METHOD FOR PREPARING FOOD CONCENTRATE OF INCREASED FOOD AND BIOLOGICAL VALUE Russian patent published in 2019 - IPC A23L23/10 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of food concentrates for the first dining dishes, and can be used in the production of functional and specialized concentrates. Method of preparation of food concentrate of increased nutritional and biological value includes the preparation of dry mashed potatoes, dried beets, carrots and onions, salt and spices, dosing and mixing thereof. Soy-beet protein-vitamin concentrate in the amount of 30 % of the total mass of the food concentrate is administered in the recipe of the food concentrate mixture as a protein component. In this case, soybean beet protein-vitamin concentrate is produced by mixing in equal quantities swollen soybean seeds and chopped fresh beets, disintegration thereof with simultaneous extraction of soluble substances in water, separation into liquid and insoluble fractions, coagulation of protein substances in the liquid fraction with the composition of ascorbic and succinic acids, taken in a 1:1 ratio. Then the protein-vitamin clot is separated, molded and dried to a moisture content of not more than 10 %.

EFFECT: invention allows to obtain a food concentrate enriched with physiologically valuable ingredients, including vegetable protein, minerals, vitamins C and E, as well as succinic acid, with optimal organoleptic characteristics and resistance to spoilage during storage.

1 cl, 2 tbl, 2 ex