Meat product (options)

 

(57) Abstract:

The invention relates to meat products containing unrefined soy protein material. Meat product comprises a mixture of at least one meat and unrefined soy protein material. In one embodiment of the invention unrefined soy protein material has the characteristics of: forming the gel, with a mass of at least 30 grams at a temperature of from 15 to 25 ° C, 5 liquid ounces of a mixture of 5 parts water to 1 part of the unrefined soy protein material, by weight, when mixed in a ratio of 5 parts water to 1 part of the unrefined soy protein material, by weight, forms a mixture of unrefined soy protein material/water with the strength of chilled gel is at least 50 grams, has a nitrogen solubility index of from 30 to 80%, when mixed with water in a ratio of 7 parts water to 1 part of the unrefined soy protein material, by weight, forms an aqueous suspension with a viscosity of at least 500 centipoise at a temperature of from 15 to 25C; has a hydration capacity of water, at least 3.75 times the weight of the unrefined soy protein material has an index of stability against salt from 30 to 80%. In other vari is the solubility of from about 30 to about 80% and one of the following characteristics: index of stability against salt from about 30 to about 80%; hydration capacity for water of at least 3.75 times the weight of the unrefined plant protein material; a viscosity of at least 500 centipoise at a temperature of from 15 to 25C. The invention can be used in meat products cheaper crude soybean materials without sacrificing the quality of the meat product. 6 S. p. f-crystals, 12 tab.

The technical field

This invention relates to a new meat product containing at least one kind of meat and functional unrefined plant protein material.

The level of technology

Vegetable protein materials are used as functional food ingredients and are widely used to improve the desired characteristics of food products. In particular, soy protein materials are widely used as functional food ingredients. Soy protein materials are used as emulsifiers meat products, including sausages, wieners, Bologna (smoked) sausage, chopped and passed through a meat grinder meat and meat patties, to bind the meat and give it a good texture and strength. Another example of the widespread use of soy Belavtodor soy protein material is used as a thickener and provides a food product, the viscosity of the cream. Soy protein materials are also used as functional food ingredients in many other food products such as sauces, dairy products, tuna dishes, crumbs, cakes, pasta, confectionery (sweets), dressings, bakery products, and also have many other applications.

Vegetable protein concentrates and vegetable protein isolates are vegetable protein materials which are most commonly used as functional food ingredients due, first, to the high content of protein and, secondly, because of the low content of oligosaccharides/carbohydrates. Soy protein concentrates and soy protein isolates are the most highly purified commercially available products containing soy protein. As soy protein concentrates and soy protein isolates are processed to increase the protein content and to reduce the content of oligosaccharides compared with whole soybeans and relatively unprocessed soy protein materials such as soy flakes, soy grits, soy powder and soy flour. Soy protein concentrates are treated in this botflies were kept in small numbers or were absent altogether, however, the principal non-protein component of soy protein concentrate is fiber. Soy protein isolates, the most highly refined soy protein products, processed so that the content of the soy protein in them was at least 90%, and soluble oligosaccharides/carbohydrates or fiber contained in small numbers or were absent altogether.

Soy protein concentrates and soy protein isolates are particularly effective functional food ingredients due to the versatility of soy proteins (and their relatively high content of soy protein concentrates and isolates), and also due to the absence of oligosaccharides of raffinose and stachyose that the source is present in soybeans. Soy protein provides gelatinizing properties that contribute to the texture of the products of minced and emulsified meat. Gel-like structure provides ready (last cooked) meat emulsion spatial stability, giving the finished meat emulsion dense texture and the ability to chew, and creates a matrix to hold the moisture and fat. Soy protein also acts supercial-active and going on the boundary water - oil, inhibiting coalescence of droplets of fat or oil. Emulsifying properties of soy proteins allow the use of materials containing soy proteins to thicken foods such as soups and gravy. Moreover, soy proteins absorb the fat, probably due to their emulsifying properties and help to bind fats prepared (cooked) food, reducing, thus, the "degreasing" in the cooking process. Soy proteins also absorb water and hold it in finished food products due to the hydrophilic nature of many polar side groups along the peptide chain of soy protein. Hold the moisture soy protein material may be used to increase the weight of the finished meat by reducing the loss of moisture to the meat product during cooking. Held water in processed foods is also useful to make the product more tenderness to the taste.

The oligosaccharide raffinose, stachyose bring people the intestinal gases and flatulence. Therefore, soy protein concentrates and soy protein isolates are processed to remove these compounds. Inexpensive, but otnositelnye high levels of carbohydrates, especially raffinose and stachyose. Humans lack the enzyme-galactosidase, which is required to break down and digestion of complex oligosaccharides, such as raffinose, stachyose, in simple carbohydrates, such as glucose, fructose and sucrose, which are easily absorbed by the intestines. Instead absorbed in the intestine, soy raffinose, stachyose penetrate below in the intestine, where they are under the action of microorganisms are subjected to enzymatic fermentation, which causes the formation of intestinal gas and flatulence. Therefore, soy protein concentrates and soy protein isolates are often preferred as food ingredients, compared with less carefully processed materials containing soy proteins, such as crushed whole soybeans, soy flour, soy grits, soy powder and soy flakes.

The main obstacle to the use of soy protein concentrates and isolates as functional food ingredients is their price, which is directly connected with the degree of processing required to ensure high levels of protein and low levels of oligosaccharides that are desirable for food ingredients on osnovannym alcohol, either aqueous acid solution to remove water-soluble carbohydrates from protein and fiber. On an industrial scale component of the rates associated with the cost of pumping and the elimination of waste water, consisting of wash water containing soluble carbohydrates, is very significant.

Soy protein isolates are even more highly processed materials, which entails additional costs, especially at the industrial level. Soy protein isolates produced by extraction of soy protein and water soluble carbohydrates from soy flakes or soy flour aqueous alkaline extractant. Aqueous extract with a soluble protein and soluble carbohydrates is separated from the insoluble extract materials, principally fibres. After that, the extract is treated with acid to bring the pH of the extract to the isoelectric point of the protein to precipitate the protein from the extract. Precipitated protein is separated from the extract, which remain soluble carbohydrates, and after adjusting the pH to neutral values or without bringing the pH is dried. At the industrial level, these stages lead to high price of the product.

Therefore, to reduce prices in some cases when primavie materials, such as vegetable flour, vegetable grain and vegetable powder. Soy flour, soy grits and soy powders are derived from soy flakes by grinding the flakes to a desired particle size and heat treatment of powdered materials to inactivate present in soy items, preventing the absorption of nutrients, such as inhibitors Bauman-Tag (Bowman-Birk) and Cuntscrape. The flakes are usually crushed in a mill and using serogrouping equipment, such as mobile mill or an air mill. Crushed flakes subjected to heat treatment dry heat or treated with a jet of hot steam to "Browning" of crushed flakes. Heat treatment of the crushed flakes in the presence of significant quantities of water are avoided to prevent denaturation of the soy protein material and in order to avoid the cost of insertion and removal of water from the soy material.

The resulting crushed, the last heat treatment the material is a soy flour, soy grains or soy powder depending on the average particle size of the material. Soy flour, grains or powder usually contain from about 45% to about 55% soy b which also contain significant amounts of oligosaccharides, including raffinose and stachyose, so as to remove them no measures had been taken.

Traditional soy flour, grits and powders are used as functional food ingredients to increase the viscosity, for absorption of fat for absorption of water, and also because of their emulsifying properties, mainly in those cases, as soy protein concentrates and soy protein isolates. Traditional soy flour, crumbs or powders for use as Mesopotamia fibers can be subjected to further processing by punching them with water through a cooking extruder, i.e. the way in which soy flour, grains or powder is subjected to thermal treatment under pressure while grinding, which leads to a substantial denaturation of the soy protein material. Basically denatured soy protein is insoluble in water and provides undergone such thermal processing soy flour, grains or powder dense texture that require chewing.

However, traditional vegetable flour, grits and powders are often not as effective when used as food ingredients, vegetable protein concentrates and is compared with concentrates and isolates and also because of relatively low functionality vegetable flour, Krupki and powders. In some cases, use of food ingredients, especially for gelling and thickening, the relatively low content of soy protein in the soy flour, Krupki and powders makes them functionally ineffective for use, while soy protein concentrates and isolates contain sufficient for functional efficiency, the amount of soy protein.

Traditional soy flour, grits and powders also have a strong bean bitter taste due to the volatile components of soybean materials, such as hexanal, diacetyl, pentanal, n-pentane and octanal. Admixture of these substances make soy flour, grains and powder, and crushed whole soybeans less attractive as a functional food ingredients.

Traditional soy flour, grits and powders can also be undesirable as functional food ingredients due to the relatively high content of raffinose and stachyose. This is especially important in cases where the food product needs to add a significant amount of soy flour, grains or powder, which can cause the formation of Kish is chiosi.

In this regard, there is a need to create unrefined plant protein material having a protein, carbohydrate composition and structure of fibres, similar to the composition of vegetable flour, vegetable grain, vegetable cereal or vegetable powder, the functionality of which as a food ingredient would be the same as the vegetable protein concentrate or vegetable protein isolate, but without the associated high cost of processing, resulting from the method of obtaining vegetable protein concentrate or isolate. Especially, it is desirable to obtain such unrefined plant protein material is soy, which is unrefined soy protein material has a composition close to the composition of soy flour, soy grits, soy flakes or soy powder, and functionality as a food ingredient would be the same as the soy protein concentrate or soy protein isolate, especially when used in emulsified meat or soups. In addition, it is desirable to create such an unrefined soy protein material, which would have a low content of oligosaccharides of raffinose and stachyose, but without the associated high rates of recycling, resulting from ways is="ptx2">The above problem was solved by the present invention is a meat product.

In a meat product containing a mixture of at least one meat and unrefined soy protein material according to the invention unrefined soy protein material forms a gel having a mass of at least 30 grams at a temperature of from 15 to 25 ° C, 5 liquid ounces of a mixture of 5 parts water to 1 part of the unrefined soy protein material, by weight.

In another embodiment of the present invention in a meat product containing a mixture of at least one meat and unrefined soy protein material according to the invention unrefined soy protein material when mixed in a ratio of 5 parts water to 1 part of the unrefined soy protein material, by weight, forms a mixture of unrefined soy protein material/water with the strength of chilled gel is at least 50 grams.

In the following embodiment, in a meat product containing a mixture of at least one meat and unrefined soy protein material according to the invention unrefined soy protein material has a nitrogen solubility index of from 30 to 80%, and in which the crude seVieral mass forms an aqueous suspension with a viscosity at least 500 centipoise at a temperature of from 15 to 25S.

In another embodiment, the present invention in a meat product containing a mixture of at least one meat and unrefined soy protein material, wherein said unrefined soy protein material has a nitrogen solubility index of from 30 to 80%, and in which the unrefined soy protein material has a hydration capacity of water, at least 3.75 times the weight of the unrefined soy protein material.

In the following embodiment, the meat product comprises a mixture of at least one meat and unrefined soy protein material with a nitrogen solubility index of from 30 to 80% and the index of stability against salt from 30 to 80%.

In another embodiment, the meat product comprises a mixture of at least one meat and unrefined soy protein material is selected from the group consisting of soy flour, soy grits, soy powder and soy flakes, and unrefined soy protein material:

a) forms a gel having a mass of at least 30 grams at a temperature of from 15 to 25 ° C, 5 liquid ounces of a mixture of 5 parts woody to 1 part unrefined soy protein material, by weight, forms a mixture of unrefined soy protein material/water with the strength of chilled gel is at least 50 grams;

C) has a nitrogen solubility index of from 30 to 80%;

d) when mixed with water in a ratio of 7 parts water to 1 part of the unrefined soy protein material by mass forms an aqueous suspension with a viscosity of at least 500 centipoise at a temperature of from 15 to 25C;

d) has a hydration capacity of water, at least 3.75 times the weight of the unrefined soy protein material;

e) has an index of stability against salt from 30 to 80%.

Description of the preferred embodiments of the invention

The composition according to this invention is a functional food ingredient, which is the unrefined plant protein material which has physical characteristics that give the vegetable protein material high functionality when used as a food ingredient. These physical characteristics include a large weight of the gel, high strength gel, high viscosity, nitrogen solubility index of from about 30 to about 80%, hydration capacity on the water, at least the activity of trypsin inhibitor and lipoxygenase, the low raffinose and stachyose. Unrefined plant protein material also contains fiber and carbohydrates, including both water-soluble and insoluble carbohydrates.

Definition

The present invention relates meat product based on vegetable protein material, especially unrefined plant protein material used as a functional food ingredient. The term "unrefined plant protein material" refers to a material selected from a plant that contains protein and carbohydrates (and water-soluble and water-insoluble carbohydrates), and at least 5% by weight of the material in dry form accounts for water-soluble carbohydrates. Water-soluble carbohydrates that may be present in unrefined plant protein material include, but are not limited to, fructose, glucose, sucrose, maltose, lactose, stachyose and raffinose. Water-insoluble carbohydrates present in unrefined plant protein material, usually contain vegetable fiber and may include, but is not limited to polysaccharides, cellulose, hemicellulose and pectin.

The term "unrefined vegetable is th protein material", which refers to vegetable protein concentrates and vegetable protein isolates. They differ, at least at relatively high levels of crude vegetable protein materials of water-soluble carbohydrates, whereas purified vegetable protein material containing water-soluble carbohydrates in small amounts or does not contain at all. Unrefined plant protein material used in the present invention, may be different from the more purified vegetable protein materials on the content of protein, which is typically less than 65% protein content per dry weight and are generally lower than the corresponding protein in a purified vegetable protein material such as vegetable protein isolate or vegetable protein concentrate. Unrefined plant protein material used in the present invention may also be different from some of the more purified vegetable protein materials content in fiber, as some of purified vegetable protein material is treated so that they do not contain water-insoluble fiber.

Unrefined vegetable protein is specific, which make it suitable for use as a functional food ingredient. The term "unrefined soy protein material" refers to a soy material containing protein and carbohydrates, and soy material contains at least 5% of water-soluble carbohydrates by weight calculated on dry weight. Unrefined soy protein material may also contain less than 65% soy protein by weight calculated on dry weight.

Since the present invention relates to a functional food ingredients based on unrefined soy protein material, the description of the present invention refers to the unrefined soy protein material. However, in the present invention can use other unrefined plant protein material, and the present invention includes vegetable protein material other than soybeans. As the plant protein material may be any raw protein materials extracted from plants, as soon as unrefined plant protein material is required in the present invention the functionality. Exemplary, but not exhaustive list of such vegetable protein mother is from the legume family, and materials containing wheat gluten.

The term "soy material" refers to material isolated from whole soybeans, containing added neseawava origin. Such additives may, of course, to be entered in the soy material to provide greater functionality or soy material or food product in which the soy material is used as a food ingredient. The term "soybean" or "soy" refers to the species Glycine max, Glycine soja or any other compatible when crossed with Glycine max. The term "protein" refers to the relative content of protein in the soy material, determined according to Official Methods A. O. C. S. (American Society of chemists, dealing with oils, American Oil Chemists Society) Bc 4-91(1997), Aa 5-91(1997) or BA 4d-90(1997), each of which are included in this invention in its entirety by reference and allows you to determine total nitrogen (as ammonia) in the soy material and the protein content of the calculation, the protein content of 6.25 times higher total nitrogen content in the sample.

Modified methods for determination of nitrogen-ammonia-protein by Kjeldahl method - methods A. O. C. S. WS-91 (1997), Aa 5-91 (1997) and BA 4d-90 (1997), used for definition wide-angle is 50 grams of soy material and placed in a standard flask, kildala. To the flask add commercially available catalytic mixture consisting of 16.7 grams of potassium sulfate, 0.6 grams of titanium dioxide, 0.01 gram of copper sulfate and 0.3 grams of pumice, and then into the flask, add 30 ml of concentrated sulfuric acid. In the mixture contribute boilers and decompose the sample by heating in a boiling water bath for about 45 minutes. At least 3 times during the flask to rotate and twist. To the sample add 300 milliliters of water, after which it is cooled to room temperature. Into the flask for collection of distillate (receiver) add a standardized 0.5 N hydrochloric acid and distilled water in a quantity sufficient to cover the end of the outlet tube of the distiller, located at the bottom of the receiver. In the flask, in which the decomposition of the sample, add a solution of sodium hydroxide in sufficient quantity to ensure that the solution is strongly alkaline. After the flask is immediately connected to an end of the outlet tube of the distillation, the content of the flask is thoroughly mixed by shaking, after which the flask warm in this mode, to the boiling began in approximately 7.5 minutes and lasted until until it is collected by KRA is I, using as indicator 3 or 4 drops of 0.1% solution of methyl red in ethanol. Simultaneously with the analysis of the sample hold similar in all respects control the definition of all reagents, on what basis will make the appropriate amendments. Determination of moisture content in the powdered sample is carried out according to the procedure described below (A. O. C. S Official Method BA 2A-38). The nitrogen content in the sample is determined by the formula: nitrogen (%)=1400.67 x [((normality of standard acid) x (volume of standard acid used for sample (ml))] - [(volume of standard alkali, followed by titration of 1 ml of standard acid minus the volume of standard alkali, followed by titration of the reagents in the control experiment conducted in accordance with this method and distilled in a 1 ml standard acid (ml) x (normality of standard alkali)] - [(volume of standard alkali used for the sample (ml)) x (normality of standard alkali))] / (milligram sample). The protein content of 6.25 times the nitrogen content in the sample.

The term "soy flour" means unrefined soy protein material, which represents the bulk soy material containing less than 65% soy protein by weight in raschen or less. Soy flour may contain fats, by nature present in soy, or may be degreased.

The term "soy groats" means unrefined soy protein material, which represents the bulk soy material containing less than 65% soy protein by weight calculated on the dry weight obtained from peeled (rotary cut) soybeans and having the average particle size of from 150 microns to 1000 microns. Soy grains may contain fats, by nature present in soy, or may be degreased.

The term "soy powder" means unrefined soy protein material, which represents the bulk soy material containing less than 65% soy protein by weight calculated on the dry weight obtained from purified soy beans, which do not fall under the definition of soy flour or soy crumbles. The term "soy powder" is introduced to denote the bulk material containing soy protein, with a protein content less than 65% (based on dry weight, and which do not fall under the definition of soy flour or soy crumbles. Soy powder may contain fats, by nature present in soy, or may be degreased.

The term "soy flakes" means unrefined soy protein material, which represent the second weight, obtained by rolling treated soybeans. Soy flakes may contain fats, by nature present in soy, or can be degreased.

The term "comminuted whole soybean" refers to the loose or turned into flakes soy material obtained by milling or grinding whole soybeans, including the skin and seed soybeans. Material crushed whole soybeans may contain fats, by nature present in soy, or may be degreased.

"Based on the dry weight" means the weight of the material after it was completely dried to remove all moisture, that is, until the moisture content of the material is 0%. In particular, the dry weight of the soy material may be determined by weighing the soy material after keeping it in an incubator at 45°C to constant weight.

The term "moisture content" or "humidity" refers to the amount of moisture in the material. Humidity soybean material can be determined according to the method of A. O. C. S. (American Oil Chemists Society) Ba 2A-38 (1997), included in this invention in its entirety by reference. According to this method, the moisture content in soybean material can be defined, skipping 1000 gram sample of the soy material 66 through Porti is m then immediately placed in an airtight container and weighed. 5 gram sample is weighed on a calibrated Cup for determination of moisture content (at least 30 size, approximately 5020 mm, with precisely-fitting lid, production Sargent-Welch Co.). The Cup containing the sample is placed in a drying Cabinet with artificial draught and dried at 130±3°C for 2 hours. The cap is then removed from the drying chamber, is closed immediately and cooled in a desiccator to room temperature. After that, the Cup is weighed. The moisture content calculated by the formula: Moisture content (%)=100 x [(mass loss (g) / weight of sample (grams)].

"Nitrogen solubility index" is defined as: (% water soluble nitrogen in the sample containing protein / % of total nitrogen in the sample containing protein) x 100. The nitrogen solubility index is a measure of the content of water-soluble protein relative to total protein in the material. The nitrogen solubility index of soybean material is defined according to standard analytical methods, in particular, according to the method of A. O. C. S. Ba 11-65, included in this invention in its entirety by reference. According to method BA 11-65, 5 gram sample of the soy material, crushed delicately enough, at least 95% of the sample passed through a sieve with 100 rooms on the classification of the US (what with a speed of 120 rpm at 30 ° C for two hours, then the suspension is diluted to 250 ml with additional distilled water. In that case, if the soy material has not been subjected to degreasing, the sample should only grind so that only at least 80% of the material passed through a sieve with 80 rooms on the classification of the U.S. (approximately 175 microns), and 90% pass through a sieve with 60 rooms on the classification of the US (about 205 μm). To sample the soy material in the grinding process, add dry ice to prevent denaturation of the sample. 40 ml of the extract sample decanted and centrifuged for 10 minutes at 1500 rpm, and an aliquot of the supernatant analyzed for protein content by Kjeldahl method (PRKR) to determine the percentage of soluble nitrogen in the sample of soybean material according to the Official Methods A. O. C. S Su 4-91 (1997), BA 4d-90 or AA 5-91, as described above. A separate portion of the sample soybean material analyzed for total protein content by the method of PRKR for the determination of total nitrogen content in the sample. Retrieved ultimately Percentage of water-Soluble Nitrogen and Percent Total Nitrogen are used to determine the nitrogen solubility index according to the above formula.

"Index ustoichivoi in the presence of salt. The sustainability index in relation to salt is a measure of the solubility of the protein in the presence of salt. The sustainability index in relation to salt is determined in the following way. Weigh 0.75 grams of sodium chloride and placed in a 400 ml beaker. 150 ml of water at 30±1C add in a glass and salt are completely dissolved in water. Saline is placed in the mixing chamber, then to the salt solution in the mixing chamber, add 5 gram sample of the soy material. The sample and the salt solution is stirred for 5 minutes at 7000 rpm±200 rpm/min, the resulting suspension is transferred into a beaker, 400 ml, and 50 ml of water is used for rinsing the mixing chamber. 50 ml of water used for rinsing, add to the suspension. The glass slurry is placed in a water bath with a temperature of 30 ° C and stirred with a speed of 120 rpm for 60 minutes. After that, the contents of the beaker quantitatively transferred into a volumetric flask 250 ml using deionized water. The suspension is diluted to 250 ml of deionized water and the contents of the flask are thoroughly mixed by repeated turning of the bulb. 45 ml of the suspension is transferred into a centrifuge tube 50 ml and centrifuged the suspension for 10 minutes at 500 analiziruyut the filtrate and the original sample of dried soy material on the protein content according to the Official Methods A. O. C. S Su 4-91 (1997), BA 4d-90 or AA 5-91 described above. The sustainability index in relation to salt (IUS) is calculated by the formula: ODR (%)=(100) x (50) x [(percentage of soluble protein in the filtrate)) / (percentage of total protein (dry sample of the soy material))].

The term "viscosity" refers to the apparent viscosity of a suspension or solution, measured with a rotating spindle viscometer using a large ring gap, and especially preferred a rotating spindle viscometer is a Brookfield viscometer. Apparent viscosity of soy material is measured by weighing the sample soybean material and water to produce the known ratio of the soy material and water (preferably 1 part of soy material in 7 parts of water by weight) combining and mixing the soy material and water in a blender or mixer to obtain a homogeneous suspension of soybean material and water, and measuring the apparent viscosity of the suspension using a rotating spindle viscometer using a large ring gap.

Hydration capacity on the water" is defined as the maximum amount of water that the material is able to absorb and hold at a low speed, zentrifugenbau soybean material; 2) measurement of the moisture content of the sample according to the method of A. O. C. S BA 2A-38 described above; 3) determining the approximate values of the hydration vessel water sample soy material by adding small amounts of water to the sample, placed in a centrifugal tube, until then, until the sample will be thoroughly soaked, centrifugation wetted sample at 2000 g, decanting excess water, re-weighing the sample, and calculating approximate values of the hydration capacity of water as the weight of the hydrated sample minus the weight of the UN-hydrated sample divided by the weight of UN-hydrated sample; 4) preparation of four samples of soy material, have the same weight as the weight of the sample UN-hydrated soy material defined in stage 1, and have volumes of water blocking according to the calculations of the approximate value of the hydration capacity of water, and the volume of water in milliliters determined by the formula: (the approximate value of the hydration capacity of water x weight UN-hydrated sample in stage 1) + Y, where Y=-1.5, and 0.5, 0.5 and 1.5 for the respective four samples; 5) centrifuging the four specimens and determination, in which two of the four samples exceeded hidratacion hydration vessel water according to the formula: hydration capacity on water (%)=100 x [(volume of water, added to the sample with excess water + volume of water added to the sample, with no excess water)]/[(2) x (solids content in soybean material)]. The solids content in soybean material used in the calculation of the hydration capacity of water, was determined by the formula:

Solid content (%)=(weight of sample soybean material defined in stage 1) x [1.0- (humidity soy material, as determined in stage 2 /100)].

"Water activity" is a measure of the free, unbound water in the material containing soy protein, which is able to support biological and chemical reactions, especially the growth of bacteria and enzymatic reactions. In the material containing soy protein, not all the water or contained moisture is able to support biological and chemical reactions, as part of the water is associated with proteins and other molecules, such as carbohydrates. The water activity of the soy material is a measure of the degree should be expected that soybean material will support bacterial growth and enzymatic activity. Water activity determined by the method of condensation on the chilled mirror. A sample of the soy material is put in the Cup is escaut in the chamber for the sample in the analytical measuring device, preferably, in silent hill 2 AquaLab production Decagon Devices, Washington, D.C., which balances the evaporation of moisture from the sample to the mirror in the camera by repeated heating and cooling of the sample in the chamber. The device measures the temperature and water activity each time the mirror appears dew, until not determined the final water activity, when data on water activity differ by less than 0.001.

"The strength of chilled gel is a measure of the gel strength of soybean material after cooling the gel to a temperature from-5C to 5C in a period of time sufficient for the temperature of the gel is equal to the ambient temperature. The strength of chilled gel is measured as follows: mix a sample of the soy material and water in the ratio of soy material: water 1:5 by weight (moisture content in soybean material include the weight of water) in a period of time sufficient for the formation of a gel; fill with gel 3-sectional 307113 mm aluminum jar and seal the jar with a lid; cool to the Bank within 16 to 24 hours at a temperature from-5C to 5C; open the jar and take out from it chilled gel, and the gel located on the bottom of the jar, leave; measure prochnosti destruction gel (preferably on the instrument Instron Universal Testing Instrument model No. 1122 36 mm disk probe); and calculate the strength of the gel on the basis of the registered point of destruction of the gel. Calculating the strength of the gel is carried out by the formula: Strength gel (gram)=(454)(full scale load device, necessary for the destruction of the gel) x (registered point of destruction of the gel (in units of the device 100 units))/100.

The term "weight gel" refers to the amount of gel formed one part of soy material when mixed with five parts of water, measured by weight of the gel formed from five fluid ounces of a mixture of soybean material/water at a temperature of from 15 to 25C. The weight of the soy gel material is determined as follows: mix one part of soy material, by weight, with five parts of water by weight and mix thoroughly soy material in the water. Cup on five fluid ounces are completely filled with a slurry of the soy material and water, and any excess suspension soskrebajut with a Cup. A Cup of tilt on its side so that any material, non-gel, could result from a Cup. After five minutes, any excess material of the suspension beyond the edge of the Cup, cut, and for determining the weight of the gel weighed that part of the suspension which remains in the Bank.

The term "activity inguina, measured in units antitrypsin activity (EATA). Activity inhibition of trypsin soybean material can be measured according to the Official Method A. O. C. S. BA 12-75 (1997), included in this invention throughout the entirety by reference. According to this method, 1 grams of soy material is stirred with 50 ml of 0.01 N aqueous solution of sodium hydroxide for 3 hours for the extraction of components, inhibiting trypsin, soybean material. An aliquot of the extract suspension was diluted up until the absorption of 1 ml aliquots at 410 nm will not be values between 0.4 and 0.6 from the absorption by the sample containing 0 ml sample (control). Aliquots of the diluted suspensions with a volume of 0, 0.6, 1.0, 1.4 and 1.8 ml add to the double set of tubes and bring the volume of each tube to 20 ml by adding enough water. 2 ml of trypsin solution added with stirring to each tube and incubated for several minutes to allow the components, inhibiting trypsin, to interact with the added trypsin. Then to each tube add aliquots of 5 ml of a solution of benzoyl-D,L-arginine-p-nitroanilide (BAN), commercially available production Sigma Chemical Company, St. Louis, Missouri. Eingebe rosanilin. The control solution is also obtained from 2 ml of the diluted suspension and 5 ml of the BAN. After exactly 10 minutes of reaction, the hydrolysis of a dilute suspension and control solution stopped by the addition of 1 ml of acetic acid. After that to the test solution add 2 ml of trypsin solution and stirred. The contents of each tube and the control solution was filtered through filter paper and centrifuged for 5 minutes at 10000 rpm Absorption solutions yellow supernatant was measured spectrophotometrically at 410 nm. Activity inhibition of trypsin is determined by the difference of the degree of hydrolysis of the BAN in control solution and in the sample, and one EATA corresponds to an increase in absorption at 410 nm at 0.01 unit of absorbance after 10 minutes reaction to 10 ml final reaction volume. Unit antitrypsin activity per milliliter of the diluted sample suspension can be calculated by the formula: EATA/ml=100 x [(absorption control solution) - (absorption of the sample solution)] / (number of milliliters of the diluted sample suspension in the sample).

The term "line" refers to a group of plants of similar origin, which are minor or do not show genetic izmenchiva one or more generations, obtained by selfing and selection or vegetative reproduction of one of the parent plants, including methods of growing tissue culture or cells. "Mutation" refers to detectivemisa and transmitted by inheritance of genetic change (spontaneous or induced), which is not caused by segregation or genetic recombination. "Mutant" refers to an individual representative or the offspring of the individual members with the mutation.

The term "nucleic acid" refers to a large molecule, which may be single-stranded or double-stranded, composed of monomers (nucleotides), including sugar, phosphate and either a purine or a pyrimidine. "The fragment of the nucleic acid is part of a given molecule of nucleic acid. "Complementary" refers to the specific pairing of purine and pyrimidine bases, which are part of nucleic acids: adenine is paired with thymine, and guanine is paired with cytosine.

Thus, the "complement" of a fragment of the first nucleic acid refers to the fragment of the second nucleic acid whose nucleotide sequence complementary to the sequence of the first nucleic acid.

Visionchina acid (RNA) is included in the transfer of information from DNA to proteins. "Gene" represents the totality of the genetic material in every cell of the body. The term "nucleotide sequence" refers to sequences of DNA or RNA polymers, which can be single - or double-stranded, and may also contain synthetic, non-natural or altered nucleotide bases capable incorporated into DNA or RNA polymers.

"Gene" refers to a fragment of a nucleic acid that expresses a specific protein, including regulatory sequences preceding (5' non-coding) and following (3' non-coding) coding region. "RNA transcript" refers to the product of transcription of a DNA sequence, a catalyst which is an RNA polymerase. "Antisense RNA" refers to RNA transcript that is complementary to all or part of the primary transcript of the target and blocking the expression of the target genes due to interference in the processing, transport and/or translation of its primary transcript. Antisense RNA can be complementary to any part of the specific gene transcript, i.e., to the 5'-non-coding sequence, 3'-non-coding sequence, introns, or the coding posledovatelnosti the expression of the protein target. "Compresse" refers to expression of a foreign gene having substantial homology with the endogenous gene target, which leads to the suppression of expression of both foreign and endogenous gene.

"Promoter" refers to a DNA sequence in a gene, usually ascending (5') to its coding sequence, which controls the expression of the coding sequence by providing the recognition for RNA polymerase and other transcription factors. The promoters may also contain DNA sequences that are involved in the binding of protein factors that control the effectiveness of transcription initiation in response to physiological or evolutionary terms.

"Raffinose sugars" refer to the family of oligosaccharides General formula O--D-galactopyranosyl-(1-6)n--glyukopiranozil-(1-2) - a-D-fructofuranoside, where n is from 1 to 4. With respect to soybean term refers more specifically to the members of the family containing one (raffinose) and two (stachyose) galactose residue. Although known higher polymers of galactose (for example, verbascose and algoza), the content of these higher polymers in soybean is below the sensitivity of the standard methods of research, and poetology as a food ingredient or as its component

Soy material included in the composition is a functional food ingredient according to the present invention, is an unrefined soy protein material. In contrast to the more purified soy protein materials unrefined soy protein material used in the present invention contains, in addition to soy protein and fiber, a significant amount of water-soluble carbohydrates. Unrefined soy protein material used in the present invention, contains at least 5% of water-soluble carbohydrates by weight calculated on dry weight.

Normal untreated soy protein material contains less than 65% soy protein by weight calculated on the dry weight of less than purified soy products such as soy protein concentrates and soy protein isolates. Unrefined soy protein material may contain 65% or more of soy protein by weight per dry weight, and unrefined soy protein material is selected from soybean lines differing by the presence of a phenotype with a high content of stored protein. However, unrefined soy protein material used in the present invention, has the same functionality as Peshev is late, not containing protein in the amount of 65% or more by weight calculated on dry weight.

Unrefined soy protein material preferably contains less than 65% soy protein by weight calculated on dry weight and may contain less than 60% or less than 55% soy protein by weight calculated on dry weight, depending on the source material. For example, unrefined soy protein material may be a material crushed whole soybeans contain soy peel and soy sprouts and have a relatively low content of soy protein. Preferably unrefined soy protein material contains at least 20% soy protein by weight per dry weight, and more preferably contains at least 25% soy protein by weight calculated on dry weight. Especially preferred unrefined soy protein material is soy flour, soy flakes, soy grits and soy powders, pre-treated to provide the desired functionality for use as a food ingredient.

The soy material of the composition is a functional food ingredient according to this invention may contain a certain amount cleared the go with the unrefined soy protein material to increase the protein content in soybean material above 65% by weight calculated on dry weight. However, preferably unrefined soy protein material was used as the sole source of soy protein in the soy material of the composition is a functional food ingredient, in order to minimize commercial costs.

Unrefined soy protein material composition of the functional food ingredient according to the present invention can contain significant amounts of partially denatured soy protein, which provides the soy material is a significant functionality. In the native state soy protein is a globular protein with a hydrophobic core surrounded by hydrophilic edge. Native soy protein is very soluble in water due to its hydrophilic edge. Partially denatured soy proteins unrefined soy protein material according to this invention partially deployed and rebuilt in such a way that the hydrophobic and hydrophilic parts of adjacent proteins may overlap. However, partially denatured soy proteins are denatured not to such an extent to completely lose solubility in aqueous solution. In an aqueous solution of partially denatured soy proteins soy combined with each other to reduce the hydrophobic parts of water. These units contribute to the formation of the gel, increase the strength of the gel and increase the viscosity of the soy material.

The degree of denaturation of soybean protein in an unrefined soy protein material can be defined, in part, on the solubility of the protein in aqueous solution, which is associated with a nitrogen solubility index of the unrefined soy protein material. Soy material containing water soluble soy protein are nitrogen solubility index above 80%, while soybean materials containing large amounts of water-insoluble soy protein, have a nitrogen solubility index of less than 25%. Unrefined soy protein material included in the composition of the food ingredient according to this invention has a nitrogen solubility index of from about 30% to about 80%. More preferably, the unrefined soy protein material has a nitrogen solubility index of from about 35% to about 75%, and most preferably from about 40% to about 70%.

Soy proteins in unrefined soy protein material that is part of the functional food ingredient according to this invention retain partial solubility in the aqueous system containing Sona food ingredient according to this invention, because unrefined soy protein material is often used as a food ingredient in food products containing significant amounts of salt. In the water system soluble or partially soluble soy protein has a tendency to become insoluble or '"Myslivets" adding to the aqueous system of significant quantities of salt. In food products, such as emulsified meat or soups that contain a relatively high amount of salt that is insoluble in the result of vysalivaniya soy proteins are highly undesirable.

Unrefined soy protein material of the food ingredient according to this invention contains soy protein, which is slightly subjected to salting out. Unrefined soy protein material according to this invention has an index of sustainability in relation to salt, which is a measure of the solubility of the protein, 30% to 80%, which is commensurate with the nitrogen solubility index, which is measured in systems containing salt. More preferably, the unrefined soy protein material of the food ingredient according to this invention has an index of stability against salt from about 35% to about 75%, and most preferably from PR is and according to this invention, capable of forming a solid gel in aqueous solution, partially due to aggregation in solution partially denaturirovannykh proteins. The formation of water surrounded by a solid gel is a desirable property of the composition of the food ingredient according to this invention, since the gelling properties of the unrefined soy protein material contribute to the texture and structure of meat products that use unrefined soy protein material, and create a matrix to hold the moisture and fat in meat products, which allows ready meat products containing unrefined soy protein material, to keep the juice in the cooking process.

The degree of gelation of the unrefined soy protein material included in the composition of the food ingredient according to this invention, in aqueous solution can be measured quantitatively by weight of the gel formed unrefined soy protein material in water. Preferably, the unrefined soy protein material has a weight of gel, at least 30 grams at a temperature of from about 15C to about 25C, and the gel is formed by mixing one part of the unrefined soy protein material with five parts of water to arr is, five fluid ounces of a mixture of unrefined soy protein material and water at a ratio of 1:5 by weight have the weight of the gel, at least 50 grams at a temperature of from about 15C to about 25, and most preferably has a weight of gel, at least 100 grams at a temperature of from about 15C to about 25C.

Unrefined soy protein material of the food ingredient of the present invention is able to form a gel having considerable strength chilled and pasteurized gel. The strength of the gel unrefined soy protein material is important for the ability of the composition of the food ingredient to provide a dense structure of the meat emulsion. Meat emulsion to be used to obtain meat products such as sausages, sausages and meat for lunch, made from minced meat and fat, with weak own structure, and materials containing forming dense gels of soy protein, is used to give the meat emulsion is desirable durable texture.

Unrefined soy protein material of the food ingredient of the present invention capable of forming a gel having considerable strength, so unrefined soy protein material may be COI the AI one part to five parts of water has the strength of a chilled gel, at least 50 grams. More preferably, the unrefined soy protein material at a ratio of water : soy material in a mixture of 5:1 has the strength of a chilled gel, at least 100 grams, and most preferably has a strength of chilled gel is at least 200 grams at a ratio of water : soy material in a mixture of 5:1. Unrefined soy protein material has a strength pasteurized gel, at least 500 grams at a ratio of water : soy material in a mixture of 5:1, and most preferably has a strength pasteurized gel in a mixture of at least 700 grams.

Unrefined soy protein material included in the composition of the food ingredient of the present invention, can also provide significant viscosity of the aqueous solution. The relatively high viscosity of the unrefined soy protein material is partly due to the aggregation of partially denatured soy protein unrefined soy protein material, and partly by the ability of the unrefined soy protein material to hydration. The high viscosity characteristics of the unrefined soy protein material in the aquatic environment contribute to gel formation and are associated with obrazovce. High viscosity unrefined soy protein material in the aquatic environment also allows the use of a food ingredient as a thickening agent in sauces, yogurts and soups, especially pureed soups, and bakery products. An aqueous solution containing 12.5 percent by weight of the unrefined soy protein material included in the composition of dietary ingredient (7 parts water to 1 part of soy material has a viscosity of at least 500 centipoise at a temperature of from 15 to 25C. More preferably, an aqueous solution containing 12.5% of unrefined soy protein material, by weight, has a viscosity of at least 1000 centipoise at a temperature of from 15 to 25 ° C, and most preferably has a viscosity of at least 1500 centipoise at a temperature of from 15 to 25S.

Unrefined soy protein material included in the composition of the food ingredient of the present invention, also has significant hydration capacity on the water. Hydration capacity of water, which is a direct measure of the ability of a material to absorb and retain moisture, it is desirable for the food ingredient used in meat emulsions, as a material having a relatively Vysokoye cooking (heat treatment), keeping thus the juices of cooked meat and the best way to ensure the preservation of the weight of the meat emulsion in the cooking process. The introduction of unrefined soy protein material in the meat emulsion leads, thus, to improve the taste and softness of cooked meat emulsions, as well as to increase product yield by weight compared to the cooked meat emulsion not containing food ingredient with high hydration capacity on the water.

Relatively high hydration capacity of the unrefined soy protein material of the food ingredient of the present invention is likely to be a consequence of increased hydration capacity fiber that is part of crude soybean protein material, in comparison with the fiber, forming part of a traditional unrefined soy protein material, and the result of partial denaturation of soybean protein in an unrefined soy protein material of the food ingredient of the present invention. The way to obtain unrefined soy protein material, as described later, includes the processing of soybean material at relatively high temperatures, in the presence of water videoteenage soy protein material causes the fiber retains its elongated structure, and the protein retains its denatured structure. With the introduction of unrefined soy protein material in an aqueous system elongated fiber and denatured protein absorb significant amounts of water, resulting in a relatively high hydration ability unrefined soy protein material. Preferably, the unrefined soy protein material has a hydration capacity of water, at least 3.75 times the weight of the unrefined soy protein material, and more preferably, has a hydration capacity of water, at least 4.0 times the weight of the unrefined soy protein material.

Unrefined soy protein material included in the composition of the food ingredient of the present invention, has, in addition, relatively low water activity. Water activity indicates the amount of moisture in the material, which is able to support biological activity, such as microbial growth and enzymatic activity. In the food ingredient of the growth of microorganisms is undesirable, as it leads to the damage and shortens the shelf life of ingredient, especially the activity lipoxygenase and enzymes, inhibiting trypsin. Lipoxygenase oxidizes polyunsaturated acids, which, in turn, undergo further transformations leading to the appearance of the soy material of unwanted odours. Trypsin inhibitors are components of the soy material that prevents absorption of nutrients and any abscopal of trypsin activity; they are associated with growth inhibition and pancreatic disorder.

Unrefined soy protein material of the food ingredient of the present invention has a low water activity, supporting such biological activity, preferably has a water activity of 0.3 or less, and more preferably has a water activity of 0.2 or less. I believe that the low water activity of the unrefined soy protein material is the result of low humidity unrefined soy protein material and structural changes and realignment of soybean proteins in unrefined soy protein material in the processing of the soy material. Heat the soy protein in the presence of water leads to changes in their structure from globular to a deployed. Because proteins yavlayushiesya hydrophilic and hydrophobic subunit, that reduces the water activity of proteins. Quick drying of the resulting aggregated partially denaturirovannykh proteins prevents the adoption of protein conformation, are more prone to absorption of unbound water, so unrefined soy protein material retains its low water activity.

Unrefined soy protein material included in the composition of the food ingredient of the present invention, has a low activity of inhibition of trypsin. As mentioned above, soy materials contain trypsin inhibitors that inhibit the absorption of nutrients and inhibit the activity of trypsin and which are associated with pancreatic hyperactivity and growth inhibition. Trypsin inhibitors are proteins with enzymatic activity, which are subjected to denaturation in the unrefined soy protein material according to this invention when heated trypsinogen inhibitors in the presence of water in the same way as denaturised and soy protein in the soy material. Denatured trypsin inhibitors are ineffective as enzymes, as denaturation leads to the destruction of the conformation required for Alcova material according to this invention compared to conventional soybean flour, soy cropcam and soy powders is the result of denaturation of trypsin inhibitors in the presence of significant quantities of water, and not simply the result of heat treatment in the presence of moisture. Unrefined soy protein material included in the composition of the food ingredient according to this invention, preferably has an activity of inhibiting trypsin max 10 units antitrypsin activity in milligrams of soy material.

Unrefined soy protein material included in the composition of the food ingredient according to this invention preferably also has a low lipoxygenase activity. Soy beans contain enzyme lipoxygenase, which, as noted above, oxidize polinenasyschennye acid, as a result of further transformations which are formed compounds that give soy materials undesirable smell. Besides that lipoxygenase activity limits the low water activity of the unrefined soy protein material, lipoxygenase activity unrefined soy protein material is limited and the inactivation of enzymes lipoxygenase in the process of refining crude soybean protein Ki in water for partial denaturation of soy protein, that leads to denaturation lipoxygenase present in the soy material. Denatured lipoxygenase are inactive and do not oxidize polyunsaturated acids with the formation of compounds with undesirable odor.

Moreover, unrefined soy protein material, which composition is a functional food ingredient according to this invention, preferably has a low humidity. Low moisture content is desirable to increase the shelf life of food products containing unrefined soy protein material, as reduced humidity unrefined soy protein material provides the deterioration of supporting growth of microorganisms, reducing the number of microorganisms introduced food ingredient in a food product that may cause spoilage of the food product. Unrefined soy protein material of the functional food ingredient according to this invention preferably contains moisture in an amount less than 6% by weight, and more preferably less than 5% by weight.

Unrefined soy protein material, which composition is a functional food ingredient according to this invention, also preferably of siderius, in particular legumes and/or bitter taste. In particular, the unrefined soy protein material of the functional food ingredient according to this invention contains a low concentration of n-pentane, diacetyl, pentanal, hexanal, 2-heptanone, 2-pentylfuran and octanal. Preferably, the unrefined soy protein material contains less than 20 parts per million ("ppm") of n-pentane, less than 50 ppm of diacetyl, less than 50 ppm of pentanal, less than 650 ppm of hexanal, less than 10 ppm 2-heptanone, less than 10 ppm 2-pentylfuran and less than 10 ppm of octanal.

In a particularly preferred embodiment of the unrefined soy protein material of the food ingredient according to this invention contains a small amount of oligosaccharides of raffinose and stachyose. As noted earlier, raffinose, stachyose are neperevershenymy the oligosaccharides present in soybeans that are fermented in the gut of humans, which causes the formation of intestinal gas, which cause intestinal discomfort and flatulence. Unrefined soy protein material with a low content of raffinose and low content stachyose used in the composition of the food ingredient according to this invention to reduce or predotvrasenie ingredient, compared with food products containing food ingredients, using traditional soy flour, grains, powders or flakes. In a particularly preferred variant of the invention, the unrefined soy protein material with a low content of raffinose and low content stachyose get out of the line of soybeans, with an inherited phenotype, characterized by low content stachyose.

Soy material with a low content of raffinose" is a soy material containing a maximum of 20 µmol of raffinose per gram of soy material, more preferably a maximum of 10 µmol of raffinose per gram of soy material, and most preferably a maximum of 5 mmol of raffinose per gram of soy material. Soy protein material with a low content of raffinose preferably genetically, without treatment aimed at removing raffinose, contains such a low number of raffinose. Soy material with a low content Stagioni" is a soy material containing a maximum of 35 µmol stachyose per gram of soy material, more preferably a maximum of 10 µmol stachyose per gram of soy material, and most preferably a maximum of 5 µmol stachyose is the processing, aimed at the destruction of stachyose, contains such a low number stachyose.

More preferably unrefined soy protein material with a low content of raffinose and low content stachyose also had a high content of sucrose to provide additional taste and functionality unrefined soy protein material. Soy material with high sucrose content" is a soy material that contains genetically, at least 200 μmol/g of sucrose, and more preferably contains at least 210 µmol/g sucrose.

Unrefined soy protein material included in the composition of the food ingredient according to this invention may also have other selected characteristics, improving odor, appearance or functionality of soy material. These characteristics may be inherent in the unrefined soy protein material by themselves or simultaneously with the low content of raffinose, low content stachyose and/or high sucrose content, or in combination with other preferred characteristics. These characteristics include: low content of lipoxygenase (to improve odor); izmeniloc and fitinto (to improve the nutritional characteristics); yellow hilum (to enhance appearance); and the high content of isoflavon (good for health).

The composition of the food ingredient according to this invention may also contain materials to enhance functionality and flow characteristics unrefined soy protein material. In a preferred embodiment, the functional food ingredient contains sodium tripolyphosphate ("tpfn"). Tpfn interacts with the amino groups of soybean proteins in unrefined soy protein material and contributes to the solubility of denaturirovannykh soy protein in aqueous solution, increasing, thus, the ability of the unrefined soy protein material to form the gel and emulsion. Tpfn also has a chelating effect, which can reduce or prevent undesirable oxidative reactions. In a particularly preferred embodiment, the composition of the food ingredient contains less than about 3% by weight tpfn. Acidic sodium pyrophosphate (KFN), trisodium phosphate and resin, preferably guar gum, may also be included in the composition of the food ingredient in the amount of less than 5% by weight of the weight of the food composition ingredient to modify the functional food ingredient according to this invention is an unrefined soy protein material, in which the content of the soy protein is less than 65% by weight calculated on dry weight, more preferably less than 60% and more than 20%, has a nitrogen solubility index of from about 30% to about 80%, more preferably from 35 to 75%, and most preferably from 40 to 70%, and which has at least one of the following characteristics: a viscosity of at least 500 centipoise, more preferably at least 1000 centipoise, and most preferably at least 1500 centipoise at a temperature of from 18 to 25S; hydration capacity for water of at least 3.75 times the weight of the unrefined soy protein material, and more preferably at least 4.0 times the weight of the unrefined soy protein material; a water activity of 0.3 or less, and more preferably 0.2 or less; sustainability index in relation to salt, from about 30% to about 80%, more preferably from about 35% to about 75%, and most preferably from about 40% to about 70%; or activity of inhibition of trypsin to a maximum of 10 EATA in milligrams unrefined soy protein material. Preferably the food ingredient by mixing 1 part of the unrefined soy protein material with five is t the strength of chilled gel, at least 100 grams, and most preferably has a strength of chilled gel is at least 200 grams. In addition, dietary ingredient preferably has a weight of gel, at least 30 grams at a temperature of from about 15C to about 25, more preferably at least 50 grams, and most preferably at least 100 grams. More preferably unrefined soy protein material of the food ingredient has a moisture content of less than 6% by weight, and more preferably a maximum of 5% by weight; and contains less than 20 ppm of n-pentane, 50 ppm of diacetyl, 650 ppm of hexane, 10 ppm 2-heptanone, 10 ppm 2-pentylfuran and 10 ppm of octanal. In the most preferred embodiment of the unrefined soy protein material is an unrefined soy protein material with a low content of raffinose and low content stachyose isolated from a soybean line having a heritable phenotype, characterized by low content stachyose. Preferably the food ingredient also contains at least one additive selected from sodium tripolyphosphate, sodium acid pyrophosphate, sodium and resin.

In another preferred embodiment, the functional food ingredient under the tree by weight calculated on dry weight, more preferably less than 60% and more than 20%, and has at least one of the following characteristics: weight of the gel, at least 30 grams at a temperature of from about 15C to about 25, more preferably at least 50 grams, and most preferably at least 100 grams; or the strength of chilled gel is at least 50 grams, more preferably at least 100 grams, and most preferably at least 200 grams by mixing one part of soy material with five parts of water by weight. Unrefined soy protein material of the functional food ingredient also preferably has at least one of the following characteristics: nitrogen solubility index of from 30% to 80%, more preferably from 35 to 75% and most preferably from 40 to 70%; the index of stability against salt from 30 to 80%, more preferably from 35 to 75% and most preferably from 40 to 70%; a viscosity of at least 500 centipoise, more preferably at least 1000 centipoise, and most preferably at least 1500 centipoise at a temperature of from 18 to 25S; hydration capacity with respect to water of at least 3.75 times the weight of the soybean material, and more preproduction 0.2 or less; or activity of inhibition of trypsin to a maximum of 10 EATA on milligrams of soy material. Unrefined soy protein material of the functional food ingredient also preferably has a moisture content of less than 6% by weight, more preferably less than 5% by weight; and contains less than 20 ppm of n-pentane, 50 ppm of diacetyl, 50 ppm of pentanal, 650 ppm of hexane, 10 ppm 2-heptanone, 10 ppm 2-pentylfuran and 10 ppm of octanal. In the most preferred embodiment of the unrefined soy protein material is a soy material with a low content of raffinose and low content stachyose and isolated from a soybean line having a heritable phenotype, characterized by low content stachyose. Preferably the food ingredient also contains at least one additive selected from sodium tripolyphosphate, sodium acid pyrophosphate, sodium and resin.

Methods of obtaining new soybean material

The invention is also aimed at developing ways of obtaining a new unrefined soy protein material used in the composition of the food ingredient according to this invention. In the first variant of the invention, the unrefined soy protein material hydratious what ina least part of the soy protein contained in the hydrated unrefined soy protein material is subjected to permanent partial denaturation, then unrefined soy protein material is dried so that it has a nitrogen solubility index of from about 30% to about 80%.

Soy material used as starting material according to the present method may be any of the unrefined soy protein material containing soy protein, fiber and carbohydrates, and water-soluble carbohydrates have at least 5% of the weight of the unrefined soy protein material per dry weight. Preferably, the unrefined soy protein material contains less than 65% soy protein content per dry weight, more preferably contains less than 60% soy protein, and preferably contains more than 20% soy protein, and most preferably more than 25% soy protein. Unrefined soy protein material used as the starting material includes, but is not limited to containing soy protein materials, such as crushed whole soybeans, soy flour, soy grits, soy flakes and soy powders. Most predpochitaemo, is a defatted material soy flour, soy grits, soy powder or soy flakes. Such unrefined soy protein materials are commercially available or can be obtained from whole soybeans, as described below.

Soy flakes for use according to the method according to this invention can be obtained from whole soybeans clearing them of debris; the cracking of the skin cleaned of debris soybeans; peeling soybeans; if necessary, the Department of cotyledons exfoliated soybeans from hypocotyl; crushing in the mill soybean cotyledons; and, if desired, degreasing received soy flakes. All stages of the soy flakes can be carried out according to conventional methods of producing soy flakes, known from the prior art, using standard equipment.

Soybeans can be cleaned from debris, passing them through a magnetic separator to remove iron, steel and other magnetically susceptible impurities with subsequent screening soybeans through sieves with decreasing mesh size to remove residues of the earth, pods, stems, weed seeds, small beans and other debris. About the supplemented flax Valtellina system is a corrugated cylinder with a spiral blade, loosening the peel of soybeans by passing them through rollers and break down the material of soy beans into several parts. Preferably rastreskivanie soybean stand at a relative humidity from 10% to 11% and at a temperature of from 63 to S to improve the material quality of soybeans during storage. Rastreskivanie soybeans can peel aspiration. Hypocotyl, which is much less soybean cotyledons, can be removed by shaking peeled soy beans on the sieve with small enough mesh size to remove hypocotyle and accumulation of bean cotyledons. Need to remove the hypocotyl no, as it is only about 2% by weight of the weight of the soybeans, while the cotyledons are of the order of 90% of soybeans by weight. However, removing the hypocotyl is preferable, because it is associated legumes taste of soybeans. Peeled soy beans with hypocotyl or without it, then flatten on rollers, passing soybeans through flatting rollers. Flatting rollers are smooth cylindrical rollers that are designed to obtain flakes of a thickness of from about 0.01 inch to about .0015 inch from soybeans when they are passing through the rollers.

Then, is whether to omit stage degreasing, if you want to get a soy material containing the original amount of fat. Therefore, soy flakes or any obtained in this way soy products such as soy flour, soy grains or soy powder can range from completely degrease to contain the original amount of fat soybean materials. Preferably for use in the functional food ingredient according to this invention flakes degrease in order to be confident in the good quality of storage of the finished product, as well as to assist in the processing of soybean material composition.

The flakes can be defatted by extraction of the flakes with a suitable solvent to remove fat flakes. Preferably, the flakes are extracted with n-hexane or n-heptane mode countercurrent extraction. Low fat soy flakes must contain less than 1.5% fat or oil by weight, and preferably less than 0.75%. Then degrease with solvent extraction of soybean flakes remove the remaining solvent using any traditional methods of removal of solvents, including solvent (decolonization) with the evaporation of the columns is nauseam or desalinizarea down-draught. Alternative flakes can be degreased not by solvent extraction, using traditional mechanical screw press.

Preferably, low-fat soy flakes are then milled to obtain soy flour or soy crumbles for use as starting material according to the present method. The flakes are crushed by grinding to the desired particle size using conventional grinding equipment and equipment for the crushing, such as mobile mill or air Gilera mill. Soy flour, at least 97% flour by weight has a particle size of 150 microns or less (particles can pass through a sieve No. 100 on the table of standards, USA). Soy grain products are more coarse than flour, milled to an average particle size of from 150 microns to 1000 microns.

Although peeled and purified from soybean seedlings materials are preferred as starting material according to the method according to this invention, ground whole soybeans, containing peel and hypocotyl (seedlings), also, if desired, can be used according to this method. Whole soybeans are cleaned of debris, as described you for crushing, such as mobile mill or air Gilera mill. Alternative whole soybeans can peel and chop together with the hypocotyl or without it, with the receipt of soy flour or soy crumbles without prior rolling (turning into flakes) soybeans.

In a particularly preferred embodiment, the soy material used as starting material in the method according to this invention is a soy material with a low content of raffinose and stachyose, and soy material with a low content of raffinose and low content stachyose extracted from soybean line having a heritable phenotype, characterized by low content stachyose. Most preferably, the soy material with a low content of raffinose and low content stachyose also had a high sucrose content, comprising at least 200 μmol/g

Soy material with a low content of raffinose and low content stachyose can be any of the unrefined soy protein material including crushed whole soybeans, soy flour, soy grits, soy flakes and soy powders. Preferably unrefined soy protein melcovy material with a low content of raffinose and low content stachyose, used as starting material in the method according to this invention, is a fat soy flour, soy grit, soy powder or soy flakes with low raffinose and low content stachyose. Such soy materials can be obtained from whole soybeans that have a low content of raffinose and low content stachyose and related lines of soybeans, with an inherited phenotype, characterized by low content stachyose, in the same way as described above for soy flour, soy Krupki, soy powder and soy flakes of traditionally used soybeans.

Used in this invention unrefined soy protein material with a low content of raffinose and low content stachyose can be obtained from plant line soybeans, having inherited phenotype, characterized by low content stachyose. Stachyose and raffinose produced in soybeans from glucose or sucrose as raw materials in a series of enzyme-catalyzed reactions, in which monoset and galactinol are key intermediates in the formation of raffinose and stachyose. In soybeans monoset-1-fasovaniya of galactinol in complex with UDF-galactose, moreover galactosaminidase catalyzes this reaction. Raffinose is formed from galactinol under the action of catalyst - enzyme robinsonsmay and stachyose formed from raffinose and galactinol under the action of catalyst - enzyme lahiosoitteeseen.

Accumulation stachyose and raffinose in soybeans can be reduced or eliminated by selecting or creating lines of soybeans, which Express a lesser extent, insufficient Express or not Express quite the enzymes necessary for the formation of stachyose and raffinose. Selecting or creating lines of soybeans, which Express a lesser extent, insufficient Express or not Express quite the enzymes monoset-1-fosfodiesterazu or galactosaminidase is particularly preferred to increase the content of sucrose in soybean simultaneously with the reduction or elimination concentrations raffinose and stachyose.

In international PCT publication WO 98/45448 (15 October 1998), included in this invention in the form of links, the claimed method of obtaining soybean plants with inherited phenotype, low total content of raffinose plus stachyose seeds average of less than 14.5 μmol/g and the content of the n to synthesize monoset-1-phosphate. In one embodiment, the soybean seeds treated with mutagenic agent, preferably MMOs (N-nitroso-N-metalmachine) treated soybean seeds are sown obtained from these plant seeds are sown repeatedly to produce multiple generations, and the resulting soybean plants subjected to screening for the desired phenotype. Soybean plants having the desired phenotype are homozygous for at least one gene, codereuse mutant enzyme monoset-1-fosfodiesterazu with reduced ability to synthesize monoset-1-phosphate, which creates a genetic phenotype, characterized by low concentration stachyose, a low concentration of raffinose and a high concentration of sucrose in soybean.

LR33 (Registration number ATSS, the date of Deposit of the April 17, 1997) is a line of soybeans with the phenotype, characterized by low content of raffinose, low content stachyose and high sucrose content disclosed in international PCT publication WO 98/45448 obtained above mutagenic way. Preferably the line of soybeans having a desired phenotype, such as LR33, and hybrid agronomically elite line of soybeans to obtain g is ibrida, subjected to screening to identify soybean lines having at least one gene, homozygous gene, codereuse mutant monoset-1-fosfodiesterazu with reduced ability to synthesize monoset-1-phosphate, and this gene determines the inherited phenotype, low total content of raffinose plus stachyose seeds, amounting to less than 14.5 μmol/g, and sucrose content in the seeds of more than 200 μmol/g of the resulting hybrid soybean preferably is agronomically elite and has a low content of raffinose and stachyose and high sucrose content.

According to another method described in international PCT publication WO 98/45448, soybean plants can be genetically modified to obtain ultimately the phenotype of seeds with "silent" genome monoset-1-phosphate synthetase. Detailed description of the application includes the nucleotide sequence of the gene responsible for the expression of monoset-1-fosfodiesterazu, which can be used to generate a chimeric gene with suitable regulatory sequences for compressie or reduce the expression of monoset-1-fosfodiesterazu. The chimeric gene may be introduced into the genome of the saône rivers expression of the native gene, coding monoset-1-fosfodiesterazu. Soybean plants with reduced expression of monoset-1-fosfodiesterazu has a low content of raffinose, low content stachyose and high sucrose content in the seeds.

In U.S. patent No. 5648210, in the name Kegg, etc. included in this application in its entirety, the claimed nucleotide sequence of galactosaminidase zucchini zucchini and soy beans, as well as implementation methods such nucleotide sequences in soybean plants to obtain transgenic soybean line having a heritable phenotype, characterized by low content of raffinose, low content stachyose and high sucrose content. The claimed nucleotide sequences encode galactosaminidase soybean seeds, which, as noted above, is a key enzyme in the formation of oligosaccharides of raffinose and stachyose from myoinositol and UDF-galactose. Transfer in soybean plant nucleotide sequences encoding galactosaminidase in soybeans, along with suitable regulatory sequences that transcribing antisense m-RNA, complementary to the m-RNA galactosaminidase or its predecessor, will lead to the inhibition of e raffinose and stachyose compared to nontransgenic soybean plants. Similarly introducing into the soybean plant of a foreign gene having substantial homology with the genome of galactosaminidase, along with suitable regulatory sequences may be used to inhibit the expression of endogenous gene galactosaminidase by compressie.

The introduction and expression of foreign genes, such as the nucleotide sequence of galactosaminidase claimed in U.S. patent No. 5648210, in plants are well known. Cm. De Blaere and others (1987) Meth. Enzymol. 153:277-291. Various methods of introducing nucleotide sequences galactosaminidase in antisense conformation in soybean plants known from the prior art. These methods include methods based on Ti and Ri-plasmids Agrobecterium spp. Particularly preferable to use a binary type of these vectors. Derivatives Ti-vectors transform many higher plants, including monocotyledonous and dicotyledonous plants, such as soybean, cotton and canola [Pacciotti and others (1985) Bio/Technology 3:241; Byrne and others (1987) Plant Cell, Tissue and Organ Culture 8:3; Sukhapinda and others (1987) Plant. Mol. Biol. 8:209-216; Lorz and others (1985) Mol. Gen. Genet. 199:178; Potrykus (1985) Mol. Gen. Genet. 199:183]. Other methods of transformation, such as direct introduction of foreign DNA constructs (see European patent shall Corot metal particles, covered with nucleic acid constructs [see line and others (1987) Nature (London) 327:70 and US 4], known from the prior art. Transformed cells can be regenerated by methods known from the prior art.

Preferably the selected promoters, genes amplifiers and regulatory sequences can be combined with antisense nucleotide sequence galactosaminidase or substantially homologous cosuppression alien genome to obtain nucleic acid construct, which most effectively ingibiruet would be the expression of galactosaminidase with minimal destruction of the soybean plants. Particularly preferred promoters are constitutive of the promoters and promoters that allow for specific seed expression, such as promoters of genes - and-subunits accumulated protein soy-conglutinin. Preferred gene-amp is selected, as described in U.S. patent No. 5648210 of gene element DNA sequence encoding the subunit is better, which can provide 40-fold specific amplification of a constitutive promoter.

In U.S. patent No. 5710365, in the name Kegg, etc. that are included in this invention all full of pacificasia genes of soybean, marked stc lx, define inherited phenotype, characterized by low content of raffinose and low content stachyose compared with conventional commercially available soy beans. It seems that genes stc l are mutant genes, coding defective enzymes rapinsociety and stagionato, inhibiting, thus, the formation of raffinose and stachyose in soybean plant soybean lines stc l. Lines of soybean stc l receive 1) a comprehensive screening of existing collections of soybean germplasm for sources of genes, providing a low content of the saccharide raffinose; 2) induction of mutations Stc l gene the usual line of soybeans using chemical mutagenesis; or 3) by crossing soybean lines stc lx, obtained according to methods 1 or 2 in order to find lines of soybean, with genes modifiers that further reduce the formation of raffinose and stachyose in soybean plants by increasing the expression of stc lx genes. According to the first method was created soybean line LR28, and the line of soy LR484 (Registration No. ATS 75325) was created according to the second method.

Soy material with a low content of raffinose and low content stachyose used in the compositions and according to the methods Yes or functionality flour or crushed whole soybeans. For example, on the basis of information known from the prior art, it is possible to genetically modify the line soybeans for soy beans that have changed content stored seeds protein (for different nutritional characteristics); or containing a small amount or not containing lipoxygenase (to improve odor); or containing a small amount or not containing phytic acid and/or vicinity (for performance enhancing nutritional value); or containing yellow hilum (to enhance appearance); or having a high content of isoflavones compared to conventional soybeans (for more health benefits).

The original unrefined soy protein material, regardless of whether it is a soy material with a low content of raffinose and low content stachyose, soy material, extracted from soybeans with a high content of stored protein, or it is selected from an ordinary commercially available soybeans, hydratious. Most preferably, hydratherapy unrefined soy protein material was in the form of a granular product, such as soy flour or soy grits, obtained as described above. Alternatively, soy flakes or whole soybeans. In this case, the soy material is crushed to obtain a granular product after hydration, for example, using a blender or mixing hydrated soy material to break it into smaller pieces.

At the stage of hydration to the unrefined soy protein material add enough water to facilitate the restructuring of the soy protein in the soy material by partial denaturation of soybean proteins, caused by thermal treatment of hydrated unrefined soy protein material. I believe that the restructuring of soy protein in water at their partial denaturation leads to the formation of protein aggregates or predecessors units. Units or predecessors aggregates are formed as reduced interaction with water hydrophobic subunits, which appeared after partial denaturation of proteins and located on their surface, due to the energetically preferred vnutriobektovyh and inter-proteins interactions hydrophobic subunits with each other and the hydrophilic subunits with each other. Sufficient hydration of the unrefined soy protein material is important to rebuild soy protein because of the dry temperature of the m amount of water, will lead to denaturation or partial denaturation of soy protein in the soy material, but will not obtain the desired product as denatured proteins in the absence of sufficient water cannot be reconstructed to accept energetically favorable conformation. Preferably for the hydration of the soy material per part of unrefined soy protein material is added at least two parts of water by weight. More preferably, the hydrated unrefined soy protein material used, at least four pieces, six pieces or eight parts of water per part of soy material, by weight, and most preferably at least nine parts of water per part of soy material, by weight, is used for hydration of the unrefined soy protein material.

In a preferred embodiment, the water used for hydration of the unrefined soy protein material has a temperature of from 50 to 85C. Warm water facilitates hydration of the unrefined soy protein material and the dispersion of the soy material in the water.

The hydrated unrefined soy protein material in the form of a water suspension containing maximally protein material is dispersed in water. The suspension is stirred on a magnetic stirrer by shaking or using a blender using any conventional device for stirring or shaking, can mix the protein suspension.

If desired, the aqueous suspension of hydrated unrefined soy protein material, you can add sodium tripolyphosphate (tpfn) before maturing soybean material under conditions effective to partial denaturation of soy protein. Tpfn interacts with the amino groups of soy protein and increases the solubility of the unrefined soy protein material in an aqueous solution before and after partial denaturation of the protein. Treatment untreated soy protein material tpfn is particularly preferred, because the product is processed tpfn, has improved gelling properties, high strength gel and reduced oxidative activity compared to products that are not processed tpfn. Tpfn added to the aqueous suspension in an amount not exceeding by weight to 30% by weight of the unrefined soy protein material in suspension, and preferably from 0.5 to 1.5% by weight of the weight of the unrefined soy protein material in suspension.

Then the suspension, the Asti soy protein in the hydrated unrefined soy protein material. As previously noted, soy protein unrefined soy protein material is subjected to partial denaturation to unfold the protein and to cause rearrangement of proteins with the formation of protein aggregates or predecessors units, which increase the gel-forming properties of soy material, as well as its ability to form emulsions. Soy protein in the hydrated unrefined soy protein material is subjected to partial denaturation treatment aqueous suspension unrefined soy protein material at an elevated temperature for a time sufficient to partially denature at least a portion of the soy protein. Preferably aqueous suspension of unrefined soy protein material is treated at a temperature of from about 75S to about 160S for a time from about 2 seconds to about 2 hours to partial denaturation of soy protein in the soy material, and at lower temperatures the hydrated unrefined soy protein material to a partial denaturation of soy protein is heated for a longer time. More predpochtitelnye above atmospheric to partial denaturation of the soy protein material.

The preferred method of permanent partial denaturation of soy protein in the hydrated unrefined soy protein material is treated by aqueous suspension of soybean material at a temperature that is elevated relative to the ambient temperature, using injection box in suspension under steam pressure in a period of time sufficient to partially denature at least a portion of the soy protein in the soy material, referred to hereinafter as "steaming". The following description of the method of steaming suspension of hydrated unrefined soy protein material is preferred, but the invention is not limited to the described manner and includes any obvious modifications that can be made on the basis of knowledge of the technical level.

The hydrated unrefined soy protein material is placed in avantissimo for carrying out the steam treatment, in which the soy material is supported in a suspended state by mixing the suspension with a mixer. Suspension direct from eventsystem in the pump that drives the slurry through the pipe reactor. Pairs Inuktitut in a suspension of the crude soybean especially the heated slurry to the desired temperature. The temperature is controlled by adjusting the pressure of the injected steam, and preferably it is from about 75 to about 160S, more preferably from about 100C to about S. The suspension is treated at an elevated temperature for from about 5 seconds to about 15 seconds, and at a lower temperature process longer by controlling the processing time by the speed of passage of the suspension through the pipe. Preferably, the flow velocity of the suspension is about to 18.5 pounds per minute, and the processing time is about 9 seconds at a temperature of about 150C.

After at least a portion of the soy protein in unrefined soy protein material is irreversibly partially denatured by incubation at elevated temperatures, the hydrated unrefined soy protein material is dried by a method effective to keep the structure and orientational changes induced in soybean protein partial denaturation in terms of hydration. In order to maintain the desirable structure of a protein in unrefined soy protein material, water from the soy material is rapidly evaporated. Preferably the hydrated unrefined local index of solubility from about 30% to about 80%, more preferably from about 35% to about 75% and most preferably from about 40% to about 70%.

In one embodiment of the present invention the hydrated unrefined soy protein material is dried in two stages: stage instantaneous evaporation with subsequent stage spray drying. Hydrated, partially-denatured unrefined soy protein material is subjected to instantaneous evaporation, placing the slurry in a vacuum chamber having an internal temperature less than the temperature used for heat treatment of soybean material, and a pressure substantially less than atmospheric. Preferably the vacuum chamber has an internal temperature of from 15 to 85C, and a pressure from about 25 mm to about 100 mm RT.art., and more preferably to a pressure of from about 25 mm RT. century to about 30 mm RT. Art. the Introduction of hydrated partially-denatured unrefined soy protein material in a vacuum chamber leads to an instantaneous pressure drop causing evaporation of the water from the hydrated soy material.

Most preferably, the suspension of hydrated unrefined soy protein material produced the texts and temperature, calling the evaporation of a considerable part of the water from the hydrated partially-denatured unrefined soy material. Preferably the vacuum chamber has the temperature increased to about 85C to prevent gelation in the unrefined soy protein material with the introduction of hydrated unrefined soy protein material in a vacuum chamber.

Applicants believe that stage instantaneous evaporation provides a low concentration of volatile substances in unrefined soy protein material associated with legumes bitter taste unrefined soy protein material, such as n-pentane, diacetyl, pentanal, hexanal, 2-pentanone, 2-pentyl furan and octanal. Heat treatment under pressure, followed by rapid decrease in pressure and the evaporation of water also causes evaporation of significant amounts of these volatile components from unrefined soy protein material and, thus, improves the taste of unrefined soy protein material.

Suspension unrefined soy protein material is subjected to instantaneous evaporation can then be dried in the spray dryer to obtain a dry food ingredient on onoine to be moderate for to avoid further denaturation of soy protein in the unrefined soy protein material. Preferably, the spray dryer is a dryer once-through type, in which the hot incoming air and the suspension unrefined soy protein material, the dispersed atomized to state when they injected it into the dryer under pressure through the nozzle, pass through the dryer in once-through mode. Soy protein in unrefined soy protein material is not subjected to further thermal denaturation, as the evaporation of water from the unrefined soy protein material cools it as it dries.

In a preferred embodiment, the suspension unrefined soy protein material is subjected to instantaneous evaporation, inject into the dryer through a nozzle atomizer. Although jet nebulizer is preferred, it is possible to use other types of nozzles for spray dryers such as rotary atomizer. The suspension is injected into the dryer with a pressure sufficient to disperse suspension. Preferably, the suspension is sprayed under pressure from approximately 3000psig (pounds per square inch gage, pressure, pounds the air is supplied into the drying chamber through a special hole for hot air, located so that the direction of flow of the hot air entering the drying chamber, coincided with the direction of flow of the dispersed suspension unrefined soy protein material from a dispenser. Hot air has a temperature of from about C to about C, and preferably has a temperature of from about C to about 300C.

Dried unrefined soy protein material is collected from the spray dryer. To collect unrefined soy protein material can be used traditional means and methods, including cyclones, bag filters, electrostatic filters and gravitational settling.

In another embodiment, the present invention gidratirovannuyu, partially denatured suspension unrefined soy protein material can be dried by spray drying immediately after stage partial denaturation of soy protein in the hydrated soy material without an intermediate stage instantaneous evaporation. The conditions of spray drying unrefined soy protein material is not subjected to immediate evaporation are the same as described above with respect to untreated soybean is ing, in that case, if the solid content in hydrated partially-denatured unrefined soy protein material is too high for effective use of spray drying, regardless of whether carried out stage instantaneous vaporization or not, unrefined soy protein material with high solids content can be quickly dried in accordance with this invention the simultaneous grinding and drying of partially denatured soy material. Preferably partially denatured soy material with a high content of solid matter is dried in a conventional mobile mill or mill with hydraulic drive, which uses the drying air and grinding soybean material as it dries.

If desired, the dried soy material, you can add additional materials to improve the functioning of the soy material as a food ingredient. To improve the flow characteristics of the unrefined soy protein material may be added sodium pyrophosphate, and/or resin, preferably guar gum.

Preferably, the content of sodium pyrophosphate, E. amounted to 5% by weight, if it is added. To the unrefined soy protein material may be added other ingredients such as flavoring agents and coloring agents. Functional unrefined soy protein material to increase the protein content and, in some cases, to increase the product's functionality can be added more purified soy protein products such as soy protein isolates and soy protein concentrates, but this is less preferred.

In the second embodiment of the present invention is disclosed receipt of the meat product, according to which crude soybean protein material hydratious; at least a portion of the soy protein in the hydrated unrefined soy protein material irreversibly partially denatured by subjecting the hydrated soy material grinding at a temperature of at least 40C; partially-denatured unrefined soy protein material is dried so that the dried unrefined soy protein material has a nitrogen solubility index of from about 30% to about 80%. This variant embodiment of the invention differs from the above-described smaller quantity of water, requiring the second material, to which it is subjected, contributes to rebuilding partially denaturirovannykh proteins.

Unrefined soy protein material used as starting material for the method according to the second variant of the invention, may be selected from soybean materials described above for the method according to the first variant embodiment of the invention. Most preferably, the unrefined soy protein material used as starting material for the method according to the second variant embodiment of the invention is a soy flour with a low content of raffinose, low content stachyose and high sucrose content.

Unrefined soy protein material hydratious the addition of water to the soy material. The amount of water required for hydration of the unrefined soy protein material is a quantity of water sufficient to facilitate the restructuring and aggregation of soy proteins in the unrefined soy protein material and to facilitate mixing and implementation grinding soybean material. Unrefined soy protein material should be gidratirovana so that its content in the mixture water/ soy material sostavlyaiete, at least one part of water was added to four parts of soy material, by weight. More preferably, at least one part of water was added to three parts of soy material, by weight, and most preferably, at least one part of water was added to two parts of soy material, by weight, for the hydration of the unrefined soy protein material. In a preferred embodiment, the water used for hydration of the unrefined soy protein material has a temperature of from 50 to 85C. Warm water promotes hydration of the soy material.

If desired, gidratirovannom unrefined soy protein material at the stage of partial denaturation you can add sodium tripolyphosphate, as described above, to improve emulsifying and gelling properties of the product based on soy material.

At least a portion of the soy protein in the hydrated unrefined soy protein material is then irreversible partial denaturation due to the processing of hydrated unrefined soy protein material at elevated temperatures and mechanical grinding, preferably simultaneous, although hydrated neochimiki denaturation of soy protein in the soy material. In that case, if the hydrated unrefined soy protein material is subjected to thermal denaturation simultaneously with mechanical grinding, soy protein in the hydrated unrefined soy protein material irreversibly partially denaturised due to the processing of hydrated soy material at a temperature at least 40 ° C for a time sufficient to partially denature part of the protein in untreated soy protein material, usually for from 5 seconds to 10 minutes. More preferably, in the simultaneous thermal denaturation and mechanical grinding soy protein in the hydrated unrefined soy protein material is partially denaturised due to the processing of hydrated unrefined soy protein material at a temperature of from about 70 C to about 100C. In the case when the hydrated unrefined soy protein material is subjected to mechanical grinding after heat denaturation of soy protein in the hydrated unrefined soy protein material may partially denaturing due to the processing of hydrated unrefined soy protein material at a temperature of from 75 to 160S, as described above for Lucia.

The hydrated unrefined soy protein material can be subjected to mechanical grinding using conventional equipment for mixing, blending and cutting water suspensions of protein materials. In a particularly preferred embodiment, the soy protein in the hydrated unrefined soy protein material is partially denatured by extrusion of hydrated unrefined soy protein material through odnochastny or dvuhseriynyy extruder with steam, for example dvuhseriynyy extruder model TH Wenger, simultaneously rotating and fully mixing extruder with steam (produced by Wenger Mfg. Sabetha, Kansas), in which heat and mechanical cutting simultaneously applied to gidratirovannom unrefined soy protein material. In another preferred embodiment, the soy protein in the hydrated unrefined soy protein material is partially denatured by mixing the soy material in a Sigma blender with a shirt, in which heat and mechanical cutting simultaneously applied to gidratirovannom unrefined soy protein material.

After at least part of svania at elevated temperatures and mechanical grinding, the hydrated unrefined soy protein material is dried by a method effective to keep the structure and orientational changes induced in soybean protein partial denaturation in terms of hydration with mechanical grinding. In order to maintain the desirable structure of a protein in unrefined soy protein material, water from the unrefined soy protein material is rapidly evaporated. Preferably the hydrated unrefined soy protein material is dried so that the dried soy material has a nitrogen solubility index of from about 30% to about 80%, more preferably from about 35% to about 75% and most preferably from about 40% to about 70%.

If a partially denatured hydrated unrefined soy protein material has a high content of solids, for example, hydrated partially-denatured unrefined soy protein material contains less than two parts of water per part of soy material, partially-denatured unrefined soy protein material is quickly dried, conducting simultaneously grinding and drying. Preferably partially denatured neocidin mill with hydraulic drive, using the drying air and grinding soybean material as it dries. In the case of partially denatured hydrated unrefined soy protein material has a high content of solids, this partially denatured soy material is dried in the spray dryer as described above for the first method of production of new crude soybean protein material according to this invention.

If desired, the dry product is unrefined soy protein material, you can add additional materials to improve the functioning of the unrefined soy protein material as a food ingredient. To improve the flow characteristics of the unrefined soy protein material may be added sodium pyrophosphate and/or resin, preferably guar gum. Preferably, the content of sodium pyrophosphate, if it is added to the soy material, up to 5% by weight, and/or tar, if it is added, amounted to 5% by weight, if they are added. To the unrefined soy protein material may be added other ingredients such as flavoring agents and coloring of genericize product functionality can be added purified soy protein materials such as soy protein isolates and soy protein concentrates, but this is less preferred.

Foods containing functional food ingredient

According to this invention the application of a functional food ingredient based on unrefined plant protein material is used for many food products for thickening, emulsifying and improve the structural properties of food products. Functional food ingredient can be used in meat products, especially emulsified meat products, soups, sauces, yogurt, dairy products and grain products.

Especially preferred applier food ingredient according to this invention are emulsified meat products. Functional food ingredient can be used in emulsified meat to make patterns emulsified meat that provides him with a tight grip and texture similar to the texture of the meat. Functional food ingredient also reduces moisture loss in the preparation of emulsified meat due to good water absorption and prevent "skimming" of the meat, so the finished meat turns out the ingredient according to this invention to obtain a meat emulsion, preferably is the meat used for the production of frankfurters, sausages or other meat products obtained by filling the shell meat material, or may be meat used to obtain products of minced meat, such as hamburgers, meat patties and other products from minced meat. Especially preferred meat materials used together with the composition of the functional food ingredient, include mechanical butchered meat chicken, beef and pork; pork trim; beef scraps; and pork fat rear pigs.

Meat emulsion containing meat material and the composition of the functional food ingredient based on unrefined plant protein material contains certain amounts of each component, selected to give the meat emulsion characteristics close to the characteristics of the meat, especially dense texture and a dense clutch. Preferably the composition is a functional food ingredient is contained in the meat emulsion in an amount of from about 3% to about 30% by weight, more preferably from about 5% to about 20% by weight. Preferably, the meat material is contained in the meat emulsion to the Naya emulsion also preferably contains water in an amount from about 25% to about 55% by weight and more preferably from about 30% to about 40% by weight.

Meat emulsion may also contain other ingredients, preservatives, flavoring or coloring meat emulsion. For example, the meat emulsion may contain salt, preferably from about 1% to about 4% by weight; spices, preferably from about 0.01% to about 3% by weight; and preservatives, such as nitrates, preferably from about 0.01 to about 0.5% by weight.

Preferred formulations of meat emulsions are presented below in two further examples of formulations.

Recipe 1

Ingredient wt.%

The composition is a functional food ingredient

- unrefined soy protein material of 8.2

the sodium tripolyphosphate 0,4

Pork 90 10,0

Mechanical cut-up chicken (18% fat) 22,0

Fat rear pigs 18,3

Emulsion from pig skin 7,0

Water 28,6

Salt 2,0

The mixture of spices 0,4

Carbohydrates (dextrose, solid

ingredients corn syrup) 3,0

Preservatives 0,1

Recipe 2

Ingredient wt.%

The composition is a functional food ingredient

- unrefined soy protein material of 4.6

the sodium tripolyphosphate 0,5

Beef 90/10 7,5

mehanicheskij butchered chickens 15,8

Water 22,8

Salt 2,0

Spices 0,02

Dye 0,03

Preservatives 0,05

Product based on meat emulsion can be obtained from the composition is a functional food ingredient and meat material by mixing or chopping together the meat material, the composition is a functional food ingredient and water with the formation of the meat emulsion, and filling the casing with meat emulsion. The selected number in the above-described within the meat material, water and a composition for functional food ingredients are placed together in a container for mixing or chopping together with any additional desired ingredients, such as fragrances, dyes and preservatives. The mixture is stirred using a stirrer, shaking or perematyvanie in a period of time sufficient for the formation of homogeneous meat emulsion and for meat protein extraction from cells in which it is contained. Alternative ingredients can be added separately after each of the previous ingredient is thoroughly mixed with a mixture of, for example, can thoroughly mix the meat material and water, then add the composition of the dietary ingredient and mix with the mixture, and pasley, add the remaining ingredients.

For the implementation of mixing can be used traditional devices for mixing with stirrer, shaking or blending. The preferred device for mixing meat emulsions include capacity with a knife, which cuts the material mixture and the mixer/emulsifier, grinding materials of the mixture. The preferred container of the knife is the grinder Hobart Food Cutter model No. 84142 with the frequency of rotation of the shaft 1725 rpm

After the mixture was mixed with the formation of the meat emulsion, meat emulsion can be used for cooking meat products. Meat emulsion can be used for stuffing meat wrappers for receiving frankfurters, sausages and similar products. Crammed into the shell material is preferably kept in ice water for about thirty minutes and then subjected to heat treatment (cooking) for meat products. Stuffed shells meat materials can be prepared using any conventional means for cooking meat, and preferably they are cooked when the internal temperature of the product from about 70 C to about 90. Preferably habitattitude internal product temperatures of about 70-80C. Most preferably Packed in membrane materials prepared in the water boiler.

The resulting emulsified meat product containing the composition is a functional food ingredient, has an increased hardness, improved texture, elasticity and chewing properties compared with meat emulsion obtained with commercially available unrefined soy protein materials such as soy flour, soy grit, soy powder or soy flakes, and has characteristics comparable with the characteristics of meat emulsions obtained with the use of purified soybean protein materials such as soy protein isolates and soy protein concentrates. Product based on meat emulsion containing the composition is a functional food ingredient, has a substantial resistance to compression in meat emulsions containing meat low or medium quality (meat with low structural features), which indicates the formation of the composition of food ingredient dense gel.

Other particularly preferred object of application of the composition is a functional food ingredient is pureed soups (soups-cream). Functional food ing the texture.

The following examples illustrate the composition of the new functional food ingredient of soy material according to this invention, and the method of obtaining a new unrefined soy protein material. These examples illustrate the practicality and profitability of the new functional food ingredient based on unrefined soy protein material and do not limit the scope of the invention.

Example 1

Got a new unrefined soy protein material of the functional food composition according to this invention. Fifty pounds of commercially available soybean flakes was mixed with two hundred pounds of water at a temperature of about 85C in the mixing tank. Water and soy flakes mixed in a mixing tank for 20 minutes. The resulting suspension unrefined soy protein material is treated with steam at a temperature of about C for 9 seconds at a flow rate through the pipe reactor twelve pounds per minute for partial denaturation and realignment of soybean protein in the soybean suspension material. The suspension was subjected to instantaneous evaporation by spraying the suspension from the tube reactor in a vacuum chamber, aniu suspension of soybean material is dried in the spray dryer, feeding the suspension through the nozzle of the injector under pressure 3500 psig and an outlet temperature of about 90. From spray dryers are gathered seven pounds new soybean material (hereinafter "CV soy material").

Example 2

Got a new unrefined soy protein material of the functional food composition according to this invention. Fifty pounds of soybean flakes with low raffinose, low content stachyose and high sucrose content was mixed with two hundred pounds of water at a temperature of about 83 C get in the mixing tank. Water and soy flakes mixed in a mixing tank for 20 minutes. The resulting suspension soy material was treated with steam at a temperature of about C for 9 seconds at a flow rate through the pipe reactor twelve pounds per minute for partial denaturation and realignment of soybean protein in the soybean suspension material. The suspension was subjected to instantaneous evaporation by spraying the suspension from the tube reactor that was steaming in the vacuum chamber, the pressure which was about 24 mm RT. Art. and the temperature was around 50C. Subjected to instantaneous evaporation of a suspension of soy Matey temperature of about 90. From spray dryers are collected twenty-six pounds of new soybean material with a low content of raffinose, low content stachyose and high sucrose content (hereinafter "soy material HS").

Example 3 - the protein Content

Soy materials CV and HS, obtained according to the above Examples 1 and 2, were investigated on the content of the soy protein and compared with soy flour Cargill Flow 20 ("Flour 20") held a heat treatment at a high temperature production Cargill, Inc., flour Cargill Flour 90 ("Flour 90") commercially available soy flour, processed with minimal heat to improve the solubility of the protein production Cargill, Inc., and Arcon S, soy protein concentrate production of Archer Daniels Midland Company, DECATUR, Illinois. Samples of soybean CV materials and HS (1 gram each), flour Flour 20 and 90 (0,80 grams each) and protein concentrate Arcon S (1 g) was weighed into the appropriate bulb, kildala together with a catalytic mixture (16.7 grams of K2SO4, 0.6 grams of TiO2, 0.01 grams of copper sulfate and 0.3 grams of pumice) and 30 ml of concentrated H2SO4. The contents of the flasks were subjected to decomposition within 45 minutes by placing the flask in a boiling water bath and periodically rotating the flask. After concanavalin the sodium hydroxide solution (specific gravity of 1.5) to each solution was strongly alkaline. For each sample in the flask for collection of distillate (receiver) poured distilled water and standardized 0.5 N hydrochloric acid (50 ml HCl solution for samples CV, HS and Arcon S, and 35 ml of HCl solution for flour Flour 20 and 90). The solution after decomposition was ferried up until the receivers are not collected in 150 ml of distillate. The contents of each receiver was titrated with 0.25 N NaOH solution, using as indicator methyl red. The total nitrogen content in the samples was determined by the number went for titration of alkaline titrant according to the formula for calculating the nitrogen content of the above Definitions. The protein content is equal to the total nitrogen content multiplied by 6,25. The results of determination of protein content in Table 1.

The protein content in the samples of flour Flour 20 and Flour 90 is typical for soy flour, Arcon S contains more than 65% protein by weight, which indicates a higher degree of processing used to produce soy protein concentrate. Soy materials CV and HS contain less than 65% soy protein by weight, and the content of protein in this case coincides with the measured content of the soybean protein in the samples of flour.

2, 0.01 grams of copper sulfate and 0.3 grams of pumice) and 30 ml of concentrated H2SO4. The contents of the flasks were subjected to decomposition within 45 minutes by placing the flask in a boiling water bath and periodically rotating the flask. After decomposition in each flask was added 300 ml of water, and the flask was cooled to room temperature. To each flask was added a solution of sodium hydroxide (specific gravity of 1.5) to each solution was strongly alkaline. For each sample in the receiver added distilled water and standardized 0.5 N hydrochloric acid (25 ml HCl solution for all samples). The solution after decomposition was ferried up until the receivers are not collected in 150 ml of distillate. The contents of each receiver was titrated with 0.25 N NaOH solution, using as indicator methyl red. The content of soluble nitrogen in the samples was determined by the number went for titration of alkaline titrant according to the formula for calculating the nitrogen content of the above Definitions. Index nitrogen solubility was determined on the basis of the total nitrogen content and the content of soluble nitrogen by the formula: Nitrogen solubility index=100 x [the content of soluble nitrogen (%) / total nitrogen (%)] indicate that these materials have an average solubility of soy proteins in aqueous solution, which is the result of partial denaturation of the soy protein material. The moderate solubility of soybean CV materials and HS promotes gel formation due to the formation of aggregates partially denaturirovannykh and programmirovaniya soy protein, as described above. The nitrogen index solubility of the sample flour Flour 20 and sample soy protein concentrate Arcon S indicate that the samples of the Flour 20 and Arcon's also moderately soluble in water. The nitrogen solubility index of the sample of flour Flour 90 suggests that the protein in the Flour sample 90 is very well soluble in water and seems to be mainly located in the globule state, having undergone only minor denaturation.

Example 5 - the sustainability Index up against salt

Measured indices of sustainability in relation to salt soy materials CV and HS samples of materials Flour 20, Flour 90 and Arcon S. sustainability Index in relation to salt is a measure of the amount of sample protein, soluble in an aqueous solution containing salt (sodium chloride). The sustainability index in relation to salt is important for protein-containing food ingredients as a protein food ingredient should not noticeably lose solubility in the presence of salt, otherwise, the food ingredient may be the reason that the food product will be mixed to taste, and may lose gelling or emulsifying functionality. The sustainability index in relation to salt measured in the range 0-100%, with a low index of salt tolerance (<25%) testify to the insolubility or poor solubility of proteins in salt solution and a high index of resistance to salt shows a good solubility of the protein in solution of salt.

A mixture of 0.75 gram of sodium chloride with 150 ml of deionized water having a temperature of 30 ° C, prepared five samples, each sample was stirred until then, until the salt is fully dissolved in the water. Different samples were added to 5 grams CV and HS soy materials, 5 grams of sample Alsop's added to another sample, 4 grams Flour 20 was added to one sample and 4.3 grams of Flour 90 added to the last sample. Each sample was stirred in the mixing chamber at 7000 rpm for mixing the soy protein material and saline. To each sample was added to 50 ml of deionized water, and the samples were stirred on a magnetic stirrer at 120 rpm for 60 minutes at 30C. The samples are again diluted to Summa minutes at 500g. The supernatant of each sample was filtered through filter paper and collected. The protein content in supernatant of each sample was determined by analyzing 25 ml aliquot of the supernatant of each sample for protein content by placing aliquots in a standard bulb, kildala together with a catalytic mixture of 16.7 g2SO4, 0.6 grams of TiO2, 0.01 grams of copper sulfate and 0.3 grams of pumice) and 30 ml of concentrated H2SO4. The contents of the flasks were subjected to decomposition within 45 minutes by placing the flask in a boiling water bath and periodically rotating the flask. After decomposition in each flask was added 300 ml of water, and the flask was cooled to room temperature. To each flask was added a solution of sodium hydroxide (specific gravity of 1.5) to each solution was strongly alkaline. For each sample in the receiver added distilled water and standardized 0.5 N hydrochloric acid (25 ml HCl solution in all samples). The solution after decomposition was ferried up until the receivers are not gathered in 150 ml of distillate. The contents of each receiver was titrated with 0.25 N NaOH solution, using as indicator methyl red. The protein content in the supernatant of the samples was determined by the number in the section Definition. The sustainability index in relation to salt (IUS) was determined by the formula: ODR (%)=(100) x (50) x [(Percentage of soluble protein in the supernatant)] / [percentage of total protein (dry sample)], where the percentage of the total protein in the dry sample are shown in Table 1 in Example 3. The results are shown in Table 3.

Indexes of stability against salt soy materials CV and HS indicate that the presence of salt does not have a significant effect on the solubility of the proteins of these materials. The sample material Arcon S are subject to an insignificant effect of salt, but not severe enough to cause loss of protein solubility in the material or affect the functionality of the material. Sample flour Flour 20 significantly affected by the salt, in the presence of salts proteins largely lose their solubility. Sample flour Flour 90 also significantly affected by salts, proteins, largely soluble in salt-free system, be only partially soluble in the presence of salt.

Example 6 - Weight gel

Measured weight of the gel materials HS and CV, samples of flour Flour 20 and 90 and material Arcon S. Samples of each material were obtained by slicing 200 grams of each sample in 1000 ml of deionized water at 20 ° C in the minutes of the total grinding time weighted Cup 5 liquid ounces filled with samples of the suspension, thus any excess suspension was scraped from the surface of the Cup. Filled the Cup was tilted to one side by the holder that is located on a level surface so that the edge of the Cup is slightly went over the edge of the holder. After five minutes, the suspension is poured from a Cup, cut, spending ritualnoj ruler along the top edge of the Cup. The suspension remaining on the outer surface of the banks, cleaned and weighed that part of the suspension which remained in the Bank. The weight of the gel was determined by difference in weight of the Cup and the weight of the Cup with gel. The results are shown in Table 4.

Soy materials CV and HS and soy protein concentrate Arcon S form a significant amount of gel, as evidenced by the weight of the gel. Samples of flour Flour 20 and Flour 90 proved to be ineffective from the point of view of education, a significant amount of gel. The weight of the gel materials of the CV and HS indicates that these materials are useful for ensuring that patterns of food based on meat emulsions, especially in comparison with other materials containing soybean proteins in quantities of less than 65%, such as Flour 20 and Flour 90.

Example 7 - the Strength of chilled gel

Measured the strength of chilled gel samples CV and HS soy materials, materiality and was stirred for 30 seconds for the hydration of the samples. The suspension of each sample were crushed by slicing within 6 minutes with the grinder Hobart Food Cutter model No. 84142 (rpm 1725 rpm). From the chopper took on 1300 grams of the suspension of each sample. By remaining in the grinder part of the suspension was added 28 grams of salt and sinawali another 3 minutes in the presence of salt. For each sample completely filled two aluminum cans size h mm, one jar filled with a slurry containing a salt and the other suspension without salt, after which the jars have sealed. Containing salt and does not contain salt suspension of each sample was cooled for 16 to 24 hours at a temperature of from -5°C to 5°C. the strength of the gel containing salt and does not contain salt suspension of each sample was measured on the device Instron Universal Testing Instrument model No. 1122 disk probe 36 mm, using a 1000-pound torque element. The Instron instrument Instrument was calibrated at full scale load of 500 pounds with a compression speed of 5 inches per minute and the speed of the recorder 10 inches per minute. The strength of the gel was determined by placing each gel in the device Instron Instrument and the measuring point of destruction of the gel during indentation of the probe in the gel. The point of destruction of the gel was recorded by a recorder device Instron Instrument. The strength of the gel in the disruption of the gel) x [(registered point of destruction of the gel (in units of the device 100 units)) /100]. Strength containing and not containing Sol gels of each sample are given in Table 5.

As can be seen from the above results, soy materials CV and HS and soy protein concentrate Arcon S have considerable strength gels under refrigerated conditions. However, materials of the Flour 20 and Flour 90 are too soft to measure gel strength and cooling do not form a gel having appreciable durability.

Example 8 - Viscosity

By using a Brookfield viscometer with a large annular gaps measured the viscosity of samples of soybean CV materials and HS, materials flour Flour 20 and Flour 90 and soy protein concentrate (Arcon S. Weighed 62.5 grams of the material of each sample and mixed with 437,5 milliliters of water. Separately weighed 6 grams of salt for each sample, to later be added to the suspension to obtain a 2% saline suspension. Each sample and water are thoroughly mixed for 5 minutes using a Servodyne mixer at 1000 rpm After 5 minutes exactly 200 grams of the suspension of each sample was taken and placed in the appropriate Cup. The remaining 300 grams each suspension was added 6 grams of salt and stirred for a further 2 minutes. The viscosity of each sample was determined using the Brookfield viscometer is Arcon S in aqueous suspensions containing 12.5% of the soy protein material, by weight, have a significant viscosity at 25C. The high viscosity of the soy materials CV and HS allows their use as thickeners in food products, especially pureed soups. Samples of soy flour Flour 20 and Flour 90 under comparable conditions provide a low viscosity.

Example 9 - Water activity

Measured water activity (Aw) of soybean material HS and flour Flour 20 and Flour 90. Low water activity indicates that the material has a relatively low content of free water, which is capable of supporting growth of microorganisms, which could lead to damage of a material or able to maintain enzymatic activity, which can cause a bad smell.

From one-third to one-half Cup for sample filled soybean material HS, material Flour 20 or Flour 90, after which the Cup was placed in a cell of the device AquaLab CX2 production Decagon Devices. The chamber door was closed and measured water activity using the procedures condensation with cooling AquaLab CX2. The results obtained for soybean material HS and Flour 20 and Flour 90, shown in Table 7.

Soy material HS has a water activity spacialisation capacity for water samples of soybean CV materials and HS, materials flour Flour 20 and Flour 90 and soy protein concentrate (Arcon S. Hydration capacity of water is a direct measure of the maximum amount of water that the material is able to absorb and hold when low-speed centrifugation. For the nutritional ingredient containing soy protein, desirable high hydration capacity on the water. To prevent the loss of water contained in the meat in the cooking process as a component of meat emulsion desirable nutritional ingredient containing soy protein with high hydration capacity of water, which would provide a more delicate taste of the finished meat emulsion. The nutritional ingredient containing soy protein with high hydration capacity of water can be used as a component of minced soup (soup-cream), gravy, yogurt or layer for thickening food.

To determine the hydration capacity of materials on water primarily determined by the content of solids in the material. On pre-weighted Cup to determine the humidity weighed 5 grams materials CV and HS samples of the Flour 20 and Flour 90 and Arcon s Cup was placed in a thermostat and the samples were dried at 130C for 2 hours. Then bowls of the RC. The moisture content in the samples was calculated by the formula: moisture content (%)=100 x [(mass loss (g) / weight of original sample (g)]. The solids content of the sample was calculated on the basis of moisture content by the formula: solid content (%)=5x [1-(moisture /100)].

Then, as the samples were collected on four grams materials CV and HS samples of the Flour 20 and Flour 90 and Arcon S. For each sample was determined by the weight of the centrifuge tube (tare), after which each sample was placed in an appropriate centrifuge tube. In each tube portions 2 ml) was added deionized water until until the sample was thoroughly soaked. Then the samples were centrifuged at 2000g for 10 minutes. Immediately after centrifugation, each sample was examined for the presence of excess water. If the sample did not contain excess water thereto in portions of 2 ml was again added deionized water until until the sample was thoroughly soaked, after which it was centrifuged at 2000g for 10 minutes. The operation was repeated until such time as each sample is not subjected to excess water.

After that, the excess water decantation and weighed centrifuge tube together with the content. When the cell sample and 4 grams, divided by four. Then for each sample were prepared by four centrifuge tubes, each of which was placed in a 4 gram sample. In each of the four tubes of each sample was added water, and in the first test tube was added a volume of water equal to four times the approximate hydration vessel water minus 1.5; in the second test tube was added 1 ml of water more than in the first, third 1 ml more than the second, and the fourth in 1 ml of water more than in the third. Four tubes for each sample was centrifuged at 2000g for 10 minutes. After centrifugation the tubes were examined in order to determine which tubes reached the hydration capacity of the water in one tube was a slight excess of water and the other with no excess water. Hydration capacity for water was calculated according to the formula: hydration capacity on water (%)=100 x [(amount of water added to the sample with excess water + volume of water added to the sample, with no excess water)] / [(the content of solid substances in soy material) x 2]. Hydration capacity of the materials are given in Table 8.

Hydration capacity of soybean CV materials and HS is significantly higher than the gnarliness of inhibition of trypsin.

Defined activity inhibition by soybean trypsin materials CV and HS samples of the Flour 20 and Flour 90, and material Arcon S. Activity of inhibition of trypsin refers to the activity of the components contained in the soy material, which ingibiruet activity of trypsin. In the compositions of the food ingredient desirable low activity of inhibition of trypsin, as inhibition of trypsin is associated with hyperactivity of the pancreas and inhibition of growth.

Samples of soybean CV materials and HS, Flour 20 and Flour 90, and Arcon S investigated on the activity of inhibition of trypsin according to the method described above in the section Definition. The results are shown in Table 9.

As can be seen from Table 9, soy materials HS and CV have low activity of inhibiting trypsin, comparable with the activity of soy protein concentrate Arcon S. Soy materials HS and CV have a lower activity of inhibition of trypsin than flour, including processed at high temperatures flour Flour 20. Applicants believe that the extremely low activity of inhibition of trypsin materials CV and HS, even in comparison with the flour subjected to high temperature processing, is a consequence of the heat treatment materiale material, inhibiting trypsin, and thus, denaturation and inactivation of these components.

Example 12 - Concentration of volatile substances

Measured concentration of volatile substances associated with bitter bean flavor soy materials in the samples HS material and materials of the Flour 20 and Flour 90. In the reaction vessels were placed in 5 grams of each material in each reaction vessel was added 25 ml of utilizability as internal standard (Aldrich, catalog number, 24,608-5). Each vessel was immediately closed by the membrane and stirred intensively shaking the vessel by hand for 15 seconds, until such time as the suspension in the vessel was not homogeneous. Immediately after mixing, the vial of each sample was placed in a thermostat ventilation with a temperature of 80C for 30 minutes. Clean syringe for each sample was placed in a thermostat through 27 minutes after thermostat has placed samples. The samples and the syringe is taken out of thermostat and 5 ml of each sample separately injected in a gas-liquid chromatograph Perkin-Elmer Sigma 300 with a flame ionization detector. Concentrations of volatile components was determined by the automatic integration of the peaks obtained with GC, and their assignment to the standard the first material HS has a low concentration of n-pentane, of diacetyl, pentanal, hexanal, 2-heptanone, 2-pentylfuran and octanal compared with the materials of the Flour 20 and Flour 90.

Example 13 the Effect tpfn

Compare some of the physical characteristics of the material sample CV and HS as described in the above Examples, the characteristics of materials CV and HS containing sodium tripolyphosphate (tpfn). Soy materials CV and HS containing tpfn (soy materials tpfn CV and tppn HS) receive as well as the materials of the CV and HS, as described in Examples 1 and 2, respectively, except that the suspension of the original soy flakes and water mix 230 grams tpfn, and the suspension contains 230 pounds of water instead of 200 pounds. Experiments on determination of physical characteristics of soybean materials tpfn CV and HS were performed according to the techniques described in the above Examples for materials CV and HS, not containing tpfn. The results of the comparison of the physical characteristics of soybean materials tpfn CV and HS with the physical characteristics of soybean CV materials and HS, not containing tpfn in Table 11.

Adding tpfn to soy materials CV and HS is clearly increases the viscosity and hydration capacity soy materials in the water. Tpfn also obviously increases the solubility of b is), and index stability against salt (IUS) soy materials tpfn CV and HS compared to soybean materials CV and HS, not containing tpfn. Therefore, tpfn can be added to soy materials CV or HS in cases where it is desirable to obtain such characteristics of the food material, to which is added the soy material as a food ingredient.

Example 14 - Meat emulsion with the functional food ingredient of soy protein

Meat emulsion was obtained with soybean material tpfn HS, obtained according to the method described in Example 13. The contents of the following ingredients defined in weight percent, the total weight of the emulsion is 4000,

Ingredient wt.% (the weight.g):

The composition is a functional food ingredient

soy protein material of 8.2 (328.0)

the sodium tripolyphosphate 0,4 (16.0)

Pork 90 10,0 (400.0)

Mechanical cut-up chicken (18% fat) 22,0 (880.0)

Fat rear pigs 18,3 (733.2)

Emulsion from pig skin 7,0 (280.0)

Water 28,6 (1145.0)

Salt 2,0 (80.0)

The mixture of spices 0,4 (14.4)

Carbohydrates (dextrose, solid

ingredients corn syrup) 3,0 (120.0)

Preservatives of 0.1 (3.4)

Pork 90, meat mechanically minced chicken, pork fat rear pigs and emulsion from pig skin withstood primerami plates 1/8 inch. Pork 90, meat mechanically minced chicken, half water and half functional food ingredient was sinawali together on low speed for 30 seconds using a shredder Stephen Cutter, equipped with vacuum and temperature sensors. Added the rest of the ingredients and stirred the mixture for 30 seconds at low speed when connected to a vacuum, then the ingredients were sinawali at high speed as long as the product has not reached the temperature of 14C. Flat shell from polyvinylidenechloride a width of 48 mm and a length of 30 cm filled with chopped ingredients. Stuffed shells soak in ice water for at least 30 minutes, and then subjected to thermal treatment at 80 ° C in water metal cooking pot up until the internal temperature of the contents of the shells does not reach temperature 73S. Finished meat emulsion was cooled in ice water.

Example 15 Comparison of meat emulsion obtained with functional food ingredient and meat emulsions obtained with soy protein concentrates

Compare the strength of the texture of the meat emulsion obtained according to Example 14 and meat emulsions containing soy protein concentrate. Soy protein is con, commercially available production Soya Mainz GmbH. Meat emulsion with soybean protein concentrates obtained in the same manner as described in Example 13, except that instead of a functional food ingredient used soy protein concentrates.

From each of the meat emulsion (with a functional food ingredient according to this invention, with Arcon S and Maicon), selected samples of size 81 inches, the samples were evaluated for resistance to pre-compression on an Instron Two Cycle TPA. The resistance of the pre-compression measured, pressing on the meat emulsion plate up until the meat emulsion is not destroyed. The point at which there is a destruction of the meat emulsion, represents the resistance of the pre-compression. The resistance of the pre-compression specifies how durable is the meat emulsion, and the texture of the meat emulsion. The results for each sample of the meat emulsion are shown in Table 12.

Meat emulsion containing soy material tpfn HS, in the test for resistance to pre-compression shows better results than the emulsion with soybean protein concentrates containing higher amounts of protein. The test resistance and the necessary structure, despite the relatively low compared to soy protein concentrates, protein content.

The text above is intended only to describe the invention without limiting its scope. Therefore, it should be understood that the above embodiments of merely serve to illustrate the invention without limiting its scope as defined in the following claims, which should be interpreted according to the principles of patent law including the doctrine of equivalents.

1. Meat product containing a mixture of at least one meat and unrefined soy protein material, wherein said unrefined soy protein material forms a gel having a mass of at least 30 grams at a temperature of from 15 to 25 ° C in a 5 fluid ounces of mixture 5 o'clock water 1 tsp unrefined soy protein material.

2. Meat product containing a mixture of at least one meat and unrefined soy protein material, wherein said unrefined soy protein material when mixed in the ratio 5 o'clock water 1 tsp unrefined soy protein material forms a mixture of unrefined soy protein material/water with the strength of cooling the unrefined soy protein material, wherein said unrefined soy protein material has a nitrogen solubility index of from 30 to 80% and in which the unrefined soy protein material when mixed with water in a ratio of 7 o'clock water 1 tsp unrefined soy protein material forms an aqueous suspension with a viscosity of at least 500 CPS at a temperature of from 15 to 25S.

4. Meat product containing a mixture of at least one meat and unrefined soy protein material, wherein said unrefined soy protein material has a nitrogen solubility index of from 30 to 80% and in which the unrefined soy protein material has a hydration capacity for water of at least 3.75 times the weight of the unrefined soy protein material.

5. Meat product containing a mixture of at least one meat and unrefined soy protein material with a nitrogen solubility index of from 30% to 80% and the index of stability against salt from 30 to 80%.

6. Meat product containing a mixture of at least one meat and unrefined soy protein material is selected from the group consisting of soy flour, soy grits, soy powder and soy flakes, and unrefined soy protein matereyami 5 o'clock water 1 tsp unrefined soy protein material; b) when mixed in the ratio 5 o'clock water 1 tsp unrefined soy protein material forms a mixture of unrefined soy protein material/water with the strength of chilled gel is at least 50 g;) has a nitrogen solubility index of from 30 to 80%; d) when mixed with water in a ratio of 7 o'clock water 1 tsp unrefined soy protein material forms an aqueous suspension with a viscosity of at least 500 CPS at a temperature of from 15 to 25 ° C; d) has a hydration capacity for water of at least 3.75 times the weight of the unrefined soy protein material; (e) has an index of stability against salt from 30 to 80%.

 

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