RU2335951C2 - Method of manufacturing food protein product with air-porous structure (versions) - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: method involves using fish skin and/or fish swimming bladders as collagen basis. According to the first variant the collagen basis is primarily heat treated, ground, components are mixed and molded. The molded mixture is treated with heat up to moisture content 10% at most and with simultaneously even pressing on two sides with the strength sufficient for preventing the product deformation. According to the second variant the collagen basis is ground, components are mixed and extruded with the following drying of the product up to moisture content 10% at most. According to the third variant the collagen basis is dusted with mixture of food additives, flavors and food colorings and heat treated up to moisture content 10% at most and with simultaneously even pressing on two sides with the strength sufficient for preventing the product deformation.

EFFECT: invention allows manufacturing food product with porous structure and with high nutrition value.

11 cl, 15 ex

Description

The invention relates to the food industry, namely to the production of products of an air-porous structure, such as chips, crackers, breakfast cereals, etc.

A known method for the production of fish and mussel crackers (RF patent No. 2050796, IPC A23L 1/325, publ. 12/27/1995), in which one takes one-off fish or mussel broths, mix them with boiled chopped cereal, starch, sugar, baking soda, lemon acid and chopped garlic in a cutter. The resulting mass is Packed in baking sheets, cooked with hot steam, cooled, cut into plates, which are dried and fried.

The crackers obtained by the above method have a low content of animal protein.

Known methods for the production of dried fried fish products - chips and brushwood obtained from meat of Antarctic shrimp or fish meat, such as hake, blue whiting (Information collection "Fisheries", issue 2, 1989). These methods include cutting the fish into a carcass, separating the meat from the skin and bones, fins, mixing the fish meat with the ingredients provided for in the recipe with simultaneous grinding. The resulting pasty mass is Packed in a baking sheet, cooked with hot steam, cooled to 5-10 ° C, form ribbon-like strips in the form of noodles, which are dried, and then fried in vegetable oil.

However, the known method involves the use of expensive raw materials (shrimp meat, fish with light meat). In addition, the resulting product (fried brushwood) has a rather dense consistency due to insufficient "explosiveness" when frying.

The closest in technical essence and the achieved result is a method for producing a food protein product of an air-porous structure (RF patent No. 2075162, IPC A23L 1/42, publ. 2002.04.20, bull. 11/2002), including the use of collagen preparation as a basis mixing it with food, taste, aromatic and coloring additives, molding and heat treatment. In this case, a multifunctional collagen preparation is obtained from collagen-containing raw materials by washing it with an alkaline solution with a pH of 8-12 containing no more than 0.3% NaCl, treating with an alkali solution with a pH of at least 13 and a water module of 1: 1-1: 2.5 at a temperature -40 ... + 25 ° C for 0.5-7 days, followed by homogenization and neutralization with an aqueous solution of food acid to pH 5-8 and drying at a temperature of not more than 35 ° C, while the amount of collagen preparation is 5- 95% (calculated on dry matter) of the total weight of the prescription mixture.

The disadvantages of the described method include the duration and energy intensity of the process of obtaining a multifunctional collagen preparation, as well as the use of solutions of concentrated alkalis and acids in its preparation, which suggests the presence of corrosion-resistant equipment.

The invention solves the problem of reducing the cost of the resulting product by reducing the duration and energy intensity of the process without the use of chemicals, and also helps to expand the raw material base and the range of products.

To solve the problem according to the 1st option in the known method, including the use of crushed collagen base, mixing the base with food, taste, aromatic additives and food colors, molding and heat treatment, fish skin and / or fish swimming bladders are used as a collagen base, and heat treatment is carried out to a moisture content of not more than 10% with simultaneous uniform bilateral compression with a force sufficient to prevent deformation of the product. Before grinding, the collagen base is preliminarily processed in edible oil or water, in an aqueous solution of flavoring agents heated to the welding temperatures of collagen, as well as smoked until the skin and swimming bladders are visually deformed, then they are ground and mixed with the components of the mixture, then the resulting mixture is molded and heat treated.

According to the 2nd variant in the known method, including the use of crushed collagen base, mixing the base with food, flavoring, aromatic additives and food colors, molding and heat treatment, fish skin and / or swimming bubbles of fish are used as a collagen base, and heat treatment is carried out by the method extruding to a moisture content of not more than 10%.

According to the 3rd option, in the known method, including the use of a collagen base, food, flavoring, aromatic additives and food colors, molding and heat treatment, skin and / or swimming bubbles of fish are used as a collagen base, which are breaded in a mixture of additives, and heat treatment is carried out to a moisture content of not more than 10% with simultaneous uniform bilateral compression with a force sufficient to prevent deformation of the product. Before the breading, preliminary heat treatment of the collagen base can be carried out, after which it is rolled out, and heat treatment refers to any heating to the temperature of collagen welding and its visual deformation.

In all embodiments, the content of the skin and swimming bladders can be from 5-95% of the total weight of the prescription mixture.

It is known that products such as skin and swimming bladders of fish, which are waste from fish processing, are used either for feed and technical purposes, or disposed of. These products contain collagen-containing proteins that make up 50-90% of the total protein of raw materials, have a high content of sulfur-containing amino acids, as well as minerals such as calcium and phosphorus. In addition to collagen, natural polymers (glycoproteins, glycosaminoglycans) are present in the skin of fish, and there are more of them in the skin of fish than in the skin of terrestrial animals.

Recent studies have shown that collagens play the role of dietary fiber in diets, stimulating intestinal flow and intestinal remodeling, exerting a beneficial effect on the state of beneficial microflora, and possessing cation-exchange properties, promoting the elimination of various toxicants from the body, including toxic metabolites and anthropogenic contamination of raw materials, and regulation of cholesterol metabolism.

In the 1st embodiment of the method, raw, chilled frozen fish skin (with or without scales) and swim bladders, which are pre-treated at collagen welding temperatures (58-62 ° C) and higher until it is visually deformed, are used as the main component, which increases its digestibility, reduces strength and size, while the fibers swell. The degree of these changes depends on various factors (type of raw material, type of collagen, processing time and temperature, etc.).

The invention is illustrated by the following examples.

Example 1

Raw cod skin (950 g), swimming bladders (50 g) are washed, excess moisture is drained, laid on a grid and lowered into water heated to boiling (100 ° С), after 10 seconds the net is lifted, the remaining moisture is drained and crushed on a blender, then mixed with a prescription mixture of the following composition, g: wheat flour - 600, corn flour - 50, seasoning with minced meat with onions Santa Maria (Finland) - 60, dried dill - 20, table salt - 30, smoking liquid " Smoke smoke "(ZAO Virtex, Berdsk) - 1 teaspoon. The resulting mixture is molded (rolled onto plates) and placed in a pre-heated (180 ° C) and waffle iron greased with ghee, closed, and heat treated to a residual moisture content of not more than 10%. The resulting product is a light yellow corrugated porous plate (1150 g) with a light smoky flavor.

Example 2

Pike perch skin (500 g) and swimming bladders (50 g) are washed, allow excess moisture to drain, laid on a grid and dipped in vegetable oil, heated to a boil for 15 seconds, the net is lifted, the oil is drained from the surface of the skin and swimming bladders, crushed on a blender, then mixed with a prescription mixture of the following composition, g: wheat flour - 200, lemon seasoning for fish dishes (Santa Maria, Finland) - 20, table salt - 10, grated Parmesan cheese "Giovanni" with food coloring E160b. (Holland) - 25. The resulting mixture is molded by rolling on the face s, and put into a preheated to 160 ° C elektrovafelnitsu, closed and heat-treated to its final moisture content of not more than 10%. The resulting product is a dark yellow porous corrugated plate.

Example 3

Pike perch skin (350 g) and swimming bladders (50 g) are washed, the remaining moisture drains on the surface of the raw material, laid on a grid and lowered for 10 seconds in a solution of spices heated to boiling (black pepper, cloves, bay leaf), and then they are lifted mesh, allow the remaining solution to drain and grind on a blender and mix with a prescription mixture of the following composition, g: wheat flour 200, food supplement (dry powder from fish bones 25%, skin 50%, scales 25%. RF patent №2241347 C2, A23L 1/0562, published December 10, 2004 Bull. No. 34.) - 70, seasoning for pasta (Vegeta, Croatia) - 30, table salt - 10. The resulting mixture is molded (rolled into plates) and further heat treatment is carried out according to example 1. The resulting products (400 g) are corrugated porous plates having a grayish-yellow with a brown tint color with a touch of spices.

Example 4

Smoked cod skin (300 g) and swimming bladders (50 g) are washed, allowed to drain residual moisture, crushed in a blender, mixed with the recipe as in example 3 with the addition of dye E161 s (paprika extract) - 5 g and flavor enhancer E631 (salt inosinic acid) - 3 g. Next, the mixture is treated according to example 3. The resulting products are porous corrugated plates having a yellow-brown color with a pronounced smoked smack.

According to the 2nd embodiment, the invention is illustrated by the following examples.

Example 5

Zander skin (10 kg) and swimming bladders (300 g) are washed, excess moisture is drained, heated on baking sheets at a temperature of 100 ° С for 30 seconds, crushed in a cutter, mixed with a prescription mixture of the following composition:

corn flour - 3.5 kg;

wheat flour - 3.5 kg;

food supplement (dry powder from fish bones 25%, skin 50%, scales 25%.

RF patent No. 2241347 C2, A23L 1/0562, publ. 12/10/2004. Bull. No. 34) - 1 kg;

vegetable oil - 200 g;

salt - 300 g

The resulting mixture is subjected to extrusion at a temperature of 115-120 ° C. The resulting product is a porous sticks of yellow-light brown color with a diameter of up to 6 mm.

Example 6

Similar to example 5, except that the preliminary heat treatment of the raw material is carried out in an aqueous solution of spices (peppers, nutmeg, ginger), heated to a boil, for 10 seconds.

Example 7

Similar to example 5, except that the preliminary heat treatment is carried out in vegetable oil, heated to boiling, for 5 seconds.

Example 8

Similar to example 5, except that the preliminary heat treatment is carried out in water heated to boiling for 5 seconds. And in the prescription mixture, the dye E160 s is added - 40 g, and the flavor enhancer E631 - 15 g

Example 9

Similar to example 5, except that the raw materials used are pre-smoked skin and swimming bladders, which are washed, allowed to drain excess moisture and crushed before mixing with the recipe mixture.

According to the 3rd variant of the method, the invention is illustrated by the following examples.

Example 10

The raw skin of cod and swimming bladders obtained after skinning the fish when cutting on the fillet, washed, left for 5 minutes to drain excess moisture and roll off with a specially prepared mixture consisting of:

wheat flour - 200 g;

seasoning for minced meat with onions (Santa Maria, Finland) - 20 g;

dried dill - 10 g;

salt - 10 g.

Breaded skin and blisters are placed on the lower corrugated surface of the electric waffle iron, previously greased with melted butter and heated to 200 ° C, closed and processed for 30 seconds to a final moisture content of not more than 10%. The resulting product (from leather) is a corrugated porous thin plate (such as chips), yellow-brown. The resulting product from the bubbles is a corrugated porous plate (such as biscuits) of a light brown hue.

Example 11

Salmon ice cream and swimming bubbles (salmon) are thawed, fins and meat cuts are removed from the skin, then the skin and swimming bubbles are washed, lightly pressed in a perforated container using a metal plate in order to quickly remove excess moisture from the surface of the skin and swimming bubbles and immersed in the net in pre-heated vegetable oil for boiling for 10 seconds, the net is lifted and excess oil is allowed to drain, then the skin is rolled out and crumbled (breaded), the swimming bubbles also collapse into a specially prepared mixture consisting of the following components:

wheat flour - 200 g;

corn flour - 50 g;

lemon seasoning for fish dishes (Santa Maria, Finland) - 20 g;

table salt - 10 g.

Breaded skin and blisters are then heat treated according to Example 5 at a temperature of 160 ° C. for 60 seconds. The resulting product (from leather) is a corrugated porous plate (such as chips) of a yellow-brown hue, and the product from swimming blisters (like biscuits) of a light brown hue.

Example 12

The raw skin of pike perch and swimming bladders obtained after cutting fish into skinless fillets are cleaned from cuts of meat and fins, washed, excess moisture is drained on the surface of the skin and blisters, the skin and blisters are lowered into the Smoke Smoke solution (ZAO Virteks g .Berdsk) for 1 second, removed from the solution and crushed in a specially prepared mixture consisting of:

wheat flour - 200 g;

seasoning for pasta Vegeta (Croatia) - 20 g;

dried garlic - 10 g;

table salt - 10 g;

vegetable oil - 15 g.

Breaded skin and blisters are further processed according to example 1, at a temperature of 135 ° C for 70 seconds. The resulting product is a corrugated porous plate (such as cookies) light yellow in color with a brown tint. The product from swimming bladders is a corrugated plate (such as biscuits) of a light brown hue. Both products have a light smoking aroma.

Example 13

Smoked pike skin and swimming bladders are washed with water, give time to remove excess moisture and roll (breaded) in a prescription mixture:

wheat flour - 200 g;

food supplement (dry powder from fish bones 25%, skin 50%, scales 25%. RF Patent No. 2241347 C2, А23L 1/0562, publ. 10.12.2004 Bull. No. 34.) - 25 g;

corn flour - 50 g;

lemon seasoning for fish dishes (Santa Maria, Finland) - 20 g;

table salt - 10 g.

Breaded skin and blisters are then heat treated according to Example 5 at a temperature of 160 ° C. for 60 seconds. The resulting product (from the skin) is a corrugated porous plate (such as a biscuit) of a yellow-brown hue, and the product from swimming blisters (such as biscuits) is a light brown hue.

Both products are smoked.

Example 14

Cod skin and swimming bladders are washed with water, they allow time to drain excess moisture from the surface of the skin and swimming bladders, then they are immersed on a grid in an aqueous solution of spices (pepper, cloves, nutmeg, ginger), heated to a boil, removed after 5 seconds, allow excess solution to drain, roll out, breadboard and then process according to example 5.

Example 15

Similar to example 14, except that the preliminary heat treatment is carried out on baking sheets at a temperature of 110 ° C for 25 seconds. The resulting products are porous corrugated plates (made of leather) of light yellow color, (of bubbles) of light brown color, having a taste of spices.

Claims (11)

1. A method of obtaining a food-grade protein product of an air-porous structure, including the use of crushed collagen base, mixing the components, molding, heat treatment, characterized in that fish skin and / or swimming bubbles of fish are used as a collagen base, which are heat-treated before grinding, and heat treatment of the molded mixture is carried out to a moisture content of not more than 10% with simultaneous uniform bilateral compression with a force sufficient to prevent deformation product. 2. The method according to claim 1, characterized in that the preliminary heat treatment of the collagen base is carried out at welding temperatures of collagen to its visual deformation. 3. The method according to claim 2, characterized in that the preliminary heat treatment is carried out in edible oil, or water, or aqueous solutions of flavoring additives, or smoking. 4. A method of obtaining a food-grade protein product of an air-porous structure, characterized in that the fish skin and / or swimming bubbles of the fish are crushed, mixed with food, flavoring, aromatic additives and food coloring and extruded with subsequent drying of the product to a moisture content of not more than 10% . 5. The method according to claim 4, characterized in that prior to grinding the collagen base, its preliminary heat treatment is carried out. 6. The method according to claim 5, characterized in that the preliminary heat treatment of the collagen base is carried out at temperatures of collagen welding to its visual deformation. 7. The method according to any one of paragraphs.5 and 6, characterized in that the preliminary heat treatment is carried out either in edible oil, or water, or in aqueous solutions of flavor additives, or by smoking, or by heating. 8. A method of obtaining a food-grade protein product of an air-porous structure, characterized in that the fish skin and / or swimming bubbles of the fish are breaded in a mixture of food, flavoring, aromatic additives and food colors, and then heat treatment is carried out to a moisture content of not more than 10% with simultaneous uniform double-sided compression with a force sufficient to prevent deformation of the product. 9. The method according to claim 8, characterized in that prior to the breading of the collagen base, its preliminary heat treatment is carried out, and then rolled out. 10. The method according to claim 9, characterized in that the preliminary heat treatment of the collagen base is carried out at a welding temperature of collagen to its visual deformation. 11. The method according to any one of paragraphs.8 and 9, characterized in that the preliminary heat treatment is carried out either in edible oil, or water, or in aqueous solutions of flavor additives, or by smoking, or by heating.