JP2002360202A - Dried cooked bean - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide food (dried cooked beans) with new palate feeling, excellent in storability while having an original flavor of cooked beans, and easily eatable without using chopsticks. SOLUTION: These dried cooked beans are made by drying cooked beans under the far-infrared irradiation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a completely new flavor,
The present invention relates to dried boiled beans that provide a texture.

[0002]

BACKGROUND ART Boiled beans are black beans (black soybeans), broad beans,
It is a food made by boiling quail beans, adzuki beans, white beans, green beans, peas, etc., and then boiled sweetly with sugar solution.
_It is rich in ₁ and is indispensable to the Japanese dining table, and is used for ordinary meals or for seats in Halle, such as the New Year.

[0003]

However, these boiled beans are difficult to store under normal conditions, unlike beans-based foods such as Amanatto and roasted beans, and are not eaten away from the table. And the demand was limited.

The present invention solves the above-mentioned conventional problems, that is, based on boiled beans, it can be stored for a relatively long period of time, like Amanatto, roasted beans and the like, without impairing the original flavor of the raw material. It is an object of the present invention to provide dried boiled beans that are foods that can be easily eaten anywhere and bring a completely new flavor and texture.

[0005]

Means for Solving the Problems The dried boiled beans of the present invention are dried boiled beans characterized in that the boiled beans are dried under irradiation with far-infrared rays in order to solve the above-mentioned problems.

[0006] With such a configuration, the dried boiled beans of the present invention can be eaten without the use of chopsticks, etc., with a unique flavor of the raw materials accompanied by an unprecedented texture.
It can be a food that can be stored for a relatively long time.

The dried boiled beans of the present invention are the same as the dried boiled beans of the first aspect, wherein the drying under irradiation with far infrared rays as described in the second aspect is a high temperature drying at a relatively high temperature and a low temperature drying at a relatively low temperature. By using the two stages, it is possible to keep the product for a longer time, and it is possible to keep the commercial value higher because the bean skin is not broken or the bean itself does not break when dried. .

The dried boiled beans of the present invention are the same as the dried boiled beans of claim 2, wherein the high-temperature drying temperature is 130 ° C. or less and 110 ° C. or more, and the low-temperature drying temperature is 9 ° C. or less.
When the temperature is 0 ° C. or lower and 70 ° C. or higher, more stable production is possible, and the quality of the product can be kept constant.

[0009] The dried boiled beans of the present invention have a structure in which the moisture content is 12% or more and 15% or less in any one of the above-mentioned dried boiled beans. With such a moisture content, the inside is soft and moist and the outside is firm, so you can grab it with your hand and feel free to eat it. It can be.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the dried boiled beans of the present invention, the boiled beans as starting ingredients may be obtained by a conventional method. However, in the dried boiled beans of the present invention, the flavor of the raw beans is finally kept vivid. It is desirable to use boiled beans obtained by a process that makes the most of the flavor.

As the raw beans, black soybean, fava bean, quail bean, adzuki bean, white bean, which are usually boiled beans,
Before boiling, green beans and peas are immersed in water for about 12 hours in summer and about 17 to 20 hours in winter. Then, it is usually boiled in a pressure cooker at 100 ° C. or higher, usually around 105 ° C. for about 10 to 25 minutes.

Next, sugar is added to the nectar and slowly cooked to obtain boiled beans. At this time, it is preferable to adjust the BX value (sugar content) of the dried boiled beans as the final product to be 45 or more and 55 or less.

[0013] The thus obtained boiled beans such as gangari black beans, tanba black beans, lucky beans, dainagon, kinto beans, or green beans are dried. At this time, it is necessary to perform drying under irradiation with far infrared rays. It is.

Unless irradiated with far-infrared rays, long-term storage is not possible, and the sweetness and hardness of the bean surface felt at the moment of being put into the mouth, and then the dry boiled beans feel soft and moist when chewed In addition, the original flavor of the bean, which is the raw material, spreads `` gently '' throughout the mouth, and the unique sweetness and aroma inherent in “boiled beans” that can be felt in various parts of the tongue at that time, as well as the subtle bitterness derived from the raw material However, a new texture and flavor unique to the present invention cannot be imparted, and the whole becomes hard and unsatisfactory like sweet natto with insufficient sweetness.

The far infrared rays are radiated by heating various ceramic materials such as metal oxides with electromagnetic waves having a wavelength of about 3 to 1000 μm. In the present invention, for example, starting from ceramic trays that emit far infrared rays when heated. The dried boiled beans of the present invention can be obtained effectively by placing and heating the boiled beans as a food material.

In the drying, the moisture content of the dried dried beans is 12
Perform so as to be ~ 15%. If the moisture content is less than 11%, the texture may give a firm impression. On the other hand, if it is more than 16%, the texture may be too soft to obtain a unique texture, or the hand may be easily hand-fed. You may not be able to eat with pinching.

The drying under irradiation with far-infrared rays is performed in two steps: high-temperature drying at a relatively high temperature and low-temperature drying at a relatively low temperature following the high-temperature drying. At the same time, the bean skin does not tear or the beans themselves do not break during drying, so that the commercial value can be kept higher.

Specifically, the high-temperature drying temperature is 110 ° C.
130 ° C. or lower and the low-temperature drying temperature is 70 ° C. or higher and 90 ° C. or lower. If the high-temperature drying temperature exceeds 130 ° C., the flavor of the raw material beans may be lost and the surface may be too hard, or the beans may be cracked or the skin may be broken, resulting in deterioration in quality. On the other hand, if the drying temperature is 1
If the temperature is lower than 10 ° C., storage at room temperature becomes difficult, and supply to the market as a product becomes difficult.

On the other hand, if the temperature of the low-temperature drying is higher than 90 ° C., the surface may be too hard, or the quality may be deteriorated due to excessive drying. If the temperature is lower than 70 ° C., an excessive amount of water may remain. Thus, the texture unique to the dried boiled beans of the present invention may not be obtained.

The time for high-temperature drying and the time for low-temperature drying are adjusted so as to be in the range of 2: 1 to 1: 2, respectively. If any of these ratios is too long, the texture and flavor unique to the dried boiled beans of the present invention may not be obtained.

It is desirable that the dried boiled beans obtained as described above be rapidly cooled to room temperature by a means such as air cooling with a fan. If the cooling is delayed, the flavor of the raw material may be lost, and the texture of the dried boiled beans of the present invention may be lost.

After leaving to cool as described above, it is appropriately packed in a bag.
By enclosing the bag with a deoxidizer, the shelf life can be extended. Normally, storage at room temperature from March to April, when the oxygen absorber is not enclosed, about 2 weeks, and when the appropriate amount of oxygen absorber is enclosed, the shelf life is about 4 weeks. It can be stored for a much longer period than normal boiled beans.

The dried boiled beans of the present invention may appear to have a white flour on the surface about one week after production, but this is a protein and imparts a unique flavor when eaten.

[0024]

EXAMPLES The dried boiled beans of the present invention will be specifically described below. As the boiled beans of the raw material, six kinds of gankuro black beans, tanba black beans, lucky beans, dainagon, kinto beans, and green beans, which were produced by a conventional method, were prepared.

Of these, black beans (boiled beans) are listed in Table 1
Dried under different conditions. Under all of these conditions, the time for high-temperature drying and the time for low-temperature drying were respectively 1: 1.5, and the moisture content after the second drying was 13% (measured by a moisture meter manufactured by Kett Scientific Research Institute). And dried.

Of these, only Experimental Example 1 was carried out using a metal tray. However, in Experimental Examples 2 to 9, all of the ceramic trays attached to a dryer manufactured by Ishikawa Seisakusho Co. (when heated)
(A device that emits far-infrared rays and irradiates far-infrared rays to the object to be dried), and all of these were performed using a hot-air dryer.

[0027]

[Table 1]

The dried boiled beans (black beans) thus prepared were subjected to a monitor test with 10 monitors for sugar content (BX), storage stability, and texture and taste. The sugar content was measured using a sugar content meter (manufactured by Atago).

The storage stability was examined at room temperature from April to May. The same amount of each dried boiled beans was put in the same resin film bag, and then sealed with a heat seal. The presence or absence of mold was examined.
The evaluation was made as Δ when the time was within 21 days, ○ when the time was within 21 days, and ◎ when no mold was generated after 21 days.

On the other hand, the monitor test was performed as follows.
All the monitors evaluated the above 9 types of samples. At that time, the tests were performed in random order and each monitor was evaluated without knowing the details of each sample. After each test, gargle with water. Was.

The items of the monitor test are that the novel texture unique to the dried boiled beans of the present invention, "surface hardness and internal softness", is clear, or the sweetness in the mouth after chewing. Spreads with a feeling of "gentleness", whether the "smell of raw beans" and "taste of the raw beans" are clearly felt, the "aftertaste" after swallowing is good, and 6 if you want to continue ("subtract"), answer "yes", "neither" or "no", ◎ if there are 8 or more "Yes", if 6 or more Was evaluated as ○, the case of 4 or more was evaluated as Δ, and the evaluation of 3 or less was evaluated as ×. These evaluation results are also shown in Table 1.

According to Table 1, the dried boiled beans according to the present invention are excellent in preservability after production and before sale and consumption, and have a new texture and freshness while strongly retaining the original taste and aroma of the raw materials. It can be understood that the food has an unlimited taste. In addition, about the dry boiled beans of Experimental Examples 1-9, when packing a resin film bag with a deoxidizing agent, respectively, about the dry boiled beans of Experimental Examples 1-9, even if it passed for more than one month, No mold was found, and it was found that the mold had excellent preservability.

Since the dried boiled beans according to the present invention have a sufficiently dry surface, they can be eaten by pinching them with fingers like Amanatto without using chopsticks, and the fingertips are still dry at that time.

In Experimental Examples 1 to 9, the ratio of the high-temperature drying time to the low-temperature drying time was 1: 1.5 in all cases.
The moisture content was set to 13%, and the same test was conducted with the moisture content being 13% and the drying time ratio being in the range of 2: 1 to 1: 2. To 1:
The moisture content of dried boiled beans, which is 1.5
The test was conducted in the range of 15%, but the dried boiled beans of the present invention dried under irradiation with far-infrared rays showed excellent effects on texture, taste, aroma, and preservability as described above.

In addition, the same test was conducted not only for Tamba black beans, but also for lucky beans, Dainagon, Kinto beans, and green beans.
In each of the dried boiled beans according to the present invention, the taste of the material, a new texture with a well-preserved fragrance, having an aftertaste, and is an excellent food that keeps a trail. It was confirmed that it could be saved.

It should be noted that when listening to opinions in the above monitor test, the dried boiled beans according to the present invention are less persistent than conventional boiled beans, and the taste of the material is distinct from that of Amanatto. Because of this, there were many opinions that it was suitable not only as a snack but also as an appetizer for beer and alcohol.

[0037]

EFFECT OF THE INVENTION The dried boiled beans of the present invention are excellent in nutrients, and can be used to easily and easily pick up boiled beans, a traditional food that is familiar to Japanese people, with a new texture while leaving the taste and aroma of the ingredients vivid. In addition, it can be eaten as a snack, as a friend of holidaymakers, or as an appetizer for beer or alcohol, and it is an excellent dried stewed bean with excellent preservability.

Claims (4)

[Claims] 1. A dried boiled bean, wherein the boiled bean is dried under irradiation with far-infrared rays. 2. The dried boiled beans according to claim 1, wherein the drying under irradiation with far-infrared rays is performed in two stages: high-temperature drying at a relatively high temperature and low-temperature drying at a relatively low temperature. . 3. The high-temperature drying temperature is 130 ° C. or less.
The dried boiled beans according to claim 2, wherein the temperature is 0 ° C or higher, and the low-temperature drying temperature is 90 ° C or lower and 70 ° C or higher. 4. The dried boiled beans according to claim 1, wherein the moisture content is 12% or more and 15% or less.