JPS626648A - Production of soybean flour - Google Patents
Production of soybean flourInfo
- Publication number
- JPS626648A JPS626648A JP60146991A JP14699185A JPS626648A JP S626648 A JPS626648 A JP S626648A JP 60146991 A JP60146991 A JP 60146991A JP 14699185 A JP14699185 A JP 14699185A JP S626648 A JPS626648 A JP S626648A
- Authority
- JP
- Japan
- Prior art keywords
- leaf
- seed leaf
- soybean
- heating
- cotyledons
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は大豆を粉末化する方法に関し、特に大豆が有す
る特有の臭気を除去して粉末を得る製造方法に関するも
のである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for pulverizing soybeans, and more particularly to a method for producing powder by removing the characteristic odor of soybeans.
大豆は優良な植物性タンパク質と脂肪に冨む栄養価のき
わめて高い植物であり、古くから豆腐、納豆、みそ、醤
油等に加工して食されている。Soybeans are extremely nutritious plants rich in excellent vegetable protein and fat, and have been processed and eaten into tofu, natto, miso, soy sauce, etc. for a long time.
近年は、このような古くからの加工食品として以外に、
大豆の粉末をパン、菓子、うどん、そば等地の食物の添
加物として使用している。In recent years, in addition to these traditional processed foods,
Soybean powder is used as an additive in foods such as bread, sweets, udon, and soba.
しかし、大豆には脂肪に含まれる特有の臭気があるため
に、ただ単に粉末化しただけでは食品添加物として使用
できないものであった。However, because soybeans have a unique odor contained in fat, they cannot be used as food additives simply by pulverizing them.
そこで、特公昭48−19946号に示されるように、
大豆の臭気を除去する粉末の製造方法、装置がすでに公
知の技術として提供されている。Therefore, as shown in Special Publication No. 48-19946,
Powder production methods and devices for removing the odor of soybeans have already been provided as known techniques.
しかし、この従来技術では、種皮を分離した子葉を数工
程で段階的に粉末化しなければならず、また一度乾燥し
た子葉を蒸煮釜で蒸煮しなければならない等製造工程が
多く、従って装置も大形化する問題点を有していた。However, in this conventional technology, the cotyledons from which the seed coat has been separated must be powdered step by step in several steps, and the once-dried cotyledons must be steamed in a steamer. There were problems that could be formulated.
本発明は蒸気する従来技術の問題点に鑑み、少ない工程
で大豆の臭気を脱臭し、所定の粒度の粉末を得ることが
でき、従って製造装置を簡易化できる大豆粉末の製造方
法を提供することを目的とし、この目的達成のために本
発明は、大豆粒子を半割して種皮と子葉に分離し、種皮
のみを除去する工程と、子葉を水分含有量が約20%に
なるまで加熱して脱臭する工程と、脱臭子葉の水分含有
量が約17〜18%になるまで加熱する工程と、更に子
葉を所定の粒度まで粉砕する工程とから成ることを特徴
としている。In view of the problems of the conventional steaming technology, the present invention provides a method for producing soybean powder that can deodorize the odor of soybeans and obtain powder with a predetermined particle size in a few steps, thereby simplifying the production equipment. In order to achieve this objective, the present invention involves a process of splitting soybean particles in half to separate the seed coat and cotyledons, removing only the seed coat, and heating the cotyledons until the moisture content becomes approximately 20%. The method is characterized by comprising a step of deodorizing the cotyledons, a step of heating the deodorized cotyledons until the water content becomes about 17 to 18%, and a step of pulverizing the cotyledons to a predetermined particle size.
以下本発明方法の一実施例を詳細に説明する。 An embodiment of the method of the present invention will be described in detail below.
大豆粒子は半割して種皮と子葉に分離し、種皮のみを風
選別により外部に取り去り、子葉を脱臭装置に移送する
。The soybean particles are split in half and separated into seed coats and cotyledons, only the seed coats are removed by air sorting, and the cotyledons are transferred to a deodorizing device.
密閉状態とした脱臭装置内にはスクリューコンベアを設
置して子葉を混練しつつ一定方向に移送可能となってお
り、この混練・移送中において子葉は100−130℃
の温度下で約90秒加熱され、水分含有量は約20%と
される。A screw conveyor is installed inside the sealed deodorizing device to allow the cotyledons to be transferred in a fixed direction while being kneaded.During this kneading and transfer, the cotyledons are kept at a temperature of 100-130°C.
The water content is about 20%.
子葉は、脱臭装置内での加熱により、脂肪に含まれる特
有の臭気が除去される。The cotyledons are heated in a deodorizing device to remove the characteristic odor contained in fat.
スクリューコンベアは、子葉全体が平均して加熱される
ために使用されるが、スクリューコンベアに変えてベル
トコンベアやその他の移送手段を採用することも可能で
ある。A screw conveyor is used so that the entire cotyledon is heated evenly, but it is also possible to use a belt conveyor or other conveying means instead of the screw conveyor.
脱臭装置で加熱、脱臭された乾燥子葉は、更に加熱装置
内に送り込まれ、この加熱装置内で、水分含有量が約1
7〜18%程度までになるよう約80℃〜90℃の温度
で所定の時間加熱される。The dried cotyledons that have been heated and deodorized in the deodorizing device are further fed into the heating device, where the moisture content is reduced to approximately 1.
It is heated at a temperature of about 80° C. to 90° C. for a predetermined period of time so that it becomes about 7 to 18%.
加熱装置内での子葉の移送には、前記脱臭装置で使用さ
れるのと同様の移送手段を採用することができる。For transferring the cotyledons within the heating device, a transfer means similar to that used in the deodorizing device can be employed.
上記のようにして加熱、乾燥された子葉は次ぎに粉砕装
置において所定の粒度になるまで粉砕され、最終的に大
豆粉末が得られる。The cotyledons heated and dried as described above are then ground in a grinding device to a predetermined particle size to finally obtain soybean powder.
製造すべき大豆粉末の粒度は、使用目的によって任意に
選択することができる。The particle size of the soybean powder to be produced can be arbitrarily selected depending on the intended use.
粉砕装置としては従来公知のものが使用できるが、所定
の粒度まで粉砕されていない大粒の粉末が製品として供
給されないよう注意し、分級粉砕する必要がある。Conventionally known pulverizers can be used, but care must be taken to ensure that large particles of powder that have not been pulverized to a predetermined particle size are supplied as a product, and must be classified and pulverized.
上記する本発明によれば、半割−説臭一加熱一粉砕とい
う少ない製造工程で、所定粒度の脱臭した大豆粉末を連
続して得ることが可能であり、製造装置も簡易化するこ
とができる。According to the present invention described above, it is possible to continuously obtain deodorized soybean powder of a predetermined particle size through a small manufacturing process of halving, deodorizing, heating, and crushing, and the manufacturing equipment can also be simplified. .
しかも、本発明によればタンパク質、脂肪等の有効成分
を損なうことなく大豆粉末を製造することができるもの
であり、表1は本発明方法によって得られた大豆粉末の
分析試験結果を示す。Moreover, according to the present invention, soybean powder can be produced without damaging active ingredients such as protein and fat, and Table 1 shows the analytical test results of soybean powder obtained by the method of the present invention.
表1 また、アミノ酸組成の分析結果は表2の通りである。Table 1 Furthermore, the analysis results of amino acid composition are shown in Table 2.
表2 更に、不飽和脂肪酸の分析結果は表3の通りである。Table 2 Furthermore, the analysis results of unsaturated fatty acids are shown in Table 3.
表3
次ぎに本発明方法によって製造された大豆粉末を各種食
物に混入した結果を示す。Table 3 Next, the results of mixing various foods with soybean powder produced by the method of the present invention are shown.
(11パンに混入した場合。(If mixed with 11 bread.
(a)生地をしなやかにし、ウェットでソフトな触感が
得られる。(a) Makes the fabric pliable and provides a wet and soft feel.
(b)焼き上がりの色、艶が良くなる。(b) The color and gloss of the baked product will be better.
(C)良好な風味と旨味が強調される。(C) Good flavor and umami are emphasized.
(d)老化防止、タナ持ちが良くなる。(d) Prevents aging and improves shelf life.
(el巣立ちが良くなる。(El will leave the nest better.
(f)生地の伸展性を改良しζ作業性を容易にする。(f) Improve the extensibility of the dough to facilitate ζ workability.
(gl焙炉時間を短縮する。(Reduce gl roasting time.
(2)めん類に混入した場合。(2) When mixed with noodles.
(a)つなぎ、生地の伸展性を改良し、作業性、歩留り
が向上する。(a) Improves the extensibility of the binder and fabric, improving workability and yield.
(b)めん自体の腰を強化し、味覚を向上して、煮くず
れを防止するとともに老化防止に役立つ。(b) It strengthens the firmness of the noodles themselves, improves their taste, prevents them from falling apart, and helps prevent aging.
(3)ケーキ、クツキー類に混入した場合。(3) If it gets mixed into cakes or cutlets.
(a)リン脂質(大豆レシチン)を含んでいるので、乳
化力を増し、製品のハダ目を滑らかにする。(a) Contains phospholipid (soybean lecithin), which increases emulsifying power and smooths the texture of the product.
(b)焼き上がりの色、艶が良くなる。(b) The color and gloss of the baked product will be better.
(C1大豆の脂質により良好な風味と旨味が強調される
。(The fat in C1 soybeans emphasizes the good flavor and umami.
(d)老化防止効果があり、更に澱粉を含まないので、
起泡性により良好なスポンジケーキの素地ができる。(d) It has an anti-aging effect and does not contain starch, so
The foaming properties make a good sponge cake base.
(e)焙炉時間を短縮する。(e) Shorten the roasting time.
(f)ドーナツ、揚物等は油の吸収が減り、揚油の消費
量が減少する。(f) Donuts, fried foods, etc. absorb less oil, reducing the amount of frying oil consumed.
(glショートニングオイル、全脂粉乳の使用量を減ら
すことができる。(You can reduce the amount of GL shortening oil and whole milk powder used.
(4)冷菓、アイスクリーム等に混入した場合。(4) When contaminated with frozen desserts, ice cream, etc.
(a)あっさりとした食感と味覚の向上が得られる。(a) A lighter texture and improved taste can be obtained.
(5)魚肉加工品に混入した場合。(5) When contaminated with processed fish products.
(a)すり身と調和し、保水性の優れたゲルを形成して
粘弾性を増す。(a) It harmonizes with surimi, forms a gel with excellent water retention, and increases viscoelasticity.
(b)遊離水をうばい製品を引き締める。(b) Tighten the product by absorbing free water.
(C)植物性脂肪により魚臭を緩和し、好ましい風味が
得られる。(C) Vegetable fat reduces fishy odor and provides a pleasant flavor.
(dl老化を防止する。(Prevents dl aging.
(e)揚物の色調が良くなる。(e) The color tone of fried foods becomes better.
(6)畜肉製品に混入した場合。(6) When contaminated with livestock meat products.
(a)乳化結着性により脂肪分が肉から分離するのを防
ぐ。(a) Emulsification binding properties prevent fat from separating from meat.
(bl保水性、粘弾性、ゲル特性により加熱中の縮みを
防ぎ、肉のような食感が得られる。(bl) Water retention, viscoelasticity, and gel properties prevent shrinkage during heating and provide a meat-like texture.
(C)植物性脂肪によりソフトな風味を増す。(C) Vegetable fat increases soft flavor.
(7)こんにゃくに混入した場合。(7) If it gets mixed into konnyaku.
(a)こんにゃくの風味、口あたりが更に良好であり、
大豆タンパク質、脂肪を加えた栄養食品となる。(a) The flavor and mouthfeel of konnyaku are even better,
It is a nutritional food containing soy protein and fat.
(blこんにゃく刺身として最適であり、かつ煮汁の吸
収が早いのであらゆる料理に使用できる。(BL Konnyaku is ideal for sashimi, and absorbs broth quickly, so it can be used in all kinds of dishes.
Claims (1)
去する工程と、子葉を水分含有量が約20%になるまで
加熱して脱臭する工程と、脱臭子葉の水分含有量が約1
7〜18%になるまで加熱する工程と、更に子葉を所定
の粒度まで粉砕する工程とから成ることを特徴とする大
豆粉末の製造方法。There is a process of splitting soybean particles in half to separate the seed coat and cotyledons and removing only the seed coat, and a process of heating and deodorizing the cotyledons until their moisture content is approximately 20%. 1
A method for producing soybean powder, comprising the steps of heating the powder to a concentration of 7 to 18%, and further pulverizing the cotyledons to a predetermined particle size.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60146991A JPS626648A (en) | 1985-07-04 | 1985-07-04 | Production of soybean flour |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60146991A JPS626648A (en) | 1985-07-04 | 1985-07-04 | Production of soybean flour |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS626648A true JPS626648A (en) | 1987-01-13 |
Family
ID=15420136
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60146991A Pending JPS626648A (en) | 1985-07-04 | 1985-07-04 | Production of soybean flour |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS626648A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009141902A1 (en) * | 2008-05-21 | 2009-11-26 | Uesugi Kazuhiko | Deodorized soybeans, deodorized soybean meal, apparatus for deodorizing soybeans, apparatus and method for producing deodorized soybean meal and food |
JP2019208433A (en) * | 2018-06-05 | 2019-12-12 | 学校法人関東学院 | Method for producing soybean flour and apparatus for producing soybean flour |
-
1985
- 1985-07-04 JP JP60146991A patent/JPS626648A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009141902A1 (en) * | 2008-05-21 | 2009-11-26 | Uesugi Kazuhiko | Deodorized soybeans, deodorized soybean meal, apparatus for deodorizing soybeans, apparatus and method for producing deodorized soybean meal and food |
JP5222362B2 (en) * | 2008-05-21 | 2013-06-26 | 和彦 上▲すぎ▼ | Method for producing deodorized soybean powder and food |
JP2019208433A (en) * | 2018-06-05 | 2019-12-12 | 学校法人関東学院 | Method for producing soybean flour and apparatus for producing soybean flour |
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