JPS60262562A - Production of pasty processed food of soybean main raw material - Google Patents

Abstract

PURPOSE:To obtain the titled precessed food having a tast, smell and palatability, etc. harmonized with bread food, by dipping and swelling soybeans in water, steaming the resultant soybeans under pressure, adding a stock solution of sea tangle, sweetener, salt, etc. thereto, and crushing and kneading the resultant mixture. CONSTITUTION:Raw soybeans are dipped and swelled in water, put into a pressure cooker and steamed under pressure. Adequate amounts of a stock solution of sea tangle, sweetener, salt, etc. are then incorporated in the resultant soybeans, and the resultant mixture is then charged into a mechanical apparatus, e.g. a mixer, finely pulverized, kneaded, and heat sterilized to afford the aimed pressure food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a paste-like processed food that is mainly eaten by spreading on bread, and particularly to a paste-like processed food that is mainly made of soybeans.

Currently, the main processed foods that are spread on bread are commercially available such as butter, margarine, peanut butter, and jam, but a highly nutritious soybean-based paste for spreading on bread has not been made.

In the past, soybeans were highly valued for their nutritional value, so much so that they were even referred to as the meat of the fields.However, processed soybean foods are mainly used as side foods suitable for traditional rice meals, such as miso, soy sauce, and tofu. It has also been manufactured and provided as a luxury food.

Therefore, processed soybean foods that can be eaten with bread, which has recently become a staple food for many citizens, have not been produced.

Originally, soybeans had a unique soybean odor and taste, making them difficult to eat together with bread, so they were rarely used.

The present invention eliminates these drawbacks and develops a paste-like processed food made mainly from soybeans that is delicious in terms of taste, smell, and texture. mixed with the odor and taste of soybeans and kelp,
This product succeeded in creating a taste that harmonizes with bread food.

The present inventor happened to eat commercially available candied kelp and soybeans with white bread and discovered that the taste was very harmonious, leading to the present invention.

Next, an example of a method of carrying out the present invention will be explained.

Place raw soybeans in a suitable container, fill with water, and soak for 6 to 8 hours. The outer skin of the raw soybeans, which has been thoroughly soaked with water, is peeled and removed.

It is not necessary to peel and remove the outer skin of raw soybeans, but removing the peel has the effect of improving the texture of the finished paste. Put the raw soybeans from which the outer skin has been peeled into a pressure cooker,
．． Steam for about 10 minutes under 3 atm. Place the steamed soybeans in a suitable container.

Separately, take 2 parts of dried kelp for 100 parts of soybeans,
After soaking in an appropriate amount of water for about 30 minutes, add the kelp to a 50% boiling pot and boil for about 6 minutes to prepare a kelp boiling solution.

This boiled solution of kelp is mixed with the soybean G which has been steam-treated in the pressure cooker described in the preceding sentence. At this time, even if boiled kelp is mixed in instead of the boiled kelp solution, the effect will still be there.

In addition, 200 grams of sugar, 4 parts of salt, and 20 grams of commercially available margarine.
Add 1% agar, 6% peanut butter, and a solution of 1% agar dissolved in 100% hot water.

The mixture is put into a mixer, pulverized into fine particles, and kneaded into a paste.

The kneaded paste-like processed food is placed in a certain container, sterilized by heating at 80 degrees Celsius, and then cooled at an appropriate temperature.

The paste-like processed food made in this way, which is made mainly from soybeans, does not have the characteristic odor and taste of soybeans, but rather has a harmonious taste of soybeans and kelp, and has a smooth viscosity that makes it a delicious product for spreading on bread. (Providing paste processed foods made mainly from soybeans).

Claims (1)

[Claims] Raw soybeans are soaked in water, and the raw soybeans are steamed under pressure. An appropriate amount of boiled kelp solution is added to the pressure-steamed soybeans, and appropriate amounts of sweeteners, salt, etc. are added, and the mixed soybean mixture is put into an appropriate mechanical device to crush and knead fine particles. A method for producing a pasty processed food made from soybeans.