JP3016139B2 - Advanced bean making process - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an advanced bean making process for improving the productivity, quality and sterility of green bean paste and the like.

[0002]

2. Description of the Related Art Conventionally, a process for producing raw bean jam has been a process shown in FIG.

That is, as shown in FIG. 5, raw beans such as red beans are washed with fresh water and then immersed in water at a temperature of 20 to 30 ° C. for about 12 hours or in hot water at a temperature of 60 ° C. for about 2 hours. Then, the bean paste is steamed and cooked in a flat pot or a double pot, then separated by sieving to separate the bean paste and the bean paste, and then exposed to water to cool the bean paste to a temperature of 15 ° C or less, and to dissolve the soluble substance and specific gravity. Remove light components of And finally, it is dehydrated by a filter-type squeezing-type filtration machine or the like, so that raw bean jam (an bean paste) is obtained.

[0004]

However, in such a conventional raw bean manufacturing process, as shown in FIG. 3, as compared with the advanced bean making process of the present invention, as shown in FIG. It is necessary to carry out the first bleaching, the second bleaching, and the third bleaching in addition to the second brushing and the second brushing, so that the time required for the production of raw bean paste is long, for example, until dewatering and bagging for delivery. It took 3 hours or more, and a large amount of bacteria such as Escherichia coli was mixed into the raw bean paste to lower the quality, and the richness and flavor of the raw bean paste could not be maintained, resulting in low commercial value.

[0005] Further, a large number of bleaching water tanks and the like are installed, which requires an installation space for them and also requires a lot of manpower.

[0006] Therefore, the advanced bean making process of the present invention comprises:
It is made in view of such a problem of the conventional raw bean manufacturing process. It aims to provide an advanced bean making process.

[0007]

The advanced bean making process of the present invention comprises a bean washing step in which selected raw beans are washed with fresh water, and a step in which the washed raw beans are heated to 95 ° C. at a high vapor pressure in a cooking pot. Convection boiling to a temperature of 95 ° C or more is performed by indirect boiling, and after the main boiling, draining the broth as a drainage, adding cold water to water, and controlling the flow rate in an encrusting machine with a flow meter A process of making bean paste while adding a large amount of water,
An exposing step of removing floating substances floating on the surface of the water while exposing while performing bean-making with a thickener while draining awa water from the thickener; and a step of continuously dewatering the exposed and cooled bean paste by an automatic dehydrator. And a bagging / shipping step of carrying out the raw bean paste from the automatic dehydrator and storing it in a container.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the advanced bean making process of the present invention will be described below with reference to the accompanying drawings.

As shown in FIG. 1, the advanced bean-making process of the present invention can be roughly classified into bean washing (first step), boiling (second step), bean paste (anion) (third step), It consists of bleaching (fourth step), dehydration (fifth step), and shipping in a bag (sixth step). The system used in the advanced bean making process is configured as shown in FIG.

First, in the bean washing step (first step), red beans (azuki) and the like, which have been carefully selected, are washed with fresh water having a small amount of water (red beans: water 1 may be used).

Next, in the boiling step (second step), the washed red beans are directly boiled with high-pressure steam (for example, 5 kg / cm ² ). (For example, 0.1 atm), convection boiling in the cooking pot 1. Thereafter, the broth is discarded as waste liquid, and cold water is added from the cold water cooling tank 16. Even if the broth is discarded in this manner, so-called "squeezed rice" is not discharged at all, and several exposing steps are omitted by replacing clean cold water.

In the encrusting step (third step), the boiled raw beans are sent to the encrusting machine 3 via the kettle unloading pump 2, and the first and second encrusting machines 3 and 5 are used. A large amount of water (first and second waters) is added while appropriately adjusting the flow rate with a water flow meter (flow meter) 6 to make bean jam and obtain bean juice. As a result, a very good Uragoshi effect can be obtained.

A first screen 4 is provided between the first and second bean-making machines 3 and 5 to sort the raw bean paste that has been prepared by the first bean-making machine 3. A second screen 9 is also provided between the second bean-making machine 5 and the aging tank 7, and accommodates the selected bean paste in the bean paste receiver 10.
The bean paste is sent from the aging tank 7 via the control pump 8 to the next bleaching step.

Next, in the exposing step (fourth step), the first and second exposing are performed while the first and second thickeners 11 and 13 continuously perform automatic exposing, thereby forming a white foam floating on the water surface. The removal of suspended matter (glue material, commonly called "whey") is performed while draining ower water. In particular, in this exposing step, since the wrinkle water is continuously drained from the thickener (wrinkle draining), a sufficient exposing effect can be obtained with a water amount of about 1/3 or less of the conventional method. The exposed bean juice is sent to a dehydration step via another bottoming pump 14. Here, a bottom pump 12 is provided between the first and second thickeners 11 and 13.

Subsequently, in the dewatering step (fifth step), the bean paste that has been exposed and cooled by the cold tower 15 is dewatered by an automatic dewatering machine (trade name “Sawa Breath”) 17. By this dehydration, as shown in FIG. 4, a raw bean paste containing about 52 to 63% water (weight ratio) can be obtained. The raw bean jam produced in this way has good water retention, rich flavor and rich finish, is improved in quality, and has a refreshing color, good drainage, and good vitality.

Finally, in the bagging / shipping step (sixth step), the raw bean jam is extracted from the discharge port of the automatic dehydrator 17 and filled in a container such as a plastic bag to complete the bagging / shipping. In particular, in the present advanced bean making process, each of the above-described steps is substantially performed in parallel, and dehydration and bag packing can be simultaneously performed while exposing the bean paste.

According to the advanced bean making process of the present invention, as shown in FIG. The bag is shipped while dewatering in a bag, so that compared to the conventional bean making process, the whole raw bean production time is about
The number of bacteria in the raw bean paste is reduced from 2,000 / g to 500 /
g or less. As a result, a long-lived raw bean jam can be obtained.

The advanced bean-making process of the present invention can be widely applied not only to raw confectionery of Japanese confectionery but also to Western confectionery.

[0019]

According to the advanced bean making process of the present invention,
Compared with the conventional bean-making process, high-quality raw bean paste can be produced in a short time and the overall sanitary property is extremely good, so the number of bacteria that may be contained in the raw bean paste is extremely low. Because it can be suppressed, rich flavor that lasts a long time and rich bean paste with a rich finish can be obtained.
In addition, the bean jam system used in the advanced bean jam process of the present invention leads to pollution-free due to a decrease in BOD in wastewater, and also allows the entire operation to be unmanned, and requires a large space for arranging required devices. Can be reduced.
Furthermore, the raw bean jam cost per kg can be reduced to a large extent (about half).

[Brief description of the drawings]

FIG. 1 is a block diagram showing the entire advanced bean making process of the present invention.

FIG. 2 is an overall configuration diagram of an advanced bean making system used for performing the advanced bean making process of the present invention shown in FIG.

FIG. 3 is a diagram comparing the time required for production of the advanced bean-making process of the present invention and the conventional bean-making process with the number of bacteria in the raw bean paste.

FIG. 4 is a diagram showing measured data indicating the infrared irradiation time and moisture in the raw bean jam of the raw bean paste manufactured by the advanced bean making process of the present invention.

FIG. 5 is a block diagram showing a conventional raw bean making process.

[Explanation of symbols]

 DESCRIPTION OF REFERENCE NUMERALS 1 boiler 2 cooker pump 3 1st bean making machine 4 1st screen 5 2nd bean making machine 6 water flow meter 7 aging tank 8 control pump 9 2nd screen 10 bean shell receiver 11 1st thickener 12, 14 Pump 13 Second thickener 15 Cold tower 16 Cold water plant 17 Automatic dehydrator.

Claims (4)

(57) [Claims] (1) a bean washing step of washing selected raw beans with fresh water, and directly boiling the washed raw beans with high-pressure steam in a cooking pot;
After boiling, convection boiling with low-pressure steam is performed, then the boiling process is performed by discharging the broth as drainage and adding cold water to the cooking pot . An bean paste step, an exfoliation step of exposing the bean juice by a thickener and removing floating substances floating on the surface of the water while draining awa water from the thickener, and continuously exposing the exposed and cooled bean juice by an automatic dehydrator. A dewatering / bagging / shipping step of storing raw bean paste in a container from the automatic dewatering machine while dewatering. 2. The method according to claim 1, wherein the bean-making machine comprises first and second bean-pasting machines arranged in series, and the second bean-pasting step is performed following the first bean-pasting step. The advanced bean making process according to claim 1, wherein 3. The method of claim 1, wherein the thickener comprises first and second thickeners arranged in series, such that the bleaching step is performed following the first bleaching while draining the water from the thickener. The advanced bean making process according to claim 1, wherein 4. The raw bean jam produced by the advanced bean making process according to claim 1, wherein the moisture content of the raw bean paste is in the range of 52 to 63% (weight).