Food product comprising raw dough enclosure including filler (versions), meat product (versions)

FIELD: food-processing industry and public catering, in particular, food product used for preparing of pockets including meat, such as poultry meat, farce used for preparing of meat pockets and other semi-finished products, such as cutlets, etc.

SUBSTANCE: food product has raw dough enclosure including filler. Dough contains flour, water and egg. Filler is meat product including animal meat, onion, salt, spices, and water. Ground germinated rye grains are additionally introduced into dough and/or filler composition. Filler composition may additionally include vitamin premix based on lactose, said premix being used in an amount of 0.05-0.3% by weight of product.

EFFECT: wider range of fast-cook food products with increased biological value and improved organoleptical properties.

9 cl, 3 ex

 

Group of inventions relates to the food industry and catering, and can be used in the manufacture of dumplings stuffed with meat, poultry, and also for the manufacture of fillings used for making dumplings and other semi-finished products, such as meatballs, meatballs, etc.

The well-known Siberian pelmeni recipe [national kitchen - Siberian Pelmeni. Address in the Internet http://cmak.mailprize.ru/nkx/print.php?articeid=4]. Dumplings are a shell of raw dough, which enclose the filling. The dough is flour, eggs, vegetable oil, water and salt. In the composition of the filling includes minced pork, beef, lamb, and onion, salt, pepper in predetermined proportions. Recipe Siberian pelmeni adopted as a prototype for one of the objects of the invention is a food product (dumplings). Dumplings are traditional for consumer taste and virtually no distinctive flavor characteristics and do not possess dietary properties (high biological value).

The second object of the present invention is a meat product, namely the structure-containing minced meat, intended in particular for use as a filling for ravioli.

Numerous recipes-containing fillings used in the food industry. So, retseptornogo stuffing for ravioli [Collection of recipes food and cooking products Moscow, Economics, 1983, C-470] includes beef, pork, onion, salt, pepper, sugar and water in predetermined proportions. Dumplings, cooked with minced meat, as described above, have a traditional taste and do not have nutritional properties.

Famous songs of the meat products (fillings for sausages, dumplings), which in addition to the traditionally used ingredients are used in products that have high biological value.

As a prototype for the second object of the present invention (the meat product) selected meat product described in the Patent of Russian Federation №2155513 [MKI A 23 L 1/314, publ. 10.09.2000]. Other than raw meat stuffing contains germinated seeds of chickpea 10-15%. Introduction sprouted beans chick peas (legumes) are aimed at optimizing the amount of protein, fat, mineral substances. Chickpeas gives additional specific taste and aroma of the finished product. The stuffing is made according to the prototype, has properties that allow its use in the production of sausages.

However, the formulation of the prototype unacceptable for making dumplings, because when cooking dumplings turns murky broth, beans chickpeas boiled soft, worsening the appearance of the product. The same applies meatballs and meatballs. This stuffing is not well formed, and finished products lose their shape.

The task of the I invention, - expand the range of food products, fast food, high biological value and high organoleptic properties, as well as improved properties, ensuring manufacturability for mass industrial production, namely obtaining the necessary consistency and elasticity of the components of the product intermediate product, as well as properties of the finished product (cooked).

The problem is solved six variants of food products (meat dumpling) and two choices of meat product-containing minced meat).

In the first embodiment of the food product, the problem is solved in that the product shell is made of raw dough, which includes flour, water, egg, and the filling is a meat product, including its composition of animal meat, onion, salt, spices, water. New under this option is that the composition of the test added crushed sprouted grain rye. In industrial production of the egg in the dough, it is advisable to enter as melange. The dough has the following composition, % wt: flour 40-80, crushed sprouted grain rye 10-15, melange of 0.04 to 4.0, salt 0,01-2,0, water the rest up to 100.

The second option generally repeats the first, but the sprouted grain rye added to the stuffing.

Filling, in addition to referred to is mponents (animal meat, onion, salt, spices, water, sprouted grain rye), contains vegetable protein and/or vegetable cellulose, vegetable Supplement, vegetable oil, mineral Supplement.

Suitable as a meat animal use minced meat livestock (beef, veal, pork or beef poultry (chicken, Turkey), or their mixture. As vegetable protein, it is advisable to use soy concentrate, spices - black pepper, as fiber - raw wheat fiber, preferably Vitacel or citrus fiber, as a mineral additive is a mixture containing calcium carbonate, potassium orthophosphate dvuhkamernyi, magnesium oxide, as a vegetable Supplement paprika.

Preferred is the following toppings, % wt.: minced meat of livestock and/or poultry 50-75, sprouted grain rye 10-15, soy concentrate 1.0 to 4.0, onion 2,0-6,0, paprika 0,1-3,0, raw wheat fiber, preferably Vitacel or citrus fiber of 0.3-2.0, vegetable oil 0,5-8,0, mineral additive is 0.1 to 1.5, salt 0.5 to 2.0, black pepper 0,05-2,0, water the rest up to 100.

The third option is almost identical to the second, with the sprouted grain rye put in the filling and the dough.

The fourth option repeats the first, with the toppings are added vitamin premik is based on the lactose in the amount of 0.05 to 0.3 wt.%.

The fifth option repeats the second, while the toppings are added vitamin premix on the basis of lactose in amounts of 0.05 to 0.3 wt.%.

The sixth option repeats the third, while the toppings are added vitamin premix on the basis of lactose in amounts of 0.05 to 0.3 wt.%.

The second object of the invention is a meat product-containing minced meat), which is implemented in two versions.

The recipe claimed minced designed to be used primarily as stuffing dumplings. However, it is an independent object of the invention, as may be used in the manufacture of other meat products such as burgers, meatballs, etc.

In the first embodiment of the meat product contains minced meat animal, sprouted grain cereal. New under this option is that as sprouted grain cereal use sprouted grains rye, meat product further comprises vegetable protein and/or vegetable fat, onion, vegetable Supplement, vegetable oil, mineral Supplement, salt, spices, water. As these ingredients are the same as that described above for the filling of food products.

Preferred is the following composition of the meat product, wt.%: minced meat of livestock and/or poultry 50-75, PR is growing rye grain 10-15, soy concentrate 1.0 to 4.0, onion 2,0-6,0, paprika 0,1-3,0, raw wheat fiber - Vitacel or citrus fiber of 0.3-2.0, vegetable oil 0,5-8,0, mineral additive is 0.1 to 1.5, salt 0.5 to 2.0, black pepper 0,05-2,0, water the rest up to 100.

The second variant of the meat product generally follows the first option. The difference is the included vitamin supplements, preferably in the form of a vitamin premix based on lactose, the amount of which in the overall composition is 0.05 to 0.3 wt.%.

In more detail, the invention disclosed in the following examples of implementation.

For the manufacture of meat products (meat dumplings) was used with the following products. Wheat flour no lower than first grade (GOST 12307, GOST 12306, GOST 26574), egg melange frozen THE 10.02.01.88, drinking water GOST R 51232, soy concentrate, textured, onion fresh GOST 1723, onions dried according to GOST 7587, paprika frozen (red flakes), raw wheat fiber, preferably Vitacel (is 98% of ballast substances on the basis of cellulose and hemicellulose, more detailed information is available on the website http://www.moguntia.ru/vitacel.html), citrus fiber, vegetable oil - sunflower GOST 1129, black pepper GOST 29050, food additive magnesium oxide according to GOST 4530, food additive calcium carbonate according to GOST 4530, food additive potassium orthophosphate Duhs is displaced according to GOST 2493, vitamin premix based on lactose N 33053 firm Hoffman-La Roche. The premix contains 1000 g of lactose: vitamin a - 18.000.000.000 million IU, vitamin D3- 440.000.000 million IU, vitamin B12- 14.400.000 mg, dl-α-tocopherol acetate 36.000.000 mg, thiamine Mononitrate 6.272.000 mg, Riboflavin 7.200.000 mg, nicotinamide 70.400.000 mg, vitamin b68.391.710 mg, folic acid 1.200.000 mg, ascorbic acid 419.679.000 mg.

In addition to the specified sunflower oil, you can use other edible oils, such as olive, soybean, palm, corn, or a mixture thereof.

As vegetable supplements, except paprika, others can be used, for example, frozen or dried vegetables, including carrots, leeks, celery root.

Rye grain before applying soaked in hot water at a temperature of 90°and stand before the formation of the sprouts.

To make the filling and the meat product is used beef no lower than first grade according to GOST 779 or blocks of frozen meat (beef-pork) according to GOST 4814, veal GOST 16867.

EXAMPLE 1. Cooking dumplings, which sprouted grain rye contained in the dough and the filling (three recipes toppings).

Recipe of the dough (kg per 100 kg of raw material): flour 65,75, crushed sprouted grain rye 10, melange 0,345, salt 0,345, water the rest up to 100.

The kneading is performed to test the kneading machine. Sprouted grain rye added to the dough as you knead.

Recipe of the filling No. 1 (kg per 100 kg of raw material): veal 70,0, sprouted grain rye 10, soy concentrate 1,0, onion fresh 3,5, onions dry 1,0, paprika, 0,2, vegetable oil 3,0, calcium carbonate, 0.8, magnesium oxide 0,5, potassium orthophosphate dvuhkamernyi 0,2, salt 1,3, black pepper 0,1, vitamin premix, based on lactose 0,2, water - the rest is up to 100.

Recipe of the filling No. 2 (kg per 100 kg of raw material): chicken 67,0, sprouted grain rye 13, soy concentrate 1,0, fresh onion 2,5, onions dry 1,0, paprika, 0,2, carrots 0,2, celery 0,1, vegetable oil 3,0, calcium carbonate, 0.8, magnesium oxide 0,5, potassium orthophosphate dvuhkamernyi 0,2, salt 1,3, black pepper 0,1, water the rest up to 100.

Recipe toppings No. 3 (kg per 100 kg of raw material): veal fillet 30, Turkey fillet 30,0, sprouted grain rye 15,0, soy concentrate 1,0, onion fresh 4,5, onions dry 1,0, paprika, 0,2, carrots 0,2, vegetable oil 4,0, calcium carbonate 0.6 magnesium oxide 0,5, potassium orthophosphate dvuhkamernyi 0,2, salt 1,3, black pepper 0,1, vitamin premix, based on lactose 0,2, water the rest up to 100.

Pre-raw materials are ground in the saline injector. Dosed raw materials, vitamins and minerals are loaded in Parsees in sequence in accordance with the instruction manual and thoroughly mixed.

Sprouted rye grain is not specifically ISM is Lescaut. The reduction takes place “automatically” in the dough and filling.

- Containing minced and rolled to a thickness of 5 mm, the dough is fed to permenately machine. The finished dumplings served in the refrigerating chamber where they are subjected to freezing temperatures of 25-30°C. Ready-to-eat dumplings have a good taste, noticeable in the test include sprouted grains, dough compared to conventional test has high elasticity and is noticeably better taste. In addition, the grain contains a large amount of mineral substances: Na (sodium) - 71 mg|kg, K (potassium) - 3800 mg/kg, Zn (zinc) - 33 mg/kg, Ca (calcium) - 290 mg/kg, cu (copper) and 4.8 Mg (magnesium) - 1300 mg/kg, Fe (iron) - 24 mg/kg, P (phosphorus) - 3300 mg/kg.

As rye grain is not clear from the shell, they contain a lot of vitamins and living tissue.

B vitamins have a positive effect on the nervous system, help you focus. Fiber sprouted grains contain carbohydrates, but is not a source of energy. In the stomach tissue absorbs a large amount of water increases in volume, fills the stomach, giving a feeling of fullness for a long time. Fiber normalizes intestinal peristalsis, because it absorbs water and increases in the gut moving mass. The effect of pollutants is weakened, and they are removed. A lot of fat and m is lo fat from eating people increases the risk of colon cancer, which can be reduced by eating food containing fibre. Fiber slows down the absorption of fats and carbohydrates and thus reduces the level of cholesterol and sugar in blood. Because fiber lowers cholesterol in the blood, it helps to prevent cardiovascular diseases. The effect of fiber has a protective effect against heart attack. Useful soluble fiber is found in oats, but in the rye it is contained in a larger quantity. The presence of germinated rye grain, reducing the sugar level, thus improving diabetic balance.

In the shell rye grain are components of plant estrogens (rye lignaanit). Experiments show that rye lignaanit slows down and prevents the growth of breast cancer and prostate cancer.

Sprouted grain rye contain a large amount of mineral substances: Na (sodium) - 71 mg|kg, K (potassium) - 3800 mg/kg, Zn (zinc) - 33 mg/kg, Ca (calcium) - 290 mg/kg, cu (copper) is 4.8, Mg (magnesium) - 1300 mg/kg, Fe (iron) - 24 mg/kg, P (phosphorus) - 3300 mg/kg.

As rye grain is not clear from the shell, they contain many vitamins (vitamin b3B6, E, folic acid, α-tocopherol) and living tissue. Thus, sprouted rye grain is “natural enrichment”, as it allows to increase the content of microelements and vitamins.

P and making sprouted rye grain in the recipe more than 10% in the finished product is achieved most balanced mineral content, namely sodium, potassium, zinc, calcium, copper, magnesium, iron and phosphorus, and fiber. Mineral nutrients in sprouted grains are in the organic form and is easily absorbed by the body. Fiber improves the functioning of the gastrointestinal tract.

Thus, the finished product, enriched with useful additives, has a high biological value.

The amount of grain in the recipe more than 15% leads to a stratification test, the deterioration of its consistency and the inability to release kachestvenno.pomogu. The dough loses its adhesive properties and becomes loose, which complicates the work of the industrial equipment.

Adding sprouted grain in beef more than 15% of the meat to become viscous and sticky consistency, which leads to an increase in the number of substandard products.

It should be noted that adding chickpeas (see prototype) the dough loses its adhesive properties and becomes loose, hence the use of chickpeas for making dumplings is unacceptable.

The biological value of meat was estimated by level of scale chemical Skoura protein recommended by FAO/who. The dumplings protein complex has a high biological value, is full, as it contains all the essential amino acids in 100 g of protein. Mass fraction of essential amino acids of a sost is made of 36.4% (recommended value FAO/who 36,0%), mass fraction of animal protein is 62.5% of the total protein content (recommended - 55,0). In relation to the physiological daily needs 100 g of meat contain 18,8% protein, including animal protein to 21.2%. In the composition of meat included sprouted rye grain and dietary fiber this product is enriched with fiber. Introduction sprouted rye grain, not only in the composition of the filling, but in the test shell not only improves its taste, but enriches useful additives, as this ingredient allows you to enter in the finished product additional trace elements (copper, zinc) and vitamins (vitamin b3B6, E, folic acid, α-tocopherol).

Increases the nutritional value of the vitamins and minerals (calcium, magnesium, phosphorus and potassium) to 10% level of physiological daily needs of the human body, the toppings are put above mineral Supplement and vitamin premix.

Thus, the finished product is balanced on the main macro - and micronutrients.

Biological value of fats and carbohydrates ready-to-eat product was evaluated according to the content of polyunsaturated fatty acids and assimilated and unassimilated polysaccharides. In the dumplings, designed with the requirements of Principe is a balanced diet, the ratio of fatty acids as close as possible to the recommended physiologically full fat. The amount of fatty acids is 22% (recommended 10%), monounsaturated acid 35% (recommended 60%), polyunsaturated 43% (recommended 30%).

Dumplings are low, their energy value is 253 kcal.

The above-described property and the quality of meat can be attributed to diet foods.

EXAMPLE 2. Cooking dumplings, which sprouted grain rye contained in the stuffing.

Recipe of the dough (kg per 100 kg of raw material): flour 70, melange 0,345, salt 0,345, water the rest up to 100.

The recipe for the filling (kg per 100 kg of raw material): beef 60,0, pork 7,5 sprouted grain rye 10, soy concentrate 1,0, onion fresh 3,5, onions dry 1,0, paprika, 0,2, vegetable oil 3,0, calcium carbonate, 0.8, magnesium oxide 0,5, potassium orthophosphate dvuhkamernyi 0,2, salt 1,3, black pepper 0,1, water the rest up to 100.

A number of recipes toppings, you can continue. In this example implementation, as the Example 1, the composition of the filling may include poultry, composition of poultry and beef, poultry and pork, and various other combinations.

The dough and filling are prepared as in Example 1. Organoleptic properties the product is similar to the above. The composition of the dumplings in General repeats the composition of Example 1. The difference is, is that the dough recipe no germinated seeds of rye, and in the stuffing may not have the vitamin premix. This somewhat reduces the above useful properties of the product, however, the number of vitamins and minerals that supplied the rest, especially germinated rye, can be attributed to the dumplings to diet products.

EXAMPLE 3. Cooking meat product - - containing meat. - Containing beef has almost the same recipe that described in Example 2. Added raw wheat fiber, Vitacel in the amount of 1% wt. Cooked meat can be molded semi-finished products: meatballs, meatballs, meatballs, chopped steaks, etc. the Consistency of the meat found in beef gluten grains rye, increasing its elasticity, allows to obtain the desired shape of the product, store it in a frozen condition and after heat treatment (cooking in water, roasting). Made from semi-finished meat products have a high organoleptic properties (taste, aroma, structure and consistency). The addition of Vitacel not more than 2% gives good inovativnije and binding. When using the specified raw wheat fibre there is a stabilization process of the formation of chopped semi-finished products, increases the viscosity of the stuffing. Furthermore, the reduced caloric value of the finished product.

The presence of new components and a balanced mineral and vitamin composition gives the product dietary properties.

1. A food product containing a shell made of raw dough, which enclose the filling, the dough is flour, water, egg, stuffing is a meat product, including its composition of animal meat, onion, salt, spices, water, characterized in that the composition of the test added crushed sprouted grain of rye, in the test of the egg is contained in the form of melange in the following ratio of components of the test, wt.%:

Flour 40-80

Crushed sprouted seeds

rye 10-15

The melange of 0.04 to 4.0

Salt 0,01-2,0

Water the Rest up to 100

2. A food product containing a shell made of raw dough, which enclose the filling, the dough is flour, water, egg, stuffing is a meat product, including its composition of animal meat, onion, salt, spices, water, characterized in that the toppings are added crushed sprouted rye grain, vegetable protein and/or vegetable cellulose, vegetable Supplement, vegetable oil, mineral Supplement, with the filling as meat of the animal is used minced meat of livestock and/or meat poultry meat, as vegetable protein used soy con is entrat, as spices - black pepper, as fiber - raw wheat fiber or citrus fiber, as a mineral additive is a mixture containing calcium carbonate, ortho-phosphate potassium dvuhkamernyi, magnesium oxide, as a vegetable supplements - paprika, in the following ratio of the components of the filling, wt.%:

Minced meat of livestock and/or meat

birds 50-75

Sprouted grain rye 10-15

Soy concentrate 1,0-4,0

Bow 2,0-6,0

Paprika 0,1-3,0

Raw wheat fiber or citrus

fiber 0,3-2,0

Vegetable oil 0,5-8,0

Mineral additive 0.1 to 1.5

Salt 0,5-2,0

Black pepper 0,05-2,0

Water the Rest up to 100

3. A food product containing a shell made of raw dough, which enclose the filling, the dough is flour, water, egg, stuffing is a meat product, including its composition of animal meat, onion, salt, spices, water, characterized in that the composition of the test added crushed sprouted grain rye, the toppings are added crushed sprouted rye grain, vegetable protein and/or vegetable cellulose, vegetable Supplement, vegetable oil, mineral Supplement, with the filling as meat of the animal is used f the W meat home cattle and/or beef poultry, as vegetable protein is used soy concentrate, spices - black pepper, as fiber - raw wheat fiber or citrus fiber, as a mineral additive is a mixture containing calcium carbonate, ortho-phosphate potassium dvuhkamernyi, magnesium oxide, as a vegetable supplements - paprika, in the following ratio of the components of the filling, wt.%:

Minced meat of livestock and/or meat

birds 50-75

Sprouted grain rye 10-15

Soy concentrate 1,0-4,0

Bow 2,0-6,0

Paprika 0,1-3,0

Raw wheat fiber or citrus

Fiber 0,3-2,0

Vegetable oil 0,5-8,0

Mineral additive 0.1 to 1.5

Salt 0,5-2,0

Black pepper 0,05-2,0

Water the Rest up to 100

4. A food product containing a shell made of raw dough, which enclose the filling, the dough is flour, water, egg, stuffing is a meat product, including its composition of animal meat, onion, salt, spices, water, characterized in that the toppings are added vitamin premix on the basis of lactose in the composition of the test added crushed sprouted grain of rye, in the test of the egg is contained in the form of melange in the following ratio of components of the test, wt.%:

Mu is and 40-80

Crushed sprouted grain rye 10-15

The melange of 0.04 to 4.0

Salt 0,01-2,0

Water the Rest up to 100

5. A food product containing a shell made of raw dough, which enclose the filling, the dough is flour, water, egg, stuffing is a meat product, including its composition of animal meat, onion, salt, spices, water, characterized in that the toppings are added crushed sprouted rye grain, vegetable protein and/or vegetable cellulose, vegetable Supplement, vegetable oil, mineral Supplement and vitamin premix on the basis of lactose in the filling as meat of the animal is used minced meat of livestock and/or minced meat birds, as the vegetable protein is used soy concentrate, spices - black pepper, as fiber - raw wheat fiber or citrus fiber, as a mineral additive is a mixture containing calcium carbonate, ortho-phosphate potassium dvuhkamernyi, magnesium oxide, as a vegetable supplements - paprika, in the following ratio of the components of the filling, wt.%:

Minced meat of livestock and/or poultry 50-75

Sprouted grain rye 10-15

Soy concentrate 1,0-4,0

Bow 2,0-6,0

Paprika 0,1-3,0

Raw wheat glue the Chatka and citrus

Fiber 0,3-2,0

Vegetable oil 0,5-8,0

Mineral additive 0.1 to 1.5

Salt 0,5-2,0

Black pepper 0,05-2,0

Vitamin premix based on lactose 0,05-0,3

Water the Rest up to 100

6. A food product containing a shell made of raw dough, which enclose the filling, the dough is flour, water, egg, stuffing is a meat product, including its composition of animal meat, onion, salt, spices, water, characterized in that the composition of the test added crushed sprouted grain rye, the toppings are added crushed sprouted rye grain, vegetable protein and/or vegetable cellulose, vegetable Supplement, vegetable oil, mineral Supplement and vitamin premix on the basis of lactose in the filling as meat animal used minced meat of livestock and/or meat of poultry, as the vegetable protein is used soy concentrate, spices - black pepper, as fiber - raw wheat fiber or citrus fiber, as a mineral additive is a mixture containing calcium carbonate, potassium orthophosphate dvuhkamernyi, magnesium oxide, as a vegetable supplements - paprika, in the following ratio of the components of the filling, wt.%:

Minced massagemassage cattle and/or

poultry 50-75

Sprouted grain rye 10-15

Soy concentrate 1,0-4,0

Bow 2,0-6,0

Paprika 0,1-3,0

Raw wheat fiber or citrus

fiber 0,3-2,0

Vegetable oil 0,5-8,0

Mineral additive 0.1 to 1.5

Salt 0,5-2,0

Black pepper 0,05-2,0

Vitamin premix based on lactose 0,05-0,3

Water the Rest up to 100

7. Meat product mainly for the filling for the food product according to any one of claims 1 to 6, having in its composition minced meat animal, sprouted grains, characterized in that the quality of sprouted grain cereal use sprouted grains rye, meat product further comprises vegetable protein and/or vegetable fat, onion, vegetable Supplement, vegetable oil, mineral Supplement, salt, spices, water.

8. Meat product according to claim 7, characterized in that the quality of the meat of the animal is used minced meat of livestock and/or meat of poultry, as the vegetable protein is used soy concentrate, spices - black pepper, as fiber - raw wheat fiber or citrus fiber, as a mineral additive is a mixture containing calcium carbonate, ortho-phosphate potassium dvuhkamernyi, magnesium oxide, as a vegetable to is where it is refuelled-paprika, in the following ratio, wt.%:

Minced meat of livestock and/or

poultry 50-75

Sprouted grain rye 10-15

Soy concentrate 1,0-4,0

Bow 2,0-6,0

Paprika 0,1-3,0

Raw wheat fiber or citrus

fiber 0,3-2,0

Vegetable oil 0,5-8,0

Mineral additive 0.1 to 1.5

Salt 0,5-2,0

Black pepper 0,05-2,0

Water the Rest up to 100

9. Meat product mainly for the filling for the food product according to any one of claims 1 to 6, having in its composition minced meat animal, sprouted grains, characterized in that the quality of sprouted grain cereal use sprouted grains rye, meat product further comprises vegetable protein and/or vegetable fat, onion, vegetable Supplement, vegetable oil, mineral Supplement, salt, spices, water, vitamin a Supplement, at the same time as the meat of an animal is used minced meat of livestock and/or meat of poultry, as the vegetable protein is used soy concentrate, as spices - black pepper, as fiber - raw wheat fiber or citrus fiber, as a mineral additive is a mixture containing calcium carbonate, ortho-phosphate potassium dvuhkamernyi, magnesium oxide, as the e vegetable Supplement paprika, as vitamin supplements - the vitamin premix on the basis of lactose, in the following ratio, wt.%:

Minced meat of livestock and/or

poultry 50-75

Sprouted grain rye 10-15

Soy concentrate 1,0-4,0

Bow 2,0-6,0

Paprika 0,1-3,0

Raw wheat fibre or

citrus fiber of 0.3-2.0

Vegetable oil 0,5-8,0

Mineral additive 0.1 to 1.5

Salt 0,5-2,0

Black pepper 0,05-2,0

Vitamin premix based

lactose 0,05-0,3

Water the Rest up to 100



 

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EFFECT: harmonious organoleptical properties and increased digestibility of nutritive substances of product.

FIELD: meat industry, in particular, production of baby foods.

SUBSTANCE: prebiotic composition comprises top-grade beef or trimmed deer meat, fat pork, soya vegetable oil, demineralized whey, buck wheat groats, bulb onion, lactose, edible salt and water. Combination of components used in predetermined amounts allows nutriently adapted food for babies to be produced, said food being useful in correcting deficit of natural protective factors of baby's organism.

EFFECT: improved quality of foods produced from said composition.

8 tbl, 10 ex

FIELD: meat industry, in particular, production of baby foods.

SUBSTANCE: prebiotic composition comprises top-grade beef or trimmed deer meat, back fat or lard, soya vegetable oil, egg powder, rice groats, marrow or squash, carrot, lactose, edible salt and water. Combination of components used in predetermined amounts allows nutriently adapted food for babies to be produced, said food being useful in correcting deficit of natural protective factors of baby's organism.

EFFECT: improved quality of foods produced from said composition.

8 tbl, 10 ex

Sandwich paste // 2250714

FIELD: food industry.

SUBSTANCE: the present innovation deals with sandwich pastes, to meat-vegetables pastes, in particular. The suggested product contains meat, liver, onions, cereals and common salt. Moreover, it additionally contains dry protein semi-finished product, dry milk, chick-pea, beet, squash, CO2-extracts of laurel leaf, eugenol basil and dill. It, also, contains a preparation obtained due to successive extracting Mortierella strangulata micromycete biomass with a nonpolar extracting agent in supercritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract and a solid residue. Moreover, as meat one should apply porcine cuttings and as cereals - rice. Combination of components at their certain ratio enables to obtain sandwich paste of increased digestibility of nutrients and harmonic organoleptic properties.

EFFECT: higher efficiency.

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed concentrate is obtained by pressing under aseptic conditions juice from sugar-beet root crops, being prepared, deodorized and sterilized with above-critical carbon dioxide in ultrasonic field; cultivation on bagasse mycelia fungi of strain Trichoderma and strain Aspergillus obtained by citric acid fermentation; cultural liquid separation and blending thereof with juice. Then in blend liquid ammonia and above critical CO2-extract from biomass of Pythium irregulare micromycete, which is subsequently extracted according to claimed technology to produce solid residue, are introduced. Blend is treated with liquid carbon dioxide< mixed with treated solid residue of biomass of Pythium irregulare micromycete, and heated up to 60°C or higher.

EFFECT: product with improved structure forming ability and increased thermal resistance.

FIELD: production of jellying concentrate comprising structurizers of plant and microbial origin.

SUBSTANCE: method involves preparing sugar beet roots; providing thermal deodorization with carbon dioxide; squeezing to produce juice and pomace; providing hydrolysis-extraction of pomace; separating extract; blending juice and extract; introducing liquid ammonia into resultant blend; concentrating by vacuum evaporation; treating concentrate with liquid carbon dioxide. Thermal deodorization process is carried out with the use of carbon dioxide in above-critical state. Hydrolysis-extraction process is provided with the use of hydrochloric acid solution produced directly in extraction volume upon separate supplying of water and liquid hydrogen chloride therein. Simultaneously with ammonia, extract is introduced into blend. Said extract is produced after extracting of Mortierella polycephala micromycet biomass with the use of carbon dioxide in above-critical state and is introduced in an amount of about 2% by weight of dry substances. After extraction with carbon dioxide in above-critical state, Mortierella polycephala micromycet biomass is sequentially extracted with water, alkaline, water, acid, water, alkaline, and water. Resultant solid residue is treated with liquid ammonia and introduced into concentrate treated with liquid carbon dioxide in an amount equivalent with regard to biomass consumption to an amount of extract introduced into blend simultaneously with liquid ammonia. Resultant mixture is heated to temperature of at least 60°C.

EFFECT: increased yield of base product having improved structuring capability and increased thermal stability.

FIELD: production of jellying concentrate for confectionery products.

SUBSTANCE: method involves squeezing juice from preliminarily prepared sugar beet deodorized with the use of above-critical carbon dioxide; extracting pomace while mixing in extraction volume of water and liquid hydrogen fluoride; blending juice and extract; introducing liquid ammonia and above-critical CO2-extract of Mortierella strangulata micromycet biomass into blend; providing further extraction of said biomass by predetermined process for producing of solid residue, which is further treated with liquid ammonia; concentrating blend; treating concentrate with liquid carbon dioxide; mixing with treated solid residue of Mortierella strangulata micromycet biomass and heating mixture to temperature of at least 60°C.

EFFECT: increased yield of base product possessing improved structuring capability and increased thermal stability.

1 ex

FIELD: production of jellying concentrate for confectionery products.

SUBSTANCE: method involves squeezing juice from preliminarily prepared sugar beet deodorized with the use of above-critical carbon dioxide; extracting pomace while mixing in extraction volume of water and liquid hydrogen fluoride; blending juice and extract; introducing liquid ammonia and above-critical CO2-extract of Mortierella marburgensis micromycet biomass into blend; providing further extraction of said biomass by predetermined process for producing of solid residue, which is further treated with liquid ammonia; concentrating blend; treating concentrate with liquid carbon dioxide; mixing with treated solid residue of Mortierella marburgensis micromycet biomass and heating mixture to temperature of at least 60°C.

EFFECT: increased yield of base product possessing improved structuring capability and increased thermal stability.

1 ex

FIELD: production of jellying concentrate comprising structurizers of plant and microbial origin.

SUBSTANCE: method involves preparing sugar beet roots; providing thermal deodorization with carbon dioxide; squeezing to produce juice and pomace; providing hydrolysis-extraction of pomace; separating extract; blending juice and extract; introducing liquid ammonia into resultant blend; concentrating by vacuum evaporation; treating concentrate with liquid carbon dioxide. Thermal deodorization process is carried out with the use of carbon dioxide in above-critical state. Hydrolysis-extraction process is provided with the use of hydrochloric acid solution produced directly in extraction volume upon separate supplying of water and liquid hydrogen chloride therein. Simultaneously with ammonia, extract is introduced into blend. Said extract is produced after extracting of Mortierella exigua micromycet biomass with the use of carbon dioxide in above-critical state and is introduced in an amount of about 2% by weight of dry substances. After extraction with carbon dioxide in above-critical state, Mortierella exigua micromycet biomass is sequentially extracted with water, alkaline, water, acid, water, alkaline, and water. Resultant solid residue is treated with liquid ammonia and introduced into concentrate treated with liquid carbon dioxide in an amount equivalent with regard to biomass consumption to an amount of extract introduced into blend simultaneously with liquid ammonia. Resultant mixture is heated to temperature of at least 60°C.

EFFECT: increased yield of base product possessing improved structuring capability and increased thermal stability.

FIELD: production of jellying concentrate comprising structurizers of plant and microbial origin.

SUBSTANCE: method involves preparing sugar beet roots; providing thermal deodorization with carbon dioxide; squeezing to produce juice and pomace; providing hydrolysis-extraction of pomace; separating extract; blending juice and extract; introducing liquid ammonia into resultant blend; concentrating by vacuum evaporation; treating concentrate with liquid carbon dioxide. Thermal deodorization process is carried out with the use of carbon dioxide in above-critical state. Hydrolysis-extraction process is provided with the use of hydrochloric acid solution produced directly in extraction volume upon separate supplying of water and liquid hydrogen chloride therein. Simultaneously with ammonia, extract is introduced into blend. Said extract is produced after extracting of Mortierella minutissima micromycet biomass with the use of carbon dioxide in above-critical state and is introduced in an amount of about 2% by weight of dry substances. After extraction with carbon dioxide in above-critical state, Mortierella minutissima micromycet biomass is sequentially extracted with water, alkaline, water, acid, water, alkaline, and water. Resultant solid residue is treated with liquid ammonia and introduced into concentrate treated with liquid carbon dioxide in an amount equivalent with respect to biomass consumption to an amount of extract introduced into blend simultaneously with liquid ammonia. Resultant mixture is heated to temperature of at least 60°C.

EFFECT: increased yield of base product possessing improved structuring capability and increased thermal stability.

FIELD: production of jellying concentrate comprising structurizers of plant and microbial origin.

SUBSTANCE: method involves preparing sugar beet roots; providing thermal deodorization with carbon dioxide; squeezing to produce juice and pomace; providing hydrolysis-extraction of pomace; separating extract; blending juice and extract; introducing liquid ammonia into resultant blend; concentrating by vacuum evaporation; treating concentrate with liquid carbon dioxide. Thermal deodorization process is carried out with the use of carbon dioxide in above-critical state. Hydrolysis-extraction process is provided with the use of hydrochloric acid solution produced directly in extraction volume upon separate supplying of water and liquid hydrogen chloride therein. Simultaneously with ammonia, extract is introduced into blend. Said extract is produced after extracting of Mortierella indohii micromycet biomass with the use of carbon dioxide in above-critical state and is introduced in an amount of about 2% by weight of dry substances. After extraction with carbon dioxide in above-critical state, Mortierella indohii micromycet biomass is sequentially extracted with water, alkaline, water, acid, water, alkaline, and water. Resultant solid residue is treated with liquid ammonia and introduced into concentrate treated with liquid carbon dioxide in an amount equivalent with respect to biomass consumption to an amount of extract introduced into blend simultaneously with liquid ammonia. Resultant mixture is heated to temperature of at least 60°C.

EFFECT: increased yield of base product possessing improved structuring capability and increased thermal stability.

FIELD: production of jellying concentrate.

SUBSTANCE: method involves squeezing juice from preliminarily prepared sugar beet deodorized with the use of above-critical carbon dioxide; extracting pomace while mixing in extraction volume of water and liquid hydrogen fluoride; blending juice and extract; introducing liquid ammonia and above-critical CO2-extract of Mortierella sclerotiella micromycet biomass into blend; providing further extraction of said biomass by predetermined process for producing of solid residue, which is further treated with liquid ammonia; concentrating blend; treating concentrate with liquid carbon dioxide; mixing with treated solid residue of Mortierella sclerotiella micromycet biomass and heating mixture to temperature of at least 60°C.

EFFECT: increased yield of base product possessing improved structuring capability and increased thermal stability.

FIELD: production of jellying concentrate.

SUBSTANCE: method involves squeezing juice under aseptic conditions from preliminarily prepared, deodorized sugar beet sterilized with the use of above-critical carbon dioxide in supersonic vibration field; cultivating mycelium fungi of Trichoderma kind and Aspergillus kind of citric acid fermentation on pomace; introducing liquid ammonia and above-critical CO2-extract of Mortierella indohii micromycet biomass into blend; providing further extraction of said biomass by predetermined process for producing of solid residue, which is further treated with liquid ammonia; concentrating blend; treating concentrate with liquid carbon dioxide; mixing with treated solid residue of Mortierella indohii micromycet biomass and heating mixture to temperature of at least 60°C.

EFFECT: increased yield of base product possessing improved structuring capability and increased thermal stability.

FIELD: production of jellying concentrate comprising structurizers of plant and microbial origin.

SUBSTANCE: method involves preparing sugar beet roots; providing thermal deodorization with carbon dioxide; squeezing to produce juice and pomace; providing hydrolysis of pomace and separating liquid phase; blending liquid phase with juice; introducing liquid ammonia into resultant blend; concentrating by vacuum evaporation; treating concentrate with liquid carbon dioxide. Thermal deodorization process is carried out with the use of carbon dioxide in above-critical state in ultrasonic vibrations field and beet roots are simultaneously sterilized. Squeezing process is performed under aseptic conditions. Pomace hydrolysis process is carried out by joint cultivation thereon of mycelium fungi of Trichoderma kind and Aspergillus kind of citric acid fermentation. Simultaneously with ammonia, extract is introduced into blend. Said extract is produced after extracting of Mortierella gracilis micromycet biomass with the use of carbon dioxide in above-critical state and is introduced in an amount of about 2% by weight of dry substances. After extraction with carbon dioxide in above-critical state, Mortierella gracilis micromycet biomass is sequentially extracted with water, alkaline, water, acid, water, alkaline, and water. Resultant solid residue is treated with liquid ammonia and introduced into concentrate treated with liquid carbon dioxide in an amount equivalent with respect to biomass consumption to an amount of extract introduced into blend simultaneously with liquid ammonia. Resultant mixture is heated to temperature of at least 60°C.

EFFECT: increased yield of base product possessing improved structuring capability and increased thermal stability.

Tort "cherry" // 2254738

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: tort comprises biscuit pancakes arranged one above another and layered with aerated layers of 20-30% fat cream produced from vegetable fats and containing natural cherries preliminarily held in alcohol. Side surfaces and outer surface of tort top pancake are decorated with the same cream. After spreading of cream, stewed cherries in jelly are put thereon and biscuit crumb is spilled onto side surface of torte. Biscuit pancakes are prepared by whipping of mélange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min until volume of mass increases by 2.5-3 times, with following adding during whipping process of potato starch and top-grade wheat flour, the latter being introduced in 2-3 procedures in an amount providing dough moisture content of 36-38%, and adding vanillin at the end of whipping process. Resulting dough is formed in pans covered with paper. Formed dough is baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C, with following withdrawal of pancake from pan and proofing for 8-10 hours at temperature of 15-20°C. Biscuit crumb is prepared by producing of pancake similar to biscuit pancake and differing only in that cocoa powder is additionally introduced into mass at the end of whipping process. Ready pancake is fried at temperature of 220-230°C until it becomes brown, cooled and rubbed through sieve. Weight ratio of mixtures for preparing of biscuit, cream and biscuit crumb is (31-31.5):(43-43.8):(6-6.3). Stewed cherry in jelly is used in an amount of 12-13%, natural cherry preliminarily held in alcohol - 6.0-6.3% by weight of torte. Biscuit components are used in the following ratio, weight parts: sand sugar 34-35; mélange 57-58; top-grade wheat flour 28-28.2; potato starch 6.9-7.0, essence 0.3-0.35. Cocoa powder used for preparing of biscuit crumb is introduced in an amount of 5-5.3% by total weight. Such composition allows storage time to be increased to 4 days by preventing biscuit and cream from mixing with one another.

EFFECT: improved quality of torte, increased storage time and provision for retention of stable quality and taste throughout the entire product storage time.

3 cl, 2 ex

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