Method for preparation of protein-enriched dry powdered compositions for instant food preparation

Abstract

FIELD: food industry.SUBSTANCE: method for preparing protein-enriched dry powdered compositions is proposed, which includes mixing dry ground components and packaging the mixture in barrier containers. The mixture contains a protein base, a texture-forming crushed component, vegetable, or mushroom, or fruit and / or berry, or vegetable and mushroom, or fruit and / or berry and vegetable dry crushed compositions, crushed dietary fiber, lecithin and flavoring additives. The protein base includes isolates, proteins or concentrates of plant or animal protein, as well as combinations thereof. The chopped dietary fibers are selected from a series containing inulin, psyllium, oat or barley beta-glucans, fructooligosaccharides, citrus fibers, vegetable fibers, and fruit fibers.EFFECT: creation of universal protein-enriched dry mixes for drinks, snacks, light soups and cocktails, as well as thick sauces and main courses with a variety of organoleptic profiles, enriched with high-quality proteins of plant or animal origin, dietary fiber, vitamins, minerals and phytonutrients, and a stable structure during storage.5 cl, 60 ex

Description

[0001] Technical field

[0002] The invention relates to the food industry, namely to technologies for creating functional dry mixes that can be reconstituted with water or other liquids for quick snacks, preparing light soups, cocktails, as well as thick sauces, spreads and pureed dishes.

[0003] Technique level.

[0004] A prior art discloses a composition comprising oat bran, whey protein concentrate, and ground oat stalk (straw) in the following ratio of the initial components, wt.%: oat bran 15.0-60.0, ground oat stalk (straw) 10.0-30.0, and whey protein concentrate (balance). The composition is added to the mixture with boiled water at a temperature of 20-60°C to produce a ready-to-drink beverage. Depending on preference, the beverage can be consumed either as a separate product or mixed with flavorings, milk, kefir, various juices, and other liquid and paste-like products. The invention makes it possible to obtain a product with increased biological value, significantly activating the recovery process after physical activity, and reducing the adaptation period (both to physical activity and to changing environmental conditions) (RU 2458522 C1, 20.08.2012.

[0005] Furthermore, a method for isolating the protein component of animal muscle tissue is known. This involves mixing the crushed tissue with an acidic aqueous liquid medium with a pH below 3.5. The protein-enriched aqueous solution can be processed to precipitate the protein, followed by its isolation. This allows for the production of a protein-enriched solution virtually free of myofibrils and sarcomeric tissue structures, as well as expanding the availability of muscle protein sources that are currently underutilized as food raw materials, such as fish past their expiration date (RU 2225694 C2 20.03.2004).

[0006] In addition, a method for obtaining protein isolate from defatted pea flour is known, characterized in that the extraction of defatted pea flour with acetone is carried out in three stages, each of which is carried out for one hour at a temperature of 20-25 ° C and constant stirring, and the ratio of flour and acetone in the first stage is 1: 5, in the other two 1: 3, at the end of each stage, the vegetable oil miscella is separated, alkaline extraction is carried out at a pH of 9.6 and a hydromodulus of 1:18 for one hour at a temperature of 20-25 ° C, then the protein extract is separated and purified from solid sediment and insoluble components, protein precipitation is carried out with 25% citric acid at a pH of 4.5, the protein mass is separated from the liquid part and the resulting protein mass is neutralized with alkali, then the protein mass is frozen to -20 ° C and subjected to lyophilization dried, crushed, packaged.The invention makes it possible to obtain an isolate with a high protein content, improved functional, technological and taste properties (RU 2838612 C1 21.04.2025).

[0007] Along with the above, a dry food composition is known, consisting of: a structured vegetable protein product containing predominantly aligned protein fibers; and proteins of a strengthening agent (AU 2008237302, 16.10.2008).

[0008] The disadvantages of previously known dry protein mixtures include: from patent RU 2458522 C1, the food composition does not provide universal application, is limited in protein sources, and does not allow for the addition of vegetable, mushroom, fruit, and fiber components that shape the functional properties and organoleptic profile of the product. From patent RU 2225694 C2, a method for isolating a protein component from animal muscle tissue in an acidic medium pertains to methods for obtaining protein, and not to the technology for preparing ready-made food mixtures, and therefore does not ensure the achievement of the claimed technical result. From patent RU 2838612 C1, a method for producing protein isolate from defatted pea flour using multi-stage extraction and freeze-drying, aimed at obtaining raw materials, but not a finished food product.From international application AU 2008237302 a dry composition comprising structured vegetable protein and proteins of a strengthening agent, intended to imitate meat texture, which does not ensure rapid reconstitution of the product with water and does not provide for a complex composition including grain, vegetable, mushroom, fruit and fiber components.

[0009] The disadvantages of known solutions include limited protein sources, lack of dietary fiber, vegetable and fruit components, low functionality, the impossibility of cooking without heat treatment, and a limited shelf life.

[0010] The claimed invention is aimed at eliminating the aforementioned shortcomings and achieving a technical result consisting in the creation of a universal, long-life, protein-enriched dry mix with a wide range of protein sources, the ability to quickly reconstitute with water or other liquids without cooking, expanded nutritional and organoleptic value due to the introduction of vegetable, mushroom, fruit and fiber components, as well as ensuring a long shelf life with a water activity of no more than 0.25.

[0011] Disclosure of invention.

[0012] The technical result of the claimed method consists in the creation of universal protein-enriched dry mixes for drinks, snacks, light soups and cocktails, as well as thick sauces and main courses with a variety of organoleptic profiles, enriched with high-quality proteins of plant or animal origin, dietary fiber, vitamins, minerals and phytonutrients and a stable structure during storage.

[0013] Dry powder mixture includes the following dry ground components:

[0014] Protein base (25-85 wt.%) - isolates, proteins or concentrates of plant or animal origin: mung bean, rice, soybeans, chickpeas, lentils, peas, sunflower, peeled hemp seeds, pumpkin seeds, oats, potato protein, lupine, wheat, corn, amaranth, chia, artichoke, microalgae (spirulina, chlorella), milk isolates, egg isolates, fish and seafood isolates, meat isolates, as well as combinations thereof.

[0015] Texture-forming ground component (6-50 wt.%), quick-cooking, not requiring cooking, selected from:

[0016] • instant grain products (flakes or freeze-dried buckwheat, oatmeal, rice, millet, quinoa, as well as cereals dried in other ways that can be cooked without boiling);

[0017] • instant potato powder (potato flakes);

[0018] • instant pseudo-cereals (amaranth, quinoa);

[0019] • instant grain legume powders (chickpeas, lentils, peas, beans, mung beans, legume-based mixtures), including freeze-dried or flakes;

[0020] • any combination of the listed components.

[0021] • vegetable or mushroom or fruit / berry or vegetable and mushroom or fruit / berry and vegetable crushed compositions (8-40 wt.%), selected from:

[0022] • vegetables: carrots, beets, parsnips, celery (root and stem), Jerusalem artichoke, broccoli, cauliflower, Brussels sprouts, white cabbage, red cabbage, green peas, tomatoes, bell peppers, eggplant, pumpkin, zucchini, squash, onions, leeks, green onions, garlic, spinach, sorrel, Swiss chard, lettuce, parsley (leaf and root), dill, basil, cilantro, oregano, rosemary;

[0023] • mushrooms: champignon, oyster mushroom, shiitake, porcini mushroom, birch bolete, aspen boletus, honey mushroom, chanterelle, morel, boletus, butter mushroom, saffron milk cap, matsu-take, truffle, reishi, russula;

[0024] • fruits / berries - apple, pear, mango, peach, apricot, banana, strawberry, raspberry, blueberry, blackberry, currant, cranberry, lingonberry, pineapple, orange, lemon, grapefruit, cherry, sea buckthorn, grapes, pomegranate, rose hips, chokeberry, olive;

[0025] Dietary fiber (dietary fiber) crushed (0-8 wt.%, optional) - inulin, psyllium, oat or barley beta-glucans, fructooligosaccharides (FOS), citrus fiber, vegetable fiber, fruit fiber.

[0026] Lecithin (0-0.8 wt.%, optional) - of plant origin.

[0027] Flavoring additives (1-5 wt.%) - table salt, sea salt, sugar or sweetener, turmeric, coriander, cinnamon, paprika, smoked paprika, garlic powder, black pepper, white pepper, hot red pepper, dried basil, dried ginger, dried lemongrass, cumin, dried oregano, dried dill, dried parsley, dried bay leaf, nutmeg, mint, food yeast extract, cardamom, fennel, cloves, anise, vanilla.

[0028] Additionally: permitted food additives may be added to the mixture: antioxidants and anti-caking agents (e.g., ascorbic acid, tocopherols, silicon dioxide, starch); flavorings, colorings, flavor enhancers in quantities regulated by technical specifications, which helps increase shelf life, improve flowability, and improve the taste of the product.

[0029] Implementation of the invention.

[0030] The term “ground components, products” refers to dry products that have been reduced to a powdery or granular state (including powders, flakes, sublimated particles, etc.).

[0031] The mixture is produced industrially by mixing crushed ingredients and packaging in barrier packaging (aw ≤ 0.25) in portions for households or in large batches for HoReCa, has a shelf life of 12 months or more.

[0032] The actual protein content of the dry mix is ​​calculated based on the protein content of the isolates (protein concentrates, proteins) used (≈80-90%) and ranges from 20-76 wt.%. For simplicity, the protein content of other products is not taken into account and will be adjusted in the final recipes during production.

[0033] The end user reconstitutes the product with a liquid of their choice (water, meat or vegetable broth, milk or fermented milk products (including plant-based alternatives), or juice) at a temperature of 15-100°C for 2-3 minutes. Depending on the amount of liquid added, the product can take on various consistencies: a drink, soup, cream soup, cocktail, thick sauce, spread, appetizer, or pureed main course.

[0034] With an optimal serving of the finished product weighing approximately 25-30 g, the estimated protein content, based on a protein base with a protein concentration of 80-90%, is 6-20 g per serving. This amount of protein provides a significant portion of the average daily requirement for an adult and helps enhance the nutritional value of the product while maintaining its ease and speed of preparation.

[0035] The texture-forming component (grain products, potato powders, pseudo-cereals, legumes and quick-cooking mixtures based on them) additionally enriches the mixture with slowly digestible carbohydrates, dietary fiber, B vitamins, magnesium, potassium and phosphorus, which promotes prolonged satiety and maintains stable glucose levels.

[0036] Vegetable, mushroom and fruit components provide vitamins A, C, E, K, folic acid, antioxidants, β-carotene, potassium, iron and organic acids, as well as natural umami compounds that improve the taste of the product without adding flavor enhancers.

[0037] Dietary fiber helps normalize the gastrointestinal tract, improve intestinal microbiota, reduce the glycemic index of the product and increase the bioavailability of microelements.

[0038] Lecithin (sunflower or soy) improves emulsification and uniform distribution of fats, promotes a stable texture during reconstitution, and is a source of phospholipids and choline, which are involved in metabolism and maintenance of liver function.

[0039] Flavoring additives not only shape the organoleptic profile, but also introduce phytocomponents with biologically active properties - essential oils, antioxidants, flavonoids, which have an anti-inflammatory effect.

[0040] The resulting mixture is characterized by:

[0041] - light weight and compactness with high nutritional density (≈ 4-7 g protein per 10 g dry mixture);

[0042] - versatility of use - the ability to prepare soups, cocktails, sauces, spreads or pureed dishes by changing the amount of liquid added;

[0043] - long shelf life (12 months or more) with water activity aw ≤ 0.25 and no need for refrigeration or freezing;

[0044] - high recovery speed - the product is ready in 2-3 minutes at a temperature of 15-100°C;

[0045] - a variety of flavors and nutritional profiles achieved through combinations of protein, texture, vegetable, mushroom and spice components.

[0046] The combination of the above features ensures the achievement of a technical result - the creation of a universal, protein-enriched, long-lasting dry mix, characterized by a high protein content, a stable structure during storage, and technological simplicity of preparation.

[0047] The estimated protein content of the finished mixture is 20-76% by weight (including the protein content of isolates, 80-90%). The mixture is manufactured industrially by mixing ground ingredients and packaging in barrier packaging (aw ≤ 0.25) in individual portions for households or in large batches for HoReCa. It has a shelf life of 12 months or more.

[0048] The mixture is reconstituted by the end user with liquid (water, meat or vegetable broth, milk or fermented milk products (including plant-based ones), or juice) at a temperature of 15-100°C for 2-3 minutes. Depending on the amount of liquid added, the product can be used as a drink, soup, cocktail, sauce, spread, or puree.

[0049] Examples of implementation (60 recipes) demonstrate the variability and versatility of this method. The protein amount is calculated as a minimum based on the approximate protein content of the isolate (80-90%) and the isolate (protein) content in the recipe. For simplicity, the protein content of vegetables, mushrooms, fruits, texture-forming components, and other ingredients is not included in the calculations and will be adjusted during industrial production based on the final product recipe.

[0050] Block I. Light Soups

[0051] Example 1. Tomato soup with rice protein

[0052] Dry mix composition (100 g, wt.%): rice protein isolate - 25.0; instant potato powder (potato flakes) - 33.0; tomato powder - 25.0; carrot powder - 5.0; fried onion powder - 5.0; dietary fiber (dietary fiber) - inulin - 3.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, dried dill, black pepper) - 3.5. Total: 100.0.

[0053] Protein ≈ 20-22 wt.% (with 80-90% protein in isolate).

[0054] Reconstitution by the end user: 30g dry mix + 230ml hot water at 90°C, leave for 2-3 minutes while stirring.

[0055] Example 2. Light lentil soup with mung bean protein

[0056] Dry mix composition (100 g, wt.%): mung bean protein isolate - 35.0; instant lentil powder - 40.0; carrot powder - 5.0; fried onion powder - 3.0; celery powder - 8.0; dietary fiber (dietary fiber) - psyllium - 6.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, turmeric, coriander) - 2.5. Total: 100.0.

[0057] Protein ≈ 28-31 wt.%.

[0058] Reconstitution: 30g dry mixture + 220ml hot vegetable broth (or water), 2-3 minutes, stirring.

[0059] Example 3. Minestrone with soy protein

[0060] Dry mix composition (100 g, wt.%): soy protein isolate - 40.0; crushed instant oatmeal - 25.0; tomato powder - 12.0; carrot powder - 8.0; zucchini powder - 5.0; spinach powder - 5.0; dietary fiber (dietary fiber) - inulin - 2.0; sunflower lecithin (soy) - 0.5; flavoring additives (table salt, oregano, basil, garlic powder) - 2.5. Total: 100.0.

[0061] Protein ≈ 32-36 wt.%.

[0062] Reconstitution: 30g dry mixture + 230ml hot water or hot vegetable broth, 2-3 minutes, stirring.

[0063] Example 4. Pumpkin cream soup with chickpea protein

[0064] Dry mix composition (100 g, wt.%): chickpea protein isolate - 25.0; instant potato powder (potato flakes) - 40.0; pumpkin powder - 25.0; carrot powder - 5.0; blanched onion powder - 2.0; sunflower (soy) lecithin - 0.6; flavoring additives (table salt, nutmeg, white pepper) - 2.4. Total: 100.0.

[0065] Protein ≈ 20-22 wt.%.

[0066] Reconstitution: 30g dry mix + 220ml hot milk (or hot plant milk - oat / soy), 2-3 minutes, stirring.

[0067] Example 5. Lenten borscht with pea protein

[0068] Dry mix composition (100 g, wt.%): pea protein isolate - 36.0; instant millet groats - 29.0; beetroot powder - 12.0; white cabbage powder - 8.0; carrot powder - 6.0; onion powder - 4.0; dietary fiber (dietary fiber) - inulin - 2.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, powdered garlic, dried bay leaf, dried dill) - 2.5. Total: 100.0.

[0069] Protein ≈ 29-32 wt.%.

[0070] Reconstitution: 30g dry mixture + 230ml hot water, 2-3 minutes, stirring.

[0071] Example 6. Asian Soup with Rice and Soy Protein

[0072] Dry mix composition (100 g, wt.%): soy protein isolate - 20.0; rice protein isolate - 15.0; instant rice groats - 20.5; instant quinoa - 10.0; tomato powder - 8.0; sweet pepper powder - 6.0; champignon powder - 10.0; onion powder - 4.0; dietary fiber (dietary fiber) - citrus fiber - 3.0; sunflower lecithin (soy) - 0.5; salt, spices, dried herbs and flavorings (table salt, dried lemongrass, dried ginger, hot pepper) - 3.0. Total: 100.0.

[0073] Protein ≈ 28-32 wt.%.

[0074] Reconstitution: 30g dry mixture + 230ml hot water (or hot vegetable broth), 2-3 minutes, stirring.

[0075] Example 7. Broccoli Soup with Hemp and Rice Protein

[0076] Dry mix composition (100 g, wt.%): hemp protein isolate - 18.0; rice protein isolate - 17.0; instant potato powder (potato flakes) - 32.0; broccoli powder - 12.0; spinach powder - 8.0; carrot powder - 5.0; dietary fiber (dietary fiber) - vegetable fiber - 5.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, black pepper, coriander) - 2.5. Total: 100.0.

[0077] Protein ≈ 28-32 wt.%.

[0078] Reconstitution: 30g dry mixture + 230ml hot water, 2-3 minutes, stirring.

[0079] Example 8. Green vegetable soup with triple protein base

[0080] Dry mix composition (100 g, wt.%): rice protein isolate - 15.0; mung bean protein isolate - 12.0; soy protein isolate - 8.0; instant quinoa - 15.0; instant oatmeal - 10.0; instant potato powder (potato flakes) - 9.0; spinach powder - 10.0; broccoli powder - 10.0; zucchini powder - 5.0; dietary fiber (dietary fiber) - FOS - 3.0; sunflower lecithin (soy) - 0.5; flavoring additives (table salt, dried parsley, garlic powder) - 2.5. Total: 100.0.

[0081] Protein ≈ 28-32 wt.%.

[0082] Reconstitution: 30g dry mixture + 220ml hot vegetable broth, 2-3 minutes, stirring.

[0083] Example 9. Chicken and Quinoa Soup

[0084] Dry mix composition (100 g, wt.%): soy protein isolate - 20; chicken protein hydrolysate - 15; instant quinoa - 20; apple powder - 10; carrot powder - 10; celery powder - 10; onion powder - 5; citrus fiber - 5; flavoring additives (table salt, parsley powder) - 5. Total: 100.0.

[0085] Protein ≈ 28-32%.

[0086] Reconstitution: 30g dry mixture + 220ml hot vegetable broth, 2-3 minutes, stirring.

[0087] Example 10. Turkey and Apple Soup

[0088] Dry mix composition (100 g, wt.%): pea protein isolate - 25; turkey protein concentrate - 20; instant potato powder (potato flakes) - 25; apple powder - 10; carrot powder - 8; onion powder - 5; vegetable fiber - 5; spices (sugar, nutmeg, white pepper) - 2. Total: 100.0.

[0089] Protein ≈ 30-34%.

[0090] Reconstitution: 30g dry mixture + 220ml hot vegetable broth, 2-3 minutes, stirring.

[0091] Block II. Cream Soups

[0092] Example 11. Cream of mushroom soup with soy protein

[0093] Composition (100 g, wt.%): soy protein isolate - 45.0; instant potato powder (potato flakes) - 22.0; champignon powder - 20.0; porcini mushroom powder - 8.0; onion powder - 2.0; sunflower lecithin (soy) - 0.5; flavoring additives (table salt, black pepper, nutmeg) - 2.5. Total: 100.0.

[0094] Protein ≈ 36-40 wt.%.

[0095] Reconstitution: 30g mixture + 200ml hot water or vegetable broth, 2-3 minutes, stirring.

[0096] Example 12. Creamy broccoli soup with rice protein

[0097] Ingredients: rice protein isolate - 42.0; crushed instant oatmeal - 20.0; broccoli powder - 12.0; spinach powder - 8.0; leek powder - 6.0; carrot powder - 6.0; dietary fiber (dietary fiber) - inulin - 5.0; sunflower lecithin (soy) - 0.6; flavoring additives (table salt, powdered garlic, dried parsley) - 2.4.

[0098] Protein ≈ 34-38 wt.%.

[0099] Reconstitution: 30g mixture + 210ml hot milk (or oat milk), 2-3 minutes, stirring.

[0100] Example 13. Pumpkin and Ginger Cream Soup with Chickpea Protein

[0101] Ingredients: chickpea protein isolate - 40.0; instant potato powder (potato flakes) - 25.0; pumpkin powder - 20.0; carrot powder - 5.0; onion powder - 5.0; dried ginger powder - 1.0; dietary fiber (dietary fiber) - vegetable fiber - 2.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, turmeric, white pepper) - 1.5.

[0102] Protein ≈ 32-36 wt.%.

[0103] Reconstitution: 30g mixture + 220ml hot water, 2-3 minutes, stirring.

[0104] Example 14. Creamy spinach-cheese soup with mung bean and rice protein

[0105] Ingredients: mung bean protein isolate - 20.0; rice protein isolate - 20.0; crushed instant rice groats - 15.0; spinach powder - 16.0; broccoli powder - 15.0; onion powder - 5.0; dietary fiber (dietary fiber) - citrus fiber - 5.0; sunflower lecithin (soy) - 0.5; flavoring additives (table salt, nutmeg, black pepper, food yeast extract) - 3.5.

[0106] Protein ≈ 32-36 wt.%.

[0107] Reconstitution: 30g mixture + 210ml hot milk (or soy / oat milk), 2-3 minutes, stirring.

[0108] Example 15. Carrot-orange cream soup with pea protein

[0109] Ingredients: pea protein isolate - 44.0; instant potato powder (potato flakes) - 25.0; carrot powder - 15.0; leek powder - 5.0; celery powder - 5.0; dietary fiber (dietary fiber) - citrus fiber - 4.0; sunflower (soy) lecithin - 0.5; flavoring additives (sugar, table salt, coriander, white pepper) - 1.5.

[0110] Protein ≈ 35-39 wt.%.

[0111] Reconstitution: 30g mixture + 220ml hot water, 2-3 minutes, stirring.

[0112] Example 16. Creamy mushroom soup "Forest" with hemp and soy protein

[0113] Ingredients: hemp protein isolate - 20.0; soy protein isolate - 20.0; instant potato powder (potato flakes) - 25.0; dried honey fungus powder - 10.0; dried chanterelle powder - 10.0; champignon powder - 5.0; carrot powder - 5.0; onion powder - 2.0; soy (sunflower) lecithin - 0.5; flavoring additives (table salt, powdered garlic, black pepper, dried bay leaf) - 2.5.

[0114] Protein ≈ 32-36 wt.%.

[0115] Reconstitution: 30g mixture + 200ml hot vegetable broth, 2-3 minutes, stirring.

[0116] Example 17. Tomato-basil cream soup with a triple protein base

[0117] Ingredients: rice protein isolate - 15.0; mung bean protein isolate - 15.0; soy protein isolate - 15.0; instant quinoa - 20.0; tomato powder - 18.0; carrot powder - 5.0; leek powder - 4.0; dietary fiber (dietary fiber) oat beta-glucans - 5.0; sunflower lecithin (soy) - 0.5; flavoring additives (table salt, dried basil, oregano, black pepper) - 2.5.

[0118] Protein ≈ 36-40 wt.%.

[0119] Reconstitution: 30g mixture + 210ml hot water, 2-3 minutes, stirring.

[0120] Example 18. Creamy Potato and Greens Soup with Chickpea and Rice Protein

[0121] Ingredients: chickpea protein isolate - 20.0; rice protein isolate - 20.0; instant potato powder (potato flakes) - 30.0; spinach powder - 11.0; dried parsley powder - 5.0; carrot powder - 5.0; dietary fiber (dietary fiber) - vegetable fiber - 5.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, dried dill, garlic powder) - 3.5.

[0122] Protein ≈ 32-36 wt.%.

[0123] Reconstitution: 30g mixture + 200ml hot vegetable broth (or chicken broth, or water), 2-3 minutes, stirring.

[0124] Example 19. Creamy Cheese and Mushroom Soup with Soy and Milk Protein

[0125] Ingredients: soy protein isolate - 30.0; whey protein concentrate - 25.0; instant potato powder - 20.0; champignon powder - 15.0; onion powder - 5.0; flavorings (sugar, black pepper, nutmeg) - 5.0. Total: 100.0.

[0126] Protein ≈ 44-50 wt.%.

[0127] Reconstitution: 30g mixture + 210ml hot milk, 2-3 minutes, stirring.

[0128] Example 20. Carrot-orange cream soup with chicken protein

[0129] Ingredients: rice protein isolate - 25.0; chicken protein hydrolysate - 20.0; instant potato powder (potato flakes) - 15.0; carrot powder - 20.0; orange powder - 10.0; celery powder - 5.0; citrus fiber - 3.0; flavoring additives (sugar, turmeric, coriander) - 2.0. Total: 100.0.

[0130] Protein ≈ 36-41 wt.%.

[0131] Reconstitution: 30g mixture + 220ml hot water, 2-3 minutes, stirring.

[0132] Block III. Cocktails (cold recovery)

[0133] Example 21. Tomato smoothie with soy protein

[0134] Dry mix composition (100 g, wt.%): soy protein isolate - 50.0; instant quinoa - 10.0; tomato powder - 25.0; carrot powder - 5.0; celery powder - 5.0; dietary fiber (dietary fiber) - inulin - 2.0; sunflower lecithin (soy) - 0.5; flavoring additives (table salt, dried basil, black pepper) - 2.5. Total: 100.0.

[0135] Protein ≈ 40-45 wt.%

[0136] Reconstitution: 30 g dry mix + 250 ml chilled water (15-20 °C), shake for 2-3 min (shaker / mixer).

[0137] Example 22. "Beetroot and spinach" with mung bean protein

[0138] Ingredients: mung bean protein isolate - 36.0; instant potato powder (potato flakes) - 20.0; beetroot powder - 15.0; spinach powder - 12.0; carrot powder - 6.0; onion powder - 6.0; dietary fiber (dietary fiber) - vegetable fiber - 2.0; sunflower lecithin (soy) - 0.5; flavoring additives (table salt, dried ginger, coriander) - 2.5. Total: 100.0.

[0139] Protein ≈ 29-32 wt.%.

[0140] Reconstitution: 30g + 240ml chilled vegetable broth / water, 2-3 min (shaker / mixer).

[0141] Example 23. "Spinach-broccoli" with rice protein

[0142] Ingredients: rice protein isolate - 40.0; crushed instant oatmeal - 20.0; spinach powder - 15.0; broccoli powder - 14.0; carrot powder - 6.0; dietary fiber (dietary fiber) - FOS - 2.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, dried parsley, black pepper) - 2.5. Total: 100.0.

[0143] Protein ≈ 32-36 wt.%.

[0144] Reconstitution: 30g + 250ml chilled mineral water or plant milk, 2-3 min (shaker / mixer).

[0145] Example 24. Carrot-tomato smoothie with chickpea and rice protein

[0146] Ingredients: chickpea protein isolate - 20.0; rice protein isolate - 20.0; instant quinoa - 23.0; tomato powder - 20.0; carrot powder - 7.0; celery powder - 5.0; dietary fiber (dietary fiber) - vegetable fiber - 2.0; sunflower (soy) lecithin - 0.5; flavorings (table salt, coriander, white pepper) - 2.5. Total: 100.0.

[0147] Protein ≈ 32-36 wt.%.

[0148] Reconstitution: 30g + 250ml chilled plant milk (oat / soy) or water, 2-3 min (shaker / mixer).

[0149] Example 25. Beetroot and Soy Protein Shake

[0150] Ingredients: soy protein isolate - 38.0; instant millet groats - 20.0; beetroot powder - 15.0; carrot powder - 10.0; spinach powder - 7.0; onion powder - 4.0; dietary fiber (dietary fiber) - inulin - 3.0; sunflower lecithin (soy) - 0.5; flavoring additives (table salt, dried dill, caraway) - 2.5. Total: 100.0.

[0151] Protein ≈ 30-34 wt.%.

[0152] Reconstitution: 30g + 230ml chilled kefir (alternative: plant-based yogurt), 2-3 min (shaker / mixer).

[0153] Example 26. "Mediterranean Tomato Basil"

[0154] Ingredients: soy protein isolate - 15.0; rice protein isolate - 15.0; pea protein isolate - 10.0; crushed instant oatmeal - 25.0; tomato powder - 20.0; spinach powder - 7.0; onion powder - 5.0; sunflower lecithin (soy) - 0.5; flavoring additives (table salt, oregano, dried basil) - 2.5. Total: 100.0.

[0155] Protein ≈ 32-36 wt.%

[0156] Reconstitution: 30g + 240ml chilled vegetable broth or water, 2-3 min (shaker / mixer).

[0157] Example 27. "Kefir vegetable" with mung bean and rice protein

[0158] Ingredients: mung bean protein isolate - 20.0; rice protein isolate - 20.0; instant potato powder (potato flakes) - 25.0; spinach powder - 15.0; carrot powder - 10.0; onion powder - 5.0; dietary fiber (dietary fiber) - vegetable fiber - 2.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, powdered garlic, dried parsley) - 2.5. Total: 100.0.

[0159] Protein ≈ 32-36 wt.%.

[0160] Reconstitution: 30g + 230ml chilled kefir (alternative: plant-based yogurt), 2-3 min (shaker / mixer).

[0161] Example 28. Green Energy with Rice Protein

[0162] Ingredients: rice protein isolate - 45.0; crushed instant oatmeal - 15.0; spinach powder - 15.0; broccoli powder - 12.0; carrot powder - 6.0; dietary fiber (dietary fiber) - inulin - 4.0; sunflower (soy) lecithin - 0.5; flavorings (table salt, black pepper, coriander) - 2.5. Total: 100.0.

[0163] Protein ≈ 36-40 wt.%.

[0164] Reconstitution: 30g + 250ml chilled water / mineral water or plant milk, 2-3 min (shaker / mixer).

[0165] Example 29. Milk-oat shake with whey protein

[0166] Ingredients: oat protein isolate - 25.0; whey protein isolate - 35.0; instant oat flakes - 15.0; banana powder - 15.0; apple powder - 5.0; flavors (sugar, cinnamon, vanilla) - 5.0. Total: 100.0.

[0167] Protein ≈ 48-54 wt.%.

[0168] Reconstitution: 30 g mixture + 250 ml chilled milk, 2-3 min (shaker / mixer).

[0169] Example 30. Berry Cocktail

[0170] Ingredients: pea protein isolate - 20.0; milk isolate - 25.0; crushed instant rice flakes - 10.0; strawberry powder - 20.0; blueberry powder - 15.0; fruit fiber - 5.0; flavorings (sugar, vanilla, cardamom) - 5.0. Total: 100.0.

[0171] Protein ≈ 36-41 wt.%.

[0172] Reconstitution: 30g + 240ml chilled milk or water, 2-3 min (shaker / mixer).

[0173] Block IV. Sauces and spreads

[0174] Example 31. Tomato protein sauce with soy protein

[0175] Composition (100 g, wt.%): soy protein isolate - 40.0; instant potato powder (potato flakes) - 25.0; tomato powder - 20.0; carrot powder - 6.0; onion powder - 5.0; dietary fiber (dietary fiber) - inulin - 2.0; soy lecithin (sunflower) - 0.5; flavoring additives (table salt, oregano, basil, garlic powder) - 1.5.

[0176] Protein ≈ 32-36 wt.%.

[0177] Reconstitution: 30g mixture + 100-150ml hot water, 2-3 minutes, stirring.

[0178] Example 32. Mushroom spread with rice protein

[0179] Ingredients: rice protein isolate - 42.0; instant potato powder (potato flakes) - 25.0; champignon powder - 12.0; porcini mushroom powder - 10.0; onion powder - 6.0; dietary fiber (dietary fiber) - psyllium - 2.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, black pepper, nutmeg) - 2.5.

[0180] Protein ≈ 33-38 wt.%.

[0181] Reconstitution: 30g + 100-150ml hot water, 2-3 minutes, stirring.

[0182] Example 33. Beetroot spread with mung bean protein

[0183] Ingredients: mung bean protein isolate - 40.0; instant quinoa - 20.0; beetroot powder - 20.0; carrot powder - 6.0; onion powder - 5.0; dietary fiber (dietary fiber) - FOS - 5.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, powdered garlic, coriander) - 3.5.

[0184] Protein ≈ 32-36 wt.%.

[0185] Reconstitution: 30g + 100-150ml water, 2-3 minutes, stirring.

[0186] Example 34. Protein-vegetable sauce with chickpea protein

[0187] Ingredients: chickpea protein isolate - 45.0; instant potato powder (potato flakes) - 20.0; carrot powder - 10.0; spinach powder - 8.0; onion powder - 7.0; dietary fiber (dietary fiber) - vegetable fiber - 5.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, dried parsley, black pepper) - 4.5.

[0188] Protein ≈ 36-40 wt.%.

[0189] Reconstitution: 30g + 90ml vegetable broth or water, 2-3 minutes, stirring.

[0190] Example 35. Mushroom pate with pea protein

[0191] Ingredients: pea protein isolate - 40.0; instant oatmeal - 20.0; champignon powder - 15.0; chanterelle powder - 10.0; fried onion powder - 7.0; dietary fiber (dietary fiber) - beta-glucans - 5.0; sunflower (soy) lecithin - 0.5; flavorings (table salt, bay leaf, black pepper) - 2.5.

[0192] Protein ≈ 32-36 wt.%.

[0193] Reconstitution: 30g + 100-150ml water, 2-3 minutes, stirring.

[0194] Example 36. Mediterranean sauce

[0195] Ingredients: soy protein isolate - 15.0; rice protein isolate - 15.0; chickpea protein isolate - 15.0; instant potato powder (potato flakes) - 20.0; tomato powder - 17.0; spinach powder - 10.0; onion powder - 5.0; flavoring additives (salt, oregano, basil) - 3.

[0196] Protein ≈ 36-40 wt.%.

[0197] Reconstitution: 30g + 100-150ml hot water, 2-3 minutes, stirring.

[0198] Example 37. Carrot-pumpkin dip with rice and mung bean protein

[0199] Ingredients: rice protein isolate - 20.0; mung bean protein isolate - 20.0; instant quinoa - 20.0; carrot powder - 12.0; pumpkin powder - 14.0; onion powder - 6.0; dietary fiber (dietary fiber) - vegetable fiber - 5.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, nutmeg, coriander) - 2.5.

[0200] Protein ≈ 32-36 wt.%.

[0201] Reconstitution: 30g + 100-150ml water, 2-3 minutes, stirring.

[0202] Example 38. Protein-spinach sauce with hemp protein

[0203] Ingredients: hemp protein isolate - 42.0; instant potato powder (potato flakes) - 25.0; spinach powder - 12.0; broccoli powder - 8.0; fried onion powder - 6.0; dietary fiber (dietary fiber) - FOS - 4.0; sunflower lecithin (soy) - 0.5; flavoring additives (table salt, powdered garlic, dried parsley) - 2.5.

[0204] Protein ≈ 33-37 wt.%.

[0205] Reconstitution: 30g + 100-150ml hot water, 2-3 minutes, stirring.

[0206] Example 39. Tuna-chickpea spread with fish and vegetable protein

[0207] Dry mix composition (100 g, wt.%): chickpea protein isolate - 25.0; fish protein concentrate (tuna) - 25.0; instant potato powder (potato flakes) - 20.0; tomato powder - 15.0; onion powder - 5.0; vegetable fiber - 5.0; flavoring additives (sugar, table salt, dried dill, black pepper, parsley) - 5.0. Total: 100.0.

[0208] Protein ≈ 40-45 wt.%.

[0209] Reconstitution: 30g mixture + 100-150ml hot water, 2-3 minutes, stirring.

[0210] Example 40. Chicken and Apricot Sauce with Rice Protein

[0211] Dry mix composition (100 g, wt.%): rice protein isolate - 20.0; chicken protein hydrolysate - 20.0; instant rice flakes - 20.0; apricot powder - 15.0; carrot powder - 10.0; onion powder - 5.0; fruit fiber - 5.0; flavoring additives (sugar, coriander, dried ginger) - 5.0. Total: 100.0.

[0212] Protein ≈ 32-36 wt.%.

[0213] Reconstitution: 30g mixture + 100-150ml hot water, 2-3 minutes, stirring.

[0214] Block V. Main courses / puree

[0215] Example 41. Mashed potatoes with soy protein

[0216] Dry mix composition (100 g, wt.%): soy protein isolate - 40.0; instant potato powder (potato flakes) - 35.0; champignon powder - 15.0; fried onion powder - 2.0; dietary fiber (dietary fiber) - inulin - 5.0; soy lecithin (sunflower) - 0.5; flavoring additives (table salt, dried dill, black pepper) - 2.5.

[0217] Protein ≈ 32-36 wt.%.

[0218] Reconstitution: 30g + 100ml hot water, 2-3 minutes, stirring

[0219] Example 42. Lentil puree with rice protein

[0220] Dry mix composition (100 g, wt.%): rice protein isolate - 42.0; instant lentil powder - 30.0; carrot powder - 10.0; spinach powder - 8.0; onion powder - 4.0; dietary fiber (dietary fiber) - psyllium - 2.0; flavoring additives (table salt, turmeric, coriander) - 4.

[0221] Protein ≈ 33-37 wt.%.

[0222] Reconstitution: 30g + 120ml hot vegetable broth (water), 2-3, stirring.

[0223] Example 43. Beetroot puree with chickpea protein

[0224] Dry mix composition (100 g, wt.%): chickpea protein isolate - 40.0; instant potato powder (potato flakes) - 30.0; beetroot powder - 15.0; carrot powder - 8.0; onion powder - 4.0; flavoring additives (table salt, powdered garlic, dried parsley) - 3.5.

[0225] Protein ≈ 32-36 wt.%.

[0226] Reconstitution: 30g + 110ml hot water, 2-3 minutes, stirring.

[0227] Example 44. Protein-pumpkin puree with mung bean protein

[0228] Dry mix composition (100 g, wt.%): mung bean protein isolate - 45.0; instant potato powder (potato flakes) - 25.0; pumpkin powder - 15.0; carrot powder - 6.0; onion powder - 5.0; dietary fiber (dietary fiber) - psyllium - 2.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, nutmeg, white pepper) - 1.5.

[0229] Protein ≈ 36-40 wt.%.

[0230] Reconstitution: 30g + 120ml hot milk (or oat milk), 2-3 minutes, stirring.

[0231] Example 45. Vegetable puree

[0232] Dry mix composition (100 g, wt.%): soy protein isolate - 15.0; rice protein isolate - 15.0; pea protein isolate - 15.0; instant potato powder (potato flakes) - 25.0; carrot powder - 10.0; beetroot powder - 10.0; onion powder - 5.0; dietary fiber (dietary fiber) - inulin - 2.0; soy lecithin (sunflower) - 0.5; flavoring additives (table salt, dried dill, dried bay leaf) - 2.5.

[0233] Protein ≈ 36-40 wt.%.

[0234] Reconstitution: 30g + 120ml hot water, 2-3 minutes, stirring.

[0235] Example 46. Potato and mushroom puree with rice protein

[0236] Dry mix composition (100 g, wt.%): rice protein isolate - 40.0; instant potato powder (potato flakes) - 30.0; champignon powder - 17.0; onion powder - 5.0; dietary fiber (dietary fiber) - psyllium - 5.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, black pepper, coriander) - 2.5.

[0237] Protein ≈ 32-36 wt.%.

[0238] Reconstitution: 30g + 100ml hot vegetable broth, 2-3 minutes, stirring.

[0239] Example 47. Spinach puree with hemp protein

[0240] Dry mix composition (100 g, wt.%): hemp protein isolate - 42.0; instant potato powder (potato flakes) - 30.0; spinach powder - 12.0; broccoli powder - 10.0; carrot powder - 5.0; flavoring additives (table salt, powdered garlic, dried parsley) - 1.0.

[0241] Protein ≈ 33-38 wt.%.

[0242] Reconstitution: 30g + 110ml hot water, 2-3 minutes, stirring.

[0243] Example 48. Vegetable puree with mung bean and rice protein

[0244] Dry mix composition (100 g, wt.%): mung bean protein isolate - 20.0; rice protein isolate - 20.0; instant potato powder (potato flakes) - 25.0; carrot powder - 15.0; spinach powder - 15.0; dietary fiber (dietary fiber) - inulin - 2.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, black pepper, dried parsley) - 2.5.

[0245] Protein ≈ 32-36 wt.%.

[0246] Reconstitution: 30g + 120ml hot water, 2-3 minutes, stirring.

[0247] Example 49. Mashed Potatoes with Turkey

[0248] Dry mix composition (100 g, wt.%): soy protein isolate - 25.0; turkey protein concentrate - 25.0; instant potato powder (potato flakes) - 32.0; carrot powder - 10.0; onion powder - 3.0; flavoring additives (sugar, dried dill, dried parsley, white pepper) - 5.0. Total: 100.0.

[0249] Protein ≈ 40-45 wt.%.

[0250] Reconstitution: 30g mixture + 120ml hot water or broth, 2-3 minutes, stirring.

[0251] Example 50. Pumpkin with apple and whey protein puree

[0252] Dry mix composition (100 g, wt.%): mung bean protein isolate - 20.0; whey protein isolate - 20.0; instant potato powder (potato flakes) - 20.0; pumpkin powder - 15.0; apple powder - 15.0; carrot powder - 5.0; fruit fiber - 3.0; flavoring additives (sugar, cinnamon) - 2.0. Total: 100.0.

[0253] Protein ≈ 32-36 wt.%.

[0254] Reconstitution: 30g of mixture + 120ml of hot milk or vegetable analogue, 2-3 minutes, stirring.

[0255] Block VI. High-protein nutrition (45-76% protein)

[0256] Example 51. High-protein tomato cream soup

[0257] Dry mix composition (100 g, wt.%): soy protein isolate - 70.0; instant potato powder (potato flakes) - 10.0; tomato powder - 10.0; carrot powder - 5.0; dietary fiber (dietary fiber) - inulin - 2.0; soy lecithin (sunflower) - 0.5; flavoring additives (table salt, dried basil, oregano) - 2.5.

[0258] Protein ≈ 56-63 wt.%.

[0259] Reconstitution: 30g + 200ml hot water, 2-3 minutes (shaker / mixer).

[0260] Example 52. Broccoli Protein Soup with Rice Protein

[0261] Dry mix composition (100 g, wt.%): rice protein isolate - 68.0; crushed instant rice groats - 6.0; broccoli powder - 12.0; spinach powder - 12.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, powdered garlic, dried parsley) - 1.5.

[0262] Protein ≈ 54-61 wt.%.

[0263] Reconstitution: 30g + 220ml hot vegetable broth, 2-3 minutes (shaker / mixer).

[0264] Example 53. Protein soup "Champignon" with mung bean protein

[0265] Dry mix composition (100 g, wt.%): mung bean protein isolate - 72.0; crushed instant buckwheat groats - 6.0; champignon powder - 15.0; onion powder - 4.0; dietary fiber (dietary fiber) - FOS - 1.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, black pepper, dried bay leaf) - 1.5.

[0266] Protein ≈ 57-64 wt.%.

[0267] Reconstitution: 30g + 200ml hot water, 2-3 minutes (shaker / mixer).

[0268] Example 54. Protein soup "Pumpkin" with chickpea protein

[0269] Dry mix composition (100 g, wt.%): chickpea protein isolate - 70.0; crushed instant millet groats - 6.0; pumpkin powder - 15.0; carrot powder - 3.0; dietary fiber (dietary fiber) - psyllium - 1.0; sunflower (soy) lecithin - 0.5; flavoring additives (table salt, nutmeg, white pepper) - 4.5.

[0270] Protein ≈ 56-63 wt.%.

[0271] Reconstitution: 30g + 210ml hot milk (or oat milk), 2-3 minutes (shaker / mixer).

[0272] Example 55. Beetroot protein soup with pea protein

[0273] Dry mix composition (100 g, wt.%): pea protein isolate - 68.0; instant amaranth - 6.0; beetroot powder - 15.0; carrot powder - 6.0; flavoring additives (table salt, dried dill, garlic powder, coriander) - 5.

[0274] Protein ≈ 54-61 wt.%.

[0275] Reconstitution: 30g + 220ml hot water, 2-3 minutes (shaker / mixer).

[0276] Example 56. Mediterranean Protein Soup

[0277] Dry mix composition (100 g, wt.%): soy protein isolate - 25.0; rice protein isolate - 25.0; chickpea protein isolate - 20.0; instant lentils - 6.0; tomato powder - 13.0; spinach powder - 3.0; dietary fiber (dietary fiber) - vegetable fiber - 1.0; soy lecithin (sunflower) - 0.5; flavoring additives (table salt, oregano, dried basil, black pepper) - 1.5.

[0278] Protein ≈ 56-63 wt.%.

[0279] Reconstitution: 30g + 200ml hot vegetable broth, 2-3 minutes (shaker / mixer).

[0280] Example 57. Broccoli and Spinach Protein Soup

[0281] Dry mix composition (100 g, wt.%): rice protein isolate - 25.0; mung bean protein isolate - 25.0; soy protein isolate - 20.0; instant lentils - 6.0; broccoli powder - 15.0; spinach powder - 5.0; sunflower lecithin (soy) - 0.5; flavoring additives (table salt, powdered garlic, dried parsley) -1.5.

[0282] Protein ≈ 56-63 wt.%.

[0283] Reconstitution: 30g + 210ml hot water, 2-3 minutes (shaker / mixer).

[0284] Example 58. Protein Soup "Supermix"

[0285] Dry mix composition (100 g, wt.%): soy protein isolate - 20.0; rice protein isolate - 20.0; mung bean protein isolate - 20.0; pea protein isolate - 20.0; instant peas - 6.0; carrot powder - 5.0; spinach powder - 5.0; dietary fiber (dietary fiber) - psyllium - 1.0; soy lecithin (sunflower) - 0.5; flavoring additives (table salt, black pepper, dried dill, paprika, dried parsley) - 2.5.

[0286] Protein ≈ 64-72 wt.%.

[0287] Reconstitution: 30g + 220ml hot water, 2-3 minutes (shaker / mixer).

[0288] Example 59. "Vegetable Supermix"

[0289] Dry mix composition (100 g, wt.%): whey protein isolate - 40.0; rice protein isolate - 25.0; instant potato powder (potato flakes) - 7.0; spinach powder - 10.0; broccoli powder - 10.0; dietary fiber (dietary fiber) - vegetable fiber - 3.0; soy lecithin (sunflower) - 0.5; flavoring additives (sugar, garlic powder, coriander) - 4.5.

[0290] Protein ≈ 52-59 wt.%.

[0291] Reconstitution: 30g + 220ml hot water, 2-3 minutes (shaker / mixer).

[0292] Example 60. "Fruit-Protein Mix"

[0293] Dry mix composition (100 g, wt.%): soy protein isolate - 30.0; whey protein isolate - 30.0; instant oatmeal - 8.0; strawberry powder - 10.0; banana powder - 8.0; apple powder - 8.0; dietary fiber (dietary fiber) - fruit fiber - 2.0; soy lecithin (sunflower) - 0.5; flavoring additives (sugar, vanilla, cardamom) - 3.5.

[0294] Protein ≈ 48-54 wt.%.

[0295] Reconstitution: 30g + 220ml cool water (milk or vegetable analogue), 2-3 minutes (shaker / mixer).

Claims

1. A method for preparing protein-enriched dry powdered compositions, including mixing dry ground components and packaging the mixture in a barrier container, wherein the mixture contains (wt.%): - protein base - 25-85, including isolates, proteins or concentrates of plant or animal protein, as well as their combinations; - texture-forming crushed component - 6-50; - vegetable, or mushroom, or fruit and / or berry, or vegetable and mushroom, or fruit and / or berry and vegetable dry crushed compositions - 8-40, - chopped dietary fiber - 0-8, selected from: inulin, psyllium, oat or barley beta-glucans, fructooligosaccharides (FOS), citrus fiber, vegetable fiber, fruit fiber; - vegetable lecithin - 0-0.8; - flavoring additives selected from: table salt, sea salt, sugar or sweetener, turmeric, coriander, cinnamon, paprika, smoked paprika, garlic powder, black pepper, white pepper, hot red pepper, dried basil, dried ginger, dried lemongrass, cumin, dried oregano, dried dill, dried parsley, dried bay leaf, nutmeg, mint, food yeast extract, cardamom, fennel, cloves, anise, vanilla, - 1-5.

2. The method according to claim 1, characterized in that the protein base can be selected from the group: soy protein isolate, rice protein isolate, mung bean protein isolate, chickpea protein isolate, pea protein isolate, lentil isolate, sunflower protein isolate, hemp protein isolate, pumpkin protein isolate, oat protein isolate, potato protein isolate, lupine protein isolate, wheat protein isolate, corn protein isolate, amaranth protein isolate, chia protein, artichoke protein, microalgae proteins: spirulina or chlorella, milk isolates, egg isolates, fish and seafood isolates, meat isolates, as well as combinations of the listed components.

3. The method according to claim 1, characterized in that the texture-forming component can be selected from: potato powder or instant potato flakes; instant cereal products - flakes or freeze-dried buckwheat, oatmeal, rice, millet, quinoa; cereals dried by other methods that allow cooking without cooking; pseudo-cereals: instant amaranth or quinoa; instant legume powders: chickpeas, lentils, peas, beans, mung beans, legume-based mixtures, including freeze-dried or crushed flakes; as well as combinations of the listed components.

4. The method according to paragraph 1, characterized in that the chopped dried vegetables, mushrooms, fruits or berries can be selected from the group: - vegetables - carrots, beets, parsnips, celery root and stalk, Jerusalem artichoke, broccoli, cauliflower, Brussels sprouts, white cabbage, red cabbage, green peas, tomatoes, sweet peppers, eggplant, pumpkin, zucchini, squash, onions, leeks, green onions, garlic, spinach, sorrel, Swiss chard, lettuce, parsley: root and leaf, dill, basil, cilantro, oregano, rosemary; - mushrooms - champignon, oyster mushroom, shiitake, porcini mushroom, birch bolete, aspen boletus, honey mushroom, chanterelle, morel, flywheel mushroom, butter mushroom, saffron milk cap, matsu-take, reishi, russula; - fruits or berries - apple, pear, mango, peach, apricot, banana, strawberry, raspberry, blueberry, blackberry, currant, cranberry, lingonberry, pineapple, orange, lemon, grapefruit, cherry, sea buckthorn, grapes, pomegranate, rose hips, chokeberry, olive.

5. The method according to paragraph 1, characterized in that permitted food additives may be additionally introduced into the mixture: antioxidants and anti-caking agents: ascorbic acid, tocopherols, silicon dioxide, starch; flavorings, colorings, flavor enhancers in quantities regulated by technical specifications.