RU2460311C1 - Method for production of protein-and-fat emulsion for meat products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to meat industry. Soya protein isolate, vegetable oil, Lamifaren gel of Laminaria Angustata brown sea algae in an amount of 18-20% and water in an amount of 25-27% of the ready product weight are treated in a device for fine grinding.

EFFECT: invention allows to manufacture a product with enhanced functional-and-technological indices and to extend the products range.

3 dwg, 5 tbl, 3 ex

Description

The present invention relates to the food and meat industry, namely the production of protein-fat emulsions and meat products using it.

Human health is a public value, a priority of state policy and determines the geopolitical prospects of the nation. A complete and healthy diet is one of the most important and necessary conditions for preserving human life and health. Food should not only satisfy the physiological needs of the human body in nutrients and energy, but also fulfill preventive and therapeutic goals.

An analysis of the incidence of the population of environmentally disadvantaged regions, such as the Far East, Trans-Baikal Territory, the Republic of Buryatia and Yakutia, showed that the leading place is occupied by diseases that cause a decrease in the working capacity and life expectancy of Russians. One of the causes of human diseases is a deficiency of elements such as iron, calcium, iodine, fluorine, selenium, etc.

In this regard, it is relevant in the food processing industry to develop enriched food products that will help reduce the existing deficiency of vitamins, macro- and microelements, primarily in these regions. One of the ways to solve the micronutrient deficiency problem is to create enriched protein-fat emulsions, as well as meat products with protein-fat emulsions as a component of the formulation.

A known method of producing a protein-fatty emulsion based on water using edible soy protein, skimmed milk powder, vegetable oil and Jerusalem artichoke flour with the aim of enriching meat products with carbohydrates, dietary fiber, iron, silicon, zinc and vitamins (see the dissertation for the degree Skvortsovoi EI, candidate of technical sciences. Development of technology for cooked horse meat sausages using protein-fat suspensions with Jerusalem artichoke, Ulan-Ude, 2001, p.12, 18).

However, this type of suspension is depleted in iodine; there is no industrial technology for the production of Jerusalem artichoke, which does not allow its widespread use in industry.

A known method of preparing a protein supplement comprising vegetable protein, blood plasma of cattle, skimmed milk powder, enzyme preparation Protosubtilin G10X. As a vegetable protein, a protein preparation of lentils is used (see RU 94026867/13, class A23L 1/31, 1996).

However, the preparation of the additive requires strict temperature control, a holding time of 10 hours, and there is also no industrial production of lentils. In addition, the resulting protein supplement is not enriched with micro and macro elements.

A known method for the production of sausages with therapeutic and prophylactic properties, where as a prescription ingredient use a wild plant - sea kale in the amount of 5-6%, pre-washed and chopped (RU 2099953, class A22C 11/00, 1997).

However, seaweed is not introduced as part of a protein-fat emulsion, but as a prescription ingredient in sausages, which impairs the functional and technological parameters of the product.

A known method for the production of protein-fat emulsion, developed by the open joint-stock company "Ramensky Meat Processing Plant", where pork skin is used as a component, which is crushed and kept in the reactor in a 3-5% solution of sodium chloride at a temperature of 50 ° C with constant stirring ( see A. Zharinov. Fundamentals of modern meat processing technologies. / Short Course. Part 1. Emulsified and ground meat products. - M., 1994, p. 69, 114).

However, this method does not allow to obtain a product with therapeutic properties in relation to diseases such as endemic goiter, cardiovascular disease.

The closest in technical essence to the present invention is a method for the production of protein-fat emulsion, which involves the use of isolated soy proteins, vegetable oil, a protein component of animal origin and a solution of potassium iodide with a pH of 6.7-7.0 to ensure iodine content in the finished protein fat emulsion in an amount of 90-120 μg / 100 g of product, while the resulting protein-fat emulsion is incubated for 22-24 hours at a temperature of 0-4 ° C to undergo the process of binding of iodine (see RU No. 22240018 C2, A23L 1/34, A23C 11/00, A23J 1/02, 11/20/2004).

However, this method requires additional technological operations for the preparation of a solution of potassium iodide, exposure for a day and careful dosing of the drug and a solution of potassium iodide, which complicates and lengthens the production.

The technical task of the invention is to create a technology of protein-fat emulsion, enriched with macro- and microelements, vitamins, polysaccharides (alginate, fucoidan, kelp), necessary in the nutrition of people living in environmentally disadvantaged regions.

The technical result of the invention is to simplify and reduce the duration of the technological cycle, increase the functional and technological parameters of the product, enrichment of macro-, microelements and vitamins.

The specified technical result is achieved by the fact that in the known method for the production of protein-fat emulsion, comprising processing in a device for fine grinding soy protein isolate, vegetable oil and a liquid component, according to the invention, the Lamifaren gel from brown seaweed “Laminaria” is used as the liquid component Angustat "in the amount of 18-20% and water in the amount of 25-27% by weight of the finished product.

An essential distinguishing feature of the invention is the change in the qualitative composition of the protein-fat emulsion, namely the use of the Lamifaren food gel as a liquid component in an amount of 18-20% by weight of the finished product. This helps to ensure the content of 100 g of the finished protein-fat emulsion of micro and macro elements in the following amounts: chromium - 12-10.8 μg; copper - 12.4-11.6 mcg; iron - 10.8-9.72 mcg; vanadium - 10-9 mcg; silicon - 130.4-112.5; zinc - 52-46.8 mcg; calcium - 17000-15300 mcg; magnesium - 3800-3420 mcg; phosphorus - 3800-3420 mcg; selenium - 1.6-1.4 mcg; iodine - 108-120 mcg.

The use of 18-20% of Lamifaren reduced the amount of water to 25-27% by weight of the finished product in the formulation of the protein-fat emulsion.

Gel “Lamifaren” is a natural food product in the form of a gel, which is obtained by complex low-temperature hydrolysis from brown algae “Laminaria Angustat”. The advantage of Lamifaren gel is that all the components contained in it are in a biologically active form, therefore the gel is easily absorbed by the human body, it is recommended as a dietary and preventive nutrition for the general population (see, for example, A. Razumov. ., Bobrovnitsky I.P. et al. A manual for doctors “Use of Lamifaren gel as a dietary and therapeutic and preventive nutrition for somatic diseases, lead intoxications, immunodeficiency states”, 2nd edition, Moscow, 2006 .; G.V. Chizhova, O.V. Gorshkova, O. V. Deshchenko, G. I. Feldsherova; Ministry of Health of the Khabar Territory, State Educational Institution of Advanced Training of Health Care Specialists. - Khabarovsk: Izd. IPPCS Center, 2009).

A large number of micro and macro elements, vitamins and polysaccharides (alginate, fucoidan, kelp) are in the Lamifaren gel in a biologically active form.

Table 1 The composition of the gel "Lamifaren" Compound components Content Proteins,% 0.4 Carbohydrates,%, including: 1.4 Fucoidan 21.0 Alginate 14.7 Laminarine 0,07 Macronutrients, mg / kg, including: Calcium 850 Phosphorus 190 Magnesium 190 Trace elements, mg / kg, including: Chromium 0.6 Copper 0.62 Iron 5,4 Vanadium 0.5 Silicon 6.25 Zinc 2.6 Selenium 0.08 Iodine, mg / 100 g one

The protein part of the protein-fat emulsion is represented by soy protein isolate, the fat part is represented by vegetable oil, and the polysaccharide-containing component, Lamifaren gel, is included in the liquid component of the emulsion.

Soy protein isolates are the most common plant-based protein preparations in the world. They are complete, relatively well balanced in terms of the ratio of essential amino acids, have a high protein content, stable functional and technological properties, have multi-purpose, easy to use, economically affordable.

In the formulations of protein-fat emulsions, soy protein isolate can be considered as a corrective component designed to replace raw meat, improve the functional and technological properties of minced meat.

However, soy proteins, as well as muscle, must be well dissolved and dispersed in order to effectively perform the function of an emulsifier, due to the formation of a structured protein skeleton, which is the basis of the emulsion [Zharinov A.I. Emulsified and coarsely ground meat products].

Emulsified fats are better absorbed by the body. The introduction of vegetable oil into the emulsion makes it possible to obtain a uniform stable emulsion and also increase the biological value of the product, which is ensured by the presence of vitamins A, D and polyunsaturated fatty acids in the oil.

Water serves as a medium for hydration and dissolution of the protein preparation. The maximum solubility of soy isolates occurs at a pH of 7.0 and - 2.5, the minimum at a pH of 4.6, which is close to the isoelectric point of muscle proteins.

The use of drinking water as a liquid component in similar methods for the production of protein-fat emulsions, can only provide the necessary degree of protein hydration. The method of replacing the liquid component with a solution of potassium iodide with a pH of 6.7-7.0 in the prototype allows to enrich the product only with iodine.

In the present invention, in the protein-fat emulsion, part of the liquid component (18-20%) is replaced by the Lamifaren gel due to the fact that it contains 93.4% moisture. A decrease in the Lamifaren gel content of less than 18% does not provide the necessary amount of micro- and macrocells, including iodine and selenium. An increase in the dose of “Lamifaren” by more than 20% reduces the water and fat-holding abilities of the protein-fat emulsion, which are presented in figures 1 and 2.

The composition of the protein-fat emulsion is presented in table 2.

table 2 The composition of the protein-fat emulsion Amount, % Components Option 1 Option 2 Gel "Lamifaren" eighteen twenty Soy Protein Isolate 10 10 Vegetable oil 45 45 Water 27 25 TOTAL one hundred one hundred

When choosing the amount of Lamifaren gel in BZHE, the ratio protein: fat (optimal 1: 4.5-5.0), protein: moisture (optimal 1: 4.5-5.0) was taken into account. The ratio of water: protein is associated with the degree of solubility and determines the nature of the spatial protein matrix formed in the system, which determines the severity of the functional and technological properties: water-binding, emulsifying, gel-forming ability, viscosity [see Zabashta A.G., Molochnikov M.V., Podvoiskaya I.A. Handbook for the production of stuffed and boiled sausages, sausages, meat sausages, breads. - M., 2001]. Table 3 presents the coefficients of protein-fat, protein-moisture in two variants of BZHE.

Table 3 Protein-fat, protein-moisture ratios Options for protein-fat emulsions Mass fraction of protein,% Mass fraction of fat,% Moisture content, % Odds Protein: Fat Protein: Water one 9.27 44.59 43.86 1: 4.81 1: 4.84 2 9.28 44.6 43.73 1: 4.8 1: 4.82

As can be seen from table 3, in the protein-fat emulsion with Lamifaren gel, the ratio protein: fat is 1: 4.8, protein: moisture is 1: 4.82, which is as close as possible to the optimal value of these coefficients, therefore, the selected protein formulation is fat emulsion will provide high functional and technological properties.

Thus, the aforementioned change in the technology for the production of protein-fat emulsion makes it possible to obtain it with high nutritional and biological value, and also, using this protein-fat emulsion as one of the components of the formulation, enrich meat products. This will help expand the range of food products.

Figure 3 presents the results of studies of the functional and technological properties of the BZHE obtained by the present method. As can be seen from figure 3, with the addition of Lamifaren gel in an amount of 18-20% (option 1 and option 2) in the composition of the protein-fat emulsion, the water-holding ability (WCS) is 99.4-99.8%, the fat-holding ability ( ZhUS) - 99.4-99.6%, emulsion stability - 99.7-99.8%, emulsifying ability - 99.7-99.8%.

Thus, the protein-fat emulsion with "Lamifaren" has high functional and technological indicators. In addition, the claimed method in comparison with the prototype is simple and provides a reduction in the duration of the technological cycle.

According to the proposed method, water, soy protein isolate provided by the recipe are fed into the homogenizer or cutter and processed on a homogenizer (cutter, mixer) for 4-6 minutes at a speed of V = 4000 rpm, then add vegetable oil and after stirring for 3- For 4 minutes at a speed of V = 8000 rpm the Lamifaren gel is applied, it is processed for 3-5 minutes and the protein-fat emulsion is ready for use.

Example 1. To prepare a protein-fat emulsion, 25 l of water, 10 kg of soy protein isolate are fed into the cutter and processed on the cutter for 4 minutes at a speed of V = 4000 rpm, then 45 l of vegetable oil is added and after stirring for 4 minutes, at a speed of V = 8000 rpm, 20 kg of Lamifaren gel are added and treated for another 5 minutes. The finished protein-fat emulsion contains iodine in an amount of 120 μg / 100 g of BZHE, selenium - 1.4 μg / 100 g of BZHE, VUS is 99.8%, ZhUS - 99.6%.

Example 2. To prepare a protein-fat emulsion, 27 l of water, 10 kg of soy protein isolate are fed into the cutter and processed on the cutter for 6 minutes at a speed of V = 4000 rpm, then 45 l of vegetable oil is added and after stirring for 4 minutes, at a speed of V = 8000 rpm, 18 kg of Lamifaren gel are added and treated for another 3 minutes. The finished protein-fat emulsion contains iodine in the amount of 108 μg / 100 g of BZHE, selenium - 1.6 μg / 100 g of BZHE, VUS is 99.4%, ZhUS - 99.4%.

Example 3. The raw material for the production of ham is non-fat pork (fat tissue content of not more than 10%) from the hip part of the carcass. To prepare the meat, meat with a temperature of not more than 6-8 ° C, crushed on a spinning top with a lattice diameter of 23 mm, is mixed on a meat mixer for 20 minutes with the addition of a protein-fat emulsion (example 1), salt. It is kept in the ambassador for 18 hours at a temperature of 0-4 ° C. Then the remaining ingredients are added according to the recipe, mixed on a meat mixer for 10 minutes. The minced meat is syringed into shells, the loaves are tied up, metal staples are applied, suspended on sticks, which are placed on the frame. After heating at a temperature of 55 ° C for 10 minutes, the ham is dried at t = 60 ° C for 20 minutes. Then the ham is fried at t = 65 ° C for 10 min and cooked at t = 78 ° C to t in the center of the loaf 72 ° C. The ham is cooled with water at a temperature of 10-15 ° C, water cooling under a shower is carried out until the temperature in the thickness of the loaves is reduced to 30-35 ° C. The cooling time is 10-30 minutes, depending on the diameter of the loaf. After water cooling, the ham products are sent to cooling chambers, where they maintain an air temperature of 8-10 ° C and a relative humidity of 85%. Ham products are sent to storage chambers t = 2-6 ° C, sold for 30 days in a polyamide shell.

In the finished ham products, the organoleptic and physico-chemical indicators were presented, are presented in table 4.

Table 4 Qualitative indicators of ham with protein-fat emulsion enriched with "Lamifaren" Indicators Options samples Ham "Dmitrovskaya" (control) Ham “Dmitrovskaya with Lamifaren” (experience) Moisture% 67.2 ± 1.1 71.6 ± 1.3 Protein,% 19.1 ± 0.5 19.7 ± 0.1 Fat% 9.7 ± 0.5 10.9 ± 0.6 Ash% 2.3 ± 0.2 2.2 ± 0.11 General organoleptic assessment, score 8.4 ± 0.1 8.7 ± 0.2 The content of selenium, mcg / kg <0.001 0.24-0.21 The iodine content, mcg / kg - 16.2-18.0

As can be seen from table 4, the introduction of a protein-fat emulsion with Lamifaren into the composition of the meat product improves its organoleptic and physico-chemical characteristics. The finished product contains protein in an amount of 19.7%, yield 118.0%.

The vitamin and microelement composition of ham with BZHE with "Lamifaren" are presented in table 5.

The introduction of raw materials of plant origin into the meat product increased the number of trace elements necessary for the human body (see Table 5).

The ham obtained using the claimed BZHE, has acquired high nutritional value.

Table 5 Vitamin and micronutrient composition of ham with BZHE with "Lamifaren" The name of trace elements The content in the product, mg Daily human need, mg Macronutrients, mg Calcium 12.75 800-1200 Phosphorus 2.85 1000-1500 Magnesium 2.85 350-500 Trace elements, mg Chromium 0.009 0.03-0.1 Copper 0.0093 0.002 Iron 0,081 0.1-0.2 Silicon 0,09375 0.2-0.5 Zinc 0,039 0.12-0.2 Selenium 0.0012 0.03-0.07 Iodine, mg / 100 g 0.15 0.1-0.2

Using the proposed method will allow:

- increase the nutritional value of the protein-fat emulsion;

- increase the functional and technological indicators of BZHE, reduce the duration of the technological cycle;

- expand the range of foods with a high content of macro- and microelements, vitamins, polysaccharides.

Claims (1)

A method of manufacturing a protein-fat emulsion for meat products, comprising processing in a device for fine grinding soy protein isolate, vegetable oil, a liquid component, characterized in that the liquid component is Lamifaren gel, produced from brown seaweed Laminaria Angustat in the amount of 18- 20% and water in an amount of 25-27% by weight of the finished product.

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