RU2656413C1 - Method for obtaining a caviar culinary product - Google Patents

Abstract

FIELD: technological processes.

SUBSTANCE: method comprises preparing the raw material, grinding it, adding auxiliary components, blending and heat treatment. Caviar, pre-fermented with microbial renin activated in milk, is used as a raw material. Auxiliary components include a dry trepang concentrate, egg and salt. All components are mixed with the following ratio, wt%: caviar – 55.0–60.0, milk – 25.0–30.0, egg – 10.0–15.0, dry trepang concentrate – 0.5–1.0, microbial renin – 0.1–0.2, salt – 0.5–1.0.

EFFECT: method provides obtaining a product of high nutritional and biological value.

1 cl, 2 tbl, 7 ex

Description

The invention relates to the fishing industry, in particular to the production of fish food products, in particular products from secondary fish raw materials, and can be used for the preparation of culinary products from fish caviar.

A known method of preparing a food product based on fish milk, including the selection of raw materials, its blanching for 10-15 minutes at a temperature of 100-110 ° C and grinding. Next, the mixture is homogenized, while proteolytic enzymes are introduced into it, while maintaining a temperature of 40-45 ° C. 10 minutes after the start of fermentation, while homogenizing, the main components are added first according to the recipe: salt, sugar, preservatives, vegetable oil, acetic acid, and then flavoring components: flavors, boiled ground hydrobionts or soy cream. Fermentation and homogenization is carried out for no more than 30 minutes at a temperature of 40-45 ° C. Then the temperature is raised to 85-95 ° C and the product is heated for 10-15 minutes. The finished product is Packed in containers and sealed (RF patent No. 2361462, A23L 1/325, A23L 1/24, publ. 2009.07.20).

The disadvantages of this method are as follows: blanched milk is used for the production of the product, although it is known that heat treatment of the raw material leads to protein denaturation, and this reduces the biological and nutritional value of the finished product. In addition, flavorings and preservatives are added to the product, many of which are harmful to human health.

A known method of obtaining a food product from fish milk, including grinding milk, adding them to the main components, mixing and heat treatment. In this case, all components are taken in the following ratio, mass%: fish milk 35-40, cream 20-25, egg 15-20, berry 8-12, sugar 6-8, baking soda 0.15-0.25. The resulting mixture was whipped and baked at 150 ° C for 20 minutes to achieve an internal temperature of 72 ° C (RF patent No. 2551567 A23L 1/325, publ. 2015.05.27).

The disadvantage of this method is the appearance of a specific, not typical for this product, sweet-sour taste due to the content of sugar and berries in the product, which reduces the organoleptic characteristics of the culinary product.

Closest to the claimed technical solution is a method of preparing a culinary product "Caviar Caviar" using herring caviar, including preparing caviar, mixing it with bread previously soaked in milk or water, grinding the mixture, adding chopped onion, salt and pepper to it and thoroughly mixing . The resulting mass is spread on a baking sheet and baked in ovens at a temperature of 190 ° C for 30-35 minutes (V.D. Bogdanov, M.V. Blagonravova, N.S. Saltanova. Modern technologies for the production of salted products from Pacific herring and salmon . - Petropavlovsk-Kamchatsky: Holding New Book, 2007. - 235 p.).

The disadvantage of this method is that the product obtained by this method has low nutritional and biological value, which reduces its consumer ability.

The objective of the invention is the creation of a method for producing a culinary product from fish caviar with high nutritional and biological value, with functional properties and improved organoleptic characteristics, as well as expanding the range of culinary products from secondary fish raw materials.

The problem is solved in that in the method of obtaining a culinary product from fish caviar, including the preparation of raw materials and its grinding, the addition of auxiliary components, mixing and heat treatment, the eggs after grinding are fermented with microbial renin previously activated in milk, and auxiliary components include dry trepang concentrate , egg and salt, while all components are in the mixture in the following ratio, mass. %:

Fish roe 55.0-60.0 Milk 25.0-30.0 Egg 10.0-15.0 Dry concentrate trepang 0.5-1.0 Microbial renin 0.1-0.2 Salt 0.5-1.0

The technical result of the invention is to achieve high levels of nutritional and biological value, improving organoleptic characteristics and functional properties of the product obtained by the claimed method.

The achievement of the technical result became possible due to the use of fermented fish caviar and dry trepang concentrate in the cooking method of the culinary product, as well as experimentally selected quantitative and qualitative ratios of the components.

It is known that fish roe is a natural complex with high nutritional value, therefore caviar can be used as the basis for the development of functional nutrition products. It is the most nutritionally valuable part of fish and is characterized by greater digestibility, compared with muscle tissue, rich in vitamins, minerals and biologically active substances. Caviar is a high-protein product and is characterized by a low fat content with a high proportion of biologically active polyunsaturated fatty acids, which puts it in the category of a valuable food resource.

However, in production, in the manufacture of a natural product, the waste remains in the form of crushed caviar, broken poles, etc., which are not used for salting caviar and expensive high-grade protein raw materials go to waste. This urgent problem of production can be solved using such raw materials, along with high-grade caviar, for the production of paste, caviar oil and other culinary products. On the modern market, one of the popular groups of food products includes finely divided multicomponent products, the technologies of which allow us to develop a wide range of products, such as fish pastes, sauces, pastes, etc. with the required structural-mechanical, organoleptic characteristics and a given nutritional and biological value. Therefore, the development of new technologies for this group of caviar products is appropriate and relevant today.

For the manufacture of a culinary product from fish caviar, dry trepang concentrate is additionally used. Trepang is an important source of dietary protein, vitamins, amino acids and other biologically active substances (BAS). It is superior to fish in the content of essential amino acids (arginine, lysine, tryptophan) and contains substances such as phospholipids, saponins, polyunsaturated fatty acids of the omega three, omega six class, which have antiviral, antimicrobial and anti-cancer effects.

Muscle tissue of trepang is quite flooded (91-93%). Its tissues contain 4.4-4.7% protein, lipids 0.40-0.42%, minerals 3.1-3.2%. Trepang has a low calorie content (38-60 kcal / 100). Connective tissue proteins, representing 53-72% of the collagen-like protein group, represent the largest proportion of the protein fraction. At the same time, trepang tissues are characterized by a high content of glycine, proline and aspartic acid. Also, the collagen composition of Far Eastern trepang includes arginine, lysine, threonine, glutamic acid, etc. There are 17 amino acids in total, of which about a third of amino acid residues are indispensable.

In recent years, the demand for trepang has increased significantly both in our country and abroad due to its unique healing properties. These properties are explained by the presence in the tissues of trepang of chemical compounds exhibiting biological activity, such as glycosides (2.2-2.6 mg / g crude tissue), represented primarily by triterpenes, amino sugar (0.84-2.3 mg / g of raw tissue), carotenoids, minerals, vitamins and other active complexes important for the human body. Due to the ideal saturation with microelements and biologically active substances, trepang has a rejuvenating effect. Therefore, the use of dry trepang concentrate to obtain a culinary product helps to increase the nutritional and biological value of the product and provides it with functional properties.

In addition, it is obvious that, due to the presence of active complexes in trepang with antiviral and antimicrobial effects, culinary products have been observed to store a longer period.

Thus, the specific composition of physiologically functional substances makes it advisable to use this type of raw material in the production of a wide range of functional products, the demand for which currently has a tendency to increase.

In order to improve product quality indicators, the enzyme preparation “Meito” microbial renin is used, which is comparable in amino acid composition to rennet beef pepsin, but does not contain enzymes of animal origin, as obtained by fermentation of a pure culture of food fungus Rhizomucor Miehei and milk clotting enzyme Mucorpepsin. Therefore, the microbial renin "Meito" is an exclusively plant product.

The use of bacterial preparations in the technology of fish products is of great interest, since it allows to increase the speed of technological processes, increase the yield and shelf life of the finished product, improve its quality, save valuable raw materials and reduce waste. The rational concentration of microbial renin "Meito" in the composition of the claimed culinary product is 0.1-0.2%. At this concentration of the enzyme preparation, the finished product acquires a uniform, delicate, juicy texture, pleasant creamy and caviar, slightly salted taste and smell. At a concentration of the drug below 0.1%, a dryness of consistency is noted, a pronounced caviar taste appears. And at a concentration of more than 0.2%, the consistency of the product becomes very liquid.

To improve the organoleptic characteristics and to activate bacterial renin, milk is used in the preparation of the culinary product.

Milk in the composition of the product is 25-30%. With the introduction of milk less than 25%, the product has a heterogeneous, dense, gritty consistency, and an increase in the amount of milk more than 30% leads to a deterioration in the structure of the product, it becomes liquidish, with delamination.

The egg is used in an amount of 10-15%, which is sufficient to increase biological value, as well as improve organoleptic characteristics and obtain a monolithic structure of the product. The introduction of an egg of less than 10% does not provide the necessary consistency of the product, it turns out to be liquidish, and the addition of an egg of more than 15% leads to a densification of the structure, the appearance of graininess.

Dry trepang concentrate is used to obtain a culinary product in an amount of 0.5-1.0%. Its introduction of less than 0.5% does not significantly affect the increase in the biological value of the finished product and the functional properties are practically not expressed. Using it more than 1.0% is irrational, since the functionality of the product is achieved, but the cost of the finished product increases. In addition, the use of dry concentrate of trepang in concentrations of 0.5-1.0% more effectively affects the body, since the concentrate contains a fairly large amount of biologically active substances.

Salt is added in an amount of 0.5-1.0% to the composition of the product, which is sufficient to create a harmonious taste of the finished product.

To achieve the claimed technical result, fish eggs are used in an amount of 55-60% of the composition. The use of caviar within the specified limits allows to obtain a high-protein nutritious culinary product with an original taste. The presence of caviar in the composition of the product less than 55% leads to the appearance of a watery consistency of the finished product, and the presence of more than 60% leads to the appearance of a pronounced fish taste and specific odor, which reduces the consumer ability of the finished product.

Thus, the claimed quantitative parameters contribute to the creation of a complete protein product with functional properties, recommended for a healthy diet.

The method is as follows.

For the production of a culinary product, chilled or frozen fish caviar is used, for example, pollock, cod, flounder, herring.

Chilled or thawed patches are washed in running water with a temperature not exceeding 20 ° C. Then caviar is kept in perforated containers for draining for 15 minutes, punched, crushed and fermented in the presence of the enzyme microbial renin Meito.

Before fermentation of eggs, microbial renin is activated. To do this, it is dissolved in a small amount of water heated to a temperature of 50-60 ° C, then introduced into milk, previously heated to a temperature of 35 ° C, and kept for 3-5 minutes until a clot forms. Activated sourdough is added to the caviar, the mixture is kept in a thermostat at a temperature of 35 ° C for 30 minutes, the obtained fermented caviar is used to prepare a culinary product. To do this, fermented eggs are added to the homogenizer, an egg, dry trepang concentrate and salt are added, the mixture is homogenized for 5-7 minutes until all components of the formulation are evenly distributed. The resulting mixture is subjected to heat treatment at a temperature of 80-90 ° C until a temperature of 72 ° C is reached inside the product.

The average duration of the heat treatment process is 15-20 minutes.

After cooking, the culinary product is cooled at a temperature of 0-4 ° C to a temperature in the bulk of the product not higher than 8 ° C and sent for packaging.

To assess the nutritional value of a culinary product from fish roe, its chemical composition, energy and biological value were determined.

Depending on the composition (examples 1-7), the product contains protein 18.35-19.55%, lipids 1.77-4.29%, carbohydrates 2.01-2.67%, water 74.73-75.87 %, minerals 1.87-1.96%. Energy value 94.83-113.61 kcal.

To determine the biological value (BC) used the method of A.D. Ignatieff, according to which the biological value was assessed by determining the percentage of viable Tetrahymena pyriformis cells (ciliates) grown on milk and on the test substrate. The value of the obtained value was used to judge the BC of the investigated substrate. The biological value of the product varies from 94.7 to 98.8%.

The content of toxic elements and microbiological indicators of product quality were determined in accordance with the requirements of the Unified Sanitary and Epidemiological and Hygienic Requirements for Products Subject to Sanitary and Epidemiological Surveillance (Control).

Data on the safety study of culinary products from fish roe by microbiological indicators and the content of toxic elements: pesticides, polychlorinated biphenyls are given in tables 1 and 2.

Based on the data of table 1 it is obvious that the culinary products (examples 1-7) prepared by the claimed method have safety indicators below the detection limit, which indicates the high quality of the manufactured product.

The same conclusion can be made on the basis of table 2, the data of which show that the actual values of the microbiological parameters of the product are an order of magnitude lower than the permissible, some forms of microorganisms have not even been found.

Thus, the culinary products obtained by the claimed method, the quality meets the standards and have a pronounced preventive effect. Examples of the method.

Example 1

Take frozen pollock caviar, thaw in air at a temperature of no higher than 15 ° C to a temperature of 0 to -1 ° C. Thawed patches are washed in running water with a temperature of no higher than 20 ° C. Next, the eggs are kept in perforated containers for draining for 15 minutes, pierced, then crushed and subjected to fermentation.

Before fermentation of eggs, microbial renin is activated. For this, a microbial preparation in an amount of 0.1 g is dissolved in a small amount of water (not more than 0.5% by weight of milk), heated to a temperature of 50-60 ° C, and introduced into milk pre-heated to a temperature of 35 ° C and taken in an amount of 30.0 g and incubated for 3-5 minutes until a clot forms. The resulting activated sourdough is mixed with caviar taken in an amount of 55.0 g, the mixture is kept in an thermostat at a temperature of 35 ° C for 30 minutes.

After that, the obtained fermented caviar is introduced into the homogenizer, an egg is added therein in an amount of 12.9 g, a dry trepang concentrate in an amount of 1.0 g and 1.0 g of salt. The mixture is homogenized for 5-7 minutes until a uniform distribution of all components of the formulation.

The prepared mixture is subjected to heat treatment at a temperature of 80-90 ° C in closed-type boilers with a stirrer until the temperature inside the product reaches 72 ° C.

The average duration of the cooking process is 15-20 minutes. After heat treatment, the final product is cooled at a temperature of 0-4 ° C to a temperature in the bulk of the product not higher than 8 ° C and sent for packaging.

The finished culinary product has a very juicy, delicate, finely divided, smearing texture, beige color and a very pleasant harmonious creamy-caviar taste and smell.

The finished product contains protein 18.35%, lipids 2.97%, carbohydrates 2.01%, water 74.8%, minerals 1.87%. Energy value 94.83 kcal. The biological value of the product is 94.7%.

Example 2

Cooled flounder flaps are washed in running water at a temperature not exceeding 20 ° C. Next, the eggs are kept in perforated containers for draining for 15 minutes, pierced, crushed and sent for fermentation.

Before fermentation of eggs, microbial renin is activated. To do this, 0.2 g of the microbial preparation is dissolved in a small amount of water (not more than 0.5% by weight of milk), heated to a temperature of 50-60 ° C and introduced into milk taken in an amount of 29.0 g, preheated to a temperature 35 ° C, and incubated for 3-5 minutes until a clot forms. The activated sourdough is added to the caviar taken in the amount of 56.0 g, mixed, the mixture is kept in a thermostat at a temperature of 35 ° C for 30 minutes.

The obtained fermented caviar is laid in a homogenizer, an egg is added in an amount of 13.6 g, a dry concentrate of trepang in an amount of 0.5 g and 0.7 g of salt, the mixture is homogenized for 5-7 minutes until all components of the formulation are evenly distributed.

The prepared mixture is subjected to heat treatment at a temperature of 80-90 ° C in closed boilers with a stirrer until a temperature of 72 ° C is reached inside the culinary product. The average duration of the cooking process is 15-20 minutes.

The resulting product after heat treatment is cooled at a temperature of 0-4 ° C to a temperature in the bulk of the product not higher than 8 ° C and sent for packaging.

The finished culinary product has a very juicy, delicate, finely divided, smearing texture, light brown color and a pleasant harmonious creamy-caviar taste and smell.

The product contains protein 18.87%, lipids 1.77%, carbohydrates 2.67%, water 74.73%, minerals 1.96%. Energy value - 113.61 kcal. The biological value of the product is 98.8%.

Example 3

Perform according to example 2.

But to activate microbial renin, milk is taken in the amount of 25.0 g and the activated sourdough is added to the caviar taken in the amount of 57.8 g. Eggs in the amount of 15.0 g are introduced into the fermented caviar, 1.0 g dry trepang concentrate salt in an amount of 1.0 g

The resulting product has a very juicy, delicate, finely divided, smearing texture, light brown color, a pleasant creamy-caviar taste and smell.

The finished product contains protein 18.45%, lipids 2.40%, carbohydrates 2.05%, water 75.2%, minerals 1.90%. Energy value 112.31 kcal. The biological value of the product is 96.3%.

Example 4

Perform according to example 1. But as a raw material take herring caviar in the amount of 58.0 g.

To activate microbial renin, milk is taken in an amount of 26.5 g. An egg is added to the homogenizer in an amount of 14.0 g, a dry concentrate of trepang in an amount of 0.5 g and salt in an amount of 0.9 g.

The resulting product has a very juicy, delicate, finely divided, spreading texture, brown color, a very pleasant, harmonious creamy-caviar taste and smell.

The finished product contains protein 18, 59%, lipids 3, 2%, carbohydrates 2.01%, water 75.4%, minerals 1.96%. Energy value 113.22 kcal. The biological value of the product is 98.1%.

Example 5

Performed according to example 1. But to activate microbial renin, milk is taken in the amount of 28.1 g, activated sourdough is added to caviar taken in the amount of 59.0 g. The egg is introduced in the amount of 11.0 g, dry trepang concentrate in the amount of 0.8 g and salt in an amount of 1.0 g

The product has a juicy, delicate, finely dispersed, spreading texture, beige color and a very pleasant, harmonious creamy-caviar taste and smell.

The finished product contains protein 19.20%, lipids 1.82%, carbohydrates 2.01%, water 75.1%, minerals 1.87%. Energy value 110.45 kcal. The biological value of the product is 97.4%.

Example 6

Perform according to example 1, but caviar is taken in an amount of 60.0 g, microbial renin in an amount of 0.15 g, milk to activate the enzyme 27.85 g.

An egg in the amount of 10.0 g, dry trepang concentrate in the amount of 1.0 g and 1.0 g of salt are added to the homogenizer.

The resulting product has a very juicy, delicate, finely divided, smearing texture, beige color and a very pleasant, harmonious creamy-caviar taste and smell.

The finished product contains protein 18.35%, lipids 3.17%, carbohydrates 2.01%, water 75.1%, minerals 1.87%. Energy value of 100.25 kcal. The biological value of the product is 97.4%.

Example 7

Perform according to example 1. But to activate the microbial renin take milk, taken in the amount of 28.3 g, and the activated ferment is introduced into the eggs, taken in the amount of 55.8 g

An egg in the amount of 14.5 g, dry trepang concentrate in the amount of 0.7 g and salt in the amount of 0.5 g are added to the homogenizer.

The resulting product has a very juicy, delicate, finely divided, smearing texture, beige color and a very pleasant, harmonious creamy-caviar taste and smell.

The finished product contains protein 18.35%, lipids 2.67%, carbohydrates 2.01%, water 75.1%, minerals 1.87%. Energy value 112.85 kcal. The biological value of the product is 98.3%.

Thus, the proposed method of preparing a culinary product from fish caviar allows to obtain a high-quality product with high nutritional and biological value and hygienic safety. Fermentation of caviar and the introduction of dry trepang concentrate enriches the product with macro- and microelements, organic acids, vitamins and other biologically active substances, which gives the product the corresponding functional properties: restorative, antioxidant, adaptogenic, etc.

Claims (2)

 A method of obtaining a culinary product from fish caviar, including the preparation of raw materials and its grinding, the addition of auxiliary components, mixing and heat treatment, characterized in that the eggs after grinding are fermented with microbial renin pre-activated in milk, and auxiliary components include dry trepang concentrate, egg and salt, while all components are in a mixture in the following ratio, wt.%: Fish roe 55.0-60.0 Milk 25.0-30.0 Egg 10.0-15.0 Dry concentrate trepang 0.5-1.0 Microbial renin 0.1-0.2 Salt 0.5-1.0