JPS6016565A - Preparation of soybean flour product - Google Patents

Abstract

PURPOSE:To obtain a soybean flour product having fine texture, giving smooth feeling to the palate, free from grassy smell, and suitable for soya milk drink, cake, etc., without producing bean curd refuse, economically, by crushing unswollen soybeans in frozen state, and heating the obtained soybean flour. CONSTITUTION:Unswollen soybeans are crushed in frozen state to obtain soybean flour (>=98% of the flour is the powder of finer than 500 mesh). The objective product can be prepared by heating and drying the above soybean flour.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a soybean powder product that is used at home, etc., as a soy milk-like drink made with hot water or as an ingredient for confectionery.

Conventionally, to make this soybean flour product, the soybeans were immersed in water to sufficiently swell them, then wet-pulverized, the pulverized soybeans were adjusted to moisture and steamed, and then the okara was separated and made into soymilk. 5 muri,
Soy milk containing hot air was dried. However, the manufacturing process is complicated and takes a long time, which increases manufacturing costs, and a large amount of okara is produced, resulting in wasted materials and complicated processing of okara. The purpose of the present invention is to eliminate the above-mentioned drawbacks all at once, and to improve the manufacturing aspect.
Our aim is to provide soybean powder products that are superior in terms of cost and quality.

The characteristic means of the method for producing soybean powder products according to the present invention is to freeze soybeans in a non-swelled state into powder, heat the soybean powder obtained by crushing the soybeans, and then dry the soybean powder products. The effects of the seven actions are as follows:

By using grinding and freeze grinding, a sufficiently fine and uniform powder can be obtained for all types of products such as whole soybeans, dehulled soybeans, and defatted soybeans. As a result, the soybeans are simply frozen.
The process of pulverizing and heating can be done in less oil than in the past, eliminating the production of bean curd and reducing the odor caused by the use of water. It is now possible to offer this excellent soybean flour product, which is advantageous in terms of cost and resource conservation, and has no off-odor.

Next, an example will be shown -j-.

Whole soybeans, dehulled soybeans, defatted soybeans, etc., are pulverized using a low-temperature pulverizer in a non-swelled state and frozen at 1/00' CC, for example, particles with a particle size of J60 mesh or less. ♂o% or more, preferably j00
The pulverized soybeans are pulverized so that the particle size exceeds /%, and the resulting crushed soybeans are first heated in wet steam at 0°C for 70 minutes, and then heated to /θO~/j O'
C, desirably /θj~//J" Heat for about j minutes at C to make dry soybean powder. Then, keep in mind the need and package it in appropriate amounts and store it at home for soy milk-like drinks and dishes. 1° for products used as materials, etc.

Claims (1)

[Claims] A method for producing this soybean flour product, which involves freezing and pulverizing soybeans in an unswollen state and heating the soybean powder obtained by the pulverization.