RU2610181C1 - Production method for soya-mushroom functional products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to food industry. Mixture is prepared by way of combined disintegration of protein and mushroom components in water medium at the ratio soya beans: mushrooms: water being equal to 1:1:6. Mushroom component is prepared from the mixture of porcini and aspen mushrooms taken at the ratio 1:2. The mixture is divided into liquid and insoluble fractions. Protein is coagulated in the liquid fraction by 3% water solution of ascorbic acid at the ratio protein-vitamin-mineral liquid fraction:ascorbic acid being 1:0.1. The produced coagulate is separated, the coagulate and the insoluble soya-mushroom fraction are moulded and the moisture content is regulated up to 10-60%, and culinary sauce is cooked on the base of the separated whey.

EFFECT: invention ensures manufacturing of a functional product with high organoleptic properties, nutritive and biological value.

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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 and wild raw materials - wild mushrooms.

A known method of preparing a 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 are added to precipitate the protein 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 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 one is a method of producing a product from soy, in which a soy protein base is obtained by extraction of protein substances, then a coagulate is introduced into it, which is a product of pickling or pickling plant materials in the form of mushroom paste, in the ratio soy protein base: paste as 8 :one. The resulting protein-mushroom clot is separated from the serum and mixed with the prepared fern in the ratio of protein-mushroom clot: fern as 1: 4, granules are formed from the resulting mixture, which are sent for drying. The granules are dried in an air stream at a temperature of 70-80 ° C to a moisture content of 8-10% (RF Patent No. 2457684. Method for producing a product from soy. IPC ⁷ A23J 1/14. Prototype).

The disadvantages of this method is the length of the cooking process, the low content of dietary fiber, minerals, in particular potassium and phosphorus, as well as vitamins C, E and PP.

The objective of the present invention is to obtain soy-fungal functional products with high organoleptic characteristics, increased nutritional and biological value, improved carbohydrate, mineral and vitamin composition, as well as reducing the time for their preparation.

The technical result consists in the fact that this method allows to obtain functional food products with high organoleptic characteristics, nutritional and biological value, containing a significant amount of dietary fiber, vitamins C, PP and E, minerals (potassium and phosphorus).

This is achieved by the fact that a soya-mushroom protein-vitamin-mineral mixture is prepared by jointly disintegrating the protein and mushroom components in an aqueous medium at a ratio of soybean seeds: mushrooms: water as 1: 1: 6, and the mushroom component is prepared from a mixture of dried porcini mushrooms and boletus taken in a 1: 2 ratio, protein coagulation in a liquid soya-fungal fraction is carried out with a 3% aqueous solution of ascorbic acid with a ratio of protein-vitamin-mineral liquid fraction (BCMF): ascorbic acid as 1: 0.1. The resulting coagulate and insoluble soya-mushroom residue are molded and adjusted to a moisture content of 10-60%.

The method is as follows.

Soybean seeds swollen in water, together with a mixture of prepared dried porcini mushrooms and boletus, taken in a 1: 2 ratio, are loaded into a disintegrator, water is added there in a ratio of soybean seeds: mushroom mixture: water as 1: 1: 6 and a joint disintegration is carried out and extraction of soluble nutrients of raw materials.

BVMJF is separated from the mixture, into which a 3% aqueous solution of ascorbic acid is added in a ratio of BVMJF: ascorbic acid solution 1: 0.1, and protein and other raw materials are coagulated and separated. The resulting coagulate, as well as the remaining insoluble soya-mushroom residue, is molded and adjusted to a moisture content of 10-60%.

Example 1

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

Dried porcini mushrooms and boletus are carefully inspected to remove impurities, spoiled specimens, then quickly washed with water, avoiding excessive moisture.

Ceps and boletus mushrooms are mixed in a ratio of 1: 2, respectively, to obtain products with harmonious taste, color characteristics and aroma, the optimal ratio of nutrients. That is, to obtain 100 g of mushroom mixture take 34 g of prepared porcini mushrooms and 66 g of prepared boletus.

A change in the ratio of different types of mushrooms leads to a deterioration in organoleptic indicators and an imbalance of nutrients. An increase in the number of porcini mushrooms in the mixture worsens the organoleptic characteristics of the products, reducing the severity of the mushroom taste and aroma, reduces the content of protein, fiber, potassium, phosphorus and niacin (vitamin PP), while at the same time, an increase in the number of boletus in the mixture reduces the color of the product to dark gray, reduce the content of vitamins C and E.

The prepared soybean seeds are mixed with mushrooms and water is added in the ratio of soybean seeds: mushroom mixture: water as 1: 1: 6, that is, to prepare 1000 g of the mixture, take 125 g of prepared soybean seeds, 125 g of the prepared mixture of dried mushrooms and 750 g of water.

When more soybean seeds are added, the mixture acquires a bean taste, dirty gray color, slightly expressed mushroom aroma, and also contains insufficient amounts of fiber, vitamins, and mineral substances of the mushroom component. The introduction of a larger amount of the mushroom component leads to the formation of an excessively thick consistency, the deterioration of the separation of the liquid protein-mineral mixture from the insoluble soya-mushroom fraction, the deterioration of the taste and aroma of the product due to the appearance of an obsessive mushroom taste and heavy odor, increase the cost of the finished product. In addition, this ratio of soy and mushroom components, as well as water, provides the required liquid consistency of the protein-vitamin-mineral mixture and the optimal ratio of nutrients in it.

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

A physiologically functional food ingredient, ascorbic acid (vitamin C), is added to the liquid fraction in the form of a 3% aqueous solution, with a ratio of liquid soy-fungal fraction: ascorbic acid solution as 1: 0.1.

To prepare a 3% aqueous solution of ascorbic acid, 100 ml of drinking water and 3 g of ascorbic acid powder are taken. For coagulation, a 3% aqueous solution is used, a solution of a higher concentration is impractical to use, the resulting coagulate has an excessively acidic taste, which does not allow it to be used as a food product, a solution of a lower concentration slows down the coagulation process, while the quantitative content of vitamin C in the finished product is reduced.

To comply with the ratio of the liquid soya-fungal fraction and the ascorbic acid solution as 1: 0.1 per 1000 g of the mixture, 900 g of the obtained BCMF and 100 g of the prepared 3% aqueous solution of ascorbic acid 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 thermal acid coagulation, soy-fungal 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 10-60%. At the same time, a separated insoluble soya-mushroom residue is formed, bringing its moisture content to 10%.

Bringing to a moisture content of less than 10% is not possible, since during the drying process the product has great crumbling and burns. A moisture content of more than 60% gives the product a fluid flowing consistency, the product does not form.

Soya-fungal functional products with a moisture content of 20-40% are molded into granules and adjusted by drying to a moisture content of 10-12%, with a moisture content of 30-60% they are molded in the form of a paste, then they are packaged and sent for sale.

Ready-made soy-mushroom functional products are characterized by rather high organoleptic characteristics (Table 1) and relatively high nutritional and biological value, improved carbohydrate, mineral and vitamin composition (Table 2).

Example 2

The serum formed during the separation of soya-mushroom coagulum is used to obtain culinary sauce according to the following recipe (in grams per 250 g of sauce): soya-mushroom serum - 200; onion p / f - 25; carrots p / f - 25; restored aspen mushrooms - 15; wheat flour - 10; vegetable oil - 8; tomato paste - 5; salt - 0.06; ground black pepper - 0.06; saffron - 0.04.

Pass the wheat flour; fry the onion and carrot in vegetable oil for 2-4 minutes. Passivated flour is added to heated whey, soy-mushroom whey is boiled, adding vegetables for 1-3 minutes. Add salt, pepper, saffron and boil, grind the mass in a blender. The sauce is used as a seasoning for meat, fish dishes and side dishes.

The use of soya raw materials and a mixture of dried mushrooms (porcini and boletus), as well as ascorbic acid for coagulation allows you to get soya-mushroom products of a functional orientation of three types - in the form of paste, concentrate and granulate, which contain physiologically functional ingredients in amounts comparable to the recommended daily intake, which have high antioxidant activity due to the synergism of vitamin C with vitamin E in soybean seeds, contribute to an increase in protein digestion fines and mineral substances.

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, E and PP, minerals, in particular potassium and phosphorus (table 2), dietary fiber. 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 211% and 280%, vitamin E - 15%, 34%, 106%, niacin (vitamin PP) 55%, 270% , 434%, potassium - 41%, 84% and 166%, phosphorus 33%, 57% and 93%, dietary fiber 10%, 23% and 103% of the recommended daily intake of human consumption, which 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 attribute them to functional products.

The products are intended for the 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 soy-fungal functional products, including the preparation of a soy-fungal protein-vitamin-mineral mixture from soy and mushroom components, its separation into a liquid and insoluble fraction, coagulation of a protein in a liquid fraction with a solution of an organic acid, separation of the obtained coagulate, molding of the coagulate and insoluble soy-mushroom fraction, characterized in that the protein-vitamin-mineral mixture is prepared by the joint disintegration of protein and mushroom components in an aqueous medium at a ratio soybean seeds: mushrooms: water as 1: 1: 6, and the mushroom component is prepared from a mixture of dried porcini mushrooms and boletus, taken in a ratio of 1: 2, and protein coagulation in soya-mushroom protein-vitamin-mineral liquid fraction is carried out 3% - with an aqueous solution of ascorbic acid with a ratio of protein-vitamin-mineral liquid fraction: ascorbic acid as 1: 0.1, the resulting coagulate and insoluble soya-fungal residue are formed and adjusted to a moisture content of 10-60%, and culinary sauce is prepared on the basis of separated whey .