Inhibition of Kurosengoku Soybean Pigment Elution using Limited Water Supply and the Sensory Evaluation of its Mame-gohan

Abstract

In this study, we examined whether limited use of water for absorption of Kurosengoku soybean could inhibit anthocyanin exudation from the seeds and enable the cooking of Mame-gohan with the characteristics of Kurosengoku soybean (e.g., blackness and texture) intact. The minimum amount of water required for seed absorption was 1.9 mL/g of dried seed. Limited water supply reduced the exudation of anthocyanin from the seeds to one-third of that in the case of excess water absorption (seed immersion). Seed coat damage was limited. In the sensory evaluation of Mame-gohan, limited water supply gave higher scores for blackness and texture compared to those for seed immersion. These results indicated that limited water supply darkens the colour and enhances the texture of Kurosengoku soybean compared to the general practice of seed immersion.