JP5822716B2 - Azuki beer production method - Google Patents

Description

  The present invention relates to a method for producing a red bean beverage, and in particular, a method for obtaining a red bean beverage by directly crushing raw red beans.

  Shiruko is one of the typical foods made by cooking red beans and liquefying them. In addition, it has been eaten for a long time by various names, such as Zenya. In general, the amount of water in the juice is said to be greater than that of Zenya. Usually, when cooking such red bean beverages, the raw red beans are cooked in hot water until they are sufficiently soft. Then, a seasoning such as sugar is added to the cooked red beans, and further steamed until the taste becomes familiar. However, there will be a component that elutes from the seed coat of the red beans and from the inside. Therefore, in order to suppress the miscellaneous taste of the soup flour, the rice cake is removed during cooking.

  Even in the case of mass production of such red bean beverages typified by soup flour, as described above, the red beans are first steamed and softened, then ground (ground) and seasoned. (See Patent Documents 1, 2, 3, etc.). According to the manufacturing method disclosed in the above-mentioned patent document, the granular red beans were cooked as they were. For this reason, it takes steaming time until it becomes soft enough to be ground.

  Therefore, for the purpose of compressing the time and effort required for processing the red beans, first, the raw red beans are crushed, and water, seasonings, etc. are put directly into a can container and sealed, and finished into a red bean drink through retort heating. A manufacturing method has been proposed (see Patent Document 4). By adopting the manufacturing method of Patent Document 4, the process can be greatly simplified. However, since almost all the components of raw red beans are contained in a can container, components that are eluted from the seed coat of the red beans and the inside are also added. Therefore, it was finished in a red bean beverage that includes a different flavor from the traditional soup.

JP-A-53-133673 JP-A-3-297351 Japanese Patent Laid-Open No. 11-225697 Japanese Patent No. 4257323

  Thereafter, the inventor has eagerly studied a method for producing a new food-industrial red bean beverage, and has also studied a production method capable of reproducing the flavor that has been popular as a soup. As a result, it has reached the establishment of a production method that does not fade in the flavor of the juice and that can increase production efficiency.

  The present invention has been made in view of the above points, and is intended to improve the efficiency of the production of juice in the food industry, and the flavor of the finished product is closer to the juice so as to enhance the appeal to consumers. Provided is a method for producing a filled red bean beverage.

That is, the invention of claim 1 is a pulverizing step for obtaining a pulverized red bean powder having a maximum particle size of 840 μm or less and an average particle size of 50 μm or less by pulverizing raw red beans with an airflow pulverizer; Heating until boiling by heating and removing the odor of the red beans by continuing the heating, adding sugar to this to obtain a red beans boiling liquid, and the red beans boiling liquid into a container which is a can container for beverages The present invention relates to a method for producing a red bean beverage, comprising: a filling step of filling and sealing to obtain a red bean liquid filling container; and a heat sterilization step of heat sterilizing the red bean liquid filling container.

The invention of claim 2, red beans boiled boiled raw adzuki beans was prepared, according to the manufacturing method of the red bean beverage according to claim 1, wherein the boiled red beans also be added together with the red bean boiling liquid in said filling step.

According to the method for producing a red bean beverage according to the invention of claim 1, a pulverizing step of obtaining a pulverized red bean powder having a maximum particle size of 840 μm or less and an average particle size of 50 μm or less by pulverizing raw red beans with an airflow crusher; Heating to the ground red bean powder until it boils and maintaining the heating to remove the odor of the red beans , adding sugar to this to obtain a red bean boiling liquid, and the red bean boiling liquid for beverages Since it includes a filling process for filling and sealing a container, which is a can container, to obtain a red bean liquid filling container, and a heat sterilization process for heating and sterilizing the red bean liquid filling container, it is intended to improve the efficiency of the production of soy flour in the food industry be able to.

Moreover, the uniformity of the pulverized red bean powder generated by the pulverization, the small variation, and the fineness of the particles can be realized by using the air pulverization for the green red beans. This has a positive effect on the smoothness of the product. In addition, the flavor of the finished product can be brought closer to the juice. Furthermore, it is widely distributed in retail stores and vending machines, etc., and convenience is enhanced in storage, distribution, sales, and resource recovery after use.

According to the method for producing a red bean beverage according to the second aspect of the invention, in the first aspect of the invention, the raw red beans are boiled to prepare red beans with the boil, and the red beans are added with the red beans boiling liquid in the filling step. The flavor of the finished product can be made closer to the juice. In addition, the presence of red beans in the boil adds complexity to the texture of the red beans, increasing the taste.

It is a schematic process drawing of the manufacturing method of the red bean drink of this invention. It is a particle size distribution figure when a red bean is grind | pulverized with an airflow grinder. It is a particle size distribution figure when a red bean is grind | pulverized with a cutting mill.

  The manufacturing method of the red bean drink of this invention is demonstrated in order from a raw material using the schematic process drawing of FIG. The raw material is raw red beans that have been appropriately sorted and washed after harvesting. However, dried green beans are used for the convenience of airflow grinding described below. The dried green red beans are red beans whose water content has been reduced to 10-20% by harvesting, washing, natural drying or ventilation drying, etc. without softening the raw red beans with water. It is a form. The raw red beans include red beans whose surfaces are sterilized with steam.

  Normally, at this point, the raw red beans are cooked and finished to a softness that can be ground. However, in the case of the present invention, the raw green beans as raw materials are first pulverized by an airflow pulverizer. The green beans are processed into a pulverized red bean powder having a maximum particle size of 840 μm or less and an average particle size of 50 μm or less (“grinding step”). The maximum particle size of the pulverized red bean powder is 840 μm or less, preferably 500 μm or less, taking into consideration the ease of heat transfer in the heating process described below on the premise of the device performance, the touch of the final red bean beverage, etc. More preferably, it is defined as 400 μm or less. In addition, the average particle size of the pulverized red bean powder makes it easy to grasp the particle size distribution of the pulverized red bean powder by airflow pulverization, and is easy to disperse in water, and finally the throat of the red bean beverage that is produced In consideration of this, it is defined as 50 μm or less, preferably 40 μm or less.

  In the present specification, the “average particle size” means an integrated value of 50% in the particle size distribution obtained by the laser diffraction / scattering method using the laser diffraction / scattering type particle size / particle size distribution measuring apparatus of the following examples. Means particle size.

  Airflow crushing is a method in which raw red beans as raw materials are introduced into the vortex of the airflow generated in the crushing chamber of the crusher, and the raw red beans collide with each other. Is a pulverization method in which powder is gradually pulverized to fine powder. As is obvious from this, when the red beans that have been hydrated and swollen are put into the airflow crusher, the wet red beans stick to the crushing chamber of the apparatus, and sufficient crushing is impossible. Therefore, in the case of pulverization based on the airflow pulverization method, the object to be pulverized (raw red beans in the present invention) needs to be dried raw red beans not containing water.

  As a result of the airflow crushing, 3 to 6 mm bean-sized raw red beans before crushing are crushed to the aforementioned powder form. Examples of the air pulverizer for pulverizing green red beans include various devices such as a jet mill disclosed in Japanese Patent Application Laid-Open No. 2007-275849 and an air flow type pulverizer disclosed in Japanese Patent Application Laid-Open No. 2011-206621. In the case of the jet mill, a gas such as compressed air is injected into the pulverization chamber of the apparatus, and an air current vortex is generated. Further, in the case of the airflow type pulverizer, a rotary blade such as a fan is provided in the pulverization chamber, and an airflow vortex is generated by the rotary blade.

  The first advantage of the air pulverization method (air pulverizer) is that the object to be crushed (raw red beans in the present invention) does not come into contact with the pulverized portion in the apparatus. In normal pulverization such as a cutting mill, contact between an object to be pulverized and a blade for pulverization or a wall surface of the apparatus is inevitable. However, according to the airflow pulverization method, since the objects to be crushed in the airflow collide with each other, mixing other than the objects to be pulverized is extremely suppressed as compared with other pulverization methods.

  The second advantage is that the particle size distribution of the pulverized product produced by pulverization is relatively uniform. As will be described in detail in Examples below, when the particle size distributions of the airflow pulverizer and the cutting mill are compared, the distribution is reduced to the small particle size side and less dispersed. Therefore, the use of an air pulverizer is preferable from the viewpoint of stabilizing the quality of the pulverized red bean powder.

  Furthermore, sieving can be added in order to equalize the particle size of the pulverized red bean powder after pulverization as well as removal of unground or larger than normal red bean fragments. Here, the pulverized red bean powder is passed through an appropriate sieve. In the examples described later, the pulverized red bean powder is reduced to about 840 μm or less by sieving.

  The pulverized red bean powder obtained by pulverizing raw red beans with an airflow pulverizer is charged into a predetermined amount of water, stirred, and uniformly dispersed in water. If hot water is used, a part of starch in the red beans and hot water are mixed before the whole ground red bean powder is uniformly dispersed to form a lump (generally referred to as “dama”). Therefore, uniform dispersion is hindered. However, in the case of water, this is not a concern because starch does not dissolve. Thereafter, the dispersion of pulverized red bean powder is heated until boiling (steamed). Heating is continued as appropriate, and the odor and smell unique to red beans are removed. In this way, a red bean boiling liquid is obtained ("heating process").

Although it is possible to proceed to the next step as it is, the taste of the red bean beverage can be increased by the taste and flavoring. Therefore , sugar is added to the red bean boiled solution during the heating in the heating step described above (seasoning). The resulting red bean beverage becomes a so-called juice powder by the addition of sugar. Sugar is a common saccharide such as glucose, fructose, sucrose, maltose, isomerized sugar, oligosaccharide, etc., and is used in the form of granulated sugar, liquid sugar, starch syrup, and brown sugar. The kind, amount, blending, and the like of the sugar to be added are selected in consideration of the seasoning of the resulting red bean beverage.

  In this seasoning, in addition to the above-mentioned sugar, for example, cyclodextrin for suppressing the odor of red beans or a salt that enhances sweetness is also added. Further, starch for viscosity adjustment, an emulsifier for thermobacterial sterilization purpose, and the like are added as necessary. Therefore, the seasoning and smoothness of the red bean beverage are adjusted. The red bean boiled liquid after sugar is added is heated until it reaches a specified sugar content.

Even so far, it is established as a sweet red bean beverage. Furthermore, when trying to bring the red bean beverage closer to the feel of the juice, the presence of the granular red beans creates a different texture. Therefore , boiled red beans are further added to the red bean boiling solution. The presence of boiled red beans adds complexity to the texture of the red beans and makes it even more delicious.

  In preparing the boiled red beans, the freshly heated red beans that are appropriately selected and washed are cooked separately. The red beans used in the boiled red beans are the same as the raw red beans pulverized by the air-flow pulverizer described above. For boiled red beans, the raw red beans are hydrated and boiled as they are without any special pulverization or grinding, and finished to an appropriate hardness in order to obtain the feel of red beans grains. In addition, boiled red beans are finished somewhat harder in consideration of heating during the subsequent heat sterilization.

Next, the red bean boiling liquid alone or the mixture of red bean boiling liquid and boiled red beans is filled in the container, and then the container is sealed to obtain a red bean liquid filling container (“filling step”). The container used here is a container having heat resistance, stability and the like corresponding to the heat sterilization described below, such as a can for canning, a bag for retort packaging, and the like. Furthermore , a beverage can container is used as the container.

  Specifically, with various beverage can containers such as an easy open-end can container having a pull-top portion in which a semi-elliptical drinking mouth is formed, and a bottle can container having an openable cap such as a screw cap is there. The material is made of steel (steel can) or aluminum (aluminum can), and the size is various contents of 120 mL to 500 mL. Beverage can containers are widely distributed in retail stores and vending machines, and are convenient for storage, distribution, sales, and resource recovery after use.

Subsequently, the red bean liquid filling container is heat sterilized (“heat sterilization step”). At the time of heat sterilization, the red bean liquid filling container is carried into a retort sterilizer or the like and is retort sterilized under a high temperature and high pressure condition exceeding 120 ° C. For example, in the case of sales by a hot warmer or the like, the F ₀ value is 50 or more. For refrigerated sales, the F ₀ value may be 4 or more. After retort sterilization, the azuki bean filled container is cooled, printed with necessary information, and boxed. Thus, through a series of processes, a red bean drink in a container is completed.

[Crusher selection]
Inventors examined the influence by the difference in a grinding | pulverization apparatus in manufacturing a red bean drink. Therefore, an airflow type pulverizer (manufactured by Minami Sangyo Co., Ltd., Minaklon Mill) and a cutting mill (manufactured by Lecce Co., Ltd., model number SM100C) were used as a pulverizer. And when grind | pulverizing raw red beans and obtaining a grinded red bean powder, the difference in the particle size resulting from a grinder was verified. The raw beans used as raw materials were from Hokkaido (variety: Erimo) and had a water content of about 15%. After pulverization using both devices, the particle size distribution of the resulting pulverized red bean powder was measured.

  FIG. 2 is a particle size distribution diagram of an airflow type pulverizer and FIG. 3 is a measurement result of a laser diffraction / scattering type particle diameter / particle size distribution measuring apparatus (manufactured by Nikkiso Co., Ltd., MT3300). The average particle diameter was the particle diameter at an integrated value of 50% in the particle size distribution obtained by the laser diffraction / scattering method using the same measuring apparatus.

  The particle size distribution chart (FIG. 2) of the airflow type pulverizer has a single peak, the maximum particle size (cumulative 100%) is 418.6 μm, the average particle size (cumulative 50%) is 36.91 μm, standard deviation 28 791. The particle size distribution diagram of the cutting mill (FIG. 3) has three peaks, the maximum particle size (cumulative 100%) was 1408 μm, the average particle size (cumulative 50%) was 614.4 μm, and the standard deviation was 441.295. .

  As is clear from the comparison of the two particle size distribution diagrams, the airflow type pulverizer is superior in the uniformity of the pulverized red bean powder produced by the pulverization, the small variation, and the fineness of the particles. In addition, in the case of any pulverized red bean powder, a 20-mesh sieve was used and sieved to a particle size of 840 μm or less.

[Manufacture of red bean beverages]
Using the pulverized red bean powder pulverized by the airflow type pulverizer and the cutting mill, the red bean beverage was manufactured according to the process shown in FIG.

<Prototype example 1>
2.94 kg of pulverized red bean powder pulverized by the airflow type pulverizer was put into 90 L of water and stirred to obtain a uniform dispersion of pulverized red bean powder. Then, the dispersion was heated until boiling, and 30 kg of sugar and 50 g of cyclodextrin were put into this and stirred. At this time, heating was maintained at a liquid temperature of 95 ° C. for 10 minutes or longer to prepare a red bean boiling liquid. Next, 0.1 g of salt and 0.2 g of emulsifier were dissolved in 10 times the amount of hot water to prepare a seasoned salt water in advance, and the seasoned salt water was added to the red bean boiling solution being heated. Thereafter, the red beans boiled liquid was heated and boiled until the sugar content was Bx = 23%.

  In parallel with this, the raw red beans were put into an appropriate amount of water, heated until it was softened moderately, and steamed to make red beans (boiled red beans). The hardness of the grains of the red beans in this koji was harder than that of the normally eaten red bean koji.

In a can container (steel can) having a content of 190 g, the above-mentioned sweetened seasoned red bean boiling solution and 10 g of red beans were filled with straw, and the can lid was wrapped and sealed. Then, using a retort sterilizer, sterilization was performed under sterilization conditions that ensure an F ₀ value of 70 or more. After sterilization, it was cooled with water until the internal temperature became 50 ° C. or lower. In this way, the red bean beverage in the can container of Prototype Example 1 was manufactured.

<Prototype example 2>
In Prototype Example 2, the pulverized red bean powder pulverized by the airflow type pulverizer in Prototype Example 1 was changed to a pulverized red bean powder pulverized by a cutting mill. The amount used was 2.94 kg, and the subsequent procedure and addition amount were the same as in Prototype Example 1 to produce a canned bean beverage in Prototype Example 2.

<Prototype example 3>
Prototype Example 3 used pulverized red bean powder pulverized by a cutting mill as in Prototype Example 2. And the usage-amount of pulverized red bean powder was doubled and increased to 5.88 kg. Subsequent procedures and addition amounts were the same as in Prototype Example 1 to produce a canned bean beverage in Prototype Example 3.

  In addition, in order to compare the quality of the prototype bean beverage and the existing bean beverage in a can container, four types of commercially available red bean beverages in a can container were procured. Contrasting product 1 is a red bean beverage manufactured by the applicant based on a conventional manufacturing method (red bean boiled, ground, etc.). Contrasting product 2 is an azuki bean beverage in which crushed raw red beans, water, and seasonings are directly put into a can container and sealed, and finished through retort heating, and corresponds to the manufacturing method of Patent Document 4 described above. The contrast product 3 and the contrast product 4 are red bean drinks produced by different manufacturers from the contrast products 1 and 2, respectively.

[sensory evaluation]
A total of seven kinds of red bean drinks, prototype examples 1 to 3 and comparative products 1 to 4, were evaluated according to the following 9 items and scored. Sensory evaluation was performed by 12 panelists, including 6 men (40s: 1 person, 30s: 3 people, 20s: 1 person) and 6 women (30s: 2 people, 20s: 4 people). Carried out. In carrying out the evaluation, all the red bean beverages were heated to 55 ° C. This is because the temperature is set at the time of sale with a hot warmer, a vending machine or the like. The results are shown in the table along with the contents of the evaluation items.

(Q1: Evaluation of sweetness)
“Evaluation of sweetness” is the sweetness felt when a red bean drink is included in the mouth. It was rated highly as it converged to the sweetness of juice. The score of “just right” was 3 points, “slightly sweet” and “slightly sweet” were 2 points, “unsweetness” and “too sweet” were 1 point. The results are in Table 1. In the table, for example, when looking at “Prototype Example 1”, the number of people who scored 2 points as “slightly sweet” was 1 and the number of people who was rated 3 points as “just right” was “ The number of people who scored 2 points as "a little too sweet" is four. The average score is 2.42 points. The same applies to the following prototypes, comparative products, and other items.

(Q2: Evaluation of red beans flavor and aroma)
“Evaluation of flavor and fragrance of red beans” is the flavor and fragrance that the smell emitted from the red beans drink reaches the nasal cavity when the red beans drink is included in the mouth, and the taste that is felt through the sense of smell. It was rated highly so that the aroma and harmony of red beans in soup flour were taken. The rating of “just good” was 3 points, “slightly weak” and “slightly strong” were assigned 2 points, “weakly flavored” and “savory” were assigned 1 point. The results are in Table 2.

(Q3: Evaluation of aftertaste)
“Evaluation of aftertaste” refers to the flavor and aroma that remain on the tongue when swallowed red bean drink, and the taste that is felt through the taste. It was rated highly as the lingering finish like soup was moderate. Three points for “just good”, two points for “slightly poor aftertaste” and “slightly unsatisfactory aftertaste”, and one point for “slowly bad aftertaste” and “unsatisfactory aftertaste” It was. The results are in Table 3.

(Q4: Evaluation of viscosity and viscosity)
“Evaluation of viscosity / viscosity” is the stickiness and thickness of the liquid that is felt when a red bean drink is included in the mouth. The higher the degree of approximation of the viscosity of the juice, the higher the rating. The evaluation of “just right” was 3 points, “viscosity is a little insufficient” and “viscosity is a little high” were assigned 2 points, and “viscosity was insufficient” and “viscosity was high” were assigned 1 point. The results are in Table 4.

(Q5: Tongue evaluation)
“Evaluation of the touch of the tongue” is the smoothness felt by the tongue when a red bean drink is included in the mouth, mainly due to insoluble starch particles, red bean skin, and the like. The higher the rating, the closer to the touch of the soup. The score of “just right” was 3 points, “slightly rough” and “slightly unsatisfactory” were 2 points, and “smoothly” and “unsatisfactory” were 1 point. The results are in Table 5.

(Q6: Evaluation over the throat)
“Evaluation over the throat” is the quality of the sensation felt from the back of the oral cavity such as the throat after drinking the red bean beverage. It was highly rated so that it could be drunk up without any miscellaneous taste. The evaluation of “good” was 3 points, “ordinary” was 2 points, and “bad” was 1 point. The results are in Table 6.

(Q7: Evaluation of hue)
“Evaluation of hue” is the quality of the visual taste that can be obtained visually when looking at red bean beverages. The closer it was to the color of juice, the higher the rating. The evaluation of “good” was 3 points, “ordinary” was 2 points, and “bad” was 1 point. The results are in Table 7.

(Q8: Evaluation of red beans astringency)
“Evaluation of astringency of red beans” is a bitter taste that is felt with a tongue when a red bean drink is included in the mouth, and is mainly caused by tannins contained in the red beans skin or the like. The lower the bitterness, the higher the rating. The rating of “I don't feel much” was 3 points, “I feel a little” was 2 points, and “I feel clearly” was 1 point. The results are in Table 8.

(Q9: Comprehensive evaluation)
"Comprehensive evaluation" comprehensively determined the overall degree of completeness and balance as a canned red bean beverage in addition to the individual evaluations of Q1 to Q8 described above. “Very good” was assigned 5 points, “Okay” 4 points, “Normal” 3 points, “Slightly dissatisfied” 2 points, “Dissatisfied” 1 point. The results are in Table 9.

[Results and Discussion]
The difference depending on the device for crushing green red beans became clear from Prototype Example 1 using an airflow pulverizer corresponding to the production method of the present invention and Prototype Example 2 using a cutting mill. Specifically, in the pulverization with a cutting mill, the evaluation is lowered with respect to Q6: evaluation over the throat (Table 6) and Q7: evaluation of hue (Table 7). This effect is thought to be due to the properties of the particles of the ground red bean powder. As is clear from both particle size distribution diagrams (see FIG. 2 and FIG. 3), the air-flow type pulverizer is superior in the uniformity of the pulverized red bean powder produced by the pulverization, the less variation, and the fineness of the particles. Yes. From this, I think that it became rough of the red bean drink. In addition, it is considered that the pulverization with the cutting mill left large particles, which affected the elution of the pigment component.

  In addition, when the pulverized red bean powder is doubled as in Prototype Example 2 as in Prototype Example 3, the deterioration over the throat is more remarkable. In addition, it can be said that the hue improved due to an increase in the amount of use itself. Therefore, as stipulated in the present invention, it is desirable to use airflow pulverization when pulverizing raw red beans.

  Next, the prototype example 1 is compared with a contrast product that is an existing product. Since the contrast product 1 is a beverage manufactured in accordance with a conventional method for producing soup flour, it has characteristics that are most similar to the soup that is regularly consumed. When this is compared with Prototype Example 1, it is generally equivalent to any evaluation. In particular, Q3: evaluation of aftertaste (Table 3) and evaluation of touch of Q5 (Table 5) were further improved. Therefore, it can be said that the method for producing an azuki bean beverage using pulverization by the airflow pulverization method of the present invention has sufficient utility value.

  The prototype 1 and the contrast product 2 are comparisons between production methods in which green beans are directly pulverized. Considering the results of sensory evaluation, the evaluation of the contrast product 2 is generally not satisfactory. Probably, in addition to the variation in the accuracy of red bean crushing, all raw materials such as ground red beans are filled into cans and cooked in a lump, which can be inferred from the odor of the red beans and the result of entrainment. On the other hand, since the variation in the particle size distribution of the particle size can be reduced in the airflow pulverization, the influence on the texture is improved.

  From these points, it is necessary to steam the pulverized red bean powder once to improve the flavor and the like. In crushing green beans, it is necessary to select a crushing method that minimizes the variation in particle size distribution, and airflow crushing is suitable as a crushing method.

  From the above results, the method for producing red bean beverages comprising the steps of crushing by airflow crushing at the raw red beans stage and steaming this is to improve the efficiency of the production of juice in the food industry by shortening the time required for production I was able to. In addition, the flavor of the finished product was made closer to the juice, resulting in a satisfactory product finish.

  The present invention is a further proposal of a method for producing a red bean beverage from crushed raw red beans. At the same time, it is possible to achieve simplification of processes and improvement of flavor in the conventional manufacturing method.

Claims (2)

Crushing the green red beans with an airflow crusher to obtain a pulverized red bean powder having a maximum particle size of 840 μm or less and an average particle size of 50 μm or less;
Heating the pulverized red bean powder until it is boiled and heating , removing the odor of the red beans by continuing the heating, adding sugar to this to obtain a red bean boiling solution,
A filling step of filling and sealing the red bean boiling liquid into a container that is a can container for beverages to obtain a red bean liquid filling container;
A method for producing a red bean beverage, comprising a heat sterilization step of heat sterilizing the red bean liquid filling container. To prepare a red beans boiled boiled raw red bean method red bean beverage according to claim 1, wherein the boiled red beans with the red bean boiling liquid in the filling step is also added.

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