RU-2861705-C1 - METHOD FOR PRODUCING HOMOGENEOUS PROTEIN PASTE

Abstract

FIELD: food industry. SUBSTANCE: proposed is a method for producing a homogeneous protein paste, according to which soybean okara is ground in a knife grinder and the resulting mass is fed to a pulping machine with a mesh diameter of 0.7-0.9 mm. Then the resulting mass is subjected to microwave treatment at a power of 850 W for 2.0 minutes in one stage, the resulting protein paste is sent to a homogeniser-disperser to obtain a homogeneous protein paste with a dry matter content of 22.3%, protein substances 5.7%, lipids 3.5%, carbohydrates 1.3%, dietary fibre 7.8%, paste pH 5.3. The obtained homogeneous protein paste is subjected to packaging and sealing. EFFECT: obtaining a homogeneous protein paste from soybean okara with a high dry matter content. 1 cl, 1 dwg, 2 tbl, 3 ex

Inventors

• Kokh Zhanna Aleksandrovna
• KOKH DENIS ALEKSANDROVICH

Dates

Publication Date

20260507

Application Date

20250806

Claims (1)

1. A method for producing a homogeneous protein paste, characterized in that soybean okara is subjected to grinding in a knife grinder, the resulting mass is fed to a wiping machine with a mesh diameter of 0.7-0.9 mm, then the resulting mass is subjected to microwave processing at a power of 850 W for 2.0 min in one stage, the resulting protein paste is sent to a homogenizer-disperser to obtain a homogeneous protein paste with a dry matter content of 22.3%, protein substances 5.7%, lipids 3.5%, carbohydrates 1.3%, dietary fiber 7.8%, paste pH 5.3, the resulting homogeneous protein paste is subjected to packaging and sealing.

Description

The invention relates to the canning industry, in particular to the processing of grain legume raw materials, and can be used for the production of homogenized protein paste. A method for producing a soy protein product is known, which includes soaking soybeans in a double amount of water by weight at a temperature of 60°C, grinding the swollen beans in an eight-fold amount of water and simultaneously extracting them, adding a coagulant (5% acetic acid solution) to the resulting suspension in an amount of 0.2% of the suspension weight, followed by precipitation of the extracted protein onto the solid fraction and bringing the pH to 4.5, separating the whey and bringing the mixture to a moisture content of 16%, with additional grinding of the resulting product to a pasty state (RU, patent No. 2218816, IPC A23L 1/20, A23J 1/14, 2003). The disadvantages of this method are the high acidity of the finished product due to the addition of acetic acid solution as a coagulant, the presence of a sour taste and the smell of vinegar in the product. A method for obtaining soy protein is known, in which pre-ground soybeans are mixed with water, extracted, the homogeneous suspension obtained after extraction is treated with a solution of CaCl 2 , after which the coagulated protein and whey are separated with the simultaneous precipitation of the protein into an insoluble precipitate, followed by their mixing and bringing to a moisture content of 15-20%, followed by extrusion of the mixture (RU, patent No. 2105494, IPC A23J 1/14, 1998) The disadvantages of this method are the uneven distribution of protein particles when mixed with other materials. The technical objective of the present invention is to obtain a homogeneous protein paste from soybean okara with a high dry matter content, with low material, energy and labor costs. The technical result is achieved by using microwave heating of ground soybean okara at 850 W for 1.5-2.5 minutes in a single step, compared to conventional heat treatment, significantly reducing heating time, resulting in better preservation of the organoleptic and physicochemical properties of the finished product. Microwave treatment increases cellular permeability and antioxidant activity. Microwave energy has a detrimental effect on the cells of pathogenic microorganisms, which improves the microbiological stability of the finished product. Preservation of the paste by short-term pasteurization under aseptic conditions ensures microbiological stability and high vitamin preservation in the finished product. This product can be recommended as a semi-finished product for the production of healthy foods. Soy okara is a byproduct of soy milk and tofu production. Soy okara contains minerals such as calcium, phosphorus, iron, and sodium, as well as vitamins B1 and B2 and niacin. This is why soy okara is used as a raw material for many preventative and dietary products, as it reduces the risk of cardiovascular diseases associated with atherosclerosis and osteoporosis by significantly improving calcium absorption. In terms of nutritional value, fats are important alongside proteins, with soy okara containing 4-5% of them. The fat in soy products is cholesterol-free and rich in polyunsaturated fatty acids, lecithin, and vitamin E. Soy okara contains complete proteins, virtually equal in nutritional value to animal proteins. Unlike other plant proteins, soy proteins provide all the essential amino acids necessary for effective human nutrition, growth, development, and physical performance. Moreover, the digestibility of soy proteins in adults is 97-99% of that of egg proteins, and the digestibility of soy proteins in children aged 2 to 4 years even exceeds that of milk protein. Often, for those with food allergies to animal proteins, soy products are the only possible source of complete protein. The method for producing homogeneous protein paste is as follows: soybean okara is subjected to grinding in a knife grinder, the resulting mass is fed to a wiping machine with a cell diameter of 0.7-0.9 mm, then the resulting mass is subjected to microwave processing at a power of 850 W for 1.5-2.5 min in one stage, the resulting protein paste is sent to a homogenizer-disperser to obtain a homogeneous protein paste with a dry matter content of 20.1-22.3%, protein substances 5.3-5.7%, lipids 3.0-3.5%, carbohydrates 1.1-1.3%, dietary fiber 7.8%, paste pH 5.0-5.3, the resulting homogeneous protein paste is subjected to packaging and sealing. Example 1 Soybean okara is ground in a knife grinder, the resulting mass is fed to a wiping machine with a mesh diameter of 0.7-0.9 mm, then the resulting mass is subjected to microwave processing at a power of 850 W for 1.5 minutes in one stage, the resulting protein paste is sent to a homogenizer-disperser to obtain a homogeneous protein paste with a dry matter content of 20.1%, protein substances 5.3%, lipids 3.2%, carbohydrates 1.2%, dietary fiber 7.8%, paste pH 5.0, the resu