RU2258439C2 - Meat-based composition for producing of infant food - Google Patents

Abstract

FIELD: meat industry, in particular, production of foods for infants.

SUBSTANCE: composition contains deer trimmed ham, fat-lard or back pork fat, soya oil, starch, cucurbitaceous crops selected from the group consisting of squash, pumpkin, carrot, bulbous onion, sand sugar, edible salt, and water.

EFFECT: provision for obtaining of ecologically safe product with improved infant-adapted nutritive properties owing to improved combination of components used in predetermined amounts.

3 tbl, 5 ex

Description

The invention relates to the meat industry, namely to the production of products for young children.

A known composition for the production of meat and vegetable canned food with pork, including non-fat pork - 20.0, soy protein isolate - 3.0, melons - 20.0, onions - 2.0, starch - 1.50, semolina - 6, 0, edible salt - 0.4 and water - the rest, wt.% [1].

The disadvantage of this composition is the low level of adaptation for amino acid and fatty acid compositions in relation to the standard for young children - breast milk. The protein content in this composition is 5.98 ÷ 6.22%, the amino acid composition of the total protein is not balanced enough with respect to the protein standard - mature breast milk, as evidenced by the estimated utilitarian coefficient equal to 0.708. In this composition, a low content of polyunsaturated fatty acids - linoleic, linolenic and arachidonic, the amount of which in animal fats is extremely low.

A known composition for the production of canned meat and vegetable with beef, including beef 2 varieties - 28.0, butter - 4.0, zucchini - 20.0, onions - 2.0, starch - 1.5, semolina - 5.0 , edible salt - 0.4, raw pork fat - 2.0, water - 37.1, wt.% [2].

The disadvantages of this composition are the insufficient level of adaptation of the composition in relation to the standard - mature breast milk. The amino acid composition of the total protein in relation to the protein of the standard is unbalanced, as evidenced by the estimated utilitarian coefficient equal to 0.693. The fatty acid composition of the composition is characterized by the practical absence of polyunsaturated fatty acids (linoleic, linolenic and arachidonic), the presence of which is vital for a growing child’s body.

The technical result of the invention consists in the possibility of using new sources of meat raw materials, expanding the range of products for young children, obtaining a nutrient-adapted composition.

The technical result is achieved by the fact that the meat-based composition for the production of food products for young children is characterized by the fact that it contains vein reindeer ham, raw pork fat, or spine pork fat, or pork lard, soybean oil, starch, melons and gourds from the group including zucchini, zucchini, pumpkin, carrots, onions, granulated sugar, edible salt, water in the following ratio, in wt.%:

Venison hams 41.50-42.50 Raw pork fat, or pork fat spinal or pork lard 3.75-4.25 Soybean oil 0.90-1.10 Starch 1.25-1.75 Gourds (zucchini, zucchini, pumpkin) 14.00-16.00 Carrot 2.75-3.25 Bulb onions 1.75-2.25 Granulated sugar 0.10-0.15 Edible salt 0.5 Water rest

The preparation of the composition is as follows.

Preparation of the components of the composition.

Vein meat raw materials are cut on a meat-cutting machine or manually into pieces weighing no more than 1 kg and sent to grinding. The veined meat raw materials or the meat of the blocks chopped in a block cutter are crushed on a spinning top with a diameter of lattice openings of 5-6 mm and fed into a prescription mixer.

Raw fat and bacon, cooled to 4 ° C, are inspected. Raw fat or zilch is added to the top. Melted fat is melted and heated in a container at a temperature not exceeding 55 ° C, filtered and sent to prepare the composition. It is allowed to add pork fat to the mixer to prepare the prescription mixture in pieces of no more than 3-5 kg.

Vegetable soybean oil is heated in a boiler with electric or steam heating at a temperature not exceeding 55 ° C, filtered and sent to the preparation of the composition.

Preparation of fresh vegetables on specialized equipment is carried out in accordance with technological instructions. In the absence of specialized equipment, the preparation of fresh vegetables is carried out manually. Fresh carrots and onions are peeled and thoroughly washed with running water. Zucchini, zucchini, wash the pumpkin, peel and remove the stalk. Prepared vegetables are ground on a spinning top with a diameter of the holes of the lattice 2-3 mm and sent to the preparation of the composition. It is allowed to grind prepared vegetables along with meat raw materials on a top.

Starch is pre-sieved and transferred to the preparation of the recipe mixture. Salt and sugar are used in dry form with preliminary sieving or in solution with water after filtration. When working with salt and sugar packaged in packs, it is allowed to use them without sifting.

Processing chopped meat raw materials and composition.

The processing of crushed meat raw materials is determined by the type of equipment used (continuous or batch operation). When using batch equipment, crushed meat raw materials, water and all prepared components according to the recipe are added to the mixer for preparing the recipe mixture. The mixture is stirred for 5-7 minutes until a puree mass is formed. The prepared puree mass is fed into the digester to prepare the composition.

In the production of continuous equipment, meat raw materials after grinding on a top are sent to an emulsifier, where water with a temperature of 70 ÷ 80 ° C is supplied in an amount from 35 to 45% by weight of meat raw materials. Steam is supplied to the emulsifier to achieve a mass temperature of 60 ÷ 85 ° C. Next, the resulting mixture enters the apparatus for vapor contact heating, in which the product is subjected to instant treatment with pre-purified steam with a temperature of 110 ÷ 120 ° C and a pressure of 0.50-0.60 MPa. The heat-treated meat mass is pumped into the storage tank, from where it is dosed into the prescription mixer, where the prepared components of the composition are added according to the recipe. The mixture is stirred for 5-7 minutes until a homogeneous mass. Mixing is allowed to be carried out with simultaneous heating to a temperature of 75 ÷ 85 ° C.

In the future, this composition is used in the manufacture of adapted products for feeding young children.

The meat mass is ground to a particle size of 1.5 mm and sent to a continuous vacuum deaerator to remove air. Then heated to a temperature of 80 ÷ 90 ° C and sent to the packaging.

The inadequacy of the component and fractional composition of the products used to feed young children provokes the risk of severe, sometimes irreversible dysfunctions of the body, the consequences of which will affect throughout life.

With a lack of proteins, the normal development of the child is disrupted, immunity is reduced, the frequency of the disease with rickets, anemia, and malnutrition increases. At the same time, an excess of protein in the diet leads to an increase in the products of its decay in the body, tension in metabolic processes and an increase in the load on the excretory organs. An overestimated protein content significantly increases the risk of the appearance of protein and amino acid metabolism, which leads to tension in the function of the liver, enzyme systems, kidneys, and a change in the acid-base state of the body.

The fat component is invaluable for the health of the child, since it covers more than 50% of the child’s energy needs.

Fat is part of the body’s cells, takes part in the metabolism, ensures the normal state of cell membranes, participates in the formation of the immune system. It has been clinically proven that α-linolenic (ω3) and linoleic (ω6) fatty acids are precursors of docosahexaenoic (DHA) and arachidonic (AA) acids, which are actively involved in the formation of brain and retinal structures. These fatty acids are not produced in the body and must be ingested exclusively with food.

With a lack of fat, the course of all types of metabolic processes worsens, the growth and development of the child is delayed, and immunity decreases. With an excess of fat in the diet, the secretory activity of the gastrointestinal tract decreases, metabolic disorders occur, accompanied by increased release of calcium and magnesium salts, excessive deposition of fat in the body.

Non-hydrolyzable carbohydrates have a bifidogenic effect (the ability to support the growth of bifidobacteria). The dominance of bifidoflora in the intestinal tract creates a biological environment that prevents the growth of staphylococci, salmonella, pathogenic strains of bacteria of the group of Escherichia coli.

Adequate intestinal microflora is of great importance for the normal functioning of the child's body. As a result of its vital activity, the body's resistance to intestinal infections increases, local immunity is stimulated, cholesterol is broken down, calcium absorption is stimulated, the synthesis of B vitamins is activated, intestinal motility is normalized, and partial detoxification of xenobiotics (dyes, flavorings, etc.) takes place.

The use of all components in these mass fractions allows to obtain a composition that is the basis for the production of products adapted to the metabolism of young children. The deviation of the mass fractions indicated in the claimed composition in the direction of both increase and decrease will lead to a decrease in the level of balance of the general chemical and amino acid compositions.

The use of veneered venison in the recipe makes it possible to obtain environmentally friendly products for feeding young children due to the fact that reindeer, due to the specifics of its distribution, conditions of feeding and feeding, is less susceptible to diseases common in animal husbandry. Venison has extraordinary dietary qualities - a moderately low fat content, high protein balance, a high level of hematopoietic components - iron, zinc, copper. In terms of digestibility, venison occupies the first place among meat products. Unlike beef, venison proteins do not contain long chain, highly allergenic fractions.

The use of reinforced reindeer hams in these proportions in the composition provides a high indicator of the biological value of the protein component of the composition. Deviation of mass fractions in the direction of both increase and decrease will lead to a decrease in the level of protein balance in the claimed composition.

The use in the recipe of salted salted fat, or raw fat, or pork lard and vegetable soybean oil in the claimed mass fractions ensures the correct ratio of saturated, mono- and polyunsaturated fatty acids. Soybean vegetable oil is a source of polyunsaturated fatty acids (linoleic, arachidonic and linolenic) which are indispensable for the child’s body. These fatty acids play an extremely important role in the formation of the child’s nervous system and visual apparatus. In animal fats, the content of these fatty acids characteristic of breast milk is insignificant. A decrease in the mass fraction of vegetable soybean oil leads to a drop in the level of polyunsaturated fatty acids below the level necessary for the child. An increase in the mass fraction of soybean oil will lead to a deterioration in organoleptics.

The use of plant materials in the composition, namely melons, onions and carrots, increases the nutritional value of the composition, enriching it with hydrolyzable and non-hydrolyzable carbohydrates, minerals and vitamins. Carbohydrates are involved in the construction of cell membranes, in the processes of regulation and normalization of intestinal microflora, and reduce the total osmotic load. In their presence, the utilization of product proteins and fats is improved. Changing the ratios in the direction of decreasing or increasing mass fractions contributes to the deterioration of organoleptics.

Example 1

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Venison hams 42.00 Raw pork fat, or pork fat spinal or pork lard 4.00 Soybean oil 1.00 Starch 1,50 Gourds (zucchini, zucchini, pumpkin) 15.00 Carrot 3.00 Bulb onions 2.00 Granulated sugar 0.15 Common salt 0.50 Water 30.85

Example 2

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Venison hams 41.50 Raw pork fat, or pork fat spinal or pork lard 4.25 Soybean oil 0.90 Starch 1.55 Gourds (zucchini, zucchini, pumpkin) 14.00 Carrot 3.25 Bulb onions 2.25 Granulated sugar 0.15 Common salt 0.50 Water 31.65

Example 3

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Venison hams 42.50 Raw pork fat, or pork fat spinal or pork lard 3.75 Soybean oil 1.10 Starch 1.25 Gourds (zucchini, zucchini, pumpkin) 16.00 Carrot 2.75 Bulb onions 1.75 Granulated sugar 0.10 Common salt 0.50 Water 30.30

Prepared in accordance with examples 1, 2, 3, the composition is the basis for the production of nutrient-adapted products for feeding young children. It has a high biological value, a balanced amino acid composition and a balanced fatty acid composition. The content of macronutrients in the compositions prepared in accordance with formulations 1-3 is close to the biological norm for young children (protein - 8.48 ÷ 9.87%, fat - 5.53 ÷ 5.95%). The degree of amino acid balance of the total protein of compositions prepared according to formulations 1–3 is extremely high, as evidenced by a utility coefficient equal to 0.871–0.880. Due to the presence of soybean oil in the composition, the required level of linoleic, linolenic and arachidonic polyunsaturated fatty acids is provided in the composition.

The main indicators determining a high degree of adaptation in relation to the standard - mature breast milk are presented in Tables 1, 2, 3.

Meat products prepared on the basis of compositions according to recipes 1, 2, 3, have excellent taste characteristics, delicate texture.

Example 4

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Venison hams 39.00 Raw pork fat, or pork fat spinal or pork lard 3.00 Soybean oil 0.65 Starch 2,50 Gourds (zucchini, zucchini, pumpkin) 16.00 Carrot 3.25 Bulb onions 2.25 Granulated sugar 0.15 Common salt 0.50 Water 32.70

Example 5

To prepare 100 kg of the composition, the starting components are taken in the following quantities, kg:

Venison hams 44.25 Raw pork fat, or bacon spinal or pork lard 4.75 Soybean oil 1,50 Starch 1.00 Gourds (zucchini, zucchini, pumpkin) 15.00 Carrot 2.75 Bulb onions 1.75 Granulated sugar 0.10 Common salt 0.50 Water 28.40

The composition obtained according to examples 4 and 5, does not correspond to biomedical parameters presented to products for young children. The amount of protein, fats significantly differ from the standard (table 1, 2, 3). Inconsistency of the macronutrient composition of the product for the nutrition of young children can lead to the emergence of diseases of "impaired metabolism".

The amino acid balance parameters of the product protein differ significantly from the data of the reference indicators (Tables 1, 2, 3), which impairs proper absorption and increases the load on the child’s immature digestive system.

In addition, meat products prepared on the basis of compositions according to recipes 4, 5 have insufficiently high organoleptic characteristics.

General chemical composition Table 1 Macronutrients Proteins,% Fats,% Carbohydrate% Mass fraction Rec. 1-3 8.48 ÷ 9.87 5.53 ÷ 5.95 2.22 ÷ 2.88 Rec. 4 8.00 ÷ 9.50 4.85 ÷ 6.67 2.38 ÷ 3.12 Rec. 5 11.85 ÷ 12.9 6.18 ÷ 7.65 1.85 ÷ 1.73

The amino acid balance parameters of the total protein of the product Table 3 Name of indicator Rec. 1 Rec. 2 Rec. 3 Rec. 4 Rec. 5 Utility ratio (U), units 0.871 0.880 0.876 0.725 0.721 Comparable redundancy (σ), g / 100 g of reference protein 5.36 5.13 5.25 7.95 8.04

The inventive composition allows you to expand the assortment of food for young children through the use of vein deer meat. The use of venison venison in the recipe allows you to get environmentally friendly products for feeding young children. Venison has extraordinary dietary qualities - a moderately low fat content, high protein balance, a high level of hematopoietic components - iron, zinc, copper. The inventive composition is the basis for the production of food for young children, necessary for the prevention of hypochromic anemia.

The high quality of this meat raw material, its environmental safety, combination with components of animal and vegetable origin in the above ratios, allows you to get a composition with the necessary for the child indicators of medical and biological value and excellent taste characteristics.

Sources of information

1. Ustinova A.V., Timoshenko N.V. "Meat products for baby food." - M .: VNIIMP, 1997. - 116 p.

2. Ustinova A.V., Timoshenko N.V. "Meat products for baby food." - M .: VNIIMP, 1997. - 113 p. (prototype).

Claims (1)

A meat-based composition for the production of food products for young children, characterized in that it contains vein reindeer ham, raw pork fat, or spine pork fat, or pork lard, soybean oil, starch, gourds, selected from a group including zucchini , zucchini, pumpkin, carrots, onions, granulated sugar, edible salt, water in the following ratio, wt.%: Venison hams 41.50 ÷ 42.50 Raw pork fat, or pork fat spinal or pork lard 3.75 ÷ 4.25 Soybean oil 0.90 ÷ 1.10 Starch 1.25 ÷ 1.75 Gourds (zucchini, zucchini, pumpkin) 14.00 ÷ 16.00 Carrot 2.75 ÷ 3.25 Bulb onions 1.75 ÷ 2.25 Granulated sugar 0.10 ÷ 0.15 Edible salt 0.5 Water Rest