RU2342884C1 - Cooked sausage product with unconventional raw materials for children of senior school age - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: cooked sausage product contains nutria meat, 1st grade trimmed beef, hydrated soya protein isolate, sauteed onions, red carrots, rice fermented by mould fungi of Monascus genus, olive oil, fish oil, mono- and diglycerides, carrageenan, table salt, allspice powder, black pepper powder and water in the specified ratio of components.

EFFECT: improved rheological and organoleptical properties, high nutritional value.

3 ex, 1 tbl, 2 dwg

Description

The invention relates to the food industry, and in particular to a technology for producing cooked sausages on a meat and vegetable basis for school meals.

Known recipe composition for the production of sausages, including meat components in the form of semi-fat pork, other components of the formulation in the form of salt, sodium nitrite, sugar, ground white pepper, nutmeg (Rogov I.A. Production of sausages and deli meats / I.A. Rogov , A.I. Zharinov. - M.: Profizdat, 1994. - P.73).

The disadvantage of this prescription composition is the receipt of the finished product with low rheological and organoleptic properties, low nutritional value.

Also known is the recipe composition for producing sausages, including meat components in the form of strained beef of the 1st grade and lard fat, vegetable components in the form of isolated soy protein, other components in the form of dried cow's milk, water for dissolving soy protein, sodium chloride, sodium nitrite, nutmeg (Handbook of sausage production technologist / I.A. Rogov, A.G. Zabashta, B.E. Gutnik, etc. M .: Kolos, 1993. - S.150-159).

The disadvantage of this prescription composition is to obtain a finished product with low rheological properties that does not meet the daily requirements for children of high school age in the content of proteins, fats, carbohydrates, which has low energy value.

The aim of the invention is the development of a prescription composition for the preparation of cooked sausage products using non-traditional types of raw materials for children of high school age, with improved rheological and organoleptic properties, high nutritional value.

This is achieved by the fact that in the prescription composition for preparing boiled sausage products using non-traditional types of raw materials for children of high school age, including meat components of the formulation in the form of veined beef grade 1, vegetable components in the form of hydrated soy protein isolate, table salt, spices and water, in the composition of meat components additionally contains nutria meat, in the composition of vegetable components additionally contains onion and carrots red, as spices contains t allspice and ground black pepper, and also includes rice, fermented culture fungal genus Monascus, olive oil, cod liver oil, mono- and diglycerides, carrageenan, with the following component ratio, wt.%:

Nutria meat 30.0-30.8 Veined beef of 1 grade 30.0-30.8 Sauteed onions 1.0-3.0 Culture Fermented Rice mold fungus genus Monascus 0.06-0.08 Red carrot 3.5-4.5 Olive oil 10.1-10.9 Fish fat 0.3-0.7 Mono- and diglyceride 0.04-0.06 Hydrated Soy Protein isolate 3.0-4.0 Common salt 1.0-2.0 Carrageenan 1.5-2.5 Ground allspice 0.5-0.58 Ground black pepper 0.5-0.58 Water Rest

The nutria meat is not only inferior to the meat of farm animals and poultry, but even surpasses it in some respects. The protein content of muscle tissue in meat of nutria is 80-82%, and in beef - 75%. Nutria fat is close to pig in its indicators, it is very useful for patients, children and the elderly, it is able to neutralize and remove heavy metals and radioactive substances from the human body. The full value of the protein of nutria meat in terms of content and ratio of essential amino acids is 81.5% (beef - 80%). In nutria meat, there is a sufficient amount of non-protein nitrogenous substances (4-5%) that stimulate appetite and secretion of the digestive glands. Fat contains relatively many unsaturated essential fatty acids. Its digestibility is 90-93%. The meat has an intense red-brown color, as it contains an increased amount of muscle hemoglobin (myoglobin), therefore it is recommended for children with anemia. Nutria meat has anti-allergenic properties. Thus, nutria meat must be used as raw material for the production of food for school meals along with beef.

Glycerides are esters of glyceride and fatty acids. All natural fats consist of a mixture of such esters, which are formed during the esterification of glyceride with several acids that make up each fat. Depending on the number of hydroxyl groups esterified in glycerol, monoglycerides, diglycerides and triglycerides are distinguished. Vegetable fats contain the largest amount of unsaturated and polyunsaturated fatty acids, which determines their predominant use in school food product formulations. To achieve the required amount of vegetable oils in the nutrition of schoolchildren, you can introduce corn, olive, sunflower and other oils into it. But the consistency of vegetable oils does not allow their use in the production of cooked assorted sausages in large quantities. For better digestibility, fats should be well emulsified, since in a state of fine emulsion they can be absorbed unchanged.

In the preparation of minced meat for the manufacture of cooked sausages, it is proposed to use an emulsifier - mono- and diglycerides to form a stable emulsion, provided that animal fats are replaced with vegetable oils in the recipes.

The effect of various amounts of mono- and diglycerides on the emulsifying ability and stability of the emulsion of model minced systems was studied. The results of studies of the effect of the amount of mono- and diglycerides on the emulsifying ability are presented in figure 1. Based on them, it was concluded that with an increase in the amount of added mono- and diglycerides, the emulsifying ability and stability of the emulsion increase.

In the production of cooked sausages, moisture absorption is important. The effect of the introduction of mono- and diglycerides on the moisture absorption capacity of the minced system was studied. The concentration of emulsifier was varied from 0 to 2%. The results of the study are presented in figure 2. It was concluded that the introduction of mono- and diglycerides slightly increases the moisture absorption capacity of the minced system.

Thus, the use of mono- and diglycerides in an amount of up to 1% as an emulsifier in the production of cooked sausages, has a positive effect on the emulsifying ability and stability of the emulsion, without changing the organoleptic characteristics. This makes it possible to replace animal fats with vegetable oils, which allows to increase the biological effectiveness of products for school nutrition.

Carrots and onions contain a number of useful substances that are practically absent in animal products: dietary fiber, essential oils, tannins and aromatic substances, organic acids, volatile, vitamins C, β-carotene, calciferol. Organic acids contained in carrots facilitate the absorption of sparingly soluble compounds of calcium, phosphorus and iron, contribute to the creation of a certain composition of microflora, and inhibit the processes of decay in the gastrointestinal tract. Dietary fibers contribute to the accelerated elimination of various carcinogenic and toxic elements from the body of schoolchildren. Vitamin C increases the body's resistance to infections, regulates cholesterol metabolism in the body and the functions of the endocrine and nervous systems. In addition, vitamins C and β-carotene are natural antioxidants that can destroy free oxidative radicals that are formed when various harmful factors act on the body.

Fish oil is necessary for children to obtain fat-soluble vitamins A, E, D; it helps the absorption of vitamins A and C contained in carrots. Vitamin D enhances the intake of calcium in the bone tissue of children and contributes to its growth and compaction. In fish oil, the main constituent is polyunsaturated fatty acids (PUFAs). PUFAs are involved in the transport and oxidation of cholesterol, prevent blood clots, stimulate the protective functions of the body of children, participate in the formation of hormones and in the exchange of B vitamins.

Olive oil contains unsaturated fatty acids that help lower blood cholesterol, maintain a balance of vital elements in the body, and act as a biochemical regulator for the absorption of salt and fats. In addition to the content of carbohydrates, proteins, vitamins and mineral salts, olive oil is characterized by a high content of oleic acid, which makes up more than 70% of all fatty acids and linoleic acid (about 10%). The polyphenols and Vitamin E contained in the oil are natural antioxidants.

The use of hydrated soy protein isolate allows you to enrich the product with a large amount of high-grade protein, vitamins, organic acids and minerals. The presence of a high content of calcium, which is a competitor to lead and strontium in chemical and biological processes, prevents the absorption of these heavy metals by the human body, thereby reducing their accumulative effect. The sulfur-containing amino acids present in the isolate (cystine, cysteine, methionine) are able to participate in the neutralization of lead, mercury, arsenic compounds and increase the resistance of schoolchildren to ionizing radiation.

Rice fermented by the mold culture of the genus Monascus is used to replace nitrates in meat products. The introduction of extracts obtained using strains in nitrite-free cooked sausages leads to the formation of a very attractive color. Scientific studies confirm the pharmacological properties of fungi cultures of the genus Monascus, especially to lower cholesterol and cholesterol.

Carrageenan is a seaweed dietary supplement. It is known to use carrageenan as a stabilizer, structurant, emulsifier, thickener in the production of many food products. Carrageenan interacts with proteins to form strong electrostatic bonds. With a more gentle treatment, the molecular chains of carrageenan are less destroyed, and it forms a stronger bond with meat proteins, has a detoxifying effect (for example, removes mercury from the kidneys). Carrageenan is used as a builder to maintain the consistency of products.

The combination of these components allows you to get an enriched product for nutrition of children of high school age, with high nutritional, biological and energy value.

All raw materials used meet the safety criteria established by the “Biomedical requirements and sanitary standards for the quality of food raw materials and food products” approved by the Ministry of Health.

The composition is implemented as follows.

According to the technology, the meat components of the recipe are salted, then the meat recipe components are grinded in a predetermined ratio on a spinning top, cutted with the simultaneous introduction of vegetable and other recipe components in a predetermined amount, minced meat is formed into shells, heat treatment is performed to obtain the finished product, cooled and packaged.

Examples of specific performance.

Example 1

Veined 1 grade beef (30.0%) and nutria meat (30.0%) are subjected to salting at a temperature of 0-4 ° C with concentrated brine during grinding to 2-6 mm for 6-24 hours. Then, the salted meat raw materials are ground in a spinning top.

The crushed raw material is cutter for 8-12 minutes with the simultaneous introduction of water, common salt (1.0%), ground black pepper (0.5%), ground allspice (0.5%), fresh red carrot (3.5 %), carrageenan (1.5%), rice fermented by a culture of molds of the genus Monascus (0.06%), onion (1.0%), olive oil (10.1%), fish oil (0.3 %), hydrated soy protein isolate (3.0%) and mono- and diglycerides (0.04%). Forcemeat temperature should be no more than 8 ° С. In order to exclude oxidative processes in the product during storage, the mass is subjected to vacuum treatment (deaerated).

The prepared minced mixture is formed into a shell.

Heat treatment includes precipitation, frying and cooking. Precipitation lasts 2-4 hours at a temperature of 12 ° C. Sausages are fried in stationary chambers at a temperature of 90-100 ° C for 30-50 minutes until the surface of the sticks becomes red and the temperature inside the stick reaches at least 55 ° C. Fried products are boiled in cooking chambers with steam at 75-85 ° C for 5-10 minutes until the temperature in the center of the loaf reaches 69-71 ° C. After cooking, the sausages are cooled in the shower with cold water for 6-10 minutes, then in the chamber at a temperature not exceeding 8 ° C until the temperature in the center of the loaf reaches 0-15 ° C.

For storage and transportation, sausages are packed in clean metal, plastic and wooden boxes or boxes made of corrugated cardboard, as well as in containers. The temperature of sausages before packing in a container should be 0-15 ° C.

Qualitative and organoleptic indicators of the resulting product are presented in the table.

Example 2

Veined 1 grade beef (30.4%) and nutria meat (30.4%) are subjected to salting at a temperature of 0-4 ° C with concentrated brine during grinding to 2-6 mm for 6-24 hours. Then, the salted meat raw materials are ground in a spinning top.

The crushed raw materials are cutter for 8-12 minutes with the simultaneous introduction of water, common salt (1.5%), ground black pepper (0.54%), allspice (0.54%), fresh red carrots (4.0 %), carrageenan (2.0%), rice fermented by a culture of molds of the genus Monascus (0.07%), onion (2.0%), olive oil (10.5%), fish oil (0.5 %), hydrated soy protein isolate (3.5%) and mono- and diglycerides (0.05%). Forcemeat temperature should be no more than 8 ° С. In order to exclude oxidative processes in the product during storage, the mass is subjected to vacuum treatment (deaerated).

The prepared minced mixture is formed into a shell.

Heat treatment includes precipitation, frying and cooking. Precipitation lasts 2-4 hours at a temperature of 12 ° C. Sausages are fried in stationary chambers at a temperature of 90-100 ° C for 30-50 minutes until the surface of the sticks becomes red and the temperature inside the stick reaches at least 55 ° C. Fried products are boiled in cooking chambers with steam at 75-85 ° C for 5-10 minutes until the temperature in the center of the loaf reaches 69-71 ° C. After cooking, the sausages are cooled in the shower with cold water for 6-10 minutes, then in the chamber at a temperature not exceeding 8 ° C until the temperature in the center of the loaf reaches 0-15 ° C.

For storage and transportation, sausages are packed in clean metal, plastic and wooden boxes or boxes made of corrugated cardboard, as well as in containers. The temperature of sausages before packing in a container should be 0-15 ° C.

Qualitative and organoleptic indicators of the resulting product are presented in the table.

Example 3

Veined 1 grade beef (30.8%) and nutria meat (30.8%) are subjected to salting at a temperature of 0-4 ° C with concentrated brine during grinding to 2-6 mm for 6-24 hours. Then, the salted meat raw materials are ground in a spinning top.

The crushed raw materials are cutter for 8-12 minutes with the simultaneous introduction of water, table salt (2.0%), ground black pepper (0.58%), ground allspice (0.58%), fresh red carrots (4.5 %), carrageenan (2.5%), rice fermented by the cultivation of molds of the genus Monascus (0.08%), onion passerized (3.0%), olive oil (10.9%), fish oil (0.7 %), hydrated soy protein isolate (4.0%) and mono- and diglycerides (0.06%). Forcemeat temperature should be no more than 8 ° С. In order to exclude oxidative processes in the product during storage, the mass is subjected to vacuum treatment (deaerated).

The prepared minced mixture is formed into a shell.

Heat treatment includes precipitation, frying and cooking. Precipitation lasts 2-4 hours at a temperature of 12 ° C. Sausages are fried in stationary chambers at a temperature of 90-100 ° C for 30-50 minutes until the surface of the sticks becomes red and the temperature inside the stick reaches at least 55 ° C. Fried products are boiled in cooking chambers with steam at 75-85 ° C for 5-10 minutes until the temperature in the center of the loaf reaches 69-71 ° C. After cooking, the sausages are cooled in the shower with cold water for 6-10 minutes, then in the chamber at temperature not higher than 8 ° С until the temperature in the center of the loaf reaches 0-15 ° С.

For storage and transportation, sausages are packed in clean metal, plastic and wooden boxes or boxes made of corrugated cardboard, as well as in containers. The temperature of sausages before packing in a container should be 0-15 ° C.

Qualitative and organoleptic indicators of the resulting product are presented in the table.

Obtained according to the claimed recipe composition boiled sausage product using non-traditional types of raw materials for children of high school age satisfies in the content of proteins by 7.2%, fat by 8.8%, carbohydrates by 2.1%, energy value by 6.4% from daily requirements of children of high school age in nutrients and energy.

Tasting assessment found that the best organoleptic and rheological properties boiled sausage product using non-traditional types of raw materials for children of high school age, obtained according to example No. 2 (table).

Thus, in comparison with the prototype, the proposed recipe composition allows you to get a cooked sausage product using non-traditional types of raw materials for children of senior school age with a more stable structure associated with obtaining a stable meat emulsion, delicate texture, increased juiciness, balanced composition of food substances.

Table Indicators Sausages obtained by the prototype Cooked sausage using non-traditional types of raw materials for children of senior school age Example No. 1 Example No. 2 Example No. 3 Protein,% 11,2 13.6 13.8 14.1 Moisture% 65,4 66.3 66.8 67.2 Fat% 9.07 11.24 11.37 11.59 Carbohydrate% 7.3 8.0 8.32 8.65 Energy value, kcal
155.63
187.56
190.81
195.31 Organoleptic evaluation of the product by a five-point system Appearance 4.4 4,5 4,5 4,5 Color 4.9 4.8 4.9 4.9 Smell, aroma 4.7 4.7 4.7 4.7 Taste 4,5 4.6 4.7 4.6 Consistency 4.6 4.8 4.9 4.8 Juiciness 4.7 4.8 4.8 4.8 Overall product quality rating
4.6
4.7
4.8
4.7

Claims (1)

A cooked sausage product using unconventional types of raw materials for children of high school age, including meat components of the recipe in the form of beef of the first grade, vegetable components in the form of hydrated soy protein isolate, table salt, spices and water, characterized in that it additionally contains meat components contains nutria meat, in the composition of plant components additionally contains passer onions, red carrots, contains spices allspice and black pepper as spices loty and also includes rice, fermented culture fungal genus Monascus, olive oil, cod liver oil, mono- and diglycerides, carrageenan in the following ratio, wt.%:
Nutria meat 30.0-30.8 Veined beef of 1 grade 30.0-30.8 Sauteed onions 1.0-3.0 Culture Fermented Rice mold fungi of the genus Monascus 0.06-0.08 Red carrot 3.5-4.5 Olive oil 10.1-10.9 Fish fat 0.3-0.7 Mono- and diglyceride 0.04-0.06 Soy Protein Isolate 3.0-4.0 Common salt 1.0-2.0 Carrageenan 1.5-2.5 Ground allspice 0.5-0.58 Ground black pepper 0.5-0.58 Water Rest

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