RU2762686C1 - Grain product with an increased content of total protein of increased biological value - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. The proposed grain cereal mixture is prepared from, wt. % 30 chickpea groats, 20 oatmeal, 15 barley, 15 wheat groats and 20 rye groats, or from 30 wt.% chickpea groats, 30 wt.% oatmeal, 20 wt.% barley and 20 wt.% rye groats, or from wt. %: 30 chickpea groats, 15 oatmeal, 15 barley, 15 wheat groats, 15 rye groats and 10 buckwheat.EFFECT: invention is aimed at increasing the total and convertible protein of a grain product while reducing excess protein, increasing the content of dietary fiber while maintaining high organoleptic properties and without increasing the cooking time in comparison with traditional cereals.1 cl, 4 tbl, 13 ex

Description

The invention relates to the food industry, in particular to the production of cereals with an increased protein content, increased biological value and a high content of dietary fiber.

Proteins are of the greatest importance for the vital activity of the body. They are the structural basis of all cells in the body, provide their activity. In the human body, proteins are broken down into amino acids, some of them (nonessential, for example, alanine, aspartic acid, glycine, glutamic acid, proline, serine, tyrosine, cystine, cysteine) are the building blocks for creating new amino acids. However, there are eight amino acids (irreplaceable, essential) that are not formed in the human body, they must be supplied with food (valine, leucine, isoleucine, threonine, methionine, lysine, phenylalanine, tryptophan). If the amount of these amino acids in food is insufficient, the normal development and functioning of the human body is impaired.

So, lysine is associated with the process of hematopoiesis, leucine and isoleucine are necessary for the normal functioning of the thyroid gland, phenylalanine - the thyroid gland and adrenal glands, methionine affects lipid metabolism, provides anti-toxic function of the liver and plays an important role in the activity of the nervous system.

The nutritional value of proteins is determined by the qualitative and quantitative ratio of the individual amino acids that form the protein.

The biological value of proteins is determined by the balance of the amino acid composition and the attackability of proteins by enzymes of the digestive tract, in other words, digestibility. The biological value of a protein by its amino acid composition can be estimated by comparing it with the amino acid composition of a reference protein, the amino acid composition of which is balanced and ideally meets the needs of the human body for each essential amino acid (NAC). For an adult, the amino acid scale of the VPO / WHO Committee is used as a "reference" protein (Table 1).

Table 1. Amino acid scale for calculating the amino acid score.

Amino acid Suggested level, mg per gram of protein Amino acid Suggested level, mg per gram of protein Isoleucine
Leucine
Lysine
Methionine + cystine 40
70
55
35 Phenylalanine + Tyrosine
Threonine
Tryptophan
Valine 60
40
10
50 Total 360

In 1973, by a decision of the World Health Organization (WHO or WFO) and the World Food Organization (VPO or FAO), an indicator of the biological value of food proteins - amino acid rate (AKS) was introduced.

The calculation of the amino acid score to establish the biological value is carried out as follows.

The amino acid rate of each essential amino acid in an ideal protein is taken as 100%, and in a natural protein, the percentage of compliance is determined:

where AK is an amino acid.

The amino acid with the lowest AKC value (less than 100%) is called the first limiting acid. This amino acid will determine the utilization of a given protein.

The analytical calculation of the biological value of a protein is based on the hypothesis of the dominant influence of the first limiting amino acid. It should be noted that proteins can have several limiting amino acids.

The balance of essential amino acids in relation to the physiologically necessary norm (standard) is characterized by the coefficient of rationality of the amino acid composition (R c , fraction of a unit). In the case of C min <1, the rationality coefficient is calculated by the formula:

where Ai - the content of the essential i-th amino acid in 1 g of the protein under study, mg / g;

k i - coefficient of utility of i-and NAC to the limiting amino acid, fraction of units.

The utilitarian ratio (utilization) is a numerical characteristic reflecting the balance of the NAC in relation to the standard. The calculation is carried out according to the formula:

where C min is the minimum rate of NAC of the estimated protein in relation to the reference protein, fraction of units;

C i - speed for the i-th NAC of the assessed protein in relation to the reference, fraction of units.

The total amount of essential amino acids in the protein of the evaluated product, which cannot be utilized by the body due to mutual imbalance in relation to the standard, serves to assess the balance of the composition of essential amino acids in terms of "comparable redundancy". This indicator characterizes the total mass of essential amino acids not used for anabolic needs in such an amount of the evaluated product, which is equivalent in terms of their potentially utilized content to 1 g of the reference protein. The calculation of the indicator of comparable redundancy in the content of NAC (σ, mg / g of the reference protein) is carried out according to the formula:

where C min is the minimum rate of NAC of the estimated protein in relation to the reference protein, fraction of units;

And i , - the content of the essential i-th amino acid in 1 g of the protein under study, mg / g;

A i , e - the content of the essential i-th amino acid in 1 g of the "reference" protein, mg / g.

A significant part of the diet is made up of traditional cereals, differing in size (numbered cereals), variety (extra, higher, first), produced from one type of cereal, while their protein component is not only insufficient for good nutrition, but also has a low quality. Calculation of the amino acid rate, the coefficient of rationality of the amino acid composition, the indicator of comparable redundancy in the content of NAC, nutritional and energy value of traditional cereals are presented in Table 2.

Table 2 shows that chickpeas have a high protein content, but the coefficient of rationality of the amino acid composition (R) is only 0.54 units. and a very high rate of comparable redundancy of essential amino acids (302.1 mg / g), which indicates incomplete assimilation of protein due to the low content of the limiting essential amino acid methionine + cystine. In other cereals presented in table 2, the protein content is not high from 8.3 to 12.6%, the coefficient of rationality of the amino acid composition (R) ranges from 0.42 to 0.76 fraction units, the indicator of comparable redundancy of essential amino acids remains high. from 114.6 to 217.6 mg / g, which also indicates an imbalance in the protein of cereals and legumes for essential amino acids. Cereal foods have a deficient protein, but the limiting amino acids in cereals and legumes are different.

Currently, there is an urgent problem associated with positive nutrition, the creation of combined products rich in vital components (complete proteins, micronutrients) and providing the human body's need for energy. Nutrition should be rational, consistent with the basic provisions of nutritional science, the requirements of which should be taken into account when developing strategies for the food industry.

A known method for the production of a protein-enriched product and the resulting product according to the invention RU 2704288, publ. 10/25/2019. The method includes sifting the starting products, moistening, holding in a hopper, extruding, while using a mixture of the following ingredients as the starting products: whole grain of wheat, whole grain of rye, rice groats, buckwheat cereals, legumes and oat flakes sprouted with the following ratio of initial ingredients, g / kg of finished product: whole grain wheat 530.0-745.0, rice groats 55.0-92.0, buckwheat groats 46.8-80.0, whole grain rye 25.5-34.5, legumes 85 , 0-300.0, sprouted oat flakes 4.3-5.8, the rest of the components, which are used as salt, seasonings, spices, 26.0-35.0; moisten the resulting mixture to 13.5-19.5%; during extrusion, a briquette is formed on grain processors at a temperature of 210-280 ° C for 5-10 seconds. The protein-enriched product obtained by this method is prepared with the following ratio of components, g / kg of the finished product: whole wheat grain 530.0-745.0; rice groats 55.0-92.0; buckwheat groats 46.8-80.0; whole grain rye 25.5-34.5; legumes 85.0-300.0; sprouted oat flakes 4,3-5,8; other components, which are used as salt, seasonings, spices, 26.0-35.0

The known product, selected by the applicant as a prototype, is obtained by the extrusion method, in which the grains are processed at high temperature and pressure. Such processing destroys most of the nutrients and vitamins, denatures fatty acids. Lysine amino acids are also sensitive to the extrusion process. In addition, the product contains more than 50% wheat grain, which means it is characterized by a high gluten content.

The problem to be solved by the invention is to create a grain product with an increased protein content, increased biological value and a high dietary fiber content.

EFFECT: increasing the total and convertible protein of the grain product while reducing the excess protein, increasing the content of dietary fiber while maintaining high organoleptic properties and not increasing the cooking time in comparison with traditional cereals.

Another technical result is the expansion of the range of grain products.

To search for new products that meet the requirements of modern society, not only in products with a high protein content, but also in vegetable protein, as close as possible to the "ideal", a line of multicomponent cereals has been developed. By creating cereal mixtures from various cereals and chickpeas, you can not only change the protein content, but also significantly control its quality. Examples of multicomponent mixtures for the production of cereals and data on the calculation of the amino acid rate, the coefficient of rationality of the amino acid composition, the indicator of comparable redundancy in the content of NAC, nutritional and energy value are presented in Tables 3.1, 3.2, 3.3.

To achieve the technical result, the cereal product according to the invention contains 20-50 wt.% Chickpea and 50-80 wt.% Cereal, selected at least from barley, oat, rye, wheat or buckwheat.

The cereal product may contain 30 wt% chickpea, 20 wt% oatmeal, 15 wt% barley, 15 wt% wheat and 20 wt% rye.

The cereal product may contain 30 wt% chickpea, 30 wt% oatmeal, 20 wt% barley and 20 wt% rye.

The cereal product may contain 30 wt% chickpea, 15 wt% oatmeal, 15 wt% barley, 15 wt% wheat, 15 wt% rye and 10 wt% buckwheat.

The cereal product may contain 30 wt% chickpea, 50 wt% oatmeal, 20 wt% buckwheat.

The cereal product may contain 25% by weight chickpea, 55% by weight oatmeal and 20% by weight of a cereal selected from barley, rye or wheat.

The cereal product may contain 20 wt% chickpea, 60 wt% oatmeal, and 20 wt% rye.

Analyzing the data presented in tables 3.1, 3.2, 3.3, it can be seen that by combining different types of cereals with chickpeas in the ratios proposed by the applicant (see examples 1-13), the coefficient of rationality of the amino acid composition (k) significantly increases, the indicator of comparable redundancy in the content of NAC decreases ( σ), the protein content also increases by 14% -20% or more (it is 18-22% of the average daily human need for proteins). This suggests that by combining traditional cereals with chickpeas in the proposed ratios, it is possible to achieve not only an increase in the total protein content of the mixture, but also to significantly increase the proportion of convertible protein, increasing its quality by increasing the proportion of "ideal" protein in the total protein of the mixture. with a decrease in excess. For each example, the proportion of chickpeas is established, the addition of which to the mixture leads to obtaining the total protein of the best quality.

It is important to note that cereal mixtures with chickpeas are also of high importance in nutrition due to the high content of dietary fiber from 6.1 to 12.3% (20-41% of the average daily human need for dietary fiber).

The functional properties of dietary fiber are mainly associated with the work of the gastrointestinal tract. Fiber-rich foods have a positive effect on the digestive process and therefore reduce the risk of diseases associated with these processes.

Soluble and insoluble fiber increases the feeling of satiety, as fiber-rich foods take longer to chew and digest, thereby causing more saliva and gastric juice. Satisfying hunger prevents excess food intake associated with obesity.

It has been established that soluble fibers have an effect on the metabolism of cholesterol in the body, the metabolites of which are fatty acids. One possible explanation for lowering cholesterol levels is that soluble fiber promotes the extraction of bile acids and increases their excretion from the body.

For the production of cereals with increased protein content, increased biological value and high dietary fiber content, mixtures of cereals and chickpeas are used. When this cereal can be selected at least from barley, oat, rye, wheat or buckwheat.

Oatmeal is a kernel, freed from flowering films, unpolished. Barley groats are a kernel, partially freed from flower films, unpolished. Rye groats and wheat groats are a kernel partially freed from fruit and seed coats. Buckwheat is a kernel, freed from fruit shells. Chickpea groats are a kernel, freed from the seed coat, polished.

To achieve optimal culinary and taste qualities, high organoleptic characteristics, as well as to ensure a cooking time of 15-20 minutes, typical for traditional cereals, the size of crushed cereals was determined for making cereal mixtures (see Table 4).

Table 4. Coarseness of crushed cereals for the preparation of cereal mixtures.

P / p No. Name of cereals Hole diameter of two adjacent sieves for determination, mm The rate of passage and exit of two adjacent sieves,% passage descent one Crushed barley groats 2.0 1.5 Not less than 80 2 Crushed wheat groats 2.5 1.5 Not less than 80 3 Crushed rye groats 2.5 1.5 Not less than 80 4 Sliced oat groats 3.0 2.0 Not less than 80 5 Crushed chickpea groats 2.0 1.5 Not less than 80 6 Buckwheat unground Not crushed, whole steamed kernel is used

Cereals with the addition of chickpeas in the proposed ranges indicated in the examples (see tables 3.1, 3.2, 3.3), obtained by the proposed method, have a pleasant appearance when cooked, while the smell and taste characteristic of legumes is absent.

The proposed compositions of cereal mixtures with the addition of chickpeas are effective, since they provide an increase in total protein by 14-20% and convertible protein by 15-34% with a decrease in excess protein by 47-67%, and also make it possible to obtain a product with a high content of dietary fiber (6 , 1-12.3%). At the same time, the taste of the porridge does not change and the cooking time does not increase in comparison with traditional cereals.

Claims (1)

Cereal cereal mixture made from 30 wt% chickpea, 20 wt% oatmeal, 15 wt% barley, 15 wt% wheat and 20 wt% rye, or made from 30 wt% chickpea , 30 wt.% Oatmeal, 20 wt.% Barley and 20 wt.% Rye, or made from 30 wt.% Chickpea, 15 wt.% Oat, 15 wt.% Barley, 15 wt.% wheat groats, 15 wt.% rye groats and 10 wt.% buckwheat groats.