JP2802107B2 - Puffed beans and their manufacturing method - Google Patents

Description

The present invention relates to puffed beans and a method for producing the same, and more particularly to puffed beans such as soybeans and green peas and a method for producing the same.

[Conventional technology]

Among the beans, for example, soybeans are consumed in large quantities both as general foods such as boiled beans and for processing miso, soy sauce, tofu and the like.

However, beans, such as soybeans, which are generally commercially available, are hard, and therefore, when cooked, they need to be softened by immersing them in water for about one day in advance to soften them.

[Problems to be solved by the invention]

Thus, beans such as soybeans cannot be easily cooked because they need to be soaked in water for about one day in advance.

Therefore, beans that can be used easily without using water for a long time and that can be used easily have been desired.

Japanese Patent Application No. 63-197,971 filed by the applicant of the present invention discloses a technique for expanding common foods using carbon dioxide.

According to this technique, general foods can be swelled, but when beans having skins are used as they are, they cannot be sufficiently swelled.

[Means for solving the problem]

The present inventors, in order to solve the above problems, as a result of intensive research on conditions and steps suitable for beans such as soybeans and green peas among foods, as a result, it is not possible to leave the beans having skin peeled, The inventors have found out that the impregnation of carbon dioxide is impeded by the skin and found conditions particularly suitable for puffing of beans, and have completed the present invention.

That is, in the present invention, the beans from which some or all of the skin has been removed are placed in a pressure vessel, carbon dioxide gas is introduced into the pressure vessel, and the carbon dioxide gas pressure is maintained at 20 kg / cm ² G or more,
After impregnating the beans with carbon dioxide gas, the pressure in the pressure vessel is released, and then the puffed beans obtained by rapid heat treatment and beans from which some or all of the skin has been removed are placed in a pressure vessel. And introducing carbon dioxide gas into the pressure vessel,
After keeping the carbon dioxide gas pressure at 20 kg / cm ² G or more and impregnating the beans with carbon dioxide gas, release the pressure in the pressure vessel,
Thereafter, a rapid heat treatment is performed to produce puffed beans.

 Hereinafter, the present invention will be described in detail.

First, the beans from which some or all of the skin has been removed are placed in a pressure vessel.

In the case of beans with skins, the beans used here are used after removing part or all of the skins, but dehulled beans or the like from which some or all of the skins have been removed in advance can also be used.

The types of beans that can be used include soybeans and green peas.

In addition, the water content of soybeans generally on the market is 8 to 10%.
It is a DB and can be used as it is.

To remove the skin, heat and dry the skin with hot air or steam, then treat it with a dehydration machine (peeling machine), and pass it through a flash dryer (superheated steam: temperature 220 ° C).
Part of the skin can also be removed.

After the beans from which a part or all of the skin has been removed are put in a pressure vessel, the pressure vessel is purged or evacuated with carbon dioxide gas, and then carbon dioxide gas is introduced into the pressure vessel to remove beans. Impregnate carbon dioxide gas into the tissue.

The pressure vessel used here is a carbon dioxide gas introduction pipe,
Equipped with a discharge pipe, a bean inlet and a discharge port, which can be sealed, withstands high pressure, and has temperature control means (for example, a jacket) for keeping the introduced carbon dioxide gas in a gaseous state. Anything should do.

The conditions for impregnation with carbon dioxide gas are as follows: the impregnation pressure is 20 kg / cm ² G or more, and the impregnation time varies slightly depending on the impregnation pressure, but is 5 minutes or more, preferably 10 minutes or more.
The temperature is a temperature at which the carbon dioxide gas in the pressure vessel can maintain a gaseous state.

When the carbon dioxide gas impregnation is completed, the pressure in the pressure vessel is released, and the beans impregnated with the carbon dioxide gas are taken out and rapidly heated to make the moisture content of the beans less than 10%.

The rapid heating treatment is performed by heating at a temperature of 100 ° C. or more, preferably about 200 ° C. for about 10 to 20 seconds.

As the heating medium, air, steam, or a mixed gas of both can be used, and preferably, superheated steam is used.

In addition, when superheated steam is used as the heating medium, the moisture of the beans increases by 1 to 2% as compared with before the treatment, and may exceed 10%.

In such a case, in consideration of the storage stability and the like, a post-drying treatment such as hot air drying may be further performed to adjust the water content to 10% or less.

After this drying treatment, specifically, for example, the temperature 50 ° C.,
Drying is performed at a wind speed of 1 m / sec for about 10 to 20 minutes.

The rapid heating treatment is performed by ventilation band drying, airflow drying, high-frequency dielectric heating, or the like, but ventilation band drying is preferable due to the problem of crushing.

That is, the ratio of keeping the whole shape of the beans is 20 to 50% when the rapid heat treatment is performed at a pressure of 50 kg / cm ² G by flash drying, whereas it is 95% or more when the ventilation band drying is performed.

When performing rapid heating treatment with a flash drying device, put the beans impregnated with carbon dioxide gas into a flash drying device, and
After treating for less than a second, the airflow separates the beans using a tangential separator or a cyclone separator and the like, and takes out the beans.

Also, when performing rapid heating by high-frequency dielectric heating, the heating time is as follows. Although it depends on the output, for example, when the output is 600 W, the time is 5 seconds or more.

After removing the beans impregnated with the carbon dioxide gas from the pressure vessel, it is desirable to perform rapid heating treatment within 5 minutes at room temperature in as short a time as possible.

However, the above time can be extended at a low temperature, for example, it can be extended to about 60 minutes when cooled to -20 ° C or lower.

The beans obtained in this way have expanded tissue,
At the time of cooking, it is not necessary to previously immerse in water for a long time as in the prior art, and it can be immersed for a short time or cooked as it is, and can be used as a raw material such as miso or soy sauce.

〔Example〕

 Hereinafter, the present invention will be described in detail with reference to examples.

Example 1 For the case of using soybeans, the test plot 1 to the test plot 14,
The carbon dioxide gas impregnation treatment and the rapid heating treatment were performed under various conditions, and the results are shown in Table 1.

The rapid heating treatment was performed by flash drying in the test section 1 to the test section 10, high-frequency dielectric heating in the test section 11, and ventilation band drying in the test section 12 to the test section 14.

Table 1 shows that, among the treated soybeans subjected to the carbon dioxide gas impregnation treatment and the rapid heating treatment, test plot 1 to test plot 3
In the case of soybeans without the skin removal operation indicated by,
The swelling ratio was as low as 1.05 to 1.10, indicating that the swelling was not sufficient.

On the other hand, the treated soybeans in the test plots 4 to 14 in which the peeling operation was performed had a puffing ratio of 1.37 to
It was in the range of 1.62, and it was confirmed that it was sufficiently expanded.

Next, about 100 g of the treated soybean (swelling ratio 1.56) of the test area 4 which has sufficiently expanded is heated in a boiling water bath for 20 minutes.
After draining, bonito dashi, sugar and soy sauce were added and cooked, and 10 panelists tasted and observed the state of hot-water flavor.

Here, for comparison, untreated soybeans not subjected to the carbon dioxide gas impregnation treatment and the rapid heating treatment were also reconstituted in hot water and cooked, and their respective states were observed.

As a result, the soybeans in Test Zone 4 had good crunch and hot water replenishment, and were rich in soybean flavor and umami. On the other hand, untreated soybean hardly returned to the water, and was hard and did not endure food.

In addition, treated soybeans, which are commercially available as instant soybeans, were similarly reconstituted in hot water and cooked. However, the soybeans did not have a powdery, chewy, soy-like flavor or umami taste, Was worse.

Example 2 In the case of using green peas, the test sections 1 to 9 were subjected to carbon dioxide gas impregnation and rapid heating under various conditions, and the results are shown in Table 2.

In addition, the rapid heating treatment was performed in test zone 1 to test zone 3, test zone 6,
Test zone 8 was air-dried, test zone 4, test zone 7, and test zone 9 were performed by ventilation band drying, and test zone 5 was performed by high-frequency dielectric heating.

Of the green peas obtained in this example, those that had been swollen had cracks (wrinkles) on the surface, but none were broken like soybeans.

 In addition, the green color was slightly faded due to the expansion.

[Effects of the Invention] As described above, according to the present invention, it is possible to reduce the time required for the water return treatment required for cooking beans from about one day to about 20 minutes.

Thereby, beans can be cooked more easily than before.

Continuation of the front page (72) Inventor Kensuke Uchiyama 1-31 Kurobeoka, Hiratsuka-shi, Kanagawa Japan Tobacco Inc. Production Technology Research Institute Examiner Midori Tominaga (56) References JP-A-54-92650 (JP, A) JP-A-53-136543 (JP, A) JP-A-60-91952 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/20

Claims (2)

(57) [Claims] 1. A bean from which a part or all of the skin has been removed is put into a pressure vessel, carbon dioxide gas is introduced into the pressure vessel, and the carbon dioxide gas pressure is maintained at 20 kg / cm ² G or more, and A puffed bean obtained by releasing a pressure in a pressure vessel after impregnating with carbon gas and then performing a rapid heating treatment. 2. A bean from which a part or the whole of the skin has been removed is put into a pressure vessel, carbon dioxide gas is introduced into the pressure vessel, and the carbon dioxide gas pressure is maintained at 20 kg / cm ² G or more. A method for producing puffed beans, wherein the pressure in a pressure vessel is released after impregnation with carbon gas, and then rapid heating treatment is performed.