RU2294119C2 - Method for foodstuff production from brown algae - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: claimed method includes algae disintegration, treatment thereof in acid medium at pH 1.0-3.0; mass heating up to 40-45°C; and holding under stirring for 1.5-2.0 hours. Then mass is neutralized by four-step washing thereof for 20 min in each step up to pH 6.5 at 15-20°C; algae mass is neutralized with sodium hydroxide up to pH 11.0-12.0, heated up to 50-55°C and held under continuous stirring for 2 hours. Hydrolyzed mass is diluted with water up to pH 10.0; held under stirring for 1 h; neutralized with 5 % hydrochloric acid solution up to pH 8.0-9.0 and stirred for 1.0-1.5 hours. Then citric acid is added up to pH 3.5-4.0; mass is under continuous stirring for 1.0-2.0 hours. After mass cooling to 40-45°C multienzyme complex is added in amount of 0.05-0.1 % based on dry algae mass and mass is held under stirring for 0.5-1 hour. Further mass in neutralized up to pH 4.5-5.0 under stirring and homogenized.

EFFECT: product with high content of sodium alginate and bioactive iodine, vitamins and microelements.

2 cl, 1 ex

Description

The invention relates to the food industry and can be used in the manufacture of food additives.

A known method of producing a food semi-finished product "Laminal" from kelp, in which the algae after preliminary soaking in water at 80 ° C for 2-3 hours, infusion and grinding is treated with a solution of food acid at pH 1-3 for 2-3 hours obtaining hydrolyzed mass. Then this mass is washed with fresh water, treated with sodium bicarbonate at pH 8-9, heated for 2-3 hours at a temperature of 80-95 ° C with periodic stirring. The boiled viscous mass is homogenized and neutralized with a food kilot to a pH of 6-6.5. It introduces edible calcium salt in an amount of 0.3-0.5% of the total mass, mixes, packs and pasteurizes (RU 2041656 C1, 08.20.1995).

This product in combination with other products has the properties of a stabilizer and thickener, has anti-radionuclide activity.

However, the disadvantage of this method is the hydrolysis process under conditions of low alkaline treatment, heating during infusion to 80 ° C and boiling algae at a temperature reaching 95 ° C for 2-3 hours. These harsh conditions lead to the destruction of vitamins, iodine compounds and other bio compounds that are not resistant to high temperature. In addition, for the purpose of decontamination, pasteurization of the product is carried out, which also requires its heating above 80 ° C.

The technical result of the proposed invention is to eliminate these drawbacks and obtain a product with higher organoleptic and biochemical properties, with a high content of healthy substances - sodium alginate (about 45%) and bioactive iodine (0.14%), vitamins and minerals at a high degree destruction of algal structures and extraction of bio-compounds important for human health from them.

The essence of the invention lies in the fact that in the proposed method for producing a food product from brown algae, algae are crushed, processed in an acidic medium at a pH of 1.0-3.0, the mass is heated to 40-45 ° C and held under stirring for 1 , 5-2.0 hours, neutralizing the mass by quadrupling it in fresh water for 20 minutes each to a pH of 6.5 at a temperature of 15-20 ° C, hydrolysis of the algal mass by adding sodium hydroxide to a pH of 11, 0-12,0, heating to 50-55 ° С and keeping at constant stirring for 2 hours, dilute the hydrolyzed mass with water to a pH of 10.0, keep it under stirring for 1 hour, neutralize with a 5% hydrochloric acid solution to a pH of 8.0-9.0 and mix for 1.0-1 , 5 hours, after which citric acid is added until the pH drops to 3.5-4.0, incubated with constant stirring for 1.0-2.0 hours, a multienzyme complex is added to the mass cooled to 40-45 ° С " Viscose L "in the amount of 0.05-0.1% of the processed dry mass of algae and incubated for 0.5-1 hour with stirring, neutral the mass is lysed to pH 4.5-5.0 with stirring, the resulting mass is homogenized.

In addition, after homogenization, the homogenized mass is dried.

The proposed method is as follows.

The finished raw material, which is brown algae, purified from various impurities and impurities, is ground to a grain size of 0.5 mm, placed in a reactor, fresh water is added with a hydraulic module of 1: 10-1: 12, it is mixed for 0.5 hours, added a solution of 5% hydrochloric acid to a pH of 1.0-3.0, heated to 40-45 ° C, maintain the mass for 1.5-2 hours with stirring.

As a result, the carboxyl groups of alginic acid are released from metal cations.

Then the mass of algae is neutralized by four times washing (infusion) for 20 minutes each in fresh water to a pH of 6.5 at a temperature of 15-20 ° C at a hydraulic unit of 1:30.

Next, sodium hydroxide is added to the algal mass to a pH of 11.0-12.0, heated to a temperature of 50-55 ° C and kept under stirring for 2 hours.

As a result of alkaline treatment, the algae is hydrolytically broken down and alginic acid is converted into its soluble salt - sodium alginate, which is released from the destroyed algae and diffuses into the solution.

Then the hydrolyzed mass is diluted with water to a pH of 10.0, kept under stirring for 1 hour and then neutralized with a solution of 5% hydrochloric acid to a pH of 8.0-9.0 and stirred for 1.0-1.5 hours.

Subsequently, citric acid is added to the reactor, lowering the pH to 3.5-4.0, incubated for 1.0-2.0 hours, constantly stirring.

In the mixture cooled to 40-45 ° C, the Viscozyme L multienzyme complex is added in an amount of 0.05-0.1% to the dry mass being processed and incubated for 0.5-1 hours with stirring, the mass is neutralized to pH 4.5-5-5 , 0 with stirring, the resulting mass is homogenized.

The multi-enzyme complex Viscose L is a food preparation manufactured by Nova Nordisk (Denmark). It consists of 5 carbohydrase enzymes: arabinose, cellulose, beta-glucanase, hemi-cellulase and xylanase.

As a result of the action of enzymes, an additional more complete release of alginic acid from the treated kelp occurs and sodium alginate is formed from it.

The result is a homogeneous gel-like algae mass without solid inclusions and enriched with biologically active compounds. The content of sodium alginate in terms of alginic acid is 43-45%, the iodine content is at least 0.14% of dry weight.

I pack the gel in jars or other containers.

After homogenization, the homogenized product can be dried and packaged and packaged in containers.

The product has an original pleasant taste and can be used as a semi-finished food product or food additive as a source of alginates, iodine, as well as B vitamins, vitamins A, C, D, micro and macro elements. The product is called "Neolam".

Examples of the implementation of the claimed method.

Example 1. Purified from various impurities and contaminants, Japanese kelp, in an amount of 27 kg, is ground to a grain size of 0.5 mm, placed in a stainless steel reactor, 220 l of fresh water are added, stirred for 0.5 hours, 37 are added, 0 l of a 5% hydrochloric acid solution, lowering the pH to a pH of 1-3. The mass is heated to 40-45 ° C, maintained for 1.5-2 hours with stirring.

Then the mass of algae is washed with four times infusion in fresh water at a temperature of 15-20 ° C for 20 minutes with a hydraulic module of 1: 3. Washing is carried out in order to neutralize to a pH value of 6.5.

After removal of the wash water, the algae mass is diluted with water (liquid coefficient (hydromodule) 1:30). Next, the mass is heated to a temperature of 50-55 ° C, sodium hydroxide is added in a concentration of 1.5-2.0% to a pH value of 11.0-12.0 and incubated for 2 hours with constant stirring.

Then add 25 L of water and lower the pH to 10.0, mix for 1 hour, add 5 L of 5% hydrochloric acid and lower the pH to 8.0-9.0, mix for 1.0-1.5 hours.

Next, they continue to lower the pH to 3.5-4.0, for which citric acid is added to the mass and kept under stirring for 2.0 hours.

In the mixture cooled to 40-45 ° C, the Viscozyme L multienzyme complex is added in an amount of 0.1% to the processed dry mass and kept for 1 hour with stirring.

As a result, a gel-like algal mass of a greenish-brown color with a specific algal odor and pleasant taste is formed with a uniform uniform structure.

The resulting product contained 47.6% alginic acid and 0.14% iodine from the content of absolutely dry substances. The processed feed contains 23% alginic acid and 0.16% iodine. In this case, there is no waste of algal raw materials.

The product obtained according to the method selected as the closest analogue is characterized by a much lower iodine content (about 0.05%).

The process parameters indicated in the claimed method are optimal for achieving the indicated technical result associated with obtaining a product having high organoleptic and biochemical properties and a high content of iodine, alginate, vitamins and trace elements.

Claims (2)

1. A method of obtaining a food product from brown algae, characterized in that they grind algae, treat them in an acidic environment at pH 1.0-3.0, heat the mass to 40-45 ° C and hold with stirring for 1.5 -2.0 h, neutralizing the mass by infusing it four times in fresh water for 20 minutes each to a pH of 6.5 at a temperature of 15-20 ° C, hydrolysis of the algal mass by adding sodium hydroxide to a pH of 11.0- 12.0, heating to 50-55 ° C and keeping under constant stirring for 2 hours, dil pour the hydrolyzed mass with water to a pH value of 10.0, incubate for 1 hour with stirring, neutralize with a 5% hydrochloric acid solution to a pH of 8.0-9.0 and mix for 1.0-1.5 hours, after which add citric acid to reduce the pH to 3.5-4.0, incubate with constant stirring for 1.0-2.0 hours, add to the mass cooled to 40-45 ° C the Viscozyme L multienzyme complex in an amount of 0 , 05-0.1% of the processed dry mass of algae and incubated for 0.5-1 h with stirring, neutralized to pH 4.5-5.0 with stirring, the resulting mass u homogenize. 2. The method according to claim 1, characterized in that after homogenization, the homogenized mass is dried.