SU1514311A1 - Method of producing the product from soybean substituting the nut - Google Patents

Description

The invention relates to the food industry and can be used in the confectionery industry. The invention relates to the food industry and can be used in the confectionery industry, as well as an independent finished product.

The purpose of the invention is to improve the quality of the product and cost reduction.

The method is as follows.

Soybean is pre-cleaned of contamination, inspected from trash and washed. Then soy soaked

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as well as an independent finished product. The purpose of the invention is to improve the quality of the product and cost reduction. Soybean is preliminarily cleaned of weed impurities and washed, then soaked in water with a temperature of 30-80 ° C and kept for 6-18 hours to swell and remove bitterness. The ratio of soybean and water is 1: (2-6). Soaked soybeans are washed, scented with water and boiled-deodorized at a pressure of 0.1-0.2 MPa for 15-45 minutes. Then, the soybean 'is dried in a stream of air with a temperature of 60-85 ° C until the content of the mass fraction of moisture is no more than 40 ° C and is fried at 130-170 ° C for 20-50 minutes.

With roasted beans, peel is removed by crushing and otseivaniem. The resulting product is pleasant to the taste, has a crispy texture. The cost in comparison with the known product is reduced by 12-17%. 1 tab.

in water with a temperature of 30-80 ° C and incubated for 6-18 hours to swell and remove some soluble substances, bitterness. The ratio of soybean and water is 1: (2-6) parts by volume. Water change is carried out periodically or continuously. Soaked soybeans are scented with vedas and cooked-deodorized at a pressure of 0.1-0.2 MPa for 15-45 minutes. The welded and deodorized soybeans are dried in a stream of air with a temperature of 60-85 ° C until the content of the mass

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the proportion of moisture not exceeding 40%, which is carried out on sui] ilka using a fluidized bed, and fried at 130-170 ° C for 20-50 min $ on a fryer of any type.

With roasted beans, peel is removed by crushing and otseivaniem.

For sweet, sour

sweet or salty taste and the expansion of the range of food concentrates, after the shelling, soybeans are rolled, coated in various flavors, which are introduced in the amount of 15% to 20%.

All stages of hydroprocessing (soaking, spraying, cooking, deodorizing) are aimed at the removal, destruction, transformation of undesirable components contained in soybeans.

In the process of locking, the seeds swell, soak and remove some of the proteins, carbohydrates and other substances. At the same time absorbs 80-25

100% moisture from its original weight. When swelling, soluble proteins, carbohydrates, mineral components diffuse from soybean, partial degumming occurs, 30 organic components are removed. The positive thing here is that in soybeans the content of carbohydrates such as stachyosis and 35 raffinose, which can cause an excessive increase in intestinal gas, decreases noticeably (to 1.5-2.0% against 8-10% in raw materials), since these sugars are not digested.

Reduced ni- steeping temperature to 30 ° C the intensity weakens the extraction process soybean components and maceration at a temperature above 80 ^e C leads to premature coagulation proteins, causing stronger bonding them with sugars and other components of soybean, which is necessary to get rid of this hydroprocessing stage.

Soaking soy for less than 6 hours does not provide a sufficiently complete extraction of soluble substances, and the increase in time over 18 hours does not lead to a significant intensification of extractive processes.

When the ratio of soybeans and water is less than 1: 2 in the soaking process, the intensity of dissolution of unwanted components of soy sharply decreases, and the increase in the ratio above 1: 6 is unjustified economically.

Washing or drenching soaked soybeans interfines the process of removing soluble soy components and ensures that soy beans do not stick when roasting.

Cooking deodorization provides more complete destruction and removal of substances that characterize specific soy vkur. The grain structure and its consistency vary considerably. Grain softens, becomes sweetish without soy flavor. Cooking modes provide the necessary changes in the structure of soybeans and removal, destruction of specific components responsible for the taste of soybeans. Cooking-deodorization at a pressure below 0.2 MPa does not completely soften the product, even with an increase in the processing time of more than 45 minutes, and the cooking process at a pressure of more than 0.2 MPa leads to the cooking of the product. Violation of the selected regimes leads to the creation of such a product of roasted soybeans, which either does not form the taste and smell of roasted nuts, or preserves the characteristic flavor of soybeans.

In order to intensify the roasting process and to form during roasting the taste and smell of roasted nuts, boiled soybeans are dried to a mass fraction of moisture not more than 40% (after cooking, the mass fraction of moisture is 55-65%). The exclusion of the process of drying soybeans leads to the sticking of grains to the surface of the roasting apparatus, which disrupts the process of roasting and does not lead to the formation of the required smell of nuts.

The lowering of the drying temperature below 60 ° C leads to a decrease in the process speed, incomplete removal of moisture, and an increase in the drying air temperature above 85 ° C is not economically feasible in fluidized bed apparatus, which are most effective for drying without disturbing the grain structure. When roasting, soy becomes a pleasant brown color, fragile texture, well-expressed taste and aroma of nuts. The product has no peculiar taste and smell for soy.

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In case of violation of the established modes of roasting soy, the finished product remains undercooked or burned, which leads to a deterioration in product quality. Roasting soy at a temperature below 130 ° C for 2050 minutes results in an undercooked product without the taste and flavor of nuts, and roasting soy at a temperature above 170 ° C leads to the burning of the product and to the bitter taste of soy.

To impart marketed roasted soybeans, to improve the taste by removing the hard rind, the soy is peeled off and the shells are cast out. Halves of the grains either remain intact or are broken into two parts.

In order to impart various tones of taste after the collapse of soybeans, roll the soybeans, roll them in different flavors: in powdered sugar or in its mixtures with vanilla or ascorbic acid, in salt. The introduction of these flavors provides an expansion of the range of food concentrates; variety of their tastes. The introduction of flavorings extends the flavor range of foods with the taste of roasted nuts.

In addition, the mass fraction of moisture in the finished product does not exceed 8%, which allows you to maintain the high quality of the finished product and does not impose special requirements for its packaging and storage. The shelf life of roasted soybeans of at least 6 months.

EXAMPLE 1 Soybean LIM purified from contaminants inspecting on sieves and magnetic fences, washed in running water and earth dust and poured 6 L of hot water at a ratio of soybeans and water 1: 2 at 80 ^e C. Soy aged for 6 months changing the water every 2 hours. Soybean swells and increases in volume by 1.9 times, it is washed under running water and boiled-deodorized at a pressure of 0.1 MPa for 45 minutes.

Soy is dried to a mass fraction of moisture of 32.6% in a fluidized bed dryer at a temperature of supplied air of 60 ° C. The dried grains are placed in a frying chamber and, with constant tedding, are fried to brown at 170 ° C in

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for 20 minutes Roasted soybeans are separated from the shells by sheeting and otseivaniem. From 3 kg of soybean, 1.7 kg of roasted product is obtained, which has the taste and smell of roasted nuts. The product is pleasant to the taste, has a crunchy texture. Quality indicators are given in the table.

II p and m e r 2. Wkg raw soybean is cleaned from weed and metal impurities, washed in running water, poured 18 liters of water with a temperature of 30 ° C with a ratio of soybean and water of 1: 6 and incubated for 18 hours. Soybean is swollen, has become soft, the shells are easily separated with a slight mechanical action. It tastes sweetish, without bitterness with a mild soy flavor. Soy is washed with running water, boiled in an autoclave at an overpressure of 0.2 MPa for 15 minutes. Soy gets a darker color, pleasant taste without foreign flavor. Soy is dried in a stream of air in a fluidized bed dryer at 85 ° C to a mass fraction of moisture of 36.5%. Then soybeans are fried in an open-type oven at 130 ° C for 50 minutes with continuous stirring. From roasted soybeans, shells are removed by caving, followed by shelling.

The finished product has a pleasant brown color, taste and aroma, close to roasted peanuts, a pleasant brittle crispy texture. Quality indicators are given in the table.

Froze The soybeans are cleaned of impurities and washed, the lock is carried out at a water temperature of 25 ° C for 4 hours at a water ratio of 1:10 in running water, and then washed by washing to remove dissolved components. Soybean cooking is carried out in an autoclave at 0.15 MPa for 30 minutes, then dried to a residual mass fraction of 35.8% moisture in a fluidized bed dryer at an air temperature of 65 ° C, fried at 140 ° C for 40 minutes to brown, soy bring down from the shells and otvetivaet them.

The moisture content of the finished product varies in the range of 6-8%.

The product has a good fragile

structure, but preserves the flavor of soy,

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on, characteristic of soy (bitterness, fishy taste). Quality indicators are given in the table.

Example4. The soybeans are cleaned, washed, poured over 3 liters of water with a temperature of 50 ° C and kept for 24 hours. Then the soybean is treated using Example 3.

The taste and smell of nuts formed, but less pronounced than in examples 1 and 2.

Example 5. The soybean mcg is cleaned and washed, 6 l of water with a temperature of 50 ° C are poured and kept for 15 h for 10 h, replacing continuously the water until the hydronic module reaches 1: 4.

Soybean is not washed, then it is treated in the same way as described in Example 3. The finished product has a slight taste and aroma of nuts, and bitterness remains. When roasting grains stick together.

II p and me r 6. Soybeans are prepared by soaking in the same manner as in example 5, washed 25 under running water and deodorized at an overpressure of 0.25 MPa for 10 minutes. Next, soy sugaat, fried and separated from the shells according to example 5. 30

The product has a faint taste of roasted nuts, after cooking and roasting the beans lose their proper shape.

Example 7. Soy is prepared according to example 5 (cleaning, lock, spraying), but cooking is carried out in an autoclave at an overpressure of 0.08 MPa for 60 minutes. Drying, roasting and breaking of soybeans are carried out analogously in Example 3.

Roasted soy has a faint taste and smell of nuts, but the bitterness and flavor of soybeans remain, the texture is hard, less fragile. 45

App 8. Soy is prepared according to example 5 (cleaning, locking, dushir.ovie, boiling and roasting), and drying of boiled soybeans before frying is carried out in a fluidized bed dryer to a moisture content of 45.5%.

Roasted soybeans are hard to collapse, so the product with shell ^{1 is} considered to be unsatisfactory, despite the pronounced taste and smell of nuts.

PRI me R 9. Cleaning, locking, cooking soybean carried out according to example 5, in addition, soybeans before cooking washed, frying is carried out in open pans with stirring at 120 ° C for 60 minutes

The product remains uncooked, has a faint taste of nuts.

Example 10. Cleaning, locking, spraying, cooking, deodorization of soybeans is carried out for example 9, and roasting is carried out at 185 ° C for 15 minutes.

Roasted soy has a lot of refried grains, bitter, has the taste of a burnt product.

Example 11. Cleaning, locking, spraying, boiling and drying of soybean is carried out according to example 5. Soybeans are washed before cooking. After roasting do not bring down and on tasting represent it in a peel.

The product has a pronounced taste of roasted nuts, a brittle structure, but the presence of the peel significantly reduces the taste taste of soybeans, gives it rigidity.

PRI me R 12. Soy is prepared as in example 5, soybeans are washed before cooking, roasted soybeans are coated with 10% of a mixture containing 85% sugar and 15% vanillin. The product has a pronounced sweet taste of roasted nuts with the flavor of vanilla.

Example 13. Soybeans are prepared as in Example 5, soybeans are washed before cooking. Roasted soybeans are coated in icing sugar in the amount of 20%. The product has a pronounced taste of fried nuts in sugar.

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PRI me R 14. Soybeans are prepared. Similar to example 5, soybeans are washed before cooking. Roasted soybeans are coated in 3% finely divided mixture consisting of 90% powdered sugar and 40% ascorbic acid. The product has a pronounced taste of nuts in sweet and smashing.

PRI me R 15. Soybean is prepared as in example 5, soybean is washed before cooking. Roasted soy beans are coated in a 2% solution of finely ground salt. The product has the taste of roasted low-salted nuts.

The proposed method of production

soybean substitute product,

allows you to improve product quality

and reduce costs by 12-17%

compared to the famous.

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Claims (1)

Claim A method of producing a soybean substitute product that involves soaking soybeans, air drying and roasting, characterized in that, in order to improve quality and reduce costs, soybeans are soaked with water at a temperature of 30-80 ° C for 6 -18 h with a ratio of beans and water 1: 2 - 6, before drying, the beans are scented by washing with water, deodorized at a pressure of 0, ΙΟ, 2 MPa for 15-45 minutes, while during drying the air temperature is set to 65-85 ° C, drying is carried out before the content of mass moisture no more than 40%, roasting is carried out at 130 -170 ° C for 20-50 min, and the peel is removed after roasting with the resulting product. Example Lock Dushi Hydromodule Temperature ° s Duration / h Claims 1: 2-6 30-80 6-18 + couple- meters one sixteen 80 6 + 2 12 thirty 18 + 3 1:10 25 four + four eleven 50 24 + five 1: 4 50 ten + 6 1: 4 50 ten + 7 1: 4 50 ten + eight 14 50 ten + 9 1: 4 50 ten + ten 1: 4 50 ten + eleven one·. four 50 ten + 12 1: 4 50 ten + 13 1: 4 50 ten + 14 14 50 ten + 15 1: 4 50 ten + Cooking deodorization Drying Pressure, MPa Duration, min Temperature ° С Moisture content, Ζ 0.1-0.2 15-45 60-85 40.0 0.1 0.2 0.15 0.15 0.15 0.25 0.08 0.15 0.15 0.15 P, 15 0.15 0.15 0.15 0.15 45 15 thirty thirty thirty ten 60 60 thirty thirty thirty thirty thirty thirty thirty 60 85 65 65 65 65 65 65 65 65 65 65 65 65 65 32.6 36.5 35.8 34.7 36.3 38.0 37.7 45.5 38.2 38.2 36.3 36.3 36.3 36.3 36.3 (Table continuation Example Roasting one Collapsing shells Flavorings, Ζ Legus tactile score *, score Sugar powder Sugar, vanillin Sugar, ascarbine acid Salt Temperature, ° С Duration min 5-20 5-20 3-20 2-10 Claims 130-170 20-50 - couple- meters one 170 20 + 2 130 50 + 3 140 40 + four 140 40 + five 140 40 . + 6 140 40 + 7 140 40 + eight 1.40 40 + 4.95 4.96 4.32 4.56 4.21 3.88 3.95 3.86 eleven 1514311 12 Table continuation Example Roasting Collapsing shells Flavorings, Ζ - Tasting rated- '. ka * score Sugar powder Sahara vanillin Sugar _? ascarbic acid Salt Temperature, 'WITH Duration min 9 120 60 + - - - - 4.07 ten 185 15 - - - - 3.90 eleven '140 40 - - - - - 4.22 12 140 40 + - - - - 4.97 13 140 40 + + - - - 4.95 14 140 40 + - - + - 4.90 15 140 40 + - - - + 4.90 * By 5-point system. The product that received a tasting score below 4.6 is considered unsatisfactory.