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RU-2861685-C1 - BERRY-PROTEIN BAR WITH L-CARNITINE

RU2861685C1RU 2861685 C1RU2861685 C1RU 2861685C1RU-2861685-C1

Abstract

FIELD: food industry. SUBSTANCE: berry-protein bar with L-carnitine is proposed. The composition of the bar includes a syrup part and a dry part and contains the following ingredients, kg per 1 batch of 38 kg. The syrup part contains isomalto-oligosaccharide syrup in an amount of 13.360 kg, coconut oil - 2.245 kg, dry sorbitol - 0.035 kg, liquid glycerine - 0.715 kg, dry soy lecithin - 0.035 kg, and liquid 'Strawberry' flavouring - 0.070 kg. The dry part contains hydrolysed collagen - 0.020 kg, food sodium caseinate - 2.100 kg, protein concentrate “КСБ-УФ-80” - 14.175 kg, rice flour - 0.210 kg, milk protein concentrate - 2.100 kg, corn flakes 10-12 mm - 1.040 kg, dried cut strawberries 3-5 mm - 1.500 kg, beet powder - 0.380 kg, dry L-carnitine - 0.013 kg, ascorbic acid - 0.002 kg. Preferably, the bar is additionally coated with dark confectionery glaze without milk and without sugar. EFFECT: expansion of the range of berry-protein desserts in the form of a bar that can be stored for a long time, are beneficial for the body, enriched with protein components and have the benefits of berries, vegetables and vegetable components, are suitable for consumption by all categories of people, including people suffering from allergies to pine nuts, lactose intolerance, gluten intolerance, and also do not contain sugar, making them suitable for consumption by people with diabetes or prone to obesity. 2 cl, 1 tbl

Inventors

  • VASILEVA ELENA NIKOLAEVNA

Dates

Publication Date
20260507
Application Date
20251027

Claims (20)

  1. 1. A berry-protein bar with L-carnitine, characterized in that the bar composition includes a syrup part and a dry part and contains the following ingredients, kg per 1 batch, which is 38 kg:
  2. syrup part:
  3. - isomaltooligosaccharide syrup - 13.360;
  4. - coconut oil - 2.245;
  5. - dry sorbitol - 0.035;
  6. - liquid glycerin - 0.715;
  7. - dry soy lecithin - 0.035;
  8. - liquid Strawberry flavoring - 0.070;
  9. dry part:
  10. - hydrolyzed collagen - 0.020;
  11. - sodium caseinate food grade - 2.100;
  12. - protein concentrate KSB-UF-80 - 14.175;
  13. - rice flour - 0.210;
  14. - milk protein concentrate - 2.100;
  15. - corn flakes 10-12 mm - 1.040;
  16. - dried strawberries, sliced 3-5 mm - 1,500;
  17. - beet powder - 0.380;
  18. - dry L-carnitine - 0.013;
  19. - ascorbic acid - 0.002.
  20. 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, 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 this well-known bar is its sugar content, making it unsuitable for people with sugar intolerances and reducing its nutritional value. This well-known bar also contains pine nut pulp, which contains the specific allergen f253, which can cause an allergic reaction in certain groups of people. The technical objective of this invention is to overcome the shortcomings of the prior art and create a berry-protein bar with a reduced sugar content while still providing high energy and protein value. Another objective is to expand the range of berry-protein desserts with a long shelf life that are suitable for all categories of people and beneficial for the body. Disclosure of invention To solve the technical problems, a composition of a berry-protein bar with a high protein content and L-carnitine with a “Strawberry” flavor was proposed. The technical result of the proposed invention is an expanded range of berry-protein dessert bars that have a long shelf life, are suitable for all ages, and are beneficial for the body. The berry-protein bar is enriched with protein components and offers the benefits of berries, vegetables, and plant components. It is suitable for people with pine nut allergies, lactose intolerance, and gluten intolerance. Its low sugar content makes it suitable for people with diabetes or obesity. The technical objectives and technical r