DE1301235B - Process for making a debittered soybean protein concentrate - Google Patents

Description

The invention relates to a method for producing a debittered Soybean protein concentrate by acidic treatment of the crushed material and then washing with water.

There is already a method of processing soybeans on one Food additive became known (USA.-Patent 1973 281), that of coarse shredded soybeans runs out, this material in aqueous suspension only sulfuric acid is added to lower the pH. With this one Procedure takes only a minor chopping of the soybeans to get those Not to destroy cells that enclose the soybean oil. The purpose is to an action of the sulphurous acid on the oil and a subsequent interaction to prevent with the oxygen in the air.

This method now has the disadvantage that it is not succeeds in removing the constituents which are otherwise soluble in the acidic pI-I range and thus a greater enrichment in proteins is not possible.

The invention is now based on the object with the described To eliminate disadvantages associated with the prior art and in particular a method to create that allows a relatively high concentration at a low Isoelectric point exhibiting proteins with simultaneous dissolution of the To achieve non-protein components and bitter substances, and this in contrast to that discussed prior art, where a chemical breakdown of the non-protein components takes place and the degradation products are present in the end product.

In the manner indicated, the procedure according to the invention is such that the slurry of the mechanically ground soybean solids in the water by hydrochloric acid, optionally with the addition of sulfurous acid, to a p11 value set from 4.0 to 4.8, the soluble components then present are separated off and the insoluble residue with water tasteless georaschen and in itself in a known manner, optionally after alkali treatment, is dried.

A further development of the method according to the invention is characterized in that that the insoluble, washed residue at a pH of not less than 6 in Suspended water and heated to a temperature of at least 38 ° C until formation a translucent, viscous liquid is heated and then dried.

This increase in the pH of the wet mass over the isoelectric Point can by adding an agent, wi @, 2 z. B. an alkaline compound or a buffer substance, which is edible per se or in the product becomes edible. In this sense, usable substances are z. B. sodium carbonate, sodium bicarbonate, Sodium hydroxide, trisodium phosphate, disodium phosphate, sodium tripolyphosphate, Sodium tetrapyrophosphate and ammonium hydroxide.

For obtaining a dry product with improved properties For use in food, the moist mass can be at an increased pH suspended in water in the range from 6.0 to 10.5 and then heated the suspension a viscous, translucent mass is formed, which then is subjected to spray drying. The dry product thus obtained has improved effectiveness as an emulsifier and water-binding agent.

The latter process steps can be carried out by the aqueous mass at the higher pH value for 30 minutes or more at a temperature heated from 38 to 82 ° C, for example, to convert the protein into a colloidal or transferring gel-like state, in which it has a higher emulsifiability. After this heat treatment, the solid suspension can be dried immediately by spray drying dehydrated to a powder The following examples serve to further illustrate the invention. Example 1 Sulfur dioxide is introduced into 1951 water at 40.4 ° C, until a pH of 4.2 is reached. Then at the same time 5.45 kg of degreased material are added and crushed soybean material and sulfur dioxide added so that the pH remains in the range of 4.0 to 4.8. This is followed by an additional 10.9 kg of soybean material to, the pH value not with sulfur dioxide, but with hydrochloric acid within within a range of 4.0 to 4.5. The slurry becomes 11; L, hours touched. After sitting for 6 hours, the supernatant liquid is poured off, leaving behind a slurry of insoluble constituents, which then with their half volume of water is washed. The final solids content of the slurry is 14.3% and the solids yield based on the original soybean material 70,201o. The extraction temperature can vary in the range from 23.9 to -19 ° C. The material is then dehydrated to a dry powder (Form B).

If necessary, you can also use other mild bleaching agents to reduce the effect of coloring components such as carotene.

The dry powder and the original soybean meal had the following analytical values: Form B, original dried soybean meal Solids ° 'o °;' o Humidity 4.4 7.5 Ash ....... 2.0 6.2 Protein ...... , 70.0 55, -o Example 2 500 g of defatted soybean meal are slurried in 53001 cold water of 12.8 to 15.611C in a 6.7 m long, 1.5 m wide and 56 cm deep container made of corrosion-resistant steel. To this end, 30 kg of hydrochloric acid (37 percent by weight) are added. After stirring for one hour, the mass is allowed to settle; after about 8 hours it has settled down to a quarter of the original height. The supernatant liquid is decanted and replaced with the same amount of cold water at the specified temperature. The slurry is stirred again and allowed to sit for 10 hours before decanting a second time. Then the solids are washed again in the same way and allowed to sit for 8 hours, after which it is decanted a third time. The material washed three times forms a cheesy slurry with a solids content of 12 to 15%. As already stated, this pulp can be dried or immediately processed further in the following way: 18901 of the pulp are heated to 43 to 49 ° C. and aqueous sodium hydroxide solution is slowly added. Approximately 5.5 to 6.4 kg of NaOH are required to increase the pH to a range from 6.7 to 7.1. The sodium proteinate obtained in this way can be dried to form "Form C" without further processing. However, in order to improve the properties of this material for certain uses and to facilitate spray drying, it is further processed as follows: The sodium proteinate slurry is heated to 60 ° C until a translucent, viscous liquid has formed, which takes about 30 minutes. The viscous liquid is drawn off from the heated vessel and dried by atomization to form a readily soluble sodium proteinate (form D). If the end product is to be light in color, 4.54 kg of a 50% strength aqueous hydrogen peroxide solution are added to the liquid at a temperature of about 60 ° C. before spray drying.

The dry product yield is about 70% of the soybean meal used, and the product contains about 3.6% lysine as a component of the protein. It has the following composition: Weight percent Moisture ..................... 3.3 Protein ......................... 68.0 Reducing sugar * .......... 0.96 Ash .......................... 5.7 Fat ............................ 0.1 PH = 7.1 ** * Calculated as anhydrous dextrose. ** 5 parts dispersed in 95 parts of water. Example 3 One works according to Example12, but not with defatted but with fat-rich soybean meal. In this case, caustic soda is only added after washing until a pH value of 6.8 is reached. The following analysis illustrates the change in the composition as a result of the processing according to the invention: High fat sodium Soybean meal proteinat Moisture ...... 5.6 8.2 Protein ........... 42.2 61.5 Fat .............. 14.5 12.1 Total ash ...... 5.4 4.1 In practicing the invention in accordance with the above examples, the bean-like taste is practically completely removed and the product has a mild taste. The protein content of the original soy material is increased. If necessary, the oil can be extracted from the dry product according to Example 3, a protein mass of practically the same composition as according to Example 2 being obtained. If the oil is not removed, it can serve as part of the fat required to make bread.

So far, bread has been stretched by adding about 0.25% lysine, which was added in a refined form. By adding 8% of dried pulp Residue of the water extract or by adding the moist or dried Forming the sodium proteinate produced according to the invention into the finished bread a lysine content of about 0.28% is achieved.

According to the invention, a dry, uniformly digestible one is obtained Protein product, which contains the fiber and raw protein of the soybean, is free of bean-like taste and is used as an extender for flour dishes as well can be used for other foods.

Claims (2)

Claims: 1. Process for producing a debittered soybean protein concentrate by acidic treatment of the crushed material and subsequent washing with Water that is not shown that the slurry is mechanically crushed solids of the soybeans in the water by hydrochloric acid, if necessary with the addition of sulphurous acid, adjusted to a pH value of 4.0 to 4.8, the soluble fractions then present are separated off and the insoluble residue Washed tasteless with water and washed in a manner known per se, if necessary after alkali treatment, is dried. 2. The method according to claim 1, characterized in that that the insoluble, washed residue at a pH of not less than 6 in Suspended water and heated to a temperature of at least 38 ° C until formation a translucent, viscous liquid is heated and then dried.