RU2361462C1 - Producing method of food product from fish milt - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fish industry, particularly to the food product manufacturing from fish milt and can be used for emulsion type mayonnaise production. Frozen fish milt is defrosted, blanched during 10-15 min at the temperature of 100-110°C, minced, solution of proteolithic enzymes is added in the process of viscolisation in the quantity of 5-10 proteolithic units for 1 kg of fish milt. Then salt, sugar, preservatives, vegetable oil, acetic acid and later flavouring agents and/or boiled, minced aquatic organisms, such as cucumaria or soya cream are introduced to the obtained mass in 10-15 min. The obtained mixture is fermented and viscolised during less than 30 min at temperature of 40-45°C. Prior to packing the finished product is heated during 10-5 min at temperature of 85-95°C.

EFFECT: Obtaining of the product from fish milt, that is similar to mayonnaise type sauce in its characteristics and with storage life of 4 months at temperature 0°C.

4 cl, 3 ex

Description

The invention relates to the fishing industry, in particular to the production of a food product from fish milk, and can be used for the preparation of emulsion products such as mayonnaise.

Currently, for the preparation of emulsion products such as mayonnaise, the main emulsifying, structuring and stabilizing component is egg powder, which contains up to 2% cholesterol. To exclude cholesterol-containing components from the formulation, the egg powder is replaced with fresh fish milk, since it is impossible to obtain a finely dispersed system using frozen fish milk.

A known method of treating fish milk with enzymatic agents containing mainly proteases for the breakdown of fish milk (JP No. 60160863). Treatment with enzymes is carried out for 30 minutes - 24 hours until the raw materials are liquefied, resulting in a very high degree of proteolysis. Solids are removed, the resulting clear solution is dried. The result is a solution or powder. It is known that tasteless proteins subjected to protease hydrolysis form bitter peptides containing hydrophobic amino acids tyrosine, tryptophan, leucine, isoleucine, valine, phenylalanine (Nishimura T., Kato N., 1988). With a high degree of protein breakdown, a bitter taste appears in the product.

A known method of producing a food product based on fish milk, using fresh Baikal omul milk as an emulsifier, and acidophilic sticks as a preservative (patent RU No. 22525603, IPC A23L 1/24).

The disadvantage of this method is that it is possible to produce this food product only directly in the area of fishing, as the shelf life of fresh milk is limited.

The closest in technical essence to the method is a method of preparing a food emulsion from fresh milk of salmon and cod fish, including heating the milk to a temperature of 85-110 ° C for 2-45 minutes, grinding to a homogeneous consistency, adding salt, stirring, heating to a temperature of 85 -95 ° C for 10-15 minutes, followed by cooling to a temperature of 35-45 ° C, homogenization, adding vegetable oil during homogenization, then adding acetic acid solution, homogenization, packing (patent RU No. 2110192, IPC A23L 1 / 24).

The proposed method allows to obtain a food emulsion only from fresh (not frozen) raw materials, heating is carried out in the middle of the process, and not before packaging, which may entail a violation of the microbiological stability of the finished product, in addition, there is a need to cool the semi-finished product in the middle of the process, which takes a significant period of time with large volumes of production.

The objective of the invention is to obtain from frozen milk of fish food product with high emulsifying ability and good organoleptic characteristics.

The problem is achieved in that in the method of preparing a food product based on fish milk, including the selection of raw materials, blanching it, grinding, adding to it the accompanying components, homogenization and packing, according to the INVENTION, frozen fish milk is used as raw material, it is thawed before blanching, in the process of homogenization, the solution of proteolytic enzymes in the amount of 5-10 proteolytic units per 1 kg of milk is first added to the crushed milk, then after 10-15 minutes the resulting mass the accompanying components are added carefully, first the main components, and then the flavoring components: flavors and / or boiled ground marine hydrobionts, such as cucumaria or soy cream, and the mass is fermented and homogenized for no more than 30 minutes at a temperature of 40-45 ° C. When this raw material is blanched for 10-15 minutes at a temperature of 100-110 ° C. The main components used are salt, sugar, preservatives, vegetable oil, acetic acid. The final product before packing is heated for 10-15 minutes at a temperature of 85-95 ° C.

The proposed technical solution meets the criteria of "novelty", "inventive step" and "industrial application".

The novelty in the claimed technical solution is that:

- frozen fish milk is used as raw material;

- obtaining a stable, uniform, non-coarse consistency of a food product from frozen fish milk is provided by fermentation with proteolytic enzymes in an amount of 5-10 proteolytic units per 1 kg of crushed milk;

- the fermentation process is carried out for no more than 30 minutes, which ensures a degree of proteolysis of not more than 10.5% and avoids the appearance of bitterness in the finished product;

- heating at the end of the process is carried out at a temperature of 85-95 ° C for 10-15 minutes, which allows for the deactivation of enzymes, and also ensures the death of non-heat-resistant non-spore-forming microflora, reduction in the number of spore-forming microorganisms and guarantees microbiological stability and safety of the finished product.

The use of ice cream raw materials allows you to organize the production of a food product from fish milk in any fish processing industry, including those located far from the place of fishing.

Fermentation provides partial hydrolysis of proteins, splitting of a complex of proteins and nucleic acids, releases DNA - a biologically active component of fish milk, and ultimately contributes to a homogeneous mass homogenate of the finished product without grains.

Warming up guarantees microbiological stability and deactivation of proteases, and filling and hermetic closure immediately after warming - the absence of contamination by microorganisms and other pollutants.

The method allows to obtain a food product from frozen milk of fish, reminiscent of a sauce like mayonnaise, having a homogeneous structure (i.e. without grains), light beige or almost white, without a fish smell. Shelf life of the product is at least 4 months. at a temperature of 0 ° C.

The finished product has the following organoleptic characteristics. The color is slightly creamy or almost white, the mass is homogeneous, finely chopped, without grains, the consistency resembles sour cream or thick mayonnaise of the Golden type (South Korea). There is no fishy smell.

The use of flavoring agents and / or boiled ground hydrobionts or soy cream as accompanying components provides the final product with an appropriate taste. So adding to the resulting mass of cucumaria, which tastes like mushrooms, while adding a flavoring that has the aroma of mushrooms, provides a finished product with mushroom taste, and adding soy cream and the aroma of milk - a product with a creamy-milk taste and smell.

Given the fact that the products according to the claimed technical solution can be produced using universal homogenizing modules (UGM), i.e. the already developed and existing technological equipment that provides heating to a predetermined temperature, introducing related components into the bowl during the working cycle (homogenization) through a funnel located on the lid, heating at the end of the food product manufacturing process should consider the proposed technical solution as meeting the criterion " industrial applicability. "

The method is as follows.

The milk of the fish is thawed, then blanched for 10-15 minutes, after which it is thrown into a perforated container to drain excess water. Then crushed on a wolf. Download into a universal homogenizing module. A solution of proteolytic enzymes (proteases) in water is prepared, the amount of water in this case is 10% of the mass of crushed milk, the water temperature is 40-45 ° C, the number of enzymes is 5-10 proteolytic units per 1 kg of crushed milk. The prepared solution is introduced into the module when the temperature of the pre-loaded crushed milk reaches 40-45 ° C. The process of homogenization begins, maintaining a temperature of 40-45 ° C. 10 minutes after the start of the fermentation process, while homogenizing, the accompanying main components (salt, sugar, sodium benzoate (preservative), vegetable oil, acetic acid) and flavoring components (flavorings and ground marine hydrobionts or soy cream) are added according to the recipe. The process of introducing the components should not exceed 15-20 minutes, the total homogenization time from the moment of making the enzymes should not exceed 30 minutes. Then, in a homogenizer, the temperature is quickly raised to 85-95 ° C and heating is carried out for 10-15 minutes. The finished food product from fish milk is packed in consumer packaging and hermetically sealed.

Obtained by this method, a food product from fish milk is a ready-to-eat product, can be used as a sauce.

Examples of specific performance.

Example No. 1.

Pollock milk is thawed, blanched for 10 minutes at a temperature of 100 ° C, and folded into a perforated container to drain excess water. Pollock milk is crushed on a top, 15 kg of crushed milk is placed in a homogenizer. In parallel, a solution of proteolytic enzymes is prepared. To do this, take 1.5 liters of water, heat it to a temperature of 40 ° C. The Protamex enzyme is dissolved in it, having a proteolytic activity of 400 proteolytic units (PE) in 1 g. To prepare the solution, 187.5 mg of Protamex are taken, which provides a concentration of 5 PEs per 1 kg of crushed milk. The prepared solution is introduced into ground pollock milk when their temperature reaches 40 ° C, at the same time the process of homogenization is started and the temperature is maintained at 40-45 ° C. After 15 minutes, 150 g of salt, 150 g of sugar, 2.25 kg of vegetable oil, 150 g of 3% acetic acid, 17 g of sodium benzoate are added to the homogenate, without stopping homogenization. The process of introducing the accompanying components lasts no more than 15 minutes, which ensures a total homogenization time from the start of the fermentation process of 30 minutes. After making the components, the mass is quickly heated to a temperature of 90 ° C with stirring and kept at this temperature for 15 minutes. The finished product is packed in consumer packaging and hermetically sealed.

The finished product has the following characteristics: fat content of 17.1%, protein of 8.7%. The color is slightly beige or almost white, the mass is homogeneous, finely chopped, without grains, the consistency resembles sour cream or thick mayonnaise. There is no fishy smell. The stability of the emulsion is 97%.

Example No. 2.

Pink salmon milk is thawed, blanched for 15 minutes at a temperature of 100 ° C, and thrown into a perforated container to drain excess water. Milk is crushed. 15 kg of crushed milk is placed in a homogenizer. In parallel, a solution of proteolytic enzymes is prepared. To do this, take 1.5 liters of water, heat it to a temperature of 40 ° C. The Protamex enzyme is dissolved in it, having a proteolytic activity of 400 proteolytic units (PE) in 1 g. To prepare the solution, 375 mg of Protamex are taken, which ensures a concentration of 10 PEs per 1 kg of crushed milk. The prepared solution is introduced into the ground milk of pink salmon when their temperature reaches 45 ° C, at the same time the process of homogenization begins and the temperature is maintained at 40-45 ° C. After 10 minutes, 150 g of salt, 150 g of sugar, 2.85 kg of vegetable oil, 150 g of 3% acetic acid, 17 g of sodium benzoate are added to the homogenate, without stopping homogenization. After making the above components, homogenization is stopped, crushed boiled cucumaria in the amount of 1.83 kg and 0.15 g of flavoring with the taste of mushrooms are added. After making the components, the mass is quickly heated to a temperature of 95 ° C with stirring and kept at this temperature for 10 minutes. The finished product is packed in consumer packaging and hermetically sealed.

The finished product has the following characteristics: fat content of 16.4%, protein 10.9. The color is slightly beige or almost white, interspersed with dark pieces. The light mass is homogeneous, finely ground, in consistency resembles sour cream or thick mayonnaise interspersed with pieces of “mushrooms”. The product has a smell of mushrooms, there is no fishy smell. The stability of the emulsion is 99%.

Example No. 3.

The food product from frozen salmon milk is prepared analogously to example No. 2, however, 750 g of soy cream and 0.15 g of flavoring with the smell of milk are added as flavoring accompanying components during homogenization. After making the components, the mass is heated, then packaged.

The finished product has the following characteristics: fat content of 12.3%, protein 10.5%, carbohydrates 2.3%. The color is white or almost white, slightly beige, the mass is homogeneous, finely chopped, without grains, the consistency resembles sour cream or thick mayonnaise. The product has a milky creamy smell, there is no fishy smell.

The stability of the emulsion is 97%.

The proposed method for the production of a food product from frozen fish milk by treating blanched crushed milk with proteolytic enzymes solves the problem of obtaining a homogeneous product without grains, the short duration of fermentation ensures the production of the product without bitterness, and the heating at the end of the production process ensures microbiological stability of the finished product.

Claims (4)

1. A method of preparing a food product based on fish milk, including the selection of raw materials, blanching it, grinding, adding related components to it, homogenizing and packing, characterized in that frozen fish milk is used as a raw material, it is thawed before blanching, during homogenization first, a solution of proteolytic enzymes in the amount of 5-10 proteolytic units per 1 kg of milk is added to the crushed milk, then after 10-15 minutes the accompanying composites are added to the resulting mass you, first the main components, and then the taste components: flavors and boiled crushed marine aquatic organisms, such as cucumaria, or soy cream, while the mass is fermented and homogenized for no more than 30 minutes at a temperature of 40-45 ° C, and then the final product is heated before packing . 2. The method according to claim 1, characterized in that the raw materials are blanched for 10-15 minutes at a temperature of 100-110 ° C. 3. The method according to claim 1, characterized in that as the main components use salt, sugar, preservatives, vegetable oil, acetic acid. 4. The method according to claim 1, characterized in that the final product is heated before packing for 10-15 minutes at a temperature of 85-95 ° C.