JPH0425786B2 - - Google Patents

Description

[Detailed description of the invention]

"Field of Industrial Application" This invention relates to the production of confectionery foods using soybeans. ``Prior Art'' There are roasted soybeans and boiled soybeans that are made from whole soybeans as a starting material and which retain their original shape, as well as natto, hama-natto, and tempeh that are fermented by microorganisms. Furthermore, the only known uses for whole soybeans as confectionery are roasted soybeans and roasted soybeans that are partially mixed into baked confectionery in their original form. ``Problems that the invention seeks to solve'' Whole soybeans cannot be eaten raw due to their grassy odor, trypsin inhibitors, and poor digestibility. For this reason, some kind of heat treatment is required.
Conventionally, this method basically involved roasting and steaming. In other words, to explain this method in a little more detail, when whole soybeans are directly roasted, their physical properties become brittle, but they do not become soft, and their digestibility decreases.
It is said to be around 60%. Furthermore, even if raw whole soybeans are soaked in water and roasted, they will shrink slightly and harden as the water decreases. Furthermore, the digestibility of steamed soybeans is 70
%, but even if you boil it, it will shrink in the same way. When raw soybeans are soaked in water, swollen, freeze-dried, and then roasted, they become brittle and soft, but the flavor of roasted beans is strong and the beans remain roasted. As described above, conventional processing methods have limited their use as confectionery. The purpose of this invention is to eliminate these drawbacks and provide a processed whole soybean food that has physical properties and flavor suitable for confectionery. ``Means to solve the problem'' Soak whole soybeans in water to swell them. Next, the soybeans are steamed or boiled to soften them. This softening refers to what is generally called a boiled state. Furthermore, this softened soybean is frozen and then freeze-dried by a conventional method. This dried soybean has a suitable texture and can be eaten as is, but it lacks flavor and needs to be further improved in taste.
In this method, the treated soybeans are impregnated with oils and fats. Another method is to coat the treated soybeans with thiokolate, sugar, seasoning liquid, spices, seaweed, etc. to improve the flavor and texture. Whole soybeans are steamed in a conventional manner and then freeze-dried. This method is comprised of a soybean food production method characterized by subjecting treated soybeans to flavor or taste processing while retaining their freeze-dried tissue. "Action" The action of the processing of this invention will be explained. When whole soybeans are soaked in water, they absorb water well and swell. Next, by steaming or boiling this swollen soybean, the pectin between the cell walls that make up the soybean is softened or dissolved, thereby softening the soybean tissue. In the next freezing process, the water in the soybeans crystallizes, further causing the tissue to collapse. In the final freeze-drying step, the soybeans are dried under reduced pressure in a frozen state, so there is almost no change in the volume of the soybeans due to sublimation of water, resulting in porous dried soybeans. In other words, this process creates spaces in the soybeans to compensate for the swelling with water, and when the beans are steamed, the unique flavor of roasted beans disappears, and the structure of the soybeans becomes more flexible.
Therefore, when you put this soybean in your mouth, it is soft.
The processed soybean is light, dissolves well, and has an excellent texture. Furthermore, since it is hardened by treating it with oil or sugar before freezing, the texture can be adjusted by adjusting the treatment concentration, etc. This processing method has not been practiced before. The present inventors discovered that these processed soybeans have excellent properties as raw materials for confectionery, which led to the creation of various confectionery products.
First, regarding the processing method for nut-style soybeans, we focused on the differences in nutritional components between soybeans and nuts, and found that nuts have more fat and less protein than soybeans. brittle but hard;
It was found that this treated soybean has a grainy texture, and that nuts have the characteristics of being brittle, but soft and easily melting.It was found that this treated soybean is close to nuts in terms of physical properties. We have found that if the lipid content is brought closer to that of the same type of food, the resulting food will have a similar texture. However, simply immersing the treated soybeans in fats and oils does not easily impregnate them with fats and oils because the treated soybeans are hydrophilic. Also, even if it is fried in oil, it cannot be sufficiently impregnated. Therefore, as a means of impregnating it with oil,
They have discovered a method of impregnating the inside of the treated soybean by immersing the treated soybean in oil and fat and treating it under pressure. Another method is to make the soybean lipophilic and impregnate it with fats and oils by treating raw soybeans with a surfactant that has a low HLB value, that is, has a high hydrophobicity, either when water is absorbed or after steaming. On the other hand, various soybean processed confectioneries were invented by utilizing the excellent texture of this processed soybean. As for the effect, since this treated soybean is hydrophilic, if a coating material with a high water content is used, it will absorb water from the coating material and return to steamed soybean, so it is necessary to coat the soybean while preventing this phenomenon.
In other words, there is a method of adding seasonings and spices to the heat-melting coating materials such as sugars, thiokolate, and fats, and coating them with seaweed and furikake by utilizing the adhesive properties of these coating materials. It also includes a method in which the product is immersed in a mixed aqueous solution of liquid, spices, etc., and immediately taken out and dried before it penetrates into the interior. ``Example'' Whole soybeans include regular whole soybeans, half-split soybeans, soybean sprouts with root extensions of 30 mm or less, and after steaming,
Soybeans fermented by Aspergillus or Rhizopus microorganisms can also be used. Soaking and steaming of soybeans may be carried out in the usual manner, including boiling in water, normal pressure steaming, and high pressure steaming, without limitation. Furthermore, an aqueous solution of sugar, salt, seasoning liquid, etc. may be used during the soaking or boiling of the soybeans. In the next freezing step, the temperature at which the steamed soybeans are sufficiently frozen to the inside is sufficient; for example, a home freezer can be used. In the freeze-drying process, drying using a normal freeze dryer is sufficient. Further, steamed soybeans before freezing may be treated with sugar, oil or fat, or seasoning liquid. First, in the processing of nuts-style soybeans, freeze-dried processed soybeans are impregnated with oils and fats, and any of vegetable edible oils, animal edible oils, margarine, and butter can be used as the lyophilized soybeans. As for the impregnation method, the treated soybeans are immersed in vegetable oil that is liquid at room temperature, and then placed in a pressure cooker and pressurized to impregnate the soybeans.
The temperature at this time is from room temperature to about 150°C, and about 100°C is appropriate. In addition, animal fats are melted and impregnated under pressure, or heated and impregnated under pressure. Also,
There is also a method of impregnating oil by treating it with a lipophilic surfactant having an HLB of 3.5 to 6.0 before freezing. After impregnating the product with oil, thoroughly wipe off the oil adhering to the surface.
Next, examples of various processed soybeans produced by coating freeze-dried soybeans will be described. In food products in which processed soybeans are coated with sugars, sugar, fructose, glucose, maltose, starch syrup, etc. can all be used as the sugars. First, these sugars may be melted by heat, and the treated soybeans may be added to the processed soybeans while in liquid form and poured into molds to make "Okoshi", or each grain may be coated as a food product. Alternatively, the treated soybeans may be momentarily immersed in an aqueous solution containing sugar, seasoning, and spices to cover the surface and then dried with hot air at 100℃ or less, but before drying, the treated soybeans may be treated with nori or furikake powder. After covering the surface, it may be dried using the same drying method as described above to produce a product. Also included are soybean foods prepared by coating this treated soybean with thiokolate by a known method. Next, we will give six specific experimental examples. Experimental Example 1 Whole soybeans were soaked in water at 20°C for 12 hours, and then steamed at 100°C and normal pressure for 2 hours. Store this soybean in the freezer (−30
℃) for 20 hours and dried in a lyophilizer. A portion of the dried soybeans was heat-treated in a dryer at 120°C for 30 minutes to improve the flavor, and further, the dried soybeans were immersed in salad oil and processed in an autoclave at 121°C and 1.2 atm for 5 minutes. The product was prepared by wiping off the oil on the surface. The product had a high oil and fat content and a texture similar to that of nuts. The component analysis and texture are shown in Table 1. Experimental Example 2 The freeze-dried soybeans of Experimental Example 1 were coated with the following coating materials to obtain unique products. (b) Melt a sugar mixture of 5 parts sugar and 1 part starch syrup, add dried soybeans to this mixture, and stir evenly.
It was taken out, cooled and solidified. Its appearance was that of a stag-like food. (b) A mixture of 5 parts of sugar, 5 parts of raw fried soy sauce, and a small amount of Western pepper was made into a liquid, and the dried soybeans were soaked in the liquid and immediately taken out and dried in a hot air dryer at 80°C. The characteristics of this product are similar to those of Arale. (c) 0.5 part of bittersweet chocolate, cocoa powder
1.5 parts, 4 parts butter substitute, 4 parts sugar, lecithin
Thiyocolate prepared with a preparation containing 0.03 part of vanillin and a trace amount of vanillin was kept at 50°C, and the freeze-dried soybeans were uniformly covered therein and then taken out and cooled. The product had a light and soft soybean tyokolate appearance. Experimental Example 3 The dried soybeans prepared in Experimental Example 1 were subjected to the following treatments. The soybeans are momentarily immersed in a seasoning solution of 8 parts of raw soy sauce, 1 part of sugar, and 1 part of mirin, and then pulverized grilled seaweed is mixed with the soaked soybeans to thoroughly coat the surface of the soybeans. After adhesion, it was taken out and dried in a hot air dryer at 80°C.
The properties of this soybean became a soft, flaky food. In addition, instead of seaweed, pulverized furikake (trade name: Noritama) was used and produced in the same manner. The product is a soft soybean food with a strong umami flavor. Experimental Example 4 Whole soybeans were treated in boiling water at 100°C for 1 minute, immediately taken out and cooled under running water, and only the skin of the soybean was removed using the swelling effect, resulting in halved soybeans. The soybeans were soaked at 20℃ for 1 night, then soaked at 100℃ for 2 hours.
Steamed for an hour. To 100 g of steamed soybeans, 5 g of a seasoning solution prepared by adjusting the steamed soybeans with 8 parts of sugar and 2 parts of freshly fried soy sauce was added to sufficiently adhere to the surface of the soybeans, and freeze-drying was performed in the same manner as in Experimental Example 1. This processed soybean has become a soybean food with a hard surface and a sweet taste. The component analysis and texture are shown in Table 1. Experimental Example 5 Whole soybeans were soaked overnight in 25°C water, drained, covered with damp gauze, and soaked for 2 hours while sprinkling water occasionally.
Rooted for several days. The root length at this time was 20 mm. The bean sprouts were dehulled under running water and the rhizomes were removed to obtain halved soybeans, which were steamed at normal pressure for 2 hours. After this, freeze-drying was performed in the same manner as in Experimental Example 1. This processed soybean is made into salad oil under normal pressure.
After soaking at room temperature for 3 hours, the oil on the surface was wiped off to prepare a product. This product produces soft, nutty-like soybeans that are bright in color and have little soy odor. Experimental Example 6 Half-split soybeans that had been dehulled in the same manner as in Experimental Example 4 were boiled for 1 hour in a solution adjusted to pH ⁵ with vinegar, dehydrated, and cooled. The seeds were inoculated, placed in a mesh bag, and lightly fermented for 20 hours in a constant temperature and humidity chamber (25°C, 70% RH). The fermented soybeans were steamed at normal pressure for 30 minutes, and then freeze-dried and impregnated with oil and fat in the same manner as in Experimental Example 5. The product was slightly dark in color, had little soy odor, and had a strong flavor.

[Table] "Effects of the Invention" As explained above, the present invention has the effect that whole soybeans are steamed and freeze-dried, and various snacks can be easily manufactured using the freeze-dried soybeans as raw materials. This greatly expands the use of whole soybeans in confectionery, and has the effect of increasing the intake of low-cost, highly nutritious soybeans.

Claims (1)

[Scope of Claims] 1. A method for producing a soybean food, which comprises steaming whole soybeans in a conventional manner and freeze-drying the whole soybeans, and subjecting the treated soybeans to flavor or taste processing while retaining the freeze-dried tissue. 2. The method for producing a soybean food according to claim 1, wherein the treated soybean is impregnated with oil and fat to impart a nutty flavor. 3. The method for producing a soybean food according to claim 1, wherein the treated soybean is coated with a coating material containing one or a combination of sugars, thiokolate, seasoning liquid, seaweed, and furikake.