RU2155513C1 - Meat product - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: meat product comprises protein filler and meat raw material. Grain of chick pea germinated for 3 days up to germs appearance is used as protein filler. Components are taken in the following ratio, mas.%: chick pea germinated grain, 10-15; meat raw material, the balance. Used as meat raw material is trimmed one-grade or second grade beef, and/or trimmed half-fat pork and mid-back or back fat, or flesh by-products. Meat products prepared on base of proposed composition possess curative and dietetic properties. They produce antisclerotic effect on human organism, positively affect on immune system, increase organism resistibility and life expectancy. EFFECT: broadened assortment of food products with increased biological value; reduced cost price of production. 4 tbl

Description

 The invention relates to the meat industry and can be used in food production.

 Known composition for meat products containing meat raw materials and protein filler. As the latter, a soy isolate hydrated with water is used at a ratio of soy protein and water of 1: 3 [1].

 The disadvantage of the composition is the high cost of production due to the use of expensive isolate. In addition, its lipid complex, although rich in fat-soluble vitamins and phospholipids, but the amount of natural antioxidants with the introduction of the isolate in oil raw materials, does not provide stable oxidation stability of the fat. This leads to a decrease in the nutritional value of the product as a whole, due to a decrease in the content of unsaturated fatty acids in the fatty part of the product, and the breakdown of vitamins, and this occurs before the appearance of organoleptic signs of spoilage.

 When oxidized as a result of contact with the pigments of meat and blood, the vitamins of complex B are destroyed.

 Eating oxidized fats causes metabolic disorders, can cause atherosclerosis, because oxidized lipids form complexes with proteins that are deposited in the aorta, and cholesterol and its esters are deposited on these complexes.

 The technical result is a reduction in production costs and the expansion of the range of food products of high biological value.

This is achieved by the fact that in a meat product, including meat raw materials and protein filler, chickpea grain sprouted for 3 days before the emergence of seedlings is used as a protein filler, while the components are taken in the following ratio, wt.%:
Sprouted chickpea grain - 10-15
Raw Meat - Else
As raw meat, one-sorted or second grade veined beef, and / or semi-fat veined pork and side or spike fat, or offal of the second category are used.

 Chickpea is a high-protein culture. Its grain contains up to 31% protein, up to 8% fat, 48-60% carbohydrates. Chickpea carbohydrates consist mainly of starch and small amounts of sugars, pectin and cellulose. However, it is not the quantity of protein that is very significant, but its physicochemical state, namely, the protein is in its native (natural state) or it is denatured and does not possess its natural properties. Denatured proteins differ significantly in functional properties, such as solubility, the ability to form stable emulsions, as well as complexes with other components, including meat proteins.

 Studies have found that the anti-nutritional substances of chickpeas (trypsin inhibitors) are directly under the shell of the grain. Compulsory heat treatment in the production of sausages ensures the complete removal of trypsin inhibitors from chickpea grains, which cannot be said about soybeans, which have anti-nutritional substances concentrated in the kernel, which determines the need for more stringent conditions and the heat treatment of raw soybeans. In this regard, soy isolate proteins are only 60% native.

 With seed germination, i.e. the transition of seeds from dormancy to vegetative growth of the embryo and the seedling formed from it, the following occurs.

 The seeds swell, and enzymes that enhance respiration and hydrolysis of chickpea storage substances are activated in cellular organelles, polyribosomes are formed, and the synthesis of proteins and other useful substances, for example flavones, begins, the main biological effect of which is to increase the mechanisms of antioxidant protection. In addition, with the swelling of grain, the activity of phytohormones activating the biosynthesis of enzymes and biologically active substances is activated - the content of tocopherols, carotenoids, phospholipids, essential fatty acids, and others increases.

 Thus, sprouted chickpeas are a product of high biological value. The protein content increases 1.7 times. Essential amino acids are more complete than whole grain proteins. In terms of lysine content, sprouted chickpeas exceed whole grains by more than 1.5 times (Table 1). The bulk of carbohydrates are digestible sugars.

 Essential unsaturated fatty acids make up 80% of the total amount of fatty acids.

 The content of B vitamins is 3 times higher compared to whole grains. High levels of vitamin PP have been reported.

 The mineral composition of the germinated chickpea grain also indicates its high nutritional value. Thus, in terms of calcium content, the germinated chickpea grain exceeds 1.7 times the whole grain, potassium - 3.2 times (Table 2).

 An analysis of the chemical composition of the sprouted chickpea grain and its biological value suggests that the protein filler has healing properties in diseases of the gastrointestinal tract, liver, cardiovascular and immune systems.

 In addition, the proteins of sprouted chickpea grain lead to an improvement in the balance of fatty acids, vitamin and mineral composition and its approximation in medical and biological requirements to products of a therapeutic and prophylactic orientation.

 The meat product is prepared as follows.

 Raw meat is ground in a spinning top. Protein filler - nougat grain is subjected to germination, which is carried out in a modified trolley adapted for draining water. Germination is carried out for 3 days. During this period, water is drained 3 times and the grain is washed. Then the grain with sprouts is mixed with raw meat and cutted to a finely divided state. After that, the minced meat is syringed into casings and sent to the heat treatment, which is carried out according to the generally accepted technologies for the production of cooked and semi-smoked sausages.

 The content of meat raw materials and sprouted chickpeas within the specified limits provides the optimal amount of protein, fat, minerals, as well as the necessary viscosity, juiciness and tenderness of the finished product, a pleasant taste and aroma.

 The advantage of the resulting meat product is to increase the stability of its fatty part to oxidation and increase the biological value of the product as a whole by increasing the content of natural antioxidants (tocopherols, phospholipids, flavonoids) found in the sprouted chickpea grain.

 The composition of the meat product fully complies with the most important provision of nutritional science (nutrition science), which requires the development of new food products to take into account mutually enriching, interchangeable, complementary and other specific properties of raw materials.

 Meat products prepared on the basis of the proposed composition have medicinal and dietary properties. They have an anti-sclerotic effect on the body, have a positive effect on the immune system, and contribute to increasing the body's resistance and increasing human life span.

Sources of information
1. Patent RU N 1734653, MKI A 23 L 1/31, 1992.

Claims (1)

1. Meat product, including raw meat and protein filler, characterized in that the protein filler is used chickpea grain germinated for 3 days before the emergence of seedlings, in the following ratio of components, wt.%:
Sprouted chickpea grain - (10 - 15)
Raw Meat - Else
2. The meat product according to claim 1, characterized in that the raw meat used is single-grade veined beef or second grade, and / or semi-fat veined pork and side or spike fat, or offal of the second category.

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