RU2537525C1 - Iodated dietary fibres production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: iodated food fibres production method involves sodium alginate swelling and further calcium coagulation of the gel produced. For sodium alginate swelling one uses water solution of cow milk whey proteins and/or hydrolysate of milk whey proteins that have been treated by way of fermentative iodation of amino-acid residues and purified from inorganic iodine through ultrafiltration; concentration of the said proteins in water is 0.01%-0.02%, sodium alginate used in a quantity of 12.5-17.0 g per 100 ml of the solution; swelling duration is 20-30 minutes at 15°C-25°C; the produced gel is coagulated though addition of 20% water solution of calcium lactate during 3-5 m, the ratio of calcium lactate water solution to swollen gel being 1: 2-4.

EFFECT: invention allows to produce iodated food fibres with good structural-and-mechanical properties, high fat-retention capacity and guaranteed content of organic iodine.

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Description

The invention relates to the food industry and catering and can be used to obtain iodized food products.

A known method of producing dietary fiber, comprising pouring sodium alginate with water, holding for swelling, sterilization, cooling the resulting gel and its subsequent coagulation with calcium lactate (RF Patent No. 2228117, CL A23L 1/30, 1/0532, 2004).

The disadvantage of this method is the sterilization of sodium alginate gel at a temperature of 90-100 ° C, which can lead to additional losses of iodine in the production of iodized dietary fiber.

A known method for the production of iodized dietary fiber, different from the previous one, is that sodium alginate is poured with water, kept for swelling, and then, bypassing the sterilization operation, the gel is coagulated with a solution of calcium lactate with potassium iodide dissolved in it (RF Patent No. 2323275, class A23L 1/0532, 1/304, 2007).

The disadvantage of this method is the use of inorganic iodine in the form of chemically unstable during technological processing and storage of potassium iodide, which does not allow to obtain a finished product with a guaranteed iodine content.

This technical solution, which is the closest analogue in terms of features (coagulation of a swollen alginate gel with a solution of calcium lactate) to the claimed method, is taken as a prototype.

The technical task of the invention is the creation of a method for the production of iodized dietary fiber, which allows to obtain a product with a given amount of organic iodine and ensuring minimal loss of this trace element in the production and storage of both the fibers themselves and products using them.

The solution to this problem is provided by the fact that the method for the production of iodized dietary fiber provides for the swelling of sodium alginate and subsequent calcium coagulation of the gel obtained, characterized in that for the swelling of sodium alginate, an aqueous solution of cow's milk protein is used, processed by enzymatic iodination of amino acid residues and purified from inorganic iodine using ultrafiltration, and their concentration in an aqueous solution is from 0.01% to 0.02%, and per 100 ml of solution lasts from 12.5 grams to 17.0 grams of sodium alginate, swelling lasts at least 20 minutes and no more than 30 minutes, at a temperature of 15 ° C to 25 ° C, the gel is coagulated by adding a twenty-percent aqueous solution of calcium lactate from 3 up to 5 minutes, moreover, one part of an aqueous solution of calcium lactate accounts for 2 to 4 parts of the swollen gel.

Also, this result is achieved in that any amount of iodized whey protein of milk is replaced with the same amount of iodized hydrolyzate of whey protein of milk.

According to the claimed method, the production of iodized dietary fiber with a guaranteed content of organic iodine is achieved through the use of an aqueous solution of whey proteins of cow's milk, processed by enzymatic iodination of amino acid residues and purified from inorganic iodine using ultrafiltration, a certain ratio of ingredients and processing parameters.

According to the claimed method, the whole process of obtaining iodized dietary fiber begins with the swelling of sodium alginate by adding to it an aqueous solution of whey proteins of cow's milk with their concentration in the solution from 0.01 to 0.02%, which allows to provide from 20 to 50% of the daily requirement in iodine in a product prepared using iodized dietary fiber.

Per 100 ml of a solution of whey proteins, from 12.5 grams to 17.0 grams of sodium alginate falls, since at this ratio of sodium alginate and aqueous solution, the polysaccharide undergoes conformational transformations, forming a strong gel that retains all the water in the colloidal system. The use of sodium alginate in amounts less than 12.5 g leads to the formation of a poorly structured system. When using sodium alginate in an amount of more than 17.0 g, not all sodium alginate swells, which complicates the process of calcium coagulation.

The swelling process of sodium alginate is carried out for 20-30 minutes, which is necessary to achieve the maximum viscosity of the gel. The increase in swelling time over 30 min does not lead to a change in the rheological characteristics of the gel, therefore, it is impractical. When swelling for less than 20 minutes, the gel viscosity does not reach maximum values.

Swelling of sodium alginate is carried out at a temperature of from 15 ° C to 25 ° C. This is due to the fact that the viscosity of alginate solutions practically does not change in the range of water temperatures from 15 to 80 ° C. An increase in temperature above 25 ° C does not affect the viscosity of the gel formed, but leads to an increase in the energy intensity of the process and the cost of production. At temperatures below 15 ° C, the swelling rate of the fibers decreases, which leads to an increase in the duration of obtaining a technical result.

Coagulation of an alginate gel with a twenty percent aqueous solution of calcium lactate with a component ratio of one part of an aqueous solution of calcium lactate into two to four parts of a swollen gel is necessary for the formation and precipitation of calcium alginate (complete coagulation of the gel), resulting in structured fibers. The use of smaller amounts of calcium lactate and, accordingly, a larger amount of swollen gel than indicated in the ratio of the components, leads to the formation of an inhomogeneous mass of a creamy consistency with inclusions of individual fibers. When using large quantities of calcium lactate and, accordingly, a smaller amount of swollen gel than indicated in the ratio of the components, part of the calcium lactate does not react and remains in the system.

Coagulation time is from 3 to 5 minutes. When coagulating for up to 3 min, the gel does not completely coagulate, part of the calcium alginate does not precipitate. When coagulating for more than 5 minutes, additional fiber formation does not occur.

Replacing iodized whey proteins of milk with the same amount of iodized hydrolyzate of whey proteins of milk is possible due to the similarity of the properties of the components, including the content of organically bound iodine. In addition, the whey protein hydrolyzate of milk has hypoallergenic properties.

The inventive method for the production of iodized dietary fiber is illustrated by the following examples of its implementation.

Example 1. Sodium alginate is poured with a 0.01% aqueous solution of whey protein of cow's milk, processed by enzymatic iodination of amino acid residues and purified from inorganic iodine by ultrafiltration, in the ratio of 12.5 g of alginate per 100 ml of solution, left to swell at a temperature of 15 ° C for 20 minutes, then the resulting gel is coagulated by adding a twenty percent aqueous solution of calcium lactate for 3 minutes. In this case, the amount of calcium lactate is taken at the rate of 1 part calcium lactate to 2 parts of the swollen gel.

Examples 2-4.

The production process of iodized dietary fiber was carried out according to the technology described in Example 1, but with other parameters of the operations that make up this process. The source data of all examples are shown in Table 1.

Table 1 The parameters of the manufacture of iodized dietary fiber Examples one 2 3 four The concentration of iodinated whey proteins,% 0.01 0.012 0.015 0.02 The amount of sodium alginate per 100 ml of solution, g 12.5 14.0 fifteen 17 Swelling temperature, ° С fifteen eighteen twenty 25 Duration of swelling, min twenty 25 27 thirty Duration of coagulation, min 3 3,5 four 5 The ratio of calcium lactate and alginate gel 1: 2 1: 3 1: 3,5 1: 4

To determine the effectiveness of the proposed technology, the residual iodine content and structural-mechanical and technological properties of iodized dietary fiber were determined.

The safety of organic iodine was 100%. All samples after production were characterized by good rheological indices (viscosity from 105000 to 145000 mPa · s, ultimate shear stress from 780 to 950 Pa) and had high values of fat-holding ability (from 50 to 60%).

The use of fibers in the production of functional foods will make it possible to obtain finished products with a more delicate texture and enrich them with iodine.

Claims (1)

A method of producing iodized dietary fiber, comprising swelling sodium alginate and subsequent calcium coagulation of the obtained gel, characterized in that for the swelling of sodium alginate, an aqueous solution of cow's milk protein and / or milk whey protein hydrolyzate processed by enzymatic iodination of amino acid residues and purified from inorganic iodine by ultrafiltration, and their concentration in an aqueous solution is from 0.01% to 0.02%, and per 100 ml of solution lasts from 12.5 grams to 17.0 grams of sodium alginate, swelling lasts at least 20 minutes and no more than 30 minutes, at a temperature of 15 ° C to 25 ° C, the gel is coagulated by adding a twenty-percent aqueous solution of calcium lactate from 3 up to 5 minutes, moreover, one part of an aqueous solution of calcium lactate accounts for 2 to 4 parts of the swollen gel.