JP7122275B2 - Manufacturing method of strained bean paste food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing strained bean paste food.

Adzuki beans (Vigna angularis) are used as ingredients for a wide variety of food products, including sweet bean paste, sweet red bean paste, red bean paste, and yokan. Adzuki beans are traditionally often processed into strained bean paste or coarse bean paste. For strained bean paste, the texture of the bean paste particles on the tongue is used as a standard for quality. In addition, for tsubu-an, the remaining husks are used as a standard for good quality. Such processing into strained bean paste and coarse bean paste may also be carried out in the same way for other beans such as cowpeas and red kidney beans.

During processing of adzuki beans, raw adzuki beans are heated in hot water until they are sufficiently softened. Such heating is also referred to as steaming or boiling. At that time, the components eluted from the seed coats and insides of the adzuki beans become lye. Therefore, in order to suppress the unpleasant taste caused by the lye, the lye is removed by discarding the broth (boiling juice) and adding new water or hot water during the steaming of the adzuki beans. The process of discarding the broth is called "astringency cutting" or the like. The process is disclosed in, for example, a method for boiling beans (Patent Document 1), a method for producing grainy bean paste (Patent Documents 2 and 3), and a method for producing bean paste with excellent adzuki bean flavor (Patent Document 4). there is Seasonings such as sugar are then added to the azuki beans that have undergone the process of 'astringency cutting', and the beans are further steamed until the taste is absorbed throughout.

When manufacturing strained bean paste, a processing process is represented as a schematic process drawing of FIG. 2, for example. After adding water to adzuki beans (raw beans), it is heated. Then, the azuki bean broth (adzuki bean broth) is discarded to remove astringency, and after the azuki beans are ground while adding water, seed coats and the like are discarded by sieving, and the remaining bean paste particles are exposed to water for dehydration. After that, it is sweetened and boiled down to make a strained bean paste food. Thus, the process of removing astringency was indispensable when manufacturing processed products made by boiling adzuki beans.

It has become clear that red bean broth contains an anti-tumor component (see Patent Document 5), an anti-allergic component (see Patent Document 6), and an anti-osteoporosis component (see Patent Document 7). However, since the adzuki bean broth (boiled juice) is discarded as in the manufacturing method disclosed in each of the above-mentioned patent documents, the functional ingredients eluted from the seed coat and inside of the adzuki bean have not been fully utilized. In the case of manufacturing processed products made by boiling beans other than adzuki beans, it is considered that utilization of functional ingredients is similarly insufficient.

As disclosed in Patent Documents 5 to 7, although the presence of functional ingredients in adzuki beans was confirmed, conventional production methods such as Patent Documents 1 to 4 failed to effectively utilize the ingredients in adzuki beans. Based on this point, the ingredients contained in the original azuki bean are retained as much as possible in the azuki bean food after heat processing, and the appropriate Brix value is adjusted so that the flavor of the azuki bean is not affected. I've been looking for improvements.

Furthermore, the BOD (Biochemical Oxygen Demand) of the waste water from adzuki bean broth is high, and the waste water treatment is necessary because of the high environmental load. Therefore, reducing the burden of wastewater treatment has become a major issue. Therefore, it has been desired to reduce the environmental load by minimizing the discharge of the broth of various legumes including adzuki beans.

JP-A-60-149353 JP-A-2000-236832 JP-A-2000-236833 JP 2011-234635 A 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 it is possible to adjust the Brix value to an appropriate value while maintaining the functional ingredients contained in the beans themselves, including adzuki beans, and to reduce the processing burden of the bean broth. To provide a method for producing strained bean paste food.

That is, the invention of claim 1 comprises a hydrating step for obtaining hydrated beans by adding water to the raw beans, heating the hydrated beans to boil the broth for 15 to 30 minutes, and continuing or adding heating to boil the broth. A steaming process of obtaining steamed beans by further heating for 15 to 25 minutes at the heat energy at the time of boiling or less after boiling without discarding to evaporate or absorb the broth into the red beans, and adding sugar to the steamed beans. A pickling step of obtaining honey-pickled beans by permeation, a separation step of separating the honey-pickled beans into bean paste particles and seed coats with a sieve, a grinding step of grinding the seed coats to obtain seed coat particles, A mixing step of mixing the bean paste particles and the seed coat particles to obtain a mixed bean paste, heating the mixed bean paste to a product temperature of 100°C or higher while stirring, and further heating and stirring while maintaining the product temperature of 100°C or higher to Brix. A method for producing strained bean paste food, characterized by comprising a boiling process for obtaining strained bean paste food with a value of 55% or more.

According to the method for producing a strained bean paste food according to the invention of claim 1, a hydrating step of adding water to the raw beans to obtain hydrated beans, heating the hydrated beans and boiling the broth over 15 to 30 minutes, and continuing the heating. a steaming step of additionally boiling the broth without discarding the broth to evaporate or absorb the broth into the adzuki beans, and then further heating for 15 to 25 minutes at a heat energy equal to or lower than that of the boiling to obtain steamed beans; A pickling step of adding sugar to the steamed beans and permeating them to obtain pickled beans, a separation step of separating the pickled beans into bean paste particles and seed coats with a sieve, and grinding the seed coats to obtain seed coat particles. A grinding step, a mixing step of mixing the bean paste particles and the seed coat particles to obtain a mixed bean paste, heating the product temperature to 100 ° C. or higher while stirring the mixed bean paste, and maintaining the product temperature of 100 ° C. or higher. Furthermore, since it is provided with a boiling process to obtain a strained bean paste food with a Brix value of 55% or more by heating and stirring, it is difficult to cause scorching or collapse during heating, and functional ingredients contained in beans such as adzuki beans themselves. It is possible to appropriately adjust the Brix value while enhancing the nutritional value by promoting retention of be able to.

BRIEF DESCRIPTION OF THE DRAWINGS It is a schematic process drawing of the manufacturing method of the strained bean paste food of this invention. It is a schematic process drawing of the manufacturing method of the conventional strained bean paste food.

The method for producing the strained bean paste food of the present invention will be described in order using the schematic process diagram of FIG. 1 . The method for producing a strained bean paste food of the present invention is to manufacture a strained bean paste food using various beans such as adzuki beans, cowpeas, red kidney beans as raw material beans, and includes a water adding step, a steaming step, a pickling step, and a separating step. , a grinding step, a mixing step, and a boiling down step. In the method for producing the strained bean paste food, first, the raw beans are sorted so that the size, shape, color, etc. are within a uniform range, and are appropriately washed with water. In the following explanation, it is assumed that adzuki beans (Vigna angularis) are used as raw beans. The adzuki bean (raw material) used is the adzuki bean whose moisture content has been reduced to 10 to 17% by natural drying after harvesting, and is in a form generally distributed.

The hydrating step is a step of adding water to the selected and washed adzuki beans (raw beans) to obtain hydrated adzuki beans (hydrated beans). The hydrated adzuki bean is an adzuki bean in a state of being swollen by adding water to the dried adzuki bean (raw material bean). The swelling rate of the hydrated adzuki bean is, for example, preferably 1.5 times or more, more preferably 1.8 times or more. The duration of adding water is appropriately adjusted depending on the season, temperature, the variety of raw beans, the dryness of the raw beans, and the like. Usually, adzuki beans are hydrated for 5 minutes to 20 hours. Moreover, immersion is also included in adding water. The amount of water added to the azuki beans is not particularly limited, but it is preferable to take into account that an excessive amount of water increases the heating time of the steaming step described later.

The steaming step is a step of heating hydrated adzuki beans (hydrated beans) and steaming them without discarding the broth to obtain steamed adzuki beans (steamed beans). In the steaming process, first, the broth of the hydrated adzuki beans is heated to boil. During this heating, if the azuki bean is heated rapidly, the adzuki bean grains are likely to burst, and scorching is likely to occur. Therefore, in order to suppress the occurrence of scorching and collapsing during heating, medium heat energy is used for 15 to 30 minutes to boil. As a result, it is possible to spread moisture to the starch particles inside the adzuki beans while suppressing the bursting of the adzuki bean grains.

Subsequently, boiling is performed while maintaining the product temperature (approximately 100°C). At this time, conventionally, the broth is discarded (drainage) and new water or hot water is added, but in this steaming process, the broth is not discarded and the heating is continued. Therefore, the water in the broth evaporates and is absorbed by the adzuki beans together with the functional ingredients eluted in the broth. A guideline for the heating time is generally determined by the point at which the water content of the broth decreases. A short time does not result in sufficient evaporation. By this boiling, the starch particles inside the adzuki bean are sufficiently heated to promote gelatinization of the starch, thereby making the adzuki bean edible. Cooking is then carried out until most of this broth is evaporated or absorbed. Therefore, it is possible to retain the components of the adzuki beans themselves contained in the broth. It should be noted that, during this boiling, heating is performed with the same heat energy as when boiling the broth, or with a higher heat energy than when boiling. This allows efficient boiling.

After boiling, the red beans are further heated for 15-25 minutes at slightly lower heat energy (eg, less than the heat energy at boiling) to obtain steamed adzuki beans. This heating after boiling causes the azuki beans to absorb the slightly remaining broth, and promotes the evaporation of water contained in the cooked azuki beans themselves. This promotes retention of the functional ingredients of the adzuki bean. After completion of heating after boiling, the steamed adzuki beans may be steamed for about 10 to 20 minutes, if necessary. Steaming the steamed adzuki beans promotes softening of the steamed adzuki beans.

In this way, in the steaming process, by boiling and ripening the red bean broth without discarding it, it is possible to effectively utilize the functional components of the red beans contained in the broth, which was conventionally discarded. In particular, avoiding rapid heating when heating hydrated adzuki beans and boiling them makes it less likely that they will be scorched or collapsed during heating, and further heating after boiling will help retain the functional ingredients of the adzuki beans. Promoted.

The honey-pickled step is a step of adding sugar to the steamed adzuki beans (steamed beans) and permeating the sugar to obtain honey-pickled adzuki beans (steamed beans). In the honey pickling process, the steamed adzuki beans are first stirred to remove rough heat, and then sugar is added. When the steamed adzuki beans are cooled, they are stirred for about 5 to 15 minutes at a stirring speed of about 10 to 20 rpm. The amount of sugar to be added is appropriately adjusted according to the final degree of sweetness, and is, for example, about 2 to 3 times the weight of the steamed adzuki beans.

When sugar is added to the steamed adzuki beans, stirring is performed to evenly impregnate the sugar into the adzuki beans. Stirring for permeation of sugar is, for example, at a stirring speed of about 10 to 20 rpm for 5 to 15 minutes. Moreover, addition of sugar may be divided into multiple times. When adding sugar in multiple batches, stirring is performed after each addition. The azuki bean is stirred in this manner so that the sugar permeates evenly into the azuki bean, thereby obtaining a honey-pickled azuki bean having a Brix value of 50 to 60%.

The separation step is a step of separating the honey-pickled adzuki beans (honey-pickled beans) into bean paste particles and seed coats through a sieve. The honey-pickled azuki beans obtained in the honey-pickled step are in a state in which the adzuki bean bean paste cells and seed coats are easily separated due to the permeation of sugar through the steaming step. Therefore, the bean paste particles and seed coats can be easily separated by sieving the honey-pickled adzuki beans. The mesh number of the sieve is appropriate depending on the desired size of the bean paste particles after separation, but is preferably about 40 to 60, for example. At the time of separation, the seed coat may contain a part of the hard part of the red bean kernel, etc., but these are separated together with the seed coat.

In the separation of honey-pickled adzuki beans, sieving is performed at a separation rotation speed of 100 to 150 rpm and a processing time of about 30 to 45 minutes while adding water at 800 to 1200 (mL/min). By sieving while adding water in this manner, the honey-pickled adzuki beans are more easily separated. In the sieved honey-pickled adzuki bean, fine bean paste particles are discharged from the sieve, and relatively large seed coats remain and are separated. The size of the separated bean paste particles is about 90 to 110 μm in average particle size.

The grinding step is a step of grinding the seed coat obtained in the separation step to obtain seed coat particles. Since adzuki bean seed coats contain various active ingredients, it is required to effectively utilize them without disposing of them. However, seed coats that have just been separated from bean paste particles are grainy, and if they are used as they are in strained bean paste foods, the texture of the seed coats remains, which is not preferable. Therefore, in the grinding step, the bean paste is ground to a size similar to that of the bean paste particles. The seed coat is ground at a clearance of 20 to 30 μm, a rotation speed of 70 to 100 rpm, and a processing time of about 40 to 60 minutes while adding water at 200 to 300 (mL/min). As a result, seed coat particles prepared to have an average particle size (90 to 110 μm) similar to that of bean paste particles can be obtained.

The mixing step is a step of mixing the bean paste particles obtained in the separation step and the seed coat particles obtained in the grinding step to obtain a mixed bean paste. In the mixing step, the bean paste particles and the seed coat particles are stirred until they are evenly mixed, and a moderately loosened mixed bean paste is obtained. Since the bean paste particles and seed coat particles are approximately the same size, the average particle size of the mixed bean paste is about 100 μm.

The boiling down step is a step of boiling down the mixed bean paste while stirring to obtain a strained bean paste food. The mixed bean paste has a Brix value lower than that of the honey-pickled adzuki bean obtained in the honey-pickled step (for example, Brix value: about 40%) by adding water in the separation step and the grinding step. Therefore, by boiling down the mixed bean paste, the Brix value is adjusted to 55% or more, more preferably 60% or more.

In the boiling process, the mixed bean paste is stirred at a rotation speed of 10 to 20 rpm and heated so that the product temperature is 100° C. or higher. This heating is preferably done with relatively high thermal energy. The heating time for reaching the product temperature to 100° C. is appropriate depending on the season, air temperature, amount of mixed bean paste to be heated, etc., but is, for example, about 30 to 40 minutes.

Next, while maintaining the product temperature at 100° C. or higher, the mixture is further heated and stirred to adjust to the desired Brix value. The heat-stirring treatment time is appropriate depending on the desired Brix value, season, temperature, type of adzuki beans, dryness of the adzuki beans, and the like, and is, for example, 40 minutes or longer, more preferably 55 minutes or longer. By further heating and stirring after reaching a product temperature of 100°C, a strained bean paste food having a Brix value of 55% or more can be obtained. The strained bean paste food is appropriately annealed and then packaged.

In the method for producing the strained bean paste food of the present invention, separate devices may be used for each of the hydration step, steaming step, pickling step, separation step, grinding step, mixing step, and boiling down step. It is preferable to use an apparatus that can handle multiple steps. For example, a steaming step, a pickling step, a mixing step, and a boiling down step can be carried out using a stirring device having a heating function (a heating stirring device such as a jacket-type kettle). If a plurality of processes are carried out by the same apparatus in this way, the equipment can be simplified, and the space of the work place can be saved, and costs such as equipment costs can be reduced. In addition, by carrying out continuous processes such as the steaming process and the pickling process, or the mixing process and the boiling down process in the same apparatus, the labor of transporting the materials can be omitted, and the workability can be improved. .

[Manufacturing strained bean paste food]
A strained bean paste food was produced using adzuki beans as a raw material according to the production method shown in FIG. 1 and its explanation. First, 252 kg of water was added to 84 kg of adzuki beans after sorting and washing, and soaked for 12 to 20 hours to obtain hydrated adzuki beans (hydration step). The swelling rate of this hydrated adzuki bean was 1.8 times or more.

Next, using a jacket-type pot, heat the hydrated adzuki beans for 22 minutes (steam pressure introduced into the pot: 0.14 MPa) to bring the broth to a boil. After boiling for 18 minutes (steam pressure 0.2 MPa) and further heating for 18 minutes (steam pressure 0.06 MPa), the adzuki beans were allowed to stand for 20 minutes and steamed to obtain steamed adzuki beans (steaming step).

After stirring the steamed adzuki beans at 15 rpm for 10 minutes, 120 kg of sugar was added and stirred at 15 rpm for 10 minutes. Adzuki beans were obtained (honey pickling process).

The honey-pickled adzuki beans were transferred to a sieve of 40 to 60 mesh and treated at a separation rotation speed of 120 rpm for 37 minutes while adding water at 1000 mL/min to separate the bean paste particles and seed coats (separation step). The separated bean paste particles had an average particle size of 92.88 μm and a Brix value of 52.5%. Also, the Brix value of the seed coat was 39%.

The separated seed coats were transferred to a grinding apparatus prepared to have a clearance of 25 μm, and treated at a rotation speed of 80 rpm for 50 minutes while adding water at 250 mL/min to obtain seed coat particles having an average particle size of 91.64 μm (grinding step).

The bean paste particles and seed coat particles were introduced into a jacket-type pot and mixed until evenly mixed to obtain a mixed bean paste (mixing step). The mixed bean paste had a product temperature of 34° C. and a Brix value of 42%. Subsequently, while stirring at a rotation speed of 15 rpm, the product temperature of the mixed bean paste is heated to 100 ° C. or higher (steam pressure 0.2 MPa), and while the product temperature is maintained at 100 ° C. or higher, the mixture is further heated and stirred to boil down, and the Brix value is 60. % strained bean paste food was obtained (boiling process). Product temperature of the mixed bean paste for each total heating time (minutes) from the start of heating to the end of the boiling process (when the Brix value reaches 60%) and the heating time (minutes) from the product temperature reaching 100 ° C to the end (°C) and changes in Brix value (%) are shown in Table 1.

As shown in Table 1, the product temperature of the mixed bean paste reached 100°C after 35 minutes from the start of heating. The Brix value of the mixed bean paste at this point was 47%. Since the Brix value of the mixed bean paste was insufficient, the product temperature was kept at 100 ° C. and further heated and stirred. 57%. When the heating and stirring was further continued, the Brix value reached 60% 57 minutes after the product temperature reached 100°C, which was 92 minutes after the start of heating. In this way, after the product temperature of the mixed bean paste reaches 100 ° C., the product temperature is maintained at 100 ° C. or higher and the heating and stirring is continued to adjust the Brix value of the finished product (strained bean paste food). rice field.

As illustrated and explained above, the method for producing the strained bean paste food of the present invention comprises a water adding step, a steaming step, a pickling step, a separating step, a grinding step, a mixing step, and a boiling down step. In particular, by steaming the hydrated beans without discarding the broth in the steaming process, the functional ingredients of the beans contained in the broth are not discarded, and more of the original functional ingredients of the beans can be retained. The seed coats separated in the separation step are ground as seed coat particles in the grinding step, and the bean paste particles and seed coat particles are mixed in the mixing step, whereby the active ingredients contained in the seed coats of beans are retained without being discarded. . Therefore, it is possible to retain almost all of the functional ingredients contained in beans such as adzuki beans themselves, and to provide foods with higher nutritional value. In addition, since the broth is steamed without being discarded, the disposal of the broth can be omitted, and wastewater treatment of the bean broth is unnecessary, eliminating the burden of wastewater treatment costs, etc., and greatly reducing the burden on the environment. be able to. In addition, while stirring the mixed bean paste in the boiling process, the product temperature is heated to 100 ° C. or higher, and further heated and stirred while maintaining the product temperature of 100 ° C. or higher to appropriately adjust the Brix value to 55% or more. be able to.

According to the method for producing the strained bean paste food of the present invention, the amount of ingredients contained in the finally finished strained bean paste food can be increased compared to the past. Therefore, it is useful as a food with higher nutritional value, and can be provided as a new strained bean paste food. In addition, it is possible to reduce the environmental load and the cost of wastewater treatment due to the wastewater of bean broth.

Claims (1)

a hydrating step of adding water to the raw beans to obtain hydrated beans;
The hydrated beans are heated and the broth is boiled for 15 to 30 minutes, and the heating is continued or added to boil without discarding the broth to evaporate or absorb the broth into the red beans. a steaming step of further heating for 15 to 25 minutes below thermal energy to obtain steamed beans;
a honey-pickled step of adding sugar to the steamed beans and permeating them to obtain honey-pickled beans;
A separation step of separating the honey-pickled beans into bean paste particles and seed coats with a sieve;
a grinding step of grinding the seed coat to obtain seed coat particles;
A mixing step of mixing the bean paste particles and the seed coat particles to obtain a mixed bean paste;
Heating the mixed bean paste to a product temperature of 100 ° C. or higher while stirring, further heating and stirring while maintaining the product temperature of 100 ° C. or higher to obtain a strained bean paste food with a Brix value of 55% or higher. A method for producing a strained bean paste food.

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