RU2399332C1 - Compound for preparation of functional food product serving to improve condition of cartilaginous tissue and arthral liquid - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: compound contains fish raw material, vegetal components, minced scutiferous ray fins, a thickener, flavouring agents and water at a specific components ratio.

EFFECT: invention enables improvement of the condition of cartilaginous tissue and arthral liquid due to usage of functional ingredients represented by glycosamines, their source being fish cartilaginous tissue.

6 cl, 1 tbl, 2 ex

Description

The invention relates to the fishing industry, and in particular to the production of functional food products (canned or preserves) based on fish raw materials.

In recent decades, due to the increase in the number of chronic diseases and the establishment of their causal relationship with unbalanced nutrition, food products have become regarded as an effective means of maintaining physical and mental health and reducing the risk of many diseases. So-called functional products can solve the problem of power optimization. Functional products are products that, due to their enrichment with vitamins, minerals, pro- and prebiotics, and other valuable nutritional substances, acquire new properties — beneficially affect various body functions, improving not only human health, but also preventing various diseases. Moreover, it is very important to ensure that the taste of the product remains at a high level.

Known compositions for the preparation of canned fish or preserves containing fish, vegetables, vegetable oil, an antiseptic and a functional ingredient - modified sea kale (RF patent No. 2147412, IPC A23L 1/325, RF patent No. 2147413, IPC A23L 1/325). The functional orientation of these canned foods is the removal of heavy metals from the body and the improvement of bone tissue (bone density, kinetics of calcium, phosphorus, magnesium ions).

The disadvantage of this product is that the above functional ingredient does not improve the condition of cartilage.

Closest to the claimed technical solution is a composition for preparing a functional food product, the action of which is aimed at improving the condition of bone and cartilage tissue - canned fish growing for young children, including fish, herbal components and flavoring additives. As functional ingredients, essential amino acids and proteins of dairy origin — cottage cheese and milk powder — are used as calcium sources (RF patent No. 2197872, IPC A23L 1/325).

The task of the invention is to expand the range of functional foods that improve the condition of cartilage and joint fluid through the use of glucosamines as functional ingredients, the source of which is the cartilage tissue of stingrays.

This object is achieved in that the composition for the preparation of a functional food product that improves the condition of cartilage and joint fluid contains fish raw materials, vegetable components, a functional ingredient, flavoring additives, according to the invention, minced meat from shingles of stingrays is used as a source of a functional ingredient, this component is taken in the following ratio, wt.%:

fish raw materials 31.4-37.6 plant component 8.4-13.5 mincemeat from fins of shield-bearing stingrays 31.4-37.6 thickener 3.6-16.9 flavoring additives 0.4-0.6 water rest

Moreover, the composition is used for the preparation of canned or preserves. Raw fish is used in the form of minced meat. As plant components, vegetables are used in the following ratio, wt.%: Onions - 3.7-4.5%, carrots - 3.7-4.5%, red bell pepper - 1.0-4.5% in fried and crushed. As a thickener use a 3% solution of agar or a 3% solution of carrageenan in water. And in the preparation of preserves, sodium benzoate is additionally used as a preservative.

Stingrays are cartilaginous fish, the high content of cartilage in them predetermined the search for biologically active components in their composition - glucosamines, which are a common component of cartilage and functional food ingredient, as well as the creation of functional food products based on them.

We found that with age, the accumulation of hexosamines occurs in the cartilaginous tissue of thyroid-bearing stingrays. Of the greatest importance among hexosamines - derivatives of hexoses containing an amino group instead of one of the hydroxyl groups, glucosamine has. It is an active ingredient in chondroprotective drugs that stimulate chondrocytes to produce proteoglycans responsible for the mechanical function of cartilage (VV Badokin, “Medication for primary (ideopathic) osteoarthritis,” Russian Medical Journal, No. 5, 2003).

Thus, glucosamines participate in the construction of cartilage, but at the same time they have a wide spectrum of action and, in addition to cartilage, participate in the formation of tendons, joint fluid, connective tissue of the skin, bones, etc. According to many leading nutritionists in the world - this is the best way to treat osteoarthrosis.

The proposed technical solution meets the criteria of "novelty", "inventive step" and "industrial application".

The novelty in the claimed technical solution is that:

- To create functional food products, shredded fins of slopes are used, i.e. a complex of meat and cartilage stingrays;

- The physiologically functional food ingredient is glucosamines contained in the cartilage of stingrays;

- enrichment of the product is carried out not with a pure isolated substance, but with the cartilaginous tissue of the rays containing this substance;

- as a result of heat treatment, more than 80% of hexosamines from the level of their initial content remain intact;

- the glucosamine content necessary in a functional food product, which is 20-50% of the daily requirement of the body for these micronutrients, is ensured by the use of fins of shield-bearing stingrays, preferably not less than 5 years of age.

Given the fact that for the production of products according to the claimed technical solution does not require any additional equipment, it can be produced using equipment existing at any fish processing enterprise - the proposed technical solution should be considered as meeting the criterion of "industrial applicability".

Heat treatment is an indispensable process in the production of food products from aquatic organisms, including the production of long-term storage products: canned or preserves. We studied the effect of heat treatment on the biologically active components of the shield-bearing stingrays fins and found that after the heat treatment of the fins, the amount of hexosamines in them remains almost at the same level (table 1). Recalculation to dry weight indicates that more than 80% of hexazamines remain intact.

Table 1 The effect of heat treatment on the content of hexosamines in the fins of shield-bearing stingrays,% of the total mass. Age of stingrays, years Hexazamines in fins ice cream heat treated four 0.26 0.24 5 0.30 0.30 6 0.36 0.35 7 0.30 0.33 8 0.50 0.57

Due to the fact that the hexosamines of shield-bearing stingrays are quite resistant to high temperatures, this type of raw material is recommended for the production of functional food products, the production technologies of which provide for high-temperature processing, namely, in the production of long-term storage products: canned foods and preserves, which have excellent organoleptic characteristics.

Canned food is prepared as follows.

Prepare the fish - wash, cut into fillets, chop. Fins of shield-bearing stingrays are thawed, skin is removed from them, and crushed to a homogeneous mass. Vegetables (onions, carrots, red bell peppers) inspect, wash, cut, fry in vegetable oil, chop. A minced mixture is prepared, flavoring ingredients (salt, black pepper) are added. A thickener is prepared from agar or carrageenan. The resulting mixture is thoroughly mixed, packaged in jars, rolled up and sent for sterilization. Get functional food products - canned food.

Preserves are prepared as follows.

The fish is thawed, cut into fillets, boiled in water for 5 minutes, cooled and chopped. Fins of shield-bearing stingrays are thawed, skinned, boiled in water for 5 minutes, cooled and ground. Vegetables (onions, carrots, red bell peppers) inspect, wash, cut, fry in vegetable oil, chop. A thickener is prepared from agar or carrageenan. Add flavoring ingredients (salt, black pepper), water and sodium benzoate. The mixture is thoroughly mixed. The stuffing mixture is heated in the oven or on the stove with occasional stirring for 5 minutes after the mixture reaches a temperature of 100 ° C. The mixture is Packed hot in cans, rolled up, cooled, stored in the refrigerator. Receive functional food products - preserves.

Examples of specific performance.

Example No. 1.

The composition is used to obtain canned food.

Stuffing "Surimi" defrost. Fins of shield-bearing stingrays are thawed, skinned, crushed. Onions, carrots and red bell peppers are inspected, peeled, washed, chopped, fried, chopped. A 3% solution of agar in water is prepared: the agar is pre-soaked in water to swell, then heated with stirring until dissolved.

Compose a composition for the production of functional food products, wt.%:

minced surimi 6.6 onion 3,7 carrot 3,7 red bell pepper 1,0 mincemeat from fins of shield bearers 37.6 thickener 16.9 flavoring additives 0.4 water rest

Namely, to obtain 1 tube. canned foods take 130.7 kg of surimi minced meat, 134.2 kg of shredded shredded fin shingles, 13.2 kg of fried chopped onions, 13.2 kg of fried chopped carrots, 3.6 kg of fried chopped red bell pepper, 1.26 kg of salt , 0.2 kg of black pepper, 60.3 kg of a 3% agar solution. The stuffing mixture is thoroughly mixed, packaged in jars, rolled up, sent for sterilization. Get 1 tube. canned food, which is a functional food product for the content of glucosamines that make up the cartilage of stingrays. Canned food has a pleasant fishy taste and smell, enriched with the taste and smell of vegetables. The color is white with orange and red spots, no sediment. The content of the main food components: protein - 15.5%; fat - 1.0%; hexosamines - 0.25%.

Example No. 2.

To obtain preserves, the chum salmon is thawed, cut into fillets, the costal bones are removed and skinned, then boiled in boiling water for 5 minutes and crushed. Get minced chum. The fins of the shield-bearing stingrays are thawed, skinned, boiled in boiling water for 5 minutes, and ground. Onions, carrots, red bell peppers are inspected, washed, cut, fried in vegetable oil, chopped. A 3% solution of carrageenan in water is prepared: carrageenan is pre-soaked in water to swell, then heated with stirring until dissolved. Compose a composition for the manufacture of functional food products, wt.%:

minced chum 31,4 onion 4.3 carrot 4.3 red bell pepper 4.3 mincemeat from fins of shield bearers 31,4 thickener 3.6 flavoring additives 0.6 sodium benzoate 0.1 water rest

Namely, to obtain 1 tube. preserves take 112.1 kg of minced chum salmon, 112.1 kg of chopped barked fin shingles, 15.35 kg of fried chopped onions, 15.35 kg of fried chopped carrots, 15.35 kg of fried chopped red bell pepper, 1.84 kg of salt , 0.2 kg of black pepper, 0.357 kg of sodium benzoate, 63.7 kg of water are mixed, heated with stirring for 5 minutes after the mixture reaches a temperature of 100 ° C, 20.8 kg of a 3% solution of carrageenan are added, mixed, packaged in banks, cool, store in the refrigerator. Get 1 tube. preserves, which are functional food products for the content of glucosamines that make up the cartilaginous tissue of shield-bearing stingrays.

The color of the preserves is pleasant pink with red spots, the taste and smell are typical of fish, in harmony with the taste and smell of vegetables. The content of the main food components: protein - 14.0; fat - 1.5%; hexosamines - 0.14%.

The high content of hexazamines in the cartilaginous tissue of the shield-bearing stingrays allowed these hydrobionts to be used as raw materials to create functional foods that meet the body's micronutrient requirements for restoring connective tissue, joint fluid, tendons, and cartilaginous tissue.

Claims (6)

1. Composition for the preparation of a functional food product that improves the condition of cartilage and joint fluid, characterized in that it contains fish raw materials, vegetable components, mincemeat from shield fin stingrays, thickener, flavorings and water in the following ratio of components, wt.% :
fish raw materials 31.4-37.6 plant components 8.4-13.5 mincemeat from fins of shield-bearing stingrays 31.4-37.6 thickener 3.6-16.9 flavoring additives 0.4-0.6 water rest 2. The composition according to claim 1, characterized in that it is used for the preparation of canned food or preserves. 3. The composition according to claim 1, characterized in that the fish raw materials are used in the form of minced meat. 4. The composition according to claim 1, characterized in that onion-3.7-4.5 wt.%, Carrots-3.7-4.5 wt.%, Red bell pepper-1.0 are used as plant components -4.5 wt.%. 5. The composition according to claim 1, characterized in that the plant components are used in fried crushed form. 6. The composition according to claim 1, characterized in that as a thickener use a 3% solution of agar or a 3% solution of carrageenan in water.