RU2505195C1 - Chopped fish products with increased nutritive value - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: chopped fish products include fish mince, an additive and culinary salt at a preset ratio. The additive is represented by hydrated girasol flour produced by way of girasol flour dilution in water at a ratio of 1:2-1:6 and then - heating up to 65-70°C during 30-50 minutes with subsequent cooling to room temperature.

EFFECT: enhanced moisture-retaining capability of mince.

3 tbl, 5 ex

Description

The invention relates to the food industry, namely, to the development of prescription compositions for the preparation of chopped fish products of high nutritional value for a healthy, children's, dietary, therapeutic and preventive nutrition.

Known fish growing cutlets of high nutritional value, containing fish fillet without skin and bones, breadcrumbs, sodium chloride. As a plant component, they use mashed potatoes, boiled carrots, squeezed berries. (RU 2357486, IPC A23L 1/235, publ. 06/10/2009; RU 2357485, IPC 23L1 / 325 publ. 10.06.2009).

The introduction of these additives increases the nutritional value of products, however, these additives are limited in many functional substances (for example, inulin, iron, calcium, etc.).

The closest solution to the claimed are fish products for school meals (RU 2310346 C2, 20.11.2007) containing carp fillet and / or silver carp fillet without skin and bones, vegetable raw materials, structuring additives, iodized edible salt, the components used in the following ratio wt.%:

carp fillet and / or silver carp fillet 40.0-45.0 pork fat 5.0-8.0 carrot 8.0-12.0 onion 8.0-12.0 Jerusalem artichoke 5.0-8.0 cereals 4.2-6.1 iodized edible salt 0.8-0.9 structure-forming additive 1.0-5.0 water rest

The disadvantage of these fish products is the complexity of the prescription composition.

Chopped fish dishes are in great demand among the population, however, fish with a high moisture content, as a rule, is not used for these purposes. One of the promising directions of expanding the assortment of this group of products is the production of combined products that combine the most valuable properties of two or more types of food raw materials. At the same time, it is possible to compensate or eliminate the manifestation of undesirable properties of another due to one product. One of these additives is Jerusalem artichoke flour.

The objective of the invention is the development of a new type of chopped fish products of high nutritional value using Jerusalem artichoke flour. Another objective of the invention is to improve the consistency of chopped fish products. It is known that minced fish, especially with a high moisture content, is poorly molded, products from it are poorly kept in shape. To bind moisture in chopped fish products, wheat bread, wheat flour, starch, boiled pearl barley, oatmeal are used as filler. The use of Jerusalem artichoke flour as a filler allows you to improve the structural and mechanical characteristics of minced fish, increase the moisture-binding ability of minced meat, maintain the shape and juiciness of finished products.

EFFECT: development of a new type of fish chopped products of increased nutritional value with a wide range of biologically active components, such as protein, inulin, fiber, pectin, iron, calcium, vitamin gr. B, C, etc. In addition, a new type of chopped fish products has improved quality characteristics - high organoleptic characteristics, increased moisture-binding ability, juiciness and softness. The technology of manufacturing products has been greatly simplified. The high nutritional value and organoleptic characteristics make it possible to use a new type of chopped fish products for healthy, children's, dietary, therapeutic and preventive nutrition.

The specified technical result is achieved by introducing hydrated Jerusalem artichoke into the composition of fish chopped products obtained by diluting Jerusalem artichoke flour in water at a ratio of 1: 2-1: 6, heating in a water bath to a temperature of 65-70 ° C for 30-50 minutes, cooling to room temperature, in the following ratio of components, wt.%:

Minced fish 79-88.5 Jerusalem artichoke flour hydrated 10-20 Food salt 1-1.5

Jerusalem artichoke and its processed products are valuable food raw materials. 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.

One of the types of Jerusalem artichoke processing used in food technology is flour, which has a number of valuable technological properties: it has a long shelf life, is economical to transport, convenient to use, and has high nutritional value.

The introduction of hydrated Jerusalem artichoke flour into the composition of chopped fish products helps to increase their nutritional value.

A method of preparing hydrated Jerusalem artichoke flour includes: combining Jerusalem artichoke flour with water in a ratio of 1: 2-1: 6, heating in a water bath at a temperature of 65-70 ° C for 30-50 minutes to maximize its swelling, followed by cooling.

Method for the production of chopped fish products with hydrated Jerusalem artichoke: minced fish made from fish fillet without skin and bones, combined with hydrated Jerusalem artichoke, mixed thoroughly. Products (for example, meatballs) are molded, which are steamed in a steam convection apparatus with a steam supply of 80-100%, a steam temperature of 130-160 ° C until the temperature inside the products reaches 95 ° C.

For the control sample, the recipe for the Collection of recipes for dishes and culinary products for public catering enterprises (2003), "Cutlets, fish balls" was taken.

Studies have shown that the introduction of hydrated Jerusalem artichoke flour into the recipe for a chopped fish product allows to improve the quality characteristics, improve the taste, because Jerusalem artichoke flour contains in its composition an increased amount of hydrocolloids (protein, pectin, inulin, fiber), which have a high water-holding ability, which increases the juiciness of the finished products. The introduction of Jerusalem artichoke flour allows you to replace the bread additive with the traditional method of production of chopped fish products.

Chopped fish products with hydrated Jerusalem artichoke flour (cutlets, meatballs) have high organoleptic characteristics - the correct shape, gray-brown color, taste and aroma of stewed fish with a touch of Jerusalem artichoke, homogeneous, plastic, juicy texture. By organoleptic characteristics, products with artichoke hydrated flour exceed the quality of traditional products. The introduction of hydrated Jerusalem artichoke flour can significantly increase the nutritional value of chopped fish products due to such biologically active substances as inulin, pectin, fiber, iron, etc.

The introduction of Jerusalem artichoke flour hydrated in an amount of less than 10% by weight of minced fish does not give tangible results. The introduction of Jerusalem artichoke flour hydrated in an amount of more than 20%, leads to an increase in the acidity of products, which negatively affects their water-holding ability. Also, an increase in the filler content leads to an increase in the mass fraction of moisture in the meat, which negatively affects the shape holding ability of the product. An increase in the filler content can lead to the fact that the finished product will have a pronounced taste and smell of Jerusalem artichoke, which reduces the consumer rating of the products.

Example 1. (prototype)

Minced fish made from skinless fish and boneless fish fillet (65 g) is combined with bread (18 g) soaked in milk or water (25 g), salt (1 g) is added, and mixed thoroughly. From a whipped fish cutlet mass, cakes are formed, breadcrumbs (10 g), fried on both sides in a frying pan for 8-10 minutes, cooked in a frying oven for 5 minutes.

Example 2

Jerusalem artichoke flour 6.7 g is diluted in water 13.3 g in a ratio of 1: 2, heated in a water bath at 65 ° C for 30 minutes to maximize its swelling, then cooled to room temperature to obtain Jerusalem artichoke flour hydrated 20 g .

Minced fish prepared from fish fillet (chum) without skin and bones, 79 g (79%) are combined with hydrated flour 20 g (20%) and 1 g food salt (1%) are thoroughly mixed. From the fish cutlet mass, the meatballs are molded, which are steamed in a steam convection apparatus with a steam supply of 100%, a steam temperature of 130 ° C until the temperature inside the products reaches 95 ° C.

Examples 3-5 are similar to example 2.

Table 1 shows examples 2-5 of the manufacture of chopped fish products with hydrated Jerusalem artichoke flour.

Table 1 Manufacturing options for chopped fish products with hydrated Jerusalem artichoke flour Indicators Example 2 Example 3 Example 4 Example 5 Type of fish Chum Pollock Chum Zander The ratio of Jerusalem artichoke flour and water 1: 2 1: 3 1: 5 1: 6 Jerusalem artichoke flour swelling temperature, ° С 67 70 65 65 The duration of the swelling of Jerusalem artichoke flour, min thirty 25 40 twenty The amount of Jerusalem artichoke flour hydrated to the mass of minced fish,% twenty 10 eighteen fifteen Heat treatment mode in the combi steamer heating 130 ° C, steam 100% heating 160 ° C, steam 90% heating 150 ° C, steam 80% heating 130 ° C, steam 95%

Table 2 provides an assessment of the nutritional value of a new type of chopped fish products (for example, fish meatballs with hydrated Jerusalem artichoke flour). A new kind of chopped fish products is enriched with such functional components as protein, pectin, inulin, potassium, phosphorus, calcium, iron. The content of these substances is more than 10% of their daily human needs, which allows us to call them products of high nutritional value.

table 2 Evaluation of the nutritional value of fish balls with Jerusalem artichoke flour hydrated (100 g) No. p / p Indicator Fish balls with Jerusalem artichoke flour, hydrated Daily requirement, mg, g / day, The degree of satisfaction,% one Proteins, g 20.05 74 21.7 2 Fats, g 4.42 85 5.2 3 Fiber, g 2.17 25 8.68 four Pectin substances, g 0.49 2.0 24.5 5 Inulin, g 1.83 10.0 18.3 Vitamins 6 Ascorbic acid, mg 3.75 90 4.17 7 Thiamine, mg 0,038 1,5 2,53 8 Riboflavin mg 0.15 1.8 8.3 9 Niacin, mg 5.04 twenty 25,2 Minerals 10 Sodium, mg 514.76 1300 39.6 eleven Potassium mg 307.68 2500 13.3 12 Phosphorus mg 220.32 800 27.5 13 Calcium mg 151.12 1000 15.1 fourteen Iron mg 1.39 18/10 7.7 / 13.9 fifteen Energy value, kcal 131.66 2550/3150 5.16 / 4.17

Data on the chemical composition of the products and the prototype are presented in table 3.

A comparative analysis of the nutritional value of a new type of chopped fish product and prototype showed that in meatballs with Jerusalem artichoke the protein content is increased by 31%, the fiber content is increased by 16%, pectin substances - by 49%, vitamin B ₂ - by 30.4%, mineral substances: K - by 38.9%, P - by 28.8%, Fe - by 12.8% in comparison with traditional ones. Energy value increased by 4.3%.

Fish cakes with hydrated Jerusalem artichoke flour are enriched with such functional components as pectin, inulin, fiber, vitamin C, which are completely absent from the prototype.

The use of heat treatment with steam instead of frying (according to traditional technology) increases the nutritional value of new types of chopped fish products.

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

Claims (1)

Chopped fish products containing minced fish, an additive and food salt, characterized in that as an additive they contain hydrated Jerusalem artichoke flour obtained by diluting Jerusalem artichoke flour in water at a ratio of 1: 2-1: 6 and then heating to a temperature of 65-70 ° C for 30-50 minutes, followed by cooling to room temperature, in the following ratio of components, wt.%:
minced fish 79-88.5 hydrated Jerusalem artichoke flour 10-20 food salt 1-1.5