JPS62138161A - Production of soybean jam - Google Patents

Abstract

PURPOSE:To obtain soybean beans replaceable with adzuki bean jam or the like, by boiling soybeans by pressure container under a specific condition and mashing them well after cooling. CONSTITUTION:Raw material soybeans a are washed with water, fed to a pressure container 1, blended with an approximately equivalent amount of water, heated by steam 3 and 4 and pressurizing is continued for 20-30min after a safety valve 6 starts to operate. A release valve 7 is opened simultaneously with suspension of the pressurizing and steam in the pressurized container is discharged out of the container. The release valve 7 and a valve 3c of the steam 3 are controlled and pressure in the pressure container is kept at the fittest pressure (e.g., 1-3 atm.). When the amount of water is reduced, a water supply valve 10 is opened and water or hot water is fed to the container. The boiled soybeans are allowed to stand and be cooled then well mashed to give soybean jam.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing soybean paste containing soybeans as a main ingredient.

Traditionally, adzuki beans are traditionally used as bean paste because azuki beans contain a lot of starch and do not form into bean paste.

On the other hand, soybeans contain a lot of protein and have recently attracted much attention as a health food, but it is still not enough. This is because soybeans have a unique soybean odor based on saponin components, which people dislike.

However, soybeans are an important resource as a source of vegetable protein, and although they have high nutritional value, they are also inexpensive, so they should be used more frequently in place of animal protein.

By the way, recently, the present applicant has focused on the view that confectionery should not only be used as a mere luxury item, but also as a fourth food to supplement three meals, and that soybean protein is useful for health. has made efforts to develop soy bean paste in place of red bean paste.

For this reason, first, in order to make soybeans or defatted soybeans, which are the raw material for the filling, odorless, saponin is removed by an appropriate deodorizing method, such as non-heating under flat pressure or pressurization.

The soybeans thus obtained are thoroughly ground using a cod crusher or the like to produce the raw material for bean paste.

Next, the removal of odor from soybeans or defatted soybeans will be explained. It is clear that when boiling soybeans under pressure, the boiling time is shorter than under normal pressure, and the odor and taste are completely removed, which is why pressurization is more advantageous. Therefore, the case of boiling soybeans under pressure will be explained with reference to the accompanying drawings. Reference numeral 1 denotes a pressurizer, and a jacket 2 is formed around the outer circumference of the container so that the temperature of the container can be adjusted to a constant level. 3.4 is supplied with steam to the pressure vessel jacket via the respective pressure needle. After thoroughly washing the raw soybean 9 with water to sufficiently remove impurities and dust, put it into the pressurizer 1, add the same amount of water, heat it with the steam, and make sure that the safety valve 6 operates, Once the pressure inside the container has returned to the predetermined operating pressure, the amount of steam 3 to the container is adjusted. After pressurization continues for 20 to 30 minutes after the safety valve 6 starts operating, the pressurization is stopped and at the same time the exhaust valve 7 is opened to release the steam inside the pressurized container to the outside of the container. At this time, the exhaust valve 7 and the steam valve 3C are adjusted to maintain the pressure in the pressurizer 1 at the optimal pressure for boiling the soybeans, for example, 1 to 3 atmospheres, as determined by the pressure gauge 8.

This means that while injecting steam 3 into the pressurizer 1, the exhaust valve 7 is opened intermittently or continuously, and the saponin components and soybean oil (fatty acids) that cause the soybean odor are released outside the pressurizer 1. As a result, the soybeans 9 in the pressurizer 1 become odorless or so odorless that one hardly notices the odor.

In the above explanation, the reason why the exhaust valve 7 is operated intermittently or continuously to rapidly release the steam inside the pressurizer 1 to the outside of the pressurizer 1 is because steam is generated inside the pressurizer 1 and a part of the steam is generated through convection. As shown in the figure, this is to prevent soybean odor from adhering to the inner wall of the pressurizer 1, cooling down due to the low temperature of the outside air, condensing into water droplets, and returning to the original soybean raw material, thereby circulating the soybean odor. .

In the above operation, the amount of saponin, which causes soybean odor, contained in the raw soybean 9 in the pressurizer j is calculated in advance, and the amount of steam discharged outside the container is determined in accordance with the amount of component decomposition and evaporation. It is necessary to exhaust the gas through the exhaust valve 7.

In addition, the steam 3 is blown into the vessel through a number of perforated portions 3b provided at the bottom of a flexible pipe 3a built in the vessel, in order to bring it into contact with the raw material soybeans 9 within the vessel.

If the amount of water decreases due to evaporation during boiling,
Open the water supply valve 10 and inject water or hot water into the pressurizer 1.

It is extremely important to adjust the steam 3 and exhaust valve 7 to set the pressure inside the pressurizer 1 to the optimum pressure.
~3 atm seems to be optimal, but care must be taken as raising the atmospheric pressure higher than this will cause the soybean protein to deteriorate and become unsuitable as food.

The soybeans boiled in this way become odorless. After letting it cool, mash it with a crusher or other suitable equipment (make it into soybean paste).

As is clear from the above, the soybean paste of the present invention is a completely new and highly nutritious ingredient that has never existed before as a raw material for Japanese confectionery, and can be fully substituted for red bean paste and other bean pastes used in conventional Japanese confectionery. Its use led to the emergence of Japanese sweets as one of the health foods that are currently attracting attention, and a completely new type of Japanese sweets was born.

[Brief explanation of drawings]

The figure is a side sectional view showing the waist portion of the pressurizer used in the embodiment of the present invention. 1... Pressurizer, 2... Jacket, 3.4.
...Steam, 3a...Stork pipe, 3b...Perforated part,
3C... Valve, 6... Safety valve, 7... Exhaust valve, 8... Pressure gauge, 9... Soybean, 10...
Water valve.

Claims (1)

[Claims] Store well-washed soybeans or defatted soybeans in a pressurizer,
After adding approximately the same amount of water as the raw soybeans, steam is added and heated.
After continuing to pressurize for a minute, steam is injected into the pressurizer and the exhaust valve is opened intermittently or continuously to maintain the pressure inside the pressurizer at the optimum pressure for soybean boiling, thereby eliminating the cause of soybean odor. Production of soybean paste characterized by removing saponin components, etc., which are present in the boiled soybeans by discharging and removing them with steam outside the pressurizer to obtain odorless boiled soybeans, which are cooled and thoroughly ground in a crusher to form a bean paste. Method.