WO2004017758A1 - Dispositif permettant la preparation d'un produit de soja traite contenant des cellules de soja individuelles dispersees et procede permettant de preparer ce produit - Google Patents

Dispositif permettant la preparation d'un produit de soja traite contenant des cellules de soja individuelles dispersees et procede permettant de preparer ce produit Download PDF

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Publication number
WO2004017758A1
WO2004017758A1 PCT/JP2002/008439 JP0208439W WO2004017758A1 WO 2004017758 A1 WO2004017758 A1 WO 2004017758A1 JP 0208439 W JP0208439 W JP 0208439W WO 2004017758 A1 WO2004017758 A1 WO 2004017758A1
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WO
WIPO (PCT)
Prior art keywords
soybean
soybeans
swollen
dispersed
enzyme
Prior art date
Application number
PCT/JP2002/008439
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English (en)
Japanese (ja)
Inventor
Toru Akazawa
Original Assignee
Yugengaisha Chima
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Yugengaisha Chima filed Critical Yugengaisha Chima
Priority to AU2002327145A priority Critical patent/AU2002327145A1/en
Priority to JP2004530505A priority patent/JPWO2004017758A1/ja
Priority to PCT/JP2002/008439 priority patent/WO2004017758A1/fr
Publication of WO2004017758A1 publication Critical patent/WO2004017758A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes

Definitions

  • the present invention relates to an apparatus and a method for producing processed soybeans in which soybean single cells are dispersed.
  • the present invention relates to a manufacturing apparatus for efficiently manufacturing processed soybeans in which soybean single cells are dispersed while suppressing soybean odor to a level that is hardly noticed when ingested by humans, and a method for manufacturing the same.
  • Soybeans which are called miracle crops and contain proteins, carbohydrates and lipids in a well-balanced manner, and are also rich in isoflavones, lysine, lecithin, etc., which have attracted attention in recent years, are a food source for their unique taste / odor.
  • the intended use as a cooking material was limited.
  • the present inventors have succeeded in greatly expanding the possibility of using soybeans as food materials by the “processing method of soybeans using enzymes” described in International Patent Publication WO01 / 10242. I have.
  • raw soybeans are immersed in water for a predetermined time, and then heated in the presence of water. After cooling the heated soybeans, water and a pectinase produced by a microorganism of the genus Bacillus are added to the soybeans, and the resulting mixture is stirred and maintained for a predetermined time to carry out the enzyme treatment. After enzymatic treatment, purein-processed soybeans in which single cells of soybeans are dispersed can be obtained by inactivating pectinase. Also, if necessary, the pureed processed soybean can be dried to obtain a powdered processed soybean.
  • the resulting powdery or puree processed soybeans have almost no damage to the cell wall and cell membrane, and are dispersed single soybean cells in which protein granules and fat globules are kept in a healthy state. It has the characteristic of almost no soy smell.
  • the above-described processing method provides an essential step for supplying processed soybeans in which soybean single cells are dispersed at a high quality.
  • it is essential to establish a consistent production system that takes into account production efficiency.
  • it takes a long time to uniformly and sufficiently advance enzyme treatment of a large amount of raw material soybean, which is one of the causes of an increase in production cost.
  • the enzyme treatment using actinase produced by the microorganism of the genus Bacillus can be performed at a relatively high temperature of 60 ° C, the possibility of the occurrence of various bacteria during the treatment is low.
  • the processing time is too long, problems will arise in terms of quality control of the resulting processed soybeans.
  • a large amount of soybeans are heated and then cooled to a temperature suitable for enzyme treatment, the resulting processed soybeans may become discolored.
  • an object of the present invention is to efficiently produce processed soybeans in which soybean single cells are dispersed while suppressing the soybean odor to a level that is hardly noticeable when ingested, in view of the above-mentioned problems. It is an object of the present invention to provide a manufacturing apparatus that can perform the manufacturing.
  • the production apparatus of the present invention comprises a container for immersing raw soybeans in water, a pressurizing heating means for heating raw soybeans immersed in water in the presence of water to obtain swollen soybeans, A soybean grain splitting means for splitting swollen soybeans and obtaining a soybean slurry in which soybean cell clusters are dispersed; Enzymatic treatment means for obtaining soybean puree to be dispersed.
  • the above-mentioned soybean grain dividing means makes the size of the soybean cell cluster within the range of 1 Z2 to 1 Z50, more preferably the range of lZ3 to l / 20 of each grain of the swollen soybean. It is preferable to split the swollen soybeans in such a manner.
  • a cooling means between the pressurizing and heating means and the soybean grain dividing means for cooling the temperature of the swollen soybean in the pressurizing and heating means to a temperature at which the enzyme treatment is performed.
  • the cooling means include a thermostat that maintains the temperature of the swollen soybean at a temperature at which the enzyme treatment is performed. The introduction of such a cooling means is particularly effective in preventing discoloration of the finally obtained processed soybean.
  • the above-mentioned enzyme treatment means preferably includes a stirring means for stirring the soybean slurry during the enzyme treatment.
  • a drying means for drying the obtained soybean puree to obtain a soybean powder in which soybean single cells are dispersed it is particularly preferable to use a spray dryer as the drying means.
  • a further object of the present invention is to provide a method for producing processed soybeans using an enzyme characterized by the following steps. That is, a step of immersing the raw soybean in water, a step of heating the raw soybean immersed in water under pressure in the presence of water to obtain a swollen soybean, dividing the obtained swollen soybean, and dispersing the soybean cell cluster. A step of adding an enzyme to a soybean slurry, performing an enzymatic treatment by holding the obtained mixture for a predetermined time while stirring, and dispersing soybean single cells by inactivating the enzyme. Obtaining a soybean puree.
  • FIG. 1 is a schematic diagram showing an apparatus for producing processed soybeans according to the present invention.
  • raw soybeans are washed with a washing unit 10 and then immersed for a predetermined time in an immersion unit 20 having a container 21 such as a water tank or a water storage tank filled with water.
  • the immersion time is preferably, for example, about 18 hours at a water temperature of 18 to 20 ° C, and about 12 hours at a water temperature of 23 to 25 ° C.
  • the size of the immersion tub 20 is not particularly limited, provided that the immersion tub 20 is capable of immersing about 2 to 3 times the weight of soybean that can be processed by one batch of the pressurized heat treatment unit 30 described later. Batch processing can be performed continuously. This step is performed to allow a sufficient amount of water to be absorbed into the individual cells of the soybean, and to facilitate and facilitate subsequent enzymatic treatment.
  • the soybeans sufficiently immersed in water are sent to a pressurized heat treatment unit 30 having a pressure vessel 31 such as an autoclave or a pressure cooker.
  • a pressure vessel 31 such as an autoclave or a pressure cooker.
  • S Pengjun soybeans can be obtained.
  • This step enables sterilization and inactivation of lipoxygenase contained in soybeans.
  • the heat denaturation of soy protein improves digestion and absorption by the human body.
  • the intercellular material of soybeans softens, making it easier to perform the enzymatic treatment that is performed later.
  • the heating conditions under pressure for example, it is preferable to perform the treatment at 120 ° C. for 15 to 25 minutes under pressure using a pressure cooker.
  • the treatment it is preferable to gradually reduce the pressure to atmospheric pressure from the pressurized condition. Sudden decompression can destroy swollen soybeans. Also, the broth obtained by the pressurized heat treatment may be used for the next pressurized heat treatment without discarding.
  • a pressurized heat treatment unit 30 and a soybean The cooling unit 40 is provided between the cooling unit 40 and the split unit 50.
  • the bottom of the pressure vessel 31 of the pressurized heat treatment unit 30 has a structure that can be opened. It's swelling.
  • the pressurized heating unit 30 heats soybeans at a high temperature exceeding 100 ° C. However, if the swollen soybeans are maintained at a high temperature of around 100 ° C for a long time after the pressurized heat treatment, the final There is a possibility that discoloration may occur in the processed soybean that is obtained. Such discoloration should be avoided in terms of maintaining quality, and depending on the degree of discoloration, may be defective.
  • the swollen soybeans are cooled from the processing temperature in the pressure heating unit 30 to a temperature suitable for enzyme treatment (for example, 60 ° C) in a short time, so that In addition, discoloration of processed soybeans can be prevented.
  • a temperature suitable for enzyme treatment for example, 60 ° C
  • a cooling unit 40 is provided. You can expect the effect of this.
  • the cooling unit other than the above, a container capable of storing swollen soybeans and a simple configuration capable of circulating cooling water around the outer periphery of the container may be used.
  • the swollen soybean is divided into a predetermined size by the soybean grain dividing unit 50, and a soybean slurry in which soybean cell clusters are dispersed is obtained.
  • the most significant feature of the production apparatus of the present invention is that a soybean grain dividing unit 50 for dividing the swollen soybean is provided prior to the enzyme treatment.
  • a soybean grain dividing unit 50 for dividing the swollen soybean is provided prior to the enzyme treatment.
  • the enzyme treatment when reacting S Pengjun soybean with an enzyme, if the amount of soybean treated increases, it becomes difficult for the enzyme to spread uniformly to individual soybeans, and it is necessary for the enzyme to separate the soybean cells into single cells. Time is generally longer. Agitation of swollen soybeans during enzyme treatment is effective in accelerating the progress of enzyme treatment, but there is a limit to efficiency improvement by itself.
  • the present inventor focused on the fact that the structure of swollen soybeans was much softer than that of raw soybeans, and even if swollen soybeans were divided into a certain size, soybean cells suffered damage. Is relatively small, resulting in little residual soybean odor in the final processed soybeans, in other words, almost no consumption of processed soybeans. We found that soybean odor can be suppressed to a level that is hardly noticeable. On the other hand, by dividing swollen soybeans, the contact area between the enzyme and the soybean cells can be increased in the enzyme treatment, so that there is an advantage that the time required for the subsequent enzyme treatment can be greatly reduced.
  • soybean cells are ground by mechanically pulverizing raw soybeans or finely ground.
  • mechanically milling the raw soybeans most of the soybean cells are damaged before the enzyme treatment, so that the soybeans that have been converted into single cells by the enzyme treatment are no longer healthy, When ingested, it becomes a processed soybean with a strong soy smell.
  • soybean odor is generated within a permissible range with damage to soybean cells accompanying the division.
  • the area of contact between the swollen soybean and the enzyme is increased while preventing enzymatic treatment, so that subsequent enzyme treatment can be carried out efficiently.
  • a small piece of swollen soybean divided by the soybean grain dividing unit is referred to as a “soybean cell cluster”. Because swollen soybeans are in a very soft state, some damage to soybean cells cannot be avoided at the outermost layer of the divided pieces of swollen soybeans, but the outermost layer extends from the outermost layer toward the inside. In the range, the soybean cells are still in a healthy state, and the soybean cells existing from the lowermost layer toward the inside of the divided swollen soybean pieces are converted into single cells by the subsequent enzyme treatment.
  • the size of the small pieces of swollen soybeans divided by the soybean grain splitting unit is not noticed by the soybean odor when humans ingest the finally obtained processed soybeans. It may be determined so as not to be present, but preferably about 1 to 2/50 of each grain of swollen soybean, more preferably about 1/3 to 1/20, and particularly preferably 1Z3 to: It is recommended to divide it into L / 10 to stably prevent the generation of soybean odor. Soybeans vary in size depending on the type of place of production.For example, if 1 kg of soybeans is composed of 300 to 330 soybean grains, one soybean grain is approximately 3 g.
  • the soybean cell cluster is preferably composed of an aggregate of 120,000 to 300,000 soybean cells, more preferably 300,000. It comprises an aggregate of 2 to 200,000 soybean cells, and particularly preferably an aggregate of 600,000 to 200,000 soybean cells.
  • the soybean grain splitting unit is not particularly limited as long as it is capable of softly dividing swollen soybean into the above dimensions, and is not particularly limited.For example, a configuration in which swollen soybean is sent out by a pump and passed through a filter 51 having a predetermined opening. Or a mixer or a food processing gear pump designed to softly divide swollen soybeans into the above dimensions.
  • the soybean slurry in which the soybean cell clusters 1 obtained as described above are dispersed is introduced into the enzyme treatment tank 61 of the enzyme treatment unit 60 and subjected to the enzyme treatment.
  • actinase produced by a microorganism of the genus Bacillus in the presence of water is added to the soybean slurry in the enzyme treatment tank 61 by the enzyme supply means 62, and the resulting mixture is stirred with a stirring blade (not shown). )
  • a stirring blade (not shown).
  • the supply amount of cutinase There is no particular limitation on the supply amount of cutinase, but considering the effect of enzyme treatment and the balance of enzyme cost, it should be about 0.05 to 0.2 wt% with respect to the weight of soybean before the immersion step. Is preferred.
  • the temperature of the enzyme treatment is preferably 60 ° C. This is because the enzyme activity of pectinase produced by the microorganism of the genus Bacillus is highest at 60 ° C. Actinase produced by microorganisms of the genus Bacillus is a protein that binds soybean cells to each other. Since it has a strong effect on the protein, protoctin, the soybean cell cluster can be made into a single cell without destroying the soybean cell wall.
  • the stirring during the enzyme treatment should not be so powerful as to break the soybean cells.
  • it is preferable to employ soft conditions such that the stirring blade is rotated at a speed of about 20 to 30 rotations Z in the mixture.
  • the isolated soybean single cells can be allowed to act uniformly on soybean cells while being loosened by stirring, which is suitable for smoothly performing enzyme treatment.
  • the enzymatic action of actinase is deactivated by heat treatment, so that a soybean puree in which soybean single cells are dispersed can be obtained.
  • the enzyme may be passed through a temperature range of about 90 to 100 ° C.
  • soybean puree obtained in this way can be ingested as liquid processed soybeans, or can be cooked and consumed with other ingredients. If necessary, soybean puree can be dispersed by drying soybean puree. Powdered processed soybeans can be obtained.
  • a drying method it is preferable to employ a flash drying method or a spray drying method, and it is particularly preferable to use a spray dryer.
  • the liquid and powdered soybeans obtained by the production apparatus of the present invention have almost no damage to cell walls and cell membranes, and soybean single cells in which protein granules and fat globules are kept in a healthy state are dispersed. It has been kept at a level where soy smell can hardly be perceived, so relatively thin flour-based foods such as spaghetti, macaroni, pizza dough, lonole bread, nouvaga buns, English muffins, etc.
  • meat foods such as meatballs, existing soy foods such as tofu and soy milk yogurt, foods containing soy protein, creams, miso, vegetable cheese, serials, biscuits, crackers, dressings, health foods, diet foods such as konjac jelly, Bean jam, pudding, cream, jam, rye, ice Reem, Shabe' door, it is possible to use to the confectionery.
  • fruit juice, vegetable juice such as tomato juice and ginseng juice, coffee drink, soy milk, potage soup It can also be used for beverages such as soups such as pu miso soup.
  • the swollen soybeans were divided by the soybean grain splitting unit 50 such that the size of the obtained soybean cell clusters was within the range of about 1/3 to 1 / ⁇ 0 of each of the swollen soybean grains.
  • a soybean grain splitting butt swollen soybeans were sent out from the cooling unit by a pump, and passed through a filter 51 having a predetermined opening (about 2 mm opening) to be split.
  • the soybean slurry in which the soybean cell clusters supplied from the soybean grain splitting unit 50 are dispersed is adjusted to a temperature (about 60 ° C) at which the enzyme treatment is performed in a heat exchanger (not shown). Then, it was supplied to the enzyme-treated unit 60.
  • the enzyme treatment was performed at a treatment temperature of 60 ° C. by adding about 0.1 wt% of the enzyme to the soybean weight before the immersion step.
  • the above-mentioned soybean grain splitting unit was introduced to produce a soybean slurry in which soybean cell clusters were dispersed, and then the enzyme treatment was carried out.
  • the enzymatic treatment was completed in a short time (approximately 20 minutes) of about 1/10 compared to the case where the enzyme treatment was not performed.
  • the soybean puree in which soybean single cells were dispersed was obtained by inactivating the enzyme by passing through a temperature range of about 90 ° C.
  • the solid content concentration in the soybean puree is about 18 to 20%. % Was adjusted.
  • the soybean single cell has no damage to the cell wall and cell membrane, and has protein granules (protein body) and fat globules (lipit body) inside the cell.
  • protein body protein body
  • fat globules lipit body
  • processed soybeans in which soybean single cells whose soybean odor is suppressed to a level that is hardly noticeable when ingested by humans are dispersed on an industrial scale. It can be manufactured efficiently.
  • the swollen soybeans prior to the enzymatic treatment, should be of a predetermined size, that is, the size of the soybean cell cluster obtained by the division should be within the range of 1/2 to 1/50 of each swollen soybean. If a soybean grain splitting unit is installed, preferably in the range of 1/3 to 1Z20, the time required for subsequent enzyme treatment should be shortened to reduce the production cost of processed soybeans. Can be.
  • the present invention relates to a consistent processed soybean production system capable of solving various problems assumed when a large amount of soybean is to be treated with an enzyme. People around the world who have refused to take advantage of the soybean resources because of their effective use of soybean odors can be eaten as it is or as a cooked product with other ingredients. It provides an effective means to achieve the goal of supplying processed soybeans at affordable prices.

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

L'invention concerne un dispositif permettant de préparer efficacement un produit de soja dans lequel les cellules de soja individuelles sont dispersées, tout en maintenant l'odeur du soja à un niveau qui n'incommode pas les consommateurs. Ce dispositif comprend un réservoir d'eau dans lequel les graines de soja sont immergées, une unité de mise sous pression/chauffage qui permet se chauffer sous pression les graines de soja immergées en présence d'eau afin de les faire gonfler, une unité de broyage qui broie le soja pour produire une suspension épaisse dans laquelle sont dispersés des amas de cellules de soja, et une unité de traitement enzymatique de la suspension de soja, permettant de produire une purée de soja dans laquelle sont dispersées des cellules de soja individuelles. Cette purée de soja peut être utilisée telle quelle comme aliment liquide. L'adjonction d'une unité de séchage permet de sécher cette purée afin d'obtenir un produit de soja en poudre dans lequel sont dispersées des cellules de soja individuelles.
PCT/JP2002/008439 2002-08-21 2002-08-21 Dispositif permettant la preparation d'un produit de soja traite contenant des cellules de soja individuelles dispersees et procede permettant de preparer ce produit WO2004017758A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
AU2002327145A AU2002327145A1 (en) 2002-08-21 2002-08-21 Apparatus for producing processed soybean product having individual soybean cells dispersed therein and process for producing the same
JP2004530505A JPWO2004017758A1 (ja) 2002-08-21 2002-08-21 大豆単細胞が分散してなる加工大豆の製造装置およびその製造方法
PCT/JP2002/008439 WO2004017758A1 (fr) 2002-08-21 2002-08-21 Dispositif permettant la preparation d'un produit de soja traite contenant des cellules de soja individuelles dispersees et procede permettant de preparer ce produit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2002/008439 WO2004017758A1 (fr) 2002-08-21 2002-08-21 Dispositif permettant la preparation d'un produit de soja traite contenant des cellules de soja individuelles dispersees et procede permettant de preparer ce produit

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WO2004017758A1 true WO2004017758A1 (fr) 2004-03-04

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006109404A1 (fr) * 2005-04-07 2006-10-19 Isobe, Junsho Procede de preparation des tissus vegetaux de feves, graines, noix/semences, legumes ou fruits transformes, tissus vegetaux de feves, graines, noix/semences, legumes ou fruits transformes, et aliments transformes prepares au moyen des tissus vegetaux
CN105549524A (zh) * 2016-01-06 2016-05-04 李锦记（新会）食品有限公司 一种泡豆运行控制的系统

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01199551A (ja) * 1987-10-28 1989-08-10 Mashiko Miso Kk 味噌様大豆食品の製造方法
EP1120047A1 (fr) * 1999-08-06 2001-08-01 Toru Akazawa Procede de traitement de soja utilisant une enzyme, soja traite ainsi obtenu et aliment contenant le soja ainsi traite

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01199551A (ja) * 1987-10-28 1989-08-10 Mashiko Miso Kk 味噌様大豆食品の製造方法
EP1120047A1 (fr) * 1999-08-06 2001-08-01 Toru Akazawa Procede de traitement de soja utilisant une enzyme, soja traite ainsi obtenu et aliment contenant le soja ainsi traite

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006109404A1 (fr) * 2005-04-07 2006-10-19 Isobe, Junsho Procede de preparation des tissus vegetaux de feves, graines, noix/semences, legumes ou fruits transformes, tissus vegetaux de feves, graines, noix/semences, legumes ou fruits transformes, et aliments transformes prepares au moyen des tissus vegetaux
CN105549524A (zh) * 2016-01-06 2016-05-04 李锦记（新会）食品有限公司 一种泡豆运行控制的系统

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AU2002327145A1 (en) 2004-03-11
JPWO2004017758A1 (ja) 2005-12-08

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