JPS626648A - Production of soybean flour - Google Patents

Abstract

PURPOSE:To obtain deodorized soybean flour having desired particle size, easily, by removing the skin from soybean, heating and deodorizing the seed leaf, heating until the water-content of the seed leaf reaches a specific level and crushing the dried leaf. CONSTITUTION:A soybean grain is divided into two and the skin is separated from the seed leaf. The skin is discharged from the system by air elutriation and the remaining seed leaf is transferred to a deodorizing apparatus furnished with a screw conveyor which enables the transfer of the seed leaf along a definite direction under kneading in sealed state.The leaf is heated during the kneading and transfer process to a water-content of about 20%. The characteristic odor of fat in the seed leaf is eliminated by the heat-treatment in the deodorizing apparatus. The deodorized and dried seed leaf is sent to a heating apparatus, heated to attain a water-content of about 17-18%, and crushed with a crusher to a desired particle size to obtain the objective soybean flour.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for pulverizing soybeans, and more particularly to a method for producing powder by removing the characteristic odor of soybeans.

[Conventional technology]

Soybeans are extremely nutritious plants rich in excellent vegetable protein and fat, and have been processed and eaten into tofu, natto, miso, soy sauce, etc. for a long time.

In recent years, in addition to these traditional processed foods,
Soybean powder is used as an additive in foods such as bread, sweets, udon, and soba.

However, because soybeans have a unique odor contained in fat, they cannot be used as food additives simply by pulverizing them.

Therefore, as shown in Special Publication No. 48-19946,
Powder production methods and devices for removing the odor of soybeans have already been provided as known techniques.

[Problem that the invention seeks to solve]

However, in this conventional technology, the cotyledons from which the seed coat has been separated must be powdered step by step in several steps, and the once-dried cotyledons must be steamed in a steamer. There were problems that could be formulated.

[Means for solving problems]

In view of the problems of the conventional steaming technology, the present invention provides a method for producing soybean powder that can deodorize the odor of soybeans and obtain powder with a predetermined particle size in a few steps, thereby simplifying the production equipment. In order to achieve this objective, the present invention involves a process of splitting soybean particles in half to separate the seed coat and cotyledons, removing only the seed coat, and heating the cotyledons until the moisture content becomes approximately 20%. The method is characterized by comprising a step of deodorizing the cotyledons, a step of heating the deodorized cotyledons until the water content becomes about 17 to 18%, and a step of pulverizing the cotyledons to a predetermined particle size.

〔Example〕

An embodiment of the method of the present invention will be described in detail below.

The soybean particles are split in half and separated into seed coats and cotyledons, only the seed coats are removed by air sorting, and the cotyledons are transferred to a deodorizing device.

A screw conveyor is installed inside the sealed deodorizing device to allow the cotyledons to be transferred in a fixed direction while being kneaded.During this kneading and transfer, the cotyledons are kept at a temperature of 100-130°C.
The water content is about 20%.

The cotyledons are heated in a deodorizing device to remove the characteristic odor contained in fat.

A screw conveyor is used so that the entire cotyledon is heated evenly, but it is also possible to use a belt conveyor or other conveying means instead of the screw conveyor.

The dried cotyledons that have been heated and deodorized in the deodorizing device are further fed into the heating device, where the moisture content is reduced to approximately 1.
It is heated at a temperature of about 80° C. to 90° C. for a predetermined period of time so that it becomes about 7 to 18%.

For transferring the cotyledons within the heating device, a transfer means similar to that used in the deodorizing device can be employed.

The cotyledons heated and dried as described above are then ground in a grinding device to a predetermined particle size to finally obtain soybean powder.

The particle size of the soybean powder to be produced can be arbitrarily selected depending on the intended use.

Conventionally known pulverizers can be used, but care must be taken to ensure that large particles of powder that have not been pulverized to a predetermined particle size are supplied as a product, and must be classified and pulverized.

〔Effect of the invention〕

According to the present invention described above, it is possible to continuously obtain deodorized soybean powder of a predetermined particle size through a small manufacturing process of halving, deodorizing, heating, and crushing, and the manufacturing equipment can also be simplified. .

Moreover, according to the present invention, soybean powder can be produced without damaging active ingredients such as protein and fat, and Table 1 shows the analytical test results of soybean powder obtained by the method of the present invention.

Table 1 Furthermore, the analysis results of amino acid composition are shown in Table 2.

Table 2 Furthermore, the analysis results of unsaturated fatty acids are shown in Table 3.

Table 3 Next, the results of mixing various foods with soybean powder produced by the method of the present invention are shown.

(If mixed with 11 bread.

(a) Makes the fabric pliable and provides a wet and soft feel.

(b) The color and gloss of the baked product will be better.

(C) Good flavor and umami are emphasized.

(d) Prevents aging and improves shelf life.

(El will leave the nest better.

(f) Improve the extensibility of the dough to facilitate ζ workability.

(Reduce gl roasting time.

(2) When mixed with noodles.

(a) Improves the extensibility of the binder and fabric, improving workability and yield.

(b) It strengthens the firmness of the noodles themselves, improves their taste, prevents them from falling apart, and helps prevent aging.

(3) If it gets mixed into cakes or cutlets.

(a) Contains phospholipid (soybean lecithin), which increases emulsifying power and smooths the texture of the product.

(b) The color and gloss of the baked product will be better.

(The fat in C1 soybeans emphasizes the good flavor and umami.

(d) It has an anti-aging effect and does not contain starch, so
The foaming properties make a good sponge cake base.

(e) Shorten the roasting time.

(f) Donuts, fried foods, etc. absorb less oil, reducing the amount of frying oil consumed.

(You can reduce the amount of GL shortening oil and whole milk powder used.

(4) When contaminated with frozen desserts, ice cream, etc.

(a) A lighter texture and improved taste can be obtained.

(5) When contaminated with processed fish products.

(a) It harmonizes with surimi, forms a gel with excellent water retention, and increases viscoelasticity.

(b) Tighten the product by absorbing free water.

(C) Vegetable fat reduces fishy odor and provides a pleasant flavor.

(Prevents dl aging.

(e) The color tone of fried foods becomes better.

(6) When contaminated with livestock meat products.

(a) Emulsification binding properties prevent fat from separating from meat.

(bl) Water retention, viscoelasticity, and gel properties prevent shrinkage during heating and provide a meat-like texture.

(C) Vegetable fat increases soft flavor.

(7) If it gets mixed into konnyaku.

(a) The flavor and mouthfeel of konnyaku are even better,
It is a nutritional food containing soy protein and fat.

(BL Konnyaku is ideal for sashimi, and absorbs broth quickly, so it can be used in all kinds of dishes.

Claims (1)

[Claims] There is a process of splitting soybean particles in half to separate the seed coat and cotyledons and removing only the seed coat, and a process of heating and deodorizing the cotyledons until their moisture content is approximately 20%. 1
A method for producing soybean powder, comprising the steps of heating the powder to a concentration of 7 to 18%, and further pulverizing the cotyledons to a predetermined particle size.