KR880701077A - Soybean Treatment - Google Patents

Soybean Treatment

Info

Publication number
KR880701077A
KR880701077A KR1019880700013A KR880700013A KR880701077A KR 880701077 A KR880701077 A KR 880701077A KR 1019880700013 A KR1019880700013 A KR 1019880700013A KR 880700013 A KR880700013 A KR 880700013A KR 880701077 A KR880701077 A KR 880701077A
Authority
KR
South Korea
Prior art keywords
sbm
temperature
weight
moisture content
soy flour
Prior art date
Application number
KR1019880700013A
Other languages
Korean (ko)
Inventor
존 로우랜드 토마스
Original Assignee
존 로우랜드 토마스
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 존 로우랜드 토마스 filed Critical 존 로우랜드 토마스
Publication of KR880701077A publication Critical patent/KR880701077A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Fodder In General (AREA)

Abstract

내용 없음No content

Description

대두의 처리Soybean Treatment

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 본 발명의 방법을 설명하는 흐름도이다.1 is a flow chart illustrating the method of the present invention.

Claims (9)

대두분(SBM)의 처리방법에 있어서, 1) SBM을 분쇄하기 위하여 분쇄기를 통해 SBM을 통과시키는 단계 ; 2) 분쇄된 SBM에 습기를 첨가하는 단계 ; 3) 축축해진 분쇄된 SBM에 습기함량이 20과 30% 중량/중량 사이이고 온도가 100과 110℃ 사이가 되도록 증기를 첨가하는 단계 ; 4) 단계 3)으로 부터 SBM을 95℃와 105℃ 사이의 온도에서 10내지 30분동안 유지하는 단계 ; 5) 단계 4)로 부터 SBM의 온도를 100과 110℃사이로 올리기 위하여 SBM에 증기를 첨가하는 단계 ; 및 6) 펠릿기에 의해 SBM을 펠릿화하는 단계들로 이루어지는 것을 특징으로 하는 방법.A method of treating soy flour (SBM), comprising: 1) passing SBM through a grinder to grind SBM; 2) adding moisture to the ground SBM; 3) adding steam to the moistened pulverized SBM such that the moisture content is between 20 and 30% weight / weight and the temperature is between 100 and 110 ° C; 4) maintaining SBM from step 3) at a temperature between 95 ° C. and 105 ° C. for 10-30 minutes; 5) adding steam to the SBM to raise the temperature of the SBM from 100 to 110 ° C. from step 4); And 6) pelletizing the SBM with a pellet machine. 제1항에 있어서, 단계 4)의 SBM은 100과 105℃ 사이의 온도에서 유지되는 것을 특징으로 하는 방법.The method of claim 1, wherein the SBM of step 4) is maintained at a temperature between 100 and 105 ° C. 제1항 또는 2항에 있어서, 단계 3)에서 이루어진 습기함량은 25%중량/중량이고 단계 4)의 기간은 20분인 것을 특징으로 하는 방법.The method according to claim 1 or 2, wherein the moisture content made in step 3) is 25% weight / weight and the duration of step 4) is 20 minutes. 제1항 내지 3항중 어느 하나에 있어서, 10내지 12%중량/중량의 습기함량을 가지는 순환온도의 처리된 SBM 펠릿을 얻기 위하여 펠릿화된 SBM의 습기함량 및 온도를 냉각기/건조기에서 감소시키는 단계를 추가로 포함하는 것을 특징으로 하는 방법.The method according to any one of claims 1 to 3, wherein the moisture content and temperature of the pelletized SBM are reduced in a cooler / dryer to obtain treated SBM pellets of circulation temperature having a moisture content of 10 to 12% w / w. Method further comprising a. 제1항 내지 4항중 어느 하나에 있어서, 분쇄기는 립플기인 것을 특징으로 하는 방법.The method according to any one of claims 1 to 4, wherein the grinder is a lip flier. 제1항 내지 5항중 어느 하나에 있어서, 큰입자를 제거하기 위하여 분쇄후에 SBM을 검정하고 큰입자를 립플기에 복귀시키는 단계들을 추가로 포함하는 것을 특징으로 하는 방법.The method of any one of claims 1 to 5, further comprising the step of assaying the SBM after grinding to return the large particles to the lip flier to remove the large particles. 제1항 내지 6항중 어느 하나에 있어서, 단계 2) 내지 5)동안의 SBM은 균일한 처리를 받기 위해 교반되는 것을 특징으로 하는 방법.The method according to any one of claims 1 to 6, wherein the SBMs during steps 2) to 5) are stirred to receive a uniform treatment. 제1항 내지 7항중 어느 하나를 따르는 방법에 따라 얻어진 펠릿화된 대두분.Pelletized soy flour obtained according to the method according to any one of claims 1 to 7. 첨부된 도면과 관련하여 상기 기술된 바와 같은 실질적인 대두분의 처리방법.Substantial soy flour treatment method as described above in connection with the accompanying drawings. ※ 참고사항 : 최초출원 내용에 공개하는 것임.※ Note: It is to be disclosed in the initial application.
KR1019880700013A 1986-05-12 1987-05-12 Soybean Treatment KR880701077A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
AUPH585586 1986-05-12
AUPH5855 1986-05-12
PCT/AU1987/000135 WO1987006800A1 (en) 1986-05-12 1987-05-12 Treatment of soybeans

Publications (1)

Publication Number Publication Date
KR880701077A true KR880701077A (en) 1988-07-25

Family

ID=3771611

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880700013A KR880701077A (en) 1986-05-12 1987-05-12 Soybean Treatment

Country Status (4)

Country Link
JP (1) JPH01502316A (en)
KR (1) KR880701077A (en)
AU (1) AU596423B2 (en)
WO (1) WO1987006800A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102187980A (en) * 2010-03-12 2011-09-21 大塚制药株式会社 Processing soybeans with reduced urease content and preparation method thereof
CN111671050B (en) * 2020-07-30 2021-11-16 广州同康生物科技有限公司 Process for removing urease from whole soybeans

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1400470A (en) * 1972-07-28 1975-07-16 Kwee Seong Lo Process for preparing a soybean beverage
CH616059A5 (en) * 1976-10-08 1980-03-14 Nestle Sa
DE2722246C2 (en) * 1977-05-17 1984-03-15 Akzo Gmbh, 5600 Wuppertal Production of soybean meal
US4409256A (en) * 1981-03-13 1983-10-11 The Edlong Corporation Soymilk process
GB2135566B (en) * 1982-08-05 1986-10-22 Victor Marcus Lewis Soybean products
SU1118334A1 (en) * 1982-11-29 1984-10-15 Одесский технологический институт пищевой промышленности им.М.В.Ломоносова Method of reducing the content of trypsin inhibitor in soybean seeds
AU2407088A (en) * 1987-10-23 1989-04-27 Keith Waldon Gray Soybean+legume processing apparatus

Also Published As

Publication number Publication date
WO1987006800A1 (en) 1987-11-19
AU596423B2 (en) 1990-05-03
AU7398587A (en) 1987-12-01
JPH01502316A (en) 1989-08-17

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