JPH04234957A - Coated vinegared soybean - Google Patents

Abstract

PURPOSE:To obtain a soybean food which has the same nutritive value as that of vinegared soybean and is dried into a portable state. CONSTITUTION:The outside of soybean is coated with powder, the whole soybean is heat-treated into an edible state and the soybean itself or the coating itself or both are provided with a vinegar component.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to vinegared soybeans, which are health foods, and which are coated with vinegar to make them easier to eat.

0002

[Prior art] So-called vinegared soybeans, which are made by soaking soybeans in a vinegar solution, are
It is widely known as a health food. In addition, various production methods have been proposed to improve the taste and enhance the efficacy of vinegared soybeans. For example, JP-A-60-164463 discloses a method of soaking dried soybeans and seaweed in vinegar, and JP-A-61-166373 discloses a method of soaking dried soybeans and seaweed in vinegar after boiling them in vinegar or salt water. A means to do so is shown. The vinegared soybeans described above are stored and eaten while soaked in vinegar, so they are inconvenient to carry. In addition, the smell of vinegar hits your nose just before you put it into your mouth, making people who are not used to eating vinegared soybeans feel a little reluctant.

[0003] Therefore, a method of making vinegared soybeans portable by drying them has also been proposed. For example, the special public service
Publication No. 623 describes a product obtained by coarsely crushing pickled soybeans, freeze-drying the powder, and mixing aloe vera and other vegetable powder into granules, and Japanese Patent Application Laid-Open No. 17959/1983. There is a method of drying vinegared soybeans and pulverizing the vinegared soybeans if necessary, as shown in Japanese Patent Application Laid-open No. 132149/1983. Furthermore, as disclosed in JP-A No. 61-132149, heat-treated beans are soaked in vinegar, dried with hot air, and then made into a mixture with indigestible polysaccharides. .

[0004] Also known as a confectionery manufacturing technique is a so-called coating process in which the surface of roasted beans or bean encapsulation particles is coated with molasses, further coated with flour or starch, and heated in a roasting machine.

[0005]

[Problem to be Solved by the Invention] Drying vinegared soybeans is convenient for carrying, but simply drying vinegared soybeans does not improve the taste, and it is necessary to pre-process or powderize them as in the conventional example described above. It is necessary to add other edible substances, making the production complicated and not necessarily recognized as an effective means for improving taste. That is, if raw soybeans are only pickled in vinegar, the grassy odor of raw soybeans remains. For this reason, the taste is improved by powdering and adding other edible substances, and methods have also been proposed in which raw soybeans are heated, primarily steamed, pickled in vinegar, and then dried with hot air. However, when vinegared soybeans are dried with hot air, the moisture content on the surface and inside is different, and the beans are elastic and have a very poor texture. Therefore, the present invention has proposed a soybean food that can be achieved by the simplest means, has good taste, and has the same nutritional effects as conventional vinegared soybeans.

[0006]

[Means for solving the problems] Soybean food according to the present invention (
Battered vinegar soybeans) are made by coating the outer surface of edible soybeans with honey.
The soybean food is a soybean food that has been subjected to the conventional coating treatment consisting of powder coating and roasting, and is characterized by having an acidity of 1 to 3%. In addition, as a means of containing vinegar components, roasted soybeans pickled in vinegar or dried vinegared soybeans may be used, vinegar components may be added to honey, which is used as an adhesive for the batter during the coating process, etc.
Alternatively, powdered vinegar may be mixed into the powder that serves as the batter, or a combination of these may be used as appropriate.

[0007]

[Effect] The product (battered vinegared soybeans) contains the specified vinegar ingredients, so it has the same nutritional value as conventional vinegared soybeans, and can be provided as a health food, as well as adopting the conventional bean confectionery technology. Therefore, it is easy to manufacture and the texture is also good due to the presence of batter.

[0008]

[Example] Next, an example of the present invention will be described. The coated vinegar soybeans according to the present invention are produced through a bean processing process and a dressing process. Similar to the coating process used for bean sweets, the process includes coating with honey, coating with powder, and roasting.

[0009] To give a specific example, the bean processing process involves soaking raw soybeans in a diluted solution of brown rice black vinegar for a day or night, or by raising the temperature of the solution and soaking it for several minutes, and then draining it and then using a bean stirrer. It is made into fried beans. Next, the battering process is carried out, and the molasses used as the adhesive for the batter is made by adding honey and brown rice black vinegar.The fried beans are coated with honey, and then flour and starch (corn ) Sprinkle with a coating powder consisting of
The powder is attached to the surface of fried beans and heat-treated in a bean stirrer.

[0010] As shown in Fig. 1, a product consisting of a bean part 1 of the core material and a batter part 2 covering all or part of the bean part 1 is produced. ) has a predetermined acidity (1
~3%).

Furthermore, the present invention is not limited to the above-mentioned embodiments, and the means for incorporating the vinegar component is not necessarily carried out in both the bean processing step and the dressing step; The vinegar component may be added only during the treatment step. Of course, as a means for adding vinegar components in the bean processing step, in addition to using the above-mentioned vinegared soybeans as fried beans, it is also possible to use beans obtained by subjecting dried vinegared soybeans to freeze-drying. Furthermore, the vinegar component may be added during the dressing process by mixing powdered vinegar into the dressing powder, in addition to honey coating. In addition to the brown rice black vinegar mentioned above, citric acid, tartaric acid, and malic acid may be used alone or in an appropriate combination as the vinegar to be added and mixed. In particular, citric acid has a neutral taste and high solubility, so it is suitable for adjusting the acidity of the entire product.

0012

[Effects of the Invention] As described above, the present invention provides a soybean food that is easy to produce and portable, has a good texture, and has the same nutritional value as vinegared soybeans, which are health foods. We were able to provide the following.

[Brief explanation of the drawing]

FIG. 1 is a partial cross-sectional view of an embodiment of the invention.

[Explanation of symbols]

1 Core part (bean) 2 Clothes part

Claims (7)

[Claims] [Claim 1] A soybean food made by subjecting the outer surface of edible soybeans to a conventional dressing process consisting of honey coating, powder coating, and roasting, characterized by having an acidity of 1 to 3%. Vinegar soybeans coated with vinegar. [Claim 2] A coated vinegared soybean characterized by draining and roasting the vinegared soybean and subjecting the pickled soybean to a conventional dressing treatment. 3. The coated vinegar soybean according to claim 2, characterized in that dried vinegared soybeans are used instead of pickled soybeans. 4. A coated vinegared soybean, characterized in that the dried vinegared soybean according to claim 3 is a dried vinegared soybean obtained by freeze-drying the vinegared soybean. [Claim 5] In coating roasted beans,
Battered vinegared soybeans are characterized by using a liquid containing vinegar components together with molasses, honey, etc. during honey coating. 6. A coated vinegar soybean coated with honey, characterized in that the coated vinegar soybean is coated with honey using a liquid obtained by adding a vinegar component to honey in the dressing treatment according to claims 2 to 4. 7. A coated vinegared soybean, characterized in that in the dressing treatment according to any one of claims 2 to 6, powdered vinegar is mixed into the flour for coating.