RU2769454C1 - Method for preparing a food composition for enriching food and ready-to-serve products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of a composition of origin of a functional orientation. The proposed method for preparing a food composition involves mixing pre-crushed to a particle size of 0.5-0.7 mm white bean seeds, wheat germ cake and light albumin pre-crushed to a particle size of 0.5-0.7 mm. Then the resulting mixture is hydrated with drinking water with a temperature of 19 ± 5°C at a ratio of 1:2 in two stages. At the first stage, it is intensively mixed for 3 minutes, at the second stage, the mixture swells for 10-15 minutes at rest. The preparation of the food composition is carried out with the following ratio of prescription components, wt. %: wheat germ cake 45, light albumin 30, white bean seeds 25.

EFFECT: invention makes it possible to increase the nutritional and biological value of food products and ready-to-serve products, increase the yield of finished products, reduce production losses.

1 cl, 4 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the preparation of a composition comprising raw materials of animal and vegetable origin with a functional orientation. The invention can be used in the production of food products to improve the nutritional status and reproductive health of the population.

A known method for the production of pasta (RF patent 2099973, IPC A23L 1/24, A23L 1/39. Koryachkina S.Ya., Smetanina T.L. Publ. 27.12.1997). With this method, to obtain a paste, a protein-flour mixture prepared on the basis of wheat flour and sodium caseinate or low-fat cottage cheese is used as an emulsifier, and before brewing the protein-flour mixture, sodium caseinate is dissolved in drinking water at a hydromodulus of 1: 6, and low-fat cottage cheese is mixed with sodium bicarbonate and water in a ratio of 5:0.05:4.95 and heated to a temperature of 60-78°C with constant stirring. The disadvantages of this method is the rather low nutritional and biological value of the finished product.

The technical objective of the invention is the development of a food composition for the production of food products and culinary products, which allows expanding the range of this type of product, increasing their nutritional and biological value, increasing the yield of finished products and reducing technological losses.

To solve the technical problem of the invention, a method for preparing a food composition is proposed, characterized in that it is prepared by mixing white bean seeds, wheat germ cake and light albumin, pre-crushed to a particle size of 0.5-0.7 mm, hydrating the resulting mixture with drinking water temperature (19±5)°C in a ratio of 1:2, which is carried out in two stages, at the first stage with intensive stirring for 3 minutes, at the second stage the mixture swells for 10-15 minutes at rest, the preparation of the food composition is carried out with the following ratio of prescription components, wt. %:

Wheat germ cake 45 Albumin light thirty white bean seeds 25

The technical result of the proposed invention is the expansion of the range of this type of product, the enrichment of food products and culinary products with vitamins, macro- and microelements, as well as an increase in the yield of finished products and a decrease in technological losses.

Wheat germ cake has a high nutritional and biological value (TU 9295-014-18062042-06. Wheat germ flour for food purposes "VITAZAR"). Wheat germ cake is a product of deep processing of wheat germ - a by-product in the production of varietal grinding flour at flour mills. In conditions of scarcity of raw materials, the need for rational and integrated processing of secondary domestic raw materials is of great importance. Cake contains vitamins E, D, B ₁ , B ₂ , B ₆ , PP, pantothenic and folic acids, carotenoids, policosanol, pentosans and dietary fiber; as well as 21 macro- and microelements, and among them such important ones as phosphorus, calcium, potassium, magnesium, selenium, zinc. The fat fraction of oilcake also includes PUFAs, including valuable fatty acids linoleic and linolenic (omega-6 and omega-3), which are essential and suggest alimentary shunting of the human body. The positive effect of wheat germ oil cake in the prevention and treatment of cardiovascular diseases and lipid metabolism disorders, diseases of the endocrine system, diseases of the liver and gastrointestinal tract, chronic lung diseases, pathologies of the musculoskeletal system, as well as occupational diseases caused by chemical poisoning , increased noise and vibration loads on the human body.

Dietary albumin light is a secondary product of processing the blood of slaughter animals obtained at meat processing plants. In the manufacture of light food albumin, plasma or animal blood serum is used. The introduction of light albumin into food formulations, produced in accordance with EU rules (EC853/2004) and the technical regulations of the Customs Union (CU021/2011; CU022/2011; products are high-grade easily digestible animal protein, its amount is at the level of 70-85%. Compared to other domestic protein fortifiers, light food albumin proteins are the most complete and balanced source of amino acids (the content of leucine and lysine is especially high). It dissolves well in water and saline solutions, which is important in the production of sausages, pates. The pH value of light albumin is in the range of 7.0-8.5 and with an increase in salt concentration, the pH practically does not change, which has a positive effect on the stability of minced meat systems. Albumin has high water-binding, fat-retaining and emulsifying properties, increases the functional, technological and structural-mechanical properties of food systems, reduces the risk of broth-fat edema and moisture release from products. It improves the organoleptic properties of products (appearance, consistency, juiciness, color stabilization), reduces the calorie content of products, reduces thermal losses and increases the yield of finished products. With high manufacturability, light food albumin belongs to the available, domestic raw materials for deep processing of food production and has a relatively low cost.

The high nutritional value of the seeds of the bean vegetable variety "White flat" (GOST "34299-2017 Fresh vegetable beans. Specifications") is due to the high content (25%) of complete vegetable proteins, a significant amount of which falls on essential amino acids. In terms of quality, bean proteins are similar to animal proteins, which are digested by 70-80%. Bean proteins have a high emulsifying, water-binding, fat-absorbing ability, which favorably affects the technological food systems into which they are introduced. In bean seeds, fiber, vitamins C, E, PP, group B, macro- and microelements are present in significant quantities. Also, an important advantage of beans relative to alternative sources from animal raw materials (powdered milk, casein and egg white) is its low cost, which makes this type of raw material promising and in demand in the domestic industry of protein food production.

The method of preparing a food composition for enriching foodstuffs and culinary products is carried out as follows.

White bean seeds are crushed to a particle size of 0.5-0.7 mm.

Then mixed with wheat germ cake and light albumin with thorough stirring for 4 minutes.

The resulting mixture is hydrated with drinking water at a temperature of (19±5)°C in a ratio of 1:2 in 2 stages.

At the first stage, the hydration process lasts for 3 minutes with vigorous stirring.

At the second stage, the resulting composition is hydrated at rest for 10-15 minutes.

At the end of hydration, the food composition approaches a paste-like consistency in its consistency.

A food composition is prepared with the following ratio of prescription components, wt. %:

Wheat germ cake 45 Albumin light thirty white bean seeds 25

The proposed method is illustrated with examples.

Example 1

White bean seeds are crushed to a particle size of 0.5 mm.

Then mixed with wheat germ cake and light albumin with thorough stirring for 4 minutes.

The resulting mixture is hydrated with drinking water at a temperature of 19°C in a ratio of 1:2 in 2 stages.

At the first stage, the hydration process lasts for 3 minutes with vigorous stirring.

At the second stage, the resulting composition is hydrated at rest for 10 minutes.

At the end of hydration, the food composition approaches a paste-like consistency in its consistency.

A food composition is prepared with the following ratio of prescription components, wt. %:

Wheat germ cake 45 Albumin light thirty white bean seeds 25

Example 2

White bean seeds are crushed to a particle size of 0.7 mm.

Then mixed with wheat germ cake and light albumin with thorough stirring for 4 minutes.

The resulting mixture is hydrated with drinking water at a temperature of 24°C in a ratio of 1:2 in 2 stages.

At the first stage, the hydration process lasts for 3 minutes with vigorous stirring.

At the second stage, the resulting composition is hydrated at rest for 15 minutes.

At the end of hydration, the food composition approaches a paste-like consistency in its consistency.

A food composition is prepared with the following ratio of prescription components, wt. %:

Wheat germ cake 45 Albumin light thirty white bean seeds 25

Organoleptic indicators and chemical composition of the food composition in tables 1, 2.

As can be seen from tables 1, 2, the food composition has neutral organoleptic properties, which allows it to be added to food and culinary products without changing their original organoleptic properties. The mass fraction of protein in the food composition is at the level of 49.29%, which is 55-85% of the average daily requirement of the human body, while all essential amino acids are present in the protein fraction in a significant amount (table 3).

The value of the biological value of the food composition was at the level of 75%, which indicates its high biopotential and is confirmed by the results of Table 3. The main indicators of the content of essential amino acids and their balance had relatively high values (utility coefficient - 0.64, comparable redundancy coefficient - 3.0 ) and testified that the introduction of the food composition in certain quantities in food and culinary products (preferably of animal origin) in the future will further balance them. The value of the amino acid score difference coefficient (RASD) was at the level of 25% and confirms the small excess of amino acid score in the food composition.

Nutritional and energy value of the food composition, as well as data on meeting the body's daily need for energy and nutrients for women during pregnancy aged 18-40 years and people of reproductive age (men and women aged 15-49 years) when using 100 g of food food compositions are shown in Table 4.

From the data in Table 3 it follows that the food composition contains a wide range of essential substances that can improve the nutritional status and reproductive health of a person. In the food composition, the mass fraction of calcium, potassium and iron, as well as vitamins A, B ₃ , B ₆ was at the level of 20-50% of the daily requirement, which corresponds to the principle of product functionality. The content of vitamins D, B ₅ and manganese exceeded the daily requirement, which must be taken into account when designing specific recipes and diets. At the same time, the amount of the protein fraction, P, Zn, vitamins E, B ₁ and B ₉ was at the level of 50% or more, which makes it possible to use the food composition as a fortifier.

The implementation of the proposed method for obtaining a food composition will allow:

- increase the nutritional and biological value of food products and culinary products;

- increase the yield of finished products;

- reduce production losses;

- reduce the cost of finished products without harming the quality indicators of finished products.

Claims (2)

A method for preparing a food composition for enriching foodstuffs and culinary products, characterized in that it is prepared by mixing white bean seeds pre-crushed to a particle size of 0.5-0.7 mm, wheat germ cake and light albumin, hydrating the resulting mixture with drinking water at a temperature of 19±5°C in a ratio of 1:2, which is carried out in two stages, at the first stage with intensive stirring for 3 minutes, at the second stage the mixture swells for 10-15 minutes at rest, the preparation of the food composition is carried out as follows the ratio of dry prescription components, wt.%: Wheat germ cake 45 Albumin light thirty white bean seeds 25