Обґрунтування складу високобілкового концентрату для супів швидкого приготування

Abstract

Proteins are the most valuable components in human nutrition due to the various functions they do in the organism. Meantime, the dramatic population growth on the Earth would threaten humanity with scarcity of proteinaceous food. Traditional agricultural technologies of breeding animals and microbiological processes would not provide obtaining the proper amounts and proper quality of proteins as the obligatory food component. Therefore, the search for new sources of food proteins as the economically profitable and convenient objects to be processed into half products and foodstuffs with use of innovative technologies is gaining topicality. By this day, industrial enterprises prefer soy and wheat proteins; however, the trend of studying the expedience of using the other grain and oil cultures, plant green mass, wild and cultivated mushrooms is rapidly proliferating. This article is dedicated to the studies of biochemical composition of cultivated mushrooms and the relevance to combine them with other high-protein materials (lentil flakes and linseed meal), in order to elaborate the concentrates for instant soups. Combining of two or three multi-component protein for tifiers in the compositional mixtures would give the unique possibility to regulate the functional properties of the latter and thenceforth to make their usage as convenient and to expand the range of foodstuffs with increased amount of proteins, essential primarily. The usage of such compositions can be epitomized by instant soups, the old and highly developed sector of food concentrate market that promotes obtaining various dishes wholly. The most famous trademarks are Knorr, Lipton, Batchelors, Heinz, Mivina, Vegeta, and also many domestic producers in Ukraine. Introduction of half products with balanced amino acid content and diverse functional purposes into food concentrate sphere is the topical challenge to updated food technologies, in particular foods for well-being