JP6804480B2 - How to make dried bean paste - Google Patents

Description

The present invention relates to a method for producing dried bean paste.

Dried bean paste is also called bleached bean paste, and has been used for a long time as a material for a wide range of foods such as sweet bean paste, soup powder, and yokan (see Patent Document 1 and the like). Traditionally, dried bean paste is made by boiling the raw azuki beans softly, crushing them, straining them to remove the skin, and then drying them into powder.

A general method for producing dried bean paste will be described with reference to FIG. It takes a lot of time and effort to produce raw bean paste (see Patent Document 2 etc.) in the order of soaking the raw azuki beans in water → steaming (cooking beans) → grinding → sieving → bleaching → dehydration → drying. Not only that, raw bean paste has a lot of water and is difficult to store, and it easily spoils. On top of that, it requires a manufacturing environment and costs that include special equipment for drying.

As a result of diligent research and development to improve such a general method for producing dried bean paste at once, the present inventor can obtain dried bean paste having an arbitrary particle size without producing raw bean paste. We have found a completely new method that can be done.

Japanese Unexamined Patent Publication No. 9-238616 Japanese Unexamined Patent Publication No. 11-225697

According to the present invention, dried bean paste particles having a predetermined particle size are directly produced from pregelatinized raw azuki beans without producing raw bean paste. Since the conventional production process of raw bean paste can be omitted, the process can be simplified and economical. Since it is a target and does not produce raw bean paste, there is no concern about rotting of raw bean paste and increase in the number of bacteria, water can be reduced, long-term storage is possible, and azuki beans made by using whole raw azuki beans It proposes a method for producing dried red bean paste that contains a large amount of active ingredients. The present invention also proposes a manufacturing method capable of obtaining dried bean paste having an arbitrary particle size as needed.

That is, the invention of claim 1 is a step of immersing the raw material pea in water, a step of steaming the water-immersed raw material pea, a step of drying the pea after the steaming step, and a step of crushing the pea to a predetermined particle size after the drying step. The present invention relates to a method for producing a dried bean paste, which comprises a step of making a dried bean paste.

The invention of claim 2 relates to the method for producing dried bean paste according to claim 1, wherein the crushing step is performed by an air flow crusher.

The invention of claim 3 relates to the method for producing dried bean paste according to claim 1 or 2, wherein the dried bean paste has a particle size of 70 to 100 μm.

The invention of claim 4 relates to the method for producing dried bean paste according to any one of claims 1 to 3, which has a sieving step after the crushing step.

According to the method for producing dried azuki beans according to the invention of claim 1, a step of immersing the raw azuki beans in water, a step of steaming the raw azuki beans soaked in water, a step of drying the azuki beans after the steaming step, and a step of drying the azuki beans after the drying step. Since it relates to a method for producing dried azuki beans, which comprises a step of crushing azuki beans to a predetermined particle size, it is possible to directly produce dried azuki beans without making conventional raw azuki beans, so that the process can be simplified. Since it is economical and does not produce raw azuki beans, there is no concern about rotting of raw bean or an increase in the number of bacteria, water can be reduced, long-term storage is possible, and the whole raw azuki beans are used. It is possible to provide a dried bean product containing a large amount of the active ingredient of azuki beans, and there is no residue and no burden on the environment. Further, since it is possible to grind to a desired particle size in the crushing step, it is possible to provide a dried bean paste according to the required texture such as mouthfeel, other functions, and quality.

In the production method according to the invention of claim 2, since the crushing step is performed by an air flow crusher in claim 1, the particle size of crushing can be easily adjusted and for crushing by air flow. It is possible to obtain high-quality dried bean paste with less temperature rise and less destruction of bean particles.

In the production method according to the invention of claim 3, since the particle size of the dried bean paste is pulverized at 70 to 100 μm in claim 1 or 2, the so-called raw bean paste (koshian) of the conventional production method is used. With the same particle size as the produced dried bean paste (bleached bean paste), it is possible to obtain the same quality such as mouthfeel.

Further, in the production method according to the invention of claim 4, since the sieving step is provided after the crushing step in any one of claims 1 to 3, the particle size of the dried bean paste can be adjusted more reliably. It is possible to obtain a higher quality dried bean paste.

It is the schematic which shows an example of the manufacturing process of the dried bean paste of this invention. It is the schematic which shows the manufacturing process of the conventional traditional dried bean paste. It is a particle size distribution map of the dried bean paste when it was crushed by the air flow crusher in the drying step of the present invention. It is a particle size distribution map of dried bean paste by the conventional manufacturing method. It is a comparison table of the particle size of the dried bean paste and the state and texture of the bean paste.

Explaining an example of the method for producing a dried bean paste of the present invention, as defined as the invention of claim 1 and shown in the schematic diagram of FIG. 1, the present invention includes a step of immersing the raw material red beans in water and the water immersion. It is characterized by including a step of steaming the raw material red beans in a steamer, a step of drying the small beans after the steaming step, and a step of crushing the small beans to a predetermined particle size after the drying step. Each step will be described below.

First, the water-immersion process of the raw material pea is described. The raw material pea is a dried pea that is generally distributed, and the water immersing step is to immerse the dried raw material candy in water. It is a pretreatment process of raw material red beans for. The soaking time is appropriately adjusted depending on the season, temperature, azuki bean variety, azuki bean drying condition, and the like. By the way, the water content of the dried azuki beans in the example is about 15%, and the weight is swelled to about twice in the water immersion step.

The steaming step is a step of steaming the raw azuki beans soaked in water, and is performed by a means such as a conventionally known steamer. The steaming step is a step of softly pregelatinizing the raw azuki beans as food, and is carried out at 100 ° C. for 30 minutes in the example. Since this steaming step is heating with steam, the water content of the azuki beans is not significantly increased unlike the conventional heating in hot water (steaming), so that the shape of the azuki beans is maintained without collapsing. Normally, azuki beans are hydrated and steamed, but the broth generated at that time contains abundant minerals, polyphenols, etc., but since the broth is discarded, they will be lost, but in the steaming process Are likely to remain.

The drying step is a step of drying the steamed azuki beans, for example, drying with hot air in a conventionally known dryer. In the present invention, the raw adzuki beans that have completed the steaming process can be put into the dryer as they are. Then, it is dried to a water content of about 3 to 15% for pulverization in the next step. The dryer may have a rotating or oscillating function.

The crushing step is a step of crushing the raw azuki beans dried by the drying step to a predetermined particle size as a dried bean paste. This crushing step is preferably performed by an airflow crusher as defined in the invention of claim 2. When the crushing step is carried out by an air flow crusher, as shown in FIG. 3, the particle size of the crushing can be easily and surely adjusted, the temperature rise is small due to the crushing by the air flow, and the destruction of the particles is reduced. High quality dried particles can be obtained.

Airflow crushing is a phenomenon in which azuki beans, which are the raw material, are put into the vortex of the airflow generated in the crushing chamber of the crushing device, and the raw azuki beans collide with each other and crush. It is a crushing method that finely pulverizes. Examples of the airflow crusher include various devices such as a jet mill disclosed in Japanese Patent Application Laid-Open No. 2007-275549 and an airflow crusher disclosed in JP-A-2011-206621.

FIG. 3 is a particle size distribution diagram of the airflow type crusher, and is a measurement result by a laser diffraction / scattering type particle size / particle size distribution measuring device (manufactured by Microtrack Bell Co., Ltd., MT3300). The average particle size was defined as the particle size at an integrated value of 50% in the particle size distribution obtained by the laser diffraction / scattering method using the same measuring device.

The particle size distribution map (FIG. 3) of the airflow crusher had a single peak, and the average particle size (cumulative 50%) was about 80 μm. The crushing using an air flow type crusher is excellent in the uniformity of the red bean powder produced by the crushing, the small variation, and the fineness of the particles. In particular, since a relatively homogeneous red bean powder can be obtained by a single crushing treatment, the advantage of airflow crushing is great.

Here, in comparison with the conventional method for producing raw bean paste (koshian), as shown in FIG. 2, the conventional method is steamed, so-called bean paste, in which the contents are softened and the skin is torn. In the conventional manufacturing method, after steaming, the beans are crushed and crushed to the extent that they are not mashed in order to separate them into bean paste and contents (koshian = raw bean paste). Then, the bean paste that has been dehydrated through subsequent sieving and bleaching becomes raw bean paste, which is dried by drying, but it is not considered to adjust the particle size. The average particle size (cumulative 50%) of general dried bean paste is about 90 μ (80 to 100 μ).

By the way, as defined as the invention of claim 3, as shown in FIG. 4, the dried bean paste having a particle size of 70 to 100 μm pulverized was produced by the conventional production method described above. Since the particle size is the same as that of dried red bean paste, it is possible to obtain a product that is comparable in texture to conventional products. In addition, in the present invention, those having a particle size range of azuki beans are retained without breaking the compound grain structure of azuki beans, and high-quality dried azuki beans can be obtained.

Further, as defined as the invention of claim 4, since the sieving step is provided after the crushing step, the particle size of the dried bean paste can be adjusted more reliably, and a higher quality dried bean paste can be obtained. Obtainable. The sieving step can be performed by a known classification device.

According to the present invention, the particle size of the dried bean paste can be arbitrarily adjusted in the pulverization step. The particle size of dried bean paste has a great influence on the sensory evaluation of the product. Further, by airflow pulverization or the like, it is possible to make the particle size distribution within a predetermined range. Furthermore, the crushing process affects the gelatinization of starch granules and the texture of the finished product. As described above, according to the present invention, a wide range of selections can be made according to the sensory evaluation of dried bean paste, the evaluation of taste preference, the evaluation of texture, the evaluation of throat, the evaluation of appearance, and the like. Further, in the present invention, since it is possible to use the whole including the azuki bean skin, it is possible to effectively utilize the ingredients.

As described above, the present invention can directly produce dried bean paste without making raw bean paste, so that the process can be simplified and economical, there is no concern about putrefaction, and long-term storage is possible. , It is possible to provide a dried bean paste product containing a large amount of the active ingredient of azuki beans by using the whole raw azuki beans. In addition, since it is possible to grind to a predetermined desired particle size in the crushing process, it is possible to provide a wide range of dried bean paste according to the required texture and the like. Can produce a variety of red bean foods.

Claims (4)

It includes a step of immersing the raw material pea in water, a step of steaming the water-immersed raw material pea in a steamer, a step of drying the pea after the steaming step, and a step of crushing the pea into a predetermined particle size after the drying step. The characteristic method of making dried bean paste. The method for producing dried bean paste according to claim 1, wherein the crushing step is performed by an air flow crusher. The method for producing dried bean paste according to claim 1 or 2, wherein the dried bean paste has a particle size of 70 to 100 μm. The method for producing dried bean paste according to any one of claims 1 to 3, which comprises a sieving step after the crushing step.

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