RU2660270C1 - Functional food product from egg melange - Google Patents
Functional food product from egg melange Download PDFInfo
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- RU2660270C1 RU2660270C1 RU2017127522A RU2017127522A RU2660270C1 RU 2660270 C1 RU2660270 C1 RU 2660270C1 RU 2017127522 A RU2017127522 A RU 2017127522A RU 2017127522 A RU2017127522 A RU 2017127522A RU 2660270 C1 RU2660270 C1 RU 2660270C1
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- egg
- melange
- functional food
- citric acid
- food product
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- 239000000203 mixture Substances 0.000 title claims abstract description 23
- 235000013376 functional food Nutrition 0.000 title claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000011630 iodine Substances 0.000 claims abstract description 11
- 229910052740 iodine Inorganic materials 0.000 claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 10
- 241000199919 Phaeophyceae Species 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 3
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 3
- 235000013601 eggs Nutrition 0.000 claims description 13
- 239000000243 solution Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 244000144977 poultry Species 0.000 abstract description 5
- 235000013594 poultry meat Nutrition 0.000 abstract description 5
- 235000015165 citric acid Nutrition 0.000 abstract description 2
- 208000030159 metabolic disease Diseases 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 abstract 1
- 238000005457 optimization Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 206010067997 Iodine deficiency Diseases 0.000 description 4
- 235000006479 iodine deficiency Nutrition 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 2
- 229940012843 omega-3 fatty acid Drugs 0.000 description 2
- 239000006014 omega-3 oil Substances 0.000 description 2
- 235000011649 selenium Nutrition 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 229940091258 selenium supplement Drugs 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- ZJPGOXWRFNKIQL-JYJNAYRXSA-N Phe-Pro-Pro Chemical compound C([C@H](N)C(=O)N1[C@@H](CCC1)C(=O)N1[C@@H](CCC1)C(O)=O)C1=CC=CC=C1 ZJPGOXWRFNKIQL-JYJNAYRXSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000017448 oviposition Effects 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000018648 unbalanced nutrition Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Изобретение относится к птицеперерабатывающей промышленности, а именно к функциональным пищевым продуктам на основе яйца птицы.The invention relates to the poultry industry, namely, functional food products based on poultry eggs.
Известен пастеризованный белковый продукт из яиц, содержащий яичный белок, лимонную кислоту и поваренную соль (патент РФ №1750602, A23J 1/08).Known pasteurized protein product from eggs containing egg white, citric acid and sodium chloride (RF patent No. 1750602, A23J 1/08).
Известен белковый продукт, включающий яичный белок, уксусную кислоту, соль и вкусовые добавки (патент CZ №300209, A23J 1/08).Known protein product, including egg white, acetic acid, salt and flavorings (patent CZ No. 300209, A23J 1/08).
Известны аналогичные продукты, которые состоят из белковой массы и кислот лимонной, молочной, яблочной или смеси этих кислот (патент РФ 2406371, A23J 1/08).Similar products are known which consist of protein mass and acids of citric, lactic, malic or a mixture of these acids (RF patent 2406371, A23J 1/08).
Продукты сохраняют нативные свойства яичного белка, имеют длительный срок хранения.Products retain the native properties of egg white and have a long shelf life.
Однако эти продукты не отвечают требованиям функционального продукта, т.к. относятся к продуктам общего назначения.However, these products do not meet the requirements of a functional product, as refer to general purpose products.
Технической задачей изобретения является расширение ассортимента продукта, способствующего оптимизации питания потребителей с нарушениями йодного обмена.An object of the invention is to expand the assortment of a product that helps optimize the nutrition of consumers with iodine metabolism disorders.
Поставленная задача решается функциональным пищевым продуктом из яичного меланжа, содержащим меланж коагулированный зерненный из яйца, полученного на основе биофортификации в процессе выращивания кур, сухой порошок бурой водоросли с содержанием органического йода не менее 170 мг/100 г, раствор лимонной кислоты, соль поваренную и воду, при следующем соотношении компонентов, мас.ч:The problem is solved by a functional food product from egg melange, containing coagulated grain melange from an egg obtained on the basis of biofortification in the process of raising chickens, dry brown algae powder with an organic iodine content of at least 170 mg / 100 g, citric acid solution, sodium chloride and water , in the following ratio of components, parts by weight:
Изучение взаимосвязи характера фактического питания и состояния здоровья убедительно свидетельствует о том, что питание, адекватное энергетическим тратам и потребностям в макро- и микронутриентах и минорных биологически активных веществах, является фактором, во многом определяющим здоровье человека. Практическая реализация этого положения направлена на создание новых функциональных пищевых продуктов (ФПП) на основе яйца птицы, отвечающих современным международным требованиям к качеству подобных продуктов.A study of the relationship between the nature of actual nutrition and health indicates that nutrition adequate to energy expenditure and the needs for macro- and micronutrients and minor biologically active substances is a factor that largely determines human health. The practical implementation of this provision is aimed at creating new functional food products (FPP) based on poultry eggs that meet modern international requirements for the quality of such products.
Отнесение пищевого продукта к категории «функциональный» определяется наличием в его составе (в определенных количественных соотношениях) функциональных пищевых ингредиентов (ФПИ), потребление которых, с позиций доказательной медицины, способствует снижению риска развития алиментарно зависимых заболеваний, сохранению и улучшению здоровья.The assignment of a food product to the “functional” category is determined by the presence in its composition (in certain quantitative proportions) of functional food ingredients (FPI), the consumption of which, from the standpoint of evidence-based medicine, helps to reduce the risk of developing nutritionally dependent diseases, maintain and improve health.
Меланж получен из яйца кур-несушек, выращенных на основе биофортификации. В процессе выращивания куры-несушки получали корм с повышенным содержанием омега-3 жирных кислот, селена и витамина E.Melange obtained from eggs of laying hens grown on the basis of biofortification. During the growing process, laying hens received food with a high content of omega-3 fatty acids, selenium and vitamin E.
Меланж является источником холина для потребителей. Белок меланжа легко усвояем и считается эталонным по аминокислотному составу.Melange is a source of choline for consumers. Melange protein is easily digestible and is considered to be the reference amino acid composition.
Основные полезные вещества в меланже - белки, полиненасыщенные жирные кислоты, витамины и минералы - хорошо сохраняются при тепловой обработке и при употреблении меланжа практически в неизменном виде попадают в блюда. В таблице 1 указаны основные показатели меланжа.The main nutrients in melange - proteins, polyunsaturated fatty acids, vitamins and minerals - are well preserved during heat treatment and when consumed, melange is almost unchanged in dishes. Table 1 shows the main indicators of melange.
Пищевой дефицит йода - это один из факторов, относящихся к такому понятию, как "несбалансированное питание". Йоддефицитные состояния в настоящий момент имеют более полутора миллиардов жителей земного шара. Усиливают тяжесть проявлений йодной недостаточности и пищевой дефицит таких микроэлементов, как цинк, кобальт, медь и молибден. Суточная норма йода для организма должна составлять 150-200 мкг.Nutritional iodine deficiency is one of the factors related to the concept of “unbalanced nutrition”. More than one and a half billion inhabitants of the globe currently have iodine deficiency conditions. The severity of the manifestations of iodine deficiency and the nutritional deficiency of such trace elements as zinc, cobalt, copper and molybdenum increase. The daily rate of iodine for the body should be 150-200 micrograms.
Был разработан функциональный пищевой продукт на основе коагулированного яичного меланжа, обогащенного сухим порошком бурой водоросли с содержанием органического йода не менее 170 мг/100 г. Меланж яичный получен из яйца кур-несушек, выращенных на основе биофортификации. В процессе выращивания куры-несушки получали корм с повышенным содержанием омега-3 жирных кислот, селена и витамина E.A functional food product based on coagulated egg melange enriched with dry brown seaweed powder with an organic iodine content of at least 170 mg / 100 g was developed. Egg melange was obtained from egg laying hens grown on the basis of biofortification. During the growing process, laying hens received food with a high content of omega-3 fatty acids, selenium and vitamin E.
Выбранные соотношения компонентов в заявленном продукте позволяют создать функциональный продукт, необходимый для оптимизации питания потребителей с йоддефицитным состоянием. В таблице 1 указаны энергетическая ценность и основные показатели меланжа.The selected ratio of the components in the claimed product allows you to create a functional product necessary to optimize the nutrition of consumers with iodine deficiency. Table 1 shows the energy value and the main indicators of melange.
Функциональный пищевой продукт из яичного меланжа получают в процессе коагуляции в присутствии раствора лимонной кислоты 5%, поваренной соли, сухого порошка бурой водоросли с содержанием органического йода не менее 170 мг/100 г и воды. Коагуляцию меланжа ведут при температуре 85°C до получения его коагулированного состояния.A functional food product from egg melange is obtained in the process of coagulation in the presence of a solution of citric acid 5%, sodium chloride, dry brown algae powder with an organic iodine content of at least 170 mg / 100 g and water. Coagulation of melange is carried out at a temperature of 85 ° C until its coagulated state is obtained.
Исследование выполнено за счет гранта Российского научного фонда (проект №16-16-04047).The study was carried out with a grant from the Russian Science Foundation (project No. 16-16-04047).
Примеры представлены в таблице 2.Examples are presented in table 2.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2017127522A RU2660270C1 (en) | 2017-08-02 | 2017-08-02 | Functional food product from egg melange |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2017127522A RU2660270C1 (en) | 2017-08-02 | 2017-08-02 | Functional food product from egg melange |
Publications (1)
| Publication Number | Publication Date |
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| RU2660270C1 true RU2660270C1 (en) | 2018-07-05 |
Family
ID=62815909
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| RU2017127522A RU2660270C1 (en) | 2017-08-02 | 2017-08-02 | Functional food product from egg melange |
Country Status (1)
| Country | Link |
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| RU (1) | RU2660270C1 (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1750602A1 (en) * | 1990-03-05 | 1992-07-30 | Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс" | Method of preparing albumen product of eggs |
| US6149964A (en) * | 1998-05-21 | 2000-11-21 | Beech-Nut Nutrition Corporation | Egg yolk-containing baby food compositions and methods therefor |
| CZ300209B6 (en) * | 2005-03-16 | 2009-03-18 | Protein Foods, S. R. O. | Food protein material, process for its preparation and use |
| RU2406371C1 (en) * | 2009-07-21 | 2010-12-20 | Государственное учреждение Всероссийский научно-исследовательский институт птицеперерабатывающей промышленности (ГУ ВНИИПП) | Method for production of egg albumen product |
| EA017773B1 (en) * | 2007-12-17 | 2013-03-29 | Ньютришис Б.В. | Method of producing egg yolk based functional food product and products obtainable thereby |
| WO2014124101A1 (en) * | 2013-02-06 | 2014-08-14 | Cargill, Incorporated | Egg products including plant fiber |
| RU2589226C1 (en) * | 2015-04-10 | 2016-07-10 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт птицеперерабатывающей промышленности" (ВНИИПП) | Method of producing liquid melange of enriched chicken eggs |
-
2017
- 2017-08-02 RU RU2017127522A patent/RU2660270C1/en active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1750602A1 (en) * | 1990-03-05 | 1992-07-30 | Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс" | Method of preparing albumen product of eggs |
| US6149964A (en) * | 1998-05-21 | 2000-11-21 | Beech-Nut Nutrition Corporation | Egg yolk-containing baby food compositions and methods therefor |
| CZ300209B6 (en) * | 2005-03-16 | 2009-03-18 | Protein Foods, S. R. O. | Food protein material, process for its preparation and use |
| EA017773B1 (en) * | 2007-12-17 | 2013-03-29 | Ньютришис Б.В. | Method of producing egg yolk based functional food product and products obtainable thereby |
| RU2406371C1 (en) * | 2009-07-21 | 2010-12-20 | Государственное учреждение Всероссийский научно-исследовательский институт птицеперерабатывающей промышленности (ГУ ВНИИПП) | Method for production of egg albumen product |
| WO2014124101A1 (en) * | 2013-02-06 | 2014-08-14 | Cargill, Incorporated | Egg products including plant fiber |
| RU2589226C1 (en) * | 2015-04-10 | 2016-07-10 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт птицеперерабатывающей промышленности" (ВНИИПП) | Method of producing liquid melange of enriched chicken eggs |
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