JP2976247B2 - How to make vinegar soybeans easy to eat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing vinegar soybeans. In the present specification, “%” means “% by weight”.

[0002]

2. Description of the Related Art Vinegar and soybean have been known as foods having an excellent effect on health, and both have been used as vinegar soybean in combination. However, vinegar soybean has a unique odor and irritation, so that the amount that can be consumed is limited. In particular, the inhibitor contained in raw soybean inhibits the taste, and the amount of food consumed at a time is 2
The limit is about 3 grains. Further, the odor of raw soybeans is also transferred to the pickled juice containing vinegar, so that drinking is difficult. In order to alleviate such difficulties, attempts have been made to reduce the odor by soaking soybeans twice, or to use black vinegar as vinegar, but the problem has not been essentially solved. .

[0003]

SUMMARY OF THE INVENTION The main object of the present invention is to provide a method capable of reducing the problems of the conventional vinegar soybean as described above and producing a vinegar soybean excellent in taste and easy to ingest. And Other objects and features of the present invention will be apparent from the following description.

[0004]

Means for Solving the Problems The present inventor has proposed that when heat-treated raw soybeans are soaked in fermented juice prepared by a specific method after heat-treated soybeans are soaked in vinegar, We found that soy can be obtained.

That is, the present invention provides the following method for producing vinegar soybeans: "Heating raw soybeans having a water content of 10 to 15% from room temperature to 115 to 120 ° C. within 4 minutes by dielectric heating. To make the water content 2.5 to 6%,
A method for producing vinegar soybean, comprising immersing fruit juice in fermented juice prepared by lactic acid fermentation and acetic acid fermentation. "

In the present invention, first, the water content is 10-1.
It is necessary to rapidly heat 5% of raw soybean as it is to make the water content within the range of 2.5 to 6% within 4 minutes. For this reason, a dielectric heating method is particularly adopted as the heating means.

[0007] When raw soybeans are stored in a metal container, an earthen pot or the like and heated over an open flame, drying of the soybean surface precedes and the average water content of the soybeans is in the range of 2.5 to 6%. However, the water content of the surface is less than 2.5%, and the desired effect cannot be achieved. As a rapid heating means, a blow of pressurized steam can be considered, but in this case, control is extremely difficult. That is, it is necessary to change and adjust various conditions such as steam temperature, pressure, and the degree of saturation of water according to the water content of the raw material soybean, the size of the soybean particles, and the like. However, it is hardly practical for practical use. Furthermore, heating under adiabatic compression is also conceivable, but in this case,
It is unsuitable because it cannot retain the form of soy.

The conditions for dielectric heating are not particularly limited, but an energy usage of about 5 kW per kg of raw soybean is usually sufficient.

Next, the fermented juice (hereinafter simply referred to as fermented acid solution) prepared by subjecting the heat-treated soybean obtained as described above to lactic acid fermentation and acetic acid fermentation without cooling the juice without cooling. Soaked in).

[0010] The fruit as a raw material of the fermented acid solution is not particularly limited as long as it can form vinegar or vinegar (Western vinegar) from fruit juice by fermentation, and examples thereof include plum, persimmon, grape, apple and the like. Is exemplified. As a fermentation raw material, two or more kinds of fruit juices may be mixed and used. In preparing the fermented acid solution, first, the sugar content of the juice is adjusted to 10% or more, more preferably 15 to 17%, and the pH is adjusted to a range of 5.5 to 6. The sugar used for adjusting the sugar concentration is not particularly limited as long as it can be assimilated with glucose, saccharose, lactose and the like and can be fermented. Calcium carbonate is used to adjust the pH. Next, the fruit juice thus prepared is sterilized by a known method, and then inoculated with lactic acid bacteria. Lactic acid bacteria are not particularly limited, but Lactobacillus vulgaris is most preferred as a bacillus, and Streptococcus lactis is most preferred as a coccus. As conditions for lactic acid fermentation, cultivation was continued at 35 to 40 ° C.
When the pH becomes 5 or less, an acetic acid bacterium is inoculated and maintained at 18 to 20 ° C., and the culture is continued until the pH becomes 3.8 to 4.1. The time required from inoculation of lactic acid bacteria to inoculation of acetic acid bacteria is usually about 15 to 40 hours, and the time required from inoculation of acetic acid bacteria to completion of culture is usually It is about 15 to 32 hours, and the total fermentation time is about 72 hours or less. The acetic acid bacterium is not particularly limited, but Acetobacter acetyl is most preferred. When the treatment liquid reaches a predetermined pH (3.8 to 4.1), the liquid is cooled to 8 ° C. or lower to stop lactic acid fermentation and acetic acid fermentation.

The fermented acid solution obtained by the above fermentation treatment exhibits a refreshing and complex sourness in which citric acid originally contained in the juice and lactic acid and acetic acid, which are fermentation products, and various trace by-products are mixed. It has a unique flavor. This fermented acid solution can be used not only as a liquid component of vinegar soybean, which is the object of the present invention, but also as a seasoning, a beverage and the like. When a mixed acid solution obtained by adding lactic acid and acetic acid to fruit juice is used, a unique flavor exhibiting a refreshing and complex acidity like a fermented acid solution cannot be obtained. The desired effect of the present invention is not achieved even when the pH of the juice raw material is adjusted with a substance other than calcium carbonate.

The immersion or mixing of the heated soybean into the fermented acid solution is such that the ratio of the fermented acid solution is about 1.2 to 1.5 liters per 1 kg of the heated soybean. At this time, the fermented acid solution is used after being cooled to a low temperature that does not freeze in an unsterilized state, and the heated soybean is used immediately after dielectric heating. The mixture is 6
The desired vinegar soybean is obtained by aging at a temperature of about 8 ° C. for about 48 to 60 hours. The lactic acid bacteria and acetic acid bacteria may still be used for edible use as they are, but since lactic acid bacteria and acetic acid bacteria are still alive, they are preferably sterilized for long-term storage. Sterilization can be performed under pasteurization conditions at 65-80 ° C. for about 10-15 minutes, so that the form and color of the soybeans hardly change.

[0013]

EFFECT OF THE INVENTION The vinegar soybean according to the present invention is excellent in taste, easy to ingest, and excellent in preservability. The vinegar soybean according to the present invention can be made into a yogurt-like drinking product by grinding with a mixer. Furthermore, by separating the ground material by a mixer into a supernatant and a sediment,
It can also be used as a paste or spread for applying the precipitate to bread. Furthermore, the sediment obtained from the milled material by the mixer exerts an excellent taste effect as a chutney for curry.

[0014]

EXAMPLES Examples are shown below to further clarify the features of the present invention.

[0015]

Example 1 1 kg of raw soybean having a water content of 10.5% was placed in a microwave oven having a power of 5.5 watts and heated by heating for 3 minutes and 30 seconds to reduce the water content of soybean to 4.5%. The temperature at the end of energization was 117 ° C. The moisture content of the obtained heated soybean was almost uniform in any part.

On the other hand, 2 kg of summer tangerine is squeezed, to which 80 g of glucose and then 5 g of calcium carbonate are added to obtain 1.4 liter of summer tangerine juice having a Briggs sugar content of 16.5% and a pH of 5.7. .

The obtained summer tangerine juice is inoculated with Lactobacillus vulgaris, and pH 4.
The cells were cultured until the number of cells reached 4. Next, this culture juice was inoculated with Acetobacter acetyl and kept at 20 ° C. for 18 hours.
1.3 liters of a fermented acid solution having a pH of 4.0 was obtained.

Next, 1 kg of the above-mentioned heated soybean was mixed as it was at 117 ° C. with 1.3 liters of the above fermented acid solution.
For 48 hours. The vinegar soybean thus obtained had no odor of acetic acid that strongly irritated the nose, had a good taste, and was easy to eat.

[0019]

Example 2 Output 1 kg of raw soybean having a moisture content of 11.5% 6
It was heated in a microwave oven of 3 watts for 3 minutes, so that the water content of the soybean was 5.5%. The temperature at the end of energization is 120 ° C
Met. The moisture content of the obtained heated soybean was almost uniform in any part.

On the other hand, 1 kg of persimmon and 1 kg of apple are squeezed, 30 g of glucose are added thereto, and then calcium carbonate 3
g was added to obtain 1.4 liter of a fruit juice mixture having a Briggs sugar content of 16% and a pH of 6.

The obtained mixed juice was inoculated with Lactobacillus vulgaris and cultured at 37 ° C. for 24 hours until the pH reached 4.2. Then, this culture juice was inoculated with Acetobacter acetyl and kept at 20 ° C. for 18 hours to obtain pH.
1.4 liters of a 4.0 fermented acid solution was obtained.

Next, 1 kg of the heated soybean was directly mixed with the above fermented acid solution (1.4 liter) at 120 ° C. and kept in a refrigerator at 8 ° C. for 60 hours. The vinegar soybean thus obtained does not have an acetic acid odor that strongly irritates the nose and has a good taste,
Ingestion was easy. Moreover, when the obtained vinegar soybean was ground by a mixer, a yogurt-like product was obtained. The product did not phase separate into a precipitate and a supernatant after standing for a long time.

Claims (1)

(57) [Claims] 1. A raw soybean having a water content of 10 to 15% is heated from normal temperature to 115 to 120 ° C. within 4 minutes by dielectric heating to a water content of 2.5 to 6%. A method for producing vinegar soybean, comprising immersing in fermented juice prepared by fermentation and acetic acid fermentation.