RU2546280C2 - Method for protein-and-vitamin products manufacture with soya usage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for protein-and-vitamin products manufacture with soya usage involves preparation of a protein disperse system with subsequent protein substances coagulation in such system with organic acid solution and the coagulate separation from whey. The protein disperse system is prepared by way of combined disintegration of soya bean and garlic components in water medium at a ratio of 1:1:6; protein coagulation in such system is performed with a solution of ascorbic or amber of lactic or malic acids or their combination. The protein-and-vitamin coagulate is conditioned till moisture content is equal to 10-85%; whey-based protein-and-vitamin-and-lycopene beverage is prepared by way of mixing with tomato paste containing 25-30% of dry substances at a weight ratio of (1-10):1. Organic acids solutions are prepared based on water or soya bean sauce or milk whey or tomato juice. The garlic component is represented by green garlic top or green garlic shoots or sprouted white garlic cloves with 10-100 mm long sprouts.

EFFECT: invention allows wasteless manufacture of protein-and-vitamin products with high biological value as well as antioxidant activity.

3 cl, 1 dwg, 1 ex

Description

The invention relates to the food industry and can be used to obtain protein-vitamin products using soy.

There is a method in which to obtain a protein product, deodorized non-fat-free soy flour in the form of a 12% aqueous suspension obtained by mixing soy flour with water at a temperature of 50-60 ° C is mixed with a 12.5% aqueous solution of vegetable paste ( carrot, beetroot, tomato or pumpkin) at a ratio of 0.5: 1, then the protein-vitamin dispersed system is homogenized at a pressure of 10-15 MPa to obtain a homogeneous paste-like consistency product (RF Patent No. 2270569. Method for producing a protein-carbohydrate product. IPC7 A23C eleven/ 10, A23J 1/14. Analog).

The disadvantages of this method are the low organoleptic characteristics of the finished products due to the use of soy flour, as well as low biological value and antioxidant activity due to the low content of vitamin C in them.

There is also known a method of preparing a soy protein product, in which the soybean seeds are cleaned of impurities, washed with clean water and soaked with twice the mass of water at a temperature of 50-60 ° C. Swollen seeds are crushed in eight times the amount of water to obtain a thin suspension. The extract is filtered through a tissue filter and get a protein dispersed system (soy milk). Then soy milk is boiled (about 3 minutes at 100 ° C), after diluting it to a solids content of 5-6%, filtered and lemon juice is added at 70-90 ° C to precipitate the protein, with slow stirring until a clear yellowish serum will form. Stirring is stopped and left for 10 minutes to agglomerate and precipitate the protein particles. The excess whey 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 a cloth and allowed to drain. Cottage cheese is cut into pieces (Tolstoguzov VB New forms of protein food. - M .: Agropromizdat, 1987. - S.217-218. Prototype).

The disadvantage of this method is the low organoleptic characteristics of the finished products, due to the presence of a specific soy smell and taste, their low biological value and antioxidant activity.

The objective of the present invention is to increase the organoleptic characteristics and biological value of the products, as well as giving them high antioxidant activity.

This is achieved by the fact that a protein disperse system is prepared by the joint disintegration of soy and garlic components in an aqueous medium, and protein coagulation in it is carried out with a solution of either ascorbic, or succinic, or lactic, or malic acids, or their compositions, or combinations thereof, the protein-vitamin coagulum is brought to a moisture content of 10-85%, and a protein-vitamin-lycopene drink is prepared on the basis of whey by mixing it with tomato paste containing 25-30% solids in a weight ratio (1-10): 1.

Organic acid solutions are prepared on the basis of either water, or soy sauce, or whey, or tomato juice.

As a garlic component, use either a garlic feather green, or shoots of garlic green, or cloves of garlic white, or cloves of garlic sprouted with a sprout length 10-100 mm.

The technical result consists in the fact that this method allows to obtain foods with a pleasant green tint, containing an effective antioxidant complex due to the mutual strengthening of the action of physiologically valuable ingredients - vitamin E plus soy isoflavonoids plus garlic flavonoids plus vitamin C.

The method is as follows.

Pre-soaked to a moisture content of 50-60% soybean seeds and crushed garlic component in a weight ratio of 1: 1, respectively, are disintegrated in an aqueous medium at a weight ratio of 1: 1: 6 to obtain a soya-garlic suspension. The resulting suspension is separated into a liquid protein dispersed system (BDS) and an insoluble residue (HO). In the BDS, thermoacid coagulation of the protein is carried out with a solution of an organic acid, after which the coagulate is separated and its moisture content is adjusted to 10-85%, receiving either granules, or briquettes, or pastes, or mashed potatoes, or drinks. The resulting products are packaged, stored and sold.

Serum is mixed in a weight ratio of (1-10): 1 with tomato paste containing 25-30% solids.

Example

Soybean seeds with a moisture content of 50-60% together with the garlic component of either crushed green feathers, or green shoots, or white cloves or cloves of garlic sprouted to a sprout length of 10-100 mm, are jointly disintegrated in an aqueous medium at a weight ratio of 1: 1: 6, obtaining soya-garlic suspension. A ratio of 1: 1: 6 was chosen due to the fact that only with such a proportion a pronounced green color is observed, as well as garlic smell and taste of cooked foods.

Separating soya-garlic suspension, get BDS and BUT (see drawing).

By thermoacid coagulation of the protein in green BDS with 5% solutions of organic acids - either ascorbic, or succinic, or lactic, or malic, or their combinations in water, or in soy sauce, or in whey, or in tomato juice, the corresponding forms of coagulum are obtained . The resulting coagulum is separated from the serum and adjusted to a moisture content of 10-85%, obtaining either granules, or briquettes, or pastes, or mashed potatoes, or drinks.

Serum at various weight ratios (1-10): 1, or 1: 1, or 2: 1, or 3: 1, or 4: 1, or 5: 1, or 6: 1, or 7: 1, or 8 : 1, or 9: 1, or 10: 1 is mixed with tomato paste containing 25-30% solids, receiving either mashed potatoes, or sauces, or drinks - protein-vitamin-lycopene.

Thus, this method allows waste-free production of protein-vitamin products with a pleasant green color, taste and smell, with high biological value, as well as antioxidant activity.

Claims (3)

1. A method of producing protein-vitamin products using soy, comprising preparing a protein disperse system followed by coagulation of protein substances in it with an organic acid solution and separating the coagulate from serum, characterized in that the protein disperse system is prepared by the joint disintegration of soy and garlic components in water medium with a ratio of 1: 1: 6, and the protein coagulation in it is carried out with a solution of ascorbic, or succinic, or lactic, or malic acids, or combinations thereof, the protein the ovo-vitamin coagulum is brought to a moisture content of 10-85%, and a protein-vitamin-lycopene drink is prepared on the basis of whey by mixing it with tomato paste containing 25-30% dry matter in a weight ratio (1-10): 1. 2. The method according to claim 1, characterized in that the solutions of organic acids are prepared on the basis of water, or soy sauce, or whey, or tomato juice. 3. The method according to claim 1, characterized in that the garlic component is green garlic feather, or shoots of garlic green, or cloves of garlic white, or cloves of garlic sprouted with a sprout length of 10-100 mm