RU2325814C2 - Manufacturing method of protein preparation from the by-products of category ii - Google Patents

Abstract

FIELD: organic chemistry, food-processing industry.

SUBSTANCE: invention is intended for using in the food-processing industry for reception of protein preparations from collagen containing by-products of category II. The method provides crushing of raw materials and its processing for leavening of structure. Processing is spent with water solution of an enzyme preparation collagenase from hepatopancreas of a king crab in concentration of 0.05-0.15% during 4-6 hours at temperature 12-17°C at parity - raw materials: solution accordingly 1:1 at periodic hashing. The invention provides improvement of functional-technological properties of by-products of category II for their rational utilisation and scope expansion.

EFFECT: improvement of functional-technological properties of by-products.

3 ex, 1 tbl

Description

The invention relates to methods for producing protein preparations from collagen-containing offal of category II and can be used at food enterprises, in particular meat industry, to optimize the properties of raw meat in order to improve the nutritional adequacy of finished products. The need to use additional methods of influencing by-products of category II is caused by unsatisfactory functional and technological properties of the latter.

A known method of producing protein preparations from offal of category II, according to which the processing of the latter is carried out inorganic compounds in stages at room temperature [patent RU No. 2088103, A23J 1/10, 08/27/1997].

The disadvantage of this method is the need to neutralize the raw materials with chemical reagents after each stage of processing. Moreover, there is no objective reason to believe that such processing does not lead to the formation in the structure of raw materials of chemical compounds that can adversely affect a living organism.

A known method for producing a biologically complete protein composite, which provides for the simultaneous introduction of nitrogen and carbon sources, plant homogenized raw materials and multi-strain combinations of microorganisms into low-value meat raw materials [patent RU No. 2216203, A23L 1/105, 1/21, A23J 1/18, 11/20/2003 ]. The disadvantage of this method is the need to introduce a carbohydrate component for the growth of microorganisms, the preliminary cultivation of the biomass of microorganisms at a temperature of 30-37 ° C, requiring the use of additional equipment, in particular a thermostat. Fermentation itself is carried out at a temperature of 25-30 ° C, which also requires the use of special equipment with a steam jacket. Changing the functional and technological properties of raw materials with a high content of connective tissue is generally not the goal of fermentation.

Common disadvantages of the above methods are as follows: the use of temperatures that are non-standard for the technological process for the production of meat and meat products. In addition, there is a need to work with microorganisms and chemicals, which increases the cost of production, requires compliance with appropriate sanitary and hygienic measures, financial investments in labor protection, when working with aggressive environments.

The objective of the invention is to improve the functional and technological properties of offal of the II category for the rational use of existing raw materials and expand the scope of their application.

This is achieved by the fact that, to obtain the protein preparation according to the invention, the treatment is carried out with an aqueous solution of the enzyme preparation of collagenase from king crab hepatopancreas with a concentration of 0.05-0.15% for 4-6 hours, at a temperature of 12-17 ° C.

The treatment of category II offal with enzymatic preparations of the proteolytic class of hydrolases, which include collagenase, contributes to loosening the structure of collagen fibers and increases their accessibility to enzymatic systems of the human gastrointestinal tract.

The enzyme preparation of collagenase from hepatopancreas, used to implement the invention, is approved by the health authorities of the Russian Federation for use in the food industry. The drug is produced in accordance with TU 9281-004-117341126-00 Food Collagenase at Bioprogress CJSC at VNITIBP (Moscow Region, Shchelkovo District, Biocombine Plant) and is a light gray powder with a stated collagenolytic activity of at least 700 units / mg, pH 6.0-8.5, humidity not more than 10%. The possibility of using collagenase in the food industry is confirmed by the sanitary and epidemiological conclusion No. 77.99.11. D.003869.06.04 of 02.06.2004. Collagenase is an enzymatic preparation of a protein nature that has proteolytic activity with a specific focus on the breakdown of collagen, the main protein of connective tissue. The raw material for collagenase is crab waste. The technology is simple, with the complete exception of organic solvents and enzyme precipitating salts, reproducibility and relatively low labor costs.

Collagenase cleaves tropocollagen, making a cut through all three chains in a single place - near amino acid residue 750 in a sequence of 1000 residues. Two fragments, comprising 1/4 and 3/4 of the original chain, respectively, spontaneously unfold and become accessible to the action of other proteolytic enzymes.

Collagen cleavage products by collagenase are peptides. Free amino acids are not formed. The size of the peptide chains varies from tripeptides of the type Gly-Pro-Okpro and Gli-Pro-Al to fragments containing 30 residues. Collagenase is widely used in medicine for enzymatic cleansing of wounds of various etiologies. On the basis of “crab collagenase”, preparations were created for the treatment of necrobacterioses and other purulent-necrotic processes in animals. In cosmetology, there are recommendations on the use of a complex of enzymes from hepatopancreas of the king crab for the development of cosmetics intended for the care of aging skin. Based on a complex of collagenolytic proteinases, creams, balms, shampoos and other cosmetic products have been developed and are produced, the main purpose of which is to block the collagen pathway of skin aging. In the leather industry, there are technologies for the production of clothing leathers and leathers for upper shoes from raw cattle and especially elastic leathers from pork raw materials using the collagenase enzyme complex from hepatopancreas king crab. Collagenase is used in the brewing industry to improve the quality of malt, clarify and stabilize beer. In the fish processing industry, the collagenase enzyme preparation is used to remove the skin from squid carcasses and to clean caviar from the roe. Its use in the meat industry is limited to softening meat raw materials with a connective tissue content of up to 15-20% of the total protein. However, it can also be used for raw materials with collagen content up to 60-70% of the total protein. The use of an aqueous solution of the enzyme is due to the need for a more complete and uniform distribution of the drug in the mass of raw materials, which is actively facilitated by the presence of the aqueous phase. The ratio of raw material and solution, equal to 1: 1, allows you to practically eliminate the stage of filtration after enzymatic treatment due to the complete binding of water to raw materials.

The proposed method of processing raw materials is as follows.

Collagen-containing offal of category II, pre-processed according to standard technological schemes of primary processing, is subjected to grinding. Then the crushed offal is treated with a solution of the enzyme preparation of collagenase from hepatopancreas king crab by pouring the solution into a container with raw materials and holding with periodic stirring. To prepare a 0.05-0.15% aqueous solution, the drug is dissolved in water, the temperature of which is equal to the processing temperature. The enzymatic products obtained in this way can be directly added to the minced meat of cooked meat products.

Example 1. The lips of cattle after grinding in a top through a lattice with holes with a diameter of 2-3 mm are treated with a 0.1% collagenase solution for 4 hours at a lip: solution ratio of 1: 1, respectively, at a temperature of 12-15 ° C. The resulting preparation, if necessary, is freed from the filtrate by mechanical separation on a sieve under the action of gravity and is additionally crushed in an emulsifier. The finished protein preparation has the following indicators, wt.%: Solids of at least 13; fat to 3.

Example 2. The rumen of cattle after grinding in a top through a grid with holes with a diameter of 6-8 mm is treated with a 0.05% collagenase solution for 3 hours at a ratio of rumen: solution, respectively, 1: 1 at a temperature of 12 ° C. The resulting preparation, if necessary, is freed from the filtrate by mechanical separation on a sieve under the action of gravity and is additionally crushed in an emulsifier. The finished protein preparation has the following indicators, wt.%: Solids not less than 11; fat to 3.

Example 3. The ears of cattle after grinding in a top through a cutting lattice and a lattice with holes with a diameter of 2-3 mm are treated with a 0.15% collagenase solution for 6 hours at a lip: solution ratio of 1: 1, respectively, at a temperature of 15-17 ° C . The resulting preparation, if necessary, is freed from the filtrate by mechanical separation on a sieve under the action of gravity and is additionally crushed in an emulsifier. The finished protein preparation has the following indicators, wt.%: Solids not less than 15; fat up to 5. The use of an enzyme preparation solution during enzymatic treatment with a concentration of greater than 0.15% leads to significant destructive changes in connective tissue and an increase in the loss of the protein component of the feed at the filtration stage. In addition, the emulsion after additional grinding has a very low index of ultimate shear stress. Further technological processing of such an emulsion in the composition of minced products leads to a deterioration in the organoleptic and functional-technological parameters of the finished products as a result of the ongoing exposure of the drug to raw materials at elevated temperatures. A solution with a concentration of less than 0.05% does not allow to achieve the goals of fermentation or requires the use of other processing modes: increase the temperature and duration of the process.

The use of temperature conditions during enzymatic treatment other than those indicated also leads to undesirable hydrolysis of the feed and an increase in microbial contamination.

A comparative analysis of the functional and technological characteristics of protein preparations from collagen-containing offal of category II, obtained according to the application, raw meat and lips of cattle are given in the table.

The proposed method allows to obtain a protein preparation from collagen-containing offal of category II, which, when added to sausage meat, subjected to heat treatment, increases the moisture-binding ability, improves the structural and mechanical properties and nutritional adequacy of the finished products.

Object of research Functional and technological characteristics Ultimate shear stress, kPa Digestibility, mg tyrosine / g protein Raw cattle lips 2,38 8.59 Example 1 0.79 13.12 Example 2 0.67 14.86 Example 3 0.93 12.57

Claims (1)

A method of producing a protein preparation from category II offal, which involves grinding the raw material and processing it to loosen the structure, characterized in that the treatment is carried out with an aqueous solution of the enzyme preparation of collagenase from king crab hepatopancreas at a concentration of 0.05-0.15% for 4-6 hours at a temperature of 12-17 ° C with a ratio of raw materials: solution, respectively, 1: 1, with periodic stirring.