JP3098249B2 - Method and apparatus for removing soy bitterness - Google Patents

Description

The present invention relates to a method for removing bitterness of soybeans, which comprises exposing soybeans to a heated airflow at a temperature of 100 ° C. or more in a vortex bed, and an apparatus for performing the method. Related.

It is known that soybeans cannot be tasted immediately by humans due to the enzymes contained in their natural state. These enzymes not only cause bitterness, but also hinder the digestion of soy. Therefore, it is common to remove bitterness when processing soybeans. Soy must be peeled for further processing.

From DE-A 2 354 617 a method and an apparatus for peeling soybeans by thermal shock treatment are known. 100 ° C for no more than 10 minutes in a vortex bed
And then subjecting to collision while the core is still hot and resilient. There, crushing is performed when the core is crushed into two at the same time. At the same time, the bitterness is removed during the thermal shock treatment of the soybeans in a vortex bed. This method has indeed proven itself as a way to cut soybeans and other similar hard-shelled fruits.

It is an object of the present invention to improve a method and a device for streamlining the processing of soybeans by reducing energy costs. In order to solve this problem, the present invention proposes a characteristic method described in claim 1). Surprisingly, this method cuts energy costs by half,
It turned out that the best results were obtained.

A method for disinfecting hard-shell fruit, in particular cocoa beans, is known from DE 34 44 091 A1. That is, following the heat treatment in the vortex bed, the hardwood is transferred to a heat retention stage, where its inherent temperature and humidity effects are interrupted for a period of time. During this heat retention stage, the hot moisture generated from the hardwood produces the desired disinfection, and bacteria that may develop due to contamination of the hardwood due to the nature of the product itself, its conditions during ingestion and transport. be killed. However, this publication states that in order to save energy costs, a secondary treatment carried out in a heating vessel for a longer period of time following the hot air treatment of soybeans in a vortex bed which is carried out for the purpose of removing bitterness of soybeans There is no suggestion about the treatment. Nevertheless, this publication shows that the method according to the invention can add a double effect, ie sterilization in a known manner.

The gas used in the vortex bed is generally air, but inert gases such as CO ₂ , nitrogen, etc. have been proposed for various uses.

In order to ensure that the heating vessel has the required temperature at the start of the secondary treatment, the heating vessel can be preheated, for example to the operating temperature, as in other aspects of the method of the invention. Anyway, such preheating is necessary when the temperature of the heating vessel at the start of the processing step is almost the ambient temperature. Such preheating is not required when treating soybeans in a continuous series of individual charges.

In order to achieve the best uniform results, the invention proposes a method in which the residence time spectrum in the swirl bed can be homogenized by means of an auxiliary conveyor device.

In order to carry out the method according to the invention, the devices used for other purposes in the above-mentioned published German patent application are suitable in principle. That is, an apparatus having the configuration requirements described in claim 10), and this apparatus is described in claim 11)
Or it can also have the requirements described in 12).

It is preferred, however, that a device having the requirements as defined in claim 7) always ensure the correct processing temperature, so that the required source temperature is obtained, especially when the device according to the invention departs from a cold state. .

Conveniently a cooling device is connected to the outlet of the heating vessel, which achieves cooling of the soybean to be treated, so that a change in taste after falling below the minimum moisture is prevented. Besides, rapid cooling keeps favorable conditions for microorganisms such as mold for a long time.

 Hereinafter, the present invention will be described in detail with reference to the drawings.

In the case of the embodiment shown in FIG. 1, the soybeans are introduced into the swirling bed, for example via a sloping wetting device 1 which is provided with the water necessary for the treatment of the soybeans, generally at least 10% by weight, in particular 11 to 13% by weight. Will be sent. Of course, if the soybeans are already supplied with this type of moisture, no wetting is necessary.

The supply to the swirl bed is performed from the product inlet 3, and the discharge from the swirl bed is performed from the product outlet 4. A conveyor device 5 is arranged in the swirl bed 2 so that the soybeans are discharged from the swirl bed 2 after a uniform residence time in the swirl bed.

The swirl bed 2 further has two heated flow supply ports 6. A heated air stream having a temperature of 140 ° C. or more is supplied from the supply port into the swirl bed 2. The temperature is preferably 150 ° C. or higher. It was surprising that a relatively high temperature with a correspondingly high thermal energy was then provided. And nevertheless, there is a huge energy savings overall. Moreover, the best results are obtained only with the parameters described in claims 1) to 6). The discharge of the heated air takes place from the outlet 7. The heat treatment of the soybeans in the swirl bed 2 is achieved by means of a supply of heated air, the continuation of which is at a temperature at which the soybeans are above 100 ° C., usually between 110 ° C. and 125 ° C. (real temperature).
Is set to be It is generally shorter than 5 minutes,
In particular, it takes about 1 to 3 minutes. The moisture of the starting material then plays a minor role. Usually, it is assumed that the natural moisture of the beans is sufficient to carry out a kind of boiling process inside the wick to destroy the bitter enzymes. However, in order to maintain uniform starting conditions, it is advantageous for the beans fed to the vortex bed to have a starting water content of at least 10% by weight, usually 11 to 13% by weight. This is the purpose of the wetting device 1 described above.

The soybeans coming out of the product outlet 4 of the vortex bed 2 are heated, and in the case of FIG.
Where it is secondarily treated for 10 to 60 minutes. Soy continues to be exposed to the action of the inherent temperature for at least 10 minutes,
Water that does not leak from the heating container 9 promotes enzyme destruction.

The heating vessel 9 is conveniently insulated and has a preheating device 20 which can be temporarily connected between the insulation and the metal outer wall. Via this heating device, the heating vessel 9 is heated to at least the temperature required for starting, that is, generally to the temperature of the beans or the operating temperature. When this is achieved, the preheating device 20 is shut off to prevent energy waste. Theoretically, especially in the case of weak insulation of the heating vessel 9, it is possible to supply the heating vessel via the heating device 20 with an amount of heat that exactly compensates for its heat loss. Heating device for that
20 could be reduced to lower heating capacity. However, it may be advantageous to provide a regulating device for accurately setting the temperature of the heating vessel. The regulating device has a temperature sensor 21 and a regulating circuit 22 for the heating device 20 connected thereto in the heating vessel 9.

An elevator 11 is connected to an outlet 10 of the heating vessel 9. After the completion of the secondary treatment via this elevator, the soybeans carried out of the heating vessel 9 are fed to the cooling device 12. This cooling device is a horizontal cooler in the embodiment of FIG. The soybeans from which the bitterness from the cooling device 12 has been removed are placed in containers, for example, bags.
Enter inside 13. Soy is carried in these bags.

In the embodiment of FIG. 2, the same components as those of FIG. 1 are denoted by the same reference numerals. The heated air entering from the supply port 6 and being supplied to the swirl bed 2 is sent by a blower 14 and heated in the heating device 15 to the above-mentioned temperature. The discharge of the heated air via the outlet 7 is provided by a ventilation fan 16. An air purification device 17 configured as a filter is connected upstream of the ventilation fan. The parts separated through the air purification device, in particular the shell, are discharged at 18 places.

In the embodiment of FIG. 2, the feed worm 8 and the elevator 11 of FIG. The soybeans here enter directly from the swirl bed 2 into the heating vessel 9 and from the heating vessel into the cooler 12. This cooler is a vertical cooler. The refrigerant is discharged through the ventilation fan 19.

Of course, the method of the present invention can be used in combination to facilitate soybean peeling. In that case, the impact peeling is theoretically possible even before putting in the heating vessel 9, but it is convenient to take it off after leaving the heating vessel 9. Since part of the skin is undoubtedly considerably stripped off in the heating vessel 9, it may be advantageous to first provide a sieve or other separating device following the heating vessel to remove the already separated skin. Prove it. Utilizing the method of the present invention in this manner to facilitate scalping already provides sufficient cooling during de-skinning (eg, pneumatic separators), impact bombardment, and subsequent subsequent separation steps. If so, subsequent cooling may not be necessary. On the other hand, if desired, a single separation step after impact impact (the use of a rubber roller peeler is also conceivable) may be sufficient.

The following embodiments of the method of the present invention were implemented using the apparatus shown in FIG.

Example 1 12.2% water by weight, urease 2,23 (measured as grams of solvent and milligrams nitrogen per minute of action time per minute), 8230
Feeding soybean having 0 units of antitrypsin (trypsin inhibitor unit) at a temperature of 14.9 ° C.
(Natural humidity was sufficient) and circulated into swirl bed 2 where soybeans were supplied with air at 166 ° C in the first section of swirl bed for rapid heating of soybeans The second section (where the soybean temperature obtained only had to be kept high) was supplied with air at 148 ° C. Still 126 ° C
The exhaust gas from the swirl bed 2 having a temperature of was circulated, heated again, and introduced into the swirl bed. The residence time of the beans in the vortex bed was 3 minutes.

After the beans have exited the swirl bed 2, the beans 10
It became 0 ° C or more, that is, 110,5 ° C. At this temperature, the soybeans were placed in the heating vessel 9 and left there for more than 20 minutes. Heating vessel 9
The soybeans were preheated and insulated so that the heat loss of the beans was 3.4 ° C, so that the soybeans still exited the container 9 at 107.1 ° C. It was then rapidly cooled in the cooling device 12 so as to exit as quickly as possible at a temperature of about 70 ° C. to 25 ° C., where conditions to protect against possible damage germination occurred.

Subsequent analysis revealed that the remaining water content was 8,
It contained 4% by weight, 0.11 urease, and 11400 antitrypsin.

Example 2 Soybeans having the same starting values as in Example 1 were treated in approximately the same way, only the residence time in the heating vessel 9 was 40 minutes. The temperature at the outlet of the soybean heating vessel 9 was still 103,8 ° C.

The result of the analysis is a residual moisture of 8.8% by weight, which can be seen as being within the tolerance range as compared with Example 1, and that the residence time in the heating vessel 9 has no effect on the residual moisture at all. Means. This is because the container 9 is closed and does not leak humidity.

The contents of urease and antitrypsin could be further reduced, ie to 0,07 and 7900 respectively.

Example 3 Heating vessel 9 with the same starting materials and treatment as in Example 1
The effect of extending the residence time to 60 minutes was investigated.

The result of the analysis shows that the temperature of the beans at the outlet of the heating vessel 9 is 101,5
At a degree C, the residual water content was 8.2% by weight, the urease content was 0.40, and the antitrypsin content was 5900. This indicates that even longer values of dwell can be removed, even if the values achieved are generally sufficient. It is also considered that when the residence time is extended, the temperature of the beans may drop to 100 ° C. or less in the heating container 9 in some cases. This is undesirable. The only solution is to increase the temperature in the swirl bed 2 or extend the residence time in the swirl bed 2. The residence time can be set very accurately by means of the auxiliary conveyor device 5.

Example 4 Soybean of Example 1 already having sufficient moisture
The effect on bitter removal was examined by further moistening with steam.

Soybean temperature at the end of steaming in the humidifier 1 is 3
3,3 ° C. The temperature in the first section of the swirl bed 2 was the same as in Example 1, but 147 ° C in the second section.
And the temperature was only slightly lower than in Example 1, and the exhaust temperature was 125 ° C. Soybeans reach heating container 9 at 113,1 ° C, and after 40 minutes, 104,3 ° C
Came out.

The results of the analysis showed a residual water content of 9.1% by weight and a urease content of 0.1
5. The antitrypsin content was 9,400. This is 10
Starting humidities of between% and 15%, in particular between 11 and 13%, have been shown to give the best results, whereas increasing the humidity again reduces the bitter removal effect.

Example 5 Soybeans having a starting temperature of 18.9 ° C. were again passed through the wetting apparatus 1 to slightly reduce the heat energy supply in the swirl bed 2. The temperature in the first section reached 165 ℃. The temperature in the second section was 145 ° C. and the speed of the auxiliary conveyor device 5 was increased so that the residence time of the soybeans in the swirl bed 2 was only 2.5 minutes.
The beans became 111,5 ° C. at the outlet of the swirl bed 2 or the feed worm 8 and stayed in the heating vessel 9 for 60 minutes.

The results of the analysis were residual water content of 8,7% by weight, urease content
0,06, the content of antitrypsin was 6,900. Example 3
The effect of the vortex bed temperature on the final result can be seen in comparison with.

Example 6 The effect of the residence time in the swirl bed 2, that is, the effect of the flow rate of the bean material, was examined. But at the same time, in that case wetting device 1
It was also investigated whether the additional wetting in gave better results.

In that case the starting material is at 19,0 ° C. and 35,0
Heated to ° C. The airflow in the first section of the swirl bed 2 is 19
0 ° C., part 170 ° C., soybeans are in swirl bed 2 for 2 minutes, then into heating vessel 9 at 119,5 ° C., stop there for 10 minutes, then 107,5 ° C., which means that the temperature in the vortex bed and the temperature at the outlet of the heating vessel 9
This indicates that the temperature could be further reduced without being lowered to 100 ° C or lower.

Subsequent analysis showed that the residual moisture was 7.9% by weight dryness. However, bitter removal has a urease content of 0.05,
A satisfactory result with an antitrypsin content of 8200 was shown.

Example 7 A higher rate of flow through the apparatus of FIG. The temperature of the first section of the vortex bed 2 is
At 185 ° C and at 175 ° C in the second section, the residence time was only 1.5 minutes. As a result, it was found that the specific energy saving was high.

After keeping the soybeans in the heating container 9 for only 10 minutes,
Dispensed at 5 ° C. As a result of analysis, the residual moisture was 9.2% by weight, the urease content was 0.09%, and the antitrypsin content was 13,500.

Example 8 To further reduce bitter removal, Example 7 was repeated, but the residence time in heating vessel 9 was extended to 20 minutes. The beans exited heating vessel 9 at 106.2 ° C. As a result of the analysis, the residual water content was 9.3% by weight, the urease content was 0.08%, and the antitrypsin content was 10,400.

Example 9 Now, it was attempted to increase the charge and make the bitter removal better than in Examples 7 and 8. In the same manner as in Example 7, the temperature of the first section in the swirl bed 2 was increased to 205 ° C, and the temperature of the second section to 188 ° C. As a result, the soybeans entered into heating vessel 9 at 125,8 ° C. and exited at 109.2 ° C. after 15 minutes. The resulting heat loss is
Insulation plays a major role, and in some cases heating devices 20
It turned out to be balanced through.

As a result of the subsequent analysis, the soybean had a residual water content of 8.3% by weight, a urease content of 0.01% and an antitrypsin content.
8300.

Example 10 Compared to Examples 1 and 4, the temperature in the first section was 168.
Soybeans were fed directly to the swirl bed 2 in which the temperature of the second section was 146 ° C. After staying in the heating vessel 9 for 40 minutes, the soybeans were taken out at a final temperature of 107,2 ° C. and had a residual moisture of 8.9% by weight, a urease content of 0.05% and an antitrypsin content of 8700.

In all cases, West Germany Patent No. 23
Compared to the treatment without using a heating vessel as described in Japanese Patent No. 5461, it was confirmed that not only the analysis value was improved but also the energy consumption was reduced by 40 to 60%.

Many variants are possible within the framework of the invention. FIG. 2 shows that it is possible and preferable to completely eliminate the feed device 8 between the swirl bed 2 and the heating vessel 9. However, if a feed device is used, any feed device can be used, but a feed worm 8 (FIG. 1) in a closed casing is particularly well suited. Since the heat loss can be kept low in this case, it may even be possible to mount a preheating device such as a heating vessel 9 on the casing of the feed worm. Of course, heating devices do not require such pre-heating devices. This is especially true when heat loss due to the insulation is small. Furthermore,
It is known to use another auxiliary conveyor, for example a worm conveyor, in place of the conveyor device 5 having the illustrated entrainer. As is clear from the above description, the temperature was set so that the soybeans were still at least at the outlet of the heating vessel 9.
100 ° C, and in each case may drop to 90 ° C,
In any case, the temperature is preferably 70 ° C. or higher.

In addition, since the heat loss is small in the apparatus shown in FIG. 2, it is natural that the temperature in the swirl bed 2 can be reduced correspondingly in the above example. In this way, especially when the residence time in the heating vessel 9 is long, the temperature is lowered to 150 ° C.
By lowering the temperature to 40 ° C, the residence time in the vortex bed is shortened and the penetration performance is increased. Further, it is a matter of course that the wetting device 1 is used only when the water content of the soybean is 9 to 10% by weight or less.

[Brief description of the drawings]

FIGS. 1 and 2 show two embodiments of the apparatus used to carry out the method of the present invention. In the figure, 1 ... wetting device, 2 ... vortex bed, 3 ... product inlet, 4
… Product outlet, 5… Conveyor device, 6… Heated air flow inlet, 7… Heated air flow outlet, 8… Feed worm, 9… Heated container, 10… 9 outlet, 11… Elevator, 12… Cooling device, 13… Bag, 14… Blower, 15…
Heating device, 16 Ventilation fan, 17 Air purification device, 18
Skin outlet, 20 ... Heating device, 21 ... Temperature sensor, 22 ...
Control circuit.

Claims (11)

(57) [Claims] 1. A method for removing bitterness of soybeans by exposing soybeans to a heated gas stream at a temperature of 100 ° C. or more in a vortex bed (2), wherein the initial humidity is at least 10% by weight, especially 11 to 13% by weight.
Is supplied to the swirl bed (2), if necessary, in a pre-wet state and exposed to a gas at 140 ° C. to 250 ° C. in less than 5 minutes until the soybean specific temperature reaches 100 ° C. or higher, (9) In 10-60 without supplying heat substantially more
A secondary treatment for minutes. 2. The method according to claim 1, wherein the heating vessel (9) is preheated to at least 100 ° C. before starting the secondary treatment. 3. The method according to claim 1, wherein the soybeans are
A method characterized by having an inherent temperature of 110 ° C to 125 ° C. 4. The method according to claim 1, wherein the soybeans are exposed to a stream of heated gas in a vortex bed for 1 to 3 minutes. 5. The method according to claim 1, wherein the residence time spectrum in the swirl bed (2) is made comparatively suitable by an auxiliary feeder (5). 6. The method according to claim 1, wherein the soybeans are cooled following treatment in the heating vessel (2). 7. The method of claim 1, wherein the soybean is exposed to a heated gas stream at a temperature of 100 ° C. or higher in a vortex bed to remove the bitterness of the soybean.
An apparatus for performing the method according to any one of the preceding claims, comprising a swirl bed (2), wherein the swirl bed has a product inlet (3),
In a device having a product outlet (4), at least one heated air flow supply port (6), and a heating container (9) connected to the product outlet (4), the heating container (9) is temporarily connected. Device comprising a possible preheating device. 8. The apparatus according to claim 7, wherein a control circuit for adjusting the preheating device is provided to equalize the temperature in the heating vessel (9) and / or the heating vessel (9). A device characterized in that a cooling device (12) is connected to the outlet of 9). 9. An apparatus for performing the method according to any one of 1) to 4), wherein the soybean is exposed to a heated gas stream at a temperature of 100 ° C. or more in a vortex bed to remove the bitterness of the soybean. The device has a swirl bed (2), which has a product inlet (3), a product outlet (4), at least one heated air supply (6) and a product outlet (4). ), A heating vessel (9) connected thereto. 10. The apparatus according to claim 9, wherein a soybean moistening device (1) is connected in front of the product inlet (3) of the swirl bed (2). 11. The apparatus according to claim 9) or 10), further comprising a supply device (5) for making soybeans inside the swirl bed (2) to pass through the swirl bed (2) uniformly. An apparatus characterized by the above.