Designing structured food systems with a specified set of qualitative characteristics based on soy

¹ Department of Food Technology, Khabarovsk State University of Economics and Law, 134, Pacific Street, Khabarovsk, 680042, Russian Federation
² Institute of Life Sciences and Biomedicine, Far Eastern Federal University, 10, Ajax, Russky Island, Vladivostok, 690922, Russian Federation
³ Department of Service Technologies and General Technical Disciplines Amur State University, 21, Ignatievskoe Highway, Blagoveshchensk 675027, Russian Federation
⁴ Department of Automation of Production Processes and Electrical Engineering Amur State University, 21, Ignatievskoe Highway, Blagoveshchensk 675027, Russian Federation

^* Corresponding author: daria-kup@rambler . ru

Abstract

The article proposes a method for inactivating the anti-nutritional factors of vegetable soy proteins by biological modification. It was carried out by germinating soy seeds in a mineralized medium, resulting in a decrease in trypsin-inhibiting activity and saturation of soy seeds with minerals. The change in the chemical composition of soy seeds is presented. Sprouted soybean seeds were later used for food production. Studies are presented on the basis of which a technology for obtaining structured food systems from soy has been developed, including operations for joint disintegration and extraction, pre-soaked soybean seeds and crushed fresh beet or pumpkin in a ratio of 1:1, separation of the resulting mixture, coagulation with 5% ascorbic acid solution, separation from whey, granulation and drying. The remaining whey was used to make drinks and sauces. Based on the analysis of mathematical models, the optimal parameters of coagulation of the protein-suspension system were determined. The mass fraction of ascorbic acid solution is 13.4-14.05%, the concentration of ascorbic acid solution – 4.7-5.4%, the duration of coagulation – 5.3-5.5 min, the optimal temperature of coagulation – 66.1-66.7 ° C and granulate drying: the initial moisture content of granules – 36.7-40.0%; drying temperature – 71.5-72.9 ° C; drying duration – 58-63 min., the strength of the obtained granules – 94.5-96.9%. Analysis of the chemical composition of the developed soy-vegetable food systems showed that the proposed technology allowed increasing the protein content to 26.4%, fat to 7%, dietary fiber to 8.6%, which exceeds similar indicators for dried vegetable concentrates existing on the market.