JP6886915B2 - Miso-like fermented red bean manufacturing method - Google Patents

Description

The present invention relates to a method for producing azuki bean fermented product, and more particularly to a method for producing a miso-like (also referred to as miso-style) azuki bean fermented product obtained by fermenting and cultivating a swelled product of crushed azuki bean with koji.

A characteristic of azuki bean starch is that individual starch granules are aggregated to form a double grain of about 100 μm, and such a double grain structure is significantly different from the structure of starch such as rice, and can be easily heated by some heating. Will not be destroyed. Therefore, it is difficult to ferment azuki beans as a raw material, and miso using azuki beans as a raw material is manufactured and sold in a part of the Tamba region, but it is limited. It is said that there has never been a technique for making miso-like azuki bean fermented products using azuki beans as the main ingredient. Only the fermented miso-like azuki bean food that has been salted has been proposed (Patent Document 1).

This is also due to the fact that red beans have more carbohydrates but less protein and fat than soybeans.

The present inventors have studied efficient crushing conditions for adzuki beans as a countermeasure for the above-mentioned double-grain structure of starch grains peculiar to adzuki beans, and diligently studied shaping by swelling of the crushed adzuki beans obtained by crushing. I've been doing it. As a result, we have obtained a method that can effectively deal with the starch grain structure peculiar to adzuki beans (Patent Document 2). Miso made from azuki beans has the characteristic of being allergen-free, unlike miso made from ordinary soybeans. In addition, since azuki beans are often used as a raw material for Japanese sweets, their use is limited due to their sweetness, but there is a possibility that the range of use can be expanded by using azuki beans as a seasoning with less sweetness. is there.

Japanese Unexamined Patent Publication No. 2005-304413 Japanese Unexamined Patent Publication No. 2016-154452

The present invention has been made in view of the above points, and by crushing azuki beans and shaping the crushed product by swelling, it is easy to improve the utilization efficiency of azuki bean starch, which has been difficult to improve in the past. Moreover, it provides a method for producing a miso-like azuki bean fermented product capable of easily fermenting and cultivating azuki bean starch.

That is, the invention of claim 1 is a red bean crushing step of crushing azuki beans to obtain a red bean raw material powder having a maximum particle size of 500 μm or less and an average particle size of 100 μm or less, and the crushed red bean raw material powder in a biaxial extruder. A swelling step of kneading while heating to obtain azuki bean swelling by cutting at the same time as swelling at the time of discharge from the discharge part, and a preparation step of mixing azuki bean swelling with koji, salt and water and storing it in a container. The present invention relates to a method for producing a miso-like adzuki bean fermented product, which comprises a fermentation step of fermenting and cultivating the charged raw materials in a container to obtain a miso-like adzuki bean fermented product.

The invention of claim 2 relates to a method for producing a miso-like azuki bean fermented product, which is rice jiuqu prepared by inoculating the steamed rice with jiuqu.

The invention of claim 3 relates to the method for producing a miso-like fermented red bean product according to claim 1, wherein the jiuqu is a red bean koji prepared by inoculating the red bean swelling with aspergillus.

The invention of claim 4 relates to the method for producing a miso-like adzuki bean fermented product according to any one of claims 1 to 3, wherein the crushing of the azuki beans in the azuki bean crushing step is crushing by an air flow crusher.

The invention of claim 5 is the method for producing a miso-like azuki bean fermented product according to any one of claims 1 to 4, which comprises a step of obtaining a tamari-like azuki bean fermented product in the fermentation step of obtaining the miso-like azuki bean fermented product. Related.

According to the method for producing a miso-like azuki bean fermented product according to the invention of claim 1, azuki bean crushing step of crushing azuki beans to obtain azuki bean raw material powder having a maximum particle size of 500 μm or less and an average particle size of 100 μm or less, and crushing. The azuki bean raw material powder is kneaded while being heated in a biaxial extruder and cut at the same time as the azuki bean swelling at the time of discharge from the discharge part to obtain azuki bean swelling, and the azuki bean swelling is mixed with koji, salt and water. It is characterized by having a preparation step of storing the prepared adzuki beans in a container and a fermentation process of fermenting and cultivating the prepared raw materials in the container to obtain a miso-like azuki bean fermented product, which has been difficult to improve in the past. The utilization efficiency of adzuki bean starch has been improved, and it has become possible to easily and easily ferment and cultivate azuki bean starch.

According to the method for producing a fermented miso-like azuki bean product according to the invention of claim 2, the rice koji prepared by inoculating steamed rice with aspergillus in claim 1 makes miso-like easily and easily. Azuki bean fermented product can be obtained.

According to the method for producing a fermented miso-like azuki bean product according to the invention of claim 3, in claim 1, the azuki bean is prepared by inoculating the azuki bean swelling with aspergillus, and thus miso is easily and easily prepared. You can get fermented red beans.

According to the method for producing a miso-like azuki bean fermented product according to the invention of claim 4, in any one of claims 1 to 3, the crushing of the azuki beans in the azuki bean crushing step is crushing by an air flow crusher, so that it is easy. A miso-like azuki bean fermented product can be easily obtained.

According to the method for producing a fermented miso-like red bean according to the invention of claim 5, in any one of claims 1 to 4, the step of obtaining a fermented tamari-like red bean is included in the fermentation step of obtaining the fermented miso-like red bean. Since it is a mud, the tamari (soy sauce) -like liquid fermented product separated at the aging stage of the miso-like red bean fermentation process can also be used as an independent liquid seasoning derived from red beans.

It is the schematic of the manufacturing method of the miso-like azuki bean fermented product of 1st Embodiment of this invention. It is the schematic of the manufacturing method of the miso-like azuki bean fermented product of the 2nd Embodiment of this invention. It is the schematic of the biaxial extruder of the Example of this invention. It is a particle size distribution chart when azuki beans are crushed by the airflow crusher of the embodiment of this invention. It is a particle size distribution map when azuki beans are crushed by a cutting mill. It is a photograph of starch grains of azuki beans using an airflow crusher. It is the first photograph of azuki bean swelling. It is a second photograph of azuki bean swelling. It is a photograph of the miso-like red bean fermented product according to the present invention.

The method for producing a fermented miso-like red bean product in the present invention will be described with reference to the drawings. FIG. 1 is a schematic view showing a manufacturing method of the first embodiment. First, the raw material, azuki beans, is prepared. The raw material azuki beans are unheated azuki beans that are appropriately selected after harvesting. The dried azuki beans in a raw state are azuki beans in which the water content selected after harvesting, natural drying, etc. is reduced to 10 to 20%, and are in a generally distributed form.

Azuki beans are crushed into azuki bean raw material powder. As described in the background technology, in the starch of adzuki beans, in the raw state, there is a structure of starch granules in which starch is aggregated, which is called a compound grain structure. This becomes a grain structure called bean paste particles by heating and water content. Therefore, by crushing the azuki beans in advance, the structure of the bean paste particles of the starch in the azuki beans is finally destroyed, and the starch contained therein becomes easy to use.

When the maximum particle size of the adzuki bean raw material powder is 500 μm or less, the adzuki bean seed coat is also crushed. Therefore, the adzuki bean raw material powder preferably has a maximum particle size of 500 μm or less and an average particle size of 100 μm or less. By setting the average particle size to 100 μm or less, more preferably 50 μm or less, the bean paste particles are almost eliminated, the particle size of the azuki bean raw material powder after crushing is homogenized, and the quality of the powder itself is stabilized.

The "average particle size" in the present specification is 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 device of the example described later. It means the particle size (cumulative average diameter).

When crushing azuki beans to obtain azuki bean raw material powder, a dry crushing device, a crushing method, and the like can be freely selected. For example, a cutting mill, a hammer mill and the like can be mentioned. However, in the case of a cutting mill or the like, powder having a large particle size often remains even when azuki beans are crushed. Therefore, sieving after pulverization is required to satisfy the above-mentioned maximum particle size value and average particle size value. In addition, the yield tends to deteriorate accordingly.

Therefore, as a method of obtaining azuki bean raw material powder from azuki beans by omitting processing other than crushing, azuki beans are crushed by an air flow crusher. Airflow crushing utilizes a phenomenon in which raw azuki beans are thrown into the vortex of the airflow generated in the crushing chamber of the crushing device, and the azuki beans collide with each other and crush. In this way, it is a crushing method in which the particle size is finely pulverized from the stage of azuki beans to the fine powder.

As a result of airflow crushing, azuki beans having a size of 4 to 7 mm before crushing are crushed to the above-mentioned powder form. Examples of the airflow crusher for crushing raw azuki beans include various devices such as a jet mill disclosed in Japanese Patent Application Laid-Open No. 2007-275549 and an airflow type crusher disclosed in JP-A-2011-206621. In the case of the jet mill, a gas such as compressed air is injected into the crushing chamber of the device to generate an airflow vortex. Further, in the case of the above-mentioned airflow type crusher, a rotary blade such as a fan is provided in the crushing chamber, and the rotary blade generates an airflow vortex.

The first advantage of the airflow crushing method (airflow crusher) is that the red beans do not come into contact with the crushed part in the device. In normal crushing such as a cutting mill, contact between azuki beans and a crushing blade, a wall surface of a device, or the like is inevitable. However, according to the airflow crushing method, since the azuki beans are collided with each other in the airflow, contamination other than the azuki beans can be suppressed as compared with other crushing methods.

The second advantage is that the particle size distribution of the azuki bean raw material powder produced by crushing is relatively uniform. In crushing using an air flow crusher, the particle size distribution is concentrated on the small particle size side, resulting in a distribution with less dispersion. Therefore, the use of an airflow crusher is preferable from the viewpoint of stabilizing the quality of the adzuki bean raw material powder.

The adzuki bean raw material powder is processed by the biaxial extruder 10 shown in the schematic structure diagram of FIG. Here, the structure of the biaxial extruder 10 will be described. The first screw 13 and the second screw 14 are housed inside the housing 11 which is the main body cylinder of the biaxial extruder 10. As described above, since two screws are provided, it is biaxial, and the first screw 13 and the second screw 14 are driven by the motor 20. The surface of the first screw 13 is provided with a spiral ridge 15, and the surface of the second screw 14 is also provided with a spiral ridge 16. Both ridges 15 and 16 of the first screw 13 and the second screw 14 mesh with each other. A feeder (hopper) 21 is provided on the upper portion of the housing 11 of the biaxial extruder 10. The raw material is put in here. A discharge portion 17 is attached to the end of the housing 11, and the kneading is completed and discharged from the discharge port 18 of the discharge portion 17. Further, a cutter 22 is provided for cutting after discharge.

A heating unit 12 is provided in the housing 11 of the biaxial extruder 10, and the inside of the housing 11 can be heated. The red bean raw material powder 1 is charged into the feeder 21 and guided into the housing 11. The red bean raw material powder 1 is heated through the housing 11 (heating unit 12) with stirring by the rotation of the first screw 13 and the second screw 14 in the housing 11. From the directions of the spiral double ridges 15 and 16 and the rotation directions of the first screw 13 and the second screw 14, the azuki bean raw material powder 1 is gradually flowed from the position of the feeder 21 to the discharge portion 17 side. Azuki bean raw material powder 1 is heated in the housing 11 and pressure is applied as the first screw 13 and the second screw 14 rotate. A very small amount of water is also added from the feeder 21 so that the adzuki bean raw material powder 1 can easily flow in the housing 11.

Therefore, the adzuki bean raw material powder 1 is kneaded while being heated by the biaxial extruder 10 to be converted in the biaxial extruder 10, and the adzuki bean kneaded product 2 is obtained from this (“heat kneading step”). By going through the heat kneading step, pregelatinization of starch in the adzuki bean raw material powder is promoted.

The red bean kneaded product 2 flowing in the housing 11 is pushed out of the biaxial extruder 10 from the discharge portion 17 through the rotation of both screws. The extruded red bean kneaded product 2 expands due to the pressure difference between the inside and the outside of the housing 11 and is converted into the red bean swelling product 3. Further, the red bean swelling product 3 is cut into a predetermined size by the cutter 22 almost at the same time when it is extruded from the discharge portion 17. Therefore, the azuki bean kneaded product 2 is swelled at the time of discharge from the discharge portion 17 of the biaxial extruder 10 to obtain the azuki bean swelling product 3 (“expansion step”).

This red bean swelling is a granular substance having a predetermined size. The shape may be circular, cylindrical, spindle-shaped or the like. The size and shape of the red bean swelling depends on the size and shape of the mouthpiece (discharge port) (not shown) of the discharge portion 17. Therefore, in order to easily grasp the size of the adzuki bean swelling, the size of the maximum portion, that is, the particle size in the major axis direction is used. The particle size of the adzuki bean swelling in the major axis direction is preferably approximately 2 to 10 mm, preferably 4 to 7 mm. The size of this range is close to the size of rice and beans (red beans).

Next, as shown in FIG. 1, rice jiuqu is prepared and added to the adzuki bean swelling. Rice that has been heated by steaming is inoculated with seed koji (jiuqu). Seed Jiuqu grows on the surface of rice to make rice Jiuqu. This rice jiuqu, salt and water are added to the azuki bean swelling and stored in a container to be charged. Then, the components of azuki bean swelling are decomposed by the enzyme secreted by the aspergillus of rice jiuqu to produce sugars and amino acids. Then, after the azuki bean swelling is fermented and cultivated through rice jiuqu for a predetermined period, a miso-like azuki bean fermented product is obtained.

In order to obtain a miso-like azuki bean fermented product, it is preferable to allow 2 years (2 summers and 2 winters) as a fermentation period under normal conditions. In the fermented miso-like azuki beans fermented and cultivated in this way, the tamari part emerges on the miso part, which is the solid content, so the miso part and the tamari part are finally mixed and mashed evenly. It is said to be a product. The properties of the product can be arbitrary.

FIG. 2 is a schematic view showing the manufacturing method of the second embodiment. Also in the production method of the second embodiment shown in FIG. 2, the adzuki bean raw material powder can be obtained by crushing the adzuki beans in the "adzuki bean crushing step", and the adzuki bean kneaded product can be obtained by heating and kneading the adzuki bean raw material powder in a biaxial extruder. Each step up to the "heat kneading step" and the "swelling step" in which the azuki bean kneaded product is swelled at the time of discharge from the discharge portion of the twin-screw extruder to obtain the azuki bean swelling is the same as the manufacturing method of the first embodiment described above. It is common.

As a feature of the production method of the second embodiment, azuki bean swelling itself is inoculated with aspergillus to prepare azuki bean koji, which is added to the azuki bean swelling. An appropriate amount of water is added to the adzuki bean swelling. It is also possible to produce azuki beans using only azuki bean koji, water and salt as raw materials without adding azuki bean swelling. Jiuqu grows on the surface of azuki bean swelling and the like, and azuki bean koji is completed. This red bean jiuqu is added to the red bean swelling obtained in the above-mentioned swelling step. Then, the components of the adzuki bean swelling are decomposed into sugars, amino acids, etc. by the enzyme secreted by the azuki bean aspergillus, and a miso-like fermented adzuki bean product derived from adzuki beans is obtained.

The adzuki bean swelling, which is the source of the adzuki bean jiuqu of the second embodiment, has been heated because it has been processed by the above-mentioned biaxial extruder. Therefore, the starch of adzuki bean swelling has already been pregelatinized, and the aspergillus is in an easily available state. In addition, since the adzuki bean swelling has a porous structure generated during swelling, hyphae of aspergillus or the like can easily enter into the pores, which makes it an ideal scaffold. In addition, when preparing azuki bean koji, appropriate water is added for the growth of aspergillus, and it is produced under the same temperature and humidity control as rice koji.

In this specification, "rice koji, azuki bean koji" refers to granules in a state in which rice or azuki bean swelling, which serves as a scaffold for growth and proliferation, is inoculated (sown) with aspergillus and appropriately cultured. As described above, "rice jiuqu, azuki bean jiuqu" may be added to "rice jiuqu, azuki bean jiuqu" by separately purchasing (procuring separately) commercially available rice jiuqu or the like, which has been prepared in advance, as self-culturing.

Fermentation performed by adding rice jiuqu or azuki bean jiuqu to azuki bean swelling is under the same conditions as general sake brewing, miso and soy sauce production temperature, humidity, time and the like. Here, as described above, the adzuki bean swelling is a granular tangible material having a particle size in the major axis direction of approximately 2 to 10 mm, preferably 4 to 7 mm. Azuki bean swelling is about the same size as rice jiuqu or azuki bean jiuqu. Therefore, the azuki bean swelling and the rice jiuqu or the azuki bean jiuqu are easily mixed uniformly. In addition, an appropriate gap is created between each grain. Air circulates through this gap. Therefore, the oxygen required for the respiration of Jiuqu is supplied. The supply of oxygen required for the growth of Jiuqu is greatly improved by the use of adzuki bean swelling. In this respect, it can be said that the method of inoculating the starch of azuki beans into a paste and inoculating it with aspergillus is a great step forward.

In the production method of the first embodiment in which rice jiuqu is used, the growth of the aspergillus is fast because the starch of the rice can be used as the aspergillus. Therefore, fermentation of red bean swelling is also accelerated. However, sugar derived from rice starch is also mixed. Therefore, the concentration of the original fermented product of adzuki beans is diluted. On the other hand, in the production method of the second embodiment in which azuki bean koji is used, all components other than azuki bean are derived from azuki beans. Therefore, a fermented adzuki bean product having a high concentration of adzuki bean-derived components can be obtained.

From these points, if efficient fermentation is desired, the use of the rice jiuqu of the first embodiment is a good example. Alternatively, if it is desired to extract only the components of adzuki beans or the components derived from adzuki beans as much as possible, the use of adzuki bean jiuqu of the second embodiment is a good example. In this way, it is possible to obtain a miso-like azuki bean fermented product derived from azuki beans by effectively utilizing the existing sake brewing and miso and soy sauce manufacturing techniques. Moreover, it can be used properly according to the concentration.

[Selection of crusher]
In preparing the azuki bean raw material powder, the inventors examined the influence of the difference in the crushing device. Two types of crushing devices were used: an airflow type crusher (manufactured by Minami Sangyo Co., Ltd., Minacron Mill) and a cutting mill (manufactured by Lecce Co., Ltd., model number SM100C). Then, when crushing azuki beans to obtain azuki bean raw material powder, the difference in particle size due to the crushing device was verified. The azuki beans used as the raw material are domestic products mainly from Hokkaido, and the water content is about 15%, which is the same raw material for both crushers. After crushing using both devices, the particle size distribution of the azuki bean powder produced was measured. The red bean powder crushed by the airflow crusher was used as it was for measurement. The red bean powder crushed by the cutting mill was sieved by a sieve of 30 mesh (opening 500 μm) according to JIS Z 8801-1 (2006), and the grains that did not pass through the sieve were removed.

FIG. 4 is an air flow type crusher, and FIG. 5 is a particle size distribution diagram of pea powder crushed by a cutting mill, which is a measurement result by a laser diffraction / scattering type particle size / particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., MT3100II). .. The average particle size was defined as the particle size at an integrated value of 50% in the particle size distribution obtained by the laser diffraction / scattering method using the same measuring device.

The particle size distribution map (Fig. 4) of azuki bean powder crushed by an airflow crusher has a single peak, the maximum particle size (cumulative 100%) is 208.3 μm, and the average particle size (cumulative 50%) is 43. It was 91 μm. The particle size distribution map (FIG. 5) of the red bean powder crushed by the cutting mill had two peaks, and the maximum particle size (cumulative 100%) was around 1000 μm. The average particle size (cumulative 50%) was 66.76 μm. As is clear from the comparison of the particle size distribution maps of both, the pulverization using the airflow crusher is superior in the uniformity of the azuki bean powder produced by the pulverization, the small variation, and the fineness of the particles. In particular, since a relatively homogeneous red bean powder can be obtained by a single pulverization treatment, the advantage of airflow pulverization is great.

From the particle size distribution charts in both figures, it seems that the difference in tendency is small when focusing only on the range of 10 to 100 μm. However, particles having a size of 500 μm or more that have not been completely crushed cannot be ignored, and it takes time and effort to separate the sieves for removing the particles. For this reason as well, crushing using an airflow crusher is convenient and advantageous.

FIG. 6 is an optical micrograph of starch of azuki bean raw material powder obtained by crushing azuki beans with an air flow type crusher. The starch was stained with iodine solution to make it easier to see. As you can see from this photo, fine grains are scattered. Although not shown, in the case of red bean starch bean paste particles, the particles in the photograph were in the agglomerated form, and the sizes were clearly different. Therefore, the grains in the photograph of FIG. 6 are considered to be individual starches formed by crushing the structure of the bean paste particles.

[Making red bean swelling]
Based on the results of the above-mentioned "selection of crushing device", the inventors judged that the airflow type crusher was the most suitable for crushing azuki beans, and prepared the azuki bean raw material powder necessary for the subsequent experiments. This adzuki bean raw material powder was put into a biaxial extruder to prepare four types of adzuki bean swellings (prototype examples T1, T2, T3 and T4). Prototype examples T1, T2, and T3 used EA-20 manufactured by Suehiro EPM Co., Ltd. As the prototype T4, α-100 manufactured by the same company was used.

<Prototype example T1>
The red bean raw material powder was put into a twin-screw extruder (EA-20) at a supply amount of 25 kg / hr. At the same time, a small amount of water was added for the convenience of kneading. The rotation speed of the screw was set to 200 rpm, and the temperature inside the twin-screw extruder was set to about 80 ° C. in the middle portion and about 137 ° C. in the discharge portion. The adzuki bean raw material powder was converted into azuki bean kneaded product in a biaxial extruder and cut by a cutter at the same time as swelling at the time of extrusion from the mouthpiece (discharge port) (diameter 1 mm) of the discharge part to obtain azuki bean swelling. The red bean swelling (T1) was substantially spherical and had a particle size of about 2 to 3 mm. The bulk specific density of red bean swelling (T1) was 0.288 g / mL.

<Prototype example T2>
The red bean raw material powder was put into a twin-screw extruder (EA-20) at a supply amount of 20 kg / hr. At the same time, a small amount of water was added for the convenience of kneading. The rotation speed of the screw was set to 180 rpm, and the temperature inside the twin-screw extruder was set to about 80 ° C. in the intermediate portion and about 132 ° C. in the discharge portion. The adzuki bean raw material powder was converted into azuki bean kneaded product in a biaxial extruder and cut by a cutter at the same time as swelling at the time of extrusion from the mouthpiece (discharge port) (diameter 2 mm) of the discharge part to obtain azuki bean swelling. The red bean swelling (T2) had a size of about 4.5 mm in the major axis direction and about 4 mm in the minor axis direction. The bulk specific gravity of red bean swelling (T2) was 0.211 g / mL.

<Prototype example T3>
The red bean raw material powder was put into a twin-screw extruder (EA-20) at a supply amount of 20 kg / hr. At the same time, a small amount of water was added for the convenience of kneading. The rotation speed of the screw was set to 200 rpm, and the temperature inside the twin-screw extruder was set to about 81 ° C. in the middle portion and about 125 ° C. in the discharge portion. The adzuki bean raw material powder was converted into azuki bean kneaded product in a biaxial extruder and cut with a cutter at the same time as swelling at the time of extrusion from the mouthpiece (discharge port) (diameter 2.5 mm) of the discharge part to obtain azuki bean swelling. The red bean swelling (T3) had a size of about 7 mm in the major axis direction and about 5 mm in the minor axis direction. The bulk specific density of red bean swelling (T3) was 0.204 g / mL.

<Prototype example T4>
The inventors who produced the red bean swellings of Prototype Examples T1 to T3 used a larger processing amount of extruder in producing Prototype Example T4 in order to increase the production amount. The red bean raw material powder was put into a twin-screw extruder (α-100) at a supply amount of 80 kg / hr. At the same time, a small amount of water was added for the convenience of kneading. The rotation speed of the screw was set to 150 rpm, and the temperature inside the twin-screw extruder was set to about 100 ° C. in the intermediate portion and about 120 ° C. in the discharge portion. The adzuki bean raw material powder was converted into azuki bean kneaded product in a biaxial extruder and cut by a cutter at the same time as swelling at the time of extrusion from the mouthpiece (discharge port) (diameter 1.5 mm) of the discharge part to obtain azuki bean swelling. The red bean swelling (T4) was substantially spherical and had a particle size of about 4 to 5 mm. The bulk specific gravity of red bean swelling (T4) was 0.292 g / mL.

<Results of making azuki bean swelling>
FIG. 7 (a) is a prototype example T1, and FIG. 7 (b) is T2. FIG. 8A is a prototype T3, and FIG. 8B is T4. Although it is difficult to grasp the actual size due to variations in shooting conditions, all of the prototype examples were finished as granules (tangible objects) having almost the same size and shape. As can be easily grasped from each photograph, the size and shape of each are similar to those of beans and rice grains. Therefore, there is less discomfort compared to rice and the like that are inoculated with Jiuqu. According to the manufacturing method for obtaining azuki bean swelling from azuki bean raw material powder using a biaxial extruder, azuki bean swelling having a desired size and shape can be easily obtained by exchanging a mouthpiece part of a discharge portion or the like. Furthermore, since continuous processing is possible, production efficiency is also good. Since the red bean swelling is heated in the biaxial extruder, the starch in the red bean swelling is also pregelatinized. Since this red bean swelling has a low water content, it is also convenient for storage. Therefore, it is also possible to make a semi-finished product in advance.

[Appearance of fermented red bean like miso]
Miso using azuki bean swelling as a raw material is completed after a brewing period of about 2 years based on the production methods shown in FIGS. 1 and 2. FIG. 9 shows a photograph of a fermented red bean like miso. FIG. 9A shows a fermented miso-like azuki bean using rice jiuqu, two years after the preparation. On the other hand, FIG. 9B shows a miso-like fermented red bean product using red bean jiuqu, and although 9 months have passed since the preparation, a further aging period is required. Compared with FIG. 9 (a), FIG. 9 (b) mainly contains azuki bean swelling, so that there is little residual solid matter and the azuki bean has a dark brown color.

In the aging stage of the fermentation process for obtaining the miso-like azuki bean fermented product, the tamari (soy sauce) -like liquid fermented product is separated from the miso-like azuki bean fermented product. This tamari (soy sauce) -like liquid azuki bean fermented product is used after being appropriately mixed with a solid content of miso-like azuki bean fermented product. In addition, as defined as the invention of claim 5, it can be separated as a tamari (soy sauce) -like liquid azuki bean fermented product and used as an independent liquid seasoning derived from azuki beans.

[Prototype example of miso-like azuki bean fermented product]
[Formulation Example 1] (% is% by weight. The same applies hereinafter)
Red bean swelling 28.8kg 20.0%
Rice Jiuqu 60.0kg 41.6%
Salt 18.5kg 12.8%
Prepared water (warm water) 37.0 kg 25.6%
Total 144.3kg 100.0%

[Formulation Example 2]
Red bean swelling 2.1kg 23.9%
Azuki Koji 3.2kg 36.6%
Salt 0.8kg 8.9%
Prepared water (warm water) 2.7 kg 30.6%
Total 8.8kg 100.0%

As shown in the above example, fermentation of azuki bean swelling was confirmed in the addition of rice jiuqu and azuki bean jiuqu. In the addition of rice jiuqu and azuki bean jiuqu, no factor that inhibits the growth of aspergillus was found, and fermentation could be promoted smoothly. That is, it can be said that azuki bean swelling is an ideal material that is good as a scaffold for the growth of aspergillus and also facilitates respiration of aspergillus. Since the whole azuki bean can be crushed to prepare azuki bean swelling, all the components of the adzuki bean can be obtained, and the unused components in the adzuki bean can be easily utilized. In addition, since the fermented metabolites of Jiuqu are added to the components of adzuki beans, more nutritional value and functionality can be expected.

The present invention makes it possible to shape azuki bean powder by processing azuki beans from a powdered state into azuki bean swelling, and succeeds in creating a scaffold for aspergillus, which enables efficient growth of aspergillus. I was able to. Therefore, a new miso-like fermented adzuki bean can be produced through fermentation of azuki bean components with aspergillus. The fermented miso-like azuki bean according to the present invention can be widely used as a food and edible material, as a functional material for health promotion, and by taking advantage of the allergen-free characteristics of soybean-free. In addition, since azuki beans are often used as a raw material for Japanese sweets, their use is limited due to their sweetness, but there is a possibility that the range of use can be expanded by using azuki beans as a seasoning with less sweetness. is there.

1 Azuki bean raw material powder 2 Azuki bean kneaded product 3 Azuki bean swelling 10 Biaxial extruder 11 Housing 12 Heating part 13 1st screw 14 2nd screw 15 Ridge part 16 Ridge part 17 Discharge part 18 Discharge port 20 Motor 21 Feeder (hopper) )
22 cutter

Claims (5)

Azuki bean crushing step of crushing azuki beans to obtain azuki bean raw material powder having a maximum particle size of 500 μm or less and an average particle size of 100 μm or less.
A swelling process in which the crushed azuki bean raw material powder is kneaded while being heated in a twin-screw extruder and cut at the same time as swelling when discharged from the discharge part to obtain azuki bean swelling.
A preparation step of mixing azuki bean swelling with koji, salt and water and storing it in a container.
A method for producing a miso-like azuki bean fermented product, which comprises a fermentation step of fermenting and brewing the prepared raw materials in a container to obtain a miso-like azuki bean fermented product. The method for producing a fermented miso-like azuki bean product according to claim 1, which is rice jiuqu prepared by inoculating the steamed rice with jiuqu. The method for producing a miso-like fermented red bean product according to claim 1, wherein the red bean is a red bean koji prepared by inoculating the red bean swelling with aspergillus. The method for producing a miso-like azuki bean fermented product according to any one of claims 1 to 3, wherein the crushing of the azuki beans in the azuki bean crushing step is crushing by an air flow crusher. The method for producing a miso-like azuki bean fermented product according to any one of claims 1 to 4, which comprises a step of obtaining a tamari-like azuki bean fermented product in the fermentation step of obtaining the miso-like azuki bean fermented product.

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