RU2010131086A - METHOD FOR PRODUCING FUNCTIONAL PRODUCT FROM SOY - Google Patents
METHOD FOR PRODUCING FUNCTIONAL PRODUCT FROM SOY Download PDFInfo
- Publication number
- RU2010131086A RU2010131086A RU2010131086/10A RU2010131086A RU2010131086A RU 2010131086 A RU2010131086 A RU 2010131086A RU 2010131086/10 A RU2010131086/10 A RU 2010131086/10A RU 2010131086 A RU2010131086 A RU 2010131086A RU 2010131086 A RU2010131086 A RU 2010131086A
- Authority
- RU
- Russia
- Prior art keywords
- pickling
- protein
- ratio
- product
- soy
- Prior art date
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
1. Способ получения функционального продукта из сои, включающий приготовление соевой белковой основы, термокислотную коагуляцию белка в ней продуктом соления или маринования растительного сырья, отделение сыворотки от полученного белкового сгустка, его формование и сушку, отличающийся тем, что в качестве продукта соления или маринования растительного сырья используют грибную пасту в соотношении 8:1, а полученный белково-грибной сгусток смешивают с папоротником в соотношении 1:4, формуют в гранулы и сушат в потоке воздуха при температуре 70-80°С до влажности 8-10%. ! 2. Способ по п.1, отличающийся тем, что на основе отделенной сыворотки готовят соус путем ее смешивания с томатной пастой и чесноком в соотношении сыворотка:томатная паста:чеснок как 1:1:0,01 с последующей гомогенизацией смеси. 1. A method of obtaining a functional product from soy, including the preparation of a soy protein base, thermoacid coagulation of the protein in it with a product of pickling or pickling vegetable raw materials, separating whey from the obtained protein clot, molding and drying thereof, characterized in that as a product of pickling or pickling vegetable raw materials use mushroom paste in a ratio of 8: 1, and the resulting protein-mushroom clot is mixed with fern in a ratio of 1: 4, formed into granules and dried in an air stream at a temperature of 7 0-80 ° C to a moisture content of 8-10%. ! 2. The method according to claim 1, characterized in that based on the separated whey, the sauce is prepared by mixing it with tomato paste and garlic in the ratio of serum: tomato paste: garlic as 1: 1: 0.01, followed by homogenization of the mixture.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2010131086/10A RU2457684C2 (en) | 2010-07-26 | 2010-07-26 | Soya product production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2010131086/10A RU2457684C2 (en) | 2010-07-26 | 2010-07-26 | Soya product production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2010131086A true RU2010131086A (en) | 2012-02-10 |
| RU2457684C2 RU2457684C2 (en) | 2012-08-10 |
Family
ID=45852978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2010131086/10A RU2457684C2 (en) | 2010-07-26 | 2010-07-26 | Soya product production method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2457684C2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2610181C1 (en) * | 2015-08-12 | 2017-02-08 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт сои" | Production method for soya-mushroom functional products |
| RU2751794C1 (en) * | 2020-10-21 | 2021-07-16 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Амурский государственный университет" | Method for producing soy-fern functional ingredient |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU924940A1 (en) * | 1980-12-12 | 1982-04-30 | Ордена Ленина Институт Элементоорганических Соединений Ан Ссср | The method of obtaining food protein jelly |
| RU2180494C2 (en) * | 2000-04-27 | 2002-03-20 | Орловский государственный технический университет | Milk-protein product obtaining method |
| RU2218816C2 (en) * | 2001-06-13 | 2003-12-20 | Всероссийский научно-исследовательский институт сои | Method for obtaining soybean protein product |
| RU2223658C2 (en) * | 2001-07-31 | 2004-02-20 | Всероссийский научно-исследовательский институт сои | Protein product preparing method |
| RU2312508C2 (en) * | 2005-12-14 | 2007-12-20 | ГОУ ВПО Кемеровский технологический институт пищевой промышленности | Method for producing of milk-protein product |
| EP1709876A3 (en) * | 2006-05-31 | 2006-11-02 | Drogheria e Alimentari S.r.l. | Instant sauces for food use |
| RU2362326C2 (en) * | 2007-09-25 | 2009-07-27 | Государственное научное учреждение Всероссийский научно-исследовательский институт сои Россельхозакадемии | Production method of protein-carbohydrate product |
| RU2369269C1 (en) * | 2008-06-16 | 2009-10-10 | Юлия Алексеевна Щепочкина | Method of food product preparation |
| RU2385629C1 (en) * | 2008-08-05 | 2010-04-10 | Государственное научное учреждение Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук | Procedure of preparing soya bean protein products |
-
2010
- 2010-07-26 RU RU2010131086/10A patent/RU2457684C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2457684C2 (en) | 2012-08-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2011135554A (en) | METHOD FOR PREPARING PROTEIN-CARBOHYDRATE PRODUCTS OF FUNCTIONAL DIRECTION | |
| EA201270104A1 (en) | DRINKING LICKSURIN MILK PRODUCT BASED ON ACID SERUM AND METHOD FOR ITS PREPARATION | |
| MX2016005391A (en) | Molding for a hydrophobic zeolitic material and process for its production. | |
| RU2010113847A (en) | METHOD FOR PRODUCING PROTEIN-VITAMIN PRODUCT | |
| RU2010131086A (en) | METHOD FOR PRODUCING FUNCTIONAL PRODUCT FROM SOY | |
| IN2015DN00154A (en) | ||
| RU2009102217A (en) | METHOD FOR PRODUCING PROTEIN-CARBOHYDRATE PRODUCTS | |
| CN105455007A (en) | Instant Korean cold noodle and processing method thereof | |
| RU2010127612A (en) | METHOD FOR PRODUCING PROTEIN-VITAMIN-MINERAL CONCENTRATE | |
| RU2010127023A (en) | METHOD FOR PRODUCING FUNCTIONAL PRODUCT FROM SOY | |
| RU2010127021A (en) | METHOD FOR PRODUCING FUNCTIONAL PRODUCT FROM SOY | |
| RU2010152173A (en) | METHOD FOR PRODUCING FUNCTIONAL PRODUCTS | |
| RU2011150188A (en) | METHOD FOR PREPARING SOY-PROTEIN FODDER PRODUCTS | |
| RU2010123616A (en) | METHOD FOR PRODUCING A FUNCTIONAL PRODUCT | |
| RU2010127025A (en) | METHOD FOR PRODUCING FUNCTIONAL PRODUCT FROM SOY | |
| RU2010131316A (en) | METHOD FOR PRODUCING FUNCTIONAL PRODUCT FROM SOY | |
| RU2009103970A (en) | METHOD FOR PREPARING FOOD FOR NEEDLE | |
| RU2012138870A (en) | METHOD FOR PRODUCING SOY PRODUCT | |
| RU2008134412A (en) | METHOD FOR PRODUCING DAIRY-PROTEIN PRODUCTS | |
| RU2010127613A (en) | METHOD FOR PRODUCING PROTEIN-VITAMIN-MINERAL CONCENTRATE | |
| RU2007116745A (en) | METHOD FOR PRODUCING UNNUUULA DAIRY PRODUCT WITH FOOD ADDITIVE FROM ROOTS OF SUSAKA UMBRELLA WILD PLANT | |
| PH22017000735Y1 (en) | Process of producing squash instant soup | |
| RU2012150820A (en) | METHOD FOR PREPARING AN IMPROVED BIOLOGICAL VALUE TEST | |
| RU2015121015A (en) | A method of preparing a protein feed product based on soy-meat compositions | |
| RU2009102244A (en) | METHOD FOR PRODUCING COMBINED DAIRY-VEGETABLE PRODUCTS |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20180727 |