HU203958B - Method for producing combined substance-improving concentrate of high biologic value and protein content - Google Patents

Abstract

Combined protein concentrate of increased biological value to improve livestock, contains coagulated milk solids of reqd. physical parameters suspended in water, with added soya flour and/or soya protein and opt. blood plasma. - The mixt. is homogenised and lecithin is added. The mixt. is kept at 80-90 deg.C for 5-10 mins. Firstly it is powdered at this raised temp. by application of a temp. couple of 170/96 deg.C. The prepn. contains 40-60 % milk, 40-60 % soya, 0.4-4% lecithin and in this case 3-10% of blood protein.

Description

FIELD OF THE INVENTION The present invention relates to a process for the preparation of a high biological value, protein-rich, combined tissue repair concentrate.

It is known that various stock enhancers are known and used in the food industry.

They are intended to fulfill the following function and to meet the following requirements for them *.

1. development of water-based gel systems;

2. development of water-fat-based emulsion systems;

3. to ensure the stability of gels and emulsions between the temperature parameters of the application technology, including freezing and cooking.

Stock enhancers can be detached, especially when they are used at levels above the application level (eg 20 g / 1000 g product for protein formulations), to influence the nutritional value of the food to provide a healthier composition, higher nutritional value.

The proteinaceous additives currently used in the food industry may be of animal origin, e.g. Na-caseinate, UF-75 (ultrafiltered milk protein), blood products, hydrolysed proteins; on the other hand, they are of plant origin, such as soybeans, peas, horse beans, sunflowers, etc.

Other non-proteinaceous material enhancers are known, e.g. cairagenates, lecithins.

A powdered fat-like composition was prepared from a milk or whey preparation, a water-soluble soy protein, and partial stearic esters according to U.S. Patent No. 2,913,342.

Protein and starch compositions were prepared from animal fermented milk products, soy flour and wheat flour by heating, kneading and drying according to French Patent No. 1531,378.

The preparation of high protein foods from soybean meal, skimmed milk powder and other ingredients is described in French Patent No. 2095138.1.

The preparation of infant formulas is described in C.A. 94 207 214j; this solution uses soy flour, corn bran and milk.

AT 364684 (November 10, 1981) discloses protein-free fat-free diets consisting of milk protein, lecithin, calcium proteinate and sugars.

A meat replacement composition composed of milk, other non-fibrous proteins, lecithin and metal ions is known from C.A. 99 103 998e.

German Patent Publication No. 3,435,269 discloses a fat-based product containing low-calorie butter, skimmed milk, lecithin, water, flavor and aroma.

Vegetable protein blends were prepared from soybean and peanut flour with amino acids according to C.A. 63,574a; U.S. Patent No. 3,930,0451 to Soya and / or Peanut Flour, Cysteine Hydrochloric Salt and Glucose for the production of a meat-like extruded product.

The preparation of biscuits from defatted soybean meal is known from C.A. 105,132,508t, while the preparation of protein granules for canning formulations is described in C.A. 97,125,850m, using milk protein, flour and water, and is carried out by extrusion and drying.

Vegetable meal (rapeseed) extract is processed into skimmed milk by fermentation into protein coprecipitate according to GD 217 979 1; and a favorable ratio of milk-soy protein isolate for the nutritional and functional use of milk protein has been described in C.A. / 02 130 616r.

Thus, compositions containing soy flour or other soy preparations and milk formulations or milk formulas and lecithin and other additives are known in the art.

However, the types of materials listed are only partially satisfactory and of varying quality levels in the above 1-3. , with special regard to the thermal stability of the emulsions. In terms of nutritional value, they do not significantly affect the biological value of the foods they produce

SUMMARY OF THE INVENTION It is an object of the present invention to provide a combination of protein-rich concentrate enhancers which, in contrast to the prior art, are capable of simultaneously satisfying the triple set of requirements for these products.

Attempts have been made to prepare a protein concentrate concentrate, and it has been found that, when different combinations of plant and animal proteins are made, in a strict proportion and technological order, and blended in a liquid phase using gentle snow treatment technology, milk protein, soy a concentrate or a mixture of soy flakes and vegetable lecithin can unexpectedly produce a high biological value enhancer which at the same time satisfies the requirements of the above claims 1-3. can be used in meat and poultry products, ready meals, chilled meat-based foods and is capable of a specified proportion of meat replacement, ie in a wide range of applications.

When blood plasma, milk protein clots, soy meal or soy protein concentrates or otherwise a mixture of soy flakes and lecithin are placed in a specific order and ratio, and subsequently homogenized in a specific technological order, of higher biological value by providing the original amino acid set of the components with a complete amino acid product.

It has been achieved with both the plasma-containing and non-plasma-containing products that the protein components of the emulsions and lipid-21

A tighter morphological interaction was found between the components of HU 203 958 Β, confirming the fact that the techno-functional properties of the products according to the invention were significantly higher than those of the concentrates known today.

The total protein content of the finished product according to the invention is preferably 40-60% milk, optionally 3-10%, preferably 5-10% blood, 40-60% soya; and further comprising from 0.1% to 4.0% of the composition. preferably 1-4% lecithin, based on the total weight of the composition.

Dosage order of the ingredients of the protein concentrate concentrate and temperature parameters used in manufacture:

The milk protein, which is coagulated and adjusted to the appropriate physical parameters (acidity, density, dry matter), is suspended in water. The soy flour or soy flour or soy protein concentrate, if desired, blood plasma is added with constant stirring. Homogenization and milling are performed in a colloid mill. Lecithin is added to the homogeneous suspension as the last component.

The resulting suspension has a weight ratio of milk solids to soy solids of 1: 1.

It is important that the lecithin is added last to the properly shredded homogenized suspension because it plays a role in protecting proteins by forming a protective barrier around the dissolved and undissolved proteins; In dispersed systems, hydrophilic and hydrophobic groups (functional groups) form a "bridge". As a result, the milk and soy proteins are coupled together, so that in the final product, these proteins of different origins and properties work together in a single structure.

After 5-10 minutes at 80-90 ° C, preferably 85 ° C, the powdering is preferably carried out at 170/96 'C. This means gentle drying to protect proteins; however, the heat load and utilization of the drying tower are also favorable. At higher inlet temperatures, drying is faster, tower capacity is higher, but the risk of protein denaturation and loss of technofunctional properties increases. At lower temperatures, drying efficiency is poor, and the residence time of proteins in the tower increases; this may also lead to a decrease in techno-functional properties.

The following are non-limiting examples of the composition of the articles of the invention without limiting the scope of the claimed claims.

Examples of composition: 100 kg of finished product.

skimmed milk [1] First 1870 Second 1912 Third 1847 4th 1890 soybean meal [kg] 50 55 50 55 plant lecithin [kg] 1 4 1 4 blood plasma [1] - - 75 75

The most important physicochemical properties of the products thus obtained are:

water content 8.0 ± 2.5% protein 66.0 ± 2.5% ash up to 5% fat 1.5-0.5 pH 6.5 - 7.0 pH

The following example shows the production technology in detail:

Example

The raw milk according to MSZ 3698 is skimmed, the skimmed milk is pasteurized at 82 [deg.] C., and then placed in a mobile cheese making bath, the temperature of which is adjusted to 30 [deg.] C. and stirred for 30 minutes by mechanical means. We process 7000 1 skimmed milk in a 10000 1 bath.

To the skimmed milk at 30 ° C is added dietary acetic acid diluted with potable water to the isoelectric point of the casein until a pH of 4.6 is reached. This is achieved with 6.5 196% acetic acid / 10001 skimmed milk at the start. The threefold dilution of acetic acid is carried out in a movable 2001 dilution tank with pump. The rate of addition of dilute acetic acid to the bath is 12 liters / minute.

After acidification, the mixture is heated to 45 'C, and is still in the mobile mixer II. gear to promote coagulation.

The resulting whey is then transferred to the acid reservoir and the curd is washed with the appropriate amount of water at 40 ° C. After the water has been added, the mixer is operated for 2 minutes, settled for 5 minutes and then the wash water is drained.

The second wash is done similarly, but the water used is 30 ° C.

The curd is transferred to a plastic lined trolley with the second wash water, then, after drainage, filled into a polyethylene bag and placed in a container.

During the preparation of the curds, the acidity of the skimmed milk is examined, followed by the dry matter content of the curds and the weight of each curd.

Further processing takes place in the pulverized soil, where the calculated amount of water (900 L) and curd (600 kg) are added to the Fryma colloidal grinding mill and heating is started. When 60 'C is reached, the pH of 6.85 is adjusted to the most appropriate level for dusting with 50% 10% NaOH. Then 200 kg of soy flour is aspirated into the Fryme by vacuum aspiration and 1 kg of soya lecithin is added to the suspension. This gives a slurry containing 1700 liters of 23% solids, with a milk-to-milk to solids-to-dry weight ratio of 1: 1. The suspension is heated to 85 ° C.

After 5 to 10 minutes heat pulverization at 170/96 'C. After pulverization, the final product is filled into a sack lined with a polyethylene bag.

The binding strength and emulsion stability of the stock enhancement concentrate produced by the process of the present invention were compared with that of milk protein and soybean meal.

In 1972 Lin et al

Emulsion stability was measured according to the method of Yatsumatsu et al., Published in 1972.

The following results were obtained:

Milk protein (Réka protein concentrate. Vas County Dairy Company)

Oil binding capacity: 79.4% protein content: 205.3 g / 100 g product emulsion stabilization ability: 45.7% (g / 100 g)

Soya flour * protein content: 48% oil binding capacity: 77.3 g / 100 g product emulsion stability: 3.0% (g / 100 g)

No. 3 of the Invention composition: protein content: 65% oil binding capacity: 210.7 g / 100 g product emulsion stability: 98% (g / 100 g)

The above comparison confirms the synergistic effect of lecithin and that the techno-functional properties of the products of the present invention are significantly altered relative to the properties of the ingredients.

Claims (1)

A process for the preparation of a high bioassay, protein-rich, compound stock concentrate using 10 lecithins, wherein 40-60% of the total protein content of the concentrate is milk, 40-60% is soy-derived and 3-10% is blood-derived. characterized in that the milk protein, which is coagulated and adjusted to appropriate physical parameters, is suspended in water, soy flour and / or soybean and / or soy protein concentrate and blood plasma are added with mixing, and 0.1 to 4.0% by weight lecithin is added to the homogeneous suspension. , the mixture is maintained at 80-90 ° C, preferably for 5-10 minutes, and then raised It is pulverized at a temperature of 20 in a manner known per se, preferably at 170/96 ° C. Published by the National Office for Inventions, Budapest Responsible: dr. Gabriella Swoboda Head of Department