RU2776453C1 - Amaranth food product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to products based on vegetable protein, replacing meat. Amaranth food product is a molded semi-finished product consisting of flour obtained from the stems, leaves, inflorescences of the amaranth plant, mixed with water.

EFFECT: invention makes it possible to obtain a new nutritious product from plant components with a high protein content.

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Description

The invention relates to the food industry, in particular to products based on vegetable protein, replacing meat.

Today, soy products are used as the main meat substitute.

Soy texturate is known, which is a protein product that replaces meat, which is produced by extrusion cooking from defatted soy flour, made in the form of pieces, belonging to the category of instant products, semi-finished products.

(https://www.ozon.ru/context/detail/id/152438354/?gclsrc=aw.ds&utm_source=google&utm_medium=cpc&utm_campaign=RF_Product_Shopping_all_maxclicks&gclid=EAIaIQobChMI0MCSgpXA7AIVl94YCh03BQg2EAQYBCABEgLMtfD_BwE)

The author's task is to create a product from plant components, with a higher protein content and nutritional properties.

The problem is solved due to the essence of the claimed food product, which is a molded semi-finished product, consisting of flour obtained from the stems, leaves, inflorescences of the amaranth plant, mixed with water.

Amaranth is a plant culture that is distinguished by the richness and balance of protein, a high content of vitamins, mineral salts. The uniqueness of amaranth is in the unusually high nutritional value and edibility of all its parts without exception: stems, leaves, seeds, inflorescences. Studies conducted in recent decades have revealed a lot of possibilities for using amaranth for the treatment and prevention of various diseases. Amaranth in terms of protein content of 13-19% has the greatest coincidence with the theoretically calculated ideal protein, and in terms of the balance of amino acid composition (essential and essential amino acids) it is equal to the protein of human milk. For comparison, the rating coefficient for the ideal protein: amaranth - 75, cow's milk - 72, soybeans - 68, barley - 62, wheat - 60, corn - 44, peanuts - 32. Moreover, 100 g of amaranth protein contains 6.2 g of lysine - an essential amino acid, which is not found in such quantities in other plants. With a lack of lysine, food and protein are simply not absorbed (http://agro-party.ru/news/47-shirica-vsemu-golova.html).

Stems, leaves, inflorescences of amaranth are a source of starch, vitamins, pectin, carotene, protein, microelements, mineral salts, sugar. Amaranth flour from a grown plant is a source of essential minerals and vitamins: calcium, magnesium, sodium, phosphorus and iron (https://www.pudov.ru/amarantovaya-muka-polza-i-vred).

In terms of protein content, the amaranth plant is superior to corn, barley, walnuts, peanuts, wheat, sorghum. It also contains a large amount of vitamin C and carotene. All this makes amaranth a very useful food product for humans. First of all, it contains high-quality protein, rich in lysine, the most valuable amino acid for the human body. The benefit of amaranth lies in the squalene it contains.

Amaranth flour contains the beneficial amino acid lysine. Due to the high content of this vital amino acid, it becomes a source of complete protein protein. Amaranth flour is a source of essential minerals and vitamins: calcium, magnesium, sodium, phosphorus and iron. One cup of raw amaranth contains 31% of the daily intake of calcium, 14% of vitamin C and as much as 82% of iron (https://www.pudov.ru/amarantovaya-muka-polza-i-vred).

Mode of production

The stems, leaves, inflorescences of the amaranth plant, by pressing, are squeezed and forcibly dried to approximately 14% moisture. The dried mass is passed through a crusher, resulting in amaranth flour. The resulting flour is mixed with water by extrusion. Extrusion is a technological process in which liquid viscous amaranth dough, under the influence of high temperatures and pressure, changes its structure, becoming fibrous. As a result of this process, the resulting mass is pressed through holes of a certain shape in a special apparatus - an extruder, after which it is dried. The shape and dimensions of the final product (semi-finished product) are determined by the shape of the holes in the extruder, for example, the final product can be made in the form of minced meat (granules), flakes, cutlets, square or oblong shaped pillows, etc.

Before eating, the claimed product can be prepared in several ways: boil, soak in water or broth, marinate, bake.

The claimed product contains a greater amount of protein than in soy texturate or other meat substitutes made on the basis of vegetable protein, which allows us to speak of greater nutritional value in comparison with known analogues.

Thus, the task assigned to the author is completed.

Claims (2)

Amaranth food product, which is a molded semi-finished product, consisting of flour obtained from the stems, leaves, inflorescences of the amaranth plant, mixed with water.