RU2430632C1 - Protein product production method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry, in particular, to methods of production of high-protein dairy-and-vegetal food products of functional-purpose with soya application. The method envisages mixing defatted cow milk and a soya component with subsequent introduction of a starter, ripening of the produced mixture and introduction of additional recipe ingredients. One introduces the soya component represented by flour produced of insoluble soya remains containing: 9.4% of water, 28.1% of protein, 13.5% of lipids, 3.9% of mineral substances and 45.1% of carbohydrates in an amount of 10% of defatted milk weight. The soya component is produced by way of two-stage dehydration till granules moisture content is 9.4-10.0% and the granules flouring. One introduces the starter based on symbiosis of thermophilic streptococcus and acidophilous bacterium (Str. thermophilus +L. acidophilus) at a ratio of (1:1) with addition of a coagulant i.e. calcium chloride solution (CaCl2). One introduces additional ingredients represented by berries puree. ^ EFFECT: invention allows to produce high quality food products of functional purpose, with synbiotic properties, produced only from natural ingredients, with enhanced organoleptic indices and nutritive value. ^ 4 cl, 2 tbl, 4 ex

Description

The invention relates to the food industry, in particular to methods for preparing high-protein functional milk-vegetable food products using soy.

There is a method of producing a paste-like soya-milk product involving the extraction of soya protein from crushed soya seeds, separating the insoluble soya residue, coagulating the extracted protein with citric acid to obtain a paste-like milk-protein product with the introduction of ingredients into it (RF Patent No. 2175194. A method of obtaining a paste-like soybean dairy product. Analog).

The disadvantage of this method is the lack of the finished product functional synbiotic properties.

Closest to the claimed is a method for producing a milk-protein product, which includes obtaining a soya-milk base, separating an insoluble soya residue from it, fermenting the soya-milk base, and then adding a filler to the fermented mass (RF Patent No. 2218808. A method of obtaining a milk-protein product . Prototype).

The disadvantage of this method is the lack of synbiotic properties in the finished product.

An object of the present invention is to provide a natural functional food product with synbiotic properties.

The technical result consists in the fact that this method allows to obtain a natural functional food product with synbiotic properties.

This is achieved by the fact that skimmed cow's milk is mixed with soybean component in the form of flour containing: 9.4% water, 28.1% protein, 13.5% lipids, 3.9% minerals and 45.1% carbohydrates from insoluble soybean residue by preliminary two-stage dehydration to a moisture content of 30%, molding and drying the granules to a moisture content of 9.4-10.0% and grinding them into flour, in an amount of 10% by weight of skim milk.

In the obtained mixture for fermentation, a complex starter is introduced based on the symbiosis of thermophilic streptococci and acidophilus bacillus (Str. Thermophilus + L. acidophilus) in a ratio of 1: 1, with the addition of a coagulant - a solution of calcium chloride (CaCl ₂ ) in an amount of 20% by weight of the starter culture and 4.0% by weight of the mixture, with fermentation for 5.0 hours at a temperature of 38 ± 2 ° C.

Berry puree (or lingonberry, or blueberry, or blueberry, or cranberry, or strawberry, or peach, or blackcurrant, or redcurrant, or from honeysuckle, or raspberry, or from blackberry, or from gooseberry, is used as additional recipe ingredients for the fermented mixture). ) and fructose at a ratio of (fermented mixture: berry puree: fructose) as 1.6: 0.1: 0.1.

The method is as follows.

Cow milk that meets the requirements of GOST 13264-88 is separated, receiving skim milk and cream. Skim milk is mixed with flour obtained from an insoluble soybean residue, which has the following chemical composition: water - 9.4%, protein - 28.1%, lipids - 13.5%, minerals - 3.9%, carbohydrates - 45 ,one%. For mixing take 90% skim milk and 10% flour.

To obtain a carbohydrate component - flour, insoluble soybean residue is pressed in two stages to a moisture content of 30%. Then, granules are formed from the resulting mass, which are dried to a moisture content of 9.4-10.0%. The dried granules are crushed into flour.

As a starter culture, a combination of lactic acid microflora is used - a mixture of thermophilic streptococci and acidophilus bacillus (Str. Thermophilus + L. acidophilus) in a 1: 1 ratio, with the introduction of a coagulant - calcium chloride (CaCl ₂ ) in an amount of 20.0% by weight of the starter culture, this amount of yeast with a coagulant is 4.0% by weight of the fermented mixture. Fermentation is carried out for 5.0 hours at a temperature of 38 ± 2 ° C. The obtained fermented milk clot is separated from the mixture.

To the resulting clot, berry puree is added as additional prescription ingredients (lingonberry, or blueberry, or blueberry, or cranberry, or strawberry, or peach, or blackcurrant, or redcurrant, or from honeysuckle, or raspberry, or from blackberry, or from gooseberry) and sweetener - fructose in the following ratio of components: 1.6: 0.1: 0.1.

Example 1

Cow milk that meets the requirements of GOST 13264-88 is separated, receiving skim milk and cream. Skim milk is mixed with flour obtained from an insoluble soybean residue, which has the following chemical composition: water - 9.4%, protein - 28.1%, lipids - 13.5%, minerals - 3.9%, carbohydrates - 45 ,one%. For mixing, take 90% skim milk and 10% flour, that is, to obtain 1000 g of a dairy-vegetable mixture, take 900 g of skimmed cow's milk and 100 g of flour from insoluble soy residue. When flour is added in more than 10.0%, the mixture acquires a thick consistency, which prevents its further use for producing dairy products, the mixture contains an excessively large amount of carbohydrates, including fiber, which negatively affects the taste of the finished products. The introduction of flour in an amount of less than 10.0% does not provide the mixture with the required amount of carbohydrates for the development of lactic acid microflora.

Example 2

Soybean seeds are inspected, soaked in a mineralized aqueous medium in order to accumulate mineral substances in them, then they are germinated to a sprout length of 5.0-10.0 mm, crushed with the extraction of protein and other substances.

Then, insoluble soybean residue (HCO) is separated, which has high humidity, while HCO has a specific structure and consistency, and therefore a two-stage extraction of the liquid fraction from it is required to obtain granules of the required quality. Insoluble soybean residue is placed in bags of lavsan and squeezed to a moisture content of not more than 80.0%, then the moisture is separated by pressing until a moisture content of 30.0% is reached. An insoluble soybean residue having a moisture content of more than 30.0% is poorly formed, the granules lose their shape during drying, spread out, and the drying process slows down. Humidity of insoluble soybean residue of less than 30.0% also leads to the destruction of granules during molding, the mass crumbles, which leads to losses.

From an insoluble soybean residue representing a dough mass of 30.0% humidity, granules are formed in granulators or presses. The granules are dried convectively to a moisture content of 9.4-10.0%. Granules having a moisture content of more than 10% require special storage conditions, are poorly crushed, and the screening process is difficult. The moisture content of the dried granules less than 9.4% requires additional energy for drying, the resulting granules are very fragile, are destroyed in intermediate technological operations, which leads to additional losses.

Dry granules with a moisture content of 9.4-10.0% are subjected to fine grinding to obtain a mealy structure product.

The characteristics of the flour from the insoluble soybean residue are given in table 1.

Table 1 Characteristics of soy flour from insoluble soy residue
(X = m; m≤0.05) Indicators Characteristic Organoleptic properties Appearance homogeneous fine granular mass, without impurities Taste pleasant, slightly bean smack, without extraneous smacks Smell pleasant, nutty, odorless Color yellow with shades Physical and chemical indicators, % Water 9.4-10.0 Proteins, N × 6.25 27.6-28.1 Lipids 13.0-13.5 Carbohydrates 44.5-45.1 Minerals 3.9-4.9 microbiological indicators KMAFANM, KOE / g, not more than 2.5 · 10 ⁴ BGKP in 0.1 g of product not allowed S. aureus, in 0.1 g of product not allowed Pathogenic microorganisms, including salmonella, in 25 g of product not allowed Sulfite-reducing clostridia, KOE / g, not more than 10

This semi-finished product is used as a component in the production of fermented milk functional foods.

Example 3

To obtain a fermented milk product, a combined yeast consisting of thermophilic streptococci (Streptococcus thermophilus), acidophilic bacillus (Lactobacillus acidophilus) in a ratio of 1: 1 and calcium chloride (CaCl ₂ ) is added to the prepared mixture of skim milk and flour from insoluble soy residue % by weight of the starter culture. The choice of crops is due to the identity of the parameters of their cultivation and their symbiotic properties. The use of thermophilic streptococcus and acidophilus bacillus in the composition of the starter culture allows to obtain a product with high probiotic properties.

The introduction of a coagulant - calcium chloride in an amount of more than 20% by weight of the starter culture negatively affects the fermentation, the process of fermentation of the product is slow, as a dense clot of protein substances is formed. When calcium chloride is added in an amount of less than 20%, the process of clot formation slows down, the clot turns out to be liquid, poorly separated from the liquid fraction.

The fermentation of pure lactic acid bacteria in accordance with the instructions is prepared in skim milk. To prepare 10 kg of combined starter culture, take 2 g of pure cultures of lactic acid bacteria Streptococcus thermophilus and dilute in 4.15 kg of skim milk, 2 g of pure cultures of lactic acid bacteria Lactobacillus acidophilus dilute in 4.15 kg of skim milk, mix the leaven, add 1, 7 kg of calcium chloride (CaCl ₂ ), mix thoroughly. Working ferment is used to obtain a protein product.

Combined sourdough consisting of Str. thermophilus + L. acidophilus + coagulant CaCl ₂ contribute 4.0% by weight of the mixture, that is, 4 kg of yeast are added per 100 kg of the mixture.

The introduction of a larger amount of starter culture is impractical, this increases the cost of the finished product, the amount of useful microflora in the finished product exceeds the established standards, and the introduction of a starter culture of less than 4% does not allow to obtain a product with probiotic properties.

The ripening process is carried out for 5.0 hours at a temperature of 38 ± 2 ° C. With these parameters of ripening, a clot forms with the required quality indicators. With a reduction in the duration of ripening, clot formation does not occur, the product turns out to be liquid, there is not enough probiotic microflora in it. When fermenting for more than 5.0 hours, the titratable acidity of the product increases, which negatively affects its functional properties. An increase in the fermentation temperature leads to rapid coagulation of the protein substances of the product, which negatively affects its quality. Lowering the ripening temperature leads to an increase in the duration of the process and the possible formation of pathogenic microflora.

The obtained fermented milk clot is separated from the mixture.

Example 4

Berry puree is added to the fermented mixture as additional recipe ingredients.

Fresh or frozen berries: lingonberries, or blueberries, or blueberries, or cranberries, or strawberries, or black currants, or red currants, or honeysuckle, or raspberries, or shrimp, or gooseberries, or peaches, sort, wash, inspect, wipe, separating skin particles, seeds, seeds. The mashed potatoes are added to the sour milk clot to add taste, aroma.

To achieve a harmonious taste, a sweetener - fructose (fruit sugar), is added to the mixture as a functional ingredient.

The advantage of fructose over sucrose is that it has a sweeter taste, with equal calorie content with sugar, it is 1.2-1.8 times sweeter. Fructose also has a preservative effect.

The prescription ingredients are mixed in a clot: mashed potato: fructose ratio as 1.6: 0.1: 0.1. That is, for the preparation of 100 kg of milk-vegetable paste-like product, 88.8 kg of fermented mixture, 5.6 kg of berry puree, 5.6 kg of fructose are mixed. The mixture is actively mixed, homogenized, packaged and packaged.

The resulting product has the following merchandising characteristics (table 2).

table 2 Product Characteristics Name of indicator Product feature Organoleptic indicators Appearance and Consistency Homogeneous, pasty, moderately dense. Single filler particles allowed Taste and smell Pure, sour milk with a pronounced taste and aroma of berry fillers Color Due to the color of the added filler, uniform throughout the mass physical and chemical indicators Mass fraction of protein,% not less 14.3-15.2 Mass fraction of fat,% not less 2.7-2.8 Mass fraction of moisture,% no more 58.0-60.0 Carbohydrates,% not less 22.4-23.1 Minerals,% not less than 2.6-3.2 Titratable acidity, ° T no more 90-100 microbiological indicators BGKP in 0.001 g of product not allowed Pathogens, including salmonella, in 25 g of product not allowed The total number of lactic acid microorganisms, not less than KOE in 1 g at the end of the shelf life 1 · 10 ⁶ Yeast, KOE / g, not more than fifty Mold, KOE / g, not more than fifty

The proposed method allows to obtain high-quality food products for functional purposes, with synbiotic properties, made only from natural ingredients, with high organoleptic characteristics and nutritional value.

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

Claims (4)

1. A method of obtaining a protein product, comprising mixing skimmed cow’s milk with a soybean component, followed by fermentation, fermenting the resulting mixture and making additional recipe ingredients, characterized in that the flour obtained from an insoluble soybean residue containing water is used as a soybean component - 9 , 4%, protein - 28.1%, lipids - 13.5%, minerals - 3.9%, carbohydrates - 45.1% in the amount of 10% by weight of skim milk. 2. The method according to claim 1, characterized in that the soybean component is obtained by preliminary two-stage dehydration of insoluble soybean residue to a moisture content of 30%, molding granules, then drying them to a moisture content of 9.4-10.0% and grinding into flour at this humidity. 3. The method according to claim 1, characterized in that Str. thermophilus + L. acidophilus in a ratio of 1: 1 + coagulant - CaCl ₂ solution - 20% by weight of the starter culture, in the amount of 4.0% by weight of the mixture, with a fermentation exposure of 5.0 hours at a temperature of (38 ± 2) ° С. 4. The method according to claim 1, characterized in that as an additional prescription ingredients for the fermented mixture, puree or lingonberry, or blueberry, or blueberry, or cranberry, or strawberry, or peach, or blackcurrant, or redcurrant, or from honeysuckle, are used, or raspberry, or from a shrimp, or from gooseberry and fructose in the following ratio of fermented mixture: berry puree: fructose, respectively 1.6: 0.1: 0.1.