RU2756071C1 - Method for obtaining vegetable milk - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to liquid food products obtained from vegetable raw materials, and can be used in the production of special food for people with allergies to cow’s milk protein or the inability of the organism to digest and assimilate lactose. A method for producing vegetable milk is proposed, which includes grinding to a homogeneous powder of seeds of edible plants, four-fold extraction of oil from crushed seeds with hexane at room temperature, followed by the removal of hexane on a rotary evaporator, then an aqueous solution of 0.5 M NaCl is added to the powder obtained after oil extraction in a ratio of 1:15 weight parts, respectively, then an alkali is added until the pH value of 9.5-10.2 is reached and mixed at a speed of 1000 rpm in an ultrasonic bath at a temperature of 40°C and a frequency of 22 kHz for an hour, the solution is separated from the solid residue by centrifugation, for protein coagulation, the pH of the solution is adjusted to the value corresponding to the isoelectric point of the protein contained in the seeds, the precipitated protein is separated by centrifugation, dried in a freeze dryer at -45°C until a crumbly powder is obtained, then the resulting protein powder, sweetener, namely maltodextrin, is added to the water, mixed at a speed of 1000 rpm in an ultrasonic bath at 40-45°C and at a frequency of 22 kHz for 10 minutes and then, continuing mixing, the oil obtained by extraction is added to the solution drop by drop and homogenized for 5 minutes. At the same time, edible plant seeds are used, selected from Gac Fruit, sunflower, peanuts, pumpkin. Also, the oil obtained by extraction is mixed with sunflower oil and added drop by drop to a solution of protein powder and sweetener.

EFFECT: invention makes it possible to obtain ready-made vegetable milk of high biological and nutritional value, containing proteins, carbohydrates and fats, and ensures the absence of toxic substances in it.

3 cl, 2 tbl, 4 ex

Description

The invention relates to the food industry, namely to liquid food products obtained from plant materials, can be used in the production of special food for people with allergies to cow's milk protein or the inability of the body to digest and assimilate lactose.

Plant milk is a substitute for natural animal milk in the form of a milky-like white emulsion suspension on a water and plant basis. Typically an aqueous emulsion of protein-stabilized fat particles. Along with other substitutes for milk of animal origin, plant milk is actively used in vegetarian cuisine.

Plant milk is rich in natural minerals, vitamins, fats and proteins contained in the seeds and the plant itself, from which the drink is prepared, which have not undergone decomposition during heat treatment. Unlike cow's milk, plant milk does not contain lactose indigestible by many people, which causes allergic reactions and discomfort (bloating, diarrhea, etc.); in the absence of saturated fat, it also contains a large amount of dietary fiber and, unlike regular milk, does not lead to an increase in blood cholesterol. (http://cyclowiki.org/wiki)

A method for producing vegetable milk is known from the prior art, which includes grinding peeled kernels of edible seeds, homogenizing them in water at a room temperature of 25 ° C and separating the resulting milk from the sediment. For example, a method for producing a drink from pine nut kernels is that peeled pine nut kernels are ground in 5-10 times the amount of water and kept for 1-2 hours at a temperature of 40-70 ° C to extract the main components. Then the resulting heterogeneous system is purified by filtration or centrifugation from insoluble particles, and the purified liquid is homogenized, resulting in a drink (patent RU No. 2202259, 20.04.2003).

There is a known method of producing soy milk, including washing, soaking, grinding and cooking soybeans, followed by filtration, squeezing, packaging and sterilization of the finished product, characterized in that soybeans are washed with water having a temperature of 28-38 ° C, washed soybeans are soaked in water at a temperature of 18-25 ° C for 5-8 hours, add a portion of water, heat to a temperature of 45-55 ° C and grind the soybeans for a time sufficient to obtain a suspension, followed by cooking at a temperature of 100-110 ° C, the obtained soy milk is cooled to a temperature of 40-50 ° C and flavonoids are added to the cooled soy milk in an amount sufficient to stabilize the proteins of soy milk (patent RU No. 2163446, 27.02.2001).

CN1099231 from 1994-05-31 describes a method for preparing milk from several cereals. The proportions are as follows: peanut kernels 3.5-5 parts, sunflower seed kernels 1.5-2 parts, pumpkin seed kernels 1 ~ 1.5 parts, melon seed kernels 0.5 ~ 1 part, walnut kernels 0.5 ~ 1 portion , honey, sucrose and emulsifier can be 1.0 ~ 2.0% of the total weight, water can be 8 to 12 times the total weight above. The indicated amount of honey and sucrose can be changed as needed. The main reference is the emulsification effect, which typically ranges from 0.1 to 0.2% of the total weight. The process for the production of multicore milk according to the present invention is as follows: peanut kernels, sunflower seed kernels, pumpkin seed kernels, watermelon seed kernels and walnut kernels are washed in the specified proportions, fried (peanut kernels must be peeled), add 8-12 times more of total weight of hot water (60-80 ° C). The particle size of the suspension is brought to 5-40 microns, and then an appropriate amount of honey, sucrose and an emulsifier is added to it, mixed well and uniformly sterilized. The disadvantage is the complex composition due to the use of a large number of ingredients.

The disadvantage of these methods is that with a rather complex manufacturing technology, the resulting products have insufficiently high biological value and low levels of nutrients. In addition, these methods cannot be used to obtain plant milk from inedible seeds, since when they are homogenized with water, non-nutritive toxic compounds can be extracted.

An alternative method for producing plant milk or nutritious lactose-free product is a method of extracting oils and proteins from plant seeds with subsequent homogenization.

There is a method of obtaining a children's lactose-free product "FITALAKT" (USSR No. 1274665, MKI A23S 11/10. 1986), including: preparation of a protein-fat emulsion from an aqueous solution of soy protein isolate and vegetable oils with a fat content of 16.0-16.1%, providing a ratio of dry substances soy protein isolate and fat 0.29-0.30, while the soy protein isolate solution contains 4.9-5.1% dry matter; two-stage homogenization at a pressure in the first stage of 10-12 MPa; preparation of a protein-carbohydrate mixture consisting of soy protein isolate, dry corn syrup with a dry matter content of 65-67%, successive dissolution at 72-76 ° C of dry corn syrup and sucrose at a ratio of 1: 0.678-1: 0.682, the introduction of starch into in the form of a 29-31% solution, vitamins, mineral salts; thickening the resulting mixture to a dry matter content of 36-38%.

The disadvantages of this method are the high cost of the components of the formulation, in particular the soy protein isolate, and the complex technology for the production of the product due to the need to homogenize the product at high pressure.

The invention under the patent RU No. 2185069 from 2000-05-15 relates to the food industry, and can be used as an independent product, as well as in the production of combined milk drinks and in the production of special food. The method includes germinating seeds until sprouts of 1–2 mm appear, crushing to a homogeneous mass, extraction in hot water with a 1: 3–1: 5 hydromodule and squeezing through a filter. EFFECT: invention makes it possible to obtain vegetable milk of high nutritional value, containing easily digestible fine-peptide modified protein, free amino acids, soluble sugars, vitamins, macro- and microelements, as well as other biologically active substances.

The invention according to the patent RU No. 2329653 dated 02/08/2007 - A method of producing vegetable milk from amaranth seeds relates to the food industry. The method of obtaining vegetable milk from amaranth seeds includes germinating seeds until sprouts of 1-2 mm appear with electrophysical activation of water with the transmission of a direct electric current of 0.001-1 mA and with its mineralization and recirculation filtration with ultrasound transmission with a nominal ultrasound frequency of 22 kHz, oscillation amplitude up to 70 microns through an aqueous medium and an ultrasound power density of 0.1-0.6 kW / cm (2). Then the seeds are crushed to a homogeneous mass, the mass is extracted in hot water with a hydromodule 1: 3-1: 5 and squeezed through a filter. The proposed method allows you to increase the content of soluble proteins and increase their digestibility by digestive enzymes.

A known method of producing vegetable milk from seeds of cereals and / or legumes and nuts according to the patent RU No. 2333657 from 29.12.2005. The method includes washing with water a mixture of pre-cleaned seeds of cereals and / or legumes and nuts, soaking for 5-25 hours at a temperature of 10-40 ° C in water or in an aqueous weakly alkaline solution of sodium carbonate or sodium bicarbonate in a grain / aqueous solvent ratio of 1 : 2 to 1:10. The mixture is pasteurized or sterilized with simultaneous grinding. Separate the insoluble precipitate by filtration. Then pasteurized and / or sterilized and give the product the desired taste, smell and color. The product can be dried to a powdery state.

Patent RU No. 2333656 dated February 26, 2007 describes a method for preparing vegetable milk from flax seeds. The invention relates to the food industry, namely to the production of edible vegetable milk. The method of preparing vegetable milk from flax seeds provides for washing flax seeds in water with a temperature of no more than 25 ° C for 10-15 minutes, grinding wet flax seeds to a finely dispersed state with a particle size of no more than 50 microns, followed by extraction in a solution of sodium chloride with a concentration no more than 0.6% and a hydromodule of 1: 8-1: 10 by continuous mixing of the components for 45-50 minutes at a temperature of no more than 30 ° C and dividing the resulting pulp into vegetable milk and seed mass. From flax seeds, plant milk is obtained, which has a high nutritional value, contains proteins, fats and carbohydrates in an easily digestible form, and is characterized by the absence of toxic substances. The disadvantage of this method is its limited raw materials, tk. this method is applicable only for obtaining plant milk from flax seeds.

A common disadvantage of all of the above methods is the limited use of raw materials and the inability to regulate the content of fat and proteins in the finished product.

The objective of the invention is to expand the arsenal of new methods for producing plant milk, namely the development of a method for producing plant milk with high biological value from edible and conditionally inedible seeds containing valuable biologically active compounds - proteins, triacylglycerols containing radicals of acids with conjugated double bonds, fat-soluble vitamins and dr.

The technical result consists in the possibility of obtaining plant milk from seeds of various plants with a given fat content and amount of protein.

Triacylglycerols (fats and oils) are esters of glycerol and higher fatty acids. Higher unsaturated fatty acids with conjugated double bonds, in contrast to conventional methylene-separated (including essential), have unique properties, including anticarcinogenic and atherogenic effects, are able to strengthen the immune system, have antidiabetic effects [Hennessy AA Sources and Bioactive Properties of Conjugated Dietary Fatty Acids / AA Hennessy, PR Ross, GF Fitzgerald, C. Stanton // Lipids. - 2016. - V. 51. - No. 4. - P. 377 -397, 2016.].

The proposed method for producing vegetable milk includes the isolation of proteins and oil from crushed seeds and the homogenization of proteins, fats and carbohydrates with water in an appropriate proportion. In this case, at the first stage, the oil is extracted from the seeds crushed to a homogeneous powder with hexane at room temperature, then the hexane is removed on a rotary evaporator, this procedure is repeated 4 times. After oil extraction from the crushed seeds, a powder is obtained with a residual oil content of less than 1%. At the second stage, proteins are isolated from the powder obtained after the extraction of the oil. For this, an aqueous solution of 0.5 M NaCl is added to the powder in a ratio of 1:15 parts by weight, respectively, then alkali is added until pH = 9.5 - 10.2 and stirred at a speed of 1000 rpm in an ultrasonic bath at a temperature of 40 ° C and a frequency of 22 kHz In one hour. Separate the solution from the solid residue by centrifugation. To coagulate the protein, change the pH of the solution and bring it to a value corresponding to the isoelectric point of the protein contained in the seeds. The precipitated protein is separated by centrifugation, dried in a freeze dryer at minus 45 ° C until a friable powder is obtained. Next, the obtained protein powder is added to the water, the sweetener, predominantly selected from natural sweeteners, is mixed at a speed of 1000 rpm in an ultrasonic bath at 40-45 ° C and a frequency of 22 kHz for 10 minutes and then, continuing stirring, is added to the solution by dropwise the oil obtained in the first stage, the amount of which depends on the desired fat content of the finished product, is homogenized for 5 minutes. To achieve the required fat content and the optimal combination of nutrients, you can also use a mixture of various vegetable oils. Extraction of the oil at room temperature preserves all fat-soluble vitamins in the extracted oil. However, in order to increase the biological value of the finished product, it is possible to add vitamins and other biologically active substances in quantities corresponding to consumption standards.

As a result of the method, an opaque white liquid with a sweetish taste is obtained, which retains a stable colloidal state for a month.

Examples of specific implementation of the invention

Example 1

Obtaining vegetable milk from the seeds of Momordika Kokhinkhinskaya

Momordica Cochinchin is one of the economically important food plants in several regions of Southeast Asia. Momordica fruits are unique sources of β-carotene and lycopene. However, seeds of this kind are often called an inedible product and are not used in food production, although the seed oil contains α-eleostearic acid (50-60 mol%), which has a high biological activity [Nguyen V.A. [et al.] / Determination of triacylglycerols and fatty acid composition of seed oil of momordica cochinchinensis and some other plants of this genus // Chemistry of vegetable raw materials. 2019. - No. 3. - C.53-60].

Grind 75 g of purified momordica seeds to a homogeneous powder and extract the oil 4 times with 100 ml hexane at room temperature, each time the hexane is removed on a rotary evaporator. After extraction, 37 g of oil and 36 g of powder were obtained. To the resulting powder add 540 ml of a 0.5M NaCl solution; change the pH of the solution to a value of 10.0 using alkali and stir at a speed of 1000 rpm in an ultrasonic bath at a temperature of 40 ° C and a frequency of 22 kHz for an hour. The solution is separated from the solid residue by centrifugation. To precipitate proteins, the pH of the medium in the resulting solution is changed using HCl to a value of 3.0, which corresponds to the isoelectric point of the protein contained in Momordica seeds. The precipitated protein is separated by centrifugation, washed with water 4 times and dried in a freeze dryer at minus 45 ° C. 15.7 g of protein powder is obtained.

Take 6 g of the obtained protein powder and 4 g of maltodextrin, add 100 ml of water and stir with a magnetic stirrer at a speed of 1000 rpm in an ultrasonic bath at 45 ° C for 10 minutes. Continuing stirring, 1 g of Momordica oil and 3 g of sunflower oil are added dropwise to the solution and homogenized for 5 minutes. The resulting opaque white non-viscous liquid has a sweetish taste and a stable colloidal state for a month. The organoleptic and physicochemical characteristics of the resulting product are presented in tables 1 and 2.

In this example, to achieve the technical result - obtaining milk with a given fat content, in addition to Momordica oil, a source of conjugate acids, sunflower oil is used as a source of essential acids. The result is a drink with the ideal combination of these acids for the human body.

Example 2

Getting vegetable milk from sunflower seeds

50 g of peeled sunflower seeds are crushed to a homogeneous powder and transferred into a glass. The oil is extracted with hexane 4 times, 100 ml each at room temperature. After extraction, 26 g of oil and 23 g of powder were obtained. To the resulting powder add 345 ml of 0.5M NaCl solution; change the pH of the solution to a value of 9.5 using alkali and stir in an ultrasonic bath at a temperature of 40 ° C and a frequency of 22 kHz for an hour at a speed of 1000 rpm. The solution is separated from the solid residue by centrifugation. To coagulate proteins using HCl, the pH of the medium in the resulting solution is changed to a value of 3.2, which corresponds to the isoelectric point of the protein contained in sunflower seeds. The precipitated protein is separated by centrifugation, washed 4 times with water and dried in a freeze dryer at minus 45 ° C. 8.75 g of protein powder is obtained.

Take 5 g of the obtained protein powder and 4 g of maltodextrin, add 100 ml of water and stir in an ultrasonic bath at 45 ° C for 10 minutes at a speed of 1000 rpm. Continuing stirring, 3 g of sunflower seed oil are added to the solution and homogenized for 5 minutes. The resulting opaque white non-viscous liquid has a sweetish taste and a stable colloidal state for a month. Physicochemical parameters of the obtained product are presented in the table.

Example 3

Getting vegetable milk from peanut seeds

From 50 g of peeled peanut seeds, crushed to a homogeneous powder, the oil is extracted with hexane 4 times, 100 ml each at room temperature. After extraction, 22.5 g of oil and 26.3 g of powder are obtained. To the resulting powder add 400 ml of 0.5M NaCl solution; change the pH of the solution to 10.2 and stir at a speed of 1000 rpm in an ultrasonic bath at a temperature of 40 ° C and a frequency of 22 kHz for an hour. The solution is separated from the solid residue by centrifugation. For protein coagulation, the pH of the medium in the resulting solution is changed to a value of 2.8, which corresponds to the isoelectric point of the protein contained in peanut seeds. The precipitated protein is separated by centrifugation, washed 4 times with water and dried in a freeze dryer at minus 45 ° C. 6.5 g of protein powder is obtained.

Take 4 g of the obtained protein powder and 4 g of maltodextrin add 100 ml of water and stir with an overhead stirrer in an ultrasonic bath at 45 ° C for 10 minutes at a speed of 1000 rpm. While stirring, add 3 g of peanut seed oil to the solution dropwise, homogenize for 5 minutes. The resulting opaque white non-viscous liquid has a sweetish taste and a stable colloidal state. Physicochemical parameters of the obtained product are presented in the table.

Example 4

Getting vegetable milk from pumpkin seeds.

From 60 g of peeled pumpkin seeds, crushed to a homogeneous powder, the oil is extracted 4 times with hexane, 100 ml each at room temperature. After extraction, 21.4 g of oil and 28.5 g of powder are obtained. 420 ml of 0.5M NaCl solution are added to the resulting powder; change the pH of the solution to 9.5 and stir in an ultrasonic bath at a temperature of 40 ° C and a frequency of 22 kHz for an hour at a speed of 1000 rpm. The solution is separated from the solid residue by centrifugation. Change the pH of the medium in the resulting solution to a value of 3.5, corresponding to the isoelectric point of the protein contained in pumpkin seeds. The precipitated protein is separated by centrifugation, washed 4 times with water and dried in a freeze dryer at minus 45 ° C. Get 15 g of protein powder.

Take 4 g of the obtained protein powder and 4 g of maltodextrin add 100 ml of water and stir in an ultrasonic bath at 45 ° C for 10 minutes at a speed of 1000 rpm. Continuing stirring, add dropwise 4 g of pumpkin seed oil, homogenize for 5 minutes. The resulting opaque white non-viscous liquid has a sweetish taste and a stable colloidal state for a month.

Obtained according to examples 1-4, the product has organoleptic characteristics corresponding to GOST 31450-2013 Drinking milk. Specifications (table 1).

Table 1. Organoleptic characteristics of the obtained plant milk samples

Physicochemical indicators of the obtained product in comparison with the requirements of GOST 31450-2013 Drinking milk. Specifications are presented in table 2.

Table 2. Physicochemical parameters of the obtained plant milk samples

* Determination according to GOST R 53359-2009 MILK AND MILK PROCESSING PRODUCTS Method for determining pH.

** Determination according to GOST R 54669-2011 Milk and milk processing products. Methods for determining acidity (in degrees Turner, ° T).

Table 2 shows that the vegetable milk obtained according to examples 1-4 contains an increased amount of protein compared to the value specified in GOST 31450-2013. However, from the above examples and Table 2, it is also seen that the content of protein and fat in the finished product depends on the amount of ingredients introduced, therefore, it has been proven that it is possible to obtain plant milk from the seeds of various plants by introducing the amount protein and oil, based on the required parameters.

In the examples, as a sweetener, the use of maltodextrin, a product of the partial breakdown of starch, consisting of a multicomponent mixture of glucose, maltose, maltotriose and polysaccharides in various ratios (GOST 34274-2017) is due to the fact that, in addition to imparting a sweetish taste, this substance is characterized by the absence of foreign taste and odor , promotes the rapid dissolution of powder mixtures, has the ability to act as an emulsifier in milk, improve the absorption of substances in the gastrointestinal tract, and also extend the shelf life of the finished product. Given in the examples, the amount of maltodextrin 4 g per 100 g of water does not limit the use of the claimed invention the possibility of introducing maltodextrin in a smaller or larger amount. It depends on your taste preference. In addition, it is permissible to use other sweeteners, mainly various natural sweeteners in quantities that provide a pleasant sweetish taste.

The claimed method is distinguished by the ability to use a wide range of raw materials from edible and conditionally inedible seeds containing valuable biologically active compounds - proteins, triacylglycerols containing radicals of acids with conjugated double bonds, fat-soluble vitamins, etc. The method ensures the absence of toxic substances in the finished vegetable milk and allows you to obtain vegetable milk of high nutritional value, containing proteins, carbohydrates and fats by adding the calculated amount of ingredients based on the required indicators in the finished product, which can be recommended for people with allergies to cow's milk protein or the inability of the body to digest and assimilate lactose, vegetarians or people who observe fasting with refusal of animal food, etc.

Claims (3)

1. A method of producing vegetable milk, characterized in that it includes grinding to a homogeneous powder of seeds of edible plants, fourfold extraction of oil from the crushed seeds with hexane at room temperature, followed by removal of hexane on a rotary evaporator, then an aqueous solution is added to the powder obtained after oil extraction 0.5 M NaCl in a ratio of 1:15 parts by weight, respectively, then add alkali until a pH value of 9.5-10.2 is reached and mix at a speed of 1000 rpm in an ultrasonic bath at a temperature of 40 ° C and a frequency of 22 kHz in for an hour, the solution is separated from the solid residue by centrifugation, to coagulate the protein, the pH of the solution is adjusted to a value corresponding to the isoelectric point of the protein contained in the seeds, the precipitated protein is separated by centrifugation, dried in a freeze dryer at minus 45 ° C until a friable powder is obtained, then to water add the resulting protein powder, sweetener, namely maltodec strin, stirred at a speed of 1000 rpm in an ultrasonic bath at 40-45 ° C and a frequency of 22 kHz for 10 minutes and then, continuing stirring, add the oil obtained by extraction to the solution dropwise and homogenize for 5 minutes. 2. A method for producing vegetable milk according to claim 1, characterized in that edible plant seeds are used, selected from Momordika Cochin, sunflower, peanut, pumpkin. 3. A method for producing vegetable milk according to claim 1, characterized in that the oil obtained by extraction is mixed with sunflower oil and added dropwise to a solution of protein powder and sweetener.