DD219378A1 - METHOD FOR PRODUCING COMBINED PROTEIN SHAPES - Google Patents

Abstract

The object of the invention is to disclose process conditions which make it possible, in a simple manner, to prepare coarse protein formations with caviar-like sensory properties by using liquid or frozen slaughter plasma and additives, which always have identical and selectable texture properties. According to the invention, the object is achieved by producing the spherical protein formations from a suspension of heat-coagulatable protein and sodium chloride, thickening agents, dyes, preservatives and optionally further components as additives by dripping and treatment in a heated oil layer. After separation and washing, they are treated with a coating solution containing saline, guar gum, K-sorbate, citric acid, propyl gallate, spice flavor and optionally a fish flavor carrier.

Description

Inventor: Dr. se. Gerald Muschiolik Prof. dr. Horst Schmandke Walter Wagenknecht Gisela Runge Joachim Petersen

Process for producing granular protein formations Field of application of the invention

The invention relates to a process for producing granular protein formations having caviar-like sensory properties using slaughtered plasma. The starting point is aromatized suspensions or solutions containing slaughter plasma and dutch dripping into a heated, immiscible with water liquid, eg. Vegetable oil, coagulated granular protein formations having the desired texfcure properties, ζ. B. on the type of fish or caviar. Specifically, the method of the present invention relates to the nature of the use of slaughtered blood plasma, the composition of the proteinaceous suspension or solutions of the restructuring, and the treatment of the granular protein formations to enhance caviar-like sensory properties. , ".." '

Characteristic of the known technical solutions

It is known to produce gelatinous granular protein formations which have the character of artificial fries, e.g. Caviar, have ·

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Hach a known method for producing granular Nahrungsproduktey (German Offenlegungsschrift 1,693,683), werden- \ protein substances of animal or vegetable origin, ζ "B. casein dissolved in aqueous alkali metal hydroxide solution and with gelatinous forming Stoffens ζ" B · gelatin mixed · The starting material is formed by feeding of glycerol, carbohydrates, lipids and lecithins into granules by passing it into a Y / ater immiscible JPlüssigkeit, be z _e Vaselinölj suitably channeled, "

According to another known method, (DB-Offenlegungsschrift 1 965 743), the surfaces of the granular food products are made stronger by introducing into the product polysaccharides, the so-called ionotropic jellies, when reacted with a solution of the salts used in the food industry which are capable of forming at least divalent metals. V ':

The granular lahrungsprodukte, in particular artificial caviar prepared by the known methods are only to below 50 ⁰ C temperature resistant ",,;

An essential defect is the low temperature resistance, which excludes heat sterilization. "Furthermore, the production process is very complicated and many raw materials are needed

In the patents DD 125 841 and DB 2 707 737 are • heat-sterilizable and non-melting granular protein formations prepared from suspensions prepared from mixtures of dried wheat gluten, bovine blood plasma and egg protein and then solidified in hot oil «In the GDR patent application WP A 23 L / 245 098/3 granular protein forms, prepared using lyophilized bovine blood plasma and by structuring in hot oil with an aqueous saline-containing fish brine and then coated with an adhesive fischaromahaltigen solution "While in the patents DD 125 841 and

DE 2,707,737, the heat stability is given, also several protein raw materials for the production of protein formations are also required. A disadvantage is the use of dried protein raw materials, since with a rapid heat coagulation in hot oil, the degree of denaturation of the proteins significantly affects the texture of the gels formed therefrom.

In Japanese Patent Applications JP 1 046 750 and 1 046 751, artificial caviar by dropping aromatized and colored dispersions containing pectin or alginic acid prepared in calcium hydroxide solution. The dispersions are prepared using Konnyakmajonaii. To flavor the artificial caviar, the molds are sprayed with oil containing fish oil, vegetable oil, table salt, Na-glutamate and Ha-inosinate. The latter method does not affect the present patent application. :: A proposed method contains as protein raw material in the application examples liquid or freeze-dried bovine blood plasma. To aromatize the granular protein formations, herring brine is added to the fischaromahaltigen solution and as a coupling agent xanthan gum. When dried bovine blood plasma is used, the gelling property of the structuring solution depends substantially on the degree of denaturation of the protein. If, as the structuring solution drips into a water-immiscible liquid, the protein should coagulate as quickly as possible into molds V which are sufficiently stable on removal from the oil, as has surprisingly been shown, liquid slaughter plasma is of advantage. However, fresh liquid slaughtered blood plasma also shows different gelation behavior, depending on the addition of anticoagulant which takes place in the slaughterhouse when it is obtained. The causes for this are evidently quite different, so that the not always uniform conditions of the blood centrifugation can continue to differ

Temperatures lifetimes and other technological influences are important * This manifests itself in particular, and this was found to be essential, even in the non-constant protein content of Sehlachtblutplasmas »Thus, for example, when adding Ha salts of diphosphoric acid as anticoagulant to the slaughter blood of cattle against the Use of Na salt of citric acid Protein content in slaughter blood plasma reduced by up to 50 % as a result of the reduced ability of Ga complex formation The highest and most reproducible protein contents in slaughter blood plasma are, as in the case of detailed investigations.

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has been found in the use of EGTA ' _% EDTA and alterations with similarly stable Ca complexes.'^'' _..:. ., 'I .. ¹ '; .- '.. ^;';,:

Therefore, the use of slaughter blood plasma, which was obtained by the addition of la-salts of diphosphoric acid or sodium salts of citric acid, does not always guarantee a uniform product quality and a targeted production of protein forms with the desired texture (,, B * different firmness and crunchiness ).

The invention is based on the object for the production of granular protein formations with caviar-like sensory properties as the main component for the protein solution to be structured to use liquid or frozen slaughter plasma so that the granular protein formations produced therefrom regardless of the addition of Antigerinnungsmitteln and the technological influence of Schlachtblutplasmagegewinnung have the same or selectable texture properties »

1) Ethylene glycol bis (2-aminoethyl ether) -lii, tetrahydric acid '

2) ethylenediaminetetraacetic acid

Explanation of the essence of the invention :

According to the invention, the production of granular protein formations having caviar-like sensory properties is carried out from aqueous structuring solutions which consist of slaughtered blood plasma and additives, preferably sodium chloride, thickening agents, dyes, preservatives and optionally other components. Depending on the protein content of Schlachtblutplasmas z to achieve different textures. B, firmness, crunchiness, and to control gelation property, spray or freeze dried dried butch blood plasma to the liquid slaughter blood to adjust the required protein content or other thermosetting protein raw materials are added to the structuring solution.

Other suitable thermosetting protein raw materials are liquid or dried egg albumin and acetylated field bean protein isolate. The protein content of the structuring solution is preferably adjusted to a protein content of from 7.8 to 9.0 % (N χ 6.25) by means of spray-dried or freeze-dried bovine blood plasma or other gel-forming protein raw materials. The adjustment of the protein content of the structuring solution or the regulation of the protein content of slaughtered blood plasma thus enables the achievement of different textures and guarantees a constant gelation ability of the structuring solution in the hot

oil · .. ". '.'' _: .':: -. '.:;'

While substantially less than 7.0 % protein content in the structuring solution, the caviar-like granular protein forms have too soft a consistency, good proteininess and crispness are achieved by increasing the protein content to levels of about 7.8 to 8.7%. The aqueous structuring solution is prepared,

by slaughtering blood (bovine or pig's blood) according to your usual method or also by selection and quantity addition of anticoagulants _s z "B ₉ Na" salts of diphosphoric acid or Nä ™ citrate / centrifuged and the thereby separated plasma also according to the invention by another Addition of heat-emitting protein raw materials to a protein level required for a particular texture. In this process, common salt, dye ₉ preservatives and thickening agents are added and optionally aromatized.

The solution is then homogenized _s vented and optionally filtered or centrifuged for the removal of pesticides The structuring is carried out by dropping the solution in heated oil (95 to 105 ⁰ C). After a coagulation time zwischen'60 and 180 s, the granular form of the protein structures are sufficiently strong and can be separated from de ™ hot oil and by means of hot sodium chloride solution (5% NaCl, 70 to 80 ⁰ G) freed from adhering oil becoming order to influence the taste of the granular form of the protein structure this washing solution can be aromatiesiert "Subsequently, the coating of the granular form of the protein structure is performed with a salted and aromatised ₉ slimy, adherent liquid which includes as a thickener Pflanzengumen ₉ microbial polysaccharides or modified and swollen starches. In addition to flavoring, the coating also leads to a better adhesion of the shapes to one another and at the same time increases the similarity to fish roe «

After coating, the granular protein forms are packaged in containers and additionally heat treated for durability. During this heat treatment (80 to 90 ⁰ G) another Testurausbildungj takes place depending on the time period which is influenced also by varying the protein content of lormgebilde "·.

The invention will be explained in more detail with reference to the following embodiments.

Exemplary Embodiments · 1

To prevent blood clotting, EDTA is added to the cattle battle with blood (1 g / l). The blood of the slaughter is centrifuged (3800 χ g) and the separated plasma used for the production of granular protein formations. To this end, 933 ml of bovine blood plasma (protein content 8.7%), 4 g of locust bean gum (to increase the viscosity), 10 g of food dye mixture, 2 g of potassium sorbate (as preservative) and 60 g of common salt are added to produce the structuring solution. After a standing time of 60 minutes, the structuring solution is then deaerated at 33.3 × 10 Pa and filtered to remove dyes from the additives (such as locust bean gum) (sieve 0.1 mm) or centrifuged (3800 g). The structuring solution is prepared by metal needles (0.53 mm inner diameter) to a 150 cm high column of oil (vegetable oil) was added dropwise, the temperature is 100 ⁰ C. When sinking in the hot oil column, the droplets of the structuring solution coagulate to form structures. After a residence time of 2 minutes, the molds are removed from the oil column and freed by washing with hot herring or Keelsalzlake (70 to 80 ⁰ C, 5- ^ 7 % HaCl) from the adhering oil. Subsequently, after the washing solution has dripped off, the coating is applied with an adhesive solution containing fish aroma (100 g / kg of molding compound). For pasteurization, the coated shaped structures are filled in 10p g-cans and at 90 ⁰ Q 20 min pasteurized. ^:

After structuring in the hot oil column, the protein forms have a stable spherical shape. During the subsequent washing process, the kegelv-shaped shape is not changed or the Proteinformgöbiide are not damaged.

Z _u r preventing blood coagulation is the Rinderschlaohtblut added trisodium citrate (0.6 g / l) and in accordance When "play centrifuged for 1 * D, s removed in this bovine blood plasma (protein content 7.3%) is used according to Example 1 for preparing granular form of the protein structure"; After structuring in the hot oil column, the protein structures are spherical and somewhat softer compared to those obtained from bovine blood plasma with EDTA stabilization. "In the washing process, the mechanical loading was. Handling with greater caution to avoid deformation · After pasteurization, the strength and crispness of the mold was lower than that of Example 1?

To prevent blood clotting, Stafisal (mixture of table salt and Ha salts of diphosphoric acid) is added to the cattle slaughter blood (0.8 g / l) and centrifuged according to Example 1. The bovine blood plasma (protein content 6-2 %) separated in this way is used according to Example 1 Production of granular protein formations used »According to the structure in the hot oil column, the protein formations are very soft and do not have a stable spherical shape« During the subsequent quenching process the protein formations are partially deformed and crushed »After hardening the pasteurization is only slightly increased« The crunchiness is only weakly pronounced

Compared to Example 1, the pasteurized Pormgebilde on a non-uniform spherical shape.

Cattle slaughtered blood is stabilized according to Example 3 with Stafisal and centrifuged according to Example 1. The obtained bovine blood plasma (protein content 6j2 %) according to the invention, the protein content to improve the structure

turierbarkeit increased. For this purpose, 33 g of dried bovine blood plasma are dissolved in 900 ml of plasma and the structuring solution is prepared as described in Example 1 and processed into protein forms. After removal from the hot oil column and after pasteurization, the granular protein forms correspond "to those prepared from bovine blood plasma with EDTA stabilization." When only 20 g of dried bovine blood plasma is dissolved in 900 ml of plasma, the spherical shape is also stable, however the consistency and crispness are slightly lower.

Example 5 .

Cattle slaughtered blood is stabilized according to Example 3 with Stafisal and centrifuged according to Example 1. The thereby obtained bovine blood plasma (protein content 6.2 %) -in accordance with the invention, the protein content is increased to improve the structurability. For this purpose, 30 g of spray-dried acetylated field bean protein isolate (degree of acetylation 86.7 %) are dissolved in 903 ml of plasma, and the structuring solution is prepared as described in Example 1 and processed into protein forms. After removal from the hot oil column and after pasteurization, the granular protein forms correspond to those from. Bovine blood plasma were prepared with EDTA stabilization. Addition of 40 g of spray-dried acetylated field bean protein isolate to 893 ml of bovine blood plasma additionally increases the strength over the protein forms which have been prepared with the addition of EDTA.

Claims (4)

Brfindungsansprüche , 1. A process for the preparation of granular protein formations having caviar-like sensory properties from aqueous structuring solutions which contain heat-coagulatable protein and additives, preferably sodium chloride, thickening agent, dye, preservative and optionally further components and from which coagulated droplets are formed in a heated oil layer , characterized in that the Strukturierungslosung from stabilized liquid Schlachtblutplasma whose protein content is optionally brought by the addition of dried protein, preferably spray or freeze-dried bovine blood plasma, to a value of T ₉ O to 10.5 wt.% And prepared with the additives becomes· 2. The method according to item 1, characterized in that the patterning solution is composed of the following components: stabilized liquid slaughtered blood plasma, preferably of beef or pork 90.0 to 95.0% by weight, preferably 93-5% by weight, Thickener 0.4% by weight, preferably locust bean gum, sodium chloride 6.0% by weight,. Dye 0.1% by weight and K-sorbate 0.2% by weight $ 6. 3. The method according to item 1 and 2, characterized in that the separated from the oil layer granular protein formations of the adhering oil layer by Y / ash removed and then treated with a coating solution. 4 «Method according to item 3, characterized in that a coating solution is used, which contains common salt, guar gum, K sorbate, citric acid. Propyl gallate, a spice flavor and optionally a fish flavor carrier.