JPH04112763A - Preparation of defatted soybean and tissue-like soybean protein - Google Patents

Abstract

PURPOSE:To obtain defatted soybean having excellent flavor without grassy smelling peculiar to soybean by roughly crushing wholly granular soybean, skinning, drying to a specific water content by dry heating, heating under pressing in a screw extruder by blowing live steam and removing oily component by extracting. CONSTITUTION:Wholly granular soybean is roughly crushed and skinned, then dried to 6-9wt.% water content by dry heating, thus flattened by pressing and heated under pressing under the conditions of 2-10% blowing amount of live steam and 100-150 deg.C heating temperature using a screw extruder having a function of heating under pressing with blowing live steam, then oily component is removed by extracting in a conventional method to afford the aimed defatted soybean.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field The present invention relates to a defatted soybean that has a good flavor without the grassy odor characteristic of soybeans, and to a textured soybean protein that has a good flavor and is obtained by processing the defatted soybean.

(b) Prior Art Various methods have been tried in the past to make soybean products odorless or to improve their quality. For example, a method of heat-treating whole soybeans or roughly split soybeans at normal pressure of 100°C or less (JP-A No. 60-41455, No. 61187763, No. 62-29)
4057), humidify soybeans before extraction to 12-25%,
A method of heat treatment at 90 to 120°C (Special Publication No. 63-171
19), drying raw soybeans and coarsely crushed soybeans to a moisture content of 8% or less,
Method of heating or dry heating to 90℃ or higher
8624).

(C) Problems to be Solved by the Invention However, the method of heat-treating whole soybeans or roughly split soybeans at normal pressure is insufficient in improving the flavor of soybeans;
The method of humidifying and heat-treating soybeans before extraction is aimed at improving the quality of soybean oil, but has little effect on improving the quality of defatted soybeans. The method of heating or drying raw soybeans or coarsely crushed soybeans after drying leaves a soybean odor in the meal, which is not satisfactory.

An object of the present invention is to provide a method for producing defatted soybeans that have a greater effect of removing soybean odor and a significantly improved flavor than conventional methods, and U-fibrous soybean protein using the defatted soybeans as a raw material.

(d) Means to solve the problem, that is, the present invention, consists of coarsely crushing whole soybeans, drying them by dry heat after dehulling to reduce the moisture content to 6 to 9% (by weight; the same applies hereinafter), pressing them, and then Using a screw extruder with the function of heating and pressurizing while blowing steam, the amount of live steam blowing is 2 to 10%.
, a method for producing defatted soybeans characterized by heating and pressurizing at a heating temperature of 1 - 150°C and extracting and removing oil by a conventional method, and processing such defatted soybeans using an extrusion molding machine according to a conventional method. This is a method for producing textured soybean protein characterized by the following.

Whole soybeans are coarsely crushed and then dehulled, because if the soybeans are not dehulled, the flavor of the desired product will deteriorate. Next, the degreased large piece is dried by dry heat heating. For this purpose, for example, an indirect heating device using steam or the like can be used. This step requires dry heating, and if heated, the effect of removing soybean odor will be reduced even in subsequent treatments. The moisture content of whole soybeans is usually 11 to 13%, but this is dried to 6 to 9% by the above-mentioned dry heat heating. If it exceeds 9%, the grassy odor characteristic of soybeans remains, and if it is less than 6%, a burnt odor will occur and the flavor will be impaired. Compressing is done using a roll etc.
The thickness is preferably 0.5 ms or less.

If it is thicker than this, the flavor improvement effect will be reduced, and the remaining oil bones of the defatted soybeans will increase, resulting in insufficient flavor improvement.

The soybeans that have been crushed, dehulled, dried by dry heat, and compressed as described above are then processed using a screw extruder equipped with a function of heating and pressurizing the soybean while blowing a certain amount of live steam into the soybean. The amount of live steam blown is 2 to 10% of the processed material.
The heating temperature is 100 to 150°C, and if the amount of live steam and the heating temperature are outside these ranges, the soybean odor removal effect will be poor.

The soybeans are subjected to mechanical action within the above-mentioned screw extruder and are released into the atmosphere at the exit of the extruder, and it is presumed that the soybean odor is removed by the comprehensive action of these factors.

The obtained treated soybeans are then extracted with an organic solvent such as hexane in accordance with a conventional method, and the defatted lees is desolvented using a desolventizer, dried, and cooled to obtain defatted soybeans.

Using this defatted soybean as a raw material, a textured soybean protein is produced by heating and pressurizing the defatted soybean using an extruder in a conventional manner. As the extrusion molding machine, a -shaft type, a twin-screw type, etc. can be used, and the processing is carried out under conditions of a temperature of 80 to 200°C and a pressure of about 10 to 50 kg/cm2.

(e) Examples and Comparative Examples Example 1 Whole soybeans (moisture 12.5%) were coarsely crushed, dehulled using a hull separator, and water was evaporated under dry heat conditions using a horizontal indirect heating machine to reduce the water content to 8. It was adjusted to .0%. The product was pressed to a thickness of 0.4 mm with rolls, and immediately processed at a temperature of 130°C while blowing 3% live steam into the processed material using a screw extruder equipped with a function of heating and pressurizing while blowing live steam. Thereafter, the oil was extracted with hexane according to a conventional method, and the remaining defatted lees was removed from the solvent, dried, and cooled to obtain defatted soybeans. When I looked at the flavor, I found that it had a good flavor with no green soybean odor characteristic of soybeans.

Comparative Example 1 Whole soybeans (moisture 12.5%) were coarsely crushed and dehulled, then flattened to 0.4n+m with rolls, and immediately heated and pressurized while blowing live steam using a screw extruder. The treated material was treated at a temperature of 130° C. while blowing 3% live steam into it, and thereafter treated in the same manner as in Example 1 to obtain defatted soybeans. When I looked at the flavor, I found that it still had a grassy soybean odor characteristic of soybeans, and the flavor was not good.

Comparative Example 2 Whole soybeans (moisture 12.5%) were coarsely crushed, dehulled using a hull separator, and water was evaporated under dry heat conditions using a horizontal indirect heating machine to adjust the water content to 8.0%. After pressing to a thickness of 0.4 mm with a roll, the soybeans were subjected to an oil extraction process using hexane in a conventional manner, followed by solvent removal, drying, and cooling to obtain defatted soybeans. When I looked at the flavor, I found that it had a grassy soybean odor characteristic of soybeans, and the flavor was not good.

Example 2 The defatted soybean obtained in Example 1 was used as a raw material and processed with a two-wheeled extruder at a temperature of 110° C. and a pressure of 151 g/c112 to obtain a textured soybean protein with good flavor.

(f) Effects of the invention In the method for producing defatted soybeans and textured soybean protein of the present invention,
After coarsely crushing whole soybeans, they are dehulled, and the moisture is removed by dry heat in advance.
By keeping it at ~9% by weight, the deodorizing effect in the subsequent heating and pressure treatment process using a screw extruder is dramatically increased, and defatted soybeans and textured soybean protein with almost no soy odor can be obtained. be able to. On the other hand, if dry heat heating is not performed and the moisture is not destroyed, the deodorizing effect will be insufficient.

Claims (2)

[Claims] (1) Whole grain soybeans are coarsely crushed, and after dehulling, dry heat is used to dry the water content to 6 to 9% by weight, and after compression, using a screw extruder equipped with the function of heating and pressurizing while blowing live steam. , Live steam injection amount 2-10% by weight, Heating temperature 100-
A method for producing defatted soybeans, which comprises heating and pressurizing under conditions of 150°C and extracting and removing oil by a conventional method. (2) A method for producing a textured defatted soybean, which uses the defatted soybean according to claim 1 as a raw material and processes the defatted soybean according to a conventional method using an extrusion molding machine.