JPH0134024B2 - - 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.

In view of this, the present inventors conducted research with the aim of providing soybeans that could be boiled in a short period of time, and found that the soybeans were immersed in an aqueous solution containing cellulase, left to drain, and then sealed in a retort pouch. The present invention was completed based on the knowledge that the desired soybean product can be obtained by post-pressure and heat treatment.

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, decomposing the fiber components in the soybean cotyledons, and softening the tissue, and for approximately 0.5 to 2 hours at 25 to 35°C. Let's do it. The soybeans thus drained and left to stand are then sealed in a retort pouch while degassing, and heated under pressure. The pressure and heating conditions are 1 to 5 Kg/cm ² G, preferably 1.5 to 3.5 Kg/
Pressure heating is performed using saturated steam of cm ² G or hot water of 120 to 140° C. for 15 to 30 minutes, preferably 20 to 25 minutes. A normal retort sterilizer can be used for this pressure heating.

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.

The soybean product thus obtained can be boiled for a short time to produce boiled beans with a good texture, and is suitable as an ingredient for home cooking.

There is no problem if the soybeans are left to stand after being immersed in the cellulase aqueous solution, immediately sealed in a retort pouch after being drained, or if the soybeans are in a dry state when sealed in the retort pouch, moisture may be added.

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. This was then degassed and sealed in a polyethylene/polypropylene retort pouch, and heated under pressure in an autoclave at 2.5 kg/cm ² G for 25 minutes to obtain a quick-cooked soybean product.

The resulting product was boiled in water for 10 minutes, and then boiled in the usual manner using a seasoning solution containing sugar, soy sauce, and miso, and boiled beans were easily obtained in 5 minutes (15 minutes including boiling time). Ta.

Example 2 600g of soybeans (produced in Hokkaido) were treated with ascorbic acid.
Example 1 was immersed in an aqueous solution 1.2 containing 0.2% Cellulase Onozuka (manufactured by Kinki Yakult) adjusted to pH 5 at 24°C for 1 hour and 45 minutes, then drained and left as it was in Example 1.
Degassed and sealed in a retort pouch similar to that used in
After being left at 32°C for 1 hour and 30 minutes, it was heated under pressure at 140°C for 20 minutes using a retort sterilizer (Hisaka Seisakusho RCS40RTG) to obtain a quick-cooked soybean product.

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 quick-cooking method characterized by immersing soybeans in an aqueous solution containing 0.05-0.5% cellulase at 15-30°C for 0.5-2 hours, leaving the water to drain, sealing the soybean in a retort pouch, and subjecting it to pressure and heat treatment. Soybean production method.