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High-fiber soybean products and process for the preparation thereof

A soybean and soybean milk technology, applied in food preparation, dairy products, milk substitutes, etc., can solve the problems of difficult micronization of soybean powder, poor taste, rough texture of soybean food, etc.

Inactive Publication Date: 2008-11-12
HANMI IT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, since it is difficult to uniformly micronize soybean flour, the method performed with coarse soybean flour has a problem that the prepared soybean food has a rough texture and poor mouthfeel
Furthermore, since the oil and fat contained in the flour are easily oxidized in storage, the dried soybean flour and soybean food thus prepared are not suitable for long-term storage
[0008] Also, when pre-peeled and soaked soybeans are used in the process of preparing soybean food, there may be a problem of loss of some nutrients due to the dissolution of proteins and sugars in water depending on the time and temperature of soaking (Y.H. Lee et al., Journal of the Korean Association of Food Science and Technology, 19(6): 491-492, 1987)

Method used

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  • High-fiber soybean products and process for the preparation thereof
  • High-fiber soybean products and process for the preparation thereof
  • High-fiber soybean products and process for the preparation thereof

Examples

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Effect test

preparation example Construction

[0040] 6) Preparation of soybean food

[0041] As explained further below, various types of soybean foods such as soybean milk, tofu, etc., which contain all the nutritional components of whole soybeans, can be manufactured by using the whole soybean milk prepared above.

[0042] 6-1) Whole soybean milk products

[0043] The whole soymilk prepared in 5) is processed into a packaged soymilk product through a traditional post-processing method. Food additives such as additives for adjusting the viscosity of soymilk, and flavored concentrated water extract or juice may be added to the whole soymilk. When packing the soymilk into a paper package, the soymilk is sterilized at 150° C. for 3 seconds and then packaged so that the soymilk product can be circulated at room temperature. If bottled, pour soymilk into the bottle and sterilize at 121°C for 5-20 minutes. The whole soymilk product comprises soybean particles preferably having an average particle diameter of 50 μm or less a...

Embodiment 1

[0056] Example 1: Preparation of whole soybean milk from germinated soybeans 1

[0057] (Step 1) Preparation of Germinated Soybeans

[0058] 300 kg of unhulled soybean grains were selected, washed with water, and soaked in 1,200 liters (1) of water at 20° C. for 10 hours.

[0059] Discard the soaking water, put the soaked soybeans into a germination box with a thickness of 20-30mm, then cover the lid to keep the surface moist, and germinate at a temperature of 20-25°C for 0, 5, 10, 15 and 20 hours respectively. In order to promote germination, the soybeans are fully watered with water at a temperature of 18-30°C at intervals of 2-3 hours.

[0060] When germination is complete, the soybeans are washed with water and used in subsequent processes.

[0061] (Step 2) Preparation of whole soybean milk from germinated soybeans

[0062] 650 kg of germinated soybeans obtained in Step 1 were transferred to a crusher (Seiken, Japan) and stirred to grind them while adding 1,500 liters ...

Embodiment 2

[0064] Example 2: Preparation of whole soymilk from germinated soybeans 2

[0065] 650 kg of germinated soybeans obtained in Step 1 were transferred to a crusher (Seiken, Japan) and stirred to grind them while adding 1,500 liters of distilled water. The resulting soybean slurry was heated at 105°C for 3 minutes to inactivate the enzyme and passed through a decanter to separate solid matter and soymilk. Add 50 g of enzyme mixture (cellulase: pectinase = 2:1) (cellulase: Amano, Japan; pectinase, Sungwoo, Korea) to the solid matter, in a rotary micronizer maintained at 60°C The resulting mixture was subjected to continuous rotary micronization and enzymatic degradation micronization in a (Hansung mill, Korea).

[0066] The micronized soymilk was uniformly micronized by applying a pressure of 500 bar with a high-pressure homogenizer (Donga Homogenizer, China), and combined with the above-separated soymilk to obtain fully germinated soymilk (approximately 13 brix %).

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Abstract

A process for preparing a whole soybean food product comprising the steps of: mechanically milling soaked or germinated soybeans; micronizing the resulting crude milled soybeans by an enzymatic means, mechanical means or a combination thereof; and homogenizing the resulting soybean milk, without producing soybean refuse, provides whole soybean food products containing the entire nutritious components of soybeans, the process being environmentally friendly because no soybean peel refuge is generated.

Description

technical field [0001] The invention relates to a method for preparing high-fiber whole soybean milk containing all nutritional components of soybeans, and a soybean food obtained without producing any soybean hulls or bean curd residues according to the method. Background technique [0002] Soybean hulls (or soybean hulls) are produced in large quantities in the process of preparing soybean oil, soymilk or tofu, they contain about 40% by weight of crude fiber, are highly absorbent (Klopfenstein T. and F.Owen, April 1987, "Soybean Hulls," Animal Health and Nutrition, 28). [0003] Soybean hulls, which have a relatively low crude protein content, have traditionally been used as high-quality feed in animal husbandry. Recently, the nutritional value of soybean hulls has been recognized, and many corresponding studies have been carried out on enriching fiber into foods with low fiber content, especially snacks such as biscuits, muffins and bread (Seung-Ho Kim, Korea Food Resea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
CPCA23G9/42A23C11/103A23L1/2005A23C20/025A23L11/05A23L11/65A23L11/45A23L2/66A23V2300/31A23V2300/26A23V2300/24A23V2002/00
Inventor 赵相均朴振相吴承勋
Owner HANMI IT
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