RU2462050C1 - Food composition for usage in food products for phenylketonuric children - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The food composition for usage in food products for phenylketonuric children includes a dry egg product - 5-30 wt % in terms of dry substance and swelling maize starch - 70-95 wt % in terms of dry substance.

EFFECT: introduction of the food composition with an egg protein product into dishes recipes enhances the product nutritious value, has an immune-stimulating effect, allows to dose phenylalanine in alimentation of phenylketonuric children.

2 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the production of food for children with a hereditary pathology of amino acid metabolism - phenylketonuria (PKU), for which diet therapy is the only treatment method.

The proposed food composition is new, no analogues of the proposed composition were found.

The inventive food composition contains products of the processing of chicken eggs (dry melange or dry protein, or dry yolk) in combination with corn swelling starch in the following quantities, wt.%: Dry egg product 5-30, swelling starch (up to 100).

Timely organized diet therapy (from the first days of life) is built on the principle of a sharp restriction of phenylalanine (FAN) contained in food, on average, from 2500 mg for healthy children to 300-400 for patients with PKU, foods with a high protein content of animal origin are excluded. However, it is not required to completely protect the patient's body from the intake of FAN. For normal metabolic processes in the body and brain development (including), the child needs a certain small amount of FAN, because 40% of dietary FAN in children is spent on building their own body proteins, and therefore a deficiency of this amino acid in the body is just as dangerous as its excess.

The aim of the therapeutic effect of the diet on a child suffering from PKU is to maintain the concentration of phenylalanine in the blood serum of the child in the range (2-8 mg%) depending on the age of the child:

Age (years) FAN in the blood (mg%) 0-7 2-6 7-12 2-8 over 12 2-12

The semi-synthetic diet with PKU needs constant improvement, since it is depleted in natural vitamins, minerals; the assortment of dishes made from natural foods is small, which reduces the taste of the diet and impairs the child’s appetite.

The use of animal proteins in the preparation of specialized products for PKU patients has not been previously used due to the high content of phenylalanine in them, although animal protein contains valuable and irreplaceable natural ingredients that could significantly enrich the therapeutic diet of children with PKU.

Starch and its modifications have a small amount of protein 0.3-0.8%, a low gelatinization temperature of 60 ° -80 ° C, unique structure-forming, thickening, stabilizing properties of pastes that easily change when exposed to different processing methods, complete digestibility in the gastrointestinal tract intestinal tract. All this makes starch an ideal raw material for obtaining food compositions with the given composition, structure and physico-chemical properties on its basis.

The technical result of the invention is to increase the nutritional value of dishes by introducing into their formulation a food composition with an egg white product.

The technical result is achieved by the fact that in the food products of children with phenylketonuria, they use a food composition containing swelling corn starch (TU 9187-016-05747146-95 "Swelling corn starch") and dry egg product (TU 9219-011-00636790-2008 "Dry egg products") in the following ratio of components, wt.% On dry matter:

swellable corn starch - 70-95

dry egg product - 5-30

Due to the accurately calculated amount of egg protein product in combination with swelling corn starch, the proposed composition is enriched with vitamins, minerals, lipids, which increases the immunostimulating effect of food.

The amount of phenylalanine amino acid is strictly dosed depending on the type of food composition being developed (2):

Table 1 The composition of the products included in the food composition The name of indicators Product Name Swelling corn starch dry egg powder (mélange) dry yolk dry protein The protein content,%,
including phenylalanine 46.0 31.1 82,4 0.5 2.2 1.16 5.06 0.01 Vitamin A, mg 0.9 2.16 - - Vitamin B ₁ mg 0.25 0.35 - - Vitamin B ₂ mg 1,64 0.46 2.0 - Vitamin PP, mg 1.18 - - - β-carotene, mg 0.3 0.8 - - Total lipid content, g
in 100 g, including saturated fatty acids 37.3 52,2 1.8 - 11.32 15.8 0.5 - Ash% 4.9 3,5 5,6 0.26 The content of macronutrients, mg% 3073 2998 5276 13.8 The content of trace elements, mcg% 13,150.0 25081,0 2911.0 1.9 Calories, kcal / 100 g 524 580 320 323

Obtaining a food composition

Swirling corn starch, dry chicken egg products in an amount of: dry yolk 15-30 and swellable corn starch 70-85 g, or dry protein 5-10 and swellable corn starch 90-95 g, or dry melange 10-20 g are loaded into a paddle mixer and swelling corn starch 80-90 g, stirred for 5 minutes until smooth at room temperature. Then the mixture is passed through a grinder to achieve the same dispersion of the particles of the mixture and additional mixing, sieved and packaged.

Field of application of the food composition:

a) structure formation of minced meat in various types of baking and vegetable dishes such as fritters, meatballs, cutlets;

b) as a necessary ingredient for baking bread and other products from starch flour;

c) as a stand-alone ingredient with an egg additive for the preparation of various food products.

The tasting carried out revealed good organoleptic properties of the food composition. This is a finely divided mixture of a pleasant color; it holds together flour and vegetable preparations well for preparing various low-protein dishes and pastries.

The composition is illustrated by the following examples:

Example 1. Food composition, wt.%:

swellable corn starch - 90-80 dry egg melange - 10-20

Obtained by mixing in a paddle mixer for 5 minutes until smooth, then passed through a grinder to achieve the same particle size dispersion of the mixture and additional mixing and sieved.

Example 2. Food composition, wt.%:

swellable corn starch - 85-70 dry egg yolk - 15-30

Get similar to that described in example 1.

Example 3. Food composition, wt.%:

swellable corn starch - 95-90 dry egg white - 5-10

Get analogously to example 1.

table 2 The protein content, including phenylalanine in these examples The content of egg products in the mixture,% The protein content in egg products,% The content of phenylalanine,% Example 1 - melange 10-20 4.6-9.2 0.22-0.44 Example 2 - yolk 15-30 6.22-12.44 0.27-0.54 Example 3 - protein 5-10 4.12-8.24 0.25-0.5

Sample dishes with the inclusion of a food composition

Creamy souffle Product Name Qty Protein, g Phenylalanine, mg Calories, kcal Food composition (example 1, melange content 20%) fifteen 1.38 66 36 Sugar 10 0 0 38 Cream 35% fat 5 0.11 5 34 Cold boiled water 70 Vanillin taste TOTAL: one hundred 1.49 71 108

The output of the dish is 1 portion.

Method of preparation: all ingredients are combined and whipped with a whisk. You can cool. It can be served as an independent dish or with fruit.

Apple muffin Product Name Qty Protein, g Phenylalanine, mg Calories, kcal Food composition (example 2, yolk content 15%) 60 2.08 122 215 An Apple 60 0.13 3 36 Butter twenty od 5.2 150 Sugar twenty 0 0 75.8 Baking powder one 0.05 2 0 Cinnamon 0.5 0 0 0 Salt taste TOTAL: 2,36 132.2 477

The output of the dish is 1 portion (125 g).

Method of preparation: peel an apple, grate it on a coarse grater. Cut the butter into small pieces. Combine all products, mix well, put in a greased form. Flatten with a wet hand. Bake at 220 ° C for about 20-30 minutes.

Fritters with carrots Product Name Qty Protein, g Phenylalanine, mg Calories, kcal Food composition (example 3, protein content 5%) fifty 2.06 76 210 Carrot 65 0.78 22.49 46.1 Vegetable oil twenty - - 183.2 Sugar twenty - - - Salt taste TOTAL: 2.84 149.5 439.3

The output of the dish is 1 portion (5-6 fritters).

Method of preparation: grind carrots (on a grater, mixer or knead with a fork), add the remaining ingredients and mix well. Allow to stand for about 10 minutes. Bake pancakes in a heated greased non-stick pan over low heat under a lid. Fritters can be served with sour cream or whipped cream.

Thus, the proposed food composition helps to increase the nutritional value of dishes, expands their assortment, simplifies the baking process at home, the possibility of dosing phenylalanine in the diet of children suffering from phenylketonuria, regulates the taste of products and their nutritional value.

The indicated content and the ratio of the components of the food additive cannot be changed downward, because this does not ensure the availability of a sufficient amount of natural digestible nutrients and reduces the immunostimulating effect of food.

At the same time, an increase in the amount of protein product over 30% does not allow to obtain a sufficiently loose product, the amount of phenylalanine increases and the possibility of its use for feeding patients with PKU decreases.

Claims (2)

1. A food composition for use in food products of children with phenylketonuria, including swelling corn starch and dry egg products in the following ratio, wt.% Per dry matter:
dry egg product 5-30 swellable corn starch 70-95 2. The food composition according to claim 1, characterized in that as a dry egg product use dry egg melange in an amount of 10-20 wt.%, Or dry egg yolk in an amount of 15-30 wt.%, Or dry egg white in an amount of 5 -10 wt.%.