JPH0739336A - Whole soybean powder and its production - Google Patents

Abstract

PURPOSE:To produce soybean powder suitable for a raw material for various kinds of foods including bean curd, a cake and bread at a reduced cost and to provide its production method. CONSTITUTION:This production method comprises the steps of (a) half-cutting soybean, (b) separating the skin from the half-cut soybean obtained in the above- step (a), (c) grinding the half-cut soybean separated in the above-process (b) using an impact grinder within a range of 0 to 25 deg.C while removing the grinding heat and (d) packaging the powder obtained in the above-process (c). The whole soybean powder is produced by this production method.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a full-fat soybean flour having a high water-soluble nitrogen index (NSI) which can be used as a raw material for various foods, confectionery, bread and the like, and a method for producing the same.

[0002]

2. Description of the Related Art A method for producing a full-fat soybean powder obtained by crushing raw soybeans is described in many documents including Japanese Patent Laid-Open No. 61-78477. Freeze-grinding is performed at a temperature, and a large amount of expensive liquefied nitrogen is used. Freezing and pulverization at such a low temperature not only wastes liquid nitrogen as a refrigerant,
The crushing efficiency is lowered due to the increase of the air density in the crusher, and the crushing energy is largely lost. Further, the crusher itself must be heat-insulated in order to prevent invasion heat (cooling), which makes the crusher expensive and makes disassembling and cleaning the crusher difficult. In addition, the powder coming out of the crusher has a fairly low temperature of -20 ° C to -30 ° C, etc., so if you are not careful enough to handle it, it will get wet with moisture in the air and the product will become a paste, It may lead to the growth of mold and germs during storage.

Further, since the full-fat soybean powder crushed at room temperature is subjected to a heat treatment to improve the crushability before crushing, the water-soluble nitrogen index (NSI) showing the degree of protein denaturation of the resulting soybean powder. ) Is 60 or less, the use as a food processing raw material is considerably limited. Depending on the product, NSI is 30 or less, and full-fat soybean flour, which is almost the same as yellow flour (kinako), is also in circulation.

[0004]

In view of the above problems, the present invention is a full-fat soybean powder which has less protein denaturation and is excellent in processing, and which consumes less energy and refrigerant and is crushed. The present invention proposes a method for producing full-fat soybean flour which is easy to handle.

[0005]

The constitution of the present invention proposed to solve the above-mentioned object is as follows.

1. a. A step of breaking soybeans in half, b. A step of separating the soybean and the epidermis, which are half-divided in a, c. The half-cracked soybean separated in the above step b is crushed at a temperature of 0 to + 25 ° C. by an impact type crusher while removing the crushing heat.
Milling within the range of d. A step of packaging the powder obtained in the step c, e. A method for producing a full-fat soybean powder as described above.

2. The weight-based average particle size of soybean powder is 25 microns or less, and the weight of particles with a particle size of 50 microns or less is 9
It is 0% or more, The full fat soybean flour manufactured by the method of Claim 1 characterized by the above-mentioned.

In the above-mentioned 1, the impact type crusher usually comprises an impact hammer rotating at a high speed and an impact plate provided inside the casing of the crusher. 1 in the direction of the board
It is repelled at a speed of about 00 m / sec, collides with an impact plate, and is further pulverized. However, a film-like substance with a low density such as soybean epidermis is resistant to impact force, and even if it is hit by an impact hammer, it stalls due to air resistance until it reaches the impact plate, and a sufficient impact force is obtained. Fine pulverization is difficult because it cannot be obtained. Therefore, it is important to crush the soybeans after removing the epidermis from the soybeans. Removing the difficult-to-grind epidermis not only improves grindability,
Since it leads to the removal of dust between the epidermis and seeds and the germ that exhibits bitterness, it is convenient for use as a raw material for food processing, including tofu production. Also, the dehulling process is convenient for milling, as it is accompanied by a decrease in water content of soybeans (about 1%) by heating (there is almost no decrease in NSI in this process).

In addition, since the crushing is performed by an impact force, the object to be crushed must be brittle to some extent. For this purpose, the atmospheric temperature at the time of pulverization needs to be low to some extent. However, if the crushing temperature is too low, the air density increases and the air resistance increases, which makes crushing rather difficult. In particular, the influence of the increase in the air density is greater in the fine powder than in the coarse powder, and reverberates significantly when the fine powder is made finer. When trying to perform fine pulverization in an atmosphere with a high air density, it is possible to increase the residence time of the material to be pulverized in the pulverizer, but the increase in the residence time results in loss of pulverizing energy, excessive consumption of refrigerant, This is not preferable because it leads to a reduction in the throughput. Therefore, the crushing temperature must be within the range of 0 ° C to + 25 ° C. By the way, at a grinding temperature of 0 ° C or lower, the average particle size cannot be reduced to 25 μm or lower due to an increase in air density.
At the above crushing temperature, crushing cannot be performed due to brittleness, so the average particle size becomes 25 microns or more. Although liquefied nitrogen is used as the refrigerant for removing the crushing heat, the supply of liquefied nitrogen is effective for preventing the oxidation of the powder of the product and preventing explosion during the crushing work.

When the crushing temperature is 0 ° C. or higher, the powder discharged from the crusher has a temperature of 10 ° C. or higher, so that it does not absorb moisture in the air and is easy to handle. Further, in order to facilitate the handling of the powder of the product, it is preferable to carry out the pulverization at a temperature lower by 10 to 15 ° C. than the atmospheric temperature. By doing so, the temperature of the soybean powder at the outlet of the crusher (bug filter) becomes almost the same as the room temperature, and thus the product powder is extremely easy to handle.

In addition, even when the crusher is disassembled and cleaned after crushing, the soybean powder adhering to the inside of the crusher will not be moistened by moisture in the air and will not stick to parts and pipes. Powder can be removed. Therefore, the subsequent washing is easy and the waste water is less likely to be polluted with soybean powder.

When the outside air temperature is + 20 ° C, the crushing temperature is + 10 ° C (outside air temperature -10 ° C) and -20 ° C.
Comparing the case of (outside air temperature -40 ° C), the consumption of liquefied nitrogen as a refrigerant is approximately 1 kg-liquefied nitrogen / kg-product powder to approximately 2 kg-liquefied nitrogen / kg-product powder, which is required for grinding. The electric power is 0.123kwh / kg-The product powder was 0.14
8kwh / kg-Product powder increases, and the average particle size of the product becomes coarser from 15 to 35 microns.

The powder having an average particle size of 25 microns or less and a particle size of 50 microns or less and a weight of 90% or more as described in the above 2 is close to the particle size distribution of wheat flour, and thus has a good NSI and a high NSI. It is excellent for food processing because it has a value of, and tofu, which does not produce okara from this flour, is mixed with wheat flour to produce various foods such as udon, cookies, pancakes and okonomiyaki. You can

[0014]

【Example】

 Example 1 Production of Soybean Powder A method for producing soybean powder of the present invention will be described below.

First, the surface of the soybean is peeled off by a peeling machine to break the soybean into half cracks. The mixture of half-cracked soybeans and epidermis is separated by wind force. At this time, the germ part is also removed together with the epidermis.

Next, the separated half-cracked soybeans are crushed by an impact crusher. At this time, liquefied nitrogen is directly injected into the crushing chamber of the crusher to suppress the crushing heat generated.

Finally, the crushed powder was heat-sealed into an aluminum-coated bag having both a light-shielding property and a gas barrier property to obtain a product (average particle size 15.4 μ).

Outside temperature = + 20 ° C., crushing temperature = +
10 ℃ Half-split soybean supply = 115KG / HR, Liquefied nitrogen supply = 120KG / HR Power consumption during crushing = 14.24KGH, Product temperature = +
20 ℃ Yield in dehulling process = 86.7%, Yield in crushing process = 99.3% Overall yield = 86.1% NS after crushing
I = 90.1% Example 2 Production of Tofu Hereinafter, an example of production of tofu which does not produce okara using the soybean flour produced by the present invention will be described. This manufacturing method is almost the same as the manufacturing method of a tofu shop in a normal town, but it is characterized by the fact that the resulting tofu contains okara. Don't give out. a. Add 38.5 kg of water to 7 kg of soybean flour and stir well. b. Soak for 30 minutes. c. Add 40 g of defoamer (brand name Emulgie 88). d. Transfer to a heating pot. At this time, add 7 kg of water. e. Steam from the superheated boiler is blown into the soybean powder aqueous solution and heated for 6 minutes to obtain soymilk. At this time, 11.9 kg of steam is condensed in soymilk, so the weight of the finished soymilk is 6
It becomes 4.4 kg (9.6 Brix%). f. Using a mixed coagulant of calcium sulfate and glucone,
Silk-cured tofu is produced by the coagulant liquid under-casting / soy milk driving method.

The silken tofu containing okara, which is produced from the soybean powder of the present invention by the above-mentioned method, is almost comparable to the silken tofu prepared by removing the okara using normal whole soybeans. Met.

Example 3 Production of Udon The production example of Udon using the soybean flour produced according to the present invention will be described below. a. 200 g of soybean flour is mixed with 800 g of medium strength flour. b. Add 480 g of water to the mixture and knead well (use fresh water instead of salt water). c. Place in a plastic bag and let sit for 1 hour. d. After chaffing, leave overnight. e. After rolling to a thickness of about 2.5 mm, it is cut into a width of 4.5 mm to make raw noodles. f. Boil in plenty of boiling water for about 9 minutes.

The udon produced by the above-mentioned method was characterized by having a sufficient elasticity without adding salt, and having less boiled elongation than ordinary udon. If the amount of soybean powder added was 20 wt% with respect to the wheat flour, the blue odor of soybeans was almost unnoticeable.

Example 4 Production of Cookie An example of production of a cookie using the soybean flour produced according to the present invention will be described below. a. Sift together 70 g of wheat flour and 30 g of soybean flour. b. Knead 50 g of butter until pomade. c. Add 50g of sugar to b and mix well. d. Add 2 egg yolks to c and mix further. e. Add a small amount of vanilla essence to d and mix. f. Add wheat flour and soybean flour from a to e and mix them together so as not to knead to make a cookie dough. g. Wrap the dough in a plastic wrap and let sit for about 30 minutes in the refrigerator. h. Roll the dough out of the refrigerator with a rolling pin and remove it with a die. i. Bake h in an oven at about 160 degrees for 15 minutes.

The cookie to which the soybean powder produced by the above method was added was delicious without worrying about the blue odor of soybeans. Also,
The soybean flour according to the present invention had a very good compatibility with wheat flour, and even if soybean flour was added, cookies could be made with the same feel as when made only from wheat flour.

[0024]

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce a full-fat soybean powder having a high NSI while suppressing both the consumption of the refrigerant and the consumption of electric power to be low, and the It is easy to handle and, in addition, it is easy to clean the crusher and does not pollute the drainage.

In addition, tofu, udon, made from the product powder,
Cookies were good.

Claims (2)

[Claims] 1. A. A step of breaking soybeans in half, b. A step of separating the soybean and the epidermis, which are half-divided in a, c. The half-cracked soybean separated in the above step b is crushed at a temperature of 0 to + 25 ° C. by an impact type crusher while removing the crushing heat.
Milling within the range of d. A step of packaging the powder obtained in the step c, e. A method for producing a full-fat soybean powder as described above. 2. The weight-based average particle size of soybean powder is 25 microns or less, and the weight of particle size 50 microns or less is 90.
% Or more, the full-fat soybean flour produced by the method according to claim 1.