RU2275130C1 - Meat-based composition for producing of foods for early age babies - Google Patents

Abstract

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

SUBSTANCE: composition contains rabbit meat blanched at temperature of from 80 C to 100 C for 5-20 min with rabbit meat and water ratio ranging between 1:1.2 and 1:2.0, butter, sweet water, dry fat-free milk, rice flour, or buckwheat flour, or oats flakes, condiment-and-aromatic emulsion, containing ethereal dillweed oil, ethereal caraway oil, lecithins, xanthane gum, and pectin. Composition further contains blanched chicken meat, or blanched trimmed heart, or blanched trimmed hog tongue, or non-fat curd. Components are mixed to homogeneous mass, heated to temperature of 80-85 C, and further directed for packaging and sterilization. Composition allows products to be fit for feeding of babies older than 6 months and having balanced composition with regard to vitamins, microelement content and capable of being kept for prolonged time at room temperature.

EFFECT: improved quality and prolonged shelf life of baby foods produced from meat-based composition.

2 cl, 1 tbl

Description

The invention relates to the field of food industry, namely, products for baby food.

In the diet of children, meat and meat products are important because they contain animal proteins, which in the most favorable ratio have the entire set of amino acids that are vital for humans. When selecting recipes for baby food, age-related characteristics of the metabolic processes of baby food should be taken into account. The properties of meat to a certain extent depend on the ratio of various tissues, their chemical composition and structure. Most often, in the production of canned meat for children, pork, beef, horse meat and chicken meat are used as meat raw materials. Rabbit meat is a type of dietary meat that does not cause allergies.

In order to increase the biological value of canned baby food meat and to adapt their composition to the physiological characteristics of digestion and metabolism of young children, it is advisable to combine raw meat with other protein-containing products. As protein additives of animal and vegetable origin - skim milk, buttermilk, whey or specially designed milk fortifiers, hydrolyzed vegetable protein, yeast, soy and egg proteins.

The rational nutrition of the child is the basis for its proper growth and development. High-grade food helps to maintain health, proper mental and physical development, increases resistance to various diseases, helps the body adapt to changing environmental conditions.

A well-known meat product for baby food, containing tinned beef, meat mass after mechanical bone-dressing, starch, a bioactive complex of CO ₂ extracts of pomegranate and grape marc extracts, pork fat, salt and water (see SU 1264898, A 23 L 1/31, 10.23.1986).

The disadvantage of the product is that it is not intended for the nutrition of young children.

Known preserves for gerodietetic nutrition, containing rabbit meat, vegetables, flour, salt and broth (see RU 2161420 C1, A 23 L 1/29, 1/314, 01/20/2001).

The disadvantage of this product is its use for the nutrition of the elderly, and not for young children.

The closest analogue is canned meat for baby food, containing beef, meat of mechanical additional treatment, buckwheat, albumin, caroline, bacon, pectin, ascorbic acid, spice extracts, salt and water (see RU 2138972 C1, A 23 L 1/31 , 1/314, 10/10/1999).

The disadvantage of the closest analogue is the imbalance in amino acids, as well as low stability during storage at room temperature.

The objective of the invention is to expand the range of meat products for nutrition of young children.

The problem is solved in that the meat-based composition for the production of food for young children, containing meat, fat component, salt, spices and water, according to the invention as the meat contains rabbit meat, blanched at a temperature of from 80 ° C to 100 ° C for 5-20 minutes with a ratio of rabbit meat and water from 1: 1.2 to 1: 2.0, contains cow oil as the fat component, and as a flavoring emulsion, it contains emulsion essential oil, dill essential oil , lecithin, gum x anthane, pectin and drinking water, and additionally contains skimmed milk powder, rice flour or buckwheat flour or oatmeal, in the following ratio, wt.%:

Rabbit meat 25.0-45.0 Cow butter 2.0 Skimmed milk powder 1,5-3,5 Rice flour or buckwheat flour or oatmeal 5,0 Common salt 0.3 Flavoring emulsion 0.011 Water Rest

Meat products additionally contain blanched chicken meat, or a blanched veined heart, or a blanched tongue of pork veined, or low-fat cottage cheese.

The technical result of the invention is to obtain a nutrient adapted composition, balanced in amino acid composition, as well as to increase the stability of meat products during storage at room temperature.

This technical result is achieved due to the qualitative and quantitative selection of components.

Preliminary heat treatment of rabbit meat at a temperature of 80 to 100 ° C for 5-20 minutes with a ratio of rabbit meat and water from 1: 1.2 to 1: 2.0 leads to the removal of extractive substances for the purpose of the so-called chemical sparing of the child’s body , especially for the nutrition of the smallest (6-7 months). In addition, blanching leads to the prevention of adhesion of particles after sterilization, as well as to a change in the functional state of protein groups, their ability to interact with other ingredients increases, which ensures the formation of a coupled heat-resistant composition at the preparation stage.

The use of buckwheat or rice flour or oatmeal in the declared amounts not only simplifies the manufacturing process of the product, but also allows to achieve a high degree of dispersion of the tissue (cell walls) and to obtain a colloidal system consisting of finely dispersed particles of the cell walls evenly distributed in the buckwheat polysaccharide solution or rice flour or oatmeal. Intensive mixing provides a more complete interaction of polysaccharides with other components, which contributes to the stability of the emulsion, since the finely dispersed cell walls of buckwheat or rice flour or oat flakes form a strong three-dimensional structure, which enhances the emulsifying and stabilizing effect. Canned meat can be made subject to the replacement of rice flour with an equal amount of buckwheat flour or oatmeal. At the same time, an equivalent replacement is provided for the content of protein, fat, carbohydrates, since the chemical composition of these products is identical in the main components.

An emulsion of the following composition can be used as a flavoring emulsion: dill essential oil, caraway essential oil, lecithin, xanthan gum, pectin and drinking water (see Alekhina L.V., Mansvetova E.V. “Development of flavoring emulsions for meat and meat and vegetable plants baby food products. "Vestnik Aromaros-M, M., No. 4, 2001, pp. 8-15).

The use of all components in the composition in the stated ratios allows to obtain a composition that is the basis for the production of products adapted to the metabolism of young children.

Deviation from the ratios indicated in the claimed composition, in the direction of both increase and decrease, will lead to a decrease in the balance of the general chemical and amino acid compositions.

A method of preparing a meat-based composition for the production of food for young children is as follows.

Rabbit meat is inspected, lodged and sent for processing. Then the rabbit meat is blanched with water at a temperature of from 80 to 85 ° C for 5-10 minutes at a ratio of rabbit meat and water from 1: 1.2 to 1: 2.0.

The tongues are peeled in a centrifuge at a water temperature of 75-85 ° C for 3-4 minutes, after which the tongues are washed and cooled.

The heart is cut in half, blood clots, coarse connective tissue, fatty deposits (raw fat) are removed and washed in cold running water.

Prepared rabbit meat, tongue and heart are crushed on a spinning top with a grid diameter of 2-3 mm.

Powdered milk is hydrated immediately before use in a cutter or mixer with a ratio of milk powder: water - 1: 3.25.

Cow butter is melted and heated at a temperature not exceeding 55 ° C, then poured through a filter and served in a dispenser, and then in a container for preparing the emulsion.

The emulsion of spices is dissolved in water in a ratio of 1:20, which is taken into account when making minced meat and added directly to the recipe mixer.

Rice flour or buckwheat flour or oatmeal is sifted through sieves with magnetic traps and remove impurities.

Cottage cheese is sent directly to the prescription mixer.

Heat-treated meat raw materials are fed to a meat mixer, where components are added in accordance with the recipe and mixed thoroughly until a homogeneous mass is obtained. The total duration of mixing 5-10 minutes After that, the mass is heated to a temperature of 80.0-85.0 ° C.

For the production of canned food, the meat product is packaged in containers.

The duration of the process of production of canned food from the moment of heat treatment of raw materials to packaging should not exceed 60 minutes The duration from the filling process to the start of the sterilization process is not more than 30 minutes.

The invention is illustrated by the following examples, which, however, do not cover, and even more so do not limit the entire scope of the claims of this invention. The meat product is produced according to the formulations indicated in table 1.

Table 1 No. p / p Component Rabbit meat puree Rabbit meat puree with tongue Rabbit meat puree with heart Rabbit meat puree with cottage cheese Rabbit meat puree with chickens Rabbit meat puree with milk one Rabbit meat 45.0 35.0 32,0 40,0 25.0 40,0 2 Chicken Meat - - - - 20,0 - 3 Veined heart - - 15.0 - - - four Veal pork tongue - 10.0 - - - - 5 Low-fat cottage cheese - - - 5,0 - - 6 Skimmed milk powder 1,5 1,5 1,5 1,5 1,5 3,5 7 Cow butter 2.0 2.0 2.0 2.0 2.0 2.0 8 Rice flour 5,0 5,0 5,0 5,0 5.0 - 9 Cereals - - - - - 5,0 10 Common salt 0.3 0.3 0.3 0.3 0.3 0.3 eleven Flavoring emulsion 0.011 0.011 0.011 0.011 0.011 0.011 12 Drinking water up to 100 up to 100 up to 100 up to 100 up to 100 up to 100

The resulting product is suitable for children over 6 months of age and is balanced in amino acid composition, as well as stable when stored at room temperature.

Claims (2)

1. Meat-based composition for the production of food for young children, containing meat, fat component, salt, spices and water, characterized in that the meat contains rabbit meat, blanched at a temperature of from 80 to 100 ° C for 5 -20 min with a ratio of rabbit meat and water from 1: 1.2 to 1: 2.0, contains cow butter as the fat component, and a flavoring emulsion containing dill essential oil, caraway essential oil, lecithin, gum as spices xanthan, pectin and drinking water, and tively comprises skimmed milk, rice flour or buckwheat flour or oat flakes, with the following component ratio, wt.%: Rabbit meat 25.0-45.0 Cow butter 2.0 Skimmed milk powder 1,5-3,5 Rice flour, or buckwheat flour, or oatmeal 5,0 Common salt 0.3 Flavoring emulsion 0.011 Water Rest 2. The meat-based composition for the production of food for young children according to claim 1, characterized in that it further comprises blanched chicken meat or a blanched heart veined or blanched tongue pork veined or low-fat cottage cheese.