RU2562216C1 - Instant mush composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: mush components are used at the following weight ratio %: wheat flakes - 33.0-35.0; rice flakes - 33.0-35.0; linseeds - 2.1-3.3, dried bilberry - 4.0-6.0; dried cherry - 2.0-3.2; sublimated strawberry - 2.5-5.0; pollen - 4.0-6.5; milk protein - 3.2-6.0; culinary salt - 1.2; sweetener - sugar sand/fructose - 4.5-6.0.

EFFECT: mush has reduced allergenicity, a mineral formula balanced in terms of sodium, calcium, ferrum, potassium, magnesium, vitamins of B, E, PP, β- carotene group and a sufficient content of cellulose.

3 tbl, 3 ex

Description

The invention relates to compositions of instant cereals and can be used in the food industry, in particular for the production of baby and diet food.

A known mixture for baby and diet food containing barley or rice quick-fix flour with applesauce (see Ismatov N.A. Technology of new flour products for baby and diet food: Abstract ... Cand. Tech. Sciences. - M., 1990. - S. 13-19).

A disadvantage of the known mixture is its low quality, due to the low nutritional value.

Also known is the composition of instant porridge containing cereal flakes, protein material, vegetable complex, flavoring additives (see RF patent No. 2313995, IPC A23L 1/48, A23L 1/164, 2008).

The disadvantages of the composition include enrichment with premixes - synthetic vitamin supplements, which can cause allergic reactions in children. At the same time, cooked cereals are characterized by a long recovery time.

The problem to which the proposed technical solution is directed is to obtain a composition with reduced allergenicity, increased nutritional and biological value of the finished product.

The technical result achieved in solving the problem is a balance in mineral composition (sufficient content of sodium, calcium, iron, potassium, magnesium), vitamins (groups B, E, PP, β-carotene), with sufficient fiber content. Gluten-free porridge 2-cereal with berries. Berry supplements enrich porridge with simple sugars, pectin substances, antioxidants. In addition, the allergenicity of the finished product and the recovery time are reduced.

The problem is solved in that the composition of instant porridge containing cereal flakes, protein material, a vegetable complex, flavoring additives, characterized in that millet, rice flakes are used, while a mixture including flax seed, dried blueberries is used as a vegetable complex, dried cherries, freeze-dried strawberries, flower pollen as a functional additive, milk protein used as a protein material, and table salt and sweetener as a flavoring additive, with the following ratio of components, wt.%:

Millet Flakes 33.0-35.0 Rice Flakes 33.0-35.0 Flax seed 2.1-3.3 Dried blueberries 4.0-6.0 Dried Cherries 2.0-3.2 Strawberry 2.5-5.0 Sublimated Flower pollen 4.0-6.5 Milk protein 3.2-6.0 Common salt 1,2 Sugar sweetener sand / fructose 4,5-6,0

A comparative analysis of the essential features of the proposed technical solution with the essential features of analogues and prototype indicates its compliance with the criterion of "novelty."

Moreover, the combination of the distinctive part of the claims provides a balance in mineral composition (sufficient content of sodium, calcium, iron, potassium, magnesium), vitamins (groups B, E, PP, β-carotene), a sufficient fiber content. Gluten-free porridge 2-cereal with berries. Berry supplements enrich porridge with simple sugars, pectin substances, antioxidants.

The functional purpose of the individual ingredients and their biological value are as follows.

Millet - one of the most useful cereals, containing more protein than in rice and barley; P, folic acid (more than in wheat); more B vitamins than other cereals, PP, E, A. In addition, millet contains K, Zn, Na, J, Mg, Fe, and Br. Millet flakes contain amino acids and trace elements necessary for the skin, help strengthen muscles, heal wounds, and heal broken bones. Millet dishes are useful for diabetes. The substances that make up millet bind heavy metal ions and remove toxins from the body, therefore millet flakes are especially recommended for residents of cities and places with poor environmental conditions. They are also able to remove residual antibiotics and their breakdown products from the body, therefore it is recommended to eat millet porridge once a day during antibiotic treatment. Millet flakes improve metabolism, strengthen the nervous system, help restore muscle mass, improve liver function and increase immunity. A feature of millet flakes is a high Fe content, so they are recommended for anemia as a product that increases the hemoglobin content in the blood.

Fig. In its nutritional value, rice surpasses cereal crops. It has a high carbohydrate content and high energy value. It contains P, Mg, Fe, F, silicon and vitamin PP, a moderate amount of protein, K, as well as dietary fiber. The content in rice K makes it useful for prone to edema and cardiovascular disease; It also contributes to the normalization of water-salt metabolism. In addition, it improves the functioning of the immune system, which makes it especially important for young children. F - required in micro doses. Without fluoride, iron is poorly absorbed in the human body, so there is a high risk of developing diseases such as iron deficiency anemia and caries. Silicon is necessary for the normal functioning of connective tissue, lungs, endocrine glands. The main function of silicon is to maintain a normal metabolism in the body. Flax seed is a natural source of vital vitamins: A, E, B ₁ , B ₂ , B ₅ , B ₆ , B ₉ , which are fully absorbed. Flax seeds are especially rich in potassium, which is seven times more than in bananas. A rich source of minerals: Calcium, Magnesium, Manganese, Zinc, Iron, Molybdenum, Copper, Chromium, Phosphorus, Potassium, Sodium. All these elements are in easily digestible form. Flaxseed flour is used for treatment, as well as for the prevention of many diseases. This product has the most pronounced and powerful effect on the intestines and stomach. Thanks to the mucous substances contained in it, it has an enveloping effect, is used as an anti-inflammatory agent, and has an emollient effect in case of intestinal constipation. The analgesic effect of flax flour in diseases of the gastrointestinal tract was noted.

Blueberries The main wealth of blueberries is antioxidants. Blueberry antioxidants are called anthocyanins. As you know, they bind free electrons and thereby prevent the formation of low-quality tumors, affecting the body at the cellular level. Thus, blueberries are a good way to prevent cancer. Blueberries are especially rich in carbohydrates, potassium, calcium, phosphorus and magnesium. It also contains organic acids, sodium, copper, iron and other minerals. In addition to the mentioned vitamin C, blueberries have vitamins B ₁ and B ₆ , vitamin PP, as well as pantothenic acid. Among other things, blueberries are rich in pectins, which can cleanse the intestines from decomposition products, toxins and even salts of heavy metals. Regular consumption of blueberries is a good preventive measure to prevent heart disease. And, of course, blueberries help maintain vision and improve the ability of vision in the dark, because it strengthens the vessels in the back of the eyes.

Cherry berries contain glucose and fructose, carotene, vitamins B ₁ , PP, C, folic and other organic acids, pectins, trace elements (copper, magnesium, potassium, iron). Due to its rich composition, cherries are useful in the treatment of anemia, kidney and lung diseases, with hypertension, arthrosis and many other diseases. Cherry has long been used in folk medicine. Cherry berries are used as a dietary product that improves appetite, normalizes digestion. Cherry juice quenches thirst well, has a detrimental effect on staphylococci and streptococci (pathogens of pyogenic infections and dysentery). In addition to the antiseptic effect, cherry juice has an expectorant and mild laxative effect. Pulp, like juice, is used in the treatment of inflammatory diseases of the lungs and respiratory tract.

Strawberries contain 5-12% carbohydrates (glucose, fructose, sucrose, pectin, fiber), citric and malic acid, tannins and phenolic compounds. Vitamins: A, C, B and a number of minerals: iron, copper, cobalt, manganese, molybdenum, fluorine.

This berry is very useful for anemia, gout, and some diseases of the digestive tract. It very well affects the cardiovascular system of the human body. Dried strawberries retain all their beneficial properties for two years of storage and have a beneficial effect on the body. Especially valuable are dried berries containing pectic acids, which contribute to the removal of toxins from the body. Therefore, doctors recommend including strawberries in the daily diet to support immunity and prevent many diseases. The constant use of strawberries not only improves health, but also normalizes sleep, has a beneficial effect on the gastrointestinal tract, produces collagen, making your skin look toned, well-groomed and younger. Dried strawberries are also known as a powerful antidepressant.

Flower pollen is a collection of pollen grains of a flower. This is due to the extraordinary richness of the composition of pollen. This product contains more than 250 substances: amino acids and proteins, fats, enzymes, phytohormones, important trace elements and many vitamins. In terms of nutrient content, pollen is much richer than honey. It contains from 7 to 30% of proteins. Amino acids in pollen make up 13%, which is 5-7 times more than in the richest foods. Ten of them are not produced in the body and must be supplied with food daily.

Flower pollen contains a variety of natural carbohydrates, which, combined with a rich set of minerals, including trace elements, are ideal products that can give the body energy material without the harm caused by the use of pure sugar.

Pollen contains a significant amount of B vitamins: B ₁ , B ₂ , B ₅ , PP; In ₆ ; At ₉ ; In ₈ biotin (H), which have an immunostimulating effect on the human body. It is worth noting that only flower pollen contains vitamins of the Ρ group (rutin), which strengthen the walls of the capillaries, so that pollen can relieve bruises of those who are prone to their occurrence. Rutin also helps to increase resistance to infections. Pollen also contains carotenoids, which are converted in the human body to vitamins A and C.

Milk protein is 3.3-3.9% protein in the form of casein, as well as lactalbumin and lactoglobulin. Milk proteins have in their composition all 20 amino acids, including 8 essential ones, that is, they are complete. They are well digested and absorbed better than the proteins of meat or fish. Among the essential amino acids, three are especially important: methionine, lysine and tryptophan. Methionine - regulates fat metabolism and prevents liver obesity. Lysine is closely associated with hematopoiesis. Its lack in food leads to the fact that blood formation is disturbed, the number of red blood cells - red blood cells, decreases, the amount of hemoglobin decreases. With a lack of lysine in food, nitrogen metabolism is disrupted, muscle depletion is noted, bone calcification is disrupted, and a number of changes occur in the liver and lungs. Tryptophan is necessary for the synthesis of some important compounds (nicotinic acid, serotonin). Violations of its metabolism can lead to dementia. In addition, tryptophan metabolism disorders can serve as an indicator of diseases such as tuberculosis, cancer, and diabetes.

The technological process for the production of dry cereals is carried out in the following sequence: acceptance and preparation of dry components; dosing and mixing of components; packaging, packaging, labeling and storage of the finished product.

The dry components used to make porridge are sifted through a sieve (table salt; milk protein, fructose).

The introduction of the components is carried out in the following sequence: first, millet, rice flakes, pollen, flax seed, dried blueberries, chopped cherries, freeze-dried strawberries, table salt and milk protein, as well as sweetener (sugar or fructose) are loaded.

All components are thoroughly mixed, after which the resulting mixture (finished product) is sent for dosing.

The finished product is Packed in bags with an insert of the combined material "ceflen" net weight of the mixture 40 g

Cooking Method:

- Pour the contents of the bag into a container.

- Add 150 ml of boiling water or hot milk and stir.

- If necessary, add vegetable or butter. Cover, insist 3-5 minutes.

Microwave mode:

- Pour the contents of the bag into a container.

- Add 150 ml of water or milk and stir.

- If necessary, add vegetable or butter. Cook for 2 minutes.

In accordance with the invention produced various compositions of cereals. Table 1 shows the specific composition of cereals in accordance with the invention.

The nutritional value of a dish (product) is determined by the number of products included in it (by weight of the edible portion). Information on nutritional value (according to the chemical composition) is given per 100 g of the edible part of the product (proteins, fats, carbohydrates - in g).

Energy value is an indicator that characterizes the fraction of energy that is released from nutrients in the process of biological oxidation and is used to ensure the physiological functions of the body. Energy value is usually expressed in kilocalories (kcal).

Estimated indicators of nutritional and energy value of cereals are presented in table 3.

Claims (1)

The composition of instant cereal containing cereal flakes, protein material, a vegetable complex, flavoring agents, characterized in that millet and rice cereals are used, while a mixture including flax seed, dried blueberries, dried cherries, freeze-dried strawberries is used as a vegetable complex. flower pollen is a functional additive, and milk protein is used as a protein material, and table salt and sweetener are used as a flavoring additive, in the following ratio of components, wt. %:
Millet flakes 33.0-35.0 Rice flakes 33.0-35.0 Flax seed 2.1-3.3 Dried blueberries 4.0-6.0 Dried Cherries 2.0-3.2 Strawberry sublimated 2.5-5.0 Flower pollen 4.0-6.5 Milk protein 3.2-6.0 Common salt 1,2 Sweetener (sugar sand / fructose) 4,5-6,0