RU2279232C1 - Composition based on meat for production of food products for early age children - Google Patents

Abstract

FIELD: food industry, namely, production of meat products for early age children.

SUBSTANCE: composition contains horseflesh and non-fatty pork, previously blanched at temperature ranging from 80°C to 100°C during 15-25 min with ratio of meat material to water 1:1, vegetable oil, rice flour, salt, water, taste-aromatic emulsion. The latter includes ether oil of fennel, ether oil of caraway, lecithin, special gum, pectin. Composition additionally contains half-fatty pork with fat content 40-50%.

EFFECT: possible manufacture of product, fitting for feeding children older than 6 months and having balanced amino acid, vitamin compositions, microelements, with possible storage during long time at room temperature.

2 cl, 3 ex

Description

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

The basis for the development of meat product formulations for baby food is the requirement for adequate nutrition, i.e. when selecting recipes for baby food, age-related characteristics of the metabolic processes of the child's body should be taken into account. When creating baby food recipes, the following is taken into account:

Firstly, providing the physiological needs of the child's body in nutrients and energy.

Secondly, the biological and physiological laws that determine the absorption of food in the body of children are taken into account, while an important condition for the absorption of food is compliance with the enzymes of the body and the chemical composition of the food. This rule should be observed at all stages of food assimilation: in the gastrointestinal tract during digestion and absorption, during transportation of absorbed nutrients to tissues and cells, in cells during their nutrition, during the isolation of metabolic products from the body. This is achieved by targeted balancing of nutrients through the selection of raw materials and their technological processing to ensure a balanced ratio of proteins, fats, carbohydrates, vitamins, minerals.

The rational nutrition of the child is the basis of 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.

Known meat product for baby food, containing horse meat, butter, starch, table salt and drinking water (see book Ustinova A.V., Timoshenko N.V., Meat products for baby food, M., 1997, p .126). The disadvantage of this product is the lack of stability during storage at room temperature.

A known composition for the production of canned meat for medical nutrition (see ed. St. SU 1734653, publ. 05.23.1992) containing horse meat with a fat content of 8-12%, soy isolate, starch, hydrolyzed bone preparation, vegetable oil, vitamin A, Vitamin E, sodium chloride, potassium chloride, water. The disadvantages of this composition is that it is not intended for nutrition of young children, as well as low storage stability.

The closest analogue is a meat product for baby food (see patent RU 2165721, publ. 04/27/2001) containing horse meat, low-fat pork, semolina, vegetable oil, egg or melange, spices. The disadvantage of this composition is the lack of stability during storage at room temperature.

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

This object is achieved in that the meat-based composition for feeding young children contains horse meat and lean pork, previously blanched at a temperature of from 80 ° C to 100 ° C for 15-25 minutes at a ratio of meat raw material and water 1: 1, oil vegetable, rice flour, table salt, water, a flavoring emulsion including dill essential oil, caraway essential oil, lecithin, xanthum gum, pectin, in the following ratio, wt.%:

Horse meat blanched 30.0-35.0 Blanched lean pork 25.0-35.0 Vegetable oil 1.0-4.0 Rice flour 5,0 Salt 0.3 Flavoring emulsion 0.0011-0.0015 Water rest

moreover, in the resulting product, the calcium content is 3.3-8.45 mg / 100 g of product, magnesium 11.0-15.47 mg / 100 g of product, phosphorus 88.5-151.0 mg / 100 g of product, iron 0 , 87-2.1 mg / 100 g of the product, as well as vitamins C up to 15 mg / 100 g of the product, B1 - 0.03-0.3 mg / 100 g of the product, B2 - 0.04-0.2 mg / 100 g of product, PP - 1.4-2.1 mg / 100 g of product.

The composition may further comprise bold pork with a fat content of 40-50%.

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 products from these components when stored at room temperature. This technical result is achieved due to the qualitative and quantitative selection of components, as well as due to the preliminary preparation of meat raw materials.

The meat of horse meat is close in content of essential amino acids to beef. But Konin proteins contain more of such essential amino acids as tryptophan, isoleucine, lysine. Horse meat also contains an increased amount of histidine, an amino acid that is not replaceable for the child's body. Horse meat lipids contain a significant amount of polyunsaturated fatty acids with adjacent double bonds, which leads to high nutritional value of horse fat. In addition, because of the immunity of horses to invasive and some infectious diseases, horse meat is characterized by increased environmental friendliness, which is very important for feeding young children.

Preliminary heat treatment of meat raw materials at a temperature of 80 ° -100 ° C for 15-25 minutes at a ratio of meat raw materials and water of 1: 1 leads to the release of meat from extractives, which ensures chemical sparing of the child's body, and this is especially important for nutrition young children. In addition, blanching leads 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 and prevents the particles from sticking together after sterilization of canned food. Qualitative and quantitative selection of components allows you to maximize preserve the nutritional value of the components, improve the ratio of individual substances of protein and fat, calcium, phosphorus, magnesium, iron, and vitamins in the finished product, which is of great importance for optimal digestion of a young child who has an imperfect immune and enzyme system in the body.

In addition, the use of rice flour in the declared amounts not only simplifies the technological process of product production, but also allows to achieve a high degree of dispersion of the tissue and to obtain a system consisting of finely dispersed particles of cell walls uniformly distributed in a solution of cereal polysaccharides. Intensive mixing provides a more complete interaction of polysaccharides with other components, which increases the stability of the emulsion, because finely dispersed cell walls of rice flour form a strong three-dimensional structure, which enhances the emulsifying and stabilizing effect. The use of vegetable oil in the claimed mass fractions provides the correct ratio of saturated, mono- and polyunsaturated fatty acids. Vegetable oil is a source of linoleic and linolenic acids, which are irreplaceable for a child’s body. In animal fats, the content of these acids inherent in breast milk is negligible. As vegetable oil, you can use linseed oil, olive oil, corn oil, sunflower oil, soybean oil.

The combined use of horse meat, lean pork and aromatic emulsion can not only increase the stability of the product at room temperature, but also improve the structural and rheological parameters of the product. It is known that with an increase in the shelf life of meat products, there is a gradual deterioration in the qualitative characteristics of fat associated with the accumulation of secondary oxidation products, while it is also known that various essential oils have different antibacterial effects. We experimentally established that the introduction of a flavoring additive, including dill essential oil, caraway essential oil, lecithin, xanthum gum, pectin, has a significant stabilizing effect on the state of lipids. The combined use of horse meat, pork nonfat and flavoring additive based on the essential oils of dill and caraway seeds allows to increase the stabilizing effect on the lipids of the minced system of the product, thereby increasing the stability of the product at room temperature without compromising the organoleptic properties of the product.

A method of preparing a meat product is as follows.

Carve butchering, boning and trimming of horse meat. Meat from the cut, front and back shanks, fatty meat from the chest and flanks, as well as fatty intercostal meat, are sent to prepare other types of products. Meat intended for the preparation of products for young children is lived, separating large accumulations of adipose tissue, leaving no more than 12% of fat. The periosteum, cartilage, tendons, coarse connective films, lymph glands, large blood vessels and blood clots are removed.

Produce cutting, deboning and trimming of pork. The spinal and lateral fat are separated from the half-carcass, large inclusions of adipose tissue are removed with cutting into pork with a fat content of 13-17% and pork with a fat content of 40-50%. The periosteum, tendons, cartilage, coarse connective films, lymph glands, large blood vessels and blood clots are also removed. For the production of baby food, meat is used from the scapular, hip parts, as well as the longest muscle of the back.

Heat treatment of raw meat (blanching) is carried out in a digester with a stirrer. The heating time is 15-25 minutes, the temperature is 80-100 ° C, the ratio of raw materials to water is 1: 1. Raw meat is ground on a top with a diameter of the holes of the lattice 5-7 mm

Vegetable oil is heated in a boiler with electric or steam heating at temperatures above 55 ° C.

A flavoring emulsion comprising dill essential oil, caraway essential oil, lecithin, xanthan gum, pectin (see Aromaros Bulletin, 2001, No. 4, p. 8-13) is fed into the cooking pot 1-2 minutes before packing the canning mass .

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 At the end of the mixing process, the mass enters a colloidal mill or disintegrator, where it is crushed to a particle size of 1.5 mm. Then the crushed mass is deaerated at a vacuum depth of 0.08 MPa, dosed and packaged.

The duration of the canned food production process from the moment of heat treatment should not exceed 60 minutes. The duration from the filling process to the start of sterilization should not exceed 30 minutes. In all the formulations below, horsemeat and pork puree, the calcium content is 3.3-8.45 mg / 100 g of product, magnesium 11.0-15.47 mg / 100 g of product, phosphorus 88.5-151.0 mg / 100 g of the product, iron 0.87-2.1 mg / 100 g of the product, as well as vitamins C up to 15 mg / 100 g of the product, B1 - 0.03-0.3 mg / 100 g of the product, B2 - 0.04 -0.2 mg / 100 g of the product, PP - 1.4-2.1 mg / 100 g of the product.

Example 1. Mashed horse meat and pork

Horse meat and pork puree is prepared by the above method according to the following recipe, wt.%:

Horse meat blanched 30,0 Blanched lean pork 35.0 Soybean oil 1,0 Rice flour 5,0 Common salt 0.3 Flavoring emulsion 0.0015 Water rest

moreover, in the resulting product, the calcium content is 5.87 mg / 100 g of product, magnesium 12.1 mg / 100 g of product, phosphorus 119.1 mg / 100 g of product, iron 1.5 mg / 100 g of product, as well as vitamins C 13 mg / 100 g of product, B1 - 0.23 mg / 100 g of product, B2-0.1 mg / 100 g of product, PP - 2.0 mg / 100 g of product.

Example 2. Mashed horse meat and pork

Horse meat and pork puree is prepared by the above method according to the following recipe, wt.%:

Horse meat blanched 30,0 Blanched lean pork 35.0 Linseed oil 1,0 Rice flour 5,0 Common salt 0.3 Flavoring emulsion 0.0011 Water rest

moreover, in the resulting product, the calcium content is 5.96 mg / 100 g of product, magnesium 12.0 mg / 100 g of product, phosphorus 88.5 mg / 100 g of product, iron 1.0 mg / 100 g of product, as well as vitamins C 13 mg / 100 g of the product, B1 - 0.2 mg / 100 g of the product, B2 - 0.11 mg / 100 g of the product, PP - 2.0 mg / 100 g of the product.

Example 3. Mashed horse meat and pork

Horse meat and pork puree is prepared by the above method according to the following recipe, wt.%:

Horse meat blanched 35.0 Blanched lean pork 25.0 Bold pork with content fat 40-50% 5,0 Olive oil 1,0 Rice flour 5,0 Common salt 0.3 Flavoring emulsion 0.0011 Water rest

and in the resulting product, the calcium content is 64/100 g of the product, magnesium 12.5 mg / 100 g of the product, phosphorus 116.1 mg / 100 g of the product, iron 1.6 mg / 100 g of the product, as well as vitamins C 12 mg / 100 g of the product, B1 - 0.25 mg / 100 g of the product, B2 - 0.17 mg / 100 g of the product, PP - 1.7 mg / 100 g of the product.

The resulting product is suitable for children over 6 months of age and is balanced in amino acid, vitamin composition, trace elements, able to be stored for a long time at room temperature.

Claims (2)

1. A meat-based composition for the production of food for young children, containing meat raw materials, cereals, vegetable oil, spices, characterized in that it contains horse meat and lean pork, previously blanched at a temperature of from 80 to 100 ° C for 15-25 minutes at a ratio of meat raw materials and water 1: 1, rice flour as cereals, flavoring emulsion as spices, including dill essential oil, caraway essential oil, lecithin, xanthan gum, pectin, additionally contain t salt and water in the following ratio of components, wt.%: Horse meat blanched 30.0-35.0 Blanched lean pork 25.0-35.0 Vegetable oil 1.0-4.0 Rice flour 5,0 Common salt 0.3 Flavoring emulsion 0.0011-0.0015 Water Rest moreover, in the resulting product, the calcium content is 3.3-8.45 mg / 100 g of product, magnesium 11.0-15.47 mg / 100 g of product, phosphorus 88.5-151.0 mg / 100 g of product, iron 0 , 87-2.1 mg / 100 g of the product, as well as vitamins C up to 15 mg / 100 g of the product, B 1-0.03-0.3 mg / 100 g of the product, B2 - 0.04-0.2 mg / 100 g of product, PP - 1.4-2.1 mg / 100 g of product. 2. The meat-based composition according to claim 1, characterized in that it further comprises semi-fat pork with a fat content of 40-50%.