JP4401335B2 - A beverage produced using red beans as a raw material and a beverage produced by the production method. - Google Patents

Description

  The present invention relates to a method for producing a novel beverage having an original flavor of red beans while effectively extracting polyphenols and mineral components contained in the red beans from red beans that are leguminous cowpea plants. Relates to a beverage produced by

Since ancient times, red beans have been used in rice for red rice and Japanese sweets, and are known as nutrient-rich useful foods. Its components are carbohydrates, proteins, dietary fiber, iron, vitamin B group, polyphenols such as anthocyanins, folic acid, saponins and the like. In particular, polyphenol has recently attracted attention as a functional component. Here, in general, polyphenols are pigments and astringency / bitter taste components contained in most plants, and it is known that there are about 5,000 kinds or more, and the characteristic is a strong antioxidant action. It works to remove active oxygen, which is said to cause lifestyle-related diseases and aging. Here, it has been found that red beans have a higher content of polyphenol than other plants, and contain about 1.5 times as much as red wine, which has attracted attention in recent years due to the high content of polyphenol. In addition, it has been clarified by recent analysis that polyphenols of red beans are anthocyanins which are pigments abundantly contained in the skin and D-catechin which is a kind of tannin. Furthermore, azuki beans are foods that also contain a lot of mineral components such as potassium and iron. Compared to bananas known as foods that contain a lot of potassium, the amount of potassium in 100 g of bananas is 360 mg. In red beans, the value of 1500 mg, which is about four times, is shown. Here, potassium is known to have an action of expelling sodium accumulated in cells, which is a cause of hypertension, into urine.

  In recent years, health drinks have been developed using the active ingredients of the red beans. Specifically, health drinks that contain mineral components such as sodium, calcium, magnesium, potassium, iron, tannin, and polyphenol components contained in red beans and low energy contents such as carbohydrates, lipids, and proteins are provided. (For example, JP-A-2002-171948).

Here, the said Unexamined-Japanese-Patent No. 2002-171948 is related with "the health drink which uses red beans as a raw material, and its manufacturing method", The summary in the manufacturing method is "after wash | cleaning a desired amount of red beans, 80-100 degreeC. Extract the mineral component and polyphenol component contained in the red beans by boiling under hot water for 20 to 60 minutes, and dilute the extract to a predetermined concentration at 120 to 135 ° C. After heating, hold for 5 to 40 minutes to develop color and produce flavor, and after cooling, fill the container and seal it, and then leave it at 15 to 30 ° C for 3 to 7 days. To further deepen the color of the adjustment liquid in the container and stabilize the flavor. " Moreover, the gist of the health drink is as follows: “A health drink made from red beans containing mineral components such as sodium, calcium, magnesium, potassium, iron, tannin and polyphenol components extracted from red beans, The content of potassium in the ingredients is 10 to 20 mg / 100 ml, the content of iron is 0.01 to 0.05 mg / 100 ml, and the content of tannin is 25 to 35 mg / 100 ml. ” , "A health drink made from red beans containing mineral components such as sodium, calcium, magnesium, potassium, iron, tannin and polyphenol components extracted from red beans, wherein the sodium content in the mineral components is 0 .5 to 1 mg / 100 ml, calcium content is 1 to 2 mg 100 ml, the content of magnesium is described that. "Or the like as a 1-2 mg / 100 ml.
JP 2002-171948 A

  As described in the background section above, red beans are known as nutrient-rich useful foods, but it is thought that their use is not in full swing, and in recent years they have been contained in the red beans. Has been proposed (Japanese Patent Application Laid-Open No. 2002-171948), which extracts effective functional components such as polyphenols contained in red beans and extracts the original flavor of red beans. It is thought that it has not yet reached by the time.

  Thus, the present invention has been achieved as a result of intensive studies on the above-described problems, and is a novel product that effectively extracts polyphenols and mineral components contained in red beans and has the original flavor of red beans. An object of the present invention is to provide a beverage and a method for producing the same. In addition, the technical point of view here is that tannin, which is abundantly contained in the red bean skin, has an anti-oxidant action, and is a functional component that suppresses the generation of lipid peroxide in the body and has a carcinogenic inhibitory effect. There is a property that decomposes with hot water. In addition, in the case of the extraction method in hot water, the unique flavor of the red beans is impaired, and the energy such as proteins and lipids contained in the red beans is extracted. In order to make a beverage that does not contain, the production process has problems such as requiring filtration of the extract. Therefore, in the present invention, a method by low temperature extraction is adopted for extraction of the active ingredient contained in the red beans.

  That is, in order to achieve the above object, the present invention includes a washing step for washing a desired amount of red beans, a dipping step of dipping in soft water having a hardness of 0 adjusted to 20 to 30 ° C. for 14 to 16 hours, After maintaining the boiling state of 0.070-0.075 MPa and 60-70 ° C. for 5 hours under reduced pressure, the extract extracted by the process is naturally cooled for 5 hours to 16 hours while gradually returning to normal pressure to develop color. A coloring step, a diluting step of diluting the coloring solution obtained in the coloring step to a predetermined concentration, and then the diluting solution obtained in the diluting step under pressure 0.147 to 0.177 MPa, 120 to 130 ° C. The first gist is that the production method comprises a sterilization step of sterilizing for 30 to 45 minutes and a filling step of filling the container with a diluted solution that is returned to normal pressure and naturally cooled.

  Furthermore, the present invention provides a washing step for washing a desired amount of red beans, an immersion step of immersing in soft water having a hardness of 0 adjusted to 20 to 30 ° C. for 14 to 16 hours, and an extract extracted by the immersion step. A color development step of maintaining a boiling state of 0.070 to 0.075 MPa at 60 to 70 ° C. under reduced pressure for 5 hours and then naturally cooling for 5 to 16 hours while gradually returning to normal pressure, and the color development step The diluting step of diluting the color developing solution obtained by the above to a predetermined concentration, and then the diluting solution obtained by the diluting step is sterilized under pressure at 0.147 to 0.177 MPa and 120 to 130 ° C. for 30 to 45 minutes. The second gist is that the beverage is produced by a production method comprising a sterilization step and a filling step in which the container is filled with a dilute solution that has been naturally cooled back to normal pressure.

  According to the production method according to the present invention, as a method for extracting polyphenols and mineral components contained in red beans, a method of immersing in soft water with hardness 0 adjusted to 20 to 30 ° C. for 14 to 16 hours is adopted. Since the extract does not contain proteins, lipids and other energy from the beginning, there is no need to provide a filtration step after the extraction step as in JP-A-2002-171948 exemplified in the background art. As an effect, only necessary polyphenols and mineral components can be extracted.

  According to the beverage according to the present invention, since the polyphenol contained in the red beans and the mineral component are extracted, a method of immersing in soft water having a hardness of 0 to 30 ° C. for 14 to 16 hours is adopted. A beverage having a high extraction amount of tannin and a high extraction amount of polyphenol in the ingredients is obtained, and there is an effect that the beverage can be added to the beverage without impairing the unique flavor of the red beans.

  Hereinafter, the best mode for carrying out the present invention will be described.

  First, FIG. 1 shows a process chart relating to a method for producing a beverage made from red beans according to the present invention. The manufacturing method of the drink which uses the red beans based on this invention as a raw material according to the said process drawing shall be demonstrated. First, for the red beans used as the main raw material, Hokkaido red beans were used, but other red beans may be used. The cleaning process in FIG. 1 is performed for the purpose of washing away dust and the like adhering to the red beans with fresh water. Next, in the dipping process, the red beans obtained by washing are transferred to a dipping container, soft water adjusted to have a hardness of 0 by a soft water generator is applied to the dipping container, and the water temperature is maintained at 20 to 30 ° C. Soak for 14-16 hours. Furthermore, in the coloring process, only the red bean extract from the dipping container is put into a vacuum kettle and maintained in a boiling state of 0.070 to 0.075 MPa and 60 to 70 ° C. under reduced pressure for 5 hours, and then gradually increased to normal pressure. Allow to cool naturally for 5 to 16 hours while returning. As a result, the extract changed to a dark red bean color. Furthermore, in the dilution step, the extract liquid that has changed to the dark red bean color is divided into 130% by the soft water to obtain a diluted solution. In this case, the diluted solution had an appropriate red bean color. Subsequently, in the sterilization step, the diluted solution obtained in the dilution step is put into a pressure kettle and sterilized at 0.147 to 0.177 MPa and 120 to 130 ° C. for 30 to 45 minutes under pressure. Subsequently, in the filling step, the pressurization of the pressure pot in the sterilization step is gradually released to return to normal pressure, and the diluted solution is naturally cooled. Further, in the filling process, filling into a PET bottle container or filling into a can container is common, but when filling into a bet bottle container, the PET bottle container should not be thermally deformed. The filling is performed in a state where the temperature of the diluted solution is cooled to 85 ° C. or lower.

  Next, since the beverage manufactured by the method for manufacturing a beverage using red beans as a raw material according to the present invention is a beverage manufactured based on FIG. 1 described above, the details of the description of the best mode for carrying out are omitted. However, in the beverage produced by the method for producing a beverage using the red beans as a raw material according to the present invention, as a means for extracting the effective components contained in the red beans, the soft water having a hardness of 0 adjusted to 20 to 30 ° C. Since the extraction liquid extracted by the immersion process immersed for 14 to 16 hours is used, unnecessary components such as lipids, proteins, and fibers are not contained from the initial stage, and thus the extraction liquid need not be filtered. . Moreover, by adopting the above extraction method, it is possible to increase the extraction amount of tannin that is decomposed by boiling water together with a functional component that suppresses the generation of lipid peroxide in the body and has a carcinogenic inhibition power. Furthermore, although detailed reason is unknown, as a result of extracting effective components contained in the red beans with soft water having a hardness of 0, the sweetness, bitterness, red beans, despite the large amount of tannin components as described above, A beverage with a balanced natural flavor can be obtained.

  Further, the present invention will be described in detail based on examples. Then, if it demonstrates about the manufacturing method of the drink which uses the red beans based on this invention as an example, in order to remove the dust and dust adhering to the said red beans with respect to 60 kg of Hokkaido-made red beans in the washing | cleaning process in FIG. Washed thoroughly with clean water. Next, in the dipping process, 60 kg of the washed red beans are transferred to a boiled kettle and soft water adjusted to a hardness of 0 by a soft water generator is stretched in a boiled pot and set at a water temperature of 25 ° C. and dipped for 15 hours. Got. The extract here was a clear yellow color.

  Subsequently, in the color development step, the extract was put into a vacuum kettle, maintained under a reduced pressure at 0.070 MPa and 70 ° C. for 5 hours, and then naturally cooled for 10 hours while gradually returning to normal pressure. Promoted color development of the extract. The extract thus obtained changed to a dark red bean color and the liquid volume was 145 l. Subsequently, in the diluting step, soft water adjusted to 0 hardness was added to the 145 l of the extract stock solution and diluted 130% to adjust the liquid color to obtain a red bean-colored diluted solution 188 l. The diluted solution here was a liquid that exudes a taste unique to red beans.

  Furthermore, in the sterilization step, 188 l of the diluent was put into a pressure kettle and sterilized at 0.150 MPa and 125 ° C. for 40 minutes. Subsequently, in the filling step, the pressurization in the sterilization step was released and the pressure was gradually returned to normal pressure over about 30 minutes, and the diluted solution was naturally cooled. As the filling step, the product was obtained by filling a plastic bottle container when the liquid temperature of the diluted solution reached 82 ° C.

On the other hand, when the liquid concerning the said product was analyzed, it was the following result.
Energy 0 (kcal / 100g) calculation method
0 (kJ / 100g)
Moisture 99.7 (g / 100g) Heat drying under reduced pressure Protein 0 (g / 100g) Kjeldahl lipid 0 (g / 100g) Ether extraction carbohydrate 0 (g / 100g) Calculation method Ash content 0 (g / 100g) Direct ash Chemical Tannin 300 (mg / 100 g) Spectrophotometric Sodium 1 (mg / 100 g) Atomic Absorption Spectrophotometry Calcium 1 (mg / 100 g) Atomic Absorption Spectrophotometry Potassium 13 (mg / 100 g) Atomic Absorption Spectrophotometry Iron 0 (mg / 100 g) Phosphorus Phosphorus 1 (mg / 100 g) Blue Molybdate Absorption Spectrophotometry Magnesium 1 (mg / 100 g) Atomic Absorption Spectrophotometry Polyphenol 94 (mg / 100 g) Folin-Denis [Remarks] Protein conversion factor: 6. 25, Carbohydrate = 100-(water + protein + lipid + ash + tannin)

In addition, when the beverage produced by the method for producing a beverage using the red beans as a raw material was sampled even though the amount of tannin showed a high value of 300 (mg / 100 g) as in the above analysis results, It was a beverage with a balance of sweetness, bitterness, and the original flavor of red beans. Considering this, since the tannin component usually becomes a bitter component, it becomes a tasting in which the content ratio is limited in a general beverage, but it is derived from being extracted with soft water having a hardness of 0 and feels an unpleasant bitter taste It was considered that nothing had happened. On the other hand, the content of polyphenol also showed a high value of 94 (mg / 100 g) and could be judged as an excellent health drink.

  The method for producing a beverage using the red beans as a raw material according to the present invention and the beverage produced by the production method are as described above, and the conventional well-known technique simmers the active ingredients of the red beans with hot hot water. In contrast to what is extracted, a completely different means of extracting the active ingredients of red beans by immersing in soft water with zero hardness is adopted. This makes it possible to extract active ingredients such as tannin and polyphenol contained in red beans at a high value without damaging them, and to extract the above ingredients using soft water with a hardness of 0. Could be a drink. Therefore, the beverage can be used as a functional beverage made from a natural material called red beans, and can also be used as a healthy beverage.

Process drawing regarding the manufacturing method according to the present invention.

Claims (2)

  A washing step for washing a desired amount of red beans, a dipping step for dipping in soft water with hardness 0 adjusted to 20 to 30 ° C. for 14 to 16 hours, and an extract extracted by the dipping step at a pressure of 0.070 to 0.070 A color development step of maintaining a boiling state of 0.075 MPa and 60 to 70 ° C. for 5 hours, and then naturally cooling for 5 to 16 hours while gradually returning to normal pressure, and a color developing solution obtained by the color development step A diluting step of diluting the solution to a predetermined concentration, and then a sterilizing step of sterilizing the dilute solution obtained by the diluting step under pressure at 0.147 to 0.177 MPa at 120 to 130 ° C. for 30 to 45 minutes, A method for producing a beverage using red beans as a raw material, comprising a filling step of filling a container with a dilute solution that has been naturally cooled after returning to normal pressure. A washing step for washing a desired amount of red beans, a dipping step for dipping in soft water with hardness 0 adjusted to 20 to 30 ° C. for 14 to 16 hours, and an extract extracted by the dipping step at a pressure of 0.070 to 0.070 A color development step of maintaining a boiling state of 0.075 MPa and 60 to 70 ° C. for 5 hours, and then naturally cooling for 5 to 16 hours while gradually returning to normal pressure, and a color developing solution obtained by the color development step A diluting step of diluting the solution to a predetermined concentration, and then a sterilizing step of sterilizing the dilute solution obtained by the diluting step under pressure at 0.147 to 0.177 MPa at 120 to 130 ° C. for 30 to 45 minutes, A beverage produced by a method for producing a beverage using red beans as a raw material, wherein the beverage is produced by a production method comprising a filling step in which a container is filled with a dilute solution that has been returned to normal pressure and naturally cooled.

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