RU2711175C1 - Method of preparing blood corpuscles to be used for food purposes - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Blood is collected and stabilized. Blood is centrifuged and separated into plasma and uniform elements. Element is decomposed with a solution of ascorbic acid with concentration of 0.5–0.75 mol/dmat ratio of shaped elements and ascorbic acid 1:1 for 20–32 minutes at temperature 30–32 °C at pH 5.5–6.0 with further stirring until complete dissolution. Mixture is held for 3.0–3.5 hours and dried at initial air temperature at inlet 125–160 °C with gradual reduction of temperature at outlet to 60–70 °C.EFFECT: invention simplifies the technological process and increases biological value of the product.1 cl, 4 dwg, 4 ex

Description

FIELD OF THE INVENTION

The invention relates to the food industry, in particular, to a method for preparing blood cells for use in food purposes and can be used in the manufacture of food products with therapeutic and prophylactic effect based on the rational use of a resource with functional properties.

State of the art

There is a method of processing slaughter blood, involving the preparation of feedstock, the introduction of a proteolytic enzyme preparation and hydrolysis to a predetermined degree of conversion followed by heat treatment, while the original slaughter blood is pre-stabilized, separated and the resulting plasma is diluted with water in a ratio of 1: 1 -1,2 hydrolysis is carried out under optimal proteolytic enzyme action under conditions with successive addition of 0.3-0.32% pepsin and after 1.4-1.5 hours 0.3-0.32% protosubtiline vayut 1.4-1.5 hours, and the heat treatment are pasteurization at 60-65 ° C for 20-30 min (see. Patent RU №2128448, IPC A23J 3/30, publ. 04.10.1999 g).

The disadvantage of this method is the complexity of the process: the complexity and multi-operation, low quality and biological value of the product.

A known method for the production of sausages, involving the cutting of beef and pork carcasses, their boning, veining with the allocation of single-grade meat, salting simultaneously with the preparation of minced meat with the introduction of sodium nitrite, dye and fine grinding, extrusion into the shell and heat treatment, while using as a dye blood cells of slaughtered animals previously hemolyzed with a solution of ascorbic acid and ammonium succinate in the ratio blood cells: water solution 1: 2 in t 6 min, sodium nitrate, ascorbic acid and ammonium succinate in a ratio of 0.006: 0.2: 0.3 wt. % by weight of the shaped elements, the dye is introduced into the forcemeat at the rate of 0.7-0.9 kg per 100 kg of unsalted raw materials, and sodium nitrite is introduced into the forcemeat at the rate of 3.5 g per 100 kg of unsalted raw materials (see patent RU No. 2301568 , IPC A23L 1/314, A23L 1/317, A22C 11/00, published on June 27, 2007).

The disadvantage of this method of production of sausages is the complexity and duration of the process, low biological value.

A known method of treating blood, including stabilization, centrifugation, separation, plasma and shaped elements during treatment of the latter with water in a ratio of 1: 2 to rupture the cell membranes and release hemoglobin, centrifugation, concentration (see Sudakov N.V. Processing and use of slaughter blood animals, - M. Agropromizdat, 1986. S. 39-46).

The disadvantage of this method is the low quality and biological value of the product, low solids content.

The closest in technical essence and the achieved positive effect and adopted by the authors for the prototype is a method of preparing blood cells for use in food purposes, including blood collection, its stabilization, centrifugation, separation of plasma and cells and the destruction of the elements, while the destruction of the elements lead a mixture of enzyme preparations of amylorizin P10X and pancreatic lipase in concentrations of 0.12-0.16 and 0.06-0.08%, respectively, to the mass of the formed elements at 30-32 ° for 3.0-3.5 hours (see. AS SU №1775096, IPC A23J 1/06, A23J 3/34, publ. 15.11.1992 g).

The disadvantage of this method is its low biological value due to the use of amylorizin P10X and pancreatic lipase as an enzyme preparation, which does not provide a high degree of destruction of blood cells, and is also more laborious, requires extreme caution and leads to the destruction of a number of essential acids.

Disclosure of Invention

The objective of the invention is to develop a method of preparing blood cells for use in food, with the simplification of the process, increasing biological value while reducing labor intensity.

The technical result that can be obtained using the present invention is to simplify the process and increase biological value.

The technical result is achieved using a method of preparing blood cells for use in food, including blood collection, its stabilization, centrifugation, separation into plasma and blood cells, and the destruction of the cells, while the destruction of the cells is carried out at a temperature of 30-32 ° C, followed by stirring until completely dissolved and allowing the mixture during 3.0-3.5 hours while the formed elements than the destruction is carried out with a solution of ascorbic acid at a concentration of 0.5-0.75 mol / dm ³ in the flow 20-32 min at pH 5.5-6.0.

Thus, the blood of productive slaughter farm animals and its fraction is plasma (see GOST 33674-2015. Blood and products of its processing. Technical conditions (as Amended). Interstate standard. Blood and products of its processing. Date of introduction 2017-01-01 Developed by VNIIMP named after V.M. Gorbatov) it is a valuable protein raw material for the production of food, medical, feed and technical products, for example, used in the food industry as additives for the production of sausages and sausages, canned food, zelets, stud her and so on. The use of blood for food and feed purposes is due to the high content of high-grade proteins in it. The amount of blood in the body of cattle (cattle) is 7.6-8.3% of live weight, in the body of pigs - about 4.5, in the body of a bird - 7.6-10.0%. The chemical composition of the blood depends on the type, age and fatness of the animals and their conditions. Components of blood: water - 79.1-82.1; proteins - 16.4-18.9; lipids - 0.31-0.39: cholesterol - 0.04-0.19; other organic substances - 0.03-0.67; mineral substances - 0.8-0.9. The bulk of cattle blood proteins is the content in the blood of animals in% of the total protein: albumin - 3.6; globulin - 9.0; fibrinogen - 0.6; hemoglobin - 10.3, which determines its use for medical (hematogen, fibrin films, blood substitutes, drugs, therapeutic food products) and technical purposes - black and light albumin, foaming agent PO-6. The plasma protein system is highly heterogeneous; three main fractions are distinguished: fibrinogen, serum albumin, and serum globulins. All proteins are complete. The yield of food plasma is 60-65%. Plasma is a clear liquid of a greenish-straw color with a pinkish tint, without a pronounced smell, has an approximately neutral pH value, without taste. The blood of healthy animals is sterile and is a type of connective tissue and consists of cells and intercellular substance. The intercellular substance - the liquid part of the blood - is a plasma in which cells are located - shaped elements (PV). The ratio of plasma and shaped elements depends on the type of animal: cattle - 67.4% plasma, 32.6 PV, pigs - 56.5% plasma, 43.5% PV. PE includes red blood cells, white blood cells, and platelets. The total amount of blood in different animals is not the same. The red color of red blood cells is due to the presence of a complex hemoglobin protein in their composition. The amount of hemoglobin depends on the composition of the feed and livestock conditions. Hemoglobin is retained within red blood cells. Outside, red blood cells have a membrane permeable to water, glucose, urea and anions, but not permeable to cations. In case of violation of this membrane, which occurs under the influence of chemicals of mechanical action and changes in the osmotic balance between plasma and PV, hemoglobin passes into the plasma and stains it in intense red color. This phenomenon is called hemolysis. One of the treatment methods leading to hemolysis is blood dilution with water. A solution of table salt of 0.95% concentration is physiological, red blood cells in it are stored for some time without hemolysis, hemolysis does not occur at elevated pressure. Blood contains proteins, fats, carbohydrates, minerals, enzymes, vitamins and hormones. Proteins make up the majority of the dry residue of the plasma and the PV of the blood. Proteins - simple - albumin, globulins: complex - hemoglobin.

The essence of the method of preparing blood cells for use in food purposes, is as follows.

Preliminarily, blood collection of slaughtered farm animals is carried out and its stabilization, according to the requirements, to blood and products of its processing in accordance with GOST 33674 - 2015, which is a natural raw material, centrifugation, separation into plasma and shaped elements, and the destruction of shaped elements, while the destruction of shaped elements lead at a temperature of 30-32 ° C, a solution of ascorbic acid with a concentration of 0.5-0.75 mol / dm ³ for 20-32 minutes at a pH of 5.5-6.0, followed by stirring until complete dissolution and maintaining the mixture in the course 3.0-3.5 hours.

Brief description of drawings and other materials

In FIG. 1 gives a method of preparing blood cells for use in food purposes, characterization of hemolysates of blood cells in slaughtered animals, table 1.

In FIG. 2, too, qualitative indicators of ascorbic acid hemolysate, table 2.

In FIG. 3, too, the results of a study of the quality of the amino acid composition of dry hemolysate, table 3.

In FIG. 4, also, the composition of the uniform elements and blood of slaughtered animals, table 4.

The implementation of the invention

Examples of specific performance of the method of preparing blood cells for use in food purposes.

Serious limiting factors for the use of blood in food production include the specific red color, smell, and poor digestibility, as the stroma of blood cells is poorly exposed to digestive enzymes. For the industrial use of blood and its components in food products, it is necessary to cause the destruction of cell membranes - hemolysis. The result of hemolysis is the transition of hemoglobin from a bound state to a free state, i.e. into a solution with a uniformly distributed content of the formed elements (PV) of the blood, accessible to the effects of digestive enzymes and subsequent assimilation by the body (see tab. 1, 2, 3, 4).

Currently, there are several ways of destroying blood cells: aqueous hemolysis (dilution with water 1: 2), hemolysis using solutions of acids, alcohol or ether, as well as an enzymatic method, for example, water (see Fayvishevsky M.L. Processing blood of slaughtered animals : Textbook for personnel of mass professions. - M. Agropromizdat, 1988. - 224 p.); hydrochloric acid (see Izgaryshev A.V. Selection of parameters for acid hydrolysis of the erythrocyte blood mass of cattle and pigs / A.V. Izgaryshev, O.V. Kriger, A.P. Lapin // Modern problems of science and education. - 2013. - № 1. - p. 419); and enzymatic hemolysis (see Antipova L.V., Klein N.A., Vorotilo S.P., Hydrolysis of blood cells of slaughtered animals with enzyme preparations // Izv. Universities. Food. Technology. - 1992. - No. 1, - pp. 40-42), (see table 1), while the advantages of enzymatic hydrolysis include a high concentration of solids, the decay of the membranes of blood cells to water-soluble products, the accumulation of peptide fractions of the protein and the presence of up to 30% heme iron in a free state. However, the duration of the process and the bright red color of the resulting hemolysate limits its use due to the risk of developing pathogenic microflora and a low degree of hemoglobin oxidation.

Laboratory studies of alcohol hemolysis showed an extremely low flow rate in the absence of significant advantages over the acid method. Acid hydrolysis provides a product with a high protein content, a neutral odor and the desired color. In the present invention, ascorbic acid is used, due to the fact that it is widely used in the food industry and is important in the life of the body, in addition, it provides additional vitaminization of the product and does not require neutralization of the solution after hemolysis, while adding ascorbic acid instead does not require neutralizing alkali after hemolysis, does not cause unwanted dilution of the hemolysate and the appearance of a brackish taste, which, in particular, limits the use of Use of hydrochloric acid. In addition to hemolysis, the addition of ascorbic acid stimulates the active oxidation of hemoglobin to methemoglobin, thereby changing the color of the hemolysate from red to brown. It has been established that the degree of oxidation of hemoglobin depends both on the concentration of ascorbic acid and on the ratio of the volumes of its introduction to the formed elements of the blood. In the search for the optimal molar concentration of ascorbic acid, factors such as the rate of hemolysis, its completeness, the active acidity of the final hemolysate, and the degree of oxidation of hemoglobin were taken into account. Thus, the proposed method of hemolysis allows to obtain a product with acceptable organoleptic characteristics and potential antianemic efficacy. The qualitative characteristics of the semi-finished product dried at the laboratory installation (air temperature at the inlet 125-160 ° C, at the outlet 60-70 ° C) are presented in tables 2 and 3.

Example 1. Collected blood of slaughtered farm animals and its stabilization, according to the requirements for blood and its processed products according to GOST 33674 - 2015, which is a natural raw material, is centrifuged by separating blood into fractions to obtain blood plasma and shaped elements, then they are destroyed erythrocyte-shaped elements, and the destruction of the formed elements is carried out by heating to a temperature of 30-32 ° C and adding a solution of ascorbic acid with a concentration of 0.25 mol / dm ³ the flow time g emolysis is 35-40 minutes, followed by stirring until complete dissolution and the mixture is aged for 3.0-3.5 hours, while the completeness of its course does not exceed 65%, that is, only 65% of the PE are destroyed, the value of active acidity is about 6.3-6.5 units pH, the degree of oxidation of hemoglobin is 38-40%, which gives the resulting hemolysate a red-brown color. Result: the completeness of hemolysis does not exceed 65%, that is, only 65% of PEs are destroyed, the degree of oxidation of hemoglobin is 38-40%, which gives the hemolysate a red-brown color, so the process takes a long time, the destruction efficiency is low, the color is unacceptable for the resulting product.

Example 2. Carried out analogously to example 1, but the destruction of the formed elements is carried out by heating to a temperature of 30-32 ° C and adding a solution of ascorbic acid with a concentration of 0.5 mol / dm ³ the hemolysis time is 30-32 min, followed by stirring until complete dissolution and exposure of the mixture for 3.0-3.5 hours, while the completeness of its course does not exceed 85%, that is, only 85% of PE are destroyed, the value of active acidity is about 5.8-6.0 units. pH, the degree of oxidation of hemoglobin is 45-48%, which gives the resulting hemolysate a light brown color. Result: the completeness of hemolysis is 85%, that is, only 85% of PE are destroyed, the degree of oxidation of hemoglobin is 45-48%, which gives the hemolysate a light brown color, so the process is relatively short, insufficient destruction efficiency, the color is not acceptable for each product received.

Example 3. Carried out analogously to example 1, the destruction of the formed elements is carried out by heating to a temperature of 30-32 ° C and adding a solution of ascorbic acid with a concentration of 0.75 mol / dm ³ the hemolysis time is 20-25 minutes, followed by stirring until complete dissolution and the exposure of the mixture for 3.0-3.5 hours, while the completeness of its course does not exceed 100%, that is, 100% PE are destroyed, the value of active acidity is about 5.5-5.7 units. pH, the degree of oxidation of hemoglobin is 61-63%, which gives the resulting hemolysate a brown (chocolate) color. Result: the completeness of hemolysis is 100%, that is, all 100% PE are destroyed, the degree of oxidation of hemoglobin is 61-63%, which gives the hemolysate a brown, chocolate color, so the process is fast, the destruction efficiency is complete, the color is acceptable for the resulting product.

Example 4. Carried out analogously to example 1, the destruction of the formed elements is carried out by heating to a temperature of 30-32 ° C and adding a solution of ascorbic acid with a concentration of 0.1 mol / dm ³ the hemolysis time is 15-20 minutes, followed by stirring until complete dissolution and the exposure of the mixture for 3.0-3.5 hours, while the completeness of its course does not exceed 100%, that is, 100% PE are destroyed, the value of active acidity is about 4.8-5.0 units. pH, the degree of oxidation of hemoglobin is 65-68%, which gives the resulting hemolysate a dark brown color. Result: the completeness of hemolysis is 100%, that is, all 100% of PE are destroyed, the degree of oxidation of hemoglobin is 65-68%, which gives the hemolysate a dark brown color, so the process is fast, the destruction efficiency is complete, but the acidity is high and color is not acceptable for every product received.

Example 5. Carried out analogously to example 1, the destruction of the formed elements is carried out by heating to a temperature of 30-32 ° C and adding a solution of ascorbic acid with a concentration of 0.125 mol / dm ³ the hemolysis time is 10-15 minutes, followed by stirring until complete dissolution and exposure the mixture within 3.0-3.5 hours, while the completeness of its course reaches 100%, that is, 100% PE are destroyed, the value of active acidity is about 4.3-4.5 units. pH, the degree of oxidation of hemoglobin is 72-75%, which gives the resulting hemolysate an excessively dark, almost black color.

Result: the completeness of hemolysis is 100%, that is, all 100% PE are destroyed, the degree of oxidation of hemoglobin is 72-75%, which gives the hemolysate almost black color, so the process is very fast, the destruction efficiency is complete, but high acidity and color is absolutely unacceptable for the resulting product.

Thus, the analysis of experimental data showed that when the ratio of the formed elements and acid 1: 0.5 significantly increases the time course of hemolysis. The use of a ratio of 1: 1.5 will require the introduction of a large amount of acid, which will lead to dilution of the system and additional costs for evaporation of the semifinished product and a rational ratio of volumes of shaped elements and acid for the effective hemolysis of red blood cells is a ratio of 1: 1, which also ensures minimal dilution of the system, with This proposed method of hemolysis allows to obtain a product with acceptable organoleptic characteristics and potential antianemic efficacy. The qualitative characteristics of the semi-finished product dried at the laboratory facility (inlet air temperature 125-160 ° C, at the outlet 60-70 ° C) are presented in Tables 2 and 3. The molar concentration of 1.0-1.5 mol / dm ³ , on the contrary, causes almost instant destruction of cells, however, at the same time, the pH shifts to the acidic side, causing strong oxidation of hemoglobin and the appearance of an acidic, astringent taste and too dark color in the final product. Thus, the most optimal are examples 2 and 3, which makes it possible to use ascorbic acid with a concentration of 0.5-0.75 mol / dm ³ . High quantitative and qualitative indicators of the protein component of the hemolysate and a high content of dry organic iron in it make it possible to characterize it as a valuable raw material in the development of prophylactic action products. It is important to note that 100 g of dry hemolysate contains about 6000% of the average daily intake of iron.

The invention in comparison with the prototype and other known technical solutions has the following advantages:

- simplification of the process;

- increase of biological value;

- reduction of labor intensity.

Claims (1)

A method of preparing blood cells for use in food, including blood collection, stabilization, centrifugation, separation of plasma and cells and the destruction of cells with a solution of ascorbic acid, with a concentration of 0.5-0.75 mol / dm ³ for 20 -32 min at pH 5.5-6.0, while the destruction of the shaped elements is carried out at a temperature of 30-32 ° C, followed by stirring until completely dissolved, keeping the mixture for 3.0-3.5 hours and drying, characterized the fact that the destruction of the shaped elements is carried out with the ratio of the formed elements and ascorbic acid is 1: 1, and the mixture is dried at an initial inlet air temperature of 125-160 ° C with a gradual decrease in the outlet temperature to 60-70 ° C.

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