RU2722034C1 - Method for producing collagen-protein complex from animal skins - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Tinned skins are soaked in water. Hairs are separated from the skin; the skins are soaked for 120–240 h in a hydration drum at constant rotation. 24–48 hours after the beginning of soaking, food additives are added to the drum in the form of sodium hydroxide Ca(OH)and ethylene diamine tetraacetic acid. After 120–168 hours, hair remains are removed from skin and sent to drum for continuation of soaking. After soaking skins are washed, cut into pieces and residues of blood, fat and other contaminants are removed. Skin pieces are washed in running water for 2–4 hours and milled. Milled pieces are loaded into a food cauldron and cooked during 22–25 hours. At the first stage of boiling 15–16 hours after the beginning of boiling the received broth is poured into a separate container and water is added to the initial volume, then the second stage of boiling is continued. 19–20 hours after the beginning of the boiling, the operation of draining the obtained broth and adding water is repeated, and the third stage of boiling is performed. After 22–25 h, the obtained broth is drained. Produced broths are combined and filtered and fed into a digestion boiler for evaporation under constant stirring conditions for at least 21 hours. After every 8 hours, the combined broth solution is cooled to room temperature, filtered and returned for evaporation. Obtained mass is poured into molds and left for at least 120 h for natural thickening at temperature 10 ÷ 15 °C and relative humidity of air 15 ÷ 20 %.EFFECT: invention provides complex extraction of biologically active substances (collagen) by natural water-mechanical hydrolysis.9 cl, 2 tbl, 2 ex

Description

The invention relates to methods for producing protein compositions for food products from animal skins.

A known method of producing protein with a low content of endotoxin and collagen according to the application TW201912653, publ. 04/01/2019. The method includes the following steps: removing residual adipose and muscle tissue of animal skin; expansion of the skin of animals with an alkaline solution; shaving up and down the surface of the skin of animals; hydrolysis of the skin of animals with a solution containing hydrolase; low endotoxin saline collagen protein release; and rinsing collagen with a low endotoxin content with an alcohol solution.

A known method of preparing edible tubular collagen shell according to patent GB1139233, publ. 01/08/1969, IPC A23J-01/10, which includes treating fresh or frozen animal skins with hardened saline containing lime for a period of time from 3 to 12 hours, sufficient to at least partially remove hair from the skin without collagen destruction. Rinsing the skins to remove excess lime mortar, removing the epidermal layer and remaining hair, grinding the skins at a temperature of less than 20 ° C to obtain a suspension of finely ground collagen in water, treating the suspension with acid at a pH of 2-5 to 3-7, rinsing, grinding and skin acidification is carried out in less than 12 hours. Then, a suspension is extruded with a solid collagen content of 2-6% by weight through an annular head to form a collagen tube and to dry the tube to obtain a translucent non-fibrous food product.

The closest analogue is the invention according to patent RU2059383, publ. 05/10/1996, IPC A23J-01/10 “Method for producing a multifunctional collagen preparation”. The method includes mechanical processing and grinding of collagen raw materials, washing with water and an alkaline salt solution with a sodium chloride content of not more than 0.3% at a pH of not more than 12, neutralization if the raw material is subject to freezing storage. Alkaline treatment is carried out with a 1 -7% alkali solution at a temperature of minus 40 to + 25 ° C and a pH of not more than 13 for 10 hours to three days, and no more than 1 wt.% Hydrogen peroxide is additionally added to the alkaline solution. Then the collagen mass is acidified and homogenization of the preparation is additionally carried out before drying.

The considered methods do not allow to obtain a comprehensive extraction of biologically active substances from the skins of animals without the use of chemical reagents.

The technical result achieved in the claimed invention is the complex extraction of biologically active substances (protein, collagen) by natural hydro-mechanical hydrolysis without the use of chemical reagents.

A method of obtaining a collagen-protein complex from animal skins is implemented as follows.

Pre-soaked canned skins in water, after which the hair is separated from the skins. Next, the skins are soaked for 120-140 hours in a hydration drum with constant rotation, while 24 to 48 hours after the start of the soaking, food additives are added to the drum. After 120-168 hours after the start of soaking, the remaining hair is removed from the skin and sent to the drum to continue soaking. After soaking, the skins are washed, cut into pieces and remove the remnants of blood, fat and other contaminants. Then the pieces of the skin are washed in running water for 2-4 hours, after which the pieces of the skin are crushed, and the crushed pieces are loaded into a kettle and cooked for 22-25 hours. At the same time, at the first stage of cooking, 15-16 hours after the start of cooking, the resulting broth is poured into a separate container and water is added to the initial volume, then the second stage of cooking is continued. After 19-20 hours after the start of cooking, the operation of draining the resulting broth and adding water is repeated, and the third stage of cooking is performed, and after 22-25 hours the resulting broth is drained. The resulting broths are combined and filtered, then the combined broth solution is fed into the cooking kettle for evaporation, while evaporation is carried out with constant stirring for at least 21 hours. At the same time, twice every 8 hours, the combined solution is cooled to room temperature, filtered and again sent for evaporation.

The resulting mass is poured into molds and left for at least 120 hours of natural thickening at a temperature of 10 ÷ 15 ° C and relative humidity of 15 ÷ 20 percent.

In particular, canned skins are pre-frozen or salted.

In addition, 3 ÷ 5% sodium hydroxide Ca (OH) 2 and 0.03 ÷ 0.3% ethylenediaminetetraacetic acid are added as food additives.

In the particular case, each skin is cut into 4-5 pieces.

In addition, they remove the remaining hair from the skin mechanically, for example, using a scraper.

In addition, during evaporation, in the first and second phase of cooking it is carried out at a boiling point, and in the third phase of cooking at a boiling point.

In particular, the resulting solutions are filtered in a vacuum Druk filter.

In addition, before pouring the resulting mass into molds, sugar, soybean oil and rice wine are added to the resulting mass.

In addition, before pouring the resulting mass into molds, nuts and sesame are added to the resulting mass.

In this case, the term “boiling point” means the temperature of the liquid before cavitation, at which the rapid formation of vapor bubbles occurs.

The method is as follows.

First, the hair is soaked and then separated from frozen or dry-salted wet hair skins using a mechanical shearing machine equipped with a flexible sleeve, a vacuum cleaner-trap with a cyclone for collecting, pneumatic transportation and further burning of hair. From a cyclone of hair, it can be automatically fed to a fat burning generator, which provides heating boilers for cooking the product, for example, in the Far North.

Further, the skins are loaded into the hydration drums. Water is supplied by gravity, with constant rotation, where soaking takes place for 120 ÷ 240 hours. When the drum rotates, excess water and pop-up hair are removed. The water flow is adjusted so that the drum has a constant water level.

To completely dehair the skins, food additives are added on the 2-3rd day: 3 ÷ 5% sodium hydroxide Ca (OH) 2 (used with the encoding E-524) and 0.03 ÷ 0.3% ethylenediaminetetraacetic acid (EDTA or EDTA from EDTA) “Trilon B” (used with E385 coding) in the ratio between the above substances, g / l: (30-50) :( 0.3-3), respectively, while the treatment is carried out within 24-48 hours to complete leaching of food additives.

On the 5-7th day, wet skins are laid out on a flat, rounded surface with a pile up and the remnants of the pile are removed mechanically, which is sent for burning and heating boilers, and the skin is sent for further soaking and washing.

Soaking is carried out until the pile is completely removed, when the skin gets wet to the deep layers containing collagen and swells, whitens and softens - the skin is removed; after removal, the skin is washed several times from the remnants of the pile until they are completely removed.

Clean skin is cut into 4-6 pieces, a scraper is removed from the skin, the remains of blood, fat and other contaminants are washed in running water for 2-4 hours, then pieces are cut lengthwise into strips 5 cm wide, then strips are cut 5 cm wide, crushed. The crushed pieces of the skin are weighed to control the yield of the finished product.

The crushed pieces of completely peeled skins are loaded into a kettle. In the boiler, the skin of the skin is dissolved with the addition of water in three stages. The stages (phases) of skin dissolution are shown in Table 1. An example of the implementation of the stages of dissolution: the skin is cooked according to the 1st stage of 15 hours. The broth (“base, clean base”) merges, and the skin is cooked in the 2nd and 3rd stages. The broth from three stages is combined and filtered.

When cooking, scale is constantly removed until a clean base is obtained. The remains of the skin and slag are burned.

The combined broth solution after three stages of skin dissolution (Table 1) is combined and fed into a vacuum filter. In the vacuum Druk-filter is the separation and removal of toxins, hair residues.

Table 1

amount
stages
dissolution
skin Volume
moist skin to
added
water
(multiple
wet
skin) Heating and steam pressure (MPa) condition Maintaining Temperature Vapor Pressure (MPa) Time
maintaining
temperature
(hour) 1 1.1 ~ 1.4 0.15 ~ 0.26 sticking 0.03 ~ 0.15 fifteen 2 0.7 ~ 1.0 0.15 ~ 0.26 sticking 0.03 ~ 0.15 4 3 0.5 ~ 0.8 0.20 ~ 0.29 boiling 0.05 ~ 0.20 3

From the Druk filter, the combined broth solution is fed back to the kettle for evaporation and concentration.

Evaporation and concentration takes place in three stages of cooking the combined broth solution (table 2).

table 2

Stages
dissolution
skin Volume
wet skin to added water (multiple wet skin Heating and vapor pressure MPa condition Maintenance
temperature
pressure
couple
(MPa) Time
maintaining
temperature
(hour) 1 1.1 ~ 1.4 0.10 ~ 0.16 sticking 0.02 ~ 0.08 8 2 0.7 ~ 1.0 0.10 ~ 0.16 sticking 0.02 ~ 0.08 8 3 0.5 ~ 0.8 0.10 ~ 0.16 sticking 0.02 ~ 0.08 5

After the first evaporation, a precipitate of fatty acids in the form of white flakes precipitates, while the combined broth solution is cooled to room temperature and fed to a vacuum filter. The vacuum Druk filter separates and removes the sludge, which is burned, and the combined broth solution is fed to the second stage of evaporation.

After the second evaporation, a precipitate of fatty acids in the form of white flakes precipitates, while the combined broth solution is cooled to room temperature and fed to a vacuum filter. In the vacuum Druk filter, the precipitate is removed and removed, which is burned, and the combined broth solution is removed to the third stage of evaporation.

In the third stage, the combined broth solution is evaporated and concentrated, constantly stirring, until the resulting mass becomes transparent; To check the readiness of the complex, use a glass rod, which is lowered into the mass, then raised, the resulting collagen-protein complex should be layered, but not dripped.

Sugar, soybean oil and rice wine are added to the thick mass of the collagen-protein complex to regulate taste and eliminate odors.

Nuts and sesame can also be added. The resulting mass of the collagen-protein complex is poured into thickening molds, placed in a cool room with clean air. Leave for 120 hours, natural thickening at a temperature of 10 ÷ 15 ° C and relative humidity of 15 ÷ 20 percent.

Example 1. Preparation of the finished product based on a collagen-protein complex.

Prepare the finished product per kg of collagen-protein complex in%, as follows:

- sugar 20-30; - soybean oil 10-15; - rice wine 5-15; - nuts, sesame, other additives 1-3

The resulting bars are cut into pieces and put on a drying floor for drying, turned over every 2 days, at a temperature of 15-20 degrees Celsius, relative humidity of 15-20 percent, using the technology of drainage and air conditioning, the drying time is 40-45 days.

Example 2. Preparation of the finished product based on the collagen-protein complex.

Take the finished bars of the peptide-gelatin complex and dissolve in a water bath at a temperature of 65 ÷ 75 degrees Celsius. Prepare the finished product per kg peptide-gelatin complex in%, as follows:

- stevia 5-10; - soybean oil 15-25; - rice wine 5-10; - nuts, sesame, other additives 1-3

This method allows to obtain a collagen-protein complex with a high content of organic substances and especially protein up to 98% dry matter and collagen, and from the proposed composition to obtain a product with an adjustable taste and smell. The proposed method can be carried out on existing equipment and has shown high efficiency in obtaining a complex of biologically active substances with a high content of protein and collagen from the skin. At the same time, biological waste up to 93% can be used to obtain additional energy, for example, by burning, in the conditions of the Far North.

Claims (9)

1. A method of obtaining a collagen-protein complex from animal skins, which consists in pre-soaking the canned skins in water, then separating the hair from the skins, then skins are soaked for 120-240 hours in a hydration drum with constant rotation, while through 24 to 48 hours after the start of soaking, food additives in the form of sodium hydroxide Ca (OH) ₂ and ethylenediaminetetraacetic acid are added to the drum, and after 120-168 hours after the start of soaking, the remaining hair is removed from the skin and sent to the drum to continue soaking and after soaking, the skins are washed, cut into pieces and remove the remains of blood, fat and other contaminants, then the pieces of the skin are washed in running water for 2-4 hours, after which the pieces of the skin are crushed, and the crushed pieces are loaded into a food kettle and cooked for 22-25 hours at the same time, at the first stage of cooking, 15-16 hours after the start of cooking, the resulting broth is poured into a separate container and water is added to the initial volume, gave it continues the second stage of cooking, 19-20 hours after the start of cooking, the operation of draining the resulting broth and adding water is repeated, and the third stage of cooking is performed, and after 22-25 hours the resulting broth is drained, the resulting broths are combined and filtered, then the combined broth solution served in a kettle for evaporation, while evaporation is carried out with constant stirring for at least 21 hours, while twice every 8 hours the combined broth solution is cooled to room temperature, filtered and again sent for evaporation, and the resulting mass is poured into molds and leave at least 120 hours of natural thickening at a temperature of 10 ÷ 15 ° C and a relative humidity of 15 ÷ 20%. 2. The method according to p. 1, characterized in that the canned skins are pre-frozen or salted. 3. The method according to claim 1, characterized in that 3 ÷ 5% sodium hydroxide Ca (OH) ₂ and 0.03 ÷ 0.3% ethylenediaminetetraacetic acid are added. 4. The method according to p. 1, characterized in that each skin is cut into 4-5 pieces. 5. The method according to p. 1, characterized in that they remove the remaining hair from the skin mechanically, for example, using a scraper. 6. The method according to p. 1, characterized in that during evaporation, in the first and second phase of cooking it is carried out at a boiling point, and in the third phase of cooking at a boiling point. 7. The method according to p. 1, characterized in that the resulting solutions are filtered in a vacuum filter. 8. The method according to p. 1, characterized in that before pouring the resulting mass into molds, sugar, soybean oil and rice wine are added to the resulting mass. 9. The method according to p. 1, characterized in that before pouring the resulting mass into molds, nuts and sesame are added to the resulting mass.