RU2771184C1 - Method for producing lentil milk - Google Patents

Abstract

FIELD: foodstuffs.SUBSTANCE: invention relates to the food industry, in particular, to production of plant-based products. Produced is a method for producing lentil milk, including washing lentil grains in cold water from foreign impurities, pre-soaking in a nutrient solution, crushing the grains while simultaneously extracting, filtrating the resulting composition, followed by heat treatment of the mixture, wherein pre-soaking is conducted at a temperature of 15 to 20°C for 10 to 12 h in a nutrient solution of potassium iodide with a salt concentration of 5 to 10 g/l in the lentil:solution ratio of 1:3 to 1:4, then the nutrient solution of potassium iodide is removed and subsequent germination of lentil grains is conducted in a gauze cloth moistened with water at a temperature of 4 to 6°C for 7 to 8 days until the length of the sprouts reaches 1 cm, while irrigating the grains periodically with a solution of potassium iodide, then the germinated grains are washed and the sprouts are crushed together with the grains to a particle size no greater than 1 mm, then the resulting mass is extracted in water at a temperature of 35 to 40°C with an irrigation module of 1:3 to 1:5 for 3 to 4 hours, the resulting protein component is separated from the insoluble residue by filtration through fabric filters or a centrifuge, the resulting milk is pasteurised for 5 to 10 minutes at a temperature of 80 to 95°C, cooled, and packaged.EFFECT: invention is aimed at improving the quality of plant-based protein milk, enriching the milk with potassium iodide, thereby contributing to the normal operation of the thyroid gland, better absorption of iodine in the body, and a reduction in the oligosaccharide fraction in the process of germination of lentil grains, contributing to better assimilation and levelling of the bean flavour of lentil milk.1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the production of plant-based products.

A known method of obtaining vegetable milk from seeds of cereals and/or legumes and nuts [RU 2333657 C2, A23C 11/00, App. December 29, 2005, pub. 20.09.2008 Bull. No. 26]. The method includes washing with water a mixture of pre-cleaned seeds of cereals and / or legumes and nuts, soaking in water or in an aqueous slightly alkaline solution of sodium carbonate or bicarbonate, then pasteurization or sterilization of the mixture is carried out with simultaneous grinding, separation of insoluble sediment by filtration, pasteurization and / or sterilization and giving the product the necessary taste, smell and color. The product may be dried to a powder.

The disadvantage of the presented method is the double heat treatment of the mixture, during which a large number of important components are destroyed, which also leads to a change in organoleptic characteristics, high energy costs of the method and its multi-operation nature.

The closest in technical essence and the achieved effect is a method of obtaining protein milk [EN 2185736 C1, A23C 11/10, App. 03/28/2001, pub. 27.07.2002 Bull. No. 21], in which lentil grains are soaked in an aqueous solution containing 0.5-0.9% sodium bicarbonate in a ratio of 1:5-1:7 at a temperature of 38-42°C for 3.0-3.5 hours Grind, carry out the extraction of protein in whey at pH 7.5-8.0 for 8-10 min in the ratio of lentil grains: whey 1:5-1:6 at a temperature of 35-40°C. Stay in it for 30 minutes. The protein base is separated by filtration. Make it 1.5% glucose, 0.3% stabilizer, which is a mixture of pectin and modified starch. Heat treatment is carried out at a temperature of 85°C for 10 minutes.

The disadvantage of this method is the low biological value, the multi-operational nature of the method and, as a result, the complexity, low content of the functional component - iodine.

The technical objective of the invention is to improve the quality of vegetable protein milk, enrich it with potassium iodide, as well as reduce the oligosaccharide fraction during sprouting, which contributes to better absorption, leveling the bean taste.

The stated technical problem is achieved by the fact that a method for obtaining lentil milk is proposed, including washing the lentil grains in cold water from impurities, pre-soaking in a nutrient solution, grinding grains with simultaneous extraction, filtering the resulting composition, followed by heat treatment of the mixture, characterized in that pre-soaking carried out at a temperature of 15-20 ° C for 10-12 hours in a nutrient solution of potassium iodide with a salt concentration of 5-10 g / l in the ratio of lentils: solution - 1: 3-1: 4, then the nutrient solution of potassium iodide is removed and further germination lentil grains are carried out in gauze moistened with water at a temperature of 4-6 ° C for 7-8 days until the sprouts reach a length of 1 cm, irrigating the grains periodically with a solution of potassium iodide, then the sprouted grains are washed and the sprouts are crushed together with the grains to particle size not more than 1 mm, then the resulting mass is extracted in water at a temperature 35-40°C at a hydromodulus of 1:3-1:5 for 3-4 hours, the resulting protein component is separated from the insoluble precipitate by filtration through fabric filters or a centrifuge, the resulting milk is pasteurized for 5-10 minutes at a temperature of 80-95 °C, cool and pack.

Soaking lentil grains in a solution of potassium iodide and further germination of seeds leads to a stabilized iodized system. Iodine from an inorganic state from a nutrient solution passes into an organic form, which increases its bioavailability and the reach of the target organ (thyroid gland) of the body. Being in a bound state, organic iodine with organic substances does not enter into chemical reactions that are present in the body. The intake of organic iodine contributes to the normal functioning of the thyroid gland. The germination process forms vitamins B: 1, 2, 5, 6, 9, as well as C, E, H, K, PP, which strengthen the body and increase protective functions. In addition, as a result of sprouting, lentils produce amino acids - methionine and cysteine.

The method for the production of lentil milk is as follows.

Lentil grains are washed several times in cold water, soaked for 10-12 hours in a nutrient solution of potassium iodide at a temperature of 15-20°C with a salt concentration of 5-10 g/l of water in a lentil solution ratio of 1:3-1:4. After that, the grains are germinated in gauze moistened with water, scattering along the bottom of a flat container (while the container is constantly in a room with an air temperature of 4-6 ° C) and covered with plastic wrap, excluding air access. Germination goes on for 7-8 days, while periodically irrigating the grains with a nutrient solution of potassium iodide. After the sprouts reach a length of 1 cm, the germinated grains are removed from the container, washed and crushed together with the sprouts to a particle size of not more than 1 mm. Then the resulting mass is extracted in water at a temperature of 35-40°C with a water ratio of 1:3-1:5 for 3-4 hours. On fabric filters or a centrifuge, the protein component is separated from the insoluble precipitate. Protein milk is pasteurized for 5-10 minutes at a temperature of 80-95°C, cooled and packaged.

The method for obtaining lentil milk is illustrated by the following examples.

Example 1 (prototype)

Lentil grains are washed and soaked in a solution containing 0.5 wt.% sodium bicarbonate at a temperature of 38°C for 3 hours in a ratio of 1:7 lentil solution. Then, after the time has elapsed, the solution is drained, the swollen lentils are washed and mixed with whey in a ratio of 1:5 and crushed to a finely dispersed state and kept in it for 30 minutes. The protein base is separated by filtration, a stabilizer is added in the amount of 0.25 wt.% and glucose in the amount of 1.5 wt.%. The resulting mixture is sent for heat treatment at a temperature of 85°C for 10 min, followed by cooling to 6°C. The resulting milk is stored until the moment of use at a temperature of 2-5°C for no more than 48 hours, at a temperature of 0-3°C for no more than 3 days.

Example 2

Lentil grains are washed several times in cold water, soaked for 10 hours in a nutrient solution of potassium iodide at a temperature of 20°C, with a salt concentration of 5 g/l of water in a lentil solution ratio of 1:4. After that, the grains are germinated in gauze moistened with water, scattering along the bottom of a flat container (while the container is constantly in a room with an air temperature of 4 ° C) and covered with plastic wrap, excluding air access. Germination goes on for 7 days, while periodically irrigating the grains with a nutrient solution of potassium iodide. After reaching a length of sprouts of 1 cm, the germinated grains are removed from the container, washed and crushed to a particle size of not more than 1 mm. Then the resulting mass is extracted in water at a temperature of 35°C with a water ratio of 1:3. On fabric filters or a centrifuge, the protein component is separated from the insoluble precipitate. Protein milk is pasteurized for 5 minutes at a temperature of 85°C, cooled to 4°C and packaged.

Example 3

Lentil grains are washed several times in cold water, soaked for 12 hours in a nutrient solution of potassium iodide, with a salt concentration of 10 g/l of water in a ratio of 1:3 lentil solution. Then the grains are germinated. scattering on the bottom of a flat container (while the container is constantly in a room with an air temperature of 6 ° C) and cover with plastic wrap, excluding air access. Germination goes on for 8 days, while periodically irrigating the grains with a nutrient solution of potassium iodide. After reaching a length of sprouts of 1 cm, the germinated grains are removed from the container, washed and crushed to a particle size of not more than 1 mm. Then the resulting mass is extracted in water at a temperature of 40°C with a water ratio of 1:5. On fabric filters or a centrifuge, the protein component is separated from the insoluble precipitate. Protein milk is pasteurized for 3 minutes at a temperature of 95°C, cooled to 4°C and packaged.

The resulting product was analyzed, the analysis data are presented in table 1.

Table 1.

Name of indicator Example data Example 1 (prototype) Example 2 Example 3 Taste and smell No bean flavor or odor Light taste characteristic of lentil grains without foreign tastes and odors Light taste characteristic of lentil grains without foreign tastes and odors Structure,
consistency Homogeneous liquid without stratification Fine dispersion without delamination Fine dispersion without delamination Appearance, color Cream colored liquid Creamy white Creamy white Mass fraction
fat, % 0.5 0.6 0.9 Mass fraction of protein, % 3.1 3.2 3.25 Mass fraction of carbohydrates, % 2.4 2.45 2.43 The content of iodine in
nutrient solution
(g/l) - 5 ten The content of iodine in
vegetable milk, mcg/kg 20 150 290 Oligosaccharide fraction:
Rafinose
Stachyose
Verbascose 0.4
1.9
0.5 0.2
1.5
0.3 0.25
1.8
0.4

The introduction of inorganic iodine into the composition of lentil milk during the germination of grains contributes to the normal functioning of the thyroid gland, better absorption of iodine in the body.

When 10 g of potassium iodide salt is added to the nutrient solution, the iodine content in the grain is 290 mcg/kg, with a daily intake of iodine of 150 mcg. Consequently, lentil milk, obtained in the amount of 500 grams, fully covers the daily human need for iodine.

Claims (1)

A method for producing lentil milk, including washing lentil grains in cold water to remove impurities, pre-soaking in a nutrient solution, grinding grains with simultaneous extraction, filtering the resulting composition, followed by heat treatment of the mixture, characterized in that pre-soaking is carried out at a temperature of 15-20 ° C for 10-12 hours in a nutrient solution of potassium iodide with a salt concentration of 5-10 g / l in the ratio of lentils: solution - 1: 3-1: 4, then the nutrient solution of potassium iodide is removed and further germination of lentil grains is carried out in gauze moistened with water at at a temperature of 4-6 ° C for 7-8 days until the sprouts reach a length of 1 cm, while irrigating the grains periodically with a solution of potassium iodide, then the sprouted grains are washed and the sprouts are crushed together with the grains to particles no larger than 1 mm, then the resulting mass extracted in water at a temperature of 35-40°C at a hydromodulus of 1:3-1:5 for 3-4 hours, obtained The protein component is separated from the insoluble precipitate by filtration through fabric filters or a centrifuge, the resulting milk is pasteurized for 5-10 minutes at a temperature of 80-95°C, cooled and packaged.