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Soy processing method, processed soy power and processed soy liquid

A treatment method and technology of treatment steps, applied in biochemical equipment and methods, food preparation, enzymes, etc., can solve problems such as bacteria breeding, long enzyme treatment time, and odor, and achieve reduced damage, excellent sensory and quality, and anti-grease The effect of mass oxidation

Inactive Publication Date: 2007-03-14
BRASFANTA INDA E COMERCIO
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Initially, the above-mentioned enzyme treatment method was carried out at room temperature, but it had the problem of easy breeding of bacteria, which in turn caused the fermentation to produce odor and bubbles
In addition, since the enzyme treatment time is very long, there is still a problem that the production efficiency is too low to be suitable for industry

Method used

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  • Soy processing method, processed soy power and processed soy liquid
  • Soy processing method, processed soy power and processed soy liquid
  • Soy processing method, processed soy power and processed soy liquid

Examples

Experimental program
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Effect test

Embodiment 1

[0075] 1000kg of dry soybean grains were washed with running water by a grain cleaning machine, and 3000L of treated water (ie soft water) was added to the reaction device. Afterwards, 135 g of tocopherol powder with a purity of 30% was added to 1 L of water, and then the solution was added to the water in the reaction device and heated to 60°C. Then, add soybean particles into it, let it stand for 4 hours, and from then on, under 0.1MPa pressure, heat at 120°C for 20 minutes, then lower the temperature to 40°C; then crush it with a pulverizer to reduce the size of soybean particles. Then, the soybean slurry was stored in a lined tank equipped with a low-speed stirrer, and the soybean slurry was stirred at a low speed of 20 rpm for the enzyme treatment step. Take 1 L of soybean slurry, dilute it with 10 g of fat-soluble liquid tocopherol with a purity of 70%, and then re-add the soybean slurry solution into other soybean slurry. Thereafter, 2 L of pectin methylesterase was ad...

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Abstract

The present invention refers to a method of processing soy by using specific enzyme, in other words, by using a pectinase produced by microorganisms from Aspergillus genera (such as pectinmethylesterase enzyme, produced by the microorganism Aspergillus oryzae; or the enzymes pectintranseliminase, polygalacturonase and pectinesterase, produced by the microorganism Aspergillus niger; or betagluconase(endo-1,3(4)-), produced by the microorganism Aspergillus aculeatus), which is capable of efficiently producing a processed soy powder and liquid with substantially no unpleasant odor, characteristic of products derived from soy, and an ameliorated digestion-absorption coefficient for human body, using soy in its integral form, in other words, utilizing all nutrients present in soy.

Description

technical field [0001] The present invention provides a method for treating soybeans with special enzymes, especially pectinase produced by Aspergillus (such as pectinmethylesterase produced by Aspergillus oryzae, or pectin produced by Aspergillus niger) pectintranseliminase, poligalacturonase, and pectinesterase, or betagluconase (endo-1,3(4)-) produced by Aspergillus aculeatus ) a method for effectively separating soybean cells; in addition, the present invention also provides a soybean powder and / or soybean liquid obtained by the above-mentioned treatment method. Background technique [0002] Soybean belongs to a leguminous plant, in other words, pods, lentils, chickpeas, peas, etc. are known for their high nutritional protein, high fiber, vitamins, minerals, plant sterols, saponin, lecithin and a high-quality blood lipid (Refers to containing a small amount of saturated fatty acids, a large amount of monounsaturated fatty acids and polyunsaturated fatty acids, especiall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00A23L5/20A23L7/104
CPCC12Y302/01015A23L1/2008A23L11/50
Inventor 张益宗
Owner BRASFANTA INDA E COMERCIO
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