Meat-based composition for production of baby nutrient foodstuff

FIELD: food processing industry, in particular foodstuff production for babies of 6 months and older.

SUBSTANCE: claimed composition contains horsemeat, milk butter, rice flour, flavoring emulsion, and water. Horsemeat is preliminary blanched at 80-100°C for 15-25 min at horsemeat/water ratio of 1:1. Said flavoring emulsion contains dill essence oil, caraway essence oil, lecithin, xanthal gum, and pectin. Target product contains balanced amounts of amino acids, vitamins and microelements.

EFFECT: product having long storage time at room temperature.

3 cl, 3 ex

 

The invention relates to the field of food industry, namely massim products for young children.

The basis for the development of formulations of meat products for baby food laid requirement of adequate nutrition, i.e. when selecting recipes baby food should be considered age-related features of the metabolic processes of the child's body. When creating recipes baby food accounted for:

first, the maintenance of physiological needs of the child's body for nutrients and energy;

secondly, are taken into account biological and physiological laws governing the digestion in the body of children, an important condition for the assimilation of food is compliance between the enzymes of the organism and the chemical composition of the food. This rule must be observed at all stages of digestion in the gastrointestinal tract during digestion and absorption, transportation that absorb nutrients to tissues and cells, the cells in the process of their power, the allocation of metabolic products from the body. This is achieved by a purposeful balance of nutrients due to selection of raw materials and processing to ensure a balanced ratio of proteins, fats, carbohydrates, vitamins and minerals.

Rational nutrition of the child t is aetsa the basis for its proper growth and development. Wholesome food contributes to good health, and proper mental and physical development, increases resistance to various diseases, helps the body to adapt to the changing conditions of the external environment.

Known meat product for baby food containing horse meat, butter, starch, salt cookbook : food and drinking water (see the book A.V. Ustinov, Tymoshenko NV Meat products for baby food. M.: 1997, S. 126). The disadvantage of this product is the lack of stability when stored at room temperature.

Known composition for the production of canned meat therapeutic feeding (see ed. St. SU 1734653, publ. 23.05.1992)containing horse meat with a fat content of 8-12%, soy protein isolate, starch, podgotovitelnyy bone preparation, vegetable oil, vitamin a, vitamin E, salt, potassium chloride, water. The disadvantage of this composition is that it is not intended for feeding infants, and low storage stability.

The closest analogue is a meat product for baby food (see patent RU 2165721, publ. 27.04.2001)containing horse meat, pork fat, cereal semolina, vegetable oil, egg or egg, spices. The disadvantage is the closest analogue is the lack of balance in amino is the slot, as well as lack of stability when stored at room temperature.

The objective of the invention is to expand the range of meat products for feeding infants.

This object is achieved in that the composition of meat-based for feeding infants contains horse meat, pre-blanshirovannuyu at a temperature of from 80°to 100°C for 15-25 min at a ratio of horsemeat and water 1:1, butter cow, rice flour, salt, table, water, flavoring emulsion comprising the essential oil of fennel essential oil of caraway seed oil, lecithin, gum cantaloupe, pectin, in the following ratio, wt.%:

Horsemeat blanched55,0-65,0
Butter cow4,0
Flour rice5,0
Sol0,3
Flavoring emulsion0,0011
WaterRest

moreover, in the resulting product, the calcium content is 3.8-8,45 mg/100 g, magnesium 11,0-15,0 mg/100 g, phosphorus 88,5-151,0 mg/100 g, iron 0,87-2.0 mg/100 g of product, β-carotene to 0.12 mg/100 g of the product, as well as vitamins C up to 15 mg/100 g, B1 - 0.03 to 0.22 mg/100 g, B2 - 0,4-0,2 mg/100 g of product PP - 1.4 to 2.1 mg/100 g of product.

The composition may further contain isolated soy protein, mineral enrichment in the composition and the amount allowed for young children, as well as Vetoron 2% (see encyclopedia of dietary supplements. M.: Publishing house "New wave", 2003, p.74), and vitamin E.

The technical result of the invention consists in obtaining the nutrient composition adapted, balanced amino acid composition, as well as to improve the stability of the products of these components when stored at room temperature. This technical result is achieved due to the qualitative and quantitative selection of components, as well as due to the preliminary preparation of raw meat.

Meat horse meat is coming on the content of essential amino acids to the beef. But in the proteins of horse meat contains more essential amino acids like tryptophan, isoleucine, lysine. In Konin also contains a high amount of histidine - amino acids essential for the child's body. Lipids horse meat contain significant amounts of polyunsaturated fatty acids with adjacent double bonds, which accounts for the high nutritive value of horse fat. In addition, because of the immunity horses invasive plants and certain infectious diseases horsemeat has high ecologist is the durability, that is very important for the nutrition of infants.

Preliminary thermal processing of horse meat at a temperature of 80-100°C for 15-25 min at a ratio and raw meat and water of 1:1 leads to the liberation of meat from the extractives, which provides chemical sparing the child's body, and this is especially important for young children. In addition, blanching leads to changes in the functional state of the protein groups, increasing their ability to interact with other ingredients that provides on-stage cooking recipe education related heat-resistant composition and prevents sticking of the particles after sterilization of canned food. Qualitative and quantitative selection of components makes it possible to retain the nutritional value of the components, to improve the individual substances of protein and fat, calcium, phosphorus, magnesium, iron, β-carotene, and vitamins in the finished product, which is of great importance for optimal digestion young child with imperfect immune and enzyme systems in the body.

In addition, the use of rice flour in the claimed amounts is not only simplifies the manufacturing process of the product, but also allows to achieve a high degree of dispersion of fabric and get a system with the standing of the thin-dispersed particles in the cell walls, evenly distributed in the solution of polysaccharides cereals. Intensive mixing provides a more complete interaction of polysaccharides with other components, which increases the stability of the emulsion, as tonkodispersionnoy cell wall of rice flour to form a solid three-dimensional structure, which enhances the emulsifying and stabilizing effect. Joint use of horse meat and flavoring emulsion allows not only to increase the stability of the product at room temperature, but also to improve the structural-rheological performance of the product. It is known that with increasing shelf-life of meat products there is a gradual deterioration of the quality characteristics of the fat associated with accumulation of secondary products of oxidation, it is also known that different essential oils have different antibacterial effect. We experimentally found that the introduction of flavoring additives, including essential oil of fennel essential oil of caraway seed oil, lecithin, gum cantaloupe, pectin has a significant stabilizing effect on the state of the lipids in experimental models. Joint use of horse meat and flavoring additive on the basis of essential oils of fennel and caraway allows to increase the stabilizing effect on lipids stuffing system product, what to eat to increase the stability of the product at room temperature without deterioration of the organoleptic properties of the product.

Method of cooking the meat product is as follows.

Perform cutting, deboning and trimming horse meat. Meat from mitre, front and rear holasek, fatty meat from the chest and flank, and fatty intercostal meat is directed to the preparation of other types of products. Meat intended for cooking food for children of early age, ilout, separating large accumulations of adipose tissue, leaving no more than 12% fat. Remove the periosteum, cartilage, tendons, fibrous connective film, lymphatic cancer, large blood vessels and blood clots. Thermal processing of meat is carried out in a digester with a stirrer. The heating time for 15-25 min, the temperature of 80-100°C, ratio of raw materials and water 1:1. Raw meat is ground on Volochek to the diameter of the holes of the lattice 5-7 mm.

The butter cow is heated in the boiler with electric or steam heating at a temperature not exceeding 55°C.

Flavoring emulsion comprising the essential oil of fennel essential oil of caraway seed oil, lecithin, gum cantaloupe, pectin (see Gazette Aromaros", 2001, No. 4, pp.8-13), served in the digester for 1-2 minutes until filling canning mass.

The heat-treated raw meat served in the equipment, which adds the components in accordance with the recipe and mix thoroughly to obtain a homogeneous the masses. The total duration of mixing 5-10 minutes At the end of the mixing process weight comes in a colloidal mill or disintegrator, where is ground to a particle size of 1.5 mm, Then the crushed mass dearyou at a depth of vacuum of 0.08 MPa, dispense and packaged.

The duration of the production process of canned food since the heat treatment should not exceed 60 minutes Duration from packaging prior to sterilization should not exceed 30 minutes In all the following recipes mashed horsemeat calcium is 3.8-8,45 mg/100 g, magnesium 11,0-15,0 mg/100 g, phosphorus 88,5-151,0 mg/100 g, iron 0,87-2.0 mg/100 g, β-carotene to 0.12 mg/100 g, and vitamins C to 15 mg/100 g, B1 - 0,03-0,22 mg/100 g, B2 - 0.04 to 0.2 mg/100 g, PP - 1.4 to 2.1 mg/100 g

EXAMPLE 1. Puree horsemeat.

Puree horse meat is prepared in the aforementioned manner according to the following formulation, wt.%:

Horsemeat65,0
Butter4,0
Flour rice5,0
Sol0,3
Flavoring emulsion0,0011
WaterRest

EXAMPLE 2. Puree horsemeat.

Puree horse meat is prepared in the aforementioned manner according to the following formulation, wt.%:

Horsemeat55,0
Butter4,0
Flour rice5,0
Soy protein isolate2,0
The mineral fortifier0,55
Sol0,3
Flavoring emulsion0,0011
WaterRest

EXAMPLE 3. Puree horsemeat.

Puree horse meat is prepared in the aforementioned manner according to the following formulation, wt.%:

Horsemeat55,0
Butter4,0
Flour rice5,0
Soy protein isolate2,0
The mineral fortifier0,55
Vetoron 2%0,09
Vitamin E0,0025
Sol0,3
Flavoring emulsion0,0011
WaterRest

The resulting product is suitable for children over 6 months of age and is balanced amino acid, a vitamin composition, trace elements, can be preserved for a long time at room temperature.

1. The composition of masn the th basis for food production in young children, containing horse meat, cereals, fat component, spices, characterized in that use horse meat, pre-blanshirovannuyu at a temperature of from 80 to 100°C for 15-25 min at a ratio of horsemeat and water 1:1, as the fat component contains butter cow, as cereals - rice flour, spices - flavor emulsion, comprising the essential oil of fennel essential oil of caraway seed oil, lecithin, gum cantaloupe, pectin, additionally contains table salt and water in the following ratio, wt.%:

Horsemeat55,0-65,0
Butter cow4,0
Flour rice5,0
Salt0,3
Flavoring emulsion0,0011
WaterRest

moreover, in the resulting product, the calcium content is 3.8-8,45 mg/100 g, magnesium 11,0-15,0 mg/100 g, phosphorus 88,5-151,0 mg/100 g, iron 0,87-2.0 mg/100 g of product, β carotene to 0.12 mg/100 g of the product, as well as vitamins C up to 15 mg/100 g, 1-0,03-0,22 mg/100 g, B2-0.04 to 0.2 mg/100 g, PP-1.4 to 2.1 mg/100 g of product.

2. Composition meat-based according to claim 1, characterized in that the complement is Ino contains isolated soy protein and mineral supplementation.

3. Composition meat-based according to claim 2, characterized in that it further comprises Vetoron 2%and vitamin E.



 

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Sandwich paste // 2243702

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