JP4072906B2 - Process for producing pickled beans, pickled beans obtained thereby and pickled beans in containers using the same - Google Patents

Description

  The present invention relates to a method for producing pickled beans, pickled beans obtained by the method, and containered pickled beans using the same.

  In recent years, a food product called “vinegared soybeans” has attracted attention. Vinegared soybeans are so-called pickled soybeans, and in some areas they have been known as preserved foods for a long time. Since it has been said that an effect of suppressing an increase in blood pressure, an effect of improving obesity, an effect of eliminating constipation, and the like are expected, it has come to attract wide attention as a so-called health food.

By the way, the said vinegared soybean was conventionally manufactured by immersing raw soybeans in vinegar as it is. However, if the raw soybeans are left as they are, there are problems such as difficulty in eating because of the blue smell peculiar to soybeans, and poor digestion and absorption of soy protein. Therefore, in recent years, raw soybeans are roasted or boiled with vinegar or water, and then immersed in vinegar to produce vinegared soybeans (see, for example, Patent Documents 1 to 4).
Japanese Patent Laid-Open No. 3-15357 JP-A-3-76549 JP-A-2-299563 JP-A-61-166373

  However, vinegared soybeans obtained by the above-described production method are very sour and difficult to eat. Therefore, it wasn't something that you could eat and eat continuously if you didn't have good health. Therefore, attempts have been made to suppress sourness by adding a sweetener such as sugar into vinegar soaking soybeans. However, even when such an attempt was made, it was still a sour and hard-to-eat food, so it was not a food that could be accepted by everyone.

  The present invention has been made in view of such circumstances, a method for producing pickled beans that can be processed as pickled beans that are easy to eat without being sour and easy to incorporate into daily eating habits, and pickled beans obtained thereby, and The purpose is to provide a container of vinegared beans using it.

  In order to achieve the above object, the present invention is a method for producing pickled beans obtained by heat-treating beans and immersing the heat-treated beans in an immersion liquid containing vinegar as a main component. Prior to dipping in the liquid, the first gist is a method for producing pickled beans in which the heat-treated beans are dipped in a sugar solution.

  Moreover, this invention makes the 2nd summary the vinegared bean obtained by the manufacturing method of the said vinegared bean.

  Furthermore, the present invention is a vinegared bean in which the pickled beans are enclosed in a container, the container being a subdivided container, and each container is ingested at a time. The third gist is a vinegared bean in which a suitable amount of vinegared bean is encapsulated.

  That is, the present inventors have intensively studied to solve the above problems. In the course of the research, beans (beans such as soybeans) that have been roasted and boiled and heat-treated as before are immersed in vinegar (including vinegar with sweeteners) as it is. However, it was conceived that the heat-treated beans were soaked in the sugar solution for a predetermined time before being soaked in vinegar. By this treatment, the sugar occupies the center of the bean, and the sugar once permeated is not easily released from the bean due to the size of the molecule, and as a result, the substitution between vinegar and sugar is less likely to occur. . As a result, it was determined that the vinegar was not soaked into the center of the bean and it became too sour as before, and a pickled bean that was very easy to eat was obtained, and the present invention was achieved.

  In addition, the vinegared beans obtained as described above are commercialized in a form in which a predetermined amount is enclosed in a subdivided container, and the above predetermined amount is a single intake that can be expected to maintain health and improve the constitution It has also been found that the consumer can easily take necessary nutrients without excess and deficiency, so that the consumer himself / herself can easily and continuously manage health.

  As mentioned above, the manufacturing method of the pickled bean of this invention heat-processes a bean and immerses the heat-processed bean in the sugar solution before immersing in the immersion liquid which has vinegar as a main component. This is what you do. Thus, before immersing in the immersion liquid containing vinegar as a main component, by performing the immersion treatment in the sugar solution, the vinegar soaks into the center of the bean so that it does not become sour, Compared with the past, vinegared beans that are very easy to eat can be obtained.

  In particular, when the immersion treatment in the sugar solution is performed at room temperature for 1 to 24 hours, vinegared beans that are easier to eat can be obtained.

  Moreover, when the heat processing of the said bean is performed by the steaming process for 150-300 second under the temperature of 110-120 degreeC, the texture (chewy) is soft and the pickled bean which was rich in the original nutrition of the bean is obtained. It becomes like this.

  Furthermore, when black vinegar is used as the vinegar, a pickled bean with a mild taste can be obtained.

  On the other hand, when black vinegar is used together with black soybeans, it has a mild taste as described above, and anthocyanins in black soybeans are significantly stabilized as compared with the case of using ordinary vinegar. The present applicant has already found that anthocyanins have an effect of suppressing the deposition of abdominal fat (Japanese Patent Laid-Open No. 2002-153240), and in this connection, the present invention improves obesity. In addition, pickled beans that are more effective in controlling the deposition of abdominal fat can be obtained.

  And it is the vinegared beans in a container formed by sealing the vinegared beans in a container, the container is a subdivided container, and in each container, an amount suitable for ingestion at a time When vinegared beans are encapsulated, it becomes easier to manage in terms of freshness and hygiene, and consumers can easily consume the necessary nutrients without excess or deficiency. However, it is possible to make it easier to manage health on a voluntary and continuous basis.

  Next, embodiments of the present invention will be described in detail.

  The method for producing pickled vinegar of the present invention is to first heat-treat the washed beans and immerse the heat-treated beans in a sugar solution prior to immersing the vinegar-based immersion liquid. Is done. Here, the “main component” means a main component in the immersion liquid, which means that it has a great influence on the characteristics, and includes the case where the whole consists of only the main component.

  The heat treatment of the beans is performed by roasting treatment, steaming treatment, immersion heat treatment or the like. The roasting treatment is a heat treatment performed by roasting beans, the steaming treatment is a heat treatment performed by pressurized steam, and the immersion heat treatment is a heat treatment. It is a heat treatment performed by boiling in water. In particular, when the heat treatment is performed by steaming at a temperature of 110 to 120 ° C. for 150 to 300 seconds (gauge pressure of 147 to 196 kPa in a pressure kettle), the surface of the beans is not wrinkled and the appearance is good. It is preferable because the finished product has a soft texture (chewy) and can reduce the loss of nutrients in the beans. In addition, although the said heat processing is normally performed by any processes, such as a roasting process, a steaming process, and immersion heat processing, these processes can be combined suitably and can also be performed continuously.

  And the beans after the said heat processing are normally immersed in a sugar solution, after cooling to 40-90 degreeC. The immersion treatment in the sugar solution is preferably performed at room temperature (10 to 40 ° C.) for 1 to 24 hours. More preferably, it is in the range of 6 to 12 hours at room temperature. That is, when the immersion treatment in the sugar solution is less than 1 hour at room temperature, there is a tendency that the effect of improving the difficulty of eating cannot be expected so much, and conversely, the immersion is longer than 24 hours at room temperature. This is because the sweetness becomes too strong and it tends to be difficult to eat.

  The beans soaked in the sugar solution are then soaked with vinegar as a main component and usually soaked for 1 hour or longer at a temperature of 0 to 40 ° C. Thus, the target pickled bean can be obtained. In addition, it is preferable to pasteurize by heating and pressure at a temperature of 60 to 100 ° C. as appropriate (usually after packaging the pickled beans).

  Next, each material used in the above manufacturing method will be described in detail.

  The beans are not particularly limited, and examples thereof include yellow soybeans, black soybeans, red beans, kidney beans, Kintoki beans, and broad beans. Among them, black soybean is preferable because it has an extremely large amount of anthocyanin as a pigment component, and is expected to have an effect of improving obesity and controlling the deposition of abdominal fat (diet effect).

  The sugar solution is not particularly limited, and examples thereof include an aqueous solution in which sugar, brown sugar, honey, malt sugar, artificial sweetener, and the like are dissolved. And it is preferable in the said sugar solution having the sugar content prepared in the range of 10 to 40%.

  In the immersion liquid containing vinegar as a main component, the vinegar as the main component is not particularly limited, and examples thereof include rice vinegar, black vinegar, synthetic vinegar, fruit vinegar such as apple vinegar, wine vinegar and the like. Sake vinegar is used. Especially, when black vinegar is used, the taste of the vinegared beans obtained is finished mildly, which is preferable. In addition, when black soybean is used as the above-mentioned bean and black vinegar is used as the above-mentioned vinegar, the amount of black soybean anthocyanin eluting into the vinegar can be suppressed less than when ordinary vinegar is used. it can. That is, the combination of black soybeans and black vinegar stabilizes the amount of anthocyanins and is preferable.

  A seasoning can be suitably added to the immersion liquid which has the said vinegar as a main component as needed. The seasoning is not particularly limited, and examples thereof include sugar, salt, soy sauce, koji dashi, kelp dashi, sodium glutamate, fruit juice, and sake.

  And the vinegared beans obtained by the above-mentioned manufacturing method are excellent in texture and taste as compared with ordinary vinegared beans, and are very easy to eat.

  By the way, after the said vinegared beans are manufactured by the said manufacturing method, they will be provided to consumers with suitable merchandise forms, such as a bottle filling, for example. In particular, if the above-mentioned pickled beans are commercialized in a form in which a predetermined amount is enclosed in a subdivided container, it becomes easy for consumers to manage in terms of freshness and hygiene. By setting a single intake that can be expected to maintain and improve the constitution, consumers will be able to easily consume the necessary nutrients without excess or deficiency. This is preferable because it facilitates health care. In addition, when setting it as such a product form, you may perform the manufacturing process of immersing a bean in the immersion liquid which has vinegar as a main component, before enclosing a bean in the said container, or in the said container. It is also possible to enclose the immersion liquid and the bean that has been subjected to the sugar solution treatment and leave it in the container for a predetermined time.

  Next, examples will be described together with comparative examples.

  Prepare 1 kg of soybean raw grain, add 3 times the amount of water to this, soak in water (immersion temperature: 23 ° C., immersion time: 9 hours), then pass this through a sorter to sort the soybeans Went.

  Next, the soybean was roasted at 140 ° C. for 30 minutes. On the other hand, a sugar solution having a sugar content of 20% was prepared by dissolving 500 g of sugar in 2 liters of water. The roasted soybean was cooled to 40 ° C., then immersed in the sugar solution prepared as described above, and left as it was at a temperature of 4 ° C. for 2 days.

  Subsequently, the soybean soaked as described above was taken out of the sugar solution and immersed in the prepared 3 liters of rice vinegar (manufactured by Mitsukan). And the target vinegared soybean was produced by leaving for 7 days at the temperature of 4 degreeC, immersed in this way.

  Instead of roasting the soybean, immersion heating treatment was performed while boiling in low heat for 30 minutes with water at 100 ° C. Except for this, vinegared soybeans were produced in the same manner as in Example 1.

  Instead of roasting the soybeans, steaming with an autoclave was performed. Except for this, vinegared soybeans were produced in the same manner as in Example 1. In addition, the steaming process by the said autoclave was specifically performed for 200 second (gauge pressure 196 kPa) at the temperature of 120 degreeC.

  Instead of soybeans, black soybean raw grains (Tamba black from Hyogo Prefecture) were used. Moreover, it replaced with the said roasting process and performed the steaming process (same as Example 3) by an autoclave. Except for this, vinegared soybeans were produced in the same manner as in Example 1.

  Instead of soybeans, black soybean raw grains (Tamba black from Hyogo Prefecture) were used. Moreover, it replaced with the said roasting process and performed the steaming process (same as Example 3) by an autoclave. Further, black vinegar (manufactured by Sakamoto Brewing Co., Ltd.) was used instead of rice vinegar. Except for this, vinegared soybeans were produced in the same manner as in Example 1.

[Comparative Example 1]
The immersion treatment in the sugar solution was not performed. Except for this, vinegared soybeans were produced in the same manner as in Example 1.

[Comparative Example 2]
The immersion treatment in the sugar solution was not performed. And after adding sugar 600g in the said rice vinegar (2.4 liters) and preparing so that the sugar content of rice vinegar may be 20%, the soybeans which the said roasting process were immersed in this rice vinegar . Except for this, vinegared soybeans were produced in the same manner as in Example 1.

[Comparative Example 3]
The immersion treatment in the sugar solution was not performed. Moreover, it replaced with the said roasting process and performed the steaming process (same as Example 3) by an autoclave. Furthermore, instead of rice vinegar, black vinegar (manufactured by Sakamoto Brewing Co., Ltd.) was used, and 600 g of sugar was added to the black vinegar (2.4 liters) so that the sugar content of black vinegar was 20%. Thereafter, the steamed soybean was immersed in the black vinegar. Except for this, vinegared soybeans were produced in the same manner as in Example 1.

  Using the vinegared soybeans of Examples and Comparative Examples thus obtained, each property was evaluated according to the following criteria. These results are shown in Table 1 below.

〔acidity〕
The sourness of each obtained vinegared soybean was evaluated by the taste of the panelists. In other words, ◎ for those that seemed to have a moderate acidity and felt no burden even when eaten every day, ◎ for those that seemed to be slightly sour but felt no burden even when eaten every day The evaluation was evaluated as “x” when the acidity was strong and it seemed to be a burden to eat every day. In addition, the said evaluation takes the average of the evaluation by 10 expert panelists.

〔appearance〕
The appearance of the obtained vinegared soybean was visually evaluated. That is, evaluation was made with ◎ indicating that no wrinkles occurred on the bean skin, ◯ indicating that some wrinkles were observed but not so noticeable, and △ indicating that many wrinkles were observed.

[Texture]
The texture of each vinegared soybean obtained was evaluated by panelists' judgment. In other words, it was ◎ for those that seemed to be easy to eat with a soft crunch. What was broken was evaluated as △. In addition, the said evaluation takes the average of the evaluation by 10 expert panelists.

[Anthocyanin content]
After pulverizing soybean vinegar, 10 g was weighed, 50 ml of 1% hydrochloric acid methanol solution was poured, and stirring and extraction were performed at room temperature for 30 minutes, followed by centrifugation at 15000 rpm for 10 minutes to obtain a supernatant. This was performed 3 times, and the total amount of the obtained supernatant was diluted to 200 ml with 1% hydrochloric acid methanol solution. The absorbance of the sample thus obtained was measured at 528 nm, and the anthocyanin concentration of the sample was measured from a standard solution (1 mg / ml). In addition, this measurement evaluation was performed only on Example 4 and Example 5.

  From the results of Table 1 above, the vinegared soybeans obtained by the production methods of the examples do not exhibit any unpleasant sourness, and as a result, can be easily incorporated into daily eating habits. Recognize. Especially, since Examples 3-5 goods are steamed and heat-processed, it turns out that the external appearance and food texture are also excellent. In addition, although Example 5 goods are using combining black vinegar and black beans, compared with Example 4 goods which combined rice vinegar and black beans, the amount of anthocyanins in the vinegared soybean is increasing. I understand that.

  On the other hand, all of the vinegared soybeans obtained by the production method of the comparative example have an unpleasant sour taste, and as a result, it is found that it is difficult to incorporate them into daily eating habits.

  By the way, vinegared soybeans obtained as in the above examples are easy to eat, as well as sealed in a quantity suitable for ingestion in each subdivided container, and commercialized. This makes it easier for consumers to manage their freshness and hygiene, and makes it easier for consumers to consume the necessary nutrients without excess or deficiency. I also learned that it would be easier to do.

Claims (8)

  A method for producing pickled beans obtained by heat-treating beans and immersing the heat-treated beans in an immersion liquid mainly composed of vinegar, and prior to immersion in the immersion liquid, the heat-treatment A method for producing pickled beans characterized by immersing beans in a sugar solution.   The method for producing pickled beans according to claim 1, wherein the immersion treatment in the sugar solution is performed at room temperature for 1 to 24 hours.   The method for producing pickled beans according to claim 1 or 2, wherein the heat treatment of the beans is performed by at least one of roasting treatment, steaming treatment, and immersion heat treatment.   The method for producing pickled beans according to claim 3, wherein the heat treatment is performed by a steaming treatment at a temperature of 110 to 120 ° C for 150 to 300 seconds.   The method for producing pickled beans according to any one of claims 1 to 4, wherein black vinegar is used as the vinegar.   The method for producing pickled beans according to claim 5, wherein black beans are used as the beans.   It is obtained by the manufacturing method of the pickled beans as described in any one of Claims 1-6, The pickled beans characterized by the above-mentioned.   A vinegared bean in which the vinegared bean according to claim 7 is enclosed in a container, wherein the container is a subdivided container and is suitable for ingestion into each container at a time. A vinegared pickled bean characterized by enclosing a quantity of pickled bean.