TWI692309B - A processed product of bean seed coat and the preparation processes thereof - Google Patents

Abstract

Disclosed herein is a process for preparing a processed product of bean seed coat, comprising the following steps: mixing the bean seed coat with water and subjecting a homogenization treatment so as to obtain a seed coat paste; subjecting the seed coat paste to a heating treatment; and subjecting the heated seed coat paste to an enzymatic hydrolytic treatment with a single enzyme so as to obtain the processed product of bean seed coat, wherein the single enzyme is xylanase.

Description

Bean seed coat processing product and preparation method thereof

The invention relates to a processed product of bean seed coat and a preparation method thereof. The present invention also relates to a food product containing the seed coat processing product of the beans.

Bean paste fillings are commonly used fillings for Chinese pastries and desserts. During the preparation of bean paste fillings, due to the poor water holding capacity of bean pastes, adjustments are required by adding fat Texture to produce a smooth and dense mouthfeel. However, with the changes in modern eating habits and lifestyles, it is easy to consume too much fat to increase the risk of suffering from obesity, diabetes mellitus, cardiovascular disease and other related diseases, so it is less The oil diet has become a key target pursued by modern people. Therefore, in order to reduce the amount of fat added to the bean paste filling without affecting the taste of the bean paste filling, it is the research direction of this technical field to seek an appropriate filling substitute.

Dietary fiber is a plant-derived food component. The main component is polysaccharide and has good water retention. In addition, because dietary fiber cannot be digested and absorbed by the body without generating calories, it can also improve satiety and help control diet, and can adjust the gastrointestinal tract and prevent various chronic diseases. Try to use raw materials with high dietary fiber as a substitute for bean paste. For example, CN 101228936 B discloses a method for preparing a low-calorie bean paste filling. The method mainly includes: using sodium carbonate, sodium bicarbonate, or sodium hydroxide to perform alkali treatment on soybean dietary fiber, and then filtering and washing the alkali The treated soybean dietary fiber is de-alkali, and finally the de-alkaliized soybean dietary fiber is mixed with oil and sugar for frying.

CN 104323152 A discloses a method for preparing highly soluble soybean dietary fiber. The method mainly includes: dissolving okara in hot water and performing homogenization treatment, and then adding 0.8-1% cellulase, 0.5-0.7% Hemicellulase and 0.5-0.7% xylanase are treated with enzymatic hydrolysis at pH 4.3-4.8 and 50-60°C for 2-3 hours, followed by 110 The reaction was carried out at -120°C and 0.1-0.2 Mpa for 1 hour, and finally filtered and dried to prepare highly soluble soybean dietary fiber.

Although there have been reports in the above literature, there is still a need in the art to develop a method for preparing filling substitutes that can use low fat additions while having excellent texture and flavor to meet the needs of the industry.

Summary of the invention

Therefore, in the first aspect, the present invention provides a method for preparing a processed product of bean seed coat, which comprises the following steps: mixing the seed coat of the bean with water and performing a homogeneous treatment (homogenization treatment), so as to obtain a seed coat paste; subjecting the seed paste to a heat treatment; and subjecting the heat-treated seed paste to an enzymatic hydrolysis using a single enzyme, Thereby, a processed product of the seed coat of the beans is obtained, wherein the single enzyme is xylanase.

In a second aspect, the present invention provides a processed product of seed coats of legumes, which is prepared by using a method as described above.

In a third aspect, the present invention provides a food product comprising a processed product of seed coats of beans as described above.

The above and other objects, features and advantages of the present invention will become apparent after referring to the following detailed description and preferred embodiments.

Detailed description of the invention

It should be understood that if any previous case publication is cited here, the previous case publication does not constitute an acknowledgement that in Taiwan or any other country, the previous case publication forms a common Part of knowledge.

For the purpose of this specification, it will be clearly understood that the word "comprising" means "including but not limited to", and the word "comprises" has a corresponding meaning.

Unless otherwise defined, all technical and scientific terms used in this document have meanings commonly understood by those skilled in the art to which the present invention belongs. Those familiar with the art will recognize that many methods and materials similar or equivalent to those described herein can be used to implement the present invention. Of course, the invention is in no way limited by the methods and materials described.

In order to prepare filling substitutes that can use low fat additions while having excellent texture and flavor, the applicant tried various processing treatments on the seed coat of the beans and replaced the order of the treatment and the types of enzymes, and found that: The homogenization treatment, heat treatment and enzymatic hydrolysis treatment using xylanase of the seed coat in order can result in better texture and higher dietary fiber content, and is most suitable as a filling substitute.

Therefore, the present invention provides a method for preparing a processed product of a seed coat of beans, which comprises the following steps: mixing the seed coat of the beans with water and performing a homogenization treatment to obtain a paste; Heat treatment; and subjecting the heat-treated seed coat paste to an enzyme hydrolysis treatment using a single enzyme, thereby obtaining a seed coat processing product of the beans, wherein the single enzyme is xylanase.

According to the present invention, the legumes can be selected from the group consisting of: White Phoenix Bean ( Canavalia ensiformis ), Red Bean ( Phaseolus vulgaris ), Red Bean ( Vigna angularis ), Green Bean ( Vigna radiata ), Flower Bean ( Phaseolus coccineus ), Broad beans ( Vicia faba ), and their combinations. In a preferred embodiment of the present invention, the beans are white phoenix beans. In another preferred embodiment of the present invention, the bean is red bean.

According to the present invention, the weight ratio of the seed coat of the beans to water may be between 1:2 and 1:7. In a preferred embodiment of the present invention, the weight ratio of the seed coat of the beans to water is 1:2.

According to the present invention, the operation procedures and parameter conditions of the homogenization treatment fall within the professional qualities and routine techniques of those skilled in the art.

As used herein, the term "seed coat paste" means a smooth or semi-smooth and viscous flowable or extensible material obtained by mixing the seed coat of beans with water and homogenizing ( smooth or semi-smooth thick flowable or malleable material), which has a large amount of solids suspended in the liquid. According to the invention, the seed paste has a firmness ranging from 70 g to 170 g and a consistency ranging from 1700 g.sec to 3400 g.sec. Preferably, when the legume is white lentil, the resulting seed coat paste has a firmness ranging from 130 g to 170 g and a consistency ranging from 2900 g.sec to 3400 g.sec. When the bean is red bean, the obtained seed coat paste has a firmness ranging from 70 g to 110 g and a consistency ranging from 1700 g.sec to 2100 g.sec.

According to the present invention, the heat treatment can be carried out for 10 minutes to 30 minutes under a pressure falling within a range of 0.5 kg/cm ² to 1.5 kg/cm ² and a temperature falling within a range of 100°C to 130°C . In a preferred embodiment of the present invention, the heat treatment is carried out at a pressure of 1.055 kg/cm ² at 121°C for 15 minutes.

According to the present invention, the enzymatic hydrolysis treatment using xylanase can be carried out using techniques well known and commonly used by those skilled in the art. It can be understood that the operation conditions of the enzyme hydrolysis treatment will be further changed according to factors such as the ratio of the amount of the seed paste to the xylanase, so as to achieve the best hydrolysis effect. The selection of these operating conditions is routinely determined by those skilled in the art.

Preferably, the enzyme hydrolysis treatment is performed by using a xylanase in a content ranging from 0.5% (w/w) to 5% (w/w). In a preferred embodiment of the present invention, the enzyme hydrolysis treatment is performed using 2% (w/w) xylanase.

Preferably, the enzyme hydrolysis treatment is performed at a temperature falling within a range of 40°C to 65°C. In a preferred embodiment of the present invention, the enzyme hydrolysis treatment is carried out at a temperature of 50°C.

Preferably, the enzyme hydrolysis treatment is performed for 60 minutes to 180 minutes. In a preferred embodiment of the present invention, the enzyme hydrolysis treatment is carried out for 90 minutes.

The present invention also provides a processed product of seed coat of beans, which is prepared by using a method as described above.

According to the present invention, the processed product of the seed coat of legumes can be regarded as a food additive, which is added during the preparation of raw materials by a conventional method, or is added during the production of food, and is compatible with any edibility The materials are formulated into food products for human and non-human animal feeding.

Therefore, the present invention provides a food product comprising a processed product of seed coat of beans as described above.

According to the present invention, the types of food products include, but are not limited to: filling, pastry, snack, confectionery, cookies, spreads, and seasonings ( seasoning), fermented food, animal feeds, health foods, and dietary supplements.

Detailed description of the preferred embodiment

The present invention will be further described with respect to the following embodiments, but it should be understood that these embodiments are for illustrative purposes only, and should not be construed as limitations on the implementation of the present invention. EXAMPLES Example 1. Preparation of processed product of bean seed coat experimental materials: 1. Seed coats of Canavalia ensiformis and Phaseolus vulgaris used in the following experiments They were purchased from Zongyi Food Industry Co., Ltd. and Sanhaowu Co., Ltd. experimental method:

First, the seed coat of Baifengdou was dehydrated, and then the dehydrated seed coat was divided into 1 experimental group and 7 control groups (ie, control groups 1 to 7). After that, the seed coat of each group is processed as shown in Table 1 below.

The processing of the relevant experimental group was carried out according to the following steps: First, 150 g of dehydrated seed coat and 600 g of water were placed in a blender (purchased from Vitamix Total Nutrition Center, model Vitamix 5200 Blender ) And homogenization treatment for 30 seconds under the condition of a stirring intensity of 7, followed by the addition of 150 g of dehydrated seed coat and continued homogenization for 30 seconds, then 100 g of dehydrated Seed coat and continue to homogenize for 30 seconds. Finally, add 200 g of water (the ratio of the total weight of water added to the total weight of dehydrated seed coat is 2:1) and continue to homogenize for 1 minute. Thus, a seed coat paste of Baifeng beans was obtained. After that, the obtained seed coat paste was placed in a horizontal autoclave (purchased from Dongming Instrument Co., Ltd., model TM-322) and subjected to heat treatment at 121°C under a pressure of 1.055 kg/cm ² for 15 minutes. . After cooling, 2% (w/w) of xylanase (purchased from Novozymes) was added, followed by enzymatic hydrolysis treatment at 50°C for 90 minutes and then at 95°C The heating was carried out for 15 minutes in order to inactivate the xylanase.

For the processing of control group 1, only the homogenization process according to the above experimental group was carried out.

The processing of the control group 2 is generally performed with reference to the steps of the experimental group above, with the difference that no heat treatment is performed.

The processing of the control group 3 is generally carried out with reference to the steps of the above experimental group, the difference is that the seed paste is first subjected to enzyme hydrolysis treatment, followed by heat treatment.

The processing of the control group 4 is generally carried out with reference to the steps of the experimental group above, with the difference that the enzyme hydrolysis treatment is not performed.

The processing of the control group 5 was generally carried out with reference to the steps of the experimental group above, with the difference that the 2% (w/w) cellulase (purchased from Novozymes) was used instead of wood polymer Sugar enzyme.

The processing of the control group 6 is generally carried out with reference to the steps of the experimental group above, with the difference that the xylanase, cellulase, hemicellulase (hemicellulase) is 2% (w/w) ), arabanase (arabanase) and β-glucanase (β-glucanase) composed of a complex enzyme (purchased from Novozymes) to replace xylanase.

The processing of the control group 7 is generally carried out with reference to the steps of the experimental group above, with the difference that it is composed of xylanase, cellulase and hemicellulase at 2% (w/w) To replace xylanase (combined from Novozymes).

Finally, the processed products of each group were concentrated in a one-gas heating cooking mixer (purchased from Zhongsheng Machinery Co., Ltd., model CS-235GSF) for 30 minutes, thereby obtaining seed coats of each group Processed products. Table 1. Processing methods of each group and types of enzymes used

In addition, the seed coat of Hongyundou was dehydrated, and then the dehydrated seed coat was divided into an experimental group and 7 control groups (ie, control groups 1 to 7). Afterwards, the seed coat of each group is processed according to the method described above for the seed coat of Baifengdou. Texture Example 2. legume seed products Pijia embodiment of the present invention Analysis (texture analysis)

In this embodiment, the applicant compares the differences in average particle size, firmness and consistency of each group of seed coat processing products prepared according to Example 1 above. Experimental method: A. Sensory evaluation of texture:

The seed coat processed products of the experimental group and each control group according to the white phoenix beans obtained in Example 1 above were provided to the reviewers, and after touching the seed coat processed products, the reviewers recorded their textures respectively. In addition, the seed coat processing products of the experimental group based on the red snap bean obtained in Example 1 above and the respective control groups were also used for the same experiment. B, Determination of average particle diameter:

According to the experimental group and control group 1 and 4 to 6 of the seed coat processing products of the white phoenix beans obtained in Example 1 above, a particle size analyzer (model LS 13 320, brand Beckman Coulter) was used to average the particles. Diameter measurement. In addition, the experimental group and the control group 1 and 4 to 6 of the seed coat processing products according to the red snap bean obtained in Example 1 above were also used for the same experiment. C. Determination of firmness and consistency:

結果： A、 質地感官品評： The seed coat processing products of the experimental group and the control groups 1 to 4, 6, and 7 based on the white phoenix beans obtained in Example 1 above are referred to Sabanis D. et al . (2011), Food Sci. Technol. Int ., 17: The method described in 279-291 uses a texture analyzer (available from Stable Micro System Ltd, Model TA-XT2) to determine the firmness and consistency. In addition, the seed coat processing products of the experimental group and the control groups 1, 4 and 6 according to the red snap bean obtained in Example 1 above were also used to perform the same experiment. The operating conditions of the texture analyzer are shown in Table 2 below. Table 2. Operating conditions of texture analyzer

Results: A. Texture sensory evaluation:

The results measured in this experiment are shown in Table 3 below. Table 3. Texture characteristics of processed products of various groups of seed coats

As can be seen from Table 3, no matter whether it is Baifengdou or Hongyundou, only the seed coat processed products of the experimental group showed dense, fine and smooth characteristics, which means that after homogenization treatment, heat treatment or further use of cellulase or compound Neither of the enzyme hydrolysis treatments of enzymes can improve the texture characteristics of the processed product of the seed coat. Relatively, the enzymatic hydrolysis treatment using xylanase after homogenization treatment and heat treatment in sequence can effectively improve the texture characteristics. B, Determination of average particle diameter:

The results measured in this experiment are shown in Table 4 below. Table 4. Average particle size of processed products of various groups of seed coats

It can be seen from Table 4 that whether it is Baifengdou or Hongyundou, the particle size of the control group 4 is slightly reduced compared with the control group 1, which means that heat treatment after homogenization treatment can effectively reduce the seed coat The particle size of the processed product. Compared with the control group 4, the experimental group and the control group 5 and 6 have a significant reduction in particle size, and the experimental group has the lowest particle size, which means: in order to perform homogenization treatment and heat treatment Subsequent enzymatic hydrolysis treatment can further reduce the particle size of the processed product of the seed coat, and the effect of using a single enzyme is unexpectedly superior to that of compound enzymes, and the effect of using xylanase is superior to that of cellulase. C. Determination of firmness and consistency:

The results measured in this experiment are shown in Table 5 below. Table 5. The firmness and consistency of the processed products of various groups of seed coats

It can be seen from Table 5 that in terms of the consistency of the white phoenix beans, compared with the control group 1, the consistency of the control group 2 and the control group 4 is increased, which means that the enzyme hydrolysis treatment or heating is performed after the homogenization treatment Treatment can effectively increase the consistency of the processed product of seed coat. In addition, the consistency of the control group 4 is lower than that of the experimental group, and the consistency of the control group 2 is higher than that of the control group 3, which means that: enzymatic hydrolysis treatment can be performed after sequential homogenization treatment and heating treatment To increase the consistency of the processed product of the seed coat, in contrast, the homogenization treatment and the enzymatic hydrolysis treatment followed by heat treatment will reduce the consistency of the processed product of the seed coat. Furthermore, the consistency of control group 6 and control group 7 is not only lower than that of the experimental group, but also lower than that of the control group 4, which means: after sequential homogenization treatment and heat treatment, enzyme hydrolysis treatment It does not necessarily improve the consistency of the processed product of the seed coat. The enzyme hydrolysis treatment using the compound enzyme will reduce the consistency of the processed product of the seed coat. In contrast, the enzyme hydrolysis treatment using the xylanase can effectively increase the consistency of the processed product. As for the firmness of White Phoenix Bean, the experimental results of the experimental group and the Control Group 1, 4, 6, and 7 are similar to those of the White Phoenix Bean.

As for the red bean, the experimental results of the solidity and consistency between the experimental group and the control groups 1, 4 and 6 are similar to those of the Baifeng bean.

Based on the above experimental results, homogenization treatment, heating treatment and enzymatic hydrolysis treatment using xylanase on the pulse seed coat in sequence can result in processed products with better texture. Example 3. Determination of the total dietary fiber content of the processed bean seed coat of the present invention

In this example, the applicant further compared the differences in the total dietary fiber content of the seed coat processing products of the experimental group and the control group 6 of red bean prepared in Example 1 above. experimental method:

The total dietary fiber weight in the seed coat processing product of the experimental group and the control group 6 of the red snap bean obtained in Example 1 above was using a Megazyme Total Dietary Fiber Analysis Kit (purchased from Megazyme International Ireland Ltd, article number K-TDFR-100A) and measured according to the standard method AOAC 985.29 of the Association of Official Agricultural Chemists (AOAC) in the United States.

In addition, these two groups of seed coat processed products also have the water content measured according to the standard method CNS 5033 N6114 of the Chinese National Standards (CNS) in Taiwan, and the solid content is calculated accordingly Content (solid matter).

After that, the total dietary fiber weight measured by each group is divided by the solid content measured by each group, thereby calculating the total dietary fiber content (g/100g dry weight) of the seed coat processing product of each group. result:

The results measured in this experiment are shown in Table 6 below. Table 6. Total dietary fiber content of processed products of seed coats of each group

It can be seen from Table 6 that in the process of homogenizing, heating and enzymatic hydrolysis treatment of the seed coat of red snap bean in sequence, the dietary fiber content of the processed product of the seed coat prepared by the enzymatic hydrolysis treatment of xylanase was unexpectedly Higher than the use of complex enzymes.

All patents and documents cited in this specification are incorporated by reference in their entirety. In case of conflict, the detailed explanation of this case (including definitions) will prevail.

Although the present invention has been described with reference to the specific specific examples described above, obviously many modifications and changes can be made without departing from the scope and spirit of the present invention. It is therefore intended that the present invention is limited only as indicated by the scope of the patent application attached to the text.

Claims (9)

A method for preparing a seed skin processed product of a legume, which comprises the following steps: (a) mixing the seed skin of the legume with water and performing a homogenization treatment to obtain a skin paste; (b) allowing the skin paste to proceed A heat treatment; and (c) subjecting the heat-treated seed coat paste to an enzyme hydrolysis treatment using a single enzyme, thereby obtaining a seed coat processed product of the beans, wherein the single enzyme is xylanase. The method of claim 1, wherein the legume is selected from the group consisting of: white peas, red beans, red beans, mung beans, pinto beans, fava beans, and combinations thereof. The method according to claim 1, wherein the weight ratio of the seed coat of the beans to water is between 1:2 and 1:7. The method according to claim 1, wherein the heat treatment is performed under a pressure falling within a range of 0.5kg/cm ² to 1.5kg/cm ² and a temperature falling within a range of 100°C to 130°C 10 minutes to 30 minutes. The method according to claim 1, wherein the enzyme hydrolysis treatment is performed by using a xylanase in a content falling within a range of 0.5% (w/w) to 5% (w/w). The method according to claim 1, wherein the enzyme hydrolysis treatment is performed at a temperature falling within a range of 40°C to 65°C. The method of claim 1, wherein the enzyme hydrolysis treatment is performed for 60 minutes to 180 minutes. A processed product of seed coats of legumes, which is prepared by using the method as described in any one of claims 1 to 7. A food product comprising a seed coat processed product of beans as in claim 8.