FUNCTIONAL FOOD PRODUCT MANUFACTURE METHOD Russian patent published in 2017 - IPC A23L33/00 A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: method for producing a functional food product includes preparing brew from part of the flour, water and yeast, fermenting the brew, preparing dough by mixing the brew, water, the aqueous solution of table salt and powder obtained from the secondary fruit processing resources by means of processing them in the electromagnetic field of ultrahigh frequencies with the frequency of 2450 MHz, drying, cooling and grinding, with the rest of the flour, fermenting the dough, handling it, proving and baking dough pieces. Wherein the powder from secondary fruit processing resources is represented by the powder obtained by processing the secondary resources formed in the pear mashing process, and their processing in the electromagnetic field of ultrahigh frequencies is carried out at the heating rate to the temperature of 55-60°C, equal to 0.25-0.45°C/s.

EFFECT: invention allows to create a functional food product with high content of physiologically functional ingredients and to expand the range of functional food products.

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