JPH0753081B2 - Manufacturing method of bean paste - Google Patents
Manufacturing method of bean pasteInfo
- Publication number
- JPH0753081B2 JPH0753081B2 JP61047031A JP4703186A JPH0753081B2 JP H0753081 B2 JPH0753081 B2 JP H0753081B2 JP 61047031 A JP61047031 A JP 61047031A JP 4703186 A JP4703186 A JP 4703186A JP H0753081 B2 JPH0753081 B2 JP H0753081B2
- Authority
- JP
- Japan
- Prior art keywords
- bean paste
- fatty acid
- acid ester
- bean
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】 本発明は餡の製造法に関する。詳しくは餡にポリグリセ
リン脂肪酸エステルを添加することを特徴とする安定な
餡の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for manufacturing bean paste. More specifically, it relates to a method for producing a stable bean paste, which comprises adding a polyglycerin fatty acid ester to the bean paste.
（産業上の利用分野） 本発明の餡の製造法は、人間の食生活において餡を長期
的に保存しいつでもどこでも簡便に衛生的に使用するこ
とができ、かつ経済的に製造する場合に有用なものであ
る。ポリグリセリン脂肪酸エステルは食品添加物に認可
されており、強力なO/W,W/O乳化系を作り耐塩性、耐酸
性に優れた特徴を持つ非常に重要な乳化剤である。(Field of Industrial Use) The method for producing bean paste of the present invention is useful when the bean paste is preserved for a long time in human eating habits, can be conveniently and hygienically used anytime and anywhere, and is economically produced. It is something. Polyglycerin fatty acid ester has been approved as a food additive and is a very important emulsifier that has a strong O / W, W / O emulsification system and has excellent salt resistance and acid resistance.
（従来の技術） 食生活の変化とともに、和菓子に使用される餡は罐詰の
形態で市販される傾向になってきているのが現状であ
る。罐詰餡の滅菌処理は一般的な商業的滅菌であって完
全な無菌処理にはいたっていない。このような滅菌条件
下では耐熱性細菌胞子がある程度の確率で残存している
ものである。この耐熱性細菌胞子は、普通の保存条件下
では発芽、増殖したりすることは極めて稀であるため、
餡で問題になることは非常に少ない。しかしながら餡
が、その流通経路、販売経路において、一時的に加温、
加熱される条件下に置かれた場合、残存する耐熱性細菌
胞子が発芽、増殖して餡を腐敗変質させてしまうことが
ある。このような耐熱性細菌胞子を死滅させるために、
滅菌温度を上げて行なう方法があるが、この方法は食品
の物理的、化学的性質に悪影響を与えてしまい、食品と
しての価値が減少してしまうため滅菌温度を一定温度以
上の上げることはできない。またソルビン酸カリウムを
使用する方法があるが、この方法は耐熱性細菌胞子には
ほとんど効果がなくまたpH＝5.7以下にする必要があ
る。(Prior Art) With the change in eating habits, the current situation is that the bean paste used in Japanese confectionery tends to be marketed in a canned form. The sterilization process of canned bean paste is a general commercial sterilization, and it has not been completely sterilized. Under such sterilization conditions, thermostable bacterial spores remain with some probability. Since this thermostable bacterial spore rarely germinates and proliferates under normal storage conditions,
Very few problems with bean paste. However, bean paste is temporarily heated in its distribution and sales channels,
When placed under heated conditions, the remaining thermostable bacterial spores may germinate and multiply, causing putrefaction of the bean paste. In order to kill such thermostable bacterial spores,
There is a method to raise the sterilization temperature, but this method adversely affects the physical and chemical properties of food, and the value as food decreases, so the sterilization temperature cannot be raised above a certain temperature. . There is also a method of using potassium sorbate, but this method has almost no effect on thermostable bacterial spores, and it is necessary to maintain pH = 5.7 or less.
（発明が解決しようとする問題点） このようなことから、餡の滅菌温度条件を上げずに餡に
残存する耐熱性細菌胞子の死滅率を向上させたり、ある
いは滅菌した餡を高温にさらしても耐熱性細菌胞子の発
芽、増殖を抑制する方法の開発が望まれていた。(Problems to be solved by the invention) From the above, it is possible to improve the mortality of thermostable bacterial spores remaining in the bean paste without raising the sterilization temperature condition of the bean paste, or to expose the sterilized bean paste to a high temperature. Also, it has been desired to develop a method for suppressing germination and growth of thermostable bacterial spores.
本発明は産業的滅菌法によって餡を製造し、高温条件下
において耐熱性細菌胞子の発芽、増殖を抑制し、しかも
長期にわたって保存安定性の良い方法を提供するもので
ある。The present invention provides a method for producing bean paste by an industrial sterilization method, suppressing germination and growth of thermostable bacterial spores under high temperature conditions, and having good storage stability for a long period of time.
（問題を解決するための手段） 本発明者らは、餡が高温にさらされる期間中、耐熱性細
菌胞子の発芽、増殖を抑制ししかも保存安定性の良い餡
の製造方法を開発する目的で、鋭意研究を行なった結果
ポリグリセリン脂肪酸エステルを餡に添加する製造法を
発明した。すなわち本発明は安全性の高く、食品添加物
に認可されているポリグリセリン脂肪酸エステルを餡に
添加することを特徴とする餡の製造法である。(Means for Solving the Problem) The present inventors have aimed to develop a method for producing a bean paste that suppresses germination and growth of thermostable bacterial spores during storage of the bean paste at high temperatures and has good storage stability. As a result of intensive studies, a method of adding polyglycerin fatty acid ester to bean paste was invented. That is, the present invention is a method for producing a bean paste which is highly safe and is characterized by adding to the bean paste a polyglycerin fatty acid ester approved as a food additive.
本発明に用いられる餡としては、白餡、赤餡、粒餡など
の生餡、乾燥餡、練り餡などがあげられる。Examples of the bean jam used in the present invention include raw bean jam such as white bean jam, red bean jam, and grain bean jam, dried bean jam, and bean jam.
本発明に用いられるポリグリセリン脂肪酸エステルは、
水酸基価が970以下のポリグリセリンすなわちヘキサグ
リセリン、オクタグリセリン、デカグリセリンの脂肪酸
エステルである。The polyglycerin fatty acid ester used in the present invention is
It is a fatty acid ester of polyglycerin having a hydroxyl value of 970 or less, that is, hexaglycerin, octaglycerin, and decaglycerin.
本発明に用いられるポリグリセリン脂肪酸エステルに用
いられる脂肪酸は、ラウリン酸、ミリスチン酸、パルミ
チン酸、ステアリン酸、ベヘニン酸、オレイン酸などの
炭素数12〜22の飽和または不飽和の直鎖脂肪酸であり、
これらの脂肪酸は単独またはその混合物でもよい。The fatty acid used in the polyglycerin fatty acid ester used in the present invention is a saturated or unsaturated linear fatty acid having 12 to 22 carbon atoms such as lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. ,
These fatty acids may be used alone or in a mixture thereof.
本発明のポリグリセリン脂肪酸エステルは、水酸基価が
970以下のポリグリセリンのモノ、ジトリの脂肪酸エス
テルであり、なかでもモノ、ジの脂肪酸エステルが望ま
しく、これらは単独またはその混合物で用いることがで
きる。The polyglycerol fatty acid ester of the present invention has a hydroxyl value of
970 or less polyglycerin mono- or di-triglyceride fatty acid ester is preferable, and mono- or di-fatty acid ester is preferable, and these can be used alone or in a mixture thereof.
本発明に用いられるポリグリセリン脂肪酸エステルは餡
に対して、0.02％〜2.0％（重量部）添加する。好まし
くは餡に対して、0.03〜0.5％（重量部）添加する。0.0
2％以下の添加量では本発明の効果が少なく2.0％以上の
添加ではポリグリセリン脂肪酸エステルが餡の風味に影
響を与え、更に経済的にも高価になり望ましくない。The polyglycerin fatty acid ester used in the present invention is added to the bean paste in an amount of 0.02% to 2.0% (parts by weight). Preferably, 0.03 to 0.5% (weight part) is added to the bean paste. 0.0
If the addition amount is 2% or less, the effect of the present invention is small, and if it is 2.0% or more, the polyglycerin fatty acid ester affects the flavor of the bean jam and is economically expensive.
本発明のポリグリセリン脂肪酸エステルと共に餡にグリ
セリン脂肪酸エステル、ショ糖脂肪酸エステル、プロピ
レングリコール脂肪酸エステル、レシチン、ソルビタン
脂肪酸エステルを配合しても良い。Glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, sorbitan fatty acid ester may be added to the bean paste together with the polyglycerin fatty acid ester of the present invention.
（作用） 本発明のポリグリセリン脂肪酸エステルは非常に親水性
が強く、HLB値が大きい界面活性剤であるために、細
菌、酵母、カビの表面の細胞膜上に作用して微生物の発
芽、増殖を抑制し餡の腐敗変質を抑制するものと推定さ
れる。(Action) Since the polyglycerin fatty acid ester of the present invention is a surfactant having a very strong hydrophilicity and a large HLB value, it acts on the cell membrane on the surface of bacteria, yeasts and molds to prevent germination and proliferation of microorganisms. It is presumed that it suppresses the deterioration and deterioration of bean paste.
次に本発明を実施例によって説明する。Next, the present invention will be described with reference to examples.
実施例１ 小豆1kgを水洗した後、開放釜で100℃、60分間加熱煮熟
してから水切りを行なった。これを磨砕機により磨砕し
た後、水３を加えて42メッシュの篩で豆皮を取り除
き、濾液を静置した。次いで上澄液を除き、再び新しい
水を加えて撹拌静置して上澄液を除く工程を３回繰り返
す。水晒ししたものを麻袋につめて圧搾機で脱水して生
餡1.6kgを得た。この生餡1kgに精製上白餡700g、デカグ
リセリンモノステアリン酸エステル5gを溶解させた水溶
液500gを加え110℃で十分撹拌混合して練り餡1650gを得
た。この練り餡を100gずつ罐に15本詰め120℃で20分間
加熱した。この練り餡の罐を55℃で30日間保存した後、
開罐し餡のpHを測定した結果、すべてpHの変化は認めら
れず、内容物にも何の変化も見られなかった。Example 1 1 kg of red beans was washed with water, then boiled by heating in an open pot at 100 ° C. for 60 minutes and then drained. This was ground with a grinder, water 3 was added, the soybean hulls were removed with a 42-mesh sieve, and the filtrate was allowed to stand. Then, the step of removing the supernatant liquid, adding fresh water again, stirring and leaving still, and removing the supernatant liquid is repeated three times. What was exposed to water was packed in a hemp bag and dehydrated with a squeezing machine to obtain 1.6 kg of raw bean jam. To 1 kg of this raw bean paste, 700 g of purified white bean paste and 500 g of an aqueous solution in which 5 g of decaglycerin monostearate was dissolved were added, and thoroughly stirred and mixed at 110 ° C. to obtain 1650 g of kneaded bean paste. Each 100 g of this paste was packed in a can and heated at 120 ° C. for 20 minutes. After storing this canned bean paste at 55 ° C for 30 days,
As a result of measuring the pH of the bean jam, no change in pH was observed and no change was observed in the contents.
比較例１ 実施例１において、デカグリセリンモノステアリン酸エ
ステルの代わりにショ糖脂肪酸エステルを使用した以外
は全く同様に、練り餡の罐を調製し55℃で30日間保存し
た後、開罐し餡のpHを測定した結果、餡に約35％、約pH
＝１程度の低下が見られ、このものは腐敗臭が感じられ
た。Comparative Example 1 In the same manner as in Example 1, except that sucrose fatty acid ester was used instead of decaglycerin monostearate, a paste for kneaded bean paste was prepared and stored at 55 ° C. for 30 days, and then opened. As a result of measuring the pH of
A decrease of about 1 was observed, and a perishable odor was felt in this product.
実施例２ 耐熱性細菌Bacillus stearothermophilusの芽胞溶液
（106個/ml）を、実施例１と同様に調整した餡10本にそ
れぞれ104個/mlの芽胞溶液となるように添加し55℃で15
日間培養した後、TGC培地にて菌数を求めた。その結
果、菌数は平均約100であり、pH変化および腐敗臭は認
められなかった。Example 2 A spore solution (10 6 cells / ml) of the thermostable bacterium Bacillus stearothermophilus was added to 10 bean jam prepared in the same manner as in Example 1 so as to have a spore solution of 10 4 cells / ml, respectively, and at 55 ° C. 15
After culturing for one day, the number of bacteria was determined in TGC medium. As a result, the number of bacteria was about 100 on average, and neither pH change nor spoiled odor was observed.
（本発明の効果） 本発明のポリグリセリン脂肪酸エステルを添加した餡
は、実施例の結果から明らかな様に、製造工程中に残
存、あるいは汚染した耐熱性胞子形成菌及びその芽胞が
発芽、増殖するのを抑制する。そのため、餡を製造する
に際して特別の処理を必要とせずに、餡の腐敗変質を防
止し、長期間安定保存できる。(Effect of the present invention) The bean paste to which the polyglycerin fatty acid ester of the present invention is added shows that the heat-resistant spore-forming bacterium and its spores that survive or contaminate during the production process germinate and grow, as is clear from the results of the examples. Suppress it. Therefore, the bean jam can be stored stably for a long period of time, without requiring any special treatment when manufacturing the bean jam, and preventing deterioration and deterioration of the bean jam.
Claims (4)
することを特徴とする餡の製造法1. A method for producing bean paste, which comprises blending a polyglycerin fatty acid ester into the bean paste.
セリンが、水酸基価970以下である特許請求の範囲第１
項記載の餡の製造法2. A polyglycerin of a polyglycerin fatty acid ester having a hydroxyl value of 970 or less.
Manufacturing method of bean paste
炭素数12〜22である特許請求の範囲第１項記載の餡の製
造法3. The method for producing a bean paste according to claim 1, wherein the fatty acid of the polyglycerin fatty acid ester has 12 to 22 carbon atoms.
0.02〜2.0重量％である特許請求の範囲第１項記載の餡
の製造法4. The amount of polyglycerin fatty acid ester added is
The method for producing bean paste according to claim 1, wherein the content is 0.02 to 2.0% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61047031A JPH0753081B2 (en) | 1986-03-04 | 1986-03-04 | Manufacturing method of bean paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61047031A JPH0753081B2 (en) | 1986-03-04 | 1986-03-04 | Manufacturing method of bean paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62205749A JPS62205749A (en) | 1987-09-10 |
| JPH0753081B2 true JPH0753081B2 (en) | 1995-06-07 |
Family
ID=12763812
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61047031A Expired - Lifetime JPH0753081B2 (en) | 1986-03-04 | 1986-03-04 | Manufacturing method of bean paste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0753081B2 (en) |
-
1986
- 1986-03-04 JP JP61047031A patent/JPH0753081B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62205749A (en) | 1987-09-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3677897A (en) | Live lactic acid bacteria cultures and process of producing same | |
| CA1053166A (en) | Process for producing koji for fermented food products | |
| EP0521331A2 (en) | Soy milk fermentation process | |
| CN110800810A (en) | Aerated soybean milk and preparation method thereof | |
| JP3913200B2 (en) | Removal method of unpleasant taste and unpleasant odor of vegetables and / or beans and processed food obtained using the same | |
| JPH0753081B2 (en) | Manufacturing method of bean paste | |
| US2170196A (en) | Method of sterilizing food products | |
| KR102534398B1 (en) | Method for manufacturing sprouted grain, method for manufacturing sprouted grain rice, and cooking device and program for sprouted grain | |
| JPS5930386B2 (en) | Method for producing cooked rice food | |
| JP2015195788A (en) | Preservative for unheated food, and method for manufacturing unheated food | |
| US2974046A (en) | Method of inhibiting the growth of microbacterial organisms in a cultured milk product and the resulting product | |
| JPS62205748A (en) | Production of 'shiruko' drink (azuki-bean soup) | |
| JPH0577371B2 (en) | ||
| JP2002369678A (en) | Method for preventing sundry germs for malted rice | |
| JP2004229566A (en) | Preservability improver for food | |
| JP2002330715A (en) | Method for producing koji | |
| JPH0761242B2 (en) | Tofu manufacturing method | |
| KR20160091631A (en) | vingar made from rice | |
| JPS63276445A (en) | Production of sweet jelly of bean | |
| US3489570A (en) | Process for making tempa | |
| JP4238315B2 (en) | Method for producing safe fermentation products from seafood processing residue | |
| JPS62215345A (en) | Production of stable coffee drink | |
| US2077449A (en) | Process of chillproofing and stabilizing malt beverages | |
| KR101736199B1 (en) | Manufacturing method of dried malted rice for makgeolli | |
| JPS5998657A (en) | Improvement of grain quality by heat-treatment |