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Method for reducing production of furan during fermented soybean processing

A technology of tempeh and furan, applied in food preparation, food science, application and other directions, can solve problems such as less research, and achieve the effects of reducing production volume, food safety, and good product taste

Active Publication Date: 2014-08-13
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some foreign researchers have done a lot of research on the toxicology, precursor substances, formation mechanism and detection methods of furan in thermally processed foods, and have achieved certain research results. However, there are very few researches in this area in my country. There are very few reports on furan content in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Select mature, wrinkle-free, shiny soybeans with full grains and uniform grain size, and sort and remove impurities. Weigh the soybeans, add water to soak the beans, and control the water temperature at 20-25oC. After soaking for 18 hours, add them to an atmospheric cooking pot and cook them for 2 hours. At this time, the soybeans are fully cooked. Disperse and cool to 35°C, add 0.5% soybean amount of Aspergillus oryzae, and stir well. After 22 hours of constant temperature cultivation at 30oC, turn the koji for the first time, turn the koji again after 48 hours, turn the koji evenly, and stop koji making after 72 hours. The bean grains are covered with hyphae and yellow-green spores to produce koji. Put the koji into cold water to wash off the koji mold, rinse it with clean water repeatedly until it turns yellow, and it is better to grasp it with your hands so that it does not form a lump, then drip off the remaining water, and put it into a basket covered with thatch...

Embodiment 2

[0036]Select mature, wrinkle-free, shiny soybeans with full grains and uniform grain size, and sort and remove impurities. Weigh the soybeans, add water to soak the beans, and control the water temperature at 20-25oC. After soaking for 18 hours, put them into an atmospheric cooking pot and cook for 3 hours until they are fully cooked. Disperse and cool to 35°C, add 0.5% soybean amount of Aspergillus oryzae, and stir well. After 22 hours of constant temperature cultivation at 4oC, turn the koji for the first time, turn it again after 48 hours, turn the koji evenly, and stop koji making after 72 hours. The bean grains are covered with hyphae and yellow-green spores to produce koji. Put the koji into cold water to wash off the koji mold, rinse it with clean water repeatedly until it turns yellow, and it is better to grasp it with your hands so that it does not form a lump, then drip off the remaining water, and put it into a basket covered with thatch. Mix in 65oC hot water unt...

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PUM

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Abstract

The present invention discloses a method for reducing production of furan in a fermented soybean product during fermented soybean processing. The method comprises: controlling the soybean cooking time, the soybean cooking temperature, the fermentation time, the fermentation temperature, and drying of the finished product. According to the present invention, the furan content during fermented soybean processing can be significantly reduced.

Description

technical field [0001] The invention relates to a thermal processing method of tempeh, in particular to a processing technique capable of reducing the furan content in tempeh, and belongs to the technical field of food processing. Background technique [0002] The molecular formula of furan is C 4 h 4 O, is a small molecule cyclic alkenyl ether with aromatic flavor and low boiling point (31oC). It is highly volatile and lipophilic. It can easily pass through biofilms and be absorbed by the lungs or intestines, causing tumors or cancer in the human body. The International Agency for Research on Cancer (IARC) has shown that furan has obvious carcinogenic effects on mice, and classified furan (Furan) as Group 2B, which may cause human carcinogens. Since 2004, American food The US Food and Drug Administration (FDA) and many other scientific research institutions have detected pollutants from many heat-treated foods. Furan also has anesthetic and weak stimulating effects, and c...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/211A23L11/00A23L11/30
CPCA23L11/50
Inventor 聂少平谢明勇邵灯寅张雅楠申明月
Owner NANCHANG UNIV
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