CN1240305C - Composition of soy grouno oil-cake wakened seed method for production thereof and method for producing soymilk from ground oil-cake - Google Patents
Composition of soy grouno oil-cake wakened seed method for production thereof and method for producing soymilk from ground oil-cake Download PDFInfo
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Beans For Foods Or Fodder (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the food industry and concerns soy products used as food products provided with curative, preventive and dietary properties, and method for producing thereof. The inventive composition of soy ground oil-cake comprises biosupermolecules of polysaccharides and fatty acids existing in the form of biochemical active combination in center of which an exchangeable ion of metal is placed and the protein biosupermolecule is presented in detailed form. The components are taken at the following proportion, % mas.: biochemical combination of 45.5-52.5; protein of 43.5-48.5; water of 4.0-4.6. The soy ground oil-cake is produced by cooking native soy with the aid of a punctual wave energy conductor at a radiation exposure ranging from 200 to 1200 kJ/m<2> and in IR diapason. The cooking is performed in a stationary, stepped or cycle operation. The soymilk is produced by means of hydrating a full fatty soy ground oil-cake at the relation soy ground oil-cake: water ranging from 1/6.5 to 12/ and the temperature of 100+/-2 DEG C and a consecutive division of suspension into liquid and solid phases.
Description
The technical field to which the invention belongs
The present invention relates to the food industry, in particular to products based on vegetable proteins, and to compositions of soy products and their preparation, as nutritional products with medical preventive and dietetic properties, and as a supplement to foods such as meat, fish, vegetables, milk, fats and oils, in order to increase their biological value.
Background of the invention
Soybean, a legume crop, is of particular interest in the world today because soybean is a relatively balanced crop of protein, amino acids, fats and fatty acids, containing large amounts of vitamins, minerals and cellulose. So soybeans can be used as a basic product for a health care diet. Dietary and health products made from soybeans are prepared from ground soybeans and are called oil meals. The term "oil meal" is generally understood to mean natural soybeans (American Soybean Association Gafferlurgasse. 18/2/3A 1190 VIENNA, Austria. about. -21c., p.12) [1] that have been subjected to a certain heat treatment, defatted, and ground.
In order to produce all types of products from soybean protein, such as soymilk, bean kernels and flour, soybean protein concentrate, soybean protein isolate, etc., oil meal is the basic raw material. In order to prolong the shelf life of a soybean product, remove its specific taste, and reduce substances unfavorable for nutrition in natural soybeans to safe levels, it is necessary to subject soybeans to long-time thermal processing and fat removal (bba ч. kola. у ч a zhe qi-zhe-zha-ge h-val-bo-gi-bi ч -bo bi-xi-ge-bi-bo я я x-bo-ge-ka-k: hagh-gi-hg-gi- ж - й -1993-432 c-309-311.
The soybean oil meal does not contain fat and fat-soluble vitamins, which violates the principle of self-digestion capability established in a health care nutrition system. In order to reduce the presence of substances which are detrimental to nutrition in the form of side effects to a safe level, the long thermal processing of soybeans significantly reduces the digestibility of proteins and the loss of amino acids, vitamins and minerals, the presence of which determines the health and medical preventive properties of the food (handbook, chemical composition of food, first edition, second edition, professor e.m. skyrihyna and professor a.volgareva, "agricultural press" 1987, page 156-.
Soybean oil meal has been reported to contain protein, fat, carbohydrate and water (Soy protein Council.1255 Twenty-Third street.NW.Washington, DC 200037, p.56, p.14) [4 ]. This set of oil meals has the following proportional relationship (in% by weight):
- -protein-45.0
- -carbohydrate-42.5
- -fat-0.5
12.0 parts of water.
The soybean oil meal composition is obtained by washing soybeans, pulverizing, adjusting temperature and humidity (slightly heating and humidifying), grinding into flakes, extracting soybean oil from the whole fat flakes with a solvent, removing the solvent at a controlled temperature (100 ℃ C.) and 105 ℃ C., obtaining edible defatted flakes at an elevated temperature, pulverizing and sieving (page 4.13).
The method is characterized in that fat is removed in advance, and thermal processing is carried out under the parameters to obtain the soybean oil meal consisting of the soybean kernels or the soybean powder. Based on the above [3], the main disadvantage of the known soybean oil cake composition and the preparation method is that the bean component of the natural soybean is prepared by quality and quantity change in the process of preparing the oil cake, and although the product is identified as food, the product loses 30-50% of biological and nutrient substances compared with the natural soybean.
Similar work compared to the present invention is the composition of soybean oil meal and its preparation method reported in (pages 1.11-15). The oil meal comprises the following components in percentage by weight:
- -glycan 41.2-43.8
43.4-46.5 proteins
11.2-13.8% of water
- -fatty acid 0.5-1.0
The method for preparing the soybean oil meal composition is characterized in that soybeans are washed for a plurality of times, metal substances are removed by a magnetic separator, the soybeans are separated from other plant seeds on a mesh screen, and dust is removed by a cyclone dust collector. The temperature and humidity of the cleaned soybeans are controlled, namely, the soybeans are heated slightly (to 50 ℃) and slightly wet, and then the soybeans are crushed.
The pulverization is carried out in two steps: the soybeans were initially crushed into 4-8 pieces by a double roll crusher having grooves, and then pressed into a sheet (full-fat sheet) having a thickness of 0.25mm by a double roll crusher having a smooth surface.
The subsequent milling process is intended to remove the fat of the soybeans as efficiently as possible.
The flakes are placed in an extraction apparatus. For extracting oil from bean cell tissue, fat dissolving liquid hexane with boiling point of 60-70 deg.C is used. The extraction is carried out by convection for 1-2 hours. After the soybean flakes are extracted, the residual oil content is only about 1%, but the hexane content is about 30%. The bean chips were treated by convection in 100-105 deg.C steam for 0.5 hours, then dried and cooled.
The obtained product is a coarse-grained material (defatted flakes) and can be used as protein feed, such as feed for poultry.
The product is characterized by an energy deficiency and by a residual hexane content.
It is known that from defatted flakes of beans obtained by milling, oil meal is obtained, and the bean flour and bean kernels are obtained by classifying and sieving, which are foods required for human nutrition. It should be noted that soybean oil meal can only be obtained from defatted edible soybean flakes, which contain no more than 1% by weight of residual fat. The inventors tried to make oil cake (bean kernel, bean flour) from whole soybean, but the raw material on the crusher was adhered, and the process of making oil cake could not be realized.
The oil cake composition is in the form of mechanical mixture, and is composed of biological macromolecules such as protein, carbohydrate, etc.
Our findings indicate that during thermal processing of soybeans with steam at 100-. The water soluble components diffuse out, capturing the calcium and magnesium ions from the bulk water to form an association of biological macromolecules. Since these ions are present in inorganic salts, especially dissociated water, the outer groups of the biomacromolecule associate will additionally be in equilibrium with the anions of sulfate and chloride. The composition of the oil meal, after removal of the water, becomes itself a complex composition retaining the natural biological macromolecules and part of the associations formed during processing.
The digestibility of such products is totally different in the gastrointestinal system of human and animal bodies, which results in a significant loss of nutrition and energy of the soy product, its absorption rate being reduced by 20-30%.
In this regard, it is positively considered that substances unfavorable for nutrition in the product obtained from soybean are reduced to safe levels.
As a negative factor, consisting in a significant loss of vitamins and minerals in the product, they can make up 50-70% of their content in natural soybeans.
Soybean processing at temperatures above 150 deg.C, such as overheating (page 2.310), removes the substances that are not beneficial to nutrition, when the vector of heating is directed from the periphery to the inside of the bean, causing the outer protein of the soybean to deteriorate, and the water molecules in the center of the soybean re-hydrolyze the biomacromolecules, causing undesirable structural changes of the polysaccharide biomacromolecules along the cross-section of the soybean over a wide temperature range, and losing their biochemical activity partially. Despite the almost complete removal of the trypsin inhibitory component, the gastrointestinal system has fundamentally changed the consumption of enzymes digested and absorbed by the soybeans. The product belongs to a non-digestible food, and people who destroy acid balance due to gastritis, colitis and intestinal dyskinesia are not suitable for eating the product. That is, the resulting product is undoubtedly edible, not of a nutritionally restricted type, but loses about 30-50% of the beneficial components of soybean that we have given to us in nature.
Therefore, the composition of soybean oil meal in the form of mechanical mixture has the properties of low adsorption, low absorption and low metabolism, and only has the function of nutrition for the body.
It must also be noted that this composition of soybean oil meal has only a low regenerative cell activity, since it contains little (practically no) polyunsaturated fatty acids. In order to improve the active energy properties of de-oiled soy flakes, it is common to add chicken nuggets, grease, etc. to feed grains. Ultimately indicating that such reprocessing of soybeans into quality foods is not feasible.
Using the prior art (pages 1.11-15), we prepared soybean oil meal and determined the quality index:
-nutritional value, expressed as actual metabolic energy, of 15.8 MJ/kg;
-the digestibility level of the oil meal is 85.7%;
-an absorption capacity for heavy metal ions of 51%, which proves a reduction in the medical preventive properties;
the body has high energy consumption for digestion and absorption of the oil meal.
Thus, the major drawbacks of this soybean oil meal composition and its preparation method are the low absorption rate resulting in high energy consumption by the body for its digestion, lower energy profile, and lower health care level and medical preventive properties.
Soybean oil meal is widely used for preparing soymilk, an artificial milk product mainly containing vegetable protein. It is known that soy milk is a healthy drink, contains only plant-derived proteins which are easily absorbed by the body, has high nutritional properties, does not contain cholesterol, and is an ideal milk substitute.
The prior art has been directed to methods for producing soy milk from defatted soybean oil meal (page 2.274). The method is characterized in that when soybean oil meal is processed by water, the mass ratio of the oil meal to the water is 1: 10, the soybean oil meal and the water are stirred, and then the obtained suspension is separated into a solid phase and a liquid phase by a filtration method. Adding vegetable oil, sugar, and stabilizer into the water extract of soybean oil meal composition, such as KM. Heating at 90 deg.C for 30 min to cool to 5 deg.C, and adding colorant and perfume. The soy milk produced contains 3-3.5% protein and about 5% fat.
It is known from the technical nature of the prior art method [5] that soymilk products with an insufficiently high performance index can be obtained on implementation, while the soymilk obtained has a protein odor and taste.
As our studies indicate, the soy milk prepared by method [5] has a corresponding nutritional value, characterized by actual metabolic energy, of between 16.3-17.7MJ/kg and an absorption of 82.1-87.8%. In addition, the soy milk may delaminate after a period of standing.
Further disadvantages of this process are the complexity and multistage nature of the preparation process, which requires strict heating temperature control of the filtrate.
Thus, there is a need for improvements in the prior art soybean oil meal compositions, methods of preparation, and methods of preparation from soy milk. In order to improve the quality of the bean products, the known technical solutions are perfected, including giving it a combination of properties: high biological value, and improved health promoting, medical preventing and nourishing effects.
Brief description of the invention
On the basis of the series of inventions, the invention has the following objects: the composition of the whole soybean oil meal is prepared so that the substances which are not beneficial to nutrition are in a safe range, and the basic components (protein, glycan and polyunsaturated fatty acid) are in a form which can ensure that the basic components are easily digested and absorbed by the body. The composition of the obtained full fat soybean oil meal should have:
high biological value of the food, since the composition of the food-vitamins, minerals, enzymes and other important components are concentrated;
-health and medical preventive properties, since it is a complex of various and abundant natural vitamins and minerals, also with cellulose with a high sorption index;
-edible, because of its easy digestion and absorption, and also the principle of metabolic shunting in the body of the patient, which allows to avoid the pathological metabolic transport units of the lesion and to guarantee the patient to: the physiological requirements of vitamins and minerals.
The composition obtained at the same time must be easy to preserve for use. For further industrial production, it should be easy to process and convenient to eat.
A method for preparing soybean oil meal full-fat composition is prepared, and natural soybean is subjected to short-time load-reducing measurement point wave energy supply to ensure that the obtained product has the above-mentioned properties.
A simple, low energy and low labor consumption method for producing high quality soybean milk is provided which utilizes the hydration of whole soybean oil meal, the components of which exist in a special biochemical state.
In order to achieve the proposed object, it is suggested that the composition of the soybean oil meal composition comprises protein, polysaccharide, fatty acid, trace elements and water, wherein, according to the present invention, the oil meal contains the above components in the form of complex fragments, and the polysaccharide, fatty acid and trace elements are present in the form of a biochemical complex formula in the composition.
R1-Me-R2，
Wherein R is1Polyunsaturated fatty acid radicals of the formula
CnH2n-4O2Wherein n is 16-20
Me-Ca，Mg
R2From the fragments (D-glc. D-Fru)mWherein m is 103-104，
Protein-in the form of N-subunit-C, the proportions of the components are as follows (mass%):
biochemical complex 45.5-52.5
Protein 43.5-48.5
4.0-6.0 parts of water
Another object of the present invention can be achieved by another method for preparing a soybean oil meal composition comprising thermal processing and pulverization of soybeans, wherein, according to the present invention, the soybeans are natural soybeans, the thermal processing is performed by applying an energy supply of point waves, and the energy irradiation is 200-1200kJ/m2The supply of the point wave energy adopts infrared rays; the thermal processing is carried out in stages, with the exposure being selected to be the lowest in the first stage and then in each stageThe increased irradiation amount in each stage is not less than 1.2 times; the thermal processing may be performed cyclically, heating-cooling-heating, and the irradiation amount is different when the cyclic thermal processing is performed.
The object of the present invention can be achieved by a soybean milk prepared by using the above soybean oil cake composition, which comprises treating soybean oil cake with water to obtain a suspension, heating, and separating into a liquid phase and a solid phase. Wherein, according to the invention, the soybean oil meal composition adopts the soybean oil meal composition of 'activated grains', the oil meal is hydrated by water in the processing, the weight ratio of the oil meal to the water is 1: 6.5-12, and the temperature of the prepared suspension can reach the boiling point of the water. As a result, it was found that a soybean oil cake composition was obtained for the first time in which biomacromolecules of polysaccharides and fatty acids exist in the form of a complex having biochemical activity, and exchange ions are present in the center thereof, while biomacromolecules of proteins show a developed form.
It has been shown for the first time that the proposed method can obtain soybean oil meal compositions-soybean flour, soybean kernel-with new quality-from whole soybean.
The studies we have carried out have demonstrated the above. Conductance titration of water-soluble fractions of biomacromolecules extracted from the product, X-ray analysis and sonogram of the pulverulent product prove that:
in the claimed soybean oil meal composition, what is missing is phase inversion compared to natural soybeans whose components are present in the form of biochemically active complexes containing reactive groups of polyunsaturated fatty acids (containing conjugated double bonds), and aggregated biological macromolecules of glycans.
The point wave dosing of energy to the natural soybean, as we determined, leads to the excitation of atomic groups with reactive capacity in the molecules of glycans and polyunsaturated fatty acids, and then to the formation of a sufficiently stable biochemically active complex in the product, which upon changing the pH of the medium is very active in exchange of heavy metal ions from the aqueous solution at the extracellular (in vitro) centers.
When the oil meal contacts organic matters in a liquid medium, central ions of the complex are actively exchanged with heavy metal ions, which determines that the oil meal has medical preventive performance.
The fatty acid, the glycan and the trace elements in the form of complex aggregates are contained in the oil meal composition, so that the energy loss of a food digestion line on digestion and absorption is reduced by 50-70%. Due to the formation of the biochemical active complex compounds, the activity of the regenerative cells of the soybean oil meal composition is improved, and the medical prevention performance of the soybean oil meal composition is ensured, and the complex compounds have high adsorption, high absorption and heavy metal ion exchange performance.
We have also shown that when using a full fat soybean oil meal composition containing polysaccharides and fatty acid bio-macromolecules in the form of a biochemically active complex with exchangeable central ions, and protein bio-macromolecules in the form of a spread, effective extraction conditions of the indicated components in water are created during hydration of the meal with water, thereby enabling high quality soymilk to be obtained while reducing energy, simplifying the process of making soymilk and reducing costs. Thus, the main combined features of the claimed soybean oil meal composition, of its preparation and of the method for preparing soymilk from oil meal, are necessary and sufficient to obtain the technical results guaranteed by the series of the present invention:
the soybean oil meal composition has high quality, and is characterized by high nutrition and high biological value, and is expressed by digital actual metabolic energy, and the quantity is 18.1-19.2 MJ/kg; high digestibility is 87.1-91.0%; the high absorption capacity of the heavy metal ions is 89-100%, which ensures that the concentration of the heavy metal ions can be reduced to the biological limit; the energy for digestibility and absorbability of the soybean oil meal composition is reduced by 50-70%; has high health-care and medical prevention performances.
The improved quality of soymilk refers to a high energy index: the nutrition and biological value is expressed by actual metabolic energy and is 18.4-20.0 MJ/kg; the absorption rate reaches 91.2 to 97.3 percent;
the energy loss and labor consumption are greatly reduced, and the production period for preparing high-quality bean products is obviously shortened.
Description of The Preferred Embodiment
The composition of the soybean oil meal composition is obtained on the following devices, including a hopper, a metering device, a light irradiation device and a system control electric cabinet. The point wave processing of the soybeans in an infrared region is ensured by means of an illumination device.
After the soybeans are cleaned and classified according to the size, the soybeans are put into a hopper, and the soybeans are stacked into a layer by a metering device and are uniformly conveyed to a conveyor belt.
The running conveyor moved the soybeans to a thermal processing zone consisting of a total of three (light irradiation sections) each 400mm long, according to the length of the conveyor, 1200mm, each light irradiation box being independent.
Applying a voltage of 140-220V to each light irradiation region to make the density of incident light flow in 7.5-25KV/m2While ensuring that the energy irradiation is 200-1200KJ/m during the thermal processing of the soybeans2。
The thermal processing parameters are combined with the running speed of the conveyor belt to be 5-60mm/s and the thermal processing time to be 5-200s, so that the soybean grinding process is enabled to be activated when passing through the processing area with the length of 1200 mm.
The soybeans are placed into a container for natural cooling after being activated, and then are mechanically crushed.
The obtained soybean oil meal composition contains protein, polysaccharide, fatty acid, trace elements and water in the form of composite fragments, wherein the protein exists in the form of N-subunit-C in the oil meal composition, and the polysaccharide, the fatty acid and the trace elements exist in the form of biochemical complex, and the general formula is R1-Me-R2，
Wherein R is1-polyunsaturated fatty acid radicals of the general formulaBall
CnH2n-4O2Wherein n is 16-20
Me-Ca，Mg
R2From the fragments (D-glc. D-Fru)mWherein m is 103-104，
The proportion relation of the components is as follows, mass%:
biochemical complex 45.5-52.5
Protein 43.5-48.5
4.0 to 6.0 portions of water.
Measurement method
The indication confirming the completion of the proposed task is the achievement of a high quality product, for which the following comprehensive measures are taken:
conducting conductivity titration on the water soluble fraction of biomacromolecule extracted from soybean oil meal, using complexation titration and color reaction (indicator: cysteine/carbazole, benzene full extract, sulfapyrazine (c у b phi a b c з e));
x-ray analysis is carried out on a wavelength-variable-frequency divider 1 instrument, and X-ray analysis is carried out by using Cu Ka rays and using a nickel foil filter with the thickness of 0.01 mm. The powder X-ray spectrum was obtained in the following manner. In a monochromatic beam of Cu (λ ═ 0.154nm), a specially prepared measuring cell containing the sample to be measured was placed. The X-rays reflected from the sample enter a quantum counter and, depending on the amplitude and wavelength, a standardized, useful wavelength range is recorded in a velocity (pulse/sec) counter, or for the recording of diffraction patterns, a (λ 0.154 nm; U30 Kv, I20 mA; count velocity-10 mA is given in the pattern band of an automatically recorded potentiometer2Pulses/second).
Performing acoustic measurement with a sonographic device of Bychia-7. Signals were recorded by means of pulsed excitation with variable pitch and frequency converter resonance using X-sections of a quartz single crystal in contact with an acoustic wave conductor of fused quartz (wave frequency 30 MGz).
The method can determine actual metabolic energy, absorption and metabolic capacity, digestibility and absorption rate.
Example 1
The selected protocol for the thermal processing of soybeans is: the humidity is set to a narrow range, such as 10-14%. Hot working is carried out on the apparatus described above. The cleaned and screened soybeans are spread as a layer on a conveyor belt.
The conveyor was run at a speed of 24mm/s and the soybeans were placed in a thermal processing zone having a length of 1200mm, in which zone they received a density of 10kv/m2The beam action time is 50 seconds, and the energy irradiation is 500kJ/m2. To this end, a voltage of 143V was applied to each processing box. The soybean "seed-activated" processing is completed at a point just prior to their exit from the thermal processing zone.
And then cooling the soybeans, mechanically crushing the soybeans, and screening the crushed soybeans according to the particle size to obtain soybean oil meal in the shape of powder or kernel.
The resulting soybean oil meal composition had the following quantitative composition in mass%:
biochemical complex 52.5
Protein 43.5
Water 4.0
The soybean oil meal composition and its qualitative indices are listed in table 1 (example 6).
The soybean oil meal composition has high nutritive value, expressed by actual metabolic energy, 19.7MJ/kg, digestibility of 90%, absorption capacity of 100% (to heavy metal ions), and trypsin inhibitory activity reaching safe level.
Example 2.
The stage-wise operation of the thermal processing of soybeans is carried out in a wide range of moisture, for example, 14.1-24.0%.
The staged procedure was performed as follows:
the belt running speed was set at 20 mm/s. The residence time of the soybeans in each processing chamber was thus 20s (400 mm/20 mm/s-20 s). In the first section, a voltage of 143V was applied to the path of the belt to ensure an energy irradiation of 200kJ/m2(H＝10kV/m2). In the second section, the voltage is 160V, so as to ensure that the energy irradiation is 340kJ/m2(H＝17kV/m2). In the third section, the voltage is 210V, so as to ensure that the energy irradiation is 500kJ/m2(H＝25kV/m2)。
In the above process, the excessive moisture on the surface of the soybean is removed under the irradiation of the minimum amount of energy, and the transition to the higher irradiation amount at the later stage can make the heat release area shift toward the center of the soybean to implement the deeper processing of the soybean particles.
After cooling and crushing, a soybean oil meal composition was obtained, with quantitative and qualitative composition as listed in table 1 of example 4, indexed as follows: actual metabolic energy 19.2MJ/kg, digestibility 91% and absorptive capacity 96%.
Example 3.
Thermal processing cycle protocol for soybeans. The humidity is about 5.0-9.9%.
The cyclic processing operation process is implemented according to the following procedures: comprises a first and a third processing tank on the running line of the conveyor belt containing the soybeans, each processing tank being supplied with 700kJ/m2With a beam density of 17.5kV/m2The applied voltage was 165V. The time for the soybeans to pass through the process zone under each section was 40s, the total time for the soybeans to pass through the thermal processing process zone having a length of 800mm was 80s, and the running speed of the conveyor was 10 mm/s. The procedure also includes turning off the light irradiation of the second processing box, naturally cooling the soybeans in 40s, and operating the conveyor belt in the section without light irradiation, i.e. in the first processing boxThe "rest" is maintained in two phases, where the temperature field is equalized inside the soybeans and the transformation process is performed throughout the whole soybean grains.
After cooling and crushing, a soybean oil meal "composition is obtained, the quantitative and qualitative composition of which is reflected in table 1 of example 8, with the indices: the actual metabolic energy was 18.6MJ/kg, digestibility 88.4% and absorptive capacity 96%.
According to the process and example 1, a soybean oil meal composition is obtained comprising protein, polysaccharide, fatty acid, trace elements and water, the oil meal containing the above components in the form of composite fragments, and the polysaccharide, fatty acid and trace elements are added to the composition in the form of biochemical complexes having the general formula
R1-Me-R2，
Wherein,
R1is a polyunsaturated fatty acid radical of the formula
CnH2n-4O2Wherein n is 16-20
Me-Ca，Mg
R2-from fragments (D-glc. D-Fru)mResidual groups of polysaccharides of formula (I), wherein m is 103-104，
The protein-is in the form of N-subunit-C, and the mass percentage of the components is as follows:
biochemical complex 45.5-52.5
Protein 43.5-48.5
4.0 to 6.0 portions of water.
It has been determined that the high quality index of the soybean oil meal composition is guaranteed by the indicated contents, 43.5-48.5% protein and 45.5-52.5% biochemical complex, where it is presentContains a composite fragment of the indicated formula (Table 1, examples 1-12). The claimed soybean oil meal is qualitatively and quantitatively composed of natural soybean by irradiating with energy of 200-1200kJ/m2And in combination with the following infrared thermal processing parameters: the applied voltage is 140-220V, and the incident beam density is 7.5-25Kv/m2The processing time is 5-200 s.
When soybeans are subjected to infrared thermal processing with energy below the claimed limit, the basic components of the natural soybeans do not change much, only at the edges of the soybeans, and the components are in the form of a mechanical mixture, so that the original composition of the soybeans is maintained, that is, the indexes of the obtained soybean oil meal are at the original index level of the oil meal. Such changes are caused if the soybeans are subjected to irradiation with infrared energy above the claimed limits: the heat flow and the humidity gradient inside the soybeans are carried out in opposite directions, so that the formed biochemical complex and the subsequent complex are damaged and cannot be controlled under the condition of high-energy light beams, and the qualitative index of the obtained product is similar to the index of the known oil meal.
The process for preparing the soymilk comprises the following steps: to obtain soymilk, a full-fat soybean oil meal composition is used, which contains a biochemical complex, a biochemical complex consisting of a polysaccharide, a biomacromolecule of a fatty acid (having an exchange ion in the center), a biomacromolecule of a protein in a developed form, and water in the following proportions by mass:
biochemical complex 45.5-52.5
Protein 43.5-48.5
4.0-6.0 parts of water
The soybean oil meal composition is put into a reactor with stirring, and water is used for hydration when the ratio of the oil meal to the water is 1: 6.5-12. Hydration is carried out by adding water and stirring for 5-20 minutes until a homogeneous mass is obtained.
The resulting suspension is added with a flavoring agent (salt, sugar, spices, dietary alkali) and the temperature of the suspension is raised to the boiling point of water (100 + -2 deg.C) within 5-15 minutes without stirring. The suspension is separated into a liquid phase and a solid phase, and the suspension is filtered through, for example, a filter cloth to obtain soybean milk and okara.
5.2-10.5L of soybean milk and 1.90kg of bean dregs were obtained from one kg of oil cake.
The preparation of high-quality soymilk is characterized by high energy indexes: the biological nutrition value number equivalent to actual metabolic energy is 18.4-20.0MJ/kg, the digestibility is 91.2-97.3%, and the biological nutrition value number also has good physicochemical indexes, the content of protein reaches 2.8-4.0%, and the content of fat is 1.4-2.0%. The obtained soybean milk has the advantage of no odor and taste of protein. In order to measure the energy value index and physicochemical index of soybean milk, the conductance titration of the water-soluble portion of the biological macromolecule was carried out, and the complexation method, the color reaction (indicators: cysteine/carbazole, benzoguanamine, sulfapyrazine (c у ъ phi a phi з), the gravimetric method, and the conventional biochemical method for measuring and calculating the energy value of the biological macromolecule, which are described in the following books, were also used: a, ZUZUQI й, phi, PiZHUZHE E, a Ca, a Er, a De "" BO ы for Pi', х ji (biochemical basis) T, 1, з men-ji, men, p.532[6 ].
Example 4.
Taking 1 kg of soybean oil meal composition, wherein the composition proportion is as follows (mass%):
biochemical complex 52.5
Protein 43.5
Water 4.0
The soybean oil meal composition is put into a reactor with stirring for hydration reaction, and 10 liters of water is added under continuous stirring (the weight ratio of the oil meal to the water is 1: 10). The hydration process proceeds as follows. 2.5 l of room temperature water (1: 2.5 w/w oil meal: water) was initially introduced into the reactor and the mixture was stirred for 10 minutes until a homogeneous mass was obtained. Then, 7.5 liters of water (oil meal: water weight ratio of 1: 7.5) having a boiling temperature (T ═ 100 ± 2 ℃) was added to the resultant mass, and stirred for 7 minutes until a uniform suspension was obtained.
The prepared suspension is added with flavoring agent (salt, sugar, spice, edible alkali), and the suspension is adjusted to the boiling point of water within 5 minutes to be 100 +/-2 ℃ under continuous stirring.
The suspension was filtered through a filter cloth to obtain 8.6L of soybean milk and 1.90kg of okara (see Table 3 in example 2). The soymilk prepared is characterized by high nutritional value, expressed as actual metabolic energy as 19.7MJ/kg, digestibility as 96.2% (example 6, Table 2). An experiment for preparing soymilk was carried out in a similar process and with the execution of example 4, by carrying out the hydration of the oil meal with water under predetermined conditions, using the qualitative and quantitative composition of the full-fat soybean oil meal. The results are shown in tables 2 and 3, where table 2 reflects the energy index and table 3 is the physicochemical index of the resulting soymilk.
It was determined that the claimed full fat soybean oil meal composition comprised 43.5-48.5% protein, 4.0-6.0% water and 45.5-52.5% biochemical complex (complex fragment of the claimed formula in the composition of its biomacromolecule), which ensured high quality soymilk with high nutrition and high biological value, and high digestibility (examples 1-12, table 2). Meanwhile, the conditions in the oil meal hydration process also ensure the obtained result: the weight ratio of the oil meal to the water is 1: 6.5-12, and the hydration temperature is 100 +/-2 ℃.
When soybean oil meal with a fraction outside the limit is used, the components cannot be written according to the provided structural formula, and the obtained soymilk has an energy index at the index level of the milk obtained by the prior art [5 ].
When the weight ratio of oil meal to water is below the claimed limit, e.g. 1: 6, i.e. under conditions of excess oil meal, hydration of the oil meal with water leads to demixing and sedimentation of the resulting soy milk and also to excessive energy consumption for obtaining a uniform suspension, which is economically disadvantageous.
When the weight ratio between the oil cake and the water is higher than the claimed limit, such as 1: 12.5, i.e. under the condition of excessive water, the hydration process of the oil cake by the water can cause the taste quality to be deteriorated, and the physicochemical and energy indexes of the soymilk can be obviously reduced, so that the indexes are close to the indexes of the milk obtained by the prior art [5 ]. The temperature at which the hydration of the meal is carried out is decisive. The optimum hydration temperature is the boiling point of water (100. + -. 2 ℃ C.) from the viewpoint of achieving as low an energy consumption as possible. Meanwhile, the weight ratio of the oil meal to the water is combined, so that the effective and rapid extraction of nutrient substances (amino acid, enzyme and vitamin) is ensured, the loss is not actually caused, and the high-quality soymilk is obtained.
Increasing the hydration temperature results in a marked decrease in the energy index of the soymilk and an increase in the energy loss without basis, while decreasing the hydration temperature results in an increase in the duration of the process flow, an increase in the energy loss and a decrease in the quality of the soymilk.
INDUSTRIAL APPLICABILITY
The superiority of the proposed soybean oil meal composition and its preparation compared to prior art protocol (1) can be demonstrated by the data in the tables.
According to the invention, the recommended soybean oil meal composition exceeds the known oil meal composition according to the qualitative index of the recommended soybean oil meal composition, which is represented by the following steps:
improved nutritional value, expressed as actual metabolic energy, from 15.8 to 18.1-19.7MJ/kg, i.e. 14.5-24.6%;
increasing digestibility from 85.7% to 87.1-91.0%;
the absorption capacity of heavy metal ions is increased from 51 percent to 89 to 100 percent, namely, when the trypsin inhibitor reaches a safe level, the concentration of the heavy metal ions in the solution is reduced to a biological limit.
The recommended thermal processing method of natural soybeans, compared with the previous one, ensures a significant reduction of the processing time necessary for the preparation of high-quality products, from 30 minutes to 5-200 seconds, i.e. by more than 9 times, this reduction of processing time being necessary to reduce the substances that are not conducive to nutrition, such as trypsin inhibitors, to safe levels; the acidity of the oil meal is reduced; the pulverization of the full fat soybeans is ensured due to the increase of the void fraction and the removal of non-chemically bound water. This is not possible with the known methods.
The recommended soybean oil meal composition has the advantages that:
-the regenerative cells are highly active, the polyunsaturated fatty acid content preserved in the oil meal is practically at their level in the natural soybean;
-the energy loss of the digestion and absorption of the oil meal by the digestion system is low, the loss is reduced to 50-70%;
the oil meal has high health care and medical prevention performance, and has high adsorption, absorption and metabolism performance due to the inclusion of a bioactive complex. It is further noted that the soybean oil meal composition of the present invention has particular properties that allow it to undergo subsequent hydration;
-sufficiently soft grind to ensure that 8% to 12% of dry matter is transferred into solution;
-the percentage of protein that is water soluble is high (KPA 80-85%);
-increasing the effective utilization of fat;
high water absorption capacity.
With the proposed composition with high quality soybean oil meal, as mentioned above, the following advantages of the proposed method for preparing soymilk are ensured:
compared with a more similar method [5], the proposed method for preparing soymilk ensures an improvement in the quality of the soymilk, expressed in an improvement in the energy index: when low energy loss and labor consumption are achieved, the actual metabolic energy is increased from 16.3-17.7MJ/kg to 18.4-20.0KJ/kg, namely increased by 13%, and the absorption rate is increased from 82.1-87.8% to 91.2-97.3%, namely increased by 9.1-9.5%, so that the nutrition and application value are improved.
It should also be noted that the proposed method for preparing soymilk ensures a significant reduction in energy and labour consumption, simplifies the preparation process and produces high energy and high physical and chemical indexes (which are even higher than the index levels of the best famous milk produced by "science-manufacturing company", halkoff).
The advantage of the proposed method is that it ensures the preparation of soymilk, which retains the entire transfer of the irreplaceable amino acids to the body during drinking, and is completely free of protein odor and taste.
TABLE 1
| Numbering | Composition of soybean oil meal composition, wt% | Conditions for preparing soybean oil meal | Product index | |||||||
| Biochemical complex | Protein | Water (W) | Parameters of infrared radiation | Actually exchanging energy | Digestibility (%) | Absorption capacity for ions | ||||
| Molecular formula | Content (wt.) | Energy irradiation KJ/m2 | MJ/kg | |||||||
| According to the invention | ||||||||||
| 1 | C16H31O2-Ca-G·103 | 45.5 | 48.5 | 6.0 | 200 | 18.1 | 88.8 | 89 | ||
| 2 | C18H35O2-Ca-G·104 | 50.0 | 45.0 | 5.0 | 750 | 18.5 | 88.1 | 94 | ||
| 3 | C20H39O2-Ca-G·103 | 52.5 | 43.5 | 4.0 | 750 | 18.8 | 87.5 | 100 | ||
| 4 | C16H31O2-Mg-G·104 | 47.5 | 48.5 | 4.0 | 500 | 19.4 | 91.0 | 98 | ||
| 5 | C18H35O2-Mg-G·103 | 48.7 | 46.8 | 4.5 | 500 | 19.5 | 90.5 | 100 | ||
| 6 | C20H38O2-Mg-G·104 | 52.5 | 43.5 | 4.0 | 500 | 19.7 | 90.0 | 100 | ||
| 7 | C16H31O2-Ca-G·104 | 49.5 | 45.0 | 5.5 | 1200 | 18.2 | 87.2 | 96 | ||
| 8 | C20H39O2-Ca-G·103 | 52.5 | 43.5 | 4.0 | 200 | 18.7 | 87.3 | 95 | ||
| 9 | C18H35O2-Mg-G·104 | 47.5 | 48.5 | 4.0 | 1200 | 19.0 | 90.6 | 98 | ||
| 10 | C16H31O2-Mg-G·103 | 48.8 | 45.7 | 5.5 | 750 | 19.1 | 90.8 | 94 | ||
| 11 | C16H39O2-Ca-G·103 | 52.5 | 43.5 | 4.0 | 1000 | 18.2 | 87.1 | 93 | ||
| 12 | C20H39O2-Mg-G·104 | 47.5 | 48.5 | 4.0 | 750 | 19.2 | 89.5 | 96 | ||
TABLE 2
| Numbering | The weight percent of the soybean oil meal composition, | oil cake and water in oil cake hydration | Energy index of soybean milk | |||||
| Biochemical complex | Protein | Water (W) | Actual exchange energy MJ/kg | Absorption Rate% | ||||
| Molecular formula | Content (wt.) | |||||||
| According to the invention | ||||||||
| 1 | C16H31O2-Ca-G·103 | 45.5 | 48.5 | 6.0 | 1∶6.5 | 19.0 | 92.8 | |
| 2 | C18H35O2-Ca-G·104 | 50.0 | 45.0 | 5.0 | 1∶12 | 18.4 | 91.2 | |
| 3 | C20H39O2-Ca-G·103 | 52.5 | 43.5 | 4.0 | 1∶10 | 18.7 | 91.9 | |
| 4 | C16H31O2-Mg-G·104 | 47.5 | 48.5 | 4.0 | 1∶6.5 | 20.0 | 97.3 | |
| 5 | C18H35O2-Mg-G·103 | 48.7 | 46.8 | 4.5 | 1∶12 | 19.4 | 94.9 | |
| 6 | C20H38O2-Mg-G·104 | 52.5 | 43.5 | 4.0 | 1∶10 | 19.7 | 96.2 | |
| 7 | C16H31O2-Ca-G·104 | 49.5 | 45.0 | 5.5 | 1∶12 | 18.6 | 91.8 | |
| 8 | C20H39O2-Ca-G·103 | 52.5 | 43.5 | 4.0 | 1∶6.5 | 19.5 | 96.5 | |
| 9 | C18H35O2-Mg-G·104 | 47.5 | 48.5 | 4.0 | 1∶6.5 | 19.8 | 96.8 | |
| 10 | C16H31O2-Mg-G·103 | 48.8 | 45.7 | 5.5 | 1∶12 | 19.2 | 96.1 | |
| 11 | C16H39O2-Ca-G·103 | 52.5 | 43.5 | 4.0 | 1∶10 | 18.8 | 92.6 | |
| 12 | C20H39O2-Mg-G·104 | 47.5 | 48.5 | 4.0 | 1∶6.5 | 20.0 | 97.3 | |
TABLE 3
| Numbering | Charging of raw materials | Output of product | Physicochemical index of soybean milk per 100 g product | |||||
| Soybean oil meal composition (kilogram) | Water (liter) | Milk (Sheng) | Bean dregs (kilogram) | Protein (gram) | Fat (gram) | Dry matter (gram) | Water (gram) | |
| 1 | 1 | 12 | 8.75 | 1.75 | 2.8 | 1.4 | 7 | 93 |
| 2 | 1 | 10 | 7.5 | 1.75 | 3.2 | 1.6 | 8 | 92 |
| 3 | 1 | 6.5 | 5.0 | 1.75 | 4.0 | 2.0 | 10 | 90 |
Claims (9)
1. A soybean oil cake composition comprising protein, polysaccharide, fatty acid, trace elements and water, characterized by comprising the steps of thermally processing and pulverizing soybeans by infrared rays, wherein the thermal processing is carried out by supplying energy of point waves to natural soybeans and irradiating the energy at 200-1200kJ/m2The components contained in the oil meal exist in the form of composite fragments, and the glycan, the fatty acid and the trace elements are added into the composition in the form of biochemical complexes, and the general formula of the composition is
R1-Me-R2，
Wherein,
R1is a polyunsaturated fatty acid radical of the formula
CnH2n-4O2Wherein n is 16-20
Me-Ca，Mg
R2-from fragments (D-glc. D-Fru)mResidual groups of polysaccharides of formula (I), wherein m is 103-104，
The protein-is in the form of N-subunit-C, and the mass percentage of the components is as follows:
biochemical complex 45.5-52.5
Protein 43.5-48.5
4.0 to 6.0 portions of water.
2. A process for the preparation of a soybean oil meal composition comprising thermally processing and comminuting soybeans with infrared radiation, characterized in that the thermal processing is carried out by applying a microwave energy to the natural soybeans and irradiating the natural soybeans with energy of 200-2。
3. A process for preparing soymilk, comprising treating soybean oil meal with water to obtain a suspension, heating, separating into a liquid phase and a solid phase, characterized in that the soybean oil meal used is a soybean oil meal composition according to claim 1.
4. The method of claim 2 wherein said thermal processing is conducted in stages.
5. The method of claim 2, wherein a minimum dose is selected in the first stage, followed by an increase in dose of not less than 1.2 times in each stage.
6. The method of claim 2, wherein the thermal processing is performed cyclically: heating, cooling and heating.
7. The method of claim 2 or 5, wherein a different dose is selected for each heating cycle.
8. The method according to claim 3, wherein the soybean oil meal is hydrated with water, and the mass ratio of the soybean oil meal to the water is 1: 6.5 to 1: 12.
9. The method of claim 3 or 8, wherein the temperature of the suspension reaches the boiling point of water.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UA2000020714 | 2000-02-09 | ||
| UA2000020715 | 2000-02-09 | ||
| UA2000020715 | 2000-02-09 | ||
| UA2000020714 | 2000-02-09 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1433272A CN1433272A (en) | 2003-07-30 |
| CN1240305C true CN1240305C (en) | 2006-02-08 |
Family
ID=34395751
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB008188653A Expired - Fee Related CN1240305C (en) | 2000-02-09 | 2000-12-07 | Composition of soy grouno oil-cake wakened seed method for production thereof and method for producing soymilk from ground oil-cake |
Country Status (4)
| Country | Link |
|---|---|
| CN (1) | CN1240305C (en) |
| EA (1) | EA005241B1 (en) |
| RU (1) | RU2186501C2 (en) |
| WO (1) | WO2001058281A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| UA57575C2 (en) * | 2002-08-22 | 2006-04-17 | Oleh Vasyliovych Tsyhuliov | PROTEIN AND VITAMIN PRODUCT OF SOYBEAN ôPROBUHZDENNOE SEMIAö, METHOD FOR PRODUCTION THEREOF, INSTANT FOOD SUBSTANCE, FOOD SUBSTANCE AND DRIED PROTEIN AND VITAMIN PRODUCT |
| RU2449555C1 (en) * | 2010-11-19 | 2012-05-10 | Государственное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ГОУ ВПО "КубГТУ") | Method for production of fat-and-oil fodder product of soya cake |
| RU2510228C1 (en) * | 2013-04-17 | 2014-03-27 | Олег Иванович Квасенков | Method for production of preserves "calamary stuffed with fatty pork, rice and cabbages" |
| CN105580906A (en) * | 2014-10-24 | 2016-05-18 | 内蒙古伊利实业集团股份有限公司 | Soybean milk, soybean milk beverage and manufacturing methods thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2722246C2 (en) * | 1977-05-17 | 1984-03-15 | Akzo Gmbh, 5600 Wuppertal | Production of soybean meal |
| SU944528A1 (en) * | 1980-06-09 | 1982-07-23 | Харьковский Ордена Ленина Политехнический Институт Им.В.И.Ленина | Method of producing food flour of oil plant seeds |
| US4409256A (en) * | 1981-03-13 | 1983-10-11 | The Edlong Corporation | Soymilk process |
| RU2059388C1 (en) * | 1992-04-29 | 1996-05-10 | Владимир Иванович Головченко | Method for obtaining semi-finished food product from lupine |
| RU2078518C1 (en) * | 1994-09-21 | 1997-05-10 | Валерий Исаакович Курец | Method for preparing soya suspension |
-
2000
- 2000-05-11 RU RU2000111795/13A patent/RU2186501C2/en not_active IP Right Cessation
- 2000-12-07 EA EA200200834A patent/EA005241B1/en not_active IP Right Cessation
- 2000-12-07 CN CNB008188653A patent/CN1240305C/en not_active Expired - Fee Related
- 2000-12-07 WO PCT/UA2000/000045 patent/WO2001058281A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| RU2186501C2 (en) | 2002-08-10 |
| WO2001058281B1 (en) | 2001-11-22 |
| EA200200834A1 (en) | 2003-06-26 |
| WO2001058281A1 (en) | 2001-08-16 |
| CN1433272A (en) | 2003-07-30 |
| EA005241B1 (en) | 2004-12-30 |
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