RU2709747C1 - Functional product of vegetative composition, including plants of northern latitudes - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. What is presented is a functional product of vegetal composition, including plants of Northern latitudes, weight 645 g, which is a composition containing as a base of mung beans, as well as functional additives. Functional additives used are dried new tomatoes, dried carrots, dried pumpkin strips, oregano, marjoram, nutmeg and iodized salt.EFFECT: this product has increased content of protein, carbohydrates and food fibers.1 cl, 4 tbl

Description

The invention relates to the food industry, namely, functional food products for a balanced diet, intended for residents of the Northern latitudes, taking into account their high energy consumption and regular stress associated with uncomfortable climatic conditions. The target group for the use of the product is persons engaged in heavy physical labor or sports activities in the northern region, which is a hypocomfort zone. Regular use of the product will prevent the nutritional diseases associated with a deficiency of potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, selenium, iodine, vitamins A, E, B1, B2, B3, B6, C, K. The product is different high in protein, carbohydrates and dietary fiber. Large quantities contain potassium, magnesium, phosphorus, iron, zinc, copper, manganese.

A known method for the production of canned vegetables (patent application RU 2001108222, published 06/20/2003), in which the components are used in the following ratio by weight: soybean texturate in terms of dry 10; onions 19; vegetable oil 6; mash in terms of dry 45; red pepper in terms of ground 0.5; allspice in terms of ground 0.5; black pepper in terms of ground 0.5; gelatin 7; greens 2; water 166; table salt 6; monosodium glutamate 1.

The lack of composition of the components used in the known method for the production of canned vegetables is the imbalance in the content of vitamins, macro- and microelements observed in deficit among residents of the northern regions of Russia. The absence of certain components and their structured percentages do not allow the exact qualitative effect of such a product on the body to be accurately realized when it is restored after high energy consumption, people engaged in heavy physical labor or sports activities in the northern region, which is a hypocomfort zone.

шт, чеснок - 3 зубчика, кинза свежая - 1 пучок, растительное масло рафинированное - 75 мл, яблочный уксус - 2 ст.л, вода - 2 ст.л, куркума - 1 ч. л, кориандр семена - 1 ст.л, мускатный орех - 1 щепотка, перец красный острый -

ч.л, соль - 1 ч. л, сахар - 1 ст.л, перец черный молотый - 0,3 ч. л. Калорийность - 307 ккал; белки - 10 г, жиры - 17 г, углеводы - 30 г. Known spicy vegetable salad with sprouted mung bean [Spicy vegetable salad with sprouted mung bean. - Electronic resource. - URL: https://www.edimdoma.ru/retsepty/116651-ostryy-ovoschnoy-salat-s-proroschennym-mashem] consisting of: mung bean - 1 glass, carrots - 1 pc, young squash -

pcs, garlic - 3 cloves, fresh cilantro - 1 bunch, refined vegetable oil - 75 ml, apple cider vinegar - 2 tbsp, water - 2 tbsp, turmeric - 1 tsp, coriander seeds - 1 tbsp, nutmeg - 1 pinch, red hot pepper -

tsp, salt - 1 tsp, sugar - 1 tbsp, ground black pepper - 0.3 tsp. Calorie content - 307 kcal; proteins - 10 g, fats - 17 g, carbohydrates - 30 g.

The disadvantages of the famous spicy vegetable salad with sprouted mash are: the use of raw ingredients, which does not allow long-term storage of products; low calorie content for residents of the northern regions; imbalance in the content of vitamins, macro- and microelements observed in deficit among residents of the northern regions of Russia. Another disadvantage of the well-known spicy vegetable salad with sprouted mung bean is that the absence of a structured percentage and the absence of certain components do not allow to accurately realize the necessary qualitative effect of such a product on the body, when it is restored after high energy costs, people involved in heavy physical labor or sports in the northern region, which is a hypocomfort zone.

шт; тыква - 200 г; оливковое масло - 50 мл; розмарин - щепотка; тимьян - по вкусу; мед - 1 ч.л; соль - по вкусу; перец черный молотый - по вкусу. Калорийность - 927 ккал; белки - 30,4 г; жиры - 52,7 г; углеводы - 89,8 г. Время приготовления 40 мин.The closest and taken as a prototype is the famous dish “Baked pumpkin with mash porridge” (Baked pumpkin with mash porridge. - Electronic resource. - URL: https://eda.ru/recepty/osnovnye-blyuda/pechenaja-tikva- s-kashej-iz-masha-21518], which includes the following ingredients: peas, mash - 100 g; onions - 1 head; carrots - 1 piece; parsley - 10 g; mint - 10 g, lemon -

PCS; pumpkin - 200 g; olive oil - 50 ml; rosemary - a pinch; thyme - to taste; honey - 1 tsp; salt to taste; ground black pepper - to taste. Calorie content - 927 kcal; proteins - 30.4 g; fats - 52.7 g; carbohydrates - 89.8 g. Cooking time 40 min.

The disadvantages of the famous dish "Baked pumpkin with mash porridge" are: the use of raw ingredients, which does not allow long-term storage of products; low calorie content for residents of the northern regions; imbalance in the content of vitamins, macro- and microelements observed in deficit among residents of the northern regions of Russia. Another disadvantage of the famous dish “Baked pumpkin with mash porridge” is that the absence of a structured percentage and the absence of certain components do not allow to accurately carry out the necessary qualitative effect of such a product on the body, when it is restored after high energy costs, people involved in heavy physical labor or sports activities in the northern region, which is a hypocomfort zone. Despite the fact that all components are harmless and useful to humans, it is advisable to harmonize their quantitative and qualitative composition for the control effect on the body of athletes during periods of increased physical exertion.

The technical result consists in providing an increased content of vitamins, macro- and microelements, observed in deficit among residents of the northern regions of Russia, high calorie content, contributing to the restoration of the body at high energy costs and regular stress associated with uncomfortable climatic conditions.

The technical result is achieved in that in a functional product of plant composition, including plants of the Northern latitudes, characterized by a weight of 645 g, which is a composition containing mash as a base, as well as functional additives, dried ground tomatoes, dried carrots, dried carrots are used as functional additives strips of pumpkin, oregano, marjoram, nutmeg, iodized salt in the following ratio, g:

mash - 150.0;

dried ground tomatoes - 200.0;

dried carrots - 150.0;

dried strips of pumpkin - 100;

oregano - 10;

marjoram - 10;

nutmeg - 10;

iodized salt - 15.0.

The invention consists in the following. A functional product of plant composition, including plants of the Northern latitudes, is characterized by a weight of 645 g, is a mixture of components in the following ratio, g:

mash - 150.0;

dried ground tomatoes - 200.0;

dried carrots - 150.0;

dried strips of pumpkin - 100;

oregano - 10;

marjoram - 10;

nutmeg - 10;

iodized salt - 15.0.

As a basis use mash. As functional additives, dried ground tomatoes, dried carrots, dried strips of pumpkin, oregano, marjoram, nutmeg, and iodized salt are used.

A method of preparing a functional product of plant composition, including plants of the Northern latitudes is as follows.

The mixture is cooked in a pan in hot water for 45 minutes, after which the mixture should be filtered through a colander.

Table 1 shows the biochemical characteristics of the functional product of plant composition including plants of the Northern latitudes.

Table 2 shows the content of proteins, fats, carbohydrates, kilocalories in the components of the functional product of plant composition including plants of the Northern latitudes.

Table 3 shows the vitamin content in the components of the functional product of the plant composition including plants of the Northern latitudes.

Table 4 shows the content of macro- and microelements in the components of the functional product of plant composition including plants of the Northern latitudes.

When filling out the tables: the norms for macronutrients are taken from the recommended norms in the studies of Panin L.E. [Panina L.E. Standards for Macronutrients, 1983]; norms for micronutrients are taken from the work of A. Gorshkov, O. Lipatova [Gorshkova A.I., Lipatova O.V. Food hygiene. 1987]; information on the content of macro- and micronutrients was taken from their database of the Institute of Nutrition RAMS. Information on iodine norms was taken from the National Report [Iodine deficiency - a threat to the health and development of children in Russia: National Report / Dedov II, Melnichenko GA, Troshina EA, Platonova NM, Abdulkhabirova F.M ., Shatnyuk L.N., Apanasenko B.P., Kavtaradze S.R., Arbuzova M.I., Dzhatoeva F.A. - M., 2006. - 124 p.].

The functional product of the plant composition, including plants of the Northern latitudes, was created specifically for the inhabitants of the Northern latitudes taking into account the deficiency of vitamins, macro- and microelements observed in the deficit among the inhabitants of the northern regions of Russia, taking into account their high energy consumption and regular stress associated with uncomfortable climatic conditions.

The product was enriched with all of the indicated vitamins and elements in a natural way by incorporating micronutrient-rich components that are scarce for residents of the northern regions of Russia. The exception is iodine. Prevention of iodine deficiency in residents was carried out by adding salt enriched in potassium iodate to a functional product in accordance with WHO international standards and GOST 51575-2000 (40 ± 15 mg per 1 kg of salt).

Claims (9)

A functional product of plant composition, including plants of the Northern latitudes, characterized by a weight of 645 g, which is a composition containing mash as a base, as well as functional additives, dried ground tomatoes, dried carrots, dried pumpkin strips, oregano, marjoram, are used as functional additives nutmeg, iodized salt in the following ratio, g: mash - 150.0; dried ground tomatoes - 200.0; dried carrots - 150.0; dried strips of pumpkin - 100; oregano - 10; marjoram - 10; nutmeg - 10; iodized salt - 15.0.