Soybean processed foods with high-content gamma-amino acid and preparation method thereof

A technology of processed food and manufacturing method, applied in the production of soybean milk and bean curd residue, and the field of tofu, can solve the problems that the taste cannot be proposed and discussed, cannot be used as the main raw material of food, cannot guarantee the effective content of γ-amino acid, etc. The effect of good taste

Inactive Publication Date: 2009-01-21
罗田安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in general, these proposed and discussed food raw materials cannot be used as the main raw materials of food
Therefore, the effective content of γ-amino acid cannot be gu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0031] Example 1. Tofu and bean curd residue

[0032] Taking North American soybean "IOM" as an example, add 60ppm of sodium hypohydrochlorite to 1 weight unit of soybean to sterilize, rinse, remove water, soak in 1.5 units of water, and keep at 5°C for 20 Hour. The soybeans after water absorption are ground with a grinder while adding water, and 5 weight units of Wu can be obtained. After adjusting the pH of this wu to 5.5, store it at 40°C for 6 hours, then adjust the pH to 5.5, store it at 40°C for 6 hours, then adjust the pH to 6.2, and heat. Heating for 3 minutes under the condition of above 90°C, and then extracting with a spiral decanter, soymilk and bean curd residue can be obtained.

[0033] The soya-bean milk that above-mentioned method obtains, add 0.002 unit of magnesium chloride and 0.002 unit of glucono-delta-lactone in one weight unit, pack into the square glass container of 150ml, seal. It is preserved at a temperature of 90° C. for 50 minutes to solidify, a...

example 2

[0036] Example 2. Soy milk and bean curd residue

[0037] Taking North American soybean "IOM" as an example, put 60ppm sodium hypohydrochlorite into 1 weight unit of soybean to sterilize, wash, remove water, soak in 1.5 units of water, and keep it at 5°C for 20 hours. Soybeans after absorbing water are ground with a grinder while adding water, and 5 weight units of Wu can be obtained. After the pH of this Wu was adjusted to 5.5, 0.017 units of proteolytic enzyme was added, and it was stored at 40°C for 8 hours. Then adjust the pH value to 9, heat to 90° C., and keep it for 3 minutes, and squeeze it with a grinder to obtain soybean milk and bean curd residue.

[0038] In this example, a part of soybean milk and bean curd dregs are taken out, and ordinary gamma-amino acids are extracted in 0.02N hydrochloric acid, and then the extracted respective supernatants are calculated for the same gamma-amino acid content as in Example 1 . It can be concluded that the content of γ-amin...

example 3

[0040] Example 3. Tofu

[0041] Take soybeans produced in Japan as an example, add 60ppm of sodium hypohydrochlorite to 1 weight unit of soybeans, rinse after sterilization, remove water, soak in 1.5 units of water, and keep at 5°C for 20 hours . The soybeans after water absorption are ground with a grinder while adding water to obtain 3 weight units of Wu. After adjusting the pH of this material to 5.5, 0.018 units of a proteolytic enzyme agent was added, stored at 40° C. for 6 hours, and then the pH was adjusted to 9.0. Reheat. Heated at 90°C or higher for 3 minutes, then squeezed out with a spiral decanter to separate the liquid part. Then the pH of this liquid is adjusted to 6.5, and one weight unit of this liquid is mixed with 0.2 unit weight of soybean milk obtained after heating treatment of Japanese soybeans obtained by conventional manufacturing methods.

[0042] Add 0.002 weight units of magnesium chloride and 0.002 weight units of magnesium chloride to one weigh...

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PUM

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Abstract

The invention discloses a soybean processed food with high Gamma-amino acid content and a production method thereof, which belong to the field of the soybean processed food. The method comprises the following steps: ground soybean is preserved at the temperature of 20 DEG C to 60 DEG C for 12 hours in the presence of proteolytic enzyme, thus obtaining the products of soybean curd, soybean milk, soybean curd residue and the like which contain over 10mg of Gamma-amino acid in every 100g net weight. The products of the invention have good taste and flavor, and can safely and completely achieve the effect of the Gamma-amino acid in daily life. The soybean processed food of the invention can play a favorable role in preventing and relieving various diseases such as hypertension, etc., can be directly taken as food, health food, food for patients, feeds and the like, and can be added to various food as health fortifying food containing Gamma-amino acid.

Description

technical field [0001] The invention relates to the production of novel bean curd, soybean milk and bean curd residue. In particular, it relates to processed soybean foods having a high content of γ-amino acids. Background technique [0002] γ-amino acid is a kind of amino acid, and the chemical formula of γ-amino acid is H 2 NCH 2 CH 2 CH 2 COOH. Generally speaking, it is produced from glutamine in the body of animals and plants according to the action of glutamine decarboxylation. As early as the 1950s, γ-amino acid was identified as an inhibitory neurotransmitter. Since then, with increasing attention to its pharmacological effects, scientists have begun to study it in depth. Among related data, for example: (MORI 1958) "Journal of Biochemistry" Vol. 45, No. 12, p. 985. (Takahashi et al. in 1959) Volume 14 of "Lin Nei Xiao", No. 4, pages 527-532. (Katsuki et al., 1959) Vol. 16 of "Integrated Medicine", No. 3, pages 349-359. (Written by Shibata in 1967) Volume 19...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23C20/02A23C11/10A23L1/29A23L1/305A23L11/00A23L11/45A23L11/65A23L33/175
Inventor 定清刚佐藤芳范结缘邦彦小挢常夫小野洋二郎
Owner 罗田安
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