Milk-protein product production method

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry namely to production method of milk-protein product using soya protein. Method provides for soaking of soya beans till sprouts in sizes 0.5-1.5 mm are appeared with following mincing of sprouted grains. Obtained suspension is divided into fluid fraction and non-soluble rest. Kefir product is added into fluid fraction in ratio 1:1. Obtained mixture is warmed up to 50-60°C with exposition during 25-30 minutes. As a result, protein in the mixture coagulates producing curd and whey. During mixing of curd of different moisture (80%, 70%, 65% and 60%) with different fillers natural highly nutrient polycomponent products are produced. Those are yoghurts, dessert and snack pastes. Protein-mineral concentrate is produced while drying the curd. Mixing of whey separated from curd with fruit nectars leads to production of mineralised vitaminised beverages with useful milk-femented bacteria with preset properties.

EFFECT: invention allows to produced natural product with highly nutrient value without using outer coagulants with high content of macro and micro elements and vitamins.

6 cl, 3 tbl, 3 ex

 

The invention relates to food industry, in particular to methods for analogues dairy products using soy protein.

Known method of preparing the protein product, comprising soaking soy beans, its crushing and extraction of the protein, separating the liquid fraction of 50%solution of fruit and berry jam in the amount of 25% by weight of the suspension, bringing the pH to 5.0 (RF patent No. 2207007, IPC7A 3/08, 23L 1/20 - equivalent).

The disadvantages of this method are low biological and nutritional value of the product in connection with a small quantity of the composition of vitamins, macro - and microelements, as well as a lack of healthy lactic acid bacteria.

A method of obtaining milk protein product, including extraction of crushed soy beans into milk-based, division of suspension on soy-milk based and insoluble residue, making bacterial and yeast coagulant CaCl2, ripening within 6-8 hours, separating the serum from the clot, making a bunch of fruit-berry filling (RF patent №2218808, IPC7A 3/08, AS 11/10, 23L 1/20 - prototype).

The disadvantages of this method are the high complexity of the preparation of the clot by ripening for 6-8 hours and the associated low productivity, rough the structure of the clot, with specific Toxicological effect and use of chemical coagulant CaCl2relatively low biological, nutritional and dietary value associated with an insufficient quantity of macro - and micronutrients, vitamins, etc. in the clot (Sukhanov CENTURIES, Petula S.N., The bolonov, L.N., Jules E.G. Toxicological evaluation of calcium chloride-containing products. / Labor hygiene and occupational diseases, 1990, No. 5, p.51-52).

In addition, the implementation of this method is associated with loss of serum in waste because of the presence of calcium chloride.

The present invention is relatively rapid natural product with high nutritional value without the use of chemical coagulants with a high content of macro - and micronutrients and vitamins.

The technical result is that this method allows you to get the diet products (yogurt, pasta, concentrate) high biological and nutritional value specified protein, lipid, mineral and vitamin composition with probiotic properties, as well as drinks with a high content of vitamins, minerals and beneficial microflora (functional areas) due to the exclusion of those solutions of calcium chloride (CaCl2), which has to a certain extent, when the system is dramatically with the use of Toxicological effects, enriching soy protein basis and, ultimately, clots and serum minerals and vitamins by using a pre-sprouted soy beans.

This is achieved by soaking soy beans is carried out until the germ is 0.5-1.5 mm) with subsequent grinding sprouted grains. The resulting slurry is separated into a liquid fraction and an insoluble residue. In the liquid fraction make kefir product at a ratio of 1:1. The resulting mixture was heated to 50-60°C With an exposure time of 25-30 minutes, resulting in a protein mixture coagulates with the formation of the clot and serum. The clot is separated from the whey, receiving, depending on the future use of combined protein product of different humidity 60%, 65%, 70% and 80%.

Clot humidity 80% in the ratio of 9:1 mixed with fruit or berry component, receiving the fermented protein product of the type of yogurt, rich in minerals, vitamins and lactic acid bacteria with optimum combination of animal and vegetable protein is 1:1.

Clot humidity 70% in the ratio 8:2 mixed with fern pasta, getting a snack protein product of pasty consistency with a high iodine content, with the optimal ratio of animal and vegetable protein is 1:1.

Clot humidity of 65% is a ratio of 17:1 is mixed with garlic paste, getting a snack protein product of pasty consistency with a high content of vitamins, mineral substances and volatile (allicin), with the optimal ratio of animal and vegetable protein is 1:1.

Clot humidity of 60% is dried to a moisture content of 5-7%, and pulverized to a powder receiving protein-mineral concentrate for use in multicomponent foods with optimum combination of animal and vegetable protein is 1:1.

The serum solids content of 8.5% mix or orange or pomegranate or grapefruit, or cherry, or strawberry or pear nectar in a ratio of 3:1, getting drinks with a high content of vitamins, minerals, lactic acid bacteria with high taste qualities.

The method is as follows.

Soybean grain inspecting, removing the damaged or corrupted instances, washed with room temperature water, then soaked in water temperature of 25-30°C for swelling grain, softening membranes and accelerate the germination process before reaching lengths of sprouts 0.5 to 1.5 mm, to reduce the content of anti-nutritional substances, in particular inhibitor of trypsin, and increasing the nutritional value and digestibility of the finished product. Germinated soybean grain is ground into an 8-fold the number is e water to obtain a fine suspension. The resulting slurry is separated into a liquid fraction (soy milk) and the insoluble residue. In soy milk, which contains protein - 3,0%, fat - 1,5%, carbohydrates - 4,0%, minerals - for 2.1%of dry substances is 10.6%, making a 1:1 ratio of kefir product according to OST 4229-84, with a protein content of 2.8%, fat - 1,0%, carbohydrates - 4,7%, minerals - 1.2%, the dry matter of 9.7%, lactic acid microorganisms - 1×107SOME, yeast - 1×104SOME. The result is a mixture that contains: proteins - 2,9%, fat - 1,25%, carbohydrates - 4,35%, minerals - 1,65%, dry matter - 10,15%.

The resulting clot is separated from the whey, receiving, depending on the future use of combined protein product of different humidity - 60%, 65%, 70% and 80%.

Clot humidity 80% protein content of 7.3%fat, 3.6%, carbohydrates - 7,3%, minerals and 1.8% mixed with fruit or berry component in the ratio of 9:1, you get a milk protein product of the type of yogurt, rich in minerals, vitamins and lactic acid bacteria.

Clot humidity 70% protein content was 14.7%, fat - 4,1%, carbohydrates - 9,2%, minerals - 2,0% mixed with fern paste in a ratio of 8:2, you get a snack protein product of pasty consistency with a high iodine content.

Clot vlajnosti% protein - 16,4%, fat - 4,8%, carbohydrates - 11,7%, minerals - 2,1% mixed with garlic paste in a ratio of 17:1, you get a snack protein product of pasty consistency with a high content of vitamins, mineral substances and volatile (allicin).

Clot humidity 60% protein by 20.8%, fat - 5,0%carbohydrates, 12%, minerals - 2,2% is dried to a moisture content of 5-7%, and pulverized to a powder, you get a protein-mineral concentrate for use in multicomponent foods.

In the serum solids content of 8.5%, proteins - 1.0%fat, 1.25%of carbohydrates, 4,25%, minerals - 2,0% add or orange or pomegranate or grapefruit, or cherry, or strawberry or pear nectar in a ratio of 3:1, you get a mineralized vitamin with the presence of beneficial lactic acid bacteria with high taste qualities drinks with protein - 0,5%, fat - 0,75%, carbohydrates - 12,6%, minerals - 2,1%, sugar - 9,5%.

Table 1
Chemical composition and energy value of the components used for the preparation of milk-protein product
Biochemical the cue structure Soy milkKefir product OST 4929-84Mix soy milk and kefir product
Protein, %3,02,82,9
Fat, %1,51,01,25
Carbohydrates, %4,0the 4.74,35
Mineral matter %2,11,21,65
Dry matter, %10,6the 9.710,15
Energy value, kcal41,539,040,25

Serum, % (soy
milk and kefir product)

The data given in tables 1 and 2 show that the proposed method can obtain from a clot containing a large amount of proteins, fats, carbohydrates and mineral substances, when mixed with various fillers, natural nutritious multicomponent products in the form of yoghurt, dessert and eateries pastes, and when it is drying - protein-mineral concentrate. When mixing whey with fruit nectars receive mineral, vitamin, with the presence of beneficial lactic acid bacteria drinks with specified probiotic properties. As raw materials to final products (yoghurt, dessert and eateries pastes, protein-mineral concentrate and drinks) used sprouted soybean grain and natural coagulant - dairy kefir product that enriches their beneficial lactic acid bacteria.

Example 1.

Soybean grain inspect, remove damaged and corrupted instances, washed with room temperature water, then soaked in water temperature of 25-30°C to swell the grain, the softening of the shell and receiving sprouts length of 0.5-1.5 mm In the germination of soybean grain it is enriched with minerals, vitamins and other biologically active substances - isoflavones due to activation of the inherent enzymatic system. Sprouting grains before the shoot length less than 0.5. mm does not provide sufficient fermentation of grain, and greater than 1.5 mm, the excess amounts of dietary fiber. Sprouted grains are crushed in 8-fold amount of water to obtain a thin protein suspension. The resulting slurry is separated into a liquid fraction (soy milk) and the insoluble residue. In soy milk in the ratio of 1:1 make kefir product according to OST 4229-84.

The resulting mixture was heated to 50-60°C With an exposure time of 25-30 minutes. In thermoacid coagulation (due to the presence in the mixture of lactic acid) is formed lacto-vegetarian clot and serum. At temperatures below 50°C and the exposure is less than 25 minutes, the coagulation process is completed. As the temperature increases above the 60°C and with an exposure longer than 30 minutes leads to the formation of a clot rough texture, which affects the quality of the finished product.

The resulting clot is separated from the whey, bring humidity up to 80% and mixed with fruit or berry component in the ratio of 9:1, receiving a product like yogurt, with high organoleptic characteristics.

When the ratio is changed to the lower side, as of 8:2 is reduced nutritional value, as reduced content of protein and lipids. When the ratio is changed in a big way, as to 9.5:0.5 to reduced organoleptic until ately.

Example 2.

The method is carried out according to example 1, receiving clot humidity 70%, which is in the ratio 8:2 mixed with fern pasta, getting snacks pasty product enriched complex minerals, vitamins, dietary fiber and iodine.

When the ratio is changed to the lower side, as of 7:3 reduces the content of the main food nutrients, protein and lipids, i.e. decreases the nutritional value. When the ratio is changed in a big way, as 9:1 - worse organoleptic properties color, odor and texture.

Example 3.

The method is carried out according to example 1, receiving clot humidity 65%, which is in the ratio of 17:1 with garlic paste, getting snacks pasty product enriched complex minerals, vitamins, iodine and volatile (allicin).

When the ratio is changed to the lower side, as 16:2 appears sharp garlic smell, and in a big way - as 17,5:0,5 reduced content of volatile in the product, resulting in reduced biological activity of the product.

Example 4.

The method is carried out according to example 1, bringing the humidity of the clot to 60%, dry it to a moisture content of 5-7%, and pulverized to a powder. When humidity changes in a big way, for example 65% impossible to develop a quality the ranula before drying. In forming granules humidity, for example 55% final moisture content of the pellets is 3.9-4.3%, which is unacceptable from the point of view of product requirements (dried granules and therefore lose their properties).

Grinding the pellets to a powder allows rapid dehydration of concentrate compared to pellets for use in the food systems. Grinding grains to flour is due to high energy costs and the loss of product from the spray.

Example 5.

The method is carried out according to examples 1-4, receiving milk plant serum high biological value (see table 3).

The serum in the ratio 3:1 mixed with orange or pomegranate or cherry, or strawberry or pear nectar, getting bioactive beverages with high taste parameters.

Table 2
The chemical composition of the clot (the ratio of soy and animal protein is 1:1), serum and drink
Composition, %Clot, humidity, %Drink, % (serum and nectar)
60657080
Protein20,816,414,77,31,00,5
Fats5,04,84,13,61,250,75
Carbohydrates1211,79,27,34,2512,6
Minerals2,22,12,01,82,02,1
Sugar-----9,5
Table 3
Comparative biological value of milk-vegetable whey
No.Essential amino acids (EAA)Ideal protein on a scale FAO/whoLacto-vegetarian serum (1:1)
*And, g/100 g* ,% A, g/100 gS with %
1Isoleucine4,0100the 5.25131
2Leucine7,01007,9113
3Methionine + cystine3,51005,15147
4Phenylalanine + tyrosine6,01006,4107
5Threonine4,01006,8170
6Tryptophan1,01001,85185
7Lysine 5,5100of 10.05183
8Valine5,0100of 5.4108
ΣHAK36,010048,8143
* Note: - the content of amino acids, - amino acid soon.

The change in the ratio in the lower side, as 2:2, leads to the manifestation too sweet taste, and more - as 3,5:0,5 - not sweet taste.

The method can be carried out on standard equipment at the enterprises of the dairy industry.

1. A method of obtaining a milk protein product, comprising soaking soy beans, its crushing and separation of the resulting suspension liquid and insoluble fractions by separation of protein clot from serum, characterized in that soaking grains is carried out until the germ is 0.5-1.5 mm) with subsequent grinding sprouted grains and protein coagulation in the liquid fraction kefir product in the ratio of 1:1 at a temperature of 50-60°C With an exposure time 25-30 min, and OTDELENIE clot and the serum is mixed with fillers.

2. A method of obtaining a milk protein product according to claim 1, characterized in that the clot humidity 80% mixed with fruit or berry component in the ratio of 9:1.

3. A method of obtaining a milk protein product according to claim 1, characterized in that the clot humidity 70% mixed with fern paste in a ratio of 8:2.

4. A method of obtaining a milk protein product according to claim 1, characterized in that the clot humidity 65% mixed with garlic paste in a ratio of 17:1.

5. A method of obtaining a milk protein product according to claim 1, characterized in that the clot humidity of 60% is dried to a moisture content of 5-7% and milled to powder.

6. A method of obtaining a milk protein product according to claim 1, characterized in that the whey mix or orange or pomegranate or grapefruit, or cherry, or strawberry or pear nectar in a ratio of 3:1.



 

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