RU2437572C1 - Protein product preparation method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method involves thermal acid coagulation of soya or coconut milk proteins by way of addition of fruit or berry purees into it, production of a combined protein-carbohydrate clot and introduction of additional ingredients into it. The fruit or berry puree is introduced into soya or coconut milk at a ratio of 4:1 with subsequent conditioning of the clot till moisture content 60-75%. Into the protein-carbohydrate clot one introduces additional ingredients represented by a mixture of vegetable oil with ginger at a ratio of the protein-carbohydrate clot to the mixture of vegetable oil with ginger 4:1.The vegetable oil is represented by gingili oil; the mixture of oil with ginger is prepared at a ratio of 5:0.1. ^ EFFECT: invention allows to produce the protein product with high organoleptic properties, food and energy value, with functional properties; the product may be used without additional culinary treatment in the form of a sauce for various dishes. ^ 3 cl, 3 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 (bean curd - soft tofu), in which soy milk is diluted to 10% solids, then heated for 3 min at 100 ° C, filtered and after cooling to 70 ° C add calcium sulfate . After 40-60 minutes, the entire system as a whole goes into a gel state. (Tolstoguzov VB New forms of protein food. - M.: Agropromizdat, 1987. - P.219. Analogue).

The disadvantages of this method are the relatively 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 protein product, including soaking soybeans, grinding, protein extraction, separating the liquid fraction from the insoluble residue and coagulating the protein in the liquid fraction with a 50% solution of fruit and berry jam in an amount of 25% by weight of the suspension with adjusting the pH to 5.0 (RF Patent No. 2207007. Method for preparing a protein product. IPC ⁷ A23J 1/14, A23L 1/20. Prototype).

The disadvantages of this method are low organoleptic characteristics, nutritional and energy value of the finished product, the lack of functional properties in it.

The objective of the present invention is to obtain protein products with high organoleptic characteristics, nutritional and energy value, without the use of chemical coagulants.

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

This is achieved by the fact that thermoacid coagulation of protein in soy or coconut milk is carried out with fruit or berry puree in a milk - puree ratio of 4: 1, obtaining a combined protein-carbohydrate clot, which is brought to a moisture content of 60-75%, by introducing sesame oil mixture into it with ginger, cooked in an oil-ginger ratio of 5: 0.1, by mixing a protein-carbohydrate clot with a mixture of oil and ginger in a ratio of 4: 1, respectively.

The method is as follows.

Soy or coconut milk obtained by any of the known methods is heated and a coagulant is introduced into it - fruit or berry puree, which is obtained from fresh fruits or berries, in a ratio of 4: 1. The mixture is kept for the formation of a protein-carbohydrate clot, which is separated from the whey by pressing, bringing its moisture content to 60-75%. A mixture of vegetable oil with ginger is added to the resulting clot in a ratio of 4: 1, respectively, and a mixture of oil with ginger is prepared on the basis of sesame oil with the addition of ginger in it in a ratio of 5: 0.1 to obtain a protein product.

Example 1

To obtain soy milk, soybean seeds are inspected, washed, soaked in water for swelling, and crushed with the extraction of protein and other substances. Then, by filtration, the liquid fraction is separated - soy milk from the insoluble soy residue - okara.

To obtain coconut milk, its dry powder is dissolved in water, for this, 250 ml of water are taken per 10 g of powder, the resulting milk is sent for coagulation.

Received soy or coconut milk before use is checked for compliance with the requirements of regulatory and technical documentation. Then it is heated to inactivate enzymes, destroy pathogenic microflora, and also accelerate the process of coagulation of protein substances of the system.

At the same time prepare a coagulant - fruit or berry puree, for example, from black currant.

To do this, the berries are sorted, washed in the shower to remove impurities, sorted out, removing impurities and substandard specimens. The prepared berries are crushed to obtain a puree-like consistency, the mass is wiped through a fine sieve to separate the seeds and particles of the skin and to obtain a puree of uniform consistency.

The prepared puree is added to the prepared milk in a ratio of 4: 1, that is, to obtain 100 kg of the mixture, 80 kg of milk and 20 kg of puree are taken. The introduction of more mashed potatoes leads to a product with an acidic taste, a deterioration in the color of the resulting clot, an increase in the cost of the finished product. The introduction of mashed potatoes 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 thermoacid coagulation, a protein-carbohydrate clot and serum are formed.

Protein-carbohydrate clot is separated from the whey by pressing, bringing its moisture content to 60-75%. A clot with a moisture content of more than 75% has a liquid consistency, the clot spreads, with further use, serum is released on the surface. Clot moisture of less than 60% provides the clot with a thick, dense consistency, which complicates the process of mixing it with vegetable oil.

The resulting protein-carbohydrate clot is a pasty mass, moderately flowing, with a pleasant sour taste and a light berry aroma, white with a reddish tint.

When using other types of fruits or berries as a coagulant, the taste and color of the protein-carbohydrate clot change.

Example 2

To obtain a mixture of vegetable oil, sesame oil is used that meets the requirements of GOST 8990-59 "Sesame oil (sesame). Specifications "quality ginger in accordance with the requirements of GOST 29046-91. “Spices. Ginger. Specifications ", which are mixed in a ratio of oil - ginger as 5: 0.1. That is, to obtain 1000 g of the mixture, 980 g of sesame oil must be mixed with 20 g of crushed ginger root.

It is known that the components of ginger root have antioxidant, anti-inflammatory, antimicrobial, antispasmodic effects, reduce cholesterol and blood sugar. Ginger is effective for seasickness, helps with acute respiratory infections and flu, has a beneficial effect on the cardiovascular system (prevents blood clotting), and improves overall tone. Ginger is a simple and effective way to relieve headaches, pain with bruises and sprains, with radiculitis, and treats colds and thyroid glands. Ginger rhizomes are included in 1-6 editions of the domestic pharmacocopy, are also included in the European and British pharmacocopies, they are included in many complex medicines and food products. Therefore, the addition of ginger to vegetable oil gives the mixture functional properties, and in synergy with soy isoflavones forms an antioxidant bioactive complex.

The introduction of more ginger adversely affects the taste of the oil, the taste becomes bitter, pungent, with a specific aftertaste. Changing the ratio in the direction of increasing the oil content is impractical, the content of valuable ginger nutrients is not enough to give the mixture functional properties.

The resulting mixture is used to obtain protein products.

Example 3

A mixture of vegetable oil with ginger is added to the resulting protein-carbohydrate clot in a ratio of protein-carbohydrate clot and a mixture of oil with ginger as 4: 1, i.e., to obtain 1000 g of a protein product, 800 g of a protein-carbohydrate clot must be mixed with 200 g of a mixture of oil with ginger. This ratio is necessary to obtain a high-quality protein product that best matches the balanced nutrition formula in terms of protein to fat ratio.

When more vegetable oil is added, the product turns out to be high-fat; during storage of such a product, fat oxidation and rancidity may occur, thus reducing shelf life. When introducing a larger amount of protein-carbohydrate clot, a harmonious taste and consistency is not achieved, the protein and fat content in the finished product are not balanced.

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

Protein products have high organoleptic characteristics and are puree-like, homogeneous mass, without impurities, light yellow in color, with a moderate, pleasant smell and taste, with a spicy aroma.

According to the ratio of proteins and fats, the protein products obtained by this method correspond to the balanced nutrition formula (the ratio of protein to fat is 1: 1), while the protein products obtained by the technology of the analogue and prototype have a ratio of protein and fat as 2: 1. Due to the introduction of vegetable oil into the composition of the product, the nutritional and energy value of the obtained protein products significantly increases compared to the nutritional and energy value of products obtained by the technology of analogue and prototype. In addition, the use of fruit or berry puree as a coagulant allows the products to give antioxidant activity due to the synergism of vitamin C with vitamin E in plant-derived milk, helps to increase the absorption of protein and minerals, including iron, and the use of ginger to produce the product gives him special functional properties.

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

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

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

Claims (3)

1. A method of preparing protein products, including thermoacid coagulation of soy or coconut milk proteins by adding fruit or berry puree into it, obtaining a combined protein-carbohydrate clot, adding additional ingredients to it, characterized in that the fruit or berry puree is added to soy or coconut milk in a ratio of 4: 1, followed by bringing the clot to a moisture content of 60-75%. 2. The method according to claim 1, characterized in that, as additional ingredients, a mixture of vegetable oil with ginger is introduced into a protein-carbohydrate clot in a ratio of protein-carbohydrate clot: a mixture of oil with ginger as 4: 1. 3. The method according to claim 2, characterized in that sesame is used as vegetable oil, and a mixture of oil with ginger is prepared at a ratio of 5: 0.1.