초록 ▼

A method for debittering soybeans to destroy and extract the bitter taste therefrom. Soybeans are loaded into open baskets with foraminous bottoms suspended from links on a chain conveyor successively and intermittently indexed by rachet driven sprockets through three zones of a processing tank havi

A method for debittering soybeans to destroy and extract the bitter taste therefrom. Soybeans are loaded into open baskets with foraminous bottoms suspended from links on a chain conveyor successively and intermittently indexed by rachet driven sprockets through three zones of a processing tank having an exhaust hood. Water preheated to approximately 198°F. flows through the tank and each zone thereof has a steam manifold therein whereby steam is injected into the first zone to raise the water temperature to approximately 214°F. and bubble and agitate the water and the beans loaded in the baskets. The baskets and beans then travel through the second zone wherein they continue to be agitated by action of steam but wherein the temperature is lowered by the injection of tempering water to approximately 212°F. Thereafter, upon entry into zone three, agitation of the beans continue with temperature also being approximately 212°F. The emerging basket with the treated beans therein is subjected to a cold water spray and continued travel of the conveyor inverts the baskets and drops the treated beans therefrom onto a conveyor disposed therebelow for disposal and collection in a container.

대표청구항 ▼

A method for debittering soybeans and the like to destroy and extract the bitter taste therefrom in an open top processing tank having at least three treatment zones and provided with an exhaust hood thereabove and having spaced steam manifolds in each of the zones adjacent the bottom thereof with w

A method for debittering soybeans and the like to destroy and extract the bitter taste therefrom in an open top processing tank having at least three treatment zones and provided with an exhaust hood thereabove and having spaced steam manifolds in each of the zones adjacent the bottom thereof with water injectors interposed between the steam manifolds, and into and lengthwise through which tank water flows, with a chain conveyor having a series of foraminous bottomed baskets arranged on and depending therefrom for passage through the processing tank, said method comprising the steps of: a. preheating the water flowing lengthwise through said tank to approximately 198°F.; b. Loading soybeans to be treated into said baskets and successively and intermittently moving said conveyor and said baskets through said tank and immersing the baskets and beans in the preheated water for approximately one minute in each of said zones; c. introducing steam through the manifold in the first of said zones to increase the water temperature to approximately 214°F. and bubbling the steam upwardly therethrough to render the boiling water turbulent to roll and separate the beans and penetrate the skins thereof to expand and rupture the beans so that the enzymes on the outside surfaces thereof are destroyed by the intense heat enabling the volatile oil and gases to escape with the exhausting steam through the exhaust hood; d. introducing water through the water injector and steam through the manifold in the second of said zones at a reduced temperature of approximately 212°F. as a filled basket enters that zone to continue to render the water therein turbulent; e. and introducing water through the water injector and steam through the manifold in the third of said zones as a filled basket enters that zone at the same temperature of approximately 212°F. as in said second zone whereby the exhausting steam will carry off any remaining volatile gases and oils through the exhaust hood.