JPS63126461A - Fermented soybean jam - Google Patents

Abstract

PURPOSE:To obtain a fermented soybean jam having excellent taste, flavor and digestibility, by finely pulverizing fermented soybean to an extent to break the cell of the soybean, subjecting the pulverized soybean to post-fermentation at a specific temperature, adding sugar, etc., to the kneaded product and heating the mixture. CONSTITUTION:A bacterial strain a Rhizopus genus is inoculated in soybean and fermented. The obtained fermented soybean is finely pulverized preferably by a wet pulverizer until the cells of the soybean are broken. The pulverized soybean is subjected to a low-temperature fermentation at 5-8 deg.C for 12hr and then to a high-temperature fermentation at 70-80 deg.C for 2hr. The fermented product is added with sugars such as sucrose, liquid sugar (preferably wheat gluten or honey), etc., kneaded and heated to obtain the objective soybean jam.

Description

DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a bean paste containing fermented soybeans as a main ingredient.

In order to develop a new field for soybeans, which have a high image as a health food, we have made it possible to produce bean paste, jam, rimu, and yokan products using adjusted fermented soybeans, which are made by finely pulverizing and post-fermenting fermented soybeans. This is the present invention. One method for removing the bitterness and odor peculiar to soybeans and modifying their texture is a fermented soybean production method in which Rhizopus bacteria is inoculated and fermented.
This invention relates to fermented soybean paste that has successfully acquired new physical properties through post-fermentation treatment, avoiding the use of additives as much as possible.

``Conventional technology'' There are a wide variety of foods made from soybeans, including old rice miso, soy sauce, tofu, natto, and recently soybean protein. I wasn't there. The recently developed soybean paste is made by steaming soybeans, then grinding them, adding sugar, and kneading them. However, because the sugar does not easily penetrate the soybean cell membrane, it is prone to spoilage and has a short shelf life. there were.

Soybeans are a health food with high nutritional value, and there are reports that if you eat them regularly, you can get cancer and have a high body fat. Furthermore, because they contain lecithin, they are highly rated as being ideal for preventing blurred vision. On the other hand, there were problems with flavor and digestibility, and there was an urgent need to develop even better uses for it.

Fermented soybeans produced by inoculation with Rhizopus bacteria and fermentation are now being used as new materials due to improvements in flavor and digestibility, and are achieving great results. Research on texture improvement was needed.

``Purpose of the Invention'' Therefore, in order to solve the above-mentioned problems, the present invention aims to improve the material itself without relying on conventional improvements by adding substances such as deodorizers, masking agents, and modifiers. We worked on this.

In the present invention, fermented soybeans produced by inoculation with Rhizopus bacteria and fermentation are pulverized to the cellular level (i.e., pulverized to 50 microns or less), thereby removing proteins, lipids, and enzymes that are confined within the cell membrane. As a confectionery material with new physical properties, it facilitates the outflow of the confectionery material, promotes enzyme activity through post-fermentation, removes or decomposes bitter and odor substances, and improves the texture.
Our goal is to provide fermented soybean paste.

``Means for Solving the Problems'' In order to finely grind fermented soybeans down to the cellular level, the inventor of the present invention, as a result of intensive research, found that the method of grinding is based on grinding force rather than using methods such as impact, pressure, or grinding. It has been discovered that pulverization is superior in terms of texture, and that wet pulverization minimizes denaturation of materials due to heat compared to dry pulverization.

Furthermore, we have also found that bitterness and depth can be improved by post-fermenting at 5°C to 80°C after pulverization.

That is, to describe the present invention specifically, since fermented soybeans produced by inoculation with Rhizopus bacteria and fermentation are distributed frozen, they are first thawed, coarsely pulverized, watered, and pulverized using a wet pulverizer. The main point is to process it. Fermented soybeans that have been crushed into a paste are subjected to low-temperature fermentation at 5°C to 8°C for 12 hours, and further high-temperature fermentation at 70°C to 80°C for 2 hours.

Fermented soy bean paste can be obtained by adding sugar to the thus prepared adjusted fermented soybean and boiling it down.

Adjusted fermented soybeans are easily penetrated by sugar, and it is possible to add 300% or more of sugar to the solid content of fermented soybeans.

In terms of flavor, the characteristic odor of fermented soybeans caused by Rhizopus bacteria almost disappears. Moreover, bitterness is also significantly improved.

Sweetened products have a smooth texture, so they can be used not only for bean paste and yokan, but also for cream,
It is also ideal as an ingredient for jams, etc. In addition, by increasing the sugar addition rate, it became possible to distribute the product at room temperature, and the shelf life was extended to two weeks.

In this way, the present invention makes it possible to produce fermented soybean paste with a wide range of uses by using fermented soybeans as a raw material and adding sugar to adjusted fermented soybeans obtained by a combination of a wet pulverization method and a post-fermentation method. It is something.

Examples of the present invention will be described below.

"Example 1" Frozen fermented soybeans were thawed, coarsely ground to a particle size of 5 menosiebas, and water was added at a ratio of 1:1 to form a slurry.
Grind using a wet pulverizer. Fermented soybeans that have been crushed into a paste are placed in a vat and fermented at a low temperature of 5°C to 8°C for 12 hours, and then fermented at a high temperature of 70°C to 80°C for another 2 hours. Sugar with a solid content ratio of 300% was added to the prepared paste-like fermented soybeans, heated at 100°C or lower for 60 minutes, kneaded, and finally heated at 120°C for 6 minutes to obtain fermented soybean paste. .

"Example 2" 1 starch syrup was added to the fermented soybean D300F obtained in Example 1.
0? , salt 0.22, and Kaku Agar Fuyumoto were added, and the mixture was boiled down to a simmering heat to solidify and obtain yokan.

"Example 3" Sugar with a solid content ratio of 200% was added to the paste-like adjusted fermented soybean obtained in Example 1, and after kneading, starch syrup and honey were added at 5%.
~10% was added, further 2% of pectin was added, and jam was obtained by cross-heating.

"Example 4" Chocolate was added to the fermented soybean paste obtained in Example 1 at a ratio of 1:1, and the mixture was kneaded and heated to obtain fermented soybean paste containing chocolate.

"Example 5" Adzuki bean paste was mixed with the fermented soybean paste obtained in Example 1 at a ratio of 1:1 to obtain a mixed soybean and adzuki bean paste.

The fermented soybean paste of the present invention starts from a paste form, which is an aggregate of fine particles with a particle size of 50 microns or less, and is mixed with other materials, so it is possible to make the mixture uniform. Due to cell cutting, the proteins present outside the soybean cells coagulate during heating, so they are strongly bonded to other materials and difficult to separate. In addition, it has opened up a new field of demand for soybeans as a hitherto unknown food product that can provide a so-called ``marry'' texture due to the presence of extracellular lipids.

Furthermore, since the exposing process, which is indispensable in the conventional bean paste manufacturing process, is not required, equipment costs for wastewater treatment equipment are significantly reduced, and bean paste manufacturing costs are also reduced.

As described above, the present invention can provide a technology useful in industry by creating new demand for soybeans, which have a good reputation, and streamlining the manufacturing process.

Claims (1)

[Claims] 1) The fermented soybeans produced by inoculating Rhizopus bacteria into soybeans and fermenting them are finely ground until the cells are cut, and
Fermented soybeans made by post-fermenting at a temperature range of up to ℃, adding sugar or liquid sugar, kneading, and heating ■. 2) The fermented soybean (2) according to claim 1, which is made by finely pulverizing and post-fermenting the fermented soybean, adding sugar and starch syrup, boiling it to a simmer, adding boiling salt, and adding agar to make it solid. 3) The fermented soybean candy according to claim 1, which is made by finely pulverizing fermented soybeans, post-fermenting them, adding sugar, starch syrup, honey, and pectin, and then boiling them over a simmering heat to form a jam. 4) Fermented soybean (■) according to claim 1, which is produced by mixing conventional beans and potatoes (■) with fermented soybean (■). 5) Fermented soybean (2) according to claim 1, which is produced by mixing fermented soybean (2) with butter, chocolate, etc., which are foods containing fats and oils.