JP4072906B2 - Process for producing pickled beans, pickled beans obtained thereby and pickled beans in containers using the same - Google Patents
Process for producing pickled beans, pickled beans obtained thereby and pickled beans in containers using the same Download PDFInfo
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Description
本発明は、酢漬け豆の製法およびそれによって得られた酢漬け豆ならびにそれを用いた容器入り酢漬け豆に関するものである。 The present invention relates to a method for producing pickled beans, pickled beans obtained by the method, and containered pickled beans using the same.
近年、「酢大豆」なる食品が注目されている。酢大豆とは、いわゆる大豆の酢漬けのことであり、一部の地域では、古くから保存食として知られていたものであるが、近年において、この酢大豆に、血糖値の上昇を抑える効果や、血圧の上昇を抑える効果や、肥満改善効果や、便秘解消効果等が期待されると言われるようになってからは、いわゆる健康食品として広く注目されるようになった。 In recent years, a food product called “vinegared soybeans” has attracted attention. Vinegared soybeans are so-called pickled soybeans, and in some areas they have been known as preserved foods for a long time. Since it has been said that an effect of suppressing an increase in blood pressure, an effect of improving obesity, an effect of eliminating constipation, and the like are expected, it has come to attract wide attention as a so-called health food.
ところで、上記酢大豆は、従来、生の大豆を、そのまま酢に浸漬することにより製造されていた。しかしながら、生の大豆のままだと、大豆特有の青臭みが残って食べにくかったり、大豆タンパク質の消化吸収の点で良くない等といった不具合があった。そのため、近年では、生大豆を煎ったり、あるいは酢や水で煮込んだりした後に、酢に浸漬して酢大豆を製造している(例えば、特許文献1〜4参照)。
しかしながら、上記のような製法により得られた酢大豆は、非常に酸っぱくて食べにくいものであった。そのため、体に良いという意識がなければ、継続的に、好んで食べることのできるようなものではなかった。そこで、大豆を浸す酢の中に、砂糖等の甘味料を加え、酸っぱさを抑えるといった試みもなされてきた。しかし、このような試みを行った場合であっても、やはり、酸味が強くて食べにくいものであることには変わりなく、そのため、いま一つ、万人に受け入れられる食品となっていなかった。 However, vinegared soybeans obtained by the above-described production method are very sour and difficult to eat. Therefore, it wasn't something that you could eat and eat continuously if you didn't have good health. Therefore, attempts have been made to suppress sourness by adding a sweetener such as sugar into vinegar soaking soybeans. However, even when such an attempt was made, it was still a sour and hard-to-eat food, so it was not a food that could be accepted by everyone.
本発明は、このような事情に鑑みなされたもので、酸っぱ過ぎずに食べ易く、毎日の食生活に取り入れることが容易な酢漬け豆として加工できる酢漬け豆の製法およびそれによって得られた酢漬け豆ならびにそれを用いた容器入り酢漬け豆の提供をその目的とする。 The present invention has been made in view of such circumstances, a method for producing pickled beans that can be processed as pickled beans that are easy to eat without being sour and easy to incorporate into daily eating habits, and pickled beans obtained thereby, and The purpose is to provide a container of vinegared beans using it.
上記の目的を達成するため、本発明は、豆を加熱処理し、その加熱処理された豆を、酢を主成分とする浸漬液に浸漬して得られる酢漬け豆の製法であって、上記浸漬液に浸漬するに先立って、上記加熱処理された豆を、糖液中で浸漬処理する酢漬け豆の製法を第1の要旨とする。 In order to achieve the above object, the present invention is a method for producing pickled beans obtained by heat-treating beans and immersing the heat-treated beans in an immersion liquid containing vinegar as a main component. Prior to dipping in the liquid, the first gist is a method for producing pickled beans in which the heat-treated beans are dipped in a sugar solution.
また、本発明は、上記酢漬け豆の製法によって得られる酢漬け豆を第2の要旨とする。 Moreover, this invention makes the 2nd summary the vinegared bean obtained by the manufacturing method of the said vinegared bean.
さらに、本発明は、上記酢漬け豆を容器内に封入してなる容器入り酢漬け豆であって、上記容器が、小分けされた容器であり、かつ、各容器内に、一回に摂取するのに適した量の酢漬け豆を封入してなる容器入り酢漬け豆を第3の要旨とする。 Furthermore, the present invention is a vinegared bean in which the pickled beans are enclosed in a container, the container being a subdivided container, and each container is ingested at a time. The third gist is a vinegared bean in which a suitable amount of vinegared bean is encapsulated.
すなわち、本発明者らは、前記課題を解決すべく鋭意研究を重ねた。その研究の過程で、従来のように、煎ったり煮たりして加熱処理した豆(大豆等の豆類)を、そのまま、酢(甘味料が加えられた酢も含む)の中に浸漬するのではなく、加熱処理した豆を酢に浸す前に、糖液中で所定時間、浸漬処理することを想起した。この処理により、糖が豆の中心部を占めることとなり、しかも、一度浸透した糖は、分子の大きさからも豆の外部へ出にくく、結果的に、酢と糖との置換が起こりにくくなる。その結果、従来のように、豆の中心部に酢が染み込み過ぎ、酸っぱくなり過ぎるといったことがなくなり、非常に食べ易い酢漬け豆が得られるようになることを突き止め、本発明に到達した。 That is, the present inventors have intensively studied to solve the above problems. In the course of the research, beans (beans such as soybeans) that have been roasted and boiled and heat-treated as before are immersed in vinegar (including vinegar with sweeteners) as it is. However, it was conceived that the heat-treated beans were soaked in the sugar solution for a predetermined time before being soaked in vinegar. By this treatment, the sugar occupies the center of the bean, and the sugar once permeated is not easily released from the bean due to the size of the molecule, and as a result, the substitution between vinegar and sugar is less likely to occur. . As a result, it was determined that the vinegar was not soaked into the center of the bean and it became too sour as before, and a pickled bean that was very easy to eat was obtained, and the present invention was achieved.
また、上記のようにして得られた酢漬け豆を、小分けされた容器内に所定量封入させた形で製品化し、かつ、上記所定量を、健康維持や体質改善が期待できる一回の摂取量に設定することにより、消費者が容易に、必要な栄養素を過不足なく摂取することができるようになるため、消費者自身による自主的かつ継続的な健康管理がし易くなることも突き止めた。 In addition, the vinegared beans obtained as described above are commercialized in a form in which a predetermined amount is enclosed in a subdivided container, and the above predetermined amount is a single intake that can be expected to maintain health and improve the constitution It has also been found that the consumer can easily take necessary nutrients without excess and deficiency, so that the consumer himself / herself can easily and continuously manage health.
以上のように、本発明の酢漬け豆の製法は、豆を加熱処理し、その加熱処理された豆を、酢を主成分とする浸漬液に浸漬するに先立って、糖液中で浸漬処理することにより行うものである。このように、酢を主成分とする浸漬液に浸す前に、糖液中で浸漬処理を行うことにより、豆の中心部に酢が染み込み過ぎて、酸っぱ過ぎたりすることがなくなり、その結果、従来に比べ、非常に食べ易い酢漬け豆を得ることができる。 As mentioned above, the manufacturing method of the pickled bean of this invention heat-processes a bean and immerses the heat-processed bean in the sugar solution before immersing in the immersion liquid which has vinegar as a main component. This is what you do. Thus, before immersing in the immersion liquid containing vinegar as a main component, by performing the immersion treatment in the sugar solution, the vinegar soaks into the center of the bean so that it does not become sour, Compared with the past, vinegared beans that are very easy to eat can be obtained.
特に、上記糖液中での浸漬処理が、常温下で1〜24時間行われると、一層食べ易い酢漬け豆が得られるようになる。 In particular, when the immersion treatment in the sugar solution is performed at room temperature for 1 to 24 hours, vinegared beans that are easier to eat can be obtained.
また、上記豆の加熱処理が、110〜120℃の温度下で150〜300秒間の蒸煮処理により行われると、食感(歯ごたえ)が柔らかく、かつ豆本来の栄養に富んだ酢漬け豆が得られるようになる。 Moreover, when the heat processing of the said bean is performed by the steaming process for 150-300 second under the temperature of 110-120 degreeC, the texture (chewy) is soft and the pickled bean which was rich in the original nutrition of the bean is obtained. It becomes like this.
さらに、上記酢として、黒酢が用いられると、マイルドな味の酢漬け豆が得られるようになる。 Furthermore, when black vinegar is used as the vinegar, a pickled bean with a mild taste can be obtained.
一方、黒大豆とともに黒酢が用いられると、上記のようにマイルドな味になるとともに、通常の酢を用いた場合よりも、黒大豆中のアントシアニンが顕著に安定化されるようになる。本出願人は、自身の研究により、アントシアニンに腹部脂肪の沈着抑制効果があることを既に見いだしており(特開2002−153240号公報)、このことに関連し、本発明により、肥満を改善し、かつ腹部脂肪の沈着を制御する効果に一層優れた酢漬け豆が得られるようになる。 On the other hand, when black vinegar is used together with black soybeans, it has a mild taste as described above, and anthocyanins in black soybeans are significantly stabilized as compared with the case of using ordinary vinegar. The present applicant has already found that anthocyanins have an effect of suppressing the deposition of abdominal fat (Japanese Patent Laid-Open No. 2002-153240), and in this connection, the present invention improves obesity. In addition, pickled beans that are more effective in controlling the deposition of abdominal fat can be obtained.
そして、上記酢漬け豆を容器内に密封してなる容器入り酢漬け豆であって、上記容器が、小分けされた容器であり、かつ、各容器内に、一回に摂取するのに適した量の酢漬け豆を封入してなるものとすると、その鮮度や衛生面での管理がしやすくなるとともに、消費者が容易に、必要な栄養素を過不足なく摂取することができるようになるため、消費者が自主的かつ継続的に健康管理をし易くすることができる。 And it is the vinegared beans in a container formed by sealing the vinegared beans in a container, the container is a subdivided container, and in each container, an amount suitable for ingestion at a time When vinegared beans are encapsulated, it becomes easier to manage in terms of freshness and hygiene, and consumers can easily consume the necessary nutrients without excess or deficiency. However, it is possible to make it easier to manage health on a voluntary and continuous basis.
つぎに、本発明の実施の形態について詳しく説明する。 Next, embodiments of the present invention will be described in detail.
本発明の酢漬け豆の製法は、まず、洗浄した豆を加熱処理し、その加熱処理された豆を、酢を主成分とする浸漬液に浸漬するに先立って、糖液中で浸漬処理することにより行われる。ここで、「主成分」とは、上記浸漬液中の主たる成分のことであって、その特性に大きな影響を与えるもののことを意味し、全体が主成分のみからなる場合も含まれる。 The method for producing pickled vinegar of the present invention is to first heat-treat the washed beans and immerse the heat-treated beans in a sugar solution prior to immersing the vinegar-based immersion liquid. Is done. Here, the “main component” means a main component in the immersion liquid, which means that it has a great influence on the characteristics, and includes the case where the whole consists of only the main component.
上記豆の加熱処理は、焙煎処理、蒸煮処理、浸漬加熱処理等によって行われる。なお、上記焙煎処理とは、豆を煎ることにより行われる加熱処理のことであり、上記蒸煮処理とは、加圧蒸気により行われる加熱処理のことであり、上記浸漬加熱処理とは、熱水中にて煮込むことにより行われる加熱処理のことである。なかでも、上記加熱処理が、110〜120℃の温度下で150〜300秒間の蒸煮処理(加圧釜でのゲージ圧147〜196kPa)によって行われると、豆の表面に皺が生じずに外観良く仕上がり、さらに、やわらかな食感(歯ごたえ)になるとともに、豆の栄養素の損失割合も低く抑えることができるため、好ましい。なお、上記加熱処理は、通常、焙煎処理、蒸煮処理、浸漬加熱処理等のいずれかの処理により行われるが、適宜、これらの処理を組み合わせ、連続的に行うこともできる。 The heat treatment of the beans is performed by roasting treatment, steaming treatment, immersion heat treatment or the like. The roasting treatment is a heat treatment performed by roasting beans, the steaming treatment is a heat treatment performed by pressurized steam, and the immersion heat treatment is a heat treatment. It is a heat treatment performed by boiling in water. In particular, when the heat treatment is performed by steaming at a temperature of 110 to 120 ° C. for 150 to 300 seconds (gauge pressure of 147 to 196 kPa in a pressure kettle), the surface of the beans is not wrinkled and the appearance is good. It is preferable because the finished product has a soft texture (chewy) and can reduce the loss of nutrients in the beans. In addition, although the said heat processing is normally performed by any processes, such as a roasting process, a steaming process, and immersion heat processing, these processes can be combined suitably and can also be performed continuously.
そして、上記加熱処理後の豆は、通常、40〜90℃になるまで冷ました後、糖液中で浸漬処理される。上記糖液中での浸漬処理は、常温(10〜40℃)下で1〜24時間行われると好ましい。より好ましくは、常温下で6〜12時間の範囲である。すなわち、上記糖液中での浸漬処理が、常温下で1時間未満であると、食べにくさを改善する効果があまり期待できないといった傾向がみられ、逆に、常温下で24時間より長く浸漬すると、甘味が強過ぎるものとなり、却って食べにくくなるといった傾向がみられるからである。 And the beans after the said heat processing are normally immersed in a sugar solution, after cooling to 40-90 degreeC. The immersion treatment in the sugar solution is preferably performed at room temperature (10 to 40 ° C.) for 1 to 24 hours. More preferably, it is in the range of 6 to 12 hours at room temperature. That is, when the immersion treatment in the sugar solution is less than 1 hour at room temperature, there is a tendency that the effect of improving the difficulty of eating cannot be expected so much, and conversely, the immersion is longer than 24 hours at room temperature. This is because the sweetness becomes too strong and it tends to be difficult to eat.
上記糖液中で浸漬処理された豆は、その後、酢を主成分とする浸漬液で、通常、0〜40℃の温度下で1時間以上浸漬処理される。このようにして、目的とする酢漬け豆を得ることができる。なお、適宜(通常、上記酢漬け豆をパッケージングした後)、60〜100℃の温度下で加熱加圧殺菌すると好ましい。 The beans soaked in the sugar solution are then soaked with vinegar as a main component and usually soaked for 1 hour or longer at a temperature of 0 to 40 ° C. Thus, the target pickled bean can be obtained. In addition, it is preferable to pasteurize by heating and pressure at a temperature of 60 to 100 ° C. as appropriate (usually after packaging the pickled beans).
つぎに、上記製法において用いられる各材料に関し、詳細に説明する。 Next, each material used in the above manufacturing method will be described in detail.
上記豆としては、特に限定されるものではなく、例えば、黄大豆、黒大豆、小豆、いんげん豆、金時豆、そら豆等があげられる。なかでも、黒大豆は、その色素成分であるアントシアニンの量がきわめて多く、これによって、肥満を改善し、かつ腹部脂肪の沈着を制御する効果(ダイエット効果)が期待されることから、好ましい。 The beans are not particularly limited, and examples thereof include yellow soybeans, black soybeans, red beans, kidney beans, Kintoki beans, and broad beans. Among them, black soybean is preferable because it has an extremely large amount of anthocyanin as a pigment component, and is expected to have an effect of improving obesity and controlling the deposition of abdominal fat (diet effect).
上記糖液しては、特に限定されるものではなく、例えば、砂糖、黒砂糖、蜂蜜、麦芽糖、人工甘味料等が溶解されてなる水溶液があげられる。そして、上記糖液は、その糖度が10〜40%の範囲に調製されたものであると、好ましい。 The sugar solution is not particularly limited, and examples thereof include an aqueous solution in which sugar, brown sugar, honey, malt sugar, artificial sweetener, and the like are dissolved. And it is preferable in the said sugar solution having the sugar content prepared in the range of 10 to 40%.
上記酢を主成分とする浸漬液において、その主成分である酢としては、特に限定されるものではなく、例えば、米酢、黒酢、合成酢、りんご酢等の果実酢、ワインビネガー等の酒酢が用いられる。なかでも、黒酢を用いた場合、得られる酢漬け豆の味がマイルドに仕上がるため好ましい。なお、上記豆として黒大豆を使用し、かつ、上記酢として黒酢を用いた場合、通常の酢を用いた場合よりも、黒大豆のアントシアニンが酢の中に溶出する量を少なく抑えることができる。すなわち、黒大豆と黒酢との組み合わせにより、アントシアニン量の安定化が図られ、好ましい。 In the immersion liquid containing vinegar as a main component, the vinegar as the main component is not particularly limited, and examples thereof include rice vinegar, black vinegar, synthetic vinegar, fruit vinegar such as apple vinegar, wine vinegar and the like. Sake vinegar is used. Especially, when black vinegar is used, the taste of the vinegared beans obtained is finished mildly, which is preferable. In addition, when black soybean is used as the above-mentioned bean and black vinegar is used as the above-mentioned vinegar, the amount of black soybean anthocyanin eluting into the vinegar can be suppressed less than when ordinary vinegar is used. it can. That is, the combination of black soybeans and black vinegar stabilizes the amount of anthocyanins and is preferable.
上記酢を主成分とする浸漬液には、必要に応じ、適宜、調味料を加えることができる。上記調味料としては、特に限定されるものではなく、例えば、砂糖、食塩、醤油、鰹だし、昆布だし、グルタミン酸ナトリウム、果汁、酒等があげられる。 A seasoning can be suitably added to the immersion liquid which has the said vinegar as a main component as needed. The seasoning is not particularly limited, and examples thereof include sugar, salt, soy sauce, koji dashi, kelp dashi, sodium glutamate, fruit juice, and sake.
そして、上記のような製法によって得られた酢漬け豆は、通常の酢漬け豆に比べ、食感や呈味性に優れ、非常に食べ易いものとなる。 And the vinegared beans obtained by the above-mentioned manufacturing method are excellent in texture and taste as compared with ordinary vinegared beans, and are very easy to eat.
ところで、上記酢漬け豆は、上記製法により製造された後、例えば、ビン詰め等の、適宜の商品形態で消費者に提供されることとなる。特に、上記酢漬け豆を、小分けされた容器内に所定量封入させた形で製品化すると、消費者にとっても、その鮮度や衛生面での管理がしやすくなり、さらに、上記所定量を、健康維持や体質改善が期待できる一回の摂取量に設定することにより、消費者が容易に、必要な栄養素を過不足なく摂取することができるようになり、消費者自身による自主的かつ継続的な健康管理がし易くなるため、好ましい。なお、このような商品形態とする場合、酢を主成分とする浸漬液に豆を浸漬するといった製造工程は、上記容器内に豆を封入する前に行っても良いし、あるいは、上記容器内に上記浸漬液と糖液処理された豆とを封入し、上記容器内で所定時間放置することにより、行っても良い。 By the way, after the said vinegared beans are manufactured by the said manufacturing method, they will be provided to consumers with suitable merchandise forms, such as a bottle filling, for example. In particular, if the above-mentioned pickled beans are commercialized in a form in which a predetermined amount is enclosed in a subdivided container, it becomes easy for consumers to manage in terms of freshness and hygiene. By setting a single intake that can be expected to maintain and improve the constitution, consumers will be able to easily consume the necessary nutrients without excess or deficiency. This is preferable because it facilitates health care. In addition, when setting it as such a product form, you may perform the manufacturing process of immersing a bean in the immersion liquid which has vinegar as a main component, before enclosing a bean in the said container, or in the said container. It is also possible to enclose the immersion liquid and the bean that has been subjected to the sugar solution treatment and leave it in the container for a predetermined time.
つぎに、実施例について比較例と併せて説明する。 Next, examples will be described together with comparative examples.
大豆原穀1kgを用意し、これに対して3倍量の水を加え、水浸漬を行い(浸漬温度:23℃、浸漬時間:9時間)、ついで、これを選別機に通し、大豆の選別を行った。 Prepare 1 kg of soybean raw grain, add 3 times the amount of water to this, soak in water (immersion temperature: 23 ° C., immersion time: 9 hours), then pass this through a sorter to sort the soybeans Went.
つぎに、上記大豆を、140℃で30分間焙煎した。一方、砂糖500gを水2リットルに溶解してなる糖度20%の糖液を調製した。そして、上記焙煎した大豆を、40℃になるまで冷ました後、上記調製による糖液中に浸漬し、そのまま、4℃の温度下で2日間放置した。 Next, the soybean was roasted at 140 ° C. for 30 minutes. On the other hand, a sugar solution having a sugar content of 20% was prepared by dissolving 500 g of sugar in 2 liters of water. The roasted soybean was cooled to 40 ° C., then immersed in the sugar solution prepared as described above, and left as it was at a temperature of 4 ° C. for 2 days.
続いて、上記のようにして浸漬処理した大豆を、糖液から取り出し、そのまま、準備しておいた3リットルの米酢(ミツカン社製)の中に浸漬した。そして、このように浸漬したまま、4℃の温度下で7日間放置することにより、目的とする酢大豆を作製した。 Subsequently, the soybean soaked as described above was taken out of the sugar solution and immersed in the prepared 3 liters of rice vinegar (manufactured by Mitsukan). And the target vinegared soybean was produced by leaving for 7 days at the temperature of 4 degreeC, immersed in this way.
上記大豆を焙煎処理するのに代えて、100℃の水で30分間、弱火で沸騰させながら、浸漬加熱処理を行った。このこと以外は、実施例1と同様にして、酢大豆を作製した。 Instead of roasting the soybean, immersion heating treatment was performed while boiling in low heat for 30 minutes with water at 100 ° C. Except for this, vinegared soybeans were produced in the same manner as in Example 1.
上記大豆を焙煎処理するのに代えて、オートクレーブによる蒸煮処理を行った。このこと以外は、実施例1と同様にして、酢大豆を作製した。なお、上記オートクレーブによる蒸煮処理は、詳しくは、120℃の温度下で200秒間(ゲージ圧196kPa)行った。 Instead of roasting the soybeans, steaming with an autoclave was performed. Except for this, vinegared soybeans were produced in the same manner as in Example 1. In addition, the steaming process by the said autoclave was specifically performed for 200 second (gauge pressure 196 kPa) at the temperature of 120 degreeC.
大豆に代えて、黒大豆原穀(兵庫県産の丹波黒)を用いた。また、上記焙煎処理に代えて、オートクレーブによる蒸煮処理(実施例3と同様)を行った。このこと以外は、実施例1と同様にして、酢大豆を作製した。 Instead of soybeans, black soybean raw grains (Tamba black from Hyogo Prefecture) were used. Moreover, it replaced with the said roasting process and performed the steaming process (same as Example 3) by an autoclave. Except for this, vinegared soybeans were produced in the same manner as in Example 1.
大豆に代えて、黒大豆原穀(兵庫県産の丹波黒)を用いた。また、上記焙煎処理に代えて、オートクレーブによる蒸煮処理(実施例3と同様)を行った。さらに、米酢に代えて、黒酢(坂本醸造社製)を用いた。このこと以外は、実施例1と同様にして、酢大豆を作製した。 Instead of soybeans, black soybean raw grains (Tamba black from Hyogo Prefecture) were used. Moreover, it replaced with the said roasting process and performed the steaming process (same as Example 3) by an autoclave. Further, black vinegar (manufactured by Sakamoto Brewing Co., Ltd.) was used instead of rice vinegar. Except for this, vinegared soybeans were produced in the same manner as in Example 1.
〔比較例1〕
上記糖液中での浸漬処理を行わなかった。そのこと以外は、実施例1と同様にして、酢大豆を作製した。
[Comparative Example 1]
The immersion treatment in the sugar solution was not performed. Except for this, vinegared soybeans were produced in the same manner as in Example 1.
〔比較例2〕
上記糖液中での浸漬処理を行わなかった。そして、上記米酢(2.4リットル)の中に砂糖600gを加え、米酢の糖度が20%となるよう調製した後、この米酢の中に、上記焙煎処理された大豆を浸漬した。そのこと以外は、実施例1と同様にして、酢大豆を作製した。
[Comparative Example 2]
The immersion treatment in the sugar solution was not performed. And after adding sugar 600g in the said rice vinegar (2.4 liters) and preparing so that the sugar content of rice vinegar may be 20%, the soybeans which the said roasting process were immersed in this rice vinegar . Except for this, vinegared soybeans were produced in the same manner as in Example 1.
〔比較例3〕
上記糖液中での浸漬処理を行わなかった。また、上記焙煎処理に代えて、オートクレーブによる蒸煮処理(実施例3と同様)を行った。さらに、米酢に代えて、黒酢(坂本醸造社製)を用い、かつ、その黒酢(2.4リットル)の中に砂糖600gを加え、黒酢の糖度が20%となるよう調製した後、この黒酢の中に、上記蒸煮処理された大豆を浸漬した。そのこと以外は、実施例1と同様にして、酢大豆を作製した。
[Comparative Example 3]
The immersion treatment in the sugar solution was not performed. Moreover, it replaced with the said roasting process and performed the steaming process (same as Example 3) by an autoclave. Furthermore, instead of rice vinegar, black vinegar (manufactured by Sakamoto Brewing Co., Ltd.) was used, and 600 g of sugar was added to the black vinegar (2.4 liters) so that the sugar content of black vinegar was 20%. Thereafter, the steamed soybean was immersed in the black vinegar. Except for this, vinegared soybeans were produced in the same manner as in Example 1.
このようにして得られた実施例および比較例の酢大豆を用いて、下記の基準に従い、各特性の評価を行った。そして、これらの結果を後記の表1に示した。 Using the vinegared soybeans of Examples and Comparative Examples thus obtained, each property was evaluated according to the following criteria. These results are shown in Table 1 below.
〔酸味〕
得られた各酢大豆の酸味を、パネラーの味覚により評価した。すなわち、程よい酸味を有し、毎日食べても全く負担が感じられないと思われたものを◎、やや酸味が強いものの、毎日食べても負担が感じられないと思われたものを○、かなり酸味が強く、毎日食べるには負担が感じられる思われたものを×、酸味が強すぎ、少し食べるだけでも負担が感じられたものを××として評価した。なお、上記評価は、専門パネラー10名による評価の平均をとったものである。
〔acidity〕
The sourness of each obtained vinegared soybean was evaluated by the taste of the panelists. In other words, ◎ for those that seemed to have a moderate acidity and felt no burden even when eaten every day, ◎ for those that seemed to be slightly sour but felt no burden even when eaten every day The evaluation was evaluated as “x” when the acidity was strong and it seemed to be a burden to eat every day. In addition, the said evaluation takes the average of the evaluation by 10 expert panelists.
〔外観〕
得られた酢大豆の外観を、目視により評価した。すなわち、豆の表皮に、殆ど皺が生じなかったものを◎、皺は若干みられたが、あまり目立つようなものでなかったものを○、皺が多数みられたものを△として評価した。
〔appearance〕
The appearance of the obtained vinegared soybean was visually evaluated. That is, evaluation was made with ◎ indicating that no wrinkles occurred on the bean skin, ◯ indicating that some wrinkles were observed but not so noticeable, and △ indicating that many wrinkles were observed.
〔食感〕
得られた各酢大豆の食感を、パネラーの判断により評価した。すなわち、柔らかな歯ごたえで食べ易いと思われたものを◎、やや歯ごたえはあるが、食べるのに支障はないと思われたものを○、かなり歯ごたえはあるが、食べるのに支障はないと思われたものを△として評価した。なお、上記評価は、専門パネラー10名による評価の平均をとったものである。
[Texture]
The texture of each vinegared soybean obtained was evaluated by panelists' judgment. In other words, it was ◎ for those that seemed to be easy to eat with a soft crunch. What was broken was evaluated as △. In addition, the said evaluation takes the average of the evaluation by 10 expert panelists.
〔アントシアニン量〕
酢大豆を粉砕後、10g秤量し、1%塩酸メタノール溶液を50ml注ぎ30分間室温で攪拌抽出を行い、15000rpmで10分間遠心分離を行い、上清を得た。これを3回行い、得られた上清の全量を、1%塩酸メタノール溶液により200mlにメスアップした。このようにして得られたサンプルの吸光度を528nmで測定し、標準溶液(1mg/ml)からサンプルのアントシアニン濃度を測定した。なお、この測定評価は、実施例4および実施例5のみに対し、行った。
[Anthocyanin content]
After pulverizing soybean vinegar, 10 g was weighed, 50 ml of 1% hydrochloric acid methanol solution was poured, and stirring and extraction were performed at room temperature for 30 minutes, followed by centrifugation at 15000 rpm for 10 minutes to obtain a supernatant. This was performed 3 times, and the total amount of the obtained supernatant was diluted to 200 ml with 1% hydrochloric acid methanol solution. The absorbance of the sample thus obtained was measured at 528 nm, and the anthocyanin concentration of the sample was measured from a standard solution (1 mg / ml). In addition, this measurement evaluation was performed only on Example 4 and Example 5.
上記表1の結果から、実施例の製法により得られた酢大豆は、いずれも、不快な酸味を呈しておらず、その結果、毎日の食生活に容易に取り入れることができるものであることがわかる。なかでも、実施例3〜5品は、蒸煮して加熱処理を行っているため、外観や食感にも優れていることがわかる。なお、実施例5品は、黒酢と黒豆とを組合わせて用いているが、米酢と黒豆とを組合わた実施例4品に比べると、その酢大豆中のアントシアニン量が多くなっていることもわかる。 From the results of Table 1 above, the vinegared soybeans obtained by the production methods of the examples do not exhibit any unpleasant sourness, and as a result, can be easily incorporated into daily eating habits. Recognize. Especially, since Examples 3-5 goods are steamed and heat-processed, it turns out that the external appearance and food texture are also excellent. In addition, although Example 5 goods are using combining black vinegar and black beans, compared with Example 4 goods which combined rice vinegar and black beans, the amount of anthocyanins in the vinegared soybean is increasing. I understand that.
これに対し、比較例の製法により得られた酢大豆は、いずれも、不快な酸味が強すぎ、その結果、毎日の食生活に取り入れることが困難なものであることがわかる。 On the other hand, all of the vinegared soybeans obtained by the production method of the comparative example have an unpleasant sour taste, and as a result, it is found that it is difficult to incorporate them into daily eating habits.
ところで、上記実施例のようにして得られた酢大豆は、食べ易いことはもとより、これを、小分けされた各容器内に、一回に摂取するのに適した量だけ密封し、製品化すると、その鮮度や衛生面での管理がしやすくなるとともに、消費者が容易に、必要な栄養素を過不足なく摂取することができるようになるため、消費者が自主的かつ継続的に健康管理をし易くすることができるようになることもわかった。 By the way, vinegared soybeans obtained as in the above examples are easy to eat, as well as sealed in a quantity suitable for ingestion in each subdivided container, and commercialized. This makes it easier for consumers to manage their freshness and hygiene, and makes it easier for consumers to consume the necessary nutrients without excess or deficiency. I also learned that it would be easier to do.
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