RU2438364C1 - Method for production of briquetted food hematogen with medium moisture content based on binding protein mass made of farm animals blood plasma - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of briquetted food hematogen in an individual package, intended for clinical, preventive and special alimentation. The method characterisation is as follows: one applies binding mass prepared without high-temperature thermal treatment and based on farm animals blood plasma for introduction of biologically active additives in soluble form easily accessible for the human digestive tract. The food hematogen represents a highly concentrated food system of intermediate content of moisture produced of blood plasma with addition of and preliminary mixing with other food ingredients and biologically active substances with reduced moisture content and of drinking water in the form of crushed flaky ice during the mixture stirring under conditions of cutter treatment at subcryoscopic negative temperature values with subsequent application of a mechanical method of moulding, compaction and packing and the product defrostation in an air current at moderate positive temperature values.

EFFECT: invention ensures production of food hematogen prepared without high-temperature thermal treatment to preserve native molecular structure and protein components rehydration ability.

Description

The invention relates to the food industry and can be used in the production of edible briquetted hematogen with medium humidity in an individual package, which is a product of therapeutic and prophylactic, including dietary and diabetic, nutrition and special purposes.

The present invention solves the problem of producing food hematogen briquetted with medium (intermediate) moisture using a protein binder for biologically active additives, prepared without high-temperature heat treatment based on blood plasma of farm animals, dried, powdery, water-soluble in order to preserve the native molecular structure and the ability to rehydrate instead of using a binder sucrose caramel mass.

In food systems, including products with intermediate humidity, water is contained only in a strongly bound state, in a free or weakly bound state, that is, in a liquid state of aggregation, is not contained. Such products are characterized by high microbiological stability in storage and at the same time have a soft plastic consistency. The vast majority of foods with intermediate humidity has a value of water activity: 0.600≤a _w ≤0.900, units. a _w ; and the value of the mass fraction of moisture: 10≤W≤40,% [Food products with intermediate humidity / ed. R. Davis, G. Berg, K. Parker; per. from English - M .: Food industry, 1980. - 280 p.], [Water in food products / ed. R. B. Duckworth; per. from English - M .: Food industry, 1980. - 376 p.], [Rogov I.A. Water activity in multicomponent food systems: teaching aid / I.A. Rogov, L.F.Mitaseva, N.S. Nikolayev, S.G. Yuzov. - M .: MGUPB, 2009. - 67 p.].

The indicated values of water activity and mass fraction of moisture are also found in food systems, including products containing water in a liquid state of aggregation with sodium chloride dissolved in it [Yuzov S.G. The relationship of water activity index and cryoscopic temperature of food systems and products // Meat industry. - 2010. - No. 6. - S. 59-61]. These products also have high microbiological storage stability. Both types of food systems of medium humidity are considered more correct, and therefore this term has a more general meaning.

In the course of innovative technological studies, the ability of dry blood plasma concentrates of farm animals to form highly concentrated aqueous food systems with viscoplastic and binding properties, like a sucrose-based caramel mass, was found only at low and medium positive temperatures.

This technological discovery made it possible to use dry briquetted food hematogen as the closest analogue, produced according to traditional technology using caramel binder based on granulated sugar, starch syrup, condensed milk (whole) with sugar and the addition of a dry preparation of hemoglobin or dry black food albumin. Additional active substances are also added - iron sulfate heptahydrate and ascorbic acid (vitamin C). As a prototype, you can use briquetted hematogen and the method of its production according to TU 9126-003-57195696-06, TU 9126-017-00480684-05, TU 9126-003-25743972-2004, RF patent No. 2119756.

The disadvantages of this product include a rather high content in the formulation of low molecular weight carbohydrates, such as sucrose, which is opposed to modern biomedical, including dietary, recommendations for a healthy human diet, as well as the need for using syrup or caramel mass for this type of product process conditions at temperatures above 100 ° C.

The problem is solved in a method for the production of food hematogen briquetted with medium humidity on the basis of a protein binder for biologically active additives, including pre-mixing the blood plasma of farm animals dried powdered water-soluble as a protein binder with other low-moisture food ingredients, including biologically active additives such as hemoglobin or albumin black food, vitamin miner complex, and flavor components, such as sweeteners with powder consistency and flavorings, using a mixer, the production of flake ice or snow from drinking water on an ice machine and its crushing / loosening on a cutter, which is added in a strictly fixed amount to the composition of a highly concentrated food system of medium / intermediate moisture, which is the prepared protein binder mass having viscoplastic properties, like a caramel mass, mechanical mixing to components in a loose state at subcryoscopic negative temperatures on the cutter followed by molding, followed by ramming the mass, in the form of briquettes of various shapes, packaging the product in the form of piece products in individual bags with barrier properties, including under vacuum or in a modified gas medium, mechanized by a method, for example, using flow-mechanized lines for confectionery products, and heating the product in a stream of warm air for the purpose of conducting processes ttaivaniya ice crystals swelling / dissolution of dry components and accelerated pattern formation due to redistribution of moisture in the product.

The proposed method is characterized in that in addition to the composition of the product can be introduced bacteriostatic preservatives and antioxidants.

The proposed method for the production of edible hematogen briquetted with medium humidity on the basis of a protein binder for dietary supplements is characterized by the distinguishing feature that instead of a caramel binder made from granulated sugar using heat treatment at temperatures above 100 ° C, for placement in of biologically active additives in readily available form, including soluble in water, a binder mass based on ve blood plasma of farm animals with a native molecular structure, prepared at negative subcryoscopic and moderate positive values of the treatment temperature, that is, without the use of high-temperature heat treatment. It is a food system with medium (intermediate) humidity and has viscoplastic properties, like a caramel mass, but at moderate positive temperatures.

This invention can be used for the production of food with an average humidity of a mechanized molding method intended for therapeutic, prophylactic and special nutrition, including products such as hematogen, with the addition of biologically active substances and various food ingredients with a low moisture content.

During the theoretical stage of innovative technological research, it was found that in the production of food products subjected to drying, including the manufacture of products with medium (intermediate) humidity, blood plasma from farm animals and most types of water-soluble ingredients based on it, added to food system, due to its ability to form aqueous solutions of high viscosity block convective drying (drying) of food products. To solve this technological problem, various methods for processing blood plasma were proposed and developed based on the coagulation of its albumin and globulin protein fractions [A. Zharinov. The multifunctional use of blood plasma and protein-containing systems based on it in the technology of meat products. Dis. Doct. tech. sciences. - M .: MIPB, 1991]. The specified technology is quite complex and requires the use of additional chemical agents and equipment, including for heat treatment.

When solving the problem of production of food products of medium (intermediate) humidity with the addition of blood plasma produced without high-temperature heat treatment, the most radical and at the same time simple way to solve this technological problem was found, based on the use of food ingredients with only low moisture content in the product formulation and drinking water added in a strictly fixed amount to the system. Moreover, this method or technical solution can be implemented by two technological methods:

1. Dissolution of the dried blood plasma with other food ingredients in dry powder form in water or an aqueous solution of food ingredients using stirrers.

2. Mixing the blood plasma of the dried powdered water-soluble together with other food ingredients in dry powdered form with pre-crushed scaly ice or loosened snow, prepared from drinking water on an ice machine, in a loose state at subcryoscopic negative temperatures using a cutter, and subsequent mechanized molding, accompanied by ramming of the mass, individual sealed packaging and heating of the product in a stream of warm air for conducting processes of thawing of ice crystals in the food system, swelling / dissolution of dry components and accelerated structure formation of the product.

The first technological method is intended for the preparation of a protein binder mass, which is an independent food system with intermediate humidity, with an average dry matter content. The second technological approach is for a protein binder mass with a high dry matter content in order to prevent the formation of dry lumps and uneven distribution of components with stirring.

In the proposed method for the production of a briquetted food hematogen bar with medium humidity, a protein binder mass from the blood plasma of farm animals of dried powdered water-soluble together with other low-moisture food ingredients, prepared using the second processing technique, is used as a binder component for biologically active additives, also introduced into the product in a dry powder state, instead of sugar-based caramel mass esk.

A method for the production of edible hematogen briquetted with medium humidity based on a protein binder for dietary supplements is carried out in practice as follows.

The dry components of the product are preliminarily mixed, that is, blood plasma of dried powdery water-soluble, dry preparation of hemoglobin or dry black albumin of food, vitamin-mineral complex, sweetener (fructose, saccharin) with a consistency in the form of powder and flavor using special mixers or dough mixers or auger mixers type. Then, flake ice is crushed with the help of a cutter or the snow obtained on the ice maker from drinking water is crushed, a complex dry mixture is introduced into the cutter in parts and a protein binder mass is produced by subcryoscopic negative temperature values, which is the basis of the product, with evenly distributed inside it volume of biologically active additives already at this stage of production.

When producing hematogen to obtain a protein binder mass of medium (intermediate) moisture and a viscoplastic consistency, like caramel-based hematogen, drinking water is introduced into its composition in a predetermined strictly fixed amount, depending on the specific formulation of the product. The recommended ratio of drinking water in the form of ice / snow and blood plasma of dried powdered water-soluble (excluding other dry components) when preparing the product is respectively: 23.9: 76.1-35.1: 64.9 (wt.%).

As a blood plasma of dried powdered water-soluble, a dry albumin preparation from pork and beef blood plasma of the SONAC company (manufactured in Holland) is used [Bulychev I.N., Partner-M company. New products of world manufacturers // Meat industry - 2009. - No. 9. - S.26-28]. It is possible to use commercial preparations of the specified food ingredient of other brands, firms or NGOs, etc.

As a source of biologically active hemoglobin, a dry preparation of hemoglobin from red blood cells of farm animals or food albumin is used, and ascorbic acid (vitamin C), which is part of the vitamin-mineral complex, is used as a stimulant for the absorption of organic iron by the human body.

The composition, ratio and dosage of biologically active additives in the protein binder mass is determined by biomedical recommendations, including according to the current technology of dry edible hematogen briquetted, produced by the traditional production method.

The hematogen also contains flavoring components based on sweeteners, for example, fructose or saccharin, crushed to a powder consistency, and flavors of natural origin or identical to natural ones, for example vanillin, in the form of a single dry mixture in an amount depending on the desired organoleptic characteristics.

Subject to the subsequent packaging of the product in individual bags that do not have barrier properties, as well as without the use of vacuum or a modified gas medium, the bacteriostatic preservatives and antioxidants (antioxidants), preferably of natural origin, in dosages according to traditional technology, are added to its composition. This is carried out in the process of preparing a protein binder mass with preliminary mixing of its dry components.

The above ingredients are pre-mixed in a dry powder state, and only after that a hematogen is prepared from them on the basis of a protein binder mass from the blood plasma of farm animals.

Applied drinking water filtration multistage treatment.

After unloading the prepared product on the basis of protein binder mass from the cutter, the product is formed and individually packaged in a mechanized way, for example, using flow-mechanized lines for confectionery products. Molded briquettes can be made in the form of a plate, parallelepiped, bar, cylinder or disk. The molding machine must be provided for solid food systems with high viscosity and low ductility at negative subcryoscopic temperatures. Product packaging is carried out in individual moisture-, vapor- and gas-tight bags (the option is possible under vacuum or in a modified gas environment). After that, the product is heated in a stream of warm air with a temperature of up to 40 ° C to structure the system, put into a common container and sent for storage and sale in a distribution network.

The value of the mass fraction of moisture in the finished product can be 2.2%, 5.0%, 26.8%, depending on the type (type) of the formulation used, that is, on average it should be 10-20%. The most objective criterion for assessing the moisture state in a product is an indicator of water activity (a _w ), the recommended value of which for dry food briquetted hematogen should be a _w ≤0.600, at which the development of most types of microorganisms is completely stopped [Rogov I.A. Water activity in multicomponent food systems: teaching aid / I.A. Rogov, L.F.Mitaseva, N.S. Nikolayev, S.G. Yuzov. - M .: MGUPB, 2009. - 67 p.].

In the future, the use of water activity indicator to control the moisture state in food systems during the development and industrial production of food products, especially for therapeutic purposes, will significantly increase the standardized shelf life (shelf life) of products. At the same time, the amount of decrease in moisture content in the food system will have a limited strictly fixed character and the structure of the produced product will maintain softness and plasticity of consistency at a level acceptable for high-quality chewing when eating food and good assimilation of the product by the human intestinal tract.

The actual yield of the finished product after molding in relation to the mass of raw materials together with drinking water should be equal to 100% (minus losses during pouring and bottling of ingredients, weighing error, etc.).

Storage conditions and shelf life: in a dry, dark place at room temperature not higher than 15-25 ° С and relative humidity not more than 70-75% for 6-8 months, similar to dry food briquetted hematogen, developed according to traditional technology.

The invention allows to solve the problem of production of food hematogen briquetted with medium humidity based on a protein binder for dietary supplements, which is a highly concentrated food system of medium (intermediate) moisture and is produced from dried blood water-soluble powder of farm animals with the addition and preliminary mixing with other food ingredients , including biologically active additives, with a low content of moisture hygiene, as well as from drinking water in the form of crushed flake ice (snow) in a predetermined strictly fixed amount in the composition of the system without the formation of dry lumps and uneven distribution of components when mixing the mixture under processing conditions on the cutter at subcryoscopic negative temperatures with the subsequent application of a mechanized molding method (along with ramming) and packaging of the product and heating of the product in a stream of air at moderate positive temperatures to preserve injuries of the native molecular structure and the ability to rehydrate protein components.

Claims (2)

1. A method of manufacturing a food grade hematogen briquetted with medium moisture based on a protein binder for dietary supplements, comprising pre-mixing the blood plasma of farm animals with dried, water-soluble powder protein as a protein binder with other low-moisture food ingredients, including biologically active additives, such as a preparation of hemoglobin or albumin is a black food, vitamin-mineral complex, and flavor components, such as sweeteners with a texture in the form of powder and flavorings, using a mixer, the production of flake ice or snow from drinking water on an ice machine and its crushing / loosening on a cutter, added in a strictly fixed amount to a highly concentrated food system of medium / intermediate humidity, which is the prepared protein binder mass having viscoplastic properties like a caramel mass, mechanical mixing of the components in a loose state For subcryoscopic negative temperatures on the cutter, followed by molding, followed by ramming of the mass, in the form of briquettes of various shapes, packaging the product in the form of piece products in individual bags with barrier properties, including under vacuum or in a modified gas medium, by a mechanized method, for example, using flow-mechanized lines for confectionery products, and heating the product in a stream of warm air in order to carry out the processes of thawing ice crystals, Haniya / dissolution of dry components and accelerated pattern formation due to redistribution of moisture in the product. 2. The method according to claim 1, characterized in that in addition to the composition of the product are introduced bacteriostatic preservatives and antioxidants.