SU1734653A1 - Composition for manufacturing canned meat for medical nutrition - Google Patents

Abstract

Use: production of canned meat for clinical nutrition. SUMMARY OF THE INVENTION: The composition includes pork with a fat content of 13-17% or horse meat with a fat content of 8-12%, starch, salt, water, soy isolate, subhydrolyzed bone preparation, vegetable oil, vitamins A and E, magnesium sulphate and chloride potassium, with the components taken in the following proportions, wt.%: horse meat 55-65, pork 50-55, soy isolate t 2-4, starch 1-3, subhydrolyzed bone preparation 0.5-0.7, vegetable oil 3-5, vitamin A 0.0012-0,0008, vitamin E 0.0005- 0.0003, salt 0.2-0.3, magnesium sulphate 0.05-0.1, chl potassium fluoride 0,25-0,35 and water the rest. 2 tab. (L

Description

The invention relates to the meat industry, namely to the production of canned meat for medical nutrition.

A product for therapeutic nutrition is known, comprising, in wt%: ginger beef 55-70; butter 10-20; table salt 0.3-1.0; dry blood 4-6; vegetable oil 2-5; biologically active substances 0.03- 0.039; sodium caseinate for baby food 2.0-3.5; drinking water else 1.

However, this product has an insufficient content of macronutrients (calcium, phosphorus, fat-soluble vitamins) and an amino acid composition that does not correspond to the children's body (in particular, the product has a methionine deficiency). In addition, the use of beef, caseinate and a large amount of salt in the product can cause allergic manifestations in children and also exacerbate the symptoms of the disease. The scarcity and high cost of the bioactive complex significantly limits the industrial output of this product.

The closest to the proposed composition to the technical essence and the achieved result are meat canned food for sick children, including, wt.%: Lived pork or horse meat 67-75; potato or corn starch 3.0; butter 4.0; food salt 0.3; drinking water 17.1-29.7 2. The starch contained in this product is not a source of beneficial substances for the body, but only dilutes the main raw material.

However, these canned foods have a weak therapeutic effect. They have

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imbalance in protein and fat, amino acid composition, vitamins, as well as insufficient content of macro-and micronutrients.

The purpose of the invention is to enhance the therapeutic effect.

For this purpose, the composition for the production of canned meat for therapeutic nutrition, including pork with a fat content of 13-17% or horse meat with a fat content of 8-12%, starch, salt, and water, additionally contains soy isolate, subhydrolyzed bone preparation, vegetable oil, vitamins / and E, magnesium sulphate and potassium chloride, while the components are taken in the following proportion, wt.%: Horsemeat with a fat content of 8-12% or 55-65 Pork meat with a fat content of 13-17% 50-55 Soy isolate t2 , 0-4.0 Starch1.0-3.0 Podhidrolizovanny bone preparation 0.5-0.7 Vegetable oil 3.0-5.0 Vitamin A 0.0012-0,0008 Vitamin E 0.0005-0,0003 Cooked salt 0.2-0.3 Magnesium sulphate 0.05-0 , 1 Potassium chloride 0.25–0.35 Water Else To satisfy the daily need of a growing child’s body for vitamins, it is necessary to add vitamins A and E to the product in order to give it a therapeutic effect.

Vitamin A promotes the formation of new cells and skin elasticity, i.e. accelerates regeneration, regulates the processes that accompany allergic, gastroenterological diseases and hypotrophy

In these diseases, sufficient vitamin E is also necessary. It protects the unsaturated fatty acids of cell membranes from oxidation, stimulates muscle activity weakened in patients with hypotrophy, participates in the metabolism of proteins and carbohydrates, promotes the absorption of fats, vitamins A and D, supports skin metabolism by improving oxygen supply.

The introduction of soy isolate, subhydrolyzed bone preparation, vegetable oil, vitamins A and E and therapeutic salt to the product improves the balance of fatty acids, vitamin and mineral composition and brings it closer to the medical and biological requirements for canned food for sick children with allergies and malabsorption syndrome.

Bone preparation is used for

giving the product a medicinal property. The product has an anti-inflammatory effect, strengthens connective tissue, improves the blood supply to the tissues, reduces the vascular permeability of the skin,

0 intestinal mucosa and is involved in bone formation.

Pretreatment of bone powder with a 0.2% solution of hydrochloric acid imitates conditions occurring in the stomach of a healthy child (with a normal

5 functional activity of the glandular apparatus of the intestine). Such treatment of bone powder contributes to its preparation for the effective absorption in the child's digestive canal of the mineral component of bone tissue. The processing time of the powder is approximately 25% of the average maximum time that food is in the stomach of a sick child.

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The accepted conditions for the treatment of bone powder ensure its maximum assimilation, which is confirmed by biological studies.

0 In the composition, the sodium salts were partially replaced by potassium and magnesium salts, the use of which should be started from childhood. Therapeutic and prophylactic salt has anti-inflammatory

5 and desensitizing effect in case of allergies, improves the process of digestion and bile secretion, promotes the excretion of water and sodium from the body.

The method of preparation of meat conservative BOB for therapeutic nutrition is as follows.

M with, intended for the production of canned baby food, live, the department large accumulations of adipose tissue,

5 left no more than 17% fat in pork and no more than 12% in horse meat. The periosteum, cartilage, tendons, coarse connective tissue films, lymphatic glands, large blood vessels and blood vessels are removed. M is cut into a cutting machine or manually into pieces weighing up to 200 g, served for blanching into devices of periodic or continuous action. Blanched meat raw material after

5 drains are ground on a top with a diameter of lattice holes from 2 to 3 mm and fed into a mixer for preparing a recipe. In the presence of specialized equipment, the blanched meat raw materials are crushed on a top with a grid opening diameter of 5 to 6 mm, sent to an emulsifier, to which water with a temperature of 80 to 85 ° C is added. Steam is fed to the emulsifier so that the temperature of the meat mass is 90 ± 5 ° C, then the mass is fed to the mixer, where the components are added according to the recipe.

Soy isolate is pre-soaked in cold water, 1: 4 ratio.

The bone preparation used, obtained by degreasing the bone in an autoclave, drying and grinding in a centrifugal impact mill, is rich in calcium, which provides its quantitative ratio to phosphorus. Then the bone breakdown is under hydrolyzed, flooded with 0.2% hydrochloric acid, and kept at room temperature or 27 ° C for 0.5 h, then neutralized with potassium hydroxide or potassium bicarbonate.

The bone preparation is introduced into the formulation in a dry form in the required amount,

The preparation of vitamins are as follows.

Vitamins A and E are dissolved in 40-50 cm of vegetable oil or melted pork, horse oil. Vitamins are introduced into the blanched, chopped meat mass. The interval from the introduction of vitamins into the prepared meat mass before the start of sterilization of canned food should not exceed 30 minutes.

All components: thermally processed meat raw materials; soy isolate; hydrolyzed bone preparation; vegetable oil with dissolved vitamins A and E; therapeutic salt; water - stirred in a prescription mixer for 5-7 minutes. The resulting canning mass is further crushed to a particle size of from 1.5 to 3 mm, de-aerated, packed in cans and sterilized.

PRI me R 1.

Pork with a fat content of 13% 50.0

Soy isolator t3,0

Starch2.0

Podhidrolizovanny

bone preparation0,7

Vegetable oil 3.0

Vitamin A0,0012

Vitamin E0,0005

Cook Salt 0.3

Magnesium sulphate 0.05

Potassium Chloride0.25

Water40.6983

PRI mme R 2. Horse meat with a fat content of 8% 63.0 Soy isolate 3.0 Starch 2.0 Subhydrolyzed bone preparation 0.7 Vegetable oil 3.0 Vitamin A0,0008 Vitamin E0,0003 Salt 0.02, Sulfuric magnesium, 0 1 Potassium chloride0.3 Water27,698

PRI me R 3. Pork with a fat content of 17% 55 Soy isolate t2.0 Starch 3.0 Subhydrolyzed bone preparation 0.8 Vegetable oil 2.0 Vitamin A0.001 Vitamin E0,0004 Salt 0.25 Magnesium sulphate0.08 Potassium chloride0 , 3 Water36,568

PRI me R 4. Horse meat with a fat content of 12% 65.0 Soy isolate t2.0 Starch 3.0 Subhydrolyzed bone preparation 0.8 Vegetable oil 2.0 Vitamin A0,0009 Vitamin E0,0004 Cooked salt0.3 Magnesium sulphate -0 , 06 Potassium chloride 0.27 Water26.568

PRI me R 5. Pork with a fat content of 12% 45.0 Soy isolate t1.0 Starch1.0 Podhydrolyzed bone preparation 0.5 Vegetable oil 4.0 Vitamin A0,0007 Vitamin E0,0002 Cooked salt0.1 Magnesium sulphate0.04 Potassium Chloride, 0.2 Water, 48,159

Example 6. Horse meat with a fat content of 7% 55.0 Soy isolate t1.0 Starch1.0 Podhydrolyzed bone preparation 0.5 Vegetable oil 4.0 Vitamin A0,0007 Vitamin E0,0002 Cooked salt0.04 Magnesium sulphate0.04 Chloride Potassium; 0.2; Water: 38.159; Example. Pork with a fat content of 18% 60.0 Soy isolate t4.0 Starch4.0 Podhidrolizovanny bone preparation1.0 Vegetable oil5.0 Vitamin A0.0013 Vitamin E0,0006 Cooked salt0.4 Magnesium sulphate0.11 Potassium chloride0.36 Water25.128 Example .

Horsemeat with content

low fat 13% 68.0

Soy isolator t4,0

Starch4.0 Podhidrolizovanny

bone preparation1.0 Vegetable oil5.0 Vitamin A0.0013 Vitamin E0,0006 Cooked salt0.4 Magnesium sulphate0.11 Potassium chloride 0.36 Water17.128 PRI me R 9. Horse meat 8-12% fat 63.0 Soy isolate t3.0 Starch2.0 Podhidrolizovanny bone preparation0.6 Vegetable oil3.0 Vitamin A0,0008 Vitamin E0,0003 Cooked salt0.2 Magnesium sulphate0.1 Potassium chloride0.35

Water27,7489

PRI me R 10. Pork with a fat content of 13-17% 52.0 Soy isolate 3.0 starch 2.0 Podhydrolyzed bone preparation 0.6 Vegetable oil 3.0 Vitamin A 0.0012 Vitamin E0,0005 Cooked salt0 , 3 Magnesium sulphate 0.05 Potassium chloride 0.35 Water 38.6983 Table 1 shows the chemical indicators of canned food; Table 2 shows the results of the medical and biological assessment of canned food.

The invention will make it possible to enhance the therapeutic effect of the finished canned medical nutrition and to increase the adequacy of the product in violation of metabolic processes in food allergies and gastroenterological diseases.

Claims (1)

Invention Formula The composition for the production of canned meat, clinical nutrition, including pork with a fat content of 13-17% or horse meat with a fat content of 8-12%, starch, salt, and water, so that, in order to enhance the therapeutic effect, it additionally contains soy isolate, Podhidrolizovanny bone preparation, vegetable oil, vitamins A and E, magnesium sulphate and potassium chloride, while the components are taken in the following proportion, wt.%: Horsemeat with a fat content of 8-12% or Pork with fat content of 13-17% Soy isolate Starch Podhidrolizovanny bone preparation Vegetable oil Vitamin A Vitamin E Salt Magnesium sulphate Potassium chloride Water 55-65 50-55 2.0-4.01-3 0.5-0.7 3.0-5.0 0,0012-0,0008 0.0005-0,0003 0.2-0.3 0.05-0.1 0.25-0.35 Rest Table 1 Chemical indicators of canned food A comparative analysis of the above recipes by chemical composition showed that the first four recipes fully correspond in terms of chemical parameters to canned food that must be used for the medical nutrition of children in accordance with medical and biological requirements. The results of the medical-biogagiye assessment table 2