RU2322117C2 - Dietetic product - Google Patents

Abstract

FIELD: pisciculture.

SUBSTANCE: the suggested dietetic product at the preset ratio includes fish stuffing, biologically active additive obtained out of invertebrates hydrobionts, vegetable oil, water, meat of sea invertebrates hydrobionts, meadow mushrooms, components of vegetables varieties, soya proteins, dairy products and spices. The innovation enables to manufacture products that adequately meet the requirements of human body in senile and elderly people and, also, indicated for correcting nutrition in all age groups of human population.

EFFECT: higher efficiency.

5 cl, 1 tbl

Description

The invention relates to the fishing industry, namely the production of minced diet products using biologically active substances.

A well-known dietary product containing meat raw materials, a hydrolyzate from mussel meat and flavorings (see USSR author's certificate No. 1720179, А23L 1/31, 1991).

Known dietary product based on minced fish, including the following ingredients: minced fish, a binder, which is used as starch, squid, egg powder, margarine, salt, milk powder and water (see RF patent 21138807, A23L 1/325, 1998 .). In addition, the product also includes plant components.

Dietary product has high nutritional and medicinal properties.

A well-known dietary product containing minced fish, starch, milk powder, egg and shellfish processing components, granulated sugar, ascorbic acid, sodium phosphate, sodium nitrite and vegetable oil, and squid gonads and MIGI-K mussel hydrolyzate are taken as components of shellfish processing LP (see RF patent 2193332, A23L 1/325).

The technical task of the invention is to expand the range of dietary products that adequately meet the needs of the body of the elderly and the elderly, as well as designed to correct the nutrition of all age groups.

The problem is solved by creating a dietary product, including minced fish, a biologically active additive obtained from marine invertebrate hydrobionts, vegetable oil, water, in addition, meat of marine invertebrate hydrobionts, mushrooms, mushrooms, vegetable crop components, soy proteins, dairy products and spices, while the components are taken in the following ratio wt. hour:

Minced fish 40.0-66.9 Dietary supplement derived from marine invertebrates 4.0-6.0 Vegetable oil 1.7-10.0 Water 6.0-22.0 Meat of marine invertebrate hydrobionts 8.6-14.0 Champignon mushrooms 7.0-13.0 Vegetable Components 3.0-25.4 Soy protein 1.7-10.0 Milk product 2.0-15.6 Spice 0.3-1.5

The dietary product also contains kelp, and squid, or mussel, or shrimp as the meat of marine invertebrates, and milk powder, or cheese, or butter, and carrots, or white cabbage as vegetable crops. or Bulgarian red pepper, or onion, and as spices - pepper, or salt, or sugar, as vegetable oil, such as olive.

The composition is intended for the preparation of frozen semi-finished products - cutlets, zraz, meatballs, meatballs and other semi-finished products for second courses.

Eating older people requires special approaches. As the body ages, the metabolism and energy demand decrease, the need for easily digestible protein, macro- and microelements increases. Aquatic biological resources in this aspect can be an excellent raw material for herodietic products. The content of connective tissue in fish is much lower compared to raw materials of animal origin, which contributes to the high digestibility of protein by the human body. The introduction of aquatic invertebrate meat into the diet product enriches it with macro- and microelements, amino sugars, taurine, carnosine, donamine and other important elements aimed at correcting nutrition.

One of the tasks of improving the quality and expanding the range of minced products is the enrichment of minced fish with biologically active additives. The introduction of dietary supplements into fish mince obtained from marine invertebrate hydrobionts provides a correction of the chemical composition of minced meat. In addition, dietary supplements obtained from invertebrate hydrobionts are used for prevention, adjunctive therapy and support within the physiological boundaries of the functional activity of organs and systems.

The high biological activity of dietary supplements from mussel meat is provided by the sum of various compounds: low and high molecular weight nitrogen-containing substances, such as amino acids, amines, dipeptides, as well as alkoxyglycerides and polyunsaturated fatty acids, melanoidins.

Dietary supplement from scallop butchering enriches minced fish with amino acids, taurine, macro- and microelements necessary for the correction of the nutritional status of the population.

Supplements from rapana meat are unique in the content of amino acids, polyunsaturated fatty acids, which make up about 45%. Fatty acids contain essential W-3 and W-6 acids: arachidonic, eicosapentaenoic and docosahexaenoic. The presence of trace elements, such as Fe, Mn, Cu, Zn, Se, allows the hydrolyzate to increase the antioxidant defense of the body, since these trace elements are part of the enzymes.

Squid gonad dietary supplement contains replaceable and irreplaceable acids, biogenic polyunsaturated fatty acids (about 45% of it contains polyunsaturated fatty acids w-3 and w-6, including eicosapentaenoic and docosahexaenoic). The hydrolyzate has a high radioprotective (higher than in hydrolyzates from rapana, mussels and scallops) and hemostimulating activity. In addition, it has an anti-stress effect, as established in biological experiments (MRRC RAMS Obninsk).

The meat of marine invertebrates contains a number of specific biologically active carbohydrates - amino sugars that enhance the body's immune responses, contains taurine, donamine, carnosine. Taurine plays an important role in the metabolism of fats, is part of bile acids, is involved in the regulation of cardiac activity, serves as a neuromodulator of the central nervous system, and is used to treat cataracts and glaucoma. Carnosine is an antioxidant. The edible parts of all invertebrates are rich in macro- and microelements. Mushrooms - the nutritional value of mushrooms is equal to the nutritional value of vegetables - contain minerals, vitamins, extractive and aromatic substances and can be used to flavor the product.

Soy proteins can reduce the risk of cardiovascular and gastrointestinal diseases, increase immunity, and enrich the product with essential amino acids.

Vegetables enrich the product with dietary fiber, bioflavonoids, vitamins and other ingredients that have a regulatory effect on the body or individual organs and systems.

Dairy products (milk powder) are used as a binding component and enrich the product with protein.

Laminaria - sea kale, enriches the product with iodine and polysaccharides.

Semi-finished products were tested for in vitro digestibility according to the Pokrovsky-Ertanov method, improved by N. N. Lipatov. and others. The digestibility value was estimated by the amount of tyrosine protein formed during hydrolysis. The data obtained indicate that digestibility is from 40 to 65%.

A finished dietary product per 100 g contains: protein - not less than 12%, fat - not more than 10%, salt - not more than 1%; calorie content: from 120 to 130 kcal.

Dietary product is prepared according to the requirements for the preparation of semi-finished products of a particular type (cutlets, zraz, meatballs, etc.).

Examples are presented in the table.

Components example 1 example 2 example 3 example 4 Minced fish 40 52 65 66.9 Biologically active additive, derived from marine invertebrate 5 4,5 6 four hydrobionts Vegetable 8 10 1.7 one oil Water twenty 22 fifteen 6 Marine meat invertebrate hydrobionts fourteen 12.5 8.6 9 Mushrooms champignons 13 10 7 7 Components vegetable 22 fifteen 25,4 3 of cultures Soy protein 9 10 5 1.7 Lactic product 6 15.6 5 2 Spice one 0.3 1,2 1,5 Kelp

Minced fish - preferably from pollock and / or pink salmon, while olive oil is taken as vegetable oil. It was found that olive oil and minced fish from pink salmon give the finished dietary product for the elderly the most optimal combination of mono- and polyunsaturated fatty acids, namely 1: 6.

The dietary product has antioxidant activity due to the synergistic action of invertebrate meat and a biologically active additive obtained from marine invertebrate hydrobionts. Such a combination of the primary product and its derivative has not previously been used to enrich it with antioxidant activity. In the diet of older people, it is advisable to increase products with the indicated activity that impedes the development of free radicals, which affects the aging process.

Products prepared according to the claimed method are balanced in amino acid composition. This is evidenced by the calculated data: in relation to the FAO / WHO scale, rationality coefficients are in the range from 0.94 to 1.0 when the FAO / WHO requirement is 1.0. The indicator of comparable redundancy ranges from 9.3 to 15.0 (the lower the better, there are no regulatory requirements), the Fisher coefficient is about 1.9 (the higher the better).

At the same time, the content of the essential amino acid tryptophan meets the requirements for products of herodietic use and does not exceed 1 g / 100 g of protein.

The organoleptic assessment (taste, appearance, texture, aroma) carried out on a scale according to the “Taster Guide for Fish Products” (Safronova T.M., 1998) at extended tastings showed that products made according to the proposed application have good taste and external data. Profilograms are shown in the drawing.

Claims (6)

1. Dietary product, including minced fish, a biologically active additive obtained from marine invertebrate hydrobionts, vegetable oil and water, characterized in that it further comprises meat of marine invertebrate hydrobionts, mushrooms, mushrooms, vegetable crop components, soy proteins, dairy products and spices, while the components are taken in the following ratio, parts by weight: minced fish 40.0-66.9 dietary supplement obtained from marine invertebrates 4.0-6.0 vegetable oil 1.7-10.0 water 6.0-22.0 meat of marine invertebrates 8.6-14.0 Champignon mushrooms 7.0-13.0 vegetable components 3.0-25.4 soy proteins 1.7-10.0 milk product 2.0-15.6 spice 0.3-1.5. 2. The dietary product according to claim 1, characterized in that it further comprises kelp. 3. The dietary product according to claim 1, characterized in that as the meat of marine invertebrate hydrobionts take squid meat, or mussel, or shrimp. 4. The dietary product according to claim 1, characterized in that the milk product is milk powder, or cheese, or butter. 5. The dietary product according to claim 1, characterized in that carrots, or white cabbage, or Bulgarian red pepper, or onion are taken as vegetable crops. 6. The dietary product according to claim 1, characterized in that as spices they take pepper, or salt, or sugar.