LT5676B - Spirulina in chocolade - Google Patents

Spirulina in chocolade Download PDF

Info

Publication number
LT5676B
LT5676B LT2009092A LT2009092A LT5676B LT 5676 B LT5676 B LT 5676B LT 2009092 A LT2009092 A LT 2009092A LT 2009092 A LT2009092 A LT 2009092A LT 5676 B LT5676 B LT 5676B
Authority
LT
Lithuania
Prior art keywords
chocolate
spirulina
biomass
cyanobacterial
air
Prior art date
Application number
LT2009092A
Other languages
Lithuanian (lt)
Other versions
LT2009092A (en
Inventor
Vytas RIMKUS
Original Assignee
Vytas RIMKUS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Vytas RIMKUS filed Critical Vytas RIMKUS
Priority to LT2009092A priority Critical patent/LT5676B/en
Publication of LT2009092A publication Critical patent/LT2009092A/en
Publication of LT5676B publication Critical patent/LT5676B/en
Priority to PCT/IB2010/055384 priority patent/WO2011064722A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Biomass of algae Spirulina platesnis in dry, preserved or granulated form can be blended together with chocolate. Produced new foodstuff or raw food preserves the essential characteristics of algae Spirulina. The dose of preparation is up to 250 g per adult person per day. The invention claimed relates to food production, specifically to production of foodstuff or raw food.@

Description

Šviežią orasausę ir granuliuotą melsvadumblio Spirulina biomasę galima konservuoti šokolade ir naudoti kaip maistą. Pagamintas melsvadumblio Spirulina ir šokolado preparatas papildo žmogaus racioną daugeliu normaliam organizmo funkcionavimui būtinų medžiagų. Preparato naudojimo dozė 1-250 g suaugusiam asmeniui per parą. Išradimas priklauso maisto gamybos sričiai, konkrečiam sveikesniam maistui su melsvadumbliu Spirulina gaminti.Fresh air-dried and granular cyanobacterial Spirulina biomass can be preserved in chocolate and used as food. Made from cyanobacteria Spirulina and chocolate supplement the human diet with many substances necessary for the normal functioning of the body. The dose is 1-250 g daily for adults. BACKGROUND OF THE INVENTION The invention relates to the field of food production, specifically to the production of healthier food containing cyanobacteria Spirulina.

Šokolado gamybos procese nėra naudojamos aukštos technologinės temperatūros kurios įgalina išsaugoti sumaišius jį su Spirulina visas šio melsvadumblio vertingąsias savybes bei veikliąsias medžiagas. Šokolado populiarumą lemia geros jo skoninės savybės, tuo tarpu melsvadumblio Spirulina skonis nėra ypatingas.The chocolate production process does not use high technological temperatures which allow it to retain all the valuable properties and active ingredients of this cyanobacteria when mixed with Spirulina. The popularity of chocolate is due to its good taste, while the taste of cyanobacteria Spirulina is not special.

Cianobakterijų Arthrospira platensis ir Arthrospira maxima biomasė vadinama bendru vardu Spirulina [8].The biomass of the cyanobacteria Arthrospira platensis and Arthrospira maxima is referred to collectively as Spirulina [8].

Melsvadumblis Spirulina tai vienintelis gyvas organizmas, išgyvenęs žemėje , ir nepakitęs šimtus milijonų metų. Ir visa tai dėl unikalios dumblio biocheminės sudėties. Tai kruopščiai gamtos subalansuotas vitaminų, mineralų ir aminorūgščių rinkinys. Spirulina labai turtinga aukštos biologinės vertės baltymais. Jie sudaro apie 70 procentų spirulinos cheminės sudėties. Spirulinos sudėtyje yra didelis kiekis mėlynojo pigmento fikocianino veiksmingos natūralios priemonės kovai prieš vėžinius susirgimus. Daugiau gamtoje šis pigmentas niekur nesutinkamas. Spirulina turi daug folinės rūgšties, kuri būtina hemoglobino susidarymui. Spirulinos sudėtyje daug gyvam organizmui būtinų mineralų ir mikroelementų: geležies, kalcio, natrio, kalio, vario, magnio, cinko, fosforo, seleno, vitaminų, karotino, nukleino rūgšties, fermentų ir kitų aktyvių medžiagų [5].Cyanobacterial Spirulina is the only living organism that survives on earth and remains unchanged for hundreds of millions of years. And all because of the unique biochemical composition of algae. It is a carefully balanced combination of vitamins, minerals and amino acids. Spirulina is very rich in high biological value proteins. They make up about 70 percent of the chemical composition of spirulina. Spirulina contains high levels of blue pigment phycocyanin as an effective natural remedy for cancer. More naturally, this pigment is nowhere to be found. Spirulina is rich in folic acid, which is essential for the formation of hemoglobin. Spirulina contains many minerals and trace elements essential for the living organism: iron, calcium, sodium, potassium, copper, magnesium, zinc, phosphorus, selenium, vitamins, carotene, nucleic acid, enzymes and other active substances [5].

Pasaulyje atlikti moksliniai tyrimai parodė, kad dumblis Spirulina pasižymi šiomis unikaliomis savybėmis: naikina daugelį virusų; kompensuoja vitaminų ir mineralinių medžiagų nepakankamumą mažina riebalų kiekį kraujyje, profilaktiškai veikia prieš aterosklerozę ir koronarinius susirgimus; greitina žaizdų gijimą skatina ląstelių atsinaujinimą pasižymi enzimatiniu aktyvumu; didina atsparumą prieš radiacinį apšvitinimą normalizuoja medžiagų apykaitos procesus, stiprina imuninę sistemą ir organizmo atsparumą pasižymi antialerginiu ir priešvėžiniu veikimu; iš organizmo šalina sunkiuosius metalus, toksinus, radionuklidus; pasižymi dideliu gydomuoju-profilaktiniu veikimu prieš daugelį organizmo sutrikimų; didina gyvybingumą ir aktyvumą pasižymi prebiotiniu veikimu [3,4,6].Worldwide research has shown that Spirulina algae have the following unique properties: they kill many viruses; compensates for the deficiency of vitamins and minerals, reduces blood fat content, prevents atherosclerosis and coronary diseases; accelerates wound healing and promotes cellular renewal with enzymatic activity; improves resistance to radiation irradiation normalizes metabolic processes, strengthens the immune system and the body has anti-allergic and anti-cancer activity; removes heavy metals, toxins, radionuclides from the body; has a great curative-preventive effect against many disorders of the body; enhances vitality and activity is characterized by prebiotic activity [3,4,6].

i LT 5676 Bi LT 5676 B

Didžiausias šokolado “trūkumas” - jis iŠ tiesų kaloringas. Kakavos milteliai turiThe biggest disadvantage of chocolate is that it is really high in calories. Cocoa powder has

380 kcal/lOOg, o šokoladas (tai priklauso nuo sudėties) - ir dvigubai daugiau. Tiems, kurie skaičiuoja kalorijas, dietologai pataria: šokoladą, kuriame yra daug riebalų ir angliavandenių, pakeiskite kakavos gėrimu. Šokoladas su Spindina tuo atveju yra žymiai sveikesnis.380 kcal / lOOg, and chocolate (depending on the composition) - twice as much. For those who are counting calories, nutritionists advise: replace chocolate high in fat and carbohydrates with cocoa drink. Chocolate with Spindina is significantly healthier in that case.

Tačiau šokoladas gali būti ir naudingas. Harvardo universiteto mokslininkai nustatė, kad šokoladas, jo vartojant nedaug - tris kartus per mėnesį, prailgina žmogaus gyvenimą. Žmonės, kurie visai nevalgo šokolado, gyvena vidutiniškai vieneriais metais trumpiau. [7].But chocolate can be useful, too. Researchers at Harvard University have found that low levels of chocolate, three times a month, prolong human life. People who do not eat chocolate at all live on average one year shorter. [7].

Antioksidantai - jie saugo ląsteles ir juose esančią genetinę informaciją nuo chemiškai aktyvių laisvųjų radikalų. Polifenolonai atlieka antioksidacinę funkciją. Jų yra tiek juodajame, tiek baltajame šokolade.Antioxidants - They protect cells and the genetic information they contain from chemically active free radicals. Polyphenolones have an antioxidant function. They are available in both black and white chocolate.

Teobrominas - pagrindinė šokolado stimuliuojamoji medžiaga, artima kofeinui ir kai kurioms vaistinėms medžiagoms - teofilinui, trentaliui. Dėl stimuliuojamojo poveikio teobrominas kartais vadinamas šokolado narkotiku. Teobrominas taip pat skatina tam tikrų mediatorių kaupimąsi ląstelėse, dėl to pagerėja kraujotaka, šlapimo išsiskyrimas, raumenų pajėgumas, sustiprėja galvos smegenų žievinių centrų veikla. Daugelį žmonių šokoladas veikia kaip kofeinas - padidėja protinis aktyvumas, padaugėja jėgų. Psichostimuliuojamosios teobromino savybės lemia ir lengvą antidepresinį poveikį, kurį dar sustiprina šokolade esantys angliavandeniai (jie padidina nuotaiką gerinančios medžiagos - serotonino gamybą smegenyse).Theobromine, the main stimulant in chocolate, is close to caffeine and some of the drugs - theophylline, trental. Because of its stimulatory effect, theobromine is sometimes called a chocolate drug. Theobromine also stimulates the accumulation of certain mediators in the cells, leading to improved blood circulation, urine output, muscle capacity, and enhanced cerebral cortex activity. For many people, chocolate acts like caffeine - increasing mental activity and strength. The psychostimulatory properties of theobromine also lead to a mild antidepressant effect, which is further enhanced by the presence of chocolate carbohydrates (which increase the production of the mood-enhancing substance serotonin in the brain).

Nustatyta, kad malonus šokolado aromatas padidina daugelio žmonių imunoglobulino A sekreciją o ši medžiaga saugo nuo mikrobų ir virusų. (7)The pleasant aroma of chocolate has been found to increase the secretion of immunoglobulin A in many people and to protect it from germs and viruses. (7)

Numatomo išradimo tikslas - sukurti sveikesnį šokoladą arba malonesnio skonio spindiną šokolade, kuris teigiamai veiktų įvairius žmogaus organizme vykstančius fiziologinius procesus, pagerintų gyvybinių sistemų veiklą bei maisto davinį papildytų organizmui būtinomis medžiagomis.The object of the present invention is to create a healthier chocolate or a more delicious chocolate sparkle that positively affects various physiological processes in the human body, improves the functioning of vital systems and supplements the body with essential substances.

Nurodytas tikslas pasiekiamas, kai žmogaus mityboje naudojama Spindina šokolade, kurios sudėtyje yra natūrali, orasausė arba granuliuota melsvadumblio Spindina biomasė, kurios sausoje medžiagoje yra ne mažiau 8,0 % mėlynojo pigmento fikocianino, konservuota skystu arba sustingusiu šokoladu.The stated objective is achieved by the use in human diets of Spindina chocolate, which contains natural, air-dried or granular biomass of Spindina cyanobacteria, containing at least 8.0% by weight of the dry pigment blue phycocyanin, preserved in liquid or stiff chocolate.

Spindina melsvadumblis konservuojamas šokolade esant tokiam komponentų santykiui (masės %): melsvadumblio Spirulina biomasė 0,85 - 25, o likusi dalis - skystas arba sukietėjęs šokoladas. Prieš konservavimą melsvadumblio Spirulina biomasė perplaunama geriamu vandeniu ir vakuumuojama iki 70 - 75 % drėgmės. Į skystą šokoladą 3 LT 5676 B maišant supilama vakuumuota melsvadumblio Spirulina biomasė. Konservuota šokolade dumblio Spirulina biomasė aktyvi išlieka iki 12 mėn.Cyanobacteria is preserved in chocolate in the following proportion (weight%): the cyanobacteria Spirulina has a biomass of 0.85 - 25 and the remainder is liquid or hardened chocolate. Before curing, the biomass of the cyanobacteria Spirulina is washed with potable water and vacuumed to 70-75% moisture. The liquid biomass of cyanobacteria Spirulina is added to the liquid chocolate 3 LT 5676 B by stirring. Canned chocolate algae Spirulina biomass remains active for up to 12 months.

Melsvadumblio Spirulina biomasė, kurios sausoje medžiagoje yra ne mažiau 8,0 % mėlynojo pigmento fikocianino, išdžiovinta prie aktyvios ventiliacijos iki orasausės medžiagos, kurioje yra 4,5 - 14,0 % drėgmės, konservuojama šokolade. Prieš džiovinimą melsvadumblio Spirulina biomasė perplaunama geriamu vandeniu ir vakuumuojama iki 70 - 75 % drėgmės. Vakuumuota biomasė džiovinimo patalpoje džiovinama prie 36-42 °C temperatūros. Orasausė dumblio Spirulina biomasė aktyvi išlieka ne mažiau 24 mėn.The cyanobacterial Spirulina biomass, containing at least 8.0% of the blue pigment phycocyanin in the dry matter, dried under active ventilation until dry-air, containing 4.5 to 14.0% moisture, is preserved in chocolate. Before drying, the cyanobacterial Spirulina biomass is washed with potable water and vacuumed to 70-75% moisture. Vacuumed biomass is dried in a drying room at a temperature of 36-42 ° C. The dry biomass of algae Spirulina remains active for at least 24 months.

Dumblis papildomai konservuojamas šokolade esant tokiam komponentų santykiui (masės %): orasausė melsvadumblio Spirulina biomasė 0,5 - 30, o likusi dalis - šokoladas. I šokoladą maišant supilame orasausę melsvadumblio Spirulina biomasę. Visa tai gerai ir ilgai išmaišoma gaunant vienalytę masę. Orasausė Spirulina biomasė šokolade aktyvi išlieka iki 24 mėn.The algae is additionally preserved in chocolate in the following proportion (weight%): air-dried biomass of cyanobacteria Spirulina 0.5 - 30, and the remainder is chocolate. While stirring the chocolate, we add the air-dry biomass of the cyanobacteria Spirulina. All this is mixed well and for a long time to obtain a homogeneous mass. Air dry Spirulina biomass in chocolate remains active for up to 24 months.

Granuliuota melsvadumblio Spirulina biomasė, kurios sausoje medžiagoje yra ne mažiau 8,0 % mėlynojo pigmento fikocianino, išdžiovinta prie aktyvios ventiliacijos iki orasausės medžiagos, kurioje yra 4,5 - 14,0 % drėgmės, konservuojama šokolade. Prieš džiovinimą melsvadumblio Spirulina biomasė perplaunama geriamu vandeniu ir vakuumuojama iki 70 - 75 % drėgmės, išdžiovinama ir po to yra granuliuojama. Vakuumuota biomasė džiovinimo patalpoje džiovinama prie 36-42 °C temperatūros. Orasausė ir granuliuota melsvadumblio Spirulina biomasė aktyvi išlieka ne mažiau 24 mėn. Dumblis papildomai konservuojamas šokolade esant tokiam komponentų santykiui (masės %): orasausė melsvadumblio Spirulina biomasė 0,5 - 60, o likusi dalis - šokoladas. Į šokoladą maišant supilame orasausę melsvadumblio Spirulina biomasę. Orasausė granuliuota Spirulina biomase šokolade aktyvi išlieka iki 24 mėn.Granulated cyanobacterial Spirulina biomass, containing at least 8.0% of the blue pigment phycocyanin in the dry matter, dried under active ventilation to air-dry material containing 4.5 to 14.0% moisture, is preserved in chocolate. Before drying, the cyanobacterial Spirulina biomass is washed with drinking water and vacuumed to 70-75% moisture, dried and then granulated. Vacuumed biomass is dried in a drying room at a temperature of 36-42 ° C. Air dry and granular cyanobacterial Spirulina biomass remains active for at least 24 months. The algae is additionally preserved in chocolate in the following proportion (weight%): air-dried biomass of cyanobacteria Spirulina 0.5 - 60, and the remainder is chocolate. Stir in the chocolate and add the air-dry biomass of the cyanobacteria Spirulina. Air dry granular Spirulina biomass in chocolate remains active for up to 24 months.

Naudota literatūra:References:

1. Hamidreza R., Wemer S. Great successes in the lowering of pH value in the small intestine of mono gastric animals by using natūrai feed additives and lowering the macro elements. Tagungsband 4. Boku-Symposium, 2005. P.l 14-119.1. Hamidreza R., Wemer S. Great successes in lowering the pH value in the small intestine of mono-gastric animals by using naturally occurring feed additives and lowering the macro elements. Tagungsband 4. Boku-Symposium, 2005. pp. 14-119.

2. Jie Wang, Yin Wang, Zhixu Wang, Lei Li, Jian Qin, Weiqi Lai, Ying Fu, Paolo M Suter, Robert M Russell, Michael A Grusak, Guangwen Tang, Shian Yin. Vitamin A eąuivalence of spindina β-carotene in Chinese adults as assessed by using a stableisotope reference method1,2,3’4. American Journal of Clinical Nutrition, 2009. Vol. 89. No. 6. P. 1776-1783.2. Jie Wang, Yin Wang, Zhixu Wang, Lei Li, Jian Qin, Weiqi Lai, Ying Fu, Paolo M Suter, Robert M Russell, Michael A Grusak, Guangwen Tang, Shian Yin. Vitamin A euuivalence of Shining β-carotene in Chinese adults as evaluated by using a stableisotope reference method 1,2,3 ' 4 . American Journal of Clinical Nutrition, 2009. Vol. 89. No. 6. pp. 1776-1783.

3. Patil G.; Chethana S.; Madhusudhan M. C.; Raghavarao K. S. M. S. Fractionation and purification of the phycobiliproteins from Spindina platensis. Bioresource Technology, 2008, Vol. 99. P. 7393-73963. Patil G.; Chethana S.; Madhusudhan M. C.; Fractionation and purification of phycobiliproteins from Spindina platensis by Raghavarao, K.S. Bioresource Technology, 2008, Vol. 99. pp. 7393-7396

4. EropOBa E. A., Γμοπιηηοκηη H. B., 3opHH C. H., Ma3O B. K. kLyneme HMMyHOMoąyjrapyiomiix cboūctb ceneHcoflepacamero Φηκοπηβηηηβ. BonpocH nHTaHHJi, 2006. T. 75. N. 2. C. 19-21.4. EropOBa E. A., Γμοπιηηοκηη H. B., 3opHH C. H., Ma3O B. K. kLyneme HMMyHOMoąyjrapyiomiix cboūctb ceneHcoflepacamero Φηκοπηβηηηβ. BonpocH nHTaHHJi, 2006. T. 75. N. 2. C. 19-21.

5. 3apeųKaa E. C., Tmouihhckhh H. B., Ma3O B.K., 3opuH C. H., AjieraKo-OaceBCKHH K). Π. PacnpeąeneHHe 3cceHunaribHi>ix ΜκκροΜβΜβΗτοΒ bo Φρηκηπαχ SnoMaccM imineBOH MHKpoBoąopocjin Spindina platensis. Bonpocu iihtuhhh, 2004. T. 73. N. 2. C. 28-31.5. 3apeuKaa E.C., Tmouihhckhh H.B., Ma3O B.K., 3opuH C.H., AjieraKo-OaceBCKHH K). Π. PacnpeąeneHHe 3cceHunaribHi> ix ΜκκροΜβΜβΗτοΒ bo Φρηκηπαχ SnoMaccM imineBOH MHKpoBoąopocjin Spindina platensis. Bonpocu iihtuhhh, 2004. T. 73. N. 2. C. 28-31.

6. Ma30 B. K., Tmoiiihhckhh H. B., 3n.iOBa H. C. MHKpoBoąopocjn. cnapyjiHHa b πητηηηη nejioBeKa. Bonpocu πητβηηχ, 2004. N. 1. C. 45-53.6. Ma30 B. K., Tmoiiihhckhh H. B., 3n.iOBa H. C. MHKpoBoąopocjn. cnapyjiHHa b πητηηηη nejioBeKa. Bonpocu πητβηηχ, 2004. N. 1. C. 45-53.

7. Asta Liubinaitė. „Sveikas žmogus“ 2000 m. nr. 12.7. Asta Liubinaitė. Healthy Man 2000 no. 12th

8. Geitler L. Cyanophyceae. In: Rabenhorst's Kryptogamenflora von Deutschland, Ostereiich nd der Scheyveiz, 1932,Vol. 14, pp. 916-931, Arkad verlag, Leipzig.8. Geitler L. Cyanophyceae. In: Rabenhorst's Kryptogamenflora von Deutschland, Ostereiich nd der Scheyveiz, 1932, Vol. 14, p. 916-931, Arkad verlag, Leipzig.

Claims (6)

IŠRADIMO APIBRĖŽTISDEFINITION OF INVENTION 1. Šokoladas, besiskiriantis tuo, kad į jo sudėtį įeina melsvadumblis Spirulina, kurio sausoje medžiagoje yra ne mažiau 8,0 % mėlynojo pigmento fikocianino, kur melsvadumblis yra šviežios Spirulina biomasės pavidale, išmaišomas (konservuojamas) šokolade, esant tokiam komponentų santykiui (masės %): melsvadumblio Spirulina 0,85-20, o likusi dalis - šokoladas.1. Chocolate, characterized in that it contains spirulina cyanobacteria, which has a dry matter content of not less than 8.0% of blue pigment phycocyanin, in which the cyanobacteria is in the form of fresh Spirulina biomass, is mixed (preserved) in chocolate in the following proportion (% by weight): ): Cyanobacterial Spirulina 0.85-20 and the rest is chocolate. 2. Šokolado pagal 1 punktą gamybos būdas, besiskiriantis tuo, kad prieš konservavimą melsvadumblio Spirulina biomasė perplaunama geriamu vandeniu ir vakuumuojama iki 70-75 % drėgmės, į skystą šokoladą maišant supilama vakuumuota melsvadumblio Spirulina biomasė.2. The method of producing the chocolate of claim 1, wherein the cyanobacterial Spirulina biomass is washed with potable water prior to preservation and vacuumed to 70-75% moisture, the vacuum cyanobacterial Spirulina biomass being blended into liquid chocolate. 3. Šokoladas, besiskiriantis tuo, kad į jo sudėtį įeina melsvadumblis Spirulina, pastarojo sausoje medžiagoje yra ne mažiau 8,0 % mėlynojo pigmento fikocianino, kur dumblis Spirulina yra orasausės biomasės pavidale, ir išmaišomas (konservuojamas) šokolade, esant tokiam komponentų santykiui (masės %): melsvadumblio Spirulina 0,5-30, o likusi dalis šokoladas.3. Chocolate, characterized in that it contains the cyanobacterial Spirulina, which has a dry matter content of not less than 8.0% of the blue pigment phycocyanin, where Spirulina is an air-dry biomass, and mixes (preserves) in chocolate at the following proportion (mass): %): Cyanobacterial Spirulina 0.5-30, and the rest chocolate. 4. Šokolado pagal 3 punktą gamybos būdas, besiskiriantis tuo, kad prieš konservavimą melsvadumblio Spirulina biomasė perplaunama geriamu vandeniu ir vakuumuojama iki 70-75 % drėgmės, džiovinama iki orasausės medžiagos 36-42 °C temperatūroje, j skystą šokoladą maišant supilama orasausė melsvadumblio Spirulina biomasė.4. A process for the preparation of a chocolate according to claim 3, wherein, prior to preservation, the biomass of cyanobacteria Spirulina is washed with potable water and vacuum-dried to 70-75% moisture, dried to air-dry at 36-42 ° C, and air-cyanobacteria Spirulina is added to the liquid chocolate. . 5. Šokoladas, besiskiriantis tuo, kad į jo sudėtį įeina melsvadumblis Spirulina, pastarojo sausoje medžiagoje yra ne mažiau 8,0 % mėlynojo pigmento fikocianino, kur dumblis Spirulina yra orasausės granuliuotos biomasės pavidale, ir išmaišomas (konservuojamas) šokolade, esant tokiam komponentų santykiui (masės %): melsvadumblio Spirulina 0,5-60, o likusi dalis - šokoladas.5. The chocolate, characterized in that it contains the cyanobacterial Spirulina, which has a dry matter content of not less than 8.0% of the blue pigment phycocyanin, where Spirulina is an air-dry granular biomass and is mixed (preserved) in chocolate at the following ratio ( % by weight): Cyanobacterial Spirulina 0.5-60, and the remainder chocolate. 6. Šokolado pagal 3 punktą gamybos būdas, besiskiriantis tuo, kad prieš konservavimą melsvadumblio Spirulina biomasė perplaunama geriamu vandeniu ir vakuumuojama iki 70-75 % drėgmės, džiovinama iki orasausės medžiagos 36-42 °C temperatūroje, granuliuojama, į skystą šokoladą maišant supilama orasausė granuliuota melsvadumblio Spirulina biomasė.6. The method of making the chocolate according to claim 3, wherein the cyanobacterial Spirulina biomass is washed with drinking water and vacuum-dried to 70-75% moisture, dried to air-dry at 36-42 ° C, granulated, air-dried granulated by mixing in liquid chocolate. biomass of cyanobacteria Spirulina.
LT2009092A 2009-11-25 2009-11-25 Spirulina in chocolade LT5676B (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
LT2009092A LT5676B (en) 2009-11-25 2009-11-25 Spirulina in chocolade
PCT/IB2010/055384 WO2011064722A1 (en) 2009-11-25 2010-11-24 Spirulina in chocolade

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LT2009092A LT5676B (en) 2009-11-25 2009-11-25 Spirulina in chocolade

Publications (2)

Publication Number Publication Date
LT2009092A LT2009092A (en) 2010-06-28
LT5676B true LT5676B (en) 2010-08-25

Family

ID=42271060

Family Applications (1)

Application Number Title Priority Date Filing Date
LT2009092A LT5676B (en) 2009-11-25 2009-11-25 Spirulina in chocolade

Country Status (2)

Country Link
LT (1) LT5676B (en)
WO (1) WO2011064722A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3019832B1 (en) * 2014-04-11 2018-09-28 Marie-Gabrielle Puppo Capodano DEVICE FOR MAKING A MIXTURE OF SPIRULINA IN SEA WATER IN LIVING CULTURE
WO2017064373A1 (en) * 2015-10-15 2017-04-20 Puppo Capodano Marie-Gabrielle Device for producing a mixture of spirulina in seawater in live culture
FR3117737B1 (en) 2020-12-18 2024-01-19 Algama Process for preparing chocolate chips containing microalgae

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093884A (en) * 1993-12-01 1994-10-26 海南海文药物研究中心 Spirulina food and processing technology
ES2325435B1 (en) * 2008-01-02 2010-06-17 Armando Jose Yañez Soler COMPOSITION BASED ON COCOA AND SPIRULIN.

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
HAMIDREZA R,. WERNER S.: "Great successes in the lowering of pH value in the small intestine of mono gastric animals", TAGUNGSBAND 4. BOKU-SYMPOSIUM, 2005, pages 114 - 119
J. WANG ET AL.: "Vitamin A equivalence of spirulina b-carotene in Chinese adults as assessed by using a stable-isotope reference method", AMERICAN JOURNAL OF CLINICAL NUTRITION, 2009, pages 1776 - 1783
JEGOROVA E.A. I DR.: "Izučenije imunomodulirujuščich svoistv selenosoderžaščevo fikocianina", VOPROSY PITANIJA, 2004, pages 19 - 21
PATIL G. ET AL.: "Fractionation and purification of the phycobiliproteins from Spirulina platensis.", BIORESOURCE TECHNOLOGY, 2008, pages 7393 - 7396, XP022698588, DOI: doi:10.1016/j.biortech.2008.01.028
ZARECKAJA E.S. I DR.: "Raspredelienije esencialnych mikroelementov vo frakcijach biomasy piščevoj vodorosli Spirulina platensis", VOPROSY PITANIJA, 2004, pages 28 - 31

Also Published As

Publication number Publication date
LT2009092A (en) 2010-06-28
WO2011064722A1 (en) 2011-06-03

Similar Documents

Publication Publication Date Title
Abdelnour et al. Beneficial impacts of bee pollen in animal production, reproduction and health
LT5657B (en) Algae spirulina platensis preservation by natural honey
KR101160730B1 (en) The egg containing selenium, astaxanthin and DHA and its production method
Shittu et al. Growth performance and haematological and serum biochemical parameters of broiler chickens given varied concentrations of Polyalthia longifolia leaf extract in place of conventional antibiotics
CN101991019A (en) Traditional Chinese medicine chicken feed and production method of silky fowl egg capable of tonifying kidney, strengthening yang and resisting fatigue
CN102630853A (en) Plant polysaccharose additive premix feed for broiler chicken
KR20200143591A (en) Health food manufacturing method based on edible insects and health food manufactured by the same
LT5676B (en) Spirulina in chocolade
KR100435981B1 (en) Functional feed additives of a fresh-water eel containing lactic acid fermented-milk supplemented mushrooms having natural immunity and growth activation, and functional feeds of a fresh-water eel comprising the same
KR100791015B1 (en) Chicken feed composition containing sulfur and germanium as main ingredients
Kavan et al. Effects of physical size of clinoptilolite on growth performance, serum biochemical parameters and litter quality of broiler chickens in the growing phase.
CN1270624C (en) Pollen, bee milk food and its preparation method
Shaposhnikov et al. Influence of L-lysine sulfate on containing of vitamins and minerals in the body of broiler chickens
KR101017556B1 (en) Health food compositions included taheebo, champignon and mulberry leaves
Karimi et al. The effects of artichoke aqueous extract on the growth performance, intestinal morphology, and blood metabolites in broiler chickens
CN101341915A (en) Multifunctional health tea
Oloruntola et al. Broiler Chickens' Growth, Haematological Indices, Guts Microbiota, Carcass and Meat Analysis in Response to Dietary Supplementation with Anacardium occidentale Leaf Powder and A Mix of Prebiotic, Probiotic and Acidifier
Menkovska The newest experience with effervescent tablets containing royal jelly as functional food on packing, dosage and synergistic action in prevention, prophylaxis and healing.
KR101775662B1 (en) Composition of the functional feed and manufacturing method the same
Elena et al. Technology optimization for the production of meat paste with lithium
Boudebia et al. Physical-chemical analysis of dried Chamaeleo chamaeleon powder and evaluation of its aqueous extract antioxidation and antiangiogenesis activity
CN108740457A (en) Prevent the dog food and preparation method thereof of depilation
Chen et al. Effects of different proteins on the metabolism of Zn, Cu, Fe, and Mn in rats
CN108740458A (en) Prevent the cat food and preparation method thereof of depilation
CN108576252A (en) A kind of complex polypeptide albumen powder solid beverage and its production technology

Legal Events

Date Code Title Description
MM9A Lapsed patents

Effective date: 20151125