RU2277795C1 - Method for producing of amino acid hydrolysate - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of protein compositions for food products.

SUBSTANCE: method involves cutting raw fish material; homogenizing raw fish material by grinding thereof and forming reaction mixture through processing of homogenate with the use of enzymic complex separated from raw fish material; providing enzymic hydrolysis of reaction mixture; inactivating enzymes by heating of reaction mixture; centrifuging reaction mixture for separating hydrolysate; drying hydrolysate for obtaining of dry product; using viscera contents of raw fish material as enzymic complex source to be cut and adapted for enzymic hydrolysis, with quantitative ratio of raw fish material and viscera contents of raw fish material in reaction mixture being set on condition that 50-300 units of proteolytic activity of enzymic complex per 1 g of raw fish material homogenate be provided; adding distilled water and sodium hydroxide solution into reaction mixture to provide for pH value of 7.4-7.6. Enzymic hydrolysis is carried out at temperature of 40-50 C until amino nitrogen concentration is 850-900 mg%. After centrifuging of reaction mixture, enzymes are additionally inactivated, said process being accompanied with clarification of hydrolysate and addition of hydrochloric acid until pH value reaches 3.15-3.25, with following fish fat separation and addition into hydrolysate of sodium hydroxide solution until pH value is 6.0-6.2.

EFFECT: provision for creating conditions for deep hydrolysate of raw fish material proteins by means of native composition of enzymic complex and accumulation of maximal amount of amino acids with native composition thereof being retained.

4 cl, 2 tbl

Description

The invention relates to the field of processing proteins for food purposes and to obtain a protein composition for food products, in particular from fish and marine animals.

Known methods for producing proteins from raw materials containing it, for example fish, involving the cutting of fish raw materials, homogenizing fish raw materials by grinding, forming a reaction mixture by treating a fish raw material homogenate with a proteolytic enzyme from animal feed, enzymatic hydrolysis of the reaction mixture, inactivation of enzymes by heating the reaction mixture, separation the target product, concentration and drying of the product (for example, SU No. 708986 A 23 J 3/00, 1980)

Known methods for producing decomposition products of animal tissues are most often based on the introduction of proteolytic enzymes of microorganisms from the outside, which ultimately as a result of differences in the origin of enzymes and protein mass leads to a low yield of free amino acids due to limited hydrolysis and to a deterioration in the amino acid composition of the finished product.

As a prototype, a method for producing an amino acid hydrolyzate was selected, which involves cutting fish stock, homogenizing fish stock by grinding, forming a reaction mixture by treating the fish stock homogenate with an enzymatic complex isolated from fish stock, enzymatic hydrolysis of the reaction mixture, inactivation of enzymes by heating the reaction mixture, centrifugation of the reaction mixture with the release of the hydrolyzate and drying the hydrolyzate with the formation of a dry product (RU No. 2055482, A 23 J 3/34, 1996).

The known method is characterized by complexity, as it involves the introduction of the enzyme in the form of a pre-formed mass of the enzymatic complex of pyloric appendages of the intestines of fish with their subsequent homogenization. In addition, in the specified method for obtaining the enzymatic complex in an amount sufficient for hydrolysis, the involvement of non-native intestines of fish raw materials takes place.

The task to which the invention is directed is the creation of an effective technology for the manufacture of a product with high biological and nutritional value.

The technical result that can be obtained by carrying out the invention is the technological provision of conditions for the deep hydrolysis of fish raw proteins by the native composition of the enzymatic complex and the accumulation of the maximum amount of amino acids while maintaining their native composition.

The specified technical result is achieved by a method for producing an amino acid hydrolyzate, which involves cutting fish stock, homogenizing fish stock by grinding, forming a reaction mixture by treating the fish stock homogenate with an enzymatic complex isolated from fish stock, enzymatic hydrolysis of the reaction mixture, inactivation of enzymes by heating the reaction mixture, centrifugation of the reaction mixture with the release of the hydrolyzate and drying the hydrolyzate to form a dry product, s due to the fact that as the source of the enzymatic complex isolated from fish raw materials, the contents of the cut uterus subjected to cutting and subject to enzymatic hydrolysis of the fish raw materials are used, while the quantitative ratio of the fish raw materials and the contents of the uterine fish stock in the reaction mixture is established from the condition of providing 50-300 units of proteolytic the activity of the enzymatic complex per 1 g of homogenate of fish raw materials, and distilled water and sodium hydroxide solution are added to the reaction mixture until pH 7.4-7.6, enzymatic hydrolysis is carried out at a temperature of 40-50 ° C until the concentration of amine nitrogen is reached - 850-900 mg%, and after centrifugation of the reaction mixture, additional enzyme inactivation is carried out and is accompanied by clarification of the hydrolyzate with the addition of hydrochloric acid until a pH of 3.15-3.25 is reached and fish oil is separated and then caustic soda solution is added to the hydrolyzate until a pH of 6.0-6.2 is reached.

And also due to the fact that before drying the hydrolyzate, the hydrolyzate is concentrated by evaporation of moisture to reduce the volume by 6.5-7 times.

And also due to the fact that the concentration is carried out at a temperature of 55-70 ° C and at a pressure of 0.015-0.025 MPa.

And also due to the fact that the hydrolyzate is dried to a residual moisture content of not more than 7.0%.

The implementation of the method and the manifestation of the invention are as follows.

As fish raw materials for obtaining a hydrolyzate, fish species having a stomach and / or esophagus with the functions of respiratory, depot and primary food processing (for example, salmon, perch and pike species) are preferred. Actually the fish is washed and subjected to cutting with the separation of the head and the extraction of the contents of the womb. After sorting (individually decapitated carcasses and contents of the womb), fish raw materials from decapitated carcasses are homogenized by grinding and are loaded into the hydrosyser as a homogenate. To form a reaction mixture by treating a fish raw material homogenate with an enzymatic complex, the source of the enzymatic complex isolated from fish raw materials is used to cut the womb of the fish raw material to be enzymatically hydrolyzed, and the proportion of fish raw material and the contents of the fish raw womb in the reaction mixture is determined from conditions for providing 50-300 units of proteolytic activity of the enzymatic complex per 1 g of fish raw material homogenate (EA / g substrate). Simultaneously with the introduction of the enzymatic complex, distilled water and sodium hydroxide solution (for example, with a mass fraction of solute of 20%) are added to the reaction mixture with continuous stirring until the pH reaches 7.4-7.6. Enzymatic hydrolysis is carried out at a temperature of 40-50 ° C. During the hydrolysis, the pH of the reaction mixture is maintained in the range of 7.4-7.6, and to control the depth of the breakdown of protein substances by formal titration, samples are periodically taken for the content of amine nitrogen (amine group nitrogen). After about 6-12 hours, when the concentration of amine nitrogen reaches 850-900 mg%, the hydrolysis is stopped by inactivation of the enzymes by successively heating the reaction mixture to a temperature of 90 ° C, keeping it in a heated state for 10 minutes and cooling to room temperature.

In a cooled state, the reaction mixture is subjected to centrifugation with the release of the hydrolyzate in the form of a liquid fraction and an unhydrolyzed precipitate with a moisture content of 70-80%. After centrifugation of the reaction mixture, an additional inactivation of the enzymes is carried out and it is accompanied by clarification of the hydrolyzate with separation of fish oil, for which hydrochloric acid is added to the hydrolyzate isolated as a liquid fraction (for example, with a mass fraction of solute of 20%) until a pH of 3.15 is reached. 3.25, the resulting mixture with constant stirring is heated to a temperature of 90 ° C for 10 minutes and sent to the separation of fish oil. A solution of sodium hydroxide is added to the hydrolyzate thus separated until a pH of 6.0-6.2 is reached, and with constant stirring, they can be sent for concentration. The latter is carried out by evaporation, for example, in a vacuum evaporator at a temperature of 55-70 ° C and at a pressure of 0.015-0.025 MPa to reduce the volume by 6.5-7 times. The duration of this operation can be 5 hours. The hydrolyzate concentrate is collected in a collector, and then sent for drying. In order to avoid crystallization of the hydrolyzate concentrate, the temperature in the collector is maintained within the range of 50-60 ° C.

The drying of the hydrolyzate concentrate is carried out to a residual moisture content of not more than 7.0%, for example, in a spray drying unit at a coolant inlet temperature of 140-160 ° C and at an outlet of 80-90 ° C. The spent heat carrier is purified to a degree of 98%, for example, in the first stage in a cyclone and in the second stage in a bag filter.

The resulting finished product is Packed 5 kg in paper bags with a polyethylene liner. Inserts are sealed, and paper bags are sealed. Bags are placed in cardboard-packed drums. Product storage is carried out in a dry place at a temperature of 20-22 ° C.

The content of free amino acids in the finished product depends on changes (for example, seasonal) of the proteolytic activity of the enzymatic complex of the contents of the uterus of fish raw materials, while the quantitative ratio of fish raw materials and the contents of the uterus of fish raw materials in the reaction mixture selected from the condition of providing more than 300 units of proteolytic activity of the enzymatic complex by 1 g of homogenate, impractical due to the absence of changes in the depth of hydrolysis, and the quantitative ratio selected from the conditions for ensuring its 50 units of proteolytic activity of the enzymatic complex per 1 g of homogenate creates the conditions for undesirable activation of putrefactive microflora.

In particular, during the hydrolysis of the reaction mixture of fish raw materials with an enzymatic complex isolated from fish raw materials with a pH of 7.6 at a temperature of 50 ° C until reaching an amine nitrogen concentration of 900 mg%, inactivation of enzymes with clarification of the hydrolyzate at pH 3.25, separation of fish oil and restoration of the physiologically optimal pH value of 6.2, concentration at a temperature of 70 ° C and at a pressure of 0.025 MPa with a decrease in volume by 7 times and final drying to a residual moisture content of not more than 7.0%; the final product is an amino acid hydrolyzate has the following indicators of biological and nutritional value (table 1).

Table 1 Name Content in% of dry matter at EA / g of substrate more than 300 300 150 fifty Lysine 1.76 1.76 1,69 1.48 Histidine 1,53 1,53 1.47 1.29 Arginine 1.23 1.23 1.18 1,04 Aspartic acid 2.83 2.83 2.72 2,38 Threonine 1.01 1.01 0.97 0.85 Series 1,08 1,08 1,04 0.91 Glutamic acid 4.9 4.9 4.72 4.13 Proline 3.16 3.16 3.04 2.66 Glycine 4.24 4.24 4.08 3.57 Alanine 4.82 4.82 4.64 4.06 Cystine 0.23 0.23 0.22 0.19 Valine 3.08 3.08 2.97 2.59 Methionine 0.8 0.8 0.77 0.67 Isoleucine 2.49 2.49 2.40 2.10 Leucine 4.15 4.15 4.00 3,50 Tyrosine 1.83 1.83 1.76 1,54 Phenylalanine 2.41 2.41 2,32 2.03 Total 41.55 41.55 40.00 35.00 The duration of hydrolysis, hour 6-8 10 12 fifteen

In particular, during the hydrolysis of the reaction mixture of fish raw materials with an enzymatic complex isolated from fish raw materials with a pH value of 7.4 at a temperature of 40 ° C until reaching an amine nitrogen concentration of 850 mg%, inactivation of enzymes with clarification of the hydrolyzate at pH 3.15, separation of fish oil and restoration of physiologically optimal pH 6.0, concentration at a temperature of 55 ° C and at a pressure of 0.015 MPa with a decrease in volume by 6.5 times and final drying to a residual moisture content of not more than 7.0%; the final product is amino acid hydrolysis It has the following indicators of biological and nutritional value (Table 2).

table 2 Name Content in% of dry matter at EA / g of substrate more than 300 300 150 fifty Lysine 1.74 1.74 1.68 1.47 Histidine 1,52 1,52 1.46 1.28 Arginine 1.22 1.22 1.18 1,03 Aspartic acid 2.81 2.81 2.71 2,37 Threonine 1.00 1.00 0.97 0.85 Serine 1,07 1,07 1,03 0.90 Glutamic acid 4.86 4.86 4.69 4.10 Proline 3.13 3.13 3.02 2.65 Glycine 4.20 4.20 4.06 3,55 Alanine 4.78 4.78 4.61 4.04 Cystine 0.23 0.23 0.22 0.19 Valine 3.05 3.05 2.95 2,58 Methionine 0.79 0.79 0.77 0.67 Isoleucine 2.47 2.47 2,38 2.09 Leucine 4.11 4.11 3.97 3.48 Tyrosine 1.81 1.81 1.75 1,53 Phenylalanine 2,39 2,39 2,31 2.02 Total 41.19 41.19 39.77 34.80 The duration of hydrolysis, hour 6-8 10 12 fifteen

Claims (4)

1. A method for producing an amino acid hydrolyzate, comprising cutting fish stock, homogenizing fish stock by grinding, forming a reaction mixture by treating the fish stock homogenate with an enzymatic complex isolated from fish stock, enzymatic hydrolysis of the reaction mixture, inactivating enzymes by heating the reaction mixture, centrifuging the reaction mixture to isolate hydrolyzate and drying the hydrolyzate to form a dry product, characterized in that as a source of farms of the native complex isolated from fish raw materials, the contents of the cut uterus subjected to the enzymatic hydrolysis of fish raw materials are used, while the quantitative ratio of fish raw materials and the contents of the womb of fish raw materials in the reaction mixture is established from the condition of providing 50-300 units of proteolytic activity of the enzymatic complex per 1 g of homogenate fish raw materials, with distilled water and sodium hydroxide solution being added to the reaction mixture until a pH of 7.4-7.6 is reached, enzymatic hydrolysis of they are bred at a temperature of 40-50 ° C until an amine nitrogen concentration of 850-900 mg% is reached, and after centrifugation of the reaction mixture, additional enzyme inactivation is carried out and is accompanied by clarification of the hydrolyzate with the addition of hydrochloric acid until a pH of 3.15-3.25 is reached and separation fish oil and the subsequent addition of sodium hydroxide solution to the hydrolyzate until a pH of 6.0-6.2 is reached. 2. The method according to claim 1, characterized in that before drying the hydrolyzate, the hydrolyzate is concentrated by evaporation of moisture to reduce the volume by 6.5-7 times. 3. The method according to claim 2, characterized in that the concentration is carried out at a temperature of 55-70 ° C and at a pressure of 0.015-0.025 MPa. 4. The method according to claim 2, characterized in that the hydrolyzate is dried to a residual moisture content of not more than 7.0%.