UA120713U - PROTEIN-CARBON-MINERAL SUPPLEMENT "RECORD-70" - Google Patents

Abstract

Protein-carbohydrate-mineral supplement contains whey protein concentrate with a protein content of 65%. Additionally contains animal protein Pregel 95, calcium chloride and chitosan ground water soluble.

Description

The useful model belongs to the food industry, namely to the production of cooked sausages.

Currently, various types of additives to improve the functional characteristics of cooked sausages are becoming widespread. For example, the use of Maysol soy protein isolate from the "Moguntsia" company in cooked sausages is known according to TU 9213-003-42463180-12 with changes

Mo 1, 2 "Cooked sausage products. Sausages, sausages and sausages." The disadvantage of using this isolate is its lower hydration compared to animal protein, as well as not optimal amino acid composition, since these proteins are limited in sulfur-containing amino acids.

The closest analogue of the designed supplement is the dry food mixture "EMULIN" of the "VTR" company TU U 15.5-13345568-009-2004 "Dry milk mixtures. Technical conditions".

Composition: potato starch, skim milk powder, whey protein concentrate with a protein content of 65-95 (KSB), "guar gum" (E 412), "sodium pyrophosphate" (E 450). Dosage: 10-30 g/kg minced meat (1-3 Ob).

The disadvantage of this product is a low level of moisture-binding capacity and a low biological value and, accordingly, a balanced amino acid composition.

The basis of the useful model is the task of creating an additive that will extend the shelf life and give the product a more delicate consistency.

The task is solved by the fact that the protein-carbohydrate-mineral supplement contains whey protein concentrate with a protein content of 65 95 (hereinafter KSB 65 95) and differs in that it additionally contains animal protein Rtgyede! 95, calcium chloride and ground water-soluble chitosan in the following ratio, wt. 9 o'clock:

Animal protein Rgede! 95-67.5-73.5

KOB 65 96 22.3-217.0 calcium chloride 1.7-2.3 ground water-soluble chitosan 2.5-3.2

The cause-and-effect relationship between the set of declared signs and the technical result is as follows. 1) Rgedei 95 (exported product of the Ezepiia company, Denmark) is a multifunctional animal protein that has excellent moisture-binding properties and forms a gel when hydrated in water.

Hydration is higher than that of soy protein isolate -1:20 versus 1:6, respectively. This animal protein has a natural origin, as it is produced from pig skin, and is also neutral

From the smell.

The composition of Rgedea! 95 next: protein 94-98 Fo fat 9-11 95 moisture no more than 1-2 95

Also, this protein has the following amino acid composition (g per 100g): Glycine - 18.1; proline - 11.3; glutamic acid - 9.02; hydroxoproline - 8.82; alanine - 7.5; arginine - 7.03 and others in smaller quantities. 2) CaC12 is a source of easily digestible calcium, improves the quality of the finished product, increases its yield, and is also used as a thickener to improve rheological characteristics, since calcium ions perfectly bind proteins. The reason for adding this component to the recipe is the lack of calcium in the diet. 3) Ground water-soluble chitosan (TU VU 291075215.002-2014 "Complex food additive "Chitosan", binding to the proteins of products, protects them from reaction with oxygen and thus from a series of reactions that destroy taste qualities. Known methods of using chitosan in recipes additives, but it was applied only in the form of mixtures 3 with acetic acid.

It is proposed to introduce chitosan in the form of a water-soluble powder, which in turn should reduce the complexity of the process. The beneficial properties of this component include the fact that it absorbs fat and cholesterol in the digestive tract, that is, the introduction of this component will classify the product as functional.

As can be seen from the data presented in Table 1, the optimal amount of animal protein Rgede!-95 is 67.5-73.5 96, KSOB 65-22.3-27.0 95, Sasi - 1.7-2.3 95 and ground water-soluble chitosan - 2.5-3.2 95. Examples of the recipe of the protein-carbohydrate-mineral supplement "Record-70"

BO are listed in Table 1.

Table 1

Developed recipes for (g)

Raw material, 2 by 10075

Animal protein Rgede! 95

KSB 65 95

Explanation of composition examples:

Recipe number

Additive gives an unpleasant aftertaste

The additive increases the shelf life by 24 hours.

Mo Z Additive has improved rheological characteristics and an increased shelf life of up to 8 days.

The shelf life is reduced to 7 days.

The supplement is unprofitable due to the high proportion of animal protein.

Samples of cooked sausages with the addition of additives, the recipes of which are indicated in Table 1, were stored at a temperature of 6 "С for 11 days. The samples with the addition of the protein-carbohydrate-mineral additive "Record-70" and with the addition of an analogue - the mixture "Emulin" of the VRT company were tested. In the process of storage, the structural-mechanical and physico-chemical indicators of the finished products were determined.

To check the quality of the products during their storage, the acid number was determined. The results are shown in Tables 2 and 3.

Table 2

The value of the acid number during the storage process, mg KOH 11111111, day | 4 days,.// | 8 days,.// | days 0.450.02 0.8520.02 1.230.02 1.30.02

Experience with the formulation of Mo 1 additive 0.4350.02 0.8250.02 1.18:0.02 1.4250.02

Experience with the formulation of the supplement Me 2| 0.35:20.02 0.71-0.02 1.15:20.02 1.34-0.02

Experience with the formulation of the supplement Mo Z| 0.3020.02 0.56:0.02 1.1030.02 1.25:0.02

Experience with the formulation of the additive Me 4| 0.3320.02 0.7020.02 1.172-0.02 1.33-0.02

Experience in the formulation of the supplement Mo 5| 0.38:20.02 0.8020.02 1.22520.02 1.40-0.02

As can be seen from the data presented in Table 2, Mo 2,3,4 samples with a higher chitosan content have a lower acid number, which in turn shows that the use of additives in Mo 2,3,4 recipe ratios allows you to prevent fat oxidation processes in the composition of cooked sausages and allows you to extend the storage period of cooked sausages by 1.3 and 2 days, respectively, with a guaranteed storage period of 5 days.

As can be seen from the data presented in Table C, samples of Me3.4 have higher plasticity, which indicates a more delicate consistency of the product.

Table From dnapog with Experience Experience Experience Experience Experience Experience /Recipes | recipes ) recipes |recipes| recipes syMEM pin" supplements Me! supplements Mo | supplements Mo | supplements | supplements Mo

U U 1 2 K Mo 4 5

Value of plasticity of cooked 8.5 7.9 10.3 10.9 10.5 8.2 sausage, sme/g

The technical result consists in obtaining an additive that allows the finished product to have a more delicate consistency and an increased shelf life of 3 days.

Claims (1)

USEFUL MODEL FORMULA A protein-carbohydrate-mineral supplement that contains a whey protein concentrate with a protein content of 65 95, which is distinguished by the fact that it additionally contains animal protein Rgeadeei! 95, calcium chloride and ground water-soluble chitosan, in the following ratio, wt. 9Uo: animal protein Rgede! 95 95-67.5-73.5 whey protein concentrate 65 95 22.3-27.0 calcium chloride 1.7-2.3 ground chitosan water-soluble 2.5-3.2.