Method for producing sweet bean paste

Abstract

Provided is a method for producing sweet bean paste that exhibits excellent water retention. Preferably, provided is a method for producing sweet bean paste that has favorable properties such as taste and flavor while exhibiting excellent water retention.　The method for producing sweet bean paste comprises, in this order: a heating step for subjecting raw material beans to boiling-in-water treatment and / or steaming treatment to obtain heat-treated beans; a milling step for milling the heat-treated beans and sugar to obtain a milled product; and a pressure-type homogenizer treatment step for treating the milled product using a pressure-type homogenizer.

Description

Method of making bean paste

[0001] This invention relates to a novel method for producing bean paste. More specifically, it relates to a method for producing bean paste that suppresses syneresis and has excellent water retention properties, and more specifically, to a method for producing bean paste that suppresses syneresis, has excellent water retention properties, and also has good taste and flavor.

[0002] Anko (sweet bean paste) is widely used as a basic ingredient in Japanese and Western confectionery. A common method of making it involves selecting beans such as adzuki beans that are uniform in size and other characteristics, washing them to remove impurities, soaking the washed beans in water overnight (rehydrating), heating the beans with a sufficient amount of water, discarding the cooking liquid during the process (removing bitterness), continuing to heat until the beans are soft, then draining the cooking liquid, grinding the beans with water to remove the seed coats (sieving), separating any fine seed coats (sieving), and finally, rinsing them in water and dehydrating them to obtain raw anko. Sugar is then added and the mixture is heated and kneaded while stirring (kneading the bean paste).

[0003] It is known that bean paste obtained by conventional manufacturing methods has problems with shelf life. Specifically, as time passes after manufacturing, a phenomenon called syneresis occurs in which moisture from the bean paste is released to the surface, resulting in a deterioration of texture and appearance, and making it easier for microorganisms to grow.

[0004] Conventionally, methods have been proposed to suppress syneresis, such as adding modified starch, thickening polysaccharides, micronized cellulose, cellulose nanofibers, and highly saccharified reduced starch syrup to raw beans to produce bean paste (for example, Patent Document 1).

[0005] Japanese Patent Application Publication No. 10-165102

[0006] Conventional research and development on methods to suppress syneresis in bean paste has, as mentioned above, focused on the types of additives used, and there has been virtually no research and development that has focused on the bean paste manufacturing process or equipment.

[0007] In view of these circumstances, the present inventors have diligently conducted research from the viewpoint of suppressing syneresis of bean paste and improving its water retention capacity. As a result, they have unexpectedly found that a method for producing bean paste, comprising in this order: a heating step of boiling raw beans and / or steaming them to obtain heat-treated beans; a grinding step of grinding the heat-treated beans and sugar to obtain a pulverized product; and a pressure homogenizer processing step of processing the pulverized product using a pressure homogenizer, can suppress syneresis of bean paste and improve its water retention capacity.

[0008] It was previously unknown that a manufacturing method including a step of processing bean paste using a pressure homogenizer could improve the water retention of bean paste, and this is a newly discovered finding by the inventors. Moreover, a pressure homogenizer is a device that processes liquids, and it was not known that it could be used to manufacture substances with low fluidity, such as bean paste. In other words, a pressure homogenizer is a device that processes liquids, such as the homogenization of milk, and it was common knowledge among those skilled in the art that substances with semi-solid physical properties, such as bean paste, were excluded from the processing of a pressure homogenizer. In the process of diligently researching a manufacturing method that can suppress syneresis of bean paste, the inventors conceived of using a pressure homogenizer, contrary to this common technical knowledge, and after further investigation, they unexpectedly discovered that by performing a pressure homogenizer processing step together with a grinding step in which heat-treated beans and sugar are ground to obtain a pulverized product, bean paste with excellent water retention can be obtained. Furthermore, the inventors' investigation revealed that the bean paste obtained using the newly discovered manufacturing method had surprisingly good taste and flavor, and was of significantly higher commercial value compared to conventional products.

[0009] The present invention provides the following [1] to [8]: [1] A method for producing bean paste, comprising, in this order: a heating step of boiling raw beans and / or steaming them to obtain heat-treated beans; a grinding step of grinding the heat-treated beans and sugar to obtain a pulverized product; and a pressure homogenizer processing step of processing the pulverized product using a pressure homogenizer. [2] The method for producing bean paste according to [1], wherein the processing pressure of the pressure homogenizer processing step is 20 MPa or more. [3] The method for producing bean paste according to [1], wherein the processing pressure of the pressure homogenizer processing step is 25 MPa or more. [4] The method for producing bean paste according to any one of [1] to [3], wherein the Brix value of the pulverized product is 30 to 75. [5] The method for producing bean paste according to any one of [1] to [4], further comprising a soaking step, comprising, in this order: the soaking step, the heating step, the grinding step, and the pressure homogenizer processing step. [6] A method for producing bean paste according to any one of [1] to [5], wherein at least water or any of the seasonings other than the sugar is added in the grinding step. [7] A 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] A method for producing bean paste according to any one of [1] to [7], further comprising a freezing step or a heat sterilization step, wherein the pressure homogenizer processing step and the freezing step or the heat sterilization step are included in this order.

[0010] The method for producing bean paste according to the present invention provides bean paste with excellent water retention properties.

[0011] The manufacturing method of the present invention can suppress syneresis that occurs over time. 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] Furthermore, in one embodiment of the bean paste manufacturing method of the present invention, it is possible to provide bean paste with good taste and flavor. Specifically, in one embodiment of the bean paste manufacturing method of the present invention, for example, it is possible to provide bean paste that is not gritty, has a delicious bean flavor, is not browned and retains the bean color, has a moderate softness, melts in the mouth well (does not linger in the mouth for long), and has extremely high commercial value.

[0013] This is a process diagram showing an example of the manufacturing method of the present invention. This is a process diagram showing an example of the manufacturing method of the present invention. This is a process diagram showing an example of the manufacturing method of the present invention.

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

[0015] In this specification, "X and / or Y (where X and Y are any combination)" means at least one of X and Y, and can mean X only, Y only, or X and Y. Furthermore, in this specification, when "X to Y" (where X and Y are any numbers) is used, unless otherwise specified, it includes the meaning of "greater than or equal to X and less than or equal to Y," as well as "preferably greater than X" or "preferably less than Y." In addition, in this specification, for numerical ranges described in stages, the upper or lower limit of one stage of the numerical range can be arbitrarily combined with the upper or lower limit of another stage of the numerical range. Furthermore, in numerical ranges described in this specification, the upper or lower limit of that numerical range can be replaced with the values ​​shown in the examples.

[0016] A method for producing bean paste according to one embodiment of the present invention (hereinafter sometimes referred to as "this manufacturing method") is characterized by comprising, in this order: a heating step of boiling raw beans and / or steaming them to obtain heat-treated beans; a grinding step of grinding the heat-treated beans and sugar to obtain a pulverized product; and a pressure homogenizer processing step of processing the pulverized product in a pressure homogenizer.

[0017] The manufacturing method will be described in more detail below. The manufacturing method includes, for example, a heating step, a grinding step, and a pressure homogenizer treatment step, in that order, as shown in Figure 1. Another embodiment of the manufacturing method is a method that further includes a soaking step, a heat sterilization step, and a freezing step, as shown in Figure 2, in which the raw beans are soaked. Another embodiment is a manufacturing method in which boiling and steaming are performed sequentially in the heating step, as shown in Figure 3. Note that the steps described in Figures 1 to 3 are illustrative examples, and the present invention is not limited thereto.

[0018] <Raw Beans> The beans used as raw materials in this manufacturing method are not particularly limited. Examples include the Vigna genus, such as white adzuki beans, adzuki beans, Dainagon beans, cowpeas, and mung beans; the Nelumbo genus, such as white kidney beans, red kidney beans, white white beans, pinto beans, tiger beans, large white beans, purple kidney beans, and kidney beans; the Vicia genus, such as broad beans; the Pea genus, such as red peas and green peas; the Soybean genus, such as soybeans, green soybeans, and black soybeans; the Peanut genus, such as peanuts; the Chickpea genus, such as chickpeas; and the Lentil genus, such as lentils.

[0019] The raw beans can be selected according to the intended use, taste, and flavor of the bean paste. For example, adzuki beans, white kidney beans, and white kidney beans are preferred for producing a less sticky bean paste, kidney beans are preferred for producing a more sticky bean paste, and soybeans and other soybean species are preferred for producing a creamy bean paste with a high fat content.

[0020] <Selection and Washing Processes> This manufacturing method may optionally include selection and washing processes for the raw beans. The selection process is the same as in conventional methods, in which beans that meet certain standards are selected. The washing process is the same as in conventional methods, in which impurities such as stones mixed in with the raw beans are removed. The order of the selection and washing processes is usually that the washing process is carried out after the selection process, but the selection process may be carried out after the washing process. In addition, the selection and washing processes may be repeated multiple times in any order.

[0021] <Soaking Process> This manufacturing method may optionally include a soaking process. The soaking process is a process in which beans are soaked in water to rehydrate them, similar to conventional methods, in order to obtain soaked beans. The soaked beans obtained through the soaking process are in a swollen state, having absorbed at least 70 parts by mass of water per 100 parts by mass of raw beans from a dry state. In this manufacturing method, by performing the soaking process, in conjunction with the heating process described below, the yield of beans after the heating process (heat-treated beans (sometimes called boiled beans)) can be adjusted. Furthermore, by performing the soaking process, the beans can be heated quickly and evenly in the heating process described below.

[0022] The soaking process is carried out, for example, by putting water in a pot or the like, adding the raw beans, and letting them stand for a predetermined time. The amount of water in the soaking process should be enough to immerse the beans, but it should be set appropriately according to various conditions such as the amount of beans, the type of beans, and the size of the beans. There are no particular limitations on the amount of water in the soaking process, but for example, it is 70 to 1000 parts by mass, preferably 100 to 500 parts by mass, and more preferably 200 to 400 parts by mass, per 100 parts by mass of raw beans.

[0023] The water temperature during the soaking process is set appropriately according to various conditions such as the amount of beans, the type of beans, and the size of the beans. There are no particular limitations, but the water temperature during the soaking process is usually, for example, 5 to 30°C, preferably 15 to 25°C. If the type of beans takes a long time to rehydrate, or if it is desired to shorten the soaking time, the water temperature during the soaking process may be, for example, 50 to 80°C.

[0024] The soaking time in the soaking process is set appropriately according to various conditions such as the amount of beans, the type of beans, and the size of the beans. There are no particular limitations, but assuming a water temperature of 15 to 25°C, for example, it is usually 4 to 36 hours, preferably 6 to 18 hours. Assuming a water temperature of 50 to 80°C, for example, it is usually 1 to 18 hours, preferably 3 to 8 hours.

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

[0026] The soaking water produced after the soaking process may be discarded, or it may be used directly in the next heating process without being discarded. From the standpoint of the taste, flavor, and nutritional content of the bean paste, the soaking water after the soaking process may be used directly in the next heating process (boiling) without being discarded, depending on the purpose.

[0027] <Heating Process> This manufacturing method involves a heating process. The heating process, similar to conventional methods, involves boiling and / or steaming the raw beans using a normal pressure kettle, pressurized kettle, vacuum kettle, steamer, etc., to obtain heat-treated beans in which the seed coat, starch, and protein of the raw beans have been softened. In this manufacturing method, it is preferable not to add sugar during the heating process, from the viewpoint of obtaining a bean paste with less stickiness and a good melt-in-the-mouth texture.

[0028] The heating process may involve either boiling or steaming the raw beans (or soaked beans if a soaking process is performed) in the same way as in conventional methods, or both boiling and steaming may be performed. When both boiling and steaming are performed, the order of the boiling and steaming is not particularly limited, but it is preferable to perform the steaming after the boiling. Performing the steaming immediately after the boiling tends to further improve the taste and flavor of the bean paste.

[0029] (Boiling Treatment) The boiling treatment in this manufacturing method is not particularly limited. For example, it is carried out by putting water in a pot, adding raw beans (or soaked beans), and heating using an arbitrary heat source (electricity, gas, steam). The amount of water in the boiling treatment is appropriately set according to various conditions such as the amount of beans, the type of beans, the size of the beans, and the presence or absence of the soaking process. The amount of water in the boiling treatment is not particularly limited, but it is 200 to 1000 parts by mass, preferably 300 to 600 parts by mass, based on 100 parts by mass of the raw beans. Also, the temperature condition (water temperature) in the boiling treatment is usually 90 to 100 °C. The heating time in the boiling treatment is appropriately set according to various conditions such as the amount of beans, the type of beans, the size of the beans, and the presence or absence of the soaking process, and is not particularly limited. However, when the above temperature conditions are assumed, for example, it is 5 to 120 minutes, preferably 10 to 100 minutes, more preferably 15 to 90 minutes.

[0030] In this manufacturing method, in the boiling treatment, optionally, seasonings and additives (softening agents, 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.

[0031] In the boiling treatment, similar to the conventional manufacturing method, a defecation process such as removing the bean dregs generated by boiling the raw beans together with the cooking juice during the boiling treatment and newly adding the removed amount of water may be carried out. That is, similar to the conventional manufacturing method, pre-cooking (primary boiling treatment), defecation, and main cooking (secondary boiling treatment) may be sequentially carried out.

[0032] After the boiling treatment, the heat-treated beans may be cooled. The cooling method is not particularly limited. For example, there are methods such as standing still at room temperature (5 to 35 °C) for a predetermined time (air-cooling), standing still while blowing air at room temperature (5 to 35 °C) for a predetermined time (wind-cooling), exposing to running water (water-cooling), and cooling in a refrigerator. In the method of exposing to running water, the heat-treated beans can be exposed to running water for 5 to 30 minutes to drain the bean dregs while cooling. The temperature of the product after cooling is usually 70 °C or lower, preferably 25 °C or lower, more preferably 15 °C or lower, from the viewpoint of suppressing the growth of microorganisms.

[0033] After the boiling treatment, steaming may be carried out using the preheating. For example, after the boiling treatment is completed, the pot is covered in a state where the heating is stopped, and left standing for a predetermined time for steaming.

[0034] (Steaming treatment) The steaming treatment in this manufacturing method is a method of performing heat treatment with steam. For example, it is carried out by using a steamer and heating under normal pressure or pressure. The temperature condition (product temperature) in the steaming treatment is not particularly limited, but is usually 90 to 120 °C. Also, the heating time in the steaming treatment is appropriately set according to various conditions such as the amount of beans, the type of beans, and the size of the beans, and is not particularly limited. However, on the premise of the above temperature conditions, for example, it is 5 to 120 minutes, preferably 10 to 100 minutes, more preferably 15 to 90 minutes.

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

[0036] In a preferred embodiment of this manufacturing method, for example, a method of performing cooling after the boiling treatment, then performing the steaming treatment, and then performing natural cooling can be mentioned.

[0037] <Skin removal step> This manufacturing method may optionally include a step of removing the skin of the raw beans. The skin removal step is not particularly limited, but examples include a method of manually removing the skin and a method of crushing while adding water using a sieve to remove the skin (also referred to as "grinding" or "straining"), similar to conventional manufacturing methods. For example, the skin removal step can be carried out after the heating step. However, from the viewpoint of further improving the taste and flavor of the paste, it may be preferable not to carry out the skin removal step in some cases.

[0038] <Adjustment Process> In this manufacturing method, it is preferable to adjust the yield (mass%) of the heat-treated beans after the heating process, which are to be used in the grinding process described below, according to the desired quality of the bean paste. The yield of the heat-treated beans after the heating process, which are to be used in the grinding process, is adjusted appropriately according to the type of bean. In the case of white kidney 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 even better. For example, it is preferable to first adjust the yield of the heat-treated beans immediately before putting them into a device such as a homomixer to the above range, and then perform the grinding process to obtain the ground product. The method of adjusting the yield is not particularly limited, but examples include draining the liquid using a sieve or adding water.

[0039] The yield of heat-treated beans is the mass of beans after the heating process in the grinding stage relative to the mass of raw beans. Specifically, for example, if the mass of raw beans is 100 parts by mass and the mass of heat-treated beans obtained through processes such as soaking and heating is 260 parts by mass, then the yield is 260% by mass (260 parts by mass / 100 parts by mass × 100).

[0040] <Grinding Process> This manufacturing method involves a grinding process in which the heat-treated beans and sugar obtained through the above process are ground to obtain a pulverized product. The grinding process includes a sugaring process in which sugar is added. The sugaring process can be performed before 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 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 pulverized material (finely ground heat-treated beans) obtained through the grinding process is typically 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 subsequent pressure homogenizer treatment process can be carried out smoothly. The particle size refers to the median diameter and can be measured by the method described in the examples below.

[0042] The processing conditions in the grinding process can be appropriately set, for example, so that the particle size of the pulverized material obtained through the grinding process falls within the aforementioned range. Commercially available grinding methods such as homomixers (Primix Corporation), cutter mixers (Robot-Coupe Corporation), ball cutters (Yanagiya Corporation), and Comitrol (URSCHEL Corporation) can be used as appropriate. For example, when using a homomixer, the grinding process can be carried out at 1,000 to 20,000 rpm for 1 to 20 minutes, 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 that have been cooled after the heating process for the grinding process. Furthermore, in this manufacturing method, it is preferable to grind the beans while cooling them in order to suppress the rise in temperature of the product during the grinding process. The temperature of the product during the grinding process is preferably 70°C or lower, more preferably 35°C or lower, and even more preferably 25°C or lower. When the temperature of the product is within the above range, the taste, flavor, and color of the bean paste tend to be even better. For example, it is preferable to first adjust the temperature of the heat-treated beans to the above range just before putting them into a device such as a homomixer, and then grind them to obtain the ground product. The method of adjusting the temperature of the product during the grinding process is not particularly limited, but examples include processing at room temperature (5 to 35°C) or processing with a grinder equipped with a chiller cooling function.

[0044] Furthermore, in the grinding process, it is preferable that the heat-treated beans are ground while the skins are still attached, from the viewpoint of further improving the taste and flavor of the bean paste and improving the yield.

[0045] In this manufacturing method, the grinding process involves adding sugars such as sucrose to the heat-treated beans before and / or during the grinding process. This effectively extracts moisture from the heat-treated beans (dehydration), increases the fluidity of the ground material, and facilitates homogenization in the subsequent pressure homogenizer process.

[0046] The sugar content (Brix value) of the pulverized material obtained through a pulverization process including sugaring 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 material subjected to the subsequent pressure homogenizer processing step can be significantly increased.

[0047] In this specification, "Brix value" refers to the weight (g) of soluble solids per 100g of solution. It is usually determined by converting the refractive index, measured at 20°C using a sugar meter or refractometer, into a mass / mass percentage of the sucrose solution based on the conversion table of the ICUMSA (International Committee for Uniform Methods of Sugar Analysis). A higher Brix value indicates a higher concentration of soluble solids, including carbohydrates.

[0048] The amount of sugar added in the sugaring process can be appropriately adjusted depending on the type of bean and the yield, but for example, in the case of white kidney 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, relative to 260 parts by mass of heat-treated beans with a yield of 260% by mass per 100 parts by mass of raw beans. When the amount is within the above range, the fluidity of the pulverized material subjected to the subsequent pressure homogenizer processing step can be significantly increased.

[0049] The sugars used in this manufacturing method are the same as in conventional methods and are not particularly limited, but examples include refined sugars such as granulated sugar, refined white sugar, brown sugar, medium-grain sugar, white granulated sugar, rock sugar, and liquid sugar; unrefined sugars such as brown sugar, processed brown sugar, wasanbon sugar, and red sugar; glucose, fructose, sucrose, maltose, enzyme-fermented starch syrup, lactose, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, honey, oligosaccharides, reducing sugars such as polydextrose, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactulose, raffinose, lactulose, palatinose oligosaccharides, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, and trehalose. These can be used individually or in combination of two or more. The sugar may be in powder or liquid form, but from the viewpoint of the effect of moisture on physical properties, it is preferable to add powdered sugar.

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

[0051] <Pressure Homogenizer Processing Process> A key feature of this manufacturing method is the process of processing the pulverized material obtained through the aforementioned pulverization process using a pressure homogenizer. By performing homogenization processing using a pressure homogenizer after the aforementioned heating and pulverization processes, the water retention capacity of the bean paste can be improved. Furthermore, this manufacturing method can further improve the texture.

[0052] A pressure homogenizer (sometimes also called a pressure homogenizer) is a device that continuously performs emulsification, dispersion, pulverization, grinding, and ultrafine processing by pressurizing a fluid with a pump and ejecting it through very fine gaps in the flow path, utilizing the combined energy of particle collisions, shear forces due to pressure differences, and other factors. A valve-type pressure homogenizer with a homogenization valve is preferred as a pressure homogenizer. Specifically, commercially available products such as the "APV-1000" (manufactured by SPX FLOW Co., Ltd.) and the "High-Pressure Homogenizer H3-1D" (manufactured by Sanmaru Machinery Industry Co., Ltd.) can be used as appropriate.

[0053] The processing pressure in the pressure homogenizer process is preferably 20 MPa or higher, more preferably 25 MPa or higher, and particularly preferably 50 MPa or higher. When the processing pressure in the pressure homogenizer process 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 processing pressure in the pressure homogenizer process can be appropriately set within the above range, for example, 40 to 200 MPa, 60 to 150 MPa, 80 to 100 MPa, etc.

[0054] The temperature of the pulverized material subjected to the pressure homogenizer process (at the time of input) is preferably as low as possible in order to suppress thermal damage caused by the rise in temperature during the process. For example, it should be 70°C or lower, preferably 35°C or lower, and more preferably 25°C or lower. Furthermore, the temperature of the bean paste obtained after the pressure homogenizer process should be, for example, 95°C or lower. Within this temperature range, deterioration of taste and flavor due to processing heat can be suppressed.

[0055] Furthermore, from the viewpoint of further improving the taste and flavor of the bean paste, it is preferable to perform the pressure homogenization process on the pulverized material in which the skin has not been removed.

[0056] Processing with a pressure homogenizer may be repeated once or multiple times (passes). When homogenizing using a circulating system, the number of passes is determined by dividing the amount of material being processed by the processing flow rate; in this case, more than one pass may also be performed.

[0057] The particle size (median diameter) of the bean paste obtained through the pressure homogenizer process varies depending on the type of bean, but is, for example, 10 to 115 μm, preferably 10 to 110 μm, and more preferably 10 to 90 μm, from the viewpoint of water retention. The particle size (median diameter) of the bean paste may also be, for example, 20 to 90 μm, 30 to 90 μm, or 40 to 90 μm. Furthermore, the specific surface area of ​​the bean paste obtained by this manufacturing method varies depending on the type of bean and is not particularly limited, but is, for example, 770 to 2,500 cm². 2 / cm 3 Therefore, from the viewpoint of water retention, preferably 800 to 2,000 cm 2 / cm 3 More preferably 1,000 to 1,800 cm 2 / cm 3 The particle size and specific surface area can be measured by conventionally known methods. Specifically, they can be measured by the method described in the examples.

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

[0059] <Other Processes> As a process after the pressure homogenizer treatment process, it is preferable to arbitrarily perform a packaging process, a freezing process, a heat sterilization process, etc. That is, as a process after the pressure homogenizer treatment process, the filling may be contained in an arbitrary package and sealed, and the freezing process may be performed by a known method, or the heat sterilization process may be performed by a known method.

[0060] <Physical Properties of the Filling Obtained by this Manufacturing Method> The filling obtained by this manufacturing method preferably has the following physical properties. The following physical properties are measured by the method described in the examples described later.

[0061] (Water Retention (Water Separation Rate)) The water separation rate of the filling obtained by this manufacturing method is not particularly limited, but for example, 2% by mass or less is preferable, more preferably 1% by mass or less, still more preferably 0.5% by mass or less, and particularly preferably 0.1% by mass or less.

[0062] (Color Tone) As a method of indicating the color tone of an object, the L ＊ a ＊ b ＊ color space (also referred to as "CIE LAB color space") is known. The L * value of the filling obtained by this manufacturing method represents brightness, and the larger the numerical value in the range from -100 to 100, the brighter it becomes, and the smaller the numerical value, the darker it becomes.

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

[0064] The L ＊ value of the filling obtained by this manufacturing method using Kintoki beans as raw material beans is not particularly limited, but for example, it is preferably 45 or more, more preferably 50 or more, and still more preferably 53 or more. The upper limit value of the L ＊ value is not particularly limited, but for example, it is 65 or less.

[0065] The amount of bean paste obtained by this manufacturing method using adzuki beans as the raw material is L ＊ The value is not particularly limited, but for example, it is preferably 28 or higher, more preferably 29 or higher, and even more preferably 30 or higher. ＊ There is no particular upper limit to the value, but for example, it is 45 or less.

[0066] The L of the bean paste obtained by this manufacturing method using soybeans as the raw material ＊ The value is not particularly limited, but for example, it is preferably 65 or higher, more preferably 70 or higher, and even more preferably 72 or higher. ＊ There is no particular upper limit to the value, but for example, it is 95 or less.

[0067] (Hardness stress) The hardness stress of the bean paste obtained by this manufacturing method is not particularly limited, but for example, it is 2,500 to 29,000 N / m 2 Therefore, from the perspective of the softness of the bean paste, the pressure range is 10,000 to 27,500 N / m. 2 Preferably, and more preferably, 15,000 to 26,000 N / m 2 That is the case.

[0068] The bean paste produced by this manufacturing method can suppress syneresis (water separation) that occurs over time, thus preventing deterioration of texture and appearance caused by syneresis. Furthermore, it can suppress the growth of microorganisms, resulting in superior shelf life. In addition, compared to bean paste produced by conventional methods, it is free of grittiness, has a delicious bean flavor, retains the bean color without browning, has a moderate softness, melts easily in the mouth (does not linger in the mouth for long), and is extremely useful in providing bean paste with high commercial value.

[0069] The bean paste produced by this manufacturing method can be used primarily in confectionery. Examples include, but are not limited to, confectionery that contains bean paste inside, and confectionery that is encased in bean paste. More specifically, examples include manju, daifuku mochi, sakura mochi, kusa mochi, dorayaki, imagawayaki, taiyaki, kintsuba, monaka, uiro, anpan, anko donut, ankoro mochi, botamochi, uguisu mochi, nerikiri, ohagi, and dango.

[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 unless it exceeds the gist of the invention. In the examples, "%" means by mass basis.

[0071] <Test Method> The test method is as follows.

[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 using a centrifuge (Tommy Seikou Co., Ltd., Micro-High-Speed ​​Refrigerated Centrifuge MX-305) at 3000 × g for 60 minutes at 25°C. After removing the separated water, the mass of the bean paste was weighed and the water syneresis rate was determined. (Formula) Water syneresis rate = (Mass before centrifugation - Mass after centrifugation) / Mass before centrifugation × 100 (mass%)

[0073] [Color Test] 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.). ＊ The higher the value (brightness), the brighter it is. ＊ The value (redness) indicates that a higher number means a stronger reddish tint, and a lower number means a stronger greenish tint. Also, b ＊ The value (yellowness) indicates the degree of yellowness; a higher number means a stronger yellow tint, while a lower number means a stronger blue tint.

[0074] [Sensory Testing] Sensory testing was conducted on the bean paste obtained in the examples and comparative examples. The sensory testing was performed by 10 trained sensory evaluation panelists who evaluated the bean paste according to the following evaluation criteria, and the results were aggregated to calculate the average value. The product temperature was set to room temperature. (Roughness) 2 points (excellent): No roughness, good. 1 point (very good): Slightly rough, but good. 0 points (poor): Rough, bad.

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

[0076] (Appearance) 2 points (excellent): No browning, the bean color remains, good. 1 point (very good): Slightly browned, but the bean color remains, good. 0 points (poor): Browned, the bean color is gone, poor.

[0077] (Softness) 2 points (excellent): The bean paste has a suitable softness and is good. 1 point (very good): The bean paste is a little hard or soft, but is good. 0 points (poor): The bean paste is a little hard or soft and is bad.

[0078] (Melt-in-the-mouth) 2 points (excellent): Melts in the mouth quickly and doesn't linger long. 1 point (very good): Melts in the mouth fairly quickly and doesn't linger long. 0 points (poor): Melts in the mouth for a long time and doesn't melt well.

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

[0080] [Measurement of Hardness Stress] 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 Co., Ltd., RE2-33005C) with a 20 N measuring load cell. Using an 8 mm diameter cylindrical plunger, the mixture was compressed vertically by 1 degree 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] [Measurement of Brix value] The Brix value was measured using a sugar meter (refractometer, manufactured by ATAGO, H-80).

[0082] <Test Example 1> Test Example 1 examines the effects of differences in manufacturing conditions on water retention and sensory evaluation. Bean paste was produced using the manufacturing methods shown in the Examples and Comparative Examples below, and each test was conducted and evaluated. The results are shown in Table 1. In Table 1, "〇 (performed)" indicates that the process was performed, and "- (not performed)" indicates that the process was not performed.

[0083] (Example 1-1) 1000 g of white kidney beans were placed in a water tank containing 5000 mL of water and left to stand overnight (16 hours) at 18°C ​​(room temperature) (soaking step). The rehydrated white kidney beans were placed in a pot containing 7000 mL of water and heated at 98°C (water temperature) for 40 minutes (heating step). The heated white kidney beans (heat-treated beans) were cooled under running water for 20 minutes to bring the product temperature to below 25°C (cooling step). The cooled white kidney beans were placed in a sieve and left to stand, and the liquid was drained to a yield of 260% by mass (relative to the raw material, i.e., 2600 g). After the liquid was drained, 1430 g of sugar was added and the beans were ground using a homomixer (Primix, Labo-Solution®) under the conditions of a stirring time of 10 minutes, a stirring speed of 10,000 rpm, and a product temperature of 25°C (grinding step). The pulverized material obtained as described above (sugar content (Brix value) 55) was processed using a pressure homogenizer (SPX FLOW Co., Ltd., APV-1000) at a pressure of 100 MPa (pressure homogenizer processing step. Product temperature before processing: 40°C, product temperature after processing: 60°C). In this way, the bean paste according to Example 1-1 was produced.

[0084] (Example 1-2) Anko (sweet bean paste) according to Example 1-2 was produced in the same manner as in Example 1-1, except that a steaming process was carried out in addition to the process described in Example 1-1. Specifically, the white kidney beans obtained after draining in Example 1-1 were placed in a perforated container and put into a steamer, and heated at 98°C (product temperature) for 20 minutes (steaming process). Next, the white kidney beans after the steaming process were left to cool at 18°C ​​(room temperature) for 20 minutes, and adjusted to a product temperature of 30°C or lower and a yield of 260% by mass (relative to raw materials, i.e., 2600 g). Thereafter, the anko according to Example 1-2 was produced by sequentially going through the grinding process and the pressure homogenizer processing process in the same manner as in Example 1-1.

[0085] (Example 1-3) Anko (sweet bean paste) according to Example 1-3 was manufactured in the same manner as in Example 1-1, except that the cooling step was not performed.

[0086] (Example 1-4) Anko according to Example 1-4 was produced in the same manner as in Example 1-1, except that a heat sterilization step was carried out in addition to the process described in Example 1-1. Specifically, 400 g of anko obtained through the pressure homogenizer treatment step in Example 1-1 was placed in a heat-resistant bag and sealed with a heat sealer, and then immersed in 90°C water and heated for 30 minutes (heat sterilization step). Anko according to Example 1-4 was produced through the above step.

[0087] (Example 1-5) Anko (bean paste) according to Example 1-5 was produced in the same manner as in Example 1-1, except that a skin removal step was carried out in addition to the method described in Example 1-1. Specifically, the white kidney beans cooled in the cooling step were placed in a sieve and left to stand, and the liquid was drained to a yield of 260% by mass (relative to the raw material, i.e., 2600 g). The skins of the white kidney beans after draining were removed by hand, and the beans were strained using a 60-mesh (250 μm opening) sieve and a spatula (skin removal step). Next, 1287 g of sugar was added to 2340 g of beans obtained through the above step (sugar content (Brix value) 55), and the beans were ground using a homomixer (Primix, Labo-Solution®) under the conditions of a stirring time of 10 minutes, a stirring speed of 10,000 rpm, and a product temperature of 25°C (grinding step). The pulverized material obtained as described above was processed using a pressure homogenizer (SPX FLOW, APV-1000) at a pressure of 100 MPa (product temperature before pressure homogenizer treatment: 40°C, product temperature after treatment: 60°C). In this way, the bean paste according to Examples 1-5 was produced.

[0088] (Example 1-6) Anko (sweet bean paste) according to Example 1-6 was produced in the same manner as in Example 1-1, except that an additional bean paste kneading process (heating) was carried out. Specifically, 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 is 55). In this way, anko according to Example 1-6 was produced.

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

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

[0091] (Comparative Example 1-2) Anko (sweet bean paste) was produced using a general conventional method. Specifically, 1000 g of white kidney beans were placed in a water tank containing 5000 mL of water and left to stand overnight (16 hours) at 18°C ​​(room temperature) (soaking step). The rehydrated white kidney beans were placed in a pot containing 7000 mL of water and heated at 98°C (water temperature) for 40 minutes (heating step). After heating, the white kidney beans were cooled under running water for 20 minutes to bring the product temperature to below 25°C (cooling step). The cooled white kidney beans were placed in a sieve and left to stand, and the liquid was drained to a yield of 260% by mass (relative 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 spatula (skin removal step). 2340g of beans obtained through the above process were mixed with 1287g of sugar using a spatula until uniform. 400g of the bean paste obtained above was mixed with 150g of water (sugar content (Brix value) 40), and heated while stirring (temperature 98°C, 25 minutes) (bean paste kneading process) to produce bean paste according to Comparative Example 1-2 (sugar content (Brix value) 55).

[0092] (Comparative Example 1-3) The bean paste according to 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. Specifically, 400g of the bean paste obtained through the bean paste kneading step in Comparative Example 1-2 was placed in a heat-resistant bag and sealed with a heat sealer, and then immersed in 90°C water and heated for 30 minutes (heat sterilization step). The bean paste according to Comparative Example 1-3 was produced through the above step.

[0093]

[0094] (Discussion of Test Example 1) From the results of Test Example 1 shown in Table 1, it was confirmed that the bean paste obtained by carrying out the heating process, grinding process, and pressure homogenizer processing process in this order (Examples 1-1 to 1-7) was superior in terms of water retention, color tone, and sensory evaluation.

[0095] On the other hand, although the heating and grinding processes were carried out in this order, the bean paste obtained without the pressure homogenizer treatment process (Comparative Example 1-1) had a higher water syneresis rate and inferior water retention compared to the bean paste obtained by the manufacturing method of the present invention (Examples 1-1 to 1-7). Furthermore, the bean paste obtained without the pressure homogenizer treatment process (Comparative Example 1-1) received lower evaluations in all sensory evaluation items compared to the bean paste obtained by the manufacturing method of the present invention (Examples 1-1 to 1-7). In addition, the bean paste obtained without the pressure homogenizer treatment process (Comparative Example 1-1) had lower brightness (whiteness) in the color evaluation compared to the bean paste obtained by the manufacturing method of the present invention (Examples 1-1 to 1-7).

[0096] Furthermore, it was confirmed that both the bean paste obtained by performing the peel removal step (Examples 1-5) and the bean paste obtained without performing the step (Example 1-1) in the manufacturing method of the present invention exhibited excellent water retention. While it is possible that the peel may be a factor in improving the water retention of the bean paste, it was confirmed that in the manufacturing method of the present invention, the pressure homogenizer treatment step is the factor that improves the water retention of the bean paste. It was also confirmed that the bean paste obtained without performing the peel removal step (Example 1-1) had a relatively good taste and flavor.

[0097] Furthermore, in the manufacturing method of the present invention, a comparison between bean paste obtained by performing the bean paste kneading process (Examples 1-6) and bean paste obtained without performing the process (Example 1-1) confirmed that both had excellent water retention. However, it was confirmed that the bean paste obtained by performing the bean paste kneading process had a relatively lower evaluation of taste, flavor, softness, and melt-in-the-mouth quality due to excessive heating and water addition. From the viewpoint of further improving taste, flavor, and softness in the manufacturing method of the present invention, it is preferable not to perform the bean paste kneading process.

[0098] 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 significantly lower sensory evaluations compared to the bean paste obtained by the present invention. Thus, it was confirmed that by using the manufacturing method of the present invention, water retention can be dramatically improved compared to bean paste obtained by conventional general manufacturing methods, and various sensory evaluations can also be dramatically improved.

[0099] <Test Example 2> Test Example 2 examines the processing pressure conditions for the pressure homogenizer processing step in the manufacturing method of the present invention. While the processing pressure in Test Example 1 was 100 MPa, in Test Example 2, bean paste was produced based on the following conditions: 20 MPa, 50 MPa, 75 MPa, and 90 MPa.

[0100] (Example 2-1) 500 g of white kidney beans were placed in a water tank containing 2500 mL of water and left to stand overnight (16 hours) at 18°C ​​(room temperature) (soaking step). The rehydrated white kidney beans were placed in a pot containing 3500 mL of water and heated at 98°C (water temperature) for 40 minutes (heating step). The heated white kidney beans (heat-treated beans) were cooled under running water for 20 minutes to bring the product temperature to below 25°C (cooling step). The cooled white kidney beans were placed in a sieve and left to stand, and the liquid was drained to a yield of 260% by mass (relative to the raw material, i.e., 1300 g). After draining, 715 g of sugar was added and the beans were ground using a homomixer (Primix, Lab-Solution®) under the conditions of a stirring time of 10 minutes, a stirring speed of 10,000 rpm, and a product temperature of 25°C (grinding step). The pulverized material obtained as described above (sugar content (Brix value) 55) was processed using a pressure homogenizer (SPX FLOW Co., Ltd., APV-1000) at a pressure of 20 MPa (pressure homogenizer processing step; product temperature before processing: 40°C, product temperature after processing: 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 processing pressure in the pressure homogenizer process 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 according to Comparative Example 2-1 was manufactured in the same manner as in Example 2-1, except that the pressure homogenizer treatment step was not performed.

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

[0104]

[0105] (Discussion 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 higher (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 higher (Examples 2-2 to 2-5), all items of the sensory evaluation were 1.0 points or higher, and the brightness (whiteness) in the color evaluation was further improved. Furthermore, when the processing pressure in the pressure homogenizer processing step was 50 MPa or higher (Examples 2-3 to 2-5), it was confirmed that the sensory evaluation was further improved compared to the case where the processing pressure was 25 MPa (Example 2-2), and the brightness (whiteness) in the color evaluation was further improved.

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

[0107] (Example 3-1: Kidney Beans) 500g of kidney beans were placed in a water tank containing 2500mL of water and left to stand overnight (16 hours) at 18°C ​​(room temperature) (soaking step). The rehydrated kidney beans were placed in a pot containing 3500mL of water and heated at 98°C (water temperature) for 50 minutes (heating step). The heated kidney beans (heat-treated beans) were cooled under running water for 20 minutes to bring the temperature down to 25°C or below (cooling step). The cooled kidney beans were placed in a sieve and left to stand, and the liquid was drained to achieve a yield of 240% by mass (relative to the raw material, i.e., 1200g). Next, water was added to achieve a yield of 260% by mass (relative to the raw material, i.e., 1300g), and 715g of sugar was added. The mixture was then ground using a homomixer (Primix, Lab-Solution®) for 10 minutes at a stirring speed of 10,000 rpm and a product temperature of 25°C (grinding step). The resulting pulverized material (sugar content (Brix value) 55) was then processed using a pressure homogenizer (SPX FLOW, APV-1000) at a pressure of 100 MPa (pressure homogenizer processing step; product temperature before processing was 40°C, and product temperature after processing was 60°C). In this way, the bean paste according to Example 3-1 was produced.

[0108] (Comparative Example 3-1: Kidney Beans) The bean paste according to Comparative Example 3-1 was produced in the same manner as in Example 3-1, except that the pressure homogenizer treatment step was not performed.

[0109] (Example 3-2: Adzuki beans) 500g of adzuki beans were placed in a pot containing 2000mL of water and heated at 98°C (water temperature) for 60 minutes (heating step). The heated adzuki beans (heat-treated beans) were placed in a colander and allowed to cool to a yield of 240% by mass (relative to the raw material, i.e., 1200g), and the product temperature was reduced to 30°C or below (cooling step). Next, water was added to a yield of 260% by mass (relative to the raw material, i.e., 1300g), 715g of sugar was added, and the beans were ground using a homomixer (Primix, Labo-Solution®) under the conditions of a stirring time of 10 minutes, a stirring speed of 10,000 rpm, and a product temperature of 25°C (grinding step). The pulverized material obtained as described above (sugar content (Brix value) 55) was processed using a pressure homogenizer (SPX FLOW Co., Ltd., APV-1000) at a pressure of 100 MPa (pressure homogenizer processing step. Product temperature before processing: 40°C, product temperature after processing: 60°C). In this way, the bean paste according to Example 3-2 was produced.

[0110] (Comparative Example 3-2: Adzuki beans) The bean paste according to 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) 500 g of soybeans were placed in a water tank containing 2500 mL of water and left to stand overnight (16 hours) at 18°C ​​(room temperature) (soaking step). The rehydrated soybeans were placed in a pot containing 3500 mL of water and heated at 98°C (water temperature) for 70 minutes (heating step). The heated soybeans (heat-treated beans) were cooled under running water for 20 minutes to bring the product temperature to below 25°C (cooling step). The cooled soybeans were placed in a sieve and left to stand, and the liquid was drained to achieve a yield of 245% by mass (relative to the raw material, i.e., 1225 g). Next, water was added to achieve a yield of 260% by mass (relative to the raw material, i.e., 1300g), and 715g of sugar was added. The mixture was then ground using a homomixer (Primix, Labo-Solution®) for 10 minutes at a stirring speed of 10,000 rpm and a product temperature of 25°C (grinding step). The resulting pulverized material (sugar content (Brix value) 55) was then processed using a pressure homogenizer (SPX FLOW, APV-1000) at a pressure of 100 MPa (pressure homogenizer processing step; product temperature before processing was 40°C, and after processing was 60°C). In this way, the bean paste according to Example 3-3 was produced.

[0112] (Comparative Example 3-3: Soybeans) The bean paste according to 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 on Examples 3-1 to 3-3 and Comparative Examples 3-1 to 3-3, and particle size was measured. The results are shown in Table 3. In Table 3, "〇 (performed)" indicates that the pressure homogenizer treatment process was performed, and "- (not performed)" indicates that the pressure homogenizer treatment process was not performed.

[0114]

[0115] (Discussion of Test Example 3) From the results of Test Example 3 shown in Table 3, it was confirmed that the bean paste obtained by carrying out the heating process, grinding process, and pressure homogenizer processing process in this order (Examples 3-1 to 3-3) was superior in terms of water retention, color, and sensory evaluation.

[0116] On the other hand, although the heating and grinding processes were carried out in this order, the bean paste obtained without the pressure homogenizer treatment process (Comparative Examples 3-1 to 3-3) had a higher water separation rate and inferior water retention compared to the bean paste obtained by the manufacturing method of the present invention (Examples 3-1 to 3-3). Furthermore, the bean paste obtained without the pressure homogenizer treatment process (Comparative Examples 3-1 to 3-3) received lower evaluations in all sensory evaluation items, such as grittiness, compared to the bean paste obtained by the manufacturing method of the present invention (Examples 3-1 to 3-3).

[0117] Furthermore, when considered in conjunction with Test Example 1 (white kidney beans), it was confirmed that, from the perspective of sensory evaluation such as taste and flavor, white kidney beans, kidney beans, and adzuki beans are preferable, and even more so, white kidney beans and kidney beans are more preferable.

[0118] Note that the criteria for evaluating color tone differ depending on the type of bean. For example, the brightness (L) that is considered excellent in bean paste obtained from white kidney beans is different. * The value of (L) and the brightness (L) which is considered excellent in bean paste obtained from kidney beans. * The values ​​of ) are different.

[0119] While the above embodiments illustrate specific forms of the present invention, these embodiments are merely illustrative and should not be interpreted restrictively. Various modifications that are obvious to those skilled in the art are intended to fall within the scope of the present invention.

[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. For example, it can suppress deterioration of texture and appearance caused by syneresis, and can also suppress the growth of microorganisms. Furthermore, it is possible to provide a bean paste with extremely high commercial value that is smooth, has a good bean flavor, retains the bean color without browning, has a moderate softness, and leaves a smooth, short lingering feeling in the mouth.

Claims

1. A method for producing bean paste, comprising, in this order: a heating step of boiling raw beans and / or steaming them to obtain heat-treated beans; a grinding step of grinding the heat-treated beans and sugar to obtain a pulverized product; and a pressure homogenizing step of processing the pulverized product using a pressure homogenizer.

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

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

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

5. A method for producing bean paste according to any one of claims 1 to 4, further comprising a soaking step, the soaking step, the heating step, the grinding 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 5, wherein the raw bean is at least one selected from the group consisting of white kidney beans, red kidney beans, and adzuki beans.

7. A method for producing bean paste according to any one of claims 1 to 6, further comprising a freezing step or a heat sterilization step, wherein the pressure homogenizer treatment step and the freezing step or the heat sterilization step are included in this order.

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