JPH1084901A - Production of vinegard soybean powder - Google Patents
Production of vinegard soybean powderInfo
- Publication number
- JPH1084901A JPH1084901A JP8267962A JP26796296A JPH1084901A JP H1084901 A JPH1084901 A JP H1084901A JP 8267962 A JP8267962 A JP 8267962A JP 26796296 A JP26796296 A JP 26796296A JP H1084901 A JPH1084901 A JP H1084901A
- Authority
- JP
- Japan
- Prior art keywords
- acetic acid
- soybean
- paste
- mixed
- added
- 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.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 50
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 title abstract description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 110
- 238000000227 grinding Methods 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 6
- 229920001353 Dextrin Polymers 0.000 claims abstract description 5
- 239000004375 Dextrin Substances 0.000 claims abstract description 5
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000019425 dextrin Nutrition 0.000 claims abstract description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000283763 Acetobacter aceti Species 0.000 claims abstract description 4
- 235000007847 Acetobacter aceti Nutrition 0.000 claims abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 3
- 239000000052 vinegar Substances 0.000 claims description 35
- 235000021419 vinegar Nutrition 0.000 claims description 35
- 239000007864 aqueous solution Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 8
- 235000012970 cakes Nutrition 0.000 claims description 7
- 150000001720 carbohydrates Chemical class 0.000 claims description 7
- 239000000783 alginic acid Substances 0.000 claims description 6
- 235000010443 alginic acid Nutrition 0.000 claims description 6
- 229920000615 alginic acid Polymers 0.000 claims description 6
- 229960001126 alginic acid Drugs 0.000 claims description 6
- 150000004781 alginic acids Chemical class 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 5
- 229920001525 carrageenan Polymers 0.000 claims description 5
- 229940113118 carrageenan Drugs 0.000 claims description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 235000021463 dry cake Nutrition 0.000 claims description 2
- 239000012752 auxiliary agent Substances 0.000 claims 1
- 238000011049 filling Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- BMFMQGXDDJALKQ-BYPYZUCNSA-N Argininic acid Chemical compound NC(N)=NCCC[C@H](O)C(O)=O BMFMQGXDDJALKQ-BYPYZUCNSA-N 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 238000010298 pulverizing process Methods 0.000 description 4
- 241000589220 Acetobacter Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 150000001242 acetic acid derivatives Chemical class 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229920001586 anionic polysaccharide Polymers 0.000 description 1
- 150000004836 anionic polysaccharides Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 238000009335 monocropping Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000012254 powdered material Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、水に懸濁する際の
分散性と安定性に優れ、かつ、食味の良い“酢大豆飲
料”の調製に用い得る粉末酢大豆の製造方法に関する。TECHNICAL FIELD The present invention relates to a method for producing powdered vinegar soybean which is excellent in dispersibility and stability when suspended in water and which can be used for preparing a tasteful "vinegar soybean beverage".
【０００２】[0002]
【従来の技術】生大豆を食酢に漬け込んで、いわゆる
“酢大豆”として食することは、わが国では古くから行
われてきた。現在も、健康食品的な伝統食品として親し
まれている。しかし、その需要量は多くはない。2. Description of the Related Art It has long been practiced in Japan to soak raw soybeans in vinegar and eat them as so-called "vinegar soybeans". It is still popular as a health food traditional food. However, the demand is not large.
【０００３】[0003]
【発明が解決しようとする課題】酢大豆の名前がよく知
られている割りに、愛用者が少なく、需要が限られてい
るのは、食酢の刺激臭と大豆独特のえぐみの為に、その
嗜好性がよくないことに原因があると考えられる。ま
た、健康食品的な需要をさらに喚起するためには、わが
国の食生活で不足しがちなカルシウムを多く含有する食
品としたい。そこで本願発明者らは、先に、酢大豆の嗜
好性の改善を図るとともに、カルシウム含量を増強し、
かつ、保存性に優れた乾燥酢大豆食品の製造方法を開発
して特許出願した（特願平７−２８６４７５号）。さら
に、こうした栄養素と食味性に優れた乾燥酢大豆を粉末
化製品とすることを課題とした。[Problems to be Solved by the Invention] Despite the well-known name of vinegar soybean, there are few patrons and the demand is limited because of the irritating smell of vinegar and the unique soybean soup, It is considered that the cause is that the palatability is not good. In order to further stimulate demand for health foods, foods that contain a lot of calcium, which tends to be insufficient in Japanese diet, are desired. Therefore, the present inventors, first, while improving the taste of vinegar soybean, to enhance the calcium content,
In addition, a method for producing a dried vinegar soybean food having excellent storage stability was developed and a patent application was filed (Japanese Patent Application No. 7-286475). Further, it was another object of the present invention to make such a dried vinegar soybean excellent in nutrients and taste as a powdered product.
【０００４】[0004]
【課題を解決するための手段】基本的には、原料脱脂大
豆に酢酸水溶液を加えて‘酢合わせ’し、これに醗酵性
糖質と粉末化助剤とを加えてペーストとし、酢酸菌を接
種して酢酸醗酵し、減圧下に加熱乾燥して多孔質スポン
ジ状の酢大豆乾燥ケーキを得、これを粉砕して粉末酢大
豆を得る、という方法である。Basically, an aqueous solution of acetic acid is added to the raw defatted soybeans and the mixture is vinegared. The fermentable saccharide and a powdering aid are added to form a paste. Inoculation, fermentation with acetic acid, heat drying under reduced pressure to obtain a porous sponge-shaped vinegar soybean dried cake, and pulverizing this to obtain powdered vinegar soybean.
【０００５】[0005]
【発明の実施の形態】以下、各工程ごとにさらに詳細に
述べる。 （イ）脱脂大豆に酢酸水溶液を加えて混合・浸潤し、醗
酵性糖質と粉末化助剤とを加えて混合磨砕してペースト
状物とする工程：脱脂大豆１部に０．６〜１．２％（Ｗ
／Ｗ）濃度の酢酸水溶液１．５〜２．０部を加えて混合
・浸潤し、この混合・浸潤物に対して３〜６％（Ｗ／
Ｗ）の醗酵性糖質と１０〜１２％（Ｗ／Ｗ）の粉末化助
剤とを加えて混合磨砕してペースト状物とする。DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, each step will be described in more detail. (A) A process of adding an aqueous acetic acid solution to defatted soybeans, mixing and infiltrating the mixture, adding a fermentable saccharide and a powdering aid, mixing and grinding to form a paste-like product: 0.6 to 1 part of defatted soybeans 1.2% (W
/ W) aqueous solution of acetic acid at a concentration of 1.5 to 2.0 parts, mixed and infiltrated, and 3 to 6% (W /
The fermentable saccharide of W) and a powdering aid of 10 to 12% (W / W) are added and mixed and ground to form a paste.
【０００６】原料として脱脂大豆を選んだのは、通常の
酢漬け大豆よりも長期間の保存を想定し、油脂が酸化さ
れて食味を害したり、また、酸敗油の毒性が発現された
りすることを避けるためである。The reason why defatted soybeans were selected as raw materials is that storage is assumed to be longer than ordinary pickled soybeans, and that oils and fats are oxidized to impair the taste and that the toxicity of rancid oil is exhibited. This is to avoid.
【０００７】ここで使用する酢酸水溶液としては、合成
酢酸の水溶液を使用し、醸造酢の使用は避ける。ここで
醸造酢を用いると、次の工程の酢酸醗酵の段階で接種さ
れた酢酸菌の増殖が悪くなるからである。その理由は判
然としないが、植物栽培で見られる連作障害や嫌地現象
に似たような現象が酢酸菌の培養でも起こり得るのかも
知れない。As the acetic acid aqueous solution used here, an aqueous solution of synthetic acetic acid is used, and the use of brewed vinegar is avoided. This is because if brewed vinegar is used, the growth of the acetic acid bacteria inoculated in the acetic acid fermentation stage of the next step becomes worse. The reason is not clear, but it is possible that phenomena similar to the continuous cropping failure and unfavorable land phenomenon seen in plant cultivation may occur in acetic acid bacteria culture.
【０００８】該酢酸水溶液中の酢酸濃度は、０．５〜
２．０％（Ｗ／Ｗ）、より好ましくは、０．６〜１．２
％（Ｗ／Ｗ）とする。これより薄いと‘酢に漬け込む’
処理効果がなくなるし、酢酸濃度が高すぎると嗜好性が
悪くなる。原料脱脂大豆に対して１．５〜２．０倍量の
酢酸水溶液を加えて常温に２４〜４８時間保持した後、
次の工程へ進める。The acetic acid concentration in the acetic acid aqueous solution is 0.5 to
2.0% (W / W), more preferably 0.6 to 1.2
% (W / W). If thinner than this, 'dip into vinegar'
The treatment effect is lost, and if the acetic acid concentration is too high, the palatability deteriorates. After adding 1.5 to 2.0 times the amount of acetic acid aqueous solution to the raw material defatted soybean and keeping it at room temperature for 24 to 48 hours,
Proceed to the next step.
【０００９】ここで使用する醗酵性糖質は、酢酸菌によ
って醗酵され得る糖質ならばいずれでもよいが、製品の
風味、価格等の点でブドウ糖か麦芽糖が好ましい。使用
量は前記の脱脂大豆−酢酸水溶液の混合・浸潤物に対し
て３〜６％（Ｗ／Ｗ）程度が好ましい。The fermentable carbohydrate used here may be any carbohydrate that can be fermented by acetic acid bacteria, but glucose or maltose is preferred in view of the flavor and price of the product. The amount used is preferably about 3 to 6% (W / W) based on the mixture / infiltration of the defatted soybean-acetic acid aqueous solution.
【００１０】ここで使用する粉末化助剤は、デキストリ
ン５５部、セルロースパウダー１２部、アルギン酸また
はカラギーナン１９部、および、炭酸カルシウム１４部
からなる混合物であることが好ましい。かなり複雑な粉
末化助剤の組成であるが、数多くの試行実験に基づいて
かかる素材と組成比を選定した。上記のうち、アルギン
酸はカラギーナンによって置換しても製品に差は見られ
ない。しかし、その他多くの陰イオン型の多糖類につい
ては、アルギン酸またはカラギーナンのような好ましい
結果が得られなかった。The powdering aid used here is preferably a mixture consisting of 55 parts of dextrin, 12 parts of cellulose powder, 19 parts of alginic acid or carrageenan, and 14 parts of calcium carbonate. Although the composition of the powdering aid is quite complicated, such materials and composition ratios were selected based on numerous trial experiments. Of the above, there is no difference in the product when alginic acid is replaced by carrageenan. However, for many other anionic polysaccharides, favorable results such as alginic acid or carrageenan were not obtained.
【００１１】前記の粉末化助剤の使用量は、前記の脱脂
大豆−酢酸水溶液の混合・浸潤物に対して１０〜１２％
（Ｗ／Ｗ）程度である。脱脂大豆−酢酸水溶液の混合・
浸潤物に対して３〜６％（Ｗ／Ｗ）の醗酵性糖質と１０
〜１２％（Ｗ／Ｗ）の粉末化助剤とを加えて混合磨砕し
てペースト状物とすれば、該ペースト状物のｐＨは５．
５〜５．８となる。ｐＨがこれよりも低いときには、炭
酸カルシウムの粉末を追加してｐＨの補正を行う。上記
のように粉末化助剤を加えてから混合磨砕してペースト
状とする手段は、石臼・ミキサー・アトマイザー・ボー
ルミル等、常用される器機を用い得る。その際、出来る
だけ短時間内に磨砕を終了することが望ましく、磨砕に
３０分間以上を要するようだと食味に悪影響が見られ
る。かくして得られる混合磨砕したペースト状物を８０
〜８５℃に加温して３〜５分間保って滅菌し、次の工程
に送る。The amount of the powdering aid used is 10 to 12% based on the mixture and infiltration of the defatted soybean-acetic acid aqueous solution.
(W / W). Mixing defatted soybean-acetic acid aqueous solution
3-6% (W / W) of fermentable carbohydrate and 10
-12% (W / W) of a powdering aid and mixing and grinding to form a paste, the pH of the paste is 5.
5 to 5.8. If the pH is lower than this, the pH is corrected by adding calcium carbonate powder. As described above, as a means for adding a powdering aid, mixing and grinding to form a paste, a commonly used device such as a stone mill, a mixer, an atomizer, and a ball mill can be used. At this time, it is desirable to finish the grinding in as short a time as possible, and if grinding takes more than 30 minutes, the taste is adversely affected. The mixed and ground paste obtained in this way is
Warm to ~ 85 ° C and keep for 3-5 minutes to sterilize and send to the next step.
【００１２】（ロ）前記ペースト状物に酢酸菌を接種し
て酢酸醗酵を行う工程：前記（イ）の工程で得られた滅
菌されたペースト状物に酢酸菌を接種し、２５〜３０℃
で１５〜２０日間酢酸醗酵を行う。ここで用いる酢酸菌
は、醸造酢製造用に用いられる様々な菌種が使用可能で
あるが、通常はアセトバクター・アセチ（Acetobacter
aceti subsp. aceti) の標準株でよい。この酢酸醗酵処
理で、ペースト状物培地のｐＨは４．３〜４．５程度に
低下するのが通常である。(B) A step of inoculating acetic acid bacteria into the paste-like material to perform acetic acid fermentation: Inoculating acetic acid bacteria into the sterilized paste-like material obtained in the above-mentioned step (a), at 25 to 30 ° C.
For 15 to 20 days. As the acetic acid bacterium used here, various strains used for the production of brewed vinegar can be used, but usually, Acetobacter acetyl ( Acetobacter) is used.
aceti subsp. aceti) may be a standard strain of. In this acetic acid fermentation treatment, the pH of the paste medium is usually lowered to about 4.3 to 4.5.
【００１３】（ハ）前記酢酸醗酵終了後のペースト状物
に粉末化助剤を補填・混合する工程：前記（ロ）の工程
で得られた酢酸醗酵終了後のペースト状物に前記の粉末
化助剤を１．５〜２．０％（Ｗ／Ｗ）補填して混合す
る。(C) a step of supplementing and mixing a powdering aid into the paste obtained after the completion of the acetic acid fermentation: the above-mentioned powdered material is added to the paste obtained after the completion of the acetic acid fermentation obtained in the above step (b). Auxiliaries are mixed with 1.5-2.0% (W / W) make up.
【００１４】（ニ）前記粉末化助剤補填ペースト状物を
減圧下に加熱乾燥して多孔質スポンジ状の酢大豆乾燥ケ
ーキを得る工程：前記（ハ）の工程で得られたペースト
状物を適当な容器に厚さ１０〜２０ｍｍとなるように広
げ、ついで該容器を真空乾燥機に移し、温度５０〜５５
℃、水銀柱２１０ｍｍ以下の減圧下に水分１０％程度と
なるまで乾燥する。上記のペースト状物を上記のような
雰囲気内に置くと、該ペースト状物に含有される炭酸カ
ルシウムと酢酸とが反応し、発生した炭酸ガスが緩やか
に発泡を始め、厚さ１０〜２０ｍｍのペーストが厚さ２
５〜４０ｍｍ程度まで膨化して、多孔質スポンジ状の乾
燥酢大豆ケーキが得られる。(D) A step of heating and drying the powdered assistant-supplemented paste under reduced pressure to obtain a porous sponge-shaped vinegar soybean dry cake: the paste obtained in the step (c) It is spread to a thickness of 10 to 20 mm in a suitable container, and then the container is transferred to a vacuum drier and heated to a temperature of 50 to 55 mm.
Dry at a temperature of 10 ° C. under a reduced pressure of 210 mm or less of mercury until the water content becomes about 10%. When the paste is placed in the atmosphere as described above, the calcium carbonate and acetic acid contained in the paste react with each other, and the generated carbon dioxide gas starts gently foaming to a thickness of 10 to 20 mm. Paste is thickness 2
By expanding to about 5 to 40 mm, a porous sponge-like dried vinegar soybean cake is obtained.
【００１５】（ホ）前記の多孔質スポンジ状の乾燥酢大
豆ケーキを粉末化する工程：次いで、前記の多孔質スポ
ンジ状の乾燥酢大豆ケーキを粉砕して、本願の粉末酢大
豆を得る。ここで使用する粉砕機としては、石臼・アト
マイザー・ボールミル等、常用される粉砕機を用い得
る。ここで大切なことは、粉砕直後の粉末酢大豆製品の
品温が４０℃を越えないような粉砕機と粉砕作業条件を
設定することである。粉砕直後の製品の品温が４０℃を
越えるような粉砕方法だと、製品の粉末酢大豆を水に懸
濁溶解する際に安定な懸濁液が得られず、２〜３分間で
沈澱し、固液分離を生じて商品価値を損ずるからであ
る。(E) Step of pulverizing the porous sponge-shaped dried vinegar soybean cake: Next, the porous sponge-shaped dried vinegared soybean cake is pulverized to obtain the powdered vinegar soybean of the present application. As the pulverizer used here, a commonly used pulverizer such as a stone mill, an atomizer, and a ball mill can be used. What is important here is to set a crusher and crushing operation conditions so that the product temperature of the powdered vinegar soybean product immediately after crushing does not exceed 40 ° C. If the pulverization method is such that the temperature of the product immediately after the pulverization exceeds 40 ° C., a stable suspension cannot be obtained when the powdered vinegar soybean is suspended and dissolved in water, and precipitates in 2 to 3 minutes. This is because solid-liquid separation occurs to impair the commercial value.
【００１６】以下に実施例をあげるが、本願発明を限定
するものではない。Examples are given below, but do not limit the present invention.
実施例１：脱脂生大豆１Ｋｇに１．０％（Ｗ／Ｗ）合成
酢酸水溶液１．８リットルを加えて混合し、室温に４８
時間静置した。これに、ブドウ糖１５０ｇと別に調製し
た粉末化助剤（デキストリン５５部、セルロースパウダ
ー１２部、アルギン酸１９部、および、炭酸カルシウム
１４部からなる混合物）３００ｇとを加えてミキサーで
混合してペースト状物とした後、８５℃に３分間加熱し
て滅菌した。次いで、該滅菌ペースト状物に別に培養し
たアセトバクター・アセチ（Acetobacter aceti subsp.
aceti) の種培養液２００ミリリットルを加えて混合
し、２８℃の室内に１５日間静置して酢酸醗酵させた。
醗酵終了時の培地のｐＨは４．３であった。Example 1 1.8 kg of a 1.0% (W / W) synthetic acetic acid aqueous solution was added to 1 kg of defatted raw soybean and mixed, followed by mixing at room temperature for 48 kg.
Let stand for hours. To this, 150 g of glucose and 300 g of a powdering aid (mixture consisting of 55 parts of dextrin, 12 parts of cellulose powder, 19 parts of alginic acid, and 14 parts of calcium carbonate) separately prepared and mixed with a mixer to obtain a paste-like substance. Then, it was sterilized by heating at 85 ° C. for 3 minutes. Then, Acetobacter aceti subsp.
aceti ) was added and mixed, and allowed to stand in a room at 28 ° C. for 15 days for acetic acid fermentation.
The pH of the medium at the end of the fermentation was 4.3.
【００１７】酢酸醗酵終了後の該ペースト状物に前記の
粉末化助剤６０ｇを加えて混和した後、３０ｃｍ×６０
ｃｍ大のアルミトレーに広げた。この時のペースト状物
の厚さは約１．８ｃｍであった。次いで、このトレーを
真空乾燥機に入れ、温度５０〜５３℃、水銀柱２００ｍ
ｍの減圧下に乾燥した。ここに得られた多孔質スポンジ
状の乾燥酢大豆ケーキの厚さは約３．０ｃｍ、含有水分
は９．８％であった。次いで、該乾燥酢大豆ケーキをア
ルミトレーから剥がし、粉砕機にかけて粉砕し、本願の
粉末酢大豆１．４Ｋｇを得た。得られた製品は、酢大豆
独特の刺激性のある酸味や大豆の青臭み・えぐみもな
く、かつ、水への懸濁性も良好なものであった。After the acetic acid fermentation was completed, 60 g of the above powdering aid was added to the paste-like material and mixed.
I spread it on a cm-sized aluminum tray. The thickness of the paste at this time was about 1.8 cm. Next, the tray was placed in a vacuum dryer, and the temperature was 50 to 53 ° C.
m under reduced pressure. The porous sponge-like dried vinegar soybean cake obtained here had a thickness of about 3.0 cm and a water content of 9.8%. Next, the dried vinegar soybean cake was peeled off from the aluminum tray and crushed with a crusher to obtain 1.4 kg of powdered vinegar soybean of the present invention. The obtained product had no irritating sourness peculiar to vinegar soybeans, no soybean odor or harshness, and also had good suspendability in water.
【００１８】実施例２：前記の実施例１に記載した粉末
酢大豆製造方法において、添加する醗酵性糖質として麦
芽糖を用い、粉末化助剤の構成成分としてアルギン酸に
替えて同量のカラギーナンを配合した粉末化助剤を用い
た他は実施例１と同様に製造した。得られた製品の量、
品質ともに実施例１の場合と有意な差が認められなかっ
た。Example 2 In the method for producing powdered vinegar soybean described in Example 1, maltose was used as the fermentable sugar to be added, and the same amount of carrageenan was used as a component of the powdering aid instead of alginic acid. Except for using the compounded powdering aid, it was produced in the same manner as in Example 1. The amount of product obtained,
No significant difference in quality was observed from the case of Example 1.
【００１９】[0019]
【発明の効果】以上説明したように、本願発明の製造方
法により、通常の酢大豆の刺激性のある酸味や、大豆の
青臭みやえぐみも無く、また、水に懸濁したときの分散
・溶解性に優れていて、容易に‘酢大豆飲料’として飲
用に供することができる粉末酢大豆を製造できる。As described above, according to the production method of the present invention, there is no irritating sourness of ordinary vinegar soybean, no soybean smell or harshness, and no dispersion or dispersion when suspended in water. It is possible to produce powdered vinegar soybean which has excellent solubility and can be easily drunk as a 'vinegar soybean beverage'.
Claims (5)
製造方法。 （イ）脱脂大豆１部に０．６〜１．２％（Ｗ／Ｗ）濃度
の酢酸水溶液１．５〜２．０部を加えて混合・浸潤し、
この混合・浸潤物に対して３〜６％（Ｗ／Ｗ）の醗酵性
糖質と１０〜１２％（Ｗ／Ｗ）の粉末化助剤とを加えて
混合磨砕してペースト状物とする工程 （ロ）前記ペースト状物に酢酸菌を接種して酢酸醗酵を
行う工程 （ハ）前記酢酸醗酵終了後のペースト状物に前記の粉末
化助剤を１．５〜２．５％（Ｗ／Ｗ）補填・混合する工
程 （ニ）前記の粉末化助剤補填ペースト状物を減圧下に加
熱乾燥して多孔質スポンジ状の酢大豆乾燥ケーキを得る
工程 （ホ）前記の多孔質スポンジ状の酢大豆乾燥ケーキを粉
砕して粉末化する工程1. A method for producing powdered vinegar soybean comprising the following steps: (A) 1.5 to 2.0 parts of an aqueous solution of acetic acid having a concentration of 0.6 to 1.2% (W / W) is added to 1 part of defatted soybean, mixed and infiltrated,
3-6% (W / W) of fermentable carbohydrate and 10-12% (W / W) of a powdering aid are added to the mixed and infiltrated material, and the mixture is ground to form a paste. (B) a step of inoculating acetic acid bacteria into the paste-like substance to perform acetic acid fermentation (c) adding 1.5 to 2.5% of the powdering aid to the paste-like substance after the completion of the acetic acid fermentation ( W / W) Step of filling and mixing (d) Step of heating and drying the powdered auxiliary agent-filled paste under reduced pressure to obtain a porous sponge-shaped vinegar soybean dried cake (e) The above-mentioned porous sponge Of pulverized vinegar soybean dry cake by grinding
部、セルロースパウダー１２部、アルギン酸またはカラ
ギーナン１９部、および、炭酸カルシウム１４部からな
る混合物であることを特徴とする請求項１記載の粉末酢
大豆の製造方法。2. The method according to claim 1, wherein said powdering aid is dextrin 55.
2. The method for producing powdered vinegar soybean according to claim 1, wherein the mixture is a mixture consisting of 12 parts of cellulose powder, 12 parts of cellulose powder, 19 parts of alginic acid or carrageenan, and 14 parts of calcium carbonate.
合成酢酸の水溶液であることを特徴とする請求項１記載
の粉末酢大豆の製造方法。3. The method for producing powdered vinegar soybean according to claim 1, wherein the acetic acid aqueous solution mixed and infiltrated into the defatted soybean is an aqueous solution of synthetic acetic acid.
セチ（Acetobacteraceti subsp. aceti) である請求項
１記載の粉末酢大豆の製造方法。4. The method according to claim 1, wherein the acetic acid bacterium to be inoculated is Acetobacter aceti ( Acetobacter aceti subsp. Aceti ).
は、麦芽糖であることを特徴とする請求項１記載の粉末
酢大豆の製造方法。5. The method for producing powdered vinegar soybean according to claim 1, wherein the fermentable sugar used is glucose or maltose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8267962A JPH1084901A (en) | 1996-09-17 | 1996-09-17 | Production of vinegard soybean powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8267962A JPH1084901A (en) | 1996-09-17 | 1996-09-17 | Production of vinegard soybean powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH1084901A true JPH1084901A (en) | 1998-04-07 |
Family
ID=17452019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8267962A Pending JPH1084901A (en) | 1996-09-17 | 1996-09-17 | Production of vinegard soybean powder |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH1084901A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000021384A1 (en) * | 1998-10-12 | 2000-04-20 | Kitii Corporation Ltd. | Fermented organic acid that changes cell and protein functions |
| KR20050014614A (en) * | 2003-07-31 | 2005-02-07 | 손용만 | A beans as vinegar use of fermataion method and a beans paste of manufacturing process |
| EP1215970A4 (en) * | 1999-10-01 | 2006-02-01 | Jeneil Biotech Inc | Soy milk compositions and methods of preparation |
| WO2008093846A1 (en) * | 2007-02-01 | 2008-08-07 | House Foods Corporation | Powdery soybean mixture |
| US7476408B2 (en) | 1999-10-01 | 2009-01-13 | Jeneil Biotech, Inc. | Method of preparing soy milk compositions |
| KR20190109799A (en) * | 2018-03-19 | 2019-09-27 | 농업회사법인 현대에프엔비 주식회사 | manufacturing method |
| WO2019240342A1 (en) * | 2018-06-12 | 2019-12-19 | 한채원 | Method for manufacturing vinegar foaming tablet for detoxification and slimming |
-
1996
- 1996-09-17 JP JP8267962A patent/JPH1084901A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6316035B1 (en) | 1998-10-12 | 2001-11-13 | Kitii Corporation Ltd. | Fermented organic acid that changes cell and protein functions and method of making |
| WO2000021384A1 (en) * | 1998-10-12 | 2000-04-20 | Kitii Corporation Ltd. | Fermented organic acid that changes cell and protein functions |
| US7476408B2 (en) | 1999-10-01 | 2009-01-13 | Jeneil Biotech, Inc. | Method of preparing soy milk compositions |
| EP1215970A4 (en) * | 1999-10-01 | 2006-02-01 | Jeneil Biotech Inc | Soy milk compositions and methods of preparation |
| KR20050014614A (en) * | 2003-07-31 | 2005-02-07 | 손용만 | A beans as vinegar use of fermataion method and a beans paste of manufacturing process |
| JPWO2008093846A1 (en) * | 2007-02-01 | 2010-05-20 | ハウス食品株式会社 | Soy mixed powder |
| WO2008093846A1 (en) * | 2007-02-01 | 2008-08-07 | House Foods Corporation | Powdery soybean mixture |
| AU2008211977B2 (en) * | 2007-02-01 | 2011-05-12 | House Foods Corporation | Powdery soybean mixture |
| CN101621937B (en) | 2007-02-01 | 2012-10-17 | 好侍食品株式会社 | Powdery soybean mixture |
| JP5190738B2 (en) * | 2007-02-01 | 2013-04-24 | ハウス食品株式会社 | Soy mixed powder |
| US9028904B2 (en) | 2007-02-01 | 2015-05-12 | House Foods Corporation | Method of preparing soybean mixed powder, method of preparing a solidified soybean food, and a method of preparing a packaged raw material for preparing a solidified soybean food |
| KR20190109799A (en) * | 2018-03-19 | 2019-09-27 | 농업회사법인 현대에프엔비 주식회사 | manufacturing method |
| WO2019240342A1 (en) * | 2018-06-12 | 2019-12-19 | 한채원 | Method for manufacturing vinegar foaming tablet for detoxification and slimming |
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