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Predigested soyfood

A pre-digested food and pre-digestion technology, applied in food preparation, food science, application, etc., can solve problems such as unconfirmed evidence

Inactive Publication Date: 2010-04-21
张正生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has been reported that the effect of soybean on lowering blood fat and cholesterol is the contribution of soybean isoflavone aglycon, but no conclusive evidence has been found so far

Method used

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  • Predigested soyfood

Examples

Experimental program
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Effect test

Embodiment 1

[0117] Take 10 kg of dehulled soybeans, add water and soak overnight (about 10-12 hours) at room temperature, and take the soybeans to fully absorb water and swell as the degree;

[0118] Steam the fully water-swelling soybeans in a pressure cooker at 120°C for 25 minutes;

[0119] Drain, cool, keep the temperature at 37°C, add 1% food grade lactic acid to acidify according to wet weight;

[0120] Dilute the prepared Rhizopus oligospora fermented liquid in proportion to 1% of the base mass with sterile water, and evenly mix it into the acidified soybeans;

[0121] Put the inoculated matrix into a fermentation vessel and ferment at 33-35°C for 26-28 hours;

[0122] Dry the fermented soybeans with hot air at 60-70°C, crush them and pass them through a 100-mesh sieve;

[0123] The pulverized fermented soybean powder is vacuum-packed, 50 grams per packet, to obtain 190 bags of the product of the present invention.

[0124] The prepared product was sent for inspection, and the r...

Embodiment 2

[0126] Take 20 kg of dehulled soybeans, add water and soak overnight (about 10-12 hours) at room temperature, and the degree of swelling is based on the fact that the soybeans fully absorb water;

[0127] Put the fully water-swelling soybeans in a pressure cooker, heat until the pressure reaches 1.5 atmospheres (120°C), and steam for 24-26 minutes;

[0128] Take out soybeans, drain and cool, keep the temperature at 37-38°C, add 1.1% food grade acetic acid according to wet weight to acidify;

[0129] Take 1.5 kg of fermented soybeans, grind them to form a suspension, and mix the prepared suspension evenly into the acidified soybeans;

[0130] After inoculation, the matrix is ​​put into a fermentation container and fermented at 34-36°C for 27-30 hours;

[0131] The fermented soybeans are freeze-dried, crushed and passed through a 100-mesh sieve;

[0132] The pulverized fermented soybean powder is vacuum-packed, 50 grams per packet, to obtain 385 bags of the product of the pres...

Embodiment 3

[0135] Take 15 kilograms of dehulled soybeans, add water and soak overnight (about 10-12 hours) at room temperature, and take the soybeans to fully absorb water and swell as the degree;

[0136] Steam the fully water-swelling soybeans in a pressure cooker at 120°C for 25-27 minutes;

[0137] Take it out, drain it, cool it down, keep the temperature at 37-40°C, and add 1.1% (calculated as acetic acid) by wet weight for edible acetic acidification;

[0138] Take 1 kg of fermented soybeans, grind them to form a suspension, and mix the prepared suspension evenly into the acidified soybeans;

[0139] After inoculation, the matrix is ​​put into a fermentation container and fermented at 36--37°C for 28-30 hours;

[0140] The fermented soybeans are added to cold boiled water in an amount 8 times the weight of the matrix, homogenized and then spray-dried.

[0141] Add sucrose to the fermented soybean powder after drying according to the ratio of 3:2 by weight of the soybean powder, v...

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Abstract

The invention relates to a predigested soyfood, which is prepared by fermenting with a rhizopus and is characterized in that each 100g of finished product contains the following main nutrient components: 42+ / -3 g of protein, 19+ / -2 g of total fat, 28+ / -3 g of total carbohydrate and 3+ / -0.5 g of ash content. Because the components are subjected to enzymolysis through microbial fermentation, the soyfood is absorbed and used more easily; and simultaneously because the soyfood contains relatively rich lipase and protease, the soyfood can be used as a mate of a high-fat and high-protein food. The predigested soyfood of the invention also can be used for preparing a functional food for reducing LDP cholesterol and a functional food for releasing women's menopause syndrome.

Description

[0001] Technology area [0002] The invention belongs to the technical field of food, more specifically it is a predigested soybean food, which is a food capable of reducing the low-density lipoprotein cholesterol content in human blood and alleviating women's climacteric syndrome. Background of the invention [0003] Soybean is one of the most commonly eaten foods and one of the main sources of protein for human beings. However, due to the shortcomings of soybean itself, its utilization is limited. For example, because it contains oligosaccharides that cannot be utilized by humans, it causes gas after eating, so it is not suitable for people with poor digestive function and the elderly and children; the content of purines is high, according to the research results of Xie Junxu, Department of Food Science and Technology, Chianan University of Pharmacology and Technology, Taiwan. It shows that the total purine content of soybean is about 142mg / 100g (wet basis) or 152mg / 100g (dr...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 张正生梁超苏晓鸥
Owner 张正生
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