RU2710180C1 - Soup concentrate for dietary preventive nutrition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of soup concentrates for dietary preventive nutrition. Soup concentrate for dietary preventive nutrition contains celery, parsley, onions, turmeric, carrots, pepper extract, iodized salt, yeast extract, dry soya sauce extract, holy thistle and vitamin E. Components are taken in the following ratio, wt%: celery 3.56–7.56; parsley 3.56–7.56; onions 3.67–9.67; turmeric 2.33–4.33; carrots 40.00–60.00; pepper extract 0.01–0.10; iodized edible salt 15.67–31.67; yeast extract 0.40–2.40; dry soya sauce 0.22–4.22; holy thistle extract 0.12–1.00; vitamin E 0.05–1.00.

EFFECT: invention is aimed at obtaining a soup concentrate, based on which a broth with high organoleptic characteristics and preventive effect on the digestive system is obtained.

5 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-govyazhiv-1]. The broth is easy to prepare and contains iodized salt, which is an element of a healthy diet. The disadvantages of the broth include the content of taste and aroma enhancers, which negatively affect the functioning of the cardiac and digestive systems of a person, can cause allergic reactions, as well as addiction. Thus, this broth cannot be recommended as a preventive dietary nutrition.

Chicken seasoning broth with vegetables is also known, containing drinking water, salt, flavor and aroma enhancers (monosodium glutamate, 2-substituted sodium 5'-ribonucleotides), yeast extract, dried chicken meat, sugar, melted chicken fat, deodorized refined vegetable oil , potato starch, dried vegetables (carrots, onions, parsley), flavoring, thickener - guar gum, spices (turmeric, bay leaves, black pepper), acidity regulator lactic acid, antioxidant calcium ethylene diamine tetraacetate Riya, the dye riboflavin (vitamin B2), as well as a small amount of celery and egg processing products [http://www.rollton.ru/product/bulon-v-butvlke]. The broth is easy to prepare, contains natural herbs and vegetables. In addition, the presence of riboflavin (vitamin B2) in its composition is necessary for the health of the skin, nails, hair growth, and the body as a whole, including thyroid function. The disadvantages of the broth include the content of taste and aroma enhancers, which negatively affect the functioning of the human digestive system, can cause allergic reactions, as well as addiction. Thus, this broth cannot be recommended as a preventive dietary nutrition.

Known vegetable broth containing iodized salt, mushrooms, parsley, vegetables (onions, carrots, celery), sunflower oil, corn starch, hydrogenated vegetable fat, maltodextrin, plant protein extracts identical to natural and natural flavors (mushrooms, pepper), natural dye (sugar color), flavor and aroma enhancers (monosodium glutamate, sodium ingosinate) http://www.gallinablanca.ru/product/ovoschnoy/. The broth is easy to prepare, and the absence of animal products in the broth is preferable for the manufacture of diet food. The disadvantages of the broth include the content of taste and aroma enhancers, which negatively affect the functioning of the human digestive system, can cause allergic reactions, as well as addiction.

Closest to the claimed invention is a vegetable broth containing iodized salt, flavor and aroma enhancer (monosodium glutamate), corn starch, hydrogenated vegetable fat, maltodextrin, sugar, vegetables (celery, garlic, carrots, bell peppers, onions, leeks, cabbage, potatoes), yeast extract, sunflower oil, herbs and spices (turmeric, parsley, dill), identical to natural and natural flavors (vegetables, onions), natural dye (sugar color) [http://www.goodsmatrix.ru/ goods / 84103239.html]. The broth is easy to prepare, and the absence of animal products in the broth is preferable for the manufacture of diet food. In addition, the broth contains turmeric and yeast extract, which simultaneously improve its organoleptic and preventive properties. Turmeric is rich in vitamins K, B3, B2, C, B, as well as calcium, iodine, phosphorus and iron. Yeast extract improves the taste of the finished product, is a natural flavoring additive, and also contains amino acids, glutamic acid, B vitamins, and peptides; rich in biotin, folic and pantothenic acid. The disadvantages of the broth include the content of taste and aroma enhancers, which negatively affect the functioning of the human digestive system, can cause allergic reactions, as well as addiction.

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 celery, parsley, onions, turmeric, carrots, peppers, iodized salt, yeast extract, while it additionally contains dry soy sauce, milk thistle extract and vitamin E, and pepper is contained in the form extract with the following content of components, wt.%:

Celery 3.56-7.56 Parsley 3.56-7.56 Bow 3.67-9.67 Turmeric 2.33-4.33 Carrot 40.00-60.00 Pepper extract 0.01-0.10 Food salt iodated 15.67-31.67 Yeast extract 0.40-2.40 Dry soy sauce 0.22-4.22 Milk thistle extract 0.12-1.00 Vitamin E 0.05-1.00.

There is an option in which the soup concentrate contains 0.5 percent yeast extract.

There is an option in which the soup concentrate contains 0.5-1.5 percent dry soy sauce

There is an option in which the soup concentrate contains black pepper extract

There is an option in which the soup concentrate contains onions.

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

Dry soy sauce is a source of vegetable protein and fiber, which contribute to the normal functioning of the digestive tract and remove harmful substances from the body, and does not contain cholesterol. Dry soy sauce also contains vitamins C, PP. B vitamins, as well as the rare vitamin T. In addition, the antioxidants, phenols and flavones included in its composition accelerate metabolism, and isoflavones are necessary for the regulation of hormonal levels. In a most preferred embodiment of the claimed invention, the soup concentrate contains 0.5-1.5 percent dry soy sauce. The specified concentration is selected to improve the organoleptic characteristics of the soup concentrate.

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 content in the composition of the soup pepper concentrate 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. In addition, the content of pepper in the form of an extract leads to the absence of a pronounced suspension or sediment in the prepared dish, allows you to quickly give the dish taste and aroma, and also provides a lower consumption of raw materials than when using the powder. Pepper extract contains sugar, proteins, fats, essential oils, a large amount of fiber, and is also rich in vitamins A, C, P, B, potassium and manganese. In a most preferred embodiment of the claimed invention, the soup concentrate contains black pepper extract, which is a means to reduce blood fat, sugar and cholesterol. It promotes the rapid breakdown of fats, stimulates the production of digestive enzymes by the pancreas, and increases the rate of gastric motility.

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 digestive system of the body and can be recommended as a preventive dietary nutrition.

The content in the soup concentrate is 0.01-0.10 wt. % pepper extract, 0.22-4.22 wt. % dry soy sauce, 0.12-1.00 wt. % milk thistle extract and 0.05-1.00 wt. % vitamin E allows you to implement the claimed invention, solving the problem with the achievement of the technical result.

The content in the composition of the soup concentrate of 0.5 percent yeast extract can improve its organoleptic properties.

The use of 0.5-1.5 percent dry soy sauce can improve the organoleptic and preventive properties of soup concentrate.

The use of black pepper extract improves the dietary and prophylactic properties of soup concentrate.

Using onions allows you to improve the organoleptic properties of soup concentrate.

Claims (6)

1. Soup concentrate for preventive dietary nutrition, containing celery, parsley, onions, turmeric, carrots, peppers, iodized salt, yeast extract, characterized in that it additionally contains dry soy sauce, milk thistle extract and vitamin E, and pepper is contained in the form extract, with the following components, wt.%: Celery                                        3.56-7.56 Parsley                                        3.56-7.56 Bow                                                    3.67-9.67 Turmeric                                        2.33-4.33 Carrot                                    40.00-60.00 Pepper extract                             0.01-0.10 Food salt iodated 15.67-31.67 Yeast extract                             0.40-2.40 Dry soy sauce                             0.22-4.22 Milk thistle extract                 0.12-1.00 Vitamin E                                         0.05-1.00 2. Soup concentrate according to claim 1, characterized in that it contains 0.5% yeast extract. 3. Soup concentrate according to claim 1, characterized in that it contains 0.5-1.5% dry soy sauce. 4. Soup concentrate according to claim 1, characterized in that it contains black pepper extract. 5. Soup concentrate according to claim 1, characterized in that it contains onions.