RU2563697C2 - Method for production of paste-like concentrate of cedar nut kernels - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages mixing cedar nut kernels and water at a ratio of 2:1 with simultaneous milling, stirring, homogenisation and sterilisation. Homogenisation and sterilisation at 60°C are performed in a mechanoacoustic homogenizer equipped with a rotor dispersion apparatus creating an acoustic field with intensity equal to 100-500 W/kg. The produced product is cooled.

EFFECT: invention provides for efficient dispersion of the raw material with production of a paste-like concentrate of cedar nut kernels.

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Description

The invention relates to the food industry, and the product can be used as a filler in the dairy industry.

Currently, Russia is forming a market for products based on plant materials. Solving the problems of processing plant biomass into valuable food products is especially important for the Siberian region, on the territory of which 35,000 thousand hectares of naturally growing pine forests are located.

The use of cedar nuts as a basis for creating a cedar paste-like concentrate is due to the peculiarities of its chemical composition:

- A significant content of essential amino acids (in terms of the number of tryptophan, lysine, methionine, histidine, cystine + cysteine and arginine, pine nut proteins are superior to casein proteins of milk, cattle muscle tissue, and especially wheat proteins, and they are equivalent in terms of the amount of valine and tyrosine);

- Compared to other nuts, pine nuts are characterized by a high content of phosphorus and especially magnesium. By the number of the latter, pine nuts have no competitors among food products. Pine nuts surpass all other nuts and oilseeds in terms of phosphatide phosphorus content and are equivalent to soy, the richest source of phosphatides among plant materials;

- Pine nuts contain a specific set of 13 trace elements. Comparing the number of micronutrients of pine nuts with the physiological norms of a person, we can conclude that 100 g of the kernel provides a daily human need for such deficient trace elements as manganese, copper, zinc and cobalt. Pine nut also exhibits high biological activity as a rich source of iodine, which is especially important for regions of Siberia, many of which are unsuccessful in endemic goiter. In addition to these trace elements, pine nuts contain barium, titanium, silver, aluminum, iodides, cobalt, sodium. Even the amniotic membrane of the seed contains vital macro- and microelements such as phosphorus, sulfur, calcium, potassium, iron, manganese and silicon. Minerals contained in pine nuts contribute to the normal functioning of the brain, participate in the formation of blood, in the process of growth, metabolism, the formation of cartilage and hormones, glucose uptake, the formation of connective and bone tissue. The beneficial properties of pine nuts prevent the formation of cholesterol plaques in the vessels, positively affect the condition of the bones, contribute to the normal functioning of the heart and maintain a normal water balance in the body; participate in the formation of bones, the formation of enzymes and hormones, the exchange of proteins, fats and carbohydrates; carry out redox processes; provide normal blood coagulation and protect cells from damage; prevent anemia and thyroid disease; have a positive effect on the physical and mental development of children.

Vitamins contained in pine nuts contribute to the growth of the human body.

Vitamin A is a vitamin of growth and development.

Vitamins of group B ensure the normal functioning of the nervous system, promote the growth and restoration of cells and tissues, have a beneficial effect on protein and energy metabolism.

Vitamin E (tocopherol) stimulates the function of the endocrine glands, promotes the absorption of fats, and protects cell membranes from damage.

A known method of producing food suspensions from plant materials (Pat. 2031587 IPC A23C 11/10, application. September 25, 1991, publ. March 27, 1995).

SUMMARY OF THE INVENTION

The peeled pine nuts kernels are crushed in water and simultaneously extracted with a ratio of water: peeled pine nuts kernels 1: 9-8: 1. Grinding lead to particle sizes of not more than 10 ^-3 m at 0-60 ° C. Homogenization and heat treatment are combined and carried out in a homogenizer at 65-80 ° C for 0.25-20 minutes, at a pressure of at least 5 MPa. The disadvantage of this method is that the grinding of the nuclei takes place in a colloidal mill, and then the resulting mixture is sent to a homogenizer. Using, in our case, a mechanoacoustic homogenizer, allows you to perform all the technological processes on one equipment, thereby reducing capital costs, reducing energy losses, in addition, the mechanoacoustic homogenizer has a higher degree of grinding.

Closest to the claimed invention is a method for producing a lupine paste-like concentrate (RU 2347369 IPC A23J 1/14; A23L 1/20, publ. 02/27/2009, bull. No. 6) with a solids content of 25-40%, providing for the preparation of lupine seeds by soaking for 6-10 hours at a temperature of 15-22 ° C, processing with simultaneous grinding, stirring, homogenization and pasteurization in a mechanoacoustic homogenizer equipped with a rotary dispersing apparatus, creating an acoustic field with an intensity of 100-500 W / kg and cooling, this pa terizatsiyu carried out at a temperature of 92-98 ° C with an exposure of 3-5 minutes and lupine seeds introduced into mehanoakustichesky homogenizer immersing them in water with a temperature of 50-70 ° C. The disadvantage of this method is the use of high temperatures, which negatively affects the safety of nutrients.

The objective of the invention is to obtain a protein product - a paste-like concentrate from the kernel of pine nuts with high functional and nutritional properties, with a simple production technology with high storage capacity and the possibility of using it in the production of new food products.

The problem is solved by obtaining a paste-like concentrate from the kernel of pine nuts, which includes crushing the kernels of pine nuts, mixing, homogenization and pasteurization in a mechanoacoustic homogenizer equipped with a rotary dispersing apparatus, creating an acoustic field with an intensity of 100-500 W / kg and cooling, pasteurization is carried out at a temperature of not more than 60 ° C.

The technical result of the invention is to obtain a paste-like concentrate from the kernel of pine nuts, with high nutritional and biological value, high emulsifying properties, a pleasant cream color, which makes it possible to use it in the dairy industry as an additive.

According to organoleptic and physico-chemical parameters, the paste-like concentrate from the pine nut kernel has the following indicators: taste and smell - quite pronounced nutty, clean, pleasant, consistency - creamy, uniform throughout the mass, color - cream, with a total moisture content of 34.50 %, protein - 11.23%, fat - 28.63, ash - 1.51%.

The proposed method is as follows.

The kernel of cedar nut is mixed with water in a mechanoacoustic homogenizer equipped with a rotary-dispersing apparatus in a ratio of 1: 0.5 walnut: water. Under the influence of the working bodies of the rotor-dispersing apparatus, which creates an acoustic field with an intensity of 100-500 W / kg, and mechanical action, the cedar kernels are crushed and homogenized in an aqueous medium, resulting in a thin emulsion with an average particle diameter of microns with homogeneous, plastic consistency, resistant to delamination. In the process of homogenization at the created pressure and temperature, pasteurization of the product (60 ° C) is ensured.

The indicated sequence of the technological process and the regimes for producing a paste-like concentrate from the kernel of pine nuts allows you to completely preserve valuable nutrients in it - essential amino acids, unsaturated fatty acids, vitamins, minerals, while the protein fractions remain active and are well extracted from the kernel of the pine nut, which improves the quality of the protein and increases its yield.

The following example illustrates a method for producing a paste-like concentrate from a pine nut kernel.

Example

6 kg of tap water are added to the mechanoacoustic homogenizer, 12 kg of pine nut kernels are added. The mixture is thoroughly mixed until a homogeneous, plastic, stable consistency is obtained, homogenized at a temperature of 60 ° C, cooled and packaged. The finished product has a homogeneous pasty consistency of cream color. The total moisture content is 34.50%, protein is 11.23%, fat is 28.63%, ash is 1.51%.

The use of cedar paste-like concentrate as a filler opens up the possibility of creating new types of food products with predetermined properties, increased nutritional and biological value, and its high functional and technological properties make it possible to expand the range of its use in food production.

Claims (1)

A method for producing a paste-like concentrate from a pine nut kernel, comprising mixing cedar nut kernels and water with simultaneous grinding, mixing, homogenization and pasteurization in a mechanoacoustic homogenizer equipped with a rotary dispersing apparatus, creating an acoustic field with an intensity of 100-500 W / kg and cooling, this pasteurization is carried out at a temperature of 60 ° C, and the cedar kernels are mixed with water in a ratio of walnut kernel: water 1: 0.5.