RU2561215C2 - Soya based protein-and-vitamin products manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for manufacture of soya based protein-and-vitamin products. A disperse protein system is prepared by way of combined disintegration of soya bean and onion components in water medium at a weight ratio of 1:1:8. The organic acid coagulating solution is represented by 5%-water solution of ascorbic or amber of lactic or malic acid or their combination. Isolated coagulate is conditioned till moisture content is equal to 10-80%. A whey-based protein-and-vitamin-and-lycopene beverage is prepared by way of mixing with tomato paste containing 25-30% of dry substances, the weight ratio of whey to paste being 1:1.

EFFECT: according to the nonwaste technology, the method allows to manufacture protein-and-vitamin products with a fine onion aroma, having a pleasant colour with a green tone, increased biological value and antioxidant activity.

1 dwg, 1 ex

Description

The invention relates to the food industry and can be used in the preparation of protein-vitamin soy-based foods.

A known method of preparing soy protein products, in which 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 soy milk - a protein dispersed system. 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, to precipitate the protein, either calcium and magnesium salts or sea salt concentrate are added as well as lemon 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 coagulate, the so-called bean curd (tofu), is transferred to a wooden box, the bottom of which (formed by loose planks) is lined with fabric, 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 presence of a specific soy smell and taste, as well as the lack of functional properties in the finished product.

Closest to the claimed method is the preparation of a soy protein product, comprising soaking soy seeds in twice the amount of water at a temperature of 60 ° C, grinding the swollen soy seeds in eight times the amount of water and simultaneously extracting them, introducing the coagulant in the form of an organic acid solution (5% solution of acetic acid) in the resulting protein disperse system in an amount of 0.2% by weight, followed by precipitation of the extracted protein on an insoluble soybean residue and adjusting the pH to 4.5 , separating the whey and bringing the mixture to a moisture content of 16%, additionally grinding the resulting product to a pasty state. (RF patent №2218816, IPC ⁷ A23L 1/20, A23J 1/14. The method of obtaining the protein product. Prototype.)

The disadvantages of this method are the high acidity of the finished product due to the introduction of a solution of acetic acid as a coagulant, the presence of an acidic taste and the smell of vinegar in it, the gray color of the finished product is not pleasant enough, the formation of a significant amount of unused waste in the form of serum after protein coagulation, and lack of β-carotene in them.

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

This is achieved by the fact that a protein disperse system is prepared by the joint disintegration of soy and onion components in an aqueous medium, and aqueous solutions of either ascorbic, or succinic, or lactic, or malic acids, or their composition, or a combination thereof are used as a coagulating solution of an organic acid. while the separated coagulate is brought to a moisture content of 10-80%, and protein-vitamin-lycopene drink is prepared on the basis of whey by mixing it with tomato paste with a solids content of 25-30% in a weight ratio and serum: paste as 1: 1.

As an onion component, use green feather of onion or leek.

The technical result consists in the fact that this method allows on the basis of non-waste technology to obtain protein-vitamin products with a delicate aroma of onions, having a pleasant color with a green tint, having increased biological value and antioxidant activity due to the presence of a complex of biologically active substances in them (β - carotene (onion) plus isoflavonoids (soy) plus ascorbic acid plus vitamin E (soy)).

The method is as follows.

Based on pre-soaked soybean seeds and coarsely chopped onion component, by means of their joint disintegration in an aqueous medium, a protein disperse system is prepared. Protein substances in this system are subjected to thermo-acid coagulation with an aqueous solution of an organic acid. The resulting coagulate is brought to a moisture content of 10-80%, receiving, or dried protein-vitamin, or granulate, or pasta, or mashed potatoes, or a drink. The whey is mixed with tomato paste in a weight ratio of serum: paste of 1: 1 to obtain a protein-vitamin sauce.

Example (see drawing)

Soybean seeds pre-soaked in an aqueous medium with a humidity of 50-60%, as well as coarsely chopped green onion feather or leek with a particle length of 0.5-10 mm, are taken in a weight ratio of 1: 1 and they are jointly disintegrated in an aqueous medium taken in weight ratio as 1: 1: 8. The resulting suspension is divided into a liquid protein disperse system (BDS) and a protein-vitamin insoluble residue (BVNO) having a pleasant greenish tint.

In a BDS, at a temperature of 50-60 ° C, add a 5% aqueous solution of acid or citric, or ascorbic, or succinic, or lactic, or malic, or their composition, or a combination thereof.

The coagulated protein in the BDS of pleasant green color is separated from the serum and by drying or pressing is brought to a moisture content of 10-80% to obtain protein-vitamin granules, or briquettes, or pasta, or mashed potatoes, or drinks, followed by packaging, storage and sale to the consumer.

The separated protein-vitamin whey is mixed with tomato paste with a solids content of 25-30% in a weight ratio of 1: 1 to obtain a protein-vitamin-lycopene drink.

Thus, the proposed method allows for waste-free protein-vitamin products containing an antioxidant complex of physiologically valuable ingredients - β-carotene plus vitamin E plus soy isoflavonoids plus vitamin C, which in synergism have high antioxidant activity and biological value, as well as high organoleptic characteristics due to the lack of soy flavor, smell and replacing gray with a pleasant green with shades.

Claims (1)

A method for producing protein and vitamin products based on soy, comprising preparing a protein disperse system followed by coagulation of the protein in it with an organic acid solution, separating the coagulate from serum, characterized in that the protein disperse system is prepared by the joint disintegration of soy and onion components in an aqueous medium by weight a ratio of 1: 1: 8, and as a coagulating solution of an organic acid, a 5% aqueous solution of ascorbic, or succinic, or lactic, or malic acid, sludge is used combinations thereof, while the separated coagulum is brought to a moisture content of 10-80%, 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 of serum: paste of 1: 1 .