RU2007934C1 - Food product - Google Patents

Abstract

FIELD: fish industry. SUBSTANCE: protein component is a combination of sarcoplasmatic proteins of low-fat fish muscular tissue with anionic polysaccharides, food grade fish oil, sodium bicarbonate, and water, respectively (dry matter, % ) 1.5-15.0, 10-65, 0.37-3.75, the rest - to 100% . EFFECT: higher product quality.

Description

 The invention relates to the fishing industry, and in particular to a technology for producing emulsion protein-fat products based on fish raw materials using fish oils as a fat component. The present invention can be used for the preparation of sauces, dressings for salads, fillings for canned food, shortings, creams and other products with therapeutic and prophylactic, in particular antiatherosclerotic effect.

 Fish oils in such products serve as a source of polyunsaturated fatty acids (PUFAs), the most important of which are eicosopentaenoic and docosahexaenoic, which are absent not only in fats of terrestrial animals, but in vegetable oils.

 Clinical studies conducted in a number of countries, including the USSR, have unequivocally shown that lipids of marine organisms due to the presence of PUFAs in them are an effective means of correcting lipid metabolism disorders in the human body, resulting in diseases of the cardiovascular system, increased blood coagulation and others. Therefore, the widespread use of fish oils in food is a very relevant direction in modern practice of improving the diet.

 However, the direct use of fish oils in food is difficult, because the latter significantly worsen the organoleptic indicators of their quality. This circumstance imposes restrictions on the amount of fish oil that can be introduced into the recipe without a significant deterioration in the taste and smell of the product.

So, a product was proposed that satisfies the need of the human body for 1/3 polyunsaturated fatty acids. It is a mixture based on fish oil (25% PUFA) mixed with lecithin. It is made in the form of sticks glazed with chocolate in accordance with the recipe,%: Fish oil 14.5 Egg white 0.75 Lecithin 14.5 Sucrose 29.7 Sorbitol 29.0 Tocopherol 0.02 Cocoa 5.8 Vanillin 0.2 Water 4.2
To ensure the daily needs of the body in PUFAs, this product must be consumed daily in an amount of 300 g, which is almost impossible.

 Another way to use fish oil for diet therapy is to obtain PUFA concentrates obtained by chemical modification of fish oil. This allows you to reduce the amount of the drug consumed, but the process of processing fish oil is more expensive.

 Simplification and cheapening of the process of obtaining emulsion-type products containing fish oil can be achieved by obtaining a protein-fat product based on Eikonol edible oil.

 These edible fish fats are obtained from fresh and frozen fish using an original technology that excludes the use of high temperatures and therefore provides a low content of oxidation products and high storage stability. The content of PUFA in them is 15-30%, depending on the type of raw material. The introduction into the emulsion product of 30-50% by weight of Eikonol edible oil at a consumption rate of 100 g provides the daily need of the human body for PUFA.

 The closest solution to the claimed object is a protein-fat product, including a protein component, fish oil and sodium bicarbonate.

 It consists of 10-60% ichthyene oil, a liquid milk component containing whole milk and processed cheese (27-40%), cottage cheese (6-55%), sodium bicarbonate, salt, and flavoring agents. This composition allows you to get stable emulsions with a consistency from liquid to solid, characteristic for the consistency of soft cream cheese. The characteristic smell of ichthyene oil in the products is significantly softened and weakened, but not completely eliminated. This circumstance imposes some restrictions on the dosage and range of such products. In addition, the biological value of such emulsions can be increased by replacing milk proteins with muscle tissue proteins, since the AK composition of the latter is more balanced in the content of essential amino acids.

 The aim of the invention is to obtain a product without a specific fish smell and taste and increase its biological value.

This is achieved by the fact that in the known product comprising a protein component, edible fish oil and sodium bicarbonate, according to the invention, complexes of sarcoplasmic proteins of lean muscle tissue of lean fish with anionic polysaccharides are used as the protein component in the following ratio,% of dry weight: Sarcoplasmatic complexes muscle protein proteins of lean fish with anionic polysaccharides (CBP) 1.5-15.0 Edible fish oils 10-65 Sodium bicarbonate 0.37-3.75
The protein-polysaccharide complexes (CBP) used as stabilizers and partly protein fillers of emulsions in the present invention are the interaction products of sarcoplasmic proteins of fish muscle tissue and food anionic polysaccharides (pectins, alginates, zoosterates, carrageenans, furcellaran, etc.). Sarcoplasmic proteins are removed from muscle tissue by washing or squeezing minced meat in the technological process for obtaining washed minced fish and are a by-product of this process. Mixing washing water or tissue juice with solutions of anionic polysaccharides and food acid in a certain ratio allows not only to obtain KBP with high emulsifying and stabilizing ability, but also to increase the efficiency of protein use and the environmental friendliness of the process of production of washed minced fish.

 Biomedical tests carried out jointly with the Institute of Nutrition of the Academy of Medical Sciences of the USSR showed that KBP have a higher nutritional and biological value than the main milk protein - casein. The proteins included in the KBP have a more balanced composition in terms of the content of essential amino acids. The introduction of KBP into the diet causes a hypolipodemic and hypocholesterolemic effect. Thus, the protein-fat product proposed in this invention has a higher logical value than the product obtained by the prototype.

 A characteristic feature of KBP was also the ability to mask the specific smell and taste of fish oils when it acts as an emulsifier in protein-fat emulsions. This feature of it manifests itself in the case of using any type of edible fish oil, but is most pronounced in the case of using Eikonol edible oil, which, apparently, is due to their composition and production technology.

 The proposed product is obtained as follows.

 CBP in an amount of 1.5-15% by dry weight is mixed with water and sodium carbonate in an amount of 0.37-3.75 g is added to the mixture, and then, with vigorous stirring, edible fish oils in an amount of 10-65% by weight are added. The mixture is homogenized for 5-10 minutes at a speed of rotation of the working body of the emulsifier of at least 5000 rpm

 The limits of variation in the concentrations of the components of the protein-fat product are determined by the requirements for the stability of the emulsion and its organoleptic characteristics. The lower limit of the content of KBP meets the conditions for obtaining an emulsion that is resistant to the separation of the oil phase, and acceptable organoleptic characteristics. Exceeding the upper limit of the content of KBP leads to a sharp increase in the viscosity of the dispersed medium, which complicates the process of emulsification. Going beyond the specified concentration limits of sodium bicarbonate enhances the characteristic smell of fish oil. The lower limit of the content of ichthyene oil is due to the requirements for the content of PUFA in the product, ensuring their prophylactic dose, and the upper limit is determined by the emulsifying capacity of the CBP.

 The proposed protein-fat product can serve as the basis for obtaining a wide range of products with different taste and consistency by introducing various flavor components into it. As such, minced meat and liver mince, minced boiled, smoked and salted fish, minced krill and shrimp, salted and smoked fish caviar, fish milk, cheese, cottage cheese, fruit and vegetable purees and juices, herbs, spices, organic food acids, salt, sugar, sorbitol, xylitol, vitamins, etc.

 The protein-fat product of this composition has a white or slightly cream color, does not have a characteristic fish taste and smell. Its consistency varies widely from liquid to creamy. In combination with the aroma of smoked salmon, crab, shrimp, and lemon, the product can be used for seasoning in vegetable and fish salads, pouring in canned food, for baking fish with potatoes and other vegetables, as part of minced products.

 PRI me R 1. To obtain 100 kg of product spend 10.07 kg (1.5% by dry weight) of the complex protein-polysaccharide (with a moisture content of 85.1%), 30 kg (30%) of Eikonol, 0.37 kg (0.37%) of sodium bicarbonate and 59.4 l of boiled drinking water.

 10.07 kg of the complex is dispersed in 30 l of water containing 0.37 kg of sodium bicarbonate. After 15 minutes of stirring, 30 kg of fish oil is introduced into the resulting suspension at a rotation speed of the homogenizer working body of 3000 rpm. After 5-10 minutes, the dispersion speed increases to 5000 rpm, and the process continues for another 5 minutes. Using the remaining amount of water, the mass of the emulsion is adjusted to 100 kg with stirring. The resulting product has the consistency of liquid white sour cream, odorless and taste inherent in "Eikonol."

 PRI me R 2. To obtain 100 kg of product spend 33.6 kg (5% by dry weight) of a complex of protein-polysaccharide with a moisture content of 85.1%, 50 kg (50%) of Eikonol oil, 1.25 kg (1.25%) of sodium bicarbonate and 15.15 l (15.15%) of boiled drinking water.

 33.6 kg of the complex are dispersed in 15.15 l of water, in which 1.25 kg of sodium bicarbonate is dissolved. After 15 minutes of stirring, “Akonol” is metered into the resulting suspension at a rotation speed of the homogenizer working body of 3000 rpm. After 5-10 minutes, the dispersion speed is increased to 5000 rpm and the process is continued for another 5-10 minutes.

 The resulting product has a white color, does not have the taste and smell characteristic of ichthyene oil, and has a consistency of thick sour cream.

 The product is a good basis for making sauces, salad dressings, shortings, preserves. It can also be used in diluted form in combination with juices for making drinks.

 PRI me R 3. To obtain 100 kg of product spend 10.5 kg (100% by dry weight) of a complex of protein-polysaccharide with a moisture content of 5.2%, 60 kg (60%) of Eikonol, 2.5 kg (2.5%) sodium bicarbonate and 27.0 l (27%) boiled drinking water.

 10.5 kg of the complex is dispersed in 27.0 l of water. Sodium bicarbonate is introduced into the resulting suspension gradually over a period of 10 minutes. After 15 minutes of stirring, upon completion of the supply of sodium bicarbonate, Eikonol was metered into the resulting suspension with stirring at a speed of 3000 rpm. After 10 minutes, the dispersion speed increases to 5000 rpm and the process continues for another 10 minutes.

 The resulting product is slightly creamy in color, without the characteristic smell and taste of fish oil, a pleasant creamy consistency, which becomes even more dense during storage.

 The product is a good base for pastes, pastes, minced products, fillings, for pies, casseroles, coatings when baking fish with vegetables, etc. It can also be used in a diluted form as part of drinks.

 PRI me R 4. To obtain 100 kg of the product spend 15.8 kg (15% by dry weight) of the complex protein-polysaccharide (with a moisture content of 5.2%), 65 kg (65%) of Eikonol. 3.75 kg (3.75%) of sodium bicarbonate and 15.4 l (15.4%) of boiled drinking water.

 The process is carried out analogously to example 3.

 The resulting product has a cream color, a very dense creamy consistency, does not have the smell and taste characteristic of ichthyene oil. It can be used for the same purposes as the product of example 3.

 PRI me R 5. To obtain 100 kg of product spend 33.6 kg (5.0% by dry weight) of the protein-polysaccharide complex with a moisture content of 85.1%, 10 kg (10%) of Eikonol, 1, 25 kg (1.25%) of sodium bicarbonate and 55.15 l (15.15%) of drinking boiled water.

 The process of obtaining a protein-fat product is carried out as described in example 1.

 The resulting product has a sauce consistency, white, does not have a characteristic smell and taste of fish oil. The product can be used similarly to the product in example 1, however, the dose of its use should be increased in accordance with the content of ichthyene oil.

 PRI me R 6. To obtain 100 kg of product spend 8.7 kg (1.3% by dry weight) of the protein-polysaccharide complex with a moisture content of 85.1%, 9 kg (9%) of Eikonol, 0, 20 kg (0.2%) of sodium bicarbonate and 82.1 kg (82.1%) of drinking boiled water.

 The process of obtaining the product is similar to that described in example 1.

 The resulting product has an unpleasant odor characteristic of fish oil. The consistency is liquid, unstable to the separation of the aqueous phase during storage.

 Obtaining a product of this composition is not recommended.

 PRI me R 7. To obtain 100 kg of product spend 16.9 kg (21.0% by dry weight) of the protein-polysaccharide complex with a moisture content of 5.2%, 69 kg (69%) of Eikonol, 4, 2 kg (4.2%) of sodium bicarbonate and 9.9 kg (9.9%) of boiled drinking water.

 The production of the product is carried out analogously to example 4. In the process of oil production, the viscosity of the system increases sharply, which prevents the introduction of the entire amount of oil. The resulting product has a very thick texture and a pungent smell of fish oil.

 Obtaining a product of this composition is not recommended.

 Thus, the proposed emulsion protein-fat product has a pleasant appearance, a neutral smell and taste, and high biological value.

 The implementation of the proposed invention allows to obtain a product as the basis for a wide range of food products, diverse both in the content of PUFA in them, and in organoleptic properties, consistency and purpose for preventive and therapeutic nutrition. (56) Kulikov P.I. Production of flour, fat and protein-vitamin preparations in the fishing industry. M.: Food Industry, 1971, p. 167-172.

Claims (1)

FOOD PRODUCT containing edible fish oil, characterized in that it additionally contains a protein concentrate obtained from liquid technological wastes of minced production, sodium bicarbonate and water in the following ratio,%:
Edible fish oil 10 - 65
Protein concentrate 1.5 - 15
Sodium bicarbonate 0.37 - 3.75
Water Else