RU2675513C1 - Composition for preparation of paste - Google Patents

Abstract

FIELD: meat industry.SUBSTANCE: invention relates to the meat processing industry and can be used for the preparation of pies containing minced meat and additives from hydrobionts. Composition for the preparation of pate contains chicken liver, butter, eggs, onions, salt, carrots and additive based on cucumaria. Amount of the additive based on cucumaria is 13–19 wt.%. Muscle tissue of the Japanese cucumaria is boiled, water is added at a ratio by weight of 1:1 and chymotrypsin enzyme preparation with an activity of 80.75 BTU/mg is added at a ratio of 10 mg of chymotrypsin per 100 g of boiled cucumaria, to carry out hydrolysis in an environment with pH of 7.5 with stirring and a temperature of 37 °C for 16 hours and then at a temperature of 4 °C for 48 hours, after which the hydrolyzate is subjected to freeze drying to a moisture content of 10 %. Quantitative ratio of the ingredients of the paste is selected. Paste additionally contains a mixture of black pepper, paprika and nutmeg in an amount of up to 3 % of the total mass of the starting components. Muscle tissue of Japanese cucumaria is frozen after boiling, and thawed before adding drinking water.EFFECT: expansion of the range of liver pastes and an increase in nutritional and biological value due to the high protein content and availability of free amino acids while ensuring high organoleptic characteristics.5 cl, 4 tbl, 5 ex

Description

The invention relates to the food industry, to its meat processing industry, and can be used for the preparation of pastes containing minced meat and an additive from hydrobionts.

A known composition for the production of canned dietary paste from hydrobionts, containing minced fish, salt and other spices, an emulsion consisting of whey and vegetable oil, sauteed onion, pre-boiled and dried (48-52% moisture) finely ground cucumaria (see RF patent No. 2386368, IPC A23L 1/325, publication date 04/20/2010).

A disadvantage of the known composition is the need for serious control of the number of individual components relative to the weight of the resulting product.

So, for example, a milk-vegetable emulsion is administered in an amount of from 10 to 30% of the total weight of the product. The optimal emulsion content is 20%. Failure to comply with the declared parameters leads to a deterioration in the structure of the product.

With the introduction of less than 10% of the emulsion, the paste texture becomes dense, the product warms up for a long time during sterilization, its dietary properties are lost, as the amount of fat is reduced. When an emulsion is introduced above 30%, the consistency of the product becomes smeared, the dietary properties of the product are lost, since the proportion of total fat in calories exceeds 35%, which does not meet the requirements for dietary products. (Poznyakovsky V.M. Hygienic principles of nutrition and examination of food products, Novosibirsk, Novosibirsk University Press, 1996, p. 17).

Control is also required over the amount of salt in compliance with the limit of not exceeding 1%, because the use of whey in the product formulation already gives it salinity.

It should also be noted the use of thermally untreated components and keeping the period of 14 days for the ripening of canned food, which increases the duration of the production of pastes.

As the closest analogue, a composition for a dietary product containing fish mince, margarine, egg powder, salt, carrots and cucumaria was adopted (see RF patent No. 2113807, IPC A23L 1/325, publication date 06/27/1998).

The disadvantage of the closest analogue is that obtaining a homogeneous structure of the finished product is achieved only with the use of a structure-forming additive (starch), the introduction of which gives excessive rubberiness and densification of the consistency, and also increases the calorie content of the product. In addition, the absence of components such as onions and spices in the composition of the product may adversely affect the organoleptic characteristics of this product.

The present invention is to develop a composition for the preparation of liver paste with high nutritional and biological value.

The technical result that is achieved when solving the problem is expressed in expanding the range of liver pates and increasing nutritional and biological value due to the high protein content and the presence of free amino acids while ensuring high organoleptic characteristics.

The problem is solved in that in the composition for the preparation of a paste containing minced meat, a fat phase, an egg product, salt, carrots and an additive based on cucumaria, characterized in that chicken is used as the basis for minced meat, butter is used as the fat phase , chicken eggs are used as an egg product, in addition, the paste additionally contains onions, the amount of the additive based on cucumaria is 13-19 wt.%, for its preparation the muscle tissue of Japanese cucumaria is boiled, added to do with a ratio by weight of 1: 1 and make the enzyme preparation chymotrypsin with an activity of 80.75 BTU / mg at a ratio of 10 mg of chymotrypsin per 100 g of boiled cucumaria to carry out hydrolysis in a medium with a pH of 7.5 with stirring and a temperature of 37 ° C for 16 hours and then at a temperature of 4 ° C for 48 hours, after which the hydrolyzate is subjected to freeze drying to a moisture content of 10% in the additive.

In addition, the content of the components is, wt.%:

chicken liver 48 to 68;

cucumber-based supplement 13-19;

carrot 4-10;

butter 4 to 8;

onion 4 to 8; chicken eggs 3 to 7;

salt 13.

In addition, the composition for the preparation of the paste additionally contains spices in an amount of up to 3% of the total weight of the starting components.

In addition, a mixture of black pepper, paprika and nutmeg is used as spices.

In addition, the muscle tissue of Japanese cucumaria is frozen after cooking, and thawed before drinking water is added.

A comparative analysis of the features of the claimed solution with the signs of the prototype and analogues indicates the conformity of the claimed solution to the criterion of "novelty."

In this case, the distinguishing features of the claims solve the following functional tasks.

The sign “chicken liver is used as the basis for minced meat” ensures the availability of raw materials with a high content of basic nutrients - proteins containing all the essential amino acids, and high organoleptic characteristics of the product (taste, aroma, juiciness, texture).

The signs "use butter as the fat phase, use the eggs as the egg product" and the signs of the dependent claims from the first to the third provide high organoleptic characteristics.

Deviation from the number of components indicated in the claimed product, both in the direction of increasing and decreasing, will lead to an imbalance in the chemical composition, organoleptic characteristics of the finished product or a decrease in the physiological effect when it is used.

The sign "the amount of additives based on cucumaria is 13-19 wt.%" Provides the protein content in one portion of the product (100 g) in an amount of not less than 15% of the daily physiological requirement (GOST R 52349-2005 Functional food products. Terms and definitions) , which for adults is from 65 to 117 g / day for men, and from 58 to 87 g / day for women (Recommended levels of intake of food and biologically active substances. Guidelines. MP 2.3.1.1915-04; Head of the Federal Service protection oversight consumer rights and human well-being GG Onishchenko 07/02/2004 g).

The sign “muscle tissue of Japanese cucumaria is boiled” provides high organoleptic characteristics of the product, as well as assimilation of collagen-containing proteins by the human gastrointestinal tract.

Signs “the muscle tissue of Japanese cucumaria is boiled, water is added at a weight ratio of 1: 1 and the enzyme preparation chymotrypsin with an activity of 80.75 BTU / mg at a ratio of 10 mg of chymotrypsin per 100 g of boiled cucumaria is added to effect hydrolysis in a medium with pH 7, 5 with stirring and a temperature of 37 ° C for 16 hours and then at a temperature of 4 ° C for 48 hours, after which the hydrolyzate is subjected to freeze drying to a moisture content of 10% additive ”describe the procedure for producing the additive, and when hydrolysis of muscular tissue of cucumaria about effectiveness to the bioavailability of amino acids.

The signs of the fourth dependent claim contribute to a more efficient hydrolysis of the enzyme drug chymotrypsin.

The figure shows the results of polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulfate (Ds-Na-PAG).

In the work we used devices for electrophoresis of the company "Reanal", PV-15 (Minsk), "Helikon"; centrifuge with cooling "Jouan" (France). The repetition of each experiment is 3 times.

The figure shows No. 1 - molecular weight markers of 10, 15, 25, 30, 40, 50, 60, 70, 85, 100, 120 kDa, No. 2 - Cucumaria, No. 3 - Cucumaria, which underwent enzymatic hydrolysis with chymotrypsin.

When hydrolysis of high molecular weight proteins of collagen of Japanese cucumber by a proteolytic enzyme, their disaggregation occurs and, as a result, the peptides turn into a water-soluble state.

According to Ds-Na-PAGE electrophoresis, under the action of chymotrypsin, polypeptides with a fairly low molecular weight in the range of 12 - 40 kDa are detected. The fact that the obtained polypeptides belong to collagen is evidenced by the significant proline content in the obtained hydrolyzate.

We can conclude that a high degree of hydrolysis efficiency, leading to high water solubility of peptides, which indicates their more uniform distribution in the finished product and high digestibility.

The inventive paste is prepared according to a known method using standard equipment.

The preparation technology of the inventive paste consists of the following technological operations.

1. Cooking supplements based on cucumaria.

Raw or chilled cucumaria is washed from sand, silt and other contaminants in sea or fresh water with a temperature not exceeding 20 ° C.

Cucumaria is cut manually or by car.

When cutting manually with a sharp knife, an incision is made along the body of the cucumaria, the edges of the body are bent, the entrails are removed, and the cavity is thoroughly washed.

During machine cutting, unbroken cucumaria is cut into pieces, strips 3-5 cm wide with the simultaneous removal of entrails, sand, foreign impurities, washed thoroughly with water under a pressure of 0.3-0.4 MPa.

The resulting muscle tissue of Japanese cucumaria is boiled in boiling water for 2 hours until a slightly elastic consistency is obtained. Next, cucumaria is sent for further processing, or frozen.

The frozen muscle tissue of cucumaria is placed in periodically replaced water at a temperature of about 15 ° C with a ratio of the mass of cucumaria and water 1: 4 or 1: 5 until completely thawed, the excess liquid is drained.

Water is added to the boiled muscular tissue of Japanese cucumaria at a weight ratio of 1: 1 and the enzyme preparation chymotrypsin with an activity of 80.75 BTU / mg at a ratio of 10 mg of chymotrypsin per 100 g of boiled cucumaria is added to effect hydrolysis in a medium with a pH of 7.5

Samples were heated at 37 ^{° C} for 16 hours and then at 4 ^{° C} for 48 hours.

At the end of hydrolysis, enzymes are inactivated at a temperature of 90-100 ° C for 5-20 minutes.

The resulting hydrolyzate, into which most of the proteins from cucumaria passed, is dried by freeze drying to a moisture content of 10%.

2. Preparation of feedstock.

Chicken liver is examined, blood vessels, adipose tissue residues, lymph nodes, bile ducts are removed, washed in cold running water, cut into pieces and blanched at the boil for 15 - 20 minutes with a liver: water ratio of 1: 3.

Onions are inspected, cleaned, while separating the integumentary leaves, the root lobe, the upper pointed part and the damaged areas. The peeled onions are washed with cold water, crushed on a spinning top with a hole diameter of 2 - 3 mm.

Inspect carrots, peel, remove damaged areas. The peeled carrots are washed with cold water, ground in a spinning top with a hole diameter of 2 - 3 mm.

3. Cooking the paste.

Pre-prepared chicken liver is ground on a spinning top with a diameter of lattice holes of 2–3 mm, and then in a cutter or mixer for 5–8 minutes until a homogeneous, oily mass is obtained.

Then add a supplement from Japanese cucumaria, onions, carrots, eggs, butter, salt and, if necessary, spices. To give the forcemeat a more obscure consistency, the resulting mass is passed through a paste, colloidal mill or emulsifier.

The prepared paste forcemeat is tightly packed into molds made of stainless metal or tinned with a special syringe, preventing the formation of voids and pores.

Smooth the surface of the meat and put a mark on it with a special stamp. The mass of forcemeat in each form is 2.0 - 2.5 kg.

The paste mass is baked for 2 to 3 hours in electric or gas ovens or ovens. In the first hour of baking, the temperature is increased to 90 ° C, in the second to 120 ° C, and in the third to 145 ° C.

Baking is considered complete if the temperature in the center of the paste reaches 72 ° C.

The paste is cooled at a temperature of 0 - 4 ° C for no more than 10 hours until the temperature in the center of the product drops to 0 - 8 ° C. The paste is sold packaged in consumer packaging.

Examples of specific formulations for the preparation of the paste are shown in table 1.

Table 1 - Options for paste formulations

Researched the obtained samples.

Organoleptic characteristics of the finished product and the closest analogue are given in table 2.

table 2

Organoleptic evaluation of the paste

After analyzing the data of table 2, we can conclude that a change in the ratio of components leads to a deterioration in organoleptic characteristics.

Table 3 presents the nutritional and energy value of the finished product.

Table 3 - Nutritional and energy value of a paste with an addition of cucumaria.

Table 4 shows the content of free amino acids in the paste with the addition of cucumaria and in the control sample (without additives).

Table 4 - the Content of free amino acids in the paste

Name of amino acid Mass fraction of amino acids in the control sample,% (without additives) Mass fraction of amino acid in paste with the addition of cucumaria,% Mass fraction of amino acids of the sum of all amino acids in a paste with the addition of cucumaria,% Taurine 3.65 3.11 12.70 Aspartic acid 0.10 1,56 6.35 Threonine 0.73 0.70 2.86 Serine 1,64 1.55 6.31 Glutamic acid 3.52 3.13 12.75 Proline 2,56 2.21 9.02 Glycine 1,11 1,07 4.36 Alanine 3.23 0.13 0.52 Valine 2.76 2,35 9.57 Cysteine 0.02 0.01 0,03 Methionine 0.20 0.29 1.19 Isoleucine 1,63 0.29 1.17 Leucine 3,51 3.48 14.17 Tyrosine 1,02 1.18 4.81 Beta alanine 0.01 0.01 0,03 Phenylalanine 0.88 1.05 4.29 Ornithine 0.00 0.09 0.38 Lysine 0.81 0.80 3.27 Histidine 0.22 0.24 0.97 Arginine 1.17 1.29 5.25

Measurement error at P = 0.95 ± 0.5.

From table 5, we can conclude that in samples with the addition of Japanese cucumaria, the content of aspartic acid, phenialalnine significantly increases, ornithine, etc. are detected. As a result, the introduction of Japanese cucumber additive in the paste formulation improves the biological value of the product and the bioavailability of amino acids.

The content of toxic elements, mycotoxins, ochratoxin A, pesticides, radionuclides in the finished product does not exceed the permissible levels established by TR TS 034/2013 “On the safety of meat and meat products”.

According to microbiological indicators, the paste meets the requirements established by TR TS 034/2013 “On the safety of meat and meat products”.

Claims (6)

1. The composition for the preparation of the paste, containing minced meat, fat phase, egg product, salt, carrots and an additive based on cucumaria, characterized in that the chicken liver is used as the basis for the minced meat, butter is used as the fat phase, as the egg product use chicken eggs, in addition, the paste additionally contains onions, the amount of additives based on cucumaria is 13-19 mass. %, for its preparation, the muscle tissue of Japanese cucumaria is boiled, water is added at a weight ratio of 1: 1, and the enzyme preparation chymotrypsin with an activity of 80.75 BTU / mg at a ratio of 10 mg of chymotrypsin per 100 g of boiled cucumaria is added to effect hydrolysis in an environment with pH 7.5 with stirring and a temperature of 37 ° C for 16 hours and then at a temperature of 4 ° C for 48 hours, after which the hydrolyzate is subjected to freeze drying to a moisture content of 10% in the additive. 2. The composition for the preparation of the paste according to claim 1, characterized in that the content of the components is, mass. %: chicken liver 48-68 cucumber-based supplement 13-19 carrot 4-10 butter 4-8 onion 4-8 chicken eggs 3-7 salt 1-3 3. The composition for the preparation of the paste according to claim 1, characterized in that the composition for the preparation of the paste additionally contains spices in an amount of up to 3% of the total weight of the starting components. 4. The composition for the preparation of the paste according to claim 1, characterized in that a mixture of black pepper, paprika and nutmeg is used as spices. 5. The composition for the preparation of the paste according to claim 1, characterized in that the muscle tissue of Japanese cucumaria is frozen after cooking, and thawed before adding drinking water.