RU2562199C1 - Instant mush composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: instant mush composition contains wheat, barley, oat and rye flakes as well as Gogi berries, died pineapple, pectin, milk protein, bee royal jelly and taste additives represented by culinary salt and a sweetener; the components are taken at the following ratio, wt %: wheat flakes - 14.0-18.0, barley flakes - 14.0-18.0, oat flakes - 14.0-17.0, rye flakes - 14.0-17.0, Gogi berries - 8.0-13.0, died pineapple - 7.0-9.0, pectin - 2.0-3.5, milk protein - 2.8-4.0, bee royal jelly - 4.0-6.0, culinary salt - 1.0-1.2, sweetener (sugar sand/fructose) - 4.5-6.0.

EFFECT: invention allows to obtain a composition of mush with reduced allergenicity and increased nutritive and biological value.

3 tbl

Description

The invention relates to compositions of instant cereals and can be used in the food industry, in particular for the production of baby and diet food.

A known mixture for baby and diet food containing barley or rice quick-fix flour with applesauce (see Ismatov N.A. Technology of new flour products for baby and diet food: Abstract ... Cand. Tech. Sciences. - M., 1990. - S. 13-19).

A disadvantage of the known mixture is its low quality, due to the low nutritional value.

Also known is the composition of instant porridge containing cereal flakes, protein material, vegetable complex, flavoring additives (see RF patent No. 2313995, IPC A23L 1/48, A23L 1/164, 2008).

The disadvantages of the composition include enrichment with premixes - synthetic vitamin supplements, which can cause allergic reactions in children. At the same time, cooked cereals are characterized by a long recovery time.

The problem to which the proposed technical solution is directed is to obtain a composition with reduced allergenicity, increased nutritional and biological value of the finished product.

The technical result achieved in solving the problem, balance in mineral composition (sufficient content of iron, selenium, potassium, phosphorus, magnesium), vitamins (groups B, E, PP, β-carotene), sufficient fiber content. 4 cereal porridge with pineapple and goji berries. The addition of pineapple increases the content of potassium and magnesium, as well as vitamin C, PP, β-carotene. Goji berries supplement the mineral composition by the content of iron, zinc and iodine, increase the content of vitamin C. The addition of pectin enriches porridge with pectin substances. In addition, the allergenicity of the finished product and the recovery time are reduced.

The problem is solved in that the composition of instant porridge containing cereal flakes, protein material, a vegetable complex, flavoring additives, is different in that wheat, barley, oat, rye flakes are used, while a mixture including Goji berries is used as a plant complex , dried pineapple and pectin, moreover, milk protein is used as the protein material, and royal jelly is used as a functional additive, flavoring salt and sweetener, in the following ratio components, wt.%:

Wheat flakes 14.0-18.0 Barley flakes 14.0-18.0 Oat flakes 14.0-17.0 Rye flakes 14.0-17.0 Goji berries 8.0-13.0 Dried Pineapple 7.0-9.0 Pectin 2.0-3.5 Milk protein 2.8-4.0 Royal jelly 4.0-6.0 Common salt 1.0-1.2 Sweetener (sugar sand / fructose) 4,5-6,0

A comparative analysis of the essential features of the proposed technical solution with the essential features of analogues and prototype indicates its compliance with the criterion of "novelty."

Moreover, the combination of the distinctive part of the claims provides a balance in mineral composition (sufficient content of iron, selenium, potassium, phosphorus, magnesium), vitamins (groups B, E, PP, β-carotene), sufficient fiber content. 4 cereal porridge with pineapple and goji berries. The addition of pineapple increases the content of potassium and magnesium, as well as vitamin C, PP, β-carotene. Goji berries supplement the mineral composition by the content of iron, zinc and iodine, increase the content of vitamin C. The addition of pectin enriches porridge with pectin substances.

The functional purpose of the individual ingredients and their biological value are as follows.

Wheat flakes are a source of carbohydrates, proteins, fats, vitamins: groups B, E, PP, β-carotene trace elements: Fe, Zn, Mg, Cu, Se, K, Ca, P, dietary fiber [1, 2].

Fe is part of hemoglobin and myoglobin, a catalase enzyme, etc., due to which it is involved in hematopoiesis, tissue respiration and performs other functions.

Zn is involved in the processes of respiration, protein metabolism, the formation of immunity, directly affects the production and functioning of insulin, provides the sexual potency of men and women. Zinc is essential for brain development. The daily human need for zinc is only 10-15 mg. However, with our modern way of life, inseparable nutrition “for nothing”, this norm is not replenished. With a deficiency of this mineral, new cells, including immune ones, simply do not form in the body, and damaged cells do not regenerate. With a lack of zinc, adults age faster, while children and adolescents develop worse.

Mg - has a beneficial effect on the heart in case of rhythm disturbance, ischemic heart disease, including myocardial infarction. In pregnant women, magnesium prevents fetal failure. With a lack of magnesium, disturbances in the normal functioning of the nervous and cardiovascular systems, and renal failure are possible.

Cu - with copper deficiency anemia, discoordination of movements, defect of connective tissues, osteoporosis are observed.

Se is an essential trace element for prolonging life. Selenium protects us from cancer, heart disease, the toxic effects of radiation, heavy metals and most other poisons, with hepatitis, cirrhosis. Selenium is recommended for disorders of the thyroid gland, male infertility, impaired vision, cataracts, impaired skin elasticity, premature aging, breastfeeding of newborns. Selenium prevents the occurrence of infectious diseases. Selenium acts as part of the enzyme glutathione peroxidase, which synthesizes beneficial microflora in the colon.

P - is involved in virtually all physiological chemical reactions. Essential for normal bone and tooth structure. Phosphorus promotes the growth and recovery of the body, provides energy and strength, helping the metabolism of fats and starches

K - regulates water-salt metabolism, acid-base state of the body; contributes to the removal of edema; activates enzymes; it is necessary for normal muscle activity, in particular, for the proper functioning of the heart, improves myocardial function in metabolic disorders, mitral valve prolapse. Potassium salts are essential for the normal functioning of all of our soft tissues.

Ca - the benefit of calcium is its direct participation in the metabolism of the human body, with a lack of calcium, metabolic processes fail. Adequate calcium significantly reduces the risk of many diseases.

Eating wheat flakes enhances immunity and helps cleanse the body of toxins. The beneficial substances contained in wheat have a beneficial effect on the functioning of the circulatory and nervous systems, slow down the aging process, improve the condition of the skin and nails, and restore hair color. This is a unique source of energy for those who lead an active lifestyle or engage in heavy physical labor.

Barley flakes - barley protein is more valuable than wheat protein, especially in terms of lysine content. Barley flakes contain K, Ca, P, Fe, Cu, Μn, Zn, J, Cr, vitamins B ₁ B ₂ , PP.

Cr - a decrease in the chromium content in food and blood leads to a decrease in the growth rate, an increase in blood cholesterol.

Eating whole barley flakes tidies the metabolism, removes toxins and salts of heavy metals from the body. Barley flakes are rich in dietary fiber - they are good to use to cleanse the body, people with excess body weight and diabetes. Flakes normalize metabolism, help strengthen the walls of blood vessels, increase hemoglobin, improve the condition of the skin, hair and nails, promote healthy growth and development of children, increase immunity.

Oatmeal is a source of carbohydrates, proteins, fats, vitamins of groups B, E, A, trace elements: P, Ca, K, Mg, Fe, dietary fiber (fiber). The amino acid composition of oats is the closest to muscle protein, which makes it the most valuable product. It is used for diseases of the gastrointestinal tract and liver, atherosclerosis, anemia, joint diseases.

Rye is a vital food product, including trace elements: K, Ca, Mq, Ρ, Se, Fe; enzymes and nucleic acids. Rye grain contains up to 67% carbohydrates and up to 11% protein. In addition, cereals obtained from whole grains have unique properties that help a person save energy and resist disease. Rye contains a large amount of fiber, accelerating the removal of slag products from the intestines and giving a feeling of satiety. Fibers contained in rye improve digestion, lower acidity and reduce the amount of bile in the intestines, preventing a number of gastrointestinal diseases, and also control blood sugar.

Regular consumption of rye flakes lowers blood cholesterol and prevents cardiovascular disease. The unique composition of rye grains contains substances that protect cells from cancer, especially from breast cancer and prostate cancer. Rye flakes are rich in amino acids, contain vitamins B ₁ , B ₂ , PP, carotene, E. Indispensable for lack of meat, obesity, diabetes mellitus, contribute to the elimination of toxic substances, radionuclides, pesticides from the body.

Goji berries contain 21 minerals (such as iron, zinc, iodine) and 18 amino acids (this is more than in the uterine pollen of bees), eight of which the human body does not produce. They contain vitamins B ₁ , B ₂ , B ₆ and E. Vitamin C in Goji is 500 times more than in orange, and iron is 15 times more than in spinach. Scientists have discovered in Goji 4 essential polysaccharides (LBP-1, LBP-2, LBP-3, LBP-4), which are no longer present in any food product. In eastern medicine, Goji is recommended for anemia, back pain, visual impairment, diabetes mellitus, as a means of ensuring the normal course of pregnancy (in particular, it is used in case of a woman's inability to bear the fetus normally), to treat impotence, improve the condition of the spinal and head brain, lymph nodes, with diseases of the nasopharynx and tonsils, as a strengthening sleep and anti-stress agent, in order to rejuvenate the whole body. Goji berries burn fat, help control weight and appetite. They lower blood sugar and cholesterol levels, stabilize blood pressure, and regulate the functioning of the heart and brain. The action of Goji berries: have a restorative, antioxidant, tonic effect, normalize blood pressure, strengthen immunity. Beneficial effect on the hematopoietic and nervous system, normalize the functioning of the kidneys and liver, strengthen the lungs, improve eyesight, normalize cholesterol and blood sugar, prevent premature aging.

Pineapple is a source of sugars 11.5%, citric acid 0.7%, dietary fiber 0.4% and up to 50 mg% ascorbic acid. It also contains provitamin A, vitamins B ₁ , B ₂ , Β ₁₂ , C, PP, potassium, magnesium and other minerals and trace elements. And more than sixty aromatic substances present in pineapple give it this unique smell. Eating pineapple as a food helps prevent thrombophlebitis and thrombosis, as it reduces blood viscosity. It is indicated for hypertension. Since pineapple has a decongestant effect, it is recommended for diseases of the cardiovascular system and kidney diseases. It prevents a pineapple stroke or myocardial infarction by eliminating deposits on the walls of blood vessels. Pineapple is able to prevent the development of atherosclerosis, stop inflammatory processes, accelerate wound healing. It stimulates digestion, is useful in pancreatic insufficiency, and helps to remove the manifestations of cellulite.

The use of pectin is to normalize the intestinal microflora, improve digestion. Pectin has bactericidal properties. Pectins are also able to bind toxic substances, such as heavy metals and pesticides, and remove them from the body.

Clinical studies have proven that pectin is also useful in helping prevent cancer. An increase in the number of foods high in pectin in the diet helps to normalize metabolism and improve pancreatic activity. It will also help improve liver function and stimulate the process of blood formation.

Milk protein is 3.3-3.9% protein in the form of casein, as well as lactalbumin and lactoglobulin. Milk proteins have in their composition all 20 amino acids, including 8 essential ones, that is, they are complete. They are well digested and absorbed better than the proteins of meat or fish. Among the essential amino acids, three are especially important: methionine, lysine and tryptophan. Methionine regulates fat metabolism and prevents liver obesity. Lysine is closely associated with hematopoiesis. Its lack in food leads to the fact that blood formation is disturbed, the number of red blood cells - red blood cells, decreases, the amount of hemoglobin decreases. With a lack of lysine in food, nitrogen metabolism is disrupted, muscle depletion is noted, bone calcification is disrupted, and a number of changes occur in the liver and lungs. Tryptophan is necessary for the synthesis of some important compounds (nicotinic acid, serotonin). Violations of its metabolism can lead to dementia. In addition, tryptophan metabolism disorders can serve as an indicator of diseases such as tuberculosis, cancer, and diabetes.

Royal jelly is a cell regenerator, tumor destroyer and DNA corrector. Royal jelly has excellent trophic properties. It significantly enhances metabolism, improves tissue respiration. Because of this, protein synthesis is significantly accelerated. Another property is the improvement in the assimilation of oxygen by the human brain, which significantly improves the brain activity of a person: drowsiness goes away, attention and memory are improved, and work capacity is improved.

The technological process for the production of dry cereals is carried out in the following sequence: acceptance and preparation of dry components; dosing and mixing of components; packaging, packaging, labeling and storage of the finished product.

The dry components used to make porridge are sifted through a sieve (table salt, milk protein, pectin, fructose).

The introduction of the components is carried out in the following sequence: first, wheat, barley, oat and rye flakes, goji berries and dried pineapple in the form of powder, royal jelly, sifted: table salt, milk protein, pectin, fructose / sugar are loaded.

All components are thoroughly mixed, after which the resulting mixture (finished product) is sent for dosing.

The finished product is Packed in bags with an insert of the combined material "ceflen" net weight of the mixture 40 g

The way to cook porridge

- Pour the contents of the bag into a container.

- Add 150 ml of boiling water or hot milk and stir.

- If necessary, add vegetable or butter. Cover, insist 3-5 minutes.

Microwave mode:

- Pour the contents of the bag into a container.

- Add 150 ml of water or milk and stir.

- If necessary, add vegetable or butter. Cook for 2 minutes.

In accordance with the invention produced various compositions of cereals.

Table 1 shows the specific composition of cereals in accordance with the invention.

The nutritional value of a dish (product) is determined by the number of products included in it (by weight of the edible portion). Information on nutritional value (according to the chemical composition) is given per 100 g of the edible part of the product (proteins, fats, carbohydrates - in g).

Energy value is an indicator that characterizes the fraction of energy that is released from nutrients in the process of biological oxidation and is used to ensure the physiological functions of the body. Energy value is usually expressed in kilocalories (kcal).

Estimated indicators of nutritional and energy value of cereals are presented in table 3.

Claims (1)

The composition of instant cereal containing cereal flakes, protein material, a vegetable complex, flavoring additives, characterized in that wheat, barley, oat, rye flakes are used, and a mixture including Goji berries, dried pineapple and pectin is used as a vegetable complex moreover, milk protein is used as a protein material, and royal jelly is used as a functional additive, flavoring salt and sweetener, in the following ratio of components, wt.%:
Wheat flakes 14.0-18.0 Barley flakes 14.0-18.0 Cereals 14.0-17.0 Rye flakes 14.0-17.0 Goji berries 8.0-13.0 Dried Pineapple 7.0-9.0 Pectin 2.0-3.5 Milk protein 2.8-4.0 Royal jelly 4.0-6.0 Common salt 1.0-1.2 Sweetener (sugar 4,5-6,0 sand / fructose)