DE713621C - Process for making soybean meal - Google Patents

Description

Method of Making Soybean Meal The invention relates to a method for processing from soybeans to ground food, consumption: or Feed.

It is known that the soybean fruit is valuable in considerable amounts Contains nutrients, preferably fat and protein. The use of soy as a food or feed. requires, however, one that removes the bitter substances present or destructive treatment.

When processing soybeans it is a coffee substitute It has been proposed to use soybeans whole and, if necessary, peeled Condition of bending with acidified, hot, preferably boiling water to subjugate and then the result of this treatment in an unstable, for Decomposition tendency over or over soybeans after soaking with sugar solution Can be roasted sharply at high temperatures.

Other suggestions for embittering have been to cut the soybeans treat with steam or heat them to rao to 300'C. It's also beautiful a short, about to minutes - steam treatment at 7 o 'C and negative pressure application suggested. Distill, though. thereby substances from the bean, but it remained still. a bitter and typical bean taste. A roast of the bean the type of coffee roasting not only leads to undesirable material changes the soybean, but also an uneven product because of the core in the taste and appearance is different from the rest of the bean.

According to a different procedure, because of the inevitable large loss of substance is useless for the practice and one of the natural Soybean is a different product, the soybeans are said to be crushed Condition subjected to an acidic wet treatment at 12 ° C, then thoroughly washed, dried by heating to 70 ° C. and finally ground.

According to the invention, the production of soybean meal takes place under Applying a treatment of the whole soybeans with hot, acidic Water and this in such a way that this treatment at your temperature of 70 up to 75'C: takes place, after which the beans are dried and ground.

In this way, finite high yield and avoidance of Decomposition of nutrients - a product obtained in the form of meal, semolina or fine flour, which is free of harmful and undesirable substances and in its composition the raw soybean.

In addition, the result after the grinding process is great shelf-stable as well as completely neutral in taste and leans in the color of baking flour.

Furthermore, the products of the new process are very large Swellability, which is of great importance for their use for baking purposes.

The treatment of soybeans can be carried out in such a way that soybeans are first soaked in acidified water and, if necessary, re-soaked Rinse using a treatment to remove existing contaminants from pure @Vass; it follows at 7o to 75 "C. Because the soy is more than its own weight able to absorb water, there is sufficient acid from the soaking process available for hot, acidic wet treatment. One might use for the hot wet treatment of the soaked beans again acidified water.

For the acidification of water, which amounts of acid in relation to water Requires from, for example, 1 to 1 percent by weight, ka @ mi sulfuric acid, phosphoric acid, Acetic acid and the like can be used. If necessary, after the hot, acidic nala treatment the acid will be neutralized. So you are able to give the product a to give increased mineral salt content. When working with phosphoric acid is recommended Neutralization with lime, which means that when the treated soybeans are washed, the Phosphate remains with the goods.

Otherwise one uses z. B. N. Sodium hydroxide.

The goods present after drying and grinding are tasteless and through a subsequent heat treatment, the respective application zi @ -, eclz be adjusted. It is z. B. initially preheated at temperatures of 35 to 5o ° and then gradually gradually increasing the temperature until the milled product is the desired color or your desired biscuit, cocoa or coffee-like etc. Taste.

The flavor and color depends only on the duration or the temperature degrees used. this heat treatment of the ground material away. Brief heating as well as heating at low temperatures, e.g. B. under i oo "C, leads to a biscuit-like tasting product, yellowish-colored, longer and higher heating results in a product with a cocoa-like taste, more brownish Coloring, still further increasing the temperature and the duration of the heating provides a product that tastes and looks like coffee. The temperatures to be used are always below the temperatures used for normal coffee roasting. It is advisable, after the heat treatment of the ground product has been completed to cool quickly.

The method is carried out, for example, as follows: iokg Soybeans are not crushed in i o kg of water, which is about i ', (),' o contains one of the aforementioned acids, soaked. After the beans are complete are swollen, you wash them or bring them directly into hot water a temperature of; -o to 75'C. After the beans a: = to 2 hours in that left in hot water. they are dried and ground.

Peeling can also be carried out after drying.

The debittered flour is heated in a heating device at slow increasing temperature, starting with about 35 ° C, and. temporary interruption of the Heat applied until the desired flavor is achieved and then moved chilled immediately.

The process, which is characterized by simplicity and economy, supplies completely harmless for human nutrition and also for feed purposes, neutral or savory and the requirements of the consumer industries directly adapted products always of the same quality.

Claims (2)

PATENT CLAIMS: i. Process for the production of soybean meal by Treatment of the -Linz shredded soybeans with hot. acidic water, thereby characterized in that this treatment is carried out at a temperature of 7o to 5 ° C. whereupon the beans are dried and ground. 2. The method according to claim i, characterized in that it is neutralized after the acid treatment. procedure according to claim 1 and 2, characterized in that the flour to achieve .eines Biscuit or cocoa flavor slowly and gradually to correspondingly higher temperatures is heated.