RU2140170C1 - Food ration and food ration obtaining method - Google Patents

Abstract

FIELD: production of food which does not require cooking and is used under extreme conditions, for instance, during rescue works in rescue boats and on vessel rafts. SUBSTANCE: food ration is based on wheat-and-bean mixture and condiment and further contains protein-and-fat bearing component, glycerine, polyvitamin mixture and 10%-betacarotene. Method involves preparing and cleaning wheat-and-bean basic mixture; dosing and mixing components; cooking; drying; grinding; pressing and packaging. Wheat-and-bean basic mixture is cooked together with vegetables, condiment and salt at temperature of 120-130 C and pressure of 0.15-0.18 MPa for 50-60 min. Cooked product is dried till mass part of moisture content reaches 7.5-8.0% and ground. Obtained product and other receipt components are mixed, pressed and packaged. EFFECT: simplified method and provision for obtaining balanced product which may be easily used in extreme conditions. 6 cl

Description

 The invention relates to the production of products that do not require cooking during their use, have high biological value with shelf life, sold as finished food products mainly in extreme conditions, especially suitable for equipping lifeboats and rafts of marine vessels.

 A known composition of the product of extrusion technology - dry breakfast "Novelty" (patent RU 2081617, class A 23 L 1/18, 1997), which contains various cereals, sugar, dried milk, table salt, corn starch, vegetable oil and an emulsifier, and additionally, barley malt flour and flour from barley malt sprouts are introduced into it to lower the sugar content.

 However, this composition is not balanced in accordance with the established norms of the daily human nutritional needs, is designed mainly for dietary nutrition and cannot be used as a diet for extreme conditions.

 Also known is the composition of the mixture based on grain with flavoring agents for the production of food products in the form of sintered briquettes made by expansion methods (patent, RU 2099970, class A 23 L 1/18, 1997).

 However, this composition is not subject to long-term storage and cannot be used as a food ration for extreme conditions.

There is also known a method of manufacturing a sterilized pea powder, adopted as a prototype (patent RU 94021119 MKI A 23 L 1/20), the essence of which is that before moistening with water, the peas are crushed into grains with a particle size of 1 - 2 mm ³ , then its moisture content The mixture is brought to 12-16% and then extruded, whereby a dried air-expanded product is obtained, which is cooled at room temperature for 2 to 3 hours to a state of brittleness and then milled in a mill to an ultrafine powder with a particle size of 30-100 μm.

 However, this method of producing a product that is close in technical essence to the anchor diet is not technological and does not provide good quality of the final product. In addition, it does not contain enough vitamins needed to maintain the human immune system in extreme conditions.

 The task is to propose such a composition of the food ration, consisting of legume base, flavoring additives and seasonings, which would contain more valuable components for the body, as well as to develop a more technologically advanced and cheaper way to produce it.

This problem is solved by the fact that dried vegetables, seasonings, salt, a protein-white component, glycerin, a multivitamin mixture and beta-carotene are introduced into the composition of the legume base. The indicated ingredients are taken in the following ratio, wt.%: Leguminous base 54.5 - 71.2, dried vegetables 8.7 - 9.2, seasonings 0.15 - 0.8, moth 1.0 - 1.5, protein-containing component 8.0 - 28.0, glycerol 1.8 - 2.0, multivitamin mixture 0.5 - 0.7, beta-carotene (10% solution) 0.15 - 0.20, water - the rest . As a preferred embodiment, a mixture of peas and wheat flour can be used as a legume base. As a protein-white component is used (wt.%): Cooking oil and / or palm oil in an amount of 8.0 - 9.0, and / or dry protein semi-finished product 19.0 - 26.0, and / or dried ground beef in an amount 19.0 - 26.0, and / or a concentrate of food dry broth in an amount of 20.0 - 28.0, which are mixed with glycerin. As a multivitamin mixture, the preferred option is to use a mixture of multivitamins in the form of the finished drug Premix 730/4. In another embodiment, a mixture of vitamins is used in the following ratio, wt.%: A - 1.0 - 4.0, D - 0.01 - 0.03, B ₁ - 15.0 - 20.0, B ₂ - 2.0 - 5.0, B ₆ - 2.0 - 4.0, B ₁₂ - 2.0 - 5.0, folic acid - 0.01 - 0.02, calcium-D-pantothenate - 0, 5 - 2.0, niacin - 12.0 - 17.5, biotin - 30.0 - 35.0, ascorbic acid or sodium ascorbate - the rest. As beta-carotene, Betatab 10E can be used in an amount of 0.15-0.20 kg per 100 kg of the finished product. In addition, the composition of the diet includes flavoring additives permitted by the SCS EPN RF for use in the food industry.

The proposed method for the production of the пищ Anchor ’diet consists in preparing and cleaning leguminous raw materials, dosing and mixing the components, followed by hydrothermal treatment, drying, cooling and grinding. Its feature is that the leguminous raw materials are subjected to cooking at a temperature of 120 - 200 ^o C and a pressure of 0.15 - 6.0 MPa for 40.0 - 60.0 minutes Then, the component obtained by cooking is dried on a roll mill with a gap between the rollers of 0.15 mm and a temperature of 120 ^o C to a moisture content in the product of 7.5 - 8.0% and served for fine crushing. To the resulting mass add protein-fat component. The multivitamin mixture is separately dissolved in distilled water, beta-carotene and flavor additives are added, all components are loaded into the mixer and thoroughly mixed before pressing and packaging.

 Introduction to the composition of a protein-fat-containing component can improve the taste and nutritional properties of the diet. Since this component is made from various dry meat, fish, dairy or other fat and / or protein-containing products, the taste and nutritional properties of the final product can be widely varied. In addition, such variations in the composition of the diet contribute to the expansion of its use. The introduction of dry components into the mixture simplifies the process, makes it less labor intensive and economically feasible.

 Introduction to the composition of food glycerin 1.8 - 2.0 wt.% Improves the dissolution of fats, helps to intensify the process of mixing and briquetting, prevents the final product from drying out and allows you to maintain its desired humidity.

 The introduction of a multivitamin mixture and beta-carotene into the diet increases the nutritional and preventive value of the product, helps to increase the immunity and vitality of the human body, which is especially important in extreme conditions for which the food anchor is intended. The composition of the multivitamin mixture and the range of volumes of various vitamins are established on the basis of the recommendations of the Institute of Nutrition RAMS and corresponds to the daily norm of human needs for vitamins. The drug Premix 730/4 is produced by the Swiss company Hoffman La Roche, is widely represented on the Russian market of vitamins and is approved for use by the Ministry of Health of the Russian Federation.

 The range of amounts of flavoring additives, dried herbs, seasonings and salt is determined by the worked-out recipe.

 The introduction of components into the mixture after heat treatment of leguminous raw materials ensures the preservation of vitamins and beta-carotene, which are prone to destruction at high temperatures.

 The anchor diet prepared according to the proposed composition is a protein and vitamin-mineral composition balanced product with high calorie content, increased taste and organoleptic properties, can withstand long-term storage and can be eaten without additional heat treatment.

 Adding to the composition for the preparation of the mixture of the diet prescription components in an amount less than those specified in the claims does not provide a balanced food and prophylactic product of the required quality due to the insufficient content of fats, proteins, vitamins and minerals in it at the level recommended by the Sanitary Rules and Norms for fortified food products (SanPiN 42-123-4717-88).

 The addition of prescription components to obtain an anchor dietary mixture in amounts greater than those specified in the claims does not allow to obtain a high-quality product with desired properties that loses its nutritional, preventive, taste and organoleptic properties, cannot be stored for a long time, can cause stomach, allergic and other side painful effects.

 Thus, in the proposed composition there is a new set of signs of solving the problem - new components, new quantitative characteristics and new properties.

 The production method of the food diet "Anchor" is as follows.

 They take the initial peas, pass it through a separator or a sifter, then through an inspection table with magnetic traps, then it is conveyed to a washer and washer to remove dust and flour. After washing, peas are fed to the mixer in front of the digester.

 In addition to peas, soy, beans, beans, and lentils can be used as a bean component.

 Wheat flour is passed through a sifter with a magnetic catcher and a sieve from a wire mesh cloth N 1.6.

 Salt is passed through a wire mesh sieve N 1,0 and passed through magnetic traps.

 Dried vegetables: onions, dried parsley, bay leaf inspect on an inspection table with magnetic traps. Then, if necessary, chop the vegetables on a hammer mill with a mesh of N 2.

 Ground black pepper and other flavor additives are passed through a wire mesh sieve N 1,4; 1.6 and inspect on a table with magnetic traps.

Cooking grease or palm oil for production comes solid in barrels or boxes from corrugated cardboard. To melt it, it is fed into a boiler heated by hot water or electricity and melted at a temperature of not more than 55 ^o C. The molten product is passed through a sieve of silk cloth No. 15, mixed with filtered glycerin and passed through dispensers for mixing with a cooked-dried leguminous product.

 Dried ground beef, dry food broth and other dry protein-containing semi-finished products are also inspected on a table with magnetic traps and passed through a sifter.

 Dosing of prepared components is carried out in accordance with the claimed recipe.

Prepared leguminous components, vegetables, seasonings and salt are loaded into a mixer with a mixer, water is also fed in a volume of 0.18 - 0.21 l per 1 kg of the mixture, mixed thoroughly and loaded into a double-chamber cooking apparatus MZS-316. The cooking process is carried out at a temperature of 120 - 130 ^o C, a pressure of 0.15 - 0.18 MPa (1.5 - 1.8 kgf / cm ² ) and constant stirring for 50 - 60 minutes The cooked product is dried on an SDA-250 roller mill with a gap between the rollers of 0.15 mm and a temperature of 120 ^o C to a moisture content of 7.5 to 8.0% in the product. The dried product is crushed to a particle size passing through a sieve of wire mesh N 2 and loaded into a batch mixer, which serves fat or other protein-white components mixed with glycerin, according to the claimed formulation.

Legume raw materials instead of cooking can be extruded for 0.1 to 1.5 minutes, after which it is cooled to a temperature of 25 - 27 ^o C, crushed and served in a batch mixer.

 The multivitamin mixture and beta-carotene are dissolved in distilled water under laboratory conditions and, together with food flavoring additives, are fed to a batch mixer.

 The recipe mixture is uniformly mixed for at least 4 to 5 minutes, then the product enters the container under the briquetting press. Briquettes are pressed with a net weight of 60.0 g, packed in varnished cellophane or other heat-sealing material, laid in a corrugated box and marked.

 Each batch of products is evaluated according to organoleptic, physico-chemical and microbiological indicators.

 The technical result of this invention is to obtain a new product - the diet of food "Anchor", which has high biological value, good taste and pronounced preventive properties due to the synergy of the action of optimally selected components and their dosage, as well as its production method using simplified technology, which allows significantly increase its shelf life, reduce production costs and expand the range of ready-made food products intended for consumption tions in extreme conditions without additional heat treatment.

Claims (4)

1. A food ration containing a legume base, dried vegetables, seasonings, salt, a protein-and-fat component, glycerin, a multivitamin mixture and a 10% solution of beta-carotene in the following ratio, wt.%:
Legume - 54.5 - 71.2
Dried vegetables - 8.7 - 9.2
Seasonings - 0.15 - 0.8
Salt - 1.0 - 1.5
Protein-containing component - 8.0 - 28.0
Glycerin - 1.8 - 2.0
Multivitamin mixture - 0.5 - 0.7
Beta-carotene (10% solution) - 0.15 - 0.2
Water - Else
2. The food ration according to claim 1, characterized in that a mixture of peas and wheat flour is used as a leguminous basis.  3. The food ration according to claim 1, characterized in that the cooking fat and / or palm oil and / or dried ground beef and / or the edible broth concentrate are used as a protein-white component.  4. The food ration according to claim 1, characterized in that the preparation Premix 730/4 is used as a multivitamin mixture. 5. The food ration according to claim 1, characterized in that as a multivitamin mixture, a set of vitamins is used in the following ratio, wt.%:
Vitamin A - 1.0 - 4.0
Vitamin D - 0.01 - 0.03
Vitamin B ₁ - 15.0 - 20.0
Vitamin B ₂ - 2.0 - 5.0
Vitamin B ₆ - 2.0 - 4.0
Vitamin B ₁₂ - 2.0 - 5.0
Folic Acid - 0.01 - 0.02
Calcium-D-pantothenate - 0.5 - 2.0
Niacin - 12.0 - 17.5
Biotin - 30.0 - 35.0
Ascorbic Acid or Sodium Ascorbate - Else
6. A method for the production of a food ration, which involves the cleaning of leguminous raw materials, their cooking together with dried vegetables, seasonings and salt at 120 - 130 ^o C and 0.15 - 0.18 MPa for 50 - 60 minutes, drying the cooked product on a roller mill with a gap between the rollers of 0.15 mm and a temperature of 120 ^o C to a moisture content of 7.5 to 8.0% in the product and crushing of the dried leguminous product, the protein-fat component and glycerin are separately mixed, and the multivitamin mixture is dissolved in distilled water, further served in the mixer shot dried dried leguminous product, a mixture of a protein-containing component and glycerin, a multivitamin mixture dissolved in water, a 10% beta-carotene solution is added thereto and the mixture is thoroughly alter, after which the product is pressed and the resulting briquettes are packaged.