JPH0134023B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for boiling soybeans, and its object is to provide a method for boiling and ripening soybeans in a short time.

The general method for boiling soybeans is to soak the raw soybeans in water for a long time to allow them to swell sufficiently and then boil them. This may cause the soybeans to break or lose their shape, which may reduce the product value, for example when the soybean is intended for use as a boiled soybean product.

For this reason, various quick boiling methods have been proposed, such as adding sodium bicarbonate to boiling, adding acid to boiling, and as in Japanese Patent Publication No. 42-22167, adding ammonia to the boiling method.

However, these methods are not necessarily satisfactory, and bean processors have longed for a method of boiling beans in a short time.

Given this current situation, the present inventors conducted research to find a method for boiling soybeans in a short period of time and without losing their shape, and found that soybeans were immersed in an aqueous solution containing cellulase, left to drain, and then steamed. The present invention was completed based on the knowledge that it can be boiled in a short time.

The present invention will be specifically explained 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.). Among the former, the target is particularly soybeans, and includes 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, such as cellulase, Onozuka (manufactured by Kinki Yakult),
Toyocerase (manufactured by Toyo Jozo), Doriselase (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 may shed their skins, which is not preferable. In addition, in order to speed up the enzyme reaction, the enzyme aqueous solution is treated with ascorbic acid, etc.
It is preferable to adjust the pH.

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, decomposing the fiber components in the soybean cotyledons and softening the tissue, and is carried out at 25 to 35°C for about 0.5 to 2 hours. .

The soybeans left to drain in this way are then steamed,
Denatures soybean protein. Steaming conditions are 1-5Kg/cm ² ,
Preferably, 1.5 to 3.5 Kg/cm ² G of saturated steam is used.
Steam for 10 to 30 minutes.

If the steaming conditions are too strict, they will shed their skin or lose their shape, and if the steaming conditions are too slow, it will take a long time to ripen.

Thereafter, the steamed soybeans are cooked as is, or after cooling, they are boiled in an appropriately seasoned liquid or water.

Boiled soybeans can be easily ripened in 3 to 10 minutes, and boiled soybeans that do not lose their shape or shed their skins can be obtained.

Examples are shown below.

Example 1 600 g of black soybeans (black soybeans) from Taiwan were added to an aqueous solution 1.2% containing Cellulase Onozuka (manufactured by Kinki Yakult) 0.2%, adjusted to pH 5 with ascorbic acid, at 25°C.
After soaking for 1.5 hours, the water was drained and left as it was at 30°C for 1 hour and 15 minutes.

Next, put this in an autoclave and reduce it to 2.5Kg/m ² G.
After steaming for 24 minutes, the beans were cooled, boiled in water for 5 minutes, and then boiled for 5 minutes in a seasoning solution containing soy sauce, sugar, soybean paste, etc. to obtain boiled black beans. The obtained boiled beans did not lose their shape and had excellent texture.

Example 2 PH of 600g of soybeans (produced in Hokkaido) with ascorbic acid
5 in an aqueous solution containing 0.2% Cellulase Onozuka (manufactured by Kinki Yakult) at 24℃ for 1 hour.
After soaking for 45 minutes, the water was drained and left at 32°C for 1 hour and 30 minutes. Next, put this in an autoclave and steam it for 15 minutes at 2.5Kg/cm ² G, cool it, and boil it for 5 minutes.
After boiling for 5 minutes, add seasoning liquid containing soy sauce, sugar, etc.
When the beans were boiled for a minute, boiled beans with good texture and no deformation were obtained.

Claims (1)

[Claims] 1 15 in an aqueous solution containing 0.05-0.5% cellulose
A method for boiling soybeans, which comprises steaming soybeans that have been soaked at ~35°C for 0.5 to 2 hours, drained and left to stand, and boiled as is or after cooling.