JP2011217710A - Method for producing deodorized soybean - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a deodorized soybean in a short time and by a simple means from a common soybean.SOLUTION: This deodorized soybean is produced by bringing the common soybean sheathed with hull or clear of the hull, into contact with water vapor plasma at 250 to 620°C temperature for 20 to 0.5 sec. Alternatively, it is produced by bringing the crushed material or powder of the common soybean sheathed with the hull or clear of the hull into contact with the water vapor plasma at 180 to 500°C for 20 to 0.5 sec. The water vapor plasma is produced by an electromagnetic induction heating method using a metal body heated by the electromagnetic induction heating as a heat source.

Description

  The present invention relates to a method for producing soybeans having no soybean odor, and more particularly to a method for producing non-bromide soybeans having no soybean odor from ordinary soybeans.

Soybeans are used as high-grade protein foods because they contain abundant vegetable proteins.
However, ordinary soybeans usually have an unpleasant odor and an unpleasant taste of soybeans, which is a major obstacle to producing delicious foods.
Various treatment techniques for removing soybean odor have been proposed. For example, there is a heat treatment method, and high-temperature air or high-temperature steam is used as a heating medium.
In particular, water vapor is excellent as a heat medium for heating because of its high heat transfer efficiency.
In the treatment under the pressurized condition, the permeation of water vapor into the raw material is unavoidable, and it is indispensable to go through a separate drying process, which causes a rise in product price.
On the other hand, lipoxygenase completely-deficient soybeans (hereinafter referred to as “lipo-deficient soybeans”), which are known as relatively good-flavored soybeans, are less likely to produce the blue odor characteristic of soybeans, but are expensive and can be said to be lipo-deficient soybeans It has an unpleasant odor and some components that cause unpleasant taste.
The normal soybean as referred to in the present invention is soybean that has been widely used in the past, and is all or at least one of lipoxygenases L1, L2, and L3 that cause the generation of a blue odor. Refers to soybeans containing.
In view of this, a method has been proposed in which normal soybean is brought into contact with superheated water vapor to cause no bromination (deactivation of lipoxynase) (see Patent Document 1).

Japanese Patent Publication No. 2005-318808

  However, in the invention described in Patent Document 1, it is necessary to make ordinary soybean into a defatted powder and to expose it to water vapor at a temperature of 130 ° C. to 250 ° C. for 30 seconds to 300 seconds under atmospheric pressure. It requires a pulverization process and a relatively long steam contact treatment, and there is a complicated process and a problem that protein is denatured during the treatment. Therefore, try to produce tofu using soybean powder obtained by the treatment. As mentioned above, even if bittern is added, it does not solidify and does not become tofu.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for producing a bromide-free soybean having no soybean odor, and a production method for a bromide-free soybean having the following constitution.
(1) A method for producing brominated non-soybeans, characterized in that normal soybeans with skin are brought into contact with water vapor plasma at a temperature of 250 ° C. to 620 ° C. for 20 seconds to 0.5 seconds (preferably 5 to 15 seconds).
(2) A method for producing non-brominated soybeans, characterized by contacting normal molted soybeans with water vapor plasma at a temperature of 250 ° C. to 620 ° C. for 20 seconds to 0.5 seconds (preferably 5 to 15 seconds).
(3) Odorless, characterized by contacting a crushed or powdered normal or peeled normal soybean with water vapor plasma at a temperature of 180 ° C. to 500 ° C. for 20 seconds to 0.5 seconds (preferably 2 to 20 seconds). Method for producing soybeans.
(4) Any one of the above (1) to (3), wherein the water vapor plasma is produced by an electromagnetic induction heating type superheated water vapor generator using a metal body generated by electromagnetic induction heating as a heat source A method for producing bromide-free soybean according to claim 1.
`` Water vapor plasma '' as used in the present invention refers to superheated steam generated by electromagnetic induction heating that is generated from a generator of an electromagnetic induction heating system that uses a metal body generated by electromagnetic induction heating as a heat source, A plasma in which positively and negatively ionized charged particles fly around at a high speed and a large Coulomb force works between the charged particles is present in superheated steam, and this high energy particle breaks the bond. Highly active atoms and molecules such as hydrogen atoms (H ⁺ ), oxygen atoms (O ₂ ⁻ ), OH radicals (OH ⁻ ), and the like in the generated water vapor are present in the plasma.
Therefore, it has a strong reducibility and has a strong bactericidal power.

According to the present invention, normal soybeans can be made non-brominated in a short time and with simple means, and production of non-brominated soybeans can be provided.
Moreover, since soybean protein is not denatured, it is possible to produce tofu and other foods using non-brominated soybean.

  Embodiments of the present invention will be described with reference to examples.

Example 1:
Peeling normal soybean is contacted with a steam plasma at 580 ° C. to 620 ° C. for 4 to 8 seconds.
In order to bring water vapor plasma into contact with normal soybeans, for example, a cylindrical body having a diameter of 15 cm and a height of 2 m is inclined to stand, and soybeans are slowly dropped from the upper opening.
A water vapor plasma spray nozzle is disposed obliquely downward inside the cylindrical body through the cylindrical wall in the middle of the upper part (2/3 position of the cylindrical body length) of the cylindrical body and dropped into the cylindrical body. The water vapor plasma is brought into spray contact with soybean.
As a generator for generating water vapor plasma, a device that superheats water vapor to a high temperature by electromagnetic induction heating is used. For example, 580 ° C. to 620 ° C. water vapor generated by a water vapor plasma generator of the same electromagnetic induction heating method is used. Plasma is contacted in the cylinder for 4-8 seconds.
By the above contact treatment, the lipoxygenase enzyme contained in normal soybeans is deactivated, so that non-brominated soybeans without soybean odor are obtained.

Example 2:
Ordinary soybeans are placed in a drum-type container that is installed horizontally and brought into contact with water vapor plasma.
A long-axis tube body having a large number of pores for jetting superheated steam is formed in the tube wall at the center of the container, and the drum-type container is rotated while the long-axis tube body is thin. The water vapor plasma is jetted from the hole and applied to the normal soybean which is being rotationally mixed.
The drum-type container preferably employs a rectangular cylinder, for example, a square cylinder having a regular square or hexagonal cross-section, and when the drum-type container is rotated, the normal soybean in the container hits the corner. Stir well. In addition, since the water vapor plasma is high temperature and is injected at a considerable pressure, the water vapor plasma is also brought into strong contact with normal soybeans and agitates.
The temperature of the water vapor plasma was 380 to 420 ° C., and the contact time was 8 to 15 seconds.
By the above treatment, bromide-free soybean was obtained.

Tofu was produced using each of the non-bromide soybeans obtained in Example 1 and Example 2.
In other words, the bromide-free soybean is soaked in water overnight, ground, steamed, filtered from okara and soy milk, and the resulting soy milk is mixed with bittern and coagulated to produce tofu. did. The obtained tofu was delicious without any soy odor.

Claims (4)

  A method for producing brominated non-soybeans, characterized in that normal soybeans with skin are brought into contact with water vapor plasma at a temperature of 250 ° C to 620 ° C for 20 seconds to 0.5 seconds.   A method for producing brominated, non-brominated soybeans, comprising bringing peeled normal soybeans into contact with water vapor plasma at a temperature of 250 ° C to 620 ° C for 20 seconds to 0.5 seconds.   A method for producing non-bromide-free soybean, comprising bringing a peeled or peeled normal soybean crushed material or powder into contact with water vapor plasma at a temperature of 180 ° C to 500 ° C for 20 seconds to 0.5 seconds. 4. The steam plasma according to claim 1, wherein the steam plasma is produced by a superheated steam generator of an electromagnetic induction heating method using a metal body that generates heat by electromagnetic induction heating as a heat source. A method for producing non-brominated soybeans.