RU2181549C1 - Method of preparing product from chick-pea with enhanced biological value - Google Patents
Method of preparing product from chick-pea with enhanced biological value Download PDFInfo
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- RU2181549C1 RU2181549C1 RU2000132854/13A RU2000132854A RU2181549C1 RU 2181549 C1 RU2181549 C1 RU 2181549C1 RU 2000132854/13 A RU2000132854/13 A RU 2000132854/13A RU 2000132854 A RU2000132854 A RU 2000132854A RU 2181549 C1 RU2181549 C1 RU 2181549C1
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- extraction
- protein
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- chick
- water temperature
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- 238000000034 method Methods 0.000 title claims abstract description 9
- 235000010523 Cicer arietinum Nutrition 0.000 title claims abstract description 5
- 244000045195 Cicer arietinum Species 0.000 title claims abstract description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 238000000605 extraction Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000004471 Glycine Substances 0.000 claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 4
- 239000000725 suspension Substances 0.000 claims description 5
- -1 glycine amino acid Chemical class 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 2
- 238000005345 coagulation Methods 0.000 claims 1
- 230000015271 coagulation Effects 0.000 claims 1
- 238000013329 compounding Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 1
- 239000001110 calcium chloride Substances 0.000 abstract 1
- 229910001628 calcium chloride Inorganic materials 0.000 abstract 1
- 239000013029 homogenous suspension Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 7
- 229960002449 glycine Drugs 0.000 description 6
- 235000015145 nougat Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000000433 anti-nutritional effect Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 235000013905 glycine and its sodium salt Nutrition 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 108010046334 Urease Proteins 0.000 description 1
- 244000170226 Voandzeia subterranea Species 0.000 description 1
- 235000013030 Voandzeia subterranea Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000007924 ground bean Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 125000000896 monocarboxylic acid group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
Изобретение относится к молочной промышленности и может быть использовано при производстве молочно-белковых продуктов. The invention relates to the dairy industry and can be used in the production of milk protein products.
Известен способ получения соевого продукта, при котором предварительно измельченные соевые бобы смешивают с водой, экстрагируют в течение 90 мин при 65-70oС. Полученную суспензию обрабатывают раствором соли CaCl2, производят разделение скоагулированного белка и сыворотки и смешивание с нерастворимым остатком.A known method of obtaining a soya product, in which pre-ground soybeans are mixed with water, extracted for 90 minutes at 65-70 o C. the resulting suspension is treated with a solution of CaCl 2 salt, produce separation of the coagulated protein and whey and mixing with an insoluble residue.
Недостатком способа является то, что полученный соевый продукт содержит антипитательные вещества, которые тормозят действие протеолитических ферментов поджелудочной железы, вызывают растройство пищеварения, снижают усвояемость питательных веществ. Технический результат - повышение усвояемости питательных веществ продукта. The disadvantage of this method is that the resulting soybean product contains anti-nutritional substances that inhibit the action of proteolytic enzymes of the pancreas, cause digestion, reduce the digestibility of nutrients. EFFECT: increased assimilation of nutrients of a product.
Это достигается тем, что предварительно измельченные бобы нута смешивают с водой из расчета 1:10, осуществляют экстракцию полученной суспензии в течение 60-70 мин. Причем первые 3-5 мин температура воды составляет 83-90oС, в дальнейшем температура воды составляет 55-60oС.This is achieved by the fact that pre-ground chickpea beans are mixed with water at a rate of 1:10, and the resulting suspension is extracted for 60-70 minutes. Moreover, the first 3-5 minutes the water temperature is 83-90 o C, in the future, the water temperature is 55-60 o C.
Полученную после экстракции гомогенезированную суспензию обрабатывают СаСl2 до появления на поверхности суспензии сыворотки. После этого производят разделение скоагулированного белка и сыворотки с последующим смешиванием осажденного белка и нерастворимого остатка и добавляют к полученной смеси аминокислоту глицин в количестве 0,03 - 0,3% в зависимости от срока хранения.The homogenized suspension obtained after extraction is treated with CaCl 2 until a serum suspension appears on the surface. After this, the coagulated protein and serum are separated, followed by mixing the precipitated protein and the insoluble residue, and glycine amino acid in the amount of 0.03-0.3% is added to the resulting mixture, depending on the shelf life.
Предлагаемый способ позволяет повысить эффективность белка и усвояемость питательных веществ продукта. The proposed method improves the efficiency of the protein and the digestibility of the nutrients of the product.
Это обусловлено тем, что инактивация антипитательных веществ нуга (ферменты уреаза, липоксидаза, ингибиторы трипсина, сапонины) происходит при 83oС и выше, а активная денатурация белка нуга происходит при 95oС и выше. Причем чем дольше процесс обработки бобов нуга высокой температурой, тем больше потери питательной ценности.This is due to the fact that the inactivation of anti-nutritional substances nougat (urease enzymes, lipoxidase, trypsin inhibitors, saponins) occurs at 83 o C and higher, and active denaturation of the nougat protein occurs at 95 o C and higher. Moreover, the longer the process of processing nougat beans with high temperature, the greater the loss of nutritional value.
Кратковременное воздействие на измельченные бобы высокой температуры исключает денатурацию белка, при этом происходит практически полная инактивация ингибирующих веществ нуга (см.таблицу). Short-term exposure to ground beans of high temperature excludes protein denaturation, and almost complete inactivation of inhibitory substances of nougat occurs (see table).
Проведение процесса экстракции на первом этапе при температуре воды ниже 80oС не позволяет полностью инактивировать ингибирующие вещества нуга, но при этом частично разрушаются аминокислоты, что обуславливает снижение биологической ценности белка и соответственно коэффициент его эффективности. Оптимальная продолжительность I этапа экстракции составляет 3-5 мин. Длительность II этапа экстракции более 55 мин экономически нецелесообразно.Carrying out the extraction process at the first stage at a water temperature below 80 o C does not allow to completely inactivate the inhibitory substances of nougat, but amino acids are partially destroyed, which leads to a decrease in the biological value of the protein and, accordingly, its efficiency coefficient. The optimal duration of the first stage of extraction is 3-5 minutes. A duration of stage II extraction of more than 55 minutes is not economically feasible.
Аминоуксусная кислота "Глицин для пищевых целей" по ТУ 2639-223-05763458-00 и ГОСТ 5860-75 "Кислота аминоуксусная" с изменением 1,2 разрешена Министерством здравоохранения РФ в качестве пищевой добавки ("Гигиенические требования к качеству и безопасности продовольственного сырья и пищевых продуктов" СанПиН 2.3.2.560-96, приложение 9). Amino acetic acid "Glycine for food purposes" according to TU 2639-223-05763458-00 and GOST 5860-75 "Amino acetic acid" with a change of 1.2 is approved by the Ministry of Health of the Russian Federation as a food additive ("Hygienic requirements for the quality and safety of food raw materials and food products "SanPiN 2.3.2.560-96, appendix 9).
Глицин за счет реакционноспособных групп NH2 и COOH обладает консервирующим свойством, что позволяет сохранить качество полученного продукта при концентрации глицина в продукте 0,03% до 2 суток, при концентрации 0,3% - до 10 суток хранения.Glycine due to the reactive groups NH 2 and COOH has a preservative property, which allows to maintain the quality of the obtained product at a glycine concentration in the product of 0.03% up to 2 days, at a concentration of 0.3% - up to 10 days of storage.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2000132854/13A RU2181549C1 (en) | 2000-12-26 | 2000-12-26 | Method of preparing product from chick-pea with enhanced biological value |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2000132854/13A RU2181549C1 (en) | 2000-12-26 | 2000-12-26 | Method of preparing product from chick-pea with enhanced biological value |
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| Publication Number | Publication Date |
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| RU2181549C1 true RU2181549C1 (en) | 2002-04-27 |
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| RU2000132854/13A RU2181549C1 (en) | 2000-12-26 | 2000-12-26 | Method of preparing product from chick-pea with enhanced biological value |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2778448C1 (en) * | 2021-11-26 | 2022-08-18 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет пищевых производств" | Method for producing chickpea flour |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1078249A (en) * | 1976-11-19 | 1980-05-27 | Bristol-Myers Squibb Company | Low carbohydrate oilseed lipid-protein comestible |
| US4677065A (en) * | 1986-03-24 | 1987-06-30 | Aktieselskabet De Danske Sukkerfabrikker | Production of improved protein isolate derived from seeds of a grain legume |
| RU2054265C1 (en) * | 1994-02-28 | 1996-02-20 | Татьяна Яковлевна Бограчева | Method of preparing protein isolate and starch from pea |
| RU2105494C1 (en) * | 1996-05-27 | 1998-02-27 | Дальневосточный государственный аграрный университет | Method of soybean product preparing |
-
2000
- 2000-12-26 RU RU2000132854/13A patent/RU2181549C1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1078249A (en) * | 1976-11-19 | 1980-05-27 | Bristol-Myers Squibb Company | Low carbohydrate oilseed lipid-protein comestible |
| US4677065A (en) * | 1986-03-24 | 1987-06-30 | Aktieselskabet De Danske Sukkerfabrikker | Production of improved protein isolate derived from seeds of a grain legume |
| RU2054265C1 (en) * | 1994-02-28 | 1996-02-20 | Татьяна Яковлевна Бограчева | Method of preparing protein isolate and starch from pea |
| RU2105494C1 (en) * | 1996-05-27 | 1998-02-27 | Дальневосточный государственный аграрный университет | Method of soybean product preparing |
Non-Patent Citations (1)
| Title |
|---|
| EL-CRHARABLI BANO C. Cicer aritinum extractability of chickpea (cicer arietinum) protein. "Res.Food Sei and Nutr. Proc. 6 th Ind. Congr. Food Sei and Technol.", Dublin, Sept., 1983, Vol. 1,27-28. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2778448C1 (en) * | 2021-11-26 | 2022-08-18 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет пищевых производств" | Method for producing chickpea flour |
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