JPH0134022B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing quick-cooked soybeans, that is, soybeans that can be boiled and ripened in a short time.

Soybeans, which have high nutritional value, have long been used as raw materials for miso and soy sauce, as well as for a wide variety of food and drink products such as tofu, natto, and soy milk. were also seen a lot.

Generally, it takes an extremely long time to boil soybeans, and for this reason, it is very rare to boil soybeans at home these days, when ready-to-eat foods are preferred.

For this reason, the present inventors conducted research with the aim of providing soybeans that can be boiled in a short time, and found that soybeans were immersed in an aqueous solution containing cellulase, left to drain, and then cooled and dried after steaming. The present invention was completed based on the knowledge that the desired soybean product could be obtained by doing so.

The present invention will be explained in detail below.

Legumes can be broadly divided into those whose main components are protein and fat (soybeans, peanuts, etc.) and those whose main components are starch and protein (adzuki beans, peas, green beans, quail beans, fava beans, etc.). Of the former,
In particular, soybeans include ordinary soybeans used as raw materials for tofu, natto, etc., and black soybeans (black soybeans) mainly used for boiled beans.

After removing foreign substances from these soybean raw materials by washing with water or the like if necessary, they are immersed in an aqueous solution containing cellulase.

Any cellulase may be used, and for example, commercially available cellulase Onozuka (manufactured by Kinki Yakult), Toyocerase (manufactured by Toyo Jozo), Driselase (manufactured by Kyowa Hakko), cellulosin (manufactured by Ueda Chemical), etc. can be used.

The concentration of the aqueous solution is 0.05~0.5%, preferably 0.1~
0.3% and the soaking temperature is 15-35℃, preferably
20~30℃, immersion time is also related to immersion temperature etc.
It takes 0.5 to 2 hours.

If the soaking time is too long, the soybeans will shed their skins, which is not preferable. In order to speed up the enzyme reaction, it is preferable to adjust the pH of the enzyme aqueous solution with ascorbic acid or the like.

The soaked soybeans are then drained and left to stand. The purpose of this leaving is to allow the aqueous cellulase solution that has permeated the soybeans to penetrate deeper into the soybean, separate the fiber components in the soybean cotyledons, and soften the tissue, and the purpose is to soften the tissue at 25-35°C for about 0.5-2 hours. Let's do it.

The soybeans left to drain are then steamed to denature the soybean protein. Steaming conditions are 1 to 5.
Steaming is carried out using saturated steam of Kg/cm ² G, preferably 1.5 to 3.5 Kg/cm ² G, for 5 to 35 minutes, preferably 10 to 30 minutes.

If the steaming conditions are too strict, dehulling and deformation will occur, and if the steaming conditions are too slow, the desired soybeans will not be obtained.

Thereafter, the steamed soybeans are cooled if necessary, and dried using an appropriate drying method to a moisture content of about 10 to 20%, which is the same as that of raw soybeans.

It is preferable to carry out drying gradually; if it is carried out rapidly, cracking or shedding of the epidermis will occur, reducing the commercial value.

As a specific method for gradually drying, for example, steamed soybeans are placed in a dryer chamber, and the inside of the dryer chamber is reduced in pressure (vacuum) using a vacuum pump to lower the boiling point of the moisture contained in the steamed soybeans. Some of the water contained in the soybean is evaporated and the soybean itself is cooled by its own latent heat. Next, superheated steam is introduced into the dryer room to absorb moisture and raise the temperature of the soybeans, and then a vacuum pump is used to exhaust the steam to the outside.
When the room is vacuumed, the moisture in the soybeans evaporates, and the temperature of the soybeans drops accordingly. These operations are repeated to gradually dry the product.

The dried soybeans thus obtained can be boiled for a short time to become boiled beans with a good texture, and are suitable as ingredients for home cooking.

Examples are shown below.

Example 1 600 g of black soybeans (produced in Taiwan) were placed in an aqueous solution 1.2% containing 0.2% Cellulase Onozuka (manufactured by Kinki Yakult) adjusted to pH 5 with ascorbic acid at 25°C.
After soaking for 1 hour and 30 minutes, drain the water and leave it for 30 minutes.
It was left at ℃ for 1 hour and 15 minutes. Next, this was placed in an autoclave and steamed at 2.5Kg/cm ² G for 24 minutes, cooled, and gradually dried using a vacuum drying method to remove moisture.
A 15% quick-cooked dried black soybean product was obtained.

The resulting product was boiled in water for 15 minutes, and then boiled in the usual manner using a seasoning liquid containing soy sauce, sugar, miso, etc., and the beans were easily boiled in 5 minutes (20 minutes including the boiling time). was gotten.

Example 2 600g of soybeans (produced in Hokkaido) were treated with ascorbic acid.
After immersing in a 0.2% aqueous solution of Cellulase Onozuka (manufactured by Kinki Yakult) adjusted to pH 5 at 24°C for 1 hour and 45 minutes, draining the water and leaving it at 32°C for 1.2%.
I left it for 30 minutes. Next, this was placed in an autoclave and steamed at 2.5Kg/cm ² G for 15 minutes, then cooled.
Gradual drying was performed using a vacuum drying method to obtain a quick-cooked dried soybean product with a moisture content of 18%.

The resulting product was boiled in water for 15 minutes, and then boiled in a conventional manner using a seasoning liquid containing sugar, soy sauce, and miso, and boiled soybeans were easily obtained in 5 minutes.

Claims (1)

[Claims] 1. A method for producing quick-cooked soybeans, which comprises immersing soybeans in an aqueous solution containing 0.05 to 0.5% cellulase at 15 to 30°C for 0.5 to 2 hours, then draining and leaving to stand, followed by steaming and drying.