WO2004017765A1 - Produit proteine et vitamine « la graine eveillee » - Google Patents

Produit proteine et vitamine « la graine eveillee » Download PDF

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Publication number
WO2004017765A1
WO2004017765A1 PCT/UA2003/000026 UA0300026W WO2004017765A1 WO 2004017765 A1 WO2004017765 A1 WO 2004017765A1 UA 0300026 W UA0300026 W UA 0300026W WO 2004017765 A1 WO2004017765 A1 WO 2004017765A1
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WO
WIPO (PCT)
Prior art keywords
protein
mass
vitamin
product
soy
Prior art date
Application number
PCT/UA2003/000026
Other languages
English (en)
Russian (ru)
Inventor
Oleg Vasyl'ovych Tsyhulyov
Lidiya Dmytrivna Kachanovs'ka
Natal'ia Hryghor'evna Ivanova
Original Assignee
Tsyhulyov Oleg Vasyl Ovych
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tsyhulyov Oleg Vasyl Ovych filed Critical Tsyhulyov Oleg Vasyl Ovych
Publication of WO2004017765A1 publication Critical patent/WO2004017765A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins

Definitions

  • Izves ⁇ en bel ⁇ v ⁇ -vi ⁇ aminny ⁇ du ⁇ [Zayav ⁇ a ⁇ ⁇ ° 95104492, ⁇ P ⁇ 6, ⁇ 23 ⁇ _ 1/30, 1997] [1] s ⁇ de ⁇ zhaschy syv ⁇ chn ⁇ -bel ⁇ vy ⁇ ntsen ⁇ a ⁇ , s ⁇ evy bel ⁇ vy ⁇ ntsen ⁇ a ⁇ , yachmenn ⁇ -s ⁇ l ⁇ d ⁇ vy e ⁇ s ⁇ a ⁇ , sa ⁇ a ⁇ zu, and vi ⁇ aminy v ⁇ du following ⁇ i Comparison of components, mass. %:
  • the product can optionally contain milk-protein concentrate in the amount of 0.1 - 29.3 mass. %; beta-carotene - in the amount of 0.04 - 0.08 mass. %, a quick contribution to the ideally concentrated concentrate in a quantity of 11, 0 - 26.0 mass. %; Tumbler filler - onion in quantities of 1 to 4 mass. %
  • the method of obtaining the protein-vitamin product [1] is in the process of thoroughly mixing all the ingredients of the product.
  • Protein-vitamin product [1] is characterized by low biological value and, in practice, the absence of a medical-therapeutic product.
  • the protein-vitamin product was known on the basis of soy (shlep) [ ⁇ nic ⁇ force ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ admir ⁇ admir ⁇ admir admiratory admir / ⁇ réelle ⁇ réelle / / 18/2/3 ⁇ 1190 ⁇ , ⁇ Economics ⁇ . ⁇ . 11-15] [2].
  • the well-known protein-vitamin product contains polysaccharides, protein, fatty acids and water at the next body ratio, mass. %:
  • the peeled beans are self-cooled (heated to 50 ° C and humidified) with subsequent grinding. From the obtained preparations, they extract oil using a fat-containing liquid - hexane with a boiling temperature of 60-70 ° ⁇ . Then, the non-fried soya bean products are treated with water (100-105 ° C), dried, cooled, and pulverized. After rsseva to fractions receive a protein-vitamin product in the form of soya seeds and soya flour, which are processed food products. It follows from the technical nature of the described method, the implementation of its process ensures the production of a protein-and-vitamin product, components in the form of an actual mechanical mixture.
  • the personal and quantitative composition of the protein and vitamin product [3] is ensured by the technology of its production. After calculating and calibrating the beans, they are loaded into the bunker and, with the help of the secondary equipment, are equally disposed of in the same way.
  • Moving and expanding tape transfers the product into the heat treatment zone (process zone).
  • the length of the process zone along the conveyor belt is 1200 mm and consists of the sum of the zones of 3 reactive light blocks, each 400 mm. Each block of light emitted by an author.
  • the speed of the tape movement is adjustable in the range of 5-60 mm / s, which allows you to realize the processing time of 5 to 200 s.
  • the resulting protein and vitamin product is char- acterized by a high nutritional and biological value, the expressed value of a real exchange energy - 18.2 - 18; high absorption rate - 87.1 - 91, 0%; Significant and favorable equipment in relation to heavy metals - 89 - 100%, which ensures a decrease in the percentage of medical expenses; reduced by 50 - 70% of energy costs for digestion and assimilation of soybean meal; with enhanced health and therapeutic properties.
  • ⁇ ⁇ sn ⁇ vu iz ⁇ b ⁇ e ⁇ eniya ⁇ s ⁇ avlena task ⁇ az ⁇ ab ⁇ a ⁇ bel ⁇ v ⁇ -vi ⁇ aminny ⁇ du ⁇ s ⁇ i, ⁇ bladayuschy n ⁇ vym ⁇ m ⁇ le ⁇ s ⁇ m ⁇ aches ⁇ venny ⁇ and ⁇ liches ⁇ venny ⁇ ⁇ a ⁇ a ⁇ e ⁇ is ⁇ i ⁇ ⁇ sn ⁇ vny ⁇ ⁇ m ⁇ nen ⁇ v na ⁇ ivn ⁇ g ⁇ b ⁇ ba s ⁇ i, ⁇ bes ⁇ echivayuschi ⁇ increase s ⁇ a s ⁇ aneniya lechebn ⁇ - ⁇ ila ⁇ iches ⁇ i ⁇ sv ⁇ ys ⁇ v ⁇ i d ⁇ s ⁇ izhenii vys ⁇ i ⁇ ⁇ i ⁇ a ⁇ elny ⁇ and v ⁇ us ⁇ vy ⁇ sv ⁇ ys ⁇ v and having ⁇ mu ⁇ las
  • the rest is food.
  • BSP ⁇ bel ⁇ a weight
  • the protected bean is protected by a convenient, convenient and convenient place to put food in it, that is, receive detergent, i.e. I’m looking for
  • the resulting protein-vitamin product is processed as a healthy food with elements of a separate food, a healthy treatment is consumable
  • the invention is implemented as follows.
  • Moving and expanding tape transfers the product into the heat treatment zone (process zone).
  • the length of the thermal zone along the ribbon of the transformer is 1200 mm and is the sum of the zones of the thermal radiation of each other.
  • power supply units are supplied with voltage from 140 to 220 ⁇ , which makes it possible to receive a free coupled light inlet on April 2 .
  • the speed of the tape movement is adjustable in the range of 5 - 60 mm / s, which allows you to realize the processing time of 5 to 200 s.
  • the resulting BSP will contain an increased, high quality protein and a higher number of “living” protein.
  • the claimed protein and vitamin product consumes properties that are known to the famous product [3]: high digestibility - 87, 1 - 91, 0%; Significant positive share in relation to heavy metals in the range of 89 - 100%, which ensures a decrease in the percentage of the costs of the business; reduced by 50 - 70% energy costs for digestibility and assimilation of the product; Enhanced health and healing properties.
  • the inventive BOP is in turn affected by an increase in the sustainability of the high therapeutic and healing properties, which is a good result of the 30th.
  • composition and basic characteristics of the protein-vitamin product "Awakened Seed", which is a manifestly depressed issue, is a matter of fact. Distribution methods.
  • the acid composition was divided by the automatic acid analysis of type 339 of the “Ecological Society” (Czech Republic).
  • the sample under study was diluted in the ⁇ Economics-citric buffer ⁇ - 2.2 ⁇ 0.02 and applied to the foreign exchange ring of the dose.
  • the quantitative evaluation of the test sample was calculated on the basis of the standard standard mixture of amino acids.
  • the quantity of each amino acid in milligrams per 100 mg of raw material is obtained by multiplying the quantity of amino acid molecules by the corresponding molar mass.
  • Acidic acid which inhibits the activity of indispensable amino acids, was shared in the percentage of the original activity.
  • the production of results on the automatic analysis of the amino acid type ⁇ -339 is ⁇ 3%.
  • raw materials are free from bean soybean with a moisture content of 12 ⁇ 2%.
  • the basic processing is carried out in a stationary mode at the unit described earlier.
  • the cleaned and calibrated beans are placed in a single layer on the tape of the transformer.
  • the line of the conveyor moves at a speed of 20 mm per second and sends the bean into the zone
  • the processed beans from the tape of the transformer are sent to a fresh bunker from the terminal with a temperature of 60 ⁇ 3 ° ⁇ , they are released to the pull-down unit. It receives a flattened bean in the form of a plate with a value of a significant growth factor of 2.0.
  • the resulting protein and vitamin product is supplied by the following quantitative composition, mass. %: biochemical complex - 49.5 proteins - 41, 5 - water - 9.0
  • the protein contains a commercially available, independent, independent amine acid 33.0% of the mass.
  • the activity of the cattle at the amino acid level is 125%.
  • the product takes therapeutic and prophylactic properties for at least 30 days.
  • the quantitative and quantitative indicators of the resulting BOP are described in the table, Example 4.
  • amino acid is significantly increased.
  • the value of the negative deflection significantly exceeds the value of 2.5, i.e. There is a mechanical destruction of the bean in comparison with the grinding of the bean in a known method [4].
  • the quality of the resulting good supply of power supply is kept at the level of the free power supply of the product [4].
  • the amount of indispensable amino acids in the result of the denaturation process reaches only 15%, the efficiency of the product does not exceed 100%.
  • the treatment period for the medicinal and therapeutic products is only 10 days.
  • Protein and available ⁇ are essential amino acids (17 - 40% of the mass of the protein), which are characterized by a high activity (125 - 130%).
  • Protein-and-vitamin product, made in the form of full-fat plates, is characterized as “healthy food”, which is highly curative It should be noted that for the first time we prepared the protein-vitamin product obtained in the form of edible plates of a full soy. A significant gain in the availability of the protein and vitamin product is that there is a 30% increase in the therapeutic value of the product.

Abstract

L'invention concerne des produits à base de soja, pouvant servir d'aliments dotés de propriétés curatives et prophylactiques. Le but de l'invention est de concevoir la composition d'un produit protéiné et vitaminé (BVP) possédant un nouvel ensemble de caractéristiques qualitatives et quantitatives propres aux principaux composants des graines de soja, lesdites caractéristiques permettant d'allonger la durée de conservation des propriétés curatives et prophylactiques, tout en garantissant de hautes qualités nutritives et gustatives. L'invention concerne un BVP de soja contenant : des protéines, dont la quantité d'acides essentiels disponibles s'élève à au moins 17 % poids du poids des protéines, lesquelles représentent 41,5 à 51,5 % poids ; un complexe biochimique représentant 42,5 % à 49,5 % poids ; de l'eau pour le reste. Le BVP selon l'invention, qui se présente sous la forme de plaques de graines de soja entières, possède de hautes propriétés de consommation et curatives et prophylactiques particulières, lesquelles restent inaltérées durant 25 à 30 jours.
PCT/UA2003/000026 2002-08-22 2003-08-06 Produit proteine et vitamine « la graine eveillee » WO2004017765A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
UA2002086923A UA57575C2 (en) 2002-08-22 2002-08-22 PROTEIN AND VITAMIN PRODUCT OF SOYBEAN ôPROBUHZDENNOE SEMIAö, METHOD FOR PRODUCTION THEREOF, INSTANT FOOD SUBSTANCE, FOOD SUBSTANCE AND DRIED PROTEIN AND VITAMIN PRODUCT
UA2002086923 2002-08-22

Publications (1)

Publication Number Publication Date
WO2004017765A1 true WO2004017765A1 (fr) 2004-03-04

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Family Applications (1)

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PCT/UA2003/000026 WO2004017765A1 (fr) 2002-08-22 2003-08-06 Produit proteine et vitamine « la graine eveillee »

Country Status (3)

Country Link
RU (1) RU2271371C2 (fr)
UA (1) UA57575C2 (fr)
WO (1) WO2004017765A1 (fr)

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RU2521809C1 (ru) * 2013-08-26 2014-07-10 Олег Иванович Квасенков Способ производства консервов "салат из мяса индейки и брюссельской капусты"
RU2565959C1 (ru) * 2014-10-20 2015-10-20 Олег Иванович Квасенков Способ производства консервов "борщ сибирский с фрикаделями"
RU2630314C2 (ru) * 2015-12-29 2017-09-07 Ольга Иосифовна Кутина Хлебец рыбный с растительными компонентами

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RU2078518C1 (ru) * 1994-09-21 1997-05-10 Валерий Исаакович Курец Способ приготовления суспензии сои
RU2186501C2 (ru) * 2000-02-09 2002-08-10 Олег Васильевич Цыгулев Состав шрота сои "пробужденное семя", способ его получения и способ получения соевого молока

Patent Citations (3)

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Publication number Priority date Publication date Assignee Title
RU2059388C1 (ru) * 1992-04-29 1996-05-10 Владимир Иванович Головченко Способ получения полуфабриката из люпина для продуктов питания
RU2078518C1 (ru) * 1994-09-21 1997-05-10 Валерий Исаакович Курец Способ приготовления суспензии сои
RU2186501C2 (ru) * 2000-02-09 2002-08-10 Олег Васильевич Цыгулев Состав шрота сои "пробужденное семя", способ его получения и способ получения соевого молока

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UA57575C2 (en) 2006-04-17
RU2003115982A (ru) 2005-01-27
RU2271371C2 (ru) 2006-03-10

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