RU2406412C2 - Method for production of biologically active food supplement of quail eggs and biologically active food supplement of quail eggs - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and biotechnology in particular, to production of natural powders of viscous liquids and may be used for production of a biologically active food supplement of quail eggs. The method for production of a biologically active food supplement of quail eggs envisages washing fresh eggs in running water at a temperature of +40°C, drying with sterile air and disinfection with 70° rectified alcohol during 5-7 minutes. Eggs together with shell are milled till indiscrete homogeneous mass production in a sterile box, filtered and poured into pans. The mass is frozen at a temperature of -60°C - -65°C and dried in a lyophiliser under a negative pressure which is equal to or in excess of 50 micrometres of mercury column at a temperature of +40°C during 48 hours. The dried product is milled and packed into gelatinous capsules to produce the finished biologically active food supplement of quail eggs.

EFFECT: invention allows to create a high-tech method for production of a biological food supplement of quail eggs wherein all the natural properties of fresh quail eggs (enriched with soluble calcium) are preserved during 12 months at a storage temperature of +4-25°C.

2 cl, 4 tbl

Description

The invention relates to food industry and biotechnology, in particular to the production of biologically active food additives from quail eggs, in particular to the production of natural powders from viscous liquids.

The claimed invention allows to preserve for a year all the qualities of a fresh quail egg, in addition, the composition of the biologically active food supplement contains soluble calcium from the eggshell, which is a valuable mineral supplement.

In terms of quality, quail eggs differ from chicken eggs in many nutrients. Quail eggs have long been credited with healing properties before our era. They contain a large number of proteins: the difference from chicken is almost 9%, mainly due to essential amino acids: trionin is 25% more, histidine 27%, lysine 22.5%; the content of minerals, in particular, iron is 2 times higher; the content of magnesium, calcium, phosphorus and zinc, and vitamins of the B. group is also higher. Riboflavin in a quail egg is three times more than in chicken. The cholesterol content in a quail egg is 30% lower than in chicken.

A known method for producing egg powder, including evaporation and subsequent drying by spraying in a coolant. The evaporation process is carried out with simultaneous stirring, while the temperature of the coolant at the beginning of drying is maintained at 200-220 ° C and at the end of 70-80 ° C (Su824943, A23B 5/02, 05/03/1981). The disadvantage of this method is the low yield of the resulting product due to the fact that the foaming of the egg mass occurs, and part of it is carried away with the foam, and the resulting egg powder is of poor quality, since vitamins and amino acids are destroyed at such a high temperature (it is well known that egg white coagulates already at 80 ° C).

A known installation for drying liquid products in a vibro-boiling layer of an inert material (see Installation for liquid products A1-FML-20. Found on the Internet: http: // www.mirprodmash.ru 2005). The disadvantage is that when using the known device does not describe the specific modes of the method, as well as the low quality of the target product, since there is no preliminary filtration of egg mass.

There is also known a method of producing egg powder from chicken eggs, involving evaporation and subsequent drying by spraying in a coolant. The evaporation process is carried out with simultaneous stirring. At the drying stage, the coolant temperature is maintained at the beginning of 145-165 ° C and at the end of 51-65 ° C (Su 878231, A23B 5/02, 11/07/1981).

The disadvantage of this method is the deterioration of the quality of the product, in particular the reduction of nutrients and biologically active substances due to the use of high temperatures. The closest analogue to the claimed group of inventions - the prototype is a method for producing powder from quail eggs and powder from quail eggs (Ru2317712, C2, A23L 1/24; АВВ 5/02, 09/10/2007), characterized in that the quail eggs are washed in flowing water at a temperature not exceeding 45 ° C, the egg mass is separated from the shell, the egg mass is filtered, dried in a vibro-boiling layer of inert granules, while the temperature at the entrance to the drying chamber is 140 ° C, and at the exit - 80 ° C, then grinding and sieving the resulting powder. However, this method also has the following significant disadvantages: not using egg shells as a valuable mineral natural product, using high temperature to obtain a dry powder, since egg white begins to coagulate even at a temperature of 80 ° C, and poor-quality processing of the egg shell leads to insemination of the final product extraneous microflora. All these main disadvantages reduce the biological value of the finished product and lead to higher prices for products.

A method for producing a biologically active food supplement from quail eggs is proposed, characterized in that fresh quail eggs are used for no more than seven days of storage, washed in running water at a temperature of 40 ° C, dried in trays for 20 minutes to remove moisture, and disinfected with 70 ° rectified alcohol for 5-7 minutes and in a sterile box, grind with a shell to a homogeneous homogeneous mass. It is filtered, poured into sterile cuvettes, frozen at a temperature of -60 ° C to -65 ° C and in a lyophilic installation at a negative pressure of at least 50 micrometers of mercury, dried for 48 hours at a temperature of no higher than 40 ° C, then crushed and packaged in gelatin capsules. Also proposed is a biologically active food supplement from quail eggs obtained in this way.

The technical result of the claimed group of inventions is the creation of a high-tech method of producing the most biologically active food supplement with long and maximum preservation of all the qualities of a dietary quail egg enriched with soluble calcium from the shell of the egg itself and with minimal insemination by extraneous microflora.

The method is as follows. Fresh quail eggs for no more than 7 days of storage from the moment of their collection at a temperature of + 2-8 ° C are inspected, eggs with a damaged shell are removed, placed in mesh trays and washed in running drinking water at a temperature of 40 ° C, removed and kept in trays 20 minutes to remove moisture, then treated with 70% rectified alcohol by immersion in a container for 5-7 minutes, removed, kept for 10 minutes and fed through a lock equipped with bactericidal lamps to a sterile room for processing. In a sterile box, the egg together with the shell is crushed to a homogeneous homogeneous mass, filtered, poured into sterile stainless steel cuvettes for deep freezing at temperatures from -60 ° C to -65 ° C and dried for 48 hours in a lyophilizer at a negative pressure of at least 50 micrometers of mercury at a temperature not exceeding + 40 ° C, then crushed and packaged in gelatin capsules. The obtained biological nutritional supplement from quail eggs is golden yellow, without any odor and taste, with minor lumps that are easily chopped by hand. The dried product is packaged using a capsulator in 0.2 g gelatin capsules, then the capsules are packaged in plastic bottles. The finished product is easy to transport and retains for 12 months (observation period) at temperatures from + 4 ° C to + 25 ° C all the natural qualities of a fresh quail egg enriched with soluble calcium, i.e. the obtained concentrate from fresh quail eggs by sublimation at low temperature contains a complex of essential amino acids, B vitamins and trace elements Ca, P, Mg, Fe, Zn.

The technical result of the claimed group of inventions is achieved in that the powder of quail eggs according to the invention is obtained by the above method.

The characteristics of the finished product are given in tables No. 1, 2, 3, 4.

According to organoleptic indicators, a biologically active food supplement meets the requirements specified in table 1.

Table 1 The name of indicators The indicator for the finished product Appearance Homogeneous powder without impurities Consistency Powdery mass with small lumps, easily ground by hand Color Golden yellow Smell and taste Fresh quail eggs, free from foreign odors and flavors

According to physical and chemical indicators, the content of the finished product meets the requirements specified in table 2.

table 2 Name of indicators, units The value of indicators Normative documentation for test methods Mercury, mg / kg, no more 0,03 GOST 2690-86 Lead, mg / kg, no more 0.3 GOST 30178-96 Cadmium, mg / kg, no more 0.05 GOST 30178-96 Arsenic, mg / kg, not more than 0.1 GOST 26930-86 Fats in dry form,%, not less than 40 GOST 50173-92 Residual humidity,%, no more 5 GOST 50173-92 The mass of the contents of the capsules, g 0.2 ± 0.05

According to microbiological indicators, it corresponds to the indicators indicated in table 3.

Table 3. The name of the groups of microorganisms Valid Values Normative documentation for test methods Mesophilic aerobes and facultative microorganisms Not more than 1 × E2KOE / g GOST 10444-15-94 E. coli bacteria Not allowed in 0.1 g GOST 50477-93 Pathogenic microorganisms, including salmonella Not allowed in 125 g GOST 50480-93

The acceptable presence of antibiotics in the finished product is shown in table 4.

Table 4. Name of antibiotics Valid Values Normative documentation for test methods Tetracycline Not more than 0.01 units / g MU 3049-84 Streptomycin Not more than 0.5 units / g MU 3049-84

Other antibiotics, except the above, are not allowed in a biological supplement from quail eggs.

The technical result is achieved only by using the totality of features. The resulting finished product is easy to transport, does not require special storage conditions and is convenient when used for long expeditions and space flights.

Claims (2)

1. A method of obtaining a biologically active food supplement from quail eggs, characterized in that fresh quail eggs are used for no more than seven days of storage, washed in running water at a temperature of + 40 ° C, kept in trays for 20 minutes to remove moisture, and disinfected with 70 ° alcohol with a rectifier for 5-7 minutes and in a sterile box, milled with a shell to a homogeneous homogeneous mass, filtered, poured into cuvettes, frozen at a temperature of -60 to -65 ° C and dried in a freeze-drying unit at a negative pressure of at least 50 micro meters of mercury for 48 hours, then crushed and packaged in gelatin capsules. 2. Biologically active food supplement from quail eggs, characterized in that it is obtained by the method of claim 1.