SU1750594A1 - Method of preparing vegetable milk - Google Patents

Abstract

The invention relates to the food industry and can be used in the development of special nutrition for children with hypersensitivity to cow milk proteins. The aim of the invention is to improve the quality of the product and reduce the duration of the process. To obtain the product according to the proposed method, peanut nuts are used, which are cleaned, crushed to a homogeneous mass, mixed with water in a ratio of 1: (), the mixture is kept and boiled, cooled, then separated, obtaining a protein fraction with a protein content of 6-8 %

Description

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The invention relates to the food industry, and more specifically to the production of products for baby food, and can be used in the development of special products for young children and older, in cases of hypersensitivity to cow's milk proteins.

The purpose of the invention is to improve the quality of the product and reduce the duration of the process of its production.

The goal is achieved in that according to the method, which includes cleaning plant raw materials, grinding it to a homogeneous mass, obtaining a water dispersion, boiling the latter and cooling, the peanut nut seeds are used as a vegetable raw material with a ratio of ground nuts to water dispersion of 1: (4 -5) followed by separation from the resulting

dispersions by the method of separation of the protein fraction with a protein content of 6-8%.

The caloric content of arachis is high, rich in natural plant protein, essential amino acids such as tryptophan, leucine, valine, lysine, essential amino acids: glutamic and asparginic acids, tyrosine, alanine, arginine; as well as good taste, this new component can be classified as necessary for baby food. Upon receipt of peanut milk, peanut cream is also excreted, which is also a valuable raw material for baby food.

The products use the protein portion of the aqueous dispersion of peanuts. To do this, peeled and dried peanut kernels are wiped to a homogeneous mass in the mill, mixed with 4-5 parts of water,

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The mixture is held for swelling of the particles, for 2.5-3 hours, and then boiled with stirring for 20–30 in. At the end of cooking, the amount of sugar is added to the mixture, 5–7% by weight. After that, the mixture is cooled and passed through a separator l separated cream, the residue is homogenized. Ascorbic acid is added to the finished batch of homogenized milk in an amount of 0.05-0.075 wt.% And sterilized. Peanut milk concentrate is obtained, in which the 20% protein fraction contains 6.0 ± 0.7 g of carbohydrates. Compound porridge is prepared on this basis, or the concentrate is mixed with fruit or vegetable puree, and also added to jelly, coffee or cocoa. The chemical composition of peanut nuts, g / 100 g dried peanuts: protein 29.7; fat 50.2; carbohydrates (mono and disaharas) 4,5; starch 6.3; ash 0.29. The composition of peanut proteins includes 18 amino acids, including 8 essential ones. Peanut fat (peanut butter) consists of 9 fatty acids with a predominant content of oleic and linoleic fatty acids. Of the mineral elements found in the seeds of peanuts, mg: sodium 26; potassium 732; calcium 85; phosphorus 390; magnesium 202; iron 6. The study of the vitamin composition revealed the presence of; mg; W 0.84, 62 0.13; PP 14.74; beta carotene traces; tocopherol 17; Sigma-tocopherol 2 Hygienic studies of peanuts and peanut milk for the presence of aflatoxins were carried out. W, 62, Ci, € 2. Found that within the sensitivity of the method, they are not detected. The level of pesticides DDT and its other metabolites (sum of isomers) is less than 0.01. hexachlorane, lidan (sum of isomers of HCH) 0.01 mg / kg in terms of finished product, which corresponds to the sanitary and hygienic standards for the content of pesticides in children's and dietary products and in the raw materials of their production. No other pesticides were found in the raw materials. The salt content of heavy metals in peanut products, mg / kg mercury, lead, mouse, was not detected; copper 0.3; Zinc 1.0 (in terms of ready-to-eat product) This corresponds to sanitary and hygienic and sanitary and epidemiological rules and standards for maximum allowable concentrations of heavy metals and mice in food raw materials and food products.

Example 1: Prewashed, dried, and cleaned peanut kernels are wiped in a laboratory mill until smooth, 100 g of which is mixed with 400 ml of boiled water to obtain 20% peanut milk concentrate.

Blend the mixture for 3 hours to swell the particles. Then boil with constant stirring for 0.5 hours. At the end of cooking, add 25 g

sugar, the mixture is cooled and passed through a laboratory separator to separate the cream, the residue is homogenized. Ascorbic acid 0.15 g is added to the finished batch of homogenized milk.

0 The mixture is sterilized for 10 minutes at 90 ° C.

The resulting product has a peanut milk concentration of 20% and contains, g: fat 6; protein 6,15, carbohydrates 6,1. Received

5 vegetable milk from peanuts is packed in sterile jars and sterilized at 80 ° C for 7 minutes.

PRI mme R 2. The process is carried out as in Example 1, only 100 g of the peanut mass is mixed with 350 ml of boiled water. After swelling for 4 hours, boil for 20 minutes, 30 g of sugar is added, cooled and separated. During the separation process, undisturbed peanut mass particles are released.

5 PRI me R 3. The process is carried out as in Example 1, but 100 g of peanut mass is mixed with 600 ml of water. After swelling for 3 hours, boil for 30 minutes, add 30 g of sugar, cool and separate. Product

0 packaged and immediately sterilized. A product is obtained having a concentration of 18% and containing, g fat 5; protein 5.3; carbohydrates 6. Organoleptic and physico-chemical indicators of the product are good, but its biological value is reduced in protein. The products of examples 1 and 3 are used to make porridge. To do this, the contents of a jar of peanut milk are diluted 2 times with water and added

0 to different amount of grains boiled in water (semolina, rice, etc.)

The resulting peanut milk can also be used for cocktails, added to coffee, tea, fruit mixes and

5 other children's and dietary meals.

Due to the high quality structure of peanut milk, dishes prepared on its basis, fruit and vegetable

0 puree, as well as the absence of negative and side effects, it can be used as complementary foods in the diet of children older than 8 months to improve the protein (amino acid) and fat value of food.

5 Evaluation of the effectiveness of vegetable milk from peanuts was carried out on the basis of clinical, physiological and biochemical studies.

Studied the “line physiological parameters in children; power analysis, calculation

chemical composition of the diet, appetite, presence of regurgitation, nature of the stool, allergies, body weight and height dynamics, head and chest circumference, thickness of the subcutaneous fat fold, physical and psychomotor development, morbidity, urine, blood and intestinal microflora, calculation protein efficiency ratio.

Biochemical studies: metabolic indices (according to the results of balance studies were studied i): nitrogen, calcium and phosphorus,

Peanut milk, cereals and fruit mixes cooked on it received 60 healthy children from 1 to 3 years old for 10 days — 1 month c. The daily volume was from 50 to 300 ml.

As a result of approbation, no child who received peanut milk and dishes based on it had any disruptions in appetite, allergic reactions, changes in stool patterns, there was a positive change in weight, body height, head circumference, chest, subcutaneous fat thickness. folds, protein efficiency ratio of 11.4. The psychomotor development of the examined children corresponded to the age. Pathological changes in the analysis of urine, blood and feces in the examined children during testing

No products were observed. Biochemical analyzes corresponded to age norms. Blood calcium levels against the background of the use of the proposed products tended to increase to normal.

The proposed concentration of peanut milk is optimal, since at such a concentration in 100 ml of 20% peanut milk contains 6.2 ± 0.4 g

protein, 6.0 ± 0.25 g of fat, 6.8 ± 0.7 g of carbohydrates. The use of peanut milk makes it possible to compensate for the shortage of dairy products and, moreover, to replace them completely for children with cow intolerance.

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Claims (1)

The invention of the method of preparing vegetable milk, including the purification of vegetable raw materials, its grinding to a homogeneous mass, obtaining an aqueous dispersion, boiling the latter and cooling, in order to improve the quality of the product and reduce the duration of the process peanut nuts are used, the ratio of ground kernels to water in an aqueous dispersion is 1: (4-5), followed by separation of the protein fraction from the resulting dispersion with a protein content of 6-8%.