Method for infrared thermal treatment of gymnospermous pumpkin seeds

FIELD: food industry.

SUBSTANCE: method involves seeds clearing from adventitious and mineral impurities, thermal treatment with IR-radiation and cooling to the ambient temperature. Thermal treatment of pumpkin seeds cleared from adventitious and mineral impurities is performed with IR-radiation radiant flux density equal to 7-12 kW/m 2 till the temperature is equal to 80-87°C during 2-3 minutes.

EFFECT: decrease of content of insoluble fractions of gymnospermous pumpkin seeds proteins due to thermal treatment in IR-radiation soft modes.

3 ex

 

The invention relates to food industry, in particular to the production of food of high nutritional value based on roasted pumpkin seeds.

The known method of infrared drying of seeds (see the patent for invention of the Russian Federation "Method of infrared drying of seeds No. 2433364, publ. 10.11.2011), in which the drying of sunflower seeds are in the seed layer with a height of 2-3 cm, placed on a Teflon endless belt conveyor, with the processing of infrared radiation with a wavelength of 1.5-3.0 mm at a constant speed of transporting features of 0.33% per minute, and the flux density of thermal energy of infrared radiation for each phase is set from the relation g=0,21-W, kW/m2where W is the initial seed moisture content stage of drying, %.

The main disadvantage of the known method of infrared drying of seeds is a lot of stages of the IR heat treatment of seeds and correspondingly high drying temperature more than 100°C, reducing the quality of fry the seeds of gymnosperms pumpkins, the core of which has a hard shell and covered with a thin filmy membrane, which leads to charring and fast thermodenaturation valuable fractions of proteins.

Closest to the claimed method is a method of processing soybeans (see the patent for invention of the Russian Federation "Method of processing of full fat soybeans No. 2313226, publ. 27.12.2007), which are cleaned from the litter�'s impurities, moistened with water, then treated with infrared radiation at a density of radiant flux 22-24 kW/m2to a temperature of 116 to 118°C for 45-50 seconds and temperatuur at this temperature for 5-7 minutes and then cooled to ambient temperature.

The main disadvantage of the known method are the high temperature processing of IR-irradiation and prolonged tempering at this temperature for 5-7 minutes. Such strong temperature effect on pumpkin seeds, covered only by a thin membranous sheath from dark green to black color, which are characterized by a high absorption capacity as objects terrorizing irradiation will lead to the erosion of the membranous sheath and deep thermodenaturation valuable protein fractions, primarily water and salt-soluble.

The object of the invention is to increase the nutritional value of roasted seeds of gymnosperms pumpkin.

The technical result is a decrease in the content of insoluble fraction proteins of seeds gymnosperms pumpkins due to their heat treatment in soft modes IR radiation.

The technical result is achieved in that in the method of infrared heat treatment of seeds gymnosperms pumpkins, including treatment of seeds from weed and mineral impurities, heat treatment is infrared radiation and cooling to a temperature �environmental hazard, heat treatment of shelled pumpkin seeds from weed and mineral impurities is carried out at the density of the radiant flux 7-12 kW/m2The infrared radiation to a temperature 80-87°C for 2-3 minutes.

The nutritional value of seeds gymnosperms gourd containing water - and salt-soluble, alcohol-soluble and insoluble fractions of proteins depends on their ability to be assimilated by the human body. The smaller contains insoluble fractions of proteins, the more digestible protein.

On bench in the IR setting, we performed a series of experimental studies of thermodenaturation infrared proteins of seeds gymnosperms pumpkins, which were regularities of the change of solubility of water - and salt-soluble, alcohol-soluble and insoluble protein fractions. As installed, when the temperature of the process 80-87°C was reached the minimum content of the insoluble protein fraction, which amounted to 0.03 percent with the initial content of 1.8%. The content of soluble proteins has changed from 17,0% to 13.1%, salt-soluble from 70.3 per cent to 72,52%, dilaceration from 9.4% to 11.6% and alcohol-soluble from 1.5% to 1.93%. Increasing the process temperature is above 8°C or lower 80°C leads to an increase in the concentration of the insoluble fraction of protein more than 0.3%, which reduces the nutritional value roasted seeds of gymnosperms tyk�s. The duration of the IR heat treatment of seeds gymnosperms pumpkin is 2-3 minutes at a density of radiant flux 7-12 kW/m2. Furthermore, the reduction of processing time less than 2 minutes leads to the production of mediarena seeds, i.e. they have a taste of raw seeds. By increasing the duration of the infrared heat treatment for more than 3 minutes, the seeds develop a taste overcooked product. The change in density of the radiant flux of more than 12 kW/m2or less than 7 kW/m2changes the process temperature of the infrared heat treatment with the above consequences. In addition, the infrared heat treatment can destroy the microflora on the surface of seeds gymnosperms pumpkin and obtain microbiologically clean product that can be directly used for food purposes, and also increases the shelf life of packaged pumpkin seeds.

Thus, the totality of these signs in the formula of the invention allows to achieve the desired technical result. The claimed method is as follows.

On bench on IR-the installation was carried out heat treatment of seeds gymnosperms pumpkin, pre-cleaned from weeds and mineral admixtures. Thus supported, the density of the radiant flux 7-12 kW/m2IR radiation with a temperature of seeds gymnosperms pumpkin 80-87°C and �prodolzhitelnost process for 2-3 minutes.

Example 1. The seeds of gymnosperms pumpkin, peeled weed and mineral impurities, is subjected to IR heat treatment at a density of radiant flux of 10 kW/m2to a temperature of 80°C for 2.5 minutes. In this case, the content of insoluble fraction of protein decreased from 1.8% to 0.3%, the content of water-soluble fraction amounted to 16.4%, salt-soluble 71.6 per cent, dilacerations of 10.2%, and alcohol-soluble fractions of proteins was 1.6%. The resulting product had a pleasant taste and aroma of roasted pumpkin seeds.

Example 2. The seeds of gymnosperms pumpkin, peeled weed and mineral impurities, is subjected to IR heat treatment at a density of radiant flux of 7.1 kW/m2to a temperature of 84°C for 3 minutes. In this case, the content of insoluble fraction of protein decreased from 1.8% to 0.03% and the content of water-soluble fraction was 16.1%, salt-soluble 71,8%, dilacerations 10.4% and alcohol-soluble fractions of proteins was 1.6%. The resulting product had a pleasant taste and aroma of roasted pumpkin seeds.

Example 3. The seeds of gymnosperms pumpkin, peeled weed and mineral impurities, is subjected to IR heat treatment at a density of radiant flux 12 kW/m2to a temperature of 87°C for 2 minutes. In this case, the content of insoluble fraction of protein decreased from 1.8% to 0.3%, the content of water-soluble fraction was 10.7%, Soler�storemay 71,9%, dilacerations 10.6%, and alcohol-soluble fractions of proteins was 1.7%. The resulting product had a pleasant taste and aroma of roasted pumpkin seeds.

Way infrared heat treatment of seeds gymnosperms pumpkins, including treatment of seeds from weed and mineral impurities, heat treatment is infrared radiation, and cooling to ambient temperature, characterized in that the heat treatment is cleared of weeds and minerals in pumpkin seeds are at a density of radiant flux 7-12 kW/m2The infrared radiation to a temperature 80-87°C for 2-3 minutes.



 

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3 dwg

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7 cl, 2 tbl, 3 ex

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EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties.

FIELD: food processing industry.

SUBSTANCE: claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella indohii micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out.

EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties.

FIELD: food processing industry.

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EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties.

FIELD: food processing industry.

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EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties.

FIELD: food processing industry.

SUBSTANCE: claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent represents a mixture of carragheenan and product obtained from biomass of Pythium ultimum micromycete according to claimed technology. Then mixture is pasteurized, cooled, canned, and formed.

EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties.

FIELD: food processing industry.

SUBSTANCE: claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Saprolegnia parasitica micromycete according to claimed technology. Then mixture is pasteurized, cooled, canned, and formed.

EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties.

FIELD: food processing industry.

SUBSTANCE: claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent represents a mixture of carragheenan and product obtained from biomass of Pythium gracile micromycete according to claimed technology. Then mixture is pasteurized, cooled, canned, and formed.

EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties.

FIELD: food processing industry.

SUBSTANCE: claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent represents a mixture of carragheenan and product obtained from biomass of Mortierella humilis micromycete according to claimed technology. Then mixture is pasteurized, cooled, canned, and formed.

EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties.

FIELD: food processing industry.

SUBSTANCE: claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent represents mixture of pectin and product obtained from biomass of Mortierella spinisa var.sterilis micromycete according to claimed technology. Then mixture is pasteurized, cooled, canned, and formed.

EFFECT: target product with vertically anisotropic and smoothly varying organoleptic properties.

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