RU2747096C1 - Method for producing functional fish-vegetable snacks of osteotropic direction on the basis of meat and fish raw materials - Google Patents

Abstract

FIELD: fishing industry.

SUBSTANCE: invention relates to the fishing industry, and in particular to a method for producing functional products of osteotropic orientation. The method consists in thermal heating of meat and bone fish raw materials in a whey medium, dividing the raw materials into muscle and bone tissues with fine grinding of each part. As an additive of plant origin, apple pomace is used in a finely ground state; as food components, a 2% solution of chitosan in fish broth with milk whey formed by heat heating of meat and bone raw materials is used. Dehydration of molded snacks is carried out at a temperature of 150-180 °C for 15-30 minutes. The quantitative ratio of the starting components has been selected.

EFFECT: osteotropic product.

1 cl, 2 tbl, 19 ex

Description

The invention relates to the fishing industry and allows you to effectively use small-scale fish and bone raw materials and secondary plant raw materials remaining in the production of apple juice, in the technology of functional production of osteotropic orientation of a high quality level.

A known method for the production of fish and mussel crackers (RU 2050796 A23L 1/325, publ. 27.12.1995). To do this, take one stripped off fish or mussel broths, mix them with boiled chopped cereals, starch, sugar, baking soda, citric acid and chopped garlic in a cutter. The resulting mass is packed in baking sheets, boiled with hot steam, cooled, cut into plates, which are dried and fried.

The disadvantage of this method is that crackers have a low protein content (only water-soluble protein fractions from the broth), do not have functionality for the functional ingredients of the musculoskeletal profile, because practically do not contain valuable minerals (calcium and phosphorus). In addition, cereals, starch, sugar, garlic, which are traditionally not combined in a combined fish and vegetable product, are used as a vegetable component. In this case, a structured semi-finished product needs to be fried, which significantly reduces its nutritional value, and is potentially a source of toxic and carcinogenic substances during frying.

There is a known method for the production of chips from pond fish (RU 2457696 C1, IPC A23L 1/325, publ. 08/10/2012), including cutting pond fish into fillets, separating meat from skin, bones and fins, mixing with the components provided for by the recipe with simultaneous grinding on a cutter to obtain a doughy mass. The resulting mass is formed on baking sheets, treated with live steam at a temperature of 120-130 ° C for 10-15 s, then cooled to a temperature of 25-27 ° C and kept at 5-8 ° C for 6-10 hours to structure all components. The cooled mass is frozen at minus 18 ° C for 2-3 minutes, cut into plates no more than 1.5 mm thick and deep-fried at t _oil = 150-200 ° C for 3-4 s.

The disadvantages of this method are the high duration of the technological cycle for the manufacture of chips and the increased labor intensity of the technological process, which directly affects the cost of the target product. In this case, bringing the products to culinary readiness is provided for by deep-frying, which will negatively affect the nutritional value of the resulting product, because increases its calorie content by absorbing oil. At the same time, at these temperatures, carbonyl-amine reactions with the formation of hexosamines, which are toxic and carcinogenic, are possible in chips. The disadvantage of this method is that it does not provide for the complex use of fish raw materials, since the bones and other hard parts of the fish are removed when cutting into fillets. The finished product is not functional in terms of the content of biologically active substances with an osteotropic effect.

There is a known method for the production of biocryps (RU 2552653 C1, IPC А23В 4/02, publ. 10.06.2015), which includes defrosting fish protein mass, mixing with the components prescribed by the recipe and thermoplastic extrusion. The components used are fish protein mass, potato starch, corn flour, a mixture of spices, iodized salt, dried carrots and dill. All components are used at a specific weight ratio.

The disadvantage of this method is the absence in the composition of finished products of functional substances recommended for products that strengthen the musculoskeletal system of the body. The method involves the use of proteinaceous fish mass with refined plant components in the form of starch, flour, carrots and dill. The disadvantage of this method is also the complexity of the process, the need to use a thermoextrusion installation, the introduction of a large number of components that are exclusively flavoring.

Closest to the claimed is a method for producing a functional fish-vegetable product (RU 2594533, IPC A23L 17/00, publ. 08/20/2016). The method provides for the production of functional fish-vegetable snacks based on fish meat and bone raw materials due to its thermal heating at a temperature of more than 100 ° C under pressure, grinding it, mixing with an additive of plant origin and food components, molding and dehydration. The method provides for the preliminary processing of meat and bone waste from fish processing (ridges and rib bones), the use of Jerusalem artichoke as a vegetable additive, grinding raw materials, mixing, stirring and shaping the product. The vertebral spines and costal bones are heated to a temperature of 112-115 ° C under a pressure of 0.3-0.4 MPa for 10 minutes before crushing. Food components are additionally introduced into the mixture - iodized prophylactic salt and sodium alginate in the form of a 20-22% aqueous solution. Molding is carried out on layers with a thickness of 1-2 cm, after which the layers are subjected to dehydration at a temperature of 16-20 ° C for 6-9 hours. All ingredients are used at a certain ratio by weight. EFFECT: obtaining a fish-vegetable product with a long shelf life.

The disadvantage of this method is the presence in the structure of inclusions sensitive to the tongue in the form of fish bones, which cannot be more finely ground in the composition of the undivided fish-bone mass. During joint grinding of pressurized meat and bone fish raw materials, a powdery state of bones is not formed. In addition, the method provides for long-term dehydration of the semi-finished product and, due to this, obtaining a product with a rather dense consistency, reminiscent of the consistency of dried fish. Products with such a consistency are not suitable for people, as a rule, for the elderly, who require treatment and prevention of the musculoskeletal system. For this category of people, easily chewable foods are needed, moistened with saliva, the components of which are highly digestible. The disadvantage of this method is the presence of a bitter taste in the taste of the finished snack in combination with some sweetness, which is due to the presence of both the processing of fish and bone mass in a natural environment, and the addition of Jerusalem artichoke and a structurant sodium alginate with a specific taste to the thermal mass.

The invention solves the problem of increasing the functionality and quality of the target product, which has an osteotropic orientation, by increasing the content of functional food ingredients - osteoprotectors, with the simultaneous formation of organoleptically attractive fish-vegetable snacks of increased biological value based on the waste-free use of meat and bone fish raw materials (small bony fish) in combination with secondary vegetable raw materials (apple cake), the use of the proposed modes of preparation of meat and bone raw materials and the introduction of the components of the recipe in a given ratio.

To obtain the required technical result in the method of manufacturing functional osteotropic fish and vegetable snacks, including thermal heating of meat and bone fish raw materials at a temperature of more than 100 ° C under pressure, grinding it, mixing with a vegetable additive and food components, molding and dehydration, it is proposed to heat the meat and bone fish. to carry out raw materials in a medium of whey, after which it is divided into muscle and bone tissues with fine grinding of each part, and as an additive of plant origin, use apple cake in a finely ground state, use a 2% solution of chitosan in fish broth as food components with milk whey formed during the thermal heating of meat and bone raw materials, and the formed snacks should be dehydrated at a temperature of 150-180 ° C for 15-30 minutes. Prescription components are proposed to be used in the following ratio (% by weight):

- finely ground thermally modified muscle tissue of fish - 60-75;

- finely ground thermally modified fish bone mass - 10-15;

- finely crushed apple cake - 5-10:

- 2% chitosan solution in fish broth with milk whey - 10-15.

The natural components of this raw material, as well as new compounds formed when interacting with each other in the formed system, together cause an increased osteotropic effect, which has a beneficial effect on the human musculoskeletal system. An increased level of functionality of the target product is achieved due to both the presence of a given amount of functional ingredients (organic calcium and phosphorus, calcium lactate and bisphosphonates, lactic acid, pectin, chitosan, amino acids and low molecular weight peptides, immune proteins, organic acids, trimal g cellulose), and achieving their optimal ratio in the formed chemical structure of the snack - the finished product. As a result, additivity is determined in the manifestation of the functional osteotropic effect, its focus on strengthening the human musculoskeletal system is enhanced. With the claimed implementation procedure and the parameters of the method, physiologically effective functional properties of snacks are formed from underutilized fish meat and bone raw materials and secondary apple raw materials with a simultaneous increase in quality in terms of organoleptic attractiveness and biological value.

The method is carried out as follows.

Fish meat and bone raw materials (small-scale bony fish such as small bream, crucian carp, perch) are heated at a temperature of more than 100 ° C under pressure in a whey medium. After cooling, the raw material is divided into muscle and bone parts, each of which is crushed to a finely dispersed state. The resulting pasty masses are mixed with finely crushed apple pomace, a 2% solution of chitosan in the broth formed during cooking meat and bone fish raw materials in a whey medium is added to this mixture, everything is thoroughly mixed. The resulting doughy mass is formed in the form of various products (plates, straws) and dehydrated at a temperature of 150-180 ° C for 15-30 minutes. All components are introduced in the specified ratios. The invention makes it possible to obtain from underutilized fish and apple raw materials a functional food product of osteotropic orientation, intended for the prevention of the musculoskeletal system of the body.

The set task of the method for producing a functional product of osteotropic orientation is solved by combining in one composition in a finely dispersed and dissociated state of components of fish meat and bone raw materials (organic calcium and phosphorus, calcium lactate, hydroxyapatite, bisphosphonates, amino acids and low molecular weight peptides), components of apple cake, pectin, cellulose, cellulose trimalate, minerals), components of chitosan solution in fish broth with milk whey (chitosan, extractive nitrogenous substances, lactic acid, immune proteins, lactose). It is important that dissolved chitosan, as a positively charged aminopolysaccharide, unites all food and functional components into a single polymer system, in which they enter into targeted interactions with the formation of a target physiological effect, including an osteotropic one, which is provided by the following functional ingredients: calcium, phosphorus , bisphosphonates, amino acids, oligopeptides (building material of bone and connective tissues); active peptides and immune proteins (immunomodulators); pectin, chitosan, cellulose (biopolymers with lipotropic, sorption and structure-forming action); lactic acid and organic acids of apple pomace (preservatives and sources of anions), vitamins and minerals (biological value), esters, alcohols, flavonoids and other flavor-aromatic components of apple pomace (organoleptic properties).

Under these conditions of combining all the components in a wet snack dough composition, directed interactions occur between the substances with the formation of new biologically active substances, additively enhancing the target osteotropic effect and increasing the product quality. The subsequent dehydration of the molded semi-finished product by hot drying concentrates and bio-preserves the active substances, preserving and enhancing the acquired functional effect, strengthening the structure and strength properties of the product. At the same time, pleasant organoleptic characteristics are formed in the target product, which are typical for dried fish with apple tints (firm consistency with sufficient biteability). The formation of these properties takes place only when the method is implemented according to the proposed operations and modes.

The proposed component base in a functional product has a basic osteoprotective effect and biological value, which is due to the presence of its own natural biologically active substances, while this system forms a number of new osteoprotective components that enhance the target effect.

The main physiologically active components are osteoprotectors.

Calcium and phosphorus are the main elements of fish bone tissue, which after heat treatment, separation and grinding is in a pasty state. These substances are the main irreplaceable building blocks of new bone tissue. Calcium in the medium of whey at high temperature and pressure forms calcium lactate with lactic acid of serum, which is also actively involved in the formation of bone tissue and strengthening of cell membranes. Calcium lactate plays the role of an antioxidant, prevents potential oxidative reactions, which is important if there is fish oil in the food system that enters the target product from fish raw materials. In combination with pure calcium, calcium lactate has a pronounced pharmacological effect against hypocalcemia (calcium deficiency), effectively replenishes the existing calcium deficiency in the body. Under the proposed conditions of the method, part of the calcium in the bone tissue remains in an ionized state. Calcium ions support muscle proteins in the system. When it enters the body, ionized calcium helps to stabilize blood clotting indicators, to ensure the normal functioning of the myocardium, which increases the effectiveness of the osteotropic effect. It is important that this functional effect is manifested to the maximum extent when the ratio of "calcium: phosphorus" is 1.2: 0.8. In the fish bone tissue, which has passed into a pasty state in the medium of milk whey after heat treatment, it is precisely this ratio of calcium and Phosphorus of fish bone tissue, entering the body, during metabolism is actively involved in the synthesis of bone tissue, mainly in the form of hydroxyapatite (fluorapatite) .This compound performs a building function in all cells of the human body, protects the body from stress, prevents the development of osteoporosis. The intake of calcium and phosphorus, calcium lactate and hydroxyapatite into the body occurs exclusively with food.

Heat-treated and softened fish bone tissue in a whey medium is also a reaction medium for the formation of bisphosphonates during a chemical reaction - physiologically active substances of osteotropic orientation, which are effective for the treatment of various diseases of bones and soft tissues, accompanied by impaired calcium metabolism (osteoporosis, tumor osteolysis, heterogeneous ossification, etc.). Reaction scheme:

This lactic acid bisphosphonate structure provides a high affinity for calcium hydroxyapatite, providing fast and specific targeting of the skeleton. Bisphosphonates prevent bone loss, which is important in the treatment of osteoporosis and similar conditions. Bisphosphonates reduce the risk of fractures in osteoporosis, prevent the dissolution of hydroxyapatite, the main bone mineral, thereby reducing bone loss. With the intake of bisphosphonates, bones are constantly renewed, while the balance (homeostasis) provided by osteoblasts, which form bones, and osteoclasts, which destroy them, is disturbed. Bisphosphonates inhibit bone destruction by osteoclasts.

The osteotropic effects of bisphosphonates are enhanced in the presence of low molecular weight peptides formed during thermohydrolysis of fish bone tissues. Bisphosphonate molecules in complex with osteoclast peptides bind to calcium and then accumulate in high concentration in the bones of the body when they enter there through a functional product. Osteoclasts suppress the activity of osteoblasts, therefore increasing their physiological strength is effective for the treatment of osteoporosis. The selective effect of bisphosphonates in combination with peptides on bone tissue is based on a high affinity for mineralized bone tissue.

Low molecular weight peptides - the main source of biologically active nitrogen - are formed during the hydrolysis of the bone and muscle tissue of fish under the influence of high temperatures and pressure. They consist of di-, tri-, tetra- and other oligo-peptides - products of hydrolysis of muscle, bone and connective tissue proteins of fish (actin, myosin, actomyosin, collagen, ellastin, procollagen). These peptides are built from a different number of amino acids (from 10 to 100, have a length from 5 to 100 kDa), contain essential and nonessential amino acids in digestible form, some of which have ring and aromatic structures, free acid and alkaline radicals. These peptides perform a number of important specific biological functions. They are involved in regulating the tone of the vascular system of the human body and electrolyte metabolism. The physiological effect is expressed in a vasodilator effect, increased glomerular filtration and stimulation of sodium and chloride excretion by inhibiting their reabsorption in the tubules.

These peptides, like amino acids, are more intensively formed in the medium of whey, which has an acid-hydrolyzing effect. Low molecular weight peptides are water-soluble and completely pass into broth, which is subsequently added together with whey.

The amino acids formed during the high-temperature hydrolysis of fish meat and bone tissue consist mainly of the breakdown products of collagen tissue peptides. This is 70-80%: glycine, arginine, proline and hydroxyproline. These amino acids are “building blocks” in the synthesis of new bone tissue and are in high demand by the body in the prevention and / or treatment of diseases of the musculoskeletal system.

2% solution of chitosan in fish broth with milk whey - contains the following functional ingredients: low molecular weight peptides dissolved in lactic acid aminopolysaccharide-biopolymer chitosan, extractive nitrogenous compounds (mono-, di- and trimethylamine), replaceable (mainly glycine, arginine, proline and hydroxyproline) and all essential amino acids (valine, isoleucine, leucine, lysine, methionine, threonine, tryptophan and phenylalanine), fish oils, whey immune proteins, lactic acid, lactose, chitosan.

This system is osteotropic for the following reasons.

Chitosan is an aminopolysaccharide biopolymer consisting of randomly linked β- (1-4) D-glucosamine units and N-acetyl-D-glucosamine; contains a large number of free amino groups. This is responsible for the high reactivity of chitosan in the dissolved (dissociated) state. As an active anion exchanger, chitosan forms a large number of hydrogen bonds with organic water-soluble substances and firmly retains calcium and phosphorus ions necessary for bone tissue. Since lactic acid is both a carboxylic acid and an alcohol, it enters into intermolecular esterification with chitosan (as an alkaline substance), amines and monoaminodicarboxylic amino acids of fish broth and immune proteins (aspartic, glutamic acids). As a result, dissolved chitosan contains within its branched structure all functional ingredients: extractive nitrogenous compounds (amino acids, water-soluble proteins, mono-, di-, trimethylamines), fatty acids, lactose, and immune proteins of whey. It is important that the main immune protein is alpha-lactalbumin. is a metalloprohein, which in combination with calcium increases tissue resistance; has a unique balanced amino acid composition, contains an increased amount of amino acids tryptophan and cysteine. These amino acids are an irreplaceable “building material” in the synthesis and repair of the body's musculoskeletal tissues. Together, due to the properties of chitosan, all biologically active components form a strong complex system in the form of a viscous jelly-like mass, the introduction of which into the crushed muscle and bone mass contributes to the structuring and formation of a strong structure, which ultimately prevents the loss of functional substances and improves the quality of the target product (biological value and organoleptic attractiveness).

Apple cake contains organic acids (malic, citric, tartaric, chlorogenic and ursolic), vitamins (A, beta-carotene, E and K, C, B1, B2, B3 (PP), B4, B5, B6 and B9). minerals (calcium, phosphorus, potassium, magnesium), biopolymers of a polysaccharide nature (starch, pectin, cellulose). Organic acids that enter the composition of the target product stimulate the synthesis of collagen - the main protein of bone tissue. Oil cake minerals are involved in strengthening bone tissue and ligaments, and biopolymers help to increase the strength and biological value of molded snacks due to subsequent complexation in the system under the action of a chitosan solution. Pectin is a functional food ingredient of osteotropic orientation, since, being an organic weak acid by nature, it interacts with ions of calcium, phosphorus and other substances present in the system to form complex compounds. In this state, calcium and phosphorus retain their chemical nature in the best possible way and provide a prolonged effect.

In the multicomponent system of semi-finished snacks, during the formation of the recipe composition of the product, before drying, the process of esterification of apple cake cellulose with lactic acid occurs with the formation of cellulose lactate. This compound is of a polymeric nature, increases the consistency of the product, gives it strength and a given shape:

The listed properties and effects in functional fish-vegetable snacks, which occur only when the method is carried out within the above parameters, provide osteotropic functionality, high biological value and organoleptic attractiveness of the target product.

Ready-made functional fish-vegetable snacks based on meat and bone fish raw materials, obtained within the specified parameters at a mass ratio of prescription components in the target product (finely ground thermomodified fish muscle tissue: finely ground thermally modified fish bone mass: finely ground apple cake: 2% chitosan solution in whey broth) in the range (75: 10: 5: 10 and 60: 15: 10: 15), are guaranteed to contain functional components of osteotropic orientation at the functional quantitative level, while forming a high quality product (organoleptic characteristics, biological value). Thus, the object of the invention is achieved.

Ready-made snacks have the form of whole plates from beige to brown in color, firm consistency, amenable to biting and chewing, are distinguished by specific characteristic rich taste and aroma characteristic of dried fish products, balanced with pleasant apple oggen. All organoleptic characteristics of the target product are harmoniously combined with the main fish background, without negative and extraneous signs and shades.

The target properties of the finished product of osteotropic orientation are identified by the following indicators.

The quantitative content of osteotropic functional ingredients (potassium, calcium, magnesium, phosphorus, pectin, cellulose, chitosan, glycine, proline, tryptophan, arginine, lysine), which meets the requirements of the current regulatory documents for physiological daily norms (MP 2.3.1.2432-08 " Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation ”and MP 2.3.1.1915-04“ Recommended levels of consumption of food and biologically active substances ”).

The biological and physiological value of the products is due to the content of calcium lactate (included in the "total calcium" group), bisphosphonates and hydroxyapatite (included in the "total phosphorus"), as well as vitamins (C, A, K, E, B ₁ , В ₂ , В ₃ and В ₁₂ ), pectin, chitosan, cellulose, cellulose lactate and other biologically active substances ..

The total chemical composition of snacks, which guarantees saturation in terms of the main organic components, is within the following limits (% by weight): water content (19.0-38), proteins (20.0-29.0), fats (3.5-5, 5), carbohydrates (15.0-19.5), minerals (13.0-20.0), dietary fiber (9.0-12.0).

With the systematic use of this product by patients suffering from osteoporosis, without medication for six months in the amount of 100 g per day, the bone mineral density of a person 60-70 years of age on average increases from 0.87 to 0.94 g / cm ³ (by 8%), while the T-criterion changes from -2.55 to -2.15 SD (by 15%). These patients, after the first month of using the product, complain less of pain in the knee joints, spine.

When implementing the method with a different sequence of operations and other parameters other than those indicated, the aim of the invention (increasing the functionality and quality of the finished product) is not achieved.

So, when carrying out thermal heating of meat and bone fish raw materials not in a whey medium (but, for example, in a traditional aqueous medium), the processes of hydrolysis of muscle and bone fish tissue will proceed with a lower intensity and according to a different scheme, since lactic acid additionally contributes to acidic hydrolysis of tissues and intermolecular interactions in the system. In this case, the necessary functional ingredients will not be formed - low molecular weight peptides and amino acids, which are effectively involved in the synthesis and repair of bone tissue. Calcium and phosphorus will remain in an inaccessible form, dissociated calcium and calcium lactate, hydroxyapatite, calcium bisphosphonates and their lactates are not formed. As a result of such processing, fish-bone tissues will not acquire a pleasant "lactic acid" taste and smell, and fish shades will not be masked in hydrolysates and finished products, especially when processing oily fish. As a result, the processed fish mass will not form the target features that are manifested in the finished product - osteotropic functionality, improved quality (pleasant organoleptic properties and high biological value).

When implementing the method without dividing the hydrolyzed fish and bone mass into muscle and bone tissue with fine grinding of each part, that is, if such a mass (whole) is ground immediately after heat treatment, then in this case the bone tissue will not be transferred into a finely dispersed system necessary for implementation all reactions leading to an increase in the osteotropic functionality of the product. This will be prevented by the muscle tissue containing fish lipids, which individually and especially in the aggregate are characterized by increased adhesiveness, polymerization with film formation. Calcium and phosphorus in such a system will not be able to meet to the required extent in the whey medium, go into a dissociated state and cause the formation of new substances with osteotropic activity. In this case, the fishbone mass crushed in this way will contain unpleasantly felt inclusions of bone tissue, and the desired structure of the snack will not form in the polymer network of chitosan. As a result, the semi-finished product will dehydrate unevenly during drying, smell like oxidized fish oil, and the finished product will have unsightly organoleptic characteristics.

If apple cake is used as an additive of vegetable origin without fine grinding, the target product will contain unpleasant solid inclusions (bones, plates, parts of the peel) inside its structure. In this case, it will be impossible to achieve uniformity in the placement of biologically active components of osteotropic orientation within the product, which means that the given reactions will not occur partially or not at all.

If you do not use a 2% solution of chitosan in fish broth with milk whey formed during the heat heating of meat and bone raw materials as food components, but use, for example, only fish broth or fish broth mixed with milk whey without chitosan, or in general do not introduce this food component, then the functional properties of osteotropic orientation and pleasant organoleptic properties in the finished product will not be formed. These properties can be provided only in a biopolymer network formed in a medium of dissociated chitosan dissolved in milk whey, inside which all functional components are fixed in various ways (physical and chemical) without losing their active state. In this case, the consistency of the target product will not have the desired integrity and structure. It is important that the chitosan composition, having plasticity and fluidity, will be evenly distributed between the restructured crushed particles of fish tissue and apple cake, which have created an increased surface-active area, on which interactions will effectively take place with the formation of new functional ingredients that enhance the target effect.

When a fish-vegetable snack-semi-finished product is introduced into the food system of a solution of chitosan in fish broth with milk whey at a concentration of less than 2% (for example, a 1% solution), the whole structure in the chitosan network will not be formed due to its low strength and viscosity, in it the specified interactions will not pass, the product will disintegrate into separate parts and will not acquire the target properties.

When a solution of chitosan in fish broth with milk whey is introduced into the food system at a concentration of more than 2% (for example, a 3% solution), such a liquid mass, due to its increased viscosity, will lose its fluidity and cannot be evenly distributed within the food system of the snack mass. As a result, the specified interactions will not pass and the target properties of the finished product will not be formed.

If the formed moist food system (semi-finished snack) is not dehydrated, then the target product will not have a traditional snack form, but will look like a "porridge". In this case, the color of the finished product will be gray-brown and unpleasant. Such products are not stored for a long time, they quickly acquire increased microbial contamination and signs of toxicity.

When molded snacks are dehydrated at a temperature of more than 180 ° C or less than 150 ° C for a time other than 15-30 minutes, the target product will have unsightly organoleptic characteristics, while its functional properties will not form, harmful and toxic compounds (aldehydes and ketones are oxidation products of fish oil). With increased drying modes of a wet semi-finished product (temperature over 180 ° C, time over 30 minutes), vitamins will intensively disintegrate in it. The safety and biological value of products will decrease due to the following interactions: caramelization of apple cake starch and carbohydrate reactions between amino groups of amino acids and peptides, on the one hand, and lactose and sugar in apple cake, on the other hand, with the formation of dextrins and melonoidins of various chemical nature, often toxic. In this case, not only free, but also all bound moisture in the system will be removed. As a result, the finished snack will have a dark brown color, dry and very hard consistency, will not bite, and the content of osteotropic functional ingredients in it will decrease due to intensive oxidation and transition to another chemical form.

When dehydration is carried out at temperatures less than 150 ° C and less than 15 minutes, all free moisture in the target product will not have time to evaporate, while its consistency will not acquire strength, integrity, the structure will be loose, collapsing from touch, and the specified level of quality will not be formed.

If the ratio of prescription components in the target product (finely ground thermally modified fish muscle tissue: finely ground thermally modified fish bone mass: finely ground apple cake: 2% chitosan solution in whey broth) is different from the specified quantitative range (75:10: 5:10 - 60: 15: 10: 15), the functional osteotropic effect will not be ensured, since the content of functional components in the product will be less than the physiological level, while the organoleptic characteristics of the product will not be acceptable for high quality food products.

For example, when finely ground thermally modified muscle tissue of fish is introduced into the food system, less than 60% of the mass in the semi-finished product will not contain the specified amount of protein responsible for the biological value of the target product. At the same time, it will not ensure the formation of an elastic-strong structure, which is necessary for uniform distribution within the chitosan biopolymer network. As a result, such a moist fish-plant mass will be unevenly dehydrated, the specified interactions will not take place in it, important functional ingredients are not formed, and the target effects will not be provided.

When finely ground thermally modified muscle tissue of fish is introduced into the food system, more than 75% of the mass will not receive functional ingredients of osteotropic orientation, primarily calcium and phosphorus, which are absent in it. In addition, intermolecular interactions will not take place in it at the required level, for example, calcium lactate and bisphosphonates are not formed due to the low level of osteotropic metals. Such a product will not have a functional osteotropic effect, and the object of the invention is not achieved.

When finely ground thermally modified bone fish mass is introduced into the food system, more than 15% of the mass in the semi-finished product will not form the desired elasticity, since bone tissues, especially in a finely ground state, do not have adhesion due to the absence of a fat fraction and increased dehydration. As a result, the finished snack will not have integrity, elasticity and strength, it will be loose, dry, crumbly. There will be no improvement in quality in such a product.

When finely ground thermally modified fish bone mass is introduced into the food system, less than 10% of the mass, the content of osteotropic functional ingredients, primarily calcium and phosphorus, will be at a level below the regulated physiological values. In such a system, interactions will not take place at the required level, calcium lactate and bisphosphonates, which are necessary for the osteotropic effect, are not formed. The target product will not have functionality and increased biological value. The purpose of the invention is not achieved.

When finely ground apple pomace is introduced into the food system, more than 10% of the mass, the finished product will have a reduced protein content, low elasticity, and after drying it acquires an unpleasant dark brown color due to intense caramelization reactions and melanoidin-amine interactions. The finished product will smell like an unpleasant sour-fishy-apple odor. The purpose of the invention is not achieved.

When finely crushed apple cake is introduced into the food system, less than 5% of the mass in the system will not have enough pectin, which provides its binding properties, the consistency will be loose. At the same time, due to the lack of organic acids and minerals, the taste of the finished product and its biological value will be at a level below the physiologically normalized level. The purpose of the invention is not achieved.

When a 2% solution of chitosan in broth with milk whey is introduced into the food system, less than 10% of its amount is not enough to penetrate between all the particles of the restructured fish-growing system. As a result, a common chitosan network, within which all interactions must pass, will not be formed, and the desired functional effects will be absent in the finished product.

When a 2% solution of chitosan is introduced into the food system in a broth with milk whey of more than 15%, an excessively hydrated fish mass is formed in it. Such a semi-finished product, aimed at dehydration, will dry for a long time, which is undesirable for quality, because at the same time, oxidation processes are intensified, including functional and biologically active ingredients (they are chemically destroyed). In this case, the finished product will acquire an undesirable dark brown color, and the outer surface of the product will have a “wrinkled state”.

Description of a specific example of implementation of the method.

Example 1. After separating the heads and entrails, 100 kg of small-scale bream in the amount of 90 kg are placed in a 200-liter autoclave-thermo-unit, to which 90 liters of milk whey are added, after which the autoclave is hermetically closed. The raw material is processed in an autoclave at a temperature of 120 ° C and a pressure of 0.35 MPa for 10 minutes, after which the system is cooled, the autoclave is opened, the fish and bone raw materials are removed and separated in a meat and bone separator into muscle tissue (68 kg) and bone tissue (12 kg ). Muscle tissue is finely crushed on a cutter to a mushy state, and bone tissue is finely crushed in a mill to a powdery state. The liquid part formed in the autoclave during the hydrolysis of fish (100 kg), consisting of fish broth (10 kg) and milk whey (90 kg), is drained, cooled and 2.0 kg of high molecular weight food chitosan (2% by weight of liquid) is added to it ). The mixture is left for 30 minutes to swell and dissolve chitosan, stirring occasionally. At the same time, 7.5 kg of apple cake, freshly formed after separation of the juice, is finely crushed in a mill-crusher, receiving a homogeneous apple paste. Finely chopped fish muscle (68 kg) and bone (12 kg) masses, apple paste (7.5 kg) are added to the cutter successively with continuous stirring. In the last turn, 12.5 kg of a 2% solution of chitosan in fish broth with milk whey are introduced in a thin stream with thorough mixing. Thus, a food composition is provided, consisting of food components "crushed thermomodified muscle tissue": "crushed thermomodified bone tissue": "crushed apple cake": "2nd solution of chitosan in broth with whey" in a ratio of 68: 12: 7, 5: 12.5. The resulting food composition of a pasty consistency (87 kg) is molded in an extruder with a special dispenser in the form of strips 10 cm long, 5 cm wide and 1 cm thick on baking sheets, which are placed in an oven with a temperature of 165 ° C, where they are kept at this temperature in within 23 minutes. After baking, 74 kg of fish-vegetable snacks are obtained in the form of whole plates of light brown color and hard consistency, which are easy to bite and chew, have a specific rich taste characteristic of dried fish products, with a pleasant sour apple tint, without unpleasant and extraneous tastes and odors. The content of water, proteins, fats, carbohydrates, minerals, dietary fiber in the finished product indicates its high nutritional saturation for the main organic components (% mass): 27.4; 25.2; 4.4; 16.1; 15.1; 11.8.

The functional properties of the finished product, determined by the amount of the main functional ingredients of osteotropic orientation in 100 g of snacks relative to physiological standards (MP 2.3.1.2432-08 and MP 2.3.1.1915-04) show that all snacks for all ingredients meet the requirements of functionality (contained in the amount 15% or more). Table 1 shows the content of osteotropic functional ingredients in snacks and an assessment of their functionality.

In addition, snacks contain calcium lactate (included in the "total calcium" group, bisphosphonate and hydroxyapatite (included in the "total phosphorus"), as well as vitamins C, A, K, E, B ₁ , B ₂ , B ₃ and B _12. This indicates the high biological value of the finished product.

With the systematic use of this product for six months in the amount of 100 g per day by patients aged 62-68 years, suffering from osteoporosis, without medication, the bone mineral density of the group of patients 62-68 years old on average increased from 0.87 to 0 , 94 g / cm3, while the T-criterion changes from -2.55 to -2.53 SD. At the same time, these patients, after the first month of using the product, began to complain less about pain in the knee joints, spine, hip and shoulder joints.

The target parameters (functionality, product quality improvement) are achieved, the method according to these parameters is recommended.

Other examples of the implementation of the method with possible combinations of parameters are shown in Table 2.

The method provides for the production of functional structured snacks such as dried snacks, intended for the prevention and treatment of musculoskeletal diseases, through the complex use of small-scale bony fish raw materials (small bream, crucian carp, perch, etc.) and recycled apple processing (apple cake) ... Both raw materials are rich in biologically active components with osteotropic properties, have undergone appropriate processing, transferred to a pasty state in a solution of chitosan in milk-fish whey, molded in the form of plates and brought to culinary readiness by hot drying. As a result of the combination of parameters and modes, the target product acquires pleasant organoleptic properties, increased biological value with a guaranteed content of functional ingredients of osteotropic orientation at the physiological level. Consumption of the target product has a beneficial effect on bone mineral density and the human musculoskeletal system.

The advantages of the method. The proposed method for obtaining functional fish-growing snacks of osteotropic orientation, in comparison with the methods described in the closest analogues and the prototype, makes it possible to obtain a product with an increased content of osteoprotective components that exhibit a pronounced total beneficial effect on the human musculoskeletal system. At the same time, the indicator of bone mineral density increases at a reliable level, while the quality of snacks increases in terms of organoleptic properties and biological value.

The invention is relevant, since in recent years the life and food of a person has changed dramatically, he moves less, consumes mainly refined products, which causes a deficiency of many macro- and micro-components in the composition of his musculoskeletal system. To compensate for the deficiency of substances that support the synthesis of protein-mineral tissues, it is relevant and rational to create targeted functional products according to the proposed method, which guarantees an increased content of functional ingredients of osteotropic orientation (organic calcium and phosphorus, calcium lactate and bisphosphonates, lactic acid, pectin, chitosan, amino acids, etc. low molecular weight peptides, immune proteins, organic acids, cellulose trimalate). The attractiveness of the proposed target products is due to its pleasant organoleptic properties and the guaranteed content of natural biologically active substances. The effectiveness of the method is due to the use of available raw materials and waste-free processing. Small bony fish such as bream, crucian carp, perch, which have a valuable chemical composition with osteoprotective components, are difficult in traditional processing. But in the proposed method, they can be easily and wastelessly used in combination with apple cake - a source of additional biologically active substances that strengthen the mineral composition of bones and ligaments. It is proposed to use "waste" raw materials, which are almost completely thrown away at modern juice enterprises. The natural components of this raw material, as well as new compounds formed when interacting with each other in the formed system, together lead to an increased osteotropic effect. With the stated order and parameters, the method is easy to implement, does not require special equipment, and is cheap to perform, since use underutilized raw materials, with guaranteed indicators of product functionality.

In addition to solving the problem of the deficiency of osteoprotectors, the proposed product is effective for diseases that are markers of osteoporosis - arthritis, arthrosis, periodontal disease, as well as for the prevention and healing of fractures of varying complexity, because all these diseases are to some extent associated with the skeletal system. The product affects the cause of osteoporosis, accelerates the process of bone cell birth. In addition, the concomitant content of biologically active substances (vitamins, minerals) increases the body's immune defenses, increasing the target effect.

The method is cost-effective, cost-effective and profitable, it makes it possible to produce popular and healthy snacks (snacks) that are affordable for many social strata of the population, especially the elderly, who are almost completely chronically ill with diseases of the musculoskeletal system.

The introduction of the method will make it possible to develop a high-tech sector in the fish industry, make fish-processing industries waste-free, have no problems with bony raw materials, and develop ties with the vegetable food industry. In addition, the implementation of the method will create new jobs, will serve as an impetus for the development of functional and specialized nutrition, which is poorly developed in Russia, which will improve the quality of life, first of all, for socially significant segments of the population (the elderly, disabled people, athletes, etc.).

Claims (5)

A method of manufacturing functional osteotropic fish-vegetable snacks based on fish meat and bone raw materials, which consists in thermal heating of fish meat and bone raw materials at a temperature of more than 100 ° C under pressure, grinding it, mixing with an additive of plant origin and food components, molding and dehydration, characterized in that thermal the heating of meat and bone fish raw materials is carried out in a medium of milk whey, after which it is divided into muscle and bone tissues with fine grinding of each part, apple cake is used as a plant additive in a finely ground state, a 2% solution of chitosan is used as food components fish broth with milk whey formed by thermal heating of meat and bone raw materials, and molded snacks are dehydrated at a temperature of 150-180 ° C for 15-30 minutes, while the recipe components are used in the following ratio, wt%: - finely ground thermally modified muscle tissue of fish - 60-75; - finely ground thermally modified fish bone mass - 10-15; - finely crushed apple cake - 5-10; - 2% solution of chitosan in broth with whey - 10-15.