RU2732609C2 - Method of filling for functional purpose floury culinary products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to methods for preparation of filling for flour culinary products. Method of filling for flour meals with functional purpose is characterized by fact, that it envisages mince production based on meat raw material and preliminarily prepared creamy-vegetal components. Cream-and-vegetable components are represented by a protein-lipid-vitamin coagulate, produced by thermal-acid coagulation of proteins in a soya-cream-pumpkin disperse system with 5 % ascorutin solution. Protein-lipid-vitamin coagulate is used in the total weight of the filling in amount of 40 % and the meat raw material is used in amount of 40 %.

EFFECT: one proposes a method for preparation of a filling with functional purpose for flour culinary products.

1 cl, 1 dwg, 1 tbl, 1 ex

Description

The invention relates to the food industry, in particular to methods for preparing fillings for flour culinary products.

There is a known method of preparing a filling for flour culinary products, including the preparation of minced meat containing a dairy and vegetable component in the form of dairy and legumes, a meat component and a set of other prescription components with the additional inclusion in its composition of synthetic forms of vitamin E and β-carotene obtained from petrochemical products (Kozmava AV et al. Technology for the production of pates and minced meat. Rostov-on-Don, 2002. S. 63. Prototype).

The disadvantages of this method are the relatively low consumer properties of the resulting product, due to the low digestibility of synthetic forms of vitamin E and β-carotene, especially with such a low fat content, imbalance of linoleic and linolenic fatty acids, due to the absence of vegetable fats in their composition, as well as imbalance in protein and fat, which is 6.3: 1 instead of a rational 1: 1 content. All this set of shortcomings also does not provide the resulting products with a functional focus.

The objective of the present invention is to obtain a product with relatively high consumer properties and with the desired effect of maintaining the activity of the cardiovascular system (CVS).

The technical result consists in the fact that this method allows you to obtain a minced meat filling for pastry culinary products containing significant concentrations of fat-soluble vitamin E, β-carotene, as well as vitamins C and P (flavonoid) with rational ratios of protein and fat, linoleic and linolenic acids.

This is due to the fact that the method provides for the production of minced meat on the basis of raw meat and pre-prepared creamy vegetable components, while the protein-lipid-vitamin coagulum obtained by thermoacid coagulation of proteins in a soy-creamy-pumpkin disperse system is used as a creamy vegetable component 5% solution of ascorutin, while for the total weight of the filling, protein-lipid-vitamin coagulum is used in an amount of 40% and raw meat is used in an amount of 40%.

The method is carried out as follows.

On the basis of soy milk, cream and pumpkin paste (see Fig. 1), the infused pumpkin component is disintegrated in the soybean-cream dispersed system (SDS), ensuring the extraction of the lipid component contained in the SSDS β - carotene from the pumpkin paste component.

In the obtained soybean-creamy-pumpkin dispersed system, thermoacid coagulation of proteins is carried out with a 5% aqueous solution of ascorutin. The obtained protein-lipid-vitamin coagulum (BLVC) is separated from the whey product, bringing its composition to the appropriate moisture content (specified).

This method of obtaining a coagulum gives significant concentrations of physiologically functional ingredients (FFI), in the form of vitamins E, C, P and β-carotene.

Obtained on the basis of creamy vegetable components BLVK is mixed with meat raw materials (Fig. 1) and other prescription components in a weight ratio of 40%: 40%: 20%, carrying out cutting and obtaining a minced meat filling for flour culinary products containing FFI in significant concentrations. This provides the product with the required consumer properties in terms of the content of proteins, lipids, biologically active substances, giving the products a functional orientation with a given physiological effect of maintaining the activity of the CVS.

Example. On the basis of soy milk, for example, containing proteins - 2.8%, fat - 20% and pumpkin paste from pumpkin pulp with a β-carotene content of at least 17 mg / 100 g (Fig. 1), by joint disintegration, soybeans are obtained. a creamy pumpkin dispersed system in which thermoacid coagulation of proteins is carried out with a 5% solution of ascorutin. At the same time, by separating the coagulum from the whey product, a protein-lipid-vitamin coagulum (BLVC) with significant concentrations of FFI is obtained, as well as a fortified whey product, which is then used to obtain a dough. The obtained BLVK is mixed with meat raw materials and other components, for example, in a ratio of 40%: 40%: 20%, which ensures the presence of significant concentrations of FFI in the filling and is subjected to cutting, for example, for 6 minutes, which provides a uniform consistency of the filling. On the basis of the filling obtained, for example, stuffed pancakes, dumplings, pies, kulebyaki, etc. are prepared.

Table 1 shows a comparative biochemical analysis of flour culinary products using the minced meat filling obtained as a result of the innovative method.

Analysis of the data in Table 1 shows that the stuffed pancakes meet the requirements of national standards GOST R 2349-2005 and GOST 54059-2010.

Thus, an innovative product obtained by an innovative method can be attributed to functional products with a given physiological effect of maintaining the activity of the CVS with the following FFI code designations:

- vitamin C (B-I-2BE GOST R-54059-2010);

- vitamin P (flavonoid) (B-I-2B GOST R-54059-2010);

- vitamin E (B-I-2BE GOST R-54059-2010);

- carotenoids (β-carotene) (B-I-2BE GOST R-54059-2010).

* -% of the recommended daily intake (RDA)

** - the value of the rational ratio according to the formula of balanced nutrition B: W = 1.0: 1.0 and according to the recommendations of FAO / WHO C _{18: 2} : C _{18: 3} = 7.5: 1.

Claims (1)

A method of preparing a filling for flour culinary products of a functional orientation, characterized by the fact that it provides for the production of minced meat on the basis of raw meat and pre-prepared creamy vegetable components, while protein-lipid-vitamin coagulum obtained by thermoacid coagulation is used as creamy-vegetable components proteins in a soy-creamy-pumpkin dispersed system with a 5% solution of ascorutin, while for the total weight of the filling, protein-lipid-vitamin coagulum is used in an amount of 40% and raw meat is used in an amount of 40%.

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