E. S. Statsenko
All-Russian Research Institute of Soybean Breeding, Ignat’evskoe sh., 19, Blagoveshchensk, Amurskaya obl., 675027, Russian Federation
Abstract. There are presented the results of the research on the development of production technology of preparation of food concentrate of the first courses with the application of protein-vitamin concentrates (PVC) based on soybean and root crops, obtained by the thermal acid coagulation. Protein-vitamin concentrates are granules, dried to a humidity of 10%, resemble minced meat, they swell when cooked, and keep shape well. Introduction of 10% of soybean-beet and 10% of soybean-carrot protein-vitamin concentrates into the formula of the food concentrate “Borsch domashniy”, with the exclusion of minced meat, carrot, beet and partially cabbage, provided an increase in protein content by 2 g (up to 11.2 g), fat – by 0.8% (up to 12.3%), vitamin E – by 1.8 mg (up to 2.0 mg), dietary fiber – by 0.6 g (up to 5.9 g), potassium – by 257 mg (up to 1237 mg), phosphorus – by 120 mg (up to 265 mg), calcium – by 55 mg (up to 237 mg), magnesium – by 55 mg (up to 123 mg) per 100 g relative to an analogue. To prepare a control sample (1 portion is equal to 250 g), 25 g of the food-concentrate mixture was filled with 300 ml of boiling water, thoroughly mixed, brought to a boil and cooked for 20–25 minutes. The resulting food product had a well-marked taste and aroma of the main and auxiliary components, attractive appearance and color, corresponding to the name of the dish. The balance coefficient of the amino acid composition of the obtained product was higher, compared with the analog. The value of this parameter for the standard is 1.0 unit, for “Borsch domashniy” – 0.81 units, for “Borsch with PVC” – 0.85 units; the sum of amino acids was 36.0, 34.55, 35.54, respectively. The introduction of the research results into production will allow expanding the range of produced food concentrates of the first courses.
Keywords: food concentrate; borsch; protein-vitamin concentrate; formula; technology; chemical composition; organoleptic indicators; amino acid composition.
Author Details: E. S. Statsenko, Cand. Sc. (Tech.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.).
For citation: Statsenko E. S. Development of Production Technology of Preparation of Food Concentrate of the First Courses with the Application of Soybean. Dostizheniya nauki i tekhniki APK. 2018. Vol. 32. No. 6. Pp. 76-79 (in Russ.). DOI: 10.24411/0235-2451-2018-10619.