JPH067778B2 - Half-crack soybean processed product and its manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a processed half-cracked soybean product which is easy to cook and process, and a method for producing the same. More specifically, the present invention relates to a processed semi-cracked soybean product which does not contain seed coat and hypocotyl, has a flattened shape rather than the original shape, and which is restored to a substantially original shape and swollen and softened by a short-time ripening treatment It is a thing.

(Prior Art) Soybean has a nutritionally superior composition and processing characteristics,
It is abundant in terms of resources, and has long been used in many fields as a raw material for fermented foods such as miso, natto, soy sauce, and processed foods such as soy milk and tofu. It is also used as a cooked soybean in prepared foods in its original form. However,
Soybean has a drawback that its structure has poor water permeability and it takes a lot of time to soften it. In manufacturing the processed food, the steps of water immersion and high temperature heating are essential as pretreatment. In addition, even in ordinary households and prepared food processors, in order to make boiled soybeans, it is necessary to immerse whole soybeans in water overnight and ripen for a long time. It is also well known that when whole soybeans are immersed in water for a long time, lipoxygenase is activated and an unpleasant odor which is unpleasant to eat is generated. In response to such inconvenience, pretreated products and processed products such as soybean boiled cans, retort cooked sterilized soybeans, frozen steamed soybeans are supplied, and users can easily obtain processed soybean products and boiled beans. Also, for the purpose of shortening the heating time, ground soybeans, flat-shaped processed peas and the like are also supplied and used.

(Problems to be solved by the invention) However, the processed products of the above-mentioned forms, for example, in the case of boiled cans and retort products, once opened or opened, they must be stored frozen for long-term storage. Of course, frozen steamed soybeans must be stored frozen, of course, and still difficult to handle. However, the development of effective means for solving these problems is desired.

(Means and Actions for Solving Problems) From the above viewpoints, the present invention can be stored at room temperature or refrigerated temperature for a long period of time, and simmered in a short time without impairing the original texture of soybean. As a result of repeated intensive studies for the purpose of providing a possible processed soybean product, by steaming and pressing a hemispherical half-cracked soybean obtained by dehulling whole soybean, it was found that the above-mentioned object is achieved. The present invention has been completed.

That is, the present invention does not include a seed coat and a hypocotyl, and has a thickness of
It has a disk shape with 1.0 to 2.5 mm and has a nitrogen dissolution index (N
The present invention relates to a method for producing a processed semi-cracked soybean product having a SI of 50% or less, and a semi-cracked soybean processed product characterized by steaming and pressing a hemispherical cotyledon obtained by dehulling whole soybean. is there.

Hereinafter, the present invention will be described in detail.

Raw whole soybeans used in the present invention are produced, varieties,
There is no particular limitation on the brand. That is, it does not matter whether it is foreign or domestic. In addition, generally, it is distinguished by oil content for squeezing and edible, but in the present invention,
Both are applicable. Whole soybeans in which mixed foreign substances are selectively removed by a conventional method and the difference in particle size is uniform within a range of 3 mm are suitable as a raw material of the present invention.

Such raw soybeans are dehulled to remove the seed coat and the hypocotyl to obtain hemispherical cotyledons. Any method may be used as the peeling method, but a dry method of grinding with a rotating grindstone is effective.
If dry heat treatment is performed before grinding and molting, the peelability between the cotyledon and the seed coat is improved, and crushing and pulverization of the cotyledon can be reduced. However, if the heating time is lengthened, odor of soybeans will be produced, so avoid overheating. After molting, the cotyledon, seed coat and hypocotyl are separated. The method is not particularly limited, but a separation method using wind power is convenient.

Next, the half-cracked soybean thus obtained is steamed. When whole soybeans are dehulled, lipoxygenase is activated, oxidation of lipids starts and unpleasant odor is generated. Therefore, it is preferable to steam the soybeans immediately after dehulling.

The steaming treatment, by the following pressing, softens the half-cracked soybeans into a state suitable for deforming into flattened form without crushing, and reduces the activity of undesirable proteins such as lipoxygenase, trypsin inhibitor, and hemagglutinin. , Aim to inactivate. Although the water-soluble protein is denatured and insolubilized by heating and the NSI is lowered, in the present invention, the NSI is cooked until the NSI becomes 50% or less in order to prevent lipid oxidation during storage. As a result, the activity of lipoxygenase is reduced and inactivated, the rancidity of unsaturated fatty acids is suppressed, and almost no unpleasant odor is generated even when stored at room temperature for a long time. Specifically, normal pressure or pressurized saturated steam may be contacted with the half-cracked soybean under normal pressure for 5 to 30 minutes, though it may vary depending on the size. When steaming under pressure, it may be shorter than the above time, but it is easier and easier to control under normal pressure because the appropriate time zone is narrow and pressure equipment is required. . Further, not only saturated steam but also partially superheated steam may be used. If the cooking time is less than 5 minutes,
Insufficient softening of soybeans and inactivation of the protein,
If it exceeds 30 minutes, softening is sufficient, but heating odor is generated and browning proceeds, and the edible value is reduced. Half-broken soybeans absorb condensed water of steam during steaming and increase by 3 to 12% of its own weight. In addition, since the bulk also increases and the inter-grain separation becomes worse, the steaming device is a method of steaming while stirring or flowing the half-cracked soybean, rather than the method of leaving the half-cracked soybean still and spraying steam. Are suitable.

The steam-treated half-cracked soybeans are immediately subjected to a pressing treatment. The flattening process is performed by passing between two rolls that rotate relative to each other. Appropriate spacing between rollers depends on the thickness of the raw half-cracked soybean, but 0.15 ~
It may be adjusted to 0.5 times, more preferably 0.2 to 0.4 times. If the roll interval is less than 0.15 times, the half-cracked soybean will be hardened, and will not return to its original shape even if it is boiled. On the other hand, if it exceeds 0.5 times, it will not be hardened, but it will be impossible to boil in a short time, which is outside the object of the present invention. In any case, it is possible to determine an appropriate interval by a simple experiment, including the thickness of the half-cracked soybean after pressing, including the increase in thickness due to the addition of water or a weak alkaline salt solution described later. Should be 1.0 to 2.5 mm thick. The product temperature of half-cracked soybeans when passing between rolls is 60 ° C from the viewpoint of preventing crushing of grains and peelability from rolls.
It is desirable to keep the temperature above 70 ° C.
The means for compressing soybeans by passing them between rolls is commonly used in the fields of sawing, squeezing, and the like, but it is significantly different from the conditions of the present invention. That is, in the field, whole soybeans before dehulling are pressed as they are or with slight heating for the purpose of making them into fine granules, enhancing the efficiency of extraction of oils and fats, and the like. The roll interval is also narrow, and the thickness of the pressed soybean is adjusted to 0.1 times or less the thickness of the soybean seed, and the thickness of the pressed soybean is less than 1 mm. Such pressed soybeans remain flat even when they are boiled and do not return to their original shape, and the seed coat is also peeled off irregularly, which is of extremely low edible value.

The half-cracked soybean after the pressing treatment is dried as it is or by adding water or a weak alkaline salt solution. By quickly adding and absorbing water to the pressed half-cracked soybeans, the thickness of the half-cracked soybeans is somewhat increased, and the shape after drying and aging is restored to the original shape. As the amount of addition increases, the restoring property of the shape increases, but the amount of addition is preferably in the range of 5 to 25% with respect to the weight of the dry raw material because of the absorption capacity of the half-cracked soybean. A processed semi-cracked soybean product containing a weak alkaline salt is softened more quickly by steaming when the product is restored without adding any additives. Examples of the weak alkali salt used include sodium hydrogen carbonate, sodium carbonate, and disodium phosphate. These may be used alone or in combination of two or more. The effect is improved by increasing the addition amount,
Due to the restriction on taste, the limit is 5% of the dried product. Upon addition, a weak alkali salt may be dissolved in water and a predetermined amount of the solution may be mixed with the semi-cracked soybeans after pressing. Half-cracked soybeans absorb the solution quickly, but if the added solution is heated beforehand, it absorbs more quickly.

Further, the effect of improving the resilience is also exhibited when water alone is added.

The half-cracked soybean pressed product thus treated is then subjected to a drying treatment. The purpose of the drying is to remove excess water so that the processed semi-cracked soybean product can be stored for a long period at room temperature or refrigerating temperature. When stored at room temperature
Dry to 15% or less, and 22% or less when stored refrigerated. An efficient dryer is suitable because there is little friction between grains. Consider the heating odor and charring of the product when drying.
It is preferably 150 ° C or lower. In addition, if half-cracked soybeans with a water content of 15 to 22% are hermetically packaged in a packaging material with an excellent oxygen-shielding property together with a deoxidant having an appropriate absorption capacity, long-term storage is possible even at room temperature.

The processed half-cracked soybean product thus obtained does not include a seed coat and a hypocotyl, has a thickness of 1.0 to 2.5 mm, and has a substantially disc-like shape.

(Example) Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1 50 kg of large grain gold crane soybean (produced in Nagano Prefecture) from which foreign substances and foreign substances were removed and particle size was selected was preheated with hot air at 80 ° C. for 5 minutes,
The seed coat was peeled off with a grinding type dehulling machine to obtain half-cracked soybeans. Next, with a wind sorter, half-split soybean cotyledon and seed coat, hypocotyl, powder,
The crushed pieces were separated to obtain 42 kg of carefully selected half-cracked soybeans (thickness average 3.8 mm). Subsequently, 3 kg / cm ² of saturated steam was contacted and steamed under normal pressure for 10 minutes. Then, it was immediately passed between two rolls having an interval of 1.9 mm to perform a flattening process. Pressurized half-cracked soybeans with hot air at 90 ° C
The resulting mixture was dried until its content reached%, to obtain 41 kg of a half-crack processed soybean product. When the nitrogen dissolution index (NSI) and the thickness were measured, they were 41% and 2.3 mm, respectively.

Example 2 100 kg of the same carefully selected half-cracked soybean as in Example 1 was steamed under normal pressure for 20 minutes using saturated steam of 5 kg / cm ² .
Next, it was passed between rolls having an interval of 1.2 mm and pressed to obtain 108 kg of a half-crack processed soybean product. The water content and NSI measured were 18.5% and 25%, respectively. After cooling the treated product, it was hermetically packaged using a packaging material (a laminated film containing vinylidene chloride) having a high oxygen shielding property together with an oxygen scavenger.

Example 3 30 kg of carefully selected half-cracked soybean (medium grain Akita Hokkaido average thickness 3.3 mm) obtained by dehulling, and removing seed coat, hypocotyl, small pieces, and powder, to 2 kg / cm ² of saturated steam Was sprayed under normal pressure and steamed for 30 minutes. Subsequently, it was pressed with a roller having an interval of 0.7 mm, then mixed with 6 kg of hot water at 80 ° C., and dried with hot air at 90 ° C. until the water content became 15% to obtain a half-crack processed soybean product. When the thickness was measured, it was 1.3 mm.

Example 4 100 kg of half-divided soybeans (thickness average 3.1 mm) of selected and selected Chinese medium-sized soybeans were steam-treated for 5 minutes using 4 kg / cm ² of saturated steam. Subsequently, it was subjected to a pressing treatment with a roller having an interval of 0.5 mm. After that, add 15 kg of weak alkaline salt solution (sodium carbonate 1.5%, sodium hydrogen carbonate 2.5%, disodium phosphate 12-hydrate 13%) and dry with hot air at 120 ° C until the water content becomes 20%. A cracked soybean processed product was obtained. Nitrogen solubility index and thickness were measured to find 49
% Was 1.1 mm.

Example 5 100 kg of small-sized soybeans (thickness average 3.1 mm) of selected and carefully selected Chinese soybeans were steamed for 5 minutes using 4 kg / cm ² of saturated steam. Subsequently, it was subjected to a pressing treatment with a roller having an interval of 0.8 mm. After that, add 15 kg of weak alkaline salt solution (sodium carbonate 1.5%, sodium hydrogen carbonate 2.5%, disodium phosphate 12-hydrate 13%) and dry with hot air at 120 ° C until the water content becomes 20%. A cracked soybean processed product was obtained. Nitrogen solubility index and thickness were measured to find 42
% Was 1.4 mm.

Example 6 The same raw material as in Example 5 was steamed and pressed under the same conditions as in Example 5. Then, 5% aqueous sodium hydrogencarbonate solution 20
kg was added and dried with hot air at 90 ° C. until the water content became 15% to obtain a half-crack processed soybean product.

Comparative Experimental Example 1 The boiled and softened properties of the half-cracked soybean and the processed product of the half-cracked soybean were compared by conducting a sensory test. The results are shown in Table 1. Sample 1 is an untreated half-cracked soybean obtained in Example 1, Sample 2 is a half-cracked soybean processed product obtained in Example 1 by steaming without pressing, and immediately drying. Sample 3 is an example. The half-cracked soybean processed product obtained in No. 1 and Sample 4 are the half-cracked soybean processed products obtained by pressing the rolls at 1.2 mm intervals in Example 1.

Comparative Experimental Example 2 The water absorption of the processed half-cracked soybean product when immersed in water at 25 ° C. for 30 minutes was measured. The results are shown in Table 2. Sample 1 is an untreated half-cracked soybean obtained in Example 3, Sample 2 is a processed half-cracked soybean obtained in Example 3 by steaming immediately without pressing, and then drying. Sample 3 is Example 3 It is a half-split soybean processed product obtained in. In addition, about the ripening method, it carried out similarly to the comparative example 1.

Comparative Experimental Example 3 A processed product of half-cracked soybean to which sodium hydrogencarbonate was added was subjected to a sensory test to compare the boiled and softened properties. The results are shown in Table 3. The sensory test method and the boil-ripening method are the same as those in Comparative Experimental Example 1. Sample 1 is a half-cracked soybean processed product obtained in Example 6 without adding a sodium hydrogen carbonate solution, Sample 2 is a half-cracked soybean processed product obtained in Example 6,
Sample 3 is a processed product of half-cracked soybean obtained in Example 6 by adding 10 kg of a 5% sodium hydrogen carbonate solution. In addition,
The ripening method was the same as in Comparative Experimental Example 1.

Comparative Experimental Example 4 Under the raw materials and processing conditions in Example 1, only the pressing interval was changed to obtain half-cracked soybeans having different thicknesses. These were boiled, the thickness was measured, and the resilience was compared. At the same time, the hardness was also compared by a sensory test. The results are shown in Table 4.

Comparative Experimental Example 5 The half-cracked soybeans used in Example 1 were boiled at different times to obtain processed products having different NSIs, which were stored at 37 ° C. for 90 days, and the change in flavor was examined. The results are shown in Table 5.

(Effects of the Invention) The processed semi-cracked soybean product of the present invention can be stored for a long period of time at room temperature or refrigerating temperature, and can be boiled for a very short time without substantially impairing the original taste of boiled soybean. , Provides great convenience in cooking.

Claims (8)

[Claims] 1. A thickness of 1.0 to 2.5 that does not include a seed coat and a hypocotyl.
A semi-crack processed soybean product with a substantially disk-like shape in mm and a nitrogen solubility index of 50% or less. 2. A thickness of 1.0 to 2.5 that does not include a seed coat and a hypocotyl.
A semi-crack processed soybean product that has a substantially disk-like shape in mm, a nitrogen solubility index of 50% or less, and contains a weak alkali salt. 3. The processed half-split soybean product according to claim 2, wherein the weak alkali salt is one kind or a mixture of two or more kinds selected from the group consisting of sodium hydrogen carbonate, sodium carbonate and disodium phosphate. 4. The total amount of weak alkali salts is 5% based on the solid matter.
The half-crack processed soybean product according to claim 2, which is as follows. 5. Hemispherical cotyledons obtained by separating seed coat and hypocotyl from whole soybeans are steamed and pressed so that the nitrogen dissolution index after treatment is 50% or less and the thickness becomes 1.0 to 2.5 mm. A process for producing a half-crack processed soybean product, characterized by being subjected to flattening. 6. Hemispherical cotyledons obtained by separating seed coat and hypocotyl from whole soybeans are steamed and pressed so that the nitrogen dissolution index after treatment is 50% or less and the thickness becomes 1.0 to 2.5 mm. A method for producing a half-crack processed soybean product, which comprises adding and treating water or a weak alkaline salt solution. 7. The process for producing a half-crack processed soybean product according to claim 6, wherein the weak alkali salt is one or a mixture of two or more selected from the group consisting of sodium hydrogen carbonate, sodium carbonate and disodium phosphate. Law. 8. The method for producing a half-crack processed soybean product according to claim 6, wherein the addition amount of the weak alkali salt is 5% or less of the dry product.