JPS62100256A - Separation of soybean embryo - Google Patents

Abstract

PURPOSE:To enable almost complete separation of soybean embryo in high yield, by subjecting a crushed soybean containing soybean embryo to a specific treatment to effect the expansion of only the soybean embryo and separating the expanded soybean embryo from unexpanded divided soybean cotyledons taking advantage of specific gravity difference. CONSTITUTION:Crushed soybean containing soybean embryo (preferably concentrated soybean embryo) is maintained in high temperature and pressure state for a specific period and released to a low-pressure environment to effect the expansion of only the soybean embryo to 1.5-5 times. The expanded soybean embryo is separated from the residual burnt but unexpanded soybean cotyledons taking advantage of specific gravity difference.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention produces 100% soybean powder from crushed soybeans containing soybean germ.
The present invention relates to a novel method for separating soybean germ that enables almost complete separation of soybean germ at a high yield close to .

(Conventional technology) Soybean germ contains about 10% glycosides, mainly glossy saponin A.
I, A2. The glossy saponins Al and A2 contain T, U, and m, and have strong dietary effects. Tsuyasaponins Al and A2 are known to have antioxidant, antilipidemic, and anticholesterol effects, and are known to be effective in the treatment and prevention of obesity, high blood pressure, liver dysfunction, heart disease, etc. It has been known that it is an extremely valuable food.

However, until recently, there was no established method for collecting soybean germs, so
2nd column, lines 11-12). In recent years, research has begun on methods for separating and recovering soybean germs from soybean cotyledons and skins, and the applicant has developed a method for separating whole soybeans into cotyledons, germs, and skins (Japanese Unexamined Patent Publication No. 1982-82063). This is my suggestion. This method involves the process of using soybeans as half-split cotyledons,
For example, in the manufacturing process of soymilk, natto, and tofu, soybean germ is separated and recovered in its original form, and although soybean germ can be completely and cleanly recovered, it has not been developed as a method for recovering large amounts of soybean germ. It wasn't something I was looking for.

On the other hand, oil manufacturers are selling soybean oil! ! ! When producing soybeans, a large amount of soybeans are crushed (split and crushed) and then rolled and compressed to produce oil. This crushed soybean material contains small pieces of soybean cotyledons (approximately 90%), soybean germ (
(approximately 2%), skin (approximately 8%) and other black weed seeds (approximately 0
．． 1%). As a method of utilizing the soybean germ in this crushed soybean material, the above-mentioned Japanese Patent Publication No. 56-39176 discloses that the soybean germ content is concentrated by repeating sieving and wind selection. (referred to as the germ). The concentrated soybean germ thus obtained had a soybean germ content of only about 50 to 60% at most, although the sieving and wind selection required much effort.

This is because even though the skin can be removed by wind selection, the specific gravity of the soybean germ and the split soybean cotyledons are about the same and they cannot be separated, and even if they are sieved, the shapes of the soybean germ and the split soybean cotyledons are the same. This is because separation of what is and what does not work.

Therefore, it is desired to develop a method for completely separating and recovering soybean germ from this concentrated soybean germ.Moreover, the method of recovering soybean germ from this crushed soybean product and concentrated soybean germ requires the recovery of a large amount of soybean germ. (Problem to be solved by the invention) In view of the above-mentioned current situation, the present inventor has researched a new method for separating soybean germ, and as a result, the present inventor has discovered a new method for separating soybean germ. It was discovered that when mixed soybean crushed material is maintained at high temperature and high pressure for a predetermined period of time and then released under low pressure, only the soybean germ swells or swells, while the small soybean cotyledons and skin are only scorched and do not swell or swell in any way. It is a completed invention. That is, the method of the present invention expands only the soybean germs mixed therein by subjecting crushed soybean products and concentrated soybean germs to a specific treatment, thereby causing a difference in specific gravity from the remaining small broken soybean cotyledons, etc., and separating the soybean germs by specific gravity. It is an object of the present invention to provide a method for separating soybean germ, which makes it possible to substantially completely separate soybean germ from broken soybean cotyledons and the like using a method.

(Means for Solving the Problem) The gist of the present invention is to maintain the crushed soybean mixture containing soybean germ under high temperature and high pressure for a predetermined period of time, and then release it under low pressure, thereby reducing only the soybean germ by 155 to 5 times. The present invention provides a method for separating soybean germ, which is characterized in that the expanded soybean germ is separated from the remaining small broken soybean cotyledons, etc., which are only charred but do not expand in any way, by a specific gravity separation means.

The soybean fragments refer to a mixture of soybean germs, broken soybean cotyledons, skins, etc., and the so-called concentrated soybean germs are made by subjecting the soybean fragments to sieving, wind selection, etc. to increase the blending ratio of soybean germs. The more it is used, the easier the separation and recovery of soybean germ becomes and the higher the recovery rate becomes.

Maintaining the crushed soybean material under high temperature and high pressure for a predetermined period of time and then releasing it under low pressure means that only the soybean germ in the crushed soybean material is expanded using a grain expander (commonly known as a bomb). However, this does not negate the possibility of inflating it by other means. High temperature and high pressure generally means heating the grain expander for about 10 minutes to bring the inside of the processing chamber to 7.
．． It refers to a state of high pressure and high temperature of about 5 atmospheres, but it goes without saying that it is not limited to these values.

Due to the high temperature conditions in the processing chamber, raw soybean germs, broken soybeans, etc. are in a pregelatinized state. Generally speaking, discharging to low pressure means opening the lid of the processing chamber and suddenly discharging to normal temperature and pressure, but it does not necessarily have to be under normal pressure, and the key is to differentiate between the high pressure state and the low pressure state at the time of discharge. It is sufficient if the pressure difference causes the soybean germ to expand. The degree of expansion is usually in the range of 1.5 to 5 times, but there may be cases where the expansion is outside this range. Even if the soybean germ is expanded in this manner, the broken soybean cotyledons and skin are simply scorched and do not exhibit any expansion. The burnt and broken soybean cotyledons are used as feed.

(Effects of the Invention) The method of the present invention creates a difference in specific gravity by expanding only the soybean germ in a mixture of soybean germ and split soybean cotyledons, and completely separates the soybean germ by specific gravity separation. Because of this, crushed soybeans, which were previously considered to be a waste of food,
The soybean germ that has further expanded or expanded can be almost completely separated and collected from the concentrated soybean germ, making it possible to easily collect the expensive soybean germ. According to the method of the present invention using crushed soybean products or concentrated soybean germs as a starting material, it has become possible to recover a large amount of soybean germs.

In addition, the expanded soybean germ obtained by this method is
Since this product is similar to the processed soybean germ product described in JP-A-60-126078, it can be provided as an excellent food as described in the same publication. Burnt, broken soybeans are not thrown away, but have value as feed.

Example 1 From the crushed mixture containing the germ, cotyledons and rind generated during the soybean molting process, the cotyledons and rind were first removed by wind screening and sieving, and then 14 to 60 mesh pieces were collected by sieving. Then, the soybean germ was subjected to wind selection to obtain concentrated soybean germ. This product contained 60% soybean germ and 4.2% crude fiber, and the germ was approximately 30 times more concentrated than the raw soybean.

5 kg of this concentrated soybean germ was transferred to the processing chamber of a grain expander (manufactured by Taiyo Koneki) (commonly known as Bakudan) (diameter 1 shaku, length 1 shaku 5 kg).
2) and continue heating for about 10 minutes until the pressure in the room reaches 7.
When the pressure reached 5 atm, the cup in the processing chamber was opened and the temperature and pressure were suddenly ejected. Among the processed concentrated soybean germs, all soybean germs were expanded, and the degree of expansion was approximately 2 to 2.5 times in most cases, but the degree of expansion was approximately 1.5 times Q. There were also some items that had expanded to about 5 times their original size. The small pieces of soybeans were simply burnt and did not show any expansion.

When this mixture of expanded soybean germ and unexpanded small broken soybeans was subjected to specific gravity separation using a specific gravity sorter (manufactured by Kawa Sangyo ■), the soybean germ and small broken soybeans were separated neatly, and the soybean germ was 97 to 98%. % was able to be obtained.

Example 2 Soybean germ 50%, crude fiber 5.3 using a method similar to Example 1
Concentrated soybean germ containing %. This concentrated soybean germ was expanded in the same manner as in Example 1.

When a mixture of expanded soybean germ and non-expanded small broken soybeans was subjected to specific gravity separation using a micron separator (air separator) (manufactured by Kaizen Sangyo), the soybean germ and small broken soybeans were separated as in Example 1. Completely separated.

Example 3 Soybean germ 45%, crude fiber 6.1% by method according to Example 1
Concentrated soybean germ containing %. This concentrated soybean germ was expanded in the same manner as in Example 1.

When a mixture of swollen soybean germ and small cracked soybeans, etc. that do not expand, was subjected to specific gravity separation using a destoner (manufactured by Kawa Sangyo ■), the soybean germ and small cracked soybeans, etc. were almost completely separated as in Example 1. did it.

Claims (2)

[Claims] (1) By maintaining the crushed soybean mixture containing soybean germ at high temperature and high pressure for a predetermined period of time and then releasing it under low pressure, only the soybean germ is expanded 1.5 to 5 times, and the expanded soybean germ and A method for separating soybean germ, which comprises separating residual small broken soybean cotyledons, etc., which are only charred but do not expand in any way, by a specific gravity separation means. (2) The method for separating soybean germ according to claim 1, wherein the crushed soybean product is concentrated soybean germ.