RU2297773C1 - Method for production of soy food protein from genetically non-modified soybean - Google Patents

Abstract

FIELD: food processing industry, in particular foodstuff production from genetically non-modified soybean.

SUBSTANCE: claimed method includes soybean gradation, drying, breakage on four parts, husking, heating up to 55-70°C and moistening; softening, providing flattened flakes of 0.35 mm in thickness, hexane extraction with 70 % ethanol aqueous solution, drying for 4.5 h at 85-95°C to remove rest alcohol and trypcin component and production of food protein. Produces protein is further powered and homogenized in 20 % NaOH solution. Homogenized product is dissolved in water and sprayed into container followed by drying therein.

EFFECT: food protein of high quality obtained without using of additional equipment.

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Description

The invention relates to the food industry and can be used in the manufacture of food products from genetically unmodified soy.

The prior art method for producing food protein from soybeans, disclosed in the description of the patent of the Russian Federation RU 2007927, published 09.10.1992, IPC-7 A 23 J 1/14. The specified method consists in obtaining edible protein from plant materials, which involves grinding the raw material, its extraction in an alkaline medium, separation of the alkaline extract, isoelectric precipitation of the protein from the extract, washing and removing alkaloids, while the alkaloids are removed immediately after grinding the raw material by extracting it with liquid carbon dioxide at a pressure above atmospheric and separation of the CO ₂ extract without pressure relief, which is carried out in the process of alkaline extraction before separating the alkaline extract. This allows to increase the protein yield by facilitating the diffusion of alkaline extractant at elevated pressure and facilitating its separation due to disruption of the cell walls of the raw material during pressure relief during alkaline extraction, which increases the productivity of the method, and also due to the physical properties of liquid carbon dioxide only alkaloids, but also fat-soluble substances such as chlorophyll. The extraction with liquid carbon dioxide is carried out by at least one impregnation of the raw material with liquid dioxide, its alloy, depressurization to atmospheric and re-impregnation when the fused carbon dioxide is returned. This allows the raw material to be crushed in order to increase the phase contact surface and the mass transfer rate during extraction with liquid carbon dioxide and an alkaline extractant, which further increases the productivity of the process by reducing the time.

However, the method described above has low productivity and considerable labor costs for its production, due to the fact that in this known method it is necessary to process significant masses of raw materials that are "swollen" in an alkaline environment, consuming a significant amount of reagents and using complex technological parameters.

As a prototype of the proposed technical solution, a method for producing food protein from vegetable raw materials - soybeans, disclosed in the description of patent RU 2124844 C1, published on 01/20/1999, IPC-7 A 23 J 1/14, can be adopted. In this method, which consists in cleaning the feedstock, grinding it with bran, obtaining a centrate and centrifuged meal, coagulating protein as a raw material isolate from the centrifuge, as well as extracting lipids using liquid carbon dioxide under atmospheric pressure, after grinding the plant material, its dissolution and suspension in water, followed by isolation of the raw protein isolate and meal, and the extraction of lipids is carried out at the last stage of the process directly from the obtained raw isolate and meal. In this case, the extraction of lipids is carried out flowing intermittently, passing liquid carbon dioxide through the mass of the isolate. However, the extraction of lipids is carried out at a pressure of 5.6-6.5 MPa, and the grinding of soybeans is carried out at a temperature not exceeding 40 ° C to obtain grains with sizes less than 45-65 microns. In a preferred embodiment, the dissolution and suspension of plant materials is carried out in drinking water having a pH of 6-7.

As a disadvantage of the above method, it should be noted the relative complexity of ensuring the technical conditions under which the extraction of lipids is realized. So, the indicated extraction process is possible only if the pressure is higher than 5 MPa, and carbon dioxide used as a solvent in order for it to assume a liquid state of aggregation (from a usual gaseous state under normal conditions) must be cooled beforehand.

Thus, the technical task of the present invention is the ability to implement extraction processes under normal conditions (i.e., at room temperature, atmospheric pressure, etc.), without the implementation of complex technological processes that require high pressure or high / low temperature.

The specified technical problem is achieved due to the fact that the largest soybeans sorted by quality are dried, then each bean is crushed into four parts and the husks are suctioned, then heated to a temperature of 55-70 ° C and the moistened parts of the bean are driven between soft rotations after softening rollers to obtain tapered flakes with a thickness of the order of 0.35 mm, then the resulting flakes are subjected to hexane extraction to a residual oil concentration in the useful product of not more than 0.5%, after which the product is dried for evaporation of the residual hexane, after which the dried useful product is subjected to extraction with a 70% aqueous solution of ethyl alcohol by pouring from above the useful product moved on a conveyor belt to separate pure protein from polysaccharides, after which the specified pure protein is subsequently dried for 4.5 hours at a temperature of 85 -95 ° C to remove residual alcohol and trypsin component and obtain food protein, which is then ground to a powder state and homogenized in a 20% NaOH solution, and then homogenized The isolated product is dissolved in water and the resulting soybean food protein is sprayed in the form of a solution into a container where it is dried by means of a spray trader.

The proposed method is implemented as follows.

Harvested beans of genetically unmodified soybeans are sorted by size and quality. The specified process is quite easy to automate. To do this, it is enough to take several sieves with different mesh sizes and pass the collected soybeans sequentially through the indicated sieves, starting from the sieve with the largest mesh. Only those soybeans that are smaller than the mesh size will pass through the sieves. Larger soybeans will remain in the sieve. As a result, all soybeans will be sorted into several groups, the amount of which is determined by the number of sieves used. After that proceed to the next step of the proposed method. The largest and highest-quality (i.e. without visible putrid areas) of the sorted soybeans are sequentially dried, peeled and crushed, plasticized and flattened.

a) The drying process can be easily carried out by means of a fan forcing warm air into the area of sorted soybeans. Preliminary drying is necessary in order to facilitate the subsequent process of their peeling. As a result of drying the beans, their husk easily peels off their core.

b) Peeling of soybeans can be automated by passing the beans through a crushing machine, breaking the beans into four parts and a chamber with a vacuum suction of the husk. Due to the fact that the husk after drying does not adhere very tightly to their core, it is relatively easily separated from the core and removed by vacuum suction.

c) In order to plasticize the exfoliated quarters of soybeans, they are preheated to 55 ÷ 70 ° C, and then moistened with water or steam. After these operations, soybeans soften (plasticize) and become more suitable for subsequent processing.

d) After plasticizing soy beans, they are driven between two rotating rollers. At the exit of the rollers from soybeans, flattened flakes with a thickness of about 0.35 mm are obtained.

Then they proceed to the main stage of processing soybeans: the resulting product — flattened soybean flakes is sequentially subjected to hexane extraction, dried and subjected to alcohol extraction. In this case, at the stage of hexane extraction from soybeans, fatty oils are separated from the initial product, while at the stage of alcohol extraction, polysaccharides are separated from the initial product.

To implement these processes, flattened flakes of soy beans are placed on a moving conveyor belt and the corresponding solvent is poured on top of them. In the case of hexane extraction, hexane is used as solvent. Passing through flattened soya bean flakes, hexane along with it washes out all the fatty oils from them. After this process, a useful product is formed - “white flakes” (ie protein + polysaccharides) and a suspension of hexane with fatty oils not dissolved in it. After hexane extraction, the concentration of oils in a useful product does not exceed 0.5%.

As a result of the studies, it was found that when using the well-known procedure for distillation of hexane (application of elevated temperature, steaming), hexane is eliminated from the surface layers of “white flakes” faster than from internal ones. As a result of drying, the top layer acquires rigidity and a crust that impedes the process of removing residual hexane from the inner layers. In addition, the use of high temperature negatively affects the process of preserving a healthy product. In this regard, the innovation used is that after hexane extraction, the useful product is dried at room temperature, at which the drying process is accompanied by the natural distillation of hexane in all layers equally. The specified process is carried out in order to evaporate residual hexane settled in it after hexane extraction from a useful product (“white flakes”) by natural evaporation.

Starting alcohol extraction, an aqueous solution of ethyl alcohol (about 70%) is used as a solvent. Just as in the case of hexane extraction, the useful product is placed on a moving conveyor belt and a solution of ethyl alcohol is poured on top of it. Passing through a useful product, a solution of ethyl alcohol along with itself washes out all polysaccharides from it. After this process, food protein and a solution of polysaccharides in ethanol separated from it are formed.

After the extraction processes described above, they proceed to the last step in obtaining soy protein, which is included in various nutritional supplements. As part of this step, food protein is sequentially dried, heat-treated, ground, homogenized in an alkaline medium and dissolved in water, then the resulting product, soybean food protein, is sprayed into the user's container using a spray trader and dried.

a) The drying process necessary to remove residual alcohol in the protein is carried out using a vacuum drying unit in which the protein is evaporated and dried for four and a half hours at a temperature of 85-95 ° C. This allows you to further remove the trypsin component from the processed product.

b) In order to give the edible protein a powdery form (the powder can easily be added to any food product), it is crushed using a portable turbine-type mill (ultra-rotor). Thus, soy protein powder will be obtained at the output of the ultra-rotor.

c) In order to give soy protein the ability to dissolve better in water, it is homogenized in an alkaline medium, for example, in a 20% NaOH solution. In this case, the protein molecules, previously coiled into a spiral, are straightened and the “water-sensitive” atoms of these molecules occupy a position in them in which these atoms can easily interact with water. Soy protein processed in this way can easily dissolve in water.

The practice of using an alkaline medium for homogenization shows that precipitation and dilution with water (and not an acidic medium) result in a protein of increased biological value, since this process is not accompanied by the destruction of some amino acids, as occurs in alkaline protein solutions with conventional methods for preparing the isolate. In addition, solving the problem of straightening protein molecules and increasing their interaction with water, the use of water as a medium for dissolving protein with subsequent drying fixes the straightening process due to the fact that the straightened molecules have already entered into interaction with water. Therefore, their subsequent drying is the operation of bringing a well-soluble protein to a state of convenient storage and dosed use.

d) After the homogenization process, the resulting product is dissolved in water and sprayed by means of a spray trader (atomizer) into the appropriate container of the user. This process is necessary in order to give the food soy protein greater “functionality” (ie, the ability to uniformly dissolve in those products into which it will subsequently be added). So, the food soy protein subjected to the process under consideration, when added to food products, will chemically bind not only water, but also various fats. Spraying a water-dissolved protein is also essentially a process of additional homogenization due to mechanical action under pressure, as a result of which the fibrous protein molecules are loosened and destroyed.

d) Dry the resulting product, after which it is ready for use. The final indicators obtained according to the claimed technology of food soy protein

Table Indicators Amino Acids (per 100 g of protein) The composition of the minerals (mg / 100 g) Moisture% 8 Threonine 4.2 Sodium eleven Protein,% 69-71 Serine 5,6 Potassium 2200 Fat% one Glutamic acid 19.5 Calcium 350 Ash,% 7 Proline 5.2 Phosphorus 820 Fiber% 5 Glycine 4.6 Iron eleven pH 6.9-7.2 Alanine 4.4 Magnesium 335 Nutritional value, kcal per 100 g 290 Cystine 1,6 Zinc 3 Valine 5,0 Copper 1,2 Methionine 1.4 Isoleucine 4.8 Phenylalanine 5.3 Histidine 2.7 Lysine 6.4 Arginine 7.6 Tryptophan 1,5 Aspartic acid 11.5

The food protein obtained in the manner described above is then packaged and sent as intended.

The proposed method for producing food protein from legumes of genetically unmodified soybeans, in addition to increasing the productivity of producing food protein, reducing labor costs for its production and improving its quality, additionally allows the technological implementation of the extraction process under normal conditions, without the implementation of complex technological processes that require providing high pressure or high (low) temperature.

Claims (1)

A method of producing soybean food protein from legumes of genetically unmodified soybeans, characterized in that the largest soybeans sorted by quality are dried, then each bean is crushed into four parts and peeled off with a vacuum suction, then heated to a temperature of 55-70 ° C and moistened parts beans after softening are driven between the rotating rollers to obtain flattened flakes with a thickness of about 0.35 mm, then the resulting flakes are subjected to hexane extraction to a residual concentration of oils in a useful product e more than 0.5%, after which the product is dried to evaporate the residual hexane, after which the dried useful product is subjected to extraction with a 70% aqueous solution of ethyl alcohol by pouring from above the useful product moved along the conveyor belt to separate the protein from polysaccharides, after which the protein is sequentially dried for 4.5 hours at a temperature of 85-95 ° C to remove residual alcohol and the trypsin component and obtain food protein, which is then ground to a powder state and hom geniziruyut in 20% NaOH solution and then homogenized product is dissolved in water and sprayed by spreydraera soy protein food obtained as a solution in the container, where it is dried.