Production method of fermented product based on soya seeds (versions)

FIELD: food industry.

SUBSTANCE: according to the first version soya seeds are soaked in water at room temperature during 15-18 hours. Water is changes 3-4 times. According to the second version seeds are sprouted after preliminary soaking in water at room temperature during 10-12 hours . Water is changes 2-3 times. After that seeds are put in germinating cabinets without light access, periodically sprayed with water for 2 days. Sprouted soya is blanched and cooled down. After that technological process in both versions have same regimes. Swollen seeds or blanched sprouts are mixed with fried oat flakes in quantity 10-20% to seeds weight or soya sprouts weight. After sterilisation mixture is cooled down till 18-30C and superficially inoculated by sowing mycelium top edible fungus - hiratake mushroom xylotroph or Florida pleurotus and left at bruchid layer height 15 cm at 26-27C for 20-25 till full occlusion of all substrate mass by mushroom mycelium.

EFFECT: highly nutrient product is obtained without unpleasant legumes after-taste, enriched with vitamins with original taste properties.

2 cl, 4 ex

 

The present invention relates to the food industry and is designed to produce fermented products based on soya seeds.

Food products obtained by the fermentation of soybean seeds, have long been known and are widely used in the nutrition of the population of many countries of the world. These include: soy sauce, soy paste, soy dough.

There are a variety of components of the fermentation process. Use different soy substrates:

- a mixture of cooked soya and roasted wheat (EPO application No. 0417481, CL 23L 1/238, 1991);

- the product of coagulation of soy milk (Japan's bid No. 4-67946, .23L 1/20, 1992);

- Marc soy milk (U.S. patent No. 6254901, CL 23L 1/20, 2001);

- aqueous suspension of protein legumes (UK application No. 1348205, CL 23L 1/20, 1974);

- a mixture of soy beans with sea cabbage and sesame seeds (Japan patent No. 2846547, CL 23L 1/202, 1999);

a mixture of soybeans crushed and rubbed garlic (Japan's bid No. 62-14262, CL 23b 1/20, 23L 1/2 .12, 1987).

Entered various microflora:

various species of the genus Aspergillus (EPO application No. 0417481, CL 23L 1/238, 1991; Japan's bid No. 4-67946, CL 23L 1/20, 1992; EPO application No. 0218967, CL 23L 1/20, 1987; Japan's bid No. 1-252269, CL 23L 1/202, 1989);

- enzyme complex, reduced by the fungi Aspergillus, Srichoderma, Penicellium (Germany patent # 296413, CL 23L 1/20, 1991);

- microbial cultures of the Bacillus natto (Japan's bid No. 4-41587, CL 23L 1/20, 1992; Japan's bid No. 4-620, CL 23L 1/20, 1992; Japan patent No. 2796904, CL 23L 1/20, 1998).

They all belong to the saprophytic microflora.

There is the traditional way obtain a fermented food products based on soya seeds, common in South-Eastern countries (Lmillion. Soybean. Chemistry, technology, applications. Sabaheddin, 1932, s-168). This method is the closest to the claimed. It is that soybean seeds are soaked in water at room temperature for 20-24 hours until complete swelling, cook in open cauldrons 6-8 hours until smooth consistency, allow to cool, mix with cooked shredded wheat, inoculant spores of the fungus of the genus Aspergillus, or microbial culture natto, create the necessary conditions for their active germination. Fermented mass is used as an independent food (pasta "Miso"), Supplement to other dishes (pasta Natto, soy dough), or sent to fermentation in saline solution for soy sauce. Fermented products based on soybean seed obtained by traditional technology, have some nutritional value and characteristic taste.

The disadvantage of this method is that the data taste unusual for the European population, and the products have limitations in their use.

<> The present invention is the increase in food and biological value of fermented products based on soya seeds, improved taste, the expansion of the range without appreciation of the process.

The problem is solved through the use of for inoculation of seed mycelium higher edible mushroom-xylotrophic Oyster mushroom, or Pleurotus Florida, or elm Oyster and rational selection and the optimum ratio of all components of the fermentation.

The method involves two variants of technical solutions.

Under option 1 the soybean seeds are soaked in tap water at room temperature for 15-18 hours with changing the water 3-4 times to prevent rotting of the seeds. Water is drained.

Under option 2 the soybean seeds are soaked in tap water at room temperature for 10-12 hours with changing the water 2-3 times. Swollen seeds rot in the germinator without access of light and periodically irrigated with water at a temperature of 25-28C for 3 days before the formation of sprouts in size 3-6 see Poroshenko soy blanched in hot water in boiling water for 3-5 minutes, remove from boiling water, cool to room temperature.

Next process is common modes. Swollen soy seeds or blanched sprouts soy mixed with cooked oatmeal is the amount of 10-20% by weight of soybean. Oatmeal fried so that they are slightly darkened and bought a light burnt smell and taste. Prepared mixture is put in a glass jar with a capacity of 0.5 to 3 liters and sterilized in an autoclave at a pressure of 2 ATM, at a temperature of 120-125C for at least 3 hours. A sterile mixture is cooled to room temperature from 18C, but not higher than 30C and inoculant in sterile conditions superficially, without mixing, seed mycelium higher edible mushroom-xylotrophic Oyster mushroom, or Pleurotus Florida, or elm Oyster and put on capacity at the optimum temperature of 26-27C until complete overgrowth of fungus mycelium of the total weight of the substrate for 20-25 days at the height of the layer of grains 15 cm

The choice of the oat component due to the fact that it has a higher carbohydrate content (compared to wheat), which improves nutrient medium and promotes the formation of new taste. With oat component is mixed also sprouted soybeans (soybean seedlings). During germination of the seed is the destruction of complex structures of proteins, including anti-nutritional: trypsin inhibitors, lectins and oligosaccharides under the influence of seed enzymes. Simultaneously at time of seed germination dissolved substances, which impart an unpleasant taste and smell of soy products, prigot is undertaken from a seed. Proteins seedlings because of their hydration and hydrolysis quickly absorbed in the digestive tract than whites non-seeds. At the same time there is a growth vitamins. For germination of soybean seeds require minimal energy consumption. The method is also different in that for inoculation using seed mycelium not lower fungi, and higher edible mushroom-xylotrophic Oyster. Oyster is the most cost-effective, early maturity fruit, fruitful. Contains a balanced set of biologically active substances that act as adaptogens, protein, amino acids, macro - and microelements. Produces superantioxidant ergothioneine, which is 40 times more than in winter wheat seedlings. Oyster contains no toxic or anti-nutritional substances, therefore, does not require preparation of preliminary maceration or digestion.

The finished product is a thick pasty mass of dark brown color with visible (Belogo color) layers of mycelium of the fungus throughout the mass of the product. These highly nutritious product, without the unpleasant bean flavor, rich in vitamins, with a peculiar taste. Suitable for food purposes as a standalone product after heat treatment with herbs and spices, as well as in combination with other food products: vegetables, potatoes, fish, meat is.

The implementation of the method is illustrated by examples.

Example 1. The soybean seeds are soaked in tap water at room temperature for 15 hours with changing water 3 times. Water is drained. The swollen soybeans mixed with cooked oatmeal in the amount of 15% by weight of the seeds. The prepared mixture is put in a glass jar with a capacity of 1 l and sterilized in an autoclave at a pressure of 2 ATM, a temperature of 12C, for 3 hours, cooled to a temperature of 24C and inoculant in sterile conditions superficially, without mixing seed mycelium higher edible mushroom-xylotrophic Oyster obyknovenny, put on capacity at a temperature of 26C for 25 days.

The resulting product is a thick pasty mass of dark brown color with well-defined layers of mycelium white with a pleasant long lasting fragrance, mild tart flavor characteristic of the fungus, without legumes taste.

Example 2. The soybean seeds are soaked in tap water at room temperature for 12 hours with a change of water 2 times. Swollen seeds rot in the germinator without access of light and periodically irrigated with water at a temperature of 26C for 3 days before the formation of sprouts size 3-6 see Poroshenko soy blanched in hot water in boiling water for 5 minutes, remove from the boiling water, cooled to room temperature, see the're asked with cooked oatmeal in the amount of 15% by weight of seedlings.

Further technological process is carried out analogously to example 1. The finished product similar to the product of example 1, but differs fibrous structure, improved taste, easily digested.

Example 3. Process similar to that shown in example 1. After autoclaving and cooling the mixture inoculant seed mycelium higher edible mushroom-xylotrophic elm Oyster and put on capacity at a temperature of 26C for 22 days. The finished product differs from the product described in example 1, a peculiar aroma and flavor characteristic of fungal mycelium kind of Oyster species of Elm.

Example 4. Process similar to that described in example 2. The finished product is crushed into cubes the size of 2-3 cm and stewed with spices 15-20 minutes.

Composition:vegetable oil
butter
onions
Bay leaf
black pepper peas
salt
sugar
soy sauce
water

Braised product has a pleasant smell, the aroma, the taste reminds meat tushonkoy.

The finished product has a various structure - dense and fibrous, increased nutritional value, variety taste due to the use of new components of the fermentation process: oatmeal, soybean seedlings, mycelium higher edible mushroom-xylotrophic Oyster.

1. A method of obtaining a fermented product on the basis of a soybean seed comprising seed soaking in water, mixing with vegetable component and inoculation with spores of the fungus, characterized in that the soybean seeds are soaked in tap water at room temperature for 15-18 h, with the change of water 3-4 times, swollen soybeans mixed with cooked oatmeal in the amount of 10-20% by weight of soybean seeds and after sterilization, the mixture is cooled to room temperature 18-30C and inoculant superficially cultivated mycelia of higher edible mushroom - xylotrophic oyster mushroom, or Pleurotus Florida or elm oyster and leave at the height of the layer of grains 15 cm and the optimum temperature of 26-27C until complete overgrowth of fungus mycelium of the total weight of the substrate.

2 a method of obtaining a fermented product based on soya seeds, includes soaking of seeds in water, blanching, mixing with vegetable component and inoculation with spores of the fungus, characterized in that the soybean seeds are soaked in tap water at room temperature for 10-12 h with changing the water 2-3 times, after soaking the swollen seeds rot in the germinator without access of light and periodically irrigated with water temperature of 25-28C for 3 days before the formation of sprouts in size 3-6 cm, germinated soy seeds blanched in hot water in boiling water for 3-5 min, cooled, mixed with cooked oatmeal in the amount of 10-20% by weight of seedlings and after sterilization, the mixture is cooled to room temperature 18-30C, and inoculant superficially cultivated mycelia of higher edible mushroom - xylotrophic oyster mushroom, or Pleurotus Florida or elm oyster, and leave at the height of the layer of grains 15 cm and the optimum temperature of 26-27C until complete overgrowth of fungus mycelium of the total weight of the substrate.



 

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6 cl, 3 tbl, 3 ex

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3 tbl, 3 ex

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35 cl, 19 ex

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8 ex

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2 cl, 1 tbl, 5 ex

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