RU2836789C1 - Method of producing protein additive for fish products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: disclosed is a method of producing a protein additive for fish products from secondary fish raw material, characterized by that the raw material is washed, milled, mixed with water, enzymatic hydrolysis is carried out at temperature of 40 °C for 2.5 hours, enzyme is inactivated by heating, wherein before hydrolysis raw material is preliminarily boiled at water ratio of 1:1 and temperature of 85 °C for 25 minutes, the enzyme preparation used is Enzi-Mix U with activity of 100 units/g in amount of 0.1% of the mass of the crushed secondary raw material, and after inactivation of enzyme preparation solid residue is separated from hydrolysate, which is dried, crushed to particle size of not more than 0.2 mm and used as a mineral component of a protein additive, after which a multifunctional mixture “МИТПРО М750” is added, as well as a food colouring agent at a certain value of the number of components, the components are mixed, the obtained product is formed, maintained at temperature of (0-4) °C for 1 hour to obtain a dense consistency and stored frozen.

EFFECT: invention enables to obtain a protein additive from secondary fish raw material, having a denser structure, which is preserved during heat treatment, with an enriched mineral composition.

2 cl, 1 dwg, 3 tbl, 7 ex

Description

The invention relates to the food industry and can be used as a protein additive in the production of molded products from fish raw materials that undergo heat treatment.

A method for producing a fatty additive for fish products is known (RU 2791912, IPC A23D 9/00, A23L 17/00, published 14.03.2023), which involves homogenizing a mixture based on fish broth from food cutting waste, a fish oil component, a multifunctional multicomponent mixture and a smoking preparation, molding and maintaining in a cooled (0-4°C) form.

The disadvantage of this method is the lack of enzymatic processing of collagen-containing raw materials, as a result of which the degree of hydrolysis and extraction of protein substances into the broth is lower.

The closest analogue to the claimed invention is a method for obtaining food protein products (RU 2331202, IPC A23J 1/04, A23J 3/34, published 20.08.2008), which involves mixing with water and hydrolysis of crushed aquatic organisms and waste from their processing with an enzyme preparation, and inactivation of the enzyme. The resulting hydrolysate is a protein product used in the production of fillings, seasonings, sauces, or for further processing into a protein concentrate by evaporation and freeze-drying.

The disadvantage of this method is the use of an expensive highly active enzyme preparation (400 units/g in the amount of 0.1-0.2% of the mass of crushed raw materials, hydrolysis duration of 2-3 hours). The resulting protein product has a creamy consistency and is unstable to heat treatment (loses its structure and becomes liquid), and therefore is of little use in the production of certain types of fish products, such as molded and sausage products, in the production of which heat treatment is used. In addition, the described product has a depleted mineral composition.

The invention solves the problem of creating a method for producing a protein supplement from secondary fish raw materials (heads, bones, scales, skin, tails and fins), which has a denser structure that is preserved during heat treatment, with an enriched mineral composition, without significantly increasing the cost of the method, due to preliminary heat treatment of fish raw materials before fermentation, complex use of hydrolysis products and the use of a multifunctional mixture.

In order to obtain the required technical result in the method for producing a protein supplement for fish products from secondary fish raw materials, which involves washing the raw material, grinding, mixing with water, enzymatic hydrolysis at a temperature of 40°C for 2.5 hours, and inactivating the enzyme by heating, it is proposed to carry out preliminary cooking of the raw material at a water module of 1:1, a temperature of 85°C for 25 minutes before hydrolysis. It is proposed to use Enzi-Mix U with an activity of 100 units/g in an amount of 0.1% of the mass of the crushed secondary raw material as the enzyme preparation. After inactivating the enzyme preparation, it is proposed to separate the solid residue from the hydrolyzate, dry it, grind it to a particle size of no more than 0.2 mm and use it as a mineral component of the protein supplement. Then it is proposed to introduce the multifunctional mixture MITPRO M 750, containing sodium alginate E401, calcium sulfate E516 and phosphate E450 (II) and food coloring in the following ratio of the initial components, wt. %: hydrolyzate - 93.5-96.5; multifunctional mixture MITPRO M750 - 3-6; food coloring - 0.3; mineral component - 0.2. It is proposed to mix the components, form the resulting product, keep it at a temperature of (0-4) °C for 1 hour until a dense consistency is obtained and store it frozen.

It is suggested to use carmine E120 as a food coloring.

In the food industry, the issue of rational processing of secondary raw materials of cutting fish for food purposes is acute. One of the potential ways to effectively use this raw material is the extraction of connective tissue proteins in the form of hydrolysis products. During the hydrolytic decomposition of collagen into amino acids, proteins and peptides, the structure-forming properties increase, thereby increasing the ability to retain free moisture, which is important in the production of sausages. When using enzyme preparations with proteolytic action as a reagent, the largest set of amino acids is preserved and the yield of hydrolysate increases, as a result of which its nutritional value increases. The products of enzymatic hydrolysis of connective tissue proteins as nutritional components have bioactive properties due to antioxidant, anticoagulant, anticarcinogenic, anti-inflammatory activity, they have a beneficial effect on the functioning of muscles and joints, reducing the risk of osteoporosis and other diseases of the musculoskeletal system. The proposed additive, the basis of which is a hydrolysate, is suitable for use as a partial replacement for the main raw material in the production of molded and sausage fish products. By using hydrolysate as a partial replacement for the main raw material of sausage products, it is possible to reduce the cost of these products while maintaining organoleptic properties.

The claimed method proposes to carry out a preliminary operation before fermentation - cooking of raw materials, after which, as shown by the conducted experimental tests, it became possible to use a less active, but cheaper enzyme preparation, which reduced economic costs at this stage of processing and made it possible to use an effective multifunctional mixture MITPRO M750, necessary for obtaining a given solid structure of the protein additive, while there was no significant increase in the cost of the final product.

To increase the nutritional value of products and increase the degree of inclusion of secondary raw materials in food products, it is proposed to use the solid residue after hydrolysis, which is characterized by a richer mineral composition.

The solid residue remaining after hydrolysis is of interest as a source of minerals, in particular calcium. It is known that the phosphorus content in the bone ash of yearling carp is about 10%, while the ratio of other macroelements may vary depending on the breeding conditions. The approximate calcium content is 27-30%. These macroelements obtained by the proposed method from the solid residue after hydrolysis, when dried and sufficiently ground, are easily absorbed by the body and can be used as enriching mineral components of the claimed protein supplement, which also enriches the final food products in which the protein supplement is used, without negatively affecting the organoleptic characteristics of the product.

However, despite the high yield, good absorption properties and low toxicity of fish collagen hydrolysates, low gelling capacity and low melting point limit the application options of hydrolysates. In this regard, it is proposed to use multifunctional mixtures containing alginic acid salts, which can provide hardening of protein emulsions and increase their thermal stability.

The applied dried enzyme preparation of animal origin - Enzi-Mix U (protepsin), contains a complex of acidic proteases, has a proteolytic activity depending on the brand of 50, 100, 150 units per gram. Working activity at (45±5°C) and optimum action in meat systems at 40°C and pH 6.0. Protepsin requires inactivation after application, which occurs completely at 70°C in 15 minutes. Experimental use of an inexpensive preparation Enzi-Mix U with a minimum proteolytic activity of 100 units/g showed good results in accelerating the process of protein extraction from pre-cooked secondary fish raw materials. The duration of hydrolysis was 2.5 hours at 40°C, i.e. the same as when using an expensive highly active enzyme preparation with a proteolytic activity of 400 units/g in the closest analogue.

Multifunctional mixtures MITPRO, Biotek FB-A, Geleon and others contain hydrocolloids of polysaccharide origin (thickeners sodium alginate (E401) and sometimes, in combination with sodium alginate, pectin (E440)). Their use forms and strengthens the gel, increases the melting point. The recommended area of application is the technology of cooked sausage products for creating fat emulsions. The authors have experimentally determined that the mixture of the MITPRO M750 brand, containing sodium alginate (E401), calcium sulfate (E516) and phosphate E450 (II) in the ratio of components - 97.0: 2.7: 0.3, when added to the fish hydrolysate obtained by hydrolysis of pre-cooked secondary fish raw materials, helps to achieve the desired result - to form dense solid structures with the required characteristics, i.e. retaining structure during heat treatment.

The food coloring used in the method for obtaining a protein additive to improve organoleptic properties is carmine, which is used to impart a “meaty” red color to a product, such as sausages.

The description includes a general technological scheme for the production of the proposed protein additive for fish products.

The technology for preparing collagen hydrolysate includes boiling crushed secondary raw materials of cutting (heads, bones, scales, skin, tails and fins) at a water module of 1:1 for 25 minutes at a temperature of 85°C. The mixture obtained after cooling to 40°C is hydrolyzed at this temperature using the enzyme preparation Enzi-mix U with a proteolytic activity of 100 units/g in an amount of 0.1% of the mass of the raw material for 150 minutes. Then the mixture is heated to 75°C for enzyme inactivation and held for 15 minutes. The mixture is filtered into clean dry containers, separating the liquid part (hydrolysate) from the solid residue. The hydrolysate is stored chilled (from 0 to 4°C) or frozen (minus 18°C), or used immediately for the manufacture of a protein supplement.

The mineral component is made from the solid residue by removing moisture through drying, fine grinding, separating the dry residue by size, and collecting the fraction with particles no larger than 0.2 mm. Large fractions can then be used in fertilizers.

To obtain a protein supplement, collagen hydrolysate is mixed at a temperature of 10 to 25°C with a multifunctional mixture, food coloring, and a mineral component in a given ratio. Mixing continues for 1-2 minutes until a homogeneous structure is obtained.

After obtaining a homogeneous structure, the mixture is poured into pre-prepared containers with an adhesive coating and cooled at a temperature in the range from 0 to 4°C for 1 hour to form a solid structure (the duration of solidification is determined experimentally).

The protein supplement obtained by the proposed method has a dense structure, a dark red color, and a characteristic, indistinct odor.

The protein supplement retains its organoleptic properties and density after frozen storage and defrosting.

A specific example of implementing the method.

Example No. 1. To obtain a pilot sample of the claimed product, fish processing waste - carp heads in the amount of 1 kg - was used as raw material. The raw material was ground in a grinder with a grid diameter of 2-3 mm, after which the raw material was placed in a cooking container, 1 liter of water was added, heated to 85 ° C and cooked at this temperature for 25 minutes. After cooling the mixture to 40 ° C, the enzyme preparation Enzi-Mix U with an activity of 100 units / g in the amount of 1 g (0.1% of the mass of the raw material) was added and kept in a thermostat at a temperature of 40 ° C for 150 minutes. After fermentation, the mixture was heated to 75 ° C and kept at this temperature for 15 minutes. Then it was cooled to a temperature of 60 ° C, the hydrolyzate was filtered through a triple layer of gauze into a clean dry container. The hydrolyzate yield was 106% (1.06 kg) relative to the raw material (head weight). The solid residue in the amount of 600 g was laid out on a baking sheet and dried at a temperature of 200-240 ° C for 1.5 hours, after which it was finely ground and then filtered on a vibrating sieve to obtain a powder with a particle size of no more than 0.2 mm. The resulting powder, containing such mineral components as calcium, phosphorus and magnesium, was used in an amount of 0.2% of the weight of the protein supplement to enrich the final product.

To obtain 1.11 kg of protein supplement, 1.06 kg of hydrolyzate (95.5% of the protein supplement weight) were mixed at a temperature of 20°C with 44.4 g of the multifunctional mixture “MITPRO M 750” (4%), 2.22 g of the mineral component (0.2%), 3.3 g of food coloring (carmine, 0.3%), homogenized to a uniform structure, then poured into a mold (container) and cooled at (0-4)°C for 1 hour.

The resulting additive meets the stated objective, as it has the required stable structure and is enriched with minerals.

It has been experimentally established that the amount of the multifunctional mixture can be varied. To meet the task, the recommended mixture content is in the range of 3 to 6 percent.

It was determined that when storing the supplement in a frozen state (minus 18°C) for 14 days with subsequent defrosting, there is no loss of structure, there are no obvious signs of spoilage, syneresis is not expressed, i.e. the protein supplement has not lost its properties.

This protein additive can be actively used in fish sausage products, since its cost is lower than the cost of raw fish muscle tissue and lard. At the same time, the structure and appearance of the additive is preserved in the temperature range used in the production of sausage products. During a trial heating of the obtained additive in a boiling water bath for 2 hours, its structure was not damaged, which proves the possibility of using the product in the composition of molded and sausage fish products using heat treatment.

The protein supplement obtained by the claimed method is recommended for use in the production of fish products, in particular, in sausages to replace lard, as well as fish muscle tissue in an amount of 5-15%.

Examples No. 2-7 of the implementation of the claimed method were carried out similarly to the method described in example No. 1; the percentage content of components used in the implementation of the proposed method for obtaining a series of experimental samples of protein additives is reflected in Table 1.

The results of the studies of the properties of the obtained experimental samples of the claimed protein supplement are presented in Table 2.

The examples provided allow us to identify the optimal ratio of components that ensures the production of a protein supplement that has the properties specified in the task.

Based on the obtained results, it is recommended to use the multifunctional mixture in an amount of 3 to 6%. Sample No. 2 with a mass fraction of the multifunctional mixture of 2% loses its shape during heat treatment, so it is unacceptable as a protein additive in the technology of fish products, the preparation of which requires bringing to culinary readiness by means of heat exposure. When more than 6% of the multifunctional mixture is added, the strength increases to a lesser extent, so the sample made according to recipe No. 5 is not practical from an economic point of view, since the cost of the final product increases, in addition, this is not necessary, since such high temperatures are not used in the heat treatment of sausages. Due to the use of food colorings, a rich red color of the additive is acquired, which is suitable for simulating muscle tissue in a cut of a sausage product. Sample No. 6, to which the dye was not added, has a creamy gray color, due to which the additive in the composition of the sausage product does not form a "pattern", and therefore is not recommended for use. The addition of a mineral component to the samples does not affect the organoleptic properties. Sample No. 7, to which the mineral component was not added, is not enriched with mineral substances, in particular, calcium, and therefore its use is not recommended.

The calculated content of minerals in the resulting protein supplement is presented in Table 3.

The resulting protein supplement in the sausage product, used as a partial replacement for the main meat and fat raw materials, has a positive effect on the mineral composition of the product. The calcium content in the protein supplement is 54% higher than in fish raw materials (35 mg% in carp meat, 54 mg% in the protein supplement) and 26 times higher than in fat (2 mg% in pork fat). The supplement contains phosphorus and magnesium in smaller quantities.

Thus, unlike the closest analogue, the claimed method for obtaining a protein additive for fish products allows to obtain a denser structure, which is preserved during heat treatment in the process of bringing the product to culinary readiness (90 ° C in the thickness of the product). The obtained protein additive has an enriched mineral composition due to the complex use of hydrolysis products. When using food coloring, it is possible to achieve a rich red color of the additive, which allows using it as an imitation of the meat part of the product, thereby improving the appearance of the cut of fish sausages. The economic costs of obtaining the claimed protein additive due to the use of a cheaper enzyme preparation than in the closest analogue and the use of an expensive multifunctional mixture are not much more expensive than the economic costs of obtaining the protein additive according to the method described in the closest analogue. The proposed protein additive can be used in the production of fish sausages to replace lard, as well as fish muscle tissue in the amount of 5-15%.

Regardless of the method of application, the protein additive can be frozen for long-term storage, while no change in the properties and organoleptic indicators of the additive during defrosting has been detected. The additive does not have a negative effect on the structure of the minced meat of molded products. The proposed method allows expanding the range of protein additives for fish products.

Claims (4)

1. A method for producing a protein supplement for fish products from secondary fish raw materials, which involves washing the raw materials, grinding, mixing with water, enzymatic hydrolysis at a temperature of 40°C for 2.5 hours, inactivating the enzyme by heating, characterized in that before hydrolysis, the raw materials are pre-cooked at a water ratio of 1:1 and a temperature of 85°C for 25 minutes, Enzi-Mix U with an activity of 100 units/g is used as an enzyme preparation in an amount of 0.1% of the mass of the crushed secondary raw materials, and after inactivation of the enzyme preparation, the solid residue is separated from the hydrolyzate, which is dried, ground to a particle size of no more than 0.2 mm and used as a mineral component of the protein supplement, after which the multifunctional mixture MITPRO M750 is introduced, containing sodium alginate E401, calcium sulfate E516, phosphate E450 (II) and food coloring in the following ratio of initial components, wt.%: Hydrolyzate 93.5-96.5 Multifunctional mixture MITPRO M750 3-6 Food coloring 0.3 Mineral component 0.2, The components are mixed, the resulting product is formed, kept at a temperature of (0-4)°C for 1 hour until a dense consistency is obtained and stored frozen. 2. A method for producing a protein additive for fish products according to paragraph 1, characterized in that carmine E120 is used as a food coloring.

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