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IPC classes for russian patent Food protein product (RU 2508681):
Another patents in same IPC classes:
Method for production of preserves "fish with cabbages in main white sauce" / 2507980
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, white vegetables cutting, blanching and straining, bulb onions straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling; the listed components mixing with fish broth, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, ceps blanching and cutting, fresh white cabbages chopping and freezing, ceps and cabbages mixing to produce garnish, fish fillet cutting, fish fillet, garnish and sauce packing, sealing and sterilisation.
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Method for preparation of preserves "sichenik fish cutlets ukrainian-style" / 2507978
Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off sander fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting and frying in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, frozen fresh green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2507977
Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off rockfish fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting, blanching and straining, lagenaria blanching and cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, lagenaria, frozen fresh green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2507976
Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off rockfish fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting, blanching and straining, rutabaga blanching and cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, rutabaga, frozen fresh green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for preparation of preserved product "sichenik fish cutlets ukrainian-style" / 2507975
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Method for production of preserves "green cod" / 2507974
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, chicken eggs cooking, shelling and cutting, black olives cutting and blanching, lettuce, spring onions and basil, parsley, dill and rosemary greens cutting and freezing. The prepared components are mixed with salt, black hot pepper and laurel leaf. Ground pumpkin seeds extraction cake is poured with dry white wine and maintained for swelling. The extraction cake is mixed with dry white wine, mayonnaise and yoghurt. One performs cod fillet cutting, the cod fillet and produced mixture packing, sealing and sterilisation.
Method for production of preserves "fish round rissoles with cabbages in sour cream sauce with onions" / 2507973
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, skin-off fish fillet chopping, the listed components mixing with part of salt and part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in vegetable oil to produce round rissoles, bulb onions cutting, sauteing in vegetable oil and mincing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing the bulb onions and pumpkin seeds extraction cake with sour cream, fish broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, fresh white cabbages shredding and freezing, the round rissoles, cabbages and sauce packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2507972
Invention relates to a method of preserved second-course lunches production. The method involves preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off sander fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, carrots blanching and straining, fresh green peas freezing, carrots and green peas mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing at the specified components ratio, sealing and sterilisation. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for preparation of preserves "sichenik fish cutlets ukrainian-style" / 2507971
Invention relates to a method of preserved second-course lunches preparation. The method involves preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, tomatoes cutting and blanching, fresh green peas freezing, tomatoes and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing at the specified components ratio, sealing and sterilisation. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Hydrolysate preparation method / 2498635
This invention relates to a method for preparation of a food composition based on edible solid substrate hydrolysate. The edible food substrate may be of animal or vegetal origin including edible animal meat, fish flesh, shellfish flesh or an edible plant or a combination thereof. The method includes preparation of fermented coji of a protein-containing material and a carbohydrate, fermented coji mixing with the selected edible solid substrate until a mixture formation and the mixture hydrolysis in a salt-free medium or that with salt content no more than 2 wt %. In another implementation version of this invention fermented coji can be prepared of the edible solid substrate proper. The hydrolysate prepared in accordance with this invention may be additionally subjected to a moromi fermentation stage to produce a food composition. Alternatively, a lactic acid bacteria culture may be inoculated into the mixture prior to hydrolysis thus to prevent moromi fermentation and accelerate the method.
Fish wastes protein concentrate production method / 2481772
Invention relates to food and processing industry and may be used to manufacture products enriched with protein. Secondary wastes of fish-processing enterprises are milled, homogenised, extracted in an alkaline environment at pH 9.0-11.0 and centrifuged. One performs isoelectric sedimentation, repeated centrifugation and drying to produce a protein concentrate.
Method for production of protein fermentolysate of mussel meat / 2468593
Invention relates to food industry. Mussels are milled, dried and mixed with an enzyme preparation. The enzyme preparation is represented by "Protozym" preparation with activity equal to no less than 490 PU/g of proteolytic activity, produced by way of directed fermentation of selected strain Bacillus subtilis. One performs hydrolysis. Water is added to the mixture; the raw material, the enzyme preparation and water are taken at a ratio of 20:1:400. One heats the produced homogenate during 30-40 minutes to a temperature equal to 50°C and maintains it at such temperature while continuously stirring during 10 hours. The liquid fraction is separated. The fermentolysate is concentrated till moisture content is equal to no more than 20%.
 New method for krill flour manufacture / 2460309
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Method of producing gelatin / 2457229
Method involves rinsing the starting material with an anolyte of electrochemically activated solution with pH 4-5 after washing. When pulping leather, an electrochemically activated solution with pH 2-2.5 is used, which forms an acidic medium of a liquid fraction with pH 4-4.5 without further use of acids. When extracting collagen from the material, two-step pulping is used at temperature 55-60°C. To purify the broth from protein substances of non-collagen nature, edible acids with low concentration are used.
Method for drying ovarian liquid of sturgeon fishes / 2432772
Invention relates to biotechnology and microbiology. Ovarian liquid of sturgeon fishes is preliminarily filtered, concentrated till dry substances content C=48 - 66% and foamed till foam with maximum expansion factor is generated. The foam is applied in vacuum onto a flat carrier in a h =1 - 4 mm thick layer and dried subjected to infrared radiation with density of heat flux E=0.83-2.25 kW/m2 and residual pressure in the vacuum chamber P- no more than 9 kPa.
 Method for production of protein product of fish raw material / 2410894
Invention refers to food and provender milling industry. The method involves fish raw material carcass handling and chopping. Then one proceeds with autolysis at 40-60°C and pH 5.0±0.2 during 2-4 hours. The reaction mixture used is represented by curd milk whey, its ratio to minced fish being 1:(1-3). Autolysis is terminated in inactivation of the mixture enzymes by way of the mixture heating to 80-90°C during 15-20; then the mixture is cooled and grated.
 Method for production of water-soluble polypeptide complex of salmon fishes liver / 2409291
Invention relates to food industry, namely, to production of biologically active additives based on water-soluble proteins contained in salmon fishes liver. The method involves initial raw material selection, extraction, solid fraction separation, target product decontamination and drying. The initial raw material is represented by salmon fishes liver (fresh, frozen or dried). Extraction is performed with distilled water, the raw material to extractive agent ratio being 1:5 -1:30 which is followed by the suspension alkalisation till pH is 8-9 and infusion at room temperature during 2-4 h accompanied by stirring. Then one proceeds with the target product decontamination by way of the solid fraction treatment with a 0.3% solution of chitosan in a 3% solution of an organic food acid, pH being 2.5-3.0 in a 1:20 ratio during 1 h accompanied by stirring with subsequent incubation of the mixture during 2-3 h. One performs double separation into the solid and the liquid fractions with subsequent depletion of the liquid fractions.
Production method of ferment product with proteolytic action / 2407396
Invention is related to production of ferment preparations. The method involves raw material autolysis at a temperature of 45-50°C during 30-36 h in a 10-15% water-and-alcohol solution of dill extract. Then one performs the mixture centrifugation, autolysate separation and drying. The total weight ratio of ethyl alcohol to raw material is 5-7.5%, dry substances content being 1.5-2.5%. The raw material is represented by Dreissena polymorpha Pallas mussel.
 Method for production of protein-lipid products / 2402916
Method includes preparation of protein component on the basis of fish and soya raw materials with further mixing with lipid component and packing into sealed containers. As protein component, fish and vegetable composition is used, produced on the basis of fish paste and milk and vegetable clot produced by means of thermal-acid coagulation of soya protein base by kefir product of 2.5-6.0% fat at the temperature of 60°C and exposure of 10 minutes. Lipid component is butter or sesame oil. Duration of protein-lipid components mixing is 8-10 minutes.
 / 2252601
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FIELD: food industry.
SUBSTANCE: invention relates to food industry and may be used in production of functional and specialised purpose food products. The product is represented by powder produced from fish processing wastes in the following way: the raw materials are subjected to washing, coarse milling and dispersion into a finely dispersed mass with particles sized 0.5-1.0 mm. The produced mass is treated with electro-activated water with pH equal to 13-14 at a temperature of 35-40°C (1:4)-(1:5) during 25-30 minutes. The liquid fraction is separated and treated with ozone during 120-150 minutes at ozone concentration in the liquid fraction being 0.2-0.4 mg/dm3. The liquid fraction treated with ozone is divided by way of electrodialysis into a protein-containing and a lipid-containing products. The protein-containing product is treated with electro-activated water with pH equal to 2-3 at a temperature of 25-30°C at a ratio of (1:1)-(1:1.2) during 10-15 minutes. The protein product is extracted by way of ultrafiltration. The product is dried under vacuum at a temperature of 30-40°C, milled and packed.
EFFECT: invention is aimed at manufacture of a product with high protein content, high organoleptic indices and strongly pronounced technological properties, in particular, water-binding, water-retaining, emulsifying and foaming properties.
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The invention relates to the food industry and can be used in food production functional and specialized purposes.
Famous food protein product, a powder obtained from waste pond fish by coarse grinding, processing coarsely ground waste electroactivated water with a pH of 13-14 at 40°C and the ratio of coarsely ground waste electroactivated water equal to 1:5, separation of the liquid fraction by centrifugation, the processing liquid fraction of ozone for 150 minutes at ozone concentration of 0.3 mg/DM3the separation of mixtures by electrodialysis at oil containing and protein-containing components, processing electroactivated water with a pH of 2-3, and the ratio of protein-containing product electroactivated water equal to 1:1, for 10-15 minutes, ultrafiltration for the selection of the protein product, drying under vacuum at a temperature of 37°C, grinding and packaging of the finished product [Lisovoy CENTURY technology for the production of protein isolate from underutilized pond fish and waste commodity pond fish // New technologies, No. 4, 2011, p.50-54].
The disadvantages of the known dietary protein product are low organoleptic characteristics, low protein content in the product and lower the e technological properties - the water-binding and water-holding capacity, and emulsifying and foaming properties.
The objective of the invention is the improvement of organoleptic properties of food protein product, increased protein Content and effectiveness symptoms technological properties.
The task is solved by the fact that dietary protein product, a powder obtained from waste fish by coarse grinding, processing electroactivated water with a pH of 13-14, separation of the liquid fraction, the processing liquid fraction of the ozone separation ozone treated liquid fraction to protein-containing and oil containing the product, processing of the protein-containing product electroactivated water with a pH of 2-3, ultrafiltration for the selection of the protein product, drying under vacuum, grinding and packaging, before coarse crushing waste processing of fish subjected to the sink, and after the rough grinding is subjected to dispersion of fine particulate mass with particle size 0.5-1.0 mm, in this case, the processing of the received fine mass electroactivated water with a pH of 13-14 carried out for 25-30 minutes, and the processing of protein-containing product electroactivated water with a pH of 2-3 is carried out at a temperature of 25-30°C.
The technical result is the creation of a food protein product with you who akim protein, with high organoleptic characteristics and possess strong technological properties, namely the water-binding, water retention, emulsifying and foaming properties.
As we have shown experimentally that required washing waste processing fish, the dispersion of coarsely ground waste fish to particle sizes of 0.5-1.0 mm, the processing of the received weight of the electroactivated water with a pH of 13-14 for 25-30 minutes, processing of the protein-containing product electroactivated water with a pH of 2-3 at a temperature of 25-30°C increase in the protein content in the product to improve its organoleptic properties, as well as higher efficiency manifestations technological properties.
The claimed food protein product is illustrated by the following examples.
Example 1. Processing wastes (heads commodity pond fish) washed, roughly chopped on the top hole diameter 9 mm
The crushed mass is subjected to dispersion in a homogenizer-disperser until a particle size of 0.5 mm, then fine mass process electroactivated water with a pH of 14 at a temperature of 35°C and a ratio of weight - electroactivated water equal to 1:4, for 25 minutes. The resulting mixture is separated liquid fraction by centrifugation, which is treated, ozone is ω 120 minutes, thus, the amount of ozone taken is one that provides the ozone concentration in the liquid fraction of 0.2 mg/DM3. Ozone treated liquid fraction is subjected to electrodialysis for the separation of protein-containing product and oil containing the product. Protein-containing product process electroactivated water with a pH of 2 at 25°C and the ratio of the protein-containing product electroactivated water equal to 1:1 for 15 minutes, then the mixture obtained is sent to ultrafiltration to highlight the protein-containing product. Selected protein-containing product is dried under vacuum at 40°C, ground in a colloid mill and pack up.
Example 2. Processing wastes (heads commodity pond fish) washed, roughly chopped on the top with a hole diameter of 9 mm Crushed mass is subjected to dispersion in a homogenizer-disperser until a particle size of 1.0 mm, and then finely dispersed mass process electroactivated water with a pH of 13 at a temperature of 40°C and a ratio of weight - electroactivated water equal to 1:5, for 30 minutes. The resulting mixture is separated liquid fraction by centrifugation, which is treated with ozone for 150 minutes, while the amount of ozone taken is one that provides the ozone concentration in the liquid fraction of 0.4 mg/DM3. Treated with ozone Jew the second fraction is subjected to electrodialysis for the separation of protein-containing product and oil containing the product. Protein-containing product process electroactivated water with a pH of 3 at a temperature of 30°C and the ratio of the protein-containing product electroactivated water equal to 1:1,2, within 10 minutes, and then the resulting mixture is sent to ultrafiltration to highlight the protein-containing product. Selected protein-containing product is dried under vacuum at 30°C, ground in a colloid mill and pack up.
The table shows data describing the quality and technological properties of known and inventive food protein product obtained from the same batch of fish processing.
| Table |
| Name |
The value of the index |
| index |
Known product |
The claimed product |
| Example 1 |
Example 2 |
| Organoleptic properties, points: |
|
|
|
| appearance |
3,5 |
5,0 |
5,0 |
| smell |
4,0 |
5,0 |
5,0 |
| color |
3,5 |
5,0 |
5,0 |
| Mass fraction of protein in the food protein product, % |
89,7 |
96,8 |
96,5 |
| Water absorption, % |
310 |
428 |
426 |
| Water-holding capacity, g water/g of product |
2,89 |
4,18 |
4,16 |
| Emulsifying capacity, % |
50,9 |
76,0 |
75,8 |
| Foaming ability, % |
205 |
312 |
310 |
From the table it is seen that the inventive food protein product contains more protein, has a high Organoleptic properties, as well as most effectively demonstrates technological properties compared the structure with known food protein product, that makes it suitable for use in the manufacture of food products functional and specialized purposes.
Food protein product is a powder obtained from waste fish by washing, rough grinding, dispersion of fine particulate mass with particle size 0.5-1.0 mm, processing the received weight of the electroactivated water with a pH of 13-14 at a temperature of 35-40°C and the ratio of fine mass and electroactivated water(1:4)÷(1:5) for 25-30 min, separation of the liquid fraction, the processing liquid fraction of ozone within 120-150 min in an amount to provide a concentration of ozone in the liquid fraction of 0.2-0.4 mg/DM3, separation ozone treated liquid fraction by electrodialysis at the protein-containing product and oil containing the product, the subsequent processing of the protein-containing product electroactivated water with a pH of 2-3 at a temperature of 25-30°C and the ratio of the protein-containing product electroactivated water(1:1)÷(1:1,2) within 10-15 minutes, ultrafiltration for the separation from the treated mixture of the protein product, followed by drying under vacuum at a temperature of 30-40°C, grinding and filling of the target product.
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