RU2482696C2 - Method for preparation of protein-carbohydrate products of functional purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages preparation of a protein-carbohydrate mixture of a soya and a vegetable components, the mixture separation into a liquid and an insoluble fractions and protein coagulation in the liquid fraction with an organic acid solution. The protein-carbohydrate mixture is prepared by way of combined disintegration of a protein and a vegetable components in water medium at the specified ratio. Coagulation of protein in the liquid fraction separated from the insoluble fraction is performed at a temperature of 65-70°C with a 5% water solution of ascorbic acid. The produced clot and insoluble soya-and-vegetable residue are moulded and conditioned till moisture content is equal to 9-70%.

EFFECT: invention allows to manufacture functional food products containing complementary vegetal protein with all the indispensable amino acids, cellular tissue and an antioxidant complex.

3 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, and can be used in the preparation of protein-carbohydrate products for functional nutrition using soy.

A known method of preparing a 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 protein-carbohydrate product deodorized non-fat soy flour in the form of a 12% aqueous suspension obtained by mixing soy flour with water at a temperature of 50-60 ° C, mixed with 12.5% - aqueous solution of vegetable paste (carrot, beetroot, tomato or pumpkin) with a ratio of 0.5: 1. The mixture is homogenized at a pressure of 10-15 MPa to obtain a product of a uniform paste-like consistency (RF Patent No. 2270569. Method for producing a protein-carbohydrate product. IPC ⁷ A23C 11/10, A23J 1/14. Prototype).

The disadvantages of this method are the complexity of the technology due to the need for precise observance of the parameters and homogenization, low protein and vitamin C content in the finished product.

The objective of the present invention is to obtain protein-carbohydrate products of high nutritional and biological value with a functional orientation.

The technical result consists in the fact that this method allows to obtain a food product with high organoleptic characteristics, nutritional and biological value, containing vitamin C, with a functional orientation.

This is achieved by the fact that the protein-carbohydrate mixture is prepared by the joint disintegration of the protein and vegetable components in an aqueous medium at a ratio of soybean seeds: vegetable component: water as 1: 1: 6, and protein coagulation in the liquid fraction is carried out at a temperature of 65-70 ° C an aqueous solution of ascorbic acid 5% concentration. The resulting clot and insoluble soya-vegetable residue is molded and adjusted to a moisture content of 9-70%.

As a soybean component, soybean seeds with a moisture content of 60-65% are used, and as a vegetable component, either sweet red pepper, or sweet green pepper, or sweet yellow pepper, or red carrot, or beetroot, or red radish, or forehead, or their compositions and combinations.

The method is as follows.

Soybean seeds swollen in water with a moisture content of 60-65% together with prepared and chopped vegetables are loaded into a disintegrator, water is added there in the ratio of soybean seeds: vegetable component: water as 1: 1: 6 and a joint disintegration and extraction of soluble food substances is carried out.

The liquid fraction is separated from the mixture, heated to a temperature of 65-70 ° C, then a 5% aqueous solution of ascorbic acid is added and the protein is coagulated. The clot obtained as a result of coagulation, as well as the remaining insoluble soya-vegetable residue, is molded and adjusted to a moisture content of 9-70%.

As a vegetable component, either red sweet pepper, or green sweet pepper, or yellow sweet pepper, or red carrot, or beetroot, or red radish, or forehead, or their compositions and combinations are used.

Example 1

Soybean seeds are washed, inspected and soaked in water to swell and soften. At the same time, the vegetable component is prepared - sorted, washed, cleaned and cut into pieces.

Prepared soybean seeds are mixed with the vegetable component and water is added in the ratio of soybean seeds: vegetable component: water as 1: 1: 6, that is, to prepare 1000 g of the mixture, take 125 g of prepared soybean seeds, 125 g of prepared vegetable component and 750 g of water.

When making more soybean seeds, the mixture acquires a bean taste, not pronounced gray color with shades, a mild aroma of the vegetable component, and also contains an insufficient amount of vitamins and minerals of the vegetable component. The introduction of a larger amount of the vegetable component leads to the formation of an excessively thick consistency, a deterioration in the separation of the liquid protein-carbohydrate mixture from the insoluble soya-vegetable fraction, and an increase in the cost of the finished product. In addition, this ratio of soy and vegetable components, as well as water, provides the required liquid consistency of the protein-carbohydrate mixture and the optimal ratio of proteins, fats and carbohydrates in it.

Then, joint disintegration (grinding) of the components is carried out with the simultaneous extraction of soluble substances of soy and vegetable raw materials in a protein-carbohydrate mixture. At the end of the process, the mixture is separated into liquid and insoluble fractions by filtration.

A physiologically functional food ingredient, ascorbic acid (vitamin C), is introduced into the liquid fraction at a temperature of 65-70 ° C in the form of a 5% aqueous solution.

At a temperature of the liquid fraction below 65 ° C, inactivation of soybean anti-nutritional substances does not occur and the process of coagulation of protein substances slows down, at a temperature above 70 ° C, partial destruction of vitamin C occurs, while at the same time, a temperature increase of more than 70 ° C does not significantly affect the speed of the coagulation process renders.

To prepare a 5% aqueous solution of ascorbic acid, 100 ml of drinking water and 5 g of ascorbic acid powder are taken. A 5% aqueous 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.

After thermoacid coagulation, a soya-vegetable clot and serum are formed. The clot is separated from the serum and formed by adjusting it to a moisture content of 9-70%. At the same time, a separated insoluble soya-vegetable residue is formed, bringing the humidity to 9-70% as well.

Bringing to a moisture content of less than 9% is not possible, since during the drying process the product crumbles and burns. A moisture content of more than 70% gives the product a fluid flowing consistency, the product does not form.

Protein-carbohydrate products of a functional orientation with a moisture content of 20-40% are formed into granules and adjusted by drying to a moisture content of 9-12%, with a moisture content of 30-60% they are molded in the form of a paste, the moisture content of the product at the level of 60-70% ensures the molding of the product in the form of puree.

The resulting protein-carbohydrate products of a functional orientation in the form of granules, paste or puree are packaged and sent for sale.

Ready-made protein-carbohydrate products of a functional orientation are characterized by rather high organoleptic characteristics (pleasant taste and aroma of the vegetable component, saturated with a bright color: white, or orange, or bright red, or green, or yellow with shades), relatively high nutritional and biological value.

Example 2

After inspection, sorting and washing, soybean seeds are soaked in water until they reach a moisture content of 60-65%, then they are sent for disintegration. When seeds have a moisture content of less than 60%, they remain hard, which causes difficulties in grinding, when seeds have a moisture content of more than 65%, the seeds are excessively softened and the shell is separated, losses of soy raw materials, as well as its damage, are formed.

Example 3

Vegetable raw materials are prepared as follows.

Sweet red pepper, or green sweet, or yellow sweet sorted, washed, cleaned, removing the seed nest with seeds, cut into pieces equal to the size of the swollen soybean seeds.

Root crops (or red carrots, or beets, or red radishes, or foreheads) are sorted, washed, peeled, cut into pieces, the size equivalent to the size of soybean seed.

The use of soya and vegetable raw materials, as well as ascorbic acid for coagulation, allows to obtain protein-carbohydrate products of a functional nature, which have high antioxidant activity due to the synergism of vitamin C with vitamin E in soybean seeds, helps to increase the degree of absorption of protein and minerals.

The proposed method allows to obtain functional foods that contain a complementary vegetable protein with all the essential amino acids, fiber, as well as an antioxidant complex, including vitamins C, E and β-carotene (see table 1).

The product is intended for systematic use in the nutrition of all age groups of a healthy population.

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

Table 1 The content of nutrients in protein-carbohydrate products and the degree to which they meet the daily needs of a person Product name Content The degree of satisfaction of the daily needs of a person (% of the recommended daily intake) The main nutrients,% Biologically active substances, mg / 100 g by vitamin C by vitamin E by β-carotene fiber water proteins, N × 6.25 fats

mineral
nd vitamin
on C vitamin
on E β-carotene Soya pepper product 60,2 10.0 5,0

2.7 375.0 2,5 one 375.0 25 twenty 12,4 Soy-pepper insoluble residue (granules or flour) 9.3 15,2 6.5

4.6 - 2.0 4,5 - 20,0 95.0 96.8 Soya Carrot Product 61.0 11.0 5.3

2.9 250,0 2,5 4,5 250,0 25.0 95.0 11.2 Soya carrot insoluble residue (granules or flour) 9.5 15,5 6.7

4.0 - 2.0 20,0 - 20,0 400,0 89.6

Claims (3)

1. The method of preparation of protein-carbohydrate products of a functional orientation, including the preparation of a protein-carbohydrate mixture from soy and vegetable components, its separation into a liquid and insoluble fraction, coagulation of protein in a liquid fraction with a solution of an organic acid, separation of the obtained clot, forming a clot and insoluble soybean vegetable fraction, characterized in that the protein-carbohydrate mixture is prepared by the joint disintegration of protein and vegetable components in an aqueous medium with a ratio of soybean seeds: ov active component: water as 1: 1: 6, moreover, coagulation of the protein in the separated from the insoluble liquid fraction is carried out at a temperature of 65-70 ° C with a 5% aqueous solution of ascorbic acid, and the resulting clot and insoluble soya-vegetable residue are molded and adjusted to humidity 9-70%. 2. The method according to claim 1, characterized in that soybean seeds with a moisture content of 60-65% are used as a soybean component. 3. The method according to claim 1, characterized in that as a vegetable component use either sweet red pepper, or green sweet pepper, or sweet yellow pepper, or red carrot, or beet, or red radish, or forehead, or their composition and combinations.