CA2104929A1 - Food product based on soyabeans and a process for its production - Google Patents
Food product based on soyabeans and a process for its productionInfo
- Publication number
- CA2104929A1 CA2104929A1 CA002104929A CA2104929A CA2104929A1 CA 2104929 A1 CA2104929 A1 CA 2104929A1 CA 002104929 A CA002104929 A CA 002104929A CA 2104929 A CA2104929 A CA 2104929A CA 2104929 A1 CA2104929 A1 CA 2104929A1
- Authority
- CA
- Canada
- Prior art keywords
- beans
- food product
- roasted
- production
- coated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/44—Coffee substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
Abstract
Abstract A food product based on soyabeans and a process for its production The invention relates to a food product in the form of coated and roasted soya beans which is suitable after grinding and extraction for the preparation of a beverage and to a process for the production of this food product.
Description
-- 2la4~s This invention relates to a new soya-based food product sultable ~or the preparation of a powder which may be used in the preparation of hot or cold beverages.
The present invention also relates to a process for the production of the food product and to a process for the production of the powder.
It is known that hot or cold beverages can be prepared from pre-roasted coffee beans by grinding of the beans and extraction with hot water. The beverage obtained in this way has the characteristic and generally agreeable taste of coffee. `
The problem addressed to the present invention was to provide a new product from which a hot or cold beverage could be c~uickly and easily prepared.
This new product being soya-based, it enables the preparation of a beverage combin:ing high nutritional value with good organoleptic qualities, and free from physiologically active substances, such as caffeine and chlorogenic acid.
In a first embodiment, therefore, the present invention Z5 relates to a food product in the form of soya beans coated with a glucidic compound and then roasted. After grinding and extraction, this food product lends itself to the preparation of a beverage with an agreeable taste reminiscent of coffee.
This food product may be obtained by a process in which soya beans are coated with a glucidic compound and then roasted. The present invention also relates to this process.
3S In another embodiment, the invention relates to a soluble instant powder in the form of a dehydrated - . . . ~
: - - . .: :
.
~ ~ . .; '' ':
. - : ~ . :
-: ::: .. . . :
~ . , .
2210'1~2 ~
aqueous extract of the ground food product.
Finally, the present invention relates to a process for the production of the instant powder-~orm product, in which the food product is ground, the resulting powder is extracted with water and the extract obtained is d~hydrated.
Parts and percentages mentioned hereinafter are ~y weight.
Accordingly, the present invention relates to a food product based on soya beans. The starting material used may consist of whole or size-reduced, optionally hulled soya bean~ generally having a moisture content of the order of 10 to 12%. It is also possible to use crushed soya beans defatt~d, for example, with hexane to avoid the presence of a significant quantity of oil in the extract which would have an adverse effect on the storage of the dehydrated aqueous extract.
The soya beans may first be thermally pretreated in order on the one hand to facilitate their hulling by splitting their outer envelope and, on the other hand, to modify the colour of their outer surface by browning.
For example, the thermal pretreatment may be carried out for 4 to 6 minutes at 1~0 to 195C in a conventional roaster or with microwave energy. The thermal pretreat-ment step is preferably carried out in cases where it isintended subsequently to subject the beans to intensive roasting to enable the glucidic compound to penetrate more deeply into the beans and optionally to develop therein. The thermal pretreatment step may also be carried out in such a way as to give a final food product uniformly roasted throughout rather than an incompletely roasted food product of which the outer ;~
surface is covered with "burnt" glucidic compound. ~;
The hulled beans may then be moistened, for example by injection of steam, to obtain a moisture : : .
,:
;. , . : . :
.~
21~2~
content of the order of 13 to 15%. This moistening step improves the porosity of the beans which swell slightly in the presence of the steam, thus facilitati~g their subsequent coating and providing for better impregnation or even penetration of the glucidic compound.
The beans thus obtained are than coated with a glucidic compound. The glucidic compound may be select-ed from the group consisting of glucose, sucrose, sorbitol, maltodextrins, sugar cane molasses and sugar beet molasses either in pure or mixed form.
The glucidic compound is preferably used in the form of an aqueous solution with a concentration of 30 to 60% which may be heated to 50-65C to facilitate its use. For example, it is possible to use an aqueous solution of a mixture containing 42 to 47% sucrose and 2 to 7% sorbitol. This mixture has the advantage over a glucose solution, for example, that is substantially tack-free and does not cause the beans to agglomerate and to adhere to the walls of the coating machine. In addition, this particular mixture also provides for good adhesion of the coating to the beans.
Since the glucidic compound used influences the coating and roasting conditions on the one hand and the characteristics of the final food product on the other hand, it is selected according to the qualities required for the final food product.
coating may be carried out by spraying the glucidic compound in the form of an aqueous solution onto the beans in order to coat them with an outer film which may be simultaneously dried by circulation o~ air.
The coatin~ process may also be carried out in several steps, the beans being agitated between each step to prevent then from adhering excessively to one another.
The coating process may also be carried out in a - 35 fluidized bed which ensures that the coated beans have . : .
.
:: : -. . . .
' a smooth outer surface.
I'he coating process may even be carried out in a coating machine which, by comparison with a fluidized bed, provides for a faster throughput and for a smaller 5 los~ of glucidic product to the detriment of the outer surface of the beans which is far less smooth and regular.
The coating process is carried out in such a way as to give a product which has a ratio of glucidic compounds to soya beans of 5 to 30:130, as measured in weight of dry matter.
After coating, the beans are roasted, for example conventionally for 4 to 8 minutes in a roaster rotating at 70 to 90 revolutions per minute with a drum tempera-ture of 230 to 250C (air temperature 180-210C~, or with microwave energy. If the beans have been thermal-ly pretreated, the roasting time may be reduced to 2 to 4 minutes. In fact, the roasting time and temperature are selected according to the degree of roasting re-quired for the final food product. This is because it has been found that the organoleptic qualities of the extract obtained after grinding and extraction of the food product can be influenced in dependence upon the degree of roasting. Thus, if the beans coated with glucidic compound are lightly roasted, i.e. for 4 to 6 minutes at a drum temperature of 220~C, a light-coloured beverage rich in proteins is obtained after grinding of the food product obtained and extraction with boiling water and may be drunk hot or cold, its agreeable tast~
being reminiscent of roasted hazelnuts. By contrast, if the beans are roasted more intensively, for example for 8 to 10 minutes at a drum temperature of 230 to 240C, a darker coloured beverage, again rich in proteins, with a taste reminiscent of coffee is obtained after extrac-tion of the ground food product with boiling water.
; . . . :
. , , : ' ~ . . :
- .
s 2 ~ 9 In one particular embodiment of the invention, roasting may be carried out at the same time as coating, for example in a roaster. In this case, the beans coated with glucidic compounds extensively agglomerated into a compact mass which has to be crushed and then ground is obtained on leaving the roaster. This pro-cess, which combines two separate operations into a single step, gives a food product which, although non-uniform, i5 obtained more rapidly.
A final food product in the form of soya beans coated with a glucidic compound and then roasted is obtained in this way. This food product is stable and, accordingly, may be stored without damage for a certain time. ;
The food product may be used as a base for the preparation of a soluble instant powder. Thus, the food product may first be ground and then extracted - simi-larly to the extraction of ground coffee - with water heated to 96-98C or even to a higher temperature of up to 180C. The extract obtained may be consumed as such.
It is also possible to dehydratle the extract obtained, ~or example by a method similar l:o that used for coffee, for example by evaporation ancl freeze-drying, or by successive spraying to obtain a powder-form product which is soluble in water and which can be instantly reconstituted.
The invention is illustrated by the following Examples.
Example 1 The starting material consists of hulled soya beans (1 kilogram) having a moisture content of 10%, a total sugar content determined after hydrolysis of 25%
and a protein content of 50%.
The soya beans are introduced into a coating .
..
.. .. . . .
. ~ . . . ~ . i . ~ , : , ,, - , .. . .
' . .
6 '2 .l ~
machine of the Glatt-Coater type of which the drum rotates at 20 revolutions per minute. An aqueous solution containiny a mixture of 45% sucrose and 5%
sorbitol preheated to 60C is sprayed onto the beans.
The solution is sprayed in a stream ~f hot air at 70C
with a throughput of 1 litre per hour.
Coating i.s continued for approximately 30 minutes to ~ive a product which has a ratio of sucrose/sorbitol to soya beans of approximately 2Q:100, as measured in weight of dry matter. The coated beans have a relative moisture content of approximately 14~.
The beans are then roasted in a Probat RE-l roaster for 7 minutes at a drum temperature of 240C.
The loss of material during roasting is 18.5% (water and organic matter).
The coated and roasted beans obtained have a moisture content of 1.5% and a real specific volume of 0.84 cm3/g.
The colour of the beans obtained may be measured by reflection using a Hunterlab D 25 colorimeter which determines three parameters, namely: L (clarity), a (red), b (yellow). In the present case, the following values are obtained, as measured on the ground powder:
L = 17.3 a = 4.0 b = 4.1 The food product thus obtained may then be ground and extracted with boiling water at 98~C similarly to - the extraction of roasted coffee beans.
The extractability of the food product, corre-sponding to the percentage of solubilized extractablematerial, is measured at 22 to 23%.
The aqueous extract obtained is in the form of a brown liquid with an agreeable and particular taste reminiscent of coffee. Its composition is as follows:
18% total sugars and 60% proteins in % dry matter.
.,~- , .. , ~
7 2 ~ 2~
The aqueous extract thus obtained is dehydrated by freeze-drying to obtain a powder-form product which can be instantly reconstituted by dissolution in hot or cold water in a quantity of 2 to 4 grams powder to 100 ml water.
2xample 2 The starting material consists of hulled soya beans (l kg) having a moisture content of 7.9%.
The soya beans are heat-treated by introduction into a conventional roaster of the Probat type at a temperature of 185~C and leaving them therein under agitation for 5 minutes. The preroasted beans thus obtained are light brown in colour with a moisture content of 6.0%.
The beans are then coated with a 45% aqueous sucrose solution preheated to 60C in a fluidized bed using air at 70C as the propellent gas for the solution to obtain a product which has a ratio by weight of sucrose to beans of the order of 20:100 and a moisture content of 10% after coating.
The coated beans are roasted for 7 minutes at 240C (drum temperature) in a conventional roaster rotating at 80 revolutions per minute. The end product obtained has a moisture content o~ 2.8%, a real specific volume of 0.86/cm3/g and the following colour values of the beans as determined on the beans themselves:
L = 14.2 a = 0.2 b = 0.3 The food product is ground and then extracted with water under pressure at 180C ~extractability 46-47%). After filtration, a clear brown liquid is ob-tained with an agreeable taste reminiscent of highly roasted coffee. Its composition is as follows (in % dry 3~ matter): 21% total sugars, 58% proteins.
. . . .
- . : . . . .
- . . . :
. ' . .
' ` ' : . ,: , .
8 2 ~
The aqueous extract thus obtained is dehydrat~d by freeze drying to obtain a powder-form product which can be reconstituted by dissolution in hot or cold water.
~x~mpl~ 3 The starting material consists of hulled soya beans (50 kg) which are introduced into a coater of the Glatt-Coater GC 1000 type rotating at 20 revolutions per minute.
An aqueous solution containing 45% sucrose and 5%
sorbitol preheated to 60C is sprayed onto the moving beans in a stream of hot air at 70C at ~ rate progres-sively increasing from 5 to 8 litres per hour. ~ ~.
The coating process is continued for approximate-ly 4 hours to obtain a product which has a ratio of sucrose/sorbitol to beans of 20:100, as mea~ursd in weight of dry matter.
The beans thus coated are roasted in a conven-tional roaster for 6 minutes at 220C (drum tempera-ture). The food product obtainecl has a moisture content of 2.2%, a real specific volume of 0.85 cm3/g and the following colour values of the beans, as determined on the beans themselves: ;~
L = 15.0 a = 0.3 b = 0.5 and as determined on the ground beans:
L = 23.9 a = 5.4 b = 8.8 ~, The food product is ground and then extracted with boiling water (extractability 24.9%). A light- `;
coloured liquid with an agreeable taste reminiscent of ~ ' roasted hazelnuts is obtained. It has a pH of 5.8 and the following composition (in % dry matter): 16-17 total sugars and 63.5% proteins.
The aqueous extract thus obtained is dehydrated ;
, ,, ~ ", ~, . . . . . . ,:: , , ~ . ;
. , , ~ i . . , 2 1 ~
by freeze-drying to obtain a powder-form product which can be instantly reconstituted by dissolution in hot or cold water.
' ' ' .. .~ . . - . . ~
.
.. , , , , .. , ,, ~ , .
The present invention also relates to a process for the production of the food product and to a process for the production of the powder.
It is known that hot or cold beverages can be prepared from pre-roasted coffee beans by grinding of the beans and extraction with hot water. The beverage obtained in this way has the characteristic and generally agreeable taste of coffee. `
The problem addressed to the present invention was to provide a new product from which a hot or cold beverage could be c~uickly and easily prepared.
This new product being soya-based, it enables the preparation of a beverage combin:ing high nutritional value with good organoleptic qualities, and free from physiologically active substances, such as caffeine and chlorogenic acid.
In a first embodiment, therefore, the present invention Z5 relates to a food product in the form of soya beans coated with a glucidic compound and then roasted. After grinding and extraction, this food product lends itself to the preparation of a beverage with an agreeable taste reminiscent of coffee.
This food product may be obtained by a process in which soya beans are coated with a glucidic compound and then roasted. The present invention also relates to this process.
3S In another embodiment, the invention relates to a soluble instant powder in the form of a dehydrated - . . . ~
: - - . .: :
.
~ ~ . .; '' ':
. - : ~ . :
-: ::: .. . . :
~ . , .
2210'1~2 ~
aqueous extract of the ground food product.
Finally, the present invention relates to a process for the production of the instant powder-~orm product, in which the food product is ground, the resulting powder is extracted with water and the extract obtained is d~hydrated.
Parts and percentages mentioned hereinafter are ~y weight.
Accordingly, the present invention relates to a food product based on soya beans. The starting material used may consist of whole or size-reduced, optionally hulled soya bean~ generally having a moisture content of the order of 10 to 12%. It is also possible to use crushed soya beans defatt~d, for example, with hexane to avoid the presence of a significant quantity of oil in the extract which would have an adverse effect on the storage of the dehydrated aqueous extract.
The soya beans may first be thermally pretreated in order on the one hand to facilitate their hulling by splitting their outer envelope and, on the other hand, to modify the colour of their outer surface by browning.
For example, the thermal pretreatment may be carried out for 4 to 6 minutes at 1~0 to 195C in a conventional roaster or with microwave energy. The thermal pretreat-ment step is preferably carried out in cases where it isintended subsequently to subject the beans to intensive roasting to enable the glucidic compound to penetrate more deeply into the beans and optionally to develop therein. The thermal pretreatment step may also be carried out in such a way as to give a final food product uniformly roasted throughout rather than an incompletely roasted food product of which the outer ;~
surface is covered with "burnt" glucidic compound. ~;
The hulled beans may then be moistened, for example by injection of steam, to obtain a moisture : : .
,:
;. , . : . :
.~
21~2~
content of the order of 13 to 15%. This moistening step improves the porosity of the beans which swell slightly in the presence of the steam, thus facilitati~g their subsequent coating and providing for better impregnation or even penetration of the glucidic compound.
The beans thus obtained are than coated with a glucidic compound. The glucidic compound may be select-ed from the group consisting of glucose, sucrose, sorbitol, maltodextrins, sugar cane molasses and sugar beet molasses either in pure or mixed form.
The glucidic compound is preferably used in the form of an aqueous solution with a concentration of 30 to 60% which may be heated to 50-65C to facilitate its use. For example, it is possible to use an aqueous solution of a mixture containing 42 to 47% sucrose and 2 to 7% sorbitol. This mixture has the advantage over a glucose solution, for example, that is substantially tack-free and does not cause the beans to agglomerate and to adhere to the walls of the coating machine. In addition, this particular mixture also provides for good adhesion of the coating to the beans.
Since the glucidic compound used influences the coating and roasting conditions on the one hand and the characteristics of the final food product on the other hand, it is selected according to the qualities required for the final food product.
coating may be carried out by spraying the glucidic compound in the form of an aqueous solution onto the beans in order to coat them with an outer film which may be simultaneously dried by circulation o~ air.
The coatin~ process may also be carried out in several steps, the beans being agitated between each step to prevent then from adhering excessively to one another.
The coating process may also be carried out in a - 35 fluidized bed which ensures that the coated beans have . : .
.
:: : -. . . .
' a smooth outer surface.
I'he coating process may even be carried out in a coating machine which, by comparison with a fluidized bed, provides for a faster throughput and for a smaller 5 los~ of glucidic product to the detriment of the outer surface of the beans which is far less smooth and regular.
The coating process is carried out in such a way as to give a product which has a ratio of glucidic compounds to soya beans of 5 to 30:130, as measured in weight of dry matter.
After coating, the beans are roasted, for example conventionally for 4 to 8 minutes in a roaster rotating at 70 to 90 revolutions per minute with a drum tempera-ture of 230 to 250C (air temperature 180-210C~, or with microwave energy. If the beans have been thermal-ly pretreated, the roasting time may be reduced to 2 to 4 minutes. In fact, the roasting time and temperature are selected according to the degree of roasting re-quired for the final food product. This is because it has been found that the organoleptic qualities of the extract obtained after grinding and extraction of the food product can be influenced in dependence upon the degree of roasting. Thus, if the beans coated with glucidic compound are lightly roasted, i.e. for 4 to 6 minutes at a drum temperature of 220~C, a light-coloured beverage rich in proteins is obtained after grinding of the food product obtained and extraction with boiling water and may be drunk hot or cold, its agreeable tast~
being reminiscent of roasted hazelnuts. By contrast, if the beans are roasted more intensively, for example for 8 to 10 minutes at a drum temperature of 230 to 240C, a darker coloured beverage, again rich in proteins, with a taste reminiscent of coffee is obtained after extrac-tion of the ground food product with boiling water.
; . . . :
. , , : ' ~ . . :
- .
s 2 ~ 9 In one particular embodiment of the invention, roasting may be carried out at the same time as coating, for example in a roaster. In this case, the beans coated with glucidic compounds extensively agglomerated into a compact mass which has to be crushed and then ground is obtained on leaving the roaster. This pro-cess, which combines two separate operations into a single step, gives a food product which, although non-uniform, i5 obtained more rapidly.
A final food product in the form of soya beans coated with a glucidic compound and then roasted is obtained in this way. This food product is stable and, accordingly, may be stored without damage for a certain time. ;
The food product may be used as a base for the preparation of a soluble instant powder. Thus, the food product may first be ground and then extracted - simi-larly to the extraction of ground coffee - with water heated to 96-98C or even to a higher temperature of up to 180C. The extract obtained may be consumed as such.
It is also possible to dehydratle the extract obtained, ~or example by a method similar l:o that used for coffee, for example by evaporation ancl freeze-drying, or by successive spraying to obtain a powder-form product which is soluble in water and which can be instantly reconstituted.
The invention is illustrated by the following Examples.
Example 1 The starting material consists of hulled soya beans (1 kilogram) having a moisture content of 10%, a total sugar content determined after hydrolysis of 25%
and a protein content of 50%.
The soya beans are introduced into a coating .
..
.. .. . . .
. ~ . . . ~ . i . ~ , : , ,, - , .. . .
' . .
6 '2 .l ~
machine of the Glatt-Coater type of which the drum rotates at 20 revolutions per minute. An aqueous solution containiny a mixture of 45% sucrose and 5%
sorbitol preheated to 60C is sprayed onto the beans.
The solution is sprayed in a stream ~f hot air at 70C
with a throughput of 1 litre per hour.
Coating i.s continued for approximately 30 minutes to ~ive a product which has a ratio of sucrose/sorbitol to soya beans of approximately 2Q:100, as measured in weight of dry matter. The coated beans have a relative moisture content of approximately 14~.
The beans are then roasted in a Probat RE-l roaster for 7 minutes at a drum temperature of 240C.
The loss of material during roasting is 18.5% (water and organic matter).
The coated and roasted beans obtained have a moisture content of 1.5% and a real specific volume of 0.84 cm3/g.
The colour of the beans obtained may be measured by reflection using a Hunterlab D 25 colorimeter which determines three parameters, namely: L (clarity), a (red), b (yellow). In the present case, the following values are obtained, as measured on the ground powder:
L = 17.3 a = 4.0 b = 4.1 The food product thus obtained may then be ground and extracted with boiling water at 98~C similarly to - the extraction of roasted coffee beans.
The extractability of the food product, corre-sponding to the percentage of solubilized extractablematerial, is measured at 22 to 23%.
The aqueous extract obtained is in the form of a brown liquid with an agreeable and particular taste reminiscent of coffee. Its composition is as follows:
18% total sugars and 60% proteins in % dry matter.
.,~- , .. , ~
7 2 ~ 2~
The aqueous extract thus obtained is dehydrated by freeze-drying to obtain a powder-form product which can be instantly reconstituted by dissolution in hot or cold water in a quantity of 2 to 4 grams powder to 100 ml water.
2xample 2 The starting material consists of hulled soya beans (l kg) having a moisture content of 7.9%.
The soya beans are heat-treated by introduction into a conventional roaster of the Probat type at a temperature of 185~C and leaving them therein under agitation for 5 minutes. The preroasted beans thus obtained are light brown in colour with a moisture content of 6.0%.
The beans are then coated with a 45% aqueous sucrose solution preheated to 60C in a fluidized bed using air at 70C as the propellent gas for the solution to obtain a product which has a ratio by weight of sucrose to beans of the order of 20:100 and a moisture content of 10% after coating.
The coated beans are roasted for 7 minutes at 240C (drum temperature) in a conventional roaster rotating at 80 revolutions per minute. The end product obtained has a moisture content o~ 2.8%, a real specific volume of 0.86/cm3/g and the following colour values of the beans as determined on the beans themselves:
L = 14.2 a = 0.2 b = 0.3 The food product is ground and then extracted with water under pressure at 180C ~extractability 46-47%). After filtration, a clear brown liquid is ob-tained with an agreeable taste reminiscent of highly roasted coffee. Its composition is as follows (in % dry 3~ matter): 21% total sugars, 58% proteins.
. . . .
- . : . . . .
- . . . :
. ' . .
' ` ' : . ,: , .
8 2 ~
The aqueous extract thus obtained is dehydrat~d by freeze drying to obtain a powder-form product which can be reconstituted by dissolution in hot or cold water.
~x~mpl~ 3 The starting material consists of hulled soya beans (50 kg) which are introduced into a coater of the Glatt-Coater GC 1000 type rotating at 20 revolutions per minute.
An aqueous solution containing 45% sucrose and 5%
sorbitol preheated to 60C is sprayed onto the moving beans in a stream of hot air at 70C at ~ rate progres-sively increasing from 5 to 8 litres per hour. ~ ~.
The coating process is continued for approximate-ly 4 hours to obtain a product which has a ratio of sucrose/sorbitol to beans of 20:100, as mea~ursd in weight of dry matter.
The beans thus coated are roasted in a conven-tional roaster for 6 minutes at 220C (drum tempera-ture). The food product obtainecl has a moisture content of 2.2%, a real specific volume of 0.85 cm3/g and the following colour values of the beans, as determined on the beans themselves: ;~
L = 15.0 a = 0.3 b = 0.5 and as determined on the ground beans:
L = 23.9 a = 5.4 b = 8.8 ~, The food product is ground and then extracted with boiling water (extractability 24.9%). A light- `;
coloured liquid with an agreeable taste reminiscent of ~ ' roasted hazelnuts is obtained. It has a pH of 5.8 and the following composition (in % dry matter): 16-17 total sugars and 63.5% proteins.
The aqueous extract thus obtained is dehydrated ;
, ,, ~ ", ~, . . . . . . ,:: , , ~ . ;
. , , ~ i . . , 2 1 ~
by freeze-drying to obtain a powder-form product which can be instantly reconstituted by dissolution in hot or cold water.
' ' ' .. .~ . . - . . ~
.
.. , , , , .. , ,, ~ , .
Claims (4)
1. A process for the production of a soya-based food product, in which soya beans are coated with a glucidic compound and then roasted.
2. A process for the production of a soluble instant powder, in which the food product obtained by the process claimed in claim 1 is ground, the ground materi-al is extracted with water and the extract obtained is dehydrated.
3. A food product in the form of soya beans coated with a glucidic compound and then roasted.
4. A soluble instant powder in the form of a dehy-drated aqueous extract of the ground food product claimed in claim 3.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH2736/92-3 | 1992-09-01 | ||
| CH2736/92A CH684568A5 (en) | 1992-09-01 | 1992-09-01 | A method of preparing a soy-based food material and product obtained by this method. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2104929A1 true CA2104929A1 (en) | 1994-03-02 |
Family
ID=4240459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002104929A Abandoned CA2104929A1 (en) | 1992-09-01 | 1993-08-26 | Food product based on soyabeans and a process for its production |
Country Status (22)
| Country | Link |
|---|---|
| EP (1) | EP0585632B1 (en) |
| JP (1) | JPH06165652A (en) |
| KR (1) | KR940006483A (en) |
| CN (1) | CN1089103A (en) |
| AT (1) | ATE144883T1 (en) |
| AU (1) | AU658523B2 (en) |
| BR (1) | BR9303666A (en) |
| CA (1) | CA2104929A1 (en) |
| CH (1) | CH684568A5 (en) |
| CZ (1) | CZ179793A3 (en) |
| DE (1) | DE69305809T2 (en) |
| DK (1) | DK0585632T3 (en) |
| ES (1) | ES2094427T3 (en) |
| GR (1) | GR3022227T3 (en) |
| HU (1) | HUT67554A (en) |
| MA (1) | MA22962A1 (en) |
| MY (1) | MY109260A (en) |
| NO (1) | NO933020L (en) |
| NZ (1) | NZ248530A (en) |
| PL (1) | PL300193A1 (en) |
| UY (1) | UY23638A1 (en) |
| ZA (1) | ZA936063B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100401811B1 (en) * | 2000-12-15 | 2003-10-17 | 대상 주식회사 | Manufacturing method of fermented soybean paste |
| AU2003259911A1 (en) * | 2002-08-14 | 2004-03-03 | E.I. Du Pont De Nemours And Company | Coated soy product and method for coating |
| WO2007110885A1 (en) * | 2006-03-24 | 2007-10-04 | Elena Dellapasqua | Process for obtaining a soya-based food product usable for preparing drinks and/or foods |
| CA2658946A1 (en) * | 2006-07-26 | 2008-01-31 | Voyava Republic Llc | A cold infusion process for fortifying corn and/or soybeans |
| EP2127533A1 (en) | 2008-05-27 | 2009-12-02 | Nestec S.A. | Soluble coffee-based composition and instant beverage |
| US10072227B2 (en) | 2008-07-04 | 2018-09-11 | University Of York | Microwave torrefaction of biomass |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB191224535A (en) * | 1912-10-26 | 1913-07-17 | Heinrich Buer | Process and Apparatus for the Preparation of a Coffee Substitute from Soya Beans. |
| FR478313A (en) * | 1914-07-27 | 1915-12-03 | Heinrich Buer | Process for preparing soybean coffee |
| AU515645B2 (en) * | 1980-06-23 | 1981-04-16 | Kasugai Seika Co., Ltd. | Coated nut or bean confection |
| US4522833A (en) * | 1984-01-13 | 1985-06-11 | Warner-Lambert Company | Roasted coated nut product and process therefor |
| USH673H (en) * | 1988-02-02 | 1989-09-05 | Instant coffee substitute from soybeans and method of making |
-
1992
- 1992-09-01 CH CH2736/92A patent/CH684568A5/en not_active IP Right Cessation
-
1993
- 1993-08-03 DK DK93112387.1T patent/DK0585632T3/en active
- 1993-08-03 AT AT93112387T patent/ATE144883T1/en active
- 1993-08-03 DE DE69305809T patent/DE69305809T2/en not_active Expired - Fee Related
- 1993-08-03 EP EP93112387A patent/EP0585632B1/en not_active Expired - Lifetime
- 1993-08-03 ES ES93112387T patent/ES2094427T3/en not_active Expired - Lifetime
- 1993-08-12 HU HU9302332A patent/HUT67554A/en unknown
- 1993-08-17 AU AU44706/93A patent/AU658523B2/en not_active Expired - Fee Related
- 1993-08-18 ZA ZA936063A patent/ZA936063B/en unknown
- 1993-08-21 MY MYPI93001677A patent/MY109260A/en unknown
- 1993-08-24 NO NO933020A patent/NO933020L/en unknown
- 1993-08-25 PL PL93300193A patent/PL300193A1/en unknown
- 1993-08-26 CA CA002104929A patent/CA2104929A1/en not_active Abandoned
- 1993-08-27 MA MA23271A patent/MA22962A1/en unknown
- 1993-08-30 NZ NZ248530A patent/NZ248530A/en unknown
- 1993-08-31 UY UY23638A patent/UY23638A1/en unknown
- 1993-08-31 BR BR9303666A patent/BR9303666A/en not_active Application Discontinuation
- 1993-08-31 JP JP5216300A patent/JPH06165652A/en not_active Withdrawn
- 1993-09-01 KR KR1019930017394A patent/KR940006483A/en not_active Application Discontinuation
- 1993-09-01 CZ CZ931797A patent/CZ179793A3/en unknown
- 1993-09-01 CN CN93116409A patent/CN1089103A/en active Pending
-
1997
- 1997-01-08 GR GR970400005T patent/GR3022227T3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL300193A1 (en) | 1994-04-05 |
| ZA936063B (en) | 1994-03-14 |
| MY109260A (en) | 1996-12-31 |
| DK0585632T3 (en) | 1997-03-24 |
| JPH06165652A (en) | 1994-06-14 |
| CH684568A5 (en) | 1994-10-31 |
| ES2094427T3 (en) | 1997-01-16 |
| ATE144883T1 (en) | 1996-11-15 |
| NZ248530A (en) | 1995-04-27 |
| AU658523B2 (en) | 1995-04-13 |
| NO933020D0 (en) | 1993-08-24 |
| EP0585632B1 (en) | 1996-11-06 |
| DE69305809T2 (en) | 1997-03-13 |
| KR940006483A (en) | 1994-04-25 |
| NO933020L (en) | 1994-03-02 |
| CN1089103A (en) | 1994-07-13 |
| HU9302332D0 (en) | 1993-11-29 |
| MA22962A1 (en) | 1994-04-01 |
| UY23638A1 (en) | 1993-10-22 |
| DE69305809D1 (en) | 1996-12-12 |
| GR3022227T3 (en) | 1997-04-30 |
| CZ179793A3 (en) | 1994-03-16 |
| BR9303666A (en) | 1994-06-28 |
| HUT67554A (en) | 1995-04-28 |
| EP0585632A1 (en) | 1994-03-09 |
| AU4470693A (en) | 1994-03-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |