Bean Processing Method for Nutrient Retention
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Solution Overview
Problem
Current soybean processing methods for making liquid or powder products often result in the destruction of cell membranes and walls, leading to oxidation of unsaturated fatty acids, generation of unpleasant odors, and loss of nutrients, with existing methods either using enzymes that can lead to fermentation or failing to retain the integrity of soy cells and nutrients.
Innovation Solution
A bean processing method that involves washing, cooking, and crushing soybeans under atmospheric pressure in the same cooker, without using enzymes or chemical reagents, to produce whole bean products containing single cells, which helps retain nutrients and prevent oxidation, thereby reducing the generation of offensive smells.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If soybean is processed by conventional methods (crushing, pulping, drying) to make powder products, then preservation and usage convenience are improved, but cell membranes and walls are destroyed causing oxidation of unsaturated fatty acids and generation of unpleasant odors
Solution Approach 1:
The patent changes the processing parameters by conducting cooking and crushing in sequence under atmospheric pressure in the same cooker, controlling the temperature and pressure conditions to prevent oxidation while maintaining cell integrity. This parameter optimization resolves the contradiction between convenience and quality preservation.
Solution Approach 2:
The patent applies preliminary cooking before crushing to soften the soybean tissue, making subsequent crushing easier while maintaining cell integrity. This preliminary action prevents the need for excessive mechanical force that would destroy cell membranes and cause oxidation.
2Loss of substance
If enzyme is used to separate soy cells without destroying cell membranes, then nutrient retention is improved, but bacteria propagate leading to fermentation and the process is time consuming
Solution Approach 1:
The patent replaces the enzymatic separation method with a mechanical approach (cooking and crushing under atmospheric pressure) that achieves cell separation without enzyme addition. This substitution eliminates the fermentation risk and time-consuming nature of enzymatic treatment while maintaining nutrient retention.
Solution Approach 2:
The patent changes the separation mechanism from biochemical (enzyme) to physical-chemical (cooking and crushing parameters), controlling temperature and pressure to separate cells while preventing bacterial propagation and fermentation.
3Reliability
If soybean is refined through extensive processing to improve nutrient absorption, then utilization rate is improved, but cell structure is destroyed and nutrients are lost
Solution Approach 1:
The patent applies preliminary cooking to soften the soybean tissue before crushing, making the cell structure more accessible for nutrient absorption while preventing complete destruction of cell walls. This preliminary action optimizes both absorption rate and nutrient retention.
Solution Approach 2:
The patent optimizes processing parameters (temperature, pressure, cooking time) to achieve the right balance between cell structure disruption for absorption and preservation of cell walls for nutrient retention.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method effectively retains the nutritional value of soybeans by producing whole bean soymilk or powder with intact single cells, reducing waste and oxidation, and enhancing the acceptance and nutritional value of soy products.
Implementation Method 1
cooking the boiled bean
Data Source
Figure 1
AI summary
The present invention relates to a legume processing method, comprising the steps of: (a) washing beans; (b) cooking the washed beans; (c) crushing the cooked beans; (d) holding the crushed beans in step (c) for a predetermined period of time; and (e) pulverizing the beans in step (d) to obtain a bean product containing single bean cells, wherein steps (b) - (c) are carried out in the same tank. The bean processing method disclosed does not require the use of any enzyme or chemical reagent. The present invention further provides a method for making whole bean soymilk, which can further process the whole bean soymilk into liquid or powder soybean products.