JPH06253766A - Production of bean jam food - Google Patents

Abstract

PURPOSE:To prevent the muddiness of the color tone of the bean jam food caused by its thermal browning on its production, when produced. CONSTITUTION:Vitamin C is added in the production of the bean jam food. An evident effect for improving the color tone of the bean jam food is recognized not only in red raw materials but also in green and white raw materials which have given only reverse effects by the use of citric acid.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bean jam, and more particularly to a method for producing bean jam which is characterized by adding a small amount of vitamin C (L-ascorbic acid).

[0002]

2. Description of the Related Art Generally, the production of food bean paste is performed by washing raw beans with water, adding water, heating to boiling, wrinkle spreading, heating to boiling, astringent cutting, adding water,
Since the heating step is inevitable since it is performed through various steps of boiling heat, there is a problem that the color becomes turbid due to browning during heating and the red color is lost. Although it has been attempted to add an organic acid such as citric acid in order to prevent the turbidity of this color, the addition of citric acid increases the vividness in the case of a reddish material, but the greenish color In the case of the material, there is a drawback that chlorophyll is decomposed, which has an adverse effect.

[0003]

DISCLOSURE OF THE INVENTION The present invention is intended to prevent color turbidity due to browning during heating, which is unavoidable in the production of food bean paste. And to provide a novel method for producing food bean paste that can be effectively applied to white materials.

[0004]

As a result of the research, the present inventor has found that
We have succeeded in solving this problem by adding L-ascorbic acid instead of citric acid. That is, the present invention is characterized in that L-ascorbic acid (vitamin C) is added in the production of food bean paste, at the time of addition after astringent cutting in the raw material soybean heat, at the time of kneading bean paste products, or sweet natto. In such cases, it may be added to the sugar solution for pickling, and the addition amount is preferably 0.1 to 2% by weight.

By adding vitamin C, a part of the pigment is reduced in the red type material, coloring (turbidity) does not proceed and a bright red product is obtained, and in the green type and white type materials. Coloring is suppressed and the color tone of the material is exhibited, which significantly improves the appearance of the product and brings about high added value of the product. Further, although vitamin C shows a weak acidity, it is also a great advantage that it has less action of lowering the coagulating power of other materials such as agar, carrageenan, gelatin, etc. as compared with citric acid.

[0006]

EXAMPLES Examples of the present invention will be shown below.

Example 1 The color tone of raw bean paste (three times of water bleaching) prepared by adding 0.1 to 1.0% of vitamin C after astringent cutting to the raw adzuki beans was 1 with respect to the non-addition group. % Value, L value (brightness), a
Value (red) and b value (yellow) are +3.4.
%, -1%, -1.3% changes were observed. Macroscopically bright, pale red and crisp raw bean paste was obtained. The PH of raw bean jam decreased by about 0.3 in the 1% addition group to about 5.6, but the change was slight.
The color tone of the ordinary bean paste prepared by adding 65% of white sucrose to this raw bean paste is + 1.3% for L, a, and b values, respectively, and-
There was a change of 0.7% and -0.5%, and a slight improvement in color tone was recognized.

Example 2 The color tone of the 65% sweetened kneaded bean paste using Benidinagon produced in Niigata Prefecture became more vivid with an increase in the amount of vitamin C added, and a good color tone was obtained. The changes in L, a, and b values were + 2% and + 2.5% in the 1% addition group with respect to the non-addition group, respectively.
%, + 1.5% increase was observed, and the effect was higher than that when added to the red bean heat. The physical properties were found to tend to become harder and the adhesiveness to decrease as the amount of vitamin C added increased. The difference in PH was larger than that in the case of addition at the time of boiling, and it became 3.95 in the 1% addition group, and sourness was felt. It was known that the absorption pattern of red bean pigment by a spectrophotometer differs depending on the presence or absence of addition of vitamin C, and that vitamin C acts on a part of the pigment. A similar tendency was observed in raw bean paste and kneaded goats. In addition, in the sensory evaluation, the appearance was highly evaluated in the 0.5% addition section, and the texture,
In terms of flavor, the evaluation of 0.1-0.2% addition section is high,
The group added with 0.5% or more was evaluated lower than the group not added.

Example 3 Commercial red bean paste was used. The color tone shows the same tendency as in the case of kneaded bean paste, and the L, a, and b values are + 3.9%, + 5.5%, and + 2.3% in the 1% addition group with respect to the non-addition group, respectively.
A product was obtained which had a bright reddish color with a strong, reddish color. PH was 0.9% in the 1% addition group and was 4.35. In terms of physical properties, almost no change was observed up to 0.5%, but it became 20% softer in the 1% addition group. In terms of sensory evaluation, in each evaluation item, the 0.2% addition group had the highest evaluation, and the 1% addition group had the lowest evaluation. When citric acid was added in the same amount as vitamin C, the color tone changed like vitamin C, but the acidity was strong, the amount of reducing sugar produced was high, the degree of addition of physical properties was large, and the effect was greater than that of vitamin C. It was great. In addition, the absorbance pattern of the dye was not different from that of the non-addition group.

[0010]

As is known from the above description, according to the present invention, the addition of vitamin C not only produces a product having a strong and bright red color, but also a clear color tone in green and white colors. The improvement effect is recognized, and therefore, a remarkable effect is obtained as compared with the conventional method of adding citric acid.

Claims (1)

[Claims] 1. A method for producing a food bean paste, which comprises adding a small amount of vitamin C (L-ascorbic acid).