JP2020198790A - Method for producing boiled beans - Google Patents

Abstract

To provide a novel method for boiled beans, capable of preventing breakage of a bean skin and gelation of a filling liquid.SOLUTION: A method for producing boiled beans and a method of preventing breakage of the bean skin include a step of treating the ingredient beans with pectin methylesterase. The methods may further include a step of applying at least one kind of divalent cations, selected from the group including calcium, magnesium and divalent iron, to the beans. The method may be applied to a specific kind of beans selected among Vigna species, Phaseolus species, Vicia species, Pisum species, Cicer species, Lens species, Glycine species and Arachis species.SELECTED DRAWING: None

Description

The present invention relates to a method for producing boiled beans, and more particularly to a method for producing boiled beans using pectinmethylesterase.

Beans are plants that have been cultivated for food since ancient times after cereals, and because they are rich in protein, vitamins, minerals and dietary fiber, they are used as important foodstuffs all over the world.

Boiled beans are one of the typical processed foods of beans. Generally, boiled beans are produced by reconstitution of dried beans, which is a raw material, with water, simmering the beans, and if necessary, immersing them in a seasoning liquid to season them. Such boiled bean products include unseasoned boiled products and boiled beans seasoned with seasonings such as sugar, salt, and soy sauce, and so on, in line with the diversifying and sophisticated needs of today's consumers. The product is manufactured and sold.

One of the problems associated with the manufacture and sale of boiled soybean products is the "skin tearing (or" peeling "or the like)" of boiled soybeans. Boiled bean skin tearing is a phenomenon in which the exodermis of boiled beans is torn during cooking or storage. Boiled beans with torn skin are considered unfavorable because they deteriorate the appearance and lead to a decrease in commercial value.

In addition, boiled beans are often prepared as retort foods for the purpose of extending the storage period and facilitating transportation and storage. Generally, the production of retort-packed food involves a sterilization treatment of the food (that is, retort sterilization) by filling the food in a heat-resistant bag-shaped container and then heat-treating it under pressure. In such retort sterilization, food is exposed to heating with hot water or steam at 110 to 130 ° C. for several minutes to several tens of minutes. As a result, the quality of the food may be impaired, such as a change in the preferable taste and texture inherent in the food or deterioration of the appearance.

Even when boiled beans are produced in the form of retort foods, changes in texture and peeling of the skin may be a problem. In particular, when boiled beans of retort foods are torn, gelation of the filler can be a big problem in addition to deterioration of appearance. The gelation of the filling liquid is caused by the fact that the ingredients in the boiled beans dissolve into the filling liquid (boiled juice, seasoning liquid, etc.) in the container due to the tearing of the skin of the boiled beans, and the concentration of the dissolved components is high. If it is high, the filler will gel (if the concentration of the dissolved component is low, the filler will not gel, but the transparency of the filler will decrease). Such gelation and a decrease in the transparency of the filling liquid may cause consumers to think of deterioration in quality or change the preferable flavor and taste of boiled beans, which may lead to a decrease in commercial value, which is not preferable.

As a method for preventing the peeling of boiled beans, for example, a method in which beans are pretreated with ozone water and then boiled has been reported (Patent Document 1). Further, as a method for suppressing gelation of the filling liquid of boiled beans of retort, a method of adding collagen peptide to a seasoning liquid has been reported (Patent Document 2).

Japanese Patent Application Laid-Open No. 05-064559 Japanese Patent No. 4538432

The method described in Patent Document 1 has a certain degree of suppressing effect on the peeling of boiled beans, but there remains a problem in that it requires a step of preparing raw beans with ozone water and requires a large capital investment. Further, although the method described in Patent Document 2 is effective as a method for suppressing gelation of the filling liquid of boiled beans, it is not a method for suppressing peeling of boiled beans and cannot suppress deterioration of appearance. Therefore, it is required to develop a new method that can suppress the peeling of boiled beans and the gelation of the filling liquid at once and can be easily carried out.

As a result of diligent studies on the above problems, the present inventors can remarkably suppress the peeling of boiled beans by allowing pectinmethylesterase to act on the raw beans, and (2) pectin in the preparation of beans. When methylesterase and a divalent cation salt (eg, calcium salt) are used in combination, the peeling of boiled beans is more significantly suppressed. (3) In boiled beans of retort with suppressed peeling, boiled juice or seasoning liquid (that is, , Gelation of boiled beans) is remarkably suppressed, and (4) boiled beans of retort prepared using raw beans on which pectinmethylesterase and calcium salt are allowed to act are after long-term storage. However, it was found that gelation of the packing liquid was remarkably suppressed, and further research was carried out based on such findings to complete the present invention.
That is, the present invention is as follows.

[1] A method for producing boiled beans, which comprises allowing pectinmethylesterase to act on beans.
[2] The production method according to [1], which comprises further acting a divalent cation.
[3] The production method according to [1] or [2], wherein the divalent cation is at least one selected from the group consisting of calcium, magnesium, and ferrous iron.
[4] Beans are Vigna, Wild bean (Phaseolus), Sora bean (Vicia), Peas (Pisum), Cicer, Cicer, Lens, Glycine, Lakkasei. The production method according to any one of [1] to [3], which is selected from the group consisting of beans belonging to any one of (Arachis).
[5] The production method according to any one of [1] to [4], further comprising a step of retort sterilization.
[6] A method for suppressing skin tearing of boiled beans, which comprises allowing pectinmethylesterase to act on beans.
[7] The method according to [6], which comprises further acting a divalent cation.
[8] The method according to [6] or [7], wherein the divalent cation is at least one selected from the group consisting of calcium, magnesium, and ferrous iron.
[9] Vigna, wild bean (Phaseolus), wild bean (Vicia), peas (Pisum), citers (Cicer), citers (Lens), soybeans (Glycine), lacquer The method according to any one of [6] to [8], which is selected from the group consisting of beans belonging to any of (Arachis).
[10] The method according to any one of [6] to [9], further comprising a step of retort sterilization.
[11] An inhibitor of peeling of boiled beans, which contains pectinmethylesterase.
[12] The agent according to [11], which further contains a divalent cation salt.
[13] The agent according to [11] or [12], wherein the divalent cation salt is at least one selected from the group consisting of a calcium salt, a magnesium salt, and a divalent iron salt.
[14] Vigna, wild bean (Phaseolus), wild bean (Vicia), peas (Pisum), citers (Cicer), citers (Lens), soybeans (Glycine), laccasei The agent according to any one of [11] to [13], which is selected from the group consisting of beans belonging to any of (Arachis).
[15] The agent according to any one of [11] to [14], wherein the boiled beans are in the form of a retort food.

According to the present invention, it is possible to remarkably suppress the peeling of boiled beans. Further, according to the present invention, gelation of the filling liquid of boiled beans can be remarkably suppressed.

FIG. 1 is a photograph showing the degree of skin tearing of boiled beans prepared from soybeans on which pectinmethylesterase and / or calcium lactate was allowed to act, when stored at 40 ° C. for 5 days. FIG. 2 is a photograph showing the degree of turbidity of the filler when boiled beans prepared from soybeans on which pectinmethylesterase and / or calcium lactate were allowed to act were stored at 40 ° C. for 5 days (left: test). Group 3 (pectin methyl esterase only), right: test group 4 (calcium only)). FIG. 3 is a photograph showing the degree of skin tearing when boiled beans prepared from soybeans on which pectinmethylesterase and calcium lactate are allowed to act are stored at 40 ° C. for 5 days.

Hereinafter, the present invention will be described in detail. In addition, in this specification, "boiled beans" means all bean foods obtained by boiling beans and the like.

1. 1. Method for Producing Boiled Beans The present invention provides a method for producing boiled beans (hereinafter, may be referred to as "the method for producing the present invention"), which comprises allowing pectinmethylesterase to act on beans.

The pectin methyl esterase in the production method of the present invention has an activity of hydrolyzing a methyl ester bond and decomposing it into methanol and pectic acid without cleaving the glucosidic bond of pectin (poly α-D-galacturonic acid). Means an enzyme.

It is known that pectinmethylesterase is naturally produced by plants such as tobacco, tomato and alfalfa and microorganisms such as the genus Aspergillus. The pectinmethylesterase that can be used in the present invention is not particularly limited in its origin, and may be derived from plants or microorganisms. Further, the pectinmethylesterase may be naturally derived or may be artificially prepared by using a gene recombination technique known per se. As the pectinmethylesterase used in the production method of the present invention, a commercially available product may be used. Examples of commercially available products include, but are not limited to, Sumiteam PME (Shin Nihon Kagaku Kogyo Co., Ltd.) and Rapidase FP Super (DSM Co., Ltd.). Although some commercially available pectin methyl esterases have different enzymatic activities, they have the activity of hydrolyzing the methyl ester bond into methanol and pectic acid without cleaving the glucosidic bond of pectin. Can be used in the production method of the present invention as long as it has.

The activity of pectinmethylesterase in the present specification is defined and can be measured as follows. That is, the pectin methyl esterase activity of pectin can be measured by hydrolyzing pectin with pectin methyl esterase and neutralizing the acids generated there with NaOH. In addition, 1 unit / g is defined as the amount of enzyme that liberates 1 μmol of acid.
In addition, in this specification, a unit which is an active unit of pectin methyl esterase may be referred to as "U" and the like.

The production method of the present invention is characterized in that pectinmethylesterase is allowed to act on beans which are raw materials for boiled beans. In addition, in this specification, "acting" pectin methyl esterase on beans means that pectin methyl esterase is brought into contact with beans which is a raw material of boiled beans, and the methyl ester bond of pectin in the beans is hydrolyzed with methanol. It means that it is decomposed into pectic acid.

In the production method of the present invention, as a method of allowing pectinmethylesterase to act on beans as a raw material, a method of immersing beans in a solution containing pectinmethylesterase or a method of immersing the beans in a solution containing pectinmethylesterase on the surface of beans. Examples include, but are not limited to, spraying. The solvent in which the pectinmethylesterase is blended is not particularly limited, and any solvent can be used as long as it can be used for food processing and does not inhibit the activity of the pectinmethylesterase, but usually water (pH). It may contain a regulator or the like).

The timing at which pectinmethylesterase is allowed to act on beans is not particularly limited as long as the desired effect of the production method of the present invention can be obtained, but when the heat resistance of pectinmethylesterase and the production process of boiled beans are taken into consideration, for example, for dried beans. It is preferable to allow pectinmethylesterase to act on beans at the same time as reconstitution with water, after reconstitution with water, and at the timing before boil or retort sterilization, or at the timing after boil or before retort sterilization.

In the production method of the present invention, the amount of pectinmethylesterase used to act on beans may be appropriately set according to the temperature and pH of the solution at the time of action of pectinmethylesterase, the amount of beans, etc. Per 100 g of dried beans, it can be usually 0.2 U or more, preferably 2 U or more, more preferably 10 U or more, still more preferably 20 U or more, and particularly preferably 30 U or more. The upper limit of the amount of pectinmethylesterase used is not particularly limited as long as the desired effect can be obtained, but is usually 100,000 U or less, preferably 90,000 U or less, more preferably per 100 g of dried beans as a raw material. Can be 30,000 U or less, more preferably 10,000 U or less, and particularly preferably 5,000 U or less. In one embodiment, the amount of pectinmethylesterase used is usually 0.2-100,000 U, preferably 2 to 90,000 U, more preferably 10 to 30,000 U, still more preferably 20 to 20 to 100 g of beans as a raw material. It can be 10,000 U, particularly preferably 30 to 5,000 U. The temperature and pH conditions suitable for the reaction of the pectinmethylesterase may be appropriately determined according to the optimum temperature and the optimum pH of the pectinmethylesterase to be used.

In one aspect, in the step of causing the pectin methyl esterase to act on the beans, if it is intended that the action of the pectin methyl esterase reaches not only the surface portion of the beans but also the inside of the beans, a pressure treatment can be added. Examples of the pressurizing method include a method of pressurizing a pectinmethylesterase solution in which beans are immersed with a hydraulic pump, compressed air or a gas such as a high-pressure cylinder (helium, argon, nitrogen, etc.), and beans sprayed with a pectinmethylesterase solution. A method of pressurizing the gas with compressed air or a gas such as a high-pressure cylinder (helium, argon, nitrogen, etc.) can be mentioned, but the method is not limited thereto. In another embodiment, the step of allowing pectinmethylesterase to act on beans in the production method of the present invention can be carried out without pressure treatment.

The beans used in the production method of the present invention are not particularly limited as long as they can be used as a raw material for boiled beans. The beans used as raw materials for boiled beans in the production method of the present invention include, for example, Vigna (Vigna), Wild bean (Phaseolus), Glycine (Vicia), Peas (Pisum), Cicers, and Cicers. (Lens), can be a bean belonging to any of the genus Glycine, the genus Vigna (Arachis). Species belonging to the genus Sasage include adzuki beans (eg, red beans, Dainagon, white azuki beans, etc.), red beans (eg, offerings, black eyes, black beans, etc.), mung bean species (eg, green beans, etc.), vigna mungolia (eg, green beans, etc.). Black mappe, etc.), Tsuruazuki (eg, red bean, red bean, etc.) are exemplified. Species belonging to the genus genus genus include common beans (eg, bean, platinum toki beans, daifuku beans, great northern, navy, cannerini, kintoki beans, red kidney, black turtle, quail beans, cranberries, focus, carioca, tiger Beans, etc.); Runner bean species (eg, white bean, purple bean, etc.); Laimame (eg, butterbean, baby lyma, large lyma, saltanipia, etc.) are exemplified. Examples of species belonging to the genus Vetches include broad bean species (eg, Ningbo bean, Qinghai silk bean, Zhangjiakou silk bean (large grain), horse bean (small grain), etc.). Examples of species belonging to the genus Peas include pea species (eg, blue peas (mallow fat, green), red peas (red mallow fat, maple), white peas (trapper), etc.). Examples of species belonging to the genus Cicers include chickpea species (eg, fog (large grain species), desi (small grain species), etc.). Examples of species belonging to the genus Lentil include lentil species (eg, brown, red, Le Puy (French green), etc.). Examples of species belonging to the genus Soybean include soybean species (eg, soybean (yellow soybean), blue soybean, black soybean, etc.). Examples of species belonging to the genus Arachi include peanut species (eg, Virginia type (large grain species), Spanish type, Valencia type, Southeast runner type (small grain species), etc.). In one aspect, as beans suitable as raw materials for boiled beans, green soybeans, small beans, green beans, quail beans, endo beans, Kintoki beans, black beans, white quail beans, platinum toki beans, soybeans, tiger beans, white flower beans, purple flowers Examples include, but are not limited to, beans, chick beans, and the like. In addition, these beans may be dried by a method known per se, or may not be dried, for the purpose of improving storage stability.

In one aspect of the production method of the present invention, it may be preferable to further act a divalent cation on beans in addition to the step of allowing pectinmethylesterase to act on beans. In addition, in this specification, "acting" a divalent cation on beans means that a solution containing a divalent cation is brought into contact with beans which is a raw material of boiled beans.

In the production method of the present invention, as a method of allowing the divalent cation to act on the beans as a raw material, a method of immersing the beans in a solution containing the divalent cation or a method of immersing the beans in a solution containing the divalent cation on the surface of the beans. Examples include, but are not limited to, spraying. The solvent in which the divalent cation is blended is not particularly limited, and any solvent can be used as long as it can be used for food processing, but it is usually water. A solution containing such a divalent cation can be prepared by adding a divalent cation salt that can be added to food to a solvent such as water.

The divalent cation salt used in the production method of the present invention is not particularly limited as long as it can be added to food, and examples thereof include calcium salt, magnesium salt, and divalent iron salt. Only one type of these may be used, or two or more types may be used in combination.

The calcium salt is not particularly limited as long as it can be added to foods, but for example, calcium chloride, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium glycerophosphate, calcium gluconate, 1 -Calcium glutamate, calcium lactate, calcium pantothenate, calcium hydroxide, calcium pyrophosphate, calcium citrate, calcium dihydrogen pyrophosphate, calcium oxide, calcium carbonate, calcined calcium and other calcium salts can be mentioned.

The magnesium salt is not particularly limited as long as it can be added to food, and examples thereof include magnesium salts such as magnesium carbonate, magnesium oxide, magnesium chloride, and magnesium sulfate.

The divalent iron salt is not particularly limited as long as it can be added to foods, but for example, iron emulsified (II), iron citrate (II), ferric pyrophosphate, ferric chloride, iron (II) sulfate. , Etc. include ferric salts.

As the divalent cation salt, calcium lactate, calcium chloride, calcium diglutamate and calcium hydroxide, and iron (II) sulfate are preferable, and calcium lactate is particularly preferable.

The amount of the divalent cation salt (eg, calcium lactate) used in the production method of the present invention is not particularly limited as long as the desired effect can be obtained, but for example, it is usually 0.001 g or more per 100 g of dried beans as a raw material, preferably 0.001 g or more. Is 0.005 g or more, more preferably 0.01 g or more, still more preferably 0.1 g or more, and particularly preferably 0.2 g or more. The upper limit is usually 10 g or less, preferably 5 g or less, more preferably 3 g or less, still more preferably 1 g or less, and particularly preferably 0.5 g or less, per 100 g of dried beans as a raw material. In one embodiment, the amount of the divalent cation salt used is, for example, usually 0.001 to 10 g, preferably 0.005 to 5 g, more preferably 0.01 to 3 g, still more preferably 0.01 to 3 g, per 100 g of dried beans as a raw material. It can be 0.1 to 1 g, particularly preferably 0.2 to 0.5 g.

The timing at which the solution containing the divalent cation is allowed to act on the beans as a raw material is not particularly limited as long as the desired effect of the present invention can be obtained. For example, when the beans are rehydrated, before the rehydrated beans are boiled, or boiled. The beans may be allowed to act at any time in the manufacturing process of boiled beans, such as during, boiling, soaking in seasoning liquid, soaking in seasoning liquid, soaking in filling liquid, etc., but when the beans are rehydrated or rehydrated, and It is preferable that the working process can be optimized by allowing the beans to absorb water before boiled or retort sterilization at the same time as pectinmethylesterase. In other words, an embodiment in which a solution containing pectinmethylesterase and a divalent cation salt is prepared and the solution is mixed with rehydrated water to act at the same time as the reconstituted water, or beans after rehydration are added to the solution. The embodiment of immersion is preferable.

In the production method of the present invention, a method for producing boiled beans known per se is applied except for the step of allowing pectinmethylesterase (or pectinmethylesterase and divalent cation) to act on the beans as a raw material to modify the physical properties of the beans. can do.

In one aspect of the production method of the present invention, boiled beans are produced as retort food. In the present aspect, the production method of the present invention further includes a step of retort sterilizing beans or boiled beans filled in a retort pouch or the like.

In the present specification, the "retort food" is a food that is sealed in a container having airtightness and light-shielding property and sterilized by heating under pressure (retort sterilization). In addition, the retort food in this specification may also include a canned form.

The conditions for retort sterilization are not particularly limited, and any conditions may be used as long as boiled beans in the form of retort food can be produced. One example is a condition in which the container is pressurized and heated for 4 minutes or more in a state where heat of about 110 to 130 ° C. is applied. In addition, the container for filling beans (or boiled beans) has heat resistance because it is sterilized by heating at a high temperature, and can be distributed at room temperature, and has a barrier property that blocks oxygen gas and light. A bag-shaped retort pouch having sealability and practical strength can be preferably used. Such a container may be made of, for example, a synthetic resin such as polypropylene on the food side and polyester (PET) on the outside, or a film in which aluminum foil is laminated.

In the production method of the present invention, the boiled beans prepared as a retort food are of high quality because the peeling is unlikely to occur even when stored for a long period of time, and the transparency of the filler and gelation are unlikely to occur. The boiled beans in the state can be stored for a long period of time. In the present specification, the “filling liquid” means a liquid to be filled together with the boiled beans in a retort pouch or the like in the embodiment of preparing the boiled beans in the form of a retort food. The filling liquid can be a broth if it is not accompanied by a seasoning step for boiled beans, and can be a seasoning liquid if it is accompanied by seasoning.

The boiled beans produced by the production method of the present invention are remarkably suppressed from tearing. In particular, when boiled beans are prepared in the form of retort pouch foods, the main components contained in the boiled beans are difficult to dissolve in the boiled soup or seasoning liquid, and the boiled beans are hard to tear in the retort pouch of the boiled soup or seasoning liquid. Gelation of the filling liquid is remarkably suppressed. Therefore, the production method of the present invention can be rephrased as "a method for suppressing skin tearing of boiled beans" or "a method for suppressing gelation of a filler of boiled beans".

2. 2. Boiled Beans Skin Tear Inhibitor The present invention also provides a boiled beans skin tear inhibitor (hereinafter, may be referred to as "the agent of the present invention") containing pectinmethylesterase.

The agent of the present invention contains pectinmethylesterase. The pectinmethylesterase contained in the agent of the present invention is the same as that described in "1. Method for producing boiled beans" described above.

The amount of pectinmethylesterase blended in the agent of the present invention is particularly limited as long as it can act on the beans as a raw material within the range of the amount of pectinmethylesterase used described in "1. Method for producing boiled beans". However, for example, it can be 1 to 100% by weight per agent of the present invention, but is not limited thereto.

In a preferred embodiment, the agent of the present invention may contain a divalent cation salt in addition to pectinmethylesterase. The divalent cation salt blended in the agent of the present invention is the same as that described in "1. Method for producing boiled beans" described above.

The amount of the divalent cation salt that can be blended in the agent of the present invention is also an amount that can act on the beans as a raw material within the range of the amount of the divalent cation salt used described in "1. Method for producing boiled beans". It is not particularly limited, and for example, it can be 1 to 99% by weight per agent of the present invention, but is not limited thereto.

In addition to pectinmethylesterase and divalent cation salt, the agent of the present invention may further contain components that can be usually added to foods. Examples of such components include, but are not limited to, other enzymes for modifying physical properties, pH adjusters, and the like.

The form of the agent of the present invention is not particularly limited, and examples thereof include a solid form (including a powder form, a granular form, etc.), a liquid form (including a slurry form, etc.), a gel form, a paste form, and the like.

In one aspect, the agent of the present invention can be suitably used for producing boiled beans in the form of retort food.

By using the agent of the present invention, the physical properties of beans can be modified. The method of applying the agent of the present invention to beans as a raw material is not particularly limited, but for example, the beans can be modified by adding an appropriate amount to the aqueous solution of the raw material dried beans when they are rehydrated. .. Further, the beans can be modified by immersing the beans after reconstitution in water in an aqueous solution in which the agent of the present invention is dissolved, or by spraying the beans after reconstitution in water with an aqueous solution in which the agent of the present invention is dissolved.

If boiled beans are produced by a conventional method using the modified beans thus obtained as a raw material, it is possible to produce boiled beans in which peeling is suppressed during storage and transportation. In boiled beans that are hard to tear, the main components contained in the boiled beans are hard to dissolve in the seasoning liquid, so gelation of the boiled juice and seasoning liquid is suppressed. Therefore, the agent of the present invention can be rephrased as "an inhibitor of gelation of the filling liquid of boiled beans" and the like.

The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples.

[Example 1] Modification of soybean using pectinmethylesterase and / or calcium lactate 1
The following experiments were carried out for the purpose of examining whether or not physical property modification using pectinmethylesterase and / or calcium lactate was effective in suppressing soybean peeling.

[Preparation of boiled beans]
Dried soybeans (300 g, Fujicco Co., Ltd.) were immersed in water (900 g) at 4 ° C. for 24 hours to absorb water. The obtained water-absorbing soybean (50 g) was filled in a pouch bag (NCF-1625, Toyo Fine Pack Co., Ltd.) for retort sterilization together with 50 g of water and the amounts of pectinmethylesterase and / or calcium lactate shown in Table 1 below. Vacuum-packed using a vacuum sealer (Fuji Impulse Co., Ltd.). A pouch bag for retort sterilization filled with water-absorbing soybeans and enzymes was boiled in a water bath (Tokyo Rika Kikai Co., Ltd.) at 40 ° C. for 60 minutes. The sample after boiling is subjected to retort sterilization using a retort food autoclave (Tomy Seiko Co., Ltd.) (120 ° C, 10 minutes), and after sterilization, stored at 40 ° C for 5 days in a program incubator (Yamato Scientific Co., Ltd.). did. In the table of the present specification, "-" means that no component is added, "g" means a gram, and "U" means a unit.

[Evaluation]
The boiled bean samples of Test Groups 1 to 5 obtained through the above preparation steps were evaluated for the degree of skin tearing, the degree of gelation of the filler, and the taste. The degree of peeling was calculated by counting the number of beans with torn skin in the total number of boiled beans and expressing it in parts per 100 as the peeling rate. The degree of gelation was evaluated using the following five evaluation criteria. Regarding the evaluation of taste, a specialized panel (2 people) ate (n = 2) and commented on the profile.

[Gelification degree]
5: Strong gelation 4: Slightly strong gelation 3: Almost no gelation 2: No gelation. The filler is turbid 1: No gelation. The filler is not turbid

The results are shown in Table 2, FIG. 1 and FIG. 2 below.

As shown in Table 2, FIG. 1 and FIG. 2, boiled beans prepared by reacting pectinmethylesterase on water-absorbing soybeans (test group 3) and boiled beans prepared by acting pectinmethylesterase and calcium lactate on water-absorbing soybeans (test). In group 2), skin tearing was remarkably suppressed, and gelation of the filler was also remarkably suppressed.

[Example 2] Modification of soybean using pectinmethylesterase and / or calcium lactate 2
The following experiment was conducted for the purpose of confirming the range of pectinmethylesterase, which is effective in suppressing soybean peeling.

Boiled beans were prepared using the same method as in Example 1 except that the amounts of pectinmethylesterase and calcium lactate added were as shown in Table 3 below. Each of the prepared boiled beans (test groups 6 to 12) was evaluated using the same method as in Example 1.

The results are shown in Table 4 and FIG.

As shown in Table 4 and FIG. 3, it was shown that the use of relatively high concentrations of pectinmethylesterase (Test Groups 9-11) produced a more pronounced effect.

[Example 3] Even when the modified filling liquid of Kintoki beans using pectinmethylesterase and calcium lactate is a seasoning liquid containing seasoning components such as sugar and water candy, the raw materials with pectinmethylesterase and calcium lactate The following experiments were conducted to examine whether the modification of beans suppresses the gelation of the filler.

Dried Kintoki beans (100 g) were reconstituted with water (300 g). The water reconstitution was carried out by immersing the dried Kintoki beans in water at 10 ° C. for 17 hours (yield: 200%). In addition, at the time of reconstitution with water, enzymes for modifying physical properties such as pectinmethylesterase were added in the amounts shown in Table 5 below to modify Kintoki beans (test groups 13 to 16). In the table, "α-glucosidase" is an enzyme that hydrolyzes the non-reducing terminal α-1,4-glucoside bond to produce α-glucose. For the enzymatic activity of α-glucosidase, 1 ml of 0.02 M acetate buffer (pH 5.0) was added to 1 ml of 1 mM α-methyl-D-glucoside, 0.5 ml of the enzyme solution was added, and the mixture was allowed to act at 40 ° C. for 60 minutes. Occasionally, the amount of enzyme that produces 1 μg of glucose in 2.5 ml of reaction solution is defined as 1 U (unit). In addition, "branching enzyme" means that a part of the 1,4-α-D-glucan chain is transferred to the 6-OH group of the receptor 1,4-α-D glucan, and α such as amylopectin or glycogen is used. It is an enzyme that produces a branched structure of -1,6 bonds. The enzymatic activity of the branching reagent is 0.1 M phosphate buffer (pH 7.0) in 50 μl of 0.1% amylose B (manufactured by Nacalai Tesque, Inc.) dissolved in 0.08 M phosphate buffer (pH 7.0). Add 50 μl of the enzyme solution dissolved in the mixture, and after reacting at 50 ° C. for 30 minutes, add 0.5 ml of an iodine reagent (0.26 g I ₂ and 2.6 g KI dissolved in 10 ml milliQ water) and 0.5 ml of 1N HCl. Mix and dilute to 130 ml) Add 2 ml and measure the change in 660 nm absorbance. The amount of enzyme that reduces the absorbance at 660 nm by 1% in 1 minute of the reaction in this reaction system is defined as 1 U (unit).

Kintoki beans that had been rehydrated and modified in physical properties were used for boiling. The boil conditions are as follows:
Rehydrated Kintoki beans with modified physical properties: 200g
Baking soda: 0.4g
Water: 400g
Input temperature: Boiling (98 ° C or higher)
Temperature rise: It takes 5 minutes to reboil. Maintenance time: Slight boiling 15 minutes Steaming time: 10 minutes

The boiled Kintoki beans were subjected to sugar immersion. The sugar immersion conditions are as follows:
Kintoki beans after boiling: 240g
Johakuto: 372g
Salt: 8g
Water: 400g
Seasoning liquid temperature during immersion: 80 ° C
Immersion time: 3 hours Recovery liquid Brix: 40

After soaking in sugar, the seasoned Kintoki beans are collected, drained, and then weighed. The drained Kintoki beans (100 g) are combined with a filling liquid (40 g) consisting of the following components into a pouch for retort sterilization. It was filled in a bag (NCF-1625, Toyo Fine Pack Co., Ltd.) and vacuum-packed.
<Filling liquid>
Johakuto: 7.7g
Syrup: 4.6g
Fructose: 3.1 g
Soy sauce: 0.5g
Salt: 0.3g
Calcium lactate: 0.03 g
Water: 23.77 g
(Brix: 36)

The vacuum-packed pouch bag was subjected to retort sterilization (120 ° C., 10 minutes) and stored at 40 ° C. for 18 days (corresponding to storage for 54 days in a refrigerator). The effect on the gelation degree and taste of each sample after storage was evaluated by the same evaluation method as the method used in Example 1. The results are shown in Table 6.

As shown in Table 6, boiled beans (test group 16) prepared using Kintoki beans modified with pectinmethylesterase and calcium lactate were used in the filler even after storage at 40 ° C. for 18 days. Gelation was significantly suppressed. That is, it was shown that even when the filling liquid contains components such as sugar, gelation of the filling liquid during storage is remarkably suppressed by using raw beans modified with pectinmethylesterase and calcium lactate. Was done.

[Example 4] Modification of soybean using pectinmethylesterase and calcium lactate 3
The following experiment was carried out for the purpose of confirming how long the suppression of gelation of the filler was effective by modification with pectin methyl esterase and calcium lactate.

The soybeans were rehydrated by immersing the dried soybeans (100 g) in water (300 g) at 10 ° C. for 17 hours (yield: 200%). At the time of reconstitution with water, pectinmethylesterase and calcium lactate were added in the amounts shown in Table 7 below, and soybeans were modified together (test group 17 (control group), test group 18).

After the water was reconstituted, the lye was removed, and the modified soybeans were recovered and boiled in hot water four times as much (weight) as the soybeans using a pressure cooker (Secure Neo, Tiffal Co., Ltd.) (slight boiling 5). Low pressure setting for minutes).

The boiled soybean (300 g) was immersed in a seasoning liquid (300 g) having the composition shown in Table 8 below in a water bath at 85 ° C. for 120 minutes for seasoning.

The soybeans that have been seasoned are collected, drained, and then weighed. The drained soybeans (100 g) are used as a filling liquid in the above-mentioned seasoning liquid (30 g), and a pouch bag (NCF-1625) for retort sterilization is used. , Toyo Fine Pack Co., Ltd.) and vacuum-packed.

The vacuum-packed pouch bag was subjected to retort sterilization (120 ° C., 5 minutes) and stored at 40 ° C. for 30 days. The effect on the gelation degree and taste of each sample after storage was evaluated by the same evaluation method as the method used in Example 1. The results are shown in Table 9.

As shown in Table 9, boiled beans (test group 18) prepared using soybeans modified with pectinmethylesterase and calcium lactate were extremely stored at 40 ° C. for 30 days (corresponding to storage for 90 days in a refrigerator). Even after long-term storage, gelation of the filler was suppressed.

According to the present invention, a boiled bean product whose quality does not easily deteriorate can be easily produced. Therefore, the present invention is extremely useful in the field of food manufacturing.

Claims (15)

A method for producing boiled beans, which comprises allowing pectinmethylesterase to act on beans. The production method according to claim 1, further comprising the action of a divalent cation. The production method according to claim 1 or 2, wherein the divalent cation is at least one selected from the group consisting of calcium, magnesium, and ferrous iron. Beans are Vigna, Wild bean (Phaseolus), Sora bean (Vicia), Peas (Pisum), Cicer, Cicer, Glycine, Arachis. The production method according to any one of claims 1 to 3, which is selected from the group consisting of beans belonging to any one of the above. The production method according to any one of claims 1 to 4, further comprising a step of retort sterilization. A method for suppressing skin tearing of boiled beans, which comprises allowing pectinmethylesterase to act on beans. The method of claim 6, wherein the divalent cation is further allowed to act. The method of claim 6 or 7, wherein the divalent cation is at least one selected from the group consisting of calcium, magnesium, and ferrous iron. Beans are Vigna, Wild bean (Phaseolus), Sora bean (Vicia), Peas (Pisum), Cicer, Cicer, Glycine, Arachis. The method according to any one of claims 6 to 8, which is selected from the group consisting of beans belonging to any of the above. The method according to any one of claims 6 to 9, further comprising a step of retort sterilization. A skin tear inhibitor for boiled beans, including pectin methyl esterase. The agent according to claim 11, further comprising a divalent cation salt. The agent according to claim 11 or 12, wherein the divalent cation salt is at least one selected from the group consisting of a calcium salt, a magnesium salt, and a divalent iron salt. Beans are Vigna, Wild bean (Phaseolus), Sora bean (Vicia), Peas (Pisum), Cicer, Cicer, Glycine, Arachis. The agent according to any one of claims 11 to 13, which is selected from the group consisting of beans belonging to any of the above. The agent according to any one of claims 11 to 14, wherein the boiled beans are in the form of a retort food.