RU2250048C1 - Meat-based prebiotic composition for producing of baby foods - Google Patents

Abstract

FIELD: meat industry.

SUBSTANCE: prebiotic composition includes top-grade beef or trimmed deer meat, back fat or lard, soya vegetable oil, egg powder, rice groats, white or red cabbage or cauliflower, carrot, bulb onion, lactose, edible salt, and water. Combination of components used in predetermined amounts allows nutrient-adapted baby food to be produced. Said food allows deficit of natural defense factors of baby's organism to be improved.

EFFECT: improved quality and increased efficiency of baby food.

8 tbl, 10 ex

Description

The invention relates to the meat industry, namely to the production of products for young children.

A known composition for the production of dairy sausages of the highest grade, including raw meat, with the addition of sodium lactate and lactulose (drug "Lael" CJSC "Lactusan" 60% syrup), respectively 4.0% and 0.4% [1].

The disadvantages of the composition is the non-adaptation of its composition to the needs of the child's body, in addition, the peculiarity of this composition is the relatively low level of lactulose, which does not provide the necessary prebiotic effect. It has been clinically proven that a more effective prebiotic effect is observed with a lactulose application level of 0.8-1.2%.

A known composition for the production of canned meat and vegetable with beef, including beef 2 varieties - 28.0, butter - 4.0, zucchini - 20.0, onions - 2.0, starch - 1.5, semolina - 5.0 , edible salt - 0.4, raw pork fat - 2.0, water - 37.1 wt.% [2].

The disadvantages of this composition are the low level of adaptation of the component composition in relation to the standard - mature breast milk. The amino acid composition of the total protein in relation to the protein of the standard is unbalanced, as evidenced by the estimated utilitarian coefficient equal to 0.693. The composition contains virtually no polyunsaturated fatty acids (linoleic, linolenic and arachidonic), the presence of which is vital for a growing child’s body. This composition does not contain the prebiotic lactulose necessary for normal development of the child, which is present in breast milk.

The technical result of the claimed invention is to create a new generation of nutrient-adapted products for young children, enriched with a physiological prebiotic - lactulose, which corrects the deficiency of the body's natural protective factors.

The technical result is achieved by the fact that the meat-based prebiotic composition for the production of food for young children contains premium beef or venison, spiked lard or pork lard, soybean oil, egg powder, rice groats, white cabbage, or red cabbage , or cauliflower, carrots, onions, lactulose, table salt, water, in the following ratio of components, wt.%:

Premium grade beef or venison 44.0-46.0

Lard bacon or pork lard 2.25-3.25

Soybean oil 1.85-2.15

Egg Powder 1.85-2.15

Rice groats 4.80-5.2

White cabbage, or red cabbage,

or cauliflower 14.0-16.0

Carrots 1.75-2.25

Onions 1.30-1.70

Lactulose 0.9-1.10

Table salt 0.5

Water is the rest.

The preparation of the composition is as follows.

Preparation of the components of the composition.

Vein meat raw materials or block meat minced in a block cutter (according to the recipe) are ground on a spinning top with a diameter of lattice openings of 5-6 mm and fed to the recipe mixer. Lard bacon or pork lard, add to the top.

Vegetable soybean oil is heated in a boiler with electric or steam heating at a temperature not exceeding 50-55 ° C, filtered and sent to prepare the composition.

The egg powder is pre-sieved and transferred to the preparation of the composition.

Rice groats are sifted through sieves with magnetic traps, impurities are removed, washed with cold running water for 10-15 minutes. Until the tormentor is completely removed After that, it is soaked in water in a ratio of 1: 3 for 2-6 hours at a temperature of 15-25 ° C and served on the top. The amount of water absorbed by the cereal during washing and soaking is subtracted from the mass of water indicated in the formulation.

Fresh carrots and onions are peeled and thoroughly washed with running water. The cabbage is washed, cleaned and the stem is removed. Prepared vegetables are ground on a spinning top with a diameter of the holes of the lattice 2-3 mm and sent to the preparation of the composition.

It is allowed to grind prepared vegetables along with meat raw materials on a top.

Lactulose is added in crystalline form or in the form of a solution (Lactusan, Alcosoft and others, calculated on the dry residue).

Salt is used in dry form with preliminary sieving or in solution with water after filtration. It is allowed when using salt packaged in packs to use them without sifting.

The processing of crushed meat raw materials is determined by the type of equipment used (continuous or batch operation). When using batch equipment, crushed meat raw materials, water and all prepared components according to the recipe are added to the mixer. The mixture is stirred for 5-7 minutes until a puree mass is formed. The prepared puree mass is fed into the digester to prepare the composition.

In the production of continuous equipment, meat, fatty raw materials and vegetable components after grinding on a spinning top are sent to an emulsifier, where water with a temperature of 70-80 ° C is supplied in an amount from 35 to 45% by weight of raw meat. Next, the resulting mixture enters the apparatus for contact heating, in which the product is subjected to instant treatment with pre-purified steam with a temperature of 110-120 ° C and a pressure of 0.50-0.60 MPa. The heat-treated meat mass is pumped into the storage tank, from where it is dosed into the prescription mixer, where the remaining prepared components of the composition are added according to the recipe.

In the future, this composition is used in the production of prebiotic nutrient-adapted foods for young children after the addition of vitamin-mineral premixes.

The composition is ground to a particle size of 1.5 mm and sent to a continuous vacuum deaerator to remove air. Then heated to a temperature of 80-90 ° C and sent to the packaging.

The use of all components in these mass fractions makes it possible to obtain a composition that is the basis for the production of prebiotic products adapted to the metabolism of young children. The deviation of the mass fractions indicated in the claimed composition in the direction of both increase and decrease will lead to a decrease in the level, balance of the general chemical, amino acid and fatty acid compositions, inefficient prebiotic product.

The imbalance of the amino acid composition contributes to the tension of metabolic processes and an increase in the load on the excretory organs, which leads to tension in the function of the liver, enzyme systems, kidneys, and a change in the acid-base state of the body.

It has been proven that (α-linolenic ((ω-3) and linoleic ((ω-6) fatty acids are precursors of docosahexaenoic (DHA) and arachidonic (AA) acids, which are actively involved in the formation of brain and retinal structures. These fatty acids are not produced in the body and must be ingested exclusively with food.

Lactulose is an effective prebiotic. It has a corrective effect on the disturbed microbiocenosis of the intestines of children who are on artificial feeding. The decrease in the level of lactulose below the claimed does not provide the necessary prebiotic effect on the child's body. An increase in the indicator above the claimed is ineffective from either a medical or economic point of view.

Lactulose has a bifidogenic effect (the ability to support the growth of bifidobacteria). The dominance of bifidoflora in the intestinal tract creates a biological environment that prevents the growth of staphylococci, salmonella, pathogenic strains of bacteria of the group of Escherichia coli.

Adequate intestinal microflora is of great importance for the normal functioning of the child's body. As a result of its vital activity, the body's resistance to intestinal infections increases, local immunity is stimulated, cholesterol is broken down, calcium absorption is stimulated, the synthesis of B vitamins is activated, intestinal motility is normalized, and partial detoxification of xenobiotics (dyes, flavorings, etc.) takes place.

The use of premium beef or reindeer ham and egg powder in these proportions in the composition provides a high indicator of the biological value of the protein component of the composition. Deviation of mass fractions in the direction of both increase and decrease will lead to a decrease in the level of protein balance in the claimed composition.

The use of salted ridge, or pork lard, and vegetable soybean oil in the claimed mass fractions in the formulation ensures the correct ratio of saturated, mono- and polyunsaturated fatty acids. Soybean vegetable oil is a source of polyunsaturated fatty acids (linoleic and linolenic), indispensable for the child’s body. In animal fats, the content of these fatty acids characteristic of breast milk is insignificant. A decrease in the mass fraction of vegetable soybean oil leads to a drop in the level of polyunsaturated fatty acids below the level necessary for the child. An increase in the mass fraction of soybean oil will lead to a deterioration in organoleptics.

The use of lactulose is essential for creating a food product for young children who are deprived of the possibility of breastfeeding.

The use of plant materials in the composition, namely cabbage, onions and carrots, increases the nutritional value of the composition, enriching it with hydrolyzable and non-hydrolyzable carbohydrates, minerals and vitamins. Carbohydrates are involved in the construction of cell membranes, in the processes of regulation and normalization of the intestinal microflora, and reduce the total osmotic load. In their presence, the utilization of product proteins and fats is improved. Changing the ratios in the direction of decreasing or increasing mass fractions contributes to the deterioration of organoleptics.

Example 1

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Premium beef 45.00

Salted bacon 3.00

Soybean oil 2.00

Egg Powder 2.00

Rice groats 5.00

White cabbage 15.00

Carrots 2.00

Onion 1.50

Lactulose 1.00

Table salt 0.50

Water 23.00.

Example 2

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Premium beef 44.00

Pork Lard 3.25

Soybean oil 1.85

Egg Powder 2.15

Rice groats 4.80

Red cabbage 16.00

Carrot 1.75

Onion 1.70

Lactulose 0.90

Table salt 0.50

Water 23.10.

Example 3

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Premium beef 46.00

Salted bacon 2.25

Soybean oil 2.15

Egg Powder 1.85

Rice groats 5.20

Cauliflower 14.00

Carrot 2.25

Onions 1.30

Lactulose 1.10

Table salt 0.50

Water 23.40.

Example 4

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Venison venison 45.00

Salted bacon 3.00

Soybean oil 2.00

Egg Powder 2.00

Rice groats 5.00

White cabbage 15.00

Carrots 2.00

Onion 1.50

Lactulose 1.00

Table salt 0.50

Water 23.00.

Example 5

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Venison venison 44.00

Pork Lard 3.25

Soybean oil 1.85

Egg Powder 2.15

Rice groats 4.80

Red cabbage 16.00

Carrot 1.75

Onion 1.70

Lactulose 0.90

Table salt 0.50

Water 23.10.

Example 6

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Venison venison 46.00

Salted bacon 2.25

Soybean oil 2.15

Egg Powder 1.85

Rice groats 5.20

Cauliflower 14.00

Carrot 2.25

Onions 1.30

Lactulose 1.10

Table salt 0.50

Water 23.40.

Prepared in accordance with examples 1-6, the composition is the basis for the production of nutrient-adapted prebiotic products for feeding young children. It has a high biological value, balanced amino acid (tables 1 and 2) and fatty acid composition (tables 5 and 6). A high degree of amino acid balance of the total protein of the compositions prepared according to formulations 1-3 (with beef), as evidenced by the utilitarian coefficient equal to 0.892-0.894 (table 3). Utility coefficient characterizing the degree of amino acid balance of the protein of the compositions with venison prepared according to formulations 4-6, slightly lower - 0.869-0.884. Due to the presence in the composition of soybean oil in the composition, the required level of unsaturated (EFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids is provided (Table 5-8). It should be noted that venison differs from beef in a higher content of polyunsaturated fatty acids; therefore, their content in compositions prepared according to formulations 4-6 is 1.5-2 times higher compared to compositions prepared according to formulations 1-3, about which the data of tables 5 and 6 show. The number of prebiotic substances (0.9-1.1%) corresponds to the required indicators for young children, justified by physiologists in the field of baby food. The main indicators determining a high degree of adaptation in relation to the standard - mature breast milk are presented in tables 1-8. Meat products prepared on the basis of compositions according to formulations 1-6 have excellent taste characteristics, delicate texture.

Example 7

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Premium Beef 40.00

Salted bacon 5.25

Soybean oil 1.00

Egg Powder 1.85

Rice groats 5.00

White cabbage 15.00

Carrots 2.00

Onion 1.50

Lactulose 0.50

Table salt 0.50

Water 27.40.

Example 8. To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Premium Beef 48.00

Pork Lard 1.25

Soybean oil 3.85

Egg Powder 2.15

Rice groats 5.20

Red cabbage 14.00

Carrot 1.75

Onions 1.30

Lactulose 1.50

Table salt 0.50

Water 20.50.

Example 9

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Venison venison 40.00

Salted bacon 5.25

Soybean oil 1.00

Egg Powder 1.85

Rice groats 5.00

White cabbage 15.00

Carrots 2.00

Onion 1.50

Lactulose 0.50

Table salt 0.50

Water 27.40.

Example 10

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Venison venison 48.00

Pork Lard 1.25

Soybean oil 3.85

Egg Powder 2.15

Rice groats 5.20

Red cabbage 14.00

Carrot 1.75

Onions 1.30

Lactulose 1.50

Table salt 0.50

Water 20.50.

The composition obtained according to examples 7-10 does not correspond to biomedical parameters presented to products for young children.

The amino acid balance parameters of the product protein significantly differ from the given indicators of the standard (Tables 1, 2, 3, 4), which impairs proper absorption and increases the load on the child’s immature digestive system. The content of the prebiotic component - lactulose, is compared with the necessary physiological level. The product obtained from these compositions cannot be attributed to prebiotic.

In addition, meat products prepared on the basis of compositions according to formulations 7-10 have low organoleptic characteristics.

Tables 1 and 2 present data on the amino acid composition of the proteins of the composition and the standard — breast milk for all the compositions described in the examples. Tables 3 and 4 give the calculated parameters of the amino acid balance of the total protein products characterizing the degree of correspondence of the amino acid composition of the composition with respect to the standard - breast milk. Tables 5 and 6 give the fatty acid composition of the compositions and the standard. Tables 7 and 8 show the calculated parameters of the fatty acid balance of the product lipids, characterizing the degree of compliance of the fatty acid composition of the composition with respect to the standard.

The inventive prebiotic composition allows you to expand the assortment of foods for young children. The use of venison venison in the recipe allows you to get environmentally friendly products for feeding young children. Venison has extraordinary dietary qualities - a moderately low fat content, high protein balance, a high level of hematopoietic components - iron, zinc, copper. The inventive composition is the basis for the production of food for young children, necessary for the prevention of hypochromic anemia.

The high quality of this meat raw material, its environmental safety, combination with components of animal and vegetable origin in the above ratios, allows you to get a composition with the necessary for the child indicators of medical and biological value and excellent taste characteristics.

Sources of information taken into account:

1. Development of technology for heat-treated meat products with sodium lactate and lactulose. E.V. Fatyanov, M.S. Trofimov, E.V. Mitrofanova, V.V. Yerokin, and V.V. Kim. Abstracts of the international symposium "Federal and regional aspects of state policy in the field of healthy nutrition, Kemerovo, 2002, pp. 357-359.

2. Ustinova A.V., Timoshenko N.V. Meat products for baby food. - M.: VNIIMP, 1997 .-- 113 p. (prototype).

Tab. 1 (examples with beef)
Amino acid composition of the composition and standard proteins Title of the Composition Amino acids From Lei Liz meth + cis Hair Dryer + Shooting Range Tre TRP Shaft Content, g / 100 g protein Standard - mature breast milk 4.60 9.80 7.50 4.00 8.60 4.60 1,50 5.20 Rec. 1 4.63 7.86 6.76 3.83 7.09 4.65 1.20 4.88 Rec. 2 4.63 7.85 6.76 3.84 7.08 4.65 1.21 4.88 Rec.Z 4.63 7.88 6.77 3.84 7.11 4.66 1.21 4.89 Rec. 7 4.60 7.80 6.71 3.89 7.12 4.65 1.23 4.89 Rec. 8 4.64 7.84 6.93 3.86 7.02 4.66 1.20 4.89

Tab. 2 (examples with venison) Title of the Composition Amino acids From Lei Liz meth + cis hair dryer + shooting gallery Tre TRP Shaft Content, g / 100 g protein Standard - mature breast milk 4.60 9.80 7.50 4.00 8.60 4.60 1,50 5.20 Rec. 4 4.66 7.74 7.41 4.77 7.07 3.91 1.27 4.82 Rec. 5 4.66 7.74 7.38 4.76 7.05 3.91 1.27 4.83 Rec. 6 4.66 7.76 7.47 4.78 7.05 3.92 1.27 4.82 Rec. 9 4.64 7.71 7.28 4.75 7.09 3.93 1.27 4.82 Rec. 10 4.66 7.82 7.55 4.80 6.97 3.92 1.26 4.80

Tab. 3 (examples with beef)
The amino acid balance parameters of the total protein of the product Name of indicator Rec. 1 Rec. 2 Rec.Z Rec. 7 Rec. 8 Utility ratio (U), units 0.892 0.891 0.894 0.804 0.821 Comparable redundancy (σ), g / 100 g of reference protein 4.40 4.44 4.42 5.98 6.03

Tab. 4 (examples with venison) Name of indicator Rec. 4 Rec. 5 Rec.b Rec. 9 Ret.Yu Utility ratio (U), units 0.869 0.883 0.884 0.791 0.796 Comparable redundancy (σ), g / 100 g of reference protein 5.47 5.55 5.53 6.88 6.75

Tab. 5 (examples with beef)
The fatty acid composition of the composition and the standard Title of the Composition Fatty acid ∑HЖK ∑MNZHK ∑ PUFA Content, g / 100 glipids Standard - mature breast milk 41.78 43.03 12,42 Rec. 1 38.12 42.66 15.49 Rec. 2 39.34 42.02 16.32 Rec. 3 39.96 43.25 12.67 Rec. 7 35.65 40.01 18.16 Rec. 8 38.06 43.77 14.03

Tab. 7 (examples with beef)
Parameters of fatty acid balance of product lipids Name of indicator Rec. 1 Rec. 2 Rec. 3 Rec. 7 Rec. 8 The coefficient of fatty acid balance (R _{L1 ... 3} ), dol. 0.898 0.894 0.823 0.786 0.754 The coefficient of fatty acid balance (R _{L1 ... 6} ), units 0.682 0.654 0.695 0.583 0.590

Tab. 8 (examples with venison) Name of indicator Rec. 4 Rec. 5 Rec. 6 Rec. 9 Rec. 10 The coefficient of fatty acid balance (R _{L1 ... 3} ), dol. 0.721 0.720 0.700 0.655 0.672 The coefficient of fatty acid balance (R _{L1 ... 6} ), units 0.537 0.535 0.592 0.420 0.439 Note.
R _{L1 ... 3} is the coefficient of fatty acid balance in ∑ SFA, ∑ MUFA and ∑ PUFA.
R _{L1 ... 6} - coefficient of fatty acid balance in ∑ SFA, ∑ MUFA, ∑ PUFA, linoleic, linolenic and arachidonic fatty acids.

Claims (1)

A meat-based prebiotic composition for the production of food for young children, characterized in that it contains premium beef or venison, spiked lard or pork lard, soybean oil, egg powder, rice groats, white cabbage, or red cabbage, or cauliflower, carrots, onions, lactulose, table salt, water in the following ratio of components, wt.%: Premium grade beef or venison 44.0-46.00 Lard bacon or pork lard 2.25-3.25 Soybean oil 1.85-2.15 Egg Powder 1.85-2.15 Rice groats 4.80-5.2 White cabbage, or red cabbage, or cauliflower 14.0-16.0 Carrots 1.75-2.25 Onions 1.30-1.70 Lactulose 0.9-1.10 Table salt 0.5 Water Else