RU2385629C1 - Procedure of preparing soya bean protein products - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: soya bean are wetted in water. Further they are crumbled; protein substances are extracted and suspension is prepared. Protein is coagulated in suspension and settled on a solid fraction. Also coagulation is performed with water solution of tomato paste wherein contents of dry substances is 12.5% and ratio is 1:1 at temperature of suspension 50-60C. Then solid fraction is separated from suspension and conditioned to moisture contents 30%. Notably, it is possible to mix produced soya bean protein product with meat, fish and vegetable stuffing at ratio 1:3, to pre-pack it into a glass container of 0.5 dm3 capacity and to sterilise under a specified mode. Also this product can be granulated into granules of 1.0-2.0 mm diametre at temperature 150C during 15-20 min. Further, the product can be mixed with mince meat at ratio 1:2, granulated into granules with diametre 3.0 mm and dried at temperature 140C during 25-30 min. ^ EFFECT: facilitating production of natural food products containing vegetable and animal protein, fats, and adequate amount of carbohydrates with good organoleptic indices of long shelf life, increased terms of sale and utilisation. ^ 6 cl, 6 ex

Description

The invention relates to the food industry, in particular to methods for preparing high-protein food products based on soy and multicomponent products using them.

A known method of preparing a soy protein product, including soaking soybeans in twice the amount of water at a temperature of 60 ° C, grinding the swollen beans in eight times the amount of water and simultaneously extracting them, introducing a coagulant (5% solution of acetic acid) into the resulting suspension the amount of 0.2% by weight of the suspension, followed by precipitation of the extracted protein on a solid fraction and bringing the pH to 4.5, separating the serum and bringing the mixture to a moisture content of 16%, additional grinding of the obtained product is a pasty state (RF Patent №2218816 method for producing a protein product, IPC ⁷ A23L 1/20 A23J 1/14 -. prototype).

The disadvantages of this method are the high acidity of the finished product due to the introduction of a solution of acetic acid as a coagulant, the presence of a grayish tint, sour taste and the smell of vinegar in the finished product, a significant amount of unused waste in the form of serum after protein coagulation, a limited shelf life due to high humidity product.

The objective of the present invention is to obtain natural foods with high organoleptic properties and nutritional value, without the use of chemical coagulants, as well as obtaining combined foods with long shelf life.

This is achieved by the fact that coagulation of the protein in suspension is carried out with an aqueous solution of tomato paste with a content of 12.5% solids in a 1: 1 ratio at a temperature of the suspension of 50-60 ° C, followed by separation of the solid fraction from the suspension, bringing it to a moisture content of 30%.

The resulting soy protein product with a moisture content of 30% in a ratio of 1: 3 is mixed with minced meat, Packed in a glass jar with a capacity of 0.5 DM ³ and sterilized at a temperature of 120 ° C for 40 minutes.

The resulting soy protein product with a moisture content of 30% in a ratio of 1: 3 is mixed with minced fish, Packed in a glass jar with a capacity of 0.5 DM ³ and sterilized at a temperature of 118 ° C for 40 minutes.

The resulting soy protein product with a moisture content of 30% in a ratio of 1: 3 is mixed with minced meat, Packed in a glass jar with a capacity of 0.5 DM ³ and sterilized at a temperature of 116 ° C for 40 minutes.

The resulting soy protein product is formed into granules with a diameter of 1.0-2.0 mm and dried at a temperature of 150 ° C for 15-20 minutes.

The resulting soy protein product is mixed with minced meat in a ratio of 1: 2 is formed into granules with a diameter of 3.0 mm and dried at a temperature of 140 ° C for 25-30 minutes.

The technical result consists in the fact that this method allows to obtain natural high-protein food products with good organoleptic characteristics, high nutritional value, with long shelf life.

The method is as follows.

Soybean seeds are inspected, washed, and soaked in twice the amount of water for swelling. After a 2-3-fold increase in volume, soybean seeds are crushed in an eight-fold amount of water with the simultaneous extraction of protein substances, then a coagulant is introduced into the suspension - a 12.5% aqueous solution of tomato paste in a ratio of 1: 1 containing organic acids, mineral and coloring substances (lycopene), dietary fiber and vitamins, while to reduce the duration of coagulation, as well as to reduce the activity of anti-nutritional substances, the mixture is heated to a temperature of 50-60 ° C, at the end of coagulation, t erduyu fraction whose humidity was adjusted to 30%.

.Soy protein product is mixed with prepared minced meat in a ratio of 1: 3, mixed thoroughly to evenly distribute the components, Packed in prepared glass jar I-82-500 and subjected to heat sterilization according to the following regime:

.

.Soy protein product is mixed with minced fish in a ratio of 1: 3, mixed thoroughly to evenly distribute the components, Packed in a prepared glass jar I-82-500 and subjected to heat sterilization in the following mode:

.

.Soy protein product is mixed with prepared and chopped vegetables (zucchini, squash, eggplant, pumpkin, radish, turnip, beets, carrots, cucumbers, white cabbage, red or cauliflower, spinach, sorrel, fern, nettle), in the form of minced meat in a ratio of 1 : 3, mix thoroughly, packaged in prepared glass jar I-82-500 and subjected to heat sterilization according to the following regime:

.

Soy protein product is formed in the idea of granules with a diameter of 1.0-2.0 mm and dried for 15-20 minutes at a temperature of 150 ° C to a moisture content of 10-12%, then cooled, the product is Packed in a polymer package.

Soy protein product is mixed with minced meat raw materials in the form of minced meat in a ratio of 1: 2, then molded in the form of granules with a diameter of 3 mm and dried at a temperature of 140 ° C for 25-30 minutes to obtain a dry meat and vegetable product with a long shelf life.

Example 1

Soybean seeds are inspected by removing damaged or damaged specimens. Then washed in running water to remove dust and dirt. The washed seeds are soaked in twice the amount of water to increase the volume by 2-3 times and soften the seeds. After soaking, the seeds are washed in running water to remove contaminants and partially detached shell.

Then the swollen seeds are crushed in eight times the amount of water, while at the same time the protein substances are extracted and the suspension is formed. A coagulant is added to the resulting suspension to precipitate protein substances.

To obtain a natural highly nutritious food product without the use of chemicals, an aqueous solution of tomato paste with a solids content of 12.5% is used as a coagulant, which is obtained as follows. A container with tomato paste containing 25% solids is inspected, opened, the paste is inspected and dissolved in water in a ratio of 1: 1 to obtain a solids content in the solution of 12.5%.

The use of a tomato paste solution with a higher concentration of solids complicates the mixing process, leads to an uneven distribution of components in suspension during coagulation. The concentration of solids in a solution of tomato paste of less than 12.5% does not properly affect the organoleptic characteristics of the finished product (does not impart a characteristic taste, color and aroma) and slows down the process of aggregation of protein particles and precipitation.

To coagulate the protein substances of the soybean product, the prepared tomato paste solution in the suspension: coagulant ratio as 1: 1 is added to the resulting suspension. That is, 500 g of a tomato paste solution is added per 500 g of soy suspension. The introduction of a smaller amount of coagulant slows down the process, leads to incomplete isolation of protein substances, obtaining not pronounced taste, aroma and color of the finished clot. The introduction of more soy suspension gives the finished product a specific bean aftertaste and smell.

After mixing, the mass is subjected to heating at a temperature of 50-60 ° C until coagulated flocculent particles and a clear yellow-orange serum appear. Heating is necessary to partially inactivate the anti-nutritional substances contained in the suspension, accelerate the process of aggregation of protein substances and the formation of a precipitate in the form of a protein clot. At a temperature below 50 ° C, the duration of the process of coagulation of protein substances increases, while energy consumption increases, at a temperature above 60 ° C heating is impractical, as the processes of denaturation of protein and coloring substances, vitamins, leading to the loss of valuable nutrients.

As a result of coagulation, a solid and liquid fraction is formed. The liquid fraction (serum) is separated by pressing, bringing the moisture content of the product to 30%. The resulting product contains vegetable protein, fat, minerals, fiber and vitamins.

The resulting protein clot has an attractive appearance: a paste-like product of a uniform consistency, a pleasant pink-red color of various intensities (depending on the quality of the original tomato paste), a pleasant taste with a slight acidity, a moderate smell with the aroma of tomato products, without extraneous taste and smell.

The chemical composition of the soy protein product is as follows (in%): water - 30, solids - 70, including proteins - 31.8, fats - 14, carbohydrates - 16.3, minerals - 7.9 (including Na , K, Ca, Mg, P, Fe), as well as vitamins β-carotene, B ₁ , B ₂ , PP, C and lycopene. Energy value of 318.4 kcal.

Using a tomato paste solution as a coagulant allows you to get a natural food product without the use of chemical coagulants, which has high organoleptic properties, is high in proteins, vegetable fats, carbohydrates, including fiber, enriched with minerals and vitamins, lycopene.

This product can be used as a food ingredient or additive in the preparation of meat, fish, vegetable culinary dishes, canned food or food concentrates.

Example 2

Meat (pork, beef, veal, lamb, horse meat, venison, poultry) frozen or chilled is defrosted in air for 6-24 hours, depending on the type and size of the carcasses, then subjected to inspection and stripping, toilet, butchering, deboning and the core. Vein meat is cut into pieces weighing 50-100 g and ground on a spinning top with a diameter of 2-3 mm lattice holes, salt and spices are added to the minced meat in an amount of 1% by weight of meat.

Obtained in example 1, the soy protein product is added to the prepared minced meat in a ratio of 1: 3, that is, 750 g of minced meat and 250 g of soy protein product are taken per 1000 g of the minced binary composition. The addition of a smaller amount of soy protein product slightly affects the rheological performance of the minced meat, its structure remains loose, with a low viscosity and stickiness, when a larger amount of soy protein product is added, the consistency becomes thick, the minced meat loses its meat taste. The components are mixed in a meat mixer for their uniform distribution over the entire mass, then the minced meat is shaped into containers and packed into a glass jar with a capacity of 0.5 dm ³ , the jar is sealed with tin lids and sent for sterilization.

, то есть в течение 25 минут банки нагревают в аппарате до температуры в центре тары 120°С, выдерживают при данной температуре в течение 40 минут, затем охлаждают консервы до температуры в аппарате 30-40°С в течение 25 минут. Режим стерилизации установлен на основании термофизических замеров в центре банки и соответствует требованиям промышленной стерильности для данной ассортиментной группы консервов.The use of containers of larger capacity is not advisable for this type of canned food, since canned foods have a dense consistency and are difficult to warm up, it takes considerable time to achieve the sterilizing effect, and increasing the duration of sterilization will lead to a deterioration in the appearance of the finished product and irreversible changes in the chemical composition. Sterilize a sealed container with the product by mode

that is, for 25 minutes, the cans are heated in the apparatus to a temperature in the center of the container of 120 ° C, kept at this temperature for 40 minutes, then canned food is cooled to a temperature in the apparatus of 30-40 ° C for 25 minutes. The sterilization mode is established on the basis of thermophysical measurements in the center of the can and meets the requirements of industrial sterility for this assortment group of canned food.

Sterilization at temperatures above 120 ° C and a duration of more than 40 minutes leads to a deterioration in the appearance of canned food, there is a baking of the mass to the inner surface of the container, darkening of the outer layers of minced meat, significant losses of valuable nutrients are observed as a result of denaturation, destruction, dextrinization and other processes caused by prolonged heating at high temperature. Sterilization at lower temperature conditions for a duration of less than 40 minutes does not allow reaching the requirements for canned products; pathogenic microflora can remain in canned food, which can develop and lead to spoilage and bombing.

The minced meat has a very attractive appearance - the mass is uniform, dense, when laid out of the jar it retains its shape, a pleasant color - from pink to pink-red is uniform throughout the mass, the taste and smell are pronounced, meaty, without extraneous smacks and smells, the consistency is uniform tender, moderately dense, without air spaces.

Adding soy protein product to minced meat helps stabilize the minced meat. This is due to the fact that the soy protein product acts as a thickener (increases water retention capacity), gives the mass the required stickiness and viscosity; gives minced meat high organoleptic characteristics: improves the color of the product, reduces the dose of sodium nitrite introduced, gives a thick, dense texture, improves the taste of the product; enriches the chemical composition: vegetable proteins, full in amino acid composition, carbohydrates, which are practically absent in meat raw materials, minerals and vitamins. Sterilization of minced meat can increase the shelf life of up to 2 years.

Example 3

Frozen or chilled sea or ocean fish of all families of varieties I and II are defrosted in water with a temperature of no higher than 15 ° C with a ratio of fish and water of at least 1: 2 until the temperature in the thickness of the meat is no higher than 1 ° C, then the fish are washed in running water, remove excess water. Prepared carcasses of fish are passed through cutting machines, where the meat is separated from bones, skin and simultaneously crushed to a particle size of 2-3 mm, salt and spices are added to the crushed fish meat in an amount of 1% by weight of minced meat.

Obtained in example 1, the soy protein product is added to minced fish in a ratio of 1: 3, that is, 750 g of minced fish and 250 g of soy protein product are taken per 1000 g of the minced binary composition. The addition of a smaller amount of soy protein product slightly affects the rheological performance of the minced meat, its structure remains watery, when a larger amount of soy protein product is added, the consistency becomes excessively thick, the minced meat acquires a distinct fish taste. The components are mixed in a meat mixer for their uniform distribution over the entire mass, then the minced meat is shaped into containers and Packed in a glass jar with a capacity of 0.5 DM ³ , the jar is sealed with tin lids and sent for sterilization.

, то есть в течение 25 минут банки нагревают в аппарате до температуры в центре тары 118°С, выдерживают при данной температуре в течение 40 минут, затем охлаждают консервы до температуры в аппарате 30-40°С в течение 25 минут. Режим стерилизации установлен на основании термофизических замеров в центре банки и соответствует требованиям промышленной стерильности для данной ассортиментной группы консервов, сокращение продолжительности стерилизации и снижение температуры не позволяет достигнуть полной стерильности продукта и приводит к порче продукта при хранении, более жесткие режимы стерилизации способствуют обезвоживанию продукта и образования водного отстоя при хранении консервов, а также потере ценных питательных веществ.Sterilize a sealed container with the product according to the regime:

that is, for 25 minutes, the cans are heated in the apparatus to a temperature in the center of the container 118 ° C, kept at this temperature for 40 minutes, then canned food is cooled to a temperature in the apparatus 30-40 ° C for 25 minutes. The sterilization mode is established on the basis of thermophysical measurements in the center of the can and meets the industrial sterility requirements for this assortment of canned food, reducing the duration of sterilization and lowering the temperature does not allow to achieve complete sterility of the product and leads to spoilage of the product during storage, more stringent sterilization conditions dehydrate the product and water sludge during storage of canned food, as well as the loss of valuable nutrients.

The minced meat has an attractive appearance, pleasant color, taste and smell, a uniform dense texture.

Adding soy protein product to minced fish positively affects the organoleptic properties of the finished product - it gives a harmonious rich taste, improves the smell of the finished product, eliminating the fishy odor, promotes the formation of a gentle, moderately dense, but not loose homogeneous consistency, and significantly increases its nutritional value enriches the chemical composition with plant proteins, carbohydrates, including dietary fiber, vitamins (D and E) and mineral and coloring substances, has an antioxidant effect. Sterilization increases shelf life up to 2 years.

Example 4

Raw vegetables (zucchini, squash, eggplant, pumpkin, radish, turnip, beets, carrots, cucumbers, white cabbage, red cabbage, or cauliflower, spinach, sorrel, fern, nettle) are washed, cleaned of inedible parts (peels, stalks and ovary residues , sepals, leaves, tops, etc.), then cut into mugs, shavings, columns or cubes.

Prepared vegetables are blanched in water for 3-5 minutes to soften and facilitate the grinding process. To increase calorie content, to give a specific taste and aroma, some vegetables are fried in vegetable oil at an oil temperature of 130-140 ° C. Roasted or blanched raw materials are ground on tops to a particle size of 2-3 mm.

Obtained in example 1, the soy protein product is added to the minced meat in a ratio of 1: 3, that is, 750 g of minced vegetable and 250 g of soy protein product are taken per 1000 g of the minced binary composition, salt is added in an amount of 1% by weight of the mixture. The addition of a smaller amount of soy protein product does not significantly affect the rheological performance of the minced meat; when you add a larger amount of soy protein product, the consistency becomes excessively thick, the minced meat loses its pronounced taste of the vegetables from which it is made.

. Режим стерилизации установлен на основании термофизических замеров в центре банки и соответствует требованиям промышленной стерильности для данной ассортиментной группы консервов.The components are mixed, the finished product is hot (at a temperature of 83 ± 2 ° C), packaged in prepared glass containers with a capacity of 0.5 dm ³ , the container with the product is sealed and sterilized according to the regime:

. The sterilization mode is established on the basis of thermophysical measurements in the center of the can and meets the requirements of industrial sterility for this assortment group of canned food.

The introduction of a soy protein product into canned food can increase the nutritional value of ready-made canned food by enriching the product with proteins, carbohydrates, including dietary fiber, lipids, minerals and vitamins.

Soy protein product gives canned food a thicker, smudged texture, attractive appearance, harmonious taste.

Example 5

From the soy protein product obtained in Example 1, granules with a diameter of 1.0-2.0 mm are formed by passing the mass through a spinning top or pasta press, and they are sent for drying. The size of granules with a diameter of more than 2.0 mm reduces the drying efficiency, since with an increase in the drying temperature, the surface layers of the granules dry quickly and a dry crust forms on the surface, while the inner layers do not have time to warm up to the drying temperature. The resulting crust complicates the process of evaporation of moisture from the surface of the product, as a result, the product is steamed and becomes inhomogeneously dried throughout the mass. When forming granules with a diameter of less than 1.0 mm, moisture is quickly removed from the product, the product is dried out, as a result it does not retain its shape and acquires a crumbly consistency, which complicates subsequent packaging.

The formed granules are dried in a convective manner at a temperature of 150 ° C for 15-20 minutes. Raising the drying temperature above 150 ° C reduces the drying time, but increases the cost of heat, there is a danger of overdrying the product. At temperatures below 150 ° C, the drying time increases, and, therefore, the entire production process. Drying is completed when a characteristic red-brown color appears. At the same time, caramelization of carbohydrates takes place within 15-20 minutes, and the product acquires an attractive appearance.

The finished soy protein product has high organoleptic properties, due to the use of tomato paste the color of the product becomes saturated, the smell and taste are pronounced, the consistency is moderately brittle, porous. The product is quickly restored during rehydration, has a high swelling due to the dietary fiber contained in it.

The product is stored in sealed packaging at a temperature of 10-15 ° C and a relative humidity of 75%, for 18 months without impairing its organoleptic, physico-chemical characteristics.

Example 6

Obtained in example 1, the soy protein product is added to the prepared non-fat minced meat in a ratio of 1: 2, that is, 666 g of minced meat and 333 g of soy protein product, as well as 1 g of mustard powder acting as an antioxidant are taken per 1000 g of binary composition , to prevent spoilage of the finished dry product. The addition of a smaller amount of soy protein product slightly affects the organoleptic characteristics and chemical composition of the finished product; when more soy protein product is added, the minced meat loses its meat taste.

Granules with a diameter of 3.0 mm are formed from the resulting mixture by passing the mass through a spinning top and directing them to drying. The size of granules with a diameter of more than 3.0 mm reduces the drying efficiency, preventing the uniform evaporation of moisture. When forming granules with a diameter of less than 3.0 mm, moisture is quickly removed from the product, the product burns from the surface.

The formed granules are dried in a convective manner at a temperature of 140 ° C for 25-30 minutes. Raising the drying temperature above 140 ° C leads to the rapid release of fat on the surface of the granules, the cohesion of the granules with each other and their uneven drying. At temperatures below 140 ° C, the drying process is delayed, the product is steamed, oxidative processes are possible. Drying is carried out for 25-30 minutes until the appearance of a characteristic red-brown color, a pleasant smell of dried meat, during this time the moisture content in the product reaches 7-10%.

The finished soy protein product is characterized by high organoleptic properties, the smell and taste of the product are pronounced meat, the consistency is uniform, porous. The product quickly recovers upon rehydration, has a high swelling capacity due to the dietary fiber contained in it.

Store the product in sealed packaging at a temperature of 10-15 ° C and a relative humidity of not more than 75% for 18 months.

The obtained soy protein products in the form of granules can be used as an independent food product, and also after rehydration as a protein supplement in the preparation of culinary dishes, sausages, canned food, food concentrates, etc. in the food industry and catering.

The proposed method allows to obtain food products containing vegetable and animal proteins, fats, a sufficient amount of carbohydrates, with good organoleptic characteristics (pleasant appearance, harmonious taste, smell, etc.), are natural products, and long-term storage allows you to increase the terms of implementation and use.

The method can be implemented on standard equipment in the food industry.

Claims (6)

1. A method of preparing soy protein products, including soaking soybean seeds, grinding and extracting the protein to obtain a suspension, coagulating the protein in suspension with sedimentation of the coagulated protein on a solid fraction, followed by separation of the solid fraction, characterized in that the protein is coagulated in suspension by an aqueous solution tomato paste with a content of 12.5% solids in a 1: 1 ratio at a suspension temperature of 50-60 ° C, followed by separation of the solid fraction and bringing it to a moisture content of 30%. 2. The method according to claim 1, characterized in that the solid fraction is mixed with minced meat in a ratio of 1: 3, Packed in a can of I-82-500 and sterilized in mode

. 3. The method according to claim 1, characterized in that the solid fraction is mixed with minced fish in a ratio of 1: 3, Packed in a can of I-82-500 and sterilized in mode

. 4. The method according to claim 1, characterized in that the solid fraction is mixed with minced meat in a ratio of 1: 3, Packed in a can of I-82-500 and sterilized in mode

. 5. The method according to claim 1, characterized in that the solid fraction is formed into granules with a diameter of 1.0-2.0 mm and dried at a temperature of 150 ° C with an exposure of 15-20 minutes 6. The method according to claim 1, characterized in that the solid fraction is mixed with minced meat in a ratio of 1: 2, molded into granules with a diameter of 3 mm and dried at a temperature of 140 ° C with an exposure of 25-30 minutes