JP2003009798A - Method for immersion treatment of soybean - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable sufficient extraction of protein from soybeans by using an immersing water different from ordinary water as immersing water for the soybeans to increase the water absorbing percentage of the soybeans. SOLUTION: In an immersion treating method for soybeans allowing the soybeans to absorb water by dipping them in immersing water, the soybeans are subjected to two times of immersion treatment. The first immersion treatment is carried out with an electrolytic alkaline water as immersing water for a specified time. The subsequent second immersion treatment is carried out by using a new electrolytic water as immersing water, instead of the immersing water used in the first immersion treatment, for a specified time.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a soybean dipping treatment method.

[0002]

2. Description of the Related Art As one step for producing tofu by extracting protein from soybean, there is a soybean dipping treatment step in which soybean is soaked in soaking water to absorb water. In the dipping treatment step, the soybeans are allowed to absorb water sufficiently to destroy the protein bodies in the soybeans and facilitate the extraction of the proteins stored in the protein bodies.

The protein body in soybean has a diameter of 5μ
intracellular granules of m to 8 μm, containing 6
Stores 0% to 70%. Therefore, in order to extract the protein from soybean sufficiently and efficiently, it is important to destroy the protein body in soybean and sufficiently extract the protein stored in the protein body. Also,
Since the protein body has the property of destroying when it absorbs water and swells, the higher the water absorption rate of soybean, the greater the amount of protein extracted.

[0004]

As described above, in order to sufficiently and efficiently extract protein from soybean and increase the amount of protein extracted, it is necessary to increase the water absorption rate of soybean in the dipping treatment step.

However, in the soaking process of soybean, generally, general well water such as natural well water or tap water (referred to as general water) is used as the soaking water.
The water absorption of soybeans in the dipping process has reached the limit. Therefore, in order to overcome the limit of the water absorption rate of soybean, it is necessary to adopt water having high permeability to soybean, unlike ordinary water, as the immersion water.

As an example of using water different from ordinary water as the soybean soaking water, there is an example of using alkaline ionized water, as shown in JP-A-63-44860. The soybean soaking treatment method disclosed in the publication is converted to alkaline ionized water by electrolytically treating soaking water after soaking the soybeans, and as regenerated alkaline water, soybeans are soaked in the immersed water. It is circulated and supplied to the soybeans for soaking the soybeans.

In the dipping treatment method, when soybeans containing preservatives and other additives are soaked in water, the dipping water exhibits acidity and impairs the dipping effect on soybeans. By adopting alkaline ionized water as water, the water after immersion is further electrolyzed to be regenerated into alkaline ionized water, and the regenerated alkaline ionized water is circulated in the immersion water during immersion, and during this immersion treatment, The umami component, which is said to be extracted from soybean into alkaline ionized water, is intended to be incorporated into soybean from the regenerated alkaline water and collected.

Therefore, the dipping treatment method is not intended to enhance the water absorption of soybean and sufficiently promote the swelling and destruction of the protein body. The purpose of the present invention is to increase the water absorption rate of soybeans by using soaking water different from general water as soybean soaking water, and to sufficiently extract protein from soybean, to sufficiently promote the swelling and destruction of the protein body. It is in.

[0009]

The present invention relates to a soybean dipping treatment method, and a soybean dipping treatment method according to the present invention is a soybean dipping treatment in which soybeans are made to absorb water. The method involves soaking soybeans twice.

Therefore, the immersion treatment method according to the present invention is
In the first soaking treatment of soybean, electrolytically generated alkaline water was used as the soaking water, and the soaking treatment was performed for a predetermined time. In the second soaking treatment of soybean, the soaking water used in the first soaking treatment was used. Instead, new electrolytically generated alkaline water is adopted as the immersion water, and the immersion treatment is performed for a predetermined time.

In the dipping treatment method according to the present invention, the first dipping treatment of soybean is 5 hours or less, the subsequent second dipping time is 3 hours or less, and the total of both dipping treatment times is 5 hours. It is preferable to set it in the range of 8 hours to 8 hours. In the immersion treatment method, the electrolytically generated alkaline water used as the immersion water has a pH in the range of 8.5 to 10.5 generated on the cathode chamber side in the diaphragm electrolysis using tap water as the electrolyzed water. Alkaline water is preferred.

[0012]

The function and effect of the invention The present inventor examined the water absorption state of soybean when electrolytically generated alkaline water was used as the soybean immersion water as in the immersion treatment method according to the present invention. When the immersion treatment time is within the predetermined time range, the electrolytically generated alkaline water has a higher water absorption rate than ordinary water and increases over time. It was found that when the time was reached, it dropped sharply and approached the limit.

From these findings, in the present inventors, in the electrolytically generated alkaline water adopted as the soybean soaking water, the permeation function for soybean related to the water absorption of soybean disappears after a predetermined time. I knew that there was.
Therefore, in the dipping treatment method according to the present invention, the soaking treatment of soybeans with electrolytically generated alkaline water is performed in two steps, and in the second dipping treatment, the dipping water used in the first dipping treatment is replaced. Then, a new electrolytically generated alkaline water is adopted as the immersion water and the immersion treatment is performed for a predetermined time.

Therefore, according to the immersion treatment method of the present invention, the permeation function of the electrolytically generated alkaline water can be sufficiently exhibited in the first immersion treatment, and a new immersion treatment can be performed in the second immersion treatment. It is possible to fully exert the permeation function of electrolytically generated alkaline water, and thus, the water absorption rate of soybean,
This can be further improved as compared with the case of the immersion treatment with general water or the case of the immersion treatment of electrolytically generated alkaline water only once.

In the immersion treatment method according to the present invention, the limit of the permeation function of the electrolytically generated alkaline water in the first immersion treatment is about 5 hours, and the electrolytically generated alkaline water in the second immersion treatment is limited. The limit of water penetration is about 3 hours.

From the above, in the immersion treatment method according to the present invention, the first immersion treatment is set to 5 hours or less, the subsequent second immersion treatment is set to 3 hours or less, and the total of both immersion treatment times. It is preferable to adopt an embodiment in which is within a range of 5 hours to 8 hours. In this case, in the immersion treatment method, the electrolytically-generated alkaline water adopted as the immersion water is alkaline water produced on the cathode chamber side in the diaphragm electrolysis with tap water as the electrolyzed water, and pH
Is preferably in the range of 8.5 to 10.5.

[0017]

Example In this example, tap water (immersion water 1), electrolytically generated alkaline water (pH
9: Immersion water 2), electrolysis generated alkaline water (pH 10: immersion water 3), electrolysis generated acidic water (pH 5: immersion water 4), electrolysis generated acidic water (pH 3: immersion water 5) Then, the soybeans were soaked and the soybeans were made to absorb water, and an immersion treatment experiment was conducted. Of the electrolyzed water, electrolyzed alkaline water (pH 9) and electrolyzed acidic water (pH 5) are electrolyzed water produced on the cathode chamber side and the anode chamber side under the same electrolysis conditions. The generated alkaline water (pH 10) and the electrolytically generated acidic water (pH 3) are electrolytically generated water generated on the cathode chamber side and the anode chamber side under the same electrolysis conditions different from the above.

(Experiment 1): In this experiment,
Five selected soybean groups (weight 10 g) having substantially the same particle diameter were prepared corresponding to the immersion water, and each of these test samples was immersed in 50 mL of each immersion water for 8 hours to allow the soybean sample to be aged over time. Water absorption was measured. In the measurement of the water absorption of soybean, the water content g per 100 g of soybean was measured. The results obtained are shown in Table 1.

[0019]

[Table 1]

As is clear from Table 1, the water absorption of soybean increased with time in all the immersion water, but the water absorption rate gradually decreased after the immersion time of about 5 hours. Then, it can be confirmed that the water absorption amount is approaching the limit when the immersion time exceeds 8 hours.

Further, in the type of immersion water, the water absorption of soybean,
From the order of high water absorption, electrolytically generated alkaline water (p
H9: Immersion water 2), electrolytically generated alkaline water (pH 10: immersion water 3), tap water (immersion number 1), electrolytically generated acidic water (p
H5: Immersion water 4), electrolytically generated acidic water (pH 3: immersion water)
Is.

The water absorption state of soybeans tends to be the same with electrolyzed alkaline water (pH 9: soaked water 2) and electrolyzed alkaline water (pH 10: soaked water 3) which are soaked waters having a high water absorption and water absorption rate. It is confirmed that in both electrolyzed alkaline waters, the increase in the water absorption rate after the immersion time of about 5 hours is further reduced as compared with the other immersion waters. This fact is presumed to be the limit of the penetration function of electrolytically generated alkaline water into soybeans, as the soaking time rapidly decreased around 5 hours.

(Experiment 2): In this experiment, referring to the results of Experiment 1, the soaking treatment of soybeans was performed before and after the soaking time of 5 hours. I came to the idea of performing the immersion treatment twice, and tried the experiment.

In this experiment, the soybean group prepared in Experiment 1 was used as a sample, and tap water (immersion water 1), electrolytically-generated alkaline water (pH 9: immersion water 2), electrolysis was used as the immersion water. 3 of generated alkaline water (pH 10: immersion water 3)
Immersion water was used as the type.

In the first immersion treatment of each soybean as a sample, tap water (immersion water 1), electrolytically generated alkaline water (pH 9: immersion water 2), electrolytically generated alkaline water (pH 10: immersion) was used as the immersion water. Water 3) is adopted respectively, and the immersion treatment is carried out for 5 hours. At the time when the immersion time has passed 5 hours, the immersion water used is replaced with new immersion water identical to these, The immersion treatment was further continued, and the immersion treatment was performed for 8 hours in total.

The water absorption of soybean, which is each sample, in each immersion water was measured. In the measurement of water absorption of soybean,
In the same manner as in Experiment 1, the water content g per 100 g of soybean was measured. The obtained results are shown in Table 2.

[0027]

[Table 2]

As is apparent from Table 2, the tendency of the water absorption amount and the water absorption rate of soybean before the immersion time of 5 hours is exactly the same as that in Experiment 1. However, the second immersion treatment in which the immersion time is switched after 5 hours has shown a considerably different tendency.

That is, the immersion water is electrolyzed alkaline water (pH 9: immersion water 2) and electrolyzed alkaline water (pH
10: If the immersion water is 3), the total immersion time is 8
It can be confirmed that the water absorption of soybean after a lapse of time is considerably increased as compared with the water absorption of soybean after a soaking time of 8 hours in Experiment 1.

In the immersion treatment using tap water (immersion water 1) as the immersion water, the water absorption of soybean at the time when the total immersion time passed 8 hours, the immersion time in Experiment 1 passed 8 hours. It was confirmed that, compared to the water absorption of soybeans at that time, it was rather decreased.

Therefore, in the soybean dipping treatment method in which soybeans are soaked in water to absorb water, the electrolytically generated alkaline water is used as the dipping water, so that tap water is used as the dipping water. , The water absorption of soybean can be increased, but in particular, the immersion treatment in this case is divided into two immersion treatments before and after the immersion time of 5 hours,
Moreover, in the second soaking process, the soybean water absorption amount can be further increased by using new soaking water without using the soaking water used in the first time. .

Claims (3)

[Claims] 1. A soybean dipping treatment method in which soybeans are soaked in dipping water to absorb water. In the dipping treatment method, soybeans are soaked twice, and soybeans are soaked for the first time. In the treatment, electrolyzed alkaline water was adopted as the immersion water, and the immersion treatment was performed for a predetermined time. In the subsequent second immersion treatment of soybean, a new electrolytically generated alkali was used instead of the immersion water used in the first immersion treatment. A soybean soaking treatment method, wherein water is adopted as the soaking water and the soaking treatment is carried out for a predetermined time. 2. The soybean soaking treatment method according to claim 1, wherein the first soaking treatment of soybean is 5 hours or less, the second soaking treatment time of the second soybean is 3 hours or less, and both soaking treatments are performed. A soybean soaking treatment method, wherein the total time is in the range of 5 hours to 8 hours. 3. The soybean immersion treatment method according to claim 1 or 2, wherein the electrolytically generated alkaline water employed as the immersion water is generated on the cathode chamber side by diaphragm electrolysis using tap water as electrolyzed water. A soybean dipping treatment method, which comprises alkaline water having a pH of 8.5 to 10.5.