RU2566449C1 - Protein-vitamin products manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages soya bean grains soaking, sprouting, milling with simultaneous extraction of protein substances with suspension formation, the suspension division into a solid and a liquid fraction, the latter represented by soya bean protein base, the soya bean protein base heating and coagulant introduction into such base for protein clot and whey formation. The coagulant is represented by pulp produced as a result of milling and pressing of berries, for example, bilberries, cranberries, bog blueberries, blueberries, blackberries, raspberries, strawberries, Chinese magnolia vine fruits, Amur grapes, snowball berries, ashberries, hawthorn berries, honeyberries, rosehips with dry substances content equal to 7-20%; the protein clot is conditioned till moisture content is 30-80%; the separated whey is used for kvass obtainment.

EFFECT: manufacture of protein-and-vitamin products coloured in a natural colour with physiologically valuable ingredients content no less than 15 % of the physiologically required daily consumption dose.

5 cl, 7 ex

Description

The invention relates to the food industry, in particular to methods for producing protein-vitamin food products using soy and berry raw materials.

A known method of preparing soy protein product in the form of bean curd - "tofu", in which soy milk is subjected to thermocalcium coagulation, and serum is separated from the resulting coagulate (Tolstoguzov VB New forms of protein food. M: Agropromizdat, 1987, p. 219 , analogue).

The disadvantages of this method are the low organoleptic characteristics of the finished product, due to the presence of soybean (bean) smell and taste, as well as the loss of serum due to the presence of the chemical substance CaCl ₂ , etc.

There is also known a method for producing soy products, including the preparation of a protein dispersed system in the form of soy milk, thermoacid coagulation of proteins in it with berry puree based on cranberries and cranberries, followed by separation of the suspension into protein coagulate and whey (RF patent No. 24063380, Method for producing soy protein products, publ. . in BI No. 35 of 12.20.10, prototype).

The disadvantages of this method are the low combined biological value of the protein coagulum and serum, due to the insufficient amount of vitamin C - ascorbic acid, as well as flavonoids (vitamin P) in the protein coagulate and serum. This is due to the small (insufficient) cumulative concentration of these physiologically valuable ingredients in the mass fraction of berry puree that is used to carry out the process of thermoacid coagulation.

This circumstance does not allow creating a full-fledged, and therefore effective, antioxidant complex of physiologically valuable ingredients: vitamin C - flavonoids - vitamin E (vitamin E is contained in the fat fraction of soy protein coagulate and serum).

The objective of the present invention is to obtain protein-vitamin coagulum and serum of high total biological value due to the presence of an effective antioxidant complex: vitamin C - flavonoids - vitamin E with the content of each of the ingredients in an amount not less than 15% of the physiologically necessary daily intake (CEPT ) (GOST R 52349-2005 “Functional food products” and GOST R 54059-2010 “Functional food ingredients”.

This is achieved by the fact that upon receipt of soy protein products, a protein-dispersed system is prepared in the form of soy milk, thermo-acid coagulation of proteins is carried out in it using berry puree to produce protein-vitamin coagulate and whey, and berry puree is obtained on the basis of berry pulp subjected to fine grinding in a sugar-aqueous solution of ascorbic acid with a solids content in berry puree in the range of 7.0-20.0%, and kvass is prepared on the basis of whey.

The technical result is achieved by the fact that this method allows to obtain naturally-colored protein-vitamin food products containing appropriate physiologically valuable ingredients in an amount of at least 15% of the SNP, i.e. with high total biological value.

The method is as follows.

Soy grain is inspected, washed, soaked in water for swelling and germination. After this, soybean grain is crushed in eight times the amount of water in order to extract protein substances into water, and an insoluble fraction is separated from the resulting suspension. The resulting soybean dispersed system in the form of so-called soy milk to reduce the activity of anti-nutritional substances and reduce the duration of coagulation is heated to a temperature of 60-70 ° C.

Berry puree is added to the prepared protein disperse system, in the form of soy milk, to obtain a naturally colored vitamin coagulum of various humidity by separating protein and vitamin serum from it. In this case, berry puree is prepared on the basis of berry pulp.

The resulting pulp is placed in a 5.0% sugar-aqueous solution of ascorbic acid until the solids content in the finished puree is equal to 7.0-20.0%.

Sugar-water-acid solution containing pulp and having a moisture content of 80-93% is passed through a colloidal mill for fine grinding and homogenization, obtaining berry puree.

After coagulation and separation from protein-vitamin coagulum of protein-vitamin serum, kvass is prepared on its basis by introducing appropriate prescription components.

Then, based on protein-vitamin coagulum, protein-vitamin pastes are prepared, bringing the moisture content of the coagulate to 60-70%.

To obtain protein-vitamin granulate, the coagulate is brought to a moisture content of 30-35%, molded into granules and dried to a moisture content of 8-10%.

To obtain protein-vitamin flour, the prepared granulate is crushed to a size of 28 microns.

To obtain protein-vitamin mayonnaise sauces, protein-vitamin pastes with a moisture content of 60-70% are dispersed in vegetable oil in the appropriate paste: vegetable oil ratios, followed by the addition of the corresponding recipe components.

To obtain protein-vitamin concentrate sauces, the prepared granulate is mixed with the appropriate proportions with meat and tomato powder, as well as other components of the formulation.

To obtain bakery, flour confectionery and culinary products as a protein-vitamin supplement, protein-vitamin flour prepared using protein-vitamin granulate is used.

Example 1

Soy grain, for example, the Sonata varieties are soaked in water and then ground in an aqueous medium to produce a soy-water suspension, and the liquid fraction is separated from the suspension — a protein dispersed system in the form of soy milk. Soy milk is heated, for example, to 60-70 ° C and the coagulant is introduced into it in the form of berry puree prepared, for example, on the basis of lingonberry berry pulp with a solids content of, for example, 20%. The obtained protein-vitamin coagulum, which has a natural burgundy color, is separated from the pink-colored serum and brought by pressing and molding to a moisture content of 60-70%. With this humidity, protein-vitamin coagulum is a paste with a protein content of 12.0%, vitamin C - 53 mg / 100 g, vitamin P (flavonoids) - 18 mg / 100 g and vitamin E - 5.0 mg / 100 g , which, respectively, for vitamins is 53%, 72% and 50% of the recommended daily intake (SNP).

In this case, the obtained serum containing 125 mg / 100 g of vitamin C, 22 mg / 100 g of vitamin P and 9.3 mg / 100 g of vitamin E, is sent for the preparation of kvass according to the appropriate formulations.

Kvass obtained on the basis of whey separated during the preparation of protein coagulum using pulps of cranberries, cranberries, blueberries, blueberries, blackberries, raspberries, strawberries, Chinese lemongrass, Amur grapes, viburnum, mountain ash, hawthorn, honeysuckle, rosehip as a coagulant possesses tonic properties inherent in the used berries.

For coagulation, berry puree is used, which is prepared on the basis of berry pulp, such as lingonberry, and a sugar-water solution, for example, with a 5% content of ascorbic acid (5 g of acid per 100 g of a sugar-water solution) with a sugar to water ratio for example, like 3:10.

Example 2

Protein-vitamin granulate is prepared on the basis of protein-vitamin coagulate as follows.

Protein-vitamin coagulum with a moisture content of, for example, 30% (granules are well formed at such humidity) are granulated, for example, to a diameter of 1.0-2.0 mm and dried, for example, in an ESPIS-4 Universal oven to a moisture content of 8 -10%, which ensures good storage capacity. The resulting granules are molded and packaged in consumer packaging and shipped as directed.

Example 3

Protein-vitamin flour is obtained on the basis of the prepared granulate by grinding it to a size of 28 microns. Then the flour is packaged in consumer packaging, which is then applied to information for users.

Example 4

Protein-vitamin-mayonnaise sauces are obtained on the basis of protein-vitamin pastes (BVP) with a moisture content of, for example, 70%, as well as corn oil (KM) and ginger (I) with a ratio of BVP: (KM: I) = 50: 50 = 1 : 1: 0.1.

Example 5

Protein-vitamin concentrate sauces are obtained, for example, on the basis of protein-vitamin granulate or protein-vitamin flour.

Example 6

Protein-vitamin food concentrates are obtained by mixing a number of dry ingredients, for example, fish soup with a protein-vitamin supplement based on a soy-carrot-berry composition.

Example 7

Protein-vitamin bakery, flour confectionery and culinary products are obtained, for example, using protein-vitamin flour prepared using protein-vitamin granulate.

The proposed method allows to obtain high-quality natural food products based on natural ingredients using biotechnological processing methods, incorporating vegetable proteins, fats, a sufficient amount of carbohydrates, with high organoleptic characteristics (pleasant appearance, harmonious taste, smell, color).

The method can be implemented on standard equipment in the food industry.

Claims (5)

1. A method of obtaining protein-vitamin products, including the preparation of a protein disperse system in the form of soy milk, thermoacid coagulation of proteins in it using berry puree, followed by protein-vitamin coagulum of various humidity by separating protein-vitamin whey from it, characterized in that berry puree is prepared on the basis of berry pulp, subjected to fine grinding in a sugar-aqueous solution of ascorbic acid, with a solids content in the berry puree in the range of 7.0-20.0%, and based on ie serum prepared kvass. 2. The method according to p. 1, characterized in that on the basis of protein-vitamin coagulum prepare protein-vitamin pasta, protein-vitamin granules and protein-vitamin flour. 3. The method according to p. 1, characterized in that the protein-vitamin pastes are used in protein-vitamin mayonnaise sauces. 4. The method according to p. 1, characterized in that the protein-vitamin granulate is used in protein-vitamin concentrate sauces and instant food concentrates. 5. The method according to p. 1, characterized in that the protein-vitamin flour is used as a protein-vitamin supplement in the production of bakery and flour confectionery and culinary products.