RU2466565C1 - Preventive beverage containing spirulina - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: fruit base in the said beverages is represented by the following ingredients: fruit-and-vegetable nectar, spicy vegetable nectar or fruit puree. The fruit-and-vegetable nectar is represented by pumpkin-and-apricot-and-lemon nectar with soluble dry substances content equal to 11.0 - 12.5 wt % and pulp content equal to no more than 30.0-35.0 wt %. The spicy vegetable nectar is represented by a tomato juice based nectar with addition of strained herb of celery, parsley, dill, marjoram, rosemary and sweet pepper puree with soluble dry substances content equal to 4.% - 10.0 wt % and pulp content equal to no more than 12.0-42.0 wt %. The fruit puree is represented by a mixture chosen from apple-and-raspberry, apple-and-pear, apple-and-strawberry, apple-and-bilberry, apple-and-plum, apple-and-strawberry-and-banana, apple-and-apricot and apple-and-orange puree.

EFFECT: invention allows to manufacture a new product promoting improvement of the overall tone of the organism weakened, in particular, by alcohol abuse, drug addiction and previous diseases, as well as having a long storage life without significant losses of the product useful properties.

4 cl, 5 ex

Description

Technical field

The invention relates to the food industry. More specifically, it relates to prophylactic drinks based on fruits, which can be included in the diet of patients with chronic alcoholism and drug addiction both at the stage of present withdrawal syndrome and during remission. In addition, the proposed drinks can be useful for people with weakened immune systems, especially those prone to respiratory diseases (tonsillitis, acute respiratory viral infections, etc.), with low hemoglobin due to anemia, including iron deficiency anemia, to reduce the likelihood of developing neoplastic diseases, such as cancer .

State of the art

In the patent of the Russian Federation 2210220 (publ. 08/20/2003, A23C 21/00, A23C 21/08, A23L 1/30) a method for preparing a non-alcoholic prophylactic drink from curd whey is described. In this method, vegetable fillers are added to the curd whey, for example, powders of pumpkin, carrots, apples, granulated sugar, as well as spirulina and unipectin previously dissolved in water as a stabilizer. The drink is indicated for gastroenterological diseases, in particular for use in complex therapy in the treatment of chronic gastroduodenitis in children. The disadvantage of the proposed drink is its milk base, which is not tolerated by all people. In addition, the subjective perception of the taste and smell of such a drink, distorted by the adoption of sufficiently high doses of alcohol, can lead to the inability to use such drinks.

In US patent 6845777 (publ. 25.01.2005, IPC A23G 3/00; A23G 3/36; A23G 3/44) disclosed a composition that helps to reduce the intensity of tobacco smoking or smoking cessation, including 1-85 wt.% Spirulina in as an antioxidant. The specified composition can be obtained in the form of liquid solutions based on water, fruit juices and / or soft drinks.

In US patent 5612039 (publ. 18.03.1997, IPC A23L 1/30; A23L 1/304; A61K 36/82) describes the composition of a dietary supplement to reduce body weight and combat obesity, presented in the form of at least three balanced compositions for reception before breakfast, lunch and dinner. The first composition for administration before breakfast includes 30-280 mg of spirulina in a capsule containing from 600 mg to 1.2 g of the composition. The description provides an example of capsules filled with 0.85-1.2 g of a composition containing 20 wt.% Spirulina. It is also indicated that such a composition can be incorporated into a beverage.

US Pat. No. 6,368,617 (publ. 09.04.2002, IPC A23L 1/30; A23L 1/305; A23L 1/308) describes a dietary supplement that promotes proper hormonal balance in adults, containing 7-keto-dehydro as an active ingredient -epiandrosterone, as well as spirulina as an antioxidant, detoxifier and anti-aging agent. The proposed additive can be presented in the form of a drink for ingestion before meals, containing in one portion (packet containing 16 g of powder) 31.3 mg of spirulina.

In the application for a patent of Mexico RA / a / 2006/006566 (publ. 07.03.2008, IPC A61K 36/02) a pharmaceutical composition is disclosed for controlling the effects of excessive intake of alcohol, intended for oral administration and containing at least 50 wt. .% dry algae Spirulina platensis, as well as glucose / sucrose, microcrystalline cellulose and sodium bicarbonate as additional active ingredients.

In the claims to the application EP 1743634 (publ. 01/17/2007, IPC A23L 1/30, A61K 31/198, A61P 3/00), a composition enhancing the metabolism of alcohol containing theanine as an active sobering component, as well as food containing this composition. Spirulina may be contained in the claimed food in the form of a dried, crude, refined or processed product, as well as in the form of an extract.

In the US market, a fruit drink based on apple juice and a mixture of fruit purees (peach, mango, strawberry, banana) is marketed under the trademark Odwalla Superfood ™ (Odwalla Inc., CA; manufacturer's website: www.odwalla.com) and contains 1 mg of spirulina in one serving of the drink (120 ml). As other components, the specified drink contains mashed wheat and rye sprouts, Jerusalem artichoke, soya lecithin and ascorbic acid. The disadvantage of this product is the low content of spirulina, which, obviously, is due to the desire to preserve the color and organoleptic characteristics of the fruit base.

In the monograph “Spirulina is food of the 21st century” (Kedik S.A., Yartsev E.I., Gultyaeva N.V., Pharma Center, 2006, p. 195), the composition of the drink based on apple juice and mashed banana containing no more than 0.3 wt.% dry spirulina. According to the authors, this drink is prepared immediately before use and is not intended for long-term storage.

Thus, there is a need for a prophylactic drink that improves the overall tone of the human body, which is weakened, in particular, by alcohol abuse, drug dependence and past illnesses, which can be stored under environmental conditions for a sufficiently long period of time without significant loss of its beneficial properties.

SUMMARY OF THE INVENTION

The invention provides a prophylactic fruit-based drink, characterized in that it contains from 0.5 to 4.0 wt.% Spirulina in a fruit base selected from

a) fruit and vegetable nectar, represented by pumpkin-apricot-lemon nectar, with soluble solids from 11.0 to 12.5 wt.% and pulp not more than 30.0-35.0 wt.%, or

b) spicy-vegetable nectar with pulp based on tomato juice with the addition of mashed herbs celery, parsley, dill, marjoram, rosemary and mashed red sweet pepper with soluble solids from 4.5 to 10.0 wt.% and pulp no more 12.0-42.0 wt.%, Or

c) fruit puree, represented by a mixture selected from apple-raspberry, apple-pear, apple-strawberry, apple-blueberry, apple-plum, apple-strawberry-banana, apple-apricot and apple-orange puree.

DETAILED DESCRIPTION OF THE INVENTION

As a result of the studies, the authors of the present invention found that the disadvantages of the existing level of technology can be overcome by creating a preventive drink containing from 0.5 to 4.0 wt.% Spirulina, which can be prepared from a fruit concentrate with a spirulina content of from 1.0 up to 32.0 wt.%.

In the context of the present invention, the term “fruit base” includes liquid and pasty products obtained from fruits, vegetables, berries or a mixture thereof by mechanical action and conservation methods compatible with consumer health and the production technology of a particular type of base. The base can be represented in the form of nectar or mashed potatoes. Mashed potatoes can be concentrated. Physical or chemical methods may be used for preservation, in addition to exposure to ionizing radiation and the use of prohibited chemical preservatives.

The term "nectar" includes mixtures of one or more types of fruit, vegetable and / or berry juices and / or mashed potatoes with a content of juices and / or mashed potatoes of at least 25 wt.% With drinking water and sugars with the optional addition of flavoring or aromatic agents, canned by physical means. Depending on the type of source juice, nectar can also be unclarified, clarified or nectar with pulp.

The term "puree" includes a pasty product obtained by mechanical action (grinding, rubbing, etc.) on benign ripe, fresh or chilled fruits, vegetables or berries without preserving the juice and pulp, preserved by physical means. Mashed potatoes subjected to physical action in order to increase the soluble solids content by at least two times, is denoted by the term "concentrated mashed potatoes".

The term "spirulina" means a dry preparation of the algae Spirulina platensis, containing, in particular, at least 60 wt.% Protein, at least 3.0 wt.% Phycocyanins and at least 0.15 wt.% Carotenoids. Depending on the drying method, the average particle diameter of the preparation is from 10 μm to 1.0 mm. Spirulina is obtained by filtering tangles from Spirulina platensis cells, followed by drying at room or slightly elevated temperature (for example, in a drum or spray dryer) or cryogenic drying (at -100 ... -125 ° C).

The invention relates to a prophylactic drink containing from 0.5 to 4.0 wt.% Spirulina. In one embodiment, the fruit base of said beverage is fruit puree selected from apple raspberry, apple pear, apple strawberry, apple blueberry, apple plum, apple strawberry banana, apple apricot and apple orange puree. Preferably, the puree is a concentrated apple-blueberry puree with a soluble solids content of at least 14 wt.%, And the content of spirulina in the beverage is from 1.0 to 3.0 wt.%.

In the second embodiment, the fruit base of the specified drink is represented by fruit-vegetable or spicy-vegetable nectar with pulp. An example of fruit and vegetable nectar is pumpkin-apricot-lemon nectar with optional addition of mashed carrot. The soluble solids content is from 11.0 to 12.5 wt.%, The pulp content is 8.0-35.0 wt.%, And the total content of juices and / or purees in them is at least 50.0 wt.% .

Examples of spicy vegetable nectars are nectars based on tomato juice (direct extraction or reconstituted) with mashed celery, parsley, dill, marjoram, rosemary and red sweet pepper puree, optionally containing plum puree, apple juice, beetroot juice, cabbage juice and carrot puree. Such nectars contain from 4.5 to 10.0 wt.% Soluble solids and 10.0-42.0 wt.% Pulp, and the total content of juices and / or purees in them is 63.0-94.0 wt. % The preferred content of spirulina in such a drink is from 1.0 to 4.0 wt.%.

A prophylactic drink in accordance with the present invention is prepared by adding from 0.5 to 4.0 wt.% Spirulina to the selected fruit base, followed by mixing until uniform, followed by preservation and packaging. For preservation, sterilization or pasteurization is used, and packaging is carried out using the "hot filling" method or under aseptic conditions. Preferably, the finished product is sterilized, which is then packaged under aseptic conditions. The shelf life of such a product is from six months to two years, depending on the packaging chosen, the method of preservation and the composition of the feedstock.

Further, the present invention will be illustrated by non-limiting examples of its implementation, confirming the achievement of a technical result.

Example 1. Concentrate for the preparation of a prophylactic drink in the form of a juice-containing drink

For the preparation of a prophylactic beverage concentrate, concentrated apple-blueberry puree (soluble solids content of at least 14 wt.%), Available in retail sale (trademark - Rich Fruit Mix) in 200 ml soft sealed packaging, is used as a fruit base.

400 g of concentrated apple-blueberry puree and 17 g of spirulina are placed in a 500 ml steel enameled container with a capacity of 500 ml steamed with hot steam with a temperature of 95-99 ° C, mixed until uniform with a 350 W household electric mixer equipped with two corolla nozzles, previously boiled in water for 5 minutes. The resulting concentrate is placed in three steamed glass jars with a capacity of 120 ml, covered with screw caps boiled in water, pasteurized in a boiling water bath for 10 minutes and sealed hot. The resulting concentrate is stored in a dark place at room temperature.

After 4, 8 and 12 months after manufacture, one jar is opened and biochemical studies (agar culture) are carried out in order to determine pathogenic microorganisms. None of the investigated cans were found.

Example 2. Reconstituted preventive drink in the form of a juice-containing drink

To prepare a prophylactic drink in the form of a juice-containing drink, the concentrate obtained in Example 1 is used. 100 g of the concentrate are taken from a can into a clean glass with a capacity of 300 ml and diluted with 150 ml of freshly boiled water cooled to room temperature. The soluble content of the resulting beverage is about 11 wt.% With a spirulina content of 1.7 wt.%.

Example 3. Preventive drink in the form of a spicy-vegetable nectar

All used containers and auxiliary equipment (sieves, pestles, blender knives, mixer nozzles, etc.) are steamed with hot water at a temperature of 95-99 ° C or boiled in water for at least 5 minutes to ensure sterility. Sweet (Bulgarian) peppers and carrots are separately crushed in a blender until freshly prepared mashed potatoes. In a sieve with a mesh size of 1 × 1 mm, the upper parts of the shoots of dill ordinary or dill pharmacy are ground with a pestle until freshly prepared mashed potatoes are obtained. 160 g of sweet pepper puree, 10 g of dill puree and 30 g of carrot puree are placed in a steel enameled container with a capacity of 500 ml, then 200 g of commercially available sterilized tomato paste (premium, soluble solids content 38-42 wt. %) and 17 g of spirulina, mixed to homogeneity using a 350 W household electric mixer equipped with two corolla nozzles.

In a steel enameled container with a capacity of 2000 ml, 1400 ml of water is placed and, while stirring with an electric mixer equipped with two corolla nozzles, the previously obtained mixture is gradually added. The homogeneous product is placed in 3 jars with a capacity of 500 ml, covered with screw caps boiled in water, pasteurized in a boiling water bath for 20 minutes and corked hot. The resulting product is stored in a dark place at room temperature.

After 4, 8 and 12 months after manufacture, one jar is opened and biochemical studies (agar culture) are carried out in order to determine pathogenic microorganisms. None of the investigated cans were found.

Example 3a Preventive drink in the form of spicy-vegetable nectar with a taste improved by the addition of raw materials of spicy-aromatic plants

All used containers and auxiliary equipment (sieves, pestles, blender knives, mixer nozzles, etc.) are steamed with hot water at a temperature of 95-99 ° C or boiled in water for at least 5 minutes to ensure sterility. Sweet (Bulgarian) peppers and carrots are separately crushed in a blender until freshly prepared mashed potatoes. In a sieve with a mesh size of 1 × 1 mm, a mixture of the upper parts of the shoots of common dill and celery (or pharmacy and parsley dill) with the addition of top leaves, inflorescences and young shoots of marjoram or top leaves and young shoots of rosemary is ground with a pestle to obtain freshly cooked puree.

In a steel enamel container with a capacity of 500 ml, 160 g of mashed sweet pepper, 30 g of mashed carrot and 10 g of mashed potato from aromatic plants (dill, parsley / celery, marjoram / rosemary) are placed, and then 200 g of a commercially available sterilized tomato paste (premium, soluble solids content of 38-42 wt.%) and 17 g of spirulina are mixed until smooth with a 350 W household electric mixer equipped with two corolla nozzles.

In a steel enameled container with a capacity of 2000 ml is placed 1400 ml of water. When mixing with an electric mixer equipped with two corolla nozzles, the previously obtained mixture is gradually added. The homogeneous product is placed in 3 jars with a capacity of 500 ml, covered with screw caps boiled in water, pasteurized in a boiling water bath for 20 minutes and corked hot. The resulting product is stored in a dark place at room temperature.

After 4, 8 and 12 months after manufacture, one jar is opened and biochemical studies (agar culture) are carried out in order to determine pathogenic microorganisms. None of the investigated cans were found.

Example 3b Preventive drink in the form of a spicy-vegetable nectar with a taste improved by dried spicy-aromatic plants

All used containers and auxiliary equipment (sieves, pestles, blender knives, mixer nozzles, etc.) are steamed with hot water at a temperature of 95-99 ° C or boiled in water for at least 5 minutes to ensure sterility. Sweet (Bulgarian) peppers and carrots are separately crushed in a blender until freshly prepared mashed potatoes. In a sieve with a mesh size of 1 × 1 mm, mix the top parts of the shoots of common dill and celery (or pharmacy dill and parsley) with a pestle until a freshly made mashed potato is obtained.

Separately, a water infusion is prepared from a commercially available mixture of crushed dried top leaves, inflorescences, and young shoots of marjoram, which is poured with water at a temperature of 75-85 ° C, incubated for 1-2 hours until softened and rubbed with a pestle in a sieve with a mesh size of 1 × 1 mm to a uniform consistency.

Alternatively, instead of the water extract of marjoram, a similar rosemary infusion is used, which is prepared by pouring boiling water a mixture of crushed dried top leaves and young shoots of rosemary, followed by boiling for 15 minutes, cooling to ambient temperature and grinding to a uniform consistency.

160 g of sweet pepper puree, 30 g of carrot puree, 200 g of commercially available sterilized tomato paste (top grade, soluble solids content of 38-42 wt.%) And 17 g of spirulina are mixed in a steel enameled container with a capacity of 500 ml with capacity, mix 17 to uniformity using a 350 W household electric mixer equipped with two corolla nozzles.

1000 ml of water and 400 ml of water infusion of aromatic herbs (marjoram / rosemary) are placed in a steel enameled container with a capacity of 2000 ml. When mixing with an electric mixer equipped with two corolla nozzles, the previously obtained mixture of mashed potatoes and tomato paste is gradually added. The homogeneous product is placed in 3 jars with a capacity of 500 ml, covered with screw caps boiled in water, pasteurized in a boiling water bath for 20 minutes and corked hot. The resulting product is stored in a dark place at room temperature.

After 4, 8 and 12 months after manufacture, one jar is opened and biochemical studies (agar culture) are carried out in order to determine pathogenic microorganisms. None of the investigated cans were found.

Example 3c. Preventive drink in the form of spicy-vegetable nectar with the addition of vegetable juices or mashed potatoes

All used containers and auxiliary equipment (sieves, pestles, blender knives, mixer nozzles, etc.) are steamed with hot water at a temperature of 95-99 ° C or boiled in water for at least 5 minutes to ensure sterility. Sweet (Bulgarian) peppers and carrots are separately crushed in a blender until freshly prepared mashed potatoes. In a sieve with a mesh size of 1 × 1 mm, mix the top parts of the shoots of common dill and celery (or pharmacy dill and parsley) with a pestle until a freshly made mashed potato is obtained.

160 g of sweet pepper puree, 30 g of carrot puree, 10 g of puree of aromatic plants, 200 g of commercially available sterilized tomato paste (premium, soluble solids content 38-42 wt.) Are placed in a 500 ml steel enameled container .%) and 17 g of spirulina are mixed until smooth with a 350 W household electric mixer equipped with two corolla nozzles.

In a steel enameled container with a capacity of 2000 ml, 1000 ml of water and 400 ml of apple or cabbage juice with pulp are prepared, prepared immediately before the introduction of the product by pressing on a household juicer, followed by filtration through a filter bag made of polyamide / polyester with a density of 40 den. When mixing with an electric mixer equipped with two corolla nozzles, the previously obtained mixture of mashed potatoes and tomato paste is gradually added.

Alternatively, instead of 400 ml of apple or cabbage juice with pulp, add 100 g of plum puree (Hipp trademark), increasing the volume of water to 1300 ml.

The homogeneous product is placed in 3 jars with a capacity of 500 ml, covered with screw caps boiled in water, pasteurized in a boiling water bath for 20 minutes and corked hot. The resulting product is stored in a dark place at room temperature.

After 4, 8 and 12 months after manufacture, one jar is opened and biochemical studies (agar culture) are carried out in order to determine pathogenic microorganisms. None of the investigated cans were found.

Example 4. Preventive drink in the form of fruit and vegetable nectar

All used containers and auxiliary equipment (blender knives, mixer nozzles, etc.) are steamed with hot water at a temperature of 95-99 ° C or boiled in water for at least 5 minutes to ensure sterility. In a blender, separately chopped carrots, peeled fresh lemons and apples until mashed. Mashed carrots and apples are pressed through a filter bag made of polyamide / polyester with a density of 40 den to remove excess pulp.

350 ml of prepared drinking water, 150 g of apple puree, 100 g of apricot puree, 50 g of carrot puree and 50 g of lemon puree are placed in a steel enameled container with a capacity of 800 ml with a capacity of 800 ml, then 25 g of spirulina is added, mixed with a household electric mixer with a capacity of 350 W, equipped with two corolla nozzles. The homogeneous product is placed in 3 jars with a capacity of 200 ml, covered with screw caps boiled in water, pasteurized in a boiling water bath for 15 minutes and corked hot. The resulting product with a spirulina content of 3.5 wt.% And soluble solids of at least 6 wt.% Is stored in a dark place at room temperature.

After 4, 8 and 12 months after manufacture, one jar is opened and biochemical studies (agar culture) are carried out in order to determine pathogenic microorganisms. None of the investigated cans were found.

Example 4a Preventive drink in the form of fruit and vegetable nectar

All used containers and auxiliary equipment (juicer, mixer nozzles, etc.) are boiled in water for at least 5 minutes to ensure sterility.

Using a manual stainless steel cone juicer 18/10, 50 ml of lemon juice with pulp are prepared. In a steel enameled container with a capacity of 1000 ml, 500 ml of pumpkin-apricot nectar with pulp and sugar (manufacturer: PTPO Donkooplodovoshch, RF), 50 g of carrot puree are added and the previously obtained lemon juice is added. Then add 25 g of spirulina, mix until smooth with a 350 W household electric mixer equipped with two corolla nozzles. The homogeneous product is placed in 3 jars with a capacity of 200 ml, covered with screw caps boiled in water, pasteurized in a boiling water bath for 15 minutes and corked hot. The resulting product with a spirulina content of 3.5 wt.% And soluble solids of at least 6 wt.% Is stored in a dark place at room temperature.

After 4, 8 and 12 months after manufacture, one jar is opened and biochemical studies (agar culture) are carried out in order to determine pathogenic microorganisms. None of the investigated cans were found.

Example 5. The use of a prophylactic drink in a patient with alcoholism in a state of hangover and withdrawal syndromes

Patient D. (32 years of age, registered with ND for a year), at the insistence of his relatives, was taken to a narcological clinic in a state of intoxication of moderate degree caused by the constant abuse of strong alcoholic drinks during the 2 weeks preceding the time of hospitalization. According to relatives, in the last 3-4 days D. used up to 1.5 liters of low quality vodka per day. Conventional detoxification therapy was carried out, including, in particular, the drip of a 5% glucose solution with 10 ml of a 5% ascorbic acid solution (2 × 250 ml).

On the morning of the next day, the patient complained of weakness, chills, headache, dry mouth, nausea, stomach pain and loss of appetite. There was vomiting twice at night. Objective examination results (11 hours): body temperature 36.9 ° C, blood pressure 90/140 mm Hg, pulse unstable from 80 to 120 beats / min. Facial skin is pale, with a bluish tint, sweating and tremor of the fingers are expressed. Attention is scattered, alcoholic palimpsest, mood depressed, categorically refuses food.

To compensate for the loss of fluid and maintain strength, the patient was asked to drink 250 ml of reconstituted prophylactic drink prepared in accordance with Example 2. After taking the drink, vomiting was not observed. Objective examination by the time of the medical detour (15 hours): blood pressure 80/130 mm Hg, the pulse is stable (70 beats / min), the color of the facial skin is close to natural, sweating is absent, tremor of the fingers is less pronounced. According to D.'s subjective feelings, after about an hour, "it was relieved, strength appeared." Complaints of pain in the stomach, nausea and dry mouth were not expressed. Appointed therapy (taurine, 500 mg in saline intravenously once a day). As a supporting agent, a reconstituted drink is prescribed in accordance with Example 2 (3 times a day, 250 ml each). Patient D. was discharged from the clinic after 2 days in satisfactory condition.

Thus, the presented examples confirm the applicability of the present invention, characterized by the following claims, with the achievement of the result specified in the description.

Claims (4)

1. Preventive drink on a fruit basis, characterized in that it contains from 0.5 to 4.0 wt.% Spirulina in a fruit base selected from
a) fruit and vegetable nectar, represented by pumpkin-apricot-lemon nectar with soluble solids from 11.0 to 12.5 wt.% and pulp not more than 30.0-35.0 wt.%, or
b) spicy-vegetable nectar with pulp based on tomato juice with the addition of mashed herbs celery, parsley, dill, marjoram, rosemary and mashed red sweet pepper with soluble solids from 4.5 to 10.0 wt.% and pulp no more 12.0-42.0 wt.%, Or
c) fruit puree represented by a mixture selected from apple-raspberry, apple-pear, apple-strawberry, apple-blueberry, apple-plum, apple-strawberry-banana, apple-apricot and apple-orange puree. 2. Preventive drink according to claim 1, characterized in that the puree is a concentrated apple-blueberry puree with a soluble solids content of at least 14 wt.%, And the spirulina content in the drink is from 1.0 to 3.0 wt.% . 3. Preventive drink according to claim 1, characterized in that the fruit base is a fruit and vegetable nectar with the addition of carrot puree, and the spirulina content is from 1.0 to 4.0 wt.%. 4. Preventive drink according to claim 1, characterized in that the spicy-vegetable nectar based on tomato juice additionally contains plum puree, apple juice, beetroot juice, cabbage juice.