JPS60199359A - Preparation of deodorized whole-fat soybean flour - Google Patents

Abstract

PURPOSE:To deactivate various harmful physiologically active substances, and to obtain deodorized whole-fat soybean flour, by charging whole soybean or skinned soybean to a twin-screw extruder, adding a specific amount of water to the soybean, and carrying out the extrusion cooking of the soybean. CONSTITUTION:Whole soybean or skinned soybean is supplied to a twin-screw extruder, water is added to the soybean so as to attain the water content of 10-50% in the raw material, the barrel temperature of the twin-screw extruder is set at 80-200 deg.C, and the extrusion cooking of the soybean is carried out adjusting the essential residence time of the soybean in the barrel to usually 5- 120sec by controlling the feeding rate of the raw material. Various harmful physiologically active substances in soybean can be deactivated effectively, the soybean smell can be almost eliminated without generating the smell of soybean flour nor parched smell, the lowering of the function such as the solubility of protein in water, etc. can be minimized, and a whole-fat soybean flour having high storage stability of the oil or fat component can be produced at a low cost.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing deodorized full-fat soybean flour. 0 Regarding a method for producing deodorized full-fat soybean flour with excellent flavor and flavor by deactivating harmful physiologically active substances in soybeans. It would be extremely beneficial to utilize this as much as possible in various foods, and full-fat soybean flour makes this possible. Full-fat soybean flour is not only superior in terms of nutritional value, but also has the rich flavor of fats and oils, as well as water and oil retention properties.
It is expected to be useful in terms of functions such as foaming properties, and its future market potential in the food industry is immeasurable.

However, soybeans have lipoxygenase.

It is difficult to completely deactivate harmful physiologically active substances such as trypsin inhibitors and urease, processing processes such as crushing and pressing tend to produce the characteristic grassy odor of soybeans, and heating tends to produce soybean powder odor and burnt depth. Due to these problems, it has been extremely difficult to obtain deodorized full-fat soybean flour with excellent flavor and inactivated harmful physiologically active substances.

In fact, several patents related to full-fat soybean flour have been issued in the past, but there is a residual soy odor in the product due to the action of glue boxygenase during manufacturing, and harmful physiological activities such as urease and trypsin inhibitors. Generation of soybean powder odor and burnt odor due to excessive heat treatment to deactivate substances, decrease in nutritional value and function of each component including protein, decrease in storage stability of fats and oils, discontinuity There remained various unresolved problems such as low manufacturing capacity and low yield due to the batch-type manufacturing method.

The purpose of the present invention is to efficiently trap and deactivate various harmful physiologically active substances contained in soybeans, eliminate most soybean odor without producing soybean powder odor or burnt odor, and reduce the solubility of protein in water. The purpose of the present invention is to develop a method for inexpensively obtaining full-fat soybean flour that minimizes the deterioration of its functions and has good storage stability for fats and oils.

As a result of intensive research, the present inventors have found that whole soybeans or dehulled soybeans are extruded using a twin-screw extruder while adding a certain amount of water, and then dried as necessary. By grinding, various harmful physiologically active substances are deactivated, the existing soybean odor is removed, there is no soybean flour odor or burnt odor, there is little deterioration of protein function, and the storage stability of fats and oils is excellent. It has been found that full-fat soybean flour can be obtained.

The present invention was completed based on this knowledge, and first, whole soybeans or soybeans that have been dehulled are directly subjected to a feeder of a twin-screw extruder. At this time, water is supplied from the feedlot or other location at the same time. There is no need to condition the soybean material in advance. Addition of water may be carried out so that the water content in all raw materials is 10 to 50%, preferably 10 to 20%. The temperature of the barrel of the twin-screw extruder is set at 80 to 200°C, preferably 80 to 150°C, and the actual residence time of the heated barrel portion is usually 5 to 120°C.
Adjust the raw material supply amount to 5 seconds.

The processed soybean product ejected from the die of the twin-screw extruder is dried and pulverized as necessary.

The method of the present invention uses a twin-screw extruder with good transportability to continuously and efficiently perform pressurization, heat treatment, and appropriate pulverization and mixing in one machine. It is used to obtain powder.

Usually, there are two-screw extruders, which have two screws, and single-screw extruders, which have one screw.
Transportability is poor, and in particular, raw materials with high oil content, high moisture content, and granular raw materials cannot be transported regularly. In the case of M feeds such as soybeans, extrusion cooking is difficult without special pretreatment. On the other hand, the twin-screw type has extremely good transportability and can process whole soybeans or soybeans that have been dehulled as they are.

The reason why water is required in the present invention is that when only soybeans are extruded, oil extraction usually occurs, but supplying water has the effect of preventing this. Raw material soybeans (usually moisture 7-8%)J
If water is added so that the water content in all C raw materials is 10 to 50%, this oil extraction phenomenon will not occur. Furthermore, due to this water addition process 9, water vapor is generated at the die part of the extruder. At the same time, it is possible to efficiently remove soybean odor, and at the same time, to prevent soybean powder odor, burnt odor, and a decrease in protein solubility, which are likely to be generated by heating. When the water content in the total raw materials is less than 10%, an oil squeezing phenomenon occurs and the flavor of the processed product deteriorates. On the other hand, if the water content in the total raw material is more than 50%, the water will not be sufficiently transported together with the soybeans, and the processed material will be ejected from the die with more water, making it difficult to dry, which is not a good idea.

When the temperature of the extruder barrel is lower than 80° C., it becomes difficult to completely trap and deactivate harmful physiologically active substances, especially urease and trypsin inhibitors, even if the residence time in the heated barrel portion is increased. Moreover, when the temperature of the barrel becomes higher than 200'C, soybean flour odor is instantly produced, making it difficult to obtain deodorized full-fat soybean flour.

The main physiologically active substances in soybeans include lipoxygenase,
Although there are trypsin inhibitors and ureases, the activities of these harmful physiologically active substances are almost completely eliminated in the full-fat soybean flour obtained by the method of the present invention.

In addition, the soy odor is much less than that of raw soybeans or full-fat soy flour produced by other methods, and is almost eliminated.

Protein dispersion index (hereinafter P
However, the PDI of full-fat soybean flour obtained by the method of the present invention is 60 or more, which is much higher than the PDI of about 20 for full-fat soybean flour obtained by the conventional method. It can be seen that the water dispersibility is excellent.

The storage stability of oils and fats is determined by the peroxide value after storage (hereinafter referred to as pov).
This can be determined by measuring the For example, full-fat soybean flour obtained by the method of the present invention at 40°C, 12
The POV after storage for a week is about 2, which is much lower than the POV of conventional full-fat soybean flour, which is about 20 to 40 after the same storage, and it can be seen that the storage stability of the oil and fat is excellent.

The moisture content of the processed product ejected from the die of the extruder is slightly lower than that of the raw material due to evaporation during ejection, but it can be further dried if necessary. Further, although the degree of soybean pulverization varies depending on the shape and size K of the die, further pulverization treatment is performed as necessary.

The method of the present invention can be carried out continuously without requiring large equipment or space, and has an extremely high yield.

Examples of the present invention are shown below. The analysis method used in the examples is as follows.

Analysis method l) A full-fat soy flour extract is reacted with a boric acid buffer in which linoleic acid is dissolved as a lipoxygenase substrate, and the change in potential due to oxygen consumption by lipoxygenase is measured using an oxygen electrode.

Activity=Oxygen consumption (mμmol/ml) 2) Trypsin activity in which benzoyl-DL-arginyl-P-nitroanilide is dissolved as a trizcin inhibitor substrate is reacted with purified trypsin and a full-fat soybean flour extract.

The increase in absorbance at a wavelength of 41 Q nm is defined as trypsin activity, and the inhibited trypsin activity is defined as trypsin inhibitor activity.

Note) ΔA---Increase in absorbance when adding full-fat soybean flour extract ΔA, ---Increase in absorbance when distilled water is added instead of extract 3) As a urease substrate Full-fat soybean flour is added to a phosphate buffer containing urea and reacted, and the change in pn due to the ammonia produced is measured.

Activity = pH when adding full-fat soybean flour and pH of blank
Difference from PDI Full-fat soybean flour is stirred and extracted using a homoblender, and nitrogen is measured in the supernatant liquid after centrifugation and in the raw material, full-fat soybean flour, by the Kermer method. PDI is the ratio of nitrogen dissolved in the supernatant liquid to nitrogen in the raw material.

5) Storage stability After storing full-fat soybean flour at a temperature of 40°C and a humidity of 70% for a specified period of time, the fats and oils are extracted with ethyl ether and PO
Measure V.

Example 1 30 kg of round soybeans from China "pewter" were processed into a twin-shaft type XTR-F-C manufactured by Creuset-Loire in France, model B.
At the same time, water was added to the feedlot so that the moisture content of the total raw materials was 12%, and the barrel temperature was set to 110℃ to extrusion.
I did a shoe king. At this time, the shape of the hole in the die was circular, the number of holes was 2, the hole diameter was 4 IIK, the rotation speed of the screw was 40 rpm, and the raw material feeding rate was set so that the actual residence time in the heated part was about 40 seconds. Adjusted. The processed soybean material ejected from the die hole is crushed into 100 mesh pieces (A8TM, mesh size 0.149 mm) or less, and 2 g of full-fat soybean powder is obtained.
9) g was obtained. This full-fat soybean flour is referred to as (4). Separately, press 30 yu of whole soybeans, put them in a steamer, and add 1
After heat treatment with steam at 25° C. for 8 minutes, vacuum drying was performed, and the mixture was further ground into 100 meshes or less to obtain 27.7 kg of full-fat soybean flour. This full-fat soybean flour is referred to as CB).

These full-fat soybean flours (4) and ω) were subjected to a sensory test.

The sensory test was conducted using a general panel of 20 people using the score-element arrangement method. The results and analysis values of full-fat soybean flour are shown in Table-IK.
show. From the table of Turke 7, (4), ω) there was a significant difference with a 1% risk rate for opening the lid, confirming the effectiveness of the present invention.

Note 1) Rating scale: Very good 2 points Bad - 1 point Very poor - 2 points Note 2) Difference between the highest and lowest scores in the range Example 2 Hulled and split soybeans from xoM (Indiana-Onoio-Michigan) 50 kg was directly put into the feed-lo of a twin-screw extruder, and at the same time, water was added to the feed-lo so that the moisture content in the total raw material was 20%, and the barrel temperature was set at 140 °C for extrusion.
I did a shoe king.

At that time, the shape of the hole in the die is circular, the number of holes is 2, and the hole diameter is 2.
The rotational speed of the screw was 80 rpm, and the raw material supply rate was adjusted so that the actual residence time in the heating section was about 20 seconds. The processed soybean material ejected from the die hole is heated to 70°C.
After drying with ventilation for 2 hours, 200 mesh (A8
TM opening o, 074B) or less, grind to full-fat soybean flour 4
8.4 kg was obtained. This full-fat soybean flour is referred to as (C).

50kl of dehulled and split soybeans from IOM? At the same time, steam was blown in and heated to 100°C, and the moisture content was adjusted to 20%.
5), and extrusion was performed by setting the temperature of one barrel at 140°C.

The shape of the die hole at that time is circular, the number of holes is 1, and the hole diameter is 6.
The rotation speed of 1r1L1 screw is 180 rpm,
The raw material feed rate was adjusted so that the effective residence time in the heating section was close to about 20 seconds. The processed soybean material ejected from the hole of the die was air-dried at 70° C. for 2 hours, and then ground to 200 mesh or less to obtain 42.1 kg of full-fat soybean flour. This full-fat soybean flour is called ■. (The reason why the yield of (B) was lower than that of Q was that manufacturing using a -axis type extruder was somewhat unstable, and many products were not made into products.

These (@, (to) full-fat soybean flours were subjected to a sensory test.

The sensory test was conducted using a general panel of 20 people using the score-element arrangement method. The results are shown in the table along with the analytical values for full-fat soybean flour.
Shown in 2. From the table of Turke 3' (Q, (b)) there was a significant difference with a 1% risk rate for opening the lid, confirming the effectiveness of the present invention.

Table-2

[Brief explanation of drawings]

Figure 1 shows the structure of a twin-screw extruder. 1... Feeder, 2... Raw material feeder. 3... Barrel 2 4... Screw. 5...Heater, 6...Die diagram-1

Claims (1)

[Claims] +11 A deodorized full-fat soybean flour characterized by subjecting whole soybeans or dehulled soybeans to a twin-screw extruder, adding a certain amount of water, and then extruding and extruding them. Production method. (2) The method for producing deodorized full-fat soybean flour according to claim 1, characterized in that the amount of water added is adjusted so that the water content in the total raw materials is 10 to 50%. (3) Adjust the barrel temperature of the twin-screw extruder to 80-2
2. The method for producing deodorized full-fat soybean flour according to claim 1, characterized in that extrusion cutting is carried out at a temperature of 0.000C.