EA019705B1 - Food composition exhibiting dietary and prophylactic properties (embodiments) and functional food products included thereinto, including beverages - Google Patents

Abstract

The invention relates to food industry, providing three embodiments of food compositions having dietary and prophylactic properties including food polyol/combinations of food polyols, dry extract of rosehips, dietary fibers, and also sucralose and steviosid; or sucralose; or steviosid. The compositions are provided for being added to functional food products including beverages to increase their life time and preserve their organoleptic and textural properties.

Description

FIELD OF THE INVENTION

The invention relates to the food industry, in particular to food compositions having dietary and prophylactic properties, as well as to functional foods and drinks containing them.

Background of the Related Art

Known food compositions used for making functional foods and / or drinks, including food grade polyol / polyols and phytoextract / phytoextracts (I8 2004/0058050 A1; I8 2008/0299277 A1; EK 2880541 A1; 1P 08112077; TK 9700099 A2; KK 1020040079007 A; KK 1020050040337 A; KK 1020050112941 A). These compositions, obviously due to the natural features of the phytoextracts contained in them, are not used to extend the shelf life of food products and drinks that include them, but only along with sweetening provide the latter with dietary and preventive properties. The closest analogue of the claimed invention in the composition of the ingredients contained in them is a food composition for inclusion in beverages and food products (\ UO 2008/049256 A1). This composition, along with other components, includes a food-grade polyol (sorbitol, xylitol, erythritol, mannitol, inositol) or combinations of food-grade polyols, phytoextract / phytoextracts (plant extracts KiLik kiau1kk1tik and L0 Nap Sio), as well as sucralose and stevioside. The composition is used as a sweetener. The content of polyols in it in low concentrations (0.0001%), as well as the use of the extracts of the Kiwik 8iau1881shi8 and Lo Na Nap Syo plants as phytoextracts, does not allow its use to extend the shelf life of food products and drinks.

SUMMARY OF THE INVENTION

The task of the invention is to obtain food compositions having dietary and prophylactic properties, the introduction of which in the composition of functional foods and drinks provides an increase in their shelf life.

The problem is solved by inclusion in the composition of the claimed compositions in a certain ratio of food polyol or a combination of food polyols and rosehip extract.

The technical result provided by the claimed invention consists in the synergistic interaction of a food polyol or a combination of food polyols with high molecular weight polysaccharides contained in the rosehip extract - pectins and polymers of galacturonic acid, as well as a vitamin C complex with flavonoids in part to enhance the water-holding and antioxidant properties of the claimed compositions and conditions stabilization of consistency, improvement of structure, preservation of freshness and other organoleptic ha the characteristics of food and drink for a long time.

The high hygroscopicity of food polyols (in particular, sorbitol, xylitol) and / or their pronounced atioxidant properties (in particular, erythritol) are known, which allows them to be used in food and beverages to increase the shelf life of the latter (Savinkova T.V. Scientific and practical aspects of the use of functional ingredients in the production of confectionery for special purposes, in the collection of reports of the State Research Institute for the Confectionery Industry of the Russian Academy of Agricultural Sciences, December 3, 2007; ne 1ipsbopa1 euetadek, Arr1 Riga. Syet., uo1. 74, № 7, p. 1281-1289, 2002).

So, in sweets, sweets, marmalade, sorbitol is added to prevent them from drying out. It is known to use a composition of sorbitol or xylitol with ethyl alcohol to increase the shelf life of confectionery products (KI 2280382 C2); the use of food grade polyol or a combination of food grade polyols - sorbitol, xylitol, mannitol with glycerin to prevent hardening and drying of chewing gum (I8 4514422).

The use of plant fibers, including pectins, fructooligosaccharides and the like, is known. as water-retaining agents in the composition of the food composition (I8 7182968 B2).

The known composition of the gel concentrate for the preparation of soft drinks, including sorbitol or fructose, and also in particular cases of concentrate, is also an extract of rose hips (KI 2323665 C2). However, this composition is not used for inclusion in food products and drinks in order to extend their shelf life and does not detect the technical result provided by the claimed invention. Thus, the use of the synergistic interaction of food polyols and components of rosehip extract (plant fibers and the antioxidant complex of vitamin C with flavonoids) in compositions to be included in functional foods, including drinks, in order to increase their shelf life, is not known.

The inventive food compositions have dietary and prophylactic properties, due to their composition, in particular the absence of sucrose and the presence of food polyols, rosehip extract and dietary fiber.

Food polyols and rosehip extract provide antiketogenic, anticaries, secretory, choleretic, laxative and prebiotic effects of the claimed compositions. In addition, the latter significantly increase redox processes in the body, activate a number of enzyme systems, stimulate the body's resistance, enhance tissue regeneration processes, have a beneficial effect on carbohydrate metabolism and vascular wall permeability. Dietary fiber, being enterosorbents, determines, in turn, lymphosorption, hypocholesterolemic, hypoglycemic, as well as laxative and prebiotic effects of the claimed compositions. Stevioside (stevia extract) is a natural sweetener of intensive type, the sweetness coefficient (8E8) of which depends on the content of rebaudioside A and is 250-300 units. Stevioside is practically not metabolized, does not contain calories, is not toxic, it is recommended as a substitute for sugar in dietary and therapeutic nutrition, including for patients with diabetes mellitus and obesity. Sucralose (trichlorogalactosaccharose) is an intensive type of artificial sweetener, its 8E8 is 600 units, it is not metabolized, does not contain calories, it is recommended as a sugar substitute in dietary and therapeutic nutrition, including for patients with diabetes mellitus and obesity. In addition, sucralose does not change the taste of sweets in products during their long-term storage.

The inventive compositions, when introduced into food and beverages, also stabilize the texture and improve the structure of the latter, give them a pleasant, harmonious, natural and well-defined sweet taste due to the interaction of food polyols and poly-, oligo- and monosaccharides contained in the rosehip extract, organic acids (malic, citric and tartaric), vitamin C and flavonoids, as well as the presence of stevioside and / or sucralose. Three variants of food compositions are claimed, which detect the above technical results when used.

The first embodiment of the composition comprises a food grade polyol or a combination of food grade polyols in the range of 63.00 to 99.00% by weight; dry rosehip extract in the range from 0.10 to 16.00 wt.%; as well as sucralose, stevioside and dietary fiber - the rest.

A second embodiment of the composition comprises a food grade polyol or a combination of food grade polyols in the range of 63.00 to 99.00% by weight; dry rosehip extract in the range from 0.10 to 16.00 wt.%; as well as stevioside and dietary fiber - the rest.

A third embodiment of the composition comprises a food grade polyol or a combination of food grade polyols in the range of 63.00 to 99.00% by weight; dry rosehip extract in the range from 0.10 to 16.00 wt.%; as well as sucralose and dietary fiber - the rest.

Moreover, in all the claimed compositions, sorbitol, or xylitol, or erythritol, or mannitol, or inositol, or maltitol, or isomalt, or lactitol, are preferably used as food polyol, and dry rosehip extract mainly includes the following ingredients in the ratio, wt.% :

sugar, including 16.20 - 20.80 glucose 0.25 - 0.50 fructose 14.75 - 18.80 aldosugar 1.20 - 1,50 organic acids, including malic, citric and tartaric acids 0.95 - 1.85 pectins 10.00 - 14.00

tannins, including catechins, including epigallocatechin, haplocatechin, epigallocatechin gallate and

epicatechin gallate 3,50 - 4.60 flavonoids, including quercetin, kempferol-arabinoside and kempferol diglycoside 0.74 - 1.45 vitamin C 5.00 - 7.50 provitamin A 0.01 - 0.02 anthocyanins (total content) 0.39 - 0.45 sodium 0.10 - 0.13 potassium 0.42 - 0.58 calcium 0.45 - 0.66 magnesium 0.15 - 0.20 phosphorus 0.11 - 0.20 iron 0.19 - 0.28

amino acids, including threonine, valine, methionine and lysine 17.10 the rest up to 100 wt.%

The content in all variants of the compositions of food grade polyol / polyols and rosehip extract in the declared ranges of values provides the above technical results. As dietary fiber in the claimed compositions use both insoluble and soluble fibers. It is preferable to use oligofructose, or lactulose, or soy oligosaccharide, or fructose oligosaccharide, or transgalactosylated oligosaccharides, or inulin, or maltodextrin, or cellulose and cellulose derivatives, or hemicellulose, or lignin, or chitin, or combinations thereof.

The inventive composition may be a dry mixture in the form of a powder or tablet or capsule. The inventive composition in the form of tablets or capsules additionally contain auxiliary substances and / or target additives. As excipients, calcium stearate, or microcrystalline cellulose, or silicon dioxide, or gelatin, or fat, or

- 2 019705 glycerin, or collidone, or dietary fiber, or combinations thereof, and, as target additives, flavors, or colorants, or flavors, or essences, or vitamins, or supplies, or premixes, or organic acids, or combinations thereof.

Functional food products, including drinks, comprising the first, or second, or third variants of the claimed compositions are claimed in an amount of from 0.1 to 66.7 wt.% In the composition of the finished product or drink, respectively.

At the same time, food products can be confectionery, dairy products, jellies, puddings, baking mixes, cereals and cereal-based products, as well as baked goods, and drinks - fruit and berry jelly and fruit drinks, soft drinks, fizzy drinks, ready to frozen drinks, coffee drinks, tea drinks, powdered drinks, liquid concentrates, flavored water, water with additives, fruit juices, juice flavored drinks, drinks for athletes and spirits.

Information confirming the possibility of carrying out the invention

The possibility of carrying out the claimed invention is illustrated by the following examples. Example 1. Getting phytoextract.

The phyto extract was obtained by known methods. Dry rosehip extract was preferably obtained by vacuum pulsed extraction, which makes it possible to fully extract all biologically active substances and completely preserve their thermolabile components (Matasova S.A., Ryzhkova G.L., Dychko K.A. Chemical composition of dry water extract from rosehip meal / Tomsk State University. - Chemistry of Plant Raw Materials, No. 2, pp. 28-31, 1997). Ripe rose hips were dried and chopped. Extraction was carried out in stainless steel vacuum apparatuses. The crushed mass of fruits was poured with an extractant with a temperature of 30-45 ° С and boiled in a vacuum pulse mode for 2 hours. For each type of raw material, the ratio of raw material / extractant was selected empirically and adjusted to the optimum. After extraction, samples of the extract were taken and the concentration of dissolved substances was determined in them, the content of which in the extract should be at least 3.0 wt.%. After extraction, the meal was removed by extraction in a closed suction filter. A cascade of settling centrifuges, the rotation speed of which ranged from 1500 to 2000 rpm, was used to remove residual meal, suspended particles and complete clarification of the extract. The process of removing insoluble microparticles of rose hips was carried out on membrane plants by ultrafiltration. Concentration was carried out in a film-type rotary vacuum apparatus to a solids concentration of 60-80 wt.%. The extract was dried in a batch dryer for 10 minutes until the residual moisture content of not more than 10 wt.%. The temperature of the working surface of the dryer was 70-80 ° C, the temperature of the product was 42 ° C.

Example 2. A method of obtaining the claimed food compositions.

A. Preparation of the components of the mixtures.

The incoming raw materials were weighed, subjected to quality control in accordance with the requirements of regulatory and technical documentation. In addition, the presence of ferro-impurities was determined without fail in each type of raw material, and if no toxic elements — lead, arsenic, cadmium, mercury, and nickel — were determined in the raw material, they were determined. The raw materials received at the warehouse were stored indoors at a temperature of 25 ° C and relative humidity of not more than 75%.

If necessary, a possible underworking of the raw material was carried out, namely, the components of the mixtures, such as sucralose, stevioside, polyols, dietary fiber and rosehip extract, were sent for unpacking and sieving to separate solids through a sieve with mesh sizes of not more than 3 mm.

B. Blending the components of mixtures.

To obtain various variants of the claimed compositions, the components were blended in accordance with the formulations according to the following scheme and in the following sequence:

component weighing;

loading components into the blending mixer;

mixing the components.

Weighing was carried out in pre-calibrated containers. To weigh the components of the mixtures, electronic scales of the type VET-30, VET-60, platform, mobile or similar of other types with weighing accuracy up to 0.0002 kg were used.

Weighing of each component of the mixture was carried out separately in accordance with the recipe and taking into account that the total mass of the components of the mixture was not less than 30 kg and not exceed 180 kg. The mixing of the components of the mixtures was carried out in a vertical screw mixer type HV-300 (Czech Republic) planetary type, providing a total mixing of 1: 100000. The peculiarity of this equipment is that the screw mixing element rotates around its axis and carries the bulk material from the bottom of the conical tank up. The shoulder on which the kneading element is placed rotates around the middle axis of the cone tank (planetary movement), which ensures mixing in the whole tank volume. At the same time, mixing occurs quite carefully (shoulder speed - 2

- 3 019705 rpm, screw revolutions - 60 rpm), without heating, with minimal damage to the components, which provides the best result in obtaining homogeneous powdery granular mixtures.

In the production of mixtures, a portion of the mixture was first mixed, consisting of the following components of the polyol / polyols, stevioside and / or sucralose, phytoextract, dietary fiber, with a total weight of 40-50 kg, for 5-10 minutes. Then the remainder of the polyol / polyols was added to the mixture and further mixing was carried out for 15 minutes.

Further, from the mixer using a screw feed conveyor with a capacity of 50 kg / min, the resulting mixture was fed into a storage hopper with a capacity of 0.4 m ³ , from where it was sent through a screw feeder to a vertical packaging line BSV01 equipped with automatic scales ВБУ 01 ПЕ or 8ΕΌ1 screw volumetric dispenser with modular mixers, capacity up to 500 kg / h, for packing in the following consumer packaging:

in doy pack packages with zip fastener from a combined or structured laminate (ΡΕΤ / ΕΌΡΕ, ΡΕΤ RUOS / EOPE. ΡΕΤ ΜΕΤ / ΕΟΡΕ, ΡΕΤ / ΑΕ / ΕΟΡΕ) according to TU 9572-037-11624078 with a net weight of 100; 200; 500 g with subsequent stacking in corrugated cardboard boxes according to GOST 12301, GOST 12303, or plastic boxes, or other transport packaging net weight not more than 25 kg;

into packages from a roll of PP / PE / MET or a combined or structured laminate (ΡΕΤ / ΌΌΡΕ, ΡΕΤ ΡνΟ / ΡΡΟΡΕ, ΡΕΤ ΜΕΤ / ΕΌΡΕ, ΡΕΤ / ΆΕ / ΕΌΡΕ) according to TU 9572-037-11624078 of 100; 200; 500 g with subsequent packing in cardboard boxes in accordance with GOST 13512 with a net weight of not more than 25 kg;

in plastic jars with a thermally sealed, metallized film neck, with hermetically sealed lids, net weight 50; 75; 150; 175; 200 g according to GOST R 50962, approved by Rospotrebnadzor for contact with this type of food product;

in packages (sachets) of structured laminate (ΡΕΤ / ΆΕ / ΕΌΡΕ) according to TU 9572-037-11624078, 1 g each, followed by packing into cardboard boxes according to TU 5480-002-05276356, GOST 13512 at 25; fifty; 100 pieces.

The inventive compositions according to organoleptic characteristics are a powdery mass of white with an acceptable light cream shade, have a pleasant sweet taste, without extraneous smack, odorless. The inventive composition, including soluble dietary fiber, are characterized by the purity of the solution (the solution is transparent or slightly opalescent, without insoluble precipitate); solubility is not more than 15 minutes

The inventive compositions are characterized by the following physicochemical parameters: coefficient of sweetness (8Ε8) from 1.0 to 200.0 units;

mass fraction of moisture (%) from 0.3 to 4.5;

mass fraction of reducing substances (%, calculated on dry matter) not more than 0.05;

mass fraction of ash (%, calculated on dry matter) not more than 0.15;

mass fraction of ferroimpurities (wt.%) no more than 0,0003.

Evaluation of the quality of the claimed compositions was carried out in accordance with the requirements of SanPiN 2.3.2.1078-01 Hygienic requirements for safety and nutritional value of food products. Sanitary and epidemiological rules and regulations, SanPiN 2.3.2.1293-03 Hygienic requirements for the use of food additives. Sanitary and epidemiological rules and regulations, SanPiN 42-1234940-88 Microbiological standards and methods for analyzing products of children's, medical and dietary nutrition and their components, MP 2.3.1.1915-04 Rational nutrition. Recommended levels of consumption of food and biologically active substances, R 4.1.1672-03 Guide to methods for monitoring the quality and safety of biologically active additives.

The content of toxic elements, pesticides and radionuclides in the claimed compositions did not exceed acceptable levels established by the hygienic requirements for safety and nutritional value of food products.

Example 3. The compositions of the claimed food compositions.

The above method in example 2 received the claimed composition of the following compositions:

A ΑΙ A2

erythritis 63.00 g erythritis 83.90 g erythritis 78.90 g fruit extract fruit extract fruit extract rosehip dry 4.40 g rosehip dry 0.25 g rosehip dry 9.47 g oligofructose 20.00 t oligofructose 15.05 g oligofructose 10.00 g sucralose 6.80 g sucralose 0.705g sucralose 1.55 g stevioside 5.80 g stevioside Oh, O95g stevioside 0.08 g Total: 100.0 g Total: 100.0 g Total: 100.0 g 5E8 = 50 8E8 = 5 $ E8 = 10

B ΒΙ B2

sorbitol 32.40 g sorbitol 38.50 g sorbitol 25.50 g xylitol 10.60 g xylitol 18.50 g xylitol 20.50 g erythritis 16.50 g erythritis 23.50 g erythritis 27.60 g isomaltitis 5.00 g isomaltitis 5.00 g isomaltitis 4.50 g fruit extract fruit extract fruit extract rosehip dry 5.22 g rosehip dry 3.74 g rosehip dry 5.11 g inulin 20.50 g inulin 10.00g inulin 15.00 g sucralose 7.75 g sucralose 0.73 g sucralose 1.50 g stevioside 2.03 g stevioside 0.03 g stevioside 0.29 g Total: 100.0 g Total: 100.0 g Total: 100.0 g 8E8 = 50 8E8 = 5 8E8 = 10

- 4 019705

C ______________ C1 C2

sorbitol 65.50 g sorbitol 89.00 g sorbitol 78.50 g dry rosehip extract 10.16 g dry rosehip extract 1.71 g dry rosehip extract 3.77 g polydextrose 12.00 g polydextrose 8.50 g polydextrose 16.00 g sucralose 6.91 g sucralose 0.74 g sucralose 1.54 g stevioside 5.43 g stevioside 0.05 g stevioside 0.19 g Total: 100.0 g Total: 100.0 g Total: 100.0 g $ E8 = 50 8E8 = 5 8E8 = 10

_________________ P1 ________________ P2

sorbitol 56.50 g sorbitol 69.50 g sorbitol 41.00t xylitol 6.50 g xylitol 17.50 g xylitol 29.50 g dry rosehip extract 4.73 g dry rosehip extract 0.255g dry rosehip extract 3.92 g maltodextrin 18.00 g maltodextrin 9.00 g maltodextrin 18.00 g polydextrose 6.00 g polydextrose 3.00 g polydextrose 6.00 g sucralose 8.27 g sucralose 0.745g sucralose 1.58 g Total: 100.0 g Total: 100.0 g Total: 100.0 g 5E8 = 50 5E8 = 5 5E5 = 10

Ε ΕΙ E2

sorbitol 7.98 g sorbitol 45.50 g sorbitol 23.50 g xylitol 10.70 g xylitol 4.00 g xylitol 17.10 g erythritis 4.60 g erythritis 24.50 g erythritis 5.60 g lactitol 25.50 g lactitol 12.00 g lactitol 19.00 g isomaltitis 15.00 g isomaltitis 10.00 g isomaltitis 15.00 g polydextrose 15.50 g polydextrose 1.50 g polydextrose 3.00 g soy oligosaccharide (stachyose) 5.00 g soy oligosaccharide (stachyose) 1.00 g soy oligosaccharide (stachyose) 2.00 g dry rosehip extract 7.455g dry rosehip extract 0.755 g dry rosehip extract 13.21 g sucralose 8.265g sucralose 0.745g sucralose 1.59 g Total: 100.0 g Total: 100.0 g Total: 100.0 g 5E $ = 50 $ E5 = 5 $ E8 = 10

G ΕΙ G2

sorbitol 57.64 g sorbitol 93.00 g sorbitol 51.00 g isomaltitis 6.56 g isomaltitis 3.00 g isomaltitis 29.40 g fruit extract fruit extract fruit extract rosehip dry 7.527g rosehip dry 0.248g rosehip dry 13.00 g fructozooligosaccharide 20.00 g fructose oligosaccharide 3.00 g fructose oligosaccharide 5.00 g sucralose 8.273g sucralose 0.752g sucralose 1,60 g Total: 100.0 g Total: 100.0 g Total: 100.0 g 5E5 = 50 $ E5 = 5 8E8 = 10

- 5 019705

C1 C1 02

sorbitol 49.00 g sorbitol 80.31 g sorbitol 61.00 g erythritis 11.50 g erythritis 15.50 g erythritis 21.00 g dry rosehip extract 0.90 g dry rosehip extract 0.20 g dry rosehip extract 9.64 g lactulose 5.50 g lactulose 1.00 g lactulose 2.00 g stevioside 33.10 g stevioside 2.99 g stevioside 6.36 g Total: 100.0 g Total: 100.0 g Total: 100.0 g 8E5 = 50 8E8 = 5 5E5 = 10

Η Η1 H2

erythritis 10.60 g erythritis 30.00 g erythritis 14.40 g sorbitol 12.18 g sorbitol 26.50 g sorbitol 30.50 g xylitol 9.75 g xylitol 11.00 g xylitol 5.00 g lactitol 19.50 g lactitol 9.00 g lactitol 12.10 g isomaltitis 5.00 g isomaltitis 10.00 g isomaltitis 16.00 g maltitol 4.00 g maltitol 9.00 g maltitol 9.00 g calcium alginate 2.25 g calcium alginate 0.50 g calcium alginate 1.20 g fruit extract fruit extract fruit extract rosehip dry 3.61 g rosehip dry 1.05 g rosehip dry 5,445g stevioside 33.11 g stevioside 2.95 g stevioside 6.355g Total: 100.0 g Total: 100.0 g Total: 100.0 g 8E8 = 50 8E8 = 5 8E8 = 10

I____________________________II________________________12

erythritis 61.00 g erythritis 93.00 g erythritis 87.50 g fruit extract fruit extract fruit extract rosehip dry 1.05 g rosehip dry 3.60 g rosehip dry 4.24 g stevioside 33.05 g stevioside 2.90 g stevioside 6.26 g apple pectin 4.90 g apple pectin 0.50 g apple lectin 2.00 g Total: 100.0 g Total: 100.0 g Total: 100.0 g 8E8 = 50 8E8 = 5 8EZ = 10

L __________________ L ________________ 52

sorbitol 40.00 g sorbitol 83.90 g sorbitol 67.00 g xylitol 20.10 g xylitol 12.52 g XILIT 19.00 g dry rosehip extract 1.82 g dry rosehip extract 0.10 g dry rosehip extract 6.67 g raffinose 5.00 g raffinose 0.50 g raffinose 1.00 g stevioside 33.08 g stevioside 2.98 g stevioside 6.33 g Total: 100.0 g Total: 100.0 g Total: 100.0 g 8E8 = 50 8E8 = 5 8E8 = 10

K K1

erythritis 61.20 g maltitol 61.00 g fruit extract fruit extract rosehip dry 1.30 g rosehip dry 0.40 g maltodextrin 3.90 g maltodextrin 5.01 g sucralose 33.15 g sucralose 33.16 g stevioside 0.45 g stevioside 0.43 g Total: 100.0 g Total: 100.0 g 8E5 = 200 8E8 = 200

- 6 019705

B s b2

sorbitol 30.40 g sorbitol 38.50 g sorbitol 25.00 g XILIT 16.60 g xylitol 18.00 g xylitol 21, OOG Erythritol 12.50 g erythritis 24.00 g erythritis 27.60 g isomaltitis 5.00 g isomaltitis 5.00 g isomaltitis 4.50 g fruit extract fruit extract Fruit extract rosehip dry 5.22 g rosehip dry 2.74 g rosehip dry 5.11 g inuln 15.50 g inulin 10.00 g inulin 12.50 g arabinogalactan 5.00 t arabinogalactan 1.00 g arabinogalactan 2.50 g sucralose 7.75 t sucralose 0.73 g sucralose 1.50 g stevioside 2.03 g stevioside 0.03 g stevioside 0.29 g Total: 100.0 g Total: 100.0 g Total: 100.0 g 8E8 = 50 8E8 = 5 8E8 = 10

Μ ΜΙ M2

sorbitol 48.00 g sorbitol 40.00 g erythritis 98.00 g xylitol 46.00 g xylitol 48.50 g lactitol 10.00 g palatinosis 5.00 g palatinosis 0.50 g palatinosis 1.00 g fruit extract fruit extract fruit extract rosehip dry 0.78 g rosehip dry 0.78 g rosehip dry 0.793g stevioside 0.22 g stevioside 0.22 g stevioside 0.207g Total: 100.0 g Total: 100 * 0g Total: 100.0 g 8E8 = 1 8E8 = 1 8E8 = 1 N N1 N2 sorbitol 49.80 g sorbitol 39.00 g erythritis 96.50 g xylitol 47.20 g xylitol 49.50 g lactitol 9.00 g a mixture of gums (xanthan and a mixture of gums (xanthan and a mixture of gums (xanthan and guar 1: 1) 2.00 g guar 1: 1) 1.50 g guar 1: 1) 2.50 g fruit extract fruit extract fruit extract rosehip dry 0.78 g rosehip dry 0.78 g rosehip dry Oh, 783g stevioside 0.22 g stevioside 0.22 g stevioside 0.217g Total: 100.0 g Total: 100, (1 g Total: 100.0 g 8E8 = 1 8E8 = 1 8E8 = 1

About ________ 01 02

sorbitol 62.50 g sorbitol 89.00 g sorbitol 79.50 g fruit extract fruit extract fruit extract rosehip dry 10.17 g rosehip dry 0.10 g rosehip dry 3.75 g methyl cellulose 17.93 g cellulose 10.11 g methyl cellul yul oz 15.00 g sucralose 7.90 g sucralose 0.75 g sucralose 1.55 g stevioside 1.50 g stevioside 0.04 g stevioside 0.20 g Total: 100.0 g Total: 100.0 g Total: 100.0 g 8E8 = 50 8E8 = 5 8E8 = 10

Ρ Ρ1 P2

sorbitol 64.00 g sorbitol 89.50 g sorbitol 77.50 g dry rosehip extract 15.16 g dry rosehip extract 1.70 g dry rosehip extract 3.77 g cellulose hydrochloride 3.01 g hydrocellulose cellulose 6.03 g hydromethylcellulose 12.77 g pectin 8.50 g pectin 1.95 g pectin 4.20 g sucralose 7.93 g sucralose 0.74 g sucralose 1.55 g stevioside 1.40 g stevioside 0.08 g stevioside 0.21 g Total: 100.0 g Total: 100.0 g Total: 100.0 g 8E8 = 50 8E8 = 5 8E8 = 10

- 7 019705

About ________________ 01_______________02

sorbitol 49.80 g sorbitol 39.00 g erythritis 96.50 g xylitol 47.20 g xylitol 49.50 g lactitol 9.00 g cereal dietary fiber 2.00 g beet pulp dietary fiber 1.50 g dietary fiber of grain and beet pulp (1: 1) 2.50 g dry rosehip extract 0.78 g dry rosehip extract 0.78 g dry rosehip extract Oh, 783g stevioside 0.22 g stevioside 0.22 g stevioside 0.217g Total: 100.0 g Total: 100.0 g Total; 100.0 g 5E5-1 8E5 = I 8E8 = 1

K ΚΙ K2

sorbitol 49.80 g sorbitol 39.00 g erythritis 96.50 g xylitol 47.20 g xylitol 49.50 g lactitol 9.00 g hemicellulose 2.00 g lignin 1.50 g hemicellulose and lignin (1:!) 2.50 g dry rosehip extract 0.78 g dry rosehip extract 0.78 g dry rosehip extract 0.783g stevioside 0.22 g stevioside 0.22 g stevioside 0.217g Total: 100.0 g Total: 100.0 g Total: 100.0 g 8E5 = 1 8E5 = 1 5E8 = 1

81 82

sorbitol 49.80 g SORBIT 39.00 g erythritis 96.50 g xylitol 47.20 g xylitol 49.50 g lactitol 9.00 g chitin and hemicellulose (1 :!) 2.00g chitin 1.50 g chitin and lignin (1 1) 2.50 g dry rosehip extract 0.78 g dry rosehip extract 0.78 g dry rosehip extract Oh, 783g stevioside 0.22 g stevioside 0.22 g stevioside 0.217g Total: 100.0 g Total: 100.0 g Total: 100.0 g 8E8 = 1 5E8 = 1 5E5 = 1

The resulting compositions were either packaged as dry powder mixtures, as described in example 2, or subjected to tabletting or encapsulation.

So, in a mixer-granulator, composition K, auxiliary substances and target additives were added sequentially according to the recipe, stirring was carried out for 120-160 minutes, then the mixture was fed into a rotary press machine (RTP-24) and tableted.

The tablets had a cylindrical and biconvex shape with smooth edges without chips, from white to light cream in color with acceptable inclusions, odorless, tablet length - 15.0 mm, height - 4.0 mm; the average tablet weight is 0.500 ± 0.025 g; 8E8 = 200 units; disintegration - not more than 15 minutes.

The composition of the tablets, wt.%:

97.8 - composition K;

1,1 - calcium stearate;

I, 1 - organic acids (citric and glutamic).

The composition K1, auxiliary substances and target additives were successively added to the mixer according to the recipe, stirring was carried out for 120-160 minutes, then the mixture was encapsulated in a 8–9 semi-automatic capsule machine.

The gelatin capsules had a smooth surface, a cylindrical shape with hemispherical ends and consisted of a body and a lid. The color of the contents of the capsules is from white to light cream with acceptable inclusions, the length of the capsules is 22.0 ± 1.0 mm; the average weight of the capsules is 0.54 ± 0.054 g; the average weight of the contents of the capsules is 0.45 ± 0.045 g; 8E8 = 200 units; disintegration - not more than 20 minutes.

The composition of the contents of the capsule, wt.%:

71.7 - composition K1;

16.6 - microcrystalline cellulose (FS 42-3758);

II, 7 - premix vitamin H 30858.

Example 4. Technical results provided by the claimed food compositions.

A. Sweet compote.

3 kg of intact ripe berries with intense yellow or dark red pulp were selected. The cherries were tightly packed in jars (up to the shoulders) and poured over syrup, cooked for 5 min, containing 700 g of sucrose in 1.5 l of water. The compote was sterilized with 0.5-liter jars for 10-12 minutes, tightly closed with lids. The resulting drink was used as a standard.

Similarly, prototypes of cherry compote were prepared: for 3 kg of sweet cherry, syrup was cooked for 5 min with 14 g of dissolved composition P (Example 3) in 1.5 l of water, sterilized in jars (drink I); per 3 kg of sweet cherry syrup was added for 5 min with 14 g of water of the same composition dissolved in 1.5 l of water, in which the rosehip extract was replaced with sorbitol and sterilized in jars (drink II).

Organoleptic tests (taste, color, smell, berry consistency) were performed.

- 8 019705 drinks during 3, 6, 12 and 18 months of storage.

A comparative analysis of the organoleptic properties of standard and drink I revealed the obvious advantages of the taste qualities of the latter. So, unlike the standard, which had a sweet-sugary taste, because the cherry berries do not have a pronounced sour taste, drink I found a harmonious, natural, rich sweet taste with a slight sourness, the berries in it remained unboiled, not wrinkled, had an integral structure and more dense consistency. These qualities allowed drink I to maintain freshness and consumer properties for a longer time compared to standard and drink II.

So, the shelf life of the standard was 12, drink I - 18, and drink II - 14 months, without changing the microbiological parameters according to SanPiN.

Thus, the tests performed demonstrate the synergy between the food polyol and the rosehip extract in terms of preserving the freshness, organoleptic and textural properties of the beverage including them.

In addition, drink I acquired the above dietary and prophylactic properties inherent in the claimed composition, which allowed it to be attributed to functional drinks.

B. Apple mousse.

Ten medium apples peeled from peel and seeds were rubbed on a fine grater, 50 g of sugar was added and set in the cold. Apple peel was poured into 1000 g of boiled water, another 100 g of sucrose was added, cooked for 10 minutes and filtered. Gelatin previously soaked in cold water was introduced into the resulting solution, allowed to dissolve, cooled, then whipped into a thick foam and, while continuing to beat, grated apples were added. A well-mixed mass was poured into molds, cooled and stored at a temperature of 3-4 ° C. The resulting product was used as a standard.

Similarly, prototypes of apple mousse were prepared: for ten medium apples, 15 g of composition E2 were added in the above manner (Example 3) and product I was obtained; 15 g of the same composition was added to ten medium apples in the above manner, in which the rosehip extract was replaced with erythritol, and product II was obtained.

Organoleptic tests (taste, color, smell, consistency) of the obtained products were carried out for 3 days.

A comparative analysis of the organoleptic properties of the standard and product I revealed the obvious advantages of the taste qualities of the latter. So, unlike the standard, which had a sweet-sugary taste, product I found a harmonious, natural, rich sweet taste with a slight acidity and a more delicate, velvety texture, allowing the mousse to melt in the mouth. These qualities allowed Product I to maintain freshness and consumer properties for a longer time compared to Standard and Product II.

So, the shelf life (condition of the product without the formation of areas of hardness on its surface) of the standard was one day, product I - two days, and product II - 1.5 days.

Thus, the tests demonstrate the synergy of the interaction of food polyols and rosehip extract in terms of preserving the freshness, organoleptic and textural properties of the product including them.

In addition, product I acquired the above dietary and prophylactic properties inherent in the claimed composition, which made it possible to attribute it to functional food products.

Example 5. Functional food products, including drinks, including the claimed composition.

Food and drinks contained the claimed composition in an amount of from 0.1 to 66.7 wt.% In the composition of the finished product or drink.

So, concentrated cranberry and lemon juices included the composition N2 (example 3) in an amount of 60-66.7 wt. % in the composition of the finished drink (1500-2000 g of the claimed composition was added to 1000 g of freshly squeezed juice, mixed thoroughly, placed in dry glass jars and stored in a refrigerator at a temperature of 3-4 ° C).

Cherry liqueur contained composition K (example 3) in an amount of 0.23 wt.% In the composition of the finished drink (100 g of chokeberry berries, 100 g of cherry leaves, 4 g of the claimed composition, 2 teaspoons of citric acid, 500 g of vodka, 1000 g water).

Raspberry liquor contained the composition K1 (example 3) in an amount of 0.1 wt.% In the composition of the finished drink (300 g of water and 2.5 g of the inventive composition were added to 1000 g of clear raspberry juice, after dissolution of which 800 g of 96% were poured alcohol and 8 g of cinnamon tincture).

Cranberry tincture contained composition L (example 3) in an amount of 8.5 wt.% In the composition of the finished drink (500 g of cranberries, 1000 g of vodka and 140 g of the claimed composition).

Raw blackcurrant jam contained composition 01 (example 3) in an amount of 60-66.7 wt.% In the composition of the finished product (1000 g of berries were twisted, the resulting mass was thoroughly mixed with 1500-2000 g of the claimed composition, transferred to dry glass jars and stored in the refrigerator at a temperature of 3-4 ° C).

- 9 019705

Milk jelly contained the composition M1 (example 3) in an amount of 10.4 wt.% In the composition of the finished product (6 g of gelatin was poured into 60 g of cold water and left for 40-60 minutes to increase in volume by 6-8 times; excess moisture with they were removed with colored and other ballast substances, casting the swollen colloidal mass onto gauze or a fine sieve; 25 g of the claimed composition was poured into 150 g of hot milk, 0.001 g of vanillin and heated to boiling; prepared gelatin was introduced into the finished mixture, mixed, filtered, poured into molds and kept to gelation in for 1 h, then the mass was cooled and stored at a temperature of 3-4 ° C).

Lemon jelly contained the composition P1 (Example 3) in an amount of 2.8 wt.% In the finished product (dissolved 40 g of the inventive composition in 1200 g of boiling water, placed thinly sliced lemon zest from 150 g of lemons and insisted 15 min; pre-soaked was added gelatin was dissolved in cold water and juice was squeezed out of lemons, added to a liquid, filtered, poured into molds and stored at a temperature of 3-4 ° C).

Cake with cocoa contained composition O (example 3) in an amount of 5.0 wt.% In the composition of the finished product (250 g of butter, 250 g of the claimed composition, 5 g of vanilla sugar, 4 eggs, 500 g of flour, 10 g of baking powder, 100 g of milk, 30 g of cocoa).

Claims (33)

1. A food composition having dietary and prophylactic properties, including a food polyol or a combination of food polyols, phytoextract, as well as sucralose and stevioside, characterized in that it additionally contains dietary fiber, and as a phytoextract, rosehip extract is used in the following ratio of ingredients, wt.%: food grade polyol or combination of food grade polyols rosehip extract, dry sucralose, stevioside and dietary fiber 63.00 - 99.00 0.10-16.00 rest 2. The food composition according to claim 1, in which the food polyol is selected from the group comprising sorbitol, xylitol, erythritol, mannitol, inositol, maltitol, isomalt and lactitol. 3. The food composition according to claim 1 or 2, in which the dietary fiber is selected from the group consisting of oligofructose, lactulose, soy oligosaccharide, fructose oligosaccharide, transgalactosylated oligosaccharides, inulin, maltodextrin, cellulose and cellulose derivatives, hemicellulose and hemicellulose. 4. The food composition according to any one of claims 1 to 3, in which the dry rosehip extract includes the following ingredients in a ratio, wt.%: sugar, including 16.20 - 20.80 glucose 0.25 - 0.50 fructose 14.75 - 18.80 aldosugar 1.20 - 1,50 organic acids, including malic, citric and tartaric acids 0.95 - 1.85 pectins 10.00 - 14.00 tannins, including catechins, including epigallocatechin, gallocatechin, epigallocatechin gallate and epicatechin gallate 3,50 - 4.60 flavonoids, including quercetin, kempferol- arabinoside and kempferol diglycoside 0.74 - 1.45 vitamin C 5.00 - 7.50 provitamin A 0.01 - 0.02 anthocyanins (total content) 0.39 - 0.45 sodium 0.10 - 0.13 potassium 0.42 - 0.58 calcium 0.45 - 0.66 magnesium 0.15 - 0.20 phosphorus 0.11 - 0.20 iron 0.19 - 0.28 amino acids, including threonine, valine, methionine and lysine 17Do the rest up to 100 wt.% 5. The food composition according to any one of claims 1 to 4, which is a dry mixture in the form of a powder or tablet or capsule. 6. The food composition according to any one of claims 1 to 4, which is a tablet or capsule, further comprises auxiliary substances and / or target additives. 7. The food composition according to claim 6, in which the excipients are selected from the group comprising calcium stearate, microcrystalline cellulose, silicon dioxide, gelatin, fat, glycerin, collidone, dietary fiber, and combinations thereof. - 10 019705 8. The food composition according to claim 6, in which the target additives are selected from the group comprising flavors, colorants, flavors, essences, vitamins, supplies, premixes, organic acids and combinations thereof. 9. A food composition having dietary and prophylactic properties, including a food polyol or a combination of food polyols, phytoextract, and also stevioside, characterized in that it additionally contains dietary fiber, and as a phytoextract, rosehip extract is used in the following ratio of ingredients, wt. %: food grade polyol or combination of food grade polyols 63, 00 - 99, 00 rosehip extract, dry 0, 10 - 16, 00 stevioside and dietary fiber 10. The food composition according to claim 9, in which the food polyol is selected from the group comprising sorbitol, xylitol, erythritol, mannitol, inositol, maltitol, isomalt and lactitol. 11. The food composition according to claim 9 or 10, in which the dietary fiber is selected from the group comprising oligofructose, lactulose, soy oligosaccharide, fructose oligosaccharide, transgalactosylated oligosaccharides, inulin, maltodextrin, cellulose and cellulose derivatives, hemicellulose and hemicellulose. 12. The food composition according to any one of claims 9 to 11, wherein the dry rosehip extract includes the following ingredients in a ratio, wt.%: sugar, including 16.20 - 20.80 glucose 0.25 - 0.50 fructose 14.75 - 18.80 aldosugar 1.20 - 1,50 organic acids, including malic, citric and tartaric acids 0.95 - 1.85 pectins 10.00 - 14.00 tannins, including catechins, including epigallocatechin, gallocatechin, epigallocatechin gallate and epicatechin gallate 3.50 - 4.60 flavonoids, including quercetin, kempferol arabinoside and kempferol diglycoside 0.74 - 1.45 vitamin C 5.00 - 7.50 provitamin A 0.01 - 0.02 antioian substances (total content) 0.39 - 0.45 sodium 0.10 - 0.13 potassium 0.42 - 0.58 calcium 0.45 - 0.66 magnesium 0.15 - 0.20 phosphorus 0.11 - 0.20 iron 0.19 - 0.28 amino acids, including threonine, valine, methionine and lysine 17.10 rest up to 100 wt.% 13. The food composition according to any one of claims 9 to 12, which is a dry mixture in the form of a powder or tablet or capsule. 14. The food composition according to any one of claims 9 to 12, which is a tablet or capsule, further comprises auxiliary substances and / or target additives. 15. The food composition of claim 14, wherein the excipients are selected from the group consisting of calcium stearate, microcrystalline cellulose, silicon dioxide, gelatin, fat, glycerin, collidone, dietary fiber, and combinations thereof. 16. The food composition according to 14, in which the target additives are selected from the group including flavors, colorants, flavors, essences, vitamins, supplies, premixes, organic acids and combinations thereof. 17. A food composition having dietary and prophylactic properties, including a food polyol or a combination of food polyols, phytoextract, and sucralose, characterized in that it additionally contains dietary fiber, and as a phytoextract, rosehip extract is used in the following ratio of ingredients, wt. %: food grade polyol or combinations of food grade polyols 63, 00 - 99, 00 rosehip extract, dry 0, 10 - 16, 00 sucralose and dietary fiber 18. The food composition according to 17, in which the food polyol is selected from the group comprising sorbitol, xylitol, erythritol, mannitol, inositol, maltitol, isomalt and lactitol. 19. The food composition according to 17 or 18, in which the dietary fiber is selected from the group including - 11 019705 containing oligofructose, lactulose, soy oligosaccharide, fructose oligosaccharide, transgalactosylated oligosaccharides, inulin, maltodextrin, cellulose and cellulose derivatives, hemicellulose, lignin, chitin, and combinations thereof. 20. The food composition according to any one of paragraphs.17-19, in which the dry rosehip extract includes the following ingredients in a ratio, wt.%: sugar, including 16.20 - 20.80 glucose 0.25 - 0.50 fructose 14.75 - 18.80 aldosugar 1.20 - 1,50 organic acids, including malic, citric and tartaric acids 0.95 - 1.85 pectins 10.00 - 14.00 tannins, including catechins, including epigallocatechin, gallocatechin, epigallocatechin gallate and epicatechin gallate 3,50 - 4.60 flavonoids, including quercetin, kempferol-arabinoside and kempferol diglycoside 0.74 - 1.45 vitamin C 5.00 - 7.50 provitamin A 0.01 - 0.02 anthocyanins (total content) 0.39 - 0.45 sodium 0.10 - 0.13 potassium 0.42 - 0.58 calcium 0.45 - 0.66 magnesium 0.15 - 0.20 phosphorus 0.11 - 0.20 iron 0.19 - 0.28 amino acids, including threonine, valine, methionine and lysine 17.10 the rest up to 100 wt.% 21. The food composition according to any one of paragraphs.17-20, which is a dry mixture in the form of a powder or tablet or capsule. 22. The food composition according to any one of paragraphs.17-20, which is a tablet or capsule, further comprises excipients and / or target additives. 23. The food composition of claim 14, wherein the excipients are selected from the group consisting of calcium stearate, microcrystalline cellulose, silicon dioxide, gelatin, fat, glycerin, collidone, dietary fiber, and combinations thereof. 24. The food composition according to 14, in which the target additives are selected from the group including flavors, colorants, flavors, essences, vitamins, supplies, premixes, organic acids and combinations thereof. 25. A functional food product, including a beverage, comprising the food composition according to any one of claims 1 to 4 in an amount of from 0.1 to 66.7 wt.% In the composition of the finished product or drink. 26. The functional food product of claim 25, wherein the food product is selected from the group comprising confectionery, dairy products, jellies, puddings, baking mixes, cereals and cereal-based products, as well as baked goods. 27. The functional drink of claim 25, wherein the drink is selected from the group consisting of fruit and vegetable jelly and fruit drinks, soft drinks, effervescent drinks, ready-to-eat frozen drinks, coffee drinks, tea drinks, powdered drinks, liquid concentrates, flavored waters, water with additives, fruit juices, juice flavored drinks, sports drinks and spirits. 28. A functional food product, including a beverage, comprising the food composition according to any one of claims 9-12 in an amount of from 0.1 to 66.7 wt.% In the composition of the finished product or drink. 29. The functional food product of claim 28, wherein the food product is selected from the group consisting of confectionery, dairy products, jellies, puddings, baking mixes, cereals and cereal-based products, as well as baked goods. 30. The functional beverage of claim 28, wherein the beverage is selected from the group consisting of fruit and vegetable jelly and fruit drinks, soft drinks, effervescent drinks, ready-to-eat frozen drinks, coffee drinks, tea drinks, powdered drinks, liquid concentrates, flavored waters, water with additives, fruit juices, juice flavored drinks, sports drinks and spirits. 31. A functional food product, including a beverage, comprising the food composition according to any one of paragraphs.17-20 in an amount of from 0.1 to 66.7 wt.% In the composition of the finished product or drink. 32. The functional food product of claim 31, wherein the food product is selected from the group consisting of confectionery, dairy products, jellies, puddings, baking mixes, cereals and cereal-based products, as well as baked goods. 33. The functional drink according to p, in which the drink is selected from the group comprising fruit and vegetable jelly and stewed fruit, soft drinks, fizzy drinks, ready to drink - 12 019705 wife drinks, coffee drinks, tea drinks, powdered drinks, liquid concentrates, flavored waters, water with additives, fruit juices, juice flavored drinks, sports drinks and alcoholic drinks. Eurasian Patent Organization, EAPO Russia, 109012, Moscow, Maly Cherkassky per., 2