RU2804860C1 - Method for preparing food composition for food enrichment for adolescent children - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the preparation of a functionally oriented composition and can be used in the production of food products to improve the nutritional status of adolescent children. The method for preparing a food composition is characterized by mixing chickpea seeds, wheat germ flour, whey protein concentrate and Japanese kelp powder, pre-crushed to a particle size of 0.3-0.5 mm. The resulting mixture is hydrated with drinking water at a temperature (19±5)° C in a ratio of 1:1, which is carried out in two stages, at the first stage with intensive stirring for 3 minutes, at the second stage the mixture swells for 15-20 minutes at rest. The food composition is prepared at the following ratio of prescription components, wt.%: wheat germ flour 45, whey protein concentrate 35, chickpea seeds 15, Japanese kelp powder 5.

EFFECT: invention makes it possible to increase the nutritional and biological value of food products for adolescent children.

1 cl, 6 tbl, 2 ex

Description

The invention relates to the food industry, in particular, to the production of a composition containing raw materials of animal and plant origin with a functional purpose. The invention can be used in the production of food products to improve the nutritional status of adolescent children.

A known method for producing paste (RF patent 2099973, IPC A23L 1/24, A23L 1/39. Koryachkina S.Ya., Smetanina T.L. Published 12/27/1997). With this method, to obtain a paste, a protein-flour mixture prepared on the basis of wheat flour and sodium caseinate or low-fat cottage cheese is used as an emulsifier, and before brewing the protein-flour mixture, sodium caseinate is dissolved in drinking water at a hydromodulus of 1:6, and the low-fat cottage cheese is mixed with sodium bicarbonate and water in a ratio of 5:0.05:4.95 and heated to a temperature of 60-78°C with constant stirring. The disadvantages of this method are the rather low nutritional and biological value of the finished product.

The technical objective of the proposed invention is to develop a food composition for the production of food products for adolescents (15-17 years old), which allows expanding the range of this type of product, increasing their nutritional and biological value, increasing the yield of finished products and reducing technological losses.

To solve the technical problem of the invention, a method for preparing a food composition is proposed, characterized in that it is prepared by mixing chickpea seeds, wheat germ flour, whey protein concentrate and Japanese kelp powder, pre-ground to a particle size of 0.3-0.5 mm, hydrating the resulting a mixture of drinking water at a temperature of (19±5)°C in a 1:1 ratio, which is carried out in two stages, in the first stage with intensive stirring for 3 minutes, in the second stage the mixture swells for 15-20 minutes at rest, The preparation of the food composition is carried out at the following ratio of recipe components, wt. %:

Wheat germ flour 45 Whey Protein Concentrate 35 Chickpea seeds 15 Japanese kelp powder 5

The technical result of the proposed invention is to expand the range of this type of product, enrich food products for teenage children with macro- and microelements, as well as increase the yield of finished products and reduce technological losses.

Wheat germ flour (WGF) has high nutritional and biological value (TU 9295-014-18062042-06. Wheat germ flour for food use “VITAZAR”). MZP is a product of deep processing of wheat germ - a by-product during the production of varietal flour grinding at flour mills. In conditions of shortage of raw materials, the need for rational and comprehensive processing of secondary domestic raw materials is important. MZP contains vitamins E, D, B ₁ , B ₂ , B ₆ , PP, pantothenic and folic acids, carotenoids, policosanol, pentosans and dietary fiber; as well as 21 macro- and microelements, including such important ones as phosphorus, calcium, potassium, magnesium, selenium, zinc. The composition of the fat fraction of MZP includes PUFAs, including valuable fatty acids (FAs) - linoleic and linolenic (omega-6 and omega-3), which are essential and require nutritional bypass of the body. The positive effect of MZP in the prevention and treatment of cardiovascular diseases and lipid metabolism disorders, diseases of the endocrine system, diseases of the liver and gastrointestinal tract, chronic lung diseases, and pathologies of the musculoskeletal system has been noted. It is known that MZP is an affordable, secondary product obtained in domestic production, which includes essential substances that are necessary for the healthy development and maintenance of the human body, which is at the stage of puberty and post-puberty.

Whey protein concentrate (WPC) is a secondary product of whey processing at dairies. Introduction to the formulation of food products KSB (TU 9229-008-86526272-2014 “Dry protein concentrates, labeled KSB TM”), produced in accordance with EU rules (EC853/2004) and technical regulations of the Customs Union (TC021/2011; TC022/ 2011; TS029/2012; TS038/2013) contributes to a more rational use of raw materials. The composition of the PC included WPC, obtained under industrial conditions using ultrafiltration and drying. Its fat fraction was 7%, the composition of this fraction was represented by saturated fatty acids (63%), monounsaturated fatty acids (25%), polyunsaturated fatty acids (6%), cholesterol (0.2%), trans fatty acids (6%). The carbohydrate composition of WPC is represented by milk sugar - lactose (7%). The main value of using WPC is its high content of complete animal protein (80%). At the same time, WPC contains significant amounts of vitamins (ascorbic acid, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, cobalomins, calciferol) and minerals (calcium, phosphorus, magnesium, potassium, sodium, iron, zinc). WPC has good biological value (BC), exceeding that of egg white and other high-protein products (meat, soy, casein). WPC is a source of aminocarboxylic acids, including all essential amino acids: valine, isoleucine, leucine, lysine, methionine, phenylalonine, threonine, tryptophan, as well as partially essential arginine and histidine. These amino acids are thought to play metabolic regulator roles in protein homeostasis, glucose, and lipid metabolism. In addition, WPC contains sulfur amino acids - methionine and cysteine, which serve as an antioxidant and are involved in carbohydrate metabolism. To maintain healthy body homeostasis, adequate intake of essential amino acids is necessary for children at any age and conditions. For adolescents, another essential amino acid that is not produced in sufficient quantities is arginine, which is considered a stimulator of growth hormone (GH), which is involved in wound healing, removal of ammonia from the body, a positive effect on blood pressure, and maintenance of immune function. The obvious nutritional value of WPC is accompanied by very favorable organoleptic and technological properties (fine free-flowing cream-colored powder, with a neutral odor and taste with light milky notes). Thus, WPC obtained as a result of processing by-products of dairy production is characterized by high nutritional value, is a source of complete protein of animal origin and is a promising component for inclusion in food products for adolescents.

The high nutritional value of food chickpea seeds (GOST 8758-76 “Chickpeas. Requirements for procurement and supply”) is explained by the high content (22%) of complete plant proteins, a significant amount of which are essential amino acids, except for sulfur-containing amino acids (methionine and cysteine), which in PC are easily replenished with cereals (in our case, MZP). The quality of chickpea proteins is similar to animal proteins, which are digestible by 70-80%. Chickpea proteins have a high emulsifying, water-binding, and fat-absorbing ability, which has a beneficial effect on the technological food systems into which they are added. Chickpeas are a valuable source of carbohydrates, which are the main source of energy for the growing body of a teenager. The carbohydrate fraction includes a significant amount of starch (41%), which is the main storage carbohydrate, followed by dietary fiber (10%), mono- and disaccharides (4%). Chickpeas are rich in unsaturated fatty acids (linoleic and oleic acids) that are important for children’s nutrition. Chickpea oil also contains B-sitosterol, campesterol and stigmasterol, which regulate many biological processes in the body. Chickpeas have many potential nutritional benefits for teenagers. In combination with other herbal components (for example, ZHP), it has a beneficial effect on the cardiovascular system and prevents type 2 diabetes, acne, diseases of the digestive system and tumors. In addition, eating chickpeas during puberty helps build muscle mass and strengthen bone and cartilage tissue. At the same time, chickpeas are a crop that is widely produced all over the world and in Russia in particular (especially in areas with a sharply continental climate - the Lower Volga region, Saratov, Orenburg, Penza, Astrakhan and Omsk regions), and has a low cost.

Japanese kelp powder (TU 03.11.63-002-89213220-2019 “Fish food products: dried algae and products made from them. Technical specifications”) is obtained from brown algae, the regular use of which helps reduce cholesterol in the blood and restores the normal permeability of the walls of blood vessels. The algae has an antiviral effect, prevents the development of ulcerative lesions of the gastrointestinal tract, and serves as an effective means of combating poisoning of the body by various pollutants from food, water and air. Consumption of Japanese kelp directly as food is a good prevention of thyroid diseases, cardiovascular diseases and environmentally dependent pathologies. Compared to other underwater inhabitants, algae have the ability to extract numerous useful substances from sea water and accumulate them. The concentration of magnesium in algae is 9-10 times higher than in sea water, bromine - 13 times, sulfur - 17 times. One kilogram of kelp contains the same amount of iodine as 100,000 liters of sea water (9583 mcg/100 g), so their consumption is effective for the prevention and treatment of iodine deficiency and thyroid diseases. In addition, dried kombu seaweed contains a large amount of macroelements (calcium, phosphorus, magnesium, potassium, chlorides, sodium, sulfur) and microelements (silicon, iron, zinc, manganese, fluorine, boron, copper, vanadium, cobalt, molybdenum, chromium). The use of Japanese kelp powder in food products for adolescents is a promising nutritional method for the treatment and prevention of iodine deficiency and other diseases associated with vitamin or mineral deficiency. The inclusion of kombu seaweed in the diet is practiced in the treatment of anemia in children and adolescents, diseases of the digestive system and constipation. Laminaria promotes the removal of metabolic products from the intestines, normalizing its microflora, and neutralizes the effect of pathogenic microorganisms. Thanks to the bactericidal properties of kelp, the body more actively copes with viruses and bacteria, so its consumption is especially recommended during the cold season.

The method of preparing a food composition for food fortification is carried out as follows.

Chickpea seeds are ground to a particle size of 0.3-0.5 mm.

Then mix with wheat germ flour, whey protein concentrate and Japanese kelp powder with thorough mixing for 4 minutes.

The resulting mixture is hydrated with drinking water at a temperature of (19±5)°C in a 1:1 ratio in 2 stages.

At the first stage, the hydration process lasts for 3 minutes with intense stirring.

At the second stage, the resulting composition is hydrated at rest for 15-20 minutes.

Upon completion of hydration, the food composition approaches a paste-like consistency in its consistency.

A food composition is prepared with the following ratio of recipe components, wt. %:

Wheat germ flour 45 Whey Protein Concentrate 35 Chickpea seeds 15 Japanese kelp powder 5

The proposed method is illustrated with examples.

Example 1.

Chickpea seeds are ground to a particle size of 0.3 mm.

Then mix with wheat germ flour, whey protein concentrate and Japanese kelp powder with thorough mixing for 4 minutes.

The resulting mixture is hydrated with drinking water at a temperature of 19°C in a 1:1 ratio in 2 stages.

At the first stage, the hydration process lasts for 3 minutes with intense stirring.

At the second stage, the resulting composition is hydrated at rest for 15 minutes.

Upon completion of hydration, the food composition approaches a paste-like consistency in its consistency.

A food composition is prepared with the following ratio of recipe components, wt. %:

Wheat germ flour 45 Whey Protein Concentrate 35 Chickpea seeds 15 Japanese kelp powder 5

Example 2.

Chickpea seeds are ground to a particle size of 0.5 mm.

Then mix with wheat germ flour, whey protein concentrate and Japanese kelp powder with thorough mixing for 4 minutes.

The resulting mixture is hydrated with drinking water at a temperature of 24°C in a 1:1 ratio in 2 stages.

At the first stage, the hydration process lasts for 3 minutes with intense stirring.

At the second stage, the resulting composition is hydrated at rest for 20 minutes.

Upon completion of hydration, the food composition approaches a paste-like consistency in its consistency.

A food composition is prepared with the following ratio of recipe components, wt. %:

Wheat germ flour 45 Whey Protein Concentrate 35 Chickpea seeds 15 Japanese kelp powder 5

Organoleptic characteristics and chemical composition of the food composition in tables 1, 2.

As can be seen from Tables 1 and 2, PC has neutral organoleptic properties, which allows it to be added to food products without changing their original organoleptic properties. The mass fraction of protein in PC is at the level of 47.29%, which is 54-63% of the average daily requirement of a teenager’s body, while all essential amino acids are present in the protein fraction in significant quantities (Table 3).

The value of the biological value of PC was at the level of 75%, which indicates its high biopotential and is confirmed by the results of Table 2. The main indicators of the content of essential amino acids and their balance had relatively high values (utility coefficient - 0.59, comparable redundancy coefficient - 2.99) and indicated that adding PC in certain quantities to food products (preferably of animal origin) will further balance them further. The value of the coefficient of difference in amino acid score (DAS) was at the level of 25% and confirms the small amount of excess amino acid score in PC.

The nutritional and energy value of PC, as well as data on meeting the body’s daily need for energy and nutrients for adolescent children (15-17 years old) when consuming 100 g of PC as part of food products are presented in Tables 4-6.

From the data in Tables 4-6 it follows that the vitamin composition of PC, the quantitative and qualitative composition of the protein and fat fractions is very diverse and is aimed at maintaining physical and mental activity, maintaining a healthy metabolism, strengthening the immune system, and developing bone and muscle tissue in adolescent children. The developed PC is characterized by a high content of tocopherol and ascorbic acid, which protect cells from oxidative stress; phylloquinone, which normalizes blood clotting; B vitamins (pantothenic acid, thiamine and riboflavin), which help normalize energy metabolism; adermin and niacin, responsible for the normal functioning of the nervous system; cobalamins, which normalize blood composition; folates, which play an important role in reproductive processes. PC has an exceptional mineral composition (Table 4). There is a high content of iodine, which maintains the normal state of the thyroid gland and thyroid hormones; manganese, involved in the synthesis of tissues and sex hormones; zinc, which helps normalize the acid-base balance; magnesium, which contributes to the normal functioning of muscles, including the heart muscle; iron, which normalizes the synthesis of hemoglobin and myoglobin; calcium, which ensures the normal condition of bones; potassium, which maintains normal blood pressure; molybdenum, which is a cofactor for a number of enzymes responsible for the metabolism of amino acids.

Analyzing the data on meeting the daily need for nutrients and energy (Tables 3-5), we can state that the mass fraction in PC of vitamins B ₂ , B ₃ , B ₆ , B ₉ , B ₁₂ , C, K and minerals - calcium, phosphorus , potassium, sodium, chlorides, molybdenum, fluorine were in the range of 20-50% of the daily requirement, which corresponds to the principle of product functionality. The content of iodine, manganese, vitamins B ₁ and B ₅ exceeds the daily requirement, which must be taken into account when designing specific recipes and diets. At the same time, the amount of protein fraction, iron, zinc, magnesium and vitamin E was at the level of 50% or more, which allows the use of PC as an enrichment agent.

Application of the proposed method for obtaining a food composition will allow:

- increase the nutritional and biological value of food products for adolescent children;

- increase the yield of finished products;

- reduce production losses;

- reduce the cost of finished products without harming the quality indicators of the finished product.

Claims (2)

A method of preparing a food composition, characterized in that it is prepared by mixing chickpea seeds, wheat germ flour, whey protein concentrate and Japanese kelp powder, pre-crushed to a particle size of 0.3-0.5 mm, hydrating the resulting mixture with drinking water at a temperature of (19 ±5)°C in a ratio of 1:1, which is carried out in two stages, at the first stage with intensive stirring for 3 minutes, at the second stage the mixture swells for 15-20 minutes at rest, the preparation of the food composition is carried out at the following ratio recipe components, wt.%: wheat germ flour 45 whey protein concentrate 35 chickpea seeds 15 Japanese kelp powder 5