CZ18714U1 - Chickpea butter or dressing with fish oil - Google Patents

Description

Technical field

The technical solution concerns foreign spreads or dressings with fish oil, which is a source of essential polyunsaturated fatty acids.

Background Art

Three ways to increase fish oil intake have been known to date: increased consumption of seafood and seafood (unavailable in the Czech Republic - eating habits, price barrier), consumption of fish or fish oil (currently available flavors have a distinctive fish flavor unacceptable for many consumers) or use of dietary supplements (nutritionally undesirable trend to replace a varied and balanced diet with a range of tablets, capsules and other forms of dietary supplements - often excessive consumption of these products).

The essence of the technical solution

The above-mentioned drawbacks are eliminated by the chick pea spread or fish oil dressing according to the present invention, which comprises 5 to 20 wt. foreign flour

0.1 to 5 wt. % fish oil and the remainder to 100 wt. it consists of water, stabilizers and emulsifiers. The spread may further comprise 0.01 to 25 wt. % of flavoring ingredients and / or 0.1 to 10 wt. % vegetable oil and / or 1 to 15 wt. % of other vegetable flours and / or 1 to 30 wt. % soybean tofu and / or 0.0001 to 0.01 wt. % antioxidant and / or 0.5 to 8 wt. % of the mineral preparation of milk and / or 0.1 to 2 wt. fiber and / or dairy cultures (representatives of the genera Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Bifidobacterium, Enterococcus, Propionibacterium) in a seed dose of 0.001 to 4 wt.

The foreign-based spreads or fish oil dressings according to the present invention comprise a dosage of 0.5 to 5 g of fish oil and may further comprise 1.5 to 8 g of a mineral preparation of milk and / or 0.1 to 2.5 g of fiber and / or or 1.0 χ 10 ⁶ to 1.0 χ 10 ⁹ JTK / g dairy cultures in one 50 to 300 g portion. Depending on the consistency of the variation, these foods can be used both directly for salty pastry and as part of vegetable, legume or pasta salads. They are particularly suitable for those with a lack of essential fatty acids in the diet and for patients with lactose intolerance. This technical solution also includes variants suitable for people who want to reduce their overweight (variants without vegetable oils that contain fiber and / or a mineral preparation from milk).

Exemplary embodiments

1. The chickpea spread with fish oil contains 15 wt. % alum flour, 3 wt. % fish oil, 1 wt. % of stabilizers, 1 wt. % emulsifiers and 80 wt. water.

2. Alien fish oil dressing contains 8 wt. % alum flour, 3 wt. % fish oil, 1 wt. % of stabilizers, 1 wt. % emulsifiers, 1 wt. % sodium chloride, 5 wt. of dried mushrooms and 81 wt. water.

3. The chickpea spread with fish oil contains 12 wt. % alum flour, 3 wt. % of fish oil, 7 wt. % vegetable oil, 1 wt. % of stabilizers, 2 wt. % emulsifiers, 1 wt. % sodium chloride and 74 wt. water.

4. The chickpea spread with fish oil contains 12 wt. % alum flour, 3 wt.

% of fish oil, 7 wt. % vegetable oil, 1 wt. % of stabilizers, 2 wt. % emulsifiers, 1 wt. % sodium chloride, 0.001 wt. % antioxidant and 73.999 wt. water.

5. The chickpea spread with fish oil contains 11 wt. % alum flour, 3 wt. % soy flour, 3 wt. % fish oil, 5 wt. % vegetable oil, 1 wt. stabilizers

% Of wt. % emulsifiers, 1 wt. % sodium chloride, 0.001 wt. % antioxidant and 73.999 wt. water.

6. The foreign fat spread with fish oil contains 10 wt. % alum flour, 10 wt. % soy tofu, 2 wt. % fish oil, 5 wt. % vegetable oil, 1 wt. stabilizers

1.5 wt. % emulsifiers, 1 wt. % sodium chloride and 69.5 wt. water.

7. The foreign fat spread with fish oil contains 12 wt. % foreign flour, 2 wt. % fish oil, 3 wt. % vegetable oil, 2 wt. % of stabilizers, 1 wt. % emulsifiers, 1 wt. % sodium chloride, 78.998 wt. water and yogurt culture (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) in a seed dose of 0.002% w / w;

8. The foreign fat spread with fish oil contains 12 wt. % foreign flour, 2 wt. % fish oil, 3 wt. % vegetable oil, 2 wt. % of stabilizers, 1 wt. % emulsifiers, 1 wt. % sodium chloride, 0.5 wt. % fiber, 77.5 wt. water and a Lactobacillus acidophilus culture in a 1% w / w seed batch.

9. The foreign fat spread with fish oil contains 12 wt. % foreign flour, 2 wt.

% fish oil, 3 wt. % vegetable oil, 2 wt. % of stabilizers, 1 wt. % emulsifiers, 1 wt. % sodium chloride, 0.5 wt. % fiber, 2% by weight of the mineral preparation from milk, 75.5% by weight. water and a Lactobacillus acidophilus culture in a 1% w / w seed batch.

Claims (9)

PROTECTION REQUIREMENTS 20 1. A chickpea spread or fish oil dressing comprising 5 to 20 wt. % flour, 0.1 to 5 wt. % fish oil, and the remainder to 100 wt. It consists of water, stabilizers and emulsifiers. The foreign spread or fish oil dressing according to claim 1, characterized in that it comprises from 0.01 to 25% by weight. flavoring ingredients. 25 The foreign spread or fish oil dressing according to claim 1 or 2, characterized in that it contains 0.1 to 10 wt. vegetable oil. The foreign spread or fish oil dressing according to the preceding claims, characterized in that it contains 0.0001 to 0.01% by weight. antioxidant. Foreign spread or fish oil dressing according to the preceding claims, 30, characterized in that it contains 1 to 15 wt. other vegetable flour. The foreign spread or fish oil dressing according to the preceding claims, characterized in that it contains 1 to 30 wt. soy tofu. 7. The foreign spread or fish oil dressing according to the preceding claims, characterized in that it contains dairy cultures in a vaccination dose of 0.001 to 4%. 35 wt. 8. A spread according to the preceding claims comprising 0.1 to 2 wt. fiber. 9. The foreign spread or fish oil dressing according to the preceding claims, characterized in that it contains 0.5 to 8% by weight of the composition. preparation of mineral substances from 40 milk. End of document