Method for producing of protein composition. RU patent 2243682.
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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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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 protein composition used for preparing of beverages, curd, cheeses.
SUBSTANCE: 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.
EFFECT: increased yield of suspension product by improved filtering properties of suspension.
The invention relates to the food industry and can be used in the manufacture of beverages, cheese, cheeses, sauces, sandwich pastas, desserts and special products.
A method of obtaining protein compositions in which the beans chickpeas soaked in water. Swollen beans are crushed in hot water. The resulting suspension is heated to a temperature 85-92°C, incubated for 3-5 minutes and separated into fractions [1].
The disadvantage of this method is that due to a substantial starch content in grain chickpea, he is in suspension in the form of starch paste, which makes the filtering process when dividing fractions - emulsion product and an insoluble precipitate.
The technical result is an increase in the yield of the emulsion product (milk gram) by improving the filtration properties of the suspension.
This is achieved by the known method of obtaining protein compositions before separating the suspension into fractions in mass in stage 2 make a malt solution obtained by mixing water crushed, pre-sprouted beans chickpeas before the shoot length of 0.7-1.0 cm in the ratio of 5:1, and the first stage of malt solution contribute cooled to 63°and acidified to a pH of 4.8 weight in the amount of 6.1-6.5% of the starch content in weight and maintained at this temperature 1.8-2.2 hours in the second stage, the temperature of the liquefied mass increase to 65°With, neutralize the pH to 5.6 and make it a malt solution in the number of 18-20% of the total mass.
The method is as follows.
Beans, chickpeas soaked in water for 8-10 hours. Swollen beans are crushed in hot water with a temperature of 68-75°With mixing without air for 3 minutes. The resulting suspension is heated to a temperature 85-92°C and maintained at this temperature for 3-5 minutes. Then the mass is cooled to 63°C, acidified to a pH of 4.8 (making hydrochloric acid) and make it a malt solution in 2 stages. In the first stage, in the amount of 6.1-6.5% of the starch content in the mass. In the second stage, the temperature of the liquefied mass increase to 65°With, neutralize the pH by adding baking soda to 5.6 and make it a malt solution in the number of 18-20% of the total mass.
Malt solution is prepared separately. For this grain chickpea washed and soaked air-irrigation method until the moisture content of the grain 42-48%. Water temperature 18-20°C. the duration of the soak 8-10 hours. After soaking water down and carry out germination within 3-4 days. Willingness svezheproshitogo malt is determined by the length of the sprout of 0.7-1.0 cm, which corresponds to the increase in the activity of amylolytic enzymes in 6 times (450 units 76 units in the original grain).
The main factors affecting liquefaction and saccharification of starch, is the ratio of enzyme: substrate, duration of process, temperature and pH. The influence of temperature due to the temperature optimum and thermostability of enzymes.
So the optimal values of temperature α-amylase of malt and pH 70°and 5.7 respectively. With these process parameters, the hydrolysis of starch is fast enough and end products of hydrolysis are mainly dextrins - 90% maltose - 10% of the starch content.
The optimum values β-amylase of malt are: temperature - 63°C, pH of 4.8. The process of hydrolysis of starch is longer, but the end products of the process are mainly monosaccharides.
The parameters of the technological process of hydrolysis of starch is due to the following.
At a temperature of 70°inactivation occurs β-amylase. In this regard, at stage I, more efficient liquefaction of starch paste was established under optimum β-amylase: temperature 63°and a pH of 4.8. And in the second stage more efficient saccharification was established under a joint action of amylases: temperature 65°and a pH of 5.6.
While the end products of hydrolysis were dextrins - 20%, maltose - 30%, glucose - 47%. Total amount of reducing substances amounted to 97% of the starch content.
After the end of the fermentation mixture is allowed to settle and is directed to filtering. The filtered emulsion (gram milk pasteurized at a temperature of 87-90°aged 3 minutes, cooled and sent to a spill.
An advantage of the claimed technical solution is as follows.
The greatest application in the food industry finds the liquid fraction (gram milk). Output "gram" milk prototype is 78%, and the claimed method is 90%.
Source of information
1. RU # 2182437, 20.05.2002.
The method of obtaining protein compositions comprising soaking the beans chickpeas in water, grinding the swollen beans in hot water, heating the suspension to 85-92°With, exposure for 5 min and the separation into fractions, characterized in that before the separation into fractions in mass in stage 2 make a malt solution obtained by mixing water crushed, pre-sprouted beans chickpeas before the shoot length of 0.7-1.0 cm in the ratio of 5:1, and the first stage of malt solution contribute cooled to 63°and acidified to a pH of 4.8 mass in the amount of 6.1-6.5% of the starch content in weight and maintained at this temperature of 2.0-2.2 h, in the second stage, the temperature of the liquefied mass increase to 65°With, neutralize the pH to 5.6 and make a malt solution in the number of 18-20% of the total mass.