RU2203554C1 - Method of producing mineral-protein additive - Google Patents

Abstract

FIELD: food-processing industry and poultry-processing industry. SUBSTANCE: method involves preparing raw material, such as chicken's and broiler chicken's legs; providing thermal treatment at raw material and water ratio of 2:1 for 5-10 min at temperature of 95-98 C; cooling with following overcooling to temperature of -2 C; performing mechanical separating of meat from bones to obtain base product; packing. Method allows mineral-protein additive with increased content of connective tissue protein and mineral elements to be produced and used in manufacture of balanced meat products, such as canned food, sausages, and pate. EFFECT: simplified method and provision for obtaining wider range of products containing said additive. 2 tbl

Description

 The invention relates to the poultry industry, and in particular to methods for producing non-traditional additives for the production of canned food, pastes and other products for dietary and preventive nutrition.

A known method of producing a food product, providing for the preparation of a gel-forming component from the legs of a bird (patent 2073464, MKI 5 A 23 L 1/06), comprising pre-treating chicken legs with water at a temperature of 90-95 ^o C for 1-2 minutes, subsequent processing 0 , 25% HC1 solution during the day, washing to pH of an aqueous extract from raw materials 4.5-6.0; heating to a temperature of 90 ± 5 ^o C and processing in the ratio with water 1: 1 at this temperature for 4-6 hours

 The disadvantage of this method is the use of hydrochloric acid, which is difficult to remove from the product, and to achieve normal acidity in the product, safe for the body, neutralization is required. A high duration (4-6 hours) of cooking leads to a product (extract) with a low level of protein and mineral elements.

 The closest in technical essence and the achieved result is a method of producing a mineral-protein supplement from poultry legs, which involves the preparation and heat-moisture treatment of raw materials, grinding, cooling and packaging, characterized in that the chicken legs separated with a leg are used as raw materials, thermal moisture treatment is carried out in several stages at a ratio of 1: 0.5 with water, first for 30-60 minutes, then the broth is removed, a new portion of water, garlic and wine are added and boiled for another 2 hours, after which the bone mass is separated, p zmelchayut into powder, compressed, the remaining mass is connected to the broth, and boiled another 10-30 minutes, cooled and packaged (Patent No. KR 9615579, A 23 L 1/315, publication date 18.11.1996).

 The disadvantage of this method is the irrational use of a valuable femoral part (chicken legs), the duration of heat treatment, leading to the loss of nutrients and a decrease in the functional properties of the protein fraction, as well as the introduction of additional components, which increases the complexity of the process.

 The objective of the invention is to provide a method for producing an additive, which is a complex of physiologically active protein and mineral substances with high adaptability and improved quality indicators.

 The nutritional value of the feedstock - the legs of broiler chickens - is characterized by a rather high mass fraction of connective tissue protein (18-24%), mainly the collagen fraction, as well as fat, represented by a mixture of mono- and diglycerides, phospholipids, free fatty acids with a predominance of the triglyceride fraction. The fatty acid composition of raw lipids is represented by saturated, mono- and polyunsaturated fatty acids. Their ratio is 2: 2: 1 (for poultry meat - 2: 1: 1). The polyunsaturated fatty acid fraction has a balanced composition, which is crucial in a positive assessment of the nutritional value of raw materials.

 The mineral part of the legs of broiler chickens is represented by a significant amount of organic calcium, phosphorus, iron, and other elements. The ash content is 5.69% by weight of the feed.

The problem to which the invention is directed, is to create such a method for producing a mineral-protein supplement, which includes the preparation of raw materials, grinding in a spinning top, heat and moisture treatment, cooling, packaging and differs in that the legs of chickens and / or broiler chickens are used as raw materials thermal moisture treatment is carried out at a ratio of raw materials and water 2: 1 at a temperature of 95-98 ^o C for 5-10 minutes, and after the cooling stage carry out supercooling and pressing of raw materials.

 The yield of the final product (mineral-protein supplement) is 30-50% of the amount of feedstock.

 The use of connective tissue proteins as components of food formulations has a therapeutic and dietary focus. Collagen-containing food raw materials provide a radioprotective effect, it is recommended for use in the treatment of patients with thermal and radiation burns, and it helps to intensify skin post-traumatic processes.

The invention is illustrated by the following examples:
Example 1
The legs of the chickens and / or broiler chickens are inspected, selecting low-quality, subjected to tertiary treatment, washed, loaded into nets (baskets), allowed to drain water.

After draining the water, the raw materials are ground in a spinning top with a hole diameter of 7 mm, loaded into a digester with cold water (the ratio of feet to water is 2: 1) and heat and moisture treatment is carried out at a temperature of 96 ^o C for 8 min. Then the legs are cooled in cold water to a temperature of 30 ^o C, allowed to drain water, packaged in plastic or metal boxes with lids and sent to freezers for supercooling to a temperature of minus 2 ^o C.

 Prepared raw materials are weighed and sent to a mechanical deboning. The residence time of the prepared raw materials in the workshop is not more than 1 hour.

 The pressing process is carried out on the installation for the mechanical separation of meat from the bones of "Bihave" or another type. Weighted raw materials are removed from the crates and fed to the grinding unit of the installation by mechanical separation of meat from bones with a diameter of the holes of the lattice 15 mm The crushed mass enters the separation unit (head) for separation from the bones. The diameter of the mesh holes during the separation of the crushed mass is not more than 0.79 mm.

The temperature of the product in the process of deboning should not exceed 8 ^o C.

 The yield is 45% by weight of heat-treated raw materials.

 The product obtained by the described method has a homogeneous pasty consistency, structure with collagen fibers from 5 to 15 microns, cartilage and bone tissue with a particle size of from 0.01 to 0.1 mm and is a complex of protein and mineral substances.

 The ratio of Ca: P is 3.92. The resulting product has a high protein content (17.5%), close to the level of protein products. In the composition of fat, the proportion of polyunsaturated fatty acids is 31.45%, which indicates the high nutritional value of the fat component. By the content of mineral elements, the additive can be considered a source of calcium, magnesium, phosphorus, and iron. It is important that the calcium content exceeds the phosphorus content (in meat products this ratio has an inverse proportion). This will allow the use of the additive to improve the balance of the mineral composition of food products.

Example 2
It is carried out analogously to example 1, only the temperature of thermal moisture treatment 98 ^o C, the duration of 5 minutes, the mass yield is 30%.

 The product is similar in structure to the previous one, however, in its composition, with a slight increase in fat content and a decrease in the proportion of protein, the amount of calcium sharply decreases (Table 1), the mass fraction of bone inclusions approaches the value of the same indicator for mechanically deboned chicken meat, recommended for use in baby food production.

 The ratio of mineral elements (Ca: P = 1.97) is optimal for assimilation by the body.

 The resulting product, it is advisable to use for protein enrichment of connective tissue.

Example 3
It is carried out analogously to example 1, only the processing temperature of 95 ^o C, the duration of 10 minutes, the mass yield of 50%.

 In the resulting product, the protein: fat ratio changes slightly, remaining optimal.

 The content of mineral elements contained in bone tissues - calcium, phosphorus, potassium, sodium, copper, magnesium, is changing. The iron content remains constant in the studied output ranges. The magnesium content is slightly reduced. This is apparently due to the fact that magnesium is more in the connective tissue than in the bones. Connective tissue, which has changed its structure due to heat treatment, passes into the meat mass at a lower pressure than bone tissue, which determines the nature of the change in the magnesium content.

 The Ca: P ratio is 3.84, which allows the use of this additive to improve calcium-phosphorus balance.

 The fatty acid composition of the resulting additive varies slightly depending on the yield (Table 2). Moreover, an increase in yield causes a slight decrease in the proportion of PUFAs (by 2.7%). However, this decrease is due to fatty acids having two (eicosadiene) and three (linolenic) unsaturated bonds. This undoubtedly reduces the nutritional value of the supplement, but also reduces the likelihood of fat oxidation, which is very important for its storage in frozen form.

The additive obtained according to parameters having transcendental values (yield 25 and 52%, heat treatment at temperatures above 98 ^o C and for 40 minutes led to a jelly-like mass with low thermal conductivity, severe supercooling of the raw material changed its performance to unacceptable values), did not meet the requirements by nutritional value, structural properties and degree of safety. The yield of the additive more than 50% leads to an increase in its particles of dense bone tissue, which severely limits the use of this product as a biologically active additive.

 Thus, the proposed method allows to obtain a protein-mineral supplement with high quality characteristics for widespread use in the composition of dietary products.

The technical result is achieved by the fact that the legs of chickens and / or broiler chickens are used as raw materials, which include labile collagen, and therefore the connective tissue goes into an assimilable form and its rheological characteristics change under the proposed conditions of heat and moisture treatment, namely, the ratio raw materials and water 2: 1 at a temperature of 95-98 ^o C. This allows you to get a mineral-protein supplement with a high protein content of disaggregated connective tissue, enriched with digestible calcium. Limiting the duration of heat treatment of 5-10 minutes helps to separate the meat from the leg bone, but eliminates collagen digestion, and therefore the loss of protein substances with broth is minimal.

 Due to the mechanical separation of the meat of the heat-treated legs of the chickens and / or broiler chickens, the proteins of the muscle and connective tissues of the legs are transferred to the mineral-protein supplement, and the mineral part is represented by the mineral elements of the cartilage, periosteum and unformed bone tissue that are absorbed by the body.

Claims (1)

A method of producing a mineral-protein supplement from poultry legs, comprising preparing raw materials, thermal moisture treatment, cooling, packaging, characterized in that the legs of chickens and / or broiler chickens are used as poultry legs, thermal moisture treatment is carried out at a 2: 1 ratio of raw materials to water during 5-10 minutes at a temperature of 95-98 ^o C, and after the cooling stage, supercooling is carried out to a temperature of -2 ^o C and mechanical separation of meat from bones is carried out to obtain the target product.

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