RU2502345C1 - Chopped meat products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates food industry, in particular, to chopped meat products for school, child, dietary and medical and preventive alimentation. The chopped meat products include beef mince, mealing crumbs and girasol paste. The paste is produced by way of combined heat treatment of girasol tubers in 100-180°C convection mode while moisture content is from dry to 100%. The components are taken at the specified quantity ratio.

EFFECT: method ensures high nutritive value of the ready products well keeping their form, having enhanced water-retaining capacity and good organoleptic properties as well as simplified technology of the product manufacture and the prime cost reduction.

1 dwg, 3 tbl, 3 ex

Description

The invention relates to the food industry, namely, to the development of formulations of compositions for the preparation of minced meat products for school, baby food, diet, medical and preventive nutrition.

Chopped meat products are of great importance in the nutrition of the population. The main component of minced meat products is cutlet meat, as well as raw fat, eggs, milk, premium wheat flour bread, breadcrumbs, onions, rice groats, salt, various spices. The nutritional value of this group of products is determined by the content in them of a complete protein of animal origin, as well as lipids, minerals, vitamins, and high energy value. Despite the high nutritional value, minced meat products are deficient in the content of such biological components as carbohydrates, dietary fiber, organic acids, calcium, manganese, selenium, fluorine, vitamins A, C, B ₉ .

Known developed recipe compositions of meat and vegetable chopped semi-finished products containing meat raw materials (38%), boiled chickpeas or cabbage, oat flour, iodine casein or sea kale, wheat or soy fiber, isolated soy protein, linseed oil, Carotino oil, ascorbic and amber acids, phospholipid concentrate, mineral calcium fortifier, therapeutic salt, spices (Morozkina IK. Development of technology for chopped meat-based semi-finished products for the prevention of cardiovascular disease Evaniy: Candidate of Technical Sciences: 05.18.04 Moscow, 2007, 149 pp. RSL OD, 61: 07-5 / 2291).

Known meat semi-finished product, containing in wt.% - veined semi-fat pork - 27.7-31.7, mechanically deboned poultry meat - 10.0-15.0, lactulose - 2.0-3.0, textured soybean - 10 , 0-15.0, breadcrumbs - 2.5-4.5, wheat flour bread - 5.0-10, chicken egg - 1.5-2.5, garlic - 0.8-1.2, onions - 0.8-1.2, caraway seeds - 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. (RU 2398481 IPC A23L 1/317, 2 A23L 1/314, publ. 09/10/2010). The semi-finished meat product includes the prebiotic lactulose, which is recommended for the prevention of dysbiosis. In 100 g of semi-finished product contains about 30% of the daily requirement for lactulose.

Known minced meat and vegetable cutlets, which include% weight in their composition: beef cutlet meat - 30.0, fat veined pork - 16.55, fresh peeled white cabbage - 15.00, fresh peeled onion - 10.00, chicken or melange - 2.20, hydrated soy protein - 16.00, breadcrumbs - 4.00, black or white ground pepper - 0.05, edible salt - 1.20, drinking water - 5.00 (2).

A disadvantage of the well-known chopped meat products and semi-finished products is the multicomponent formulations, the complexity of the technology for catering, including social orientation, namely, school meals.

Closest to the claimed solution are minced meat products (UA 58203 A, 15/07/2003) containing minced meat, breadcrumbs and fresh Jerusalem artichoke as an additive.

The disadvantage of this formulation is the limitation of the period of use of Jerusalem artichoke fresh.

The objective of the invention is the development of a new type of minced meat products of high nutritional value for school meals and the development of cooking technology that contributes to minimal loss of nutrients.

The technical result is the development of a new type of minced meat products intended for school meals, with increased nutritional value, improved quality characteristics, well-retaining product shape, with increased water-holding ability, good organoleptic properties, simplification of the manufacturing technology of products and cost reduction of production costs.

The specified technical result is achieved by creating a new type of minced meat products of high nutritional value with improved quality characteristics due to the introduction of Jerusalem artichoke paste into meat minced products. Chopped meat products contain ground beef, breadcrumbs and as an additive contain Jerusalem artichoke paste obtained by combined heat treatment of Jerusalem artichoke tubers in convection mode 100-180 ° C, humidity from dry to 100%, in the following ratio of components, in wt. .%:

minced beef 73-83.5 Jerusalem artichoke paste 10-20 breadcrumbs 6.5-7.

Jerusalem artichoke is a functional supplement. The unique value of Jerusalem artichoke tubers is determined by its chemical composition, which is characterized by a high content of biologically active substances useful for human and animal life.

Jerusalem artichoke tubers contain a unique carbohydrate complex based on fructose and its polymers, the highest homolog of which is inulin. Inulin is the most valuable and quantitatively predominant carbohydrate component. The high inulin content in the tubers allows the use of Jerusalem artichoke as a raw material for the production of diabetic foods: flour, juice, syrup, confectionery and bakery products. Inulin and dietary fiber are capable of absorbing a significant amount of dietary glucose and inhibit its absorption in the blood, which helps to reduce blood sugar. The use of Jerusalem artichoke causes a significant decrease in cholesterol. Inulin causes intensive growth of bifidobacteria in the body, prevents the development of pathogenic microflora, and helps restore the disturbed activity of the gastrointestinal tract.

The polysaccharides that make up the cell walls of tuber tissues (dietary fiber) are quantitatively in second place after inulin. The property of pectins and dietary fiber is known to exert a therapeutic effect in the treatment of diseases of the gastrointestinal tract, which determines the use of Jerusalem artichoke products in therapeutic and preventive nutrition.

The proteins of Jerusalem artichoke tubers include all the essential amino acids.

For healthy people, Jerusalem artichoke is a "supplier" of fructose, and is an excellent means of preventing diabetes, since consuming fructose instead of sucrose reduces the likelihood of developing this serious ailment.

Of the minerals in quantitative composition, potassium, iron, and phosphorus are released. The high content of zinc, silicon, potassium in Jerusalem artichoke promotes the synthesis of own insulin by special cells of the pancreas. Due to the high iron content, tubers are recommended for use in anemia.

The vitamin composition of Jerusalem artichoke tubers is characterized by a high content of B vitamins, carotenes and ascorbic acid.

The use of Jerusalem artichoke paste in an amount of from 10% to 20% leads to an increase in water binding capacity. The paste getting into the minced meat at the stage of its preparation in the liquid phase, apparently, helps to increase the ionic strength of the solution, increases the solubility of protein substances. An increase in the concentration of the paste content of more than 20% led to a decrease in water-binding ability, which is probably due to a shift in the forcemeat pH to the isoelectric point of meat proteins and, accordingly, a decrease in the hydration of protein molecules. The high water-binding ability of minced meat with the addition of Jerusalem artichoke paste suggests high organoleptic characteristics of the finished product (juiciness).

Higher values of water-binding ability in semi-finished products in Jerusalem artichoke pasta products can be explained by the fact that during the heat treatment of minced meat, Jerusalem artichoke protopectin is converted into soluble pectin. This forms a fundamentally new structure of products characterized by a finely dispersed medium. As a result, the products have a delicate texture. The product obtained after heat treatment during cooling keeps its shape well due to solidification of pectin.

The mass of finished products changed during the heating of semi-finished products due to the loss of water and food substances. The highest mass safety was noted when 10-20% of the paste was added to meat products. The preservation of solids in finished meat products with Jerusalem artichoke paste increases with the addition of 10-20% Jerusalem artichoke paste, a further increase in the filler content leads to a decrease in the solids content.

The introduction of paste in the amount of 10-20% by weight of minced meat positively affects the organoleptic characteristics of the products. According to experts, a high overall score was noted for model products with the addition of Jerusalem artichoke paste, while the products acquired a pleasant cream color in the section, a more juicy delicate texture.

With the addition of 10% -20% pasta from Jerusalem artichoke, a decrease in the acidity of minced meat is observed. With the introduction of paste in an amount of more than 20%, the acidity increases. There is also a decrease in organoleptic evaluation due to the deterioration of texture, smell and taste. Finished products have a pronounced taste and smell of Jerusalem artichoke, which reduces the consumer rating of products.

The introduction of Jerusalem artichoke paste in an amount of less than 10% does not give tangible results.

Minced meat products were prepared in accordance with the scheme determined during the control studies using modern technological equipment (steam-convection apparatus XV 303 J), shown in figure 1.

Example 1

Cooking Jerusalem artichoke pasta. First, 2 kg of Jerusalem artichoke tubers are calibrated, then they are washed with water and cleaned in a potato peeling machine. Next, manual tuber treatment is carried out. The peeled tubers of 1.2 kg are steamed in a combi steamer steam supply φ = 100%, and a temperature of 120 ° C for 3 minutes Next, the convection mode is changed to a temperature of 180 ° C and steam removal φ = 0% for 3 minutes. Ready tubers are wiped together with gelled juice on a universal kitchen machine UKM-0.6; ⌀ 0.3 cm. Then the mashed tubers are heated in a steam convection apparatus, convection mode: temperature 100 ° C, steam removal φ = 0% for 1 min until the solids content is 25%. The yield of pasta 1, 175 kg.

Minced meat 49 g (79%), thoroughly mixed with the prepared Jerusalem artichoke paste 9 g (14.5%) and cooled to a temperature of 20 ° C. Then, oval flattened patties are formed, breadcrumbs are breaded. Ready-made semi-finished products are laid in one layer on a sheet, lubricated with ghee in an amount of 1 g per one semi-finished product. Next, heat treatment is carried out in a combi-convection apparatus, the convection mode is 160 ° C, steam removal is φ = 0% for 2 minutes. then the convection mode is changed to a temperature of 160 ° C, the steam supply φ = 50% until the temperature inside the product reaches 90 ° C, hold for 5 minutes.

Examples 2-3 were prepared analogously to example 1. The data are shown in table 1.

Table 1 Indicators Example 1 Example 2 Example 3 The amount of minced beef, g,% 49 g, 79% 52 g, 83.5% 45 g, 73% The number of Jerusalem artichoke paste, g,% 9 g, 14.5% 6 g, 10% 12.5 g, 20% Breadcrumbs, g,% 5 g, 6.5% 5.5 g, 7% The amount of melted butter for 1 g lubrication of the semi-finished product, g The duration of the processing, min until the internal temperature of the product reaches 90 ° C, hold for up to 5 min Heat treatment mode in the combi steamer 1. heating 160 ° C steam removal φ = 0% for 2 min; 1. heating 170 ° C steam removal φ = 0% for 2 min; 1. heating 165 ° C steam removal φ = 0% for 2 min; 2. heating 160 ° C, steam supply φ = 50% 2. heating 170 ° C, steam supply φ = 60% 2. heating 165 ° C, steam supply φ = 55%

Table 2 shows the nutritional value of the patties with Jerusalem artichoke paste (14.5%). As can be seen from the data in table 2, patties with Jerusalem artichoke paste are enriched with such functional components as protein, phosphorus, iron, B vitamins, vitamins C, A. This allows us to call them a product of high nutritional value. A new type of meat products has a reduced calorie content.

Table 3 shows the microbiological indicators of meat semi-finished products with Jerusalem artichoke paste and finished culinary products of them.

Table 3 Name of indicators, units measuring Test results Permissible Levels one 2 3 Meat cutlet with the addition of Jerusalem artichoke paste semi-finished product (storage for 24 hours at t = 4 ± 2 ° C) KMAFANM, CFU in 1 g Less than 1.0 × 10 ² 5.0 × 10 ⁶ BGKP in 0.0001 g Not found Not allowed Pathogenic microorganisms, including salmonella in 25 g Not found Not allowed

Ready-made meat patty with the addition of Jerusalem artichoke paste (at t = 90 ° C in the center of the product) KMAFANM, CFU in 1 g <10 1.0 × 10 ³ S. aureus in 1 g Not found Not allowed Proteus 0.1 g Not found Not allowed BGKP in 0.0001 g Not found Not allowed Pathogenic microorganisms, including salmonella in 25 g Not found Not allowed

The results showed that the samples meet the requirements of SanPiN 2.3.2.1078-01, are safe.

Jerusalem artichoke paste used in food technology has a number of valuable technological properties: it has high nutritional value, a sufficiently long shelf life, since its dry matter content is increased, economically advantageous, and convenient to use.

The introduction of Jerusalem artichoke paste into the recipe allows to improve the quality characteristics, increase the juiciness and softness of the finished products, because Jerusalem artichoke paste has a good water-holding ability and nutritional value, allows you to replace the additive in the form of bread in the traditional method of production of meat products.

The high nutritional value of new types of products makes it possible to use them in school, medical, therapeutic and prophylactic, children's nutrition, as well as for nutrition of all age groups of a healthy population of all age groups of a healthy population, in order to reduce the risk of developing diseases, maintain and improve health.

Information sources:

1. Morozkina I.K. Development of technology for chopped meat-based semi-finished products for the prevention of cardiovascular diseases: dis. Cand. tech. Sciences: 05.18.04 Moscow, 2007 149 p. RSL OD, 61: 07-5 / 2291.

2. RU 2322092, IPC A23L 1/31, 23L 1/314, A23L 1/317, publ. 04/20/2008.

3. A collection of recipes for dishes and culinary products for public catering at comprehensive schools, edited by V.T. Lapshinoy, Moscow: Khlebprodinform, 2004 - 639 p.

Claims (1)

Minced meat products containing minced meat, an additive and breadcrumbs, characterized in that they contain beef minced meat, and as an additive contain Jerusalem artichoke paste obtained by combined heat treatment of Jerusalem artichoke tubers in a convection mode of 100-180 ° C, humidity from dry up to 100%, in the following ratio of components, wt.%:
minced beef 73-83.5 Jerusalem artichoke paste 10-20 breadcrumbs 6.5-7

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