RU2274244C2 - Instant macaroni product (versions) - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of macaroni products.

SUBSTANCE: macaroni product according to first version includes vermicelli or noodles prepared from dough containing flour, water, food flavor additives, and also condiment and vegetable oil. Condiment contains aromatizer, salt, sugar or sweetener. Condiment for macaroni product according to second version contains milk-based plant, salt, sugar or sweetener mixture. Condiment for macaroni product according to third version contains dry sauce including thickener, salt, sugar or sweetener. Condiment for macaroni product according to forth version is dry sauce including dry milk-based mixture of plant, thickener, salt, sugar or sweetener. Macaroni products according to versions 2 to 4 include the same components with the exception of condiment composition for macaroni product of the first version. Aforementioned components are used in predetermined ratio.

EFFECT: reduced production costs and prices, improved quality, increased nutrient and energetic value of ready products, and wider range of macaroni products.

42 cl, 17 tbl

Description

The group of inventions relates to the food industry, in particular to the production of pasta.

One of the most common types of pasta is instant noodles, bringing it to readiness by simply pouring hot or boiling water.

The closest product to the proposed one is instant pasta containing vermicelli or noodles made from dough and a seasoning containing dry food additives, while the dough contains flour and broth or its concentrate in an amount of 13-42 kg per 100 kg of flour (see . RU 2041653).

The known composition extends to pasta from dough obtained by mixing flour and broth or broth concentrate. This composition requires processing the semi-finished product in a steam chamber, then frying the portions in oil, as a result of exposure to elevated temperatures and contacting with steam and oil, the broth and its aroma are lost. In addition, the broth is lost with the inevitable waste of semi-finished (raw, boiled and fried) pasta. The taste of the broth on which the dough is made is transferred to oil and equipment. For the production of products with a different taste, either an oil change or its regeneration is necessary, as a result of which the oil is lost. Loss of broths and oil lead to an increase in their technological costs.

The problem solved by the claimed invention is to eliminate the above disadvantages, as well as expanding the range of products.

The problem is solved in that the instant pasta, including vermicelli or noodles, made from dough containing flour and water, and seasoning containing dry food additives, additionally contains vegetable oil in the following ratio, wt.%:

Seasoning 3-30 Vegetable oil 16-25 Vermicelli or Noodles rest

the dough additionally contains food-taste additives in the following ratio of components, wt.%:

Water 1,2-5 Flour 40-90 Food flavoring additives rest

and seasoning as dry food additives contains sugar or sweetener, salt and flavoring natural or identical to natural with the taste of fruits and / or berries in the following ratio of components, wt.%:

Flavoring 1-25, Salt 3-80 Sugar or sweetener rest.

Seasoning is a soup seasoning.

In private embodiments of the invention, the problem can be solved in that the product may additionally contain up to 6% of dried fruit and / or berries, and / or candied fruit, berry or vegetable.

As food-flavoring additives, the dough may contain at least one component selected from the group including salt, sugar, binders, thickener, complex dough improvers, acidity regulators, preservatives, antioxidants, dyes.

As complex improvers, the dough may contain at least one component selected from the group comprising sodium and potassium carbonates, lactic acid and sodium phosphates in an amount of up to 0.2 wt.%, And as a binder and thickener, the dough contains up to 30 wt.% modified starch.

As flour, the dough usually contains wheat flour or wheat flour with additives up to 40 wt.% Flour from cereals and legumes or flour with additives up to 15% protein-containing components.

The seasoning may contain sugar and additionally contain dried fruits and / or berries and / or candied fruits in the following ratio of components, wt.%:

Salt 6-9 Flavoring 1-3 Dry fruits and / or berries and / or candied fruits 8-15 Sugar rest

Or seasoning may contain a sweetener and additionally contain dry fruits and / or berries and / or candied fruits in the following ratio of components, wt.%:

Salt 40-45 Flavoring 1-3 Dry fruits and / or berries and / or candied fruits 39-45 Sweetener rest

In addition, the seasoning may additionally contain vegetable cream and / or milk in an amount not exceeding 90 wt.%.

The seasoning may also additionally contain a flavoring natural or identical to natural with the taste of milk or dairy product in an amount up to 2 wt.%.

According to a second embodiment of the invention, instant pasta, including vermicelli or noodles made from dough containing flour and water, and a seasoning containing dry food additives, the product additionally contains vegetable oil in the following ratio, wt.%:

Seasoning 3-30 Vegetable oil 16-25 Vermicelli or Noodles rest

the dough additionally contains food-taste additives in the following ratio of components, wt.%:

Water 1,2-5 Flour 40-90 Food flavoring additives rest

and seasoning as dry food additives contains sugar or a sweetener, salt and mixtures based on milk of plant origin in the following ratio of components, wt.%:

Milk based mixes plant origin 40-85 Salt 3-8 Sugar or sweetener rest

Seasoning is also a soup seasoning.

In private embodiments of the present invention, the problem is solved in that, as a mixture based on milk of vegetable origin, the seasoning contains mixtures based on soy or coconut milk.

Also, the seasoning may additionally contain additives of dry dairy products of animal origin in an amount of from 2 to 10 wt.%.

Also, the seasoning may additionally contain from 2 to 7 wt.% Dry fruits and / or berries, and / or candied fruit, berry or vegetable.

At the same time, as food-flavoring additives, the dough may contain at least one component selected from the group including salt, sugar, binders, thickener, complex dough improvers, acidity regulators, preservatives, antioxidants, dyes.

In this case, as complex improvers, the dough contains at least one component selected from the group consisting of sodium and potassium carbonates, lactic acid and sodium phosphates in an amount of 0.01-0.2 wt.%, And as a binder and thickeners, the dough contains up to 30 wt.% modified starch.

As flour, the dough may contain wheat flour or wheat flour with additives up to 40 wt.% Flour from cereals and legumes or wheat flour with additives up to 15% protein-containing components.

According to a third embodiment of the invention, the problem is solved in that the instant pasta, including vermicelli or noodles made from dough containing flour and water, and a seasoning containing dry food additives, is characterized in that it additionally contains vegetable oil in the following ratio of components, wt.%:

Seasoning 18-43 Vegetable oil 16-25 Vermicelli or Noodles rest

as seasoning, it contains a dry sauce containing a thickener, sugar or sweetener and salt in the following ratio, wt.%:

Thickener 0.3-44 Salt 3-14 Sugar or sweetener rest

and the dough additionally contains food-taste additives in the following ratio of components, wt.%:

Flour 40-90 Water 1,2-5 Food flavoring additives rest

Dry sauce may additionally contain up to 14 wt.% Dry fruits and / or berries, and / or candied fruit, berry or vegetable.

As thickeners, a dry sauce may contain at least one component selected from the group consisting of modified starch and vegetable hydrocolloids.

Dry sauce may also additionally contain natural or identical flavorings with the taste of berries and / or fruits and / or dairy products, in an amount not exceeding 18 wt.%, As well as up to 6 wt.% Yeast extract or up to 16 wt.% Maltodextrin .

In addition, the dry sauce may additionally contain up to 70 wt.% Dried vegetable cream and / or milk.

As a food-flavoring additives, the dough may contain at least one component selected from the group comprising salt, sugar, binders, thickening agent, complex dough improvers, acidity regulators, preservatives, antioxidants, dyes, while the dough as complex improvers may contain at least one component selected from the group comprising sodium and potassium carbonates, lactic acid and sodium phosphates in an amount of up to 0.2 wt.%, as a binder and thickeners, the dough contains up to 30 wt.% modified starch, and as flour, the dough contains wheat flour or wheat flour with additives up to 40 wt.% flour from cereals and legumes or flour with additives up to 15% protein-containing components.

In accordance with the fourth embodiment of the invention, the problem is solved in that the instant pasta, including vermicelli or noodles made from dough containing flour and water, and a seasoning containing dry food additives, additionally contains vegetable oil in the following ratio, wt .%:

Seasoning 18-43 Vegetable oil 16-25 Vermicelli or Noodles rest

as seasoning it contains dry sauce containing dry mixtures based on milk of vegetable origin, a thickener, sugar or sweetener and salt in the following ratio, wt.%:

Milk based mixes plant origin up to 90 Thickener 2-49 Salt 1,5-8 Sugar or sweetener rest

and the dough additionally contains food-taste additives in the following ratio of components, wt.%:

Water 1,2-5 Flour 40-90 Food flavoring additives rest

In private embodiments of the present invention, the problem is solved in that, as a mixture based on milk of vegetable origin, the dry sauce contains mixtures based on soy or coconut milk, additionally contains up to 8.3 wt.% Dried fruits and / or berries and / or candied fruits fruit, berry or vegetable, and as thickeners, dry sauce contains at least one component selected from the group consisting of modified starch and vegetable hydrocolloids.

In addition, the dry sauce may additionally contain natural or identical flavors with the taste of berries and / or fruits and / or dairy products, in an amount not exceeding 6 wt.%, Up to 16 wt.% Yeast extract and up to 22 wt.% maltodextrin.

The product may also optionally contain additives of dry dairy products of animal origin in an amount of 2-10 wt.% - in the composition of dry sauce, as well as up to 6% of dried fruits and / or berries, and / or candied fruit, berry or vegetable.

The dough as a flavoring additive may contain at least one component selected from the group comprising salt, sugar, binders, thickener, complex dough improvers, acidity regulators, preservatives, antioxidants, dyes, while the dough as complex improvers may contain at least one component selected from the group comprising sodium and potassium carbonates, lactic acid and sodium phosphates in an amount of 0.01-0.2 wt.%, as a binder and thickener, the dough contains up to 30 wt.% modified about starch and as flour, the dough may contain wheat flour or wheat flour with additives up to 40 wt.% flour from cereals and legumes or wheat flour with additives up to 15% protein-containing components.

The invention consists in the following.

Unlike the known technical solution, aromatic additives are not added to the dough in accordance with the invention.

Due to this, the production losses of flavor additives are reduced both with the waste of semi-finished products, and with their losses in the form of entrainment with steam and oil. Oil loss is excluded due to saturation of it with flavoring additives contained in the dough during the frying of vermicelli in it. Oil remains equally suitable for the entire range of products, as a result of which there is an increase in the efficiency of pasta production and a decrease in their cost.

In the invention, the dough is prepared from wheat flour with the addition of a raw material enriching the product, which are used dough improvers, etc., and also, in some cases, protein. They provide a dough with a strong structure that holds protein that cannot be removed from the cake mix by working steam and oil. Thus, by reducing protein loss, the nutritional value of the product is increased.

By improving the structure of the test increases the strength and elasticity of semi-finished products. Due to the increase in strength, the production waste of raw materials is reduced. By improving the structure of the cooked semi-finished product, the consumption of oil in production for its frying is reduced, because a decrease in the oil content is also achieved in the product, this improves the quality of the finished product. By improving the structure of the dough and products decreases, respectively, the time of boiling and frying the semi-finished product.

By improving the structure of the dough and, as a result, finished products, the time to bring the products to the state of readiness is reduced, the strength of pasta in the finished dish increases, the products stick together, their safety (indigestibility) is ensured, and the appearance of the finished dish improves.

In known instant pasta, dry seasonings are added in a separate bag to a portion of pasta. Seasoning consists of products that are added to the dish with a characteristic gastronomic taste to add salinity, sweetness and spice. Our invention uses concentrated soup seasoning and dry sauce with or without dry fruits or berries or candied fruits. The composition of soup seasonings and dry sauces without fail includes flavoring additives that give the finished dish a taste and aroma corresponding to its name. At the same time, options are provided for packaging mixtures of flavoring additives, fruits, berries, candied fruits, etc. in separate bags, which increases the convenience in using soup seasonings and dry sauces, expressed in the possibility of choosing the use of one or another contents of bags or their combinations.

Thus, the consumer properties of the product are improved by expanding the options for preparing the product and the possibility of choosing options by the consumer.

In addition, in instant pasta in accordance with the invention, milk and dairy products, vegetable cream, starches, etc., which are part of a number of soup seasonings and dry sauces, increase the nutritional and energy value of the finished products.

The invention is implemented as follows.

In accordance with the claimed invention, the following ready-to-eat pasta compositions (reconstituted in water) can be prepared.

Pasta in soups:

1.1. Vermicelli (noodles) with milk or with the taste and aroma of milk, having unpainted or colored pasta and soup seasoning from dry food and taste additives with natural milk and / or with vegetable cream.

1.2. Vermicelli (noodles) with the taste and aroma of fruits and / or berries (apple, peach, strawberries, banana, raspberries, etc.), which has unpainted or colored pasta and soup seasoning from dry food and taste additives with fruit and / or berry aromas and tastes.

1.3. Vermicelli (noodles) with milk and the taste and aroma of fruits and / or berries or with the taste of milk and fruits and / or berries, having unpainted or colored pasta and soup seasoning made from dry food and taste additives with natural milk and / or with vegetable cream and fruit and / or berry flavorings.

1.4. Vermicelli (noodles) with fruits and / or berries (apple, strawberries, banana, peach, raspberries, etc.), which has unpainted or colored pasta, soup seasoning from dry food and taste additives with fruit and / or berry aromas and tastes and natural fruits and / or berries.

1.5. Vermicelli (noodles) with milk or with the taste and aroma of milk and with fruits and / or berries (apple, strawberries, banana, peach, raspberries, etc.), which has unpainted or colored pasta, soup seasoning from dry food flavoring additives with natural milk and / or with vegetable cream and fruit and / or berry flavorings and natural fruits and / or berries.

1.6. Vermicelli (noodles) with candied fruits and / or berries (and / or vegetables, saturated with fruit or berry tastes and aromas), having unpainted or colored pasta, soup seasoning from dry food and taste additives with fruit and / or berry aromas and tastes and candied fruit.

1.7. Vermicelli (noodles) with milk or with the taste of milk and candied fruits and / or vegetables saturated with fruit or berry tastes and aromas, having unpainted or colored pasta, soup seasoning from dry food and taste additives with natural milk and / or with vegetable cream and with fruit and / or berry flavorings and candied fruits.

Pasta in sauces:

2.1. Vermicelli (noodles) with the taste and aroma of milk cream (sour cream, yogurt), which has unpainted or colored pasta and dry sauce from dry food and taste additives with the taste and aroma of milk cream (sour cream, yogurt).

2.2. Vermicelli (noodles) with the taste and aroma of milk cream (sour cream, yogurt) and fruits and / or berries, having unpainted or colored pasta and a dry sauce of dry food and taste additives with the taste and aroma of milk cream (sour cream, yogurt) and fruits and / or berries.

2.3. Vermicelli (noodles) with the taste and aroma of milk cream (sour cream, yogurt) with fruits and / or berries, having unpainted or colored pasta and a dry sauce made from dry food and taste additives with the taste and aroma of milk cream (sour cream, yogurt) and fruits and / or berries and natural fruits and / or berries.

2.4. Vermicelli (noodles) with the taste and aroma of milk cream (sour cream, yogurt) and fruits and / or berries, having unpainted or colored pasta and a dry sauce of dry food and taste additives with the taste and aroma of milk cream (sour cream, yogurt) and fruits and / or berries and candied fruits and / or berries or vegetables with fruit and / or berry tastes.

In dry form, the products described are various combinations of dry products - semi-finished products, packed in a single consumer packaging.

Examples of combinations:

1. A set of a mixture of dry food-flavoring additives packed in one bag or two (or more) bags of polymer or combined materials, and a vermicelli briquette (or noodle), packed either in a bag, or in a glass, or in a tray made of polymer or combined materials.

2. A set of a mixture of dry food and taste additives, packed in one bag or two (or more) bags of polymer or combined materials, dried fruits and / or berries (or candied fruits), packed in one bag or two (or more) bags of polymer or combination materials, and a vermicelli briquette (or noodle) packed either in a bag, or in a glass, or in a tray made of polymer or combined materials.

3. A set of a mixture of dry food-flavoring additives and dry fruits and / or berries (or candied fruit), packed in one bag or two (or more) bags of polymer or combination materials, and a vermicelli (or noodle) briquette, packed or in a bag, or in a glass, or in a tray made of polymer or combination materials.

4. A set of briquettes of vermicelli (noodles) and a mixture of dry food-taste additives not packaged in bag (s), packed in glasses or trays made of polymer or combined materials.

5. A set of briquettes of vermicelli (noodles) and a mixture of dry food-flavoring additives and dried fruits and / or berries (or candied fruits) not packaged in bags, packed in glasses or trays made of polymer or combined materials.

Noodles or vermicelli are prepared as follows.

In dough-mixing units at a temperature of 20-30 ° C for 20-35 minutes knead the dough, with a final humidity of 28-29%. The solution for kneading dough is used at a temperature of 15-18 ° C. Then, the kneaded dough, with the aim of ripening, is kept in the hopper for 5-10 minutes with periodic stirring. The finished dough on a rolling mill is passed through 7-9 pairs of rolls in order to obtain a continuous formation with a thickness of 0.6-1.2 mm, continuous filaments with a width of up to 3.0 mm are formed from the formation. Vermicelli (noodles) are treated with steam for at least 1 minute in a steam chamber at temperatures up to 120 ° C, the cooked semi-finished product at the outlet of the steam chamber is dried by air flow to reduce humidity to 28-29% and a continuous thread stream is divided into portions 50-250 long mm Portions of vermicelli (noodles) are fried for 1-3 minutes at temperatures up to 180 ° C in a fat bath with vegetable oil (palm, soybean, sunflower, etc.) to a moisture content of 1.2-5%. Air flows and mechanical devices remove excess fat from the product (to a residual content of not more than 25%) and cool the briquettes. Ready briquettes are served on the packaging, dry soup seasonings or sauces are also served here.

Dry soup seasonings and sauces are prepared as follows.

The components are weighed in prescription quantities, loaded into a mixer in accordance with the sequence and rules for mixing dry components, mixed, packaged and packaged in consumer packaging.

Vermicelli (noodles) are obtained from dough made from wheat flour, food and taste additives (salt, sugar, flour and dough improvers, dyes, etc.). Additives can be added to the dough both in dry form and in the form of aqueous solutions or suspensions. The use of a particular additive in the dough depends on the quality of wheat flour.

Drying pasta is done by frying cooked semi-finished product (vermicelli or noodles) in vegetable oil (palm, soy, sunflower, etc.), to which, in order to increase the shelf life of the product, food additives - antioxidants can be added. As antioxidants, up to 0.03% can be used: butylhydroxytoluene (BHT), butyl hydroxyanisole (BHA), green tea extract, rosemary extract, etc.

Wheat flour is used both in pure form and with the addition of raw materials to it, which increase the nutritional value and improve the quality of vermicelli and noodles due to the enrichment of the product with protein:

- up to 40% of flour from cereals or legumes;

- up to 15% of protein-containing components, such as: dry wheat gluten (0.5-10%); soy protein (1-15%), egg powder (1-5%).

The test may include various functional food additives (thickeners, stabilizers, emulsifiers, colorants, preservatives, antioxidants, disintegrants, acidity regulators, water-retaining agents) - pasta quality improvers used to:

- increasing the elasticity and ensuring the strength of pasta in the finished dish;

- preventing the appearance of powdery flavor in pasta;

- reducing the transfer of solids from pasta to broth or sauce;

- preservation of the shape of pasta in soups and sauces for 15 minutes or more;

- reducing the recovery time of the product in water;

- receiving pasta of the required color.

Food additives are used in the production of the product both in the form of separate functional additives - improvers, and in the form of ready-made multifunctional complexes of food additives - complex pasta quality improvers.

In the form of a dry food additive, modified starches from potato, corn, tapioca, wheat and other plant materials in an amount up to 30% of flour can be used as a binder, thickener and stabilizer in the test.

Modified starches can also be used in the form of colloidal solutions.

As a part of aqueous solutions in the form of separate functional improvers, water-soluble disintegrants and acidity regulators (sodium and potassium carbonates, lactic acid, sodium phosphates, etc.), dyes, preservatives, and antioxidants (ascorbic, citric, and other acids) can be added to the dough.

In the composition of emulsion solutions in the form of separate functional improvers, polysaccharides (vegetable gums, pectin, carboxymethyl cellulose, modified starches) as thickeners and stabilizers up to 1.5% of flour can be added to the dough.

Complex multifunctional pasta improvers are added to the dough (from 0.01 to 2% to flour) both in dry form and in the form of solutions and suspensions. Depending on the quality of the flour, the appropriate composition and formulation of the improver is used. Mostly, complex multifunctional improvers are used, consisting of a mixture of proteins, polysaccharides, surfactants, amino acids and mineral salts. Dyes may be present in improver formulations.

For the production of pasta of the desired color (yellow, orange, pink, green, purple, blue and others), natural or synthetic food colors are added to the dough. Depending on the intensity of staining of vermicelli (noodles) and the color of the feedstock (flour and additives in flour), different dosage options are used - from 0.002 to 0.005% by weight of the finished product.

The following are used as natural food colors in the production of colored pasta: curcumin, lutein, chlorophyll, copper chlorophyll complexes, natural carotenes, carmine acid, paprika, annatto, anthocyanins, caramelized sugar beet red, carmines, vegetable coal, titanium dioxide, etc.

The following can be used as synthetic food colors in production: tartrazine, sunset, ponceau 4R, carmuazine, etc.

Dyes can be introduced into the dough both in dry form and in the form of aqueous solutions of coloring substances or solutions of these substances in vegetable oil. Dyes can be added to the dough either as an independent food additive or as a component of a multifunctional pasta improver.

Dry soup condiments are various mixtures of functional food components.

The components can be in the form of individual food-flavoring additives (salt, sugar, sweeteners, aromatic substances, flavor and aroma enhancers, etc.), in the form of complex food additives (food flavoring, or premixes, mixtures of two or more sweeteners) and in the form of finished products (milk powder and dairy products, non-dairy cream powder).

Food flavoring agents are mixtures of various aromatic substances in the form of extracts and essential oils on dry carriers (salt, sugar) or excipients (vegetable gums, starches, dextrins) and special functional food ingredients and components, such as: salt, anti-caking agents, antioxidants, preservatives , sweeteners, enhancers and flavor and flavor modifiers.

Food flavorings can be used, either natural or identical to natural.

In the production of pasta with dry seasonings, the following food flavorings (or flavorings) can be used (in dosages, depending on the composition and concentration of aromatic substances, up to 3% of the ready-to-eat product, or up to 25% of the composition of the product in consumer packaging) additives): vanilla, dairy (milk, cream, yogurt), fruit (apple, banana, orange, etc.) and berry (raspberries, strawberries, currants, blackberries, etc.).

In the composition of seasonings can be both sugar and its substitutes - sweeteners. Sweeteners with a sweetness factor of up to 450 are used. Both pure (cyclomat, saccharin, aspartame, etc.) and combined (two or more component) sweeteners can be used. Depending on the coefficient of sweetness, the percentage of sweetener in the finished product can be up to 0.2%.

Seasonings for milk-flavored products include multi-functional dry mixes based on plant-derived milk (soybean, coconut) with or without animal milk and / or processed milk.

The composition of these mixtures may include: hydrogenated vegetable fats, milk powder and / or its derivatives, glucose, maltodextrin, dextrose, potassium and calcium phosphates, polysaccharides, emulsifiers, stabilizers, dyes, natural and / or identical to natural milk flavorings and other components.

In the form of finished products, such mixtures can be used from different manufacturers under different names, for example:

- plant-based dried cream "Coffee Creamer Moka" produced by the company "Mokate" (Poland);

- Dry cream "Coffee creamer" produced by the company "Frometek" (Netherlands);

- cream for soups and sauces "YANA-CREMA" produced by "KIVIT" (Netherlands).

The content of such cream in the finished product is up to 10%, depending on their composition.

The composition of the same soup seasonings can, at the same time as non-dairy cream, include milk powder and / or dairy products.

In pasta with fruits / or berries can be used: dry fruits (apple, orange, banana, etc.) and dry berries (raspberries, strawberries, blackberries, currants, etc.) in the form of powders, granules, pieces of different shapes and sizes whole fruits (for berries) with a moisture content of up to 6%. Candied fruits and berries can also be used in such products.

Candied fruits from vegetables (zucchini, pumpkin, etc.) boiled in fruit or berry syrups and dried to a moisture content of not more than 8% can be used in products with the taste of fruits and berries. Candied fruit sprinkled with powdered sugar or sugar can be used.

Soups can have a slightly viscous emulsion structure.

To thicken soups and stabilize the emulsion, various types of hydrocolloids are used (gums, xanthan gums, carrageenans, pectins, modified starches, etc.).

Dry sauces for vermicelli and instant noodles in the sauce are, like dry soup seasonings, various mixtures of functional food flavoring ingredients.

The ingredient formulations of dry sauces can be similar to the ingredient formulations of soup seasonings.

The main difference is the increased concentration of thickeners and stabilizers, due to which, when the product is diluted in water, a thick, stable emulsion is formed, which is typical for sauces.

As such thickeners and stabilizers of emulsions and at the same time regulators of taste and structure, modified starches from vegetable raw materials (potatoes, corn, etc.) are used in an amount of 2-6% by weight of the finished sauce. For the same purposes, such vegetable hydrocolloids are used as: guar gum, locust bean gum, xanthan gum, etc., in amounts of 0.1-2% of the weight of the finished sauce.

In production formulations of dry sauces, thickeners and stabilizers can be used both as independent ingredients and as components of ready-made mixtures of two or more component combinations of different hydrocolloids (starch, gums, etc.) from different manufacturers

In accordance with the above technology, pasta was made.

The total composition of pasta, dough and seasoning formulations, covering all possible implementations of the invention, are shown in tables 1-13.

Table 1 shows the general composition of pasta with soup seasoning with sugar in consumer containers, and in table 2 - with soup seasoning with sweetener.

Table 3 shows the general composition of the product with dry sauce with sugar in a consumer container, and in table 4 - with dry sauce with a sweetener.

In table 1-4 wt.% Vermicelli is indicated together with vegetable oil.

Table 5 shows examples of the composition of finished briquettes at a moisture content of 1.2-5%, obtained from dough with food additives in the form of aqueous solutions of independent functional additives in flour.

Table 6 shows examples of the composition of finished briquettes obtained from dough with additives of dry protein-containing raw materials in flour.

Table 7 shows examples of the composition of finished briquettes obtained from dough with additives of dry protein-containing raw materials in flour, but without sugar or sweetener additives.

Table 8 shows examples of the composition of finished briquettes obtained from the dough with individual dry food additives in flour.

Table 9 shows the same examples, but without added sugar or sweetener.

Table 10 shows examples of the compositions of finished briquettes obtained from dough with additives of dry proteins (protein-containing additives) in flour.

Table 11 shows the same examples, but without added sugar or sweetener.

Table 12 shows examples of the composition of finished briquettes obtained from dough with multifunctional complex nutritional supplements.

Table 13 shows the same examples, but without added sugar or sweetener.

Table 14 shows the compositions of soup seasonings with the taste of fruits and / or berries, with the taste of milk and fruits (berries) and with the taste of milk.

Table 15 shows the compositions of soup seasonings with fruits and / or berries, candied fruit, with the taste of milk and fruits and / or berries.

Table 16 shows the compositions of possible recipes for dry sauces with milk, sour-milk and fruit flavors.

Table 17 shows the compositions of possible recipes for dry sauces with fruits and milk or sour-milk tastes.

Table 1 Name of the semi-finished product The amount of semi-finished product in the product,% for a product without milk (or vegetable cream) for a product with milk (or vegetable cream) Combinations 1 and 4 Combinations 2, 3 and 5 Combinations 1 and 4 Combinations 2, 3 and 5 Vermicelli (noodles) with a moisture content of 1.2-5% 84-88 84-90 74-78 74-80 Seasoning soup with a moisture content of 2-8% 12-16 10-15 22-26 20-25 Fruits and / or berries (or candied fruits) dry at a moisture content of 2-6% 1-2 1-4 table 2 Name of the semi-finished product The amount of semi-finished product in the product,% for a product without milk (or vegetable cream) for a product with milk (or vegetable cream) Combinations 1 and 4 Combinations 2, 3 and 5 Combinations 1 and 4 Combinations 2, 3 and 5 Vermicelli (noodles) with a moisture content of 1.2-5% 90-95 92-95 75-87 78-86 Seasoning soup with a moisture content of 2-8% 5-10 4-8 13-25 12-22 Fruits and / or berries (or candied fruits) dry at a moisture content of 2-6% 1-1.5 1-3

Table 3 Name of the semi-finished product The amount of semi-finished product in the product,% Combinations 1 and 4 Combinations 2, 3 and 5 Vermicelli (noodles) with a moisture content of 1.2-5% 57-74 58-75 Dry sauce with a moisture content of 3-9% 26-43 25-42 Fruits and / or berries (or candied fruits) dry at a moisture content of 2-6% 1-2 Table 4 Name of the semi-finished product The amount of semi-finished product in the product,% Combinations 1 and 4 Combinations 2, 3 and 5 Vermicelli (noodles) with a moisture content of 1.2-5% 65-80 66-80 Dry sauce with a moisture content of 3-9% 20-35 18-32 Fruits and / or berries (or candied fruits) dry at a moisture content of 2-6% 1-2

Note Combinations 1-5 are given in the description text.

Table 5 name of raw materials The amount of raw material in the briquette,% Composition 1 Composition 2 Composition 3 Composition 4 Composition 5 Wheat flour 62-86 62-86 62-86 62-86 62-86 Guar gum (or a mixture of vegetable gums) 0.01-0.02 0.01-0.02 0.01-0.02 0.01-0.02 0.01-0.02 Sodium carbonate (or a mixture of potassium and sodium carbonates in ratios 1: 2-1: 4) 0.01-0.03 0.01-0.03 0.01-0.03 0.01-0.03 0.01-0.03 Edible salt 1-2,6 1-2,6 1-2,6 1-2,6 1-3,0 Sugar (or equivalent sweetener) 0.15-0.35
(0,0007-0,004) 0.15-0.35
(0,0007-0,004) Dye 0.001-0.015 0.001-0.015 0.001-0.015 Vegetable oil (palm, soy, etc.) 16-25 16-25 16-25 16-25 16-25 Water 1.2-5.0 1.2-5.0 1.2-5.0 1.2-5.0 1.2-5.0

Table 6 name of raw materials The amount of raw material in the briquette,% Composition 6-1 Composition 7-1 Composition 8-1 Composition 9-1 Wheat flour 49-86 49-86 49-86 49-86 Fat-free soya flour (or other of bean or grain crops) 2-18 2-18 2-18 2-18 Guar gum (or a mixture of vegetable gums) 0.01-0.02 0.01-0.02 Sodium carbonate (or a mixture of potassium and sodium carbonates in a ratio of 1: 2 -1: 4) 0.01-0.03 0.01-0.03 0.01-0.03 0.01-0.03 Edible salt 1-2,6 1-2,6 1-2,6 1-2,6 Sugar (or equivalent sweetener) 0.15-0.35
(0,0007-0,004) 0.15-0.35 (0.0007-0.004) 0.15-0.35
(0,0007-0,004) 0.15-0.35
(0,0007-0,004) Dye 0.001-0.015 0.001-0.015 Vegetable oil (palm, soy, etc.) 15-25 15-25 15-25 15-25 Water 1.2-5.0 1.2-5.0 1.2-5.0 1.2-5.0 Table 7 name of raw materials The amount of raw material in the briquette,% Composition 5-2 Composition 7-2 Composition 8-2 Composition 9-2 Wheat flour 49-86 49-86 49-86 49-86 Fat-free soya flour (or other of bean or grain crops) 2-18 2-18 2-18 2-18 Guar gum (or a mixture of vegetable gums) 0.01-0.02 0.01-0.02 Sodium carbonate (or a mixture of potassium and sodium carbonates in a ratio of 1: 2 -1: 4) 0.01-0.03 0.01-0.03 0.01-0.03 0.01-0.03 Edible salt 1-2,6 1-2,6 1-2,6 1-2,6 Dye 0.001-0.015 0.001-0.015 Vegetable oil (palm, soy, etc.) 15-25 15-25 15-25 15-25 Water 1.2-5.0 1.2-5.0 1.2-5.0 1.2-5.0

Table 8 name of raw materials The amount of raw material in the briquette,% Composition 10-1 Composition 11-1 Composition 12-1 Composition 13-1 Wheat flour 42-84 42-84 42-84 42-84 Fat-free soya flour (or other of bean or grain crops) 2-18 2-18 Modified potato starch (corn, tapioca, wheat) 2-25 2-25 2-25 2-25 Sodium carbonate (or a mixture of potassium and sodium carbonates in ratios 1: 2-1: 4) 0.01-0.03 0.01-0.03 0.01-0.03 0.01-0.03 Edible salt 1-2,6 12.6 1-2,6 1-2,6 Sugar (or equivalent sweetener) 0.15 0.35 (0.0007-0.004) 0.15-0.35 (0.0007-0.004) 0.15-0.35 (0.0007-0.004) 0.15-0.35 (0.0007-0.004) Dye 0.001-0.015 0.001-0.015 Vegetable oil (palm, soy, etc.) 15-25 15-25 15-25 15-25 Water 1.2-5.0 1.2-5.0 1.2-5.0 1.2-5.0 Table 9 name of raw materials The amount of raw material in the briquette,% Composition 10-2 Composition 11-2 Composition 12-2 Composition 13-2 Wheat flour 42-84 42-84 42-84 42-84 Fat-free soya flour (or other of bean or grain crops) 2-18 2-18 Modified potato starch (corn, tapioca, wheat) 2-25 2-25 2-25 2-25 Sodium carbonate (or a mixture of potassium and sodium carbonates in ratios 1: 2-1: 4) 0.01-0.03 0.01-0.03 0.01-0.03 0.01-0.03 Edible salt 1-2,6 12.6 1-2,6 1-2,6 Dye 0.001-0.015 0.001-0.015 Vegetable oil (palm, soy, etc.) 15-25 15-25 15-25 15-25 Water 1.2-5.0 1.2-5.0 1.2-5.0 1.2-5.0

Table 10 name of raw materials The amount of raw material in the briquette,% Composition 14-1 Composition 15-1 Composition 16-1 Composition 17-1 Wheat flour 47-71 47-71 47-71 47-71 Dry wheat gluten (or soy protein or a mixture of soy and wheat proteins) 0.5-15 0.5-15 0.5-15 0.5-15 Modified potato starch (corn, tapioca, wheat) 2-25 2-25 Sodium carbonate (or a mixture of potassium and sodium carbonates in ratios 1: 2-1: 4) 0.01-0.03 0.01-0.03 0.01-0.03 0.01-0.03 Edible salt 1-2,6 12.6 1-2,6 1-2,6 Sugar (or equivalent sweetener) 0.15-0.35 (0.0007-0.004) 0.15-0.35 (0.0007-0.004) 0.15-0.35 (0.0007-0.004) 0.15-0.35 (0.0007-0.004) Dye 0.001-0.015 0.001-0.015 Vegetable oil (palm, soy, etc.) 15-25 15-25 15-25 15-25 Water 1.2-5.0 1.2-5.0 1.2-5.0 1.2-5.0 Table 11 name of raw materials The amount of raw material in the briquette,% Composition 14-2 Composition 15-2 Composition 16-2 Composition 17-2 Wheat flour 47-71 47-71 47-71 47-71 Dry wheat gluten (or soy protein or a mixture of soy and wheat proteins) 0.5-15 0.5-15 0.5-15 0.5-15 Modified potato starch (corn, tapioca, wheat) 2-25 2-25 Sodium carbonate (or a mixture of potassium and sodium carbonates in ratios 1: 2-1: 4) 0.01-0.03 0.01-0.03 0.01-0.03 0.01-0.03 Edible salt 1-2,6 12.6 1-2,6 1-2,6 Dye 0.001-0.015 0.001-0.015 Vegetable oil (palm, soy, etc.) 15-25 15-25 15-25 15-25 Water 1.2-5.0 1.2-5.0 1.2-5.0 1.2-5.0

Table 12 name of raw materials The amount of raw material in the briquette,% Composition 18-1 Composition 19-1 Composition 20-1 Composition 23-1 Wheat flour 62-86 62-86 62-86 62-86 Dry wheat gluten (or soy protein or a mixture of soy and wheat proteins) 0.5-15 0.5-15 Comprehensive multifunctional dough improver (flour) 0.01-0.2 0.01-0.2 0.01-0.2 0.01-0.2 Edible salt 1-2,6 12.6 1-2,6 1-2,6 Sugar (or equivalent sweetener) 0.15-0.35
(0,0007-0,004) 0.15-0.35 (0.0007 -0.004) 0.15-0.35 (0.0007-0.004) 0.15-0.35 (0.0007-0.004) Dye 0.001-0.015 0.001-0.015 Vegetable oil (palm, soy, etc.) 16-25 16-25 16-25 16-25 Water 1.2-5.0 1.2-5.0 1.2-5.0 1.2-5.0 Table 13 name of raw materials The amount of raw material in the briquette,% Composition 18-2 Composition 19-2 Composition 20-2 Composition 21-2 Wheat flour 62-86 62-86 62-86 62-86 Dry wheat gluten (or soy protein or a mixture of soy and wheat proteins) 0.5-15 0.5-15 Comprehensive multifunctional dough improver (flour) 0.01-0.2 0.01-0.2 0.01-0.2 0.01-0.2 Edible salt 1-2,6 12.6 1-2,6 1-2,6 Dye 0.001-0.015 0.001-0.015 Vegetable oil (palm, soy, etc.) 16-25 16-25 16-25 16-25 Water 1.2-5.0 1.2-5.0 1.2-5.0 1.2-5.0

Table 14 name of raw materials The amount of raw materials in% for the product With the taste of fruits (berries) With the taste of milk and fruits (berries) Milk flavored one 2 3 four one 2 3 four 5 6 one 2 Salt 7-9 6-8 60-80 40-45 3-5 3-5 5-6 3-8 7-8 3-8 6-8 3-8 Sugar 80-90 70-80 40-50 40-45 40-50 60-80 Sweetener (or a mixture of sweeteners) 7-9 5-8 0.7-0.9 1-2.5 0.7-0.9 0.6-1.0 Flavor natural or identical to natural with strawberry flavor (apple, peach, raspberry, blackberry, banana, or fruit and / or berries) 1-3 2-3 1.0-2.5 1.0-1.5 1-2 1-3 3-6 1.5-3 5-10 1.5-3 Non-dairy creamer (or milk powder) 45-55 45-55 40-50 80-90 85-95 80-90 40-50 70-85 Natural or identical flavoring cream flavor cream (milk, sour cream) 1-2 1.5-4 1-2.5 0.5-2.0 Dried candied fruit flavors of fruits and / or berries 10-15 39-40 2-3 6-7

Table 15 Name The amount of raw materials in% for the product raw materials With fruits and / or berries Flavored with milk and fruits and / or berries one 2 one 2 3 four Salt 6-9 40-45 3-4.5 6-8 6-8 3-4.5 Sugar 75-85 40-45 40-45 Sweetener (or a mixture of sweeteners) 4-6 0.7-0.9 0.7-0.9 Flavor natural or identical to natural with strawberry flavor (apple, peach, raspberry, blackberry, banana, or fruit and / or berries) 1-3 1-3 1-3 1,5-3 1-3 1-3 Non-dairy creamer (or milk powder) 45-55 80-90 75-85 45-55 Natural or identical flavoring cream flavor cream (milk, sour cream) 1-2 1-2 Dry fruits (and / or berries, or candied fruit or berry) 8-15 39-45 4-6 6-7 6-7 3-5

Table 16 name of raw materials The amount of raw materials in% for the product: With milk or sour milk flavors With milk or sour-milk and fruit flavors one 2 one 2 3 four Modified starch 30-40 4,5-15 8.6-16 28-32 35-44 Yeast extract 3-4 1.4-1.8 5-6 Maltodextrin 9-16 Xanthan 0.1-0.5 2.4-6.5 Guar gum 5-10 0.3-1.6 Salt 2-8 1,5-3,5 9-14 3,5-7 3-5 5-6 Sugar (or equivalent sweetener) 10-20 (0.4-0.6) 18-25 (0.2-0.8) 5-8 (0.05-1.5) 12-15 (0.1-1.0) 7.5-10.5 (0.12-0.7) 8.4-18 (0.08-2.0) Flavor natural or identical to natural with strawberry flavor (apple, peach, raspberry, blackberry, banana, or fruit and / or berries) 4,5-8,0 5.8-10.5 6-12 1.0-3.5 Vegetable and / or skimmed milk powder 20-45 40-50 65-70 35-47 30-40 10-15 Natural or identical flavoring cream flavor (milk, sour cream, yogurt) 0.05-3.5 0.06-4 1,5-3,5 5.5-18 8-14 Monosodium glutamate 2.5 -17 1,5-15 Ribotides 0.2-0.8 0.4-1.5 Dried candied fruit flavors of fruits or berries 2-10 5-14

Table 17 name of raw materials The amount of raw materials in% for the product: one 2 3 Modified starch 28-36 40-49 20-44 Yeast extract 8-16 Maltodextrin 12-22 Xanthan 1.2-4.5 Guar gum 2-4 Salt 3.6-6.7 3-5 6-8 Sugar (or equivalent sweetener) 14.5-18.2 11-15 10-16 Flavor natural or identical to natural with strawberry flavor (apple, peach, raspberry, blackberry, banana, or fruit and / or berries) 2.5-6 4-6 0.5-1.5 Vegetable and / or skimmed milk powder 10-15 20-35 24-32 Natural or identical flavoring cream flavor (milk, sour cream, yogurt) 1.5-5.5 0.3-1.5 Monosodium glutamate 3.4-5.1 Ribotides 0.3-0.5 Dry fruits or berries, or candied fruit or berry 1-1.5 4.5-8.3 2.6-3.8

Claims (42)

1. Instant pasta, including vermicelli or noodles made from dough containing flour and water, and a seasoning containing dry food additives, characterized in that the pasta additionally contains vegetable oil in the following ratio, wt.%: Seasoning 3-30 Vegetable oil 16-25 Vermicelli or Noodles Rest the dough additionally contains food-taste additives in the following ratio of components, wt.%: Water 1,2-5 Flour 40-90 Food flavoring additives Rest and seasoning as dry food additives contains sugar or sweetener, salt and flavoring natural or identical to natural with the taste of fruits and / or berries in the following ratio of components, wt.%: Flavoring 1-25 Salt 3-80 Sugar or sweetener Rest 2. The product according to claim 1, characterized in that the product additionally contains up to 6% of dried fruit and / or berries and / or candied fruit, berry or vegetable. 3. The product according to claim 1, characterized in that as a food-flavoring additive, the dough contains at least one component selected from the group comprising salt, sugar, binders, thickener, a comprehensive dough improver, acidity regulator, preservative, antioxidant, dye. 4. The product according to claim 3, characterized in that as a complex improver, the dough contains at least one component selected from the group comprising sodium and potassium carbonates, lactic acid and sodium phosphates in an amount of up to 0.2 wt.% . 5. The product according to claim 3, characterized in that, as a binder and thickener, the dough contains up to 30 wt.% Modified starch. 6. The product according to claim 1, characterized in that the flour dough contains wheat flour, or wheat flour with additives up to 40 wt.% Flour from cereals and legumes, or flour with additives up to 15% protein-containing components. 7. The product according to claim 1, characterized in that the seasoning contains sugar and additionally contains dried fruits and / or berries and / or candied fruits in the following ratio of components, wt.%: Salt 6-9 Flavoring 1-3 Dry fruits and / or berries and / or candied fruits 8-15 Sugar Rest 8. The product according to claim 1, characterized in that the seasoning contains a sweetener and additionally contains dried fruits and / or berries and / or candied fruits in the following ratio of components, wt.%: Salt 40-45 Flavoring 1-3 Dry fruits and / or berries and / or candied fruits 39-45 Sweetener Rest 9. The product according to claim 1, characterized in that the seasoning additionally contains vegetable cream and / or milk in an amount not exceeding 90 wt.%. 10. The product according to claim 9, characterized in that the seasoning additionally contains a flavoring natural or identical to natural with the taste of milk or milk product in an amount up to 2 wt.%. 11. Instant pasta, including vermicelli or noodles, made from dough containing flour and water, and a seasoning containing dry food additives, characterized in that the pasta additionally contains vegetable oil in the following ratio, wt.%: Seasoning 3-30 Vegetable oil 16-25 Vermicelli or Noodles Rest the dough additionally contains food-taste additives in the following ratio of components, wt.%: Water 1,2-5 Flour 40-90 Food flavoring additives Rest and seasoning as dry food additives contains sugar or a sweetener, salt and a mixture based on milk of vegetable origin in the following ratio of components, wt.%: A mixture based on herbal milk 40-95 Salt 3-8 Sugar or sweetener Rest 12. The product according to claim 11, characterized in that the seasoning as a mixture based on milk of vegetable origin contains a mixture based on soy or coconut milk. 13. The product according to claim 11, characterized in that the seasoning further comprises an additive of dry dairy products of animal origin in an amount of from 2 to 10 wt.%. 14. The product according to claim 11, characterized in that the seasoning additionally contains from 2 to 7 wt.% Dried fruits and / or berries and / or candied fruit, berry or vegetable. 15. The product according to claim 11, characterized in that as a food-flavoring additive, the dough contains at least one component selected from the group comprising salt, sugar, binders, thickener, complex dough improver, acidity regulator, preservative, antioxidant, dye. 16. The product according to p. 15, characterized in that as a complex improver, the dough contains at least one component selected from the group comprising sodium and potassium carbonates, lactic acid and sodium phosphates in an amount of 0.01-0.2 wt.%. 17. The product according to clause 15, wherein the dough contains up to 30 wt.% Modified starch as a binder and thickeners. 18. The product according to claim 11, characterized in that the dough contains wheat flour, or wheat flour with additives up to 40 wt.% Flour from cereals and legumes, or wheat flour with additives up to 15% protein-containing components as flour. 19. Instant pasta, including vermicelli or noodles, made from dough containing flour and water, and a seasoning containing dry food additives, characterized in that the pasta additionally contains vegetable oil in the following ratio, wt.%: Seasoning 18-43 Vegetable oil 16-25 Vermicelli or Noodles Rest as seasoning it contains a dry sauce containing a thickener, sugar or sweetener and salt in the following ratio, wt.%: Thickener 0.3-44 Salt 3-14 Sugar or sweetener Rest and the dough additionally contains food-taste additives in the following ratio of components, wt.%: Flour 40-90 Water 1,2-5 Food flavoring additives Rest 20. The product according to claim 19, characterized in that the dry sauce additionally contains up to 14 wt.% Dry fruits and / or berries and / or candied fruit, berry or vegetable. 21. The product according to claim 19, characterized in that as a thickener, the dry sauce contains at least one component selected from the group consisting of modified starch and vegetable hydrocolloids. 22. The product according to claim 19, characterized in that the dry sauce additionally contains flavorings natural or identical to natural with the taste of berries, and / or fruits, and / or dairy products in an amount not exceeding 18 wt.%. 23. The product according to claim 19, characterized in that the dry sauce additionally contains up to 6 wt.% Yeast extract. 24. The product according to claim 19, characterized in that the dry sauce additionally contains up to 16 wt.% Maltodextrin. 25. The product according to claim 19, characterized in that the dry sauce additionally contains up to 70 wt.% Dried vegetable cream and / or milk. 26. The product according to claim 19, characterized in that, as a food-taste additive, the dough contains at least one component selected from the group comprising salt, sugar, binders, thickener, complex dough improver, acidity regulator, preservative, antioxidant, dye. 27. The product according to p. 26, characterized in that as a complex improver, the dough contains at least one component selected from the group comprising sodium and potassium carbonates, lactic acid and sodium phosphates in an amount of up to 0.2 wt.% . 28. The product according to p. 26, characterized in that as a binder and thickeners, the dough contains up to 30 wt.% Modified starch. 29. The product according to claim 19, characterized in that the dough contains wheat flour, or wheat flour with additives up to 40 wt.% Flour from cereals and legumes or flour with additives up to 15% protein-containing components as flour. 30. Instant pasta, including vermicelli or noodles made from dough containing flour and water, and a seasoning containing dry food additives, characterized in that the pasta additionally contains vegetable oil in the following ratio, wt.%: Seasoning 18-43 Vegetable oil 16-25 Vermicelli or Noodles Rest as seasoning it contains dry sauce containing dry mixtures based on milk of vegetable origin, a thickener, sugar or sweetener and salt in the following ratio, wt.%: Mixtures based on herbal milk up to 90 Thickener 2-49 Salt 1,5-8 Sugar or sweetener Rest and the dough additionally contains food-taste additives in the following ratio of components, wt.%: Water 1,2-5 Flour 40-90 Food flavoring additives Rest 31. The product according to item 30, wherein the dry sauce contains a mixture based on soy or coconut milk. 32. The product according to p. 30, characterized in that the dry sauce additionally contains up to 8.3 wt.% Dry fruits and / or berries and / or candied fruit, berry or vegetable. 33. The product according to p. 30, characterized in that as a thickener, the dry sauce contains at least one component selected from the group consisting of modified starch and vegetable hydrocolloids. 34. The product according to p. 30, characterized in that the dry sauce additionally contains a flavoring natural or identical to natural with the taste of berries, and / or fruits, and / or dairy products in an amount not exceeding 6 wt.%. 35. The product according to p. 30, characterized in that the dry sauce additionally contains up to 16 wt.% Yeast extract. 36. The product according to p. 30, characterized in that the dry sauce additionally contains up to 22 wt.% Maltodextrin. 37. The product according to item 30, wherein the dry sauce further comprises an additive of dry dairy products of animal origin in an amount of 2-10 wt.%. 38. The product according to p. 30, characterized in that it additionally contains up to 6% of dried fruit and / or berries and / or candied fruit, berry or vegetable. 39. The product according to p. 30, characterized in that as a food-flavoring additives, the dough contains at least one component selected from the group comprising salt, sugar, binders, thickener, complex dough improver, acidity regulator, preservative, antioxidant, dye. 40. The product according to § 39, characterized in that, as a comprehensive improver, the dough contains at least one component selected from the group comprising sodium and potassium carbonates, lactic acid and sodium phosphates in an amount of 0.01-0.2 wt. .%. 41. The product according to § 39, characterized in that as a binder and thickener, the dough contains up to 30 wt.% Modified starch. 42. The product according to p. 30, characterized in that the flour dough contains wheat flour, or wheat flour with additives up to 40 wt.% Flour from cereals and legumes or wheat flour with additives up to 15% protein-containing components.