Patent Application
20070254090
The present invention relates to a bean processing method that employs the simple steps of washing, cooking and crushing under atmospheric pressure to produce bean product containing single cells without the use of any enzyme or chemical reagent, and the present invention further applies the method to the manufacture of whole bean soymilk.
In a preferred embodiment of the present invention, take the soy as an example. The soy processing method of the invention comprises the steps of: washing a predetermined amount of soy with water and then transporting the washed soy into the tank with a screw conveyor to complete the feeding step; adding-water (preferably hot water) into the tank to soak the soy and starting the cooking after the soy swells; the soaking and cooking procedure are carried out at the temperature of 70-100° C. for 3-6 hours; the water added for soaking is also used for cooking to retain all soy nutrients released into the water; next subjecting the cooked soy to preliminary crushing into a slurry with a crusher; after leaving the slurry at 70-100° C. for 10 minutes to 2 hours, carrying out secondary crushing with a pulverizer to completely crush the hull, cotyledon and germ of whole bean without producing any okara
The soy processing method for making whole bean soymilk according to the invention combines the aforesaid processing method and the use of mechanical equipment, which features the use of a tank for soaking, cooking and crushing the soy and comprises the following steps: adding 90° C. water that amounts to 3.5-6.0 times the weight of soybean into the tank to soak the soybean. The purpose of hot water soaking is to shorten the time of softening soy tissues, prevent bacterial growth, and inactivate lipoxygenase in the soy to prevent it from oxidizing and breaking down unsaturated fatty acids into volatile compounds, such as hexanol, heptanol, 2-pentanol, hexanal, and ethyl vinyl ketone, which tend to emit a beany flavor and unpleasant smell. Subsequently, under the agitating speed of 30-120 rpm per minute throughout the course, cooking the soaked soy in the tank at 70-100° C. for 3-6 hours, and then turning on the crusher to crush the soy in the tank at the speed of 1700-3500 rpm into a slurry. After the slurry is left standing for 30 minutes at 80° C., cycling the slurry repeatedly and pulverizing it again to obtain whole bean soymilk containing single cells and granule size of 100-300 μm.
The present invention makes use of the three-in-one functions of a tank to carry out soaking, cooking and crushing. Hot water soaking can help reduce the beany flavor of soy, and even if soluble proteins, isoflavone and other nutrients are released in water during soaking, they will not be lost or dissipated in the subsequent cooking step since the processing is carried out in the same tank, hence achieving the purposes of keeping the food nutrition intact and resources fully utilized. At the same time, small and simplified soymilk machine according to the processing method disclosed allows ready to supply of fresh soymilk, which could increase the consumption of whole bean soymilk significantly, thereby boosting public health.
The features of the present invention are further depicted in the illustration of examples, but the descriptions made in the examples should not be construed as a limitation on the actual application of the present invention.
Put 330 kg of soybean into a washer, and spray clean it with 40 L of cold water to remove impurities. Add water preheated to 90° C. to a cooking tank and feed the washed soybean into the cooking tank with a screw conveyor. Bring the water level in the cooker to 1500 L and then heat to 97° C. Cook the soybean at 95° C. for 3 hours under atmospheric pressure while stirring it with an agitator at the speed of 65 rpm to ensure homogeneity. After the soybean tissues are softened to a certain extent, use a 3000 l/hr pump to cycle soybean from the bottom of tank to the top and then convey the cooked soybean to No. 1 crusher (Tyler No. 6 mesh) and crush the soybean into a slurry at 2400 rpm. Then use a jacketed heater to continue heating the slurry at 80° C. for 30 minutes to greatly reduce the activities of trypsin inhibitor, lipoxygenase, soybean agglutinin and phytic acid and separate the soy cells. Next, after cycling the slurry with a 3000 l/hr pump, use a No. 2 crusher (Tyler No. 48 mesh, 3600 rpm) to pulverize all constituents in soybean, including hull, hilum, hypocotyls, and cotyledon into granules of predetermined sizes and single soy cells are observed under the microscope (as shown in
The preferred embodiments of the present invention have been disclosed in the examples. All modifications and alterations without departing from the spirits of the invention and appended claims, including other embodiments shall remain within the protected scope and claims of the invention.
| Number | Date | Country | Kind |
|---|---|---|---|
| 95114897 | Apr 2006 | TW | national |
