RU1773935C - Method of obtaining product from soybean grist - Google Patents

Abstract

The invention relates to the oil and fat industry and relates to the processing of soybeans. Essence: a method of producing a protein product from soybean meal, including grinding meal, extraction with a slightly alkaline solution, cooling and isolation of the target product from the extract, characterized in that, in order to improve the quality of the target product due to inactivation of urease and increase digestibility, a slightly alkaline solution is used 0.2% sodium hydroxide solution, extraction is carried out at a mass ratio of meal and solution 1: (3-10) and a temperature of 70-85 ° C for 10-45 min, cooling is carried out to 25-45 ° amp ; C, and the selection is targeted This product is carried out by fermentation with lactic acid starter in an amount of 2-5% by weight of meal for 1-20 hours at 20-40 ° C. 5 tab.

Description

The invention relates to the oil and fat industry, in particular to the processing of soybeans.

The aim of the invention is to intensify the process, increase protein yield and improve quality by inactivating urease.

The method is carried out as follows.

The crushed soybean meal is extracted with a 0.2% NaOH solution in a mass ratio of 1: (3-10), a temperature of 70-85 ° C for 10-45 minutes. The extract is separated from the solid residue (pulp) by filtration or centrifugation and cooled to 25-45 ° C. Protein isolation is carried out by adding lactic acid starter in an amount of 2-5% to the mass of meal, consisting of the following local thermophilic races of lactic acid bacteria: Streptococcus

dlacetilactls, Streptococcus thermophilus, Streptococcus acetoinlcus.

It should be noted that during the selection of lactic acid bacteria that can effectively ferment soybean meal extract and inactivate urease, it was found that strains of Lactobacterium delbrueckii. Lact. bulgaricus. Lact.casei, Streptococcus cremorls, Streptococcuxs lactis also mash the substrate, however, significantly longer than the above, which suggests the possibility of using other strains of lactic acid bacteria to obtain a protein product based on soybean meal.

After the introduction of the fermentation of lactic acid bacteria, the fermentation is carried out for 10-20 hours at 20-40 ° C.

PRI me R 1. The object of study is soybean meal with the following character Ch 1

CA) ABOUT CO

Ristica: oil content of 1.3-1.5%; crude protein content 49.6-53.1%; humidity 9.7-9.9% and urease activity 0.2-0.3.

Soybean meal for grinding is sent by a screw to the chopper. Fine grinding of meal with a screw, noria and auger is served in an extractor-mixer. An extractant (0.2% NaOH solution) is introduced into the same apparatus, which is pumped through the heater from the solvent tank. The alkali working solution is prepared from a concentrated alkali solution, which is stored in a tank, from where it is pumped as needed.

The extractant and ground meal in the extractor-mixer are thoroughly mixed. A slurry forms which is pumped to the filter press. Instead of the latter, a centrifuge may be used. The suspension is divided into two fractions: extract and solid residue (pulp). The extract is collected in a box, from where it is pumped through the cooler to the coarse baths. After filling with protein milk, lactic acid starter of certain strains of lactic acid bacteria is introduced into the kvassilny bath with stirring.

Fermentation of the solution is carried out at the optimum temperature. The resulting lactic acid product is transferred by nanosom to storage chambers and subsequently sold.

Example 2. The resulting suspension after the extractor-mixer, bypassing the filtration process, is directed to cooling to 25-45 ° C. The cooled suspension is sent to a fermentation bath where a solution of lactic acid bacteria is supplied. Fermentation takes 10-20 hours.

Table 1 gives data on the dependence of the ripening effect on the degree of grinding of the meal, the hydromodule and the extraction temperature.

From the data of Table 1 it can be seen that the stability of the method is ensured by grinding the meal to 100% of the passage through a 1.5-2 mm sieve; mass ratio of meal and 0.2% NaOH solution 1: 3-1: 10; stirring the suspension at 70-85 ° C for 10-45 min, followed by cooling to 25-45 ° C and the introduction of starter culture, lactic acid bacteria or baker's yeast in the amount of 2-5% by weight of meal and ripening at 20-40 ° C within 10-20 hours. Extract proteins at 70-85 ° C. An increase in temperature intensifies the process of protein extraction and increases their yield in comparison with the known method from 15-20 to 25-36%. If lactic acid starter is introduced

in the extract obtained by a known extraction method, the ripening does not occur. At an extraction temperature of 70-85 ° C, the extract subsequently is fermented like ordinary cow's milk.

The results are shown in table.2.

Table 3 presents data on the effect of hydraulic modules on the effect of extraction of substances from soybean meal. The higher the hydromodule, the higher the degree of extraction of proteins into the solution. With a hydraulic module below 1: 3, the yield of the target products is low, the separation of the suspension is poor. With a water ratio of 1: 5 and 1:10, the degree of protein recovery is higher; fractionation is better.

An increase in the hydromodule above 1:10 does not lead to a noticeable increase in the yield of proteins and is economically disadvantageous.

Table 4 shows the data on the strains of lactic acid bacteria: the optimum growth temperature, composition and pH of the nutrient medium where their pure cultures were grown. Technological parameters correspond to optimal conditions for the development of lactic acid bacteria.

Table 5 presents the data on urease activity and crude protein content in the initial, intermediate and final products during the process. In this method, it was found that the lactic acid bacteria of these strains reduce the urease content to 0 and increase the crude protein content to 72%.

Claims (1)

The claims A method of obtaining a protein product from soybean meal, including grinding meal, extraction with a slightly alkaline solution, cooling and isolation of the target product from the extract, characterized in that, in order to improve the quality of the target product due to inactivation of urease and increase digestibility, as a slightly alkaline solution use 0.2% sodium hydroxide solution, extraction they are carried out at a mass ratio of meal and solution 1: (3-10) and a temperature of 70-85 ° С for 10-45 min, cooling is carried out to, and the target product is isolated by fermenting the extract with lactic acid starter in an amount of 2-5% to the mass of meal for 10-20 hours at 20-40 ° C. Table 1 No.ISfe s / n Technological operation Shredding meal before grinding a) 100% pass through a 3 mm sieve b) 100% passage through a 2 mm sieve c) 100% pass through a 1 mm sieve Mixing meal with 0.2% solution of MAOH with a mass ratio of 1: 3-1: 10 More than 1:10 Mixing shredded with solvent at temperature a) up to 70 ° C for, min 10 25 45 b) 70-85 ° C for min 10 25 45 The introduction of starter culture of lactic acid bacteria or baker's yeast in the quantity,% by weight of meal: a) less than 2% b) 2-5% c) more than 5% Ripening effect a) A non-uniformly fermented product is formed b) A uniformly fermented product is formed. at) Fermentation 10-20 hours stable over Fermentation is the same, but economically disadvantageous The product subsequently is not always fermented due to the presence of extraneous microflora. In all cases, stable fermentation of the substrate occurs. If mixed for less than 10 minutes. received unstable. avenue; having changed time, more than 45 min. impractical due to a possible deterioration in the quality of the proteins as a result of the long-term thermal influence Unstable and slow ripening (up to 24-26 hours) Stability for 10-20 hours Fermentation is stable, but with a slight increase in water over the whey and with the smell of hydrogen sulfide. Uneconomical table 2 Table 3 Table 4 Table 5