JP2000004816A - Edible paste of pickled soybean and green tea - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an edible paste of improved taste, comprising pickled soybean and green tea. SOLUTION: This method keeps raw soybean pickled for several months in a closed container, and adds green tea and water to the pickled soybean while it is being milled into paste. This produces pickled soybean paste deodorized and neutralized. When there is residual odor, it is treated further with juice of citrus fruits (e.g. orange or lemon). This produces multi-purpose pickled soybean/green tea paste deodorized and neutralized. The food products obtained by secondarily processing the paste include beverages, sauces, jams, dressings, and cooking paste. The paste can be dried into powder for multi-purpose health foods.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[Industrial application] Pickled soybeans are regarded as easy and unrivaled health foods, and are commercially available. However, as a major drawback, the smell that smells nose and the unpleasant taste are generally not preferred.

[0002] The present invention deodorizes and neutralizes the odor and odor of vinegar and makes it easier to use as a food material without losing nutrients.

[0003]

2. Description of the Related Art Conventionally, in the processing of soybean foods, steaming or heating is often performed, and soybean components are lost.

[0004] The present invention starts with pickling raw or dried soybeans in vinegar, and can be used for beverages and foods as is without steaming or baking.

[0005] As a method of sterilization, since the period of pickling is sealed for about one month, it is naturally sterilized by the action of acetic acid.

[0006]

The sour and sour taste peculiar to pickled soybeans does not disappear even when heat is applied, so that it is difficult to use the raw paste as it is in food materials.

[0007] Unless vinegar soybeans or raw paste crushed into fine granules are made into foods that are easy to eat, the purpose as a food material for health cannot be achieved.

[0008]

Means for Solving the Problems The acid odor and fresh odor of the vinegar soybean, which is crushed with a mixer, mixed with green tea and further added with water, is neutralized with green tea and deodorized. Further, the odor that remains faintly at the time of the secondary processing is treated with lemon or the like of citrus juice.

[0009]

Example: Soybeans that have been washed and well-dried are soaked in vinegar, sealed, and soaked in a cool, dark place for at least one month so that the quality of soybeans and vinegar does not change. In this case, the vinegar is brewed. Use vinegar.

The pickled soybeans after a certain period of time are taken out and crushed into fine particles with a mixer. At this time, a small amount of green tea is mixed, water is added so as to form a paste, and the mixture is mixed and the hardness is adjusted. Obtain a soybean and green tea paste.

(Example 1) A raw juice containing vinegar soybean green tea can be prepared from this raw paste by mixing honey with the paste and passing through a thin sieve with water.

(Example 2) When this paste is combined with citrus fruits and various fruit juices and other materials, the use of jams and creams in addition to beverages is widened.

[0013]

EFFECT OF THE INVENTION For those who dislike vinegar, those who dislike the sour taste of soybeans, and those who are hard to bite even if they eat vinegar soybeans, especially for the elderly, as drinks and soft foods ,
It was easy to eat.

Claims (4)

[Claims] [1] Soybeans are used fresh or dried. 2. Green tea is used as a neutralizing agent for sour and sour tastes of pickled soybeans. 3. A food or beverage is prepared using pickled soybeans, green tea paste or powder. 4. The residual odor is treated with fruit juice of perilla and pericarp.