WO2009141902A1 - Graines de soja désodorisées, farine de soja désodorisée, appareil permettant la désodorisation de graines de soja, appareil et procédé de production de farine de soja désodorisée et aliment associé - Google Patents

Graines de soja désodorisées, farine de soja désodorisée, appareil permettant la désodorisation de graines de soja, appareil et procédé de production de farine de soja désodorisée et aliment associé Download PDF

Info

Publication number
WO2009141902A1
WO2009141902A1 PCT/JP2008/059336 JP2008059336W WO2009141902A1 WO 2009141902 A1 WO2009141902 A1 WO 2009141902A1 JP 2008059336 W JP2008059336 W JP 2008059336W WO 2009141902 A1 WO2009141902 A1 WO 2009141902A1
Authority
WO
WIPO (PCT)
Prior art keywords
soybean
deodorized
soybeans
food
powder
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2008/059336
Other languages
English (en)
Japanese (ja)
Inventor
和彦 上▲すぎ▼
晃朗 上▲すぎ▼
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to PCT/JP2008/059336 priority Critical patent/WO2009141902A1/fr
Priority to JP2010512884A priority patent/JP5222362B2/ja
Publication of WO2009141902A1 publication Critical patent/WO2009141902A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in the form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits

Definitions

  • the present invention relates to a deodorized soybean from which raw odor components have been removed, a deodorized soybean powder, a soybean deodorization apparatus for producing the deodorized soybean, a deodorized soybean powder production apparatus for producing the deodorized soybean powder, and a method of producing the deodorized soybean powder. And a food containing the deodorized soybean or deodorized soybean powder.
  • Soybeans are important as a nutrient source because they contain protein, fats, sugars, isoflavones, dietary fiber, minerals such as vitamins and calcium, and nutrients such as saponins. Soy peptide is ideal for muscle building. When muscle is used, muscle fibers are repaired, but if protein is replenished at the timing when growth hormone is secreted 30 minutes after exercise or 1 to 3 hours after going to bed efficiently, Muscles are strengthened. Unlike other protein sources, the absorption rate into the body is fast, so soybean peptides can be replenished at this timing. And since soybean is low-calorie, protein can be ingested without ingesting extra fat and sugar even before going to bed.
  • Isoflavones such as genistein, daidzein, and glycitein are collectively referred to as soy isoflavones and are expected to reduce osteoporosis and climacteric disorder because they exhibit weak female hormone action. Soy isoflavones are also used in supplements. Furthermore, it is known that saponins contained in soybean germ suppress cholesterol absorption, keep blood flow normal, and have anti-aging and anti-cancer effects. Lecithin is known to have an action of increasing good cholesterol, an action of improving lipid metabolism, and an action of increasing memory and concentration. In addition, black soybeans, which is a kind of soybean, contain a large amount of polyphenols having an antioxidative action to prevent arteriosclerosis and cerebral infarction.
  • soybeans protein and other nutrients contained in soybeans are widely recognized by medical and insurance professionals as having potential health benefits, and may be low in calories. Due to the health boom, processed foods such as tofu, natto, confectionery, and other health foods made from soybeans are widely produced. Because of the effects described above, some soy products are designated as foods for specified health use.
  • raw soybeans have a unique raw odor, and when using raw foods such as processed foods, it is essential to remove this raw odor.
  • This unique raw odor is caused by hexanal and hexanol produced by the action of the oxidase lipoxygenase contained in raw soybeans on unsaturated fatty acids. These substances are removed or prevented from occurring. There is a need to.
  • a deodorizing method by steam heating has been proposed (for example, Patent Document 1). JP 53-29951 A
  • the present invention has been made in view of such circumstances, and nutrients such as proteins contained in soybeans are affected by thermal changes and are prevented from being altered or eluted, and abundant in proteins contained in soybeans.
  • An object of the present invention is to provide a deodorized soybean powder production apparatus for production, a method for producing the deodorized soybean powder, and a food containing the deodorized soybean or the deodorized soybean powder.
  • the deodorized soybean according to the first invention is characterized by being heated while rotating a container charged with soybean, and evaporating the moisture and raw odor components of the soybean.
  • the soybean is not heated by directly applying water vapor to the soybean, but the soybean is heated indirectly by heating the container. Alteration and elution are suppressed.
  • the raw odor component is evaporated and removed from the soybean. Since the container is rotated at the time of heating, the soybean is not baked on the inner wall of the container, and is uniformly heated, so that the soybean is efficiently deodorized.
  • the deodorized soybean powder according to the second invention is characterized by pulverizing the deodorized soybean of the first invention.
  • a soybean deodorizing apparatus is a soybean deodorizing apparatus for producing deodorized soybeans by evaporating the raw odor components of soybeans, so that soybeans are introduced, an inner pot having an exhaust port, and the inner pot are encapsulated.
  • An outer hook having an introduction pipe for introducing a fluid to flow between the inner hook and the inner hook, a discharge pipe for discharging the fluid, and a rotating means for rotating the inner hook.
  • the soybean is not heated by directly applying water vapor to the soybean, but the soybean is indirectly heated by heating the inner pot, so that the nutritional components contained in the soybean are altered by the heat change. , Elution is suppressed.
  • the raw odor component is evaporated and removed from the soybean. Since the inner pot is rotated at the time of heating, the soybean is not baked on the inner wall of the inner pot and is heated uniformly, so that the soybean is efficiently deodorized.
  • a soybean deodorization apparatus is characterized in that, in the third invention, the inner pot is provided with a stirring blade.
  • soybeans are well agitated and uniformly heated, and soybeans are efficiently deodorized.
  • a deodorized soybean powder manufacturing apparatus includes a soybean deodorizing apparatus that deodorizes by evaporating a raw odor component of soybean, and a pulverizing apparatus that pulverizes the soybean deodorized by the soybean deodorizing apparatus, and manufactures a deodorized soybean powder.
  • the soybean deodorization apparatus is the soybean deodorization apparatus of the third or fourth invention, and encloses the inner pot into which the soybean deodorized by the soybean deodorization apparatus is charged, and the inner pot.
  • a soybean cooling device comprising an introduction pipe for introducing a fluid to be passed between the inner pot and an outer pot having a discharge pipe for discharging the fluid, and a rotating means for rotating the inner pot. And the soybean deodorized by the soybean deodorizing device is cooled by the soybean cooling device and then pulverized by the pulverizing device.
  • the deodorized soybean can be rapidly cooled by the soybean cooling device, the soybean deodorization step and the cooling step can be continuously performed, and the deodorized soybean powder can be efficiently produced.
  • a method for producing deodorized soybean powder includes a step of charging soybeans into a container, and rotating the container and heating the soybeans while stirring, at about 100 ° C. for 20 to 30 minutes, And a heating step of continuing heating while exhausting raw odor components, a step of cooling the soybean heated by the heating step, a step of removing the skin of the soybean cooled by the step, and a soybean from which the skin has been removed by the step And crushing.
  • the soybean instead of directly heating the soybean by applying water vapor to the soybean, the soybean is heated indirectly by heating the container. Elution is suppressed.
  • the raw odor component is evaporated and removed from the soybean. Since the container is rotated at the time of heating, the soybean is not baked on the inner wall of the container, and is uniformly heated, so that the soybean is efficiently deodorized.
  • the epidermis is removed after deodorization, and unlike the case of dehulling as a pretreatment for deodorization, the germ is not removed, so that useful nutritional components such as saponin contained in the germ remain in the final product. .
  • the method for producing a deodorized soybean powder wherein the heating step is a step of heating the container with water vapor.
  • the heating step is a step of heating the container with water vapor.
  • raw soybeans can be heated at a low cost.
  • the heating step is a step of heating the container to a temperature of about 100 ° C. over 20 to 30 minutes.
  • a food product according to the ninth invention comprises the deodorized soybean of the first invention or the deodorized soybean powder of the second invention.
  • it is low in calories, contains abundant nutritional components such as high-quality proteins, and has no raw odor.
  • a food product according to a tenth invention is characterized in that, in the ninth invention, the food product contains at least one selected from the group consisting of starch, dextrin, and cyclodextrin.
  • health foods such as a supplement, which show the health effect derived from soybeans are obtained.
  • a food product according to an eleventh invention is characterized in that, in the tenth invention, a granular soup containing vegetable powder or a soup formed by freeze-drying containing vegetable powder.
  • a granular soup containing vegetable powder or a soup formed by freeze-drying containing vegetable powder in addition to nutritional components such as proteins contained in soybeans, nutritional components contained in vegetables can also be ingested.
  • a food product according to a twelfth aspect of the invention is characterized in that, in the ninth aspect of the invention, it contains cereals and a seasoning liquid and constitutes rice cake, miscellaneous cooking, or risotto.
  • a seasoning liquid in addition to nutritional components such as proteins contained in soybeans, carbohydrates can also be ingested and used as a staple food.
  • a food product according to a thirteenth invention is characterized in that, in the twelfth invention, the food product contains at least one selected from the group consisting of eggs, vegetables, meat and seafood, mushrooms, cream and sesame.
  • the food product contains at least one selected from the group consisting of eggs, vegetables, meat and seafood, mushrooms, cream and sesame.
  • nutritional components such as proteins contained in soybeans and carbohydrates
  • nutritional components contained in eggs, vegetables, meat and seafood, mushrooms, cream and sesame can also be ingested. .
  • the food according to the fourteenth aspect is lyophilized.
  • there is little change in form such as shrinkage and cracking due to drying there are few changes in nutritional components and flavor, and since porous and water and hot water are easy to invade, it has good restorability and solubility at room temperature. It can be stored for a long time, has low moisture content, and is light and has good transportability.
  • a food product according to the fifteenth aspect of the present invention comprises soy milk, cereals, and seasoning liquid, constitutes rice cake, miscellaneous cooking, or risotto, and is characterized by being freeze-dried.
  • soy milk since it contains soy milk, it is low in calories and has abundant nutritional components such as high-quality protein derived from soybeans.
  • the food product according to the sixteenth invention comprises soybean milk, cereals, and seasoning liquid containing the deodorized soybean of the first invention or the deodorized soybean powder of the second invention, and constitutes rice cake, miscellaneous food, or risotto,
  • the rice cake, miscellaneous food, or risotto is freeze-dried.
  • it since it contains soy milk that does not have a raw odor, it is low in calories, has abundant nutritional components such as high-quality protein derived from soybeans, and the food itself has no raw odor.
  • nutritional components such as proteins contained in soybean are subjected to thermal change and are prevented from being altered or eluted, and rich nutritional components such as proteins contained in soybean are retained, Deodorized soybeans, deodorized soybean powders, and foods that have a potential health effect and have no raw soybean odor are obtained.
  • FIG. 1 is a block diagram showing a configuration of a deodorized soybean powder manufacturing apparatus 20 according to an embodiment of the present invention.
  • the deodorized soybean powder manufacturing apparatus 20 includes a soybean deodorizing apparatus 1 that deodorizes by evaporating moisture and raw odor components from raw soybeans, a soybean cooling apparatus 14 that cools the deodorized soybeans, and an epidermis that removes the epidermis from the cooled soybeans.
  • a separation device 15 and a device 16 for pulverizing soybeans from which the skin has been removed are provided.
  • FIG. 2 is a schematic cross-sectional view showing the soybean deodorizing apparatus 1 according to the embodiment of the present invention.
  • the soybean deodorizing apparatus 1 is made of stainless steel, has a drum shape, an inner pot 2 into which raw soybeans are charged, an outer pot 3 made of stainless steel and encapsulating the inner pot 2, and an outer pot Leg portions 5 and 5 are provided on both side portions in the axial direction of the side surface of the hook 3 and support the outer hook 3.
  • An introduction pipe 31 into which water vapor is introduced from the boiler 6 through the connecting pipe 7 is provided at one end surface of the outer hook 3, and a flow between the outer pot 3 and the inner pot 2 is passed through the other end face.
  • a discharge pipe 32 through which the water vapor is discharged is provided.
  • the inner pot 2 is provided with an exhaust port 21 for exhausting moisture and raw odor components generated when the raw soybeans are heated, facing the discharge pipe 32.
  • the inner hook 2 has two pairs of rails 22 and 22 arranged in parallel in the axial direction, and a pair of rollers 4 and 4 are configured to rotate in the rails 22 and 22.
  • the inner hook 2 is configured so that the rollers 4 and 4 are rotated around the rails 22 and 22 by a motor (not shown), and are rotated about an axis.
  • a plurality of stirring blades 23, 23,... For stirring raw soybeans are provided on the inner surface of the inner pot 2.
  • FIG. 3 is a schematic cross-sectional view showing the soybean cooling device 14 according to the embodiment of the present invention.
  • the soybean cooling device 14 is made of stainless steel, has a drum shape, and is composed of an inner pot 8 into which soybeans deodorized by the soybean deodorizing apparatus 1 are charged, and is made of stainless steel and encloses the inner pot 8.
  • the outer hook 9 and leg portions 11 and 11 for supporting the outer hook 9 are provided on both sides of the outer hook 9 in the axial direction.
  • An introduction pipe 91 through which cooling air is introduced from the cooler 12 through the connecting pipe 13 is provided on one end face of the outer hook 9, and a passage between the outer hook 9 and the inner hook 8 is provided on the other end face.
  • a discharge pipe 92 through which the cooled cooling air is discharged is provided.
  • the inner hook 8 is provided with two pairs of rails 82, 82 arranged in parallel in the axial direction, and a pair of rollers 10, 10 is configured to rotate in the rails 82, 82.
  • the inner hook 8 is configured such that the rollers 10 and 10 are rotated around the rails 82 and 82 by a motor (not shown) to rotate around the axis.
  • a plurality of stirring blades 83, 83,... For stirring the soybean deodorized by the soybean deodorizing device 1 are provided.
  • raw soybeans are put into the inner pot 2 of the soybean deodorizing apparatus 1.
  • black beans black soybeans
  • red beans red beans
  • green soybeans white soybeans, and the like can be used.
  • water vapor having a temperature of 100 ° C. or higher is introduced from the boiler 6 into the introduction pipe 31, and is passed between the inner pot 2 and the outer pot 3.
  • the inner pot 2 is heated.
  • the temperature of the inner pot 2 is raised from room temperature to about 100 ° C. over about 20 to 30 minutes.
  • the raw soybean After raising the temperature of the inner pot 2 to about 100 ° C., the raw soybean is continuously heated for about 20 to 30 minutes to evaporate moisture contained in the raw soybean and raw odor components such as hexanal and hexanol, and the exhaust port 21 From the discharge pipe 32 together with water vapor.
  • the soybean deodorized by the soybean deodorizing apparatus 1 is transferred to the inner pot 8 of the soybean cooling apparatus 14. Then, while rotating the inner pot 8 and stirring the soybeans, the cooling air is introduced from the cooler 12 to the introduction pipe 91, and the inner pot 8 is allowed to flow between the inner pot 8 and the outer pot 9. Cooling. Thereby, the soybean is rapidly cooled to 10 to 15 ° C.
  • the deodorized soybean cooled by the soybean cooling device 14 is sent to the skin separation device 15 and blown off the skin by blowing to separate it from the deodorized soybean. Thereafter, the deodorized soybean powder having a size of about 500 mesh is obtained by pulverization by a pulverizer 16 such as a high-speed swing hammer fine powder machine. The obtained deodorized soybean powder has no odor and is confirmed to be almost odorless.
  • the inner pot 2 is heated with water vapor
  • steam it is not limited to this, It heats by electric heating. Also good.
  • the stirring blades 23 and 83 are provided in the inner surface of the inner pots 2 and 8 of the soybean deodorizing device 1 and the soybean cooling device 14, it is not limited to this, A plurality of blades The provided stirring shaft may be inserted into the inner hooks 2 and 8.
  • the deodorized soybean powder obtained as described above can be used in foods such as rice cakes, tempura, konjac, raw noodles, udon, bread and confectionery.
  • the food product can be obtained by blending the deodorized soybean powder with the other ingredients of the food product and steaming, frying, boiling, baking, etc. in a kneaded state.
  • deodorized soybean is not limited to a powdered thing, You may decide to mix
  • the deodorized soybean powder can also be used for soy milk.
  • Soy milk is obtained by mixing deodorized soybean powder, water, and an antifoaming agent such as beef tallow ester, and heating the mixture at a temperature of about 95 to 100 ° C. for about 20 to 30 minutes.
  • the deodorized soybean powder can be supplemented with at least one selected from the group consisting of starch, dextrin, and cyclodextrin.
  • starch starch
  • dextrin dextrin
  • cyclodextrin cyclodextrin
  • the deodorized soybean powder can be blended with at least one selected from the group consisting of starch, dextrin, and cyclodextrin, vegetable powder, and the like to form a granular soup. Moreover, you may decide to freeze-dry and comprise soup. Further, miso soup may be configured to contain miso.
  • the content of the deodorized soybean powder with respect to the total mass of the soup is preferably 10% by mass or more and 25% by mass or less, and more preferably 10% or less in terms of soymilk equivalent volume%.
  • soybean powder can mix
  • the rice cake, miscellaneous food, or risotto may contain at least one selected from the group consisting of eggs, vegetables, meat and seafood, mushrooms, cream, and sesame. Examples of risottos include mushroom risotto, cream risotto, vegetable risotto, and seafood risotto.
  • the rice cake, miscellaneous food, or risotto may be any of retort pouch foods, canned foods, and freeze-dried products.
  • the content of the deodorized soybean powder with respect to the total mass of rice cake, miscellaneous food, or risotto is preferably 2% by mass or more and 7% by mass or less.
  • Soy milk can be used instead of deodorized soybean powder for rice cakes, miscellaneous cooking, or risottos. It is preferable to make this rice cake, miscellaneous cooking, or risotto into a freeze-dried product from the viewpoint mentioned above. Moreover, it is preferable to use what was manufactured and contained the above-mentioned deodorized soybean powder. Thereby, rice cakes, miscellaneous cooking, or risottos do not have a live smell.
  • Example 1 20.0 parts by weight of polished rice, 5.0 parts by weight of deodorized soybean powder of the present invention, and 115.0 parts by weight of seasoning liquid were mixed, heat-treated, and then freeze-dried to obtain the rice cake of Example 1.
  • Example 2 A brown rice bran of Example 2 was produced in the same manner as in Example 1 except that 20.0 parts by mass of germinated brown rice was blended in place of the polished rice.
  • Example 3 An egg cake of Example 3 was produced in the same manner as in Example 1 except that 7.0 parts by mass of the egg was further added to the formulation of Example 1.
  • Example 4 20.0 parts by weight of polished rice, 5.0 parts by weight of the deodorized soybean powder, 124.7 parts by weight of seasoning liquid, 3.0 parts by weight of rice bran, 2.0 parts by weight of trefoil, and 0.3 parts by weight of sesame After mixing and heat-processing, it vacuum-dried and manufactured the miscellaneous cooking of Example 4.
  • Table 1 below shows the composition of rice cakes or miscellaneous cooking in Examples 1 to 4.
  • Example 5 A carrot soup of Example 5 was produced by rolling and molding the compound according to the composition shown in Table 2 below and then pulverizing.
  • Example 6 The potato soup of Example 5 was manufactured by rolling and molding a compound formulated according to the formulation shown in Table 3 below.
  • Example 7 A pumpkin soup of Example 7 was produced in the same manner as in Example 6 except that 20.00% by mass of pumpkin powder was used instead of potato powder among the formulations shown in Table 3 above.
  • Example 8 Of the formulations shown in Table 3, the corn soup of Example 8 was produced in the same manner as in Example 6 except that 20.00% by mass of corn powder was used instead of potato powder.
  • the deodorized soybean or deodorized soybean powder of the present invention has no raw odor, and it is suppressed that nutrient components such as proteins contained in the soybean are subjected to thermal change and are altered or eluted.
  • a food product that does not have a raw odor and has abundant nutritional components such as proteins contained in soybeans and has a health effect due to the nutritional components can be obtained.
  • the deodorized soybean or deodorized soybean powder of the present invention can be used for various foods such as health foods such as rice cakes, tempura, konjac, raw noodles, udon, bread, confectionery, soy milk, soup, rice cakes, miscellaneous cooking, risotto, supplements, etc. It is.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Drying Of Solid Materials (AREA)

Abstract

La présente invention concerne un procédé d'obtention de graines de soja désodorisées, dont les composants nutritionnels tels que les protéines ne sont soumis ni à des modifications thermiques ni à une dénaturation ou une élution ultérieure. Ainsi, les composants hautement nutritifs, tels que les protéines, contenus dans les graines de soja sont conservés et ces dernières peuvent donc continuer à exercer les effets potentiellement favorables sur la santé qui leur sont inhérents, alors même que leur odeur d'herbe seule a été éliminée. L'invention concerne également une  farine de soja désodorisée ; un appareil permettant de désodoriser les graines de soja devant être utilisées pour la production des graines de soja désodorisées décrites plus haut ; un appareil permettant la production d'une farine de soja désodorisée telle que décrite plus haut ; un procédé de production de la farine de soja désodorisée telle que décrite plus haut ; et un aliment contenant des graines de soja désodorisées ou de la farine de soja désodorisée comme décrit plus haut. Des graines de soja sont introduites dans un récipient intérieur (2) qui est soumis à une rotation et à un chauffage, ainsi l'humidité et les composantes de l'odeur d'herbe des graines de soja s'évaporent pour donner des graines de soja désodorisées. Les graines sont chauffées à environ 100 °C pendant 20 à 30 minutes. Après refroidissement, les graines de soja désodorisées sont décortiquées, puis les graines de soja ainsi décortiquées sont broyées pour donner une farine de soja désodorisée.
PCT/JP2008/059336 2008-05-21 2008-05-21 Graines de soja désodorisées, farine de soja désodorisée, appareil permettant la désodorisation de graines de soja, appareil et procédé de production de farine de soja désodorisée et aliment associé Ceased WO2009141902A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/JP2008/059336 WO2009141902A1 (fr) 2008-05-21 2008-05-21 Graines de soja désodorisées, farine de soja désodorisée, appareil permettant la désodorisation de graines de soja, appareil et procédé de production de farine de soja désodorisée et aliment associé
JP2010512884A JP5222362B2 (ja) 2008-05-21 2008-05-21 脱臭大豆粉末の製造方法、及び食品

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2008/059336 WO2009141902A1 (fr) 2008-05-21 2008-05-21 Graines de soja désodorisées, farine de soja désodorisée, appareil permettant la désodorisation de graines de soja, appareil et procédé de production de farine de soja désodorisée et aliment associé

Publications (1)

Publication Number Publication Date
WO2009141902A1 true WO2009141902A1 (fr) 2009-11-26

Family

ID=41339851

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/059336 Ceased WO2009141902A1 (fr) 2008-05-21 2008-05-21 Graines de soja désodorisées, farine de soja désodorisée, appareil permettant la désodorisation de graines de soja, appareil et procédé de production de farine de soja désodorisée et aliment associé

Country Status (2)

Country Link
JP (1) JP5222362B2 (fr)
WO (1) WO2009141902A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015027294A (ja) * 2013-06-27 2015-02-12 節夫 新開 粉砕大豆の皮分離装置及びそれを使用した豆乳の製造方法
JP2018134003A (ja) * 2017-02-20 2018-08-30 昭和産業株式会社 風味が改善された脱脂植物蛋白およびその製造方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102163547B1 (ko) * 2018-11-26 2020-10-08 전남대학교산학협력단 두류가루를 포함하는 글루텐 프리 머핀 제조용 조성물 및 그 제조방법

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS623754A (ja) * 1985-06-30 1987-01-09 Shinwa:Kk 脱臭大豆粉の製造装置
JPS626648A (ja) * 1985-07-04 1987-01-13 Kyowa Shokuhin:Kk 大豆粉末の製造方法
JPH06323728A (ja) * 1993-05-11 1994-11-25 Tokyo Gas Co Ltd 蒸気加熱乾燥装置
JP2005124406A (ja) * 2003-10-21 2005-05-19 Iguchi Shokuhin Kk 即席粥の素
JP2005318850A (ja) * 2004-05-10 2005-11-17 Kazuhiko Uesugi 脱臭大豆粉末の製造方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS623754A (ja) * 1985-06-30 1987-01-09 Shinwa:Kk 脱臭大豆粉の製造装置
JPS626648A (ja) * 1985-07-04 1987-01-13 Kyowa Shokuhin:Kk 大豆粉末の製造方法
JPH06323728A (ja) * 1993-05-11 1994-11-25 Tokyo Gas Co Ltd 蒸気加熱乾燥装置
JP2005124406A (ja) * 2003-10-21 2005-05-19 Iguchi Shokuhin Kk 即席粥の素
JP2005318850A (ja) * 2004-05-10 2005-11-17 Kazuhiko Uesugi 脱臭大豆粉末の製造方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015027294A (ja) * 2013-06-27 2015-02-12 節夫 新開 粉砕大豆の皮分離装置及びそれを使用した豆乳の製造方法
JP2018134003A (ja) * 2017-02-20 2018-08-30 昭和産業株式会社 風味が改善された脱脂植物蛋白およびその製造方法

Also Published As

Publication number Publication date
JP5222362B2 (ja) 2013-06-26
JPWO2009141902A1 (ja) 2011-09-29

Similar Documents

Publication Publication Date Title
CN103445169B (zh) 一种即食胚芽冲调粉及其制备方法
KR101106200B1 (ko) 쌀을 포함하는 쌀두유의 제조방법
Kumar et al. Pasta: Raw materials, processing and quality improvement
KR100892651B1 (ko) 식품용 반죽 혼합물
JP7807777B2 (ja) 機能性米加工食品の製造方法
JP5222362B2 (ja) 脱臭大豆粉末の製造方法、及び食品
CN112006222A (zh) 一种主粮糙米营养米、主粮糙米营养米饭及其制备方法
KR100821613B1 (ko) 깨국수 및 그 제조방법
KR20200050605A (ko) 영양성분이 균형있게 조합된 식사대용 선식 제조방법 및 그로부터 제조된 식사대용 선식
KR20120124964A (ko) 두부를 분무건조하여 두부분말을 제조하는 방법
JP6874478B2 (ja) ロールイン用油中水型乳化組成物
CN102342410B (zh) 一种黄色杂粮保健产品及其制备方法
JP7141090B2 (ja) イソフラボンを含有するグルテン不使用米粉パンの製造方法
KR20090007000A (ko) 이취 없는 해조분말 제조방법, 그 방법으로 제조된 해조분말이 함유된 쿠키조성물
KR101759250B1 (ko) 닭가슴살 및 자색고구마를 함유한 떡볶이떡의 제법
EP1629723A1 (fr) Aliment fonctionnel et son utilisation
KR102333231B1 (ko) 산수유 쌀쿠키 및 이의 제조방법
JP2007185156A (ja) 脱臭米糠の製造方法及びそれを配合した食品
CN102018241A (zh) 一种具有保健功能的大豆蛋白核桃酱及其制备方法
JP4204564B2 (ja) 大豆含有調味料の製造方法
CN101569383A (zh) 含发芽大豆成分的内酯豆腐及其制作方法
KR20200103939A (ko) 보리 귀리 쌀 떡볶이와 떡국과 그 제조방법
JP5744089B2 (ja) 脱臭米糠の製造方法及びそれを配合した食品
KR100977066B1 (ko) 홍삼청국장의 제조방법
WO2012038977A2 (fr) Nouveaux produits à base de soja, leur composition et procédé de fabrication associé

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 08764459

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2010512884

Country of ref document: JP

122 Ep: pct application non-entry in european phase

Ref document number: 08764459

Country of ref document: EP

Kind code of ref document: A1