METHOD FOR PREPARATION OF SOYA-BASED PROTEIN PRODUCTS

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to a method for production of soya-based protein products. A disperse system is produced based on sprouted soya beans with sprouts length within the range of 50-100 mm. One performs coagulation with 5% solution of asco...

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Hauptverfasser:	DOTSENKO SERGEJ MIKHAJLOVICH, IVANOV SERGEJ ANATOL'EVICH, KODIROVA GALINA ALEKSANDROVNA, TUKSANOV MARAT MIKHAJDAROVICH, OBUKHOV EVGENIJ BORISOVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	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
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Beschreibung
Zusammenfassung:	FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to a method for production of soya-based protein products. A disperse system is produced based on sprouted soya beans with sprouts length within the range of 50-100 mm. One performs coagulation with 5% solution of ascorbic acid in soya sauce. Coagulum separated from the sauce-and-whey composition is conditioned till moisture content is 10-70%. The method allows to produce protein products using a nonwaste technology; the products have increased biological value due to presence of Vitamin C and an antioxidant complex including Vitamin E, soya isoflavonoids, Vitamin C and a complex of sprouted soya macro- and microelements.EFFECT: production of soya-based protein products.1 ex, 1 dwg Изобретение относится к пищевой промышленности, а именно к способу получения белковых продуктов на основе сои. Дисперсную систему получают на основе пророщенных семян сои с длиной ростков в пределах 50-100 мм. Проводят коагуляцию 5% раствором аскорбиновой кислоты в соевом соусе. Отделенный от соусно-сывороточной композиции коагулят доводят до влажности 10-70%. Способ позволяет получить по безотходной технологии белковые продукты повышенной биологической ценности ввиду наличия в них витамина С и антиоксидантного комплекса, включающего витамин Е, изофлаваноиды сои, витамин С, комплекс макро- и микроэлементов из пророщенной сои. 1 пр., 1 ил.