Method for production of composition based on modified cellulose and xanthan gum for usage in meat products

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry during meat products production. The method envisages meat raw materials milling, food fibres preparation including moistening and fermentative cellulose activity treatment, introduction of components as per the recipe for meat mince formulation, stirring and final thermal treatment. The food fibres are represented by wheat cellulose hydrated at a ratio of 1:5. Fermentative treatment is performed at room temperature with 0.1% solution of Celloviridin G20Kh enzyme during 20 minutes and acoustic treatment during the initial 5 minutes from fermentation commencement at 200 Hz frequency, exposure intensity being 72-75 dB, with further inactivation of the enzyme at 100°C during 5-10 minutes. Xanthan gum at a ratio of (gum: water) equal to 1:15 is additionally introduced.

EFFECT: method ensures improvement of quality of manufactured meat products with stable properties as well as such products enrichment with target physiologically active components.

4 ex

 

A known method for the production of flour confectionery products, which includes the preparation of a mixture of water-soluble components of the fatty phase, seromucinous mixture. The mixture of water-soluble components is prepared by mixing sugar, water, salt, baking powder, essences. The fat phase is prepared from liquid vegetable oils or mixtures of vegetable oils and complex food additive on the basis of the guar and xanthan gums, preparation of wheat fiber and soy protein isolate in the amount of 2.5-3.3% by weight of liquid vegetable oil. Seromucinous the mixture is prepared by mixing the fatty phase with flour or flour and starch. The manufacturing process consists of mixing a water-soluble components of the fatty phase, seromucinous mixture, kneading, forming, baking and cooling or glazing and cooling (Patent for invention №2459415).

The disadvantage of the above analogue is that it does not have complex functional and technological properties required for the production of meat products.

A method of producing a meat product, which provides for the grinding of raw meat, preparations of cereals, including hydration at a ratio of croup: water=1:3 at a water temperature of 20-25°C for 1-2 h, followed by the processing of cereals enzymes from cell Lesnoy activity for 4-6 h at a ratio of croup:water=1:5 at a dose of enzyme insertion of 0.2⇄of 0.05% to the substrate and a temperature of 40-50°C and pH environment is 5.2-5.6. Next, enter the components according to the recipe, and in the preparation of minced meat impose additional lump meat. Then keep stirring and final heat treatment with the finished product. When you implement this method reduces the energy consumption for production, which reduces the dependence of producers from foreign energy sources, this simplifies the process by eliminating technologically difficult operations (transfer of acute pair) (patent Number: 2142724).

The disadvantage of the above analogue is that the rump originally moisturize within 1-2 h, followed by the processing of cereals enzymes with cellulase activity within 4-6 h, thereby significantly increasing the time of the process. One of the main disadvantages of the method of production of a meat product with the addition of specially processed cereals is that the cereal does not have any emulsifying property, do not show pronounced structural properties.

The problem to which the present invention is directed, is to develop a method of obtaining a composition, which contribute to the meat product, and it improves the biological value and improves the quality of the finished product, not extending process.

<> The technical result achieved by implementation of the method, providing a meat product functional orientation, improved structural properties, as well as reducing the time process due to acoustic treatment, which reduces the fermentation process.

To achieve the above technical result of the method of production of a meat product, providing for the grinding of raw meat, the preparation of dietary fiber, including hydration, enzymatic treatment with cellulase activity, the introduction of components according to the recipe when preparing meat, mixing and final heat treatment, characterized in that as dietary fiber use wheat fiber gidratirovannuyu in the ratio of 1:5, the enzymatic treatment is carried out at room temperature with 0.1% a solution of the enzyme Cellovyridin GH for 20 minutes and acoustic treatment within the first 5 minutes from the start of fermentation at a frequency of 200 Hz and power 72-75 dB with subsequent inactivation of the enzyme at a temperature of 100°C for 5-10 min, it also add xanthan gum in the ratio (gum:water) 1:15.

For research were selected drugs dietary fiber, obtained by processing a structure-forming particles wheat - wheat tile is Atka. This multifunctional ingredients, combining the complex functional and technological properties with the ability to exert a powerful influence on several physiological functions of the body. Wheat fiber, due to its three-dimensional capillary structure, must show the ability to bind water. The swelling properties were determined by hydration (Solutii) preparations wheat fibre. In the process of research was hydrational in different ratios. According to the data obtained for determining the swelling, the degree of hydration of wheat fiber was 1:5, a further increase in the degree of hydration leads to cutting off the moisture.

The possibility of fermentation and is a key feature of the physiological efficiency of wheat fiber. Fermentatively wheat fiber has a higher sorption activity in comparison with intakes wheat fiber. The process of microbial fermentation enhances the sorption potential of wheat fibre in relation to various xenobiotics. Based on literature data the greatest impact on cellulose have enzymatic preparations with cytolytic activity. Destroying the walls of plant cells, the enzyme complex of Cellovyridin GH (TU 9291-008-05800805-93), increases the availability of starch, protein and fat for the effects of the enzymes of the digestive tract; increases the digestibility of nutrients and improves their absorption in the small intestine; normalizes the microbiological environment of the intestine by reducing the viscosity and increasing the level of monosaccharides; compensates for the deficiency of digestive enzymes in the early stages of development and under stress, when the production of its own enzymes is limited.

In the process of research were tested different dose of the drug relative to the substrate. The result is optimal 0.1% solution of the enzyme, this dose allows to achieve an acceptable result. The increase in dose leads to a strong softening of the product, and its reduction to the deterioration of the structural-mechanical characteristics.

Studies show that in the frequency range 100-200 Hz there has been a steady growth in all indicators of germinated barley regardless of the nature of the applied impact. It was possible to recommend short-term treatment at the initial stage of fermentation of fiber by the frequent sound of 200 Hz. Sound vibrations can cause structural changes of molecules and cytoplasmic enzymes, since they operate in the aquatic environment, leading to changes in the rate of biosynthesis and metabolism in the cells.

The use of xanthan gum in meat products reasonably a number of properties, such causticity to the influence of enzymes, salts, acids, bases, resistance to temperature change; constant high viscosity in a wide range of pH from 2 to 12; high modulus of elasticity. Meat system, which is used xanthan gum, thermostable, have a relatively stable viscosity in a wide temperature range. Xanthan gum is used not as a gelling agent, and as a substance that controls the viscosity and rheology. The most important quality of the gum is a high tensile strength at the same time with a great stretch. In addition, gum mixes easily and is absorbed by other substances, forming a stable suspension.

Example 1:

Wheat fiber "Vitacel" gidratirovannuyu ratio (cellulose: water) 1:5 treated with 0.1% solution of the enzyme Cellovyridin GH for 20 minutes. Within the first 5 minutes of fermentation of wheat tissue was processed sound with a frequency of 200 Hz and a power 72-75 dB. After conducting inactivation of the enzyme at t=100°C sustained for 5-10 minutes. In further contribute xanthan gum in the ratio (gum:water) 1:15. This composition is added to the minced meat.

Beef 1 grade milled on the top with a diameter lattice 2-3 mm. Then comes the cooking meat in the mixer t=12°C, the duration of mixing 2-6 minutes. Also in minced meat, also add to the soy protein isolate is hydration (soy:water) 1:5. The resulting meat in comparison with the control sample (beef 1st grade with fermented wheat fiber "Vitacel" hydrated in the ratio 1:5) has a pleasant taste and smell typical of this type of products, delicate texture.

Example 2:

The preparation of the composition was carried out with wheat fiber "Unicel" of example 1. Then, this composition was made into mincemeat. Beef 1 grade milled on the top with a diameter lattice 2-3 mm. Then comes the cooking meat in the mixer t=12°C, the duration of mixing 2-6 minutes. Also in minced meat, additionally contribute isolate soy protein hydration (soy: water) 1:5. The resulting meat was compared with a control sample. Observed an improvement in the structure of the final product and organoleptic parameters.

Example 3:

The preparation of the composition was carried out with wheat fiber "Vitacel" of example 1. Then, this composition was made into minced meat sausage "Cooked Salami" THE 9213-005-54615519-03. Mixing of the raw materials produced in the cutter-mixer, loading the ingredients in the following order: beef grades 1 salt in the recipe, spices, composition with wheat cellulose and xanthan gum, bacon, drinking water. The total duration of treatment of sausage stuffing 8-12 minutes. Minced meat spazout in casings, and conducting heat treatment according to the SNO technologies cooked sausages.

Example 4:

The preparation of the composition was carried out with wheat fiber "Unicel" of example 1. Then, this composition was made into minced meat sausage "Cooked Salami" THE 9213-005-54615519-03. Mixing of the raw materials produced in the cutter-mixer, loading the ingredients in the following order: beef grades 1 salt in the recipe, spices, composition with wheat cellulose and xanthan gum, bacon, drinking water. The total duration of treatment of sausage stuffing 8-12 minutes. Minced meat spazout in casings, and conducting heat treatment according to the technology of cooked sausages.

Method of production of a meat product with the addition of a composition based on modified cellulose and xanthan gums, providing for the grinding of raw meat, the preparation of dietary fiber, including hydration, enzymatic treatment with cellulase activity, the introduction of components according to the recipe when preparing meat, mixing and final heat treatment, characterized in that as dietary fiber use wheat fiber gidratirovannuyu in the ratio of 1:5, the enzymatic treatment is carried out at room temperature with 0.1% a solution of the enzyme Cellovyridin GH for 20 minutes and acoustic treatment within the first 5 minutes from the start of fermentation with frequent is the 200 Hz and power 72-75 dB with subsequent inactivation of the enzyme at a temperature of 100°C for 5-10 min, also add xanthan gum in the ratio (gum:water) 1:15.



 

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