UA150679U - Method for the preparation of high-protein bar "recomuscle" - Google Patents

Abstract

A method of preparing a high protein bar comprises preparing a protein base by mixing seeds, milk powder, bran and a protein component, combining a protein base and a binder component, mixing, forming and cooling. Ground almond and cocoa kernels are used for the preparation of the protein base. A mixture of green apple puree and maltodextrin are used as a binder component. Roasted rye seeds are used as seeds, wheat bran is used as bran, and the dried egg white is used as a protein component.

Description

The utility model belongs to the food industry, in particular to the production of new sports nutrition products.

The function of high-protein sports bars is to supply the human body with amino acids for the recovery of muscle tissues that are actively damaged during intense physical exertion, as well as when starting the processes of anabolism (muscle growth).

The closest analogue to a useful model is the method of preparing protein bars without sugar and carbohydrates (see pIrz//diativpa.gy/aieiriap/1147.pIti), according to which dry ingredients are mixed - oat flakes, oat bran, skimmed milk powder, protein powder any flavor, flax seeds, sunflower seeds and raisins. Add water and peanut paste, mix thoroughly. The mixture is transferred into a mold and cooled.

The closest analogue and the claimed method have the following common features: preparation of the protein base by mixing seeds, milk powder, bran and the protein component; connection of the protein base and binding component, mixing, forming and cooling.

The disadvantages of the closest analogue are the use of peanut paste, which has a high cost, in addition, peanuts are an allergenic product, the use of artificial protein powder containing flavors and dyes, and reduced digestibility of protein due to the unbalanced composition of amino acids in the finished product.

The basis of the useful model is the task of developing a method of preparing a high-bilious bar "NesoMyvzsie" in which, by replacing components (in particular, the protein component) and introducing new components, to ensure the improvement of the balance of the chemical composition of the nutrients of the finished product and the increase of the level of digestibility of protein due to essential amino acids with a high amino acid content.

The task was solved by the method of preparing a high-protein bar, which includes the preparation of the protein base by mixing seeds, dry milk, bran and the protein component, the connection of the protein base and the binding component, mixing, forming and cooling, according to a useful model, when preparing the protein the bases additionally use crushed kernels of almonds and cocoa, as a binding component a mixture of green apple puree and maltodextrin is used, as seeds they use roasted rye seeds, as bran - wheat bran, as a white component - dry egg white, while the specified components are taken in the following ratios, mass 9 o: roasted rye seeds 12.2...13.7 dry cow's milk 20...21 wheat bran 0.8...1.3 crushed almond kernels 8...10 dry egg white 30.. .34 cocoa 0.8...1.0 green apple puree 23...24.2 maltodextrin 1...1.5.

The declared technical result is achieved due to the use of: - ryegrass seeds - as a source of protein, magnesium, beta-carotene, vitamins PP, E, group B, Omega-3 and Omega-6 polyacids, biologically valuable acids: linoleic, stearic, palmitic, erucic, epoxylinolenic; - maltodextrin - as a sweetener and to improve the degree of digestibility of trace elements included in the bar; - almonds, which contain vitamin E, magnesium, phosphorus, zinc, copper, manganese, iron, B vitamins, and protein, which restores muscles and reduces pain after physical exertion; - dry egg white, the amino acid composition of which is a reference compared to other protein products, and digestibility is 94 95; - cocoa powder containing magnesium, which helps fight stress, improves muscle function and promotes calcium absorption; - applesauce containing iron, pectin, folic acid, vitamins A, VI, B2, VO, E, K,

R; - wheat bran, which improves protein, fat, water-salt and energy exchanges and regulates the work of the muscular and nervous systems.

A high-protein bar is prepared as follows.

The seeds of ryegrass are roasted for 2...3 minutes. Preparation of the protein base: mix the dry ingredients - toasted sorghum seeds, crushed almond kernels, dry cow's milk, wheat bran, dry egg white and cocoa. Preparation of the binding component: green apple puree is mixed with maltodextrin. The protein base and binding component are combined, mixed, the resulting thick mass is formed, cooled to 12...15 "С, the hardened mass is cut into bars.

Examples of preparing a high-protein bar.

Example 1. A high-protein bar was prepared as described above. The components were taken in the following ratio, mass. 9 o: roasted rye seeds 122 sow milk powder cow's milk 20 wheat bran 1 crushed almond kernels 9 dry egg white With cocoa 0.8 green apple puree 23 maltodextrin 1.

Examples 2-6 illustrate the production of a bar using different ratios of components. The mass ratio of the components is shown in Table 1. Experimental data showed that the product samples obtained according to examples 1 and 3 have the best organoleptic indicators.

The results of a comparison of the nutritional value and organoleptic indicators of the obtained product samples showed that the bar made according to example 3 is optimal in all indicators (see Table 2). Organoleptic indicators of bars obtained according to examples 1-6 are given in table 3.

The claimed method provides an improvement in the balance of the chemical composition of the product's nutrients and an increase in the digestibility of protein, and can be applied in the food industry and in sanatorium-resort and sports facilities.

Table 1

Mass ratio of components in examples 1-6 11111111 Components (available////777777777111111111с1С

Mo dry puree from dry seeds.

Ek EE. : almond | dextrin, bran, apple protein, milk | seed 1. | 33 | 23 | 20 | i22 | 9 | 1 | t | o08/ 2 | 306 | 23 | 21 | 13 | 9 | 15 | 098 3 | 30 | 24 | 21 | 137 | 8 | 15 | 08 4 | 33 | 23 | 21 | 122 | 8 | 1 | 08 5 | 30 | 24 | 21 | 12 | 96 | 15 | 09 | 1 6 | 334 | 23 | 20 | ride | 8 | 1 | 08 | o08/

Table 2

The nutritional value of a sample of the "NesoMizsie" bar obtained according to example C (Sukhiyaechnibilok.i | 30 | 24 | 0 | 0 | 0 | 96

Mashed green apples! 24 | 004 | 003 | 26 | 0 | 1005 NO DOG DOG DONKEY NOSE NONOSNNYA IT NNYA

Yadramiddalyu.i | 8 | 18 | 45 | 09 | 037 | 53

Maltodextrin./// | 15 | 0 | 0 | 7145 | 0 | 56

Wheat bran 08 | 012| 003 | 08 | 08 | 14

Table C

Organoleptic indicators of bars obtained according to examples 1-6

Me

Appraisal. . .

Brown, with Very finely felt Dense consistency, chocolate shade, aroma of apples, without extraneous homogeneous structure with no cloudiness, with odors. Brightly expressed by particles of seeds (and 1 black inclusions, the taste of cocoa is complemented | nuts, when cutting 5 crushed nuts and)| nuts Pleasant! scattered on the seeds weak milky) small pieces. aftertaste

Brown, with a very thin feel Dense consistency, chocolate shade, milky aroma, without uniform structure with 2 without cloudiness, extraneous odors. Bits of seeds (and 45 black inclusions) are weakly expressed, sparks, when cutting chopped nuts and | the taste of nuts is sprinkled on the seeds in small pieces

Brown, with Very finely felt Dense consistency, chocolate shade, aroma of apples, without extraneous homogeneous structure with no cloudiness, with odors. Clearly expressed by seed particles (and

With black inclusions) the taste of nuts is complemented of nuts, when cutting 5 chopped nuts and)| cocoa. A pleasant) small pieces of aftertaste that falls on the seeds and is slightly milky

Brown, with no aroma. Dense consistency, with a chocolate tint, The taste is slightly bitter, uniform structure with

And without clouding, Kk! particles of seeds and A black inclusions of nuts, when cutting crushed nuts and small pieces are scattered on the seeds

Brown, with a very fine feel Dense consistency, chocolate shade, apple aroma, without uniform structure with without turbidity, with extraneous odors. The taste (parts of seeds and two black inclusions) is too sweet of nuts, when cutting chopped nuts, small pieces fall on the seeds

Brown, with a very finely felt Dense consistency, chocolate shade, aroma of cocoa, without extraneous homogeneous structure with no cloudiness, with odors. The taste is too sweet with parts of seeds (and black inclusions), it feels like nuts, when cutting chopped nuts and)| light bitterness is scattered on the seeds in small pieces

Claims (1)

USEFUL MODEL FORMULA A method of preparing a high-protein bar, which includes the preparation of a protein base by mixing seeds, dry milk, bran and a protein component, combining the protein base and a binding component, mixing, forming and cooling, which differs in that when preparing a protein the bases additionally use crushed kernels of almonds and cocoa, as a binding component a mixture of puree of green apples and maltodextrin is used, as seeds they use roasted rye seeds, as bran - wheat bran, as a white component - dry egg white, while the specified components are taken in the following ratios, mass 9 o: roasted rye seeds 12.2-13.7 sow dry cow's milk 20-21 wheat bran 0.8-1.3 crushed almond kernels 8-10 dry egg white 30-34 cocoa 0.8-1.0 mashed green apples 23-24.2 maltodextrin 1-1.5.