RU2269911C1 - Chopped semi-finished meat product for dietary feeding and method for producing the same - Google Patents

Abstract

FIELD: meat industry, in particular, preparing of dietary chopped semi-finished meat products.

SUBSTANCE: chopped semi-finished meat product contains beef meet for cutlets, bread of wheat flour, soluble food fibers of gum Arabic gums, hydrated soya texturizer, newly harvested bulb onion, black pepper, salt and water, said components being used in predetermined ratio. Method involves grinding raw meat material; adding soluble food fibers of gum Arabic gums and water; mixing for providing homogeneous consistency; introducing into farce predetermined amounts of hydrated soya texturizer, bread of wheat flour, salt, newly harvested bulb onion, black pepper; mixing farce and holding for 15-20 min; forming.

EFFECT: improved prophylactic properties before and after thermal processing, increased water-binding capacity of semi-finished meat product, increased yield of ready product and reduced weight loss upon thermal processing.

3 cl, 8 tbl, 3 ex

Description

The invention relates to the meat industry, in particular the production of chilled and quick-frozen minced meat semi-finished products of dietary orientation.

Known homogenized meat product for baby food, including fatty pork, veal beef, poultry, liver, heart, protein stabilizer, soy isolate, onion, water (patent RU 2160546, publ. 20.12.2000). The disadvantage of this product is that it is intended for baby food, has a paste texture, contains pork fat and is aimed at enriching meat products with easily digestible forms of iron and calcium. The content of pork fatty in the product is unacceptable in preventive and dietary nutrition.

A known method of manufacturing dietary food products, including mixing corn grits, soluble dietary fiber gum arabic, meat raw materials in the form of heat-treated beef or dry meat broth, their extrusion heat treatment, while raw meat is introduced in an amount of 5-15 wt.%, Soluble dietary fiber in an amount of 10-20%, the rest of corn grits (patent RU 2222240, publ. September 27, 2003). This method is only suitable for food products obtained by thermoplastic extrusion, which allows you to enter large quantities of soluble dietary fiber without compromising organoleptic properties. In addition, the product obtained by this method is starchy, and the meat component is contained as an additive.

It is known the use of gum arabic in the method of production of products that simulate meat products and having a layered structure by the formation of layers of jelly (ed. Certificate. 30.10.15, publ. 15.06.1974). The disadvantage of this invention is that gum arabic is used in products that mimic meat products and do not contain raw meat. The product obtained by this method has a low nutritional value.

A known method for the production of minced meat semi-finished products, in which soy isolate in the amount of 10-16% by weight of minced meat is used as miner at the mixing stage, and raw meat with a high content of fat and connective tissue or offal is used as meat raw material (RU patent 2039466, publ. 07.20.1995). The disadvantage of this invention is the time-consuming process of preparing the builder, as well as the use in it of a meat component with a high fat content, which is unacceptable in preventive and dietary nutrition.

A known method for the production of dry minced meat, in which to increase the quality of the minced meat by increasing the content of extractives in it, soybean texturate is introduced (ed. Certificate. SU 1138969, publ. 07.07.1989). The product obtained by this method does not have preventive and dietary properties.

The closest analogue of the proposed proposal is minced meat semi-finished product and the method of its production, RU 2228118, 05/10/2004. Chopped meat semi-finished product contains cutlet beef, dietary fiber obtained by calcium coagulation of sodium alginate, table salt, water. A method for the production of semi-finished meat products includes grinding raw meat, preparing minced meat with the introduction of a filler, which is used as dietary fiber obtained by calcium coagulation of sodium alginate, mixing, keeping the mixture for 20-30 minutes and molding. The disadvantage of this invention is that the dietary fiber used, obtained by the method of calcium coagulation of sodium alginate and simulating meat fibers, is insoluble dietary fiber and performs the function of ballast substances - excretion of harmful carcinogenic substances and metals from the body and is almost completely eliminated from the body. An increased content of insoluble dietary fiber during prolonged use can lead to the removal of macro- and microelements useful to it from the body and cause diarrhea.

The objective of the invention is to expand the range of chilled and frozen minced meat semi-finished products with dietary and prophylactic effects and aimed at normalizing the activity of the gastrointestinal tract without compromising organoleptic and rheological properties of the product.

This object is achieved in that the minced meat semi-finished product contains cutlet beef, wheat flour bread, soluble dietary fiber gum arabic, hydrated soybean texturate, fresh onion, black pepper, salt, water, in the following ratio, wt.%:

Cutlet beef 50-55 Wheat flour bread 8-14 Gum Arabic Soluble Dietary Fiber 5-15 Hydrated Soya Texturate 1-4 Fresh onions one Salt 1,2 Black pepper 0.06 Water rest

A method for the production of minced meat semi-finished product includes grinding meat raw materials, adding soluble gum arabic dietary fibers in an amount of 5-15 wt.% And water, mixing until a uniform consistency is formed, then hydrated soybean texturate in an amount of 1-4 wt.% Is introduced into the minced meat, bread from wheat flour, salt, fresh onions, black pepper, minced meat is stirred for 15-20 minutes, then formed.

The technical result of the invention is to improve the rheological properties of minced meat before and after heat treatment, increase the water-binding ability and yield of the product, reduce weight loss during heat treatment.

The technical result is achieved by the claimed combination of components and their experimentally obtained quantitative ratio, as well as by the sequence of methods for producing minced meat semi-finished products.

The soluble dietary fiber (rpv) of gum arabic used in meat minced prefabricated does not have a taste or smell that can change the taste of minced meat prefabricated. The rpv of gum arabic is not digested in the upper part of the digestive tract, but soluble fibers are decomposed by the microflora of the colon, which requires enzymes to break their polymer structure. Bacteria living under anaerobic conditions in the colon can then assimilate and ferment the products resulting from the decomposition of fibers. The introduction of RPV gum arabic stimulates the development of beneficial intestinal bacteria, such as lactobacilli and bifidobacteria. The result of fermentation of dietary fibers of the colon flora is an increase in the biomass of bacteria and the formation of various metabolic products, such as short chain fatty acids. Due to its polymeric nature, rpv of gum arabic does not have a laxative effect. In this regard, great importance is attached to the creation of food products based on RP gum arabic, with dietary and prophylactic properties. Currently, the country's population does not consume enough PV, including rpV, in the diet, which affects lipid metabolism and leads to impaired gastrointestinal function. The introduction of gum arabic in the RPV meat product makes it possible to obtain a low-calorie diet meat product. The introduction of only RPV gum arabic does not allow to obtain a product with rheological properties corresponding to this type of product. The product is obtained with low visco-mechanical characteristics and low water-binding ability. The introduction of RPV gum arabic less than 5 wt.% Leads to a decrease in the dietary properties of the product, and the introduction of more than 15 wt.% Leads to a deterioration in the structure of the product. As a result of experimental studies, it was found that the introduction of 10 wt.% RpV of gum arabic is optimal. The introduction of only hydrated soy texture in the meat product does not allow to obtain a dietary product. With the introduction of hydrated soybean texture in an amount of less than 1 wt.%, A product having a loose structure is obtained, and with the introduction of more than 4 wt.%, A product of too dense a structure is obtained. Optimal is the introduction of 2 wt.% Hydrated soybean texture into the minced meat recipe.

When gum arabic is introduced into ground beef RPV as a result of increased mobility of structural elements under the influence of moisture, it is possible to dissolve them in the liquid phase of minced meat and the formation of protein-polysaccharide complexes, which allows to increase the water-binding ability of minced meat, to obtain a more juicy product with a high yield. The method is illustrated by the following examples.

Example 1

Cutting, deboning, trimming of meat is carried out in accordance with current technological instructions.

Prepared beef, gum arabic, soybean texturate, wheat flour bread and spices are weighed according to the recipe.

Water and gum arabic are added to the ground beef on a top with a grid diameter of 3 mm and mixed until a homogeneous consistency is obtained. Then add hydrated soybean texturate, bread, salt, black pepper and mix again. After stirring, the mince is kept for 15-20 minutes, and then molded with a mass of 100 ± 5 g.

Packing of ready meals is done on automatic machines or manually. It is frozen at a temperature of -35 ° C if long-term storage is necessary. Quick-frozen semi-finished products after thawing are heat treated.

The recipe chopped semi-finished products, wt.%:

Beef cutlet meat 2 grades fifty rpv gum arabic 10 Wheat flour bread 8 Soya Texturate 2 Salt 1,2 Onion 1,0 Black pepper 0.06 Water rest

Example 2

The product in example 2 was obtained in a manner analogous to example 1.

The recipe chopped semi-finished products, wt.%:

Beef cutlet meat 2 grades fifty rpv gum arabic 10 Bread 8 Hydrated Soya Texturate four Salt 1,2 Onion 1,0 Black pepper 0.06 Water rest

Example 3

The product in example 3 was obtained in a manner analogous to example 1.

The recipe chopped semi-finished products, wt.%:

Beef cutlet meat 2 grades fifty rpv gum arabic 10 Bread eleven Hydrated Soya Texturate - Salt 1,2 Onion 1,0 Black pepper 0.06 Water rest

The investigated recipe data are shown in table 1.

Table 1 Way The forcemeat recipe, wt.% Beef Fat Gum arabic Soya Texturate Bread Water The control fifty 8 - - fourteen rest Example 1 fifty - 10 2 8 rest Example 2 fifty - 10 four 8 rest Example 3 fifty - 10 - eleven rest

Table 2 summarizes the changes in pH, total moisture, and water binding capacity (BBC).

table 2
Change in pH, total moisture and BCC Way pH The total moisture content,% The ratio of BCC to total moisture,% The control 6.7 61.70 67.50 Example 1 6.54 65.09 72.54 Example 2 6.49 72.07 70.00 Example 3 6.41 65.39 63.03

The data in table 2 indicate that relative to the control there is a decrease in pH and an increase in water-binding ability in examples containing gum arabic and hydrated soybean texturate.

The results of structural and mechanical properties are presented in table 3.

Table 3
Changes in structural and mechanical indicators Recipe p / f Before heat treatment After heat treatment Ultimate shear stress × 10 '' ³ , Pa Ultimate shear stress × 10 ' ⁴ , Pa Cutting work × 10 ' ² , J / m ² The control 2,30 8.83 4.41 Example 1 1.83 7.18 4.06 Example 2 0.91 8.28 5.49 Example 3 0.58 10.33 6.47

The data presented in table 3 indicate that the ultimate shear stress (PNS) in all cases decreases compared with the control, i.e. stickiness increases and the visco-mechanical properties of minced meat are improved before heat treatment.

In the study of shear stress and cutting work after heat treatment, examples 2 and 3, it was found that the introduction of RPV increases the mechanical strength, i.e. shear stress and cutting work are increased compared to control. Only in example 1, there is a decrease in mechanical strength, shear forces and cutting work relative to the control. Studies of mass loss during heat treatment are shown in table 4.

Table 4
Studies of heat loss during heat treatment Semi-finished recipes Weight loss during heat treatment, g / 100 g p / f Mass loss during heat treatment relative to control,% The control 15.74 ± 0.78 100, 00 Example 1 12.15 ± 0.62 77.19 Example 2 13.97 ± 0.83 86.84 Example 3 15.24 ± 0.76 96.82

As can be seen from table 5, the highest protein content is noted in example 2, since the formulation of this product contains the largest amount of soybean texture introduced (4%). The fat content in all experimental samples in relation to the control has actually decreased three times.

The fat content in the test samples is on the same level. The decrease in fat content in the experimental samples can be explained by replacing the raw fat in the formulation of the control sample with RPV.

Table 5
The content of protein, fat, salt and ash in chopped semi-finished products Semi-finished recipes Protein,% Fat% Salt% Ash% The control 13.45 ± 0.32 12.8 ± 0.54 1.18 ± 0.17 2.17 ± 0.24 Example 1 13.51 ± 0.29 4.25 ± 0.44 1.17 ± 0.11 2.51 ± 0.36 Example 2 13.59 ± 0.41 4.26 + 0.48 1.19 ± 0.19 2.40 ± 0.34 Example 3 13.39 ± 0.44 4.23 ± 0.47 1.15 ± 0.12 2.49 ± 0.40

Table 6 presents the amino acid composition of the finished products of chopped semi-finished products. The total amount of essential amino acids (NAC) in the test samples exceeds the content of NAC in the control sample. In example 1 by 1.35, in example 2 by 2.05 and in example 3 by 0.23, this is explained by the enrichment of the formulations of examples 1 and 2 with a hydrated soybean texture and in example 3 an increase in the amount of bread due to raw fat. The limiting amino acid methionine + cystine scor,% - 91 is observed only in the control, but not in the experimental samples. By the sum of replaceable amino acids (ZAK), the greatest value is observed in Example 2 and in Example 1. The sum of ZAK of each experimental sample exceeds the values of the control sample.

By the amount of NAC, the largest amount is contained in Example 2 - 41.00 g / 100 g of protein, in Example 1, the content of NAC is reduced slightly by 0.7 g / 100 g of protein. This is due to the introduction of more texture in the formulation of example 2. The total amount of NAC in example 3 is reduced in relation to example 1 and example 2, respectively, by 1.09 and 1.79 g / 100 g of protein. This is because the formulation of Example 3 does not contain hydrated soybean texture.

The best data on the content of NAC and ZAC are observed in example 1 and in example 2. The values of the data of example 2 slightly exceed the values of the data of example 1.

Studies of the effect of in vitro protein digestibility are presented in Table 7. As can be seen from the table, in vitro protein digestibility is improved in all test samples relative to the control. Between each other, the test samples contain the same amount of RPV and the digestibility values do not actually differ. The conducted studies suggest a positive effect of RPV on the digestibility of proteins in vitro.

Table 6 Amino acids Control content g / 100 g protein Speed% Example 1 content g / 100 g protein Speed% Example 2, the content of g / 100 g protein Skor 5 Example 3, the content of g / 100 g protein Speed% Indispensable a / c (NAC)
Isoleucine
4,51
112
4,54
113
4,57
114
4.22
105 Leucine 7.71 110 7.48 106 7.59 108 7.33 104 Lysine 8.33 151 8.21 149 8.43 153 8.07 146 Methionine + cystine 3.19 91 3.75 107 3.81 108 3.67 104 Phenylalanine + tyrazine 6.05 one hundred 6.78 113 6.84 114 6.53 108 Threonine 4.00 one hundred 4.13 103 4.24 106 4.02 one hundred Valine 5.16 103 5.41 108 5.52 110 5.37 107 Amount NAC 38.95 40.30 41.00 39.21 Limiting amino acid, rate,% . Met + cis-91 no no . no Replaceable a / c (ZAK) Aspartic

9.40

9.97

10.01

9.88 Serine 4.12 4,56 4.63 4.37 Glutamine 20.46 18.68 18.86 18.43 Proline 5.11 4.88 4.95 4.78 Glycine 20.46 18.68 18.71 18.57 Alanine 6.32 6.26 6.32 6.18 Histidine 3.08 2.7 2.75 2.62 Arginine 4,56 3.82 3.87 3.79 Amount ZAK 64.39 69.61 70.10 68.62

Table 7
Digestibility of in vitro chopped processed foods Sample Name Digestibility, mg tyrosine / g protein Pepsin Trypsin Total The control 8.26 ± 0.17 8.83 ± 0.13 17.06 ± 0.11 Example 1 6.41 ± 0.10 11.61 ± 0.12 18.02 ± 0.09 Example 2 6.39 ± 0.09 11.59 ± 0.10 17.98 ± 0.10 Example 3 6.36 ± 0.12 11.57 ± 0.09 17.93 ± 0.14

Organoleptic evaluation of chopped semi-finished products (finished product) is presented in table 8. As can be seen from table 8, the prototypes of examples 1.2 received the highest ratings in relation to the prototypes 3 and control. The average score of example 1 - 4.8 exceeded the values of prototypes of examples 2 and 3, respectively, by 0.2 and 0.3 and the control sample by 0.17. The prototype of example 1 had the best appearance, consistency and juiciness. The color and aroma of the test samples did not differ and were only slightly inferior to the control sample by 0.1, the best indicators were Example 1 and Example 2, but in terms of juiciness, texture and taste, preference was clearly given to Example 1.

Table 8
Determination of organoleptic characteristics of chopped semi-finished products Way Quality Score on a 5-point scale External pitchfork Consistency Juiciness Scent Taste Color Grade point average The control 4.8 4,5 4.4 4.8 4,5 4.8 4.6 Example 1 4.9 4.8 4.8 4.7 4.9 4.7 4.8 Example 2 4.6 4.6 4.4 4.7 4.6 4.7 4.6 Example 3 4.3 4.4 4.3 4.7 4.6 4.7 4,5

The best organoleptic indicators of example 1 can be associated with the obtained data on pH and BCC of table 1, structural and mechanical indicators of table 2, data on weight loss after heat treatment of table 3. The data of example 1 in the above indicators exceed the values of the control and prototypes of examples 2 and 3.

The developed method for producing chopped semi-finished products using RPV (gum arabic) allows to obtain a meat product with a prophylactic orientation, with improved rheological properties before and after heat treatment, increased water-binding ability, and also to increase product yield, reduce weight loss during heat treatment.

Claims (2)

1. Minced meat semi-finished product, including cutlet beef, dietary fiber, onion, salt, water, characterized in that it contains soluble dietary fiber of gum arabic as dietary fiber, additionally contains hydrated soybean texturate, wheat flour bread and black pepper in the following the ratio of components, wt.%: Cutlet beef 50-55 Wheat flour bread 8-14 Gum Arabic Soluble Dietary Fiber 5-15 Soya Texturate 1-4 Fresh onions one Salt 1,2 Black pepper 0.06 Water Rest 2. Method for the production of minced meat semi-finished product, including grinding meat raw materials, preparation of minced meat with the introduction of dietary fiber, mixing and molding, characterized in that the dietary fiber used is soluble dietary fiber gum arabic in an amount of 5-15 wt.%, And the introduction of components and mixing is carried out in two stages, first, soluble dietary gum arabic fibers and water are added to the chopped beef, mixed until a uniform consistency is formed, then soya texturate is added if in the amount of 1-4 wt.%, bread from wheat flour, salt, fresh onions, black pepper, the mixture is kept for 15-20 minutes, then formed.