RU2757319C1 - Semi-finished meat-vegetable minced functional enriched - Google Patents

Abstract

FIELD: meat industry.

SUBSTANCE: invention relates to the meat industry, in particular to the production of meat and vegetable chopped semi-finished products for balanced and preventive functional nutrition. The semi-finished product contains duck and mechanically deboned chicken in a ratio of 4: 1, carrots, white cabbage, sweet peppers, semolina, egg powder, soybean oil, breadcrumbs and wheat bran for breading, table salt, black pepper, drinking water, and as an additional source of animal protein and components exhibiting beneficial properties, it contains a multicomponent functional food fortifier "Mobi-Lux Universal", including whey protein, food fibers, blood plasma proteins, hemoglobin, mineral calcium fortifier, iodized whey protein. The quantitative ratio of the starting components has been selected.

EFFECT: invention provides a balanced chemical composition of minced meat and vegetable semi-finished product, which has a high nutritional, biological and energy value and functional orientation.

1 cl, 4 tbl, 2 ex

Description

The technical field to which the invention relates

The invention relates to the meat industry, namely to the production of chopped meat and vegetable semi-finished products intended for balanced and preventive nutrition.

State of the art

Currently, in our country and abroad, scientifically grounded recipes and technologies are being developed for combined chilled and frozen semi-finished meat products using raw materials of animal and vegetable origin.

Known semi-finished meat and vegetable chopped (patent for invention RU 2 579 228 C1, IPC A23L 13/60, publ. 10.04.2016), the composition of which is, wt. %: turkey or duck meat (42.0-47.0), buckwheat or corn flour (7.0-8.0), linseed oil (4.5-5.5), fresh zucchini (10.0-15 , 0), hydrated oat flakes (8.0-10.0), concentrated whey or hydrated whey protein concentrate (3.0-4.0), table salt (0.8-1.0), black pepper powder (0.1), CO ₂ extract of rosemary (0.02) fresh onion purified (3.5-5.5), chicken eggs or egg products (2,0), breading on talkan (2,3-2 , 8) and water - the rest.

However, the selective interchangeable use in the recipe of such components as turkey or duck meat, buckwheat or corn flour is unequal due to the difference in their chemical composition, functional and organoleptic properties, which leads to instability in obtaining the claimed technical result in terms of the general chemical, macro-, micronutrient composition, and, accordingly, the nutritional, biological value of the final product, its organoleptic characteristics and output.

Known semi-finished meat and vegetable chopped functional enriched (patent RU 2 547 472 C1, IPC A23L 1/314, A23L 1/315, A23L1 / 317, publ. 10.04.2015), containing (in kg.): White broiler meat or red 40, mechanically deboned meat 27, chicken eggs 3, wheat flour bread 10, cow's milk 10, fresh onions 6, bread crumbs 4, table salt 1.1, black or white pepper 0.1, pea flour - 12 , or flaxseed flour - 5, or oatmeal - 3.

The disadvantage of the invention is the interchangeable, at the choice of the manufacturer, the use of different types of raw materials with different chemical composition, functional and organoleptic properties, such as pea flour, or flaxseed, or oatmeal, and with different percentages (12, 5 and 3 kg, respectively) with constant composition and quantity of other main components. This leads to the instability of obtaining the claimed technical result in terms of the general chemical, macro-, micronutrient composition, nutritional, biological value of the final product, its organoleptic characteristics and output.

Known semi-finished meat-vegetable chopped dietary enriched (patent RU 2 338 396 C2, IPC A23L 1/31, A23L 1/314, publ. 20.11.2008). The composition of the semi-finished product formulation includes, wt. %: poultry meat, or poultry meat with the addition of pork cutlet meat, or beef cutlet meat with the addition of pork cutlet meat 38.0, boiled chickpea grains up to 12.0, or cabbage, or zucchini, or pumpkin up to 18.0, oat flour or buckwheat up to 5.0, iodcasein up to 0.0005, or seaweed up to 0.5, allspice ground 0.02, dill, parsley 1.0, fresh peeled onion 4.0, garlic 1.0, salt therapeutic and prophylactic 0.6, bran for breading 3.0, soy protein isolate 2.0-3.0, soy protein fiber up to 2.0, or wheat fiber up to 1.5, soybean or linseed oil 1.0-2 , 0, oil "Carotino" 1.5, ascorbic acid 0.1, yantavit 0.1, phospholipid concentrate 1.5-2.0, mineral calcium fortifier 0.5, drinking water up to 100.

The disadvantages of the invention include the envisaged possibility of producing semi-finished products with the interchangeable use of completely different types of basic raw materials - meat, other ingredients of plant origin, having different chemical composition, functional and organoleptic properties, due to which the stability of the indicators of the same manufactured final product is disturbed. general chemical, macro-, micronutrient composition, nutritional, biological value, its organoleptic characteristics and output.

Chopped meat and vegetable semi-finished products were chosen as the closest analogue (prototype) (Borisenko, A.A. Borisenko Alexander Alekseevich. - Stavropol. 2018. - 385 p. (Pp. 312-320), in which the main raw material for their production is used, wt%: chicken meat (white) - 20 or turkey meat (white) - 22, mechanically deboned chicken meat - 8, carrots - (14.0-18.4), white cabbage - (7-15.3), sweet pepper - (5.5-10.0), semolina - 5, or flaxseed flour - 4.5 and lactulose - 1, or milk thistle seed flour - 4 and lactulose - 1, or kelp (hydrated powder) - 3.5 and calcium citrate (from eggshell) - 1, mushroom mushroom powder - (4.0-4.3), sprouted wheat - (4.3-5.7), chicken fat - (2-3), egg powder - 2, bread crumbs - (2-3), wheat bran - 1 , soy isolate - 1, table salt - 1.2, ground black pepper - 0.1 and drinking water up to 100.

The use of sprouted wheat and a number of rather expensive and not widely used components in the recipe: mushroom powder from champignons, lactulose, powdered kelp, flour from milk thistle seeds or flax seeds, calcium citrate (from eggshells), increases the cost of money and time, i.e. e. reduces manufacturability and productivity of production. In addition, the formulations contain a low content of moisture-binding components aimed at increasing the yield of the finished product, and the presence of mushroom powder, which has a specific taste and smell, is contraindicated for people with allergic pathologies, with gastritis, colitis, ulcers or pancreatitis in the acute phase, with renal or liver failure, which narrows the range of potential consumers.

The technical result of the proposed invention is to create a functional product intended for a wide range of consumers, with stable and high consumer properties, nutritional and biological value, organoleptic characteristics and yield due to the balance of characteristics and properties, specially selected components of animal and plant origin, which increase manufacturability and production productivity.

The product is intended for a wide range of consumers and can be consumed regularly as part of the diet.

The technical result is achieved by developing a semi-finished meat and vegetable chopped functional enriched product containing poultry meat, mechanically deboned chicken meat, carrots, white cabbage, sweet peppers, semolina, egg powder, wheat bran, bread crumbs, table salt, ground black pepper , drinking water, in which duck meat is used as poultry meat in a ratio of 4: 1 to mechanically deboned chicken meat, while as an additional source of animal protein and components showing useful properties, it contains the food fortifier "Mobi-Lux universal "And soybean oil with the following ratio of components, wt.%: Duck meat 31.5-32.0, mechanically deboned chicken meat 7.875-8.0, carrots 11.8-12.0, white cabbage 8.8-9, 0, sweet pepper 8.6-8.8, semolina 5.0-5.2, Mobi-Lux universal 5.8-6.0, egg powder 2.0-2.2, soybean oil 1, 8-2.0, wheat bran 2.3-2.5, bread crumbs 2.3-2.5, table salt 1.2, ground black pepper 0.1, drinking water up to 100.

The features of the distinctive part of the claims ensure the solution of the following functional problems:

- signs "... as poultry meat, duck meat is used in a ratio of 4: 1 to mechanically deboned chicken meat ..." organoleptic indicators;

- signs "... additionally contains the Mobi-Lux universal food fortifier and soybean oil ..." preventive value of the finished product, its organoleptic properties and yield;

- sign “... with the following content of components, wt.%: duck meat 31.5-32.0, mechanically deboned chicken meat 7.875-8.0, carrots 11.8-12.0, white cabbage 8.8-9, 0, sweet pepper 8.6-8.8, semolina 5.0-5.2, Mobi-Lux universal 5.8-6.0, egg powder 2.0-2.2, soybean oil 1, 8-2.0, wheat bran 2.3-2.5, bread crumbs 2.3-2.5, table salt 1.2, ground black pepper 0.1, drinking water up to 100 "provides the product with consistently high consumer properties, a balance of characteristics and properties, specially selected components of animal and plant origin, which increase the manufacturability and productivity of production.

The beneficial properties of duck meat are determined, first of all, by its nutritional value. Duck fat contains a large amount of omega-3 unsaturated fatty acids, which have a beneficial effect on the cardiovascular system and improve brain function. In addition to fatty acids, the chemical composition of duck meat contains a large amount of various vitamins and minerals: vitamins A, PP, E, all vitamins of group B. The beneficial properties of duck meat are also in its saturation with protein. Especially duck meat is considered very useful for those who suffer from anemia and some nervous disorders.

The Mobi-Lux universal food fortifier is a complex, natural food supplement using natural substances of plant and animal origin; it contains whey protein, dietary fiber, blood plasma proteins, hemoglobin, mineral calcium fortifier, iodized milk whey protein " Bioiod ", nutritional value per 100 g of product: proteins - 50 g, carbohydrates - 15 g, fats - 0.5 g, dietary fiber - 20 g (insoluble - 15 g, soluble - 5 g), calcium - 20,000 mg, iron - 12 mg, iodine - 40,000 mcg, energy value 265 kcal or 1108 kJ.

Application of "Mobi-Lux wagon" - provides an increase in the output of finished products while increasing their nutritional value; helps to improve the appearance and organoleptic characteristics of products; increases the time of preservation and presentation of products during storage; allows the use of finished products in order to prevent the deficiency of complete protein, calcium, iron, iodine and dietary fiber in the diet of various categories of the population.

The fortifier contains purified hemoglobin of the blood of farm animals, including iron in the heme form Fe ²⁺ , iodinated milk serum proteins, which are a mixture of complete proteins containing 2.5% of covalently bound iodine atoms, the guaranteed amount of which in products is not decreases under the influence of high temperatures. Due to the physiologically accessible form for the body, organic iodine normalizes the balance of iodine in the body and improves the mental, mental and physical condition of a person, and has no side effects associated with the consumption of inorganic iodine.

"Mobi-Lux universal" also contains a mineral (calcium) fortifier, which contains not only about 36% calcium, but also a whole range of irreplaceable minerals: magnesium, potassium, copper, zinc and others, in the form of natural compounds. This has a positive effect on protein, lipid and mineral metabolism, significantly improves the formation of the skeleton during the growth period, and ensures the normal level of functioning of the body's adaptive and defense systems. Only 1.5% of it by weight provides the body's daily requirement for calcium and does not impair the taste of fortified foods. The availability of calcium is 2.6 times higher than from salt mixtures and ranges from 80 to 90%. It has also been found that natural sources of calcium reduce blood cholesterol levels and enhance the absorption of inorganic iron from food.

"Mobi-Lux Universal" contains dietary fiber, the source of which is insoluble wheat or apple fibers, as well as soluble fiber - polyfructose inulin, obtained from chicory. Fibers normalize the activity of the gastrointestinal tract and restore beneficial microflora, improve the absorption of nutrients, including calcium, and the elimination of toxic compounds. They improve metabolism and help prevent many food-dependent diseases.

Thus, the consumption of the claimed product enriched with the component "MobiLux Universal", in the ratio indicated in the claims to the percentage of the remaining specially selected components, will allow for daily prevention of the most common deficiency conditions of the body and thereby reduce morbidity, extend life expectancy.

The soybean oil of the invention contains (mg / 100 g) organic choline - 0.2; fatty acids (g / 100 g): palmitic acid - 10.3 g; stearic -3.5; linoleic acid - 50.9; linolenic - 10.3 and oleic (omega-9) - 19.8, which can significantly improve the functioning of the liver and heart. The introduction of soybean oil, which is also a source of vitamin E (17.1 mg / 100 g), into the formulation of new types of semi-finished products makes it possible to increase the mass fraction of vegetable fat in them and improve the balance of unsaturated fatty acids.

Soybean oil has a positive effect on brain function, normalizes blood cholesterol levels, and improves sexual function in men. In addition, this oil is recommended for the prevention of diseases of the digestive system, immune diseases and metabolic disorders.

When the percentage of the component in the recipe goes beyond the minimum value of the declared range, the nutritional and biological value of the finished product deteriorates, and when it goes beyond the maximum, the organoleptic characteristics of the finished product deteriorate.

Implementation of the invention.

The inventive semi-finished product is prepared on standard equipment using standard technology.

Duck meat, peeled and washed carrots, white cabbage and sweet peppers, grind on a top with a lattice hole diameter of 2-3 mm, add mechanically deboned chicken meat at a ratio of 1: 4 to duck meat, a pre-prepared composition of dry components, including the Mobi -Lux wagon ", egg powder, semolina, table salt and ground black pepper, or each separately, and then the soybean oil is loaded into a meat mixer and mixed until the components are evenly distributed.

Chopped semi-finished meat and vegetable product is molded, evenly breaded according to the recipe with a mixture of bread crumbs with wheat bran in a ratio of 1: 1 and sent for culinary processing, cooling or freezing, storage and sale.

Examples of specific implementation of the invention.

Example 1.

Chopped semi-finished meat and vegetable product includes, wt%: duck meat 31.5; mechanically deboned chicken meat 7,875; carrots 11.8; white cabbage 8.8; sweet pepper 8.6; semolina 5.0; Mobi-Lux wagon 5.8; egg powder 2.0; soybean oil 1.8; wheat bran 2,3; bread crumbs 2,3; table salt 1.2, ground black pepper 0.1, drinking water up to 100.

This composition allows you to obtain a balanced semi-finished product with improved organoleptic characteristics, containing vital nutrients for preventive nutrition and maintaining health. The product contains little cholesterol and is easily absorbed in the human body, has a preventive effect in case of deficiency of complete protein, unsaturated fatty acids, deficiency of easily assimilated iron, iodine, calcium and vitamins A, groups B, C, D, E.

Example 2.

Chopped semi-finished meat and vegetable product includes, wt%: duck meat 32.0; mechanically boned chicken meat 8.0; carrots 12.0; white cabbage 9.0; sweet pepper 8.8; semolina 5,2; Mobi-Lux wagon 6.0; egg powder 2.2; soybean oil 2.0; wheat bran 2.5; bread crumbs 2.5; table salt 1,2; ground black pepper 0.1; drinking water up to 100. The proposed product is intended for the health improvement of a wide range of consumers, can be used for the prevention of alimentary-dependent diseases associated with pathologies of the cardiovascular, endocrine-enzymatic, bone and nervous systems, gastrointestinal tract and the body as a whole.

This composition ensures the creation of a balanced product, containing vital nutrients that contribute to maintaining health. The use of the product in the diet of various categories of the population will help normalize blood circulation, strengthen the cardiovascular system, and slow down the aging process. The presence of dietary fiber helps to improve the functioning of the digestive tract, and such micro- and macroelements as potassium, calcium, magnesium, phosphorus, iodine, iron and zinc help prevent iodine and iron deficiency states, osteoporosis, strengthen teeth, maintain the normal functioning of the thyroid gland, and affect male fertility, improves vision and prevents their pathology.

Table 1 shows the organoleptic characteristics of the finished semi-finished meat-vegetable chopped functional enriched product (determined in accordance with GOST 9959-2015 Meat and meat products. General conditions for organoleptic evaluation).

Table 1. Results of sensory evaluation of the finished product

Appearance Colour Smell Consistency Taste Juiciness Overall score 4.9 4.8 4.8 4.7 4.8 4.9 4.82

The developed semi-finished minced meat and vegetable products are distinguished by high organoleptic characteristics. They have a fairly pronounced taste and smell, a delicate and juicy texture and were rated at 4.82 points.

Evaluation of the appearance of samples of semi-finished products did not reveal visible defects. Semi-finished products had a finely ground, moderately dense structure, a clean, dry surface.

Table 2 shows data on the yield and losses during heat treatment of the inventive semi-finished product.

Table 2. The results of determining the yield and losses during heat treatment of meat and vegetable semi-finished products in comparison with the prototype

Indicator name Products the proposed prototype G % G % Weight of semi-finished product prepared for heat treatment 82.92 100.0 82.72 100.0 Weight of the finished product after heat treatment 77.36 93.3 73.92 89.4 Heat treatment losses 5.56 6,7 8.80 10.6 Weight of the finished product after cooling 76.25 92.0 72.85 88.1 Heat treatment losses, taking into account cooling losses 6.67 8.0 9.87 11.9

The analysis of the results shows that the yield of the developed semi-finished products is higher than that of those taken as the prototype, which is due to the selection of formulation components, including the use of the Mobi-Lux universal component.

Table 3 shows the indicators of nutritional balance, nutritional and energy value of the claimed product.

Table 3. Indicators of nutritional balance, nutritional and energy value of meat and vegetable semi-finished products

The name of indicators Meaning Protein, g / 100 g
product 12.17 Minimum amino acid rate,% 102.5 Utility coefficient, share of units 0.856 Fat, g / 100 g
product 12.05 EFA, g / 100 g lipids 24.8 PUFA, g / 100 g lipids 36.9 MUFA, g / 100 g lipids 25.4 NZhK / NNZhK 0,4 Alimentary fiber,
g / 100g of product 3.1 Energy value, kJ / kcal 775.8 / 185.3

The presented indicators of nutritional balance, nutritional and energy value of the developed meat and vegetable semi-finished products, show that the obtained semi-finished minced meat and vegetable product is high-protein, low-calorie, with a minimum amino acid rate of more than 100% and a high utilitarian coefficient.

The energy value of the developed semi-finished products is 185.3 kcal, of which 26.3% is protein, which allows them to be classified as food products with a high protein content.

The ratio between saturated and unsaturated fatty acids in the product is equal to the reference value.

The data on the amino acid composition and the utilitarian coefficient of the developed semi-finished product indicate its full compliance with the concept of a complete food product.

The amount of dietary fiber in the obtained meat and vegetable semi-finished products is 3.1 g / 100 g of the product, which, according to TR CU 022/2011, indicates that the product is a source of dietary fiber.

Table 4 shows data on micro-, macronutrients and vitamins in the proposed product.

Table 4. Content of micro-, macronutrients and vitamins in the product

Nutrient Content in 100 g of finished semi-finished products, taking into account losses during heat treatment % of RSP * Vitamins Vitamin A, thiamine, mcg 182 22.79 Vitamin B ₁ , thiamine, mg 0.1 5.32 Vitamin B ₂ , riboflavin, mg 0.1 6.75 Vitamin B _3, niacin, mg 2,3 12.79 Vitamin B ₅ , pantothenic acid, mg 0,4 6.53 Vitamin B ₆ , pyridoxine, mg 0.1 6.69 Vitamin B ₁₂ , cobalamin, mcg 0.6 59.2 Vitamin C, mg 101 18.19 Vitamin D, μg 0.2 3.2 Vitamin E, alpha tocopherol, mg 0.7 7.08 Macronutrients Potassium, mg 204 5.83 Calcium, mg 152 15.17 Magnesium, mg 27 6.74 Phosphorus, mg 117 14.69 Trace elements Iodine, mcg 24.6 16.40 Iron, mg 1.7 16.97 Zinc, mg 1.34 8.96

* RSP - recommended daily requirement

Analysis of the data shows that in accordance with TR CU 022/2011, the developed product is a source of micro-, macroelements and vitamins, namely iodine iron, zinc, potassium, calcium, magnesium, phosphorus, most B vitamins, vitamin C and fat-soluble vitamins A, D, E.

The combination of meat, vegetable raw materials and functional ingredients made it possible to most significantly provide the developed food product with protein, PUFA, vitamins, micro-, macroelements (including calcium, iodine, phosphorus and iron), where the ratio of calcium and phosphorus is optimal. The semi-finished product contains all the necessary nutrients, micro-, macronutrients and antioxidants. This made it possible to solve a set of tasks aimed at increasing the nutritional, biological value and digestibility of the semi-finished product, stabilizing the properties, organoleptic characteristics, its output, manufacturability and production productivity.

The proposed invention in comparison with the prototype and other known technological solutions has the following advantages:

- provides stability of high quality and output of the manufactured product;

- the semi-finished product is enriched with the main types of vitamins, micro-, macroelements, food soluble and insoluble fibers in natural form and is intended for preventive nutrition of almost all groups of the population;

- provides high manufacturability and productivity of the production process.

The analysis of the prior art showed that the claimed set of essential features set forth in the claims was previously unknown. This allows us to conclude that the claimed technical solution meets the “novelty” condition of patentability.

Comparative analysis showed that in the prior art no solutions have been identified that have features that coincide with the distinctive features of the claimed invention, and the knowledge of the influence of these features on the technical result has not been confirmed. Thus, the claimed technical solution satisfies the condition of patentability "inventive step".

The above information confirms the possibility of using the claimed product in the meat industry in the production of meat and vegetable chopped semi-finished products intended for balanced preventive nutrition and, therefore, the invention meets the patentability condition “industrial applicability”.

Claims (2)

Semi-finished meat and vegetable chopped functional enriched, containing poultry meat, mechanically deboned chicken, carrots, white cabbage, sweet peppers, semolina, egg powder, wheat bran, bread crumbs, table salt, ground black pepper, drinking water, characterized in that As poultry meat, duck meat is used in a ratio of 4: 1 to mechanically deboned chicken meat, while it additionally contains the Mobi-Lux universal food fortifier and soybean oil with the following ratio of components, wt%: duck meat 31.5-32 , 0, mechanically deboned chicken meat 7.875-8.0, carrots 11.8-12.0, white cabbage 8.8-9.0, sweet pepper 8.6-8.8, semolina 5.0-5, 2, "Mobi-Lux wagon" 5.8-6.0, egg powder 2.0-2.2, soybean oil 1.8-2.0, wheat bran 2.3-2.5, bread crumbs 2, 3-2.5, table salt 1.2, ground black pepper 0.1, drinking water up to 100.