Mussel sauce

FIELD: food industry.

SUBSTANCE: sauce includes mussel meat hydrolysates produced by acidic and fermentative hydrolysis with usage of "Protozym" enzyme preparation, sugar sand, a food stabiliser, citric acid and water. All the ingredients 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 cool the appetizers, 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% 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, on the basis of biologically Akti is different additives, derived from shellfish.

The problem is solved by the creation of a mussel sauce, which consists of hydrolysates of meat mussels, obtained by acid hydrolysis (MIGS-PL) and enzymatically, using the enzyme preparation "Protonym", sugar, food stabilizer, citric acid and water in the following ratio, wt%:

MIGS-PL29-60
the enzymatic hydrolysate
meat mussels3-8
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, such as carrageenan, or fruits, seeds and tubers of plants such as guar gum, obtained from the seeds of Cyamopsis tetraganoloba (Pea tree).

The claimed technical result is expressed in obtaining cont the KTA sauce, enriched with essential and non-essential amino acids, taurine, macro - and trace minerals in an easily accessible form and other essential nutrients, with original taste and flavor of the seafood.

Components sauce taken with regard to the complementarity and create a synergistic effect that provides the sauce a spicy taste and aroma, given the consistency characteristic of sauces.

Acid hydrolysate of meat mussels, trade name (MIGS-PL) - dark brown liquid with a unique complex of nutrients necessary for a person: essential and nonessential amino acids, taurine, low molecular weight peptides, including carnosine, polyunsaturated fatty acids, melanoidins, biogenic macro - and micronutrients (potassium, calcium, iron, zinc, chromium, selenium and others) in an easily digestible form.

In this composition MIGS-PL serves as the basis for creating mussel sauce, which gives the product color, the taste, the smell, the salinity of the product.

Enzymatic hydrolysate of meat mussels - dry powder of light yellow color, with a characteristic smell of seafood, enriches the product peptides and amino acids, micro - and macro-elements.

Sugar is a component that gives the product the taste, softening the sharp notes of the MIG-PL, affects the viscosity of the sauce.

Citric acid is adjusts the acidity and thus gives mussel sauce new taste.

Food stabilizer acts as a component that is responsible for the consistency 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 also add flavoring additives, such as: 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 of prescription composition mussel sauce presented in table 4.

Table 4
Prescription composition mussel sauce
ComponentsExample 1Example 2Example 3Example 4
MIGS-PL59,038,029,745,0
Enzyme is hydrolyzed meat mussels 3,6of 5.47,96,0
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:-
Mushrooms 0,12
Dill with garlic0,13
Paprika0,2

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

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

td align="left"> Consistency
Table 3
Safety and organoleptic characteristics of the mussel sauce
No.IndicatorsPermissible levels
Microbiological indicators:
1QMAFAnM, CFU/g, not more than5∗103
2BGK (coliforms)1,0
3S.aureus 1,0
4Sulphite-reducing clostridia-
5Pathogenic, including chiln Salmonella and L.monocytogenes25
Toxic elements:
6Lead10,0
7Arsenic5,0
8Cadmium2,0
9Mercury0,2
Organoleptic characteristics:
10TasteTypical seafood, without bitterness and strange taste
11SmellTypical seafood, pleasant, without foreign smell
12ColorFrom light brown to black
13Liquid, Pets loss of shallow draft

1. Mussels sauce containing hydrolysates of meat mussels, obtained by acid hydrolysis (MIGS-PL) and enzymatically, using the enzyme preparation "Protonym", sugar, food stabilizer, citric acid and water in the following ratio, wt.%:

MIGS-PL29-60
the enzymatic hydrolysate
meat mussels3-8
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, such as carrageenan, or fruits, seeds and tubers of plants such as guar gum, obtained from the seeds of Cyamopsis ttraganoloba (Pea tree).



 

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