METHOD FOR PREPARING FUNCTIONAL FOODS Russian patent published in 2021 - IPC A23L33/185 A23J3/14 A23L25/00 A23L23/00 A23L2/52 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and, in particular, to methods for preparing products of a functional orientation. The method for preparing functional products includes obtaining a protein dispersed system based on the disintegration of pine nut kernels in a liquid-phase medium, thermoacid coagulation of protein substances in a protein dispersed system using an organic acid, and separating whey from a coagulative pulp fraction. In this case, kefir with a lipid content of 1.0-2.5% is used as a liquid-phase medium, with a weight ratio of kefir: pine nut kernel equal to 75% : 25%. In this case, thermoacid coagulation is carried out in the presence of ascorutin, previously introduced into the obtained protein kefir-nut disperse system, at a concentration of 100 mg/100 g (1 mg per 1% by weight). The resulting coagulum-pulp fraction is separated from the whey to bring its moisture content to 55-75%.

EFFECT: allows obtaining products of an expanded range of functional orientation due to their antioxidant effect.

6 cl, 1 dwg, 1 tbl, 1 ex