JPS59151851A - Preparation of soybean product - Google Patents

Abstract

PURPOSE:To obtain a soybean product having excellent dispersibility of soybean proteins in water, and free of grassy smell, by heating a soybean having low water-content in an oil. CONSTITUTION:The water-content of whole soybean grain, divided soybean, skinned soybean, etc. is adjusted to 1-50%, preferably 3-20%, and heated in an edible oil at 80-200 deg.C for 0.5sec-30min, preferably at 100-160 deg.C for 2-60 sec to obtain a soybean product useful as a raw material of soybean food, especially for the preparation of soya milk.

Description

[Detailed description of the invention]

The present invention relates to a method for producing soybean products that have good water dispersibility of soybean protein (lf'T2) and have no grassy odor.As a method for treating soybeans, a method of heating soybeans in oil is known. Publication No. 50250 discloses a method of heating soybeans with a moss diameter of 6.5 or more in oil to a moisture content of 55 to 65%.
Japanese Patent Publication No. 8569 discloses a method of soaking swollen soybeans in oil in two stages, and
No. 46142 discloses a method of pre-processing soybeans to a state of semi-cooked or semi-cooked to completely boiled, and in both cases, the common method is to strain the soybeans, which have a high moisture content, and then heat them in oil. It had been. As a result of various studies on these methods, the present inventors found that when heated in oil with a high water content as in the conventional method, the soybean protein becomes insolubilized and the solubility rate in water decreases. The present invention was completed based on the discovery that it is preferable to heat in oil with a low moisture content. That is, in the present invention, soybeans with a moisture content of 1% to 50% are
C to 20011: A method for producing soybean products characterized by heating in oil using a trowel for 0.5 seconds to 30 minutes. Invention? The soybeans used here are not limited to whole soybeans, and may be open-cut soybeans. In addition, a preferred soybean product can be obtained if the giblets are obtained by removing the hulls from soybeans. These D soybeans have a moisture content of 1
% to 50%, preferably 3% to 20%F. Raw material soybeans generally contain 10 to 12% moisture, so it is also possible to use them as they are. 1. Moisture content of soybeans

When the amount of water exceeds 50, the protein becomes insoluble in water and becomes unusable. Furthermore, if the moisture content is less than 3%, it is difficult to maintain the heating standard of 17.1, and a roasted bean odor is likely to occur. SOC to 200 with adjusted moisture content 1iI-
C1 Heat in oil for 0.5 seconds to 30 minutes. The heating time is appropriately selected depending on the heating temperature i. Preferably, it is heated in oil at 100 C to 160 Cc for 2 seconds to 60 seconds. If the temperature is higher than 100C, long-term heating is required, resulting in a large loss of energy, and the protein dissolution rate tends to decrease, which is not suitable for Okawa. Heating at 160C or higher can remove green bean odor in a short time, but roasted bean odor tends to occur, so heating conditions must be adjusted. By heating tin Flj Ic in oil, the riboquinase in the soybean is inactivated, and a soybean product with good flavor and odor is removed, and at the same time, soybean protein '6 is not insolubilized. While steam heating, water bath heating, etc., proteins denature and become insolubilized, what happens when soybeans with a moisture content of 1% to 50% are heated in oil? Even if the heat treatment is performed until the lipokinogenase in soybeans is inactivated, protein insolubilization hardly occurs. The water-soluble nitrogen index (NSI) value is shown when heat-treated in oil at a temperature and time of . What if soybeans with a moisture content of 60% are used? In this case, the degree of decline in NSI is not fast enough. Soaked soybeans (moisture content 60%)
) is heated in steam or in a water bath, the r-NSI decreases to the same extent as when soybeans with a water content of 60% are heated in oil, which is also not preferable. Also, boiled soybeans heated in oil were not preferred. The oil used in the present invention may be any edible oil,
Soybean tempura oil, rapeseed oil, two/oils, etc. can be used. The soybean product obtained by the present invention can be used as a soybean food material, and is specifically useful as a raw material for mossy tofu, pudding, potage soup, ice cream, etc. In addition, it can be used as a raw material for dishes using fresh flowers. You can use it. 'f:,P() is useful as a raw material for milk production. ,, 3. ,):? L・y! As the Jfj method, after adding 1 part of the soybean product of the present invention and crushing it, the insoluble matter (Okara) is extracted.
1 to 1 minute, add oil and fat as needed and mix with milk.
It can be obtained with After removing the plumage, various amino acids, vitamins 5j, no &2'i, jlf, etc. can be added to improve the child's product fj).
. To produce beans fL, first, centrifuge the soybeans by centrifugation (= 1 soybean of the present invention with well removed activated ura; ↓・7 products, 2 products, 7~
9 (add 111f'1- of water and add 1.c to 1)
/, sute). As a method of heating for 11 minutes, a 10 homo mixer, a colloid mill, a 1 ispers mill, etc. may be used. Preferably, after allowing each time for 1 minute,
Pressurize 1.'' (508 V/'nrj to 70
0 ky/crA) 'ij,' +1) II minute 11
The solubility can be increased by boiling or directly contacting water vapor in a pipe burner and heating rapidly for more than 10000000 seconds at -F for more than 1000 seconds. The water-insoluble matter was removed from the 11-part liquid to form a pattern. The water-insoluble matter can be removed by conventional centrifugation (or filtration). OOOrprn to 6
It can be efficiently removed by centrifuging with a trowel for 10 to 30 minutes. Example 1 Selected dehulled soybeans were treated under the following conditions to reduce moisture content to 1i (s~6
0% soybean was obtained. It was heated to 140 Ur. 11 Sono 1〆Ko above water 15
``3'!= Soybeans were placed in a mesh basket, heated for 5 seconds, drained well, and soaked in water.The soaked soybeans were crushed in a homogenizer at 10000 rpm for 3 minutes, and then crushed with double-squeezed gauze. I got all the q milk in my mouth. Sensuality 17
・When confirming that the P value is 1 to 1, the nitrogen content υ1 is determined from the nitrogen content υ1 in the apparatus, and when the nitrogen concentration of unheated beans A is taken as 100 under the same grinding conditions. Ratios were expressed as NSI. Table 1 Example 1 Column 2 Selected dehulled soybeans were treated in the same manner as in Example 1 to determine the moisture content I.
O%, 40%, and 60% soybeans were obtained. 80.100, +2.0, 140, 160°180.2
0011: 202 soybeans heated in the divine oil bath and adjusted in moisture were placed in a mesh basket, heated for a predetermined time, then cut into 7 tll pieces and soaked in water. The heating time until the NSI and grassy odor were removed was measured in the same way as in Example 1.The results are shown in Table 2 and 1.
Figures 3 to 3 are shown below. The higher the moisture content, the lower the temperature (80,! 0
Although the heating time at 0 r') is shorter, protein insolubilization is likely to occur and the yield of insect whites is lower.1 Example of application: Adding 120 C I soaked it in medium F for 30 seconds, and then dried it at 300 rpm for 5 minutes.
1). J. Process it yourself, add 1 tbsp (1 tbsp) of beans and 11 g of water.
Then, grind it with Maskoroikou (manufactured by Masuko Sangyo 141),
Bean a was obtained by removing the non-crt portion. ? The lighted -light is +30 U. I tried it after heating and steeping 4 sands. σ with good flavor without grassy smell
! Soy milk solid concentration 8.02% Protein (4% 3.52% 41 + Example 2 Selected soybeans were soaked for 1 hour and the moisture content was 20% N:A W
ft, use sesame oil for 1400r trowel for 10 seconds opening force 11
It was hot. After draining the oil well, 6jF? In, water was added and ground (twice with Mascolloider).
Bean j Shina 10011 obtained by removing insoluble matter with
Calcium/um is sulfurized with beania L + λJl - 0.6%l
Stir by hand and leave to cool 1.
ii) After obtaining 1 L of iron, a smooth bean paste with a delicious sesame flavor was obtained. Usage Example 3 Take 10 eggs and mix well with 1 ton of soy milk obtained in Example 1 and (tν 25 of, vanilla gonosensense). Steamed at 85-90C for 15 minutes, a smooth +iΣ milk burino was obtained. Usage example 4 Selected soybeans 187 (moisture content 9%) were heated to I30C7 in corn salad oil (Ajinomoto IF). Boil it for 20 seconds/lll in a 1/100 ml of water. Add 8 lv of water and grind with a 17 Scoroider.
? , Fushou 3? Add and bring to a boil, turn off the heat, and
50 ml of fresh cream was added to obtain 9 large potage soup. A flavorful soybean potage soup was obtained.

[Brief explanation of drawings]

1 to 3 show the results of Example 2. Figure 1 shows soybeans with a moisture content of 10%, and Figure 2 shows soybeans with a moisture content of 4%.
Soybeans with a water content of 0% and Figure 3 show soybeans with a moisture content of 60% were heat-treated. The horizontal axis is heating time (seconds), and the vertical axis is NSI.
shows. The temperature in the figure is the heating temperature. Patent Applicant: Ajinomoto Co., Ltd. - I Payment/Crushing A

Claims (2)

[Claims] (1) Soybeans with a moisture content of 1% to 50% are heated at 80C.
A method for producing soybean products, which comprises heating in oil for 0.5 seconds to 30 minutes using a 200 to 200 CF trowel. (2) The manufacturing method according to claim t+1%, wherein the soybean product according to claim 1 is used as a raw material for soy milk.