Food or edible material: processes – compositions – and products – Processes – Treatment with aqueous material – e.g. – hydration – etc.
Reexamination Certificate
2000-10-02
2001-11-13
Weier, Anthony J. (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Treatment with aqueous material, e.g., hydration, etc.
C426S508000, C426S634000, C426S442000, C426S629000
Reexamination Certificate
active
06316037
ABSTRACT:
TECHNICAL FIELD
This invention relates to a tenderizer for pulses (hereinafter referred to sometimes as bean tenderizer) which is added to water in the production of processed pulses, such as boiled beans, natto, soy-cooked beans, etc., by boiling or steaming pulses such as soybeans and azuki beans. The bean tenderizer according to this invention is capable of processing pulses to a tender and uniformly firm consistency in a short period of time regardless of the variety of pulses, without loss of the inherent nutrients of material pulses, fully retaining the nutritional value of pulses even after processing and without a risk for environmental pollution associated with the disposal of waste water, thus being remarkably useful.
BACKGROUND ART
For the production of miso, soy, natto, boiled beans, soy-cooked beans, etc. through processing of pulses such as soybeans and azuki beans, it is common practice to soak raw pulses in water for a certain time period to let them absorb water, boil the soaked pulses in water or steam them in a pressure cooker or the like, and subject them to further processings. In such a production process, it is important to strike a balance between tenderness and firmness of boiled or steamed pulses, and the nutritional value of the end product depends largely on whether said balance can be achieved by judicious process control.
Heretofore, for the purpose of tenderizing pulses to a uniform firmness, addition of phytic acid or a phosphate salt (e.g. sodium pyrophosphate) to soaking water has been practiced. However, the use of phytic acid or a phosphate salt results in various problems, for example in the case of the phosphate salt, the absorption of minerals is inhibited, leading to major changes in the post-processing nutritional value of pulses with the inherent nutrients being more or less deprived of. In addition, an adverse influence on the environment is also apprehended in the disposal of waste water.
Having been made in view of the above situation, the present invention has for its object to provide a novel bean tenderizer which enables the production of quality processed pulses with an assured balance between tenderness and firmness with ease, is capable of drawing out the inherent nutrients of pulses unaffected, and is eco-friendly, and a technology by which processed pulses can be produced with good efficiency.
DISCLOSURE OF INVENTION
The bean tenderizer of the invention which has accomplished the above object is characterized in that it contains an alkali metal salt of gluconic acid.
The method of producing processed pulses according to this invention is characterized in that pulses are immersed in water to which said bean tenderizer has been added.
The inventors of this invention did many investigations and found that when an alkali metal salt of gluconic acid is added to water in which pulses are soaked, processed pulses having both a uniform firmness and an adequate tenderness are obtained. This invention is based on the above finding.
As mentioned above, the bean tenderizer of this invention comprises an alkali metal salt of gluconic acid. The alkali metal salt of gluconic acid includes sodium gluconate and potassium gluconate, and these may be used alone or in a combination of two species.
The bean tenderizer of this invention should contain an alkali metal gluconate as an indispensable ingredient but, for the purpose of imparting other characteristics, sodium chloride, vitamins and minerals, among others, may be supplementally contained in amounts not interfering with the effect of the invention.
The method of producing processed pulses using the bean tenderizer of the invention is now described. A typical procedure may comprise adding the bean tenderizer of the invention to water in which pulses are immersed, allowing them to be soaked for a given period of time to let them absorb water, and either cooking them in boiling water or under pressure in a pressure cooker or the like.
The amount of said alkali metal gluconate to be added to water in which pulses have been immersed is preferably 0.3~5 weight %. Below 0.3 weight %, the desired effect will not be obtained. The more preferred level of addition is not less than 0 5 weight % and the still more preferred level is not less than 1 weight %. On the other hand, exceeding 5 weight % will result only in a saturation of effect and be uneconomical.
As to other process parameters (soaking time, heating conditions such as heating temperature and time), a suitable range can be selected for each parameter according to the variety of pulses used and the level of use of the alkali metal gluconate. As far as soaking time is concerned, the recommended time is 5~24 hours.
The pulses which can be used in the practice of this invention include soybean, azuki bean, kidney bean, garden pea, cow pea, horse bean, chick pea, lima bean, mung bean and kintoki bean (large azuki bean) , among others. As processed pulses obtainable from such pulses, there can be mentioned miso, soy, natto, boiled beans, sweetened azuki beans and soy-cooked pulses, among others.
REFERENCES:
patent: 3718479 (1973-02-01), Kanno et al.
patent: 49-71155 (1974-07-01), None
patent: 53-148560 (1978-12-01), None
patent: 56-117774 (1981-09-01), None
patent: 6-90695 (1994-04-01), None
patent: 7-177860 (1995-07-01), None
patent: 9-182564 (1997-07-01), None
The Condensed Chemical Dictionary Edited by Rose et al. Published in 1969. p. 776.
Fujisawa Pharmaceutical Co. Ltd.
Oblon & Spivak, McClelland, Maier & Neustadt P.C.
Weier Anthony J.
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