RS20240567A1 - Multi-ingredient puree containing sprouted seeds and method of producing same - Google Patents

Abstract

A method of producing a multi-ingredient puree containing sprouted seeds includes the steps of preparing and soaking seeds, germinating same until shoots of 1-2 mm in length have developed, adding liquid ingredients and other recipe ingredients pre-ground to a puree, and then dispersing the mixture, which contains from 5 to 60 wt% sprouted seeds, by hydrodynamic cavitation, and finally homogenizing and pasteurizing the mixture to obtain a multi-ingredient puree. The seeds are soaked in an anolyte solution with a pH of 3-5, a redox potential of (+900)-(+1040) mV and an available chlorine concentration of 0.008 ml/l, at a temperature of 22-24°С for 1-2 hours at a seed to anolyte ratio of 1:2. The multi-ingredient finely dispersed puree containing sprouted seeds produced using the claimed method contains from 5 to 60 wt% sprouted seeds of at least one of bean crops, grain crops and oilseed crops.

Description

DESCRIPTION

METHOD OF PREPARATION

MULTI-COMPONENT PUREE WITH SPROUTED SEEDS

And

MULTI-COMPONENT PURETE WITH GERMINATED SEEDS

The invention relates to the field of the food industry and the technology of obtaining pasty food products by grinding, extraction, homogenization, heat treatment and disinfection of food raw materials.

A method for preparing a stable and uniform fruit composition is known [1], which includes the steps of (i), preparing a fruit mixture by mixing fruit pieces, if necessary in the presence of a fruit matrix, with sugar, said sugar being present in an amount of 10 to 60 wt.% based on the total weight of the fruit composition, (ii) processing the fruit mass obtained in step (i); (iii) if necessary, heat treating the concentrated fruit composition obtained in step (i), at a temperature of 90 to 120°C; (iv) cooling the concentrated fruit composition obtained in step (ii), or when step (iii) is used, cooling the concentrated fruit composition obtained in step (iii) to storage temperature.

The disadvantage of this preparation method is the use of sugar, which limits the area of application of the fruit composition for children's nutrition, and the recipe for the fruit composition does not provide for the inclusion of sprouted grain, which reduces the nutritional value of the final product and its health function.

Methods for producing functional canned food in the form of puree are known [2] and [3], including preparing components according to the recipe, crushing oatmeal, beninkasa and apples, mixing the listed components, baking, whisking, mixing with cocoa powder, finalizing, packaging, sealing and sterilizing, and the components are used at the stated cost ratio in wt.h.

The disadvantage of this method is the limited composition of components and the absence of sprouted grain.

A bioprocessing device and method of obtaining general and functional nutritional products of deep biological processing of germinated grain [4] is known, using the method of washing seeds with running water, germinating them by drip irrigation before 1-2 mm sprouts appear, where processing is carried out in a bioprocessor with simultaneous crushing, mixing, and homogenization in an aqueous medium in a ratio of 1:2, at a temperature of 20-30 °C in order to obtain organic mass.

The disadvantage of the method of obtaining general and functional food products using a bioprocessing device lies in the absence of thermophysical methods of disinfection of raw materials and the final product. The product obtained in this way can be used as a smoothie after bioprocessing or is subject to further pasteurization or sterilization.

The closest analogous method is the preparation of a mixture of nutrients from plant seeds [5], some of which have germinated, including mixing the seeds with an aqueous medium and hydrodynamic, cavitation and thermal effects by physical methods on the mixture that repeatedly circulates in a closed recirculating hydrosystem with a variable cross-section, crushed by the energy of cavitation bubbles and reaches a homogeneous state with simultaneous heating, seeds for germination are selected in advance, by immersing them in a disinfectant solution for 1.5-2 hours, before cracking their shell, the disinfected seeds are washed with drinking water; they are soaked for germination of seed germs up to 1.5 mm in length; the germinated seeds are mixed with dry, the seed mixture is soaked for 30-50 min in drinking water in a ratio of 1:2 until the dry seeds swell; They pump the water mixture of seeds for physical processing until a homogeneous paste-concentrate is formed with a temperature of 75-90°C; the finished paste is unloaded into packaging.

The mixture for plant seed feed obtained in this way [5] contains a processed mixture of seeds and an aqueous medium that is characterized by the use of disinfected washed seeds of legumes, cereals, oilseeds, while part of the seeds - 25% of the weight of dry seeds, mainly legumes, is previously germinated, the rest is used whole; the mixture itself is a moist finely dispersed livestock paste-concentrate with an increased content of carbohydrates - to 17-18%, free amino acids - to 60-70%, macroelements - by 1.6 - 3.3 times, microelements - by 2.6-4.9 times, vitamins of group B - by 3-5 times compared to the paste obtained without seed germination.

The disadvantage of the method is that it requires mixing with drinking water to form a plant milk, which does not allow for long-term storage, and the method also does not provide for the introduction of components according to the recipe.

The lack of a nutritious feed mixture in the impossibility of its use for human nutrition and the absence of prescription components in the form of fruits, vegetables, meat, nuts, reduces the amount of beneficial substances.

The task of the invention is to create a method for preparing new functional cereal, cereal-vegetable, legume-meat purees with an increased content of beneficial substances, in this sense non-essential amino acids, without the introduction of additional sugar, thickeners, chemical additives and preservatives, i.e. a 100% natural product, and also to develop a method for preparing fruit and cereal purees, cereal and vegetable purees and legume and meat purees with a shelf life of up to 1 year.

The task is solved by the proposed method of preparing a multi-component puree with germinated seeds, which includes the following stages: (1) seed preparation, (2) seed soaking, (3) germination until 1-2 mm sprouts appear, (4) introduction of liquid components and recipe components into the resulting mass, hydrodynamic cavitation dispersion, homogenization and pasteurization with the aim of obtaining a multi-component puree.

Seed soaking at stage (2) is carried out in an analyte with a temperature of 22-24 °C, with pH = 3-5 units, redox potential OVP = (+ 900) - (+1040) mV, active chlorine concentration - 0.008 ml/l in a seed to anolyte ratio of 1:2 for 1-2 hours, while the components introduced by the recipe are preliminarily crushed to a puree state, and hydrodynamic cavitation dispersion is carried out at a mass fraction of germinated seeds of 5 to 60 wt % of the mixture mass.

Seed germination at stage (3) after washing the seeds with running water is achieved in a catalyst with a temperature of 22-24°C, pH = 6.0-9.0 units, red-ox potential OVP = (+300) - (-500) mV, by air spraying method for 18-32 hours at an air temperature of 20-24°C until the appearance of 1.5-2 mm germs.

Hydrodynamic cavitation dispersion at stage (4) is achieved in a cavitation device under vacuum with simultaneous pasteurization at a temperature of 70-90 °C at a microlevel pressure of 50 to 1000 mbar and exposure in the cavitation unit for 10-15 min.

Pre-crushed components according to the recipe produce 30-50 microns.

The introduction of the recipe components at stage (4) is carried out simultaneously with the introduction of the liquid components, in a ratio of recipe components to liquid components of 1:2, or 1.5:1, or 1:1.

The seeds at stage (1) are selected from the group consisting of legumes, cereals, oilseeds: oats and (or) wheat, and (or) triticale, and (or) barley, and (or) rye, and (or) buckwheat, and (or) corn, and (or) rice, and (or) soybeans, and (or) beans, and (or) peas, and (or) chickpeas, and (or) mung beans, and (or) lentils, and (or) chickpeas, and (or) preliminary lupin.

The liquid components in stage (4) are selected from water and (or) juices.

The components of the recipe at stage (4) are selected from fruits: peaches and (or) apricots, and (or) pineapples, and (or) mangoes, and (or) bananas, and (or) papayas, and (or) passion fruit, and (or) plums, and (or) pomelo, and (or) oranges, and (or) kiwis, and (or) lemons, and (or) grapes, and (or) pears, and (or) apples, and (or) quince. The introduction of the components of the recipe at stage (4) is carried out with the peel and seeds.

The components of the recipe at stage (4) are selected from berries: strawberries and (or) blackberries, and (or) raspberries, and (or) blueberries, and (or) cherries, and (or) watermelons, and (or) red currants, and (or) black currants.

The components of the recipe at stage (4) are selected from walnuts and/or pine nuts, and/or almonds.

The recipe components at stage (4) are selected from vegetables: tomatoes and (or) potatoes, and (or) beets, and (or) Jerusalem artichokes, and (or) onions, and (or) garlic, and (or) sweet peppers.

The components of the recipe at stage (4) are selected from: poultry meat and (or) pork meat, and (or) beef meat, and (or) mutton meat and (or) offal.

Multi-component puree with sprouted seeds is a finely dispersed puree obtained by a given method that contains sprouted seeds, at least one crop selected from legumes, cereals, oilseeds, and the portion of sprouted seeds consists of 5 to 60 wt.% of the mass of the puree.

A characteristic feature of the patent method is the absence of thickeners and sugars of chemical composition in the finished multi-component puree with sprouted seeds, as well as thickeners of natural origin (agar-agar, pectin, gelatin) introduced into the puree. The thickener functions are performed by starch contained in the seeds, as well as pectin in the processed raw material. Starch is found in the cells of plant raw materials in the form of starch grains of various sizes and shapes. When heated with water and fruit juice to a temperature of 55-90 °C, depending on the raw material, starch grains absorb a large amount of water, increasing in volume several times. For example, the gelatinization temperature of different types of starch is not the same: wheat -60-80 °C, corn -60-71 °C. The starch suspension turns into gelatin (paste) due to the destruction of the natural structure of the starch grain.

Utilization of preparatory technological processes for preparing raw materials:

- Soaking seeds at stage (2) in an analyte with a temperature of 22-24°C with pH parameters = 3-5 units, with a redox potential OVP = (+ 900) (+1040) mV for 1-2 hours and a concentration of active chlorine - 0.008 ml per l. in a seed to anolyte ratio of 1:2,

- Seed germination at stage (3) after washing the seeds with running water is achieved in a catholyte with a temperature of 22-24°C, pH = 6.0-9.0 units, redox potential OVP = (-300) - (-500) mV, by air spraying method for 18-32 hours (depending on the type and variety of seeds) at an air temperature of 20-24°C until the appearance of 1.5-2 mm germs.

- Pre-grinding of the introduced components according to the recipe to a puree state in standard mills, meat grinders and a combination of components according to the recipe, as well as hydrodynamic cavitation dispersions with a mass fraction of germinated seeds from 5 to 60 wt.% of the mass of the mixture in a patented method allow:

- Do not use sugar as a thickener and nutritional chemical additive, and obtain thickeners and pectins from prescription components without adding additional sugar;

- Partially carry out the hydrolysis of starch in sugar, disinfect seeds and components according to the recipe, work out mycotoxins and pesticides;

- Heat-treat and homogenize multi-component puree with sprouted seeds;

- Preserve heat-resistant vitamins;

- To obtain the maximum amount of essential and non-essential amino acids in the final product. In this case, mineral substances and amino acids are not lost after cavitation processing since they are in dissolved form in the puree, processed in a hydrodynamic cavitator without the presence of air.

The importance of seed germination also lies in the fact that cellulose, starch, minerals, vitamins and amino acids are found in an unpurified, unrefined form with maximum benefit for the body.

Acceleration of seed germination is ensured by the application of catholyte at optimal germination regimes: with a temperature of 22-24 °C, pH = 6.0-9.0 units, red-ox potential OVP = (-300) - (-500) mV, by the method of air spraying for 18-32 hours at an air temperature of 20-24 °C until the appearance of 1.5-2 mm sprouts.

The accelerated germination process and the inclusion of components in the recipe that have skins and seeds at stage (4) allows for the preservation of minerals and amino acids, and also reduces the cost of the finished product.

The determining factor in accelerating germination is the use of anolyte from electrochemical dialysis of salt solutions. Anolyte is necessary as a disinfectant, and also when loosening the seed coat. As a result, moisture during soaking penetrates much earlier through microcracks in the coat inside the seed, which accelerates the process of swelling of grains and beans. Seeds acquire increased microbiological safety.

In the proposed method, preparation and pasteurization are carried out at the stage of hydrodynamic cavitation dispersion in cavitation devices, which avoids the use of chemical preservatives and allows pasteurization of the final product at an achieved temperature of 70-90°C. The pumping effect of the device ensures the circulation of raw materials along the circuit: tank-pump-cavitator-tank from an initial temperature of 20°C to a final temperature of 85-90°C in an average of 20-30 minutes (1 degree in 20-30 seconds), which allows for the acceleration of the process of preparation and preservation of useful materials.

The process is carried out as follows.

Seeds at stage (1) are selected from a group consisting of legume crops, cereals, oilseeds: oats and (or) wheat, and (or) triticale, and (or) barley, and (or) rye, and (or) buckwheat, and (or) corn, and (or) rice, and (or) soybeans, and (or) beans, and (or) peas, and (or) chickpeas, and (or) porridge, and (or) lentils, and (or) chickpeas, and (or) preliminary lupin.

The seeds from the storage are loaded into the bunker-storage in any way. The seeds from the storage bunker are fed from above by a screw conveyor into the working chamber with a circular cross-section with a volume of 1.5 volumes of the loaded grain. After the seeds are completely filled, the pump is turned on and water begins to pour into the chamber to wash them from dust, dirt and remove (alloys) of seeds that are not subject to germination. The water passes through the entire mass of seeds and then returns for the next revolution. The water temperature is regulated in such a way that the grain in the germination chamber reaches the germination temperature within 10-15 minutes and in the future this temperature is maintained regardless of the thermal image of the seeds (on average about 22-24°C). Approximate rinsing time - 10-15 minutes. After draining and alloying the seeds, anolyte is added for seed disinfection and the seed soaking process for 1-2 hours. After the anolyte is drained, drinking water is supplied to the container for continued soaking by air spraying for 4-5 hours, depending on the type and variety of seeds. Seed germination after washing with water is achieved in a catholyte with a temperature of 22-24°C, pH = 6.0-9.0 units, redox potential OVP = (-300) - (-500) mV, by air spraying for 18-32 hours at an air temperature of 20-24 °C until sprouts of 1.5-2 mm appear.

The air spraying method creates the most optimal conditions for soaking and germination of grain and indicates its susceptibility to germination already at a humidity of 27-30%. Further, with an increase in grain humidity, the number of germinated grains increases. The air spraying method of germination in the catholyte and the process of soaking in the anolyte at a temperature of 22-24°C and a grain layer height of up to 1.5 m allows accelerating the germination process by 1.0-1.5 days, reducing the loss of dry matter and increasing enzyme activity.

Grain and legume seeds are capable of long-term storage, while preserving all their beneficial properties thanks to enzyme inhibitors found in dry seeds, nuts, and legumes. Phytanic acid is also found in the outer layer of grains and legumes. The use of anolyte (disinfectant solution) and catholyte (recovery solution) in soaking and germination helps to minimize the presence of phytanic acid, an antinutrient found in plant products: grains, legumes, and nuts, since phytanic acid is not digested by the human body and blocks the absorption of some minerals (especially calcium, magnesium, iron, and zinc). And only when the seeds get into the water, the inhibitors are destroyed, the process of creating beneficial enzymes begins, with the help of which proteins, fats, and carbohydrates are converted into substances that are easy to absorb, and the amount of vitamins increases many times. The soaking process also neutralizes phytic acid. In addition, soaking and sprouting begin the process of breaking down gluten and other difficult-to-digest proteins into more easily digestible components. Thus, a decrease in the glycemic index (GI=40-45) has been found in sprouted grains compared to traditional white bread (GI=90). A low glycemic index is an important feature of a carbohydrate diet.

The soaking and germination time depends on the culture of the grains used, and also on the desired degree of germination (the more time passes, the larger the sprouts will become). For example, for wheat, spelt, kamut, the soaking time is 6-8 hours, the germination time is 1-2 days; for rye - 6-8 hours and 1-2 days; for barley - 6-8 hours and 1-2 days; for oats - 6-8 hours and 2-3 days; for green buckwheat - 2-4 hours and 12-24 hours, for quinoa - 2 hours and 1-2 days; for millet - 8 hours and 2-3 days; for brown rice - 12 hours and 3-5 days; for corn - 12 hours and 2-3 days.

For the production of fruit and grain purees, legume and meat purees and vegetable and grain purees, the optimal sprout length is 2mm. In addition, an important factor is the freshness of the seeds and the temperature at the place where germination occurs. The warmer it is, the faster the sprouts will appear, however, the upper temperature limit is limited to 29 °C; if the temperature is higher, the probability of seed souring and fermentation is high.

Soaking by air spraying is carried out in a malting machine equipped with screw and paddle mixers. The grain layer is periodically sprayed with catholyte, for which purpose spray nozzles are placed on the sprayer in two rows on both sides of the frames. The duration of soaking and germination by air spraying is 32-34 hours. The first cleaning of the grain layer is with heated air at a temperature of 12-14 °C and a humidity of 95-100% and lasts 5-6 hours after filling the machine with washed grain. Subsequent cleanings lasting 20-25 minutes should be carried out every 1.5-2 hours during the entire germination period, maintaining the temperature of the adopted regime. Irrigation of grain with catholyte simultaneously with cutting, i.e. every 2-3 hours.

It is possible to continuously blow the grain layer. Soaking by air spray prevents anaerobic respiration, which accumulates alcohol, acids, ethers and other inhibitory materials that affect the physiological composition of the grain. Such regimes are especially important for rye, which accumulates mucus in 1 hour and is capable of acidifying the entire mass of grain in the apparatus. Under such conditions, the grain begins to grow in 18-25 hours when the humidity is 34-36%, and the necessary enzyme activity and dissolution of the endosperm are also achieved 1-2 days earlier than with ordinary soaking.

Soaking by air-spraying in a relatively low layer allows the grain to be well ventilated, quickly and completely diverting gas (S02). This accelerates physiological and biochemical processes. Within 16-26 hours, intensive "germination" of the grain and an increase in its moisture content are observed. Grain begins to grow at a humidity of 35-38%. Up to the required humidity of 44-45%, the duration of soaking and germination is 18-32 hours, depending on the type of crop and seed variety.

The optimal regimes for soaking grains in anolyte are up to 2 hours, and further germination in catholyte by air-spraying lasts 18-32 hours. The consistent use of anolyte and catholyte in the seed germination process allows for grain disinfection without the use of special agents, increasing germination and germination strength compared to plain water.

After seed germination, the recipe components are introduced with the simultaneous introduction of liquid components selected from water and (or) juice, in a ratio of recipe components to liquid components of 1:2, or 1.5:1, or 1:1. The recipe components at stage (4) are selected from fruits, whereby the fruits can be introduced with the skin or seeds, or berries, or nuts, or vegetables or meat, or offal. Preliminarily grind the recipe components, produce up to 30-50 microns.

Next, hydrodynamic cavitation dispersion of the resulting seed mass with liquid and prescription components is produced in a cavitation device under vacuum with simultaneous pasteurization at a temperature of 70 to 90°C under a pressure of 50 to 1000 mbar and retention in the cavitation installation for 10-15 minutes. When pumping the mixture, the cavitation device generates cavitation microbubbles that destroy the seeds.

Multiple passes of the mixture through a closed circuit transform the mixture into a finely dispersed puree. After processing in a cavitation device, the finely dispersed puree is unloaded into packaging.

The results of research into a multi-component puree with sprouted seeds based on sprouted grains and legumes confirm the value of the product as a new finished product, and possibly a semi-finished product for the canning industry.

High nutritional value is possessed by multi-component purees based on sprouted seeds together with various fruits, berries, juices, as well as vegetables with sprouted grains, sprouted legumes with offal or meat. The biological value is determined by the presence of natural sugars (glucose, fructose, maltose) and non-essential amino acids that are easily absorbed and oxidized in the body, which act as a source of energy and also contain vitamins, macro and microelements and dietary fiber.

Examples of recipes for multi-ingredient puree with sprouted grains:

Example 1

Beetroot - 25%

Apples - 26%

Wheat sprouted - - 20%

Apple juice - 25%

Water -4%

Example 2 Oats sprouted -18%

Prunes -23%

Apple juice -25%

Orange juice -16%

Water -18%

Example 3

Sprouted mung beans -20%

Onion -11%

Carrots -11%

Beef -18%

Water - 40%

Spices (hot pepper, salt, sweet paprika)

Example 4

Compote mix (dried peach, dried apple) - 23% Wheat germ -17% Apple juice -17% Orange juice - 25% Water -18%

Example 5

Apple pomace from apple juice production 20%

Compote mixture (apple+peach+raisin) 10%

Sprouted oat grain 20%

Orange nectar 30%

Water 20%

Example b(pate)

Chicken liver 33%

Carrots 16%

Onion 13%

Butter 8%

Lentils sprouted 13%

Egg 0.8%

Water 16%

Salt, white pepper, hot paprika, pepper) 0.2%

Multi-component puree with sprouted seeds is a source of non-essential amino acids. In the example of the following table, it can be seen that the content of such amino acids as valine, isoleucine, tyrosine+phenylalanine, methionine, threonine increased practically 2 times in sprouted mung beans. The content of leucine, lysine, arginine and tryptophan increased to 87, 76, 80 and 55%, respectively.

Table of amino acid content in mung beans, mg/g dry matter.

Amino acids before germination After germination

Non-essential

valine 14.3 28.7 isolecium 10.5 21.5 leucine 20.3 38.0 tyrosine phenylalanine 22.7 44.7 lysine 21.7 38.2 methionine 2.7 5.3 threonine 8.0 16.9 tryptophan 3.6 5.6 arginine 17.2 31.0 histidine 7.4 16.7

Essential:

Cystine 1.8 3.7 Alanine 10.9 22.2 Asparagine 30.2 67.6 Glycine 9.6 15.0

glutamic acid glutamine 43.2 87.5

serine 13.1 25.4

Total amount of amino acids 237.2 468.3

The widely known fruit-vegetable and fruit-based purees contain cereal additives. But there are no nutritional products (paste products) based on fruit and vegetables with sprouted seeds of legumes and oilseeds. The content of sprouted seeds from 5 to 60 wt.% of the puree mass and the components introduced in the recipe make multi-component purees with sprouted seeds a source of non-essential amino acids. Multi-component purees with sprouted seeds are pasteurized in the process of preliminary disinfection with electro-activated anolyte, and also under the influence of pressure and temperature in the process of circulation in a cavitation apparatus without air access, which allows increasing the shelf life of the finished product up to 1 year. The ingredients of multi-component purees finely ground to 10-20 microns in a cavitation apparatus are easier to digest in the body. A distinctive feature of fruit and vegetable purees from analogues on the market is the availability of patentable multi-component purees of non-essential amino acids.

The absence of additives allows for an increase in the economic and ecological component of the final finished product. The new form of puree can become an inexpensive natural product that is healing for the human body. Its implementation in production will smooth out the seasonality characteristic of the canning industry and will result in a fundamentally new look at production for public catering, trade, which will be superior in terms of biological value to fruit purees.

Sources of information:

1. Patent for invention EA 022761, publication date

29.02.2016.

2. Application for invention RU 2018134490, publication date

02.04.2020.

3. Application for invention RU 2018134500, publication date

02.04.2020.

4. Application for invention RU 2020113892, publication date

16.04.2021.

5. Patent for invention RU 2402238, publication date

27.10.2010.

Claims (1)

1. The method of preparing a multi-component puree with sprouted seeds includes the following stages: (1) seed preparation, (2) seed soaking, (3) germination until sprouts of 1-2 mm appear, (4) adding liquid components and recipe components to the resulting mass, hydrodynamic cavitation dispersion, homogenization and pasteurization with the aim of obtaining a multi-component puree, which differs in that the seed immersion at stage (2) is carried out in anolyte with a temperature of 22-24°C, with pH = 3-5 units, redox potential OVP = (+ 900) - (+1040) mV, active chlorine concentration -0.008 ml/l in a seed to anolyte ratio of 1:2 for 1-2 hours, while the recipe components are previously ground to a puree state, and hydrodynamic cavitation dispersion is carried out at a mass fraction of germinated seeds of 5 to 60 wt.% of the mixture mass. 2. The method of item 1 differs in that seed germination at stage (3) after washing the seeds with running water is carried out in a catholyte with a temperature of 22-24°C, pH = 6.0-9.0 units, redox potential OVP = (-300) - (-500) mV, by air spraying for 18-32 hours at an air temperature of 20-24°C until sprouts of 1.5-2 mm appear. 3. The method of item 1 differs in that the hydrodynamic cavitation dispersion at stage (4) is carried out in a cavitation device under vacuum with simultaneous pasteurization, at a temperature of 70 to 90°C at a microlevel pressure of 50 to 1000 mbar and exposure in a cavitation unit for 10-15 minutes. 4. The method in point 1 differs in that the pre-crushed components of the recipe produce a particle size of 30-50 microns. The recipe at stage (4) produces with the simultaneous introduction of liquid components, in a ratio of recipe components to liquid components 1:2. 6. The method according to item 1 differs in that the addition of the components to the recipe in stage (4) is carried out with the simultaneous introduction of liquid components, in a ratio of recipe components to liquid components of 1.5:1. 7. The method according to item 1 differs in that the addition of the components to the recipe in stage (4) is carried out with the simultaneous introduction of the liquid components, in a ratio of the components to the recipe to the liquid components of 1:1. 8. The method according to any of items 1-7 differs in that the seeds at stage (1) are selected from the group consisting of legumes, cereals, oilseeds: oats and (or) wheat, and (or) triticale, and (or) barley, and (or) rye, and (or) buckwheat, and (or) corn, and (or) rice, and (or) soybeans, and (or) beans, and (or) peas, and (or) chickpeas, and (or) mung beans, and (or) lentils, and (or) chickpeas, and (or) preliminary lupin. 9. The method according to any of items 1-7, characterized in that the liquid components in step (4) are selected from water and (or) juice. 10. The method according to any of items 1-7 differs in that the components of the recipe in step (4) are selected from fruits: peaches and (or) apricots, and (or) pineapples, and (or) mangoes, and (or) bananas, and (or) papayas, and (or) passion fruit, and (or) plums, and (or) pomelo, and (or) oranges, and (or) kiwis, and (or) lemons, and (or) grapes, and (or) pears, and (or) apples, and (or) quince. 11. The method according to item 10 differs in that the application of the components to the recipe in step (4) is carried out with the skin and seeds. 12. The method according to any of items 1-7 differs in that the components of the recipe in stage (4) are selected from berries: strawberries and (or) blackberries, and (or) raspberries, and (or) blueberries, and (or) cherries, and (or) watermelons, and (or) red currants, and (or) black currants. . - , in the recipe at stage (4) choose from walnuts and (or) pine nuts, and (or) almonds. 14. The method according to any of items 1-7 differs in that the components of the recipe in stage (4) are selected from vegetables: tomatoes and (or) potatoes, and (or) beets, and (or) Jerusalem artichokes, and (or) onions, and (or) garlic and (or) sweet peppers. 15. The method according to any of items 1-7, characterized in that the components of the recipe in step (4) are selected from poultry meat and (or) pork meat, and (or) beef meat, and (or) mutton meat and (or) offal. 16. Multi-component puree with sprouted seeds is a finely dispersed puree obtained by the method according to any of items 1-15, which contains sprouted seeds, to a lesser extent of one crop selected from the group of legumes, cereals, oilseeds, wherein the portion of sprouted seeds consists of 5 to 60 wt.% of the mass of the puree.