DE3801045A1 - Process for the production of a soya bean infusion and a soya cellulose, and use thereof - Google Patents

Abstract

Processes for the production of an aqueous soya bean infusion and soya cellulose yield products which can be used for further processing to give soya bean food products such as whipped cream or mousses and frozen desserts. To produce the soya bean infusion, soya beans are dehulled, ground and mixed with water, the mixture is heated with steam and vacuum filtered and the resulting filtrate is deodorised. To produce the soya cellulose, the solid residue contained on vacuum filtration is softened in water, hydrolysed with hydrochloric acid, neutralised with sodium hydroxide solution and, after extracting the sodium chloride formed, the residue separated off is dried and chopped into particles. The food products obtained from the soya bean infusion and soya cellulose produced have improved properties and are free of the beany flavour which affects conventional soya bean food products.

Description

The invention relates to methods for producing a soybean infusion and a soy cellulose, and their use.

The purpose of the invention is the production of soybean food products like vegetable whipped cream or Foam cream of excellent impact resistance, shape retention and shelf life, frozen dessert dishes, food ingredients such as sauces, vegetable drinks and desserts Use of the soybean infusion produced according to the invention as one of the main components and according to the invention produced soy cellulose.

A z. B. is provided as a dessert whipped cream usually based on milk fat or milk cream produced with a fat content of 40 to 45 wt .-%. There this so-called whipped cream is made from milk, usually shows some while beating Disadvantages such. B. a low resistance to continuous stirring or beating and high temperature sensitivity, due to which milk serum turns out easily  eliminates the product and it loses its shape. Because of these disadvantages, careful manufacturing is required Handling required the use of trained or experienced personnel.

Attempts have often been made to make soybean food products such as soybean whipped cream or foam using soybean milk as the main ingredient to manufacture. However, these attempts were minor Success because it turned out to be difficult to get from the finished one Products to eliminate an undesirable bean-like taste. The soybean food products produced in this way are for this reason with consumers unpopular and have additional disadvantages that the Disadvantages of milk products mentioned above similar are.

The object of the invention is an aqueous soybean infusion and to produce a soy cellulose for further processing to soybean food products, especially one Whipped cream or foam and a frozen dessert, are suitable, and which are free from those described above Disadvantages, especially the bean-like taste, the usual soybean food products exhibit.  

The achievement of this task results from claims 1 and 2 respectively.

Preferred uses of those produced according to the invention Products result from claims 3 and 4.

The food products are made using a combination of the aqueous soybean infusion produced according to the invention or the aqueous produced according to the invention Soybean infusion with the one prepared according to the invention Soybean cellulose (i.e. soy fibers), a vegetable oil, an alginic acid derivative or gelatin, sucrose and optional a sugar ester.

As an example of an embodiment of the invention is as follows a method of making a low calorie vegetable whipped cream or foam cream described that has none of the disadvantages of conventional products. Here is used instead of cow's milk or other animal milk The basic or main component of a soy milk, which was previously used Not yet producing soybean food products has been used and the following as soybean infusion is referred to, together with 30 wt .-% of a vegetable oil used.  

This embodiment provides an economical method Making a vegetable whipped cream or Foam cream provided that improved over conventional products Properties related to foam stability, strength against collapse, dimensional stability and Has durability and is free from the unwanted bean-like taste, the usual soybean food products is own. The process involves achievement foam stability through the use of soybean protein and a phospholipoid, the use of soybean fibers or soy cellulose, which act as effective stabilizers are known, and the addition of an alginic acid derivative, such as Propylene glycol alginate optionally together with a sugar solid ester, hereinafter also referred to as sugar ester is used as an emulsifier, and in addition the addition of a Sucrose antioxidant and a fruit wine like Brandy as a taste-improving agent, preferably not more than 30% by weight of a vegetable oil.

Further advantages of the method result from the use of soy cellulose, which is not just an effective stabilizer in the production of whipped cream or foam cream represents, but also for the prevention of age and Adult diseases is effective.  

The process according to the invention for producing a soybean infusion, which can be used according to the invention, is explained in more detail with reference to list A.
Process steps Explanation

1. Soybeans (Raw material) dried soybeans 2. Readout Elimination of foreign materials and broken Soybeans 3. Wash with water at a temperature of 15 ± 1 ° C 4. Remove the sleeves 5. Chopping (crushing) to fine particles with high speed stirrer 6. Add cold water ratio of crushed Material to water is 1:20 7. Heat with steam at a temperature of 100 ° C for about 45 to 50 minutes 8. Vacuum filtration with a vacuum centrifuge filter  9. Deodorization of the filtrate means deodorisers. The product is from Mud and bitter taste exempted 10. Concentrate on half the weight for making whipped cream or foam cream 11. Tests according to standard, microorganism test 12. Store

It is therefore the dried beans as the starting material used. Foreign materials, contaminants and defective Soybeans are eliminated. Washing with water is done at a temperature of 15 ° C (± 1 ° C) and as soon as the Husks have been removed from the soybeans these are crushed or crushed into fine particles, e.g. B. with a maximum particle size of about 0.1 mm using a high speed mixer. Then 20 parts by weight of cold water become one part by weight of the shredded material added (usually the ratio is 1:15). Then heating follows  Steam at the temperature of 100 ° C for a period of time from about 45 to 50 minutes and filtering with a vacuum centrifuge filter. A deodorization course will followed by a concentration process in which the product is used for Use in the manufacture of whipped cream or foam cream concentrated on half of its original weight becomes. After a quality check, the product stored.

In an exemplary embodiment of the deodorization process become enzymes by heating the filtrate at a Temperature of about 100 ° C and for a period of time deactivated about 7 to 8 minutes.

The aqueous soybean infusion obtained in this way leaves yourself for making whipped cream or foam cream use. For making a frozen dessert dish the same procedure is followed, except that the concentration (step 10) is omitted, i.e. H., that the frozen dessert does not require concentration.

The components of the aqueous produced according to the invention Soybean infusion and the ingredients more commercially available For comparison, soybean milk is shown in the table 1 specified.  

List 1

The weight percentages of the ingredients are more commercially available Soybean milk, blended soybean milk and soybean drinks are in Japanese agricultural standards (Japan Agricultural Standard) set. The one in the lineup 1 percentages by weight for the invention differentiate produced aqueous soybean infusion remarkably different from those of the commercial ones Soy milk varieties. The soybean infusion produced according to the invention has special emulsifying properties that are described below.

Thus, the description according to the invention is used in this description Soybean product as an "aqueous soybean infusion" referred to it from commercial soybean milk etc. differentiate.

Characteristic features of the manufactured according to the invention aqueous soybean infusion are given below:

• (a) To make a common soybean beverage Soybeans soaked in water for several hours and then grind with water to make the Extract protein into the aqueous phase (US-PS 39 01 978). In contrast, the aqueous soybean infusion  according to the invention by crushing, grinding or crushing of soybeans from which the pods are removed have become too small particles using a Mixer made before adding water. To this A low viscosity product is thus obtained.
• (b) Usual soybean milk or soybean drinks are forced extraction from the previous obtained materials ground using a grinder. For this reason, the milk or drink contains one bitter tasting mud, while according to the invention soybean product produced by means of a vacuum filter system is preserved and therefore free of bitter tasting mud.

Below is the usability of the invention prepared soybean infusion explains:

• (a) The aqueous soybean infusion is due to its emulsifying properties an excellent material for Production of various soybean food products.
• (b) The infusion contains water in a ratio of 1:20 (i.e. 20 parts by weight of water) and can be used  from about 65 to 95% by weight of the infusion as an ingredient for Making a frozen dessert and under Use of about 65 to 75% by weight of the concentrated Infusion, d. H. the according to the list A to 50% of his Weight of concentrated infusion, to produce a Use whipped cream or foam cream.

The process according to the invention for producing soy cellulose (ie soy fibers) is given in list B.
Process steps Explanation

1. Starting material-insoluble residue 2. Soak in water for about 3 minutes 3. Hydrolyze with 1/10 N HCl, normal solution according to the Japanese Pharmacopeia 4. Neutralization with 1/10 N NaOH, normal solution according to the Japanese Pharmacopeia 5. Wash with water to remove NaCl 6. Dewatering with a dewatering centrifuge  7. Dry 24 hours with far infrared radiation 8. Cut into small ones Particles with a high speed cutter 9. Testing fiber size and microorganisms

So the raw material is the soybean residue, (i.e. the filter cake) used in step 8 of the manufacturing process of the aqueous soybean infusion line A is obtained. That backlog usually contains an insoluble substance with a 1/10 N HCl solution according to the Japanese Pharmacopeia is hydrolyzed. This is followed by neutralization with a 1/10 N NaOH solution according to the Japanese Pharmacopeia. In the next step, the NaCl that is formed is removed Wash away with water. Then dewatering takes place and then far infrared drying over a period of about 24 hours, with the water content is reduced from 80% to 20%. The material prepared in this way is included a high-speed cutter to fine Particles, e.g. B. with a maximum particle diameter of about 2.0 µm, preferably 1.0 to 2.0 µm, cut.  

Finally, the fiber size is checked and one Examination for microorganisms.

The residue mentioned above, which is an intermediate the manufacturing process of soybean infusion, usually contains an insoluble substance. These Substance is hydrolyzed as explained above is to increase the percentage of fibers contained.

The one produced according to the list 2 according to the invention Soy cellulose has different properties than usual received residue and thus becomes a distinction compared to known products as "soy fibers" or "soy cellulose".

Based on the list 2, the components usual soybean residues with those of the invention compare received. The usual residues included an abundance of organic compounds, but the manufacturing process according to the invention are eliminated, the a soybean residue that is a high percentage contains fibers.  

Lineup 21

In tests to determine the absorbency of the Soyfacellulose for water and oil became the weight of one  cloudy soybean infusion mixed with 10% safflower oil was assigned the value 100%. The cloudy soybean infusion 10% and 20% soy cellulose were added. On in this way the following percentages of the of the Soy cellulose absorbed water or oil determined.

The soy cellulose produced according to the invention is for production of soybean food products. To the 0.3 to 0.5% by weight of the soy cellulose can be emulsified deploy.

The following is an example of the use according to the invention described. The percentages are based on weight of the food product unless otherwise stated.

It does not make up more than 30% of an inexpensive vegetable oil used. The oil becomes an aqueous soybean infusion added, which contains 0.1 to 0.3% soy cellulose. The obtained mixture are 0.1 to 0.3% of an alginic acid derivative or gelatin (e.g. 0.1 to 0.3% propylene glycol alginate), 0.3 to 0.5% sucrose, 0.01 to 0.1% of a polyphosphate  (e.g. 0.01 to 0.1% sodium hexametaphosphate) Antioxidant, no more than 3% of a fruit wine (e.g. not more than 3% brandy) and optionally 0.1 to 0.5% of a sucrose fatty acid ester (hereinafter referred to as "sugar ester" designated) added. After that, the mixture homogenized and at a low temperature (e.g. not higher than 10 ° C) aged 8 to 10 hours, resulting in a achieved perfect gelling and whipped cream or Foam cream is obtained. As a result of the addition of soy cellulose can be from the mixture in a homogenizer produce an excellent emulsion. (The state of the emulsion is possibly that of a colloidal solution in which the soybean protein particles close to the soy cellulose particles (half cellulose) bound and around the circumference of the vegetable fat particles are arranged around.) The addition of the alginic acid derivative promotes the conversion of the oil foam into a plastic one or moldable foam, which results in the product has improved heat resistance and at 30 to 35 ° C does not collapse.

The sugar ester, which is a hydrophilic emulsifier, is called suitable emulsifier in the mixture by adding the Soy cellulose and alginic acid derivative for aqueous soybean infusion has been obtained and soybean protein and contains soy with lecithin, which is hydrophilic,  has proteophilic and lipophilic properties.

The sugar ester that can be used is as above indicated to be a sucrose fatty acid ester. The Sugar ester has the following formula:

in which -COR represents the fatty acid residue. The fatty acid preferably consists of one or more saturated Fatty acids with 12 to 16 carbon atoms, e.g. B. lauric acid, Myristic acid and palmitic acid.

A sugar ester that can be used in the invention is under the Trade name Nitroester at "The Japan Sugar Refinery Co., Ltd. "available.

When using the 3 additives in combination, i. H. the Soy cellulose, the alginic acid derivative and the sugar ester,  a synergetic effect of these three additives can be achieved.

Are z. B. two of these three additives, e.g. B. the soy cellulose and the alginic acid derivative, previously mixed with one another and the sugar added later leaves a thorough one Mixing these three additives does not result in the result that no stable product of high quality is obtained becomes. If, on the other hand, the alginic acid derivative and the sugar ester can be mixed together at the same time Mix with a homogenizer in a satisfactory manner Emulsify way, making the product an inadequate Has dimensional stability and separation from the serum occurs.

Only one of these three additions will be independent of the others used, its amount must be increased. The product can thereby becoming poor in taste and inedible.

The combined use of these three additives thus promotes the best possible use of the properties of the individual additives by compensating or eliminating those already mentioned Disadvantages, so that from the aqueous soybean infusion Whipped cream or foam cream with good and satisfactory physical properties is obtained.  

In Table I are properties such as the viscosity, the Condition, taste and dimensional stability of the three additives, d. H. soy cellulose, alginic acid derivative and Sugar esters, used individually and together, are specified.

Table I

The sedimentation rate emerged in the course of investigations a particle of those produced according to the invention Whipped cream or foam cream according to Stoke's law Law as below.

Stoke's law:

where D _{P is} the diameter of the particle ρ _{s is} the density of the particle (g / cm³), ρ _{i is} the density of the dispersion medium (g / cm³), g is the acceleration due to gravity (cm / s²) and η is the viscosity of the dispersion medium (liquid) (g / cm s). Since η was found to be 0.35 experimentally, v is calculated from the equation given above to 0.16 cm / h. These results suggest that the viscosity and physical properties of the particles of the product produced according to the invention are close to those of the particles of a milk emulsion.

A typical composition of the whipped cream or foam cream that can be produced with the invention is given in Table II.
Ingredients% by weight

Soybean infusion 68.49 Soy cellulose 0.3 vegetable oil 30.00 Alginic acid derivative (propylene glycol alginate) 0.2 sugar ester 0.1 sucrose 0.3 sodium polyphosphate (as an anticoagulant
medium for protein by pH adjustment) 0.01 antioxidant 0.3 fruit wine 0.3

A mixture of the ingredients listed in Table II is stirred at a temperature of not more than 8 ° C and cold homogenized at a pressure of 490 to 981 kPa. After the emulsification has ended, the mixture is at a Temperature of not more than 10 ° C for about 8 to 10 hours aged to yield the target product.

Accordingly, the invention is the manufacture of a Whipped cream or high quality foam cream allows, at the unexpected raw materials are used, d. H. an aqueous soybean infusion along with those noted above three additions, their combined use into one synergetic result that does not result from use one of these additives alone through the Achieve using a combination of two of these additives leaves. Furthermore, by using the alginic acid derivative improves the viscosity of the product, causing sedimentation the soy cellulose and part of the protein prevented becomes. The addition of an antioxidant can also prevent the development of an unpleasant smell, the mainly through the oxidation of unstable oils like linoleic acid or linolenic acid.  

The manufacturer called a whipped cream or foam cream General requirements appearing for cream as follows:

• (1) Cream or foam should form within one constant duration.
• (2) The product should be dimensionally stable.
• (3) Serum separation should not take place.
• (4) durability, gloss and taste properties are supposed to be outstanding.

The vegetable whipped cream produced according to the invention or foam cream meets all of the above Requirements.

Table III shows the surface tension and the Viscosity of the whipped cream produced according to the invention or foam cream at different temperatures.  

Table III

The soybean whipped cream produced according to the invention or - Foam cream points towards one made from milk cream Whipped cream has superior beatability and foamability on. It results in a 40 to 100% increase in volume, excellent physical properties and durability and keeps its shape at a high temperature of 30 up to 35 ° C.

The following are methods of manufacturing others Soybean food products than that described above Whipped cream or foam cream, e.g. B. for the production of  frozen dessert, ingredients, vegetable drinks and Dessert explained.

It should be noted that in the manufacturing process these other products the same, on the same principle based practices can be applied to a similar Result as in the above manufacturing process of whipped cream or foam cream. In in other words, these other soybean products will get that almost the same procedure as that for Making whipped cream or foam cream is applied however, only the composition or conditions are minor be changed, e.g. B. by partially changing the Starting material or the quantities to be used.

The making of others, different from whipped cream or Foam cream differentiating soybean food products will be described in detail below.

(1) Frozen dessert food such as ice cream or ice cream

The temperature and the temperature shown in Table II have been changed Composition.

The frozen dessert is made by inserting it  not more than 30% (e.g. 5 to 30%) of a vegetable oil, along with not less than 68.49% (e.g. 93.49%) of the Soybean infusion according to the changed weight percentage of vegetable oil. The mixture of ingredients after aging at a temperature of -20 ° C or hardened underneath. The composition of the other ingredients Table II remains unchanged.

Typical compositions of the frozen dessert or the soybean-based ice cream are shown in Table IV.
Ingredients% by weight

Soybean infusion 93.49-68.49 Soy cellulose 0.3 vegetable oil 5.00-30.00 Algic acid derivative (propylene glycol alginate) 0.2 sugar ester 0.1 sucrose 0.3 sodium polyphosphate (as an anticoagulant
for protein by pH adjustment) 0.01 antioxidant 0.3 fruit wine (e.g. brandy) 0.3

The mixture of the above ingredients is at stirred at a temperature of not more than 8 ° C and below a pressure of 490 to 981 kPa cold homogenized. To The emulsification is terminated at a Temperature of not more than 10 ° C for about 8 to 10 hours aged before they reach the temperature of -20 ° C or is cured underneath to give the target product.

(2) food ingredients, etc.

These include e.g. B. mayonnaise, ketchup, salad dressings, spread sauces etc. based on soybeans. These can be make by adding a small amount of spices, e.g. B. cinnamon, garlic caraway, etc. or pulp to the composition given in Table II, the other factors and conditions remain unchanged.

(3) Vegetable drinks such as soybean drinks, etc.

These can be made by limiting the amount of vegetable oil, which is not more than 30% by weight (e.g. 5 to 30% by weight) is while the amount of aqueous soybean infusion is on not less than 68.49% by weight (e.g. 90.39 to 68.49% by weight) is increased and about 3 to 4 wt .-% of a salt such as NaCl be added.  

A typical composition of the soybean beverages produced using the invention is given in Table V.
Ingredients% by weight

Soybean infusion 90.39-60.49 soy cellulose 0.3 vegetable oil 5.00-30.00 alginic acid derivative (propylene glycol alginate) 0.2 sugar ester 0.1 sucrose 0.3 sodium polyphosphate (as an anticoagulant
for protein by pH adjustment) 0.01 antioxidant 0.3 fruit wine (e.g. brandy) 0.3 NacCl3.0-4.0

The mixture of the above ingredients is stirred at a temperature of not more than 8 ° C and cold homogenized under a pressure of 490 to 981 kPa. When the emulsification is complete, the mixture at a temperature of not more than 10 ° C approximately  Aged 8 to 10 hours to give the target product.

(4) dessert such as jelly, yogurt, pudding, etc.

This can be produced in that the composition stabilizers used according to Table II replaced by gelatin in an amount of 0.2 to 0.3 wt .-% while the other conditions remain the same.

A typical composition of a jelly according to a use according to the invention is given in Table VI.
Ingredients% by weight

Soybean infusion 68.49-68.39 Soy cellulose 0.3 vegetable oil 30.00 sugar ester 0.1 sucrose 0.3 sodium polyphosphate (as an anticoagulant
for protein by pH adjustment) 0.01 antioxidant 0.3 fruit wine (e.g. brandy) 0.3 gelatin 0.2-0.3

The mixture of the above ingredients is stirred at a temperature of not more than 8 ° C and cold homogenized under a pressure of 490 to 981 kPa. After the emulsification has ended, the mixture is at a Temperature not higher than 10 ° C about 8 to 10 Hours aged to yield the target product.

Claims (4)

1. A method for producing an aqueous soybean infusion, characterized by process steps in which

• - the husks are removed from soybeans,
• the soybeans are crushed into particles with a maximum particle size of about 0.1 mm,
• - 20 parts by weight of water are mixed with 1 part by weight of the chopped soybeans,
• - The mixture obtained is heated for about 45 to 50 minutes at about 100 ° C with steam, and
• - To achieve a soybean infusion that is free of sludge and bitter taste, the heated mixture is vacuum filtered and the filtrate obtained is deodorized.

2. Process for the production of soy cellulose, characterized by process steps in which

• - the husks are removed from soybeans,
• the soybeans are crushed into particles with a maximum particle size of about 0.1 mm,
• 20 parts by weight of water are mixed with 1 part by weight of the chopped soybeans,
• the mixture obtained is heated with steam at about 100 ° C. for about 45 to 50 minutes,
• the heated mixture is vacuum filtered to remove the solid residue,
• - the residue is soaked in water,
• - the soaked residue is hydrolyzed in 0.1 N HCl,
• the residue treated with the HCl is neutralized with 0.1 N NaOH to form NaCl,
• the NaCl is separated from the residue by dissolving in water,
• - the residue treated in this way is dried, and
• - The dried residue is cut into particles with a maximum particle size of 2.0 microns.

3. Use of the aqueous prepared according to claim 1 Soybean infusion and that prepared according to claim 2 Soy cellulose for making whipped cream or foam cream based on soybeans. 4. Use of the aqueous prepared according to claim 1 Soybean infusion and that prepared according to claim 2 Soy cellulose for the production of a frozen dessert dish.