RU2362425C1 - Production method of preserves for feeding infant children "fish soup" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: ingredients are minced into particles sized 0.3-0.5 cm. Vegetables and fish are blanched separately. Cereal component is soaked till double increase in weight. Ingredients are mixed with salt, fat-containing component and water under oxygen-free conditions in a specified ratio.

EFFECT: obtaining product with high quality parametres, satisfying needs of infant children organism.

7 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, namely to the production of canned food for young children from 1 year to 3 years.

The nutrition of a child aged 1 year to 3 years differs in many respects from the nutrition of a child of the first year of life and approaches the diet of an adult, as After a year, the child's digestive juices activity noticeably increases, and taste perception and chewing apparatus develop. All this allows you to make the child’s nutrition more diverse both in composition and in culinary processing.

According to the recommendations of pediatricians, the first dishes begin to be introduced into the child’s diet from 1 year of age. Soup for babies of the first year of life is a semi-liquid mashed (mashed) dish, and for children from 1.5 years old the soup may contain components in the form of small pieces, the volume of the first dish for children from 1 year to 3 years should not exceed 150 ml.

Currently, such canned foods for children from 1 year to 3 years have not been produced.

An object of the invention is the creation of a new type of product using fish raw materials intended for nutrition of young children and adapted to the characteristics of the child's body.

The problem is achieved in the method of producing canned food for young children “Fish-based soup”, which provides for the preparation of recipe components, grinding to pieces 0.3-0.5 cm in size, separate blanching of vegetables and fish, soaking the cereal component to double the weight , mixing the components without oxygen with salt, a fat-containing component and water, packing the mixture, corking and sterilizing, packing the resulting mixture is carried out in the following ratio of components, .% Al:

fish raw materials 10.0-15.0 cereal component 1.5-2.0 plant component 14.6-21.6 fat-containing component 3.0-6.0 rice or buckwheat flour 1.0-3.0 milk powder 1.0-2.0 salt 0.2-0.4 water rest

In addition, before packaging, the canned mass is homogenized.

Salmon fish (for example, pink salmon), cod (hake), as well as common carp, silver carp, and butter or sunflower oil are used as a fat-containing component as fish raw materials in the production of this type of canned food.

The plant component is potato, carrot, onion, greens, a mixture of quick-frozen vegetables “Winter Soup”, “Cauliflower Soup with Potatoes and Dill”, “Spring Vegetables”, “Mix with Broccoli”, and as a cereal component they take rice and pearl barley.

Compliance with the adequacy of the product allows you to attribute it to the group of functional products with pronounced therapeutic and prophylactic properties.

Soup recipes are designed using computer-aided mathematical modeling based on the principle of balance and combination of ingredients, which allows to increase the nutritional value of the finished product by summing the nutritional value of individual components (fish, vegetables, cereals, flour). And the sequence of the method provides the achieved result.

The effectiveness of the combination of protein-fat module with phyto-components, fish raw materials determines the versatility of canned food.

The level of secretion of the digestive organs in childhood is significantly reduced, therefore, easily digestible products, such as fish, which simultaneously contain the complex of necessary biologically active substances, are recommended.

The use of hake fillet, silver carp, pink salmon as fish raw material allows to obtain a product with high quality indicators that meets the needs of the body of young children.

As a plant component, potatoes, carrots, onions, greens (dill or parsley) and a mixture of quick-frozen vegetables “Hortex” (Poland) of four types are used: “Winter soup” (Ingredients: carrots, cauliflower, beans, Brussels sprouts, onions - leek, celery), “Cauliflower soup with potatoes and dill” (Composition: cauliflower, potatoes, carrots, leek, parsley, dill, celery), “Spring vegetables” (Composition: cauliflower, Brussels sprouts, chilli beans, carrots, peas), "Mix with broccoli" (Ingredients: colored cap mouth, broccoli, carrots). Sets of vegetables enrich canned food with protein of plant origin, macro- and microelements, and vitamins.

Rice or pearl barley, which are valuable in their amino acid composition, acts as a cereal component, in addition, rice cereal is characterized by its high digestibility, and pearl barley is high in phosphorus, potassium and iron.

Considering that for children from 1 year to 3 years, animal proteins account for up to 65%, the remaining 35% must be ingested with components of plant origin. The introduction of ingredients of plant and animal origin into the product makes it possible to provide the growing organism with interchangeable and essential amino acids and increase the digestibility of the final product.

In order to increase the biological value and organoleptic properties of canned food and to adapt their composition to the physiological characteristics of digestion and metabolism in children, rice or buckwheat flour and milk powder are introduced into soups.

Canned fish food soup for young children is a ready-to-eat semi-liquid dish consisting of two phases: liquid (broth) and sediment (the main components in the form of slices), or in the form of mashed soup.

Amino acid composition of muscle tissue proteins of fish raw materials (hake, pink salmon, silver carp), g / 100 g of protein (table 1).

Name of amino acid Hake Pink salmon Silver carp BUT AT BUT AT BUT AT Irreplaceable: Isoleucine 2.80 70 2.67 67 3.98 99 Leucine 7.20 103 6.24 89 7.87 112 Lysine 9.40 171 6.69 122 8.64 157 Methionine + cystine 5.10 146 2.09 60 4.29 122 Phenylalanine + tyrosine 6.10 102 5.79 97 8.14 136 Threonine 3.80 95 3.76 94 4.81 120 Tryptophan 1.30 87 1,50 one hundred 1,50 one hundred Valine 5.40 108 3.28 66 4.38 88 Amount NAC 41.10 32.02 43.61 Alanine 5.10 4.84 5.19 Arginine 5.80 4.76 4.96 Aspartic acid 9.40 7.93 9.25 Histidine 1,60 2.20 2.01 Glutamic acid 12.50 9.34 13.96 Glycine 11.80 3.52 4.44 Proline 3.10 2.72 2.66 Serine 4.80 3.45 4.82 Amount of Amino Acids 95,20 70.78 90.90 A is the amino acid content, g / 100 g of protein;
B - chemical rate (% relative to the FAO / WHO reference scale).

Examples of the method for the preparation of canned fish-based soup for the nutrition of young children.

Example 1. For the preparation of canned food for young children "Fish-based soup" take the following components: fish fillet, a mixture of frozen vegetables containing carrots, cauliflower, beans, Brussels sprouts, leeks, celery, all chopped and blanched (fish separately from vegetables), then make up the canning mass by adding auxiliary (salt, sunflower oil, butter, water) and the main components (blanched vegetables and minced fish) in the ratios provided by the recipe. The prepared canning mass is heated (up to 80 ° C), packed, corked and sterilized.

Example 2. For the preparation of canned food for young children "Fish-based soup puree" take the following components: fish fillet, potatoes, carrots, onions, greens, the method is carried out analogously to example 1, except that before heating and packaging the canning mass is homogenized.

Table 2 presents the formulations of fish-based soups for young children.

table 2

Name of recipe component The content of this component in the formulation,% one 2 3 four 5 6 7 (soup puree) Minced fish 15.0 15.0 15.0 15.0 15.0 15.0 15.0 Potatoes - - - - 14.0 6.5 6.0 Carrot - - - - 4.1 4.6 5,0 Onion 0 0 1,5 1,5 2.5 2.5 2.5 Greenery - - - - 1,0 1,0 1,0 A mixture of frozen vegetables (carrots, cauliflower, beans, Brussels sprouts, leeks, celery) 19.1 - - - - - - A mixture of frozen vegetables (cauliflower, potatoes, carrots, leeks, parsley, dill, celery) - 19.1 - - - - - A mixture of frozen vegetables (cauliflower, Brussels sprouts, green beans, carrots, peas) - - 13.1 - - - - Mix of frozen vegetables (cauliflower, broccoli, carrots) - - - 13.1 - - - Rice groats - - 2.0 2.0 0 1,5 - Rice flour - - - 1,5 1,5 2.0 2.0 Milk powder - - - - - - 2.0 Sunflower oil 3.0 3.0 3.0 3.0 Butter 3.0 3.0 3.0 Salt 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Water 62.5 62.5 65.0 63.5 58.5 63.5 63.1

Claims (7)

1. A method for the production of canned food for young children, involving the preparation of prescription components, grinding to pieces 0.3-0.5 cm in size, separate blanching of vegetables and fish, soaking the cereal component to double the mass, mixing the components without oxygen and salt , with a fat-containing component and water, packaging the resulting mixture, sealing and sterilization in the following ratio of components, wt.%:
fish raw materials 10.0-15.0 cereal component 1.5-2.0 plant component 14.6-21.6 fat-containing component 3.0-6.0 rice or buckwheat flour 1.0-3.0 milk powder 1.0-2.0 salt 0.2-0.4 water rest 2. The method according to claim 1, characterized in that the canning mass is homogenized before packing. 3. The method according to claim 1, characterized in that as a plant component they take potatoes, carrots, onions, herbs, a mixture of quick-frozen vegetables “Winter Soup”, “Cauliflower Soup with Potatoes and Dill”, “Spring Vegetables”, "Mix with broccoli." 4. The method according to claim 1, characterized in that dill or parsley is taken as greens. 5. The method according to claim 1, characterized in that hake, silver carp, common carp, pink salmon are taken as fish raw materials. 6. The method according to claim 1, characterized in that as a cereal component take rice, pearl barley. 7. The method according to claim 1, characterized in that as a fat-containing component take butter or sunflower oil.