METHOD FOR PRODUCTION OF PESTO SAUCES Russian patent published in 2024 - IPC A23L23/00 A23L27/60 

FIELD: food industry.

SUBSTANCE: invention relates to sauces production technology and can be used in development of new sauces with improved organoleptic and taste indices. Disclosed is a method for the production of a pesto-type sauce, which involves the use of raw materials in the form of hemp seed kernels, or hemp seed kernels and milled pumpkin seed kernels, or hemp seed kernels and milled cedar nut kernels, as well as basil, garlic, ground black pepper, their grinding, addition of food salt, organic acid, vegetable oil dressing, at that, hemp seeds kernels are preliminarily ground to particle size of 1–2 mm, and basil, garlic together with ground black pepper are milled to particle size of 1–3 mm, citric acid is added as an organic acid, the sauce is gently mixed, the ready sauce is sent for packing into a dispenser, wherein raw material consumption is, %: hemp seed kernels 52–60, vegetable oil 26–30, basil 9–12, edible salt 0.8–2, ground black pepper 0.1–2, citric acid 0.3–0.5, garlic 1.3–1.5, or hemp seeds kernels 40–50, crushed pumpkin seeds kernels or cedar nut kernels 10–20, vegetable oil 26–30, basil 9–12, food salt 0.8–2, ground black pepper 0.1–2, citric acid 0.3–0.5, garlic 1.3–1.5. In addition, milled cheese is added to the ready sauce in amount of 10–15%, and the antioxidant dihydroquercetin in amount of 0.03% of the mixture weight is additionally used for the preparation.

EFFECT: invention is aimed at expansion of the range, taste-and-aroma tones and increase of nutritive value, without change of adhesion properties, and also provides increase of protein content with simultaneous expansion of taste spectrum of the sauce.

3 cl