COMPOSITION FOR FUNCTIONAL PRODUCT MANUFACTURING AND ITS PRODUCTION METHOD Russian patent published in 2017 - IPC A23L33/10 A23L7/152 A23L13/40 A21D2/36 A21D2/38 

FIELD: food industry.

SUBSTANCE: method implies manufacturing of a functional product and its introduction into the mass of semi-finished food or culinary product at the specified ratio while being thoroughly mixed, with further heat treatment. The composition for functional product manufacturing is made by grinding of "Vitazar" flour up to particle size equal to 0.5-0.7 mm, addition of amaranth and pumpkin oils, hydration of the obtained mixture by potable water at the ratio 1:1.7-8 during 5-10 minutes while mixing until consistency similar to semi-finished product (mince, dough) texture is reached. The ratio of the components used in the composition is as follows, % wt.: wheat germ flour "Vitazar" - 90, amaranth oil - 8.1-9.0, pumpkin oil - 1.0-1.9.

EFFECT: greater variety of functional food products and culinary products with balanced content of ω-6 and ω-3 fatty acids, enriched with vitamins A and E, macro- and micronutrients.

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