RU2013135776A - METHOD FOR PRODUCING PROTEIN-VITAMIN PRODUCTS USING SOY - Google Patents
METHOD FOR PRODUCING PROTEIN-VITAMIN PRODUCTS USING SOY Download PDFInfo
- Publication number
- RU2013135776A RU2013135776A RU2013135776/10A RU2013135776A RU2013135776A RU 2013135776 A RU2013135776 A RU 2013135776A RU 2013135776/10 A RU2013135776/10 A RU 2013135776/10A RU 2013135776 A RU2013135776 A RU 2013135776A RU 2013135776 A RU2013135776 A RU 2013135776A
- Authority
- RU
- Russia
- Prior art keywords
- protein
- vitamin
- coagulation
- soy
- disperse system
- Prior art date
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- 229940088594 vitamin Drugs 0.000 title claims abstract 5
- 239000011782 vitamin Substances 0.000 title claims abstract 5
- 238000004519 manufacturing process Methods 0.000 title 1
- 102000004169 proteins and genes Human genes 0.000 claims abstract 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract 4
- 238000005345 coagulation Methods 0.000 claims abstract 4
- 230000015271 coagulation Effects 0.000 claims abstract 4
- 240000000966 Allium tricoccum Species 0.000 claims abstract 2
- 235000006905 Allium tricoccum Nutrition 0.000 claims abstract 2
- 244000068988 Glycine max Species 0.000 claims abstract 2
- 235000008950 Sommerlauch Nutrition 0.000 claims abstract 2
- 239000005862 Whey Substances 0.000 claims abstract 2
- 102000007544 Whey Proteins Human genes 0.000 claims abstract 2
- 108010046377 Whey Proteins Proteins 0.000 claims abstract 2
- 239000012736 aqueous medium Substances 0.000 claims abstract 2
- 239000007864 aqueous solution Substances 0.000 claims abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical class CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract 2
- 235000014655 lactic acid Nutrition 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims abstract 2
- 150000007524 organic acids Chemical class 0.000 claims abstract 2
- 235000005985 organic acids Nutrition 0.000 claims abstract 2
- 235000015067 sauces Nutrition 0.000 claims abstract 2
- 238000000926 separation method Methods 0.000 claims abstract 2
- 210000002966 serum Anatomy 0.000 claims abstract 2
- 239000007787 solid Substances 0.000 claims abstract 2
- 239000000243 solution Substances 0.000 claims abstract 2
- 239000000126 substance Substances 0.000 claims abstract 2
- 235000011044 succinic acid Nutrition 0.000 claims abstract 2
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract 2
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Способ получения белково-витаминных продуктов с использованием сои, включающий приготовление белковой дисперсной системы, коагуляцию белковых веществ в ней растворами соответствующих органических кислот с последующим отделением коагулята от сыворотки, отличающийся тем, что белковую дисперсную систему готовят путем совместной дезинтеграции семян сои и листовой массы черемши в водной среде при соотношении 1:1:8, коагуляцию белка в ней проводят 5%-ным водным раствором или аскорбиновой, или янтарной, или молочной кислот или их композициями, или их комбинациями, при этом коагулят доводят до влажности 10-80%, а сыворотку смешивают с томатной пастой, содержащей 25-30% сухих веществ в весовом соотношении (1-8):1, получая белково-витаминные соусы и напитки.A method of producing protein-vitamin products using soy, including the preparation of a protein disperse system, coagulation of protein substances in it with solutions of the corresponding organic acids, followed by separation of the coagulate from serum, characterized in that the protein disperse system is prepared by the joint disintegration of soybean seeds and wild leek leaf mass in aqueous medium at a ratio of 1: 1: 8, protein coagulation in it is carried out with a 5% aqueous solution of either ascorbic or succinic or lactic acids or their compositions , or their combinations, while the coagulum is brought to a moisture content of 10-80%, and the whey is mixed with tomato paste containing 25-30% solids in a weight ratio (1-8): 1, obtaining protein-vitamin sauces and drinks.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2013135776/10A RU2555539C2 (en) | 2013-07-30 | 2013-07-30 | Method for protein-and-vitamin products manufacture with soya bean usage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2013135776/10A RU2555539C2 (en) | 2013-07-30 | 2013-07-30 | Method for protein-and-vitamin products manufacture with soya bean usage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2013135776A true RU2013135776A (en) | 2015-02-10 |
| RU2555539C2 RU2555539C2 (en) | 2015-07-10 |
Family
ID=53281548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2013135776/10A RU2555539C2 (en) | 2013-07-30 | 2013-07-30 | Method for protein-and-vitamin products manufacture with soya bean usage |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2555539C2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2751794C1 (en) * | 2020-10-21 | 2021-07-16 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Амурский государственный университет" | Method for producing soy-fern functional ingredient |
| RU2760594C1 (en) * | 2021-03-04 | 2021-11-29 | Федеральное государственное бюджетное образовательное учреждение высшего образования «Амурский государственный университет» | Method for preparation of functional application-specific products |
| RU2768284C1 (en) * | 2021-05-18 | 2022-03-23 | Федеральное государственное бюджетное образовательное учреждение высшего образования «Амурский государственный университет» | Method for preparing a milk-based paste product for specialized purposes |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2270569C2 (en) * | 2004-05-24 | 2006-02-27 | Государственное научное учреждение Всероссийский научно-исследовательский институт сои | Method for production of protein-carbohydrate product |
| RU2437557C1 (en) * | 2010-04-05 | 2011-12-27 | Государственное научное учреждение "Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук" | Method for production of protein-vitamin product |
| RU2437558C1 (en) * | 2010-04-08 | 2011-12-27 | Государственное научное учреждение "Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук" | Method for production of protein-vitamin product |
| RU2482696C2 (en) * | 2011-08-25 | 2013-05-27 | Государственное научное учреждение "Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук" | Method for preparation of protein-carbohydrate products of functional purpose |
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2013
- 2013-07-30 RU RU2013135776/10A patent/RU2555539C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2555539C2 (en) | 2015-07-10 |
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| HZ9A | Changing address for correspondence with an applicant | ||
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20160731 |