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

A technology of processed food and manufacturing method, applied in food preparation, milk substitutes, dairy products, etc., can solve the problem 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-aminobutyric acid, etc. problem, to achieve the effect of good taste

Inactive Publication Date: 2012-05-09
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 gamma-aminobutyric acid cannot be guaranteed in actual food production
Moreover, when using this type of food raw material, the question of whether the taste can be guaranteed has not been raised and discussed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0032] Example 1. Tofu and bean curd residue

[0033] 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 soybean after absorbing water is ground with a grinder while adding water to obtain 5 weight units of soybean ground material. After adjusting the pH of this soybean grind to 5.5, it was stored at 40° C. for 6 hours, adjusted to pH 5.5, stored at 40° C. for 6 hours, adjusted to pH 6.2, and heated. 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.

[0034] 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 t...

example 2

[0037] Example 2. Soy milk and bean curd residue

[0038] 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. The soybean after absorbing water is ground with a grinder while adding water to obtain 5 weight units of soybean ground material. After adjusting the pH of this soybean ground material to 5.5, 0.017 units of proteolytic enzymes were added and 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.

[0039] In this embodiment, a part of the soybean milk and bean curd residues are respectively taken out, and the extraction of common γ-aminobutyric acid is carried out in 0.02N hydrochloric acid, and then the extracted respective supernatants are subjected to the same γ-aminobutyric acid extra...

example 3

[0041] Example 3. Tofu

[0042] Take soybeans produced in Japan as an example, add 60ppm sodium hypochlorite to 1 weight unit of soybeans, rinse after sterilization, and soak in 1 unit of water after dehydration, and keep at 5°C for 20 Hour. The soybean after water absorption is ground with a grinder while adding water to obtain 3 weight units of soybean ground material. After adjusting the pH of this soybean ground 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 was adjusted to 6.5, and one weight unit of this liquid was mixed with 0.2 unit weight of soya-bean milk obtained after heating treatment of Japanese soybeans obtained by conventional manufacturing methods.

[0043] Add 0.002 weight units of magnesium chloride and 0.002 weight units o...

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Abstract

The invention discloses a soybean processed food with high Gamma-aminobutyric 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-aminobutyric 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-aminobutyric 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-aminobutyric 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 soybean processed foods with a high content of gamma-aminobutyric acid. Background technique [0002] γ-aminobutyric acid is a kind of amino acid, and the chemical formula of γ-aminobutyric 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. Gamma-aminobutyric acid was identified as an inhibitory neurotransmitter as early as the 1950s. 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. (Writte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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