RU2333940C2 - Method of producing of blubber oil of caspian seal - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: invention refers to fish industry. Blubber oil of a caspian seal is split into fractions and is forwarded for further processing separately. The fractions are ground. To the ground mass a 30% water solution of carbamide is introduced on the basis of 1.5% of dry substance to the mass of the ground oil. The blend is subjected to thermal processing at the temperature of 60°C during 30 minutes with continuous mixing. The obtained blend is centrifuged at the rotation frequency of 2000÷3000 rpm during 20÷30 minutes and separated.

EFFECT: obtaining of high quality oils of the target purpose and to achieve increase of their production.

3 cl, 2 tbl, 2 ex

Description

The invention relates to the fishing industry, in particular, to a method for producing target fat from Caspian seal cover fat using gentle thermal conditions in the presence of urea having surface-active and antioxidant properties.

A known method of isolating lipids from raw materials of animal origin by melting. There are two variants of this method: warm steam heating and hot steam heating. When fat is depleted with dead steam, the raw material is loaded into a boiler filled with water to 1/3 of the volume, the mass is heated to boiling with continuous stirring. To maintain a constant level of the contents of the boiler, water is periodically added to it. The cooking time is 2.5-3 hours. After settling, the fat is drained and sent for cleaning. When heated with hot steam, it is directly fed into the raw materials. This method is most widely used due to its versatility and simplicity of the apparatus used (Kizevetter I.V. et al. Technology for processing water raw materials. - M.: Food Industry, 1976, p. 328).

However, during the processing of raw materials, a stable emulsion is formed, which is difficult to separate during settling, which leads to additional fat loss and a decrease in its yield. In addition, the disadvantage of the thermal method is the use of high temperatures and the use of water, resulting in accelerated processes of hydrolysis and oxidation of fat, which leads to a decrease in its quality.

To reduce the temperature effect on the quality of the resulting fat, a modification of the thermal method was proposed, associated with the grinding of raw materials and the use of gentle temperature conditions.

A known method for producing medical fat, including pre-grinding of raw materials, leading to mechanical destruction of fat cells and an increase in fat yield, compared with unmilled raw materials by 1.5-4.0% and allowing to reduce the temperature of heating to 60 ° C. The quality of the fat at the same time increases (Rzhavskaya F.M. et al. Possible sources of raw materials for producing medical fat. // Rybnoe khoz-vo, 1986, No. 4. - p. 61-64).

However, the yield of fat from raw materials is much lower compared to processing at higher temperatures.

There is also a method of producing fish oil, including grinding raw materials, heating to 80 ° C for 0.5 h, adding organic matter - urea (urea) at the rate of 2.0-2.5% dry matter to the mass of raw materials in the form of a 30% aqueous solution, thermal treatment at a temperature of 60 ± 5 ° C for 1.0-1.5 h, separation of the mixture by centrifugation into protein paste and protein-fat emulsion, separation of the mixture on a mud separator in order to separate fat from protein emulsion (AS USSR No. 1414863, 1988 .).

The disadvantage of this method is the prolonged exposure of the processed raw materials to temperature, which leads to an increase in energy consumption and a decrease in the quality indicators of fat.

The closest taken as a prototype is the method (AS USSR No. 1414863, 1988).

This method includes technological operations: grinding of raw materials, heating, introduction of a urea solution, heat treatment, centrifugation, separation.

The technical task is to create a method for producing target fat from cover fat of the Caspian seal.

The task is achieved by the method of obtaining fat from the sebum of the Caspian seal, characterized in that it provides for dividing the sebum into fractions: cut meat, top gouging, clean bacon, cut bacon (table 1); further separate processing of clean lard and the top gouging mixture with cuts of lard, as the most fat-containing fractions, grinding fractions, making a 30% urea solution based on 1.5% dry matter to the mass of crushed raw materials, heat treatment of the mixture at a temperature of 60 ° C for 30 minutes with continuous stirring, separation of the mixture by centrifugation at a speed of 2000 ÷ 3000 rpm into protein-fat and fatty parts, separation of the fatty part, purification of the resulting fat from organochlorine pesticides (OCP ) by intermolecular distillation, cooling the fat to 0 ÷ 2 ° C, keeping at a given temperature for 48 ÷ 60 hours, separation by filtration or centrifugation from the solid fraction ("stearin").

EFFECT: obtaining high-quality fats of the intended purpose from the cover fat of the Caspian seal and increasing their yield.

The method of obtaining fat from the sebum of the Caspian seal is as follows.

Caspian seal cover fat is cut into fractions: cut meat, top gouging, clean fat, cut fat (table 1); pure fat and a mixture of top gouging with cuts of fat, as the most fat-containing fractions, are separately crushed; make a 30% urea solution at the rate of 1.5% dry matter to the mass of crushed raw materials; the mixture with continuous stirring is subjected to heat treatment at a temperature of 60 ° C for 30 minutes, after which it is separated into protein-fat and fatty parts by centrifugation at a rotation speed of at least 2000 ÷ 3000 rpm The protein-fatty part is used for feed purposes. The fatty part is separated, the resulting fat is purified from organochlorine pesticides (OCP), the purified fat is cooled to a temperature of 0 ÷ 2 ° C and kept at a given temperature for 48 ÷ 60 hours, then it is separated by filtration or centrifugation from solid triglycerides ("stearin" ) The resulting fat is poured into a container of dark glass or food tin, sealed and stored until use at a temperature not exceeding 10 ° C.

Example 1. Seal cover fat is cut into cuts of meat, top gouging, clean bacon, cut bacon. Pure fat is ground on a spinning top with a diameter of 2 mm lattice holes, transferred to a boiler with a steam jacket and a stirrer, a 30% aqueous urea solution is added at the rate of 1.5% dry matter to the mass of ground fat, and heat treated at a temperature of 60 ° С for 30 minutes with continuous stirring. Then the mixture is separated by centrifugation at a speed of 3000 rpm for 20 minutes into protein-fat and fatty parts, the fatty part is separated. The resulting fat is subjected to purification from OCP, cooled to a temperature of 0 ° C and maintained at this temperature for 48-60 hours, then the fat is filtered at the same temperature to separate solid triglycerides ("stearin"). Filtered fat is poured into containers made of dark glass or tin, sealed and stored until use at a temperature not exceeding 10 ° C. The resulting fat has a therapeutic purpose. Fat extracted from a mixture of top gouging and cuts of fat for veterinary purposes, is not subjected to purification from OCP, cooling and separation from solid triglycerides (“stearin”).

Example 2. The cover fat of a seal is cut into cuts of meat, top gouging, clean fat, cut fat. The mixture of top gouging and cuts of fat is crushed on a spinning top with a diameter of 2 mm lattice holes, transferred to a boiler with a steam jacket and a stirrer, a 30% aqueous urea solution is added at the rate of 1.5% dry matter to the mass of crushed fat, subjected to heat treatment at at a temperature of 60 ° C for 30 minutes with continuous stirring. Then the mixture is separated by centrifugation at a speed of 3000 rpm for 20 minutes into protein-fat and fatty parts, the fatty part is separated. The resulting fat has a veterinary purpose.

The proposed method for producing fat allows you to rationally use a unit of feedstock (Caspian seal lard) and get fat products of two purposes: therapeutic and veterinary, as well as a by-product - protein-fat portion, which has a feed purpose. The resulting fat is characterized by high quality indicators that meet the requirements of regulatory documentation (table 2).

Table 1 Organoleptic characteristics of Caspian seal cover fat fractions Name of fraction Characteristic Slice the meat The remains of the meat portion after separation of the khorovin from the carcass in the form of sections of various sizes on the inner surface of the khorovin, burgundy or dark brown, dense, dry texture, with the smell of oxidized fat Top gouging The upper layer of fat is of various thicknesses, translucent, yellow, with the smell of oxidized fat, flabby consistency Pure fat The inner layer of lard of various thicknesses, matte, pale or pale pink, compacted texture with a slight specific smell Slice fat Slices of fat remaining after cutting a layer of pure fat from the skin, as well as the fat-cheese formed during the skinning of the skin. The dense part is opaque, pale in color with blood spots, with a faint specific smell. The liquid part is translucent, white or white with a yellowish tint, with a distinctive specific odor

table 2 Quality indicators of the fat extracted by the proposed method from the sebum of the Caspian seal in comparison with the requirements of the current ND Name of indicator Experimental data SanPiN 2.3.2.1078-01 requirements for fats for medical and nutritional purposes GOST 9393-82 requirements for veterinary fat one 2 3 four Acid number, mg KOH / g, not more than 1.5 4.0 10.0 Peroxide value, mmol of active oxygen / kg, not more than 5.4 10.0 - Saponification number, mg KOH / g 169.7 - - iodine number,% I ₂ / g 197.4 - - Mass fraction of unsaponifiable substances,%, no more 1.5 2.0 * 3.5 Mass fraction of ionol (for veterinary fat),%, no more out - 0.2 Mass fraction of water and non-greasy impurities,%, no more out out 0.2 The content of pesticides, mg / kg, not more than: - α, β, γ-HCH 0.00648 0.1 - - DDT, DDD, DDE 0.065 0.2 - PCB content, mg / kg, not more than 0.0992 3.0 - The amount of PUFA,%, not less 25 15.0 * - The amount of omega-3-acids,%, not less than 22 - - Factor F,% 1.4 - - Note: * - requirements for the content of unsaponifiable substances and the amount of PUFAs are given on the basis of TU 9281-083-0047 2124-97 on codvitalin (therapeutic and prophylactic food product from cod fat) developed by VNIRO (authors: N. Boeva, Makarova AM, Chupakhina N.V., 1997).

Claims (3)

1. A method of producing fat from Caspian seal cover fat, including grinding raw materials, carbamide, heat treatment, centrifugation, separation, characterized in that Caspian seal cover fat is cut into fractions and sent for further processing separately, the fractions are crushed, the crushed mass is introduced into the crushed mass 30% aqueous urea solution based on 1.5% dry matter to the mass of crushed fat, the mixture is subjected to heat treatment at a temperature of 60 ° C for 30 minutes with continuous stirring , the mixture is centrifuged at a speed of 2000 ÷ 3000 rpm for 20 ÷ 30 minutes and separated. 2. The method according to claim 1, characterized in that the resulting fat is purified from organochlorine pesticides. 3. The method according to claim 2, characterized in that the fat is cooled in a container to 0 ÷ 2 ° C and kept in it at a given temperature for 48 ÷ 60 hours, followed by separation by filtration or centrifugation of solid triglycerides.