CN1081571A - With soybean is the method that primary raw material is directly produced soybean bread - Google Patents
With soybean is the method that primary raw material is directly produced soybean bread Download PDFInfo
- Publication number
- CN1081571A CN1081571A CN93109107A CN93109107A CN1081571A CN 1081571 A CN1081571 A CN 1081571A CN 93109107 A CN93109107 A CN 93109107A CN 93109107 A CN93109107 A CN 93109107A CN 1081571 A CN1081571 A CN 1081571A
- Authority
- CN
- China
- Prior art keywords
- soybean
- bread
- flour
- mentioned
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 42
- 244000068988 Glycine max Species 0.000 title claims abstract description 41
- 235000008429 bread Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 14
- 239000002994 raw material Substances 0.000 title claims abstract description 8
- 239000002002 slurry Substances 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 238000005096 rolling process Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 230000018044 dehydration Effects 0.000 claims abstract description 4
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims 1
- 210000003205 muscle Anatomy 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 4
- 235000020995 raw meat Nutrition 0.000 description 4
- 238000003672 processing method Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000001685 thyroid gland Anatomy 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of is the method for the soybean bread of primary raw material with soybean.This method is: get slurry, grind with centrifugal process behind the soybean defibrination; Place again under 4～6 atmospheric pressure and carry out HIGH PRESSURE TREATMENT, add dehydration of salt; Mix the back with flour and grind, stir, fermentation then; Dough after the fermentation is carried out pressure rolling, leave standstill 8～20 minutes, 34～40 ℃ respectively at 26～30 ℃ after cutting apart and proof 1～3 hour, last cartonning baking.Can thoroughly remove beany flavor through after the above-mentioned processing, and can improve the muscle degree of soybean greatly, thereby the addition of soybean can be brought up to 20～50%.
Description
The invention belongs to field of food, is a kind of soybean bread and processing method thereof.
As everyone knows, soybean has very high nutritive value, so be that the staple food that primary raw material is made bread and so on is sick for by common people already with soybean.But owing to the bitter peculiar smell of raw meat of soybean is difficult to remove, so soybean also fails to enter people's staple food ranks so far.At present, though the multiple raw meat method of taking off is arranged, as dry method, pH value method, wet heating etc., all can not full fishy smell-eliminating.Thoroughly can there be anti-trophism, causes side effects such as thyroid gland enlargement, digestive discomfort and flatulence and take off raw meat.In addition, the muscle degree of common soybeans powder is very poor, the fermentation difficulty, and this also is that soybean is difficult to one of major reason as the wheaten food major ingredient.Therefore, up to the present, soybean only adds in some main meal products as additive.Content as soy meal in the soybean bread of the U.S., Japan's production is no more than 5% at most.
The purpose of this invention is to provide a kind of is the processing method of the soybean bread of one of primary raw material with the soybean.
The solution that realizes purpose of the present invention is: the processing method of the soybean bread that is provided is as follows:
(1) will invade the soybean adding water mill slurry of bubble, and adopt centrifugal method to get slurries, grinding reaches more than 80 orders its fineness then;
(2) slurries after will grinding place under 4～6 atmospheric pressure and handle;
(3) above-mentioned HIGH PRESSURE TREATMENT disposed slurry is crossed 100 mesh sieves, add soluble-salt then and carry out processed; Get soybean materials;
(4) auxiliary materials such as the soybean materials after the above-mentioned dehydration and flour are mixed the back and grind, stir, wherein the ratio of soybean and flour is 1: (1～4);
(5) flour mixed with adulterants of above-mentioned (4) is 26～30 ℃ of temperature, and temperature is that inoculation adds yeast under 60～90% the condition, ferments 2.5～6 hours;
(6) dough after will fermenting carries out pressure rolling, and leaves standstill 8～20 minutes in 26～30 ℃ after cutting apart, roll the garden immediately;
(7), under humidity 80～95% conditions dough after above-mentioned the leaving standstill is proofed 1～3 hour 34～40 ℃ of temperature;
(8) promptly get soybean bread after going into baking oven baking.
Beany flavor can be removed fully through grinding, stir process after the above centrifuging and taking slurry grinding, HIGH PRESSURE TREATMENT and the batching.And with soybean materials with grind, stir after flour mixes and with after pressure rolling can improve the muscle degree of soybean material after handling greatly, the front has been mentioned difficulty of soybean material fermentation.The present invention has adopted than long fermentation time, and handles the back in pressure rolling and carry out leaving standstill of short time respectively and proof processing for a long time under different temperatures, thereby makes the bread that makes soft, and the muscle degree is good, and beany flavour alcohol remote just cuts off free from beany flavor.
Below in conjunction with example content of the present invention is described in detail.
Embodiment:
(1) with 10 kilograms of soybean with 5～6 times water logging bubble 12 hours, cleans 4～6 times after defibrination, centrifuging and taking is starched, going into ball mill then, to be ground to fineness be 80～100 orders;
(2) under 4～6 atmospheric pressure, carry out HIGH PRESSURE TREATMENT;
(3) add the sodium chloride dehydration, about 30～60 minutes of time behind 100 mesh sieves excessively;
(4) add 25 kilograms of refined flours, 5 kilograms of granulated sugar, 1.2 kilograms in butter.0.5 kilogram of salt, 1.8 kilograms in milk, modifying agent 90 grams, 13 kilograms in water.Stir after the grinding;
(5) add yeast 280 grams, fermented 3～4 hours;
(6) dough after will fermenting is put into the oodle maker pressure rolling 3 times, cuts apart, rolls the garden then, leaves standstill shaping, sabot under 26～30 ℃ 15 minutes;
(7) proof 2 hours 80～95% times 34～40 ℃ of humidity;
(8) cartonning baking.
The bread that the present invention processed, its soybean content can be up to 20～50%, so nutritive value is very high, and soft, good, the no beans off-flavors of muscle degree.It is thorough that the present invention removes raw meat, and improved the muscle degree of soybean again greatly, so the present invention not only only is confined to process bread, can also be used to be processed into other is the food of primary raw material with the soybean, as cake etc., thereby the ranks that enter main meal products and daily bread for soybean have been opened up a new way, have opened the beginning of cake and the revolution of main meal products raw material.
Claims (2)
1, a kind of is the method that primary raw material is directly produced soybean bread with soybean, it is characterized in that:
(1) soybean of soaking is added the water mill slurry, and adopt centrifugal method to get slurries, grinding reaches more than 80 orders its fineness then;
(2) slurries after will grinding place under 4～6 atmospheric pressure and handle;
(3) above-mentioned HIGH PRESSURE TREATMENT disposed slurry is crossed 100 mesh sieves, add soluble-salt then and carry out processed, get soybean materials;
(4) auxiliary materials such as the soybean materials after the above-mentioned dehydration and flour are mixed the back and grind, stir, wherein the ratio of soybean materials and flour is 1: (1～4);
(5) flour mixed with adulterants of above-mentioned (4) is 26～30 ℃ of temperature, and humidity is that inoculation adds yeast under 60～90% the condition, ferments 2.5～6 hours;
(6) dough after will fermenting carries out pressure rolling, and leaves standstill 8～20 minutes in 26～30 ℃ after cutting apart, roll the garden immediately;
(7), under humidity 80～95% conditions dough after above-mentioned the leaving standstill is proofed 1～3 hour 34～40 ℃ of temperature;
(8) promptly get soybean bread after going into baking oven baking.
2, the method for claim 1, the pressure that it is characterized in that HIGH PRESSURE TREATMENT are 4～6 atmospheric pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93109107A CN1041789C (en) | 1993-07-29 | 1993-07-29 | Method for directly producing soybean bread using soybean as main material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93109107A CN1041789C (en) | 1993-07-29 | 1993-07-29 | Method for directly producing soybean bread using soybean as main material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1081571A true CN1081571A (en) | 1994-02-09 |
| CN1041789C CN1041789C (en) | 1999-01-27 |
Family
ID=4987461
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93109107A Expired - Lifetime CN1041789C (en) | 1993-07-29 | 1993-07-29 | Method for directly producing soybean bread using soybean as main material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1041789C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100339010C (en) * | 2005-06-06 | 2007-09-26 | 江南大学 | Refrigerated bread dough rich in soybean protein, and its making method |
| CN102405948A (en) * | 2010-12-13 | 2012-04-11 | 郭台松 | Ferment auxiliary yeast, ferment dough, brewing dough and method for brewing bread, steamed stuffed bun, steamed bun, shellfish and small class ferment |
| CN110604155A (en) * | 2019-10-21 | 2019-12-24 | 河南城建学院 | A method of adding soybean oil body to make bread |
-
1993
- 1993-07-29 CN CN93109107A patent/CN1041789C/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100339010C (en) * | 2005-06-06 | 2007-09-26 | 江南大学 | Refrigerated bread dough rich in soybean protein, and its making method |
| CN102405948A (en) * | 2010-12-13 | 2012-04-11 | 郭台松 | Ferment auxiliary yeast, ferment dough, brewing dough and method for brewing bread, steamed stuffed bun, steamed bun, shellfish and small class ferment |
| CN110604155A (en) * | 2019-10-21 | 2019-12-24 | 河南城建学院 | A method of adding soybean oil body to make bread |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1041789C (en) | 1999-01-27 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CX01 | Expiry of patent term |
Expiration termination date: 20130729 Granted publication date: 19990127 |