JP3144630B2 - Processed soy food and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a flavor of "edamame",
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed soybean food having a texture and a method for producing the same.

[0002]

2. Description of the Related Art "Edamame" is a food in which soybeans are harvested together with their branches while they are immature, and the immature soybeans are boiled in boiling water in pods. This “edamame” has the unique flavor and texture of immature soybeans that cannot be obtained by simply boiling ripe soybeans, and is one of the most popular foods for Japanese sake as an appetizer for sake.

[0003]

However, the flavor and texture unique to immature soybeans as "edamame" are lost as the soybeans mature, and soybeans become "edamame" during the cultivation process.
The time to harvest is short and the harvest time is limited. For this reason, harvested immature soybeans are generally frozen and stored to supply "edamame" to the market throughout the year. However, in this case, since a refrigeration facility, a storage place, and the like are required, there are drawbacks in that the supply price of “edamame” is increased, and the flavor and texture are reduced by the frozen storage.

[0004] The present invention has been made in view of such circumstances, and it is therefore an object of the present invention to provide soybeans having the flavor and texture of "edamame" and which can be supplied to the market at a low price throughout the year. It is to provide a processed food and a method for producing the processed food.

[0005]

To achieve the above object, according to the solution to ## processed soybean food according to claim 1 of the present invention, the germinated soybeans germinated ripe soybean, briefly, Ri formed by heating, green soybean flavor
, Which is edible in the form of beans .

Ripe soybeans are germinated by giving an appropriate temperature and water to increase the amount of vitamins, hexanal, various amino acids, etc. during the germination process. Hexanal is a substance that imparts the flavor of immature soybeans, and various amino acids are umami components. Ripe soybeans are softened to a certain degree by germination, and become short-heated to the same degree of softness as "edamame" and become a processed soybean food with the same flavor and texture as "edamame". . Also, germination of fully ripened soybeans can be achieved only by applying an appropriate temperature and water, so that germination can be carried out regardless of the season and germinated soybeans can be grown throughout the year. In addition, only germination is required, so a very small cultivation space is required.

In this case, it is preferable that the length of the buds of the germinated soybean be 2 to 7 mm. A germinated soybean having a bud length of 2 to 7 mm is in a state most suitable for reproducing the flavor and texture as “edamame”.

Further, the heating time of the germinated soybean is preferably about 5 minutes. Ripe soybeans will not become soft unless heated for more than 15 minutes with boiling water, for example.
The germinated soybeans are softened to some extent by absorbing water, and are softened by heating for about 5 minutes. Therefore, if the heating time is set to a short time of about 5 minutes, the decrease in nutrients and flavor due to heating is reduced, and efficient heat treatment can be performed.

[0009] By the way, ripe soybeans having a low moisture content rapidly absorb water when given water, and their cell tissues collapse without being able to withstand a sudden change in volume due to water absorption, resulting in poor germination or cracking of soybeans. There is a possibility that it will. As a countermeasure, as described in claim 4, after the ripe soybeans are absorbed in a high-humidity atmosphere to increase the water content, the soybeans are germinated and the bud length is 2 to 2.
The germinated soybeans may be cultivated until they become 7 mm germinated soybeans, and the germinated soybeans may be heated for a short time to produce processed soybean foods. In this way, the fully-ripened soybean does not absorb water rapidly at the time of germination, prevents collapse of cell tissues, and efficiently converts germinated soybean-derived processed soybean food having the same flavor and texture as "edamame". Can be manufactured well.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below with reference to the drawings. Ripe soybean 11 shown in FIG.
For example, under the temperature of about 20 ℃, if you regularly give water of 10 -30 ℃, germinate in 24-72 hours,
A germinated soybean 12 as shown in FIG. The processed green soybean food of the present invention is obtained by subjecting the germinated soybean 12 to a heat treatment.

The germination of the ripe soybeans 11 is performed by using a cultivation apparatus 13 shown in FIG. The cultivation apparatus 13 includes a cultivation container 14 serving as a cultivation space for the soybean 11 and a cultivation container 14.
And a watering device 15 for supplying water to the soybeans 11 therein, and is installed in a greenhouse or the like capable of controlling the ambient temperature. The cultivation container 14 has a size capable of storing a large number of soybeans, and the bottom surface 16 is formed in a mesh shape or a porous shape. The size of the opening in the bottom surface 16 is set to a size that allows the ripe soybean 11 to pass through, but water to pass through, and allows the water in the cultivation container 14 to be drained downward from the bottom surface 16. I have.

On the other hand, the watering device 15 is provided with a water source (not shown).
A sprinkling nozzle 18 is provided downward at a predetermined interval in a water distribution pipe 17 connected to the cultivation container 14. Water is sprayed from each of the sprinkling nozzles 18 into the cultivation container 14 in a shower shape. Moisture is evenly provided to the soybeans 11 therein.

The processed green soybean food according to the present invention is produced by the following procedures. Sorting of Raw Materials First, sorting of ripe soybeans 11 as raw materials is performed. In the present invention, since it is necessary to germinate ripe soybeans 11, those that do not germinate are removed from the beginning. Specifically, soybeans having a low specific gravity, broken soybeans, soybeans that have been eaten by insects, soybeans that have been infested with mold, and foreign substances are also removed, leaving only normal ripe soybeans 11. Further, these ripe soybeans 11 are divided so as to be uniform in size and specific gravity. This makes it possible to stabilize the supply quality within the same lot, for example, if the sizes and specific gravities are made uniform for each lot. However, it goes without saying that the ripe soybeans 11 do not need to be divided so as to have the same size and specific gravity.

Adjustment of Water Content Ripe soybean 11 having a low water content rapidly absorbs water when supplied with water, and its cell structure collapses without being able to withstand a sudden change in volume due to water absorption, resulting in poor germination or soybeans. May be broken. To prevent this, the ripe soybeans 11 are left in a high humidity atmosphere of, for example, a relative humidity of 60% or more,
Slowly absorb moisture to increase the water content to, for example, 7% or more. In this way, the fully-ripened soybean 11 does not rapidly absorb water, and the collapse of cell tissues is prevented.

The moisture content of the fully ripe soybean 11 is determined by the preservation method,
Since the water content may be naturally adjusted depending on the storage period, if the water content is increased to 7% or more during the storage process, the water content adjustment step may be omitted.

Washing Ripe soybeans 11 are quickly washed with water to remove sand, mold spores, microorganisms and the like adhering to the surface. At this time, if 30 minutes or more are spent for washing with water, the ripe soybeans 11
Washing is carried out in a short time because there is a risk that cell tissues may be disintegrated by absorbing a large amount of water.

Cultivation As shown in FIG.
Housed within. Since the volume of the ripe soybean 11 expands about three times when absorbing water [see FIG. 2 (b)], the amount of the ripe soybean 11 to be put in the cultivation container 14 must be at least 1/3 or less of the cultivation container 14. is there. Then, in order to prevent the soybeans 11 in the cultivation container 14 from drying, for example, water of about 20 ° C. is sprinkled from the watering nozzle 18 every 3 to 5 hours, and the amount of water and The direction of the watering nozzle 18 is adjusted. The ambient temperature is set slightly higher than the water temperature. At this time, if cultivation is performed in a light place, soybeans can be greened.

The cultivation vessel 1 depends on the harvested ripe soybean 11 and the cultivation temperature.
The soybeans 11 in 4 are generally 24-72 after the start of cultivation.
Germinated soybeans that germinate in time and have a bud length of 2 to 7 mm
[See FIG. 1B]. At this time, since external changes such as generation of an odor such as immature soybean and dropping of the seed coat appear, the harvest time is when the bud length becomes 2 to 7 mm.

During the germination process, the soybean 11 increases vitamins, hexanal (a substance that imparts the flavor of immature soybeans), various amino acids (umami components), etc., becomes soft to some extent by absorbing water, and the seed coat is physiologically affected. It is easier to molt.
For this reason, the germinated soybean 12 shows external changes such as generation of an odor like immature soybean and dropping of the seed coat as described above.

At this time, the bud length of the germinated soybean 12 is 2 mm.
As long as it is shorter, the increase of vitamins, hexanal, various amino acids, etc. is not sufficient, and the bud length is 7 mm.
If it is longer, on the contrary, nutrients go from the beans to the buds, and vitamins, hexanal, various amino acids, etc. begin to decrease. Therefore, the germinated soybeans 12 harvested at the time when the length of the buds is 2 to 7 mm are most suitable for reproducing the flavor and texture as "edamame". However, while the bud length is shorter than 2 mm, or the bud length is 7 mm
The germinated soybeans 12 may be harvested after a longer time, and may be changed as appropriate according to the type of soybeans or the taste of the supply destination.

Blanching As a pretreatment for the heat treatment to be performed next, the harvested germinated soybean 1
2 is temporarily heated by any of blanching with boiling water, steam, high-frequency heating and the like. This is to inactivate vitamin C oxidase, which promotes the decomposition of vitamin C in soybeans, and polyphenol oxidase, which promotes the browning of soybeans, thereby suppressing the decomposition and browning of vitamin C. Sterilization is also performed by this blanching.

Heating The germinated soybeans 12 are heated for about 5 minutes using a pressure cooker, blanching with boiling water, a steamer or the like. The germinated soybeans 12 have been softened to some extent by absorbing water, and can be sufficiently softened to the same degree as “green soybeans” by heating for about 5 minutes. Therefore, if the heating time is set to a short time of about 5 minutes, efficient heat treatment can be carried out, and a decrease in nutrients due to heating and a disappearance of flavors such as green leaf alcohol and green leaf aldehyde can be reduced.

However, the heating time is not limited to about 5 minutes, but may be shorter than 5 minutes or longer than 5 minutes, depending on the heating method, size and type of soybean to be heated, or
What is necessary is just to change suitably according to the preference of a supply destination.

As described above, the seed coat of the germinated soybean 12 is easily hulled, and thus can be easily removed by heating for a short time or by washing with water after heating.
Table 1 shows the results of comparative evaluation of the processed green soybean food produced from germinated soybeans produced as described above with "edamame", which is boiled immature soybean, and boiled soybean, which is fully ripe soybean.

[0025]

[Table 1]

As is evident from Table 1, processed green soybean-based foods made from germinated soybeans have a unique flavor, texture and vitamin A, C, carotene, etc., which cannot be obtained from boiled soybeans. Nutrition is reproduced beautifully.

Further, according to the present embodiment, the cultivation device 13
Thus, germinated soybeans 12 can be cultivated regardless of the weather and season, so that processed soybean foods having the same flavor and texture as "edamame" can be supplied to the market with stable quality throughout the year. For this reason, it is not necessary to freeze and store the soybeans, so that freezing equipment and storage locations are not required, and equipment costs are reduced. Moreover, since a large number of germinated soybeans 12 can be cultivated in a very small cultivation space called the cultivation container 14, the production amount per unit area is large and the efficiency is very high. Therefore, the production cost can be reduced as a whole due to the reduction of the equipment cost and the highly efficient production, and the supply price can be reduced.

In the above embodiment, the cultivation device 13 including the cultivation container 14 and the watering device 15 is installed in a greenhouse or the like in which the ambient temperature is controlled.
The cultivation apparatus 13 itself may have a function of controlling the temperature in the cultivation container 14.

In addition, in the present embodiment, the cultivation temperature and water application conditions are appropriately changed according to the weather, the season, the type of soybean, and the like, and the shapes of the cultivation container 14 and the watering device 15 are changed. It goes without saying that various changes may be made without departing from the gist of the invention, such as appropriate changes.

[0030]

As is clear from the above description, according to the first aspect of the present invention, the germinated soybean is germinated and the germinated soybean having the same flavor and softness as the unripe soybean is heated. A soybean-style processed soybean food having the same flavor and texture as “edamame” can be obtained. In addition, germinated soybeans can be cultivated in a very small space regardless of the season, so that the processed soybean food of the present invention can be supplied to the market at low prices throughout the year.

According to the second aspect of the present invention, the bud length of the germinated soybean is 2 to 7 mm, so that the flavor and texture of "edamame" can be reproduced most effectively, and the quality of soybean-like soybean is high. Food can be provided.

Furthermore, in the third aspect, the heating time of the germinated soybean is set to about 5 minutes, so that the efficiency of the heating step can be improved and the decrease in nutrients and flavor due to heating can be reduced.

According to a fourth aspect of the present invention, after increasing the moisture content of the fully-ripened soybeans, the buds are cultivated until the bud length becomes 2 to 7 mm, and the germinated soybeans are heated for a short time to produce processed soybean foods. Therefore, the steps from germination to heating of ripe soybeans can be carried out under almost the best conditions, and a soybean-style processed soybean food having the same flavor and texture as “edamame” can be efficiently produced.

[Brief description of the drawings]

FIG. 1 (a) is an external view of a ripe soybean, and FIG. 1 (b) is an external view of a germinated soybean

FIG. 2 (a) is a partial longitudinal sectional view of a cultivation apparatus showing a state in which ripe soybeans are accommodated in a cultivation container, and FIG. 2 (b) shows a state in which ripe soybeans germinate into germinated soybeans in the cultivation container. Partial longitudinal sectional view of the cultivation device shown

[Explanation of symbols]

11: ripe soybean, 12: germinated soybean, 13: cultivation device, 1
4 cultivation container, 15 watering device, 16 bottom surface, 17 water distribution pipe, 18 watering nozzle.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/20-1/211 A01C 1/00-23/04

Claims (4)

(57) [Claims] The method according to claim 1] germinated soybeans germinated ripe soybean, briefly, Ri formed by heating, is subjected in Soybeans flavor, an edible form of beans
Soybean processed food that is. 2. The bud length of the germinated soybean is 2 to 7 mm.
The processed soy food according to claim 1, wherein 3. The processed soybean food according to claim 1, wherein a heating time of the germinated soybean is about 5 minutes. 4. After soaking ripe soybeans in a high-humidity atmosphere to increase the water content, the soybeans are germinated and cultivated until the germinated soybeans have a bud length of 2 to 7 mm. A method for producing a processed soybean food, comprising heating and producing a processed soybean food that is edible in the form of beans with an edamame flavor .