RU2483590C2 - Energy food composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used as a general tonic, recreation, nutritional additive for immune and antioxidant system activisation. The energy food composition is represented by a dough base. The dough base consists of 10-15% of bryndza, 30-35% of soaked apricots, 15-20% of talkan, 10-15% of linseed floor and water - balance. The food composition is used for preparation of culinary goods in the form of cookies subjected to drying at a temperature of 40-45°C during 4-8 hours.

EFFECT: invention usage will allow to produce an energy food composition with high recreational indices and nutritive value.

2 cl, 1 dwg

Description

The invention relates to the food industry and can be used as a tonic, wellness, nutritional supplement to enhance the immune and antioxidant system.

There are many known culinary products, for example:

- The culinary product, made in the form of a cup with a flat bottom, inside which the finished dish is located, as the finished dish it contains a solid filling component and a fixing mass, which is a mixture of ingredients, including a liquid ingredient and a gelling additive, while the resulting product weighing 200- 250 g was subjected to rapid cooling to a temperature of 4 ° C, and the ratio between the components of the product is, wt.%: Heat-treated test base 10-30, solid components of the filling 40-60, fixing weight 20-50 (p tilt Russia on useful model RU 99281, IPC A21D13 / 08 (2006.01), 2010);

- Sprouted grain dough, in which the dough mass consists of crushed, sprouted grain with a sprout length of up to 1 mm, and water is present in the form of saline in the following ratio of components, wt.%: Salt 0.20-0.25, water 1 , 05-1,10, crushed sprouted grain the rest. EFFECT: obtaining bread, which is most suitable for dietary nutrition, from inexpensive, affordable, easy-to-prepare components, allowing to obtain inexpensive bread that has retained in its composition valuable microelements and vitamins necessary for the body contained in the husks of the outer shell and germinated grain germ (application of the Russian Federation for invention No. 94023964, IPC ⁶ A21D 13/02, 1996);

- The healing food product Auxomin, consisting of sprouted grains of ecologically pure wheat or rye, is sprouted and dried by a special technology, the grain is crushed to a fraction of no more than 1.5-2.0 mm in size, while the product acquires a property for a long time ( up to three years) to preserve all the healing and nutritional qualities inherent in grain, and before use, one part of the product is soaked in triple amount of warm milk or boiled water at a temperature not exceeding 35 ° C in glass or enameled dishes and after 20-30 minutes th swelling the product is ready for consumption (RF application for invention RU 94030124, IPC ⁶ A23L 1/29, 1996).

All of these products are suitable for dietary and healing nutrition.

The objective of the invention is the creation of an energy product composition with higher health indicators and nutritional value.

The energy product composition is a culinary product made from dough, consisting of 10-15% feta cheese, 30-35% soaked apricots, 15-20% talcans, 10-15% linseed flour and the rest is water.

The use of feta cheese, soaked apricots, talcan and flax flour in the proposed composition can improve its health indicators and nutritional value.

Apricots contain from 4.7 to 27% sugars, a small amount of dextrin, insulin and starch. Fiber content - 0.8%, organic acids - 1.3%. The fruits also have citric, malic, tartaric and salicylic acids, vitamins P, B1 and PP, but most of all carotene (provitamin A). The amount of carotene contained in apricots is not found in any of the fruits grown in our country. Carotene is especially needed for a young growing body.

Apricot fruits are rich in potassium salts, so apricots are recommended for people with a disease of the cardiovascular system and kidneys. There are also minerals magnesium, phosphorus. Trace elements are represented by iron salts and iodine compounds. Of the other substances in apricots, pectin is present, which has the ability to remove toxic metabolic products and cholesterol from the body. There are tannins in apricots.

Talcans (sprouted grains) contain vitamins E and B, and are also rich in iron, calcium, phosphorus and magnesium; in addition, they stabilize the metabolism, improve bowel function, increase the body's immunity and immunity to colds and infections, prevent hair loss, and rejuvenate the whole body system. They are able to dissolve gluten in the intestines and protect against cancer, dissolve all kinds of swelling, polyps, fibromas, saturate the body with oxygen. Eating seedlings helps to increase hemoglobin, helps to lower blood pressure, normalizes heart activity, relieves excess weight, increases visual acuity, strengthens teeth, hair, etc. Rye sprouts are rich in plant hormones, oils. The use of rye sprouts helps to counteract depression, helps to increase vitality, improves mood, and has a general strengthening effect that regulates metabolic processes.

Flaxseed flour is rich in dietary fiber (up to 30%), polyunsaturated fatty acids (Omega-3, Omega-6), vegetable proteins (up to 50%), vitamins B1, B2, B6, folic acid, antioxidants, as well as trace elements necessary for health (potassium, calcium, magnesium, zinc, etc.). Flaxseed flour, when introduced into the diet, first of all, normalizes the gastrointestinal tract. This property is associated with a high content of valuable dietary fiber in flax flour that stimulates intestinal motility. Thanks to the sticky substances (flax mucus) that make up the flour from flax seeds, it can also act as a mild laxative. In addition, flaxseed, from which flour is made, is rich in antioxidants that improve the intestinal microflora. Due to the content of the valuable polyunsaturated fatty acid Omega-3 and due to the increased potassium content, flaxseed flour, as a nutrition component, can impede the development of a number of serious diseases of the cardiovascular system. Phytoestrogens contained in flaxseed flour have a beneficial effect on the human body as a whole, especially on the woman’s body during all periods of her life. The lignans contained in flax seeds, from which flaxseed is obtained, can inhibit the growth and spread of cancer cells in the initial and middle stages of cancer. In this regard, the Institute of Oncological Research recommends to use at least 80-100 grams of flax flour per day as a component of various dishes for prophylactic purposes (such a dose will satisfy the body's need for useful plant fiber). This can be bread and pastries with the addition of flax flour, various cereals, the addition of flour from which flaxseed will make their texture more tender, the taste is unique, while significantly increasing their biological value. Due to its low carbohydrate content, flaxseed flour, when introduced into the diet, avoids obesity and helps to normalize weight. Flax seed flour is also very useful for type 1 and type 2 diabetes patients. It not only helps lower blood sugar, but also improves metabolic processes in the body.

The product is manufactured as follows: add the remaining components to the apricots soaked in boiling water and machine them (grind) until a homogeneous mass is obtained. A homogeneous mass is rolled out and cookies of arbitrary shape, for example, shown in the figure, are cut out of this blank.

Cookies are dried in an oven at a temperature of 40-45 degrees for 4-8 hours.

When consuming cookies with such a composition, hunger recedes and a feeling of satiety, an increase in energy and vigor appear. Regular consumption of cookies significantly improves performance and endurance, allows you to quickly recover after a busy day and stress, and improves your mood.

Thus, the task is completed, the technical result is achieved.

Cookies can be made from known products using existing equipment.

Claims (2)

1. Energy product composition, consisting of a test base, characterized in that it contains 10-15% feta cheese, 30-35% soaked apricots, 15-20% talcan, 10-15% linseed flour and the rest of the water from which the culinary is made product in the form of cookies, which is dried at a temperature of 40-45 °. 2. Energy product composition according to claim 1, characterized in that it is dried for 4-8 hours