JP3574953B2 - Production method of beans for red rice - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing beans for retort red rice, in which red rice can be easily and easily produced at home.
[0002]
[Prior art]
Conventionally, as an example of producing cooked rice in a heat-resistant packaging container that can easily make rice cooked at home, there are 1 to 2, mainly about 1.5 water or salt per 1 dried beans after washing. After being housed in a non-breathable heat-resistant packaging container having a light-shielding property together with water, deaerated and sealed, the temperature is 100 ° C. to 150 ° C., mainly 120 ° C. in a sealed container, and the heating time is 10 minutes to 30 minutes. Heating under pressure was mainly performed for 15 minutes (Japanese Patent Application Laid-Open No. 9-172991).
[0003]
Also, after washing, put the drained beans in hot water and boil them, then divide them into boiled and expanded beans and a boiled liquid, and add a predetermined amount of salt and calcium lactate to the boiled liquid. Additives such as citric acid were added, and the beans and the boiled liquid that had been boiled and swelled were filled in a can.
[0004]
[Problems to be solved by the invention]
However, in the former method, since beans are stored together with water or saline and sterilized by pressurization and heating, the belly cracks of the beans often occur during sterilization. There are many drawbacks such as cracks and cracked beans, and it is very soft and has a bad texture.
[0005]
In addition, in the latter method, besides the drawback that food additives such as calcium lactate and citric acid are used, beans are softened by heat sterilization, and thus beans are broken even though calcium lactate is used. However, there are disadvantages in that beans are softened, and despite the use of citric acid, red rice is colored and the beans have a light color and lack flavor.
[0006]
Furthermore, the latter method requires a step of metering and blending salt and additives into the boiled liquid, a step of filling the boiled beans and the adjusted boiled liquid in a can, and the like. However, there are drawbacks such as
[0007]
Accordingly, an object of the present invention is to provide a method for producing red rice legumes that can produce red rice with a good texture, with less belly cracks and broken beans during cooking and without boiling down of beans.
[0008]
Another object of the present invention is to provide a method of producing beans for red rice which has good preservability and can be stored at room temperature without using food additives.
[0009]
A further object of the present invention is to provide a method for producing beans for red rice which requires a small number of steps and does not take a long time.
[0010]
[Means for Solving the Problems]
In view of the above-described circumstances, the present invention provides a step of draining the washed beans material, and then steaming and swelling the steamed beans in a steamer for a predetermined time, placing the steamed and swollen beans in a sealed container, and vacuum-packing the beans. The present invention proposes a method for producing beans for red rice, comprising a step of subjecting packaged beans to a heat treatment under pressure.
[0011]
BEST MODE FOR CARRYING OUT THE INVENTION
As beans used as a raw material in the present invention, there can be used, for example, red beans, Dainagon red beans, sasa, etc. which have been conventionally used as beans for red rice.
[0012]
When these beans are used, they are washed with water to remove dirt and dust.However, if the beans are soaked in water for a long time, they will lose their color due to water absorption or the skin will break, making red rice. Since it is sometimes softened and becomes red rice containing beans with broken skin, it is preferable to put a predetermined amount of beans in a colander and wash with running water for 30 seconds to 1 minute.
[0013]
The beans washed and drained are put into a steamer and steamed for 10 to 90 minutes. If the steaming time is shorter than 10 minutes, uneven steaming and insufficient steaming occur.If the steaming time is longer than 90 minutes, the texture of beans when cooked in a rice cooker is softened, but the coloring is weakened. In view of the above factors and workability, the preferred steaming time is 10 minutes to 60 minutes.
[0014]
The swelling ratio of the beans taken out from the steamer is set to 107% to 130%. If the swelling ratio is smaller than 107%, the texture becomes hard, and if it is larger than 130%, the texture becomes soft.
[0015]
In addition, among the above-mentioned raw beans, it is difficult to obtain the above-mentioned swelling ratio only in the steaming step for pigtails, but it is difficult to obtain the above-mentioned swelling ratio in the steaming step only for red beans and dainagon red beans.
[0016]
In this case, it is preferable that the beans taken out of the steamer are further immersed in water or a saline solution for a required time so that the beans have the above-mentioned swelling ratio, and then the next vacuum packaging step is performed.
[0017]
The vacuum packaging step is performed by filling a predetermined amount of the swollen legumes into a heat-resistant retort packaging material and vacuum-packing with a vacuum packaging machine.
[0018]
In this case, the degree of vacuum at the time of vacuum packaging is performed in the range of, for example, 4 hPa to 7 hPa. If the degree of vacuum is 4 hPa or less, air remains in the packaging material, heat conduction becomes poor, and there is a possibility of insufficient sterilization, If the package is packed at 7 hPa or more, it becomes difficult to open the beans when removing the beans from the bag.
[0019]
The beans packaged in a vacuum are sterilized under pressure and heat. For example, pressurized heat sterilization is performed with a hot water retort at a sterilization temperature of 110 ° C. to 120 ° C. and a sterilization time of 20 minutes to 90 minutes. In this case, if the sterilization temperature is low and the sterilization time is short, there is a risk of insufficient sterilization. If the sterilization temperature is high and the sterilization time is long, beans for red rice with many cracked beans are obtained.
[0020]
Although the obtained beans do not use any food additives, according to the present invention, it is possible to provide red rice beans that can be stored at room temperature as in the prior art.
[0021]
In addition, when using the beans obtained according to the present invention to produce red rice, the same rice cooking method as in the past is used, but according to this method, red rice with few cracked beans and good texture can be cooked easily and easily at home. You can cook.
[0022]
In addition, the beans for retort red rice obtained by the present invention are washed and drained, steamed as they are, and the swelling ratio after immersion in water is adjusted to a low value of 130% or less and vacuum-packaged. There is no need to measure beans and water or saline, and the swelling ratio of beans is low, so that there are advantages such as light weight and easy handling.
[0023]
【Example】
Hereinafter, examples of the present invention will be described.
Example 1
Weigh 15 kg of red beans from Hokkaido, put them in a colander, wash them thoroughly with running water in a short time to remove dirt and dust, wash them in less than 1 minute, put the drained red beans into a steamer, and adjust the steaming temperature. A steaming operation is performed at about 100 ° C. for a steaming time of 20 minutes from input to removal.
[0024]
The steamed red beans are immediately immersed in water, immersed in water for 1 minute so that the swelling ratio becomes 115%, and immersed in the water to select the swollen red beans so that no foreign matter is mixed therein, and weigh 60 g of the selected red beans. The beans were filled in a heat-resistant retort packaging material, packaged with a vacuum packaging machine at a degree of vacuum of 5 hPa, and the vacuum-packaged red beans were sterilized by pressurizing and heating at a sterilization temperature of 111 ° C. and a sterilization time of 60 minutes.
[0025]
Example 2
Weigh 15kg, put into a colander, wash thoroughly with running water in a short time to remove dirt and dust, wash in less than 1 minute, put the drained drain into steamer, swelling rate 110% The steaming operation is performed at a steaming temperature of 100 ° C. for a steaming time of 20 minutes from charging to discharging.
[0026]
The steamed garbage is selected so that no foreign matter is mixed therein, the weighed garbage is weighed to 60 g, filled in a heat-resistant retort packaging material, vacuum-packed with a vacuum packing machine at a degree of vacuum of 5 hPa, and the vacuum-packed garbage, Pressure sterilization was carried out by heating at a sterilization temperature of 111 ° C. and a sterilization time of 60 minutes.
[0027]
Comparative Example 60 kg of red beans from Hokkaido were weighed, put in a colander, and washed thoroughly with running water in a short time to remove dirt and dust. Washing was performed within 1 minute, and the drained red beans were transferred to a steam double kettle. 200 kg of hot water was added, the mixture was heated at a temperature of 80 ° C. to 85 ° C. for 20 minutes, steam was stopped, and the mixture was left for 5 minutes to expand and color the red beans.
[0028]
Next, the red beans and the boiled liquid are separated with a colander, and the red beans are transferred to a container filled with water and cooled for 10 minutes. The boiled liquid is adjusted to 250 kg by adding hot water, and a predetermined amount of salt, calcium lactate and citric acid are weighed and mixed, and heated to 90 ° C. Add 45 g of swollen legumes in terms of dry matter to the can, further add the adjusted boiled liquid so that the total content does not fall below the standard of 230 g, then put the lid on the can and tighten it with a winder. It sterilized by pressurizing and heating at a sterilization temperature of 110 ° C for a sterilization time of 50 minutes.
[0029]
Reference Example 1
Put red bean for retort red rice obtained in Example 1 and boiling water in a rice cooker, close the lid to keep it warm, leave it as it is for 20 minutes and color it, then wash washed rice and glutinous rice Was put in a rice cooker, salt was added, red beans and rice were mixed well, and then the rice cooker was switched on and cooked. The resulting red rice had a solid red bean shape, a beautiful color, a good texture, and a delicious taste when eaten.
[0030]
Reference Example 2
In addition, this retort red rice for red rice was stored in a thermostat at 25 ° C. for about 15 months, and cooked and cooked in the same manner as in Reference Example 1. No abnormalities such as taste and discoloration were observed.
[0031]
Reference Example 3
Place 250 g of water and the red bean azuki beans obtained in Example 1 in a pot, heat, boil and boil for 3 minutes on high heat. Turn off the heat, add 250 g of water, put in a rice cooker, and wash. I put the rice and the glutinous rice in the rice cooker, added the salt, mixed the red beans and the rice well, turned on the rice cooker and cooked. The resulting red rice had a solid red bean shape, texture, and delicious taste when eaten.
[0032]
Comparative Reference Example Put the red bean and red rice obtained in the comparative example in a rice cooker and water, then put the washed glutinous rice and glutinous rice in the rice cooker, add salt, mix the red beans and rice well, and cook rice. Switch on and cook. The resulting red rice had more beans broken down than in Reference Example 1, the beans became softer, the red rice was colored, the beans were lighter in color, and lacked flavor.
[0033]
【The invention's effect】
In short, according to the present invention, it is possible to store at room temperature without using additives, and furthermore, only by adding a necessary amount to glutinous rice or a mixture of glutinous rice, the number of cracked beans is small and the texture is low. Good red rice can be cooked easily and easily at home.

Claims (2)

After draining the washed legumes, a step of steaming and swelling for a predetermined time in a steamer, and, if necessary, a step of swelling the beans removed from the steamer with water or a saline solution, and sealing the swollen beans. A method for producing beans for red rice, comprising: a step of vacuum-packaging beans in a container; The method according to claim 1, wherein the swelling ratio of the swollen beans is 107% to 130%.