CZ29939U1 - Salad of sprouted soy beans with reduced level of galactosides - Google Patents

Description

CZ 29939 Ul

Sprouted soybean salad with reduced galactoside levels

Technical field

The invention relates to germinated soybean products in which the unfavorable galactoside content is partially removed.

BACKGROUND OF THE INVENTION

At present, there are fresh seeded seeds of other legumes (lentils, mungo) or other crops (alfalfa, cress) on the market. The disadvantage of non-germinated bean seeds is that they contain larger amounts of α-galactosides, which cause bloating in the large intestine. For this reason, boarders avoid eating soybean products.

It was the task of the present inventors to develop a palatable food which would be the basis of, for example, soy salads and which would enrich the diet of consumers with valuable substances.

The essence of the technical solution

Said drawbacks are eliminated by the germinated soybean with reduced galactoside levels, according to the present invention, which comprises germinated soybeans and germs with reduced galactoside levels. The germinated soybean salad further comprises a salt addition of 0.5 to 0.1 wt. % or sugar 1 to 5 wt. or spice 0.01 wt. The germinated soybean salad further comprises the addition of some kind of vegetables from the group of spinach, onion, beetroot, sauerkraut, sterilized cucumbers or sterilized mushrooms in an amount of 10 to 50% by weight. The sprouted soybean salad further comprises sausage or cottage cheese or mayonnaise or eggs. The germinated soybean salad further comprises flavorings from the group of vinegar or lemon juice or mustard or ketchup or worse sauce.

Legumes are a valuable foodstuff especially because of their high protein content. They also provide a significant proportion of carbohydrates, vitamins and minerals. Soy can be used as a substitute for animal protein.

Research has shown that α-galactosides can be significantly degraded by bean germination. Seeds germinated for three days have up to 50% lower content of α-galactosides. In sprouted soybeans, the vitamin content increases many times and the germ itself is beneficial in arthrosis, rheumatism, diabetes and allergies. They strengthen the nervous system and blood circulation.

Using this knowledge and experience with soybeans, germinated soybean salads have been developed to enrich the boarders' diet. The lettuce base contains whole germinated beans including germ. They are removed from 80 wt. Only the husks of beans that contain the most α-galactosides.

Examples of technical solutions

1) Sprouted soybeans salad with sausage% wt. of cooked soybean sprouted beans 5 wt. % of soft salami (e.g. ham) wt. onion wt. of sterilized cucumbers 14 wt. mayonnaise

Watering a tablespoon of vinegar 2 tablespoons of water

-1 EN 29939 Ul spoonful of whole mustard 2 tablespoons fine ketchup tablespoon tablespoons worcester sauce tablespoons sugar

The grout is prepared, all ingredients are mixed and the mass is boiled. Boiled sprouted soybeans are mixed with sliced salami, onion and cucumber. It will add to the taste. Finally, add cold dressing and mayonnaise. Allow to lie in the cold.

2) Sprouted soybean salad with spinach and beetroot % of cooked soybean sprouted beans % low-fat cottage cheese wt. % fresh (or frozen) spinach sliced sterilized mushrooms 11 wt. beetroot

2.5 wt. % of garlic 0.5 wt. salt (to taste) sunflower and pumpkin seeds can be added 3 tablespoons olive oil one lemon juice

Fresh spinach is washed and torn into smaller pieces (possibly frozen). It is mixed with boiled soy, chopped mushrooms, finely chopped beetroot and crushed low-fat cottage cheese and seasoned with salt. Just before serving, add olive oil and lemon juice and sprinkle with seeds.

3) Sprouted soybean salad with sauerkraut % of cooked soybean sprouted beans % of sauerkraut % of soft salami (e.g. ham) wt. % mayonnaise eggs 0.8% wt. % salt 0.2 wt. peppercorns

Boiled soybeans are mixed with chopped sauerkraut, boiled diced eggs, salami, onion and mayonnaise. Season with the appropriate amount of salt and pepper and allow to cool. Production process of germinated soya and salads

The soybeans are covered with a suitable disinfectant solution and kept in it for one to ten minutes so that the total number of micro-organisms before germination is below the safe food level. The beans are then watered and allowed to swell for about 16 hours at room temperature. The swollen beans are rinsed with water and germinated only in a humid environment at 25 ° C (for up to two days). Special germination devices can also be used. Germination is recommended only for 3 days, otherwise soybeans (their sprouts) bitter. After germination, the soybeans are again rinsed with drinking water. At the same time, the floating (lighter) soybean peels in which the galactoside content is greatest are removed. Up to 80 wt. peels

-2GB 29939 Ul in total bean. This process ensures the base of the raw material modified for further processing, which already contains at least 50% less galactosides.

Sprouted soybeans boil in water without salt until soft (about 150 min). After cooling, these boiled beans are further used as a basis for preparing salads.

Industrial applicability

These germinated soybean salads contain all the ingredients contained in the original raw material. Naturally, the mineral content is preserved. By removing the bulk of the galactosides that cause soy product bloating, the product gains the benefit of informed consumers. The addition of other ingredients, such as vegetable ingredients, will further increase the nutritional value of these salads.

PROTECTION REQUIREMENTS

Claims (5)

1. A reduced germinated galactoside soybean salad, characterized in that it comprises germinated soybeans and germinated galactosides. The germinated soybean salad according to claim 1, further comprising a salt addition of 0.5 to 0.1 wt. % or sugar 1 to 5 wt. or spice 0.01 to 1 wt. The germinated soybean salad according to claims 1 and 2, further comprising the addition of a variety of vegetables from the group of spinach, onion, beetroot, sauerkraut, sterilized cucumbers or sterilized mushrooms in an amount of 10 to 50% by weight. The germinated soybean salad according to claim 1, 2 and 3, further comprising sausage or curd or mayonnaise or egg. 5. The germinated soybean salad according to claim 1, 2, 3 and 4, further comprising flavorings selected from the group of vinegar or lemon juice or mustard or ketchup or worse sauce.