RU2272508C2 - Dry soy product with porous structure and method of obtaining such product - Google Patents

Abstract

FIELD: food-processing industry; production of protein products from soy.

SUBSTANCE: soy-beans are cleaned from admixtures, washed in clean water and soaked in water taken in double or triple amount by volume. Swollen beans are ground in 8-10-fold amount of water for obtaining fine suspension. Extract is filtered. Solid phase is separated and soy base is thus obtained. It is boiled for 35-45 min at temperature of 98-100°C. Coagulant is introduced into boiling solution for forming protein coagulum and clear whey. Used as coagulant is calcium chloride solution, calcium or magnesium sulfates and sea salt concentrate. Excessive whey is drained. Protein coagulum is placed in mold, cooled and whey is drained. At moisture content of up to 70%, it is molded in plates or bricks, 1.5-2 cm thick and frozen at temperature not higher than minus 10°C. Then they are thawed out and dried at temperature of 35-45°C to moisture content of 5-6%. Proposed method makes it possible to obtain product with porous structure without "bean taste".

EFFECT: extended storage term; low cost of technological process.

3 cl, 3 ex

Description

The invention relates to the food industry, in particular to the production of protein products from soya porous structure and long-term storage. Protein derived from soy is considered an extremely functional and cost-effective product. Soy protein products are pretty well included in the human diet.

Various technologies are known for producing soy protein products. A known method of preparing food raw materials / Japan patent No. 3025914, 1991 /, according to which the initial mass is obtained by absorption of water, expansion and desaggregation of soy protein fiber structure by extrusion of a mixture of water and powder from soy protein, form a wet fiber mass and heat under pressure with dehydration. The disadvantage of this method is the complexity of the process using energy-intensive technological modes. There is also known a method of producing a soy protein product / RF patent No. 2189758, 2002 /, according to which a coagulated protein in the form of foam is separated at the liquid-foam interface. The separation of moisture from the foamy protein product is carried out by drying with simultaneous deaeration. The insoluble fraction is separated from moisture to 20% of its content, mixed with starch in a ratio of 1: 1. Extruded and get a product similar to the product "corn sticks". The disadvantage of this method is the complexity and energy intensity of the process, as well as the use of additional components. There is also known a method of producing a sheet food composition based on soy protein / Japanese patent No. 3196479, 2001 /, according to which a paste of soy protein is formed into a sheet with a thickness of 0.1-20 mm, which is intermittently irradiated with microwaves at a frequency of 2450 MHz, causing swelling or hardening of the molding product. The product may be stored refrigerated, frozen, autoclaved or canned. The disadvantage of this method is that under normal conditions, the product is not subject to long-term storage. There is also known a method for producing a soya product / RF patent No. 2191521, 2001 /, according to which fat-free, deodorized soya flour is mixed with a warm solution of sodium bicarbonate, the mixture is kept, brought to a boil, boiled. Acetic acid (for example, apple cider vinegar) is added to the boiling suspension until a clear serum is obtained. The coagulated protein is separated from the serum. The disadvantage of this method is that the product has a high moisture content and is not subject to long-term storage.

The closest to solving the technical problem of the claimed invention is a method for producing soy protein / RF patent No. 2142717, 1999 /, according to which soybeans are crushed and soaked in water at a temperature of 15-20 ° C, mixed with water 1:10 and extraction is carried out protein, then the soy protein base and the insoluble fraction are separated from the suspension. The separated soy base is treated with a solution of acetic or citric acid at a temperature of 20 ° С and protein is coagulated. Then the resulting suspension is cooled and frozen. After thawing by centrifugation, serum is separated from the protein.

This method allows to obtain a soy product of loose structure, but does not eliminate the "bean aftertaste". It is preserved, since the whites from the soy base coagulate at a temperature of 20 ° C without subjecting it to heat treatment. The product is not subject to long-term storage.

A known product representing a wet pulp obtained by the method described in the invention is a Japanese patent, 1891, No. 3025914. However, the product is difficult to obtain and requires significant energy intensity. Known soy protein product / RF patent No. 2189758, 2002 /, similar to the product "corn sticks". However, upon receipt there is a need for additional components. Known leaf food composition based on soy protein, which can be stored in a chilled, frozen, autoclaved or canned state. Its disadvantages include the fact that under normal conditions the product is not stored for a long time. A soy product is known according to the patent of the Russian Federation No. 2191521, 2001. But this product has a high moisture content and is also not subject to long-term storage.

Closest to the claimed is the soy product of a loose structure according to the patent of the Russian Federation No. 2142717, 1999

However, the product has a bean flavor, and the product is not subject to long-term storage.

The objective of the present invention is to obtain a soy protein-oil product with a porous structure, without a "bean aftertaste", with a long shelf life, without increasing the cost of the process.

The problem is solved by the fact that soybeans are soaked in water, the swollen beans are crushed to obtain a thin suspension, the extract is filtered, and the solid fraction is separated. The resulting soy base is boiled at a temperature of 98-100 ° C for 35-45 minutes. A coagulant is introduced into the boiling soy base until a protein clot and clear serum appear. As coagulants use: a solution of calcium chloride, calcium and magnesium sulfates, sea salt concentrate. The whey is drained, the protein clot is transferred into forms and left to cool and separate the remaining serum. Then the protein clot is formed on plates 1.5-2 cm thick, frozen at a temperature not exceeding minus 10 ° C, thawed, followed by drying at a temperature of 35-45 ° C to an air-dry state with a moisture content of 5-6%. As a result of prolonged heat treatment of the soy base, its taste is improved. When boiling for 35-45 minutes at a temperature of 98-100 ° C, the "bean taste" is weakened due to the destruction of protease inhibitors, pectins, saponins, urease, lipoxidase and other anti-nutritional substances. This technological mode of the claimed method differs from the prototype. The claimed method involves further processing of the soy base. A coagulant is introduced into the boiling soy base until a protein clot and a clear serum are formed. The serum is drained, the protein clot is transferred into a lattice form lined with coarse calico, left for cooling and additional separation of the serum. The resulting protein layer is molded in the form of plates or cubes with a thickness of 1.5-2 cm, the plates are frozen at a temperature not exceeding minus 10 ° C. Complete freezing of the product is determined by its consistency and appearance / solid, similar to pieces of ice /. The difference from the prototype is that after coagulation of the protein, serum is removed. Along with whey, residues of substances that can give it a “bean aftertaste” are removed from the protein. In addition, not the entire mixture / protein in serum / is frozen, but only precipitated protein, which reduces the cost of the freezing process. The process of porosity formation in the product is simplified by separating excess serum and forming the product. During thawing, whey residues are released from the resulting pores, which contributes to the complete elimination of the "bean aftertaste". The drying process is carried out at a temperature of 35-45 ° C to an air-dry state with a moisture content of 5-6%. The finished product is characterized by a porous structure, delicate fragile texture, and the absence of a "bean flavor". A dry soy product with a porous structure is stored under normal conditions for up to 6 months. The product is capable of repeated swelling, due to which it can be enriched with flavoring and aromatic additives with subsequent drying, with a protein content of 44-52%, fat 27-34%, moisture 5-6%.

Examples of the method for producing a dry soy product with a porous structure.

Example 1. Soybeans are cleaned of impurities, soaked in water. Swollen beans are crushed in 8-fold amount of water to obtain a thin suspension. The extract is filtered through a tissue filter, the solid fraction is separated and a soy base is obtained. The soy base is brought to a boil and boiled for 40 minutes at a temperature of 98-100 ° C. A coagulant is introduced into a boiling soy base with constant stirring. As a coagulant using a 1% solution of calcium chloride. Precipitation is carried out until the protein is completely coagulated. Complete coagulation is characterized by the formation of a protein clot and clear serum. Stirring is stopped and left for 10 minutes to agglomerate and precipitate protein particles. Excess serum is drained. The resulting protein clot is transferred into a lattice form, cooled, and the serum is allowed to drain. A protein clot with a moisture content of up to 70% is formed. They are cut into cubes with a thickness of 1.5-2 cm and frozen at a temperature not exceeding minus 10 ° C. Complete freezing of the product is determined by consistency and appearance / solid, similar to pieces of ice /. Then the product is thawed, while whey is released from the pores, followed by drying at a temperature of 85-45 ° C to an air-dry state with a moisture content of 5-6%. Get a dry soy product with a porous structure, delicate fragile texture, without the "bean flavor". Eat with broths. Add as a filler to minced meat and fish after soaking and grinding.

Example 2. The technological process was carried out analogously to example 1. As a coagulant used a solution of sea salt of 3% concentration. The resulting protein clot was freed from serum, molded onto plates 1.5–2 cm thick, frozen at a temperature no higher than minus 10 ° C, thawed, followed by drying at a temperature of 35–45 ° C to an air-dry state with a moisture content of 5–6 % Received a dry soy product with a porous structure, delicate brittle texture, without a "bean flavor". It is eaten with broths. It is added as a filler in minced meat and fish after soaking and grinding.

Example 3. The technological process was carried out analogously to example 1. Received a dry soy product with a porous structure, delicate fragile texture, without a "bean aftertaste" and bitterness. Flavors were added to the resulting product. A mixture was prepared from soy sauce and water in a volume ratio of 1: 1.5. Dry soy product was placed in the resulting solution in the amount of a small excess of the solution relative to the weight of the product. Dry soy product, having a porous structure, absorbs the solution well. The absorption process continued until the product completely swelled. After that, the product was removed from the solution, placed on a sieve and dried at a temperature of 35-45 ° C until air-dry with a moisture content of 5-6%. A dry soy product with a porous structure, a delicate fragile texture, and a brackish-spicy taste was obtained. Such a product is ready for direct consumption.

Example 4. The technological process was carried out analogously to example 1. Received a dry soy product with a porous structure, delicate fragile texture, without a "bean aftertaste" and bitterness. Flavors were added to the resulting product. For this, a mixture of the following composition was prepared:

- chicken broth 200 ml;

- table salt 5 g;

- monosodium glutamate 1 g;

- seasoning "Curry" 8 g.

The mixture was boiled for 1-2 minutes, cooled without filtering. Dry soy product was placed in an extract in the amount of a slight excess to the mass of the product. The absorption process continued until the product completely swelled. After which the product was removed from the hood, placed on a sieve and dried at a temperature of 35-45 ° C until air-dry with a moisture content of 5-6%. A dry soy product was obtained with a porous structure, delicate fragile texture, with the taste and aroma of seasonings. The product is ready for direct consumption.

Using the proposed technical solution allows you to get a dry soy product with a porous structure, without a "bean aftertaste", with a long shelf life, a variety of flavoring, without increasing the cost of the process, including with less energy consumption. The resulting protein-oil product contains 44-52% protein, 27-33% fat, 5-6% moisture. It can be used as a finished product and as a semi-finished product.

Claims (3)

1. A method of obtaining a dry soy product with a porous structure, including soaking soybeans in water, grinding to obtain a thin suspension, separating the solid sediment, isolating the soy base, while the resulting soy base is boiled at a temperature of 98-100 ° C for 35-45 min, a coagulant is introduced into the hot solution until a protein clot and transparent serum are formed, which is removed, and the protein clot is formed with further freezing at a temperature not exceeding minus 10 ° С, after which the formed clot is thawed and dried When a temperature of 35-45 ° C to a moisture content of 5-6%. 2. The method according to claim 1, characterized in that the protein clot is formed into plates or cubes with a thickness of 1.5-2 cm. 3. Dry soy product with a porous structure, characterized in that it is obtained by the method according to any one of claims 1 and 2, while the protein content in the product is 44-52%, fat 27-34%, moisture 5-6%.