JP2000041638A - Black Bean Tea Production Method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a black soybean tea suitable for extracting the tea in the soybean shape state and giving a refreshing drink ing feeling. SOLUTION: Ten kg of raw soybeans (using black soybeans which is a kind of soybeans) is immersed in water for 4 hr to swell and soften the tissues of the soybeans, drained, and subsequently left for >=2 hr to dry water on the surfaces of the soybeans, thus obtaining the swollen soybeans, whose volume and weight are about 200% based on t those of the raw beans. The swollen soybeans are put in a hot air type cylinder roasting oven, roasted at a roasting temperature of 220 deg.C for a roasting time of 12 min, and then immediately forcibly cooled down to a temperature of <=50 deg.C for a cooling time of 10 min with suction type natural wind to obtain the black tea as the soybean tea.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing soybean tea.

[0002]

2. Description of the Related Art Conventionally, soybean has been known as one of foods used in Chinese traditional diet. For example, broth of soybean is known to exert a diuretic effect, and excess water in the body is excreted, which is effective for swelling and the like. In recent years, there have been reports that isoflavones contained in soybeans may have a function similar to that of female hormones, and effects on osteoporosis are expected.

[0003] Because of the effects of soybeans, soybean tea has recently attracted attention as a kind of healthy tea. As a method of making soy tea, in general, put raw soy in a frying pan and heat over low heat for about 10 minutes until lightly brown and fragrant Full heaping tablespoon (about 13g)
A known method is to pour in 300 ml of boiling water, cover, and steam for about 3 minutes.

[0004]

By the way, in the conventional method of making soybean tea, when roasted soybeans are extracted in boiling water in a bean shape and almost no components are extracted, the roasted soybeans are crushed. Had to be extracted from.

[0005] However, the operation of grinding the roasted soybeans is complicated, and causes an increase in the cost of producing soybean tea. Also, when consumers saw such ground products,
There is also a problem that it is difficult to differentiate from other products because it is indistinguishable in appearance from tea other than soybean tea. In particular, when black soybeans (also called black beans) are used as soybeans,
Black soybean has the highest unit price among soybeans, but if it is crushed, it becomes impossible to know whether it is black soybean, and its commercial value was not fully exploited.

Further, when roasted raw soybeans are extracted as they are as in the prior art, it is hard to say that the refreshing drinking sensation is obtained because the soybean's peculiar taste and smell cannot be sufficiently removed. The present invention has been made in view of the above problems, and an object of the present invention is to provide a method for producing soybean tea that is suitable for being extracted as it is in the form of beans and that can provide a refreshing drinking sensation.

[0007]

Means for Solving the Problems, Embodiments of the Invention and Effects of the Invention In order to solve the above-mentioned problems, a method for producing soybean tea of the present invention comprises a immersion step of immersing raw soybean in water or alkaline water to swell. And a roasting step of draining the soybean after the immersion step, and a roasting step of roasting the soybean after the completion of the draining step.

In the immersion step of the present invention, raw soybeans are swelled by immersion in water or alkaline water. Any raw soybean can be used as long as it is a commonly known soybean (eg, black, brown, green, or yellow seeds). The amount of water or alkaline water to be used may be any amount in which the raw soybean is sufficiently immersed. Examples of the alkaline water include hydrogen carbonate or an aqueous solution of a carbonate of an alkali metal such as sodium and potassium, and an aqueous solution of sodium hydrogen carbonate is preferable. In this immersion step, a lot of space is created in the soybean tissue by swelling the raw soybean. As a result, the components contained in the soybeans can be extracted with hot water or water without breaking the soybeans in a bean shape. In the immersion step, the soybean after the draining step is swollen so that the volume of the soybean becomes 1.6 times or more (especially 1.8 times or more) of the raw soybean, without breaking the soybean component without breaking the soybean. It is preferable for efficient extraction with hot water or water in the form of beans. The immersion conditions for swelling in this way are not particularly limited, but are, for example, 6 to 10 hours at a water temperature of 10 ° C and 3 to 5 hours at a water temperature of 20 ° C. The upper limit of the volume of the soybean that swells by immersion is not particularly limited, but may be, for example, 2.2 times. The rate of increase in the weight of soybean after the draining step is substantially the same as the rate of increase in the volume.

In the draining step, the soybean after the immersion step is drained. Often, the water on the soybean surface is dried after draining. In the roasting step, the soybeans after the draining step are roasted. Roasting temperature is 160-240 ° C, especially 18
0 ° C to 220 ° C is preferred. The roasting time at this time is determined as appropriate depending on the size of the soybeans.
Determined in the range of ~ 30 minutes. If the roasting temperature is lower than 160 ° C., the roasting time becomes too long, resulting in inefficiency.
If the temperature exceeds ℃, it is not preferable because bitterness is likely to occur when extracted with hot water or water. In the roasting step, it is preferable to perform the roasting step by blowing hot air at a set temperature onto the soybean, in consideration of controlling the roasting temperature with high accuracy.

[0010] After the roasting step is completed, immediately at 70 ° C
Hereinafter, it is preferable to perform a cooling step of cooling to preferably 50 ° C. or lower. Cooling in this way means that if soybeans after the roasting process are left as they are, hot soybeans are gathered together, so they will become hotter in the group,
This is because the flavor may be affected. This cooling step is preferably performed in a short time, for example, it is preferable to forcibly cool to 50 ° C. or less in 10 minutes or less.

According to the method for producing soybean tea of the present invention, the following effects can be obtained. In other words, since raw soybeans are swollen to create a lot of space in the soybean tissue and then roasted, it is possible to extract the components contained in the soybeans with hot water or water in a bean shape without crushing the soybeans. Become. Therefore, the labor for crushing soybeans can be omitted, so that the production cost can be kept low, and since it can be commercialized in a bean shape, tea other than soybean tea can be distinguished in appearance and differentiated from other products. be able to. In particular, when black soybean is used as soybean, although black soybean has the highest unit price among soybeans, it can be recognized that black soybean is black soybean in appearance, so that its commercial value can be fully utilized.

Further, the soybean tea extract produced by the production method of the present invention has no peculiar smell or fresh smell peculiar to soybean as compared with an extract obtained by extracting roasted raw soybean as it is conventionally. It has a refreshing drinking sensation and is rich in minerals, especially potassium, iron and phosphorus. In addition, it is considered that the smell and the smell disappear because the components that cause the smell and the smell are dissolved in the immersion liquid in the immersion step.

[0013] The soybean tea produced by the production method of the present invention is not only extracted in hot water or water in the form of beans as described above, but also used for drinking. May be packed and used, or may be used as it is, crushed in order to serve a large amount of drinking. Moreover, you may use it by blending with other teas (for example, healthy teas, such as Japanese tea, oolong tea, dokudami tea, and barley barley tea).

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below.
It should be noted that the present invention is not limited to the above-described embodiment at all, and it goes without saying that various forms can be adopted as long as they belong to the technical scope of the present invention.

Example 1 10 kg of raw soybeans (using black soybeans, a kind of soybeans) were immersed in 30 liters of water at a temperature of 20 ° C. for 4 hours to expand and soften the soybean tissue, and then drained. The soybeans were allowed to stand for 2 hours or more to dry the water on the surface of the soybeans, thereby obtaining expanded soybeans. At this time, both the volume and the weight were about 200% of the raw soybean. The expanded soybeans were put into a hot air cylinder roasting furnace, and roasted at a roasting temperature of 220 ° C. and a roasting time of 12 minutes. Immediately after the completion of roasting, the temperature is 50 ° C in 10 minutes of cooling time by natural air of suction type.
It was forcibly cooled below to obtain black soybean tea as soybean tea. The yield was 82% based on raw soybeans. This black bean tea 12
g was poured into 1 liter of boiling water without pulverization without pulverization, and after continuing to boil for 2 minutes, the heat was stopped and cooled for 30 minutes, and black bean tea was filtered to obtain an extract.

[Comparative Example 1] 10 kg of raw soybeans (using black soybean, a kind of soybeans) were placed in a hot-air cylinder roasting furnace as it was, and the degree of browning after roasting in Example 1 was almost the same. Roasting conditions (roasting temperature 180 ° C, roasting time 8
Min). Immediately after the completion of roasting, black beans tea as soybean tea was obtained by forcibly cooling to a temperature of 50 ° C. or less for 10 minutes with a suction-type natural wind. 12g of this ground black beans tea
Was poured into 1 liter of boiling water and kept boiling for 2 minutes. Then, the heat was stopped and the mixture was cooled for 30 minutes, and black soybean tea was filtered to obtain an extract.

[Comparison] Extract 10 of Example 1 and Comparative Example 1
The results of analyzing the components contained in 0 g are shown in Table 1 below.
Table 2 below shows the results of the panel test when the extracts of Example 1 and Comparative Example 1 were used for drinking. From Table 1, it can be seen that the extract of Example 1 is rich in potassium, iron, and phosphorus as minerals as compared with Comparative Example 1, and can be said to be suitable as healthy tea. Also, from Table 2,
The extract of Example 1 has the same amber color and fragrance as the extract of Comparative Example 1 and has no exhilaration, no fishy odor, and a refreshing drinking feeling as compared with Comparative Example 1. For,
It can be said that it is more suitable for drinking.

[0018]

[Table 1]

[0019]

[Table 2]

────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] May 21, 1999 (1999.5.2
1)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction contents]

[Document Name] Statement

Title of the Invention Method for producing black soybean tea

[Claims]

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing black soybean tea .

[0002]

2. Description of the Related Art Conventionally, soybean has been known as one of foods used in Chinese traditional diet. For example, broth of soybean is known to exert a diuretic effect, and excess water in the body is excreted, which is effective for swelling and the like. In recent years, there have been reports that isoflavones contained in soybeans may have a function similar to that of female hormones, and effects on osteoporosis are expected.

[0003] Because of the effects of soybeans, soybean tea has recently attracted attention as a kind of healthy tea. As a method of making soy tea, in general, put raw soy in a frying pan and heat over low heat for about 10 minutes until lightly brown and fragrant Full heaping tablespoon (about 13g)
A known method is to pour in 300 ml of boiling water, cover, and steam for about 3 minutes.

[0004]

By the way, in the conventional method of making soybean tea, when roasted soybeans are extracted in boiling water in a bean shape and almost no components are extracted, the roasted soybeans are crushed. Had to be extracted from.

[0005] However, the operation of grinding the roasted soybeans is complicated, and causes an increase in the cost of producing soybean tea. Also, when consumers saw such ground products,
There is also a problem that it is difficult to differentiate from other products because it is indistinguishable in appearance from tea other than soybean tea. In particular, when black soybeans (also called black beans) are used as soybeans,
Black soybean has the highest unit price among soybeans, but if it is crushed, it becomes impossible to know whether it is black soybean, and its commercial value was not fully exploited.

Further, when roasted raw soybeans are extracted as they are as in the prior art, it is hard to say that the refreshing drinking sensation is obtained because the soybean's peculiar taste and smell cannot be sufficiently removed. The present invention has been made in view of the above problems, and an object of the present invention is to provide a method for producing black soybean tea that is suitable for being extracted in the form of beans and has a refreshing drinking sensation.

[0007]

Means for Solving the Problems, Embodiments of the Invention and Effects of the Invention In order to solve the above problems, the present invention provides a bean-shaped
In the method of producing black soybean tea that can be extracted as is,
An immersion step in which the soybeans are immersed in water or alkaline water in a bean shape and swelled, a draining step in which the black soybean after the immersion step is drained, and a roasting of the black soybean after the draining step
A roasting step of roasting at a temperature 160 to 240 ° C., the roasting
And a cooling step of forcibly cooling to 70 ° C. or lower after the step .

In the immersion step of the present invention, raw black soybeans are
It is swelled by immersing it in water or alkaline water as it is . The amount of water or alkaline water to be used may be an amount in which raw black soybean is sufficiently immersed. For example, 3 to 4 liters are used per 1 kg of raw black soybean . Examples of the alkaline water include hydrogen carbonate or an aqueous solution of a carbonate of an alkali metal such as sodium and potassium, and an aqueous solution of sodium hydrogen carbonate is preferable. In this immersion step, raw black soybeans are swollen to create many spaces in the soybean tissue. As a result, it is possible to extract remains hot water or water of bean shape without disrupting the black soybean components contained in black soybean. In this immersion step, the volume of black soybean after the draining step is
Swell to 1.6 times or more (especially 1.8 times or more) of raw black soybeans. The ingredients contained in black soybeans are hot water in the form of beans without crushing black soybeans. Or, it is preferable for efficient extraction with water. The immersion conditions for swelling in this way are not particularly limited, but are, for example, 6 to 10 hours at a water temperature of 10 ° C and 3 to 5 hours at a water temperature of 20 ° C. The upper limit of the volume of black soybean that swells by immersion is not particularly limited, but may be, for example, 2.2 times. The rate of increase in the weight of black soybean after the draining step is substantially the same as the rate of increase in volume.

In the draining step, the black soybean after the immersion step is drained. In most cases, drain the black soybean table
Dry the surface moisture. In the roasting step, the black soybean after the draining step is roasted. Roasting temperature is 160 ~ 240 ℃,
Particularly, 180 ° C to 220 ° C is preferable. The roasting time at this time will be determined appropriately depending on the size of the black soybean , etc.,
For example, it is determined in a range of 10 to 30 minutes. Roasting temperature 160
If the temperature is lower than ℃, the roasting time becomes too long and it becomes inefficient,
On the other hand, if the temperature is higher than 240 ° C., bitterness is likely to occur when extracted with hot water or water, which is not preferable. In this roasting step, it is preferable to execute the roasting temperature by blowing hot air at a set temperature onto black soybeans in consideration of accurately controlling the roasting temperature.

[0010] After the roasting step is completed, immediately at 70 ° C
Hereinafter, a cooling step of cooling to preferably 50 ° C. or lower is performed . To cool as this, when the black soybean <br/> after roasting completion was allowed to stand, it will be heated to a high temperature within the population because they gather black soybean each other hot, flavor This is because there is a possibility that it may have an effect. This cooling step is preferably performed in a short time, for example, at 50 ° C. for 10 minutes or less.
It is preferable to forcibly cool below.

According to the method for producing black soybean tea of the present invention, the following effects can be obtained. That is, raw swell black soybean for roasting from creating more space in the soybean tissue, Black
The components contained in the soybeans can be extracted with hot water or water without crushing the black soybeans in the form of beans. Therefore, the production cost can be kept low because the labor for crushing black soybeans can be saved, and the product can be commercialized in the form of beans, so that it can be distinguished from tea other than black soybean tea in appearance and differentiated from other products. Can be planned. In particular , black soybean has the highest unit price among soybeans, but since its appearance can be recognized as black soybean, its commercial value can be fully utilized.

[0012] In addition, it is manufactured by the manufacturing method of the present invention.
Compared to the extract obtained by roasting black soybean as it is, the extract of black soybean tea has a refreshing drinking feeling without the soybean peculiar taste and fresh smell, and the mineral content especially potassium, It is suitable as healthy tea because iron and phosphorus are extracted abundantly. In addition, it is considered that the smell and the smell disappear because the components that cause the smell and the smell are dissolved in the immersion liquid in the immersion step.

It is to be noted that the semiconductor device manufactured by the manufacturing method of the present invention is used.
Black bean tea , besides being extracted with hot water or water in the bean form as described above and served for drinking, may be used in a packed form that has been cracked for more efficient extraction, or may be used in large quantities. May be used as it is in order to serve the same. Moreover, you may use it by blending with other teas (for example, healthy teas, such as Japanese tea, oolong tea, dokudami tea, and barley barley tea).

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below.
It should be noted that the present invention is not limited to the above-described embodiment at all, and it goes without saying that various forms can be adopted as long as they belong to the technical scope of the present invention.

Example 1 10 kg of raw soybeans (using black soybeans, a kind of soybeans) were immersed in 30 liters of water at a temperature of 20 ° C. for 4 hours to expand and soften the soybean tissue, and then drained. The soybeans were allowed to stand for 2 hours or more to dry the water on the surface of the soybeans, thereby obtaining expanded soybeans. At this time, both the volume and the weight were about 200% of the raw soybean. The expanded soybeans were put into a hot air cylinder roasting furnace, and roasted at a roasting temperature of 220 ° C. and a roasting time of 12 minutes. Immediately after the completion of roasting, the temperature is 50 ° C in 10 minutes of cooling time by natural air of suction type.
It was forcibly cooled below to obtain black soybean tea as soybean tea. The yield was 82% based on raw soybeans. This black bean tea 12
g was poured into 1 liter of boiling water without pulverization without pulverization, and after continuing to boil for 2 minutes, the heat was stopped and cooled for 30 minutes, and black bean tea was filtered to obtain an extract.

[Comparative Example 1] 10 kg of raw soybeans (using black soybean, a kind of soybeans) were placed in a hot-air cylinder roasting furnace as it was, and the degree of browning after roasting in Example 1 was almost the same. Roasting conditions (roasting temperature 180 ° C, roasting time 8
Min). Immediately after the completion of roasting, black beans tea as soybean tea was obtained by forcibly cooling to a temperature of 50 ° C. or less for 10 minutes with a suction-type natural wind. 12g of this ground black beans tea
Was poured into 1 liter of boiling water and kept boiling for 2 minutes. Then, the heat was stopped and the mixture was cooled for 30 minutes, and black soybean tea was filtered to obtain an extract.

[Comparison] Extract 10 of Example 1 and Comparative Example 1
The results of analyzing the components contained in 0 g are shown in Table 1 below.
Table 2 below shows the results of the panel test when the extracts of Example 1 and Comparative Example 1 were used for drinking. From Table 1, it can be seen that the extract of Example 1 is rich in potassium, iron, and phosphorus as minerals as compared with Comparative Example 1, and can be said to be suitable as healthy tea. Also, from Table 2,
The extract of Example 1 has the same amber color and fragrance as the extract of Comparative Example 1 and has no exhilaration, no fishy odor, and a refreshing drinking feeling as compared with Comparative Example 1. For,
It can be said that it is more suitable for drinking.

[0018]

[Table 1]

[0019]

[Table 2]

Claims (4)

[Claims] An immersion step of immersing raw soybeans in water or alkaline water to swell; a draining step of draining the soybeans after the immersion step; a roasting step of roasting the soybeans after the rinsing step. A method for producing soy tea, comprising: 2. The method for producing soybean tea according to claim 1, wherein the immersion step is performed so that the volume of the soybean after the draining step becomes 1.6 times or more of the raw soybean. 3. The roasting step includes a roasting temperature of 160 to 24.
The method for producing soy tea according to claim 1 or 2, wherein the roasting is performed at 0 ° C. 4. The method for producing soybean tea according to claim 1, wherein said soybean is black soybean.