RU2437559C1 - Functional protein product production method - 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 lactic acid at a ratio of 1:0.1 at a temperature of 60-70°C with maintenance for 3-5 minutes. One separates the protein clot from whey. One squeezes moisture from the produced protein clot. The clot is moulded and conditioned till its moisture content is up to 10% (granules) or up to 60% (paste) or 85% (puree).

EFFECT: invention allows to produce a product with functional properties.

2 ex

Description

The invention relates to the food industry and can be used in the preparation of protein foods from soya raw materials.

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 is a method in which to obtain a soy protein product, soy flour is mixed with water in a ratio of 1:10 (flour: water), protein substances are extracted, then the suspension is treated with a solution of citric acid until yellow serum appears on the surface of the suspension, and carry out the separation of coagulated protein and serum to a moisture content of soy protein product of 35%, and then use this product to obtain a molded protein product (RF patent No. 2206232. The method of preparation of MOV protein product. IPC ⁷ A23L 1/20 1/02 A23R. prototype).

The disadvantages of this method are the high acidity of the finished product due to the introduction of a citric acid solution as a coagulant, the lack of functional properties of the finished product, the formation of a significant amount of unused by-product in the form of serum after protein coagulation.

The objective of the present invention is to obtain a protein product from soya raw materials using non-waste technology.

The technical result consists in the fact that this method allows to obtain a food product with functional properties, and to use the resulting by-product raw materials for the preparation of drinks.

This is achieved by the fact that the thermoacid coagulation of proteins in a protein disperse system is carried out with a 5% aqueous solution of lactic acid in a ratio of 1: 0.1 at a temperature of 60-70 ° C for 3-5 minutes, bringing its moisture content to 10% ( granules), or up to 60% (paste), or up to 85% (puree).

The method is as follows.

The protein disperse system obtained by any of the known methods is filtered, heated to a temperature of 60-70 ° C and an aqueous solution of lactic acid with a concentration of 5% is added, while the ratio of the protein dispersed system: lactic acid solution is observed as 1: 0.1. The mixture is kept for 3-5 minutes to precipitate protein and other substances. During the process of thermoacid coagulation, a protein clot forms, which is separated from the serum, bringing the moisture to the required level by pressing the moisture. The resulting clots of various humidity are molded: humidity up to 10% into granules, or up to 60% in the form of a paste, or up to 85% in the form of mashed potatoes.

The separated whey is mixed with fruit or berry nectars to obtain vitamin-mineral drinks intended for functional nutrition.

Example 1

To obtain a protein disperse system, soybean seeds are inspected, soaked, and ground, while the extraction of protein and other substances is carried out. Then, by filtration, the liquid fraction — the protein disperse system — is separated from the insoluble soy residue — okara.

The resulting protein disperse system is used to prepare a protein product.

The protein disperse system is heated to a temperature of 60-70 ° C 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. Heating at a temperature below 60 ° C does not allow the complete inactivation of anti-nutritional substances, while heating at a temperature above 70 ° C contributes to the partial denaturation of the protein substances of the system.

In order to obtain a protein product, an aqueous solution of lactic acid (E270) of 5% concentration is used as a coagulant. To prepare the solution, food 80% dairy acid is used, which meets the requirements of GOST 490-79, on the basis of which the solution is prepared. To obtain 100 ml of a 5% aqueous solution of lactic acid, 6 ml of 80% lactic acid and 94 ml of water are taken.

A solution of a higher concentration is not suitable for use, since the resulting clot has a specific taste of lactic acid, which negatively affects the organoleptic characteristics, when using a solution of a lower concentration, the coagulation process is significantly slowed down.

In the prepared protein disperse system, the prepared aqueous solution of lactic acid is introduced in a ratio of 1: 0.1, that is, to obtain 100 kg of the mixture, 90.9 kg of the protein disperse system and 9.1 kg of lactic acid solution are taken. The introduction of a larger amount of an aqueous solution of lactic acid leads to the appearance of an unpleasant aftertaste in the finished product, an increase in losses during separation of the clot. The introduction of an aqueous solution of lactic acid in smaller quantities slows down the process of coagulation of protein substances of the system.

The mixture is kept at a temperature of 60-70 ° C for 3-5 minutes to form a dense protein clot. When the coagulation duration is less than 3 minutes, the protein clot does not precipitate, but is in the form of separate flocculent particles in suspension, the coagulation duration of more than 5 minutes increases the energy consumption for production, and practically does not affect the formation of the clot.

After thermoacid coagulation, a protein product is formed in the form of a clot. The moisture from the clot is separated by extraction.

In the process of extracting moisture, the humidity of the product is regulated depending on the desired final form of the product. Extraction to a moisture content of 85% in a clot allows the protein product to be molded in the form of a puree. In this case, the product has a viscous, puree-like consistency. A moisture content of more than 85% gives the product a fluid flowing consistency, the product does not form, a moisture content of less than 85% gives the product a more viscous consistency.

Extraction of moisture from a clot to a moisture content of 60% allows the product to be molded in the form of a paste, while it has a pasty, spreading consistency. Humidity of the product less than 60% does not allow to provide the required consistency.

Pressing moisture from the clot to a moisture content of 10% helps to obtain a product with a thick, pasty-like consistency, which allows granules of various sizes (diameter and length) to be formed from this mass. The moisture content of the product more than 10% does not allow to form the product in the form of granules, the mass spreads. A decrease in humidity of less than 10% is not possible by spinning, since for this purpose a drying process is necessary.

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

The use of lactic acid solution for coagulation allows you to get a food product with antioxidant activity due to synergism with vitamin E in the protein disperse system, as well as due to the isoflavonoids of the protein disperse system.

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

Example 2

Separated whey, which contains a significant amount of fat, a certain amount of protein, vitamins, minerals and lactic 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 method can be implemented on standard equipment in the food industry.

Claims (1)

A method of obtaining a functional protein product from soya raw materials, including the preparation of a protein disperse system, thermoacid coagulation of a protein in a protein disperse system by means of a solution of an organic acid, separation of a protein clot from whey, moisture extraction from the obtained protein clot with its subsequent formation, characterized in that thermoacid coagulation protein in a protein dispersed system is carried out with a 5% aqueous solution of lactic acid in a ratio of 1: 0.1 at a temperature of 60-70 ° C with exposure 3-5 minutes, bringing its moisture content to either 10% (granules), or 60% (paste), or 85% (mashed potatoes).