RU2437557C1 - Method for production of protein-vitamin product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. One prepares a dispersed protein system. One performs thermal acid protein coagulation in the dispersed protein system with 5%-water solution of ascorbic acid at a ratio of the dispersed protein system : solution of ascorbic acid 1:0.1 at a temperature of 55-60°C. One separates the protein clot from whey, squeezes moisture from the produced protein clot and moulds it.

EFFECT: invention allows to produce a high quality product maximally corresponding (in terms of ratio of protein and vitamin C) to balanced nutrition formula.

2 cl, 2 ex

Description

The invention relates to the food industry and can be used in the preparation of protein-vitamin food products 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 juice are added to precipitate the protein while stirring slowly 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 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%, add Yelnia grinding the product obtained until a pasty state (RF Patent №2218816. A 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 formation of a significant amount of unused by-product in the form of whey after protein coagulation.

The technical result consists in the fact that this method allows to obtain a high-quality food product that is most consistent with the ratio of protein and vitamin C to a balanced nutrition formula.

The objective of the present invention is to obtain a protein-vitamin product with high organoleptic characteristics.

This is achieved by the fact that thermoacid coagulation of the protein in a protein dispersed system, which is used as vegetable milk or animal milk, or a mixture of milk of vegetable and animal origin is carried out with a 5% aqueous solution of ascorbic acid in a ratio of 1: 0.1 at a temperature of 55- 60 ° C, while the resulting protein-vitamin clot is subjected to molding.

The method is as follows.

The protein dispersed system is heated to a temperature of 55-60 ° C. An aqueous solution of ascorbic acid with a concentration of 5% is introduced into the finished protein-dispersed system, while the ratio of the protein dispersed system: ascorbic acid solution as 1: 0.1 is observed. In the process of thermo-acid coagulation, a protein-vitamin clot forms. The resulting clot is formed by separation from the serum by pressing and packaging.

As a protein dispersion system, milk of plant origin is used, which is obtained from soybean seeds, or coconut by any of the known methods, or animal milk, or a mixture of plant and animal milk.

Example 1

The protein disperse system before use is checked for compliance with the requirements of regulatory and technical documentation. Then it is heated to a temperature of 55-60 ° C. Heating at this temperature is necessary to inactivate enzymes, destroy pathogenic microflora, and also accelerate the process of coagulation of protein substances of the system. Heating to a temperature below 55 ° C does not allow inactivation of anti-nutritional substances, while heating at a temperature above 60 ° C contributes to the partial denaturation of the protein substances of the system, the destruction of vitamin C with the subsequent introduction of a solution of ascorbic acid.

To obtain a protein-vitamin product, a physiologically valuable food ingredient, ascorbic acid (vitamin C) in the form of a solution, is used as a coagulant. To prepare the solution, crystalline ascorbic acid is dissolved in water. To prepare a 5% solution, 100 ml of drinking water and 5 g of ascorbic acid powder are taken. A 5% solution is used for coagulation, a solution of a higher concentration is impractical to use, the resulting clot has an excessively acidic taste, which does not allow using it as a food product, a solution of a lower concentration slows down the coagulation process, while the quantitative content of vitamin C in the finished product is reduced.

An aqueous solution of ascorbic acid in a ratio of 1: 0.1 is added to the prepared protein disperse system, that is, to obtain 100 kg of the mixture, 90.9 kg of the protein disperse system and 9.1 kg of ascorbic acid solution are taken. The introduction of a larger amount of ascorbic acid solution leads to the appearance of an overly acidic taste of the finished product, an increase in the amount of water in the composition of the protein disperse system, and accordingly, an increase in losses during clot formation. The introduction of a solution of ascorbic acid in smaller quantities slows down the process of coagulation of protein substances of the system, reduces the quantitative content of vitamin C in the finished product.

After thermal acid coagulation, a protein-vitamin clot and serum are formed. Then carry out the formation of the clot and its packaging for the purpose of implementation.

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

Example 2

To obtain a protein disperse system, soybean seeds are inspected, soaked in a mineralized aqueous medium in order to accumulate mineral substances in them, then they are germinated, crushed, and protein and other substances are extracted simultaneously. Then, by filtration, the liquid fraction — the protein dispersed — is separated from the solid fraction — the insoluble soybean residue.

The prepared protein disperse system is used to obtain a protein-vitamin product.

When using coconut milk, its dry powder is dissolved in water, for this, 250 ml of water is taken per 10 g of powder, thereby obtaining a protein dispersed system, which is heated and used to obtain a protein-vitamin product.

To obtain a protein-vitamin product, animal milk is used as a protein disperse system that meets the requirements of the current regulatory and technical documentation. The resulting milk is filtered and sent for coagulation.

A mixture of animal and vegetable milk in various combinations and ratios is also used as a protein disperse system.

Changing the ratio and combinations of milk in the preparation of the protein dispersed mixture provides a different chemical (amino acid, fatty acid) composition, nutritional and biological value of the resulting protein-vitamin products, which allows you to influence their properties.

The use of ascorbic acid for coagulation allows you to get a food product that has a high antioxidant activity due to the synergism of vitamin C with vitamin E in the protein disperse system, which helps to increase the absorption of protein and minerals, including iron. The food product also acquires valuable nutritional properties due to flavonoid compounds contained in the protein disperse system, which, in synergy with ascorbic acid, increase the resistance of blood vessel capillaries, normalize carbohydrate-phosphate metabolism, promote more efficient use of ascorbic acid, inhibit the growth of cancer cells and force cancer cells to grow differentiate them, that is, turn into normal ones.

The proposed method allows to obtain a food product intended for consumption in the nutrition of all age groups of a healthy population, preserving and improving health due to the presence of useful ingredients in its composition.

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

Claims (2)

1. A method of obtaining a protein-vitamin product, including the preparation of a protein disperse system, thermoacid coagulation of a protein in a protein disperse system using a solution of an organic acid, separation of whey, moisture extraction from the obtained protein clot and its subsequent formation, characterized in that the thermo-acid coagulation of the protein in protein a dispersed system is carried out with a 5% aqueous solution of ascorbic acid in the ratio of a protein dispersed system: a solution of ascorbic acid equal to 1: 0.1, at Temperature 55-60 ° C. 2. The method according to claim 1, characterized in that as a dispersed protein system, vegetable milk is used - soy or coconut, or animal milk, or a mixture of milk from raw materials of vegetable and animal origin.