Method for protein-lycopene products manufacture with soya usage

FIELD: food industry.

SUBSTANCE: method envisages disperse protein system production of soya seeds, protein substances coagulation in such system with organic acid solution and coagulate separation from whey. The disperse protein system is prepared by way of combined disintegration of soya seeds and red pepper of weak or medium pungency in water medium at a ratio of 1:1:7. Coagulation is performed with 5% water solution of ascorbic acid. The coagulate separated from whey is moulded and conditioned till moisture content is equal to 10-55%; whey is mixed with tomato paste at a weight ratio of 2:1 to produce adjika sauce.

EFFECT: method allows to manufacture increased biological value food products with high organoleptic indices.

1 dwg, 1 ex

 

The invention relates to food industry and can be used in the production of food of high biological value.

A method of producing soy protein products, including the preparation of protein dispersions in the form of soy milk, the coagulation of proteins in it calcium salts or magnesium, and lemon juice, followed by the separation of the coagulum in the form of tofu (Tolstoguzov V. B. New forms of protein. - M.: Agropromizdat, 1987. - 303 S. S. 218. Analogue).

The disadvantages of this method are the relatively low biological value of the finished products due to the absence in them of lycopene and vitamin C, and low organoleptic characteristics due to the presence of gray coagulum (tofu).

The closest to the claimed is a method in which, on the basis of soybean seeds cooked protein dispersion with subsequent thermoacid coagulation of protein in it with a solution of lactic acid and a preparation on the basis of coagulate pastes or purees (Patent RF №2437559. A method of producing a functional protein product. Publ in BI. No. 36 27.12.2011. Prototype).

The disadvantages of this method are the relatively low biological value of the finished products due to the lack of vitamins C and PP, β-carotene and lycopene, and low organoleptic characteristics � connection with gray finished products.

The object of the present invention to provide a protein-libopenobex food of high biological value and high organoleptic characteristics.

This is achieved in that the protein dispersion is prepared by a joint fine grinding of soybean seeds and red pepper mild or moderate pain in an aqueous medium, the coagulation is carried out with 5% aqueous solution of ascorbic acid. Separated from the whey, the coagulum is formed and adjusted to a moisture content of 10-55%, and the serum is mixed with tomato paste in a weight ratio of 2:1, obtaining sauce adjika.

The technical result is that this method allows to obtain products nice red color or its shades with a relatively high content of protein and vitamins C, PP, beta-carotene, and lycopene.

The method is as follows (see Fig.).

Soybean seeds humidity 50-60%, together with the red peppers are mild or moderate pain will disintegrate in an aqueous medium in a weight ratio of soybean seeds : pepper : water as 1:1:7, receiving soy-Perceval suspension of red. The suspension was separated into protein dispersion and an insoluble protein-libopenvas the remainder, which is formed into pellets, dried and milled into flour or powder.

In protein-dispersed system is carried out thermoacid coagulation protein % aqueous solution of ascorbic acid. Obtained and separated from the serum coagulate the red color was adjusted to a moisture content of 10-55%. Whey-based and tomato paste when a weight ratio of 2:1 is prepared protein-vitamin-libopenvas sauce adjika.

Example

To obtain the protein-libopenobex products soybean seeds humidity 50-60% and the red peppers are mild or moderate pain together is subjected to fine grinding (disintegration) in the aquatic environment at their weight ratio of 1:1:7. Received soy-Perceval suspension red share on the protein dispersion and an insoluble protein-libopenvas the rest. In protein - dispersed system by making it 5% aqueous solution of ascorbic acid, conduct thermoacid coagulation protein. The obtained protein-vitamin-libopenvas coagulate the red is separated from the whey, which is then adjusted to a moisture content of 10-55%, receiving protein-vitamin-lycopene pellets, briquettes or pasta. The resulting products are packaged, Packed, stored and sold.

The serum is mixed, for example, with tomato paste with the content of 25-30% solids in a weight ratio of 2:1, yielding protein-vitamin-libopenvas sauce adjika.

Thus, this method allows to obtain food nice red color with shades of containing high-grade soy protein, vitamins C, P, β-carotene and lycopene.

A method of producing protein-libopenobex products using soy, comprising preparing a protein-dispersed system, the coagulation of proteins in the solution of organic acid and separating the coagulum from the whey, characterized in that the protein dispersion is prepared by a joint disintegration of soybean seeds and red pepper mild or moderate pain in an aqueous medium at a ratio of 1:1:7, the coagulation is carried out with 5% aqueous solution of ascorbic acid, separated from the whey, the coagulum is formed and adjusted to a moisture content of 10-55%, and the serum is mixed with tomato paste in a weight ratio of 2:1, getting the sauce adjika.



 

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