JP2006149219A - Food material, food, and method for producing the food material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide food material efficiently produced from seed coats of small red beans or bean jam lees highly containing the seed coats, and containing a large amount of active ingredients derived from the small red beans; and to provide food containing the food material: and to provide a method for producing the food material. <P>SOLUTION: The food material comprises concentrated liquid K, T obtained through boiling small red bean seed coats D or small red bean jam lees L, and heating cooking liquid I, J, O, S separated from the boiled small red bean seed coats D or the small red bean jam lees L to evaporate the liquid under normal pressure. The method for producing the food material comprises boiling the small red bean seed coats D or the small red bean jam lees L, and heating the cooking liquid I, J, O, S separated from the boiled small red bean seed coats D or the small red bean jam lees L to have such a temperature as to evaporate the liquid under normal pressure, and evaporating the heated cooking liquid I, J, O, S under normal pressure to concentrate the cooking liquid. The food is obtained through using the thus-obtained food material. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a useful food material derived from red beans, a food, and a method for producing the food material.

  Azuki beans are mainly made of starch and are known as highly nutritious food materials containing a large amount of protein, dietary fiber, vitamin B1, saponin, etc., as described in the Japanese Food Analysis Table (4th edition). Such azuki beans have been used in traditional folk remedies and have been said to be effective for beriberi, constipation, hangover, recovery from fatigue, swelling, arteriosclerosis, diuresis and the like. In recent studies, it has been suggested that cancer cells are induced to induce apoptosis, blood is smoothened with polyphenols (such as anthocyanins) and saponins, saponins have antibacterial and anti-inflammatory properties, promote lipid metabolism, and a large amount of potassium Numerous research results have been announced, such as being effective for high blood pressure, being rich in iron and good for anemia, being rich in vitamin E in addition to polyphenols and having high antioxidant power, and being good for dieting due to the elimination of constipation.

As described above, useful red beans have been used as raw materials for raw bean paste, for example. The raw bean paste is manufactured through a series of process steps as shown in FIG. 4, for example. Here, an example of raw bean production will be described. First, 300 kg of raw beans are placed in a boiled pot (step S1), and 1 to 1.5 tons of tap water is supplied (water supply step S2). Then, the red beans are boiled at 110 ° C. for 40 minutes under normal pressure in the astringent boil cooking step S3. Thereby, astringents are extracted from red beans and it transfers to soup A. This soup A is extracted from the boiling pot as a so-called astringent cutting liquid in the astringent cutting step S4. About 1 ton of the extracted soup A is reddish and almost transparent.
Subsequently, 1 ton of water is fed to the azuki beans after astringency cutting (step S5), and the red beans are boiled and cooked at 110 ° C. for 30 to 50 minutes under normal pressure, and the hot water is extracted from the boiling pot ( Step S7), the boiled red beans remaining in the boiled kettle are ground (step S8), and the ground kneaded red beans are sieved (step S9). By this sieving, the ground bean L consisting mainly of ground seed coat is separated from the kneaded red beans. The kneaded red beans screened as described above are dehydrated (step S11) after being exposed to a large amount of water (step S10). The dehydrated kneaded red beans are packaged in the raw bean product production step S12 and then refrigerated.

By the way, the broth A taken out at the time of astringency is easy to rot and has low storage stability. In particular, a strong rotting odor is emitted when left for half a day in summer. Therefore, the broth A was not used at all even though it contained a large amount of useful saponin, polyphenol, potassium, etc., and was discarded by waste water treatment.
Therefore, the present inventor obtains a concentrated concentrate as a food material by heating the broth separated from the red beans after boiling for astringency to a temperature that evaporates under normal pressure, and evaporating the heated broth under normal pressure. Created technology. Such a technique is described in Patent Document 1 below.

  According to the Japanese Food Analysis Table (4th edition), azuki beans are composed of endosperm, germ and seed coat. In 100 g of edible portion (dried), 15.5 g of water, 20.3 g of protein, carbohydrates It contains 58.7 g (of which 54.4 g of saccharides, 4.3 g of fibers), 3.3 g of ash, etc. Of these nutrients, protein and carbohydrates are the main ingredients of raw sauce. Raw bean paste consists mainly of red bean endosperm and germ. The endosperm part and germ part are originally white or grayish white, but have a unique red bean color by adsorbing the pigment component of the seed coat. The seed coat of red beans is composed of hard shelf cells and occupies 10-11 wt% of the total weight of the red beans, and this seed coat contains most of the polyphenols and saponins in the red beans.

JP 2003-250476 A

By the way, in the production of white bean, the endosperm and the germ remaining after mechanically peeling the seed coat from the dried red beans, and the endosperm and the germ remaining after peeling the seed coat from the red beans soaked in water for a while are used as raw materials. That is, the endosperm and germ from which the seed coat has been removed as described above are boiled, ground, filtered, exposed to water, dehydrated, and the like to obtain white kneaded red beans.
However, as described above, the soy sauce L produced in the sieving step S9 (FIG. 4) and the seed coat removed for the production of white sauce contain a large amount of useful components (polyphenol, saponin, potassium, etc.). Despite being contained, it was disposed of as industrial waste without any use.

  The present invention has been made in view of the above-described conventional problems, and is efficiently produced from red bean seed coat or an anchovy containing a large amount of the seed coat, and contains a large amount of useful components derived from red beans. An object is to provide a material, a food, and a method for producing the food material.

  In order to achieve the above object, the food material according to the present invention is prepared by boiling a red bean seed coat or red bean paste, heating the boiled red bean seed coat or red bean paste and heating under normal pressure. It is made up of a concentrated solution obtained by evaporation.

  Moreover, the foodstuff which concerns on this invention comprises the foodstuff material of the said structure.

  The method for producing a food material according to the present invention includes cooking a red bean seed coat or red bean paste, and heating the boiled broth separated from the cooked red bean seed coat or red bean paste to a temperature at which it evaporates under normal pressure. Then, the heated boiled juice is concentrated by evaporation under normal pressure to obtain a food material.

  As described in detail above, according to the present invention, the rot bacteria are sterilized by heating the broth at the evaporation temperature under normal pressure, and the antibacterial property increases with concentration, making it difficult to rot. Therefore, it is possible to obtain a safe food material derived from red bean seed coat having high antibacterial and bactericidal properties and excellent storage stability. The food material obtained according to the present invention has no astringency, contains many useful ingredients, and can adjust the content of useful ingredients depending on the concentration factor. In addition, since the production method of the present invention is carried out under normal pressure, a simple structure is sufficient, and there is no problem of foaming or splash loss. In particular, since food materials are produced from the soup of seed coats containing a large amount of useful components such as polyphenols, compared to the case of producing food materials from the soup of whole red beans as in the prior art, the scale and required energy of the production equipment are reduced. The food material can be obtained efficiently with a small size. In addition, seed coats that have been treated as waste can be used effectively. And since a considerable amount of useful ingredients remain in the groundnut made from the ground pieces of seed coat, a food material containing useful ingredients can be obtained without leaving any excess from the sauce like in the case of seed coat. .

  Moreover, the foodstuff using the food material of this invention does not add astringency, contains a lot of useful components, such as polyphenol, and is suitable as an easy-to-eat health food.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 is a schematic configuration diagram showing a heating and concentration apparatus for producing a food material according to an embodiment of the present invention.
The heating and concentration apparatus 1 mainly includes a heater 2 for heating the broth and an open-air type concentrator 3 for concentrating the broth by evaporating evaporated components from the heated broth. Above the concentrator 3, an exhaust device 4 for exhausting the evaporated component from the concentrator 3 is disposed. A heating pipe 8 is passed through the heater 2, and the heating pipe 8 is heated by a heat source 15 supplied from a supply pipe 16 (here, steam having a saturated vapor pressure of about 0.245 MPa.G). Yes. The heat source 15 is not particularly limited as long as it can be heated to a temperature at which the raw material soup can evaporate (boiling) under normal pressure. Examples of the heat source 15 include a gas burner, an oil burner, and an electric heater.

  And one end of the heating pipe 8 is connected to the transfer pipe 9 to the concentrator 3, and the other end of the heating pipe 8 is connected to the supply pipe 7 from the storage tank 5 for temporarily storing the broth. A supply pump 6 is arranged in the middle of the supply pipe 7. One end of the circulation pipe 10 is connected to the bottom of the concentrator 3, and the other end of the circulation pipe 10 is connected to the supply pipe 7 in front of the heater 2. A circulation pump 11 is provided in the middle of the circulation pipe 10. An extraction pipe 12 for taking out the obtained concentrated liquid is branched and connected to the circulation pipe 10 on the outlet side of the circulation pump 11. An open / close valve 13 is provided in the circulation pipe 10 downstream of the branch position, and an open / close valve 14 is provided in the take-out pipe 12.

  Here, the aspect which manufactures food material from the seed coat of red beans is demonstrated, referring FIG. First, the seed coat D of red beans is prepared. The seed coat D may be obtained by mechanically peeling off dried red beans, or obtained by immersing the dried red beans in water for a while and then peeling them off. 30 L of water is supplied to a boiled pot containing 10 kg of seed coat D, and is immersed as it is at room temperature (20 to 30 ° C.) for about 10 hours (immersion step S21). Next, in the cooking step S22, the seed coat D is cooked for 40 minutes at 110 ° C. under normal pressure. Thereby, astringent is extracted from the seed coat D, and it transfers to boiled juice. The seed coat D and the broth are left as they are, and then naturally cooled to lower the temperature to near room temperature (step S23). The seed coat D and the broth having fallen in temperature are sieved with a cylindrical screen, and are separated into rice cake E remaining on the sieve and the broth I passing through the sieve (sieving step S24). The sieving with the cylindrical screen was performed using a pulper type sieve having an opening of 1 mm and a finisher type sieve having an opening of 0.5 mm.

  The cocoon E is composed of a solid content of seed coat D and a slight amount of water, and a relatively large amount of useful polyphenols and saponins remain in the solid content. Therefore, the rice cake E was put into a boiling pot, 10 L of water was supplied, and the mixture was again boiled for 40 minutes at 110 ° C. under normal pressure (boiling step S27). The boiled rice cake E was sieved using a pulper type sieve and a finisher type sieve in order using a cylindrical screen in the same manner as above (screening step S28), and rice cake F was fractionated. The broth separated in the sieving step S28 is mixed with the broth I separated in the cylindrical screen of the previous sieving step S24 (mixing step S25). The boiled juice mixed in the mixing step S25 is subjected to a centrifuge (number of revolutions 3000 rpm) and separated into the sediment G and the broth J (centrifugal step S29). The settled soot G is mixed with the soot F from the sieving step S28 to become a solid content H. This solid content H is mostly used as a food material composed of dietary fiber. The solid content H consists of a ground product of seed coat D and a slight amount of moisture.

  On the other hand, the broth J separated in the centrifugal separation step S29 was about 30 L, and it was reddish and almost transparent and clean. The soup J obtained in this way is processed by the heating concentration apparatus 1. The broth J is once stored in the storage tank 5. The broth J in the storage tank 5 is sent to the supply pipe 7 by the supply pump 6 and heated when passing through the heating pipe 8 of the heater 2 (heating step S30). The broth J heated to the boiling temperature (about 100 to 105 ° C.) by the heater 2 is blown into the concentrator 3 vigorously from the transfer tube 9. In the concentrator 3 under open air (under normal pressure), the soup A is concentrated by evaporating moisture and other evaporated components (concentration step S31). The evaporated portion generated from the broth J is sucked into the exhaust device 4 and condensed after being drained. That is, the heating and concentration step in which the concentrated liquid K is obtained by heating and concentrating the seed juice-derived boiled juice J is constituted by the heating step S30 and the concentration step S31.

And the concentrate of the boiled juice J concentrated by the concentrator 3 is returned to the supply piping 7 through the on-off valve 13 and the circulation piping 10 by the circulation pump 11, and heating concentration is repeated. Then, when the concentration ratio of the concentrate reaches a desired ratio, the concentrate K is extracted from the extraction pipe 12 by opening the on-off valve 14. The concentration ratio of the concentrated solution K is calculated from the Brix sugar content measured for each of the boiled juice J and the concentrated solution sampled in a timely manner.
In this example, the sugar content of the broth J was 1.3 ° Brix, the sugar content of the concentrate K was 5.9 ° Brix, and the concentration factor was 4.5 times.

And about the broth J and the concentrate K, content of polyphenol and saponin was measured. The content of polyphenol was measured by Folin-Denis method using tannic acid as a standard substance. The saponin content was measured according to the rich fraction method.
"Boiled soup J"
Polyphenol 139.2mg / 100mL
Saponin 8.5mg / 100mL
"Concentrate K"
Polyphenol 665.5mg / 100mL
Saponin 37.8mg / 100mL
As is clear from the measurement results, the content of polyphenol is not reduced even when the broth J is heated and concentrated. That is, according to this heat concentration treatment, it is understood that polyphenols need not be decomposed.

  It is considered that the concentrate K was sterilized by heat treatment at high temperature (normal pressure boiling), such as Bacillus subtilis present in the broth J, and the rotten bacteria and others were not brought close by concentration immediately thereafter. Incidentally, even when sugar, salt and vinegar are added to the broth J, it becomes difficult to rot, but antibacterial properties have not improved.

  On the other hand, when the beverage obtained by reducing the concentrate K with water (diluted 4.5 times) was sampled, no astringency was felt. This is presumably because the astringent saponin in the broth J was changed to a sapogenin with no astringency, and the astringent tannin was also changed to a polymer without astringency by heating at around 100 ° C.

  Although the juice J can be concentrated by vacuum concentration at a low temperature (about room temperature), it causes troublesome foaming problems due to saponins, resulting in increased droplet loss. Moreover, since it does not have a bactericidal action regarding temperature, antibacterial properties do not appear. By the way, mold occurred in about a week, and corruption progressed. After another two weeks, the natural bubbling started as the decay progressed.

Then, the example which prepared the foodstuff using the concentrate K obtained above as a foodstuff material is shown below.
[Preparation Example 1 ... Canned Pudding]
"Combination"
Milk 3800mL
Concentrate K (4.5 times concentrated) 40 mL
2000g egg
1900g sugar
7g butter
12ml vanilla extract
Caramel 5-600g
According to the above formulation, 100 cans of canned pudding (total 7500 g) with a diameter of 202 g and 75 g were obtained.

[Preparation Example 2 ... Dense drink]
"Combination"
Concentrate K (4.5 times concentrated) 300 mL
90g brown sugar
Kelp fine powder 20g
Alcohol 5mL
Water residue 500 mL of a concentrated drink was obtained by the above formulation.

  The foods of Preparation Examples 1 and 2 described above were not easily spoiled even when left under normal storage conditions corresponding to each food type, and exhibited the same storage stability as foods that did not contain the concentrate K (food material). . In addition, the taste was almost the same as that of the food containing no concentrate K. On the other hand, it contains a large amount of useful components (polyphenol, saponin, potassium, etc.). Therefore, the food of each preparation example is usefully provided as an easy-to-eat health food.

Next, a description will be given by using an example of producing food material using the ground bean paste L that has been separated from the raw bean paste in the simmered cooking and the sieving after grinding (sieving step S9 in FIG. 4). . Anzu L consists mostly of ground seed pieces, and polyphenols and saponins remain. First, 400 g of Anzu L that had been dried for storage was placed in a boiling pot, and 10 L of water and 0.5 wt% baking soda M were added to the boiling pot at room temperature (20 (About 30 ° C.) for about 10 hours (dipping step S41). Next, in the cooking step S42, the Anzu L is cooked for 40 minutes at 110 ° C. under normal pressure (cooking step S42). By this weak alkaline hot water extraction, the astringent is extracted from the seed coat D in the anchovy L and transferred to the broth. The anzu L and boiled juice are naturally cooled by leaving them to cool to near room temperature (cooling step S43). The chilled ground bean paste L is finely ground with a grinder (grinding step S44), and neutralized by adding citric acid or the like to the ground bean paste L and the broth in the boiling pot (neutralizing step S45).
The neutralized Anmochi L and boiled juice are filtered through a filter to obtain Niwa and Nojiru O (filtering step S46).粕 N further squeezes the broth with a squeezer (squeezing step S48) and mixes with the broth O from the filtration step S46 (mixing step S47). The broth mixed in the mixing step S47 is subjected to a centrifuge at 3000 rpm and separated into the sedimentation slag Q and the broth S (centrifugation step S49). The settling slag Q is mixed with the slag P remaining in the squeezing machine in the squeezing step S48 to become a solid content R. This solid content R is mainly composed of dietary fiber and is used as a food material in health foods and the like. The solid content R consists of a ground product of seed coat D and a slight amount of water, and contains a relatively large amount of useful polyphenols and saponins.

  The broth S obtained by the separation in the centrifugal separation step S49 was about 7 L, which was a reddish almost transparent and clean liquid. The soup S thus obtained is processed by the heating and concentration apparatus 1. The broth S is once stored in the storage tank 5. The broth S in the storage tank 5 is sent out to the supply pipe 7 by the supply pump 6 and heated when passing through the heating pipe 8 of the heater 2 (heating step S50). The broth S heated to the boiling temperature (about 100 to 105 ° C.) by the heater 2 is blown into the concentrator 3 vigorously from the transfer tube 9. In the concentrator 3 under the open atmosphere (under normal pressure), the water and other evaporated components of the broth S were evaporated and concentrated to about 1/5 to obtain about 1.4 L of concentrated liquid T (concentration step S51). . The polyphenol in the concentrate T was 350.5 mg / 100 mL. The evaporated portion generated from the broth S is sucked into the exhaust device 4 and condensed after being drained. That is, the heating concentration step of obtaining the concentrated liquid T by heating and concentrating the broth S is constituted by the heating step S50 and the concentration step S51.

  As described above, the concentrate T obtained from the bean paste L as a raw material has a smaller content of polyphenols and catechins than the concentrate K obtained from the seed coat D as a raw material. However, there is no hindrance as a drink, and it can be used as a food material such as a natural colorant for red rice.

  In addition, when manufacturing food materials from the seed coat D of red beans (refer to the process diagram of FIG. 2), the water supply process S26, the cooking process S27, the sieving process S28, and the mixing process for the rice cake E sorted in the sieving process S24. Without performing the process of S25, the boiled juice J obtained by centrifuging only the broth I from the sieving step S24 as indicated by the two-dot chain line (step S29) is heated and concentrated in the heating and concentrating device 1 to be concentrated. An embodiment of obtaining the above is also included in the present invention.

  Similarly, when producing food materials from red bean paste L (see the process diagram of FIG. 3), without performing the processing of the squeezing step S48 and the mixing step S47 for the strawberry N filtered in the filtration step S46, The present invention also includes an embodiment in which only the broth O from the filtration step S46 is centrifuged (S29) as shown by a two-dot chain line to obtain a concentrate by heating and concentrating with the heating and concentration apparatus 1. .

It is a schematic block diagram which shows the heating concentration apparatus for manufacturing the food material which concerns on one Embodiment of this invention. It is process drawing which shows the process of manufacturing food material from a seed coat using the said heating concentration apparatus. It is process drawing which shows the process of manufacturing food material from an anther using the said heating concentration apparatus. It is process drawing which shows a general raw sauce manufacturing process.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Heating concentration apparatus 2 Heating machine 3 Concentrator D Seed coat L Anzu I, J, O, S Boiled juice K, T Concentrated liquid (foodstuff material)
S22, S27, S42 Cooking step S30, S50 Heating step S31, S51 Concentration step

Claims (3)

Boiled and cooked red bean seed coat or red bean seed meal, and a concentrated food obtained by heating and evaporating the boiled broth separated from the cooked red bean seed coat or red bean paste under normal pressure material. A food comprising the food material according to claim 1. By boiling the red bean seed coat or red bean paste, heating the broth separated from the cooked red bean seed coat or red bean paste to a temperature that evaporates under normal pressure, and evaporating the heated broth under normal pressure A method for producing a food material, characterized by being concentrated to obtain a food material.

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