RU2250715C1 - Meat-based prebiotic composition for producing of baby foods - Google Patents

Abstract

FIELD: meat industry, in particular, production of baby foods.

SUBSTANCE: prebiotic composition comprises top-grade beef or trimmed deer meat, back fat or lard, soya vegetable oil, egg powder, rice groats, marrow or squash, carrot, lactose, edible salt and water. Combination of components used in predetermined amounts allows nutriently adapted food for babies to be produced, said food being useful in correcting deficit of natural protective factors of baby's organism.

EFFECT: improved quality of foods produced from said composition.

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 meat raw materials with the addition of sodium lactate and lactulose (drug “Lael” CJSC “Lactusan” 60% syrup), respectively 4.0% and 0.4% [1].

The disadvantage of the composition is the non-adaptation of its composition to the needs of the child's body, in addition, a feature of this composition is the relatively low level of lactulose, which does not provide the necessary prebiotic effect. It has been clinically proven that an effective prebiotic effect is observed at a level of lactulose 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 mass% [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 this invention is to create a new generation of nutritionally 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 in that the meat-based prebiotic composition for the production of food products for young children contains premium beef or venison venison, spiked lard or pork lard, soybean oil, egg powder, rice cereal, squash, or zucchini, or pumpkin , carrots, 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 2.75-3.25

Soybean oil 1.85-2.15

Egg Powder 1.85-2.15

Rice groats 4.80-5.2

Zucchini or zucchini or pumpkin 14.0-16.0

Carrots 1.75-2.15

Lactulose 0.9-1.10

Table salt 0.5

Water Else

The preparation of the composition is as follows.

Preparation of the components of the composition.

Vein meat raw materials are cut on a meat-cutting machine or manually into pieces weighing (not more than 1 kg) according to the recipe and sent to grinding. The veined meat raw materials or the meat of the blocks chopped in a block cutter are crushed on a spinning top with a diameter of lattice openings of 5-6 mm and fed into a prescription mixer. Bacon or pork lard, chilled to 2-4 ° C, are inspected. The bacon is added to the top. Melted fat is melted and heated in a container at a temperature not exceeding 50-55 ° C, filtered and sent to prepare the composition. It is allowed to add pork fat to the mixer according to the recipe for preparing the recipe mixture in pieces of no more than 3-5 kg.

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.

Egg powder is pre-sieved and passed to the preparation of the prescription mixture.

Rice groats are sifted through sieves with magnetic traps, extraneous impurities are removed, washed with cold running water for 10-15 minutes until the flour 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.

In the absence of specialized equipment, the preparation of fresh vegetables is carried out manually. Fresh carrots and onions are peeled and thoroughly washed with running water. Gourds wash, peel and remove the stalk.

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 dry crystalline form or in the form of a solution (in terms of dry residue).

Salt and sugar are used in dry form with preliminary sieving or in solution with water after filtration. When working with salt and sugar packaged in packs, it is allowed 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 for preparing the recipe mixture. 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 raw materials 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 meat raw materials. Steam is supplied to the emulsifier to achieve a mass temperature of 60-85 ° C. Next, the resulting mixture enters the steam contact heating apparatus, in which the product is subjected to instant treatment with pre-purified steam at 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 prepared components of the composition are added according to the recipe. The mixture is stirred for 5-7 minutes until a homogeneous mass. Mixing is allowed to be carried out with simultaneous heating to a temperature of 75-85 ° C.

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

The meat mass 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 inadequacy of the component and fractional composition of the products used to feed young children provokes the risk of severe, sometimes irreversible dysfunctions of the body, the consequences of which will affect throughout life.

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.

The absence of prebiotic components in the baby’s diet, especially if they are not breast-fed for one reason or another, is the reason for the disruption of the normal activity of beneficial intestinal microflora.

Lactulose is an effective prebiotic. It has a corrective effect on the disturbed microbiocenosis of the intestines of children who are on artificial feeding. A decrease in the level of lactulose less than the declared 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 physiological or economic point of view.

Lactulose and non-hydrolyzable carbohydrates have 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 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 of balance of the general chemical and amino acid compositions.

The use of premium beef or venison venison and egg powder in these proportions in the composition provides a high indicator of the biological value of the protein component of the composition. The deviation of the 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 in the recipe of salted pork fat or lard and vegetable soybean oil in the claimed mass fractions ensures the correct ratio of saturated, mono- and polyunsaturated fatty acids. Soybean vegetable oil is a source of polyunsaturated fatty acids (linoleic, arachidonic and linolenic) which are indispensable for the child’s body. These fatty acids play an extremely important role in the formation of the child’s nervous system and visual apparatus. 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. It promotes the absorption of calcium, has a bifidogenic effect (the ability to support the growth of bifidobacteria).

The use of vegetables in the composition increases the nutritional value of the composition, enriching it with hydrolyzable and non-hydrolyzable carbohydrates, minerals and improves taste characteristics. Carbohydrates are involved in the construction of cell membranes, in the processes of regulation and normalization of intestinal microflora, and reduce the total osmotic load. In their presence, the utilization of product proteins and fats is improved.

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

Zucchini 15.00

Carrots 2.00

Lactulose 1.00

Table salt 0.50

Water 24.50

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

Pumpkin 16.00

Carrot 1.75

Lactulose 0.90

Table salt 0.50

Water 24.80

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 2.75

Soybean oil 2.15

Egg Powder 1.85

Rice groats 5.20

Zucchini 14.00

Carrot 2.15

Lactulose 1.10

Table salt 0.50

Water 24.30

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

Zucchini 15.00

Carrots 2.00

Lactulose 1.00

Table salt 0.50

Water 24.50

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

Pumpkin 16.00

Carrot 1.75

Lactulose 0.90

Table salt 0.50

Water 24.80

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 2.75

Soybean oil 2.15

Egg Powder 1.85

Rice groats 5.20

Zucchini 14.00

Carrot 2.15

Lactulose 1.10

Table salt 0.50

Water 24.30

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, a balanced amino acid composition (tables 1 and 2) and a balanced fatty acid composition (tables 5 and 6). The degree of amino acid balance of the total protein of compositions prepared according to formulations 1–3 is extremely high, as evidenced by the utilitarian coefficient equal to 0.891–0.893 (Table 3). The degree of amino acid balance of the total protein of the compositions according to formulations 4-6 characterizes the utilitarian coefficient equal to 0.869-0.871 (table 4). Due to the presence in the composition of soybean oil, the required level of unsaturated (EFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids is provided. It should be noted that venison contains significantly more polyunsaturated fatty acids than beef. In compositions according to formulations 4-6 (with venison), the content of PUFA is 1.5-2 times higher than according to formulations 1-3 (with beef), as evidenced by the data in tables 5 and 6. The number of prebiotic substances (0.9- 1.1%) corresponds to the required indicators for young children. 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 5.15

Soybean oil 0.85

Egg Powder 1.50

Rice groats 5.20

Zucchini 16.00

Carrot 1.75

Lactulose 0.50

Table salt 0.50

Water 28.55

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 2.50

Soybean oil 2.50

Egg Powder 3.00

Rice groats 4.50

Zucchini 14.00

Carrot 1.75

Lactulose 1.50

Table salt 0.50

Water 21.75

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 5.15

Soybean oil 0.85

Egg Powder 1.50

Rice groats 5.20

Zucchini 16.00

Carrot 1.75

Lactulose 0.50

Table salt 0.50

Water 28.55

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 2.50

Soybean oil 2.50

Egg Powder 3.00

Rice groats 4.50

Pumpkin 14.00

Carrot 1.75

Lactulose 1.50

Table salt 0.50

Water 21.75

The composition obtained according to examples 7-10 does not correspond to the biomedical parameters presented to products for young children. The amino acid balance parameters of the protein composition significantly differ from the data of the reference indicators (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, differs from the necessary physiological level. The product obtained from these compositions cannot be attributed to prebiotic, nutrientno adapted for young children. In addition, these products 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 of the product, 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 use of raw meat in combination with vegetable and cereal crops, natural animal and vegetable fats, protein preparations of animal and vegetable origin allows to obtain foods for the nutrition of young children with the necessary indicators of medical and biological value and excellent taste characteristics. The use of a physiological functional and metabolic ingredient - an effective natural prebiotic of lactulose - allows us to attribute the products obtained on the basis of the composition to a new generation of multicomponent baby food products. These foods are especially relevant for young children, for one reason or another, deprived of breastfeeding to restore the activity of beneficial intestinal microflora.

Sources of information

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. Erokin, 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).

Amino acid composition of the composition and reference proteins.

Table 1 (examples with beef) The name 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. 1 4.68 7.97 6.83 3.85 7.19 4.70 1.21 4.93 Rec. 2 4.68 7.98 6.83 3.84 7.19 4.69 1.21 4.92 Rec. 3 4.69 7.92 6.81 3.85 7.22 4.70 1.22 4.93 Rec. 7 4.65 7.96 6.80 3.76 7.15 4,58 1.20 4.90 Rec. 8 4.72 7.99 6.89 3.89 7.21 4.75 1.22 4.94 Table 2 (examples with venison) The name 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 4.71 7.85 7.51 4.82 7.17 3.94 1.29 4.87 Rec. 5 4.68 7.85 7.50 4.82 7.16 3.93 1.29 4.86 Rec. 6 4.71 7.86 7.52 4.83 7.18 3.94 1.30 4.88 Rec. 9 4.66 7.88 7.49 4.79 7.15 3.88 1.26 4.83 Rec. 10 4.73 7.85 7.52 4.83 7.17 3.95 1.29 4.88

The amino acid balance parameters of the total protein of the product

Table 3 (examples with beef) Name of indicator Rec. 1 Rec. 2 Rec. 3 Rec. 7 Rec. 8 Utility ratio (U), units 0.892 0.893 0.891 0.801 0.812 Comparable redundancy (σ), g / 100 g of reference protein 4.47 4.43 4.44 6.56 6.21

Table 4 (examples with venison) Name of indicator Rec. 4 Rec. 5 Rec. 6 Rec. 9 Rec. 10 Utility ratio (U), units 0.870 0.869 0.871 0.756 0.743 Comparable redundancy (σ), g / 100 g of reference protein 5.48 5.43 5.41 7.01 7.23

The fatty acid composition of the composition and the standard

Table 5 (examples with beef) The name of the composition Fatty acid Σ NLC Σ MUFA Σ PUFA Content, g / 100 g of lipids Standard - mature breast milk 41.78 43.03 12,42 Rec. 1 38.16 42.69 15.18 Rec. 2 40.22 41.01 15.93 Rec. 3 38.23 44.76 14.38 Rec. 7 41.90 41.76 17.00 Rec. 8 40.55 44.67 16.33 Table 6 (examples with venison) The name of the composition Fatty acid Σ NLC Σ MUFA Σ PUFA Content, g / 100 g of lipids Standard - mature breast milk 41.78 43.03 12,42 Rec. 4 31.65 33.43 29.60 Rec. 5 33.87 33.02 29.54 Rec. 6 32.01 34.98 30.04 Rec. 9 31.26 31.78 27.66 Rec. 10 35.60 34.65 39.54

Parameters of fatty acid balance of product lipids

Table 7 (examples with beef) Name of indicator Rec. 1 Rec. 2 Rec. 3 Rec. 7 Rec. 8 Coefficient of fatty acid balance (R _L1 ... ₃ ), units 0,905 0.902 0,903 0.867 0.858 The coefficient of fatty acid balance (R _L1 ... ₆ ), units 0.590 0.578 0.585 0.376 0.329 Table 8 (examples with venison) Name of indicator Rec. 4 Rec. 5 Rec. 6 Rec. 7 Rec. 8 The coefficient of fatty acid balance (R _L1 ... ₃ ), dol.vd 0.627 0.625 0.628 0.575 0.586 The coefficient of fatty acid balance (R _L1 ... ₆ ), units 0.444 0.443 0.444 0.336 0.350 Note. R _L1 ... ₃ is the coefficient of fatty acid balance in Σ SFA, Σ MUFA and Σ PUFA.
R _L1 ... ₆ is the coefficient of fatty acid balance in Σ SFA, Σ MUFA, Σ 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, squash, or zucchini, or pumpkin, carrots, 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 2.75-3.25 Soybean oil 1.85-2.15 Egg Powder 1.85-2.15 Rice groats 4.80-5.2 Zucchini or zucchini or pumpkin 14.0-16.0 Carrots 1.75-2.15 Lactulose 0.9-1.10 Table salt 0.5 Water Else