RU2454129C1 - Macrourus food product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. During the method implementation one removes macrourus skin, cuts the produced fillets into 1-2 cm³ pieces and mills them. One adds culinary salt, a preserving agent, food additives to the produced mince and performs homogenisation during 1-3 minutes. After homogenisation one introduces fish oil and performs emulsification in a homogeniser during 3-7 minutes with simultaneous introduction of taste-and-flavour additives. The produced product is packed into a consumer container and tightly closed, then it is thermally treated till temperature in the jar centre is no lower than 85°C.

EFFECT: invention allows to produce a product with a stable structure, balanced in terms of omega-3 fatty acids content.

7 cl, 2 tbl, 3 ex

Description

The invention relates to the fishing industry and can be used in the production of natural culinary products based on cut fish from deep-sea fish.

Deep sea fishing objects widespread in the Far Eastern basin are known, which are represented, in particular, by macrourids [1]. However, these types of fish are used to a limited extent in food production.

The reason for the low use of macrourids is a feature of their technochemical properties: high water content of the tissue, along with a low protein content and low water binding capacity, which limits the production of food products from it [2].

One of the promising ways to use deep-sea fish, in particular small-eyed macrus, is the production of food products with specified rheological properties, based on protein-lipid emulsions, the production of which has many advantages: the ability to use raw materials of reduced conditions, improving the balance of compositions due to the complementary selection of formulation components , the creation of functional products (health, diet, medical and preventive) for mas ovogo, child or gerodieticheskogo nutrition by introducing dietary supplements, dietary fiber, antioxidants.

In connection with the foregoing, the priority is to obtain a food product from the muscle tissue of the macrus based on protein-lipid emulsion.

As a result of the patent information search, a method of producing preserves from macrus has been identified. This method is the closest to the claimed.

A known method for the production of preserves from macrouriza involves butchering, salting, adding preservatives, flavoring additives and fillings and / or vegetable oil, corking, while, according to the method, the macrourus is cut into skin fillets, the preservative is applied directly to the saline solution, and the ambassador is carried out until the specified salinity at a ratio of fish: saline solution of 0.7: 1.3-1.3: 0.7, and saline solution is prepared in the following ratio of components, wt.%: sodium chloride - 7-14; flavor enhancers - 0.1-0.3; acidity regulators - 0.1-0.9; sweeteners - 0.1-5.0; preservative (mixture of preservatives) - 0.1-0.4; water - the rest (RF patent No. 2192134, A23B 4/023, A23L 1/325 - prototype).

The disadvantage of this method is the lack of a balanced taste of macrus and filling, the ineffective effect of preservatives, especially in oil fillings, excessive watering and deterioration of the structure of muscle tissue.

The objective of the invention is to develop a method for the production of a food product from the muscle tissue of macrus based on protein-lipid emulsion, which allows to obtain high-quality products without reducing nutritional and biological value, expand the range and intensify the process of preparing the finished product.

The problem is solved in that in the method of producing a food product from muscle tissue of macrus, which includes cutting, adding table salt, preservative, food additives, flavoring additives and capping, according to the invention, the skin is removed during cutting, the resulting fillets are cut into pieces of size 1-2 cm, ground into minced meat, then table salt is dosed into the minced meat, preservative, food additives, the mixture is homogenized for 1-3 minutes, fish oil is added to form a protein-lipid emulsion, with the ratio the components of the protein-lipid emulsion is, wt.%:

Muscle Tissue Macrus - 65.0-70.0 Fish fat - 28.0-30.0 Salt - 0.2-0.3 Nutritional supplements: Carboxymethyl cellulose - 0.06-0.1 Sodium Alginate - 0.8-1.0 Chitosan - 0.25-0.3 Flavoring additives - the rest

Next, the resulting protein-lipid emulsion is emulsified in a homogenizer for 3-7 minutes and flavor additives are added at the same time, the emulsion is packaged in consumer packaging (for example, in glass jars) and hermetically sealed, and then heat treatment is performed until the temperature in the center of the emulsion is at least 85 ° C and kept to give the product culinary readiness. Typically, this takes 15-20 minutes for 250 cm ³ glass jars.

As dietary supplements that promote structural formation, vegetable polysaccharides are used: sodium alginate in an amount of 0.8-1.0% by weight of the emulsion together with carboxymethyl cellulose (CMC), in an amount of 0.06-0.1% by weight of the emulsion, forming stable spatial structure that promotes moisture retention.

Carboxymethyl cellulose (CMC) in the composition of the finished product does not ensure the preservation of the homogeneity of the structure, the presence of separable water is observed both from the moment the product is prepared and during storage. The combined use of CMC and sodium alginate helps to increase the density and elasticity of the structure of a homogeneous product, in the absence of water separation.

As a preservative with antimicrobial and antioxidant properties, water-soluble chitosan is added in an amount of 0.25-0.3% by weight of the emulsion. Chitosan, in an amount of 0.25-0.3% by weight of the product, has barrier properties, in addition, contributes to the stability of the emulsion [3].

Changing the concentration of chitosan below 0.25% or above 0.3% is impractical because a decrease in the proportion of chitosan below 0.25 leads to a decrease in the manifestation of the barrier properties of the finished product. With an increase in the proportion of chitosan above 0.3%, the rheological properties of the product change slightly, but this leads to high material costs, which is disadvantageous from an economic point of view.

Salt is introduced in an amount of 0.2-0.3% by weight of the emulsion, sufficient for the formation of taste and consistency of the product. Above this limit, the product is perceived as salty.

As flavor additives, combined with the muscle tissue of the small-eyed macrus, the following were selected: red sweet pepper or carrot - made in the amount of 11.2% of the mass of the emulsion, respectively, or dried green onion - made in the amount of 0.1% of the mass of the emulsion. These nutritional supplements allow you to diversify the assortment of food product from the muscle tissue of macrus.

Thus, the method of obtaining a food product from macrourus involves the preparation of a protein-lipid emulsion based on crushed muscle tissue of the macrouse with dosing of food additives that promote structure formation, homogenization, the introduction of fish oil, which provides the finished product with a balanced nutritional composition in terms of omega-3 fatty acids due to which the product has a functional orientation, the introduction of flavor additives that improve the color and taste characteristics of the finished product product, emulsifying the mixture, heat treatment and packaging of the emulsion, resulting in the product becomes homogeneous structure and simultaneously brought to cooking readiness.

In the inventive method for the production of a food product from macrus, the common essential features for him and the prototype are:

- butchering of macrus;

- the introduction of preservatives;

- the introduction of flavoring additives;

- corking.

A comparative analysis of the essential features of the proposed method and prototype shows that the first, in contrast to the prototype, has the following significant distinguishing features:

- when cutting carcasses remove the skin and spinal bone;

- fillets are washed briefly with running water;

- cut into pieces with a size of 1-2 cm ³ ;

- pieces are crushed on a top with a diameter of the holes of the lattice of 3.0-4.0 mm;

- food additives are metered into the minced meat and homogenized for 1-3 minutes;

- make fish oil and other components and emulsify in a homogenizer for 3-7 minutes, until a protein-lipid emulsion is obtained;

- Pack the resulting emulsion in consumer packaging and hermetically sealed;

- heat treatment is carried out for 15-20 minutes from the moment the temperature reaches at least 85 ° C in the center of the emulsion to give the product culinary readiness;

- plant-derived polysaccharides are used as food additives that contribute to structure formation: sodium alginate in an amount together with carboxymethyl cellulose (CMC);

- as a preservative with antimicrobial and antioxidant properties, make water-soluble chitosan;

- in addition, as an aromatic additive, dried green or chopped carrots or red sweet pepper cut into small cubes are added to the emulsifier container.

The set of essential features allowed:

- create a technology for the use of highly watered raw materials, while the product obtained by the proposed method has a functional orientation, due to the enrichment of polyunsaturated fatty acids of the omega-3 type, which are part of fish oil, in addition, the product has high organoleptic properties, since it does not have a characteristic the smell of fish oil.

The technical result is achieved due to the qualitative and quantitative selection of food raw materials for protein-lipid emulsion, complementing each other in nutritional and biological value, with high emulsifying properties for the preparation of a high-quality functional product with a stable structure.

The high water content of the tissues (91.6%) justifies the exclusion of the additional introduction of liquid (water, fish stock, etc.) into the emulsion, which is typical in the technology of emulsions using washed minced fish, fish milk, crustacean meat, and cucumaria [4], which technologically simplifies the claimed method of manufacturing a product based on a protein-lipid emulsion.

The low mechanical strength of the muscle tissue of the macrourus allows us to note a high degree and short time of its grinding.

Macrourus refers to low-protein low-fat fish with white tender sweetish meat, with a shrimp flavor, a specific "fish" smell is almost absent. Macrourus has a rather high amino acid content: tryptophan, lysine and methionine. This brings it closer to the amino acid composition of an ideal protein. Medical and biological tests have established the beneficial effect of macrus meat on metabolic processes in the human body, and the harmlessness and biological value of fish has been determined [5].

According to the claimed invention, to obtain a food product from macrus, fish oil, purified for internal use from cod liver in liquid form, is used as the lipid component of the emulsion (P71.566.48).

On the basis of our own studies of the fatty acid composition of the fish oil used, its optimal amount in the emulsion was established, which provides the physiological human need for the daily intake of polyunsaturated fatty acids (in particular, omega-3 fatty acids). The physiological need for an adult recommended in the Russian Federation is 0.8-1.6 g / day of omega-3 PUFAs [6].

The achievement of the functional orientation of the product from the muscle tissue of the macrus is due to:

- the use of fish oil, which is the main source of omega-3 PUFAs, which improve heart function, reducing the risk of cardiovascular disease, thrombosis, hypertension, normalize blood lipids, heart rate, which indicates the antiatherosclerotic effect of the claimed product;

- enrichment with vitamins of groups A and D2, which are part of fish oil and vitamins of groups B, PP and C, which are part of the muscle tissue of the macrus.

When designing a balanced prescription composition of the claimed food product, an integrated approach to the selection of prescription components was taken into account in order to obtain high organoleptic properties, the functional orientation of the finished products, taking into account the taste preferences of the consumer.

The claimed quantitative intervals of the components are essential features, and deviation from them does not allow to solve the problem posed by the invention.

Thus, a decrease in the content of the lipid component of less than 28.0% leads to the fact that the food emulsion has a liquid consistency that is unstable to the separation of the aqueous phase during storage.

Increasing the content of the lipid component of more than 30.0% is impractical, from the point of view of creating a high-quality food emulsion, since calorie content and price today are becoming one of the most important issues for the consumer.

A certain limit of the lipid component of the emulsion is 28.0-30.0% - for fish oil it was the optimal amount to meet the physiological needs of a person (his daily diet) for the consumption of omega-3-PUFAs. Providing a prophylactic dose of PUFA in the product was calculated by us based on the fatty acid composition of the raw materials used.

Thus, a food product prepared according to the claimed quantitative ranges of the components has an attractive appearance, viscosity and texture for the consumer, as well as sensory properties characteristic of food products with a fairly high fat content.

The resulting food product from the muscle tissue of the macrus has a homogeneous structure; the consistency is moderately dense, porous, tender; color due to added additives; harmonious fishy smell and taste of medium intensity with an additional aroma and taste of added additives.

The characteristics of the chemical and fatty acid composition of the base sample of the finished product from the muscle tissue of the macrus are presented in tables 1 and 2.

Table 1 The chemical composition and the value of the total biological value of the base sample of the finished product from the muscle tissue of macrus (g / 100 g) Name Content,% by weight OTC Water Lipids Protein Minerals base sample from MT macrus * 62.92 30.3 5.9 0.88 86.5 * - the basic sample is the basis of a food product from the muscle tissue of macrus, without making prescription components (dried green onions, sweet peppers and carrots).

table 2 The fatty acid composition of the base sample of the finished product from the muscle tissue of macrus Indicator Content,% of the sum of all fatty acids The amount of saturated LCD 24.94 The amount of monounsaturated LCD 40.63 Amount of Polyunsaturated LCDs 33.16 Sum of polyunsaturated fatty acids ω-6 8.39 Sum of polyunsaturated fatty acids ω-3 22.97 Eicosopentaenoic acid C _{20: 5} 6.32 Docosahexaenoic acid C _{22: 6} 8.25

The consumer properties of functional food products include three components: nutritional value, organoleptic properties and directed physiological effects.

The inventive method for the production of a food product from macrourus allows to obtain a product with high organoleptic properties and biological value, with a directed physiological effect, due to the high biological activity of omega-3 PUFAs, the source of which is fish oil used as the lipid component of the emulsion.

Based on the foregoing, we can conclude that the essential features of the claimed invention have a causal relationship with the achieved technical result, i.e. thanks to these essential features of the invention, it has become possible to solve the problem. Therefore, the claimed invention is new, has an inventive step, i.e. it does not explicitly follow from the prior art and is suitable for use in the food industry.

The method is as follows.

Frozen macrourus (carcass) is naturally thawed in air at a temperature of 18-20 ° C until the temperature in the raw material reaches a temperature of minus 1 ° C to minus 2 ° C. Then the raw materials are washed with running water at a temperature of no higher than 15 ° C. When cutting, the skin and spinal bone are removed, fillets are washed briefly with running water and cut into pieces of 1-2 cm ³ in size, then crushed by a top with a diameter of lattice openings of 3.0-4.0 mm.

Preparation of protein-lipid emulsion based on crushed muscle tissue of macrus (minced meat): table salt - 0.2-0.3%, carboxymethyl cellulose - 0.06-0.1%, sodium alginate - 0.8-1.0%, water-soluble chitosan - 0.25-0.3% is metered into the obtained mincemeat from macrus - 65.0-70.0%. Minced meat with pre-cooked salt and other additives is homogenized for 1-3 minutes. Fish oil - 28.0, -30.0%, and prescription components (green onions - dried - 0.1%, or carrots, or sweet pepper - 11.2%, respectively) are fed into the emulsifier's capacity. The components are emulsified in a homogenizer for 3-7 minutes.

The resulting emulsion is Packed with a dispenser or manually in a consumer container, mainly in glass jars with a capacity of not more than 250 cm ³ and hermetically sealed with lids. Heat treatment is carried out for 15-20 minutes from the moment the temperature reaches at least 85 ° C in the center of the can in order to give the product culinary readiness.

Example 1

Defrost the macrourus and prepare the minced meat, as described above. Preparation of a protein-lipid emulsion based on crushed muscle tissue of macrus (minced meat): table salt - 3.0 g, carboxymethyl cellulose - 1.0 g, sodium alginate - 10 g, water-soluble chitosan - 3.0 g are metered into the obtained mince from the macro - 700.0 g. Stuffed macrus with pre-cooked salt and other additives are homogenized for 1-3 minutes. Fish oil - 300.0 g and dried green onions - 1.0 g are fed into the emulsifier tank. The prepared components are emulsified in a homogenizer for 3-7 minutes.

The emulsion is packaged with a dispenser or manually in glass jars with a capacity of not more than 250 cm ³ and hermetically sealed with lids. Heat treatment is carried out for 15-20 minutes from the moment the temperature reaches at least 85 ° C in the center of the can in order to give the product culinary readiness.

The resulting product has a uniform structure; the consistency is moderately dense, porous, tender; color slightly yellow with a touch of onion; the smell and taste characteristic of boiled meat of macrus, with the aroma and flavor of onions.

Example 2

Carried out analogously to example 1, the exception is only that instead of dried green onions use carrots. Fresh carrots are washed, blanched at a temperature of 100 ° C for 20 minutes, peeled and cut into circles if the size of the carrots is small, or in a semicircle if the size of the carrots is large. Shredded carrots contribute in the amount of 112 g / 1000 g of the finished product.

The resulting product has a uniform structure; the consistency is moderately dense, porous, tender; color pale orange interspersed with carrots; the smell and taste characteristic of boiled meat of macrus, with the aroma and taste of boiled carrots.

Example 3

Carried out analogously to example 1; 2, but sweet red pepper is used as a flavoring and color additive. Fresh red sweet pepper is washed, blanched at a temperature of 100 ° C for 15 minutes and cut into small cubes (pieces). Crushed pepper contribute in the amount of 112 g / 1000 g of the finished product.

The resulting product has a uniform structure; the consistency is moderately dense, porous, tender; pale pink with a touch of pepper; the smell and taste characteristic of boiled meat of macrus, with the aroma and taste of boiled pepper.

The implementation of the proposed invention allows to obtain a food product used as pudding, sandwich mass, filling for culinary products.

Information sources

1. Karaulova E.P., Levankov S.V., Yakush E.V. The effect of transglutaminase on the composition of the heavy chains of skeletal muscle myosins in some species of deep-sea fish [Text]. - Proceedings of TINRO 2007. - Volume 148, pp. 306-312.

2. Drozdova L.I., Pivnenko T.N., Karaulova E.P., Yarochkin A.P. Biochemical characteristics of muscle tissue of deep-sea fish as a source of free amino acids and biogenic peptides [Text] - Izvestiya TINRO, volume 150. - 2007, p. 383-390.

3. Maksimova S.N., Kim G.N., Safronova T.M., Surovtseva E.V. The contribution of individual barriers to the joint antibacterial effect [Text] // Storage and processing of agricultural raw materials. - 2009. - No. 6. - S. 56-57.

4. RF patent No. 2192134 - prototype.

5. Kochneva M.V. Development of technology for production of invertebrates based on protein-lipid emulsions, abstract. dis ... cand. those. sciences. [Text] - Vladivostok, 2002, - 23 p.

6. What is omega-3 fatty acids [Electronic resource] - Access mode: www.meat-milk.ru/meat/articles/2/view/11.html - Zagl. from the screen.

7. Macrourus of the mid-Atlantic ridge - a promising object of fishing [Electronic resource] - Access mode: www.internevod.com/rus/academy/sci...makrurus.shtml. - Zagl. from the screen.

Claims (7)

1. A method of producing a food product from macrus, which includes butchering, adding table salt, preservative, food additives, flavoring additives and corking, characterized in that the skin is removed during cutting, the resulting fillets are cut into pieces 1-2 cm ³ in size, ground into minced meat Then, table salt, a preservative, food additives that are homogenized for 1-3 minutes are dosed into the minced meat, then fish oil is added to form a protein-lipid emulsion, emulsified in the homogenizer for 3-7 minutes with one belt making flavors, packed in consumer packaging, and hermetically sealed, after which a heat treatment is carried out until the center temperature reached the banks are not below 85 ° C to give the product ready cooking, wherein the ratio of components of the product, wt.%:
muscle tissue of macrus 65.0-70.0 fish fat 28.0-30.0 salt 0.2-0.3 nutritional supplements: carboxymethyl cellulose 0.06-0.1 sodium alginate 0.8-1.0 chitosan 0.25-0.3 flavoring additives rest 2. The method according to claim 1, characterized in that plant-derived polysaccharides: carboxymethyl cellulose (CMC) in the amount of 0.06-0.1% by weight of minced meat together with sodium alginate in the amount of 0, are used as food additives that contribute to structure formation 8-1.0% by weight of minced meat. 3. The method according to claim 1, characterized in that also as a food additive, water-soluble chitosan is added in an amount of 0.25-0.3% by weight of minced meat as a preservative having antimicrobial and antioxidant properties. 4. The method according to claim 1, characterized in that as the lipid component of the protein emulsion in the homogenizer tank serves liquid purified fish oil 28.0-30.0%. 5. The method according to claim 1, characterized in that as a flavoring additive make onion green dried 0.1% by weight of the emulsion. 6. The method according to claim 1, characterized in that as a flavoring additive, crushed carrots are added in an amount of 11.2% by weight of the emulsion. 7. The method according to claim 1, characterized in that as a flavoring additive, red sweet pepper is cut into small cubes in an amount of 11.2% by weight of the emulsion.