RU2385630C1 - Procedure of preparing soya bean protein product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: soya bean seeds are washed and wetted in water whereupon protein substances are crumbled, extracted and suspended in water. Further lacto serum is added into suspension as coagulant at ratio 1:1. Suspension is divided into solid and liquid fractions. Moisture contents of solid fraction is brought to 25-30%. Produced mass is granulated with dimension of granule diametre 1.0-2.0 mm. Further there is performed two-stage drying at temperature 110°C during 30 minutes and at temperature 180°C till appearance of specific golden-yellow colour. Also produced granules can be crumbled to a powder state.

EFFECT: invention facilitates production of natural food product containing vegetable and animal proteins, fats, adequate amount of carbohydrates and mineral substances with good organoleptic indices at relatively low cost due to implementing inexpensive components of its composition with long storage life increasing terms of selling and utilisation.

2 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry, in particular to methods for preparing high-protein soy-based foods.

A known method of preparing a soy protein product, including soaking soybeans in twice the amount of water at a temperature of 60 ° C, grinding the swollen beans in eight times the amount of water and simultaneously extracting them, introducing a coagulant (5% solution of acetic acid) into the resulting suspension the amount of 0.2% by weight of the suspension, followed by precipitation of the extracted protein on a solid fraction and bringing the pH to 4.5, separating the serum and bringing the mixture to a moisture content of 16%, additional grinding of the obtained product is a paste. (RF patent №2218816 A method of obtaining a protein product, IPC ⁷ A23L 1/20, A23J 1/14 - prototype).

The disadvantages of this method are the high acidity of the finished product due to the addition of acetic acid solution as a coagulant, the presence of an acidic taste and the smell of vinegar in the finished product, a significant amount of unused waste in the form of whey after protein coagulation, and a limited shelf life due to the high humidity of the product.

The objective of the present invention is to obtain a food product with high organoleptic characteristics and nutritional value, without the use of chemical coagulants, as well as obtaining a product with a long shelf life.

This is achieved by the fact that coagulation of the protein in suspension is carried out with 1: 1 milk whey, followed by isolation of the solid fraction from the suspension, bringing it to a moisture content of 25-30%, granulation and two-stage drying, as well as grinding the granules to a powder state.

The technical result consists in the fact that this method allows to obtain a food product with high organoleptic characteristics and nutritional value, with a long shelf life.

The method is as follows.

Soybean seeds are inspected, washed, soaked in water to swell. Then the swollen soybean seeds are crushed in eight times the amount of water and protein substances are extracted, a coagulant - whey in a ratio of 1: 1 is added to the suspension and coagulation is carried out, after the coagulation is completed, the suspension is divided into solid and liquid fractions. The moisture content of the solid fraction is adjusted to 25-30%, the resulting mass is molded in the form of granules with a diameter of 1.0-2.0 mm and sent for drying. The granules are dried in two stages, first at a temperature of 110 ° C for 30 minutes, providing evaporation of moisture from the surface of the granules and moving it from the inner layers to the outer, and then they are dried at a temperature of 180 ° C until a characteristic golden yellow color appears. Dry granules are crushed to obtain a powder.

Example 1

Soybean seeds are inspected by removing damaged or damaged specimens. Then washed in running water to remove dust and dirt. The washed seeds are soaked in twice the amount of water to increase the volume by 2-3 times and soften the seeds. After soaking, the seeds are washed in running water to remove contaminants and partially detached shell.

Then the swollen seeds are crushed in eight times the amount of water, while at the same time the protein substances are extracted and the suspension is formed.

A coagulant is added to the resulting suspension to precipitate protein substances. To obtain a natural highly nutritious food product, without the use of chemicals, milk serum is used as a coagulant according to TU 9229-110-04610209-02, with a solids content of 5.4%, including protein - 0.8%, fat - 0, 1%, carbohydrates - 4.5%, in the ratio of suspension: serum 1: 1, while receiving a natural combined high-protein product. That is, 500 g of soy suspension accounts for 500 g of whey. Changing the ratio of serum and suspension does not allow to obtain a product with the necessary chemical composition and organoleptic properties. The introduction of more whey negatively affects the consistency of the finished product, and a larger amount of soy suspension gives the finished product a specific soy flavor and smell.

As a result of coagulation, a solid and liquid fraction is formed. The liquid fraction (serum) is separated by pressing, bringing the moisture content of the product to 25-30%. The moisture content of 25-30% allows you to provide a pasty-like consistency of the product and ensure its subsequent molding in the form of granules.

The resulting product contains vegetable protein, fiber and minerals. To give a soy protein product a homogeneous pasty-like consistency and ensure better molding, it is additionally crushed to a paste-like state.

The whey obtained after separation of the protein clot can be used to prepare drinks mixed with fruit or berry nectars.

Then, granules with a diameter of 1.0-2.0 mm are formed from the resulting mass and sent for drying. The size of granules with a diameter of more than 2.0 mm reduces the drying efficiency, since with an increase in the drying temperature, the surface layers of the granules dry quickly 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 granules with a diameter of less than 1.0 mm, moisture is quickly removed from the product, the product is dried out, as a result it does not retain its shape and acquires a crumbling texture, which complicates subsequent packaging.

The formed granules are dried in a convective way in a two-stage mode: stage 1 is carried out at a temperature of a drying agent (heated air) of 110 ° C for 30 minutes, while the bulk of the moisture is removed from the granules, and partial inactivation of anti-nutrients occurs. Raising the drying temperature above 110 ° C reduces the drying time, but increases the cost of heat, there is a risk of overdrying of the product. At temperatures below 110 ° C, the drying time increases and, consequently, the entire production process. Drying the granules for 30 minutes ensures a uniform distribution of moisture throughout the mass, avoiding overdrying and burning of the surface.

The second stage of drying is carried out at a temperature of 180 ° C until a characteristic golden yellow color appears. At this temperature, caramelization of carbohydrates occurs, and the product acquires an attractive appearance and reaches a minimum humidity of not more than 7%.

The finished soy protein product has the following chemical composition per 100 g (in%): water - 7, protein - 42, fat - 16.6, carbohydrates - 28, minerals - 6.4, energy value is 429.9 kcal per 100 g of product.

When comparing the organoleptic characteristics of soy protein products prepared according to the prototype technologies and the proposed method, a significant superiority of the claimed soy protein product in taste and smell was revealed.

Store the product in sealed packaging at a temperature of 10-15 ° C and a relative humidity of not more than 75%.

The shelf life of a soy protein product having a moisture content of 7% without compromising its organoleptic, physico-chemical characteristics and chemical composition is up to 18 months, while the shelf life of the product obtained by the prototype method is no more than 6 months.

Example 2

Soy protein product in the form of granules obtained by the method described in example 1.

Dried granules, which have a diameter of 1.0-2.0 mm, are crushed on a grinder to a powder state. The resulting powder is sieved to separate metallomagnetic and extraneous impurities, as well as insufficiently ground particles and sent for packaging or further use.

The obtained soy protein product in the form of granules or powder can be used as an independent food product, and also after rehydration as a protein supplement in the preparation of culinary dishes, sausages, canned food, food concentrates, etc. in the food industry and catering.

The proposed method allows to obtain a natural food product containing vegetable and animal proteins, fats, a sufficient amount of carbohydrates and minerals, with good organoleptic characteristics (pleasant appearance, harmonious taste, etc.), with a relatively low cost, for account of the use of inexpensive components included in its composition, with a long shelf life, which allows to increase the time for its implementation and use.

The method can be implemented on standard equipment in the food industry.

Claims (2)

1. A method of preparing a soy protein product, including soaking soybean seeds, grinding and extracting the protein to obtain a suspension, coagulating the protein in suspension with sedimentation of the coagulated protein on a solid fraction in suspension, followed by separation of the solid fraction and grinding thereof, characterized in that the protein is coagulated in suspension, whey is carried out in a ratio of 1: 1, followed by isolation of the solid fraction from the suspension, bringing it to a moisture content of 25-30%, molding into granules with a diameter of 1.0-2.0 mm and drying in two oyster mode; Stage 1 - temperature 110 ° С for 30 minutes, stage 2 - temperature 180 ° С until a characteristic golden yellow color appears. 2. The method according to claim 1, characterized in that the obtained granules are crushed to a powder state.