Method for preparing of formed protein product

FIELD: food-processing industry, in particular, preparing of formed protein products.

SUBSTANCE: method involves bringing moisture content of dough-like mass prepared on the basis of soya protein product, starch and soup concentrate, to 65-70%; forming resultant mixture by preliminarily heating to temperature of 115 C under pressure of 0.25 MPa for producing of 79 mm long, 50 mm wide and 4 mm high briquettes; drying briquettes using active air ventilation at temperature of 5-10 C.

EFFECT: improved quality of ready product by increased porosity, and reduced consumption of power for drying process.

1 dwg, 1 ex

 

The invention relates to the food industry and can be used in the manufacture of molded proteinogenic combined products.

Known method of preparing a molded protein product comprising preparing a pasty mixture of soy protein product humidity 35%, starch and concentrated broth, formed by granulating and drying at a temperature of 175-210° (RF Patent No. 2206232, IPC 7 And 23 L 1/20, 23 P 1/02. Method of making molded protein product).

The disadvantages of this method are the relatively low quality of the finished product, low organoleptic characteristics due to low porosity, and high energy costs of drying process of the finished product.

The technical result improved quality of the finished product by increasing the porosity, and reduced energy costs in the drying process of the finished product is achieved by the fact that cooked doughy mixture is brought to a moisture content of 65-70% in the following ratio of components (weight%): soy protein - 85; starch - 7,5; the concentrated broth is 7.5, and the molding is carried out by pre-heating the mixture up to t=115°at a pressure of p=0.25 MPa with obtaining briquettes length l=70 mm, width b=50 mm and height h=4 mm, and drying is carried out by active veins is helirovanie of air at temperature t=5-10° C.

Thus obtained pellets have a high porosity due to dextrinization (explosion) starch grains, high biological value and taste values.

The method is as follows.

Prior soy protein from soy beans by extraction of protein mix (see drawing) with the components in the mixer 1 in the following ratio, wt.%:

- soy protein - 85;

- starch - 7,5;

concentrate the broth: beef - 7,5, or fish - 7,5, or crab - 7,5, or shrimp - 7,5,

and get a pasty mixture, humidity which lead up to 65-70%. The obtained pasty mixture is sent into the tank 2, which after filling mixture tightly closed. Pipeline pasty mixture served in a tightly closed container 3 placed in a hermetically closed vessel 4. In the capacity of 4 pre-filled water, which produces heated using heaters - heating Elements 5. In the vessel 3 a pasty mixture is heated to t=115°C. There is created a pressure p=0.25 MPa. After the opening of the valve 6 doughy mixture through the forming head 7, and serves on the mesh conveyor 8, which is due to the abrupt pressure release of steam and tear starch grains swelling occurs product. This product takes the form of a ribbon of porous structure with width b=50 mm and height h=4 mm Cutting the tape to form briquettes of length l=70 mm, Blowing these briquettes air t=5-10°allows through the active heat transfer quickly to dry the produced briquettes.

As emptying the vessel 3 is reduced pressure. However, in the vessel 4 is maintained excess pressure phouses. Pipeline 9 steam under pressure enters the tank 2. Under the action of this pressure pasty mixture is poured into the container 3 and gradually fill it. The pressure in the vessel 4 is reduced through cooling water through cooling of the vessel wall 3 incoming portion doughy mixture from the vessel 2.

As cooling water in the tank 4, the steam pressure therein is reduced. At the same time reducing the pressure in the vessel 2. The valve 10 is closed and the flow doughy sweep into the tank 3 is stopped. Due to the continuous heating of the water in the tank 4 in the tank 3 again an excessive pressure, and a pasty mixture through the forming head is fed onto the conveyor 8.

The cycle of obtaining a porous molded product in the form of briquettes is continuously repeated.

Example.

Soy protein product (SPB) was obtained as follows.

Soybean grain is soaked in double the amount of water at a temperature of 60°C for 4-6 hours prior to the increase in 2-3 times is, then the swollen grain is ground into an eight-fold amount of water, simultaneously with the grinding occurs extraction of proteins and formed suspension. In the resulting suspension contribute coagulant - 5%solution of acetic acid in amount of 0.2% by weight of the suspension. As a result of coagulation is formed of solid and liquid fractions. The liquid fraction (whey) is pressed, bringing the humidity of the product to 55-60%. The resulting product contains vegetable protein and fiber. To make the soy protein product of pasty consistency and better subsequent mixing product additionally crushed to a paste-like state. The prepared product is directed to the mixing in the mixer 1.

Concentrate beef broth obtained as follows.

Meat (beef) frozen coming into production in halves or quarters, thawed on a cutting table or defroster at temperature 18-20°s, the air speed of 1.5-2.0 m/s and a relative humidity of 80-85% to the temperature in the interior of the muscles 8-10°C. Then the carcasses or quarters inspected, cleaned from residues of hair, blood, remove politisti, bruises and sent for cutting. Cutting to produce cutting tables manually on a separate cha is ti cuts to facilitate the deboning process. Then the meat separated from the bones, are trimming, removing large vessels, nerve bundles, blood vessels. Meat cut into pieces weighing 200-250 g Load capacity meat and salt in a quantity of 1% by weight of meat, there also pour water in the ratio of meat:water 1:3, the container is hermetically sealed and placed in an autoclave, which produces boiling and concentrating the broth at a temperature of 120°and a gauge pressure of 0.2 MPa for 90 minutes. At the end of the cooking process the pressure in the autoclave is released, the container of broth take out and leave to spontaneous cooling. Then the capacity of the reveal, filter the broth through a cloth sieve and sent for mixing with formulation ingredients in the mixer 1.

To obtain a concentrate of fish broth, fish must be inspected, cleaned, cleaned, cut up, washed, Stripping the inner film, bruises, and load capacity. The capacity to add water in the ratio of fish:water 1:2 and add 1% salt. The container is hermetically sealed and placed in an autoclave, which produces boiling and concentrating the broth at a temperature of 120°and a gauge pressure of 0.2 MPa for 30 minutes. At the end of the cooking process the pressure in the autoclave is released, the container of broth take out and leave to spontaneous cooling. Then the capacity of the reveal, filter the broth through a cloth sieve and nab ablaut mixing with formulation ingredients in the mixer 1.

Crab or prawn flavor concentrate and inspect.

The starch is pre-sifted.

All the components are mixed in the mixer with the formula (in weight%): URS - 85, starch - 7,5, bouillon concentrate, crab or shrimp flavor and extract - 7.5, the moisture content of the mixture should not be higher than 65-70%. The humidity of the mixture less than 65% is not possible to obtain a finished product of desired consistency, pasty mass is obtained a thick, decreases its fluidity, which complicates the subsequent formation of briquettes and drying.

Humidity weight above 70% makes the mixture of liquid product flows, and to give it the shape of briquettes becomes impossible.

The obtained pasty mixture is sent into the tank 2, which after filling mixture tightly closed. Pipeline pasty mixture flows in a tightly closed container 3 placed in a hermetically closed vessel 4. In the capacity of 4 pre-filled water, which produces heated using heaters - Heaters 5.

In the vessel 3 doughy mixture is heated to t=115°C. the Heated mixture is necessary for inactivation of anti-nutritional substances contained in the soy protein product. Inactivation of inhibitors of digestive enzymes regulate the activity of urease, which is reduced at a temperature of 110-115°C. When the temperature is 115°With tapitallee substance is completely dissolved. In the tank 4 when the temperature is raised to 115°creates a pressure p=0.25 MPa. After the opening of the valve 6 pasty mixture through the forming head 7 comes on a mesh conveyor 8, which is due to the abrupt pressure release of steam and tear starch grains starch swelling occurs product. This product takes the form of a ribbon of porous structure with width b=50 mm and height h=4 mm, by Cutting the tape briquettes are formed with a length l=70 mm, the size of the briquettes more than 50×70×4 mm reduces the efficiency of drying in the subsequent blowing air to the surface layers of briquettes dry quickly and is formed on the surface dry crust, while the inner layers do not have time to warm up to drying temperature. The formed crust makes the process of evaporation of moisture from the surface of the product resulting product zaparivaetsya and becomes unevenly dried throughout the mass. When forming pellets of the size less than 50×70×4 mm moisture of the product is removed quickly, the product is too dry, the result does not retain shape and becomes krasivuyu consistency, which complicates subsequent packaging.

The blowing of the obtained briquettes air t=5-10°allows through the active heat transfer quickly to dry the produced briquettes. Increasing drying temperature over 10°reduces lifespan is drying, but increasing heat losses, there is a risk of drying out the product. At temperatures below 5°With increasing duration of drying and, consequently, the entire production process.

As emptying the vessel 3 is reduced pressure. However, in the vessel 4 is maintained excess pressure phouses. Pipeline 9 steam under pressure enters the tank 2. Under the action of this pressure pasty mixture enters the tank 3 and gradually fills it. The pressure in the vessel 4 is reduced through the cooling water by lowering the temperature of the vessel wall 3 incoming portion doughy sweep of the vessel 2.

As cooling water in the tank 4, the steam pressure therein is reduced. At the same time reducing the pressure in the vessel 2. The valve 10 is closed and the receipt of the doughy mixture into the tank 3 is stopped. Due to the continuous heating of the water in the tank 4 in the tank 3 again an excessive pressure, and a pasty mixture through the forming head is fed onto the conveyor 8.

The cycle of production of porous shaped product in the form of briquettes is continuously repeated.

The obtained porous molded protein product used as a standalone product or as a Supplement protein in meat and other food industries.

Method of making molded protein product comprising preparing a pasty mixture of soy protein product, cornstarch and bouillon concentrate, molding and drying, characterized in that the mixture is brought to a moisture content of 65-70%, and molding is carried out by pre-heating the mixture to a temperature of t=115°C, at a pressure of p=0.25 MPa with obtaining briquettes length equal=70 mm, width b=50 mm and height h=4 mm, and drying is carried out by active ventilation of air at temperature t=5-10°C.



 

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