JP2009011289A - Frozen beans sauce product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen beans sauce product compounded with beans which are an excellent food material, and having a spicy smell and a spicy body. <P>SOLUTION: The present invention relates to the frozen beans sauce product containing beans cut in a size included in a range of aperture 11.2 mm pass to aperture 2.8 mm on in an amount of 20-60% based on the product and further containing Guinea pepper and a tartrate. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a frozen product of a bean source having a spicy fragrance and a rich body in which a certain proportion of beans cut to a specific size is blended. Specifically, the blending ratio of beans cut to a size included in the range of 11.2 mm pass to 2.8 mm on the opening of the product is 20 to 60%, and by adding chili and tartaric acid, It relates to a frozen product of a bean source having aroma and richness.

Beans are said to be excellent food materials because they contain a large amount of proteins, vitamin B group, calcium, dietary fiber and the like in addition to components such as isoflavones, saponins, lecithins and peptides. For example, isoflavones have a similar action to female hormones, and are attracting attention as effective in preventing osteoporosis by suppressing the dissolution loss of calcium in the body. It is also considered that there are improvement and prevention effects. In addition, saponins, lecithins and peptides are attracting attention because they have cholesterol-reducing effects and antioxidant effects, and are effective in preventing lifestyle-related diseases.

In the highly competitive food industry, a distinctive source is required to differentiate itself from others. Therefore, the present inventor has focused on beans that are excellent food materials, and studied spicy beans sources mainly made of beans.

As a bean sauce mainly made of beans, bean curry is described in, for example, Japanese Patent No. 349738 (Patent Document 1). However, as described in Patent Document 1, when beans are mixed, the richness and aroma of the sauce tend to be weak due to the masking effect by the beans, and the spicy aroma and richness in the beans source mainly made of beans. It was difficult to have.

Japanese Patent No. 3497638

Further, a bean source mainly made from beans is generally stored under freezing conditions for the purpose of long-term storage or in the distribution process until it is provided to consumers. However, the bean sauce that has been frozen and stored in this manner is likely to have a weaker fragrance and richness during the frozen storage, and it is very difficult to have a spicy fragrance and richness.

An object of the present invention is to provide a frozen product of a bean source having a spicy scent and richness that contains beans that are excellent food materials.

In order to solve the above-mentioned problems, the present inventor has first increased the blending ratio of chili pepper to compensate for the spicy scent and the decrease in richness of the frozen product of the bean sauce by blending the beans and storing them frozen. I made a prototype of the frozen sauce, but simply increasing the blending ratio of the chili felt that the hot taste of the chili was strong, and it did not become a frozen product of bean sauce with spicy aroma and richness.

Therefore, as a result of intensive research on blended raw materials to achieve the above object, the present inventor unexpectedly added beans cut to a specific size at a specific ratio and mixed chili and tartaric acid. However, it was found that it became a frozen product of a bean source having a spicy fragrance and richness despite being stored frozen, and finally the present invention was completed.

That is, the present invention
(1) A bean sauce made by blending chili and tartaric acid with a blending ratio of beans cut to a size included in the range of 11.2 mm pass to 2.8 mm on mesh opening to the product. Frozen products,
(2) The frozen product of the beans sauce of (1), wherein the mixture ratio of chili is 0.05 to 5% with respect to the product,
(3) The frozen product of the beans source according to (1) or (2), wherein the tartaric acid content is 0.001 to 0.5% of the product,
(4) The frozen bean product of any one of (1) to (3), wherein the cut beans are one or more beans selected from bean beans, chickpeas, soybeans, peas,
It is.

According to the present invention, since it is possible to have a spicy scent and richness in a frozen product of a bean sauce blended with beans that are excellent food materials, it is possible to expand the new use of beans and to freeze the bean source. Expansion of new demand for goods is expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

The frozen product of the legume sauce of the present invention is blended with legumes cut to a specific size at a specific ratio, blended with chili and tartaric acid, blended with legumes, and frozen in the legume sauce produced by freezing. The problem that the spicy scent and richness of the product are reduced can be improved, and a frozen product of a bean source having a spicy scent and richness can be obtained.

The beans of the present invention are generic names of legume seeds that are used for food, for example, white beans, red beans, gold beans, black beans, and other beans, chickpeas, soybeans, and peas , Green peas, broad beans and the like. Among these beans, beans, chickpeas, soybeans, and peas are preferred because the effects of the present invention are easily exhibited.

The beans may be any of dried products, retort products, frozen products and the like as raw materials, but it is preferable to use dried products because of the ease of handling the raw materials and the difficulty of breaking the beans. In the returning step of the dried product, first, it is preferably immersed in water at 10 to 35 ° C. for 6 to 24 hours, and then boiled with hot water at 80 to 100 ° C. for 5 minutes to 1 hour. By performing the above-described dry product returning step, the yield of beans becomes 200 to 250%. On the other hand, among the returning process of the dried product, using a product that has been boiled without immersing, or returning the beans in a heating process that does not perform boiling after the immersing, Although it has a scent, it may be difficult to have a rich body, which is not preferable.

The beans are cut into a size within a range of an opening of 11.2 mm and an opening of 2.8 mm. If the size of the beans is larger than the above range, it has a richness but it is difficult to have a spicy scent. On the other hand, if the size of the beans is smaller than the above range, it has a spicy scent but it is difficult to have a richness. In order to process the beans to the above-described size, a dicer, a slicer, a comb blade cutter or the like may be appropriately selected and cut.

The blending ratio of the beans cut to the size included in the range of 11.2 mm pass to 2.8 mm on the mesh is 20 to 60%, preferably 30 to 55% with respect to the product. When the blending ratio of beans cut to a specific size is less than the above range, it has a rich but not spicy fragrance, a spicy fragrance but a rich abundant, or a bean sauce that makes it difficult to taste beans. Is one of the hard to say and unsuitable. On the other hand, if the blending ratio of the whole beans is more than the above range, the beans will be too much, and the flavor balance as a sauce will deteriorate, which is not suitable.

Moreover, although the mixing | blending ratio of the whole beans including the beans cut to the said specific magnitude | size is not prescribed | regulated, Preferably it is 20 to 60%, More preferably, it is 30 to 55%. If the blending ratio of the whole beans including the beans cut to the specific size is less than the above range, it is difficult to taste the beans and it is difficult to say a beans sauce, which is not preferable. On the other hand, when the blending ratio of the whole beans including the beans having the specific size is larger than the above range, the beans are excessively increased, and the flavor balance as the sauce is deteriorated, which is not preferable.

The chili used in the present invention is a plant of the solanaceous family, and may be either green chili or red chili. The varieties are not particularly limited and may be any one, and examples thereof include Takanotsume, cayenne pepper, and chili pepper. 0.05 to 5% is preferable with respect to a product, and, as for the mixture ratio of the chili pepper mix | blended with this invention, 0.1 to 3% is more preferable. When the blending ratio of chili is less than the above range, even if it is combined with tartaric acid described later, it has a rich but hardly spicy fragrance, while when it exceeds the above range, it has a spicy fragrance but is not easily rich. There is a trend.

Tartaric acid used in the present invention is one kind of organic acid that is contained in a large amount in koji. Tartaric acid is known to have four isomers: L-form (dextrorotatory), D-form (left-handed), DL-form (racemic), and meso-form (optically inactive). Naturally, it exists mainly in the L form. The blending ratio of tartaric acid blended in the present invention is preferably 0.001 to 0.5% and more preferably 0.002 to 0.1% with respect to the product. When the blending ratio of tartaric acid is less than the above range, even if it is combined with the above-mentioned chili pepper, it has a spicy scent but it is difficult to have a richness.On the other hand, even if it exceeds the above range, it has a spicy scent but a richness is present. There is a tendency to be difficult to do.

The frozen product of the beans sauce of the present invention includes, in addition to the above-mentioned raw materials, oils and fats such as soybean oil and rapeseed oil, starches such as potato starch and corn starch, or modified starches that have been subjected to treatments such as crosslinking and esterification. Processed starch, sugar, soy sauce, vinegar, salt, bouillon, yeast extract, thickeners such as sodium glutamate, thickeners such as xanthan gum and guar gum, lactic acid, citric acid, adipic acid, apple Acid and other acidulants, sweeteners, antioxidants, colorants, spices, fragrances, preservatives, tomatoes, onions, potatoes, carrots, spinach, garlic, ginger, shrimp, octopus, squid, tuna, shellfish, beef, pork Ingredients such as meat and the like can be appropriately selected and used within a range not impairing the effects of the present invention.

The method for producing a frozen product of the bean sauce of the present invention is a bean cut into a size within the range of an opening of 11.2 mm pass to an opening of 2.8 mm, which is an essential raw material of the present invention, in a heated stirring vessel. Add predetermined amounts of chili, tartaric acid, other ingredients, seasonings, sauces, fresh water, etc., and stir and mix the whole while heating. Next, after filling and sealing in a packaging container such as a pouch, heat sterilization treatment may be performed at 70 to 100 ° C. for 5 to 60 minutes as necessary. Then, the method of cooling with a refrigerant | coolant and freezing process is mentioned.

Hereinafter, the frozen product of the beans source of the present invention will be specifically described based on examples and the like. In addition, this invention is not limited to these.

[Preparation Example 1] White beans, red beans, chickpeas, soybeans, and peas cut to a size within the range of 11.2 mm pass to 2.8 mm on aperture in water at 20 ° C. 12 It was soaked for a period of time, and boiled at 95 ° C. for 30 minutes, drained after draining and water cooling. Next, cut with a dicer (manufactured by U.S. Archer, model RA-A, cut size: 6.4 mm x 6.4 mm x 6.4 mm), and pour 4 times the amount of fresh water with respect to the weight of the beans. The bean dispersion was prepared by gently stirring so as not to break. The legume dispersion was filtered with a standard sieve having an opening of 11.2 mm according to JISZ8801-2000 (Japanese Industrial Standard), and further filtered with a standard sieve having an opening of 2.8 mm. Then, use a Kim Towel (registered trademark) to remove excess water from the back of the standard sieve with a mesh opening of 2.8 mm, and add white beans, red beans, chickpeas, soybeans, and peas to 4: 2: 2: 1. Beans mixed at a ratio of 1 (mass ratio) were made into beans cut to a size included in a range of an opening of 11.2 mm and an opening of 2.8 mm.

[Preparation Example 2] Beans having a mesh size of 11.2 mm, white beans, red beans, chickpeas, soybeans, and peas are immersed in water at 20 ° C. for 12 hours, and boiled at 95 ° C. for 30 minutes. It processed and drained after draining and water cooling. Next, 4 times the amount of fresh water with respect to the weight of the beans was poured, and gently stirred so that the beans were not broken to prepare a bean dispersion. The bean dispersion was filtered through a standard sieve having an opening of 11.2 mm according to JISZ8801-2000 (Japanese Industrial Standard). Then, using a Kim Towel (registered trademark) from the back of the standard sieve with a mesh opening of 11.2 mm, excess water is removed and white beans, red beans, chickpeas, soybeans, and peas are 4: 2: 2: 1. Beans mixed at a ratio of 1 (mass ratio) were used as beans with an opening of 11.2 mm.

[Preparation Example 3] Beans having a mesh size of 2.8 mm, white beans, red beans, chickpeas, soybeans, and peas are immersed in water at 20 ° C. for 12 hours, and boiled at 95 ° C. for 30 minutes. It processed and drained after draining and water cooling. Next, after crushing with a chopper with a plate hole diameter of 3 mm, back with JISZ8801-2000 (Japanese Industrial Standards) 1 mm standard sieve, 4 pieces of white beans, red beans, chickpeas, soybeans, peas : Beans mixed at a ratio of 2: 2: 1: 1 (mass ratio) were used as beans having a size of 2.8 mm pass. In addition, 4 times the amount of fresh water was poured into the weight of the beans having a size of 2.8 mm pass, and the mixture was gently stirred to prepare a bean dispersion. When the bean dispersion was filtered through a standard sieve having an opening of 2.8 mm according to JISZ8801-2000 (Japanese Industrial Standard), all the beans passed.

[Example 1]
The frozen product of the beans sauce of the following blending ratio was manufactured. That is, in accordance with the following blending ratio, the beans and other raw materials that were cut into a size included in the range of the opening of 11.2 mm of the opening obtained in Preparation Example 1 to 2.8 mm of the opening obtained in Preparation Example 1 were added. The whole was stirred and mixed while heating, and the temperature was reached after reaching 90 ° C., and the heating and stirring was stopped. Next, the pouch was filled and sealed, subjected to heat sterilization at 90 ° C. for 30 minutes, cooled with a refrigerant, and frozen at −35 ° C.

<Combination ratio>
Beans (Preparation Example 1) 50%
8% minced meat
3% salad oil
Curry powder 2%
Salt 1%
Chemical starch 0.5%
Sodium L-glutamate 0.5%
Red pepper 0.4%
Super white sugar 0.2%
L-tartaric acid 0.005%
――――――――――――――――――――――
Total 100%

[Test Example 1]
The bean sauce frozen products of Examples 2 to 5 and Comparative Examples 1 to 4 were the same as Example 1 except that the beans blended in Example 1 and the blending ratio of the beans were changed as shown in Table 1. Made. And the frozen product of the legume sauce obtained in Examples 1-5 and Comparative Examples 1-4 was thawed, and sensory evaluation was performed about the flavor of the legume sauce at room temperature (20 degreeC). The results are shown in Table 1.

From Table 1, Comparative Examples 1 to 4 in which the blending ratio of beans (Preparation Example 1) cut to a size included in the range of 11.2 mm pass to 2.8 mm ON is less than 20%. However, it is not preferable because it is difficult to feel a spicy scent, or a spicy scent but not a rich scent. On the other hand, Examples 1-5 in which the blending ratio of beans (Preparation Example 1) cut to a size included in the range of 11.2 mm pass to 2.8 mm ON is 20-60%. It is preferable because it feels fragrance and richness. In particular, Examples 1 to 3 in which the blending ratio of beans (Preparation Example 1) cut to a size included in the range of 11.2 mm pass to 2.8 mm ON are 30% to 55% are spicy. It is understood that it is very preferable because it feels fragrance and richness.

[Comparative Example 5]
In Example 1, a frozen product of legume sauce was produced in the same manner as in Example 1 except that the red pepper blended in Example 1 was excluded.

[Test Example 2]
The frozen product of the legume sauce obtained in Example 1 and Comparative Example 5 was thawed, and sensory evaluation was performed on the flavor of the legume sauce at room temperature (20 ° C.). The results are shown in Table 2.

From Table 2, Comparative Example 5 in which red pepper was not blended is not preferable because it feels rich but has a spicy fragrance, but Example 1 blended with red pepper feels spicy and rich. It is understood that this is preferable.

[Example 6]
In Example 1, a frozen product of legume sauce was produced in the same manner as in Example 1 except that 0.005% of L-tartaric acid blended in Example 1 was changed to 0.001%.

[Example 7]
In Example 1, a frozen product of legume sauce was produced in the same manner as in Example 1 except that 0.005% of L-tartaric acid blended in Example 1 was changed to 0.002%.

[Example 8]
In Example 1, a frozen product of bean sauce was produced in the same manner as in Example 1 except that 0.005% of L-tartaric acid blended in Example 1 was changed to 0.1%.

[Example 9]
In Example 1, a frozen product of legume sauce was produced in the same manner as in Example 1 except that 0.005% of L-tartaric acid blended in Example 1 was changed to 0.5%.

[Comparative Example 6]
In Example 1, a frozen product of legume sauce was produced in the same manner as in Example 1 except that 0.005% of L-tartaric acid blended in Example 1 was removed.

[Comparative Example 7]
In Example 1, a frozen product of legume sauce was produced in the same manner as in Example 1 except that lactic acid was used instead of L-tartaric acid blended in Example 1.

[Comparative Example 8]
In Example 1, a frozen product of legume sauce was produced in the same manner as in Example 1 except that citric acid was used instead of L-tartaric acid blended in Example 1.

[Comparative Example 9]
In Example 1, a frozen product of legume sauce was produced in the same manner as in Example 1 except that adipic acid was used instead of L-tartaric acid blended in Example 1.

[Comparative Example 10]
In Example 1, a frozen product of legume sauce was produced in the same manner as in Example 1 except that malic acid was used instead of L-tartaric acid blended in Example 1.

[Test Example 3]
The frozen products of the legume sauce obtained in Example 1, Examples 6 to 9 and Comparative Examples 6 to 10 were thawed, and sensory evaluation was performed on the flavor of the legume sauce at room temperature (20 ° C.). The results are shown in Table 3.

From Table 3, Comparative Example 6 in which tartaric acid is not blended and Comparative Examples 7 to 10 in which tartaric acid is changed to other organic acids are not preferable because they feel a spicy fragrance but hardly feel the richness. On the other hand, Example 1 and Examples 6 to 9 containing tartaric acid are preferable because they feel a spicy scent and richness. In particular, it is understood that Examples 1, 7 and 8 containing 0.002 to 0.1% of tartaric acid are very preferable because they feel a spicy scent and richness.

Claims (4)

A frozen product of a bean sauce in which the blending ratio of beans cut to a size included in the range of 11.2 mm pass to 2.8 mm on the mesh is 20 to 60%, and chili and tartaric acid are blended. The frozen product of legume sauce according to claim 1, wherein the blending ratio of chili is 0.05 to 5% with respect to the product. The frozen product of the legume sauce according to claim 1 or 2, wherein the tartaric acid content is 0.001 to 0.5% based on the product. The frozen product of the beans source according to any one of claims 1 to 3, wherein the cut beans are one or more beans selected from kidney beans, chickpeas, soybeans, and peas.