JP2018019664A - Manufacturing method of softened beans - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method for softening beans to softness with which person having difficulty in chewing can eat easily while maintaining a shape, and further maintaining softened quality even when stored for long time at an ordinary temperature, and having high productivity by a simple manufacturing method.SOLUTION: In at least one process of water impregnation process or a water boiling process for rehydrating beans which is ecdysis treated, water impregnation treatment and/or a water boiling treatment is conducted by a solution containing gluconic acid, then the beans obtained after the water boiling process and an acidic solution containing alkali metal salt of citric acid and gluconic acid are combined and sealed in a pressure resistant heat resistant container, then a retort heating treatment is conducted.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing softened beans using peeled beans. More specifically, the peeled beans are softened to a softness that can be easily eaten by those who have difficulty chewing, and even when stored at room temperature for a long period of time, they prevent re-curing of beans and binding between beans, The present invention relates to a method for producing softened beans that maintains its thickness.

  Beans are often used for meals in nursing homes because they are high protein and high in nutritional value. In order to cook and soften beans, a method in which baking soda or phosphates are added to water and boiled in water, or a method in which pressure is heated with a pressure cooker is often used. For those who have difficulty chewing, the above-mentioned method may be insufficiently softened, or may not be swallowed if the outer skin remains, so it may be provided as a paste or liquefied using a mixer or the like. There is. However, a meal such as a mixer meal does not have the original shape of the ingredients, so there is a problem that the appetite does not appear visually, and it is not possible to provide a delicious taste or enjoyment of eating.

  Various proposals have been made as techniques for softening beans other than the above. For example, in Patent Document 1, as a method of softening beans using a softener, the beans are immersed in water containing an alkali metal salt of gluconic acid and then heated under pressure in a boiled water or a pressure cooker. Thus, a method for softening beans to a uniform hardness is disclosed. However, with this method, it has been difficult to soften to the extent that people with difficulty in chewing can easily eat.

  Next, as a method for softening beans by pressurization and heating, Patent Document 2 discloses a method for producing nursing food for soybeans in which soybeans whose skin has been previously peeled are steamed in an atmosphere of high temperature conditions. With this manufacturing method, it is possible to make soybeans soft and suitable for nursing foods. However, as a precondition for manufacturing, it is necessary to use the soybean raw material that exfoliates the skin and leaves the inner skin (thin skin), so productivity is high. What is bad is that when soybeans are cooked to a softness suitable for nursing foods, the soybeans turn brown into a natto-like brown color and have a poor appearance.

  Furthermore, as a method of softening beans by enzyme treatment, Patent Document 3 discloses a method in which beans are immersed in an enzyme solution and softened by heat treatment after the enzyme reaction, and Patent Document 4 discloses that beans are in the presence of an acidic solution. A method for producing beans that is heated and then softened while maintaining the original shape of the beans is disclosed. In these production methods, the beans can be made soft enough for those who have difficulty chewing / swallowing, but when stored for a long period of time, the beans are coated with a thickener after softening. After that, a process of rapid freezing treatment was required, the manufacturing method and production equipment were not simple, and problems in productivity remained.

  On the other hand, beans can be softened by pressure and heat treatment with retort, but when stored for a long period of time, the protein and starch contained in the beans will age, and the texture will become harder. well known. In addition, when boiled beans and seasoning liquid are combined and vacuum-packed and sterilized by heating with retort, polysaccharides such as pectin and starch contained in beans will elute to the seasoning liquid side, and elution when stored for a long period of time. The resulting polysaccharide gels, causing boiled beans to bind together and harden into dumplings. The above problems significantly reduce the commercial value of boiled bean products, and especially for those who have difficulty chewing, re-cured or bound beans cannot be eaten, which is a fatal defect in foods for people with difficulty chewing .

  In Patent Document 5, in a softening method for treating soybean with enzyme, after treating raw soybean with a soybean pretreatment solution containing sodium metaphosphate and sodium bicarbonate, freezing, thawing, and then treating with enzyme under reduced pressure, Although a method for preventing re-hardening of soft retort soybean by heat treatment has been disclosed, the production method is complicated and not simple and there is room for improvement.

  Thus, in the conventionally disclosed technology, even when stored at room temperature for a long period of time, the binding due to re-curing and gelling of beans is suppressed, and the softness that can be easily eaten by persons with difficulty in chewing is maintained, and There was no production method with high productivity by a simple production method.

Japanese Patent No. 4158948 JP 2009-95305 A Japanese Patent No. 5272702 JP2015-149936A Japanese Patent Laying-Open No. 2015-77111

In addition to softness, elements required for a meal for those having difficulty chewing are required to be easy to swallow and not to cause aspiration. On the other hand, since beans have a skin, they are also difficult to eat for those who have difficulty chewing. That is, since a person with difficulty in chewing cannot chew the outer skin finely, it cannot be said that the outer skin attached to the oral cavity can be swallowed well, and there is a risk of aspiration.
For this reason, peeled beans are also used in nursing care facilities. Because the peeled beans are half-cracked, the appearance is inferior to that of whole grains. It is.

  On the other hand, the peeled beans have had the outer shell removed, so compared to the whole-grain beans with the outer shell, there is a problem that they are extremely easy to collapse and break, and softening while maintaining the shape of the peeled beans It was difficult.

In the present invention, the peeled beans are softened to a softness that can be easily eaten by those who have difficulty chewing while maintaining the shape, and even when stored for a long time at room temperature or refrigerated, It is an object of the present invention to provide softened beans in which binding between beans is suppressed and softness is maintained by a simple manufacturing method.
Furthermore, it is an object of the present invention to provide a production method in which the molted beans are prevented from being broken and cracked during the water immersion treatment and the boiled treatment, and the yield and appearance of the beans are improved.

  As a result of intensive studies to solve the above-mentioned problems, the present inventor obtained a boiled bean-treated bean and an acidic solution containing both an alkali metal salt of citric acid and gluconic acid. After filling and sealing, retort heat treatment does not require a complicated process, and even when stored for a long period of time, which is the subject of the present invention, re-curing of beans and binding between beans are suppressed, and it is difficult to chew Have found that they can provide softened legumes that maintain their softness to eat.

  Furthermore, as a result of repeated investigations on the method of retaining the shape of the peeled beans, the step of water immersion treatment of the peeled beans, and the step of boiled the beans after the water immersion treatment, In at least one of the two steps, the beans are immersed in an aqueous solution and / or boiled with an aqueous solution containing gluconic acid, so that collapse and cracking of the peeled beans can be suppressed and the shape can be maintained. The headline and the present invention have been completed.

That is, the present invention comprises the following inventions.
(1) (a) a first step of immersing the peeled beans in water;
(B) a second step of boiled the beans soaked in water;
(C) a third step of filling the container with both the boiled beans and the acidic solution to which the alkali metal salt of citric acid and gluconic acid are added, and sealing the container;
(D) a fourth step of pressurizing and heating the sealed object;
The present invention relates to a method for producing softened beans.
(2) In the third step, the addition amount of the alkali metal salt of citric acid is 0.2 to 1.5 wt%, the addition amount of gluconic acid is 0.2 to 1.5 wt%, and the acidity The solution according to (1), wherein the solution is prepared such that the amount of the alkali metal salt of citric acid is equal to or greater than that of gluconic acid so that the pH of the solution is 4.5 to 5.8. The present invention relates to a method for producing softened beans.
(3) In at least any one of said 1st process and said 2nd process, 0.01-1.0weight% of gluconic acid is included with respect to the hot water immersed and / or boiled, It is characterized by the above-mentioned. The present invention relates to a method for producing softened beans as described in (1) above.

  According to the method for producing softened beans using the peeled beans of the present invention, the beans can be crushed with the tongue even if the elderly or a person with difficulty in chewing do not chew with teeth while maintaining the shape and color tone and flavor of the beans. The bean can be softened, and re-curing of beans and binding between beans can be suppressed during storage, and the quality can be maintained for a long time at room temperature or under refrigeration. In addition, since the manufacturing method is simple, manufacturing with excellent productivity is possible. Furthermore, according to the present invention, the yield and appearance of the beans are remarkably improved by maintaining the shape and suppressing the collapse and cracking that occur in the manufacturing process in which the peeled beans are immersed in water and subsequently boiled in water. can do.

  In the present invention, the raw material is not particularly limited as long as it is a peeled legume. For example, yellow soybeans, black soybeans, green soybeans, red soybeans, tea beans, and rice beans may be used for soybeans, and gold beans, platinum beans, tiger beans, quail for green beans. Beans, white flower beans, purple flower beans, chickpeas, peas beans, and empty beans may be used.

  In the method of the present invention, first, in the first step, the peeled beans are immersed in water so that the beans fully absorb water and are rehydrated. The water immersion of the beans in the present invention may be water or hot water, but the longer the time required for water reconstitution, the more the beans will collapse and crack, so it is preferable that the water be reconstituted in a short time. The water immersion condition is preferably immersed in hot water heated to 60 to 90 ° C. for 10 to 120 minutes, more preferably 70 to 80 ° C. for 45 to 75 minutes.

  Next, in the second step in the present invention, the beans soaked in water are poured into boiling water, and generally boiled for several tens of minutes to elute and remove unpleasant taste components such as lye, and at the same time The purpose is to soften beans to a hardness suitable for processing. Beans are boiled in a suitable manner according to the state of the raw beans because the boiled conditions vary greatly depending on the variety, production area, harvest year, size, etc. Usually, boiled water is boiled for 1 to 60 minutes after re-boiling to soften the beans.

  Further, although not essential in the present invention, for the purpose of suppressing the collapse and cracking of beans and improving the yield and appearance, the beans are added with gluconic acid in at least one of the first step and the second step. It is preferable to carry out a water immersion process and / or a boiled process with the aqueous solution containing this. The aqueous solution in the first step and / or the second step contains 0.01 to 1.0% by weight of gluconic acid. The amount of gluconic acid added is preferably 0.01 to 0.1% by weight, more preferably 0.01 to 0.05% by weight. When the addition amount of gluconic acid is less than 0.01% by weight, it is insufficient to obtain the effect of preventing collapse, and when the addition amount of gluconic acid exceeds 1.0% by weight and is added excessively The beans are hardened and cannot be crushed with the tongue, and the taste is also sour, making it unsuitable as a softened bean for people with difficulty in chewing.

  Further, the step of treating the beans with the aqueous solution containing gluconic acid may be either the first step or the second step, but it is more effective in preventing the beans from collapsing and cracking and reducing the yield. In order to prevent this, it is preferable to carry out the water immersion treatment in the first step.

  Next, in the third step and the fourth step in the present invention, an acidic solution containing beans boiled in the second step, an alkali metal salt of citric acid and gluconic acid is filled and sealed in a container, and heated. As a result, due to the synergistic effect of heating with the components of the acidic solution in the present invention, the beans are softened to such a degree that they can be crushed with the tongue even if the person with difficulty in chewing does not chew with their teeth, and the texture is uniform and uniform. Is done. At the same time, the components of the acidic solution in the present invention can suppress the re-curing of beans and the binding between beans that occur when stored at room temperature for a long time.

  In the third step of the present invention, an acidic solution containing the beans boiled in the second step, an alkali metal salt of citric acid and gluconic acid is filled in a pressure- and heat-resistant bag or container and sealed.

  The acidic solution in the third step contains 0.2 to 1.5% by weight of an alkali metal salt of citric acid, 0.2 to 1.5% by weight of gluconic acid, and the pH of the acidic solution is 4 It adjusts so that the addition amount of the alkali metal salt of a citric acid may become more than equivalent than the addition amount of gluconic acid so that it may become the range of 0.5-5.8. More preferably, the addition amount of the alkali metal salt of citric acid in the acidic solution is 0.5 to 1.0% by weight, and the addition amount of gluconic acid is 0.5 to 1.0% by weight. The pH of the acidic solution in the third step is preferably adjusted to 5.8 or less in order to suppress discoloration due to retort heat treatment.

  Moreover, although the gluconic acid added to the acidic solution in a 3rd process can be substituted to organic acids or inorganic acids other than gluconic acid, it is preferable to use gluconic acid in terms of taste. For example, citric acid, lactic acid, tartaric acid, acetic acid, malic acid, phosphoric acid, hydrochloric acid and the like can be used.

  In the second step, the ratio of filling the boiled beans and the acidic solution is 0.2 to 1.0 times the amount of the acidic solution relative to 1 part by weight of the boiled beans. Is preferred. More preferably, the amount is 0.3 to 0.6 times, and more preferably 0.35 to 0.5 times.

  In addition, sugars such as sucrose, sugars such as reduced starch syrup, dextrin and other sugars, and seasonings such as salt can be added to the acidic solution. In particular, the addition of a sugar such as trehalose or reduced water candy can suppress the re-hardening of the beans, and the addition of an appropriate amount of dextrin or reduced water candy can suppress the gelation of the beans.

  Next, in the fourth step in the present invention, the boiled beans and the acidic solution sealed in the third step are subjected to pressure and heat treatment at 100 to 130 ° C. for 10 to 120 minutes. This heating condition is more preferably 30 to 90 minutes at 115 to 125 ° C.

  The above-described method of the present invention provides a softened bean that is softened to such a degree that the beans can be crushed with the tongue even if a person with difficulty in chewing such as the elderly does not chew with teeth while maintaining the shape and color tone and flavor of the beans. be able to. Further, even when stored for a long period of time at room temperature or under refrigeration, re-curing of beans and binding between beans are suppressed, and softened beans that can maintain their quality for a long period of time can be obtained. Furthermore, the yield and appearance of beans can be remarkably improved by suppressing the collapse and cracking that occur in the manufacturing process and maintaining the shape.

  The softened beans obtained by the method of the present invention can be used as they are as meals for those who have difficulty chewing, and can also be used as baby foods and general ordinary meals.

  Hereinafter, although the form for implementing this invention is demonstrated, showing an Example and a comparative example, this invention is not limited to the following description.

[Example 1]
As a water soaking process for soybeans, 0.02% by weight of gluconic acid was added to 5 times the amount of hot water with respect to 1 part by weight of the peeled soybeans, and the peeled soybeans were soaked for 1 hour to rehydrate. Next, as a water-boiled process, with respect to 1 part by weight of the molted soybean after reconstitution with water, the demolition soybean after reconstitution with water is put in 3 times the amount of hot water, boiled for 30 minutes, and then cooled to below room temperature under running water did. Next, as a filling process, an acidic solution of 0.4 times the amount of 1 part by weight of boiled and peeled soybeans and boiled and peeled soybeans is placed in a pressure and heat resistant container, and then sealed at 120 ° C. and 60 ° C. Retort sterilization for a minute to obtain the desired moulturized soybean stew. At that time, 1.0% by weight of sodium citrate and 1.0% by weight of gluconic acid were added to the acidic solution.

[Example 2]
In the water soaking process for soybeans, the moulted soybeans were soaked for 1 hour in 5 times the amount of hot water relative to 1 part by weight of the moulted soybeans, and then rehydrated. Next, as a water-boiled process, 0.02% by weight of gluconic acid is added to 3 times the amount of hot water with respect to 1 part by weight of the peeled soybean after reconstitution with water, and the exfoliated soybean after reconstitution with water is added for 30 minutes. After boiling in water, it was cooled to below room temperature under running water. The following filling step and retort step were carried out in the same manner as in Example 1 to obtain the target boiled soybean stew.

Example 3
As a water soaking process for soybeans, 0.02% by weight of gluconic acid was added to 5 times the amount of hot water with respect to 1 part by weight of the peeled soybeans, and the peeled soybeans were soaked for 1 hour to rehydrate. Next, as a water-boiled process, 0.02% by weight of gluconic acid is added to 3 times the amount of hot water with respect to 1 part by weight of the peeled soybean after reconstitution with water, and the exfoliated soybean after reconstitution with water is added for 30 minutes. After boiling in water, it was cooled to below room temperature under running water. The following filling step and retort step were carried out in the same manner as in Example 1 to obtain the target boiled soybean stew.

[Comparative Example 1]
In the water soaking process, the moulted soybeans were soaked in water 5 times the amount of 1 part by weight of the moulted soybeans for 1 hour to rehydrate. Next, as a water-boiled process, with respect to 1 part by weight of the molted soybean after reconstitution with water, the demolition soybean after reconstitution with water is added to 3 times the amount of water, boiled for 30 minutes, and then cooled to room temperature or lower under running water. . Next, as a filling step, 1 part by weight of moulted soybean after boiled and 0.4 times the amount of water with respect to boiled soybean are placed in a pressure and heat resistant container and sealed, and then retort at 120 ° C. for 60 minutes. Heat to obtain the desired moulturized soybean stew.

[Comparative Examples 2 to 4]
In the filling step of Comparative Example 1, as shown in Table 2 below, the aqueous solution to be filled contains sodium citrate or gluconic acid, or both sodium citrate and gluconic acid, and 1.0 wt. % To obtain the desired moulturized soybean stew.

[Comparative Examples 5 to 7]
In the water soaking process of Comparative Example 1, 0.02% by weight of gluconic acid was added to 5 times the amount of hot water with respect to 1 part by weight of the moulted soybean, and as shown in Table 2 below, an aqueous solution was added in the filling process In the case of containing either sodium citrate or gluconic acid and containing additives, 1.0% by weight of each was added to the aqueous solution to obtain the target boiled soybean stew.

[Examples 4 to 8]
In the water soaking process of Example 1, as shown in Table 3 below, the amount of gluconic acid added to the hot water to be soaked is increased or decreased to 0.01 to 2.0% by weight, and the desired molting soy soybeans are cooked. Obtained.

[Examples 9 to 13]
In the filling step of Example 1, the amount of sodium citrate and gluconic acid to be added to the aqueous solution to be filled is increased or decreased to 0.02 to 2.0% by weight as shown in Table 4 below. Of molting soybeans.

  For each Example product and Comparative product of the present invention thus obtained, after storage at room temperature for 30 days after production, a sensory test of three items of appearance / binding state, texture, and flavor was performed, Evaluation was performed according to the following criteria. These results are shown in Tables 1 to 4 below. The sensory test was conducted by five panelists who received specialized training.

[Criteria of appearance and binding status]
○: The whole is not solidified in gel form, and the soybeans are separated.
Δ: Although the whole is hardened into a loose gel, the soybeans are broken apart by weak force.
X: The whole is hardened in a dumpling shape and does not collapse with weak force.

[Standard of texture]
○ ... Soy bean is soft and soft enough to be crushed by the tongue.
X: The hardness of soybeans varies and is partially hard or cannot be crushed by the tongue.

[Flavor Standard]
○ ... No sourness or slight sourness, with no sense of incongruity.
X: Feels sour and uncomfortable in taste.

[Comprehensive evaluation criteria]
○: Appearance / binding state, texture, and flavor are all good, making it suitable as a food for people with difficulty in chewing.
Δ: Although there is a slight problem with the appearance and binding state, the texture and flavor are good, and it is suitable as a food for people with difficulty in chewing.
×: Appearance / binding state, texture, and flavor are unsuitable, and unsuitable as food for people with difficulty in chewing.

  Table 1 shows the results of sensory evaluation of the exfoliated soybean cooked examples 1 to 3.

  From the results of Table 1, it can be seen that Example Products 1 to 3 are excellent in both appearance and binding state, texture, and flavor.

  Table 2 shows the results of sensory evaluation of the exfoliated soybean cooked comparative products 1-7.

  From the results of Table 2 above, it can be seen that Comparative Examples 1 to 7 are inferior in either appearance / binding state or texture as compared to Example 1.

  Table 3 shows the results of sensory evaluation of molting soy bean when the concentration of addition of gluconic acid in the water immersion step was increased or decreased in Example products 4 to 8.

  From the results of Table 3 above, the example products 4 to 7 are excellent in appearance, binding state, texture, and flavor, and are comparable in quality to the example product 1. It was. On the other hand, Example Product 8 was unsuitable as a food for people with difficulty in chewing because of its high texture and flavor because of the high concentration of gluconic acid in the water immersion step.

  Table 4 shows the results of sensory evaluation of molted soybean stew when the addition concentrations of the alkali metal salt of citric acid and gluconic acid in the acidic solution were increased or decreased in Example products 9 to 13.

  From the results shown in Table 4 above, Example Product 11 was excellent in appearance, binding state, texture, and flavor, and was comparable in quality to Example Product 1. The example product 10 and the example product 12 were excellent in texture and flavor, but loose gelation was observed in the appearance and binding state. On the other hand, Example Product 9 is unsuitable in terms of appearance / binding state and texture due to the low concentration of the alkali metal salt of citric acid and gluconic acid in the filling step. As for, the addition of the alkali metal salt of citric acid and gluconic acid was unsuitable in terms of appearance and binding.

  The method for producing softened beans of the present invention can provide softened beans that enhance the visual appetite of elderly people and those who have difficulty chewing. In addition, since it can be stored at room temperature for a long period of time, it can be distributed over a wide area, can be used not only in a nursing facility but also in home care, and the quality of life can be improved by giving the caregiver a pleasure to eat.

Claims (3)

(1) a first step of immersing the peeled beans in water;
(2) a second step of boiled the beans soaked in water;
(3) a third step of filling the container with both the boiled beans and the acidic solution to which the alkali metal salt of citric acid and gluconic acid have been added, and sealing the container;
(4) a fourth step of pressurizing and heating the sealed material;
A method for producing softened beans, comprising: In the third step, the addition amount of the alkali metal salt of citric acid is 0.2 to 1.5 wt%, the addition amount of gluconic acid is 0.2 to 1.5 wt%, and the pH of the acidic solution The method for producing softened beans according to claim 1, wherein the amount of the alkali metal salt of citric acid added is equal to or greater than that of gluconic acid so as to be 4.5 to 5.8. . The gluconic acid is contained in an amount of 0.01 to 1.0% by weight with respect to hot water soaked and / or boiled in at least one of the first step and the second step. The method for producing softened beans according to 1.