RU2607602C1 - Method for production of protein-vitamin-mineral functional product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used during preparation of functional purpose protein-vitamin or protein and mineral products using soya. Method envisages combined disintegration of soya seeds with Laminaria and water in ratio of soya seeds:Laminaria:water of 1:1:7. Then performing separation of liquid soya-Laminaria fraction from mixture and protein coagulation at temperature of 70–75 °C by adding of ascorbic acid 5 % aqueous solution at ratio of soya-Laminaria fraction:ascorbic acid of 1:0.15. Then obtained coagulate and remaining insoluble soya-and-Laminaria residue is molded and conditioned till moisture content of 9–50 %.

EFFECT: invention allows to produce functional food products with high organoleptic indices, as well as nutritional and biological value.

1 cl, 1 dwg, 1 tbl, 1 ex

Description

The invention relates to the food industry and can be used in the preparation of protein-vitamin or protein-mineral products of functional purpose using soy.

A known method of preparing soy protein product, in which soybeans are cleaned of impurities, washed with clean water and soaked in twice the mass of water at a temperature of 50-60 ° C. Swollen beans are crushed in eight times the amount of water to obtain a thin suspension. The extract is filtered through a tissue filter and soy milk is obtained. 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 calcium or magnesium salts, sea salt concentrate, and lemon juice are added to precipitate the protein 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 bean curd (tofu) is transferred to a wooden box, the bottom of which (formed by loose planks), is lined with cloth, and the serum is drained. Cottage cheese is cut into pieces (Tolstoguzov VB New forms of protein food. - M .: Agropromizdat, 1987. - P. 217-218. Analog).

The disadvantages of this method are the low organoleptic characteristics of the finished product, due to the presence of a specific soy smell and taste.

Closest to the claimed is a method in which for the preparation of protein-carbohydrate products of a functional orientation, a protein-carbohydrate mixture is prepared by jointly disintegrating the protein and vegetable components in an aqueous medium with a ratio of soybean: vegetable component: water as 1: 1: 6, the mixture is separated on the liquid and insoluble fractions, coagulate the protein in the liquid fraction with a 5% aqueous solution of ascorbic acid at a temperature of 65-70 ° C, the resulting clot and insoluble residue are molded and adjusted to a moisture content of 9-70% . (RF patent No. 2482696. Method for the preparation of protein-carbohydrate products of a functional orientation. IPC ⁷ A23L 1/00. Prototype.)

The disadvantages of this method is the low content of minerals, in particular iodine and iron.

The objective of the present invention is to obtain a protein-vitamin-mineral product with high organoleptic characteristics, high nutritional and biological value, improved mineral composition, intended for functional nutrition.

The technical result consists in the fact that this method allows to obtain a functional food product with high organoleptic characteristics, nutritional and biological value, containing vitamins C and E, minerals (iron and iodine).

This is achieved by the fact that the protein-mineral mixture is prepared by the joint disintegration of the protein and kelp components in an aqueous medium with a ratio of soybean: kelp: water as 1: 1: 7, and protein coagulation in a liquid soybean-kelp fraction is carried out with an aqueous solution of ascorbic acid 5 % concentration at a temperature of 70-75 ° C and the ratio of protein-mineral fraction: ascorbic acid as 1: 0.15. The resulting coagulate and insoluble soybean-kelp residue is molded and adjusted to a moisture content of 9-50%.

The method is as follows.

Soybean seeds swollen in water along with thawed or rehydrated kelp are loaded into a disintegrator, water is added there in the ratio of soybean seeds: kelp: water as 1: 1: 7, and joint disintegration and extraction of soluble food substances is carried out.

The soybean-kelp liquid fraction (SLCF) is separated from the mixture, brought to a temperature of 70-75 ° С, then a 5% aqueous solution of ascorbic acid is added in the ratio of SLCF: solution of ascorbic acid 1: 0.15 and protein and other coagulation is carried out substances. The resulting coagulate, as well as the remaining insoluble soybean-kelp residue is molded and adjusted to a moisture content of 9-50%.

Example 1

Soybean seeds are washed, inspected and soaked in water for swelling and softening.

Brown seaweed - kelp (Laminaria digitatajno) or frozen is thawed and inspected, or dried kelp is inspected to remove impurities and substandard specimens, soaked in water for recovery and rehydration, washed.

Prepared soybean seeds are mixed with prepared kelp and water is added in the ratio of soybean seeds: kelp: water as 1: 1: 7, that is, to prepare 1000 g of the mixture, take 110 g of prepared soybean seeds, 110 g of prepared kelp and 780 g of water.

When more soybean seeds are added, the mixture acquires a bean taste, gray-green color with shades, a mild aroma of algae, and also contains an insufficient amount of vitamins and minerals of the kelp component. The introduction of a larger amount of the kelp component leads to the formation of an excessively dense consistency due to the emulsification of alginates contained in kelp, worsening the separation of the liquid protein-mineral mixture from the insoluble soy-kelp fraction, and increasing the cost of the finished product. In addition, this ratio of soy and laminaria components, as well as water, provides the required liquid consistency of the protein-mineral mixture and the optimal ratio of proteins, fats, carbohydrates and minerals in it.

Then, joint disintegration (grinding) of the components is carried out with the simultaneous extraction of soluble substances of soy and kelp in a protein-mineral mixture. At the end of the process, the mixture is divided into liquid soybean-kelp and insoluble fractions by filtration.

A physiologically functional food ingredient, ascorbic acid (vitamin C), is added to the liquid fraction at a temperature of 70-75 ° C in the form of a 5% aqueous solution, with a ratio of protein-mineral fraction: ascorbic acid solution of 1: 0.15.

At a temperature of the liquid fraction below 70 ° C, the inactivation of soybean anti-nutritional substances does not occur and the process of coagulation of protein substances slows down, at a temperature above 75 ° C, partial destruction of vitamin C occurs, while at the same time the temperature increase of more than 75 ° C does not significantly affect the speed of the coagulation process renders.

To comply with the ratio of the protein-mineral liquid fraction and the ascorbic acid solution as 1: 0.15 per 1000 g of the mixture, 850 g of the obtained protein-mineral liquid fraction and 150 g of the prepared 5% aqueous ascorbic acid solution are taken. The introduction of a larger amount of ascorbic acid solution leads to the appearance of an unpleasant sour taste in the finished product, an increase in losses during the separation of the coagulate. The introduction of an aqueous solution of ascorbic acid in smaller quantities slows down the process of coagulation of protein and other substances of the system.

After thermoacid coagulation, soy-laminaria protein-vitamin-mineral coagulate and serum are formed. The coagulate is separated from the serum and formed by adjusting it to a moisture content of 9-50%. At the same time, a separated insoluble soybean-kelp protein-carbohydrate residue is formed, bringing the moisture content to 9%.

Bringing to a moisture content of less than 9% is not possible, since in the drying process the product has great crumbling and burns. A moisture content of more than 50% gives the product a fluid flowing consistency, the product does not form.

Protein-vitamin-mineral functional products with a moisture content of 20-40% are formed into granules and adjusted by drying to a moisture content of 9-12%, with a moisture content of 30-50% they are molded in the form of a paste, then they are packaged and sent for sale. Products are prepared in accordance with the technological scheme (drawing).

Finished protein-vitamin-mineral functional products are characterized by rather high organoleptic characteristics (pleasant taste and aroma of the kelp component, saturated with a bright color from light green to dark green with shades, relatively high nutritional and biological value).

The use of soya raw materials and brown seaweed - kelp, as well as ascorbic acid for coagulation allows to obtain protein-vitamin-mineral products of a functional orientation, containing physiologically functional ingredients in amounts comparable to the recommended daily intake, which have high antioxidant activity thanks to the synergism of vitamin C with vitamin E in soybean seeds, they increase the degree of absorption of protein and mineral substances at.

The proposed method allows to obtain functional food products that contain a complementary vegetable protein with all the essential amino acids, an antioxidant complex including vitamins C and E, minerals, in particular iodine and iron (table 1), polysaccharides (polyoses and methyl pentosans), which are physiologically active and behave in the body as dietary fiber, as well as alginic substances. An analysis of the data in the table shows that the products have a high protein content, while the content of vitamin C in 100 g of products is 214% and 428%, vitamin E - 15%, 20%, 25%, iodine - 50%, 100% and 150% , iron - 93%, 97% and 103% of the average daily physiological needs of a person, which is in accordance with GOST R 52349-2005 "Functional food products" and GOST R 55577-2013 "Functional food products. Information on the hallmarks and effectiveness ”allows us to classify them as functional.

The product is intended for systematic use in the nutrition of all age groups of a healthy population.

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

Claims (1)

A method for producing a protein-vitamin-mineral functional product, comprising preparing a protein-mineral mixture from soy and laminar components, separating it into a liquid and insoluble fraction, coagulating the protein in a liquid fraction with a solution of an organic acid, separating the obtained coagulate, forming a coagulate and insoluble soy-laminaria fractions, characterized in that the protein-mineral mixture is prepared by the joint disintegration of protein and kelp components in an aqueous medium at a ratio soybean seeds: kelp: water as 1: 1: 7, and protein coagulation in a liquid soybean laminaria fraction is carried out with a 5% aqueous solution of ascorbic acid at a temperature of 70-75 ° C and a ratio of soybean laminaria liquid fraction: ascorbic acid as 1 : 0.15, and the resulting coagulate and insoluble soybean-kelp residue is molded and adjusted to a moisture content of 9-50%.

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