RU2604936C1 - Legume paste - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Legume paste contains following components, wt%: legumes 50-60, vegetable oil 15-20, biomass of live bifidus and lactic acid bacilli (1:1) 3-5, garlic 3-5, water, salt, spices - balance.

EFFECT: proposed pate enables to produce a natural high-quality protein product, correcting microbiocenosis, for dietary nutrition of patients suffering from gastrointestinal diseases and dysbiosis disorders in children and adults.

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Description

The present invention relates to the food industry, in particular, to the production of pastes from a natural protein plant product.

Known bean paste, including rubbing it with fried onions, mixing with oil and salt [1].

Legume paste is also known, characterized in that it contains legumes, nuts, oil, garlic, as well as water, salt, spices in the following ratio of components, wt.%:

Legumes 50-70 Nuts 8-15 Oil 10-20 Garlic 6-12 Water, salt, spices the rest [2] (Prototype)

The objective of our study was to obtain a paste containing natural plant protein, trace elements, vitamins, biologically active substances, and human normal flora, i.e. product with high nutritional and biological value. Live active human bifidobacteria and lactobacilli normalize digestion and increase the immune status of the human body.

The proposed paste contains peas or beans, vegetable oil, garlic, salt, spices, biomass of bifidobacteria and lactobacilli.

The components are taken in the ratio, wt.%:

Legumes 50-60 Vegetable oil 15-20 Garlic 3-5 Bifidus biomass and lactobacilli (1: 1) 3-5 Water, salt, spices rest

The paste is prepared as follows: take peas (beans), cook until cooked, cool, wipe until smooth (mashed potatoes), add vegetable oil, mix with garlic gruel, salt, spices, biomass of bifidobacteria and lactobacilli and packaged in containers.

Changing the proportions of the constituent components of the formulation leads to an undesirable taste and visual effect.

The resulting paste has a plastic form-forming consistency, a delicate, piquant, slightly spicy taste, unusual for legume dishes. The claimed ingredients provide a positive balance between protein, amino acids and calorie content of food.

Pate is used in cold form.

Pate storage - in the refrigerator at t 2-10 ° C.

Example 1

The paste is prepared according to the following recipe, wt.%:

Legumes fifty Vegetable oil fifteen Garlic 3 Biomass of bifidobacteria and lactobacilli (1: 1) 3 Water, salt, spices rest

Example 2

Legumes 55 Vegetable oil eighteen Garlic four Biomass four Water, salt, spices rest

Example 3

Legumes 60 Vegetable oil twenty Garlic 5 Biomass 5 Water, salt, spices rest

In the case of beans, the recipe is preserved in a similar way to peas.

Adding to the food products of living active representatives of human normoflora - bifidobacteria and lactobacilli - allows for the correction of the microbiocenosis of the human body with the subsequent normalization of metabolic functions, the synthesis of biologically active substances, own vitamins, energy, normalization of the digestive function, and modulation of immunity.

The proposed paste will be widely used in the food industry as a source of valuable nutrients and biological substances both for healthy people and for children and adults who need dietary foods, normalize the functions of the gastrointestinal tract and increase the immune status of the body.

Please name the proposed paste “Tsar Pate” according to the approved documentation.

Information sources

1. The book "On tasty and healthy food" (Vorobyova A.I., Moscow, VO, 1991).

2. RF patent No. 2243681 C2, A23L 1/20, 2005

Claims (1)

Bean paste, characterized in that it includes the following components, wt.%:
Legumes 50-60 Vegetable oil 15-20 Bifidus biomass and lactobacilli (1: 1) 3-5 Garlic 3-5 Water, salt, spices rest