Method of production of sausage products of poultry meat with beer mash

 

(57) Abstract:

The invention relates to the meat industry, namely the production of sausages functional purpose. The method includes the preparation and grinding of raw meat, salting, cooking meat with the introduction of additional materials and vegetable biologically active additives, molding, heat treatment and subsequent cooling. As vegetable biologically active additives injected flour from spent grains obtained by the preliminary pressing of the original wet spent grains with a solids content of more than 20%, with a further selection of hard pressed parts and removing the liquid fraction. Then the hard part is subjected to dehydration at a temperature of 40 to 60°With simultaneous partial grinding, and then dried brewer's grain is fed into a hammer mill with grid hole diameter of 1 mm, and then powdered brewer's grain is fed to the sieve with the hole diameter of 0.2 mm to produce flour with the degree of dispersion of 60 μm, which contains fatty acids in the following composition: myristic to 0.85%; pentadecanol to 0.6%; palmitic to 40.0%; palmitoleic up 8,93%; heptadecanoyl to 0.97%; getadmin E in the amount of 2 mg per 100 g of flour. The invention provides for the creation of a new range of sausages on the basis of poultry meat with biologically active additives - flour made from spent grains, which has a new functional health properties and is intended for the poor and for gerodietetic, preventive and special food. 2 C.p. f-crystals, 4 PL.

The invention relates to the meat industry, namely the production of sausages functionality.

The concept of state policy in the field of healthy nutrition of the population of Russia provides for the poor food, enriched with different components and biologically active substances.

Recently, special attention is paid to the production of meat products with functional purpose. Various biologically active additives in the composition of the meat product are certain diet, preventive, as well as special properties and functions of the body during the use of them. Sausages poultry meat, including mechanically deboned (MPMO), the most affordable for a wide and low-income sleeo generation and among those with different religious beliefs.

A known method for the production of cooked sausages poultry meat with pearl barley and rice as herbal dietary supplements, including the preparation and grinding of raw meat, salting, cooking meat with the introduction of additional materials and vegetable biologically active additives, molding, heat treatment and subsequent cooling (the closest analogue - patent RU 2142725, CL A 23 L 1/315, 1/314, 1/317, 1999).

As meat raw meat product includes 43-66% of lump meat poultry, chopped on the top with a diameter lattice 2-3 mm and stored for maturation in the Ambassador within 6-12 h, and 15-40% of poultry meat mechanically separated. The recipe of the product provides a 2.8-11% water for hydration cereals and 2-3% cereals barley or rice. The rump is passed through magnetochemical, washed and soaked in water in the ratio of croup: water is 1:3 for 2 h for rice and 4 h for barley. Then grits are blanched in hot water at a water temperature of 85-95°C in water ratio of 1:3 for rice cereal and 1:5 for barley 25-45 min in a digester with a stirrer, and then cooled. As additional materials product clitellum and time-consuming, and the resulting meat product has a low structural-rheological and organoleptic characteristics, as well as narrow preventive orientation.

One of the most promising components of the functional compositions in baking, confectionery and meat processing industry is malt brewer's grain.

Malt brewer's grain (OST 18-341-79 "Grain beer raw") is formed in the process of mashing and filtration of the mash as the residue after separation of the liquid phase - wort. The grain consists of liquid (45%) and solid (55%) phases. Solid phase pellet contains the shell and the insoluble part of the grain. The composition of the grains depends on the quality of the malt, the number of unmalted raw materials, as well as varieties produced beer.

Wet brewer's grain has a rich texture coarsely milled grain product is a light brown colour and has a sweet taste and smell of brewing malt.

In Breweries and in workshops annually collects approximately 1.2 million tonnes of grain humidity of 70-80%, from which you can get up to 200 thousand tons of dry flour. Dry grains hour during storage and transportable.

Therefore, it is reasonable ipolish in the production of various food products, including in the production of cooked and smoked sausages.

So our company has already patented a method of production of meat sausage products with the introduction of the special composition of the supplements with the beer mash (EN 2170522 C1, CL And 23 L 1/314, 2001). However, the method provides for another method of obtaining dry spent grains, as well as pre-hydration before the introduction of the meat, which complicates the process. In addition, the technology and composition of sausages do not allow the use of cheap, but biologically valuable poultry along with beer mash.

Therefore, faced the task of creating a new range of sausages on the basis of poultry meat with biologically active Supplement is flour made from spent grains, which has a new functional health properties and is intended for the poor and for gerodietetic, preventive and special food.

This task is solved by the method of production of sausage products of poultry meat with vegetable dietary Supplement includes the preparation and grinding of raw meat, salting, cooking meat with the introduction of new materials, as vegetable biologically active additives injected flour from spent grains obtained by the preliminary pressing of the original wet spent grains with a solids content of more than 20%, with a further selection of solid extruded parts and the removal of the liquid fraction, then the hard part is subjected to dehydration at a temperature of 40 to 60°With simultaneous partial grinding, and then dried brewer's grain is fed into a hammer mill with grid hole diameter of 1 mm, and then powdered brewer's grain is fed to the sieve with the hole diameter of 0.2 mm to produce flour with the degree of dispersion of 60 μm, which contains fatty acids in the following composition:

myristic to 0.85%

pentadecanol to 0.6%

palmitic to 40.0%

palmitoleate to 8,93%

heptadecanoyl to 0.97%

heptadecanoyl to 0.35%

stearic to 6.6%

oleic to 11.2%

linoleic to 32,14%

linolenic to 2.35%

and it also contains vitamin E in the amount of 2 mg per 100 g of flour.

Additionally minced introduce soy flour and/or soy products, as well as flavoring or multifunctional food is "Ochakovo", was subjected to drying and crushing in production enterprises LLC Toba-Ochakovo".

The original wet brewer's grain humidity of 70-80%, containing more than 20% dry matter, any vehicle is pressing. Pressing is a mechanical treatment of spent grains pressure associated with unilateral or surround it by compression. The essence of the pressing - creating the stress state of the grains under the action of external pressure using a press. Pressing apply, when the humidity of the raw product above 55%. In the extrusion receive two factions - the hard part is pressed pellet, which goes into further dehydration, and liquid (fluid) fraction of grains that are removed. The hard part is subjected to dehydration at a temperature of 40 to 60°With simultaneous partial crushing. Next, dried brewer's grain is fed into a hammer mill, the main working body which are the hammers and the sieve. A hammer mill is used mesh hole diameter 1 mm Therefrom powdered brewer's grain any vehicle served on a sieve with the hole diameter of 0.2 mm thus Obtained dry encodetable.

In the resulting flour was not found BGK (number of positive samples), sulphite-reducing clostridia and mold, and QMAFAnM, CFU/g, is 3×102.

Studies have shown that flour from the spent grains are not toxic and had the following chemical composition (%): moisture 10,8; protein 24,82; fat to 6.43; ash 3,48; cellulose 12,7; NFE (nitrogen-free extractives) 41,77. The main content of microelements, %: calcium 0,18; phosphorus 0,48; mg/kg: manganese 405; zinc; 45,0; iron 1350; copper 5,2. Total amino acids 22,71%, including irreplaceable determining the nutritional value of protein - 9,81%. The research also found that the protein component of spent grains is quite easily digested enzyme preparations (Pancreatin cattle).

Of particular interest are the data obtained fatty acid composition of the fine flour of the dry spent grains obtained exactly by the present method. In particular, it has the following fatty acid composition:

myristic to 0.85%

pentadecanol to 0.6%

palmitic to 40.0%

palmitoleate to 8,93%

heptadecanoyl to 0.97%

heptadecanoyl to 0.35%

Fatty acids are aliphatic carboxylic acids, many of which (in this case, almost all) are part animal and vegetable fats are a required component of food. In animals and in plants free fatty acids and fatty acid included in the composition of lipids, perform extremely important functions energy and structural plastic. Saturated fatty acids - palmitic, stearic, myristic and others are used mainly as energy material. Unsaturated fatty acids are divided into monounsaturated, for example oleic acid, and polyunsaturated (PUFA).

Nutrition is not only the quantity but also the chemical composition of lipids, especially the content of polyunsaturated fatty acids.

So from all selected in the grains of fatty acids of most interest are the essential fatty acids: linoleic, linolenic. Linoleic and linolenic acids are not synthesized in the human body. Arachidonic acid is synthesized in the body from linoleic acid, with the participation of vitamin b6. Linoleic acid gives other PUFA. Therefore, they are called "essential" or "essential" acids. Bicoy - linoleic activity linolenic acid significantly (8-10 times) lower linoleic.

They are found in animal tissues, plants, and microorganisms and enter the body only with food. Their main biological role of structural-functional organization of cell membranes, biosynthesis of ecosanoids - mediators of metabolic reactions. Their role and activity is so high that PUFA in recent years were attributed to vitamins and called vitamin F.

Other functions of PUFA can be noted for their ability to normalize cholesterol metabolism and thus reduce the risk of atherosclerosis and associated cardiovascular diseases.

Now consider that the optimal daily requirement of linoleic acid should be 10 g, the minimum - 2-6, Therefore, the fatty acid composition of lipids in foods must be balanced: 10% polyunsaturated, 60% monounsaturated and 30% saturated.

A distinctive feature of the fatty acid composition of fat meat birds is a significant content of unsaturated fatty acids - 69-73% of all acids, including polyunsaturated. Saturated fatty acid constituting the fatty acid with the 8.8% of the fatty acids and a small amount of lauric, myristic, pentadecanoic, margarine and arachidonic acids. Of the unsaturated acids is dominated by oleic - 30-46% palmitoleic - 5,7-9%. Poultry meat is characterized by a high content of polyunsaturated (essential) fatty acids, linolenic and linoleic. They accounted for 18-22% of all fatty acids, i.e. 3-5 times more than beef and mutton per 100 g edible portion of the product. In the diet of a healthy person, the ratio of polyunsaturated to saturated fatty acids should be at least 0.3, and meat birds, their ratio is about 0.6-0.7.

Thus, sausage product from poultry in combination with flour made from spent grains obtained it this way, contains an optimal and balanced ratio of fatty acids.

In addition, it was found that the flour from the spent grains contain vitamin E in the amount of 2 mg per 100 g of flour, which is the functional ingredient and plays an important role in positive power. Vegetable fats are the only source of vitamin E and-carotene. Vitamin E refers to the antioxidant and slows down the oxidation of unsaturated fatty acids included in the lipid composition, by reacting with oxygen, and rosti to form inactive radicals, interrupting the reaction of oxidation. Thus, antioxidants, including vitamin E, protects the body from free radicals, showing anticarcinogenic effect, but also block the active peroxy radicals, slowing the aging process.

The mutual influence of vitamin E contained in the flour from the spent grains, and unsaturated fatty acids flour spent grains and poultry ensures the stability of the latter in the meat emulsion in the process of production of sausage products, treatment and storage. Additional introduction in the formulation of meat products essential oils and oleoresins tea mixtures of plants leads to increased antioxidant properties as a result of synergism between vitamin E and flavonoid compounds of essential oils and oleoresins. The slowing of oxidation of unsaturated fatty acids during storage such sausage products helps preserve quality products, attractive appearance and good taste of the indicators over the long term.

When this functional properties of vitamin E and unsaturated fatty acids provide end-products prophylactic properties. The use of such functional appearance of the skin, promotes more rapid leakage of inflammatory diseases of the stomach, gastric ulcer and duodenal ulcers, promotes healing and improves the function of the capillaries, is effective for the prevention of diabetes and bronchial asthma. One of the advantages of the claimed invention is that such meat products are available for a wide and poor.

All of the above and is the technical result of the present invention.

The results of these studies allowed us to conclude that the long term use of dry spent grains as a valuable food and biologically active component (table.1, 2, 3, 4).

All these indicators are some variations in different batches of brewer's grains, depending on the amount of malt, unmalted raw materials, as well as the quality of the produced beer that does not affect its nutritional value.

Produced flour was transferred to JSC "brylewski meat processing plant" for use in the formulations in the production of cooked and smoked sausage products from poultry meat.

Example 1. Cooked sausage "old style" meat Priceline contain spices and materials: salt food table 2.5 kg, sodium nitrite 0.0075 kg, food coloring "BIOTON Ed" 0,12 kg, multifunction flavoring food additive Premix of the 20th century, the firm "Armaros-M - 1,3 kg

Process for the manufacture of cooked sausage conducted according to the requirements of technology and specific formulation with the introduction on during cutting of dry flour from the spent grains.

Soy products - Soy "Danpro-760" - produced by the Danish company, interests which in Moscow is firm "Protein product", well known on the Russian market for almost 7 years. This functional concentrate with a high viscosity, a little dusty, well-dispersed. These proteins are used for the production of cooked sausages, smoked and boiled-smoked sausages, pates, products of minced meat, ham. Proteins in this series improve the texture and increase the yield of the product, make it easy to cut. In addition, they have good emulsifying properties, does not give a foreign flavor to the finished product. Emulsifying capacity (protein:water:oil) is 1:5:5.

Composition, %:

Protein in the dry matter of 69.5

Protein 66,7

Carbohydrates 17,3

Ash 7

Water 4

Crude fiber 4

"BIOTON Ed" is a food dye, a well-known on the Russian market, as fermented rice. Designed to accept color in the production of meat products, regulation of the degree of staining of the product and improve its appearance. Country of origin Austria Weast Trade" provider "omega food technology" in Moscow.

Get the dye as follows.

Fungal flora of Monascus spp. applied to pre-wetted Fig. After fermentation within one month the product is dried, and it is marketed in the form of whole grains or powder.

Pork skin is used in raw form, previously classified in the top hole diameter 3 mm

Premix 20V - multifunction flavoring food additive, specially developed for cooked sausages poultry meat, including MMD. Like other premixes, it produces well-known on the Russian market the company "Armaros-M" for more than 7 years. Its composition: moisture-tie agents, polysaccharides, sitosterolemia agents, power of taste and aroma, essential oil of garlic, Basil, ginger, coriander, Laurel and oleoresin ginger, papri is obtained by the present method.

Both formulations additionally contain spices and materials: salt food table 2.3 kg, sodium nitrite 0.0075 kg, food coloring "BIOTON Ed" 0,12 kg, multifunction flavoring food additive Premix 19, firm "Armaros-M - 1 kg

Premix 19 - multifunction flavoring food additive, specially developed for sausages, including for MMD. Composition: moisture-tie agents, stabilizers, polysaccharides, sitosterolemia agents, power of taste and aroma, essential oil of garlic, cloves, ginger, cardamom, coriander, Laurel, nutmeg and clove oleoresin, ginger, cardamom, red pepper, nutmeg, paprika, black pepper.

The process of production of sausages conducted according to the requirements of technology and specific formulation with the introduction on during cutting of dry flour from the spent grains.

Example 3. The sausage "Chasseur" poultry meat with flour made from spent grains obtained by the present method.

Both formulations additionally contain spices and materials: salt cookbook: 3.0 kg, sodium nitrite 0.0075 kg, food coloring "BIOTON Ed" 0.1 kg, multifunction kusayama taste - multifunction flavoring food additive suitable for all semi-smoked sausages 1st grade. Composition: moisture-tie agents, polysaccharides, power of taste and aroma, essential oil of garlic, coriander, Laurel, nutmeg, black pepper, oleoresin nutmeg, coriander, black pepper.

The process of production of smoked sausage conducted according to the requirements of technology and specific formulation with the introduction on during cutting of dry flour from the spent grains.

All examples use the flour from the spent grains with the following fatty acid composition: myristic to 0.85%; pentadecanol to 0.6%; palmitic to 40.0%; palmitoleic up 8,93%; heptadecanoyl to 0.97%, heptadecanoyl to 0.35%; stearic to 6.6%; oleic to 11.2%; linoleic to 32,14%; linolenic to 2.35%, and also contains vitamin E in the amount of 2 mg per 100 g of flour.

1. Method of production of sausage products of poultry meat with vegetable dietary Supplement, including the preparation and grinding of raw meat, salting, cooking meat with the introduction of additional materials and vegetable biologically active additives, molding, heat treatment and subsequent cooling, wherein alternova pressing raw spent grains with a solids content of more than 20%, with a further selection of solid extruded parts and the removal of the liquid fraction, then the hard part is subjected to dehydration at a temperature of 40 to 60°With simultaneous partial grinding, and then dried brewer's grain is fed into a hammer mill with grid hole diameter of 1 mm, and then powdered brewer's grain is fed to the sieve with the hole diameter of 0.2 mm to produce flour with the degree of dispersion of 60 μm, which contains fatty acids in the following composition, %:

Myristic To 0.85

Pentadecanol To 0.6

Palmitic To 40.0

Palmitoleic Up 8,93

Heptadecanoyl To 0.97

Heptadecanoyl To 0.35

Stearic To 6.6

Oleic To 11.2

Linoleic To 32,14

Linolenic To 2.35

and it also contains vitamin E in the amount of 2 mg per 100 g of flour.

2. The method according to p. 1, characterized in that it further into the meat introduce soy flour and/or soy products.

3. The method according to p. 1 or 2, characterized in that it further minced enter flavoring or multifunctional food additives company “Armaros-M”.



 

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