RU2343797C1 - Food concentrate - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: food concentrate contains dry bouillon base powder, wheat flour and plant filler in the specified proportion. Great nettle and sorrel which are dried under the temperature of 45-60°C and ground into powder are used as the plant filler.

EFFECT: concentrate is rich in natural ecologically clean taste improving plant components.

2 cl, 1 tbl, 1 ex

Description

The invention relates to the food industry.

Known food concentrates, including powdery dry broth base, wheat flour, vegetable fillers [1]. Such concentrates contain processed products of plant materials as a filler.

The objective of the invention is to enrich the concentrate with natural environmentally friendly plant components, improve the organoleptic properties of the product.

The technical result is achieved in that in a food concentrate, including a powdered dry broth base, wheat flour, a filler of vegetable origin, dried nettle at a temperature of 45-60 ° C and milled dicotyledonous powder and sorrel in the following ratio of components are used as filler in the following ratio of components, weight .h: powdered dry broth base 8-12; wheat flour 8-12; dioica nettle and sorrel 18-22. Stinging nettle is 8 or 12 parts by weight

Table The compositions of the food concentrate are shown in the table. Components Composition, weight.h: one 2 3 four 5 6 powdery dry broth base 8 10 12 8 10 12 wheat flour 8 10 12 8 10 12 Stinging nettle 16 8 10 10 12 12 sorrel 2 10 12 8 10 6

An example of obtaining a food concentrate.

Plants freshly harvested in ecologically clean areas (leaves of the dioica nettle, wild sorrel or its cultivars, separated from the roots and stems) are washed from pollution, dried at a temperature of 45-60 ° C to a moisture content of 1-2% and ground to a powdery state.

Dose (for example, according to composition 5 of the table) the components of the food concentrate: powdered dry broth base (for example, "Universal seasoning with vegetables and spices" Seasoning bouquet ", manufactured by the industry according to TU 9199-006-42292896) in an amount of 100 kg; wheat flour (GOST R 52189-2003) 100 kg; dried and ground to a powder state nettle dioica and sorrel, respectively, 120 kg and 100 kg. The components are thoroughly mixed and packaged, for example, in plastic bags weighing 35 g, which corresponds to the preparation of one portion of the food product.

To prepare the concentrate, the contents of the package are poured into 200-250 ml of hot (90-100 ° C) water, kept for 3-5 minutes and mixed.

Nettle enriches the food concentrate with useful substances (vitamins, microelements, etc.), and the use of sorrel eliminates the specific taste of nettle, making its rough structure less tangible.

Information sources

1. Bachurskaya L.D., Gulyaev V.N. Technology of food concentrates. - M .: Food industry, 1970. - S.122-125.

Claims (2)

1. Food concentrate, including powdered dry broth base, wheat flour, vegetable filler, characterized in that the filler used is dried at a temperature of 45-60 ° C and ground to a powdery state, dioica nettle and sorrel in the following ratio of components, weight. hours:
powdery dry broth base 8-12 wheat flour 8-12 Stinging nettle and sorrel 18-22 2. The food concentrate according to claim 1, characterized in that the nettle is 8 or 12 parts by weight.