RU2398481C1 - Minced meat semi-finished product - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry, in particular to production of functional minced meat semi-finished products with prebiotic effect. Semi-finished product contains the following components, in wt %: low-fat trimmed pork - 27.7-31.7, poultry meat of mechanical dissection -10.0-15.0, lactulose - 2.0-3.0, textured soya flour - 10.0-15.0, dried and finely ground breadcrumbs - 2.5-4.5, wheat flour bread - 5.0-10, hen's egg - 1.5-2.5, garlic - 0.8-1.2, onions - 0.8-1.2, cumin - 0.2-0.4, coriander - 0.1-0.3, black pepper - 0.1-0.2, table salt - 1.0-1.8, drinking water - the rest. ^ EFFECT: invention provides for expansion of functional minced meat semi-finished products range having prebiotic activity, improved nutrition value and improved functional-technological and structural-mechanical properties. ^ 5 tbl

Description

The invention relates to the food industry, in particular to the production of functional meat chopped semi-finished products with a prebiotic effect.

The prior art semi-finished meat chopped dietary products containing meat raw materials in the form of horse meat or horse meat with the addition of poultry or mutton, as well as co-containing components - textured soy flour, soy flour in the form of a powder, soy fiber. In addition, the semi-finished product includes the biologically active additive “Thistle meal”, breadcrumbs, melange, CO ₂ - extracts of allspice, dill, parsley, caraway seeds or their emulsions, sunflower oil, Carotino or Vetoron 2% oil , iodized prophylactic salt, drinking water (RU 2279819, A23L 1/31).

This product has a high nutritional biological value, has the necessary properties for preventive nutrition for liver diseases. However, dietary fiber, such as soybean fiber, entering the gastrointestinal tract, is only partially utilized by the intestinal microflora and does not solve the problem of correcting intestinal microbiocenosis disorders. And the multicomponent composition of semi-finished products somewhat complicates the technology of preparation of the product.

The restoration of intestinal microflora is often carried out by prescribing a variety of probiotics that are not always compatible with representatives of normoflora and can be eliminated from the intestine within a few minutes.

A more rational physiological way to maintain an active state of the normal intestinal microflora is to take prebiotics, which are able to selectively stimulate the growth and reproduction of lactobacilli and bifidobacteria, that is, species that dominate the intestinal normoflora in humans.

Known meat-based prebiotic compositions for the production of food for young children, including various types of meat raw materials, lactulose, spices, salt and water (RU 2250716, A23L / 317, A23L / 314; RU 2250715, A23L / 317, A23L / 314; RU 2250048, A23L / 317, A23L / 314).

These meat-based prebiotic compositions with a lactulose content of 08-1.2% provide a prebiotic effect only in a young child's body.

The closest technical solution to the claimed one is a semi-finished meat product, including meat raw materials in the form of beef tinned and pork tart, side fat or poultry mechanically deboned, a complex supplement with biologically active properties based on a solution of sodium caseinate, transglutaminase, oligosaccharides, or fructooligosaccharides derivatives and water, while ligulose in the amount of 0.2-2% is used as oligosaccharides. In addition, the semi-finished product contains spices, table salt and drinking water. The disadvantage of this technical solution is the complexity of the technology due to the need for separate preparation of complex additives and high cost. In the case of using this additive as a finished product for the preparation of semi-finished meat product, the possibility of using it with an expired term is not excluded, which may affect the quality of the finished product. In addition, the content of lactulose in the complex additive in an amount of 0.2-2%, and therefore, in the finished product is a maximum of 0.2%, does not meet the requirements of functionality, since it is less than 10% of the daily requirement of the body.

The technical result of the claimed technical solution is to expand the range of functional processed meat products chopped with prebiotic activity, increased biological value and improved functional-technological and structural-mechanical properties.

The technical result is achieved by the fact that the meat semi-finished product contains meat raw materials, lactulose, spices, edible salt and drinking water, while the meat raw materials are semi-fat veined pork with the addition of poultry meat mechanically deboned, as spices - garlic, onion, caraway seeds, coriander, black pepper, in addition, the semi-finished product contains textured soy flour, breadcrumbs, wheat flour bread, chicken egg in the following ratio, wt.%:

Pork - veined bold 27.7-31.7 Mechanical deboned poultry meat 10.0-15.0 Textured soya flour 10.0-15.0 Breadcrumbs 2.5-4.5 Wheat flour bread 5.0-10 Lactulose 2.0-3.0 Chicken egg 1.5-2.5 Garlic 0.8-1.2 Onion 0.8-1.2 Caraway 0.2-0.4 Coriander 0.1-0.3 Black pepper 0.1-0.2 Edible salt 1.0-1.8 Drinking water Rest

The choice in the recipe for semi-finished meat minced pork veined bold as the main raw material in the declared amount is based on its balance in all main nutrients - proteins, fats, minerals, as well as on the balance of proteins in amino acid composition. A higher pork content compared with the declared amount leads to a noticeable clarification of the finished product, less high - to reduce the biological value of the product, violating the optimal ratio of fat and protein. Mechanical deboned poultry introduced into minced meat has a high content of fat, calcium, iron and ascorbic acid, as well as a higher pH level. An increase in the content of ascorbic acid in poultry meat of mechanical deboning due to the ingress of bone marrow (2-3 mg per 100 g of meat) ensures the course of redox reactions in humans, inhibits the lipid process. In addition, the recipe composition of pork and poultry in the stated quantitative ratio has a positive effect on carbohydrate and cholesterol metabolism and has antianemic properties, and also provides a high indicator of the biological value of the protein component of the composition.

To maintain normal intestinal microflora in the inventive composition of the semi-finished product, a functional ingredient is used that has prebiotic activity - lactulose in an amount of 2-3% wt.h. Lactulose is an oligosaccharide whose molecule consists of galactose and fructose molecules, is able to perform this function due to the fact that it is practically not split by enzymes of the upper gastrointestinal tract (GIT) and reaches unchanged in the large intestine. There, it undergoes a fermentation process with bifidobacteria and serves as a growth factor for them. Fermentation occurs due to anaerobic processes, as a result of which lactulose is hydrolyzed by bacterial enzymes with the formation of organic acids, mainly lactic, acetic, butyric and propionic. As a result, the contents of the intestine are acidified, and the osmotic pressure in the colon increases. Unlike other oligosaccharides (raffinoses, stachyoses), when methane is decomposed by bacterial enzymes, it contributes to the formation of flatulence in humans, lactulose metabolites are natural for the body. In addition, the introduction of lactulose into meat raw materials, which is a ketone from a chemical point of view, leads to an increase in the pH level, which is higher than the isoelectric point of the main proteins of muscle tissue. Since at the same time most of the moisture is bound to proteins, and protein fibers are closely connected, which creates a barrier to diffusion, the moisture-binding ability increases, losses during the heat treatment of the product decrease, which ultimately helps to increase the juiciness and tenderness of the product. The content of lactulose in an amount of 2-3% by weight of the semi-finished product is sufficient to meet the daily needs of an adult to maintain normal gastrointestinal activity. Adding less than 2% lactulose to the semi-finished product is not justified, since in this case the product is not physiologically functional. According to GOST-52349-2005, the product’s functionality determines the presence of a physiologically active substance, in this case, lactulose in an amount of 10 to 50% of the daily requirement, that is, when the content of a finished product in a 100-gram portion is from 2-3 grams in accordance with food standards fibers (Skurikhin I.M., V.A. Tutelyan. - M: DeLiPrint, 2007. - 276 p.). The introduction of more than the stated amount into the semi-finished product of lactulose leads to the appearance of a sweeter taste, unusual for this product. The use of chicken eggs serves to improve the water-holding ability and, as a result, improve the structural and mechanical properties of the finished product. The introduction of wheat and breadcrumbs into the bread recipe contributes to the improvement of the structural and mechanical properties of the finished product. Moreover, the addition of these ingredients in amounts less than stated in the recipe is not justified, since the structural and mechanical properties of the product are violated, the product is loose, disintegrating. If the prescription value is exceeded, juiciness decreases and losses during heat treatment increase.

The addition of soybean textured flour contributes to the enrichment of the semi-finished product with a complete vegetable protein, as well as isoflavones, which have a wide spectrum of biological activity and, in particular, pronounced hepatoprotective, choleretic and hematopoietic actions. Isoflavones, being hydrogen carriers and powerful antioxidants, inhibit free radical processes, protecting cells from destruction. And the combination of poultry meat of mechanical boning and soya textured flour with the claimed quantitative ratio significantly increases the functional and technological characteristics of the semi-finished product by increasing the pH level and moisture-binding ability.

Spices included in the semi-finished product - garlic, caraway seeds, peppers, onions, coriander, which have clear preservative properties, provide durability of both taste and aromatic characteristics of the finished product.

Thus, the use of all prescription components in these mass proportions allows to obtain a composition characterized by high biological value, optimal prebiotic activity and improved functional and technological properties.

The deviation of the mass fractions of the components indicated in the claimed composition, both in the direction of increasing and decreasing, will lead to the imbalance of the chemical and amino acid composition, the deterioration of the organoleptic characteristics of semi-finished products.

The technology for the preparation of prefabricated minced meat

Raw raw meat from veneered bold pork and mechanically deboned poultry meat are minced in a meat grinder (cutter) with a hole diameter of 2-3 mm. Textured soy flour is pre-hydrated (pour hot water in a ratio of 1: 2). Onions and garlic are peeled and thoroughly washed with running water. It is allowed to grind prepared vegetables along with meat raw materials on a top. Next, lactulose is added in the form of an aqueous solution with a water module of 1: 5-6. The bread is pre-softened with water, then chopped on a meat cutter along with meat raw materials. Salt is used in dry form with preliminary sieving or in solution with water after filtration. When working with salt packaged in packs, it is allowed to use it without sifting. The crushed meat raw materials and all prepared components, except breadcrumbs and spices, are added to the mixer for preparing the recipe for minced meat. Semi-finished products of rounded flat shape are formed from the minced mixture, which are breaded with breadcrumbs and a mixture of spices.

Table 1 gives examples of semi-finished product formulations; table 2 - the chemical composition of the semi-finished products; table 3 - amino acid composition of semi-finished products; table 4 - the functional and technological properties of semi-finished products; table 5 - organoleptic indicators of semi-finished products

Table 1 Examples of recipes for semi-finished products,% Components Examples one 2 3 Veined pork bold 27.7 29.7 31.7 Mechanical deboned poultry meat fifteen 12.5 10 Textured soya flour fifteen 12.5 10 Wheat flour bread 5,0 7.5 10 Lactulose 3.0 2.5 2.0 Breadcrumbs 4,5 4,5 4,5 Chicken egg 2.5 2.0 1,5 Salt 1.8 1.7 1,0 Garlic 1,2 1,1 0.8 Onion 1,2 1,1 0.8 Caraway 0.4 0.35 0.2 Coriander 0.3 0.2 0.1 Black pepper 0.2 0.15 0.1 Drinking water Rest

table 2 The chemical composition of semi-finished products,% Examples Water Protein Fat Minerals Carbohydrates The energy value,
kcal per 100 g Total Including SanPiN 2.3.2.1078-2001 - Not less than 8 No more than 20 one 66,20 10.75 11.32 2.25 1.22 9.48 182.80 2 65.95 10.80 11.38 2.27 1.19 9.60 184.02 3 66.50 10.99 11.40 2.21 1.22 8.90 182.16

The table shows that the semi-finished protein is complete, as it contains all the essential amino acids, and their sum in all experimental samples is higher than in the FAO / WHO reference protein.

Table 4 Functional and technological properties of semi-finished products Example pH Moisture-binding ability,% to total moisture Heat loss one 6.45 92.1 10.01 2 6.55 93.8 9.21 3 6.62 93,4 9.89

Quality indicators of semi-finished meat chopped meat meet the requirements of GOST R 52675-2006 "Semi-finished meat and meat products. General specifications. "

Table 5 Organoleptic indicators of semi-finished products The name of indicators Characteristics of prefabricated minced meat Appearance and sectional view The shape is rounded flattened or oval flattened. The surface is evenly sprinkled with breadcrumbs and decorative spices without torn and broken edges. Stuffing is evenly mixed, without bones, cartilage, tendons, coarse connective tissue, blood clots and films Taste and smell In raw form - characteristic of high-quality raw materials with the aroma of spices; in fried - characteristic of a fried product, with the aroma of spices. There is no extraneous taste or smell. Color In its raw form - characteristic of the color of the raw materials used, uniform in section; in fried - characteristic of a fried meat product, uniform in cut, with a golden crust and particles of decorative spices of the corresponding color and shade on the surface

Claims (1)

Semi-finished meat product, minced, containing meat raw materials, lactulose, spices, table salt and drinking water, characterized in that the raw meat is semi-fat veined pork with the addition of mechanically deboned poultry, as spices are garlic, onion, cumin, coriander , black pepper, while the semi-finished product additionally contains textured soy flour, breadcrumbs, wheat flour bread, chicken egg in the following ratio, wt.%:
Veined pork bold 27.7-31.7 Mechanical deboned poultry meat 10.0-15.0 Textured soya flour 10.0-15.0 Breadcrumbs 2.5-4.5 Wheat flour bread 5.0-10 Lactulose 2.0-3.0 Chicken egg 1.5-2.5 Garlic 0.8-1.2 Onion 0.8-1.2 Caraway 0.2-0.4 Coriander 0.1-0.3 Black pepper 0.1-0.2 Edible salt 1.0-1.8 Drinking water rest