RU2331202C1 - Method of production of food protein products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for use in food industry to prepare high protein food concentrates and protein products with functional purpose. In order to prepare food protein products and protein concentrates, raw materials hydrolysis is carried out by ferment preparation Protamex with activity 400 PE/g in amount of 0.1-0.2% from mass of crushed raw materials. As raw materials, hydrobionts are used or waste of their recycling. Taste additives and spices may be added into protein product or protein concentrate.

EFFECT: preparation of food protein product with thick uniform structure from whitish to cream colour with pleasant smell and meat flavour, without bitterness.

2 cl, 6 tbl, 9 ex

Description

The invention relates to the food industry and can be used to obtain high protein food concentrates and protein foods with a functional purpose, from marine hydrobionts and food waste from their processing.

Known dry fermented amine-containing hydrolyzate "SAG-2", which is obtained from a mixture of live fish of the family of cyprinids and food by-products after autolysis and enzymatic hydrolytic digestion under the action of the enzyme preparation Flavozyme 500L, subsequent centrifugation, clarification and separation with further concentration of the liquid phase and drying by sublimation .

The finished product is a biologically active food supplement enriched with amino acids, with a wide range of therapeutic and prophylactic properties (AD Poverin, Technology for the production of the protein preparation “SAG-2”. Fishing industry, 2006, No. 1, S.20-22) .

The disadvantage is that in the production of the protein preparation "SAG-2" autolysis of fish raw materials is used, which can lead to a decrease in the total amount of protein, amino acids, including essential ones, during the manufacturing process of the product.

In addition, the final product has a bitter taste and dark color, which negatively affects the consumer qualities of this product as a consumer product.

In addition, in the production of the protein preparation "SAG-2", an alkali is used, which in the future must be neutralized and then the semi-finished product is separated, which leads to a rise in the cost of the product.

A known method of producing protein-carbohydrate mussel concentrate based on enzymatic hydrolysis. Seawater enclosed between the cusps is removed from the mollusks, crushed, mixed with water, heated, then hydrolysis is carried out in two stages: protosubtilin is used in the first stage, and malt extract is used in the second stage. Next, the hydrolyzate is filtered, centrifuged and concentrated (RF patent No. 2066105, A23J 1/04, A23L 1/333, publ. 1996).

The disadvantages of the known method of producing a food concentrate are the two-stage hydrolysis, as well as the presence of crushed shell shell clams in the hydrolyzate and the need for a filtration process to remove them, but the separation of the precipitate from the liquid phase after hydrolysis leads to significant losses of protein substances, including amino acids, which reduces the biological value of the finished product.

A known method of producing a protein-nucleic acid hydrolyzate, which includes enzymatic hydrolysis of animal feed of marine origin in two stages. At the first stage, the milk of sturgeon and salmon fish is used, which are homogenized and autolysed, which leads to the fact that the proteins are hydrolyzed to free amino acids and DNA to nucleotides, however, some of the DNA and proteins in polymer form are contained in the sediment. Therefore, at the second stage, the precipitate is filtered off and additionally treated with the collagenase enzyme complex from hepatopancreas of the king crab. After hydrolysis, enzymes are inactivated by thermal treatment of the hydrolyzate.

The final product after additional preparation can only be used as a biologically active food supplement (RF patent No. 2055482, A23J 3/04, 3/00, 3/34, A61K 35/60, publ. 03/10/1996).

The disadvantage of this method is the stage of autolysis, during which the loss of amino acids is possible, as well as the need to filter the precipitate, which increases the duration of the process and its cost.

A negative point is also the bitter taste of the final product.

A known product enriched with free amino acids, and a method for its preparation, which includes grinding the raw material, adding 5-20% aqueous-alcoholic solution to it at a rate of 1: 1-1: 5, alkalizing with NaOH solution to pH 8.0-8.5 hydrolysis with enzyme preparations of megateria, pancreatin, as well as enzyme preparations obtained from pyloric appendages of Far Eastern salmon (pylorin) and hepatopancreas of king crab, further heating for 15 min at 80 ° C, filtering through a filament filter, separating the precipitate and drying iltrata. The raw materials used are smelt milk, Pacific herring, salmon fish, the mantle and scallop gonad of Primorsky, Pacific mussel, Japanese corbicula, mercenaria, anadara entrails, maktra, spizula, oysters.

The obtained products enriched with amino acids are biologically active food additives (RF patent No. 2171066 A23L 1/325, A23L 1/33, A23L 1/333, publ. 07.27.2001 g).

The disadvantage of this method is the introduction of alcohol and alkali into the hydrolyzate, which leads to the accumulation of some toxic decomposition products, as well as the use of a large number of enzymes that give a bitter taste to the final product.

Closest to the claimed technical solution for the presence and similarity of essential features is a method of processing mussels. The method includes washing mussels, crushing them and subsequent processing with an aqueous solution of the enzyme protomegaterina or protacrine for 1-2 hours at a temperature of 30-60 ° C. Next, the hydrolyzate is heated to 80-90 ° C for 10-20 minutes to inactivate the enzyme. Then it is filtered and centrifuged to isolate a pasty protein product, and the supernatant is concentrated at 80-90 ° C to a solids content of 30-50% to obtain a protein-carbohydrate concentrate.

The finished product can be used as a therapeutic and prophylactic product or food protein product (p. RF No. 2090084, A23J 1/04, A23L 1/333, publ. 09/20/1997).

The disadvantages of this method are the high likelihood of developing a sanitary-indicative, conditionally pathogenic, pathogenic microflora as a result of the possible ingress of microorganisms from an unbroken mussel during crushing of hard integuments.

In addition, the finished product has low consumer properties due to the presence of a bitter taste and dark brown color.

The objective of the invention is to obtain food protein products and protein concentrate from marine invertebrates and food waste from their processing with improved technological and organoleptic characteristics.

The problem is solved in that in the method for producing a protein product, including washing the raw material, grinding it, enzymatic hydrolysis and keeping at 80-90 ° С to inactivate the enzyme, the hydrolysis is carried out with the Protamex enzyme preparation with an activity of 400 PE / g in an amount of 0.1-0 , 2% by weight of crushed raw materials. To obtain a protein concentrate after hydrolysis, the protein product is concentrated.

At the same time, flavoring additives and spices are additionally introduced into the protein product or protein concentrate.

The claimed technical result is expressed in the improvement of technological and organoleptic characteristics, as well as in the expansion of the amino acid composition of the protein product.

The technical result is achieved through the use for hydrolysis of the enzyme preparation Protamex.

Protamex is a protease complex produced by microorganisms of the genus Bacillus. The activity of the enzyme preparation is 400 Proteolytic units per 1 g. Protamex does not form bitter peptides at any stage of enzymatic hydrolysis.

The use of Protamex for the hydrolysis of raw materials in the claimed method allows hydrolytic cleavage of proteins of various types of mollusks to amino acids and other constituent components, which provides better digestibility of the protein component of raw materials of marine origin, and this, in turn, increases the nutritional value of the finished protein product.

The depth of hydrolysis is 41-72% of the total protein content. This ensures the accumulation in the final product of amino acids necessary for the body, including essential ones (tryptophan, phenylalanine and tyrosine, lysine, valine, isoleucine, threonine, methionine and cysteine), as well as a valuable amino acid such as taurine, which contributes to imparting functional properties to the final product.

In addition, the use of the Protamex enzyme, which is approved for use in food production and food systems, provides a pleasant taste (meat aftertaste) to the finished product without bitterness, unlike the known similar products, and a gray-beige or cream color.

For enzymatic hydrolysis using Protamex with an activity of 400 PE / g in an amount of 0.1-0.2% by weight of the crushed raw materials. The hydrolysis is carried out for 2-3 hours at a temperature of 35-50 ° C, and then the enzyme is inactivated by maintaining the hydrolyzate at a temperature of 80-90 ° C.

To determine the optimal parameters of enzymatic hydrolysis, studies were conducted on the dynamic changes of its underlying processes.

In the process of hydrolysis, samples were taken every 60 minutes. In the prepared samples, quantitative indicators of non-protein nitrogen (N _nb ) were _determined , which are presented in table. one.

Table 1
The accumulation of non-protein nitrogen in the process of enzymatic hydrolysis of mollusks Time hour 0 one 2 3 four 6 N _nb , mg% 179.5 589.09 1040,0 1303.0 1324.0 1358.0

As can be seen from table 1, within 3 hours of hydrolysis, non-protein nitrogen accumulates actively. Further, the process is stabilized, i.e. the optimal accumulation time of the protein component is 3 hours.

Chemical indicators of the hydrolyzate are presented in table. 2.

table 2
Chemical indicators of hydrolyzate Name of indicator Content in 100 g of product Total protein of raw materials 16.8 mg% Hydrolyzate protein 8.4 mg% * Water 87.63% Viscosity 11.66 mm ² / s * - taking into account the dilution of raw materials with water 1: 1 before hydrolysis.

From the table. 2 it is seen that during the hydrolysis the protein component is not lost and its content in the hydrolyzate remains the same as in the feedstock. This increases the viscosity of the hydrolyzate compared with the native system, which indicates an improvement in technological characteristics. So the hydrolyzate has a creamy consistency, therefore, the protein is in this system, in contrast to the native system, where part of the protein precipitates and is therefore lost from the final product.

The results of visual changes in the hydrolyzate in the process of enzymatic hydrolysis (organoleptic characteristics) are presented in table. 3.

Table 3
Visual dynamic changes in the hydrolyzate during fermentolysis Hydrolysis time, hour Consistency Color Smell 0 Liquid, heterogeneous, individual pieces of fabric Light cream Inherent in seafood, without discrediting 2 Liquid, uniform foaming Light cream Inherent in seafood, without discrediting 3 Creamy, homogeneous Cream Seafood-like, pleasant, without discrediting 6 Creamy, homogeneous Gray beige Inherent in seafood, without discrediting

Moreover, at all stages of hydrolysis, the hydrolyzate had a pleasant taste, without bitterness.

Thus, the obtained hydrolysates are a protein mass (protein product) with a dense, uniform structure from whitish to cream in color with a pleasant smell and meat aftertaste, without bitterness.

Protein product is used to obtain dry protein supplements, protein sauces, fillings and seasonings for cold appetizers, first or second courses.

To obtain a protein concentrate, the protein product is dried or evaporated by any known method.

Protein concentrate is a powder from light gray to cream-beige in color, highly soluble in water, with a pleasant smell and taste. The residual moisture content of the dry protein product is not more than 8%. The shelf life of protein concentrates at a temperature of 0 to 20 ° C and a relative humidity of 70% is 2 years.

A ready-made protein protein concentrate is the target product containing free amino acids: aspartic acid, threonine, series, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine, tryptophan, taurine . The presence of free amino acids determines the functional purpose of the final product, which ensures the intensification of the anabolic processes of the human body, immunostimulating and antioxidant effects. In addition, taurine regulates the activity of the nervous and cardiovascular systems, and also enhances the activity of the brain, which positively affects the consumer properties of the product. Such a product can be recommended to people with increased physical and mental stress.

The final product is intended for use in the form of a protein seasoning, the basis for broths, sauces, first and second courses.

In the table. 4 presents the chemical indicators of protein concentrate.

Table 4
Chemical indicators of protein concentrate Name of indicator The value of the indicator (content,%) Water 4-8 Protein 69-75.1 Lipids 1.8-2.4 Carbohydrates 4.6-16.3 Ash 8.3-10.5 Calories, kcal / 100 g of the finished product 362.8-335.0

Based on the tabular data, we can say that the finished product contains a large amount of protein (69-75.1%).

Organoleptic characteristics of protein concentrate are presented in table. 5.

Table 5
Organoleptic characteristics of protein concentrate Name of indicator Characteristic Structure Powdery Taste Brackish-sweet, without bitterness, without extraneous taste Smell Pleasant, odorless Color Gray beige Solubility and transparency High solubility, light precipitation

It was also found that experimental samples of the obtained protein concentrate meet all the requirements of regulatory documents in terms of safety and quality.

The results of the evaluation of the microbiological characteristics of the protein concentrate according to SanPiN 2.3.2.107801 are presented in table. 6.

Additionally investigated the content of sulfide-reducing cells, which were detected in the amount of 0.5 spores per 1 g of product.

Table 6
Microbiological indicators of protein concentrate Object, norm MAFANM (cells / g) microbiological indicators BGKP, 0.1 g St. aureus, 0.1 g Salmonella, Listeria monocytogenes in 25 g Vibrio parahaemolyticus, 100 g SanPiN 2.3.2.1078-01 Clause 1.3.7.1 5 × 10 ⁴ not allowed not allowed not allowed not allowed Protein concentrate 7.3 × 10 ³ Not up to date Not up to date Not up to date Not up to date

To implement the method, soft tissues of marine invertebrates and food waste of their processing, in particular raw materials from crustaceans, bivalves, gastropods, or cephalopods, are taken as raw materials.

Flavoring additives and spices take any used in the food industry, in particular sugar, monosodium glutamate, potassium sorbate, ground black and red pepper, celery, parsley, garlic.

The method is as follows.

Example 1. Frozen food protein concentrate from the dietary tissue of bivalve mollusks.

As raw materials, for example, they take Maktra Sakhalin, common mission, anadara, scallop, and a giant oyster.

Take 10 kg of ice cream raw materials, which are soft tissues of mollusks, defrost, thoroughly wash with tap water, grind in a meat grinder, then in a chopper at 300-500 rpm.

10 l of drinking water containing the enzyme preparation Protamex with an activity of 400 PE / g in an amount of 0.01 kg (0.1%) is added to the crushed raw materials. The mixture is heated in a water bath to a temperature of 40 ° C and incubated with regular stirring for 3 hours. The resulting hydrolyzate is heated in a water bath at a temperature of 85 ° C for 10 minutes to inactivate the enzyme preparation. The depth of the hydrolysis of the system is 50-57%. The resulting protein product is a homogeneous mass of creamy consistency of beige and cream color with a smell characteristic of seafood. The protein product is introduced into block forms, frozen, then packaged in bags of polymeric materials under vacuum and stored at a temperature of minus 18 ° C and below for 12 months. Used for the preparation of fillings and seasonings for the second dishes.

Example 2. Defrost 10 kg of frozen raw materials from the soft tissues of mollusks: muscle closure, leg with a byssus groove, oral lobes, mantle, adductor, visceral sac, gill system, heart, pyloric organs. Wash thoroughly with tap water, grind in a meat grinder, then in a chopper at 300-500 rpm.

10 l of drinking water containing the enzyme preparation Protamex with an activity of 400 PE / g in an amount of 0.01 kg (0.1%) is added to the crushed raw materials. The mixture is heated in a water bath to a temperature of 35 ° C and incubated with regular stirring for 3 hours. Then the resulting hydrolyzate is heated in a water bath at a temperature of 90 ° C for 9 minutes. The depth of hydrolysis is 50%. The resulting hydrolyzate is a creamy consistency system.

For stability and flavoring, potassium sorbate is added to the resulting hydrolyzate in an amount of 0.1% to the total weight, vegetable oil 3%, sugar 2%, spices (black and red ground pepper, parsley) in an amount of 0.01%, sodium glutamate 0.1%, mix thoroughly, packaged in glass jars or bottles with a capacity of 100-250 cm ³ . Store at a temperature of from 0 to 6 ° C for 6 months. Use as a sauce for cold appetizers, first and second courses.

Example 3. Protein dry seasoning from the dietary tissue of bivalve mollusks.

Take 10 kg of raw material, which is the soft tissue of the mollusks, thoroughly washed with tap water, chopped in a meat grinder, and then in a chopper at 300-500 rpm. 10 l of drinking water containing the enzyme preparation Protamex with an activity of 400 PE / g in an amount of 0.02 kg (0.2%) is added to the crushed raw materials. The mixture is heated in a water bath to a temperature of 40 ° C and incubated with regular stirring for 2 hours. The resulting hydrolyzate is heated in a water bath at a temperature of 85 ° C for 10 minutes. The depth of hydrolysis is about 70%. The hydrolyzate is a viscous system of creamy consistency. The hydrolyzate is subjected to evaporation in a vacuum evaporator at a temperature not exceeding 80 ° C, to a value of residual humidity of 50%. The resulting protein product is dried by freeze-drying to a residual moisture content of 8%. The total protein content in 100 g of the product is 69 g. Spices (black and red pepper, celery) are added to the protein concentrate in an amount of 1% each to the total weight, sodium glutamate 3%, sugar 5%, and then packaged in polymer bags materials with a net weight of 50-500 g. Shelf life 24 months.

Example 4. Ice cream protein product from the soft tissues of the gastropod clam trumpeter.

Take 10 kg of soft tissues of the blower, wash thoroughly, grind in a meat grinder, then on a cutter at 300-500 rpm. Add 10 l of tap water containing the enzyme preparation Protamex with an activity of 400 PE / g in an amount of 0.01 kg (0.1%). The mixture is heated in a water bath to a temperature of 40 ° C and incubated with regular stirring for 2.5 hours. Then, the hydrolyzate is heated in a water bath at a temperature of 85 ° C for 15 minutes. The obtained hydrolyzate is a protein product of a homogeneous system of creamy consistency of light cream color. The protein product is introduced into block forms, frozen and packaged in bags of polymeric materials under vacuum.

Store at a temperature of minus 18 ° C and below for 12 months. Used for the preparation of fillings, sauces and seasonings for the second and first courses.

Example 5. Protein sauce from edible trumpeter tissue.

Get the product, as in example 4, but hydrolysis is carried out at 35 ° C for 3 hours. The depth of the hydrolysis of the system is 45.8%. The resulting hydrolyzate is a protein product of a homogeneous mass of creamy consistency. It is added potassium sorbate in an amount of 0.1% to the total weight, vegetable oil 3%, sugar 2% and spices in an amount of 0.01%, sodium glutamate 0.1%. All are thoroughly mixed and packaged in glass jars or bottles with a capacity of 100-250 cm ³ . Store at a temperature of from 0 to 6 ° C for 6 months. Use as a sauce for cold appetizers, first and second courses.

Example 6. Dry protein supplement from edible tissue of the trumpeter.

The method is carried out as in example 4, but the enzyme preparation Protamex is added in an amount of 0.02 kg (0.2%), hydrolysis is carried out at 50 ° C for 2 hours. The depth of hydrolysis is 54.3%. The resulting hydrolyzate is a protein product of a creamy consistency. The protein product is evaporated in a vacuum evaporator at a temperature not exceeding 80 ° C to a residual moisture content of 50%, then dried by freeze-drying to a residual moisture content of 8%. The total protein content per 100 g of the product is 71.5 g. Spices (black and red pepper, celery) are added to the concentrate in an amount of 1% each to the total weight, sodium glutamate 3%, sugar 5%, and then packaged in bags of polymer materials with a net weight of 50-500 g.

Shelf life is 24 months.

Example 7. Protein sauce from substandard or non-standard meat of crab and shrimp.

10 kg of crustacean raw materials are defrosted. Wash thoroughly with tap water, grind in a meat grinder, then in a chopper at 300-500 rpm. Add 10 l of drinking water containing the enzyme preparation Protamex with an activity of 400 PE / g in an amount of 0.02 kg (0.2%). The mixture is heated in a water bath to a temperature of 35 ° C and incubated with regular stirring for 2 hours. Then the resulting hydrolyzate is heated in a water bath at a temperature of 85 ° C for 10 minutes. The depth of hydrolysis is 59.5%. The resulting hydrolyzate is a creamy consistency system. It is added potassium sorbate in an amount of 0.1% to the total mass, vegetable oil 3%, sugar 2%, spices (black and red ground pepper, parsley) in an amount of 0.01%, sodium glutamate 0.1%, mix thoroughly Packed in glass jars or bottles with a capacity of 100-250 cm ³ . Store at a temperature of from 0 to 6 ° C for 6 months. Use as a sauce for cold appetizers, first and second courses.

Example 8. Frozen protein product from meat of crab and shrimp.

Defrost 10 kg of frozen raw materials, which are non-standard or substandard meat of crustaceans. Wash thoroughly with tap water, grind in a meat grinder, then in a chopper at 300-500 rpm. 10 l of drinking water is introduced into the mixture, containing the enzyme preparation Protamex with an activity of 400 PE / g in an amount of 0.01 kg (0.1%). The mixture is heated in a water bath to a temperature of 40 ° C and incubated with regular stirring for 2 hours. Then the resulting hydrolyzate is heated in a water bath at a temperature of 85 ° C for 10 minutes. The depth of the hydrolysis of the system is 67%. The resulting hydrolyzate is a protein product of a homogeneous mass of creamy consistency with a viscosity 95% higher than the viscosity of water. The finished protein product is introduced into block molds, subjected to freezing, packaged in bags of polymeric materials under vacuum, stored at a temperature of minus 18 ° C and below for 12 months. Used for the preparation of fillings and seasonings for the second dishes.

Example 9. Dry protein supplement from substandard or non-standard meat of crab and shrimp.

The preparation of the product is carried out as in example 7, but the enzyme preparation Protamex is added in an amount of 0.01 kg (0.1%), and the hydrolysis is carried out at 50 ° C for 3 hours. The depth of hydrolysis is 71.5%. The resulting hydrolyzate is a creamy consistency system with a viscosity 90% higher than the viscosity of water. The hydrolyzate is evaporated in a vacuum evaporator at a temperature not exceeding 80 ° C, to a residual moisture value of 50%, then dried by freeze-drying to a residual moisture content of 8%. The total protein content per 100 g of the product is 75.1 g. Spices (black and red pepper, celery) are added to the concentrate in an amount of 1% each to the total weight, sodium glutamate 3%, sugar 5% and mixed.

The finished protein concentrate is a creamy gray powder, readily soluble in water, has a pleasant odor and a sweet taste. The residual moisture content of the dry product is not more than 8%. The concentrate is packed in bags of polymer materials with a net weight of 50-500 g. Shelf life 24 months.

Claims (2)

1. A method of obtaining a food protein product from hydrobionts and food waste from their processing, including washing the raw materials, grinding, enzymatic hydrolysis and inactivation of the enzyme to obtain a protein product with its subsequent concentration, characterized in that the hydrolysis is carried out by the enzyme preparation Protamex with an activity of 400 PE / g in an amount of 0.1-0.2% by weight of the crushed raw materials. 2. The method according to claim 1, characterized in that flavoring additives and spices are additionally added to the protein product or protein concentrate.