JP2012217423A - Method for producing soybean powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing flavorous soybean powder, specifically soybean powder slight in offensive taste such as unripe-smelling taste or grain smell and having sweetness and thick feeling, and to provide food including bread, confectionery, egg-processed products and soybean beverages each containing the soybean powder.SOLUTION: There are provided: the method for producing soybean powder is characterized in comprising the steps of shelling, heating and deodorizing, drying and grinding steps for soybeans, wherein the drying step includes drying the soybeans at 60-85°C for 5-60 min, preferably for 10-30 min; and food including bread, confectionery, egg-processed products and soybean beverages each containing the above soybean powder produced by this method.

Description

  The present invention relates to a method for producing soybean powder and a food containing soybean powder produced by the production method.

Soy flour having many nutritional components has been used in various foods such as beverages, bread and confectionery.
However, since soybean has a peculiar odor, various methods for producing soybean powder for the purpose of removing the peculiar odor of soybean have been studied (Patent Documents 1 to 6).

JP 50-157548 A JP-A-53-56347 JP-A-53-567348 JP 59-120067 JP 62-6648 A JP 2006-129877 A

  The present invention relates to a soybean powder having a good flavor, specifically, a method for producing a soybean powder having less unpleasant taste such as a blue odor and a grain odor, and having a sweetness and a rich feeling, and a soybean powder produced by the production method. It aims at providing the foodstuff containing this.

  As a result of intensive studies, the present inventors have found that a soybean powder having a good flavor can be produced by performing a drying treatment performed after heating and deodorization under specific conditions, thereby completing the present invention. It came to.

That is, the 1st aspect of this invention has the dehulling process of soybean, a heating deodorizing process, a drying process, and a crushing process, and the drying process is a process of drying for 5 to 60 minutes at 60-85 degreeC. It is a manufacturing method of powder.
The second aspect of the present invention is the method for producing soybean powder according to the first aspect, wherein the drying step is a step of drying at 60 to 85 ° C. for 10 to 30 minutes.
A third aspect of the present invention is a food containing soybean powder produced by the production method described in the first or second aspect.

  According to the present invention, it is possible to produce a soy powder having a good taste, specifically, a soy powder having less unpleasant taste such as blue odor, egginess, and grain odor, and having a sweetness, umami, and richness.

It is a figure which shows the example of the manufacture flow of soybean powder.

First, the raw material of soybean powder will be described.
Soybeans as a raw material for soybean powder can be any of domestic soybeans such as Enrei, Ryuhou, Toyohomare, Miyagi Shirome, foreign soybeans such as IOM, genetically modified soybeans, and non-genetically modified soybeans. As foreign soybean, for example, a product: Landmark manufactured by Nisshin Oilio Group Co., Ltd. can be mentioned.

Next, the manufacturing method of the soybean powder of this invention is demonstrated.
The method for producing soybean powder of the present invention includes a soybean peeling process, a heating deodorizing process, a drying process, and a pulverizing process.
In the molting process, the molting can be performed using a molting machine and a wind power sorter. After peeling with a molting machine, the skin is removed with a wind sorter, but it is preferable to remove the hypocotyl in order to further improve the flavor of the soybean powder.
And in order to perform molting efficiently, it is preferable to heat raw material soybean at 100-120 degreeC for 3 to 10 minutes using a warm air machine etc. before molting. It is more preferable to heat for 8 minutes.

  The peeled soybean is heated and deodorized with water vapor in the heating and deodorizing step. By this heat deodorization, it is possible to reduce soybean odor. The conditions for heat deodorization are preferably 100 to 120 ° C. for 70 to 300 seconds, more preferably 106 to 110 ° C. for 100 to 240 seconds.

The soybean deodorized by heating is dried in a drying step. Drying can use a warm air dryer and a fluid-type drying apparatus, and is 60-85 degreeC, Preferably it is 60-80 degreeC, for 5 minutes to 60 minutes, Preferably it is 10 to 30 minutes.
Thus, by shortening the drying time, the production efficiency can be improved and a savory soybean powder can be obtained.

In the pulverization step, soybeans can be pulverized using a pulverizer such as a pin mill or a hammer mill. The pulverization is preferably performed so as to become a powder of 100 to 200 mesh pass. In addition, the cooling process for 5 to 10 minutes can be provided at 10-25 degreeC between a drying process and a grinding | pulverization process.
The moisture in the soybean powder is preferably 8% by mass or less, more preferably 4 to 8% by mass, still more preferably 4 to 7% by mass, and 5 to 7% by mass. Is most preferred.

  A soybean powder-containing food can be obtained by adding the soybean powder having a good flavor produced by the production method of the present invention to various foods such as bread, confectionery, processed egg products, and soybean beverages.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

[Production of soybean powder (Examples 1 to 6, Comparative Examples 1 to 3)]
Soybeans (trade name: Landmark, manufactured by Nisshin Oillio Group Co., Ltd.) were heated with 110 ° C. warm air for 5 minutes, and then peeled with a molting machine to remove the skin and hypocotyl (demolition process). The dehulled soybean was deodorized by heating at 110 ° C. for 240 seconds with water vapor (heating deodorization step). The heat-deodorized soybean was dried under various conditions described in Tables 2 and 3 using a hot air dryer (drying step). The dried soybean was finely pulverized with a hammer mill (grinding step) to produce soybean powder.
The obtained soybean powder was 100-mesh pass powder, and the water content was all in the range of 5 to 7% by mass.

[Flavor evaluation of soybean powder]
The flavor of the produced soybean powder was evaluated by 10 panelists. Specifically, six items of sweetness, umami, richness, blue odor, egginess, and grain odor were evaluated according to the evaluation criteria shown in Table 1.

As can be seen from Tables 2 and 3, soybean powder produced by drying at 60 ° C. or 80 ° C. has a more unpleasant taste such as blue odor, egginess and grain odor than soybean powder produced by drying at 100 ° C. There was little, sweetness, umami, and richness.
Furthermore, when it dried at 60 degreeC, there existed the tendency for the direction with 15 minutes and 25 minutes of drying time to have less blue odor and a sweet flavor than 5 minutes. In addition, when dried at 80 ° C., there was a tendency that the drying time was 15 minutes and 25 minutes less than 5 minutes and there was less egginess and grain odor and a rich flavor was felt.

  The method for producing soybean powder of the present invention can be used in the food field.

Claims (3)

  A method for producing soybean powder, comprising: a soybean peeling process, a heating deodorizing process, a drying process, and a pulverizing process, wherein the drying process is a process of drying at 60 to 85 ° C for 5 to 60 minutes.   The method for producing soybean powder according to claim 1, wherein the drying step is a step of drying at 60 to 85 ° C. for 10 to 30 minutes.   The foodstuff containing the soybean powder manufactured with the manufacturing method of Claim 1 or 2.

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