JP2008295322A - Edible seed processed product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new food (processed product) based on edible seeds, drawing nutriment and delicious component of digestion-resistant edible seeds, represented by soybeans. <P>SOLUTION: This edible seed processed product is obtained by heat-treating edible seeds at 150-160°C for 5 min-10 min in a vegetable oil composition, in which burnt Bincho charcoal powder of 10 micron or smaller dispersed in vegetable oil, in a condition of being free from heat deterioration of 1 to dispersion limit per 100g of oil and fat component, or in vegetable oil in the presence of Bincho charcoal. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a processed edible seed. More specifically, the present invention relates to a processed edible seed product obtained by a novel treatment method for extracting the nutritive value / umami component of an edible plant seed containing a nutritive value / umami component such as soybean.

  Since ancient times, soybeans have been called “field meat” and have been recognized for their value as protein sources. Also, in modern times, its value as a vegetable oil is recognized because of its high fat content. On the other hand, in Buddhist temples, soy was a very important nutritional source along with sesame seeds, and was the center of meals for monks as a source of taste. The fact that many valuable nutrients are packed in soybeans seems to be based on the utilization of soybeans in such temples (see Non-Patent Document 1, for example).

  However, soybeans have the problem of being “digestible”. For this reason, the main way of eating was to break down soybeans using the activity of microorganisms called “fermentation” and extract their nutrients. Typical fermented soybeans include miso, soy sauce, and natto.

  On the other hand, “tofu” and “soy milk” use only nutrients that are easy to extract. Such a method of using soybeans is not limited to Japan, but is also applied in China, India, and the like. Recently, soy-related foods are attracting attention in Europe and the United States from a nutritional viewpoint.

  Simple cooking makes it difficult to absorb the nutrients of soybeans, but in the past it was solved by chewing soybeans more than 100 times with firm and strong teeth. It is said that the soy-boiled soy beans called “zazen beans” have been chewed and tasted 1000 times rather than 100 times as meals during zazen. In this way, by chewing the majority of times, it is possible to efficiently absorb the active ingredient of soybeans into the body and feel the taste of soybeans.

However, today, it has the following problems.
1. The weakened human race cannot absorb soy nutrients and cannot feel it as a taste because it does not chew much, and the ability of saliva as digestive fluid is weakened.
2. Since soybean fermentation does not go well due to additives such as polyphosphoric acid, the original umami taste of soybeans cannot be obtained as a result.
3. Compared to tofu produced by the conventional method, the soybean component is thinner, such as tofu that does not have to be discarded with chemicals.

  Therefore, the utilization rate of soybeans is very low. In the case of fermented foods derived from soybeans such as miso and soy sauce, umami ingredients are extracted in a form that can be absorbed to some extent, and they are also highly nutritious, but a large amount of salt is used in their production Therefore, the intake of soybeans as miso and soy sauce is limited. Furthermore, in order to perform fermentation, it has the fault that long-time processing time is required in the room | chamber interior which was controlled by microorganisms.

  Furthermore, when producing tofu or soy milk, it may be contaminated by heat-resistant bacteria represented by Bacillus cereus, and it has the disadvantage that it deteriorates in a few days even when stored in a refrigerator.

Treasure house of healthy ingredients "Soy" lecture, Michino Kanno, 2004 Kyushu Soybean Forum, December 15, 2004)

Therefore, there is a demand for a soybean product that can absorb the original umami and nutrients of soybean that can be stored for a predetermined period of time without being fermented at a high absorption rate.
Similarly, there is also a demand for a new product with an increased absorption rate of active ingredients of edible seeds whose active ingredients such as sesame are indigestible.

Therefore, the subject of this invention is providing the foodstuff based on the novel edible seed which extracts the nutrient and umami component of indigestible edible seeds including soybean.
Another object of the present invention is to provide food applications based on novel edible seeds.

The present invention for solving the above-described problems relates to the following items.
(1) In vegetable oil, in which the Bincho charcoal powder burned to 10 microns or less is dispersed in vegetable oil in a state where it is not thermally deteriorated to 1 to the dispersion limit per 100 g of the fat component or in the presence of Bincho charcoal. A processed edible seed product obtained by heat-treating edible seeds at 150 to 160 ° C. for 5 to 10 minutes in vegetable oil.

(2) The processed edible seed product according to claim 1, wherein the processed edible seed product is pulverized to a predetermined roughness.
(3) The processed edible seed according to claim 1 or 2, wherein the seed powder is pasted.
(4) The processed edible seed product according to any one of claims 1 to 3, wherein the plant seed is derived from soybeans.

According to the first to fourth aspects of the present invention, the nutrient component (umami component) of the plant seeds that are difficult to extinguish, such as soybeans and sesame seeds, especially soybean component (delicious component) is extracted to the maximum. Moreover, it can be stored for a relatively long time. And since it is a powder form or a paste form, it is a form which can be easily utilized for cooking of various dishes.
In addition, according to the invention described in claim 1 or claim 2, since active ingredients such as amino acids are drawn to the maximum extent, it can be applied to various uses such as products that accelerate initial fermentation in fermented foods. is there.

  Embodiments of the present invention will be described below. In the following description, soybean is mainly described, but it is also applicable to plant seeds, such as sesame, in which nutrient components and umami components (hereinafter referred to as active ingredients) are indigestible, similar to soybeans. In addition, the active ingredient as used in the present invention is based on the knowledge that “it feels“ delicious ”when the nutrients it needs can be sensed and it is appetizing and eats, but if it cannot be sensed, it is not sufficiently absorbed”.

〔Basic principle〕
The present invention has been made based on the result of intensive investigation on why soybean nutrition is difficult to digest. First, we paid attention to the fact that the nutritional composition of soybean seeds is different from that of other beans. That is, soybean seeds are composed of about 19% lipid and about 35% protein. The amount of lipid is about 10 times that of other beans, and the protein is about twice as much.

  However, in the case of “green soybeans”, when soybeans are still young, the amount of lipid and protein are much lower, which is close to that of normal beans. Therefore, in the case of edamame, it is possible to eat deliciously just by boiling. However, when soybeans with increased amounts of lipids and proteins are obtained, it is not possible to taste them just by boiling them.

  As described above, the present inventors diligently studied that it is not possible to bring out sufficient umami by simply boiling, even though the nutritional and umami components such as lipids and proteins have increased. It is done.

  That is, both rice and wheat are composed of germ and endosperm, but when it becomes legumes, it becomes germ and cotyledon. This cotyledon is less digestible than endosperm. In particular, in the case of soybeans whose nutritional composition changes greatly, it is presumed that they are “specially difficult to digest”.

  In other words, soybean is considered to be in a state where the tissue is firmly formed and the nutrients contained in it cannot be easily provided to the outside. It is possible to ingest nutrients by chewing well as in ancient times, but it is an obstacle that weakened human beings cannot chew too much and the ability of saliva as digestive juice is weakened, soy It is thought that the original active ingredient is not sufficiently absorbed.

(Processing of the present invention)
Therefore, as a result of further intensive studies by the present inventors, a mixture obtained by mixing Bincho charcoal powder with edible oil by a predetermined method is heated to 150 to 170 ° C., and soybeans are heat-treated in this for several minutes (5 to 10 minutes). As a result, it has been found that the active ingredient of soybean that has become difficult to be absorbed due to the tissue change can be sufficiently absorbed.

  That is, it is presumed that, by heat-treating soybeans for a predetermined time in an atmosphere that does not oxidize, the active ingredients that are firmly bound and hardly absorbable can be released into a state where they are easily absorbed. Specifically, when Bincho charcoal is heated, an organic compound such as a carbon compound is released, and the released organic compound, particularly the carbon compound, acts to reduce the lipid peroxide in the food and restore the freshness. It is believed that.

  And only by heating in the edible vegetable oil in which such Bincho charcoal exists, increase in the absorptive power of the active ingredient which is not obtained from soybean itself or simply by heat treatment in vegetable oil is realized. This is confirmed by the increase in umami as described in the examples described later. That is, it is considered that the digestion and absorption rate has been increased to such an extent that umami components such as amino acids, peptides and proteins extracted by chewing many times can be sufficiently felt even if they are not chewed many times. .

  The same effect can be achieved even in an environment using an antioxidant device which was filed as Japanese Patent Application No. 2000-201395 and published as Japanese Patent Application Laid-Open No. 2000-017320. The antioxidant apparatus described in this application includes a plurality of Bincho charcoal, a spiral wound member of a heat-resistant metal wire that accommodates the Bincho charcoal in series, and the escape of Bincho charcoal from the spiral wound member. It is an antioxidant device provided with a locking means for preventing, and when used in the present invention, the antioxidant devices are placed in multiple rows on a net that divides the inside of the flyer into a bottom side and an upper side, Heat treatment is performed while preventing oxidation of the vegetable oil and soybean used.

  That is, in FIG. 1, reference numeral 1 indicates the antioxidant device, and 10 indicates a household fryer. When heat-treating soybeans with the home fryer 10, the antioxidant device 1 is installed in the bowl or deep pan-shaped empty home fryer 10 in order to heat the soybean and the vegetable oil to be used without being oxidized. 2,2, ... prevent oxidation of vegetable oil and soybean. In order to install the antioxidant device 1 in the household fryer 10, the spiral winding member 3 is bent into a U shape as a whole so as to enter the household fryer 10, and in this state, the antioxidant device is placed in the household fryer 10. 1 is inserted. After the anti-oxidation device 1 is inserted near the bottom side of the home fryer 10, the bending force on the spiral winding member 3 is gradually released. When the bending force is released, the spiral winding member 3 comes into contact with the inner peripheral wall on the bottom side of the household flyer 10 by the elastic force of the spiral winding member 3 itself, and the spiral winding member 3 on the bottom side of the household flyer 10 is Press the inner wall. Therefore, the diameter of the heat-resistant metal wire constituting the helical winding member 3, the effective number of turns of the coil, and the effective diameter of the coil corresponding to the diameter of the inner peripheral wall of the home fryer 10 and the dead weight of the antioxidant 1 When the free length is set, the antioxidant device 1 can be inserted in a bent state on the bottom side of the home fryer 10, and from this state, the biasing force for bending can be released and the The antioxidant device 1 can be fixed to the inner peripheral wall of the flyer 10 without deviation. And after installation of the antioxidant apparatus 1, the Bincho charcoal 2,2, ... accommodated in the spiral winding pair 3 can be directly brought into contact with the vegetable oil. For this reason, the vegetable oil is directly reduced only by heating the vegetable oil to the predetermined temperature, and the soybean is also reduced through the vegetable oil, and exhibits the same effect as described above.

In this case, the soybeans that can be used are not particularly limited as long as they are soybeans used for food. However, soybeans that are pesticide-free and not genetically modified are preferred from the viewpoint of food.
Moreover, the edible oil which can be used for this invention is not specifically limited, It can apply widely. However, vegetable oil composed of soybean itself or an oil component similar to soybean is preferable. These edible oils may be a single component or a mixture.

  More specifically, the vegetable oil composition containing carbon fine particles is an oil and fat composition based on edible oil-derived oil containing carbon fine particles, and the oil component is burnt Bincho charcoal powder (preferably less than 10 microns). Is a vegetable oil composition containing carbon fine particles dispersed in a state that is not thermally deteriorated from 1 to 100 g per 100 g of the above fat component, using new Bincho charcoal as a raw material. The Bincho charcoal was removed by removing the ash adhering to the surface of the Bincho charcoal, gradually heating the treated Bincho charcoal to a temperature of 500 ° C. ± 50 ° C., pulverizing the heat-treated Bincho charcoal into a coarse powder, and crushing it into a coarse powder The fine powder is mixed with a small amount of oil and fat and dispersed in the oil and fat, the precipitated coarse particles are removed, and the dispersion amount of the fine powder of Bincho charcoal is a predetermined concentration. Fat and were mixed so as to be prepared by heating to cooling.

  The vegetable oil component in this case is, for example, cottonseed oil, safflower oil, olive oil, coconut oil, rice oil, preferably soybean oil or a vegetable oil of a mixture thereof.

  As described in the examples below, when Bincho charcoal is not mixed and is simply treated with vegetable oil, the soybean is oxidized and the desired nutrients and umami components are not sufficiently extracted. By heating the soybeans in a vegetable oil containing a predetermined time at a predetermined temperature, that is, by heat-treating the soybeans in a reducing atmosphere, the effective components of the soybeans that have been resistant to digestion can be easily extracted to a digestible level. Can do. That is, when the soy beans are not fully matured and become soybeans, so-called “locked nutrition” can be released by the heat treatment of the present invention.

  In this way, the soybean (product 1) that has been made ready for nutrient absorption by the unique heat treatment of the present invention is then ground to the desired roughness by methods well known in the art (product 2). The degree of pulverization is not particularly limited, and may be coarsely pulverized so as to leave a texture or pulverized on the powder. The pulverized soybean may be further pasted with water or an aqueous medium by a method well known in the art (Product 3).

  In addition, when it heat-processes by the method of this invention and grind | pulverizes soybeans into paste form, it is made into a paste form by boiling in the water or oil which added the above-mentioned Bincho charcoal powder, ie, boiled in a reducing atmosphere. Is particularly preferable in that it does not destroy the nutrition of soy extracted.

(Use)
The soybean (products 1 to 3) of the present invention thus obtained can be used for various applications.
1 As a natural seasoning, natural flavoring material and soup, products 1-3, especially product 3
For example, a part or all of miso or soy sauce can be replaced as a miso substitute or soy sauce substitute. For example, it is possible to provide miso soup that is sufficiently rich and has a small amount of salt by adding it to the miso soup of a patient whose salt content is limited.
Similarly, the soy product of the present invention can be used as a soup instead of or in combination with a conventional soup such as kelp or bonito.
In particular, by adding to instant foods such as instant noodles, the “aftertaste” can be greatly refreshed and the appetite can be enhanced.
Further, the product 2 can be used in the same manner as nuts for confectionery such as cookies and cakes.
2 As a foodstuff For example, when making a curry, a pot, etc., the product 1 and the product 2 can be added and the soybean food of this invention can be used as a foodstuff.
3 Other
The most difficult part of fermentation is miso and soy sauce. Fermentation may be promoted by mixing a predetermined amount of the soybeans of the present invention (products 1 to 3), which have been extracted so that fermentation by microorganisms can easily proceed, during fermentation of the soybeans. It is thought that the nature increases.

As described above, the heat-treated soybean of the present invention is
"1. The satisfaction after eating is high because micronutrients that modern people can hardly consume can be abundantly consumed.
2. Both natural foods and instant foods with a lot of seasonings make the aftertaste very refreshing and promote appetite. Effect.

Examples of the present invention will be described below. However, the present invention is not limited to the following examples.
(Example 1: Preparation of vegetable oil composition)
Using new Bincho charcoal (Komaru) as raw material, remove the ash adhering to the surface of the Bincho charcoal, gradually heat the treated Bincho charcoal to a temperature of about 500 ° C, and heat-treated Bincho charcoal as a coarse powder The Bincho charcoal was pulverized to a coarse powder to obtain a Bincho charcoal fine particle powder without thermal influence. This fine particle powder is mixed with a small amount of plant and dispersed in vegetable oil (soybean oil). After removing the precipitated coarse particles, mixed with vegetable oil so that the dispersed amount of Bincho charcoal fine particle powder becomes a predetermined concentration, and heated. And cooled one was used. The amount of Bincho charcoal per 100g of vegetable oil is 0.5-1g
It was.

(Example 2: Soy product 1)
The vegetable oil composition prepared in Example 1 was heated to 160-170 ° C., and soybeans were added while maintaining the temperature, and heat-treated for about 7 minutes to prepare Product 1 of the present invention. Alternatively, vegetable oil was heated to 160-170 ° C. in the apparatus shown in FIG. 1, and soybeans were added while maintaining the temperature, and heat treated for about 7 minutes to prepare Product 1 of the present invention.

(Example 3: Soy product 2)
The soybean product 1 prepared in Example 2 was coarsely ground in a mortar to prepare soybean product 2.

(Example 4: Soy product 3)
Water (0.5 to 1 g of Bincho charcoal per 100 g of water) added with the fine powder of Bincho charcoal used in Example 1 for soybean product 3 prepared in Example 3
The soybean product 3 was prepared by heat treatment until a paste was formed.

  Hereinafter, various panel tests were performed using the soybean products 1 to 3 of the present invention. The number of panelists in the panel test was 10-15.

(Example 5, comparative example 1: cooked rice / rice ball)
To 100 g of rice, 5 g of soybean product 35 prepared in Example 3 was added to cook rice (Example 5). For comparison, ordinary rice to which the soybean product 3 was not added was cooked (Comparative Example 1).
Using these cooked rice to make rice balls and using the rice balls of Example 5 and the rice of Comparative Example 1 to determine which one is delicious, all 15 panelists I got the answer that rice balls using 5 rice are more delicious. In addition, nine of the panelists evaluated the rice of Example 5 as “It is a delicious rice that is very responsive to eating” and “It is a satisfying taste with just the rice”.

(Example 6, comparative example 2)
2-5 soy products 3 prepared in Example 4 for 10 g of soy sauce
g was added (Example 6). For comparison, additive-free soy sauce was used (Comparative Example 2). In addition to the tofu and natto, the soy sauce of Example 6 and the soy sauce of Comparative Example 2 are very delicious (5), delicious (4), normal (3), bad (2), and very tasty (1). A point evaluation was performed.
As a result, regarding tofu, when using the soy sauce of Example 6, 7 out of 10 people evaluated 5 points, 3 people evaluated 4 points, whereas when using the soy sauce of Comparative Example 2, One out of 10 was rated 4 points, 8 were rated 3 points, and 1 was rated 2 points.
On the other hand, when using the soy sauce of Example 6 for natto, 9 out of 10 gave 5 points and 1 gave 4 points, whereas 8 out of 10 got 3 points and 2 people Two points.
From these results, it can be seen that umami increased by adding the soy product of the present invention to normal soy sauce. In addition, there was a reply that six of the panelists became more delicious as the soy sauce of Example 6 was added in a larger amount. Thus, it is thought that the original taste of soybean can be restored by adding the product of the present invention to the soybean product.

(Example 7, Comparative Examples 3 and 4)
7 g of commercial instant miso soup (with 10 g) and 3 g of soybean product 33 prepared in Example 4 were mixed and 180 cc of hot water was added to prepare miso soup (Example 7). As Comparative Examples, 180 cc hot water was poured into 10 g miso soup (Comparative Example 3), and 180 cc hot water was poured into 7 g miso soup (Comparative Example 4). For Example 7 and Comparative Examples 3 and 4, a five-point evaluation was made: very tasty (5), tasty (4), normal (3), bad (2), and very tasty (1). The results are shown in Table 1.

From the results in Table 1, it was found that the miso soup added with the soybean product 3 of the present invention and the commercially available miso soup had a substantially equivalent taste. It should be noted that 2 people gave 4 points to the miso soup of Comparative Example 3 and 0 people made 5 points, while 4 for the miso soup of Example 7. There are 4 people who scored and 2 people who scored 5 points.
When confirmed with 6 people who gave 4 or more points to the miso soup of Example 7, the answer was “The miso soup of Example 7 is richer and more delicious”. Therefore, it can be seen that the soybean product of the present invention has an action of producing “koku” which is the original soybean for miso soup.
Similarly, when radish miso soup was prepared according to a conventional method, the same results as in Example 7 and Comparative Examples 3 and 4 were obtained.

(Example 8)
When adding 1 teaspoon of soybean product 2 prepared in Example 3 to instant cup ramen and instant cup and evaluating which one before and after addition was delicious, 15 out of 15 each added soybean product 2. I got the answer that umami increases.

Example 9
Fried egg. When 1 teaspoon of soy product 2 prepared in Example 3 was added to an omelet and the taste before and after the addition was evaluated, 15 out of 15 each added soy product 2 I got the answer that umami increases.

(Examples 10 and 11, Comparative Example 5)
5 g of soybean product 1 prepared in Example 2 with respect to the total amount of curry
And curry rice was prepared using a commercially available curry roux (Example 10). As Comparative Example 5, a product in which the same amount of commercial soybean was added instead of soybean product 1 was prepared. Furthermore, as Example 11, the curry prepared in Comparative Example 5 was prepared by adding 1 teaspoon of the soybean product 3 prepared in Example 4.
For Examples 10 and 11 and Comparative Example 5, a five-point evaluation was made: very delicious (5), delicious (4), normal (3), poor (2), and very tasty (1). The results are shown in Table 2.

  From the results shown in Table 2, the evaluation was good when the soybean product 1 was used as an ingredient, and then the evaluation using the soybean product 2 as a seasoning was good.

(Example 12 and Comparative Example 6)
Comparative soybean products 1 to 3 were prepared in the same manner as in Examples 2 to 4 except that Bincho charcoal was not added. These direct chewing and eating were evaluated to determine which of the soy product of the present invention and the comparative soy product tasted good. For the evaluation, a three-point test was conducted: ○ if the soybean product of the present invention was found to be delicious, △ if there was no difference or unknown, and × if the soybean product for comparison was delicious. It was. The results are shown in Table 3.

  From the results in Table 3, it was found that the soy product of the present invention felt significantly more delicious. In addition, it is thought from Table 3 that the taste of the soybean itself was transmitted to the paneler by chewing well the so-called soybean that was not pulverized or pasted.

  As mentioned above, although embodiment and the Example of this invention were described, this invention is not limited to these. For example, edible seeds containing indigestible components such as sesame can be similarly enhanced in digestibility by the method of the present invention.

The example of the apparatus for manufacturing the soybean product of this invention is shown, Fig.1 (a) is the perspective view, FIG.1 (b) is the top view.

Explanation of symbols

2 Bincho charcoal 3 Helical winding member 4 Locking means 5 Locking member (locking means)
6 Locking member (locking means)
10 Flyer

Claims (4)

In vegetable oil in a vegetable oil composition in which Bincho charcoal powder burned to 10 microns or less is dispersed in vegetable oil in a state where it is not thermally deteriorated to 1 to the dispersion limit per 100 g of the fat component or in the presence of Bincho charcoal. A processed edible seed product obtained by heat-treating edible seeds at 150 to 160 ° C. for 5 to 10 minutes.   The processed edible seed product according to claim 1, wherein the processed edible seed product is pulverized to a predetermined roughness.   3. The processed edible seed according to claim 1 or 2, wherein the seed powder is paste-like. The edible seed processed product according to any one of claims 1 to 3, wherein the plant seed is derived from soybeans.