METHOD OF SUPPRESSING BITTER FLAVOR AND SMELL PECULIAR TO LEGUMINOUS PLANT SEED FLOUR AND REDUCING CONTENT OF LEGUMINOUS OLIGOSACCHARIDES IN THE FLOUR
FIELD: food industry. SUBSTANCE: leguminous plant seeds are soaked in water for 10 to 50 min at 20-50 C at flour-to-water ratio between 1:2 and 1: 5, after which suspension is acidified with dilute food acid to pH 3.2-5.0, subjected to action of protease exhibiting its activity in acid medium, for e...
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| creator | KROKHA N.G BRAUDO E.E DIANOVA V.T DANILENKO A.N |
| description | FIELD: food industry. SUBSTANCE: leguminous plant seeds are soaked in water for 10 to 50 min at 20-50 C at flour-to-water ratio between 1:2 and 1: 5, after which suspension is acidified with dilute food acid to pH 3.2-5.0, subjected to action of protease exhibiting its activity in acid medium, for example pepsin or pectofoetidin, at 20-50 C during 40-90 min, followed by increasing pH of suspension to 6-8 and keeping suspension at this pH and room temperature during 3 to 9 h. Flour is then subjected to spray drying at inlet temperature 160-180 C and outlet temperature not higher that 100 C or, avoiding drying, added to food formula, for example minced meat product, which is then subjected to heat treatment. EFFECT: suppressed "bean" smell and bitterness of flour. |
| format | Patent |
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SUBSTANCE: leguminous plant seeds are soaked in water for 10 to 50 min at 20-50 C at flour-to-water ratio between 1:2 and 1: 5, after which suspension is acidified with dilute food acid to pH 3.2-5.0, subjected to action of protease exhibiting its activity in acid medium, for example pepsin or pectofoetidin, at 20-50 C during 40-90 min, followed by increasing pH of suspension to 6-8 and keeping suspension at this pH and room temperature during 3 to 9 h. Flour is then subjected to spray drying at inlet temperature 160-180 C and outlet temperature not higher that 100 C or, avoiding drying, added to food formula, for example minced meat product, which is then subjected to heat treatment. 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SUBSTANCE: leguminous plant seeds are soaked in water for 10 to 50 min at 20-50 C at flour-to-water ratio between 1:2 and 1: 5, after which suspension is acidified with dilute food acid to pH 3.2-5.0, subjected to action of protease exhibiting its activity in acid medium, for example pepsin or pectofoetidin, at 20-50 C during 40-90 min, followed by increasing pH of suspension to 6-8 and keeping suspension at this pH and room temperature during 3 to 9 h. Flour is then subjected to spray drying at inlet temperature 160-180 C and outlet temperature not higher that 100 C or, avoiding drying, added to food formula, for example minced meat product, which is then subjected to heat treatment. EFFECT: suppressed "bean" smell and bitterness of flour.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | METHOD OF SUPPRESSING BITTER FLAVOR AND SMELL PECULIAR TO LEGUMINOUS PLANT SEED FLOUR AND REDUCING CONTENT OF LEGUMINOUS OLIGOSACCHARIDES IN THE FLOUR |
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