CONCENTRATED PROTEIN PRODUCTS AND METHODS FOR PRODUCING SAME

Postupak za pripremanje proizvoda koncentrisanog proteina gde su gelovi proizvedeni geliranjem u prvoj fazi od vodenih suspenzija primarnih izvora materijala pri koncentraciji koja prevazilazi kritičnu koncentraciju geliranja, i, u drugoj fazi, rezultujući gel dalje se ekstraktuje rastvaračima koji ekstraktuju sol frakciju kako bi ostvarili prinnos krajnjeg ciljnog proizvoda koji je gel frakcija koja ima trodimenzionalnu mrežnu okvirom od molekula proteina, pri čemu se pre ekstrakcije površinski predeo gela dalje povećava eksplozijom vodene pare, zaleđivanjem i potom uklanjajem vode iz mikropora sunđerastog gela dodavanjem agenasa za omekšavanje hrane, brzim smanjenjem pritiska, ili kriotropskim efektom.Prijava sadrži još 2 patentna zahteva. The invention relates to concentrated protein products and methods for producing same from sources of plant origin intended for use in different sectors of the national economy, primarily the food sector (the meat, dairy, canned goods, baked goods, pasta, confectionary, and concentrated food industries), the pharmaceutical sector in the production of drugs, the compound feed sector in the production of feeds, the chemical sector and other industrial sectors. The technical result achieved through the use of the claimed invention is that of simplifying and reducing the cost of the manufacturing process for producing concentrated protein products, enhancing the efficiency of said process by increasing the degree and rate of extraction, and producing a final product that has neutral organoleptic characteristics, including the absence of particular flavour and aromatic characteristics such as, for example, a soy smell and taste (i.e. bitterness and a beany flavour). This technical result is achieved in that in the first stage of the method for producing concentrated protein products gels are produced, using gel formation methods, from aqueous suspensions of the original sources of raw material having a concentration that exceeds the critical concentration for gel formation, and in the second stage these gels are subjected to extraction using solvents that extract the sol fraction to produce a final target product in the form of a gel fraction having a three-dimensional cross-linked structure made up of protein molecules. The surface area of these gels can be increased by the addition of edible expanders, a sudden drop in pressure, or a cryotropic effect. The result of the proposed method is the production of protein product