京都特産黒大豆の枝豆利用に関する研究(B. 生活科学)

概要

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Black beans (Glycine max Merrill forma Kuromame Makino) are used to make Nimame (seasoned boiled beans) and their taste and texture are prefered in Japan. There are many cultivars of black beans and 'Shin-tanbaguro' is one of the main cultivers in Kyoto. In this paper, 'Shin-tanbaguro' is used to evaluate its availability for green soybeans (Edamame). The optimal harvest periods for edamame ranged from 60 to 65 days after flowering. The seed volume and weight was larger than yellow and green beans. The seeds of a pod contained mainly one and two. The chemical compositions were high total sugars, free amino acids and ascorbic acid contents in 'Shin-tanbaguro'. Total sugar and free amino acids contents were decreased with storage after harvest. The seed coat color turned green to purple with heat treatment. The hardness of cotyledon with good texture and acceptable taste was about 0.7 to 0.9 kgf and cooking time obtained for 20min with boiling water contained 0.5% NaCl. Our results indicate green beans of 'Shin-tanbaguro' may contribute to fresh vegetables and snack materials.
京都府立大学の論文
1991-11-19