RU2472355C1 - Natural mineral food additive production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fish industry, in particular, to the technology for processing secondary fish raw material, vertebral bones to produce a natural mineral food additive. The method involves muscular tissue removal off bone raw material, the latter vacuum drying and milling. Before muscular tissue removal prepared vertebral fish bones with muscular tissue lumps are cooked; then the bone raw material is centrifuged. Drying is performed under vacuum with the following parameters: pressure - no more than 2.5 kPa, temperature of heat medium supplied into the heating stove - 93-95°C. Drying is performed till the raw material moisture content is equal to 3-6 % in terms of absolutely dry substance. Then the raw material is subjected to ultrafine grinding.

EFFECT: invention allows to mitigate fish odour, extend storage life and expand application of the additive.

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Description

The invention relates to the fishing industry, and more specifically to the processing technology of secondary fish raw materials, namely the vertebral bones of fish, in order to obtain a natural mineral nutritional supplement.

A known method of producing a food additive (RU 2241347 C2, IPC 7 A23L 1/0562, A23L 1/325, A23L 1/30, publ. 10.12.2004) from collagen-containing raw materials from cutting hydrobionts by preparing raw materials, heat treatment and grinding, providing for the use of collagen-containing raw materials, scales, skin and bones, mixing them in a predetermined ratio, drying or cooking or freezing and grinding to obtain the target product.

The main disadvantage of this method is the presence of a pronounced fishy smell of the obtained food additives, which significantly limits the scope of its application. In addition, a significant drawback of the nutritional supplement is that it does not withstand an insufficiently long shelf life.

As the closest analogue, a food-grade calcium-containing additive was selected (RU 2270586 C2, IPC A23L 1/325, A23L 1/30, A23L 1/304, A23C 9/127, publ. February 27, 2006), in which they use a calcium source homogenized fish protein concentrate obtained from bone ridges with meat cuts of fish of oceanic salmon breeds by water fermentation at a temperature of 75-85 ° C and subsequent drying at a temperature of no higher than 20 ° C. The dried material is homogenized to a fine powder with granules of not more than 0.5 mm. Ready-made food additive is packaged and sent for storage. Shelf life at temperatures from 0 to -5 ° C for one month.

The described method allows to obtain an additive with a mild fish smell due to the use of only bone ridges with cuts of fish meat as raw materials. But the use of the process of water fermentation alone does not completely clear the fish bones of muscle tissue, which explains the presence of fish smell in the final product and, as a result, limits its use. In addition, the subsequent bone drying process is carried out at a temperature of 12-17 ° C, which is insufficient to eliminate all vegetative forms of bacteria. Residual moisture of the product of more than 7% contributes to their further development, which leads to a reduction in the duration of storage of the food additive.

The invention solves the problem of obtaining a food additive with a weakened fish smell by improving the purification of raw materials, with an extended shelf life of the food additive by using drying parameters that exclude the preservation of vegetative forms of bacteria, eliminating undesirable organoleptic perception of the additive by a person when introduced into food products by ultrafine grinding of prepared bone raw materials.

In order to achieve the required technical result in the known method for producing a natural mineral nutritional supplement from fish vertebral bones, including the cleansing of bone material from muscle tissue, vacuum drying and grinding, it is proposed to cleanse bone material from muscle tissue in two stages, first the raw material is cooked to separate muscle tissue from the bone, after which the bone raw material is centrifuged, drying is carried out to a final moisture content of 3-6% of raw material on absolutely dry substance at a pressure of not more than 2.5 kPa, and t the temperature of the coolant supplied to the heating plates of the vacuum drying unit, maintain in the range of 93-95 ° C, then the raw material is subjected to ultrafine grinding.

In currently used methods for processing fish feed, vertebral bones are waste. Taking into account that the spinal bone, depending on the type of fish, is from 7 to 12% of its mass, the application of this method will significantly reduce the amount of processing waste, using them as raw materials for the production of a natural food product.

It is known that fish bone tissues have a rich spectrum of macro- and microelements, such as Ca, P, K, Na, Mn, Fe, Cu, Sn. Compared with muscle tissue, bone tissue contains 6.2 times more calcium, 8 times more magnesium, 1.1 times more manganese [Bezusov AT, Flaumenbaum BL, Dobrobabin LB Fish bone tissue as a source of valuable household and mineral substances. // Chemical transformations of food parameters: All-Union Conference. - Kaliningrad: KSTU. - 1991. - p.136; Palagina V.M., Voloshina O.V., Nabokova A.A. Functional food products based on secondary fish processing raw materials. // Fish industry. - 2005. - No. 1. - p. 28-30]. Products with the addition of finely divided fish bone tissue are recommended for regions unfavorable for radioactive nuclides, as they help reduce the dose of bone marrow, reduce the risk of malignant tumors and prevent the formation of metastases of already developed tumors and diseases of the bone and blood-forming systems [Grozovskaya V.A. The influence of calcium and fluoride of the diet on resistance to defeat by gamma rays and 90-strontium: Dissertation of the candidate. biologist, sciences. - M. - 1969. - 113 p.]. In addition, crushed bone tissue contributes to the absorption of phosphorus and calcium, the prevention and treatment of osteochondrosis, caries, rickets.

Due to its properties, the addition of bone meal to baking wheat flour is officially approved in Canada, and in England, food-grade bone phosphate is introduced into baby food, flour, sugar and other bulk materials.

The organoleptic characteristics of the food additive obtained by the proposed method using ultrafine grinding allow to enrich with mineral components, including bulk food products, without a tangible change in their native taste, without reducing the duration of their storage.

Description of an example of a method for producing a food additive.

As the raw material for the food supplement, the vertebral bones of fish are used, which are secondary raw materials after the filleting operation. Vertebral bones with muscle tissue cuts are selected and prepared using traditional technology. In the case of using wastes from the processing of large fish species, raw materials are preliminarily subjected to large crushing to a size of 50 mm

The tail fin is first separated from the selected bone raw material and cleaned from the cuts of muscle tissue remaining on the bones. Cleaning is carried out in two stages. In order to destroy the structure of tissues and weaken the bonds between protein and fat cells in the first stage, the raw materials are cooked at boiling temperature for 8-10 minutes. The cooking time is determined empirically and is sufficient to allow the separation of muscle tissue from bone. In a second step, bone stock is centrifuged. The optimal processing parameters are selected empirically, but as shown by experiments, the implementation of centrifugation for 2-3 minutes at 3000-4500 rpm is sufficient for complete cleansing of bone tissue.

The bone raw material thus purified is preliminarily crushed to a size of 5-10 mm in order to accelerate drying and is sent for drying. Drying is carried out in a vacuum drying unit with a conductive supply of heat to the product with operating parameters: pressure not more than 2.5 kPa, the temperature of the coolant supplied to the heating plates, 93-95 ° C, to a final moisture content of the finished product of 3-6% on absolutely dry substance.

The degree of residual moisture content of the finished product 3-6% for a completely dry substance determines the acquisition of brittleness necessary to achieve the desired degree of grinding of the product. The specified parameters of the drying installation are optimal for the intensification of the process and obtaining the final desired moisture content of the product and are determined empirically.

The dried material is subjected to fine grinding to a particle size of not more than 0.4 mm and then ultrafine grinding to a particle size of not more than 0.001 mm. This particle size eliminates the undesirable organoleptic perception of the additive by a person when introduced into other products or raw materials. The resulting additive is then sent for storage.

The proposed method allows you to save the food supplement in the form of a powder without changing its properties and the risk of spoilage for 6 months. The studies showed that the sanitary-hygienic and microbiological indicators of the food additive at the indicated storage period are maintained in the norm. Also, before storage, granulation or pelletizing of the powder is possible, which increases the shelf life of the product by reducing the oxidation area.

Since the method uses cooking - thermal process, studies were additionally conducted to determine the chemical composition and content of macro- and microelements before and after cooking (in the test center AtlantNIRO Kaliningrad).

Samples of vertebral bones with cuts of two species of fish: pike perch and cod were taken for testing. These fish species were selected in view of their prevalence in the processing fish industry and differences in fat content: low-fat (cod) and fat-containing (pike perch).

The chemical composition of zander bone before and after cooking is shown in table 1.

The chemical composition of the cod bone is shown in table 2.

From the analysis of the data table. 1 and 2 it can be seen that the implementation of cooking does not lead to any significant decrease in the number of macro- and microelements, and consequently, to a deterioration in the quality of raw materials in comparison with unrefined samples.

Natural mineral food supplement is a powder from white to light beige color with a neutral taste. These organoleptic characteristics allow us to expand the scope of its use. The additive can be used to enrich foods with protein and minerals.

A specific example of the implementation of drying

As the object of study were taken boiled fish bones without cuts in muscle tissue of cod and pike perch, prepared according to the method described in the proposed method.

At the beginning of the experiment, the initial moisture of the product was measured. The initial humidity, referred to the dry mass, cod - 135%, pike perch - 94.2%. Next, the prepared bone was evenly laid out in a single layer on mesh pallets, which were then installed in a vacuum chamber on heating plates. The installation was hermetically sealed and put into operation. At the end of the drying process, the final moisture of the product was measured.

The data obtained during the experiment are shown in Table 3.

Table 3 No. p / p The temperature of the heat carrier, ° C Pressure inside the apparatus, kPa Cod Zander Final humidity,% τ min Final humidity,% τ min one 90 1,6 10.3 165 8.9 155 2 90 2.0 7.3 185 6.6 170 3 90 2,5 8.4 200 6.5 180 four 93 1,6 8.9 170 5.7 170 5 93 2.0 3,1 185 4.4 185 6 93 2,5 4.3 205 4.3 190 7 95 1,6 4.7 185 3.9 150 8 95 2.0 3.9 195 3,1 160 9 95 2,5 6.6 215 3,1 170 10 95 3.0 9.0 245 4.0 200

The results of the experiments showed that the optimal drying parameters are: pressure up to 2.5 kPa, the temperature of the coolant supplied to the heating plates of the drying unit, 93-95 ° C. Since, at a constant value of vacuum inside the drying chamber, thermal moisture conductivity is known [Baranov V.V., Brazhnaya I.E., Grokhovsky V.A. Technology of Fish and Fish Products: Ed. A.M. Ershova. - St. Petersburg: GIORD. - 2006. - 944 p.], Is determined by the molecular thermal diffusion of moisture due to the movement of moisture due to the different speeds of the molecules of differently heated product layers and capillary conductivity arising due to a change in the capillary potential at a temperature of the coolant supplied to the heating plates below 93 ° C, the drying process of fish bone is characterized by low intensity, which is explained by the insufficient potential of thermal moisture conduction. An increase in the temperature of the heating plate above 95 ° C also leads to a deterioration in the drying conditions of the test object, since overheating of its surface layers leads to the formation of a “crust” that impedes thermal moisture diffusion. When the pressure rises above 2.5 kPa, a decrease in the drying rate is observed, which reduces the efficiency of the process.

A specific example of the method

The cod vertebral bones with cuts of muscle tissue in the amount of 850 g were taken as raw materials for the nutritional supplement.

After preparation, the vertebral bones were cooked for 8 minutes at a boiling point of 100 ° C. Next, partially cleaned bones weighing 280 g were centrifuged for 3 minutes at a rotation speed of 3000 rpm. After operations of separating cuts of muscle tissue from bone, the mass of pure vertebral bones was 220 g.

The purified raw materials were preliminarily crushed to a size of 5 mm and laid in the chamber of the drying vacuum unit. Drying was carried out with operating parameters: pressure 2.0 kPa, the temperature of the coolant supplied to the heating plates, 93 ° C, the condensation temperature of water vapor - 5 ° C for 155 minutes. The residual moisture content of the product was 3%. The mass of the dried product was 100 g.

Next, the dried material was ground to a particle size of 0.4 mm, then to a particle size of not more than 0.001 mm and sent for storage.

The resulting product had virtually no fishy odor. The additive was put into storage for a period of 6 months, after which the additive passed a sanitary inspection. The indicators corresponded to sanitary standards.

Claims (1)

A method of obtaining a natural mineral nutritional supplement from fish vertebral bones, including the cleansing of bone material from muscle tissue, vacuum drying and grinding, characterized in that the cleaning of bone material from muscle tissue is carried out in two stages, first the raw material is cooked until the muscle tissue is separated from the bone, after which the bone raw material is centrifuged, drying is carried out to a final moisture content of 3-6% of raw material on an absolutely dry substance, at a pressure of not more than 2.5 kPa, and the temperature of the coolant supplied to the heating plates is vacuum I dryer, support in the range of 93-95 ° C, then the raw material is subjected to ultrafine grinding.