JP2021073929A - Method for manufacturing beans in container - Google Patents
Method for manufacturing beans in container Download PDFInfo
- Publication number
- JP2021073929A JP2021073929A JP2019204223A JP2019204223A JP2021073929A JP 2021073929 A JP2021073929 A JP 2021073929A JP 2019204223 A JP2019204223 A JP 2019204223A JP 2019204223 A JP2019204223 A JP 2019204223A JP 2021073929 A JP2021073929 A JP 2021073929A
- Authority
- JP
- Japan
- Prior art keywords
- container
- beans
- temperature
- filling
- soybeans
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 33
- 244000046052 Phaseolus vulgaris Species 0.000 title claims description 106
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims description 104
- 230000001954 sterilising effect Effects 0.000 claims abstract description 47
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 39
- 238000010438 heat treatment Methods 0.000 claims abstract description 36
- 238000010411 cooking Methods 0.000 claims abstract description 28
- 238000004806 packaging method and process Methods 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 238000007598 dipping method Methods 0.000 claims description 29
- 150000003839 salts Chemical class 0.000 claims description 21
- 239000011261 inert gas Substances 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 abstract description 102
- 235000010469 Glycine max Nutrition 0.000 abstract description 102
- 238000010025 steaming Methods 0.000 abstract description 33
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000012467 final product Substances 0.000 description 12
- 235000012041 food component Nutrition 0.000 description 12
- 240000008042 Zea mays Species 0.000 description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 8
- 235000005822 corn Nutrition 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 8
- 235000021419 vinegar Nutrition 0.000 description 8
- 239000000052 vinegar Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 150000008163 sugars Chemical class 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 229910001873 dinitrogen Inorganic materials 0.000 description 4
- 238000005429 filling process Methods 0.000 description 4
- 238000012858 packaging process Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 3
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 241001107116 Castanospermum australe Species 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- 235000006089 Phaseolus angularis Nutrition 0.000 description 2
- 241000286209 Phasianidae Species 0.000 description 2
- 241000036848 Porzana carolina Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 240000007098 Vigna angularis Species 0.000 description 2
- 235000010711 Vigna angularis Nutrition 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 235000021279 black bean Nutrition 0.000 description 2
- 235000021438 curry Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- -1 hijiki Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000021332 kidney beans Nutrition 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000002344 surface layer Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
Images
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
本発明は、製造工程の簡素化を図れる容器入り豆類の製造方法に関するものである。 The present invention relates to a method for producing beans in a container, which can simplify the production process.
従来、例えば下記の特許文献１に記載された容器入り豆類（容器入りスナック風豆）の製造方法が知られている。そして、この従来の製法は、蒸成した豆を味付け剤水液で味付けした後、その味付けした豆の表層の余分の味付け液を除去し、次いで、これを容器（プラスチック袋）内に入れて密閉した後、例えば９０℃で２０分レトルト法で加熱殺菌する、という製法方法である。 Conventionally, for example, a method for producing beans in a container (snack-style beans in a container) described in Patent Document 1 below is known. Then, in this conventional manufacturing method, after the steamed beans are seasoned with a seasoning agent water solution, the excess seasoning solution on the surface layer of the seasoned beans is removed, and then this is placed in a container (plastic bag). After sealing, it is sterilized by heating at 90 ° C. for 20 minutes by the retort method.
しかしながら、上記従来の製法では、豆を蒸成する蒸成工程で豆の栄養成分を損失してしまうばかりでなく、製造工程が複雑になるという問題がある。 However, the above-mentioned conventional production method has a problem that not only the nutritional component of the beans is lost in the steaming process of steaming the beans, but also the production process becomes complicated.
本発明は、このような点に鑑みなされたもので、栄養成分の損失を防止できるとともに、製造工程の簡素化を図ることができる容器入り豆類の製造方法を提供することを目的とする。 The present invention has been made in view of such a point, and an object of the present invention is to provide a method for producing beans in a container, which can prevent loss of nutritional components and simplify the production process.
請求項１記載の容器入り豆類の製造方法は、豆類を水に浸漬する浸漬工程と、前記浸漬工程後の豆類と詰め液とを容器内に充填する充填・包装工程と、前記充填・包装工程後の容器内の豆類に対して第１温度の加熱により調理処理を行った後、前記第１温度よりも高い第２温度の加熱により殺菌処理を行う調理・殺菌工程とを備えるものである。 The method for producing beans in a container according to claim 1 includes a dipping step of immersing the beans in water, a filling / packaging step of filling the container with the beans and the filling liquid after the dipping step, and the filling / packaging step. It is provided with a cooking / sterilization step in which beans in a later container are cooked by heating at a first temperature and then sterilized by heating at a second temperature higher than the first temperature.
請求項２記載の容器入り豆類の製造方法は、請求項１記載の容器入り豆類の製造方法において、充填・包装工程は、浸漬工程後の豆類と詰め液とを容器内に充填するとともに、その容器内の空気を不活性ガスで置換して密封する工程であるものである。
The method for producing beans in a container according to
請求項３記載の容器入り豆類の製造方法は、請求項１又は２記載の容器入り豆類の製造方法において、調理処理の第１温度は、６０〜７０℃であり、殺菌処理の第２温度は、１１０〜１２０℃であるものである。
The method for producing beans in a container according to
請求項４記載の容器入り豆類の製造方法は、請求項１ないし３のいずれか一記載の容器入り豆類の製造方法において、詰め液は、浸漬工程の際に豆類を浸漬した水を含むものである。 The method for producing beans in a container according to claim 4 is the method for producing beans in a container according to any one of claims 1 to 3, wherein the filling liquid contains water in which the beans are immersed in the dipping step.
請求項５記載の容器入り豆類の製造方法は、請求項１ないし４のいずれか一記載の容器入り豆類の製造方法において、詰め液は、ｐＨ及び塩分濃度を調整したものである。
The method for producing beans in a container according to
本発明によれば、栄養成分の損失を防止できるとともに、製造工程の簡素化を図ることができる。 According to the present invention, it is possible to prevent loss of nutritional components and simplify the manufacturing process.
本発明の一実施の形態について図面を参照して説明する。 An embodiment of the present invention will be described with reference to the drawings.
図２において、１は容器入り蒸し大豆（容器入り豆類）で、この容器入り蒸し大豆１は、常温で所定の期間（例えば１〜２ヶ月）保存することが可能で、かつ、開封して内容物である蒸し大豆（調理済み豆類である調理豆）２をそのまま食することが可能なものである。また、容器入り蒸し大豆１の容器（耐熱容器）３は、例えばガスバリアー性及び耐熱性を有したプラスチック製の袋であるが、当該袋には限定されず、内容物を収納可能な他の容器でもよい。 In FIG. 2, reference numeral 1 denotes steamed soybeans in a container (beans in a container), and the steamed soybeans 1 in a container can be stored at room temperature for a predetermined period (for example, 1 to 2 months), and the contents are opened. It is possible to eat steamed soybeans (cooked beans which are cooked beans) 2 as they are. Further, the container (heat-resistant container) 3 of the steamed soybean 1 in a container is, for example, a plastic bag having gas barrier property and heat resistance, but the bag is not limited to the bag, and other containers capable of storing the contents can be stored. It may be a container.
そして、容器入り蒸し大豆１は、図１に示す各工程を経て製造されたものであり、以下にその製造方法について具体的に説明する。 The steamed soybean 1 in a container is produced through each step shown in FIG. 1, and the production method thereof will be specifically described below.
まず、製造工場に原料豆である原料の大豆（豆類）を搬入し（ステップ１）、この搬入された原料の大豆を洗浄してその表面に付着した付着物を除去する（ステップ２）。 First, the raw material soybeans (beans), which are the raw material beans, are brought into the manufacturing factory (step 1), and the carried-in raw material soybeans are washed to remove the deposits adhering to the surface (step 2).
次いで、歩留１９０〜２２０％（好ましくは２１５％）となるように、所定時間、すなわち例えば４〜５時間、洗浄工程後の大豆を所定量の水（浸漬水）に浸漬する（ステップ３）。 Then, the soybeans after the washing step are immersed in a predetermined amount of water (immersion water) for a predetermined time, that is, for example, 4 to 5 hours so that the yield is 190 to 220% (preferably 215%) (step 3). ..
次いで、例えば最終製品の甘味が増大するようにｐＨ及び塩分濃度をそれぞれ調整した所定の詰め液（調味液）と浸漬工程後の大豆とを、所定の大きさの容器（例えばプラスチック製の袋）内に充填した後、その容器内の空気を不活性ガス（例えば窒素ガス）で置換してから、当該容器の開口部をヒートシール等で閉じて密封する（ステップ４）。 Then, for example, a predetermined filling liquid (seasoning liquid) whose pH and salt concentration are adjusted so as to increase the sweetness of the final product and soybeans after the dipping step are placed in a container of a predetermined size (for example, a plastic bag). After filling the container, the air in the container is replaced with an inert gas (for example, nitrogen gas), and then the opening of the container is closed with a heat seal or the like to seal the container (step 4).
なお、詰め液は、例えば水、食酢（醸造酢）及び食塩からなるものであり、この詰め液中の水としては、例えば前記ステップ３の浸漬工程の際に大豆を浸漬した水（大豆からでた栄養成分を含む水）を用いることが好ましい。また、１つの容器内に入れる大豆の量は例えば９５ｇで、詰め液の量は例えば５ｇで、合計１００ｇである。 The filling liquid is composed of, for example, water, vinegar (brewed vinegar) and salt, and the water in the filling liquid is, for example, water in which soybeans are soaked in the dipping step of step 3 (from soybeans). It is preferable to use water containing vinegar. The amount of soybeans to be put in one container is, for example, 95 g, and the amount of filling liquid is, for example, 5 g, for a total of 100 g.
次いで、蒸気式のレトルト殺菌機による密封加圧２段階スチーム製法（高温の水蒸気を用いた２段階の加熱処理）に基づいて、充填・包装工程後の容器内の大豆に対して第１温度（調理処理での適温帯時間における第１芯温）の加熱により調理処理である蒸し処理（蒸し操作）を行った後、その蒸し処理された大豆に対して第１温度よりも高い第２温度（調理処理後の殺菌処理での適温帯時間における第２芯温）の加熱により殺菌処理（殺菌操作）を行う（ステップ５）。 Next, based on the sealed and pressurized two-step steam manufacturing method (two-step heat treatment using high-temperature steam) using a steam-type retort sterilizer, the first temperature (1st temperature) (1st temperature) for the soybeans in the container after the filling / packaging process. After performing the cooking process (steaming operation) by heating the first core temperature in the optimum temperature zone time in the cooking process, the steamed soybean has a second temperature (1st temperature) higher than the first temperature (1st temperature). The sterilization treatment (sterilization operation) is performed by heating the second core temperature in the optimum temperature zone time in the sterilization treatment after the cooking treatment (step 5).
つまり、それぞれ所定量の大豆及び詰め液のみを充填密封した容器ごと、水蒸気で段階的に加熱して、その容器内の大豆に対して蒸し処理と殺菌処理とを順次実施する。 That is, each container filled and sealed with only a predetermined amount of soybeans and filling liquid is heated stepwise with steam, and the soybeans in the container are sequentially steamed and sterilized.
より具体的には、図３に示すグラフの如く、１段階目の蒸し処理（加熱調理処理）では、例えば６０〜７０℃の第１温度（第１の大豆芯温）で、当該第１温度での加熱時間は例えば２０〜４０分、好ましくは２２分である。その後の２段階目の殺菌処理（加熱殺菌処理）では、第１温度の約２倍、例えば１１０〜１２０℃の第２温度（第２の大豆芯温）で、当該第２温度での加熱時間は例えば１５〜２５分、好ましくは１９分である。つまり、蒸し処理の時間は、殺菌処理の時間よりも長く、好ましくは例えば１．５〜２．０倍である。 More specifically, as shown in the graph shown in FIG. 3, in the first stage steaming treatment (cooking treatment), for example, at the first temperature (first soybean core temperature) of 60 to 70 ° C., the first temperature. The heating time in the above is, for example, 20 to 40 minutes, preferably 22 minutes. In the subsequent second stage sterilization treatment (heat sterilization treatment), the heating time at the second temperature is about twice the first temperature, for example, the second temperature (second soybean core temperature) of 110 to 120 ° C. Is, for example, 15 to 25 minutes, preferably 19 minutes. That is, the steaming time is longer than the sterilization time, preferably 1.5 to 2.0 times, for example.
このような蒸し・殺菌工程（調理・殺菌工程）の際、容器内においては、酵素の働きにより大豆のデンプンが糖に変わるが、詰め液作成時のｐＨ及び塩分濃度をそれぞれ調整した所定の詰め液（ｐＨ３〜６、塩分濃度２〜５％）を用いることにより容器内で酵素が活動しやすい環境をつくっているため、最終製品である蒸し大豆の甘味が大幅に増大する。なお、作成時の詰め液のｐＨとしては例えば「ｐＨ４．０」が好ましく、また、作成時の詰め液の塩分濃度としては「塩分濃度４．２％」が好ましい。
During such a steaming / sterilizing process (cooking / sterilizing process), the starch of soybeans is converted into sugar by the action of enzymes in the container, but the pH and salt concentration at the time of preparing the filling liquid are adjusted to each of the predetermined packing. By using a liquid (
また、従来の製法とは異なり、大豆及び所定の詰め液のみを充填した容器ごと蒸し処理（加熱による調理処理）するため、大豆に含まれている栄養成分（甘味成分や旨味成分等を含む）が容器外に逃げ出して損失することがなく、最終製品でも同様の栄養成分を含んでおり、美味しく食することができる。 In addition, unlike the conventional manufacturing method, the whole container filled with soybeans and a predetermined filling liquid is steamed (cooking process by heating), so that the nutritional components contained in soybeans (including sweetness components and taste components). Does not escape out of the container and is not lost, and the final product contains the same nutritional components and can be eaten deliciously.
次いで、蒸し・殺菌工程後の容器内の大豆（調理殺菌済み豆類である蒸し大豆）を所定温度まで冷却し（ステップ６）、その後、除水する（ステップ７）。 Next, the soybeans (steamed soybeans that are cooked and sterilized beans) in the container after the steaming / sterilization step are cooled to a predetermined temperature (step 6), and then water is removed (step 7).
このような各工程を順次経て製造された最終製品が図２に示す容器入り蒸し大豆１であり、この最終製品は、所定個数ずつ箱詰めされて製造工場から出荷される。 The final product manufactured through each of these steps in sequence is the steamed soybean 1 in a container shown in FIG. 2, and the final product is packed in a predetermined number in a box and shipped from the manufacturing factory.
そして、上記容器入り蒸し大豆１の製造方法によれば、大豆及び所定の詰め液を充填密封した容器内の大豆に対して、第１温度（例えば６０〜７０℃）の所定時間加熱により蒸し処理を行った後、第２温度（例えば１１０〜１２０℃）の所定時間加熱により殺菌処理を行う蒸し・殺菌工程を備えるため、大豆の栄養成分の損失を防止できるとともに、製造工程の簡素化を図ることができ、しかも、最終製品である蒸し大豆の甘味が増大し、美味しく食することができる。 Then, according to the method for producing steamed soybean 1 in a container, the soybean and the soybean in a container filled and sealed with a predetermined filling liquid are steamed by heating at a first temperature (for example, 60 to 70 ° C.) for a predetermined time. Since the steaming / sterilization step of performing the sterilization treatment by heating at a second temperature (for example, 110 to 120 ° C.) for a predetermined time is provided, the loss of soybean nutritional components can be prevented and the manufacturing process can be simplified. Moreover, the sweetness of the final product, steamed soybeans, is increased, and the food can be eaten deliciously.
また、蒸し・殺菌工程における蒸し処理（調理処理）の第１温度は６０〜７０℃、殺菌処理の第２温度は１１０〜１２０℃であり、かつ、蒸し処理の時間は殺菌処理の時間よりも長いため、大豆に対する蒸し処理及び殺菌処理を適切に行うことができる。 Further, the first temperature of the steaming treatment (cooking treatment) in the steaming / sterilization step is 60 to 70 ° C., the second temperature of the sterilization treatment is 110 to 120 ° C., and the steaming treatment time is longer than the sterilization treatment time. Since it is long, the soybeans can be appropriately steamed and sterilized.
なお、蒸し・殺菌工程で使用するレトルト殺菌機（加熱装置）は、水蒸気を利用する蒸気式には限定されず、例えば熱水スプレー式や貯湯式であってもよく、この場合でも同様の容器入り蒸し大豆が得られる。 The retort sterilizer (heating device) used in the steaming / sterilizing process is not limited to the steam type using steam, and may be, for example, a hot water spray type or a hot water storage type. In this case, the same container is used. Steamed soybeans can be obtained.
また、原料の豆類（豆又はコーン等）は、上述した大豆には限定されず、例えば小豆、黒豆、金時豆、うずら豆、えんどう豆、そら豆、ひよこ豆、落花生等でもよく、またコーン（とうもろこし）でもよく、上述した製法で甘味の強い蒸しコーンが得られる。つまり、本発明における豆類とは、食用豆（マメ科に属する食用穀物）のほか、コーンを含む意味であり、またそれらを単独で用いても、２種以上を組み合わせて用いてもよい。さらに、容器入り豆類は、容器内に豆類及び詰め液のみを充填したものには限定されず、例えばひじき、こんにゃく、人参等の他の食材を更に加えてもよい。 The raw material beans (beans, corn, etc.) are not limited to the above-mentioned soybeans, and may be, for example, azuki beans, black beans, Kintoki beans, quail beans, kidney beans, sora beans, chick beans, peanuts, etc., and corn. (Curry) may be used, and a steamed corn with a strong sweetness can be obtained by the above-mentioned manufacturing method. That is, the beans in the present invention mean that they include corn in addition to edible beans (edible grains belonging to the leguminous family), and they may be used alone or in combination of two or more. Further, the beans in a container are not limited to those in which only beans and a filling liquid are filled in the container, and other ingredients such as hijiki, konjac, and carrot may be further added.
さらに、本発明における充填・包装工程は、容器内の空気を不活性ガスで置換して密封することが好ましいが、必ずしも不活性ガスの置換は必要ではなく、浸漬工程後の豆類と所定の詰め液とを容器内に充填して包装する工程であればよい。 Further, in the filling / packaging step of the present invention, it is preferable to replace the air in the container with an inert gas to seal the container, but the replacement of the inert gas is not always necessary, and the beans and the beans after the dipping step are packed in a predetermined manner. Any process may be used as long as it is a step of filling the container with the liquid and packaging it.
次に、本実施例について説明する。 Next, this embodiment will be described.
浸漬工程後の大豆（９５ｇ）と、その浸漬工程の際に大豆を浸漬した浸漬水に醸造酢及び食塩を入れて作成した詰め液（５ｇ、ｐＨ４．０、塩分濃度４．２％）とを、図２に示すようなプラスチック製の袋状の容器内に充填した後、その容器内の空気を窒素ガスで置換して、その容器の開口部を閉じて密封した。 The soybean (95 g) after the dipping step and the filling liquid (5 g, pH 4.0, salt concentration 4.2%) prepared by adding brewed vinegar and salt to the soaking water in which the soybean was soaked during the dipping step were mixed. After filling in a plastic bag-shaped container as shown in FIG. 2, the air in the container was replaced with nitrogen gas, and the opening of the container was closed and sealed.
次いで、蒸気式のレトルト殺菌機による密封加圧２段階スチーム製法を用いて、容器内の大豆に対して第１の大豆芯温（６０〜７０℃）の加熱（２２分間）で蒸し処理を行った後、その容器内の大豆に対して第２の大豆芯温（１１０〜１２０℃）の加熱（１９分間）で殺菌処理を行った。次いで、容器内の大豆を冷却して除水した。 Next, the soybeans in the container are steamed by heating (22 minutes) at the first soybean core temperature (60 to 70 ° C.) using a sealed and pressurized two-step steam manufacturing method using a steam-type retort sterilizer. After that, the soybeans in the container were sterilized by heating (19 minutes) at a second soybean core temperature (110 to 120 ° C.). Then, the soybeans in the container were cooled to remove water.
このようにして製造した容器入り蒸し大豆について、蒸し大豆中の糖類の含有率を検査し、表１の結果を得た（株式会社日本食品エコロジー研究所）。 The steamed soybeans in the container produced in this manner were inspected for the content of sugars in the steamed soybeans, and the results shown in Table 1 were obtained (Japan Food Ecology Research Institute Co., Ltd.).
他方、上述した本実施例に係る新製法ではなく、従来製法で製造した容器入り蒸し大豆についても同様に、蒸し大豆中の糖類の含有率を検査し、表２の結果を得た（株式会社日本食品エコロジー研究所）。 On the other hand, the content of sugars in the steamed soybeans was similarly inspected for the steamed soybeans in a container manufactured by the conventional manufacturing method instead of the new manufacturing method according to the above-mentioned Example, and the results shown in Table 2 were obtained (Co., Ltd.). Japan Food Ecology Research Institute).
なお、従来製法は、包装後に蒸し処理（調理処理）を行う新製法とは異なり、包装前に蒸し機（セイロ）を使用して蒸し処理を行い、次いで包装後に蒸気式のレトルト殺菌機で殺菌処理（大豆芯温１１０〜１２０℃、１９分間維持）を行った。 The conventional manufacturing method is different from the new manufacturing method in which steaming (cooking) is performed after packaging, and steaming is performed using a steamer (seiro) before packaging, and then sterilized by a steam-type retort sterilizer after packaging. Treatment (soybean core temperature 110-120 ° C., maintained for 19 minutes) was carried out.
そして、上記表１、表２に示す結果のとおり、本実施例に係る新製法では、従来製法に比べて糖類総量が５倍以上であり、新製法による蒸し大豆の甘味が増大したことが確認できた。 As shown in the results shown in Tables 1 and 2 above, it was confirmed that in the new production method according to this example, the total amount of sugars was 5 times or more as compared with the conventional production method, and the sweetness of steamed soybeans by the new production method was increased. did it.
１ 容器入り蒸し大豆（容器入り豆類）
３ 容器
1 Steamed soybeans in a container (beans in a container)
3 container
本発明は、製造工程の簡素化を図れる容器入り豆類の製造方法に関するものである。 The present invention relates to a method for producing beans in a container, which can simplify the production process.
従来、例えば下記の特許文献１に記載された容器入り豆類（容器入りスナック風豆）の製造方法が知られている。そして、この従来の製法は、蒸成した豆を味付け剤水液で味付けした後、その味付けした豆の表層の余分の味付け液を除去し、次いで、これを容器（プラスチック袋）内に入れて密閉した後、例えば９０℃で２０分レトルト法で加熱殺菌する、という製法方法である。 Conventionally, for example, a method for producing beans in a container (snack-style beans in a container) described in Patent Document 1 below is known. Then, in this conventional manufacturing method, after the steamed beans are seasoned with a seasoning agent water solution, the excess seasoning solution on the surface layer of the seasoned beans is removed, and then this is placed in a container (plastic bag). After sealing, it is sterilized by heating at 90 ° C. for 20 minutes by the retort method.
しかしながら、上記従来の製法では、豆を蒸成する蒸成工程で豆の栄養成分を損失してしまうばかりでなく、製造工程が複雑になるという問題がある。 However, the above-mentioned conventional production method has a problem that not only the nutritional component of the beans is lost in the steaming process of steaming the beans, but also the production process becomes complicated.
本発明は、このような点に鑑みなされたもので、栄養成分の損失を防止できるとともに、製造工程の簡素化を図ることができる容器入り豆類の製造方法を提供することを目的とする。 The present invention has been made in view of such a point, and an object of the present invention is to provide a method for producing beans in a container, which can prevent loss of nutritional components and simplify the production process.
請求項１記載の容器入り豆類の製造方法は、非加熱の豆類を水に浸漬する浸漬工程と、前記浸漬工程後の豆類と、前記浸漬工程の際に非加熱の豆類を浸漬した水を含む詰め液とを、容器内に充填する充填・包装工程と、前記充填・包装工程後の容器内の豆類に対して第１温度の加熱により調理処理を行った後、前記第１温度よりも高い第２温度の加熱により殺菌処理を行う調理・殺菌工程とを備えるものである。 The method for producing a container-filled bean according to claim 1 includes a dipping step of immersing unheated beans in water, beans after the dipping step, and water in which unheated beans are soaked during the dipping step. a stuffed liquid, and filling and packaging process for filling in the container, after the cooking process by heating the first temperature relative beans in the container after the filling and packaging process, higher than the first temperature It is provided with a cooking / sterilization step of performing a sterilization treatment by heating at a second temperature.
請求項２記載の容器入り豆類の製造方法は、非加熱の豆類を水に浸漬する浸漬工程と、前記浸漬工程後の豆類と、前記浸漬工程の際に非加熱の豆類を浸漬した水を含むとともにｐＨ及び塩分濃度を調整した詰め液とを、容器内に充填する充填・包装工程と、前記充填・包装工程後の容器内の豆類に対して第１温度の加熱により調理処理を行った後、前記第１温度よりも高い第２温度の加熱により殺菌処理を行う調理・殺菌工程とを備えるものである。The method for producing a container-filled bean according to
請求項３記載の容器入り豆類の製造方法は、非加熱の豆類を水に浸漬する浸漬工程と、前記浸漬工程後の豆類と、前記浸漬工程の際に非加熱の豆類を浸漬した水を含む詰め液とを、容器内に充填する充填・包装工程と、前記充填・包装工程後の容器内の豆類に対して加熱により調理処理及び殺菌処理を行う調理・殺菌工程とを備えるものである。The method for producing a container-filled bean according to
請求項４記載の容器入り豆類の製造方法は、非加熱の豆類を水に浸漬する浸漬工程と、前記浸漬工程後の豆類と、前記浸漬工程の際に非加熱の豆類を浸漬した水を含むとともにｐＨ及び塩分濃度を調整した詰め液とを、容器内に充填する充填・包装工程と、前記充填・包装工程後の容器内の豆類に対して加熱により調理処理及び殺菌処理を行う調理・殺菌工程とを備えるものである。The method for producing a container-filled bean according to claim 4 includes a dipping step of immersing unheated beans in water, beans after the dipping step, and water in which unheated beans are soaked during the dipping step. Cooking and sterilization, in which the filling and packaging steps of filling the container with the filling liquid whose pH and salt concentration are adjusted, and the cooking and sterilization of the beans in the container after the filling and packaging steps are performed by heating. It is equipped with a process.
請求項５記載の容器入り豆類の製造方法は、請求項２又は４記載の容器入り豆類の製造方法において、詰め液は、ｐＨ３〜６及び塩分濃度２〜５％に調整したものであるものである。The method for producing beans in a container according to
本発明によれば、栄養成分の損失を防止できるとともに、製造工程の簡素化を図ることができる。 According to the present invention, it is possible to prevent loss of nutritional components and simplify the manufacturing process.
本発明の一実施の形態について図面を参照して説明する。 An embodiment of the present invention will be described with reference to the drawings.
図２において、１は容器入り蒸し大豆（容器入り豆類）で、この容器入り蒸し大豆１は、常温で所定の期間（例えば１〜２ヶ月）保存することが可能で、かつ、開封して内容物である蒸し大豆（調理済み豆類である調理豆）２をそのまま食することが可能なものである。また、容器入り蒸し大豆１の容器（耐熱容器）３は、例えばガスバリアー性及び耐熱性を有したプラスチック製の袋であるが、当該袋には限定されず、内容物を収納可能な他の容器でもよい。 In FIG. 2, reference numeral 1 denotes steamed soybeans in a container (beans in a container), and the steamed soybeans 1 in a container can be stored at room temperature for a predetermined period (for example, 1 to 2 months), and the contents are opened. It is possible to eat steamed soybeans (cooked beans which are cooked beans) 2 as they are. Further, the container (heat-resistant container) 3 of the steamed soybean 1 in a container is, for example, a plastic bag having gas barrier property and heat resistance, but the bag is not limited to the bag, and other containers capable of storing the contents can be stored. It may be a container.
そして、容器入り蒸し大豆１は、図１に示す各工程を経て製造されたものであり、以下にその製造方法について具体的に説明する。 The steamed soybean 1 in a container is produced through each step shown in FIG. 1, and the production method thereof will be specifically described below.
まず、製造工場に原料豆である原料の大豆（豆類）を搬入し（ステップ１）、この搬入された原料の大豆を洗浄してその表面に付着した付着物を除去する（ステップ２）。 First, the raw material soybeans (beans), which are the raw material beans, are brought into the manufacturing factory (step 1), and the carried-in raw material soybeans are washed to remove the deposits adhering to the surface (step 2).
次いで、歩留１９０〜２２０％（好ましくは２１５％）となるように、所定時間、すなわち例えば４〜５時間、洗浄工程後の大豆を所定量の水（浸漬水）に浸漬する（ステップ３）。 Then, the soybeans after the washing step are immersed in a predetermined amount of water (immersion water) for a predetermined time, that is, for example, 4 to 5 hours so that the yield is 190 to 220% (preferably 215%) (step 3). ..
次いで、例えば最終製品の甘味が増大するようにｐＨ及び塩分濃度をそれぞれ調整した所定の詰め液（調味液）と浸漬工程後の大豆とを、所定の大きさの容器（例えばプラスチック製の袋）内に充填した後、その容器内の空気を不活性ガス（例えば窒素ガス）で置換してから、当該容器の開口部をヒートシール等で閉じて密封する（ステップ４）。 Then, for example, a predetermined filling liquid (seasoning liquid) whose pH and salt concentration are adjusted so as to increase the sweetness of the final product and soybeans after the dipping step are placed in a container of a predetermined size (for example, a plastic bag). After filling the container, the air in the container is replaced with an inert gas (for example, nitrogen gas), and then the opening of the container is closed with a heat seal or the like to seal the container (step 4).
なお、詰め液は、例えば水、食酢（醸造酢）及び食塩からなるものであり、この詰め液中の水としては、例えば前記ステップ３の浸漬工程の際に大豆を浸漬した水（大豆からでた栄養成分を含む水）を用いることが好ましい。また、１つの容器内に入れる大豆の量は例えば９５ｇで、詰め液の量は例えば５ｇで、合計１００ｇである。 The filling liquid is composed of, for example, water, vinegar (brewed vinegar) and salt, and the water in the filling liquid is, for example, water in which soybeans are soaked in the dipping step of step 3 (from soybeans). It is preferable to use water containing vinegar. The amount of soybeans to be put in one container is, for example, 95 g, and the amount of filling liquid is, for example, 5 g, for a total of 100 g.
次いで、蒸気式のレトルト殺菌機による密封加圧２段階スチーム製法（高温の水蒸気を用いた２段階の加熱処理）に基づいて、充填・包装工程後の容器内の大豆に対して第１温度（調理処理での適温帯時間における第１芯温）の加熱により調理処理である蒸し処理（蒸し操作）を行った後、その蒸し処理された大豆に対して第１温度よりも高い第２温度（調理処理後の殺菌処理での適温帯時間における第２芯温）の加熱により殺菌処理（殺菌操作）を行う（ステップ５）。 Next, based on the sealed and pressurized two-step steam manufacturing method (two-step heat treatment using high-temperature steam) using a steam-type retort sterilizer, the first temperature (1st temperature) (1st temperature) for the soybeans in the container after the filling / packaging process. After performing the cooking process (steaming operation) by heating the first core temperature in the optimum temperature zone time in the cooking process, the steamed soybean has a second temperature (1st temperature) higher than the first temperature (1st temperature). The sterilization treatment (sterilization operation) is performed by heating the second core temperature in the optimum temperature zone time in the sterilization treatment after the cooking treatment (step 5).
つまり、それぞれ所定量の大豆及び詰め液のみを充填密封した容器ごと、水蒸気で段階的に加熱して、その容器内の大豆に対して蒸し処理と殺菌処理とを順次実施する。 That is, each container filled and sealed with only a predetermined amount of soybeans and filling liquid is heated stepwise with steam, and the soybeans in the container are sequentially steamed and sterilized.
より具体的には、図３に示すグラフの如く、１段階目の蒸し処理（加熱調理処理）では、例えば６０〜７０℃の第１温度（第１の大豆芯温）で、当該第１温度での加熱時間は例えば２０〜４０分、好ましくは２２分である。その後の２段階目の殺菌処理（加熱殺菌処理）では、第１温度の約２倍、例えば１１０〜１２０℃の第２温度（第２の大豆芯温）で、当該第２温度での加熱時間は例えば１５〜２５分、好ましくは１９分である。つまり、蒸し処理の時間は、殺菌処理の時間よりも長く、好ましくは例えば１．５〜２．０倍である。 More specifically, as shown in the graph shown in FIG. 3, in the first stage steaming treatment (cooking treatment), for example, at the first temperature (first soybean core temperature) of 60 to 70 ° C., the first temperature. The heating time in the above is, for example, 20 to 40 minutes, preferably 22 minutes. In the subsequent second stage sterilization treatment (heat sterilization treatment), the heating time at the second temperature is about twice the first temperature, for example, the second temperature (second soybean core temperature) of 110 to 120 ° C. Is, for example, 15 to 25 minutes, preferably 19 minutes. That is, the steaming time is longer than the sterilization time, preferably 1.5 to 2.0 times, for example.
このような蒸し・殺菌工程（調理・殺菌工程）の際、容器内においては、酵素の働きにより大豆のデンプンが糖に変わるが、詰め液作成時のｐＨ及び塩分濃度をそれぞれ調整した所定の詰め液（ｐＨ３〜６、塩分濃度２〜５％）を用いることにより容器内で酵素が活動しやすい環境をつくっているため、最終製品である蒸し大豆の甘味が大幅に増大する。なお、作成時の詰め液のｐＨとしては例えば「ｐＨ４．０」が好ましく、また、作成時の詰め液の塩分濃度としては「塩分濃度４．２％」が好ましい。
During such a steaming / sterilizing process (cooking / sterilizing process), the starch of soybeans is converted into sugar by the action of enzymes in the container, but the pH and salt concentration at the time of preparing the filling liquid are adjusted to each of the predetermined packing. By using a liquid (
また、従来の製法とは異なり、大豆及び所定の詰め液のみを充填した容器ごと蒸し処理（加熱による調理処理）するため、大豆に含まれている栄養成分（甘味成分や旨味成分等を含む）が容器外に逃げ出して損失することがなく、最終製品でも同様の栄養成分を含んでおり、美味しく食することができる。 In addition, unlike the conventional manufacturing method, the whole container filled with soybeans and a predetermined filling liquid is steamed (cooking process by heating), so that the nutritional components contained in soybeans (including sweetness components and taste components). Does not escape out of the container and is not lost, and the final product contains the same nutritional components and can be eaten deliciously.
次いで、蒸し・殺菌工程後の容器内の大豆（調理殺菌済み豆類である蒸し大豆）を所定温度まで冷却し（ステップ６）、その後、除水する（ステップ７）。 Next, the soybeans (steamed soybeans that are cooked and sterilized beans) in the container after the steaming / sterilization step are cooled to a predetermined temperature (step 6), and then water is removed (step 7).
このような各工程を順次経て製造された最終製品が図２に示す容器入り蒸し大豆１であり、この最終製品は、所定個数ずつ箱詰めされて製造工場から出荷される。 The final product manufactured through each of these steps in sequence is the steamed soybean 1 in a container shown in FIG. 2, and the final product is packed in a predetermined number in a box and shipped from the manufacturing factory.
そして、上記容器入り蒸し大豆１の製造方法によれば、大豆及び所定の詰め液を充填密封した容器内の大豆に対して、第１温度（例えば６０〜７０℃）の所定時間加熱により蒸し処理を行った後、第２温度（例えば１１０〜１２０℃）の所定時間加熱により殺菌処理を行う蒸し・殺菌工程を備えるため、大豆の栄養成分の損失を防止できるとともに、製造工程の簡素化を図ることができ、しかも、最終製品である蒸し大豆の甘味が増大し、美味しく食することができる。 Then, according to the method for producing steamed soybean 1 in a container, the soybean and the soybean in a container filled and sealed with a predetermined filling liquid are steamed by heating at a first temperature (for example, 60 to 70 ° C.) for a predetermined time. Since the steaming / sterilization step of performing the sterilization treatment by heating at a second temperature (for example, 110 to 120 ° C.) for a predetermined time is provided, the loss of soybean nutritional components can be prevented and the manufacturing process can be simplified. Moreover, the sweetness of the final product, steamed soybeans, is increased, and the food can be eaten deliciously.
また、蒸し・殺菌工程における蒸し処理（調理処理）の第１温度は６０〜７０℃、殺菌処理の第２温度は１１０〜１２０℃であり、かつ、蒸し処理の時間は殺菌処理の時間よりも長いため、大豆に対する蒸し処理及び殺菌処理を適切に行うことができる。 Further, the first temperature of the steaming treatment (cooking treatment) in the steaming / sterilization step is 60 to 70 ° C., the second temperature of the sterilization treatment is 110 to 120 ° C., and the steaming treatment time is longer than the sterilization treatment time. Since it is long, the soybeans can be appropriately steamed and sterilized.
なお、蒸し・殺菌工程で使用するレトルト殺菌機（加熱装置）は、水蒸気を利用する蒸気式には限定されず、例えば熱水スプレー式や貯湯式であってもよく、この場合でも同様の容器入り蒸し大豆が得られる。 The retort sterilizer (heating device) used in the steaming / sterilizing process is not limited to the steam type using steam, and may be, for example, a hot water spray type or a hot water storage type. In this case, the same container is used. Steamed soybeans can be obtained.
また、原料の豆類（豆又はコーン等）は、上述した大豆には限定されず、例えば小豆、黒豆、金時豆、うずら豆、えんどう豆、そら豆、ひよこ豆、落花生等でもよく、またコーン（とうもろこし）でもよく、上述した製法で甘味の強い蒸しコーンが得られる。つまり、本発明における豆類とは、食用豆（マメ科に属する食用穀物）のほか、コーンを含む意味であり、またそれらを単独で用いても、２種以上を組み合わせて用いてもよい。さらに、容器入り豆類は、容器内に豆類及び詰め液のみを充填したものには限定されず、例えばひじき、こんにゃく、人参等の他の食材を更に加えてもよい。 The raw material beans (beans, corn, etc.) are not limited to the above-mentioned soybeans, and may be, for example, azuki beans, black beans, Kintoki beans, quail beans, kidney beans, sora beans, chick beans, peanuts, etc., and corn. (Curry) may be used, and a steamed corn with a strong sweetness can be obtained by the above-mentioned manufacturing method. That is, the beans in the present invention mean that they include corn in addition to edible beans (edible grains belonging to the leguminous family), and they may be used alone or in combination of two or more. Further, the beans in a container are not limited to those in which only beans and a filling liquid are filled in the container, and other ingredients such as hijiki, konjac, and carrot may be further added.
さらに、本発明における充填・包装工程は、容器内の空気を不活性ガスで置換して密封することが好ましいが、必ずしも不活性ガスの置換は必要ではなく、浸漬工程後の豆類と所定の詰め液とを容器内に充填して包装する工程であればよい。 Further, in the filling / packaging step of the present invention, it is preferable to replace the air in the container with an inert gas to seal the container, but the replacement of the inert gas is not always necessary, and the beans and the beans after the dipping step are packed in a predetermined manner. Any process may be used as long as it is a step of filling the container with the liquid and packaging it.
次に、本実施例について説明する。 Next, this embodiment will be described.
浸漬工程後の大豆（９５ｇ）と、その浸漬工程の際に大豆を浸漬した浸漬水に醸造酢及び食塩を入れて作成した詰め液（５ｇ、ｐＨ４．０、塩分濃度４．２％）とを、図２に示すようなプラスチック製の袋状の容器内に充填した後、その容器内の空気を窒素ガスで置換して、その容器の開口部を閉じて密封した。 The soybean (95 g) after the dipping step and the filling liquid (5 g, pH 4.0, salt concentration 4.2%) prepared by adding brewed vinegar and salt to the soaking water in which the soybean was soaked during the dipping step were mixed. After filling in a plastic bag-shaped container as shown in FIG. 2, the air in the container was replaced with nitrogen gas, and the opening of the container was closed and sealed.
次いで、蒸気式のレトルト殺菌機による密封加圧２段階スチーム製法を用いて、容器内の大豆に対して第１の大豆芯温（６０〜７０℃）の加熱（２２分間）で蒸し処理を行った後、その容器内の大豆に対して第２の大豆芯温（１１０〜１２０℃）の加熱（１９分間）で殺菌処理を行った。次いで、容器内の大豆を冷却して除水した。 Next, the soybeans in the container are steamed by heating (22 minutes) at the first soybean core temperature (60 to 70 ° C.) using a sealed and pressurized two-step steam manufacturing method using a steam-type retort sterilizer. After that, the soybeans in the container were sterilized by heating (19 minutes) at a second soybean core temperature (110 to 120 ° C.). Then, the soybeans in the container were cooled to remove water.
このようにして製造した容器入り蒸し大豆について、蒸し大豆中の糖類の含有率を検査し、表１の結果を得た（株式会社日本食品エコロジー研究所）。 The steamed soybeans in the container produced in this manner were inspected for the content of sugars in the steamed soybeans, and the results shown in Table 1 were obtained (Japan Food Ecology Research Institute Co., Ltd.).
他方、上述した本実施例に係る新製法ではなく、従来製法で製造した容器入り蒸し大豆についても同様に、蒸し大豆中の糖類の含有率を検査し、表２の結果を得た（株式会社日本食品エコロジー研究所）。 On the other hand, the content of sugars in the steamed soybeans was similarly inspected for the steamed soybeans in a container manufactured by the conventional manufacturing method instead of the new manufacturing method according to the above-mentioned Example, and the results shown in Table 2 were obtained (Co., Ltd.). Japan Food Ecology Research Institute).
なお、従来製法は、包装後に蒸し処理（調理処理）を行う新製法とは異なり、包装前に蒸し機（セイロ）を使用して蒸し処理を行い、次いで包装後に蒸気式のレトルト殺菌機で殺菌処理（大豆芯温１１０〜１２０℃、１９分間維持）を行った。 The conventional manufacturing method is different from the new manufacturing method in which steaming (cooking) is performed after packaging, and steaming is performed using a steamer (seiro) before packaging, and then sterilized by a steam-type retort sterilizer after packaging. Treatment (soybean core temperature 110-120 ° C., maintained for 19 minutes) was carried out.
そして、上記表１、表２に示す結果のとおり、本実施例に係る新製法では、従来製法に比べて糖類総量が５倍以上であり、新製法による蒸し大豆の甘味が増大したことが確認できた。 As shown in the results shown in Tables 1 and 2 above, it was confirmed that in the new production method according to this example, the total amount of sugars was 5 times or more as compared with the conventional production method, and the sweetness of steamed soybeans by the new production method was increased. did it.
１ 容器入り蒸し大豆（容器入り豆類）
３ 容器
1 Steamed soybeans in a container (beans in a container)
3 container
Claims (5)
前記浸漬工程後の豆類と詰め液とを容器内に充填する充填・包装工程と、
前記充填・包装工程後の容器内の豆類に対して第１温度の加熱により調理処理を行った後、前記第１温度よりも高い第２温度の加熱により殺菌処理を行う調理・殺菌工程と
を備えることを特徴とする容器入り豆類の製造方法。 Soaking process of immersing beans in water and
The filling / packaging step of filling the container with the beans and the filling liquid after the dipping step,
A cooking / sterilization step in which beans in a container after the filling / packaging step are cooked by heating at a first temperature and then sterilized by heating at a second temperature higher than the first temperature. A method for producing beans in a container, which is characterized by being prepared.
ことを特徴とする請求項１記載の容器入り豆類の製造方法。 The filling / packaging step is a step of filling a container with beans and a filling liquid after the dipping step and replacing the air in the container with an inert gas to seal the container. How to make beans in a container.
殺菌処理の第２温度は、１１０〜１２０℃である
ことを特徴とする請求項１又は２記載の容器入り豆類の製造方法。 The first temperature of the cooking process is 60-70 ° C.
The method for producing beans in a container according to claim 1 or 2, wherein the second temperature of the sterilization treatment is 110 to 120 ° C.
ことを特徴とする請求項１ないし３のいずれか一記載の容器入り豆類の製造方法。 The method for producing beans in a container according to any one of claims 1 to 3, wherein the filling liquid contains water in which the beans are soaked during the dipping step.
ことを特徴とする請求項１ないし４のいずれか一記載の容器入り豆類の製造方法。 The method for producing beans in a container according to any one of claims 1 to 4, wherein the filling liquid has an adjusted pH and salt concentration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019204223A JP6979440B2 (en) | 2019-11-11 | 2019-11-11 | Manufacturing method of beans in a container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019204223A JP6979440B2 (en) | 2019-11-11 | 2019-11-11 | Manufacturing method of beans in a container |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2021073929A true JP2021073929A (en) | 2021-05-20 |
| JP6979440B2 JP6979440B2 (en) | 2021-12-15 |
Family
ID=75898429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019204223A Active JP6979440B2 (en) | 2019-11-11 | 2019-11-11 | Manufacturing method of beans in a container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6979440B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4084179A2 (en) | 2021-04-26 | 2022-11-02 | Prime Planet Energy & Solutions, Inc. | Nonaqueous electrolyte secondary battery |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5635966A (en) * | 1979-08-30 | 1981-04-08 | Hideo Nojima | Production of boild soybean in package |
| JPS57141262A (en) * | 1981-02-25 | 1982-09-01 | Isojiman Kk | Preparation of boiled bean |
| JPH05115257A (en) * | 1991-10-25 | 1993-05-14 | Dainippon Ink & Chem Inc | Production of food product and apparatus therefor |
| JP2007259757A (en) * | 2006-03-28 | 2007-10-11 | Echigo Seika Co Ltd | Method for processing soybean |
| JP2008148598A (en) * | 2006-12-15 | 2008-07-03 | Ezaki Glico Co Ltd | Material of bean-containing cooked rice such as rice cooked together with red bean, and method for producing the same |
| JP2008187908A (en) * | 2007-02-01 | 2008-08-21 | Hiroshima Pref Gov | Method for producing functional food, and functional food |
| CN106307111A (en) * | 2016-08-19 | 2017-01-11 | 福建省闽星食品科技有限公司 | Delicious bean can and preparation method thereof |
-
2019
- 2019-11-11 JP JP2019204223A patent/JP6979440B2/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5635966A (en) * | 1979-08-30 | 1981-04-08 | Hideo Nojima | Production of boild soybean in package |
| JPS57141262A (en) * | 1981-02-25 | 1982-09-01 | Isojiman Kk | Preparation of boiled bean |
| JPH05115257A (en) * | 1991-10-25 | 1993-05-14 | Dainippon Ink & Chem Inc | Production of food product and apparatus therefor |
| JP2007259757A (en) * | 2006-03-28 | 2007-10-11 | Echigo Seika Co Ltd | Method for processing soybean |
| JP2008148598A (en) * | 2006-12-15 | 2008-07-03 | Ezaki Glico Co Ltd | Material of bean-containing cooked rice such as rice cooked together with red bean, and method for producing the same |
| JP2008187908A (en) * | 2007-02-01 | 2008-08-21 | Hiroshima Pref Gov | Method for producing functional food, and functional food |
| CN106307111A (en) * | 2016-08-19 | 2017-01-11 | 福建省闽星食品科技有限公司 | Delicious bean can and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4084179A2 (en) | 2021-04-26 | 2022-11-02 | Prime Planet Energy & Solutions, Inc. | Nonaqueous electrolyte secondary battery |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6979440B2 (en) | 2021-12-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20150353261A1 (en) | Two-step processing method for preparing starch based food products | |
| CN104544307A (en) | Small dried fish and production method thereof | |
| JP6979440B2 (en) | Manufacturing method of beans in a container | |
| JP4117610B2 (en) | Retort cooked rice that can be distributed at room temperature and its manufacturing method | |
| KR101105469B1 (en) | Product of retort crab meat soup distributable at the normal temperature and method for preparation thereof | |
| CN108157842A (en) | A kind of glutinous rice Sea Duck Eggs and preparation method thereof | |
| JP2003339310A (en) | Method for producing packaged mushroom | |
| CN109007729A (en) | A kind of normal-temperature fresh-keeping stews the production technology of chicken soup in clear soup | |
| JP4148810B2 (en) | Method for manufacturing containerized bowl | |
| JPH1156270A (en) | Production of retort food and thermally preservable food | |
| JP4304582B2 (en) | Blanching method for stuffed eringi | |
| CN106174113A (en) | A kind of manufacture method of sauced meat type roasted sausage | |
| JP3020837B2 (en) | Manufacturing method of packaged food | |
| JP5519480B2 (en) | Method for producing processed rice food with pouch, and method for producing seasoned cooked rice using the processed rice food with pouch | |
| JP2009136210A (en) | Method for producing packaged instant risotto | |
| JP2020080798A (en) | Manufacturing method of salad chicken, and salad chicken | |
| JP3138220B2 (en) | Green vegetable processing method and green vegetable-containing food manufacturing method | |
| JP2754799B2 (en) | Production method of cold rice | |
| JP2006296276A (en) | Method for producing packed foodstuff | |
| US1496458A (en) | Method of preparing canned baked beans | |
| JP6027195B2 (en) | Steamed rice and method for producing the same | |
| JP7017396B2 (en) | Retort red rice base and its manufacturing method and red rice base set | |
| JPS62278968A (en) | Dried bonito-like process food of domestic fowl meat | |
| JPS58220660A (en) | Kama-meshi | |
| KR20040025386A (en) | Manufacturing method for immediately ginseng chicken soup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20191111 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20191113 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20210106 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20210224 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20210804 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20210921 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20211110 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20211115 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6979440 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |