CN1019449B - Process for manufacturing product from soybeans - Google Patents
Process for manufacturing product from soybeansInfo
- Publication number
- CN1019449B CN1019449B CN87102217A CN87102217A CN1019449B CN 1019449 B CN1019449 B CN 1019449B CN 87102217 A CN87102217 A CN 87102217A CN 87102217 A CN87102217 A CN 87102217A CN 1019449 B CN1019449 B CN 1019449B
- Authority
- CN
- China
- Prior art keywords
- soya
- bean
- bean milk
- temperature
- water
- 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.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Soya prod. is made by dry grinding soya using pressure and abrasion in the absence of a dispersion fluid until the cell bonding has been broken down, then dispersing the resulting powder in an edible liq. to form soya milk. The dry milling is simple to carry out and uses less energy than previous processes; excellent breakdown of the cell walls is obtd., thus giving high protein yields without the need for filtering off or pressing the cell walls; and the fats released by the breaking down of the cell walls are liquefied by the friction so that the grinding is accomplished with a low energy consumption.
Description
The present invention relates to wear into the manufacture method of the bean product of bean powder." soybean " described herein is limited to whole grain soybean by no means, and exactly, raw material also can be half soybean or broken soybean.
Soybean is usually used in food industry, and it is that for example rod mill is milled or extruded drying by hammer or disintegrating machine.The bean powder particle of Huo Deing is quite thick like this, therefore is unsuitable for and makes soya-bean milk and soy milk product required thin bean powder, the especially bean powder that is obtained by this method for grinding, and its each cell does not nearly all dissolve.
In order to obtain this soya-bean milk, adopt colloidal state to mill (for example United States Patent (USP) 3399997, the 2 hurdles, the 59th page and following pages) soybean of promptly under moisture state, milling usually.From the suspension liquid that obtains like this, both can make and be suitable for the soya-bean milk that people drink, also can be made into condense goods bean curd and mass selling.When adopting this wet grinding, the protein in the soybean is dissolved in water, for this reason must the elimination cell colony or with its crushing, but may lose in a large number up to 50% protein.Another shortcoming of known wet grinding is that the decomposition of cell causes viscosity to increase with volume and increases, and colloidal state is milled needs the energy more.
Other effort have really also been done, attempt to pass through chemistry route, extract the protein in the soybean, bring into play more effective effect, also adopt dry grinding method (United States Patent (USP) 36 45 745,32 88 614 and 28 02 738) sometimes in order to make extractant.Just because of according to known proposal, mechanical extraction can not obtain protein, so need and then carry out chemical treatment.In addition, also advise this processing method is used for the desalination halogen of soybean, yet this chemical method can both not meet the regulation of food law.
Task of the present invention is that successfully obtaining soy meal with simple method obtains other bean products then, and it is low to consume energy, the yield height.There is not suspension liquid to keep milling and pressurizeing under the substantially dry situation and the soya cells that rubs all decomposes, the soy meal that will obtain by milling is distributed in the edible liquid and is mixed with soya-bean milk then, can solve task of the present invention by this extremely simple method.
Solve the task that the present invention proposes, need to satisfy four conditions basically, i.e. dry grinding not only needs pressurization, but also needs friction, until cell is decomposed, promptly destroys cell membrane.Its reason is, has had less soybean protein plastid in eucaryotic cell structure, and these eucaryotic cell structures are decomposed by the dry grinding method of pressurizeing and rub and destroy, and the result obtains protein powder in fact naturally.Further destroy the necessity that eucaryotic cell structure has also been exempted filtration or packed cells, also just exempted a low main cause of protein yield in the past.In addition, another advantageous effects of generation is: with fatty discharging in the cell, and make its liquefaction through milling friction by fracture cell walls, the energy consumption of milling is reduced.And then the adding edible liquid, can be light water, also can be another kind of liquid, as fruit juice, vegetable juice or whey, be mixed with soya-bean milk.
The advantage of this method can be summarized as:
-power consumption is low;
The utilization rate height of-output height or soybean;
-to compare with wet grinding, health measure that need not be special is with the use anti-corrosion material and in moist and waterproof office work;
-product cost is low;
-improved product quality;
-increased nutritive value, promptly contain gross weight in the product and be about 5～10% nutrient cellulose (filler).
If needed, soya-bean milk also can mix with cellulase and/or hemicellulase, can also dissolve a part of cell wall substance (pectin,, lignin, cellulose and hemicellulose, pentose, glucose etc.) at least.The addition of this fermentoid is up to 1%, and minimum flow is 0.05 milliliter/liter, for example 0.25 milliliter/liter.Minimum to the favourable temperature of enzymatic activity is 30 ℃, is up to 100 ℃, and the preferential minimum temperature of using is 50 ℃, preferably 60 ℃～70 ℃.Therefore, water temperature that provides and treatment temperature also will help this purpose.It should be noted that the pH value is also influential to the activity of enzyme, the optimal pH that destroys the enzyme of described cell membrane is＞4.5, should preferentially use 6.5～7 neutral value scope.
Except enzyme-added, filter then more favourable with liquid filter the soya-bean milk of being prepared again.By above-mentioned these two measures, mainly be to remove the non-water-soluble cell membrane that is decomposed and destroys.Though these cell membranes are compared with cell inclusion, content is extremely low, and permission is not filtered yet, and filters the quality that can improve end product.
Though also can in stirring grinding mill, dry grind, but preferably be with two rollers at least, preferential employing is at least with dry grinding on the different friction-roller type crushing machine of the speed of three rollers, this crushing machine is exactly to make friction-roller type crushing machine conventional general on chocolate or the pigment industry, for example three-roller type crushing machine or five roll crusher, also can be the double-roll type crushing machine, preferably adopt the double-roll type crushing machine of front and back configuration at least.Speed ratio between adjacent two roller circumference of this friction-roller type crushing machine is about 1: 1.5～and 1: 5, can reach enough frictions.When soybean carries out can obtaining meticulous especially high-quality bean powder after two-stage mills in this crushing machine.
Adopting this product that obtains of milling not is to process with usual way, because of its material that contains excessive being rich in nutrition value can get into trouble when adopting conventional method to handle.When liquid especially water contacted with about 110 ℃ of live (open) steams, product at first was tending towards condensing, as the sight that is taken place in autoclave pan after wet-milling and filtration so far.On the other hand, when liquid cools off or during tepor substantially, the also result that can not obtain being suitable for.Can the soya-bean milk that obtain like this has a kind of undesirable peculiar smell, so the problem soy milk product that is to adopt the method for grinding of above-mentioned suggestion obtain share.
By keeping very that determine and temperature amplitude narrow range, for example water temperature is 60 ℃～85 ℃, preferentially adopts 65 ℃～80 ℃, preferably adopts 70 ℃～75 ℃ temperature range, just can wonderful straightforward procedure address this problem now.Analyze and once more research why just in time this temperature range can obtain desiredly as a result the time, pinpointing the problems is that the previous problem that produces had two different factors in action, thereby can not obtain delicious soya-bean milk.Wherein one of reason is that protein content is very high, causes condensing when temperature surpasses 85 ℃.But when Another reason was to adopt known wet grinding, destroyed automatically to producing some lipolytic enzyme and protease that undesirable peculiar smell plays a major role, this problem can not take place when therefore adopting wet grinding.If the temperature of the water of fluid temperature or adding bean powder is also below 60 ℃, then this kind of enzyme still has activity and causes undesirable peculiar smell.Therefore, the goods that only in the said temperature scope, just can obtain share.Stirred after adding entry 15 minutes again, and preferably be no more than 2 hours, Best Times is half an hour, then is desirable.Duration is long, and product will go bad; Duration is too short, and the danger that can not thoroughly disperse is just arranged.
Produce a similar problem when making the tamarind slurry, but must adopt another kind of method to solve.Because the bean powder that adopts method for grinding as suggested in the present invention to obtain not only contains the activity of enzyme, and mainly also contains a large amount of condensed materials, can not succeed so follow former temperature range.Through long term studies, just be proved finally, and in long term studies like this, must get rid of refusing the diverse possibility that known method so far may be significant.Find that the very high tamarind slurry of the splendid nutritive value of quality can be by the acquisition of improving one's methods, that is: the back of milling adds stabilizing agent, the soya-bean milk of making is stirred evenly, by pasteurization sterilization, after stirring evenly and sterilizing, keeping the soya-bean milk temperature to be lower than 45 ℃, minimum is 25 ℃, be preferably under the situation about 30 ℃, add fermentation raw material, promptly can be made into the tamarind milk products.Find also that simultaneously this does not depend on that whether directly being used in soy meal still adopts indirect method to make soya-bean milk, promptly stir to add 60 °～85 ℃ water treatments 15 minutes to 2 hours, preferentially adopt 70 °～75 ℃ water treatments 30 minutes.Accordingly also can stabilizing agent be added bean powder or soya-bean milk therewith with used in the conventional method.In addition, after adding raw material, be incubated 2～25 hours, particularly be incubated 3～15 hours, for example 3～12 hours, cool off then, if needed at least in advance can sugaring, thus guarantee to obtain the goods of high yield and high quality.Various carbohydrate can use simultaneously, as glucose, fructose etc., also can only add a kind of sugar, not even sugaring.
Traditional method is after soya-bean milk being mixed evenly, usually adopt the temperature that is starkly lower than boiling point to carry out the sterilization of Pasteur's method, the advantage of implementing the inventive method is to mix even front and back at soya-bean milk all can boil, thereby can not only destroy harmful germ better, and can increase water-soluble (sex change of making moist of soybean) of protein or the destructiveness of anti-nutrient substance (anti-trypsin).In addition, also having a kind of method is that this soya-bean milk is made bean curd by condense (known method), and itself is final products, is again to make as soya-bean milk cheese, especially the intermediate products of mildew cheese.Its manufacture method is: place the soya-bean milk clear liquid to ferment the bean curd that makes, comparatively suitable is to place the soya-bean milk clear liquid that makes when condensing to ferment, and between whole yeast phase bean curd is stayed wherein.The preferential fermentation time that adopts is at least 10 hours, but especially must not surpass 30 hours, and about 24 hours comparatively suitable, after condensing, preferably after the fermentation, adds the bacterial classification of making mildew cheese in the soya-bean milk clear liquid.
The method that adopts is, it is clean that undressed soybean press CH-PS 575 723 described methods, adjust its water content in advance after, on rotated bed, heat, shell by bump, the processing of heating under 115 ℃ of following lower temperature conditions makes it not produce the effect of desalination halogen again.And when needing, shell and pulverizing that bump not only can be removed soybean are half beans, and can be ground into bigger fragment.
Beans is placed in the friction-roller type crushing machine, and this crushing machine is made up of the roller of the different mutual extrusion of a pair of peripheral speed at least, the preferential employing at least by two such rolls to series connection, and three rolls are then better to series connection, can realize multistage milling.By the machinery heating, the fatty part at least of institute becomes liquid in the soybean, thereby is easy to mill, and reduces energy consumption.
Make the bean powder of bean curd, its most granularity is 10～50 microns, particularly 20～30 microns, suspend in water by the described method of following embodiment, and suspension is substantially free of sediment.In case of necessity can with milk, water or bean powder, also have cellulase or hemicellulase to mix, the amount of its mixing is 1% to the maximum, the minimum of mixing is 0.05 milliliter/liter, especially 0.25 milliliter/liter, and (perhaps) uses the liquid filter filter soy-bean milk.
Boil the gained soya-bean milk then and add acid or the CaSO that food industry allows
4, but preferentially adopt MgCl
2, refilter extruding.The soya-bean milk clear liquid and the bean curd that make, processing is simple, and is nutritious, output higher (comparing) with semifinished product, the dry of products obtained therefrom in test accounts for 75%～80%, contains protein 85～90%.
Example 1
On special-purpose roll crusher, make the powder of above-mentioned granularity.This roll crusher is three pairs, the friction roller of mutual configuration, and rotating ratio is 1: 1.5, every breaker roll axle is all on same horizontal plane.
Then water temperature is transferred to 70 °～75 ℃ and the soy meals that will make in advance and stir in the water, need to use rotating speed to be about 2000 rev/mins vortex mixer for this reason, and then stir and promptly obtain soya-bean milk half an hour with the amount of 100 grams per liters.The soya-bean milk that makes placed under 120 bar pressures, carry out homogenizing in the homogenizer, boil 10 minutes (100 ℃) again.
The prerequisite of mashing off is to add MgCl
2Make bean-curd product behind the convention amount, form the soya-bean milk whey simultaneously.In this whey, add again sent out in advance ferment contain the 5%(volume) the soya-bean milk whey of streptococcus cremoris and streptococcus lactis, make the soya-bean milk whey fermentation, the bean curd that will cool off then 24 hours is placed in the above-mentioned soya-bean milk whey and ferments.
Then according to a conventional method Penicillium Candidium(equally also can be added in the soya-bean milk whey) be added to the bean curd of above-mentioned fermentation, preserved 10 days with salt and in the maturation cellar for storing things, obtain preferable mildew cheese, have the taste of the dense flavor soft cheese of similar maturation.
Example 2
Repeat embodiment 1, but bean powder is suspended in 60 ° of water.The soya-bean milk that makes is compared with a kind of tang, has strange flavor very weak but that can feel, and this strange flavor is also influential for the mildew cheese of being made by soya-bean milk.
Example 3
Repeat embodiment 1, but bean powder is suspended in 85 ° of water, adopts this method manufacturing, at first proteins coagulation precipitation and by elimination.
Example 4
Press embodiment 1 and make bean powder, mix (preferentially adopting 0.1～1.0 percentage by weight) with 0.5% K Irish moss stabilizing agent then, add 0.20 milliliter/liter cellulase again.
Adopt the method identical to suspend in water the bean powder that obtains, place the soya-bean milk homogenizer under 100 bar pressures, to carry out homogenizing (comparative example explanation pressure be no more than 80 cling to be advisable) then with embodiment 1.Under 85 ℃, carry out Pasteur's method sterilization of 30 minutes through the soya-bean milk of homogenizing, when being cooled to 30 ℃, add 5%(weight) streptococcus thermophilus and the culture of lactobacillus bulgaricus as starter to make the tamarind slurry.
Add 8%(weight then) sugar, liquid insulation 12 hours, holding temperature is 30 ℃, liquid exists in the cell therefor, in case of necessity slightly heating.The tamarind milk products that makes can add various spices (strawberry, lemon etc.), makes it tasty.
Example 5
Repeat embodiment 4, but mix, rather than mix with cellulase with 0.35 milliliter/liter hemicellulase.In comparing embodiment, be optimum amount with 0.25 milliliter/liter hemicellulase.
Soya-bean milk is in 100 ℃ of heating (boiling) about 10 minutes after the homogenizing, presses the step operation of embodiment 4 then, makes the tamarind slurry.
Example 6
Repeat embodiment 4, but, after adding starter, remain under the condition that is no more than 45 ℃ for for the purpose of comparing.In addition,, the soya-bean milk that makes is filtered through liquid filter, make the tamarind milk products at last owing to condense and slightly be inhomogeneous state also without cellulase.
Example 7
Repeating embodiment 4, only is under 25 ℃ the condition but remain on after adding starter.Actual proof, the microorganism of adding, positive according to expectation like that, breed very slowly, temperature retention time surpasses 24 hours, says to be 25 hours exactly, so allows that temperature retention time gives prolongation again.
By method for grinding of the present invention, also can make other bean products, this is readily appreciated that.For example make various snacks after the meal (as the soybean pudding or the thick dense sweet food product of soybean of fragrance with soybean, promptly so-called " sweet bean curd " (" Seidentofu "), various cheese (are similar to the full-fat cheese that Italian Gao Er hilllock Zola is produced, the Munster cheese of Germany etc.), the thing oil substitute, sweet food is frozen in the beans ice making, soybean cream or various soya drink, and the chocolate of making by soya-bean milk etc.
Claims (19)
1, wears into the manufacture method of the bean product of bean powder, it is characterized in that under the condition that does not have suspension liquid maintenance substantially dry by plus-pressure and friction, cell is milled to decomposition, promptly destroy cell membrane, its feature is also that the bean powder that will obtain by the soybean of milling is distributed in the edible liquid and is mixed with soya-bean milk.
2, according to the method for claim 1, it is characterized in that described liquid can water, the temperature of water is 60 °～85 ℃, said water under agitation adds.
3, according to the method for claim 2, the temperature of wherein said water is 65-80 ℃.
4, according to the method for claim 3, the temperature of wherein said water is 70-75 ℃.
5,, stirred at least again 15 minutes after it is characterized in that adding water according to the method for claim 2.
6, according to the method for claim 5, wherein said mixing time is no more than 2 hours.
7, according to the method for claim 6, wherein said mixing time is 0.5 hour.
8, according to the method for claim 1, it is characterized in that and can mix that the highest is 1% with the enzyme amount with the enzyme that decomposes cell membrane such as cellulase or hemicellulase, minimum with the enzyme amount be 0.05 milliliter/liter and (or) soya-bean milk that makes with the liquid filter filtration.
9, method according to Claim 8, wherein said is 0.25 milliliter/liter with the enzyme amount.
10, according to each method in the claim 1 to 9, after it is characterized in that adding liquid, in the soya-bean milk homogenizer, handle, comprise and boil processing that bean-curd product is made in the processing of also can then condensing.
11,, it is characterized in that the bean curd that will make places the soya-bean milk clear liquid to ferment, and stays bean curd wherein between whole yeast phase according to the method for claim 10, the fermentation time that adopts was at least 10 hours, but must not surpass 30 hours, also can after condensing, add the bacterial classification of making mildew cheese.
12, according to the method for claim 11, wherein said fermentation is to place the soya-bean milk clear liquid of gained when condensing to ferment.
13, according to the method for claim 11, wherein said fermentation time is 24 hours.
14, according to the method for claim 12, be set forth in the soya-bean milk clear liquid fermentation therein after, add the bacterial classification of making mildew cheese.
15, according to each method in the claim 1 to 9, back adding stabilizing agent is characterized in that milling, the soya-bean milk that makes is carried out homogenizing and the sterilization of Pasteur's method, after homogenizing and the sterilization, the starter that adds fermentation usefulness is produced the tamarind milk products, the temperature of soya-bean milk remains below 45 ℃ when adding starter, but is not less than 25 ℃.
16, according to the method for claim 15, wherein said temperature is 30 ℃.
17, according to the method for claim 15, after it is characterized in that adding starter, temperature retention time is 2-25 hour, can also add a kind of at least sugar in advance, cools off after the insulation.
18, according to the method for claim 17, wherein said temperature retention time is 3-15 hour.
19, according to the method for claim 18, wherein said temperature retention time is 3-12 hour.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH1117/86A CH665090A5 (en) | 1986-03-20 | 1986-03-20 | Dry milled soya powder - made using pressure and friction to break down cell walls, is dispersed in water to form soya milk |
| CH01117/86-7 | 1986-03-20 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN87102217A CN87102217A (en) | 1987-09-30 |
| CN1019449B true CN1019449B (en) | 1992-12-16 |
Family
ID=4202884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN87102217A Expired CN1019449B (en) | 1986-03-20 | 1987-03-20 | Process for manufacturing product from soybeans |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN1019449B (en) |
| CH (1) | CH665090A5 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3801045A1 (en) * | 1987-01-16 | 1988-08-18 | Biolog Science Lab Co K | Process for the production of a soya bean infusion and a soya cellulose, and use thereof |
| DE102004012587A1 (en) * | 2004-03-12 | 2005-09-29 | Bühler AG | Soybean powder containing fat and method of making the same |
| CN102113568B (en) * | 2011-03-11 | 2013-04-24 | 九阳股份有限公司 | Method for preparing soybean milk |
| CN104126669A (en) * | 2013-05-02 | 2014-11-05 | 孙学兵 | Method for increasing product yield of bean product |
| CN105594873A (en) * | 2015-12-18 | 2016-05-25 | 中国农业大学 | Preparation method of soya-bean milk |
-
1986
- 1986-03-20 CH CH1117/86A patent/CH665090A5/en not_active IP Right Cessation
-
1987
- 1987-03-20 CN CN87102217A patent/CN1019449B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CH665090A5 (en) | 1988-04-29 |
| CN87102217A (en) | 1987-09-30 |
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