JP2003310195A - Method for production of whole fat soybean powder and whole fat soybean emulsion - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for production of a whole fat soybean powder with granular smooth palate feeling free from spherical ruggedness, and to provide a method of production for a whole fat soybean emulsion obtained by processing the soybean powder, easily usable for production of various kind of foods, excellent in preservability. <P>SOLUTION: The method for production of whole fat soybean powder with granular smooth palate feeling free from spherical ruggedness rolls and draws the whole grain of soybean in production of the whole fat soybean powder from a dried whole grain of soybean without crushing or shearing. And the whole fat soybean emulsion excellent in preserbability, is produced by adding water and ethanol to the powder. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing granular full-fat soybean powder having no spherical irregularity obtained by uniformly spreading and stretching whole grain soybeans that have been dehulled and dehypocotyled, and water It relates to the production of high-concentration emulsions with the addition of ethanol.

[0002]

2. Description of the Related Art Conventionally, Japanese Patent Laid-Open No. 56-32967,
JP-A 61-37075, JP-A 60-141247
There are many proposals, such as Japanese Patent Laid-Open No. 10-295308, to process whole-grain soybeans into fine powders and provide them for the production of tofu and soymilk, but all of them have a problem of granularity and are smooth. It has not been possible to obtain a full-fat soybean powder having a pleasant texture. Studies have shown that the graininess of these powders is due to the grinding method and ability of the equipment.

A method for removing the odor peculiar to soybeans by heating the soybeans is disclosed in JP-A-59-179045.
JP-A-61-31058, JP-A-62-69
Various processing methods such as 960 publication have been proposed,
Both require large equipment and complicated processes. result,
The high production cost is reflected in the products, and widespread use of whole soybean flour has not been achieved.

Furthermore, Japanese Patent Laid-Open No. 60-141247,
In the methods proposed in the past, such as JP 62-11068 A, JP 10-99037 A, JP 11-196804 A, etc., a method for storing soymilk or paste obtained from whole soybean flour has been studied. It has not been done, and it turned out to be impractical for distribution.

[0005]

SUMMARY OF THE INVENTION In view of the above points, the present invention has been completed based on many years of research and experiments, and it is a simple process from whole grain soybeans to full fat soybean powder and full fat soybean emulsion. Is manufactured and applied as a new inexpensive food material to various food products.

[0006] In the past, as for the method for producing a full-fat soybean powder, such as those disclosed in JP-A-53-66468 and JP-A-59-232052, any grinding method may be used as long as it can grind whole-grain soybeans. I am trying. Further, the particle size may be 100 to 200 mesh, 400 mesh, 600 mesh, or any other fine particle.

However, when the present inventors tried the textures of the respective powders, it goes without saying that the 100-mesh powders currently on sale are 600-mesh and 100-mesh powders.
It was found that even the 0-mesh powder had a rough texture, and a smooth texture was never obtained.

When the present inventors observed the powder having various particle diameters with a microscope, it was confirmed that not only 100 mesh (see FIG. 2) powder but also 600 mesh (see FIG. 3) and 1000 mesh (see FIG. 4) fine particles were observed. It was discovered that even powder has spherical irregularities. From the above results, the cause of the rough feeling of the conventional powder is
In addition to the fineness of the particle size, it was found to be spherical irregularities of the powder. It was found that the problem to be solved is to provide a uniform fine powder having no spherical unevenness.

Further, it was found that the soybean component in free water has an extremely high deterioration rate due to oxidation and the action of microorganisms, and therefore it is necessary to improve the preservability.

[0010]

[Means for Solving the Problems] In order to solve the above problems, the following means were adopted. First, the whole soybeans are molted,
A known technique can be used to remove the hypocotyl portion. Next, in order to process about 20%, 40%, and 60% soybeans into a uniform fine powder without spherical unevenness, the desired total fat should be spread and stretched rather than crushed. Obtain soybean powder (see Figure 1). In other words, the non-heated full-fat soybean powder having a smooth texture is obtained by spreading and stretching in a dry manner like stretched crow bandage rather than crushing. In addition,
In this step, heat generated during processing must be prevented from being applied to the material in order to prevent heat denaturation of the protein.

Next, the non-heated full-fat soybean powder obtained as described above is heated at 110 to 135 ° C. for 30 seconds to 5 minutes by a microwave or the like to obtain a heated full-fat soybean powder.

Unheated full fat soybean powder in a weight ratio of 5 to 70
%, Water 30 to 95%, ethanol 1 to 5%, and the mixture is stirred and emulsified to obtain a non-heated full fat soybean emulsion.

5 to 70% by weight of heated full-fat soybean powder,
Adjust to 30-95% water, 1-5% ethanol, stir,
By emulsification, a heated full fat soybean emulsion is obtained.

Although the stirring time and the rotation speed of stirring in the production of both the non-heated and heated emulsions differ depending on the concentration of the full-fat soybean powder, the stirring rotation speed for emulsification is 10 per minute.
As a guide, it is about 0 to 5000 rotations and about 5 to 20 minutes.

In both the non-heated and heated emulsions, the green odor peculiar to soybeans is removed by adding ethanol at the time of production. In addition, the water molecules that make up the emulsion and hydrogen bond with ethanol to deactivate the function of free water and suppress the activity of microorganisms.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION Dried whole grain soybeans that have been dehulled, dehybridized and roughly crushed are uniformly stretched by a dry spreading type grinder equipped with a cast iron mortar and a cooler, and have no spherical unevenness. An unheated full fat soybean powder is obtained. At this time, other processing machines can be used as long as they can finely spread and stretch the solid matter.

The unheated full-fat soybean powder obtained in the above step is treated with microwaves, a heating type agitator, etc., at 110-1.
A heated full-fat soybean powder is obtained by heating at 35 ° C. for 30 seconds to 5 minutes. In this step, the unsaturated fatty acid contained in the soybean component acts to form hydroperoxide, which is converted to a carbonyl compound, and the lipoxygenase that causes the bad taste of soybean protein is deactivated. The heat treatment also inactivates the lectin, which is a protein that acts to agglutinate human red blood cells. Furthermore, most of the microorganisms attached to the soybean powder are also killed by this heat treatment.

The non-heated full-fat soybean powder and the heated full-fat soybean powder obtained in the previous step are 5 to 70% by weight and 30 to 9 water.
It is adjusted to 5% and ethanol 1 to 5%, stirred and emulsified to obtain an unheated full-fat soybean emulsion and a heated full-fat soybean powder.

When making unheated and heated full-fat soybean emulsions, hot water can be used and heating can be carried out during stirring. However, as for the addition of ethanol, after the temperature of the emulsion has dropped to a boiling point of ethanol of 78.3 ° C. or lower, preferably 50 ° C. or lower, the weight ratio is adjusted to 1 to 5%, and the mixture is sufficiently stirred.

During the above heating and stirring, 100 to 100 minutes for 10 to 30 minutes.
By keeping the temperature at 115 ° C, lipoxygenase is inactivated even in the non-heated full-fat soybean powder, and the green odor peculiar to soybean can be removed.

Various kneaders such as bean kneaders and candy kneaders can be used to produce high-concentration (high-viscosity) unheated and heated full-fat soybean emulsions.

To the non-heated and heated full-fat soybean emulsion obtained in the previous step, 3% by weight of ethanol in the above conditions was added, and the mixture was thoroughly stirred and refrigerated at 5 ° C. for 1 month. Does not change. The ethanol disappears when heated during secondary processing.

[0023]

[Example 1] When the present inventors prototyped full-fat soybean powder with various processing machines, a dry spreading mill equipped with a cast iron mortar and a cooling function was used to produce an extremely smooth textured non-heated product. A full fat soybean powder was obtained. However, even with the same stone mill method, there were some which could not produce a desired full-fat soybean powder having a smooth texture.

[0024]

Example 2 The unheated full-fat soybean powder obtained in Example 1 was processed into a heated full-fat soybean powder by heating with a microwave or a plate heater at 130 ° C. for 3 minutes under the above conditions. , The green odor of raw soybeans disappeared.

[0025]

Example 3 Under the above conditions, the non-heated full-fat soybean powder was adjusted to 35% by weight and 65% water, and emulsified by stirring at an electric motor equipped with a stirring propeller at 1500 rpm for 20 minutes. We were able to. For confirmation, the completed unheated full-fat soybean emulsion was diluted with water so that the full-fat soybean powder component was 10% by weight, and a precipitation experiment was conducted. It was found to be completely emulsified. Next, the same result was obtained under the condition that the water was replaced with hot water and heated at 100 ° C. or higher during stirring.

[0026]

[Example 4] Under the above conditions, the heated full-fat soybean powder was adjusted to 35% by weight and 65% water, and emulsified by stirring at 1500 rpm for 20 minutes by an electric motor equipped with a stirring propeller. I was able to. For confirmation, the completed heated full-fat soybean emulsion was diluted with water so that the full-fat soybean powder component was 10% by weight, and a precipitation experiment was conducted. It was found to be completely emulsified. Next, the same result was obtained under the condition that the water was replaced with hot water and heated at 100 ° C. or higher during stirring.

[0027]

[Example 5] Heated water was added to the heated full-fat soybean powder and the heated full-fat soybean emulsion obtained in the previous step, and the whole-fat soybean component was stirred at a concentration of 8 to 15% by weight to facilitate mixing. Soybean milk of full-fat soybeans having a smooth texture and no texture was obtained. Similar results were obtained with water instead of hot water. In addition,
At this time, various food materials and flavors can be added.

[0028]

Example 6 The non-heated full-fat soybean powder obtained in the previous step is adjusted to 13 to 20% by weight and 87 to 80% water, and the mixture is stirred and emulsified. Next, after heating to 100 to 115 ° C., 7
By lowering the temperature to 0 ° C. or lower, adding bittern and leaving it to stand, a full-fat soybean tofu with a rich and deep taste was easily obtained.
It has a smooth and fresh texture and taste without a rough feeling, and is sufficiently satisfactory. Similar results were obtained with the unheated full fat soybean emulsion obtained in the previous step. In addition,
At this time, various food materials and flavors can be added.

[0029]

[Embodiment 7] The unheated full-fat soybean powder obtained in the previous step is dissolved in water so that the weight ratio becomes 10 to 20%, and easily boiled with a household hot plate etc. The yuba of fatty soybeans was obtained. The texture is smooth and rich without any feeling of roughness, and is sufficiently satisfactory. Similar results were obtained with unheated full fat soybean emulsion.

[0030]

[Embodiment 8] The heated full-fat soybean powder and the heated full-fat soybean emulsion obtained in the previous step were used for bean jam, bread, curry, stew, mayonnaise, cheese fondue, noodles, porridge, fried egg,
By adding an appropriate amount of tsukune, hamburger, croquette, confectionery, frozen dessert, okonomiyaki, paste, etc., it was possible to easily obtain a food with a new taste and texture that was not available before.

[0031]

EFFECTS OF THE INVENTION Soybeans have long been said to be meat in fields, and have been used as extremely nutritious foods. It is also widely recognized as a promising plant protein from the viewpoint of production efficiency. However, despite the efforts of the food industry, processed soybeans are traditional foods such as tofu and natto, or defatted soybean flour is used as a bulking material. I'm slow.

In view of the present situation, the present inventors have focused on the contradiction that soybean is recognized as a useful food resource but the demand does not increase. There are various possible usages for increasing soybean demand, but the most promising one is full-fat soybean powder. At this time, a big barrier is the granularity of the powder, which is not rough and has a smooth texture, so that it cannot be applied to tofu or soy milk, or to other foods. Soybeans are delicious and cheap,
Furthermore, if processing into material shapes that are easy to use in the production of various foods is realized, we believe that demand for soybeans will grow, which in turn will contribute to food problems. .

The present invention is disclosed in JP-A-59-179045, JP-A-62-69960 and JP-A-11-332.
Since it is not a manufacturing method in which whole-grain soybeans are soaked as in Japanese Patent No. 496, large equipment and complicated steps are not required. As a result, it becomes possible to provide a large amount of full-fat soybean powder to the market at low cost. Furthermore, if it is sealed in a container, it can be stored for a long period of time, and if it is used together with an oxygen scavenger, it can be stored for a longer period of time, which is extremely convenient and economical.

Since the protein of the non-heated full-fat soybean powder obtained in the previous step is not heat-denatured, full-fat tofu or full-fat soy milk,
It can be provided as a raw material for manufacturing full-fat yuba, natto, etc. As a result, if it is introduced into the tofu industry, severe labor at the manufacturing site will be greatly reduced and improved.

A food with a new flavor can be easily produced by simply diluting this full-fat soybean emulsion with water or the like and adding it in various food production processes, and it is a powerful material for developing new foods and markets.

What is inconvenient when handling various powders in the field of food production is powdering and insufficient mixing. The present invention solves this problem by processing full-fat soybean powder into an emulsion. It became easy to mix with other ingredients.

The unheated and heated full-fat soybean powder obtained in the previous step contains very little free water and is not in an environment in which microorganisms propagate. Therefore, it can be stored at room temperature for 3 months or more.
If you put a deoxidizing material in a container and seal it, it can be stored for a longer period of time. Therefore, it can be bought and stored and is extremely economical.

[Brief description of drawings]

1 is a 200 × photomicrograph of a full fat soy flour according to the present invention.

FIG. 2 is a 200 × photomicrograph of 100 mesh currently on sale.

FIG. 3 is a 200 × microscopic photograph of 600 mesh currently on sale.

FIG. 4 is a 200 × photomicrograph of 1000 mesh currently on sale.

Claims (4)

[Claims] 1. Dried soybeans are dehulled, hypocotyledonized, and split into two pieces.
After roughly crushing into 40% and 60%, there is no spherical unevenness obtained by uniformly spreading and stretching without applying heat with a dry spreading type grinder without immersing in water or hot water. A method for producing a non-heated full-fat soybean powder characterized by a granular shape. 2. An enzyme such as lipoxygenase, which causes a blue odor peculiar to soybean by subjecting the unheated full-fat soybean powder obtained in the process of claim 1 to dry heat treatment at 110 to 135 ° C. for 30 seconds to 5 minutes. A method for producing a heated full-fat soybean powder, which comprises deactivating protein and sterilizing at the same time. 3. The unheated full-fat soybean powder obtained in the process of claim 1 is adjusted to 5 to 70% by weight, 30 to 95% of water, and 1 to 5% of ethanol, and the mixture is freely stirred and emulsified. A method for producing a non-heated full fat soybean emulsion, which comprises inactivating the function of water and suppressing the activity of microorganisms. 4. The heated full-fat soybean powder obtained in the step of claim 2 is adjusted to a weight ratio of 5 to 70%, water 30 to 95%, and ethanol 1 to 5%, and stirred and emulsified to obtain free water. A method for producing a heated full-fat soybean emulsion, which comprises inactivating the function of sucrose and suppressing the activity of microorganisms.