JPWO2005051099A1 - Legume ingredients, production method thereof, and processed foods using the legume ingredients - Google Patents
Legume ingredients, production method thereof, and processed foods using the legume ingredients Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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Abstract
豆類に含まれる全ての成分を放出させた機能性の高い豆類食材を提供し、また、当該豆類食材を豆類から直接簡易な方法で、効率よく得られる豆類食材の製造方法を提供する。さらに、当該豆類食材を用いて風味及び食感ともに満足でき、栄養価の高い加工食品を提供する。豆類に係る成分と豆類に含有させた水との総重量に対し、水分の含有比率が65重量%以上、好ましくは65〜95重量%となる状態で、当該豆類を解粒処理し、豆類に係る成分が水和状態に保持されることを特徴とする豆類食材である。また、当該豆類食材を製造するにあたり、豆類に水分の含有比率が65重量%以上となるように水分を含有させた後、当該豆類を解粒処理して、豆類に係る成分が水和状態に保持されるよう処理したことを特徴とする豆類食材の製造方法である。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
本発明は、豆類食材及びその製造方法、並びに当該豆類食材を用いた加工食品に関し、特に大豆等の豆類に含まれる全ての成分を放出させた機能性の高い豆類食材、及び簡易な方法で得られる豆類食材の製造方法、並びに当該豆類食材を用いて風味及び食感ともに満足でき、栄養価の高い加工食品に関する。 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.
コレステロールの摂取を抑制したり、動物性食品、例えば卵に対してアレルギーを有していたりする場合には、これらの成分を含む食品の摂取を低減させる必要があり、これらの動物性食品を用いない代替加工食品の開発が求められている。 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.
おからからペースト状の食材を製造する方法は、特開平8−266240号や特開平10−99037号公報等に記載されており、具体的には、特開平8−266240号には、おからに、温水と調味料を混合し、次いで磨砕してペーストを得ることが開示されている。
しかしながら、おからは、それ自体が蛋白質や油脂などの高い栄養素を含む豆乳を絞った残渣であることから、栄養価が低い上、風味が低下し、更にはペースト状にした場合でもぱさつき感が残るため食感が良くないという欠点を有している。
また、豆類から直接ペーストを得るものではなく、おからが出発物質となっているため、ペーストを得るための工程がおからの製造を経なければならず、複雑である。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.
また、特開平10−99037号公報には、脱皮、脱胚軸した、実質的に吸水膨張していない大豆を、アルカリを添加した熱水中に一定条件のもと、浸漬加熱し、破砕することにより大豆食品素材を製造する方法が開示されている。 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.
この方法によれば、大豆の大部分を利用できることから、栄養価の高い加工食品が期待されるが、脱皮、脱胚軸工程が必要となるため製造方法が複雑化する上、破砕して得られた大豆食品素材も餡やマッシュポテトなどの用途が中心であり、卵の代替としてマヨネーズ様食品などに用いた場合には、これらの大豆食品素材の乳化力が卵黄と比較して低いため、別途、増粘性多糖類、オリゴ糖類、レシチン、脂肪酸モノグリセリド、脂肪酸ポリグリセリド、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステルなどの乳化剤の添加が不可欠となる。 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.
一方、卵を用いないで、卵代替加工食品を得ることが特開2002−119260号に開示されており、具体的には、スクランブルエッグ様食品の製造方法が記載されている。また、特開2002−17292号には濃縮豆腐を用いたマヨネーズ様食品の製造方法が記載されている。
しかし、豆類から直接得られた豆類ペーストを使用した加工食品は開示されておらず、更にマヨネーズ様食品については何ら示唆もなく、現在まで、卵黄の代わりに、豆類ペーストを用いてマヨネーズ様食品を得る技術は、全くない。
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.
本出願人は、特願2002−158552号(出願日平成14年5月31日)において、豆類から直接得られる豆類ペーストを提案し、しかも当該豆類ペーストが、従来のものと比較し格段に高い乳化力を有し、卵黄の代替食材として利用価値の高いものであることを開示した。
本出願人は、上記特許出願に係る研究を更に発展させるべく、鋭意研究を重ねた結果、豆類に係る成分が全て水分中に放出されるための条件を特定し、本発明を成すに至ったものである。
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.
本発明は、豆類に含まれる全ての成分を放出させた機能性の高い豆類食材を提供することであり、また、当該豆類食材を豆類から直接簡易な方法で、効率よく得られる豆類食材の製造方法を提供することである。
さらに、本発明の他の目的は、当該豆類食材を用いて風味及び食感ともに満足でき、栄養価の高い加工食品に関する。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.
本発明者は、上記課題を達成するため研究した結果、豆類をそのまま水分に浸漬して膨潤させただけでは足りず、一定の重量割合の水分を豆類に含有させ、解粒処理を行うことで、豆類の係る全ての成分を水中に放出させ、放出された成分が水和状態を保持していることを見出し、本発明を達成するに至った。 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.
請求項1に係る発明は、豆類に係る成分と豆類に含有させた水との総重量に対し、水分の含有比率が65重量%以上となる状態で、当該豆類を解粒処理し、豆類に係る成分が水和状態に保持されることを特徴とする豆類食材である。 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.
また、請求項2に係る発明は、請求項1に記載された豆類食材において、水分の含有比率が65〜95重量%であることを特徴とする豆類食材である。 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.
また、請求項3に係る発明は、請求項1又は2に記載された豆類食材において、上記豆類が大豆であることを特徴とする豆類食材である。 The invention according to claim 3 is the legume food according to claim 1 or 2, wherein the legume is soybean.
また、請求項4に係る発明は、請求項1乃至3のいずれかに記載された豆類食材を製造するにあたり、豆類に水分の含有比率が65重量%以上となるように水分を含有させた後、当該豆類を解粒処理して、豆類に係る成分が水和状態に保持されるよう処理したことを特徴とする豆類食材の製造方法である。 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.
また、請求項5に係る発明は、請求項4に記載された豆類食材の製造方法において、水分を含有させる方法が、膨潤した豆を粉砕処理する工程を含むことを特徴とする豆類食材の製造方法である。 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.
また、請求項6に係る発明は、請求項5に記載された豆類食材の製造方法において、水分を含有させる方法が、粉砕処理を行った粒状豆を水に浸漬しつつ水中の豆に加熱及び/又は加圧処理する工程を含むことを特徴とする豆類食材の製造方法である。 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.
また、請求項7に係る発明は、請求項5に記載された豆類食材の製造方法において、水分を含有させる方法が、粉砕処理を行った粒状豆に水を添加しながら解粒処理を行うことを特徴とする豆類食材の製造方法である。 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.
また、請求項8に係る発明は、請求項1乃至3のいずれかに記載された豆類食材を用いたことを特徴とする加工食品である。 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.
本発明に係る豆類食材は、豆類に含まれる全ての成分を水中に放出させて、水和状態を保持しているため、親油性、親水性、乳化性、更には不溶性繊維の分散性に富むなど、高い機能性を有している。
しかも、豆類に水を含有させて解粒処理を行うという、豆類から直接簡易な方法で、効率よく豆類食材を製造することが可能となる。
さらに、当該豆類食材は、上述のような高い機能性を有するだけでなく、風味及び食感ともに満足でき、栄養価も高いため、多様な加工食品に適用することも可能となるなど、優れた効果を有する。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.
本発明を好適例をあげて説明するが、これらに限定されるものではない。
本発明の豆類食材は、豆類に係る成分と豆類に含有させた水との総重量に対し、水分の含有比率が65重量%以上、好適には65〜95重量%となるように水分を含有(添加も含む)させた豆類を原料とし、当該豆類を解粒処理し、豆類に係る成分が水和状態に保持されるものである。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.
水分含有量が、65重量%より少ないと、豆類を解粒処理しても、水分中に豆類に係る全ての成分が放出されず、親水性や分散性などが低下し、食感も悪く、大豆臭も強くなる。また、95重量%より多い場合には、清涼飲料水などの液状食品の原料としての利用に用途が限定される上、栄養価も低下するため、豆類食材としての商品価値が低い。
ここで、「解粒処理」とは、豆類を形成する外皮、細胞間の接着物質、細胞膜などを破壊し、細胞質成分と共にこれらを構成する成分が水中に放出可能な状態に細分化することを意味する。また、「水和状態」とは、豆類に係る成分が水中で均質に分散している状態を意味する。水和状態が維持することにより、酸価を抑制され、長期間に渡り良好な品質を保持することが可能となる。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.
本発明に使用できる豆類には、うずら豆、アズキ豆、金時豆、ソラマメ、えんどう豆、ささげ、インゲン豆、大豆等の任意の豆類を用いることができる。
豆類の外皮、胚芽、細胞間の接着物質(プロトペクチン)、細胞膜などには、セルロース、ヘミセルロースなどの不溶性繊維、ペクチン、ペクチン酸などの水溶性繊維などが多く含まれている。また、豆類の細胞質には、ペクチンなどの水溶性繊維、たんぱく質、炭水化物、レシチンなどの脂質などが多く含まれている。
豆類を解粒処理することにより、これらの豆類に係る成分が水中に放出され、不溶性繊維は分散性を、水溶性繊維は親水性(保水性や離水防止性)及び粘性を、更に、脂質は親油性や乳化性を高めるために、各々が寄与することとなり、分散性、親水性、親油性、乳化性などの種々の機能が優れた、高機能性の豆類食材を得ることが可能となる。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. .
通常、乾燥した大豆等の水分含有比率は10重量%程度であり、常温中に1日間、水に浸漬して膨潤させた場合でも、60重量%程度にしか水分含有比率が上昇しない。
しかし、かかる程度の水分含有率を有する豆類を解粒処理しても、当該豆類からは豆類に係る成分が水中で均質に分散している水和状態を得ることができない。
図1に、水分含有比率が62重量%の大豆を解粒処理した豆類食材を、顕微鏡で観察した様子を示す。250μm程度の大きさの凝集体が形成されており、水中に豆類に係る成分が均質に分散されていないことを示している。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.
豆類を直接解粒処理して、豆類に係る成分が水和状態に保持されるためには、豆類に含有される水分量がきわめて重要な要素であり、具体的には、豆類に含有される水分量は65重量%以上、好ましくは、65〜95重量%である必要性を有する。 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.
本発明の一例においては、水に浸漬させていない通常の乾燥状態の豆類を直接粉砕して、粒状豆類を形成させ、当該粒状豆類に水を添加して、更には必要に応じて加熱・加圧処理を施すことで、水分含有量を上記本発明の範囲まで高めることが可能である。また、加熱・加圧処理することで、水分含有率が上記本発明の範囲に入るように調整される時間を短縮することができる。
さらに、前記粒状豆に水を添加する方法は、前記粒状豆を水に浸漬したり、解粒処理をしながら水を添加する方法を用いることも可能である。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.
好ましくは、本発明の他の例において、豆類の水分含有比率を高めるため、水分に浸漬させて膨潤させた豆を、一度、粉砕処理を行うことにより粗い粒状豆を形成し、該粒状豆に再び水を添加して、更には必要に応じて加熱・加圧処理を付加することで、水分含有比率を65重量%以上に高めることが望ましい。前記粒状豆に水を添加する方法は、上記した方法を用いることができる。 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.
この粒状豆に水を添加する方法を用いる場合には、豆類内の細胞組織が破壊されず、水中に細胞内の養分が流出することもなく、高い栄養価を有する豆類食材が得られる。しかも、細胞膜の持つ浸透圧効果を利用して、豆類の水分含有比率を所定の値に制御することが簡易にでき、期待する豆類食材を容易に得ることができる。 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.
即ち、上記例においては、一旦、豆類を膨潤させ、豆類に弾力性を付与した状態で粉砕することにより、豆類内の細胞を壊さず、細かな粒状態を形成できる。複数の細胞の集合体である粒状豆は、粉砕前と比較して格段に単位体積当りの表面積が増加しているため、より多くの水分を吸収し、所定の水分含有量を確保することができる。
なお、豆類食材の水分含有比率を調整するには、豆類の水分含有比率を65重量%以上に調整して解粒処理を行い、その後に加水又は脱水処理を行うことにより、所要の水分含有比率を得ることも可能である。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
このようにして、65重量%以上の水分含有量を付与した豆類を解粒処理することで、豆類から直接豆類食材を形成することができる。解粒処理では、豆類を摩砕、切断、破砕、擂潰などの処理を単独あるいは複合して行うことにより、豆類に係る成分が全て水中に放出されるように、豆類の形状を破壊する。かかる解粒処理により、豆類に含まれる水溶性繊維であるペクチンなどの水可溶性多糖類が放出され、これが水和して、豆類食材に親水性や粘性を付与する。また、当該成分中の不溶性繊維は、細分化され食材中に均質に分散されるため、豆類食材の分散性が向上する。さらに、脂質が放出され食材中に均質に分散されるため、豆類食材の親油性や乳化性が向上することとなる。そして、このような豆類食材は、豆類から直接得ることができる。 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.
本発明に係る豆類食材においては、豆類に係る全ての成分が水中に放出され、かつ均質に分散しているため、上述のように分散性、親水性、親油性、乳化性などの種々の優れた特性を発揮するだけでなく、豆類食材特有の青臭みやえぐみが抑えられると共に、豊かな風味とこく味を具備するため、多様な加工食品に利用することが可能となる。
なお、水分含有比率を65〜95重量%、好ましくは75〜95重量%に調整することにより、先の特許出願(特願2002−158552号)でも開示したように、豆類食材は、適度な粘性を有し自己形状の保持能力があるため、調理等に利用し易いばかりでなく、適度な食感・風味も有しており、食材として最適な状態といえる。
しかも、これらの豆類食材は、水分含有比率を調整することにより、卵黄に近い乳化力を有する。乳化力が向上する理由としては、豆類内のすべての成分が解粒処理により外部に放出されることから、豆類中に含有されるレシチンの乳化力が発揮される。これにより、例えば、マヨネーズ様食品等の加工食品に利用する場合でも、卵黄の代わりに使用して、増粘性多糖類などの乳化剤を添加する必要が無く、又は使用する場合でも従来より少量で済むため、より健康志向に適合した加工食品を提供することができる。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.
本発明に係る加工食品としては、本発明の豆類食材が、分散性、親水性、親油性、乳化性などの高機能性を有しているため、以下のような加工食品に適用することが可能となる。
(1)滑らかな食感が必要な食品
ホットケーキ、アイスクリーム、ゼリー、プリン、和菓子、各種スナック菓子、清涼飲料水などの加工食品の原料として使用可能である。
(2)離水防止による美味しい食品
パン、麺類、ハンバーグ、餃子などに利用されている離水防止剤の代替品として使用が可能である。これにより、パンや麺類は小麦粉の劣化が抑えられ、新鮮な味を維持することが可能である。しかも、パンの製造では乳化剤を必要としない利点もある。ハンバーグや餃子では、肉汁のロスが無くジューシーで美味しくなる。
(3)粘性を必要とする食品
カレー、スープ、ジャムなどの増粘剤の代替品として使用可能である。
(4)乳化食品
マヨネーズ、ドレッシングなどの乳化作用が必要な乳化食品に使用が可能である。なお、豆類食材の水分含有比率を調整することにより、卵黄に近い乳化性を付与することも可能であるため、卵黄の代替食材として用いることにより、卵黄に含まれるコレステロールや卵アレルギー問題を回避することができ、また低脂肪、低カロリーな加工食品を提供することが可能となる。
(5)大豆素材食品
全粒豆腐、全粒豆乳などの大豆加工品の原料として使用可能である。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.
以下に、本発明を実施例により示す。以下の実施例を用いて本発明の効果を一層明確にするが、これらは例示であり、本発明の技術的範囲は、これらの実施例に限定されるものではない。
実施例においては、豆類として大豆を用いたものを示す。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.
(実施例1及び2)
乾燥した大豆10kgを、大豆が充分に浸漬される水に浸漬し、常温状態で、8〜10時間に渡り静置して、水分含有比率が62重量%の大豆を得た。
次にグラインダー粉砕機(商品名:セレンディピター、増幸産業(株)製)を用い、2500〜3000rpmの回転で当該粉砕機の砥石間のクリアランス5mmで粉砕して粒状化し、平均粒状径3〜5mm程度の大きさの粒状豆を得た。
更に当該粒状豆20kgを、グラインダー粉砕機(商品名:セレンディピター、増幸産業(株)製)を用い、2500〜3000rpmの回転で当該粉砕機の砥石間のクリアランス0.05mmとして、水を添加しながら解粒処理を十分に行い、表1に示すような本発明の実施例1及び2の豆類食材を得た。(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.
(比較例)
乾燥した大豆10kgを、大豆が充分に浸漬できる水に浸漬し、常温状態で8〜10時間に渡り静置して、水分含有比率が62重量%の大豆を、グラインダー粉砕機(商品名:セレンディピター、増幸産業(株)製)を用い、2500〜3000rpmの回転で当該粉砕機の砥石間のクリアランス0.05mmとして、解粒処理を行い比較例の豆類食材を得た。(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.
(試験方法)
実施例1及び2、並びに比較例で用いた大豆中の水分含有比率を、常圧加熱乾燥法を用いて測定した。
豆類に係る成分の分散性については、豆類食材を顕微鏡で観察し、豆類に係る成分の分散状態を目視で確認した。不溶性繊維などの凝集体がほとんど見られず、豆類から放出された成分が水分と水和しているものを○、凝集体が顕著に観察され、豆類から成分が充分に放出されていないものを×とした。なお、実施例1及び2、並びに比較例に係る写真を、図2及び3、並びに図1に示す。
風味については、豆類食材を試食し、青臭さやえぐみが抑制され、豆類の風味とこく味が感じられるものを○、青臭さやえぐみが強いものを×として評価した。(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 ×.
(測定結果)
表1に測定結果を示す。(Measurement result)
Table 1 shows the measurement results.
表1の測定結果により、本発明に係る実施例1及び2については、いずれも、比較例と比較して、分散性及び風味が良好であり、これは、解粒処理前の豆類の水分含有比率が65重量%以上であることが、大きく寄与していると判断される。
分散性については、比較例の図1の写真に示すように、不溶性繊維などが集まり、250μm程度の大きさの凝集体を形成しており、水中に豆類に係る成分が均質に分散されていない状態が確認された。実施例1の図2及び実施例2の図3においては、このような凝集体が小さくなっており、しかも、凝集体が存在しても、凝集体の周囲が水分と良く水和しているため、臨界領域が不明瞭化している状態が観察された。
また、風味についても、水分含有比率が65重量%以上のもにおいては、青臭さやえぐみが抑えられ、大豆の風味が豊かであった。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.
(酸価試験)
上記実施例2(水分80重量%)の豆類食材について、酸価特性の試験を行った。
実施例2の豆類食材を気密性容器に充填し、120℃で25分間殺菌を行い、常温と冷凍の2種類で保管し、1ヶ月後及び6ヵ月後の酸価の状態を、基準油脂分析試験法(日本油化学会編)にて測定した。
酸価値は、常温保存では、1ヶ月後2.11,6ヵ月後2.25であったのに対し、冷凍保存では、1ヵ月後4.62,6ヵ月後5.72となり、冷凍保存において、酸価が急速に進んでいた。これは、冷凍状態により、豆類食材中の水分が凍結し、水和状態が崩れ、豆類の成分が空気に触れ易くなったためと考えられ、水和状態の維持が酸価を抑制する上で、極めて有効であることが理解される。(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.
以上のように、本発明によれば、豆類に含まれる全ての成分を放出させた機能性の高い豆類食材を提供することが可能であり、また、当該豆類食材を豆類から直接簡易な方法で、効率よく得られる豆類食材の製造方法を提供することが可能となる。
しかも、当該豆類食材を用いることにより、風味及び食感ともに満足でき、栄養価の高い加工食品を提供することができる。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.
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JP3597083B2 (en) * | 1999-07-09 | 2004-12-02 | 日清オイリオグループ株式会社 | Production method of mayonnaise-like food |
JP3380510B2 (en) * | 2000-01-31 | 2003-02-24 | オリエンタル酵母工業株式会社 | New paste food |
JP2001346532A (en) * | 2000-06-08 | 2001-12-18 | Sato Hiroyuki | Method for producing soybean-containing noodle |
JP3694271B2 (en) * | 2001-04-27 | 2005-09-14 | ユーシーシー上島珈琲株式会社 | Method for producing powder regular coffee |
JP2004000041A (en) * | 2002-05-31 | 2004-01-08 | Isyokudougensya Co Ltd | Pulse paste and manufacturing method therefor, processed foodstuffs made by using this pulse paste |
-
2004
- 2004-11-26 JP JP2005515804A patent/JPWO2005051099A1/en active Pending
- 2004-11-26 WO PCT/JP2004/017550 patent/WO2005051099A1/en active Application Filing
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS60262562A (en) * | 1984-06-07 | 1985-12-25 | Tsugio Shishido | Production of pasty processed food of soybean main raw material |
JPS6125454A (en) * | 1984-07-16 | 1986-02-04 | Toru Hara | Production of bean curd noodle |
JP2000270799A (en) * | 1999-03-25 | 2000-10-03 | Hideo Tsuyuki | High-pressure treatment of soybean for raw material for miso |
JP2002095433A (en) * | 2000-09-22 | 2002-04-02 | Takai Seisakusho:Kk | Method for producing soya milk, bean curd and their fabrication product |
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