RU2212822C2 - Method of producing paste for dietary and prophylactic food - Google Patents

Abstract

FIELD: meat and poultry processing industry. SUBSTANCE: method involves preparing raw material including vegetable components; providing preliminary thermal processing followed by grinding of cooked hen heart and stomach; preparing farce in accordance with receipt by mixing vegetable components, melted hen fat, cooked hen heart and stomach, spice and condiment and other materials; additionally introducing ground crude hen liver, mechanically deboned blanched poultry meat, blood plasma or slaughtered animal blood cells; using vegetable components, such as preliminarily hydrated isolated lentil protein in the ratio of 1:3 and preliminarily hydrated powdered milk-vegetable semi-finished product, selected from the group consisting of carrot-milk, beet-milk, squash-milk and pumpkin-milk semi-finished product, in the ratio of 1: 2; using said components in predetermined ratio, wt%. EFFECT: improved functional- processing and organoleptical properties, increased biological and nutritive value by balanced amino acid composition and vitamin and mineral substance enriched composition, reduced production cost and increased yield. 7 dwg, 13 tbl, 30 cl

Description

 The invention relates to the meat and poultry industry, and in particular to the production of pastes with dietary and prophylactic properties.

A known method of production of meat pastes [patent 2101983 (Russia), MKI ⁶ A 23 L 1/31, 1/317. Method for the production of meat pastes / Nelepov Yu.N., Zharinov A.I., Postnikova S.I., Sukhoruchenko O.M., Arutyunan V.A. (Russia). 97103074/13; Stated March 6, 1997; publ. 01/20/98. Bull. 2], which provides for the preparation of meat raw materials, including raw materials containing calcium ions, preliminary heat treatment of the latter, grinding of raw materials on a spinning top, preparation of the paste mass in a cutter in two phases, molding of loaves, final heat treatment and cooling.

The disadvantages of this method are:
the duration of the process due to the need for preliminary salting of the liver;
insufficiently high functional and technological properties of minced meat and a low yield of the finished product;
low biological value due to imbalance in the amino acid composition of proteins.

A known method of manufacturing pasty meat products from poultry meat mechanically deboned [patent 1282376 (Russia), MKI ⁶ A 23 L 1/31. A method of manufacturing pasty meat products from poultry meat mechanically deboned / Stefanova I. L., Kuranova O.S. (Russia), 3915908/13; stated on June 28, 85; publ. 06/19/95. Bull. 17], including heat treatment of the feedstock, mixing it with prescription components, fine grinding, deaeration and packaging, recommended for feeding young children.

The disadvantages of this method are:
low functional and technological properties, consistency not characteristic of the paste group of products, and, as a result, broth-fat swelling;
protein is unbalanced in amino acid composition, low in vitamins and minerals, which limits the use in the diet of children, especially young children.

The closest in technical essence and the achieved result is a method in which a composition of a meat and vegetable product for dietary and therapeutic nutrition is proposed [patent 2043737 (Russia), MKI ⁶ A 23 L 1/315. The composition of the meat and vegetable product for dietary and therapeutic nutrition / Makhonina V.N., Prokushenkov P.A., Lamaeva T.I., Zabashta S.G., Markin Yu.A. (Russia) 93030328/13; claimed 08.06.93; publ. 09/20/95. Bull. 26], including chicken offal (liver, heart, stomach) blanched in its composition 56-70%; blanched mushrooms 18-25%; boiled pearl barley or 2-4% wheat flour; melted chicken fat 10-15%. The composition additionally contains spices and materials, kg per 100 kg of the main ingredients: table salt 1.0-1.5%; allspice, ground 0.1-0.15%; mushroom or meat broth (drinking water) 15-20%.

The disadvantages of the known technical solutions are:
insufficient biological value due to the imbalance of the amino acid composition in the presence of limiting amino acids (methionine + cystine, threonine, phenylalanine) relative to the ideal protein according to the FAO / WHO scale [Energy and protein requirements: report of the joint consultation of the FAO / WHO and UNU experts. M .: "Medicine", 1987, - 208 p.];
low functional indicators of the minced system and the yield 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 of paste product group.

 This object is achieved in that in a method for producing a paste for dietary and preventive nutrition, comprising preparing raw materials, including plant components, preliminary heat treatment and further grinding of boiled chicken heart and stomach, preparation of minced meat according to the recipe by mixing plant components, melted chicken fat , boiled chicken heart and stomach with spices and materials, stuffing with minced meat shells, boiling and cooling.

What is new is that at the stage of compilation of minced meat additionally add chicken chopped raw liver, mechanically deboned poultry meat blanched, blood plasma or blood cells of slaughtered animals, and pre-hydrated isolated lentil protein in a 1: 3 ratio and pre-hydrated powdered dairy and vegetable semi-finished product selected from the series: carrot and milk, beet and milk, pumpkin and milk, squash and milk semi-finished, comb Carrot-powdered milk or milk beet semi-finished pre-hydrated in the ratio of 1: 1, and powdered pumpkin or squash-dairy milk semifinished product in the ratio 1: 2, with the following component ratio, wt.%:
Chicken offal (raw liver, heart and boiled stomach) - 35-40
Mechanical deboned poultry meat blanched - 10-15
Melted Chicken Fat - 6-12
Plasma or blood cells - 8-14
Hydrated Isolated Lentil Protein - 25-30
Hydrated powdered dairy and vegetable semi-finished product - 2-4
The recipe includes spices and materials, kg (per 100 kg of the main ingredients):
Onions - 4-6
Edible salt - 1.6-2.0
Ground black pepper - 0.1-0.15
Ground coriander - 0.12-0.15
Meat broth (drinking water) - 25-30
Sodium Nitrite - 0.005
The technical result is expressed not only in achieving the task, but also in improving the functional properties, increasing the yield of the finished product, balancing the amino acid composition, enriching the paste with vitamins, minerals, dietary fiber, expanding the technological capabilities of the use of domestic protein preparations of plants, increasing environmental friendliness and profitability production.

 When determining the total chemical composition of the raw materials, the following determination methods were used: mass fraction of moisture in accordance with [GOST 9793-74. Meat products. Moisture determination methods]; mass fraction of fat by the Soxhlet method [Zhuravskaya N.K., Alekhina L.T., Otryashenkova L.M. Research and quality control of meat and meat products. M .: Agropromizdat, 1985, 296 p.]; mass fraction of protein [Zhuravskaya N.K., Alekhina L.T., Otryashenkova L.M. Research and quality control of meat and meat products. M .: Agropromizdat, 1985. 296 pp.], The fractional composition of proteins was determined by sequential extraction of water-, salt- and alkali-soluble protein fractions, respectively, with distilled water, a solution of potassium chloride with a mass fraction of 5% and sodium hydroxide solution with a mass fraction of 10%, followed by quantification of protein with biuret reagent.

 The functional properties of the stuffing were evaluated according to the following indicators: associated moisture according to the method of Grau and Hamm, water-holding ability, fat-holding ability, emulsifying ability, emulsion stability in accordance with the recommendations [Zhuravskaya N.K., Alekhina L.T., Otryashenkova L.M. Research and quality control of meat and meat products. M .: Agropromizdat, 1985, 296 p. ], the amino acid composition by the chromatographic method on an AAA-T 339 automatic amino acid analyzer (Czech Republic), the fatty acid composition by gas-liquid chromatography on an S-14B gas chromatograph (Japan), the stickiness of minced meat in a laboratory setup according to the recommendations [Zhuravskaya N.K., Alekhina L. T., Otryashenkova L.M. Research and quality control of meat and meat products. M .: Agropromizdat, 1985, 296 pp.], Dynamic viscosity on a REOTEST-2 rotational viscometer (Germany). The biological value of the products was evaluated according to the recommendations [Lipatov N.N. Prerequisites for computer-aided design of products and diets with preset nutritional value // Storage and processing of agricultural raw materials, 1995. 3. P. 4-9].

 The lack of nutritious foodstuffs in a sufficient assortment capable of satisfying the needs of the human body in basic nutrients poses the problem of creating multifunctional food diets. The use of protein products based on plant materials in the technology of meat products is one of the most promising areas in the field of creating products with a given chemical composition. The combination of animal and vegetable ingredients in the prescription compositions leads to the mutual complement and enrichment of the missing biologically active substances.

 In the method of preparing pastes for dietary and preventive nutrition, the modern principles of the integrated use of raw materials in the design of multi-component food systems for the intended purpose are implemented. The selection of the main components of the formulation and their quantitative ratio was carried out using software, when, when setting the linear optimization problem, the calculation reduces to determining the maximum of the objective function.

 As a meat component, poultry by-products, poultry mechanically deboned meat, plasma and blood cells of slaughtered animals are used.

 During slaughter and primary processing of poultry, by-products account for about 30% of the mass of poultry carcasses, while their use 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 of chicken is 20.6%, 17.3% and 20.7%, respectively. Protein offal has a fairly high biological value, it contains all the amino acids that are essential for the human body (Table 1).

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

 Plasma and blood cells are an ideal basis for creating products enriched with a complete composition, easily digestible and digestible protein.

The chemical composition and organoleptic characteristics of plasma and blood cells confirm the possibility and advisability of using them to create the basis for the production of special, prophylactic and general products enriched with biologically active substances
Chicken fat has a high emulsifying ability, low melting point, is well hydrated by the digestive enzyme lipase, contains a large amount of unsaturated fatty acids, which indicates a high biological value.

 Among vegetable sources of domestic protein, the highest nutritional and biological value is provided by lentil protein, the absorption of which by the body is similar to meat proteins. Lentil protein is a full-fledged, balanced in essential amino acids, limited only in methionine (amino acid rate is 82% in relation to the ideal protein of the FAO / WHO scale) [Astanina V.Yu. The use of protein preparations of lentils in the technology of meat products. : Abstract of diss. Cand. tech. sciences. specialist. 05/18/04. Technology of meat , dairy and fish products / VGTA. Voronezh, 1999, 22 pp.].

Lentil Protein Isolate (IBI) was obtained in laboratory conditions in accordance with the original technology of lentil flour made by grinding lentil beans [RF patent 2138172, IPC ⁶ A 23 J 1/14. A method of obtaining protein from plant materials / L.V. Antipova, I. A. Glotova, V. Yu. Astanina, A. Yu. Knyazeva // BI 1999, 27], meets all safety and quality requirements. The general chemical composition is presented in table. 2. The fractional composition of lentil isolate proteins is presented in table. 3.

 Analysis of the fractional composition of proteins of lentil isolate shows that water- and salt-soluble fractions prevail in it. The presence of a salt-soluble fraction of proteins is especially important when adding isolates to minced meat, since with a lack of this fraction during the heat treatment, the product structure is violated, stratification and formation of broth-fat edema occurs. In the table. 10 shows the amino acid composition of HDI. From the data in the table it can be seen that, in terms of the total amino acid content of both interchangeable and irreplaceable, lentil protein isolate is a fairly biologically valuable product, and therefore the prospect of its use as a functional additive and protein fortifier in the production of meat products is obvious.

 Food additives in the form of powdered dairy and vegetable semi-finished products (TU 9164-001-2068102-94) manufactured by Confiter OJSC (Voronezh) in the assortment: PKMP - powdered squash and milk semi-finished product; PTMP - powdered pumpkin and milk semi-finished product; PSMP - powdered beet and milk semi-finished product; PMMP is a powdered carrot and milk semi-finished product, characterized by a low mass fraction of moisture (6%) and is a concentrate of basic nutrients with a predominant proportion of carbohydrates (75-80%) with a mass fraction of proteins of 1.10-17.75%, have a rich mineral and vitamin compositions, in vitro digestibility,%: from 78.8 (PCMP) to 82 (PSMP).

 Powders with beets and carrots are the closest to meat and milk proteins, significantly superior to Category II offal and blood plasma proteins, in terms of the balance of amino acids in proteins they are close to the FAO / WHO standard, highly soluble. Powdered dairy and vegetable semi-finished products have high biological value, balance the amino acid composition of meat proteins and meat products, while they additionally act as enrichment agents for minerals, vitamins, dietary fiber, as well as color improvers (PMMP and PSMP) of food products (Table 4-9) .

 An analysis of the fractional composition of proteins of powdered milk-vegetable semi-finished products showed that water- and salt-soluble fractions (about 50 and 35% of proteins, respectively), known for their stabilizing role in the formation of meat emulsified systems, prevail in it.

 When used as a herbal protein preparation, IHD found that its optimal introduction into the prescription composition in an amount of 30% with a hydration of 1: 3. To this end, studies have been carried out of changes in the functional and technological properties (FCS) and rheological characteristics of the model paste meat with the addition of different amounts of pulp and paper (from 0 to 60%) with a 1: 1 hydration; 1: 2; 1: 3; 1: 4. Figure 1-7 shows the changes in moisture-binding ability (BCC), water-holding ability (HUS), fat-holding ability (HUS), emulsifying ability (ES), emulsion stability (SE), stickiness and viscosity of model stuffing systems.

 The regularity of the change in FCS and rheological properties shows that the maximum values are achieved when replacing the main feedstock of the formulation with hydrated IBI in the range of 25-30%. The most preferred is the use of HDI for hydration of 1: 3. When hydrated above 1: 3, the FCS values decrease, when hydrated below the hydromodule 1: 3 (1: 1, 1: 2), the FCS values are higher, due to the fact that the mass fraction of high molecular weight protein compounds with hydraulic modules 1: 1 and 1: 2 more than this is caused by an increase in these indicators. However, at these hydration values, the finished products have unsatisfactory organoleptic characteristics (pronounced lentil flavor, crumbly consistency).

 With an increase in the proportion of hydrated HDI added (over 30%), the FCS decreases, this is due to the fact that plant-based proteins are inferior in functionality to animal proteins.

 Figure 6 shows that the maximum stickiness of the meat model minced meat at different values of the hydration of the HDI is achieved within 20-35% of the mass fraction of the drug, which is explained by the specificity of the properties of isolated vegetable proteins. Dynamic viscosity increases with an increase in the mass fraction of HDI for all hydration values of the latter; this is due to an increase in the mass fraction of proteins in the continuous phase, which act as surfactants, increasing the surface tension (adhesion bond energy) and, thereby, increasing the viscosity value.

 The optimal degree of hydration of powdered milk-vegetable semi-finished products is for PMMP and PSMP 1: 1, for PTMP and PKMP 1: 2.

 A method of obtaining a paste for dietary and preventive nutrition is as follows.

 To prepare the paste, chicken muscle stomachs, the heart is boiled (in open or closed boilers) for 45-60 minutes, and the chicken liver is used raw.

 Prepared offal (raw liver, heart and stomachs) is ground on a spinning top with a diameter of the holes of the lattice of 2-3 cm.

Mechanical deboned poultry meat is blanched in open boilers with hot steam at a temperature of 90-95 ^o C or in boiling water for 20 minutes.

Blood plasma is used in liquid form. Blood cells are diluted with water in a ratio of 1: 2; 1: 3 and blanched with hot steam at a temperature of 90-95 ^o C for 30 minutes

 Lentil protein isolate and powdered dairy and vegetable semi-finished products are pre-hydrated.

 Onions are peeled, washed and chopped.

In order to form a fine structure for the preparation of minced meat, prepared and weighed components, according to the recipe, are placed in a cutter or other apparatus for fine grinding in the following sequence: raw liver, cooked minced liver, heart, mechanically deboned poultry, blanched plasma or blood cells, part of the broth from cooking offal and blanching meat raw materials. At the second stage of chopping, hydrated pulp and vegetable products are added, melted chicken fat, the rest of the broth, onions, salt, spices and spices, sodium nitrite. Processed to obtain a uniform finely ground mass with a temperature not lower than 45-50 ^o C.

Natural or artificial shells are filled with prepared meat. The loaves are subjected to heat treatment at a temperature of 85 ^o C for 60-90 min depending on the diameter of the shell until the temperature in the center of the loaf reaches 72 ± 2 ^o C, then they are cooled. Ready-made pastes are passed to the implementation.

The following ingredients are included in the paste formulation, wt.%:
Chicken offal (raw liver, heart and boiled stomach) - 35-40
Mechanical deboned poultry meat blanched - 10-15
Melted Chicken Fat - 6-12
Plasma or blood cells - 8-14
Hydrated IBC - 25-30
Hydrated powdered dairy and vegetable semi-finished product - 2-4
The recipe includes spices and materials, kg (per 100 kg of the main ingredients):
Onions - 4-6
Edible salt - 1.6-2.0
Ground black pepper - 0.1-0.15
Ground coriander - 0.12-0.15
Meat broth (drinking water) - 25-30
Sodium Nitrite - 0.005
The paste prepared in this way according to the specified recipe and technology has a general organoleptic rating according to a five-point system of 5.0 points.

 A method of obtaining a paste for dietary and preventive nutrition is illustrated by specific examples.

Example 1. The product is produced according to the specified technology with the following recipe, wt.%:
Chicken offal (raw liver, heart and boiled stomach) - 35
Mechanical deboned poultry meat blanched - 15
Melted Chicken Fat - 10
Plasma or blood cells - 12
Hydrated IBC - 25
Hydrated PCMP - 3
The recipe includes spices and materials, kg (per 100 kg of the main ingredients):
Onions - 6
Edible salt - 1.6
Ground black pepper - 0.12
Ground coriander - 0.12
Meat broth (drinking water) - 30
Sodium Nitrite - 0.005
Examples 2-4. The product is produced analogously to example 1, characterized by using hydrated PTMP, PSMP, PMMP instead of PCMP for preparing paste, in the same ratio.

 Example 5. The product is produced analogously to example 1, characterized in that for the preparation of the paste, instead of blood plasma, the uniform elements of blood are in the same quantity.

 Examples 6-8. The product is produced analogously to example 5, characterized by using hydrated PTMP, PSMP, PMMP instead of PCMP for preparing paste, in the same ratio.

 The pastes developed according to examples 1-8 have high biological value, balanced composition, the total organoleptic rating is 5.0 points.

Example 9. The product is produced analogously to example 1, differing in the quantitative ratio of components, wt.%:
Chicken offal (raw liver, heart and boiled stomach) - 40
Mechanical deboned poultry meat blanched - 15
Melted Chicken Fat - 8
Plasma or blood cells - 10
Hydrated IBC - 30
Hydrated PCMP - 2
The recipe includes spices and materials, kg (per 100 kg of the main ingredients):
Onions - 6
Edible salt - 2.0
Ground black pepper - 0.12
Ground coriander - 0.12
Meat broth (drinking water) - 30
Sodium Nitrite - 0.005
Examples 10-14. The product is produced analogously to example 9, characterized by using hydrated PTMP, PSMP, PMMP instead of PCMP for preparing paste, in the same ratio.

 Example 15. The product is produced analogously to example 9, characterized in that for the preparation of the paste, instead of blood plasma, the uniform elements of blood are in the same quantity.

 Examples 16-18. The product is produced analogously to example 15, characterized by using hydrated PTMP, PSMP, PMMP instead of PCMP for preparing paste, in the same ratio.

 The pastes developed according to examples 9-18 have a fairly high biological value, balanced composition, the overall organoleptic rating is 4.9 points.

Example 19. The product is produced analogously to example 1, characterized by a quantitative ratio of components, wt.%:
Chicken offal (raw liver, heart and boiled stomach) - 45
Mechanical deboned poultry meat blanched - 10
Melted Chicken Fat - 5
Plasma or blood cells - 6
Hydrated IBC - 30
Hydrated PCMP - 4
The recipe includes spices and materials, kg (per 100 kg of the main ingredients):
Onions - 4
Edible salt - 1.8
Ground black pepper - 0.12
Ground coriander - 0.12
Meat broth (drinking water) - 30
Sodium Nitrite - 0.005
Examples 20-24. The product is produced analogously to example 19, characterized by using hydrated PTMP, PSMP, PMMP instead of PCMP for preparing paste, in the same ratio.

 Example 25. The product is produced analogously to example 19, characterized in that for the preparation of the paste, instead of blood plasma, the formed blood elements are in the same quantity.

 Examples 26-30. The product is produced analogously to example 25, characterized by using hydrated PTMP, PSMP, PMMP instead of PCMP for preparing paste, in the same ratio.

 The pastes developed according to examples 19-30 have rather high functional and technological properties, the overall organoleptic rating is 4.7 points, but the biological value is lower than that of pastes developed according to examples 1-9.

 Thus, the best options for the proposed composition of the pastes for all quality indicators are the products obtained in examples 2 and 7.

 Assessment of the mineral composition of pastes for dietary and preventive nutrition in examples 2, 7, which have high biological value and high organoleptic characteristics, are presented in table. 11. Amino acid composition and indicators of biological value are presented in table. 12 and tab. thirteen.

Advantages of the proposed technical solution:
organoleptic indicators, functional and technological properties and the yield of finished products increase;
biological and nutritional value increases due to the balance of the amino acid composition of proteins, enrichment with vitamins and minerals;
savings in raw meat are achieved;
the cost of products is reduced due to the use of domestic protein preparations.

Claims (1)

A method of obtaining a paste for dietary and preventive nutrition, including the preparation of raw materials, including plant components, preliminary heat treatment and further grinding of boiled chicken heart and stomach, preparation of minced meat according to the recipe by mixing plant components, melted chicken fat, boiled chicken heart and boiled stomach spices and materials, stuffing the meat with shells, cooking and cooling, characterized in that at the stage of compiling the meat, chicken addition is additionally made raw baked liver, mechanically deboned poultry meat, blanched blood plasma, or blood cells of slaughtered animals, and pre-hydrated isolated lentil protein in a 1: 3 ratio and pre-hydrated powdered milk-vegetable semi-finished product selected from the series: carrot milk, beet and milk, pumpkin and milk, squash and milk semi-finished product, and powder carrot and milk or beet and milk semi-finished product no hydrated in the ratio of 1: 1, and powdered pumpkin or squash-dairy milk semifinished - in a ratio of 1: 2, with the following component ratio, wt. %:
Chicken offal (raw liver, heart and boiled stomach) - 35-40
Mechanical deboned poultry meat blanched - 10-15
Melted Chicken Fat - 6-12
Plasma or blood cells - 8-14
Hydrated Isolated Lentil Protein - 25-30
Hydrated powdered dairy and vegetable semi-finished product - 2-4

Images