JP6716622B2 - Process for manufacturing processed beans - Google Patents

Description

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

Beans are a highly nutritious food material, which is rich in proteins and essential amino acids, and also contains a lot of minerals such as vitamin B group and calcium. Furthermore, beans contain a large amount of functional components such as dietary fiber, saponin, and polyphenol, and the health effects of these components have been clarified.

On the other hand, while saponins and polyphenols contained in beans are useful functional ingredients, on the other hand, regarding taste, it is also known to be a causative substance of unpleasant taste ingredients such as astringency, bitterness, and acridness. In the case of producing, the unpleasant taste components are removed by soaking the beans overnight in water and then boiling the beans after soaking in water.

For example, in the case of producing boiled soybeans containing retort pouches, soybeans soaked in water overnight are put into boiling water, and unpleasant taste components are removed by performing a boiling treatment for about 20 to 60 minutes, The boiled soybean is filled in a retort pouch, sealed, and then retort sterilized to produce it. Therefore, in the processed beans produced through the boiled treatment, unpleasant taste components are sufficiently removed, but at the same time, preferred taste components such as sugars and amino acids contained in soybeans also flow out, and beans are originally There is a problem that the deliciousness such as the sweetness and umami possessed cannot be enjoyed.

Conventionally, as a means for reducing unpleasant taste components of beans, soybean milk and tofu production, soybean unpleasant taste components have been studied as a method of reconstitution with water. Non-Patent Documents 1 and 2 describe that by soaking the soybean in water for 2 hours at 60° C., the swelling time of the soybean can be shortened, and at the same time, the unpleasant taste and unpleasant odor can be reduced. Further, in Patent Document 1, it is described that by soaking the dehulled soybean in hot water at 40 to 50° C. for 1 to 3 hours, soybean milk with excellent flavor with little green soybean odor and throat irritation odor can be obtained. .. However, even with the above method, the unpleasant taste of soybean and the smell of green soybean can be reduced, but the outflow of the preferable taste component cannot be suppressed, and it is difficult to satisfy both problems.

Further, in Patent Document 2, the applicant of the present application omits the boiling step in the method for producing a processed bean food product, and instead of the boiling step, the beans are washed with water in at least one step of a pressurizing step, a steaming step or a step-down step. As a result, a manufacturing method has been proposed that does not impair the flavor and taste components peculiar to beans. However, in the case of mass production by the above method, a plurality of large-sized pressure steaming pots are required, which is a problem in terms of equipment investment cost.

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

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

The present invention provides a method for producing a processed food product of beans, which reduces unpleasant taste components such as astringency, bitterness and acridness of beans, and retains preferable taste components such as sweetness and umami of beans. With the goal.

As a result of intensive studies to solve the above-mentioned problems, the present inventors carried out a process of soaking raw beans in hot water for a short time, thereby retaining a preferable taste component and reducing an unpleasant taste component. It was found that the present invention has been completed.

That is, the present invention comprises the following inventions.
[1] Step (a): Immersing raw beans directly in hot water at 50 ° C. or higher and lower than 65° C. for 5 to 20 minutes,
Step (c): a step of subjecting to water immersion treatment at 30° C. or lower,
Step (b): including a step of heat treatment, sequentially and continuously ,
(However, it does not include a step of grinding treatment between the step of soaking the green beans in the warm water and the step of the heat treatment.)
The above-mentioned heat treatment relates to a method for producing a processed bean food, characterized in that the beans are roasted or filled with water in the step (c) and sealed in a container, and then heat-sterilized .

According to the method of the present invention, a processed food product of beans having a good taste in which the unpleasant taste components of beans are reduced and the preferable taste components of beans are retained can be obtained.

Further, in the method for producing boiled beans, boiled beans, etc., in the conventional production method, removal of unpleasant taste components of beans and gelatinization of starch contained in beans and softening of seed coat and protein are usually carried out at the same time, In the present invention, the removal of unpleasant taste components is carried out by a short-time hot water immersion treatment, and the gelatinization of starch and the softening of seed coat etc. are adjusted by the heat treatment of the final step such as retort sterilization treatment, so that the boiling step is omitted. can do. Therefore, the hot water immersion treatment can significantly reduce the heat energy cost required for heating the treated water and shorten the manufacturing time, as compared with the boiling treatment.

Furthermore, in the present invention, by the hot water immersion treatment at a low temperature for a short time, the elution of sugars and the like from beans is reduced, so that the organic matter contained in the immersion treatment water is reduced, and the wastewater treatment load at the time of manufacturing in the factory is reduced. It can be reduced. The manufacturing method according to the present invention not only improves the flavor of processed beans, but is also excellent in manufacturing cost and environment.

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

In the present invention, dried green beans are used as a raw material. Raw beans, which are the raw material, may be dehulled, but those that have been processed such as by heating after harvesting, for example, those that have undergone heat denaturation or enzyme deactivation by heating, tissue destruction by pressure knitting, crushing, crushing, etc. Things are excluded. Those that have been heat-denatured and those whose tissue has been destroyed cannot be used because they cannot retain desirable taste components such as sugar during immersion treatment.

The raw material in the present invention is not particularly limited as long as it is a legume. For example, beans can be roughly classified into two groups, a group mainly composed of lipids and proteins and a group mainly composed of carbohydrates. In the present invention, beans of any group are applicable. You can Beans in the above group are soybeans and peanuts, and soybean-based beans may be yellow soybeans, black soybeans, green soybeans, red soybeans, tea beans, and saddle beans. Beans in the group described below are kidney beans, and they are Kintoki beans, Shirogane beans, tiger beans, quail beans, white beans, purple beans, chickpeas, peas, beans, adzuki beans, red beans, and lentils. Good.

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

The conditions of the hot water immersion treatment are preferably immersion in warm water heated to 50 to 70° C. for 5 to 20 minutes, more preferably immersion at 50 to 65° C. for 10 to 20 minutes, and further preferably 50. It is preferred to soak for 10 minutes at ˜55° C.

In the hot water immersion treatment, when the treatment temperature is lower than 50° C., the unpleasant taste components such as isoflavonoids and saponins contained in beans are not efficiently eluted, and the unpleasant taste components cannot be removed. Further, even when the treatment time is less than 5 minutes, the unpleasant taste components are not sufficiently removed, which is not preferable.

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

Further, the hot water immersion treatment may be performed plural times. By performing the hot water immersion treatment a plurality of times, elution of the unpleasant taste component contained in the beans is promoted, and the unpleasant taste component is efficiently removed. Therefore, particularly when using raw material beans containing a large amount of the unpleasant taste component It is preferable to perform the hot water immersion treatment a plurality of times. For example, the hot water immersion treatment may be performed by performing hot water immersion treatment at 55° C. for 5 minutes 2 to 4 times for a total of 20 minutes.

In addition, when the cumulative time of the hot water immersion treatment exceeds 20 minutes, elution of the taste component cannot be suppressed, and thus the desired processed bean food product having a good flavor cannot be obtained.

On the other hand, when using raw material beans with a low content of unpleasant taste components, it is not necessary to carry out the hot water immersion treatment a plurality of times, and in order to suppress the outflow of the preferable taste components, the hot water immersion treatment is performed once. It is preferable to carry out.

In the hot water immersion treatment, the ratio of green beans to the amount of hot water is not particularly limited, as long as the beans are soaked in warm water, preferably 1 part by weight or more of hot water is 1 part by weight or more of hot water. More preferably, the amount of hot water is 5 parts by weight or more, and further preferably, the amount of hot water is 10 parts by weight or more. When the amount of hot water is small, the unpleasant taste component is not efficiently eluted. Therefore, the amount of hot water is preferably large because the unpleasant taste component is efficiently eluted.

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

Further, the method of the hot water immersion treatment is not particularly limited as long as it can maintain the state that the beans of raw beans are constantly immersed in hot water of the optimum temperature, and the method is not limited to still water in a batch tank or under running water. It may be stationary immersion, stirring immersion, or fluidized immersion in a flowing water transfer pipe.

[Step (b)]
In the step (a), the beans subjected to the hot water immersion treatment are heat treated. The beans soaked in hot water cannot be eaten as they are and have no preservability. Therefore, the purpose of the present invention is to convert starch into α by the heat treatment and impart preservability to the ready-to-eat state. By the heat treatment, it is possible to obtain a processed bean food product having a low water content in which unpleasant taste components are suppressed.

The method of the heat treatment may be roasting treatment or baking treatment, but is not particularly limited, and its heating condition is not particularly limited as long as it is carried out at a temperature and time suitable for the target processed bean food. ..

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

[Method that sequentially includes step (a), step (c), and step (b)]
The beans subjected to the hot water immersion treatment in the step (a) are subjected to a water immersion treatment (step (c)). The water-immersion treatment allows the beans to sufficiently absorb and swell moisture in order to easily gelatinize the starch and soften the seed coat and protein when the beans are heat-treated in the subsequent step, and the sugar contained in the beans. The purpose is to suppress the outflow of preferable taste components such as quality.

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

In the water immersion treatment, when the water temperature is higher than 30° C., preferable taste components such as sucrose contained in beans start to elute into the immersion water, and the microorganisms easily proliferate and decompose. However, since the conditions are such that germination is also promoted, the processed bean food intended by the present invention cannot be obtained, which is not preferable.

On the other hand, when the water temperature is low temperature close to 0°C or lower, the water absorption of beans becomes slow, the swelling becomes insufficient, the time of water immersion becomes long, and the productivity deteriorates. The treatment conditions are preferably 10 to 20° C., which is a temperature at which beans absorb water and rapidly swell, and microorganisms do not easily spoil.

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

In addition, the standard of the water absorption amount of beans of green beans varies depending on the type of beans, but when the weight of beans of green beans is 100%, it is about 180 to 240%, and the maximum water absorption rate of each beans. Is 100%, the temperature and time of the water immersion treatment are adjusted so that the water absorption of each legume is 90% or more, preferably 95% or more. In addition, when the target processed beans product is steamed beans or boiled beans, if the water absorption rate is lower than 90%, it is eaten even if it is subjected to a heat treatment or a pressure heat treatment in a subsequent step. At that time, the core may remain, which lowers the product yield, which is not preferable.

In the immersion water used for the water immersion treatment, seasonings such as sugar and salt may be added for the purpose of seasoning.

[Step (b)]
By the step (c), the beans soaked in water are heat-treated (step (b)). In the beans subjected to the water immersion treatment, enzymes such as lectins and lipoxygenase contained in the beans are not inactivated and cannot be eaten as they are. Therefore, the enzymes contained in the beans are inactivated by the heat treatment. At the same time, the purpose of the present invention is to gelatinize starch and soften seed coat, seasoning cooking, and heat sterilization to process the water-immersed beans into a edible state.

The method of the heat treatment may be any of steaming treatment, pressure heat treatment, roasting treatment, baking treatment, oil-conditioning heat treatment, heat treatment after packaging, and is not particularly limited, but depending on the intended processed legume food. It may be selected as appropriate. Also, the heating condition is not particularly limited as long as it is performed at a temperature and a time suitable for the target processed bean food.

For example, when the beans soaked in water are heated as they are without adding water, any of steaming treatment, pressure heating treatment, roasting treatment, baking treatment, and oil-conditioning heating treatment may be carried out. Processed foods are steamed beans obtained through steaming treatment, steamed beans obtained through pressure heating treatment, roasted beans obtained through roasting treatment, roasted beans obtained through baking treatment, oil-like heat treatment obtained Examples include fried beans.

Further, when the beans subjected to the water immersion treatment are heated and heated, the beans subjected to the water immersion treatment and water or a seasoning liquid are sealed in a container and then subjected to the heat treatment, whereby the water immersion treatment is carried out. It is possible to prevent the outflow of preferable taste components contained in the soybeans. Examples of the processed bean food thus obtained include boiled beans and boiled beans containing a pouch obtained by a heat treatment after packaging, and boiled beans and boiled beans containing a retort pouch obtained by a pressure heating treatment.

Thus, by the method of the present invention, the unpleasant taste component that the beans have is removed, and since the preferable taste component is retained, the processed beans product obtained by the method of the present invention has an unpleasant taste such as bitterness and astringency. Instead, you can enjoy the sweetness and umami that beans have originally.

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited to these examples.

[Example relating to method including step (a), step (c) and step (b) in order]
Examples 1 to 9 and Comparative Examples 1 to 4: Examination of soybean boiled Soybean 1 kg of raw beans was immersed in 5 L of warm water and subjected to warm water immersion treatment. The temperature and time of the hot water immersion treatment were performed under the conditions shown in Table 3 or Table 4.
Next, the soybeans soaked in warm water were soaked in 3 L of water at 10° C. for 16 hours or 14 hours, and the weight of soybeans after the water soaking treatment (retention after treatment) was measured.
Next, under the conditions shown in Table 3 or Table 4, soybeans soaked in water and the filling liquid were filled in a retort pouch, vacuum-packed, and then heat-sterilized with a retort sterilizer at 115°C for 30 minutes to obtain soybean water. Got boiled. The filling liquid used was adjusted to have a calcium chloride content of 0.1% by weight for the purpose of preventing excessive softening by heat sterilization.
Next, each of the obtained boiled soybean samples was opened, drained, and then the soybean after retort sterilization treatment was subjected to measurement of soybean weight and sucrose content (%) in soybean, and sensory evaluation.
Further, as Comparative Example 1 (Target 1, conventional production method), soybeans were soaked in water without undergoing hot water immersion treatment and then boiled at 100° C. for 20 minutes, and as Comparative Example 2 (Target 2), without hot water immersion treatment. The soybeans soaked in water were filled and packaged in the same manner as above, and then sterilized by retort to obtain boiled soybeans, and the same analytical measurement and sensory evaluation were performed. In Comparative Example 1, soybean weight after retort sterilization was adjusted under the conditions shown in Table 3 so as to be similar to Comparative Example 2.
The sucrose content (%) contained in soybeans boiled in soybeans was measured by grinding the drained soybeans, dissolving them in distilled water, and deproteinizing the resulting extract to obtain high-performance liquid chromatography. (Manufactured by Shimadzu Corp., model Prominence UFLC, column used: Super-D) was used for measurement.
The sensory evaluation of boiled soybean was carried out by five taste panelists who were selected and trained as excellent tasters in the Gomi taste test, and whether there was an unpleasant taste (astringency, astringency, bitterness) and a favorable flavor (sweetness, umami). Based on Table 1, the strength and weakness were evaluated in five levels. The average value of the scores of each panel was comprehensively evaluated according to the evaluation criteria shown in Table 2. The results are shown in Tables 3 and 4.

[Example relating to method including step (a), step (c) and step (b) in order]
Example 10, Comparative Example 5: Examination of Steamed Soybeans 1 kg of raw soybeans was dipped in 5 L of warm water at 50° C. for 10 minutes to be dipped in hot water.
Next, the soybeans soaked in warm water were soaked in 3 L of water at 10° C. for 16 hours, and the weight of soybeans after the water soaking treatment (retention after treatment) was measured.
Next, 100 g of soybeans treated with water was filled in a retort pouch, the air in the retort pouch was replaced with nitrogen gas and air-filled, and then heat sterilized by a retort sterilizer for 30 minutes at 115°C to steam steamed soybeans. Obtained. With respect to the obtained steamed soybean sample, the sugar content content (%) in soybean was measured and the sensory evaluation was performed in the same manner as in paragraph [0044] Investigation of soybean boiled.
Further, as a comparison object, soybeans that had been subjected to water immersion treatment without undergoing warm water immersion treatment were packed and packaged in the same manner as above, then heat sterilized to obtain steamed soybeans, and the same analytical measurement and sensory evaluation were performed.
The results are shown in Table 5.

[Example relating to method including step (a), step (c) and step (b) in order]
Example 11 and Comparative Example 6: Investigation of roasted soybean 1 kg of soybeans of raw beans was immersed in 5 L of warm water at 50° C. for 10 minutes to be immersed in warm water.
Next, the soybean soaked in warm water was soaked in 3 L of water at 10° C. for 6 hours.
Next, the soaked soybeans are roasted at 165° C. for 20 minutes using a roasting machine to obtain roasted soybeans. Sensory evaluation was carried out in the same manner as the examination.
For comparison, soybeans soaked in water without being soaked in warm water were roasted in the same manner as above to obtain roasted soybeans, and the same sensory evaluation was performed.
The results are shown in Table 6.

[Example relating to method including step (a) and step (b) in order]
Example 12: Examination of roasted black soybean 1 kg of black soybean of raw beans was dipped in 5 L of hot water at 50° C. for 20 minutes to be dipped in hot water.
Next, the black soybean subjected to the hot water immersion treatment was roasted at 165° C. for 20 minutes using a roasting machine to obtain roasted black soybean. Moreover, roasted black soybeans obtained by roasting in the same manner as above, after being immersed in water at 10° C. for 20 minutes as a comparison object, were obtained. A sensory evaluation was conducted on the obtained roasted black soybeans. The roasted black soybeans obtained by the hot water soaking treatment were less astringent and organoleptically superior to those obtained by the water soaking treatment.
10 g of each roasted black soybean thus obtained was placed in 1 L of hot water at 95° C. and left for 5 minutes, and then roasted black soybean was removed to obtain black soybean tea. A sensory evaluation of each of the obtained black soybean teas revealed that the black soybean teas obtained through the hot water immersion treatment were less astringent and organoleptically superior to those obtained through the water immersion treatment.

According to the method of the present invention, an unpleasant taste component contained in beans is reduced, and a processed food product of legume having a good taste, which contains a large amount of preferable taste components contained in beans and retains umami. Further, the heat energy cost required for the step of removing the unpleasant taste component from the beans to change from the conventional boiling treatment with boiling water to hot water immersion treatment can be significantly reduced, and the manufacturing time can be shortened. Furthermore, in the present invention, since the elution of sugars and the like from beans is reduced by the hot water immersion treatment for a short time, the organic matter contained in the immersion treatment water is also reduced, and the wastewater treatment load at the time of manufacturing in the factory is reduced. be able to. The manufacturing method according to the present invention not only improves the flavor of processed beans, but is also excellent in manufacturing cost and environment.

Claims (1)

Step (a): a step of immediately immersing green beans in warm water at 50 ° C. or higher and lower than 65° C. for 5 to 20 minutes,
Step (c): a step of subjecting to water immersion treatment at 30° C. or lower,
Step (b): including a step of heat treatment, sequentially and continuously ,
(However, it does not include a step of grinding treatment between the step of soaking the green beans in the warm water and the step of the heat treatment.)
A method for producing a processed legume food, characterized in that the heat treatment comprises roasting treatment or filling and sealing the beans that have been subjected to the water immersion treatment in step (c) in a container and then heat sterilizing .