JP2002306103A - Cooked granular adzuki bean filled in hermetically sealed container - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide cooked granular adzuki beans filled in a hermetically sealed container and having excellent long-term keeping quality in spite of a low sweetness, retaining tastiness and a granular shape essential to the adzuki beans and having a puffy appearance and texture and excellent continuous eating properties without becoming sticky even when picked with a hand. SOLUTION: The cooked adzuki beans filled in the hermetically sealed container is characterized in that the sugar content is 20-30 deg. and the moisture content is 35-45 wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cooked granular red beans in a hermetically sealed container in which red beans cooked by heating with water are contained in a heat-resistant container and sealed as they are, and more particularly, have a low sweetness and long-term storage. The present invention relates to cooked granular red beans in a sealed container which are excellent in properties, maintain the original taste and grain shape of the red beans, are not sticky even when picked up by hand, and have excellent continuous eating properties.

[0002]

2. Description of the Related Art Red beans are widely used in Japanese confectionery, red rice, and the like, and have been popular since ancient times. Red beans are originally
A unique aroma can be obtained simply by heating and cooking with water, and even if it is thin, the taste is sufficiently enhanced.The higher the degree of processing and the seasoning concentration, or the longer the storage, the more its original taste and taste Freshly cooked scents fade.

Among processed foods using red beans, Amanatto is widely used as a food that retains the grain shape of red beans. However, Amnatto has a sugar content of 60-70 °
Moderately high, inconsistent with recent consumer preference for low sweetness. In addition, Amanatto is heated with sugar solution, and the surface is dried by sprinkling sugar on the cooked red beans, and the red beans obtained in this way, when pinched red beans and eat, There is a problem that the sugar on the surface of the partially absorbed red beans is sticky and the finger becomes dirty, making it difficult to eat continuously.

[0004] Therefore, in order to make it easier to eat Amanatto, it is conceivable to lower the sugar content. However, if the sugar content is low, microorganisms will proliferate under normal temperature storage and cannot be distributed for a long time. Therefore, by further lowering the moisture,
It is conceivable to suppress the growth of microorganisms, but if the water activity is low so that microorganisms do not grow, the red beans become hard, the texture deteriorates, it is difficult to eat continuously, and the original taste of freshly cooked red beans is lost .

Therefore, for example, Japanese Patent Application Laid-Open No. Hei.
As in the dry pack packaged food of legumes described in the official gazette,
It is conceivable that the cooked beans are drained, filled in a heat-resistant sealed container such as a can and sealed, and sterilized by retort. However, since the food obtained by the above method is obtained by simply draining the cooked beans, there is a problem that moisture attached to the surface of the beans remains and the hands become wet when picked and eaten by hand. . Further, in this method, by setting the moisture content of beans to 56 to 80%, belly cracking of the beans after sterilization is prevented, but in the case of red beans,
Although the effect can be obtained by boiled water without seasoning, when seasoned red beans with sugar or the like, the belly cracks rather occur and the appearance is impaired. This is because the cortex and starchy properties of red beans are different from other beans and have unique physical properties. In addition, in the case of boiling in water, it is difficult to cook the red beans plumply, and there is a drawback that the texture tends to be soaked.

[0006]

DISCLOSURE OF THE INVENTION The present invention has been made in view of such circumstances, and it is an object of the present invention to provide a low-sweetness, excellent long-term storage property, and the original taste of red beans. It is an object of the present invention to provide cooked granular red beans in a sealed container that maintain a granular shape, have a plump appearance and texture, are not sticky even when picked up by hand, and are excellent in continuous eating.

[0007]

The object of the present invention is to achieve a sugar content of 20%.
Achieved by cooked granular red beans in a sealed container characterized by 30 ° and a moisture content of 35-45% by weight.

That is, the present inventor has studied a method of cooking red beans with low sweetness, filling in a sealed container, and sterilizing the beans. As a result, they have found that when the sugar content of the cooked granular red beans of the final product is set to be in a specific range, the original flavor of the red beans can be utilized and the sticky surface of the red bean particles can be reduced. However, simply setting the sugar content in a specific range causes a problem that the red beans after cooking may cause cracking of the belly, and conversely, the swelling may be insufficient and the texture may be deteriorated. As a result, by setting the sugar content to a specific range as described above, and by setting the water content of the cooked red beans to a specific range, the red beans after cooking do not crack, resulting in a plump appearance and texture, and The present inventors have found that cooked grain red beans with even less stickiness can be obtained, and have reached the present invention.

[0009]

Next, the present invention will be described in detail.
The cooked granular red beans in the sealed container of the present invention have a sugar content of 20 to 30.
° and the water content is 35 to 45% by weight.

First, the red beans used as the raw material are not particularly limited in varieties and sizes, and may be appropriately selected from commonly used ones.

[0011] The cooked red beans according to the present invention mean red beans cooked using seasonings and the like. As the seasoning, sugars and the like are used. Examples of the saccharides include monosaccharides such as glucose, oligosaccharides such as sugar, non-reducing sugars such as trehalose, sugar alcohols such as sorbitol, reduced starch syrup,
Oligosaccharides and the like. These may be used alone or in combination of two or more. Among them, the combined use of sugar and reduced starch syrup is particularly preferable in terms of prevention of generation of sugar crystals in red beans after cooking, preferable sweetness, texture after cooking, and gloss of appearance. When sugar and reduced starch syrup are used in combination, the ratio of both is preferably 0.1 to 0.1
0.5, more preferably 0.2 to 0.3,
This is preferable in that the above effects can be obtained favorably. The content of the saccharide in the total weight of the seasoning is not particularly limited, and may be appropriately set so that the sugar content of the cooked red beans in the final product falls within the range described below.

[0012] In addition to the above-mentioned saccharides, as a seasoning, auxiliary raw materials may be appropriately added. Examples of the auxiliary material include salty seasonings such as soy sauce and salt, dairy products, oils and fats, acidulants, emulsifiers, pH adjusters, gelling agents, coloring agents, and the like. The content of the auxiliary material depends on the type of the auxiliary material, but is preferably 10% by weight or less based on the total weight of the seasoning in view of the flavor and texture of the cooked red beans.

[0013] The cooked red beans according to the present invention are desirably cooked with a seasoning mainly composed of sugar, from the viewpoint of obtaining the original flavor and texture of the red beans and preventing stickiness.

Next, the cooked granular red beans in the sealed container of the present invention are produced, for example, as follows. First, the raw red bean as a raw material is washed with water to remove defective products and foreign substances, and then drained and used, or immersed as it is in water. In the case of red beans, this immersion does not affect the post-process, and may be omitted as appropriate in accordance with the production process. In addition, as a draining method, for example, zigzag, centrifugation and the like can be mentioned. Among them, zari-kiri is particularly preferable in that the plump appearance of red beans can be favorably maintained.

Next, in the above-mentioned process, when the water is drained, fresh water is added, and when the water is immersed, the red beans are boiled and swelled together with the immersion water to swell the red beans. The swelling ratio of red beans at this time is
Preferably, it is 2.0 times or more with respect to the raw red bean volume 1 in view of appearance and texture. Moreover, the boiling temperature and time may be appropriately set so that the volume of the cooked red beans is in the above range, for example, at 80 to 100 ° C and 60 to 200 ° C.
Just boil and ripen.

Next, a seasoning such as sugar is prepared, and the seasoning is impregnated into the drained cooked red beans. Examples of the method of infiltration include adding boiled red beans to the seasoning, or adding the seasoning to a boiled liquid when red beans are boiled.

At this time, the sugar content of the seasoning is about 35 to 60 °, and the immersion time is 30 to 120 minutes, more preferably 60 to 60 minutes.
The time is preferably 120 minutes, more preferably about 70 to 90 minutes, in that cooked granular red beans in a sealed container having a texture, a desired sugar content, and moisture can be efficiently obtained.

Next, the boiled red beans into which the seasoning has penetrated are drained to obtain cooked red beans. Here, the draining method is
What is necessary is just to select suitably from the said draining method. In addition, when the cooked grain red beans are further steamed, the starch is promoted to be pregelatinized while preventing belly cracking, so that it has a plump texture,
It is suitable in that both the appearance and the texture are good. Examples of the steaming method include a method in which cooked red beans are steamed using a steamer such as a steamer or an autoclave, or a method in which steam is directly blown. Steaming conditions are 95-100 ° C, 10-2
It is desirable to perform the treatment in about 0 minutes until the temperature of the red bean becomes 90 ° C. or higher from the viewpoint of obtaining the above effect. When performing the steaming process, the red beans after steaming tend to evaporate, so they are immersed in the sugar solution again to replenish the water and quench the product temperature to maintain the unique flavor of the red beans. It is desirable to perform a step of draining the liquid.

Next, the cooked granular red beans obtained as described above are filled in a sealed container, sealed, and sterilized to obtain cooked granular red beans of the present invention in a sealed container. At this time, examples of the sterilization method include retort sterilization. The sealed container may be appropriately selected from heat-resistant aluminum vapor-deposited pouches such as retort pouches, cans, bottles and the like.

The sterilization conditions vary depending on the sterilization method and the like, but are preferably 120 to 123 ° C. and 15 to 40 ° C.
Minutes, more preferably 121.1 ° C., 20 to 35 minutes (F0
(Value 15.0) is preferable in terms of preservability for 6 months or more and minimizing deterioration during sterilization.

The cooked granular red beans thus obtained are adjusted so that the sugar content is 20 to 30 °. More preferably, it is desirable to adjust the angle to 23 to 28 °. That is, if the angle is less than 20 °, the flavor of red beans is not brewed, and the texture is not favorable. Conversely, if it is higher than 30 °, the surface becomes sticky and the flavor of red beans is not produced.
As the sugar content, a value obtained by grinding a cooked red bean and adding 3 water to 1 red bean in a weight ratio and measuring the solution with a sugar content meter is used.

The moisture content of the cooked red beans is adjusted to be 35 to 45% by weight. More preferably, 3
It is desirable to adjust so as to be 8 to 43% by weight. That is, when the amount is less than 35% by weight, the starch in the red beans is insufficiently converted to α, the texture is hard, and the plump texture unique to boiled red beans cannot be obtained. On the other hand, when the content exceeds 45% by weight, the red bean husk cracks in the belly and the appearance deteriorates, and the texture is too soft to give an appropriate plump feeling. As the moisture, a value obtained by grinding cooked red beans and using a kett moisture meter is used.

In the present invention, a sealed container is filled and sealed,
In order to keep the sugar content and water content of the cooked red beans after sterilization within the above-mentioned specific ranges, the sugar content and the sugar content of the seasoning, the immersion time in the seasoning, and the like may be appropriately adjusted.

[0024]

As described above, the cooked granular red beans in the sealed container according to the present invention are foods excellent in long-term preservability, in which the red beans cooked by heating and heating are stored in the heat-resistant container as they are and sealed. Further, since the sugar content of the cooked red beans is set in a specific range, the original flavor of the red beans is produced, and the fingers can be eaten by soiling without being sticky even when picked directly by hand. Therefore, even if a plurality of grains are eaten at once, they are not tired and are excellent in continuous eating. In addition, since the water content of cooked red beans is set to a specific range, the red beans keep their original taste and grain shape without cracking during cooking, and have excellent appearance and texture. It is.

[0025]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on embodiments.

<Examples 1 to 6> Raw red beans were immersed in water to remove foreign substances and defective red beans, and then ripened with 100 times the weight of raw red beans at 100 ° C for 60 minutes to obtain a raw red bean volume of 1 A 2.0-fold volume of boiled red beans was obtained. Then, the boiled red beans drained using a zaru were immersed in the seasonings shown in Table 1 for the time shown in Table 1. Thereafter, the seasonings were crushed and filled into a retort pouch (10 × 15 cm) in an amount of 35 g, and subjected to retort sterilization at 123 ° C. for 30 minutes to obtain cooked granular red beans in a sealed container.

[0027] In Example 6, the steaming conditions were such that 200 g of cooked red beans dried with a zaru were spread on a net.
The dish was put in a steamer, the dish was put on a lid, and the steam was cooked for 20 minutes while the steam at 100 ° C. was rising. Next, it was immersed again in the seasonings of Table 1, and when the temperature of the red bean product reached 30 ° C., it was subjected to retort sterilization under the same conditions as in Example 1,
A cooked grain red bean in a sealed container was obtained.

<Comparative Examples 1-4> Comparative Examples 1 and 2 are shown in Table 1.
In the same manner as in Examples 1 to 5, except that the sugar content of the cooked grain red beans was out of the specified range, cooked grain red beans were obtained in the same manner as in Examples 1 to 5. In addition, Comparative Examples 3 and 4 were similarly immersed in the seasonings shown in Table 1 for the time shown in Table 1, and except that the water content of the cooked granular red beans was out of the specified range. A cooked grain red bean containing was obtained.

The cooked granular red beans in the sealed container obtained as described above were evaluated for flavor, hardness, plumpness, stickiness, and cracking by ten specialized panelists. The above evaluation results are shown in Table 1.

[0030]

[Table 1]

From the results shown in Table 1, in the examples, the azuki beans had a good flavor, and also had a good texture and appearance. Furthermore, even if it was wrapped in one hand and continually eaten, there was no stickiness and it was excellent in continuous eating. Further, in Example 6, since the boiled red beans were steamed, a plump and plump texture was obtained, which was favorable. In contrast, in Comparative Example, the sugar content or water content of the cooked red beans was not within the specific range, so the flavor, appearance,
One of the textures was bad.

Claims (1)

[Claims] 1. A cooked granular red bean in a sealed container having a sugar content of 20 to 30 ° and a water content of 35 to 45% by weight.