JPH0533016B2 - - Google Patents
Info
- Publication number
- JPH0533016B2 JPH0533016B2 JP62224754A JP22475487A JPH0533016B2 JP H0533016 B2 JPH0533016 B2 JP H0533016B2 JP 62224754 A JP62224754 A JP 62224754A JP 22475487 A JP22475487 A JP 22475487A JP H0533016 B2 JPH0533016 B2 JP H0533016B2
- Authority
- JP
- Japan
- Prior art keywords
- soybean germ
- flavor
- germ
- soybean
- texture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 244000068988 Glycine max Species 0.000 claims description 57
- 235000010469 Glycine max Nutrition 0.000 claims description 57
- 239000012670 alkaline solution Substances 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 description 24
- 235000019634 flavors Nutrition 0.000 description 24
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 10
- 239000003513 alkali Substances 0.000 description 10
- 235000019606 astringent taste Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 description 5
- 244000052616 bacterial pathogen Species 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 235000014112 Cassia mimosoides Nutrition 0.000 description 1
- 244000302899 Cassia mimosoides Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000012094 sugar confectionery Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は大豆胚芽の加工法に関する。更に詳し
くは、風味、食感の改良された加工大豆胚芽を提
供するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for processing soybean germ. More specifically, the present invention provides processed soybean germ with improved flavor and texture.
（従来の技術）
大豆から胚芽を製造する方法（例えば、特開昭
53−133678等）か知られている。しかし、胚芽は
風味が悪く（渋味、苦味等がある）硬い食感を有
しているので、その加工がいくつか試みられてい
る。例えば、100〜150℃でばい煎したり蒸煮した
り（特開昭53−115836）、膨化したり（特開昭60
−126078）加圧加熱処理したり（特開昭53−
115835）すること等が知られている。しかし、こ
れらの方法でも未だ充分に大豆胚芽の風味・食感
が改良されたとは言い難いものである。(Conventional technology) A method for producing germ from soybeans (for example,
53-133678 etc.) is known. However, since the germ has a bad flavor (astringency, bitterness, etc.) and a hard texture, several attempts have been made to process it. For example, roasting or steaming at 100 to 150℃ (Japanese Patent Publication No. 53-115836), puffing (Japanese Patent Application Publication No. 1983-115836),
-126078) Pressure heat treatment
115835). However, even with these methods, it is still difficult to say that the flavor and texture of soybean germ have been sufficiently improved.
（解決しようとする問題点）
本発明者は大豆胚芽が有する前記問題を解決す
ることを目的とした。即ち、大豆胚芽の持つ青臭
み、渋味等を改善し食べやすい風味を賦与すると
共に、食べやすいソフトな食感を賦与することを
目的とした。(Problems to be Solved) The present inventor aimed to solve the above-mentioned problems associated with soybean germ. That is, the objective was to improve the grassy odor, astringency, etc. of soybean germ and impart an easy-to-eat flavor, as well as a soft texture that is easy to eat.
（問題を解決する手段）
本発明者は大豆胚芽等の風味・食感を改良すべ
く、鋭意研究するなかで、アルカリ処理とばい煎
処理の組合せが最も優れた効果を奏するという知
見を得て本発明を完成するに到つた。(Means for Solving the Problem) While conducting intensive research to improve the flavor and texture of soybean germ, the present inventor obtained the knowledge that a combination of alkali treatment and roasting treatment has the most excellent effect. The present invention has now been completed.
即ち、本発明は大豆胚芽にアルカリ溶液を含浸
させ、ばい煎することを特徴とする加工大豆胚芽
の製造法である。 That is, the present invention is a method for producing processed soybean germ, which is characterized by impregnating soybean germ with an alkaline solution and roasting it.
本発明に用いる大豆胚芽は大豆の種皮、子葉部
（若しくは胚乳部）を除いて得ることができる。
例えば、大豆を剥皮して粗割すれば胚乳部から容
易に（篩別等して）分離して得ることができる。
一般に「大豆胚芽」として市販されているものも
原料として利用することができる。 The soybean germ used in the present invention can be obtained by removing the seed coat and cotyledon part (or endosperm part) of soybean.
For example, if soybeans are peeled and coarsely divided, they can be easily separated from the endosperm (by sieving, etc.).
What is generally commercially available as "soybean germ" can also be used as a raw material.
アルカリ溶液を含浸させる態様は、大豆胚芽と
アルカリ溶液を攪拌・混合させたり、アルカリ溶
液を大豆胚芽にスプレーしたりする等大豆胚芽に
アルカリ溶液を接触させて含浸する手段であれば
いずれの方法も使用できる。アルカリ溶液中のア
ルカリ剤は特に限定するものではないが、本発明
の加工大豆胚芽を食品用に用いる場合は炭酸水素
ナトリウム、炭酸水素カリウム、炭酸ナトリウ
ム、炭酸カリウム、炭酸アンモニウム等の弱アル
カリが好ましい。アルカリ溶液の濃度は特に限定
するものではないが通常１〜20％溶液を用いるこ
とが多い。アルカリ溶液の量はアルカリが大豆胚
芽に均一に含浸される為には大豆胚芽100重量部
に対し５重量部以上が適当である。又、大豆胚芽
をアルカリ溶液に浸漬させる方法では大豆胚芽の
吸水性から大豆胚芽100重量部に対しアルカリ溶
液を25重量部以上用いると含浸に時間がかかるの
で、実用的には大豆胚芽100重量部に対し５〜20
重量部のアルカリ溶液が適当である。又、アルカ
リの量は強アルカリ、弱アルカリ等アルカリの種
類によつて量はことなるが、例えば、弱アルカリ
の場合、アルカリ固形分として大豆胚芽に対し
0.1〜２重量％程度で風味改良、食感改良効果を
奏する。アルカリの量が多くなりすぎると所謂ア
ルカリ味が発生し風味が悪くなる。 The method of impregnating the soybean germ with the alkaline solution can be any method that brings the soybean germ into contact with the alkaline solution, such as stirring and mixing the soybean germ and the alkaline solution, or spraying the alkaline solution onto the soybean germ. Can be used. The alkaline agent in the alkaline solution is not particularly limited, but when the processed soybean germ of the present invention is used for food, weak alkalis such as sodium bicarbonate, potassium bicarbonate, sodium carbonate, potassium carbonate, ammonium carbonate, etc. are preferable. . The concentration of the alkaline solution is not particularly limited, but a 1-20% solution is usually used. In order to uniformly impregnate the soybean germ with alkali, the appropriate amount of the alkaline solution is 5 parts by weight or more per 100 parts by weight of the soybean germ. In addition, in the method of soaking soybean germ in an alkaline solution, it takes time to soak if more than 25 parts by weight of alkaline solution is used per 100 parts by weight of soybean germ due to the water absorbency of soybean germ. 5-20 against
Parts by weight of an alkaline solution are suitable. The amount of alkali varies depending on the type of alkali, such as strong alkali and weak alkali. For example, in the case of a weak alkali, the amount of alkali solid content is
At about 0.1 to 2% by weight, flavor and texture improvement effects are achieved. If the amount of alkali is too large, a so-called alkaline taste will occur and the flavor will be poor.
ばい煎は公知のばい煎機（例えば鍋、釜、コー
ヒーばい煎機、ココアばい煎機等）を用いて大豆
胚芽を攪拌加熱すればよい。ばい煎は、大豆胚芽
の品温が100〜200℃（好ましくは120℃〜180℃）
となるようにばい煎することが適当である。ばい
煎時間よりこの温度に品温がなることが大豆胚芽
の風味・食感改善に効果が大である。品温が100
℃未満のばい煎では大豆胚芽の風味改善・食感改
善効果が認められず、200℃を越えると焦げるこ
とがあり好ましくない。 For roasting, the soybean germ may be stirred and heated using a known roaster (for example, a pot, a pot, a coffee roaster, a cocoa roaster, etc.). For roasting, the temperature of soybean germ is 100 to 200℃ (preferably 120 to 180℃)
It is appropriate to roast it so that it becomes . Bringing the temperature of the soybean to this temperature during the roasting time is highly effective in improving the flavor and texture of soybean germ. Product temperature is 100
Roasting at temperatures below 200°C will not improve the flavor and texture of soybean germ, and roasting at temperatures above 200°C may cause the soybean germ to burn, which is undesirable.
尚、ばい煎の際公知のフレーバー（例えばバニ
リン等）を併用すると、得られる加工大豆胚芽に
好みのフレーバーを賦与することができる。又、
糖とアミノ酸によるメイラード反応を利用したフ
レーバーリングも可能である。 If a known flavor (for example, vanillin, etc.) is used in combination during roasting, a desired flavor can be imparted to the resulting processed soybean germ. or,
Flavoring using the Maillard reaction between sugar and amino acids is also possible.
又、アルカリ溶液に甘味剤を用いたり、好みの
調味剤を用いたり、或いはばい煎の際にそれらの
甘味剤、調味剤を用いたりして風味付けすること
は自由である。 Furthermore, you are free to add flavor to the alkaline solution by using a sweetener, using your favorite seasoning, or by using those sweeteners and seasonings during roasting.
以上のようにアルカリ処理とばい煎処理を組み
合わせれば、従来のようなばい煎処理だけでは得
られなかつた優れた風味改良効果（渋味減少、柔
和な風味の発現等）に加え、食感をソフトで軽く
パリパリした歯ざわりとすることができる。 As mentioned above, by combining alkali treatment and roasting, you can achieve excellent flavor improvement effects (reduction of astringency, development of mild flavor, etc.) that could not be obtained with conventional roasting alone, as well as texture. can be made into a soft, light and crispy texture.
又、本発明の加工大豆胚芽はそのまま食するこ
とができるのみならず、製菓素材、健康食品素材
等として広く食品分野で利用することができる。 Furthermore, the processed soybean germ of the present invention can not only be eaten as is, but also be widely used in the food field as a confectionery material, a health food material, etc.
（実施例）
以下実施例により本発明の実施態様を説明す
る。(Example) Embodiments of the present invention will be described below with reference to Examples.
実施例 １
大豆を80℃で乾燥し、豆腐製造用グラインダー
（栗原鉄工（株）製）を用いて２つ割りし、８メ
ツシユの篩で篩別して胚芽を得た。Example 1 Soybeans were dried at 80°C, divided into two using a tofu manufacturing grinder (manufactured by Kurihara Tekko Co., Ltd.), and sieved through an 8-mesh sieve to obtain germ.
大豆胚芽10部に10％重曹溶液１部を加え、攪拌
吸水させ、銅製のばい煎釜で品温が160℃になる
まで攪拌ばい煎して加工大豆胚芽を得た。 1 part of 10% sodium bicarbonate solution was added to 10 parts of soybean germ, stirred to absorb water, and stirred and roasted in a copper roasting pot until the temperature reached 160°C to obtain processed soybean germ.
褐色の色調を呈し、食すると、処理前の大豆胚
芽が有していた青臭み、苦味、渋味等の悪い風味
と硬い食感が殆どなくなり、香ばしい良好な風味
とパリパリした口当たりの良好な食感を有するも
のであつた。 It has a brown color and when eaten, the bad flavors such as grassy smell, bitterness, astringency, and hard texture that the soybean germ had before processing are almost completely gone, and the soybean germ has a good aromatic flavor and a crisp texture. It was something that gave me a feeling.
応用例 １
砂糖10部に水を２部加え加熱溶解させ、砂糖の
結晶がでない範囲で煮詰め、この液に実施例１と
同様にして得た加工大豆胚芽10部を加え、混合
し、成形し、冷却して大豆胚芽砂糖菓子を得た。Application example 1 Add 2 parts of water to 10 parts of sugar, heat and dissolve, boil until sugar crystals do not form, add 10 parts of processed soybean germ obtained in the same manner as in Example 1 to this liquid, mix, and mold. and cooled to obtain soybean germ sugar confectionery.
食するとパリパリした食感を呈する美味しい菓
子であつた。 It was a delicious confectionery with a crunchy texture when eaten.
実施例 ２
実施例１と同様にいて得た大豆胚芽10部に３％
炭酸カリウム溶液６部を加え、攪拌吸収させたあ
と、コーヒー用ばい煎機（冨士ロイヤル（株）
製）を用い、品温が180℃になるまでばい煎して、
褐色の加工大豆胚芽を得た。Example 2 Add 3% to 10 parts of soybean germ obtained in the same manner as in Example 1.
Add 6 parts of potassium carbonate solution, stir and absorb, then use a coffee roaster (Fuji Royal Co., Ltd.)
roasted until the temperature reaches 180℃,
A brown processed soybean germ was obtained.
食すると、処理前の大豆胚芽が有していた青臭
み、苦味、渋味等の悪い風味と硬い食感が殆どな
くなり、香ばしい良好な風味とパリパリしたソフ
トな食感を有するものであつた。 When eaten, the bad flavors such as grassy smell, bitterness, and astringency that the soybean germ had before treatment and the hard texture were almost completely gone, and the soybean germ had a good aromatic flavor and a crisp and soft texture.
応用例 ２
実施例２と同様にして得た加工大豆胚芽を日本
茶にいれて飲んだところ、香ばしい香がお茶の香
とマツチし、風味もよく美味しいものであつた。Application Example 2 When the processed soybean germ obtained in the same manner as in Example 2 was added to Japanese tea, the fragrant aroma matched the aroma of the tea, and the flavor was good and delicious.
比較例 １
実施例１と同様にして大豆胚芽に重曹液を含浸
させ、ばい煎温度を変え、品温が90℃になるまで
ばい煎した加工大豆胚芽と、品温が220℃になる
までばい煎した加工大豆胚芽とを製造した。前者
には未だ大豆胚芽に特有の青臭みが若干残つて感
じられ、後者は若干焦げ臭がした。Comparative Example 1 Processed soybean germ was impregnated with baking soda solution in the same manner as in Example 1, and roasted until the temperature reached 90℃ by changing the roasting temperature, and processed soybean germ was roasted until the temperature reached 220℃. Roasted processed soybean germ was produced. The former still had a slight grassy smell characteristic of soybean germ, and the latter had a slightly burnt odor.
比較例 ２
実施例１と同様にして大豆胚芽に重曹液を含
浸させた大豆胚芽と重曹液を含浸させないその
ままの大豆胚芽と重曹液の代わりに水を用いた
大豆胚芽とを、それぞれ品温が160℃となるまで
ばい煎してそれぞれ加工大豆胚芽を得た。Comparative Example 2 Soybean germs impregnated with a sodium bicarbonate solution in the same manner as in Example 1, soybean germs that were not impregnated with a sodium bicarbonate solution, and soybean germs in which water was used in place of the baking soda solution were tested at different temperatures. Processed soybean germs were obtained by roasting until the temperature reached 160°C.
それぞれ、風味、食感を比較してみた。 I compared the flavor and texture of each.
風味的には、及びは大豆胚芽の苦味が強く感
じられたのに比べ、は渋味が著しく低下し、柔
和な風味が発現した。In terms of flavor, compared to the strong bitterness of soybean germ, the astringency was significantly reduced and a mild flavor was developed.
食感的には及びが硬いのに比べ、はソフ
トな食感であつた。 In terms of texture, it had a soft texture compared to the hard one.
（効果）
以上説明したように本発明により、大豆胚芽
のもつ青臭み、渋味等が殆ど消失し、香ばしい風
味と、柔和（マイルド）な風味を有し、ソフト
で軽い食感を有する加工大豆胚芽が可能になつた
ものである。(Effects) As explained above, according to the present invention, the processed soybean that almost eliminates the grassy odor, astringency, etc. of soybean germ, has a fragrant flavor, a mild flavor, and has a soft and light texture. This is what the germ became possible.
Claims (1)
することを特徴とする加工大豆胚芽の製造法。 ２ ばい煎が大豆胚芽の品温を100〜200℃にて加
熱して行われる特許請求の範囲第１項記載の製造
法。[Claims] 1. A method for producing processed soybean germ, which comprises impregnating soybean germ with an alkaline solution and roasting it. 2. The manufacturing method according to claim 1, wherein the roasting is carried out by heating the soybean germ at a temperature of 100 to 200°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62224754A JPS6467161A (en) | 1987-09-07 | 1987-09-07 | Preparation of processed soybean embryo |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62224754A JPS6467161A (en) | 1987-09-07 | 1987-09-07 | Preparation of processed soybean embryo |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6467161A JPS6467161A (en) | 1989-03-13 |
| JPH0533016B2 true JPH0533016B2 (en) | 1993-05-18 |
Family
ID=16818714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62224754A Granted JPS6467161A (en) | 1987-09-07 | 1987-09-07 | Preparation of processed soybean embryo |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6467161A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0737640B1 (en) * | 1995-04-15 | 2001-07-04 | Heidelberger Druckmaschinen Aktiengesellschaft | Method of and device for introducing an auxiliary pile receiver |
| JP6565134B2 (en) * | 2014-05-23 | 2019-08-28 | 不二製油株式会社 | Processed soy hypocotyl |
| JP6850657B2 (en) * | 2017-03-29 | 2021-03-31 | 三井農林株式会社 | How to make roasted black tea leaves |
-
1987
- 1987-09-07 JP JP62224754A patent/JPS6467161A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6467161A (en) | 1989-03-13 |
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