Odourless lyophilized fish eggs powder that can be used in baby supplementary foods and as functional foods and its preparation method

Abstract

The invention relates to odorless lyophilized fish roe powder with high nutritional value that can be used in baby supplement foods (baby food, baby biscuits, baby noodles, baby soups, etc.) and as functional food from edible eggs of marine, freshwater and shellfish products and its preparation method.

Description

[0001] ODOURLESS LYOPHILIZED FISH EGGS POWDER THAT CAN BE USED IN BABY SUPPLEMENTARY FOODS AND AS FUNCTIONAL FOODS AND ITS PREPARATION METHOD

[0002] TECHNICAL FIELD

[0003] The invention relates to odorless lyophilized fish roe powder with high nutritional value that can be used in baby supplement foods (baby food, baby biscuits, baby noodles, baby soups, etc.) and as functional food from edible eggs of marine, freshwater and shellfish products and its preparation method.

[0004] PRIOR ART

[0005] The period of life that starts at birth and continues until the age of two is very critical, as macro and micronutrient needs are high due to rapid growth, 90% of brain development is completed, and the intestinal microbiota takes its adult form. After the first six months breast milk alone cannot deliver the nutritional requirements of the baby Therefore, from the moment breastfeeding is discontinued or during the growth period when breast milk is not enough (after the 6th month), babies need supplements. When choosing supplements, families prefer formulas fortified with Docosahexaenoic acid (DHA) and Eicosapentaenoic acid (EPA) or nutritious foods containing EPA and DHA supplements, which have high nutritional value for the baby's growth phase and are beneficial for health, especially for brain development.

[0006] Given its marked impact on the basic structure and functions of the developing brain, whether a child receives adequate EPA - DHA at an early age can have lasting consequences for their long-term development. For instance, observation and intervention studies show that adequate consumption of omega-3's are capable of promoting and supporting infants' cognitive, social and physical development.

[0007] Fish eggs are rich in EPA and DHA. If the daily intake value recommended by the European Food Safety Authority for docosahexaenoic acid + eicosapentaenoic acid is taken into consideration, four / five times the recommended daily intake value for DHA and EPA is met with the consumption of one tablespoon of fish eggs.

[0008] In known technique, although many infant formulas are now fortified with EPA- DHA, the quantity and quality of DHA in them may be less than ideal (e.g. <32% DHA concentration in synthetic ethyl-ester form, etc.). In addition, changing lifestyles have led to changes in the health effects consumers expect from food and nutrition. In recent years, people have started to pay more attention to health issues and interest has increased in natural products rather than products with medicinal effects such as drugs and functional foods that provide additional benefits for human physiology and metabolic functions beyond meeting the body's need for essential nutrients, thus showing effectiveness in preventing diseases and achieving a healthier life.

[0009] Fish meat, fish oil and fish roe are also considered to be an important functional food in terms of cardiovascular health, brain function, growth and development in children, as they contain essential nutrients in appropriate amounts. Fish roe, which is rich in vitamins and minerals, is very important for strengthening the immune system. It is also beneficial for skin health and beauty. Rich in vitamin B-12, fish roe also supports brain health. However, the odor of seafood with such important ingredients makes it difficult to use by babies and adults and reduces its consumability.

[0010] BRIEF DESCRIPTION OF INVENTION

[0011] The invention relates to odorless lyophilized fish roe powder with high nutritional value that can be used in baby supplement foods (baby food, baby biscuits, baby noodles, baby soups, etc.) and as functional food from edible eggs of marine, freshwater and shellfish products and its preparation method. Our invention involves freeze-drying, grinding, powdering, preservation and use of edible, ripe and nutrientrich (amino acids, EPA, DHA, minerals) fish eggs of marine, freshwater and shellfish products after removing their odor. Since no heat treatment is applied here, nutrient losses are minimized. In addition, the whole fish roe is used in our invention. This fish roe contains all nutritional components such as protein, fatty acids, vitamins and minerals. In addition, the deodorized and freeze-dried fish roe of our invention is advantageous in that it contains the same ideal balance of components as fresh fish roe but can be stored stably for longer periods of time.

[0012] Another important aspect of our invention is that the specific odor of fish roe has been removed. For this reason, people who do not want to consume it due to its odor can easily consume it. Thus, our high quality, odorless, omega-3 fish roe powder can be easily consumed by infants as it does not contain its unique odor, and can be encapsulated for use in infant supplements and in the preparation of dietary supplements, food products or supplementary food supplements that may provide therapeutic or nutritional benefits in adults.

[0013] LIST OF FIGURES

[0014] Figure 1. Stages of Odorless Lyophilized Fish Egg Powder Preparation Method

[0015] DETAILED DESCRIPTION OF INVENTION

[0016] In our invention, edible maturing eggs of marine, freshwater, and shellfish are used. The matured eggs are milked and processed within 1 -2 hours at the latest. Until processing, the eggs are kept in potable water (1w / 1v) at 4°C. The egg in question is pre-processed. First of all, they are soaked in 3% salt water for 30 minutes and gently manually rubbed to remove blood, tissue residues and the membrane of the eggs. In order to remove the specific odor of the eggs in question, they are soaked in water containing 2% sodium bicarbonate for 10-30 minutes (the soaking time can be up to 30 minutes depending on the size of the egg) and filtered at the end of the time. This process is repeated 3 times. The ambient temperature is maximum 10°C. After deodorization, the egg is washed with potable water at 4°C and drained. The drained eggs are freeze-dried (lyophilization). Afterwards, the eggs are frozen in sterilized trays or glass flasks in a lyophilizer at -20°C to -80°C for 24-48 hours depending on the size and first drying (lyophilization) is performed. After the first drying process, the eggs are dried at -55 to -86°C for 24-48 hours at a vacuum pressure of at least 20Pa, preferably at a pressure of 10’3Pa, and the second lyophilization is performed. The freeze-dried, odorless fish roe is ground into powder. This odorless lyophilized fish roe powder has microbiological stability and can be stored at 4°C for a long time The odorless powder product can be stored for a long time at 4°C in light and oxygen-proof packages. The moisture content of the odorless lyophilized egg powder is a maximum 5%. The shelf life of the powdered product can be extended with synthetic or natural preservative additives. The product can be stored in tins or glass jars. This odorless lyophilized fish egg powder is intended for use in infant dietary supplements and also as a food product or as a fish egg powder that may be of therapeutic or nutritional benefit in adults.

Claims

CLAIMS1. It is an infant supplement and functional food additive derived from the edible eggs of marine, freshwater and shellfish, characterized by containing odorless, freeze-dried and fish egg in powder form.

2. It is the fish egg as mentioned in Claim, and its feature is; it is characterized by having a water content of at most 5%.

3. It is a method of preparing odorless lyophilized fish egg powder obtained from edible eggs of marine, freshwater and shellfish, characterized by;- milking and processing of edible mature eggs of marine, freshwater and shellfish products within 1-2 hours at the latest,- eggs are kept in potable water (1w / 1v) at 4°C until processing,- soaking the eggs in 3% saline for 30 minutes and gentle manual scrubbing,- soaking the eggs in water containing 2% sodium bicarbonate for IQ- 30 minutes to remove the odor and repeating this process 3 times,- after which the eggs are washed and drained with potable water at 4°C,- freezing the strained eggs in sterilized trays or glass flasks using a lyophilizer at -20°C to -80°C for 24-48 hours,- then drying the eggs at -55 to -86°C for 24-48 hours at a vacuum pressure of at least 20Pa and a pressure of 10’3Pa,- freeze-dried odorless fish roe ground into powder,- preservation of odorless lyophilized fish egg powder at 4°C.

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