RU2566056C1 - Instant mush composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: mush composition contains the following grain flakes - buckwheat, rye and rice flakes, protein material represented by bee royal jelly, a vegetal complex represented by a mixture including powders of laminaria, girasol and carrots, and culinary salt, the components ratio being (wt %): buckwheat flakes - 26.0-29.0; rye flakes - 29.0-31.0; rice flakes - 26.0-27.0; laminaria powder - 4.0-5.0; carrots powder - 1.8-2.5; girasol powder - 1.0-2.0; bee royal jelly - 5.0-6.0; culinary salt - 1.2.

EFFECT: mush composition provides for balance in terms of mineral formula, sufficient content of vitamin, selenium, potassium and phosphorus, vitamins E, PP, β-carotene, sufficient content of cellulose; the laminaria additive enriches mush with iodine, cobalt, cuprum, vitamins P, K, vitamins C, the girasol additive - with ferrum, chrome, calcium, sodium, indispensable amino acids - lysine and arginine, enriches with inuline, reduces the ready product allergenicity and reconditioning time; the method may be used for manufacture of baby and dietary food.

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 and phosphorus), vitamins (E, PP, β - carotene), sufficient fiber content. Laminaria supplement enriches porridge with iodine, cobalt, copper, vitamins P, K, vitamin C, Jerusalem artichoke supplement - iron, chromium, calcium, sodium, essential amino acids lysine and arginine, enriches with inulin. 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 buckwheat, rye and rice flakes were used, while a mixture including kelp powders was used as a vegetable complex, Jerusalem artichoke and carrots, and royal jelly is used as the protein material, and table salt is used as a flavoring additive, in the following ratio of components, wt.%:

buckwheat flakes 26.0-29.0 rye flakes 29.0-31.0 rice flakes 26.0-27.0 kelp powder 4.0-5.0 carrot powder 1.8-2.5 Jerusalem artichoke powder 1.0-2.0 royal jelly 5.0-6.0 table salt 1,2

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 and phosphorus), vitamins (E, PP, β - carotene), a sufficient fiber content. Laminaria supplement enriches porridge with iodine, cobalt, copper, vitamins P, K, vitamin C, Jerusalem artichoke supplement - iron, chromium, calcium, sodium, essential amino acids lysine and arginine, enriches with inulin.

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

Buckwheat flakes contain 10-16% protein, fiber, minerals, organic acids and vitamins. The protein composition of buckwheat products includes a large number of amino acids. The high magnesium content in buckwheat flakes improves digestion and helps lower cholesterol in the body. In addition, buckwheat flakes contain essential amino acids, vitamins of group B, E, PP, β-carotene; they are a rich source of minerals: K, P, Mn, Zn, Fe. Due to its low fat content, buckwheat cereal is suitable for people suffering from obesity, suitable for everyone, but especially those suffering from diseases related to digestion, varicose veins or high blood pressure. Buckwheat flakes are recommended for anemia as a product that increases the hemoglobin content in the blood, and are a valuable source of protein that is easily absorbed by the body. Buckwheat flakes are also great for preparing baby food.

Rye is a vital food product, including trace elements: K, Ca, Mg, P, Se, Fe; enzymes and nucleic acids. Rye grain contains up to 67% carbohydrates and up to 11% protein. In addition, cereals obtained from whole grains have unique properties that help a person save energy and resist disease. Rye contains a large amount of fiber, accelerating the removal of slag products from the intestines and giving a feeling of satiety. Fibers contained in rye improve digestion, lower acidity and reduce the amount of bile in the intestines, preventing a number of gastrointestinal diseases, and also control blood sugar. Regular consumption of rye flakes lowers blood cholesterol and prevents cardiovascular disease. The unique composition of rye grains contains substances that protect cells from cancer, especially from breast cancer and prostate cancer. Rye flakes are rich in amino acids, contain vitamins B ₁ , B ₂ , PP, carotene, E. Indispensable for a lack of meat, obesity, diabetes mellitus, help to eliminate toxic substances, radionuclides, pesticides from the body.

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.

Laminaria is an ocean algae saturated with proportionally balanced biologically active substances, vitamins, micro and macro elements (59 in total). The nutritional and dietary value of seaweed is determined by its chemical composition. It contains a high content of organic iodine (160 mg / 1 gram), which affects the functioning of the thyroid gland. At the same time, it also contains biologically active substances that help to assimilate this iodine. In addition to iodine and iodine-containing nitrogenous substances, seaweed contains a certain amount of inactive hormonal substances that enter the tissue of the thyroid gland, which is why it is a preventive measure against goiter, bazedovy disease, atherosclerosis, as well as diseases associated with impaired thyroid function.

It removes toxins, radioactive salts (radioactive iodine-131 up to 40%, cesium-137 up to 60%, radioactive strontium up to 85%), toxins, poisons. Provides the body with all the necessary micro and macro elements, vitamins, fats and carbohydrates; activates the immunobiological defense of the body; It has a stimulating effect in the treatment of cancer and cardiovascular diseases. Seaweed is a multivitamin carrier, contains vitamins of groups A, B, C, D, K, PP and others. An excellent source of vitamin C, kelp, rich in K, Ca, Mg, Fe, J, Co, Cu, Mn.

Carrots are a very healthy vegetable for the body. The useful and healing properties of carrots are explained by its rich composition. Carrots contain vitamins of group B, PP, C, E, K, it contains carotene - a substance that turns into vitamin A in the human body. Carrots contain 1.3% protein, 7% carbohydrates. Carrots contain a lot of minerals necessary for the human body: potassium, iron, phosphorus, magnesium, cobalt, copper, iodine, zinc, chromium, nickel, fluorine, etc. Carrots contain essential oils that cause its peculiar smell / Carrots contain beta -carotene, which improves lung function. Beta-carotene is a precursor to vitamin A. Once in the human body, carotene is converted to vitamin A, which is most beneficial for young women. Also, the healing properties of carrots are associated with strengthening the retina. People suffering from myopia, conjunctivitis, blepharitis, night blindness and fatigue, eating this product is highly desirable. Carrots are used in clinical nutrition for hypo- and vitamin deficiency A, diseases of the liver, cardiovascular system, kidneys, stomach, anemia, polyarthritis, and disorders of mineral metabolism. It has been found that carrots contain many natural antibiotics called volatile.

Jerusalem artichoke contains inulin, which promotes the absorption of sugar in the absence of insulin, which is especially important for diabetes, helps the active removal of toxins and radionuclides. Jerusalem artichoke creates a powerful barrier in the human body to various oncological diseases. Prevents the development and growth of benign and malignant tumor tissues.

It contains: sodium, iron, chromium, magnesium, calcium, carotene, lysine, arginine, vitamins B, C and PP.

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.

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; powder: kelp, Jerusalem artichoke and carrots).

The introduction of the components is carried out in the following sequence: first, buckwheat, rye and rice flakes, sifted powder of kelp, carrots and Jerusalem artichoke, table salt and royal jelly 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 additives, characterized in that buckwheat, rye and rice flakes are used, while a mixture including powders of kelp, Jerusalem artichoke and carrots is used as a vegetable complex, moreover, as protein the material used royal jelly, and as a flavoring additive - table salt, in the following ratio of components, wt.%:
buckwheat flakes 26.0-29.0 rye flakes 29.0-31.0 rice flakes 26.0-27.0 kelp powder 4.0-5.0 carrot powder 1.8-2.5 Jerusalem artichoke powder 1.0-2.0 royal jelly 5.0-6.0 table salt 1,2