JPH03168058A - Production of vinegar soybean - Google Patents
Production of vinegar soybeanInfo
- Publication number
- JPH03168058A JPH03168058A JP1309943A JP30994389A JPH03168058A JP H03168058 A JPH03168058 A JP H03168058A JP 1309943 A JP1309943 A JP 1309943A JP 30994389 A JP30994389 A JP 30994389A JP H03168058 A JPH03168058 A JP H03168058A
- Authority
- JP
- Japan
- Prior art keywords
- soybeans
- vinegar
- raw
- soybean
- seasoned
- 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
- 244000068988 Glycine max Species 0.000 title claims abstract description 42
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 42
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 23
- 239000000052 vinegar Substances 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 235000012907 honey Nutrition 0.000 abstract description 2
- 244000228451 Stevia rebaudiana Species 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 230000001079 digestive effect Effects 0.000 abstract 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 abstract 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 5
- 230000029087 digestion Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 102000057297 Pepsin A Human genes 0.000 description 2
- 108090000284 Pepsin A Proteins 0.000 description 2
- 101710162629 Trypsin inhibitor Proteins 0.000 description 2
- 229940122618 Trypsin inhibitor Drugs 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 102000038379 digestive enzymes Human genes 0.000 description 2
- 108091007734 digestive enzymes Proteins 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 229940111202 pepsin Drugs 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000002753 trypsin inhibitor Substances 0.000 description 2
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000021425 apple cider vinegar Nutrition 0.000 description 1
- 229940088447 apple cider vinegar Drugs 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、酢大豆の製造法に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing vinegared soybeans.
従来より、この種の酢大豆は、酢味ある高栄養価の食品
として一般に広く食されている。Traditionally, this type of vinegared soybean has been widely eaten as a highly nutritious food with a vinegary taste.
ところで、かかる酢大豆は、一般に生大豆を直接所要の
調味酢に浸漬して処理することにより製造する方法、あ
るいは、生大豆を炒・煮などの加熱処理したのち所要の
調味酢に浸漬して処理することにより製造する方法が行
われている。By the way, such vinegared soybeans are generally produced by directly immersing raw soybeans in the desired seasoned vinegar, or by heating the raw soybeans by subjecting them to a heat treatment such as frying or boiling, and then immersing them in the desired seasoned vinegar. A method of manufacturing by processing has been used.
しかしながら，第１の方法は、生大豆を直接調味酢に浸
債するものであるから，大豆本来の青臭みを生じ、また
、本来的に未変性の大豆タンパク質が消化吸収されに〈
いのみならず、消化酵素不活性物質を含有することとも
相まって消化吸収の面において問題があった。また，食
感の点においても、必ずしも満足し得ないものであった
。However, in the first method, raw soybeans are soaked directly in seasoned vinegar, which results in the grassy flavor inherent to soybeans, and in addition, the originally undenatured soybean protein is not digested and absorbed.
Not only this, but also the fact that it contains substances inactive for digestive enzymes caused problems in terms of digestion and absorption. Furthermore, the texture was not necessarily satisfactory.
また、第２の方法は、生大豆に炒・煮などの加熱処理を
して調味酢に浸漬するものであるから、大豆本来の色や
艶などが消失して見栄えが非常に悪く、特に、煮処理す
る場合には大獄中のタンパク質や油糖類など栄養成分が
溶出して失われやすい欠点があった。In addition, in the second method, raw soybeans are heat-treated by frying or boiling, and then immersed in seasoned vinegar, so the original color and luster of the soybeans are lost, resulting in a very poor appearance. When boiling, nutritional components such as proteins and oils and sugars in Daigoku tend to be eluted and lost.
本発明は、従来の問題点を−挙に解決し、青臭みがなく
、しかも、大豆本来の色や艶をもった消化吸収の非常に
よい酢大豆を提供しようとするものである。The present invention aims to solve all of the conventional problems and provide vinegared soybeans that are free from grassy odor, have the color and luster inherent to soybeans, and are highly digestible and absorbable.
即ち、本発明は、生大豆を水蒸気浴下で加圧しつつ加熱
処理したのち、所安の調味酢に浸漬処理せしめることを
特徴とする酢大豆の製造法である。That is, the present invention is a method for producing vinegared soybeans, which is characterized in that raw soybeans are heated under pressure in a steam bath and then immersed in seasoned vinegar.
本発明に係る生大豆は、精選して水洗・水切り処理した
ものを用いる。水切り処理が不充分である場合には生大
豆が水分を吸収して膨張し、皮切れの原因となるため、
水切り処理は充分に行う。水洗●水切り処理した生大豆
は、オートクレープ等の加圧釜を用い、水蒸気浴下に加
圧して加熱処理する。かかる加熱処理により、生大豆を
短時間で改質、即ち、生大豆自体の青臭みを完全に除去
し、消化酵素不活性物質を熱失活させると共に、大豆タ
ンパク質を熱変性せしめて消化吸収を良好にする。また
、大豆タンパク質を熱変性せしめることにより、調味酢
に浸漬したさいに適度な歯ごたえ等の食感を付与せしめ
る。生大豆の加熱処理は、１１０〜１２０℃、１ ５
０ 〜２ ０ ０ａｔｍの範囲でｌ５０〜３００秒間行
うとよい。加熱処理が完了すると、速やかに常温まで冷
却する。調味酢は所要の原料を配合して常法により生威
する。例えば、好適にはリンゴ酢を５２〜５６％、イン
マットオリゴ糖をｌＯ〜１２％、液糖を７〜ｌＯ％、ゴ
モ酢を６〜８％、ハチミツを５〜８％、マテビアを０
８％、及び水を８ ９〜１４．９％の割合で配合すると
よい。そして、調味酢は、所要の原料を配合したのち、
酢酸菌の増殖防止と雑菌の汚染防止を図るため約７０℃
に加熱せしめる。浸漬処理はビン、あるいはパウチ等の
容器に加熱処理済の大豆と調味酢を充填して行う。この
さい、大豆ｌに対して調味酢を２ ３〜３ ０の重量割
合で充填せしめるとよい。また、浸漬は６〜ｌＯ口間行
うとよい。The raw soybeans used in the present invention are those that have been carefully selected, washed and drained. If the draining process is insufficient, the raw soybeans will absorb water and expand, causing the skin to break.
Drain thoroughly. Raw soybeans that have been washed and drained are heated under pressure in a steam bath using a pressure cooker such as an autoclave. Through this heat treatment, raw soybeans are modified in a short period of time, that is, the grassy odor of the raw soybeans themselves is completely removed, digestive enzyme inactive substances are inactivated by heat, and soybean proteins are thermally denatured to improve digestion and absorption. make it good In addition, by thermally denaturing soybean protein, it imparts a suitable texture such as chewiness when immersed in seasoned vinegar. Heat treatment of raw soybeans is performed at 110-120℃, 15
It is preferable to carry out the heating in the range of 0 to 200 atm for 150 to 300 seconds. After the heat treatment is completed, the sample is immediately cooled to room temperature. Seasoned vinegar is made by blending the necessary raw materials and using conventional methods. For example, preferably apple cider vinegar is 52 to 56%, Inmat oligosaccharide is 10 to 12%, liquid sugar is 7 to 10%, sesame vinegar is 6 to 8%, honey is 5 to 8%, and Matevia is 0.
8% and water at a ratio of 89 to 14.9%. Then, seasoned vinegar is made by combining the necessary raw materials.
Approximately 70℃ to prevent the growth of acetic acid bacteria and contamination with various bacteria.
Heat it up. The soaking process is performed by filling a container such as a bottle or pouch with heated soybeans and seasoned vinegar. At this time, it is preferable to fill the seasoned vinegar in a weight ratio of 23 to 30 per liter of soybeans. Further, immersion is preferably performed for 6 to 10 times.
生大豆を水蒸気浴下で加圧して加熱処理したのち、調味
酢に浸漬して処理するため、生大豆本来の色や艶を失う
ことな〈、青臭みを完全に除去することができ、消化酵
素不活性物質を熱失活させると共に大豆タンパク買を熱
変性せしめて消化吸収を良好に行う。また、大夏タンパ
ク質を熱変性せしめるため、調味酢に浸漬したさいに歯
ごたえ等の好適な食感を付与せしめる〔発明の効果〕
生大豆本来の色や艶をもった消化吸収のよい好適な食感
を呈する酢大豆を製造することができる。Raw soybeans are heat-treated under pressure in a steam bath, and then dipped in seasoned vinegar, so the raw soybean's original color and luster are not lost, the grassy odor is completely removed, and it is easy to digest. Enzyme inactive substances are inactivated by heat, and soybean protein is denatured by heat to improve digestion and absorption. In addition, since Ohatsu protein is denatured by heat, it can be immersed in seasoned vinegar to give it a suitable texture such as chewiness. [Effects of the invention] A suitable food that has the original color and luster of raw soybeans and is easily digested and absorbed. It is possible to produce vinegared soybeans that exhibit a pleasant texture.
以下に、本発明のー・実施例を示すが、本発明はこれに
限定されるものではない。Examples of the present invention are shown below, but the present invention is not limited thereto.
実施例１
精選した生の黄大豆２Ｋｇを原料とし、水洗・水切り処
理したのち、予め１００℃に予熱した水蒸浴下のオート
クレープに投入し、加圧しつつ１１５℃で２００秒間加
熱処理した。次いで、常温まで冷却したのち、別途用意
した調味酢５Ｋｇと共にビンに充填・密封した。そして
、常温丁に７日間放置し、浸漬処理して酢大豆を生成し
た。Example 1 2 kg of carefully selected raw yellow soybeans were used as raw materials, and after being washed and drained, they were placed in an autoclave under a steam bath preheated to 100°C, and heat-treated at 115°C for 200 seconds under pressure. Next, after cooling to room temperature, the mixture was filled and sealed in a bottle along with 5 kg of seasoned vinegar prepared separately. Then, the soybeans were left at room temperature for 7 days and soaked to produce vinegared soybeans.
実施例２
精選した生の黒大豆２Ｋｇを原料とし、実施例１と同様
に加熱・浸漬処理して酢大ｑを生成した。Example 2 2 kg of carefully selected raw black soybeans were used as a raw material and heated and soaked in the same manner as in Example 1 to produce 1 q of vinegar.
比較例
精選した生の黄大豆２Ｋｇを原料とし、水洗・水切り処
理したのち、実施例ｌと同様に調整した調味酢５Ｋｇと
共にビンに充填●密封し、常温下に７日間放置して浸漬
処理し、酢大豆を生威した。Comparative Example 2 kg of carefully selected raw yellow soybeans were used as raw materials, washed and drained, and then filled in a bottle with 5 kg of seasoned vinegar prepared in the same manner as in Example 1. Seal it and leave it at room temperature for 7 days for immersion treatment. , cultivated vinegared soybeans.
次に上記実施例ｌ・２，及び比較例により生成した酢大
豆につき、臭気（青臭み）、外観、色・艶、及び食感（
歯ごたえ）の項［１について評価を行った。その結果を
表１に示す。Next, regarding the vinegared soybeans produced in Examples 1 and 2 and Comparative Examples, odor (grassy smell), appearance, color/gloss, and texture (
The evaluation was made for item [1] of the texture. The results are shown in Table 1.
表１から明らかな通り、比較例は生大豆本来の青臭みを
有したのに対し、実施例１・２とも青臭みは全く感じら
れなかった。これは、実施例１●２とも水蒸気浴下に加
圧しつつ加熱処理したことに起因するものである。なお
、他の外観、色・艶、食感の項目についてはほぼ同等の
良好な評価を得た。As is clear from Table 1, the comparative example had the grassy odor inherent to raw soybeans, whereas both Examples 1 and 2 had no grassy odor at all. This is due to the fact that both Examples 1 and 2 were heat treated under pressure in a steam bath. In addition, almost the same good evaluations were obtained for other items such as appearance, color/gloss, and texture.
次に、ペブシン消化率、及びトリブシンインヒビター活
性について試験を行った結果を表２に示す。なお、ペプ
シン消化率はペブシン濃度＝０ ２％、振とう消化＝４
５℃、ｌ６時間の分析条件下に行った。また、トリプシ
ンインヒビター活性はエム・エル●カカーディ（Ｍ−Ｌ
・Ｋａｋａｄｅ）らの方法〔セリアル●ケミストリー、
５１．３．３７６ （１９７４））に依った●
表
２
いては実施例１・２とも、比較例に比して約３％高く、
また、トリプシンインヒビター活性についても０ ．
３ＴＩＤ ／ｔａｇ， ０ ． ５ＴＩＤ ／＋ａ
ｇと比較例の９． ６７ＩＤ ／Ｉｌｇ、に比して大幅
に低い値を示し、実施例１●２とも極めて消化吸収が良
好であることを示している。Next, the results of tests on pevcin digestibility and tribucin inhibitor activity are shown in Table 2. In addition, the pepsin digestibility is pepsin concentration = 0 2%, shaking digestion = 4
The analysis was carried out at 5°C for 16 hours. In addition, the trypsin inhibitor activity was determined by M-L Kakadi (M-L
・Kakade et al.'s method [cerial chemistry,
According to 51.3.376 (1974)) Table 2, both Examples 1 and 2 are about 3% higher than the comparative example
Also, the trypsin inhibitor activity was also 0.
3TID/tag, 0. 5TID /+a
g and Comparative Example 9. 67ID/Ilg, indicating that both Examples 1 and 2 had extremely good digestion and absorption.
以上that's all
Claims (1)
要の調味酢に浸漬処理せしめることを特徴とする酢大豆
の製造法。A method for producing vinegared soybeans, which comprises heating raw soybeans under pressure in a steam bath, and then immersing them in a desired seasoned vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1309943A JPH03168058A (en) | 1989-11-28 | 1989-11-28 | Production of vinegar soybean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1309943A JPH03168058A (en) | 1989-11-28 | 1989-11-28 | Production of vinegar soybean |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03168058A true JPH03168058A (en) | 1991-07-19 |
| JPH0553463B2 JPH0553463B2 (en) | 1993-08-10 |
Family
ID=17999217
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1309943A Granted JPH03168058A (en) | 1989-11-28 | 1989-11-28 | Production of vinegar soybean |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03168058A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010083667A (en) * | 2000-02-17 | 2001-09-01 | 강종완 | Mixing vinegar and beans |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57141256A (en) * | 1981-02-24 | 1982-09-01 | Takeshi Nakano | Pretreating method of raw material for food made from grain and bean |
| JPS59216554A (en) * | 1983-05-21 | 1984-12-06 | Tanaka Yakuhin:Kk | Preparation of totally nutritive food |
| JPS60120956A (en) * | 1983-12-02 | 1985-06-28 | Kagawaken | Preparation of white miso(fermented soybean paste) |
-
1989
- 1989-11-28 JP JP1309943A patent/JPH03168058A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57141256A (en) * | 1981-02-24 | 1982-09-01 | Takeshi Nakano | Pretreating method of raw material for food made from grain and bean |
| JPS59216554A (en) * | 1983-05-21 | 1984-12-06 | Tanaka Yakuhin:Kk | Preparation of totally nutritive food |
| JPS60120956A (en) * | 1983-12-02 | 1985-06-28 | Kagawaken | Preparation of white miso(fermented soybean paste) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010083667A (en) * | 2000-02-17 | 2001-09-01 | 강종완 | Mixing vinegar and beans |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0553463B2 (en) | 1993-08-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102871185B (en) | Peanut bud drink and preparation method thereof | |
| CN114403407A (en) | A kind of concentrated soup base preparation method combining boiling concentration and compound enzymolysis | |
| CN101224016A (en) | Sea treasure fermented food and its preparation method | |
| CN101129203B (en) | Fish extracting liquid and method for producing fish plaster | |
| CN1036311C (en) | National seabuckthorn fruit and pea series food | |
| CN110810765B (en) | Bamboo shoot processing technology | |
| CN106418523B (en) | A kind of stable soft jujube kiwi fruit functional health curd | |
| CN109007756A (en) | A method of high-quality fish sauce is prepared using leftovers of tilapia | |
| CN108450721A (en) | A kind of apple shaddock vinegar beverage and preparation method thereof | |
| CN108685066A (en) | A kind of production technology of pickling pepper | |
| JPH0553463B2 (en) | ||
| JPH06225721A (en) | Fermented seasoning and its production method and pickled seasoning using the same | |
| KR102063484B1 (en) | Method of manufacturing pumpkin beverage using enzyme fermentation and pumpkin beverage manufactured thereby | |
| CN106666563A (en) | Plum pickled product and method for pickling same | |
| CN106562335A (en) | Preparation method of strawberry jam | |
| CN108244512A (en) | The preparation method and applications of multi-strain fermentation pigskin | |
| RU2779060C1 (en) | Method for the production of liver pate | |
| CN108546626A (en) | The brewing method of packet winter pear Wolfberry fruit health vinegar | |
| JPS61170384A (en) | Fermentation process using magnesium chloride | |
| CN107668527A (en) | A kind of processing method for improving diced beef and going out into and improve mouthfeel | |
| JP2000217532A (en) | Green-soybean curd and its production | |
| CN119999864A (en) | A preparation method of plant-based Maillard fermented soybean milk | |
| JPH04117262A (en) | Preparation of new 'moromi' containing soybean peptide and soybean oligosaccharide and product thereof | |
| CN116172177A (en) | A kind of low-sugar sweet-scented osmanthus-kiwi compound flower jam and preparation method thereof | |
| KR100913065B1 (en) | Method of preparing strawberry red pepper paste |