RU2614801C1 - Poutassou paste with fucus and vegetables (preserved) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: paste includes fish blanched raw material, vegetable oil, wheat flour sauteed without oil, fried onions and carrots, salt, gum, ground white pepper. Paste also includes water-restored, ground and heat-treated fucus. All ingredients are used at specified ratio.

EFFECT: invention ensures production of a product with high biological value.

1 cl, 7 dwg, 3 ex

Description

The invention relates to the food industry and can be used in the production of canned food related to functional products.

Known fish pastes (Pat. RF №2385654, publ. 04/10/2010) containing minced fish (cod, or trout, or hake), algae gel-like product obtained from dried brown algae - Fucus and laminaria, salt, milk powder, vegetable oil, citric acid, monosodium glutamate and water. The invention is aimed at obtaining a functional paste with giving it therapeutic properties.

A well-known paste of cod with pumpkin (Pat. RF No. 2532045, publ. 10/27/2014) containing fish raw materials - blanched saiga, fried pumpkin and onions, vegetable oil, wheat flour, salt, spices. The invention is directed to the use of low-value fish raw materials of saiki and vegetables for the enrichment of paste with mineral substances and vitamins. The paste is balanced in nutritional and biological value. However, it cannot be attributed to functional products, i.e. products with therapeutic and prophylactic properties. This paste is taken as a prototype.

Currently, there is an increasing need to use natural foods balanced in micronutrients and containing biologically active substances (BAS), which positively affect the functions of human organs and tissues. In this regard, the development of functional foods containing vitamins, plant fibers, pectin, polyunsaturated fats, minerals, oligosaccharides and other biologically active substances (a functional food product is a product intended for regular use in the diet all age groups of a healthy population, reducing the risk of developing nutrition-related diseases, maintaining and improving health due to The physiological functional food ingredient is a substance or complex of substances of animal, plant, microbiological, mineral origin or identical to natural, as well as living microorganisms that can have a beneficial effect on one or more physiological functions, metabolic processes in the human body, in amounts from 10 to 50 percent of the daily physiological need (Functional food products. Terms and Definitions. GOST R 52349-2005. - M .: Standartinform, 2005. - 12 p.)).

The combination of food components makes it possible to create a product that contributes to the stabilization of nutrition by the main ingredients and satisfies the differentiated requirements of a balanced diet.

An analysis of the nutritional spectrum of the Russian population indicates a constantly growing protein-energy deficiency and deficiency of essential amino acids, essential fatty acids, vitamins, minerals, as well as dietary fiber, etc.

A significant place in the food balance of the country's population is occupied by the products of the fishing industry. It is well known that in recent years the qualitative composition of catches has changed dramatically, due to restrictive international sanctions and the undermining of stocks of traditional fish species. The share of small hydrobionts (capelin, polar cod, blue whiting, etc.) increased in catches, the specific weight of which in some years in the Northern fishery basin amounted to 75% of the processed raw materials.

One of the mass species of aquatic biological resources of the North Basin is the blue whiting (Micromesistius Gill), which is not inferior in biological value to the other cod species to which its family belongs. High protein content with a minimum lipid content, white-blue color of meat, along with excellent rheological properties, allow the use of blue whiting as an ideal raw material for the manufacture of a variety of food products. However, the small size and infectiousness of the helminths of this object of fishing creates difficulties in cutting and processing by the methods established in industry. There is a need to develop new technologies for the development of unconventional food and technical products. At the same time, in terms of resource, economic and environmental indicators, the extracted hydrobionts are important sources of protein, the biological value of which is not inferior to that of terrestrial animals - in the content of biologically active substances, polyunsaturated fatty acids that have a therapeutic and preventive effect on the human body.

The genus Micromesistius Gill is most widespread in the Atlantic Ocean - in its northern part the northern blue whiting (Micromesistius poutassou (Risso) is represented (Zilanov V.K. Putassu of the North Atlantic / V.K. Zilanov. - M .: Leg. And food industry -st, 1984. - 160 p.).

Therefore, the problem of processing low-value and underutilized objects of fishing and, in particular, the development of new types of products based on their minced meat is currently very urgent.

The chemical composition of blue whiting meat (Konstantinova L.L. Chemical composition and biochemical properties of hydrobionts of the coastal zone of the Barents and the White Seas / L.L. Konstantinova, F.M. Troyanovsky / PINRO. - Murmansk: Publishing house PINRO, 1998. - 149 p. .) is similar to that for codfish (Fig. 1, 2). Fish meat contains about 18% protein, 0.3% fat. According to the classification proposed by I.P. Levanidov, blue whiting refers to protein, low-fat (skinny) fish.

Under the conditions of changing environmental conditions, technogenic pollution of the living environment, malnutrition, and an increase in the stress state of a person, the protective functions of the body decrease, the risk of developing diseases of the cardiovascular, digestive, endocrine, immunological and other systems increases. In this regard, the development of functional food products containing vitamins, plant fibers, pectin, polyunsaturated fats, minerals, oligosaccharides and other biologically active substances in quantities of at least 10% of the daily requirement of the human body is relevant (Guidelines MP 2.3 .1.2332-08 “New physiological needs for energy and nutrients for various groups of the population of the Russian Federation”, approved on December 18, 2008 by the chief state sanitary doctor of the Russian Federation ation, M. LSB).

In products based on hydrobionts, an important aspect is the use of plant materials of both marine and land origin. The combination of its properties with fish tissues will make it possible to bring closer the solution to the problem of creating balanced products that are adequate to the optimal nutrition formula, in which the vital ingredients would be provided and effectively stored.

Russia has significant reserves of edible brown algae. Commercial kelp - Laminaria japonica, Laminaria angustata, Laminaria digitata, Laminaria saccharina are widely used for food, mannitol and alginates.

Of the fucus species in the Barents and White Seas, Ascophyllum nodosum, F. distichus, F. serratus, F. spiralis, F. Vesiculosus are found, whose reserves are estimated by experts as significant (more than 300 tons). (Obluchinskaya E.D. Technology of medicinal and therapeutic agents from brown algae. - Apatity: Publishing House of the Kola Science Center of the Russian Academy of Sciences, 2005. - 164 p.). Commercial are large algae - Ascophyllum nodosum and F. vesiculosus. These algae are widespread and grow in places convenient for harvesting - on the littoral. The chemical and mineral composition of fucus algae F. vesiculosus is presented in tables (Fig. 3, 4, 5).

However, fucus algae are slightly used in the food industry, although their qualitative chemical composition is identical to that of kelp algae, but in quantitative terms it is slightly different. For example, the content of fucoidan is much higher in fucus algae compared with kelp (Fig. 3). (Vafina L.Kh. Justification of the integrated technology of brown algae processing for the production of functional food products: Author. Diss. ... Academic Step. Candidate of Technical Sciences. Mosvkva, 2010, 25 pp .; Sakanyan K.M. Standardization of bubbly and fucus tinctures of homeopathic matrix, obtained on its basis: Author's abstract of dissertation ... academician, Candidate of Pharmaceutical Sciences, Moscow, 2010, 25 pp.).

Fucoidan is a powerful pillar of the body’s immune system: it enhances phagocytosis (the destruction of bacteria and foreign particles), increases the number of white blood cells in the body and stimulates the production of vital immune cells. The ability of fucoidan to destroy cancer cells makes it one of the most promising means in oncology.

Another important fucus polysaccharide is alginic acid (alginates). Alginates help to remove radionuclides and salts of heavy metals, toxins of organic origin from the body, regulate cholesterol and water-salt metabolism, normalize the digestion process, and cleanse the intestines. Fucus has a balanced macro- and microelement composition, contains vitamins in amounts 100-1000 times higher than terrestrial plants, is a rich source of inorganic iodine, which stimulates the thyroid gland, as well as a source of calcium and magnesium (Fig. 4). (Obluchinskaya E.D. Technology of medicinal and therapeutic agents from brown algae. - Apatity: Publishing House of the Kola Science Center of the Russian Academy of Sciences, 2005. - 164 p.).

To use dry fucus, its restoration is required; the work studied the swelling of algae in the process of soaking. It was found that (taking into account the difference in the bulk density of algae) when soaking, the ratio of Fucus and water for F. vesiculosus 1:10, for Ascophyllum nodosum 1: 5, is necessary and sufficient.

Experimental work showed that after swelling Fucus can be immediately used for the production of canned food. To this end, it was crushed.

As a flavoring ingredient for the production of fish pastes, carrots and onions are used, since they are valuable dietary and medicinal products.

Carrots are a very healthy vegetable for the body. The useful and healing properties of carrots are explained by its rich composition. Carrots contain vitamins B, PP, C, E, K. Carrots contain 1.3% protein, 7% carbohydrates. Carrots contain a lot of minerals necessary for the human body: potassium, iron, phosphorus, magnesium, cobalt, copper, iodine, zinc, chromium, nickel, fluorine, etc. Carrots contain essential oils that determine its peculiar smell.

These vegetables are affordable, cheap and rich in natural protective ingredients. They contain a number of ingredients that can remove radionuclides and salts of heavy metals.

The objective of the invention is to create a functional product based on low-value fish, marine brown fucus algae and vegetables, expanding the range of fish pastes from low-value fish species and enriching them with plant components of marine and terrestrial origin: brown algae and vegetables.

EFFECT: obtaining a functional product based on low-value blue whiting fish, sea brown fucus algae and vegetables.

To achieve the technical result, a paste containing blanched fish raw materials, vegetable oil, wheat flour, oil-free flour, fried onions, salt, gum, ground white pepper, additionally contains fried carrots and fucus, recovered in water at a ratio of 1:10 for Fucus vesiculosus and 1: 5 for Ascuphyllum nodosum, then crushed and subjected to heat treatment at a temperature of 90-95 ° C for 1 hour with the addition of water at a temperature of 90-95 ° C for 1 hour, fish whiting is used in the following ratio of ingredients Wt. hours:

ground fucus 9-14 fried carrots eighteen fried onions 8.4 vegetable oil 4-7 sauteed flour four salt 1,2 gum 0.2 ground white pepper 0.2 blue whiting blanched rest

The proposed paste is illustrated by the tables shown in FIG. 1-7.

In FIG. 1 shows the fractional composition of blue whiting proteins, FIG. 2 - amino acid composition of the protein of the muscle tissue of blue whiting, FIG. 3 - chemical composition of brown algae, FIG. 4 - mineral composition of brown algae, FIG. 5 - chemical composition of Fucus, FIG. 6 - quality level of canned food, FIG. 7 - physico-chemical indicators and energy value of the finished paste.

For the manufacture of fish pastes use chilled or frozen blue whiting. When using frozen fish, it is defrosted in water with a temperature of no higher than 20 ° C with a ratio of fish and water of at least 1: 2 until the meat reaches a temperature of no higher than -1 ° C, then the fish are washed in running water and excess water is removed. Prepared carcasses of fish cut. When cutting, the fish remove the head, entrails and caudal fin. In the cut fish, the abdominal cavity is cleaned from the remains of the viscera, blood and the kidney is removed. Remains of black film may be left. Prepared fish is blanched in water. The ratio of fish to water is 1: 2. Blanching time is 5 minutes.

Dry fucus is restored in water at a ratio of 1:10 for F. vesiculosus and 1: 5 for Ascophillum nodosum for 2 hours at a temperature of 20 to 25 ° C. The recovered fucus is washed in running water at a temperature of no higher than 20 ° C and is kept for no more than 5 minutes to drain excess moisture and ground in a spinning top through a grill with holes from 5 to 8 mm in diameter.

Water is added to the ground fucus in a ratio of 1: 1 and subjected to heat treatment at a temperature of 90-95 ° C for 1 hour.

Raw onions and carrots are peeled, washed, chopped and sautéed in vegetable oil at a temperature of 120 ° C to 140 ° C. Pass the wheat flour without oil, mix the prepared ingredients with gum, ground white pepper, table salt and vegetable oil. To obtain a homogeneous paste mass, the minced mixture is subjected to grinding in a cutter (the duration of the grinding working cycle from 10 to 15 minutes) or passed through a fine grinding apparatus. Then the paste mass is Packed, sealed and sterilized according to the developed regime.

The ingredients of the paste are mixed in the following ratio, wt. hours:

ground fucus 9-14 fried carrots eighteen fried onions 8.4 vegetable oil 4-7 sauteed flour four salt 1,2 gum 0.2 ground white pepper 0.2 blue whiting blanched rest

Adding Fucus to the paste enriches the product with iodine, alginic acids and dietary fiber, which are involved in the synthesis of thyroid hormones - thyroxine (T4) and iodothyronine (T3), as well as calcium and magnesium. Therefore, its adequate intake in the body is necessary for the physiological synthesis and secretion of thyroid hormones. Alginic acid, in addition to being a source of dietary fiber, has sorption properties, removes radionuclides, heavy metals and other toxins from the body.

To determine the optimal amount of fucus introduced into the paste mass, paste samples were made, the dosage of fucus in the formulation of which varied from 6 to 26% (Fig. 6). In the study of paste samples, organoleptic quality indicators were determined in them. The paste with the addition of 6% Fucus had the highest level of quality (97%) (Fig. 6). It was noted that with the addition of fucus no more than 14%, the organoleptic characteristics of the pastes are quite high and the quality level exceeds 90%. At a higher fucus content, the organoleptic characteristics of the product deteriorate, especially the smell and taste. Given the fact that the addition of fucus enriches the product with iodine and alginic acids while maintaining high organoleptic characteristics, it was decided: for the preparation of pastes, the recommended formulations of samples 2, 3, 4 (Fig. 6). Therefore, the optimal amount of fucus introduced into the paste mass is from 9% to 14%, which guarantees high consumer properties of the product. Exceeding this ratio has a negative effect on the taste of the consumer due to the unpleasant odor and taste of iodine, the introduction of fucus in amounts of less than 9% limits the functionality of the product, although the paste on organoleptic indicators has a high level of quality (Fig. 6).

The use of carrots and onions as an additional vitamin and mineral raw material for the production of pastes is advantageous, justified from the standpoint of biological and physiological value, can play an important role in solving the problem of deficiency of vitamins, dietary fiber, minerals, and makes it possible to use the product for the prevention and treatment of diseases digestive system, organs of vision, metabolic disorders, cardiovascular system in people of different ages and adolescents. Vegetables have a low calorie content, easy digestibility, promotes the assimilation of other heavier foods. They are rich in carotene (from 3 to 9 mg), iron, B, C, E, D, PP vitamins, fungicides.

The introduction of salt and pepper in the indicated quantities is due to the good taste of the prepared paste.

Gum in the amount of 0.2% by weight of the product acts as a thickener and water-binding agent, prevents the release of water during sterilization and provides good rheological properties of the product.

The content of vegetable oil in the product is 4-7%. The presence of oil in the paste increases its ductility. At the same time, the introduction of oil in an amount of less than 4% does not allow to obtain a gentle product of a spreading consistency, and more than 7% leads to a partial separation of the oil during sterilization.

To assess the nutritional value of the paste, organoleptic, physico-chemical, biochemical and microbiological studies and calculations were carried out, which showed that the canned meat "Blue whiting paste with fucus and vegetables" meets all safety requirements and is characterized, along with excellent consumer properties, high nutritional value .

Canned food had high organoleptic characteristics, the quality level of which is presented in the table (Fig. 6). Physico-chemical parameters and energy value of the finished product made using F. vesiculosus algae in the formulation in the amount of 12% are shown in the table (Fig. 7).

Example 1. The ingredients are taken in the following ratio of their masses, masses. %:

blue whiting blanched fifty Fucus F. vesiculosus fourteen fried onions 8.4 fried carrots eighteen vegetable oil four salt 1,2 ground white pepper 0.2 gum 0.2 sauteed flour four

Canned food prepared according to the specified recipe represents a homogeneous finely ground mass of juicy spreading consistency, light brown in color with the presence of brown blotches of fucus. They have a pleasant taste typical of canned food of this type, with a slight aftertaste and aroma of algae and iodine.

Example 2. The ingredients are taken in the following ratio of their masses, masses. %:

blue whiting blanched 51 Fucus F. vesiculosus 12 fried onions 8.4 fried carrots eighteen vegetable oil 5 salt 1,2 ground white pepper 0.2 gum 0.2 sauteed flour four

Canned food prepared according to the specified recipe represents a homogeneous finely ground smeared mass with a juicy texture, beige in color with brown blotches. They have a pleasant taste typical of canned food of this type, with a slight aftertaste and aroma of algae and iodine.

Example 3. The ingredients are taken in the following ratio of their masses, masses. %:

blue whiting blanched 51 Fucus Ascophyllum nodosum 10 fried onions 8.4 fried carrots eighteen vegetable oil 7 salt 1,2 ground white pepper 0.2 gum 0.2 sauteed flour four

Canned food prepared according to this recipe is a homogeneous finely ground smeared mass with a juicy consistency, light beige in color with brown blotches. They have a pleasant taste typical of canned food of this type, with a slight aftertaste and aroma of algae and iodine.

Analysis of the actual content and the required daily intake of iodine, calcium, phosphorus and magnesium allows us to attribute the developed product to functional products (Fig. 7).

The paste is balanced in chemical composition, contains vegetable and animal proteins, fats, contains a sufficient amount of carbohydrates, vitamins, a high content of minerals, including iodine, calcium, phosphorus and magnesium. and has a low cost.

Canned food can be obtained on standard equipment at the enterprises of the fishing and canning industry.

Shelf life of canned food - no more than 18 months from the date of manufacture.

Claims (2)

Blue whiting paste with fucus and vegetables, containing blanched fish raw materials, vegetable oil, wheat flour passaged without oil, fried onions, salt, gum, ground white pepper, characterized in that it additionally contains fried carrots and fucus, recovered in water at a ratio of 1 : 10 for Fucus vesiculosus and 1: 5 for Ascuphyllum nodosum, then crushed and heat-treated at 1: 1 ratio with water at a temperature of 90-95 ° C for 1 hour, blue whiting is used as fish raw material in the following ratio of ingredients in, wt. hours: ground fucus 9-14 fried carrots eighteen fried onions 8.4 vegetable oil 4-7 sauteed flour four salt 1,2 gum 0.2 ground white pepper 0.2 blue whiting blanched rest

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