RU2332112C1 - Method of production of food product on basis of vegetable raw materials - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: method includes crushing of nut kernels to particles with size of not more than 100 mcm and extraction in permanent electromagnet field with induction of 0.30-0.50 tesla with rate of flow of 1.5-3.0 m/sec for 25-35 minutes at temperature of 22-28°C. Method also includes homogenising with thermal treatment at temperature of 45-60°C in alternating magnet field with magnet induction of 0.10-0.50 tesla for 25-35 minutes, crushing and extraction being carried out separately. Extraction is carried out with ration of water to crushed nut kernels equal to 8:1-12:1.

EFFECT: invention allows for increasing stability of suspension as well as for increasing shelf life and improving organoleptic and physico-chemical characteristics.

2 cl, 3 ex

Description

The invention relates to the food industry, namely to liquid food products obtained from nuts.

Specifically, the invention relates to beverages obtained by treating nut kernels in an aqueous medium.

As is known, the nut kernels used as a plant component / 1-4 / contain exclusively nutritionally valuable substances, which primarily include: fats with a high content of unsaturated fatty acids, water and fat soluble vitamins, macro- and microelements, proteins and free amino acids, including essential ones.

A known method of preparing cedar milk, described in sources / 4, 5 /, which consists in the fact that the peeled kernels of cedar nuts are ground together with a small amount of water, kept for several hours at elevated temperature, cooled, diluted with additional water, resulting in a complex chemical and phase composition of the dispersion of the components of the kernels of pine nuts in the aquatic environment, stratified over a short period of time into three separate phases. In this case, the upper phase is a concentrated fat emulsion, the middle phase is a complex colloidal system formed mainly by particles of fat in a finely divided state and dissolved protein substances, and the lower phase is a precipitate of substances insoluble under these conditions, the majority of which are globulins and glutelins, as well as structural polysaccharides.

As a result, the appearance changes and other organoleptic as well as technological characteristics of the drink deteriorate, which makes the method practically unsuitable for industrial use

Closest to the claimed is the technology for producing a drink from cedar seeds, described in the method for producing a food product based on plant materials (RF patent No. 2031587) / 6 /.

The essence of the method is as follows. Purified from impurities cedar kernels with a moisture content of 0 to 36% are crushed to particles no larger than 1 mm and at the same time extracted with a ratio of water: peeled kernels of pine nuts 1: 9-8: 1. The temperature of the process is from 0 to 60 ° C. The resulting suspension is subjected to heat treatment at a temperature of 65-80 ° C and a pressure of at least 5 MPa for 15 s - 20 min and at the same time homogenize. The result is a system containing fats, proteins, carbohydrates, vitamins, trace elements and other components of the kernel of pine nuts, and resembling cow's milk in appearance.

The known method is not without significant drawbacks. One of the significant negative factors is the use of pressure, which greatly complicates the process and increases the cost of equipment necessary for its implementation.

In addition, the known method allows to obtain the product only with a ratio of water / walnut kernel equal to 8, creating certain technological problems in its industrial implementation.

Using the described method, it is not possible to obtain a stable, not stratified during short-term storage system, with high resistance to microbiological deterioration.

The objective of the present invention is the development of a method for producing a food product based on plant materials - nut kernels, which is a liquid drink in the form of a suspension having high aggregate stability and containing nutritious nut kernel components.

The problem is solved in that the crushing of the kernels of nuts and extraction is carried out separately, while the kernels of nuts are crushed to particles no larger than 100 microns in size. The extraction of water-soluble substances from the cores is carried out in an 8-12-fold amount of water in a constant electromagnetic field with magnetic induction of 0.30-0.50 T at a flow rate of 1.5-3.0 m / s for 25-35 minutes at a temperature 22-28 ° C, which improves the stability of the food suspension and improve its organoleptic and physico-chemical characteristics. Homogenization with heat treatment is carried out at a temperature of 45-60 ° C in an alternating electromagnetic field with magnetic induction of 0.10-0.50 T for 25-35 minutes.

The suspension obtained externally is a white, opaque liquid with a cream tint, practically indistinguishable from cow's milk, and has a pleasant taste and smell. Subject to proper storage conditions, the suspension remains aggregatively stable for at least four weeks.

As we have shown experimentally, the use of a constant electromagnetic field with the claimed parameters at the extraction stage under mild temperature conditions leads to a change in the structure of molecules, weakening or even partial breaking of hydrogen and coordination bonds, which increases the polarity of polyunsaturated fatty acids and phospholipids contained in the kernels of nuts.

This allows you to increase the hydrophilic-lipophilic balance of the used complex of polyunsaturated fatty acids and phospholipids, and therefore, to strengthen the properties of this complex, used as an emulsifier of the first kind. When interacting with the proteins and polysaccharides of nuts, such a complex apparently contributes to the improvement of their functional properties - structural and stabilizing ability.

Homogenization of the resulting suspension in the active zone of an alternating electromagnetic field under the above conditions leads to an additional increase in the emulsifying ability of components acting as emulsifiers due to the polarization of their molecules, which promotes special orientation and denser packing at the phase boundary, which not only reduces interfacial tension and increases the degree dispersion, but also leads to the formation of adsorption layers of increased strength, in addition, as we have shown experimentally, such brabotka enhances the antimicrobial properties of the resulting product and consequently lengthens the storage time.

These techniques ensure the formation of a finely divided food suspension (up to 97% of particles with a size of 15 μm), and also increase the stability of the food suspension during storage and, very importantly, improve the taste of the product.

The inventive method is illustrated by examples in which the resistance of the suspension was evaluated by the indicator of the "precipitated phase", in addition, the indicators characterizing the consumer properties were determined: peroxide value and acidity.

Example 1

100 g of peeled hazelnut kernels are crushed in a mechanical disintegrator to particles no larger than 100 μm, and extraction is carried out with water taken in an amount of 850 ml in a constant electromagnetic field with magnetic induction of 0.35 T at a flow velocity of 1.6 m / s for 33 min at a temperature of 26 ° C, created in a magnetic processing apparatus, and homogenization with heat treatment is carried out at a temperature of 47 ° C in an alternating electromagnetic field with a magnetic induction of 0.45 T for 27 min, created in an electromagnetic activator.

The performance of the product is shown in the table.

Example 2

100 g of peeled walnut kernels are crushed in a mechanical disintegrator to particles no larger than 100 microns, extraction is carried out with water taken in an amount of 1000 ml in a constant electromagnetic field with magnetic induction of 0.40 T at a flow velocity of 2.2 m / s for 30 min at a temperature of 23 ° C created in the magnetic processing apparatus, and homogenization with heat treatment is carried out at a temperature of 51 ° C in an alternating electromagnetic field with a magnetic induction of 0.35 T for 31 min created in the electromagnetic activator.

The performance of the product is shown in the table.

Example 3

100 g of peeled pine nuts kernels are crushed in a mechanical disintegrator to particles no larger than 100 microns, extraction is carried out with water taken in an amount of 1100 ml in a constant electromagnetic field with magnetic induction of 0.45 T at a flow velocity of 1.6 m / s for 26 min at a temperature of 26 ° C created in a magnetic processing apparatus, and homogenization with heat treatment is carried out at a temperature of 57 ° C in an alternating electromagnetic field with a magnetic induction of 0.25 T for 33 min created in an electromagnetic activator.

In parallel, a product was obtained by a known method. The indicators are shown in the table.

Change in physico-chemical parameters during storage Indicators Food suspension obtained The claimed method In a known manner one 2 3 Moisture content, % 84.31 90.08 91.05 78,23 Mass fraction of protein,% 1,67 1.45 1,58 1.05 Acidity, ° T 12 eighteen 16 22 The resistance of the suspension,% of the separated phase 1.05 2.04 3.08 6.58 Peroxide value, 1/2 mmol O / kg: freshly prepared 0.32 0.67 0.58 1.89 30 days storage at 5 ° C 0.45 0.75 0.64 5.71 45 days storage at 5 ° C 1,03 1.36 1.25 8.52

As can be seen from the table, the quality indicators of the food suspension obtained by the claimed method, surpass the performance of the prototype. The food suspension obtained by the claimed method is also resistant to delamination and oxidative damage.

Information sources

1. Thagushev N.A. Walnut crops. - Maykop: Adyg. rep. Prince Publishing House, 2003 .-- 320 p.

2. Tkachenko Z.N. Some features of hazelnuts in the Kuban gardening zone. - Krasnodar: Cube GAU, 2001 .-- 85 p.

3. Vorobyev V.N., Vorobyeva N.A., Sviridenko E.I., Kolesov V.M. Seeds of Siberian cedar. 1979 year

4. Petrov M.F. Cedar - Breadfruit. 1982 g.

5. Turkin V.A. The use of wild fruit and nut plants, 1954

6. Budasova S. A., Burykina I. M., Terekhova L. V., Martemyanov D. A., Maslov A. M., Gaponova L. V. Patent of the Russian Federation 2031587, 1991. "A method of obtaining a food product from plant materials", Bul.9, 1995

Claims (2)

1. A method of obtaining a food product based on plant materials, including the preparation and grinding of kernel kernels, extraction with water, heat treatment and homogenization, characterized in that the grinding and extraction is carried out separately, while grinding kernel kernels is carried out to particles no larger than 100 microns, extraction is carried out in a constant electromagnetic field with an induction of 0.30-0.50 T at a flow rate of 1.5-3.0 m / s for 25-35 min at a temperature of 22-28 ° C, and homogenization with heat treatment is carried out at temperature 45-60 ° С in Hinnom magnetic field with magnetic induction 0,10-0,50 Tesla for 25-35 min. 2. The method according to claim 1, characterized in that the extraction is carried out at a ratio of water: crushed kernels of nuts 8: 1-12: 1.