RU2244446C1 - Method for obtaining food selenium-containing composition out of chick-pea - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with treating legumes to manufacture food products. The method deals with separating and inspecting chick-pea grain of legumes. Then chick-pea grain should be treated with an anolyte at pH being 7.0-8.0, wetted in 1%-sodium selenite solution prepared upon catholyte at pH being 7.0-8.0. Then product should be blanched and sterilized at 90 C for 30 min.

EFFECT: higher biological value of chick-pea product.

Description

The invention relates to the food industry, in particular to canning production.

A known method for the production of canned food from soy [1]. Although the method allows to reduce trypsin-inhibiting activity (the content of trypsin inhibitor), it does not provide a high biological value of the product.

The technical result is an increase in the biological value of the finished product. This is achieved by the fact that in the known method including separation, inspection, soaking of legumes, blanching, packing, filling with filling liquid, corking and sterilization, chickpeas are used as a legume culture, which is additionally treated with anolyte for 1.5-2 hours pH 7.0-8.0 obtained in a diaphragm electrolyzer, soaking the grain is carried out for 15 hours in a 1% solution of sodium selenite prepared on catholyte with a pH of 7.0-8.0, blanching is carried out for 3 minutes, and sterilization n oestriasis at 90 ° C for 30 min.

Anolyte with a pH of 7.0-8.0 is obtained by a 2-stage unipolar treatment of an aqueous salt solution in the anode chamber of the main and additional electrolyzers. In this case, the cathode chambers of both the primary and secondary electrolysers play an auxiliary role: they circulate the saline solution [2].

A catholyte with a pH of 7.0-8.0 is obtained according to the usual scheme — unipolar treatment of an aqueous saline solution in the cathode chamber of a diaphragm electrolyzer.

Recently, the attention of researchers has attracted the attention of selenium as a cofactor of Se-dependent glutathione peroxidase, non-heme iron-seroprotein X and anticarcinogenic factor. The effect of selenium in the body is determined by its participation in the function of cell membranes and is associated not only with the antioxidant function of this trace element. Selenium deficiency causes a decrease in the activity of selenium-dependent deiodinase in the pituitary gland, providing biotransformation of T4 to T3. Since there are only T3 receptors in the pituitary gland, with selenium deficiency, feedback regulating the production of thyroid-stimulating hormone (TSH) begins to suffer. Hyperproduction of TSH with selenium deficiency becomes the cause of thyroid hyperplasia. With the help of selenium and its compounds, the body carries out the biosynthesis of immunoglobulins, especially type G, the cellular components of the immune system are corrected, the number of helpers (CD4) increases and the number of suppressors (CD8) decreases, and therefore the immunoregulation coefficient is normalized.

In addition to the active role of selenium in the implementation of antioxidant processes, this trace element regulates cellular respiration and restores metabolic energy processes [3].

The legume crop of chickpeas has a high protein content of 32%, fat - 8%, and fat is represented by 78% unsaturated fatty acids, which are an indispensable nutritional factor. In addition, chickpea grain is rich in mineral elements necessary for the life of the body, including selenium - 24 μg / 100 g. However, chickpeas, like soy, contain trypsin inhibitors, which form inactive complexes with trypsins of gastric juice. This leads to inhibition of the digestive action of trypsin and a decrease in the absorption of nutrients.

The chickpea grain of the Volgograd selection contains 32.8 mg / g trypsin inhibitors, but unlike soy, this anti-protein is located directly under the shell (while soybean concentration of trypsin inhibitors increases with distance from the grain surface to the center [4].

In this regard, the destruction of trypsin inhibitors in soybeans requires more stringent technological parameters.

The method is as follows.

Chickpea grain is passed through a separator and a magnetic catcher, an inspection is carried out to remove cracked, corroded, diseased grains and foreign objects. Then, the chickpea grain is treated for 1.5-2 hours with anolyte with a pH of 7.0-8.0, obtained in the anode chamber of a diffraction electrolyzer. After this, the chickpea grain is soaked for 15 hours in a 1% solution of sodium selenite prepared on catholyte with a pH of 7.0-8.0, obtained in the cathode chamber of the same electrolyzer. Then the solution is drained and the grain is washed.

Blanching is carried out at 90-95 ° C for 3 minutes After blanching, chickpeas are cooled and sent for packaging.

Separately, according to the recipe, the filling liquid is prepared: water, salt, sugar, spices, as well as tomato paste or citric acid or baking soda (depending on the bays) are mixed and boiled for 5-10 minutes. The temperature of the filling liquid when spilling into the container should be 85-90 ° C, its pH is created by various concentrations of tomato paste, acid or baking soda.

Sterilization of the sealed cans is carried out at 90 ° C for 30 minutes

Additional processing of chickpea grain before soaking with anolyte for 1.5-2 hours disinfects the grain and allows to lower the sterilization temperature to 90 ° C. At the same time, pH 7.0-8.0 ensures the preservation of the activity of biological processes in the grain, which is necessary for the biotransformation of inorganic selenium into biologically active forms at the stage of soaking.

As a result of soaking the grain in a 1% solution of sodium selenite, the content of selenium in the grain increases by 3.5 times and reaches 845 μg / kg wet weight (or 84.5 μg per 100 g).

Based on the daily requirement of the body for selenium - 200 μg, the use of 100 g of canned food satisfies the daily need of the body for selenium by 42%. Thus, an overdose of selenium, based on the additional intake of trace elements with other food products and water, may be possible. This is due to the soaking of the grain for 15 hours. Soaking for less than 15 hours reduces the content of selenium in the grain. Soaking for more than 15 hours leads to an increase in the content of selenium in the grain, which in total may exceed the daily allowable level for selenium.

Blanching for less than 3 minutes does not provide a delicate texture. Blanching for more than 3 minutes reduces the content of selenium in the grain and increases energy consumption.

Sterilization at a temperature of less than 90 ° C and less than 30 minutes does not provide the required softness.

Sterilization at a temperature of more than 90 ° C and more than 30 minutes is not economically feasible.

The obtained examples of the composition of chickpea are characterized by the following indicators:

1. Chickpeas in tomato sauce, pH 5.4 residual trypsin-inhibiting activity - 1.27, the consistency is soft, tender.

2. Chickpeas in tomato sauce, pH 5.9; residual trypsin-inhibiting activity - 1.00; the texture is soft and tender.

3. Chickpeas with the addition of 0.5% baking soda, pH 6.8, residual trypsin-inhibiting activity - 0.13, the consistency is soft, tender.

Thus, the developed method allows to obtain a food composition of high biological value.

Sources of information

1. RU No. 2105482, A 23 V 9/00, publ. 02/27/98.

2. RU No. 2148027, C 02 F 1/46, 1/47, publ. 04/27/2000.

3. Kudrin A.V., Skalny A.V. and other Immunopharmacology of trace elements. M .: Publishing. KMK, 2000, pp. 222-223, 354-357.

4. Gorlov I.F. The biological value of basic animal and vegetable foods. Volgograd, 2000, p. 2018.

Claims (1)

A method of obtaining a food-grade selenium-containing composition from chickpeas, including separation, inspection, soaking of legumes, washing, blanching, filling, filling with filling liquid, corking and sterilization, characterized in that chickpeas are used as a bean culture, which is further processed for 1, 5-2 hours with anolyte with a pH of 7.0-8.0 obtained in a diaphragm electrolyzer, soaking chickpea grain is carried out for 15 hours in a 1% solution of sodium selenite prepared on catholyte with a pH of 7.0-8.0, blanching is performed for 3 minutes, and the sterilization is carried out at a temperature of 90 ° C for 30 min.