JPH09140346A - Processed soybean food - Google Patents
Processed soybean foodInfo
- Publication number
- JPH09140346A JPH09140346A JP8247686A JP24768696A JPH09140346A JP H09140346 A JPH09140346 A JP H09140346A JP 8247686 A JP8247686 A JP 8247686A JP 24768696 A JP24768696 A JP 24768696A JP H09140346 A JPH09140346 A JP H09140346A
- Authority
- JP
- Japan
- Prior art keywords
- processed soybean
- soybean food
- food
- soybeans
- raw soybeans
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、蛋白質分解酵素阻害活
性に基づく膵臓機能亢進作用を有する大豆加工食品及び
その製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed soybean food having a pancreatic function-promoting action based on a protease inhibitory activity and a method for producing the same.
【０００２】[0002]
【従来の技術】大豆は、良質の植物性蛋白質やリノール
酸等の必須脂肪酸を多く含有する極めて栄養価の高い食
品である。しかし、生の大豆は青臭く、しかも苦み、渋
み等があるため、煮豆、豆腐、味噌、醤油、納豆等のよ
うな通常の加熱処理を施した食品として製造されてい
た。BACKGROUND OF THE INVENTION Soybean is an extremely nutritious food containing a large amount of high quality vegetable protein and essential fatty acids such as linoleic acid. However, since raw soybeans have a green odor and bitterness, astringency, etc., they have been manufactured as foods that have been subjected to a normal heat treatment, such as boiled beans, tofu, miso, soy sauce, and natto.
【０００３】ところで、生大豆を鶏に投与するとその膵
臓が肥大することが古くから知られている。多くの実験
例から膵臓肥大に関与する成分は大豆に含有される、ト
リプシンまたはキモトリプシン等の蛋白質分解酵素の阻
害物質であり、これを経口投与した場合に限り膵臓の肥
大が認められることが明らかになった。この現象は、経
口的に投与された蛋白質分解酵素阻害物質が、消化管ホ
ルモンの一つであるＣＣＫ−ＰＺ（コレシストキニン−
パンクレオザイミン）の分泌を促すために起こると考え
られている。ＣＣＫ−ＰＺは膵臓の酵素の分泌や胆嚢の
収縮を促進する作用を有しており、食物の刺激により十
二指腸粘膜中のＭ細胞より血液中に放出される。つま
り、経口投与された蛋白質分解酵素阻害物質が十二指腸
粘膜に作用しその刺激によりＣＣＫ−ＰＺが血液中に分
泌され、膵臓に酵素の分泌を促すのである。常に蛋白質
分解酵素阻害物質が十二指腸粘膜を刺激しているので血
中ＣＣＫ−ＰＺ濃度が高値に維持され、膵臓に働き続け
る。その結果、膵臓は酵素の生産を増やす為に細胞を増
やし対応しようとし、膵臓の肥大として観察される。こ
れは、蛋白質分解酵素阻害物質の経口投与がＣＣＫ−Ｐ
Ｚを介して作用する膵臓への栄養効果と考えられ、蛋白
質分解酵素阻害物質の投与量及び投与期間に依存してい
る。また最近では、糖尿病の治療・予防に関する研究も
盛んに行われている（藤田恒夫著「腸は考える」岩波新
書）。[0003] By the way, it has long been known that when raw soybeans are administered to chickens, their pancreas enlarges. Many experimental examples show that the component involved in pancreatic hypertrophy is an inhibitor of proteolytic enzymes such as trypsin or chymotrypsin contained in soybean, and that pancreatic hypertrophy is observed only when orally administered. became. In this phenomenon, an orally administered protease inhibitor is one of the gastrointestinal hormones, CCK-PZ (cholecystokinin-).
It is thought to occur in order to promote the secretion of pancreatoimine). CCK-PZ has an action of promoting secretion of pancreatic enzymes and contraction of the gallbladder, and is released into the blood from M cells in the duodenal mucosa by the stimulation of food. That is, the orally administered protease inhibitor acts on the mucosa of duodenum, and the stimulation thereof secretes CCK-PZ into the blood, thereby promoting the secretion of the enzyme into the pancreas. Since the protease inhibitor always stimulates the duodenal mucosa, the blood CCK-PZ concentration is maintained at a high level and continues to work on the pancreas. As a result, the pancreas seeks to expand and respond to increase enzyme production, which is observed as a pancreatic enlargement. This is because oral administration of a protease inhibitor causes CCK-P.
It is considered to have a trophic effect on the pancreas that acts through Z, and depends on the dose and administration period of the protease inhibitor. Recently, research on the treatment and prevention of diabetes has also been actively conducted (Tsuneo Fujita "Think about the intestines", Iwanami Shinsho).
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、蛋白質
分解酵素阻害物質を多量に含んでいる大豆でも、従来の
調理・加工法では熱等により蛋白質分解酵素阻害物質が
失活するため、膵臓への栄養効果は期待できない。ま
た、生大豆は、その独特の青臭さ、苦味、渋味のため、
そのまま食するのは困難である。However, even in soybeans containing a large amount of proteolytic enzyme inhibitors, the conventional cooking and processing methods deactivate the proteolytic enzyme inhibitors due to heat, etc. The effect cannot be expected. Also, raw soybeans have a unique blue odor, bitterness, and astringency,
It is difficult to eat as it is.
【０００５】生大豆のもつ蛋白質分解酵素阻害活性を維
持しつつ、生大豆の青臭さ、苦み、渋みがない大豆加工
食品は、これまで知られていない。A processed soybean food which does not have the green odor, bitterness and astringency of raw soybean while maintaining the proteolytic enzyme inhibitory activity of raw soybean has not been known so far.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、上記の目
的を達成する為に鋭意研究を重ねた結果、マイクロ波乾
燥技術を駆使し製造した大豆加工食品が蛋白質分解酵素
阻害活性を維持しつつ、生大豆の青臭さ、苦み、渋みが
ないこと、更にこのようにして製造された大豆加工食品
に含まれる蛋白質分解酵素阻害物質が加熱調理に対して
安定であることを知り、本発明を完成した。本発明によ
れば、生大豆にマイクロ波を照射することにより製造さ
れる蛋白質分解酵素阻害物質含有大豆加工食品（以下、
「本発明大豆加工食品」という。）及びその製造法が提
供される。マイクロ波は、一般に周波数が３×１０2〜
３×１０5ＭＨｚの電磁波であり、レ−ダ−、ＵＨＦテ
レビ、電子レンジ等に用いられている。本発明において
使用されるマイクロ波としては、操作上、電子レンジで
使用される発振周波数２４５０ＭＨｚの電磁波が好まし
い。[Means for Solving the Problems] As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that processed soybean foods produced by utilizing microwave drying technology maintain proteolytic enzyme inhibitory activity. However, it was found that raw soybeans had no green odor, bitterness, and astringency, and that the proteolytic enzyme inhibitor contained in the soybean-processed food produced in this manner was stable to cooking. Was completed. According to the present invention, processed soybean food containing proteolytic enzyme inhibitor produced by irradiating raw soybeans with microwaves (hereinafter,
It is referred to as the “processed soybean food of the present invention”. ) And its manufacturing method are provided. Microwaves generally have a frequency of 3 × 10 2 ~
It is an electromagnetic wave of 3 × 10 5 MHz and is used in radars, UHF televisions, microwave ovens and the like. In terms of operation, the microwave used in the present invention is preferably an electromagnetic wave having an oscillation frequency of 2450 MHz used in a microwave oven.
【０００７】原料の生大豆１００ｇ当たり平均出力１０
０〜５００、好ましくは２００〜３００Ｗのマイクロ波
を１０分〜４０分間照射することにより、生大豆中に含
まれる蛋白質分解酵素阻害物質を維持し、また、食感の
良い大豆加工食品が製造される。Average output of 10 per 100 g of raw soybean
Irradiation with microwaves of 0 to 500, preferably 200 to 300 W for 10 to 40 minutes maintains the proteolytic enzyme inhibitor contained in raw soybeans, and processed soybean foods with good texture are produced. It
【０００８】このようにして製造された大豆加工食品
は、そのままの形で又は用途に応じ粉砕し粉末として使
用することもできる。The processed soybean food thus produced can be used as it is or as a powder by crushing depending on the application.
【０００９】更に、本発明大豆加工食品中に含まれる蛋
白質分解酵素阻害物質は、少々の加熱調理に耐える特性
を持つことから、食品原料として様々な惣菜、菓子等へ
混ぜ込み利用することができる。Further, since the proteinase-inhibiting substance contained in the processed soybean food of the present invention has the property of withstanding a little cooking, it can be used as a food material by mixing it into various prepared foods, confectionery and the like. .
【００１０】[0010]
【実施例】次に、実施例によって本発明をより具体的に
説明する。なお、水分含量は、それぞれ粉砕した後、日
本薬局方・乾燥減量試験法により測定した。Next, the present invention will be described more specifically with reference to examples. The water content was measured by the Japanese Pharmacopoeia-Drying Weight Loss Test Method after crushing.
【００１１】[実施例１]市販の国産大豆１００ｇに、電
子レンジ（シャ−プ株式会社製ＲＥ−Ｂ１）を用いて発
震周波数２４５０ＭＨｚのマイクロ波を１５分間平均出
力１００Ｗ相当照射して水分含量９．４％の大豆加工食
品を得た。[Example 1] 100 g of commercially available domestic soybeans were irradiated with microwaves having a vibration frequency of 2450 MHz for 15 minutes at an average output of 100 W using a microwave oven (RE-B1 manufactured by Sharp Corp.) to obtain a water content of 9 4% soybean processed food was obtained.
【００１２】[実施例２]マイクロ波照射時間を３０分間
とした以外は、実施例１と同様にして水分８．２％の大
豆加工食品を得た。Example 2 A processed soybean food having a water content of 8.2% was obtained in the same manner as in Example 1 except that the microwave irradiation time was 30 minutes.
【００１３】[実施例３]平均出力を２００Ｗ相当、マイ
クロ波照射時間を１５分間とした以外は、実施例１と同
様にして水分７．２％の大豆加工食品を得た。Example 3 A processed soybean food having a water content of 7.2% was obtained in the same manner as in Example 1 except that the average output was 200 W and the microwave irradiation time was 15 minutes.
【００１４】[実施例４]平均出力を２００Ｗ相当、マイ
クロ波照射時間を３０分間とした以外は、実施例１と同
様にして水分４．０％の大豆加工食品を得た。Example 4 A processed soybean food having a water content of 4.0% was obtained in the same manner as in Example 1 except that the average output was 200 W and the microwave irradiation time was 30 minutes.
【００１５】[実施例５]平均出力を３００Ｗ相当、マイ
クロ波照射時間を１５分間とした以外は、実施例１と同
様にして水分４．９％の大豆加工食品を得た。Example 5 A processed soybean food having a water content of 4.9% was obtained in the same manner as in Example 1 except that the average output was 300 W and the microwave irradiation time was 15 minutes.
【００１６】[実施例６]平均出力を３００Ｗ相当、マイ
クロ波照射時間を３０分間とした以外は、実施例１と同
様にして水分２．４％の大豆加工食品を得た。Example 6 A processed soybean food having a water content of 2.4% was obtained in the same manner as in Example 1 except that the average output was 300 W and the microwave irradiation time was 30 minutes.
【００１７】[実施例７]平均出力を５００Ｗ相当、マイ
クロ波照射時間を１５分間とした以外は、実施例１と同
様にして水分３．０％の大豆加工食品を得た。[Example 7] A processed soybean food having a water content of 3.0% was obtained in the same manner as in Example 1 except that the average output was equivalent to 500 W and the microwave irradiation time was 15 minutes.
【００１８】[実施例８]平均出力を５００Ｗ相当、マイ
クロ波照射時間を３０分間とした以外は、実施例１と同
様にして水分１．８％の大豆加工食品を得た。[Example 8] A processed soybean food having a water content of 1.8% was obtained in the same manner as in Example 1 except that the average output was 500 W and the microwave irradiation time was 30 minutes.
【００１９】[比較例１]市販の国産大豆を一夜冷水にさ
らした後、少量の水、砂糖、醤油、みりんを加え、弱火
で２０分間煮込み煮豆とし、これを比較品１とした。Comparative Example 1 Commercially available domestic soybeans were exposed to cold water overnight, and then a small amount of water, sugar, soy sauce, and mirin were added, and the mixture was boiled for 20 minutes over low heat to obtain boiled beans, which was designated as Comparative Product 1.
【００２０】[比較例２]市販の枝豆を１０分間ゆでた
後、さやから取り出し比較品２とした。[Comparative Example 2] Commercially available edamame was boiled for 10 minutes and then taken out from the pod to obtain Comparative Product 2.
【００２１】[比較例３]市販の黄粉をそのまま比較品３
とした。[Comparative Example 3] Commercially available yellow powder was used as it was for Comparative Product 3
And
【００２２】[比較例４]市販の酢大豆を比較品４とし
た。Comparative Example 4 Commercially available vinegar soybean was used as Comparative Product 4.
【００２３】[実施例９]実施例５の大豆加工食品の粉砕
物１９５０ｇとヒドリキシプロピルセルロ−ス４０ｇと
を混合攪拌機中で１０分間混合した後、精製水を加えて
練合し、温風乾燥した。これを放冷後、オシレ−タ−
（菊水製造所製）で整粒し、９６０ｇの顆粒を得た。[Example 9] 1950 g of the ground soybean-processed food product of Example 5 and 40 g of hydridoxypropyl cellulose were mixed in a mixing stirrer for 10 minutes, and then purified water was added and kneaded to obtain hot air. Dried. After allowing this to cool, the oscillator
(Kikusui Seisakusho) sized to obtain 960 g of granules.
【００２４】上記の方法にて製造した顆粒４９５ｇとス
テアリン酸マグネシウム５ｇとを混合攪拌器中で１０分
間混合した後、打錠して１錠１１０ｍｇの錠剤４４００
錠を得た。495 g of the granules produced by the above method and 5 g of magnesium stearate were mixed in a mixing stirrer for 10 minutes, and then tableted to give 1 tablet of 110 mg, 4400 tablets.
I got a lock.
【００２５】[実施例１０]じゃがいもをゆでた後、皮を
剥き、すりつぶした。この９重量部に対して１重量部の
実施例５の大豆加工食品の粉砕物を加え良く混合しマッ
シュポテトとした。Example 10 After boiling potatoes, the skin was peeled and ground. To 9 parts by weight of this, 1 part by weight of the processed soybean food of Example 5 was added and mixed well to obtain mashed potato.
【００２６】[比較例５]じゃがいもをゆでた後、皮を剥
き、すりつぶしたマッシュポテトを比較品５とした。[Comparative Example 5] Comparative product 5 was prepared by mashing potatoes after boiling potatoes and peeling them.
【００２７】[0027]
[トリプシン阻害活性測定]実施例１〜８の大豆加工食品
及び比較例１〜４の比較品を錠剤粉砕器（小西医療機器
株式会社製、コニシ調剤用錠剤粉砕器）で粉砕後、２０
メッシュの篩いにより篩過し、それぞれ２０ｍｇをメス
フラスコに採り、これに１０ｍＭリン酸緩衝液（ｐＨ
７．６）を加え５０ｍｌとした。これらに５分間超音波
を照射後、０．４５μｍのメンブランフィルターを用い
て濾過し、試験溶液とした。[Measurement of Trypsin Inhibitory Activity] After processing the soybean processed foods of Examples 1 to 8 and the comparative products of Comparative Examples 1 to 4 with a tablet crusher (Konishi Medical Equipment Co., Ltd., tablet crusher for Konishi preparation), 20
After sieving with a mesh sieve, 20 mg of each is put into a measuring flask, and 10 mM phosphate buffer solution (pH:
7.6) was added to make 50 ml. These were irradiated with ultrasonic waves for 5 minutes and then filtered using a 0.45 μm membrane filter to obtain a test solution.
【００２８】別に用意した試験管にそれぞれ蒸留水０．
５ｍｌ、上記試料溶液０．５ｍｌ、トリプシン溶液（和
光純薬製トリプシンを用い、１ｍＭ塩酸溶液に溶解し、
１２０ｕｓｐ ｕｎｉｔｓ／ｍｌの効力となるように調
製したもの）１ｍｌを採り、３７℃の恒温槽に入れ、基
質溶液としてｎ−α−Ｂｅｎｚｏｙｌ−Ｌ−Ａｒｇｉｎ
ｉｎｅ−ｐ−Ｎｉｔｒｏａｎｉｌｉｄｅ（ＢＡＰＡ）溶
液２．５ｍｌを加えた。なお、ＢＡＰＡ溶液は、ＢＡＰ
Ａ４０ｍｇをジメチルスルホキシド１ｍｌに溶解後、２
０ｍＭ塩化カルシウムを含む５０ｍＭトリス塩酸緩衝液
（ｐＨ８．２）を加え１００ｍｌとして調製した。反応
は３７℃で１０分間行い、次いで３０％酢酸溶液１ｍｌ
を加え反応を停止させた後、４１０ｎｍにおける吸光度
を測定した。また、試験溶液の変わりに１０ｍＭリン酸
緩衝液（ｐＨ７．６）を加え同様に操作した場合の吸光
度も測定し、これをトリプシン溶液の基準活性値とし、
このときの吸光度を０．０１低下させる力価を１ｉｎｈ
ｉｂｉｔｏｒ ｕｎｉｔとした。Distilled water of 0.
5 ml, 0.5 ml of the above sample solution, trypsin solution (using trypsin manufactured by Wako Pure Chemical Industries, dissolved in 1 mM hydrochloric acid solution,
(Prepared to have an efficacy of 120 usp units / ml) 1 ml was taken and placed in a constant temperature bath at 37 ° C., and n-α-Benzoyl-L-Argin was used as a substrate solution.
2.5 ml of ine-p-Nitroanilide (BAPA) solution was added. The BAPA solution is BAP
After dissolving 40 mg of A in 1 ml of dimethyl sulfoxide, 2
A 50 mM Tris-hydrochloric acid buffer solution (pH 8.2) containing 0 mM calcium chloride was added to make 100 ml. The reaction is carried out at 37 ° C for 10 minutes and then 1 ml of 30% acetic acid solution
Was added to stop the reaction, and then the absorbance at 410 nm was measured. In addition, the absorbance when 10 mM phosphate buffer (pH 7.6) was added in place of the test solution and the same operation was also measured, and this was used as the reference activity value of the trypsin solution,
At this time, the titer for decreasing the absorbance by 0.01 is 1 inh
Ibitor unit.
【００２９】対照として本発明品の製造に用いた原料大
豆及び生の枝豆をそのまま錠剤粉砕器で粉砕し測定し
た。As a control, the raw soybeans and raw edamame used in the production of the product of the present invention were crushed as they were with a tablet crusher and measured.
【００３０】表１に個々のトリプシン阻害活性について
記す。Table 1 shows the individual trypsin inhibitory activities.
【００３１】[0031]
【表１】 [Table 1]
【００３２】本発明大豆加工食品はいずれも、比較品１
〜４に対し極めて高いトリプシン阻害活性を保持してい
た。The processed soybean foods of the present invention are all comparative products 1
It retained an extremely high trypsin inhibitory activity against ~ 4.
【００３３】［キモトリプシン阻害活性測定］実施例１
について、トリプシンをキモトリプシンに、ｎ−α−Ｂ
ｅｎｚｏｙｌ−Ｌ−Ａｒｇｉｎｉｎｅ−ｐ−Ｎｉｔｒｏ
ａｎｉｌｉｄｅの項をｎ−α−Ｂｅｎｚｏｙｌ−Ｌ−Ｔ
ｙｒｏｓｉｎｅ−ｐ−Ｎｉｔｒｏａｎｉｌｉｄｅに、測
定波長４１０ｎｍを３８５ｎｍに変更した以外は、トリ
プシン阻害活性と同様にしてキモトリプシン阻害活性を
測定した。[Measurement of chymotrypsin inhibitory activity] Example 1
For trypsin to chymotrypsin, n-α-B
enzoyl-L-Arginine-p-Nitro
The term of anilide is defined as n-α-Benzoyl-LT
The chymotrypsin inhibitory activity was measured in the same manner as the trypsin inhibitory activity, except that the measurement wavelength was changed from yrosine-p-Nitroanilide to 410 nm.
【００３４】結果を表２に示す。The results are shown in Table 2.
【００３５】[0035]
【表２】 [Table 2]
【００３６】実施例１の大豆加工食品は、比較品に対し
極めて高いキモトリプシン阻害活性を保持していた。The processed soybean food of Example 1 retained extremely high chymotrypsin inhibitory activity as compared with the comparative product.
【００３７】［トリプシン及びキモトリプシン阻害活性
の加熱による変化］実施例１の大豆加工食品について検
討した。[Change in trypsin and chymotrypsin inhibitory activity by heating] The processed soybean food of Example 1 was examined.
【００３８】トリプシン阻害活性試験の試料調製方法に
沿って実施例１の大豆加工食品の試料溶液を調製した
後、密栓可能な耐圧試験管３本に１０ｍｌずつ分注し、
１００℃の温浴中に入れ、２．５，５又は１０分間の加
熱処理を行った。A sample solution of the processed soybean food of Example 1 was prepared according to the sample preparation method for the trypsin inhibitory activity test, and then 10 ml each was dispensed into three pressure-resistant test tubes capable of being sealed.
It was placed in a warm bath at 100 ° C. and heat-treated for 2.5, 5 or 10 minutes.
【００３９】冷却後、トリプシン阻害活性測定法及びキ
モトリプシン阻害活性測定方法に従い蛋白質分解酵素阻
害活性を測定した。After cooling, the proteolytic enzyme inhibitory activity was measured according to the trypsin inhibitory activity measuring method and the chymotrypsin inhibitory activity measuring method.
【００４０】加熱に伴うトリプシンの阻害活性の変化に
ついて表３に、キモトリプシンの阻害活性の変化につい
て表４に示す。The changes in the trypsin inhibitory activity with heating are shown in Table 3, and the changes in the chymotrypsin inhibitory activity are shown in Table 4.
【００４１】[0041]
【表３】 [Table 3]
【００４２】本発明大豆加工食品は、１００℃、１０分
間の加熱に伴うトリプシン阻害活性の低下が２０％未満
であった。The processed soybean food of the present invention had a decrease in trypsin inhibitory activity of less than 20% with heating at 100 ° C. for 10 minutes.
【００４３】[0043]
【表４】 [Table 4]
【００４４】本発明大豆加工食品は、１００℃、１０分
間の加熱に伴うキモトリプシン阻害活性の低下が２５％
未満であった。The processed soybean food of the present invention shows a 25% decrease in chymotrypsin inhibitory activity upon heating at 100 ° C. for 10 minutes.
Was less than.
【００４５】［食品一般成分分析］実施例５の大豆加工
食品について、加工に伴う一般栄養素の組成変化の有無
を確認する為、原料大豆と本発明品に付いて食品一般成
分分析を実施した。結果を表５に示す。[Food General Component Analysis] The processed soybean food of Example 5 was subjected to food general component analysis for the raw soybean and the product of the present invention in order to confirm whether or not there was a change in the composition of general nutrients during processing. Table 5 shows the results.
【００４６】なお、各成分の分析方法は、科学技術庁資
源調査会編、四訂日本食品成分表に記載の分析方法に準
拠し行った。The analysis method of each component was carried out in accordance with the analysis method described in the 4th Edition Japan Food Ingredients Table, edited by Science and Technology Agency, Resource Research Committee.
【００４７】[0047]
【表５】 [Table 5]
【００４８】本発明大豆加工食品は、加工に伴う食品一
般成分の変化がほとんど無く、極めて栄養価の高い大豆
加工食品であることが明らかになった。It was clarified that the processed soybean food of the present invention is a processed soybean food having an extremely high nutritive value with almost no change in general ingredients of the food product during the processing.
【００４９】［風味］本発明大豆加工食品と比較品につ
いて、その風味に関する官能検査は、訓練されたパネラ
−１０名により実施した。結果を表６に示す。[Flavor] A sensory test for flavor of the processed soybean food of the present invention and a comparative product was conducted by 10 trained panelers. Table 6 shows the results.
【００５０】風味は、パネラ−全員が食べやすいと判断
した場合を○で、１〜３名が食べにくいと判断した場合
を□で、４〜７名が食べにくいと判断した場合を△で、
８名以上が食べにくいと判断した場合を×で示した。The flavor is ○ when the panelists judged that it was easy for all to eat, □ when it was judged that it was difficult for 1 to 3 people to eat, and Δ when it was judged that 4 to 7 people were difficult to eat.
The case where 8 or more people judged that it was difficult to eat was shown by x.
【００５１】[0051]
【表６】 [Table 6]
【００５２】［風味］実施例１０及び比較品５のマッシ
ュポテトについて官能検査は訓練されたパネラ−１０名
により実施し、パネラ−全員が食べやすいと判断した場
合を○で、１〜３名が食べにくいと判断した場合を□
で、４〜７名が食べにくいと判断した場合を△で、８名
以上が食べにくいと判断した場合を×で表７に示した。[Flavor] A sensory test was conducted on 10 mashed potatoes of Example 10 and Comparative Product 5 by 10 trained panelers. When the panelists judged that all the panelists were easy to eat, the result was ○, and 1 to 3 people ate. If it is difficult to judge
In Table 7, the case where 4 to 7 people were judged to be difficult to eat is indicated by Δ, and the case where 8 or more people were judged to be difficult to eat is shown in Table 7.
【００５３】[0053]
【表７】 [Table 7]
【００５４】上記の結果より、本発明大豆加工食品を添
加したマッシュポテトは良好な風味を有することが明ら
かになった。以上より、本発明の大豆加工食品は、大豆
の栄養価をそのままに反映し、風味豊かで食しやすく且
つ高い蛋白質分解酵素阻害活性とその加熱に対する安定
性を有し、更に膵臓への保健効果を期待し得る大豆加工
食品である。From the above results, it was revealed that the mashed potato to which the processed soybean food of the present invention was added had a good flavor. From the above, the processed soybean food of the present invention reflects the nutritional value of soybeans as it is, has a rich flavor, is easy to eat, and has a high proteolytic enzyme inhibitory activity and its stability against heating, and further has a health effect on the pancreas. It is a promising soybean processed food.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ６１Ｋ 38/55 ＡＥＤ Ａ６１Ｋ 37/64 ＡＥＤ ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI Technical display area A61K 38/55 AED A61K 37/64 AED
Claims (5)
蛋白質分解酵素阻害物質含有大豆加工食品。1. A processed soybean food containing a proteolytic enzyme inhibitor produced by irradiating raw soybeans with microwaves.
とする蛋白質分解酵素阻害物質含有大豆加工食品の製造
法。2. A method for producing a processed soybean food containing a protease, which comprises irradiating raw soybeans with microwaves.
はキモトリプシンである請求項１の大豆加工食品。3. The processed soybean food according to claim 1, wherein the proteolytic enzyme is trypsin and / or chymotrypsin.
平均出力１００〜３００Ｗで１０分〜４０分間照射であ
る請求項１または３の大豆加工食品。4. The processed soybean food according to claim 1 or 3, wherein the microwave irradiation is an irradiation with an average output of 100 to 300 W per 100 g of raw soybean for 10 minutes to 40 minutes.
臓機能亢進作用を有する大豆加工食品。5. A processed soybean food having a pancreatic function-enhancing action, which is produced by irradiating raw soybeans with microwaves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24768696A JP3664196B2 (en) | 1995-09-19 | 1996-09-19 | Processed soy food |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7-239442 | 1995-09-19 | ||
| JP23944295 | 1995-09-19 | ||
| JP24768696A JP3664196B2 (en) | 1995-09-19 | 1996-09-19 | Processed soy food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09140346A true JPH09140346A (en) | 1997-06-03 |
| JP3664196B2 JP3664196B2 (en) | 2005-06-22 |
Family
ID=26534251
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24768696A Expired - Fee Related JP3664196B2 (en) | 1995-09-19 | 1996-09-19 | Processed soy food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3664196B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100484614B1 (en) * | 2001-11-05 | 2005-04-20 | 주식회사 대현테크 | Method of producing powder of soybean using microwave drier |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5623859A (en) * | 1979-08-07 | 1981-03-06 | Toshio Araki | Production of deodorized soybean |
| JPS58501655A (en) * | 1981-10-06 | 1983-10-06 | インステイチユ−ト オブ エンズイモロジ− バイオロジカル リサ−チ センタ− ハンガリアン アカデミ− オブ サイエンスイズ | Method and apparatus for improving the bioavailability of nutrients |
| JPH01148165A (en) * | 1987-12-03 | 1989-06-09 | Nippon Kayaku Co Ltd | Method for preventing formation of unpleasant bitterness and odorous component of soybean |
| JPH0223844A (en) * | 1988-07-13 | 1990-01-26 | Seiko:Kk | Production of bean curd |
| JPH0235053A (en) * | 1988-07-25 | 1990-02-05 | Shigeo Tani | Prevention of generation of offensive odor from soybean and apparatus therefor |
| JPH04158754A (en) * | 1990-10-22 | 1992-06-01 | Shichiro Niwano | Method for preparing processed soy bean food |
| JPH0564A (en) * | 1991-06-20 | 1993-01-08 | Yuichiro Onozuka | Production of readily ingestible vinegared soybean |
-
1996
- 1996-09-19 JP JP24768696A patent/JP3664196B2/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5623859A (en) * | 1979-08-07 | 1981-03-06 | Toshio Araki | Production of deodorized soybean |
| JPS58501655A (en) * | 1981-10-06 | 1983-10-06 | インステイチユ−ト オブ エンズイモロジ− バイオロジカル リサ−チ センタ− ハンガリアン アカデミ− オブ サイエンスイズ | Method and apparatus for improving the bioavailability of nutrients |
| JPH01148165A (en) * | 1987-12-03 | 1989-06-09 | Nippon Kayaku Co Ltd | Method for preventing formation of unpleasant bitterness and odorous component of soybean |
| JPH0223844A (en) * | 1988-07-13 | 1990-01-26 | Seiko:Kk | Production of bean curd |
| JPH0235053A (en) * | 1988-07-25 | 1990-02-05 | Shigeo Tani | Prevention of generation of offensive odor from soybean and apparatus therefor |
| JPH04158754A (en) * | 1990-10-22 | 1992-06-01 | Shichiro Niwano | Method for preparing processed soy bean food |
| JPH0564A (en) * | 1991-06-20 | 1993-01-08 | Yuichiro Onozuka | Production of readily ingestible vinegared soybean |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100484614B1 (en) * | 2001-11-05 | 2005-04-20 | 주식회사 대현테크 | Method of producing powder of soybean using microwave drier |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3664196B2 (en) | 2005-06-22 |
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