TWI797491B - Method for hydrolyzing soybean protein by fermenting lactic acid bacteria - Google Patents

Abstract

The present invention relates to a method for hydrolyzing soybean protein by fermenting at least one species of lactic acid bacteria. The method includes the steps of: adding at least one species of lactic acid bacteria in soybean milk for fermentation and cultivation, mixing dehulled soybean meal with water for fermentation, and thereby generating a hydrolyzed soybean protein. By the aforesaid method, the soybean protein can be hydrolyzed effectively, and the anti-nutritional factors in soybean protein are reduced, thus allowing animals and plants to absorb nutrients effectively.

Description

Method for hydrolyzing soybean protein fermented by lactic acid bacteria

The invention relates to a method for hydrolyzing soybean protein fermented by lactic acid bacteria, especially adding more than one lactic acid bacteria when producing hydrolyzed soybean protein, thereby hydrolyzing soybean protein and reducing anti-nutritional factors in soybean protein to help absorption.

The animal feed industry can be divided into two types of protein, one of which is animal protein, and fish meal in animal protein is one of the main aquatic feeds. However, due to limited marine resources and rising fish meal prices, the output is unstable and The price is easy to fluctuate. Furthermore, the quality of animal protein is not stable, and it is more likely that the manufactured feed may be infected with infectious diseases due to infectious diseases in animals.

In order to solve the above-mentioned lack of animal protein, most of the feeds are currently mainly made of plant protein, and the larger ones are products made of soybeans. The total global soybean output is about 320 million tons. The United States and Brazil together account for more than 60% of the global total output, of which up to 90% are used in feed, oil production, and bioenergy; soybean meal is a product after oil extraction and is one of the raw materials for the feed industry . Soybean soybean meal has the advantages of stable price, high protein content, balanced amino acid composition and large planting area, and has become the main source of vegetable feed protein.

But at present, there are anti-nutritional factors in all plant foods, which are self-protection substances formed by plants during the evolution process, which play a role in balancing the nutrients in plants. For feed, this will easily lead to poor health of animals. absorption etc.

Therefore, the inventors reduced the problem of anti-nutritional factors in vegetable protein, and proposed a method of hydrolyzing soybean protein fermented by lactic acid bacteria, including: mixing soybeans with water to make soybean milk, and the concentration of soybean milk is between 6.5% and 10% %; add lactic acid bacteria with a concentration percentage of 1%-5% into the aforementioned soybean milk, put it into an incubator at a temperature of 35-37 degrees Celsius and cultivate it for 16-24 hours, and then form lactic acid bacteria fermented soybean milk; mixing weight percentage 50-55% Shell soybean meal, 50-60% by weight pure water and 3-5% by weight lactic acid bacteria fermented soybean milk, and sealed fermentation for 20-30 hours to complete the hydrolyzed soybean protein fermented by lactic acid bacteria.

Further, the lactobacillus is Lactobacillus acidophilus or/and Lactobacillus rhamnosus.

Further, after the aforementioned soybeans are mixed with water, they need to be soaked for 16-24 hours.

Further, during the aforementioned 20-30 hours of sealed fermentation, the temperature is controlled at 35-37 degrees Celsius.

Further, it includes a drying procedure, during the sealed fermentation for 20-30 hours, first dry at 110-130 degrees Celsius for 15-30 minutes, so that the moisture content of the hydrolyzed soybean protein fermented by lactic acid bacteria is controlled at 4%-6% by weight. Then, the hydrolyzed soybean protein fermented by lactic acid bacteria is pulverized into powder.

According to the above-mentioned technical features, the following effects can be achieved:

1. Fermented soybean milk is used to make hydrolyzed soybean protein, which can effectively reduce the anti-nutritional factors in vegetable protein and is easy to absorb when eaten.

2. The sealed fermentation time in the manufacturing process is obviously shorter than that of the existing technology, which greatly reduces the manufacturing efficiency.

3. The hydrolyzed soybean protein produced by the present invention has no macromolecular antigenic protein in its composition, so it can also supplement nitrogen fertilizer for plant cultivation, especially for root crops, leafy vegetables and ginseng. Adjust the dilution factor at the end to 400~1000 times, which can promote the growth of the root system.

A1: Step 1

A11: Step 1 one

A2: Step 2

A3: Step 3

A31: Step one of three

B: Electrophoresis of hydrolyzed soybean protein fermented with lactic acid bacteria

C: Electrophoresis of raw material shelled soybean meal

[The first figure] is a schematic flow chart of the embodiment of the present invention.

[The second figure] is a schematic block diagram of the process of the embodiment of the present invention.

[The third figure] is the electrophoretic detection figure of the embodiment of the present invention.

Based on the above technical features, the main effects of the method of hydrolyzing soybean protein fermented by lactic acid bacteria of the present invention will be clearly presented in the following examples.

Please refer to the first picture and the second picture. The figure shows the flow chart of the method of hydrolyzing soybean protein fermented by lactic acid bacteria according to the present invention. Please see step 1 A1 first, first weigh 60-100 grams of soybeans, and then use The main purpose of soaking in cold water for 16 to 24 hours is to soften the soybeans, as shown in step A11 of step one in the second figure. Add 0.8 to 1 liter of water to the dried soybeans, beat them into soybean milk, filter the soybean dregs, boil the soybean milk and cool it for later use. Wherein said soya-bean milk is between concentration percentage 6.5%-10%.

Check step 2 A2 again, add Lactobacillus acidophilus or/and Lactobacillus rhamnosus with a concentration percentage of 1%-5% to the soymilk after cooling down, and place it at a temperature of 35-37°C for cultivation Cultivate in the box for 16-24 hours to obtain the strains of hydrolyzed soy protein.

Finally see step 3 A3, mix 50-55% by weight of shelled soybean meal, 50-60% by weight of pure water and 3-5% by weight of the aforementioned lactic acid bacteria fermented soybean milk in a container medium, and seal and ferment at 37 degrees Celsius for 20-30 hours, continue to see step A31 of step 3, and then dry at 110-130 degrees Celsius for 15-30 minutes, so that the water content of the hydrolyzed soybean protein fermented by lactic acid bacteria is controlled at the weight Percentage 4%-6%, hydrolyzed soy protein fermented by lactic acid bacteria. Further, the hydrolyzed soybean protein fermented by lactic acid bacteria is ground into powder by pulverization, which is convenient for direct consumption in the future or adding to other miscellaneous grains.

Please refer to the third figure, which shows that the present invention is confirming by electrophoresis whether the anti-nutritional factors in the hydrolyzed soy protein fermented by lactic acid bacteria have disappeared. From the figure, it can be seen that the label B is produced by the above method The hydrolyzed soybean protein, and the label C is the raw material shelled soybean meal. It can be clearly seen that the hydrolyzed soybean protein produced by the above method does not contain β-conglycinin and glycinin proteins, which means that there are no anti-nutritional factors. It can be seen from this , added in the feed for animals to eat, can avoid the intestinal allergic reaction caused by anti-nutritional factors. Furthermore, since there are no macromolecular anti-nutritional factors that are not easily absorbed, our hydrolyzed soy protein can supplement nitrogen fertilizer for plants and promote growth.

Based on the description of the above-mentioned embodiments, it is possible to fully understand the operation of the present invention, use and the effect that the present invention produces, but the above-mentioned embodiments are only preferred embodiments of the present invention, and should not be used to limit the implementation of the present invention. The scope, that is, the simple equivalent changes and modifications made according to the patent scope of the present invention and the content of the description of the invention, all fall within the scope of the present invention.

A1: Step 1

A11: Step 1 one

A2: Step 2

A3: Step 3

Claims (5)

A method for hydrolyzing soybean protein fermented by lactic acid bacteria, comprising: blending soybeans with water to make soybean milk with a concentration of 6.5%-10%; adding lactic acid bacteria with a concentration of 1%-5% into the aforementioned soybean milk, and putting Cultivate in an incubator at a temperature of 35-37 degrees for 16-24 hours to form lactic acid bacteria fermented soybean milk; mix 50-55% by weight of shelled soybean meal, 50-60% by weight of pure water and 3-5% by weight of the aforementioned lactic acid bacteria for fermentation Soybean milk, and sealed and fermented for 20-30 hours, the temperature is controlled at 35-37 degrees Celsius to complete the hydrolyzed soybean protein fermented by lactic acid bacteria. A method for hydrolyzing soybean protein fermented by lactic acid bacteria as in Claim 1, wherein the lactic acid bacteria are Lactobacillus acidophilus or/and Lactobacillus rhamnosus. For example, the method of hydrolyzing soybean protein fermented by lactic acid bacteria in claim 1 requires soaking for 16-24 hours after mixing the soybeans with water. The method for hydrolyzing soybean protein fermented by lactic acid bacteria as claimed in claim 1 further includes a drying procedure, after the aforementioned sealed fermentation for 20-30 hours, drying at a temperature of 110-130 degrees Celsius for 15-30 minutes to make the hydrolyzed soybeans fermented by lactic acid bacteria Protein moisture is controlled at 4%-6% by weight. As in the method of hydrolyzed soybean protein fermented by lactic acid bacteria in claim 4, the hydrolyzed soybean protein fermented by lactic acid bacteria is further pulverized into powder.

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