201236576 '六、發明說明： c發明戶斤屬之技術領域3 發明領域 本發明係有關於一種經減低脲酶含量之加工大豆及其 製造方法。 I：先前技術3 發明背景 大豆係亦被稱為田中的肉，其與動物性蛋白質類似之 胺基酸組成的蛋白質係豐富，而且含有能夠與肉類和蛋類 匹敵之良質的蛋白質。又，在大豆亦豐富地含有油分（脂質） 且其50%以上係對降低血液中的膽固醇起作用之亞麻油 . 酸，已知對於預防成人病、特別是高血壓係有效的。而且， - 大豆亦含有卵磷脂，已知會對腦細胞起作用而具有防止癡 呆的效果。 而且，大豆亦含有維生素B1、維生素B2、維生素E、 維生素K等的維生素類、鈣、鉀、食物纖維等的營養素。已 知該等營養素係對於防止老化、恢復疲勞、預防便秘等亦 是有效的。 又，有報告揭示大豆係含有具有緩和的女性荷爾蒙作 用之各種異黃酮（isoflavon)，對於預防或是改善更年期障 礙、骨質疏鬆症等亦是有效的。 如此，大豆係含有各式各樣的有用營養素，作為營養 價值高而且營養平衡良好的非食用肉食品材料而受到注 目。而且，近年來，具備優良的飲食感且實質上含有大豆 201236576 所含有的全部營養成分之大豆粉末的製造技術被開發（例 如參照專利文獻1及2)，而且利用該大豆粉之各種食品和飲 料係結合消費者的健康願望而上市。 另一方面，大豆亦含有會將尿素加水分解而產生氨之 酵素亦即脲酶。攝取脲酶時，與在腸管内存在的尿素接觸 而生成氨。隨後，所生成的氨係被人體内吸收且其大部分 係在肝臟被變換成為尿素。但是，患有肝硬化等肝疾病的 病人，在肝臟之尿素的生成能力低落，其結果，氨在人體 内蓄積，造成血中氨濃度上升。此等血中氨濃度上升係被 認為是肝性腦症和肝性昏睡等的腦障礙之主要原因。又， 已知脲酶會助長胃炎和胃潰瘍的原因菌亦即幽門螺桿菌 (Helicobacter pylori)的定居。而且亦已知脲酶所產生的氨係 對腸内細菌顯示毒性，且會引起腸内菌叢的惡化。 又，在中國，有發生起因於大豆所含有的膜蛋白酶抑 制劑(trypsin inhibitor)之死亡事故，受此影響，規定了大豆 粉末和豆乳的國家標準規格。因為胰蛋白酶抑制劑之酵素 去活溫度區域係_咖似，所以錢大絲末和豆乳的 安定性之中國國家標準規格係以腺酶活性值作為指標。 如此，從維持健康、預防疾病之觀點，抑制騰蛋白酶 抑制劑和脲酶的過剩攝取係重要的，如大豆之日常被攝取 的食品材料，被認為⑽_活性減低為佳。 就營養價值、飲食感、味道而言，前述專利文獻1的大 且粉末係非常優良，軸其安全性亦沒有任何問題，但是 今曰消費者的健康意識提高係無止境的，要求提升一種附 201236576 加價值更高的大豆材料。 先前技術文獻 專利文獻 [專利文獻1]日本專利特開2004-141155號公報 [專利文獻2]國際公開第2〇〇4/〇6〇〇79號小冊子 L發明内容]| 發明概要 發明欲解決之課題 本發明之目的係提供一種飲食感和風味良好，而且經 減低脲酶含量之加工大豆。本發明之目的，更佳是提供一 種脲酶含量經均質地減低之加工大豆。 用以解決課題之手段 為了解決上述課題’本發明者等進行專心研討，發現 藉由在大氣壓下將大豆蒸煮等來進行加熱處理時，並無法 充刀地減低大豆的腺酶含量，而且存在有在每顆大豆所殘 留的脲酶含量係產生顯著不均之問題。因此，為了解決該 問題’本發明者等日夜重複研究，發現藉由將大豆減壓處 理後’進行蒸煮處理，不會使每顆大豆產生不均且能夠充 刀地減低脲酶含量。本發明者等進一步重複研討之結果， 發現藉由施行此種處理，亦能夠減低大豆的青草氣味，能 夠更弓丨出大豆的甜味。本發明係基於如此的知識且進一步 重複研討而完成者。 亦即’本發明係提供下述所揭示的態樣之發明。 項1 —種加工大豆之製造方法，包含以下的步驟(A)及步驟 201236576 ⑻： •'驟，及 (A)將大豆減壓處理之步 (B)蒸煮步驟! ()所得大豆之步驟。 項2.如項1之方法，| π 、中減壓處理係藉由將大豆曝露在 30kPa以下的減壓環境來進行 項3.如項1或2之方法， 再中蒸煮處理係於80〜150°C且1〜 60分鐘的條件下進行。 項4.如項1至3中任—Ig 貝之方法，其進而將蒸煮處理後的加 工大豆供予乾燥處理及/或財化處理。 項5·種加工大丑，係使用如項1至4中任-項之方法而獲 得者。 項6.如項5之加工+ _ , 工大丑，其依照中國國家標準 GB/T5413_31’1997所測得的脲酶活性係擬陽性(+1)以下。 項7·種加工大且之製造方法其特徵在於：社豆減壓 處理後，進行蒸煮處理。 項8.如項7之加工大豆之製造方法，其中減壓處理係將大豆 曝露在lOkPa以下的減壓環境來進行。 項9.如項1或2之加工大豆之製造方法，其在減壓處理後且 蒸煮處理前，於30〜i〇(rC下對經減壓處理之大豆進行加熱 處理1分鐘以上。 項10·如項7至9中任—項之加工大豆之製造方法，其中蒸煮 處理係於80〜i5〇°c且1〜6〇分鐘的條件下進行。 項11.如項7至1 〇中任一項之加工大豆之製造方法其進而將 蒸煮處理後的加工大豆供予乾燥處理及/或粉末化處理。 201236576 、 力工大豆，其特徵在於：依照中國國家標準 GB/T5413.31-1997所測得的脲酶活性為擬陽性(+1)以下。 項13·一種加工大豆’係使用如項7至11中任一項之製造方 而獲得者。 、 床 發明效果 依*、、、本發明’能夠提供—種不會產生因大豆的種類、 顆粒的大小、形狀、硬度等的不同和因大豆的部位(例如子 葉和胚軸)引起料均’而_提供可均質地減低脲酶含量 =工大且。因為該加卫大豆係能夠減低腺酶含量，所以 —^優良又，该加工大豆能夠減低青草氣味且具有良 好的甜未而且亦能夠減低關於該等性質的不均。因此， 依照本發明，能夠提供_種安定性優良且具備良好的味道 :品質-定的加工大豆。該加工大豆作為飲食品的材料俜 有用的’藉由調配在各式各樣的食品或飲料，能夠提供含 有經減低脲酶之含加工大豆的食品。 、 【實施方式】 用以實施發明之形態 1.加工大豆之製造方法 本發明的加工大豆之製造方法，其特徵為藉由將大豆 減壓處理後，進行蒸煮處理來得到加工大豆。以下，詳述 本發明之製造方法。 在本發明所使用的原料大豆(大豆），其品種和產地係沒 有特別限制。㈣料大豆亦可以預先供给 豆、破碎豆、妙豆、其他鮮類、異物等除去之精選處 201236576 理。又，該原料大豆係亦可以供給至用以將豆表面所黏附 的泥土塵埃除去之水洗等的洗淨處理。 又，在本發明，作為原料大豆，通常係使用依照常用 方法使用適當的脫皮機、輔助脫皮機進行脫皮處理而成 者。脫皮處理係沒有特別限制，例如亦可以將加熱大豆的 皮而剝去皮後之大豆設作原料大豆。因此，原料大豆係可 以是未加X的大豆，亦可以是經未過火至大豆之中程度的 加熱處理而成之大豆。在_實施形態，原料大豆係以完全 未過火之大豆為佳，且以未加m為佳。X，因為葉 的細胞被物理性損傷時，酵素類會對大豆油起作用而顯現 青草氣味’所以該脫皮處理係以使裂紋、破壞等會對子葉 &成機械性損傷為最小限度而將皮分離為佳。 本發明係、包含將上述原料大豆減壓處理之步驟。大豆 由威壓處理係此夠藉由將大豆曝露在減壓環境來實施。藉 埋=行減壓處理’大豆的熱傳導性提升，在隨後的蒸煮^ 大: ' 把夠均勻地蒸煮大豆，使每粒大豆無蒸煮不均和 性且=母個部位無蒸煮不均，能夠得到均質地減低腺酶活 、·里改善味道之加工大豆。 均d!處理之減壓條件係只要能夠使大豆的脲酶含量 佳別限定’通常為一下，以—為 kpa為較佳，以3〜7kPa為更佳。 減壓處理時的溫度條件係沒有待 有特==':二1能夠使大豆的_含量均句，沒 7分鐘為更* 里以上’以】〜】0分鐘為佳，以3. 例 别限制 8 201236576 如可舉出-20〜45°C、較佳是常溫。 如此進行而經減壓處理之大豆，係使壓力環境回復常 壓之後，被供給至後述的蒸煮處理，但是在從減壓處理後 至進行蒸煮處理之過程，以盡可能不導入空氣至經減壓處 理之大豆的環境為佳。因此，本發明係以藉由將水蒸氣導 入至經減壓處理之大豆的環境，從減壓環境回復至常壓為 佳。 又，在該蒸煮處理之前，亦可將經減壓處理之大豆供 給至預加熱處理。如此，藉由進行預加熱處理，在後述的 蒸煮處理，能夠均勻地進行均勻的蒸煮。該預加熱處理可 以在減壓處理後，大豆的壓力環境回復至常壓之後開始進 行，亦可以在減壓處理後至大豆的壓力環境回至常壓之階 段，藉由導入加熱水蒸氣而開始進行。 該預加熱處理的溫度條件係只要在不影響良好的官 能、飲食感的範圍即可，可舉出例如30〜100°C、較佳是70 〜90°C、更佳是75〜85°C。該預加熱處理的加熱時間係只 要是以溫度會均勻地到達大豆整體之方式設定即可，可舉 出例如1分鐘以上，以1〜20分鐘為佳，以5〜15分鐘為更 佳。通常，在比較低的溫度進行預加熱處理，進行相對較 長的預加熱係適當的。同樣地，在比較高的溫度進行預加 熱處理，進行相對較短的預加熱係適當的。 又，該加熱處理方法係以藉由導入加熱蒸氣來進行為 佳。 隨後，本發明係將大豆蒸煮處理。如此，藉由進行蒸 201236576 煮處理，能夠邊具備無青草氣味且良好的飲食感和味道、 邊使脲酶含量減低。該蒸煮處理係只要在預定溫度的溫度 條件使其與大豆及水蒸氣接觸即可，能夠依照眾所周知的 方法進行。作為該蒸煮條件之條件，係例如80〜150°C且1 〜60分鐘，以90〜130°C且5〜50分鐘為佳，以100〜130°C 且5〜35分鐘為更佳。蒸煮溫度太低時，無法充分地使脲酶 去活，又，在大豆會殘留青草氣味且無法充分地將味道引 出。另一方，從使脲酶活性去活且除去大豆的殘留青草氣 味之觀點，以於高溫度蒸煮為佳。但是從同時引出大豆的 甜味之觀點，以在上述蒸煮溫度的範圍内蒸煮為佳。 又，通常在較低的溫度進行蒸煮處理時，係以進行相 對較長時間蒸煮處理為佳，在較高的溫度進行蒸煮處理 時，係以進行相對較短時間蒸煮處理為佳。如此，藉由在 蒸煮溫度及時間取得平衡，能夠邊充分地減低脲酶含量及 青草氣味、邊將大豆的甜味引出。例如於80〜100°C蒸煮 時，係以進行蒸煮處理20〜60分鐘為佳，以25〜55分鐘為 較佳，以30〜50分鐘為更佳。於130〜150°C蒸煮時，係以 進行蒸煮處理1〜30分鐘為佳，以2〜20分鐘為較佳，以3〜 15分鐘為更佳。 在蒸氣處理後，亦可藉由自然放冷等來降低加工大豆 的製品溫度，又，在蒸煮處理後，亦可藉由減壓至1〜10kPa 左右，來降低加工大豆的製品溫度。將蒸煮處理後的加工 大豆之製品減壓至1〜10kPa左右時，不僅是降低蒸煮處理 後的加工大豆之製品溫度，而且亦能夠使該加工大豆表面 10 201236576 的水分热發而使該加工大豆的含水率減少2〜3重量％，因 為亦能夠得到將整體的製造步驟簡略化之優點，乃是較佳。 上述減壓處理、按照必要進行之預加熱處理及蒸煮處 理’以藉由使用能夠控制壓力及控制溫度之蒸煮機且以— 個裝置來進行一系列處理為佳。 藉由如此進行蒸煮處理而得到的加工大豆，係藉由供 給至乾燥處理來除去在加工大豆所含有的水分，而能夠提 高保存安定性且提高作為食品材料之泛用性。在該乾燥處 理之乾燥方法’能夠採用減壓乾燥、風乾、溫風、加熱乾 燥等眾所周知的方法，從使其維持良好的飲食感和味道之 觀點’以溫風乾燥為佳。該乾燥處理係以加工大豆的含有 率為6重量％以下左右的範圍之方式來進行為佳。 而且，加工大豆亦可以藉由細切化、粉末化等的形狀 加工處理而加工成為所需要的形狀。特別是因為粉末狀的 加工大豆係容易調配在各式各樣的食品和飲料，作為食品 材料之泛用性高，乃是適合的。加工大豆的粉末化能夠使 用在該技術領域被使用於粉末化之各種粉碎裝置來進行。 作為該粉碎裝置的具體例，可舉出氣流粉碎機（air grinder)、針磨機、觀磨機、錘磨機(hamrner mill)、白式粉 碎機等。使加工大豆成為粉末狀時，其平均粒徑係1〇〜 ΙΟΟμηι左右，較佳是以10〜50μηι左右為佳。該平均粒徑藉 由雷射繞射散射式粒度分布測定來測定。 又，將加工大豆進行細切化、粉末化等的形狀加工處 理時，可在上述乾燥處理之前及之後的任一者實施，亦可 201236576 在乾燥處理的前後實施形狀加工處理。作為在乾燥_理的 前後實施形狀加工處理之方法，可舉出例如首先使:觀= 偏而成碎片狀’隨後供給至乾燥處理且最後使用氣流粉碎 機進行粉末化之方法。 2.加工大豆 使用上述製造方法所得到的加工大目 h上 八丑，係沒有青草氣 味·#且飲食感和味道良好，而且脲酶含量為成低 明書’所謂脲酶含量為減低，係意味著太4 τ丄 ^不耆在加工大豆所殘留 具 的腺酶活性為減低。特別是使訂述的製造方法所得到的 加工大豆，其腺酶含量係以疑是陽性(+1)以下為佳以成 為陰性為更佳，相較於切的加卫大豆，係具有有利的物 性。在此，關於脲酶含量的判定基準亦即陽性、疑陽性及 陰性，係依照中國國家標準GB/T5413 3l_1997判定者 體上係使用後述試驗例1所記載的方法判定。 旦树明的加工大豆係減低有關其f生質（特別是腺酶含 =)之每粒加工大豆的不均。在此，所謂「降低不均」，通 系未著將換算質量供給至上述蒸煮處理之大豆整體設 為100/。時’脲酶含量為陽性(+2)以上之大豆的比率為如％ 以下，以小於20。/。為佳，以小於15%為更佳，以小於1〇%為 更佳以小於5%為特佳。在另外較佳的實施形態，加工 大且係將換算質量供給至上述蒸煮處理之大豆整體設為 00/°時，脲酶含量為疑是陽性（+1)以上之大豆的比率為 0/。以下，以小於20%為佳，以小於15%為更佳，以小於1〇% 為又更佳，以小於5%為特佳。 12 201236576 又，關於脲酶含量，加工大豆為均質係表示大豆為均 勻地被蒸煮處理，同時關於青草氣味和甜味之味道，亦意 味著加工大豆為均質。如此，本發明係提供一種經減低脲 酶含量之新穎的加工大豆。 上述加工大豆係從飲食感和味道方面為優良，能夠作 為食品材料而調配在各式各樣的食品和飲料。上述加工大 豆係能夠按照所調配的食品和飲料的形態而適當地設定其 形狀。例如，調配在食品時，上述加工大豆係粉末狀及粒 狀之任一者均可，調配在飲料時，為了確保飲料中的良好 分散性，上述加工大豆係以粉末狀為佳。 作為上述加工大豆所調配的食品，可舉出例如豆腐類 似食品、麵包、烤點心、飲料、果床狀食品、冰涼食品等。 具體上，調配上述加工大豆之烤點心，係能夠藉由將調配 有上述加工大豆的粉末之坯料賦形或成型成為適當的形狀 之後，加熱焙燒來製造。又，調配上述加工大豆之豆腐類 似食品，係能夠藉由在製造先前的豆腐時，使用將上述加 工大豆的粉末溶解於水且使其分散而調製之大豆液代替豆 乳來製造。雖然該豆腐類似食品係外觀為豆腐本身，但是 因為含有豆腐渣成分(未除去纖維質），該豆腐類似食品係不 符合農材水產省食品流通局長所通告之「豆腐」之緣故， 在本說明書係稱為豆腐類似食品。 在食品調配上述加工大豆時，關於加工大豆的調配比 率係能夠按照食品的形態等而適當地設定，可例示例如1〜 75重量％，以5〜35重量％為佳。 13 201236576 又，在飲料調配上述加工大豆時，關於加工大豆的調 配比率係能夠按照飲料的種類等而適當地設定，可例示例 如1〜40重量％，以5〜3 5重量％為佳。如此，調配上述加工 大豆而成之飲料，能夠提供作為大豆飲料。 上述飲料係除了上述加工大豆以外，亦可按照必要而 適當地調配pH調整劑、緩衝劑（碳酸氫鈉、檸檬酸三鈉、檸 檬酸、硫酸等）。又，亦可與通常的飲料同樣地調配各種香 料、調味物質、甜料等。 在調製上述飲料，係以將在水中調配上述加工大豆及 按照必要的其他成分而成者，提供至均勻化處理為佳。如 此，藉由進行均勻化處理，能夠得到具有更優良的飲食感 特別是滑溜感的大豆飲料。均勻化處理係能夠藉由利用通 常的均化器來進行，具體上可例示使用GAULIN公司製高壓 均化器（LAB40)且於約200-1000kgf/cm2、較佳是約 300-800kgf/cm2的條件來實施之方法。 如此進行而得到的加工大豆，能夠依照常用方法將其 適當的殺菌或滅菌處理之後，無菌地填充在適當的容器而 作為製品。 [實施例] 以下，基於實施例而詳細地說明本發明，但是本發明 係不被該等實施例限定。 A.加工大豆的製造 依照以下所表示的順序而製造粉末狀的加工大豆。 1.原料大豆（未加工的大豆）之脫皮處理 14 201236576 作為原料大@ ’係使用藉由揀選除去小石和夾雜物而 成之大豆。隨後，伯 使用脫皮機及輔助脫皮機（原田產業股份 公司製），將大豆的士 J浞剝去而得到脫皮大豆，並且將其切判 而得到切半大豆。 2.減壓處理 將5kg在上述 θ —* 卞件到的切半大豆放入能夠控制壓力的 瘵煮機（品川工鞏叱nir 所股份公司製、高壓蒸氣釜SRB-H-100)， 且使用填空冷卻機⑷丨㈣所股份公司製、f卿），減壓 述表1及表2所表示之每試樣的壓力環境而且維持 5分鐘。 3. 預加熱處理 上述的減壓至結束後，以約3分鐘左右慢慢地將水蒸氣 導入至蒸煮機，來將蒸煮機内部的壓力回復至常壓。隨後， 在蒸煮機内對經減壓至的切半大豆於80°C進行加熱處理 (藉由導入加熱水蒸氣之加熱處理）10分鐘。 4. 蒸煮處理 上述加熱處理後，藉由將蒸氣繼續送至蒸煮機，且設 定為下述表1及表2所表示之每試樣的溫度及時間的條件來 進行蒸煮處理。上述蒸煮處理之後，藉由將蒸煮機内的壓 力環境減壓至5kPa，並保時至經蒸煮處理之加工大豆的製 度成為6〇°c為止，來進行加工大豆的表面乾燥。隨後， 使蒸煮機的内部壓力回復至常壓且將加工大豆回收。 5. 乾燥處理 將所得到的加工大豆薄薄地均勻擴展在網盤(mesh pan) 15 201236576 且放入在已設定為8(rc之箱型溫風乾燥機（Yamat〇股份公 司製、溫風乾燥機；；〇ν_61)，*且乾燥至成為6重量％以下 的含水量。乾燥係冷卻至30«c以下。 6.粉末化處理 使用氣流粉碎機(air grinder)而將上述乾燥處理後所回 收的加工大豆粉末化。該粉末化處理係實施至成為平均粒 徑為20〜5(^m。該平均粒徑係使用雷射繞射散射式粒度分 布測定機LA750(堀場製作所股份公司製）來測定。 B·加工大豆的評價 上述所得到的加工大豆粉末之脲酶活性、有無不均、 甜味及青草氣味係如以下進行來測定、評價。 <脲酶活性的測定> 將0_lg加工大豆及lml水加入1〇m丨容量的比色管且充 分地混合。隨後，在此添加1ml中性緩衝液(含有5 79mg/ml 磷酸氫二鈉及3.53mg/ml磷酸二氫鉀、pH7)，進而添加lml 尿素溶液(含有10mg/m丨尿素、剩餘部為水），而且於4〇<5(：培 養20分鐘。隨後添加混合4ml水且添加混合lm丨鎢酸納溶液 (含有100mg/ml鎢酸鈉，剩餘部為水），而且添加混合lnU硫 酸溶液（含有0.5容量％硫酸，剩餘部為水），並且使用濾紙 (Νο·5Α)將其過濾而回收濾液。 隨後’將2ml所得到的逾液放入25ml容量的比色管，進 而添加15ml水、lml酒石酸鈉鉀溶液(含有2〇mg/mK+)_四水 合酒石酸鈉鉀（羅謝爾鹽(Rochelle salt))，剩餘部為水）、2ml 納氏試藥（含有55mg/ml碘化汞(Π)(紅色）、4i.25mg/mi峨化 201236576 鉀、144mg/ml氫氧化鈉，剩餘部為水）、及水而成為25ml。 觀察如此進行處理之各試樣的（色調），並依照下述判定 基準來評價。 (判定基準） 陽性(+4)碑色混濁或上層透明液 陽性(+3)撥色上層透明液 陽性(+2)深黃金色或黃色透明液 疑是陽性(+1)淡黃色或微黃色上層透明液 陰性（一）與對照試驗管#1同等或較淡 # 1所謂對照試驗管係用0.1 g水代替0.1 g加工大豆來進 行上述脲酶活性的評價者。 <有無不均> 從各加工大豆試樣無規地取出5〜10g大豆，並對各自 測定殘留脲酶活性，將結果之偏差依照以下進行評價。 ◎:在全部大豆試樣，脲酶活性係陰性。 〇：脲酶活性為疑是陽性以上的大豆試樣係含有20% 以下的概率。 △:脲酶活性為疑是陽性以上的大豆試樣係含有20% 〜40%的概率（不包含20%、但是包含40%)。 X :脲酶活性為疑是陽性以上的大豆試樣係含有40%〜 60%的概率（不包含40%、但是包含60%)。 XX :脲酶活性為疑是陽性以上的大豆試樣係含有6%〜 8〇%的概率（不包含60%、但是包含80%)。 <平均殘留脲酶活性> 17 201236576 從各加工大豆試樣無規地取出5〜10g的大豆，並依照 上述測定殘留脲酶活性。按照所測得之殘留活性的程度換 算成如以下的點數，並求取各處理條件每一者的平均。 陽性(+4) : 5點 陽性(+3) : 4點 陽性(+2) : 3點 2點 1點 陽性(+1): 陰性: 然後，依照以下評價所求得的平均值。 ◎:平均值為1(亦即，所測得之全部的加工大豆之殘 留脲酶活性為陰性）。 〇：平均值為大於1、2以下。 △:平均值為大於2、3以下。 X :平均值為大於3、4以下。 XX :平均值為大於4、5以下。 <甜味的測定> 使5名參與者攝取加工大豆，並依照以下的判定基準而 將甜味評點化且進行評價。結果係算出各參與者的評點之 平均。 評點 5 :非常甜 4 :甜 3 :稍甜 2 :略微甜 18 201236576 1 :不甜 <青草氣味的測定> 使5名參與者攝取加工大豆，並依照以下的判定基準而 將青草氣味評點化且進行評價。結果係算出各參與者的評 點之平均。 評點 5:無青草氣味 4:略微有青草氣味 3 :稱有青草氣味 2 :有青草氣味 1 :青草氣味非常強 試驗1 :減壓條件的影響 如下述表1所表示，只有減壓條件在5〜lOOkPa之間變 化，且對所得到的加工大豆調查其影響。將其結果顯示在 表1 〇 [表1]201236576 'VI. Description of the Invention: c Technical Field of Inventions 3 Field of the Invention The present invention relates to a processed soybean having a reduced urease content and a method of producing the same. I. Prior Art 3 Background of the Invention Soybean is also known as Tanaka's meat, which is rich in protein composed of amino acids similar to animal proteins, and contains a protein which is comparable to meat and eggs. In addition, soybeans are richly rich in oil (lipid), and 50% or more of them are linseed oil which acts to lower cholesterol in the blood. Acid is known to be effective for preventing adult diseases, particularly hypertension. Further, - soybean also contains lecithin, which is known to act on brain cells and has an effect of preventing dementia. Moreover, soybean also contains vitamins such as vitamin B1, vitamin B2, vitamin E, and vitamin K, nutrients such as calcium, potassium, and dietary fiber. It is known that these nutrients are also effective in preventing aging, restoring fatigue, preventing constipation and the like. Further, it has been reported that soybeans contain various isoflavones having a relaxing female hormone action, and are also effective for preventing or improving menopausal disorders and osteoporosis. Thus, soybeans contain a wide variety of useful nutrients and are attracting attention as non-edible meat food materials with high nutritional value and good nutritional balance. In addition, in recent years, a manufacturing technique of soybean powder which has an excellent eating sensation and substantially contains all the nutrients contained in soybean 201236576 has been developed (for example, refer to Patent Documents 1 and 2), and various foods and beverages using the soybean powder. It is marketed in conjunction with the health wishes of consumers. On the other hand, soybeans also contain urease, which is an enzyme that decomposes urea to produce ammonia. When urease is ingested, ammonia is generated by contact with urea present in the intestinal tract. Subsequently, the ammonia produced is absorbed by the human body and most of it is converted into urea in the liver. However, in patients with liver diseases such as cirrhosis, the ability to produce urea in the liver is low, and as a result, ammonia accumulates in the human body, causing an increase in blood ammonia concentration. Such an increase in the concentration of ammonia in the blood is considered to be a major cause of brain disorders such as hepatic encephalopathy and hepatic slumber. Further, it is known that urease contributes to the colonization of Helicobacter pylori, which is the cause of gastritis and gastric ulcer. Further, it is also known that ammonia produced by urease shows toxicity to intestinal bacteria and causes deterioration of intestinal flora. In addition, in China, there has been a death from a trypsin inhibitor contained in soybeans. As a result, national standards for soy powder and soymilk have been specified. Because the trypsin inhibitor enzyme deactivates the temperature zone, the Chinese national standard for the stability of the tobacco and the soymilk is based on the gland enzyme activity value. Thus, from the viewpoint of maintaining health and preventing disease, it is important to suppress excessive intake of tranex protease inhibitors and urease, such as food materials which are daily ingested by soybeans, and it is considered that (10) _ activity is preferably reduced. In terms of nutritional value, eating sensation, and taste, the aforementioned Patent Document 1 is very large and the powder system is very excellent, and the safety of the shaft is not problematic, but the health awareness of the consumer is endless, and it is required to improve the attachment. 201236576 Add value to higher soy materials. [Patent Document 1] Japanese Laid-Open Patent Publication No. 2004-141155 [Patent Document 2] International Publication No. 2〇〇4/〇6〇〇79, Booklet L Summary of Invention] | Summary of Invention Problem The object of the present invention is to provide a processed soybean which has a good sense of diet and flavor and which has a reduced urease content. More preferably, it is an object of the present invention to provide a processed soybean having a urease content which is homogeneously reduced. In order to solve the problem, the inventors of the present invention have intensively studied and found that when heat treatment is performed by cooking soybeans under atmospheric pressure, the gland enzyme content of soybeans cannot be reduced by filling, and there is The urease content remaining in each soybean is a problem of significant unevenness. Therefore, in order to solve the problem, the inventors of the present invention have repeatedly studied the day and night, and found that by performing the retort treatment after decompressing the soybeans, the soybeans are not unevenly formed and the urease content can be reduced. As a result of further investigations, the inventors of the present invention found that by performing such a treatment, it is also possible to reduce the odor of soybeans and to better extract the sweetness of soybeans. The present invention has been completed based on such knowledge and further repetitive discussions. That is, the present invention provides the invention of the aspects disclosed below. Item 1 - A method for producing processed soybeans, comprising the following steps (A) and steps 201236576 (8): • 'Steps, and (A) Step of decompressing soybeans (B) Cooking step! (Step) of obtaining soybeans. Item 2. The method according to Item 1, | π, medium and medium pressure treatment is carried out by exposing the soybean to a reduced pressure environment of 30 kPa or less. The method of item 1 or 2, wherein the cooking process is performed at 80~ It is carried out at 150 ° C for 1 to 60 minutes. Item 4. The method according to any one of items 1 to 3, wherein the processed soybean after the retort treatment is further subjected to a drying treatment and/or a chemical treatment. Item 5: The processing is ugly, and is obtained by using the method of any one of items 1 to 4. Item 6. Processing of Item 5 + _, Gongda Ugly, its urease activity measured according to Chinese national standard GB/T5413_31'1997 is quasi-positive (+1) or less. Item 7: A method for producing a large amount of processing, which is characterized in that: after the decompression treatment, the retort is subjected to a retort treatment. Item 8. The method for producing processed soybean according to Item 7, wherein the pressure reduction treatment is carried out by exposing the soybean to a reduced pressure environment of 10 kPa or less. Item 9. The method for producing processed soybean according to Item 1 or 2, wherein after the reduced pressure treatment and before the retort treatment, the decompressed soybean is heat-treated at 30 rpm for 1 minute or longer. The method for producing processed soybean according to any one of items 7 to 9, wherein the retort treatment is carried out at 80 to i5 ° C for 1 to 6 minutes. Item 11. Item 7 to 1 A method for producing processed soybeans, which further supplies the processed soybean after the retort treatment to a drying treatment and/or a powdering treatment. 201236576, Ligong soybean, characterized in that: according to the Chinese national standard GB/T5413.31-1997 The measured urease activity is a pseudo-positive (+1) or less. Item 13. A processed soybean is obtained by using the manufacturer of any one of items 7 to 11. The effect of the bed invention is *, and the present invention It is possible to provide a kind of difference in the type of soybean, the size, shape, hardness, and the like of the soybean, and the content of the soybean (for example, the cotyledon and the hypocotyl) may cause a homogeneous reduction in urease content = Because the added soybean system can reduce the content of gland enzymes, In addition, the processed soybean can reduce the scent of grass and has good sweetness and can also reduce the unevenness of the properties. Therefore, according to the present invention, it is possible to provide excellent stability and good taste: Quality-fixed processed soybeans. The processed soybeans are useful as materials for foods and beverages. By blending various foods or beverages, it is possible to provide foods containing processed urea containing reduced urease. Manufacture method for processing soybeans 1. Method for producing processed soybeans The method for producing processed soybeans according to the present invention is characterized in that processed soybeans are obtained by subjecting soybeans to a reduced pressure treatment and then performing retort treatment. Hereinafter, the production of the present invention will be described in detail. There is no particular limitation on the variety and origin of the raw material soybean (soybean) used in the present invention. (4) The soybean can also be pre-supplied with beans, broken beans, wonderful beans, other fresh and foreign materials, etc. 201236576 Further, the raw soybeans may be supplied to a washing place for washing the dirt and the like to remove the dirt adhering to the surface of the beans. Further, in the present invention, the raw material soybean is usually obtained by peeling treatment using a suitable peeling machine or an auxiliary peeling machine according to a usual method. The peeling treatment is not particularly limited, and for example, the soybean skin may be heated. The peeled soybean is set as the raw soybean. Therefore, the raw soybean may be soybean without X, or may be soybean obtained by heat treatment without excessive heat to soybean. In the embodiment, raw soybean It is better to use soybeans that are not over-fired, and it is better to add no m. X, because the cells of the leaves are physically damaged, the enzymes will act on the soybean oil to show the smell of grasses, so the peeling treatment is so Cracks, breakage, etc., minimize the mechanical damage of the cotyledons & The present invention relates to a step of subjecting the above-mentioned raw material soybean to a reduced pressure treatment. Soybean is handled by the pressure treatment by exposing the soybean to a reduced pressure environment. Borrowing = decompression treatment 'the heat conductivity of soybeans is increased, and the subsequent cooking is large: 'The soybeans are cooked evenly enough so that each soybean has no cooking unevenness and the mother parts are not cooked unevenly. A processed soybean that uniformly reduces the gland enzyme activity and improves the taste is obtained. The decompression conditions for the treatment of the d: are as long as the urease content of the soybean can be limited to 'normally, the kpa is preferably -3 to 7 kPa is more preferable. The temperature conditions during the decompression treatment are not particularly special ==': two 1 can make the _ content of soybeans evenly, not 7 minutes for more * 里 上 上 上 上 上 上 上 上 上 上 上 上 上 上 上 上 上 上 上 上 上Restriction 8 201236576, for example, -20 to 45 ° C, preferably normal temperature. The soybean which has been subjected to the reduced pressure treatment in this manner is supplied to the retort treatment to be described later after returning the pressure environment to the normal pressure, but the process from the time of the pressure reduction treatment to the retort treatment is performed so as not to introduce air as much as possible. The environment of the pressed soybean is better. Accordingly, the present invention preferably recovers from a reduced pressure environment to a normal pressure by introducing water vapor into the environment of the reduced pressure treated soybean. Further, the decompressed soybean may be supplied to the preheating treatment before the retort treatment. As described above, by performing the preheating treatment, uniform cooking can be performed uniformly in the retort treatment to be described later. The preheating treatment may be started after the pressure reduction treatment, the pressure environment of the soybean is returned to the normal pressure, or may be started after the pressure reduction treatment until the pressure environment of the soybean returns to the normal pressure, by introducing the heated water vapor. get on. The temperature condition of the preheating treatment may be in the range of not affecting a good functional or eating sensation, and is, for example, 30 to 100 ° C, preferably 70 to 90 ° C, more preferably 75 to 85 ° C. . The heating time of the preheating treatment may be set so that the temperature reaches the whole soybean uniformly. For example, it is preferably 1 minute or longer, preferably 1 to 20 minutes, and more preferably 5 to 15 minutes. Usually, the preheating treatment is carried out at a relatively low temperature, and a relatively long preheating is carried out as appropriate. Similarly, preheating at a relatively high temperature and relatively short preheating are appropriate. Further, the heat treatment method is preferably carried out by introducing heated steam. Subsequently, the present invention treats the soybeans by steaming. In this way, by steaming 201236576, it is possible to reduce the urease content while having a grassy odor and a good eating sensation and taste. This retort treatment can be carried out in accordance with a known method as long as it is brought into contact with soybeans and steam at a temperature of a predetermined temperature. The conditions for the cooking conditions are, for example, 80 to 150 ° C and 1 to 60 minutes, preferably 90 to 130 ° C and 5 to 50 minutes, more preferably 100 to 130 ° C and 5 to 35 minutes. When the cooking temperature is too low, urease cannot be sufficiently deactivated, and the smell of grass remains in the soybeans, and the taste cannot be sufficiently extracted. On the other hand, from the viewpoint of deactivating the urease activity and removing the residual grass odor of soybean, it is preferred to cook at a high temperature. However, from the viewpoint of simultaneously extracting the sweetness of soybean, it is preferred to cook in the range of the above cooking temperature. Further, in general, when the retort treatment is carried out at a relatively low temperature, it is preferred to carry out the relatively long-time retort treatment, and when the retort treatment is carried out at a relatively high temperature, it is preferred to carry out the retort treatment in a relatively short period of time. Thus, by balancing the cooking temperature and time, it is possible to sufficiently reduce the urease content and the odor of the grass while extracting the sweetness of the soybean. For example, when cooking at 80 to 100 ° C, it is preferred to carry out the retort treatment for 20 to 60 minutes, preferably 25 to 55 minutes, more preferably 30 to 50 minutes. When cooking at 130 to 150 ° C, it is preferred to carry out the cooking treatment for 1 to 30 minutes, preferably 2 to 20 minutes, more preferably 3 to 15 minutes. After the steam treatment, the temperature of the processed soybean product can be lowered by natural cooling or the like, and after the retort treatment, the temperature of the processed soybean product can be lowered by reducing the pressure to about 1 to 10 kPa. When the processed soybean product after the retort treatment is depressurized to about 1 to 10 kPa, not only the temperature of the processed soybean product after the retort treatment is lowered, but also the moisture of the processed soybean surface 10 201236576 can be heated to make the processed soybean. The water content is reduced by 2 to 3% by weight because it is also advantageous in that the overall manufacturing steps can be simplified. The above-described pressure reduction treatment, preheating treatment and cooking treatment as necessary are preferably carried out by a series of apparatuses using a digester capable of controlling pressure and controlling temperature. The processed soybean obtained by the retort treatment in this manner is subjected to the drying treatment to remove the moisture contained in the processed soybean, thereby improving the storage stability and improving the versatility as a food material. The drying method in the drying process can be carried out by a known method such as drying under reduced pressure, air drying, warm air, and heat drying, from the viewpoint of maintaining a good eating feeling and taste. This drying treatment is preferably carried out so that the content of the processed soybean is in the range of about 6 wt% or less. Further, the processed soybeans can be processed into a desired shape by a shape processing such as fine cutting or powdering. In particular, since powdered processed soybeans are easily blended in various foods and beverages, they are suitable as food materials for high versatility. The pulverization of processed soybeans can be carried out using various pulverizing apparatuses used in the field of powdering in the technical field. Specific examples of the pulverizing apparatus include an air grinder, a pin mill, a grinder, a hammer mill, a white pulverizer, and the like. When the processed soybean is in a powder form, the average particle diameter is about 1 〇 to ΙΟΟμηι, preferably about 10 to 50 μm. The average particle size is determined by laser diffraction scattering particle size distribution measurement. Further, when the processed soybean is subjected to a shape processing such as fine cutting or powdering, it may be carried out before or after the drying treatment, or may be subjected to a shape processing before and after the drying treatment in 201236576. The method of performing the shape processing before and after the drying may be, for example, a method in which the film is firstly deformed into a chip shape, and then supplied to a drying process and finally powdered by a jet mill. 2. Processing of soybeans using the above-mentioned manufacturing method, the processing of the big eye h on the eight ugly, there is no grass scent · # and the sense of eating and taste is good, and the urease content is reduced to low - book so-called urease content is reduced, means Too 4 τ丄^ does not reduce the gland enzyme activity in the processed soybeans. In particular, the processed soybean obtained by the above-described manufacturing method has a glandular enzyme content which is preferably positive (+1) or less to be negative, and is advantageous in comparison with the cut-added soybean. Physical properties. Here, the criteria for determining the urease content, that is, positive, suspected, and negative, were determined according to the method described in Test Example 1 described later in accordance with the Chinese National Standard GB/T5413 3l_1997. Dan Shuming's processed soybeans reduce the unevenness of each processed soybean with respect to its f-quality (especially glandular enzyme content =). Here, the "decrease in unevenness" means that the total amount of soybeans that have not supplied the converted mass to the retort treatment is set to 100/. The ratio of the soybean having a urease content of positive (+2) or more is, for example, less than or equal to less than 20. /. Preferably, it is more preferably less than 15%, more preferably less than 1%, and even more preferably less than 5%. In another preferred embodiment, the ratio of soybeans having a urease content of suspected positive (+1) or more is 0/ when the processing is large and the total amount of soybeans supplied to the retort treatment is 00/°. Hereinafter, it is preferably less than 20%, more preferably less than 15%, still more preferably less than 1%, and particularly preferably less than 5%. 12 201236576 In addition, regarding the urease content, the processed soybean is a homogeneous system indicating that the soybean is uniformly cooked, and the taste of the grass and the taste of the sweetness also means that the processed soybean is homogeneous. Thus, the present invention provides a novel processed soybean having a reduced urease content. The processed soybeans are excellent in terms of eating and taste, and can be formulated into various foods and beverages as food materials. The processed soybean system can be appropriately shaped according to the form of the prepared food and beverage. For example, in the case of a food, the processed soybean may be in the form of powder or granules, and in the case of a beverage, in order to ensure good dispersibility in the beverage, the processed soybean is preferably in a powder form. The food to be blended as the processed soybean may, for example, be a tofu-like food, a bread, a baked snack, a drink, a fruit-bed food, or a cold food. Specifically, the roasted confectionery of the above-mentioned processed soybean can be produced by shaping or molding a raw material in which the processed soybean powder is prepared into an appropriate shape, followed by heating and baking. In addition, the bean curd-like food of the above-mentioned processed soybean can be produced by using a soybean liquid prepared by dissolving the powder of the processed soybean in water and dispersing it in the production of the previous tofu. Although the appearance of the tofu-like food product is tofu itself, the tofu-like food product does not comply with the "tofu" notified by the Food and Beverage Bureau of the Ministry of Agriculture, Fisheries and Fisheries, because it contains the bean curd residue component (the fiber is not removed). It is called tofu-like food. In the case of the above-mentioned processed soybeans, the blending ratio of the processed soybeans can be appropriately set in accordance with the form of the food, etc., and may be, for example, 1 to 75 wt%, more preferably 5 to 35 wt%. In the case of the above-mentioned processed soybeans, the blending ratio of the processed soybeans can be appropriately set according to the type of the beverage, etc., and may be, for example, 1 to 40% by weight, preferably 5 to 5% by weight. In this way, the beverage made from the above processed soybean can be provided as a soy beverage. In addition to the above-mentioned processed soybean, the above-mentioned beverage may be appropriately adjusted with a pH adjuster or a buffer (sodium hydrogencarbonate, trisodium citrate, citric acid, sulfuric acid, etc.) as necessary. Further, various flavors, flavoring materials, sweeteners, and the like can be blended in the same manner as a normal beverage. In order to prepare the above-mentioned beverage, it is preferable to provide the above-mentioned processed soybeans in water and other necessary components to provide a homogenization treatment. Thus, by performing the homogenization treatment, it is possible to obtain a soybean beverage having a more excellent eating sensation, particularly a slippery feeling. The homogenization treatment can be carried out by using a usual homogenizer, and specifically, a high pressure homogenizer (LAB40) manufactured by GAULIN Co., Ltd. is used, and is about 200-1000 kgf/cm2, preferably about 300-800 kgf/cm2. Conditions to implement the method. The processed soybean obtained in this manner can be appropriately sterilized or sterilized according to a usual method, and then aseptically filled in a suitable container as a product. [Examples] Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited by the examples. A. Manufacture of processed soybeans Powdered processed soybeans were produced in the order indicated below. 1. Peeling treatment of raw soybeans (raw soybeans) 14 201236576 As raw materials, large soybeans are used to remove and remove pebbles and inclusions. Subsequently, using a peeling machine and an auxiliary peeling machine (manufactured by Harada Industrial Co., Ltd.), the soybeans were stripped to obtain peeled soybeans, and they were cut to obtain half cut soybeans. 2. Decompression treatment: 5 kg of the cut-off soybeans in the above-mentioned θ -* pieces are placed in a pressure-controlled cooking machine (product of the Shinagawa Gongli Nir Co., Ltd., high pressure steam autoclave SRB-H-100), and The pressure-filling environment of each sample shown in Tables 1 and 2 was measured by using a fill-in-air cooler (4) 丨 (4), and was maintained for 5 minutes. 3. Preheating treatment After the above-described decompression to the end, the steam is gradually introduced into the digester in about 3 minutes to return the pressure inside the retort to normal pressure. Subsequently, the half-cut soybeans which had been depressurized were heat-treated at 80 ° C in a retort (heat treatment by introducing heated steam) for 10 minutes. 4. Digestion treatment After the above heat treatment, the steam was continuously supplied to the digester, and the retort treatment was carried out under the conditions of the temperature and time of each sample shown in Tables 1 and 2 below. After the retort treatment, the surface of the processed soybean was dried by reducing the pressure environment in the digester to 5 kPa and maintaining the temperature of the processed soybean by the retort treatment to 6 〇 °C. Subsequently, the internal pressure of the digester is returned to normal pressure and the processed soybeans are recovered. 5. Drying treatment The obtained processed soybeans are evenly spread evenly on a mesh pan 15 201236576 and placed in a box-type warm air dryer (manufactured by Yamat Co., Ltd., warm air drying). 〇ν_61),* and dried to a water content of 6% by weight or less. The drying system is cooled to 30 «c or less. 6. The powdering treatment is carried out by using the air grinder to recover the above-mentioned drying treatment. The pulverization of the processed soybeans is carried out until the average particle diameter is 20 to 5 (m). The average particle diameter is obtained by using a laser diffraction scattering type particle size distribution measuring machine LA750 (manufactured by Horiba, Ltd.). B. Evaluation of processed soybeans The urease activity, the presence or absence of unevenness, the sweetness, and the grassy odor of the processed soybean powder obtained above were measured and evaluated as follows. <Measurement of urease activity> 0_lg processed soybeans and Add 1 ml of water to a 1 〇m 比 colorimetric tube and mix well. Then, add 1 ml of neutral buffer (containing 5 79 mg/ml disodium hydrogen phosphate and 3.53 mg/ml potassium dihydrogen phosphate, pH 7). Further adding 1 ml of urea solution ( Contains 10 mg/m guanidine urea, the remainder is water), and at 4 〇 < 5 (: culture for 20 minutes. Then add 4 ml of water and add mixed lm strontium tungstate solution (containing 100 mg/ml sodium tungstate, remaining) The part is water), and a mixed lnU sulfuric acid solution (containing 0.5% by volume of sulfuric acid, the remainder being water) is added, and the filtrate is recovered by filtering with a filter paper (Νο·5Α). Then, 2 ml of the obtained over-liquid is placed. 25ml capacity colorimetric tube, then add 15ml water, lml potassium sodium tartrate solution (containing 2〇mg/mK+)_sodium potassium tartrate tetrahydrate (Rochelle salt), the remaining part is water), 2ml Test (containing 55mg/ml mercury iodide (red), 4i.25mg/mi deuterated 201236576 potassium, 144mg/ml sodium hydroxide, the remainder is water), and water to 25ml. (color tone) of each sample to be processed, and evaluated according to the following criteria. (Judgment criteria) Positive (+4) turbidity of the monument or positive of the upper transparent liquid (+3) Positive color of the upper transparent liquid (+2) Dark gold or yellow transparent liquid is suspected to be positive (+1) light yellow or yellowish upper transparent liquid is negative (a Equivalent or lighter than the control test tube #1 #1 The so-called control test tube system was used to evaluate the above urease activity with 0.1 g of water instead of 0.1 g of processed soybean. <With or without unevenness> 5 to 10 g of soybeans were taken out, and the residual urease activity was measured for each, and the deviation of the results was evaluated as follows. ◎: The urease activity was negative in all the soybean samples. 〇: A soybean sample having a urease activity of more than 20% has a probability of being 20% or less. △: A soybean sample having a urease activity of more than 20% to 40% (excluding 20% but containing 40%) is suspected to be positive or more. X: A soybean sample having a urease activity of more than or equal to a positive rate has a probability of 40% to 60% (excluding 40% but containing 60%). XX: A soybean sample having a urease activity of more than susceptibility is contained in a probability of containing 6% to 8 % (excluding 60% but containing 80%). <Average residual urease activity> 17 201236576 5 to 10 g of soybeans were randomly taken out from each processed soybean sample, and residual urease activity was measured in accordance with the above. The number of points as measured below was calculated in accordance with the measured degree of residual activity, and the average of each of the processing conditions was obtained. Positive (+4): 5 points Positive (+3): 4 points Positive (+2): 3 points 2 points 1 point Positive (+1): Negative: Then, the average value obtained according to the following evaluation. ◎: The average value was 1 (i.e., the residual urease activity of all processed soybeans measured was negative). 〇: The average value is greater than 1, 2 or less. △: The average value is more than 2 or less. X: The average value is more than 3 or less. XX: The average value is greater than 4 or less. <Measurement of Sweetness> Five participants were ingested with processed soybeans, and the sweetness was evaluated and evaluated according to the following criteria. The result is the average of the rating points of each participant. Comment 5: Very sweet 4: Sweet 3: Slightly sweet 2: Slightly sweet 18 201236576 1 : Unsweetled <Measurement of scent of grass stalks> Five participants took in processed soybeans and evaluated the grass odor according to the following criteria. And evaluate. The results are calculated as the average of the participants' comments. Comment 5: No grass smell 4: Slightly grassy smell 3: Weed grass smell 2: Grassy smell 1: Grass smell is very strong Test 1: The effect of decompression conditions is shown in Table 1 below, only the decompression condition is 5 Between ~100 kPa changes, and the effect of the processed soybeans investigated. The results are shown in Table 1 〇 [Table 1]
\ 減壓條件 蒸煮條件 甜味 青草氣味 的改善 有無 不均 平均殘留 脲酶活性 試樣1-1 5kPa 110°C25 分鐘 4 5 ◎ ◎ 試樣1-2 10kPa 110°C25 分鐘 3 5 ◎ ◎ 試樣1-3 30kPa 110°C25 分鐘 3 5 〇 ◎ 試樣1-4 50kPa 110°C25 分鐘 2 4 X Δ 試樣1-5 lOOkPa (大氣壓） 110°C25 分鐘 2 4 XX X 19 201236576 從表1的結果，得知藉由將大豆在未蒸煮前供給至減壓 處理，在處理後之大豆所殘留之脲酶活性的不均係明顯地 減低。特別是顯示藉由在30kPa以下進行減壓處理，該效果 係變為顯著。又，清楚明白藉由預先施行減壓處理，殘留 脲酶含量（亦即脲酶活性）亦顯著地減低。而且不僅是對於脲 酶含量起作用，藉由施加減壓處理，清楚明白加工大豆的 甜味增加且青草氣味亦減低。 此種加工大豆中的脲酶含量的減低和味道的改善，認 為係起因於藉由在蒸煮處理前進行減壓處理，大豆整體的 熱傳導性提升，蒸煮處理時無加熱的不均而能夠均勻地加 熱。又，在蒸煮處理前未進行減壓處理時，在蒸煮處理時 大豆產生加熱不均，致使腺酶含量無法充分地減低。 試驗2 :蒸煮條件的影響 如下述表12所表示，對使蒸煮條件變化而處理後的加 工大豆，測定青草氣味及殘留脲酶含量。將其結果顯示在 表2。 [表2] 減壓 蒸煮 青草氣味的 改善 殘留脲酶活性 試樣2 -1 10kPa 115°C25 分鐘 5 — 試樣2-2 10kPa 110°C25 分鐘 5 — 試樣2-3 10kPa 110°C61 分鐘 5 — 試樣2-4 10kPa 75°C25分鐘 1 +4 試樣2-5 10kPa 151°C25 分鐘 5 — 試樣2-6 lOkPa 75°C61分鐘 2 +4 從表2的結果，得知蒸煮溫度為75°C以下時即便將蒸煮 時間增長，亦無法充分地減低大豆的青草氣味及脲酶活 20 201236576 性。另一方面，清楚明白即便蒸煮溫度高（試樣2-5)，對於 脲酶活性的減低（亦即，殘留脲酶含量）的減低及青草氣味的 除去作用均不會造成影響。 【圖式簡單說明3 (無） 【主要元件符號說明】 (無） 21\ Under reduced pressure cooking conditions Sweet grass odor improvement with or without uneven average residual urease activity Sample 1-1 5kPa 110 ° C 25 minutes 4 5 ◎ ◎ Sample 1-2 10kPa 110 ° C 25 minutes 3 5 ◎ ◎ Sample 1 -3 30kPa 110°C 25 minutes 3 5 〇◎ Sample 1-4 50kPa 110°C 25 minutes 2 4 X Δ Sample 1-5 lOOkPa (atmospheric pressure) 110°C 25 minutes 2 4 XX X 19 201236576 From the results of Table 1, It was found that the unevenness of the urease activity remaining in the treated soybean was remarkably reduced by supplying the soybean to the reduced pressure treatment before being cooked. In particular, it is shown that the effect is remarkable by performing a pressure reduction treatment at 30 kPa or less. Further, it is clear that the residual urease content (i.e., urease activity) is also remarkably reduced by performing a pressure reduction treatment in advance. Moreover, not only for the urease content, but also by applying a reduced pressure treatment, it is clear that the sweetness of the processed soybean is increased and the grass odor is also lowered. The reduction in the urease content and the improvement in taste in such processed soybeans are considered to be due to the fact that the heat conductivity of the whole soybean is improved by the pressure reduction treatment before the retort treatment, and the heating treatment is uniform without heating unevenness during the retort treatment. . Further, when the pressure reduction treatment was not carried out before the retort treatment, the soybeans were heated unevenly during the retort treatment, so that the content of the gland enzyme could not be sufficiently reduced. Test 2: Effect of cooking conditions As shown in Table 12 below, the grassy odor and the residual urease content were measured for the processed soybeans which were treated by changing the cooking conditions. The results are shown in Table 2. [Table 2] Improvement of residual urease activity of reduced-temperature cooking grass scent sample 2 -1 10kPa 115 ° C 25 minutes 5 - sample 2-2 10kPa 110 ° C 25 minutes 5 - sample 2-3 10kPa 110 ° C 61 minutes 5 — Sample 2-4 10kPa 75°C 25 minutes 1 +4 Sample 2-5 10kPa 151°C 25 minutes 5 — Sample 2-6 lOkPa 75°C 61 minutes 2 +4 From the results of Table 2, the cooking temperature is 75. Even if the cooking time is increased below °C, the grass odor and urease activity of soybeans cannot be sufficiently reduced. On the other hand, it is clear that even if the cooking temperature is high (samples 2-5), there is no influence on the decrease in urease activity (i.e., residual urease content) and the removal of grass odor. [Simple description of the figure 3 (none) [Explanation of main component symbols] (None) 21