FUNCTIONAL FOOD PRODUCT Russian patent published in 2008 - IPC A23D9/00 A23L1/30 

FIELD: food industry.

SUBSTANCE: invention relates to oil and fat production precisely to functional food. Food product contains vegetable phospholipids, flavors, chitosan, powder from pumpkin succus, powder from grape seeds and bean malt. It contains an oil and fat phospholipid product as vegetable phospholipids. The oil and fat phospholipid product is prepared by fourfold mixing of preheated vegetable phospholipids with organic solvent, adding of 0,5-1,0% of citric acid solution in inundated acetone taken in number 1,0-2,5% to phospholipids mass into the solvent before third mix, separating of the solvent from phospholipids, their extraction by ethanol with the ratio of phospholipids to ethanol (1:3)-(1:7) and at 40-60°C of temperature with formation of alcohol-soluble and alcohol-insoluble fractions of phospholipids, separation of alcohol-insoluble fraction of phospholipids from alcohol-soluble fraction and further vacuum drying of alcohol-insoluble fraction with preparation of oil and fat phospholipids product. Powder from beans malt is prepared by beating of beans malt in the thin film at pulsing barometric gradient 40-50 MPa and 25-30°C of temperature. And powder from grape seed is prepared by beating of grape seed in the thin film at barometric gradient 60-70 MPa and 30-40°C of temperature. Powder from pumpkin succus is prepared by beating of pumpkin succus in the thin film at barometric gradient 5-10 MPa and 20-25°C of temperature. Notably that all ingredients are taken with particular ratio. The invention allows preparation of product having wide spectrum of functions: participates in structural-functional organisation of cell membranes, in particular ensures protein and lipidic interaction and accelaration of metabolism product utilisation, normalises nervous system and brain activity, participates in protein restoration.

EFFECT: preparation of product, which normalises nervous system and brain activity and participates in protein restoration.

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