Soybean Sprouting Enzyme Activation for Stachyose Reduction
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Solution Overview
Problem
Soya bean products face limitations due to their bitter flavor, high stachyose content causing flatulence, and require lengthy and energy-intensive sprouting processes, making them unpalatable and inefficient for widespread dietary use.
Innovation Solution
A method involving the activation of soya bean's enzyme system through a controlled sprouting process lasting until 5-8 mm sprout emergence under oxygen and slightly elevated temperature, which decomposes protein complexes and stachyose, reducing bitterness and flatulence-inducing compounds, and increases genistein and vitamin E content, resulting in a product with improved nutritional and culinary properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional sprouting methods are used to improve nutritional properties, then stachyose content is reduced, but the process takes 4-6 days and requires extensive water usage
Solution Approach 1:
The patent applies parameter changes by controlling temperature (20-30°C), oxygen supply, and humidity levels during sprouting to optimize the decomposition of stachyose while maintaining a short processing time of 18-36 hours, rather than the traditional 4-6 days
Solution Approach 2:
The patent replaces traditional mechanical sprouting methods with enzyme activation through controlled biological processes, using natural enzymes to decompose stachyose more efficiently and rapidly under optimized environmental conditions
2Quantity of substance
If soya bean products are consumed directly without processing, then nutritional value is preserved, but bitter flavor and flatulence caused by stachyose remain
Solution Approach 1:
The patent converts the harmful effect of stachyose (flatulence and bitterness) into a beneficial outcome by using controlled sprouting to decompose stachyose into simpler sugars, thereby eliminating the harmful effects while preserving nutritional value and improving palatability
Solution Approach 2:
The patent applies preliminary action by performing controlled sprouting and enzyme activation before consumption to pre-decompose stachyose and reduce bitter compounds, so that the soya bean can be consumed directly without further cooking preparation
3Object-generated harmful factors
If lengthy sprouting processes are used to reduce stachyose, then flatulence is reduced, but energy consumption and water usage increase
Solution Approach 1:
The patent optimizes energy efficiency by maintaining moderate temperature (20-30°C) and controlling oxygen supply to achieve maximum stachyose decomposition rate within 18-36 hours, avoiding excessive energy consumption while effectively reducing flatulence-causing compounds
Solution Approach 2:
The patent employs self-service by utilizing the soya bean's own natural enzymes and metabolic processes to decompose stachyose, eliminating the need for external energy-intensive processing methods or additional chemical treatments
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
The process produces a soya bean product with reduced stachyose and increased genistein and vitamin E content, eliminating unpleasant flavor and flatulence issues, allowing for direct consumption without cooking preparation and enhancing nutritional benefits.
Implementation Method 1
activation of soya bean's enzyme system through a controlled sprouting process
Implementation Method 2
decomposes protein complexes and stachyose, reducing bitterness and flatulence-inducing compounds
Implementation Method 3
sprouting process lasting until 5-8 mm sprout emergence under oxygen and slightly elevated temperature, which decomposes protein complexes and stachyose, reducing bitterness and flatulence-inducing compounds, and increases genistein and vitamin E content
Data Source
AI summary
The invention relates to soya bean product with improved effect, wherein stachyose content is smaller than 7.0 mg/g dry matter and vitamin E (tocopherols, tocotrienols) content is higher than 3.0 mg/g dry matter. The invention also relates to the production of the above product.