浸漬及烹煮處理對大豆吸水特性、微細構造及品質變化之探討

Effect of Soaking and Cooking on Soybean’s Water Absorption Properties, Microstructure and Quality Changed

10.6578/TJACFS.2017.001

施韋慈(Wei-Tzu Shih)；江伯源(Po-Yuan Chiang)

浸漬 ； 烹煮 ； 大豆 ； 吸水特性 ； 微細構造 ； Soaking ； Cooking ； Soybean ； Water absorption property ； Microstructure

臺灣農業化學與食品科學

55卷1期（2017 / 02 / 01）

1 - 12

繁體中文

浸漬及烹煮為豆類常見加工步驟，其會促使豆子吸水膨潤及質地軟化，以供各項豆類產品加工利用，高雄九號大豆為近年國內新興品種，其吸水、烹煮之加工特性甚少研究，本實驗以30、40、50、60℃於不同浸漬時間進行吸水特性分析，評估大豆浸漬變化、計算其吸水動力學、活化能和可能浸漬時間；並比較浸漬和未浸漬之大豆以100、121℃烹煮不同時間，探討大豆之烹煮吸水特性及微細構造變化。由本實驗可得高雄九號大豆浸漬溫度和時間關係式為：t = 366466T^(-1.982) (其中t為所需浸漬時間(min)、T為浸漬溫度(℃))，可藉由此 方程式推估不同溫度所需浸漬時間；烹煮試驗中，大豆隨烹煮溫度提高，吸水、體積膨脹、固形物溶出率增加，其大豆構造也趨於鬆散、質地軟化和結構崩散造成硬度下降，由固形物溶出率、微細構造和硬度結果推 估121℃未浸漬烹煮20分鐘大豆能得到硬度較低固形物溶出較少的大豆品質，本研究之結果可推算大豆浸漬及烹煮所需時間、烹煮處理後之大豆品質變化，期盼未來能供大豆相關研究及加工應用參考。

Soaking and cooking of beans is a common processing step. They make beans absorb water, swell and texture soften for bean-processed products use. Kaohsiung No.9 has been a novel breed recently, and its processing properties of soaking and cooking are rarely researched. In our experiment, we evaluate soaking change and calculate hydration kinetic, activation energy and needed soaking time during different soaking time at 30, 40, 50, 60℃; Evaluate the water absorption properties, microstructure on after/without soaking soybean during different cooking time at 100, 121℃. With the water absorption ratio, we get the relationalship of soaking time and temperature, which is . t = 366466T^(-1.982) (t = needed soaking time (min), T = soaking temperature (℃)), we can use this equation to calculate needed soaking at different soaking temperature. With the cooking temperature increased, water absorption ratio, volume swelling ratio, solid loss ratio increased at cooking experiment, and hardness decreased because of structure increasing loosed, texture softened, further structure collapsed. Sum up experiment results, we finally surmise cooking 20 minute without soaking at 121℃ will have better quality. We can surmise the needed soaking and cooking time of soybean and soybean quality after cooking, and hope this result can be a reference for soybean research and process.

1. Abu-Ghannamn, N.,Mckenna, B.(1997).Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.).J. Forensic Sci.,62,520-523.
2. Albulescu, M.,Popovici, M.(2007).Isoflavones – biochemistry, pharmacology and therapeutic use.Rev. Roum. Chim.,52,537-550.
3. Góes-Favoni, S. P.,Carrão-Panizzi, M. C.,Beleia, A.(2010).Changes of isoflavone in soybean cotyledons soaked in different volumes of water.Food Chem.,119,1605-1612.
4. Hsu, K. H.,Kim, C. J.,Wilson, L. A.(1983).Factors affecting water uptake of soybeans during soaking.Cereal Chem.,60,208-211.
5. Jankowiak, L.,Jonkman, J.,Rossier-Miranda, F. J.,Van der Goot, A. J.,Boom, R. M.(2014).Exergy driven process synthesis for isoflavone recovery from okara.Energy,74,471-483.
6. Kawamura, Y.,Hikidi, S.,Maruyama, K.,Uchiyama, S.,Saito, Y.(1993).Improvement of the direct determination method of linamarin in beans and bean paste products.Eisei Kagaku,34,74-79.
7. Klamczynska, B.,Czuchajowska, Z.,Baik, B. K.(2001).Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas.Int. J. Food Sci. Tech.,36,563-572.
8. Kon, S.(1979).Effect of soaking temperature on cooking and nutritional quality of beans.J. Food Sci.,44,1329-1335.
9. Kugimiya, M.(1992).Effects of Cooking Conditions on Rupture and Damage of Ann Granules (Denatured Cotyledon Cells) in Cooked Adzuki Beans.Nippon shokuhin kogyo gakkaishi,39,167-172.
10. Li, B.,Qiao, M.,Lu, F.(2012).Composition, Nutrition, and Utilization of Okara(Soybean Residue).Food Rev. Int.,28,231-252.
11. Liener, I. E.(ed.)(1980).Toxic Constituents of Plant Food Stuffs.New York, USA:Academic Press.
12. Nakamura, I.,Kurusu, K.,Nakagawa, M.(1979).Effect of temperature on water absorption coefficient of soybeans in soaking process.Nippon Shokuhin Kogyo Gakkaishi.,20,38.
13. Nissreen, A. G.,Brain, M.(1997).Hydration of kinetic of red kidney beans (phaseolusvalgaris L.).J. Food Sci.,62,520-523.
14. Pan, Z.,Tangratanavalee, W.(2003).Characteristics of soybeans as affected by soaking conditions.LWT-Food Sci. Techno.,36,143-151.
15. Redondo-Cuenca, A.,Villanueva-Suárez, M. J.,Mateos-Aparicio, I.(2008).Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and Englyst methods.Food Chem,108,1099-1105.
16. Shin, D. J.,Kim, W.,Kim, Y.(2013).Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour.Food Chem.,141,517-523.
17. Tovar, J.,Melito, C.(1996).Steam-Cooking and Dry Heating Produce Resistant Starch in Legumes.J. Agric. Food Chem.,44,2642-2645.
18. USDA: Soybeans and Products: World Trade, Production, Supply and Distribution Online (2016).
19. Wrigley, C. W.(ed.),Corke, H.(ed.),Seetharaman, K.(ed.),Faubion, J.(ed.)(2016).Encyclopedia of Food Grains.UK:Lisa Tickner.
20. 毛秀梅(1998)。國立臺灣食品科技研究所。
21. 江伯源,王姵文,林子清(2003)。浸漬溫度對綠豆物性因子及微細構造之影響。臺灣農業化學與食品科學，41，135-144。
22. 江伯源,張心怡,林雅焄(2004)。黃豆在浸漬過程中微細構造之變化。臺灣農業化學與食品科學，42，251-258。
23. 江伯源,陳廷茹,羅悅瑜(2009)。浸漬處理對花生加工物性及質地變化之影響。臺灣農學會報，10，24-41。
24. 江伯源,陸泰祺(2004)。烹煮處理對黑豆物性與微細結構之影響。臺灣農業化學與食品科學，42，168-179。
25. 何珮華,江伯源(2013)。紅薏仁吸水特性及對烹煮品質的影響。臺灣農業化學與食品科學，52，15-24。
26. 周國隆(2008)。毛豆外銷生力軍－高雄九號（綠晶）。高雄區農技報導，93，3-15。
27. 林宏昇,江伯源(2009)。花豆浸漬物性及其動力學研究。臺灣農業化學與食品科學，46，213-222。
28. 陳思怡,江伯源,林子清,柯文慶(2004)。利用反應曲面法探討罐裝紅豆湯之最適製作條件。臺灣農業化學與食品科學，42，154-167。
29. 蔡惠玲(2011)。國立中興大學食品暨應用生物科技學系。
30. 謝貴如,江伯源(2013)。以動力學模式探討烹煮對米豆物性及質地之影響。臺灣農業化學與食品科學，51，204-215。