RU2562217C1 - Instant mush composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition contains the following components, wt %: 33.0-35.0 of wheat flakes, 2.6-5.0 of milled dried pumpkin pieces, 4.0-5.7 of milled dried apples pieces, 3.0-4.3 of milled sublimation-dried apricot pieces, 3.0-4.5 of milk protein, 2.1-3.2 of pectin, 4.0-6.0 of bee royal jelly, 1.2 of culinary salt and 4.5-6.0 of sweetener. The latter is represented by sugar sand or fructose.

EFFECT: obtainment of an instant mush composition balanced in terms of mineral formula, vitamins and cellulose content.

3 tbl

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, proteinaceous 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, balance in mineral composition (sufficient content of iron, selenium, potassium, phosphorus, magnesium), vitamins (groups B, E, PP, β - carotene), sufficient fiber content. Pumpkin supplement enriches porridge with protein, fiber, sugars, pectin, vitamins (groups B, E, K, T, β - carotene, vitamin C). Mineral substances - iron, calcium, potassium. The addition of apples and apricots enriches the mineral composition with potassium, iron, sodium and vitamins - vitamin C, β - carotene, simple sugars. 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, flavorings, characterized in that millet, rice cereal is used, while a mixture including crushed pieces of dried pumpkin, apples is used as a vegetable complex , freeze dried apricot and pectin, royal jelly as a functional additive, milk protein used as a protein material, and table salt and as a flavoring additive . Stitel, with the following ratio of components, wt%:

Millet Flakes 33.0-35.0 Rice Flakes 33.0-35.0 Shredded dried pumpkin slices 2.6-5.0 Shredded pieces dried apples 4.0-5.7 Shredded apricots 3.0-4.3 sublimated Milk protein 3.0-4.5 Pectin 2.1-3.2 Royal jelly 4.0-6.0 Common salt 1,2 Sweetener (sugar 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 (a sufficient content of iron, selenium, potassium, phosphorus, magnesium), vitamins (groups B, E, PP, β - carotene), a sufficient fiber content. Pumpkin supplement enriches porridge with protein, fiber, sugars, pectin, vitamins (groups B, E, K, T, β - carotene, vitamin C). Mineral substances - iron, calcium, potassium. The addition of apples and apricots enriches the mineral composition with potassium, iron, sodium and vitamins - vitamin C, β - carotene, simple sugars.

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.

Rice is superior in nutrition to cereal plants. 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. Dried pumpkin (slices). This vegetable is a champion in the content of healthy vitamins. Pumpkin contains (100 g): proteins - 1.2 g, carbohydrates - 7.5 g, fats - 0.1 g. Pumpkin contains carotene (4 times more than carrots), cellulose, pectin, sugar (glucose, fructose, sucrose); vitamins B ₁ , B ₅ , B ₂ , B ₆ , C, E, PP, K and a rare vitamin T, which is responsible for the acceleration of metabolic processes in the body, the formation of platelets and blood coagulation; minerals - potassium, copper, calcium, fluorine, iron.

Pumpkin is very useful for cardiovascular diseases, anemia, anemia, edema, sore throat, caries. Pumpkin pulp improves gallbladder function, relieves inflammation in the intestines, relieves insomnia, strengthens blood vessels, and has a diuretic effect. Pumpkin is also useful for hypertension.

Milk protein - 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 use of pectin is to normalize the intestinal microflora, improve digestion. Pectin has bactericidal properties. Pectins are also able to bind toxic substances, such as heavy metals and pesticides, and remove them from the body.

Clinical studies have proven that pectin is also useful in helping prevent cancer. An increase in the number of foods high in pectin in the diet helps to normalize metabolism and improve pancreatic activity. It will also help improve liver function and stimulate the process of blood formation.

Royal jelly is a cell regenerator, tumor destroyer and DNA corrector. Royal jelly has excellent trophic properties. It significantly enhances metabolism, improves tissue respiration. Because of this, protein synthesis is significantly accelerated. Another property is the improvement in the assimilation of oxygen by the human brain, which significantly improves the brain activity of a person: drowsiness goes away, attention and memory are improved, and work capacity is improved.

Dried apples are rich in fiber, protein, and catechins, and various acids, vitamins (especially vitamin C), essential oils, and volatile, sugars, pectins. Apples contain 8 times more iodine than bananas, and 13 times more than oranges. Therefore, they are used to prevent goiter disease, to improve brain processes and is recommended for schoolchildren, students and all people who are somehow related to mental work. Dried apples contain various sugars (up to 12%) - fructose, glucose, sucrose; organic acids (up to 2.42%) - malic, citric, tartaric, chlorogenic and arabic; pectin, tannins and dyes; mineral salts, organic compounds of iron and phosphorus; vitamins - provitamin A carotene (0.12-0.3 mg%), B (0.04-0.08 mg%), C (5-64.2 mg%) and essential oil. The composition of the essential oil includes acetic aldehyde and esters of amyl alcohol with formic, acetic, caproic and caprylic acids. The presence of pectin in apples makes them a low glycemic index product. The index evaluates products according to their effect on blood sugar. If the product is given a low glycemic index, this means that when it is consumed, the blood sugar level rises slowly. Dried apples are used by those suffering from rheumatism, gout, atherosclerosis, chronic eczema and other skin diseases. They are useful for strengthening vision, skin, hair and nails, as well as for eliminating nervous diseases. Dried apples have a positive effect on low blood pressure and hardening of blood vessels, because they are a powerful blood purifier. They are also beneficial for the lymphatic system.

Freeze dried apricot. The composition of apricots is sugar (glucose, fructose, sucrose, which prevails), fiber, inulin, starch, pectin substances; vitamins - A, B (B ₁ , B ₃ , B ₂ ), E, PP, C, P; micro and macro elements - K, P, Na, Mg, J and Fe prevail. Apricots also have acids - malic, citric, salicylic tartaric.

The consumption of apricot fruit in food, whether fresh, dried or processed, has a beneficial effect on the general condition of a person. It is especially recommended to pay attention to apricot to people suffering from diseases of the cardiovascular system, gastrointestinal tract and overweight. Apricot fruits will help with hypo- and vitamin deficiencies, and patients with anemia, as they affect the process of hematopoiesis. With heavy metal intoxication, apricot is indispensable, it also supports the health of cancer patients, helps increase the body's resistance to various diseases and restore vital functions of the body, affects the blood formation process, apricots are useful for anemia. For the active work of the brain, these fruits are rich in magnesium and phosphorus. The high magnesium content also helps to quickly relieve high blood pressure. To bring normal neuromuscular excitability requires calcium, which is rich in apricots.

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, pectin, fructose).

The introduction of the components is carried out in the following sequence: first, millet, rice flakes, pieces of dried pumpkin, apples (cubes), freeze-dried apricot (slices), sifted: pectin, 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.

Table 1 Name of components Example 1 Example 2 Example 3 Example 4 Millet Flakes 35.0 33.5 34 33 Rice Flakes 35.0 33.5 34 33 Dried Pumpkin (slices) 3.8 5 four 2.6 Milk protein 3.8 3 four 4,5 Pectin 2,5 2.1 3 3.2 Royal jelly 5,0 6 four 5.5 Dried apples (cube) 5,0 5.7 5.3 four

Freeze dried apricot (slices) 3.8 3 four 4.3 Common salt 1,2 1,2 1,2 1,2 Sugar Sand / Fructose 5,0 6 4,5 5.7 Exit 100.0 one hundred one hundred one hundred Table 2 - Organoleptic characteristics of dry cereals and the finished product Name of indicator Characteristic Dry product Appearance Powdered mixtures. The components provided for in the formulation should be evenly distributed throughout the mass. Easily crumbling lumps are allowed. Color Inherent to incoming cereal and plant components. The presence of dark-colored particles due to the presence of buckwheat and oat flakes is allowed. Taste and smell Corresponds to this product. Ready-to-eat product Appearance Swollen flakes, thick mass Taste and smell Peculiar to this cereal with components included in the porridge. Foreign taste and smell are not allowed. Consistency Homogeneous, soft, with inclusions of herbal additives Color Corresponds to this product.

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, 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.

Table 3 & Nutritional and energy value of cereals Product name Nutrition value, g Energy value, kcal Squirrels Fats Carbohydrates Examples 1-4 13.0 3.2 66.9 348.9

Claims (1)

The composition of instant cereal containing cereal flakes, protein material, a vegetable complex, flavoring agents, characterized in that millet and rice flakes are used, while a mixture including crushed pieces of dried pumpkin, apples, freeze dried apricot and pectin is used as a vegetable complex royal jelly is used as 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 Components, wt.%:
Millet Flakes 33.0-35.0 Rice Flakes 33.0-35.0 Shredded dried pumpkin slices 2.6-5.0 Shredded pieces of dried apples 4.0-5.7 Shredded apricots 3.0-4.3 sublimated Milk protein 3.0-4.5 Pectin 2.1-3.2 Royal jelly 4.0-6.0 Common salt 1,2 Sweetener (granulated sugar / fructose) 4,5-6,0