JPH04121158A - Method for processing soybean leaf into food - Google Patents

Abstract

PURPOSE:To produce the processed soybean leaves useful as an excellent healthy or natural food at a low cost by a simple method by sealing soybean leaves in a container and putting a weight on the container in a pressed state for prescribed periods several times. CONSTITUTION:The main leaves of soybean trees are separated from the branches in a green soybean-harvesting time and washed with water. The water is drained from the leaves. The leaves as such, after naturally dried to a half- dry state or after boiled and dried to the half-dry state, are charged in a flexible container such as a vinyl polymer bag, mixed with salt and sealed under vacuum. A weight is put on the container in a main leaf-pressed state for a prescribed time at ordinary temperature, and air in the container is subsequently discharged. A weight is again put on the container in a main-leaf-pressed state for a prescribed time to provide the processed soybean leaves.

Description

[Detailed Description of the Invention] Industrial Application Field The present invention relates to a food processing method for soybean leaves that enables the soybean leaves to be used as food. The present invention relates to a food processing method for soybean leaves that can be used as a healthy food and a natural food.

Conventional technology Soybeans are rich in protein and fat, and are widely used not only as food such as miso, soy sauce, tofu, natto, and soybean flour, but also as raw materials for soybean oil and soybean cake, and as feed. Traditionally, soybean leaves (true leaves) were considered inedible and were wasted. In addition, the back side of each leaf has numerous fine hairs, giving it a rough and stiff appearance, which is disliked by livestock and has no value as feed.

Problems to be Solved by the Invention Therefore, the applicant of the present invention discovered that soybean leaves not only have sufficient utility value as a food, but also have a reputation as a healthy food and natural food, and have conducted various studies. As a result, we have developed a food processing method for soybean leaves, which are particularly rich in vitamins and are excellent as a healthy and natural food.

Means for Solving the Problems In the food processing method of soybean radish according to the present invention, the true leaves of edamame at the time of harvest are separated from the branches, washed, and drained, and the true leaves after draining are left as they are, or Dry naturally to a semi-dry state or boil to dry until a semi-dry state, place in a flexible container such as a plastic bag, add and mix salt, then remove the air in the container and seal the container. 1. Next, place a weight on top of the container, hold the true leaves in pressure contact, and after a predetermined period of time at room temperature, remove the air in the container, and place a weight on the container again, put the true leaves in pressure contact, and keep the leaves at room temperature. The gist of this is to hold the data for a predetermined period of time.

Example (1) Next, the food processing method of soybean leaves according to the present invention will be explained.

First, the true leaves (hereinafter simply referred to as leaves) are separated from the branches at the time of harvesting the edamame (early August in the experimental example) (the number of leaves is 35).

Then, carefully wash the leaves separated from the branches one by one with water.

After washing, put the leaves in a colander to drain the water, then put the drained leeks into a flexible container such as a flat plastic bag and add an appropriate amount of salt (sodium chloride) (2 handfuls in your hand, about 100 cc). Shake the plastic bag well so that the leaves are evenly coated with salt, then crush the plastic bag with your hands to remove the air inside the bag, and tighten the opening of the bag with a rubber ring to make mM.

Then, place a weight (e.g., an empty bottle filled with water) on top of the plastic bag and hold the leaves in a pressurized state while placing the bag in a dark room at room temperature (e.g., in a kitchen sink cabinet at 25° to 29°C). -7, etc.). After that, turn the plastic bag inside out from time to time and keep it pressed for a specified period of time (approximately 3
(September) When I opened the plastic bag after continuing to use soybeans, I found that the leaves were dry and dry, and the fishy odor peculiar to soybeans and the grassy odor of soybean leaves had not completely gone away, making them still unsuitable for food.

Therefore, at this time, the air accumulated in the plastic bag was removed, the bag was sealed again, a weight was placed in the same manner as above, and the pressure contact state was continued for a specified period of time (about 4 months) at room temperature. When I opened the bag and took out the leaves, the stiff texture of the fine hairs on the underside of the leaves disappeared.
What's more, the fishy odor characteristic of soybean leaves had completely disappeared, the color and luster of the leaves had changed to a softer smell, and the taste had also changed to a fragrant taste with no greenish taste at all. .

Example (2) After washing and draining the leaves separated from the branches, they were left to dry in the sun for about half a day or indoors for about a day in the shade, and then dried in the same manner as in Example (1) above. Perform the process.

Example (3) After washing and draining the leaves separated from the branches, using a porcelain pot, boil them at about 180' for 1 to 2 minutes,
The product is dried in the sun or in the shade until it is semi-dry, and then the same process as in Example (1) is carried out.

The ingredients of soybean radish processed as above are 100%
Data on the number of vitamins per gram were analyzed and compared with the components of soybean itself.

As described above, the soybean leaves processed by the method of the present invention have a vitamin C content of 0.00 g/10 in the case of soybean itself.
Compared to 0g, it has a significantly higher amount of 8.001g/100g, and the content of vitamin B2 is almost twice as much as that of soybean itself, making it not only extremely good as a health food, but also has no harmful effects on the human body. It is also an excellent natural food because it does not contain any additives that may be harmful.

Moreover, the soybean leaves processed by the method of the present invention do not rot or deteriorate in quality, nor do their nutritional value decrease, and can withstand long-term storage.

In addition, the soybean leaves processed by the method of the present invention can be finely chopped or cut into pieces and sprinkled on raw vegetables, added to miso soup, or used as an ingredient in various furikake (furikake), or sprinkled directly on rice or served on rice. It can be rolled up and eaten by frying in oil, and can be added to the ingredients of each person's favorite dishes in a variety of ways.It goes well with not only Japanese food but also Western and Chinese food, and is rich in vitamins It is abundant, highly nutritious, and is an excellent health food that can be stored for a long time.

Effects of the Invention As described above, the present invention separates the true leaves of the edamame harvesting season from the branches, washes them, drains them, and leaves the true leaves after draining as is or in a semi-dry state. After drying naturally or boiling to a semi-dry state, place in a flexible container such as a plastic bag, add salt and mix, remove the air in the container and seal the container tightly. After a predetermined period of time has elapsed by placing a weight on top of the container and keeping the true leaves in pressure contact, the air inside the container is removed, and a weight is placed on top of the container again to bring the true leaves into pressure contact and held for a predetermined period of time. Because soybean leaves, which were previously wasted, can be easily processed into food, the food contains significantly more vitamins, especially vitamin B2 and vitamin C, than soybeans themselves. In addition, it can be used as an ingredient in various dishes according to each person's preference, and is suitable not only for Japanese cuisine but also for Western and Chinese cuisine, and is a healthy food with a long shelf life.
It has extremely useful novel effects such as being able to obtain natural food.

Claims (1)

[Claims] The true leaves at the time of harvesting edamame are separated from the branches, washed, and then drained, and the true leaves after draining are left as they are, or left to dry naturally until half-dry, or boiled and dried until half-dry. After adding and mixing salt into a flexible container such as a bag, remove the air in the container and seal the container.Next, place a weight on top of the container and press the true leaves against each other for a predetermined period of time at room temperature. After the time has passed, the method for processing soybean leaves as a food product is characterized in that the air in the container is removed, a weight is placed on the container again, the true leaves are brought into pressure contact, and the leaves are held at room temperature for a predetermined period of time.