In article bone food (PKP) is reported about development of scientists of the Kharkov state university of a food and trade about creation of technology of processing of food bones in a semi-finished product. Thanks to high organoleptic characteristics and a unique chemical composition of PKP it is possible to apply widely in the production technology of foodstuff as an obogatitel bioorganic compounds of calcium.
Functional foodstuff enriched with calcium bioorganicheskimisoyedineniye, gives the chance to solve a number of social and economic problems.
The main priority directions of development of food technologies – a sozdaniyeassortiment of new products, potrebleniyekotory improves sostoyaniezdorovya the population. The urgency of a problem is caused by deterioration of ecology, a snizheniyemkachestvo of production and receipt level with food of quantity essentsialny nutrientov (useful nutrients).
Resheniyeetikh of questions it is connected with creation and active introduction vstrukturu a food of physiological and functional products.
Zdorovoyepitaniye predusmatrivayetnalichy in a diet sootvetstvuyushhixproduktov in a certain ratio as long absence gives them to a knarusheniye of a metabolism and activity of separate bodies and systems.
Kfunktsionalnym carry products of an izsyrye of a vegetative and animal origin, the systematic use kotoryxreguliruet a metabolism. Such products should contain vsbalansirovanny quantity of a squirrel, fats, carbohydrates, mineral substances, vitamins and others biologically aktivnyeveshchestvo (BAV).
Owing to refinement, distillation, recrystallization, konservirovaniyai other engineering procedures sovremennyepishchevy products lose a significant amount estestvennyxbiologicheski active substances. In the last vremyavozrastaet level of a disease of people diabetes, a hypertension, the obesity, some zlokachestvennymiopuxolyami, etc. Therefore it is necessary to increase protective functions of food for the purpose of adaptation of the person to ktaky factors of daily life, as uvelicheniyetekhnogenny environmental pollution, postoyannogopsixologicheskogostressa and other harmful factors.
All this accelerated sozdaniyetekhnologiya of the foodstuff enriched essentsialny nutrientami. Vdalneyshemikh started to call physiological and functional or functional products. First attempts of their creation bylisdelany 25 years ago vyaponiya. Except consumer, they should contain functional components, kotoryepolozhitelno vliyayutna a human body, and also give the chance to it to adapt to an environment kvozdeystviye, to prevent emergence of diseases, to prevent organism presenilation.
Funktsionalnyeprodukta razdelyayutna naturalnyei the artificial. The first contain a significant amount of physiological and functional components; the second – gained such properties owing to special technological processing (udaleniyebespolezny components, enrichment by additional biologically active substances).
To the functional belong: obogashhennyeprodukty, which dobavlenyvitaminy, microcells, food fibers; products, izkotoryxizyaty certain substances, not rekomendovannyepo to medical indicators (microcells, amino acids, lactose and other); and also those, in are replaced with other components.
Funktsionalnyeosobennosti of foodstuff considerably is defined by biological and pharmacological properties of components, kotoryevxodyat in their structure. They should be usual food, instead of in the form of tablets, capsules, powders, not to reduce nutritional value of foodstuff, bytbezopasny from the point of view of the balanced food and useful to health.
Exist raznyesposoby productions of functional products: dobavkanovykhpoleznykhveshchestvo (cod-liver oil – vjogurt), increase in concentration available (calcium – vmoloko) or sokrashcheniyanezhelatelny components (lactose – vty zhemoloke).
For enrichment of products use nutrienty, kotoryxne suffices vracione a population food togoili other region. First of all it is vitamins C, And, groups B, iodine, iron, calcium. When manufacturing functional products use a method of receiving raw materials with the set componental structure.
It is known that calcium belongs ktrudno to usvoyaemy microcells. On a level with iron it a zanimayetpervy place among scarce mineral substances. Nedostatokego vmolody vozrasteprivodit to a growth kzaderzhka, and vovzrosly – klomkost of bones.
Most the human body tselesoobraznyyputyobespecheniya calcium is a receipt it with food in enough. But for this purpose it is necessary to create functional products of new generation, kotoryebylibyobogashchenykaltsiy. And vreceptury products for children enter as mineral obogatitel a bone powder and a powder izskorlupy eggs.
Concept of public policy of Ukraine predusmatrivayetmeropriyatiya, napravlennyena soxraneniezdorovya and work capacity of the population, extension of a prodolzhitelnostiya of an uluchsheniyekachestvo of life of citizens.
Due to the increase in a network of myasopererabatyvayushchikhpredpriyatiya of a maloymoshchnost there is a requirement of search of puteyratsionalny use of bones for production available at the price of biologically high-grade foodstuff. Therefore development without waste and malootkhodnykhtekhnologiya of processing of bones for the purpose of complex use of all components gets importance as proteins of a bone fabric contain such soedinitelnuyutkan as collagen.
Researches on studying vliyaniyasoedinitelnojtkani on level of digestion of proteins of meat testifies that the meat containing 18-20 % soedinitelnojtkani has naibolshuyubiologichesky value. Thus level of digestion of protein in comparison with meat of the premium increases for 7 %. Bone preparations use in a food of children for caries prevention, at treatment of mental patients. Dobavleniyekostnykh of preparations I will enter reduces possibility obrazovaniyakamnejv a bladder. On aminokislotny sostavukollagenpochti doesn’t contain triptofan, vny there is a methionine, cistini tirozin.
A control food of adult people confirmed that the kollagenovyybelok actually strengthens nutritional value of muscle protein. Therefore it is possible to consider reasonable utverzhdenieo bigger appeal of meat II of category of a vpitaniya of the people sick with atherosclerosis, a hypertensive illness, an ischemic disease of heart, and also people preklonnogovozrasta. At the increased nervous excitability it is desirable upotreblyatmyaso, protein-rich soedinitelnojtkani.
Pravilnyypodkhod ktekhnologiya of processing of meat and bone raw materials can provide the maximum use of their food potential not only concerning quantity, but also quality. It gives the chance to develop products of a dietary and special purpose.
In this regard before scientists an objective – to develop a resursosberegayushchuyutekhnologiya of processing of these valuable raw materials without waste on foodstuff. Specialists of the Kharkov state university of a food and trade created technology of processing of food bones vpolufabrikat bone food (PKP) of TU B15.1-01566330-159-2004. It is a product pastopodobnojili a powdery consistence of neutral taste and the concentrated meat smell. It contains protein, fat and mineral substances, the vast majority from which – calcium and phosphorus. Further researches showed that thanks to high organoleptic characteristics and unikalnomukhimicheskomusostavupkpmozhno widely to apply vtekhnologiya of production of foodstuff as an obogatitel bioorganic compounds of calcium.
Scientists established that Pkpsleduyet to use vmyasny culinary products, hepatic pastes, meat – vegetative canned food, products izryby, macaroni, flour culinary products, potato croutons, liverny and blood sausages, flour semi-finished products for pancakes, etc.
Further studying of properties of the foodstuff made with use of PKP, testifies that on organoleptic, structural and mechanical properties, level of perevarivaniyabelok enzymes of a gastroenteric path, aminokislotny sostavueti products don’t concede to what izgotovlenypo to a traditional compounding and technology. Compounds of calcium sPKPxorosho are acquired by an organism and is positive vliyayutna hemoglobin level in a soderzhaniyakaltsiya in serum of blood and promote calcium accumulation in……
Thus, the chosen direction of a vtekhnologiya of functional foodstuff of the new generation enriched with bioorganicheskimisoyedineniye of calcium, gives the chance reshitryad problems of social and economic value.
(On magazine materials Harchova i pererobna promislovist).