Method for producing of canned soya pulp "health". RU patent 2248724.

IPC classes for russian patent Method for producing of canned soya pulp "health". RU patent 2248724. (RU 2248724):

A23L1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates

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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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FIELD: food-processing industry, in particular, canned food industry.

SUBSTANCE: 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.

EFFECT: simplified production process, increased nutritive value and gustatory properties of canned food owing to reduced activity of anti-nutritive substances of soya grains and soft consistency of product.

8 ex

The invention relates to food industry, in particular to the canning industry.

There is a method of production of canned soybeans, providing separation, soaking or boiling soybeans, including in autoclaves under pressure of 1.5 kgf/cm2 for 40 min (Patent No. 2025081, EN, C1, 30.12.1994, “method for the production of soy products” Ivanitsky D.B, etc) or roasting at a temperature of more than 200°C. the Disadvantages of these methods are: the long duration of the technological process, high labor and energy consumption, and reduced the quality of the finished product associated with the use of high temperatures.

The closest technical solution is a method comprising separation, inspection, soaking of soybean in tap water for 15 h, blanching for 5 min, the application of the priming fluid with a pH not lower than 6.2, and sterilized for 1 h (Patent No. 2105482 EN, C1, 27.02.1998,).

The disadvantage of this method is the length of the process of soaking soybeans in water (for 15 hours).

The method also does not disclose a technology for the production of multicomponent canned soybeans.

The present invention solves the problem of creating a multi-canned soy - soy Caviar “Health” and increase their consumer qualities through the use of hydrothermal processing of soybean during the preparation of soy to canning.

The purpose of the invention is the simplification of the manufacturing process, increase the nutritional value and taste of the advantages of canned soybeans by reducing the activity of anti-nutritional substances soybean grain (trypsin inhibitors) and ensuring soft, gentle texture of the product.

The technical result is achieved in that in the method of production of canned soybeans, including separation, inspection, hydrothermal processing of soy beans by soaking in water at a temperature of 25°when the ratio of soy beans and water 1:3 for 8 h until full swelling or soaking in water at a temperature of 50°C for 1.5-2 hours, changing water every 30 minutes, blanching in water for 5 min at 90-98°C, cooling, mixing the prepared soy masses with roasted onions and blanshirovannuyu carrots and grinding on the top to get tropicalia consistency or the cooking of soy beans and carrots to the state, sufficient for cleaning, mixing them with fried onions and wiping to obtain a puree consistency, adding to the resulting mass of salt, tomato paste, vegetable oil, spices and sweetener based on stevia in powder form of reveal or Stevenage syrup, thorough mixing of the mass, heating, filling in glass or metal cans, hermetic closing and sterilization at 120°C.

The method is as follows.

Bow after inspection, cleaning, washing cut on lukarski mugs thickness of 3-5 mm, fry until slightly Golden brown.

Carrots inspect, wash, clean, inspect, rinsed, cut into noodles, blanched in hot water in water at 95-100°C for 5 min, cooled and fed to the grinding on the top in the manufacture of caviar tropicalia. In the manufacture of ROE puree carrots razvarivat in water to a condition sufficient for wiping, and served on wiping.

The mass of soybean, carrot and chopped onion on the top or wipe on wipe the machine with a hole diameter of sieve of 1.2 mm

In accordance with the recipe of crushed or pureed vegetables, salt, sugar, tomato puree, oil is metered into the mixer, mix heated to a temperature of at least 75°and transmit the packing, sealing and sterilisation. Sterilized at a temperature of 120°in glass or metal containers with a capacity of not more than 0,65 cm 3 .

Examples of the method

Example 1. Of soybean subjected to separation, inspect, soaked in water at a temperature of 25°and the ratio of beans and water 1:3 for 8 h to complete their swelling.

Example 2. The soybean sephirot, inspect, soaked in water at a temperature of 50°for 1.5-2.0 hours, changing water every 30 minutes

Example 3. The soy beans, prepared according to example 1 or 2, blanched in hot water in the water for 5 minutes at a temperature of 90-98°C, cooled, mixed with fried onions and blanshirovannuyu carrots and crushed on the top to give tropicalia consistency.

Example 4. The soy beans, prepared according to example 1 or 2, razvarivat in water to the state providing the possibility of wiping, mixed with fried onions and boiled carrots, passed through a cleaning machine with a hole diameter of 1.2 mm to obtain a puree consistency.

Example 5. In the ground mass, prepared according to example 3 or 4, add salt, tomato paste, vegetable oil, spices and sweetener based on stevia in the form of Stevenage concentrated syrup.

Example 6. In mass, prepared according to example 3 or 4, add salt, tomato paste, vegetable oil, spices and sweetener based on stevia in powder form of reveal.

Example 7. Obtained according to example 5 or 6 mass is thoroughly mixed, heated, Packed in glass jars with a capacity of not more than 0,65 DM 3 , hermetically sealed and sterilized at 120°C.

Example 8. Obtained according to example 5 or 6 mass is thoroughly mixed, heated, Packed in metal cans with a capacity of not more than 0,65 DM 3 , hermetically sealed and sterilized at 120°C.

Thus, the claimed features: hydrothermal processing of soybean in preparation for canning, use fried onions and blanshirovannuyu carrots with the addition of vegetable oil, tomato paste and other components in accordance with the formulation ensures production of high-protein vegetable-soy caviar, containing vegetable protein, including all essential amino acids. The rich mineral content of soy and vitamins provide canned food high food and biological value.

The use of natural sweetener stevia instead of sugar in the claimed method allows you to develop a diet product direction.

Research has shown that the use instead of sugar stevia in the form of Stevenage syrup or powder reveal there is no doubt in obtaining identical canned "Caviar soy “Health” from the point of view of taste qualities and give them a diet of properties.

According to the state standards for canned all regulated qualitative characteristics of canned food are the same, in whatever containers they were packaged.

Method of production of canned soybeans, characterized in that it includes separation, inspection, hydrothermal processing of soy beans by soaking in water at a temperature of 25°when the ratio of soy beans and water 1:3 for 8 h until full swelling or soaking in water at a temperature of 50°C for 1.5-2 hours, changing water every 30 minutes, blanching in water for 5 min at 90-98°C, cooling, mixing the prepared soy masses with fried onions and blanshirovannuyu carrots and grinding on the top to get krupeninoy consistency or the flash of soy beans and carrots to the state, sufficient to wipe, mix with fried onions and wiping to obtain a puree consistency, adding to the resulting mass, salt, tomato paste, vegetable oil, spices and sweetener based on stevia in powder form of reveal or Stevenage syrup, mixing the resulting mass, heating, filling in glass or metal cans, hermetic closing and sterilization at 120°C.