RU2660276C1 - Functional food product based on egg - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Functional egg-based food product contains a coagulated grain melange made from an egg obtained on the basis of biofortification in the process of growing chickens, dry egg shell powder with an organic calcium content of not less than 70.0 %, dry brown algae powder with an organic iodine content of not less than 170 mg/100 g, a citric acid solution of 5 %, salt and water. In this case, all components are taken at a certain ratio, pts. wt.: egg melange – 89.5–92.0; citric acid solution 5 % – 4.5–5.0; table salt – 0.70–0.85; dry powder of brown algae with an organic iodine content of not less than 170 mg/100 g – 0.3–1.0; dry egg shell powder with an organic calcium content of at least 70.0 % – 0.5–2.0; water – 1–3.

EFFECT: invention allows you to adjust the imbalance of nutrition for protein, iodine, calcium, and a number of vitamins and amino acids.

1 cl, 2 tbl

Description

The invention relates to the poultry industry, namely, functional food products based on poultry eggs.

Known pasteurized protein product from eggs containing egg white, citric acid and sodium chloride (RF patent No. 1750602, A23J 1/08).

Known protein product, including egg white, acetic acid, salt and flavorings (patent CZ No. 300209, MGZH 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).

Products retain the native properties of egg white and have a long shelf life.

However, these products do not meet the requirements of a functional product, as refer to general purpose products.

An object of the invention is to expand the range of highly nutritious products that allow you to correct nutritional imbalance according to amino acid, fatty acid balance, iodine deficiency and calcium state.

The problem is solved by a functional egg-based food product containing coagulated grain melange from an egg obtained on the basis of biofortification in the process of raising chickens, dry eggshell powder with an organic calcium content of at least 70.0%, brown algae dry powder with an organic iodine content not less than 170 mg / 100 g, a solution of citric acid 5%, table salt and water, in the following ratio, wt.h .:

egg melange 89.5-92.0 5% citric acid solution 4,5-5,0 table salt 0.70-0.85 dry brown seaweed powder with organic iodine not less than 170 mg / 100 g 0.3-1.0 dry eggshell powder organic calcium not less than 70.0% 0.5-2.0 water 1-3

A study of the relationship between the nature of actual nutrition and health status convincingly 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.

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.

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 polyunsaturated fatty acids, selenium and vitamin E.

Melange is a source of choline for consumers. Melange protein is easily digestible and is considered to be the reference amino acid composition.

The main nutrients in the melange - proteins, polyunsaturated fatty acids, vitamins and minerals - are stored during heat treatment and when consumed, the melange is almost unchanged in the dishes. Table 1 shows the main indicators of melange.

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. Enhances the severity of manifestations of iodine deficiency and food deficiency of trace elements such as zinc, cobalt, copper and molybdenum. The daily rate of iodine for the body should be at least 150-200 micrograms.

Unbalanced nutrition, as a rule, is a lack of not one vital micro or macro element, protein, polyunsaturated fatty acids, vitamins and carbohydrates, but in the complex.

The product we developed is aimed at solving problems associated with regulating the distribution of adipose tissue, improving the properties of memory, vision in consumers with chronic fatigue, and resists childhood rickets. In addition, it helps to optimize the nutrition of consumers with impaired calcium and iodine metabolism.

A functional egg-based food product is obtained in the process of coagulation of melange in the presence of a solution of 5% citric acid, sodium chloride, dry brown seaweed powder, dry egg shell powder and water. Coagulation of melange is carried out at a temperature of 90 ° C until a coagulate is granulated.

The selected ratio of the components in the claimed product allows you to create a functional product necessary for optimizing the nutrition of consumers.

The study was carried out with a grant from the Russian Science Foundation (project No. 16-16-04047).

Examples are presented in table 2.

Claims (2)

A functional egg-based food product containing coagulated granulated melange from an egg obtained on the basis of biofortification in the process of raising chickens, dry eggshell powder with an organic calcium content of at least 70.0%, brown algae dry powder with an organic iodine content of at least 170 mg / 100 g, a solution of citric acid 5%, table salt and water, in the following ratio, wt.h .: egg melange 89.5-92.0 5% citric acid solution 4,5-5,0 table salt 0.70-0.85 dry brown seaweed powder with organic iodine not less than 170 mg / 100 g 0.3-1.0 dry eggshell powder organic calcium not less than 70.0% 0.5-2.0 water 1-3