RU2246236C1 - Meat-based composition for producing of baby foods - Google Patents

Abstract

FIELD: meat industry, in particular, manufacture of baby food products.

SUBSTANCE: composition contains trimmed deer gammon, trimmed fat pork, soya vegetable oil, dry fat-free milk, buckwheat groats, carrot, bulb onion, sand sugar, edible salt, and water. Combination and amounts of components are selected so as to provide ecologically safe baby food adapted for baby's organism demands as to majority and minority components.

EFFECT: improved quality and wider range of baby foods.

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 canned food "Baby puree", including veined beef - 40, veined pork - 20, buckwheat - 5.0, table salt - 0.3, drinking water - 34.7, 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 5.66-6.30%, which is lower than the protein content in the standard - breast milk. In addition, this composition has an extremely low content of polyunsaturated fatty acids, which is associated with the absence of vegetable fats in the composition.

The technical result of the invention consists in expanding the range of products for young children, obtaining a nutritionally adapted composition that maximally satisfies the needs of the growing body of the child for majority and minority components.

This goal is achieved by the fact that in a multicomponent composition based on meat, it is necessary to use vein meat of slaughtered animals, fats, buckwheat, table salt and water, and reindeer hams and fat pork are used as vein meat raw material, oil is used as vegetable oil soybean, in addition, the composition additionally contains skimmed milk powder, carrots and onions, in the following ratio, wt.%:

Venison deer hams 35.50-36.50

Fat veined pork 7.25-7.75

Soybean oil 1.25-1.75

Skimmed milk powder 1.75-2.25

Buckwheat 7.25-7.75

Carrots 2.75-3.25

Onions 1.75-2.25

Sugar sand 0.10-0.15

Table salt 0.50

Water rest

The preparation of the composition is as follows.

Preparation of the components of the composition.

Veined 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 vein meat raw material or the meat of the blocks chopped in a block cutter is ground on a top with a diameter of the lattice holes of 5-6 mm and fed into the recipe mixer.

Vegetable oils are heated in a boiler with electric or steam heating at a temperature not exceeding 55 ° C, filtered and sent to prepare the composition.

Skimmed milk powder, after sifting through sieves with magnetic traps, is hydrated immediately before use in a cutter or mixer. 1.5-2 parts of water with a temperature of 45-50 ° C (the amount of which should be taken into account when composing the composition) is added to 1 part of milk powder, processed from 1 to 3 minutes until a homogeneous mass is formed and transferred to a prescription mixer.

Buckwheat is sifted through sieves with magnetic traps, impurities are removed, washed with cold running water for 10-15 minutes. until the tormentor is completely removed. After that, it is soaked in water in a ratio of 1: 3 for 2-6 hours at a temperature of 15-25 ° C and served on the top. The amount of water absorbed by the cereal during washing and soaking is subtracted from the mass of water indicated in the formulation.

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. 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.

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 spinning 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 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 smooth. 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.

A lack or excess of protein can adversely affect the health of the child. 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, excess protein in the diet leads to an increase in its breakdown products in the body, tension in metabolic processes and an increase in the load on excretory organs. An overestimated protein content significantly increases the risk of protein and amino acid metabolism, which leads to stresses 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.

Fat acts as a reserve nutritional, protective and insulating material. Fat is needed to cover the body’s energy expenditure.

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.

Carbohydrates are part of nucleic acids, cell membranes, and are also the main easily digestible source of energy. In their presence, the metabolism of food proteins and fats improves. A lack of carbohydrates leads to the irrational use of proteins for energy purposes, which can lead to latent protein deficiency. Excess carbohydrates leads to hypovitaminosis of B vitamins, obesity, to increased hydrophilicity of tissues, flatulence, and colic.

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 in the composition of hams of reindeer vein, pork fat, skim milk powder, buckwheat in these proportions provides a high indicator of the biological value of the protein component of the composition. The optimal amount of protein and the correct ratio of amino acids (as close as possible to the composition of human milk) facilitates the assimilation of the product, does not create an additional burden on the child’s immature digestive system. 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 of fatty pork and vegetable soybean oil in the claimed mass fractions in the formulation ensures the correct ratio of saturated, mono- and polyunsaturated fatty acids. Soybean vegetable oil is a source of polyunsaturated fatty acids (linoleic, linolenic and arachidonic) 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, provide optimal weight gain, and improve immunity. In animal fats, the content of these fatty acids is negligible. A decrease in the mass fraction of vegetable soybean oil leads to a drop in the level of polyunsaturated fatty acids (specific for human breast milk, including arachidonic and linolenic) 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 buckwheat, onions and carrots, increases the nutritional value of the composition, enriching it with hydrolyzable and non-hydrolyzable carbohydrates, minerals and vitamins. 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 deer hams 36.00

Fat Pork 7.50

Soybean oil 1.50

Skimmed milk powder 2.00

Buckwheat 7.50

Carrots 3.00

Onion 2.00

Granulated sugar 0,15

Table salt 0.50

Water 39.85

Example 2

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

Venison deer hams 36.50

Fat Pork 7.25

Soybean oil 1.55

Skimmed milk powder 2.25

Buckwheat 7.25

Carrot 3.25

Onion 1.75

Granulated sugar 0.10

Table salt 0.50

Water 39.60

Example 3

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

Venison deer hams 35.50

Fatty Pork 7.75

Soybean oil 1.50

Skimmed milk powder 2.00

Buckwheat 7.70

Carrots 3.00

Onion 2.00

Granulated sugar 0,15

Table salt 0.50

Water 39.90

Prepared in accordance with examples 1-3, the composition is the basis for the production of nutritionally adapted foods for 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 approaching the biological norm for young children (protein - 9.28-11.06%, fat - 6.51-7.50%, carbohydrates - 5, 86-6.86%). The ratio of protein and fat components in the claimed compositions is 1: 0.75-0.80, which corresponds to medical requirements. 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 of 0.872–0.880. 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 deer hams 33.00

Fat Pork 7.00

Soybean oil 2.50

Skimmed milk powder 3.00

Buckwheat 8.75

Carrot 3.25

Onion 2.25

Granulated sugar 0,15

Table salt 0.50

Water 39.60

Example 5

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

Venison reindeer ham 40.00

Fat Pork 8.50

Soybean oil 1.00

Skimmed milk powder 1.50

Buckwheat 7.25

Carrots 2.75

Onion 1.75

Granulated sugar 0.10

Table salt 0.50

Water 36.65

The composition obtained according to examples 4 and 5, does not correspond to biomedical parameters presented to products for young children. The amounts of protein, fats, carbohydrates significantly differ from the indicators of the standard (Tables 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.

Table 1 General chemical composition Macronutrients Proteins,% Fats,% Carbohydrate% Mass fraction Rec. 1-3 9.28-11.06 6.51-7.50 5.86-6.86 Rec. 4 8.00-9.50 5.17-6.15 7.38-8.60 Rec. 5 11.15-13.7 6.08-7.47 4.83-5.75

Table 3 The amino acid balance parameters of the total protein of the product Name of indicator Rec. 1 Rec. 2 Rec. 3 Rec. 4 Rec. 5 Utility ratio (U), units 0.872 0.880 0.876 0.725 0.711 Comparable redundancy (σ), g / 100 g of reference protein 5.34 5.13 5.25 7.98 8.54

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.

Sourse of information

1. Kasyanov GI, Lomachinsky VA, Samsonov AN, Technology of products for baby food - Rostov-on-Don: Publishing Center “Mart”, 2001, 256 pp.

Claims (1)

Composition based on meat for the production of food for young children, containing veined meat of slaughtered animals, fats, buckwheat, table salt, sugar and water, characterized in that it additionally contains skimmed milk powder, carrots and onions, and as vein meat raw materials use the rear hams of reindeers and pork fat, as fat - soybean oil in the following ratio of components, wt.%: Venison deer hams 35.50 ÷ 36.50 Pork fat veined 7.25 ÷ 7.75 Soybean oil 1.25 ÷ 1.75 Skimmed milk powder 1.75 ÷ 2.25 Buckwheat 7.25 ÷ 7.75 Carrots 2.75 ÷ 3.25 Onions 1.75 ÷ 2.25 Sugar sand 0.10 ÷ 0.15 Table salt 0.50 Water Else