UA117426C2 - PROTEIN-CARBON-MINERAL SUPPLEMENT "RECORD-70" - Google Patents

Abstract

The invention relates to a protein-carbohydrate-mineral additive containing a whey protein concentrate with a protein content of 65%, the additive additionally containing animal protein Pregel 95, calcium chloride and chitosan ground water-soluble.

Description

The invention belongs to the food industry, namely to the production of cooked sausages.

Currently, various types of additives to improve the functional characteristics of cooked sausages are becoming widespread. For example, the use of Maysol soy protein isolate from the "Moguntsia" company in cooked sausages is known according to TU 9213-003-42463180-12 with changes

Mo 1, 2 "Cooked sausage products. Sausages, sausages and sausages." The disadvantage of using this isolate is its lower hydration compared to animal protein, as well as not optimal amino acid composition, since these proteins are limited in sulfur-containing amino acids.

The closest analogue of the designed additive is the dry food mixture "EMULIN" of the company "VTR"

TU U 15.5-13345568-009-2004 "Dry milk mixtures. Technical conditions"

Composition: potato starch, skim milk powder, whey protein concentrate with a protein content of 65-95 (KSB), "guar gum" (E 412), "sodium pyrophosphate" (E 450). Dosage: 10-30 g/kg minced meat (1-3 Ob).

The disadvantage of this product is a low level of moisture-binding capacity and a low biological value and, accordingly, a balanced amino acid composition.

The invention is based on the task of creating an additive that will extend the shelf life and give the product a more delicate consistency.

The task is solved by the fact that the protein-carbohydrate-mineral supplement contains whey protein concentrate with a protein content of 65 95 (hereinafter KSB 65 95) and differs in that it additionally contains animal protein Rtgyede! 95, calcium chloride and ground water-soluble chitosan in the following ratio, 90: animal protein Rgede! 95 67.5-73.5

KOB 65 96 22.3-217.0 calcium chloride 1.7-2.3 ground water-soluble chitosan 2.5-3.2.

The cause-and-effect relationship between the proposed features and the expected technical result is as follows: 1) Rgedei 95 (exported product of the Ezepiia company, Denmark) is a multifunctional animal protein that has excellent moisture-binding properties and forms a gel when hydrated in water.

Hydration is higher than that of soy protein isolate - 1:20 versus 1:6, respectively. This animal protein has a natural origin, as it is produced from pork skin, and also has a neutral smell.

The composition of Rgedea! 95 next:

From protein - 94-98 9; fat - 9-11 95; humidity - no more than 1-2 95.

Also, this protein has the following amino acid composition (g per 100 g):

Glycine - 18.1; proline - 11.3; glutamic acid - 9.02; hydroxoproline - 8.82; alanine - 7.5; arginine - 7.03 and others in smaller quantities; 2) CaSi?g is a source of easily digestible calcium, improves the quality of the finished product, increases its output, and is also used as a thickener to improve rheological characteristics, since calcium ions perfectly bind proteins. The reason for adding this component to the recipe is the lack of calcium in the diet; 3) Ground water-soluble chitosan (TU VU 291075215.002-2014 "Complex food additive "Chitosan", binding to the proteins of the products, protects them from the reaction with oxygen and thereby from a series of reactions that destroy the taste qualities. Known ways of using chitosan in the formulations of additives , but it was introduced only in the form of mixtures with acetic acid.

It is proposed to introduce chitosan in the form of a water-soluble powder, which, in turn, should reduce the complexity of the process. The beneficial properties of this component include the fact that it absorbs fat and cholesterol in the digestive tract, that is, the introduction of this component will classify the product as functional.

As can be seen from the data presented in Table 1, the optimal amount of animal protein Rgede!-95 is 67.5-73.5 96, KSOB 65-22.3-27.0 95, Sasi-1.7-2.3 95 and ground water-soluble chitosan - 2.5-3.2 U5. Examples of the recipe of the protein-carbohydrate-mineral additive "Record-70" are given in Table 1.

Table 1 o o Developed formulations

Raw material, t per 100 75

Animal protein Rgede! 95

KOB 65 95

Explanation of composition examples: recipes

Additive gives an unpleasant aftertaste

The additive increases the shelf life by 24 hours.

Me Z Additive has improved rheological characteristics and an increased shelf life of up to 8 days

The shelf life is reduced to 7 days

The supplement is unprofitable due to the high proportion of animal protein

Samples of cooked sausages with the addition of additives, the recipes of which are indicated in Table 1, were stored at a temperature of 6 "С for 11 days. The samples with the addition of the protein-carbohydrate-mineral additive "Record-70" and with the addition of an analogue - the mixture "Emulin" of the VRT company were tested. In the process of storage, the structural-mechanical and physico-chemical indicators of the finished products were determined.

To check the quality of the products during their storage, the acid number was determined. The results are shown in Tables 2 and 3.

Table 2 0100 Acid value during storage, mg KOH 11111111 | day 4 days/ | 8 days/ | days 0.450.02 0.85:0.02 1.230.02 1.3x0.02

Experience with the formulation of Mo 1 additive 0.4350.02 0.8250.02 1.18:0.02 1.4250.02

Experience with the formulation of the supplement Me 2| 0.35:20.02 0.71-0.02 1.15:20.02 1.34-0.02

Experience with the formulation of the supplement Me 3| 0.3020.02 0.56520.02 1.1020.02 1.25:0.02

Experience with the formulation of the additive Me 4| 0.3320.02 0.70-0.02 1.172-0.02 1.33-0.02

Experience in the formulation of the supplement Mo 5| 0.38:20.02 0.80-0.02 1.22:20.02 1.40-0.02

As can be seen from the data presented in Table 2, samples of Mo 2, 3, 4.8, which have a higher chitosan content, have a lower acid number, which, in turn, shows that the use of additives in the ratios of Mo 2, 3, 4 recipes allows to prevent oxidation processes of fats in the composition of cooked sausages and allows you to extend the storage period of cooked sausages by 1, 3 and 2 days, respectively, with a guaranteed storage period of 5 days.

As can be seen from the data presented in Table C, samples Mo 3, 4 have higher plasticity, which indicates a more delicate consistency of the product.

Table With taxes Experience Experience Experience Experience Experience Experience mixed recipes | recipes | recipes | recipes | recipes "Emulin" additive Mo 1 | additives Mo 2 | additives Mo Z | additives Mo 4 | additives Mo 5

Value of plasticity of vv 7.9 10.3 10.9 10.5 82 cooked sausages, fat/g

The technical result consists in obtaining an additive that allows the finished product to have a more delicate consistency and an increased shelf life of 3 days.

Claims (1)

FORMULA OF THE INVENTION A protein-carbohydrate-mineral supplement containing a whey protein concentrate with a protein content of 65 95, which is distinguished by the fact that it additionally contains animal protein Rgyedei! 95, calcium chloride and ground water-soluble chitosan, with the following ratio of components, 9o: animal protein Rgede! 95 67.5-73.5 whey protein concentrate 65 95 22.3-27.0 calcium chloride 1.7-2.3 ground chitosan water-soluble 2.5-3.2.