RU2710078C1 - Soup concentrate for dietary preventive nutrition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of food products, in particular, soup concentrates in the form of powders or briquettes for preparation of dishes in domestic conditions, which can be used as dietary preventive nutrition. Soup concentrate for dietary preventive nutrition contains hydrolyzed vegetable protein, beef extract, sodium glutamate, vegetable fat, caramel, citric acid, lovage, holy thistle extract and vitamin E with the following content of initial components, wt%: hydrolyzed vegetable protein – 20.33–35.56; beef extract – 30.05–55.21; sodium glutamate – 0.05–2.50; vegetable fat – 14.55–20.39; caramel – 2.26–5.44; citric acid – 1.63–2.78; lovage – 5.58–10.53; holy thistle extract – 0.34–0.54; vitamin E – 0.05–0.21.

EFFECT: components included in the composition of the soup concentrate have a preventive effect on the digestive system, including the liver, as well as on the cardiovascular system; soup concentrate has high organoleptic properties.

1 cl, 1 tbl

Description

The invention relates to the production of food products, in particular soup concentrates in the form of powders or briquettes for cooking at home, which can be used as preventive dietary nutrition.

Known beef broth containing salt, iodized salt (salt, potassium iodate), flavor and aroma enhancers (monosodium glutamate, 2-substituted sodium 5'-ribonucleotides), sugar, dried vegetables (carrots, onions, parsnips, green onions, paprika ), maltodextrin, dried beef meat, flavoring (beef), dried parsley, turmeric, melted beef fat, as well as a small amount of celery, processed products of eggs, milk and cereals containing gluten [http://www.rollton.ru/ product / bulon-govyazhiy-1]. The broth is easy to prepare and contains iodized salt, which is an element of a healthy diet. The disadvantage of the broth is the presence of beef fat in its composition, which, in addition to high cholesterol, is saturated with refractory lipids, and can lead to the development of atherosclerosis.

Also known is beef broth containing table salt, flavor and aroma enhancers (glutamate, inosinate, sodium guanilate), sugar, vegetable fat, maltodextrin, corn starch, flavors: "Beef broth on a bone", dyes (sugar color, paprika extract), yeast extract, concentrated apple juice, glucose, concentrated onion juice, paprika, dried boiled beef, concentrated carrot juice, lovage, garlic, white pepper. [https://online.globus.ru/products/bulon-govyazhiy-na-kostochke-knorr-8-kubikov-80-g/]. The broth is easy to prepare and contains lovage, which simultaneously improves the organoleptic and prophylactic properties of beef broth, in particular, positively affects the digestive system. The disadvantage of the broth is the presence of corn starch in its composition, which due to its calorie content is the cause of weight gain.

Closest to the claimed invention is beef soup containing 66% vermicelli (wheat flour, eggs), iodized salt, palm oil, flavor and aroma enhancers (sodium glutamate, sodium inosinate, sodium guanilate), dried vegetables (parsnips, carrots, onions) , beef fat, maltodextrin, yeast extract, vegetable protein hydrolyzate, dye (sugar color I - simple caramel), flavor identical to the natural smell of beef, dried beef meat extract, dried beef meat 0.2%, sugar, spices, parsley leaf, and eznachitelnoe amount of celery and milk. [https://online.globus.ru/products/sup-govyazhiy-podravka-s-vermishelyu-65-g/] The soup is easy to prepare and contains a vegetable protein hydrolyzate, as well as dried beef extract. Vegetable protein hydrolyzate It is a partially digested protein, representing fragments of several linked amino acids, therefore it is better absorbed by the body. The beef content in the form of an extract ensures the transition of a greater amount of nutrients from raw materials during cooking due to its better solubility compared to powder. The disadvantage of the broth is the presence of beef fat in its composition, which, in addition to high cholesterol, is saturated with refractory lipids, and can lead to the development of atherosclerosis.

The objective of the claimed invention is to expand the range of products for a healthy diet by creating soup concentrate for preventive dietary nutrition, enriched with vitamins and having high organoleptic characteristics, with the elimination of the disadvantages of products known from the prior art.

The technical result is the provision of the components that make up the soup concentrate, a preventive effect on the digestive system, including the liver.

The technical result is achieved in that the soup concentrate for preventive dietary nutrition contains hydrolyzed vegetable protein, beef extract, sodium glutamate, vegetable fat, caramel, characterized in that it additionally contains citric acid, lovage, milk thistle extract and vitamin E in the following components, wt. %:

Hydrolyzed Vegetable Protein 20.33-35.56; Beef extract 30.05-55.21; Monosodium glutamate, 0.05-2.50; Vegetable fat 14.55-20.39; Caramel 2.26-5.44; Lemon acid 1.63-2.78; Lovage 5.58-10.53; Milk thistle extract 0.34-0.54; Vitamin E 0.05-0.21.

The use of components in soup concentrate that distinguish it from the nearest analogue is due to their unique preventive properties.

Citric acid refers to organic acids and is a natural preservative. In addition, it is an antioxidant and is involved in the process of cell renewal, which slows down the aging process, has a positive effect on the condition of the skin, increasing their elasticity. Citric acid is also able to remove toxins and toxins through the pores of the skin, has a bactericidal effect.

The lovage contains an essential oil (0.1-2.7%), which includes up to 98 useful components, including D-α-terpineol, cineole, acetic, isovalerianic and benzoic acids, butylphthalide, ligustilide, lecithin (0.9 %), falkarindiol (0.06%), resins, gum, organic acids (angelic and malic), starch, sugars, terpenes - α-terpineol, carvacrol, sesquiterpenes, isovaleric acid, furocoumarins (psoralen and bergapten), tannic and mineral substances; ascorbic acid, as well as a number of trace elements. Lovage has an antispasmodic, antimicrobial, anti-inflammatory, disinfectant, diuretic and expectorant effect, as well as improves digestion and appetite, prevents flatulence, and removes excess salts well. In addition, it has antibacterial activity, stimulates appetite, relieves intestinal colic, has a carminative and diuretic effect. Milk thistle extract contains a set of substances that have a general preventive effect on the body, including: macrocells (magnesium, calcium, potassium, iron); trace elements (selenium, boron, manganese, zinc, copper, iodine,, chromium); vitamins A, E, K, F, D, as well as group B; fatty and essential oils; biogenic amines (tyramine, histamine); platelet stimulator; flavonoids; lipid complex (tocopherols, phospholipids, acylglycerols). In addition, milk thistle extract is a hepatoprotector, due to the content of silymarin in its composition, which has a membrane stabilizing, antifibrotic, antioxidant, anti-inflammatory and regenerative effect on the liver.

Vitamin E (tocopherol) is an antioxidant that protects healthy cells by neutralizing the oxidative effects of free radicals and other substances on them. In addition, it strengthens the immune system, helping the body fight off harmful bacteria and viruses. It also dilates blood vessels, prevents blood clotting and blood clots, has a positive effect on human reproductive function, skin condition and internal organs.

The technological process for the production of soup concentrate includes the following main stages:

1) preparation of soup concentrate for packaging in bags:

- preparation of raw materials: weighing and sifting of dry components of soup concentrate;

- mixing of components;

- sifting the resulting mixture.

2) packaging in bags weighing 4.5 ± 0.45 g.

3) labeling, packaging in bundles.

A dish using soup concentrate can be easily prepared at home in the following way:

- pour the contents of the bag into the cup;

- pour 200 ml of boiling water;

- mix thoroughly and wait 1 minute.

After 1 minute, the soup concentrate diluted in water is ready for use. It is recommended to use the dish within 4 hours if it was stored at a temperature of 18 ° C to 25 ° C or within 12 hours if it was stored in the refrigerator.

By the above methods, 5 compositions of soup concentrate were produced and 5 dishes were prepared, respectively. The content of the components in each composition of the soup concentrate is shown in Table 1.

In each case, a dish prepared using soup concentrate has high organoleptic characteristics, contains a complex of vitamins, microelements, macrocells and other useful substances, has a beneficial effect on the cardiovascular and digestive systems of the body and can be recommended as a preventive dietary nutrition.

The content in the soup concentrate 1.63-2.78 wt. % citric acid, 5.58-10.53 wt. % lovage, 0.34-0.54 wt. % milk thistle extract, 0.05-0.21 wt. % vitamin E allows you to implement the claimed invention, solving the problem with the achievement of the technical result.

Claims (2)

Soup concentrate for preventive dietary nutrition, containing hydrolyzed vegetable protein, beef extract, monosodium glutamate, vegetable fat, caramel, characterized in that it additionally contains citric acid, lovage, milk thistle extract and vitamin E with the following initial components, wt. %: Hydrolyzed Vegetable Protein 20.33-35.56 Beef extract 30.05-55.21 Monosodium glutamate 0.05-2.50 Vegetable fat 14.55-20.39 Caramel 2.26-5.44 Lemon acid 1.63-2.78 Lovage 5.58-10.53 Milk thistle extract 0.34-0.54 Vitamin E 0.05-0.21