RU2555539C2 - Method for protein-and-vitamin products manufacture with soya bean usage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used during protein-and-vitamin products manufacture with soya bean usage. The method envisages manufacture of soya bean seeds protein disperse system by way of combined disintegration of soya bean seeds and rampson leaf mass in water medium, protein coagulation in the water medium with 5% water solution or ascorbic or amber or lactic acids or their compositions or combinations; the coagulate is conditioned till moisture content is equal to 10-80%; whey is mixed with tomato paste at a ratio of (1-8):1 to produce protein-and-vitamin sauces and beverages.

EFFECT: method allows to manufacture protein-and-vitamin products of green colour with shades and a fine garlic flavour which contain a biologically active complex represented by proteins plus vitamin C plus β-carotene.

1 dwg, 1 ex

Description

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

A known method of preparing a soy protein product, in which the soybean seeds are cleaned of impurities, washed with clean water and soaked in 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. Analog).

The disadvantages of this method are 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.

There is a method in which to obtain a protein product, a 12% aqueous disperse system is mixed with vegetable paste at a ratio of 0.5: 1, obtaining a protein-vitamin disperse system that is homogenized at a pressure of 10-15 MPa to obtain a product with a uniform paste-like consistency (RF patent №2270569. A method of obtaining a protein-carbohydrate product. IPC ⁷ A23C 11/10, A23J 1/14. Prototype).

The disadvantages of this method are the relatively low organoleptic characteristics due to the specific soy smell and taste, as well as the relatively low biological value, due to the insufficient quantitative content of vitamin C.

The objective of the present invention is to obtain high protein products with a given nutritional and biological value and high organoleptic characteristics.

This is achieved by the fact that a protein disperse system is prepared by the joint disintegration of soybean seeds and wild garlic leaf mass in an aqueous medium, protein coagulation in it is carried out with a 5% aqueous solution or ascorbic, or succinic, or lactic acids, or their compositions, or their combinations, this coagulate is adjusted to a moisture content of 10-80%, and the whey is mixed with tomato paste in a weight ratio (1-8): 1, getting protein-vitamin sauces and drinks.

The technical result consists in the fact that this method allows waste-free production of protein-vitamin green products with shades, with a delicate garlic odor, a high protein content in combination with vitamins and especially with vitamin C plus β-carotene.

The method is as follows.

Soybean seeds, soaked to a moisture content of 50-60%, and coarsely ground leaves of wild garlic in a weight ratio of 1: 1: 8 are disintegrated together in an aqueous medium to obtain a suspension, which is then separated into a protein dispersion system and an insoluble residue. An insoluble green residue with a high content of proteins and β-carotene is formed into granules, dried, flour, cereal or powder products are obtained, which are then packed, stored and sold. In the protein dispersed system, thermoacid coagulation of protein substances is carried out with a 5% aqueous solution of an organic acid or ascorbic, or succinic, or lactic, or their compositions, or combinations thereof. The obtained protein-vitamin coagulum of green color is separated from the protein-vitamin serum and brought to a moisture content of 10-80%, preparing mashed potatoes, pastes, sauces, granules, powders and flour, which are then Packed, stored and sold.

Protein-vitamin whey is mixed with tomato paste, getting protein-vitamin-lycopene sauces and drinks.

Example

Soybean seeds with a moisture content of 50-60% together with the leaf mass of wild garlic and water, taken in a weight ratio of 1: 1: 8, are disintegrated to a state of suspension. The suspension is divided into a protein dispersed system (BDS) with a solids content of 10-12%, which gives a ratio of components of 1: 1: 8 and a protein-vitamin insoluble residue (BVNO) of green color. BVNO is formed into granules, dried, or receive protein-vitamin powder, or protein-vitamin flour, or protein-vitamin croup, which are Packed, stored and sold.

Proteins in the BDS are subjected to thermo-acid coagulation, obtaining green protein-vitamin coagulum and protein-vitamin serum.

Coagulation is carried out with a 5% aqueous solution of one of the organic acids, for example, or ascorbic, or succinic, or lactic, or their combinations, or their compositions. Protein-vitamin coagulum, containing complete proteins, vitamin C and β-carotene in predetermined quantities and ratios, is molded and dried to obtain grains, powder or flour, then packaged and sold.

Protein-vitamin serum containing a complex - proteins plus vitamin C plus β-carotene, is mixed with tomato paste, for example with 30% solids content, at various weight ratios as (1-8): 1 and get protein-vitamin sauces, mashed potatoes and drinks that are packaged, stored and sold (see drawing).

Thus, the proposed method allows to obtain protein-vitamin products of a pleasant green color with shades and a pleasant garlic odor and taste, containing a biologically active complex - proteins plus vitamin C plus β-carotene.

Claims (1)

A method of producing protein-vitamin products using soy, including the preparation of a protein disperse system, coagulation of protein substances in it with solutions of the corresponding organic acids, followed by separation of the coagulate from serum, characterized in that the protein disperse system is prepared by the joint disintegration of soybean seeds and wild leek leaf mass in aqueous medium at a ratio of 1: 1: 8, protein coagulation in it is carried out with a 5% aqueous solution of either ascorbic or succinic or lactic acids, or their compositions, silt and their combinations, while the coagulum is adjusted to a moisture content of 10-80%, and the whey is mixed with tomato paste containing 25-30% solids in a weight ratio (1-8): 1, obtaining protein-vitamin sauces and drinks.

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