Manufacturing method of bean paste

Abstract

The present invention provides a method for producing bean paste having excellent water retention, preferably having excellent water retention and also having good taste, flavor, etc. The method for producing bean paste includes, in this order, a heating step in which raw beans are boiled and / or steamed to obtain heat-treated beans, a crushing step in which the heat-treated beans and sugar are crushed to obtain a crushed product, and a pressure homogenizer treatment step in which the crushed product is treated using a pressure homogenizer.

Description

[Technical field]

[0001] The present invention relates to a novel method for producing bean paste, particularly to a method for producing bean paste which is suppressed in syneresis and has excellent water retention, and more particularly to a method for producing bean paste which is suppressed in syneresis, has excellent water retention and is good in taste, flavor, etc. [Background technology]

[0002] Bean paste is widely used as a basic ingredient in Japanese and Western confectioneries. A common method for producing it is to select beans such as azuki beans that are uniform in size and other properties, remove impurities, wash them, soak the washed beans in water overnight (reconstituted), heat the beans with a sufficient amount of water while discarding the cooking liquid during this time (astringent removal), continue heating and drain the cooking liquid when the beans become soft, then add water and mash to remove the seed coat (sieving), separate fine seed coats and the like (sieving), soak in water and dehydrate, add sugar to the raw bean paste obtained, heat while stirring, and knead (kneaded bean paste).

[0003] It is known that the bean paste obtained by the conventional manufacturing method has a problem in terms of storage stability. That is, it is known that as time passes after production, the moisture in the bean paste is released to the surface (syneresis), which deteriorates the texture and appearance, and makes it easier for microorganisms to grow.

[0004] Conventionally, methods for suppressing the above-mentioned syneresis have been proposed, such as a method for producing bean paste by adding processed starch, thickening polysaccharides, micronized cellulose, cellulose nanofiber, highly saccharified reduced starch syrup, etc. to the raw beans (e.g., Patent Document 1). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 10-165102 Summary of the Invention [Problem to be solved by the invention]

[0006] As mentioned above, conventional research and development on methods for suppressing syneresis of bean paste has focused on the types of additives, and there has been almost no research and development focused on the manufacturing process or equipment for the bean paste. [Means for solving the problem]

[0007] In view of these circumstances, the inventors of the present invention have conducted extensive research with a view to suppressing syneresis of bean paste and increasing its water retention. As a result, they have unexpectedly discovered that a method for producing bean paste comprising, in this order, a heating step in which raw beans are boiled and / or steamed to obtain heat-treated beans, a grinding step in which the heat-treated beans and sugar are ground to obtain a ground product, and a pressure homogenizer treatment step in which the ground product is treated using a pressure homogenizer, can suppress syneresis of bean paste and improve its water retention.

[0008] It was not known at all before that the water retention of bean paste can be improved by a manufacturing method including a process of treating the bean paste using a pressure homogenizer, and this is a new discovery made by the present inventors. Moreover, a pressure homogenizer is a device for treating liquids, and it was not even known that it was used to manufacture a material with low fluidity such as bean paste. That is, a pressure homogenizer is a device for treating liquids, as is widely used, for example, for homogenizing milk, and the common knowledge of those skilled in the art is that materials with semi-solid properties such as bean paste are excluded from the objects to be treated by a pressure homogenizer. In the course of intensive research into a manufacturing method capable of suppressing the syneresis of bean paste, the present inventors came up with the idea of ​​using a pressure homogenizer, contrary to such common technical knowledge, and as a result of further investigation, they unexpectedly found that bean paste with excellent water retention can be obtained by carrying out a pressure homogenizer treatment process together with a grinding process in which heat-treated beans and sugar are ground to obtain a ground product. Furthermore, the inventors have unexpectedly found through their investigations that the bean paste obtained by the newly discovered manufacturing method has good taste and flavor, and is therefore of much higher commercial value than conventional products.

[0009] The present invention provides the following [1] to [8]. [1] The method for producing bean paste includes, in this order, a heating step in which raw beans are boiled and / or steamed to obtain heat-treated beans, a crushing step in which the heat-treated beans and sugar are crushed to obtain a crushed product, and a pressure homogenizer treatment step in which the crushed product is treated using a pressure homogenizer. [2] The method for producing bean paste described in [1], wherein the treatment pressure in the pressure homogenizer treatment step is 20 MPa or more. [3] The method for producing bean paste described in [1], wherein the treatment pressure in the pressure homogenizer treatment step is 25 MPa or more. [4] The method for producing bean paste according to any one of [1] to [3], wherein the pulverized material has a Brix value of 30 to 75. [5] The method for producing bean paste according to any one of [1] to [4], further comprising a soaking step, the soaking step, the heating step, the crushing step, and the pressure homogenizer treatment step being carried out in this order. [6] The method for producing bean paste according to any one of [1] to [5], wherein in the grinding step, at least either water or a seasoning other than the sugar is added. [7] The method for producing bean paste according to any one of [1] to [6], wherein the raw beans are at least one selected from the group consisting of white kidney beans, red kidney beans, and adzuki beans. [8] The method for producing bean paste according to any one of [1] to [7], further comprising a freezing step or a heat sterilization step, the method including the pressure homogenizer treatment step and the freezing step or the heat sterilization step in this order. Effect of the Invention

[0010] According to the method for producing bean paste of the present invention, bean paste having excellent water retention properties can be provided.

[0011] According to the manufacturing method of the present invention, it is possible to suppress syneresis that occurs over time, and therefore, the bean paste obtained by the manufacturing method of the present invention can suppress, for example, deterioration of texture and appearance caused by syneresis, and can also suppress the growth of microorganisms.

[0012] Moreover, one embodiment of the method for producing bean jam of the present invention can provide bean jam with good taste, flavor, etc. Specifically, one embodiment of the method for producing bean jam of the present invention can provide bean jam that is not rough, has a delicious bean flavor, is not brown and retains the color of the beans, has a moderate softness, melts easily in the mouth (remains in the mouth for a short time), and has extremely high commercial value. [Brief description of the drawings]

[0013] [Figure 1] 1 is a process diagram showing an example of a manufacturing method of the present invention. [Diagram 2] 1 is a process diagram showing an example of a manufacturing method of the present invention. [Diagram 3] 1 is a process diagram showing an example of a manufacturing method of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] The present invention will be described below based on examples of the mode for carrying out the present invention, however, the present invention is not limited to the embodiment described below.

[0015] In this specification, "X and / or Y (X and Y are optional configurations)" means at least one of X and Y, and means the following three cases: X only, Y only, and X and Y. In addition, in this specification, when the expression "X to Y" (X and Y are any numbers) is used, unless otherwise specified, it includes the meaning of "X or more and Y or less", as well as "preferably more than X" or "preferably less than Y". In addition, in the present specification, for the numerical ranges described in stages, the upper limit or lower limit of a certain stage can be arbitrarily combined with the upper limit or lower limit of another stage. In addition, in the numerical ranges described in this specification, the upper limit or lower limit of the numerical range can be replaced with the values ​​shown in the examples.

[0016] The method for producing bean paste according to one embodiment of the present invention (hereinafter sometimes referred to as "this production method") is characterized by comprising, in this order, a heating step in which raw beans are boiled and / or steamed to obtain heat-treated beans, a grinding step in which the heat-treated beans and sugar are ground to obtain a ground product, and a pressure homogenizer treatment step in which the ground product is treated with a pressure homogenizer.

[0017] The present production method will now be described in further detail. The present production method includes, for example, a heating step, a grinding step, and a pressure homogenizer treatment step in this order, as shown in Fig. 1. As an embodiment of the present production method, as shown in Fig. 2, a production method further includes a soaking step of soaking the raw beans, a heat sterilization step, and a freezing step. As shown in Fig. 3, a production method includes a boiling treatment and a steaming treatment in the heating step. Note that the steps shown in Figs. 1 to 3 are merely examples, and the present invention is not limited thereto.

[0018] <Raw material beans> The beans (raw beans) used as raw materials in the present production method are not particularly limited. For example, the genus Vigna (white adzuki beans, red beans, dainagon beans, cowpeas, mung beans, etc.), the genus Phaseolus (white flower beans, red kidney beans, adzuki beans, pinto beans, tiger beans, daifuku beans, purple flower beans, kidney beans, etc.), the genus Vicia (broad beans, etc.), the genus Pisum (red peas, green peas, etc.), the genus Glycine (soybeans, green soybeans, black soybeans, etc.), the genus Arachis (peanuts, etc.), the genus Chickpea (chickpeas, etc.), and the genus Lentil (lentils, etc.).

[0019] The raw beans can be selected depending on the purpose, taste, and flavor of the bean paste. For example, from the viewpoint of obtaining a less sticky bean paste, adzuki beans, white kidney beans, and teboshi beans are preferable, from the viewpoint of obtaining a sticky bean paste, red kidney beans are preferable, and from the viewpoint of obtaining a creamy bean paste with a high oil content, soybeans of the soybean genus such as soybeans are preferable.

[0020] <Selection process / cleaning process> In the present manufacturing method, a selection step and a washing step of the raw beans may be optionally carried out. The selection step is a step of selecting any beans that meet a certain standard, as in the conventional manufacturing method. The washing step is a step of removing impurities such as stones that are mixed in the raw beans, as in the conventional manufacturing method. As for the order of the selection step and the washing step, the washing step is usually carried out after the selection step, but the selection step may also be carried out after the washing step. Furthermore, the selection step and the washing step may be repeated multiple times in any order.

[0021] <Soaking process> In the present manufacturing method, a soaking step may be optionally carried out. The soaking step is a step in which beans are soaked in water to rehydrate them, as in conventional manufacturing methods, to obtain soaked beans. The soaked beans obtained by the soaking step are in a swollen state, with the dry beans absorbing at least 70 parts by mass of water per 100 parts by mass of raw beans. In the present manufacturing method, by carrying out the soaking step, in combination with the heating step described below, the yield of beans after the heating step (heat-treated beans (sometimes called boiled beans)) can be adjusted. In addition, by carrying out the soaking step, the beans can be heated evenly in a short time in the heating step described below.

[0022] The soaking process is carried out, for example, by putting water into a kettle or the like, putting the raw beans in, and leaving it to stand for a predetermined time. The amount of water in the soaking process may be an amount that allows the beans to be soaked in water, but is appropriately set depending on various conditions such as the amount of beans, the type of beans, and the size of the beans. The amount of water in the soaking process is not particularly limited, but is, for example, 70 to 1000 parts by mass, preferably 100 to 500 parts by mass, and more preferably 200 to 400 parts by mass relative to 100 parts by mass of the raw beans.

[0023] The water temperature in the soaking step is appropriately set depending on various conditions such as the amount of beans, the type of beans, the size of the beans, etc. Although not particularly limited, the water temperature in the soaking step is usually, for example, 5 to 30° C., and preferably 15 to 25° C. When it takes time to rehydrate depending on the type of beans or when it is desired to shorten the soaking time, the water temperature in the soaking step is, for example, 50 to 80° C.

[0024] The soaking time in the soaking step is appropriately set depending on various conditions such as the amount of beans, the type of beans, the size of the beans, etc. Although not particularly limited, when the water temperature is 15 to 25°C, the soaking time is, for example, usually 4 to 36 hours, preferably 6 to 18 hours. When the water temperature is 50 to 80°C, the soaking time is, for example, usually 1 to 18 hours, preferably 3 to 8 hours.

[0025] In the present manufacturing method, seasonings and additives (softeners, pH adjusters, etc.) such as salt, organic acids (salts), baking soda (sodium bicarbonate), sodium polyphosphate, potassium polyphosphate, enzymes, etc. can be added to the water in the soaking step.

[0026] The soaking water generated after the soaking step may be discarded or may be used as it is in the next heating step without being discarded. The soaking water generated after the soaking step may be used as it is in the next heating step (boiling process) without being discarded depending on the purpose, from the viewpoint of the taste and flavor of the bean paste and the nutritional components.

[0027] <Heating process> The present production method includes a heating step, which is a step of performing boiling and / or steaming in an atmospheric pressure cooker, a pressure cooker, a vacuum cooker, a steamer, or the like, in the same manner as in conventional production methods, to obtain heat-treated beans in which the seed coats, starch, and proteins of the raw beans have been softened. In the present production method, from the viewpoint of obtaining a filling that is less sticky and melts in the mouth easily, it is preferable not to add sugar in the heating step.

[0028] In the heating step, as in the conventional manufacturing method, only one of the water boiling treatment or the steaming treatment may be performed on the raw beans (the soaked beans if a soaking step has been performed), or both the water boiling treatment and the steaming treatment may be performed. When both the water boiling treatment and the steaming treatment are performed, the order of the water boiling treatment and the steaming treatment is not particularly limited, but it is preferable to perform the water boiling treatment and then the steaming treatment. By performing the water boiling treatment and then the steaming treatment successively, the taste and flavor of the bean paste tend to be further improved.

[0029] (Boiling treatment) The boiling treatment in this production method is not particularly limited, but for example, it is carried out by putting water in a kettle, putting in the raw beans (or soaked beans), and heating using any heat source (electricity, gas, steam). The amount of water in the boiling treatment is appropriately set depending on various conditions such as the amount of beans, the type of beans, the size of the beans, and whether or not a soaking step is performed. The amount of water in the boiling treatment is not particularly limited, but is 200 to 1000 parts by mass, preferably 300 to 600 parts by mass, per 100 parts by mass of the raw beans. The temperature condition (water temperature) in the water boiling treatment is usually 90 to 100° C. The heating time in the water boiling treatment is appropriately set depending on various conditions such as the amount of beans, the type of beans, the size of the beans, and whether or not a soaking step is performed, and is not particularly limited, but is, for example, 5 to 120 minutes, preferably 10 to 100 minutes, and more preferably 15 to 90 minutes, assuming the above temperature conditions.

[0030] In this production method, seasonings and additives (softeners, pH adjusters, etc.) such as salt, organic acids (salts), baking soda (sodium bicarbonate), sodium polyphosphate, potassium polyphosphate, and enzymes can be added to the water during the boiling process.

[0031] In the boiling process, as in the conventional manufacturing method, a step of removing the scum generated by boiling the raw beans together with the cooking liquid may be carried out during the boiling process, and the amount of water removed may be newly added, etc. In other words, as in the conventional manufacturing method, pre-cooking (first boiling process), astringent removal, and main cooking (second boiling process) may be carried out in sequence.

[0032] After the boiling treatment, the heat-treated beans may be cooled. The cooling method is not particularly limited, but examples thereof include a method of leaving the beans at room temperature (5 to 35°C) for a predetermined time (standing), a method of leaving the beans at room temperature (5 to 35°C) for a predetermined time while blowing air on them (air cooling), a method of exposing the beans to running water (water cooling), and a method of cooling the beans in a refrigerator. In the method of exposing the beans to running water, the beans are exposed to running water for 5 to 30 minutes, so that the beans can be cooled and the lye removed. The product temperature after cooling is usually 70°C or less, and from the viewpoint of suppressing the growth of microorganisms, 25°C or less is preferable, and 15°C or less is more preferable.

[0033] After the boiling process, the preheat may be used to perform steaming. For example, after the boiling process is completed, the heating is stopped, and the kettle is covered with a lid and left to stand for a predetermined period of time to steam.

[0034] (Steaming treatment) The steaming treatment in the present production method is a method of performing a heat treatment using steam, and is performed, for example, by a method of heating under normal pressure or pressure using a steamer. The temperature conditions (product temperature) in the steaming treatment are not particularly limited, but are usually 90 to 120° C. The heating time in the steaming treatment is appropriately set depending on various conditions such as the amount of beans, the type of beans, and the size of the beans, and is not particularly limited, but is, for example, 5 to 120 minutes, preferably 10 to 100 minutes, and more preferably 15 to 90 minutes, assuming the above temperature conditions.

[0035] After the steaming treatment, a cooling step may be optionally carried out. The cooling step is not particularly limited, but examples thereof include a method of leaving the product at room temperature (5 to 35°C) for a predetermined time (natural cooling), a method of leaving the product at room temperature (5 to 35°C) for a predetermined time while being exposed to air (air cooling), and a method of cooling the product in a refrigerator. The product temperature after cooling is not particularly limited, but is 70°C or lower, and from the viewpoint of inhibiting the growth of microorganisms, is preferably 25°C or lower, and more preferably 15°C or lower.

[0036] In a preferred embodiment of the present production method, for example, the product is boiled in water, cooled, then steamed, and then allowed to cool.

[0037] <Skin removal process> In the present production method, a step of removing the skins of the raw beans may be optionally carried out. The skin removal step is not particularly limited, but may be performed by removing the skins by hand, as in the conventional production method, or by grinding the beans while adding water through a sieve to remove the skins (also called "grinding" or "straining"). For example, the skin removal step may be performed after the heating step. However, from the viewpoint of further improving the taste and flavor of the bean paste in the present production method, it may be preferable not to perform the skin removal step.

[0038] <Adjustment process> In this manufacturing method, it is preferable to adjust the yield (mass%) of the heat-treated beans after the heating step to be subjected to the crushing step described later according to the quality of the desired bean paste. The yield of the heat-treated beans after the heating step to be subjected to the crushing step is appropriately adjusted according to the type of beans. In the case of white flower beans, it is preferably 220 to 300 mass%, more preferably 240 to 280 mass%, and even more preferably 250 to 270 mass%. In the case of soybeans, it is preferably 180 to 280 mass%, more preferably 200 to 270 mass%, and even more preferably 220 to 260 mass%. When the yield is within the above range, the softness of the bean paste tends to be further improved. For example, it is preferable to first adjust the yield of the heat-treated beans immediately before being put into a device such as a homomixer to the above range, and then perform a crushing process to obtain a crushed product. The method of adjusting the yield is not particularly limited, but examples include a method of draining the liquid using a colander and a method of adding water.

[0039] The yield of heat-treated beans is the mass of the beans after the heating process at the stage of being subjected to the grinding process relative to the mass of the raw beans. Specifically, for example, if the mass of the raw beans is 100 parts by mass and the mass of the heat-treated beans obtained through the soaking process and heating process is 260 parts by mass, the yield is 260% by mass (260 parts by mass / 100 parts by mass x 100).

[0040] <Crushing process> In this manufacturing method, a grinding step is carried out in which the heat-treated beans and sugar obtained through the above steps are ground to obtain a ground product. The grinding step includes a sweetening process in which sugar is added. The sweetening process can be carried out before the grinding process or simultaneously with the grinding process. The method for grinding the heat-treated beans and sugar is not particularly limited as long as it can finely grind the heat-treated beans and sugar. For example, a method using a known mixing device or stirring device such as a high-speed shear mixer can be used. Specifically, for example, a homomixer equipped with a stirring blade and a stator can be suitably used.

[0041] The particle size of the ground product (finely divided heat-treated beans) obtained through the grinding process is usually 20 to 200 μm, preferably 20 to 150 μm, and more preferably 20 to 120 μm. If the particle size is within the above range, the next step of the pressure homogenizer treatment can be carried out smoothly. The particle size means the median size, and can be measured by the method described in the examples below.

[0042] The processing conditions in the pulverization step may be appropriately set so that the particle size of the pulverized product obtained through the pulverization step falls within the above-mentioned range. Commercially available products such as a homomixer (manufactured by Primix), a cutter mixer (manufactured by Robot-Coupe), a bowl cutter (manufactured by Yanagiya), and a Comitrol (manufactured by URSCHEL) may be appropriately used as the pulverization method used in the pulverization step. For example, when a homomixer is used, the pulverization treatment may be performed at 1,000 to 20,000 rpm for 1 to 20 minutes, and preferably at 3,000 to 12,000 rpm for 3 to 15 minutes.

[0043] In this manufacturing method, it is preferable to use heat-treated beans cooled after the heating step for the grinding step. In addition, in this manufacturing method, it is preferable to perform the grinding process while cooling in order to suppress the rise in product temperature during the grinding process. The product temperature during the grinding process is preferably 70°C or less, more preferably 35°C or less, and even more preferably 25°C or less. When the product temperature is within the above range, the taste, flavor, color, etc. of the bean paste tend to be better. For example, it is preferable to first adjust the product temperature of the heat-treated beans immediately before being put into a device such as a homomixer to the above range, and then perform the grinding process to obtain a ground product. The method of adjusting the product temperature during the grinding process is not particularly limited, but examples include a method of processing in a room temperature environment (5 to 35°C) and a method of processing with a grinder equipped with a chiller cooling function.

[0044] In addition, in the grinding step, it is preferable to grind the heat-treated beans with their skins still intact, from the viewpoint of further improving the taste and flavor of the paste and increasing the yield.

[0045] In the grinding process of this manufacturing method, by performing a sweetening process in which sugar such as sucrose is added to the heat-treated beans before and / or during the grinding process, the moisture in the heat-treated beans can be effectively extracted (dehydration effect), the fluidity of the ground material can be increased, and homogenization using a pressure homogenizer in the next process can be easily performed.

[0046] The sugar content (Brix value) of the pulverized product obtained through the pulverization process including the sweetening treatment is, for example, a Brix value of 20 to 75, preferably a Brix value of 30 to 75, more preferably a Brix value of 35 to 70, and even more preferably a Brix value of 45 to 60. When the Brix value is within the above range, the fluidity of the pulverized product to be subjected to the next pressure homogenizer treatment process can be significantly improved.

[0047] In this specification, "Brix value" means the weight (g) of soluble solids per 100 g of solution, and is usually calculated by converting the refractive index measured at 20°C using a saccharometer or refractometer into mass / mass percent of the sucrose solution based on the conversion table of the International Commission on Uniform Methods of Sugar Analysis (ICUMSA). A high Brix value means a high concentration of soluble solids, including sugars.

[0048] The amount of sugar added for the sweetening treatment can be adjusted appropriately depending on the type of beans, yield, etc., but for example, in the case of white flower beans, for 260 parts by mass of heat-treated beans with a yield of 260% by mass per 100 parts by mass of raw beans, the amount is preferably 55 to 625 parts by mass, more preferably 80 to 475 parts by mass, and even more preferably 140 to 290 parts by mass. When it is within the above range, the fluidity of the ground product to be subjected to the next pressure homogenizer treatment step can be significantly increased.

[0049] The sugar used in the present production method is the same as that in the conventional production method and is not particularly limited, but examples thereof include sucrose such as granulated sugar, white sugar, brown sugar, medium-sized coarse sugar, white coarse sugar, crystal sugar, and liquid sugar, sucrose such as brown sugar, processed brown sugar, Wasanbon, and red sugar, glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, lactose, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, honey, oligosaccharides, reduced sugar polydextrose, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, and trehalose. These can be used alone or in combination of two or more. The sugar may be either powdered or liquid, but it is preferable to add powdered sugar from the viewpoint of the effect of moisture on the physical properties.

[0050] In this production method, as in conventional production methods, seasonings and additives such as salt, amino acids, organic acids (salts), spices and herbs, glycine, preservatives, colorants, flavors, oils and fats, and thickening polysaccharides can be added as desired depending on the desired product specifications (taste, flavor, appearance, etc.).

[0051] <Pressure homogenizer treatment process> The main feature of this manufacturing method is that it includes a step of treating the pulverized material obtained through the above-mentioned pulverization step with a pressure homogenizer. By carrying out the above-mentioned heating step and pulverization step, and then carrying out a homogenization treatment using a pressure homogenizer, it is possible to improve the water retention of the paste. Furthermore, this manufacturing method can further improve the texture.

[0052] A pressure homogenizer (sometimes called a pressure homogenizer) is a device that continuously performs emulsification, dispersion, disintegration, pulverization, and ultra-fine processing by pressurizing a fluid with a pump to high pressure and ejecting it from a very fine gap in the flow path, using a total energy such as collisions between particles and shear forces due to pressure differences. As a pressure homogenizer, a valve-type pressure homogenizer having a homogenizing valve is suitable. Specifically, for example, commercially available products such as "APV-1000" (manufactured by SPX FLоW) and "High Pressure Homogenizer H3-1D" (manufactured by Sanmaru Machinery Co., Ltd.) can be appropriately used.

[0053] The treatment pressure in the pressure homogenizer treatment step is preferably 20 MPa or more, more preferably 25 MPa or more, and particularly preferably 50 MPa or more. When the treatment pressure in the pressure homogenizer treatment step is within the above range, the water retention of the bean paste can be further improved. Furthermore, the taste and flavor of the bean paste can also be further improved. The treatment pressure in the pressure homogenizer treatment step can be appropriately set within the above range, and may be, for example, 40 to 200 MPa, 60 to 150 MPa, or 80 to 100 MPa.

[0054] The product temperature (at the time of input) of the ground material subjected to the pressure homogenizer treatment step is preferably as low as possible in order to suppress heat damage due to a rise in product temperature during the treatment step. For example, it is 70°C or lower, preferably 35°C or lower, and more preferably 25°C or lower. The product temperature of the paste obtained through the pressure homogenizer treatment step is, for example, 95°C or lower. If the temperature is within the above range, deterioration of taste and flavor due to the heat of treatment can be suppressed.

[0055] In addition, from the viewpoint of further improving the taste and flavor of the filling, it is preferable to carry out the pressure homogenizer treatment step on the pulverized material in a state in which the skin has not been removed.

[0056] The treatment with a pressure homogenizer may be repeated one or more times (passes). When homogenizing with a circulation system, the number of passes is calculated by dividing the amount of the material to be treated by the treatment flow rate, and in this case, the treatment may be performed more than once.

[0057] The particle size (median size) of the bean paste obtained through the pressure homogenizer treatment step varies depending on the type of beans, but is, for example, 10 to 115 μm, and from the viewpoint of water retention, is preferably 10 to 110 μm, and more preferably 10 to 90 μm. The particle size (median size) of the bean paste may be, for example, 20 to 90 μm, 30 to 90 μm, or 40 to 90 μm. The specific surface area of ​​the bean paste obtained by the present production method varies depending on the type of beans and is not particularly limited, but is, for example, 770 to 2,500 cm. 2 / cm 3 From the viewpoint of water retention, it is preferably 800 to 2,000 cm 2 / cm 3 , more preferably 1,000 to 1,800 cm 2 / cm 3 It is. The particle size and specific surface area can be measured by a conventionally known method, specifically, by the method described in the Examples.

[0058] In addition, a so-called bean paste kneading process (sweetening and heating process) may be carried out as a process following the pressure homogenizer treatment process. For example, although not particularly limited, a process may be carried out in which water and sugar are appropriately added to the bean paste obtained by the pressure homogenizer treatment process, the mixture is placed in a kettle, and heated (85 to 100°C, 25 minutes) while stirring to knead the bean paste. However, in this production method, from the viewpoint of suppressing deterioration of taste, flavor, appearance, etc. due to heating, it is preferable not to carry out the bean paste kneading process (sweetening and heating process) after the pressure homogenizer treatment process.

[0059] <Other processes> In the present production method, it is preferable to optionally carry out a packaging step, a freezing step, a heat sterilization step, etc., as a step following the pressure homogenizer treatment step. That is, as a step following the pressure homogenizer treatment step, the bean paste may be placed in any package and sealed, and a freezing step may be carried out by a known method, or a heat sterilization step may be carried out by a known method.

[0060] <Physical properties of bean paste obtained by this manufacturing method> The bean paste obtained by the present production method preferably has the following physical properties, which are measured by the methods described in the Examples below.

[0061] (Water retention (water separation rate)) The water syneresis rate of the bean paste obtained by the present production method is not particularly limited, but is, for example, preferably 2% by mass or less, more preferably 1% by mass or less, even more preferably 0.5% by mass or less, and particularly preferably 0.1% by mass or less.

[0062] (color tone) As a method for indicating the color tone of an object, * a * b * The color space (also called the "CIE LAB color space") of the bean paste obtained by this manufacturing method is known. * The value represents the brightness, ranging from -100 to 100. The larger the number, the brighter the image, and the smaller the number, the darker the image.

[0063] The L of the bean paste obtained by this manufacturing method using white bean as the raw bean * The value is not particularly limited, but is preferably 66 or more, more preferably 70 or more, and further preferably 72 or more. * The upper limit of the value is not particularly limited, but is, for example, 95 or less.

[0064] The L of the bean paste obtained by this manufacturing method using red kidney beans as the raw beans *The value is not particularly limited, but is preferably 45 or more, more preferably 50 or more, and further preferably 53 or more. * The upper limit of the value is not particularly limited, but is, for example, 65 or less.

[0065] The L of the bean paste obtained by this manufacturing method using red beans as the raw beans * The value is not particularly limited, but is preferably 28 or more, more preferably 29 or more, and further preferably 30 or more. * The upper limit of the value is not particularly limited, but is, for example, 45 or less.

[0066] The L of the bean paste obtained by this manufacturing method using soybeans as raw beans * The value is not particularly limited, but is preferably 65 or more, more preferably 70 or more, and further preferably 72 or more. * The upper limit of the value is not particularly limited, but is, for example, 95 or less.

[0067] (Hardness stress) The hardness stress of the bean paste obtained by the present production method is not particularly limited, but is, for example, 2,500 to 29,000 N / m 2 From the perspective of the softness of the filling, it is 10,000 to 27,500N / m 2 is preferable, and more preferably 15,000 to 26,000 N / m 2 It is.

[0068] The bean paste obtained by this manufacturing method can suppress syneresis that occurs over time, and therefore, for example, can suppress deterioration of texture and appearance due to syneresis, and can also suppress the growth of microorganisms, resulting in excellent storage stability. Furthermore, compared to bean paste obtained by conventional manufacturing methods, this method is extremely useful in that it can provide bean paste that is not rough, has a delicious bean flavor, is not browned, retains the color of the beans, is moderately soft, melts easily in the mouth (remains in the mouth for a short time), and has high commercial value.

[0069] The bean paste obtained by the present manufacturing method can be mainly used for confectionery. For example, but not limited to, confectionery that contains bean paste inside, confectionery that is wrapped with bean paste, etc. can be mentioned. More specifically, it can be mentioned manju, daifuku mochi, sakura mochi, kusamochi, dorayaki, imagawayaki, taiyaki, kintsuba, monaka, uiro, bean paste bread, bean paste donut, bean paste koro mochi, botamochi, uguisu mochi, nerikiri, ohagi, dango, etc. can be mentioned. EXAMPLES

[0070] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples as long as it does not depart from the gist of the invention. In the examples, "%" refers to mass basis.

[0071] <Test Method> The test method is shown below.

[0072] [Water retention test] 50 g of the bean paste obtained in the Examples and Comparative Examples was weighed into a conical tube and centrifuged at 3000×g for 60 minutes at 25° C. using a centrifuge (Tomy Seiko Co., Ltd., high-speed micro-refrigerated centrifuge MX-305). After removing the separated water, the mass of the bean paste was weighed to determine the water separation rate. (Formula) Separation rate = (mass before centrifugation - mass after centrifugation) / mass before centrifugation x 100 (mass%)

[0073] [Color Tone Test] The L of the bean paste obtained in the examples and comparative examples * Value (brightness), a * value and b * The value (hue) was measured using a spectrophotometer (ZE 6000, manufactured by Nippon Denshoku Industries Co., Ltd.). In addition, L * The larger the value (brightness), the brighter the color. * The larger the value (redness), the stronger the redness, and the smaller the value, the stronger the greenness. * The higher the value (yellowness), the more yellowish the color, and the lower the value, the more blueish the color.

[0074] [Sensory test] A sensory test was carried out on the bean paste obtained in the Examples and Comparative Examples. The sensory test was carried out by 10 trained panelists for sensory evaluation of palatability, and the evaluation was carried out according to the following evaluation criteria. The results were collected and averaged. The product temperature was room temperature. (Roughness) 2 points (excellent): Not rough, good. 1 point (very good): A bit rough, but good. 0 points (poor): Rough and bad.

[0075] (Taste / Flavor) 2 points (excellent): Has a bean flavor and is delicious. 1 point (very good): The bean flavor is a little weak, but delicious. 0 points (poor): The beans have a weak flavor and are not tasty.

[0076] (Appearance) 2 points (excellent): No browning, the color of the beans remains, good 1 point (very good): Some browning, but the color of the beans remains, which is good. 0 points (poor): Browned, no color remaining in the beans, bad.

[0077] (Softness) 2 points (excellent): The filling is of a moderate softness and is good. 1 point (very good): The filling is a little hard or soft, but good. 0 points (poor): The filling is hard or soft and of poor quality.

[0078] (Melts in your mouth) 2 points (excellent): The flavor remains in the mouth for a short time and melts easily. 1 point (very good): The flavor remains in the mouth for a relatively short time and melts easily. 0 points (poor): Remains in the mouth for a long time and does not melt easily.

[0079] [Measurement of particle size (median size) and specific surface area] The particle size (median size) and specific surface area of ​​the bean paste obtained in the examples and comparative examples were measured under a wet condition using water as a dispersion solvent using a laser diffraction / scattering type particle size distribution measuring device (HORIBA, LA-960V2).

[0080] [Hardness stress measurement] The hardness stress of the bean paste obtained in the examples and comparative examples was measured by placing it in a container with a diameter of 40 mm and a depth of 20 mm and equipping a creep meter (Yamaden, RE2-33005C) with a 20 N measuring load cell. Using a cylindrical plunger with a diameter of 8 mm, it was compressed vertically once at a compression speed of 1 mm / sec, a strain rate of 99%, and a temperature of 15°C, and the hardness stress was measured when the plunger had moved 50% of its total length.

[0081] [Sugar content (Brix value) measurement] The sugar content (Brix value) was measured using a saccharometer (refractometer, ATAGO, H-80).

[0082] <Test Example 1> Test Example 1 examines the effect of differences in manufacturing conditions on water retention, sensory evaluation, etc. Bean paste was manufactured using each manufacturing method shown in the following Examples and Comparative Examples, and each test was carried out to evaluate it. The results are shown in Table 1. In Table 1, "◯ (performed)" indicates that the corresponding step was performed, and "- (not performed)" indicates that the corresponding step was not performed.

[0083] (Example 1-1) 1000g of white flower beans were placed in a tank containing 5000mL of water as raw beans and left to stand overnight (16 hours) at 18℃ (room temperature) (soaking process). The rehydrated white flower beans were placed in a pot containing 7000mL of water and heated at 98℃ (water temperature) for 40 minutes (heating process). After heating, the white flower beans (heat-treated beans) were cooled under running water for 20 minutes until the product temperature reached 25℃ or below (cooling process). The cooled white flower beans were placed in a colander and left to stand, and the liquid was drained off until the yield was 260% by mass (compared to the raw materials, i.e. 2600g). After the liquid was drained, 1,430 g of sugar was added, and the mixture was pulverized using a homomixer (manufactured by Primix Corporation, Labo-lution (registered trademark)) under conditions of a mixing time of 10 minutes, a mixing speed of 10,000 rpm, and a product temperature of 25°C (pulverization process). The ground product (sugar content (Brix value) 55) obtained above was treated at 100 MPa using a pressure homogenizer (SPX FLOW, APV-1000) (pressure homogenizer treatment step. Product temperature before treatment: 40°C, product temperature after treatment: 60°C). In this way, the bean paste according to Example 1-1 was produced.

[0084] (Example 1-2) The bean paste of Example 1-2 was produced in the same manner as in Example 1-1, except that a steaming treatment was further carried out. That is, the white kidney beans obtained after draining in Example 1-1 were placed in a punching container, put into a steamer, and heated at 98°C (product temperature) for 20 minutes (steaming treatment). Next, the white kidney beans after the steaming treatment were left to stand at 18°C ​​(room temperature) for 20 minutes and allowed to cool, adjusting the product temperature to 30°C or less and the yield to 260% by mass (relative to the raw material, i.e. 2600g). Thereafter, similar to Example 1-1, a crushing process and a pressure homogenizer treatment process were sequentially performed to produce the paste according to Example 1-2.

[0085] (Examples 1-3) The bean paste of Example 1-3 was produced in the same manner as in Example 1-1, except that the cooling step in Example 1-1 was not carried out.

[0086] (Examples 1 to 4) The bean paste of Example 1-4 was produced in the same manner as in Example 1-1, except that a heat sterilization step was further carried out. That is, 400 g of the paste obtained through the pressure homogenizer treatment process in Example 1-1 was placed in a heat-resistant bag, sealed with a heat sealer, and then immersed in hot water at 90°C for 30 minutes (heat sterilization process). Through the above process, the paste according to Example 1-4 was produced.

[0087] (Examples 1 to 5) The bean paste of Example 1-5 was produced in the same manner as in Example 1-1, except that a skin removing step was further carried out. That is, the white kidney beans cooled in the cooling process were placed in a colander and left to stand, and the liquid was drained off to a yield of 260 mass% (compared to the raw material, i.e., 2600 g). After draining, the skins of the white kidney beans were removed by hand, and the beans were strained using a 60 mesh (250 μm opening) sieve and a spatula (skin removal process). Next, 1,287 g of sugar was added to 2,340 g of the beans obtained through the above process (sugar content (Brix value) 55), and the beans were ground using a homomixer (manufactured by Primix Corporation, Labo-Lusion (registered trademark)) at a mixing time of 10 minutes, a mixing speed of 10,000 rpm, and a product temperature of 25°C (grinding process). The pulverized material obtained above was treated with a pressure homogenizer (SPX FLOW, APV-1000) under the condition of 100 MPa (product temperature before treatment with the pressure homogenizer: 40° C., product temperature after treatment: 60° C.) In this manner, the bean paste according to Examples 1-5 was produced.

[0088] (Examples 1 to 6) The bean paste according to Example 1-6 was produced in the same manner as in Example 1-1, except that a bean paste kneading step (heating) was further carried out in Example 1-1. That is, 400 g of the bean paste obtained through the pressure homogenizer treatment process in Example 1-1 and 150 g of water were placed in a pot (sugar content (Brix value) 40) and heated at 98°C (product temperature) for 25 minutes while stirring with a spatula (bean paste kneading process. Sugar content (Brix value) after this process was 55). In this way, the bean paste of Example 1-6 was produced.

[0089] (Examples 1 to 7) The bean paste of Example 1-7 was produced in the same manner as in Example 1-1, except that the amount of sugar added was changed to 550 g (sugar content (Brix value) 30).

[0090] (Comparative Example 1-1) The bean paste of Comparative Example 1-1 was produced in the same manner as in Example 1-1, except that the pressure homogenizer treatment step in Example 1-1 was not performed.

[0091] (Comparative Example 1-2) The bean paste was produced by a general conventional method for producing bean paste. That is, 1000g of white flower beans were placed in a water tank containing 5000mL of water and left to stand overnight (16 hours) at 18℃ (room temperature) (soaking process). The rehydrated white flower beans were placed in a pot containing 7000mL of water and heated at 98℃ (water temperature) for 40 minutes (heating process). After heating, the white flower beans were cooled under running water for 20 minutes to a product temperature of 25℃ or less (cooling process). The cooled white flower beans were placed in a colander and left to stand, and the liquid was drained off until the yield was 260% by mass (compared to the raw material, i.e. 2600g). The skins of the white kidney beans after draining were removed by hand, and the beans were strained using a 60 mesh (250 μm mesh) sieve and a spatula (skin removal process). 1287 g of sugar was added to 2340 g of the beans obtained through the above process, and mixed with a spatula until uniform. 150 g of water was added to 400 g of the bean paste obtained above (sugar content (Brix value) 40), and the mixture was heated with stirring (temperature 98° C., 25 minutes) (bean paste kneading process) to produce the bean paste according to Comparative Example 1-2 (sugar content (Brix value) 55).

[0092] (Comparative Example 1-3) The bean paste of Comparative Example 1-3 was produced in the same manner as in Comparative Example 1-2, except that a heat sterilization step was further carried out. That is, 400 g of the bean paste obtained through the bean paste kneading process in Comparative Example 1-2 was placed in a heat-resistant bag, sealed with a heat sealer, and then immersed in hot water at 90°C for 30 minutes (heat sterilization process). Through the above process, the bean paste according to Comparative Example 1-3 was produced.

[0093] [Table 1]

[0094] (Considerations of Test Example 1) From the results of Test Example 1 shown in Table 1, it was confirmed that the fillings (Examples 1-1 to 1-7) obtained by carrying out the heating step, the crushing step, and the pressure homogenizer treatment step in this order were excellent in terms of water retention, color tone, and sensory evaluation.

[0095] On the other hand, the paste obtained by carrying out the heating step and the grinding step in this order but not carrying out the pressure homogenizer treatment step (Comparative Example 1-1) had a higher water separation rate and was inferior in water retention compared to the paste obtained by the manufacturing method of the present invention (Examples 1-1 to 1-7). In addition, the paste obtained without carrying out the pressure homogenizer treatment step (Comparative Example 1-1) received lower scores in all items of the sensory evaluation compared to the paste obtained by the manufacturing method of the present invention (Examples 1-1 to 1-7). Furthermore, the bean paste obtained without carrying out the pressure homogenizer treatment step (Comparative Example 1-1) had a lower brightness (whiteness) in the color tone evaluation compared to the bean paste obtained by the manufacturing method of the present invention (Examples 1-1 to 1-7).

[0096] Furthermore, in the manufacturing method of the present invention, it was confirmed that both the bean paste obtained by carrying out the skin removal step (Example 1-5) and the bean paste obtained without carrying out this step (Example 1-1) had excellent water retention. It is thought that the skin can be a factor in improving the water retention of the bean paste, but in the manufacturing method of the present invention, it was confirmed that the production through the pressure homogenizer treatment step is a factor in improving the water retention of the bean paste. It was also confirmed that the bean paste obtained without carrying out the skin removal step (Example 1-1) had a relatively good taste and flavor.

[0097] In addition, in the manufacturing method of the present invention, a comparison of the bean paste obtained by carrying out the bean paste kneading step (Example 1-6) with the bean paste obtained without carrying out this step (Example 1-1) confirmed that both had excellent water retention, but the bean paste obtained by carrying out the bean paste kneading step was relatively inferior in terms of taste, flavor, softness, melt-in-the-mouth feel, etc. due to excessive heating and water addition. In the manufacturing method of the present invention, it can be said that it is preferable not to carry out the bean paste kneading step from the viewpoint of further improving taste, flavor, softness, etc.

[0098] It should be noted that Comparative Examples 1-2 and 1-3 correspond to conventional manufacturing methods. It was confirmed that the bean paste obtained by the conventional manufacturing method had significantly insufficient water retention and was significantly lower in various sensory evaluations than the bean paste obtained by the present invention. In this way, it was confirmed that by using the manufacturing method of the present invention, the water retention capacity can be improved dramatically compared to that of the bean paste obtained by the conventional general manufacturing method, and various sensory evaluations are also improved dramatically.

[0099] <Test Example 2> Test Example 2 examines the treatment pressure conditions in the pressure homogenizer treatment step in the production method of the present invention. The treatment pressure in Test Example 1 was 100 MPa, whereas in Test Example 2, the paste was produced under the conditions of 20 MPa, 50 MPa, 75 MPa, and 90 MPa, as described below.

[0100] (Example 2-1) 500g of white flower beans were placed in a water tank containing 2500mL of water as raw beans and left to stand overnight (16 hours) at 18℃ (room temperature) (soaking process). The rehydrated white flower beans were placed in a pot containing 3500mL of water and heated at 98℃ (water temperature) for 40 minutes (heating process). After heating, the white flower beans (heat-treated beans) were cooled under running water for 20 minutes until the product temperature reached 25℃ or below (cooling process). The cooled white flower beans were placed in a colander and left to stand, and the liquid was drained off until the yield was 260% by mass (compared to the raw materials, i.e. 1300g). After draining the water, 715 g of sugar was added, and the mixture was pulverized using a homomixer (manufactured by Primix Corporation, Labo-lution (registered trademark)) under conditions of a mixing time of 10 minutes, a mixing speed of 10,000 rpm, and a product temperature of 25°C (pulverization process). The ground product (sugar content (Brix value) 55) obtained above was treated at 20 MPa using a pressure homogenizer (SPX FLOW, APV-1000) (pressure homogenizer treatment step. Product temperature before treatment: 40°C, product temperature after treatment: 60°C). In this way, the bean paste according to Example 2-1 was produced.

[0101] (Examples 2-2 to 2-5) Except for changing the treatment pressure in the pressure homogenizer treatment step in Example 2-1 as shown in Table 2, the bean paste according to Examples 2-2 to 2-5 was produced in the same manner as in Example 2-1.

[0102] (Comparative Example 2-1) The bean paste of Comparative Example 2-1 was produced in the same manner as in Example 2-1, except that the pressure homogenizer treatment step was not carried out.

[0103] In the same manner as in Test Example 1, water retention, color tone, and sensory evaluation were performed for Examples 2-1 to 2-5 and Comparative Example 2-1, and particle size and the like were measured. The results are shown in Table 2. In Table 2, "- (not performed)" indicates that the pressure homogenizer treatment step was not performed.

[0104] [Table 2]

[0105] (Considerations of Test Example 2) From the results of Test Example 2 shown in Table 2, it was confirmed that in the manufacturing method of the present invention, when the processing pressure in the pressure homogenizer processing step was 20 MPa or more (Examples 2-1 to 2-5), the water retention of the bean paste was significantly increased. In particular, when the processing pressure in the pressure homogenizer processing step was 25 MPa or more (Examples 2-2 to 2-5), it was confirmed that all items in the sensory evaluation were 1.0 points or more, and the brightness (whiteness) in the color tone evaluation was further improved. Furthermore, it was confirmed that when the processing pressure in the pressure homogenizer processing step was 50 MPa or higher (Examples 2-3 to 2-5), the sensory evaluation was further improved and the brightness (whiteness) in the color tone evaluation was further improved compared to when the processing pressure was 25 MPa (Example 2-2).

[0106] <Test Example 3> Test Example 3 examines the case where the type of raw beans is changed to one other than white kidney beans in the production method of the present invention.

[0107] (Example 3-1: Red kidney beans) 500g of red kidney beans were placed in a tank containing 2500mL of water as raw beans and left to stand overnight (16 hours) at 18°C ​​(room temperature) (soaking process). The rehydrated red kidney beans were placed in a pot containing 3500mL of water and heated at 98°C (water temperature) for 50 minutes (heating process). After heating, the red kidney beans (heat-treated beans) were cooled under running water for 20 minutes until the product temperature reached 25°C or below (cooling process). The cooled red kidney beans were placed in a colander and left to stand, and the liquid was drained off until the yield was 240% by mass (compared to the raw materials, i.e. 1200g). Next, water was added so that the yield was 260% by mass (compared to the raw material, i.e., 1,300 g), 715 g of sugar was added, and the mixture was ground using a homomixer (manufactured by Primix Corporation, Labo-Lusion (registered trademark)) under conditions of a mixing time of 10 minutes, a mixing speed of 10,000 rpm, and a product temperature of 25°C (grinding process). The ground product (sugar content (Brix value) 55) obtained above was treated at 100 MPa using a pressure homogenizer (SPX FLOW, APV-1000) (pressure homogenizer treatment step. Product temperature before treatment: 40°C, product temperature after treatment: 60°C). In this way, the bean paste according to Example 3-1 was produced.

[0108] (Comparative Example 3-1: Red kidney beans) The bean paste of Comparative Example 3-1 was produced in the same manner as in Example 3-1, except that the pressure homogenizer treatment step in Example 3-1 was not carried out.

[0109] (Example 3-2: Azuki beans) 500g of raw beans were placed in a pot containing 2000mL of water and heated at 98℃ (water temperature) for 60 minutes (heating process). After heating, the beans (heat-treated beans) were placed in a colander and left to cool so that the yield was 240% by mass (compared to the raw materials, i.e. 1200g), and the product temperature was kept below 30℃ (cooling process). Next, water was added so that the yield was 260% by mass (compared to the raw material, i.e., 1,300 g), 715 g of sugar was added, and the mixture was ground using a homomixer (manufactured by Primix Corporation, Labo-Lusion (registered trademark)) under conditions of a mixing time of 10 minutes, a mixing speed of 10,000 rpm, and a product temperature of 25°C (grinding process). The ground product (sugar content (Brix value) 55) obtained above was treated at 100 MPa using a pressure homogenizer (SPX FLOW, APV-1000) (pressure homogenizer treatment step. Product temperature before treatment: 40°C, product temperature after treatment: 60°C). In this way, the bean paste according to Example 3-2 was produced.

[0110] (Comparative Example 3-2: Azuki beans) The bean paste of Comparative Example 3-2 was produced in the same manner as in Example 3-2, except that the pressure homogenizer treatment step was not performed.

[0111] (Example 3-3: Soybeans) 500g of soybeans were placed in a water tank containing 2500mL of water as raw beans and left to stand overnight (16 hours) at 18°C ​​(room temperature) (soaking process). The rehydrated soybeans were placed in a pot containing 3500mL of water and heated at 98°C (water temperature) for 70 minutes (heating process). The heated soybeans (heat-treated beans) were cooled under running water for 20 minutes until the product temperature reached 25°C or below (cooling process). The cooled soybeans were placed in a colander and left to stand, and the liquid was drained off until the yield was 245% by mass (compared to the raw materials, i.e. 1225g). Next, water was added so that the yield was 260% by mass (compared to the raw material, i.e., 1,300 g), 715 g of sugar was added, and the mixture was ground using a homomixer (manufactured by Primix Corporation, Labo-Lusion (registered trademark)) under conditions of a mixing time of 10 minutes, a mixing speed of 10,000 rpm, and a product temperature of 25°C (grinding process). The ground product (sugar content (Brix value) 55) obtained above was treated at 100 MPa using a pressure homogenizer (SPX FLOW, APV-1000) (pressure homogenizer treatment step. Product temperature before treatment: 40°C, product temperature after treatment: 60°C). In this way, the bean paste of Example 3-3 was produced.

[0112] (Comparative Example 3-3: Soybeans) The bean paste of Comparative Example 3-3 was produced in the same manner as in Example 3-3, except that the pressure homogenizer treatment step was not performed.

[0113] In the same manner as in Test Example 1, water retention, color tone, and sensory evaluation were performed for Examples 3-1 to 3-3 and Comparative Examples 3-1 to 3-3, and particle size and the like were measured. The results are shown in Table 3. In Table 3, "◯ (performed)" indicates that the pressure homogenizer treatment step was performed, and "- (not performed)" indicates that the pressure homogenizer treatment step was not performed.

[0114] [Table 3]

[0115] (Considerations for Test Example 3) The results of Test Example 3 shown in Table 3 confirm that the fillings (Examples 3-1 to 3-3) obtained by carrying out the heating step, the crushing step, and the pressure homogenizer treatment step in this order were excellent in terms of water retention, color tone, and sensory evaluation.

[0116] On the other hand, the paste obtained by carrying out the heating step and the grinding step in this order but not carrying out the pressure homogenizer treatment step (Comparative Examples 3-1 to 3-3) had a higher water separation rate and inferior water retention compared to the paste obtained by the manufacturing method of the present invention (Examples 3-1 to 3-3). In addition, the pastes obtained without carrying out the pressure homogenizer treatment step (Comparative Examples 3-1 to 3-3) received lower scores in all sensory evaluation items, including roughness, compared to the pastes obtained by the manufacturing method of the present invention (Examples 3-1 to 3-3).

[0117] In addition, when considering this together with Test Example 1 (white kidney beans), it was confirmed that from the viewpoint of sensory evaluation such as taste and flavor, white kidney beans, red kidney beans, and adzuki beans are preferable, with white kidney beans and red kidney beans being more preferable.

[0118] The evaluation criteria for color tone differ depending on the type of beans. For example, the lightness (L) of bean paste obtained from white kidney beans is considered to be excellent. * ) value and the lightness (L) value that is considered excellent for the paste made from red kidney beans. * ) values ​​are different.

[0119] In the above embodiment, specific embodiments of the present invention are shown, but the above embodiment is merely illustrative and should not be interpreted as being limiting. Various modifications that are obvious to those skilled in the art are intended to be within the scope of the present invention. [Industrial Applicability]

[0120] The bean paste obtained by the manufacturing method of the present invention has excellent water retention properties and can suppress syneresis that occurs over time. Therefore, for example, deterioration of texture and appearance caused by syneresis can be suppressed, and the growth of microorganisms can be suppressed. Furthermore, it is possible to provide a paste with extremely high commercial value, which is not rough, has a delicious bean flavor, is not browned and retains the color of the beans, is moderately soft, remains in the mouth for a short period of time, and is smooth.

Claims

1. The method for producing bean paste includes, in this order, a heating step in which raw beans are boiled and / or steamed to obtain heat-treated beans, a crushing step in which the heat-treated beans and sugar are crushed to obtain a crushed product, and a pressure homogenizer treatment step in which the crushed product is treated using a pressure homogenizer.

2. The method for producing bean paste according to claim 1, wherein the treatment pressure in the pressure homogenizer treatment step is 20 MPa or more.

3. The method for producing bean paste according to claim 1, wherein the treatment pressure in the pressure homogenizer treatment step is 25 MPa or more.

4. The method for producing bean paste according to any one of claims 1 to 3, wherein the pulverized material has a Brix value of 30 to 75.

5. The method for producing bean paste according to any one of claims 1 to 3, further comprising a soaking step, and further comprising the soaking step, the heating step, the crushing step, and the pressure homogenizer treatment step in this order.

6. The method for producing bean paste according to any one of claims 1 to 3, wherein the raw beans are at least one selected from the group consisting of white kidney beans, red kidney beans, and red beans.

7. The method for producing bean paste according to any one of claims 1 to 3, further comprising a freezing step or a heat sterilization step, and comprising the pressure homogenizer treatment step and the freezing step or the heat sterilization step in this order.

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