UA119424U - MEAT PRODUCT FUNCTIONAL PURPOSE - Google Patents

Abstract

Functional meat product contains beef liver, sunflower oil, structure-forming additives, wheat germ, seaweed fucus, spices. The liver is used as chicken, as vegetable oil is used as corn oil and in addition they use ground chicken, whey and a mixture of Italian herbs.

Description

The useful model belongs to the food industry and can be used for the production of functional meat products.

A known method of liver pate production (patent of Ukraine Мо40155 "Functional pate" published on 25.03.2009, Mo b bulletin), which contains the following ingredients (9b5): beef liver 40.0-49.0 animal fat 15.0-18.7 sunflower oil 5.5-10.0 structure-forming additives 23.5 wheat germ 0.5-4.0 fucus seaweed 0.5-4.0 spices 0.152 broth the rest.

The disadvantages of this composition are that it does not have functional properties and does not have general strengthening and immunomodulating properties.

The basis of a useful model is the task of creating a meat product that would ensure an increase in biological and nutritional value, enrich products with dietary fibers, and improve the organoleptic, functional-technological and structural-mechanical properties of the finished product.

The task is solved by the fact that the functional meat product contains beef liver, sunflower oil, structure-forming additives, wheat germ, fucus seaweed, spices, according to the useful liver model, chicken is used, corn is used as vegetable oil, and minced chicken is additionally used. whey and a mixture of Italian herbs, in the following ratio, mass. 9o: chicken liver 20-25 minced chicken 40-43 corn oil 4-7.6 structure-forming additives 18-21 wheat germ 2-5.5 fucus seaweed 2-6 whey 1.5-3.35 mixture of Italian herbs 0. 3-0.5 spices 0.1-0.15.

The causal relationship between the set of proposed features and the expected technical result is as follows:

Chicken liver is a source of protein. It contains all essential amino acids, and is especially rich in lysine, tryptophan and methionine and vitamin B12.

Minced chicken - contains proteins, trace elements: potassium, iron, sodium, magnesium and B vitamins,

E, K and PP, which are quite well and easily absorbed by the human body. That is why dishes based on this meat product are recommended to be included in the diet of people with diseases of the gastrointestinal tract, the elderly and children.

Corn oil contains vitamins: E, B, K, PP and fatty acids: linoleic, palmitic, oleic, stearic and others. Omega-3 polyunsaturated fatty acids successfully help lower cholesterol levels.

Wheat germ is very rich in useful substances. They contain almost all amino acids (18 out of 20), and the mass of protein components is up to 50-95 of the mass of the embryo itself,

Of more than 25, 95 nutrients are represented by sugars (mainly sucrose). 15 95 fats, represented mainly by polyunsaturated fatty acids, fiber, vitamins A, O,

E, B, minerals: potassium, calcium, magnesium, sodium, phosphorus, iron, copper, manganese, selenium, zinc, etc.

Fucus is a type of brown seaweed. They are characterized by the presence of a wide range of biologically active substances: alginic acid and its salts are able to form insoluble compounds with heavy metals and radionuclides. Fucus contains a mucilaginous substance (in pure form) - fucoidin, which consists of 60-95 repeating chains of fucose sugar monomers. Fucose is a powerful inhibitor of tumor cell invasion 3 with mild antitumor activity, it is a stimulator of immune reactions of humoral and cellular types, and increases phagocytosis.

The following vitamins are present in whey: B (VI, B5, PP, B2, Vb, B12, B9), 3, H, E, trace elements: magnesium, calcium, sodium, phosphorus, potassium, sulfur, chlorine, zinc, iron, iodine, molybdenum, cobalt, copper. In addition, this product has a high content of choline, biotin and nicotinic acid

With the introduction of meat raw materials - minced meat and chicken liver in an amount greater than 50 95, it is possible to obtain a meat product with good organoleptic and biological properties. Whereas a smaller amount of raw meat is converted into a meat-vegetable product, which is an undesirable effect.

The introduction of corn oil in an amount greater than 1095 leads to a deterioration of the organoleptic properties and consistency of the product.

The introduction of fucus seaweed in an amount less than C 95 does not ensure the daily intake of iodine with the product into the human body, while the introduction in an amount greater than 9 95 gives the product an over-detected specific taste of algae.

The introduction of wheat germ into the product in the amount of 4-8 U6 provides a positive effect on the functionality of the product, more than 8 95 - can worsen the taste, giving a taste of legumes.

Examples of recipes are given in Table 1.

Table 1

Corn oil /-:/ | With | 4 | 6 | 76 | 95 / additives (seaweed fucusi | 7 | 6 | 4 | 2 | 1

Table 2

During the organoleptic analysis, a specific taste appears

Me 1 algae, the low content of corn oil leads to the deterioration of the consistency, due to the insufficient amount of wheat germ in the finished product, the content of functional ingredients decreases

And product functionality

And the functionality of the product, this example is considered the most optimal

And product functionality

A bready aftertaste arises due to the addition of a large amount of oil

Mo 5 has a broken consistency, has a low content of meat raw materials, which turns this product into a meat-vegetable one, which is undesirable

When developing a meat product with a functional purpose, the optimal amount of introduction of chicken liver is established, which is - 20-25 9o, minced chicken - 40-43 95, wheat germ 2-5.5 95, corn oil 4-7.6 95, structure-forming additives 18-21 95, wheat germ 2-5.5 956, seaweed fucus 2-6 96, whey - 1.5-3.35, Italian herbs - 0.3- 0.595, spices - 0.1-0, 15 95. The proposed formulation of functional meat products with the addition of fucus seaweed, whey, wheat germ and Italian herbs, as an example of Mo 2, 3, 4, gives a product with a uniform, plastic consistency, increases nutritional and biological value due to the content of vitamins , macro- and microelements included in minced meat, whey, as well as fucus seaweed. Also, the product acquires a pleasant aroma due to the addition of a mixture of Italian herbs.

The technical result of this useful model allows you to get a functional product that has a positive effect on the human body.

Claims (1)

USEFUL MODEL FORMULA Functional meat product containing beef liver, sunflower oil, structure-forming additives, wheat germ, fucus seaweed, spices, which is distinguished by the fact that chicken liver is used, corn is used as vegetable oil, and minced chicken, whey and a mixture are additionally used Italian herbs, in the following ratio, mass. 90: chicken liver 20-25 minced chicken 40-43 corn oil 4-7.6 structure-forming additives 18-21 wheat germ 2-5.5 fucus seaweed 2-6 whey 1.5-3.35 mixture of Italian herbs 0.3- 0.5 spices 0.1-0.15.