RU2557295C2 - Soya-based product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Soya seeds are shelled, soaked for swelling and milled in water medium. One performs heat treatment to obtain a suspension. The liquid phase is separated from insoluble remains. Protein clot is deposited from the liquid phase and separated. One performs pressing and moulding of the clot. The product is cut into portion pieces packaged under vacuum conditions into thermoresistant high-barrier material and thermally treated at a temperature of 105-120°C during 20-60 minutes.

EFFECT: invention ensures the product storage life increase up to 6 months at room temperature without special conditions and chemical preserving agents.

1 tbl

Description

The invention relates to the food industry, in particular to the production of products from soy milk.

A known method of obtaining a soya product such as cheese-tofu (patent RU 2178658 C1 from 01/27/2002), which consists in the fact that soybean seeds are cleaned, swell, crushed in an aqueous medium. The resulting suspension is subjected to heat treatment. The liquid phase is separated from the insoluble precipitate. A protein clot is precipitated from the liquid phase with a mixture of organic acids or mineral salts at a temperature of at least 90 ° C.

A disadvantage of the known technical solution is the short shelf life, which is associated with the microbiological purity of the finished product.

The known technology for the production of soy cheese (http://www.openbusiness.ru/html/dop8/proizvodstvo-tofu.htm). To obtain the product, soybeans are cleaned and washed, then soybeans are soaked in cold water (water temperature about 15-20 degrees) for about 10-12 hours. Swollen soybeans are ground to a state of more or less homogeneous (homogeneous) mass and water is added to it. Then, in the digester, the resulting mass is cooked, which is the fourth stage of production, after cooking, the soy milk is separated from the insoluble solid mass, okara, using the press machine. Then, coagulant (usually magnesium chloride (MgCL ₂ + 6H ₂ O) is added to chilled soy milk and the resulting mixture is uniformly heated (without boiling) until it completely hardens. After hardening, re-cooling is performed in clean cold water. Formation is carried out by mechanical pressing, accompanied by removing excess fluid from the product.

A disadvantage of the known technical solution is the short shelf life.

There is also a method of obtaining a soya product such as cheese-tofu, which we have chosen for the prototype (patent RU 2178658 C1 of 01/27/2002), which consists in the fact that soybean seeds are cleaned, soaked for swelling, and crushed in an aqueous medium. The resulting suspension is subjected to heat treatment. The liquid phase is separated from the insoluble precipitate. A protein clot is precipitated from the liquid phase at a temperature not lower than 90 ° C with a mixture of organic acids: lactic, citric and acetic. Acids are introduced as a 10-20% solution.

A disadvantage of the known solution is that the shelf life of the product is 10 days at a temperature of 8-10 ° C.

The main technical objective of the proposed solution is to create a method for producing a product of long storage without special conditions and without preservatives.

The main technical result achieved by the proposed method is to increase the shelf life of the product.

The main technical result is achieved in that in a method for producing a protein product based on soy, including purification, swelling, grinding in an aqueous medium, heat treatment of the resulting suspension, separation of the liquid phase from the insoluble residue, precipitation of the protein clot from whey, pressing and molding, according to the proposed solution, after molding, the product is cut into batch pieces, which are packed under vacuum in a heat-resistant high-barrier material and subjected to heat treatment at a temperature of 105- 120 ° C for 20-60 minutes

The proposed method is as follows.

Soybeans washed and soaked for 8-12 hours are ground mechanically in an aqueous medium to a particle size of 0.1-0.5 mm. In parallel with grinding, the heat treatment process begins in a sealed container such as a "pressure cooker" with steam up to a temperature of 105-110 ° C. After reaching the set temperature, the resulting suspension is separated mechanically into a solid (okara) and liquid (soy milk) fraction. In soy milk, the temperature of which is not lower than 90 ° C, a 10% coagulant solution (calcium chloride, 2-aqueous food or magnesium chloride) is introduced, the temperature of which is 80-98 ° C. After separation of the protein clot, mechanical separation of the serum from the curd is performed. The resulting mixture is mechanically mixed to achieve a homogeneous structure and is still hot fed to the molds to remove excess moisture and form a product (hereinafter referred to as soy cheese). After soy cheese is formed (consolidated into a single mass), it is cut into portioned pieces and packaged under vacuum in a heat-resistant high-barrier material. After packaging, the packed pieces of soy cheese are placed in an autoclave for subsequent heat treatment. Heat treatment is carried out at a temperature of 105-120 ° C for 20-60 minutes. At the end of the heat treatment process, the hot pieces with soy cheese are immediately cooled in cold water to a temperature not exceeding 30 ° C. After cooling, the products are dried and packaged in a shipping container. Characteristics of the resulting soy cheese are shown in the table.

The product can be made with different flavoring fillers; for this, flavoring fillers with a temperature of 60-90 ° C are introduced into the curd mass at the stage of mechanical mixing before pressing.

This technology allows to obtain a product of long-term storage without the use of special storage conditions and additional preservatives. The shelf life of such a product reaches one year at room temperature.

Claims (1)

 A method of obtaining a protein product based on soy, including purification, swelling, grinding in an aqueous medium, heat treatment of the resulting suspension, separation of the liquid phase from the insoluble residue, precipitation of the protein clot from whey, pressing and molding, characterized in that after forming the product is cut into portioned pieces that are packaged under vacuum in a heat-resistant high-barrier material and subjected to heat treatment at a temperature of 105-120 ° C for 20-60 minutes