JP7044731B2 - How to make dried bean paste - Google Patents

Description

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

Azuki (adzuki bean, Vigna angularis) is used as a material for a wide range of foods such as sweet bean, soup powder, zenzai, and yokan. Azuki beans are traditionally processed into bean paste or bean paste. Dried bean paste called bleached bean paste has also been used as a processed food for azuki beans for a long time (see Patent Document 1). Such processing into strained bean paste, bean paste, and dried bean paste may be performed in the same manner for other beans such as cowpea and Kintoki beans.

A general method for producing dried bean paste is represented, for example, as a schematic process diagram of FIG. After soaking the red beans (raw beans) in water, they are heated and steamed (beans are cooked), the red beans are ground and the particle size is adjusted by sieving, and the dried beans are completed through the steps of exposure, dehydration, and drying. As described above, it takes a lot of time and effort to manufacture raw bean paste (see Patent Document 2 and the like). Not only that, raw bean paste has a lot of water and is difficult to store, and it is easy to spoil. On top of that, it requires a manufacturing environment and costs, including special equipment for drying.

In addition, in the production of this dried bean paste, the broth is discarded during steaming (bean cooking). This broth contains azuki bean seed coat and components eluted from the inside as lye. Therefore, in order to suppress the unpleasant taste caused by the lye, the lye is removed by discarding the lye (boiled juice) and adding new water or hot water through the steaming of azuki beans. The process of discarding the broth is called "astringent cutting" and is indispensable for the production of processed products made by boiling azuki beans.

The presence of an antitumor component (see Patent Document 3), an antiallergic component (see Patent Document 4), and an anti-osteoporosis component (see Patent Document 5) was clarified in the adzuki bean broth. However, since the azuki bean broth (boiled soup) is discarded, the functional components eluted from the azuki bean seed coat and the inside have not been fully utilized. Even when producing processed products made by boiling beans other than adzuki beans, it is considered that the utilization of functional ingredients is similarly insufficient.

As disclosed in Patent Documents 3 to 5, although the existence of the functional component in adzuki bean was confirmed, the component in adzuki bean could not be effectively utilized by the conventional manufacturing method. Based on this point, we have sought to improve the heating and processing of adzuki beans so that the ingredients contained in the original adzuki beans can be retained in the adzuki bean food after heat processing as much as possible.

Further, since the BOD (Biochemical oxygen demand) of the wastewater of azuki bean broth is high and the environmental load is large, wastewater treatment is required. Therefore, reducing the burden of wastewater treatment has become a major issue. Therefore, it has been desired to reduce the environmental load by suppressing the discharge of broth of various beans such as azuki beans as much as possible.

Japanese Unexamined Patent Publication No. 9-238616 Japanese Unexamined Patent Publication No. 11-225697 Japanese Patent No. 4971566 Japanese Patent No. 6023398 Japanese Patent No. 6031328

The present invention has been made in view of the above points, and while simplifying the manufacturing process, it retains the functional components contained in beans themselves such as azuki beans and reduces the processing burden of bean broth. Provided is a method for producing dried bean, which is possible.

That is, the invention of claim 1 is a dipping step of immersing the soaked beans in water to obtain soaked beans, a steaming step of heating the soaked beans and steaming the soaked beans without discarding the broth to obtain steamed beans, and the steaming. The present invention relates to a method for producing dried beans, which comprises a drying step of heating and drying the beans to obtain dried beans, and a crushing step of crushing the dried beans to a predetermined particle size to obtain crushed beans.

The invention of claim 2 relates to the method for producing a dried bean jam 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 a dried bean jam according to claim 1 or 2, which has a sieving step after the crushing step.

According to the method for producing dried beans according to the invention of claim 1, a dipping step of adding water to raw beans and dipping them to obtain soaked beans, and heating the soaked beans and steaming them without discarding the broth to produce steamed beans. A conventional raw bean is made because it includes a steaming step of obtaining, a drying step of heating and drying the steamed beans to obtain dried beans, and a crushing step of crushing the dried beans to a predetermined particle size to obtain crushed beans. It is possible to directly produce dried beans without any problems, and the process is simplified and economical. There is no concern about rotting due to the production of raw beans, and long-term storage is possible. In addition, the broth is not discarded in the steaming process. It is possible to retain the functional ingredients contained in beans such as beans and provide them as more nutritious foods, eliminating the need for wastewater treatment of bean broth and eliminating the burden of wastewater treatment costs. The environmental load can also be significantly reduced. Further, since it is possible to grind to a desired particle size in the grind step, it is possible to provide a dried bean paste according to the required texture such as mouthfeel, other functions, and quality.

In the method for producing a dried bean jam according to the invention of claim 2, in claim 1, since the crushing step is performed by an air flow crusher, the temperature rise is small due to the crushing by the air flow, and the destruction of the bean paste is also reduced. It is possible to obtain high quality dried bean paste.

In the method for producing a dried bean according to the invention of claim 3, since the sieving step is provided after the crushing step in the first or second aspect, the particle size of the dried bean can be adjusted more reliably. Higher quality dried meal can be obtained.

It is a schematic diagram which shows an example of the manufacturing process of the dried bean paste of this invention. It is a schematic diagram which shows the manufacturing process of the conventional traditional dried bean paste.

The method for producing a dried bean jam of the present invention will be described in order with reference to the schematic process diagram of FIG. The method for producing dried bean of the present invention comprises producing dried bean using various beans such as adzuki beans, cowpea, and Kintoki beans as raw beans, and includes a dipping step, a steaming step, a drying step, and a crushing step. including. In this method for producing dried bean paste, raw beans are first selected so as to have a uniform size, shape, color, etc., and then washed with water as appropriate. In the following description, it is assumed that azuki beans (Azuki, adzuki bean, Vigna angularis) are used as raw material beans. The adzuki beans (raw materials) used are adzuki beans whose water content has been reduced to 10 to 17% by natural drying after harvesting, and are in a form that is generally distributed.

The dipping step is a step of obtaining soaked adzuki beans (soaked beans) by adding water to the selected and washed azuki beans (raw beans) and immersing them in water. Soaked azuki beans are azuki beans in a state in which dried azuki beans (raw beans) are swollen by being immersed in water. The swelling rate of the soaked red beans is preferably 1.4 times to 1.6 times, for example. The soaking time is appropriately adjusted depending on the season, temperature, variety of raw beans, drying condition of raw beans, and the like. Usually, adzuki beans are hydrated for 5 minutes to 20 hours. The amount of water added to the azuki beans is not particularly limited, but it is preferable to consider that if the amount of water added is excessive, the heating time in the steaming step described later will increase.

The steaming step is a step of heating soaked azuki beans (soaked beans) and steaming them without discarding the broth to obtain steamed azuki beans (steamed beans). In the steaming step, first, heating is performed to boil the broth of the soaked azuki beans. During this heating, if azuki beans are heated rapidly, the azuki bean grains are likely to burst and charring is likely to occur. Therefore, it is boiled for 15 to 30 minutes with medium heat energy so that the occurrence of charring and simmering is suppressed during heating. As a result, it is possible to distribute water to the particles inside the azuki bean while suppressing the rupture (collapse) of the azuki bean particles.

Subsequently, simmering is performed while maintaining the product temperature (for example, about 95 to 100 ° C.). At this time, conventionally, the broth is discarded (astringent cutting) and new water or hot water is additionally added, but in this steaming step, the broth is not discarded and heating is continued. Therefore, the water content of the broth is absorbed by the azuki beans together with the functional components eluted in the broth as it evaporates. At that time, it is preferable that the surface of the steamed red beans is in a state where the dampness is removed from the viewpoint of the treatment efficiency of the drying step described later. The guideline for the heating time is generally determined by the time when the water content of the broth decreases. If it is a short time, it will not evaporate sufficiently. By this simmering, the particles inside the azuki beans are sufficiently heated and the azuki beans become edible. Then, simmering is performed until most of this broth is evaporated or absorbed. Therefore, the components of the azuki beans themselves contained in the broth can be retained. At the time of this ripening, heating is performed with the same heat energy as when the broth is boiled, or with a higher heat energy than when the broth is boiled. This makes it possible to simmer efficiently.

As described above, in the steaming step, by simmering the soaked azuki beans without discarding them, it is possible to effectively utilize the functional components of the azuki beans contained in the conventionally discarded azuki beans. In particular, when the soaked azuki beans are heated, they are boiled while avoiding rapid heating, which makes it less likely that they will be burnt or crumbled during heating. Be promoted. If necessary, the steamed red beans may be steamed for about 10 to 20 minutes. By steaming the steamed red beans, uneven cooking of the steamed red beans is eliminated.

The drying step is a step of heating and drying steamed azuki beans (steamed beans) to obtain dried azuki beans (dried beans). In this drying step, a drying process is performed by an appropriate heating method such as hot air drying or drying by indirect heating. At that time, if necessary, the azuki beans may be agitated to such an extent that they are not crushed or burst, or may be heated in a reduced pressure atmosphere. The heating time for drying is appropriate depending on the season, the temperature, the amount of azuki beans to be heated, and the like. Further, since the surface of the steamed azuki beans to be heated is in a state where the dampness is removed, the heating time is shortened. The dried red beans obtained in this drying step are dried to a water content of 15% or less, more preferably 10% or less. The bitterness can be suppressed by continuously heating in the drying step after boiling (heating after boiling) in the steaming step.

The crushing step is a step of crushing dried azuki beans (dried beans) to a predetermined particle size to obtain crushed azuki beans (crushed beans). For the ground red beans, for example, it is preferable to adjust the average particle size (cumulative 50%) to 70 to 100μ. The range of this average particle size is about the same as that of general dried bean paste, and the same quality of mouthfeel as that of general dried bean paste can be obtained. In this crushing step, it is easier to crush properly if the dried red bean grains remain. Therefore, by suppressing the azuki bean from collapsing in the steaming step and treating it, the dried azuki bean can be easily and surely crushed in the crushing step.

In the crushing step, dried azuki beans can be crushed by an appropriate crushing method, but it is particularly preferable that the dried azuki beans are crushed by an air flow crusher. In airflow crushing, raw azuki beans are put into the vortex of the airflow generated in the crushing chamber of the airflow crusher, and the raw azuki beans collide with each other and crush. This is a pulverization method in which the particle size is made finer and pulverized in order from to fine powder. Examples of the airflow crusher include various devices such as a jet mill disclosed in Japanese Patent Application Laid-Open No. 2007-275894 and an airflow type crusher disclosed in JP-A-2011-206621. In the case of the jet mill described above, a gas such as compressed air is injected into the crushing chamber of the device to generate an airflow vortex. Further, in the case of the airflow type crusher, a rotary blade such as a fan is provided in the crushing chamber, and the rotary blade generates an airflow vortex.

The advantage of the airflow crushing method (airflow crusher) is that the object to be crushed (dried red beans) does not come into contact with the crushed portion in the device. In other crushing such as a cutting mill, contact between the object to be crushed and the crushing blade, the wall surface of the device, or the like is inevitable. However, according to the air flow crushing method, since the objects to be crushed on the air flow collide with each other, the mixing of the objects other than the objects to be crushed can be suppressed as compared with other crushing methods. Another advantage is that the particle size distribution of the pulverized material produced by pulverization is relatively uniform. For example, when comparing the particle size distributions of the airflow crusher and the cutting mill, in the pulverization using the airflow crusher, the particle size distribution is gathered on the small particle size side, and the distribution is small. Therefore, a relatively small-diameter crushed product (crushed azuki beans) suitable for general dried bean paste can be easily and surely obtained. In addition, since the crushing is performed by the air flow, the temperature rise is small, the destruction of the bean particles is reduced, and high-quality dried bean paste can be obtained. Therefore, the use of an airflow crusher is preferable from the viewpoint of stabilizing the quality of crushed azuki beans.

The method for producing dried bean paste of the present invention includes, if necessary, a sieving step for removing unground or larger than specified azuki bean debris after the crushing step and for aligning the grain size of the crushed azuki beans after crushing. Here, the ground red beans are passed through a 20-mesh to 50-mesh sieve with an appropriate opening. The standard of the sieve used conforms to JIS Z 8801-1 (2006). By performing the sieving step after the crushing step, the particle size of the crushed azuki beans can be adjusted more reliably, and a higher quality dried bean can be obtained.

[Manufacturing of dried bean paste]
Dried bean paste made from azuki beans was produced according to the production method of FIG. 1 and its description. First, 10 kg of azuki beans after sorting and washing were dipped in 14 kg for 13 to 15 hours to obtain soaked azuki beans (immersion step). The swelling rate of the soaked red beans was 1.4 to 1.6 times.

Next, the soaked red beans were heated for 20 minutes using a jacket-type kettle to boil the broth, and the broth was boiled for 20 minutes while maintaining the product temperature of 100 ° C., and all the broth was absorbed to obtain steamed red beans (steamed red beans). Process).

Subsequently, the steamed azuki beans are housed in a spherical mesh (a colander shape), transferred from the bottom of the container to a drying kettle capable of supplying hot air, and hot air of 120 to 180 ° C is supplied from the bottom of the kettle to make the steamed azuki beans. The mixture was heated for 140 minutes while spraying to obtain dried red beans having a water content of about 8% (drying step).

Next, the dried azuki beans were crushed using an air flow type crusher to obtain crushed azuki beans (crushing step). When the particle size distribution of the obtained crushed red beans was measured by a laser diffraction / scattering method using a known laser diffraction / scattering type particle size / particle size distribution measuring device, the maximum particle size (cumulative 100%) was 352 μm, and the average grain size was 352 μm. The diameter (cumulative 50%) was 89.1 μm. Further, the crushed azuki beans were sieved by a sieve of 50 mesh (opening 300 μm) according to JIS Z 8801-1 (2006), and the grains on the larger side were removed to obtain dried azuki beans (sieving step).

As described above, the method for producing a dried bean paste of the present invention includes a dipping step, a steaming step, a drying step, and a crushing step, and if necessary, has a sieving step. That is, the step of producing raw bean paste, which is different from the conventional method for producing dried bean paste, is unnecessary, and the dried bean paste can be directly produced. Therefore, the process can be simplified and economical, there is no concern about spoilage or increase in the number of bacteria due to the production of raw bean paste, the water content can be reduced, and long-term storage is possible.

In particular, by steaming the soaked beans without discarding the broth in the steaming step, the functional components of the beans contained in the broth are not discarded, and it becomes possible to retain more of the original functional components of the beans. Therefore, it is possible to retain almost all the functional components contained in the beans themselves such as azuki beans, and it is possible to provide the food as a more nutritious food. In addition, since the broth is steamed without being discarded, the disposal of the broth can be omitted, the wastewater treatment of the bean broth is not required, the wastewater treatment cost is not burdened, and the environmental load is greatly reduced. be able to.

In addition, the particle size of the dried bean paste, which has a great influence on the sensory evaluation of the product, can be arbitrarily adjusted in the pulverization step. At that time, by performing the crushing step with an air flow crusher, it is possible to easily and surely adjust the particle size within a predetermined range. Therefore, 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.

The dried bean paste produced in this way retains the pectic substances contained in the broth as well as the bean particles remaining, so that it is possible to obtain jam-like stickiness while having the texture of the bean paste. In addition, as with the conventional bleached bean paste, it can be made into a kneaded bean paste by adding hot water or the like.

According to the method for producing dried bean paste of the present invention, the amount of components contained in the finally finished dried bean paste can be increased as compared with the conventional method, and the beans can be crushed to a predetermined desired particle size. Since it is possible, it is useful as a more nutritious food, and it is possible to provide a wide range of dried bean paste according to the required texture, etc., and create new dried bean paste with enhanced functionality. be able to. In addition, it is economical because it does not require the production of raw bean paste and the process can be simplified, and it is possible to reduce the environmental load and wastewater treatment cost by draining the soybean paste.

Claims (3)

The soaking process to obtain soaked beans by adding water to the raw beans and soaking them,
The steaming step of heating the soaked beans and steaming them without discarding the broth to obtain steamed beans, and
The drying step of heating and drying the steamed beans to obtain dried beans,
A method for producing dried bean paste, which comprises a crushing step of crushing the dried beans to a predetermined particle size to obtain crushed beans. The method for producing a dried bean jam according to claim 1, wherein the crushing step is performed by an air flow crusher. The method for producing a dried bean paste according to claim 1 or 2, which comprises a sieving step after the crushing step.

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