JPH0678705A - Immersion of soybean - Google Patents

Abstract

PURPOSE:To shorten the period required for fermentation in production of a fermented soybean food and to improve the amount of its functional components by culturing a mold Mortierella belonging to Mucorales of Zygomycetes and adding the cultured solution to an immersion water for soybeans. CONSTITUTION:A mold Mortierella (Bikoken stipulation no. 21525) belonging to Mucorales of Zygomycetes is cultured and the resultant cultured solution is added to an immersion water for soybeans. Immersion treatment of soybeans is carried out by using the obtained immersion water or by using the cultured solution its self as the immersion solution. Thereby, the fermentation period required for preparation of a fermented soybean food can be shortened and linolic acid and linolenic acid as functional components of a soybean can be increased in the form of their esters. Glutathione can also be increased in the form of an amino acid.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a soybean soaking process for soybean foods and feeds that require soaking.

[0002]

2. Description of the Related Art Tap water and groundwater are used as soybean soaking water.

[0003]

[Problems to be Solved by the Invention] The purpose is to increase amino nitrogen, which is an umami component contained in soybean, in the step of dipping treatment to shorten the brewing period and increase the amount of functional components in a soybean fermented food.

[0004]

The present invention relates to a soybean soaked water, and a filamentous fungus (mortie) belonging to the order of the zygomycetes, Moleoptera.
rella spinosa 470, Accession No. Microindustrial Research Institute No. 21525) A part of the culture solution is added, or the culture solution is used as an immersion liquid.

[0005]

EXAMPLES Examples of the present invention will be described below. (Example 1) Filamentous fungus (mortierella spinosa 470.
It was immersed in a culture solution of Accession No. Microtechnology Research Institute No. 21525). As the dipping conditions, the dipping time was 24 hours, and the dipping temperature was 15 ° C. and 27 ° C. This treated soybean was cooked at 110 ° C. for 30 minutes. The content of amino nitrogen in steamed soybeans is as follows. The test method is the Banslike method. 21mg / 100g when immersed at 15 ℃ 53mg / 100g when immersed at 27 ℃

(Example 2) 6 kg of steamed soybean and 4 kneaded rice koji with a dipping temperature of 15 ° C. and a dipping time of 24 hours in Example 1
20 ml of fermented wine was mixed and stirred with 2.4 kg of normal salt and 2.4 kg of normal salt, and the content of the functional components linoleic acid ethyl ester, α-linolenic acid ethyl ester and glutathione was as follows. Is. The test method is the sus chromatograph method. Linoleic acid ethyl ester → 214 mg / 100 g α-linolenic acid ethyl ester → 68.7 mg / 100 g glutathione → 350 ppm / l (high performance liquid chromatography method)

[0007]

EFFECTS OF THE INVENTION The steamed soybeans according to the present invention have an amino acid nitrogen content of 2 to 3 as an umami component more than the steamed soybeans obtained by the conventional dipping treatment.
The content is doubled, and soybean alone is used as a food. In addition, the brewing period for fermented foods can be shortened. The linoleic acid and the linolenic acid as the functional components originally contained in soybean have a content of 2-3 times in the form of ethyl ester in the miso brewing according to the present invention. Furthermore, the content of glutathione, which is an amino acid important for maintaining the immunity, was 4 to 5 times that of conventional brewed miso.

Claims (1)

[Claims] 1. A soybean soaked water is supplemented with a culture solution of a filamentous fungus Mortierella belonging to the genus Moldyceae of the zygomycete. Alternatively, it is a soybean dipping treatment method characterized by using a culture solution as dipping water.