RU2805852C1 - Muesli bar with increased nutritional value - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed muesli bar of increased nutritional value contains oat flakes, dates, hemp seeds, honey, pine nuts, walnuts, dried apples, pumpkin seeds, squash in the following ratio, wt.%: 20.0 of oat flakes; 20.0 of dates; 15.0 of hemp seeds; 20.0 of honey; 7.0 of pine nuts; 7.0 of walnuts; 6.0 of dried apples; 4.0 of pumpkin seed; 1.0 of whine.

EFFECT: invention is aimed at producing a muesli bar with high nutritional value.

1 cl, 2 tbl

Description

The invention relates to the food industry, in particular to the production of functional muesli bars with increased nutritional value.

A known composition for preparing a cereal muesli bar (RU patent No. 2577460, published on March 20, 2016), including bee honey, oat bran, raisins, milk powder, dates, cocoa powder 20%, sunflower/pumpkin seeds, roasted peanuts, magnesium citrate for a comprehensive positive effect on human health.

The disadvantage of this composition for preparing the bar is the use of oat bran, rich in coarse dietary fiber, and magnesium citrate, which is a medicinal product and is used by a certain category of consumers, i.e. This product is not recommended for all categories of consumers, but for consumers with cardiovascular diseases.

The composition of the product is known (patent RU No. 2785453, published 12/08/2022) in the form of a bar based on sunflower seeds and honey, containing sunflower seeds - 45 kg, natural honey - 35 kg, dried tomatoes - 12 kg, cracker crumbs - 8 kg. To obtain the product, honey, breadcrumbs, sunflower seeds and dried tomatoes are mixed, the resulting mass is molded into a briquette 1.0-1.5 cm thick, dried at room temperature and cut into bars weighing 40 g.

The disadvantage of this known method is that the product is characterized by a high energy value of 390 kcal/100g and low nutritional value, including biological value.

As the closest analogue, we selected a composition for preparing a nutritional bar (RU patent No. 2676799, published on January 11, 2019), including sugar, honey, oatmeal and/or rice flakes, vegetable powder from fruits, berries or plant parts, nuts, flax seeds, dried apples and berries, flavoring additives - cloves and cinnamon, hydrocolloids - gum arabic or cognac gum.

The disadvantage of this composition is the use of high concentrations of sugar in the recipe, as well as hydrocolloid, which belongs to the class of food additives - thickeners and flavoring additives.

The technical result of the present invention is to obtain a functional muesli bar with increased nutritional value while maintaining high organoleptic properties.

The technical result of the present invention is achieved by the fact that the composition for the preparation of a muesli bar uses oatmeal, dates, hemp seeds, honey, pine nuts and walnuts, dried apples, pumpkin seeds, with the following content of components (wt.%).

Cereals 20.0 Dates 20.0 Hemp seeds 15.0 Honey 20.0 Pine nuts 7.0 Walnuts 7.0 Dried apples 6.0 pumpkin seed 4.0 Snooze 1.0

The preparation of the bar is carried out in the following way. To obtain the product, oatmeal, hemp seeds, pumpkin seeds, walnuts, pine nuts, dates, dried apples are mixed with honey preheated to 45°C, the resulting mass is molded into a layer 1.0-1.5 cm thick, and the layer is cooled to a temperature of 18±3°C, cutting the layer into bars weighing 40 g.

Execution example

Hemp seeds are crushed to particles of 1000 microns in size, walnuts are crushed to a particle size of 7000 microns, dried apples are cut into particles 0.3 cm in size, and honey is ground to a powder (particle size is 6000 microns). The crushed raw materials are mixed in a planetary mixer in the established proportions. Then oatmeal, dates, pumpkin seeds, pine nuts are added to the dry mixture of crushed raw materials (hemp seeds, walnuts, dried apples, pine nuts) and honey, preheated to 45°C, is added and mixing is continued until a homogeneous mass is obtained. The resulting mass is loaded into the hopper of a roller machine, where the mass is formed using forming shafts into a layer 1.0-1.5 cm thick, the resulting layer is cooled to a temperature of 18±3°C and cut using disc cutters into bars weighing 40 g.

The proposed composition and method of producing a muesli bar ensures that the finished product is enriched with beneficial nutrients, increasing the nutritional value of the product with a pleasant taste (Table 1, 2).

For the production of the bar, the following raw materials were used (indicating regulatory documents): bee honey (GOST 19792-2017), oat flakes (GOST 21149-2022), hemp seeds (GOST 9158-76), pumpkin seeds (GOST 12039-82), dates (TU 9761-002-24196545-20013), dried apples (GOST 32896-2014), peeled walnuts (GOST 16833-2014), peeled pine nuts (GOST 31852-2012), pine nuts (TU 9700-004-0088418944- 2012).

Table 1 - Characteristics of the organoleptic characteristics of the muesli bar

Indicator name Characteristic Taste and smell Characteristic of raw ingredients, pleasant, slightly sweet, harmonious, with a honey aftertaste Surface condition Smooth, rough Form Rectangular, size 10x3x1.5 cm Consistency Soft, viscous-plastic, with inclusions of whole pine nuts and pumpkin seeds Color Homogeneous, uniform, greenish-brown

The surface of the finished product is smooth, rough, rectangular in shape, and the color is uniform over the entire surface. The taste and smell are pronounced, pleasant, characteristic of the ingredients used in preparation. The consistency is viscous-plastic with the inclusion of whole pine nuts and whole pumpkin seeds.

Based on the chemical composition of the raw materials added to the product, the energy value of 100 g of the bar is 412 kcal, which is 16.5% of the daily requirement of an adult aged 16 to 40 years. The bar is a product high in dietary fiber (6.6 g per 100 g of product), magnesium and phosphorus (more than 30% of the average daily requirement of an adult for these minerals per 100 g of product), a source of iron and calcium (content in 100 g of product). g of product more than 15% of the average daily intake of these minerals).

The nutritional value and functional orientation of the muesli bar are presented in table. 2.

Table 2 - Nutritional value and functional orientation of the muesli bar

Name of nutrient Contents in muesli bar for 100g/per product 40g % of satisfaction of the average daily functional consumption norm,
for 100g/for one product 40g Functional orientation, according to TR CU 022/2011 Squirrels 22.5/9 30.0/12 Fats 14.7/5.8 17.7/7.0 Carbohydrates 47.7/19.0 13.0/5.2 Alimentary fiber 6.6 /2.6 22/8.6 High content Minerals, mg Potassium 317.3/148.5 9.0/4.2 Calcium 225.0/90.0 22.5/9 Source Iron 3.78/1.5 27.0/10.0 Magnesium 198.1/79.2 49.0/19.8 High content Phosphorus 453.0/181.2 56.0/22.6 Energy value, kcal 412/165 16.5/6.6

The resulting product is characterized by a functional focus, due to the high content of dietary fiber, magnesium and phosphorus, the share of which exceeds 30% of the average daily requirement of an adult for these substances, which ensures the prevention of the risk of developing cardiovascular diseases, the normal functioning of the human digestive organs, and the support of metabolic body processes, immune system and normal blood pressure, helps stabilize blood sugar levels. The resulting product is a source of minerals - potassium and iron, because their content is more than 15% of the daily intake of these nutrients.

Thus, the muesli bar is a product with high nutritional value and functional orientation, which does not contain preservatives, dyes, flavors and artificial food additives.

Claims (2)

Muesli bar of high nutritional value, characterized by the fact that the bar contains oat flakes, dates, hemp seeds, honey, pine nuts, walnuts, dried apples, pumpkin seeds, nuts in the following ratio, wt. %: Cereals 20.0 Dates 20.0 Hemp seeds 15.0 Honey 20.0 Pine nuts 7.0 Walnuts 7.0 Dried apples 6.0 pumpkin seed 4.0 Snooze 1.0