RU2437555C1 - Method for production of soya protein product for sauce preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Soya seeds are soaked and milled; protein is extracted to produce a suspension. The insoluble remains are separated from the soya protein base. Protein is coagulated in the base with a water solution of tomato paste with 10-12.5% of dry substances content for a protein-carbohydrate clot production The clot is squeezed to remove whey, conditioned till its moisture content is 75%; a mixture of vegetable oil with turmeric is introduced into the clot at ratio of 3:1, the mixture of vegetable oil with turmeric is prepared at a ratio of 5:0.1, homogenated with additional ingredients added to it during the process.

EFFECT: invention allows to produce a product with high organoleptic indices, food and energy value based on organic natural raw material and components.

2 cl, 2 ex

Description

The invention relates to the food industry and can be used in the manufacture of protein sauces.

A known method of preparing 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 obtained th product to a paste (RF Patent №2218816 method for producing a protein product, IPC ⁷ A23L 1/20 A23J 1/14 -. analogue).

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.

Closest to the claimed method is the preparation of soy protein products, including soaking soybean seeds, grinding and extracting the protein to obtain a suspension, coagulating the protein in suspension with an aqueous solution of tomato paste containing 12.5% solids in a ratio of 1: 1 at a suspension temperature of 50 -60 ° C, followed by separation of the solid fraction and bringing it to a moisture content of 30% (patent No. 2385629. Method for the preparation of soy protein products, IPC ⁷ A23L 1/20, A23J 1/14 - prototype).

The disadvantages of this method are the relatively low nutritional and energy value of the finished product.

The present invention is the preparation of soy protein products with high organoleptic characteristics, nutritional and energy value.

The technical result consists in the fact that this method allows to obtain a food product with high organoleptic characteristics, nutritional and energy value, based on natural, natural raw materials and components.

This is achieved by the fact that coagulation of protein in a soy protein base is carried out with an aqueous solution of tomato paste with a solids content of 10-12.5%, squeezed the clot from the whey, bringing its moisture content to 75%, and add a mixture of vegetable oil (or sunflower, or olive, or soy, or corn, or rapeseed, or sesame) with turmeric in a ratio of 3: 1, and a mixture of oil with turmeric is prepared in a ratio of 5: 0.1, respectively.

The method is as follows.

The soy protein base obtained by any of the known methods is heated and an aqueous solution of tomato paste with a solids content of 10-12.5% in the amount necessary for the formation of a flocculent precipitate of protein substances is introduced into it as a coagulant.

The mixture is kept for the formation of a protein-carbohydrate clot, which is squeezed from the serum, bringing its moisture content to 75%.

A mixture of sunflower, or olive, or soybean, or corn, or rapeseed, or sesame oil with turmeric in a ratio of 3: 1 is added to the obtained clot, and a mixture of vegetable oil with turmeric is prepared by mixing the components in a ratio of 5: 0.1, respectively.

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 a suspension is formed - a soy protein base. A coagulant is added to the resulting suspension to precipitate protein substances.

To obtain a food product without the use of chemicals, an aqueous solution of tomato paste with a solids content of 10-12.5% containing organic acids, minerals and dyes (lycopene), dietary fiber and vitamins is used as a coagulant, while to reduce the duration of coagulation, as well as to reduce the activity of anti-nutritional substances, the mixture is heated until coagulated flocculent particles and a clear yellow-orange serum appear.

The use of an aqueous solution of tomato paste with a solids concentration of more than 12.5% complicates the mixing process, leads to an uneven distribution of components in suspension during coagulation. The concentration of solids in a solution of tomato paste of less than 10% does not properly affect the organoleptic characteristics of the protein-carbohydrate clot (does not impart a characteristic taste, color and aroma) and slows down the process of aggregation of protein particles and precipitation.

As a result of coagulation, a solid and liquid fraction is formed. Then squeeze the clot from the serum, bringing the moisture content of the clot to 75%. Protein-carbohydrate clot with a moisture content of more than 75% has a liquid consistency, it spreads, with further use, serum is released on the surface. Clot moisture of less than 75% gives it a thick, dense consistency, which complicates the process of mixing it with other components.

The resulting protein-carbohydrate clot has an attractive appearance: a puree-like product of a uniform consistency, the color is a pleasant pink-red of various intensities (depending on the quality of the original tomato paste), the taste is pleasant with a slight acidity, the smell is moderate with the aroma of tomato products, without extraneous smack and smell.

Using an aqueous solution of tomato paste as a coagulant allows you to get a natural food product with high organoleptic properties, with a high content of proteins, vegetable fats, carbohydrates, including fiber, enriched with minerals and vitamins, lycopene.

Protein-carbohydrate clot is a high-quality semi-finished product for the preparation of various food products.

A mixture of vegetable oil with turmeric in a ratio of 3: 1 is added to the resulting protein-carbohydrate clot, that is, to obtain 1000 g of soy protein product, you need to mix 750 g of protein-carbohydrate clot and 250 g of vegetable oil.

This ratio of protein and fat component ensures maximum product compliance with a balanced nutrition formula in terms of protein: fat ratio (1: 1). When more vegetable oil is added, the product turns out to be high-fat; during storage of such a product, fat is oxidized and rancid, thus, shelf life is reduced. The introduction of a smaller amount of oil does not allow to obtain a finished product with the desired properties.

The mixture is homogenized to obtain a product of uniform consistency.

Example 2

To obtain a mixture of vegetable oil, use sunflower oil that meets the requirements of GOST 1129-93, or olive according to TU 10-04-11 / 13-87, or soybean according to GOST 7825-96, or corn according to GOST 8808-91, or rapeseed according to GOST 8988-77, or sesame (sesame) according to GOST 8990-59 and turmeric, the quality meets the requirements of TU 9169-002-23613946-99, which are mixed in the ratio of oil: turmeric as 5: 0.1. That is, to obtain 1000 g of the mixture, 980 g of vegetable oil must be mixed with 20 g of chopped turmeric. Turmeric is used as a source of physiologically functional ingredients.

Turmeric is used both as a spice and as a food coloring, it gives freshness to food products, makes them more stable during storage. Turmeric contains: proteins, starch, resin, gum arabic and lipids. Of the minerals in turmeric, calcium, iron, phosphorus and iodine are contained. Turmeric contains vitamins B ₁ , B ₂ , B ₃ , ascorbic acid. The bright yellow color of the spice is caused by curcumin, a polyphenol that is highly soluble in fat, which is contained in the spice in the form of alpha-iodine-curcumin.

Turmeric has antibiotic, choleretic, anti-allergic, antioxidant, anti-inflammatory effects, stops bleeding, and helps to heal wounds. It is used for burns, diseases of the gastrointestinal tract, cardiovascular system, diabetes mellitus, asthma, anemia, and chemical poisoning. At the same time, turmeric not only has a pleasant aroma and taste, but also strengthens the memory, and also helps prevent Alzheimer's.

The introduction of more turmeric negatively affects the taste and color of the oil, the taste becomes bitter, with a specific aftertaste, the color is dark yellow, saturated. Changing the ratio in the direction of increasing the oil content is impractical, the content of valuable nutrients in turmeric is not enough to give the mixture the desired properties.

The resulting mixture of vegetable oil acquires a bright yellow color, the aroma of turmeric, it is used to obtain soy protein product.

The resulting soy protein product has high organoleptic characteristics and is a homogeneous mass, without impurities, of orange color, with a moderately pronounced pleasant smell and sour taste, with a spicy aroma.

Soy protein product has high nutritional value. Introduction to the recipe of vegetable oil helps to increase the energy value of the product. Using an aqueous solution of tomato paste as a coagulant and adding turmeric to the mixture helps to obtain a product with desired properties (antibiotic, choleretic, anti-allergic, antioxidant, anti-inflammatory).

The finished soy protein product is used in food without additional cooking in the form of sauce for various dishes, while its taste characteristics can be adjusted by adding additional ingredients.

The proposed method allows to obtain a soy protein product with high organoleptic characteristics, nutritional and energy value.

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

Claims (2)

1. A method of obtaining a soy protein product for the preparation of sauce, including soaking the soybean seeds, grinding them, extracting the protein to obtain a suspension, separating the insoluble residue from the soy protein base, coagulating the protein in the base with an aqueous solution of tomato paste containing 10-12.5% dry substances for producing a protein-carbohydrate clot, pressing a clot from serum, adding additional ingredients to it during the homogenization process, characterized in that the resulting protein-carbohydrate clot is brought to a moisture content of 75% s subsequent introduction into the clot of a mixture of vegetable oil with turmeric in a ratio of 3: 1, and a mixture of vegetable oil with turmeric is prepared in a ratio of 5: 0.1. 2. The method according to claim 1, characterized in that as a vegetable oil use either sunflower, or olive, or soy, or corn, or rapeseed, or sesame.