RU2437558C1 - Method for production of protein-vitamin product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. One prepares soya milk. One performs thermal acid coagulation of protein with acid coagulant represented by 5% water solutions of amber and ascorbic acids at a ratio of 1:1. One separates the protein clot from whey and moulds it and conditions it till its moisture content is 10-80% to generate granules, paste or puree.

EFFECT: invention allows to produce a product containing a complex of physiologically valuable ingredients.

1 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 a soy protein product, in which soybeans are cleaned of impurities, washed with clean water and soaked with 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 min 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 is a 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% aqueous solution of acetic acid ) in 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%, additional grinding of the resulting product to a pasty state. (RF patent №2218816 A method of obtaining a protein product, IPC 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 waste in the form of serum after protein coagulation.

The objective of the present invention is to obtain a protein-vitamin product that is most consistent with the ratio of protein and vitamin C to a balanced nutrition formula.

The technical result consists in the fact that this method allows to obtain a food product containing a complex of physiologically valuable ingredients.

This is achieved by the fact that thermoacid coagulation of protein in soy milk is carried out with a mixture of 5% aqueous solutions of succinic and ascorbic acids in a ratio of 1: 1, the resulting protein-vitamin clot is adjusted to a moisture content of 10-80% and subjected to molding to obtain granules, paste or mashed potatoes. And based on the separated whey, protein-vitamin drinks are prepared.

The method is as follows.

Soy milk is filtered, heated and a mixture of aqueous solutions of succinic and ascorbic acids with a concentration of 5% in a ratio of 1: 1 is applied until a clear serum appears on the surface. In the process of thermoacid coagulation, a protein-vitamin clot forms, which is separated from the whey by pressing to a moisture content of 10-80%. The clot is molded, depending on the moisture content, into granules, mashed potatoes or pasta and packaged. Separated by pressing the whey is mixed with vegetable pastes, getting protein-vitamin drinks.

Example 1

Received by any of the known methods, soy milk before use is checked for compliance with the requirements of regulatory and technical documentation. Then it is heated to inactivate anti-nutritional substances, destroy pathogenic microflora, and also accelerate the process of coagulation of protein substances of the system.

To obtain a protein-vitamin product, food ingredients are used as a coagulant - ascorbic acid (E 300) and succinic acid (E 363) in the form of aqueous solutions. To prepare the solution, crystalline ascorbic and succinic acids are dissolved in water. To prepare a 5% solution, 100 ml of drinking water and 5 g of ascorbic acid powder are taken. Similarly prepare an aqueous solution of succinic acid. For coagulation using a mixture of 5% aqueous solutions in a ratio of 1: 1. This ratio provides optimal properties of the finished product. An increase in the dose of ascorbic acid in the mixture leads to an increase in antioxidant activity and a decrease in the functional properties of succinic acid. With an increase in the dose of succinic acid, the content of vitamin C in the finished product decreases.

A solution of a higher concentration is impractical to use, the resulting clot has an excessively acidic taste, a solution of a lower concentration slows down the coagulation process, while the quantitative content of vitamin C and succinic acid in the finished product is reduced.

A mixture of aqueous solutions of succinic and ascorbic acids is added to the prepared soy milk until a yellowish transparent serum appears on the surface, which indicates the beginning of the coagulation process. The system is left to precipitate a protein-vitamin clot, then the liquid part is drained - whey, and the clot is sent to the squeeze.

During the spin process, the humidity of the product is regulated depending on the desired final shape of the product. Spin is carried out to a moisture content of 10-80%.

Protein-vitamin product with a moisture content of 10-40% is formed in the form of granules. Extraction to a moisture content of less than 10% is not possible, since for this purpose a drying process is necessary. Product moisture content of more than 40% does not allow molding the product in the form of granules - the mass spreads.

Protein-vitamin product with a moisture content of 40-60% is molded in the form of a paste, while it has a pasty, spreading consistency. The moisture content of the product is less than 40% and more than 60% does not make it possible to provide the required consistency.

The moisture content of the protein-vitamin clot 60-80% provides the formation of the protein-vitamin product in the form of mashed potatoes. In this case, the product has a viscous, puree-like consistency. A moisture content of more than 80% gives the product a fluid flowing consistency, the product does not form, a moisture content of less than 60% gives the product a more viscous consistency.

The resulting protein-vitamin product in the form of granules, paste or puree is packaged and sent for sale.

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 soy milk vitamin E, helps to increase the absorption of protein and minerals, including iron, and the use of succinic acid solution gives protein-vitamin product properties such as antacidotic, antihypoxic, antistress, adaptogenic, detoxification, diuretic, antiviral, actoprotective, radiopr ejection effect, preventing premature aging of the body, protecting the body with hypervitaminosis D ₂ , preventing intracellular calcium deposition.

The obtained product also acquires these properties thanks to flavonoid compounds contained in soy milk, 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 cause them to differentiate, then have become normal.

Separated from a protein-vitamin clot, whey contains fat, protein substances, vitamins and minerals, therefore it is a valuable raw material for the production of drinks. To obtain them, it is necessary to add components to the serum that provide good taste, color and smell. Vegetable pastes (carrot, pumpkin, beetroot and others) are added to the obtained serum.

For example, pumpkin paste is prepared as follows. The pumpkin is washed, peeled, blanched to soften and crushed to a pasty consistency.

The whey is mixed with pumpkin paste until a drink is obtained. 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-processing.

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 physiologically valuable ingredients in its composition.

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

Claims (1)

A method of obtaining a protein-vitamin product, including the preparation of soy milk, thermo-acid coagulation of the protein by means of an acid coagulant, the separation of the protein clot from whey and its formation, characterized in that the thermo-acid coagulation of the protein in soy milk is carried out with a mixture of 5% aqueous solutions of succinic and ascorbic acids in a ratio of 1: 1, and the separated protein clot is adjusted to a moisture content of 10-80% to obtain granules, paste or puree.