JP4774533B2 - Method for producing yamadomi miso beans - Google Patents
Method for producing yamadomi miso beans Download PDFInfo
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- JP4774533B2 JP4774533B2 JP2006293390A JP2006293390A JP4774533B2 JP 4774533 B2 JP4774533 B2 JP 4774533B2 JP 2006293390 A JP2006293390 A JP 2006293390A JP 2006293390 A JP2006293390 A JP 2006293390A JP 4774533 B2 JP4774533 B2 JP 4774533B2
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- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 244000294411 Mirabilis expansa Species 0.000 title claims description 10
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims description 10
- 235000013536 miso Nutrition 0.000 title claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 title claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 21
- 235000010469 Glycine max Nutrition 0.000 claims description 20
- 244000068988 Glycine max Species 0.000 claims description 20
- 239000000796 flavoring agent Substances 0.000 claims description 16
- 235000019634 flavors Nutrition 0.000 claims description 16
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims description 10
- 235000016720 allyl isothiocyanate Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 description 14
- 239000000243 solution Substances 0.000 description 14
- 235000011194 food seasoning agent Nutrition 0.000 description 10
- 230000000844 anti-bacterial effect Effects 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000019633 pungent taste Nutrition 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 2
- 240000004713 Pisum sativum Species 0.000 description 2
- 235000010582 Pisum sativum Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000274051 Cornus kousa Species 0.000 description 1
- 235000017963 Cornus kousa Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000215747 Pachyrhizus erosus Species 0.000 description 1
- 235000001591 Pachyrhizus erosus Nutrition 0.000 description 1
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
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- 230000003247 decreasing effect Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
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- 230000002496 gastric effect Effects 0.000 description 1
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- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
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Description
本発明は，食品用調理枝豆を山葵味に漬け込む山葵味枝豆の製造法に関するものである。 TECHNICAL FIELD The present invention relates to a method for producing a yam miso soy bean in which a cooked green soy bean is soaked in a yam miso.
従来の調理済み鞘付枝豆は，加熱調理の際に塩水を用いて茹でることにより塩味を付与したものがほとんどであり，それ以外の味のものは市場に提供されていない。 Most cooked pods with pods that have been cooked are given a salty taste by boiling with salt water during cooking, and other flavors are not available on the market.
国内においておつまみとしての枝豆は鞘付が一般的であり，鞘から取り出して食することが好まれているが，調理された鞘付枝豆は塩味のものだけであり，差別化のためにも新たな味付けのものが求められている。鞘から取り出した枝豆自身については，従来から塩味以外とするために山葵醤油などで食されてはいるが，枝豆には味が付きにくく，より味付けを強くするためには細かくするかピューレ状にするなどにより豆の形態や食感を崩す必要があった。漬け込むことにより枝豆でも強い味付けが可能となるが，漬け込みにおいては腐敗を防止するために漬け込み液の浸透圧を上げる必要があり，塩味の強いものとなってしまうという問題があった。 In Japan, edamame as a snack is generally served with a pod, and it is preferable to take it out of the pod and eat it, but the cooked edamame with pods is only salty and is also new for differentiation. There is a need for a seasoning. The green soybeans taken out from the pods have been eaten with yam soy sauce to make them other than salty, but the green soybeans are difficult to taste, and in order to increase the seasoning, they should be finer or pureed. It was necessary to destroy the form and texture of the beans. Although it is possible to add a strong seasoning to edamame by soaking, there is a problem that in soaking, it is necessary to increase the osmotic pressure of the soaking solution to prevent spoilage, resulting in a salty taste.
本発明は上記の問題を解決するものであり，その特徴は、山葵濃度0.05〜2.0重量％の山葵水溶液100容量％に対して加熱調理済み鞘付枝豆を5〜400容量％を浸し，温度0〜80℃で1〜100時間漬け込むことを特徴とする山葵味枝豆の製造方法であり好みに応じての造り分けは次の(1)〜(3)の通りである。
(1)（山葵中間味）
山葵濃度0.2〜0.5重量％の山葵水溶液100容量％に対して加熱調理済み鞘付枝豆を5〜400容量％を浸し，温度0〜80℃で1〜100時間漬け込むことを特徴とする山葵味枝豆の製造方法。
(2)（山葵甘口味）
山葵濃度0.05〜0.2重量％の山葵水溶液100容量％に対して加熱調理済み鞘付枝豆を5〜400容量％を浸し，温度0〜80℃で1〜100時間漬け込むことを特徴とする山葵味枝豆の製造方法。
(3)（山葵辛口味）
山葵濃度0.5〜2重量％の山葵水溶液100容量％に対して加熱調理済み鞘付枝豆を5〜400容量％を浸し，温度0〜80℃で1〜100時間漬け込むことを特徴とする山葵味枝豆の製造方法。
The present invention solves the above-mentioned problems. The feature of the present invention is that 5 to 400% by volume of cooked pods with pods are immersed in 100% by volume of yam aqueous solution having a yam concentration of 0.05 to 2.0% by weight. It is a method for producing yam miso soybeans characterized by being soaked at ~ 80 ° C for 1 to 100 hours, and the production according to taste is as follows (1) to (3).
(1) (Intermediate flavor of yam)
5% to 400% by volume of heat-cooked pods with pods are immersed in 100% by volume of yam aqueous solution with a concentration of 0.2 to 0.5% by weight of yam and soaked at 0 to 80 ° C for 1 to 100 hours. Manufacturing method.
(2) (sweet yam sweet potato)
5% to 400% by volume of cooked pods with pods are immersed in 100% by volume of yam aqueous solution with a yam concentration of 0.05 to 0.2% by weight and soaked at 0 to 80 ° C. for 1 to 100 hours. Manufacturing method.
(3) (Yamaboshi spicy taste)
5% to 400% by volume of cooked pods with pods are immersed in 100% by volume of yam aqueous solution with 0.5% to 2% by weight of yam concentration, and then soaked for 1 to 100 hours at a temperature of 0 to 80 ° C. Manufacturing method.
本発明により製造した山葵味枝豆は，これまでビール等のおつまみとして多量に消費されている塩味枝豆とは、外観に差異がないが山葵味の辛みがあるという風変わりな食品を提供できるだけでなく，山葵に含まれる抗菌成分により安全に製造でき，調理済み枝豆の賞味期間を長くすることも可能である。 The yam miso beans produced according to the present invention can not only provide an unusual food that has a taste of yam taste, although there is no difference in appearance from the salty green soybeans that have been consumed in large quantities as a snack for beer so far, It can be manufactured safely with antibacterial components contained in yam, and the shelf life of cooked green soybeans can be extended.
本発明において用いる山葵は，味付けとして枝豆と相性が良いばかりでなく，抗菌・抗カビ作用，抗虫作用，抗ガン作用，血栓予防作用，消化管吸収促進作用，抗下痢作用，骨増強作用などが期待できるものである。
本発明において用いる山葵とは，山葵粉，山葵汁，山葵抽出液，山葵フレーバーの内の１種あるいはこれら２種以上の混合物を言う。
本発明の山葵味枝豆製造方法は，茹でるあるいは蒸すなどにより予め加熱調理された鞘付枝豆を山葵水溶液に漬け込むことにより調製する。
山葵中の成分が熱に対して弱いため，従来から調理法としてとられている茹でる際に味付けするのは困難であるが，山葵成分を含む上記山葵水溶液に加熱調理済みの枝豆を漬け込むことにより味付けすることが可能である。また，山葵成分には抗菌作用があり，一般の塩漬けのように高塩分濃度の漬け込み液としなくても雑菌の繁殖を抑えられるため，通常食されている塩味枝豆と同等あるいはそれ以下の塩味の枝豆に山葵味を付与することが可能となる。
そこで本発明において，加熱調理済みの枝豆を漬け込むための山葵水溶液としては，味付けの強さや調製の容易さの観点からは，上記山葵フレーバーの水溶液が最良であるが，山葵フレーバー以外に山葵粉，山葵汁，山葵抽出液を用いた山葵水溶液でも調製可能である。これらいずれの液を用いた場合でも，山葵中の抗菌成分により漬け込み時の細菌繁殖を抑制することが可能であり，一般的な塩漬けよりも塩分濃度を抑えることが可能である。また，このように製造された山葵味枝豆は，上記のように抗菌成分により腐敗しにくく，賞味期間を延長することが可能である。製品としては本発明による調理後冷凍することが可能であり，従来の塩味枝豆と同様に冷凍食品として販売することが出来る。
The yam used in the present invention has not only good compatibility with green soybeans as a seasoning, but also antibacterial / antifungal action, anti-insect action, anti-cancer action, thrombus prevention action, gastrointestinal absorption promotion action, anti-diarrhea action, bone strengthening action, etc. Can be expected.
The yam used in the present invention refers to one of yam flour, yam soup, yam extract, and yam flavor or a mixture of two or more of these.
The method for producing yam miso peas of the present invention is prepared by immersing pods with pods that have been cooked in advance by boiling or steaming in an aqueous solution of yam.
Since the ingredients in the yam are weak against heat, it is difficult to season when cooking, which has been traditionally taken as a cooking method, but by cooking the green soy beans in the yam aqueous solution containing the yam ingredients, It can be seasoned. In addition, the yam component has antibacterial activity, and it can suppress the growth of various bacteria without using a high salt concentration soaking solution as in general salting. It becomes possible to give yam beans a taste of yam.
Therefore, in the present invention, as the yam aqueous solution for immersing the cooked green soybeans, from the viewpoint of the strength of seasoning and the ease of preparation, the aqueous solution of the above yam flavor is the best, but other than the yam flavor, It is also possible to prepare a yam aqueous solution using yam soup or yam extract. When using any of these solutions, the antibacterial components in the yam can suppress the bacterial growth during the pickling, and the salt concentration can be suppressed as compared with general salting. In addition, the yam miso peas produced in this way are not easily spoiled by the antibacterial component as described above, and the shelf life can be extended. The product can be frozen after cooking according to the present invention, and can be sold as a frozen food in the same manner as conventional salted green soybeans.
而して，本発明において，山葵フレーバー濃度0.05〜2重量％の山葵水溶液にする意義は，次の通りである。
山葵フレーバー濃度が0.05重量％と低い場合は，枝豆を長時間浸すことにより，隠し味に近いわずかな辛みを感じることができる限界であり，このような低濃度では通常の塩味枝豆の塩味を活かしたまま嗜好性を高めるのに適する。山葵フレーバー濃度を高めるとともに辛みは増し，最高でも2重量％が辛みの増加を感じられる限界値である。
漬け込んだ鞘付枝豆を鞘から取り出し，温度25度，湿度80％の条件下で放置したところ，山葵濃度0重量％の水溶液すなわち山葵を含まない液に漬け込んだものは，12時間後においてすでに主に酢酸と思われる発酵臭がきつくなり食するのには適さなかったが，0.25重量％以上含む液に漬け込んだものは24時間後においても十分に食することができ味の変化もわずかであった。漬け込んだ直後の鞘付枝豆を鞘から取り出してすりつぶした後，100倍量のメタノールを加えて1重量％の条件下で抽出し，ガスクロマトグラフ重量分析計を用いてアリルイソチオシアナート（アリルからし油）の含有量を測定した結果を表１に示す。0重量％の水溶液すなわち山葵フレーバーを含まない漬け込み液においては，アリルイソチオシアナートが検出されず，0.125から1.0重量％の山葵フレーバーを含む漬け込み液では，0.21から2.60ミリグラムのアリルイソチオシアナートが100グラムの豆中に含まれ，含有量は漬け込み液中の山葵フレーバー濃度にほぼ比例することが明らかとなった。これらのことより，山葵濃度0.25重量％以上の山葵水溶液に浸すことにより山葵中の代表的抗菌成分であるアリルイソチオシアナートが枝豆自身に浸透し含有されることにより，賞味期間が延長されることが明らかとなった。
Thus, in the present invention, the significance of making an aqueous solution of yam having a yam flavor concentration of 0.05 to 2% by weight is as follows.
When the yam flavor concentration is as low as 0.05% by weight, soaking the green soybeans for a long time is the limit where you can feel a slight spicy taste close to the hidden taste. At such low concentrations, the salty taste of the normal salted green soybeans is utilized. Suitable for increasing palatability. As the concentration of the yam flavor is increased, the hotness increases, and at most 2% by weight is the limit value at which an increase in hotness is felt.
When pickled pods with pods were removed from the pods and allowed to stand at a temperature of 25 ° C and 80% humidity, those that were immersed in an aqueous solution containing 0% by weight of yam, that is, not containing yam, were already main after 12 hours. However, it was not suitable for eating because of the fermented odor that seemed to be acetic acid, but the ones soaked in a liquid containing 0.25% by weight or more could be eaten sufficiently even after 24 hours, and the taste change was slight. It was. The pods with pods immediately after being pickled are taken out from the pods and ground, and then 100 times the amount of methanol is added and extracted under the condition of 1% by weight. The results of measuring the content of (oil) are shown in Table 1. No allyl isothiocyanate is detected in a 0% by weight aqueous solution, ie, a pickled solution not containing yam flavor, and 0.21 to 2.60 milligrams of allyl isothiocyanate is 100% in a pickled solution containing 0.125 to 1.0% by weight yam flavor. It was found to be contained in gram beans, and the content was almost proportional to the concentration of yam flavor in the pickled solution. From these facts, the soaking period is extended when allyl isothiocyanate, which is a typical antibacterial component in yam, permeates and contains green soybeans by soaking in yam aqueous solution with yam concentration of 0.25% by weight or more. Became clear.
本発明において，上記山葵水溶液100容量％に対する加熱調理済み鞘付枝豆の配合比率を5〜400容量％にする意義は，次の通りである。
配合比率が5容量％と低い場合は，枝豆を十分に浸すことができ，また浸した後の山葵溶液にほとんど変化が無く，山葵溶液の繰り返し利用が可能であるが，これより低い比率では，浸す際の効率が著しく低下する。配合比率を高めるとともに完全には浸らなくなり，100〜400容量％以上ではかき混ぜる必要がある。400容量％以上では，かき混ぜても味付けにむらが出る。
In the present invention, the significance of setting the blending ratio of the cooked pods with pods to 100% by volume of the yam aqueous solution is 5 to 400% by volume is as follows.
When the blending ratio is as low as 5% by volume, the green soybeans can be sufficiently soaked, and there is almost no change in the yam solution after soaking, and the yam solution can be used repeatedly, but at a lower ratio, The efficiency of soaking is significantly reduced. As the blending ratio is increased, it is not completely immersed, and it is necessary to stir at 100 to 400% by volume or more. If it is over 400% by volume, the seasoning will be uneven even if it is stirred.
本発明において，上記山葵水溶液に加熱調理済み鞘付枝豆を浸しておく温度を0〜80℃とする意義は，次の通りである。
山葵水溶液に塩等を添加することにより0℃でも溶液は凍結せず，枝豆を浸すことが可能である。このように山葵濃度がある程度高い場合は，常温でも山葵の抗菌効果により溶液は腐敗せず，漬け込むことが可能である。温度を上げることにより，浸すことよる味付けにかかる時間が短縮されるが，80℃以上では枝豆の食感を損なうものとなる。
山葵フレーバー濃度を0から1重量％で含む水溶液に温度25度の常温条件下で20時間漬け込み，漬け込み後の漬け込み液中の細菌数を計測した結果を表２に示す。山葵濃度０重量％の水溶液すなわち山葵フレーバーを含まない漬け込み液においては大腸菌，一般生菌ともに確認され，1ミリリットル中の大腸菌群数は8,700，一般生菌数は341,200であったが，山葵フレーバーを0.125重量％含む液では大腸菌群数は13個まで低下し，0.25重量％以上では大腸菌が全く確認されなかった。また，一般生菌も山葵フレーバー濃度の増加に伴い著しく抑えられ，山葵のアリルイソチオシアナートで代表される抗菌作用を有する成分により常温での漬け込み時の細菌繁殖を抑制できることが明らかとなった。
In the present invention, the meaning of setting the temperature at which the cooked pods with pods are soaked in the above-mentioned yam aqueous solution to 0 to 80 ° C. is as follows.
By adding salt, etc. to the yam aqueous solution, the solution does not freeze even at 0 ° C, and it is possible to immerse the green soybeans. Thus, when the yam concentration is high to some extent, the solution does not rot due to the antibacterial effect of yam even at room temperature, and it can be soaked. By increasing the temperature, the time required for seasoning by soaking is shortened, but at 80 ° C or higher, the texture of green soybeans is impaired.
Table 2 shows the results of measurement of the number of bacteria in the soaking solution after soaking in an aqueous solution containing a yam flavor concentration of 0 to 1% by weight at room temperature of 25 ° C. for 20 hours. In an aqueous solution containing 0% by weight of yam, that is, a pickled solution not containing yam flavor, both E. coli and general viable bacteria were confirmed. The number of coliforms in 1 ml was 8,700, and the number of general viable bacteria was 341,200. In the solution containing 0.125% by weight, the number of coliforms decreased to 13, and at 0.25% by weight or more, no E. coli was confirmed. In addition, it was clarified that general viable bacteria were remarkably suppressed with the increase in the concentration of yam flavor, and that the bacterial growth when submerged at room temperature could be suppressed by an antibacterial component typified by yam allyl isothiocyanate.
本発明において，上記山葵水溶液に加熱調理済み鞘付枝豆を浸しておく時間（漬け込み時間）を1〜100時間とする意義は，次の通りである。
山葵水溶液の温度が高い場合は，1時間でも味付けが可能であるが，これより短時間では枝豆の外側と内部で味付けにむらがみられた。低温の場合は，長時間漬け込むことにより味付けにむらのない良質の山葵味枝豆をえることができるが，100時間以上では変化が見られない。
In the present invention, the significance of setting the time (soaking time) to soak the cooked pods with pods in the above-mentioned aqueous solution of yam to 1 to 100 hours is as follows.
When the temperature of the aqueous solution of yam was high, seasoning was possible even for 1 hour, but in a shorter time, the seasoning was uneven on the outside and inside of the green soybeans. In the case of low temperature, it can be obtained for a long time, so that you can get a good-quality yam edamame with no uneven seasoning, but there is no change after 100 hours.
以下，本発明の前記特徴の各々についての実施例を詳細に説明する。
Examples of each of the above features of the present invention will be described in detail below.
実施例１は前記(1)の実施例であり比較例と共に表３に記載する。 Example 1 is an example of the above (1) and is shown in Table 3 together with a comparative example.
*2 山葵水溶液を100重量％としたときの漬け込みに使用した鞘付枝豆量
* 2 Amount of pods with pods used for soaking when the water solution of yam is 100% by weight
実施例２は前記(2)の実施例であり比較例と共に表４に記載する。 Example 2 is an example of the above (2) and is shown in Table 4 together with a comparative example.
実施例３は前記(3)の実施例であり比較例と共に表５に記載する。 Example 3 is an example of the above (3) and is shown in Table 5 together with a comparative example.
本発明の山葵味枝豆の製造方法は，前述の効果のように，これまでビール等のおつまみとして多量に消費されている塩味枝豆と同様の外観形態でありながら，本発明特有の山葵味の辛みがあるという風変わりでしかも山葵に含まれる抗菌成分により安全な枝豆を，好みに応じた程度の辛さにして幅広く提供するものである。また調理済み枝豆自体の賞味期間も更に長くするものである。
このように本発明の山葵味枝豆の製造方法は優れた効果を有し，飲食産業に多大な貢献を呈するものである。
The method for producing yam miso edamame of the present invention has the same appearance as salty edamame that has been consumed in large quantities as a snack for beer and the like as described above, but the pungency of yam taste peculiar to the present invention. In addition, it offers a wide range of edamame that is safe and easy to use according to taste. In addition, the shelf life of the cooked edamame itself is further increased.
Thus, the manufacturing method of the yam miso soybean of this invention has the outstanding effect, and exhibits great contribution to the food and drink industry.
Claims (1)
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| JP2006293390A JP4774533B2 (en) | 2006-10-29 | 2006-10-29 | Method for producing yamadomi miso beans |
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| JP4774533B2 true JP4774533B2 (en) | 2011-09-14 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS5470455A (en) * | 1977-11-10 | 1979-06-06 | Kinjirushi Wasabi Kk | Preparation of processed soybean food free of soybean smell |
| JPH04104757A (en) * | 1990-08-24 | 1992-04-07 | Tetsuji Imada | Processing of boiled green soybean |
| JP2001008653A (en) * | 1999-06-28 | 2001-01-16 | Nichirei Corp | Seasoned pods with pods and method for producing the same |
| JP2003061584A (en) * | 2001-08-29 | 2003-03-04 | Tashichiro Harada | Bar-shaped bean cookie |
| JP4583057B2 (en) * | 2004-03-10 | 2010-11-17 | 小川香料株式会社 | Taste improving agent for soybean products, flavor composition for soybean products, soybean products containing these, and methods for improving the taste of soybean products |
| JP2006254702A (en) * | 2005-03-15 | 2006-09-28 | Hot Planning Co Ltd | Fermented food and method for producing the same |
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