FUNCTIONAL FOOD PRODUCT Russian patent published in 2006 - IPC A23D9/00 A23L1/30 

FIELD: food industry, butter-fat industry.

SUBSTANCE: the suggested functional food product contains plant phospholipids, taste-aromatic additives, ascorbic acid, grape seed powder, tomato residues powder and lens malt powder. Moreover, as plant phospholipids it contains butter-fat phospholipid product obtained due to extraction of phospholipid concentrates with ethanol at the ratio of phospholipid concentrates - ethanol being (1:3)-(1:7) and 40-60° C at forming alcohol-soluble and alcohol-tight phospholipid fractions, separation of alcohol-soluble phospholipid fraction against alcohol-tight one and subsequent removing ethanol out of alcohol-soluble fraction of ethanol under vacuum at obtaining butter-fat phospholipid product. Lens malt powder should be obtained due to treating lens malt in a thin, spirally rotating film of 0.1-0.2 mm thickness at 20-25° C and pulsating pressure of 70-90 MPa. And grape seed powder has been obtained due to treating grape seeds in a thin, spirally rotating film of 0.1-0.2 mm thickness at 60-70° C and pulsating pressure of 70-90 MPa. Moreover, all components should be taken at a certain quantitative ratio. Tomato residues powder was obtained due to reducing tomato residues in a thin, spirally rotating film of 0.1-0.5 mm thickness at 30-40° C and pulsating pressure being 70-90 MPa. The innovation enables to obtain the product of hypolipidemic, hypocholesterolemic, antioxidant and radioprotector properties.

EFFECT: higher efficiency of manufacturing.

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