RU2455859C2 - 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 a combination of organ meats) and soya protein clot, their mixing at a ratio of 1:1, moulding the produced mixture into 1-2 mm diameter granules; the granules are dried at a temperature of 110-120°C during 30-35 minutes. One uses a combination of bird organ meats - heart: liver: gizzard stomaches at a ratio of 1:1:1 or a combination of organ meats of cattle or swine - heart: liver: lung at a ratio of 1:1:1. The soya protein clot is produced 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 30-35%.

EFFECT: method allows to produce a concentrate with balanced amino acid composition and high nutritive and biological value containing a biologically active protein-vitamin-mineral complex.

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 for producing dried minced meat, including defrosting meat carcasses, boning and trimming them, cutting and cooking under vacuum until ready for 80-90 minutes, separating the meat from the broth, cooling it, grinding it into minced meat and drying the minced meat for 65-70 min to a final product moisture of 9.5-10.0% (Gulyaev V.N. Technology of cereal concentrates. - M.: Agropromizdat, 1989. - S.95-104. Analog).

The disadvantage of this method is the multiple long-term heat treatment, which leads to the destruction of amino acids and a decrease in nutritional value.

Closest to the claimed is a method of obtaining minced offal, including thawing, inspection, cleaning, trimming and grinding offal, mixing them according to the recipe (wt.%): Meat of beef and pork heads veined - 70; light beef or pork veined - 27.9; ground black pepper - 0.1; edible salt - 2.0. Filling the prepared minced meat, its packaging, cooling or freezing and storage (Rogov I.A., Zabashta A.G., Ibragimov PM, Zabashta L.K. Production of meat semi-finished products. - M .: Kolos, 2001. - P.221- 229. Prototype).

The disadvantages of this method are the unbalanced chemical composition of minced meat, a low iron content in the product and, as a result, its low nutritional value.

The objective of the present invention is to obtain a product with high nutritional and biological value, containing a biologically active protein-vitamin-mineral complex.

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

This is achieved by preparing meat paste and soy protein clot, and meat paste is prepared on the basis of a combination of offal raw materials of poultry - heart: liver: muscle stomachs in a ratio of 1: 1: 1, or a combination of offal raw materials of cattle or pigs - heart: liver: light in a ratio of 1: 1: 1, followed by mixing meat paste with these combinations of raw materials with soy protein clot with a moisture content of 30-35%, prepared by thermoacid coagulation of protein in a soy dispersed system with a 5% solution of ascorbic acid ota, in the ratio 1: 1, molding from the obtained mixture of granules with a diameter of 1-2 mm and drying them for 30-35 minutes at a temperature of 110-120 ° C.

The method is as follows.

For the preparation of meat paste, chicken offal (heart, liver, muscle stomachs) is inspected, cleaned, washed, veined and blanched. The prepared raw materials are mixed in the ratio of heart: liver: muscle stomachs as 1: 1: 1 and subjected to fine grinding on a cutter to obtain a paste. The offal of cattle or pigs (heart, liver and lung) is also prepared separately, cut and blanched, then mixed in a ratio of 1: 1: 1 and crushed to obtain a paste.

The soybean dispersed system is obtained from soybean seeds by soaking the seeds, grinding and extracting protein substances, separating the liquid fraction - the soybean dispersed system from the insoluble soybean residue (okara). Coagulation of protein substances in soy protein base is carried out with a 5% solution of ascorbic acid. The protein clot obtained during coagulation is separated from the resulting serum and its moisture content is adjusted to 30-35%.

Protein clot is mixed with meat paste in a ratio of 1: 1, obtaining a combined meat and vegetable product, granules with a diameter of 1-2 mm are formed from this mixture and sent to drying.

The granules are dried at a temperature of 110-120 ° C for 30-35 minutes.

Example 1

For the preparation of meat paste, chilled or frozen offal of poultry is used - heart, liver, muscle, stomachs, which are prepared as follows. The raw materials coming into production are processed separately from each other, they are thawed, examined, washed, cleaned, removing films and connective tissue layers, large nerve bundles, etc. Processed offal is cut into pieces, add water and blanch until softened and the characteristic taste and smell of cooked foods. Blanched heart, liver, muscle stomachs are weighed and mixed in a ratio of 1: 1: 1, that is, to prepare 1000 g of meat paste, you need to mix 333 g of chicken heart, 334 g of chicken liver and 333 g of muscle stomachs, the mixture is subjected to fine grinding (cutting) to a pasty state.

Mixing offal in this ratio provides the content of complete protein in the product, as well as its balanced amino acid, mineral and vitamin composition. The introduction of a larger amount of heart contributes to an increase in the fat content in the product, the appearance of a granular consistency, an increase in the amount of the liver leads to a pronounced liver odor and a bitter aftertaste, and the addition of muscle stomachs to the mixture in large quantities leads to a very thick consistency of meat paste, which complicates further technological processes.

To obtain meat paste from offal of cattle or pigs, beef or pork heart, liver and lungs are used, which are characterized by a high content of protein, vitamins and minerals, with a low fat content. Offal that meets the requirements of normative and technical documentation is taken into production, processed, mixed and pasta is prepared from them similar to chicken offal, the components are mixed at a heart: liver: lung ratio of 1: 1: 1. To get 1000 g of meat paste, you need to mix 333 g of heart, 333 g of liver and 334 g of prepared lung. The introduction of a larger amount of light does not allow to achieve a soft pasty consistency, the paste becomes thick.

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

The soy protein dispersed system 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 30-35%. A clot with a moisture content of more than 35% has a liquid consistency; such a clot cannot be used to prepare a meat-and-vegetable composition. A clot moisture of less than 30% 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, 500 g of meat paste must be mixed with 500 g of soy 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.

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 110-120 ° C for 30-35 minutes. Raising the drying temperature above 120 ° 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 110 ° C, the drying time increases; during the drying process, the product can steam and deteriorate. Drying the granules for 30-35 min 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 offal 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, it is possible to ensure the presence of vitamin C in the finished product.

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 obtained 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 make them differentiate, that is, turn into normal.

The proposed method allows to obtain protein-vitamin-mineral concentrate, which can be used in the production of convenience foods, canned food and food concentrates, cooking culinary dishes in the public and home catering as the main component of the recipe.

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 based on pre-blanched and chopped offal of poultry, or cattle, or pigs, the preparation of soy protein dispersed system, thermoacid coagulation of the protein in it with an organic acid solution, moisture extraction from clot, mixing meat paste and protein clot, forming granules and drying them, characterized in that for the preparation of meat paste using a combination of offal raw materials corns - heart: liver: muscle stomachs in a ratio of 1: 1: 1, or a combination of by-products of cattle or pigs - heart: liver: lung in a ratio of 1: 1: 1, followed by mixing meat paste with these combinations of raw materials with soy protein clot with a moisture content of 30-35% in a ratio of 1: 1, molding the resulting mixture to a diameter of granules of 1-2 mm and drying them in the mode - temperature 110-120 ° C, duration 30-35 minutes 2. The method according to claim 1, characterized in that the thermoacid coagulation of the protein in the protein dispersed system is carried out with a 5% solution of ascorbic acid.