PUREED COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND THEIR USAGE METHOD Russian patent published in 2015 - IPC A23L1/06 A23L1/212 A23L1/29 A23L1/08 A23L1/09 A23L2/02 A23L2/60 

FIELD: food industry.

SUBSTANCE: invention relates to pureed nutritional compositions. The pureed nutritional composition contains puree chosen from the group consisting of at least one fruit puree, at least one vegetable puree, at least one fruit puree concentrate, at least one vegetable puree concentrate and their combinations; the puree is present within the range of nearly 60 - 90 wt % of the pureed nutritional composition; such composition contains at least one nut paste; the ingredient is chosen from the group consisting of dextrose, dextrose polymers, maltodextrine, crystalline fructose, maize syrup, other syrups of grains/nuts and their combinations. The other syrups of grains/nuts are chosen from the group consisting of rice syrup, agava syrup, palm syrup and their combinations. The nutritional composition has the weight ratio of glucogenic carbohydrates to fruitogenic carbohydrates equal to nearly 0.5:1 - 5:1; the carbohydrates are present within the range of nearly 15 g - 35 g as per one portion of the nutritional composition. The size of one portion of the nutritional composition is within the range of nearly 1 ounce (28g) - 5 ounces (142 g). Alternatively, the composition may additionally contain protein, fibres, aroma and taste substances, functional ingredients, juice concentrate, a milk product or a milk product substitute.

EFFECT: invention allows to produce nutritional compositions ensuring maximum physical activity as well as promoting improvement of performances at competitions.

29 cl, 2 tbl