RU2733116C1 - Method for producing edible gel-like concentrated product from sea brown algae - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of food products for dietary therapeutic nutrition in the form of homogenised gel from brown sea weeds. Method for production of food gel-like concentrated product of sea brown algae includes milling, washing with water, maintenance of raw material in water at temperature 20÷60 °C, filtering the extract, treating the algal residue with subsequent exposure for up to 2 hours, treating with weak acid salts of alkali metals, homogenisation to obtain a gel-like food product. Algae residue is treated with 1.0÷5.0 % solution of weak mono-basic organic acid to achieve pH 2.5÷3.5. Treating salts of weak acids of alkali metals is subjected to filtered solution after treatment with a solution of weak monobasic organic acid to pH 4.5÷5.0. Prior to homogenisation, the algal residue is further washed until pH 5.5÷6.0 is achieved is at least 4 times. Additionally, it is milled and mixed with neutralized extract. Patient is exposed to ultrasound for 10÷60 minutes. Treated with salts of weak acids of alkali metals to pH 7÷9 and heated to 60÷85 °C. Mixture is again subjected to ultrasound action, the pH of the mass is reduced to 6.0÷8.0 by feeding food acids. Calcium salt of lactic acid or gluconic acid is added.

EFFECT: invention increases extraction of biologically active substances from brown algae.

5 cl

Description

The invention relates to the production of food products for dietary therapeutic nutrition in the form of a homogenized gel from brown seaweed such as kelp and / or fucus.

There is a known method for the production of biologically active products from brown algae and fruits (patent RU 2489934, IPC A23L 1/337, priority dated 06/08/2009, patent holder Alexey Glebovich Odinets), which provides for cutting raw materials, in which thalli are taken from fresh brown algae, rhizoids are cut off , washed and dried. The dried algae are washed in fresh water and demineralized. The solution in which the demineralization was carried out is filtered, desalted and separated. The algae are washed from acid in fresh water, soaked in drinking water and allowed to drain. The washed algae are crushed, mashed fruits from the group are added: cranberries, prunes, dried apricots, lingonberries, sea buckthorn, rose hips, milk thistle - and placed in a cooking container. There is also added at least a part of the filtered and demineralized solution, in which the demineralization was carried out, drinking water and at least one food alkali. Cooking is carried out with continuous stirring, after which the mixture is cooled and homogenized. Then solutions of citric acid and edible calcium salt are added to the mixture, thoroughly mixed, heated and converted into a form suitable for storage.

The disadvantage of this method is the separation of the demineralized solution, then the water in which the algae were located after demineralization. A large amount of algae extracted in the process of washing, demineralization and soaking of algae is removed, and the method of extracting biologically active substances described above is not effective enough compared to the same extraction, but using ultrasound.

A known method for the production of a gel from brown algae for dietary and preventive nutrition (patent RU 2323600, IPC A23L 1/30, A23L 1/0532, A23L 1/337, A61K 36/03, priority from 25.04.2006, patent holder Odinets Alexey Glebovich), which provides for cutting raw materials and washing with sea water. Then they are washed in fresh water at 25 ~ 35 ° C for 20-50 minutes for uniform swelling by at least 30%. Algae is demineralized with a 0.5% solution of acid: acetic, citric or hydrochloric acid, pH 2.0, at a mass ratio of algae and solution equal to 1: 1.5, for 1-2 hours. The algae are washed in fresh water for 10 minutes and soaked in drinking water at 20-35 ° C for 30-50 minutes with 1-2-fold water changes. Allow the water to drain for 10-20 minutes. Algae is crushed and boiled in drinking water at a temperature of 75-85 ° C at a ratio of algae to water equal to 1: 1. Sodium bicarbonate is added to pH 7.0-8.0, which is controlled during cooking for 6-10 hours at 70-80 ° C with stirring with a stirrer at a rotational speed of 15-25 rpm. Cool to 35-45 ° C and homogenize for 30 min. A citric acid solution is introduced - 0.1% and a calcium salt solution - 0.2%. Stirred for 10 minutes, heated to 75 ° C and converted to a form suitable for storage. The invention makes it possible to obtain a product with an increased shelf life, increased bioavailability and assimilability of iodine, prolonged action

The disadvantage of this method is the loss of biologically active substances during prolonged cooking.

A known method for processing seaweed, which is selected as a prototype (patent RU 2385654, IPC A23L 1/337, A23L 1/0532, priority from 01.07.2008, patent holder Federal State Unitary Enterprise "All-Russian Research Institute of Fisheries and Oceanography" FSUE "VNIRO"), including grinding, washing with water, holding the raw material in water at a temperature of 20-60 ° C, filtering the extract, processing the algal residue followed by holding for up to 2 hours, processing with salts of weak acids of alkali metals, homogenization to obtain a gel-like food product. Grinding of raw materials and washing with water is carried out before processing the algal mass. The algal residue after filtration is treated with a solution of chlorides of monovalent cations with a concentration of 1-10%, a solution of salts of weak acids of alkali metals is added to the same mixture and kept for 2-8 hours at a mixture temperature of 20-90 ° C and pH 8-9, s subsequent homogenization to obtain a gel-like food product.

The disadvantage of this method is insufficient extraction of biologically active substances from algae. The method described above is not effective enough in comparison with the same extraction, but with the use of ultrasound, as well as the purification of the primary extracts and their introduction back into the algal mass before adding solutions of alkali metals, citric acid, sodium bicarbonate, calcium gluconate, which makes it possible to obtain a highly enriched algal mass ...

The objective of the invention is to eliminate the indicated disadvantages of the prototype and analogues and to create an effective and inexpensive method for the production of a food additive from brown algae.

The technical result, providing a solution to the problem, is to increase the extraction of biologically active substances from brown algae by maximizing the opening of the cell walls of brown algae due to the implementation of the stated stages.

The task and the specified technical result are achieved by the fact that in the method of obtaining a food gel-like concentrated product from sea brown algae, including grinding, washing with water, keeping the raw material in water at a temperature of 20 ÷ 60 C, filtering the extract, processing the algal residue followed by holding up to 2 hours, treatment with salts of weak acids of alkali metals, homogenization to obtain a gel-like food product, according to the invention, the treatment of the algal residue is carried out with 1.0 ÷ 5.0% solution of a weak monobasic organic acid to achieve a pH of 2.5 ÷ 3.5; treatment with salts of weak acids of alkali metals is subjected to the filtered solution after treatment with a solution of a weak monobasic organic acid to pH 4.5 ÷ 5.0; before homogenization, the algal residue is washed until a pH of 5.5 ÷ 6.0, but less than 4 times, is additionally ground and mixed with a neutralized extract, subjected to ultrasound for 10 ÷ 60 minutes, treated with salts of weak alkali metal acids to pH 7 , 0 ÷ 9.0 and heated to 60 ÷ 85 ° C, the mixture is again subjected to ultrasonic action, the pH of the mass is lowered to 6.0 ÷ 8.0 by introducing a calcium salt of lactic acid or gluconic acid. In this case, acetic acid or acetic glacial acid is used as a weak monobasic organic acid, baking soda is used as salts of weak acids of alkali metals. To obtain a highly concentrated product, the resulting mass can be additionally evaporated. Citric or ascorbic acids are used as food acids.

The processing of the algal residue is carried out with a 1.0–5.0% solution of a weak monobasic organic acid, for example, acetic acid or glacial acetic acid, in order to achieve a pH of 2.5–3.5 it is necessary for more effective destruction of the algal cell wall and an increase in extraction. Acids are more effective than monovalent cation chlorides.

The filtered solution, after treatment with a solution of a weak monobasic organic acid, is subjected to treatment with salts of weak acids of alkali metals, for example, baking soda, to a pH of 4.5 ÷ 5.0 to neutralize the residues of the monobasic organic acid.

Before homogenization, the algal residue should be washed until a pH of 5.5 ÷ 6.0 is reached, but less than 4 times, additionally grind and mix with a neutralized extract.

Double stepwise sonication of the algal mass also increases the extraction of biologically active substances.

To stabilize the gel, calcium salts of lactic acid or gluconic acid are used.

The method of obtaining a food gel-like concentrated product from sea brown algae includes grinding, washing with water, keeping the raw material in water at a temperature of 20 ÷ 60 ° C. Further, the method involves filtering the extract and treating the algal residue with a 1.0 ÷ 5.0% solution of a weak monobasic organic acid, for example, acetic acid or acetic glacial acid, to achieve a pH of 2.5 ÷ 3.5. The algal residue processed in this way is kept for up to 2 hours. The resulting acidic solution is neutralized with salts of weak acids of alkali metals up to pH 5.5 ÷ 6.0, and the algal residue is washed with water until a pH of 5.5 ÷ 6.0 is reached at least 4 times. The washed algal residue is additionally crushed and mixed with the neutralized extract. The resulting mixture is subjected to ultrasonic action for 10 ÷ 60 minutes, after the end of ultrasonic action, it is treated with salts of weak acids of alkali metals to pH 7 ÷ 9 and heated to 60 ÷ 85 ° C. The heated mixture is re-exposed to ultrasound. At the next stage, by introducing food acids, for example citric or ascorbic acids, the pH of the mass is reduced to 6.0 ÷ 8.0 and the calcium salt of lactic acid or gluconic acid is added. Homogenize the mixture. To obtain a highly concentrated product, the resulting mass can be additionally evaporated. Before homogenization, active additives with additional functional effects on the body can be added to the resulting product.

To implement the method, the following raw materials and ingredients were used:

- drinking water that meets the requirements of SanPiN 2.1.4.1074, current sanitary norms and rules, not containing mesophilic clostridia spores in 100 cm3;

- dried food brown seaweed: kelp, fucus (crushed, cut or powdered) - according to the manufacturer's normative documentation or imported;

- acetic acid - according to GOST 61, manufacturer's normative documentation or imported;

- food additive - antioxidant citric acid food monohydrate - according to GOST 908, manufacturer's normative documents or imported;

- food additive - acidity regulator calcium gluconate - according to the manufacturer's normative documents or imported;

- food additive - acidity regulator sodium bicarbonate (sodium bicarbonate) - according to GOST 2156, manufacturer's normative documents or imported;

- food additive - acidity regulator calcium lactate - according to the manufacturer's normative documentation or imported.

An example of the implementation of the method is as follows. Dry sheets of seaweed (kelp) are placed in a bathtub with a volume of 5 m ³ , on the bottom of which a grid is laid, filled with warm water not exceeding 40 ° C and infused for 12 hours. Then the aqueous solution is poured into the prepared container No. 1, the solution is filtered from mechanical impurities. Swollen algae leaves in the same bath are washed with running water to remove sand and other small impurities (the water that was used to wash the leaves also undergoes filtration cleaning from mechanical impurities and is drained into a prepared container No. 1). Then the mesh with soaked and washed algal sheets is lowered into a bath with 1.0% acetic acid solution to reach a pH of 2.5 ÷ 3.5 and stand for 2 hours. The solution is poured into a prepared container for acidic media, neutralized to pH 5.5 ÷ 6.0 with baking soda and poured into a prepared container No. 1. The raw material is washed until a pH of 5.5 ÷ 6.0 is reached, but not less than 4 times. Prepared algae sheets are additionally crushed and placed together with the neutralized extract from container No. 1 into the digester. It is brought to a temperature of + 60 ° C and subjected to ultrasonic action for maximum extraction of kelp substances and at the same time reducing the possible pathogenic flora for 40 minutes. Then the mixture is heated to + 85 ° C. The mixture is stirred and sonicated again for 40 minutes to maximize the extraction of extractables from the kelp. Then the pH of the mass is reduced to 6.0 ÷ 8.0 by introducing citric or other food acids, a solution of calcium gluconate is also introduced, the mixture is homogenized until a homogeneous mass is obtained.

Further, the resulting mass can be stripped off by 1.0 ÷ 70% to obtain a highly concentrated mass, and used as an independent product, or as a raw material for the preparation of other food products. The mass can be frozen or dried by freeze-drying or freeze-drying to obtain a dry mixture.

Preservation of primary solutions in fresh, acidic and alkaline extraction during the preparation of the product, further exposure of the mass to ultrasound for complete extraction and subsequent removal of moisture allows obtaining a more concentrated product / raw material, which have an undoubted advantage over the known ones.

In accordance with the declared method, a product was obtained with the following quality characteristics:

iodine in the product - 2700 μg / 100 g;

soluble dietary fiber, incl. alginates - 4 g / 100 g.

In the case of the implementation of the claimed method without the use of stages of ultrasonic exposure using similar raw materials of the same batch, a product was obtained that has the following quality characteristics:

iodine in the product - 700 μg / 100 g;

soluble dietary fiber, incl. alginates - 2.3 g / 100 g.

These indicators demonstrate the effectiveness of the claimed method and the achievement of the technical result, which consists in increasing the extraction of biologically active substances from brown algae by maximizing the opening of the cell walls of brown algae due to the implementation of the stated stages.

Claims (5)

1. A method of obtaining an edible gel-like concentrated product from sea brown algae, including grinding, washing with water, keeping the raw material in water at a temperature of 20 ÷ 60 ° C, filtering the extract, processing the algal residue followed by holding for up to 2 hours, processing with salts of weak acids of alkali metals , homogenization to obtain a gel-like food product, characterized in that the processing of the algal residue is carried out with 1.0 ÷ 5.0% solution of a weak monobasic organic acid to achieve a pH of 2.5 ÷ 3.5; the filtered solution is treated with salts of weak acids of alkali metals after treatment with a solution of a weak monobasic organic acid to pH 4.5 ÷ 5.0; before homogenization, the algal residue is additionally washed until pH 5.5 ÷ 6.0, at least 4 times, additionally ground and mixed with neutralized extract, subjected to ultrasonic treatment for 10 ÷ 60 minutes, treated with salts of weak alkali metal acids to pH 7 ÷ 9 and heated to 60 ÷ 85 ° C, the mixture is again subjected to ultrasonic action, the pH of the mass is reduced to 6.0 ÷ 8.0 by introducing food acids and the calcium salt of lactic acid or gluconic acid is added. 2. A method according to claim 1, characterized in that acetic acid or acetic glacial acid is used as the weak monobasic organic acid. 3. The method according to claim 1, characterized in that baking soda is used as salts of weak acids of alkali metals. 4. The method according to claim 1, characterized in that to obtain a highly concentrated product, the resulting mass is additionally evaporated. 5. The method according to claim 1, characterized in that citric or ascorbic acids are used as food acids.