Leguminous paste. RU patent 2243681.
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Leguminous paste / 2243681 Paste contains leguminous, nuts, garlic, oil, water, and spices, with said components being used in predetermined ratio. Resultant paste of plastic forming consistency has spicy soft taste not characteristic of dishes produced from leguminous. Above combination of components and quantitative ratio provide for required balance between food caloricity and contents of indispensable amino acids. |
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Method for producing of protein composition / 2243682 Method involves soaking chick-pea beans; grinding swollen beans in hot water; heating suspension to temperature of 85-920C; holding and cooling resultant suspension to 630C; acidifying to pH value of 4.8 and introducing malt solution in two stages: at first stage in an amount of 6.1-6.5% by weight of starch in mass and holding at said temperature for 2.0-2.2 hours, and at second stage increasing temperature of diluted mass to temperature of 650C; neutralizing pH value to 5.6 and introducing malt solution in an amount of 18-20% by weight of mass. Malt solution is prepared by mixing with water of ground preliminarily germinated chick-pea beans. |
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Method for producing of canned food "green peas" / 2244431 Method involves soaking and mixing dried pea grains at temperature of 35±50C in vessels primarily filled with water to predetermined level; two hours later, adding aqueous 5-6%-salt and sugar solution, and half an hour later aqueous 10-16%-solution of salt of polyvalent metal; during subsequent seven hours, continuing soaking and mixing procedures at temperature of 45±50C and further at temperature of 35±50C to provide for increase in weight of pea grain by at least 103% as compared to initial weight; changing water; blanching in boiling water; rinsing with running potable water having temperature of 14±30C for at least 20 min; charging cans with pea grains and media liquid used in the ratio of 55:45, said media liquid having temperature of at least 850C and having been prepared from potable water including sugar and edible salt; cooling to temperature of 400C with following reduction of pressure to value of atmospheric pressure; holding at temperature of 20±50C for 7-10 days. |
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Method for obtaining food selenium-containing composition out of chick-pea / 2244446 The present innovation deals with treating legumes to manufacture food products. The method deals with separating and inspecting chick-pea grain of legumes. Then chick-pea grain should be treated with an anolyte at pH being 7.0-8.0, wetted in 1%-sodium selenite solution prepared upon catholyte at pH being 7.0-8.0. Then product should be blanched and sterilized at 90 C for 30 min. |
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Method for moisture-thermal processing of soya / 2246225 Method involves preliminarily soaking soya beans; heating and processing under excessive pressure, with following cooling. Soya beans are soaked to moisture content of 20-25%. Processing under excessive pressure is provided by autoclaving process during 10-20 min at steam temperature of 105-1200C and pressure of 0.01-0.015 MPa. Method further involves discharging and cooling product to room temperature; exposing product to superhigh frequency current of 420-440 MHz at power of 2-3 kW for 2-4 min. |
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Method for producing of food protein from chick-pea grain / 2246226 Method involves extracting protein from chick-pea grain by means of catholyte with pH value of 10.0-11.0 and oxidation-reduction potential of 300-500 mV at liquor ratio of 1:(7-8) and temperature of 40-500C for 25-30 min; settling protein from extract at pH value of liquid medium of 4.6-4.8 by adding anolyte with pH value of 1.5-2.0 and potential of 1,100-1,250 mV or subjecting extract to unipolar processing in anode chamber of diaphragm-type electrolyzer to pH value of 4.6-4.8 and potential of 700-800 mV, said extract being washed with catholyte having pH value of 9.0-10.0 and potential of 100-300 mV. Method allows usage of alkaline and acids in the process of producing of protein to be avoided. |
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Composition out of soybean milk (variants) and method for its manufacturing (variants) / 2248723 The present innovation deals with the composition of soybean milk soybean beverages and, also, with the method for its manufacturing. Composition should be obtained by applying water and particles of untreated bean being of micron sizes. The liquid obtained could be treated with pressure. One should add either acid or its salts to the particles. This innovation enables to obtain the composition out of soybean milk being similar by its taste and consistence to cow's milk at keeping soybean nutritive value. |
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Method for producing of canned soya pulp "health" / 2248724 Method involves providing separation, inspection, thermal processing of soya grains by soaking in water at temperature of 250C at soya grain and water ratio of 1:3 for 8 hours until soya grains are fully swollen or at temperature of 500C for 1.5-2 hours, with water being changed each 30 min; blanching soya grains in water for 5 min at temperature of 90-980C and cooling; mixing prepared soya mass with fried onion and blanched carrot and grinding by means of grinder for providing groats consistency, or cooking soya grains and carrot, mixing with fried onion and rubbing for providing pulp-like consistency; adding salt, tomato paste, vegetable oil, spices, stevia-based sugar substitute to resultant mass; mixing resultant mass; heating; packing; hermetically sealing and sterilizing at temperature of 1200C. |
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Method for producing of modified soya protein / 2248725 Method involves providing hydrolysis of protein; thermal processing of hydrolyzed protein suspension; neutralizing suspension with 3%- citric acid solution and drying neutralized suspension with the use of spraying procedure. Hydrolysis procedure is performed for 30-60 min in the presence of aqueous extract of germinated soya seeds ground in cold mode with hydraulic modulus of 1:8-1:10, said aqueous extract being introduced at the rate of 0.5-1.0% by weight of fat-free soya flour protein. Thermal processing of suspension is performed at temperature of 80-900C for 10-15 min and drying process is performed at temperature of 130-1400C until dry substance content is 95-96%. |
 Apparatus for producing of protein-lipid emulsion from oil seeds / 2250032Apparatus has grinder, filter, container, drive, cover, and protein-lipid emulsion discharge opening. Filter is made in the form of rotating funnel protruding above container and is coupled with drive shaft through central opening formed in base to divide apparatus into emulsion collecting chamber and working chamber. Housed within working chamber are raw material feeding pipe, agitator and grinder composed of two disks arranged one above another, with space between disks narrowing from center to periphery, and rotating knife connected to drive shaft. Lower disk is rigidly connected to filter base and upper disk is connected to raw material feeding pipe, which is lowered through central opening in cover into working chamber. Agitator housed within raw material feeding pipe is axially connected with drive. Filter upper edge is arranged at the level of solid residue discharge opening. Cover is secured to container. |
FIELD: food-processing industry, in particular, production of paste, cutlets or pockets with the use of leguminous crops.
SUBSTANCE: paste contains leguminous, nuts, garlic, oil, water, and spices, with said components being used in predetermined ratio. Resultant paste of plastic forming consistency has spicy soft taste not characteristic of dishes produced from leguminous. Above combination of components and quantitative ratio provide for required balance between food caloricity and contents of indispensable amino acids.
EFFECT: improved quality and wider range of products.
4 ex
The invention relates to food industry, namely the production of fruits legumes: pate, meatballs, ravioli.
The aim of the invention is to obtain high-calorie protein product of high quality, useful for people of all ages, diabetics, vegetarians, and improved taste.
The product is used in cold, does not require preheating, therefore, suitable for use in field conditions; can be used in the Navy, in the army, in tourism.
Culinary products from legumes include the following components, wt.%: legumes 50-70, nuts 8-15, oil 10-20, garlic 6-12, salt, spices, and the rest.
There is a method of making pate of beans, including wiping boiled beans with fried onions, mix with oil, salt, spices. Recipes from the “book of tasty and healthy food” third edition, stereotyped, compiler Aiguablava, Moscow, VO “Agropromizdat” 1991
Pate fruit of leguminous plants contain powdered mixture of seeds of legumes, nuts, garlic, oil, salt, spices and water.
According to the invention, the paste contains the following components, wt.%:
Legumes 50-70
Nuts 8-15
Oil 10-20
Garlic 6-12
Salt, spices else
Culinary products from legumes to prepare one of the following ways:
I way: legumes raw grind on top with a hole diameter of the lattice 2-3 mm, then heated to 80-90°C. Loaded in the bowl cutter raw materials, add the remaining components of the recipe. Raw butterwoth to obtain a homogeneous mass. The resulting mass is used for molding products, subsequent heat treatment and cooled.
II method: boil beans until tender. Then loaded into the unit for grinding, add the components according to the recipe: nuts, oil, garlic, salt, spices, water, and stir until smooth. Ready weight is used for molding products.
The combination of ingredients of food products from the legumes in the weight ratios specified in the invention, allows to obtain high-quality products with a high degree of digestibility of proteins by enzymes of the gastrointestinal tract with high yield.
Increase or decrease in the proportion of the components of the formulation relative to the established limits leads to the undesirable effect that is manifested in the reduction of quality and yield of the finished product.
Example 1. The paste is prepared according to the following formulation, wt.%:
Bean 50 Nuts 15 Oil 20Garlic 12
Water, salt, spices else
Ready to paste used in the cold. Ready weight of pate portioned and put in containers.
Example 2.
Legumes 55
Nuts 13 Oil 17Garlic 11
Water, salt, spices else
Ready to paste used in the cold. Ready weight of pate portioned and put in containers.
Example 3. Bean mass for cooking cutlets, dumplings contains, wt%:
Legumes 70
Nuts 8 Oil 10 Garlic 6Water, salt, spices else
Ready weight portioned form and in the form of meatballs, dumplings, pies. Portsionirovaniem paneer cutlets in breadcrumbs and fry in vegetable oil at 140-170°before the formation on the surface is Golden brown. After roasting the chicken is cooled to 15°C. thus Prepared burgers are well molded, have a pleasant taste, fine texture.
Example 4.
Legumes 67
Nuts 10 Oil 9 Garlic 8Water, salt, spices else
Ready weight portioned form and in the form of meatballs, dumplings, pies. Portsionirovaniem paneer cutlets in breadcrumbs and fry in vegetable oil at 140-170°before the formation on the surface is Golden brown. After roasting the chicken is cooled to 15°C. thus Prepared burgers are well molded, have a pleasant taste, fine texture.
Pate pulses, characterized in that it contains legumes, nuts, oil, garlic, and water, salt and spices in the following ratio, wt.%: