RU2554994C2 - Shrimp food protein product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Raw materials are washed with water, milled and subjected to autoproteolysis at a temperature of 45-50°C under continuous stirring conditions during 45-60 minutes. Then one separates shell particles with subsequent enzymes inactivation with simultaneous pasteurisation of the ready product that is packed and frozen. Raw materials are represented by humpy shrimp (Pandalus goniurus) and/or northern shrimp (Pandalus borealis).

EFFECT: invention allows to increase the ready product yield and reduce its preparation time.

2 cl, 8 tbl, 3 ex

Description

The invention relates to the fishing industry, in particular to the production of a food product with flavoring and protein properties, a product from krill, namely: carbon-tail (Pandalus goniurus) and northern (Pandalus borealis) shrimp that live in all Far Eastern seas.

Krill (from the Netherlands. Kriel, trifle) is the collective name for small marine planktonic crustaceans (crustaceans) of commercial size (10-65 mm), forming commercial clusters in the surface water layers of temperate and high latitudes of the oceans of both hemispheres (http: //ru.wikipedia .org, http://tolkslovar.ru> k11362.html, http://dic.academic.ru>).

The size of the anglo-tailed shrimp does not exceed 6 cm, and the size of the sub-standard northern shrimp is less than 9 cm. At present, the anglo-tailed shrimp is not in demand in industrial production: during processing of the catch on the vessel, substandard, small, damaged shrimp is thrown into the sea and inevitably dies.

Four thousand tons of coal shrimp projected to catch are not in demand by the industry due to the lack of an effective way to process it into a food product.

When catching northern shrimp 11.0 thousand tons, the emissions of substandard shallow (less than 9 cm long) may amount to 10 thousand tons.

Thus, the total volumes for non-traditional methods of processing small shrimp are more than 14 thousand tons.

In this regard, the question arose of the complete processing of the catch, which predetermined the development of a high-performance technology for producing a food product from charcoal and northern shrimp, which has good gastronomic properties and a sufficiently high concentration of protein substances of high biological value, which can be used as a flavoring and protein supplement.

A known method of obtaining a food protein product from hydrobionts, including washing raw materials, grinding, enzymatic hydrolysis with Protamex, flavorings and spices are additionally introduced into the resulting tasteless protein product (US Pat. RF No. 2331202).

The disadvantage of this method is the fact that to carry out the hydrolysis process, cut raw materials are used, which are subjected to double grinding: in a meat grinder and then in a chopper, in addition, the process is carried out with the addition of 1: 1 drinking water, the duration of hydrolysis is 2-3 hours. This significantly increases labor and energy costs, the duration of the process, and the use of an enzyme preparation, various additives and spices leads to a higher cost of the finished product.

A known method of processing krill to obtain protein, lipids and chitin. The essence of this method lies in the fact that in order to more completely isolate lipids, krill is crushed and centrifuged before emulsification, then the liquid fraction is subjected to limited autolysis with heating to 65-70 ° C for 1-3 min to separate lipids, which are separated by centrifugation and form the upper phase. The lower phase is a partially autolysed protein, which is freeze-dried and used as a separate drug. After removal of the liquid fraction, the krill residue is washed with a water-salt solution to emulsify residual lipids. The krill are then subjected to alkaline treatment to form a protein solution and a solid residue of chitinous shells, which can be separated by filtration or centrifugation. Subsequently, the protein from the alkaline solution is isolated by the addition of a precipitant (alcohol, acetone) or ultrafiltration, or by precipitation at an isoelectric point at pH 4-5 with acidification using hydrochloric, sulfuric or acetic acids. After that, the precipitate formed is left to stand for 3 hours, separated from the supernatant, washed and freeze-dried. After alkaline treatment, the remainder of krill is squeezed and dried to obtain chitinous shells (copyright certificate SU 1003406, S.V. Rogozhin, E.S. Weinerman, V.P. Varlamov, L.M. Burmistrova).

The disadvantages of this method are multi-stage, cumbersome, duration, complexity and energy consumption of the process. In addition, this method involves the use of expensive, flammable, chemical reagents (alcohol, acetone, hydrochloric, sulfuric or acetic acids).

The closest in purpose and technical essence is the method of creating a protein coagulate from Antarctic krill (PNR patent No. 112155), free of solid chitin inclusions. According to the invention, krill meat (from 0.5 to 4 parts by weight) placed in sea water (1 part by weight) is subjected to autoproteolysis at a temperature not exceeding 30 ° C and stirring continuously for 12 hours. The autolysate is then freed from the shell particles by precipitation of the long-chain protein molecules by heat treatment at a temperature of 85-95 ° C for at least 3 minutes. The precipitated protein coagulum is separated and then frozen or dried in a known manner.

The objective of the invention is the development of a new method for producing a protein food product from shrimp with improved organoleptic characteristics and increased biological value, compared with the known krill product; the method, when used, increases the yield of the finished product with high consumer properties, provided high flavor and biologically active properties due to the content of amino acids, and also reduces the time of preparation of the finished product.

This object is achieved in that in a method for producing a food protein product from a shrimp, including autoproteolysis of raw materials, separation of shell particles with subsequent inactivation of enzymes and at the same time pasteurization of the finished product, packaging and freezing, according to the invention, shrimp (Pandalus goniurus) and / or northern shrimp (Pandalus borealis), which is washed with water, crushed, and then subjected to autoproteolysis at a temperature of 45-50 ° C with constant stirring for 45-60 minutes.

Inactivation of enzymes is carried out at a temperature of 85-95 ° C for 10-20 minutes.

Stirring is carried out with a speed of rotation of the reactor stirrer 40-60 rpm

Under these conditions, at the same time as inactivation, pasteurization of the autolysate, which is the finished product, takes place.

As you know, the biological and nutritional value of raw materials and products based on it largely depends on the quality of proteins, so one of the main characteristics of proteins is their amino acid composition and its balance in the content of essential amino acids (NAC).

The peculiar taste of shrimp is determined by the composition of amino acids, mineral components, lipid fraction and nucleotides. The main contribution is made by free amino acids (SAC) - alanine, arginine, glutamine, glycine, which give a characteristic sweet taste to crustacean meat.

The authors of this application established the composition of the NAO of raw meat of charcoal and northern shrimp and autolysates from them.

The experimental results are presented in table 1.

Table 1 The content of free amino acids in the meat of charcoal and northern shrimp and their autolysates, mg / 100 g of nitrogenous substances Amino acid Charcoal Shrimp Meat Autolysate Northern shrimp meat Autolysate P-serine 37.1 507.7 36.2 506.8 Uric acid 85.3 - 84.5 - Aspartic Acid 4.1 676.9 4.5 677.3 Threonine 105.1 2192.3 104.8 2192.0 Serine 168.5 1915.4 169.0 1915.9 Glutamic acid 146.7 3484.6 147.4 3485.3 Glycine 4128.9 23030.8 4128.2 23030.1 Alanine 731.0 8053.8 730.7 8053.5 Valine 139.6 1938.5 138.8 1937.7 Cysteine - 61.5 - 61.8 Methionine 54.3 2,407.7 54.3 2408.1 Isoleucine 107.1 2653.8 107.4 2654.1 Leucine 123.9 6061.5 124.4 6062.4 Tyrosine 54.8 2046,2 53.9 2045.3 Phenylalanine 76.1 2623.1 76.5 2623.5 b-Alanine 5,6 38.5 5.4 38.3 Tryptophan 20.3 707.7 21.0 708.5 Ammonia 7.6 - 7.1 - Hydroxylysine 10.7 - 11.6 - Ornithine 157.9 3838.5 158.8 3839.4 Lysine 116.8 4684.6 117.1 4714.6 Histidine 39.6 600,0 40.1 600.5 Arginine 1398.5 8,200.0 1398.8 8200.3 Proline 1133.5 - 1132.7 - Amount 9926.9 85946.2 9936.0 85978.4

It was found that the high content of glycine and alanine, as well as arginine and proline, provide a sweetish taste to the autolysates of Angelfoot and Northern shrimp, which are the basis of the resulting food protein product. An analysis of the data in Table 1 shows that autoproteolysis increases the amount of SAA in autolysates: an increase in the total content of all amino acids, especially glycine, alanine, arginine, and proline, which give the autolysates a characteristic sweetish taste, is noted.

Table 2 presents the results of determining the relative biological value (OVC) of shrimp and products from them. A well-known technique based on cultivating the Tetrahymena pyriphonnis infusoria in a solution of 0.1% peptone water (Ignatiev A.D., Isaev M.K., Dolgov V.A. et al. Modification of the method of biological evaluation of food products using ciliated ciliates of tetrachimen pyrimiformis // Vopr. nutrition. 1980. No. 1. P.70-71.).

As can be seen from the table, the relative biological value of the shredded shrimp and the shrimp meat peeled off from the shell has differences: in meat, OBC is higher, and in meat and autolysate of one type of shrimp, OBTS are the same.

table 2 The relative biological value of shrimp and products thereof Product under investigation OVTS,% Northern shrimp (chopped) 92.2 Meat 98.8 Autolysate 98.8 Charcoal Shrimp (chopped) 92.4 Meat 95.0 Autolysate 95.0

The results of the author's studies, presented in table 3, revealed minor differences in the chemical composition of the shrimp species used in the claimed invention. So, the northern shrimp, compared with the coal tail, contains more protein by 0.6% and deproteinized shell by 0.9%. The differences in the chemical composition of the northern and Anglo-tailed shrimp - the genus Pandalus (Pandalus), compared with krill - the genus Euphausiid, are more significant. Shrimps contain 3.3% more protein and 1.5% more minerals. The content of water, lipids, and the fraction of deproteinized carapace in the tissues of these shrimp is comparable to krill.

Table 3 The chemical composition of northern, anglo-tailed shrimp and krill (% of tissue mass), average ± S Shrimp Type Water The proportion of deproteinized shell Protein Islands, N protein _* 6.25,% Lipids Mineral Islands Shrimp 73.1 ± 0.4 13.7 ± 0.3 8.1 ± 0.2 1.1 ± 0.1 4.0 ± 0.1 Prawn shrimp 74.6 ± 0.3 12.8 ± 0.2 7.5 ± 0.3 1.2 ± 0.1 3.9 ± 0.1 Krill* 75.6-79.9 11.7-12.6 4.8-8.1 1.2-6.9 2.5-3.0 Note: * - literature data [Bykov V.P., Bykova V.M., Krivosheina L.I., Golovkova G.N., Shust K.V., Shevtsov V.V., Kartitsev A.V., Ezheva E.A. Antarctic Krill: A Handbook / Ed. V.M. Bykova. - M.: Publishing House of VNIRO, 2001. - 207 p.].

The results of the study of nitrogen-containing substances (Table 4) of the northern and shrimp shrimps, presented in the table, showed that the content of non-protein nitrogen-containing compounds in the studied shrimp is comparable with krill and amounts to 31.9-41.8% of the total content of nitrogenous substances. At the same time, chitin nitrogen accounts for 42-58% of the total content of non-protein nitrogen. In the tissue of the Antarctic shrimp, this figure is 18-21% [AP Yarochkin Scientific and practical principles of the technology of complex processing of small hydrobionts and secondary raw materials from cutting fish: Abstract. dis. doc those. Sciences: 06/26/2001 / Moscow State University of Applied Biotechnology. - Moscow, 2001. - 51 p., On work on the twenty-fourth flight from January 7 to June 16, 1982: Report of research. - Vladivostok, 1982. - No. 18173. - 136 p.].

Thus, the protein content in shrimps of the genus Pandalus (Pandalus) is comparable to its content in large krill.

Table 4 Nitrogen-containing substances in northern, pike shrimp and krill, mean ± S Shrimp Type N _total ,% N _nb N _chitin mg / 100 g % of N total mg / 100 g % of N total Shrimp 2.6 ± 0.1 837 ± 23 31.9 ± 0.9 487 ± 13 18.6 ± 0.5 Prawn shrimp 2.2 ± 0.1 717 ± 17 41.8 ± 0.8 302 ± 6 17.6 ± 0.4 Krill* 2.5 ± 0.1 710 ± 80 27.8 ± 0.9 130 ± 20 5.1 ± 0.8 Krill** 2,3 710 30.9 150 6.5 Note: * - literary data A. Yarochkin Scientific and practical principles of the technology of complex processing of small hydrobionts and secondary raw materials from cutting fish: Abstract. dis. doc those. Sciences: 06/26/2001 / Moscow State University of Applied Biotechnology. - Moscow, 2001. - 51 p., ** - literary data [On work on the twenty-fourth voyage from January 7 to June 16, 1982: Research Report. - Vladivostok, 1982. - No. 18173. - 136 p.

In a known technical solution (prototype), the autoproteolysis process is limited to a temperature of 30 ° C, which is not optimal for shrimp proteases.

Studies have shown that temperature optima for proteases lie in the range: Anglo-tailed shrimp - 40-50 ° C, northern shrimp - 50-60 ° C, krill - 50-60 ° C. therefore, an increase in the temperature of autoproteolysis to 45-50 ° C is rational for these types of shrimp and will reduce the duration of autoproteolysis to 1 hour (30-60 minutes) without a significant increase in the depth of autoproteolysis, which can lead to the formation of bitter peptides.

In addition, a prerequisite for the process of autoproteolysis in the prototype is the addition of a large volume of sea water in an amount of 1 part by weight to 0.5-4 weight parts of krill, which increases the duration of the autoproteolysis and leads to the appearance of a bitter-salty taste in the product. At the last stage of the method for creating protein coagulate from krill, coagulate is separated from the liquid phase, which leads to significant loss of proteins and lipids from the liquid phase.

When developing the method, the authors established the dependence of the degree of autoproteolysis of protein substances in the system on the duration of the process (table 5). To determine the degree of autoproteolysis of shrimp proteins, the known method was used (Pivnenko T.N. Comparative studies of pancreatic serine proteinases of Pacific hydrobionts: Abstract of a Ph.D. Doc. Biological Sciences: 01.12.98 / TINRO-Tsentr. - Vladivostok, 1998. - 40 p. .).

The degree of autoproteolysis (CA) of proteins (i.e., the degree of their hydrolysis) was determined by the accumulation of amine nitrogen (N _am ) by thermostating of shrimp minced meat at a temperature of - 45-50 ° C for 3 hours every 15 minutes, then calculated according formulas:

Where:

CA - degree of autoproteolysis,

N _am.autol. - the content of amino nitrogen in the autolysate,%,

N _total - total nitrogen content in shrimp minced meat,%,

N _n.b. - the content of non-protein nitrogen in shrimp minced meat,%,

N _chitin - nitrogen content of chitin in shrimp minced meat,%,

N _am.source - the content of amino nitrogen in shrimp minced meat,%.

The research results showed that the accumulation of amine nitrogen, which characterizes the degree of autoproteolysis, under the given conditions of autolysis, reaches a maximum in the first hour of the process, after which the accumulation of amine nitrogen slows down. The optimal degree of proteolysis, while maintaining the high quality of the autolysate, is close to 60% (59.6-61.7%) and occurs after 30-60 minutes under the above conditions.

Table 5 The degree of autoproteolysis of proteinaceous substances of northern and shrimp shrimps Autolysis time, min The degree of autoproteolysis,% Quality characteristic 0 8.9 Color - light orange; smell - intense, characteristic of the shrimp, without extraneous odors; taste - intensely expressed, very clearly distinguishable sweet taste; consistency - curdled, moderate density and juiciness fifteen 30.5 thirty 59.6 45 60.0 60 (1 hour) 61.7 1.15 63,4 Orange color; smell - mild, slight smell of oxidized fat; taste - moderately expressed, sweetish taste is slightly distinguishable, there is a slight nibbling bitter aftertaste 1.30 65.1 1.45 69.5 2 71.9 2.15 76,2 2.30 77.4 2.45 80.0 3.00 80.7

A further increase in the duration of autoproteolysis to three hours leads to a deterioration in its organoleptic properties.

The method allows to obtain a food product from shrimp, in the form of a paste having a homogeneous structure. Shelf life of the product is at least 12 months. at a temperature of minus 18 ° C.

The finished product has the following organoleptic characteristics: the consistency is soft, delicate and curdled, has a pleasant appearance with a light orange color and a shrimp with a distinct taste and smell.

The absence of a preservative provides the final product with additional benefits as it produces an environmentally friendly product.

The claimed technical solution meets the criterion of "novelty", since the entire set of essential features of the invention contained in the independent claim is not known from the prior art.

The claimed technical solution, according to the applicant, meets the criterion of "inventive step", since it does not explicitly follow from the prior art, since according to the results of the analysis of technical solutions of the same purpose, no solutions have been identified that have signs that coincide with its distinguishing features to achieve a technical result specified by the applicant.

The claimed technical solution meets the criterion of "industrial application", because the claimed method meets the specified purpose, and can be used in the fishing industry for the production of a new food product.

Common essential features with the prototype are autoproteolysis of raw materials, separation of armor-clad particles, followed by inactivation of enzymes while pasteurizing the finished product, packing and freezing.

Distinctive essential features - raw shrimp (Pandalus goniurus) and / or northern shrimp (Pandalus borealis) are used as raw materials, which are washed with water, ground, and then subjected to autoproteolysis at a temperature of 45-50 ° C with constant stirring for 45-60 minutes.

The method is as follows.

Raw or chilled shrimps are washed, in the case of ice cream, they are thawed and washed with water.

After that, the shrimp is crushed by passing through a roller or other device to minimize grinding of the chitinous coating. The resulting shrimp mass is loaded into a reactor equipped with a stirrer (with a rotation speed of 40-60 rpm).

In the reactor, the shrimp mass at a temperature of 45-50 ° C is subjected to autoproteolysis for 30-60 minutes with constant stirring until the proteolysis depth is close to 60.0%.

Obtained in the form of a suspension, the mass of the autolysate is freed from chitin particles by filtering. Then the autolysate is pasteurized at a temperature of 85-95 ° C for 10-15 minutes with continuous stirring, which allows for the inactivation of enzymes, and also ensures the death of non-heat-resistant non-spore-forming microflora, reduces the number of spore-forming microorganisms and allows you to maintain microbiological stability and safety of the finished product. Under these conditions, the autolysate passes into a product with a curdled, soft and delicate texture. The finished product is packed in consumer packaging, hermetically sealed and sent for freezing at a temperature of minus 18 to minus 25 ° C. The shelf life of a frozen product is no more than 12 months. Packing and hermetic closure immediately after heating ensure microbiological purity.

The food protein product obtained by this method is ready for use, can be used both independently and as additives.

Examples of specific performance.

Example No. 1.

Take 100 kg of raw or chilled shrimp (Pandalus goniurus) washed, in the case of ice cream - thawed and washed with fresh water. After that, the shrimp is crushed by passing through a roller or other device that crushes the shrimp with minimal grinding of chitinous parts, for the convenience of subsequent removal. The shrimp mass is loaded into a reactor equipped with a stirrer with a rotation speed of 40-60 rpm, and is subjected to autoproteolysis, maintaining the temperature at 45 ° C. A degree of autoproteolysis close to 60% on shrimp shrimp was achieved after 30 minutes (Table 5).

The resulting mass is freed from chitin particles by filtering through a sieve with a mesh size of 1 mm Then, the autolysate without shells is heated in a reactor at a temperature of 85 ° C to inactivate enzymes and ensure the death of non-heat-resistant non-spore-forming microflora, reduce the number of spore-forming microorganisms, and allow the microbiological stability and safety of the finished product to be maintained. Warming up lasts 10-15 minutes. Then the resulting product is sent for packaging, freezing and storage.

The finished product has the following organoleptic characteristics: pleasant appearance with a light orange color and with a shrimp, pronounced taste and smell. The consistency is creamy, soft and tender.

The product contains essential amino acids: threonine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine and tryptophan. By its biological value, the autolysate is not inferior to such foods as eggs, cod meat, chickens, lobsters and krill.

Table 6 shows the amino acid composition of crushed shrimp, shrimp meat and autolysate from it. With autoproteolysis, there is a slight decrease in the amount of aspartic acid, serine, threonine, valine, lysine, arginine and a noticeable increase in the content of glutamine, glycine, alanine, methionine-cysteine, histidine. Shrimp autolysate is characterized by a relatively high content (44.9%) of essential amino acids.

Table 6 The content of bound amino acids in the meat of the shrimp and autolysate from it, mg / 100 g of nitrogenous substances Amino acids Prawn shrimp Meat Autolysate FAO / WHO one 5 6 7 8 Aspartic acid 10.75 10.75 8.3 Threonine (n) 3.66 3.87 3.4 3.4 Serine 4.04 4.40 3.3 Glutamine 16.12 17.15 17,2 Glycine 10.36 6.91 19.1 Alanine 5.74 5.80 7.2 Valin (n) 4.81 4,57 4,5 3,5 Methionine + Cysteine (n) 1.82 2.85 3.0 2,5 Isoleucine (n) 4.48 4.68 3.2 2,8 Leucine (n) 7.29 7.92 6.1 6.6 Tyrosine (n) 1.83 1.87 0.7 Phenylalanine (n) 4.74 5.02 3,5 6.3 Lysine (n) 8.35 8.21 7.7 5.8 Histidine (n) 1.90 2.10 5.1 Arginine (n) 8.50 8.05 7.7 Proline - 5.87 - Tryptophan (n) - - - 1,1 Σ non-a.s. 47.38 49.14 44.9 32,0

The high concentration of amino acids in the solids of the product allows its use in combination with plant products for the correction of amino acid composition.

The yield of food product with flavoring and full biological properties is 59-60%.

Example No. 2.

Take 100 kg of raw or chilled Northern shrimp (Pandalus borealis), wash, in the case of ice cream - thaw and rinse, then place in a perforated container to drain excess water. Then the shrimps are crushed by passing through a roller or other device that crushes the shrimps with minimal crushing of the shell, they are loaded into a reactor equipped with a stirrer with a rotation speed of 40-60 rpm, and the autoproteolysis process is started without adding water, maintaining a temperature of 47 ° C, Northern shrimp, a degree of autoproteolysis of 60% was achieved after 45 minutes.

The resulting mass is freed from chitin particles by filtering through a sieve with a mesh size of 1 mm. Then the autolysate without shell is heated in a reactor at a temperature of 90 ° C. Then, the resulting product is sent for further processing as intended.

The finished product has the following organoleptic characteristics: pleasant appearance with a light orange color and with a shrimp, pronounced taste and smell. The consistency is creamy, soft and tender.

The product contains essential amino acids: threonine, valine, methionine, cysteine, isoleucine, leucine, tyrosine, phenylalanine, lysine and tryptophan. By its biological value, the autolysate is not inferior to such foods as eggs, cod meat, chickens, lobsters and krill.

Table 7 shows the amino acid composition of the mass of shredded shrimp, shrimp meat and autolysates from them. With autoproteolysis, there is a slight decrease in the amount of glycine, histidine, proline, serine and a noticeable increase in the content of aspartic acid, threonine, serine, glutamine, valine, isoleucine, leucine, lysine, arginine. Shrimp autolysate is characterized by a relatively high content (41.02%) of essential amino acids.

Table 7 The content of bound amino acids in the meat of northern shrimp and autolysate from it, mg / 100 g Amino acids Shrimp Meat Autolysate FAO / WHO one 2 3 four 8 Aspartic acid 10.6 10.9 10.8 Threonine (n) 2.9 2.9 3,1 3.4 Serine 1,6 1.8 1.7 Glutamine 15.9 16.6 16.3 Glycine 10.1 9.8 9.5 Alanine 7.5 7.2 7.5 Valin (n) 5.5 4.9 5,6 3,5 Methionine + Cysteine (n) 0.3 0.4 1.25 2,5 Isoleucine (n) 4.6 4.8 4.8 2,8 Leucine (n) 6.8 7.8 7.3 6.6 Tyrosine (n) 1.9 1.9 0.9 Phenylalanine (n) 4.3 4.1 4.3 6.3 Lysine (n) 6.9 7.8 7.3 5.8 Histidine (n) 3.3 2,5 3.2 Arginine (n) 6.9 7.9 7.3 Proline 8.8 7.3 8.6 Tryptophan (n) - - - 1,1 Σ non-a.s. 43.1 45.0 41.02 32,0

The high concentration of amino acids in the solids of the product allows its use in combination with plant products for the correction of amino acid composition.

The yield of food product with flavoring and full biological properties is 60-65%.

Example No. 3.

Take 100 kg of a mixture of raw or chilled shrimp (northern Pandalus borealis, and pandalus goniurus), washed in the case of ice cream, thawed and washed with fresh water. After that, the shrimp is crushed by passing through a roller or other device that crushes the shrimp with minimal grinding of chitinous parts, for the convenience of subsequent removal. The shrimp mass is loaded into a reactor equipped with a stirrer with a rotation speed of 40-60 rpm, and the autoproteolysis process is started, maintaining the temperature of 50 ° C, and the degree of autoproteolysis is controlled. On a shrimp mixture, a degree of autoproteolysis of 60% was achieved after 60 minutes.

The resulting mass is freed from chitin particles by filtering through a sieve with a mesh size of 1 mm. Then the autolysate without shell is heated in a reactor at a temperature of up to 95 ° C for 15 minutes. Then the resulting product is sent for further processing as intended.

The finished product has the following organoleptic characteristics: pleasant appearance with a light orange color and with a shrimp, pronounced taste and smell. The consistency is creamy, soft and tender.

The product contains essential amino acids: threonine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine and tryptophan. By its biological value, the autolysate is not inferior to such foods as eggs, cod meat, chickens, lobsters and krill.

Table 8 shows the amino acid composition of the mixed mass of shrimp shrimp shredded meat and autolysates from them. With autolysis, there is a slight decrease in aspartic acid, serine, valine, isoleucine, leucine, tyrosine, proline and a noticeable increase in the content of glutamine, glycine, alanine, methionine-cysteine, lysine, histidine, arginine. Shrimp autolysate is characterized by a relatively high content (33.9%) of essential amino acids.

Table 8 The content of bound amino acids in mixed meat of northern and anglo-tailed shrimp and their autolysates, mg / 100 g of nitrogenous substances Amino acids Northern + Angelfish Shrimp Meat Autolysate FAO / WHO one 2 3 four 8 Aspartic acid 10.7 10.9 9.6 Threonine (n) 3.3 2.9 3.3 3.4 Serine 2,8 1.8 2,5 Glutamine 16,0 16.6 16.3 Glycine 10.3 9.8 14.3 Alanine 6.3 7.2 7.4 Valin (n) 5.2 4.9 5.1 3,5 Methionine + Cysteine (n) 1.82 0.4 3.0 2,5 Isoleucine (n) 4.6 4.8 4.0 2,8 Leucine (n) 7.1 7.8 6.7 6.6 Tyrosine 1.9 1.9 0.9 Phenylalanine (n) 4.3 4.1 4.3 6.3 Lysine (n) 6.9 7.8 7.5 5.8 Histidine (n) 3.3 2,5 4.2 Arginine (n) 6.9 7.9 7.3 Proline 8.8 7.3 8.6 Tryptophan (n) - - - 1,1 Σ non-a.s. 43,42 43.1 45.4 32,0

A comparison of the amino acid composition of the proteins of krill, shrimp, cephalopods, shows that the content of lysine, methionine, threonine, tryptophan, histidine, glycine, alanine and proline in shrimp and other invertebrates is similar. (Antarctic krill: Handbook / Edited by V.M. Bykova. - M.: VNIRO Publishing House, 2001. - 207 p. + 6 s. Incl.).

The high concentration of amino acids in the solids of the product allows its use in combination with plant products for the correction of amino acid composition.

The yield of food product with flavoring and full biological properties is 65-70%.

The technical result of the invention lies in the fact that a new method has been developed for producing a protein food product from Anglo-tailed shrimp (Pandalus goniurus) and northern shrimp (Pandalus borealis); the short duration of autoproteolysis and the associated depth of protein autoproteolysis allows us to obtain a product with good organoleptic characteristics without bitterness, and heating at the end of the production process, carried out simultaneously with the deactivation of our own enzymes, guarantees the microbiological stability of the finished product. The product obtained from the use of the invention has high consumer properties, ensured by high flavor and biologically active properties due to the content of amino acids, the preparation time of the finished product is significantly reduced and the yield of the finished product is increased.

In addition, the use of the invention will make it possible to introduce into the economic circulation non-commercial shrimp.

Claims (2)

1. A method of obtaining a food protein product from a shrimp, including autoproteolysis of raw materials, separation of shell particles with subsequent inactivation of enzymes while pasteurization of the finished product, packaging and freezing, characterized in that the raw materials are prawn shrimp (Pandalus goniurus) and / or northern shrimp (Pandalus borealis), which is washed with water, ground, and then subjected to autoproteolysis at a temperature of 45-50 ° C with constant stirring for 45-60 minutes. 2. The method according to claim 1, characterized in that the inactivation of the enzymes is carried out at a temperature of 85-95 ° C for 10-20 minutes.