JPH0118704B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention is a method for preventing the occurrence of soybean odor, which is a major problem when making soybean processed foods using whole soybeans (which naturally includes unprocessed cracked soybeans and dehulled soybeans). It is related to.

In general, soybeans are very nutritionally superior.
In addition, as an agricultural raw material, it is especially high in protein and fat, and is considered to be one of the raw materials that deserves attention in preparation for the food crisis expected in the future.

However, depending on the processing method, soybean odor becomes a problem, and even though soybean's potential value as a food is recognized, it is difficult to say that it is fully utilized.

Over the past several decades, many predecessors have investigated the problem of soybean odor from various angles, and various proposals have been made regarding this problem.

The methods related to these proposals can be broadly divided into those related to soybean odor removal methods and those related to soybean odor prevention. The former idea was that soybean odor is originally present in soybeans, or that it inevitably occurs during soybean processing, and that it should be removed, but as research progressed, the true nature of soybean odor was revealed, and the latter idea was adopted. It is starting to change. As described above, considerable progress has been made in the past 5 to 10 years regarding the problem of soybean odor, and at the same time, the advanced use of soybeans in foods is making great progress.

Currently, research is focused on how to prevent soybean odor from occurring or how to prevent it from occurring, and most of the mechanisms behind its occurrence have also been clarified. In other words, the main cause of soybean odor is lipoxygenase, and now that the properties and distribution of this lipoxygenase have been clarified to a great extent, the only sure way to prevent soybean odor is to use lipoxygenase to prevent soybean odor. The key is to completely deactivate the soybean before it undergoes an oxidation reaction with the fatty acids inside, producing a soybean odor. There is one standard regarding this. That is, the enzyme is inactivated by heat. Therefore, it should be possible to deactivate it by heating, and this has been proven. The problem is how to heat the soybean, and if possible, it would be ideal to deactivate only the lipoxygenase without denaturing the proteins in the soybean as much as possible.

The main methods currently used for this purpose include steaming soybeans, boiling them, microwaving them, grinding them with boiling water, and combining the above methods with respect to pH. However, these methods have a problem in terms of denaturation of the protein in soybeans, so the present inventor investigated the deactivation of lipoxygenase from various angles and found that the method described below is extremely superior.

To explain this below, first of all, lipoxygenase, which is the cause of soybean odor, is said to be deactivated almost instantly at 80°C. However, in order to deactivate the lipoxygenase present in soybean cells, it is necessary to heat the whole soybean to a temperature of 80°C or higher. I ended up making quite a bit of progress. Therefore, while lipoxygenase is sufficiently inactivated, in order to suppress denaturation of soybean protein as much as possible, a method for preventing soybean odor is to apply heat necessary and sufficient to inactivate the lipoxygenase. It can be said that it is ideal.

By the way, although the present inventor is not directly related to the above-mentioned method for preventing the occurrence of soybean odor, the present inventor published a method for producing fibrous food materials from beans etc. in Japanese Patent Publication No. 56-9099.
However, the present invention has developed a more suitable method for preventing soybean odor by utilizing the method related to this already proposed production method, which is conceptually completely different. This is what I did.

In other words, the previously proposed production method essentially uses beans or the like as a raw material, adjusts the water content to 30 to 60% by weight, and then grinds it in a colloid mill to form fibers. The content of this invention is a method for manufacturing food materials, and the present invention involves soaking whole soybeans in advance with a certain amount of moisture, and then grinding them using 29 grinding stones (a mechanism similar to a stone mill) that rotates at high speed. In the above-mentioned method of passing through a small gap while crushing (grinding), the number of rotations, the gap, and the frictional heat generated by the moisture in the soybeans vary, so the rotation speed and gap may vary depending on the target soybean. By making adjustments, the temperature during grinding was maintained at around 80°C. The advantages of this method are that lipoxygenase can be deactivated at the same time as crushing, so there is no need to worry about soybean odor; frictional heat from crushing is used, so there is no need to apply external heat; and the gap is less than 1 mm, preferably between 0 and 0.05 mm. When soybeans pass through the barrier, they pass through the gap in the form of an extremely thin film, which has extremely high thermal efficiency. Since deactivation takes less than 5 seconds, the influence of denaturation of soybean protein can be minimized as much as possible. The crushed product that comes out is heated to around 80°C, so depending on the target, it may be placed in water as soon as it comes out and quickly cooled to completely deactivate the lipoxygenase, and other products. The proteins may be hardly denatured so that an odorless soybean paste can be obtained.

Therefore, the gist of the present invention is to reduce the moisture content of whole soybeans from 30 to 30%.
It is adjusted to a range of 60wt% and is preheated to a temperature of 80℃ or less, or is crushed at a temperature of around 80℃ while passing through a minute gap between relatively rotating opposed grinding wheels without preheating. The method for preventing soybean odor is characterized by:

According to the inventor's experiments, the moisture content of whole soybeans is
It has been found that 30 to 60 wt%, preferably 40 to 55 wt%, can deactivate lipoxygenase with the highest thermal efficiency. When the water content increases, extra energy is required to heat the water, and the soybean becomes liquid at the same time as it is crushed, reducing the amount of time it takes to pass through the gap.The coefficient of friction between the grinding wheel and the soybean also decreases, and the deactivation of lipoxygenase is reduced. This is because it becomes difficult. Also, if the moisture content was too low, heat conduction would be poor, and the results were not necessarily good. You can also pre-heat whole soybeans with live steam or the like and do the same thing, but if the whole soybeans are sufficiently heated, you will notice a boiled bean odor that is different from the generally known beang flavour. When preheating, it is necessary to be careful about this point in practice. On the other hand, when preheating dry foods, if the temperature is too high, a so-called "soybean flour" odor will occur, so care must be taken.

The present invention will be described below with reference to examples, but it is obvious that the present invention is not limited to these examples.

Example 1 10Kg of whole soybeans were washed with water and soaked in water to remove moisture.
The soybeans, which had been reduced to 50% and drained, were heated at a rotation speed of 1500 r.pm using a Super Micro Refineer (manufactured by Masuko Sangyo).
Approximately 17Kg after being crushed by keeping the temperature around 80℃ with a gap of 0.02mm.
A fairly wet powder was obtained. When the lipoxygenase activity of this product was measured, it was found to be completely inactivated. At the same time, in a sensory test, there was no soybean odor at all. When we added water, oil if necessary, and some seasonings to this so that the total solid content was about 18%, and passed it through a forced dispersion machine to make soymilk using whole grains, the okara ingredients were completely crushed. Because of this, the soy milk has a smooth texture and no bitter taste.

Example 2 10Kg of whole soybeans were washed with water and soaked in water to reduce the water content to about 50%.
%, steamed with live steam (100° C. and normal pressure) for about 20 seconds, and immediately crushed under the same conditions as in Example 1. The pulverized material was poured into a buffer solution with a pH of 7.6, boiled for about 3 minutes, centrifuged, the okara components removed, and finally adjusted to a total solid content of about 13% around pH 6.5, and mixed with soy milk. did. Added some seasoning as needed. There was no soy odor at all, and the result was a wonderful soy milk with no bitterness. In addition, when we prototyped raw soybean curd using this soymilk using a conventional method and compared it with commercially available products, more than 90% of people recognized the difference in soybean odor.

Example 3 Approximately 17 kg of soybeans preheated in the same manner as in Example 2 were
The mixture was pre-pulverized using a chopper equipped with a mm die, and then crushed under the same conditions as in Example 1 to obtain a powdered product. Add water to this to make it about 65% moisture,
Furthermore, when we added sugar to a ratio of about 60% based on dry matter and mixed well to make a bean paste, we found that the soy bean paste was so smooth that it was impossible to tell that it was made from soybeans, and that it could be used as a confectionery raw material.

Example 4 5 kg of whole soybeans are pre-dried using a roaster and then coarsely ground. This coarsely ground material has a moisture content of approximately 40%.
The powder was crushed in the same manner as in Example 1 while adding the powder so as to give about 8.5 kg of powder. The activity of lipoxygenase was completely lost, and almost no soybean odor was observed in the sensory test.

Some of the examples have been explained above, but since the soybean material obtained in this way has no soy odor and the okara component is completely finely ground, it can be used not only as a filler for egg rolls but also as a filler for egg rolls. It can fully exhibit its functional properties as a material for various foods such as omelets, bread, udon noodles, and vegetable eggs, and its range of uses is quite wide.

Claims (1)

[Claims] 1 Adjust the moisture content of whole soybeans to a range of 30 to 60 wt%,
Soybean odor generation characterized by preheating to a temperature of 80°C or less, or grinding at a temperature of around 80°C while passing through a minute gap between relatively rotating opposed grinding wheels without preheating. Prevention method.