JPS6328356A - Cake ingredient consisting of raw soybean - Google Patents

Abstract

PURPOSE:A cake ingredient having improved moldability free from an unpleasant smell, by introducing raw soybeans into a cylinder, grinding, kneading, pressuriz ing and heating by rotation of a screw, deactivating enzymes, extruding the soybeans into a beltlike shape, further crushing and blending with liquid. CONSTITUTION:Raw soybeans 1 of raw material are fed from a hopper 2 of a processing device to a cylinder 3 equipped with a screw 4. The raw soybeans are ground, kneaded, pressurized, heated and extruded into a beltlike shape by the rotation of the screw 4 in a state wherein enzymes to cause an offensive smell are deactivated. Then the extruded ingredient is further crushed, kneaded with liquid such as water, etc., to give the aimed cake ingredient. The prepared cake ingredient has no unpleasant smell of soybean characteristics, can be readily formed into a cake of proper shape, is freely seasoned and can be made into a tasty cake by roasting or frying.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to a confectionery material made of raw soybeans.

[Conventional technology]

Traditionally, raw soybeans have been made into confectionery by baking them as they are, and because the raw soybeans are crushed and lose their original shape, they cannot be made into soft foods or molded into arbitrary shapes.

The reason for this was the harmful enzymes contained in raw soybeans. In other words, raw soybeans contain enzymes such as trypsin inhibitor and lyase, but these enzymes are harmful to humans and animals, and they cannot be used in their raw state. It is not recommended to use soybeans directly.

There are relatively many lipid oxidizing enzymes in the surface layer of raw soybeans, so when they are crushed for consumption, the enzymes oxidize the oil contained within the soybean tissue.
Brings out the unique depth of soybeans.

Therefore, despite the fact that soybeans contain a large amount of nutritionally superior protein, this depth has prevented soybeans from being used for much other than their traditional foods.

[Problem that the invention seeks to solve]

Therefore, the present invention provides a confectionery material made of raw soybeans that deactivates harmful enzymes contained in soybeans, reduces the odor peculiar to soybeans (and that can be molded into any desired shape in a soft state). This is what I am trying to do.

[Means for solving problems]

To this end, in this invention, raw soybeans fed into a cylinder are pulverized by the rotation of a screw, kneaded, pressurized, heated, and extruded to deactivate enzymes and then formed into a belt shape. A confectionery material consisting of raw soybeans which can be mixed and baked or fried was obtained.

[For production]

By kneading, pressurizing, heating, and extruding raw soybeans in a cylinder with a rotating screw as described above, harmful enzymes contained in raw soybeans are deactivated, and confectionery ingredients made from raw soybeans are It does not have the unpleasant odor characteristic of soybeans, and because it is first crushed, it loses its hardness and becomes soft.After being formed into a strip, this molded product is crushed and mixed with liquid, so it can be formed into any shape. can.

〔Example〕

This invention will be described in detail below.

First, the raw soybeans (1) are transferred to the hopper (2) of the processing equipment.
and fed into the cylinder (3). A two-axis screw (4) is rotatably provided within the citander (3).

Therefore, the raw soybeans (1) in the cylinder (3) are crushed and kneaded by the rotation of the screw (4), and further pressed (pressurized) forward. The raw soybeans (1) are heated while advancing inside the cylinder (3) by the above-mentioned pressurization, and are discharged from the discharge port (5) with an appropriate mouth shape.

Note that (6) is a liquid supply pipe that sends liquid such as water into the cylinder (3) as needed.

Raw soybeans processed in the above state undergo the steps of crushing, kneading, pressurizing, heating, and extrusion to deactivate enzymes harmful to the human body, such as trypsin inhibitors and urease. Inactivation here refers to the loss of enzyme activity.

The extruded material loses the depth unique to soybeans, making it a versatile confectionery ingredient. This extruded molded product is further crushed, mixed with a liquid such as water, kneaded, baked or fried to form a confectionery of an appropriate shape.

The raw soybeans can be fed into the cylinder (3) either in their original form or in an appropriately pulverized state.

In addition, before baking or frying, it is desirable to add rice flour, eggs, starch, fats and oils, flavoring agents, etc. as appropriate for seasoning and shape retention.

Furthermore, the molded product may be baked or fried following the molding process, but it can also be stored by refrigerating or freezing.

〔Effect of the invention〕

This invention has the above-mentioned configuration, and therefore can deactivate enzymes harmful to the human body from raw soybeans, provide a soybean-flavored confectionery material without the unpleasant odor peculiar to soybeans, and further This confectionery material is soft and can be formed into a confectionery of an appropriate shape, and can be flavored as desired.

[Brief explanation of drawings]

The figure shows an embodiment of the apparatus used to manufacture this confectionery material, and FIG. 1 is a partially cutaway perspective view of the apparatus. Figure 2 is a cross-sectional view of the main part. Figure 2

Claims (1)

[Claims] 1 Raw soybeans fed into a cylinder are crushed by the rotation of a screw, kneaded, pressurized, heated, and extruded to deactivate enzymes and formed into a belt shape, and this molded product is crushed, mixed with liquid, and baked or fried. A confectionery material made from raw soybeans, which is characterized by the following: