RU2332030C1 - Food product of prophylactic purpose - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: product of prophylactic purpose with preset ratio includes earth apple puree, apple puree, black chokeberry puree, walnuts, hydrated wheat bran, pectin, and also puree of haricot beans.

EFFECT: higher nutritious and biological value of product.

2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the canning industry and public catering, it is recommended for use in dietary and therapeutic nutrition of patients with diabetes mellitus.

It is known, for example, vegetable puree for industrial production - Jerusalem artichoke puree [TU 9162-037-04801346-96 Jerusalem artichoke puree. - Krasnodar: KubGTU, 1996. - 8 pp.], As well as fruit and vegetable puree for dietary and therapeutic nutrition, including mashed Jerusalem artichoke and applesauce [TU 9162-037-04801346-96 Jerusalem artichoke puree. -Krasnodar: Kuban State Technical University, 1996. - 8 pp.] These products have low biological and nutritional value, mild therapeutic, prophylactic and detoxifying properties.

Known food product for preventive nutrition in the form of fruit and vegetable puree for patients with diabetes mellitus (patent No. 2202231), including mashed Jerusalem artichoke, mashed potatoes, mashed chokeberry, walnuts, hydrated wheat bran and pectin, in the following ratio,%: mashed potatoes from Jerusalem artichoke 56-64; applesauce 20-28; chokeberry puree 9-11; walnuts 2-4; hydrated wheat bran 1.8-2.4; pectin 0.6-1.2. This product has detoxifying properties, is enriched in fructose, balanced in mineral composition, but has a fairly low biological value, since its recipe components are mainly represented by raw materials with a low protein content.

The problem solved by the invention is to increase the nutritional and biological value of the preventive food product and improve its functional properties

The technical result is to increase the nutritional and biological value of the preventive food product and improve its functional properties. Preventive food product, including Jerusalem artichoke puree, apple puree, chokeberry puree, walnuts, hydrated wheat bran and pectin, additionally contains cereal bean puree in the following ratio,%: Jerusalem artichoke puree 30-40; apple puree 10-15; chokeberry puree 5-10; walnuts 2-4; hydrated wheat bran 2-3; pectin 0.5-1.5, mashed cereal beans 50.5-26.5. The technical result is achieved by the claimed combination of components and their experimentally obtained quantitative ratio.

One of the reasons for the prevalence of diabetes in modern society is an overabundance of refined foods with a low fiber content. The use of leguminous rations, including beans, is an effective approach to the correction of nutrition for patients with diabetes.

In a diabetic whose disease is the lack of insulin, refined foods overloaded with simple sugars can “drive” the pancreas to dysfunction and lose the ability to form insulin. This is because simple carbohydrates are quickly digested and converted into glucose, which immediately enters the bloodstream and increases the concentration of glucose in the blood. Rapid changes in glucose concentration exert an excessive load on the pancreas secreting insulin, and are not even useful for a healthy person.

Complex bean carbohydrates are absorbed more slowly, and from them glucose enters the bloodstream more evenly. The establishment of the relationship between a diet high in complex carbohydrates and the subsequent more successful treatment and even elimination of type 2 diabetes was a major event in the history of treatment of this disease.

Cereal beans contain especially valuable for diabetics types of soluble fiber, slowing the flow of glucose into the blood. Soluble bean fiber smooths out fluctuations in the concentration of glucose in the blood, especially after a meal. Slower absorption of glucose into the bloodstream is due to the formation of a gel when mixing soluble fiber with a liquid. In addition, the fiber contained in beans, creates a feeling of fullness, or fullness, which is important for overweight diabetics who are in dire need of weight loss. At the same time, gel-forming fibers, such as pectin, slow down the transition of the contents of the stomach into the small intestine, in which glucose is mainly absorbed. Bean protein also has many amino acids, glycine and arginine, which help lower blood insulin levels. With a low insulin content, the synthesis of cholesterol in the liver slows down. This is especially important for people with diabetes who often suffer from the effects of high cholesterol. In comparison with vegetable protein, animal protein contains these amino acids in a smaller amount, and lysine amino acid in a larger amount. Lysine helps increase insulin, while insulin stimulates cholesterol synthesis.

For patients with diabetes, the risk of kidney damage is increased. It is easier for the kidneys to process vegetable, rather than animal protein. Another complication of diabetes is nephrotic syndrome - a serious disease that develops when the filtering mechanisms of the kidneys are disturbed. Replacing animal protein with bean protein in the diet of patients with nephrotic syndrome leads to a moderate improvement in kidney function. It is useful for any patient with signs of kidney failure, regardless of whether he has diabetes or not, to abandon the sources of animal protein in favor of herbal products.

The inventive product for preventive purposes is confirmed by examples of specific performance.

Example 1

For the preparation of fruit and vegetable puree, puree of industrial production is used, which is dosed in accordance with the recipe standards. Walnut kernels are crushed to a value of 0.01-0.02 mm and dosed. Pectin is sieved and dosed. Wheat bran is sieved, combined with pectin with continuous stirring, hydrated with water and left to swell for 30-40 minutes.

Beans are inspected, passed through a magnetic trap (separator) to remove impurities and washed, poured with cold water (hydraulic module 1: 2), brought to a boil and cooked until cooked (about 60-70 minutes), then the broth is drained. In the process of digestion of grain beans, the intensive processes of swelling and gelatinization of starch are accompanied by the dissolution of part of amylose and partial peptization of amylopectin, while the viscosity of starch gel is gradually reduced, and the structural and mechanical parameters of grain beans are changing. The beans so boiled up are wiped through metal sieves or ground on a spinning top with a hole diameter of the output grate from 1.6 to 2.4 mm.

Then the components are combined, loading the grated beans, mashed potatoes, walnuts, prepared pectin and hydrated wheat bran in series into the mixer. Stirring is carried out until all components are evenly distributed, and after mixing, the resulting mass is homogenized for 2 to 4 minutes. As a result of homogenization, a finely dispersed structure is formed, complexes between proteins and polysaccharides are formed, the mass structure is stabilized and its stability is ensured.

In this case, the components are taken in the following ratio, wt.%: Puree from Jerusalem artichoke 30; applesauce 10; chokeberry puree 5; walnuts 2; hydrated wheat bran 2; pectin 0.5, mashed cereal beans 50.5.

The mixture thus obtained is packaged in pre-prepared glass jars. Filled cans are rolled up with lacquered white tin lids and transferred for sterilization. Sterilization of mashed potatoes is carried out in accordance with the following formula:

After sterilization, the cans are cooled.

Sterilized jars are labeled, packaged and labeled in accordance with the current standard for packaging, packaging and labeling.

Example 2

The food product was prepared as in example 1, in addition to the quantitative ratio of the components that are taken in the following ratio, wt.%: Jerusalem artichoke puree 35; apple puree 15; chokeberry puree 5; walnuts 4; hydrated wheat bran 3; pectin 1.5, mashed cereal beans 36.5

Example 3

Fruit and vegetable puree was prepared, as in example 1, in addition to the quantitative ratio of components that are taken in the following ratio, wt.%: Puree from Jerusalem artichoke 40; applesauce 10; chokeberry puree 10; walnuts 3; hydrated wheat bran 3; pectin 1.5, mashed cereal beans 32.5.

Table 1 shows the results of evaluating the chemical composition of the claimed product in comparison with the closest analogue, confirming an increase in its nutritional and biological value.

Table 1 A comparative assessment of the chemical composition of the claimed product with a known analogue Indicators Famous product The claimed product Example 1 Example 2 Example 3 Protein,% 10,957 9,084 6,249 essential amino acids, mg 4,143,640 3415,080 2337,780 valine 586,280 488,760 337,560 isoleucine 536,790 444,630 305,580 leucine 905,160 747,970 513,070 lysine 813,570 656,340 441,690 methionine 127,620 108,690 76,290 threonine 452,230 373,210 255,760 tryptophan 135,100 111,450 76,350 phenylalanine, mg 586,890 484,030 331,480 interchangeable amino acids, mg 6601,795 5495,600 3,792.04 Vitamins: β-carotene, mg 1.42 1.44 1.43 1.43 vitamin E mg 0.496 0,992 0,992 vitamin B6 mg 0,023 0,045 0,045 biotin, mcg 0,120 0.240 0.240 niacin mg 0,035 0,070 0,070 pantothenic acid, mg 0,036 0,073 0,073 riboflavin mg 0.005 0.009 0.009 thiamine, mg 0.009 0.018 0.018 folacin, mcg 1,790 3,580 3,580 vitamin C mg 5.7 15,056 20,112 20,112 The amount of lipids, g including 2,304 2,608 2,608 fatty acids (total), g 2,228 2,456 2,456 saturated fatty acids 0.124 0.248 0.248 monounsaturated fatty acids 0.294 0.588 0.588 polyunsaturated fatty acids 0.808 1,616 1,616 Carbohydrates, g sum of mono- and disaccharides 46.56 8,065 7,719 7,711 polysaccharides, including 28,194 22,820 15,422 Organic acids, g 0.4 0.36 0.35 0.35 Minerals potassium mg 66.3 600,800 516,700 368,200 calcium mg 22.6 79,150 66,000 45.750 magnesium mg 11.1 54,465 45.650 31,745 phosphorus mg 34.2 245,150 196,950 132,150 iron, mcg 2.25 3,284 2,836 2,534 iodine, mcg 6,361 5,240 3,607 manganese, mcg 690,400 561,050 380,150 fluorine, mcg 23,870 20,500 14,560

It was found that the total content of proteins, essential amino acids, polysaccharides, minerals and vitamins in the target product is significantly higher than in the closest analogue. Especially important is a significant reduction in the content of simple sugars (mono- and disaccharides) in the target product, which amounted to more than 73%. Their negative impact on the body of a patient with diabetes mellitus was discussed above. At the same time, the content of complex carbohydrates and fiber (polysaccharides) increased, while beans were a source of oligosaccharides that stimulate the growth of bifidobacteria in the large intestine, which determines their prebiotic properties.

The increase in nutritional and biological value is also due to the simultaneous presence of protein and carbohydrate raw materials in the product, namely the integrated use of Jerusalem artichoke and beans, which exhibit synergism. The ability of carbohydrates to be a highly efficient source of energy is the basis of their “protein-saving” action. When a sufficient amount of carbohydrates is ingested with food, amino acids are only used to an insignificant degree in the body as energetic material and are utilized mainly for various plastic needs. To ensure the stability of protein molecules and a sufficiently high level of their biosynthesis, a constant replenishment of the supply of amino acids is required. The only source of replenishing the amino acid stock and ensuring the balance of the processes of protein synthesis and breakdown in the body are food proteins, in this case high-protein raw materials are beans.

It should be noted that the known analogue contains in its composition a raw material having a low protein content, therefore, its content in the finished product is also low, while the high protein content is confirmed in the claimed product.

Table 2 shows the results of medical studies of patients with diabetes mellitus, justifying the high functional properties of the target product.

table 2 Sugar level in patients with diabetes mellitus when consuming 200 g of product (measurement 1 hour after dinner) Name of indicator Famous product The claimed product Blood sugar, mmol / l 10.5 9.2 Sugar of urine,% 1,0 0

Thus, a prophylactic nutritional food product with enhanced nutritional and biological value and improved functional properties is proposed.

Claims (1)

Preventive food product, including Jerusalem artichoke puree, apple puree, chokeberry puree, walnuts, hydrated wheat bran and pectin, characterized in that it additionally contains cereal bean puree in the following ratio, wt.%: Jerusalem artichoke puree 30-40 apple puree 10-15 chokeberry puree 5-10 walnuts 2-4 hydrated wheat bran 2-3 pectin 0.5-1.5 bean puree 26.5-50.5.