RU2529908C1 - Mussel sauce - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: sauce includes an acidic hydrolysate of mussel meat neutralised with potassium hydroxide and an enzyme hydrolysate produced with usage of "Protozym" enzyme preparation. Additionally, the sauce includes a food chelate complex, sugar sand, a food stabiliser, citric acid and water. All the components are used at the specified ratio.

EFFECT: mussel meat sauce production.

3 cl, 4 tbl

Description

The invention relates to the fishing industry, namely the production of shellfish products, such as sauces.

A known method of producing protein-carbohydrate mussel concentrate based on enzymatic hydrolysis. Seawater enclosed between the flaps is removed from the mollusks, crushed, mixed with water, heated, then two-stage hydrolysis is carried out: protosubtilin is used in the first stage, and malt extract is used in the second. Next, the hydrolyzate is filtered, centrifuged and concentrated (RF patent No. 2066105, A23J 1/04, A23L 1/333, publ. 1996).

A known method of producing high protein food concentrates and protein products having a functional purpose. To obtain food protein products and protein concentrates, the hydrolysis of raw materials is carried out with the Protamex enzyme preparation with an activity of 400 PE / g in an amount of 0.1-0.2% of the mass of ground raw materials. Hydrobionts and waste from their processing are used as feedstock. Flavors and spices may be added to the protein product or protein concentrate. The resulting hydrolyzate is a protein dense homogeneous mass from whitish to cream in color with a pleasant smell and meat aftertaste, without bitterness. Protein hydrolyzate is used to produce dry protein supplements, protein sauces, fillings and seasonings for cold appetizers, first or second courses (RF patent No. 2331202 A23J 1/04 A23L 1/333, 2007).

Known protein hydrolyzate obtained from cucumaria by enzymatic hydrolysis of crushed raw materials proteolytic enzyme obtained from the insides of the crab at a temperature of 30-45 ° C for 14-24 hours, followed by inactivation of the enzyme by heating. The obtained cucumar hydrolyzate is introduced into milk to obtain fermented milk products for therapeutic and prophylactic purposes (RF patent 2095000 A23J 1/04, 1995).

However, the known hydrolysates are characterized by insufficiently satisfactory organoleptic properties. As a rule, they are used in the form of protein fortifiers when creating combined products, and not as a finished, independent product.

Known protein sauce containing up to 85 wt. % protein hydrolyzate from the scallop mantle, as well as spices in the form of a spicy decoction and flavoring additives to give the product taste and aromatic properties. Protein sauce has a high biological and nutritional value, good organoleptic properties, it can be used as a mass consumption product as well as a product of herodietic prescription (RF patent No. 2365291 A23L 1/24, 2009).

The technical task of the claimed invention is to expand the range of sauces based on biologically active additives obtained from mollusks.

The problem is solved by creating a mussel sauce, including an acidic hydrolyzate of mussel meat neutralized with potassium hydroxide, and an enzymatic hydrolyzate obtained using the enzyme preparation Protozim, food chelate complex, granulated sugar, food stabilizer, citric acid and water, in the following ratio wt. %:

acid hydrolyzate 29-60 enzymatic hydrolyzate 2.5-7.7 food chelating complex 0.3-0.6 granulated sugar 5-7 food stabilizer 0.1-0.4 lemon acid 0.1-0.25 water rest

In addition, the mussel sauce additionally contains flavoring additives. As a food stabilizer use additives obtained from red algae, or fruits, seeds and tubers of plants, such as guar gum, obtained from seeds of Cyamopsis tetraganoloba (Pea tree).

The claimed technical result is expressed in obtaining a product - a sauce enriched with essential macro- and microelements, such as K (potassium) and Zn (zinc), in a bioavailable organically bound form, in an amount that partially provides the physiological need for these elements with essential and essential amino acids, including taurine.

The components of the sauce are introduced taking into account the complementarity and to create a synergistic effect, providing the sauce a piquant taste, aroma of seafood, a dense texture.

An acid hydrolyzate from K-shaped mussel meat is obtained by hydrolysis of mussel meat with hydrochloric acid, followed by neutralization with potassium hydroxide, a dark brown liquid with a unique, optimally balanced complex of components necessary for the human body: essential and essential amino acids, taurine, low molecular weight peptides, including the number of carnosine, essential polyunsaturated fatty acids, melanoidins, biogenic macro- and microelements (potassium, calcium, iron, zinc, chromium, selenium, etc.) in an easily digestible form.

In this composition, an acid hydrolyzate acts as the basis for creating a mussel sauce, it gives the product color, taste, smell and salinity and provides it with a complex of nutrients.

An enzymatic hydrolyzate from mussel meat is a dry powder of light yellow color, with a characteristic smell of seafood. It acts as a source of smell, taste, salinity, enriches the product with peptides and amino acids, micro and macro elements.

Food chelating complex - light yellow powder, with a characteristic aroma of seafood. It acts as the main source of zinc in an organically bound form and provides its functional consumption rate. Zinc is involved in the synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Inadequate intake leads to anemia, secondary immunodeficiency, cirrhosis, sexual dysfunction, and fetal malformations.

Sugar is involved as a component that gives the product a certain taste, softening the harsh notes of acid hydrolysates and affects the viscosity of the sauce.

Citric acid regulates acidity and thereby gives a new taste to mussel sauce.

A food stabilizer acts as a component responsible for the texture or structure of mussel sauce, while additives obtained from red algae, such as carrageenan, or fruits, seeds and tubers of plants, such as guar gum, obtained from seeds of Cyamopsis tetraganoloba (Pea wood).

For a variety of assortments, flavor additives, for example, mushrooms, dill with garlic, paprika, etc. are additionally added to the mussel sauce.

Physico-chemical characteristics and chemical composition of mussel sauce are presented in Tables 1 and 2, respectively, safety indicators and organoleptic characteristics of the sauce are given in Table 3.

Examples of mussel sauce are presented in table 4.

Table 1 Physico-chemical characteristics of mussel sauce No. Indicators Allowed Levels Physical and chemical indicators: one pH 4.9-5.7 2 The salt content,% 6.5-12 3 Viscosity, P 6.0-7.5 four Solids,% 23-30 5 K (potassium), mg / 100 g 1248-4166 6 Zn (zinc), mg / 100 g 5.9-20.0

table 2 The chemical composition of mussel sauce Name Content% Squirrel Fat Moisture Ash Carbohydrates Mussel sauce 8-12 0.1-0.3 70.0-77.0 4,5-10,7 6-14

Table 3 Safety indicators and organoleptic characteristics
mussel sauce No. Indicators Allowed Levels Microbiological indicators: one KMAFANM, CFU / g, no more 5 ∗ 10 ³ 2 BGKP (coliforms) 1,0 3 S. aureus 1,0 four Sulfite-reducing clostridia - 5 Pathogenic, including salmonella and L.monocytogenes 25 Toxic elements: 6 Lead 10.0 7 Arsenic 5,0 8 Cadmium 2.0 9 Mercury 0.2 Organoleptic indicators: 10 Taste Seafood-like, no off-flavor eleven Smell Seafood-like, pleasant, odorless 12 Color Light brown to black 13 Consistency Liquid; light precipitation allowed

Table 4 Recipe for mussel sauce Components Example 1 Example 2 Example 3 Example 4 Acid hydrolyzate 59.0 38,0 29.7 45.0 Enzymatic hydrolyzate 3.3 5.1 7.6 5.7 Food Chelate Complex 0.3 0.3 0.3 0.3 Granulated sugar 8.3 6.0 4.3 6.8 Food Stabilizer: carrageenan 0.2 0.4 0.3 guar gum 0.1 Lemon acid 0.15 0.17 0.18 0.2 Water 28.75 50,2 57.4 41.5 Flavoring additives: - mushrooms 0.12 dill with garlic 0.13 paprika 0.2

Claims (3)

1. Mussel sauce, including an acidic hydrolyzate of mussel meat, neutralized with potassium hydroxide, and an enzymatic hydrolyzate obtained using the enzyme preparation Protozim, food chelate complex, granulated sugar, food stabilizer, citric acid and water, in the following ratio wt. %:
acid hydrolyzate 29-60 enzymatic hydrolyzate 2.5-7.7 food chelating complex 0.3-0.6 granulated sugar 5-7 food stabilizer 0.1-0.4 lemon acid 0.1-0.25 water rest 2. Mussel sauce according to claim 1, characterized in that it further comprises flavoring additives. 3. Mussel sauce according to claim 1, characterized in that as a food stabilizer use additives obtained from red algae, or fruits, seeds and tubers of plants, for example guar gum, obtained from seeds of Cyamopsis tetragonoloba (pea tree).