RU2653727C1 - Optimum composition of cooked sausages, enriched with flour from isphagula husk plantago psyllium l. - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular to cooked enriched sausages. Optimum composition of cooked sausage, enriched with flour from isphaghula husk Plantago psyllium L., includes in the ratio of macro-ingredients, per 100 kg of unsalted raw material: prime beef – 25.0 kg, semi-fat pork – 67.65 kg, flour from isphaghula cover/husks/flea seed Plantago psyllium L. – 2.35 kg, chicken eggs – 3.0 kg, powdered cow milk – 2.0 kg, as well as micro-ingredients per 100 kg of raw material: common salt – 2,090.0 g, granulated sugar – 200.0 g, nutmeg – 50.0 g, water – 20,000.0 g. Formulation does not include sodium/potassium nitrite.

EFFECT: increase in the physiological value of the product for all age groups of population and increase in the moisture binding capacity of meat farce.

1 cl, 4 dwg, 3 tbl, 6 ex

Description

The invention extends to the meat industry, in particular cooked sausages enriched for all age groups of the population, and is the carrier of a complex of dietary fiber necessary for the human body, mainly arabinoxylans, obtained from the shells / husks / husks of plantain seeds of plantago plantago psyllium L.

Today, the daily diet of Russians is characterized by an overabundance of fats and excessively refined foods against the background of a reduced level of consumption of cereals and legumes, fresh fruits and vegetables. The population, systematically not receiving the daily norm of micronutrients and macronutrients, is increasingly experiencing health problems. Thus, the lack of dietary fiber in the average daily diet is from 35 to 45%, which is critical, according to the materials of the journal Vestnik Molodezhnoy Nauk, Shuhovtsova SI, Baidalinova L.S., 2016. That is why more products began to appear with beneficial effect. Moreover, the priority of the release of benign goods is not in doubt.

A known method of using dietary fiber - fiber from extruded chickpea flour in liver sausages - patent RU 2560951, 2015. The positive effect in this case lies in the correction of mainly the nutritional value of the product, rather than physiological, because low-value meat raw material is introduced - collagen, and, as a source of functional ingredients - chickpea flour. Artamonova M.P. et al. in 2014, it was proposed to use a composition based on modified wheat fiber and xanthan gum in meat products, however, to achieve an acceptable result of the action of dietary fiber, enzymatic hydrolysis is additionally required. Developed in 2006 by T.M. Gyro lamb sausage with a content of hydrated pumpkin powder with a particle size of 0.2-0.6 mm, on the one hand, provides the human body with dietary fiber, on the other hand, negatively affects the color in the form of a yellow tint and pumpkin flavor, for uncommon sausages. Recipes of sausages from various basic raw materials are noted, enriched with the prebiotic lactulose as part of various preparations - RU 2446716, 2012; RU 2525260, 2014; RU 2443114, 2012, stimulating the vital activity of beneficial intestinal microflora, and many others that are not related to the flour from the shells / husks / husks of the plantain seeds of the plantago pollen Plantago psyllium L.

In turn, products enriched with the ingredients of plantain of the plantain plantago psyllium L. are not uncommon. Prototype analogues of both foreign and Russian origin are known. So, for example, Grace N. Lai and Richard D. Wullschleger in 1995 proposed using pre-dissolved dietary fiber of plantain in the manufacture of bread and bakery products, with the same idea, but with regard to pasta, advocated by Aimee M. Bedard, Grace N Lai, Richard D. Wullschleger, James G. Kincaid, 1995. However, the pre-wetting procedure requires constant monitoring, otherwise the growth of microorganisms is enhanced.

Patent US 5955123 from Bruce Paul Daggy, 1999 discloses the formulations of bakery products, excluding additional technological operations for the introduction of the drug, but contains its drawbacks - psyllium husks with a particle size of less than 45 mesh ¹ ( ¹ mesh (mesh) - the number of holes in the sieves per linear inch Technical Encyclopedia, L.K. Martens, 1929), in addition, it is agglomerated with a material selected from the group consisting of water-dispersible hydrolyzed starch oligosaccharides, monosaccharides, disaccharides, polyglucosides, polymaltose and their mixture th.

Along with a large number of inventions related to bakery products, there are also cheese products proposed by Maurizio Bianchi in 2016, yogurt that can reduce weight from CN 105265579, 2016, tea for cleansing the intestinal tract - CN 102696806, 2012, requiring additional operations for grinding plantain fiber. As an option for soluble fibers, the ingredients of plantago plantain psyllium L. are considered for frozen confectionery products described in patent RU 2476077 by a number of scientists represented by Addis Natalie Elaine, Lacey Jan David, Weeks Loyd, 2013, and a low-calorie food bar from 2010 - RU 2383207.

At the same time, patents RU 2376889 and RU 2495572 are known for a wide range of food products and drinks, such as yogurt, cheese, soft drinks, minced meat products, chocolates, cookies, bars and desserts that modulate the human intestinal flora enriched in arabinoxylans with the degree of polymerization from 5 to 50 and from 4 to 10, respectively, in an amount of 0.25-5 g per serving, Delcourt Jan, Bruckart Willem, Kurten Kristof, Verbeke Kristin, Rutgers Paul, Svennen Catherine, 2009 and Bruckart Willem, Delcourt Ian, Courten Christoph, 2013, respectively. In 2012, I. Hassendok and colleagues described bread with a high content of arabinoxylans, G. Lacase et al., In 2016 developed a liquid composition based on arabinoxylan to enrich bakery products, and Etwell, William Elanan, proposed in 2002 to use arabinoxylan to increase storage stability chilled dough, and the improvement of its quality or the volume of bakery products is the work of Udo Scharfa, Frank Schuhmanna, 2009. The enrichment of beer with arabinoxylans was also recorded - Fugeia NV, 2009 and the use of arabinoxylan as well an eluting component of semi-solid honey products - US 20110206811, 2011

All of the above intellectual property have a similar disadvantage. Legume and grain crops act as raw materials for the isolation of arabinoxylans, and in some patents there is no information at all about their species source, implying a general raw plant material.

The closest solution is the proposal of the Belgian scientists Bruckart Willem, Delcourt Jan, Kurten Kristof published in 2013 on the creation of drugs that include arabinoxylan oligosaccharides, with the subsequent distribution to drinks and food products without restrictions, or as a separate food supplement. An exemplary list of such products includes milk, yogurt or fresh cheese, soft drinks, fruit juices and pastes, soy-based products or drinks, chocolate, cookies, candy bars, candy puddings, dessert puddings, pet food, and minced meat. The positive result of the application of the present invention to the human body has a one-sided view aimed at the prebiotic effect, bypassing a wide range of possibilities of arabinoxylans. In addition, despite the fact that the extraction of compositions of xyla-oligosaccharides and arabinoxyl-oligosaccharides from arabinoxylans involves the use of Plantago seeds - plantain, there is no specification of their shells / husks / husks as a separate raw material. In addition, the nitrogen content in the protein molecules of the seed is manifested in the deterioration of color and the appearance of atypical notes in the taste, the elimination of which complicates the production technology. Moreover, the description of the patent does not contain specific formulations of food products, which ensures its use to protect intellectual property mainly in relation to the technology of additives containing arabinoxylan.

According to the Botanical and Pharmacognostic Dictionary, Ed. K.F. Blinova, G.P. Yakovleva, 1990, flea plantain - Plantago afra L. - Plantago psyllium L. (from Latin planta - the sole and ago - I drive, I follow; Latin psyllium from Greek psylla - flea). An annual herbaceous plant 20-30 cm tall from the plantain family - Plantaginaceae, grows on dry slopes in the Caucasus and is cultivated in several countries around the world. Leaves are opposite, linear. The flowers are small, gathered in thick heads. The fruit is a box, it contains numerous elongated oval, scaphoid, convex on one side, and on the other side curved inward in the center with an oval yellowish-white scar, glistening from light to moderately brown in color, with a dark tint on the periphery of the seeds. 1.3-3 mm long, 0.6-1.1 mm wide, see FIG. 1, Semen psyllii - plantain seeds of the plantago plantago psyllium L.

The plant is unique in nature. Seeds are considered the most useful - Semen psyllii due to the high content of mucus in them from 10 to 30%, in addition to insoluble dietary fiber, namely in the outer membrane-shell / husk / husk. The mucous membrane consists mainly of polysaccharides of the soluble fraction containing predominantly highly branched gelling arabinoxylans - up to 85%, having a xylose backbone with 1 → 3 and 1 → 4 bonds, with no apparent regularity in their distribution. Monosaccharides in this main chain are replaced by C - 2 or C - 3 L - arabinose, D - xylose and α - D - galactose - 1 → 2 - L - rhamnose. Such a substance is fermented in the human intestine to a small extent, which is associated with the inability of bacteria to affect areas of atypical branching of complex sugar and fermentation of only a linear portion of the molecule. The rest of the fraction is fast-fermentable, not capable of forming gels and serving as a nutrient medium for bifidobacteria and lactobacilli in accordance with WHO monographs on selected medicinal plants, World Health Organization, 1999.

Products containing dietary fiber from plantain are produced in the form of whole seeds, separated shells / husks / husks, tablet form and powder for oral administration to normalize digestion and defecation, lower cholesterol, blood pressure, blood sugar, as well as anti-inflammatory and prebiotic effects .

Modern equipment of production enterprises allows to obtain highly purified maximum crushed shells of plantain seeds in the shortest possible time using the method proposed by Melvin A. Barbera, Larry E. Burns in 1993. It is based on the milling process of seeds previously cleaned of impurities in the mill, contributing to husk fragmentation as a result of a collision under given conditions and reducing the size of its particles.

The objective of the present invention is to optimize the composition of cooked sausages by enriching it with flour from the shells / husks / husks of the seeds of plantain of the plantago plantago psyllium L., which eliminates all of the above disadvantages.

The technical result is the production of cooked sausages, enriched with flour from the shells / husks / husks of the plantain seeds of the plantain perennial Plantago psyllium L., characterized by reduced energy and increased physiological value, improved functional and technological properties and a higher organoleptic rating.

The technical result is achieved by the optimal proportional dependence of the used meat raw materials, eggs, dried milk, salt, granulated sugar, spices and water to form a minced mixture of cooked sausages packaged in polyamide casings, while the main raw material is premium beef and semi-fat pork , which are enriched by making ready-made unclaimed flour from the shells / husks / husks of the plantain seeds of the plantago plantago psyllium L. in the following proportion of macroingredients, kg n 100 kg of raw unsalted:

premium beef - 25.0,

semi-fat pork - 67.65,

chicken eggs - 3.0,

powdered cow's milk - 2.0,

flour from the shells / husks / husks of the seeds of the plantain of the plantain flax Plantago psyllium L. - 2.35;

as well as microingredients, g per 100 kg of raw materials:

table salt - 2090.0,

granulated sugar - 200.0,

nutmeg - 50.0,

water-20,000.0.

The basis for the selection of the meat component is low-fat beef and pork with an average fat content. This combination helps to obtain a soft, delicate texture of the finished sausage, as well as to some extent increase the protein content and reduce the amount of fat, which are presented in table 1. However, the use of muscle tissue of beef and pork increases the biological value of the product, since it is mainly in it concentrated complete proteins, including all the essential amino acids that are not independently synthesized in the body, from the textbook “Commodity research of homogeneous groups of food products” moat ", ed. Doct. tech. sciences, prof. Ji. G. Eliseeva, 2013

The role of the binding components of the cooked sausage minced meat is played by chicken eggs and dried cow's milk, and dietary fiber from the shells / husks / husks of the plantago seeds of the plantago plantago psyllium L.

From a technological point of view, the use of finished flour shells / husks / husk seeds of plantain of the plantain flax Plantago psyllium L in food is more rational. This reduces the proportion of energy consumption and the likelihood of adverse organoleptic characteristics in the long run.

One such unapproved formulation that is experimental in the formulation of this invention is Colon pure pure Psyllium Husk from General Nutrition Centers (GNC), Pittsburgh, State Registration Certificate RU. 77.99.11.003.E.004543.05.14. Externally, it is a uniform, cream-colored powder, see FIG. 2, plantain husk flour “Colon pure purified Psyllium Husk”, the taste and smell are neutral. In one portion, designed for 6 g, contains 5 g of dietary fiber shells / husks / husks of plantain seed, 20 mg of sodium, 1.44 mg of iron, see Fig. 3, a description of a dietary supplement.

This allows you to get cooked sausages with a physiological effect on the human body in connection with sufficient to provide a physiological effect, the content of a combination of various kinds of dietary fiber, without increasing calories. In addition, the predominance of arabinoxylans, according to the botanical description of the plant, is manifested in a significant improvement in the functional-technological and, as a result, organoleptic indicators of sausage, namely the appearance of the sticks, juiciness, tenderness, density and elasticity of the consistency, presented in table 2 and table 3. That is arabinoxylans of flour from husks / husks / husks of plantain seeds of the plantain flax Plantago psyllium L. exhibit properties typical of consistency stabilizers in the meat industry. However, such a result strictly depends on the amount of the added additive, the deviation from the optimum is 2.35% of the main raw material mass, a slight decrease in the moisture-binding capacity is provided in the direction of lowering to 2.00%, its significant descent to 1.00%. Otherwise, with an increase in the content of flour from the shells / husks / husks of the plantain seeds of the plantago of plantago psyllium L. starting from 2.40%, the reverse process arises, associated with excessive accumulation of dietary fiber to 3.00% more pronounced, etc., which also manifests itself in a lower ability to bind moisture, see FIG. 4. The dependence of the moisture-binding ability on the flour content of the shells / husks / husks of plantain seeds of the plantago perennial Plantago psyllium L, in cooked sausages.

The development of undesirable microbiological processes of the claimed recipe mixture is slowed down due to the preservative properties of sodium chloride - sodium chloride, compliance with sanitary standards, proper temperature conditions at all stages of production and storage. Sugar softens the salty taste, and nutmeg gives a light, sophisticated flavor to cooked cooked sausages.

Thus, the most effective result by the use of flour shells / husks / husks of plantain seeds of the plantago of plantago psyllium L. L. in cooked sausages is achievable, guided by the strict regulation of the mass norms of the ingredients in their general composition proposed by the authors of the present invention.

Moreover, in the proposed technical solution in the formulation of cooked sausages enriched with flour from the shells / husks / husks of the seeds of plantain of the plantago plantago psyllium L. L., sodium nitrite and / or potassium nitrite are not used.

The advantages of the proposed structure are as follows:

- increase the physiological value of the product;

- increased intestinal motility;

- adsorption of bile acids;

- lowering blood cholesterol;

- increased excretion of contaminants - heavy metals and radionuclides from the body;

- prebiotic effect;

- the synergistic effect of dietary fiber from the shells / husks / husks of the plantain seeds of the plantago plantago psyllium L. L. on the components of cooked sausages determines the high functional and technological properties of the minced meat, in particular, increased moisture binding capacity;

- increase the juiciness and tenderness of the consistency of cooked sausages;

- improving the appearance of cooked sausages.

Examples of the use of the present invention are boiled sausages containing flour from the shells / husks / husks of the seeds of plantain of the plantago of plantago psyllium L. L., and the example with the content of flour from the shells / husks / husks of the seeds of plantain of the plantago of plantago psyllium L. 2 has optimal properties. , 35% in relation to the mass of raw materials.

Example 1

For the manufacture of cooked sausages according to the standard recipe, in accordance with the proposed application, no ready-made unclaimed flour was added from the shells / husks / husks of the plantain seeds of the plantain psyllium L. Colon pure pure Psyllium Husk from General Nutrition Centers (GNC), Pittsburgh, certificate about state registration RU. 77.99.11.003.E.004543.05.14.

In this case, raw meat, chicken eggs, milk powder, salt, granulated sugar, spices and water for the formation of a minced mixture of cooked sausages packaged in polyamide casings are taken in the following proportion of macro-ingredients, kg per 100 kg of unsalted raw materials:

premium beef - 25.0,

semi-fat pork - 70.0,

chicken eggs - 3.0,

dry cow's milk - 2.0;

as well as microingredients, g per 100 kg of raw materials:

table salt - 2090.0,

granulated sugar - 200.0,

nutmeg - 50.0,

water - 20,000.0.

This example of cooked sausage is characterized by a high content of semi-fat pork and good organoleptic properties, however, it does not have physiological value and high moisture-binding ability of minced meat, see Fig. 4, the coordinate “0%” on the abscissa axis, the coordinate “83.8%” on the ordinate axis.

Example 2

For the manufacture of cooked sausages according to the standard recipe, in accordance with the proposed application, ready-made unclaimed flour was added from the shells / husks / husks of the seeds of the plantain of the plantain of the plantago psyllium L. Colon pure pure Psyllium Husk, in an amount of 1% by weight of the raw material.

At the same time, raw meat, chicken eggs, milk powder, salt, granulated sugar, spices and water to form a minced mixture of cooked sausages packaged in polyamide casings enriched with ready-made unclaimed flour from the shells / husks / husks of plantain seeds of the plantago of plantago psyllium L ., taken in the following proportion of macroingredients, kg per 100 kg of unsalted raw materials:

premium beef - 25.0,

semi-fat pork - 69.0,

chicken eggs - 3.0,

powdered cow's milk - 2.0,

flour from the shells / husks / husks of the seeds of the plantain of the plantain flax Plantago psyllium L. - 1.0;

as well as microingredients, g per 100 kg of raw materials:

table salt - 2090.0,

granulated sugar - 200.0,

nutmeg - 50.0,

water - 20,000.0.

This example of cooked sausage is characterized by an increased content of semi-fat pork and good organoleptic properties, however, it does not have an additional physiological effect on the body due to the low content of arabinoxylans, and is not characterized by a high moisture-binding ability of minced meat, see Fig. 4, the coordinate “1.0%” on the abscissa axis, the coordinate “84.0%” on the ordinate axis

Example 3

For the manufacture of cooked sausages according to the standard recipe, in accordance with the proposed application, ready-made unclaimed flour was added from the shells / husks / husks of the seeds of the plantain of the plantain of the plantago psyllium L. Colon pure pure Psyllium Husk, in an amount of 2% by weight of the raw material.

At the same time, raw meat, chicken eggs, milk powder, salt, granulated sugar, spices and water to form a minced mixture of cooked sausages packaged in polyamide casings enriched with ready-made unclaimed flour from the shells / husks / husks of plantain seeds of the plantago of plantago psyllium L ., taken in the following proportion of macroingredients, kg per 100 kg of unsalted raw materials:

premium beef - 25.0,

semi-fat pork - 68.0,

chicken eggs - 3.0,

powdered cow's milk - 2.0,

flour from shells / husks / husks of plantain seeds of plantain flax Plantago psyllium L. - 2.0;

as well as microingredients, g per 100 kg of raw materials:

table salt - 2090.0,

granulated sugar - 200.0,

nutmeg - 50.0,

water - 20,000.0.

This example of cooked sausage is characterized by a slightly higher semi-fat pork content and high organoleptic properties, is characterized by an additional physiological effect on the body due to the sufficient content of arabinoxylans, and is characterized by a high moisture-binding ability of the minced meat, see Fig. 4, the coordinate “2.0%” on the abscissa axis, the coordinate “94.1%” on the ordinate axis.

Example 4

For the manufacture of cooked sausages according to the standard recipe, in accordance with the proposed application, ready-made unclaimed flour was added from the shells / husks / husks of the seeds of the plantain of the plantain of the plantago psyllium L. Colon pure pure Psyllium Husk, in an amount of 2.35% by weight of the raw material.

At the same time, raw meat, chicken eggs, milk powder, salt, granulated sugar, spices and water to form a minced mixture of cooked sausages packaged in polyamide casings enriched with ready-made unclaimed flour from the shells / husks / husks of plantain seeds of the plantago of plantago psyllium L ., taken in the following proportion of macroingredients, kg per 100 kg of unsalted raw materials:

premium beef - 25.0,

semi-fat pork - 67.65,

chicken eggs - 3.0,

powdered cow's milk - 2.0,

flour from the shells / husks / husks of the seeds of the plantain of the plantain flax Plantago psyllium L. - 2.35;

as well as microingredients, g per 100 kg of raw materials:

table salt - 2090.0,

granulated sugar - 200.0,

nutmeg - 50.0,

water - 20,000.0.

This example of cooked sausage is characterized by an additional physiological effect on the body in connection with the optimal content of arabinoxylans, has the highest moisture-binding capacity of minced meat, comprising 95.3%, and is characterized by the highest organoleptic characteristics, in particular, tender and juicy texture, see Fig. 4, the coordinate “2.35%” on the abscissa axis, the coordinate “95.6%” on the ordinate axis. Experimentally, we obtained the optimal composition of cooked sausage enriched with flour from the shells of the seeds of plantain of the plantain perennial Plantago psyllium L., the advantages of which are to increase the physiological value of the product, increase intestinal motility, adsorption of bile acids, lower blood cholesterol, increase decontamination of heavy metals and radionuclides. The synergistic effect of dietary fiber from the shells / husks / husks of plantain seeds of the plantago bush Plantago psyllium L. on the components of cooked sausages determines the high functional and technological properties of the sausage meat, in particular, increased moisture-binding ability, which leads to a maximum increase in juiciness, tenderness of consistency, and improvement of appearance product.

Example 5

For the manufacture of cooked sausages according to the standard recipe, in accordance with the proposed application, ready-made unclaimed flour was added from the shells / husks / husks of the seeds of the plantain of the plantain of the plantago psyllium L. Colon pure pure Psyllium Husk, in an amount of 3% by weight of the raw material.

At the same time, raw meat, chicken eggs, milk powder, salt, granulated sugar, spices and water to form a minced mixture of cooked sausages packaged in polyamide casings enriched with ready-made unclaimed flour from the shells / husks / husks of plantain seeds of the plantago of plantago psyllium L ., taken in the following proportion of macroingredients, kg per 100 kg of unsalted raw materials:

premium beef - 25.0,

semi-fat pork - 67.0,

chicken eggs - 3.0,

powdered cow's milk - 2.0,

flour from the shells / husks / husks of the seeds of the plantain of the plantain flax Plantago psyllium L. - 3.0;

as well as microingredients, g per 100 kg of raw materials:

table salt - 2090.0,

granulated sugar - 200.0,

nutmeg - 50.0,

water - 20,000.0.

This example of cooked sausage is characterized by a lower content of semi-fat pork, it is characterized by an additional physiological effect on the body due to the high content of arabinoxylans, lower moisture-binding ability of minced meat, see Fig. 4, on the abscissa axis the coordinate is “3%”, on the ordinate axis the coordinate is “89 3% ”, and, as a result, has lower organoleptic characteristics, in particular, has a less juicy consistency,

Example 6

For the manufacture of cooked sausages according to the standard recipe, in accordance with the proposed application, ready-made unclaimed flour was added from the shells / husks / husks of the plantain seeds of the plantago of the plantago psyllium L. Colon pure pure Psyllium Husk, in an amount of 4% by weight of the raw material.

At the same time, raw meat, chicken eggs, milk powder, salt, granulated sugar, spices and water to form a minced mixture of cooked sausages packaged in polyamide casings enriched with ready-made unclaimed flour from the shells / husks / husks of plantain seeds of the plantago of plantago psyllium L ., taken in the following proportion of macroingredients, kg per 100 kg of unsalted raw materials:

premium beef - 25.0,

semi-fat pork - 66.0,

chicken eggs - 3.0,

powdered cow's milk - 2.0,

flour from the shells / husks / husks of the seeds of the plantain of the plantain flax Plantago psyllium L. - 4.0;

as well as microingredients, g per 100 kg of raw materials:

table salt - 2090.0,

granulated sugar - 200.0,

nutmeg - 50.0,

water - 20,000.0.

This example of cooked sausage is characterized by a reduced content of semi-fat pork, is characterized by an additional physiological effect on the body due to the excessively high content of arabinoxylans, however, it is characterized by a reduced moisture-binding ability of the minced meat, therefore it has lower organoleptic characteristics, in particular, a dry consistency.

Claims (1)

The optimal composition of cooked sausage enriched with flour from the shells of the seeds of plantain of the flea plantago plantago psyllium L., including semi-fat pork, and also, in the proportion of macroingredients, per 100 kg of unsalted raw materials: premium beef - 25.0 kg, chicken eggs - 3.0 kg, cow's milk powder - 2.0 kg; as well as microingredients per 100 kg of raw materials: table salt - 2090.0 g, granulated sugar - 200.0 g, nutmeg - 50.0 g, water - 20,000.0 g, characterized in that the composition contains semi-fat pork in the amount of 67.65 kg per 100 kg of unsalted raw materials, flour from the shells / husks / husks of the plantain seeds of the plantago plantago psyllium L. - 2.35 kg per 100 kg of unsalted raw materials, while sodium nitrite and / or potassium nitrite are not used in the formulation.

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