RU2709764C1 - Functional product of vegetal composition, including plants growing in northern latitudes - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: what is presented is a functional product of vegetal composition, including plants growing in northern latitudes and characterized by weight of 645 g, which is a composition containing buckwheat groats as base, as well as functional additives. Functional additives used are chickpeas, dried new tomatoes, dried carrots, estragon, dried basil, dried parsley, and iodized salt.EFFECT: obtained product has high 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.

Buckwheat porridge with vegetables is known [Buckwheat porridge with vegetables. - Electronic resource. - URL: https://www.iamcook.ru/showrecipe/2710] consisting of: buckwheat groats - 1 tbsp., Water - 2 tbsp., Carrots - 1 pc., Onions - 1 pc., Sweet pepper - 1 pcs., tomato - 1 pc., beets - 1 pc., vegetable oil - 2 tablespoons, pepper - to taste, salt - to taste, greens - to taste. Calories 110 kcal per 100 g of product.

The disadvantages of the known buckwheat porridge with vegetables are: the use of ingredients in their raw form, 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 known buckwheat porridge with vegetables 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 consumption, people engaged in heavy physical labor or sports in northern region, which is a hypocomfort zone.

A well-known salad with chickpeas and tomatoes [Salad with chickpeas and tomatoes. - Electronic resource. - URL: https://www.iamcook.ru/showrecipe/1614] in the composition of boiled peas - 300 g; tomato - 2 pcs.; onion - 1 pc.; green garlic (or clove) - 1 pc.; vegetable oil - 1-2 tbsp .; hot red pepper; coriander; paprika; salt. Calorie 210 kcal per 100 g of product.

The disadvantages of the well-known salad with chickpeas and tomatoes are: the use of ingredients in raw form, 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 salad with chickpeas and tomatoes is that the absence of a structured percentage and the absence of certain components do not allow the exact qualitative effect of such a product on the body to be achieved when it is restored after high energy consumption, people involved in heavy physical labor or sports in the northern region, which is a hypocomfort zone.

Famous salad of green buckwheat with chickpeas and vegetables [Salad of green buckwheat with chickpeas and vegetables. - Electronic resource. - URL: https://www.bravolli.ru/retsept/salat_iz_zelenoy_grechi_s_nutom_i_ovoshchami/] in the composition of 1.5 tbsp of Bravolli green buckwheat; 1 tbsp; 200 g of cherry tomatoes; 1 eggplant; a bunch of basil; a pinch of paprika; a pinch of oregano; 3 tbsp vegetable oil; salt to taste; 1 tbsp wine vinegar; 4 tbsp olive oil; salt; freshly ground black pepper - to taste.

Calorie content of the dish (1 serving): 380 kcal, proteins - 12.6 g, fats - 15.1 g, carbohydrates - 48.2 g. Cooking time 1.5 hours.

The disadvantages of the famous salad of green buckwheat with chickpeas and vegetables 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 salad of green buckwheat with chickpeas and vegetables 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 engaged in heavy physical labor or sports activities in the northern region, which is a hypocomfort zone.

There is known pilaf from buckwheat with chickpeas as part of the following ingredients [Pilaf from buckwheat with chickpeas: a main dish recipe. -Electronic resource .- URL: https://7days.ru/lifestyle/food/plov-iz-grechnevoy-krupy-s-nutom-retsept-osnovnogo-blyuda.htm#]: 2 cups of buckwheat or amaranth seeds; 4 glasses of water (or 5 glasses when using amaranth seeds); 3 tbsp sunflower oil; 1 tbsp grated ginger; 2 tsp whole grains of caraway seeds; 1 tbsp curry; 1 cup chopped fodder cabbage; 1 cup chopped leaf mustard; 2 tbsp finely chopped yellow pepper; 3 tbsp vegetable broth (or water); 1 cup boiled chickpeas; 3 tbsp raisins; 2 tbsp finely chopped parsley; 2 tbsp finely chopped cilantro; salt to taste; freshly ground black pepper; 6 whole lettuce leaves.

The disadvantages of the famous pilaf from buckwheat with chickpeas are: the use of raw ingredients, which does not allow long-term storage of products; imbalance in the content of vitamins, macro- and microelements observed in deficit among residents of the northern regions of Russia. Another disadvantage of this dish 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 engaged in heavy physical labor or sports activities in the northern region, which is a hypocomfort zone.

Buckwheat porridge with onions and carrots is known [Buckwheat porridge with onions and carrots. - Electronic resource. - URL: http://www.calorizator.ru/recipe/11178] consisting of: buckwheat - 1 tbsp., Carrots - 2 pcs., Onions - 2 pcs., Sunflower oil - 5 tbsp. l., water -3 tbsp., salt - 3 g per 100 g of the finished product: calorie content 121.4 kcal., proteins 2.2 g, fats 7.8 g, carbohydrates 11.4 g

The disadvantages of the known buckwheat porridge with onions and carrots are: the use of ingredients in raw form, which does not allow long-term storage of products; insufficient protein and 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 known buckwheat porridge with onions and carrots 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 in the northern region, which is a hypocomfort zone.

The closest and taken as a prototype is the known composition of the dry nutrient mixture on a grain basis [Patent for invention RU No. 2272507 "Method for producing a dry nutrient mixture on a grain basis (options)". IPC A23L 1/10. Publication date 03/27/2006], which includes buckwheat kernels, quick-cooking (83 - 85 wt.%), Fried onions (4-6 wt.%), Dried onions (6 wt.%), Vegeta seasoning (as a grain base) 2 wt.%), Dried garlic (1 wt.%), Dried carrots (1 wt.%), Dried dill (0.5 wt.%), Ground coriander (0.5 wt.%).

A disadvantage of the known composition of the grain-based dry nutritional mixture 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. 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 growing in the Northern latitudes, characterized by a weight of 645 g, which is a composition containing buckwheat as a basis, as well as functional additives, characterized in that functional additives are used chickpeas, dried ground tomatoes, dried carrots, tarragon, dried basil, dried parsley, iodized salt in the following ratio, g:

buckwheat - 150.0;

chickpeas - 150.0;

dried ground tomatoes - 200.0;

dried carrots - 100.0;

tarragon - 10.0;

Dried basil - 10.0;

Dried parsley - 10.0;

Iodized salt - 15.0.

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

buckwheat - 150.0;

chickpeas - 150.0;

dried ground tomatoes - 200.0;

dried carrots - 100.0;

tarragon - 10.0;

Dried basil - 10.0;

Dried parsley - 10.0;

Iodized salt - 15.0.

Buckwheat is used as a base. Functional additives are chickpeas, dried ground tomatoes, dried carrots, tarragon, dried basil, dried parsley, and iodized salt.

A method of preparing a functional product of plant composition, including plants growing in 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 growing in 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 growing in the Northern latitudes.

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

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

When filling out the tables: the norms for macronutrients are taken from the recommended norms in the studies of Panina L. Ye. [Panina L. Ye. Norms for macronutrients, 1983]; norms for micronutrients are taken from the work of A. Gorshkov, O. V. Lipatova [A. Gorshkova, O. V. Lipatova 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.].

A functional product of plant composition, including plants growing in the Northern latitudes, was created specifically for residents 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 growing in the northern latitudes, characterized by a weight of 645 g, which is a composition containing buckwheat as a basis, as well as functional additives, chickpeas, dried ground tomatoes, dried carrots, tarragon, are used as functional additives dried basil, dried parsley, iodized salt in the following ratio, g: buckwheat - 150.0; chickpeas - 150.0; dried ground tomatoes - 200.0; dried carrots - 100.0; tarragon - 10.0; dried basil - 10.0; dried parsley - 10.0; iodized salt - 15.0.