JP2017225393A - Method for producing adzuki bean fermented food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an aduki bean fermented food product increasing the treatment efficiency of the protein of aduki beans whose improvement has been difficult heretofore by attaining the pulverization of aduki beans and the size enlargement of the pulverized powder thereof by swelling, and capable of easily and simply saccharifying the protein of adzuki beans.SOLUTION: Provided is a method for producing an aduki bean fermented food product comprising: an aduki bean pulverization step where aduki beans are pulverized so as to be the maximum particle diameter of 500 μm or lower; a heating-kneading step where the azuki bean raw material powder is kneaded while being heated at the inside of a two screw extruder to obtain an aduki bean swollen material; and an enzyme reaction step or fermentation step where diastatic enzyme is added to the aduki bean swollen material, or rice malt or aduki bean malt are added thereto, thus the aduki bean swollen material is liquefied or saccharified to obtain sugar derived from the azuki beans.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing a fermented red bean food, and more particularly, to a method for producing a saccharified product of a swollen red bean, which is a fermented red bean food obtained by saccharifying an expanded product derived from a ground bean product with an enzyme or koji mold.

  When sugars are obtained from cereals such as rice, wheat and corn, starch sugar chains in cereals are hydrolyzed by addition of enzymes such as amylase, or addition (inoculation) of Aspergillus oryzae, etc. Saccharides such as disaccharides and monosaccharides. These sugars are used as raw materials for sugar production and alcoholic beverages and are widely used in the current food industry.

  Generally, starch in cereals after harvesting is in a crystallized state, so that koji molds are difficult to use starch as it is. Therefore, in order to make it easier for koji molds to use the starch of cereals, hydration and heating are required prior to the addition of koji molds. The hydrolysis and heating promote the pregelatinization of starch, and a gap is formed between the sugar chains of the crystallized starch, so that enzymes produced by Aspergillus oryzae can easily enter. For example, when rice is steamed to become steamed rice and seed rice is added to the steamed rice, liquefaction and saccharification enzymes are produced and become koji with the growth of koji mold. When water is added to this koji and heated, koji starch is liquefied. If left as it is, the product becomes amazake. Alternatively, yeast (Saccharomyces cerevisiae) or the like is added after saccharification, and sake (sake) is produced by alcohol fermentation.

  In addition to the above-mentioned cereals, saccharification of beans has been studied (see Patent Documents 1, 2, 3, etc.). Among them, red beans (adzuki bean, scientific name: Vigna angularis) contain more starch than other beans such as soybeans. Therefore, it is considered promising as a material for saccharification and fermentation. In addition, the red beans contain an antitumor component (see Patent Document 4), an antiallergic component (see Patent Document 5), a bone metabolic active component (see Patent Document 6), etc. derived from the seed coat and the like. Became clear. Therefore, advanced use of red beans through saccharification and fermentation of red beans has been sought.

  According to the above-mentioned patent document 1, red beans are ground after ripening, rice bran is added thereto, and saccharification proceeds by fermentation. According to Patent Document 2, miscellaneous bean particles such as red beans are decomposed by enzymatic treatment, and at the same time, yeast is added, the resulting sugar is converted into alcohol, and this alcohol is separated and removed. According to Patent Document 3, the red beans are inoculated with koji mold and fermented. By the method disclosed in Patent Documents 1 to 3, etc., the usefulness of red beans as a fermentation raw material has increased. As is clear from the description of each cited document, heating is essential during the fermentation of red beans.

  Here, as a characteristic of the starch of red beans, individual starch grains are aggregated to form a double grain of about 100 μm. In the case of red bean starch, in the raw state, it is a structure of starch granules in which starch called a double-grain structure is aggregated, and this becomes a grain structure called anion particles (wax particles) by heating and water content. The structure in which red bean-like particles are formed is very different from the structure of starch such as rice. For example, in a food such as shiruko or zenzai, which uses red beans, the unique texture often remains after heating because of such a double grain structure. That is, in the case of red bean starch, the structure of the bean particles is not easily broken even by some heating, and the bean particles tend to remain.

  Therefore, when trying to destroy even the double-grain structure in the starch of red beans, the red beans are excessively boiled and ground. Then, the red beans become a paste-like (paste-like) semi-fluid. In this state, enzyme can be added, but it is difficult to prepare koji by adding koji mold. In the paste-like solution, there is no scaffold for growth of the koji molds. In addition, since there is no gap, gonococci cannot breathe and cannot grow. Alternatively, there is a possibility that the reaction such as fermentation takes time and decays. From this, in red beans, even if the koji mold grows with the beans remaining, the enzyme cannot act on the starch in the bean particles, and the starch of the red beans cannot be liquefied or saccharified. Also, due to the structure of starch, when the heating and grinding are advanced, the bean grains disappear and are likely to hinder the growth of koji mold. In any case, red beans are more difficult to saccharify than expected.

  As a matter of fact, even if existing techniques such as Patent Documents 1 to 3 are used, it is difficult to say that most of the starch actually contained in the red beans is effectively utilized. Therefore, while utilizing the advantages of red beans as reported in the above-mentioned Patent Documents 4 to 6 and the like, the use of red beans is further expanded, and a new red bean starch corresponding to the characteristics of red beans starch is added. A method of saccharification has been desired.

JP 2007-282529 A Japanese Patent No. 3967366 JP 2008-263904 A Japanese Patent No. 4971566 JP 2011-178680 A JP 2014-91686 A

  In parallel with dealing with the structure of starch granules peculiar to the above-mentioned red beans, the inventors have examined efficient grinding conditions for red beans. And the shaping by the expansion of the pulverized product of red beans obtained by pulverization has been intensively studied. As a result, a method capable of effectively dealing with the starch grain structure peculiar to red beans has been obtained. And the good saccharification processing method of the starch of red beans was able to be established.

  The present invention has been made in view of the above points, and by improving the processing efficiency of the starch of red beans, which has been difficult to improve conventionally, by easily shaping the red beans by pulverization and expansion of the pulverized product. The present invention also provides a method for producing a fermented red bean food that can easily saccharify the red bean starch.

  That is, the invention of claim 1 is an azuki bean pulverizing step for obtaining a red bean raw material powder having a maximum particle size of 500 μm or less by crushing the red beans, and kneading the red bean raw material powder while heating in a biaxial extruder. A heating and kneading step for obtaining a red bean kneaded product, a swelling step for obtaining a red bean swollen product by expanding the red bean kneaded product at the time of discharge from the discharge part of the biaxial extruder, and adding a saccharifying enzyme to the red bean swollen product, The present invention relates to a method for producing an adzuki bean fermented food, comprising: an enzyme reaction step of liquefying and saccharifying an adzuki bean product to obtain an adzuki-derived sugar.

  The invention of claim 2 is an azuki bean pulverizing step for pulverizing a red bean to obtain a red bean raw material powder having a maximum particle size of 500 μm or less, and kneading the red bean raw material powder while heating in a biaxial extruder. A heating kneading step for obtaining a product, a swelling step for expanding the red bean kneaded product at the time of discharge from the discharge portion of the biaxial extruder to obtain a red bean expanded product, and rice bran prepared by inoculating steamed rice with koji mold And a fermentation process for obtaining sugar derived from red beans by fermentation of the red beans expanded through the rice bran.

  The invention of claim 3 is an azuki bean pulverizing step for pulverizing a red bean to obtain a red bean raw material powder having a maximum particle size of 500 μm or less, and kneading the red bean raw material powder while heating in a biaxial extruder. A heating and kneading step for obtaining a product, a swelling step for expanding the red bean kneaded product at the time of discharge from the discharge part of the biaxial extruder to obtain a red bean expanded product, and a red bean prepared by inoculating koji molds on the red bean expanded product A method for producing a fermented red bean food, comprising: adding a koji to the bean puffed product and obtaining a sugar derived from the red bean by fermentation of the koji bean koji through the red bean koji.

  Invention of Claim 4 concerns on the manufacturing method of the red bean fermented food of any one of Claim 1 thru | or 3 whose grinding | pulverization of the said red beans in the said red beans grinding | pulverization process is grinding | pulverization by an airflow grinder.

  The invention of claim 5 relates to the method for producing an adzuki bean fermented food according to any one of claims 1 to 4, wherein the red bean raw material powder has a maximum particle size of 500 μm or less and an average particle size of 100 μm or less. .

  The invention of claim 6 relates to the method for producing a fermented red bean food according to any one of claims 1 to 5, wherein the expanded particle size of the red beans is 2 to 10 mm.

  According to the method for producing an adzuki bean fermented food according to the invention of claim 1, an adzuki bean pulverizing step for obtaining an adzuki bean powder having a maximum particle size of 500 μm or less by crushing the adzuki beans, and the adzuki bean raw material powder in a biaxial extruder A heating and kneading step of obtaining a red bean kneaded product by kneading while heating, an expansion step of expanding the red bean kneaded product at the time of discharge from the discharge part of the biaxial extruder to obtain a red bean expanded product, and the red bean expanded product An enzyme reaction step of adding saccharification enzyme to liquefy and saccharify the azuki bean product to obtain a red bean-derived sugar, thereby improving the processing efficiency of the red bean starch and easily and simply saccharifying the red bean starch Is possible.

  According to the method for producing a fermented red bean food according to the invention of claim 2, the red bean pulverizing step for obtaining the red bean raw material powder having a maximum particle size of 500 μm or less by pulverizing the red bean, and the red bean raw material powder in the biaxial extruder Heating and kneading step of kneading while heating to obtain a red bean kneaded product, a swelling step of expanding the red bean kneaded product at the time of discharge from the discharge part of the biaxial extruder to obtain a red bean kneaded product, and steamed rice A rice bean prepared by inoculating koji mold is added to the bean puffed product, and a fermentation process for obtaining a sugar derived from the red bean by fermentation of the bean puffed product through the rice koji is provided. By increasing the shape of the bean, it is possible to increase the processing efficiency of the red bean starch and to easily and easily saccharify the red bean starch.

  According to the method for producing a fermented bean food according to the invention of claim 3, an azuki bean pulverizing step for obtaining a red bean raw material powder having a maximum particle size of 500 μm or less by pulverizing the red bean, and the red bean raw material powder in a biaxial extruder. A heating and kneading step of obtaining a red bean kneaded product by kneading while heating, an expansion step of expanding the red bean kneaded product at the time of discharge from the discharge part of the biaxial extruder to obtain a red bean expanded product, and the red bean expanded product A fermented rice cake prepared by inoculating a koji mold with a koji mold is added to the koji bean paste, and a fermentation process for obtaining a sugar derived from the koji beans through fermentation of the koji bean koji through the koji bean koji, By shaping the pulverized powder by swelling, it is possible to facilitate the growth of Aspergillus and increase the processing efficiency of the red bean starch, and to easily and easily saccharify the red bean starch.

  According to the method for producing an adzuki bean fermented food according to the invention of claim 4, in the invention of any one of claims 1 to 3, since the crushing of the adzuki beans in the adzuki bean crushing process is crushing by an airflow crusher, Mixing is suppressed, and the particle size distribution of the red bean raw material powder produced by pulverization is relatively uniform.

  According to the method for producing a fermented red bean food according to the invention of claim 5, in the invention of any one of claims 1 to 4, the raw material powder has a maximum particle size of 500 μm or less and an average particle size of 100 μm or less. Therefore, the particle size of the pulverized red bean raw material powder is homogenized, and the quality of the powder itself is also stabilized.

  According to the method for producing azuki bean fermented food according to the invention of claim 6, in the invention of any one of claims 1 to 5, since the particle size in the major axis direction of the bean puffed product is 2 to 10 mm, water is added. Even when it is contained, the shape can be easily maintained, and a gap between the grains when water is contained is easily generated.

It is the schematic of the manufacturing method of the red bean fermented food of 1st Embodiment. It is the schematic of the manufacturing method of the red bean fermented food of 2nd Embodiment. It is the schematic of the manufacturing method of the red bean fermented food of 3rd Embodiment. It is the schematic of a biaxial extruder. It is a particle size distribution figure when a red bean is grind | pulverized with an airflow grinder. It is a particle size distribution figure when a red bean is grind | pulverized with a cutting mill. It is a photograph of starch granules of red beans using an airflow crusher. It is a 1st photograph of an adzuki bean expansion thing. It is a 2nd photograph of an adzuki bean expansion thing. It is a photograph at the time of immersion of a red bean swelling thing.

  The manufacturing method of the red bean fermented food in this invention is demonstrated using FIG. 1 thru | or FIG. FIG. 1 is a schematic view showing the manufacturing method of the first embodiment. First, red beans (adzuki bean, scientific name: Vigna angularis) as a raw material are prepared. The raw red beans are unheated raw beans that are appropriately selected after harvesting. This dried green bean is a red bean whose water content has been reduced to 10-20% by harvesting, washing, natural drying or ventilation drying, etc. without softening the bean with water, and is generally distributed. It is a form. In addition, the red beans in the raw state include red beans whose surfaces have been sterilized by steaming or roasting.

  The red beans are pulverized into a red bean raw material powder having a maximum particle size of 500 μm or less (“red bean crushing step”). As described in the background art, the starch of red beans has a structure of starch granules in which starch, which is called a double-grain structure in the raw state, is aggregated. This becomes a grain structure referred to as an anion particle by heating and water content. Therefore, the red beans are pulverized in advance, so that the structure of starch starch particles in the red beans is eventually destroyed, and the starch contained therein is easily used. When the maximum particle size of the red bean raw material powder is 500 μm or less, the red bean seed coat is pulverized. On the other hand, when the maximum particle size exceeds 500 μm, the remaining of red bean starch particles due to insufficient grinding becomes a problem. Moreover, the seed coat is not sufficiently pulverized.

  Furthermore, the red bean raw material powder desirably has a maximum particle size of 500 μm or less and an average particle size of 100 μm or less. By setting the average particle size to 100 μm or less, more preferably 50 μm or less, the particles are almost disappeared, the particle size of the pulverized red bean raw material powder is homogenized, and the quality of the powder itself is also stabilized.

  In the present specification, the “average particle size” means an integrated value of 50% in the particle size distribution obtained by the laser diffraction / scattering method using the laser diffraction / scattering type particle size / particle size distribution measuring apparatus of the following examples. It means the particle size (cumulative average diameter).

  When the red beans are pulverized to obtain the red bean raw material powder, a dry-type pulverization apparatus, a pulverization method, and the like are freely selected. For example, a cutting mill, a hammer mill, etc. are mentioned. However, in the case of a cutting mill or the like, a powder having a large particle size often remains even when the red beans are pulverized. Therefore, sieving after pulverization is necessary to satisfy the aforementioned maximum particle size value and average particle size value. In addition, the yield tends to deteriorate accordingly.

  Therefore, as a method of obtaining the red bean raw material powder from the red beans while omitting the processes other than the grinding, the red beans are pulverized by an airflow pulverizer. The air pulverization uses a phenomenon in which the raw red beans are introduced into the vortex of the air flow generated in the pulverization chamber of the pulverizer, and the red beans collide with each other to be crushed. Thus, it is a pulverization method in which the particle size is finely pulverized from the red beans stage until it becomes fine powder. As is obvious from this, when the water-swelled and swollen red beans are introduced into the airflow crusher, sufficient crushing is impossible, such as wet red beans sticking to the crushing chamber of the apparatus. Therefore, in the case of airflow pulverization, the red beans need to be dried raw red beans that do not contain water.

  As a result of airflow crushing, 3 to 6 mm bean-sized red beans before crushing are crushed to the aforementioned powder form. Examples of the air pulverizer for pulverizing green red beans include various devices such as a jet mill disclosed in Japanese Patent Application Laid-Open No. 2007-275849 and an air flow type pulverizer disclosed in Japanese Patent Application Laid-Open No. 2011-206621. In the case of the jet mill, a gas such as compressed air is injected into the pulverization chamber of the apparatus, and an air current vortex is generated. Further, in the case of the airflow type pulverizer, a rotary blade such as a fan is provided in the pulverization chamber, and an airflow vortex is generated by the rotary blade.

  The first advantage of the airflow crushing method (airflow crusher) is that the red beans do not come into contact with the pulverized portion in the apparatus. In normal crushing such as a cutting mill, contact between the red beans and the crushing blade, the wall surface of the apparatus, and the like is inevitable. However, according to the airflow crushing method, it is a collision between the red beans riding on the airflow, and therefore, mixing other than the red beans can be suppressed as compared with other crushing methods.

  The second advantage is that the particle size distribution of the red bean raw material powder produced by pulverization is relatively uniform. As will be described in detail in Examples below, when the particle size distributions of the airflow pulverizer and the cutting mill are compared, the pulverization using the airflow pulverizer collects the particle size distribution on the small particle size side and is a distribution with little dispersion. Therefore, the use of an airflow grinder is preferable from the viewpoint of stabilizing the quality of the red bean raw material powder.

  In order to make the particle size after grinding of the red bean raw material powder as well as removal of unmilled or larger red bean fragments, sieving is added as necessary. Here, the red bean raw material powder is passed through a sieve having an appropriate opening of 20 mesh to 50 mesh. The standard of the sieve to be used is based on JIS Z8801-1 (2006). Thus, first, the red bean raw material powder can be obtained from the red beans.

  The red bean raw material powder is processed by the biaxial extruder 10 shown in the schematic structural diagram of FIG. Here, the structure of the biaxial extruder 10 will be described. A first screw 13 and a second screw 14 are accommodated inside a housing 11 which is a main body cylinder of the biaxial extruder 10. Thus, since two screws are provided, it is biaxial, and the first screw 13 and the second screw 14 are driven by the motor 20. A spiral protrusion 15 is provided on the surface of the first screw 13, and a spiral protrusion 16 is also provided on the surface of the second screw 14. Both protrusions 15 and 16 of the first screw 13 and the second screw 14 mesh with each other. A feeder (hopper) 21 is provided on the upper portion of the housing 11 of the biaxial extruder 10. The raw material is input here. A discharge portion 17 is attached to the end of the housing 11, and the kneading is finished and discharged from the discharge port 18 of the discharge portion 17. A cutter 22 is provided for cutting after discharge.

  A heating unit 12 is provided in the housing 11 of the biaxial extruder 10 so that the inside of the housing 11 can be heated. The red bean raw material powder 1 is put into the feeder 21 and guided into the housing 11. The red bean raw material powder 1 is heated through the housing 11 (heating unit 12) while being stirred by the rotation of the first screw 13 and the second screw 14 in the housing 11. From the direction of the spiral protrusions 15 and 16 and the rotation direction of the first screw 13 and the second screw 14, the red bean raw material powder 1 gradually flows from the position of the feeder 21 toward the discharge unit 17. The red bean raw material powder 1 is heated in the housing 11 and is also subjected to pressure as the first screw 13 and the second screw 14 rotate. A very small amount of water is also added from the feeder 21 so that the red bean raw material powder 1 can easily flow in the housing 11.

  Accordingly, the red bean raw material powder 1 is kneaded while being heated by the biaxial extruder 10, whereby the red bean raw material powder 1 is converted in the biaxial extruder 10, thereby obtaining the red bean kneaded product 2 (“heating” Kneading process "). By passing through the heating and kneading step, the pregelatinization of starch in the red bean raw material powder is promoted.

  The red bean kneaded material 2 flowing in the housing 11 is pushed out of the biaxial extruder 10 from the discharge portion 17 through the rotation of both screws. The extruded red bean kneaded material 2 expands due to a pressure difference between the inside and the outside of the housing 11 and is converted into a red bean expanded product 3. Further, the expanded red beans 3 are cut into a predetermined size by the cutter 22 almost simultaneously with being pushed out from the discharge unit 17. Therefore, the red bean kneaded product 2 is expanded at the time of discharge from the discharge unit 17 of the biaxial extruder 10, and the red bean expanded product 3 is obtained ("expansion step").

  This expanded bean product is a granular material having a predetermined size. The shape is appropriate such as a circular shape, a cylindrical shape, or a spindle shape. The size and shape of the expanded red beans depend on the size and shape of a base (discharge port) (not shown) of the discharge unit 17. Therefore, in order to easily grasp the size of the expanded red beans, the size of the maximum portion, that is, the particle size in the major axis direction is used. The particle size in the major axis direction of the red bean product is desirably about 2 to 10 mm, preferably 4 to 7 mm. The size of this range is close to that of rice or beans (red beans).

  When the particle size is larger than 10 mm, the particles are likely to be large and fragile. Moreover, when water is included, it becomes more brittle and shape maintenance becomes difficult. When the particle size is less than 2 mm, the particles are small and accompanied by hardness. However, when water is contained, the gap between grains becomes small. Therefore, it becomes unsuitable to use for the below-mentioned fermentation process. Thus, a particle size in the above range is a good example.

  The red bean expanded product prepared through the red bean crushing step, the heat-kneading step, and the expansion step is neither the red beans themselves nor the red beans powder. The bean puffed product is a granular material in which starch is pregelatinized along with the pulverization of the red beans and reconstituted (shaped) into a predetermined size. Therefore, it can be said that the expanded red beans greatly improves the saccharification (described later) by dealing with red beans or heated red beans, or by reconstitution (shaping) of the red beans.

  Next, a saccharification enzyme is added to the red bean product, and the red bean product is liquefied and saccharified. Then, a red bean-derived sugar (swelled red bean saccharified product) is produced from the red bean expanded product (“enzyme reaction step”). A series of flows is the manufacturing method of the first embodiment of the red bean fermented food. In the production method of the first embodiment, amylase, glucoamylase or the like is used as the saccharifying enzyme. Furthermore, a degrading enzyme such as a protease is also added for degrading proteins derived from red beans. The temperature and time in the enzyme reaction step are adjusted to suitable conditions in consideration of the amount of adzuki bean paste treated, the type of enzyme added, and the like.

  FIG. 2 is a schematic view showing the manufacturing method of the second embodiment. First, in the production method of the second embodiment, a red bean raw material powder having a maximum particle size of 500 μm or less is obtained by crushing red beans, a red bean kneaded product by heating and kneading the red bean raw material powder in a biaxial extruder. The “heating kneading step” in which the bean kneaded product is discharged from the discharge section of the biaxial extruder and the “expansion step” in which the bean puffed product is obtained by being expanded at the time of discharging from the discharge portion of the biscuit extruder are as described in the first embodiment. It is common with the manufacturing method.

  As a feature of the production method of the second embodiment, rice bran is prepared and added to the red bean product. Rice heated by steaming or the like is inoculated with koji molds (genus Aspergillus typified by Aspergillus oryzae). Aspergillus oryzae grow on the surface of the rice and rice bran is completed. This rice bran is added to the red bean puffed product obtained after the aforementioned puffing step. The starch of the expanded red beans is decomposed by the enzyme secreted by the koji mold of rice bran to produce sugar. In other words, red bean-derived sugar (swelled red bean saccharified product) is obtained by fermentation of the red bean expanded product through rice bran (“fermentation process”). A series of flows is the manufacturing method of the second embodiment of the red bean fermented food.

  FIG. 3 is a schematic view showing the manufacturing method of the third embodiment. Similarly, in the manufacturing method of the third embodiment shown in FIG. 3, a “red bean crushing step” in which a red bean raw material powder having a maximum particle size of 500 μm or less is obtained by crushing red beans, heating the red bean raw material powder in a biaxial extruder, Each process from the “heating kneading step” in which the red bean kneaded product is obtained by kneading and the “expansion step” in which the red bean kneaded product is expanded from the discharge part of the biaxial extruder to obtain the red bean expanded product is as described above. This is common with the manufacturing method of the first embodiment.

  As a feature of the manufacturing method of the third embodiment, a red bean koji is inoculated into the red bean puffed product itself to prepare a red bean koji, which is added to the red bean puffed product. A koji mold (Aspergillus genus typified by Aspergillus oryzae) is inoculated into a bean puffed product produced during or in advance of production. An appropriate amount of water is added to the expanded red beans. Aspergillus oryzae grows on the surface of the red bean puffed product, etc., and red bean cake is produced. This red bean koji is added to the red bean puffed product obtained after finishing the above-mentioned puffing step. And the starch of a red bean swelling thing is decomposed | disassembled with the enzyme which the koji mold of red bean koji secretes, and sugar is produced. In other words, red bean-derived sugar (swelled red bean saccharified product) is obtained by fermentation of the red bean expanded product through the red bean koji (“fermentation step”). A series of flows is the manufacturing method of the third embodiment of the red bean fermented food.

  The red bean expanded product that is the basis of the red bean paste of the third embodiment has been heated because it has been processed by the above-described biaxial extruder. Therefore, the starch of the red bean puff is already pregelatinized, and the koji mold is in an easy-to-use state. In addition, since the red bean puff has a porous structure generated during puffing, it is easy for hyphae hyphae to enter into the pores and can be said to be an ideal scaffold. In addition, when preparing the red bean koji, moderate water is also added for the growth of koji molds, and it is produced under the same control of temperature, humidity and the like as rice koji.

  In this specification, the “gonococcus” is an Aspergillus genus cell body (Aspergillus oryzae) itself and refers to the state of hyphae or spores. “Rice rice cake, red bean rice cake” refers to a granular material in a state where rice or red bean swollen material that is used as a scaffold for growth and proliferation is inoculated (seeded) with koji mold and appropriately cultured. In addition, as described above, commercially available rice bran prepared in advance or separately purchased (separately procured) may be added to “rice koji, red bean koji”.

  Fermentation performed by adding rice bran or red bean paste to the red bean expanded product is under the same conditions as temperature, humidity, time, etc. for producing general sake brewing, miso and soy sauce. Here, as described above, the adzuki bean product is a granular tangible material having a major axis direction particle size of approximately 2 to 10 mm, preferably 4 to 7 mm. Azuki bean product is approximately the same size as rice bran or red bean porridge. Therefore, the red bean expanded product and the rice bran or red bean paste are easily mixed uniformly. In addition, moderate gaps are created between the grains. Air flows through this gap. Therefore, the oxygen necessary for the respiration of Neisseria gonorrhoeae is supplied. The supply of oxygen necessary for the growth of Aspergillus is greatly improved by the use of a red bean product. In this regard, it can be said that the method has been greatly advanced from the method in which the starch of red beans is pasty and inoculated with koji molds.

  In the production method of the second embodiment in which rice bran is used, the koji mold grows fast because koji mold can utilize rice starch. Therefore, the fermentation of the red bean expanded product is also accelerated. However, sugar derived from starch of rice is also mixed. Therefore, the concentration of the original fermentation product of red beans is diluted. In contrast, in the manufacturing method of the third embodiment in which red bean koji is used, all components other than koji mold are derived from red beans. Therefore, an adzuki bean fermented food with a high concentration of the red bean-derived component can be obtained.

  From these points, if efficient fermentation is desired, use of rice bran of the second embodiment is a good example. Alternatively, if it is desired to extract only the components of red beans or the components derived from red beans as much as possible, the use of the red bean paste of the third embodiment is a good example. In this way, sugars derived from red beans (red bean fermented foods), that is, puffed red bean saccharified products, can be obtained by effectively utilizing existing techniques for producing sake, miso and soy sauce. In addition, it is possible to selectively use depending on the concentration.

[Crusher selection]
Inventors examined the influence by the difference in a grinding | pulverization apparatus in preparing azuki bean raw material powder. Two types of pulverizers were used: an airflow pulverizer (Minami Sangyo Co., Ltd., Minaklon Mill) and a cutting mill (manufactured by Lecce Co., Ltd., model number SM100C). And when the red beans were pulverized to obtain the red bean raw material powder, the difference in particle size caused by the pulverizer was verified. The raw red beans were produced in Hokkaido (variety: Erimoshozu) and had a moisture content of about 15%, and were used as a common raw material for both crushers. After grinding using both devices, the particle size distribution of the resulting red bean powder was measured. The red bean powder pulverized by the airflow pulverizer was used for measurement as it was. The red bean powder pulverized by the cutting mill was sieved with a 30 mesh (aperture 500 μm) sieve in accordance with JIS Z8801-1 (2006) to remove the large grains.

  FIG. 5 is a particle size distribution diagram of an air-flow type pulverizer and FIG. 6 is a particle size distribution diagram of a cutting mill, which is a measurement result by a laser diffraction / scattering particle diameter / particle size distribution measuring apparatus (manufactured by Nikkiso Co., Ltd., MT3300). The average particle diameter was the particle diameter at an integrated value of 50% in the particle size distribution obtained by the laser diffraction / scattering method using the same measuring apparatus.

  The particle size distribution diagram (FIG. 5) of the airflow crusher had a single peak, the maximum particle size (cumulative 100%) was 208.3 μm, and the average particle size (cumulative 50%) was 43.91 μm. The particle size distribution diagram of the cutting mill (FIG. 6) had two peaks, and the maximum particle size (cumulative 100%) exceeded 1000 μm. The average particle size (cumulative 50%) was 66.76 μm. As is clear from the comparison of both particle size distribution diagrams, pulverization using an airflow pulverizer is superior in the uniformity, small variation, and fineness of the red bean powder produced by pulverization. In particular, since a relatively homogeneous red bean powder can be obtained by a single pulverization treatment, the advantage of airflow pulverization is great.

  From the particle size distribution diagrams of both figures, the difference in tendency seems to be small when focusing on the range of 10 to 100 μm. However, particles having a size of 500 μm or more that have not been pulverized cannot be ignored, and it is necessary to perform sieving work for the removal. Also from this fact, pulverization using an airflow pulverizer is simple.

  FIG. 7 is an optical micrograph of starch of red bean raw material powder obtained by pulverizing red beans with an airflow crusher. In order to make the starch easy to see, it was stained with an iodine solution. As you can see from this picture, fine grains are scattered. Although not shown, in the case of red bean starch anion particles, the grains in the photograph were agglomerated and the sizes were clearly different. Accordingly, the grains in the photograph of FIG. 7 are considered to be individual starches produced by breaking the structure of the bean particles.

[Production of Azuki Bean Puffed Material]
Based on the result of the above-mentioned “selection of pulverizer”, the inventors determined that the air-flow pulverizer is optimal for pulverizing red beans, and prepared the red bean raw material powder necessary for the subsequent experiments. This red bean raw material powder was put into a biaxial extruder to produce five kinds of red bean expanded products (prototype examples T1, T2, T3, T4, and T5). Prototype examples T1, T2, T3, and T4 used EA-20 manufactured by Suehiro EPM Co., Ltd. Prototype Example T5 uses α-100 made by the same company.

<Prototype Example T1>
Azuki bean raw material powder was charged into a biaxial extruder (EA-20) at a supply rate of 20 kg / hr. At the same time, a small amount of water was also added for convenience of kneading. The number of rotations of the screw was set to 180 rpm, and the temperature in the biaxial extruder was about 80 ° C. in the middle part and about 120 ° C. in the discharge part. The red bean raw material powder was converted into a red bean kneaded product in a biaxial extruder and cut with a cutter simultaneously with expansion at the time of extrusion from the base (discharge port) (diameter 3 mm) of the discharge part to obtain an expanded red bean product. The expanded bean paste (T1) had a particle size of 13 mm in the major axis direction and a particle size of about 8 mm in the minor axis direction. Moreover, the bulk specific gravity of the red bean expanded product (T1) was 0.143 g / mL.

<Prototype T2>
Azuki bean raw material powder was charged into a biaxial extruder (EA-20) at a supply rate of 25 kg / hr. At the same time, a small amount of water was also added for convenience of kneading. The number of rotations of the screw was set to 200 rpm, and the temperature in the biaxial extruder was about 80 ° C. at the middle part and about 137 ° C. at the discharge part. The red bean raw material powder was converted into a red bean kneaded product in a biaxial extruder and cut with a cutter simultaneously with expansion at the time of extrusion from the base (discharge port) (caliber 1 mm) of the discharge part to obtain an expanded red bean product. The expanded bean paste (T2) was almost spherical and had a particle size of about 2 to 3 mm. Moreover, the bulk specific gravity of the expanded red beans (T2) was 0.288 g / mL.

<Prototype T3>
Azuki bean raw material powder was charged into a biaxial extruder (EA-20) at a supply rate of 20 kg / hr. At the same time, a small amount of water was also added for convenience of kneading. The number of rotations of the screw was set to 180 rpm, and the temperature in the biaxial extruder was about 80 ° C. in the middle part and about 132 ° C. in the discharge part. The red bean raw material powder was converted into a red bean kneaded product in a biaxial extruder and cut with a cutter simultaneously with the expansion at the time of extrusion from the die (discharge port) (caliber 2 mm) of the discharge part to obtain an expanded red bean product. The expanded bean paste (T3) had a particle size of about 4.5 mm in the major axis direction and about 4 mm in the minor axis direction. Moreover, the bulk specific gravity of the red bean expanded product (T3) was 0.211 g / mL.

<Prototype T4>
Azuki bean raw material powder was charged into a biaxial extruder (EA-20) at a supply rate of 20 kg / hr. At the same time, a small amount of water was also added for convenience of kneading. The rotation speed of the screw was set to 200 rpm, and the temperature in the biaxial extruder was about 81 ° C. in the middle part and about 125 ° C. in the discharge part. The red bean raw material powder was converted into a red bean kneaded product in a biaxial extruder and cut with a cutter simultaneously with expansion at the time of extrusion from the base (discharge port) (caliber 2.5 mm) of the discharge part to obtain an expanded red bean product. The expanded bean paste (T4) had a particle size of about 7 mm in the major axis direction and about 5 mm in the minor axis direction. Moreover, the bulk specific gravity of the expanded red beans (T3) was 0.204 g / mL.

<Prototype T5>
The inventors who produced the red bean expanded products of prototype examples T1 to T4 used an extruder with a larger throughput in producing prototype example T5 in order to increase the production amount. Azuki bean raw material powder was charged into a biaxial extruder (α-100) at a supply rate of 80 kg / hr. At the same time, a small amount of water was also added for convenience of kneading. The rotation speed of the screw was set to 150 rpm, and the temperature in the biaxial extruder was about 100 ° C. at the middle part and about 120 ° C. at the discharge part. The red bean raw material powder was converted into a red bean kneaded product in a biaxial extruder and cut with a cutter simultaneously with expansion at the time of extrusion from the base (discharge port) (caliber 1.5 mm) of the discharge part to obtain an expanded red bean product. The expanded bean paste (T5) was almost spherical and had a particle size of about 4 to 5 mm. Moreover, the bulk specific gravity of the red bean expanded product (T5) was 0.292 g / mL.

<Production results of the red bean puffed product>
8A shows a prototype example T1, FIG. 8B shows T2, and FIG. 8C shows T3, FIG. 9A shows a prototype example T4, and FIG. 9B shows T5. Although the actual size is difficult to grasp due to variations in shooting conditions, etc., all of the prototypes were finished as granular materials (tangible materials) having almost the same size and shape. As is easily grasped from each photograph, the size and shape are similar to those of beans and rice grains. Therefore, there is little discomfort compared with rice etc. inoculated with Neisseria gonorrhoeae. According to the production method for obtaining a red bean expanded product from red bean raw material powder using a biaxial extruder, a red bean expanded product having a desired size and shape can be easily obtained by replacing the base part of the discharge part. Furthermore, since continuous processing is possible, production efficiency is also good. Since the bean puffed product has been heated in the biaxial extruder, the starch in the red bean puffed product is also pregelatinized. This red bean puffed product has a low water content and is convenient for storage. Therefore, it is possible to make it in a semi-finished product in advance.

[Wetting evaluation]
Assuming a situation in which the koji mold is inoculated into the azuki bean product, it is in a wet state. Even under such conditions, the red bean expanded product needs to keep its shape without easily collapsing. Therefore, a wetting test was performed on the prototype red bean product. Ten grams of the bean puffed products of prototype examples T1 to T5 were weighed and put into a 200 mL beaker. The upper part of FIG. The number attached to the beaker shows a prototype. Subsequently, 50 ° C. hot water was poured in such an amount that the bean swelling of each beaker was immersed, and the mixture was gently stirred. The lower part of FIG.

  Since the bulk specific gravity of Prototype Example T1 was lower than the others, it floated even when hot water was added. Therefore, stirring could not be performed smoothly. With respect to the prototype examples T2 to T4, stirring could be performed without inadvertent lifting. The prototype T4 felt slightly heavy during stirring. Prototype example T5 is an expanded red bean product designed with the goal of intermediate size between trial examples T2 and T3. Therefore, it was able to be stirred with the same degree of feeling as the prototype examples T2 and T3.

  Considering the results of the wetting test, it can be said that the particle size of the red bean puffed product of Prototype Example T1 is slightly too large. If the efficiency improvement at the time of saccharification is taken into consideration, it is desirable that the particle size of the red bean expanded product be smaller than that of the trial example T1. Therefore, the particle size range is 2 to 10 mm, with the minimum prototype T2 being the lower limit.

[Saccharification test of Azuki bean product]
The inventors who produced the bean puffed product through the prototype example used the red bean puffed product of the above-described prototype example T5 and used three types of “saccharification tests 1, 2, and 3” corresponding to the first to third embodiments. It was used for. When quantifying the sugar produced by saccharification (the action of an enzyme or Neisseria gonorrhoeae), HPLC (high performance liquid chromatography) is used, and the peak areas of glucose and maltose prepared in advance are measured with the same HPLC, and the amount of sugar is calibrated. After creating a line, the peak areas of HPLC were compared to calculate the amount of sugar. In the measurement, Sugar-D (manufactured by Nacalai Tesque Co., Ltd.) was used for the HPLC column and 70% acetonitrile was used for the eluent, and the mixture was distributed at 40 ° C. A differential refractometer was used as the detector. In the measurement, glucose was selected as a representative monosaccharide and maltose was selected as a representative disaccharide. The results of saccharification tests 1 to 3 are shown in Table 1 below.

<Saccharification test 1: Corresponding to the first embodiment (addition of enzyme)>
36 g of the red bean puffed product of Prototype Example T5 was weighed, and 100 mL of water, 9000 U of α-amylase (manufactured by Amano Enzyme Inc., Christase T10S) and 16500 U of protease (manufactured by the company, Protease A “Amano” SD) were added thereto. . And it left still at 60 degreeC for 6 hours, stirring once per hour. After the reaction, the solution was separated and the amount of sugar was measured by the above-mentioned HPLC.

  As a comparison, 36 g of the red bean puffed product of Prototype Example T5 was weighed, and 100 mL of water was poured therein, and the above enzyme was not added, and the mixture was allowed to stand at 60 ° C. for 6 hours. Moreover, as a control, the above-mentioned enzyme was added to 100 mL of water without using the red bean product, and the mixture was allowed to stand at 60 ° C. for 6 hours. For the comparison and control, the amount of sugar was measured by the aforementioned HPLC.

<Saccharification test 2: Corresponding to the second embodiment (addition of rice bran)>
Weighing 22.5 g of the red bean product of Prototype Example T5, 13.5 g of rice bran (produced by Bioc Co., Ltd., made with sake for sake sake), and 100 mL of water. Were mixed. The mixture was allowed to stand at 60 ° C. for 6 hours with stirring once per hour. After fermentation, the solution was fractionated and the amount of sugar was measured by the aforementioned HPLC (fermentation of rice bran A). In addition, the previous rice bran was changed to “BIOC Co., Ltd., sake brewed rice white silver” (hereinafter referred to as “rice koji B”), and other conditions and addition amounts were the same as those for rice koji A fermentation. did. After fermentation, the solution was collected and the amount of sugar was measured by HPLC as described above (fermentation of rice bran B).

<Saccharification test 3: Corresponding to the third embodiment (addition of red soybean cake)>
First, 15 g of the bean puffed product of Prototype Example T5 was weighed, and about 1.5 mg of Aspergillus (produced by Bioc Co., Ltd., platinum) and appropriate water were added thereto and allowed to stand at 35 ° C. for 38 hours. In this way, a red bean koji in which koji molds were grown on the red bean puffed product was prepared.

  Next, 22.5 g of the red bean expanded product of Prototype Example T5 was weighed, and 13.5 g of red bean koji obtained by the above preparation and 100 mL of water were mixed. The mixture was allowed to stand at 60 ° C. for 6 hours with stirring once per hour. After fermentation, the solution was fractionated and the amount of sugar was measured by HPLC as described above (fermentation of red soybean cake).

<Results and discussion of saccharification test>
The produced glucose and maltose were expressed as weight percent concentration per unit volume (wt% / vol). From Table 1, liquefaction and saccharification of the red bean swelled product by enzyme were confirmed. In addition, liquefaction and saccharification of the red bean swell were also confirmed in the addition of rice bran and red bean koji. In particular, in the inoculation of rice bran and red bean koji, there was no factor inhibiting the growth of koji mold, and the fermentation could be promoted smoothly.

  That is, it can be said that the bean puffed product is an ideal material that is good as a scaffold for gonococcal growth and also facilitates gonococcal respiration. Since the whole red beans can be pulverized to prepare an expanded red beans, all the components of the red beans can be obtained, and the utilization of unused components in the red beans is facilitated. Moreover, since the fermented metabolite of Aspergillus is added to the red beans component, more nutritional value and pharmacological effect can be expected.

  The present invention makes it possible to shape the red bean powder by processing the red beans from the powder form into an expanded red beans. Therefore, we succeeded in creating a scaffold for Neisseria gonorrhoeae and enabled efficient multiplication of Neisseria gonorrhoeae. Therefore, a novel saccharification product can be produced through enzyme treatment of red bean components and fermentation by Aspergillus.

Claims (6)

An azuki bean pulverizing step for obtaining a red bean raw material powder having a maximum particle size of 500 μm or less by crushing the azuki beans;
A heating and kneading step of obtaining a red bean kneaded product by kneading while heating the red bean raw material powder in a biaxial extruder,
An expansion step of expanding the red bean kneaded product at the time of discharge from the discharge portion of the biaxial extruder to obtain an expanded red bean;
A method for producing a fermented red bean food, comprising: an enzyme reaction step of adding a saccharification enzyme to the expanded red beans and liquefying and saccharifying the expanded red beans to obtain sugar derived from the red beans. An azuki bean pulverizing step for obtaining a red bean raw material powder having a maximum particle size of 500 μm or less by crushing the azuki beans;
A heating and kneading step of obtaining a red bean kneaded product by kneading while heating the red bean raw material powder in a biaxial extruder,
An expansion step of expanding the red bean kneaded product at the time of discharge from the discharge portion of the biaxial extruder to obtain an expanded red bean;
A rice bran prepared by inoculating steamed rice with koji mold is added to the azuki bean product, and a fermentation process for obtaining a sugar derived from a red bean by fermentation of the azuki bean product through the rice koji is provided. A method for producing azuki bean fermented food. An azuki bean pulverizing step for obtaining a red bean raw material powder having a maximum particle size of 500 μm or less by crushing the azuki beans;
A heating and kneading step of obtaining a red bean kneaded product by kneading while heating the red bean raw material powder in a biaxial extruder,
An expansion step of expanding the red bean kneaded product at the time of discharge from the discharge portion of the biaxial extruder to obtain an expanded red bean;
A fermentation step of adding a red bean koji prepared by inoculating koji mold to the red bean paste to the red bean paste and obtaining sugar derived from the red beans by fermentation of the red bean paste through the red bean paste. A method for producing a fermented red bean food.   The method for producing an adzuki bean fermented food according to any one of claims 1 to 3, wherein the crushing of the azuki beans in the azuki beans crushing step is crushing by an airflow crusher.   The method for producing a red bean fermented food according to any one of claims 1 to 4, wherein the red bean raw material powder has a maximum particle size of 500 µm or less and an average particle size of 100 µm or less.   The method for producing an adzuki bean fermented food according to any one of claims 1 to 5, wherein a particle size in a major axis direction of the adzuki bean product is 2 to 10 mm.

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