CN1437876A - Method for producing beans-processed food - Google Patents

Abstract

To provide a method for producing a bean processed food, designed to prevent the cotyledons of beans from cracking which may occur during the processing or subsequent blending with other food material(s) and the transport activity, so as to improve product yield. The cotyledons of beans can be reduced in cracking, during processing the cotyledons of the beans whose seed coats are skinned, by applying an aqueous solution of a protein and/or its hydrolyzate to the cotyledons followed by drying; besides, the cracking can further be reduced by combined use of a transglutaminase with the aqueous solution.

Description

The manufacture method of beans processed food

Technical field

[0001]

The present invention relates to the manufacture method of beans processed food, relate in particular to the drying, the conditioning processing of using oil that prevent at the beans processed food, roasting is fried in shallow oil, soup boils, in each engineering of boiling, seasoning etc. or the cracking of the beans cotyledon portion that in thereafter and mixed productizations other food and transportation thereof, takes place.

Background technology

Beans to utilize form to have varied, it is edible to connect pod with French beans etc. as vegetables just like pea shell, vegetables, just like green soy bean (the tender kind of soybean is real), the peanut that boils in plain water etc. connect the pod cooking and before edible hulling Shiqi seed, just like hulling, direct edible seed wherein after results such as soybean, peanut, broad bean, red bean, or the processing cooking after drying.

If in addition simple declaration of the common essential structure of these beans, contain seed (planting real) in the pod, seed is by kind skin (claiming thin skin, epidermis again) that covers epidermis and cotyledon portion formation, and cotyledon portion is the structure that is divided into 2 lobes at central portion.This is divided into the structure of 2 lobes cotyledon portion, brings very big difficulty for the processing of beans.

[0004]

At first, in order to make high-quality goods, in the beans process, heating resume to each seed are that consistent this point is very important, if the incorporation rate height of beans of cracking then uneven to the heating resume of each seed and the saturation of baste etc. becomes and causes the non-persistent reason of product property.

Secondly, shelled under the state that is keeping cotyledon portion form behind the skin processed back in this class beans processed food that storefront is sold at seed or seed, ftractureing into 2 lobes as cotyledon portion, then to be considered to outward appearance bad, thereby the example that its commodity value is significantly descended is a lot.For example, seasoning peanut etc. are divided into the beans of 2 lobes in process, and separated sorting from uncracked normal beans is used in the lower purposes of surcharge.Much less Kai Lie beans are many more, from wherein getable interests are just low more.

[0006]

Prevent such seed cracking, improve commodity value, in the beans processer, become a king-sized problem.Especially because after legume-seeds has been shelled the kind skin, ftracture very easily, so after having shelled the kind skin, in order to prevent cracking, in the past, in dry, as to use oil conditioning processing, roasting is fried in shallow oil, soup boils, in the handover of each process engineering of boiling, seasoning etc. and goods, taked the chance of impacting such as the intensity that alleviates impact, the minimizing of making efforts etc. on engineering, the various methodologies of improving the external environment.Yet there is limit in this way of impact that reduces in process engineering beans, and present situation is, only depends on effort on the engineering can not expect further to be ftractureed and prevents effect.

[0007]

Problem of the present invention is, in the manufacture method of beans processed food, prevent at beans processed food drying, use oil conditioning processing, roasting is fried in shallow oil, soup boils, in each engineering of boiling, seasoning etc. or the cracking of the beans cotyledon portion that takes place in thereafter and mixed productizations other food and transportation thereof, improve its yield rate.

Summary of the invention

Here, the present inventor, a little carried out research with keen determination for solving the above problems, it found that, in the process engineering of the beans after kind of skin peeling, if make its drying after the aqueous solution of protein and/or its hydrolysate paid, then cracking reduces, further by in this aqueous solution and use TGase, the cracking of the cotyledon portion phenomenon that can further be reduced then, thus finished the present invention.

[0009]

Below the present invention is described in detail.

Object of the present invention is, though from seed shelled plant skin as yet cracking be the cotyledon portion (following slightly be called " beans do not ftracture ") of 2 lobes.As long as satisfy this condition, then pay no attention to processing resume up to now.Can be completely not through the state of life of heating, also can be to have passed through that drying, poach, roasting are fried in shallow oil etc.Certainly also pay no attention to the pre-treating method of taking for stripping kind of skin.Because stripping kind of skin is very difficult under the state of giving birth to, generally carry out it is immersed in the cold water of water or salt solution and warm water, the hot water making kind of a skin deliquescing, fry in shallow oil the processing that it is scraped off etc. easily through roasting.

The protein that uses among relevant the present invention, can use the vegetable protein material of the animal protein material of casein class, lactalbumin, skimmed milk power, egg white, gelatin, ossein, plasma protein and soybean protein, wheat gluten (glutelin) etc., further can use their hydrolysate.Wherein be preferably the sodium salt or the sylvite of casein, it has the higher dissolubility to water, and local flavor is for better, and the outward appearance when dry also be well, with TGase described later and its effect of time spent also be good.

Protein to the amount of paying of the beans cotyledon portion of object is, to the 100g beans with 0.01g～1g for well, be preferably 0.03g～1g.As can not seeing that with next the cracking of cotyledon portion prevents effect in this scope, as then the film of protein is showy and different with the original gloss in beans cotyledon portion outside in appearance more than the scope at this, and bring different sense of food, undesirable as commodity.

[0012]

In addition, paying that the composition except protein can add for example carbohydrate of granulated sugar, lactose, glucose etc. as required in the solution, the propylhomoserin class of aminoacetic acid, alanine etc., the organic acid salt of citric acid, butanedioic acid etc., the foodstuff flavouring that various phosphate, salt, potassium halide etc. are general, upgrading, ph adjust agent etc.

Next the method for paying the solution that comprises protein to the cotyledon portion that do not ftracture describes.As the method for paying, take uncracked beans are sprayed or the method for coating and in containing the solution of protein, uncracked beans be impregnated in wherein method.Particularly, take the solution that contains protein is sprayed the surface with sprayer (Spray), be coated with upper surface, or in solution, flood the method for certain hour with brush.As long as the method that the solution that contains protein is being paid, what method can.At this moment, contain the solution of protein, not only arrive the surface of beans, also be deep in the space in cotyledon portion crack in the same beans.Though in this stage, cracking is not prevented, can find that in ensuing engineering cracking prevents effect.

[0014]

Can lift dry as one of them engineering.By drying, the protein dry solidification is being paid in the protein on beans surface, link the crack around, the protein that enters the slit, crack links adjacent cotyledon portion between face.Can carry out drying at normal temperatures, carry out drying under the heating condition but be preferably in.Because by heating, the heat denatured of protein is carried out simultaneously, and not only the structure that is formed by protein becomes firm, and the surface of protein construct and, the compatibility of beans surface and cotyledon portion fracture faces becomes firm, and two kinds of key element actings in conjunction make to link to construct and become firm.Can imagine that probably the surface polarity by the heat denatured protein construct becomes hydrophobicity, thereby be strengthened with hydrophobic combination of beans surface and cotyledon portion fracture faces.As drying means, take standing methods, blowing at normal temperatures method, hypobaric drying method, heat leave standstill, the conditioning processing (being included under the reduced pressure) of blowing hot-air, use oil, roasting are fried in shallow oil, roasting, infrared radiation, micro-wave oven heating etc., so long as the general method that is used in drying, heating is not then done special qualification.

[0015]

As another engineering, can enumerate wet heating.By high-moisture down or the heating under the high humility, protein denaturation is solidified, and is paying in the protein on beans surface, link the crack around, the protein that enters the slit, crack links adjacent cotyledon portion between face.As heating means, the method for can enumerate poach, steaming, distillation heating, blowing moistening hot blast.So long as fully keep the environment of moisture, heating means are not done special qualification.

[0016]

In said method,, can further reduce the cracking of beans by in the aqueous solution of protein and/or its hydrolysate, adding TGase.Further, owing to can suppress the cracking of beans with very a spot of protein, under the situation of the protein material of having to use local flavor not conform to sometimes, can suppress cracking with addition seldom and be controlled at Min. to a influence, even the cracking of the goods that the naturalness of outward appearance and local flavor is strict with suppresses also can easily realize local flavor.In addition, add under the situation of TGase, owing to can under wet condition, make protein generation gelling, at the cracking that does not also have just can suppress beans through the stage fully dry and heating, therefore can obtain the anti-physical impact before being subjected to drying or heating, more favourable on the engineering.Certainly, can obtain bigger effect through super-dry and heating.

[0017]

The TGase that the present invention uses as long as have trans glutaminase active, is not then asked its origin especially.For example, can utilize belong to microorganism that (ス ト レ プ ト ベ リ チ シ リ ウ system genus) (Streputoverticillium) wait by mammals such as person that has come's (spy opens clear 64-27471 communique), marmot by fish such as person that has come's (with reference to special fair 1-50382 communique), cod by the person that has come (with reference to 56 volumes such as Guan Xinfu " Japan Fisheries Society's will " No. 1 125 pages (1990)), utilize bionic by transgenic technology obtain (with reference to the spy open flat 1-300889 communique, the spy opens flat 5-199883 communique and the spy opens flat 6-225775 communique) etc.Wherein, by the reason that does not have calcium also can act on, can obtain in a large number etc., preferably utilize the TG of microorganism origin.

[0018]

The addition of relevant TGase makes the cross-linking reaction of necessary TGase be carried out just passable as long as add the enzyme of necessary amount.General to the protein in the aqueous solution of 1g protein and/or its hydrolysate and/or its hydrolysate, add 2～1000 units, be preferably 5～500 units.The use amount of TGase then can not be seen additive effect very little, and the viscosity of many then protein solutions rises and is difficult to too soon make.

Add under the situation of TGase, in order to obtain its additive effect, before dry or heating thereafter, or in the drying or add the preparation of pining for being necessary the condition that performs, carry out protein cross reaction, up to making it obtain necessary cross-linking reaction amount by TGase.The cross-linking reaction amount by to the addition of the TGase of protein in the solution and, the temperature and time decision.As long as regulate these 3 key elements, find the condition that is fit to engineering to get final product.

[0020]

At first narrated with regard to reaction temperature.By the reaction of TGase, when beginning 60 ℃ of inactivation, TGase stably carries out being lower than.Under the situation of air drying, whole dry engineering can be carried out as the reaction time.In addition, even also can carry out dry engineering below 60 ℃ under the situation of heat drying, under the situation more than 60 ℃ because being reduced to below the baking temperature for some time by the temperature of the effect beans of heat of vaporization during the water evaporates, as long as in the reaction of carrying out during this period necessary amount.Under the situation of carrying out oil processing more than 60 ℃, because the temperature of beans rises to rapidly more than 60 ℃, may react hardly in the oil processing, therefore or before oil processing carry out necessary reaction below 60 ℃, or be increased in the engineering of carrying out oil processing below 60 ℃ in advance.Also have in decompression in that to carry out low temperature oil method for processing below 60 ℃ also applicable.Like this, if the required time of cross-linking reaction of guaranteeing to carry out necessary TGase according to environment just can.Low temperature is then long-time, and then the short time gets final product high temperature.Usually, the reaction time was suitably from 10 minutes to 24 hours, if consider production efficiency, was preferably in 5 hours.

[0021]

Through above engineering, 2 cotyledon portions are by powerful combination, and the cracking in thereafter seasoning, conditioning, mixing, packing, transportation is inhibited.

[0022]

Below, suppress to become with cracking especially big problem peanut be processed as example, the present invention is described the suitable example of the beans that carry out dry engineering.The same with other beans, the seed of peanut is planted skin (thin skin) to encase, and further in its outer side covers shell is arranged.From being used as the peanut goods that the beans fruit is sold in market, be divided into the peanut goods of being with shell and remove the peanut goods that shell from big classification, further remove the peanut goods that the peanut goods that shell can be divided into the peanut goods of being with thin skin and remove thin skin.These peanut goods, outward appearance, local flavor, autofrettage etc. are all inequality.

[0023]

The peanut that has kind of skin is to remove the peanut shell with dippings such as salt solution or bastes, further carry out dry tack free after, the goods by the roasting of frying machine is made because have kind of a skin, are state not easy to crack, do not become object of the present invention.

[0024]

As the peanut goods of removing thin skin, have to be called roasted peanut rice and cream shelled peanut.Remove the peeling method of kind of skin, by whether making water can be divided into 2 kinds.Decortication roasted peanut rice is will remove the peanut of the band kind skin that shells with the roasting of frying machine, carry out the decortication of kind of skin thereupon, thereafter, carries out with vegetative grease, salt, flavoring etc. that seasoning processes.In this case, as long as after peeling, make it pay the solution that contains protein or contain TGase and the solution of protein.Also can in this solution, add flavoring.The protein solution that is paying on beans surface because have and the thickness that becomes are made under the situation of beans fruit and carry out drying thereafter.The cream shelled peanut is the shelled peanut that will remove the band kind skin shell and peel after water and boiling water contacts, with its dry tack free, then with frying pan under 120～180 ℃ temperature, the oil that carried out 5～15 fens is processed, and carries out seasoning thereafter and processes.In this case, as long as before the drying after decortication, be preferably in the dried oily first being processed of decortication during, make it pay the solution that contains protein or contain TGase and the solution of protein, carry out oil after reacting and process and get final product.Usually the method for taking mostly is that the beans that taken off skin are delivered to fat fryer by transporter, are paying continuously in dry run in this solution, to finish its reaction.

[0025]

For the solution that will contain protein to peanut spray, the method for coating, dipping, though do not do special qualification, industrial, in the transportation of helical conveyor and belt-type transporter, have mostly from the top spray, the method for coating, have it immersed method in the protein solution, have in bucket, stir beans cotyledon portion or while rotating to the method for its spraying, the method that is immersed in the bucket is arranged.

[0026]

And under the situation with TGase, its desirable use amount is for to use more than 0.01 unit the 100g beans, and as for for the albumen quality in the 1g protein solution, desirable is 2～1000 units, and better is 5～500 units.The use amount of TGase then be can't see additive effect very little, and too many then viscosity protein solution rises too fast and is difficult to make.

[0027]

About the reaction time, the temperature during with the addition of the composition of protein solution and TGase and reaction is relevant, generally needs 10 minutes to 24 hours, and desirable is 30 minutes～5 hours degree.The deactivation temperature that reaction temperature is preferably than TGase is low temperature for 60 ℃.

Because like this through the peanut of processing, though through thereafter transportation and, with fritter rice cake and biscuit to mix engineering not easy to crack yet, make good appearance in have peanut biscuit create possibility.

[0029]

Though be that typical example has been done record here with the peanut, these functions needn't be subject to the cream peanut, it is applicable to that cotyledon portion has all beans that can be divided into 2 lobes structure.Processing conditions is the most close with peanut, can lift broad bean.Because broad bean also carries out oil cooking processing equally with peanut, roasting is fried in shallow oil the back with becoming commodity after the seasonings such as salt, becomes problem at this cracking therebetween, therefore similarly by carrying out application of the present invention, can significantly be improved.Further, be not limited to beans, the present invention also can be applicable to have the food that is easy to ftracture through impact, for instance the nut fruits of cashew nut and almond etc.

[0030]

Next, illustrate that with the example that is fabricated to of boiling beans the present invention is for not carrying out drying, heating the suitable example of situation about engaging by wetting.As not carrying out dry beans processed food, can exemplify and boil beans.Boil beans have do not peel and taken off two kinds of skin, taken off the easy of skin and ftractureed.In addition, even do not make under the situation of decortication in plan as far as possible, in the conditioning process coming off of skin taken place partly, such beans also ftracture easily.Generally speaking, will under drying regime, take off skin or not the dry beans of decortication put into water and flood, make it swelling, softening, thereafter, peel as required, add the heating that baste and other materials carry out boiling, distillation etc.If in the water of this dipping usefulness, add the protein material, make in its tissue that is absorbed into beans, through the thermocoagulation that adds thereafter, become the strong beans that boil.Also can with the protein material together, add TGase.In addition, boil under the situation of beans, only add TGase and then also can see certain effect without the protein material.These methods especially owing to make long preservation become possibility, have higher value boiling of distillation heating in the beans manufacturing.

The specific embodiment

[0031]

Below, the present invention will be described in more detail by embodiment.

Manufacturing (spray-on process) comparative example 1～3 of [embodiment 1～12] cream shelled peanut

The peanut of band shell was flooded 3 minutes in 90 ℃ hot water, and peeling obtains living peanut.This peanut for 200g, from table 1 make nutrose solution, and nutrose (the table simple for casein Na) (" ミ Off ロ ダ Application CW " is available from Japanese new drug, protein content 90%) and TGase (use Ajincomoto Co., Inc's system " ア Network テ イ バ TG ", abbreviate TG in the table as) mixed solution, with sprayer carried out quantitative spraying (table 1 shows the spray amount for beans)., at 20 ℃ down place 2 hour, carried out the reaction and the drying of TGase thereafter.This dry peanut is twisted in the oil conditioning 7 minutes in vain 150 ℃ soybean, remove oil content, at room temperature place and make its cooling.

[0032]

With the peanut that the processing through oil that makes is like this nursed one's health, drop into the revolving cylinder (footpath is 25cm) of " shaking juice extractor " (love is known the made RM-12 of machine operation), winding number 30rpm turning down 1 minute, apply impact.With the peanut of cracking and uncracked peanut separately, measure its weight respectively, with the weight of uncracked peanut for the ratio of total weight as normal product rate.In addition, outward appearance (situation of removing, the dim degree of oil) and food flavor (with there not being the difference of adding the district) have been done evaluation by sense organ.

[0033]

[table 1]

	Casein Na concentration (g/100ml) in the solution	Tg concentration in the solution (unit/10 0ml)	The Tg addition of the every 1g of protein (unit/g protein)	The spray amount of solution (g/100g beans)	The amount of paying of protein (g/100g beans)	Tg is paying amount (unit/10 0g beans)	Normal product rate (%)	The sensory evaluation outward appearance	Difference on the sensory evaluation flavor local flavor
										Comparative example 1	????0	????0	????-	????1.5	????0	????0	????49	Oil stain	Benchmark
Embodiment 1	????2.5	????0	????0	????0.4	????0.01	????0	????51	Oil stain	Do not have
										Embodiment 2	????2.5	????0	????0	????2	????0.045	????0	????56	Well	Do not have
Embodiment 3	????10	????0	????0	????1.5	????0.135	????0	????65	Well	Do not have
										Embodiment 4	????10	????0	????0	????6	????0.54	????0	????80	Dim slightly	Variant
Embodiment 5	????10	????0	????0	????11	????1	????0	????84	Dim	Variant
										Comparative example 2	????10	????0	????0	????15	????1.35	????0	????87	Dim	Bitter taste is arranged
Comparative example 3	????0	????1500	????-	????1.5	????0	????15	????51	Well	Do not have
										Embodiment 6	????10	????20	????2	????1.5	????0.135	????0.3	????68	Well	Do not have
Embodiment 7	????10	????180	????20	????1.5	????0.135	????2.7	????80	Well	Do not have
										Embodiment 8	????10	????900	????100	????1.5	????0.135	????13.5	????86	Well	Do not have
Embodiment 9	????10	????1800	????200	????1.5	????0.135	????27	????90	Well	Do not have
										Embodiment 10	????10	????3600	????400	????1.5	????0.135	????54	????92	Well	Do not have
Embodiment 11	????10	????5400	????600	????1.5	????0.135	????81	????94	Well	Do not have
										Embodiment 12	????10	????9000	????1000	????1.5	????0.135	????135	????95	Well	Do not have

[0034]

As shown in table 1, by with the solution of nutrose or nutrose and TGase to the peanut before dry spray, drying, can suppress the cracking of goods significantly, obtain more normal product.Again, by adding TGase, the cracking of goods is further suppressed.

[0035]

Unprocessed product (comparative example 1) and nutrose are under the situation below 0.01% (embodiment 1) to the addition of beans, the vestige that stays after a little oil is removed on the surface, relative therewith, nutrose is that 0.03% phenomenon of this kind when above is alleviated to the addition of beans, and outward appearance is improved.The phenomenon that addition surpasses 1% feel to become dim (light, gloss disappear) is remarkable, and outward appearance has impaired tendency.For sense of food, if the content of nutrose surpasses 0.5%, the difference that then can feel Yu not add product can be felt bitter taste a little above 1%.

[0036]

[embodiment 13～18] (infusion process) comparative example 4,5

The peanut of band shell was flooded 3 minutes in 90 ℃ hot water, and peeling obtains living peanut.To be adjusted to 20 ℃ from the solution of table 2 modulation gained, flood living peanut, and keep taking out after 1 minute, remove liquid part.Record weight is at this moment measured the solution weight of paying in beans.The beans of paying solution were placed 2 hours down at 20 ℃, carried out the reaction and the drying of TGase.This dry peanut is twisted in the oil conditioning 7 minutes in vain 150 ℃ soybean, remove oil content, at room temperature place and make its cooling.

With the peanut that the processing through oil that makes is like this nursed one's health, drop into the revolving cylinder (footpath is 25cm) of " shaking juice extractor " (love is known the made RM-12 of machine operation), winding number 30rpm turning down 1 minute, apply impact.With the peanut of cracking and uncracked peanut separately, measure its weight respectively, with the weight of uncracked peanut for the ratio of total weight as normal product rate.In addition, outward appearance (situation of removing, the dim degree of oil) and food flavor (with there not being the difference of adding the district) have been done evaluation by sense organ.

[0038]

[table 2]

	Casein Na concentration (g/100ml) in the solution	Tg concentration in the solution (unit/10 0ml)	The Tg addition of the every 1g of protein (unit/g protein)	The amount of paying of solution (g/100g beans)	The amount of paying of protein (g/100g beans)	Tg is paying amount (unit/10 0g beans)	Normal product rate (%)	The sensory evaluation outward appearance	Difference on the sensory evaluation flavor local flavor
										Comparative example 4	????0		????-	????5.4	??0.000	???0	????48	Well	Benchmark
Comparative example 5	????0	????540	????-	????5.1	??0.000	???27.54	????50	Well	Do not have
										Embodiment 13	????1.5	????0	????0	????4.8	??0.065	???0	????61	Well	Do not have
Embodiment 14	????6	????0	????0	????5.1	??0.275	???0	????73	Dim slightly	Do not have
										Embodiment 15	????0.6	????54	????100	????4.4	??0.024	???2.4	????78	Well	Do not have
Embodiment 16	????1.5	????135	????100	????5.1	??0.069	???6.9	????85	Well	Do not have
										Embodiment 17	????3	????270	????100	????5.3	??0.143	???14.3	????95	Well	Do not have
Embodiment 18	????6	????540	????100	????5.6	??0.302	???30.2	????98	Dim slightly	Do not have

As shown in table 2, by in the solution that peanut be impregnated in nutrose or nutrose and TGase, carry out drying, almost and not adding under the situation of distinguishing imperceptible difference on outward appearance, the local flavor, can suppress the cracking of goods significantly, obtaining more normal product.Again, by adding TGase, the cracking of goods is further suppressed.

[0040]

The manufacturing of the cream shelled peanut that [embodiment 19,20] are undertaken by the spray-on process of using protolysate

As the protein material, use " ユ ニ Off イ Star Network ス " (the Japanese new drug system, protolysate content 90%, * comprise undecomposed protein) of protolysate, to have carried out the manufacturing and the evaluation of cream shelled peanut with the same method for making of embodiment 1～12.

[0041]

[table 3]

	Proteolysis substrate concentration (g/100ml) in the solution	Tg concentration in the solution (unit/10 0ml)	The Tg addition of the every 1g of protein (unit/g protein)	The spray amount of solution (g/100g beans)	The amount of paying of protein (g/100g beans)	Tg is paying amount (unit/10 0g beans)	Normal product rate (%)	The sensory evaluation outward appearance	Difference on the sensory evaluation flavor local flavor
										Embodiment 19	????10	????0	????0	????1.5	????0.135	????0	????62	Well	Do not have
Embodiment 20	????10	????900	????100	????1.5	????0.135	????13.5	????84	Well	Do not have

[0042]

As shown in table 3, by with the solution of protolysate or protolysate and TGase to peanut spraying, drying before dry, can suppress the cracking of goods significantly, obtain more normal product.Again, by adding TGase, the cracking of goods is further suppressed.

[0043]

[invention effect] by the protein solution that makes protein solution at kind of skin in by the beans cotyledon portion surface of peeling and crack thereof or contain TGase paying, soaking into, dry and/or heating engineering make its do solid, solidify, thereby the structure to cotyledon portion provides support, and the cracking that can prevent beans cotyledon portion significantly becomes the phenomenon of 2 lobes.

Claims (5)

1, the manufacture method of a kind of beans processed food is characterized in that, in peelling off the beans cotyledon portion of kind of skin, after the aqueous solution of protein and/or its hydrolysate paid, makes its drying.

2, the manufacture method of beans processed food as claimed in claim 1 is characterized in that to the beans cotyledon portion that every 100g has shelled skin, the addition of protein and/or its hydrolysate is 0.01～1g.

3, the manufacture method of beans processed food as claimed in claim 1 is characterized in that, in the aqueous solution of protein and/or its hydrolysate, further adds TGase.

4, the manufacture method of beans as claimed in claim 3 processed food is characterized in that, to the addition of the TGase of protein and/or its hydrolysate, for every 1g protein and/or its hydrolysate, is 2～1000 units.

5, as the manufacture method of the described beans processed food of claim 1～4, it is characterized in that described beans is a peanut.