Mussel sauce

FIELD: food industry.

SUBSTANCE: sauce includes an acidic hydrolysate of mussel meat neutralised with potassium hydroxide and an enzyme hydrolysate produced with usage of "Protozym" enzyme preparation. Additionally, the sauce includes a food chelate complex, sugar sand, a food stabiliser, citric acid and water. All the components are used at the specified ratio.

EFFECT: mussel meat sauce production.

3 cl, 4 tbl

 

The invention relates to the fishing industry, namely the production of shellfish, such as sauces.

A method of obtaining protein-carbohydrate mussel concentrate based on enzymatic hydrolysis. Shellfish remove sea water enclosed between the leaves, chop them, mix with water, heat up, then spend two-stage hydrolysis: in the first stage, use it, and the second is the extract of malt. Further, the hydrolysate was filtered, centrifuged and concentrated (RF patent No. 2066105, A23J 1/04, A23L 1/333, publ. 1996).

A method of obtaining a high-protein food concentrates and protein products that have a functional purpose. For production of edible protein products and protein concentrates carry out the hydrolysis of the raw enzyme preparation Protonix activity 400 PE/g in an amount of 0.1 to 0.2% by weight of the crushed material. As a source of raw materials use aquatic animals and waste processing. In a protein or protein concentrate can be entered flavorings and spices. The resulting hydrolysate is a protein dense homogeneous mass from whitish to cream-colored with a pleasant smell and meaty taste, without bitterness. Protein hydrolysate is used for dry protein supplements, protein sauces, fillings and seasonings to cold is acuscan, the first or second meal (RF patent No. 2331202 A23J 1/04 A23L 1/333, 2007).

Known protein hydrolysate obtained from cucumaria by enzymatic hydrolysis of the crushed material proteolytic enzyme obtained from the viscera of crabs at a temperature of 30-45°C for 14-24 h, followed by inactivation of the enzyme by heating. The resulting hydrolyzate of cucumaria injected into the milk, getting sour-milk products medicinal purposes (RF patent 2095000 A23J 1/04, 1995).

However, the known hydrolysates are characterized by insufficient satisfactory organoleptic properties. Typically, they are used in the form of protein supplements, when creating a combined product, not as a ready, self-production.

Known protein sauce containing up to 85 wt. % of protein hydrolysate from the mantle scallop, and spices in a spicy broth and flavorings to make the product taste and aromatic properties. Protein sauce has a high biological and nutritional value, good organoleptic properties, it can be used as a product of mass consumption, and as a product gerodietetic destination (RF patent No. 2365291 A23L 1/24, 2009).

The technical objective of the claimed invention is the expansion of the range of sauces based on biologically asset is s additives, derived from shellfish.

The problem is solved by the creation of a mussel sauce, including the acid hydrolysate of meat mussels, neutralized with potassium hydroxide, and the enzymatic hydrolysate obtained by using the enzyme preparation "Protonym", food chelate complex, sugar, food stabilizer, citric acid and water in the following ratio wt. %:

acid hydrolysate29-60
the enzymatic hydrolysate2,5-7,7
food chelate0,3-0,6
sugar5-7
food stabilizerof 0.1-0.4
citric acid0,1-0,25
waterrest

In addition, mussel sauce adds flavour. As a food stabilizer use supplements derived from red algae, or fruits, seeds and tubers of plants such as guar gum, obtained from the seeds of Cyamopsis tetraganoloba (Pea tree).

Appl the config technical result is expressed as the product of - sauce, enriched with essential macro - and micronutrients, such as K (potassium) and Zn (zinc), bioavailable organically bound form, in an amount to provide a partially physiological need for these elements, essential and non-essential amino acids, including taurine.

Components sauce are given the complementarity and to create a synergistic effect that provides the sauce a spicy taste, aroma seafood, dense texture.

The acid hydrolysate of the meat of the mussels To form obtained by hydrolysis of meat mussels hydrochloric acid, followed by neutralization with potassium hydroxide, dark-brown liquid with a unique, optimally balanced set of components necessary for the human body: essential and nonessential amino acids, taurine, low molecular weight peptides, including carnosine, essential fatty acids, melanoidins, biogenic macro - and micronutrients (potassium, calcium, iron, zinc, chromium, selenium and others) in an easily digestible form.

In this composition the acid hydrolysate serves as the basis for creating mussel sauce, it gives the product colour, taste, odour and salinity and ensures its complex food substances.

Enzymatic hydrolysate of meat mussels - dry powder of light yellow color, the character is haunted by the smell of seafood. Acts as the source of the smell, taste, salinity, enriches the product peptides and amino acids, micro - and macro-elements.

Food chelate powder light yellow color, with a characteristic aroma of seafood. Acts as the main source of zinc in organically bound form and provides it a functional rate of consumption. Zinc is involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and the regulation of expression of some genes. Inadequate intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, malformations of the fetus.

Sugar participates as a component, which gives the product a certain taste, softening the sharp notes of acid hydrolysates, affects the viscosity of the sauce.

Citric acid regulates acidity and thereby gives mussel sauce new taste.

Food stabilizer acts as a component that is responsible for the texture or structure of the mussel sauce, as a food stabilizer take supplements derived from red algae, such as carrageenan, or fruits, seeds and tubers of plants such as guar gum, obtained from the seeds of Cyamopsis tetraganoloba (Pea tree).

For variety in mussel sauce additionally make wkuser the addition of the additive, for example mushrooms, dill, garlic, paprika and other

Physico-chemical parameters and chemical composition of the mussel sauce presented in table 1 and 2 respectively, safety and organoleptic characteristics sauce in table 3.

Examples mussel sauce presented in table 4.

Table 1
Physico-chemical characteristics of mussel sauce
No.IndicatorsPermissible levels
Physico-chemical characteristics:
1pHthe 4.9 to 5.7
2The salt content, %6,5-12
3Viscosity, P6,0-7,5
4Dry matter, %23-30
5K(potassium), mg/100 g1248-4166
6Zn (zinc), mg/100 g 5,9-20,0

Table 2
The chemical composition of the mussel sauce
NameContent, %
ProteinFatMoistureAshCarbohydrates
Mussel sauce8-12of 0.1-0.370,0-77,0of 4.5 to 10.76-14

Table 3
Safety and organoleptic characteristics
mussel sauce
No.IndicatorsPermissible levels
Microbiological indicators:
1QMAFAnM, CFU/g, not more than5∗103
2BGK(coliforms) 1,0
3S. aureus1,0
4Sulphite-reducing clostridia-
5Pathogenic, including Salmonella and L.monocytogenes25
Toxic elements:
6Lead10,0
7Arsenic5,0
8Cadmium2,0
9Mercury0,2
Organoleptic characteristics:
10TasteTypical seafood, without foreign taste
11SmellTypical seafood, pleasant, without foreign smell
12Color13ConsistencyLiquid, Pets loss of shallow draft

Table 4
Prescription composition mussel sauce
ComponentsExample 1Example 2Example 3Example 4
Acid hydrolysate59,038,029,745,0
The enzymatic hydrolysate3,35,17,6the 5.7
Food chelate0,30,30,30,3
Sugar8,36,04,36,8
Food stabilizer:
carrageenan0,20,40,3
guar gum0,1
Citric acid0,150,170,180,2
Water28,7550,257,441,5
Flavour:-
mushrooms0,12
dill with garlic0,13
paprika 0,2

1. Mussel sauce, including the acid hydrolysate of meat mussels, neutralized with potassium hydroxide, and the enzymatic hydrolysate obtained by using the enzyme preparation "Protonym", food chelate complex, sugar, food stabilizer, citric acid and water in the following ratio wt. %:

acid hydrolysate29-60
the enzymatic hydrolysate2,5-7,7
food chelate0,3-0,6
sugar5-7
food stabilizerof 0.1-0.4
citric acid0,1-0,25
waterrest

2. Mussel sauce according to claim 1, characterized in that it further comprises flavoring additives.

3. Mussel sauce according to claim 1, characterized in that as a food stabilizer use supplements derived from red algae, or fruits, seeds and tubers of plants such as guar gum, obtained from the seeds Cyampsis tetragonoloba (Pea tree).



 

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