RU2014119662A

RU2014119662A - METHOD FOR PREPARING PROTEIN PRODUCTS BASED ON SOY

Info

Publication number: RU2014119662A
Application number: RU2014119662/10A
Authority: RU
Inventors: Сергей Михайлович Доценко; Алёна Сергеевна Доценко; Галина Викторовна Кубанкова; Сергей Анатольевич Иванов
Priority date: 2014-05-15
Filing date: 2014-05-15
Publication date: 2015-11-20
Also published as: RU2570627C1

Abstract

1. Способ приготовления белковых продуктов на основе сои, включающий получение путем дезинтеграции семян сои нерастворимого остатка и соевого молока в виде суспензии, коагуляцию соевого белка в нем, отделение коагулята от сыворотки, отличающийся тем, что соевое молоко готовят путем совместной дезинтеграции семян сои и крупно измельченных палочек корицы в водной среде при весовом соотношении компонентов соя:корица:вода как 1,0:0,1:7,0, с последующей термокислотной коагуляцией белковых веществ, в полученной соево-коричной суспензии водным раствором или аскорбиновой, или янтарной кислот или их композицией, с отделением коагулята доведением его до влажности 10-70%.2. Способ по п. 1, отличающийся тем, что нерастворимый соево-коричный остаток формуют, сушат и измельчают.3. Способ по п. 1, отличающийся тем, что коагулят влажностью 10-70% смешивают с медом в весовом соотношении коагулят:мед как 1:(0,1-0,3).4. Способ по п. 1, отличающийся тем, что сывортку смешивают с медом в соотношении сыворотка:мед как 1:(0,02-0,04).1. A method of preparing protein products based on soy, including obtaining by disintegration of soybean seeds an insoluble residue and soy milk in the form of a suspension, coagulation of soy protein in it, separating coagulate from whey, characterized in that soy milk is prepared by joint disintegration of soybean and large crushed cinnamon sticks in an aqueous medium at a weight ratio of soybean: cinnamon: water as 1.0: 0.1: 7.0, followed by thermoacid coagulation of protein substances in the resulting soy-cinnamon suspension with an aqueous solution creates or ascorbic, or succinic acids or their composition, separating the coagulum from increasing its moisture content to 10-70% .2. The method according to claim 1, characterized in that the insoluble soy-cinnamon residue is molded, dried and ground. The method according to claim 1, characterized in that the coagulum with a moisture content of 10-70% is mixed with honey in a weight ratio of coagulate: honey as 1: (0.1-0.3). 4. The method according to p. 1, characterized in that the whey is mixed with honey in the ratio of serum: honey as 1: (0.02-0.04).

Claims

1. A method of preparing protein products based on soy, including obtaining by disintegration of soybean seeds an insoluble residue and soy milk in the form of a suspension, coagulation of soy protein in it, separating coagulate from whey, characterized in that soy milk is prepared by joint disintegration of soybean and large crushed cinnamon sticks in an aqueous medium at a weight ratio of soybean: cinnamon: water as 1.0: 0.1: 7.0, followed by thermoacid coagulation of protein substances in the resulting soy-cinnamon suspension with an aqueous solution creates or ascorbic, or succinic acids or their composition, separating the coagulum from increasing its moisture content to 10-70%.

2. The method according to p. 1, characterized in that the insoluble soy-cinnamon residue is molded, dried and crushed.

3. The method according to p. 1, characterized in that the coagulum with a moisture content of 10-70% is mixed with honey in a weight ratio of coagulate: honey as 1: (0.1-0.3).

4. The method according to p. 1, characterized in that the whey is mixed with honey in the ratio of serum: honey as 1: (0.02-0.04).