JP6530889B2 - Method of producing beans - Google Patents

Description

  The present invention relates to a method of producing beans. More particularly, the present invention relates to a method for producing beans comprising heating beans in the presence of an acidic solution and then treating with enzymes.

  Beans are often circulated in a dried state, and the preparation thereof requires treatment such as first immersing the beans in water or the like to absorb water and then simmering in seasoning liquid or steaming. However, there has been a problem that such treatment alone can not provide beans having softness that can be easily taken by persons with dysphagia such as infants, elderly people, and postoperative patients.

Not only such conventional methods but various methods have been developed for the purpose of softening beans. For example, in Patent Document 1, when soybeans having different production areas, types, storage periods, etc. are used as food raw materials such as natto, miso and soy sauce, 0. 0 of urea so that any soybeans are sufficiently softened. There is disclosed a method of immersing soybeans in an aqueous solution having a concentration of 05 M or more and then pressure-cooking.
Further, Patent Document 2 discloses a bean softener characterized by containing an alkali metal salt of gluconic acid, and the bean softener is used in the production of processed foods of beans such as boiled beans, natto, and boiled in soy sauce. It is described that the beans are immersed in water for a certain time to absorb water.
However, since these aim at using softened beans for general processed foods, it is difficult to soften beans to the softness that can be easily consumed by people with dysphagia by these techniques. Met.

In Patent Document 3, for the purpose of providing soft soybeans equivalent to a care food which can be eaten by persons with reduced chewing and swallowing ability, soybeans which are exfoliated from the skin (epidermis) and have endothelium (thin skin) are used. There is disclosed a method of cooking at a constant temperature, constant pressure and constant time. With this manufacturing method, it is possible to soften the hardness of soybean to 5,000 to 500,000 N / cm ² , but since the peeling of the hull is essential, the productivity is poor, and the soybean after being steamed There is a problem that the appearance such as the shape is easily impaired.
The present inventor also discloses, in Patent Document 4, a method for producing beans softened to a compression stress of 6.0 × 10 ⁴ N / cm ² as beans that can be easily consumed by persons with dysphagia and dysphagia. This method comprises the steps 1) to 3) of 1) immersing beans in an enzyme-containing solution containing two or more enzymes such as cellulase, 2) enzymatic reaction under certain conditions, and 3) heating. In beans such as soybeans, it is also mentioned that the step of 3) is carried out after removing the shell after the enzyme reaction of the step 2), and the beans having the shell are all as they are. It can not be said that it is a simple method that can be softened.

  Thus, the techniques disclosed in the prior art do not require complicated processes such as removal of the outer skin, and maintain the original shape of the beans while having softness that can be easily consumed even by persons who have difficulty in chewing and swallowing. It can not be said that the provided method is sufficiently obtained, and provision of such a method is desired.

Japanese Patent Application Laid-Open No. 7-177860 WO 99/51 113 pamphlet JP, 2009-95305, A Patent No. 5272072

  An object of the present invention is to provide beans having the softness which can be easily taken even by persons having difficulty in swallowing and swallowing while maintaining the original shape of the beans without requiring complicated steps such as removal of the outer coat.

  As a result of conducting earnest research to solve the above problems, the present inventors include steps of heating beans in the presence of an acidic solution and then treating with enzymes, and softening the beans while maintaining their original shape. Therefore, it has been found that the beans to be the subject of the present invention can be provided without requiring complicated processes such as removal of the outer coat, and the present invention has been completed. According to the method for producing beans of the present invention, it is possible to soften not only the endothelium but also the outer coat of the beans as it is, and it is possible to provide the beans which can be easily consumed even by persons with difficult chewing and swallowing while maintaining the original shape of the beans. Become.

That is, the present invention relates to the following methods (1) to (8) for producing beans, and softened beans and the like obtained by the method.
(1) A method for producing beans, comprising the steps of heating beans in the presence of an acidic solution and then treating with enzymes, and softening the beans while maintaining their original shape.
(2) The method for producing beans according to the above (1), wherein the beans have a coat.
(3) The method for producing beans according to the above (1) or (2), wherein the acidic solution has a pH of 6 or less.
(4) The manufacturing method of the beans in any one of said (1)-(3) heated at 100 degreeC-130 degreeC for 10 minutes-120 minutes.
(5) Using the enzyme having any one or more of cellulase activity, hemicellulase activity and pectinase activity, the enzyme treatment is carried out at a concentration of 0.1% to 10% with respect to legumes (1) to (4) The manufacturing method of the beans in any one of-.
(6) The method for producing beans according to any one of the above (1) to (5), wherein the beans are any one or more selected from soybeans, azuki beans, black beans and golden toki beans.
(7) Softened beans having a hardness of 6 × 10 ⁴ N / m ² or less obtained by the method for producing beans according to any one of the above (1) to (6).
(8) Softened beans according to the above (7), which are for food for people with dysphagia and dysphagia.

  According to the method of the present invention, it is easy to provide beans having a softness that can be easily consumed even by persons with difficulty in chewing and swallowing while maintaining the original shape of the beans without requiring complicated steps such as removal of the outer skin. Become. The beans obtained by the present invention can be used not only for general processed food but also for food for people with difficulty in swallowing and swallowing food such as baby food, nursing care food, hospital food etc. it can.

The “process for producing beans” of the present invention is a process comprising “heating beans in the presence of an acidic solution and then treating with enzymes, and softening the beans while maintaining their original shape”.
The "acidic solution" in the production method of the present invention may be any acidic solution that can be used for processing food, but it may be an acidic solution with a pH of less than 7, and a pH of 0.1 or more. The following acidic solutions are preferred. As long as it can be used in the “manufacturing method of beans” of the present invention, it may be an acidic solution having a pH of 3 or less, or may be an acidic solution having a pH of 2 or less. As such an acidic solution, for example, an aqueous solution containing one or more of citric acid, phosphoric acid, lactic acid, tartaric acid, hydrochloric acid, succinic acid, acetic acid, gluconic acid or malic acid, and the like can be mentioned.
The acidic solution of the present invention preferably contains these acidic substances at a concentration of 5 mM or more, more preferably at a concentration of 10 mM or more. The higher the concentration of the acidic substance contained in the acidic solution, the easier it is to produce beans having a softness that can be easily consumed even by persons having difficulty in chewing and swallowing while maintaining the original shape of the beans. Such an acidic solution of the present invention may contain, for example, an acidic substance at a concentration of 10 M or less, and may contain 5 M or less.

"Heating beans in the presence of an acidic solution" means that an acidic solution exists by applying or pouring the above acidic solution onto beans, immersing beans in an acidic solution, pulling up after immersion, etc. It says to "heat" after making it a state.
As long as "heating" is effective in the "manufacturing method of beans" of the present invention, any apparatus may be used, and it may be performed under any conditions. For example, when heating with a saturated steam cooker, it is preferable to heat at conditions of 100 ° C. to 130 ° C. for 10 minutes to 120 minutes, and temperatures of 120 ° C. to 130 ° C. for 30 minutes to 60 minutes It is further preferable to heat under the conditions of

Moreover, an "process to process an enzyme" means making the solution which contains an enzyme or an enzyme, etc. contact the beans heated as mentioned above, and performing an enzyme reaction and an enzyme inactivation process.
The enzyme used in this step may be any enzyme that can be used for food processing, and in particular, an enzyme having one or more of cellulase activity, hemicellulase activity, or pectinase activity. It is preferable that there be an enzyme having two or more of these activities. Commercially available enzyme preparations can also be used as such enzymes. Further, as a solution containing an enzyme, a solution obtained by dissolving an enzyme having these activities in a solvent such as water can be used.

The enzyme is preferably brought into contact with the heated beans at a concentration of 0.1% to 10% and subjected to an enzyme reaction, particularly preferably at a concentration of 0.5% to 5%.
This contact is preferably carried out by applying or injecting an enzyme or a solution containing an enzyme to heated beans, immersing the heated beans in an enzyme or a solution containing an enzyme, or pulling up after immersion . The heated beans can be brought into contact with the enzyme as it is or after being washed with water if it is added by application, injection or the like with an acidic solution, and it is acidic if it is added by immersion or pulling up after immersion. After removing the solution or after removing the acid solution, it can be washed with water and the like, and then the enzyme can be contacted.

Any apparatus may be used as long as it is effective in the "manufacturing method of beans" of this invention, and the "process to process an enzyme" may be performed on what conditions. For example, when carrying out the enzyme treatment by steam convection, it is preferable to carry out the enzyme reaction at 30 ° C. to 80 ° C. for 1 minute to 120 minutes under the conditions of 50% to 100% humidity, and 40 ° C. to 60 ° C. for 20 minutes to 60 minutes It is particularly preferable to carry out at a humidity of 75% to 100%.
After the enzyme reaction, the enzyme inactivation treatment may be carried out by steam convection under the conditions of 70 ° C. to 100 ° C. for 1 minute to 60 minutes and humidity of 0% to 100%, and 80 ° C. to 100 ° C. for 10 minutes to 30 minutes It is particularly preferable to carry out at a humidity of 50% to 100%.

The phrase "softening while maintaining the original shape of beans" means that beans having a shell are immersed in water or the like in the dry state while absorbing the above-mentioned "heating" and "enzyme treatment". Or refers to maintaining the same shape as when it is in a state of being a general processed food maintaining the shape of beans such as boiled beans.
Here, according to the type of beans, "beans naturally" means, for example, those obtained by softening soybeans as visible in the form of soybeans, those obtained by softening red beans as the shape of red beans, and those obtained by softening black beans. Means that it can be visually recognized as the shape of black beans.

The "beans" used in the method of producing beans of the present invention may be any "peas" that can be consumed by animals such as humans as food, and it may be, for example, soybeans, azuki beans, black beans, or gold time beans , Daifuku beans, chickpeas, fava beans or edamame, etc. may be mentioned, and may be dried products of these or boiled in water.
These beans are preferably put in the oral cavity while maintaining their shape by the production method of the present invention and have a smooth paste-like hardness and texture when crushed only with a tongue, and a creep meter The hardness when measured using it is preferably 6 × 10 ⁴ N / m ² or less, more preferably 5.5 × 10 ⁴ N / m ² or less.

Thus, in the "softened beans" obtained by the "manufacturing method of beans" of the present invention, the softened beans themselves and "softened beans" are kept in a stored state by refrigeration, freezing, drying or the like. Also included are those that have been thawed or rehydrated after storage.
The “softened beans” of the present invention can be used as it is as a general processed food, but can also be used as a baby food, a food for nursing care, a food for hospitals, etc.

  Hereinafter, the present invention will be described in more detail by way of Examples and Comparative Examples, but the present invention is not limited thereto.

1. In the Example of this invention, and the comparative example, the obtained beans were evaluated by the following evaluation methods.
Sensory evaluation The “shape” visually recognized for the obtained beans, the obtained beans in the oral cavity, and the “softness” and “feel” when crushed with the tongue are in accordance with the five-step criteria shown in Table 1 evaluated.
This sensory evaluation was conducted by 10 persons, and the closer the average value of the evaluation results to 5, the more desirable it was for the beans of the present invention, and the more suitable for the beans of the present invention.
Here, "normal beans" in the evaluation of "shape" refers to those which have passed through the following 1 and 2.
1. Beans such as dried soybeans and dried azuki beans were placed in a container without removing the hull, dipped in water of 3 times the weight of the beans, allowed to stand under refrigeration (4 ° C.) for 16 hours, and returned to water.
2. Above 1. The water was discarded from the vessel, immersed in water twice the weight of the beans after rehydration, and heated at a container temperature of 120 ° C. for 60 minutes with a saturated steam cooker.

2. Evaluation of Hardness The hardness of beans was measured by a creep meter (RE 2-33005B manufactured by Yamaden Co., Ltd.).
That is, the maximum compressive stress (N / m ² ) when pressing a plunger having a diameter of 3 mm from the upper end of the beans at a compression speed of 10 mm / sec to the value of the hardness is did. The temperature was 20 ± 2 ° C., and this measurement was performed six times, and the average value was taken as hardness (measured value). If the hardness (measured value) is 6 × 10 ⁴ N / m ² or less, it has a softness that can be easily consumed even by persons with dysphagia and dysphagia, and is suitable as the beans of the present invention.

Example 1
1. The dried soybean was put into a container as it was without removing the hull, dipped in 3 times the weight of dried soybean weight, allowed to stand under refrigeration (4 ° C.) for 16 hours, and returned to water.
2. Above 1. The water was discarded from the container, immersed in an acid solution twice the weight of the soybean with respect to the soybean after water return, and heated at a container temperature of 120 ° C. for 60 minutes with a saturated steam cooker. Table 2 shows the types of acidic solutions used for each of Example 1 (A to E).
3. Above 2. Discard the acidic solution from the container, soak it in twice the weight of the soy bean with 1% hemicellulase aqueous solution with respect to soybean after immersion in the acidic solution, and incubate under conditions of 100% humidity, 50 ° C, 30 minutes in steam convection And the enzyme reaction. Thereafter, the enzyme was further inactivated by heating at conditions of 100% humidity and 90 ° C. for 5 minutes.
4. Above 3. The 1% hemicellulase solution was discarded from the container, and the shape, hardness and the like of the obtained soybean were evaluated.

Comparative Example 1
a. The dried soybean was treated in the same manner as in Example 1 except that 48 mM citric acid-sodium citrate buffer solution (pH 7) was used for the acidic solution, and the shape, hardness and the like of the obtained soybean were evaluated.
b. 100 g of dried soybeans were put into the container without removing the shell, dipped in 300 g of 10 mM citrate buffer (pH 5) containing 1% cellulase and 1% hemicellulase, and allowed to stand under refrigeration (4 ° C.) for 18 hours.
This was directly incubated at 100% humidity at 50 ° C. for 60 minutes in steam convection to cause an enzyme reaction.
Thereafter, 1% cellulase, 1% hemicellulase-containing 10 mM citrate buffer (pH 5) was discarded from the container, and the soybean was washed with water to remove its hull.
250 g of water was added to the soybean after hulling removal, and it heated for 60 minutes in chamber temperature 120 degreeC with a saturated steam cooker.
Thereafter, the container was drained of water, and the shape, hardness and the like of the obtained soybean were evaluated.

The evaluation results of soybeans obtained for Example 1 (A to E) and Comparative Example 1 (a, b) are also shown in Table 2.
Shape: All the beans in Example 1 (A to E) had high evaluation results of 4.8 or more, and maintained the same shape as ordinary beans. Moreover, although the beans of Comparative Example 1 and a maintained the same appearance as normal beans, since the beans of Comparative Example 1 and b removed the outer coat, cracks were noticeable and the evaluation of the shape was low.
Softness: The beans of Example 1 (A to E) all had high evaluation results of 4.0 or more, and were sufficiently soft. The beans of Comparative Example 1 and b were also sufficiently soft, but the beans of Comparative Example 1 and a were somewhat hard.
Texture: The beans of Example 1 (A to E) all had high evaluation results of 4.0 or more, and were smooth and had a good texture. In addition, the beans of Comparative Example 1 and b were also smooth and had a good texture, but the beans of Comparative Example 1 and a had a somewhat poor texture, with the outer skin remaining slightly in the mouth.
Hardness (measured value): It was confirmed that all beans in Example 1 (A to E) had a hardness (measured value) of 6.0 × 10 ⁴ N / m ² or less and were sufficiently soft. . Moreover, although the hardness (measured value) of the beans of Comparative Example 1 and b was 6.0 × 10 ⁴ N / m ² or less, the beans of Comparative Example 1 and a had 6.0 × 10 ⁴ N / m ² And was somewhat hard to make the beans of the present invention.

From these evaluation results, the beans of Example 1 (A to E) maintained the same shape as ordinary beans despite the fact that the hulls were not removed, while the sensory evaluation and hardness (measured value) were obtained. In either case, it was confirmed that the beans were soft and the texture was good.
In addition, the beans of Comparative Example 1 a did not have sufficient softness in any of the sensory evaluation and hardness (measured value), and the texture was somewhat poor, and the beans of Comparative Example 1 b The evaluation of the shape was low, and the complicated process of removing the outer skin was required.
Therefore, from these results, in order to produce softened beans while maintaining the original shape of the beans of the present invention, it is necessary to go through the steps of heating the beans in the presence of an acidic solution and then treating with enzymes Was confirmed.

Example 2
The dried soybean was treated in the same manner as in Example 1, A except that the type of the acidic solution was changed to that shown in Table 3. The evaluation results of the obtained soybeans are also shown in Table 3.
As shown in Table 3, even when using an aqueous solution of phosphoric acid, an aqueous solution of lactic acid, and an aqueous solution of malic acid as the acidic solution, the beans softened while maintaining the original shape of the beans of the present invention in the same manner as the aqueous citric acid solution. It has been confirmed that it can be manufactured.

[Example 3]
The dried soybean was treated in the same manner as in Example 1, A except that the heating conditions by saturated steam were changed to those shown in Table 4. The evaluation results of the obtained soybeans are also shown in Table 4.
As shown in Table 4, it was confirmed that the beans softened while maintaining the original shape of the beans of the present invention can be produced even if the heating conditions are 100 ° C. to 130 ° C. and 10 minutes to 120 minutes. .

Example 4
The dried soybean was treated in the same manner as in Example 1, A except that the 1% hemicellulase aqueous solution was changed to that shown in Table 5. The evaluation results of the obtained soybeans are also shown in Table 5.
As shown in Table 5, it is possible to produce softened beans while maintaining the original shape of the beans of the present invention by using hemicellulase, cellulase or pectinase at an enzyme concentration of 0.1% or more It could be confirmed.

[Example 5]
Beans were treated in the same manner as Example 1, A except that the dried soybeans were changed to those shown in Table 6. The evaluation results of the obtained beans are also shown in Table 6.
As shown in Table 6, it has been confirmed that softened beans can be produced while maintaining the original shape of the beans of the present invention even with beans such as azuki beans, black beans, golden toki beans and dafuku beans.

  The beans obtained by the method of the present invention are beans having softness that can be easily consumed by people with chewing and swallowing while maintaining the original shape of the beans, and therefore are not limited to general processed foods, but may be baby food, care food Also, it can be used as food for people with dysphagia such as hospital food and the like who can not swallow or swallow, and these foods can be easily manufactured.

Claims (4)

Production of beans softened to a hardness of 6 × 10 ⁴ N / m ² or less while maintaining the original shape of beans which can be softened even if the beans having a shell can be softened including the following steps 1) and 2) Method.
1) heating beans at 100 ° C. to 130 ° C. for 10 minutes to 120 minutes in the presence of an acidic solution having a pH of 4 or less,
2) A step of subjecting the beans which has undergone the above step 1) to an enzyme treatment The method for producing beans according to claim 1, wherein the beans have an outer coat. The process according to claim 1 or 2, wherein an enzyme having at least one of cellulase activity, hemicellulase activity, and pectinase activity is used to perform enzyme treatment at a concentration of 0.1% to 10% to beans. Method. The method for producing beans according to any one of claims 1 to 3, wherein the beans are any one or more selected from soybeans, azuki beans, black beans and golden toki beans.