JPS59113865A - Steaming and boiling of soybean - Google Patents

Abstract

PURPOSE:To obtain in a short time boiled and steamed soybeans not causing collapse of form, removal of shell, etc., by immersing soybeans in a cellulase- containing aqueous solution, steaming them, and boiling them. CONSTITUTION:Soybeans are immersed in 0.05-0.5wt% cellulase-containing aqueous solution at 15-35 deg.C for about 0.5-2hr, dehydrated, allowed to stand, steamed with saturated steam at 1-5kg/cm<2>G for about 10-30min, the prepared steamed soybeans are directly or after they are cooled, boiled with a seasoning solution or water.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for boiling soybeans, and its object is to provide a method for boiling soybeans in a short time.

The general method of boiling soybeans is to soak the raw soybeans in water for a long time to allow them to swell sufficiently and then boil them. If the soybean is torn or the soybean loses its shape, the product value may be lowered, for example, when the soybean is intended for use as a boiled bean product.

For this reason, various quick boiling methods have been proposed, such as adding sodium bicarbonate to boiling, adding acid to boiling, and as in Japanese Patent Publication No. 4'2-22/Otsu 7, adding ammonia to the boiling method.

However, these methods are not necessarily satisfactory, and bean processors have longed for a method of boiling beans in a short time.

Under these circumstances, the present inventors conducted research in search of a method for boiling soybeans in a short period of time and without losing their shape, and found that the soybeans were immersed in an aqueous solution containing cellulase and then drained using a drainer.
The present invention was completed based on the knowledge that it can be boiled in a short time by steaming it.

The present invention will be specifically explained 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, Japanese lentil beans, fava beans, etc.). The targets include the former, especially soybeans, 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 as necessary, they are immersed in an aqueous solution containing cellulase.

Any type of cellulase may be used, such as T-cellulase, Onozuka (manufactured by Kinki Yaku/L/), Toyocellase (manufactured by Toyo Jozo), and Driselase (manufactured by Kyowa Hakko).
, cellulozin (Ueda Chemical Industry), etc. can be used.

The concentration of the aqueous solution is between 0.0 and 0. ! , preferably 0.7
The immersion temperature is 20 to 30°C, and the immersion time is 0.5 to 2 hours, although it also depends on the immersion temperature.

If the soaking time is too long, the soybeans may shed their skins, which is not 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 aqueous cellulase 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.
It takes about 0.5 to 2 hours.

The soybeans thus drained are then steamed to denature the soybean protein. Steaming conditions are /~3; Kg/crt
i.

Preferably from evening to 3. It is steamed for 70 to 30 minutes using saturated steam of KLi/crl G.

If the steaming conditions are too strict, the skin will fall off and the fruit will lose its shape, while if the steaming conditions are too slow, it will take a long time to ripen.

Thereafter, the steamed soybeans are cooked as is, or after cooling, they are boiled in an appropriately seasoned liquid or water.

The boiling time is 3 to 10 minutes, and the soybeans can be thoroughly boiled, and boiled soybeans that do not lose their shape or shed their skins can be obtained.

Examples are shown below.

Example/ Taiwanese black soybean (black soybean) o0? p with ascorbic acid
H! Cellulase Onozuka (manufactured by Kinki Yakult) (7,', 2'% aqueous solution/, 2) adjusted to 1 hour at 2℃/, soaked for 1 hour, drained, and left as is at 30℃
I left it for /time/evening.

Next, put this in an autoclave. , j Ky
/g:G for 2II minutes, cooled, boiled in water for 5 minutes, and boiled for 5 minutes in a seasoning liquid containing soy sauce, sugar, ajirin, etc. to obtain boiled black beans. The obtained boiled beans did not lose their shape and had an excellent texture.

Example: pH of soybeans (produced in Hokkaido) Otsu00f with ascorbic acid! Cellulase Onozuka (manufactured by Kinki Yakult) adjusted to 0
．． 2% containing aqueous solution/, 2 was immersed at 2≠℃ for 7 hours and 4'J-minutes, drained, and then heated to 32℃ for 7 hours.
It was left for 30 minutes. Next, put this in an autoclave, 2. Ky / cni After steaming for 5 minutes in G, cooling, boiling in water for 5 minutes, and boiling in a seasoning liquid containing soy sauce, sugar, etc. for 5 minutes, boiled beans with good texture without losing their shape were obtained. Ta.

Claims (1)

[Claims] A method for boiling soybeans, which comprises steaming soybeans that have been immersed in a cellulase-containing aqueous solution (drained and then drained), then boiled after being shredded or cooled.