JPH03240460A - Control of soybean flavor - Google Patents

Abstract

PURPOSE: To obtain soybeans suitable for candies, snacks, etc., from which the odor of soybeans is removed, by removing hulls from soybeans, boiling the soybeans in a fruit juice soln. such as guava, and then dewatering. CONSTITUTION: Soybeans after hulls are removed are boiled (preferably under atmospheric pressure for 10 to 30min) in a fruit juice soln. comprising one or more kinds of guava, papaya, pineapple, apple and orange (preferably 1 to 20vol.% concn.) till the odor of soybeans disappears. Then the soybeans are dewatered.

Description

DETAILED DESCRIPTION OF THE INVENTION This application is filed on February 14, 1990.
3) (4) This is a continuation in part of Application No. 07/479.913.

[Industrial application field]

The present invention belongs to the technical field of soybean processing and in particular relates to a method for modifying characteristics such as flavor, aroma and texture (crunch), which applies not only to unpressed soybeans but also to pressed soybean products such as soymilk and Includes tofu.

[Prior Art and Problems to be Solved by the Invention] Soybeans are well known as an excellent source of protein rich in all essential amino acids, which are essential nutritional components for good health.

Unfortunately, soybeans in their natural form have an unpleasant taste and odor, ie, a "beany" odor, which prevents their widespread use in human consumption.

Attempts to make soybeans more palatable have been limited to "deodorizing" and "debittering" them into the most desirable foods. For a historical overview, see Haw, July 20, 1971.
U.S. Patent No. 3.594.184 to Ley, R.L., et al.
given to the number. Lowley et al. achieved a reduction in processing time by first heating the soybeans thoroughly in hot dry air and peeling them before hydration. This avoided the 8-16 hour pre-soak that was previously required.

Unfortunately, this method also created new distinctive flavors that interfered with flavor control.

U.S. Pat. No. 4,601,910 to 5aub, J.C., June 22, 1986, discloses a process for dehulling, softening and flavoring involving the use of fruit juices.

[Means to Solve the Problem] Completely eliminates bean odor and imparts any flavor by absorption of an appropriate flavoring agent rather than simply the flavor of the solution used to remove the bean odor. We have discovered a way to make soybeans fully acceptable. Removal of bean odor is achieved in a first step, which involves boiling the dehulled soybeans in a guava, papaya, pineapple, apple or orange fruit juice solution, or a mixture thereof, followed by draining. including (5
) (6) Become. Once the bean odor has been removed, the soybean can be used in any of a wide variety of cooking and processing methods, such as for producing soybean-based foods or intermediates from which further food products can be prepared. be able to. Examples of products that can be enriched from such processing after the soy odor has been removed are soy milk and soy-based tofu. Additionally, non-soy flavors can be imparted to the soybeans or products prepared therefrom at any stage after the initial soy flavor removal. This is done by soaking the soybean or soybean-based product in a suitably chosen marinade for the desired flavor or, in the case of liquid soybean products such as soymilk, with a chosen flavoring agent. This is achieved by simply incorporating it into the product. For whole soybeans that are to be freeze-dried, controlled immersion of the treated soybeans in fresh water prior to freeze-drying can control the texture and texture of the final soybean after regeneration.

Soybeans and soybean-based foods, such as soymilk and soybean-based tofu, can be produced in accordance with the present invention with an essentially unlimited variety of flavors. All such products are completely free of the unpleasant bean odor of soybeans.
And they can have a wide range of flavors and textures suitable for a wide variety of food products, such as dry foods, candies, snacks, and other nutritional foods and beverages.

[For production]

Removal of the bean odor and taste of dehulled soybeans is accomplished by boiling the soybeans in a fruit juice solution. The juice is from one or more of guava, papaya, pineapple, apple and orange fruit, of which guava, papaya and pineapple are preferred, and guava and pineapple are most preferred.

Boiling is generally carried out under boiling conditions, and the boiling time is not critical, but will be an amount of time sufficient to eliminate the bean odor. At atmospheric (sea level) pressure, the boiling time will most likely be at least 10 minutes, preferably from about 10 minutes to about 1 hour, and more preferably from about 10 minutes to about 30 minutes. Under pressure, for example, about 10 lbs. 703 kg/c [
lI) or more, preferably about 10 psig (0,703 k
g/C[+ri]~about 20 psi (1,406 kg
/cffl), shorter times may be sufficient, particularly from about 30 seconds to about 5 minutes, preferably from about 1 minute to about 3 minutes.

The juice concentration in the boiling solution is not important, but the original concentration (f
About 1% by volume of juice (full strength)
about 50% by volume, preferably about 1% to about 30% by volume,
Best results are achieved with solutions prepared by combining with water, most preferably from about 1% to about 20% by volume.

Soybeans are considered "well-cooked" when they are soft and can be easily crushed between the thumb and forefinger. Without being bound by any theory, it is assumed that the "well-cooked" stage achieved according to the present invention occurs at the time the trypsin inhibitor in the soybean is inactivated. This is because soybeans have a hard texture (crunchy texture) that is different from fine tree nuts.
leave.

The end user can then soften the soybeans as desired by further cooking. It should be noted that immature soybeans that are still in the pod are green and will cook faster than mature soybeans.

Once the soybeans have a bean odor, they have a good texture and an absorbent flavor due to absorption from the flavoring solution or marinade.

Flavoring solutions are usually aqueous solutions of natural or artificial flavors, and any of a wide variety of such materials are commercially available from sources in the food processing industry. An example of such a source is Flavor Techno, Matawan, N.S., ogyCorpor.
ation. There is also one in Honolulu, Hawaii (,T,
There is flowerii. Flavors include fleur-de-lis flavors, nutty flavors, and other commonly used flavors such as vanilla, chocolate, and coffee.

Depending on the particular product, products prepared from soybeans or whole soybeans can be imparted with new flavors at any of various stages of preparation. New flavors can be imparted to pressed soybeans, pressed soybean slurry, or soymilk.

In embodiments of the present invention in which new flavors are imparted to whole soybeans, the flavor is imparted by absorption from a young solution as described above.

This can be done under refrigerated, room (ambient), or warmed conditions. The time required varies depending on the temperature.
and generally will be readily apparent to those skilled in the art or can be readily determined by routine experimentation. For example, an overnight soak is used when the soybeans and marinade are refrigerated, a 3 o'clock soak is used when the soybeans and marinade are at room temperature, and a 3 o'clock soak is used when the soybeans and marinade are at 140°F. When warming, soaking takes about 50 minutes.

Once flavor soaking is complete, the soybeans are drained for consumption or further processing. If so, it may be desirable to freeze-dry the soybeans after the bean odor has been removed and the new flavors have been absorbed. Freeze drying can be carried out by a conventional method. The texture of freeze-dried products can be adjusted by soaking in fresh water, ranging from a soft texture to varying degrees of crunch. The longer the soaking, the softer the freeze-dried soybeans become.

In embodiments that include a step of pressing the soybeans as part of the preparation of the final product, the young feedstock is preferably added after the pressing step.

To prepare soybean milk, for example, soybeans from which the hulls have been removed are first pressed with water to form a slurry. This can be done in a conventional blender, food processing equipment or similar equipment. The slurry is then boiled until it begins to swell rapidly due to foaming. The foaming slurry is then removed from the heat and the solids are strained off. The resulting liquid is soy milk. Although this is a conventional method for the preparation of soymilk, an additional feature of the present invention is the use of whole dehulled soybeans as the starting material. Soymilk prepared in this manner can be rejuvenated and/or sweetened (11) (12) by the addition of rejuvenation solutions the same or similar to those described above. Moreover, any conventional flavor, a wide variety of which is commercially available, can be used herein.

Soy-based tofu can be prepared by adding a coagulant to soy milk, coagulating the soy milk, and then straining and compressing the curd, all according to methods known in the art of tofu preparation; An additional feature of the present invention is now the use of deodorized whole soybeans as the starting material used to prepare the soymilk. Any of the wide variety of coagulants known in the art of making tofu from soybeans can be used. Notable examples are alkaline earth metal salts, especially calcium carbonate, calcium sulfate and magnesium sulfate. Coagulation methods other than addition of chemical coagulants are also known and may be used here, but
Chemical coagulants are preferred.

Flavors can be imparted by adding young number solution to soymilk before coagulation or by incorporating young number into the coagulant solution. Suitable and optimal qualities will be readily apparent to those skilled in the art and will vary depending on individual taste.

The following examples are intended to illustrate the invention and are not intended to limit or limit it in any way.

〔Example〕

Example 1 Dehulled dry soybeans (100 mf) were boiled for 20 minutes at atmospheric pressure in a mixture of 500 ml of water, 20 ml of guava nectar and 20 ml of pineapple juice.

The guava nectar used in this example and subsequent examples was CA91746, C1ty of Industry.
Kerns o of ry's Ne5tleFoods division
f California's product, “Kern's G
The pineapple juice used in this example and subsequent examples was HI9
6801, Dole Packaged, Honolulu
FoodsCO9, product “Dole Pineap”
ple Juice”.

The soybeans were then removed from the mixture and drained. I tasted both the drained soybeans and the drainage liquid. The soybeans had no bean odor at all, while the effluent had a pronounced bean odor.

(13) (14) Example 2 Dehulled dry soybeans (100 mf) were incubated at atmospheric pressure for 20 mf in a mixture of 500 mf water and 20 mf guava nectar.
Boiled for a minute. The soybeans were then removed from the mixture and drained. I tasted both the drained soybeans and the drainage liquid.

The soybeans had no bean odor at all, while the effluent had a pronounced bean odor.

Example 3 Dehulled dry soybeans (10 hours) were soaked at atmospheric pressure in a mixture of 500 ml of water and 20 ml of guava nectar.
Boiled for 0 minutes. Then 20ml of pineapple juice was added and boiling continued for a further 11 minutes. The soybeans were removed from the mixture and drained. I tasted both the drained soybeans and the drainage liquid. The effluent had a pronounced bean odor. The soybeans were delicious and of very good quality.

Example 4 Dry soybeans with hulls removed <IOM) were mixed with 500 liters of water and 1
in a mixture of 5 - guava nectar and 15 - pineapple juice in a pressure cooker at 15 psi for 1 minute and 30
Boiled for seconds. The soybeans were then removed from the pressure cooker and drained. I tasted both the drained soybeans and the drainage liquid.

The soybeans had no bean odor at all, and the waste liquid had a pronounced bean odor.

Example 5 Dehulled dried soybeans (3/4 cup) were boiled in 4 cups of water and 2 ounces of guava nectar for 30 seconds in a pressure cooker at 15 psi (240°F). Two ounces of pineapple juice was then added to the mixture and boiling continued at 15 psi for an additional 45 seconds. The soybeans were removed from the pressure cooker, quickly cooled, and drained. I tasted both the drained soybeans and the drainage liquid. The soybeans had no bean odor at all, while the effluent had a pronounced bean odor.

Example 6 Dehulled dry soybeans (250 m) were placed in a plastic container, 1500 ml of boiling water and 120 ml of guava nectar were poured into the container and left to soak for 15 minutes. The entire mixture was then placed in a cooking pot and boiled for 20 minutes.

Pineapple juice (add 50ml, then add 10ml)
Boiling was continued for (15) (16) minutes. After draining the soybeans, they were washed with cold water. The obtained soybeans had no soybean odor and were suitable for use in the addition of young soybeans or in the production of tofu or soymilk.

Example 7 Dry dehulled soybeans (<100 mff) were transferred to 500 m of water and 25 cm of V-8 juice, a product of Campbell 5oup Co., Canden, Ne.
v-3(:ocktailVegetable Jui
ce") for 15 minutes.

Next, 20 bottles of orange juice (a product of the Coca Co1a Company of Hyeuston, Texas).
MinuteMaid Orange Juice”)
was added and boiling continued for an additional 10 minutes. Next, I drained the soybeans and tasted them.

Taste tests showed that the bean odor was removed from the soybeans, while there was a noticeable bean odor in the effluent.

Example 8 Dried soybeans with hulls removed (100 mj, 500 mj!
of water and 25 lbs of apricot nectar for 15 minutes. followed by 20 Campbe
1 liter of tomato juice was added and boiling continued for an additional 10 minutes.

I drained the soybeans and tasted them. A taste test showed that the bean odor was present only in the effluent.

Example 9 Dehulled dry soybeans (100 mf) were boiled for 22 minutes in a mixture of 500 g water, 20 g orange juice and 20 g apricot juice. The soybeans were then drained, rinsed, and tasted. No bean odor was detected in the soybeans.

Example 10 This example illustrates the imparting of non-soy flavor to soybean flavor removed according to Example 3.

A range of freshwater flavors (commonly known as ``snow cones'') are available at HoT, 1270-A North King Street, Honolunobe, Hawaii 96817.
, K.) lawaii. 5 Bond (2,
268 kg) of granulated sugar to 1 gallon (3,785 β
) of water, then 1 oz/quart (29,9
Syrups were prepared from each flavor by adding the flavor at 6 g/j.

To each syrup (0,473 N) was added 1 cup of soybeans treated according to Example (17) (18) 3 to remove the bean odor. The soybeans were soaked in the syrup overnight while refrigerated and then observed for taste and general appearance. The observation results are shown in Table 1 below.

Table 1 Banana Vanilla Coconut Strawberry Excellent Good Excellent Pleasant Unusual color Very tasty Bright color Illustrating the imparting of non-soy flavors to soybeans.

Flavor Tech in Matawa, New Chassis
Manufactured by ology Corporation,
and Chemical Sales & 5e, P, 0° Box 17893, Honolulu, HI 96817
Five kinds of young numbers purchased from rvice were mixed with sugar syrup. Each sugar syrup weighs 5 pounds (2,26
1 gallon (3,7851') of granulated sugar (8 kg)
It was prepared by dissolving it in water. Table 2 shows the various flavors and the amount of sugar syrup added in relation to the volume.

Table ■ greig orange lime coffee Example 11 In this example, Moderate Good Moderate Good bad color Good common Delicious Bean odor was removed according to Example 3. walnut praline greig pinenut pull lemon 17A-8906,4880,1 18A-8903, 2280, 15 18A-8904,3020,2 18A-8906,4780,15 18A-8904,3210,2 (19) (20) In all cases, the flavor was imparted to the soybeans with good results.

Example 12 This example demonstrates the control of the texture of freeze-dried soybeans by fresh water washing before freezing.

The soybeans used were dehulled soybeans that had had their bean odor removed in accordance with the present invention and had been reaged in each flavor of Example 11, but had not been washed with water.

Place 1 cup of soybeans of each flavor in a plastic ZIPLOC bag ([]OW
Chemical Co, Midland, Mi
chigan) and the bags were kneaded for various times. After kneading, the soybeans were removed from the bag and freeze-dried. The observed textures corresponding to each kneading time are shown in Table 2.

Table ■ 30 seconds　　　　　　　　　Very excited 60 seconds crunchy 90 seconds somewhat soft Example 13 This example illustrates the application of the invention to the production of soymilk.

Two batches of soybeans were tested, the first being soybeans according to the method of Example 3, and the second batches of soybeans containing 1 amount of pineapple juice.
0m1! The same method was used for soybeans except that the amount was reduced to . After treatment, the soybeans from each batch were bunched by mixing 400 soybeans with 500 ml of water in a blender at high speed for 3 minutes. Heating was stopped when the mixture began to foam rapidly. It was then strained through cheesecloth and the residue was discarded, leaving the remaining liquid as pure soy milk.

Next, 1 cup of soy milk was placed in a ZIPLOC bag. Each bag comes with one of the following flavors (Flavor 2).
1) (22) From Technology Corporation)
A mixture of 15 ml thick syrup (half water and half sugar) mixed with 0.67 was added.

Table ■ Strawberry 18A-8401,100 Vanilla 17A-8308,023 Chiyocolate 17A-8406,158 Lemon
188-8904, 321 As a result, in all cases, flavor was imparted to soymilk with good results, and no soybean odor remained.

Example 14 This example illustrates the application of the invention to the production of tofu.

Soy milk was prepared using the method of Example 9. A coagulant was then prepared by mixing one cup of water and one spoonful of 3 psom salt (hydrated magnesium sulfate). Add this coagulant to 1 part thick syrup (half water, half sugar).
72 cups and one of the 4 types (7) 7 levers in Table ■ 4m
Blended with l. One coagulant mixture was prepared for each flavor and each mixture was added to soy milk in three stages to produce curd. The curd was then drained and slowly transferred to a mold box lined with moist cheesecloth for pressing.

The result in each case was a tofu product with the taste of the flavor imparted and no trace of soy odor.

Although so far described for illustrative purposes, it will be readily apparent to those skilled in the art that changes, modifications, and further substitutions may be made to the materials and methods described above without departing from the spirit and scope of the invention. .

(23) (24)

Claims (1)

[Claims] 1. A method for removing natural bean odor from hulled soybeans, comprising: (a) the hulled soybeans are extracted from the group consisting of guava, papaya, pineapple, apple, and orange; in a solution of at least one selected fruit juice;
boiling for a time sufficient to remove the bean odor; and (b) removing the boiled soybeans from the solution and draining them. 2. The method of claim 1, wherein the fruit is a member selected from the group consisting of guava, papaya and pineapple. 3. The method of claim 1, wherein the fruit is a member selected from the group consisting of guava and pineapple. 4. the fruit is a member selected from the group consisting of guava and a combination of guava and pineapple;
The method according to claim 1. 5. The method of claim 1, wherein boiling in step (a) is conducted at about atmospheric pressure for at least about 10 minutes. 6. The boiling in step (a) is performed at approximately atmospheric pressure for about 10 minutes or more.
2. The method of claim 1, wherein the method is carried out for about 1 hour. 7. The boiling in step (a) is performed at approximately atmospheric pressure for about 10 minutes or more.
2. The method of claim 1, wherein the method is carried out for about 30 minutes. 8. The method of claim 1, wherein the boiling of step (a) is conducted at at least about 10 psi for about 30 seconds to about 5 minutes. 9. The boiling in step (a) is approximately 10 psig (0.7
03kg/cm^2) ~ approx. 20 psi (1.406k
g/cm^2) for about 1 minute to about 3 minutes.
The method described in. 10. The method of claim 1, wherein the solution of step (a) is prepared by diluting the juice at its original strength in water at a dilution rate of about 1% by volume to about 50% by volume. 11. The method of claim 1, wherein the solution of step (a) is prepared by diluting the juice at its original concentration in water at a dilution rate of about 1% by volume to about 30% by volume. 12. Soybean prepared by the method of claim 1. 13. The method of claim 1, wherein the solution of step (a) is prepared by diluting the juice at its original concentration in water at a dilution rate of about 1% by volume to about 20% by volume. 14. A method for removing bean odor from dehulled soybeans and imparting selected non-soybean flavors thereto, the method comprising: boiling for at least about 10 minutes in a first solution of at least one fruit juice selected from the group consisting of orange; (b) removing the boiled soybeans from the solution and draining; (c) removing the water; soaking cut soybeans in a flavoring solution of the selected flavor to allow the drained soybeans to absorb the flavor; and (d) recovering the soybeans from the flavoring solution. A method consisting of 15. The method of claim 14, wherein the fruit is a member selected from the group consisting of guava and pineapple. 16. The method of claim 14, wherein the boiling of step (a) is conducted for about 10 minutes to about 1 hour, and the soaking of step (c) is conducted at ambient temperature for about 1 hour to about 10 hours. 17. The boiling of step (a) is carried out for about 10 minutes to about 1 hour, and the steeping of step (c) is carried out at a temperature of about 100°F to about 2
15. The method of claim 14, conducted at a temperature of 00<0>F for about 20 minutes to about 2 hours. 18. Soybean having a non-soybean flavor prepared by the method of claim 14.