RU2541412C1 - Iodinated functional food product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: iodinated functional food product manufacture method envisages preparation of a mixture of Promil-C95 collagen protein preparation, potassium iodide and drinking water at preset recipe ratio. At first, potassium iodide powder is dissolved in water and stirred during 5 minutes, the stirrer working tool rotation rate being 24 sec^-1. Then one introduces Promil-C95 collagen protein preparation into the mixture and performs stirring at such rate during 10 minutes. Then the produced mixture is maintained in a dark place during 20 hours at a temperature of 0-4°C for the iodation process implementation. The iodinated functional product is prepared at the following recipe components ratio, per 100 kg of the ready product, g: Promil-C95 protein - 9100, drinking water - 90899.09, potassium iodide - 0.91. The manufactured product is analysed and delivered for packaging.

EFFECT: invention allows to intensify and simplify the technological process of manufacture of the iodinated functional food product, manufacture the ready product with increased content of organically bound iodide and improve organoleptic characteristics.

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Description

The invention relates to the food industry, and in particular to a technology for the production of functional food additives, in particular iodine enriched.

The closest in technical essence and the achieved effect is a method for producing iodinated collagen emulsion [RF Patent No. 2370092. The method of obtaining iodized food collagen emulsion from the skin of pond fish / Antipova L.V. (RU), Dvoryaninova O.P., La Thi Yen (VN) Published: 10/20/2009], which provides for the washing of fish raw materials, using pond fish skin, rough grinding, sequential processing of crushed raw materials with sodium chloride solution, water, a solution of the enzyme preparation of liporizine G10x, washing the solid fraction with water to remove ballast substances and the remainder of the enzyme, after which it is treated with the enzyme preparation of collagenase to soften the connective tissue proteins present in it, and cold water with a temperature of 0-4 ° C in the ratio of skin: water 1: 2 is added, then a dry enzyme preparation of collagenase is added to the resulting mixture in an amount of 0.1-0.3% by weight of the skin, then a solid fraction is treated with the enzyme preparation of collagenase, which is a collagen product, washed with running water to remove ballast substances and residual enzyme, softened skin is ground on the cutter first at the first speed for 10 minutes and then at the second speed for another 10 minutes, add isolated Soymax soy protein, ice in skin: ice: isolated soy protein ratio of 1: 0.5: 0.3 and the resulting mass is ground to a creamy state, then freshly prepared potassium iodide solution with a concentration of 0.01% in the amount of 10% by weight of the skin is added to the resulting collagen emulsion fish and incubated for 20 hours at a temperature of 0-4 ° C.

The disadvantages of the method are the low content of organically bound iodine in the emulsion, the significant duration and multi-stage process, the shortage of leather raw materials of pond fish farming, necessary to obtain iodized emulsion, the presence of a characteristic fishy odor, which limits the scope of the emulsion in the technology for producing iodine-rich foods.

An object of the invention is to develop a method for producing a functional iodized food product, which allows to increase the content of iodine bound in organic form, to intensify and simplify the process of obtaining a functional iodized food product, to improve organoleptic characteristics, which are expressed in obtaining a uniform gel-like white mass, to expand the raw material base for obtaining iodine-containing food additives.

To solve the technical problem of the invention, a method for producing a functional iodized food product is proposed, characterized in that for its preparation a mixture is prepared from a preparation of collagen protein Promil-C95, potassium iodide, drinking water in a specific formula ratio, for which, first, potassium iodide powder is dissolved in water, stirred at working body stirrer speed 24 sec ^-1 for 5 min, then this mixture was introduced a preparation of collagen-Promoter C95 protein, was stirred at this rate for 10 minutes, After the resulting mixture was allowed to stand in a dark place for 20 hours at 0-4 ° C for iodination process, iodinated prepare functional product with the following Formulation Component Content per 100 kg of finished product, g:

Protein Promil-C95 9 100 g Drinking water 90 899, 09 g Potassium iodide 0.91 g

the resulting product is analyzed and sent for packaging.

The technical result of the invention is:

- in increasing the content of organically bound forms of iodine;

- in the intensification of the technological process (reducing the process time by 1.6 times),

- in the absence of the use of chemical reagents in the production of iodine-rich additives;

- in expanding the possibility of application in various branches of the food industry by improving organoleptic properties (color, smell, texture).

It is known that iodine is one of the most important essential trace elements and is a necessary element for the synthesis of thyroid hormones. The proposed iodinated functional product based on the collagen protein Promyl-C95 is a source of organically bound form of iodine. The mechanism of regulation of organic iodine from the outside is controlled through a homeostasis system, and the breakdown of organic iodine is strictly individual: the body receives iodine exactly as much as it needs, unlike the mineral (inorganic) form. Excess organic iodine (not claimed by the thyroid gland) is naturally excreted from the body, so there is no accumulation of iodine and the corresponding negative consequences. The introduction of this product into food products helps to increase their biological value by supplying the human body with an organic form of iodine, which ensures the prevention of diseases associated with its deficiency.

Upon receipt of a functional iodized food product, Promil-C95 is used - an animal protein intended for use in the meat processing industry in the production of all types of meat products. The raw material for its production is pork skin. The complex food supplement Promil-C95 passed a hygienic assessment [State Registration Certificate No. 77.99.37.9. U.12436.11.06 of November 20, 2006].

The method is as follows.

To obtain a functional iodized food product, a mixture is prepared from the preparation of collagen protein Promil-C95, potassium iodide, drinking water in a specific recipe ratio, for which the potassium iodide powder is first dissolved in water, stirred at a rotational speed of the working body of the mixer 24 s ^-1 for 5 minutes, then a Promil-C95 collagen protein preparation is added to this mixture, stirred at this speed for 10 minutes, after which the resulting mixture is kept in a dark place for 20 hours at a temperature of 0-4 ° C for the process of iodization, prepare iodized functional product with the following prescription components, per 100 kg of the finished product, g:

Protein Promil-C95 9100 g Drinking water 90,899.09 g Potassium iodide 0.91 g

In appearance, the functional iodized food product is a homogeneous gel-like mass of white color with a neutral odor.

The concentration of iodine in it is 700-800 μg per 100 g of hydrated protein preparation.

The resulting functional iodized food product can be used in various sectors of the food industry, including meat, as an iodine-rich food additive.

The method is illustrated by the following examples.

Example 1 (prototype)

1 kg of silver carp skin is washed in running tap water for 30 minutes to remove mucus and impurities, cleaned from cuts of muscle tissue, washed again in tap water and ground in a spinning top with a grid diameter of 3 mm.

To the crushed raw material, add 3.5 l of a solution of sodium chloride with a mass fraction of 5% and process for 2.5 hours at a temperature of 16 ° C, after which the liquid fraction is separated by centrifugation. To remove the main quantity of Cl ^- ions and albumin protein fractions, 3.5 L of water was added to the residue and the extraction operation was repeated under the same conditions. The liquid fraction is separated by centrifugation and decantation.

Next, 2 l of water is added to the raw material, the mixture is heated to 40 ° C, 8 g (0.8% by weight of the skin) of the enzyme preparation Liporosin G10x are added and incubated for 2.5 hours at the indicated temperature and with periodic stirring. After this time, the liquid fraction of the mixture is decanted, the treated feed is washed with water, after which the liquid fraction with the hydrolysis products and residual enzymes contained in it is separated by centrifugation and decantation.

Next, the fat-free skin of silver carp is placed in a stainless steel container, cold water with a temperature of 0-4 ° C in a ratio of water: skin of 2: 1 is added. 3 g (0.3% by weight of the skin) of the enzyme preparation of collagenase are added to the resulting mixture and incubated for 12 hours at a temperature of 4-6 ° C.

Next, the softened skin of silver carp is washed twice with water from the remains of the enzyme. The softened skin is laid in a cutter and ground first at the first speed for 10 minutes, and then at the second speed for another 10 minutes. Then, 0.5 kg of ice and 0.3 kg of isolated Soymax 900 soy protein (the ratio of fish skin: ice: soy protein 1: 0.5: 0.3) are introduced into the cutter and cutted until a creamy mass is formed.

A potassium iodide solution is prepared by dissolving 100 mg KI in 1 liter of distilled water. Get a solution of KI with a concentration of 0.01%. The iodine concentration is 76 μg per 1 ml of solution.

In the resulting collagen emulsion make 100 ml of a freshly prepared solution of potassium iodide. The mixture is stirred and left in a dark place, protecting from sunlight. The duration of the iodization process is 20 hours at a temperature of 4 ° C.

The content of organically bound iodine in the resulting product is 430 mg / 100 g of finished product.

Example 2

To prepare 100 kg of functional iodized food product, the components are weighed in accordance with Table 1.

Table 1 Protein Promil-C95 9100 g Drinking water 90,899.09 g Potassium iodide 0.91 g

To obtain a functional iodized food product, a mixture is prepared from the preparation of collagen protein Promil-C95, potassium iodide, drinking water in a specific recipe ratio, for which the potassium iodide powder is first dissolved in water, stirred at a rotational speed of the working body of the mixer 24 s ^-1 for 5 min, then a Promil-C95 collagen protein preparation is added to this mixture, stirred at this speed for 10 minutes, after which the resulting mixture is kept in a dark place for 20 hours at 4 ° C. The finished product is analyzed. The amount of organically bound iodine is 750 mg / 100 g of the finished product, that is, the proposed method allows to obtain a product with an organically bound iodine content of 1.75 times more compared to the prototype and to intensify the process of its production by 1.6 times.

When introducing an amount of potassium iodide of less than 100 mg per 1 g of protein, Promil-C95, the maximum possible amount of organically bound iodine will not be provided; adding more than 100 mg of iodine per 1 g of protein is not economically feasible, because It was experimentally established that a further increase in the dosage of iodine does not lead to its binding, i.e. it remains in solution in free form.

The proposed method for obtaining a functional iodized food product allows you to:

- intensify the process by 1.6 times,

- receive a functional iodized food product without the use of chemicals;

- increase the content of the organic form of iodine in 1.75 times compared with the prototype;

 - improve the organoleptic properties of the functional iodized food product (color, smell, texture).

- solve the problem of the needs of the food industry in iodized functional additives.

Claims (1)

A method of obtaining a functional iodized food product, characterized in that for its preparation a mixture is prepared from a preparation of collagen protein Promil-C95, potassium iodide, drinking water in a specific recipe ratio, for which the potassium iodide powder is first dissolved in water, mixed at a rotational speed of the working body mixers 24 s ^-1 for 5 minutes, then a Promil-C95 collagen protein preparation is added to this mixture, stirred at this speed for 10 minutes, after which the resulting mixture is kept in a dark place for 20 hours at a temperature of 0-4 ° C for the implementation of the iodization process, prepare an iodized functional product with the following prescription content of the components, per 100 kg of the finished product, g:
Protein Promil-C95 9100 Drinking water 90899.09 Potassium iodide 0.91,
the resulting product is analyzed and sent for packaging.