RU2197154C2 - Composition for preparing pasteurized product from caviar of urchins - Google Patents

Abstract

FIELD: food industry, particularly, preparation of pasteurized culinary product from caviar of urchins. SUBSTANCE: composition contains the following ingredients, mas.%: urchin caviar, 69.0-76.0; vegetable oil, 8.0-10.0; 1.5-% solution of sodium aliganate, 15.0-20.0; salt, 0.5-1.0. Prepared mixture is subjected to pasteurization. EFFECT: homogeneous mild structure; increased storage life with maintaining biologically active substances. 1 tbl, 5 ex

Description

 The invention relates to the food industry and can be used in the manufacture of a heat-treated culinary product from caviar of sea urchins black (Strongilocentrotus nudus) or gray (Strongilocentrotus intermedius).

 A known method for the manufacture of caviar of sea urchins of low-salted roach (TI N 36-123-98. TU 9273-137-00472012), which includes removing caviar, stripping and washing, soaking and alumming, draining, preparation of containers, packaging, packaging, packaging, storage .

Also known is a method of preparing salted caviar of sea urchins (TI N 68-74, TU 15-01 216-71), which includes cutting, washing and draining the oysters, salting and treating caviar with alcohol, packing, packing, storage. Then place the cans with caviar for ripening in refrigerators at a temperature of minus 2-4 ^o With a period of 2 m-ts. Then the cans are placed in boxes and stored at t-minus 3-5 ^o C for 12 months.

There is a method of preserving caviar of sea urchins (Australian Patent 642890, MKI ⁵ A 23 L 1/0532), in accordance with which the caviar of sea urchins is kept for 1 day in a 3.3% saline solution, then 10 s in 0.3% sodium alginate solution, after which it is immersed for 10 s in a 1% solution of calcium chloride. After steaming, the eggs are placed in wooden boxes, in which they are stored at a temperature of 5 ^o C for up to 8 days.

 The use of a weak (0.3%) solution of sodium alginate is aimed at the surface enveloping of caviar due to short-term immersion in the solution only in order to preserve their structure.

A known method of heat treatment of caviar of sea urchins and obtaining a culinary product (Application 2701635, France, MKI ⁵ A 23 L 1/33, 1/214), which provides for the cooking in water of the entire contents of sea urchins in the shell. Then it is cooled, the shell is cut, and, having retained the cavity fluid (juice), caviar is extracted. The rest of the mass is ground with salt, oil, water are added and boiled until the water evaporates completely, then lemon juice and pepper are added.

The closest technical solution is the composition described in the patent application of the Russian Federation 9711916, MKI A 23 L 1/23 "Method for the preparation of food products with therapeutic and prophylactic properties from hydrobionts." It involves the use of sea urchin caviar, which is salted before grinding to a salt content of at least 18%. Then it is added to the mixture of vegetable oils in an amount,%:
Sea urchin caviar - 15-25
A mixture of vegetable oils - 75-85
The technological scheme consists of the following operations: extracting the hawks, rinsing them, then drying, salting, grinding and mixing with vegetable oils.

 It should be noted that sea urchin caviar is very little known in the Russian market. However, the centuries-old experience and food traditions in Japan, as well as effective results among residents of the coastal regions of the Far East who regularly consume sea urchin caviar, testify to its great potential and huge prospects in the Russian market.

 The problem solved by the invention is the development of a composition for producing a heat-treated product from caviar of a sea urchin of a new structure with a longer shelf life, stored biologically active substances and a wide range of pharmacological effects.

 The problem is solved in that the preservation of flavoring parameters and the enhancement of the sweetish taste after pasteurization is ensured by the introduction of sodium alginate (15-20%) into the composition, which partially neutralizes the sugar-amine reaction process.

 The creation and preservation of a homogeneous structure and elastic consistency is ensured by a selected ratio of the main additives: vegetable oil, salt, water, sodium alginate.

The essence of the invention lies in the fact that the composition for the preparation of a pasteurized product from caviar of sea urchins contains,%:
Sea urchin caviar - 69.0-76.5
Vegetable oil - 8-10
1.5% sodium alginate solution - 15-20
Salt - 0.5-1.0
Black sea urchins (Strongilocentrotus nudus) or gray sea urchins (Strongilocentrotus intermedius) are used as raw materials.

Mutual enrichment of sea urchin caviar with sodium alginate in combination with valuable lipids of vegetable oil with a low salt content allows to obtain the product after gentle heat treatment (pasteurization at 85-90 ^o C for 60 min), a pleasant light cream color with a sweetish taste and a carbohydrate smell character, homogeneous paste-like delicate structure. The use of caviar of sea urchins of various stages of maturity is allowed.

 The use of sodium alginate, which is usually used in the preparation of such food products as a structurant, gave an unexpected effect, which was manifested in the partial neutralization of the melanoidin formation process (reaction between amino acids and sugars) during the heat treatment of the product, which led to the preservation and even some increase in the specific sweet taste of sea caviar hedgehogs.

 A 1.5% sodium alginate solution is introduced into the composition of the proposed product due to the fact that it is this concentration that is closest in structural parameters (fluidity) to other ingredients (vegetable oil, crushed caviar), which ensures the adaptability of the mixing process under unregulated temperature conditions and , which is important, the manifestation of the pharmacological effect when it is applied in the amount of 15-20%.

 The nutritional value of sea urchin caviar was investigated.

 Z.S. Repina established that, in terms of the general chemical composition, the eggs of live gray sea urchins catch in September does not differ from those that have just fallen asleep and contain moisture of 75-56%, nitrogenous substances from 9 to 11% and lipids of the order of 4.5% ( report NIR TINRO 18416).

 Studies of the fatty acid composition of caviar lipids made it possible to note that polyunsaturated fatty acids (GTFAs) are dominant in total (for males up to 59.9%, for females 52.2%). In female gonads, vitamins A and E were 2.64 and 28.15 mg / 100 g, and for males, 0.41 and 2.9 mg / 100 g, respectively. The gonad protein contains all the essential amino acids in quantities corresponding to a complete protein (Lebskaya T., Dvinin Yu., Shapovalova L., Boytsov V. The healing properties of sea urchins. // Rybn. Hozyanskiy 2, 1999, p. 55.).

 According to Japanese researchers (Toshiyuki Hirano, Susumu Yamazawa and Michizo Suyama Chimical Composition of Gonad Extract of Sea-Urchin // Bull. Of the Jap. Soc. Of Scien. Fish. 44 (9) 1037-1040 (1987), the difference in the taste of caviar of sea urchins of females and males. Caviar of females is sweeter and more astringent, due to the increased content of glycogen and glucose. Also in this caviar, lysine, threonine, arginine and isoleucine prevail in the composition of free amino acids of proteins.

 Studying the mineral composition of sea urchin caviar from Peter the Great Bay (Kovekodova L.T., Simokon M.V. Microelement composition of commercial echinoderms of Peter the Great Bay // Izv. TINRO. - 1995. - T. 118. - pp. 124-129) , the authors note that the amount of toxic elements in the tissues of commercial echinoderms is lower than that regulated for mollusks and crustaceans.

 The product contains sodium alginate (algylose), which gives this product the properties of the enterosorbent of radionuclides, toxic elements and heavy metals.

 Clinical trials have shown the therapeutic effect of the use of the soluble form of alginates in the form of 1% aqueous solutions for the treatment and prevention of gastritis, gastric and duodenal ulcers, colitis, allergies, and intestinal dysbiosis (Podkorytova, Miroshnichenko, 1996).

The preparation of pasteurized caviar of sea urchins includes the following operations: removing the pails, stripping and washing, draining, grinding, mixing with the components, preparing cans, laying, rolling, pasteurizing at a temperature of 80-90 ^o C, cooling, storage.

EXAMPLE 1
"Pasteurized sea urchin caviar"
Black sea urchins (Strongilocentrotus nudus) or gray sea urchins (Strongilocentrotus intermedius) are used as raw materials
The product is prepared as follows:
they extract caviar paws, thoroughly strip and rinse in 2.4% saline, and drain.

 Caviar paws, including deformed or substandard, are subjected to grinding, mixed with the components in the calculated quantities.

The recipe of the mixture (kg) per 10 kg of product:
Sea urchin caviar - 7.1
Vegetable oil - 1.0
1.5% Sodium Alginate Solution - 2.0
Salt - 0.1
The yield of the mixture mass is 10.2 kg (taking into account 2% loss during mixing).

 Then the product is packaged in containers and sent for pasteurization.

The pasteurization process is carried out at 90 ^{° C.} until a temperature in the thickness of the product reaches 70 ^{° C.} for 60 minutes.

 The finished product after pasteurization is a pleasant light cream color with a sweetish taste and a carbohydrate smell, a homogeneous, paste-like delicate structure.

100 g of the product contain 6.3 g of protein, 12.3 g of lipids. Calorie 136 kcal. Lipids contain about 0.5 g of PUFA (polyunsaturated fatty acids), including 0.15 g of EPA (eicosopentaenoic acid), which plays an important role in the prevention of atherosclerosis. The product contains sodium alginate (algylose), which gives this product the properties of the enterosorbent of radionuclides, toxic elements and heavy metals. Water-soluble vitamins were detected, mg%: C 0.5, B ₁ 0.05, B ₂ 0.1, PP 0.2. Also found is iodine in an amount of 0.15 mg% per wet substance, which plays a significant role in the prevention and treatment of the thyroid gland. Sea urchin caviar has a high indicator (112%) of relative biological value (OBC), which has a high degree of correlation with such important parameters of biological value as protein efficiency and utilization factors (CEB, CIB), which are generally recognized criteria for its biological quality and have official status, which indicates the high nutritional and nutritional value of the product.

The product is microbiologically stable for 30 days at 5 ^o C.

The results of microbiological studies of products "Pasteurized sea urchin caviar" after 30 days of storage at a temperature of 5 ^o C are shown in the table.

EXAMPLE 2
"Pasteurized sea urchin caviar"
The product has the following composition,%:
Sea urchin caviar - 73.5
Vegetable oil - 9.0
1.5% Sodium Alginate Solution - 17.0
Salt - 0.5
The product is prepared in the same way as in example 1.

 The product is a pleasant light cream color with a sweetish taste and a carbohydrate smell, a homogeneous, paste-like delicate structure.

The nutritional, biological and pharmacological value of the product is preserved as in example 1. Some indicators (protein, OBTs, EPA, water-soluble vitamins, iodine) are even increased due to the greater introduction of sea urchin caviar and have the following values,%: protein 7.0, OBT 115 EPA 0.2, vitamins, mg%: C 0.7, B ₁ 0.06, B ₂ 0.12, PP 0.3, iodine 0.2 mg% per wet substance.

EXAMPLE 3
"Pasteurized sea urchin caviar"
The product has the following composition,%:
Sea urchin caviar - 76.0
Vegetable oil - 8.0
1.5% Sodium Alginate Solution - 15.5
Salt - 0.5
The product is prepared in the same way as in example 1.

 The product is a pleasant light cream color with a sweetish taste and a carbohydrate smell, a homogeneous, paste-like delicate structure.

 The nutritional, biological and pharmacological value of the product is preserved as in example 1 and 2.

EXAMPLE 4
"Pasteurized sea urchin caviar"
The product has the following composition,%:
Sea urchin caviar - 76.0
Vegetable oil - 10.0
1.5% Sodium Alginate Solution - 13.5
Salt - 0.5
The product is prepared in the same way as in example 1.

 However, an insignificant separation of the liquid part occurs due to an insufficient amount of structure-forming agent, which in this case is a solution of sodium alginate.

EXAMPLE 5
"Pasteurized sea urchin caviar"
The product has the following composition,%:
Sea urchin caviar - 67.0
Vegetable oil - 11.0
1.5% Sodium Alginate Solution - 21.5
Salt - 0.5
The product is prepared in the same way as in example 1.

 In this case, a more compacted mass structure is formed, which does not improve its consistency, but increases the consumption of a valuable expensive component, which is sodium alginate.

Claims (1)

Composition for preparing a product from sea urchin caviar, including sea urchin caviar, vegetable oil and salt, characterized in that it additionally contains a 1.5% solution of sodium alginate in the following ratio, wt. %:
Sea urchin caviar - 69.0-76.0
Vegetable oil - 8.0-10.0
1.5% sodium alginate solution - 15.0-20.0
Salt - 0.5-1.0
followed by the pasteurization process.

Images