JPS59216555A - Production of dried soybeans - Google Patents

Abstract

PURPOSE:Soybean grains are irradiated with far infrared rays in an atmosphere of low absolute humidity to effect rapid drying of soybeans without boiling and dehydration operations and remove the bad smell characteristic in soybeans. CONSTITUTION:Soybean grains are irradiated with far infrared rays, preferably of 5-12 micron wave length in an atmosphere of low absolute humidity so that the temperature of the grains is raised higher than that of the atmosphere, preferably lower than 18 deg.C. And preferably, the wave length of the rays is made gradually longer, as the moisture content of the grains is lowered. Thus, the so beans are dried, preferably until the water content comes down to 10-8%.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention enables drying and drying of soybean fat and protein without causing any thermal, physical, or structural changes.
The present invention relates to a method for producing dried soybeans suitable for application to a method for producing soybeans for seeds that involves deodorization.

Soybeans contain an ideal ratio of polyunsaturated fatty acids and the highest quality soybean protein, and are also rich in vitamins and minerals, making them the most excellent food and known as the meat of the fields. It is used as a processing raw material.

However, soybeans are non-endosperm grains, and protein accounts for 50% or more of the tissues and components that make up the cotyledons, making it difficult to apply artificial high-heat drying methods to soybeans. Natural drying is a process in which heat waves in sunlight are absorbed by tissue components, and drying progresses from within without destroying the tissue. Therefore, cracking due to overdrying of the seed coat hardly occurs, and a drying result that does not impair shelf life and activity can be obtained.However, due to the humid weather during the soybean harvest period, natural drying work is significantly delayed1-1.
At present, it is difficult to find a means to dry a large amount in a short period of time as it requires a lot of labor.

By the way, soybeans have a unique bean odor that is difficult to remove, so they are used only in extremely limited fields. This bean odor peculiar to soybeans is present in soybean fat.
Conventionally, soybeans were deodorized by physical means such as heating, steaming, and boiling, but although it was possible to remove the soybean odor to some extent, it took a long time to heat, steam, etc. During this time, fats and proteins undergo heat changes and deteriorate or melt, losing their remaining amount, and soybeans soften or harden under heat, resulting in two disadvantages.

In view of these points, the present invention provides far infrared ray irradiation that produces the same effect as the natural drying method, and heat treatment between soybean grains and inside the house.
Our main purpose is to propose a method for producing dried soybean scraps that can quickly dry soybeans as living organisms and eliminate soybean odor by setting the humidity appropriately. Dry P with almost no soy odor when the soybeans in the active state are immediately crushed and milled into flour.
The secondary purpose is to propose a method for producing R soybeans.

The purpose of irradiation with far infrared rays according to the present invention is not simply to increase grain temperature and reduce water transpiration, but also to increase This is based on the fact that the drying effect (effective heat absorption for C and the drying condensation effect of soybean component molecules caused by excitation vibration) occur simultaneously by resonating with the thermal energy waves of the polymeric substances that make up the C. .

However, if the wavelength is less than 5μ, the heat penetration into soybeans will be small.
This results in surface υH heat, resulting in an increase in intergranular temperature, which is disadvantageous due to the formation of soybean surfaces. Moreover, at wavelengths of 12 μm or more, heat absorption increases and the whole soybean grain temperature rises too much, resulting in soybean overgrowth. Dry indoor air is constantly kept at a low temperature by air conditioning or ventilation to keep the absolute indoor temperature low. Then, when far-infrared rays begin to be irradiated, the grain absorbs the radiant heat, creating a condition where the temperature is several degrees higher than the room temperature. If this condition continues, the difference between the intergrain desirability (value measured as grain temperature) and the wet bulb temperature of the room air will be large, resulting in a decrease in relative humidity. This means that the epidermis (
accelerates drying of seeds). In this case, since there is a temperature difference between the intergranular air and the indoor air, a natural moon current is occurring, so the indoor air's 'jli ilj! I No ventilation required.

The following describes the disadvantages of this method of drying soybeans at high temperatures. Since soybeans are non-germinospermic grains, their tissues and components are mostly protein, so compared to starch, the higher the temperature, the more they absorb moisture. For example, according to data on the relationship between grain temperature changes and water retention fJ in brown rice tissue (Food Agency), starch has a water retention capacity of 15% at grain temperature of 7.5°C, 21.3% at 18'C, and 2 at 23°C.
While it hardly changes at 1.9%, liver juice, which is a protein component, has a concentration of 178% at 7.5''C, 288% at 18℃,
At 23°C, the moisture absorption increases as the temperature increases, reaching 318%. Therefore, even if it appears to have been transferred or manipulated, moisture is actually seeping inside, and it has not reached its essential state of dryness and destruction.

By the way, the moisture content of soybeans during distribution is 15-12% in accordance with inspection standards, but when adding to powder, the moisture content of soybeans must be 10-8% in order to operate without clogging the mill. Further drying is required. However, if the soybeans are steamed at high temperatures or roasted for a long time, the fat melting ratio will increase and protein translocation will occur, which will impair the activity of the soybean as a food. By extending the duration of far-infrared daughter irradiation, it is possible to maintain the active state of soybeans and to make the soybean odor almost invisible. in this case,
It is necessary to appropriately control the intergranular temperature depending on the degree of dryness.

Example 1 The relationship among the heat source, intergranular temperature, and humidity to reduce the soybean sample containing about 16% to below the inspection standard value of 14% is shown below. In the laboratory at a temperature of 13°C and a relative humidity of 60%, quartz tube electric heater A, infrared (visible light part) electric heater B, and far infrared wavelength (5 to 12μ) irradiation 5C were applied to sample soybean D.
The intergranular temperature and humidity in the separated state are as shown in Table 1 below.

According to this table, although the intergranular humidity (humidity of the grain body) is around 14% for both A and B, the soybean components can maintain their active state because they are treated at high temperatures, and the components change ML +, T. This results in variations in the results of germination tests. In addition, wrinkle grains appeared in some parts after 2 days of being left at room temperature, and the intergranular humidity returned to 14.5% after 1 week of being left to stand. According to C, the soybean surface slightly became glossier 1.0 hours (600 minutes) after irradiation, and no coating was observed. Also, even if you change the type of soybean, the
No deviation was observed in the values in the table.

Example 2 Using a soybean sample with a soybean temperature of 3 to 4°C and a moisture content of 14.6%, the volume was 4000 ml, the floor area was 460 m', and the ceiling height was 8.
Sample weight 5 when 30 kg of soybeans are stacked together in 5 bales and wrapped with a heat-insulating sheet on the inner wall of the refrigerator.
Table 2 shows the relationship between the moisture content of 00g of soybeans and the temperature of soybeans measured by far-infrared irradiation.

When I chewed LeanPul soybeans at a soybean moisture level of 11%, I could barely detect any soybean odor, and when the soybean moisture content decreased, a taste test showed that it was the same.

The soymilk was made into powder at a moisture content of 10%, but no clogging occurred after milling, and when the soymilk was refined and tasted, it became odorless. After 28 days of drying, an inspection using a Liengle dog revealed that the gloss had improved and no malting or overgrowth was observed. It has been found that as the moisture content of soybeans decreases, by keeping the soybean temperature low, the balance between the contractile action of the epidermis and cotyledons can be maintained.

To set the soybean temperature to a low level, set the far infrared irradiation wavelength to 8~
By setting the wavelength to a long wavelength of 12μ, 5J capability is achieved. When we conducted a germination test on dried soybeans, the germination rate was approximately 1. OO%, the elongation rate of most of the buds is the same, and the germination vigor is also very good.

As described above, according to the present invention, in an atmosphere with low absolute humidity, the temperature of soybean grains is set higher than the atmospheric temperature by far infrared irradiation, so that the denaturation of dried soybeans when using the conventional high temperature drying method is It is extremely suitable as soybean for seeding because it does not cause any oxidation, maintains its active state as well as the natural drying method, and has a low germination rate. Moreover, when using the natural drying method, the temperature and humidity fluctuate between daytime and nighttime for dogs, so it is necessary to adequately control the temperature.
Although a special constant temperature room is required, such equipment and labor can be eliminated.

Further, according to the present invention, in a W IJ air with low absolute humidity, the temperature of large soybean grains is set higher than the atmospheric temperature by far infrared ray irradiation, and as the humidity of the soybean grains decreases, the far infrared ray irradiation is performed. By gradually increasing the wavelength, it is possible to obtain the required extremely low soybean grain humidity simply by continuing the far-infrared irradiation without involving steaming and dehydration methods as in the past. Therefore, dry soybeans in the active state can be immediately pulverized into flour, and active soybean flour with almost no soybean odor can be obtained.

Claims (1)

[Claims] 1. A method for producing dry soybeans, characterized in that in an atmosphere with low absolute humidity, the temperature of soybean grains is set higher than the ambient temperature by irradiation with far infrared rays. 2. In an atmosphere with low absolute humidity, far-infrared rays were irradiated at a temperature higher than the soybean grain temperature relative to the ambient temperature, and as the soybean grain humidity decreased, the far-infrared irradiation wavelength was made too thick. Characteristic dry soybean production method. 3. The method for producing dried soybeans according to claim 1, wherein the soybean grain temperature is kept at 18°C or lower.