RU2710077C1 - 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 the following amount of initial components, wt%: hydrolyzed vegetable protein 20.33–35.56; beef extract – 30.05–55.21; sodium glutamate 0.05–2.5; vegetable fat 14.55–20.39; caramel 2.26–5.44; citric acid 1.63–2.78; lovage – 5.58–10.53; hawthorn extract 0.11–0.31; dihydroquercetin 0.05–0.21; vitamin C 0.11–0.36.

EFFECT: soup concentrate is enriched with vitamins and has high organoleptic indices; components of the soup concentrate have a preventive effect on the cardiovascular and digestive system, including the heart and liver.

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 functioning of the digestive and cardiovascular systems. 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 hydrolyzed vegetable protein, as well as dried beef extract. The plant protein hydrolyzate is a partially digested protein, which is 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 organs of the cardiovascular and digestive systems, including the heart and 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, while it additionally contains citric acid, lovage, hawthorn extract, dihydroquercetin and vitamin C with 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; Hawthorn extract 0.11-0.31; Dihydroquercetin 0.05-0.21; Vitamin C 0.11-0.36.

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 -a-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 antispasmodic, antimicrobial, anti-inflammatory,

disinfectant, diuretic and expectorant effect, and also improves digestion and appetite, prevents flatulence, well removes excess salts. In addition, it has antibacterial activity, stimulates appetite, relieves intestinal colic, has a carminative and diuretic effect and can be used to prevent diseases of the heart, lungs and nervous system.

Hawthorn extract contains vitamins: A, K, C, E, B vitamins; biologically active substances: saponins, flavonoids, starch, fructose, categic acid, essential oils, organic acids, choline, sorbitol, pectin. Hawthorn extract also contains ursolic acid, which has anti-inflammatory, antimicrobial, and vasodilating effects, has a mild diuretic effect, and has antitumor, hepatoprotective, and cardiostimulating properties. In addition, ursolic acid is an essential component of skin collagen and stimulates cell regeneration. Hawthorn extract stabilizes blood sugar, and also has a choleretic effect and improves liver function. The activation of metabolism, the improvement of liver and intestine functions, which occurs with the use of hawthorn extract, contributes to a better elimination of harmful substances from the body. The use of hawthorn extract is indicated for a suffering disorder of cardiac activity, with weakness of the heart muscle that has suffered myocardial infarction, for the treatment of angioneurosis, the initial stage of hypertension, hyperthyroidism, tachycardia. Hawthorn extract has a tonic effect on the muscles of the heart, improves blood circulation in the vessels of the heart and brain, and stabilizes the contractile function of the heart during arrhythmia or tachycardia.

Dihydroquercetin protects the vascular wall, inhibiting lipid peroxidation processes, and also supports metabolic processes in the vascular wall, which helps to maintain the strength and elasticity of blood vessels and capillaries, and support blood circulation. Dihydroquercetin helps to improve the functional state of the cardiovascular system, reduce blood viscosity and improve blood circulation, strengthen the heart and blood vessels, maintain normal heart rate, blood pressure, and cholesterol. In addition, it is an antioxidant.

Vitamin C (ascorbic acid) is an important functional substance, since it is involved in many important chemical reactions that are associated with protecting the body and maintaining its normal functioning. It acts as a powerful antioxidant: it participates in the neutralization of free radicals, substances harmful to the body that are formed as a result of cell aging, as well as under the influence of external negative factors such as environmental pollution, smoking, and solar radiation. It also has a positive effect on the absorption of iron by the body, as it contributes to the absorption of iron in the intestine and, therefore, its entry into the blood. In particular, thanks to vitamin C, the body better absorbs iron from foods of plant origin: vegetables, fruits, grains and legumes, etc. Vitamin C is involved in protecting the body against bacterial and viral infections, as it is involved in immune responses, has a regenerating effect. It helps reduce fatigue and contributes to the normal functioning of the nervous system. In addition, he is involved in the restoration of vitamin E, as well as the formation of collagen - a substance that protects the skin, bones, blood vessels, cartilage, teeth and gums.

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, 0.11-0.31 wt. %, hawthorn extract, 0.05-0.21 wt. % dihydroquercetin and 0.11-0.36 wt. % vitamin C allows you to implement the claimed invention, having solved the problem with the achievement of the technical result.

Claims (2)

Soup concentrate for dietary preventive nutrition, containing hydrolyzed vegetable protein, beef extract, monosodium glutamate, vegetable fat, caramel, characterized in that it additionally contains citric acid, lovage, hawthorn extract, dihydroquercetin and vitamin C 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 Hawthorn extract 0.11-0.31 Dihydroquercetin 0.05-0.21 Vitamin C 0.11-0.36