RU2197153C2 - Method of producing preserves on base of poultry meat for prophylactic alimentation - Google Patents

Abstract

FIELD: poultry-processing industry; applicable in production of prophylactic products for wide range of population including infants. SUBSTANCE: method involves stage-by-stage preparation of receipt. Pectin is introduced in conserved mass at the stage of receipt composition. Used as an additional source of iron is blood preparation or iron sulfate in the form of solution with ascorbic acid. EFFECT: production of a wide range of balanced products with higher food value and prophylactic properties. 2 tbl, 7 ex

Description

 The invention relates to the poultry industry and can be used for the production of a wide range of preventive canned food based on poultry meat for various age groups of the population, including children.

 Canned meat is known for baby and diet food, including mechanically deboned chicken meat, fat and protein components, salt and water, and the chicken liver (MKI A 23 L 1/315, 1565472) as a source of easily digestible iron.

 The disadvantage of this invention is the insufficient absorption of the introduced iron due to losses in the process.

The closest in technical essence and the achieved result is a method of producing canned meat for children and diet food (Autosvid USSR 1662477, A 23 L 1/315), according to which the liver of the chickens is crushed, combined with the meat of the chicken mechanically deboned and blanched with hot steam at while moistening with hot water in an amount of 30% by weight of raw meat. Then, an emulsion prepared previously at 50-55 ^o С from whey protein concentrate, food dark albumin, chicken fat, apple pectin, salt and water is added to the mass, dissolved Vitamin C (ascorbic acid) is added, crushed by fine grinding machines, heating is carried out masses followed by deaeration, packaging in cans and sterilization.

 A disadvantage of the known invention is that apple pectin and ascorbic acid (Vit. C) are introduced into the formulation at different stages; pectin in the preparation of the emulsion reacts with protein and mineral substances with the formation of complex complexes from which iron is difficult to digest. In addition, the gel-forming ability of pectin under these conditions is not fully manifested, which ultimately leads to a canning mass with weak structural properties.

 The aim of the invention is to improve the degree of use of the beneficial properties of the starting components and obtain the final product with prophylactic and therapeutic properties.

 The problem to which the invention is directed, is to develop such a method for the production of canned food, which includes the preparation of poultry, poultry or beef liver, protein and fat components, a blood product and pectin, preliminary heat treatment of meat raw materials, preparation of protein-fat emulsion, preparation canning mass, fine grinding, packing and sterilization and differs in that pectin is introduced into the canning mass at the stage of its compilation, and iron is used as an additional source iron sulfate in the form of a solution with ascorbic acid and blood products or only a blood product in the following ratio of components, wt.%: poultry meat 30-47, poultry or beef liver 9-11, fat component 2-5, protein component 1-10 blood product 1-13, pectin 0.5-1.5, ascorbic acid 0.03-0.09, iron sulfate 0-0.05, common salt 0.3-0.6, parsley extracts, dill 0, 0013-0.0017, water - the rest.

 Currently, among various diseases, iron deficiency anemia is most often associated with a lack of iron in the body. A decrease in the amount of iron in the body (in tissue depots, in blood serum and in the bone marrow) leads to a disruption in the formation of hemoglobin and a decrease in the rate of its synthesis, the accumulation of free protoporphyrin in red blood cells and trophic disorders in organs and tissues. Iron deficiency in children leads to an increase in the infectious morbidity of the respiratory system and the gastrointestinal tract.

 The prevalence of iron deficiency anemia in the child population is from 3.8% to 76%.

 In dietetics of iron deficiency conditions, a significant place is given to meat products containing easily digestible iron in the form of heme (poultry, beef, beef tongue, etc.), as well as preparations containing active forms of iron.

 The introduction of ferrous sulfate into the formulation in a divalent state, containing up to 20% of active iron from its total content in the preparation, together with ascorbic acid allows to increase its absorption in the gastrointestinal tract. Pectin has a stabilizing effect on iron.

 Pectin is an acidic polysaccharide of plant origin, prone to solvation with the formation of viscous solutions. The healing effect of jelly is based on the property of pectin. Once in the gastrointestinal tract, pectin forms a gel that traps toxic substances, helping to remove heavy and radioactive metals from the body. In addition, pectin substances have the ability to bind the components of the products, protecting them from destruction and loss when exposed to temperature on the composition. Most effectively, this property of pectins is manifested in the presence of ascorbic acid, which reduces the pH to 5.0-5.5, creating conditions for a more complete manifestation of the functional properties of pectin substances and at the same time promotes the formation of easily digestible complexes with iron. In addition, the liver in the composition of the product, having a high copper content (21.5-44.3 mg per kg), enriches it with this important element for the absorption of iron.

 This is confirmed by the results of biomedical studies of the compositions in experimental conditions on animals (rat pups). The protein efficiency coefficient when using canned prototypes exceeded control indicators; the concentration of hemoglobin in the blood of experimental animals was also higher than the control, indicating a more efficient assimilation of iron from experimental compositions.

 A method for the production of canned food based on poultry meat for prophylactic nutrition is illustrated by the following examples.

Example 1
For the preparation of canned food, the components are taken in the following ratio, wt.%: Mechanically deboned chicken meat 31.0, chicken liver 10.0, melted chicken fat 4.0, whey protein concentrate 5.0, whole food blood 12.9, apple pectin 1.0, ascorbic acid 0.04; common salt 0.4; iron sulfate 0.045; parsley extract, dill 0.0015; water is the rest.

 This ratio of components provides the iron content in the formulation at the level of 21-23 mg%, which corresponds to enriched products.

Recipe components are preparing. The liver of the chickens is ground on a top with a hole diameter of 2-3 mm. The mechanically deboned chicken meat, whole liver and whole food blood are sent to a steam contact coagulator, where they are heated together to a temperature of 75 + 5 ^o C with continuous stirring and simultaneous moistening with water in an amount of 10% by weight of raw meat.

To prepare the emulsion, water with a temperature of 50-60 ^o C is metered into the mixer, then whey protein concentrate, melted chicken fat, salt are introduced with stirring. The ratio of whey protein concentrate and water is 1: 2. After adding the components, the mixing process is continued for another 10 minutes until a homogeneous consistency is obtained.

 To make up the canning mass, heat-treated raw materials, prepared protein-fatty emulsion, iron sulfate in the form of a solution with ascorbic acid, apple pectin in dry form, and extracts of spices are fed into the mixer. The mass is mixed for 8-12 minutes until a uniform distribution of the components of the formulation and complete binding of moisture. After mixing, the canned mass is finely ground, packed in metal or glass jars weighing 100 g and fed to the sterilization unit.

 Ready canned foods have high organoleptic characteristics (pleasant aroma and taste, associated homogeneous consistency). The total organoleptic assessment for the five-point system was 4.9 points. Canned foods are balanced in basic nutrients, with the protein content exceeding the fat value, the ratio of calcium to phosphorus is 1.0-1.2; the iron content is 21.7 mg%, which corresponds to the level for enriched products. Canned food made by this method has a higher copper content (1.2 mg / kg) compared to traditional (0.72 mg / kg), which is important for the absorption of iron.

 The amino acid scor of the protein corresponded to the FAO / WHO reference scale. By the ratio of vital polyunsaturated fatty acids (linoleic and linolenic) equal to 10/1, canned food approaches the composition of human breast milk.

 Similarly, canned food is prepared according to examples 2-7 (table 1). The canned food in examples 2 and 3 (transcendental values of the ingredients) was inferior in organoleptic characteristics and, despite the high value of the iron content, its digestibility in canned food in example 3 was low, which is associated with an increased calcium content. The qualitative indicators of canned food in examples 4-7 corresponded to the level of balanced meat products (the ratio of protein and fat optimal for assimilation by the body, an enriched formula of mineral composition with optimal ratios of calcium and phosphorus, etc.), table 2. According to the results of biological studies, canned food according to examples 1, 5, 7 had pronounced antianemic properties, which was manifested in their ability to increase the level of hemoglobin in the blood of animals by 6.5-10.9%. This effect is due, on the one hand, to the positive effect of blood preparations on the mineral composition of canned food, on the other hand, to their enrichment with easily digestible iron, and also to the fact that a balanced ratio of phosphorus and calcium (due to meat of mechanically deboned) can stimulate the absorption of iron.

 Biomedical studies have shown the high biological value of canned food, the effectiveness of their use in preventive nutrition, which is of great practical importance for expanding the range of products for primary nutritional prevention and diseases such as malnutrition, various forms of malabsorption and anemia.

 According to the proposed method for the production of canned food, canned foods such as "Totosha", "Aistenok" are produced for the preventive nutrition of children from 6 months of age and other products of a similar purpose for a wide population.

Claims (1)

A method for the production of canned food based on poultry meat for prophylactic nutrition, including the preparation of poultry meat, poultry or beef liver, protein and fat components, a blood product and pectin, preliminary heat treatment of meat raw materials, preparation of a protein-fat emulsion, preparation of canned mass, fine grinding, packaging and sterilization, characterized in that pectin is introduced into the canning mass at the stage of its preparation, and iron sulfate in the form of p is used as an additional source of iron a solution with ascorbic acid and a blood preparation or only a blood preparation in the following ratio of components, wt. %:
Poultry - 30-47
Bird or beef liver - 9-11
Fat component - 2-5
Protein component - 1-10
Blood product - 1-13
Pectin - 0.5-1.5
Ascorbic acid - 0.03-0.09
Iron sulfate - 0-0,05
Salt - 0.3-0.6
Parsley, dill extracts - 0.0013-0.0017
Drinking Water - Else

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