JP2019162052A - Method for producing bean processed foods - Google Patents

Abstract

To provide a method for producing a bean processed food capable of reducing offensive taste components such as astringent taste, bitter taste and harsh taste endowed by beans and inhibiting preferred taste components such as sweet taste, delicious taste and the like endowed by the beans from flowing out to hold the delicious taste.SOLUTION: A method for producing a bean processed food includes in order a step (a) of subjecting raw beans to warm water dipping treatment at 50 to 70°C for 5 to 20 minutes and a step (b) of subjecting them to heating treatment; the heating treatment in the step (b) is performed by roasting or baking.SELECTED DRAWING: None

Description

  The present invention relates to a production method for improving flavor of processed legumes such as boiled, steamed, boiled and roasted beans using beans such as soybeans.

  Beans are a highly nutritious food material, rich in proteins and essential amino acids, and also rich in vitamins such as B vitamins and calcium. Furthermore, beans are rich in functional components such as dietary fiber, saponin, and polyphenol, and the health effects of these components have been clarified.

  On the other hand, saponins, polyphenols, etc. contained in beans are useful functional ingredients. On the other hand, regarding taste, it is also known to be a causative substance of unpleasant taste ingredients such as astringency, bitterness, and sardine. In the case of producing a bean, these unpleasant taste components are removed by immersing the beans in water overnight and then immersing the beans in water.

  For example, when manufacturing a soy boiled soybean with a retort pouch, the soybeans soaked in water overnight are placed in boiling water, and the boiled treatment is performed for about 20 to 60 minutes to remove unpleasant taste components, After boiled soybeans are filled and sealed in a retort pouch, they are manufactured by retort sterilization. As a result, processed processed legumes that have been boiled and boiled have sufficiently removed unpleasant taste components, but at the same time, preferred taste components such as sugars and amino acids contained in soybeans also flowed out. There was a problem that it was not possible to taste the deliciousness such as sweetness and umami.

  Conventionally, as a means for reducing the unpleasant taste component of beans, as a method for reducing the unpleasant taste component of soybean in the production of soy milk and tofu, conditions for rehydrating soybean have been studied. Non-Patent Documents 1 and 2 describe that by immersing the soybean water reconstitution method at 60 ° C. for 2 hours, the soybean swelling time can be shortened and at the same time the unpleasant taste and unpleasant odor can be reduced. Moreover, in patent document 1, it is described that the soy milk excellent in flavor with little mung bean smell and laryngeal irritating odor can be obtained by immersing the molted soybeans in warm water of 40 to 50 ° C. for 1 to 3 hours. . However, although the unpleasant taste and green bean odor of soybeans can be reduced with the above method as well, it is difficult to satisfy both problems because the preferred taste components cannot be prevented from flowing out.

  Further, in Patent Document 2, the applicant of the present application omits the boiled step in the process for producing processed legumes, and the beans are washed with water in at least one of the pressurizing step, the steaming step or the stepping down step instead of the boiled step. Thus, a production method has been proposed that does not impair the flavor and taste components unique to beans. However, in the case of mass production by the above method, a plurality of large-sized pressurized steamers are required, which causes a problem in terms of equipment investment cost.

JP-A-61-139354 Japanese Patent Laid-Open No. 10-295313

Journal of Japanese Society of Food Industry Vol.35 No.12 p866-874 (1988) Journal of Japanese Society of Food Industry Vol.38 No.9 p770-775 (1991)

  The present invention provides a method for producing a processed legume product that reduces unpleasant taste components such as astringency, bitterness, and sardine that beans have, and that retains preferred taste components such as sweetness and umami that beans have. With the goal.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have been able to retain preferred taste components and reduce unpleasant taste components by subjecting green beans to hot water immersion treatment in a short time. As a result, the present invention has been completed.

That is, this invention consists of the following invention.
[1] Step (a): Beans comprising raw beans, step of hot water immersion treatment at 50 to 70 ° C. for 5 to 20 minutes, step (b): step of heat treatment The present invention relates to a method for producing processed foods.
[2] The method for producing a processed legume food according to [1], wherein the heat treatment in the step (b) is roasting or baking.
[3] Between the step (a) and the step (b), the step (c): a step of performing a water immersion treatment at 30 ° C. or less, and the heat treatment in the step (b) is steaming and pressure heat treatment The method for producing a processed legume food according to [1], characterized by being roasted, baked or heated with oil.
[4] Between the step (a) and the step (b), the step (c): a step of water immersion treatment at 30 ° C. or less, and the heat treatment in the step (b) is water in the step (c). It is related with the manufacturing method of the legume processed food of [1] characterized by heat-sterilizing, after filling and sealing the beans and the seasoning liquid which were immersion-treated.
[5] The method for producing a processed legume food according to [1] to [4], wherein the heat treatment in the step (b) is 100 ° C. or higher.

  According to the method of the present invention, an unpleasant taste component of beans is reduced, and a processed processed legume product with good flavor in which the preferred taste components of beans are retained.

  In addition, in the production method of boiled beans, boiled beans, etc., in the conventional production method, usually removing the unpleasant taste components of the beans by the boiled treatment and pre-gelatinizing the starch contained in the beans and softening the seed coat and protein, In the present invention, removal of the unpleasant taste component is performed by a short warm water immersion treatment, and starch starch is pregelatinized and softening of the seed coat is adjusted by heat treatment in the final step such as retort sterilization treatment, so the water boiling step is omitted. can do. Therefore, the hot water immersion treatment can significantly reduce the heat energy cost necessary for heating the treated water as compared with the boiled treatment, and can shorten the manufacturing time.

  Furthermore, in the present invention, elution of saccharides and the like from beans is reduced by hot water soaking treatment at a low temperature for a short time, so that organic matter contained in soaking treatment water is reduced, and the wastewater treatment load when manufacturing in a factory is reduced. Can be reduced. The production method according to the present invention is not only intended to improve the flavor of processed legumes, but is also excellent in terms of production cost and environment.

  Hereinafter, modes for carrying out the present invention will be described. The present invention is not limited to the following description.

  In the present invention, dried green beans are used as a raw material. Raw raw beans may be peeled, but have been processed after harvesting, such as those that have been heat-treated after harvesting, such as those that have been heat-denatured or enzyme-inactivated by heating, or have undergone tissue destruction by pressing, crushing, or crushing Things are excluded. Those that have been heat-denatured and those that have undergone tissue destruction cannot be used because they cannot retain desirable taste components such as carbohydrates during the immersion treatment.

  The raw material in the present invention is not particularly limited as long as it is beans. For example, beans can be broadly divided into two groups, a group mainly composed of lipids and proteins, and a group mainly composed of carbohydrates. In the present invention, any group of beans is applicable. Can do. The beans of the aforementioned group are soybeans and peanuts, and soy beans may be yellow soybeans, black soybeans, green soybeans, red soybeans, tea beans, and rice beans. The beans of the following group are kidney beans, such as gold beans, platinum beans, tiger beans, quail beans, white flower beans, purple flower beans, chickpeas, peas beans, empty beans, red beans, red beans, lentils. Good.

[Step (a)]
In the method of the present invention, first, raw beans are soaked in warm water. The hot water immersion treatment is intended to remove and remove unpleasant taste components in warm water while suppressing elution of preferable taste components contained in beans.

  The condition of the hot water immersion treatment is preferably immersed in warm water heated to 50 to 70 ° C. for 5 to 20 minutes, more preferably immersed in 50 to 65 ° C. for 10 to 20 minutes, further preferably 50. It is preferable to immerse at ~ 55 ° C for 10 minutes.

  In the warm water immersion treatment, when the treatment temperature is less than 50 ° C., the elution efficiency of unpleasant taste components such as isoflavonoids and saponins contained in beans is poor, and the unpleasant taste components cannot be removed. Also, when the treatment time is less than 5 minutes, the removal of unpleasant taste components is not preferable.

  On the other hand, when the hot water immersion treatment is 50 ° C. or higher and the treatment time exceeds 20 minutes, not only unpleasant taste components but also preferred taste components such as carbohydrates are eluted, which is not preferable.

  Moreover, you may perform this warm water immersion process in multiple times. By performing the warm water immersion treatment a plurality of times, elution of unpleasant taste components contained in beans is promoted and removal of unpleasant taste components is performed efficiently, particularly when using raw beans containing a lot of unpleasant taste components. It is preferable to perform the warm water immersion treatment a plurality of times. For example, the hot water immersion treatment may be performed 5 to 5 times at 55 ° C. for 2 to 4 times for a total of 20 minutes.

  In addition, since the elution of a taste component cannot be suppressed when the integration time of this warm water immersion process exceeds 20 minutes, the target processed legume processed food cannot be obtained.

On the other hand, in the case of using raw beans having a low content of unpleasant taste components, it is not necessary to perform the hot water soaking treatment a plurality of times. Preferably it is done.

  In the warm water soaking treatment, the ratio between the raw beans and the amount of hot water is not particularly limited as long as the beans are immersed in the warm water, and the amount of warm water is preferably 1 part by weight or more with respect to 1 part by weight of the beans of raw beans. More preferably, the amount of warm water is 5 parts by weight or more, and further preferably the amount of warm water is 10 parts by weight or more. When the amount of warm water is small, unpleasant taste components are not efficiently eluted. Therefore, it is preferable that the amount of warm water is large because unpleasant taste components are efficiently eluted.

  In addition, starch such as alcohol and starch may be added to the warm water used for the warm water immersion treatment in order to efficiently remove unpleasant taste components.

  In addition, the method of the warm water immersion treatment is not particularly limited as long as the beans of green beans can be maintained in a state where the beans are always immersed in the optimal temperature of warm water, and the method is not particularly limited. It may be stationary immersion or stirring immersion, or may be fluid immersion in a running water transfer pipe.

[Step (b)]
The beans that have been soaked in hot water are heat-treated in the step (a). The beans that have been soaked in warm water cannot be eaten as they are and have no preservability, and therefore the purpose is to process starch into a state in which the starch is alphatized by the heat treatment to provide preservability. By the heat treatment, a processed legume food with a low water content in which unpleasant taste components are suppressed can be obtained.

  The method for the heat treatment can be roasting or baking, but is not particularly limited, and the heating conditions may be performed at a temperature and time suitable for the target processed legume food, and are not particularly limited. .

  Examples of the processed beans food having a low water content obtained by the heat treatment include roasted beans, roasted bean tea, and beaten beans. For example, when aiming at roasted beans and roasted bean tea, the hot-water soaked beans may be roasted at 150 to 180 ° C. for 10 to 30 minutes. The beans soaked in warm water may be pressed and flattened, then roasted or baked and dried.

[Method including step (a), step (c), step (b) in this order]
The beans subjected to the hot water immersion treatment in the step (a) are subjected to water immersion treatment (step (c)). The water immersion treatment is a method in which when beans are heat-treated in a subsequent process, starch is pre-gelatinized, seed coat, and beans are sufficiently absorbed and swollen to facilitate softening of the protein, and the sugar contained in the beans It aims at suppressing the outflow of preferable taste components, such as quality.

[Step (c)]
The water immersion treatment may be a water immersion treatment at a water temperature of 0 to 30 ° C. for 5 to 48 hours, preferably at a water temperature of 5 to 25 ° C. for 6 to 36 hours, more preferably at a water temperature of 10 to 20 ° C. for 10 to 24 hours. preferable.

  In the water immersion treatment, when the water temperature exceeds 30 ° C., elution of preferable taste components such as sucrose contained in beans starts in the immersion water, and microorganisms grow and are easily spoiled. Since germination is also promoted, it is not preferable because the processed processed legume food product of the present invention cannot be obtained.

  On the other hand, when the water temperature is low or close to 0 ° C., the water absorption of the beans becomes slow and swelling becomes insufficient, and the time for water immersion becomes longer and the productivity becomes worse. The treatment conditions are preferably 10 to 20 ° C., which is a temperature at which the beans absorb moisture and swell rapidly, and is less susceptible to spoilage by microorganisms.

  Moreover, the ratio of the beans and the immersion water in the water immersion treatment is not particularly limited as long as the beans can sufficiently supply and swell water. When the beans are 1, the immersion water may be 2 to 10 times the amount or more. Preferred for economic reasons.

  Moreover, although the standard of the water | moisture-content water absorption amount of the beans of raw beans changes with kinds of beans, when the weight of beans of raw beans is 100%, it is about 180-240%, and the maximum water absorption rate in each bean Is 100%, the temperature and time of the water immersion treatment are adjusted so that the water absorption rate of each bean is 90% or more, preferably 95% or more. In addition, when the target legumes processed food is steamed beans or boiled beans, if the water absorption is lower than 90%, the food was eaten even when the heat treatment or pressure heat treatment in the subsequent step was performed. In some cases, the lead may remain, which is not preferable because the product yield also decreases.

  Moreover, in the immersion water used for this water immersion process, you may add seasonings, such as saccharides and salt, for the purpose of seasoning.

[Step (b)]
The beans soaked in water by the step (c) are subjected to a heat treatment (step (b)). Since the beans soaked in water are not inactivated by enzymes such as lectin and lipoxygenase contained in the beans and cannot be eaten as they are, the enzymes contained in the beans are deactivated by the heat treatment. At the same time, the object is to gelatinize starch, soften the seed coat, seasoning, heat sterilize, and process the beans soaked in water.

  The heat treatment method may be any of steaming, pressure heat treatment, roasting treatment, baking treatment, oil-like heat treatment, and heat treatment after packaging, but is not particularly limited, depending on the target processed legumes food. May be selected as appropriate. Also, the heating conditions are not particularly limited as long as they are performed at a temperature and time suitable for the processed processed beans product.

  For example, when the beans soaked in water are heated as they are without being added, any of steaming treatment, pressure heating treatment, roasting treatment, baking treatment, and oil-like heat treatment may be used, and the beans obtained thereby Processed foods are obtained through steamed beans obtained through steaming, steamed beans obtained through pressure heat treatment, roasted beans obtained through roasting treatment, baked beans obtained through baking treatment, oil-like heat treatment And fried beans.

  In addition, when the beans soaked in water are hydrated and heated, the water soak treatment is performed by sealing the water-soaked beans and water or seasoning liquid in a container and then performing the heat treatment. The outflow of the preferable taste component contained in the processed beans can be prevented. Examples of the processed processed legumes obtained in this way include boiled beans and boiled beans with a pouch obtained through a heat treatment after packaging, boiled beans and boiled beans with a retort pouch obtained through a pressure heat treatment, and the like.

  Thus, since the unpleasant taste component of the beans is removed by the method of the present invention and the preferred taste component is retained, the processed legume food obtained by the method of the present invention has an unpleasant taste such as bitterness and astringency. And the original sweetness and umami of beans.

  EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not limited to these Examples.

[Examples relating to methods including step (a), step (c), step (b) in this order]
Examples 1 to 9 and Comparative Examples 1 to 4: Examination of boiled soybeans 1 kg of soybeans of green beans was immersed in 5 L of warm water and subjected to hot water immersion treatment. The temperature and time of the hot water immersion treatment were performed under the conditions shown in Table 3 or Table 4.
Next, the soybean soaked in warm water in 3 L of 10 ° C. was subjected to water immersion treatment for 16 hours or 14 hours, and the weight of soybean after completion of the water immersion treatment (yield after treatment) was measured.
Next, after filling the retort pouch with the soybean soaked in water and the filling liquid under the conditions shown in Table 3 or Table 4, vacuum packaging, and then heat sterilizing with a retort sterilizer for 30 minutes at 115 ° C. I got boiled. The filling liquid used was adjusted to 0.1% by weight of calcium chloride for the purpose of preventing excessive softening by heat sterilization treatment.
Next, each sample of the soy boiled soybeans was opened and drained, and then the soybean weight and the sucrose content (%) in the soybean were measured and sensory evaluation was performed on the soybeans after the retort sterilization treatment.
Further, as Comparative Example 1 (Subject 1, conventional manufacturing method), the soybean soaked in water at 100 ° C. for 20 minutes without being subjected to the hot water immersion treatment, and as Comparative Example 2 (Subject 2) without the hot water immersion treatment. The soybean soaked in water was subjected to retort sterilization after filling and packaging in the same manner as described above to obtain boiled soybeans, and analytical analysis and sensory evaluation were performed in the same manner. In addition, the comparative example 1 adjusted on the conditions shown in Table 3 so that the soybean weight after a retort sterilization may approximate with the comparative example 2. FIG.
Measurement of sucrose content (%) contained in soybeans boiled with soybeans is performed by pulverizing the drained soybeans, dissolving them in distilled water, and subjecting the extract obtained by deproteinization to high performance liquid chromatography. (Shimadzu Seisakusho, model Prominence UFLC, used column Sugar-D) was used for measurement.
Sensory evaluation of soy boiled soy was conducted by five taste sensory evaluation panelists who were selected and trained as good tasters in the Gomi identification test. Based on Table 1, the strength was evaluated based on 5 levels. The average score of each panel was comprehensively evaluated according to the evaluation criteria shown in Table 2. The results are shown in Tables 3 and 4.

[Examples relating to methods including step (a), step (c), step (b) in this order]
Example 10 and Comparative Example 5: Examination of Steamed Soybean 1 kg of raw soybeans was immersed in 5 L of hot water at 50 ° C. for 10 minutes and subjected to hot water immersion treatment.
Next, the soybean soaked in warm water in 3 L of water at 10 ° C. was subjected to water immersion treatment for 16 hours, and the weight of soybean after completion of the water immersion treatment (yield after treatment) was measured.
Next, 100 g of soybean soaked in water is filled into a retort pouch, air inside the retort pouch is replaced with nitrogen gas, and air-wrapped, and then heat sterilized at 115 ° C. for 30 minutes and steamed soybeans. Obtained. The obtained steamed soybean sample was subjected to measurement of the sugar content (%) in soybean and sensory evaluation in the same manner as in the examination of paragraph [0044] boiled soybean.
Moreover, about the soybean by which the water immersion process was not passed through as a comparison object, after the filling packaging similarly to the above, the steamed soybean was obtained by heat-sterilization treatment, and the analytical measurement and sensory evaluation were similarly performed.
The results are shown in Table 5.

[Examples relating to methods including step (a), step (c), step (b) in this order]
Example 11, Comparative Example 6: Examination of roasted soybeans 1 kg of soybeans of green beans was immersed in 5 L of warm water at 50 ° C. for 10 minutes and subjected to a hot water immersion treatment.
Next, the soybean soaked in warm water was immersed in 3 L of water at 10 ° C. for 6 hours.
Next, the soybean soaked in water is roasted at 165 ° C. for 20 minutes using a roasting machine to obtain roasted soybean, and the obtained roasted soybean sample is subjected to paragraph [0044] Sensory evaluation was performed in the same manner as in the examination.
In addition, as a comparative object, soybeans that had been subjected to water immersion treatment without passing through hot water immersion treatment were roasted in the same manner as described above to obtain roasted soybeans, and sensory evaluation was similarly performed.
The results are shown in Table 6.

[Examples relating to methods including step (a) and step (b) in this order]
Example 12: Examination of roasted black soybeans 1 kg of raw beans of black soybeans was immersed in 5 L of hot water at 50 ° C. for 20 minutes and subjected to hot water immersion treatment.
Next, the black soybeans that had been soaked in warm water were roasted at 165 ° C. for 20 minutes using a roasting machine to obtain roasted black soybeans. Moreover, after being immersed in 10 degreeC water for 20 minutes as a comparison object, the roast black soybeans obtained by carrying out the roasting process similarly to the above were obtained. When each of the obtained roasted black soybeans was subjected to a sensory evaluation, the roasted black soybeans obtained by the hot water immersion treatment were less astringent and more functionally superior than those obtained by the water immersion treatment.
Further, 10 g of each obtained roasted black soybeans was placed in 1 L of 95 ° C. hot water and allowed to stand for 5 minutes, and then roasted black soybeans were removed to obtain black bean tea. When each of the obtained black bean teas was subjected to sensory evaluation, the black bean tea obtained through the hot water soaking treatment had less astringency and was sensuously superior than that obtained through the water soaking treatment.

  According to the method of the present invention, an unpleasant-tasting component of beans is reduced, and a processed processed legume product with good flavor that contains a large amount of preferred taste components of beans and retains umami is obtained. Moreover, since the process of removing an unpleasant taste component from beans changes from the boiled process by boiling water conventionally to a warm water immersion process, the heat energy cost required significantly can be reduced and manufacturing time can also be shortened. Furthermore, in the present invention, elution of saccharides and the like from beans is reduced by short-time hot water immersion treatment, so that the amount of organic matter contained in the immersion treatment water is also reduced, and the wastewater treatment load during manufacturing in the factory is reduced. be able to. The production method according to the present invention is not only intended to improve the flavor of processed legumes, but is also excellent in terms of production cost and environment.

Claims (5)

Step (a): A step of immersing the beans of green beans at 50 to 70 ° C. for 5 to 20 minutes with hot water,
Step (b): a heat treatment step,
In order, The manufacturing method of the legumes processed food characterized by the above-mentioned. The method for producing a processed legume food according to claim 1, wherein the heat treatment in the step (b) is roasting or baking. Between step (a) and step (b),
Step (c): a step of water immersion treatment at 30 ° C. or lower,
The method for producing a legumes processed food according to claim 1, wherein the heat treatment in the step (b) is steaming, pressure heat treatment, roasting, baking or oil-like heating. Between step (a) and step (b),
Step (c): a step of water immersion treatment at 30 ° C. or lower,
The heat treatment in the step (b) includes heat-sterilization treatment after filling and sealing the beans soaked in the step (c) and the seasoning liquid in the container. The manufacturing method of the legume processed food of description. The method for producing processed legumes according to claim 1, wherein the heat treatment in the step (b) is 100 ° C. or higher.