RU2265381C2 - Food additive for caviar and fishery products - Google Patents

Abstract

FIELD: fish industry, in particular food additive for caviar and fishery products.

SUBSTANCE: claimed food additive contains sorbic acid, sorbic acid salt, isoascorbic acid salt and mixture of carboxylic acids or salts thereof selected from group containing propionic acid, tartaric acid, succinic acid, benzoic acid, arachidonic acid, levulinic acid, malonic acid, glycine, malic acid salt, alanine, citric acid salt, polyunsaturated fatty acids form fish oils. Moreover additive optionally contains isoascorbic acid and gulonic acid or salt thereof in amount of 20-30 %. Method of present invention makes it possible to prevent oxidation processes and as a result to eliminate oxidized oil off-flavor and taste and to conserve caviar color and native properties.

EFFECT: microbial safe products with increased shelf stability at positive temperature.

3 cl, 4 ex

Description

The invention relates to the fishing industry, namely to obtain a food additive for caviar and fish products.

There is a method of preserving fish eggs, in which, when carrying out canning techniques, polyunsaturated and essential fatty acids obtained from different breeds of fish are introduced for enrichment (see RF patent 2110921, A 23 L 1/328 1994).

A known method for the preparation of pinagor granular caviar, including the enrichment of caviar with a food additive to enhance the taste. The additive contains a homogenate of salted milk, fish, sodium glutamate, citric and sorbic acids. The additive is used in the preparation of granular pinago caviar (see RF Patent 2179815, A 23 L 1/328 2000) (prototype). The use of food additives in these methods allows you to get caviar with the desired taste. However, during storage of these products, oxidative processes can occur, and the use of food additives enhances this process, there is a taste of oxidized fat and odor.

The technical task of the claimed invention is to obtain a food additive that allows you to maintain microbial safety of products, prevent oxidative processes and thereby eliminate the smell and taste of oxidized fat, preserve the color of caviar products, at the same time, preserve their native properties during long-term storage and at positive storage temperatures, at the same time, enrich caviar and fish products with polyunsaturated fatty acids, thereby creating functional products, for example, for lower reduction of blood cholesterol, normalization of lipid metabolism.

The problem is solved by creating a food additive for caviar and fish products, including sorbic acid, a salt of sorbic acid, a salt of isoascorbic acid and a mixture of carboxylic acids or their salts, selected from the range containing propionic, tartaric, succinic, benzoic, arachidonic, levulinic, malonic acids , glycine, malic acid salt, alanine, citric acid salt, polyunsaturated fatty acids from fish oils in the following ratio, wt.%:

sorbic acid 1-5 sorbic acid salt 9-30 isoascorbic acid salt 10-40

a mixture of carboxylic acids or their salts,

selected from a range containing wine,

propionic, amber, benzoic, arachidonic,

levulinic, malonic acid, glycine,

malic acid salt, alanine, citric acid salt,

polyunsaturated fatty acids from fish oils rest

In addition, it contains isoascorbic acid.

The additive may contain gulonic acid or its salt in an amount of 20-30%.

A food supplement is prepared by mixing the components.

The quantitative ratio of the components is taken taking into account the achievement of the technical task.

The components are selected in order to enhance the antiseptic properties of sorbic acid to suppress yeast mold, as well as to enhance antioxidant activity in general. However, in conjunction with the use of isoascorbic acid, the food supplement stabilizes the pH of the products.

The food supplement contains ingredients (polyunsaturated fatty acids from fish fats, amino acid glycine, acid salts), which make it possible to enrich traditional products (caviar and fish products) with useful substances to a level comparable to physiological norms of their consumption (10-50% of the average daily requirement) e.g. potassium salts. In addition, the ingredients are selected taking into account the manifestation of properties, subject to the preservation of natural qualities, nutritional value of the product, increase the safety and stability of the product.

The carboxylic acid mixture may contain tartaric acid, propionic acid, succinic acid, glycine, benzoic acid, succinic acid, arachidonic acid, levulinic acid, malic acid salt, alanine, malonic acid, citric acid salt, polyunsaturated fatty acids from fish oils, with a total content of 40% w3 fatty acids (eicosapentaenoic and docosahexaenoic).

Example 1. To preserve salmon caviar, take a food supplement containing in wt.%: Sorbic acid 1, salt of sorbic acid 30, salt of isoascorbic acid 10, a mixture of carboxylic acids or their salts selected from the series containing propionic, tartaric, succinic, benzoic, arachidonic, levulinic, malonic acids, glycine, malic acid salt, alanine, citric acid salt, polyunsaturated fatty acids from fish oils 59. The caviar is added to the caviar according to the technological mode of production of caviar products. Finished caviar products were stored for 2 months. longer than a similar one developed by technology using a preservative according to the prototype. Tasting indicators corresponded to standard indicators. The caviar had a bright color, the grain was elastic, there was no sour smell. In the physicochemical analysis, the content of polyunsaturated fatty acids was up to 10%.

Example 2. To preserve the eggs of partial breeds of fish (pike) take a food supplement containing in wt.%: Sorbic acid 4, salt of sorbic acid 9, salt of isoascorbic acid 36, a mixture of carboxylic acids or their salts selected from a series containing propionic, tartaric, succinic, benzoic, arachidonic, levulinic, malonic acids, glycine, malic acid salt, alanine, citric acid salt, polyunsaturated fatty acids from fish oils 51. The additive is introduced into caviar, according to the technological mode of production of caviar products. Finished caviar products were stored for 1.5 months. longer, similar, developed according to the technology using the preservative of the prototype. Tasting indicators corresponded to standard indicators. The caviar had a bright color, there was no smack of oxidized fat. In the physicochemical analysis, the content of polyunsaturated fatty acids was up to 9%.

Example 3. For the production of preserves from herring in dill, take a food supplement containing in wt.%: Sorbic acid 5, salt of sorbic acid 26, salt of isoascorbic acid 40, a mixture of carboxylic acids or their salts selected from a series containing propionic, tartaric , succinic, benzoic, arachidonic, levulinic, malonic acids, glycine, malic acid salt, alanine, citric acid salt, polyunsaturated fatty acids from fish oils 29. The food supplement is added together with other ingredients to a jar of fish and then on to techno the logic of the production of preserves. During storage, the products met regulatory requirements, microbial contamination - within acceptable parameters. Taste, smell corresponded to a five-point scale.

Example 4. For the production of preserves from mackerel in oil, they take a food supplement containing in wt.%: Sorbic acid 4, a salt of sorbic acid 30, a salt of isoascorbic acid 30, a mixture of carboxylic acids or their salts selected from a series containing propionic, tartaric, succinic, benzoic, arachidonic, levulinic, malonic acids, glycine, malic acid salt, alanine, citric acid salt, polyunsaturated fatty acids from fish oils 16 and gulonic acid in an amount of 20%.

A food supplement is added together with other ingredients to a jar of fish and further according to the technology for the production of preserves. During storage, the products met regulatory requirements, microbial contamination - within acceptable parameters. Taste, smell corresponded to a five-point scale.

Claims (3)

1. A food supplement for caviar and fish products, characterized in that it includes sorbic acid, a salt of sorbic acid, a salt of isoascorbic acid and a mixture of carboxylic acids or their salts selected from the range consisting of tartaric, propionic, succinic, benzoic, arachidonic, levulinic, malonic acids, glycine, malic acid salt, alanine, citric acid salt, polyunsaturated fatty acids from fish oils in the following ratio, wt.%: Sorbic acid 1-5 Sorbic acid salt 9-30 Isoascorbic acid salt 10-40 A mixture of carboxylic acids or their salts selected from the series containing wine, propionic, amber, benzoic, arachidonic, levulin, malonic acid, glycine, apple salt acids, alanine, citric acid salt, polyunsaturated fatty acids from fish fats Rest 2. The nutritional supplement according to claim 1, characterized in that it contains isoascorbic acid. 3. The nutritional supplement according to claim 1, characterized in that it contains gulonic acid or its salt in an amount of 20-30%.