RU2340210C1 - Method of manufacturing natural structure-forming agent - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method implies fish wastes rinsing, boiling with the addition of milk whey in the relation of 1.0:(0.5-2.5) during 40-90 minutes under the temperature of boiling and separating liquid phase. After first boiling solid part is subject to two additional boilings with the separation of fat from liquid phase after each boiling. Liquid phases produced after three sequential boilings are mixed, filtered to separate fine particles and deodorised using sesame seeds in the amount of at least 3% of the liquid phase weight during not more than 2 hours and concentrated. In case structure-forming agent is to be produced in dry form - drying follows.

EFFECT: invention allows improving structure-forming agent quality as well as increasing its yield.

10 ex

Description

The invention relates to the food industry, in particular to the fishing industry, and can be used for the production of structure formers.

A known method for the production of gelatin, which includes maceration of bone meal, washing it, ossein golding, desalination, boiling concentrated broth, and after cleaning, carry out additional drying, sterilization in a microwave oven, crushing cake to a particle size of 0.05-1.0 mm, maceration is carried out in a solution of hydrochloric acid with a concentration of 0.5-2.0% with a liquid coefficient of 40-120 for 5-40 minutes with continuous stirring; and washing of ossein is carried out with water to a pH of 5.0, the gelling is carried out with continuous stirring at a solution temperature of 20-35 ° C and a liquid coefficient of less than 10 for 0.5-3.0 minutes with a milling at a temperature of 10-20 ° C for 30 minutes, neutralization is carried out with hydrochloric acid with a concentration of less than or equal to 0.5% with constant addition to a solution of pH 5.0, followed by separation of the suspension, while the last washing is carried out with distilled water, and cooking is also carried out in distilled water according to temperature fractions in 2-4 hours each giving, the purified broth is concentrated by separation or centrifugation, drying is carried out by spraying at a gas temperature at the outlet of the dryer less than 90 ° C, and the resulting gelatin powder is granulated to 2-5 mm (see RF Patent No. 2021992, CL 09N 3/00, " Method for the production of gelatin ", 1994).

The disadvantage of this method is the low quality of the finished product due to the use of inorganic hydrochloric acid.

A known method for the preparation of ichthyo gelatin from the scales of partial fish, including washing, maceration, zolka, cooking, separating the gelatin broth, filtering the broth, drying and grinding, and maceration is carried out using sulfuric, hydrochloric or acetic acids with a concentration of 2-10% with a process duration of 18- 20 hours and a water ratio of 1: 5, and cooking is carried out at a temperature of 50-75 ° C in two stages with a water ratio of 1: 2; the gold is carried out with calcium hydroxide (see "Development of the technology for the production of ichthyo gelatin", materials of the scientific-practical conference, Krasnodar 2002, p.64-65, analog).

The disadvantage of this method is the low quality of the product due to the use in the process of sulfuric, hydrochloric or acetic acids.

The closest is a method of producing a structurant from fish waste, including washing, cooking, separating the broth, filtering and drying, and fish waste is crushed into pieces weighing 5-10 g and subjected to heat treatment at a temperature of 80-150 ° C with the addition of milk whey at a ratio of 1.0: (0.5-2.5) for 40-90 minutes at a pH of 4.1-6.1 and subjected to dehydration (Petrichenko L.K., Titova T.P., Chernega N.V. Method for the production of natural structure-forming agents from fish waste - Russian Federation Patent for invention No. 2287959 van in Gos. registry invention RF 27.11.2006, prototype).

The disadvantages of this method include the low quality of the product, the small yield of the finished product due to the lack of degreasing, deodorization and a single process of cooking raw materials.

The present invention solves the problem of improving the quality of the builder while increasing the yield of the builder.

The problem is achieved in that in a method for producing a natural structure-forming agent from fish waste, including washing, cooking with the addition of whey at a ratio of 1.0: (0.5-2.5) for 40-90 minutes at boiling point, separation the liquid phase, according to the invention, the solid part after the first cooking is subjected to an additional two subsequent cooking, after each the fat is separated from the liquid phase, then the liquid phases are mixed after three successive cooking, filtered to separate fine particles and conducting t deodorization using sesame seeds in an amount of not less than 3% of the mass of the liquid phase for no more than 2 hours, concentrated, in the case of obtaining a structurant in dry form, dried.

Comparison of the proposed method with the known shows that obtaining structure formers from fish waste is known, however, in the known methods, the heat treatment is carried out once, the processes of deodorization and degreasing are not carried out. Threefold cooking of fish waste in whey allows for a more complete release of collagen from raw materials. Long-term (more than 3 hours) continuous heating of the broths leads to a decrease in their gel-forming ability due to the deep hydrolysis of collagen. By combining the use of whey and sesame seeds as deodorizers, fish odor is removed from the product. The action of sesame is due to the small size of the seeds, which allows maximum use of their surface for adsorption of components that make up a specific fish smell, aromatic compounds of whey also contribute to the neutralization of fish smell, which meets the criterion of "inventive step".

The invention is implemented as follows. Fish waste (heads, bones, fins, skin, scales, cartilage) obtained by cutting raw fish or frozen fish is washed with water at a temperature not exceeding 15 ° C, removing impurities (blood, mucus, etc.), and subjected to heat treatment at boiling point with the addition of whey (cheese or cottage cheese) with a ratio of raw materials and liquid fractions of 1.0: 1.5 for 60 minutes. At given temperature and duration of the process, insoluble collagen passes into soluble glutin, which has the ability to form a gel.

The resulting broth is subjected to degreasing, filtered to separate most of the coagulated proteins. The solid part is again poured with whey in the same ratio and subjected to repeated heat treatment under similar conditions. The liquid part is separated, which is degreased, the solid fraction is again treated with the addition of serum.

The broths obtained after three cooking are mixed, filtered to separate the smallest particles. Deodorized using sesame seeds in an amount of 5% for 2 hours. The broth is decanted, leaving a residue from sesame seeds and small particles of coagulated proteins. Subject to concentration, dried in case of obtaining a powdery builder

Example 1. Fish waste (heads, bones, fins, etc.) obtained by cutting raw fish and frozen fish, washed in water with a temperature of no higher than 15 ° C, remove mucus, blood and other contaminants. Then the waste is subjected to heat treatment at the boiling temperature in whey (the ratio of raw materials and liquid fractions 1: 1.5) for 60 minutes.

After that, the broth is filtered to separate the liquid and solid phases, degreased, concentrated and / or served for drying.

In this case, an insufficient transition of collagen-containing substances of fish waste into the broth was noted.

Example 2. Performed in the same way as example 1, except that the waste is subjected to heat treatment in whey twice. The broth is degreased.

The broths obtained after the first and second cooking are mixed. The best extraction of collagen-containing substances was noted.

Example 3. Performed as example 1, except that the waste is subjected to heat treatment in whey three times. The broths obtained after each cooking are degreased and mixed.

In this case, the most complete extraction of collagen-containing substances is noted.

Example 4. Performed as example 1, except that the waste is subjected to heat treatment in whey four times. The broths obtained after each cooking are degreased and mixed.

In this case, the broth obtained after the fourth cooking is characterized by a low solids content.

Example 5. Fish waste (heads, bones, fins, etc.) obtained by cutting fish - raw and frozen fish, washed in water with a temperature of no higher than 15 ° C, remove mucus, blood and other contaminants. Then the waste is subjected to heat treatment at a temperature of 100 ° C in whey (the ratio of raw materials and liquid fractions 1: 1.5) for 60 minutes. Cooking the solid part is carried out three times, then after degreasing, the broths obtained after each cooking are mixed.

Deodorization is carried out using sesame seeds in an amount of 3% of the total weight of the broth for 2 hours.

Slight removal of fish odor was noted.

Example 6. Performed as example 5, except that sesame seeds are used in an amount of 4% of the total weight of the broth for 2 hours. Marked better removal of fish odor than in example 5.

Example 7. Performed as example 5, except that sesame seeds are used in an amount of 5% of the total weight of the broth for 2 hours. The most complete removal of fishy odor was noted.

Example 8. Performed as example 5, except that sesame seeds are used in an amount of 6% of the total weight of the broth for 2 hours.

The most complete removal of fishy odor was noted, but an increase in the amount of sesame was not economically feasible.

Example 9. Performed as example 7, except that sesame seeds are used in an amount of 5% of the total weight of the broth for 1 hour. Insufficient removal of fishy odor was noted.

Example 10. Performed as example 7, except that sesame seeds are used in an amount of 5% of the total weight of the broth for 3 hours.

Complete removal of fishy odor was noted, but this example does not differ from example 7 when deodorization is carried out for 2 hours.

The method allows to obtain a structure-forming agent with the best organoleptic characteristics, a high dry matter content, due to the transition of collagen-like compounds into the broth.

Claims (1)

A method of obtaining a natural structurant from fish waste, including washing, cooking with the addition of whey at a ratio of 1.0: (0.5-2.5) for 40-90 minutes at boiling point, separating the liquid phase, characterized in that the solid part after the first cooking is subjected to an additional two subsequent cooking, after each the fat is separated from the liquid phase, then the liquid phases are mixed after three successive cooking, filtered to separate fine particles and deodorized using sesame seeds an amount of not less than 3% by weight of the liquid phase within less than 2 h, concentrated, in case of the structurant in dry form - dried.