RU2759518C1 - Composition for producing minced meat - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food and meat industry. A method for producing a protein-lipid mixture from silk moth pupae for minced meat products, characterised by the fact that silk moth pupae are washed, crushed, fat is extracted, protein components are extracted in a 0.1 to 0.3% alkali solution, chitin and non-dissolved components are removed from the protein extract, protein is deposited at an isoelectric point and the protein paste is dried, the resulting protein preparation containing 60 to 75% protein is then mixed with the previously extracted fat at a ratio (5.5 to 0.5):(1.5:0.5) for 5 to 10 minutes.EFFECT: invention provides a possibility of increasing the nutritional and biological value of a meat product by creating a new range of high-protein additives for meat products with a reduced content of cholesterol.1 cl, 3 dwg, 2 tbl

Description

The invention relates to the meat industry, in particular to the production of minced meat for the production of sausages, dumplings, cutlets and pates.

Known production of minced meat, including the preparation of meat raw materials, grinding, salting, the introduction of protein additives including casein, whey protein concentrate, whey, blood plasma, or granular calcium salts (Patent RU No. 2345605).

The disadvantages of the composition include its multicomponent nature, some of which quickly deteriorate (cheese serum and blood plasma), which significantly complicates the technological process.

Known composition for the production of meat products including as a protein supplement a preparation of lentils, blood plasma of cattle (Patent RU No. 94026867).

The disadvantage of the proposed additive is that the proteins of legumes, including lentils, are a low degree of assimilation, the complexity of preparing a protein supplement using enzymatic treatment with protosubtilin G10X for 10-12 hours, at t 40-50 ° C, hydromodule protein: water 1: 4.

Known composition for the production of minced meat containing minced beef and biologically active additives including distillates of fruits of apples, strawberries or cherries (Patent RU No. 2474159).

The disadvantage of the composition is the low nutritional and biological value of fruit distillates, the absence of protein and lipids in the composition.

Known for the production of functional sausages, including the preparation and grinding, and the salting of raw meat, the preparation of minced meat with the introduction as a biological active

additives - flour from brewer's grain (Patent RU No. 2239336). The disadvantages of this method include the multistage production of a protein supplement.

There is a known method for the production of chopped semi-finished products, providing for the preparation of meat raw materials, grinding, introducing into the minced meat an additional protein product obtained by biotechnological processing, including cleaning, washing, grinding beef rumen, soaking in a protein product containing an association of kefir fungi, holding at t 0-4 ° C for 1.5 hours, the introduction of sodium carbonate, squeezing and re-grinding (Patent RU No. 2377931).

The disadvantages of this method include the multistage production of a protein supplement, which complicates and increases the cost of the technical process, the low protein content in the protein product -3%.

Known composition of minced meat for sausages, containing protein components, fatty components, meat raw materials, sodium caseinate, as the main protein component, cultivated mushrooms are used (Patent RU No. 2317720 - prototype).

The disadvantage of the composition is the low protein content in cultivated mushrooms - 2-5%, the presence of chitin, which is poorly absorbed and digested, and is not recommended for people with diseases of the digestive tract.

The technical objective of the proposed invention is to increase the nutritional and biological value, create a new range of high-protein meat products with low cholesterol content, and reduce the cost of producing meat products.

The technical result achieved by the implementation of the developed composition consists in obtaining minced meat for meat products with the most improved nutritional and biological value as a result of replacing part of the meat in the composition of meat products with a protein-lipid mixture, reducing the cost of meat products due to the low price of a protein-lipid mixture , the production of which is cheaper than meat and the release of expensive raw meat.

To solve the technical problem of the invention, a method is proposed for producing a protein-lipid mixture from silkworm pupae for minced meat products, characterized by the fact that silkworm pupae are washed, crushed, fat is extracted, protein components are extracted in 0.1-0.3% alkali solution , remove chitin and undissolved components from the protein extract, precipitate the protein at the isoelectric point and dry the protein paste, then the resulting protein preparation containing 60-75% protein is mixed with the previously extracted fat in the ratio (5.5-0.5): (1.5: 0.5) for 5-10 minutes.

Traditionally, meat raw materials and various herbal additives are used for the production of minced meat. The addition of a protein-lipid mixture obtained on the basis of the biomass of silkworm pupae makes it possible to form a multicomponent composition of minced meat with the highest possible nutritional and biological value.

The protein of the protein-lipid mixture obtained from the Bombyx mori pupae contains 18 amino acids, of which 48.3% are essential amino acids. Valine, leucine, tyrosine, and lysine dominate in the composition of essential amino acids (Table 1, Fig. 1).

Table 1

Amino acid composition of the protein in silkworm pupae Bombyx mori

Amino acids g / 100 g protein Bombyx mori protein Asp 13.3 Thr 4.5 Ser 4.3 Glu 12.3 Pro 3.6 Gly 4.0 Ala 5.1 Cys 0.3 Val 6,7 Met 2.7 Ile 5.1 Leu 8.4 Tyr 7.1 Phe 5.6 Orn 0.1 Lys 8.2 His 2,3 Arg 6.4

In terms of the amount of essential amino acids, the BLS protein obtained from KTS exceeds the FAO / WHO scale (Fig. 2).

table 2

Component composition of lipids of a protein-lipid mixture obtained from pupae of the silkworm Bombyx mori (Fig. 3)

Connection name % to the amount Saturated fatty acids Dodecanoic acid 0.06% Tetradecanoic acid 0.16 Hexadecanoic acid 21.59 Octadecanoic acid 7.99 Eicosanoic acid 0.78 Heneicosanoic acid 0.02 Docosanoic acid 0.40 Heptadecanoic 0.14 Nonadecanoic acid 0.14 Pentadecanoic acid 0.02 Tetracosanoic acid 0.14 Tricosanoic acid 0.03 Sum 31.47 Monounsaturated fatty acids 9-octadecenoic acid 37.73 Cis-9-hexadecenoic acid 1.16 7-hexadecenoic acid 0.18 11-pentadecenoic acid 0.06 Sum 39.13 Polyunsaturated fatty acids Octadecadienoic acid (linoleic) 8.71 Octadecatrienoic acid (linolenic) 20.68 Sum 29.39

In the composition of lipid fractions of BLS, unsaturated fatty acids (UFA), which are especially valuable for the body, are quantitatively predominant, the proportion of which is 2.2 times higher than that of NAFA and amounts to 68.52% of the total number of lipids (Table 2).

The UFAs included 4 monounsaturated fatty acids (MUFA) and 2 polyunsaturated fatty acids (PUFA).

The high amount of oleic fatty acid -9-octadecenoic acid (37.73%), which is most important for the normal metabolism of mammalian cells of fatty acid, gives particular value to MUFA BLS. Cis-9-hexadecenoic acid (1.16%), which controls protein, lipid and carbohydrate metabolism of mammalian cells, is also present.

The composition of PUFA is dominated by octadecatrienoic acid (omega-6), which is indispensable for the normal functioning of the body and comes only with food - 20.68%.

In the composition of the lipid fraction of the protein-lipid mixture, the share of NFAs is 31.47% of UFAs, 68.52%, of which 39.13% are MUFAs, 29.39% of PUFAs (Fig. 3). The ratio of PUFA and PUFA allows us to consider the fatty acid composition of KTS as well balanced.

Example 1. The composition of minced sausage products

Preparation of meat raw materials, cutting, deboning and grinding of meat raw materials, adding salt in the form of a solution, spices and a protein-fat mixture obtained by washing and grinding silkworm pupae, extracting fat, extracting protein components in a 0.1% alkali solution, removing chitin and not dissolved components from the protein extract, precipitation of protein at the isoelectric point, drying the protein paste, mixing a protein preparation containing 60% protein and previously extracted fat in a ratio of 5.5: 1.5 for 5 minutes in an amount of 10% of the mass of minced meat, and other components provided for by the recipe, mixing minced meat to a homogeneous mass, molding and packaging of a semi-finished product.

Example 2. Composition of minced sausage products

Preparation of meat raw materials, cutting, deboning and grinding of meat raw materials, adding salt in the form of a solution, spices and a protein-fat mixture obtained by washing and grinding silkworm pupae, extracting fat, extracting protein components in a 0.2% alkali solution, removing chitin and not dissolved components from the protein extract, precipitation of the protein at the isoelectric point, drying the protein paste, mixing the protein preparation containing 65% protein and the previously extracted fat in a ratio of 2.5: 1.0 for 8 minutes. in the amount of 25% of the mass of minced meat, and other components provided for by the recipe, mixing the minced meat to a homogeneous mass, molding and packaging the semi-finished product.

Example 3. Composition of minced sausage products

Preparation of meat raw materials, cutting, deboning and grinding of meat raw materials, adding salt in the form of a solution, spices and a protein-fat mixture obtained by washing and grinding silkworm pupae, extracting fat, extracting protein components in a 0.3% alkali solution, removing chitin and not dissolved components from the protein extract, precipitation of the protein at the isoelectric point, drying the protein paste, mixing the protein preparation containing 75% protein and the previously extracted fat in a ratio of 0.5: 0.5 for 10 minutes. in the amount of 50% of the mass of minced meat, and other components provided for by the recipe, mixing the minced meat to a homogeneous mass, molding and packaging the semi-finished product.

The inclusion in the minced meat for the production of various meat products of a protein-lipid mixture obtained from KTS, due to the rich amino acid composition of the protein and the fatty acid composition of lipids, maximally increases the nutritional and biological value, reduces the cholesterol content, gives the finished products therapeutic and prophylactic qualities, and reduces the cost of finished products , allows you to save high-quality meat raw materials.

Industrial applicability. The claimed composition is intended for the production of minced meat and can be implemented on any types of technological equipment for the meat industry, when receiving minced meat for the production of sausages, dumplings, cutlets, pâtés, etc., since the technology for the production of minced meat with the proposed composition does not differ from traditional technologies ...

Thus, the totality of essential features contained in the claims makes it possible to achieve the desired technical result.

Sources of information

1. Bazarnova Yu.G., Esaulov S.V., Zinenko NS. Method for the production of minced meat. Patent RU No. 2345605. BI 10.02.2009.

2. Antipova L.V., Aslanov S.I. Protein supplement for the production of meat products. Patent RU No. 94026867.

3. Shalimova O.A., Stromskaya I.Ya., Baranchikova O.N. Composition for the production of minced meat. Patent RU No. 2474159.10.02.2013. BI number 4.

4. Luzan V.N., Garifulina E.S., Syachinova N.V., Kostyreva A.D., Khamnaeva N.I. Method for the production of chopped semi-finished products. Patent RU No. 2377931.2010.

5. Sluggish EV, Sluggish VI, Dulov MI. Minced meat for sausages. Patent RU No. 2317720.2008

Claims (1)

A method of obtaining a protein-lipid mixture from silkworm pupae for minced meat products, characterized by the fact that silkworm pupae are washed, crushed, fat is extracted, protein components are extracted in 0.1-0.3% alkali solution, chitin and undissolved are removed components from the protein extract, precipitate the protein at the isoelectric point and dry the protein paste, then the resulting protein preparation containing 60-75% protein is mixed with the previously extracted fat in the ratio (5.5-0.5) :( 1.5: 0 , 5) within 5-10 minutes.

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