Food composition for usage in food products for phenylketonuric children

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The food composition for usage in food products for phenylketonuric children includes a dry egg product - 5-30 wt % in terms of dry substance and swelling maize starch - 70-95 wt % in terms of dry substance.

EFFECT: introduction of the food composition with an egg protein product into dishes recipes enhances the product nutritious value, has an immune-stimulating effect, allows to dose phenylalanine in alimentation of phenylketonuric children.

2 cl, 2 tbl, 3 ex

 

The invention relates to food industry, in particular the production of food products for children with genetic disorders of amino acid metabolism - phenylketonuria (PKU), for whom diet therapy is the only treatment method.

Offer food composition is a new, unique offer of composition is not found.

The inventive food composition contains products chicken eggs (dry blend or dry protein, or dried egg yolk) in combination with corn swelling starch in the following amounts, wt.%: dry aceproject 5-30, swelling starch(up to 100).

Timely organized diet therapy (with the first days of life) is based on the principle of a sharp restriction of phenylalanine (FAN)contained in food, with an average of 2500 mg for healthy children up to 300-400 for PKU patients are excluded products with a high content of animal protein. However, to fully protect the organism from entering the FAN is not required. For the implementation of normal metabolic processes in the body and brain development (including) the child needs a certain small amount of FUN, because 40% of food FAN children spent to build its own proteins of the body and therefore the deficiency of this amino acid in the body is as dangerous as its excess.

The aim of treatment is about the impact of diet on child suffering from PKU, is to maintain the concentration of phenylalanine in the blood serum of the child within (2-8 mg%) depending on the age of the child:

Age (years)The FAN in blood (mg%)
0-72-6
7-122-8
over 122-12

Semi-synthetic diet in PKU needs constant improvement, as it is depleted natural vitamins, mineral substances; the range of organic food products is small, which reduces the taste of diet affects the appetite of the child.

The use of animal protein in the preparation of specialized products for PKU-patients not previously been used because of the high content of phenylalanine, although in animal protein contains valuable and irreplaceable natural ingredients that could significantly enrich therapeutic diet of children with PKU.

Starch and its modifications have a small amount of protein, 0.3 to 0.8%, lower the gelatinization temperature of 60°-80°C, the unique structure-forming, thickening, stabilizing properties of pastes, which are easily changed when the hcpa is istii different processing methods, full digestibility in the gastrointestinal tract. All this makes the starch ideal raw material for producing at its base composition of food products with desired composition, structure and physico-chemical properties.

The technical result of the invention is to improve the nutritional value of food by introducing in their recipes food composition with egg protein product.

The technical result is achieved by the fact that in the food of children with phenylketonuria, use of food composition comprising swelling corn starch (TU 9187-016-05747146-95 "corn Starch swelling food) and dry aceproject (TU 9219-011-00636790-2008 "dry egg Products") in the following ratio, wt.% dry matter:

swelling corn starch - 70-95

dry aceproject - 5-30

Thanks to the accurately calculated amount of egg protein product in combination with swelling corn starch, the proposed composition enriched with vitamins, minerals, lipids, which increases immune-stimulating effect of food.

The number of amino acid phenylalanine is strictly controlled depending on the kind of a developed food composition (2):

Table 1
The composition of the products included in the food composition
IndicesName of productSwelling corn starch
dry egg powder (melange)dry yolkdry protein
The protein content, %,
including phenylalanine
46,031,182,40,5
2,21,16of 5.060,01
Vitamin a, mg0,92,16--
Vitamin b1mg0,250,35--
Vitamin b2mg1,640,462,0-
Vitamin PP, mg1,18- --
β-carotin mg0,30,8--
Total lipids, g
100 g, including saturated fatty acids
37,352,21,8-
11,3215,80,5-
Ash, %a 4.93,55,60,26
The content of macroelements (mg%30732998527613,8
The content of trace elements, ág%13150,025081,02911,01,9
Caloric value, kcal/100 g524580320323

Getting food composition

In a paddle mixer download nab hausi corn starch, dry chicken egg products: dry yolk 15-30 and swelling corn starch 70-85 g, or dry protein and 5-10 swelling corn starch 90-95 g, or dry melange 10-20 g and swelling corn starch 80-90 g), stirred for 5 min until a homogeneous state at room temperature. The mixture is then passed through a grinder to achieve uniform dispersion of the particles of the mixture and further mixing, sieved and Packed.

The scope of food composition:

a) the formation of meat in various kinds of baking and vegetable dishes types of pancakes, ricadela, cutlets;

b) as a necessary ingredient for baking bread and other products from starch flour;

C) as an independent ingredient with egg additive for the preparation of various food products.

Conducted the tasting showed good organoleptic properties of the food composition. This is a fine mixture of pleasant colors, it holds together well the flour and vegetable procurement for the preparation of various malobelkovaya dishes and baking.

The composition is illustrated by the following examples:

Example 1. Food composition, wt.%:

swelling corn starch- 90-80
with the Hoi melange of chicken eggs - 10-20

Get mixing in a paddle mixer for 5 minutes until smooth, then pass through a shredder to achieve uniform dispersion of the particles of the mixture and further mixing and sifted.

Example 2. Food composition, wt.%:

swelling corn starch- 85-70
dry egg yolk- 15-30

Get similar to that described in example 1.

Example 3. Food composition, wt.%:

swelling corn starch- 95-90
dry egg white- 5-10

Get analogously to example 1.

Table 2
The protein content, including phenylalanine in these examples, the
The content of egg products in mixture, %The protein content in egg products, %The content of phenylalanine, %
Example 1 - melange10-204,6-9,2is 0.22 to 0.44
Example 2 - yolk15-30from 6.22 to 12.440,27-0,54
Example 3 protein5-104,12-8,240,25-0,5

Sample dishes include food composition

Souffle cream
Name of productQty, gProtein gPhenylalanine, mgCaloric value, kcal
Food composition (example 1, the content of melange 20%)151,386636
Sugar100038
Cream 35%fat)50,11534
Water cold boiled70
Vanillato taste
TOTAL:1001,4971108

Serving size 1 serving.

Method of preparation: all the ingredients are blended and whipped with a whisk. Can be cool. Can be served as a separate dish or with fruit.

Cupcake Apple
Name of productQty, gProtein gPhenylalanine, mgCaloric value, kcal
Food composition (example 2, the content of yolk 15%)602,08122215
Apple600,13336
Butter0 ml5,2150
Sugar200075,8
The leaven10,0520
Cinnamon0,5000
Solto taste
TOTAL:2,36132,2477

Serving size - 1 portion (125 g).

Method of cooking: Apple peel, grate on a coarse grater. Butter cut into small pieces. All products combine, mix well, put in shape, oiled. Flatten with a wet hand. Bake at 220°C for about 20-30 minutes.

Pancakes with carrots
Name of productQty, gB. the POC, gPhenylalanine, mgCaloric value, kcal
Food composition (example 3, the protein content of 5%)50to 2.0676210
Carrots650,7822,4946,1
Vegetable oil20--183,2
Sugar20---
Solto taste
TOTAL:2,84at 149.5RUR 439,3

Serving size - 1 portion (5-6 pancakes).

Method of preparation: chop carrots (grated, mixer or mash with a fork), add the remaining ingredients and mix well. Let stand about 10 minutes to Bake pancakes narutohentai greased nonstick skillet over low heat, covered. Pancakes can be served with sour cream or whipped cream.

Thus, the proposed food composition contributes to increasing the nutritional value of food, expands their range, simplifies the process of baking at home, the injection of phenylalanine in the diet of children suffering from phenylketonuria, regulates the taste of the products and their nutritional value.

The specified content and the ratio of components, dietary supplements cannot be changed in the direction of decreasing, as it does not provide sufficient natural digestible nutrients and reduces immune-stimulating effect of food.

At the same time increased the protein product of over 30% can not get enough of bulk product, increases the amount of phenylalanine and decreases the possibility of its application to supply patients with PKU.

1. Food composition for use in the food of children with phenylketonuria, including swelling corn starch and dry aceproject in the following ratio, wt.% dry matter:

dry aceproject5-30
swelling corn starch70-95

2. Food is the song according to claim 1, characterized in that the dry aceproject use dried egg melange in the amount of 10-20 wt.%, or dry egg yolk in the amount of 15-30 wt.%, or dry egg white in the amount of 5-10 wt.%.



 

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