RU2133576C1 - Mixture for child's and dietetic alimentation (versions) - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: mixture of the Ist version version contains, mas. %: rice flour, 35.0-37.4; oat flour, 36.5-37.0; rye flour, 18.0-20.0; flour from germinated grain of barley, 5.0-10.0; dry juice of sea buckthorn or viburnum, 0.5-0.6. The second version of mixture for child's and dietetic alimentation contains, mas.%: rice flour, 31.5-32.4; oat flour, 30.0-32.0; rye flour, 18.0-20.0; flour from germinated grain of rye or rye-wheat, 15.0-20.0; dry juice of sea buckthorn or viburnum, 0.5-0.6. EFFECT: increased food and energy value. 2 cl, 3 tbl

Description

 The invention relates to products of food concentrate production, namely, products of baby and diet food.

 A known mixture for baby and diet food containing barley or rice quick-fix flour with applesauce [1].

 A disadvantage of the known mixture is its low quality, due to the low nutritional value.

 Closest to both options to the proposed mixtures (prototype) is a flour mixture for baby and diet food containing cereal flour (buckwheat, rice and wheat) in the following ratio of components, wt.%: Buckwheat flour 40; rice flour 30; wheat flour 30 [2].

 The disadvantage of the described mixture is the low content of biologically active substances.

 The essence of the invention lies in the fact that the mixture for baby and diet food containing rice flour, additionally contains oat flour, rye seeded flour, flour from sprouted grain of barley, dry juice of sea buckthorn or viburnum in the following ratio, wt.%: Rice flour 35 0 - 37.4; oat flour 36.5-37.0; seeded rye flour 18.0-20.0; flour from sprouted barley grain 5.0 - 10.0; dry juice of sea buckthorn or viburnum 0.5 - 0.6.

 The invention also lies in the fact that the mixture for baby and diet food containing rice flour additionally contains oat flour, rye seeded flour, flour from sprouted rye or triticale, dry juice of sea buckthorn or viburnum in the following ratio, wt.%: rice flour 31.5- 32.4; oat flour 30.0 - 32.0; seeded rye flour 18.0 - 20.0; flour from sprouted grain of rye or triticale 15.0 - 20.0; dry juice of sea buckthorn or viburnum 0.5 - 0.6.

 Sea buckthorn is a valuable multivitamin culture. It is rich in vitamins C, P, PP, E, K, group B. In sea buckthorn, trace elements necessary for human life accumulate, some plant antibiotics that kill pathogenic bacteria. There are substances (in particular, pectin) that can remove radioactive elements, salts of heavy metals [3]. Viburnum contains invert sugars, organic acids, vitamins, flavonoid compounds. Fruits of viburnum stimulate the work of the heart, have antimicrobial and anti-inflammatory properties [4].

 Sprouted grain of rye, triticale or barley contains a significant amount of amylolytic enzymes, which during the cooking of porridge contribute to gelatinization and hydrolysis of the flour components of the mixture and significantly increase the amount of reducing substances and dextrinmaltose, which positively affect the intestinal microflora of children, stimulating the development of bifidobacteria.

 The technical result consists in obtaining a new mixture with increased nutritional value, easily digestible carbohydrates and proteins, mucus with anti-inflammatory effect, high content of minerals and vitamins. In addition, the mixture for baby and diet food is environmentally friendly, since no residual amount of organochlorine pesticides was found, the content of heavy metals is much lower than the MPC for baby and diet food and does not contain mycotoxins.

 Rye and oat flour, which are part of the proposed mixture, are able to form mucus with anti-inflammatory properties. Therefore, the proposed mixture can be used in diet for the treatment of acute intestinal diseases [5,6].

 The combination of the process of gelatinization and hydrolysis of starch with the preparation of the mixture allows you to get almost sterile mixture, since there is no threat of secondary contamination of the product by microorganisms, which occurs under industrial conditions and during storage.

 To determine the optimal amount of flour from germinated grain added to the mixture, a comparative assessment of its consumer advantages was carried out. Adding less than 5.0% flour from sprouted barley grain (or 15.0% flour from sprouted rye or triticale grain) to the cereal mixture is impractical, since porridge made from a product containing such flour practically does not differ from unprocessed porridge flour and requires the addition of sugar, which further contributes to the development of diseases such as dental caries, diabetes, atherosclerosis and cardiovascular diseases. And when adding flour from sprouted barley grain more than 10.0% (or flour from sprouted rye grain or triticale more than 20.0%), porridge from the cereal mixture containing such flour liquefies greatly, since hydrolysis is carried out during cooking and is actively working amylolytic enzymes. Thus, it is optimal to add flour from sprouted barley grain in an amount of 5.0 - 10.0%, and from sprouted grain of rye or triticale in an amount of 15.0 -20.0%. A comparative tasting evaluation of cereals showed that sea buckthorn or viburnum juice should be added in an amount of 0.5 - 0.6%, since a larger amount (1.0%) greatly increases the acidity of the product.

 The content in the proposed mixture of 35.0 - 37.4 (31.5 - 32.4)% of rice flour, 36.5 - 37.0 (30.0 - 32.0)% of oat flour, 18.0 - 20, 0% rye seeded flour is explained by the fact that it is with this ratio of components that the best consumer advantages are obtained (the consistency is soft, delicate, jelly-like, pleasant aroma).

 An example of a specific implementation.

 The inventive mixture for baby and diet food (first option) contains 35.0 - 37.4 wt.% Rice flour, 36.5 - 37.0 wt.% Oatmeal, 18.0 - 20.0 wt.% Rye flour, 5.0-10.0 wt.% flour from germinated barley grain, 0.5 - 0.6 wt.% juice of sea buckthorn or viburnum. A mixture for baby and diet food (second option) contains 31.5 - 32.4 wt.% Rice flour, 30.0 -32.0 wt. % oat flour, 18.0 - 20.0 wt.% rye seeded flour, 15.0 -20.0 wt.% flour from sprouted rye or triticale, 0.5 - 0.6 wt.% juice of sea buckthorn or viburnum . To prepare the porridge, water was added in a ratio of 1:10 (for both options) and boiled for 1 minute from the time of boiling with continuous stirring. The composition of the proposed mixtures for baby and diet food, as well as the composition of the flour mixture - prototype are shown in table 1.

 A comparison of the nutritional value of the proposed mixture (options) and the prototype (table 2) shows that the proposed mixture is more balanced in terms of the content of the main food components.

 A comparative assessment of the consumer advantages of the prototype and the proposed mixture (table 3) showed that the taste qualities of the cereal mixture with sea buckthorn juice improved.

 The tasting of the cereal mixture with viburnum juice gave similar results except for color (light brown) and smell (cereal-malt with the aroma of viburnum).

 Thus, the proposed mixture for baby and diet food (options) has high nutritional and energy value, and porridge has a soft, delicate texture, pleasant smell and sweetish-sour taste even without added sucrose.

Sources of information
1. Ismatov N.A. Technology of new flour products for baby and diet food: Abstract. ... cand. tech. sciences. - M., 1990 .-- S. 13-19.

 2. Handbook of food-concentrate and vegetable-drying production technologist / V.N. Gulyaev, N.V. Dremina, Z.A. Katz and others. - M .: Light and food industry, 1984. - P. 192 (prototype).

 3. Sea buckthorn: Booklet / Ed. S. Kovalev. - M .: Panorama, 1991. - C.1.

 4. Medicinal plants / N.I. Grinkevich, I.A. Balandina, V. A. Ermakova and others; Ed. N.I. Grinkevich. - M.: Higher School, 1991. - P.72.

 5. Vorobiev R.I. Nutrition and health. - M .: Medicine, 1990. - P.102.

 6. Rye: production, chemistry and technology / V. Bushuk, W. P. Campbell, E. Drews and others; Per. from English V.I.Dashkovsky, N.A. Emelyanova. - M .: Kolos, 1980 .-- P.234.

 7. The chemical composition of food products. Reference tables for the content of basic nutrients and the energy value of food / Ed. I.M. Skurikhina, M.N. Volgareva. - 2nd ed., Revised. and add. - M.: Agropromizdat, 1987 .-- S. 12,72,124.

Claims (1)

1. A mixture for baby and diet food containing rice flour, characterized in that it additionally contains oat flour, rye seeded flour, flour from sprouted grain of barley, dry juice of sea buckthorn or viburnum in the following ratio, wt.%:
Rice flour - 35.0 - 37.4
Oatmeal - 36.5 - 37.0
Seeded rye flour - 18.0 - 20.0
Sprouted barley flour - 5.0 - 10.0
Dry juice of sea buckthorn or viburnum - 0.5 - 0.6
2. A mixture for baby and diet food containing rice flour, characterized in that it additionally contains oat flour, rye seeded flour, flour from sprouted rye or triticale, dry juice of sea buckthorn or viburnum in the following ratio, wt.%:
Rice flour - 31.5 - 32.4
Oatmeal - 30.0 - 32.0
Seeded rye flour - 18.0 - 20.0
Sprouted rye or triticale flour - 15.0 - 20.0
Dry juice of sea buckthorn or viburnum - 0.5 - 0.6

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