RU2456809C2 - Method for production of beverage based on protein milk - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. One washes and sprouts lentil grains for 10-14 hours at a temperature of 35-40°C in water or in water weakly alkaline solution of sodium carbonate or bicarbonate with pH level equal to 8.2-8.4 and at a ratio of grain/water solution equal to 1:2 - 1:3. One washes and mills the sprouted seeds into particles no more than 1 mm and extracts the mass in water at a temperature of 40°C with water duty equal to 1:3-1:5. One separates insoluble residue by filtration. One pasteurises the produced protein milk at a temperature of 80-95°C for 5-10 minutes. One cools the protein milk to 6-10°C and introduces dry milk whey at a ratio of 1:10, inulin prebiotic, a vitamin-and-mineral premix, a pectin stabiliser, glycine or citric acid and other flavour and enriching additives. The produced beverage is packed.

EFFECT: invention allows to produce a product with a pleasant colour and taste, with anti-stress properties, enriched with milk whey protein and other flavour and enriching additives and having a soothing effect.

3 cl, 4 ex

Description

The invention relates to the food industry and can be used in the production of protein products from plant materials for further use in various food industries, as an independent product, and to obtain an ingredient for food products with anti-stress properties. The introduction of the proportion of protein of vegetable lentil milk to animal milk in order to increase the nutritional and biological values of the product, or can be used as a milk substitute, as well as as the basis for the production of thick consistency products such as yoghurts, creams, sauces, ice cream or drinks. The product can be used as a prophylactic in stressful situations and is recommended for inclusion in the daily diet of various age categories of the population, including students and athletes.

A known method of obtaining vegetable milk from seeds of cereals and / or legumes and nuts (RU 2333657 C2, 12/29/2005). The method includes rinsing with water a mixture of pre-purified seeds of grains and / or legumes and nuts, soaking in water or in an aqueous slightly alkaline solution of sodium carbonate or bicarbonate, then pasteurizing or sterilizing the mixture while grinding, separating the insoluble precipitate by filtration, pasteurization and / or sterilization and giving the product the necessary taste, smell and color. The product can be dried to a powder state.

The disadvantage of this method is the double heat treatment of the mixture, as a result of which most biologically active components are destroyed and the digestibility of mineral substances (primarily calcium) is reduced. In addition, due to the lack of enrichment additives, the product does not have functional properties.

The closest in technical essence is the method of obtaining protein milk (RU 2185736, 08.03.2001). Lentil seeds are soaked in an aqueous solution containing 0.5-0.9% sodium bicarbonate in a ratio of 1: 5-1: 7 at a temperature of 38-42 ° C for 3.0-3.5 hours. They are crushed, the protein is extracted in milk serum at a pH of 7.5-8.0 for 8-10 minutes in the ratio of lentil seeds: whey 1: 5-1: 6 at a temperature of 35-40 ° C. Stand in it for 30 minutes. The protein base is separated by filtration. Contribute to it 1.5% glucose, 0.3% stabilizer, which is a mixture of pectin and modified starch. Heat treatment is carried out at a temperature of 85 ° C for 10 minutes.

The disadvantage of this method is the lack of a germination process, as a result of which vitamin C is formed in lentils, which has antioxidant properties, and the content of vitamins B and E, which have an anti-stress effect, is also increased. In addition, as a result of germination in the seeds of lentils, amino acids are formed - methionine and cysteine. In sprouts, substances are destroyed that impede the full assimilation of mineral substances necessary for the human body, such as magnesium, calcium, zinc, etc. In addition, the disadvantage of this method is the reduced taste qualities of the final product due to the lack of flavoring additives.

The technical task of this invention is to obtain a drink having anti-stress properties, enriched with whey proteins of milk and other natural and fortifying additives that have a calming effect.

The problem is solved by the method of obtaining a drink from protein milk, including washing, germinating for 10-14 hours at a temperature of 35-40 ° C in water or in an aqueous slightly alkaline solution of sodium carbonate or bicarbonate in a grain / water solvent ratio of 1: 2 up to 1: 3; washing germinated seeds, grinding seeds into particles of not more than 1 mm; the resulting mass is extracted in water at a temperature of 35-40 ° C with a water module of 1: 3-1: 5; separation of the protein base from the insoluble precipitate; pasteurization of the obtained protein milk for 5-10 minutes at a temperature of 80-95 ° C; cooling followed by flavoring and enrichment in the final product and packaging; separation of the protein base from the insoluble precipitate is carried out on fabric filters, sieves or on a decanter centrifuge; as enrichment additives, use whey, inulin, pectin, glycine, vitamin and mineral premix. In order to give the product anti-stress properties, the appropriate raw material was selected that contains ingredients that are actively consumed in stressful situations and alleviate the negative effects of stress (vitamins A, D, E, C, group B); as flavoring agents, dried apricots, ginger, nuts, honey, cocoa, cinnamon, mint extract and vanilla are used; as a preservative to increase the shelf life add the amino acid glycine or citric acid in an amount of 0.8-1.2% by weight of the protein product.

Germination of lentil seeds is carried out until the emergence of sprouts of 3-4 mm for 10-14 hours at a temperature of 35-40 ° C in water or in an aqueous slightly alkaline solution of sodium carbonate or bicarbonate in a ratio of grain / water solvent from 1: 2 to 1: 3, It is advisable to observe a pH of 8.2–8.4. With such a sprout length and selected conditions, the maximum content of nutrients in lentils is observed; with a larger size, all these substances are used for germ growth.

The choice of the solution temperature of 35-40 ° C and the germination time (10-14 h) is due to the fact that at low temperature (less than 10 ° C) enzymatic hydrolysis does not completely destroy the undesired oligosaccharides and pectins that cause phytohemagglutinin activity. At temperatures above 40 ° C, the undesirable fermentation of simple carbohydrates is ahead of the process of hydrolysis of lectins and oligosaccharides.

At this pH value of a slightly alkaline solution, the activity of the trypsin inhibitor decreases and the oligosaccharides are partially hydrolyzed. At other pH values, a significant decrease in the activity of trypsin inhibitor is not provided, and the appearance of 0.3-0.5% of the initial amounts of oligosaccharides is observed. Washing the germinated seeds reduces the level of oligosaccharides.

The grinding and extraction process is carried out at a temperature of 35-40 ° C. Higher temperatures are undesirable, as they lead to protein denaturation. In this case, pH 7-8 should be observed. Reducing the pH of the starting medium to 6.0-6.5 leads to insufficient extraction of the ingredients of the lentil seeds, and when the pH increases to the alkaline side, the color of the product changes and an alkaline taste appears.

The heat treatment temperature is 80-95 ° C for 5-10 minutes, which allows to preserve the initial properties of lentil seeds to the maximum and reduce the total bacterial contamination.

It was found that the greatest decomposition of anti-nutritional substances occurs at a temperature of 75 ° C and above, and active protein denaturation is over 100 ° C, so the pasteurization temperature in the proposed method is 80-95 ° C. At this temperature, the destruction of anti-nutritional substances (trypsin inhibitors, lipoxidase enzyme, etc.) occurs with almost complete preservation of amino acids.

To obtain a stable suspension, the stabilizer pectin in an amount of 0.3-0.5% is used, it also plays the role of soluble dietary fiber in the product. In order to enrich the product at the last stage of the process, for the best preservation of useful substances, the necessary anti-stress ingredients are added in the form of a vitamin-mineral premix, pectin, which is also a stabilizer, glycine and inulin, in an amount of 20 to 40% of the recommended daily intake for people over the age of 18. The use of dry whey diluted in vegetable milk contributes to the enrichment of the product with whey proteins, vitamins, mineral salts, lactose, which increase the nutritional value of the product.

To give the product a specific taste, smell and color, the following natural ingredients were selected: dried apricots, nuts, ginger, cocoa, honey, vanilla, cinnamon, peppermint extract, any combination of them is possible. In addition, the above ingredients have anti-stress properties, as they contain substances that are actively consumed by the human body under stress.

To increase the shelf life, it is recommended to use the amino acid glycine in an amount of 0.3% -1.2% or 0.8-1.2% citric acid.

Glycine due to the reactive groups NH ₂ and COOH has a preservative property, which allows to maintain the quality of the obtained product at a glycine concentration in the product of 0.3% up to 10 days of storage. In addition, this acid has a calming effect, which positively affects the creation of an anti-stress product.

The result of the invention should be to obtain an anti-stress drink based on protein milk from sprouted lentil beans, increase product stability through the use of pectin, increase the biological value not only due to enrichment with whey proteins, but also due to the introduction of prebiotic inulin, soluble dietary fiber-pectin, natural components and vitamin-mineral premix and glycine. An important task was to expand the range of functional food products, as well as the ease and low cost of technology.

The method is as follows.

Pre-purified lentil seeds are germinated until 3-4 mm sprouts appear for 10-14 hours at a temperature of 35-40 ° C in water or in an aqueous slightly alkaline solution of sodium carbonate or bicarbonate in a grain / water solvent ratio of 1: 2 to 1: 3 , to a pH of 8.2-8.4, after which they are washed. Next, the seeds are crushed to a particle size of not more than 1 mm and the mass is extracted in water at a temperature of 35-40 ° C with a water module of 1: 3-1: 5. In this case, pH 7-8 should be observed. The separation of the insoluble precipitate is carried out by filtration. Pasteurization takes place at a temperature of 80-95 ° C for 5-10 minutes. Next, the resulting protein milk from germinated lentil seeds is cooled to 6-10 ° C. To increase the nutritional value, to give the product anti-stress properties and to enrich it with whey proteins, at the next stage dry milk whey is added to protein milk in a ratio of 1:10; inulin is used as a prebiotic in an amount of 0.6%; vitamin-mineral premix and glycine are added to fill the existing deficit of necessary anti-stress components in an amount of 20 to 40% of the recommended daily intake for people over the age of 18; pectin in an amount of 0.3-0.5%, which is also a soluble dietary fiber, is used as a stabilizer.

To give the product a specific taste, smell and color, various taste combinations of natural ingredients: dried apricots, nuts, ginger, cocoa, vanilla, cinnamon, honey, peppermint extract, are pre-crushed to a homogeneous mass. To increase the shelf life, the amino acid glycine is added in an amount of 1.2% or citric acid.

The final product - a drink made from protein milk of lentils - is a thick texture with pulp of dried apricots or nuts, a pleasant peach, cream or chocolate color, without a characteristic bright bean flavor and smell.

Example 1

The method includes washing, germinating seeds for 10 hours at a temperature of 35 ° C in an aqueous slightly alkaline solution of sodium carbonate or bicarbonate in a ratio of grain / water solvent 1: 3, it is desirable to observe a pH level of 8.2-8.4. Next, the seeds are crushed into particles of not more than 1 mm and extracted in water at a temperature of 35-40 ° C with a 1: 4 hydraulic module. The separation of the insoluble precipitate is carried out by filtration. Pasteurization takes place at a temperature of 80 ° C for 10 minutes. Next, the resulting protein milk from germinated lentil seeds is cooled to 6-10 ° C. To give the product a certain taste, smell and color, add a mixture of dried apricots, ginger; for enrichment, make dry milk whey to protein milk in a ratio of 1:10, inulin and vitamin-mineral premix in an amount of from 20 to 40% of the recommended daily intake for people over the age of 18; as a stabilizer, pectin in an amount of 0.3%. To increase the shelf life, the amino acid glycine is added in an amount of 1.2% or citric acid. The final product is a dense, non-stratified consistency with dried apricot pulp, spicy ginger flavor, pleasant peach color, without a characteristic bright bean flavor and smell.

Example 2

The method includes washing, germinating seeds for 11 hours at a temperature of 35 ° C in an aqueous slightly alkaline solution of sodium carbonate or bicarbonate in a ratio of grain / water solvent 1: 2, it is desirable to observe a pH level of 8.2-8.4. Next, the seeds are crushed into particles of not more than 1 mm and extracted in water at a temperature of 35-40 ° C with a 1: 3 hydraulic module. The separation of the insoluble precipitate is carried out by filtration. Pasteurization takes place at a temperature of 85 ° C for 7 minutes. Next, the resulting protein milk from germinated lentil seeds is cooled to 6-10 ° C. To give the product a certain taste, smell and color, add a mixture of dried apricots, peppermint extract; for enrichment, make dry milk whey to protein milk in a ratio of 1:10, inulin and vitamin-mineral premix in an amount of from 20 to 40% of the recommended daily intake for people over the age of 18; as a stabilizer, pectin in an amount of 0.4%. To increase the shelf life, the amino acid glycine or citric acid is added. The final product is a thick, non-stratified consistency with the pulp of dried apricots, with a slight shade of mint freshness, a pleasant color, without a characteristic bright bean flavor and smell.

Example 3

The method includes washing, germinating seeds until sprouts 3-4 mm in size for 12 hours at a temperature of 35 ° C in water or in an aqueous slightly alkaline solution of sodium carbonate or bicarbonate in a ratio of grain / water solvent 1: 3, it is desirable to observe a pH of 8.2-8.4 . Next, the seeds are crushed into particles of not more than 1 mm and extracted in water at a temperature of 35-40 ° C with a hydraulic module of 1: 5. The separation of the insoluble precipitate is carried out by filtration. Pasteurization takes place at a temperature of 90 ° C for 5 minutes. Next, the resulting protein milk from germinated lentil seeds is cooled to 6-10 ° C. To give the product a specific taste, smell and color, add a mixture of dried apricots, nuts or cocoa with vanilla and honey, to enrich, add milk whey to protein milk in a ratio of 1:10, inulin and vitamin-mineral premix in an amount of from 20 to 40% from recommended daily intake for people over the age of 18, as a stabilizer of pectin in an amount of 0.5%. To increase the shelf life, the amino acid glycine is added in an amount of 1.2%. The final product is a thick consistency with dried apricot pulp and grains of nuts, a pleasant peach color, with a taste that matches the nuts and dried apricots, with a pleasant odor or the final product has a thick consistency with cocoa grains, a pleasant chocolate color, with a taste that matches chocolate, honey and vanilla with a pleasant smell.

Example 4

The method includes washing, germinating the seeds until sprouts 3-4 mm in size for 14 hours at a temperature of 40 ° C in water or in an aqueous slightly alkaline solution of sodium carbonate or bicarbonate in a ratio of grain / water solvent 1: 4, it is desirable to observe a pH of 8.2-8.4 . Next, the seeds are crushed into particles of not more than 1 mm and extracted in water at a temperature of 35-40 ° C with a hydraulic module of 1: 5. The separation of the insoluble precipitate is carried out by filtration. Pasteurization takes place at a temperature of 95 ° C for 5 minutes. Next, the resulting protein milk from germinated lentil seeds is cooled to 6-10 ° C. To give the product a certain taste, smell and color, add a mixture of nuts, honey, ginger or peppermint extract; for enrichment, make dry milk whey to protein milk in a ratio of 1:10, inulin and vitamin-mineral premix in an amount of from 20 to 40% of the recommended daily intake for people over the age of 18; as a stabilizer, pectin in an amount of 0.5%. To increase the shelf life, the amino acid glycine or citric acid is added in an amount of 0.8-1.2%. The final product is a thick consistency with particles of nuts, a spicy or mint flavor, a pleasant cream color, without a characteristic bright bean flavor and smell. Over time, product stratification was observed.

As can be seen from examples 1-4, the lentil and nut proteins used according to this invention are characterized by a complementary amino acid composition, which provides a high biological value of the plant protein product, not inferior to the highest quality proteins of animal origin. In addition, the advantages of this product include its low calorie content, as well as the absence of cholesterol.

The protein milk obtained from this method from germinated lentil seeds has a high biological value and is characterized by the following indicators:

The presence of a taste of lentils: weakly felt.

Lentil odor: none.

According to the present invention, the insoluble precipitate, separated after extraction by filtration, is used for food and / or feed purposes as a food or feed additive, which makes the production waste-free, and the product is inexpensive.

The resulting product is characterized by high consumer qualities and nutritional value due to the high content of vegetable and whey proteins, dietary fiber, prebiotic-inulin, vitamin-mineral premix and other natural enrichment additives in it, which allows us to attribute it to the group of functional foods with an anti-stress focus. As a prophylactic, during intense stressful situations it is suitable for daily consumption by various categories of the population, including students and athletes.

Protein milk, prepared according to the present invention, is also intended for the production of vegetable cottage cheese, yogurts, various sauces, ice cream, fillings, and is also suitable for baby food, vegetarian food, etc.

Claims (3)

1. A method of obtaining a drink from protein milk of lentils, including washing, germinating for 10-14 hours at a temperature of 35-40 ° C in water or in an aqueous slightly alkaline solution of sodium carbonate or sodium bicarbonate in a ratio of grain / water solvent from 1: 2 to 1 : 3, washing the sprouted seeds, grinding the seeds into particles of not more than 1 mm, the resulting mass is extracted in water at a temperature of 35-40 ° C with a water module of 1: 3-1: 5, separation of the protein base from the insoluble precipitate, pasteurization of the obtained protein milk in for 5-10 minutes at a temperature of 80-95 ° C, o cooling to 6-10 ° C followed by the addition of whey powder to protein milk in a ratio of 1:10, inulin prebiotic, vitamin-mineral premix, pectin stabilizer, preservative, which is used glycine or citric acid, and other flavoring and fortifying additives packing. 2. The method according to claim 1, characterized in that the separation of the protein base from the insoluble precipitate is carried out on fabric filters, sieves or in a decanter centrifuge. 3. The method according to claim 1, characterized in that as flavoring additives use dried apricots, ginger, nuts, honey, cocoa, cinnamon, peppermint extract and vanilla.