RU2209556C2 - Method for producing texturer for food products, in particular, meat products - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves preparing secondary collagen-containing raw material; cooking in water; grinding and mixing with bouillon obtained by cooking; additionally adding plant component, such as lentils flour and/or powdered milk-vegetable semi-finished product preliminarily hydrated in the ratio of 1:3, with milk-carrot and milk-beet semi-finished products being hydrated in the ratio of 1:1, milk-squash and milk-marrow semi-finished product being hydrated in the ratio of 1:2; mixing secondary collagen-containing raw material, hydrated lentils flour and hydrated powdered semi-finished product in the ratio of 6-7:1-3:1-2, respectively; providing repeated grinding and holding at temperature of 2-4 C for 10-24 hours. Method allows biological value and organoleptical properties of texturer and, accordingly, products using such texturer to be increased. EFFECT: wider functional properties of texturer, reduced consumption of raw meat, increased yield of ready products and reduced production cost. 2 dwg, 8 tbl, 70 ex

Description

 The invention relates to the meat industry, namely to combined structure-forming agents used in the manufacture of food products, mainly minced meat products, such as cooked sausages, chopped semi-finished products.

The closest in technical essence and the achieved effect is a method of obtaining a protein stabilizer from secondary collagen-containing raw materials of the meat industry, which involves the preparation of meat raw materials, which are used as a pork skin obtained by cutting pork, pork and beef veins and tendons obtained by boning and veining pork and beef carcasses, lip or processed beef, cooked in water, grinding, mixing with the broth from boiling, regrinding, holding at the temperature of 2-4 ^o C in those ix 10-24 h (Process guide producing cooked sausages M .: VNIIMP, 1994. - pp. 100-102).

 The disadvantages of the known technical solution are the insufficiently high biological value of the protein stabilizer due to the imbalance of the amino acid composition in the presence of limiting amino acids (tryptophan, methionine), limited possibilities for its use as a regulator of the functional and technological properties of minced systems as part of biologically complete products.

 An object of the invention is to increase the biological value, expand the functionality of the builder when used in the composition of minced meat and combined food systems, improve the organoleptic characteristics of the builder and products using it.

This object is achieved in that in a method for producing a structure-forming agent for food products, mainly meat, involving the preparation of secondary collagen-containing raw materials, cooking in water, grinding, mixing with broth from cooking, repeated grinding, holding at a temperature of 2-4 ^o C for 10- 24 hours, it is new that before re-grinding, an additional plant component is added, which is pre-hydrated in a ratio of 1: 3 lentil flour and / or pre hydrated powdered milk-vegetable semi-finished product, while carrot-milk, hydrated in the ratio of 1: 1, and / or beet-milk, hydrated in the ratio of 1: 1, and / or pumpkin and milk, hydrated in the ratio of 1, are used as the powdered semi-finished product : 2, and / or squash-milk, hydrated in a 1: 2 ratio, and secondary collagen-containing raw materials, hydrated lentil flour and hydrated semi-finished powder are mixed in a ratio of 6-7: 1-3: 1-2, respectively. Moreover, under the set of signs "plant component", expressed through an alternative and / or, mean the following possible options: lentil flour; prefabricated carrot and milk; beet and milk semi-finished product; pumpkin and milk semi-finished product; zucchini-milk semi-finished product; lentil flour and carrot and milk semi-finished product; lentil flour and beet and milk semi-finished product; lentil flour and pumpkin and milk semi-finished product; lentil flour and zucchini-milk semi-finished product; carrot-milk and beet-milk semi-finished products; carrot-milk and pumpkin-milk semi-finished products; carrot-milk and squash-milk semi-finished products; beet and milk and pumpkin and milk semi-finished products; beet and dairy and squash and milk semi-finished products; pumpkin-milk and squash-milk semi-finished products; lentil flour, carrot-milk and beet-milk semi-finished products; lentil flour, carrot-milk and pumpkin-milk semi-finished products; lentil flour, carrot-milk and squash-milk semi-finished products; lentil flour, beet and milk and pumpkin and milk semi-finished products; lentil flour, beet and milk and squash and milk semi-finished products; lentil flour, pumpkin milk and zucchini milk semi-finished products; carrot and milk, beet and milk and pumpkin and milk semi-finished products; carrot and milk, beet and milk and squash and milk semi-finished products; beet and milk, pumpkin and milk and squash and milk semi-finished products; carrot-milk, pumpkin-milk and squash-milk semi-finished products; lentil flour, carrot and milk, beet and milk and pumpkin and milk semi-finished products; lentil flour, carrot and milk, beet and milk and squash and milk semi-finished products; lentil flour, beet and milk, pumpkin and milk and squash and milk semi-finished products; lentil flour, carrot and milk, pumpkin and milk and squash and milk semi-finished products; carrot and milk, beet and milk, pumpkin and milk and squash and milk semi-finished products: lentil flour, carrot and milk, beet and milk, pumpkin and milk and squash and milk semi-finished products.

 The technical result is expressed not only in achieving the task, but also in expanding the technological capabilities of the rational use of secondary collagen-containing raw materials and preparations of vegetable proteins of domestic production.

 The irreplaceability of the functions of proteins in food diets, the lack of mechanisms for the synthesis of a number of protein substances in the human body pose a problem of high-grade protein nutrition to ensure health and normal functioning. The use of protein preparations based on plant materials in the technology of meat products is a promising direction in solving the problem of replenishing the existing acute protein deficiency. The combination of animal and plant ingredients allows you to mutually supplement them with the missing biologically active substances and be the basis for providing products and rations balanced in terms of basic food and physiologically active substances.

 In the method for producing a structure-forming agent for food products, mainly meat products, the modern principles of the integrated use of food raw materials in the design of multicomponent food mixtures of a targeted orientation are implemented. The choice of ingredients and the design of the prescription composition of a multicomponent structure-forming agent was carried out by mathematical modeling using methodological approaches developed by Acad. I.A. Horny and prof. N.N. Lipatov.

 Lentil flour (TU 9292-004-10614275-98) is obtained by grinding pre-peeled and crushed lentil beans that meet the requirements of GOST 7066-77. A low moisture content in the flour (no more than 12%) ensures good product storage, it has a high dry matter content, including proteins with a mass fraction of 30% or more, with a ratio of water and salt soluble fractions of 1: 1. This leads to pronounced structure-forming properties protein systems of lentils, which is very positive for food technology, in particular minced meat products: cooked sausages, chopped semi-finished products.

 Digestibility of lentil proteins by the system of digestive enzymes pepsin - trypsin is at the level of 83%, which is almost identical for proteins of premium meat.

Macro and microelement composition of lentil flour, mg / 100 g: Na - 55.0; K - 672.0; Ca - 83.0; Mg - 80.0; Fe - 11.8; P - 390.0. Vitamin composition, mg / 100 g: β-carotene - 0.03; In ₁ - 0.50; B ₂ - 0.21; RR - 1.80.

 Lentil flour is rich in aspartic acid, tyrosine, threonine, methionine, lysine. Low mass fat content leads to high emulsifying ability.

 Lentil flour has a high biological value, balances the amino acid composition of proteins of meat and meat products, is not inferior in terms of functional and technological properties, and surpasses foreign analogues in a number of indicators, has positively established itself as a diluent for partial replacement of the main raw materials in formulations of products whose technology requires high moisture and fat retention, with the effect of improving their biological indicators and technological characteristics: products are additionally enriched with vitamins Inami, minerals and dietary fiber have an improved color and a higher yield after heat treatment.

 Food additives in the form of powdered dairy and vegetable semi-finished products (TU 9164001-2068102), manufactured by Confectioner OJSC (Voronezh) in the assortment: PKMP - powdered squash and milk semi-finished product; PTMP - powdered pumpkin and milk semi-finished product: PSMP - powdered beet and milk semi-finished product; PMMP is a powdered carrot and milk semi-finished product, characterized by a low mass fraction of moisture (6%) and is a concentrate of basic nutrients with a predominant proportion of carbohydrates (75-80%) with a mass fraction of proteins of 1.10-17.75%, have a rich mineral and vitamin compositions, in vitro digestibility,%: from 78.8 (PCMP) to 82 (PSMP).

 Powders with beets and carrots are the closest to meat and milk proteins, significantly superior to Category II offal and blood plasma proteins, in terms of the balance of amino acids in proteins they are close to the FAO / WHO standard, highly soluble. Powdered dairy and vegetable semi-finished products have high biological value, balance the amino acid composition of meat proteins and meat products, while additionally act as enrichment agents for minerals, vitamins, dietary fiber, as well as color improvers (PMMP and PSMP) of food products (Table 1-5) .

 An analysis of the fractional composition of proteins of powdered milk-vegetable semi-finished products showed that water- and salt-soluble fractions (about 50 and 35% of proteins, respectively), known for their stabilizing role in the formation of meat emulsified systems, prevail in it.

 In the study of the qualitative composition, it was found that along with high molecular weight proteins, the composition of powdered milk-vegetable semi-finished products includes peptides and free amino acids, which determines the solubility of their protein fractions and the compatibility of physicochemical properties with minced meat systems (Table 6).

 When using lentil flour preparations and powdered milk-vegetable semi-finished products as vegetable proteins, it was found that rational hydration regimes are: for lentil flour 1: 3; for milk-carrot and milk-beet semi-finished products 1: 1, for milk-pumpkin and milk-squash 1: 2.

 At values less than indicated, there is an uneven distribution of raw materials during mixing, at large values there is an excess of moisture, which reduces the functional and technological properties (FCS) of the builder prepared in accordance with the developed recipe compositions.

 Prescription compositions of the structure-forming agent, developed on the basis of the methods of mathematical design of multicomponent food systems of a targeted orientation, are balanced by the composition of essential amino acids, optimized by the criterion of "amino acid difference coefficient" compared to an ideal protein according to the scale recommended by the FAO / WHO (Table 7).

 The combination of vegetable protein preparations and connective tissue animal proteins leads to an increase in the mass fraction of protein in the composition of the builder, an increase in the amino acid rate and a change in the biological value indicators, indicating a better balance of the essential amino acids of the builder in comparison with the prototype.

 Given the high mass fraction of proteins and the balance of amino acids in the composition of the builder, it seems possible to use it not only as a functional additive - a regulator of functional and technological properties (FCS), but also as a diluent when replacing the main raw material with a mass fraction of up to 30%.

 The results of the assessment of the FCS of model minced meat composition: beef of the 1st grade - pork pork in a ratio of 1: 1 using a structure-forming agent with lentil flour and PSMP instead of the corresponding share of meat raw materials are presented in figures 1 and 2, which shows that the introduction of a structure-forming agent in meat-based meat systems significantly improves their water-binding (BCC) and water-holding (VUS) ability, and the maximum values of the indicators are achieved when 30% of the structurant is added to minced meat as the main raw material.

 Similar results were obtained for the builder using PMMP, PCMP, PTMP, as well as two-, three- and four-component mixtures of powdered vegetable-milk semi-finished products as a prescription component.

 Powdered milk-vegetable semi-finished products are a concentrate of food substances, have a technological form that is perfectly compatible with secondary collagen-containing raw materials and can also be used in various combinations and ratios between themselves and lentil flour with a similar technical result.

 The resulting compositions are balanced in amino acid composition, have high biological and nutritional value, are close in chemical composition to single-grade beef, which makes it possible to use a structurant as a component of the recipes for a wide range of meat products.

 The method is as follows.

 The preparation of collagen-containing raw materials (pork skins, beef veins and tendons) to obtain a structurant is carried out in accordance with the traditional technology for obtaining a protein stabilizer.

 Pork skin obtained by cutting pork, approved by veterinary surveillance for food purposes, freed from cuts of fat, bristle residue and thoroughly washed.

 Beef veins and tendons without core veins, cuts of meat and fat, obtained during deboning and veining of beef carcasses allowed by veterinary supervision for food purposes, are thoroughly washed.

Pure fat-free pork skin is placed in boiling water in the ratio of one part of the skin and 1.5 parts of water and boiled at a temperature of 90-95 ^o C for 6-8 hours until the skin is completely softened.

 The hot-skinned skin is passed through a spinning top with a grid diameter of 2-3 mm, 50% of the skins from the skins are cooked and the vegetable component is used, which is pre-hydrated in a ratio of 1: 3 lentil flour and / or pre-hydrated powdered milk-vegetable semifinished. As a powdered milk-vegetable semi-finished product, carrot and milk, and / or beet and milk, and / or pumpkin and milk, and / or squash and milk are used. Carrot-milk and beet-milk semi-finished products are hydrated in a ratio of 1: 1; pumpkin-milk and squash-milk - in a ratio of 1: 2. Secondary collagen-containing raw materials, hydrated lentil flour and hydrated semi-finished powder are mixed in a ratio of 6-7: 1-3: 1-2, respectively.

 Washed veins and tendons are poured with cold water in the ratio of one part of veins and tendons and one part of water and boiled with slow boiling and periodic stirring until completely softened for 4-6 hours. After cooking, the veins are crushed on a spinning top with a diameter of 2-3 mm lattice holes add 50% of the broth to the mass of cooked raw materials and the vegetable component is similar to obtaining a structuring agent from pork skin.

The resulting mass is ground on machines for fine grinding, laid out in containers and kept at a temperature of 2-4 ^o C for 10-24 hours. Before use, the cooled structure former is crushed again in a top (the diameter of the holes of the lattice is 2-3 mm).

 The method is illustrated by examples.

 Example 1

Pure fat-free pork skin weighing 100 kg is placed in 150 l of boiling water and boiled at a temperature of 90-95 ^o C for 7 hours until the skin is completely softened. In a hot state, the cooked skin is passed through a spinning top with a grid diameter of 2-3 mm, 50 l of broth from skinning are added and 14.4 kg of hydrated (1: 3) vegetable component is lentil flour, obtaining the ratio of pork skin: hydrated lentil flour 7 : 1, mix until a homogeneous mass is obtained, which is ground on a cutter in the non-greasy mode, laid out in a container and kept at a temperature of 2 ^° C for 16 hours. Before use, the cooled structure-former is again ground in a top (d the diameter of the holes of the grill is 2-3 mm).

 Examples 2-20 are similar to example 1, differing in the ratio of pork skin and vegetable component, which is used as lentil flour, hydrated in a ratio of 1: 3 (examples 2-4), PCMP, hydrated in a ratio of 1: 2 (examples 5-8) . PTMP hydrated in the ratio 1: 2 (examples 9-12), PSMP hydrated in the ratio 1: 1 (examples 13-16), PMMP hydrated in the ratio 1: 1 (examples 17-20).

 Example 21

Pure fat-free pork skin weighing 100 kg is placed in 150 l of boiling water and boiled at a temperature of 90-95 ^o C for 7 hours until the skin is completely softened. In a hot state, the cooked skin is passed through a spinning top with a grid diameter of 2-3 mm, 50 l of broth from the skins are added, 33.2 kg of lentil flour hydrated in a 1: 3 ratio and 33.2 kg of PCMP hydrated in a 1: 2 ratio, getting the ratio of pork skin: hydrated lentil meal: hydrated PCMP 6: 2: 2. The mass is mixed and chopped on a cutter in the mode for non-greasy raw materials, laid out in a container and kept at a temperature of 4 ^o C for 18 hours. Before use, the cooled structure former is crushed again in a top (the diameter of the lattice holes is 2-3 mm).

 Examples 22-40 are similar to example 21, differing in the ratio of pork skins and vegetable components, which include lentil flour, hydrated in a 1: 3 ratio, and PCMP, hydrated in a ratio of 1: 2 (examples 22-25), lentil flour, hydrated in a ratio of 1: 3, and PTMP hydrated in a ratio of 1: 2 (examples 26-30); lentil flour, hydrated in a ratio of 1: 3, and PSMP, hydrated in a ratio of 1: 1 (examples 31-35); lentil flour, hydrated in a 1: 3 ratio, and PMMP, hydrated in a 1: 1 ratio (examples 36-40).

 Examples 41-60 are similar to example 21, differing in various combinations and ratios of hydrated powdered milk-vegetable semi-finished products in the composition of the plant component.

 Indicators of the biological value of the products obtained by the proposed examples are presented in table. 7. The most preferred mass fraction of the protein, balanced in amino acid composition, as well as indicators of the coefficient of difference of amino acid scores (KRAS) and biological value (BC) are the recipe structure-forming compositions prepared according to examples 1-6, 9, 10, 13, 14, 17, 18, 21-23, 25, 28, 30-33, 35-38, 40-60.

 The functionality of using a structure-forming agent in the production of meat products is shown on model minced systems with various combinations of meat raw materials and are illustrated by examples 61-70.

 Example 61

Obtained in example 60, the builder is fed to the stage of mixing with the recipe components in accordance with the traditional technological scheme for the production of cooked sausages, using the following raw materials in quantities, kg for the preparation of minced meat:
Premium Beef - 55
Bold pork - 40
Structurant - 5
The minced meat is sent for extrusion into a vapor-tight Amitan casing. After molding, the loaves are placed on the frames and subjected to heat treatment. Heat treatment and cooling are carried out in strict accordance with the current technological instructions for the production of cooked sausages.

Example 62. Similar to example 61, characterized by the use of the following raw materials for the preparation of model stuffing in quantities, kg:
First grade beef - 60
Fatty Pork - 30
Structurant - 10
Example 63. Similar to example 61, characterized by the use of the following raw materials for the preparation of model stuffing in quantities, kg:
First grade beef - 45
Low-fat pork - 40
Structurant - 15
Example 64. The process is carried out as in example 61, using raw materials in amounts, kg, for preparing model minced meat:
Premium Beef - 40
Bold pork - 40
Structurant - 20
Example 65. The process is carried out as in example 61, using raw materials in amounts, kg, for preparing model minced meat:
Premium Beef - 40
Low Fat Pork - 35
Structurant - 25
Example 66. Similar to example 61, characterized by the use of the following raw materials in quantities, kg:
First grade beef - 30
Bold pork - 40
Structuring agent - 30
Example 67. Similar to example 61, characterized by the use of the following raw materials in quantities, kg:
Premium Beef - 40
Bold Pork - 25
Structurant - 35
Example 68. The process is carried out as in example 61, using the following raw materials for the preparation of minced meat, kg:
First grade beef - 40
Low Fat Pork - 20
Structurant - 40
Example 69. Similar to example 61, characterized by the use of the following raw materials in quantities, kg:
Second grade beef - 30
Bold Pork - 25
Structurant - 45
Example 70. The process is carried out as in example 61, using the following raw materials in quantities, kg:
Second grade beef - 30
Fat Pork - 20
Structurant - 50
Functional and technological properties of model minced meat and protein content in the products obtained according to examples 61-70 are given in table. 8.

 According to the table. 8, sausages prepared according to examples 64-66 have the best indicators (protein content, yield).

 Products prepared according to examples 61-63 have an acceptable level of functional and technological properties and quality, however, the use of a builder in quantities lower than those specified in examples 64-66 is not economically feasible.

 Products prepared according to examples 67-70 have acceptable levels of functional and technological properties, yield, protein content, but are unacceptable in terms of organoleptic characteristics (pronounced plant flavor).

 Similar results were obtained when using a structure-forming agent in model formulations of minced meat in the preparation of chopped semi-finished products by traditional technology.

Compared with the prototype, the proposed technical solution has the following advantages:
the functional and technological properties of the builder and minced meat are increased with its use;
biological and nutritional value increases due to the balance of amino acid composition;
expanding the functionality of the secondary raw materials of the meat industry, which is hardly needed for food purposes;
savings in basic meat raw materials are achieved;
the output of finished products increases;
the cost of finished products is reduced through the use of domestic plant materials;
a structurant and products with its use contain high-quality protein and are enriched with dietary vegetable fibers included in their composition, minerals, vitamins with pronounced physiological activity;
the effect of additional enrichment of products with biologically active substances is achieved through the use of powdered milk-vegetable semi-finished products, representing a concentrate of useful substances of milk and vegetable crops;
the multifunctionality of the powders provides good color and organoleptic characteristics of the builder and products using it.

Claims (1)

A method of obtaining a structurant for food products, mainly meat, involving the preparation of secondary collagen-containing raw materials, cooking in water, grinding, mixing with broth from cooking, regrinding, holding at a temperature of 2-4 ^o C for 10-24 hours, characterized in that before re-grinding, a plant component is additionally added, which includes lentil flour pre-hydrated in a 1: 3 ratio and / or pre-hydrated powdered milk a semi-finished product, while carrot-milk, hydrated in a ratio of 1: 1, and / or beet-milk, hydrated in a ratio of 1: 1, and / or pumpkin and milk, hydrated in a ratio of 1: 2, and as a powdered semi-finished product are used, and / or zucchini-milk, hydrated in a 1: 2 ratio, and secondary collagen-containing raw materials, hydrated lentil flour and hydrated semi-finished powder are mixed in a ratio of 6-7: 1-3: 1-2, respectively.

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