RU2455858C2 - Method for production of protein-vitamin-mineral concentrate - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to methods for meat-and-vegetable food concentrates production using soya. The method envisages preparation of meat paste of "Broiler chickens necks" semi-product by way of defrosting and barothermal treatment as per mode:

milling into paste-like condition and homogenisation till production of homogeneous consistency paste. Soya protein clot preparation is performed by way of protein coagulation with 5% solution of ascorbic acid in a disperse soya system, the soya protein clot conditioned till its moisture content is equal to 35-40%. The soya protein clot is mixed with the meat paste at a ratio of 1:1; the produced mixture is moulded into 1-2 mm diameter granules; the granules are dried at a temperature of 100-105°C with exposure during 25-30 minutes.

EFFECT: method ensures production of a concentrate with high nutritive and biological value containing an active vitamin-mineral complex using a simplified technology.

2 cl, 2 ex

Description

The invention relates to the meat industry, in particular to methods for producing meat and vegetable food concentrates using soy.

A known method of producing dried chicken mince, which is a well-digestible protein-fat concentrate obtained by processing broiler meat, including receiving and storing raw materials, preparing raw materials for heat treatment, heat treating carcasses - cooking, disassembling cooked carcasses, adding antioxidant fat (mustard powder) ), grinding meat into minced meat, drying minced meat, inspection of dried minced meat, packing dried minced meat (Gulyaev VN Technology of cereal concentrates. - M.: Agropromizdat, 1989. - S.105-109. Analog).

The disadvantage of this method is the multiple long-term heat treatment - cooking, drying, recovery, which leads to the destruction of amino acids and reduce nutritional value.

Closest to the claimed is a method of obtaining a meat product for baby and diet food, including crushed blanched meat, food additives and water, with the additional introduction of spleen, whey milk protein and low-fat bone powder in the formulation to increase the biological value and its medicinal properties, the following the ratio of components, wt.%: beef 26-32; pork 11-15; spleen (beef) 6-8; whey milk protein 3-5; fat-free bone powder 0.3-0.5; carrots 8-12; dried apples 1-3; onions 1-3; vegetable oil 1-3; sodium chloride 0.4-0.6; water the rest. In this case, bone powder is obtained by degreasing bone in an autoclave, drying and grinding in a shock-centrifugal mill (copyright certificate SU No. 1562989. Meat product for children and diet food. IPC ⁷ A23L 1/31. Prototype).

The disadvantages of this method are the presence of a large number of components of the formulation, which require special preparation, the complexity and complexity of the process of obtaining bone powder.

The objective of the present invention is to obtain a product with high nutritional and biological value, containing a biologically active vitamin-mineral complex, based on raw materials of animal and vegetable origin.

The technical result consists in the fact that this method allows to obtain a food product with high nutritional and biological value, containing a biologically active vitamin-mineral complex according to simplified technology.

с последующим тонким измельчением и гомогенизацией, с последующим смешиванием мясной пасты с соевым белковым сгустком влажностью 35-40% в соотношении 1:1, формованием гранул диаметром 1-2 мм и их сушку при температуре 100-105°С с экспозицией 25-30 мин.This is achieved by the fact that the meat paste is prepared on the basis of the semi-finished product "Broiler chicken neck" by means of its barothermic processing in the mode

followed by fine grinding and homogenization, followed by mixing meat paste with soy protein clot with a moisture content of 35-40% in a ratio of 1: 1, molding granules with a diameter of 1-2 mm and drying them at a temperature of 100-105 ° C with an exposure of 25-30 minutes .

Thermal acid coagulation of protein in a soy protein base is carried out with a 5% solution of ascorbic acid.

The method is as follows.

, затем обработанный полуфабрикат измельчают до пастообразного состояния и гомогенизируют для получения пасты однородной консистенции.To prepare the meat paste, the chicken semi-finished product “Chicken Broiler Neck” is thawed, inspected, washed, water is added and barothermally processed according to the regime

, then the processed semi-finished product is ground to a paste-like state and homogenized to obtain a paste of uniform consistency.

The resulting paste is mixed in a 1: 1 ratio with that obtained from soybean seeds by thermoacid coagulation of the protein in a soy protein based protein clot with a moisture content of 35-40%.

Granules with a diameter of 1-2 mm are formed from the resulting mixture and sent to drying. The granules are dried at a temperature of 100-105 ° C for 25-30 minutes.

Coagulation of protein substances in soy protein base is carried out with a 5% solution of ascorbic acid.

Example 1

For the preparation of meat paste using chilled or frozen semi-finished product "Neck broiler", which is prepared as follows. Raw materials coming into production are thawed, inspected, washed, cleaned, packed in a container, water is added to it, the container is closed and sent to an apparatus for barothermic processing (autoclave). For this, the temperature of the heating medium in the apparatus is increased within 30 minutes to 120 ° C, then the semi-finished product is kept at this temperature for 60 minutes, and then cooled with water for 30 minutes, with a back pressure of 0.25 MPa.

This processing mode allows you to get a semi-finished product that is well succumb to grinding, the semi-finished product is boiled, the bones become soft, plastic.

Processing at temperatures above 120 ° C and a duration of more than 60 minutes leads to a deterioration in the appearance of the semi-finished product, the mass overheats and burns, there are significant losses of valuable nutrients as a result of denaturation, destruction, dextrinization and other processes caused by prolonged heating at high temperature. Processing at lower temperatures with a duration of less than 60 minutes does not allow to achieve the softening of the semi-finished product and to obtain a pasty mass. A decrease in the processing temperature necessitates an increase in the processing time, which leads to additional energy costs. Back pressure during cooling 0.25 MPa is set on the basis of calibration schedules and corresponds to a temperature of 120 ° C.

The processed semi-finished product is subjected to fine grinding and homogenization. The semifinished product is crushed in a colloid mill to a pasty state, and then homogenized to obtain a homogeneous mass.

The meat paste is a homogeneous paste-like mass, gray-brown in color, with a pleasant chicken smell and taste, containing a large amount of minerals, including calcium, which ensures the formation and strengthening of bones, which helps to increase the absorption of protein and iron in the human body when using the product.

To obtain a soy protein base, soybean seeds are inspected, washed, soaked in water for swelling, crushed with the simultaneous extraction of protein and other substances. Then, by filtration, the liquid fraction — the soy protein base — is separated from the insoluble soy residue — okara.

The soy protein base is heated to inactivate anti-nutritional substances (inhibitors of digestive enzymes), destroy pathogenic microflora, and also accelerate the process of coagulation of protein substances of the system, introduce a coagulant into it - a solution of organic acid.

The resulting protein clot is separated from the resulting whey by pressing or pressing, bringing the moisture content of the clot to 35-40%. A clot with a moisture content of more than 40% has a liquid consistency; such a clot cannot be used to prepare a meat-and-vegetable composition. A clot moisture of less than 35% provides a fairly dense consistency, which complicates the process of mixing it with meat paste.

The resulting protein clot is mixed with meat paste in a ratio of 1: 1. To prepare 1000 g of protein-vitamin-mineral product, you need to mix 500 g of meat paste with 500 g of protein clot. At this ratio of components, the concentrate has a balanced chemical composition according to the content of nutrients of animal and vegetable origin. Violation of the ratio also leads to a deterioration in the organoleptic characteristics of the mixture. When making more meat paste, the mass becomes excessively thick, difficult to form, and the protein content in it decreases. When making a larger amount of protein clot, the mass has poorly expressed chicken taste and aroma.

Granules with a diameter of 1-2 mm are formed from the obtained meat-vegetable mixture and sent to drying. The size of granules with a diameter of more than 2.0 mm reduces the drying efficiency, since with an increase in the drying temperature, the surface layers of the granules dry quickly and a dry crust forms on the surface, while the inner layers do not have time to warm up to the drying temperature. The resulting crust complicates the process of evaporation of moisture from the surface of the product, as a result, the product is steamed and becomes inhomogeneously dried throughout the mass. When forming granules with a diameter of less than 1.0 mm, moisture is quickly removed from the product, the product is dried out, as a result it does not retain its shape and acquires a crumbling texture, which complicates subsequent packaging.

The granules are dried at a temperature of 100-105 ° C for 25-30 minutes. Raising the drying temperature above 105 ° C reduces the drying time, but increases the cost of heat, there is a threat of destruction of amino acids and vitamins, it is possible to overdry the concentrate. At temperatures below 100 ° C, the drying time increases; during the drying process, the product can steam and deteriorate. Drying the granules for 25-30 minutes ensures a uniform distribution of moisture throughout the mass, avoiding overdrying and burning of the surface, as well as achieving standard humidity.

The finished protein-vitamin-mineral concentrate has high organoleptic properties, due to the use of meat paste it has a pleasant golden brown color, a pronounced meat smell and taste, moderately brittle, porous texture.

Example 2

To prepare the coagulant, a solution of ascorbic acid of 5% concentration is used. It is prepared as follows: take 100 ml of drinking water and 5 g of ascorbic acid powder. For coagulation, a 5% solution is used, a solution of a higher concentration is impractical to use, the resulting clot has an excessively acidic taste, which does not allow using it as a functional food product, a solution of a lower concentration slows down the coagulation process, while the quantitative content of vitamin C in the finished product is reduced.

The resulting solution is used to coagulate protein substances in a soy protein dispersed system.

The finished protein-vitamin-mineral concentrate has a balanced chemical composition due to the use of processed chicken semi-finished products “Chicken Broiler Neck” containing a significant amount of protein, minerals and vitamins, low fat and carbohydrates, and soy protein clot containing a sufficient amount of vegetable protein, carbohydrates, a special vitamin-mineral complex, as well as the use of ascorbic acid as a coagulant, ensures the presence of vitamin C.

The use of ascorbic acid for coagulation makes it possible to impart functional properties to the concentrate and possess high antioxidant activity due to the synergism of vitamin C with vitamin E contained in the protein disperse system, which helps to increase the degree of assimilation of protein and minerals, including iron. The resulting product also acquires functional properties due to flavonoid compounds contained in the protein disperse system, which, in synergism with ascorbic acid, increase the resistance of blood vessel capillaries, normalize carbohydrate-phosphate metabolism, promote more efficient use of ascorbic acid, inhibit the growth of cancer cells and cause them to differentiate, that is, turn into normal. The use of meat paste obtained using bones can increase the content of calcium and iron in the product.

The proposed method allows to obtain protein-vitamin-mineral concentrate, which can be used in the production of semi-finished products, canned food and food concentrates, cooking culinary dishes in the public and home catering system as the main component of the formulation, as a biologically active food supplement.

The method can be implemented on standard equipment in the food industry.

Claims (2)

1. The method of obtaining protein-vitamin-mineral concentrate, including the preparation of meat paste, preparation of soy protein base, thermoacid coagulation of the protein in it with an organic acid solution, separation of the obtained clot from whey, moisture extraction from the clot, characterized in that the meat paste is prepared on the basis of semi-finished product "Broiler chicken neck" by preliminary barothermic processing in the mode

followed by fine grinding and homogenization, mixing with a protein clot with a moisture content of 35-40% in a ratio of 1: 1, molding to a diameter of granules of 1-2 mm and drying them with an exposure of 25-30 minutes at a temperature of 100-105 ° C. 2. The method according to claim 1, characterized in that the thermoacid coagulation of the protein in the soy protein base is carried out with a 5% ascorbic acid solution.