RU2290835C1 - Method for preparing of formed protein product - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of formed protein products.

SUBSTANCE: method involves bringing moisture content of dough-like mass prepared on the basis of soya protein product, starch and soup concentrate, to 65-70%; forming resultant mixture by preliminarily heating to temperature of 115 C under pressure of 0.25 MPa for producing of 79 mm long, 50 mm wide and 4 mm high briquettes; drying briquettes using active air ventilation at temperature of 5-10 C.

EFFECT: improved quality of ready product by increased porosity, and reduced consumption of power for drying process.

1 dwg, 1 ex

Description

The invention relates to the food industry and can be used in the production of molded protein-containing combined products.

A known method of preparing a molded protein product, including the preparation of a pasty mixture based on soy protein product with a moisture content of 35%, starch and broth concentrate, molding by granulation and drying at a temperature of 175-210 ° C (RF Patent No. 2206232, IPC 7 A 23 L 1 / 20, A 23 P 1/02. A method of preparing a molded protein product).

The disadvantages of this method are the relatively low quality of the finished product, low organoleptic characteristics due to low porosity, as well as high energy costs for the drying process of the finished product.

The technical result - improving the quality of the finished product by increasing porosity, as well as reducing energy costs for the drying process of the finished product - is achieved by the fact that the prepared dough-like mixture is brought to a moisture content of 65-70% in the following ratio of components (wt.%): Soy protein product - 85; starch - 7.5; broth concentrate - 7.5, and molding is carried out by pre-heating the mixture to t = 115 ° C at a pressure of p = 0.25 MPa to obtain briquettes of length l = 70 mm, width b = 50 mm and height h = 4 mm, and drying is carried out by active ventilation of air at a coolant temperature of t = 5-10 ° C.

The briquettes obtained in this way have high porosity due to dextrinization (explosion) of starch grains, high biological value and taste.

The method is as follows.

Pre-obtained soy protein product from soy grain by protein extraction is mixed (see drawing) with components in mixer 1 in the following ratio, wt.%:

- soy protein product - 85;

- starch - 7.5;

- broth concentrate: meat - 7.5, or fish - 7.5, or crab - 7.5, or shrimp - 7.5,

and get a pasty mixture, the moisture content of which is adjusted to 65-70%. The resulting pasty mixture is sent to a container 2, which, after filling with the mixture, is tightly closed. Through the pipeline, the pasty mixture is fed into a hermetically sealed container 3, placed in a hermetically sealed container 4. Water is pre-poured into the container 4, where it is heated using heaters - heating elements 5. In the container 3, the pasty mixture is heated to t = 115 ° C. A pressure p = 0.25 MPa is also created there. After opening the valve 6, the pasty mixture, through the forming head 7, is fed to the mesh conveyor 8, where the product swells due to a sharp drop in vapor pressure and rupture of starch grains. In this case, the product takes the form of a porous structure tape with a width of b = 50 mm and a height of h = 4 mm. By cutting this tape, briquettes of length l = 70 mm are formed. Blowing these briquettes with air t = 5-10 ° C allows you to quickly dry the resulting briquettes by active heat transfer.

As the container 3 is emptied, a decrease in pressure occurs in it. However, in the tank 4, an excess pressure p is _left . Through the pipeline 9 steam under excessive pressure enters the container 2. Under the influence of this pressure, the pasty mixture is fed into the container 3 and gradually fill it. In this case, the pressure in the tank 4 is reduced due to the cooling of the water by cooling the walls of the tank 3 with a newly introduced portion of the pasty mixture from the tank 2.

As the cooling water in the tank 4, the vapor pressure in it decreases. At the same time, the pressure in the vessel 2 also decreases. In this case, the valve 10 closes and the flow of the dough-like sweep into the vessel 3 stops. Due to the continuous heating of water in the tank 4 in the tank 3, excess pressure is again created, and the pasty mixture through the forming head enters the conveyor 8.

The cycle of obtaining a porous molded product in the form of briquettes is continuously repeated.

Example.

Soy protein product (SPB) is prepared as follows.

Soybean grain is soaked in twice the amount of water at a temperature of 60 ° C for 4-6 hours until the volume increases by 2-3 times, then the swollen grain is crushed in eight times the amount of water, while protein substances are extracted simultaneously with the grinding and a suspension forms. In the resulting suspension make a coagulant - a 5% solution of acetic acid in an amount of 0.2% by weight of the suspension. As a result of coagulation, solid and liquid fractions are formed. The liquid fraction (serum) is separated by pressing, bringing the moisture content of the product to 55-60%. The resulting product contains vegetable protein and fiber. To give the soy protein product a pasty consistency and ensure better subsequent mixing of the components, the product is further crushed to a pasty state. The prepared product is sent for mixing in the mixer 1.

The meat broth concentrate is prepared as follows.

Frozen meat (beef), which goes into production in half carcasses or quarters, is thawed on cutting tables or in defrosters at an air temperature of 18-20 ° C, an air velocity of 1.5-2.0 m / s and a relative humidity of 80-85% to a temperature in the thickness of the muscles of 8-10 ° C. Then half carcasses or quarters are examined, cleaned from the remnants of the hairline, blood, bruises, bruises are removed and sent for cutting. Cutting is done on cutting tables manually on separate parts of the cut to facilitate the deboning process. Then the meat is separated from the bones, a venation is carried out, removing large vessels, nerve bundles, blood vessels. The meat is cut into pieces weighing 200-250 g. The meat and salt are loaded into the container in an amount of 1% by weight of the meat, water is also poured in the ratio meat: water 1: 3, the container is hermetically sealed and placed in an autoclave where cooking and concentration are carried out. broth at a temperature of 120 ° C and an overpressure of 0.2 MPa for 90 minutes. At the end of the cooking process, the pressure in the autoclave is relieved, the container with the broth is removed and left to cool spontaneously. Then the container is opened, the broth is filtered through a fabric sieve and sent for mixing with the components of the formulation in the mixer 1.

To obtain the concentrate of fish broth, the fish is inspected, washed, cleaned, cut, washed, cleaning internal films, bruises, and loaded into a container. Water is also added to the container in the ratio fish: water 1: 2 and 1% salt is added. The container is hermetically sealed and placed in an autoclave, where the broth is cooked and concentrated at a temperature of 120 ° C and an overpressure of 0.2 MPa for 30 minutes. At the end of the cooking process, the pressure in the autoclave is relieved, the container with the broth is removed and left to cool spontaneously. Then the container is opened, the broth is filtered through a fabric sieve and sent for mixing with the components of the formulation in the mixer 1.

Crab or shrimp concentrate and flavor inspect.

Starch is pre-sieved.

All components are mixed in the mixer, following the recipe (in wt.%): SBP - 85, starch - 7.5, broth concentrate, crab or shrimp flavoring and extract - 7.5, the humidity of the mixture should not be higher than 65-70%. A humidity of the mixture of less than 65% does not allow to obtain the finished product of the desired consistency, the doughy mass is dense, its fluidity decreases, which complicates the subsequent formation of briquettes and their drying.

The moisture content of the mass above 70% makes the mixture liquid, the product flows out, and it becomes impossible to give it the shape of briquettes.

The resulting pasty mixture is sent to a container 2, which, after filling with the mixture, is tightly closed. Through the pipeline, the pasty mixture enters the hermetically sealed container 3, placed in a hermetically sealed container 4. Water is pre-filled into the container 4, where it is heated using heaters - heating elements 5.

In tank 3, the pasty mixture is heated to t = 115 ° C. Heating the mixture is necessary to inactivate the anti-nutritional substances contained in the soy protein product. The inactivation of digestive enzyme inhibitors is regulated by urease activity, which decreases at a temperature of 110-115 ° C. At a temperature of 115 ° C, anti-nutritional substances are completely destroyed. In the tank 4, when the temperature rises to 115 ° C, a pressure of p = 0.25 MPa is created. After opening the valve 6, the pasty mixture through the forming head 7 enters the mesh conveyor 8, where due to a sharp drop in vapor pressure and rupture of starch grains of starch, the product swells. In this case, the product takes the form of a porous structure tape with a width of b = 50 mm and a height of h = 4 mm. By cutting this tape, briquettes of length l = 70 mm are formed. The size of the briquettes over 50 × 70 × 4 mm reduces the drying efficiency, since with subsequent blowing with air, the surface layers of the briquettes quickly dry and a dry crust forms on the surface, while the inner layers do not have time to warm up to the drying temperature. The resulting crust complicates the process of evaporation of moisture from the surface of the product, as a result, the product is steamed and becomes inhomogeneously dried throughout the mass. When forming briquettes with a size of less than 50 × 70 × 4 mm, moisture is quickly removed from the product, the product is dried out, as a result, does not retain its shape and acquires a crumbly consistency, which complicates subsequent packaging.

Blowing the resulting briquettes with air t = 5-10 ° C allows you to quickly dry the resulting briquettes by active heat transfer. Raising the drying temperature above 10 ° C reduces the drying time, but increases the cost of heat, there is a risk of overdrying of the product. At temperatures below 5 ° C, the drying time increases and, consequently, the entire production process.

As the container 3 is emptied, a decrease in pressure occurs in it. However, in the tank 4, an excess pressure p is _left . Through the pipeline 9 steam under excessive pressure enters the vessel 2. Under the influence of this pressure, the pasty mixture enters the vessel 3 and gradually fills it. In this case, the pressure in the tank 4 is reduced due to cooling of the water by lowering the temperature of the walls of the tank 3 with a newly introduced portion of the dough-like sweep from the tank 2.

As the cooling water in the tank 4, the vapor pressure in it decreases. At the same time, the pressure in the container 2 also decreases. In this case, the valve 10 closes and the flow of the pasty mixture into the container 3 stops. Due to the continuous heating of water in the tank 4 in the tank 3, excess pressure is again created, and the pasty mixture through the forming head enters the conveyor 8.

The cycle of obtaining a porous formed product in the form of briquettes is continuously repeated.

The resulting porous molded protein product is used as a standalone product or as a protein supplement in the meat and other food industries.

Claims (1)

A method of preparing a molded protein product, including the preparation of a pasty mixture based on soy protein product, starch and broth concentrate, molding and drying, characterized in that the prepared mixture is brought to a moisture content of 65-70%, and molding is carried out by pre-heating the mixture to a temperature t = 115 ° C, at a pressure of p = 0.25 MPa to obtain briquettes with a length equal to

= 70 mm, width b = 50 mm and height h = 4 mm, moreover, drying is carried out by active ventilation of the air at a coolant temperature t = 5-10 ° C.