JPS60180551A - Preparation of rice cake containing soybean - Google Patents

Abstract

PURPOSE:To prepare a soybean-containing rice cake having high nutritive value and flavor, by adding glutinous rice flour to boiled or steamed, and ground soybeans, kneading them, molding the blend, packing, heat-treating it. CONSTITUTION:Raw soybeans are directly boiled or steamed, they are swoller, immersed in water, and ground. The ground soybeans are blended with 1.5-8 times as much glutinous rice flour or a blend of it and waxy starch as the ground soybeans by weight, and kneaded. The blend is molded, packed, and heat-treated, to prepare a rice cake-containing soybean. By this method, smell of soybean can be simply suppressed by boiling or steaming raw soybeans, swelling them, grinding them. By adding the glutinous rice flour or the blend of it and wasy starch, a rice cake having high nutritive value and flavor is obtained.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing soybean-containing rice cakes, which involves adding glutinous rice powder to ground soybeans, kneading the mixture, molding and packaging it, and subjecting it to heat treatment. The goal is to provide rice cakes that are both nutritious and flavorful.

Soybeans are a nutritionally superior protein source, containing high-quality protein and fat in polyacids, including linoleic acid and lylunic acid, which prevent aging. Moreover, soybeans have the advantage of low production costs, and are widely used as processed foods such as tofu, natto, and boiled beans. In order to expand the field of use of nutritionally superior soybeans, the present inventor planned the development of new processed foods using soybeans, and as a result of various researches, he developed a rice cake containing soybeans as a convenient food or snack. Invented a manufacturing method.

A problem when processing soybeans is the characteristic large soybean odor that affects the quality of processed foods, so much research has been conducted on methods for removing soybean odor. For example, raw soybeans are immersed in a heated aqueous alkaline solution and ground at high temperatures, raw soybeans are heated in a swelling device to deactivate enzymes, and raw soybeans are immersed in a weak alkaline solution and enzymes are deactivated by heating. There are methods of activating the food (both of which are published in Shokuhin Kogyo No. 23 @ No. 14, 1980), but these methods use an alkaline aqueous solution or excessive heating, which is unfavorable from a nutritional standpoint or from a post-process standpoint.

In addition, many patent publications (Japanese Unexamined Patent Publication No. 58-13496
No. 3, No. 5B-71859, No. 58-67157,
Nos. 57-25182 and 57-14829) propose a method for removing soybean odor.

The present inventors focused on the fact that the cause of soybean odor is aldehydes produced when oils and fats in soybeans are oxidized by lipoxidase, which is abundant in the cotyledons near the soybean epidermis. Focusing on the fact that when soybeans are damaged, they take in oxygen from the air and accelerate the oxidation of fats and oils, and that lipoxidase is easily deactivated by heating over 100°C, soybeans are subjected to physical processes such as soaking in water and grinding. We discovered that steaming to inactivate lipoxidase is effective in suppressing the generation of soybean odor, and based on this new knowledge, we completed the present invention. did.

Considering that the steaming conditions for raw soybeans are related to the grinding equipment and the degree of soybean odor, the present inventor varied the steam pressure and processing curve to investigate the relationship between grinding and soybean odor. I experimented. The experiment involved a steam volume of 801 and raw soybeans of 330.
1 and spread it to a thickness of 7cs, and control the steaming conditions (no treatment, 10 minutes at normal pressure, addition, addition and plowing, 5 minutes at 0.5 m, 10 minutes and 20 minutes, The soybeans that had undergone the steaming process were soaked in water overnight, and after draining, water was added to make 1200 rIL/L, and this was stirred for 30 seconds at a time using a stirrer (Toshiba mixer MX-2000 type). The material was ground twice. The difficulty of grinding and the degree of soybean odor generated under each steaming condition are summarized in the following table.

It was easy to grind the whole product evenly without any particles remaining, and the one with some particles left was used as wax. Regarding soybean odor, strong soybean odor was rated +++, mild soybean odor was rated as poor, and no odor was rated as -.

Although the untreated raw soybeans in Test Group 1 are easily ground, the soybean odor produced by the grinding is strong, and it is extremely difficult to remove this soybean odor. Although the excessively steamed soybeans in Test Groups 4.5 and 8.9 did not produce soybean particles, they became hard due to the decrease in water-soluble nitrogen and were difficult to grind. Test area 2, 3, 6
．． No. 7 is relatively easy to grind and has a mild soybean odor.

The first packaging process of the present invention involves packing raw soybeans as they are at normal pressure for 10 to 30
Boil the fish for 5 to 10 minutes at 0.5 kl/cd or 0.5 kl/cd to allow it to swell, then soak it in water and let it drain.
After that, add the minimum necessary amount of water and grind. Milling is slightly easier than untreated raw soybeans. The soybean odor is @-degree, and this is thought to be due to the fact that the raw soybeans are steamed to inactivate lipoxidase.

In the second step of the present invention, glutinous rice is added to the ground soybeans and kneaded together. Soybeans are rich in high-quality protein and fat, and have a high nutritional value, but they are low in carbohydrates and contain saponins that have a pungent taste, so they can be eaten as a light meal or snack. In the present invention, in order to balance nutrition and impart a glutinous flavor, 1.5 to 8 times more glutinous rice powder is added to ground soybeans and kneaded together. Waxy starch (corn starch) may be used as part of the glutinous rice powder. In this kneading step, 0.5 to 1.0 times as much sugar, such as lactose, is added to the raw soybean to make the work easier and to improve the taste. In addition, seasonings and spices such as salt and monosodium glutamate may be added to improve the taste quality, and vitamins may be added to increase the nutritional value.

The third step of the present invention is to roll and mold the kneaded product, vacuum package it, and heat it at 1008C or higher for 10 to 20 minutes.
Starch is gelatinized and sterilized. If this heating is too strong, the protein will be thermally denatured and become difficult to digest; if the heating is too weak, the organisms may die and change in quality, or the gelatinization of starch may be insufficient, resulting in the desired physical properties not being achieved. I can't get enough of it, and my digestion suffers. For this reason, heat treatment at 120°C for about 15 minutes is suitable. The heat-treated product becomes a food with high nutritional value and flavor, and its physical properties and flavor do not change even if stored for a long time.

This product is taken out of the package and heated as is or with soup to soften it and serve as food.

According to the present invention, raw soybeans are steamed as they are, moistened, and then ground, so the soybean odor can be easily suppressed, and the ground soybeans are mixed with 1.5 to 8 times more glutinous rice. Or add a mixture of this and waxy starch.

This kneaded product is molded, packaged, and heated to produce a highly nutritious and flavorful soybean mochi, which can be used as a nutritionally balanced snack or snack using a large plate. It has the effect of providing glutinous feel.

Example: Put the master u3009 into an autoclave and the vapor pressure will be 0, 5.
1s/c++! The soybeans that have been steamed and moistened are soaked in water and left overnight, and after draining, 450 ml of water is added and ground to obtain 1125F ground soybeans without any ingredients. This includes 560 y of sticky rice powder and 22 y of corn starch.
Add 5F and 195y of lactose, mix thoroughly, and roll this kneaded product to 4 cs X 5 cs Xl.
2 am, vacuum packaged and heated at 120'C.
Perform a 5 minute retort process. The mochi thus obtained had high nutritional value and flavor, and did not deteriorate in quality or change in physical properties or flavor even after long-term storage.

Claims (1)

[Claims] The first step involves raw soybeans as they are, steamed for a short time to swell them, soaked in water and ground, and ground soybeans mixed with 1.5 to 8 times glutinous rice powder or A method for producing rice cake containing soybeans, which comprises a second step of adding and kneading a mixture of glutinous rice powder and waxy starch, and a third step of molding, packaging and heat-treating the kneaded product.