METHOD FOR THE PRODUCTION OF A SPECIALIZED FOOD PRODUCT Russian patent published in 2022 - IPC A23L7/126 A23L7/17 A23L33/17 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of specialized low-calorie food products with a low glycemic index, intended for the nutrition of people suffering from or having a predisposition to diabetes mellitus, obesity or overweight. A method for the production of a specialized extruded food product is proposed, including the preparation of legumes by cleaning them from impurities, subsequent crushing and moistening, mixing, followed by holding, extrusion, while legumes are crushed to a particle size of 1-2 mm, moistening of crushed legumes is carried out in two stages, at the first stage, crushed legumes are moistened with a liquid protein component to a moisture content of 10-20% with exposure for 20-30 minutes at a temperature of 80±5°C, at the second stage, the resulting mixture is moistened with a vegetable-protein liquid component to a moisture content of 30-60%, by combining with continuous stirring until a homogeneous mass is obtained, after which the exposure is carried out for 40-50 minutes at a temperature of 30±5°C, followed by extrusion with using cold extrusion at a temperature of 50-60°C and a pressure of 6 to 10 MPa, while the initial components are taken in the following ratio, wt.%: legumes 40.0-70.0; liquid protein component 10.0-20.0; vegetable-protein liquid component 20.0-40.0, moreover, ayran of 1.5% fat content with an acidity of 120°T is used as a liquid protein component, and a mixture obtained by combining pre-prepared and crushed to a particle size of 0.7-0.8 mm of raw Jerusalem artichoke tubers with a liquid protein component, taken in a ratio of 2:1, respectively, followed by mixing until a homogeneous mass and keeping for 10-15 minutes at a temperature of 70±5°C. Lentils and/or chickpeas are used as legumes.

EFFECT: invention provides the development of a method for the production of a specialized extruded food product with a reduced calorie content and a low glycemic index, which allows you to expand the range of products for people with a predisposition or suffering from diabetes, obesity and overweight.

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