RU2511273C1 - Method for manufacturing cooked sausage with vegetal additive - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used in production of cooked sausages. The method involved first grade beef and lean pork deboning and trimming, meat raw material milling, maintaining meat raw material salted with brine, mince preparation with addition of beef liver, egg melange, a soya food enriching agent, sugar sand or glucose, sodium nitrite, ground black pepper, casings filling with mince, frying in stationary chambers with subsequent boiling and cooling. Additionally, one introduces a preliminarily prepared food additive consisting of rice flour, food gelatine, chitosan and dairy whey as well as chamomile and St.-John's wort infusion. The components are taken at the specified ratio.

EFFECT: invention ensures improvement of the chemical, amino acid, mineral and vitamin composition of cooked sausage that, alongside with higher food value and improved structural-and-mechanical properties, has functional and preventive properties relevant for people suffering from adiposity.

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Description

The invention relates to the meat industry and can be used in the production of cooked sausages with functional and prophylactic properties for obese people.

State of the art

A known method for the production of sausages enriched with iodine, iron and vitamins of group B, including cutting, deboning, trimming of meat raw materials, grinding, salting, aging, cooking minced meat with the addition of vegetable additives in an amount of 5-6%, syringing, mating, sediment, frying, cooking and cooling the product. As a herbal supplement use seaweed, previously washed and chopped (patent No. 2099953, IPC A22C 11/00, publ. 12/27/1997).

A disadvantage of the known method for the production of sausages is that it contains a high content of fatty pork (49 - 54% by weight of raw materials), which increases the energy value of the product and is not suitable for the category of obese citizens.

A known method for the production of cooked sausage, involving the preparation of raw meat, an ambassador using sodium chloride, sodium nitrite, grinding, chopping minced meat with the introduction of a food additive (carbohydrate-protein preparation consisting of modified corn flour), in the process of chopping, water is added for hydration, garlic or wild garlic roots, dill seeds, thyme, pectin and melange; draft, frying, cooking and cooling (patent No. 2171605, IPC A23L 1/317, publ. 08/10/2001).

The disadvantages of the method of production of cooked sausage include the fact that the introduction of fatty beef in the recipe (25 - 29% by weight of raw materials) does not allow attributing cooked sausage to a low-calorie product, and also, despite the introduction of vegetable ingredients into the recipe, there is no evidence of the presence of functional properties, which would allow the use of cooked sausage in preventive nutrition for obese people.

The closest to the technical essence of the invention is a method for the production of cooked sausages with vegetable additives, involving the boning of meat of veneered first grade and pork veined semi-fat, veining, grinding meat raw materials, aging meat raw materials salted with brine, cooking minced meat with the addition of vegetable additives, as which uses apple powder, whole or non-fat cow’s milk powder, sodium nitrite, granulated sugar or glucose, ground black or white pepper, filling the casings with minced meat, roasting in stationary chambers, followed by cooking, cooling and storage (patent No. 2225662, IPC A23L 1/31, A23L 1/317, A23L 1/314, publ. 02/10/2005).

The disadvantage of the method of production of cooked sausage with a herbal supplement is that the biological value of cooked sausage is low, because it contains a small amount of dietary fiber, vitamins, micro and macro elements, as well as essential amino acids. Apple powder is mainly rich in carbohydrates and has an acidic pH value, which limits the use of cooked sausage with a herbal supplement to obese people.

Disclosure of invention

The present invention is aimed at improving the chemical, amino acid, mineral and vitamin composition of cooked sausage, which along with a higher nutritional value, improved structural and mechanical properties has functional and preventive properties.

In order to achieve the technical result provided by the invention, in a method for producing cooked sausage with a herbal supplement, which involves boning, trimming beef of the first grade, lean pork, chopping raw meat, seasoning raw meat, salted with brine, preparing minced meat with beef liver, egg melange, food soybean enrichment , granulated sugar or glucose, sodium nitrite, ground black pepper, filling the casings with minced meat, roasting in stationary chambers, followed by boiling and cooling m, and further added a dietary supplement, previously prepared, consisting of rice flour, edible gelatin, chitosan and whey, and water extract of chamomile and hypericum. In this case, the components are introduced in the following ratio, kg:

First grade beef 34.0

Low Fat Pork 7.0

Beef liver 7.0

Egg Melange 1.0

Food Soybean Enrichment 3.0

Food supplement 44.0

Infusions of chamomile and hypericum 4.0

Edible salt 2.0

Sodium Nitrite 0.0045

Granulated sugar or glucose 0.250

Ground black pepper 0,100

A food supplement is preliminarily made as follows: chitosan is dissolved in whey at a temperature of 60-65 ° C; edible gelatin is added to the resulting solution and homogenized for 4 minutes, then rice flour is added and the mixture is homogenized again for 6 minutes, then the wet additive is dried at a temperature of at least 75 ° C to a moisture content of not more than 8% and ground in a crusher to a powder state (particle size no more than 50 microns). The consumption of components in the production of a food additive per 100 kg is: chitosan 2 kg, edible gelatin 16 kg, rice flour 22 kg, whey 60 kg. The mass fraction of solids of a food additive is 90.0 - 91.0%, active acidity, pH - 6.2-6.5. When introduced into minced meat, the food supplement is hydrated with water in a ratio of 1: 3.

Infusions of chamomile and St. John's wort are prepared as follows: 0.1 kg of chamomile and St. John's wort are poured into 2.0 liters of hot boiled water with a temperature of 85 - 90 ° C, covered with a lid and heated in a water bath for 15 minutes; then cooled at room temperature (20 - 25 ° C) for 45 minutes and filtered. The volume of the obtained infusion is adjusted with boiled water with a temperature of 15-20 ° C to 2.0 liters. Water infusion of chamomile and St. John's wort is introduced in an amount of 2.6 and 1.4 liters per 100 kg of raw meat, respectively.

The choice of the main raw materials and components of the food supplement is determined by the analysis of the vitamin, mineral, amino acid composition of these components, as well as the presence of hormonal substances in the liver.

Gelatin is a good gelling agent and can be used to balance the amino acid composition of foods.

Whey is a biologically complete secondary raw material of a functional and preventive orientation.

Egg products have good emulsifying properties, are a source of unsaturated fatty acids and lecithin, which as a dietary supplement is used to prevent obesity.

It is advisable to use food soybean enrichment, rice grain and chitosan to regulate the functional and technological properties and enrich boiled sausage with dietary fiber, which is of great importance in the prevention of obesity.

All of the above components meet the principles of a healthy diet, in certain proportions increase the nutritional value and improve the functional and technological properties of cooked sausages, enrich with the necessary ingredients in accordance with the norms of consumption (dietary fiber, amino acids, vitamins, minerals) for categories of citizens suffering from obesity.

The chemical composition of the food additive is presented in table 1.

Table 1 The chemical composition of the food additive, E.R.S. <0.05 The name of indicators Quantitative content, g / 100 g of product Mass fraction of protein 40,4 Mass fraction of fat 1,0 Mass fraction of carbohydrates 48.0 Moisture content 7.5 Mass fraction of ash 3,1

The composition of the water infusion of chamomile and hypericum is based on biomedical recommendations for the use of chamomile and hypericum for the prevention of obesity. St. John's wort contains 10 - 12% tannins, hyperin, hypericin, essential oil, tarry substances (17%), anthocyanins (5-6%), saponins, ascorbic acid and carotene.

It is known that in the treatment and prevention of obesity, the use of choleretic drugs is considered mandatory, as this helps to normalize impaired motility of the biliary tract, reduces stagnation of bile, and the use of natural stimulants of bile formation in combination with dietary fiber helps to activate metabolism and release cholesterol from the body. Anthocyanins contained in St. John's wort have a pronounced hypolipidemic and hypocholesterolemic effect.

Due to their antioxidant effect, anthocyanins prevent the oxidation of low density lipoproteins and, thus, inhibit the development of obesity.

Chamomile flowers contain essential oil (0.2 - 0.8%), which includes chamazulen, terpene, caprylic, nonyl and isovalerianic acids, apiin flavonoids, vitamins, sesquiterpen and sesquiterpene alcohols, phytosterol, choline, ascorbic acid, pectins, nicotinic and salicylic acids, carotene, as well as glycosides.

Chamomile essential oil has a disinfectant and diaphoretic effect, reduces gas formation, relieves pain, weakens inflammatory processes. Glycosides block the absorption of fatty acids in the intestines and thereby reduce the level of lipidemia and the intensity of fat growth, which is important in the prevention and treatment of obesity.

Chamomile and St. John's wort possess not only antioxidant, antimicrobial, disinfecting and inhibiting oxidative processes properties, which is important in the production of cooked sausages, but are also widespread in the Stavropol Territory.

Currently, from the patent and scientific and technical literature there is no known method for the production of cooked sausage with the addition of a food additive consisting of rice flour, edible gelatin, chitosan and whey, as well as chamomile and St. John's wort infusion in the claimed combination of features.

The implementation of the invention

Examples of specific performance of the method for the production of cooked sausages with vegetable additives.

Example 1

The process of making boiled sausage begins with the preparation of raw materials. Beef of the first grade in the amount of 30.0 kg and lean pork in the amount of 6.0 kg are crushed, tinned, meat raw materials are crushed on a spinning top with a grill hole diameter of 2-6 mm, the meat raw material is subjected to salting in a mixer, the meat raw materials are kept at this at a temperature of 0 - 4 ° C in a brine of food salt in an amount of 2.0 kg for 6-12 hours, minced meat is prepared in mixers of various designs such as cutter, beef liver is added to minced meat in an amount of 12.0 kg, egg melange in an amount of 1 , 0 kg, food soy enrichment in the amount of 2.0 kg, nor sodium trit in an amount of 0.0045 kg, granulated sugar or glucose in an amount of 0.250 kg, ground black pepper in an amount of 0.100 kg, a food supplement in an amount of 45.0 kg and infusion of chamomile and St. John's wort in an amount of 4.0 kg, crushed for 8-12 minutes, the temperature of the meat should be no more than 12 ° C. Shells are filled with minced meat at a pressure of 0.4-0.5 MPa, fried in stationary chambers at a temperature of 80-100 ° C for 50-55 minutes to a temperature in the center of the loaf 45 ° C, then cooking is carried out at a temperature of 75-85 ° C within 40-50 minutes to a temperature in the center of the loaf 70-72 ° C, then cooled in a shower with water for 10 -20 minutes, and then in the chamber at a temperature of 8 ° C to a temperature in the thickness of the loaf not lower than 0 ° C and not higher than 15 ° C.

Get the following composition of cooked sausage with a herbal supplement, kg:

First grade beef 30.0

Low Fat Pork 6.0

Beef liver 12.0

Egg Melange 1.0

Food Soybean Enrichment 2.0

Food supplement 45.0

Infusions of chamomile and hypericum 4.0

Edible salt 2.0

Sodium Nitrite 0.0045

Granulated sugar or glucose 0.250

Ground black pepper 0,100.

After studies of qualitative characteristics, it was revealed that boiled sausage has a spreading texture, a pronounced taste and smell of the liver, low pH (5.9), due to the increased content of milk whey, which is part of the food supplement. Organoleptic evaluation - 4.8 points, the finished product yield -130%.

Example 2

The main technological operations for the production of cooked sausages are performed analogously to example 1, but the ingredients are taken in the following ratio, kg:

First grade beef 32.0

Low Fat Pork 10.0

Beef liver 6.0

Egg Melange 1.0

Food Soybean Enrichment 1.0

Food supplement 40.0

Infusions of chamomile and hypericum 10.0

Edible salt 2.0

Sodium Nitrite 0.0045

Granulated sugar or glucose 0.250

Ground black pepper 0,100.

After studies of the qualitative characteristics of the finished cooked sausage, it was revealed that the cooked sausage has a pronounced bitter taste and smell of chamomile and St. John's wort, which reduces its organoleptic rating (4.0 points). The product yield is 128%.

Cooked sausages with a herbal supplement, made according to examples 1 and 2, have low technological and quality indicators, therefore, further studies to study the chemical, mineral, vitamin and amino acid compositions are impractical.

Example 3

The main technological operations for the production of cooked sausages are performed analogously to example 1, but the ingredients are taken in the following ratio, kg:

First grade beef 34.0

Low Fat Pork 7.0

Beef liver 7.0

Egg Melange 1.0

Food Soybean Enrichment 3.0

Food supplement 44.0

Infusions of chamomile and hypericum 4.0

Edible salt 2.0

Sodium Nitrite 0.0045

Granulated sugar or glucose 0.250

Ground black pepper 0,100.

After the studies, it was found that this selection of raw materials is optimal and made on the basis of a balanced ratio of the main food components, providing increased digestibility and digestibility.

Cooked sausage with a herbal supplement contains: moisture - 67.3%, fat - 4.5%, protein - 11.3%, minerals - 3.5%, carbohydrates (including dietary fiber) - 13.4%. the pH is 6.3; yield 134%. A high organoleptic rating (5.0 points) indicates a good appearance, smell and consistency.

Studies of the mineral composition show a fairly high content of potassium (243 mg per 100 g of product), magnesium (23 mg per 100 g of product) and phosphorus (140 mg per 100 g of product), which allows you to replenish the daily intake of these elements in the body. The use of 100 g of cooked sausage with a herbal supplement allows you to enrich the body with vitamin retinol at 0.7 - 0.8 mg.

Microbiological indicators do not reveal exceeding the standards for the total number of microorganisms and their species composition, regulated by the requirements of SanPiN 2. 3. 2. 1078-01.

A low fat indicator (4.5 g per 100 g of product) allows attributing cooked sausage with a herbal supplement to low-calorie foods, the presence of a high content of dietary fiber (13.4 g per 100 g of product), biologically active substances that make up chamomile infusion and St. John's wort, with pronounced hypolipidemic, hypocholesterolemic and antioxidant effects, confirms its functional and preventive orientation.

To assess the biological value of cooked sausage with a herbal supplement, the amino acid composition was studied (Table 2).

table 2 Amino acid composition of cooked sausage with vegetable
additive Amino acid Standard FAO, g / 100 g protein AMA composition, g / 100 g protein AMK speed,% Lysine 5.5 5.3 96.3 Leucine 7.0 6.6 94.3 Isoleucine 4.0 3,7 92.5 Valine 5,0 4.9 98.0 Methionine + cystine 3,5 3.3 94.3 Tryptophan 1,0 0.9 90.0 Threonine 4.0 3.9 97.5 Phenylalanine + tyrosine 6.0 6.1 101.6 Histidine - 2.6 - Arginine - 3.9 - Aspartic acid - 4.2 - Series - 2.9 - Proline - 2.1 - Glycine - 3,1 - Alanya - 5,6 -

Based on the results of evaluating the amino acid composition, it was found that the coefficient of rationality of the amino acid composition (R _e ) was 0.933; the total fraction of amino acids, the precursors of biosynthesis of interchangeable, was Σ ^BS NAK = 0.123, the mass fraction of essential amino acids, which are energetic material, is

Σ ^EG NAC = 0.1

The biological value and safety of cooked sausage with a vegetable supplement is carried out on higher biological objects (rats) and is determined by changing the live weight by the moving average method: the effect of introducing cooked sausage samples with a vegetable additive to the diet of experimental animals on the hematological picture is studied and changes in growth weight parameters are determined . Observations of animals were carried out for 30 calendar days. It was found that the introduction into the diet (compared with the main diet) of experimental animals of cooked sausage with a herbal supplement contributed to a decrease in live weight by 0.4 g. The hematological parameters of the blood of rats from the control and experimental groups at the end of the study (on the 30th day of observation) ) are presented in table 3.

Table 3 Hematological blood parameters of rats of the studied groups Indicators Units A day before feeding (7 days of observation) Control No. 1 (OR) Control No. 2 (OR and sausage without additives) Group 2 (OR and sausage for the prevention of obesity) Red blood cells 10 ¹² / l 8.16 ± 0.21 8.64 ± 0.17 8.78 ± 0.07 8.34 ± 0.21 White blood cells 10 ⁹ / l 8.64 ± 0.13 8.94 ± 0.15 9.32 ± 0.12 9.32 ± 0.24 Hemoglobin g / l 126.00 ± 1.31 128.60 ± 1.20 129.40 ± 0.55 128.21 ± 0.78 Total protein g / l 59.60 ± 0.28 61.40 ± 1.05 66.20 ± 0.85 65.81 ± 1.11 Albumin g / l 36.62 ± 1.22 39.40 ± 0.70 42.80 ± 0.90 43.01 ± 1.01 Glucose Mol / l 4.11 ± 0.81 4.18 ± 0.11 4.16 ± 0.13 4.06 ± 0.08 ACT A piece of chalk 421.40 ± 9.57 520.00 ± 16.79 617.20 ± 13.68 571.00 ± 23.16 ALT A piece of chalk 107.00 ± 2.76 130.60 ± 3.40 146.60 ± 2.05 139.00 ± 2.26 AST / ALT - 3.94 ± 0.08 4.00 ± 0.11 4.21 ± 0.08 4.11 ± 0.13

The number of red blood cells, white blood cells and hemoglobin level was determined on a CELL DYN 1700 hematology analyzer; total protein, albumin, glucose, aspartate and alanine aminotransferases — on a CPK apparatus — 2 MP using test kits.

When studying the serum activity of marker blood enzymes, it was found that the food supplement and infusion of chamomile and St. John's wort, introduced into cooked sausage, do not have a toxic effect on the body and do not lead to an increase in cytolysis.

Thus, studies on higher animals prove the biological value, harmlessness and functional orientation of cooked sausages with herbal supplement.

Comparison of the present invention with other technical solutions known from the prior art made it possible to establish the following: the introduction of a food additive allows you to create cooked sausage of a functional orientation, making up for the deficiency of vitamin retinol, minerals (calcium, magnesium, potassium), dietary fiber;

- St. John's wort and chamomile contain hyperin, hypericin, essential oils, tarry substances, anthocyanin, saponin, ascorbic acid and other substances with pronounced hypolipidemic, hypocholesterolemic and antioxidant effects, which is fundamental in the prevention of obesity;

- the amino acid composition is adjusted based on the synergism of animal and vegetable proteins, which increases the nutritional value of cooked sausage with a herbal supplement;

- due to the introduction of structure-forming agents of animal and vegetable origin, the structural and mechanical properties of cooked sausages with vegetable additives are improved;

- the taste and organoleptic characteristics of cooked sausages with vegetable additives correspond to GOST for sausages.

All stages of the process are tested in pilot industrial conditions.

We recommend using boiled sausage with a herbal supplement in preventive and functional nutrition for obese people.

Claims (1)

A method for the production of cooked sausage with a vegetable additive, involving boning, trimming of beef of the first grade, lean pork, grinding meat raw materials, aging meat raw materials, salted with brine, preparation of minced meat with the addition of vegetable additives, granulated sugar or glucose, sodium nitrite, ground black pepper, filling the shells with minced meat, frying in stationary chambers, followed by cooking and cooling, characterized in that before grinding meat raw materials, they additionally introduce beef liver, egg melange, food oh soy enrichment, food supplement, while a herbal supplement use infusion of chamomile and St. John's wort in a ratio of 2.6: 1.4, respectively, per 100 kg of minced meat, and as a food additive use rice flour, edible gelatin, chitosan and whey in the following ratio of components, kg:
First grade beef 34.0 Lean pork 7.0 Beef liver 7.0 Egg melange 1,0 Food grade soybean fortifier 3.0 Food supplement 44.0 Infusions of chamomile and hypericum 4.0 Edible salt 2.0 Sodium nitrite 0.0045 Granulated sugar or glucose 0.250 Ground black pepper 0,100