RU2660270C1 - Functional food product from egg melange - Google Patents

Abstract

FIELD: poultry processing industry.

SUBSTANCE: invention relates to the poultry processing industry, namely, functional food products based on a bird's egg. Functional food product contains a coagulated cereal melange made from an egg obtained on the basis of biofiltration in the process of growing chickens, dry powder of brown algae with an organic iodine content of not less than 170 mg / 100 g, solution of citric acid, salt, table salt and water, with the following ratio of components, pts. wt.: egg melange – 89.5–92.0; citric acid solution 5 % – 4.5–5.0; table salt – 0.70–0.85; dry powder of brown algae with an organic iodine content of not less than 170 mg/100 g – 0.3–1.0; water – 1–2.

EFFECT: invention makes it possible to obtain a product that promotes the optimization of nutrition for consumers with iodine metabolism disorders.

1 cl, 2 tbl

Description

The invention relates to the poultry industry, namely, functional food products based on poultry eggs.

Known pasteurized protein product from eggs containing egg white, citric acid and sodium chloride (RF patent No. 1750602, A23J 1/08).

Known protein product, including egg white, acetic acid, salt and flavorings (patent CZ No. 300209, A23J 1/08).

Similar products are known which consist of protein mass and acids of citric, lactic, malic or a mixture of these acids (RF patent 2406371, A23J 1/08).

Products retain the native properties of egg white and have a long shelf life.

However, these products do not meet the requirements of a functional product, as refer to general purpose products.

An object of the invention is to expand the assortment of a product that helps optimize the nutrition of consumers with iodine metabolism disorders.

The problem is solved by a functional food product from egg melange, containing coagulated grain melange from an egg obtained on the basis of biofortification in the process of raising chickens, dry brown algae powder with an organic iodine content of at least 170 mg / 100 g, citric acid solution, sodium chloride and water , in the following ratio of components, parts by weight:

egg melange 89.5-92.0 5% citric acid solution 4,5-5,0 table salt 0.70-0.85 dry brown seaweed powder with organic iodine not less than 170 mg / 100 g 0.3-1.0 water 1-2

A study of the relationship between the nature of actual nutrition and health indicates that nutrition adequate to energy expenditure and the needs for macro- and micronutrients and minor biologically active substances is a factor that largely determines human health. The practical implementation of this provision is aimed at creating new functional food products (FPP) based on poultry eggs that meet modern international requirements for the quality of such products.

The assignment of a food product to the “functional” category is determined by the presence in its composition (in certain quantitative proportions) of functional food ingredients (FPI), the consumption of which, from the standpoint of evidence-based medicine, helps to reduce the risk of developing nutritionally dependent diseases, maintain and improve health.

Melange obtained from eggs of laying hens grown on the basis of biofortification. During the growing process, laying hens received food with a high content of omega-3 fatty acids, selenium and vitamin E.

Melange is a source of choline for consumers. Melange protein is easily digestible and is considered to be the reference amino acid composition.

The main nutrients in melange - proteins, polyunsaturated fatty acids, vitamins and minerals - are well preserved during heat treatment and when consumed, melange is almost unchanged in dishes. Table 1 shows the main indicators of melange.

Nutritional iodine deficiency is one of the factors related to the concept of “unbalanced nutrition”. More than one and a half billion inhabitants of the globe currently have iodine deficiency conditions. The severity of the manifestations of iodine deficiency and the nutritional deficiency of such trace elements as zinc, cobalt, copper and molybdenum increase. The daily rate of iodine for the body should be 150-200 micrograms.

A functional food product based on coagulated egg melange enriched with dry brown seaweed powder with an organic iodine content of at least 170 mg / 100 g was developed. Egg melange was obtained from egg laying hens grown on the basis of biofortification. During the growing process, laying hens received food with a high content of omega-3 fatty acids, selenium and vitamin E.

The selected ratio of the components in the claimed product allows you to create a functional product necessary to optimize the nutrition of consumers with iodine deficiency. Table 1 shows the energy value and the main indicators of melange.

A functional food product from egg melange is obtained in the process of coagulation in the presence of a solution of citric acid 5%, sodium chloride, dry brown algae powder with an organic iodine content of at least 170 mg / 100 g and water. Coagulation of melange is carried out at a temperature of 85 ° C until its coagulated state is obtained.

The study was carried out with a grant from the Russian Science Foundation (project No. 16-16-04047).

Examples are presented in table 2.

Claims (2)

Functional food product from egg mélange containing coagulated grain mélange from eggs obtained on the basis of biofortification in the process of raising chickens, dry brown seaweed powder with an organic iodine content of at least 170 mg / 100 g, citric acid solution, sodium chloride and water, in the following the ratio of components, parts by weight: egg melange 89.5-92.0 5% citric acid solution 4,5-5,0 table salt 0.70-0.85 dry brown seaweed powder with organic iodine not less than 170 mg / 100 g 0.3-1.0 water 1-2