RU2729464C2 - Method for preparation of weight paste of functional purpose - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to methods of preparing pate products. Method of preparation of a weight paste of functional orientation is characterized by the fact that a mince is produced based on the hepatic-meat component, protein milk component and lipid component in the form of oil components of animal and plant origin, as well as egg melange, bulb onions, spices and materials. Protein milk component is represented by a protein-vitamin coagulate, obtained by thermal acid coagulation of proteins in a creamy-carotene-containing disperse system with an ascorutin solution, wherein the creamy-carotene-containing disperse system is represented by a creamy-carrot, or creamy-pumpkin, or creamy-sea-buckthorn. Lipid component is represented by blend based on soya and maize oil taken in ratio of 70 %: 30 %, and β-carotene contained in blend is extracted from carrots without core, or pumpkin flesh, or sea-buckthorn fruit pulp.EFFECT: obtaining a product with high concentrations of physiologically functional ingredients.1 cl, 1 dwg, 1 tbl, 1 ex

Description

The invention relates to the food industry and, in particular, to methods for the preparation of pate products.

A known method for preparing pate, including preliminary preparation of liver and soybean raw materials, followed by mixing it with a lipid component in the form of fat, as well as with other prescription components and fat-soluble vitamins E and β-carotene of artificial nature (Kozmava A.V. et al. Production technology pates and minced meat. Rostov-on-Don, 2002. P. 44. Analogue).

The disadvantages of this method are, firstly, the relatively low content of polyunsaturated fatty acids, due to the use of refined bone fat, lipid imbalance for linoleic and linolenic fatty acids. Secondly, the use of vitamin E and β-carotene is artificial, i.e. of a synthetic nature of origin (they are obtained from petrochemical products) is not advisable both because of the difference in the structure of molecules in comparison with natural ones, and because of the inefficiency of their assimilation by the human body.

There is also known a method of making a pate, including obtaining minced meat based on a hepatic-meat component, a protein milk component and a lipid component, in the form of oil components of animal (butter) and vegetable origin, as well as other prescription components (Kozmava A.V. et al. Technology production of pates and minced meat. Rostov-on-Don, 2002. S. 41-43. Prototype.)

The disadvantages of this method are relatively low consumer properties: the absence of vitamins E, C, P and β-carotene, as a set of physiologically functional ingredients that provide the effect of maintaining the activity of the cardiovascular system (GOST R-54059-2010).

In addition, the use of butter and sunflower oils does not give a rational ratio of C _{18: 2} : C _{18: 3} = [(7.0-7.5): 1.0], as well as a rational ratio of protein: fat = 1: 1, according to the balanced nutrition formula.

The objective of the present invention is to obtain a weight paste with relatively high consumer properties that fully meet the requirements of the national standards GOST R-52349-2005 and GOST R-54059-2010.

The technical result consists in the fact that this method allows to obtain a product in the form of a weight paste with significant concentrations of physiologically functional ingredients (FFI) with a given physiological effect of maintaining the activity of the cardiovascular system (CVS).

This is achieved by the fact that minced meat is obtained on the basis of the hepatic-meat component, the protein milk component and lipid in the form of oil components of animal and vegetable origin, as well as the melange of egg, fried onions, spices and materials, while the protein-milk component is used protein-vitamin coagulum, obtained by thermoacid coagulation of proteins in a creamy-carotene-containing dispersed system with a solution of ascorutin, while cream-carrot, or creamy-pumpkin, or creamy-sea buckthorn is used as a creamy-carotene-containing dispersed system, and a blend is used as a lipid component based on soybean and corn oils, taken in a weight ratio of 70%: 30%, and the β-carotene contained in the blend is extracted from the pulp of carrots without a core or pumpkin pulp, or the pulp of sea buckthorn fruits.

FIG. 1 shows a technological scheme for the preparation of functional pâté.

The method is carried out as follows.

On the basis of cream and pulp of carotene-containing raw materials, disintegration is carried out in a creamy dispersed medium in order to extract their lipid component of fat-soluble β-carotene from the pulp of carotene-containing raw materials. The so-called pulp, an insoluble residue, is separated from the resulting suspension to obtain a protein-lipid-vitamin dispersed system (BLVDS). In BLVDS, thermoacid coagulation of protein substances is carried out with a solution of ascorutin. The obtained protein-lipid-vitamin coagulum (BLVC), containing significant concentrations of PFI, rational ratio of protein and fat (B: G), as well as linoleic and linolenic fatty acids - C _{18: 2} : C1 _{8: 3} , with a weight ratio of 32, 5% is mixed and cut with the liver-meat component (32.5%), a blend of soybean and corn oils enriched with β-carotene extracted from the pulp of the corresponding fruits (10%), egg melange (10%), fried onions (3 %), spices and materials (salt, sugar, pepper, etc.) (2%), getting pâté minced meat, which is laid in molds, baked according to the traditional scheme; cooled, packaged and sold to the consumer.

Example. On the basis of cream, for example, with a protein content of 2.8%, fat 20%, fruit pulp, for example, pumpkin of the Vitaminnaya variety, a creamy pumpkin suspension enriched with β-carotene is obtained by disintegration. An insoluble pumpkin-creamy residue is separated from the suspension, on the basis of which, for example, a creamy-pumpkin-chocolate paste is then prepared. In the obtained BLVDS, thermoacid coagulation of protein substances is carried out, for example, with a 5% solution of ascorutin, as a result of which a protein-vitamin coagulum (BVC) is formed. BVK is separated from the whey product and brought to the required moisture content, providing significant concentrations of FFI in the resulting coagulum.

BVK in a mass fraction of 32.5% is mixed and cut, for example, for 6 minutes with a previously obtained liver-meat component = 32.5%, a blend of oils enriched with β-carotene = 10%, egg melange = 10%, onions fried = 3%, spices and materials = 2%, getting minced meat in the form of a paste. The resulting mass is poured into molds, baked, for example, for 2-3 hours at a temperature of 90 ° C in the first hour, to 120 ° C in the second and 145 ° C in the third (up to a temperature inside the loaf equal to 72 ° C). Then the pate is cooled at t ° = 0-4 ° C to t ° = 0-8 ° C inside the loaf. After that, it is packaged and sold to the consumer.

Comparative biochemical composition of pates is shown in Table 1.

The analysis of the data given in Table 1 shows that the weight pate obtained by the innovative method meets the requirements of national standards: GOST R 52349-2005 and GOST R-54059-2010 for consumer properties and, in particular, for the content of FFI - vitamins C , P, E and β-carotene according to the rational ratio B: W = 1: 1.24 according to the balanced nutrition formula, as well as according to the rational ratio C _{18: 2} : C _{18: 3} = 6.93: 1 (close to [( 7.0-7.5)]: 1.0).

In this regard, an innovative pâté by weight can be classified as a functional product with a predetermined effect of maintaining the activity of CCC with high consumer properties, with a code designation:

- vitamin C (B-I-1BE GOST R-54059-2010);

- vitamin P (flavonoid) (B-I-5BE GOST R-54059-2010);

- vitamin E (B-I-1BE GOST R-54059-2010);

- PNZhK S _18:22 : S _{18: 3} (V-II-2; 3 GOST R-54059-2010).

- carotenoids (B-I-1BE GOST R-54059-2010).

Claims (1)

A method of preparing a weight pate of a functional orientation, characterized by the fact that minced meat is obtained on the basis of a liver-meat component, a protein milk component and a lipid component in the form of oil components of animal and vegetable origin, as well as egg melange, fried onions, spices and materials, while as a protein milk component, a protein-vitamin coagulum is used, obtained by thermoacid coagulation of proteins in a creamy-carotene-containing dispersed system with a solution of ascorutin, while as a creamy-carotene-containing disperse system, a creamy-carrot, or creamy-pumpkin, or creamy-sea buckthorn, and as a lipid component, a blend based on soybean and corn oils, taken in a ratio of 70%: 30%, is used, and β-carotene contained in the blend is extracted from the pulp of carrots without a core, or pumpkin pulp, or sea buckthorn pulp.

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