RU2008134380A - METHOD FOR PREPARING SOY PROTEIN PRODUCTS - Google Patents
METHOD FOR PREPARING SOY PROTEIN PRODUCTS Download PDFInfo
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- RU2008134380A RU2008134380A RU2008134380/13A RU2008134380A RU2008134380A RU 2008134380 A RU2008134380 A RU 2008134380A RU 2008134380/13 A RU2008134380/13 A RU 2008134380/13A RU 2008134380 A RU2008134380 A RU 2008134380A RU 2008134380 A RU2008134380 A RU 2008134380A
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- protein
- clot
- moisture content
- temperature
- granules
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Abstract
1. Способ приготовления соевых белковых продуктов включающий получение соевой белковой основы, путем замачивания, проращивания и измельчения соевого зерна, отделения нерастворимой твердой фракции от суспензии, получение белкового сгустка путем коагуляции белка в соевой белковой основе и отделение от сгустка полученной сыворотки, отличающийся тем, что коагуляцию белка осуществляют при температуре белковой основы равной 60-70°C путем внесения водного раствора томатной пасты с содержанием 10% сухих веществ в соотношении 1:1 с последующим отделением белкового сгустка и доведением его до влажности 30%. ! 2. Способ по п.1, отличающийся тем, что белковый сгусток влажностью 30% смешивают с мясным фаршем в соотношении 1:4, а полученную белково-мясную композицию фасуют в банку I-82-500 и стерилизуют в режиме ! 3. Способ по п.1, отличающийся тем, что белковый сгусток влажностью 30% смешивают с рыбным фаршем в соотношении 1:4, а полученную белково-рыбную композицию фасуют в банку I-82-500 и стерилизуют в режиме ! 4. Способ по п.1, отличающийся тем, что отделенную от белкового сгустка сыворотку пастеризуют и упаковывают в асептических условиях. ! 5. Способ по п.1, отличающийся тем, что белковый сгусток влажностью 30% формуют в гранулы диаметром 1,0-2,0 мм и сушат при температуре 110°C с экспозицией 20 мин. ! 6. Способ по п.1, отличающийся тем, что белково-мясную композицию формуют в гранулы диаметром 1,0-2,0 мм и сушат при температуре 112°C с экспозицией 20 мин. ! 7. Способ по п.1, отличающийся тем, что белково-рыбную композицию формуют в гранулы диаметром 1,0-2,0 мм и сушат при температуре 112°C с экспозицией 20 мин.1. A method of preparing soy protein products comprising obtaining a soy protein base by soaking, germinating and grinding soy grain, separating the insoluble solid fraction from the suspension, obtaining a protein clot by coagulating the protein in a soy protein base and separating the obtained serum from the clot, characterized in that protein coagulation is carried out at a protein base temperature of 60-70 ° C by adding an aqueous solution of tomato paste with a content of 10% solids in a ratio of 1: 1, followed by adding a protein clot and bringing it to a moisture content of 30%. ! 2. The method according to claim 1, characterized in that the protein clot with a moisture content of 30% is mixed with minced meat in a ratio of 1: 4, and the resulting protein-meat composition is Packed in a can of I-82-500 and sterilized in the mode! 3. The method according to claim 1, characterized in that the protein clot with a moisture content of 30% is mixed with minced fish in a ratio of 1: 4, and the resulting protein-fish composition is Packed in a can of I-82-500 and sterilized in the mode! 4. The method according to claim 1, characterized in that the whey separated from the protein clot is pasteurized and packaged under aseptic conditions. ! 5. The method according to claim 1, characterized in that the protein clot with a moisture content of 30% is formed into granules with a diameter of 1.0-2.0 mm and dried at a temperature of 110 ° C with an exposure of 20 minutes ! 6. The method according to claim 1, characterized in that the protein-meat composition is formed into granules with a diameter of 1.0-2.0 mm and dried at a temperature of 112 ° C with an exposure of 20 minutes ! 7. The method according to claim 1, characterized in that the protein-fish composition is formed into granules with a diameter of 1.0-2.0 mm and dried at a temperature of 112 ° C with an exposure of 20 minutes
Claims (7)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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RU2008134380/13A RU2402924C2 (en) | 2008-08-21 | 2008-08-21 | Method for production of soya-protein products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2008134380/13A RU2402924C2 (en) | 2008-08-21 | 2008-08-21 | Method for production of soya-protein products |
Publications (2)
Publication Number | Publication Date |
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RU2008134380A true RU2008134380A (en) | 2010-02-27 |
RU2402924C2 RU2402924C2 (en) | 2010-11-10 |
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Application Number | Title | Priority Date | Filing Date |
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RU2008134380/13A RU2402924C2 (en) | 2008-08-21 | 2008-08-21 | Method for production of soya-protein products |
Country Status (1)
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RU (1) | RU2402924C2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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RU2561265C2 (en) * | 2013-07-30 | 2015-08-27 | Государственное научное учреждение "Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук" | Method for preparation of soya-based protein products |
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2008
- 2008-08-21 RU RU2008134380/13A patent/RU2402924C2/en not_active IP Right Cessation
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Publication number | Publication date |
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RU2402924C2 (en) | 2010-11-10 |
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Date | Code | Title | Description |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20180822 |