Method for moisture-thermal processing of soya. RU patent 2246225.

IPC classes for russian patent Method for moisture-thermal processing of soya. RU patent 2246225. (RU 2246225):

A23L1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates

A23J3/16 - from soybean

Another patents in same IPC classes:

Method for obtaining food selenium-containing composition out of chick-pea / 2244446
The present innovation deals with treating legumes to manufacture food products. The method deals with separating and inspecting chick-pea grain of legumes. Then chick-pea grain should be treated with an anolyte at pH being 7.0-8.0, wetted in 1%-sodium selenite solution prepared upon catholyte at pH being 7.0-8.0. Then product should be blanched and sterilized at 90 C for 30 min.

Method for producing of canned food "green peas" / 2244431
Method involves soaking and mixing dried pea grains at temperature of 35±5⁰C in vessels primarily filled with water to predetermined level; two hours later, adding aqueous 5-6%-salt and sugar solution, and half an hour later aqueous 10-16%-solution of salt of polyvalent metal; during subsequent seven hours, continuing soaking and mixing procedures at temperature of 45±5⁰C and further at temperature of 35±5⁰C to provide for increase in weight of pea grain by at least 103% as compared to initial weight; changing water; blanching in boiling water; rinsing with running potable water having temperature of 14±3⁰C for at least 20 min; charging cans with pea grains and media liquid used in the ratio of 55:45, said media liquid having temperature of at least 85⁰C and having been prepared from potable water including sugar and edible salt; cooling to temperature of 40⁰C with following reduction of pressure to value of atmospheric pressure; holding at temperature of 20±5⁰C for 7-10 days.

Method for producing of protein composition / 2243682
Method involves soaking chick-pea beans; grinding swollen beans in hot water; heating suspension to temperature of 85-92⁰C; holding and cooling resultant suspension to 63⁰C; acidifying to pH value of 4.8 and introducing malt solution in two stages: at first stage in an amount of 6.1-6.5% by weight of starch in mass and holding at said temperature for 2.0-2.2 hours, and at second stage increasing temperature of diluted mass to temperature of 65⁰C; neutralizing pH value to 5.6 and introducing malt solution in an amount of 18-20% by weight of mass. Malt solution is prepared by mixing with water of ground preliminarily germinated chick-pea beans.

Leguminous paste / 2243681
Paste contains leguminous, nuts, garlic, oil, water, and spices, with said components being used in predetermined ratio. Resultant paste of plastic forming consistency has spicy soft taste not characteristic of dishes produced from leguminous. Above combination of components and quantitative ratio provide for required balance between food caloricity and contents of indispensable amino acids.

Method for moisture-thermal processing of soya / 2246225
Method involves preliminarily soaking soya beans; heating and processing under excessive pressure, with following cooling. Soya beans are soaked to moisture content of 20-25%. Processing under excessive pressure is provided by autoclaving process during 10-20 min at steam temperature of 105-120⁰C and pressure of 0.01-0.015 MPa. Method further involves discharging and cooling product to room temperature; exposing product to superhigh frequency current of 420-440 MHz at power of 2-3 kW for 2-4 min.

Method for producing of food protein from chick-pea grain / 2246226
Method involves extracting protein from chick-pea grain by means of catholyte with pH value of 10.0-11.0 and oxidation-reduction potential of 300-500 mV at liquor ratio of 1:(7-8) and temperature of 40-50⁰C for 25-30 min; settling protein from extract at pH value of liquid medium of 4.6-4.8 by adding anolyte with pH value of 1.5-2.0 and potential of 1,100-1,250 mV or subjecting extract to unipolar processing in anode chamber of diaphragm-type electrolyzer to pH value of 4.6-4.8 and potential of 700-800 mV, said extract being washed with catholyte having pH value of 9.0-10.0 and potential of 100-300 mV. Method allows usage of alkaline and acids in the process of producing of protein to be avoided.

Method for producing of modified soya protein / 2248725
Method involves providing hydrolysis of protein; thermal processing of hydrolyzed protein suspension; neutralizing suspension with 3%- citric acid solution and drying neutralized suspension with the use of spraying procedure. Hydrolysis procedure is performed for 30-60 min in the presence of aqueous extract of germinated soya seeds ground in cold mode with hydraulic modulus of 1:8-1:10, said aqueous extract being introduced at the rate of 0.5-1.0% by weight of fat-free soya flour protein. Thermal processing of suspension is performed at temperature of 80-90⁰C for 10-15 min and drying process is performed at temperature of 130-140⁰C until dry substance content is 95-96%.

High molecular soya protein / 2259780
Claimed soya protein has nitrogen solubility index (NSI) of about 85 and contains at least 65 mass % of proteins with molecular mass more than 800000. High molecular soya protein has desired taste and functional characteristics such as high water solubility, emulsifying properties, low sedimentation coefficient and viscosity. Protein is obtained using soya flour, and flour low molecular proteins are aggregated to high molecular ones without application of aqueous alcohol solution to modify protein structure.

Soya milk production method / 2260980
Method involves grinding soya beans for producing of aqueous suspension; processing aqueous suspension in energy field, in particular, in cathode zone of direct current electric field at current density of 40-60 A/m² for 15-30 min.

Method for preparing of soya milk / 2262239
Method involves cleaning soya seeds; soaking in activated water at pH of 10-12 and temperature of 50-65°C for 80-90 min until seed moisture content reaches 20-25%; providing wet grinding process in the presence of activated water at temperature of 100-110°C; providing filtering.

Method for production of protein product / 2264737
Nut seeds are couched for 3-4 days to produce sprouts of 0.5-1.0 cm length, ground in anaerobic conditions in hot water and conditioned for 3 h to produce fermented product. Then product is heated up to 85-92°C for 3-5 min and separated to produce protein emulsion and non-soluble fraction.

Method for obtaining of protein chick-pea based product / 2265374
Method involves providing soaking and thermal processing of chick-pea beans, with soaking process being carried out for 2-2.5 hours at room temperature and thermal processing being performed in vacuum tanks at vacuum extent of 85-95% at temperature of 90-95 C for 40-45 min; removing excessive moisture, followed by drying in drying chambers at temperature of 35-50 C for 1.5-2 hours until moisture content is 12%; mixing chick-pea beans with spices and components. Drying process may be performed with the use of infrared radiation.

Dry soy product with porous structure and method of obtaining such product / 2272508
Soy-beans are cleaned from admixtures, washed in clean water and soaked in water taken in double or triple amount by volume. Swollen beans are ground in 8-10-fold amount of water for obtaining fine suspension. Extract is filtered. Solid phase is separated and soy base is thus obtained. It is boiled for 35-45 min at temperature of 98-100°C. Coagulant is introduced into boiling solution for forming protein coagulum and clear whey. Used as coagulant is calcium chloride solution, calcium or magnesium sulfates and sea salt concentrate. Excessive whey is drained. Protein coagulum is placed in mold, cooled and whey is drained. At moisture content of up to 70%, it is molded in plates or bricks, 1.5-2 cm thick and frozen at temperature not higher than minus 10°C. Then they are thawed out and dried at temperature of 35-45°C to moisture content of 5-6%. Proposed method makes it possible to obtain product with porous structure without "bean taste".

Soya protein concentrate with increased isoflavone content, and method for producing the same / 2273147
Method involves providing ultravibration with the use of membranes having molecular mass passage band of up to 30,000.

Composition out of soybean milk (variants) and method for its manufacturing (variants) / 2248723
The present innovation deals with the composition of soybean milk soybean beverages and, also, with the method for its manufacturing. Composition should be obtained by applying water and particles of untreated bean being of micron sizes. The liquid obtained could be treated with pressure. One should add either acid or its salts to the particles. This innovation enables to obtain the composition out of soybean milk being similar by its taste and consistence to cow's milk at keeping soybean nutritive value.

FIELD: food-processing industry, in particular, production of soya foods, such as soya milk.

SUBSTANCE: method involves preliminarily soaking soya beans; heating and processing under excessive pressure, with following cooling. Soya beans are soaked to moisture content of 20-25%. Processing under excessive pressure is provided by autoclaving process during 10-20 min at steam temperature of 105-120⁰C and pressure of 0.01-0.015 MPa. Method further involves discharging and cooling product to room temperature; exposing product to superhigh frequency current of 420-440 MHz at power of 2-3 kW for 2-4 min.

EFFECT: improved quality and increased nutritive value of soya products.

1 tbl, 1 ex

The invention relates to the food industry and can be used in the production of soy products such as soy milk.

The known method of inactivation of anti-nutritional substances soybeans, including soaking, heat treatment in the field of microwave currents (see RF patent № 2057464, IPC 7 A 23 L 1/211, publ. 10.04.1996).

The disadvantages of this method are the low inactivation of urease, the danger of the response of Malaga that will lead to lower quality soy product and its nutritional value.

Closest to the claimed method is a method of processing soy beans, including pre-soaking, heating, subsequent pressure treatment at 132°C, 0.2 MPa and cooling intensity of pressure reduction 0,0067 MPa/min (see RF patent № 2150851, IPC 7 A 23 L 1/201, publ. 20.06.2000).

The disadvantages of the prototype are insufficient destruction of trypsin inhibitor and the denaturation of the protein, which reduces the quality of soy product and its nutritional value.

The task of the invention is to improve the quality of soybean products and their nutritional value.

The technical result is the destruction of the urease and trypsin inhibitor and the removal of these anti-nutritional substances from soy products.

This technical problem is achieved by the fact that in the known method vegetableoil processing of soybeans, including preliminary soaking of soybeans, heating and processing under pressure and then cooled, according to the invention soaking soybeans provide up to 20-25% moisture and processing under overpressure produced by autoclaving for 10-20 minutes at a steam temperature 105-120°and the pressure of 0,01-0,015 MPa, the product is then discharged and cooled to room temperature, after which it is treated by the ultra high frequency currents 420-440 MHz at a power of 2-3 kW for 2-4 minutes.

This method will help to improve the quality and nutritional value of soy product.

If temperature is less than 105°urease is not destroyed, which reduces the quality of the product, and at temperatures above 120°occurs gelatinization sugar protein.

When the pressure is less than 0.01 MPa released more urease, which splits the soybean protein with the formation of ammonia, and when more pressure of 0.015 MPa is the denaturation of the protein.

When the autoclave is less than 10 minutes urease activity exceeds the acceptable norm, while processing more than 20 minutes urease activity also exceeds the acceptable norm.

At a power of less than 2 kW trypsin inhibitor retains its activity, with the power of more than 3 kW of trypsin activity is not reduced, and the power consumption increases.

When processing a high-frequency current within less than 2 minutes trypsin inhibitor like protein does not have time to collapse and for more than 4 minutes is the denaturation of the soy protein.

When the current frequency of less than 420 MHz and 440 MHz intense cleavage enzyme lipoxidase, which leads to darkening of endosperm grain.

The essence of the method is illustrated by a table that provides examples of optimal boundary and foreign settings.

An example of a specific implementation of the method.

Soybeans were soaked up the moisture content of 25%, then was purified from impurities and was loaded into a hopper, from which a screw conveyor product was applied to the cartridge and using the crane was packaged in bags that are then placed in the working chamber of the autoclave AB-4.

Established working conditions of autoclaving: temperature 115°C, the vapor pressure of 0.01 MPa and a process time of 15 minutes. Then the tapes were unloaded from the autoclave, cooled to room temperature and was served a La carte in the working chamber of the low-power microwave installation, for example, the brand “Slavyanka” with the volume of the working chamber of 0.25 m 3 . Microwave processing was carried out at the operating frequency of 433 MHz, power 2.5 kW for 3 minutes. After microwave treatment, the product was dried at room temperature and crushed in a roller mill.

The quality of the finished product was assessed by the activity of urease - changing pH environment for 30 minutes in a buffer solution, which would not exceed 0.1 (see Nielus “To the question of methods of determining the anti-nutritional substances in soybean seed and meal”, ed. Proceedings of all-Russian research Institute of fats. Issue 24, 1963, pagination 126-131).

And trypsin inhibitor was assessed by the number of tyrosine formed by the action of trypsin on casein in the presence of hydrochloric acid extracts from soy beans (see VLC and Neelum “Getting high quality soybean meal”, ed. Proceedings of all-Russian research Institute of fats. The issue XXXIII, 1963, p.67-83).

The results of the qualitative characteristics of testirovanie soybeans (see table) indicate a high level of inactivation of anti-nutritional compounds. Moreover, the phased evaluation of the activity of urease and trypsin inhibitor in the process of vegetableoil processing of soy has allowed to establish that in the process of autoclaveable primarily destroyed urease, and microwave treatment enhances the efficiency of the inactivation of trypsin inhibitor.

The use of the proposed method in comparison with the prototype will help to improve the quality of soybean products and their nutritional value due to the removal of anti-nutritional substances (urease and trypsin inhibitor from soybean products.

Table analysis of the quality of inactivation of anti-nutritional substances soy in vegetableoil processing № p/p Autoclaving microwave treatment as the inactivation Temperature of the steam, °steam Pressure, MPa Duration, min operating frequency, MHz Power, kW Duration, min Urease, a unit of trypsin Inhibitor, g/kg 1 2 3 4 5 6 7 8 9 1 115 0,01 10 433 2,5 3 0,13 0,07 2 115 0,01 15 433 2,5 1 0,04 0,32 3 115 0,01 15 433 2,5 3 0,03 0,06 4 115 0,01 20 433 2,5 3 0,12 0,07 5 115 0,01 15 433 2,5 6 0,04 0,33 6 100 0,01 15 400 2,5 3 0,17 0,44 7 125 0,01 15 450 2,5 3 0,23 0,42 8 115 0,008 15 433 2 3 0,31 0,63 9 115 0,017 15 433 3,5 3 0,38 0,76

Way vegetableoil processing of soybeans, including preliminary soaking of soybeans, heating treatment under pressure and cooling, wherein the soaking of soybeans provide up to 20-25% moisture and processing under pressure carried out by autoclaving for 10-20 minutes at a steam temperature 105-120°and pressure of 0,01-0,015 MPa, the product is then discharged and cooled to room temperature, after which it is treated by the ultra high frequency currents at power 2-3 kW, frequency 420-440 MHz within 2-4 minutes