RU2287960C2 - Method for producing of lipid and vitamin complex from fish spawn - Google Patents

Abstract

FIELD: food-processing and fish industry.

SUBSTANCE: method involves washing sturgeon fish roes using 10%-saline solution and removing excessive saline solution; destructing roes; separating spawn juice from connecting tissue and egg cell envelope and holding during 2-10 days at temperature of 0-10 C until maximal breaking of fat and water-soluble components is reached; collecting fat layer and centrifuging intermediate layer formed between fat and aqueous phase.

EFFECT: high biological value of product from crude material unfit for further utilization, in particular, from rejected sturgeon fish roes.

3 cl, 1 tbl, 4 ex

Description

The present invention relates to the food and fish industry, and in particular to a technology for producing emulsion protein-fat products based on fish raw materials using fish oils as a fat component. It can be used in the manufacture of food products, in particular for the preparation of sauces, dressings for salads and products with therapeutic and prophylactic properties.

The high content of polyene fatty acids (PUFAs) in lipids, especially eicosapentaenoic and decosapentaenoic, determines their pharmacological properties, namely: a positive effect on lipid metabolism, a decrease in serum cholesterol and triglycerides, normalization of the plasma lipiprotein spectrum, relief of anti-asthma, antitumor effect resistance to toxins, immunostimulating effect.

There is a method of obtaining a food product from hydrobiont eggs, including extracting, washing, drying, sorting hydrobiont eggs and mixing prepared caviar with edible fat and sodium chloride, and echinoderms, mainly cucumaria or sea urchin, are used as hydrobiont caviar; / or substandard eggs, excluding dark-colored eggs, before mixing the prepared echinoderm eggs are crushed to a homogeneous mass that is mixed in a homogenizer with g striation edible fat in a ratio of crushed caviar: 1:10 edible fat and sodium chloride in an amount of not more than 1% by weight of the mixture (Patent RU №2182448, 2002.).

The known method involves the use of crushed echinoderm caviar mixed with an additional component - edible fat and requires the use of low concentrations of echinoderm caviar.

The technical result of the invention is to improve the organoleptic properties, obtaining a product of high biological value from unsuitable for further use of raw materials - rejected salmon fish rodents.

The technical result is achieved by the fact that in the method for producing a complex of lipids and vitamins from fish eggs, according to the invention, rejected salmon fish are used, washed with a 2.5-10% salt solution, the excess salt solution is removed, the harrows are destroyed, caviar juice is separated from the connective tissue and egg shells, incubated for 2-10 days at a temperature of 0-10 ° C until the maximum separation of fat and water-soluble components is achieved, a layer of fat is collected, and the intermediate layer between the fat and the aqueous phase is centrifuged.

In the production of caviar, for one reason or another, paws are rejected. The caviar in them is not suitable for salting. This material is used in this method to obtain a complex of lipids and vitamins. The pails are destroyed by pressing, the caviar juice is separated from the connective tissue and the egg shells by sedimentation, then the caviar juice is kept for 2-10 days in containers to achieve maximum separation of fat and water-soluble components

Salmon caviar contains up to 15% fat, the composition of which is rich in a large set of polyunsaturated fatty acids. The fatty acid composition of fat extracted from salmon caviar is shown in the table.

Table 1 Indicator Content% Monounsaturated Acids 32,0773 Including palmitoleic 6,5247 oleic 14,4117 gadoleic 3,0234 eruca 8.1175 Polyunsaturated Acids 41.9144 linoleic 4.3095 linolenic 5,1456 octadecatetraene 3,0060 eicosapentaenoic 10.3293 arachidonic 2.1579 decapentaenoic 1,1471 decosahexaenoic 3,3198

It is advisable to destroy the oysters by pressing or homogenizing.

It is preferable to separate caviar juice from connective tissue and egg shells by sedimentation and filtration.

The resulting complex can be used for sale both in liquid form and in the form of capsules.

Example 1

The rejected pink salmon (Onkchorkchicus gorbusha) patches are punched and washed with a 2.5% salt solution, excess salt solution is removed. Destroy the testicles by pressing. Separate caviar juice from connective tissue and egg shells by sedimentation and filtration. Withstand 2 days at a temperature of 10 ° C.

The resulting layer of fat is collected, and the intermediate layer between the fat and the aqueous phase is centrifuged.

Example 2

The rejected sockeye salmon (Onkchorkchicus nerka) is washed with a 10% salt solution and added with brine to a salt concentration of 5-8% in the caviar. Remove excess salt solution. Destroy the testicles by homogenization. Separate caviar juice from connective tissue and egg shells by sedimentation and filtration. Maintain 5 days at a temperature of 0 ° C.

The resulting layer of fat is collected, and the intermediate layer between the fat and the aqueous phase is centrifuged.

The fat yield is 10%.

Example 3

Rejected trout hawks are washed with 5% salt solution, excess salt solution is removed. Destroy the testicles by pressing. Separate caviar juice from connective tissue and egg shells by sedimentation and filtration. Withstand 10 days at a temperature of 8 ° C.

The resulting layer of fat is collected, and the intermediate layer between the fat and the aqueous phase is centrifuged.

The fat yield is 14%.

Example 4

Rejected trout hawks are washed with 5% salt solution, excess salt solution is removed. Destroy the testicles by homogenization. It is frozen to a temperature of minus 18 - minus 20 ° C. After thawing, the caviar juice is separated from the connective tissue and the membranes of the egg. Withstand 5 days at a temperature of 10 ° C.

The resulting layer of fat is collected, and the intermediate layer between the fat and the aqueous phase is centrifuged.

The fat yield is 8%.

Claims (3)

1. A method of obtaining a complex of lipids and vitamins from fish roe, characterized in that they use rejected salmon fish rosette, washed with a 2.5-10% salt solution, remove the excess salt solution, destroy the oysters, and separate the caviar juice from the connective tissue and membranes eggs, kept for 2-10 days at a temperature of 0-10 ° C until the maximum separation of fat and water-soluble components is achieved, a layer of fat is collected, and the intermediate layer between the fat and the aqueous phase is centrifuged. 2. The method of obtaining the complex of lipids and vitamins according to claim 1, characterized in that the destruction of the oysters is carried out by pressing or homogenization. 3. The method of obtaining the complex of lipids and vitamins according to claim 1, characterized in that the caviar juice is separated from the connective tissue and egg shells by sedimentation and filtration methods.