RU2402916C2 - Method for production of protein-lipid products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes preparation of protein component on the basis of fish and soya raw materials with further mixing with lipid component and packing into sealed containers. As protein component, fish and vegetable composition is used, produced on the basis of fish paste and milk and vegetable clot produced by means of thermal-acid coagulation of soya protein base by kefir product of 2.5-6.0% fat at the temperature of 60°C and exposure of 10 minutes. Lipid component is butter or sesame oil. Duration of protein-lipid components mixing is 8-10 minutes.

EFFECT: invention makes it possible to produce food product balanced in its chemical composition and calorie content with minimum content of cholesterol.

3 cl, 1 dwg, 1 tbl, 1 ex

Description

The invention relates to the food industry, in particular the fishing industry, and can be used in the manufacture of fish food products.

There is a known method for the preparation of caviar oil, in which butter is first crushed and ground for 5-7 minutes, then salted breakdown caviar of pollock or other fish is added to it and the mixture is stirred until a homogeneous granular mass is obtained for 6-8 minutes. The components are mixed in accordance with the recipe (in kg per 100 kg of finished product): salted breakdown caviar - 33.3; butter - 76.5 (Kasyanov G.I., Ivanova E.E. et al. Technology for processing fish and seafood. -Rostov-on-Don: Publishing Center "Mart", 2001. - p.345-347. Analog) .

The disadvantages of this method are the high calorie content due to the use of animal fat, the presence of cholesterol, and the low content of minerals and carbohydrates.

Closest to the claimed method is the preparation of canned fish paste-like product, including heat treatment of soya groats, its grinding and mixing with chopped hot smoked fish, fried onions, vegetable oil, salt, black pepper and allspice, ground water, in accordance with the recipe, packing the mixture in tin containers, sealing and sterilization (RF Patent No. 2232521. Method for the preparation of canned fish paste product, IPC ⁷ A23L 1/325. Prototype).

The disadvantages of this method are low calorie content, low organoleptic characteristics due to gray unexpressed color.

The objective of the present invention is to obtain protein-lipid products based on natural ingredients, with high organoleptic characteristics, with a balanced chemical composition and calorie content, containing proteins, lipids, carbohydrates and minerals, in the absence of cholesterol or its minimum content.

This is achieved by the fact that a fish-growing composition obtained on the basis of fish paste and a milk-vegetable clot prepared by thermoacid coagulation of a soy protein base with a 2.5-6.0% kefir product with a soy protein base ratio is used as a protein component: kefir product as 1: 0.5, and as a lipid component, butter or sesame oil in the ratio of fish paste: milk-vegetable clot: butter as 1.5: 1.5: 1.0 and fish paste: milk-vegetable clot: sesame seeds melt oil as 4.5: 4.5: 1.0 with a clot moisture of 70% and a mixing time of the components of 8-10 minutes.

Soy protein base is obtained on the basis of soybean seeds germinated in a mineralized aqueous medium, with a sprout length of 1.0-2.0 cm.

To obtain fish paste, salmon fish filet is pre-treated with dry salting.

The technical result consists in the fact that this method allows to obtain food products based on natural components with high organoleptic characteristics (good taste, smell and color) and a balanced chemical composition and caloric value, enriched with minerals, in the absence of cholesterol or its minimum content.

The method is as follows.

As a protein component, a fish-growing composition obtained from a paste based on crushed fish to a paste-like state and a milk-vegetable clot, which is obtained from soybean seeds as follows, is used. Soybean seeds are washed, soaked, ground in water with simultaneous extraction of protein substances, the resulting extract is heated and divided into fractions, obtaining a soy protein base. Soy protein base is subjected to thermo-acid coagulation, a kefir product that meets the requirements of the standard with a fat content of 2.5-6.0% is used as a coagulant. The kefir product is mixed with a soy protein base in a ratio of soy protein base: kefir product as 1.0: 0.5, to ensure the formation of a clot of the desired consistency. To intensify the coagulation process, the mixture is heated to a temperature of 60 ° C. At this temperature, the mixture is kept for 10 minutes to form a milk-vegetable protein clot. The resulting clot is separated from the liquid fraction - serum, bringing the moisture content of the clot to 70%. The resulting milk-vegetable clot is mixed with cooked fish paste and a lipid component, which is used as a butter or sesame oil that meets the requirements of regulatory and technical documentation. The mixture is prepared in the following ratio of components - fish paste: milk-vegetable clot: butter = (1.5: 1.5: 1.0) and fish paste: milk-vegetable clot: sesame oil = (4.5: 4, 5: 1.0), providing a homogeneous pasty consistency, pronounced color inherent in the used fish raw materials. The resulting mixture is mixed for 8-10 minutes to evenly distribute the components and obtain a uniform consistency. The resulting protein-lipid product is Packed in plastic cups, closed with aluminum foil, and sent for storage.

To obtain a soy protein base, soybean seeds are used, which are pre-germinated in a mineralized aqueous medium until seedlings 1.0-2.0 cm long appear, while the soy protein base is enriched with minerals. In soybean seeds, urease activity decreases.

For the preparation of fish paste, slightly salted fillet of salmon fish, such as coho salmon, sockeye salmon, pink salmon, chum salmon, chinook salmon and others, subjected to dry pre-salting is used.

Example

To prepare protein-lipid products, a milk-vegetable clot obtained from soybean seeds is used, which is inspected to remove impurities, spoiled, moldy seeds, then washed to remove impurities and surface microflora. The washed seeds are soaked in a mineralized aqueous medium until sprouts 1.0-2.0 cm long appear. Sprouted seeds are partially inactivated in soybean seeds, urease activity is reduced, while the seeds soften, separate into cotyledons, the shell, the presence of sprouts and the use of mineralized aqueous medium for soaking provides enrichment of soya raw materials with mineral substances. With a sprout length of 1.0 cm, the content of minerals in soybean seeds varies slightly, the grain is not softened sufficiently. With a sprout length of more than 2.0 cm, the moisture content of soybean seeds increases significantly, while the content of mineral substances varies slightly.

Germinated seeds are washed with water under pressure to separate the shell. Washed seeds with sprouts are crushed in eight times the amount of water with simultaneous extraction of protein. The resulting soy protein suspension is divided into fractions, separating the insoluble residue - okara and soy protein base, which is used to prepare a milk-vegetable clot.

A coagulant, a kefir product that meets the requirements of OST 4229-84 with a fat content of 2.5-6%, is added to the obtained soy protein base. The presence of lactic acid bacteria in the kefir product promotes coagulation of protein substances contained in the soy protein base.

The fat content in the kefir product less than 2.5% does not allow to obtain a milk-vegetable clot of the desired consistency. The clot is dense, with a solid structure. The fat content in the kefir product of more than 6% leads to the formation of an excessively soft, viscous clot. Soy protein base is mixed with a kefir product in a ratio of 1: 0.5, that is, when mixing 333.0 g of kefir product and 667.0 g of soy protein base, 1000 g of milk-vegetable mixture is obtained. Changing the ratio of the components of the mixture does not allow to obtain a product with the necessary chemical composition and organoleptic properties. The addition of more soy protein base gives the finished clot a specific bean flavor and smell. The introduction of a smaller amount of kefir product slows down the process, does not lead to the complete isolation of protein substances, to obtain pronounced aroma and taste of the finished protein clot, the introduction of a larger amount of kefir product gives an overly acidic taste to the resulting clot, the clot is more friable and poorly separated from serum.

The mixture is heated to a temperature of 60 ° C and thermoacidic coagulation is carried out, keeping the mixture at this temperature for 10 minutes to inactivate the anti-nutritional substances contained in the mixture, accelerate the aggregation of protein substances and form a precipitate in the form of a protein clot. At temperatures below 60 ° C, there is no inactivation of inhibitors of digestive enzymes, the duration of the process of coagulation of protein substances increases, while energy costs increase, at a temperature above 60 ° C heating is impractical, as there are processes of denaturation of protein substances, vitamins, inactivation of lactic microorganisms, leading to loss of valuable nutrients. The duration of heating is essential. When the mixture is heated for less than 10 min, partial coagulation occurs, which is insufficient to obtain a product with the desired properties (a protein clot is formed that is not dense enough, difficult to separate), heating for more than 10 minutes contributes to the denaturation of nutrients and a change in chemical composition.

As a result of thermo-acid coagulation, a solid and liquid fraction is formed. The liquid fraction (serum) is separated by pressing, bringing the moisture content of the clot to 70%. Milk and vegetable clot is a high-quality semi-finished product for the preparation of protein-lipid products. Milk and plant clot with a moisture content of 70% has a gentle, moderately dense structure, homogeneous consistency, lends itself well to mixing with other components, with increasing humidity, the clot does not have the necessary properties, when mixed with other components leads to an increase in the humidity of the mixture, and therefore, deterioration of the consistency of the finished product. A decrease in humidity of less than 70%, on the contrary, leads to the formation of a thicker mixture, which complicates the mixing process, does not allow to achieve a uniform consistency of products.

To obtain fish paste, slightly salted fish fillet of the salmon family is used - coho salmon, sockeye salmon, chinook salmon, chum salmon, pink salmon and others, which are obtained as follows. Fish raw materials are defrosted, washed, cleaned, cut, removing the inedible parts, filleted to separate the fillet, the fillet is salted, aged for ripening and uniform distribution of salt in the semi-finished product, then cut and chopped, to form a paste-like consistency, subjected to additional fine grinding - cutting. The fillet is salted with dry salting, in which the fillet is uniformly salted, it is possible to obtain a slightly salted fillet, the process of salting the fillet takes place in its own juice, while the required organoleptic and structural-mechanical properties are formed, the humidity of the semi-finished product does not increase, the dry salting technology is quite simple.

The resulting fish paste is mixed with cooked milk-vegetable clot and butter, corresponding to the requirements of GOST 37-91 in a ratio of 1.5: 1.5: 1.0. That is, to obtain 1 kg of protein-mineral product, it is necessary to mix the components in the following quantities (in g): fish paste - 375; milk-vegetable clot - 375 and butter - 250.

According to the second option, the prepared fish paste is mixed with milk-vegetable clot and sesame oil, corresponding to the requirements of GOST 8990-59 in a ratio of 4.5: 4.5: 1.0. That is, to obtain 1 kg of protein-mineral product, it is necessary to mix the components in the following quantities (in g): fish paste - 450; milk-vegetable clot - 450 and sesame oil - 100.

With an increase in the amount of fish paste in the mixture, the amount of carbohydrates and minerals decreases, with an increase in the amount of milk-vegetable clot, the amount of carbohydrates, minerals and protein substances increases, but the consistency of the product worsens, an increase in the amount of butter or sesame oil significantly increases the lipid content in the product, which increases calorie content and affects the balance of chemical composition.

Mixing the components in a certain ratio allows you to get protein-lipid quality products of low calorie content, with the content of minerals and carbohydrates, with high organoleptic characteristics.

When mixing the components in the proposed ratio, protein-lipid products are obtained that have the chemical composition and energy value shown in the table.

The mixture is stirred for 8-10 minutes until a homogeneous smearing consistency is obtained. Mixing for less than 8 minutes does not allow stabilizing the consistency of the product, achieving a uniform consistency, mixing for more than 10 minutes leads to saturation of the product with air, the consistency is airy, creamy, not typical for this assortment group of food products.

The chemical composition and content of nutrients in protein-lipid foods and their energy value Product name Content% Energy value, kcal squirrels lipids carbohydrates minerals Protein-lipid salmon paste: Using butter 18.0-19.0 37.0 2.5 1,5 415.0 Using sesame oil 22.0-24.0 17.0 3,5 2.5 255.0 Caviar oil: By analog technology 9.3-10.0 60.0 0.7 577.2

As follows from the data presented in the table, salmon protein-lipid pastes differ from caviar oil in a higher content of proteins, carbohydrates and minerals, low fat content and low calorie content. Based on the results of the tasting, the developed food products were highly appreciated.

Finished protein-lipid products are Packed in plastic cups, closed with aluminum foil, and sent for storage.

The technological scheme for the preparation of protein-lipid products is shown in the drawing.

The resulting protein-lipid products obtained on the basis of natural ingredients using biotechnological processing techniques have a balanced chemical composition and calorie content, contain proteins, lipids, carbohydrates and minerals.

The method can be implemented on standard equipment in catering, canning, fishing industry.

Claims (3)

1. The method of preparation of protein-lipid products, including the preparation of a protein component based on fish and soybean raw materials, followed by their mixing with the lipid component and packaging in sealed containers, characterized in that the fish-vegetable composition obtained on the basis of fish is used as a protein component paste and milk-vegetable clot, prepared by thermoacid coagulation of soy protein base with kefir product of 2.5-6.0% fat content at a temperature of 60 ° C with an exposure of 10 min in a ratio of soy I have a protein base: kefir product as 1: 0.5, and as a lipid, butter or sesame oil in the ratio of fish paste: milk-vegetable clot: butter = 1.5: 1.5: 1.0 and fish paste: milk-vegetable clot: sesame oil = 4.5: 4.5: 1.0 with a clot moisture of 70% and a mixing time of protein-lipid components of 8-10 minutes. 2. The method according to claim 1, characterized in that the soy protein base is obtained on the basis of sprouted to a length of sprouts of 1.0-2.0 cm soybean seeds in a saline aqueous medium. 3. The method according to claim 1, characterized in that the fish paste is obtained on the basis of a salmon family filet pre-treated with dry salting (coho salmon, sockeye salmon, chinook salmon, chum salmon, pink salmon, etc.).

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