RU2257821C2 - Method for producing composition for geriatric-dietetic nutrition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology for manufacturing geriatric-dietetic foodstuffs. Method for manufacturing the composition for geriatric-dietetic nutrition involves preparing and mixing fish stuffing, cabbage, tomato, kidney beans flour, onion, carrot, sorghum groats, milled pike pyloric adventitious, sodium chloride CO₂-extracts of dill, celery, rape oil and the preparation obtained by successive extraction of micromycetes Mortierella nantahalensis biomass with a nonpolar extractant in supercritical state, water, alkali, water, acid, water, alkali and water. All components are used in dried form and taken in the definite ratio by mass. After mixing the product is packaged. Invention provides preparing geriatric-dietetic composition as concentrate of the first dinner dish with enhanced assimilability of nutrient substances and high content of polyunsaturated fatty acids and vitamins.

EFFECT: improved preparing method, valuable nutrient properties of composition.

Description

The invention relates to a technology for the production of gerodietic products.

A known method of producing a composition for gerodietetic nutrition, involving the preparation and mixing of poultry meat, rabbit meat, cabbage, tomatoes, cherry plum, onions, carrots, rice, herbs, CO ₂ -extract biomass micromycete Mortierella elongata and sodium chloride, cuttering the recipe, its packaging , rolling and sterilization (RU 2171063 C2, 07.27.2001).

This method allows to obtain the target product in the form of a second course on a meat basis.

The technical result of the invention is to obtain a gerodietic product of a new type, possessing choked digestibility.

This result is achieved by the fact that in the method for the production of a composition for gerodietetic nutrition, comprising preparing and mixing cabbage, tomatoes, onions, carrots and table salt and packaging, according to the invention, when mixed, additionally add minced fish, bean flour, sorghum groats, CO ₂ -extracts of dill and celery, rapeseed oil, crushed pyloric pyloric appendages and a biomass preparation of micromycete Mortierella nantahalensis, obtained by sequential extraction with a non-polar extractant in supercritical standing, water, alkali, water, acid, water, alkali and water and then combining the first extract with the solid residue, the components used in dried form in the following ratio by weight:

minced fish thirty cabbage thirteen tomatoes eighteen bean flour 5.5 bow 4,5 carrot 6.5 sorghum groats 10 table salt 1.7 CO ₂ dill extract 0.06 Celery CO ₂ Extract 0.04 rapeseed oil 1 crushed pyloric appendages of pike 10 micromycete biomass preparation Mortierella nantahalensis 0.1.

The method is implemented as follows.

The components of the prepared mixture are prepared according to generally accepted technology. The dry biomass of the micromycete Mortierella nantahalensis is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is separated, which is used later in the preparation. Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water. The solid residue obtained after completion of all the extraction steps listed above is dried and combined with the first extract. Dry minced fish from traditional types of fish - crucian carp, pylengas, silver carp, dried shredded pyloric appendages of pike, dried vegetable components and table salt are sieved and passed through a magnetic trap. The CO ₂ extracts of dill and celery and rapeseed oil are filtered. Then a prescription mixture is prepared and packaged, for example, in a package of combined material.

The target product before use restore boiling water. After recovery, the product is the first lunch dish with organoleptic properties close to the ear.

The chemical composition of the resulting product is close to that recommended for gerodietetic food products.

Compared with the closest analogue, the resulting product has a high content of polyunsaturated fatty acids and vitamins, contains nutrients in a more accessible form. The increase in digestibility is confirmed experimentally. When culturing the test microorganism Tetrachimena stilonichia for 36 hours at a temperature of 28 ° C, the accumulation of biomass on the product obtained by the proposed method, compared with the closest analogue was 9% more.

Thus, the proposed method allows to obtain a gerodietic product in the form of a concentrate of the first lunch dish.

Claims (1)

Process for producing a composition for gerodieticheskogo food comprising preparing and mixing cabbage, tomatoes, onions, carrots, salt and the packing, characterized in that the additionally introduced during mixing fish mince, bean flour, barley sorghum, CO ₂ extracts dill and celery rapeseed oil, crushed pyloric appendages of pike and a preparation from biomass of micromycete Mortierella nantahalensis obtained by sequential extraction with a non-polar extractant in a supercritical state, water, alkali, water, acids minutes, water, alkali and water and then combining the first extract with the solid residue, the components used in dried form in the following ratio by weight: Minced fish thirty Cabbage thirteen Tomatoes eighteen Bean Flour 5.5 Bow 4,5 Carrot 6.5 Sorghum groats 10 Common salt 1.7 CO ₂ dill extract 0.06 Celery CO ₂ Extract 0.04 Rapeseed oil 1 Ground Pyloric Pike Appendages 10 Micromycete biomass preparation Mortierella nantahalensis 0.1