The method of obtaining biologically complete protein composite

 

The invention relates to the food industry and can be used to enrich the protein components of raw meat main macro - and microcomponents by fermentation using multishtammovye combinations of microorganisms that contribute to the improvement of its functional and technological properties and nutritional value. The method of obtaining biologically complete protein composite based on secondary raw materials, agriculture, food production and products coming from the slaughter of livestock, poultry and rabbits, carried out by simultaneous introduction of low-grade raw meat sources of nitrogen and carbon - whey and ammonium salts in the amount of 5-10% by weight of the substrate, vegetable homogenized raw - carrots, cabbage, wheat bran in the ratio 2:1:1, multishtammovye combinations of microorganisms. Listed are the main substrates have a high level of microbial contamination and low nutritional value, so for them fermentation using microorganisms having a strong antagonistic properties to reduce native contamination and improve the adaptation of other strains of microorganisms. The invention provides maximum is

The invention relates to the food industry and can be used to enrich the protein components of raw meat main macro - and microcomponents by fermentation using multishtammovye combinations of microorganisms that contribute to the improvement of its functional and technological properties and nutritional value.

A method of obtaining protein product, providing hydration secondary food raw materials and subsequent cultivation on him lactic acid bacteria [Copyright certificate 1117874, MCI: A 23 J 1/18//C 12 N 1/20].

The disadvantages of the method is that the obtained product has an insufficient number of essential amino acids and depleted in vitamins and microelements and has low health indicators (presence of bacteria groups, coliforms).

The closest solution to the technical essence is a method of obtaining nutritional supplements, providing for the mixing of food additives based on vegetable raw materials, consisting of carrots, cabbage and wheat bran in the ratio 2:1:1, enriched with the substrate, depositing microorganisms and fermentation [Patent Ru 2136175, A 23 L 1/105, 10.09.1999].

The disadvantages of the method include the fact that Eminem amino acids relative to the reference protein.

The task of the invention is aimed at increasing the biological value of the composite target vitaminizirovanniy, the improvement of his health due to accumulation of active biomass and metabolic products in the selected strains included in multishtammovye combination.

The problem is solved by the fact that according to the invention is a method of obtaining biologically complete protein composite provides for the enrichment of by-products of category II plant components and additional sources of nitrogen and carbon with subsequent cultivation on it strains of microorganisms in various combinations.

Used multishtammovye starter culture consisting of the following microorganisms in various combinations: Lactobacillis plantarium 31, 32, Lactobacillis acidophilus N; ifidbacterium adidolescentis.MC-42; Streptococcus liquefaciens 115, Propionibacterium shermani A; Micrococcus caseolyticus 38; Debaryomyces clotckery 4D; Candida utilis v-51.

When the microorganisms are grown at a temperature of 24-28oC for 22-26 hours

The essence of the method consists in the following. The method of obtaining biologically complete protein composite based on secondary raw materials, agriculture, food production and products coming from the slaughter of livestock, poultry and carbon (serum and ammonium salts in the amount of 5-10% by weight of the substrate), vegetable homogenized raw (carrots, cabbage, wheat bran in the ratio 2:1:1), multishtammovye ferment.

Listed are the main substrates have a high level of microbial contamination and low nutritional value, so fermentation is necessary to use microorganisms, with a strong antagonistic properties to reduce native contamination and improve the adaptation of other strains of microorganisms. To this end introduce additional sources of nitrogen and carbon, ensuring maximum biomass accumulation on the substrate.

For targeted vitaminizirovanniy product use food additives based on vegetable raw materials, consisting of carrots, cabbage, wheat bran in the ratio 2:1:1. They contain large amounts of vitamins (B1; B2; RR;:;-carotene, flavonoids and minerals (Na; K; CA: Mg; P; Fe; S; Zn; Cu).

With the help of lactic acid microorganisms can increase the biological value of plant components and give them therapeutic and prophylactic properties by accumulation them in microbial biomass and products of their metabolism.

The choice of these types of plant componentbased and other raw materials, are natural products with the necessary growth factors (source of carbohydrates and growth substances) for lactic acid microorganisms, and wheat bran, in addition to food properties, realize themselves as baking powder supplements. The creation of conditions of temperature not only leads to an increase in microbial biomass, but also the accumulation of products of biosynthesis, particularly of vitamin B12produced by propionic acid bacteria.

Used strains of microorganisms obtained: Debaryomyces clotckery 4D, Lactobacillis plantarium 31, 32, Micrococcus caseolyticus 38 - from PMBC (all-Russian collection of industrial strains of Vniigenetika); Lactobacillis acidophilus N, Bifidobacterium adidolescentis.MC-42, Propionibacterium shermani E - from the collection of the Central laboratory of Microbiology research Institute; Candida utilis v-51, Streptococcus liquefaciens 115 - from the collection of strains of GUNII them. Lytvyn.

All of these strains have the potential capacity growth on meat substrates, high enzymatic activity. When introducing them to the substrate is carried out enrichment specified qualitative composition on the main macro - and micro-components, particularly protein, carbohydrates, amino acids, vitamins and minerals.

Good growth of all cultures was there, where as cold substra the culture and on other substrates, where the biomass growth was somewhat lower.

The most intensive growth was observed in the culture of Streptococcus liquefaciens 115, where meat substrates were spleen and tripe. This is due, apparently, to the fact that Streptococcus liquefaciens 115 have a pronounced peptoniphilus ability.

As a result of preliminary studies, we have selected strains possessing the greatest capacity of biosynthesis on original substrates - Streptococcus liquefaciens 115, Debaryomyces clotckery 4D, Lactobacillis plantarium 31, 32.

The study of amino acid composition of the obtained biomass (table.1) showed that the quantity of protein substrate was not changed, but has undergone significant qualitative changes increased the proportion of essential amino acids in the total amount of protein that increases the biological value of the substrate.

Significantly increased the number of serosoderjaschei amino acids (metionina, cystine), which in the original substrates II categories make up a small amount, i.e., on the verge of sensitivity of the method definition, and the scar is missing completely.

Judging by the amount of essential amino acids, complete protein content in bakteriniai biomass is higher than in yeast, and corresponds to the amino acid composition of beef. In biome is the MMA essential amino acids in conventional "ideal" protein.

In order to increase the biomass of microorganisms in the investigated substrates used additional sources of carbon and nitrogen required for growth of microbial cells. As additives used were available and cheap ingredients - whey and ammonium salts were supplied model experiments on synthetic environment of Ĩapek, which contributed different amounts of these substances. The study has found that mushrooms Debaryomyces clotckery 4D master mineral nitrogen, and Enterococcus and Lactobacillus - carbon and nitrogen organic compounds whey. Therefore, in order to increase the amount of protein you can enter these additives in the original substrates. Was installed rational dose enrichment of the substrate - 5-10% of its weight.

The growth of microorganisms enriched substrates was significantly more intense than without enrichment, with the greatest biomass accumulation in fungi Debaryomyces clotckery 4D was observed by co-cultivation with Streptococcus liquefaciens 115. Since this enterococ with peptoniphilus ability, contributes to a more intensive growth of the fungus and better assimilation of nitrogen from mineral sources (table.2).

Joint kuljtivatornogo growth and biosynthesis of selected strains on contaminated raw materials was revealed a high degree of synergy on the number of active biomass, acid-forming and denitrifying peptoniphilus abilities. Lactic acid bacteria species Lactobacillis plantarium 31, 32 and Lactobacillis acidophilus N, due to the formation of lactic acid, a Propionibacterium shermani A and Bifidobacterium adidolescentis.MC-42 still and acetic acid creates an acidic environment that promotes the growth of sanitary-indicative of microflora in the substrate that enables rapid growth and biosynthesis of other strains used, in particular Micrococcus caseolyticus 38, in the acidic environment of intense accumulates a large number of aromatic compounds, increase its batonrouge, denitrifiers properties. Culture used mushrooms adaptability to the substrate, become competitive, ahead of the biomass accumulation of bacterial cultures.

The method is as follows.

The offal category II is subjected to pre-treatment (cleaning, washing, blanching), shredded on top. Herbal ingredients (carrots, cabbage, wheat bran in the ratio 2:1:1) homogenize. Combine meat and vegetable raw materials. As additional sources of nitrogen and carbon add the whey and ammonium salts. The resulting mass is used as the source from dry crops for 2-3 h at t=30-37oC. Then, the substrate contribute suspension in the form of a mixture of cultures in equal amounts, with an initial concentration of 107-109microbial cells/ml.

The method is illustrated by the following examples.

Example 1.

Take a book in the pair condition, cleaned, washed 15-20 min in cold water, scald in boiling water, separated from the mucosa, then crushed at the top.

The pre-wash vegetables and wheat bran pour warm water with a temperature of 40-45oC. carrots, cabbage, wheat bran in the ratio 2:1:1 crushed in the homogenizer, and the substrate is pasteurized at 80oC for 10 minutes

Cooked meat and vegetable raw materials (2% by weight of raw meat) is placed in a thermostatted capacity, equipped with stirrer, bring back the whey 5% by weight of raw material and multishtammovye yeast in suspension cultures, consisting of Lactobacillis plantanum 31, Streptococcus liquefaciens 115, Propionibacterium shermani A, Debaryomyces clotckery 4D, sootnoshenie 1: 1:1:1 rate of 107microbial cells/ml per 1 g of substrate, and carry out the fermentation at 30oC for 24 hours This multishtammovye composition provides a significant increase in the substrate of all essential amino acids and vitamin B12produo absorbed by the human body. Qualitative changes in protein substrate are given in table.1; the characteristic protein composite - in table.3.

Example 2.

The substrate is prepared from the rumen. Prepare vegetable raw materials as in example 1. The substrate tripe and vegetable raw materials (5% by weight of raw meat) is placed in a thermostatted vessel with stirrer, add ammonium salts in the form of a 2.5% aqueous solution at 10% by weight of all raw materials. This mixture is fermented multishtammovymi yeast in suspension of microstomum consisting of Lactobacillis plantarium 32, Candida utilis v-51, Micrococcus caseolyticus 38, ifidbacterium adidolescentis. MC-42 in the ratio of 1:1:1:1 with a concentration of 109microbial cells/ml, and carry out the fermentation at a temperature of 27oWith over 26 hours changing the amount of biomass of the microorganisms shown in table. 2; the characteristic protein composite - in table.4.

Example 3.

The substrate is prepared from the spleen. Simultaneously prepare vegetable raw materials as in example 1. Meat and vegetable raw materials (3% by weight of raw meat) is placed in a flask, add whey and ammonium salt (2.5% solution) in an amount of 5% by weight of all raw materials. This mixture is fermented multishtammovymi yeast in suspension of microstomum consisting of Lactobacillis plantarium 31, Lactobacillis acidophil 25oWith over 22 PM Characteristic of the protein of the composite are given in table.5.

After fermentation the composite is characterized by its balanced amino acid composition is shown in table.3, 4, 5. Contains a complex of vitamins (mg%) gr. In 0,02-0,06; PP - 1; C - 0,025;-carotene and can be used as a full and fortified raw materials in technology combined meat products.

A comparative analysis of the nutritional value of fermented substrates showed that multishtammovye compositions are influenced by nutrient rich substrate, accumulate biomass, containing essential amino acids, vitamins, organic acids, enriching the protein components of raw meat full of protein, which can be used in the production of various meat products, at the same time bringing technology to waste.

Claims

The method of obtaining biologically complete protein composite, providing for the mixing of food additives based on vegetable raw materials, consisting of carrots, cabbage and wheat bran in the ratio 2: 1: 1, enriched with the substrate, depositing microorganisms and fermentation, you category II, enriched with milk whey and ammonium salts, and the fermentation is carried out with the use of multishtammovye combinations, selected on the basis of strains adapted to raw meat: Lactobacillis plantarum 32, Micrococcus caseolyticus 38, Debaryomyces clotckery 4D, Streptococcus liquefaciens 115.

 

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