Procedure of preparing soya bean protein product

FIELD: food industry.

SUBSTANCE: soya bean seeds are washed and wetted in water whereupon protein substances are crumbled, extracted and suspended in water. Further lacto serum is added into suspension as coagulant at ratio 1:1. Suspension is divided into solid and liquid fractions. Moisture contents of solid fraction is brought to 25-30%. Produced mass is granulated with dimension of granule diametre 1.0-2.0 mm. Further there is performed two-stage drying at temperature 110°C during 30 minutes and at temperature 180°C till appearance of specific golden-yellow colour. Also produced granules can be crumbled to a powder state.

EFFECT: invention facilitates production of natural food product containing vegetable and animal proteins, fats, adequate amount of carbohydrates and mineral substances with good organoleptic indices at relatively low cost due to implementing inexpensive components of its composition with long storage life increasing terms of selling and utilisation.

2 cl, 1 tbl, 2 ex

 

The invention relates to food industry, in particular to methods for making high-protein foods soy-based.

Known method of preparing a soy protein product comprising soaking soybeans in a two-mass of water at a temperature of 60°C., grinding the swollen beans in eight-fold amount of water, and simultaneous extraction, introduction of coagulant (5%aqueous solution of acetic acid) obtained in suspension in the amount of 0.2% by weight of the suspension, followed by precipitation of the extracted protein on a solid fraction and bringing the pH to 4.5, the separation of serum and bringing the mixture to a moisture content of 16%, additional grinding the resulting product to a paste-like state. (Patent RF №2218816 Way to obtain protein product, IPC723L 1/20, 23J 1/14 - prototype).

The disadvantages of this method are the high acidity of the finished product, due to the entry as a coagulant solution of acetic acid, the presence of an acidic taste and odor of vinegar in the finished product, a significant number of unnecessary waste in the form of serum after protein coagulation, limited shelf life due to the high moisture content of the product.

The objective of the present invention to provide a food product with high organoleptic characteristics and food prices the activities without the use of coagulants chemical nature, as well as a product with a long shelf life.

This is achieved by coagulation of the protein in suspension perform breast serum in a ratio of 1:1, followed by separation of the solid fraction of the suspension, bringing it to a moisture content of 25-30%, granulation and two-stage drying and grinding of granules to powder.

The technical result is that this method allows to obtain a food product with high organoleptic characteristics and nutritional value, long shelf life.

The method is as follows.

Soybeans must be inspected, cleaned, soaked in water to swell. Then the swollen soybeans crushed in the eight-fold amount of water and the extraction is carried out protein substances in suspension contribute coagulant - whey in a ratio of 1:1 and spend coagulation, after coagulation, the suspension is separated into solid and liquid fractions. The moisture content of the solid fraction was adjusted to 25-30%, the resulting mass is formed into pellets with a diameter of 1.0-2.0 mm and sent for drying. Dried granules in two stages, first at a temperature of 110°C for 30 minutes, allowing the evaporation of moisture from the surface of the granules and moving it from the inner to the outer layers, and then are douchka at which the temperature of 180°C until the appearance of the characteristic Golden yellow color. Dry granules are crushed, receiving the powder.

Example 1

The soybean seeds are inspecting, removing the damaged or corrupted copies. Then wash in running water to remove dust and dirt. The washed seeds are soaked in double the amount of water to increase 2-3 times and softening of seeds. After soaking the seeds are washed in running water to remove dirt and partially separated shell.

Then the swollen seeds are crushed in eight-fold amount of water, simultaneously with the grinding occurs extraction of proteins and formed suspension.

In the resulting suspension to precipitate proteins contribute coagulant. To obtain natural highly nutritious food product without the use of chemicals as a coagulant use whey on THE other 9229-110-04610209-02, with a solids content of 5.4%, including proteins - 0.8%, fat - 0.1%, carbohydrates - 4.5%, in the ratio suspension: serum 1:1, while receiving a natural combination of high-protein product. That is, 500 g of soybean suspension, have 500 grams of whey. The ratio between serum and the suspension is not possible to obtain a product with the desired chemical composition and organoleptic properties. Making more milk whey negatively SK is called on the consistency of the finished product, and more soy suspension gives the finished product a specific soy taste and smell.

As a result of coagulation, a solid and liquid fraction. The liquid fraction (whey) is pressed, bringing the humidity of the product up to 25-30%. The moisture content of 25-30% can provide doughy consistency of the product and to provide subsequent shaping it in the form of granules.

The resulting product contains vegetable protein, fiber and minerals. To make the soy protein product of a homogeneous pasty consistency and better molding it further crushed to paste.

Obtained after separation of the protein clot serum can be used for preparing drinks mixed with fruit or berry nectars.

Then the resulting mass is formed into pellets with a diameter of 1.0-2.0 mm and guide them in the dryer. The size of granules with a diameter of more than 2.0 mm reduces the efficiency of drying when the temperature of drying of the surface layers of the pellets 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 needmore is but dried in the entire mass. When forming pellets with a diameter of less than 1.0 mm, the moisture of the product is removed quickly, the product is too dry, the result does not retain shape and becomes crumbly texture, which complicates subsequent packaging.

Dried molded pellets by convective method in two stages: stage 1 is carried out at a temperature of drying agent (heated air) 110°C for 30 minutes, the pellet is removed the main part of the moisture, there is a partial inactivation of anti-nutritional substances. Increasing drying temperature of over 110°C reduces the drying time, but increases the cost of heat, there is a risk of drying out the product. At temperatures below 110°C increases the drying time and therefore the entire production process. Drying of the granules within 30 minutes provides uniform distribution of moisture throughout the mass, preventing drying and burning the surface.

The second stage of drying is carried out at a temperature of 180°C until the appearance of the characteristic Golden yellow color. When this temperature is the caramelization of carbohydrates, and the product has an attractive appearance and achieves minimum humidity not higher than 7%.

Ready soy protein product has the following chemical composition per 100 g (%) : water - 7, protein - 42, fat - 16,6, carbohydrates - 28, minerals sphere-6,4, energy value is 429,9 kcal per 100 g of product.

When comparing the organoleptic characteristics of soy protein products prepared according to the technology of the prototype and the proposed method revealed significant superiority of the claimed soybean protein product to taste and smell.

Store the product in sealed packaging at a temperature of 10-15°C and relative humidity not more than 75%.

The shelf life of soy protein product having a moisture content of 7% without deterioration in its organoleptic, physico-chemical parameters and chemical composition, up to 18 months, despite the fact that the shelf life of the product obtained by the method of the prototype, not more than 6 months.

Example 2

Soy protein product in the form of granules get in the way described in example 1.

The dried granules have a diameter of 1.0-2.0 mm, crushed to the crusher to powder. The resulting powder was sieved to separate metallomagnetic and impurities, as well as insufficiently crushed particles and sent for packing or further use.

Received soy protein product in the form of granules or powder can be used as a stand-alone product supply and after rehydration as a protein additive in th the manufacture of food, sausages, canned foods, food concentrates, etc. in the food industry and public catering.

The proposed method allows to obtain a natural food product, having in its composition of plant and animal proteins, fats, sufficient amount of carbohydrates and minerals, with good organoleptic characteristics (pleasant, harmonious taste and so on), with relatively low costs, through the use of inexpensive components, included in its composition, with a long shelf life, which can increase the timing of its implementation and use.

The method can be carried out on standard equipment for the food industry.

1. The method of preparation of the soy protein product comprising soaking the beans, grinding and extraction of the protein from the receipt of the suspension, the coagulation of protein in the suspension of deposition coagulating protein on the solid fraction in suspension with subsequent separation of the solid fraction and its breakage, characterized in that the coagulation of protein in the suspension perform breast serum in a ratio of 1:1, followed by separation of the solid fraction of the suspension, bringing it to a moisture content of 25-30%, by forming into pellets with a diameter of 1.0-2.0 mm and drying in two stages; stage 1 - the temperature of 110°C for 30 min, 2 with the pushing - temperature 180°C until the appearance of the characteristic Golden yellow color.

2. The method according to claim 1, characterized in that the granules are crushed to powder.



 

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