JP3126800U - Boiled bean package - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a boiled bean package product having a plum flavor and the same beauty.
SOLUTION: Soybeans that have been returned to water are extracted, and then added with baking soda, phosphate, and coloring agents, boiled, colored in plums, boiled in a pressure cooker, and sugar, liquid sugar, trehalose. Prepare the pickled solution with the addition of plum vinegar extract, citric acid, salt and red scabbard leaves in the pickled solution prepared by adding sugar, soak the boiled soybeans into the pickled solution, and further pickle the sugar, liquid sugar and trehalose to produce a boiled by adjusting the sugar content by the liquid, the internal volume at a depth 1cm~2cm the該煮beans into tray without a 100cm ³ ~300cm ^3, causes parallel to approximately a plane, transparent the entire Wrap with film.
[Selection] Figure 3

Description

  The present invention relates to a boiled bean packaged product in which a certain amount of boiled soybean is packaged in a tray.

Boiled beans such as red beans, soybeans, kidney beans, broad beans,... Are put into various containers for commercial use.
JP2004-065137

  The commercial offerings in the past are exclusively bottled products. On the other hand, there is a product that is packed in a flat-bottomed resin tray such as polyethylene and wrapped in film. The former is suitable for long-term storage and is intended to be viewed three-dimensionally through a glass bottle, while the latter is intended for simple use in a short period of time, but at the same time it can be viewed in a planar view. And it has the merit of appetizing. The present invention is intended to contribute to the promotion of flavor and beauty in the latter.

The boiled bean package product according to the present invention is boiled by adding alum and hyposulfite to boil the soy beans returned to water, then boiled with baking soda, phosphate and colorant, and boiled Color, boil in a pressure cooker, and prepare a pickle solution with ume vinegar extract, citric acid, salt and red sardines added to the pickle solution prepared with sugar, liquid sugar and trehalose to a sugar content of 50% to 60%. Then, the boiled soybeans are soaked in the soaking solution, and the sugar content is adjusted to 50% to 60% with the soaking solution of sugar, liquid sugar and trehalose to produce boiled beans. the to 100cm ³ ~300cm ³ and without the tray, dissipate parallel as approximately a plane, characterized in that packaging the whole transparent film.

  In the present product, boiled beans arranged side by side on a tray of a certain size are colored in ume color and can be recognized through a transparent film. Moreover, the sourness and redness of plum vinegar extract and citric acid The flavor of the leaf is added to make it a highly value-added product that stimulates appetite.

The drawings are an embodiment view of cooked beans package according to the present invention, is a 1 made of polystyrene without the approximately 100cm ³ ~300cm ³ the inner volume at a depth 1cm~2cm plastic tray 1 . FIG. 2 shows the boiled beans 2 inserted into the tray 1.

  The boiled beans 2 are manufactured in the following steps. That is, return the soybeans to water overnight. Add the alum and hyposulfite to the boiled soybeans and boil them. This punching should be done twice. Baking soda, phosphate, and coloring agents are added to the punched soybeans, and the mixture is allowed to stand for 40 minutes after boiling. Then, boil for about 20 minutes at 1 atmosphere in a pressure cooker to completely soften the soybeans. On the other hand, a ume seasoning solution is prepared by adding ume vinegar extract, citric acid, salt and red syrup leaves to a pickled solution prepared with sugar, liquid sugar and trehalose to a sugar content of 50% to 60%. Pickle boiled soybeans for 4 hours and honey. At this time, the red shiso leaves are used to add flavor to the shishi. In addition, pickle overnight in a pickled solution of sugar, liquid sugar, and trehalose, and perform the first correction of honey pickling. Adjust the boiled beans so that the sugar content is 50% to 60%.

  The boiled beans produced in this way have an unprecedented acidity and flavor with plum vinegar extract, citric acid, and red shiso leaves, and the plum-colored appearance is visually appetizing. .

  Thus, in the present invention, as shown in FIG. 2, the boiled beans 2 are arranged on the tray 1 on a plane of about 1 to 3 rows. Thereafter, as shown in FIG. Wrapped with a transparent film to make a product. In the illustrated example, the tray has a rectangular shape, but other shapes such as a circle and an ellipse may be used.

It is an example of the tray used by this invention. It is explanatory drawing which filled the said tray with boiled beans. It is a product perspective view which wrapped the above with a transparent film.

Explanation of symbols

1 tray 2 boiled beans 3 transparent film

Claims (1)

Boil the soy beans returned to water by adding alum and hyposulfite, boil and add baking soda, phosphate, and coloring agents, boil them to make them plum colored, boil them in a pressure cooker, Prepare a pickled solution in which ume vinegar extract, citric acid, salt and red mash leaves are added to a pickled solution prepared with sugar, liquid sugar, trehalose to a sugar content of 50% to 60%, and the boiled soybeans are added to the pickled solution. pickled, further sugar, liquid sugar, to produce a boiled by adjusting the sugar content of 50% to 60% by pickling solution trehalose was no a 100cm ³ ~300cm ³ internal volume at depth 1cm~2cm the該煮beans tray A boiled bean packaged product characterized in that it is arranged in parallel so as to be on a flat surface and is entirely wrapped with a transparent film.

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