RU2025081C1 - Soybean product production method - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves steeping soybeans at 20-25 C (bean/liquid ratio 1:3-5), rinsing in running water, removal of the beans and air-drying. The liquid is buffer solution (pH 8.2-8.6) containing sodium hydrocarbonate (0.15-0.30 % mass) and hydrogen peroxide (0.01-0.05 % mass). The beans are steeped for 12-24 h and rinsed for 0.3-0.5 h until the rinsing water pH is neutral. The process of drying includes two phases: at 180-200 C till the content of moisture is 8-19%, and at 100-105 C till the content of moisture is 3-5%. EFFECT: higher product quality. 4 cl, 5 tbl

Description

 The invention relates to the food industry, namely, to obtain a food confectionery product from soybean seeds.

 Raw soybean seeds are known to contain the following anti-nutritional substances: trypsin and chymotrypsin inhibitors, phytic acid, phytohemagglutinins (lectins - protein and carbohydrate complexes), active urease and lipoxidase, pesticides, as well as unwanted oligosaccharides - raffinose and stachyose. The presence of these substances eliminates the consumption of soy in raw (raw) form and requires the use of various technological methods.

 Existing methods for producing soybean flakes, cereals, flour, concentrates and isolates include heat treatment of dry seeds in order to destroy (but not remove) anti-nutritional substances.

 To obtain food products, soybean seeds with an initial moisture content of 5-12% are subjected to cleaning, if necessary drying (up to 5% humidity), crushing, classification, oil extraction with an organic solvent, heat treatment, classification [1].

 Closest to the invention is a method of producing a product from soy, replacing a nut [2].

The specified method using dry (or dried) soybean seeds for processing does not provide for the preliminary removal and destruction of undesirable anti-nutritional substances found in soybean seeds, namely pesticides, trypsin inhibitors, active urease, lipoxidase, phytohemagglutinins. A partial decrease in the levels of anti-nutritional substances is achieved by the indicated methods only by heat treatment (toasting) with superheated steam at the final stage of the process. Moreover, anti-nutritional substances and products of their destruction are not removed from the final product. The activity levels of anti-nutritional substances even with maximum intensive processing according to the specified method reach
for trypsin inhibitor, units activity 15 for urease, units activity 0.1
for phytohemagglutinin, units activity 14
The specified method does not allow to maintain the integrity of the structure of soybean seed, because the used methods of thermal treatment are applicable to crushed and crushed raw materials. This excludes the possibility of obtaining whole (uncrushed) soybean seeds for subsequent use in confectionery purposes while maintaining high organoleptic characteristics (matching roasted nuts in taste and texture). Moisture and heat treatment according to the specified method is achieved by the action of steam on the surface layers of the tissue of the cotyledon seeds and does not provide moisture penetration into the internal structures of whole and coarsely divided seeds, which in turn does not ensure complete inactivation of anti-nutritional substances.

 The aim of the invention is to lower the levels of anti-nutritional substances by partially eliminating them and reducing the activity of undesirable enzymes while maintaining a holistic structure of soybean seeds with high organoleptic characteristics.

The goal of obtaining a food product with a low level of anti-nutritional substances and an inactivated complex of undesirable enzymes is achieved by pre-soaking the seeds in a buffer solution at a pH of 8.2 ... 8.6, containing 0.15. ..0,30% hydrogen peroxide at a weight ratio of raw material and a solution of 1: (3 ... 5), for 12 ... 24 h at a temperature of 20 ... 50 ^{° C,} followed by washing three times in a volume flow of water for 0.3-0.5 h until the pH of the washing water corresponding to the original pH values of the water before washing, separating the seeds from the water and the two-stage heat treatment - the first stage at a temperature of 180 ... 200 ^{° C} (until the moisture content of seeds 8 ... 10%), followed by a second stage at a temperature of 100 ... 105 ^{° C} (to a final seed moisture content of 3 ... 5%).

 The selected pH range of 8.2 ... 8.6 is necessary for the efficient enzymatic hydrolysis of lectins and oligosaccharides (raffinose and stachyose) and a decrease in the activity of phytohemagglutinin due to the destruction of the carbohydrate part of the lectins causing the hemagglutination reaction.

 Monitoring of oligosaccharide levels and phytohemagglutinin activity according to the book “Food Test” (Boehringer mannheim cmbH, Wien, 1988, p. 251).

The pH level of 8.2 ... 8.6 is achieved by adding, for example, sodium bicarbonate in an amount of 0.15 ... 0.3 g for every 100 cm ^{3 of} water. The specified amount of sodium bicarbonate ensures the achievement of the required pH level (table 1).

 Achieving the applicable pH range of 8.2 ... 8.6 can also be achieved by one of the following reagents: potassium hydrogen carbonate, potassium diphosphate, ammonium sulfate, ammonium hydroxide, etc. The choice of sodium hydrogen carbonate is due to its cheapness, harmlessness, easy destruction during subsequent heat treatment, widespread use in the food industry (bakery, the production of soft drinks, etc.).

 The choice of the concentration of hydrogen peroxide of 0.01 ... 0.05% is due to the need to inactivate the undesired lipoxidase enzyme (table. 2).

 Permissible level of lipoxidase activity is achieved at a peroxide concentration in solution of 0.01%, zero activity at concentrations of 0.05% and higher.

 The ratio of raw materials and solution 1: (3 ... 5) is due to the fact that, with a ratio of 1: (<3), the volume of the solution is not enough for the complete swelling of soybean seeds. At ratios of 1: (> 5), no improvement in the achieved effect is observed, and excessive volumes of solution arise, leading to an increase in the consumption of chemicals.

Selecting a solution temperature of 20 ... 50 C and ^the soaking time (12 ... 24h) is due to the fact that when a temperature less than 20 ^C. enzymatic hydrolysis does not provide complete destruction of undesirable oligosaccharides and the lectins that determine fitogemagglyutininovuyu activity. At temperatures greater than 50 ^{° C} undesired fermentation process advances hydrolysis of simple carbohydrates and lectins process oligosaccharides (Table. 3).

 The choice of washing time of 0.3 ... 0.5 h, determined by the multiplicity of changing volumes of washing water, provides a decrease in the level to 0.05% of oligosaccharides (raffinose, stachyose), a decrease in the level of heavy metals, a decrease in the total level of pesticides, a decrease in phytohemagglutinin activity (tab. 4).

Selection heat treatment regimes two stages (first stage at a temperature ^of 180-200 C until the humidity of 8 ... 10%, and then the second stage - at temperature of 100 ... 105 ^C to achieve a final moisture content of 3 ... 5%) caused by the need for complete inactivation of all enzyme systems (urease, lipoxidase, trypsin inhibitor). Heat treatment also reduces the ability of phytic acid contained in the seeds, reduces the digestibility of minerals (primarily calcium). Under the selected heat treatment regimes, all phytic acid forms complexes with proteins, passes into a bound state, and thereby reduces its ricketogenic ability.

Heat treatment provides at the first stage (at 180-200 ° ^C) extensive removal of moisture to a level of 8 ... 10%. Further reduction of humidity lower than 8 ... 10% at a temperature of 180-200 ^C leads to the development of the Maillard reaction (non-enzymatic browning) and increased peroxidation of lipids more than 5 mg of soybean oil. Therefore, in a second step after the humidity 8 ... 10% of the heat treatment temperature was lowered to 100 ... 105 ° ^C. This heat treatment temperature ensures optimum depth transformations melanoidins (Maillard reaction products) and lipid oxidation, and promotes achieving the required organoleptic properties of the final product (fragility of the structure of the material, pleasant nutty taste, lack of soy flavor).

Lower heat treatment temperatures (90 ° ^C) slows down the moisture removal process and provides achieve organoleptic properties, does not ensure removal of soy flavor.

 In the choice of two-stage heat treatment modes, a polynomial calculation program with optimum search by the grid method (using the Electronics 60 computer) was used.

 The resulting product according to the method of the invention has lower levels of undesirable anti-nutritional substances (table. 5). An important difference is the preservation of a holistic structure that provides tasting and organoleptic characteristics similar to roasted nuts.

PRI me R 1. Soybean seeds (at an initial moisture content of 12%) after separation of impurities (dirt, foreign seeds, spoiled soybean seeds) in an amount of 1 kg pour 3.0 l of a buffer solution containing 3.0 g of sodium bicarbonate and 1.5 g of 98% hydrogen peroxide, providing a solution of pH = 8.6. The temperature of the solution is 25 ^° C.

After soaking for 16 hours, the seeds are discarded on a sieve and, after removal of surface moisture, they are placed in an oven heated to 180 ^° C until the seeds reach an average humidity of 10%. Then the temperature of the cabinet is reduced to 105 ^about C and with stirring, bring the seeds to a final moisture content of 5%.

 The product yield is 99% of the initial mass of raw materials (in terms of dry matter).

Phytohemagglutinin activity, units Act. 2
Trypsin inhibitor activity, units Act. 0.1
Urease activity, units Act. 0
Lipoxidase activity, units Act. 0
Biological value,% relative to casein 70
Organoleptic evaluation - the taste of roasted nuts, beans, peanuts.

PRI me R 2. Soybean seeds (at an initial moisture content of 12%) after separation of impurities (dirt, foreign seeds, spoiled soybean seeds) in an amount of 2 kg pour 7 l of a buffer solution containing 7.0 g of sodium bicarbonate and 3 , 5 g of 98% hydrogen peroxide, providing a solution of pH = 8.6. The temperature of the solution is 25 ^° C.

 After soaking for 22 hours, the seeds are discarded on a sieve and, after removal of surface moisture, placed in a microwave oven, where they are dried with stirring to a final moisture content of 5%.

 The product yield is 99% of the initial mass of raw materials (in terms of dry matter).

 The activities of phytohemagglutinin, an inhibitor of trypsin, urease, and lipoxidase do not exceed the MPC and are close to 0. The biological value (relative to casein) is 73%.

 Organoleptic evaluation - the taste of roasted nuts.

Claims (4)

1. METHOD FOR PRODUCING A PRODUCT FROM SOY, which provides for soaking soybeans in a liquid at 20 - 50 ^o C, and the ratio of beans to liquid 1: (3 - 5), washing them with running water, separating the washed beans and drying them with air, characterized in that a buffer solution with a pH of 8.2 - 8.6 containing 0.15 - 0.3 wt.% sodium bicarbonate and 0.01 - 0.05 wt.% hydrogen peroxide is used as a liquid, while soaking is carried out for 12-24 hours, washing is carried out for 0.3-0.5 hours until a neutral reaction is achieved in the washing water, and drying is carried out in two stages: I tear it - at a temperature of 180 - 200 ^o С until the humidity of the beans reaches 8 - 10%, and the second - at a temperature of 100 - 105 ^o С until the humidity of the beans is 3 - 5%.  2. The method according to claim 1, characterized in that to obtain a product with a fiber content of not more than 2% after soaking, the beans are subjected to intensive mechanical stirring to separate the seed coat from swollen cotyledons and hydrosegregate the popped seed coat.  3. The method according to claim 1, characterized in that to obtain a product with a fiber content of not more than 5% after the second stage of drying, the beans are crushed to a particle size of 3 to 5 mesh, and the seed coat is separated by aero separation.  4. The method according to claim 1, characterized in that to accelerate the production process, drying is carried out in a microwave field.

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