JPH0614845B2 - Method for producing seasonings from red beans - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Use) In the present invention, after soaking or steaming red beans, boiling extraction is carried out under reduced pressure or normal pressure, and during or after extraction, a protease is added to carry out an enzymatic reaction. The present invention relates to a method for producing a seasoning from red beans, which has almost no flavor of red beans and has a flavor completely similar to that of kelp.

(Prior art) Conventionally, as a seasoning, "dashi" of seafood such as kelp and bonito has been the mainstream, and chemical seasonings are amino acids such as glutamic acid soda, inosinic acid, and guanylic acid, which are the main ingredients of these flavors. , Of the nucleic acid type. But,
The chemical seasoning has a single taste, is slightly different from the true taste of umami, and tends to be away from the chemical seasoning by consumers. In addition, when using "dashi" such as kelp and bonito, it takes a lot of time for ordinary households, and some people dislike the scent unique to marine products.

These “dashi” powders or concentrated liquids are available in the market because of their ease of use and removal of the scent unique to marine products. But these are all seafood,
Simple seasonings using agricultural products include sake, mirin,
Soy sauce and vinegar are all brewed and fermented products, which are time-consuming to produce, and although they are rich, they do not have the umami taste of seafood.

That is, at present, there is almost no seasoning that can be obtained by simply using agricultural products and processing it and has a sufficient umami taste.

At present, red beans, bean paste, sardines, etc. are used for very small purposes, and for this reason, price fluctuations such as the red bean price have been large since ancient times. It can be said that the product of the present invention has a great effect in terms of expanding the usage of azuki beans and also in terms of stabilizing the price by commercializing it when the price is low.

(Problems to be solved by the invention) As described above, a natural seasoning having a kelp-like taste obtained by utilizing agricultural products and easily processing has not yet appeared, and the use of azuki beans The current situation is that the usage has not expanded so much.

(Means for Solving Problems) The present inventors have conducted research in order to open a new field of application of adzuki beans, especially from the viewpoint of processing agricultural products. As a result, after soaking or steaming red beans, boiling extraction is carried out under reduced pressure or normal pressure, and at the time of extraction or after extraction, the enzyme reaction is carried out by adding a protease, so that there is almost no red bean flavor, and the kelp is It was found that a natural seasoning having exactly the same taste can be obtained, and the present invention has been completed.

Next, the present invention will be described in detail.

In order to facilitate the extraction of red beans, the red beans are immersed in water or hot water so that the raw materials are sufficiently absorbed with water or steamed. At this time, if azuki beans are previously crushed, ground, etc., and soaked or steamed, it becomes easier to extract. After that, water is added and boiling extraction is performed under reduced pressure or normal pressure. At the time of extraction or after extraction, protease is added to carry out an enzymatic reaction. In the case of extraction under reduced pressure, the product temperature is 40 to 45 ° C., so it may be added during extraction. However, in the case of normal pressure extraction, the product temperature becomes 95 to 100 ° C and the enzyme is deactivated, so it is better to cool to 40 to 50 ° C after the extraction and add the enzyme agent. Regarding the amount of the enzyme agent added and the reaction temperature, the necessary amount and the optimum temperature differ depending on the kind of the enzyme agent, and therefore it may be used as a guide. Further, the reaction time may be determined according to other conditions, and generally about 2 hours is sufficient, and it may be longer or shorter. In addition, other enzyme agents such as cellulase and β-amylase may be used at the same time for adjusting the taste, umami, and flavor.

After finishing the enzymatic reaction, if it is not in the upper tank, put it in the upper tank. After that, heating and cooling are performed to deactivate the enzyme agent.

Even when an enzymatic reaction with a protease was carried out after the upper tank, it was revealed that the flavor peculiar to red beans disappeared and the flavor and umami were similar to those of kelp. However, when the taste is weak and the extraction efficiency is taken into consideration, it can be said that it is better to carry out the enzymatic reaction with the residue before the upper tank.

The extract thus obtained has almost no sweet flavor peculiar to adzuki beans, and has the same umami and flavor as kelp, so that it can be used in the same way as conventional seasonings such as kelp and kelp soup stock. Is. In addition, it is not a single flavor like chemical seasonings, it has no harsh taste, has a refreshing richness, is completely similar to kelp, and is a seasoning from a new agricultural product that does not have the odor peculiar to seafood. Can be said.

Furthermore, when azuki beans are simply subjected to boiling extraction under normal pressure, the water mixture has a very high viscosity and is difficult to be placed in the upper tank, and naturally, the azuki beans themselves have a flavor. However, when an enzymatic reaction with protease is performed,
The water mixture loses its viscosity and can be easily placed in the upper tank. Furthermore, after the enzyme is deactivated by heating, it is cooled and clarified using persimmon astringent and gelatin, and a much clearer liquid is obtained as it is or when other enzyme agents are used. There is almost no cloudiness, and there is no cage. This is another great feature of the effect of the enzymatic reaction using protease. In addition, this clarification also allows easy concentration.

In addition, even if other enzyme agents such as α-, β-amylase other than protease, lipase, cellulase, pectinase, etc. are used, there is only the flavor of azuki bean itself, there is no umami-like taste, and when using the upper tank The easiness is not so remarkable as that of the reaction with protease.

Furthermore, even if grains such as wheat and beans other than red beans such as soybeans and black beans are extracted and subjected to an enzymatic reaction according to the production method of the present invention, no umami-like taste is produced. Therefore, it is only by combining the red bean and the protease reaction that the seasoning liquid having the same umami taste as the kelp is obtained from the agricultural products.

(Effect of the invention) As described above, after soaking or steaming red beans, boiling extraction is carried out under reduced pressure or normal pressure, and at the time of or after this extraction, an enzymatic reaction with a protease is carried out to improve the flavor of the red beans. It has almost no umami, a taste similar to that of kelp, and a seasoning liquid having no odor peculiar to seafood can be obtained.

By this method, it is possible to obtain a seasoning having an umami flavor comparable to kelp from azuki beans which is an agricultural product, and in the field of flavor seasonings that have relied on chemical seasonings and seafood so far,
It can be said that a revolutionary product called a flavor seasoning from agricultural products was newly added.

In addition, it can be said that the use of adzuki beans, which had been rarely used until now, could be expanded to a completely different field from the past, which is of great significance.

As described above, the effect of the manufacturing method of the present invention is clear from the sensory test and the questionnaire survey of the products obtained in Examples described later, and the results of the sensory test are described below.

As shown in Tables 1 to 3 above, the product of the present invention is different from the original flavor of adzuki bean, and is almost equal to the flavor of kelp, and can be used as a seasoning. Table 3 shows that it has the same umami as kelp and can be widely used for general home cooking. Further, in the case of the conventional kelp soup, it is dipped in water and heated to bring it to a boil. But,
It can be said that the product of the present invention is convenient in that respect because it can be simply added simply without such a worry.

As a comparison of the products of the present invention, the results of the sensory tests using various enzyme agents and those using various raw materials are shown in Tables 4 and 5 below.

As shown in Table 4, an enzyme agent other than a protease does not give a kelp taste to azuki beans. In addition, β-amylase and cellulase were found to have a stronger sweetness. Moreover, as shown in Table 5, it is clear that only azuki beans have the taste of kelp even if they are reacted with protease. It was a finding that beans such as soybeans have an umami, but the umami of the raw material itself is completely different from the konbu-like umami. From these Tables 4 and 5, for the first time with the combination of red beans and protease reaction,
It has been clarified that a seasoning liquid having the same umami taste as that of kelp is obtained.

From the effects of the present invention described above, the product of the present invention, after soaking or steaming red beans, performs boiling extraction under reduced pressure or under normal pressure, for the first time by performing an enzymatic reaction with a protease during or after this extraction, It is clear that a seasoning liquid having almost no azuki bean flavor, a taste similar to that of kelp, and no odor characteristic of seafood can be obtained. This has led to the emergence of an epoch-making product in the field of seasonings as a product that replaces kelp obtained by simple processing from agricultural products, and uses azuki beans, which had little use, in a completely different field. Can be said to have been expanded.

(Example) Example 1 1 kg of red beans was crushed, immersed in hot water of 10 for 1 hour, and then subjected to boiling extraction for 40 minutes at 90 to 95 ° C under normal pressure. After that, the mixture was cooled to 45 ° C., protease was added, and the mixture was reacted with stirring for 2 hours. After the upper tank, the upper tank liquid is heated to 90 ° C.
After heating and deactivating, persimmon astringent and gelatin were used for clarification, and the product of the present invention 5.3 was obtained.

Example 2 1 kg of red beans was crushed and steamed under pressure. After steaming, add water 10 and protease to it, and add 4 under reduced pressure.
Boiling extraction was performed at 5 ° C. for 40 minutes. Thereafter, the reduced pressure was released, and the enzyme reaction was continued at 45 ° C. under normal pressure for 1 hour to carry out the upper tank. Then, heat deactivation and clarification were carried out in the same manner as in Example 1 to obtain Product 5.5 of the present invention.

Claims (1)

[Claims] 1. A method for producing a seasoning, characterized in that after soaking or steaming red beans, boiling extraction is carried out under reduced pressure or normal pressure, and a protease is reacted during or after this extraction to obtain a seasoning liquid. .