RU2020834C1 - Method for production of soybean-based substitute for nuts - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves cooking soybeans in 1-% solution of sodium bicarbonate (ratio 1:(3-5) for 60-90 min at 95-100 C. The product is dried for 13-20 min (air temperature 160-175 C, air flow velocity 6-10 m/s). EFFECT: higher product quality. 3 cl, 1 tbl

Description

 The invention relates to a technology for the production of a food product from soy, which can be used in the confectionery industry as a substitute for nuts in the manufacture of sweets, as well as as an independent product.

Known methods for producing a substitute for nuts from soybean seeds. In one of these methods is purified from seed husk, split into halves and soaked in water having a temperature of 20-100 ^{° C} [1].

Then the seeds are dehydrated, quickly dried at an air temperature of 130-150 ^about C and fried at lower temperatures.

 The splitting of soybean seeds into cotyledons and double heat treatment of the latter - first drying, and then frying, do not allow to obtain a good quality nut substitute. In addition, the multi-stage process determines its low profitability.

In another method, soybean seeds are soaked in an aqueous solution containing papain, ascorbic acid, pectin and burnt sugar for 5 hours [2]. During this time, the seeds absorb up to 95% moisture. Then soya dried in the open air for 3 hours. The dried soybean roasted for 20 minutes at an air temperature ^of 400 F (205 ^C).

 Low-intensity long-term drying causes the shrinkage of the structural elements of soybean seeds swollen during soaking. The finished product has a rigid structure, solid in taste and slightly resembles a nut.

The closest in technical essence and the achieved result from the use is a method of obtaining a substitute for nuts from soy, including its cooking and drying [3]. Before cooking the soybean seeds are soaked in water at 30-80 ^{° C} for 16-18 h at a ratio of soybeans and water of 1: (2-6), and then washed by dushirovaniya. Cooking-deodorization is carried out at a pressure of 0.1-0.2 MPa for 15-45 minutes After cooking, soybean seeds are dried at 65-85 ^{° C} to a moisture content of 40%, and then fried for 20-50 minutes at 150-170 ^C to vlazhnocti not more than 8% and cave in peel.

The disadvantages of this method include the complexity and duration of the process, consisting of several operations requiring additional equipment, as well as the inability to obtain a finished product of high quality both in terms of biochemical composition and organoleptic characteristics. Soybean for such a long time of soaking seeds 16-18 hours at 30-80 ^{° C,} which is the most optimum for intensive development of extraneous microflora contributes to poor quality of the product. When cooking under pressure, the blanching process takes place, as a result of which the integrity of the shell and structure at the cellular level is violated: the cell is destroyed, losing contact with the cell frame. Moreover, the subcellular organelles contained in the cell — lipid and protein bodies — become easily accessible to high temperatures. This causes the loss of some amino acids and other thermolabile biologically active substances. Drying at 65--85 ^{° C} causes rapid supply of moisture from the inner layers and as a consequence, intensive shrinkage soybean seeds. As a result, their structure becomes denser, becomes stiff, and after roasting does not resemble a nut much. Roasting of partially dehydrated soybean seeds, at which it is difficult to avoid burning of the material, also contributes to poor quality.

The aim of the invention is to improve the quality of the finished product and simplify
The object is achieved in that in the production method of soy nuts substitute comprising cooking and drying it, soybean seeds are cooked at 95-100 ^{° C} for 60-90 min, and drying is carried out by blowing air soybean seeds at a temperature ^of 160-175 C. and a speed of 6-10 m / s for 13-20 minutes, while cooking is carried out in a one percent solution of baking soda.

 Before drying, soybean seeds are kept in a 15% solution of sodium chloride for 3-8 seconds or they are kept in a 30% sugar solution for 20-35 minutes.

 Cooking with these parameters allows you to achieve the maximum possible geometric dimensions of all structural elements of soybeans while maintaining its spatial structure and the relationship between the elements, the integrity of the seeds, which in turn determines the preservation of the biochemical value of soybeans. In addition, this cooking mode ensures the inactivation of anti-nutritional substances (trypsin and urease inhibitors), and also allows you to destroy lipoxygenase and destroy the microflora on the surface of soybeans.

Melting soybean at a temperature below 95 ° ^C results in uneven moistening of soybean seed layers and incomplete destruction antinutrients, because of which the cooking time must be increased. But in this case, the extraction of water-soluble nutrients occurs. At temperatures above 100 ^{° C} start structural change due to the increase of the intensity of swelling of the seed. As a result, the interconnections between structural elements are violated, and individual elements are even destroyed. This fact in the future, during subsequent drying, contributes to a more rapid removal of moisture, which causes shrinkage of the material and the formation of a rigid structure. The time interval is due to the following considerations. When cooking less than 60 minutes, not all soybean seeds have time to swell completely in their entirety. With an increase in cooking time over 90 min, soybean seeds with a damaged outer shell are observed, which subsequently leads to separation into cotyledons.

 At the beginning of the drying process according to the proposed regime, the evaporation of moisture from the surface of the seeds is higher than the speed of its movement from the inner layers. This allows you to fix the surface layer of the seed with minimal shrinkage due to the preservation of the swollen structure of the inner layers. The drying process is highly efficient due to the subsequent overheating of water in the inner layers. In this case, the parallel vapor pressure inside the seed exceeds the partial pressure of the coolant, which leads to an increase in the temperature of the material and accelerates the drying process. This shrinks the inner layers with the formation of voids and cracks, which at the end of drying provides the appearance of brittleness and the formation of the structure of a new product - soybean.

 The optimal parameters of the drying mode are selected experimentally and are due to the following.

When a drying temperature below 160 ^{° C} greatly reduced drying rate to accelerate shrinkage processes leading to hardening of the structure, and consequently to a deterioration of quality due to lack orehozamenitelya brittleness. Drying at temperatures above 175 ^{° C} leads to burnout of the upper layers of material deterioration biochemical composition and ultimately - marriage.

 When the coolant velocity is less than 6 m / s, the drying process slows down due to a decrease in the intensity of heat transfer processes. This leads to a significant shrinkage of all structural elements of the seed and a deterioration in quality due to the rigidity of the structure.

 The coolant speed of more than 10 m / s is irrational and leads to excessive energy costs.

 A drying time of less than 13 minutes is not enough to completely remove moisture from the soy mixture, and with a drying time of more than 20 minutes, burning of the surface layers of the material begins.

 The experiments on the dynamics of swelling of soybean seeds showed that the geometric dimensions of soybeans change as follows: the length of the seed increases by 100-120%, width by 25-30%, thickness by 30-40% depending on the soybean variety. Therefore, the length of the seed was taken as the most characteristic size.

 The linear dimensions of soybeans (in particular, the length of the seed) during swelling increases 2 times from 6 to 12 mm. The nature of the change in seed length depends on the drying mode. As the studies showed, the high intensity of heat and mass transfer at the beginning of drying with a large moisture content gradient promotes the intensive removal of moisture from the surface layers, however, their shrinkage is prevented by the swollen structure of the inner layers, the moisture of which does not have time to move to the outer layers. As a result, the length of the seed, determined by the surface layer, varies very slightly.

 The low drying intensity at the beginning of the process (when drying from humidity 60% to 40%) leads to a significant change in the linear dimensions of the seed, since the movement of moisture from the inner layers of the seed does not prevent the oncoming temperature flow, since the evaporation zone is on the surface of the material. Therefore, soybean shrinkage in the first period (at the first stage) is maximum and amounts to about 70% of the initial value. With increasing drying temperature (in the second stage, when frying), shrinkage slows down.

 The method is as follows.

Seeds of soybean were washed with running water at 20 ^{° C,} removing earth, stones, organic and mineral impurities. Washed soybeans are poured with hot water containing 1% baking soda in a ratio of 1: (3-5), the pH of the water is 5-7.5. Water brought to boiling and boiled soybeans therein at 95-100 ^{° C} for 60-90 min. Soy seeds that have been swollen during cooking are removed, allowed to drain to water and placed in a drying chamber. Drying was carried out at 160-175 ^{° C} while blowing soybean coolant at a speed of 6-10 m / s for 13-20 min. Dried to a final moisture content of 2-4% soybean is packaged.

PRI me R 1. Washed soybean seeds in an amount of 1 kg pour 5 l of hot water, to which add 1% baking soda. The pH of the water is 6.5. Water brought to boiling and boiled soybeans for 90 min at 95 ^C. The cooked soybeans removed from the water, placed in a dryer and dried at 160 ^{° C} by blowing coolant material at a rate of 10 m / s for 17 min. Dried soybean to a final moisture content of 4% is packaged.

PRI me R 2. 1 kg of washed soybean seeds pour 4 l of hot water with a pH of 7, in which 1% baking soda is dissolved. After boiling, the water is boiled soybeans for 75 min at 97 ^C. Then soya removed from the water and dried in the drying chamber to a moisture content of 3% by blowing coolant having a temperature ^of 165 C and a speed of 6 m / s for 15 min.

PRI me R 3. Washed soybean seeds in an amount of 1 kg pour 3 l of hot one percent solution of baking soda. The pH of the water is 7.5. Water was adjusted ^to 100 ° C and at this temperature soybean boiled for 60 min. The cooked swollen soybeans and removed from the water, placed in a dryer and dried by blowing heating medium with a temperature of 175 ^{° C} and at 8 C for 13 minutes to a moisture content of 2%.

 Due to the optimal selection of technological parameters, in all three examples, a product was obtained that matches the nut counterpart in color, smell, taste, shape. At the same time, all the essential amino acids inherent in native soybean are almost completely preserved in the resulting nut substitute, and anti-nutritional substances are nullified.

 The results of studies of the amino acid composition and the content of protein and anti-nutritional substances in native soybean and in soybean nut substitute are given in the table.

PRI me R 4. Pure soybean seeds in the amount of 1 kg pour 5 l of hot one percent solution of baking soda, the pH of which is maintained at 6.5. Boiled soybeans at 85 ^{° C} for 120 min. The cooked soybeans are placed in a drying chamber and dried at 160 ^about C for 18 minutes, blowing coolant at a speed of 7 m / s. The decrease in cooking temperature led to a significant increase in the time required for this and to a deterioration in quality due to the uneven swelling of soybeans.

PRI me R 5. 1 kg of washed soybean seeds are boiled in a one percent solution of baking soda, the pH of the water is 6.8. Cooking temperature 110 ^о С, time 20 min. Cooked soybeans are dried under the same conditions as in example 1. The resulting product does not differ in qualities that allow it to be attributed to the nut counterpart. When cooking at ¹¹⁰ ° C there is a blanching effect, resulting in shell disruption of soybean seeds and cotyledons are split into.

PRI me R 6. 1 kg of soybean seeds after washing is boiled in 3 l of a one percent solution of baking soda at 100 ^about C for 30 minutes, then dried at 165 ^about C, blowing the material with coolant at a speed of 6 m / s for 15 minutes. The resulting product has an uneven structure with stiffening elements, which is due to the insufficient swelling time of soybean seeds during cooking.

PRI me R 7. Washed soy in the amount of 1 kg pour 4 l of hot water in which 1% baking soda is dissolved. The pH of the water is 7.0. This solution is boiled soybean seeds at ¹⁰⁰ ° C for 75 min. Swollen soybeans is removed from the aqueous solution, placed in an oven and dried at 140 ^{° C} by blowing coolant at a speed of 6 m / s for 35 min. The resulting product has little resemblance to a nut analogue due to the significant shrinkage of seeds swollen after cooking, resulting in a stiff structure.

PRI me R 8. Cooking soybean seeds is carried out analogously to example 5, and drying is carried out at 180 ^about C for 12 minutes, blowing the material with a coolant at a speed of 8 m / s Final humidity 2%. At such a drying temperature, despite the reduction of its time, burning of the upper layers is observed, which leads to the loss of part of the thermolabile biologically active substances and the deterioration of taste.

PRI me R 9. The cooking mode is similar to example 5. Drying temperature 160 ^about With the speed of the coolant 5 m / s, time 30 minutes The resulting product does not have sufficient brittleness characteristic of the nut counterpart.

PRI me R 10. Soybean seeds are cooked as in example 5. Drying is carried out at 160 ^about With blowing the material with a coolant at a speed of 11 m / s for 10 minutes An increase in the velocity of the coolant slightly reduces the drying time, but is irrational due to the high heat consumption.

EXAMPLE EXAMPLE 11. The process is conducted as in Example 2, but after the brewing of soy seeds are placed on 5 to 15% salt solution at ²⁰ ° C, and then dried.

EXAMPLE 12. EXAMPLE Seeds of soybean is cooked and dried in accordance with the regime described in Example 3. The swollen soya seeds after cooking was placed for 35 minutes in a 30% sugar solution, whose temperature is 20 ° ^C, and then dried.

 The product obtained in the last two examples has a pleasant brackish and sweet taste that allows you to use it yourself as an analogue of nuts.

Claims (3)

1. METHOD FOR PRODUCING A PRODUCT FROM SOYBEAN REPLACING A NUT, including boiling soybean seeds and drying them with air, characterized in that soybeans are boiled in a 1% baking soda solution at a ratio of 1: (3 - 5) for 60 - 90 minutes at a temperature of 95 - 100 ^o C, and drying is carried out at an air flow rate of 6 - 10 m / s and an air temperature of 160 - 175 ^o C for 13 to 20 minutes.  2. The method according to claim 1, characterized in that before drying, the seeds are kept in a 15% solution of sodium chloride for 3 to 8 minutes.  3. The method according to claim 1, characterized in that the seeds are kept in a 30% sugar solution for 20 to 35 minutes before drying.

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