FUNCTIONAL FOOD PRODUCT AND METHOD FOR PRODUCING THE SAME Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, preparing of fat-and-oil functional products.

SUBSTANCE: functional food product comprises plant phospholipids, flavor additives, ascorbic acid and citric acid, and malt flour of cereal malt. Said components are used in predetermined ratio. Method for preparing of functional food product involves staged mixing of plant phospholipids with components: first stage including preparing homogeneous mixture of phospholipids, citric acid and ascorbic acid and flavor additives; grinding resultant mixture, and second stage including introduction of cereal malt flour into mixture and grinding.

EFFECT: increased efficiency in preparing of food product for promoting increase in working capacity and intensified processes for recovery of organism after intensive muscular activity.

3 cl, 3 tbl, 2 ex