The way to obtain a paste for diet and preventive nutrition

 

The invention relates to meat and poultry processing industry. The method provides for the preparation of raw materials, including herbal ingredients, pre-heat treatment and further shredding chicken heart and stomach boiled. Preparation of meat are according to the recipe by mixing plant components, melted chicken fat, chicken heart and stomach boiled with spices and materials. Additionally, at the stage of preparation of meat make chicken chopped raw liver, poultry meat mechanically separated blanshirovonnogo, blood plasma or the formed elements of the blood of slaughtered animals. As the herbal ingredients used pre-hydrated isolated protein lentils in a ratio of 1:3 and pre-hydrated powdered milk and vegetable material selected from the range: carrot-milk, beet milk, pumpkin and milk, pumpkin-milk cake mix. And powdered carrot milk or beet milk prefabricated pre hydratious in the ratio of 1:1, and powdered pumpkin-milk or squash-dairy cake mix in the ratio 1: 2. The components take organoleptically performance and increased output of finished products. Increases the biological and nutritional value due to the balanced amino acid composition of proteins, enrichment with vitamins and minerals. In addition, the savings of raw meat and reduces the cost of products through the use of lentil protein drugs. 13 tab., 7 Il.

The invention relates to meat and poultry processing industry, namely to obtain protein diet and preventive properties.

There is a method of production of meat pates [patent 2101983 (Russia), MKI623 L 1/31, 1/317. Method for the production of meat pates/ Nelepo Y. N., Zharinov, A. I. , Postnikov, S. I., Sharutenko O. M., Arutunian C. A. (Russia). 97103074/13; Claimed 06.03.97; publ. 20.01.98. Bull. 2], providing for the preparation of raw meat, including raw materials containing calcium ions, the preliminary heat treatment of the latter, the grinding of raw materials on the top, cooking pashtetnoyi mass in cutter in two phases, forming loaves, a final heat treatment and cooling.

The disadvantages of this method are: the duration of the technological process in connection with the necessity of preliminary Ambassador liver; not high enough functionally-teensyoungest amino acid composition of proteins.

A known method of manufacturing paste-like meat products poultry meat, mechanically deboned [patent 1282376 (Russia), MKI623 L 1/31. A method of manufacturing paste-like meat products from poultry meat mechanically separated/ Stefanova, I. L. , Kuranova O. S. (Russia), 3915908/13; claimed 28.06.85; publ. 19.06.95. Bull. 17], including thermal processing of raw materials, mixing it with prescription components, fine grinding, deaeration and packing recommended for feeding infants.

The disadvantages of this method are: low functional and technological properties that are not typical for pashtetnoyi product consistency and, as a consequence, broth-fat swelling; protein unbalanced amino acid composition, low content of vitamins and mineral substances, which limits the use in the diet of children, especially at an early age.

The closest in technical essence and the achieved result is the way in which the proposed composition of the meat product for diet and preventive nutrition [patent 2043737 (Russia), MKI623 L 1/315. Composition meat product for dietary and medical-preventive care is about 08.06.93; publ. 20.09.95. Bull. 26], which includes in its membership the chicken offal (liver, heart, stomach) blanched 56-70%; mushrooms blanched 18-25%; cereals boiled barley or wheat flour 2-4%; chicken fat melted 10-15%. The composition additionally contains spices and materials, kg per 100 kg of basic ingredients: salt 1,0-1,5%; bayberry powder of 0.1-0.15%; mushroom soup or meat (drinking water) 15-20%.

The disadvantages of the known technical solutions are not enough high biological value because of unbalanced amino acid composition in the presence of limiting amino acids (methionine+cystine, threonine, phenylalanine) relative to the ideal protein on a scale FAO/who [Needs in energy and protein: report of the Association of the consultative expert meeting FAO/who / UNU. M: "Medicine", 1987, - 208 S.]; low functional performance stuff system and the output of finished products.

An object of the invention is to obtain a paste having improved organoleptic characteristics, high biological and nutritional value, as well as expanding the range pashtetnoyi product groups.

This object is achieved in that in the method of obtaining pasinich components, the preliminary heat treatment and further shredding chicken heart and stomach boiled, preparing meat according to the recipe by mixing plant components, melted chicken fat, chicken heart and stomach boiled with spices and materials, filling stuffing shells, boiling and cooling.

What's new is that at the stage of preparation of meat also add chicken chopped raw liver, poultry meat mechanically separated blanshirovonnogo, blood plasma or the formed elements of the blood of slaughtered animals, as well as herbal ingredients used pre-hydrated isolated protein lentils in a ratio of 1:3 and pre-hydrated powdered milk and vegetable material selected from the range: carrot-milk, beet milk, pumpkin and milk, pumpkin-milk cake mix and powdered carrot milk or beet milk prefabricated pre hydratious in the ratio of 1:1, and powdered pumpkin-milk or squash-dairy cake mix in the ratio 1:2, in the following ratio, wt.%: Offal chicken (raw liver, heart and stomach boiled) - 35-40 Meat piravi - 8-14
Hydrated isolated protein lentils - 25-30
Hydrated powdered milk and vegetable semi - 2-4
Recipes include spices and materials, kg per 100 kg of basic ingredients):
Onions 4-6
Salt - 1,6-2,0
Ground black pepper - 0,1-0,15
Coriander powder - 0,12-0,15
The broth of the meat (drinking water) - 25-30
Sodium nitrite - 0,005
The technical result is expressed not only in achieving its objectives, but also to improve the functional properties, increase yield, balanced amino acid composition, enrichment pate vitamins, minerals, dietary fibre, the expansion of technological possibilities of the use of drugs of vegetable proteins domestic production, improving sustainability and profitability.

When determining the overall chemical composition of the raw materials used the following methods to define the mass fraction of moisture in accordance with [GOST 9793-74. Meat products. Methods of determining moisture]; mass fraction of fat by the method of socket [V Rossii N. K. Alekhine L. T., Otryashenkov L. M. Research and quality control of meat and meat products. M: Agropromizdat, 1985, 296 S.]; products. M: Agropromizdat, 1985. 296 C.], the fractional composition of proteins was determined by sequential extraction of water-, salt - and dilaceration protein fractions, respectively, distilled water, a solution of potassium chloride, with a mass fraction of 5% and sodium hydroxide solution with a mass fraction of 10% with subsequent quantification of protein with biuret reagent.

Functional properties of meat were assessed by: the associated moisture by the method of Grau and Hamm, humectant, shirodaria capacity, emulsifying capacity, the stability of the emulsion in accordance with the recommendations of [V Rossii N. K. Alekhine L. T., Otryashenkov L. M. Research and quality control of meat and meat products. M: Agropromizdat, 1985, 296 S. ], amino acid composition chromatographic method for the automatic amino acid analyzer AAA-T 339 (Czech Republic), fatty acid composition by gas chromatography on a gas chromatograph WITH-14V (Japan), the stickiness of meat in a laboratory setting according to the recommendations of [V Rossii N. K. Alekhine L. T., Otryashenkov L. M. Research and quality control of meat and meat products. M: Agropromizdat, 1985, 296 S.], dynamic viscosity by rotational viscometer REOTEST-2 (the computer design of products and diets asked the nutritional value of the// Storage and processing of agricultural raw materials, 1995. 3. C. 4-9].

The lack of healthy food in sufficient variety, able to satisfy the needs of the human organism in basic nutrients, raises the problem of creating food rations multi-purpose. The use of protein preparations based on vegetable raw meat products technology is one of the most promising directions in the development of products with a given chemical composition. The combination of ingredients of animal and vegetable origin in prescription compositions leads to a mutual addition and enrichment missing biologically active substances.

In the method of producing pates for diet and preventive nutrition implemented modern principles of integrated use of raw materials when designing multicomponent food systems purpose. The selection of key ingredients and their proportion was performed using the software when the formulation of linear optimization calculation is to determine the maximum of the target function.

As the meat component used offal of poultry, meat, mechanically deboned poultry, plasmas is s accounts for about 30% of the mass of carcasses of poultry, while using them for food purposes is extremely irrational. At the same time, these products have high nutritional value, so the mass fraction of protein in the liver, heart and stomach chicken is 20.6%, and 17.3% and 20.7%, respectively. Protein by-products has a high biological value, it contains all essential for the human body amino acids (table. 1).

Poultry meat has high nutritional and biological value and is now widely used in the manufacture of products dietary purposes. It contains up to 22% of proteins, fats have a high content of polyunsaturated fatty acids, and also have a wide range of vitamins and minerals.

The plasma and the formed elements of blood are the ideal basis for the creation of products enriched full-fledged composition, easily digestible and absorbable protein.

The chemical composition and organoleptic characteristics of plasma and formed elements of blood confirm the possibility and advisability of using them when creating the basis for the production of special products, preventive and General purpose, enriched with biologically active vegetatively under the action of the digestive enzyme lipase, contains large amounts of unsaturated fatty acids, indicating a high biological value.

Among vegetable protein sources domestic production of the most high nutritional and biological value of a protein lentils, the absorption of which the body is similar to the proteins of meat. Protein lentils is a complete and balanced for essential amino acids, limited only by methionine (amino acid speedy is 82% compared to the ideal protein scale FAO/who) [Astanina C. Y. Application of protein drugs lentils meat products technology. : Abstract of Diss. Kida. technology. Sciences. spec. 05.18.04. Technology masn. , dairy and fish products/ VSTA. Voronezh, 1999, 22 S.].

Protein extracts from lentils (IBC) was obtained under laboratory conditions in accordance with the original technology from lentil flour made by grinding the beans lentils [RF patent 2138172, IPC623 J 1/14. The method of obtaining protein from vegetable raw materials/ L. C. Antipova, I. A. Glotov, V. Y. Astanina, A. Y. Kniazev// BI 1999, 27], meets all the requirements of safety and quality. The overall chemical composition is presented in table. 2. Fractional composition of proteins lentil isolates are presented in table. 3.

Analysis of FR is. Alicia solarstorm fraction of proteins is especially important when adding isolates in meat stuffing, because the lack of this fraction during the heat treatment affects the structure of the product, is the stratification and the formation of fat and gel pockets. In table. 10 shows the amino acid composition IBC. From the table it is seen that for the total content of amino acids as replaceable and irreplaceable, lentil protein isolate protein is enough biologically valuable product, and therefore the apparent perspective of its use as a functional additive and protein supplementation in the manufacture of meat products.

Supplements in the form of powdered milk and vegetable semi-finished products (TU 9164-001-2068102-94), produced by JSC "Confectioner" (, Voronezh) range: PCM - powdered squash-dairy semi-finished product; PTMP - powdered pumpkin-milk semi-finished product; PHC - powdered beet-dairy semi-finished product; PMP - powdered carrot-milk semi-finished product, characterized by a low mass fraction of moisture (6%) and is a concentrate of essential nutrients with prevailing share of carbohydrates (75-80%) with mass fraction of proteins 1,10-17,75%, have rich mineral and vitamins to anti scar the wife to the proteins of meat and milk, far exceed the offal category II and proteins in blood plasma, the balance of amino acids in proteins are approaching the standard of FAO/who, vysokochastotnymi. Powdered dairy and vegetable semi-finished products are of high biological value, balancing the amino acid composition of proteins of meat and meat products, in addition act as supplements, minerals, vitamins, dietary fiber, and painting improvers (PMP and PHC) food products (table. 4-9).

Analysis of the fractional composition of proteins powdered milk and vegetable semi-finished products showed that it prevails water and solarstorm fraction (respectively about 50 and 35% protein), known stabilizing role in the formation of emulsified meat systems.

When used as a plant protein preparation IBC found that the optimal placing of it in the prescription to the composition in an amount of 30% by hydration of 1:3. For this study the changes in the functional and technological properties (TCF) and the rheological characteristics of the model stuffing paste adding different amounts IBC (from 0 to 60%) with hydration 1: 1; 1:2; 1:3; 1:4. In Fig.1-7 shows the changes moisture-tie is osobnosti (ES), stability of the emulsion (SE), stickiness and viscosity model stuff systems.

The pattern of change in the TCF and rheological properties shows that the maximum values are achieved when replacing the main raw material formulation in the hydrated IBC in the range of 25-30%. Most preferred is the use of IBC when the hydration of 1:3 With hydration over 1:3 TCF values decrease of hydration below the water ratio 1:3 (1:1, 1:2) values TCF above, this is due to the fact that the mass fraction of high-molecular compounds of proteins with water ratios of 1:1 and 1:2 is greater than and is caused by the increase of these parameters. However, for these values of the hydration products are unsatisfactory organoleptic characteristics (expressed lentil flavor, Kraslava consistency).

While increasing the share of making hydrated IBC (over 30%) is reduced TCF, due to the fact that proteins of vegetable origin are inferior functional animal proteins.

In Fig.6 shows that the maximum value of the stickiness cold model of meat at different values of hydration IBC achieved within 20-35% mass fraction of drug that is explained by the specificity of the properties of izolirovani hydration of the latter, this is due to the increase of mass fraction of protein in the continuous phase, which act as surfactants, increasing the surface tension (energy adhesion relations) and thereby increasing the viscosity.

The optimal degree of hydration of powdered milk and vegetable semi-finished products are for PMP and PHC 1:1, for PTMP and PCMP 1:2.

The way to obtain a paste for diet and preventive nutrition is as follows.

For cooking chicken pate muscular gizzards, heart, cooked (open or closed boilers) for 45-60 min, and chicken liver is used in its raw form.

Prepared by-products (crude liver, heart and stomachs) crushed on the top with the holes of the lattice 2-3 cm

Poultry meat mechanically separated blanched in hot water in open cauldrons live steam temperature of 90-95oWith or in boiling water for 20 minutes

The blood plasma is used in liquid form. The formed elements of blood is diluted with water in the ratio 1:2; 1:3 and blanched in hot water with live steam temperature of 90-95oC for 30 minutes

Protein extracts from lentils and powdered milk and vegetable semi-finished pre-hydratious.

Onions cleaned Vesennie components according to the recipe, put in a cutter or other machine for fine grinding in the following sequence: raw liver, hearts and stomachs of cooked minced meat, mechanically deboned poultry blanshirovonnogo, the plasma and the formed elements of blood, part of the broth from cooking offal and blanching raw meat. In the second stage cutting add hydrated IBC and vegetable semi-finished products, melted chicken fat, the rest of the broth, onion, salt, spices, sodium nitrite. Process to obtain uniform fine mass with temperature not lower than 45-50oC.

Natural or artificial casings filled stuff. The bread is subjected to heat treatment at a temperature of 85oC for 60-90 minutes depending on the diameter of the shell before reaching the temperature at the center of baton 722oWith, and then produce cooling. Ready pate passed to the implementation.

The formulation of the paste comprises the following components, wt%:
Offal chicken (raw liver, heart and stomach boiled) - 35-40
Poultry meat mechanically separated blanshirovonnogo - 10-15
Chicken fat melted - 6-12
The plasma and the formed elements of blood - 8-14
Hydrated IBC - 25-30
Hydrated powdered milk and vegetable semi - 2-4
Recipes include spicy Ground black pepper - 0,1-0,15
Coriander powder - 0,12-0,15
The broth of the meat (drinking water) - 25-30
Sodium nitrite - 0,005
Thus prepared for the specified recipe and technology pate has a total organoleptic evaluation of the five-5.0.

The way to obtain a paste for diet and preventive nutrition is illustrated by concrete examples.

Example 1. The product produced by this technology with the following recipe, wt.%:
Offal chicken (raw liver, heart and stomach boiled) - 35
Poultry meat mechanically separated blanshirovonnogo - 15
Chicken fat melted - 10
The plasma and the formed elements of blood - 12
Hydrated IBC - 25
Hydrated PCN - 3
Recipes include spices and materials, kg per 100 kg of basic ingredients):
Onions - 6
Salt - 1,6
Ground black pepper - 0,12
Coriander powder - 0,12
The broth of the meat (drinking water) - 30
Sodium nitrite - 0,005
Examples 2-4. The product is produced analogously to example 1, differing use for cooking pate instead PCMP hydrated PTMP, PHC, PMP in the same ratio.

Example 5. The product is produced analogously to example 1, differing use on which the product is produced analogously to example 5, differing use for cooking pate instead PCMP hydrated PTMP, PHC, PMP in the same ratio.

Pate produced in examples 1-8, have a high biological value, balanced composition, organoleptic rating is 5.0.

Example 9. The product is produced analogously to example 1, differing quantitative ratio of components, wt.%:
Offal chicken (raw liver, heart and stomach boiled) - 40
Poultry meat mechanically separated blanshirovonnogo - 15
Chicken fat melted - 8
The plasma and the formed elements of blood - 10
Hydrated IBC - 30
Hydrated PCM - 2
Recipes include spices and materials, kg per 100 kg of basic ingredients):
Onions - 6
Salt - 2,0
Ground black pepper - 0,12
Coriander powder - 0,12
The broth of the meat (drinking water) - 30
Sodium nitrite - 0,005
Examples 10-14. The product is produced analogously to example 9, differing use for cooking pate instead PCMP hydrated PTMP, PHC, PMP in the same ratio.

Example 15. The product is produced analogously to example 9, characterized by the use for the preparation of paste instead of blood plasma is lichas use for cooking pate instead PCMP hydrated PTMP, PSMP, PMP in the same ratio.

Pate produced in examples 9-18, have a high biological value, balanced composition, organoleptic evaluation is 4.9 points.

Example 19. The product is produced analogously to example 1, differing quantitative ratio of components, wt.%:
Offal chicken (raw liver, heart and stomach boiled) - 45
Poultry meat mechanically separated blanshirovonnogo - 10
Chicken fat melted - 5
The plasma and the formed elements of blood - 6
Hydrated IBC - 30
Hydrated PCN - 4
Recipes include spices and materials, kg per 100 kg of basic ingredients):
Onions - 4
Salt - 1,8
Ground black pepper - 0,12
Coriander powder - 0,12
The broth of the meat (drinking water) - 30
Sodium nitrite - 0,005
Examples 20-24. The product is produced analogously to example 19, characterized by the use for the preparation of paste instead PCMP hydrated PTMP, PHC, PMP in the same ratio.

Example 25. The product is produced analogously to example 19, characterized by the use for the preparation of paste instead of blood plasma and blood corpuscles in the same amount.

Examples 26-30. Product issued PTMP, PSMP, PMP in the same ratio.

Pate produced in examples 19-30, have a fairly high functional and technological properties, the overall organoleptic evaluation is 4.7 points, but the biological value lower than that of the pastes produced in examples 1-9.

Thus, the best options proposed composition of pate on all quality indicators are the products obtained according to examples 2 and 7.

Evaluation of the mineral composition of protein for diet and preventive nutrition in examples 2, 7, with a high biological value and high organoleptic characteristics, are presented in table. 11. The amino acid composition and biological indicators values are presented in table. 12 and table. 13.

The advantages of the proposed technical solution:
improve organoleptic characteristics, functional and technological properties and the yield of finished products;
increases the biological and nutritional value due to the balanced amino acid composition of proteins, enrichment with vitamins and mineral substances;
saving of raw meat;
reduces the cost of products through the use of domestic protein preparations. the aktionscode power, including the preparation of raw materials, including herbal ingredients, pre-heat treatment and further shredding chicken heart and stomach boiled, preparing meat according to the recipe by mixing plant components, melted chicken fat, chicken heart and stomach boiled with spices and materials, filling stuffing shells, boiling and cooling, characterized in that at the stage of preparation of meat also add chicken chopped raw liver, poultry meat mechanically separated blanshirovonnogo, blood plasma or the formed elements of the blood of slaughtered animals, as well as herbal ingredients used pre-hydrated isolated protein lentils in a ratio of 1: 3 and pre-hydrated powdered milk and vegetable material selected from the range: carrot-milk, beet milk, pumpkin and milk, pumpkin-milk cake mix and powdered carrot milk or beet milk prefabricated pre hydratious in the ratio of 1: 1, and powdered pumpkin-milk or squash-dairy cake mix in the ratio 1: 2, in the following ratio, wt. %:
Subpoe - 10-15
Chicken fat melted - 6-12
The plasma and the formed elements of blood - 8-14
Hydrated isolated protein lentils - 25-30
Hydrated powdered milk and vegetable semi - 2-4

 

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