RU2471373C1 - Method for production of dry natural food additive for meat products manufacture - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used as a natural food additive during meat products manufacture. The method envisages beef paunch preparation including cleaning, washing, maintenance in 5% mustard powder solution during 20-25 minutes and repeated washing. Then paunch is milled in a mincer with 2-3 mm diameter holes. Then one performs biotechnological treatment by way of soaking in a protein product containing microbial association of kefir fungi at a ratio of paunch to biomass being 2:1 at a temperature of 0-4°C during 1.5-2.5 hours. The beef paunch biomass, produced in a paste-like condition, is repeatedly milled in a mincer with 2-3 mm diameter holes. One performs drying with infrared rays in convection mode at a temperature of 63-66°C during 120-140 minutes, then one proceeds with milling into powdery condition.

EFFECT: invention allows to produce a dry natural food additive having extended storage life; that additive may be used in formulations during production of various groups of meat products: sausage products, pates, chopped semi-products, mince preserves, with the products biological value enhanced.

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Description

The invention relates to the food industry and can be used in the meat industry, in particular as a food additive used in the production of meat products.

A known method of producing a food additive in the processing of beef scar with pure cultures of Lactobacterium casei and the bacterial preparation "Biattribut", the species composition of the drug: Str. Lactis, Str. Diacetilactis, Str. Cremoris, Leus Citrovorum (journal "Meat Industry", No. 8, 2004, p.27-29).

The disadvantage of the method of obtaining a nutritional supplement is the low content of carbohydrates in the rumen, which is necessary for nutrition of these types of microorganisms, and therefore, wheat flour is added to the crushed rumen in the amount of 5% of the mass of the rumen to provide carbohydrate nutrition, and thus the amount of complete protein is reduced.

A known method of producing a food supplement, in which a bacterial preparation containing live cultures of lactic acid microorganisms staphylococci and pediococci is used for treating beef scar, which includes strains of Lactobacillus sakei LSK-104, Lactobacillus plantarum 22/2, Staphylococcus xylosus SPHYXus-pPYXocus pPYYocus pPYXocus pPYYocuspH Pedococcus pHYXuscusPHYXus-pch Pedococcus pylocus, is used to 55 in an equal percentage ratio (RU patent No. 2367685, IPC C12N 1/20, publ. 09/20/2009).

The disadvantage of this method is the specific smell of beef scar.

The closest in technical essence and the achieved result to the proposed invention is a method of producing a food additive in the production technology of chopped semi-finished products, which provides for biotechnological processing of beef rumen with a fermented milk product containing the microbial association of kefir fungi, with a ratio of rumen: biomass of 2: 1 at a temperature of 0-4-4 ° C with an exposure of 1-1.5 hours, followed by the addition of sodium carbonate in an amount of 1 g per 100 g of beef rumen to a pH of 5.8-6.0, as well as proteins, fats, carbohydrates, vitamin group B, ascorbic acid, organic acids, minerals, lactobacilli: mesophilic 2 × 10 ² CFU / g and thermophilic 1 × 10 ⁵ KOE / g. Before biotechnological processing, the beef scar is cleaned of impurities, washed with water, and ground (see RU patent No. 2377931, MPK A23L 1/312, 1/317, publ. 10.01.2010, bull. No. 1).

The disadvantage of this method is that after biotechnological processing of beef rumen, biomass is obtained in a pasty state, which has a specific rumen smell, short shelf life, and its use in this form in the production of meat products is not rational, since the constant preparation of this biomass is required.

The technical task of the invention is to develop a method for producing a dry natural nutritional supplement from beef scar.

The technical result of the invention is to obtain a natural dietary supplement with a fine structure in the form of loose flour, to increase its shelf life, the possibility of using it in formulations in the production of various groups of meat products: sausages, pastes, minced semi-finished products, canned meat with an increase in the biological value of products.

The technical result is achieved by the fact that in the method of obtaining a dry natural food supplement for the production of meat products, comprising preparing a beef scar, including cleaning, washing, grinding in a top with a grid diameter of 2-3 mm, biotechnological processing by soaking in a protein product containing a microbial association kefir fungi with a ratio of rumen: biomass of 2: 1, at a temperature of 0-4 ° C, according to the invention, before grinding, the rumen is kept in a 5% solution of mustard powder for 20-25 minutes, after which it is washed, biotechnological processing of the rumen is carried out for 1.5-2.5 hours, the biomass obtained from the beef rumen obtained in a pasty state is re-crushed on a spinning top with a grid diameter of 2-3 mm, and then IR-drying is carried out convection mode at a temperature of 63-66 "C for 120-140 minutes and crushed to a powder state.

Distinctive features of the claimed invention are:

- processing of beef scar in a 5% solution of mustard powder for 20-25 minutes before grinding allows you to remove the specific smell of beef scar and partially tenderize it;

- carrying out biotechnological processing of beef scar within 1.5-2.5 hours allows you to increase the degree of biotransformation of the rumen and get a more friable food supplement;

- re-grinding obtained in a paste-like state of biomass from beef scar on a top with a diameter of the holes of the lattice 2-3 mm allows to loosen the mass and remove excess moisture;

- carrying out infrared drying in convection mode at a temperature of 63-66 ° C for 120-140 minutes allows you to get a product with high organoleptic characteristics (4.1 points), yellowish-gray color, loose texture, with a moisture content of 7.5- 8% and a yield of 19-19.5%;

- grinding to a powder state in the form of a loose powder and obtaining dry natural food additives allows you to store it for a long period of time (from 6 to 24 months at a temperature of 0-12 ° C) and use in the meat processing industry.

It is the claimed technological methods of the present invention that make it possible to level the specific smell of beef scar, to obtain a dry natural food supplement with a long shelf life, with the possibility of using it in the formulations of various groups of meat products: sausages, pastes, chopped semi-finished products, minced canned food with an increase in the biological value of the products.

Experimentally, we selected the time of biotechnological processing of beef scar, namely within 1.5-2.5 hours, since during this period of time the process of biotransformation occurs, as a result of which its microstructure changes. The muscular membrane undergoes significant changes, this is due to the breakdown of connective tissue proteins - collagen and possibly elastin. In addition, microbial biomodification in the composition is accompanied by a change in pH to the acid side due to the formation of mainly lactic acid during the carbohydrate metabolism of lactic acid bacteria. It is at a pH close to 5.2-5.6 that collagen swells and cathepsin cell enzymes become active.

With a reduction in processing time of less than 1.5 hours, the transition of the crushed scar to a pasty state is not achieved, because there is no fragmentation of collagen fibers, and with an increase in processing time of more than 2.5 hours, their excessive fragmentation is observed and an ointment-like rumen texture is formed, which will complicate the drying process.

It was experimentally established that before grinding, the beef scar is washed with water, followed by exposure to a 5% solution of mustard powder for 20-25 minutes, as a result of which it is deodorized and partially tendered.

The choice of time for aging beef scar in a 5% solution of mustard powder is justified by the fact that within this time the specific smell of the scar disappears, and its tissues do not change color. With an exposure of less than 20 minutes, the presence of a pronounced smell of the scar is observed, and with an exposure of more than 25 minutes, its tissues begin to acquire a yellow color of different intensities.

Exposure of beef scar in a 5% solution of mustard powder is explained by the fact that there is no pronounced specific odor of the scar and its natural color is preserved.

It was established by experimental studies that infrared drying of biomass obtained in a paste-like state from crushed beef rumen is carried out in convection mode at a temperature of 63-66 ° C for 120-140 minutes, since the paste does not dry out, a product with the required amount of moisture is obtained ( 7.5-8.0%) and a yield of 19-19.5%.

At an IR-drying temperature of less than 63 ° C and a drying time of less than 120 minutes, an increased moisture content in the product is observed, and at an IR-drying temperature of more than 66 ° C and a drying time of more than 140 minutes, a darker color of flour is observed.

Thus, the optimal parameters for obtaining dry natural food additives for the production of meat products are: the time of biotechnological processing of beef scar 1.5-2.5 hours at a temperature of 0-4 ° C; conducting IR drying for 120-140 minutes at a temperature of 63-66 ° C in convection mode.

Experimental studies were also conducted to determine the shelf life of the obtained additives. Dry natural food supplement is stored for 6-24 months at a temperature of 0 - 12 ° C without significant losses of organoleptic and physico-chemical parameters indicated in tables 1 and 2.

The inventive method of obtaining dry natural food additives for the production of meat products is as follows.

They begin with the preparation of a beef scar, which is thoroughly cleaned of impurities, washed with water, soaked in a 5% solution of mustard powder for 20-25 minutes to remove the odor and partially tenderize it, washed again with water, then crushed on a top with a hole diameter gratings of 2-3 mm, biotechnological processing is carried out by soaking the scar in a protein product containing the microbial association of kefir fungi (see RF patent No. 2213461, IPC A23C 9/12, 9/127, publ. 10.10.2003, bull. No. 28) with the ratio of the scar; biomass 2: 1. Biotechnological processing of beef scar is carried out for 1.5-2.5 hours at a temperature of 0-4 ° C. After that, the beef scar biomass obtained in a pasty state is again crushed on a spinning top with a grid diameter of 2-3 mm, the free liquid is drained, and then infrared drying is carried out in convection mode at a temperature of 63-66 ° С for 120-140 min and then crushed to a powder state using a mill.

The inventive method allows you to level out the specific smell of beef scar, get a dry natural food supplement "Rubbi" from beef scar without a sharp specific smell and increase the shelf life.

Dry natural food additive "Rubbi" for the production of meat products has the following quality indicators, presented in table 1.

Table 1 Qualitative indicators of dry natural dietary supplement "Rubbi" Name of indicator Characteristic Color Yellow with a gray tint Smell Slight beef scar smell Humidity% 7.52 pH 7.6 Hydraulic module 3.3-3.6

Dry natural dietary supplement "Rubbi" for the production of meat products has the content of vitamins and minerals shown in table 2.

table 2 Vitamin and Mineral Content Name of indicator Content Vitamin B ₁ ,% in 100 g 0.00016 Vitamin B ₂ ,% in 100 g 0.00014 Calcium, g per 100 g 0,053 Phosphorus, g per 100 g 0,068 Magnesium, g per 100 g 0.0014 Iron, g per 100 g 0,0002

The resulting dry natural dietary supplement “Rubbiot” is used in the formulations of meat products as a component of the formulation, having previously conducted a process of swelling in water for 15 minutes with a hydraulic module of 1: 3.3-3.6 (food supplement powder: water). A dietary supplement is introduced instead of raw meat in the amount of 18-20% of the meat portion of minced meat.

Examples confirming the possibility of using dry natural dietary supplement "Rubbi" for the production of meat products.

Example 1 - for the production of chopped semi-finished products

Semi-fat pork and beef of the 1st category are subjected to cutting, deboning and one-sorted veining with further grinding on a top with a diameter of 3 mm of lattice holes. Rusks in minced meat are hydrated in the ratio of rusks: water 1: 1, fresh onions and garlic are peeled, washed with cold running water at a temperature of + 9 ° C and ground in a spinning top with a diameter of 3 mm of lattice holes.

Dry natural dietary supplement “Rubbiot” is subjected to a process of swelling in water for 15 minutes with a water module of 1: 3.6 (food supplement powder: water). A food supplement is introduced instead of raw meat in the amount of 18% of the meat portion of the minced meat. Then, the minced meat is prepared on the meat mixer in two stages: at the first stage, the minced beef, single-sorted beef, pork, one-sorted and natural food supplement, which has swelled, are mixed in a grinder with a top diameter of 3 mm of the grill, and mixed for 1-3 minutes. Drinking water is added, whole cow’s milk, hydrated breadcrumbs in minced meat, onion, minced egg and spices according to the recipe: table salt, garlic, black pepper, sugar, mix the components of minced meat for 2-5 minutes until a homogeneous mass is formed. In the resulting composition of minced meat, food additives are introduced - beef extract. Next, from the resulting mincemeat, the meatballs are molded, dipped in ice cream, breading, freezing and packaging in the following ratio of minced meat components, wt.%: Single-sorted veined beef 35.0; single-grade veined pork 16.0; natural nutritional supplement “Rubybot” after swelling 18.0; onions 11.5; drinking water 7.0; minced crackers 2.0; whole cow's milk powder 1.0; minced egg 0.9, food additives and spices: edible salt 1.2; garlic 0.8, black pepper 0.1; sugar 0.1; breadcrumbs 5.5; egg for a lezon 0.9.

The resulting semi-finished products have the following organoleptic, physico-chemical and technological properties: the cut minced meat is evenly mixed and has small inclusions of beef scar that do not impair the color of the product, has a pleasant taste and aroma characteristic of this type of product, the minced meat is juicy, moderately salty, with aroma garlic, onions and spices without the taste and smell of a scar. The water-binding capacity (BCC) of raw minced meat is 68.3%, the water-holding capacity (HCL) is 65.5%, and the acidity (pH) is 5.96. Losses during heat treatment amounted to 22%.

Example 2 - for the production of wieners

Half-fat pork and beef of the 1st category are subjected to cutting, deboning and one-sorted vein with further grinding on a top with a diameter of lattice holes 16-25 mm, salt for 48 hours at a temperature of 2 ° C, fresh onion and garlic are peeled, washed with cold running water at temperature plus 9 ° C and crushed on a top with a diameter of the holes of the lattice 3 mm

Dry natural dietary supplement “Rubbiot” is subjected to a process of swelling in water for 15 minutes with a water module of 1: 3,5 (food additive powder: water). A dietary supplement is introduced instead of raw meat in the amount of 20% of the minced meat. Then prepare the minced meat on the cutter. First, single-sorted beef is loaded into the cutter bowl, single-sorted pork and a natural, swollen, nutritional supplement are mixed for 12 minutes. Add drinking water, whole cow’s milk, onion, egg and spices in accordance with the recipe: table salt, garlic, black pepper, sugar, mix the minced meat for 3 minutes until a homogeneous mass is formed. Next, the minced meat is injected into the intestine, sediment at a temperature of 2 ° C for 3 hours, fry at a temperature of 90 ° C for 40 minutes, cook at a temperature of 80 ° C for 30 minutes and cool for 10 minutes under a shower at a temperature of 10 ° C in the following ratio of minced meat components, wt.%: single-sorted veined beef 38.0; single-grade veined pork 20,0; natural nutritional supplement "Rubbi" 20.0; onions 11.5; drinking water 7.0; whole cow's milk powder 1.0; minced egg 0.8 and spices: edible salt 1.2; garlic 0.3, black pepper 0.1; sugar 0.1.

Example 3 - for the production of ravioli

The technological process of dumpling production includes the following stages: preparation of raw meat, preparation of minced meat, preparation of flour, preparation of dough, molding and freezing of semi-finished products, packaging, labeling and storage of finished products.

Preparation of the dough begins with the preparation of flour: sieving and bringing the temperature to 19 ± 1 ° C. The dough is kneaded, combining all the components provided by the recipe (table 3), administered simultaneously. Mixing of the components is continued until a uniformly mixed plastic dough is obtained. The dough should have a dense consistency, not stick to the hands. The temperature of the water for kneading the dough should not be lower than 39 ± 1 ° С. The temperature of the test after mixing should be 28 ± 2 ° C. The exposure time of the test before the furrow 30 minutes. The prepared dough is rolled out on a dough sheeter or manually using a rolling pin into a layer with a thickness of not more than 2 mm.

Fresh garlic and onions are peeled, washed in cold water and chopped on a spinning top with a grid diameter of 2-3 mm.

Cooking minced meat. Semi-fat pork and beef of the 1st category are subjected to cutting, deboning and one-sorted veining with further grinding on a top with a diameter of 3 mm of lattice holes. Dry natural dietary supplement “Rubbiot” is subjected to a process of swelling in cold water for 15 minutes with a water module of 1: 3.5 (food supplement powder: water). A food supplement is introduced instead of raw meat in an amount of 19% to the meat portion of the minced meat. Then prepare the minced meat on a meat mixer in accordance with the recipe (table 4). Stir the minced meat components for 3 minutes until a homogeneous mass is formed.

Table 3 name of raw materials Norm per 100 kg, net (kg) Premium wheat flour 64.00 Edible salt 1,5 Egg powder 2,5 Drinking water 32.00

Table 4 Minced meat name of raw materials Norm per 100 kg of minced meat, net, kg Beef 38.56 Pork 20.00 "Rubbi" hydrated 19.00 Onion 12.0 Garlic 1,0 Drinking water 8.5 Ground black and red pepper (50:50) 0.06 Salt 0.88

The ratio of dough and minced meat in dumplings is 40:60. Making dumplings is done automatically on a dumpling machine. Semifinished products are frozen at a temperature of minus 30 ° C to a temperature in the center of the product not higher than minus 8 ° C. Duration of freezing from 3 hours. Frozen dumplings are subjected to tumbling to separate flour and dough crumbs on the surface of semi-finished products.

Physico-chemical characteristics of semi-finished dumplings are presented in table 5.

Table 5 The name of indicators Content Mass fraction of protein in minced meat,% 16.2 Mass fraction of sodium chloride in semi-finished products,% 1,5 Mass fraction of fat in minced meat,% 13.3 Moisture content, % 60.0 The mass of one product, g 16 ± 2 or 8 ± 2 The thickness of the test shell in the places of incorporation, mm 2,5

Microbiological indicators of semi-finished products - meat dumplings in the test are presented in table 6.

Table 6 Indicators amount The number of mesophilic aerobic and facultative anaerobic microorganisms, CFU / g 5x10 ⁴ The mass of the product (g), which is not allowed Bacteria of the group of Escherichia coli (BGKP, coliforms) 0.01 Sulfite-reducing clostridia 0.1 S. aureus 0.01 Pathogens, including Salmonella 25

The invention in comparison with the prototype (see RF patent No. 2377931; IPC A23L 1/312, 1/317, publ. 10.01.2010, bull. No. 1) has the following advantages:

- obtaining a natural product without the use of chemicals and genetically modified products;

- obtaining a high protein product containing only animal protein;

- long shelf life (temperature 0-12 ° C, 6-24 months);

- preservation of organoleptic characteristics of meat products;

- the possibility of using the obtained dry natural food additive “Rubbi” in the formulations of various meat products made from minced meat as a substitute for minced meat and muscle tissue with an increase in the biological value of the products;

- expansion of the assortment of meat products;

- the introduction of connective tissue proteins contained in the Rubbiot food supplement into the formulations of meat products improves the metabolism and functioning of the human digestive system, since the connective tissue is related to dietary fiber in terms of its properties and effects on the human body;

- the combination of muscle, fat and connective tissue allows not only to maximize the use of raw materials obtained from the processing of farm animals and produce a wide range of finished products, but also makes it possible to regulate the chemical composition, taste, juiciness, tenderness of the products and, as a result, obtain high-quality, full-fledged content nutrients, well-digestible product.

Claims (1)

A method of obtaining a dry natural food supplement for the production of meat products, comprising preparing a beef scar, including cleaning, washing, grinding on a top with a grid diameter of 2-3 mm, biotechnological processing by soaking in a protein product containing a microbial association of kefir fungi with a ratio of rumen: biomass 2: 1, at a temperature of 0-4 ° C, characterized in that before grinding, the scar is kept in a 5% solution of mustard powder for 20-25 minutes, after which it is washed, biotechnological beef rumen processing is carried out for 1.5-2.5 hours, after which the biomass obtained from the beef rumen obtained in a pasty state is re-crushed on a spinning top with a grid diameter of 2-3 mm, and then infrared drying is carried out in convection mode at a temperature of 63 -66 ° C for 120-140 min and ground to a powder state.