RU2435430C1 - Functional soya protein product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry and can be used in production of protein food products. The method envisages soya milk heating, introduction of a coagulant to it represented by 5% solution of malic acid, the ratio of soya milk to malic acid solution being 1:0.1, thermal-acid coagulation to produce a clot, whey separation based whereon beverages are produced by way of mixture with fruit and berry nectars.

EFFECT: invention allows to produce a functional soya protein product according to nonwaste technology.

2 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry and can be used in the preparation of functional protein foods using soy.

A known method of preparing soy protein product, in which soybeans are cleaned of impurities, washed with clean water and soaked in twice the mass of water at a temperature of 50-60 ° C. Swollen beans are crushed in eight times the amount of water to obtain a thin suspension. The extract is filtered through a tissue filter and soy milk is obtained. Then soy milk is boiled (about 3 minutes at 100 ° C), after diluting it to a solids content of 5-6%, filtered and at 70-90 ° C calcium or magnesium salts, sea salt concentrate, and lemon are added to precipitate the protein juice with slow stirring until a clear yellowish serum forms upon precipitation of the protein. Stirring is stopped and left for 10 minutes to agglomerate and precipitate the protein particles. The excess serum is drained, and the resulting bean curd (tofu) is transferred to a wooden box, the bottom of which (formed by loose planks) is lined with cloth, and the serum is drained. Cottage cheese is cut into pieces (Tolstoguzov VB New forms of protein food. - M .: Agropromizdat, 1987. - S.217-218. Analog).

The disadvantages of this method are the low organoleptic characteristics of the finished product, due to the presence of a specific soy smell and taste.

Closest to the claimed method is the preparation of soy protein product, which includes 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 in an amount of 0.2% by weight of the suspension, followed by precipitation of the extracted protein on a solid fraction and adjusting the pH to 4.5, separating the serum and adjusting the mixture to a moisture content of 16%, will complement pulverization of the resulting product to a pasty state (RF Patent No. 2218816. Method for producing 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 introduction of a solution of acetic acid as a coagulant, the presence of an acidic taste and the smell of vinegar in the product, the lack of functional properties of the finished product, the formation of a significant amount of secondary raw materials containing acetic acid in the form of serum after protein coagulation .

The objective of the present invention is to obtain a soy protein product with functional properties in a non-waste technology.

The technical result consists in the fact that this method allows to obtain a functional food product and use secondary raw materials in the form of soya serum for the preparation of drinks.

This is achieved by the fact that thermoacid coagulation of proteins in soy milk is carried out with a 5% solution of malic acid in a ratio of 1: 0.1, and fruit or berry drinks are prepared on the basis of the obtained whey.

The method is as follows.

Obtained by any of the known methods, soy milk is filtered, heated and an aqueous solution of malic acid with a concentration of 5% is added, and the ratio of soy milk: malic acid solution is observed as 1: 0.1. In the process of thermo-acid coagulation, a soy protein product is formed in the form of a clot, which is separated from the whey by pressing.

The separated whey is mixed with fruit or berry nectars to produce drinks intended for functional nutrition.

Example 1

To obtain soy milk, soybean seeds are inspected, soaked in a mineralized aqueous medium in order to accumulate mineral substances in them, then they are germinated and crushed, while protein and other substances are extracted. Then, by filtration, the liquid fraction is separated - soy milk from the insoluble soy residue - okara.

The resulting soy milk is used to produce a functional soy protein product.

Soy milk is heated to inactivate anti-nutritional substances (inhibitors of digestive enzymes), destroy pathogenic microflora, and also accelerate the process of coagulation of protein substances of the system.

To obtain a soy protein product, a solution of malic acid of 5% concentration is used as a coagulant. A solution of a higher concentration is not practical to use, since the resulting clot has an excessively acidic taste, a solution of a lower concentration slows down the coagulation process.

A solution of malic acid in a ratio of 1: 0.1 is added to the prepared soy milk, that is, to obtain 100 kg of the mixture, 90.9 kg of soy milk and 9.1 kg of malic acid solution are taken. The introduction of a larger amount of malic acid solution leads to the appearance of an overly acidic taste of the finished product, an increase in losses during separation of the clot. The introduction of a solution of malic acid in smaller quantities slows down the process of coagulation of protein substances of milk.

After thermoacid coagulation, a soy protein product is formed in the form of a clot and whey, which is separated by extraction. The resulting product is packaged and sent for sale.

The finished functional soy protein product is a soft plastic clot, white in color, with a pleasant sour taste and a neutral smell, without extraneous odors and smacks.

Example 2

Separated whey, which contains a significant amount of fat, a certain amount of protein substances, vitamins, minerals and malic acid, is a valuable raw material for the production of beverages. To obtain them, it is necessary to add components to the serum that provide good taste, color and smell. Fruit or berry nectars are added to the resulting serum. Serum is mixed with nectars in a ratio that ensures the consistency of the product. The resulting mixture is homogenized in order to achieve a homogeneous consistency of the product, a uniform distribution of the components of the formulation, to achieve high organoleptic characteristics.

The resulting drink can be used without pre-treatment as a functional food product.

The use of malic acid solution for coagulation makes it possible to obtain a functional food product that has high antioxidant activity due to synergism with vitamin E in soy milk, as well as thanks to flavonoid compounds contained in soy milk, which contribute to the suppression of cancer cell growth (Table 1).

Table 1 Antioxidant Activity of Soy Products (AOA) Structure Soy protein product (clot) Whey Based Drink according to the prototype (RF patent No. 2218816) by the proposed method according to the prototype (RF patent No. 2218816) by the proposed method Protein, g / 100 g 20,0 20,0 0.9 0.5 Lipids, g / 100 g 12.0 12.0 0.8 0.4 Vitamin E, mg / 100 g 12.0 12.0 0.8 0.4 Malic acid, g / 100 g - 10.0 - 1,0 AOA, mg / g (standard - quercetin) 245.0 315.0 5,0 278.0

The proposed method allows to obtain a functional food product intended for systematic use in food of all age groups of a healthy population.

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

Claims (2)

1. A method of obtaining a functional soy protein product, including the preparation of soy milk, thermo-acid coagulation of the protein in it by means of organic acids, separation of the obtained clot from whey, characterized in that thermo-acid coagulation of soy milk proteins is carried out with a 5% solution of malic acid in the ratio of soy milk : malic acid as 1: 0.1. 2. The method according to claim 1, characterized in that the separated serum is mixed with fruit or berry nectars.