JP2019041728A - Manufacturing method of adzuki bean foods - Google Patents

Abstract

To provide a manufacturing method of adzuki bean foods capable of a nutrient component or a holding functional component contained in adzuki bean by taking improvements on a heating condition for cooking the adzuki bean, further maintaining a shape of particles by preventing adzuki from falling apart, and reducing environment load by adzuki bean broth.SOLUTION: A method has a water addition process for adding water to adzuki to obtain water added adzuki bean, a primary heating process for heating the water added adzuki bean at a temperature range of 50 to 70°C to obtain primary heated adzuki bean, a secondary heating process for heating the primary heated adzuki bean at a temperature range of 95 to 98°C and lower than boiling point to obtain secondary heated adzuki bean, and a decompression heating process for heating the secondary heated adzuki bean at the temperature range of 50 to 90°C under a compression condition than atmospheric pressure and a pressure condition of 0.05 to 0.08 MPa.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing azuki bean food.

  Azuki bean (adzuki bean, adzuki bean, Vigna angularis) is used as a material for a wide variety of foods including sweet potato (an), juice powder (shiruko), whole sweet potato (yuzu), yokan (yokan) and the like. Azuki bean is often processed into a sweet potato or a gourd traditionally. In these straws, the shape of the beans is completely lost, or the grains are broken. In addition, in the granule, the granule residue may be used as the standard of the quality.

  During processing of azuki beans, the raw azuki beans are heated in boiling water until they are sufficiently soft. Such heating is also referred to as steaming or boiling. At that time, the seed coat of azuki bean and the component that elutes from the inside become lye. Therefore, in order to suppress the miscellaneous taste due to the lye, the lye is removed by discarding the boiled (boiled) solution through the steaming of azuki beans and adding new water or hot water. The process of disposing of the broth is called "stringent chopsticks" or the like. The process is disclosed, for example, in a method of boiling and ripening beans (Patent Document 1), a method of producing granular cake etc. (Patent Documents 2 and 3), and a method of producing sweet potato having excellent azuki flavor (Patent Document 4) There is. And seasonings, such as sugar, are added to the red beans which passed through the process of "astringent cutting", and it is further steamed until the taste becomes familiar to the whole.

  Here, the conventional azuki bean processing step is represented, for example, as a schematic process diagram of FIG. After watering the azuki beans, it is heated. Then, the azuki bean soup (azuki bean soup) is discarded as an astringent and water or hot water is additionally introduced. This heating and chopping process may be performed once or twice. Then, it is heated again and seasoning and filling are performed. Thus, in the process of producing processed products in which azuki beans are boiled, the process of shreddering is indispensable.

  The presence of an antitumor component (see Patent Document 5), an anti-allergic component (see Patent document 6), and a component effective for improving symptoms of osteoporosis (see Patent Document 7) was clarified in the soybean soup. However, since the azuki bean soup (boiled soup) is discarded according to the manufacturing method disclosed in each of the above-mentioned patent documents, functional components contained in the azuki bean seed coat and the like have not been sufficiently utilized.

  As disclosed in Patent Documents 5 to 7, while confirming the presence of functional components in azuki beans, the conventional methods of Patent Documents 1 to 4 and the like have failed to effectively utilize the components in azuki beans. Based on this point, we have sought to improve the heating and processing of azuki beans so that the ingredients contained in the original azuki beans can be retained as much as possible in the heat-processed azuki bean food.

  Furthermore, the use of red beans other than confectionery material was also examined. In a common azuki bean paste, sugar and the like are added to the heated and softened red beans to make them sweet. This narrows the breadth of the dish and makes it difficult to combine with other ingredients. Then, the azuki bean food which maintained the functional ingredient of azuki bean itself at the same time using the grain of azuki bean was desired.

  In addition, BOD (Biochemical oxygen demand) of the drainage of azuki bean soup is high and environmental load is large, so drainage treatment is necessary. Therefore, reducing the burden of wastewater treatment has been a major issue. Therefore, there has been a demand for a new method for producing azuki bean food that can reduce the environmental load by suppressing the discharge of azuki bean juice as much as possible.

Japanese Patent Application Laid-Open No. 60-149353 JP, 2000-236832, A JP, 2000-236833, A JP 2011-234635 A Patent No. 4971566 gazette Patent No. 60233398 Patent No. 60313328

  The present invention has been made in view of the above-mentioned point, and by improving the heating conditions for steaming azuki beans, the functional components contained in the azuki beans themselves are retained by improving the heating conditions, and further, the simmering of the azuki beans is prevented and the shape of the granules is achieved. The present invention provides a method for producing azuki bean food which can maintain the processing load of

  That is, the first invention comprises the steps of: adding water to adzuki beans to obtain water-added red beans; heating the water-added red beans in a temperature range of 50 to 70 ° C. to obtain primary heated red beans; Heating in a temperature range of 95 to 98 ° C. and a boiling point or less to obtain a secondary heating azuki bean, and heating the secondary heating azuki bean at a temperature range of 50 to 90 ° C. under reduced pressure conditions below atmospheric pressure. And a reduced-pressure heating step of obtaining reduced-pressure heated red beans.

  A second invention relates to the method for producing azuki bean food according to the first invention, wherein the reduced pressure condition in the reduced pressure heating step is a pressure condition of 0.05 to 0.08 MPa.

  A third invention relates to the method for producing azuki bean food according to the first or second invention, wherein the secondary heating step is heating for 30 to 50 minutes.

  A fourth invention relates to the method for producing azuki bean food according to any one of claims 1 to 3, wherein the reduced pressure heating step is heating for 30 to 80 minutes.

  A fifth invention relates to the method for producing azuki bean food according to any one of the first to fourth inventions, wherein a seasoning ingredient is added between the secondary heating step and the reduced pressure heating step.

  A sixth invention is the azuki bean food according to any one of the first to fifth inventions, wherein a filling sterilization step of filling and sterilizing reduced pressure heating red beans obtained through the low pressure heating step into a predetermined container is added. It relates to the manufacturing method.

  According to the method for producing azuki bean food according to the first aspect of the invention, a step of hydrolyzing azuki beans to obtain hydrolysed beans, and a step of primary heating to heat primary hydrolyzate by heating the hydrolyzed beans in a temperature range of 50 to 70 ° C. And heating the primary heating red beans in a temperature range of 95 to 98 ° C. and not higher than the boiling point to obtain secondary heating red beans, and the secondary heating red beans at 50 to 90 ° C. under reduced pressure conditions than atmospheric pressure. Since heating in a temperature range to obtain reduced-pressure heating azuki beans is provided, the elution of functional components contained in the azuki beans themselves is suppressed, and the essential components of azuki beans are retained in the azuki beans after heating, Azuki bean food can be produced which can prevent the simmering of azuki beans and maintain the shape of grains. In addition, it is possible to reduce the environmental load due to the drainage of azuki bean soup and to reduce the cost of wastewater treatment.

  According to the method for producing azuki bean food according to the second invention, in the first invention, since the decompression conditions in the decompression heating step are pressure conditions of 0.05 to 0.08 MPa, appropriate heating and evaporation of water can be performed. It can be balanced.

  According to the method for producing azuki bean food according to the third invention, in the first or second invention, since the secondary heating step is heating for 30 to 50 minutes, the starch of azuki bean is suppressed while suppressing the cracking of the granules of azuki bean The food can be made edible.

  According to the method for producing azuki bean food according to the fourth invention, in the invention according to any one of the first to third inventions, since the reduced-pressure heating step is heating for 30 to 80 minutes, heating is performed without causing scorching or simmering. While promoting the evaporation of water.

  According to the method for producing azuki bean food according to the fifth invention, in any of the first to fourth inventions, a seasoning ingredient is added between the secondary heating step and the reduced-pressure heating step, so that it is for confectionery, A seasoning suitable for sugar beets is possible.

  According to the method for producing azuki bean food according to the sixth invention, in the invention according to any one of the first to fifth inventions, filling sterilization for filling and sterilizing reduced pressure heating red beans obtained through the reduced pressure heating step into a predetermined container is performed. Because the process is added, normal temperature distribution is also possible, and the convenience of distribution and storage is greatly improved.

It is a schematic process drawing of the manufacturing method of the azuki bean food of this invention. It is a schematic process drawing of the manufacturing method of the conventional azuki bean food. It is a photograph of azuki bean food based on the manufacturing method I. It is a photograph of azuki bean food based on a manufacturing method II.

  The method for producing azuki bean food of the present invention will be sequentially described using the schematic process chart of FIG. First, azuki beans (adzuki bean, adzuki bean, Vigna angularis) are selected to have a uniform range of size, shape, color tone and the like, and are appropriately washed with water and then water is added. Hydrolysis produces hydrolysed red beans ("hydrolysis step"). The water addition time is appropriately adjusted depending on the season, the temperature, the variety of red beans, the drying condition of red beans, and the like. Usually, the addition of red beans is 5 minutes to 20 hours. The addition of water also includes immersion.

  The dried azuki beans in the pre-hydrolysis stage are azuki beans which have been reduced in water content to 12 to 17% by natural drying after being harvested, and are in a commonly used form.

  The hydrous azuki bean is heated (primary heating) in a temperature range of 50 to 70 ° C. to obtain a primary heating azuki bean ("primary heating step"). From the beginning, the starch particles in the red beans can be softened and edible by heating to about 95 ° C. with respect to the aqueous red beans. However, in the case of rapid heating, the grains of red beans are likely to burst. In particular, in the present invention, emphasis is placed on maintaining the shape of azuki beans. Also from this point, caution is required for temperature change during heating. Also, in the case of conventional heating of azuki beans at around 95.degree. C., heating is carried out with a large amount of water in order to prevent burning (burning) of the azuki beans at the time of heating and breakage. Azuki's burnt odor is an unpleasant miscellaneous odor and significantly reduces the commercial value.

  However, in the present invention, the amount of water to be added to the hydrous azuki bean during heating is suppressed more than before, because it is necessary to retain the ingredients of the azuki bean itself. Therefore, it is necessary to use heating at a temperature lower than 95 ° C. in order to prevent the boiled azuki bean from being squeezed and from being broken down. Therefore, as in the present invention, primary heating is performed on the water-rich azuki bean prior to full-scale heating (secondary heating described below). The heating time of the said temperature in primary heating is adjusted according to the quantity (production amount) of water-ized azuki beans, input water quantity, etc., and is about 10 to 60 minutes.

  If the primary heating is less than 50 ° C., it does not become the heating of the hydrous azuki bean because it is low temperature. When the temperature exceeds 70 ° C., the heating of the azuki beans tends to be uneven because the temperature is high. Therefore, primary heating is performed in a temperature range of 50 to 70 ° C., more preferably 55 to 65 ° C. Thus, the primary heated azuki bean is prepared in which the water is distributed to the starch particles inside the azuki bean while suppressing the rupture of the azuki bean granules.

  Subsequently, the primary heating red beans are heated at a temperature range of 95 to 98 ° C. and not higher than the boiling point to obtain secondary heating red beans (“secondary heating step”). Such heating is also referred to as steaming or boiling. In the second heating, starch particles in the first heating azuki bean are sufficiently heated to promote starch gelatinization. Azuki beans are made edible only through the secondary heating. Since the above-mentioned primary heating has already been completed, the heating time required for the secondary heating is reduced. The secondary heating is heating for 30 to 50 minutes, although it is controlled by the amount of production and the amount of water. If the time of secondary heating is too short, the agrochemical starch is not edible enough, and if it is too long conversely, the azuki beans will flow and the granules will break. If this happens, the desired grain shape can not be obtained. From this, the time of secondary heating is specified in order to promote the edible of the azuki bean starch while suppressing the cracking of the azuki bean granules.

  The above-mentioned primary heating process and secondary heating process do not necessarily have to be clearly divided into process steps, and may be continuous. It is sufficient if the temperature at the time of the secondary heating step where the starch finally alphalates can be reached, and the temperature of the same step is maintained. As a practical matter, the heating process is assembled so as to obtain an optimum working efficiency in consideration of the heating performance in the manufacturing facility, the preparation amount (production amount) per one time, and the like.

  The secondary heating azuki beans that have passed through the primary heating process and the secondary heating process are placed under reduced pressure conditions from atmospheric pressure and heated under reduced pressure in a temperature range of 50 to 90 ° C. to obtain reduced pressure heated azuki beans (“reduced pressure heating process "). Reduced pressure heating azuki is azuki bean food. The pressure conditions in the reduced pressure heating step are 0.05 to 0.08 MPa (that is, a reduced pressure of 0.02 to 0.05 MPa), assuming that the atmospheric pressure is approximately 0.1 MPa. When the pressure is extremely reduced, the pressure starts to boil at a low temperature due to the pressure drop, and the heating accompanied by the temperature becomes insufficient. Therefore, the aforementioned range is defined from the balance of appropriate heating and water evaporation.

  The temperature of heating under reduced pressure is necessary to evaporate the water content of the broth, and is a temperature at which the azuki beans are not burnt to cause the simmering. The heating time in reduced pressure heating is 30 to 80 minutes. The indication of the heating time is generally defined by the point at which the water content of the broth decreases. A short time will not result in sufficient evaporation. Also, if it exceeds 80 minutes, the amount of water reduction will be too much, and in addition to burnt, sticking to the wall is likely to occur. The heating time changes according to the amount of pressure reduction. Therefore, it is a reasonable time to promote evaporation of water while heating without causing scorching and simmering.

  In the heating under reduced pressure, the heating of the secondary heating red beans is promoted by the evaporation of the cooking broth, and further, the evaporation of water contained in the secondary heating red beans themselves is promoted. Generally, evaporation of water is easy if heating is continued under normal pressure. However, since the temperature is high at the heating temperature of the secondary heating, the azuki bean tends to be burnt and simmered as the heating time increases.

  The use of reduced pressure heating in the present invention results in heating at a temperature lower than that of secondary heating, so that the problem of sticking with azuki beans and lumps due to boiling is eliminated. In addition, azuki bean juice is reduced and retention of functional components of azuki bean is promoted. In addition, excessive flow and cracking of the red bean grains are also avoided.

  The azuki bean food is completed by passing through the above-mentioned decompression heating process. The properties and morphology of the azuki bean food were swollen and softened azuki bean grains, and were different from conventional boiled azuki beans in terms of shape and color. Therefore, seasoning ingredients are added as needed for the sake of taste and convenience of storage. If the finished azuki bean food is a sugar beet, it is salty, and if it is for confectionery use, a sweetening seasoning ingredient is added. Of course, it is also possible to use without seasoning.

  Salty seasoning ingredients are salt, spices and the like. Seasoning ingredients for sweetness are glucose, fructose, sucrose, maltose, isomerized sugar, oligosaccharide, reduced starch syrup, common sugars such as starch syrup, granulated sugar, liquid sugar, starch syrup, brown sugar, honey, maple syrup Etc. Further, saccharides such as trehalose having functionality, and sugar alcohols such as erythritol. In addition, vitamin C and the like, citric acid, pH adjusters, and various other additives are also included. The addition amount of the seasoning component is optimally adjusted according to the seasoning.

  The addition of the seasoning ingredient is possible at any stage during the processing of red beans. However, at the temperature of the secondary heating step, saccharides are likely to cause browning and burn, which is not preferable. From this, after finishing the secondary heating process which is high temperature, it is preferable, and the above-mentioned seasoning ingredient is added between the secondary heating process and the decompression heating process. Since heating and mixing are performed in the reduced pressure heating step, diffusion of seasoning ingredients and taste familiarization become good. Thus, seasoned azuki bean food is produced.

  In consideration of actual distribution and sales, it is necessary to fill predetermined containers and sterilize. Then, after measurement, the reduced pressure heating azuki bean obtained through the reduced pressure heating process is filled and sealed in a predetermined container such as a resin film bag for retort, a can for can, and the like. It is then sterilized under the specified temperature, time sterilization conditions ("fill sterilization step"). In addition to freezing and refrigerated distribution, normal temperature distribution is also possible by going through the filling sterilization process, and the convenience of distribution and storage is greatly improved. The azuki bean food has already been completed as a vacuum heating azuki bean although it is also heated in sterilization. For this reason, component elution at the time of sterilization is in a negligible range. As a sterilization process, retort heating at 115 to 121 ° C. for 20 to 40 minutes is exemplified.

  Azuki bean food is completed by going through a series of each process in order. In steaming (cooking and cooking) when processing raw soybeans into azuki bean food, the process of discarding (refining) the boiled soup is omitted. Boiled juice produced in the middle of processing contains functional components inherent to red beans. However, in the past, unused juice was only discarded. On the other hand, in the manufacturing method of the present invention, heating based on the steps and heating under reduced pressure are combined. For this reason, the amount of water necessary for heating the azuki bean itself is suppressed, and furthermore, evaporation of the remaining water proceeds through heating under reduced pressure. Therefore, there is no need to discard the broth (refrigeration), and the functional components inherently contained in the red beans are retained.

  Therefore, even in the azuki bean food accompanied by heat processing of steaming, it becomes possible to hold more functional components inherent to the azuki bean. Furthermore, since the processing itself of the waste disposal (refining) can be omitted, it is also possible to reduce the environmental load due to the drainage of the azuki bean soup and to reduce the cost of the drainage processing. Similar effects are expected for the whole production of azuki bean food.

  The inventor manufactured an azuki bean food from azuki beans of the same variety by the manufacturing method of the present invention (manufacturing method I) and the conventional manufacturing method (manufacturing method II), and compared the quality with each other in terms of ingredients and taste.

[Manufacture of azuki bean food (preparation I)]
Production of the azuki bean food of the production method I was according to the production method of FIG. 1 mentioned above and its description. Specifically, 1 kg of the azuki beans after sorting is weighed, and after adding 1.2 to 1.5 times the amount of water (about 1.2 to 1.5 L), the mixture is allowed to stand for 5 minutes to 20 hours to add water azuki beans. Tosses, added the hydrolysed red beans to the cooking pot. The water temperature was raised from normal temperature to 50 to 70 ° C. (primary heating) over 10 to 60 minutes, and the mixture was stirred to obtain primary heated red beans. Then, the temperature was raised to 95 to 98 ° C. continuously for 30 to 50 minutes (secondary heating) to obtain secondary heated red beans. Thereafter, the cooking pot was made airtight, and the internal pressure was reduced from the atmospheric pressure (about 0.1 MPa) until it reached 0.05 to 0.08 MPa. While maintaining the reduced pressure, heating (reduced pressure heating) was performed at 50 to 90 ° C. for 30 to 80 minutes to evaporate the water content to obtain reduced pressure heated azuki beans. This reduced pressure heating azuki bean is the azuki bean food of the production method I.

  The photograph of FIG. 3 is the azuki bean food of the said manufacturing method I. The properties and form of the azuki bean food of the production method I were swollen azuki bean grains. Since the azuki bean particles did not flow or break more than necessary during heating, almost no shape defects such as cracking or cracking of the azuki bean particles of azuki bean food occurred. Although it is difficult to see from the photograph, it has a slightly darker color compared to FIG. 4 below.

  During the production of the azuki bean food of the production method I, water was poured on the azuki bean from time to time taking into consideration the evaporation amount in each of the primary heating, the secondary heating, and the heating under reduced pressure. The occasional addition of the amount of water injection resulted in a water amount of about 1.2 to 1.5 times the weight of the azuki bean material.

  Prior to the conditions of the production method I, a production method in which secondary heating was continued without heating under reduced pressure to promote evaporation of water was tried. However, in the manufacturing method in which the heating under reduced pressure is omitted, it is difficult to properly control the amount of water (evaporation amount), and problems such as occurrence of burnt and simmering occurred. From this, in order to enable efficient water content management, the method of heating under reduced pressure conditions was reached. The pressure reduction conditions were assumed to be lower than the atmospheric pressure. It was too low pressure at a level below half the atmospheric pressure, making adjustment difficult. Therefore, the condition of 0.05 to 0.08 MPa was determined.

[Manufacture of azuki bean food (preparation method II)]
The process for producing the azuki bean food of the process II was according to the conventional method of FIG. 2 mentioned above. Specifically, 1 kg of the azuki bean after sorting was weighed and immersed in water for 5 minutes to 20 hours to make a water azuki bean. The watered azuki beans and three times the amount of water (about 3 L) were placed in a cooking pot. The water temperature was gradually raised from normal temperature to 97 ° C. and heated at the boiling temperature for 40 to 50 minutes. At this point, the red bean soup was discarded (the first chopped). The water was again charged, the temperature was raised to 97 ° C., and heating was performed at the boiling temperature for 20 to 30 minutes, and the red bean soup was discarded (a second cut of bitter melon). Then, the water was drained. Thus, the azuki bean food based on the production method II was obtained.

  The photograph of FIG. 4 is the azuki bean food of the said manufacturing method II. The properties and morphology of the azuki bean food of Preparation II were also swollen azuki bean grains and were similar to conventional boiled azuki beans. Shape defects such as cracks and cracks of azuki bean grains were more than those in FIG. 3 described above. The reason why the color tone in FIG. 4 is lighter than that in FIG.

  In the preparation of the azuki bean food of the production method II, water was poured into the azuki bean from time to time considering the evaporation amount. In addition, discarding and pouring water were repeated. Therefore, the amount of water used in the entire production was roughly estimated to be 4 to 10 times the weight of the raw material weight of azuki beans.

[Component analysis]
With respect to the azuki bean food produced by the above-mentioned production method I and production method II, it was measured how much the component was retained (decreased amount of the component) compared to the azuki bean before the initial processing. Therefore, potassium, iron and total polyphenols were selected as indicators of component amount change. Measurement of the amount of ingredients of potassium and iron "food indication standard (disappearance chart No. 139, March 30, 2015 according to the provisions of the food indication method (2013 law 70th) Article 4 paragraph 1 It conformed to the analysis method described in).

  The azuki bean food manufactured by the manufacturing method I and the manufacturing method II both contain a large amount of water and can not be compared with the green soybean azuki. Therefore, the component content per unit solid weight was calculated for three types of azuki bean in the raw state and the azuki bean food produced by the production method I and the production method II. And the content of the azuki bean (raw azuki) before processing was set to 1, and the content of the azuki bean food after processing was shown as a relative amount.

The measurement of potassium was based on "10 potassium (2) atomic absorption spectrophotometry (hydrochloric acid extraction method)" from "Analytical method of attached nutrient components etc."
The measurement of iron was based on “14 Iron (3) Inductively coupled plasma emission spectrometry” from “Analytical method of attached nutrient components etc.”.

  The measurement of total polyphenols was in accordance with the "FOLIN-CIOCALTEU method". After dilution and extraction under the same conditions in all cases, the Folin-Ciocalteu reagent was added, and it was calculated from the absorbance at 660 nm by an absorptiometer. In calculation, 0.001 to 0.1 mg / mL of (+)-catechin 50% ethanol solution was used as a standard solution. The polyphenol amount in the same method is a catechin equivalent amount.

  The relative amounts of the three types of potassium, iron and total polyphenols of raw azuki bean, azuki bean food of production method I and azuki bean food of production method II are shown in Table 1. The ingredient content in the raw azuki was 1 and the content of the processed azuki bean food was shown as a relative amount.

[Results and Consideration of Component Analysis]
Azuki bean food of the production method II is a steamed azuki bean of the existing production method. The amount of ingredients decreased to 46 to 88% when compared with raw azuki at the same solid weight. That is, in the existing manufacturing method, it means that only this level can ingest the nutritional component of azuki bean. On the other hand, in the azuki bean food of the production method I, although the reduction of the component amount itself can not be avoided due to the influence of water, heating and the like, the nutrient component successfully succeeded to an amount of 70 to 101%. As a result, the production method I is effective for the remaining of the essential components of azuki bean after processing. Therefore, in the azuki bean food of the production method I, retention of various components other than the measurement species can be expected, and the nutritive value is high. In addition, the factor by which the relative amount of the azuki bean food of the manufacturing method I exceeded 1.00 is analogized with the dispersion | variation in the amount of components of azuki bean itself.

  Potassium and iron are representative mineral components that are often contained in azuki beans. The significance of increasing the survival of these two species is significant. In addition, total polyphenols are considered to be multiple functional components such as catechin. The increased residual amount of these nutrients can also help ingesting the functional ingredients mentioned in the background art.

〔sensory evaluation〕
Based on the knowledge of the superiority of the component residue of the manufacturing method I through component analysis of azuki bean foods, eating was actually evaluated for good or bad. However, since the taste was poor in the state of the azuki bean food of Production method I and Production method II, a small amount of sodium chloride or the like was added and seasoned. The addition in preparation I was before heating under reduced pressure and the addition in preparation II was during the last heating. The addition amounts of salt and the like were approximately the same.

  In sensory evaluation, a total of 10 people, 20 males and 6 females, ate a total of 10 people, and had them eat Azuki Bean food of Preparation I and Preparation II. Therefore, the smell and taste were asked, and the answer of either "preferable" or "unfavorable" evaluation was obtained. As a result of the reply from 10 persons, those who preferred the azuki bean food of the manufacturing method I (the present invention) were "eight", and those who preferred the azuki bean food of the manufacturing method II (conventional product) were "two.

[Summary of sensory evaluation]
From this result, it was found that the azuki bean food produced by the production method I is also good in taste. Furthermore, as a result of hearing the impression, it was often said that the azuki bean food of the production method I felt more complex tastes such as sweetness and bitterness more strongly. In the production method I, there is no disposal (refining) of the cooking solution of the production method II (conventional method). For this reason, it was possible to make the azuki bean food finally finished retain more functional components in the broth. Therefore, it is considered that sweetness of azuki bean food itself and complex taste such as umami have been strengthened. Thus, in the azuki bean food produced by the production method I, the difference in the ingredient side and taste side from the existing azuki bean food is clear.

  Therefore, it was possible to obtain the azuki bean food with new value different from the existing azuki bean food. In particular, since there is almost no crack of the azuki bean, the decline in appearance can be resolved. Also, the nutritive value of the finished azuki bean food itself is high. The seasoning of azuki bean food itself is not limited to the sweetness of ordinary confectionery, and salty taste, other tastes, etc. are also possible. Therefore, in addition to using as a candy for azuki beans, utilization of azuki beans as a side dish is also possible. Until now, it can be expected to be used for food and food that is not targeted for adding red beans.

  According to the method for producing azuki bean food of the present invention, the amount of ingredients contained in the finally produced azuki bean food can be increased compared to before. Therefore, it is useful as a more nutritious food, and can be provided as a new azuki bean food. In addition, it is possible to reduce the environmental load due to the drainage of azuki bean soup and to reduce the cost of wastewater treatment.

Claims (6)

Hydrolyzing azuki beans to obtain hydrolysed red beans;
A primary heating step of heating the hydrous azuki bean in a temperature range of 50 to 70 ° C. to obtain a primary heating azuki bean;
A second heating step of heating the primary heating red beans in a temperature range of 95 to 98 ° C. and not higher than the boiling point to obtain secondary heating red beans;
A method for producing azuki bean food, comprising the steps of: heating the secondary heating red beans in a temperature range of 50 to 90 ° C. under reduced pressure conditions below atmospheric pressure to obtain reduced pressure heating red beans.   The method for producing azuki bean food according to claim 1, wherein the reduced pressure condition in the reduced pressure heating step is a pressure condition of 0.05 to 0.08 MPa.   The method according to claim 1 or 2, wherein the secondary heating step is heating for 30 to 50 minutes.   The method according to any one of claims 1 to 3, wherein the reduced pressure heating step is heating for 30 to 80 minutes.   The method according to any one of claims 1 to 4, wherein a seasoning ingredient is added between the secondary heating step and the reduced-pressure heating step.   The method for producing azuki bean food according to any one of claims 1 to 5, further comprising a filling sterilization step of filling and sterilizing reduced pressure heating red beans obtained through the low pressure heating step into a predetermined container and sterilizing.

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