HU192475B - Process for producing granular shaped bodies of protein - 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

The present invention relates to a process for the production of granular protein bodies having caviar-like sensory properties using slaughter (plasma) plasma. The starting material of the process of the present invention is a flavored suspension or solution containing slaughter plasma (from slaughter) which, when added dropwise to a water-immiscible liquid such as vegetable oil, has a coagulated, granular protein which has the desired structural properties. for example, they turn into bodies similar to caviar 10 or fish roe.

In particular, the method of the invention relates to a method of introducing plasma for slaughtering, a composition of suspensions or solutions containing protein, and a treatment for enhancing the caviar-like sensory properties of particulate protein bodies.

It is known to produce gel-like, particulate protein bodies which have the character of artificial fish such as caviar.

According to the known process disclosed in DE-A-1 693 683, granular food products are prepared by dissolving proteins of animal or vegetable origin, such as casein, in an alkaline aqueous solution and mixing with gelling agents such as gelatin. The starting material is converted into granules by the addition of glycerol, carbohydrates, lipids and lecithins by appropriate addition to a water immiscible liquid such as petroleum jelly.

According to another known method, disclosed in DE-A-30965743, the surface of granular food products is made more solid by placing polysaccharides in the product which are capable of forming so-called ionotropic gels with a solution of food grade salts of at least divalent metals.

Granular food products, especially artificial caviar, produced according to known processes are stable only at temperatures up to 50 ° C.

Low thermal stability is a major disadvantage 40 because it excludes heat sterilization. In addition, the production process is very complicated and requires a large amount of raw materials.

According to DD 125 841 and DE 2 707 737, 45 heat-sterilizing, non-melting, granular proteinaceous bodies are prepared from suspensions made from a mixture of dried wheat gluten, bovine plasma and egg whites, by solidification. According to UP A 23 L / 245 098/3 B0 DD, granular proteinaceous bodies are prepared by lyophilized bovine blood plasma, formulated into a body in hot oil, followed by treatment with aqueous fish salt containing saline, followed by a highly adherent fish fillet. solution. Although heat stability is assured by DD 125 841 DD and DE 2 707 737 DE, large quantities of protein raw materials are still required for the production of protein bodies. Further, the use of dried protein raw materials is disadvantageous since the degree of denaturation of the proteins during rapid coagulation in hot oil significantly affects the structure of the gels formed from the proteins.

According to JP patents 1,046,750 and 1,046,751, artificial caviar is prepared by dripping flavored and colored dispersions containing pectin or alginic acid into a calcium hydroxide solution. The dispersions are prepared by the use of cone-mannan. To flavor artificial caviar, the bodies are sprayed with oil containing fish oil, vegetable oil, table salt, sodium glutamate and sodium inosinate. This latter process does not affect the present application.

A proposed process uses liquid or lyophilized bovine plasma as a protein raw material in the application examples. To flavor the particulate protein bodies, herring solution is added to the fish aroma solution and xanthan is used as a tackifier. When using dried bovine plasma, the gel-forming property of the solution used to produce the body depends essentially on the degree of denaturation of the protein. If, upon instillation of this solution in a water immiscible liquid, the protein is required to coagulate as rapidly as possible to bodies which, after removal from the oil, are sufficiently stable, the use of liquid slaughterhouse blood plasma is advantageously demonstrated. However, fresh, liquid slaughterhouse blood plasma also exhibits variable gelling properties, depending on the anticoagulant agents added to the slaughterhouse during its isolation. The reasons for this are obviously completely different, such as the importance of the not always uniform conditions used during the centrifugation of the blood, the alternating temperature, the duration of the stoppage and other technological factors. This is particularly evident in the fact that the protein content of slaughterhouse plasma is not constant, and this has proved to be essential. For example, adding diphosphoric acid sodium instead of citric acid as a blood anticoagulant agent reduces the protein content of the slaughterhouse plasma due to its lower propensity for calcium complexation. Accurate studies have shown that the highest reproducible protein content in slaughterhouse plasma is achieved by ethylene glycol bis (2-aminoethyl ether) -N, N'-tetraacetic acid (hereinafter referred to as EGTA) or ethylenediaminetetraacetic acid (hereinafter EDTA). ) or other compounds capable of forming stable calcium complexes like acids.

The use of slaughterhouse plasma treated with sodium diphosphoric acid or sodium citric acid does not always ensure the uniform quality of the product and the targeted production of protein structures of the desired structure (for example, because of the varying strength characteristics of the product),

SUMMARY OF THE INVENTION It is an object of the present invention to provide caviar-like, sensory-like, granular proteinaceous bodies as a major component of a proteinaceous solution for the production of proteinaceous bodies by use of liquid or frozen , and have the same or selectable structural properties, irrespective of the technological influence of the slaughterhouse plasma separation process.

-2192,475

In accordance with the present invention, granular protein bodies having caviar-like sensory properties are prepared from aqueous solutions suitable for shaping bodies, which consist of slaughterhouse blood plasma and additives, preferably sodium chloride, thickeners, colorants, preservatives and optionally other ingredients.

A feature of the process of the present invention is that the aqueous solution used to form the bodies is prepared from slaughterhouse plasma containing an additive, the protein content of which is concentrated by centrifugation or, preferably, by addition of spray-dried or freeze-dried protein to 7.0-10.5%.

Depending on the protein content of the slaughterhouse plasma, to achieve various structural properties such as strength, structural retention, and to control the gelling property of the liquid slaughterhouse, adjusting the desired protein content by spray or freeze-dried is added to the solution used to form the bodies.

Other suitable heat-gelling protein seed materials include liquid or dried egg albumin and acetylated bean protein isolate. The protein content of the body-forming solution is adjusted to 7.8-9.0% (N x 6.25) protein by spray or freeze-dried bovine plasma or other gel-forming protein raw materials. Adjusting the protein content of the body-forming solution and regulating the protein content of the slaughterhouse plasma therefore allows the formation of various structures and ensures the permanent gel-forming ability of the body-forming solution in the hot oil.

If the protein content of the solution used to form the bodies is substantially less than 7.0%, the consistency of the resulting caviar-like granular protein bodies is too soft. In contrast, increasing the protein content to about 7.8 to about 8.7% by weight results in the solidity and stability of the particulate bodies. The aqueous solution used to form the carcases is formulated by centrifugation of the slaughterhouse blood plasma (bovine or porcine blood) in the usual manner, or by the addition of an appropriate amount of anticoagulants, such as sodium diphosphoric acid or sodium citrate, according to the invention, the further addition of heat gelling protein raw materials is adjusted to the protein content required for the specified structural character. Sodium chloride, colorants, preservatives and thickeners are added and optionally flavored.

The solution is then homogenized, degassed, and optionally filtered or centrifuged to remove solids. The formation of the bodies is done by dropping the solution in an oil heated to 95-105 ° C. After a coagulation period of about 60-180 seconds, the granular protein bodies are sufficiently solid, separable from the hot oil, and freed from the oil adhered to them with hot sodium chloride solution (concentration 5%, 70-80 ° C). In order to influence the taste of the granular protein bodies, the latter wash solution is flavored. The granular protein bodies are then overcoated with a salted and flavored, mucus-like, well-adherent liquid containing gums, plant gums, microbial polysaccharides or modified starch as a thickener. This coating, in addition to providing the right flavor, promotes a good adhesion of the bodies to one another and at the same time enhances similarity to fish eggs.

After overcoating, the eye drop protein bodies are packaged in containers and subsequently heat-treated to enhance shelf life. During this heat treatment (which takes place at 80-90 ° C), depending on its duration, further structural formation takes place, which, like the above20, can be influenced by altering the protein content of the bodies.

The following examples illustrate the process of the invention.

Example 1

To prevent coagulation, 1 g / l EDTA is added to the slaughterhouse cattle blood. The slaughterhouse blood is then centrifuged at 3800 xg, and the plasma collected is used to prepare granular protein bodies. 933 ml of bovine plasma (8.7 wt% protein), 4 g of locust bean meal, 10 g of food coloring mixture, 2 g of sorbic acid 35 g potassium salt and 60 g of preservative are used to prepare viscous bovine plasma After standing for 60 minutes, the solution to be used to form the bodies is de-aired at 33.3 x 10 ₂ Pa and filtered through a 0.1 mm mesh sieve to remove colorants from additives (e.g. locust bean meal) or centrifuged at 3800 x g. The solution to be used to form the bodies is dropped through a metal spoon of 0.53 mm diameter onto an oil column of 150 cm high oil at 100 ° C. The droplets of the solution used to form the bodies during the descent into the hot oil column After two minutes, the bodies are removed from the oil column and washed with hot herring or common salt brine (70-80 ° C, containing 5-7% sodium chloride) to remove any oil adhering to the granules. After dripping the wash solution, the bodies are overlaid with a well-adherent solution containing fish aroma (

100 g of solution). For pasteurization, the supernatant bodies were placed in a 100 g tin and pasteurized at 90 ° C for 20 minutes.

After the formation of the bodies, which take place in the hot olive, the protein bodies take on a stable, spherical shape. During the subsequent washing process, this spherical shape does not change and the protein bodies are not damaged.

Example 2

To prevent blood clotting, 0.6 g / L citric acid trisodium salt was added to slaughterhouse deer-3192475 bovine blood and centrifuged as described in Example 1. The bovine blood plasma isolated (73% protein content) was used as described in Example 1 to prepare particulate protein bodies. The protein bodies obtained after forming the bodies in the hot oil column are spherical and slightly softer than those obtained from bovine plasma by stabilization with EDTA. During the washing process, mechanical treatment should be performed with greater care to avoid deformation of the body. The bodies obtained after pasteurization have lower strength and structural durability than the bodies produced in Example 1.

Example 3

To prevent coagulation, 0.8 g / l of Stafisal (a mixture of sodium chloride and diphosphoric acid sodium salt) was added to the slaughterhouse cattle blood and then centrifuged as described in Example 1. The isolated bovine plasma (having a protein content of 6.2% by weight) was used as described in Example 1 to prepare granular protein bodies. The protein bodies obtained after the formation of the bodies in the hot oil column are very soft and do not have a stable spherical shape. During the subsequent washing process, the protein bodies are partially deformed and disintegrated. After pasteurization, their strength is only slightly increased. Their structural character is only slightly expressed.

L In contrast to the bodies obtained in Example 1, the spherical shape of the pasteurized bodies obtained in this example is not uniform.

'Example 4

Slaughterhouse cattle are stabilized with Stafisal as described in Example 3 and centrifuged as described in Example 1. The protein content of the isolated bovine blood plasma (having a protein content of 6.2% by weight) is increased to facilitate the formation of body bodies. For this purpose, 33 g of dried bovine plasma are dissolved in 900 ml of plasma, and the solution used to form the bodies is then prepared as described in Example 1 and the formation of the bodies is carried out as in Example 1. After removal from the hot oil column and pasteurization, the properties of the resulting particulate protein bodies correspond to those of bovine plasma EDTA stabilized bodies. If only 20 g of dried bovine plasma are dissolved in 900 ml of plasma, the spherical shape of the bodies remains stable, but their consistency and structural properties are somewhat reduced.

Example 5

Slaughter cattle were stabilized with Stafisal as described in Example 3 and centrifuged as described in Example 1. The protein content of the isolated bovine blood plasma (6.2% by weight) is increased according to the invention to facilitate the formation of body bodies. For this purpose, 30 g spray-dried acetylated horse bean protein isolate (with an acetylation degree of 903 ml)

86.7%), the solution to be used to form the bodies was prepared as described in Example 1 and processed into protein bodies. The properties of the particulate protein bodies obtained after removal of the spinning oil from the 10 columns and pasteurization are similar to those of the bodies obtained from bovine plasma EDTA stabilization. Adding 40 g of spray-dried acetylated goose bean protein isolate to 893 ml of bovine plasma results in an even greater strength of the resulting protein bodies than that produced by the addition of EDTA.

Claims (4)

Claims 1. Procedure with caviar-like sensory properties 25 for the preparation of particulate protein bodies from aqueous solutions for the production of body parts which contain heat-coagulable proteins and additives, preferably sodium chloride, thickeners, colorants, preservatives and additives. In 30 cases, they contain other components and form droplets that are coagulated in a heated oil layer, characterized in that the aqueous solution used to form the bodies is prepared from liquid slaughterhouse plasma containing an additive. 35, the protein content of which is adjusted to 7.0-10.5% by concentration by centrifugation or preferably by addition of a spray-dried or freeze-dried protein. Method according to claim 1, characterized in that it is a solution used for the production of bodies 90.0-95.0% by weight, preferably 93.5% by weight of stabilized liquid plasma for slaughter, preferably bovine or porcine plasma, 0.4% by weight of thickener, preferably locust bean agglutin, 6.0% by weight of sodium chloride, It is prepared from 0.1% by weight of dye and 0.2% by weight of potassium salt of sorbic acid. Method according to claim 1 or 2, characterized in that the particulate protein bodies separated from the oil layer are decontaminated by washing the oil layer adhering thereto and then treated with a coating solution. A process according to claim 3, characterized in that a solution comprising sodium chloride, guar meal, potassium salt of sorbic acid, citric acid, propyl ester of gallic acid, spice aroma and optionally a fish flavoring agent is used for the top layer.