RU2459456C1 - Dietary product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The dietary product includes fish mince, a binding agent, eggs, culinary edible salt and water at preset ratios. The binding agent is represented by agar in the form of powder or gel or by food fibres produced from red algae.

EFFECT: invention allows to manufacture a product with energy value less than 300 kcal /100 g, with content of water equal to 70-80%, fat - 1-10%, protein - 17-25% and ashes -0,5-6%.

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Description

The invention relates to the food industry, in particular to the production of dietary food products from fish raw materials.

A known method for the production of enriched products or semi-finished products, according to which a semi-finished product, activator, enrichment or stabilizer, or mixtures thereof, compositions in the amount of 0.002-23.0 wt.% (See RF patent No. 2106095, A23B 4/027, 1993).

The disadvantages of this product include the introduction of large quantities of enrichment into the processed raw materials, which leads to an increase in the nutritional and energy value of the resulting product and limits its consumption among a certain category of the population.

A well-known food product in the form of fish-growing cutlets of increased nutritional value, consisting of chopped boiled fish fillet, squeezed berries, butter, potatoes, carrots, sodium chloride and breadcrumbs (see RF patent No. 235748, A23L 1/325, 2007).

The disadvantage of this product is that in order to reduce its cost in it, part of the fish raw material is replaced with vegetable (potatoes and crackers), which as a result leads to an increase in the calorie content of the final product, and the squeezed berries can manifest themselves as an allergen for a certain category of the population.

A well-known product consisting of a structure-regulating food additive, minced fish, spices and water (see RF patent No. 2193331, A23L 1/314, A23L 1/317, A23L 1/052, A23L 1/325, 1999).

The disadvantages of this product include the use of vegetable protein in the structure-regulating additive, which can lead to allergic reactions. In addition, phosphates are part of the additive, which reduces the safety of the final product, and starch increases its calorie content. The introduction of the stage of obtaining a food additive in the manufacture of the product increases the duration of the production process of the final product and requires additional financial investments.

Closest to the claimed is a dietary product, including minced fish, squid, margarine, eggs, salt, starch, milk powder and water. In addition, in addition, carrots, or seaweed, or peas, or pumpkins, or raisins, or maize can be added to the product (see RF patent No. 2111807, A23L 1/325, 1994).

The disadvantage of this dietary product is the use of starch and margarine in its formulation, which significantly increases the calorie content of the final product. In addition, the possibility of simultaneous use as a binder and starch, and seaweed is not advisable. Sea kale is a source of iodine, and it is necessary to control the content of this trace element in the final product to prevent its excessive intake into the human body. The absence of components such as onions and spices in the composition of the product may adversely affect the organoleptic characteristics of this product.

Currently, the prior art does not know the manufacture of dietary products based on minced fish using agar in the form of a powder or its gel, as well as using dietary fiber obtained from red algae.

The technical task of the claimed invention is to expand the range of low-calorie diet products with obtaining, for example, diet cutlets and sausages intended for nutrition of people suffering from diabetes, obesity and cardiovascular disease.

The energy value of such a product is less than 300 Kcal / 100 g, and the water content of 70-80%, fat 1-10%, protein 17-25% and ash 0.5-6%.

The task is achieved by selecting components and formulating a dietary product, including minced fish, binder, eggs, table salt and water, where agar in the form of powder or gel is used as a binder, or dietary fiber obtained from red algae, in the following their ratio wt.%:

Minced fish 55.0-70.0 Binder 0.5-4.0 Onion 4.0-7.0 Eggs 4.0-6.0 Salt 0.5-2.0 Spice 0.08-0.1 Water rest

The choice of the above components of the formulation is aimed at reducing the calorie content of the final product, in addition, the combined use of these components will provide the human body with complete, easily digestible proteins and enrich the product with dietary fiber, the use of which improves intestinal motor function. The claimed dietary product is prepared on the basis of minced fish obtained from low-fat fish species, in particular pink salmon, hake, catfish, pike, pike perch, in which the fat content is less than 10%. An optimally selected ratio of the water and the binder in the product makes it possible to obtain a product of uniform consistency, juicy, which leads to the production of the product, in general, with improved organoleptic characteristics. At the same time, the use of the product in diet food, where dietary fiber obtained from red algae is used as a binder, allows you to lower cholesterol and regulate glucose levels in human blood. Dietary fiber must meet the following requirements: the content of polysaccharides, including fiber, at least 80% and protein - not more than 20%, with a degree of swelling of 50-350% and capable of binding one gram to 25 g of water and 1.5-3, 5 g of fat. It should be noted that with further heat treatment, the final product is, for example, diet cutlets, due to the presence of dietary fiber in it, it does not deform and does not lose water, and the addition of such a binder to the minced mixture allows to increase the product yield by 10-20%. In addition, in the preparation of the stuffing composition, agar in the form of a powder can be used, which allows you to directly enter this ingredient into the cutter after grinding fish raw materials and making all the components provided for in the recipe. Agar, produced in the form of plates, grains, films, must first be dissolved in water and get its gel. The introduction of the gel into the minced mixture contributes to the uniform distribution of agar throughout the layer of the mixture and to obtain a product with a uniform consistency, which prevents the formation of defects in the final product in the form of voids filled with gel. Agar in the form of a powder or its gel has the following characteristics: water-binding capacity is up to 99 g of water per 1 g of product and is able to increase the yield of the product by 20-30%. A binder in the form of agar in the form of a powder or its gel, or dietary fiber obtained from red algae, is a natural natural additive, while it is not digested in the human gastrointestinal tract, which can significantly reduce the calorie content of the final product to 300 kcal / 100 g in the manufacture of, for example, diet cutlets and sausages. The introduction of eggs into the product allows enriching it with phospholipids, polyunsaturated fatty acids and high-grade proteins. To improve the taste characteristics of the stuffing mixture, eggs, onions, salt and spices are added in the amount prescribed by the recipe. The final product can be presented in the form of culinary products, such as diet cutlets or sausages.

Examples of the manufacture of a dietary product.

Example 1. Dietary product made in the form of diet cutlets, in the following ratio of components, wt.%:

Minced fish 55.0 Agar (powder) 1,0 Onion 6.0 Eggs 6.0 Salt 1,0 Spice 0.08 Water rest

The product yield, after heat treatment, is 64%, calorie content 66 kcal / 100 g, water content 74%, fat 1.5%, protein 23%, ash 1.5%.

Example 2. A dietary product is carried out analogously to example 1, except that it is made in the form of dietary sausages, the calorie content of which is 66 kcal / 100 g, water content 73%, fat 1%, protein 24%, ash 2.0%.

Example 3. It is carried out analogously to example 1, except that as a binder use dietary fiber obtained from their red algae in an amount of 3.0 wt.% To the total weight of the whole stuffing mixture. In this case, the calorie content of the product is 70 kcal / 100 g.

Example 4. Dietary product made in the form of dietary sausages, in the following ratio of components, wt.%:

Minced fish 70.0 Alimentary fiber 3.0 Onion 6.0 Eggs 6.0 Salt 1,5 Spice 0.1 Water rest

The yield of the product, after heat treatment, is 89%, calorie content 79 kcal / 100 g, water content 75%, fat 5%, protein 18.2%, ash 1.8%

Example 5. It is carried out analogously to example 4, except that agar in the form of a gel is used as a binder at a ratio of 1.5 wt.% To the total weight of the whole minced mixture.

Example 6. Dietary product made in the form of cutlets, in the following ratios, wt.%:

Minced fish 65.0 Agar (gel) 4.0 Onion 7.0 Eggs 5,0 Salt 2.0 Spice 0.1 Water rest

At the same time, the finished product yield is 61%, calorie content is 74 kcal / 100 g, water content is 75%, and fat is 3%, protein 19% and ash 3.0%.

Claims (1)

Dietary product, including minced fish, binder, eggs, table salt and water, characterized in that the binder is used as agar in the form of a powder or its gel or dietary fiber obtained from red algae, in the following proportions, wt.%:
minced fish 55.0-70.0 binder 0.5-4.0 onion 4.0-7.0 eggs 4.0-6.0 salt 0.5-2.0 spice 0.08-0.1 water rest