SU1311696A1 - Composition for obtaining protein enrichment agent of food products - Google Patents

Abstract

The invention relates to the production of protein fortifiers of food products used in the food industry, in particular in the manufacture of sausages. The aim of the invention is to improve the organoleptic indices. The composition of the protein fortifier was prepared as follows. The cattle scar is cooked, finely crushed, then a fatty emulsion is prepared by adding cattle blood and boiled pork or beef fat to the broth and mixing them intensively. The resulting helium emulsion is mixed with a finely chopped scar in the 1: 2 ratio and the bacterial starter for sour-cream oil is added. The protein fortifier includes the components in the following ratio, wt.%: A rumen 66-68, blood 2.5-3.5, salt 2-3, broth 16-22, fat of pork or beef meat 3.5-4.5. Bacterial starter for sour cream oil contains cultures of: Streptococcus lactis, Streptococcus crenraris. Streptococcus diacetilactis. v 05 CO OS

Description

eleven

The invention relates to the meat industry, in particular, to the production of protein food fortifiers, mainly sausage products.

The purpose of the invention is to improve the organoleptic characteristics of the protein fortifier.

The proposed composition of protein fortifier food contains ingredients in the following ratio, wt.%: A large cicatrix

cattle 66,0-68,0 Blood 2.5-3.5

Pork fat or

beef melted 3,5-4,5 Bacterial ferment for butter, containing cultures

Streptococcus lactis,

Streptococcus cremoris,

Streptococcus diacetilactis, 0-5.0

Sol2.0-3.0

Broth received

when cooking rumen Else

Protein dresser was prepared as follows.

Scar cattle var t, finely crushed. A blood emulsion is then prepared by intensively mixing the broth obtained by boiling the bovine hem, blood and fat of boiled pork or beef meat. The resulting helium emulsion is mixed with a finely chopped scar in a 1: 2 ratio and a bacterial starter for acido-butter is added, including Str cultures. actis, Str. cremoris, Str. diacetilactis taken in equal proportions. Then it is all mixed in a homogenizer. The resulting mass is lived for 6-12 hours at 4 ° C.

The enrichment agent has a fragrant odor inherent in boiled corn, a uniform pasty consistency. It can be used, for example, in the production of cooked sausages I and 2 varieties as a substitute for the main raw material in the amount of 5-20%, depending on the assortment of sausages, as well as other food products. Improving the organoleptic characteristics of protein obog, titel, in particular

6962

the smell is due to the fact that the flavoring bacteria that make up the starter for sour cream oil, Str.lactis, Str.cremoris,

Str. diacetilactis in the course of its viability leads to the accumulation of diacetyl of a certain amount of carbonyl compounds and lactic acid, which suppress the specifically pronounced odors characteristic of the by-products of the L category. Lactic acid accumulates during the decomposition of reducing sugars, lactose, shifts the pH of the medium in the acidic side.

 At the same time, the viability of microbial cells is also inhibited. The formulations of the composition for preparing protein fortifier compositions are given below.

0 PRI me R I. The composition of the protein fortifier, wt.%: Scar, 66,0

The broth obtained by boiling the scar 22.0

Blood2,5

Pork fat

melted3,5

Bacterial 0 starter for flavored oil Str.tactis, Str.cremoris, Str.d iocet i-lactis4.0

Sol2.0

The protein fortifier has a fragrant odor, characteristic of cooked meat, a uniform pasty consistency.

Q The protein fortifier has the following composition, wt%: protein 11.4; fat 10.5; ash 1.1; moisture 77.

Example 2. The composition of the protein enrichment agent, wt.%: 5 Rubets 68,0

Broth, obtained by boiling the scar 16.0 Blood 3.5

Fat beef

top4,5

Bacterial Ferment for Flavored Str. lactis, Str.crenro- r i s, Str. d iacet i 1 - acti.s5,0

Sol3.0

Protein dresser has the following composition, wt.%: Protein 13,4;

five

0

five

3

fat 10.4; ash 1,2; Moisture 75 and fragrant odor inherent in boiled meat - bo, homogeneous pasty consistency.

Example 3. The composition of the protein enrichment agent, wt.%: Rumen67,0

Broth, obtained by boiling the scar 19.0 Blood 3,0

Baked pork fat 4.0 Bacterial starter for flavored butter Str. lactis, Str.cremo- ris, Str.diaceti - lactis4,5

Sol2.5

The protein fortifier has the following composition, wt,%: protein 12.9; fat 10.0; ash 1.1; moisture 76.0 and fragrant odor inherent in cooked meat, homogeneous pasty consistency.

Example 4. The composition of the composition of the protein fortifier, wt.%: Rumen65,0

Broth, obtained by boiling the scar 19.0 Blood4,5

Baked pork fat 5.5 Bacterial ferment for flavored oil Str.lactis, Str.cremori s, Str.d iaceti - lactis. 3.0 Sol3.0

Protein dresser has the following composition, wt.%: Protein 11.6; fat 12.1; ash 1,2; moisture 75.1. The fortifier has a uniform consistency, but the taste of blood is different from the taste inherent in boiled meat.

Example 5. The composition of the composition of the protein fortifier, wt.%: Rumen69,0

Broth, obtained by boiling the scar 18.0 Blood2.5

Beef melted fat 2.5 Bacterial starter for flavored oil

VNIIPI Order 1911/4

Circulation 531 Subscription

Production.-polygraph, pre-e, Uzhgorod, st. Project, 4

964

Str.lactis, Str.cremo- ris, Str.diaceti1- actis 6.0

Sol2.0

Protein dresser has the following composition, wt.%: Protein 14.1; fat 10.9; ash 1.1; moisture 74.0; The enricher does not have a uniform consistency, has a residual smell of the scar, organoleptic characteristics differ from natural meat.

The use of the invention makes it possible to use protein fortifiers instead of the main raw material (natural meat), since protein and protein enrichments, which include the bacterial starter, are not inferior in their chemical composition, organoleptic and microbiological indicators to natural milk.

Claims (1)

Claims of the Invention Composition for producing a protein food fortifier, including a product of animal slaughter, a broth obtained from cooking this product, blood and table salt, which, in order to improve organoleptic indicators, it additionally contains pork fat or beef fresh warm and bacterial starter for acido-butter, containing equal proportions of Streptococcus lactis, Strep-.tococcus cremoris. Streptococcus di-acetilactis, a cattle scar is used as a product of animal slaughter. with the following ratio of ingredients ents, wt.%: Scar cattle 66-68 Blood2-3.5 Pork or beef tallow 3.5-4.5 Bacterial starter for butter, containing cultures of Streptococcus lactis, Str. cremoris Str.diacetilactis 4.0-5.0 Sol2.0-3.0 Broth, obtained by boiling the rumen Else Circulation 531 Subscription