JPS59227260A - Method for processing soybean - Google Patents

Abstract

PURPOSE:To obtain soya milk free from grassy smell, and pasty bean curd refuse suitable as a food, by throwing raw soybean into boiling water immediately after washing with water, rapidly cooling the beans, husking with frictional force, swelling the husked beans in the water used in heating, grinding the swollen beans to obtain soya milk, and heating the separated bean curd refuse under pressure. CONSTITUTION:Raw soybeans are washed with water, and without delay, heated in boiling water for a short time (about 4 minutes) to prevent the thermal denaturation of the soya protein. The heated beans are cooled rapidly to eliminate the grassy smell of soybeans, and are husked with frictional force. The husked beans are immersed in the water used in the above heating process, and left to stand for several hours to effect the swelling of the beans. The swollen beans are ground by conventional method, and obtained GO (a dispersion of crushed beans) is separated into soya milk and bean curd refuse e.g. by filtration. The soya milk is subjected to conventional treatments and used as a raw material for the preparation of various soya milk products. The bean curd refuse is added with a proper amount of water, and heated at about 113 deg.C under pressure in e.g. a pressure cooker to obtain pasty bean curd refuse useful as a raw material of processed foods.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing soybeans to obtain soybean milk and okara paste.

In recent years, as the nutritional value of soybean protein has been reconsidered, the production of soymilk from soybeans has become popular on an industrial scale. However, since a large amount of okara is produced as a by-product during the industrial production of soymilk, its utilization has become a problem. Namely.

Okaraha is rich in rut fibers such as cellulose, hemicellulose, and lJ kunin, and its tissue is hard and has poor digestibility.
It is considered unsuitable for consumption as is.

In view of the above-mentioned problems in producing soymilk from soybeans, the present inventor has devised a method for making okara produced together with soymilk edible.
As a result of studying methods for processing soybeans that cannot be obtained in the ft form, the present invention has been completed.

That is, an object of the present invention is to provide a method for processing waste soybeans that can produce soymilk without the odor characteristic of raw soybeans, and also yield okara in an edible form. The present invention will be explained in detail below.

The structural feature of the present invention is that after washing the raw soybeans, they are immediately put into boiling water and heated for several minutes, and while soaking, the okara is separated (7), and the obtained okara is heated under pressure. The purpose is to make it into a paste.

In the present invention, when producing soybean milk from raw soybeans, raw soybeans are immersed in water (without N, as in the conventional method), and immediately after rinsing with water, they are soaked in boiling water for a short period of several minutes, and then crushed. It is characterized by the fact that it

Originally, it is said that the characteristic back odor of raw soybeans in soybean milk obtained from soybeans is due to the action of riboxidase contained in soybeans. Based on the recognition that riboxidase is activated and develops the above-mentioned grassy odor, in the present invention, raw soybeans are heated in boiling water immediately after washing without soaking them in water, thereby producing riboxidase and other soymilk. It deactivates enzymes that have positive or negative effects when they are not yet activated. However, this heating needs to be carried out for a short time in order to prevent thermal denaturation of the soybean protein, and according to the experimental results of the inventor, a heating time of about 4 minutes is preferable. Further, after heating, it is necessary to immediately cool the soybean using cold water, etc. By heating the soybean in this way for a short time and immediately cooling it, the evening odor of the soybean disappears and it becomes easier to remove the skin. That is, heating 1. as described above. ,,The skin of the cooled soybeans can be easily removed just by rubbing. It is best to do this after shedding the skin.

The purpose is to reabsorb water-soluble components 1 in soybeans that have been slightly eluted, such as water bath vitamins and flavor components, into soybeans without loss.

In this way, the soybean milk obtained from the large V is swollen.
19 Ne4 It is possible to retain all the ingredients contained in soybeans without loss.

In the present invention, as described above, the soybeans swollen are crushed in a conventional manner to obtain the soybeans, which are then separated into soy milk and okara by a separation means such as tear separation. The soybean milk is processed according to conventional methods and used as a raw material for the production of soybean milk products.On the other hand, the okara obtained by the above separation is heated in a pressure cooker etc. with water added to it. It is heated to a temperature of about 113° C. under pressure using a wafer to make it into a paste.

The okara obtained by the method for producing soymilk according to the present invention is composed of insoluble matter separated from the "go" obtained by crushing dehulled soybeans, so it is different from the okara produced during conventional soybean milk production. Relative l - It is characterized by a low content of hard fibers. Therefore, it has a fine texture and does not have a grassy odor. In the present invention, such internal organs are heated under pressure in order to make them even more edible, thereby softening the tissue into a paste-like form. In addition, the heating time is about 30 minutes to 60 minutes, preferably 40 minutes.

This paste-like okara has a high protein score and is rich in fat and fiber, so it has high value as a so-called health food and has a good per-mouth feel, so it can be used as a raw material for various processing. For example, a miso-like product can be prepared by mixing paste-like okara with koji and salt, fermenting and maturing it, and a miso-like product can be prepared using white soybeans as the soybean, and a miso-like product can be prepared using h + paste-like okara and black soybeans. By mixing rah + paste okara, you can obtain a product with the appearance and color tone of red bean paste.If you add sugar to this and knead it under heat, you can obtain a product similar to red bean paste. This may be added to red bean paste as an additive.

As mentioned above, the present invention makes it possible to produce good-quality soymilk with no evening odor, and also to obtain paste-like okara that has high utility value as a VC1 processed food. It can be said that this is extremely advantageous in terms of processing.

EXAMPLES The present invention will be further explained in detail with reference to Examples below.

Example 200 g of raw soybeans were washed with water, poured into 400 g of boiling water, and boiled for 4 minutes. Next, 700 g of cold water was added to the obtained Terusu soybean and hot water mixture, and the skins that floated were removed by applying a mixer (r) for about a few seconds by friction. The mixture was left to swell for several hours.

Next, the swollen soybeans are crushed with a crusher to form a slurry, and the slurry is separated into 900 I of soy milk! Tookara 240
I got 11.

The soybean milk obtained in this way has no odor and has good flavor. On the other hand, 120 g of water was added to the okara obtained by separation [7] as described above, and the mixture was heated in a pressure cooker for 30 to 40 minutes to obtain a paste-like okara. 409 g of salt and 200 g of koji were added to this paste-like okara and fermented and aged in a conventional manner to obtain 600 g of a miso-like product.

Applicant Kimie Miyazaki Attorney Hirotoyo Kanda Procedural Amendment July 6, 1980 Director General of the Patent Office Manabu Shiga 1, Indication of case 1983 Patent Application No. 103998 2, Title of invention Processing method for soybeans 3. Relationship with the case of the person making the amendment Patent applicant name Kimie Miyazaki 4, agent address 5 Shinbashi Kokusai Building, 2-7-7 Higashi-Shinbashi, Minato-ku, Tokyo, date of amendment order Voluntary 6, increase due to amendment The number 8 of inventions to be made and the statement of contents of the amendment 1111 are amended as follows.

(In the 4th line of page 5 of 11, the reason is to be reabsorbed by F people +ii-, and the word -1 is corrected to ``It is to be used for soy milk.''

(2) Page 6, line 6: ``It softens and becomes paste-like.

``It will soften, so it can be soaked in 1; u'' (It can be made into a paste. -1).

(3) In the 9th line of page 6, replace the text ``Because it is concentrated in fibers,'' 1
- Rich in dietary fiber, and also rich in legumes.
It is corrected to 1 because it becomes viscous when it is peeled off and gums and pectin are eluted.

(4) On page 6, line 12, it says 1 sei ρ no 1.
corrected to 1.

(5) On page 6, line 13, after "also," it says, "If you inoculate the natto bacteria from the base and ferment it under lj<, it will become a thread-like natto, and 1 will be added.

Claims (1)

[Claims] After washing the raw soybeans with water, they were immediately put into boiling water and heated for several minutes, and then the soybeans in the hot water were immediately cooled and dehulled by friction, and the resulting dehulled soybeans were immersed in the water used for heating. A method of processing soybeans, which is characterized by leaving them to swell, crushing them to obtain soymilk, separating okara, and heating the obtained okara under pressure to form a paste. .