WO2019235070A1 - Method and device for producing soybean flour - Google Patents

Method and device for producing soybean flour Download PDF

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Publication number
WO2019235070A1
WO2019235070A1 PCT/JP2019/016163 JP2019016163W WO2019235070A1 WO 2019235070 A1 WO2019235070 A1 WO 2019235070A1 JP 2019016163 W JP2019016163 W JP 2019016163W WO 2019235070 A1 WO2019235070 A1 WO 2019235070A1
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soybean powder
raw soybean
superheated steam
raw
unit
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PCT/JP2019/016163
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French (fr)
Japanese (ja)
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光淳 角田
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学校法人関東学院
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Publication of WO2019235070A1 publication Critical patent/WO2019235070A1/en

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    • 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
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu

Definitions

  • This application relates to a method for manufacturing soybean powder and a device for manufacturing soybean powder.
  • soy processed foods including soy flour with excellent nutritional value
  • Soybeans contain many nutrients such as protein, lipids, carbohydrates, dietary fiber, potassium, calcium, magnesium, iron, zinc, copper, vitamin E, vitamin B1, and folic acid. It is possible to obtain an effect such as a reduction in obesity and improvement in obesity.
  • processed soy foods containing soy flour are also used as alternative foods that can be consumed by people with protein supplements and milk / egg allergies.
  • processed soybean foods are also developed as health foods and the like because they can also have an anti-cholesterol effect and a fat burning effect.
  • Patent Document 1 discloses a deodorized soy powder that has a heating step of rotating a container charged with soybeans and heating the soybeans at 100 ° C. for 20 minutes to 30 minutes while exhausting the raw odor components of the soybeans. Is disclosed (see claim 6 of Patent Document 1).
  • the method for producing deodorized soybean powder disclosed in Patent Document 1 since the container is rotated at the time of heating, the soybean is not baked on the inner wall of the container, and is uniformly heated, so that the soybean is efficiently deodorized.
  • the heat of water vapor can be transmitted to the soybeans through the container, so that the nutritional components contained in the soybeans undergo thermal changes. It will be altered and dissolved out.
  • Patent Document 1 discloses that the defatted soybean powder-containing food is freeze-dried, and thus has excellent effects such as little change in nutritional components and flavor, good restorability and solubility, and long-term storage at room temperature.
  • the freeze-drying apparatus is expensive and may increase the product price.
  • the present invention provides a method for producing soybean powder that exhibits excellent dispersion and solubility while reducing the unpleasant odor and unpleasant taste peculiar to soybeans, and
  • An object is to provide a manufacturing apparatus.
  • saturated steam at 100 ° C. to 105 ° C. is brought into contact with a heating part having a surface temperature of 500 ° C. or more to generate superheated steam at normal pressure, and superheated steam at 170 ° C. to 350 ° C.
  • the raw soybean powder is exposed to 15 to 60 seconds.
  • the soybean powder production apparatus conveys raw soybean powder and a superheated steam generator that heats saturated steam at 100 ° C. to 105 ° C. to generate atmospheric superheated steam at 170 ° C. to 350 ° C.
  • a raw soybean powder supply unit that quantitatively supplies the raw soybean powder to the raw soybean powder conveyance unit, and the superheated steam generation unit is disposed above the raw soybean powder conveyance unit.
  • soybean powder manufacturing method and the soybean powder manufacturing apparatus according to the present invention By adopting the soybean powder manufacturing method and the soybean powder manufacturing apparatus according to the present invention, while exhibiting an unpleasant odor and unpleasant taste peculiar to soybeans in the absence of oxygen, it exhibits excellent dispersion solubility, and Soy flour with reduced price can be obtained.
  • A. Method for Producing Soy Flour According to the Present Invention generates saturated superheated steam at normal pressure by bringing saturated steam at 100 ° C. to 105 ° C. into contact with a heating part having a surface temperature of 500 ° C. or higher.
  • the raw soybean powder is exposed to superheated steam at 170 ° C. to 350 ° C. for 15 to 60 seconds.
  • the method for producing soybean powder according to the present invention can exhibit excellent dispersion solubility while improving the unpleasant odor and unpleasant taste peculiar to soybeans.
  • the processing is performed at normal pressure (that is, atmospheric pressure) and the apparatus is not complicated, so that the price of the soybean powder can be reduced.
  • Superheated steam generated by the method for producing soybean powder according to the present invention is a high-temperature gas that has low energy compared to normal steam, has a high heat conduction rate, and is combined heat transfer by condensation, convection, and radiation.
  • the core of each particle of raw soybean powder that is the object to be heated can be heated in a short time.
  • superheated steam is easy to create an environment with a low oxygen concentration and close to anoxic conditions, so it has the effect of preventing destruction due to oxidation of nutrients contained in raw soybean powder and preventing oxidative browning of the raw soybean powder. Can be obtained.
  • the normal pressure superheated steam here is different from the high pressure high temperature steam, and can be easily obtained by heating the fine pressure saturated steam to 100 ° C. or higher under normal pressure. Therefore, according to the method for producing soy flour according to the present invention, there is no need to use a high-pressure vessel such as a boiler or an autoclave when generating superheated steam, so there is a risk of explosion in the process of generating superheated steam. Therefore, the apparatus can be simplified and the equipment cost can be reduced. Furthermore, according to the method for producing soybean powder according to the present invention, normal-pressure superheated steam is used as a heat medium, so that safety is ensured without causing a fire or harmful smoke (for example, CO 2 ). be able to.
  • a fire or harmful smoke for example, CO 2
  • saturated superheated steam at normal pressure is obtained by bringing saturated steam at 100 ° C. to 105 ° C. (that is, saturated steam at a low pressure) into contact with a heating part having a surface temperature of 500 ° C. or higher. Generate and maintain.
  • the reason why the surface temperature of the heating part is set to 500 ° C. or more is that the gas sensible heat of superheated steam is small and the temperature is likely to decrease.
  • the heating unit is not particularly limited as long as the surface temperature generates heat of 500 ° C. or higher, and for example, a conventionally known electromagnetic wave heating means such as radio wave heating or high frequency heating or a nichrome wire heater can be used.
  • the raw soybean powder is exposed to superheated steam at 170 ° C. to 350 ° C. for 15 to 60 seconds.
  • the temperature of the superheated steam brought into contact with the raw soybean powder is less than 170 ° C.
  • unpleasant flavor unique to soybeans cannot be sufficiently removed, which is not preferable.
  • the temperature of the superheated steam to be brought into contact with the raw soybean powder exceeds 350 ° C.
  • the raw soybean powder to be heated will cause uneven heating, resulting in a decrease in quality stability. This is not preferable because browning easily occurs due to a secondary reaction of the protein. In this case, the heat resistance of the conveying belt of the raw soybean powder conveying unit 20 is also affected.
  • the raw soybean powder is brought into contact with superheated steam at normal pressure of 170 ° C. to 350 ° C. for less than 15 seconds, the unpleasant odor and unpleasant taste peculiar to soybeans can be sufficiently removed. Not preferable.
  • the raw soy flour is brought into contact with superheated steam at a normal pressure of 170 ° C. to 350 ° C. for more than 60 seconds, the raw soy flour may be browned due to a secondary reaction of protein. It is not preferable because nutritional components such as carbohydrates contained in the raw soybean powder tend to be impaired.
  • the average particle size of the raw soybean powder is preferably 50 ⁇ m or less, and more preferably 10 ⁇ m or less.
  • the raw soybean powder has an average particle size of 50 ⁇ m or less, so that excessive browning occurs in the soybean powder as a product while sufficiently improving the unpleasant odor and unpleasant taste peculiar to soybeans, It becomes possible to more effectively suppress a decrease in dispersion solubility accompanying insolubilization of proteins and the like.
  • the soy flour obtained by the method for producing soy flour according to the present invention those having an average particle size of 10 ⁇ m or less have a smooth texture and excellent applicability to food.
  • the average particle size means a particle size at an integrated value of 50% in a volume-based particle size distribution measured by a laser diffraction scattering method.
  • water for example, tap water
  • 10 is introduced into the container 8 of the saturated steam generator 7 and is heated to 100 ° C. inside the container 8 by the heating device 9 such as an electric heater.
  • the heating device 9 such as an electric heater.
  • steam generator 7 is a very small pressure, it advances the inside of the piping 11 slowly through the opening part provided in the container 8, and the inside of the wind-shielding wall 3 of the superheated steam generation part 2 be introduced.
  • the saturated water vapor is ejected toward a heating unit 4 such as an electric heater disposed inside the windshield wall 3 through a water vapor jet port 6 provided in the water vapor injection nozzle 5.
  • a heating unit 4 such as an electric heater disposed inside the windshield wall 3 through a water vapor jet port 6 provided in the water vapor injection nozzle 5.
  • the wind-shielding wall 3 has a shape that is covered except for the surface with respect to the belt conveyor 20, thereby suppressing a decrease in internal temperature and suppressing condensation of superheated steam.
  • the saturated water vapor introduced into the wind shielding wall 3 is heated by coming into contact with the heating unit 4 to generate atmospheric superheated water vapor.
  • the superheated steam can be generated under normal pressure because the saturated steam at a low pressure is heated.
  • a method of heating high-temperature and high-pressure boiler steam has been mainly employed.
  • enormous energy is consumed to efficiently heat the boiler steam at a high flow rate, which hinders the realization of low price of soybean flour. It was.
  • the present invention does not cause such a problem for the reasons described above.
  • the raw soybean powder 32 to be heated is put into the raw soybean powder supply unit 30.
  • the raw soybean powder supply unit 30 is provided with a mesh-shaped sieve 31 so that the raw soybean powder 32 having an average particle size of 50 ⁇ m or less is quantitatively supplied onto the belt 21 of the raw soybean powder conveyance unit (belt conveyor) 20.
  • the belt conveyor 20 shown in FIG. 1 is a roller type belt conveyor around which a belt 21 supported by a plurality of rollers 22 is wound, and the raw soybean powder 32 is conveyed by turning the belt 21.
  • the raw soybean powder 32 supplied in a constant amount on the belt 21 of the belt conveyor 20 is leveled to a predetermined thickness by the leveling unit 23.
  • the averaged raw soybean powder 32 is exposed to superheated steam at 170 ° C. to 350 ° C. in the process of being transported by the belt conveyor 20 (when passing under the superheated steam generating unit 2), and is subjected to heat treatment.
  • the raw soybean powder 32 can be exposed to superheated steam for 15 to 60 seconds by adjusting the revolving speed of the belt 21 of the belt conveyor 20, so that the unpleasant smell peculiar to soybean of the soybean powder used as the product And unpleasant taste are improved, and dispersion solubility is improved.
  • soybean powder production method according to the present invention has been described above. Next, the soybean powder production apparatus according to the present invention will be described with reference to FIG.
  • Soybean flour production apparatus 1 according to the present invention
  • the soy flour production apparatus 1 according to the present invention generates saturated superheated steam at 170 ° C to 350 ° C by heating saturated steam at 100 ° C to 105 ° C.
  • a “steam generation unit” 2 a “raw soybean powder conveyance unit” 20 that conveys raw soybean powder 32, and a “raw soybean powder supply unit” 30 that quantitatively supplies the raw soybean powder 32 to the raw soybean powder conveyance unit 20. It is a thing.
  • the superheated steam generation unit 2 heats saturated steam at 100 ° C to 105 ° C to generate normal pressure superheated steam at 170 ° C to 350 ° C.
  • the soybean powder manufacturing apparatus 1 according to the present invention is disposed above the raw soybean powder transport unit 20 described later by the superheated steam generation unit 2, so that the longer the distance between them, the more the superheated steam becomes the raw material to be heated.
  • the temperature drop width until it comes into contact with the soybean powder 32 is increased. Therefore, the temperature of the superheated steam generated by the superheated steam generation unit 2 is set in consideration of this point. The reason and effect for defining these condition ranges have already been described in the method for producing soybean powder, and will be omitted.
  • the superheated steam generation unit 2 has such a configuration, so that the air existing inside the windbreak wall 3 gradually becomes outside as the superheated steam increases. It is repelled and the inside can be brought into a state very close to anoxic state.
  • the superheated steam is a gas, it is very light and spreads to every corner of the interior without using a blower such as a fin, and quickly raises the temperature to 170 ° C. to 350 ° C. Further, the inside of the wind shielding wall 3 is kept warm by the residual heat radiation of the heating unit 4 that generates the superheated steam. Therefore, according to the superheated steam generation unit 2 of the present invention, the superheated steam whose radiant heat and sensible heat of the heating unit 4 are increased is uniformly and sufficiently brought into contact with the raw soybean powder 32 to be heated to condense and solidify. It is possible to promote uniform heating of the raw soybean powder 32 to be heated without any problem. Therefore, according to the superheated steam generation unit 2 of the present invention, it is possible to effectively disperse and improve unpleasant odors and unpleasant tastes, and to effectively suppress a decrease in dispersion solubility.
  • the superheated steam generating unit 2 of the present invention has, as a configuration necessary for generating and maintaining normal pressure superheated steam at 170 ° C. to 350 ° C., a heating unit 4 having a surface temperature of 500 ° C. or more, and 100 ° C. to 105 ° C. It is preferable to include a steam spray nozzle 5 for spraying saturated steam at 0 ° C. to the heating unit 4 for heating.
  • the soybean powder production apparatus 1 according to the present invention includes the heating unit 4 and the water vapor injection nozzle 5 in the interior surrounded by the wind shielding wall 3 described above, thereby stably supplying high-temperature superheated steam in a shorter time. Water droplet generation can be prevented.
  • the structure of the apparatus is further simplified and the maintainability is excellent.
  • the reason for setting the surface temperature of the heating unit 4 to 500 ° C. or higher is omitted because it has already been described in the method for producing soybean powder.
  • the heating unit 4 adopts an electric heater (for example, a quartz tube heater, a ceramic heater, a carbon heater, etc.) in consideration of further reduction in equipment cost. Since the electric heater does not require additional equipment considering environmental pollution measures, smoke emission measures, etc., not only the equipment cost can be reduced but also the apparatus can be downsized.
  • an electric heater for example, a quartz tube heater, a ceramic heater, a carbon heater, etc.
  • the water vapor injection nozzle 5 sets the number and the inner diameter of the water vapor outlets 6 in an appropriate manner in consideration of the amount and directionality of the saturated water vapor discharged from the water vapor outlet 6 so that the saturated water vapor is accurately and sufficiently set. It is possible to efficiently generate superheated steam by contacting the heating unit 4 with the heating steam.
  • the shape of the water vapor spray nozzle 5 is not particularly limited.
  • the shielding wall 3 is more preferably formed so that the inner surface is mirror-like and forms a parabola (for example, a semi-cylindrical shape).
  • Superheated steam has a feature that the higher the temperature, the lower the volume ratio enthalpy (kJ / m 3 ), the greater the entropy, the lower the temperature, and the easier it is to aggregate.
  • the shielding wall 3 since the shielding wall 3 has such an inner surface structure and inner surface shape, it effectively suppresses a decrease in the internal temperature by radiant heat reflection and has an excellent heat retention function, and a function of preventing coagulation condensation of superheated steam. Can be fully demonstrated.
  • the raw soybean powder conveyance unit 20 is used to continuously heat the raw soybean powder 32 to be heated.
  • the raw soybean powder 32 is exposed to superheated steam during the course of the transport path by the raw soybean powder transport unit 20 (when passing directly under the superheated steam generation unit 2 described above) and is subjected to heat treatment.
  • the raw soybean powder transport unit 20 of the present invention since the raw soybean powder 32 can be continuously heated, the processing efficiency can be improved and the product cost can be reduced.
  • the raw soybean powder conveyance unit 20 sets the conveyance speed in consideration of the amount and time for heating the raw soybean powder 32.
  • the vibration feeder which conveys while conveying a to-be-conveyed object can be employ
  • upward vibration conveyance with an inclination angle of about 18 ° is also possible, and it is possible to cope with a case where a sufficient installation space for the apparatus cannot be secured.
  • the raw soybean powder conveyance unit 20 of the present invention includes a speed adjusting means (not shown) for conveying the raw soybean powder 32 so that the above-described superheated steam uniformly contacts the raw soybean powder 32 for 15 to 60 seconds. It is preferable.
  • the raw soybean powder conveyance unit 20 can adjust the conveyance speed of the raw soybean powder 32 in consideration of the size of the wind shield wall 3 of the superheated steam generation unit 2 by including the adjusting means.
  • the time for heat-treating 32 can be set as appropriate.
  • the adjustment means is not particularly limited with respect to its structure, and a system such as low-speed gear drive can be adopted. The reason and effect for setting the heat treatment time to 15 to 60 seconds have already been described in the method for producing soybean powder, and therefore will be omitted.
  • the raw soybean powder conveyance unit 20 of the present invention is a belt conveyor, and evenly distributes the raw soybean powder 32 to a thickness of 1 mm to 5 mm upstream of the position directly below the superheated steam generation unit 2. It is preferable that the unit 23 is provided. Since the raw soybean powder conveyance unit 20 is a belt conveyor, the raw soybean powder 32 can be heated more efficiently without complicating the structure of the apparatus, and the price of soybean powder as a product can be further reduced. Can be achieved. In addition, by providing a leveling portion 23 that uniformly equalizes the raw soybean powder 32 to a thickness of 1 mm to 5 mm upstream of the position immediately below the superheated steam generating section 2, the quality of the resulting soybean powder due to heating unevenness The occurrence of variations can be suppressed.
  • the belt 21 is preferably a mesh belt. Since superheated steam has the property of changing temperature rapidly with a slight change in the amount of heat, when it comes into contact with raw soybean powder 32 to be heated under normal pressure, it loses sensible heat to become steam at 100 ° C. When the latent heat is removed, it becomes difficult to uniformly heat the raw soybean powder 32 by forming water droplets and moistening and solidifying the raw soybean powder 32.
  • the belt 21 is a mesh belt excellent in air permeability, moisture and water vapor remaining in the raw soybean powder 32 on the belt 21 can be transmitted and diffused, and such a problem is less likely to occur.
  • the material of the said mesh belt is not specifically limited, The thing which coat
  • the separation distance between the belt conveyor 20 and the superheated steam generation unit 2 is appropriately set in consideration of the size, shape, structure, etc. of the superheated steam generation unit 2. It is desirable to do. If the separation distance between the belt conveyor 20 and the superheated steam generation unit 2 becomes too long, the processing efficiency is lowered along with the superheated steam leak from the windshield wall 3, and the mass productivity is impaired.
  • the raw soybean powder supply unit 30 quantitatively supplies the raw soybean powder 32 to be heated to the raw soybean powder conveyance unit 20 described above.
  • the raw soybean powder 32 supplied by the raw soybean powder supply unit 30 is not particularly limited with respect to the type thereof, and for example, domestic soybean, imported soybean, defatted soybean, and the like can be used.
  • the means and structure for the raw soybean powder supply unit 30 to quantitatively spread the raw soybean powder 32 on the raw soybean powder transport unit 20 are not particularly limited, and a conventionally known vibration sieve, screen wiper sieve, or the like is employed. can do.
  • the raw soybean powder 32 supplied by the raw soybean powder supply unit 30 is not particularly limited with respect to its size. However, it is preferable that the raw soybean powder 32 is pulverized into a powder before the heat treatment because the treatment can be made more uniform.
  • the powder can be stably pulverized into a powder having an average particle size of 50 ⁇ m or less.
  • the airflow pulverization method here refers to a method in which raw soybeans are pulverized into a fine powder using an eddy current generated by rotating a rotor or the like at high speed.
  • An airflow impact pulverizer that pulverizes can be used.
  • fine soybean powder has extremely strong adhesion and cohesiveness among particles due to static electricity and intermolecular force, and it is difficult to quantitatively transfer and disperse the powder. Therefore, for example, a mesh-shaped sieve 31 can be adopted so that raw soybean powder 32 can be sieved and supplied quantitatively.
  • samples 1 to 3 having different heat treatment conditions (hereinafter, samples used in the examples are referred to as “exemplary samples 1 to 3”) were prepared. These working samples 1 to 3 satisfy the conditions defined in the present invention with respect to the temperature of the normal-pressure superheated steam that becomes a heat medium during the heat treatment and the time for the heat treatment.
  • the soybean varieties of these raw samples 1 to 3 were Toyoshirome. Further, in Examples 1 to 3, a heating apparatus employing a belt conveyor system as shown in FIG. 1 was used, and the samples 1 to 3 were heated under normal pressure. And depending on the difference in heat treatment conditions, dissolution characteristics (moisture, gel formation, yuba formation, solubility N ratio (SN ratio)), sensory characteristics (green grass smell, astringency, taste, color tone), and sugar content (Brix value) ) was confirmed. The results are shown in Table 1.
  • the soybean powder used in this example was a powder having an average particle size of 10 ⁇ m (the average particle size here is the particle size at an integrated value of 50% in the volume-based particle size distribution measured by the laser diffraction scattering method). Means.)
  • moisture (%) indicates the amount of water contained in the soybean powder (implemented sample) obtained in this example. This moisture (%) was determined by the loss on drying method. The smaller the moisture percentage contained in the soybean powder, the better the dispersion solubility is prevented by preventing the binding force between the soybean powders.
  • “gel formation” is obtained by adding 10 g of an actual sample to 90 g of pure water by boiling and then adding 4% by weight / sample of gluconodeltalactone (GDL) as a coagulant.
  • GDL gluconodeltalactone
  • the average value of the evaluation score by the panel is shown.
  • Gel formability is one of the functions required for soy protein, and the stronger the gelation, the better the dispersion solubility.
  • “formation of yuba” indicates the degree of yuba formation observed when 10 g of the practical sample was boiled and dissolved in 90 g of pure water and allowed to stand.
  • Table 1 shows that “0” indicates that yuba is remarkably observed, “1” indicates that yuba is slightly observed, “2” indicates that yuba is slightly observed, and indicates that no yuba is observed.
  • “3” the average value of the evaluation score by the panel of 6 persons was shown. It achieves excellent dispersion solubility so that yuba can be seen.
  • “SN ratio” is represented by the ratio (% by weight) of water-soluble nitrogen (crude protein) to the total nitrogen amount based on a predetermined method.
  • 10 g of the working sample was dissolved in 90 g of pure water, shaken at an atmospheric temperature of 80 ° C. for 3 minutes, centrifuged (3000 rpm, 10 minutes), and then the soybean protein nitrogen dissolved in the supernatant.
  • the amount was determined by calculating “(dissolved nitrogen amount / total nitrogen amount) ⁇ 100”, where the amount was “dissolved nitrogen amount” and the nitrogen amount of the sample was “total nitrogen amount”. The closer the S / N ratio is to “1”, the better the dispersion solubility is realized.
  • Brown sugar content shown in Table 1 is a ratio of mass (g) of concentration by refractive index of soluble saccharide contained in a 10% aqueous solution of soybean powder using a refractometer (manufactured by Elma). The value obtained by measuring was shown. This “Brix sugar content” is shown as an index of sugar concentration and sweetness of the sample.
  • Comparative example This comparative example is shown for comparison with the above-described embodiment.
  • samples 1 to 6 hereinafter, samples used in the comparative example are referred to as “comparative samples 1 to 6” in which the conditions for performing the heat treatment do not satisfy all the condition ranges defined in the present invention were prepared.
  • These comparative samples 1 to 6 do not satisfy the conditions specified in the present invention with respect to the temperature of the normal-pressure superheated steam that is a heat medium during the heat treatment and the time for the heat treatment.
  • the soybean varieties of the raw soybean flour of these comparative samples 1 to 6 were Toyoshirome as in the case of the implementation samples. Further, in this comparative example, the heat treatment is not performed on the comparative sample 1, and the comparative samples 2 to 6 are manufactured using a manufacturing apparatus employing a belt conveyor system as shown in FIG. The comparative sample was heat-treated. And what changes in dissolution characteristics (moisture, gel formation, yuba formation, SN ratio), sensory characteristics (green grass smell, astringency, taste, color tone), and sugar content (Brix value) depending on the heat treatment conditions It was confirmed whether or not The results are shown in Table 1 together with the implementation samples. Since the description regarding Table 1 has already been described in the embodiment, the description thereof is omitted here. In addition, the soybean powder used by this comparative example used the powder with an average particle diameter of 10 micrometers similarly to the implementation sample.
  • soybean powder production method and production apparatus can be suitably used for any processed soybean food.

Abstract

The purpose of the present invention is to provide a method for producing soybean flour, whereby the unpleasant smell and unpleasant taste peculiar to soybeans can be suppressed while achieving high dispersibility and high solubility and a cost reduction can be realized, and a device for producing soybean flour. To achieve this purpose, employed is a method for producing soybean flour that is characterized by comprising contacting saturated water steam at 100-105°C with a heating part having a surface temperature of 500°C or higher to thereby generate normal pressure superheated water steam and then exposing fresh soybean flour to the superheated water steam at 170-350°C for 15-60 seconds.

Description

大豆粉の製造方法および大豆粉の製造装置Soy flour production method and soy flour production apparatus
　本件出願は、大豆粉の製造方法および大豆粉の製造装置に関する。 This application relates to a method for manufacturing soybean powder and a device for manufacturing soybean powder.
　近年、国民の健康意識の高まりにより、栄養価に優れる大豆粉を含む様々な大豆加工食品が販売されている。大豆には、蛋白質、脂質、炭水化物、食物繊維、カリウム、カルシウム、マグネシウム、鉄、亜鉛、銅、ビタミンＥ、ビタミンＢ１、葉酸等の多くの栄養素が含まれており、摂取することで血中コレステロールの低下や肥満の改善等の効果を得ることができる。そのため、大豆粉を含む大豆加工食品は、蛋白補給源や乳・卵アレルギー体質の人も摂取できる代替食品としても利用される。さらに、大豆加工食品は、抗コレステロール効果や脂肪燃焼効果も得ることができるため、健康食品等としても開発されている。 In recent years, various soy processed foods, including soy flour with excellent nutritional value, have been sold due to the public health awareness. Soybeans contain many nutrients such as protein, lipids, carbohydrates, dietary fiber, potassium, calcium, magnesium, iron, zinc, copper, vitamin E, vitamin B1, and folic acid. It is possible to obtain an effect such as a reduction in obesity and improvement in obesity. For this reason, processed soy foods containing soy flour are also used as alternative foods that can be consumed by people with protein supplements and milk / egg allergies. Furthermore, processed soybean foods are also developed as health foods and the like because they can also have an anti-cholesterol effect and a fat burning effect.
　しかし、大豆には、大豆脂質の酸化や加工工程で産生するアルデヒド類、ケトン類、アルコール類等に由来する不快臭、大豆ポリフェノールの酸化した渋味やイソフラボン化合物に由来するエグ味等の不快味が存在する。そのため、従来より、大豆粉を製造するにあたっては、大豆脂質の酸化等により生じる大豆特有の不快な風味を改善すべく種々の試みがなされている。 However, for soybeans, unpleasant odors such as aldehydes, ketones, alcohols, etc. produced in the oxidation and processing of soybean lipids, unpleasant tastes such as oxidized astringency of soy polyphenols and egg flavors derived from isoflavone compounds Exists. Therefore, conventionally, various attempts have been made to improve the unpleasant flavor peculiar to soybean caused by oxidation of soybean lipid or the like when producing soybean flour.
　例えば、特許文献１には、大豆を投入した容器を回転させ、当該大豆を攪拌しつつ１００℃で２０分～３０分加熱する加熱工程を有して当該大豆の生臭成分を排気する脱臭大豆粉末の製造方法が開示されている（特許文献１の請求項６を参照のこと。）。特許文献１に開示の脱臭大豆粉末の製造方法によれば、加熱時に容器が回転させられるので、大豆は当該容器の内壁に焼き付くことがなく、均一に加熱され、大豆は効率良く脱臭される。また、特許文献１に開示の脱臭大豆粉末の製造方法によれば、加熱工程において、水蒸気の熱を容器を介して大豆に伝えることができるため、当該大豆が含有する栄養成分が熱変化を受けて変質し、溶出することが抑制される。 For example, Patent Document 1 discloses a deodorized soy powder that has a heating step of rotating a container charged with soybeans and heating the soybeans at 100 ° C. for 20 minutes to 30 minutes while exhausting the raw odor components of the soybeans. Is disclosed (see claim 6 of Patent Document 1). According to the method for producing deodorized soybean powder disclosed in Patent Document 1, since the container is rotated at the time of heating, the soybean is not baked on the inner wall of the container, and is uniformly heated, so that the soybean is efficiently deodorized. In addition, according to the method for producing deodorized soybean powder disclosed in Patent Document 1, in the heating step, the heat of water vapor can be transmitted to the soybeans through the container, so that the nutritional components contained in the soybeans undergo thermal changes. It will be altered and dissolved out.
ＷＯ２００９/１４１９０２号公報WO2009 / 141902
　しかし、特許文献１に開示の脱臭大豆粉末の製造方法では、得られる大豆粉に関して、大豆特有の不快な風味の改善や、分散溶解性の向上を十分に図ることができなかった。また、特許文献１に開示の脱臭大豆粉末の製造方法では、使用する加熱装置の構造が複雑化し、装置の維持管理も煩雑になることから、製造コストの増大および製品価格の高騰を招くという問題がある。さらに、特許文献１には、脱脂大豆粉末含有食品について凍結乾燥することで、栄養成分および風味の変化が少ない、復元性および溶解性が良い、常温で長期保存ができる等の優れた効果が得られる旨記載されているが、凍結乾燥を行う装置は高価であり製品価格の高騰を招く恐れがある。 However, in the method for producing deodorized soybean powder disclosed in Patent Document 1, it was not possible to sufficiently improve the unpleasant flavor peculiar to soybeans and improve the dispersion solubility of the obtained soybean powder. Moreover, in the manufacturing method of the deodorized soybean powder disclosed in Patent Document 1, the structure of the heating device to be used becomes complicated and the maintenance of the device becomes complicated, which causes an increase in manufacturing cost and a rise in product price. There is. Furthermore, Patent Document 1 discloses that the defatted soybean powder-containing food is freeze-dried, and thus has excellent effects such as little change in nutritional components and flavor, good restorability and solubility, and long-term storage at room temperature. However, the freeze-drying apparatus is expensive and may increase the product price.
　以上のことから、本発明は、大豆特有の不快臭や不快味を改善しながらも、優れた分散溶解性を発揮し、且つ低価格化が図られた大豆粉の製造方法、および大豆粉の製造装置を提供することを目的とする。 In view of the above, the present invention provides a method for producing soybean powder that exhibits excellent dispersion and solubility while reducing the unpleasant odor and unpleasant taste peculiar to soybeans, and An object is to provide a manufacturing apparatus.
　本発明に係る大豆粉の製造方法は、１００℃～１０５℃の飽和水蒸気を表面温度が５００℃以上の加熱部に接触させて常圧の過熱水蒸気を生成し、１７０℃～３５０℃の過熱水蒸気に生大豆粉を１５秒～６０秒間暴露することを特徴とする。 In the method for producing soybean powder according to the present invention, saturated steam at 100 ° C. to 105 ° C. is brought into contact with a heating part having a surface temperature of 500 ° C. or more to generate superheated steam at normal pressure, and superheated steam at 170 ° C. to 350 ° C. The raw soybean powder is exposed to 15 to 60 seconds.
　また、本発明に係る大豆粉の製造装置は、１００℃～１０５℃の飽和水蒸気を加熱して１７０℃～３５０℃の常圧の過熱水蒸気を生成する過熱水蒸気生成部と、生大豆粉を搬送する生大豆粉搬送部と、当該生大豆粉搬送部に当該生大豆粉を定量供給する生大豆粉供給部とを備え、当該過熱水蒸気生成部は、当該生大豆粉搬送部の上方に配置し、当該生大豆粉を当該生大豆粉搬送部により搬送する際に、生成した過熱水蒸気が当該生大豆粉に接触できるように当該生大豆粉搬送部に対する面を除いて覆う遮風壁を備えたことを特徴とする。 In addition, the soybean powder production apparatus according to the present invention conveys raw soybean powder and a superheated steam generator that heats saturated steam at 100 ° C. to 105 ° C. to generate atmospheric superheated steam at 170 ° C. to 350 ° C. And a raw soybean powder supply unit that quantitatively supplies the raw soybean powder to the raw soybean powder conveyance unit, and the superheated steam generation unit is disposed above the raw soybean powder conveyance unit. When the raw soybean powder is transported by the raw soybean powder transport unit, a windshield wall is provided to cover the raw soybean powder transport unit so that the generated superheated steam can come into contact with the raw soybean powder. It is characterized by that.
　本発明に係る大豆粉の製造方法、および大豆粉の製造装置を採用することで、無酸素下において大豆特有の不快臭や不快味を改善しながらも、優れた分散溶解性を発揮し、且つ低価格化が図られた大豆粉を得ることができる。 By adopting the soybean powder manufacturing method and the soybean powder manufacturing apparatus according to the present invention, while exhibiting an unpleasant odor and unpleasant taste peculiar to soybeans in the absence of oxygen, it exhibits excellent dispersion solubility, and Soy flour with reduced price can be obtained.
本発明の一実施形態に係る大豆粉の製造装置の模式断面図である。It is a schematic cross section of the soybean powder manufacturing apparatus according to an embodiment of the present invention.
　以下、本発明の一実施形態を図面を参照して詳述するが、本件出願はこれに限定解釈されるものではない。 Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings, but the present application is not construed as being limited thereto.
Ａ．本発明に係る大豆粉の製造方法
　本発明に係る大豆粉の製造方法は、１００℃～１０５℃の飽和水蒸気を表面温度が５００℃以上の加熱部に接触させて常圧の過熱水蒸気を生成し、１７０℃～３５０℃の過熱水蒸気に生大豆粉を１５秒～６０秒間暴露することを特徴とする。本発明に係る大豆粉の製造方法は、これらの条件を満たすことで、当該大豆粉について大豆特有の不快臭や不快味を改善しながらも、優れた分散溶解性を発揮させることができる。また、本発明に係る大豆粉の製造方法によれば、常圧（すなわち大気圧）で処理を行い装置の複雑化を招かないため、当該大豆粉の低価格化を実現することができる。 A. Method for Producing Soy Flour According to the Present Invention The method for producing soy flour according to the present invention generates saturated superheated steam at normal pressure by bringing saturated steam at 100 ° C. to 105 ° C. into contact with a heating part having a surface temperature of 500 ° C. or higher. The raw soybean powder is exposed to superheated steam at 170 ° C. to 350 ° C. for 15 to 60 seconds. By satisfying these conditions, the method for producing soybean powder according to the present invention can exhibit excellent dispersion solubility while improving the unpleasant odor and unpleasant taste peculiar to soybeans. In addition, according to the method for producing soybean powder according to the present invention, the processing is performed at normal pressure (that is, atmospheric pressure) and the apparatus is not complicated, so that the price of the soybean powder can be reduced.
　本発明に係る大豆粉の製造方法で生成する過熱水蒸気は、通常の水蒸気に比べ低エネルギーであるものの高温気体であり熱伝導速度が速く、且つ凝縮、対流、および放射による複合伝熱となるため、被加熱対象である生大豆粉の各粒子の芯部までを短時間で加熱することができる。また、過熱水蒸気は、酸素濃度が低く無酸素状態に近い環境を作りやすいため、生大豆粉に含まれる栄養成分の酸化に伴う破壊を抑制すると共に、当該生大豆粉の酸化褐変を防ぐ効果も得ることができる。そして、過熱水蒸気は、体積比の顕熱が小さく凝集しやすいため、生大豆粉の各粒子の表層の水分のみを多く蒸発させて当該生大豆粉の水分による固化を抑制すると共に、生大豆粉を取り巻く過熱水蒸気環境により加熱処理後の大豆粉について優れた分散溶解性を実現することができる。さらに、過熱水蒸気は、殺菌効果を有するため、加熱処理後の大豆粉は添加加工に優れたものとなる。 Superheated steam generated by the method for producing soybean powder according to the present invention is a high-temperature gas that has low energy compared to normal steam, has a high heat conduction rate, and is combined heat transfer by condensation, convection, and radiation. In addition, the core of each particle of raw soybean powder that is the object to be heated can be heated in a short time. In addition, superheated steam is easy to create an environment with a low oxygen concentration and close to anoxic conditions, so it has the effect of preventing destruction due to oxidation of nutrients contained in raw soybean powder and preventing oxidative browning of the raw soybean powder. Can be obtained. And since superheated steam has a small volume ratio of sensible heat and tends to aggregate, only a large amount of water on the surface of each particle of raw soybean powder is evaporated to suppress solidification of the raw soybean powder due to moisture, and raw soybean powder With the superheated steam environment that surrounds the soy flour after heat treatment, excellent dispersion solubility can be realized. Furthermore, since superheated steam has a bactericidal effect, the soybean powder after heat treatment is excellent in additive processing.
　また、ここでいう常圧の過熱水蒸気は、高圧高温水蒸気とは異なるものであり、微圧の飽和水蒸気を常圧下で１００℃以上に加熱することで容易に得ることができる。従って、本発明に係る大豆粉の製造方法によれば、過熱水蒸気を生成するに際し、ボイラーやオートクレーブ等のような耐高圧容器を用いる必要性がないため、過熱水蒸気の生成過程で爆発する危険性がなく、装置の簡易化を実現して設備コストの低減を図ることができる。さらに、本発明に係る大豆粉の製造方法によれば、常圧の過熱水蒸気を熱媒体とするため、火災の恐れや有害な煙（例えばＣＯ２）が発生することもなく安全性を確保することができる。 Further, the normal pressure superheated steam here is different from the high pressure high temperature steam, and can be easily obtained by heating the fine pressure saturated steam to 100 ° C. or higher under normal pressure. Therefore, according to the method for producing soy flour according to the present invention, there is no need to use a high-pressure vessel such as a boiler or an autoclave when generating superheated steam, so there is a risk of explosion in the process of generating superheated steam. Therefore, the apparatus can be simplified and the equipment cost can be reduced. Furthermore, according to the method for producing soybean powder according to the present invention, normal-pressure superheated steam is used as a heat medium, so that safety is ensured without causing a fire or harmful smoke (for example, CO 2 ). be able to.
　そして、本発明に係る大豆粉の製造方法は、１００℃～１０５℃の飽和水蒸気（すなわち微圧の飽和水蒸気）を表面温度が５００℃以上の加熱部に接触させることによって常圧の過熱水蒸気を生成維持する。当該加熱部の表面温度を５００℃以上に設定した理由としては、過熱水蒸気の気体顕熱が小さく温度低下しやすいことが挙げられる。ここで、当該加熱部は、表面温度が５００℃以上に発熱するものであれば特に限定されず、例えば従来公知の電波加熱や高周波加熱等の電磁波加熱手段やニクロム線ヒータを用いることができる。 In the method for producing soybean powder according to the present invention, saturated superheated steam at normal pressure is obtained by bringing saturated steam at 100 ° C. to 105 ° C. (that is, saturated steam at a low pressure) into contact with a heating part having a surface temperature of 500 ° C. or higher. Generate and maintain. The reason why the surface temperature of the heating part is set to 500 ° C. or more is that the gas sensible heat of superheated steam is small and the temperature is likely to decrease. Here, the heating unit is not particularly limited as long as the surface temperature generates heat of 500 ° C. or higher, and for example, a conventionally known electromagnetic wave heating means such as radio wave heating or high frequency heating or a nichrome wire heater can be used.
　さらに、本発明に係る大豆粉の製造方法は、１７０℃～３５０℃の過熱水蒸気に生大豆粉を１５秒～６０秒間暴露する。ここで、当該生大豆粉に接触させる過熱水蒸気の温度は、１７０℃未満となると、大豆特有の不快な風味を十分に除去することができず好ましくない。一方、当該生大豆粉に接触させる過熱水蒸気の温度は、３５０℃を超えると、被加熱対象の生大豆粉に加熱ムラが生じて品質安定性の低下を招くことに加え、当該生大豆粉に蛋白質の副次的反応に伴う褐変が生じやすくなるため好ましくない。また、この場合には、生大豆粉搬送部２０の搬送ベルト等の耐熱性にも影響を与える。 Furthermore, in the method for producing soybean powder according to the present invention, the raw soybean powder is exposed to superheated steam at 170 ° C. to 350 ° C. for 15 to 60 seconds. Here, when the temperature of the superheated steam brought into contact with the raw soybean powder is less than 170 ° C., unpleasant flavor unique to soybeans cannot be sufficiently removed, which is not preferable. On the other hand, if the temperature of the superheated steam to be brought into contact with the raw soybean powder exceeds 350 ° C., the raw soybean powder to be heated will cause uneven heating, resulting in a decrease in quality stability. This is not preferable because browning easily occurs due to a secondary reaction of the protein. In this case, the heat resistance of the conveying belt of the raw soybean powder conveying unit 20 is also affected.
　加えて、当該生大豆粉に対して１７０℃～３５０℃の常圧の過熱水蒸気を接触させる時間が１５秒間未満の場合には、大豆特有の不快臭および不快味を十分に除去することができず好ましくない。一方、当該生大豆粉に対して１７０℃～３５０℃の常圧の過熱水蒸気を接触させる時間が６０秒間を超える場合には、当該生大豆粉に蛋白質の副次的反応に伴う褐変が生じたり、当該生大豆粉に含まれる糖質等の栄養成分が損なわれる傾向が大きくなる等して好ましくない。 In addition, if the raw soybean powder is brought into contact with superheated steam at normal pressure of 170 ° C. to 350 ° C. for less than 15 seconds, the unpleasant odor and unpleasant taste peculiar to soybeans can be sufficiently removed. Not preferable. On the other hand, if the raw soy flour is brought into contact with superheated steam at a normal pressure of 170 ° C. to 350 ° C. for more than 60 seconds, the raw soy flour may be browned due to a secondary reaction of protein. It is not preferable because nutritional components such as carbohydrates contained in the raw soybean powder tend to be impaired.
　ところで、本発明に係る大豆粉の製造方法において、生大豆粉の平均粒径は、５０μｍ以下であることが好ましく、１０μｍ以下であることがより好ましい。ここで、当該生大豆粉は、平均粒径が５０μｍ以下であることで、大豆特有の不快臭や不快味を十分に改善しながらも、製品となる大豆粉において、過度の褐変が生じたり、蛋白質の不溶化等に伴い分散溶解性の低下が生じるのをより効果的に抑制することが可能となる。特に、本発明に係る大豆粉の製造方法で得られる大豆粉のうち平均粒径が１０μｍ以下のものは、舌触りが滑らかで食品への応用性に優れたものとなる。なお、ここでいう平均粒径は、レーザー回折散乱法によって測定した体積基準の粒度分布における積算値５０％での粒径を意味する。 By the way, in the method for producing soybean powder according to the present invention, the average particle size of the raw soybean powder is preferably 50 μm or less, and more preferably 10 μm or less. Here, the raw soybean powder has an average particle size of 50 μm or less, so that excessive browning occurs in the soybean powder as a product while sufficiently improving the unpleasant odor and unpleasant taste peculiar to soybeans, It becomes possible to more effectively suppress a decrease in dispersion solubility accompanying insolubilization of proteins and the like. In particular, among the soy flour obtained by the method for producing soy flour according to the present invention, those having an average particle size of 10 μm or less have a smooth texture and excellent applicability to food. Here, the average particle size means a particle size at an integrated value of 50% in a volume-based particle size distribution measured by a laser diffraction scattering method.
　上述した本発明に係る大豆粉の製造方法についてより明確に理解できるよう、以下にその一実施形態について、図１を用いて具体的に説明する。なお、以下に示す大豆粉の製造方法ではベルトコンベア方式の製造装置を用いているが、本発明はこれに限定されない。例えば、スクリュー移送加熱方式や回転釜方式の製造装置を用いることもできる。 DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In order that the above-described method for producing soybean powder according to the present invention can be understood more clearly, one embodiment thereof will be specifically described below with reference to FIG. In addition, although the manufacturing method of the belt conveyor system is used in the manufacturing method of the soybean powder shown below, this invention is not limited to this. For example, a screw transfer heating type or rotary hook type manufacturing apparatus can be used.
　本実施の形態に係る大豆粉の製造方法は、まず、水（例えば水道水）１０を飽和水蒸気発生装置７の容器８に導入し、電熱ヒータ等の加熱装置９により容器８の内部で１００℃～１０５℃の飽和水蒸気を発生する。このような構成とすることで、容器８内の水が蒸散し減じた場合の加水作業が容易となる。そして、この飽和水蒸気発生装置７で発生した飽和水蒸気は、微圧力であるため、容器８に設けられた開口部を通して配管１１内をゆっくりと進み、過熱水蒸気生成部２の遮風壁３内部に導入される。このときに、当該飽和水蒸気は、水蒸気噴射ノズル５に設けられる水蒸気噴出口６により、遮風壁３内部に配設する電熱ヒータ等の加熱部４に向けて噴出される。ちなみに、遮風壁３は、ベルトコンベア２０に対する面を除いて覆われた形状をなすことで、内部温度の低下を抑制し、過熱水蒸気の凝集結露を抑制することができる。 In the method for producing soybean powder according to the present embodiment, first, water (for example, tap water) 10 is introduced into the container 8 of the saturated steam generator 7 and is heated to 100 ° C. inside the container 8 by the heating device 9 such as an electric heater. Generates saturated water vapor at ~ 105 ° C. By setting it as such a structure, the water addition operation | work when the water in the container 8 evaporates and reduces becomes easy. And since the saturated water vapor | steam generated with this saturated water vapor | steam generator 7 is a very small pressure, it advances the inside of the piping 11 slowly through the opening part provided in the container 8, and the inside of the wind-shielding wall 3 of the superheated steam generation part 2 be introduced. At this time, the saturated water vapor is ejected toward a heating unit 4 such as an electric heater disposed inside the windshield wall 3 through a water vapor jet port 6 provided in the water vapor injection nozzle 5. Incidentally, the wind-shielding wall 3 has a shape that is covered except for the surface with respect to the belt conveyor 20, thereby suppressing a decrease in internal temperature and suppressing condensation of superheated steam.
　次に、遮風壁３内部に導入された飽和水蒸気は、加熱部４と接触することで加熱されて、常圧の過熱水蒸気を発生させる。本実施の形態に係る大豆粉の製造方法において、常圧下で過熱水蒸気を発生させることができるのは、微圧の飽和水蒸気を加熱するためである。従来では、高温の水蒸気を発生させる場合に、高温高圧のボイラー水蒸気を加熱する方法が主に採用されていた。しかし、この場合には、設備コストが増大することに加え、速い流速のボイラー水蒸気を効率よく加熱するために膨大なエネルギーが費やされ、大豆粉の低価格化の実現を阻害する要因となっていた。本発明は、上述した理由によりこのような問題は生じない。 Next, the saturated water vapor introduced into the wind shielding wall 3 is heated by coming into contact with the heating unit 4 to generate atmospheric superheated water vapor. In the method for producing soybean powder according to the present embodiment, the superheated steam can be generated under normal pressure because the saturated steam at a low pressure is heated. Conventionally, when high-temperature steam is generated, a method of heating high-temperature and high-pressure boiler steam has been mainly employed. However, in this case, in addition to the increase in equipment cost, enormous energy is consumed to efficiently heat the boiler steam at a high flow rate, which hinders the realization of low price of soybean flour. It was. The present invention does not cause such a problem for the reasons described above.
　被加熱対象の生大豆粉３２は、生大豆粉供給部３０に投入される。生大豆粉供給部３０には、メッシュ状の篩い３１が設けられることで、生大豆粉搬送部（ベルトコンベア）２０のベルト２１上に平均粒径が５０μｍ以下の生大豆粉３２が定量供給される。図１に示すベルトコンベア２０は、複数のローラ２２で支持したベルト２１を巻き掛けたローラ式ベルトコンベアであり、このベルト２１の回行により生大豆粉３２を搬送する仕組みになっている。 The raw soybean powder 32 to be heated is put into the raw soybean powder supply unit 30. The raw soybean powder supply unit 30 is provided with a mesh-shaped sieve 31 so that the raw soybean powder 32 having an average particle size of 50 μm or less is quantitatively supplied onto the belt 21 of the raw soybean powder conveyance unit (belt conveyor) 20. The The belt conveyor 20 shown in FIG. 1 is a roller type belt conveyor around which a belt 21 supported by a plurality of rollers 22 is wound, and the raw soybean powder 32 is conveyed by turning the belt 21.
　そして、ベルトコンベア２０のベルト２１上に定量供給された生大豆粉３２は、均し部２３により所定の厚さに均される。均された生大豆粉３２は、ベルトコンベア２０により搬送される過程（過熱水蒸気生成部２の下を通過する際）において、１７０℃～３５０℃の過熱水蒸気に曝されて加熱処理がなされる。このときに、ベルトコンベア２０のベルト２１の回行速度を調整することで、生大豆粉３２を過熱水蒸気に１５秒～６０秒間暴露させることができ、製品となる大豆粉の大豆特有の不快臭や不快味が改善されると共に分散溶解性の向上が図られる。 Then, the raw soybean powder 32 supplied in a constant amount on the belt 21 of the belt conveyor 20 is leveled to a predetermined thickness by the leveling unit 23. The averaged raw soybean powder 32 is exposed to superheated steam at 170 ° C. to 350 ° C. in the process of being transported by the belt conveyor 20 (when passing under the superheated steam generating unit 2), and is subjected to heat treatment. At this time, the raw soybean powder 32 can be exposed to superheated steam for 15 to 60 seconds by adjusting the revolving speed of the belt 21 of the belt conveyor 20, so that the unpleasant smell peculiar to soybean of the soybean powder used as the product And unpleasant taste are improved, and dispersion solubility is improved.
　以上に本発明に係る大豆粉の製造方法について説明したが、次に本発明に係る大豆粉の製造装置について図１を参照しつつ説明する。 The soybean powder production method according to the present invention has been described above. Next, the soybean powder production apparatus according to the present invention will be described with reference to FIG.
Ｂ．本発明に係る大豆粉の製造装置
　本発明に係る大豆粉の製造装置１は、１００℃～１０５℃の飽和水蒸気を加熱して、１７０℃～３５０℃の常圧の過熱水蒸気を生成する「過熱水蒸気生成部」２と、生大豆粉３２を搬送する「生大豆粉搬送部」２０と、生大豆粉搬送部２０に生大豆粉３２を定量供給する「生大豆粉供給部」３０とを備えたものである。そして、本発明に係る大豆粉の製造装置１は、過熱水蒸気生成部２が、生大豆粉搬送部２０の上方に配置し、生大豆粉３２を生大豆粉搬送部２０により搬送する際に、生成した過熱水蒸気が生大豆粉３２に接触できるように生大豆粉搬送部２０に対する面を除いて覆う遮風壁３を備えた点に特徴を有する。以下に、図１の模式断面図を用いて、これら「過熱水蒸気生成部」２、「生大豆粉搬送部」２０、「生大豆粉供給部」３０を説明する。 B. Soybean flour production apparatus 1 according to the present invention The soy flour production apparatus 1 according to the present invention generates saturated superheated steam at 170 ° C to 350 ° C by heating saturated steam at 100 ° C to 105 ° C. A “steam generation unit” 2, a “raw soybean powder conveyance unit” 20 that conveys raw soybean powder 32, and a “raw soybean powder supply unit” 30 that quantitatively supplies the raw soybean powder 32 to the raw soybean powder conveyance unit 20. It is a thing. And when the superheated steam production | generation part 2 arrange | positions the raw soybean powder conveyance part 20 and the raw soybean powder 32 is conveyed by the raw soybean powder conveyance part 20, the soybean powder manufacturing apparatus 1 which concerns on this invention is arrange | positioned. It has a feature in that it includes a windshield wall 3 that covers the raw soybean powder conveyance unit 20 except the surface so that the generated superheated steam can come into contact with the raw soybean powder 32. Hereinafter, these “superheated steam generation unit” 2, “raw soybean powder conveyance unit” 20, and “raw soybean powder supply unit” 30 will be described using the schematic cross-sectional view of FIG. 1.
（１）過熱水蒸気生成部
　過熱水蒸気生成部２は、１００℃～１０５℃の飽和水蒸気を加熱して１７０℃～３５０℃の常圧の過熱水蒸気を生成する。本発明に係る大豆粉の製造装置１は、過熱水蒸気生成部２が後述する生大豆粉搬送部２０の上方に配置するため、これらの間の距離が長くなるほど、過熱水蒸気が被加熱対象の生大豆粉３２に接触するまでの温度低下幅が大きくなる。そのため、過熱水蒸気生成部２で生成する過熱水蒸気の温度は、この点を考慮して設定される。なお、これら条件範囲を定めた理由および効果については、大豆粉の製造方法のところで既に記載したので省略する。 (1) Superheated steam generation unit The superheated steam generation unit 2 heats saturated steam at 100 ° C to 105 ° C to generate normal pressure superheated steam at 170 ° C to 350 ° C. The soybean powder manufacturing apparatus 1 according to the present invention is disposed above the raw soybean powder transport unit 20 described later by the superheated steam generation unit 2, so that the longer the distance between them, the more the superheated steam becomes the raw material to be heated. The temperature drop width until it comes into contact with the soybean powder 32 is increased. Therefore, the temperature of the superheated steam generated by the superheated steam generation unit 2 is set in consideration of this point. The reason and effect for defining these condition ranges have already been described in the method for producing soybean powder, and will be omitted.
　そして、過熱水蒸気生成部２は、被加熱対象の生大豆粉３２を生大豆粉搬送部２０により搬送する際に、生成した過熱水蒸気が生大豆粉３２に接触できるように生大豆粉搬送部２０に対する面を除いて覆う遮風壁３を備える。本発明に係る大豆粉の製造装置１は、過熱水蒸気生成部２がこのような構成を備えることで、遮風壁３で囲まれた内部に存在する空気が過熱水蒸気の増加に伴い次第に外部に追いやられ、当該内部を無酸素状態に極めて近い状態にすることができる。過熱水蒸気は、気体であるため非常に軽く、フィン等の送風機を用いなくとも当該内部の隅々まで行き渡り、当該内部を速やかに１７０℃～３５０℃に昇温する。また、遮風壁３内は、当該過熱水蒸気を生成する加熱部４の余熱輻射で保温される。そのため、本発明の過熱水蒸気生成部２によれば、加熱部４の放射熱および顕熱が高められた過熱水蒸気を被加熱対象の生大豆粉３２に満遍なく且つ十分に接触させて、結露固化させることなく被加熱対象となる生大豆粉３２の均一加熱を促進させることができる。従って、本発明の過熱水蒸気生成部２によれば、より効果的に不快臭や不快味を飛散させ改善すると共に、分散溶解性の低下が生じるのを効果的に抑制することができる。 And when the superheated steam production | generation part 2 conveys the raw soybean powder 32 of a to-be-heated object by the raw soybean powder conveyance part 20, the produced | generated superheated steam can contact the raw soybean powder 32, and the raw soybean powder conveyance part 20 A windshield wall 3 is provided to cover except for the surface. In the soybean powder manufacturing apparatus 1 according to the present invention, the superheated steam generation unit 2 has such a configuration, so that the air existing inside the windbreak wall 3 gradually becomes outside as the superheated steam increases. It is repelled and the inside can be brought into a state very close to anoxic state. Since the superheated steam is a gas, it is very light and spreads to every corner of the interior without using a blower such as a fin, and quickly raises the temperature to 170 ° C. to 350 ° C. Further, the inside of the wind shielding wall 3 is kept warm by the residual heat radiation of the heating unit 4 that generates the superheated steam. Therefore, according to the superheated steam generation unit 2 of the present invention, the superheated steam whose radiant heat and sensible heat of the heating unit 4 are increased is uniformly and sufficiently brought into contact with the raw soybean powder 32 to be heated to condense and solidify. It is possible to promote uniform heating of the raw soybean powder 32 to be heated without any problem. Therefore, according to the superheated steam generation unit 2 of the present invention, it is possible to effectively disperse and improve unpleasant odors and unpleasant tastes, and to effectively suppress a decrease in dispersion solubility.
　また、本発明の過熱水蒸気生成部２は、１７０℃～３５０℃の常圧の過熱水蒸気を生成維持するために必要な構成として、表面温度が５００℃以上の加熱部４と、１００℃～１０５℃の飽和水蒸気を加熱部４に噴射して加熱するための水蒸気噴射ノズル５とを備えたことが好ましい。本発明に係る大豆粉の製造装置１は、上述した遮風壁３で囲まれた内部に加熱部４および水蒸気噴射ノズル５を備えることで、より短時間で高温の過熱水蒸気を安定供給させると共に水滴発生を防止することができる。加えて、このような構成とすることで、装置構造をより簡素化し、メンテナンス性にも優れたものとなる。なお、加熱部４の表面温度を５００℃以上に設定した理由については、大豆粉の製造方法のところで既に記載したので省略する。 In addition, the superheated steam generating unit 2 of the present invention has, as a configuration necessary for generating and maintaining normal pressure superheated steam at 170 ° C. to 350 ° C., a heating unit 4 having a surface temperature of 500 ° C. or more, and 100 ° C. to 105 ° C. It is preferable to include a steam spray nozzle 5 for spraying saturated steam at 0 ° C. to the heating unit 4 for heating. The soybean powder production apparatus 1 according to the present invention includes the heating unit 4 and the water vapor injection nozzle 5 in the interior surrounded by the wind shielding wall 3 described above, thereby stably supplying high-temperature superheated steam in a shorter time. Water droplet generation can be prevented. In addition, by adopting such a configuration, the structure of the apparatus is further simplified and the maintainability is excellent. The reason for setting the surface temperature of the heating unit 4 to 500 ° C. or higher is omitted because it has already been described in the method for producing soybean powder.
　ところで、加熱部４は、設備コストの更なる低減化を考慮すると、電熱ヒータ（例えば石英管ヒータ、セラミックヒータ、カーボンヒータ等）を採用することが好ましい。電熱ヒータは、環境汚染対策や排煙対策等を考慮した付加的な設備が不要であるため、設備コストの低減のみならず装置の小型化も図ることができる。 By the way, it is preferable that the heating unit 4 adopts an electric heater (for example, a quartz tube heater, a ceramic heater, a carbon heater, etc.) in consideration of further reduction in equipment cost. Since the electric heater does not require additional equipment considering environmental pollution measures, smoke emission measures, etc., not only the equipment cost can be reduced but also the apparatus can be downsized.
　また、水蒸気噴射ノズル５は、水蒸気噴出口６からの飽和水蒸気の吹き出し量や指向性等を考慮して、水蒸気噴出口６の数や内径等を適宜設定することで、飽和水蒸気を正確且つ十分に加熱部４に接触させて、過熱水蒸気を効率良く生成させることができる。なお、水蒸気噴射ノズル５の形状に関しては、特に限定されない。 In addition, the water vapor injection nozzle 5 sets the number and the inner diameter of the water vapor outlets 6 in an appropriate manner in consideration of the amount and directionality of the saturated water vapor discharged from the water vapor outlet 6 so that the saturated water vapor is accurately and sufficiently set. It is possible to efficiently generate superheated steam by contacting the heating unit 4 with the heating steam. The shape of the water vapor spray nozzle 5 is not particularly limited.
　そして、遮蔽壁３は、内面が鏡面状で且つ放物線をなすように形成（例えば半円筒形状）されたものであることがより好ましい。過熱水蒸気は、高温なほど体積比エンタルピー（ｋＪ／ｍ３）が低く、且つエントロピーが大きく、温度低下しやすく凝集しやすい特徴がある。しかし、遮蔽壁３がこのような内面構造および内面形状を備えることで、輻射熱反射により内部温度の低下を効果的に抑制して優れた保温機能を有し、過熱水蒸気の凝集結露を防止する機能を十分に発揮することができる。 The shielding wall 3 is more preferably formed so that the inner surface is mirror-like and forms a parabola (for example, a semi-cylindrical shape). Superheated steam has a feature that the higher the temperature, the lower the volume ratio enthalpy (kJ / m 3 ), the greater the entropy, the lower the temperature, and the easier it is to aggregate. However, since the shielding wall 3 has such an inner surface structure and inner surface shape, it effectively suppresses a decrease in the internal temperature by radiant heat reflection and has an excellent heat retention function, and a function of preventing coagulation condensation of superheated steam. Can be fully demonstrated.
（２）生大豆粉搬送部
　生大豆粉搬送部２０は、被加熱対象の生大豆粉３２に連続的に加熱処理を施すために用いる。生大豆粉３２は、生大豆粉搬送部２０による搬送経路の途中（上述した過熱水蒸気生成部２の直下を通過する際）において過熱水蒸気に曝されて加熱処理が施される。本発明の生大豆粉搬送部２０によれば、生大豆粉３２の加熱処理を連続的に行うことができるため、処理効率の向上が図られて製品コストを低減させることができる。生大豆粉搬送部２０は、生大豆粉３２を加熱処理する量および時間を考慮して搬送速度を設定する。なお、生大豆粉搬送部２０の構造に関しては、特に限定されず、例えば被搬送物を跳ね上げながら搬送する振動フィーダーを採用することができる。この場合、傾斜角１８°程度の上向き振動搬送も可能となり、装置の設置スペースを十分に確保できない場合でも対応することが可能である。 (2) Raw soybean powder conveyance unit The raw soybean powder conveyance unit 20 is used to continuously heat the raw soybean powder 32 to be heated. The raw soybean powder 32 is exposed to superheated steam during the course of the transport path by the raw soybean powder transport unit 20 (when passing directly under the superheated steam generation unit 2 described above) and is subjected to heat treatment. According to the raw soybean powder transport unit 20 of the present invention, since the raw soybean powder 32 can be continuously heated, the processing efficiency can be improved and the product cost can be reduced. The raw soybean powder conveyance unit 20 sets the conveyance speed in consideration of the amount and time for heating the raw soybean powder 32. In addition, it does not specifically limit regarding the structure of the raw soybean powder conveyance part 20, For example, the vibration feeder which conveys while conveying a to-be-conveyed object can be employ | adopted. In this case, upward vibration conveyance with an inclination angle of about 18 ° is also possible, and it is possible to cope with a case where a sufficient installation space for the apparatus cannot be secured.
　また、本発明の生大豆粉搬送部２０は、生大豆粉３２に満遍なく上述した過熱水蒸気が１５秒～６０秒間接触するように生大豆粉３２を搬送する速度の調整手段（不図示）を備えたことが好ましい。生大豆粉搬送部２０は、当該調整手段を備えることで、過熱水蒸気生成部２の遮風壁３の大きさを考慮して生大豆粉３２の搬送速度を調整することができ、生大豆粉３２を加熱処理する時間を適宜設定することができる。ここで、当該調整手段は、その構造に関して特に限定されず、低速ギヤー駆動等の方式を採用することができる。なお、加熱処理時間を１５秒～６０秒間に設定した理由および効果については、大豆粉の製造方法のところで既に記載したので省略する。 In addition, the raw soybean powder conveyance unit 20 of the present invention includes a speed adjusting means (not shown) for conveying the raw soybean powder 32 so that the above-described superheated steam uniformly contacts the raw soybean powder 32 for 15 to 60 seconds. It is preferable. The raw soybean powder conveyance unit 20 can adjust the conveyance speed of the raw soybean powder 32 in consideration of the size of the wind shield wall 3 of the superheated steam generation unit 2 by including the adjusting means. The time for heat-treating 32 can be set as appropriate. Here, the adjustment means is not particularly limited with respect to its structure, and a system such as low-speed gear drive can be adopted. The reason and effect for setting the heat treatment time to 15 to 60 seconds have already been described in the method for producing soybean powder, and therefore will be omitted.
　そして、本発明の生大豆粉搬送部２０は、ベルトコンベアであり、過熱水蒸気生成部２の直下位置よりも搬送上流側に生大豆粉３２を１ｍｍ～５ｍｍの厚さに均一に均す均し部２３を備えたことが好ましい。生大豆粉搬送部２０がベルトコンベアであることで、装置構造の複雑化を招かずに生大豆粉３２の加熱処理をより効率良く行うことができ、製品となる大豆粉について更なる低価格化を図ることが可能となる。また、過熱水蒸気生成部２の直下位置よりも搬送上流側に生大豆粉３２を１ｍｍ～５ｍｍの厚さに均一に均す均し部２３を備えることで、得られる大豆粉について加熱ムラによる品質バラツキが生じるのを抑制することができる。 The raw soybean powder conveyance unit 20 of the present invention is a belt conveyor, and evenly distributes the raw soybean powder 32 to a thickness of 1 mm to 5 mm upstream of the position directly below the superheated steam generation unit 2. It is preferable that the unit 23 is provided. Since the raw soybean powder conveyance unit 20 is a belt conveyor, the raw soybean powder 32 can be heated more efficiently without complicating the structure of the apparatus, and the price of soybean powder as a product can be further reduced. Can be achieved. In addition, by providing a leveling portion 23 that uniformly equalizes the raw soybean powder 32 to a thickness of 1 mm to 5 mm upstream of the position immediately below the superheated steam generating section 2, the quality of the resulting soybean powder due to heating unevenness The occurrence of variations can be suppressed.
　さらに、本発明の生大豆粉搬送部２０としてベルトコンベアを採用した場合、そのベルト２１は、メッシュベルトであることが好ましい。過熱水蒸気は、わずかな熱量の変化で急速に温度変化するという性質を有するため、常圧下で被加熱対象の生大豆粉３２に接触すると顕熱を奪われて１００℃の水蒸気となり、さらに当該水蒸気の潜熱が奪われると水滴化して生大豆粉３２を湿らせて固化させ、生大豆粉３２を均一に加熱することが困難となる。しかし、ベルト２１が通気性に優れたメッシュベルトであることで、ベルト２１上の生大豆粉３２に残存する湿気および水蒸気を透過発散させることができ、このような問題は生じにくくなる。なお、当該メッシュベルトの材質は、特に限定されず、耐熱性および耐食性に優れたステンレスや表面にフッ素樹脂を被覆したもの等を適宜採用することができる。 Furthermore, when a belt conveyor is adopted as the raw soybean powder conveyance unit 20 of the present invention, the belt 21 is preferably a mesh belt. Since superheated steam has the property of changing temperature rapidly with a slight change in the amount of heat, when it comes into contact with raw soybean powder 32 to be heated under normal pressure, it loses sensible heat to become steam at 100 ° C. When the latent heat is removed, it becomes difficult to uniformly heat the raw soybean powder 32 by forming water droplets and moistening and solidifying the raw soybean powder 32. However, since the belt 21 is a mesh belt excellent in air permeability, moisture and water vapor remaining in the raw soybean powder 32 on the belt 21 can be transmitted and diffused, and such a problem is less likely to occur. In addition, the material of the said mesh belt is not specifically limited, The thing which coat | covered the fluororesin etc. which coated the stainless steel excellent in heat resistance and corrosion resistance, etc. can be employ | adopted suitably.
　ところで、生大豆粉搬送部２０がベルトコンベアである場合、過熱水蒸気生成部２の大きさ、形状、構造等を考慮した上で、ベルトコンベア２０と過熱水蒸気生成部２との離間距離を適宜設定することが望ましい。ベルトコンベア２０と過熱水蒸気生成部２との離間距離が長くなりすぎると、遮風壁３からの過熱水蒸気漏れに伴い処理効率が低下して、量産性が損なわれることとなる。 By the way, when the raw soybean powder conveyance unit 20 is a belt conveyor, the separation distance between the belt conveyor 20 and the superheated steam generation unit 2 is appropriately set in consideration of the size, shape, structure, etc. of the superheated steam generation unit 2. It is desirable to do. If the separation distance between the belt conveyor 20 and the superheated steam generation unit 2 becomes too long, the processing efficiency is lowered along with the superheated steam leak from the windshield wall 3, and the mass productivity is impaired.
（３）生大豆粉供給部
　生大豆粉供給部３０は、上述した生大豆粉搬送部２０に被加熱対象の生大豆粉３２を定量供給する。ここで、生大豆粉供給部３０が供給する生大豆粉３２は、その種類に関して特に限定されず、例えば国産大豆のトヨシロメや輸入大豆、脱脂大豆等を用いることができる。そして、生大豆粉供給部３０が生大豆粉３２を生大豆粉搬送部２０の上に定量的に散布する手段および構造に関しても特に限定されず、従来公知の振動篩い、スクリーンワイパー篩い等を採用することができる。 (3) Raw soybean powder supply unit The raw soybean powder supply unit 30 quantitatively supplies the raw soybean powder 32 to be heated to the raw soybean powder conveyance unit 20 described above. Here, the raw soybean powder 32 supplied by the raw soybean powder supply unit 30 is not particularly limited with respect to the type thereof, and for example, domestic soybean, imported soybean, defatted soybean, and the like can be used. The means and structure for the raw soybean powder supply unit 30 to quantitatively spread the raw soybean powder 32 on the raw soybean powder transport unit 20 are not particularly limited, and a conventionally known vibration sieve, screen wiper sieve, or the like is employed. can do.
　また、生大豆粉供給部３０が供給する生大豆粉３２は、その大きさに関して特に限定されない。しかし、生大豆粉３２は、加熱処理の前に粉状に粉砕した方が、処理の均一化がより迅速に図られるため好ましい。 Moreover, the raw soybean powder 32 supplied by the raw soybean powder supply unit 30 is not particularly limited with respect to its size. However, it is preferable that the raw soybean powder 32 is pulverized into a powder before the heat treatment because the treatment can be made more uniform.
　ところで、生大豆粉３２として脂質を高濃度に含む全脂大豆を用いた場合、大量に微粉砕することは容易ではない。しかし、この場合には、例えば気流式粉砕方式を採用した処理機を採用することで、平均粒径が５０μｍ以下の粉末状に安定して粉砕することが出来る。ここでいう気流式粉砕方法とは、ローター等を高速回転させて発生させる渦気流を利用して生大豆を微細粉末状に粉砕するものであり、例えば当該渦気流により生大豆同士を衝突させて粉砕する気流衝撃粉砕機等を用いることが出来る。なお、微粉大豆粉は、静電気や分子間力等により粒子同志の付着性と凝集性が著しく強く、粉体の定量的な移送散布が困難である。そのため、例えばメッシュ状の篩い３１を採用して、生大豆粉３２を篩い定量的に供給可能な構成とすることもできる。 By the way, when full-fat soybean containing a high concentration of lipid is used as raw soybean powder 32, it is not easy to finely pulverize it in large quantities. However, in this case, for example, by adopting a processing machine adopting an airflow pulverization method, the powder can be stably pulverized into a powder having an average particle size of 50 μm or less. The airflow pulverization method here refers to a method in which raw soybeans are pulverized into a fine powder using an eddy current generated by rotating a rotor or the like at high speed. An airflow impact pulverizer that pulverizes can be used. In addition, fine soybean powder has extremely strong adhesion and cohesiveness among particles due to static electricity and intermolecular force, and it is difficult to quantitatively transfer and disperse the powder. Therefore, for example, a mesh-shaped sieve 31 can be adopted so that raw soybean powder 32 can be sieved and supplied quantitatively.
　以上に、本発明に係る大豆粉の製造方法および製造装置について説明したが、以下に本発明の実施例および比較例を示し、本発明をより詳細に説明する。なお、本発明はこれらの例により何ら限定されるものではない。 As mentioned above, although the manufacturing method and manufacturing apparatus of the soybean powder which concern on this invention were demonstrated, the Example and comparative example of this invention are shown below and this invention is demonstrated in detail. In addition, this invention is not limited at all by these examples.
　本発明の大豆粉の実施例として、加熱処理を行う条件が異なる試料１～３（以下、実施例で用いる試料は「実施試料１～３」と称す）を作成した。これら実施試料１～３は、加熱処理を行う際の熱媒体となる常圧の過熱水蒸気の温度および加熱処理を行う時間について本発明で規定する条件を満たすものである。 As examples of the soy flour of the present invention, samples 1 to 3 having different heat treatment conditions (hereinafter, samples used in the examples are referred to as “exemplary samples 1 to 3”) were prepared. These working samples 1 to 3 satisfy the conditions defined in the present invention with respect to the temperature of the normal-pressure superheated steam that becomes a heat medium during the heat treatment and the time for the heat treatment.
　これら実施試料１～３の生大豆粉の大豆品種はトヨシロメとした。また、本実施例１～３では、図１に示すようなベルトコンベア方式を採用した製造装置を用い、常圧下においてこれら実施試料１～３の加熱処理を行った。そして、加熱処理条件の違いによって、溶解特性（水分、ゲル形成、湯葉形成、溶解性Ｎ比（ＳＮ比））、官能特性（青草臭、渋味、エグ味、色調）、および糖度（Ｂｒｉｘ値）にどのような変化が生じるかについて確認を行った。この結果を表１に示す。なお、本実施例で用いる大豆粉は、平均粒径１０μｍの粉末を用いた（ここでいう平均粒径は、レーザー回折散乱法によって測定した体積基準の粒度分布における積算値５０％での粒径を意味する。）。 The soybean varieties of these raw samples 1 to 3 were Toyoshirome. Further, in Examples 1 to 3, a heating apparatus employing a belt conveyor system as shown in FIG. 1 was used, and the samples 1 to 3 were heated under normal pressure. And depending on the difference in heat treatment conditions, dissolution characteristics (moisture, gel formation, yuba formation, solubility N ratio (SN ratio)), sensory characteristics (green grass smell, astringency, taste, color tone), and sugar content (Brix value) ) Was confirmed. The results are shown in Table 1. The soybean powder used in this example was a powder having an average particle size of 10 μm (the average particle size here is the particle size at an integrated value of 50% in the volume-based particle size distribution measured by the laser diffraction scattering method). Means.)
（１）溶解特性について
　表１に示す「溶解特性」において、「水分（％）」は、本実施例で得られた大豆粉（実施試料）に含まれる水分量を示す。この水分（％）は、乾燥減量法によって求めた。大豆粉に含まれる水分％が小さいほど、大豆粉間に結着力が生じるのを防ぎ優れた分散溶解性を実現する。 (1) About dissolution characteristics In the "dissolution characteristics" shown in Table 1, "moisture (%)" indicates the amount of water contained in the soybean powder (implemented sample) obtained in this example. This moisture (%) was determined by the loss on drying method. The smaller the moisture percentage contained in the soybean powder, the better the dispersion solubility is prevented by preventing the binding force between the soybean powders.
　また、表１に示す「溶解特性」において、「ゲル形成」は、純水９０ｇに１０ｇの実施試料を煮沸溶解させた後に、凝固剤としてグルコノデルタラクトン（ＧＤＬ）４重量％／試料を添加したときに認められるゲル化の程度を示す。表１には、ゲル化が強い場合を「０」、ゲル化が弱い場合を「１」、ゲル化が僅かな場合を「２」、ゲル化が無い場合を「３」として、６人のパネルによる評価点の平均値を示した。ゲル形成性は、大豆タンパク質に求められる機能の一つであり、ゲル化が強いほど優れた分散溶解性を実現する。 Moreover, in the “dissolution characteristics” shown in Table 1, “gel formation” is obtained by adding 10 g of an actual sample to 90 g of pure water by boiling and then adding 4% by weight / sample of gluconodeltalactone (GDL) as a coagulant. The degree of gelation observed when Table 1 shows that “0” indicates that gelation is strong, “1” indicates that gelation is weak, “2” indicates that gelation is slight, and “3” indicates no gelation. The average value of the evaluation score by the panel is shown. Gel formability is one of the functions required for soy protein, and the stronger the gelation, the better the dispersion solubility.
　表１に示す「溶解特性」において、「湯葉形成」は、純水９０ｇに１０ｇの実施試料を煮沸溶解させたのち静置したときに認められる湯葉化の程度を示す。表１には、湯葉化が著しく見受けられる場合を「０」、湯葉化がやや見受けられる場合を「１」、湯葉化が僅かに見受けられる場合を「２」、湯葉化が見受けられない場合を「３」として、６人のパネルによる評価点の平均値を示した。湯葉化が見受けられるほど優れた分散溶解性を実現する。 In the “dissolution characteristics” shown in Table 1, “formation of yuba” indicates the degree of yuba formation observed when 10 g of the practical sample was boiled and dissolved in 90 g of pure water and allowed to stand. Table 1 shows that “0” indicates that yuba is remarkably observed, “1” indicates that yuba is slightly observed, “2” indicates that yuba is slightly observed, and indicates that no yuba is observed. As “3”, the average value of the evaluation score by the panel of 6 persons was shown. It achieves excellent dispersion solubility so that yuba can be seen.
　表１に示す「溶解特性」において、「ＳＮ比」は、所定の方法に基づき、全窒素量に占める水溶性窒素（粗蛋白）の比率（重量％）で表されるものである。本実施例では、純水９０ｇに１０ｇの実施試料を溶解し、雰囲気温度８０℃にて３分間振とうさせ、遠心分離（３０００ｒｐｍ、１０分間）した後、その上澄み中に溶解した大豆蛋白の窒素量を「溶解窒素量」とし、実施試料の窒素量を「総窒素量」として、「（溶解窒素量／総窒素量）×１００」を算出することによって求めた。ＳＮ比は、「１」に近いほど優れた分散溶解性を実現する。 In the “dissolution characteristics” shown in Table 1, “SN ratio” is represented by the ratio (% by weight) of water-soluble nitrogen (crude protein) to the total nitrogen amount based on a predetermined method. In this example, 10 g of the working sample was dissolved in 90 g of pure water, shaken at an atmospheric temperature of 80 ° C. for 3 minutes, centrifuged (3000 rpm, 10 minutes), and then the soybean protein nitrogen dissolved in the supernatant. The amount was determined by calculating “(dissolved nitrogen amount / total nitrogen amount) × 100”, where the amount was “dissolved nitrogen amount” and the nitrogen amount of the sample was “total nitrogen amount”. The closer the S / N ratio is to “1”, the better the dispersion solubility is realized.
（２）官能特性について
　表１に示す「青草臭」、「渋味」、「エグ味」、「色調」は、各実施試料について、６人のパネルにて官能評価を行った。表１には、確認できない場合を「０」、僅かに確認できる場合を「１」、やや確認できる場合を「２」、著しく確認できる場合を「３」として、６人のパネルによる評価点の平均値を示した。 (2) Sensory characteristics The “green grass odor”, “astringency”, “egg taste”, and “color tone” shown in Table 1 were subjected to a sensory evaluation for each of the implementation samples using a panel of six people. Table 1 shows the evaluation score of 6 people as “0” when it cannot be confirmed, “1” when it can be confirmed slightly, “2” when it can be confirmed a little, and “3” when it can be remarkably confirmed. Average values are shown.
（３）Ｂｒｉｘ糖度について
　表１に示す「Ｂｒｉｘ糖度」は、屈折糖度計（エルマ社製）を用い、大豆粉末１０％水溶液中に含まれる可溶性糖類の屈折率による濃度の質量（ｇ）の割合を測定して得られる値を示した。この「Ｂｒｉｘ糖度」は、実施試料の糖濃度・甘さの指標として示される。 (3) About Brix sugar content “Brix sugar content” shown in Table 1 is a ratio of mass (g) of concentration by refractive index of soluble saccharide contained in a 10% aqueous solution of soybean powder using a refractometer (manufactured by Elma). The value obtained by measuring was shown. This “Brix sugar content” is shown as an index of sugar concentration and sweetness of the sample.
比較例Comparative example
［比較例］
　本比較例は、上述した実施例との対比用として示す。本比較例では、加熱処理を行う条件が本発明で規定する条件範囲を全て満たさない試料１～６（以下、比較例で用いる試料は「比較試料１～６」と称す）を作成した。これら比較試料１～６は、加熱処理を行う際の熱媒体となる常圧の過熱水蒸気の温度および加熱処理を行う時間について本発明で規定する条件を満たさないものである。 [Comparative example]
This comparative example is shown for comparison with the above-described embodiment. In this comparative example, samples 1 to 6 (hereinafter, samples used in the comparative example are referred to as “comparative samples 1 to 6”) in which the conditions for performing the heat treatment do not satisfy all the condition ranges defined in the present invention were prepared. These comparative samples 1 to 6 do not satisfy the conditions specified in the present invention with respect to the temperature of the normal-pressure superheated steam that is a heat medium during the heat treatment and the time for the heat treatment.
　これら比較試料１～６の生大豆粉の大豆品種は実施試料と同様にトヨシロメとした。また、本比較例では、比較試料１に関しては加熱処理を行わず、比較試料２～６に関しては実施試料と同様に図１に示すようなベルトコンベア方式を採用した製造装置を用い、常圧下において比較試料の加熱処理を行った。そして、加熱処理条件の違いによって、溶解特性（水分、ゲル形成、湯葉形成、ＳＮ比）、官能特性（青草臭、渋味、エグ味、色調）、および糖度（Ｂｒｉｘ値）にどのような変化が生じるかについて確認を行った。この結果を実施試料と併せて表１に示す。表１に関する説明は実施例で既に述べているため、ここでのこれらの説明は省略する。なお、本比較例で用いる大豆粉は、実施試料と同様に平均粒径１０μｍの粉末を用いた。 The soybean varieties of the raw soybean flour of these comparative samples 1 to 6 were Toyoshirome as in the case of the implementation samples. Further, in this comparative example, the heat treatment is not performed on the comparative sample 1, and the comparative samples 2 to 6 are manufactured using a manufacturing apparatus employing a belt conveyor system as shown in FIG. The comparative sample was heat-treated. And what changes in dissolution characteristics (moisture, gel formation, yuba formation, SN ratio), sensory characteristics (green grass smell, astringency, taste, color tone), and sugar content (Brix value) depending on the heat treatment conditions It was confirmed whether or not The results are shown in Table 1 together with the implementation samples. Since the description regarding Table 1 has already been described in the embodiment, the description thereof is omitted here. In addition, the soybean powder used by this comparative example used the powder with an average particle diameter of 10 micrometers similarly to the implementation sample.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
［実施例と比較例との対比］
　以下、表１を参照しつつ、実施例と比較例との対比を行う。 [Contrast between Example and Comparative Example]
Hereinafter, referring to Table 1, the example and the comparative example are compared.
　表１に示す結果より、比較試料に比べ実施試料の方が総じて優れた結果が得られた。特に、加熱処理を施さない比較試料１と比べると、実施試料１～３は、青草臭、渋味、およびエグ味に関して大幅に改善されることが理解できる。一方、比較試料２～６の結果より、本発明で規定する条件に対して加熱処理温度が低くなると、青草臭、渋味、およびエグ味に関して十分な改善がなされないことが分かった。さらに、本発明で規定する条件に対して加熱処理時間が長くなるにつれて、特に色調に関して良好な特性が得られない傾向が現れ好ましくないことが分かった。 From the results shown in Table 1, generally better results were obtained for the implementation samples than for the comparison samples. In particular, it can be understood that the working samples 1 to 3 are greatly improved with respect to the green grass odor, astringency, and taste, as compared with the comparative sample 1 that is not subjected to heat treatment. On the other hand, from the results of Comparative Samples 2 to 6, it was found that when the heat treatment temperature was lowered with respect to the conditions specified in the present invention, sufficient improvement was not made with respect to the green grass odor, astringency, and egg taste. Furthermore, it has been found that as the heat treatment time becomes longer with respect to the conditions defined in the present invention, a tendency that good characteristics particularly on the color tone are not obtained appears, which is not preferable.
　本発明に係る大豆粉の製造方法および製造装置によれば、設備コストを低減して大豆粉の低価格化を実現しながらも、豆特有の不快臭や不快味を改善し、造粒後に優れた分散溶解性を発揮することができる。さらに、取扱いに優れ、栄養価にも優れた大豆粉を得ることができる。従って、本発明に係る大豆粉の製造方法および製造装置は、あらゆる大豆加工食品に好適に用いることができる。 According to the method and apparatus for producing soybean powder according to the present invention, while reducing the equipment cost and reducing the price of soybean powder, it improves the unpleasant odor and unpleasant taste peculiar to beans and is excellent after granulation. The dispersion solubility can be exhibited. Furthermore, soybean powder that is excellent in handling and excellent in nutritional value can be obtained. Therefore, the soybean powder production method and production apparatus according to the present invention can be suitably used for any processed soybean food.
　１　　　大豆粉の製造装置
　２　　　過熱水蒸気生成部
　３　　　遮風壁
　４　　　加熱部
　５　　　水蒸気噴射ノズル
　６　　　水蒸気噴出口
　７　　　飽和水蒸気発生装置
　８　　　容器
　９　　　加熱装置
　１０　　水
　１１　　配管
　２０　　生大豆粉搬送部（ベルトコンベア）
　２１　　ベルト
　２２　　ローラ
　２３　　均し部
　３０　　生大豆粉供給部
　３１　　篩い
　３２　　生大豆粉 DESCRIPTION OF SYMBOLS 1 Soybean flour production apparatus 2 Superheated steam generation part 3 Wind shielding wall 4 Heating part 5 Steam injection nozzle 6 Steam outlet 7 Saturated steam generator 8 Container 9 Heating apparatus 10 Water 11 Piping 20 Raw soybean powder conveyance part (belt conveyor)
21 Belt 22 Roller 23 Leveling section 30 Raw soybean powder supply section 31 Sieve 32 Raw soybean powder

Claims (6)

  1. 　大豆粉の製造方法であって、
    　１００℃～１０５℃の飽和水蒸気を表面温度が５００℃以上の加熱部に接触させて常圧の過熱水蒸気を生成し、１７０℃～３５０℃の過熱水蒸気に生大豆粉を１５秒～６０秒間暴露することを特徴とする大豆粉の製造方法。     A method for producing soy flour,
    100 ° C to 105 ° C saturated steam is brought into contact with a heated part with a surface temperature of 500 ° C or higher to generate atmospheric superheated steam, and raw soybean flour is exposed to 170 ° C to 350 ° C superheated steam for 15 to 60 seconds. A method for producing soy flour, comprising:
  2. 　大豆粉の製造装置であって、
    　１００℃～１０５℃の飽和水蒸気を加熱して１７０℃～３５０℃の常圧の過熱水蒸気を生成する過熱水蒸気生成部と、
    　生大豆粉を搬送する生大豆粉搬送部と、
    　当該生大豆粉搬送部に当該生大豆粉を定量供給する生大豆粉供給部とを備え、
    　当該過熱水蒸気生成部は、当該生大豆粉搬送部の上方に配置し、当該生大豆粉を当該生大豆粉搬送部により搬送する際に、生成した過熱水蒸気が当該生大豆粉に接触できるように当該生大豆粉搬送部に対する面を除いて覆う遮風壁を備えたことを特徴とする大豆粉の製造装置。     Soy flour production equipment,
    A superheated steam generator that heats saturated steam at 100 ° C to 105 ° C to generate superheated steam at a normal pressure of 170 ° C to 350 ° C;
    A raw soybean powder conveyance unit for conveying raw soybean powder;
    A raw soybean powder supply unit that supplies the raw soybean powder quantitatively to the raw soybean powder conveyance unit;
    The superheated steam generation unit is disposed above the raw soybean powder conveyance unit, and when the raw soybean powder is conveyed by the raw soybean powder conveyance unit, the generated superheated steam can be brought into contact with the raw soybean powder. An apparatus for producing soybean powder, comprising a wind-shielding wall that covers the raw soybean powder conveying unit except for a surface.
  3. 　前記過熱水蒸気生成部は、表面温度が５００℃以上の加熱部と、前記飽和水蒸気を当該加熱部に噴射して加熱するための水蒸気噴射ノズルとを備えた請求項２に記載の大豆粉の製造装置。 The said superheated steam production | generation part is a manufacture of the soybean powder of Claim 2 provided with the heating part whose surface temperature is 500 degreeC or more, and the steam injection nozzle for injecting and heating the said saturated steam to the said heating part. apparatus.
  4. 　前記生大豆粉搬送部は、前記生大豆粉に前記過熱水蒸気が１５秒～６０秒間接触するように搬送速度の調整手段を備えた請求項２又は請求項３に記載の大豆粉の製造装置。 The soybean powder production apparatus according to claim 2 or 3, wherein the raw soybean powder conveyance unit includes means for adjusting a conveyance speed so that the superheated steam contacts the raw soybean powder for 15 seconds to 60 seconds.
  5. 　前記生大豆粉搬送部は、ベルトコンベアであり、前記過熱水蒸気生成部の直下位置よりも搬送上流側に前記生大豆粉を１ｍｍ～５ｍｍの厚さに均一に均す均し部を備えた請求項２～請求項４のいずれかに記載の大豆粉の製造装置。 The raw soybean powder conveyance unit is a belt conveyor, and includes a leveling unit that uniformly equalizes the raw soybean powder to a thickness of 1 mm to 5 mm upstream of a position directly below the superheated steam generation unit. Item 5. The apparatus for producing soybean powder according to any one of Items 2 to 4.
  6. 　前記ベルトコンベアのベルトが、メッシュベルトである請求項５に記載の大豆粉の製造装置。 The soybean flour production apparatus according to claim 5, wherein the belt of the belt conveyor is a mesh belt.
PCT/JP2019/016163 2018-06-05 2019-04-15 Method and device for producing soybean flour WO2019235070A1 (en)

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