JP2008073008A - Liquid impregnation method for bean - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a liquid impregnation method for beans for surely and rapidly impregnating the dried beans with liquid and retaining flavor for a long period of time through a relatively simple method, relating to a production method for imparting flavor to dried coffee beans through a vacuum impregnation method. <P>SOLUTION: The liquid impregnation method for beans comprises sufficiently reducing pressure in a vacuum bag where beans such as dried coffee beans are stored together with liquid to be added and thereby even minute gaps between beans in the inner part of the beans are vacuumed. In such a condition, when air pressure is applied to the vacuum bag to be shrunk after tightly closing the vacuum bag, a small amount of solution which is charged in advance is absorbed into the minute gaps of each of the beans to be impregnated. The added liquid penetrates into the dried beans by such a vacuum impregnation method, and thereby the objective liquid instantly penetrates into the material such as the dried beans so as to surely and easily perform treatment in a short time period. Further the impregnated liquid components hardly disappear and the flavor and/or the taste are kept longer because the liquid are impregnated into the minute gaps under negative pressure-condition. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to dried black beans, beans such as soybeans and red beans, seeds such as pumpkins and sunflowers, coffee beans and the like (hereinafter collectively referred to as “beans” or “dried beans”) by a vacuum impregnation method. It is related with the manufacturing method which gives the flavor by liquid, such as.

In JP 2000-342182, the quality of low-quality coffee beans such as Robusta is improved to high quality such as Arabica, and the unpleasant acid that Arabica coffee beans have is reduced. A method for improving the quality has been proposed. In the production method, first, green coffee beans are immersed in a sucrose solution and the beans are sufficiently impregnated with the sucrose solution. Next, the sucrose solution-impregnated green beans are steamed in a kettle with saturated steam at 130 ° C. to 160 ° C. for 5 to 30 minutes. Raw beans obtained by vacuum-cooling and drying raw beans steamed in the same kettle for 3 to 15 minutes are roasted to obtain high-quality coffee beans with excellent flavor.

On the other hand, Japanese Patent Application Laid-Open No. 2000-236813 proposes a method for producing an impregnated herb by impregnating a dried fragrance material such as herb with an aqueous alcohol solution. First, the coffee beans are roasted and the impregnated herbs are mixed with the coffee beans by stirring while the coffee beans are hot. Cooling air may be sent from the top or side of the coffee beans when the impregnated herbs and coffee beans are agitated. By skillfully using the aqueous solution of alcohol and the residual heat of coffee beans, it is possible to obtain a coffee containing a fragrance material that is sufficiently infiltrated with the fragrance and components of the fragrance material such as herbs and that has a good dry state. As the alcohol aqueous solution, alcoholic beverages such as vodka, shochu and wine can be used.
JP-A-8-266265 discloses a method for changing coffee to a rich flavor by adding awamori to coffee beans or by immersing coffee beans in awamori.
JP 2000-342182 A JP 2000-236813 A JP-A-8-266265

However, in these production methods, coffee beans are immersed in a liquid, steamed, or alcohols are added to impregnate the coffee beans with these components. Therefore, it takes a long time to complete, the work contents are complicated, the manufacturing cost is high, and the sales are disadvantageous. In addition, the added flavor is easily lost and does not last long. The technical problem of the present invention is to pay attention to such a problem and to impregnate dried beans with a liquid in a relatively simple and reliable manner so that the flavor can be maintained for a long period of time.

The technical problem of the present invention is solved by the following means. In claim 1, the inside of the vacuum bag containing at least one kind of beans such as black beans, soybeans and red beans, seeds such as pumpkins and sunflowers, or coffee beans together with the additive liquid in a dry state is sufficiently charged with a vacuum machine. The bean liquid impregnation method is characterized in that after the pressure is reduced to the pressure, the bag is sealed, and further, atmospheric pressure is applied to pressurize and shrink the vacuum bag. In this way, the inside of the vacuum bag containing at least one kind of dried beans such as black beans, soybeans and red beans, seeds such as pumpkins and sunflowers, or coffee beans together with the added liquid is sufficiently charged with a vacuum machine. In order to reduce the pressure to a certain level, minute gaps such as coffee beans, edible beans, and seeds inside are also evacuated.

For this reason, when the vacuum bag is sealed after the vacuum bag is sealed, the vacuum bag is shrunk by applying atmospheric pressure, and a small amount of a pre-added solution is sucked into and impregnated into the minute gaps of the beans. In this way, after the minute gap inside the beans is made sufficiently negative with a vacuum machine, the sealed vacuum bag is pressurized at atmospheric pressure, and the minute gap in the vacuum state is impregnated with the liquid. It is impregnated in a material such as dried beans in an instant, and can be impregnated easily and reliably in a short time. In addition, since the minute gaps in the negative pressure state are vacuum impregnated, the impregnated liquid component is not easily lost, and the flavor and taste last longer.

Claim 2 is a high quality product which leaves the components, such as fragrance and taste, by evaporating excess alcohol and water by removing the beans impregnated by the method of claim 1 from the vacuum bag and roasting them. It is the roasting method of beans characterized by implement | achieving beans. Thus, when using the beans impregnated with vacuum, the beans impregnated with the vacuum according to the method of claim 1 are taken out of the vacuum bag and roasted. As a result, excess alcohol and water evaporate, so only ingredients such as fragrance and taste remain in the minute gaps, and high-quality beans with high flavor and flavor can be realized, and the flavor lasts long. .

A third aspect is a bean characterized by being impregnated with an additive solution by the method of the first aspect. Thus, the beans obtained by vacuum impregnating the additive solution according to the method of claim 1 can be stored and sold in an airtight state in a vacuum bag, do not cause deterioration in quality, and are easy to handle. Moreover, since the additive liquid is vacuum impregnated in the minute gaps in the negative pressure state, the impregnated liquid components are not easily lost even if time passes or is taken out of the vacuum bag, and the flavor and taste are long-lasting. To do.

A fourth aspect of the present invention is a bean characterized by evaporating excess alcohol and water by roasting by the method of the second aspect. Thus, since the beans roasted by the method of claim 2 have excess alcohol and moisture evaporated, only components such as aroma and taste remain in the minute gaps. Therefore, it is suitable for immediate use or sealed sale. Since components such as aroma and taste remain in the minute gaps, the flavor does not easily disappear, and it continues for a long time even when it is out of the vacuum bag.

In order to sufficiently depressurize the vacuum bag containing the beans such as dried coffee beans together with the added liquid as described in the first aspect with a vacuum machine, the minute gaps between the beans inside are also evacuated. Therefore, when the vacuum bag is sealed and then contracted by applying atmospheric pressure, a small amount of a pre-added solution is sucked and impregnated into the minute gaps of each legume. Since the added liquid penetrates into the dried beans by such a vacuum impregnation method, the target liquid is impregnated in a material such as dried beans in an instant, and can be easily and reliably impregnated in a short time. In addition, since the minute gaps in the negative pressure state are vacuum impregnated, the impregnated liquid component is not easily lost, and the flavor and taste last longer.

When using the beans impregnated in vacuum as in claim 2, the beans impregnated in vacuum by the method of claim 1 are taken out of the vacuum bag and roasted. As a result, excess alcohol and moisture evaporate, so only ingredients such as fragrance and taste remain in the minute gaps, and it is possible to achieve high-quality beans with a high fragrance and taste, and a long-lasting flavor. .

As in claim 3, beans obtained by vacuum impregnation of the additive solution according to the method of claim 1 can be stored and sold in an airtight state in a vacuum bag without causing quality deterioration and easy handling. It is. In addition, since the additive liquid is vacuum impregnated in the minute gaps in the negative pressure state, the impregnated liquid component is not easily lost even if time passes or is taken out from the vacuum bag, and the flavor and taste last longer.

As in claim 4, since the beans roasted by the method of claim 2 have excess alcohol and water evaporated, only components such as aroma and taste remain in the minute gaps. Therefore, it is suitable for immediate use or sealed sale. Since components such as aroma and taste remain in the minute gaps, the flavor does not easily disappear, and it continues for a long time even when it is out of the vacuum bag.

Next, an embodiment of how the liquid impregnation method for dried beans according to the present invention is actually realized will be described. FIG. 1 is a schematic cross-sectional view of a vacuum machine for performing the liquid impregnation method according to the present invention, and FIG. First, the vacuum bag 3 is set on the processing table 2 in the vacuum processing chamber 1 a of the vacuum machine 1. In this vacuum bag 3, dried beans 4 such as coffee beans and a small amount of additive liquid 5 are stored in advance. Since the beans 4 are dried, when the cross section is enlarged, as shown in FIG. 1 (2), innumerable minute gaps (voids) G are opened. The gap G is vacuum impregnated with liquid. The seal 3i of the vacuum bag 3 is in an open state. The vacuum bag 3 is flexible and plastic bags suitable rich, transportation and storage, it is also suitable to save.

Next, as shown in FIG. 2 (1), the lid 6 is closed, and the vacuum machine 1 is operated in a state where the vacuum machine 1 is sealed, and the vacuum processing chamber 1a is vacuumed to reduce the pressure. When the pressure is sufficiently reduced to a negative pressure state, the vacuum bag 3 is also evacuated to a negative pressure state, and an infinite number of minute gaps inside the stored dried beans 4 as shown in FIG. The air a in G is also exhausted to be in a vacuum state, and the added liquid is likely to enter. In this state, the heated sealer S is actuated and lowered, and the sealing 3 7 of the vacuum bag 3 is pressed onto the lower sealing table 7, and the sealing 3 i is heated and melted and sealed, The vacuum bag 3 is sealed.

When the sealing is completed, the sealer S returns and rises, and the vacuum processing chamber 1a of the vacuum machine 1 is opened to the atmosphere. As a result, atmospheric pressure is also applied to the outside of the vacuum bag 3 in FIG. 2 (1) to pressurize the vacuum bag 3 in a vacuum state as shown in FIG. 3 (1). . In this way, when squeezed by the Peshanko, the additive liquid 5 in the vacuum bag 3 is also pressurized from the outside of the vacuum bag 3 and dispersed throughout the vacuum bag 3, as shown in FIG. 3 (2). It enters the minute gap G in the beans 4 in an instant, and the added liquid penetrates. Since the vacuum impregnation process is completed through the above steps, finally the lid 6 is opened and the vacuum bag 3 is taken out as shown in FIG.

Thus, the vacuum bag 3 containing the dried beans obtained by vacuum impregnation of the additive liquid is suitable for storage in a vacuum state and can be sold as it is. Although coffee beans have been exemplified as dried beans, black beans, soybeans, red beans and the like can be cited as normal edible beans. Seeds such as pumpkin and sunflower are also suitable for liquid vacuum impregnation. It is also applicable to wheat such as pearl barley and pressed wheat, rice and other cereals.

As the liquid to be impregnated into these dried beans, a liquid that can add flavor by adding aroma, fragrance or sweetness is suitable. For example, alcoholic beverages such as brandy, shochu, awamori, vodka and wine are suitable. Various herbs, shikwasa (hirami lemon) and other fruit juices and sugars are also suitable, and as a flavor, vanilla, cinnamon, almond, etc. are suitable, but not limited thereto. It can also be seasoned by impregnating various seasonings.

When using the beans in the vacuum bag 3, it is desirable to roast the beans and evaporate excess alcohol and moisture in the impregnated liquid. As a result, since only the fragrance and taste components remain in the minute gap G, a high-quality product rich in flavor can be realized, and the flavor lasts long. Therefore, it is possible to provide flavorful products for business use such as coffee shops and at home. It can be stored or sold in plastic bags, cans, bottles, etc. in the roasted state. The roasted beans can be pulverized into fine powders or granules and topped with confectionery or mixed with dough for baked confectionery such as Chinsukko.

As described above, according to the method in which the inside of the vacuum bag containing the dried beans together with the additive liquid is sealed with a vacuum machine after sufficient negative pressure is returned to the atmosphere, the additive liquid instantaneously removes the material such as beans. Since it is impregnated in a vacuum, processing is also easy. By roasting these beans and evaporating excess alcohol and moisture, it is possible to provide a high-quality product with a rich flavor and flavor.

Each figure is a schematic cross-sectional view of a vacuum machine for performing the liquid impregnation method according to the present invention, wherein (1) is a ready state and (2) is an enlarged cross-sectional view of beans. (1) is an enlarged sectional view of beans during vacuum processing in the vacuum machine of FIG. 1, and (2) is beans during vacuum processing. (1) is an open state in the atmosphere after vacuum processing and sealing in FIG. 2, and (2) is an enlarged cross-sectional view of beans in an atmospheric pressure state.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Vacuum machine 1a Vacuum processing chamber 2 Processing stand 3 Vacuum bag 3i Sealing 4 Dried bean G Minute gap in beans 5 Addition liquid 6 Lid 7 Sealing stand S Sealer

Claims (4)

Depressurize the inside of the vacuum bag containing at least one kind of beans such as black beans, soybeans and red beans, seeds such as pumpkins and sunflowers, or coffee beans together with the additive liquid to a sufficient negative pressure with a vacuum machine. The liquid impregnation method is characterized in that the vacuum bag is compressed and contracted by applying atmospheric pressure to the vacuum bag. The beans impregnated with the vacuum according to the method of claim 1 are taken out of the vacuum bag and roasted to evaporate excess alcohol and moisture, and leave aroma and taste components to realize a high quality product. A roasting method characterized by the above. A bean in a vacuum bag, which is impregnated with a liquid by the method of claim 1. Beans characterized by evaporating excess alcohol and water by roasting by the method of claim 2.

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