RU2821540C1 - Milk peptide sauce - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: milk peptide sauce includes rye flour sauteed in butter, milk, salt, a hydrolyzate obtained by high-temperature treatment at 130–140 °C for 1 hour heads of smoked sprats, sea-buckthorn oil concentrate, with the following ratio of components, wt.%: butter, fat 72%—10–15; rye flour—4.5–9; 10% fat cow milk—50–70; smoked sprat hydrolyzate—5–15; sea buckthorn oil, concentrate—5–15; salt—0.5–1.

EFFECT: has high biological value, improved organoleptic properties and longer storage life.

1 cl, 5 tbl

Description

The invention relates to the field of food industry, in particular to the production of multicomponent peptide sauces and compositions used in the preparation of salads, meat or fish main courses, can be used in the manufacture of functional products with targeted action, in particular biologically valuable products used to strengthen the musculoskeletal system apparatus.

Functional food products are widely consumed by a wide segment of the population, can take the form of traditional or innovative dishes, and contain functional ingredients that have a beneficial effect on the human body. Functional products are not medicinal products, but are aimed at preventing individual diseases, strengthening the body as a whole or its individual systems, and optimizing the passage of biochemical reactions.

Collagen is needed to strengthen the musculoskeletal system and prevent its diseases. In terms of chemical composition and structure, the closest thing to human collagen is marine collagen, found in fish. Hydrolyzate from smoked sprat heads, obtained by high-temperature treatment at 130-140°C for 1 hour, is a mixture of peptides with a molecular weight (MW) of 10-500 kDa. Peptides with such a molecular weight have the ability to restore collagen tissue of the musculoskeletal system. Phenolic components from the hydrolyzate, found in the additive due to smoking of the starting raw material (sprat heads), increase the shelf life of the products due to antioxidant and antiseptic properties (RU 2727904, IPC A23L 17/00, publ. 07/24/2020).

The functional ingredients are various vegetable oils with valuable biological composition, such as sea buckthorn oil, rich in vitamin E and beta-carotene. Beta-carotene is provitamin A, has an immunostimulating effect and antioxidant capacity. Vitamin E is involved in the synthesis of collagen, is necessary for strengthening joints and ligaments, and is an antioxidant.

To prevent and strengthen the musculoskeletal system, it is necessary to contain macro- and microelements in the diet. Rye flour, unlike wheat flour, contains higher amounts of manganese, copper, zinc, calcium and magnesium. Calcium is involved in the formation of skeletal bones. In order to absorb and increase the bioavailability of calcium, magnesium intake is necessary. Zinc stimulates the synthesis of calcitonin, a hormone that prevents resorption (resorption, destruction) of bone tissue. Manganese, by binding with vitamin C to form manganese ascorbate, stimulates collagen synthesis. Copper stimulates collagen synthesis and participates in the formation of the connective framework of bone and cartilage tissue.

Food compositions in the form of sauces, enriched with peptides, vitamins, macro- and microelements, with high nutritional and biological value, are promising products that can be used both for widespread consumption and for strengthening and preventing the musculoskeletal system of certain population groups.

A protein sauce is known (RU 2365291, IPC A23L 1/24, published on August 27, 2008) containing a protein hydrolyzate from the scallop mantle, obtained by enzymatic hydrolysis of an aqueous solution of crushed scallop mantle with the enzyme Decozyme-NP in an amount of at least 1 wt. % enzyme per mantle mass at a hydromodulus of the initial solution of 1:(1.5-2.5) and a temperature of 47-55°C, followed by inactivation of the enzyme at a temperature of 80-90°. Additionally, the sauce contains a spicy decoction and flavoring additives in the form of sugar, mustard, food acid in the following ratio of components, wt. %: protein hydrolyzate from scallop mantle 70-85, spicy broth 9.0-10.5, mustard 5.5-6.5, granulated sugar 3.0-3.7, food acid 0.4-0.8 .

This recipe is not organoleptically pleasant enough and has a specific fishy aroma. This sauce uses protein-nucleic acid hydrolyzate obtained from the scallop mantle. The hydrolyzate contains free essential amino acids, mainly leucine, methionine, but lacks glycine, alanine, proline and hydroxyproline, which are necessary to strengthen the musculoskeletal system. Also, the recipe does not contain antioxidant substances, as a result of which the product has insufficient storage capacity.

There is a known formulation of a functional food additive for fish products (RU2673201, IPC A23L 33/18, published on November 22, 2018), including a hydrolyzate from the heads of cephalopods - Commander squid, flour from Jerusalem artichoke tubers and soy lecithin in the following ratios, parts by weight .: hydrolyzed Commander squid heads 55-75, flour from Jerusalem artichoke tubers 15-25, soy lecithin 10-20.

This additive cannot be used as a paste, because it has the form of a powder with the named components, is not organoleptically pleasant enough, is introduced exclusively into fish products only as a source of functional components - inulin and lecithin, which are in harmony with the taste of fish products. In this food supplement, the main source of protein is hydrolyzed squid heads, which contains high-molecular proteins, nucleic acids, minerals and other substances, mostly water-insoluble, with specific flavor and aromatic properties. There are no substances in this supplement that compensate for these specific tastes and aromas.

A known recipe for seafood sauce (CN113647606 (A), IPC A23L 27/60, published 11/16/2021), consisting of 1 part of fermented fish broth, 0.5-1.5 parts of crushed bone enzymolysis product, reaction liquid Maillard and an appropriate amount of yeast extract, crushed dried seafood and edible oil. Fermented fish stock is prepared by removing the innards of the fish, cleaning, adding fine salt, marinating, fermenting for at least 48 hours, adding water, boiling over high heat and simmering for at least 4 hours. The Maillard reaction solution is prepared by adding the enzyme to ground bone tissue, performing enzymolysis for at least 4 hours to obtain a broth, adding the Maillard reaction promoter, and performing the reaction.

This sauce is not organoleptically pleasant enough and has a pronounced fishy smell. Maillard reaction liquid and accelerators are also used, which makes the sauce not a natural product, but a chemically created one. The process of making the sauce is energy-intensive, lengthy (over 56 hours) and labor-intensive. There are no substances in this supplement that compensate for these specific tastes and aromas.

The closest technical solution is milk sauce (N.A. Anfimova, T.I. Zakharova, L.L. Tatarskaya “Cooking”, 1987, pp. 88-89). Milk sauce prepared with flour sautéed in butter until light creamy. Whole milk or diluted with water is brought to a boil. White flour fat sauté is prepared in a thick-bottomed bowl. The flour is sautéed especially carefully so that it hardly changes its color. The hot flour sauté is gradually diluted with hot milk with continuous heating and stirring, boiled for 7-10 minutes, adding salt and sugar. The sauce is stirred, filtered, brought to a boil and sealed with pieces of butter so that a film does not form on the surface during storage.

However, this sauce contains practically no peptides and vitamins. It has low biological value and is not functional. The wheat flour used in the recipe contains a minimal amount of dietary fiber, macro- and microelements. Due to its low biological value, it does not contain substances that affect the musculoskeletal system. The sauce has a low organoleptic characteristic and does not have a pronounced taste or smell. Due to the high fat content and lack of antioxidant substances, it is subject to rapid fat oxidation and spoilage. Recommended for consumption immediately after preparation.

The invention solves the problem of obtaining a sauce with increased biological value, improved organoleptic properties and a longer shelf life, through the use of a different type of flour, the introduction of an additive obtained from fish raw materials, which is a source of low molecular weight peptides with antioxidant properties, the use of vegetable oil that increases the biological value and improving the organoleptic characteristics and shelf life of the sauce.

To obtain the necessary technical results in a well-known sauce containing flour, milk, and salt sauteed in butter, it is proposed to use rye flour, add hydrolyzate from smoked sprat heads, obtained by high-temperature treatment at 130-140 ° C for 1 hour of smoked sprat heads, concentrate sea buckthorn oil with the following ratio of components, wt. %: butter, fat. 72% - 10-15; rye flour - 4.5-9; 10% fat cow's milk - 50-70; hydrolyzate from smoked sprat heads - 5-15; sea buckthorn oil, concentrate - 5-15; salt - 0.5-1.

The composition of a functional peptide sauce with a smoky aroma is intended for food use as an addition to a main meat or fish dish, a salad dressing or an independent product as a source of highly digestible and physiologically active low molecular weight peptides and carotenoids with antioxidant and antiseptic properties contained at the functional level , valuable biologically active substances - vitamins, dietary fiber.

At the same time, one of the main problems of the composition of food sauce fish products is solved, associated with the quality of the protein component in terms of its increased quantitative content and qualitative composition, represented by low molecular weight active peptides. At the same time, the organoleptic characteristics of the sauce containing fish components are improved by introducing the aroma and taste of smokedness characteristic of sprat hydrolyzate from smoked sprat heads, compensating for specific fishy flavors.

The introduced hydrolyzate from smoked sprat heads is a mixture of peptides with a molecular weight of 10-500 kDa, obtained by high-temperature hydrolysis. The hydromodule (a mixture of chopped smoked sprat heads and water in a 1:1 ratio) undergoes hydrolysis and is then fractionated. The average fraction of dissolved peptides MM 10-500 kDa sublimates, resulting in a powder with a mass fraction of water of 2.94 - 14.4% and a mass fraction of protein (including peptides) of 60.1 - 84.4%. Peptides with such a molecular mass have increased digestibility and the ability to restore collagen tissue of the musculoskeletal system. Table 1 shows the amino acid composition of the hydrolyzate.

Hydrolyzate from smoked sprat heads contains almost all essential amino acids. It is characterized by a high content of taurine, histidine and alanine.

Due to the phenolic components from the hydrolyzate of smoked sprat heads, the shelf life of the proposed peptide sauce increases. The antioxidant and antiseptic properties of the hydrolyzate are due to the formation of a new chemical nature due to the chemical addition at high temperatures to the functional groups of amino acids of smoke components of aromatic nature found in smoked fish heads, with the formation of phenolpeptides that have pronounced antioxidant and antiseptic effects.

Sea buckthorn oil added to the sauce increases the organoleptic characteristics of the sauce, partially masks the bright taste and aroma of the hydrolyzate, increases the biological value due to the high content of beta-carotene and vitamin E. Sea buckthorn oil contains a large amount of carotenoids, tocopherols, unsaturated fatty acids (oleic, linoleic , linolenic), phospholipids. The high antioxidant capacity of these compounds and their synergism have been proven. Vitamin E is necessary to strengthen the musculoskeletal system, as it is involved in collagen synthesis.

The addition of rye flour instead of wheat is due to the organoleptic characteristics, increased content of dietary fiber, macro- and micronutrients in rye flour. Rye flour increases the biological value of the sauce due to the content of manganese, copper, zinc, calcium and magnesium. These macro- and microelements are involved in strengthening the musculoskeletal system. Calcium is involved in the formation of skeletal bones. In order to absorb and increase the bioavailability of calcium, magnesium intake is necessary. Zinc stimulates the synthesis of calcitonin, a hormone that prevents resorption (resorption, destruction) of bone tissue. Manganese, by binding with vitamin C to form manganese ascorbate, stimulates collagen synthesis. Copper stimulates collagen synthesis and participates in the formation of the connective framework of bone and cartilage tissue.

The invention makes it possible to obtain a natural milk peptide sauce with a high content of peptides, the digestibility of the sauce is improved due to the low molecular weight (MM) of the introduced peptides (MM 10-500 kDa), the content of vitamin C, E and beta-carotene is increased to a functional level due to the addition of sea buckthorn oils, the content of macro- and microelements increases due to the addition of rye flour.

A specific example of obtaining the proposed sauce.

Example 1. A composition is created as follows. Into a pre-prepared mixture consisting of melted butter 15 g, browned rye flour 4.5 g and milk 10% weighing 50 g, add 15 g of hydrolyzate obtained by high-temperature treatment at 130-140 ° C for 1 hour heads of smoked sprat (water ratio 1:1), and sea buckthorn oil 15 g. Then salt 0.5 g is added to the mixture. The mixture is homogenized until a homogeneous sauce mass is obtained.

The finished sauce is a homogeneous mixture of viscous consistency with a bright orange color without inclusions. The sauce has a bright smoky aroma and a pronounced creamy taste with harmonious flavors of smoke and sea buckthorn. There is a faint fishy aroma and taste.

Example 2. The composition is created as follows. Into a pre-prepared mixture consisting of 10 g melted butter, 9 g browned rye flour and 10% milk weighing 70 g, add 5 g of hydrolyzate and 5 g of sea buckthorn oil. Then 1 g of salt is added to the mixture. homogenize until a homogeneous sauce mass is obtained.

The finished sauce is a homogeneous mixture of a more liquid consistency with a light yellow color without inclusions. The sauce has a faint smoky aroma and a pronounced creamy taste with a faint taste of sea buckthorn. Fishy aroma and taste are almost completely absent.

Tables 2 and 3 present the formulations used in the implementation of specific examples of obtaining the product and the organoleptic characteristics of the product.

If you follow the recipe stated in the formula (examples 1 and 2), you get a sauce with a harmonious aroma and taste. When the hydrolyzate content (example 3) increases above the specified limits, the organoleptic characteristics of the sauce deteriorate, a sharp fish taste and unpleasant bitterness appear. When the content of sea buckthorn oil increases above the specified limits (example 4), the sauce has a strongly sour taste. When adding sea buckthorn oil and hydrolyzate below the specified limits (example 5), the sauce has a creamy taste without hints of smoke and sea buckthorn. Table 4 calculates the biological value of the resulting product.

The resulting sauces are functional in terms of the content of vitamin E and beta-carotene, except for example 5, also example 4 is many times higher than the consumption of beta-carotene, which can cause health problems if the diet is incorrectly formulated. The sauce contains protein, most of which are peptides with an MW of 10-500 kDa, which have increased biological value.

The addition of ingredients with pronounced antioxidant properties increases the shelf life of products, as shown in Table 5.

As a result of microbiological studies, it was revealed that there was no development of foreign microflora in the sauce when stored for a month at 4±2°C, which confirms the increase in the shelf life of the sauce due to the antiseptic and antioxidant properties of the ingredients (hydrolyzate from smoked sprat heads and sea buckthorn oil).

Thus, the proposed milk peptide sauce, in comparison with the closest analogue, has increased biological value, improved organoleptic properties and a longer shelf life. The proposed sauce is especially recommended for consumers who need to strengthen the musculoskeletal system.

Claims (2)

Milk peptide sauce, including flour, milk, salt sauteed in butter, characterized in that they use butter with a fat content of 72%, cow's milk with a fat content of 10%, milk peptide sauce additionally contains a concentrate of sea buckthorn oil, a freeze-dried middle fraction of dissolved peptides MW 10-500 kDa, obtained by high-temperature hydrolysis of a mixture of crushed heads of smoked sprat and water in a 1:1 ratio at 130-140 ° C for 1 hour, and rye flour is used as flour, with the following content of initial components, wt. %: butter, fat content 72% 10-15 Rye flour 4.5-9 cow's milk with 10% fat content 50-70 sublimated middle fraction dissolved peptides MW 10-500 kDa, obtained by high temperature method hydrolysis of a mixture of chopped smoked heads sprat and water in a 1:1 ratio at 130-140°C within 1 hour 5-15 sea buckthorn oil concentrate 5-15 salt 0.5-1