JPS59113864A - Preparation of soybean to be boiled quickly - Google Patents

Abstract

PURPOSE:To prepare soybeans to be boiled in a short time, by immersing soybeans in a cellulase-containing aqueous solution, steaming or boiling them. CONSTITUTION:Soybeans are immersed in 0.05-0.5wt%, preferably 0.1-0.3wt% aqueous solution of cellulase at 15-35 deg.C, preferably at 20-30 deg.C for about 0.5- 2hr, dehydrated, and allowed to stand. The soybeans are steamed with saturated steam at 1-5kg/cm<2>G for about 5-35min, preferably with saturated steam at 1.5-3.5kg/cm<2>G for about 10-30min, gradually dried by a proper drying means, and adjusted to 10-20wt% water content.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing quick-cooked soybeans, that is, soybeans that can be boiled and ripened in a short time.

Soybeans, which have high nutritional value, have long been used as raw materials for miso and soy sauce, as well as for a wide variety of food and drink products such as tofu, natto, and soy milk. It was seen often.

Generally, it takes an extremely long time to boil soybeans, and for this reason, as instant foods are now preferred, boiling soybeans at home is extremely rare.

For this reason, the present inventors conducted research with the aim of providing soybeans that could be boiled in a short period of time, and found that the soybeans were immersed in an aqueous solution containing cellulase and then drained using a drainer.
Next, the present invention was completed based on the knowledge that the desired soybean product could be obtained by cooling and drying the soybean product after steaming.

The present invention will be explained in detail below.

Legumes can be broadly divided into those whose main components are protein and oil (soybeans, peanuts, etc.) and those whose main components are starch and protein (adzuki beans, peas, green beans, quail beans, fava beans, etc.). Among the former, these include soybeans, in particular, regular soybeans used as raw materials for tofu, natto, etc., and black soybeans (black soybeans) mainly used for boiled beans.

After removing foreign substances from these soybean raw materials by washing with water or the like if necessary, they are immersed in an aqueous solution containing cellulase.

Any type of cellulase may be used, and for example, commercially available cellulase Onozuka (manufactured by Kinki Yakult), Toyocellase (manufactured by Toyo Jozo), Dorise Gise (manufactured by Kyowa Hakko), cellulosin (manufactured by Ueda Chemical), etc. can be used.

The concentration of the aqueous solution is 0.05-0. j % 1 is preferably 0.7 to 0.3%, the immersion temperature is 75 to 35°C, preferably 2θ to 30°C, and the immersion time is 0.5 to 2 hours, although it also depends on the immersion temperature etc. .

If the soaking time is too long, the soybeans will shed their skins, so it is preferable. Note that the pH of the enzyme aqueous solution is preferably adjusted with ascorbic acid or the like in order to speed up the enzyme reaction.

Next, the soaked soybeans are drained and left to stand. The purpose of this leaving is to allow the Cellulanise aqueous solution that has permeated the soybeans to penetrate into the inside of the soybean, decompose the fiber components in the soybean cotyledons, and soften the tissue l), 2! ;~0 at 3jC
．． j □-Do this for about 2 hours.

The soybeans thus drained are then steamed to denature the soybean protein. Steaming conditions are /~j Kg/cni
G1 Preferably, using saturated steam of tj to 3.5 Kg/tsl G, steaming is performed for 5 to 35 minutes, preferably 10 to 3θ minutes.

' If the steaming conditions are too strict, the soybean will shed its skin or lose its shape, and if it is too slow, the desired soybean will not be obtained.

Thereafter, the steamed soybeans are cooled if necessary, and dried by an appropriate drying method to a moisture content of the same level as raw soybeans, that is, about 10-20%, to form a product.

It is preferable to carry out drying gradually; if it is carried out rapidly, cracking or shedding of the epidermis will occur, reducing the commercial value.

A specific method for gradually drying is, for example, by placing steamed soybeans in a dryer chamber and reducing the pressure (vacuum) in the dryer chamber with a vacuum pump to lower the boiling point of the water contained in the steamed soybeans. Some of the moisture in the soybean is evaporated, and the soybean itself is cooled by its own latent heat. Next, superheated steam is introduced into the dryer chamber to absorb moisture and raise the temperature of the soybeans, and then a vacuum pump is used to exhaust the steam to the outside to create a vacuum inside the chamber, allowing the moisture in the soybeans to evaporate. , the quality of the product decreases accordingly. These operations are repeated to gradually dry the product.

The dried soybeans thus obtained can be boiled for a short time to become boiled beans with a good texture, and are suitable as ingredients for home cooking.

Examples are shown below.

Example/ Black soybean (black soybean) (produced in Taiwan) ≦O0? was immersed for 7 hours and 30 minutes at 3θ°C for 2 nights, drained, and left to stand at 3θ°C for lj minutes/hour. Next, this was placed in an autoclave and steamed for 2IA in Kf/crrt G, cooled, and slowly dried using a vacuum drying method.
moisture/! A quick-cooked dried black soybean product of q6 was obtained.

The obtained product was boiled in water for 75 minutes, and then boiled in a conventional manner using a seasoning liquid containing soy sauce, sugar, ajirin, etc.
Boiled beans were easily obtained in 5 minutes (20 minutes including boiling time).

Example 2 Soybean (produced in Hokkaido) Otsu0θ? , pH with ascorbic acid!
Cellulase Onozuka adjusted to (manufactured by Kinki Yakult)
Aqueous solution containing 0.2% /, 2 at 2'1℃ /
After soaking for one evening, drain the water and leave it at 32℃ for 7 days.
It was left for 30 minutes. Next, this was placed in an autoclave and steamed for 5 minutes at 1 kg/cm G, cooled, and gradually dried using a vacuum drying method to obtain a quick-cooked dried soybean product with a low moisture content.

After boiling the barreled product in water for an evening, it was boiled in a conventional manner using a seasoning liquid containing sugar, soy sauce, and miso, and boiled soybeans were easily obtained in 5 minutes.

Patent applicant: Kikkoman Corporation

Claims (1)

[Claims] A method for producing quick-cooked soybeans, which comprises soaking soybeans in an aqueous solution containing cellulase, draining the soybeans, and then steaming and drying the soybeans.