Method for production of protein-vitamin-mineral functional product

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used during preparation of functional purpose protein-vitamin or protein and mineral products using soya. Method envisages combined disintegration of soya seeds with Laminaria and water in ratio of soya seeds:Laminaria:water of 1:1:7. Then performing separation of liquid soya-Laminaria fraction from mixture and protein coagulation at temperature of 70–75 °C by adding of ascorbic acid 5 % aqueous solution at ratio of soya-Laminaria fraction:ascorbic acid of 1:0.15. Then obtained coagulate and remaining insoluble soya-and-Laminaria residue is molded and conditioned till moisture content of 9–50 %.

EFFECT: invention allows to produce functional food products with high organoleptic indices, as well as nutritional and biological value.

1 cl, 1 dwg, 1 tbl, 1 ex

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: jars filled with compote are heated in a 150°C air flow at a rate of 8.5-9.0 m/s during 8 minutes and in 100°C water during 18-20 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned with a frequency equal to 0.166 s-1.

EFFECT: method allows to reduce the process duration, enhance the product quality, prevent thermal breakage of containers and simplify the technological process and the apparatus design.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-3000. The jars filled with compote are heated in a 150°C air flow at a rate of 1.5-2 m/s during 26 minutes and in 100°C hot water during 25 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 30 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.33 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-500. The jars filled with compote are heated in a 120°C air flow at a rate of 8.5-9 m/s during 9 minutes and in 100°C water during 15 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to flour-grinding, food concentrate, cereal, confectionary, bakery, starch- and sugar-processing industries, and may be used to control process of thermal treatment of dispersed food products, namely, grain, cereal, flour, starch, sand sugar, dried and finely ground breadcrumbs, etc. The method is realised as follows: dispersed food product is prepared. Flat sample of loose layer is formed by pouring of dispersed product into reservoir. Ambient temperature and product temperature on upper surface of loose layer are measured. Ambient temperature around sample is maintained constant. Continuous infrared heating of sample to specified temperature is carried out. Upper surface of sample of loose layer is exposed to infrared radiation by radiant flux in oscillating mode. Temperature field is detected on upper surface and inside sample during infrared heating, as well as amplitude of oscillations of average temperature of sample during infrared heating in oscillating mode. Value of radiant flux of infrared energy is measured on upper surface of sample during infrared heating, as well as amplitude and frequency of oscillations of radiant flux of infrared energy on upper surface of sample during infrared radiation in oscillating mode. Angle of phase shift of radiant flux and average temperature of sample is determined in infrared radiation in oscillating mode. Produced data is used to calculate integral radiating ability of dispersed food products according to author's formula given in invention formula.

EFFECT: using method of invention will make it possible to increase efficiency of technological process control and accordingly to increase yield of target product, to reduce time of process and to increase accuracy of quality parametres control due to higher accuracy and reliability of measurement facilities.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to flour grinding, food-concentrates, cereals, confectionery, bakery, starch-and-sugar-processing and may be used for control of the process of thermal treatment of dispersive food products, such as grains, cereals, flour, sand sugar and salt. The method is implemented as follows. The dispersive food product is prepared. One forms a flat sample of the sifted layer by way of the dispersive food product sifting into a vessel. One measures environmental temperature and food product temperature on the upper surface of sifted layer. Environmental temperature is maintained around the sample at a permanent level. One performs uninterrupted infrared heating of the samplel to a specified temperature. One performs infrared treatment of the upper surface of the sifted layer sample with a radiant flux in oscillating mode. One determines temperature field on the upper surface of and inside the sample in the process of infrared heating. One determines oscillation amplitude of the sample medium temperature in the process of infrared treatment in oscillating mode. One measures the infrared energy radiant flux quantity on the sample upper surface in the process of infrared heating. One measures amplitude and frequency of oscillation of the infrared energy radiant flux on the sample upper surface in the process of infrared treatment in oscillating mode. One determines the angle of phase displacement of the radiant flux oscillation and the sample medium temperature in the process of infrared treatment in oscillating mode. One calculates integral absorption capacity of dispersive food products according to a patented formula explained in the invention formula.

EFFECT: invention allows to enhance yield of the target product, to reduce the time of technological processes implementation and to enhance precision of control of qualitative properties due to a higher precision and reliability of measurement instruments.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder from quartz glass, with an electric heater installed on it, made in the form of a high-resistance spiral coiled on its surface and fixed by heat-insulation with reflective inner surface, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the gap between them of not greater than 4 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder with an electric heater with reflective inner surface installed on it, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the annular gap between them of not greater than 2 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology of processing liquid substances like milk, juice etc. Device consists of pasteurisation chamber comprising several modules sequentially, parallely or jointly with help of conduits connected. Each module comprises operational cylinder with mounted inside quartz tube with split for leaking treated liquid not exceeding 2 mm. Source of infrared rays is installed into quartz tube.

EFFECT: improving quality of treating food product due to simplification of forming thin coat in operational cylinder and reducing energy costs by 15% with the same productivity.

1 dwg

FIELD: food-processing industry.

SUBSTANCE: method involves two stages: first stage includes heating by means of microwave radiation to temperature of 85-140 C under atmospheric pressure in chamber, and second stage includes cooling to temperature of 30-50 C by evaporating part of moisture when pressure within chamber is reduced to 1.0-10 mm of mercury column; holding during 5-20 min; at first disinfection stage, product may be treated with water or steam supplied in an amount providing increase in moisture content by 1-3%.

EFFECT: improved quality of basic material owing to improved microbiological properties.

4 cl, 6 ex

FIELD: pasteurizing equipment for fluid food products such as milk, juices, beer, jelly, and pastes.

SUBSTANCE: pasteurizer has cylindrical upright working chamber and electric infrared emitter coaxially arranged in working chamber. Outlet reservoir is equipped with fluid product outlet opening and window communicating with lower part of working chamber. Pasteurizer has temperature detector for detecting temperature of pasteurized product and apparatus for feeding of fluid product onto inner wall of working chamber upper part, said apparatus being equipped with cavity, fluid product inlet opening and throttling portion for discharging fluid product onto working chamber wall. Working chamber is positioned for rotation relative to geometric longitudinal axis. Working chamber is rotated by means of electric drive. Such construction allows operating mode with stabilized thickness of film of liquid product under pasteurization process to be set.

EFFECT: increased efficiency in pasteurization of liquid products, including products with increased viscosity.

6 cl, 4 dwg

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. The soya bean product contains protein in an amount of at least 60 wt % or at least 90 wt % (N×6.25) that is isolate in terms of dry weight (N×6.25) is obtained from supernatant of soya bean protein micellar mass precipitate. A calcium salt or another bivalent salt is added to the supernatant before concentration, after initial concentration or after final concentration to obtain conductance equal to nearly 2 - nearly 30 mSm. The precipitate is removed from resultant solution; pure soya bean pH is optionally adjusted till the level is equal to nearly 1.5 - nearly 4.4. The solution is concentrated to nearly 50-400 g/l. Before drying, the concentrated protein solution is optionally filtered by way of dialysis. The beverage is represented by acid solution with soya bean protein product dissolved therein.

EFFECT: inventions group ensures manufacture of a product soluble in acid medium; therewith one obtains transparent solutions thermally stable at lower pH values; the products may be used for alcohol-free and sport beverages enrichment with protein.

20 cl, 22 tbl, 12 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used during protein-and-vitamin products manufacture with soya bean usage. The method envisages manufacture of soya bean seeds protein disperse system by way of combined disintegration of soya bean seeds and rampson leaf mass in water medium, protein coagulation in the water medium with 5% water solution or ascorbic or amber or lactic acids or their compositions or combinations; the coagulate is conditioned till moisture content is equal to 10-80%; whey is mixed with tomato paste at a ratio of (1-8):1 to produce protein-and-vitamin sauces and beverages.

EFFECT: method allows to manufacture protein-and-vitamin products of green colour with shades and a fine garlic flavour which contain a biologically active complex represented by proteins plus vitamin C plus β-carotene.

1 dwg, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used during preparation of protein-carbohydrate products based on soya beans. The method envisages combined disintegration of soya bean seeds and peel of citrus fruits (taken at a ratio of 1:1) in water medium, till obtainment of a protein-carbohydrate finely dispersed system, subsequent division of the mixture into the protein-carbohydrate dispersed system and soya bean-citrus insoluble remains, protein coagulation in the water-carbohydrate system with water solution of ascorbic and amber acids, taken at a ratio of 1:1, till formation of a coagulant and the coagulant conditioning to moisture content equal to 10-90%.

EFFECT: method allows to obtain products with high organoleptic properties and biological value.

2 cl

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used during preparation of protein-carbohydrate products based on soya beans. The method envisages combined disintegration of soya bean seeds and ginger roots (taken at a ratio of 1:1) in water medium till obtainment of a finely dispersed suspension, its subsequent division into a soya bean-and-ginger protein base and soya bean-and-ginger insoluble remains, subsequent coagulation of protein in the soya bean-and-ginger protein base with water solution of ascorbic acid till formation of a protein-carbohydrate clot, conditioning to moisture content equal to 10-90% as well as formation of the soya bean-and-ginger insoluble remains into granules and drying till dry substances content is equal to 90-92%.

EFFECT: method allows to obtain products with high organoleptic properties and biological value.

FIELD: food industry.

SUBSTANCE: method involves preparation of a milk base of soya bean milk, introduction of soya bean whey with acidity equal to 2.5-3.0 pH units into the milk base which is preliminarily fermented with a lactic acid bacteria starter, coagulation and moulding of a cheese product; before fermentation one introduces a biomass of preliminarily disintegrated protococcus microalgae in an amount of 20 % of the whey volume into the soya bean whey; additionally, the starter contains bifidobacteria.

EFFECT: invention allows to enhance nutritive value, dietary properties of the cheese product and intensify the fermentation process.

2 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. The method for manufacture of a soya bean protein product, containing soya bean protein in an amount of at least 60 wt % (N×6.25) in conversion to dry weight, involves a soya bean protein source extraction with water with pH value equal to 1.5-3.6 with dissolution of soya bean protein from the protein source and with formation of soya bean protein water solution, soya bean protein water solution separation from the remaining soya bean protein source, soya bean water solution concentration in a selective membrane way, optionally- diafiltration of the concentrated soya bean protein solution and soya bean protein solution drying. The soya bean protein product is mixed with water-soluble powder materials for obtainment of the mixture water solutions where the mixture is preferably represented by powder beverage. The obtained soya bean protein product, preferably, beverage may be represented by acid solution or neutral solution with the soya bean protein product dissolved therein.

EFFECT: invention group allows to obtain a product without usage of calcium chloride dissolved with pH acidic values and pH value equal to 7 with formation of the product solution transparent and resistant to high temperature action; the product is intended for beverages enrichment with protein without protein sedimentation and without bean savour.

21 cl, 18 tbl, 10 ex

FIELD: food industry.

SUBSTANCE: one extracts the soya protein source with a water solution of a calcium salt. A water solution of soya protein is separated from the soya protein source and concentrated with usage of a selective membrane method with constant ionic strength preservation. A stage of the concentrated soya protein solution diafiltration is optionally possible. One performs the soya protein solution drying or dilution of the concentrated soya protein solution with water to form a sediment, the sediment separation from water for dilution and drying of the separated sediment where the concentrated and optionally diafiltered soya protein solution is acidified until pH is 2.5-4.4 prior to dilution, separation and drying; alternatively, acidification of the mixture of the sediment and water for dilution and re-dissolution of the soya protein so that to form a clear soya protein solution, concentration of such a clear acidified soya protein solution with usage of the selective membrane method with essentially constant ionic strength preservation; then one proceeds with optional diafiltration of the soya protein solution and the soya protein solution drying. The soya protein product may be represented by a powered beverage mixed with water-soluble powdered substances for the production of water solutions of such a mixture. An acidic solution with the soya protein product dissolved therein represents the beverage. The soya protein product has the protein content of no less than 60% (N×6.25) in terms of dry weight.

EFFECT: group of inventions ensures the production of a product solvable in acidic media forming clear solutions with low pH that are resistant to exposure to high temperatures; it may be used in beverages where the protein sedimentation is excluded.

20 cl, 27 tbl, 11 ex

FIELD: process engineering.

SUBSTANCE: invention relates to production of dry soybean concentrate and can be used in milk industry, confectionary, meat industry at production of sausages and semi-finished products. Proposed process comprises fine grinding of dried, cleaned and washed soybeans. note here that ferments are inactivated in cooker chamber at steam feed at medium temperature 92-95°C.Ground soybean suspension is filtered out to extract water extract wherefrom vegetable cream is mechanical separated at 88-90°C to get fat-free aqueous extract of soybeans with fat content not over 0.7% and acidity of 10-11°T.Said extract is sterilized at 135-137°C for 3 minutes and cooled to not over 7°C. Degreased aqueous extract of soybeans are thickened in vacuum evaporation unit, pasteurized at 75-78°C for 15-20 s and dried in hot airflow. Inlet air temperature makes 170-195°C while outlet air temperature equals 75-90°C. Dry powder is cooled down and packed.

EFFECT: improved odour, longer shelf life.

2 cl, 2 dwg, 3 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to physiologically functional ingredients production and may be used during functional food products manufacture using soya. Soya protein is produced by way of thermal acid coagulation of soya protein base with ascorbic acid. The vegetal oily base is introduced into the prepared vegetal raw material at the components ratio equal to 1:1.5 respectively. The vegetal base is represented by carrots or sea-buckthorn berries or rosehips or ash or haw or magnolia-vine berries. The vegetal oily base is represented by sunflower or soya or olive or sesame oil. The oily base and vegetal raw material are milled together to produce finest particles of the vegetal raw material. The mixture extraction is performed till production of a vitamin-and-fat base and insoluble vegetal residue. One mixes the vitamin-and-fat base, separated from insoluble vegetal residue, with soya protein at a ratio of 1:(2-9).

EFFECT: method allows to produce functional food products with balanced chemical composition and with high vegetal protein content.

4 cl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to methods for meat-and-vegetable food concentrates production using soya. The method envisages preparation of meat paste of "Broiler chickens legs" by-product semi-product by way barothermal treatment in accordance with mode: milling into paste-like condition and homogenisation till production of homogeneous consistency paste. Soya protein clot preparation is performed by way of protein coagulation with an organic acid solution in a disperse soya protein system, the soya protein clot conditioned till its moisture content is equal to 35-40%. The soya protein clot is mixed with the meat paste at a ratio of 1:1; the produced mixture is moulded into 1-2 mm diameter granules; the granules are dried at a temperature of 100-105°C with exposure during 25-30 minutes. For protein coagulation one uses a mixture of 5% solutions of amber and ascorbic acids at a ratio of 1:1.

EFFECT: method ensures production of a concentrate with high nutritive and biological value containing a biologically active vitamin-mineral complex.

2 cl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Soya seeds are shelled, soaked for swelling and milled in water medium. One performs heat treatment to obtain a suspension. The liquid phase is separated from insoluble remains. Protein clot is deposited from the liquid phase and separated. One performs pressing and moulding of the clot. The product is cut into portion pieces packaged under vacuum conditions into thermoresistant high-barrier material and thermally treated at a temperature of 105-120°C during 20-60 minutes.

EFFECT: invention ensures the product storage life increase up to 6 months at room temperature without special conditions and chemical preserving agents.

1 tbl

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