METHOD FOR PRODUCTION OF SAUCE BASED ON COLOSTRUM PROTEIN CONCENTRATE Russian patent published in 2015 - IPC A23L1/24 A23L1/29 A23L1/305 

FIELD: food industry.

SUBSTANCE: one performs colostral whey pasteurisation at a temperature of 63±2°C during 25 minutes and protein concentrate pasteurisation at a temperature of 63±2°C during 15 minutes. Wheat germ oil is introduced into the pasteurised colostrum protein concentrate; the mixture is emulsified during 7 minutes. One adds spinage powder, milled walnuts, citric acid, salt and sugar into the emulsified mixture; the obtained mixture is thoroughly stirred. One performs the pasteurised colostral whey introduction and the obtained mixture conditioning to boiling under continuous stirring conditions. One performs cooling to 8°C and packing into a polymer container. The components are introduced into the sauce composition at the following ratio, g per 1000 g of the ready product: colostrum protein concentrate - 650-750; colostral whey - 111.5; spinage powder - 70.3; wheat germ oil - 46.2; citric juice - 28.5; walnut - 30.8; sugar sand - 5.5; salt - 7.2.

EFFECT: method for production of a sauce based on colostrum protein concentrate allows to obtain a functional purpose product, increase its nutritive and biological value and expand the range of functional food products.

5 tbl, 2 ex