KR20020035365A - Method For Producing Swelled Soybean Protein Food By Using Twin Screw Extruder - Google Patents

Abstract

PURPOSE: Provided is a method for producing swelled soybean protein food products by using a twin screw extruder. The method involves no steaming process of soy bean, thereby saving energy and shortening manufacturing process. CONSTITUTION: The method for producing swelled soybean protein food products comprises the steps of: providing defatted soybean powder or defatted soy bean meal to a twin screw extruder; supply water as much as that water content reaches 22-25 wt.%; and pressure-induced swelling it for 13-15 seconds with maintaining the temperature of a first body, a second body and a third body to 150-165 deg.C, 165-180 deg.C and 180-200 deg.C respectively.

Description

Method for Producing Swelled Soybean Protein Food for Enteric Soybean using Twin-Screw Extruder {Method For Producing Swelled Soybean Protein Food By Using Twin Screw Extruder}

The present invention relates to a method for producing puffed soy protein foods for enteric meat using a twin screw extruder, and more specifically, to replace the cooked soybeans by omitting the increase in the soy sauce (soy sauce, soybean paste, red pepper paste) soaking. And it relates to a manufacturing method of puffed soy protein foods that can reduce the effort and increase energy.

According to the conventional method of soaking soybeans, soybeans are easily increased by immersing the beans in water to absorb the water up to the inside of the beans to soften the tissue. Immersion time is 6 hours in summer, 8-12 hours in spring and autumn, and 16 hours in winter. The soaked soybeans are cooked for 4 to 5 hours to serve as raw material for soy sauce.

However, as described above, the method of making the steamed beans takes a long time to immerse and increase the steam and also loses the energy of the steam.

Therefore, the object of the present invention is to reduce the increase of the effort and increase the energy by omitting the increase of the soybean, and to shorten the production process by soaking the soybean protein food without increasing the soybean soybean protein as it is and to utilize soybean milk milking by-products. To provide a process for the preparation of puffed soy protein for entertaining.

1 is a cross-sectional view of a twin screw extrusion machine used in the present invention.

Figure 2 is a process flow diagram of the expanded soy protein production method according to an embodiment of the present invention.

※ Name of code for main part of drawing

10: twin screw extrusion machine 11: drive motor

12: gearbox 13: raw material supply

14: material feed down container 15: water supply

16: body 17: screw

18: cooling jacket 19: heating jacket

20: extruded portion 21: cut portion

22: control unit

In order to achieve this object, the present invention is to supply a 30-60 mesh skim soybean flour or skim soybean meal to the twin-screw extrusion molding machine, while supplying water so that the water content is 22-25wt%, the internal temperature of the first body Is 150 to 165 ℃, the internal temperature of the second body is 165 to 180 ℃, while maintaining the internal temperature of the third body 180 to 200 ℃ extruded and defatted soybean meal or skim soybean meal for 13 to 15 seconds Provided is a method for preparing puffed soy protein food.

In addition, cutting the expanded expanded soybean soy protein food for 1 ~ 2cm size, dried for 10 hours at room temperature or 20 to 30 minutes in a hot air dryer at 50 to 60 ℃, and then crushed into 10 to 20 mesh do.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

First, with reference to FIG. 1, the twin-screw-type extrusion molding machine 10 used for the manufacturing method of the expanded soy protein product for enteric meat of this invention is demonstrated. As shown, the twin-screw extrusion machine 10 is a drive motor 11, gearbox 12, raw material supply unit 13, raw material lowering bin 14, water supply unit 15, the body 16, screw And a cooling jacket 18, a heating jacket 19, an extrusion section 20, a cutting section 21, and a control section 22.

The body 16 is composed of a first body 16a, a second body 16b, and a third body 16c, and the outer circumferential surfaces of these bodies 16a, 16b, and 16c are respectively heated jackets 19 and cooling jackets. (18) is wound. In the heating jacket 19, there is an electric resistance heater to heat the body 16, the cooling water flows in the cooling jacket 18, the temperature of the body 16 can be adjusted to the set temperature. Flanges are formed at both ends of the first, second, and third bodies 16a, 16b, and 16c, respectively, and are integrally formed by fastening with bolts and nuts. The first body 16a is bolted to the gearbox 12, and likewise the third body 16c is connected to the extrusion part 20.

On the other hand, a screw 17 is installed in the body 16 is connected to the gearbox 12. In particular, the screw 17 is a biaxial screw rotatably engaged with each other, and is formed long to have a length by diameter ratio of about 15 degrees. The screw structure is a combination of three screw type continuous flight and kneading screw factors such as the same shape cut flight screw, and the screw screw is selected according to the characteristics of the raw material and the purpose of processing. do.

The interior of the body 16 has a double annular cross-sectional structure so that a twin screw can be installed. In addition, irregularities are formed on the inner circumferential surface of the trunk 16, and the gap with the screw 17 is minimized to prevent the raw material from adhering to the inner circumferential surface of the trunk 16 and remaining. The raw material is conveyed between the yaw portion of the inner circumferential surface of the trunk 16 and the valley of the screw 17. On the other hand, a plurality of extrusion holes are formed in the extruded portion 20, and are connected to and fixed to the third body 16c with bolts.

Using the twin-screw extrusion machine described above, the expanded soy protein product for enteric meat of the present invention is produced. Hereinafter, the method will be described in detail with reference to FIGS. 1 and 2.

First, 30 to 60 mesh of skim soybean meal (or skim soybean meal) is stored in the raw material supply part 13 of the twin-screw extrusion machine 10, and then the screw 17 is driven by driving the motor 11. When the degreasing soy flour is rotated through the raw material down barrel 14 while rotating, water is supplied from the water supply unit 15 so that the water content is 22 to 25 wt%. Degreased soy flour is fed into the trunk 16 and is transported along the trunk 16 by screws 17. At this time, the internal temperature of the first body (16a) is 150 ~ 165 ℃, the internal temperature of the second body (16b) is 165 ~ 180 ℃ by the cooling jacket 18 and the heating jacket 19 wrapped around the outer body (16) The degreasing soy flour is extruded for 13 to 15 seconds while maintaining the internal temperature of the third body 16c at 180 to 200 ° C.

In this way, when the soybean meal is hydrolyzed and subjected to high temperature and high pressure, it becomes gelatinized swelling of the starch, and the protein gel's extension and organization are imparted, and then it is momentarily injected into the atmosphere, and then it continues as a rice cake with a porous dispersible material. This is cut into 1 to 2 cm in size with a rotary knife of the extruder 20, dried for 10 hours at room temperature for 20 to 30 minutes in a hot air dryer at 50 to 60 ℃ and pulverized into 10 to 20 mesh to make the expanded soy protein food.

Thus prepared puffed soy protein powder 0, 30, 50% by weight and steamed beans 100, 70, 50% by weight, the mixture of rice coo butter and salt in a ratio of 10: 10: 3 and then at room temperature After 1 month of aging to make rice miso, the results of comparing the quality of each is shown in Table 1.

Test Total Direct reduction sugar (%) Total nitrogen (%) Water Soluble Nitrogen (%) Amino nitrogen (%) Sensory evaluation Rice Koji Steamed beans Puffed Soy Protein Powder 10 10 0 0.477 12.1 2.03 1.00 0.303 10 10 7 3 0.507 11.4 2.18 1.05 0.295 9 10 5 5 0.537 11.3 2.09 1.01 0.299 9

As a result of the above test, the mixed soybean protein powder was slightly decreased in the sensory test, but there was no significant difference in composition.

As described above, according to the manufacturing method of the puffed soy protein food for the present invention, the manufacturing process is shortened, and there is an effect of increasing the capital and saving energy of the capital. In particular, the low-density defatted soybean meal (defatted soybean meal) is gelatinized by a twin-screw extruder method to increase digestibility by alpha starch and protein denaturation in high temperature and short time heating process, minimize the loss of nutritional properties, Deactivation of enzymes (trypsin inhibitors, lipases), microbial deactivation, continuous system short time production, high productivity, starch and high protein by mixing and processing to produce a variety of quality forms, In terms of quality, there are solubility, emulsification, foaming, water retention, absorbency, gel formation, texture, etc., and thus various uses for various food processing materials.

Claims (2)

The internal temperature of the first body is 150 to 165 캜 and the second body is supplied with 30 to 60 mesh of degreased soy flour or degreased soybean meal to the twin-screw extruder, and water is supplied so that the water content is 22 to 25 wt%. Maintaining the internal temperature of 165 ~ 180 ℃, the internal temperature of the third body to 180 ~ 200 ℃ for soy sauce using the twin-screw extruder comprising the step of extruding the skim soy flour or skim soybean meal for 13 to 15 seconds Method for producing puffed soy protein food. According to claim 1, wherein the expanded expanded soybean soy protein foods for foods are cut into 1 to 2 cm size, and dried for 10 hours at room temperature or 20 to 30 minutes in a hot air dryer at 50 to 60 ℃, and then to 10 to 20 mesh Method for producing a expanded soybean protein food for enteric meat using a twin-screw extrusion machine, characterized in that it further comprises the step of grinding.