RU2287295C2 - Method for obtaining food product out of leguminous varieties - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with treating food products of plant origin for removing unfavorable substances. One should impregnate entire seeds of lupine or pea, or lens, or kidney beans for germination for about 24-26 h. After that, it is necessary to treat them with multi-enzymatic complex of enzymes as the mixture of enzymes that contains endo- and exo-β-gluconase, xylanase, cellulase, hemicellulase, proteinase and cellobiase. Multi-enzymatic complex should be applied at the quantity of 0.18-0.20% against the weight of raw material, at weight ratio of seeds and solution ranged 1:1.5-1:8. After fermentation seeds should be washed with water at 20-30° C followed by drying and extruding. The innovation enables to obtain the product out of leguminous varieties at minimal expenses in case of providing maximal conservation of total content of dietary protein and minimal content of antinutritive substances.

EFFECT: higher efficiency.

8 cl, 3 ex, 1 tbl

Description

The invention relates to the processing of food products of plant origin to remove unwanted substances from the seeds of leguminous crops used for food production.

In the seeds of legumes there are undesirable (anti-nutritional) substances in the form of trypsin inhibitors, alkaloids, oligosaccharides, etc., which limits the use of legumes in human nutrition. Removal of these anti-nutritional substances will improve the absorption of amino acids by the human body, reduce flatulence caused by the presence of unwanted substances in the gastrointestinal tract, and the products of the processing of leguminous crops will eliminate the specific bean taste and smell.

A known method of producing a food product from soybean, in which the seeds are pre-soaked in a buffer solution for 12-24 hours at 20-50 ° C, then washed with running water and subjected to two-stage heat treatment (patent RU No. 2025081, A 23 L 1/20, 1994).

The disadvantage of this method is the applicability for a limited list of leguminous raw materials.

There is also known a method of producing a food product from legumes by extruding moist seeds by heating to 130-180 ° C, pressure 13-18 MPa, humidity 16-19%, for 3-6 seconds (application RU No. 99122177/13, A 23 L 1/20, BIPM No. 11-2002).

The specified method allows to reduce the content of undesirable (anti-nutritional) substances, however, provides only partial and selective elimination. The disadvantages of this method can also include low consumer properties of the finished product and the lack of the finished product with the necessary technological and functional properties.

The table shows the undesirable (anti-nutritional) substances present in legumes that can be removed by the proposed method.

Table Undesirable substances Detoxification Lupine Peas, lentils Beans Trypsin Inhibitors Heat treatment + + Lectins Heat treatment + Polyphenols Transfer to solution (water - alcohol) Alkaloids Transfer to solution (water - non-polar solvent) + Saponins Transfer to solution - water + + α-galactosides Transfer to solution - water + + + Fitats Transfer to solution + + + Oligosaccharides (sugar, verbaxose + rachinose stachiosis) Transfer to solution (water - non-polar solvent) + + +

The problem solved by the invention is to obtain at a minimal cost a food product from legumes while ensuring maximum preservation of the total content of food protein and the minimum presence of anti-nutritional substances in the finished product.

The problem is solved by a method of obtaining a food product from leguminous raw materials, in which whole seeds of lupine, or peas, or lentils, or beans, which are soaked, are germinated for 24-26 hours, treated with a solution with a multi-enzyme complex of enzymes, in the quality of which is used a mixture of enzymes containing endo- and exo-β-gluconase, xylanase, cellulase, hemicellulase, proteaiasis, cellobiase, the multi-enzyme complex is used in an amount of 0.18-0.20% by weight of the raw material, with mass the ratio of seeds and solution is from 1: 1.5 to 1: 8, after fermentation, the seeds are washed with water at a temperature of 20-30 ° C, followed by drying and extrusion.

At the same time, a technical result is achieved - minimal loss of dietary protein and a maximum reduction in the content of anti-nutritional substances in the finished product.

This allows you to expand the scope of use of such products, for example, in diet food.

The specified sequence and processing parameters are selected from the following considerations.

Non-swollen seeds contain a limited number of key enzymes. Soaking seeds is carried out in order to activate the processes of their life, as a result of which physiological and enzymatic changes in the seeds occur. The entry of water into the seeds obeys the law of diffusion, which represents the movement of activated water molecules between sorption centers. At the earliest stages of seed swelling, intensive respiration occurs in them, mobilization of reserve nutrients and activation of hydrolytic and respiratory enzymes.

The process of activation of enzymes occurs from the moment of absorption of water by seeds, after which reaction products induce the development of activity of other enzymes. Thus, metabolic processes in the seeds reach an optimal level. As a result of these processes, the hydrolysis of storage substances, the synthesis of new compounds that form the protein.

When seeds are germinated due to the biochemical processes occurring in them, an increase in the number of active elements occurs, which leads to a decrease in the content of alkaloids, oligosaccharides and other undesirable substances.

The combination of the use of a multi-enzyme complex with germination reduces the alkaloids content due to the fact that the enzymes work optimally for whole seeds, because the seminal ducts open in lupine, peas and other leguminous crops, accessible for the penetration of enzymes and allowing molecular compounds to reach alkaloids, oligosaccharides and other undesirable substances.

The use of whole seeds allows you to save dietary fiber after exposure to the shell of the seeds of lupine complex enzyme preparation or multi-enzyme complex of enzymes. This makes it possible to improve the motor function of the gastrointestinal tract, stimulate the elimination of congestion in the intestine, bind and excrete salts of heavy metals.

Germination is the process in which the total amount of alkaloids and certain types of oligosaccharides contained in all leguminous crops is reduced. Thus, flatulence in the human stomach is reduced.

One of the valuable components of legumes is dietary fiber, which provides a number of important functions related to the digestion and metabolism in general. The special value of soluble fiber is to reduce the rate of absorption of glucose and stabilize the fluctuation in the concentration of glucose in the blood after digestion of food. Thus, the use of the resulting product is advisable in the diet of patients with diabetes.

In addition, the specified processing sequence and its parameters can reduce the loss of water-soluble vitamins and minerals in the claimed food product.

Extrusion can be carried out at 85 ... 90 ° C for 3 ... 6 s.

Extrusion can be carried out at 90-140 ° C and a pressure of 10 ... 11 MPa for 3 ... 5 s.

As a solution, use a 2% solution of sodium chloride or a solution of hydrochloric or food acid, or 0.03-0.05% solution of baking soda or 1% solution of potassium iodide.

The solution may have a pH of 4.5-6.5 and a temperature of 20-80 ° C.

In a preferred embodiment, after drying, the cotyledons are separated from the peel of the seeds by crushing them.

The inventive method is illustrated by examples, not limiting the scope of protection.

Example 1

Whole leguminous seeds (Crystal lupins of the Crystal variety) are soaked and germinated for 24 hours.

In this case, the seeds are treated with a 2% aqueous solution of sodium chloride with a multi-enzyme complex of enzymes, which is used as a mixture containing endo- and exo-β-gluconase, xylanase, cellulase, hemicellulase, proteaiasis, cellobiase. The multi-enzyme complex is used in an amount of 0.20% by weight of the raw material, with a mass ratio of seeds and solution of 1: 1.5. After fermentation, the seeds are washed with running water with a pH of 7.2 and a temperature of 20 ° C, followed by convective drying and extrusion at 90 ° C for 3 s.

Example 2

The seeds of leguminous crops (peas) are soaked and germinated for 26 hours.

The seeds are treated with a 1% aqueous solution of potassium iodide with a multi-enzyme complex of enzymes, which is used as a mixture containing endo- and exo-β-gluconase, xylanase, cellulase, hemicellulase, proteaiasis, cellobiase. The multi-enzyme complex is used in an amount of 0.18% by weight of the raw material, with a mass ratio of seeds and solution of 1: 8. After fermentation, the seeds are washed with running water with a pH of 7.2 and a temperature of 30 ° C, followed by infrared drying and extrusion at 140 ° C and a pressure of 10 MPa for 3 s.

Example 3

Soak the seeds of leguminous crops (lentils) and germinate for 25 hours. In this case, the seeds are treated with a 0.05% baking soda solution with a multi-enzyme complex of enzymes, which is used as a mixture containing endo- and exo-β-gluconase, xylanase, cellulase, hemicellulase, proteaiasis, cellobiase. The multienzyme complex is used in an amount of 0.19% by weight of the raw material, with a mass ratio of seeds and solution of 1: 5. After fermentation, the seeds are washed with running water with a pH of 7.2 and a temperature of 25 ° C, followed by drying and extrusion at 130 ° C and a pressure of 11 MPa for 5 s.

In this way, a food product is prepared that is ready to be consumed directly in human food, both separately and as part of other products.

The above examples illustrate particular cases of the invention and do not limit the scope of claims.

Claims (9)

1. A method of obtaining a food product from leguminous raw materials, characterized in that the whole seeds of lupine, or peas, or lentils, or beans, which are soaked, are germinated for 24-26 hours, treated with a solution with a multi-enzyme complex of enzymes, which is used as a mixture of enzymes containing endo- and exo-β-gluconase, xylanase, cellulase, hemicellulase, proteaiasis, cellobiase, a multi-enzyme complex is used in an amount of 0.18-0.20% by weight of raw materials, in a mass ratio with seed and solution from 1: 1.5 to 1: 8, after fermentation, the seeds are washed with water at a temperature of 20-30 ° C, followed by drying and extrusion. 2. The method according to claim 1, characterized in that the extrusion is carried out at 85-90 ° C for 3-6 s. 3. The method according to claim 1, characterized in that the extrusion is carried out at 90-140 ° C and a pressure of 10-11 MPa for 3-5 s. 4. The method according to claim 1, characterized in that a 2% sodium chloride solution is used as the solution. 5. The method according to claim 1, characterized in that a solution of hydrochloric or food acid is used as a solution. 6. The method according to claim 1, characterized in that as a solution using 0.03 ... 0.05% solution of baking soda. 7. The method according to claim 1, characterized in that a solution of 1% potassium iodide solution is used. 8. The method according to claim 1, characterized in that the solution has a pH of 4.5-6.5 and a temperature of 20-80 ° C. 9. The method according to claim 1, characterized in that after drying the cotyledons are separated from the peel of the seeds by crushing them.