RU2347369C2 - Method of obtaining of paste-like lupine concentrate - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: seeds of food lupine that are selected per quality and prepared for processing are mixed in mechanic acoustic homogeniser and rotary dispersive apparatus with water of 50-70°C that creates acoustic field with intensity 100-500 W/kg. Then pasteurising of the created emulsion in temperature 92-98°C with exposure time of 3-5 minutes and following cooling is carried out. Additionally for mixing it is possible to use vegetable oil (lupine, sunflower, soy and corn oil) in qualitative ratio 5-12%. The mentioned technologic process sequence of concentrate obtaining allows to keep valuable nutrients content, i.e. indispensable amino acids, unsaturated fatty acids, vitamins, minerals, dietary fibres. Protein fractions remain native and are extracted easily of lupine seeds.

EFFECT: improved protein quality and increase of its output.

2 cl, 1 tbl, 4 ex

Description

The invention relates to the food industry and can be used as a filler in the dairy, meat, baking, confectionery, oil and fat industries.

There is a method of producing a diet product “Luvit” (RF patent No. 20177434, class C2), in which food grade lupine is used as a vegetable protein, which involves crushing lupine seeds that are not peeled with particles of 0.25-0.30 mm, and the rest quantity - in the form of crushed grains with a particle size of 3-5 mm. However, this method has a long and complex process; to use this method, it is necessary to find certain optimal modes.

A known method of producing a semi-finished product from lupine for a food product (RF patent No. 2059388, IPC A23L 1/20, A23J), in accordance with which the seeds of white lupine are cleaned of impurities, exposed to infrared rays with a temperature of 400-500 ° C for 35- 40 s and freed from the shell. In this method, a high processing temperature leads to a decrease in the biological value of the product.

Closest to the claimed invention is a method for producing a protein-fat concentrate from seeds of legumes and oilseeds (RF patent No. 2074618, IPC A23J 1/14), which includes seed cleaning, coarse crushing, convection heating, wet grinding, extraction of crushed proteins and lipids seeds at a temperature of 100-130 ° C for 10-30 minutes; cooling, mixing with water, wet grinding, extraction of proteins and lipids is carried out simultaneously with emulsification. The disadvantage of this method is the complexity and complexity of the process.

The objective of the invention is to obtain a protein product - a lupine paste-like concentrate with high functional and nutritional properties, with a simple production technology that has high storage capacity while reducing cost and increasing the yield of the finished product and the possibility of using it as a filler in the production of new protein foods.

The problem is solved by obtaining a lupine paste-like concentrate with a solids content of 25-40%, which provides for the preparation of lupine seeds by soaking for 6-10 hours at a temperature of 15-22 ° C, processing with simultaneous grinding, mixing, homogenization, pasteurization in mechanoacoustic a homogenizer equipped with a rotary dispersing apparatus, creating an acoustic field with an intensity of 100-500 W / kg, and cooling, while pasteurization is carried out at a temperature of 92-98 ° C with an exposure of 3-5 minutes and lupine seeds are introduced into the mechanoacoustic homogenizer, immersing them in water at a temperature of 50-70 ° C.

The technical result of the invention is to obtain a lupine paste-like concentrate with increased nutritional and biological value, high emulsifying properties, the absence of a characteristic taste and smell of lupine beans, a pleasant light yellow color, which makes it possible to use it in the dairy, meat, bakery, confectionery, oil and fat industries industry.

The lupine paste-like concentrate obtained according to this invention is rich in vegetable protein, contains all the essential amino acids (table), is rich in fat-soluble vitamins, minerals, polyunsaturated fatty acids, dietary fiber and other valuable substances. Depending on the composition of the original seeds, 100 g of the product contains on average (mg): calcium - 20.2, phosphorus - 16.8, potassium - 17.6, iron - 8.2, vitamin B ₆ - 0.18, vitamin B ₁₂ - 0.9, vitamin A - 0.2.

According to organoleptic and physico-chemical parameters, lupine paste-like concentrate has the following indicators: taste and smell - slightly expressed legumes, consistency - creamy, uniform throughout the mass, color - light yellow, mass fraction of solids - 25-40%, including protein - 8-12%, fat - 12-15%, carbohydrates - 3-5%.

Used for the production of lupine concentrate, a paste-like food lupine, like soy, is a high-quality concentrate of protein, vitamins and valuable minerals. Compared with other leguminous crops, lupine has an extremely low content and activity of alkaloids. In the composition of food grade lupine seeds, a high protein content is 38-42%, dietary fiber is 20-26%. Favorable for humans is the high content of calcium and potassium, fat-soluble vitamins A, D, E. in lupine.

The proposed method is as follows.

Pre-selected for quality and prepared for processing lupine beans are mixed with water in a mechanoacoustic homogenizer equipped with a rotary-dispersing apparatus in a ratio of 1: 3-5 and vegetable oil (lupine, sunflower, soybean, corn) in an amount of 5-12%.

Under the influence of the working bodies of the rotor-dispersing apparatus, which creates an acoustic field with an intensity of 100-500 W / kg, and mechanical action, lupine beans are crushed and homogenized in an aqueous medium, resulting in a thin emulsion with an average particle diameter of microns to a uniform , plastic consistency, resistant to delamination. In the process of homogenization at the created pressure and temperature, pasteurization (92-98 ° C) and deodorization of the product are ensured.

The indicated sequence of the technological process for producing a lupine paste-like concentrate allows one to completely preserve valuable nutrients in it - essential amino acids, unsaturated fatty acids, vitamins, minerals, dietary fiber, while protein fractions remain active and are well extracted from lupine seeds, which improves the quality of the protein and increases its output.

The use of lupine paste-like concentrate as a filler opens up the possibility of creating new types of food products with predetermined properties, increased nutritional and biological value, reduces the cost of the finished product, increases its yield, and its high functional and technological properties and relatively low cost allow us to expand its range use in food production.

The following examples illustrate methods for producing a lupine paste concentrate.

Example 1

100 kg of tap water are added to the mechanoacoustic homogenizer, 25 kg of previously prepared lupine seeds are added. The mixture is thoroughly mixed, dispersed to obtain a uniform, plastic, stable consistency, homogenized, pasteurized at a temperature of 95 ° C for 5 minutes, cooled and packaged. The finished product has a homogeneous pasty consistency of light yellow color. The solids content of 25%, moisture - 75%, protein - 8.5%.

Example 2

It is carried out analogously to example 1, only 80 kg of water and 24 kg of lupine seeds are added to the mechanoacoustic homogenizer. Pasteurization is carried out at a temperature of 92 ° C with an exposure of 4 minutes. The finished product has a homogeneous pasty consistency, light yellow color. The solids content of 30%, moisture - 70%, protein - 9.0%.

Example 3

It is carried out according to example 1, only 75 kg of water, 23 kg of lupine seeds and 10 kg of soybean oil are added to the mechanoacoustic homogenizer. Pasteurization is carried out at a temperature of 98 ° C with an exposure of 3 minutes. The finished product has a homogeneous pasty consistency, light yellow color. The solids content of the product is 40%, moisture - 60%, protein - 9.5%, fat - 12%.

Example 4. Carried out as in example 1, only 85 kg of water, 26 kg of lupine seeds and 11 kg of corn oil are added to the mechanoacoustic homogenizer. Pasteurization is carried out at a temperature of 96 ° C with an exposure of 4 minutes. The finished product has a homogeneous pasty consistency, light yellow color, the solids content of the product is 28%, moisture - 72%, protein - 10%, fat - 13%.

Table number 1 Comparative characteristics of the amino acid composition of lupine paste-like concentrate Essential amino acid The amino acid content, g per 100 g of protein Ideal FAO / WHO protein Milk protein Lupine Paste Concentrate Isoleucine 4.0 4.7 2.92 Leucine 7.0 9.5 5.31 Lysine 5.5 7.8 8.7 Methionine + cystine 3,5 3.3 4.2 Phenylalanine + tyrosine 6.0 10.2 7.2 Threonine 4.0 4.4 5,4 Tryptophan 1,0 1.4 1,0 Valine 5,0 6.4 8.3

Claims (2)

1. A method of obtaining a lupine paste-like concentrate with a solids content of 25-40%, comprising preparing lupine seeds by soaking for 6-10 hours at a temperature of 15-22 ° C, processing with simultaneous grinding, stirring, homogenization and pasteurization in a mechanoacoustic homogenizer, equipped with a rotary dispersing apparatus that creates an acoustic field with an intensity of 100-500 W / kg and cooling, while pasteurization is carried out at a temperature of 92-98 ° C for 3-5 minutes, and the lupine seeds are introduced into the mechanoaca matic homogenizer immersing them in water at 50-70 ° C. 2. The method according to claim 1, characterized in that it additionally contribute vegetable oil in an amount of 5-12%, which is used as lupine, soybean, corn, sunflower.