Meat substitute product production method; meat substitute product produced by this method and ready-to-use meat substitute product

FIELD: food industry.

SUBSTANCE: invention is intended for use in food industry to produce a meat substitute product. The method involves the following stages: (1) a protein material, a hydrocolloid sedimented with metal cations and water are added to each other; (2) the compositions produced at stage (1) a homogeneous mixture is prepared; (3) the mixture produced at stage (2), while stirred, is blended with a metal cations solution which contains soluble calcium or magnesium salts or their mixture to form a fibrous product; (4) one separates the fibrous product; (5) the protein material contains a milk protein material chosen from the group consisting of dry milk, whey protein and caseinate.

EFFECT: method ensures production of a homogeneous mixture of milk from protein materials without adding a phosphate material, the mixture being suitable for a fibrous product production.

23 cl, 1 tbl, 5 ex

 

The technical FIELD

The present invention relates to a method for producing a product that replaces meat, including protein, in which:

1) a protein material, hydrocolloid which precipitates with metal cations, and water added to each other,

2) from the composition obtained in stage (1), form a homogeneous mixture,

3) the mixture obtained in stage (2), is mixed with a solution of metal cations with a valency of at least equal to 2, to form a fibrous product,

4) produce a fibrous product.

A fibrous product, possibly after further processing, produces a product that replaces meat.

PRIOR art

A method of this type is known from the patent NL-C-1008364 filed on behalf ..Kweldam.

The above patent describes a method of the type described in the introduction, for processing of the protein material of animal origin, such as proteins derived from soy, rice, corn and the like, to form a meat substitute. It is assumed that a homogeneous mixture, as described above, contains complexes of proteins and hydrocolloids, which are precipitated metal cations, deposited in the form of fibers by adding a solution of metal cations with a valency of at least equal to 2.

The applicant did try to apply the described method to change the Oia milk protein or materials, derived from milk protein, a fibrous product that replaces meat. In the described method, a homogeneous mixture of protein material, hydrocolloid precipitable metal cations, and water, usually made by mixing in a temperature range from 20 to 90°C., in particular from 30 to 90°C., and typically at a temperature of approximately 50°C. With a small increase in the temperature of the protein material will melt and form a homogenous mixture of hydrocolloids, which are precipitated metal cations, and water.

It should be noted that the term "homogeneous mixture" ("homogeneous mixture"), in the present application is applied to emulsions, dispersions and solutions.

With some proteins, for example cheese milk protein, the use of higher temperature leads to melting, resulting homogeneous mixture is separated into two liquid material that is not soluble in each other, that is, emulsion. With other milk proteins melting will not occur, but rather will be a dispersion or dissolution.

In addition to the presence of organoleptic advantages proteins of milk differs from vegetable protein materials that contain trypsin inhibitors (which are present in vegetable protein materials such as soy and corn), as well as a wide the range of amino acids. PDCAAS (from the English. "protein digestability corrected amino acid score" - "corrected amino acid digestibility coefficients of protein") protein from cow's milk is 1.21, while the PDCAAS protein from soy is of 0.91, a PDCAAS protein of wheat is 0.42. Normal meat has a coefficient of 0.92, therefore, the protein material milk actually has a larger coefficient than meat.

When the method described in the introduction, is applied to the protein of milk or material derived from it, the desired homogeneous mixture cannot be obtained or is difficult.

The INVENTION

The present invention is to remedy this drawback. One solution to this problem is to provide a method in which the protein material contains proteins of milk, and a mixture of protein material, hydrocolloid precipitable metal cations, and water form in the presence of a certain amount of phosphate material.

The problem is that the free calcium ions, which are naturally present in milk protein (milk protein) or materials obtained from it, or added during processing, can form a precipitate with added hydrocolloid, which prematurely deposited metal cations. This has a very adverse effect on the subsequent op the radio way and can lead to serious deficiencies or lack of homogeneity of the final product, if usable end product generally can be obtained.

In the method according to the invention described above, the presence of the proper amount of phosphate material is intended for formation of a complex containing free ions of CA2+in the result, this is not happening premature deposition used hydrocolloids. Then a homogeneous mixture is obtained without problems.

When this method was implemented for the purpose of conversion of protein material milk in a fibrous product that replaces meat, without the presence of phosphate material, homogeneous mixture, which is to be formed, will not be formed or will be formed with difficulty. The reason for this is that calcium ions that are naturally present in the protein of milk or added during processing, causing premature deposition used hydrocolloid or polysaccharide. In the result, the obtained product has a lower cohesion (adhesion), and it is difficult to cut.

The inventors unexpectedly found that the present method for some protein materials milk can be performed without the presence of phosphate material, and odnorodnymi can be formed, and good fibrous product can be obtained without problems.

Therefore, in the particular example embodiment of the invention in the manner described above, the protein material contains milk proteins selected from the dried milk, whey protein and Caseinate (in particular, from Caseinates alkali metal or ammonium, cleared for use in food products), and the method preferably is performed in the absence of phosphate material.

Accordingly, the present invention relates to a method for producing a product that replaces meat, including protein material, in which:

(1) a protein material, hydrocolloid, deposited metal cations, and water added to each other,

(2) from the composition obtained in stage (1), form a homogeneous mixture,

(3) the mixture obtained in stage (2), are mixed with stirring with a solution of metal cations with a valency of at least equal to 2, to form a fibrous product,

(4) produce a fibrous product, the method characterized in that

(5) the protein material contains milk proteins selected from the group consisting of milk powder, whey protein and Caseinate.

Mentioned last Caseinate is preferably Caseinate alkali metal or ammonium, purified for use in food products. caviano, what to prepare product that replaces meat, you can also use a mixture of two or more proteinaceous materials.

Hydrocolloid which precipitates with metal cations, is a polysaccharide, which can be selected from a pectin with a low content metaxylene groups, resins Gellan and alginate; preferred is sodium alginate. There are numerous commercially available alginates; in the context of the invention are, for example, alginates, reacting with calcium, such as obtained from brown algae".

If the solution of metal cations with a valency of at least 2, is added to a homogeneous mixture in which essentially no more free calcium ions, and which contains the protein complexes of the material milk and hydrocolloid which precipitates with metal cations of this type, the fibrous product to be received managed (controlled) by not necessarily after washing and removal of excess moisture, and will have the structure of a meat substitute.

In connection with the invention, also made reference to U.S. patent US-A 4,559,233. The aforementioned patent describes the formation of a meat substitute from whey protein. Formed complexes whey protein/xanthan resin, which isoelectric precipitate. This publication does not describe the use of hydrocolloids, is the quiet deposited metal cations, the formation of complexes between present as free ions of calcium and phosphate material, and the phase deposition, carried out using a solution of metal cations with a valency of at least equal to 2.

In the present method, the solution of metal cations with a valency greater than or equal to 2, is added to the homogeneous mixture, after it is formed, to form a fiber of milk protein/hydrocolloid, such as fiber "milk protein/alginate".

The solution of metal cations usually contains soluble salts of calcium or magnesium, or mixtures thereof. Suitable calcium salts include calcium chloride, calcium acetate and calcium gluconate.

Hydrocolloids, which are sensitive to cations of metals may be selected from the group described above; however, it is advisable that the hydrocolloid to be sodium alginate.

Examples of relevant alginates are DMB sodium alginate (Manugel) from Kelco and FD122225 from Danisco Cultor. You can also use other alginates, which form precipitates with metal cations.

During the formation of the products, meat substitute, according to the present invention, the pH of the homogeneous mixture of protein, hydrocolloid, which precipitates with metal cations, and water is preferably set at a value in the range from 4 to 7.

Where the pH lies in the range b the children selected according to the type of material structure of meat substitute, want to cook.

For example, to prepare the structure of meat type based on milk proteins, the pH will be set to the value between 5.0 and 7.0.

In the context of the present invention, the term "structure of meat type" is understood as meaning a structure that matches the structure of the beef, pork or chicken.

If you want to get the structure of fish types on the basis of the protein material of milk, the pH is to be determined on the value of between 4.5 and 6.0.

Specific details of the structures of the meat and fish types can be produced by changing the amount of applied hydrocolloid, such as sodium alginate, and the type of alginate and the amount of calcium chloride.

In the General case, it is also possible to add machining materials; they are preferably added to a homogeneous mixture of protein, hydrocolloid precipitable metal cations, and water, which is formed at an elevated temperature. Machining materials can be selected from flavors and/or flavoring agents, coloring agents, vegetable or animal fats, vegetable or animal protein material and/or a mixture of two or more of these materials. Obviously, it is also possible to machining materials were added and mixed after in the fibrous product is formed.

The number of private embodiments of the invention, in which use different raw materials, the described method has the following form.

The formation of the fibrous product based on sodium Caseinate, characterized by the fact that:

from 10 to 15%by mass solution of sodium Caseinate in water (total weight) is prepared in the presence of sodium polyphosphate in an amount of from 0.2 to 0.4% by weight With

- add oil in an amount of from 15 to 20% by weight With

- added under stirring 3 to 5% by weight of sodium alginate, and water at approximately 50°C, in the amount of from 80 to 95% by weight With

- the resulting homogeneous mixture is mixed under stirring with 3 to 5%by weight solution of calcium chloride in an amount of from 80 to 95% by weight, to form a fibrous product,

- formed fibrous product is isolated and subjected to final processing.

In another example implementation of the method according to the invention is characterized by the fact that the formation of the fibrous product begins with whey protein:

- serves 15 to 20%by mass solution of whey protein in water (total weight of (D) in the presence of sodium polyphosphate in an amount of from 0.2 to 0.4% by weight D,

- add oil in an amount of from 12 to 18% by weight D,

- added under stirring from 3 to 7% by weight D of sodium alginate, and t is the train water at approximately 50°C, in the amount of from 80 to 85% by weight D,

- the resulting homogeneous mixture is mixed under stirring with 3 to 5%by weight solution of calcium chloride in an amount of from 80 to 85% by weight of D, to form a fibrous product,

- formed fibrous product is isolated and subjected to final processing.

According to the invention, the formation of a fibrous product, based on skimmed milk powder, as follows:

- from 25 to 35%by mass solution of skim milk powder in water (total weight of (E) is prepared in the presence of sodium polyphosphate in an amount of from 0.5 to 1.0% by weight E,

- add oil in an amount of from 11 to 15% by weight E,

- added under stirring from 4 to 6% by weight E of sodium alginate, and water at approximately 50°C., in an amount of from 65 to 75% by weight E,

- the resulting homogeneous mixture is mixed under stirring with 3 to 5%by weight solution of CaCl2in the amount of from 65 to 75% by weight of E to form a fibrous product,

- after that, the formed fibrous product is isolated and subjected to final processing.

In certain forms of the invention, the above quantity by weight and percentages are given as the exact number; however, it should be understood that deviations from the exact values, and that values the Oia are intended for to give an indication of the order of magnitude (mass) of material in relation one to another.

The fibrous product obtained using the method according to the invention, properly Packed, after he shape, isolated and processed as intended. Appropriate packaging is a method of vacuum packaging in which the product is placed in plastic packaging, for example, made of polyethylene, and the package is sealed under vacuum. Other packaging methods that can be used in this field can also be used.

Before or after the product is Packed, fibrous product may be subjected to preservative treatment, such as pasteurization or sterilization. Pasteurization in most cases it is sufficient (for example, from 62,8 to 65.5°C for 30 minutes). In addition to pasteurization, it is also possible to use other protective methods, such as adding a preservative substances and preservatives or stabilizers (Na ascorbate, benzoic acid), pH adjustment, etc.

The invention also relates to the product that replaces meat, which can be obtained using the method described above.

Finally, the invention relates to a ready for use product that replaces meat, which is obtained by cooking clicks the processing of the product, replacing meat obtained according to the invention.

The product, which is obtained using this method can easily be cooked in the oven, pohren, brewed, smoked etc; it can also be turned into snacks, sausage, sausages or the like In relation to snacks, it should be noted that they may be acute, with this purpose, may apply the required taste and fragrances. However, due to breast nature of the source materials, the fibrous product obtained when applying the method according to the invention is also particularly suitable for forming a sweet dessert product type.

The fibrous product is a product that replaces meat or fish, or unsweetened (acute), or sweet foods for dessert snacks, in which fibers are formed coupled to one another in a natural way. The appearance of the products obtained with culinary nature, is that they are white and fibers have the appearance similar to the appearance of the fibers of the meat. After processing by sintering (drying), stewing, Smoking, microwave heating or other treatment, the product has the appearance of real meat or fish and a true sensation in the mouth or the feeling of fibrous dessert, if you apply a material, which is made/can be made sweet.

A homogeneous mixture, to which I formed in accordance with the method, in General includes from 0.1 to 50% by weight of protein material, such as a protein material milk or products derived from it, preferably from 1 to 40% by weight, based on dry matter.

Hydrocolloid which precipitates with metal cations, such as sodium alginate, is present in an amount of from 0.1 to 10% by weight, in particular from 1 to 5% by weight; phosphate or polyphosphate is present in an amount of from 0.1 to 1.5% by weight, all percentages refer to the total weight of the homogeneous mixture, which is prepared in order to form a fibrous product that replaces meat.

The solution used for formation of fibers, which is the solution of metal cations with a valency of at least 2, as described above, typically has a concentration of from 0.01 to 15% by weight, preferably from 0.05 to 10% by weight.

On the strength of the fiber, which is related to the sensations in your mouth when you bite, the impact of salt concentration. For example, high salt concentration leads to the formation of more rigid fibers.

After forming a homogeneous mixture, which takes place at a temperature of from 20 to 90°C., in particular from 30 to 90°C and especially at 50°C. a homogeneous mixture is maintained at this temperature and a solution of metal cations with a valency of at least 2, for example, calcium chloride is added at approximately the same temperature.

The salt solution is added under stirring, as a rule, gradually.

The salt solution for the deposition of fibers typically contains from 0.01 to 15 wt.% salt, for example, CaCl2or acetate CA. The concentration of CaCl2preferably selects lying in the range between 0.5 and 8% by weight; preferably, the concentration was not higher than 4% by weight.

The total number of salt solution in the General case should be added in the course of from 0.5 to 5 minutes, in particular, for 1 minute for the party in the amount of 1 kg

Adding it is advisable to carry out by spraying (spray) solution of salt in a homogeneous mixture, which is at a relatively high temperature; the salt solution preferably will be at a temperature that corresponds to the temperature of the homogeneous mixture.

A homogeneous mixture can include fat such as milk fat derived from milk, from which the isolated protein material. In this case, the fat content can be between 1 and 6% by weight, more preferably between 2.5 and 5% by weight, calculated on the basis of the total weight of the homogeneous mixture.

Obviously, if you use protein product of which (more) no fat, the fat may be added to a homogeneous mixture.

In this case, you can choose from vegetable and animal fat; it will be advisable to apply a saturated or nanosys the config vegetable fat. A mixture of fats can also be used.

In addition, a homogeneous mixture can be added coloring and flavoring and/or aromatic substances.

After the fibrous product was formed, he carefully washed in order to remove the remnants of the cations of the metals, and excess moisture is also removed, for example, by pressing. Final (processed) product can, for example, be Packed in vacuum packaging, then place pasteurization, for further condensation product, and to obtain good shelf life. Vacuum packaging provides the additional advantage that the structure of the product is improved through further end-to-end compression fiber.

After laundering and pressing the obtained fibrous product has a residual moisture content (humidity) from 1 to 80% by weight, in particular from 40 to 60% by weight. However, the levels that are higher and lower than these particular levels are possible, depending on what is required.

Hereinafter the invention will be explained with reference to several examples, not limiting its scope.

In experiments with sodium alginate (Kelko DMB) was used as hydrocolloid, which precipitates with metal cations; used precipitating solution containing 4 wt.% CaCl2water.

Applied phosphate material was polyfast is tons of sodium (NaPO 3)nwhere n~25. All percentages are based on weight unless otherwise indicated.

DESCRIPTION of embodiments of the INVENTION

Example 1: sodium Caseinate as the source material.

The method was carried out using as the starting material 85 g of sodium Caseinate (DMV International, sodium Caseinate) with calcium 76 mg/100 g protein 90% moisture content 5%. The sodium Caseinate was dissolved in 600 ml of water at 45°C. was Added 2 g of sodium polyphosphate, trace 110 g butter. After the mixture formed a homogeneous structure, 30 g of sodium alginate and 600 ml of warm water are added with intensive stirring. The resulting mixture is treated with 600 ml of 4 wt.% a solution of calcium chloride until then, until you have a long hard fibre. After washing, pressing, add flavoring and aroma additives and pasteurization, the product that replaces the meat with the structure of chicken and chicken taste has a water content of from 68 to 78%.

The advantage of using sodium Caseinate in that it eliminates the need for local facilities for treatment of serum.

Example 2: Whey protein as a source of material

125 g of whey protein concentrate (Aria, Lacprodan 80, calcium 374 mg/100 g, a moisture content of 5.5%) protein content of 82% is dissolved in 600 g of water at 45°and mixed with 2 g of sodium polyphosphate and 110 g butter. After pressing/mixing 40 g of sodium alginate and 600 ml of water at 45°C is added to the mixture with intensive stirring. The resulting mixture was combined with 600 ml of 4 wt.% solution of calcium chloride.

After washing and pressing to the resulting meat product added flavoring and aroma additives. After that, the product is packaged in vacuum-sealed, and pasteurized, the result is a meat substitute with good culinary properties and structure of chicken meat. The final product has a moisture content of from 70 to 75%.

In separate tests above whey protein concentrate was dissolved in water, and then subjected to denaturing treatment by heating for 10 minutes at 95°C. this was followed by cooling to 45°C, and then the tests were carried out as described above. The test result was similar to the initial test described above; in this case it is possible to limit the loss of protein by washing with water.

Example 3: milk Powder as the source material

Applied protein material milk is non-fat dry milk (calcium content: 1160 mg/100 g, moisture content: 4%, protein content: 30%). 250 g of the original substance dissolved in 600 ml water, to which was added 4 g of sodium polyphosphate and 110 g butter. Then this mass we use the axis 40 g of sodium alginate and 600 ml of water. After processing, the resulting emulsion 600 ml of 4% solution of calcium chloride, the result is a pleasant white fiber. Laundering, pressing, adding flavoring and aroma additives leads to a pleasant product with properties similar to the properties of the meat. Without flavoring and aroma additives product has a neutral aroma and taste similar to the taste of milk.

In the above-mentioned composition (recipe), based on the dry milk is used 4 g of sodium polyphosphate. However, if you take into account the present amount of calcium, it becomes obvious that this number may be increased to 8 g, as compared with other materials, there is an excess of phosphate material in the mixture.

The following examples demonstrate product that replaces meat without the use of phosphatic material.

Example 4: sodium Caseinate as the source material.

133 g of sodium Caseinate (DMV International) suspended in water at a temperature of 45°C. Mixing was carried out before the formation of 1000 g of a homogeneous mixture, which was heated to 75°C. Then, under vigorous stirring was added 512 g of 4%aqueous solution of sodium alginate. The resulting mixture was treated 442 g of a solution of calcium chloride at a concentration of 3%, 4% or 5% to the formation of fibers. After washing, pressing, add flavoring and aromatizes the x additives and pasteurization was obtained the product, substitute meat. The quality of the product was, respectively, satisfactory (3%) and good (4% and 5%). The product obtained when using 4: and 5%of calcium chloride, had a texture similar to chicken meat.

Example 5: Whey protein as a source material.

12%solution of whey protein was prepared using 60 g of the concentrate Lacprodan®, which was dissolved in 440 g of water at 45°C. the Solution was heated to 70°C. Then 256 g of 4%aqueous solution of sodium alginate was added to serum protein under vigorous stirring. The resulting mixture was combined with 221 g of 4%aqueous solution of calcium chloride. After washing and pressing, the product was Packed in vacuum-sealed and pasteurized. The resulting product, meat substitute, had a texture similar to chicken meat. The consistency of the fibers was slightly softer than a product that replaces meat obtained from whey proteins using sodium phosphate.

The table shows an overview of the performed tests, as well as the most important parameters.

From the examples discussed above, it is seen that in the case of dried milk, whey protein and sodium Caseinate you can do without the use of the phosphate material, in order to still obtain an acceptable product, although products that are prepared with phosphate material, achieve slightly better ototo is in qualitative assessments.

In the case of milk powder is, in General, it is also possible due to the high pasteurization solution of dry milk to get a good product with a predominantly lower protein loss during washing with water.

1. A method of obtaining a product that replaces meat containing protein, comprising the following stages:
(1) a protein material, hydrocolloid, deposited metal cations, and water, add to each other,
(2) from the composition obtained in stage (1) to form a homogeneous mixture,
(3) the mixture obtained in stage (2) is mixed under stirring with a solution of metal cations containing a soluble salt of calcium or magnesium or mixtures thereof, to form a fibrous product,
(4) produce a fibrous product,
moreover, this method differs in that:
(5) the protein material includes milk proteins selected from the group consisting of milk powder, whey protein and Caseinate.

2. The method according to claim 1, wherein the solution of metal cations gradually added to the homogeneous mixture under stirring.

3. The method according to claim 1 or 2, characterized in that the mixture obtained in stage (2), is mixed with a solution of metal cations in the absence of phosphate material.

4. The method according to claim 1, characterized in that the protein material milk is a dry the milk.

5. The method according to claim 1, characterized in that the protein material milk is a whey protein.

6. The method according to claim 1, characterized in that the protein material milk is a Caseinate.

7. The method according to any one of claims 1 to 2, 4-6, characterized in that the hydrocolloid, the deposited metal cations, present in an amount of from 0.1 to 10% by weight of the total quantity of all components of a homogeneous mixture.

8. The method according to any one of claims 1 to 2, 4-6, characterized in that the homogeneous mixture contains from 1 to 40 wt.% the protein material.

9. The method according to any one of claims 1 to 2, 4-6, characterized in that the solution of metal cations contains from 0.05 to 10 wt.% cations of calcium or magnesium or mixtures thereof.

10. The method according to claim 9, characterized in that the solution of metal cations contains CaCl2in the concentration range from 0.5 to 8 wt.%.

11. The method according to any one of claims 1 to 2, 4-6 and 10, characterized in that the solution of metal cations dispersed in the homogeneous mixture.

12. The method according to any one of claims 1 to 2, 4-6 and 10, characterized in that a homogeneous mixture has a fat content of from 1 to 6 wt.%.

13. The method according to any one of claims 1 to 2, 4-6 and 10, characterized in that the hydrocolloid, the deposited metal cations, is a polysaccharide selected from pectin with a low content metaxylene groups, resins Gellan and alginate.

14. The method according to any one of claims 1 to 2, 4-6 and 10, characterized in that hydrocolloid, the deposited metal cations, is sodium alginate.

15. The method according to any one of claims 1 to 2, 4-6 and 10, characterized in that the pH of the homogeneous mixture of protein, hydrocolloid precipitable metal cations, and water set to the value in the range from 4 to 7.

16. The method according to any one of claims 1 to 2, 4-6 and 10, characterized in that the formation of a homogeneous mixture is performed at a temperature of from 30 to 90°C.

17. The method according to any one of claims 1 to 2, 4-6 and 10, characterized in that the fibrous product has a residual moisture content of from 40 to 80 wt.%.

18. The method according to any one of claims 1 to 2, 4-6 and 10, characterized in that the fibrous product is thoroughly washed to remove excess cations of metals, and excess moisture is removed by pressing.

19. The method according to any one of claims 1 to 2, 4-6 and 10, characterized in that after the fibrous product form and produce, perform the final processing of the fibrous product by pasteurization.

20. The method according to any one of claims 1 to 2, 4-6 and 10, characterized in that the fibrous product is Packed.

21. The product that replaces meat obtained by the method as defined in any one of claims 1 to 20.

22. Spicy or sweet snack, obtained by processing the fibrous product obtained by the method as defined in any one of claims 1 to 20.

23. Ready-to-use product that replaces meat obtained by Kul is namoi processing of the product, as defined in item 21.



 

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FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed concentrate is obtained by pressing under aseptic conditions juice from sugar-beet root crops, being prepared, deodorized and sterilized with above-critical carbon dioxide in ultrasonic field; cultivation on bagasse mycelia fungi of strain Trichoderma and strain Aspergillus obtained by citric acid fermentation; cultural liquid separation and blending thereof with juice. Then in blend liquid ammonia and above critical CO2-extract from biomass of Mortierella strangulata micromycete, which is subsequently extracted according to claimed technology to produce solid residue, are introduced. Blend is treated with liquid carbon dioxide< mixed with treated solid residue of biomass of Mortierella strangulata micromycete, and heated up to 60°C or higher.

EFFECT: product with improved structure forming ability and increased thermal resistance.

Mayonnaise // 2405384

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular - to fat-and-oil industry and may be used in production of functional prophylactic purpose mayonnaise. The mayonnaise contains, wt %. refined deodorised vegetable oil - 55.0-60.0, skimmed dry milk -1.6-1.8, stabiliser-emulsifier containing lecithin of sunflower seeds and laminal in a weight ratio of 5:4 - 8.0-9.0, "Fukolam-S" 0.1-0.3, sugar - 1.5-1.7, culinary salt - 1.1-1.2, mustard powder - 0.75-1.00, 80% acetic acid - 0.6-0.8, sodium bicarbonate - 0.05-0.06 and water - the rest.

EFFECT: invention allows to produce a product which reduces blood cholesterol level, normalises lipidic-and- carbohydrate metabolism, has positive effect on GIT condition.

2 cl, 2 ex

FIELD: food industry.

SUBSTANCE: procedure consists in two-stage raw material processing. At the first stage crumbled raw material is conditioned in water at temperature 20-60°C during 4-6 h and marine algae extract is separated by means of filtration. Residue enters the second stage wherein it is treated with solution of chlorides of univalent cations of 1-10% concentration, and temperature 20-40°C during 1-2 h; further solution of salts of weak acids of alkali metals is introduced at ratio 1:1 and is conditioned during 2-8 h at temperature 20-90°C and pH 8-9 with successive homegenisation. Thus marine algae gel-like food product is produced.

EFFECT: facilitating waste-free marine algae processing.

9 cl, 2 tbl, 13 ex

FIELD: food products.

SUBSTANCE: water, liquid food composition or food composition which can be eaten with spoon consists of at least 1 wt % protein, and from 0.1 to 5 wt % biopolymer nondenatured or non-hydrolysed with pH form 2 to 4 thickener. Viscosity of the composition in stomach at 0.1 c-1 and 37°C is at least 20 Pa·s. Method of indicating of sence of fullness of a human being or an animal includes stages of human's or animal's consumption of mentioned above composition.

EFFECT: fine sense of fullness is useful in plans of weight control and can be used to prevent and cure cases of overweight and adiposity.

22 cl, 2 tbl, 9 dwg, 2 ex

FIELD: medicine.

SUBSTANCE: invention concerns the food-processing industry, in particular to the alimentary composition providing increasing of satiety. The water liquid alimentary composition or an alimentary composition, which can be eaten with a spoon, contains at least 1 wt % of the protein and from 0.1 to 5 wt % of a biopolymeric thickener which is not denatured or hydrolysed at pH from 2 to 4. Thus the composition has durability of gel at 37°C and pH 2 at least 10 kPa. The method of creation of satiety at the person or an animal includes a stage of the use by the person or an animal of the above-named composition.

EFFECT: invention composition causes feeling of satiety and is applied to simplification of accustoming to the plan of weight reduction or weight control.

22 cl, 11 dwg, 2 tbl, 3 ex

FIELD: food products.

SUBSTANCE: method stipulates pouring of sodium alginate and its ageing at the temperature of 18-20°C during 45 min for swallowing. Coagulation of received gel is performed with 20% solution of calcium lactate with dissolved potassium iodide.

EFFECT: receiving of iodated dietary fibers having high water and fat-retentive features.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: method of brown algae gel production provides for cutting raw material and washing with sea water. Then it is washed in fresh water at the temperature 25-35°С for 20-50 minutes for even swelling not less than 30%. After that the algae is demineralized by 0.5% acid solution: acetic, citric or hydrochloric, рН=2.0, with the weight ratio of the algae and solution - 1:1.5 within 1-2 hours. The algae is washed in fresh water for 10 minutes and is soaked in fresh water at the temperature 20-35°С for 30-50 minutes and change the water 1-2 times. Let the water flow down for 10-20 minutes. The algae is cut and boiled in fresh water at the temperature 75-85°С with the algae and water ratio 1:1. Then add sodium bicarbonate till рН=7.0-8.0, which is controlled while boiling for 6-10 hours at the temperature 70-80°С and mix with agitator, rotation speed is 15-25 revolutions per minute. Cool till 35-45°С and homogenize within 30 minutes. Introduce citric acid solution - 0.1% and calcium salt solution- 0.2%. Mix for 10 minutes, heat till 75°С and transform into shape suitable for storage.

EFFECT: increases storage life, increased biological accessibility and iodine digestibility, prolonged action.

12 cl, 4 ex

FIELD: food processing industry.

SUBSTANCE: claimed method includes extraction of ground raw laminaria, extract separation by filtration and production of iodine containing biologically active complex therefrom. Desiccated or raw laminaria is preliminary ground up to particle size of 5 cm or less and extracted with water at 80-90°C for 10-120 min in dry laminaria matter/water ratio of 1:5-1:30, respectively. Further hydrogen peroxide is introduced into aqueous extract obtained after filtration in form of 1-40 % aqueous solution in amount of 0.01-50 ml per 1 l of extract.

EFFECT: laminaria extract of high biological value containing iodine in form of organic compounds, essential amino acids and microelements.

4 cl, 1 ex

FIELD: food processing industry, in particular production of pectin substances as main product and feedstuffs as byproducts.

SUBSTANCE: claimed method includes raw material treatment with 1 % HCl solution at 50°C, washing with water up to pH 7, 4-step treatment with sodium hydroxide solution, filtering and extract separation. Extracts are acidified with sulfuric acid solution, washed with water and isolated zosterin is decolorized with hydrogen peroxide, filtered, and dried. Treatment with 1 % HCl solution is carried out at hydromodule of 1:10 for 30 min; grass mass is separated by filtration and subjected to four-step treatment with 1 % sodium hydroxide solution at 95-100°C, hydromodule of 1:4.2 for 30 min. Grass residue is separated from extract by filtration and used in feed product manufacturing. In the first embodiment extract is precipitated with alcohol to produce sodium zosterate, in the second one extract is precipitated with 3 % aqueous sulfuric acid solution up to pH 2.5 to produce zosterin followed by washing thereof with hot water. Obtained sodium zosterate and zosterin are decolorized with 40 % hydrogen peroxide solution at hydromodule of 1:4, temperature of 60°C for 6 h and dried at 60°C.

EFFECT: improved method for production of pectin substances with increased purity.

1 ex

FIELD: food-processing industry.

SUBSTANCE: method involves mixing protein material, hydrocolloid deposited by metal cations and water at elevated temperature until homogeneous mixture is produced; mixing resultant mixture with solution of cations of metals having valence of at least 2 for forming of fibrous product; obtaining fibrous product. Protein material is preferably milk protein material. Hydrocolloid is selected from the group consisting of low methoxy content pectin, resin Gellan and alginate. Also, meat-substituting product obtained using the method is described in Specification.

EFFECT: increased efficiency of method and improved quality of meat-substituting product.

20 cl, 1 tbl, 5 ex

FIELD: food processing industry.

SUBSTANCE: claimed chewing gum contains 0.1-5 mass % of agar and one or more soluble ingredients. Specific humidity of edible chewing gum is 5-20 mass %. Method for production of chewing gum includes agar dispersing in amount of 0.1-5 mass % in water taken in amount of 20-50 mass % as calculated to mass of ingredient mixture before cooking. Then agar is hydrated, dispersion is heated under stirring up to temperature being approximately equal to boiling point. Mixture is conditioned under continuous stirring at temperature below boiling point to agar dissolve, other ingredients are added and blended to produce syrup, syrup is cooked and chewing gum is formed.

EFFECT: chewing gum of improved quality.

11 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular - to a technology for release of pectin from plant raw material. The method envisages fruit shell drying and milling, removal of impurities. Then one degreases the milled fruit shell with acetone during 24 hours. One performs removal of polyphenols, salt - and water-soluble proteins. Then one performs the raw material with drinking water (2-3-times). Then one proceeds with hydrolytic extraction with a 0.3-0.5% solution of citric acid during 120 minutes at a temperature of 85-90°C, duty of water being 1:10. One separates the liquid phase. For pectin substances coagulation acetone is utilised. Then the coagulate is dried and ground.

EFFECT: invention allows to process previously unused secondary raw material resources of Palma Christi fruits, to ensure high yield of standard quality dry pectin from Palma Christi fruit shells.

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