RU2294117C2 - Shaped fish semi-finished product for preschool and school infant nutrition - Google Patents

Abstract

FIELD: fish processing industry, in particular foodstuffs for preschool and school infant nutrition.

SUBSTANCE: claimed product includes fish raw material, binder, taste additives and additionally it contains desiccated milk, deodorized vegetable oil, curd of fatness 2.5 % or less; buckwheat grain and water, wherein as fish raw materials raw materials from wild carp or carp containing at least 18 % of protein is used; as binder egg powder is used, and as taste additives salt and sugar are used.

EFFECT: enhanced assortment of shaped functional products.

4 cl, 4 tbl

Description

The invention relates to the fishing industry, namely the production of products for preschool and school meals.

A known method for the production of fish cakes, allowing to obtain meatballs with improved organoleptic properties. The composition includes the following components: minced fish, wheat bread, fat, onions, broth or water, salt, semolina, milk powder, egg powder, chickpea flour, spice extracts, cherry plum, sugar and a biomass preparation (see RF patent 2212177, A 23 L 1/325, 2001).

A known method of preparing molded products based on minced fish, including the introduction into the minced fish of an enzymatic preparation from the insides of the crab, lactic acid bacteria and structure-forming substances (see RF patent 2212175, A 23 L 1/325, 2001).

These prescription compositions are not suitable for school and preschool nutrition, because they contain substances that are not recommended for baby food.

Known compositions for baby food containing fish raw materials, a cereal component, a plant component, soy protein isolate, starch, vegetable oil, flavorings and water (see Scientific rationale for creating fish and vegetable canned foods for healthy and sick young children. Abramova L. .S. Et al. Proceedings of the participants of the 1st International Conference “Scientific and Practical Aspects of Improving the Quality of Baby and Herodietic Nutrition Products.” - M.: Pishchepromizdat, 1997, p.

These compositions include the use of fish fillet of ocean fish, pike perch and carp. Cereal and plant components are mainly traditional for children of this age.

Known compositions containing fish and meat raw materials, with cereals and vegetables, intended for the production of baby food (RF patents 2217018, 2217017, 2217016, 2217015, A 23 L 1/325 2002).

Known compositions are not suitable for the production of molded products, such as cutlets.

The closest technical solution to the claimed is a molded fish semi-finished product, including fish raw materials, a binder and flavorings (RF patent 2204294, A 23 L 1/325 2003).

This invention allows to obtain a monolithic semi-finished product with mechanical strength. However, for the production of molded baby products, it is necessary that, in addition to mechanical properties, the products are balanced and adequate for children.

An object of the invention is to expand the range of manufactured molded functional products for preschool and school meals for children, providing the need for specialized products balanced in amino acid and fatty acid composition.

This object is achieved in that the inventive molded fish product for preschool and school meals includes fish raw materials, a binder, flavoring additives, while it additionally contains dried milk, vegetable oil deodorized, cottage cheese with a fat content of less than 2.5%, buckwheat, and as fish raw materials - fish raw materials with a protein content of at least 18%, egg powder as a binder, table salt and sugar as flavoring additives, while the components are used in the following weight ratio:

fish raw materials 65.0-70.0 egg powder 2.5-3.9 milk powder 2.0-4.0 deodorized vegetable oil 1.0-3.0 cottage cheese with a fat content of less than 2.5% 3.0-6.0 buckwheat 9.0-12.0 table salt 0.8-0.9 sugar 0.1-0.20

As fish raw materials take carp fillet, carp fillet. In addition, the semi-finished product further comprises water.

The components that make up the composition are selected taking into account the creation of a product for the functional nutrition of children. Functional nutrition is the nutrition of foods that are designed to be systematically consumed as part of regular diets, with foods having a definite effect on the body. The proposed semi-finished product contains functional food ingredients that have the ability to have a beneficial effect on the physiology of preschool and school age children.

The functional components of the semi-finished product (fish raw materials, buckwheat, cottage cheese, vegetable oil) are combined both in terms of chemical interaction in the product, and in relation to digestibility in the digestive tract of the child.

Fish with a protein content of at least 18%, such as carp, is a valuable raw material for baby food, since it refers to a product that contains a complete set of amino acids, as well as biologically active polyunsaturated fatty acids - eicosapentaenoic and docosahexaenoic. Functionally, the fish provides the child’s body with energy.

The source of polyunsaturated fatty acids is deodorized vegetable oil, its introduction into the semi-finished product is due to the indicated presence of the necessary substances, as well as to improve the consistency and taste of the product. The addition of vegetable oil prevents the appearance of a spongy consistency after storage in frozen form, reduces the "rubberiness", improves the structural and mechanical properties during heat treatment. This is due to the fact that at a certain ratio of minced meat (97-99%) and vegetable fat (1-3%), an emulsion forms during grinding and mixing, which helps to obtain a product with good consistency and taste.

Cereals provide about 60% of the daily protein requirement and 40% of the calorie intake. So, by introducing into the semi-finished product of buckwheat in an amount of 9-12%, we not only increase the protein fraction, but also enrich the product with vitamins, since buckwheat has 4 times more vitamin B1 and B2 than other cereals (semolina, pearl barley and etc.). The deficiency of these vitamins in a child leads to increased fatigue, irritability, inattention and other deviations in the function of the nervous system.

Cottage cheese helps to increase the amino acid balance and nutritional value of products of preschool and school nutrition. In addition, cottage cheese is rich in protein, salts of calcium and phosphorus, iron, vitamins B1 and PP, contains a significant amount of the essential amino acid methionine.

To control the structure of the stuffing, egg powder was introduced, milk powder in the declared quantity to the mass. However, the milk powder in this composition improves the color of the finished product.

The introduction of salt and sugar not only gives it an appropriate taste, but also improves rheological parameters, increases the WCS (water-holding capacity) and the solubility of proteins such as myosin, and also affects the gelation of minced fish.

The ratio of these components is based on biomedical requirements that are imposed in the formation of the compositions. They determine the energy and nutritional value by the main macro- (protein, fat, carbohydrates, etc.) and micronutrient (amino acids, vitamins, etc.) substances, regulate safety indicators. The components together exhibit a synergistic effect. The adequacy of the composition allows us to judge the potential effectiveness of the use by the child’s body of the micronutrients included in the composition in the process of their absorption, digestion and assimilation.

In this case, the issue of nutritional balance has been resolved, namely, that at each meal, there must be a sufficient amount of animal and vegetable proteins in the child’s diet, which, equalizing the ratios of essential and non-essential amino acids, have a saving effect on the consumption of essential amino acids and create the best conditions for the synthesis of tissue proteins.

The general chemical composition of the semi-finished product is presented in table 1

Table 1 Macronutrients Proteins,% Fats,% Carbohydrate% The energy value Mass fraction Estimated value 17.75-18.95 6.85-7.56 6.55-7.25 159-175

The fractional composition of proteins of muscle tissue of the carp is presented in table 2

table 2 Indicators Content% carp / carp fillet Total nitrogen 3,585 / 3,423 Water soluble nitrogen 0.812 / 0.623 Salt soluble nitrogen 1,204 / 1,100

The amino acid composition of the proteins of the muscle tissue of carp / carp (g / 100 g of protein) are presented in table 3

Table 3 No. p / p Amino acid carp / carp fillet one Aspartic acid 9.30 / 8.9 2 Threonine 4.76 / 3.6 3 Serine 4.87 / 5.3 four Glutamic acid 14.17 / 13.5 5 Glycine 4.42 / 3.96 6 Alanine 5.22 / 5.11 7 Cystine 1.13 / 1.09 8 Valine 4.42 / 3.89 9 Methionine 3.06 / 2.89 10 Isoleucine 4.19 / 3.99 eleven Leucine 7.93 / 6.99 12 Tyrosine 3.85 / 3.23 13 Phenylalanine 4.42 / 4.25 fourteen Lysine 8.73 / 8.62 fifteen Histidine 2.15 / 1.86 Amount 82.62 / 81.58

Examples are presented in table 4.

Table number 4 Components Quantitative indicators,%, examples 1 carp 2 carp 3 carp 4 carp 5 carp 6 carp fish raw materials 65 66 70 69 67 68 egg powder 3.9 3.0 2,5 2,5 3.0 3.0 milk powder 3.0 2,5 2.0 3.0 4.0 2,5 deodorized vegetable oil 2.0 3.0 1,5 1.7 1,0 2.0 cottage cheese with a fat content of less than 2.5% 6.0 5,0 3.0 4.0 3,5 4.0 buckwheat 10.0 11.0 9.0 9.0 10.0 11.0 table salt 0.8 0.9 0.8 0.9 0.8 0.8 sugar 0.2 0.1 0.2 0.1 0.2 0.1 water 9.1 8.5 eleven 9.8 10.5 8.6

Molded semi-finished products are frozen, stored at a temperature not exceeding minus 18 ° C for 90 days or 3 months. Do not thaw before use. Heat treatment is carried out until ready.

Claims (4)

1. Molded fish semi-finished product for pre-school and school meals, including fish raw materials, a binder, flavoring additives, characterized in that it additionally contains dried milk, vegetable oil deodorized, cottage cheese with a fat content of less than 2.5%, buckwheat, and take fish raw materials raw materials with a protein content of at least 18%, egg powder as a binder, table salt and sugar as flavoring agents, while the components are used in the following ratio by weight: Fish raw materials 65.0-70.0 Egg powder 2.5-3.9 Milk powder 2.0-4.0 Vegetable oil deodorized 1.0-3.0 Curd with a fat content of less than 2.5% 3.0-6.0 Buckwheat 9.0-12.0 Common salt 0.8-0.9 Sugar 0.1-0.20 2. Molded fish cake mix for preschool and school meals according to claim 1, characterized in that the fillet of carp is taken as fish raw material. 3. The molded semi-finished fish product for preschool and school meals according to claim 1, characterized in that the carp fillet is taken as fish raw material. 4. Molded fish cake mix for preschool and school meals according to claim 1, characterized in that it further comprises water.