JPWO2005051099A1 - Legume ingredients, production method thereof, and processed foods using the legume ingredients - Google Patents

Abstract

Provided is a highly functional bean food material in which all components contained in the beans are released, and also provides a method for producing a bean food material that can be efficiently obtained by a simple method directly from the bean food material. Furthermore, the processed food with high nutritional value can be provided by satisfying both flavor and texture using the beans food. In the state where the water content is 65% by weight or more, preferably 65 to 95% by weight, with respect to the total weight of the components related to beans and the water contained in the beans, the beans are pulverized to form beans. It is a legume foodstuff characterized by such a component being maintained in a hydrated state. Moreover, in producing the legume ingredients, the beans are allowed to contain water so that the moisture content is 65% by weight or more, and then the beans are pulverized so that the components relating to the beans are in a hydrated state. It is the manufacturing method of the legumes foodstuffs processed so that it might be hold | maintained.

Description

  The present invention relates to a bean food, a method for producing the same, and a processed food using the bean food, and in particular, a highly functional bean food that has released all components contained in beans such as soybeans, and a simple method. The present invention relates to a method for producing legume ingredients, and processed foods having high nutritional value that can satisfy both flavor and texture using the legume ingredients.

  If you suppress cholesterol intake or are allergic to animal foods, such as eggs, it is necessary to reduce the intake of foods containing these ingredients. There is a need to develop alternative processed foods.

A method for producing paste-like food from okara is described in JP-A-8-266240, JP-A-10-99037, and the like. Specifically, JP-A-8-266240 describes an okara. Discloses mixing hot water and seasonings and then grinding to obtain a paste.
JP-A-8-266240 JP-A-10-99037

However, okara itself is a residue obtained by squeezing soy milk containing high nutrients such as proteins and fats and oils, so it has a low nutritional value, a reduced flavor, and even a paste-like feeling. Since it remains, it has the fault that texture is not good.
Moreover, since the paste is not obtained directly from beans, but okara is the starting material, the process for obtaining the paste has to go through production from okara and is complicated.

  Japanese Patent Application Laid-Open No. 10-99037 discloses that soybeans that have been moulted and de-embedded and that have not substantially absorbed water are immersed and heated in hot water to which alkali has been added under certain conditions for crushing. Thus, a method for producing a soybean food material is disclosed.

  According to this method, since most of soybeans can be used, processed foods with high nutritional value are expected. However, the moulting and dehulling axis steps are required, which complicates the manufacturing method and is obtained by crushing. The soy food materials are mainly used for strawberries and mashed potatoes, and when used in mayonnaise-like foods as an alternative to eggs, the emulsifying power of these soy food materials is low compared to egg yolk. Addition of emulsifiers such as thickening polysaccharides, oligosaccharides, lecithin, fatty acid monoglycerides, fatty acid polyglycerides, sucrose fatty acid esters, sorbitan fatty acid esters is essential.

On the other hand, obtaining an egg substitute processed food without using an egg is disclosed in Japanese Patent Application Laid-Open No. 2002-119260, and specifically, a method for producing a scrambled egg-like food is described. Japanese Patent Laid-Open No. 2002-17292 describes a method for producing mayonnaise-like foods using concentrated tofu.
However, there is no disclosure of processed foods using bean paste obtained directly from beans, and there is no suggestion of mayonnaise-like foods, and until now, mayonnaise-like foods were made using bean paste instead of egg yolk. There is no technology to gain.
JP 2002-119260 A JP 2002-17292 A

The present applicant proposes a bean paste obtained directly from beans in Japanese Patent Application No. 2002-158552 (filing date: May 31, 2002), and the bean paste is much higher than conventional ones. It has disclosed that it has emulsifying power and has high utility value as a substitute for egg yolk.
As a result of intensive studies to further develop the research related to the above-mentioned patent application, the present applicant has identified the conditions for releasing all the components related to legumes into moisture, and has reached the present invention. Is.
Japanese Patent Application No. 2002-158552 (filing date May 31, 2002)

The present invention is to provide a highly functional bean food material in which all components contained in the beans are released, and the production of the bean food material that can be efficiently obtained from the bean food directly from the beans in a simple manner. Is to provide a method.
Furthermore, the other object of this invention is related with the processed food with high nutritional value which can satisfy both flavor and texture using the said legume foodstuff.

  As a result of studying to achieve the above-mentioned problems, the present inventor does not suffice to immerse the beans in water as they are and swell them, but to contain a certain weight percentage of water in the beans and perform the granulation treatment. All the components related to beans were released into water, and it was found that the released components maintained a hydrated state, thereby achieving the present invention.

  The invention according to claim 1 pulverizes the beans in a state where the water content is 65% by weight or more with respect to the total weight of the components related to the beans and the water contained in the beans, It is a legume foodstuff characterized by such a component being maintained in a hydrated state.

  The invention according to claim 2 is the bean food material according to claim 1, wherein the moisture content is 65 to 95% by weight.

  The invention according to claim 3 is the legume food according to claim 1 or 2, wherein the legume is soybean.

  Further, in the invention according to claim 4, after producing the legumes ingredients according to any one of claims 1 to 3, after the beans are made to contain moisture so that the moisture content is 65% by weight or more. The method for producing legumes is characterized in that the legumes are pulverized so that the components related to legumes are maintained in a hydrated state.

  The invention according to claim 5 is the method for producing legumes according to claim 4, wherein the method of containing moisture includes a step of pulverizing the swollen beans. Is the method.

  Further, the invention according to claim 6 is the method for producing legumes according to claim 5, wherein the method of adding moisture is to heat the beans in water while immersing the granulated beans that have been pulverized in water. It is a manufacturing method of the legume foodstuff characterized by including the process of pressurizing / processing.

  The invention according to claim 7 is the method for producing legumes according to claim 5, wherein the water-containing method performs pulverization treatment while adding water to the pulverized granular beans. It is the manufacturing method of the legume foodstuff characterized by these.

  The invention according to claim 8 is a processed food characterized by using the legume food material according to any one of claims 1 to 3.

The legume food material according to the present invention releases all the components contained in the legume into water and maintains a hydrated state, and thus has excellent lipophilicity, hydrophilicity, emulsifiability, and dispersibility of insoluble fibers. Etc. It has high functionality.
In addition, it is possible to efficiently produce legume foodstuffs by a simple method directly from beans, in which beans are mixed with water and subjected to granulation treatment.
In addition, the legumes have excellent functionality such as not only having high functionality as described above, but also satisfying both flavor and texture and high nutritional value, so that it can be applied to various processed foods. Has an effect.

It is a microscope picture of the legume foodstuff whose water content ratio is 62 weight%. (Comparative example) It is a microscope picture of the legumes foodstuff whose water content ratio is 65 weight%. Example 1 It is a microscope picture of the legumes foodstuff whose water content rate is 80 weight%. (Example 2)

The present invention will be described with reference to preferred examples, but is not limited thereto.
The legume food material of the present invention contains water so that the water content is 65% by weight or more, preferably 65 to 95% by weight, based on the total weight of the components related to beans and the water contained in the beans. The beans (including additions) are used as raw materials, the beans are pulverized, and the components relating to the beans are maintained in a hydrated state.

When the water content is less than 65% by weight, even if the beans are pulverized, all the components related to the beans are not released into the water, the hydrophilicity and dispersibility are lowered, the texture is also bad, Soy odor is also strong. On the other hand, when the amount is more than 95% by weight, the use as a raw material for liquid foods such as soft drinks is limited, and the nutritional value also decreases, so the commercial value as a legume food is low.
Here, “pulverization treatment” means that the outer shell forming beans, intercellular adhesion substances, cell membranes, etc. are destroyed, and the components constituting these together with the cytoplasm components are subdivided into a state that can be released into water. means. Further, the “hydrated state” means a state in which the components related to beans are uniformly dispersed in water. By maintaining the hydrated state, the acid value can be suppressed and good quality can be maintained over a long period of time.

As the beans that can be used in the present invention, any beans such as quail beans, azuki beans, golden bean beans, broad beans, peas, bean, green beans and soybeans can be used.
Bean hulls, germs, intercellular adhesion substances (protopectin), cell membranes, and the like are rich in insoluble fibers such as cellulose and hemicellulose, and water-soluble fibers such as pectin and pectic acid. The legume cytoplasm is rich in water-soluble fibers such as pectin, proteins, carbohydrates, and lipids such as lecithin.
By disintegrating the beans, the components related to these beans are released into water, insoluble fibers have dispersibility, water-soluble fibers have hydrophilic properties (water retention and water separation prevention properties) and viscosity, and lipids have In order to enhance lipophilicity and emulsifying properties, each contributes, and it becomes possible to obtain a high-functional legume foodstuff having various functions such as dispersibility, hydrophilicity, lipophilicity, emulsifying properties and the like. .

Normally, the moisture content of dried soybeans and the like is about 10% by weight, and even when immersed in water for 1 day at room temperature and swollen, the moisture content only rises to about 60% by weight.
However, even if beans having such a water content are pulverized, it is not possible to obtain a hydrated state in which the components relating to the beans are uniformly dispersed in water.
FIG. 1 shows a state where a bean food material obtained by pulverizing soybeans having a water content ratio of 62% by weight is observed with a microscope. Aggregates having a size of about 250 μm are formed, indicating that the components related to beans are not uniformly dispersed in water.

  The amount of water contained in the beans is an extremely important factor in order to maintain the hydrated state of the components related to the beans by directly pulverizing the beans, and specifically, it is contained in the beans. The moisture content needs to be 65% by weight or more, preferably 65 to 95% by weight.

In an example of the present invention, normal dried beans that have not been immersed in water are directly pulverized to form granular beans, water is added to the granular beans, and further heated and heated as necessary. By performing the pressure treatment, the water content can be increased to the range of the present invention. Moreover, the time which adjusts so that a moisture content rate may fall in the range of the said invention can be shortened by heat-pressing.
Furthermore, as a method of adding water to the granular beans, it is possible to use a method of immersing the granular beans in water or adding water while performing a granulation treatment.

  Preferably, in another example of the present invention, in order to increase the water content ratio of the beans, beans that have been swollen by immersing in water are pulverized once to form coarse granular beans, It is desirable to increase the water content ratio to 65% by weight or more by adding water again and further applying a heating / pressurizing treatment as necessary. The method described above can be used as a method of adding water to the granular beans.

  When using this method of adding water to granular beans, the cellular tissue in the beans is not destroyed, and the nutrients in the cells do not flow out into the water, so that a legume food product having a high nutritional value can be obtained. In addition, it is possible to easily control the water content ratio of beans to a predetermined value by utilizing the osmotic pressure effect of the cell membrane, and to easily obtain the expected beans food.

That is, in the above example, the beans are once swollen and pulverized in a state where elasticity is imparted to the beans, so that a fine grain state can be formed without breaking the cells in the beans. A granular bean that is an aggregate of a plurality of cells has a significantly increased surface area per unit volume compared to before pulverization, so it can absorb more water and ensure a predetermined water content. it can.
In addition, in order to adjust the moisture content ratio of legume food ingredients, the moisture content ratio of beans is adjusted to 65% by weight or more, pulverization treatment is performed, and then the required moisture content ratio is performed by adding water or dehydration treatment. It is also possible to obtain

  Thus, a legume foodstuff can be directly formed from a legume by carrying out the granulation process of the legume which provided the moisture content of 65 weight% or more. In the pulverization treatment, the shape of the beans is destroyed so that all the components related to the beans are released into the water by performing processing such as grinding, cutting, crushing, and crushing of the beans alone or in combination. By such a pulverization treatment, water-soluble polysaccharides such as pectin, which are water-soluble fibers contained in beans, are released and hydrated, thereby imparting hydrophilicity and viscosity to the legume foodstuff. Moreover, since the insoluble fiber in the said component is subdivided and disperse | distributed uniformly in a foodstuff, the dispersibility of a legume foodstuff improves. Furthermore, since the lipid is released and homogeneously dispersed in the food material, the lipophilicity and emulsification properties of the legume food material are improved. And such legume ingredients can be obtained directly from beans.

In the legume foodstuff according to the present invention, all the ingredients related to the legume are released into water and uniformly dispersed, so that various excellent properties such as dispersibility, hydrophilicity, lipophilicity, emulsifying property and the like as described above. In addition to exhibiting the above-mentioned characteristics, the blue odor and sardine peculiar to legumes are suppressed, and it has a rich flavor and rich taste, so it can be used for various processed foods.
In addition, as disclosed in the previous patent application (Japanese Patent Application No. 2002-158552) by adjusting the water content ratio to 65 to 95% by weight, preferably 75 to 95% by weight, the legume foodstuff has an appropriate viscosity. In addition to being easy to use for cooking and the like, it also has an appropriate texture and flavor, and can be said to be in an optimal state as a food material.
Moreover, these legume ingredients have an emulsifying power close to egg yolk by adjusting the water content ratio. The reason why the emulsifying power is improved is that all components in the beans are released to the outside by the granulation treatment, and thus the emulsifying power of lecithin contained in the beans is exhibited. Thus, for example, even when used for processed foods such as mayonnaise-like foods, it is not necessary to add emulsifiers such as thickening polysaccharides, instead of egg yolk, or even when used, a smaller amount is required than before. Therefore, processed foods more suitable for health can be provided.

As the processed food according to the present invention, since the legume food of the present invention has high functionality such as dispersibility, hydrophilicity, lipophilicity, emulsifying property, it can be applied to the following processed foods. It becomes possible.
(1) Foods that require a smooth texture Can be used as raw materials for processed foods such as hot cakes, ice creams, jellies, puddings, Japanese sweets, various snacks, and soft drinks.
(2) Delicious food by preventing water separation It can be used as an alternative to water separation preventing agents used for bread, noodles, hamburger, dumplings, etc. Thereby, bread and noodles can suppress deterioration of flour and maintain a fresh taste. Moreover, there is an advantage that no emulsifier is required in the manufacture of bread. In hamburger and dumplings, there is no loss of gravy and it becomes juicy and delicious.
(3) Foods that require viscosity Can be used as a substitute for thickeners such as curry, soup and jam.
(4) Emulsified foods Can be used for emulsified foods that require emulsifying action such as mayonnaise and dressing. In addition, it is possible to give emulsifying properties close to egg yolk by adjusting the water content ratio of legume ingredients, so avoiding cholesterol and egg allergy problems contained in egg yolk by using it as a substitute for egg yolk It is also possible to provide a processed food with low fat and low calories.
(5) Soy material food It can be used as a raw material for processed soybean products such as whole grain tofu and whole grain soy milk.

In the following, the present invention is illustrated by examples. The effects of the present invention will be further clarified by using the following examples, but these are exemplifications, and the technical scope of the present invention is not limited to these examples.
In an Example, what uses soybean as beans is shown.

(Examples 1 and 2)
10 kg of dried soybeans were immersed in water in which the soybeans were sufficiently immersed and allowed to stand at room temperature for 8 to 10 hours to obtain soybeans having a moisture content of 62% by weight.
Next, using a grinder pulverizer (trade name: Serendipeater, manufactured by Masuko Sangyo Co., Ltd.), it is pulverized with a clearance of 5 mm between the grindstones of the pulverizer at a rotation speed of 2500 to 3000 rpm, and an average particle diameter of 3 to 3 is obtained. A granular bean having a size of about 5 mm was obtained.
Furthermore, 20 kg of the granular beans are added with a grinder grinder (trade name: Serendipeater, manufactured by Masuko Sangyo Co., Ltd.) at a rotation of 2500 to 3000 rpm, with a clearance of 0.05 mm between the grindstones of the grinder. Then, the granulation treatment was sufficiently performed, and the legume foods of Examples 1 and 2 of the present invention as shown in Table 1 were obtained.

(Comparative example)
10 kg of dried soybeans are immersed in water in which the soybeans can be sufficiently immersed and allowed to stand at room temperature for 8 to 10 hours to produce soybeans having a water content of 62% by weight with a grinder grinder (trade name: selenium Using a dipiter, manufactured by Masuko Sangyo Co., Ltd., a granulation treatment was performed with a clearance of 0.05 mm between the grindstones of the pulverizer at a rotation of 2500 to 3000 rpm to obtain a legume foodstuff of a comparative example.

(Test method)
The moisture content ratio in soybeans used in Examples 1 and 2 and the comparative example was measured using a normal pressure heat drying method.
About the dispersibility of the component which concerns on beans, a legume foodstuff was observed with the microscope and the dispersion state of the component which concerns on beans was confirmed visually. A case where almost no agglomerates such as insoluble fibers are observed, and the components released from the beans are hydrated with moisture, and agglomerates are observed remarkably and the components are not sufficiently released from the beans. X. In addition, Example 1 and 2 and the photograph which concerns on a comparative example are shown in FIG.2 and 3 and FIG.
As for the flavor, samples of legumes were sampled, and the flavor and body taste of beans were suppressed, and the flavor and body taste of beans were evaluated as ○, and those with a strong flavor and flavor were evaluated as ×.

(Measurement result)
Table 1 shows the measurement results.

According to the measurement results in Table 1, both Examples 1 and 2 according to the present invention have better dispersibility and flavor than the comparative examples, and this is the moisture content of the beans before the granulation treatment It is judged that the ratio of 65% by weight or more greatly contributes.
As for dispersibility, as shown in the photograph of FIG. 1 of the comparative example, insoluble fibers and the like are gathered to form aggregates having a size of about 250 μm, and the components related to beans are not uniformly dispersed in water. The condition has been confirmed. In FIG. 2 of Example 1 and FIG. 3 of Example 2, such an aggregate is small, and even if the aggregate is present, the periphery of the aggregate is well hydrated with moisture. Therefore, the state where the critical region was obscured was observed.
In addition, regarding the flavor, when the water content ratio was 65% by weight or more, the blue odor and the sashimi were suppressed, and the flavor of soybean was rich.

(Acid value test)
The legume foodstuff of Example 2 (water 80% by weight) was tested for acid value characteristics.
Fill the airtight container with the legume ingredients of Example 2, sterilize at 120 ° C. for 25 minutes, store at room temperature and frozen, and analyze the acid state after 1 month and 6 months based on the standard fat and oil analysis It was measured by a test method (edited by the Japan Oil Chemists' Society).
The acid value was 2.11 after one month and 2.25 after 6 months in storage at room temperature, but 4.62 after 1 month and 5.72 after 6 months in freezing storage. The acid value was progressing rapidly. This is thought to be due to the fact that the water in the bean food material was frozen due to the frozen state, the hydrated state collapsed, and the components of the beans became easy to touch the air. It is understood that it is extremely effective.

As described above, according to the present invention, it is possible to provide a highly functional bean food material in which all components contained in beans are released, and the bean food material can be directly obtained from the beans in a simple manner. It is possible to provide a method for producing legume foodstuffs that can be obtained efficiently.
In addition, by using the legume food material, it is possible to provide a processed food that satisfies both the flavor and texture and has a high nutritional value.

Claims (8)

  The beans are pulverized in a state where the water content is 65% by weight or more based on the total weight of the components related to the beans and the water contained in the beans, and the components related to the beans are kept in a hydrated state. Bean ingredients characterized by being made.   The legume foodstuff according to claim 1, wherein the moisture content is 65 to 95% by weight.   The legume foodstuff according to claim 1 or 2, wherein the legume is soybean.   In producing the legumes ingredients according to any one of claims 1 to 3, after the beans are allowed to contain moisture so that the moisture content is 65% by weight or more, the beans are pulverized, A method for producing legume foodstuffs, wherein the ingredients related to legumes are treated so as to be maintained in a hydrated state.   5. The method for producing legumes according to claim 4, wherein the method of containing moisture includes a step of pulverizing the swollen beans.   6. The method for producing legume ingredients according to claim 5, wherein the method of containing water includes a step of heating and / or pressurizing the beans in water while immersing the granulated beans in water. The manufacturing method of the legume foodstuff characterized by these.   6. The method for producing legume foodstuffs according to claim 5, wherein the water-containing method performs pulverization treatment while adding water to the pulverized granular beans.   Processed food characterized by using the legume foodstuff according to any one of claims 1 to 3.

Images