RU-2861684-C1 - VEGETABLE BAR WITH PEANUTS AND SPROUTS

Abstract

FIELD: food industry. SUBSTANCE: proposed vegetable bar with peanuts and sprouts consists of a syrup part and a dry part. The bar contains the following ingredients in kg per 1 batch of 40 kg: syrup part: inulin syrup in an amount of 10.248 kg, low-sugar corn starch syrup - 10.248 kg, ascorbic acid - 0.063 kg, coconut oil - 0.378 kg, and 'Nut' flavouring - 0.063 kg; dry part: ground corn flakes in an amount of 4.370 kg, soy protein isolate - 6.897 kg, roasted crushed peanuts - 7.448 kg, and sprouts of chickpeas, beans, green buckwheat, lentils, corn - 0.285 kg. Preferably, the bar is additionally coated with dark confectionery glaze without milk and without sugar. EFFECT: expansion of the range of vegetable desserts in the form of a bar that have a long shelf life, are enriched with protein components, have the benefits of fibre and vegetable components, and are suitable for consumption by all categories of people. 2 cl, 1 tbl

Inventors

• VASILEVA ELENA NIKOLAEVNA

Dates

Publication Date

20260507

Application Date

20251027

Claims (3)

1. 1. A plant-based bar with peanuts and sprouts, characterized in that the bar composition includes a syrup part and a dry part and contains the following ingredients in kg per 1 batch of 40 kg:
2. syrup part: inulin syrup 10,248 low-sugar starch molasses 10,248 ascorbic acid 0.063 coconut oil 0.378 Nut flavoring 0.063 dry part: ground cornflakes 4,370 soy protein isolate 6,897 roasted crushed peanuts 7,448 sprouts of chickpeas, beans, green buckwheat, lentils, corn 0.285
3. 2. A bar according to item 1, characterized in that it is additionally covered with dark confectionery glaze without milk and without sugar.

Description

Field of technology The invention relates to the confectionery and food industries, namely to the composition of a bar with beneficial properties for consumption in food, which are suitable for people experiencing health problems, as well as for sports and daily nutrition. State of the art The production and expansion of functional food products is a pressing challenge for the food and confectionery industries. Consumer interest in new types of desserts that are safe and beneficial, as well as the growing demand for products with reduced sugar content and increased biological and nutritional value, is driving product innovation and increased production volumes. In today's world, there's a high demand for foods that pose no health risks, have a high energy value, and are beneficial. It's also important to be able to consume these foods without preparation, for example, on the way to work or school, before or after a workout, etc. Sugar-free protein bars are currently in high demand for healthy eating. They're perfect for a healthy snack during exercise or as a healthy snack for school. Sugar-free bars are ideal for weight loss and a great meal replacement for professional athletes and fitness enthusiasts. They're also suitable for people with health issues, such as diabetes, obesity, sugar allergies, and lactose intolerance. There are also many patents and patent solutions on this topic. For example, Russian Patent Application No. RU 2011113421, published October 20, 2012, Bulletin No. 29, describes a moderately dehydrated chewable bar with a milk-based binder, comprising a dry base selected from one of the following: grains, nuts, granola, oatmeal, and mixtures thereof, and a milk-based binder containing from about 3 to about 14% milk protein, from about 16 to about 35% water, and less than about 0.1% non-dairy binding ingredients, in all cases by weight of the milk-based binder. The bar may also contain up to about 5% fruit. We are also familiar with a carbohydrate bar for sports nutrition containing a carbohydrate fraction containing glucose and fructose in a ratio ranging from 3:1 to 1:1 (Patent No. RU 2466549 C2, published November 20, 2012, Bulletin No. 32). The bar may also contain various beneficial substances, such as vitamins, fruit juice, etc. In patent No. RU 2595455 C1, published on August 27, 2016, Bull. No. 24, which can be accepted as the closest analogue, discloses a method for producing fitness bars, including preparing and dosing raw materials, preparing a syrup-binding by mixing an invert syrup based on a solution of granulated sugar with citric acid and a basic syrup containing molasses and glycerin, adding dry recipe components in the form of succinic acid, L-carnitine, buckwheat flakes to the syrup-binding, mixing, cutting into individual bars, characterized in that dry whey protein concentrate, pine nut kernel cake, powdered hemoglobin, pomegranate seed powder are additionally added as recipe components, erythritol is additionally introduced into the basic syrup, taken in a ratio with sugar of 1:20, and the preparation of the invert syrup is carried out at a temperature of 105-108 ° C for 5-7 minutes until the mass fraction of dry substances is reached 86-87%, with the following ratio of components, wt. %: succinic acid - 0.8-1.2, L-carnitine - 0.6-0.8, buckwheat flakes - 12.0-15.0, molasses -16.0-20.0, dry whey protein concentrate - 18.0-20.0, pine nut kernel cake - 22.0-24.0, hemoglobin powder - 4.0-6.0, pomegranate seed powder - 6.0-8.0, citric acid - 0.02-0.05, glycerin - 0.3-0.7, granulated sugar and erythritol - the rest. The main drawback of the well-known bar is that it contains sugar, which makes it unsuitable for people who are contraindicated in sugar, and reduces its health benefits. The technical objective of the present invention is to overcome the shortcomings of the prior art and create a plant-based bar with a reduced sugar content while still providing high energy and protein value. Another objective is to expand the range of shelf-stable plant-based desserts suitable for virtually all categories of people, suitable for weight loss or gain, and beneficial for the body. Disclosure of invention To solve the technical problems, a composition of a plant-based bar with peanuts and sprouts, "Nut", was proposed. The technical result of the proposed invention is an expanded range of plant-based dessert bars that have a long shelf life, are suitable for virtually all categories of people, and are suitable for weight loss or gain, as well as being beneficial for the body. The plant-based bar is enriched with protein components and contains the beneficial properties of nuts and plant components. It is suitable for people with lactose and gluten intolerance, and is sugar-free, making it suitable for people with diabetes or obesity. The technical objectives and technical results are achieved through the composition of the plant-based bar with peanuts and sprouts, including a syru