RU2632227C2 - Method of manufacturing food product packaged into tubes - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of manufacturing a food product packaged in tubes consisting of "n" chambers, in the form of a paste or small fragments, involves using potatoes, mushrooms with onions and sunflower oil, water or mineral water, which are placed in different tube chambers, or using fish products and oatmeal, which are packaged in one chamber of a tube, and seasonings and spices into another chamber of a tube, or using meat, buckwheat porridge, spices or seasonings, beet juice, which are packaged into different tube chambers, or using potatoes, herring, spices and seasonings with onions, which are packaged in different tube chambers, or using pearl barley porridge with butter, spices and seasonings with garlic and pepsi cola, which are packaged in different tube chambers, or using meat, cheese and water, which are packaged into different tube chambers, or using fish, cheese and apples, which are packaged into different tube chambers, or using fish, potatoes with mashed peas and grape juice, which are packaged into different tube chambers. Wherein said products are placed in a tube depending on the capacity of the chambers. While manufacturing a food product, ketchup, mayonnaise, mustard, or processed cheese are additionally used.

EFFECT: method of manufacturing a food product allows to obtain a food product ready for consumption as full-fledged and characteristic for various national cuisines.

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Description

Tuba is used for packaging, storage, transportation and sale of food products.

There is a known method of feeding those participating in a ground-based model experiment simulating flight to Mars (RF patent No. 2426456, A23L 1/48, priority August 31, 2010).

The method involves 3 steps. At the 1st stage, from the 1st to the 250th day, simulating a flight to Mars, they provide 5 meals a day with prepared foods with a calorie content of breakfast 19-21%, lunch 29-31%, dinner 29-31% and two intermediate meals with a calorie content of 9-11% of the daily calories of daily nutrition. At stage 2, from the 251st to the 280th day, simulating flight in orbit of Mars and landing on its surface, two types of nutrition are carried out, one of which is provided for a group simulating landing and work on the surface of Mars and includes 4 meals a day with calories breakfast 19-21%, 2 breakfast 14-16%, lunch 34-36% and dinner 29-31% of the daily calorie daily meals. At the same time, canned, ready-to-eat, cold dishes, first dishes restored with hot water, and hot drinks are used for this group. At the 3rd stage, from the 281st to the 520th day, simulating a flight to Earth, 4 meals a day are prepared with freeze-dried meals with a calorie content of 24-26% breakfast, 34-36% lunch, 24-26% dinner and an intermediate meal 14-16% of the daily calories of daily nutrition. Moreover, at stage 2, for those remaining that simulate flight in the orbit of Mars, they carry out a meal similar to that provided for at stage 3.

The invention is aimed at creating a nutritional method with long autonomy, using a diet of a given energy value that preserves biological usefulness and microbiological safety throughout the entire duration of the experiment in the absence of the possibility of replenishing food supplies, taking into account the various stages of life during a flight to Mars, when using products power supplies, mass-produced for mass production.

The analogue has a limitation on the possibility of its use in terrestrial conditions.

We know the proposal of two sets that simulate food for astronauts: CosmoSnek and CosmoFood 2.0 (see the Internet http://space-food.ru/#products).

Between themselves, they differ in composition. So, the CosmoSnek set consists of juice in a tube, separately black or white bread (for choice) and tea or coffee (for choice) (see internet bigbuzzy.ru/catalog/x-line).

Imitation of food for astronauts is unacceptable for mass demand and is rather a curiosity.

A method of manufacturing, more precisely, the packaging of food products in tubes is known (see Internet http.//www.obobrali.ru/2012/04/eda-v-tyubikah-dlya-sovetskih-kosmonavtov/).

However, this method, although it can serve as an analogue of the proposed proposal, is also unique, intended for astronauts. The product in the tubes does not contain bread, the tubes themselves are single-chamber, “shoot” one type of food, are semi-finished products. In the best case, using such a product you can make a sandwich.

Known RF patent No. 2563928 for the application for invention No. 2014125950 dated 06/26/2014. This invention is selected as a prototype.

The main feature of this solution is that the products here are not an auxiliary, intermediate product, but are used directly in food. In tubes, the product goes as the main dish, and salt, spices, spices, seasonings can be contained both in the product and in additional tubes of the tube.

The proposed product is final, that is, it can be eaten immediately, without additional ingredients, such as regular, sandwich, hot dog or shawarma.

The proposed product on the prototype is a new word in fast food. It is very convenient, it can be taken with you everywhere, it does not take up much space, does not leave crumbs, after it you do not need to wash your hands, it does not require a plate and cutlery to use it. You can give it to children at school, take it with you to work, on a trip, on the road, in a car, in a spaceship. There is at any time in a place convenient for you, without fear of getting dirty.

However, the decision on patent No. 2563928 has a serious limitation, because refers to the use of only one main food product - bread or a bakery product.

The technical result of the proposed solution is not only the readiness of the food product directly for use as a full-fledged product, with 100% readiness, but also the expansion of the range of food products characteristic of consumption in various parts of the Earth by various peoples. In addition, the food culture of various population groups using basic foods is increasing. Thus, significantly improves the manufacturability and functionality of the manufacture of the food product.

A method of manufacturing a food product is proposed, which is Packed in tubes consisting of "n" chambers, in the form of a paste or small fragments, characterized in that in the manufacture of the food product using potatoes, mushrooms with onions and sunflower oil, water or mineral water, which place in different tubes, or they use fish product and oatmeal porridge, which are packed in one tube tube, and seasonings and spices in another tube chamber, or use meat, buckwheat porridge, spices or seasonings, beet juice, which are packed in different chambers tubes, or use potatoes, herring, spices and seasonings with onions, which are packed in different chambers of the tube, or use pearl barley porridge with butter, spices and seasonings with garlic and Pepsi-Cola, which are packed in different chambers of the tube, or use meat, cheese and water, which are packed in different tubes of the tube, or use fish, cheese and apples, which are packed in different tubes of the tube, or use fish, potatoes with pea puree and grape juice, which are packed in different tubes of the tuba, while these products are placed into the tube depending on the capacity of the ep. The method is characterized in that in the manufacture of the food product, ketchup, mayonnaise, mustard or cream cheese are additionally used.

A method of manufacturing a food product is characterized in that proportions are obtained per 100 g of product: the main food product is 60 g, additional processed cheese is 40 g.

A method of manufacturing a food product is characterized by the fact that they obtain proportions per 100 g of product: the main food product is 60 g, an additional meat or fish, or some other type of paste 40 g. product 60 g, additional meat, or fish, or another type of paste 20 g, processed cheese 20 g.

A method of manufacturing a food product is characterized in that ketchup 0-20 g, mayonnaise 0-20 g, mustard 0-20 g are added to the main food product, and proportions per 100 g of product are obtained.

Different recipes use a different type of main product. Grind the product through a meat grinder or grind it in another way until a pasty state or small fragments (crumbs) are obtained. When implementing the proposed solution, the Russian proverb “bread is all over the head” is recalled, which in the sense of other basic products can be formulated as “food is all over the head”.

The convenience of the tube lies in the fact that it is not afraid of tipping over; the consumer is sufficiently insured against stains on clothing, furniture, and various coatings. The tube will not crack and will not break when dropped, it allows the buyer to easily dose the product without the help of additional devices. The tube reliably protects the product from environmental influences, it closes hermetically immediately after use, and the product does not deteriorate for a long time.

A tube may have a different capacity of chambers in which products of various recipes are placed. So, the camera of the main product can be made of a larger capacity than the camera, which contains spices or seasonings.

The drawings show a tube for the product (Fig. 1), this packaging is usually cylindrical in shape with a lid. The tube may be single, double or multi-chamber. In FIG. 2 shows a tube (end view) with three cameras 1, 2, 3, with a flat bottom-end. In FIG. 3 shows another embodiment of the tube — an end view, the cameras are combined by one tube body. Different camera layouts are possible. Material for tube: plastic, aluminum, cardboard. A combination of different materials is possible. In the tubes of the tube, in addition to the main product, salt, spices, seasonings, juices, water can be placed.

The proposal is illustrated by the following examples, each referring to products in the form of pasty or small fragments.

First example

Use processed or other liquid-like cheese.

Proportions per 100 g of product: main food product 50-90 g, processed cheese: 10-50 g. Optionally: ketchup: 0-10 g, mayonnaise: 0-10 g, mustard: 0-10 g.

Second example

Use any basic food product. Moreover, salt, spices, spices and seasonings are placed in another (s) chamber (s).

Proportions per 100 g of product: the main food product, with the exception of meat or fish, 50-90 g, meat or fish or other type of paste: 10-50 g.

Example three

Use any basic food product, including various types of meat or fish, any other derivative of meat or fish paste, with the addition of water.

Cream cheese or other liquid cheese is added. Apply one or more chambers of the tube.

Proportions per 100 g of product: the main food product is 50-80 g, meat, fish or other type of paste: 10-30 g, cheese: 10-30 g. To taste: ketchup: 0-20 g, mayonnaise: 0- 20 g, mustard: 0-20 g.

An example of the fourth and subsequent ones in FIG. 2, 3. In different chambers of the tube, they place meat products, potatoes, spices or seasonings.

Fifth example

In different chambers of the tube they place meat with potatoes, spices or seasonings, water.

Example six

In different chambers of the tube, they place meat with buckwheat porridge, spices or seasonings, and vegetable (beet) juice.

Example seven

Potatoes, herring, spices or seasonings with onions are placed in different tubes.

Eighth example

Pearl barley porridge with butter, spices or seasonings with garlic, Pepsi-Cola are placed in different tubes.

Example nine

In different chambers of the tube they place meat, cheese, mineral water.

Example ten

In different chambers of the tube, fish, cheese, apples are placed.

Example eleven

In different chambers of the tube, fish, potatoes with pea puree, grape juice are placed.

Example Twelve

Potatoes, mushrooms with onions and sunflower oil, water or mineral water are placed in different tubes.

Examples of the use of basic foods in combination with each other

Example Thirteen

In one chamber place the meat product and potatoes in a ratio of 100 g 20-40: 50-80. Other food products are placed in other chambers.

Example fourteen

In one chamber place the fish product and oatmeal in a proportion of 100 g 10-40: 60-90. Other food products are placed in other chambers.

Examples 1-3 can be attributed to the use of the main food product in conjunction with additional food products, spices, seasonings, with the placement of tubes in one chamber.

The most optimal recipes

Example fifteen: proportions per 100 g of product are obtained: the main food product is 60 g, the additional processed cheese is 40 g.

Example sixteen: proportions are obtained per 100 g of production: the main food product is 60 g, the additional meat, or fish, or another type of paste 40 g.

Example seventeenth: proportions are obtained per 100 g of product: the main food product is 60 g, the additional meat, or fish, or some other type of paste, 20 g, processed cheese 20 g.

Food products are evaluated by nutritional, biological and energy values. By the nutritional value of a product is meant the content of food substances in it and the degree of their assimilation by the body, as well as taste advantages. Foods of high nutritional value contain substances that, in their quality and quantity, most meet the requirements of a balanced diet. Biological value reflects the quality of the product proteins, their amino acid composition and digestibility. In a broader sense, this concept also includes the content in a food product of such vital biologically active substances as vitamins, essential polyunsaturated fatty acids, lipoids, microelements, etc. The energy value of a product is the energy that is generated in the body as a result of oxidation (see .Art-health.ru/?page_id=74).

We believe that the proposed food product meets the stated criteria, and also contains the necessary proteins for life, carbohydrates, fats, vitamins, minerals, water.

Scientists are not unanimous in determining proper nutrition.

So, G. Shelton in practice proved the high preventive effectiveness of separate nutrition, which is, in his opinion, the only basis on which proper nutrition is based. The main postulate of proper nutrition is the statement: "You need only simple unprocessed food, which is the most healthy diet." Never eat protein and carbohydrates at once. This means, for example, that you do not need to eat meat, fish, eggs, cheese, mushrooms, nuts and other protein foods along with bread, cereals, potatoes, cakes, sweet fruits. This need is due to the fact that the process of assimilation of these products is completely different and, when mixed, they interfere with each other: for the digestion of proteins, the stomach enhances the acidity of the juice, which quickly stops the absorption of carbohydrates, which occurs only in an alkaline environment. Therefore, after the simultaneous intake of such products, fermentation begins (see. Internet. Separate nutrition according to G. Shelton).

More by Shelton

Proteins - Proteins: Never eat two concentrated proteins in one meal. Each product in such combinations as meat and eggs, meat and nuts, meat and fish, cheese and eggs, eggs and milk, cheese and nuts, etc., differing from the other in composition, requires a certain digestive secretion and a different time for assimilation. Fats - Proteins: Do not eat fats with proteins. In other words, do not use butter and vegetable oil with meat, eggs, cheese, nuts and other proteins, because fat inhibits the secretion of gastric juices, thereby reducing the overall digestive activity, according to Shelton, by 5-10%. Acids - Protein: Do not eat acidic fruits with proteins. It would seem that acid should contribute to better absorption of proteins. But everything is so arranged in the body that a normal stomach secretes all the necessary acids in abundance, and does not need additional ones coming from outside. Fruit acids will only delay the natural secretion of gastric juice and thereby interfere with the digestion of the protein, which will eventually lead to rot. Therefore, you should not eat tomatoes with cheese or eggs, serve meat with vinegar or tomato juice. Acids - carbohydrates: do not eat acidic and carbohydrate foods in one go, i.e. no need to eat bread, potatoes, peas, beans, sugar, honey, jam with citrus, sour grapes, apples, plums, sorrel, tomatoes. The acid of these foods and fruits destroys the enzyme ptyalin, which is necessary for the breakdown of carbohydrates. Carbohydrates - carbohydrates (starches): eat only one type of concentrated starch (for example, you should not eat bread together, mashed potatoes with peas and a sweet cake), since only one type of starch will be taken for digestion, and the rest will remain intact, delaying passage food, which ultimately leads to fermentation. Sugar - Carbohydrates: Do not eat carbohydrates and sugar at the same time. It turns out that traditional jam pies, sweet cereal and pasta casseroles, cereals, jam and honey on bread or in one meal with cereals and potatoes cause fermentation in the stomach. Include melon separately. Due to the fact that the melon, and sometimes watermelon, when eaten with other products, very often decomposes in the stomach and causes an upset, it was suggested that the melon "weakens". Meanwhile, it is an excellent cleaner of the gastrointestinal tract, if eaten separately. Milk should be consumed separately or not at all. The milk of animals in our stomach is not processed at all, its assimilation begins only in the duodenum. In the same way, breakfast or lunch ending in a glass of milk will not be processed in the stomach.

You should be guided by the only rule: "The less complex the food mixture, the simpler our dishes, the more efficient digestion can be expected." Yogis have always talked about this, believing that the simpler the food, the more it contributes to health and longevity. We believe that the proposed food product does not contradict the claims of the famous scientist and can be made in this way with maximum benefit for the consumer.

Main products are used separately, in combination with each other or with additional food products. So, if the above are examples of the use of products in an acceptable mixture, then it is possible to place any main product, seasonings or spices, water or juice in a tube in various chambers (Fig. 3).

Food should serve proper nutrition, which can be breakfast or lunch from a tuba.

The advantage of the proposed solution over analogues is the use of a food product in all cycles - from manufacture to sale of finished products and their consumption.

Claims (2)

1. A method of manufacturing a food product, which is Packed in tubes consisting of "n" chambers, in the form of a paste or small fragments, characterized in that in the manufacture of the food product using potatoes, mushrooms with onions and sunflower oil, water or mineral water, which place the tubes in different chambers, or use a fish product and oatmeal porridge, which are packed in one tube chamber, and seasonings and spices into another tube chamber, or use meat, buckwheat porridge, spices or seasonings, beet juice, which are packed in different tube cameras, or using comfort potatoes, herring, spices and seasonings with onions, which are packed in different chambers of the tube, or use pearl barley porridge with butter, spices and seasonings with garlic and Pepsi-cola, which are packed in different chambers of the tube, or use meat, cheese and water which are packaged in different tubes of the tube, or use fish, cheese and apples, which are packed in different tubes of the tube, or use fish, potatoes with pea puree and grape juice, which are packed in different tubes of the tube, while these products are placed in a tube in depending on the capacity of the cameras. 2. The method according to p. 1, characterized in that in the manufacture of the food product, ketchup, mayonnaise, mustard or cream cheese are additionally used.

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