DE1767409C3 - Process for the treatment of unpeeled cotyledon seeds, in particular soybeans - Google Patents

Description

45 zen, however, only turns out to be certain unpleasant ones

Flavor and odor substances removed. The sugar substances, which are also undesirable, remain with this Procedure in the beans. In addition, the

The invention relates to a method for ^driving Behänd- mainly for the treatment husked

Development of unpeeled cotyledon seeds, especially 5 »soybeans.

Soybeans, in order to modify the properties of the ^D he cherishes the task invention provide a

Cotyledons and removal of certain uncomfortable procedures for treating cotyledon seeds

»He taste and smell components to indicate with which the peels are peeled off as well as un-

the unpeeled cotyledon seeds are heated and have a pleasant taste and undesirable sugar

can then be treated with water. 55 components can be removed without

It is known that cotelydone seeds, especially! «Before losses of proteins and oils occur,

Their soybeans, because of their protein and oil content, according to the invention, this problem is met by one

tes have a high nutritional value. As a tasty process of the type mentioned

However, they are unrefined from foodstuffs that dissolve the cotyledon halls with dry heat

not suitable for other reasons; because ⁶ ° ^at ambient temperatures of about 80 to 260 ° C

for about 10 seconds to 60 minutes

1. it is very difficult in soybeans, the sleeves _w ärmt to subsequently separate at least about 15 minutes in one of the nutritious cotyledons; hot, preferably boiling water bath for loosening

2. have an unpleasant soybeans, please- _SU ng of the shells of the cotyledons and Herausren taste; 65 solution of unpleasant tastes and un-

3. Soybeans contain physiologically undesirable sugar components and are treated desired substances such as trisaccharides and tetra- that then the cotyledons from the treatment water saccharides: and water taken out, roasted and / or to one

mild-tasting flour can be processed. Beneficial Further developments of the invention are given in claims 2 to 5.

Warming up the cotyledon seeds with dry heat can be done with hot air, for example. However, biting flarara gases are expediently used for this purpose. When the cotyledons enclosed in the shells are overheated, the physical and chemical properties of the cotyledons are changed in such a way that the shells can be easily separated from the cotyledons and the unpleasant tastes and undesirable sugars can be extracted, but the valuable proteins and oils remain in the cotyledons. The latter is probably due to the fact that the proteins are denatured by the heat and consequently become insoluble in water, while the oils are stabilized against osmutic leaching. A well-regulated supply of heat is therefore important when carrying out the process. Good results are obtained when the beans are heated to 120 to 230 ^° C. for a period of 10 minutes to 25 seconds. The bursting of the shell perpendicular to its longitudinal axis can be viewed as an external sign of sufficient heating.

In the next process step, the treatment in a water bath, the cracked shell can be easily removed remove. In the water, the cotyledons swell, and the unpleasant tastes and undesirable ones Sugar components are leached out. It has proven to be advantageous to use the water to be continuously replaced with fresh water in the water bath. Appropriately, the essentially leaving the bitter taste-causing hypocotyls in the water bath.

To remove the smell and smell A water bath treatment is sufficient for impairing constituents and undesirable sugars of the beans pretreated according to the invention completely from about 15 to 20 minutes. Included The structure of the cotyledons and the density of the texture are also loosened by water absorption reduced by a factor of 2 to 3. However, the cotyledons do not decay.

The jumpiness and appearance of the cotyledons can be further improved by heating the water to boiling temperature. The heating of the water promotes the dissolving out of the undesired sugar components and causes some bleaching of the cotyledons. Depending on the properties that the end product should have, Soak the cotyledons in the water bath for 15 to 60 minutes and then heat for 15 to 60 minutes to simmer or bring the cotyledons directly into the boiling water bath. Appropriately In this case, too, the water is continuously renewed. Depending on the saccharide content, it is sometimes sufficient also a renewal of the water from time to time. There is a circulation of the cotyledons in the water bath expedient,

After the water bath treatment, the cotyledons can be dried in various ways. First, the cotyledons can be wet-ground and the wet ground material can be spray-dried subject. Alternatively, you can put the cotyledons first - e.g. B. with hot air - dry and then marry.

Another method is that drying is combined with roasting. The roasting of the cotyledons should be done as quickly as possible, so that the loose structure of the cotyledons is preserved. Good results come with a temperature

δ of about 120 to 230 ⁰ C and a roasting time of about 30 to 5 meows have been obtained. When roasting, the cotyledons have a pleasing appearance if they are soaked beforehand with an aqueous sugar solution.

xp Depending on the purpose for which the Cotyledons are intended, the cotyledons can also be roasted in hot oil and then salted so that a nut-like food is obtained for consumption.

The flour obtained by grinding the unroasted cotyledons can be made into one with an edible oil spreadable paste can be processed, which becomes too Spread is suitable

The following examples illustrate the process

ao explained in more detail.

example 1

Soybeans were heated with hot air to a temperature of 230 ° C until the. Bowls across Open the main axis of the beans (heating time approx. 2 V., minutes). The beans were still hot then placed in a water bath heated to near boiling. While stirring the water was on Brought to boiling temperature and 45 minutes on this

Temperature held. The husks fell off the beans and the hypocotyls separated from the cotyledons. The cotyledons swelled up, and the unpleasant tastes and undesirable Sugar components were osmotically leached. After that the cotyledons were made out taken out of the water, roasted in hot oil at 280 ° C for 8 minutes and salted. The product could be eaten like nuts.

Example 2

The procedure of Example 1 was repeated, However, the peel-free, swollen cotyledons removed from the water in one 80 ° C air stream dried to a moisture content of about 3 percent by weight

^ and were ground to a flour.

Example 3

The procedure of Example 1 was repeated, but the water continuously by fresh

boiling water was replaced. The removed cotyledons were married, with Water mixed to a slurry with a solids content of 15 weight percent, and the slurry was sprayed dry

subject to A fine flour with a moisture content of 1 percent by weight was obtained.

Example 4
The procedure of Example 1 was repeated except that the soybeans were treated with hot flame gases for 2 minutes and the water was continuously replaced with fresh boiling water. The taken out cotyledons were then given the same weight

a hydrogenated mixture of 50%> Coconut oil and 50% cotton seed oil, 4 weight percent sugar and 0.5 weight percent salt mixed and added grind into a paste-like spread.

of 7O ⁰ C given and 55 minutes of soft let- S flour,

sen, with constant stirring. The severed ones. . , ₈

Cotyledons were then out of the water- example

taken and with the addition of water to a process of Example 1 was repeated

Slurry with 10 weight percent solids. The V «WnjtoW ^ ι ^^ ^ ^

just marry. The slurry was a "* {? J *** ^Ott £ kriffimrf a temperature of about

Subjected to spray drying and gave a % ^ J5 £ ^^ ™ £ Jm rusted

Flour with a moisture content of 0.5 _{g 22C erlum JJ · ^^ ^ g] oak Egm} _

Weight percentage. "** £ ¹ ^ _{following the procedure} of Example 1

Example 6 15 beans obtained.

Chickpeas were hot air on for 8 minutes

heated to a temperature of 135 ° C. The peas example 9

were then placed in hot water and 30 Mi-. . , _

grooves let go. Thereafter, those described by The Procedure of Example J.

Peeled peas in oil for 25 minutes at a *> with the exception of ^ .J ^ SS

Temperature! SOOC roasted, ΕΤΏ ^ ηΑΪ ^

B is ρ ie 1 7 one. Moisture content ν Ai about 3 percent by weight

The procedure of Example 6 was repeatedly dried and then ground to a flour

with the exception that the peeled were »5.

Claims (1)

ι 2 4. The cotyledons are also after removal Claims; The texture of the pods is not edible, since the cotyledons still have a 1. Process for treating unpeeled grainy or sandy taste,
Tyledane seeds, especially soybeans, attempts to manipulate soybeans in such a way that they are suitable for human consumption in order to change the properties of the cotyledons have already been done and some unpleasant ones have been removed. For example, in the Austrian taste and smell components, in the patent specification 212 127, a process describing unpeeled cotyledon seeds is heated and used, in which the soybeans are briefly steamed, then taped with water, then suddenly cooled with cold water and then in characterized in that the Kotyle- flowing water are bandaged, the shell of donut seeds are separated from the bean body with dry heat at ambient and germ, temperatures from about 80 to 260 ⁰ C about then the bean bodies are full by Er-10 seconds to 60 minutes warmed through, warm to 70 to 75 ° C, dried With this afterwards at least about 15 minutes in one 15 action should not only separate the pods, a hot, preferably boiling water bath, but also remove the unpleasant detachment of the peel from the cotyledons and flavorings be achieved. The steaming of the soybeans can lead to an unpleasant taste unwanted sugar components are treated, such as undesirable brownish discoloration and that then the cotyledons from the ao, for example, the French patent specification 878 033 Treatment water taken out, roasted to be taken. However, even if the discoloration and / or to a mild-tasting flour with the method of the Austrian patent specification will be working. 212 i 27 because of the short duration of the heating only 2. The method according to claim 1, should thereby be low, the method is still adhered to indicates that the warming through of the koty- 25 other disadvantage. As with the short Erledonensaaten with dry heat directly with heating only the surface layers of the soybean flame gases he follows. nen are heated and the internal structure of the 3. The method according to claim 1 or 2, characterized in that beans is not changed, it comes with the characterized that in the treatment of the Ko- subsequent water bath treatment to a betyledonensaaten in the water bath both the 30 significant leaching of valuable proteins and Hypocotyls also ails the husks of the cotyledons from the beans, which are prescribed by the ledons to be replaced. Turbulence of the water bath is increased. It 4. Process according to one or more of the thus occurs a considerable loss of nutrients. Claims 1 to 3, characterized in that addition, the treatment can with cold Wasdas water in the water bath for better _{35 S} he materials only a part of the unpleasant taste-out solution of the unpleasant taste continu to remove, so that the process repeats and unwanted sugar components - Must be if the peeling treatment is not replaced by fresh water. delivering impeccable product. 5. The method according to one or more of Another method for improving claims 1 to 4, characterized in that ₄₀ taste of soybeans is described in the French, the roasted and ground cotyledons with patent 878 033. With this association of cooking oil for a spreadable spread, the soybeans will be mixed on hot plates. for a period of no more than 60 minutes 100 to 105 ⁰ C heated. Through this dry heat