RU2216203C2 - Method for producing of biologically full-value protein composite - Google Patents

Abstract

FIELD: food- processing industry. SUBSTANCE: method involves producing biologically full-value protein composite on the basis of secondary raw material of agriculture, food-processing production and products delivered from cattle, poultry and rabbit slaughterhouse; introducing into low-value raw meat nitrogen and carbon sources - whey and ammonium salts used in an amount of 5-10% by weight of substrate, homogenized vegetable raw material - carrot, cabbage, wheat grit used in the ratio of 2:1:1, and multistrain combinations of microorganisms. Above main substrates have high bacterial contamination extent and low nutritive value, so fermentation of said substrates is performed with the use of microorganisms having strong antagonistic properties for reducing native contamination and improving adaptation of other strains of microorganisms. EFFECT: provision for maximal accumulation of active biomass and metabolism products comprising predetermined macro- and microelements. 5 tbl, 3 ex

Description

 The invention relates to the food industry and can be used to enrich the protein components of raw meat with basic macro and micro components by fermentation using multi-strain combinations of microorganisms that contribute to the improvement of its functional and technological properties and nutritional value.

 A known method of obtaining a protein product, providing for the moistening of secondary food raw materials, followed by the cultivation of lactic acid bacteria on it [Copyright certificate 1117874, MKI: A 23 J 1/18 // C 12 N 1/20].

 The disadvantages of the method include the fact that the resulting product contains an insufficient amount of essential amino acids, and is also depleted in vitamins and microcomponents and has low sanitary indicators (the presence of E. coli bacteria).

 The closest solution to the technical essence is a method of producing a food supplement, which involves mixing a food supplement based on plant materials consisting of carrots, cabbage and wheat bran in a ratio of 2: 1: 1, with an enriched substrate, the introduction of microorganisms and fermentation [Patent Ru 2136175, A 23 L 1/105, 09/10/1999].

 The disadvantages of the method include the fact that the amino acid composition of the protein of fermented plant substrates is limited in almost all essential amino acids in relation to the "reference" protein.

 The objective of the invention is aimed at increasing the biological value of the composite, targeted fortification, improving its sanitary indicators due to the accumulation of active biomass and metabolic products in selected strains included in multi-strain combinations.

 The problem is solved in that according to the invention, a method for producing a biologically complete protein composite provides for the enrichment of category II by-products with plant components and additional sources of nitrogen and carbon, followed by the cultivation of microorganism strains on it in various combinations.

 Multi-strain starter cultures are used, consisting of the following microorganisms in various combinations: Lactobacillis plantarium 31, 32, Lactobacillis acidophilus N; Bifidobacterium adidolescentis.MC-42; Streptococcus liquefaciens 115, Propionibacterium shermani E6; Micrococcus caseolyticus 38; Debaryomyces clotckery 4D; Candida utilis v-51.

In this case, microorganisms are grown at a temperature of 24-28 ^o C for 22-26 hours

 The essence of the proposed method is as follows. A method of obtaining a biologically complete protein composite based on secondary raw materials of agriculture, food production and products coming from slaughter of cattle, poultry and rabbits is carried out by simultaneously introducing nitrogen and carbon sources (5-10% serum and ammonium salts into the listed low-grade raw materials) to the mass of the substrate), plant homogenized raw materials (carrots, cabbage, wheat bran in a ratio of 2: 1: 1), multi-strain starter culture.

 The listed main substrates have a high level of microbial contamination and low nutritional value, therefore, for their fermentation, it is necessary to use microorganisms with strong antagonistic properties to reduce native seeding and improve adaptation of other strains of microorganisms. To this end, additional sources of nitrogen and carbon are introduced to ensure maximum biomass accumulation on the substrates used.

 For targeted vitaminization of the product, nutritional supplements based on plant materials are used, consisting of carrots, cabbage, wheat bran in a ratio of 2: 1: 1. They contain a large amount of vitamins (B1; B2; PP; C: K; β-carotene, flavonoids) and minerals (Na; K; Ca: Mg; P; Fe; S; Zn; Cu).

 Using lactic acid microorganisms, it is possible to increase the biological value of plant components and give them therapeutic and preventive properties by accumulating microbial biomass and their metabolic products in them.

The choice of these types of plant components for adding to the substrate is determined by the following: carrots, cabbage, wheat bran, most compatible with meat and other raw materials, are natural products with the necessary growth factors (a source of carbohydrates and growth substances) for lactic microorganisms, and wheat bran, except food properties, realize themselves as a baking powder additives. The creation of temperature conditions contributes not only to an increase in microbial biomass, but also to the accumulation of biosynthesis products, in particular vitamin B ₁₂ , produced by propionic acid bacteria.

 The microorganism strains used were obtained: Debaryomyces clotckery 4D, Lactobacillis plantarium 31, 32, Micrococcus caseolyticus 38 - from VKPM (All-Russian Collection of Industrial Strains VNIIGenetika); Lactobacillis acidophilus N, Bifidobacterium adidolescentis.MC-42, Propionibacterium shermani E6 - from the collection of the Central Laboratory of Microbiology VNIMI; Candida utilis v-51, Streptococcus liquefaciens 115 - from the collection of strains of GVNII them. Tarasovich.

 All of these strains have the potential for growth on meat substrates, high enzymatic activity. When they are added to the substrate, it is enriched with a given quality composition for the main macro- and microcomponents, in particular protein, carbohydrates, amino acids, vitamins and minerals.

 Good growth of all cultures was where spleen and lung were used as meat substrate; biomass increased by 2-3 orders of magnitude compared to the original. Cultures also grew well on other substrates, on which the growth of biomass was somewhat lower.

 The most intensive growth was observed in the culture of Streptococcus liquefaciens 115, where the spleen and scar were meat substrates. This is apparently due to the fact that Streptococcus liquefaciens 115 have a pronounced peptonizing ability.

 As a result of preliminary studies, we selected the strains with the greatest biosynthesis ability on the initial substrates, Streptococcus liquefaciens 115, Debaryomyces clotckery 4D, Lactobacillis plantarium 31, 32.

 A study of the amino acid composition of the obtained biomass (Table 1) showed that the amount of substrate protein did not change, but significant qualitative changes occurred - the proportion of essential amino acids in the total protein volume increased, which increases the biological value of the substrate.

 Significantly increased the number of sulfur-containing amino acids (metonin, cystine), which in the starting substrates of category II comprise a small amount, i.e. on the verge of sensitivity of the determination method, and in the scar are completely absent.

 Judging by the sum of the essential amino acids, the content of complete protein in the bacterial biomass is higher than in the yeast, and corresponds to the amino acid composition of beef. In the biomass of yeast, essential amino acids are present in adequate quantities and their amount is adequate to the sum of the essential amino acids in the conditional “ideal” protein.

 In order to increase the biomass of microorganisms on the studied substrates, additional sources of nitrogen and carbon necessary for the growth of the microbial cell were used. As additives, affordable and cheap substances — whey and ammonium salts — were used; model experiments were performed on Chapek’s synthetic medium, into which various amounts of these substances were added. As a result of the study, it was found that the mushrooms Debaryomyces clotckery 4D well absorb mineral nitrogen, and enterococci and lactic acid bacteria - carbon and nitrogen of organic substances of whey. Therefore, in order to increase the total amount of protein, these additives can be introduced into the starting substrates. A rational dose of substrate enrichment was established - 5-10% by weight.

 The growth of microorganisms on enriched substrates was significantly more intense than without enrichment, and the greatest biomass accumulation in Debaryomyces clotckery 4D fungi was observed when co-cultivated with Streptococcus liquefaciens 115. Since this enterococcus, having peptizing ability, promotes more intensive growth of the fungus and better absorption of nitrogen by it from mineral springs (Table 2).

 Co-cultivation of multi-strain combinations provides a complex effect on the original substrate. When studying the joint growth and biosynthesis of selected strains on contaminated raw materials, a high degree of synergy was established in terms of the amount of active biomass, acid-forming denitrifying and peptonizing abilities. Lactic acid bacteria of the species Lactobacillis plantarium 31, 32 and Lactobacillis acidophilus N, due to the formation of lactic acid, a Propionibacterium shermani E6 and Bifidobacterium adidolescentis.MC-42, and acetic acid, create an acidic environment that helps to reduce the growth of sanitary-indicative microflora in which allows the intensive growth and biosynthesis of other strains used, in particular Micrococcus caseolyticus 38, to accumulate a large number of aromatic compounds more intensively in an acidic environment, its peptonizing and denitrifying properties are enhanced. The cultures of the used fungi adapt more easily in the substrate, become competitive, ahead of the accumulation of biomass of bacterial cultures.

 The method is as follows.

Category II offal is subjected to pre-treatment (cleaning, washing, blanching), crushed by a spinning top. Plant components (carrots, cabbage, wheat bran in a ratio of 2: 1: 1) are homogenized. Combine meat and vegetable raw materials. As additional sources of nitrogen and carbon, serum and ammonium salts are added. The resulting mass is used as a starting substrate for fermentation. The biomass of microorganisms is grown on special media or restored from dry cultures for 2-3 hours at t = 30-37 ^o C. Then suspensions are added to the substrate in the form of a mixture of cultures in equal quantities with an initial concentration of 10 ⁷ -10 ⁹ microbial cells / ml .

 The method is illustrated by the following examples.

 Example 1

 They take a book in a paired state, clean it, wash it for 15-20 minutes in cold water, scald it in boiling water, separate it from the mucous membrane, then grind it on a top.

Vegetables are pre-washed, and wheat bran is poured with warm water at a temperature of 40-45 ^o C. Then carrots, cabbage, wheat bran in a ratio of 2: 1: 1 are crushed in a homogenizer, and the substrate is pasteurized at 80 ^o C for 10 minutes.

Cooked meat and vegetable raw materials (2% by weight of meat raw materials) are placed in a thermostatic container equipped with a stirrer, milk whey 5% by weight of raw materials and a multi-strain starter culture suspension, consisting of Lactobacillis plantanum 31, Streptococcus liquefaciens 115, Propionibacterium 115, are introduced therein E6, Debaryomyces clotckery 4D, in a ratio of 1: 1: 1: 1 at the rate of 10 ⁷ microbial cells / ml per g of substrate, and fermentation was carried out at 30 ^° C for 24 hours. This multi-strain composition provides a significant increase in the substrate of all irreplaceable amino acids and vit Mina B ₁₂ produced by Propionibacterium shermani E6. Vitamin B _{12 of} microbial origin is in coenzyme form and is easily absorbed by the human body. Qualitative changes in substrate proteins are given in table 1; the characteristics of the protein composite are shown in table 3.

 Example 2

The substrate is prepared from a scar. Vegetable raw materials are prepared analogously to example 1. The rumen substrate and vegetable raw materials (5% by weight of meat raw materials) are placed in a thermostatically controlled container with a stirrer, ammonium salts are added in the form of a 2.5% solution in an amount of 10% by weight of all raw materials. This mixture is fermented with a multi-strain starter culture in the form of a microstrain suspension consisting of Lactobacillis plantarium 32, Candida utilis v-51, Micrococcus caseolyticus 38, Bifidobacterium adidolescentis. MC-42 in a ratio of 1: 1: 1: 1 with a concentration of 10 ⁹ microbial cells / ml, and fermentation is carried out at a temperature of 27 ^o C for 26 hours. The change in the amount of biomass of microorganisms is shown in table. 2; the characteristics of the protein composite are given in table 4.

 Example 3

The substrate is prepared from the spleen. In parallel, vegetable raw materials are prepared analogously to example 1. Meat and vegetable raw materials (3% by weight of raw meat) are placed in a flask, milk whey and ammonium salts (2.5% solution) are added in an amount of 5% by weight of all raw materials. This mixture is fermented with a multi-strain starter culture in the form of a micro-strain suspension consisting of Lactobacillis plantarium 31, Lactobacillis acidophilas N; Debaryomyces clotckery 4D, Micrococcus caseolyticus, with a concentration of 10 ⁷ microbial cells / ml, and carry out biosynthesis at a temperature of 25 ^o C for 22 hours. The characteristics of the protein composite are given in table 5.

 After fermentation, the composite is characterized by a balanced amino acid composition shown in Tables 3, 4, 5. It contains a complex of vitamins (mg%) gr. B 0.02-0.06; PP - 1; C - 0.025; β-carotene and can be used as a complete and fortified raw material in the technology of combined meat products.

 A comparative analysis of the nutritional value of fermented substrates showed that the multi-strain compositions used well absorb the nutrients of the enriched substrate, accumulate biomass containing essential amino acids, vitamins, organic acids, enriching the protein components of meat raw materials with a complete protein that can be used in the production of various meat products, approximating technology at the same time to wasteless.

Claims (1)

 A method of obtaining a biologically complete protein composite, comprising mixing a food supplement based on plant materials consisting of carrots, cabbage and wheat bran in a ratio of 2: 1: 1, with an enriched substrate, the introduction of microorganisms and fermentation, characterized in that they are preliminarily used as a substrate processed and crushed by-products of category II enriched with milk whey and ammonium salts, and fermentation is carried out using multi-strain combinations selected on the basis of strains that are adapted to feed meat: Lactobacillis plantarum 32, Micrococcus caseolyticus 38, Debaryomyces clotckery 4D, Streptococcus liquefaciens 115.

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