RU2110929C1 - Method for processing soya beans into food product - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves treating soya beans with hot water at temperature 80-84 C for 1.5-3 h at hydromodulus not less 1:10, and then beans are autoclaved for 10-15 min. Resulting product is ground till paste-like condition and processed with emulgating solution which is a mixture containing 0.2 mas.% of distilled monoglycerides or 0.1 mas.% of detergent TWIN-40. Resulting emulsion is dried by spraying. EFFECT: higher efficiency. 2 cl, 2 dwg, 1 tbl

Description

 The invention relates to the food industry and is intended for the processing of soybeans into a food product. Raw litter, as you know, contains a large number of undesirable (giving a specific smell and taste) anti-nutritional (trypsin inhibitors, anti-vitamins, phytin, galactosugar) and even toxic substances (lectins, alkaloids, lipoxygenase). Removal or inactivation of all these substances while maintaining nutrients (proteins, fats, dietary fiber, vitamin E) turns soy into a product suitable for use in nutrition.

From the current level of technology related to the field under consideration, the closest set of essential features to the invention (prototype) is a method for processing soybeans, according to which the peeled soybeans are treated with hot water or steam, heated at a temperature of 85-100 ^o C for 2, 5-20 minutes, and then subjected to high temperature 100-135 ^o C (30 s to 20 min, treated with hot water or steam under pressure. Then the soybeans are cooled to a temperature of less than 80 ^o C, subjected to treatment with water for removal of oligosaccharides, dried and ground into flour or processed into cereals.

The prototype method coincides with the inventive method according to the following features: thermal moisture treatment (WTO) with hot water, autoclaving at 110-120 ^o C, grinding and drying.

However, the prototype method does not provide a technical result of the invention according to the following features:
short duration of treatment with hot water at the first stage of the soybean WTO: 2.5-20 min do not ensure the removal of oligosaccharides, antivitamins and alkaloids, according to our studies, it is necessary to spend at least 2 (for husked soy) or 4 to remove unwanted and toxic substances from soybean h (for unshelled salt) (Fig. 1, 2);
treatment under pressure at elevated temperatures of soybean seeds containing mono- and oligosaccharides contributes to the development of the Maillard reaction, in which lysine is bound, therefore, preliminary complete removal of reducing carbohydrates is a necessary condition for preventing the Maillard reaction;
when drying, removing moisture from whole beans requires a long time, which increases the cost of soybean processing technology.

 The basis of the invention is the task of processing soybeans into a food product by changing the modes of performing known operations, as well as changing the order of their execution, which allows you to completely remove and inactivate unwanted and toxic substances while maximizing the nutritional value and reducing the cost of soybean processing, and introducing a new operation - processing emulsifying solution.

The problem is solved in a method of processing soybeans into a food product, providing for thermal treatment with hot water, autoclaving at 110-120 ^o C, grinding and drying, so that the beans are treated with hot water at a temperature of 80-84 ^o C for 1.5- 3 hours with a hydraulic module of at least 1:10, and autoclaving is carried out for 10-15 minutes and the product thus obtained is ground to a paste-like state, treated with an emulsifying solution, and the resulting emulsion is dried by spraying. A mixture containing 0.2 wt.% Distilled monoglycerides or 0.1 wt.% Detergent -40 is used as an emulsifying solution.

New in the invention is
moisture thermal treatment with hot water (80-84 ^o C) for 1.5-3 hours at a temperature of at least 1:10;
autoclaving time of 10-15 minutes and a milder mode of 110-120 ^o C;
changing swollen soybeans having a very low hardness after autoclaving;
mixing ground soybeans with an emulsifying solution containing 0.2 wt. % monoglycerides distilled or 0.1 wt.% detergent TWIN-40.

 The causal relationship between the totality of the claimed features and the achieved technical result can be explained by the following: thermal treatment with hot running water removes unwanted and toxic substances (oligosaccharides, anti-vitamins and alkaloids). According to studies to remove unwanted and toxic substances from soybeans, it is necessary to spend at least 2 (for husked soy) or 4 hours (for unshelled soybean) (see Fig. 1, 2).

 Thus, the claimed modes allow you to combine the thermal treatment and extraction of unwanted substances.

 Reducing the time and temperature of autoclaving (“soft” modes) helps to prevent the development of the Maillard reaction, in which lysine is bound. The inventive mode allows you to achieve preliminary removal of reducing carbohydrates.

 Grinding heat-treated soybeans significantly reduces energy consumption.

 Processing emulsifying solution allows you to speed up the drying process of crushed soybeans.

 The method is as follows.

The purified soybeans are subjected to moisture heat treatment with hot water at a temperature of 80-84 ^o C for 1.5-3 hours with a hydraulic module of at least 1:10. Thus treated soybeans are autoclaved at 110-120 ^o C for 10-15 minutes, and the resulting product is crushed to a pasty state and treated with an emulsifying solution. As an emulsifying solution, a mixture is used containing 0.2 wt.% Distilled monoglycerides or 0.1 wt. % detergent-40. The resulting emulsion is dried by spraying in a spray dryer. The resulting product contains the following nutrients:
Protein - not less than 35 wt.%
Fat - not less than 35 wt.%
Carbohydrates, including dietary fiber - not less than 15 wt.%
Ash - not more than 4 wt.%
Vitamin E - up to 10 mg%
B-carotene - up to 5 mg / kg
The powder product also contains phosphatides. The product is suitable for use in food production (for example, additives to sausages).

Example 1. 50 kg of peeled (hedged) soybeans are subjected to moisture treatment, pouring their excess water with a temperature of 80 ^o C, and maintained at this temperature for 3 hours, providing a constant change of fluid at the same temperature and a water ratio of 1:10. At the end of the thermal treatment, soybeans are autoclaved at 110 ^° C. for 15 minutes.

The resulting product is ground to a pasty state and sent to a dispersant, where it is treated with an emulsifying solution containing 0.2 wt. % distilled monoglycerides (TU 10-04-02-42-89) or 0.1 wt.% TWIN-40 detergent (Surfactants. Handbook. Ed. by A. A. Abramzon, G. M. Gayevoy. L.: Chemistry, 1976, p. 376). The emulsion with a solids concentration of 13% is dried in a spray dryer at a temperature of 160 ^o C for 5 minutes Get 50 kg of the product, which is a fine powder of light beige color, pleasant taste (without specific bean taste and smell), water retention capacity of 220%. The resulting product was used to obtain canned meat.

 Example 2 to 10 was carried out in accordance with example 1, but with different modes of thermal treatment and autoclaving. The results are shown in the table.

As can be seen from the table, when going beyond the limits of the claimed parameters, technological properties (water holding capacity) and organoleptic characteristics of the resulting product sharply change. So, according to example 4, the soaking is carried out at a temperature of 70 ^o C for 2 hours, which is not enough to completely remove anti-nutritional and toxic substances. In example 5, the use of elevated temperature (90 ^o C) can cause excessive denaturation of proteins and, therefore, reduce hydrophilic properties. In examples 6 and 7, the indicated duration of the heat treatment (1 and 4 hours) negatively affects the water absorption capacity of the dry powder, while it acquires a dark shade. The use of a 1: 8 hydraulic module (Example 8) makes it impossible to completely remove oligosaccharides, which, when processed further under pressure, leads to a darkening of the product (Maillard reaction). In example 9, the reduced exposure in an autoclave (8 min at 117 ^° C) does not allow to achieve the desired softness of the beans, which makes it difficult to further grind them to a pasty state for conversion to emulsion. In Example 10, an increase in the duration of autoclaving also leads to a darkening of the final product.

Claims (2)

1. A method of processing soybeans into a food product, providing for thermal treatment with hot water, autoclaving at 110 - 120 ^o C, grinding and drying, characterized in that the hot water treatment is carried out at a temperature of 80 - 84 ^o C for 1.5 - 3 , 0 h with a hydraulic module of at least 1: 10, then autoclave for 10-15 minutes, and the product thus obtained is ground to a paste-like state, treated with an emulsifying solution and the emulsion obtained is dried by spraying.  2. The method according to claim 1, characterized in that the mixture containing 0.2 wt.% Distilled monoglycerides or 0.1 wt.% TWIN-40 detergent is used as an emulsifying solution.

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