RU2300905C1 - Meat-based product for enteral feeding of tender age infants - Google Patents

Abstract

FIELD: meat processing industry, in particular product for enteral feeding of tender age infants.

SUBSTANCE: claimed method includes meat raw material grinding, blanching thereof, introducing of additives, fats, and drinking water; emulsion preparation; agitation, pre-packing, and heat treatment. Raw material is ground by three-steps process. As raw material pork liver is used. As additives food-grade blood, dry meat broth, soybean protein isolate, soybean cellulose, earth apple, maize treacle, maltodextrin, lactulose, and stabilizing additive are used. As fats vegetable oils mixture in specific ratio is used.

EFFECT: effective product for enteral feeding of tender age infants suffering from malabsorption, food allergy, cow's milk protein intolerance, etc.

8 cl, 2 ex

Description

The invention relates to the meat industry, namely the production of meat-based products for feeding young children.

A known method of producing a meat-based product for the therapeutic nutrition of young children, containing meat raw materials, a fat component (vegetable oils and pork fat), starch, vitamins and water (TU 9216-024-00036400-93 "Canned meat. Baby meat products basis for therapeutic nutrition of infants ”).

A known method for the production of canned food "Baby puree" (TU 10.02.01.172-92) containing raw meat, offal, cereals, fats (vegetable oil or pork fat, butter, butter), starch, table salt, spice extracts, drinking water.

A known method of manufacturing the product "Canned meat for children and diet food" (TU 10.02.929-91), containing, in addition to beef, offal (tongues, brains), butter, vegetable oil, starch, edible salt, spice extracts, drinking water.

Known canned foods have good organoleptic characteristics, are well absorbed by children, but they do not meet the requirements for products for the enteral nutrition of young children.

The objective of the invention is to provide a product for the enteral prophylactic nutrition of young children suffering from malabsorption, food allergies, intolerance to cow's milk proteins, weakened as a result of severe somatic conditions. The product should have a hypoallergenic character due to ingredients that do not cause allergic reactions in young children, should have a beneficial effect on the motility of the gastrointestinal tract through the use of probiotics.

The product should be ready-to-use, which eliminates the possibility of improper dosage of the product when diluted, and also allows you to maintain high sanitary and hygienic indicators.

For packaging, containers that are consumer-adapted to the specifics of the product for enteral nutrition (sterilized polymer packaging) should be used.

This problem is solved by the fact that in the method of producing a meat-based product for feeding young children, characterized in that it involves the grinding of raw meat, its heat treatment, the addition of additives (fats, drinking water), preparation of the emulsion, mixing, packaging and thermal product processing, heat treatment of meat raw materials is carried out by blanching in water, grinding of raw materials is carried out in three stages, at the first stage, raw materials are grinded in a spinning top with a diameter of 5.5 mm mesh holes or rifled they are crushed into pieces weighing 100 g, in the second stage, the raw materials are crushed after blanching on a spinning top with a diameter of grill holes of 2-3 mm, after mixing the meat raw materials with additives, the semi-finished products are again crushed using fine grinding equipment to a particle size of 0.1-0.3 mm , chicken meat or pork liver is used as raw meat, and food blood, dry meat broth, soy protein isolate, soy fiber, Jerusalem artichoke, corn syrup, maltodextrin, lactulose, stabilizing additive Pa lsgaard ", water, a mixture of vegetable oils is used as fat, and the components of the product are taken in the following ratio by weight per 100 kg of raw material:

Chicken Breasts or 13.0-13.5 pork liver 13.5-14.0 Food blood 2.3-2.5 Soy Protein Isolate 2.0-2.5 Soy fiber 1.3-1.5 Dry meat broth 2.0-3.0 A mixture of vegetable oils 4.0-5.5 Jerusalem artichoke 1.8-2.0 Molasses 6.8-7.0 Maltodextrin 6.0-6.1 Lactulose 0.5-0.6 Stabilizing additive Palsgaard 0.2-0.3 Drinking water Rest

In a preferred embodiment, the mixture of vegetable oils consists of sunflower and soybean oil at a ratio of 1: 1-2: 1.3 or sunflower, linseed and soybean at a ratio of 1: 1: 2-2: 1.3: 2.2.

A mixture of vegetable oils can be heated to a temperature of no higher than 55 ° C.

Preferably, after fine grinding, the product is passed through a homogenizer.

The homogenized product can be deaerated at a vacuum depth of 0.05-0.08 MPa.

Before packaging, the product can be heated to a temperature of 82 ° C.

The heated product is fed into the hopper of the installation for dispensing and sealing the sterilized polymer packaging and sent for heat treatment.

Thus, they get the final meat-based product for the nutrition of young children, which is an independent object in the claimed group of inventions.

The technical result provided by the invention is to create a product for enteral prophylactic nutrition of young children suffering from malabsorption, food allergies, intolerance to cow's milk proteins, weakened as a result of severe somatic conditions. The product has a hypoallergenic character due to ingredients that do not cause allergic reactions in young children, has a beneficial effect on the motility of the gastrointestinal tract through the use of probiotics.

The product is available ready for use, which eliminates the possibility of improper dosage when breeding, and also allows you to maintain high sanitary and hygienic indicators.

For packaging, containers that are consumer-adapted to the specifics of a product for enteral nutrition (sterilized polymer packaging) can be used.

Specific embodiments of the invention are presented in the following examples.

Example 1

Product formulation (kg per 100 kg of raw materials):

Pork liver 13.5 Food blood 2,3 Soy Protein Isolate 2,5 Soy fiber 1.3 Dry meat broth 3.0 Sunflower oil 2.0 Soybean oil 2.0 Jerusalem artichoke 2.0 Molasses 7.0 Maltodextrin 6.0 Lactulose 0.6 Stabilizing additive Palsgaard 0.2 Drinking water Up to 100

The liver is crushed on a spinning top with a diameter of the holes of the lattice 5.5 mm.

Heat treatment of the liver in order to prevent particles from sticking together after sterilization of canned food and removal of extractives is carried out by blanching in water.

Blanched liver is crushed on a top with a diameter of the holes of the lattice 2-3 mm, weighed and served in a prescription mixer.

Soy protein isolate, dry meat broth, maltodextrin, Jerusalem artichoke, lactulose, soy fiber, Palsgaard stabilizing additive, preliminarily sifted through sieves with magnetic traps, are fed to a dispenser, then to an emulsion preparation tank or to a prescription mixer. Blood, corn syrup and water are added to this container.

Sunflower oil and soybean oil are mixed and heated in a boiler with electric or steam heating at a temperature not exceeding 55 ° C, then poured through a nylon or other fabric filter and fed into a dispenser, and then into a container for preparing the emulsion.

The heat-treated liver is fed into a meat mixer, where the components are added in accordance with the recipe and mixed thoroughly until a homogeneous mass is obtained.

;At the end of the mixing process, the canned mass enters the intermediate tank, and then through a magnetic trap into the chopper receiving hopper, where it is crushed to a particle size of 0.3 mm using fine grinding equipment (colloid mill, microcutter, twin disintegrator, etc.) and passed through homogenizer. The crushed mass is deaerated at a vacuum depth of 0.05 MPa. After that, the mass is heated to a temperature of 82 ° C and fed into the hopper of the installation for dispensing and sealing sterilized polymer bags. After thermal sealing, the packages are sent for sterilization. Sterilization of packages is carried out in autoclaves with a back pressure in the chamber of 0.25 MPa according to the mode:

;

where 20 is the heating time of the autoclave chamber;

35 - time of the sterilization process;

20 - cooling time of the autoclave chamber;

120 - temperature of the heating medium.

The bags are cooled with cold water to a temperature of (35 ± 5) ° C, unloaded from the autoclave, washed and dried. The packages are sorted.

The finished product before implementation can withstand at least 21 days.

At the end of the aging period, the packages are inspected and sorted.

Example 2

Product Recipe (per 100 kg of raw materials):

Chicken Breasts 13.5 Food blood 2,5 Soy Protein Isolate 2.0 Soya fiber 1,5 Dry meat broth 2.0 Sunflower oil 1,0 Linseed oil 1,0 Soybean oil 2.0 Jerusalem artichoke 1.8 Molasses 7.0 Maltodextrin 6.0 Lactulose 0.5 Stabilizing additive Palsgaard 0.2 Drinking water Up to 100

Chicken breasts are cut into pieces weighing 100 g.

Heat treatment of chicken breasts to prevent particles from sticking together after sterilization of canned food and removal of extractives is carried out by blanching in water.

Blanched chicken breasts are crushed on a spinning top with a grid diameter of 2-3 mm, weighed and fed into a prescription mixer.

Soy protein isolate, soy fiber, dry meat broth, maltodextrin, Jerusalem artichoke, lactulose, Palsgaard stabilizing additive, preliminarily sifted through sieves with magnetic traps, are fed to a dispenser, then to an emulsion preparation tank or to a prescription mixer. Blood, corn syrup and water are added to this container.

Sunflower oil, linseed oil, soybean oil are mixed and heated in a boiler with electric or steam heating at a temperature not exceeding 55 ° C, then drained through a nylon or other fabric filter and fed into a dispenser, and then into a container for preparing the emulsion.

Heat-treated chicken breasts are served in a meat mixer, where components are added in accordance with the recipe and mixed thoroughly until a homogeneous mass is obtained.

;At the end of the mixing process, the canned mass enters the intermediate tank, and then through a magnetic trap into the chopper receiving hopper, where it is crushed to a particle size of 0.1-0.3 mm using fine grinding equipment (colloidal mill, microcutter, twin disintegrator, etc. ) and passed through a homogenizer. The crushed mass is deaerated at a vacuum depth of 0.08 MPa. After that, the mass is heated to a temperature of 82 ° C and fed into the hopper of the installation for dispensing and sealing sterilized polymer bags. After thermal sealing, the packages are sent for sterilization. Sterilization of packages is carried out in autoclaves with a back pressure in the chamber of 0.25 MPa according to the mode:

;

where 20 is the heating time of the autoclave chamber;

35 - time of the sterilization process;

20 - cooling time of the autoclave chamber;

120 - temperature of the heating medium.

The bags are cooled with cold water to a temperature of (35 ± 5) ° C, unloaded from the autoclave, washed and dried. The packages are sorted.

The finished product before implementation can withstand at least 21 days.

At the end of the aging period, the packages are inspected and sorted.

The use of inulin-containing raw materials, in particular Jerusalem artichoke and Jerusalem artichoke processed products (an extract condensed from Jerusalem artichoke (see TU 9164-001-17912573-2001 “Jerusalem artichoke powder”) gives a preventive focus on meat-based raw materials).

Fiber contains dietary fiber, which has a positive effect on the exchange of water, minerals and trace elements, on the utilization of proteins, fats and carbohydrates (see V.V. Pryanishnikov, P. Miklyashevsky. Use of fiber “Vitatsel” in meat products // Meat industry 2001 No. 4, p. 32-33).

A preventive effect is achieved by including lactulose in the product (see TU 9229-004-43576397-98 Lactusan Concentrates).

Using a mixture of vegetable fats made it possible to create a product for dietary nutrition, as well as for children with various pathologies (diabetes, rickets, etc.). The special properties of linseed oil (see TU 91441-002-55854031-03 "Flaxseed oil") are associated with a high content (up to 65%) of the unsaturated fatty acid ω ₃ (α-linolenic) which is indispensable in human nutrition.

The chemical structure of the soy isolate is perfectly balanced in amino acid composition and complements the structure of the proteins that make up the product composition, and the specific functional properties of the soy isolate allow you to change the physical quality of food products (structure formation), which determines the need to include this component in the formulation.

As food blood, blood is used from young animals raised in specialized farms, which is recognized by veterinary supervision as suitable for the production of food products, the manufacture of medical products.

The stabilizer Palsgaard was used as a stabilizer of the homogeneous system (see the 6th Moscow International Exhibition “FOOD INGREDIENTS OF ADDITIVES AND SPICES 2003” Moscow, Olympiysky Sports Complex November 26-29). Palsgaard additive, consisting of a mixture of hydrocolloids, includes guar gum, dextrose, sodium alginate, carrageenan, this additive has a water-retaining ability and promotes structure formation.

The use of chicken allows you to use the product for the prevention of food allergies in young children, because chicken is considered a hypoallergenic product.

The proposed ratio of components in the product is optimal, because takes into account the features of metabolic processes and enzyme systems of the child's body.

Claims (8)

1. The method of production of a meat-based product for enteral nutrition of young children, characterized in that it provides for the grinding of raw meat, its heat treatment, the addition of additives, fats, drinking water, the preparation of an emulsion, mixing, packaging and heat treatment of the product, thermal processing of meat raw materials is carried out by blanching in water, grinding of raw materials is carried out in three stages, at the first stage, raw materials are grinded in a spinning top with a diameter of holes of the lattice 5.5 mm or cut into 100 g weight, in the second stage, the raw material is crushed after blanching on a spinning top with a mesh diameter of 2-3 mm, after mixing the meat raw materials with additives, the product is again crushed using fine grinding equipment to a particle size of 0.1-0.3 mm, Chicken breasts or pork liver are used as raw meat, food blood, dried meat broth, vegetable protein, soy fiber, Jerusalem artichoke, corn syrup, maltodextrin, lactulose, Palsgaard stabilizing additive are used as additives, and fats are used The user mixture of vegetable oils, and components of the product taken in the following proportion by weight per 100 kg of raw material: Chicken Breasts or 13.0-13.5 pork liver 13.5-14.0 Food blood 2.3-2.5 Soy Protein Isolate 2.0-2.5 Soy fiber 1.3-1.5 Dry meat broth 2.0-3.0 A mixture of vegetable oils 4.0-5.5 Jerusalem artichoke 1.8-2.0 Molasses 6.8-7.0 Maltodextrin 6.0-6.1 Lactulose 0.5-0.6 Stabilizing additive Palsgaard 0.2-0.3 Drinking water Rest 2. The method according to claim 1, characterized in that the mixture of vegetable oils consists of sunflower and soybean oil at a ratio of 1: 1-2: 1.3 or sunflower, linseed and soybean at a ratio of 1: 1: 2-2: 1.3: 2.2. 3. The method according to claim 1, characterized in that the mixture of vegetable oils is heated to a temperature not exceeding 55 ° C. 4. The method according to claim 1, characterized in that after fine grinding the canned mass is passed through a homogenizer. 5. The method according to claim 1, characterized in that the homogenized prefabricated product is deaerated at a vacuum depth of 0.05-0.08 MPa. 6. The method according to claim 1, characterized in that before packaging the product is heated to a temperature of 82 ° C. 7. The method according to claim 1, characterized in that the heated product is fed into the hopper of the installation for dispensing and sealing the sterilized polymer packaging and sent for heat treatment. 8. A meat-based product for feeding young children, characterized in that it is made by the method according to any one of claims 1 to 7.