JP5685750B1 - Method for producing dried soybeans for cooking boiled beans - Google Patents

Abstract

The present invention relates to a dried soybean for instant cooking that generates dry soybean that improves water absorption and is less prone to cracking by irradiating near-infrared rays to maintain a predetermined atmospheric temperature and uniformly drying soybean 1 for a predetermined time. A generation method is provided. [Solution] A dry soybean for instant cooking, characterized in that it is irradiated with near-infrared rays and maintained at an ambient temperature of 10 ° C. to 40 ° C., and soybean 1 is dried for 12 hours to 48 hours to produce dried soybeans. Generation method. [Selection] Figure 1

Description

TECHNICAL FIELD The present invention relates to a method for producing dried soybeans for cooking boiled beans, which produces dried soybeans that improve the water absorption of soybeans and are less prone to cracking, in order to obtain vivid-looking soybeans in a short time.

Beans have been counted as one of the five grains for a long time, and miso, soy sauce and oil made from soybeans are recognized as a seasoning indispensable to Japanese food culture.
In addition, the nutritional value of soybeans is rich in high-quality protein (including essential amino acids in a well-balanced manner) that is said to be field meat, soy products such as tofu, natto, miso, soy sauce, oil, and boiled beans It is used as a by-product in daily life. Needless to say, boiled beans used for New Year's dishes are indispensable.

  When processing these soybean products or cooking boiled beans, a pretreatment is performed in which soybean is soaked in water to absorb moisture and soften. For example, in boiled bean cooking, soybeans are soaked in water to absorb moisture, and then an appropriate amount of seasoning such as sugar or soy sauce is added and stewed in a pressure cooker or pan. Traditionally, boiled beans have been used for regular meals and for New Year holidays, because the raw beans are vivid and rich in high-quality protein.

  However, soybeans generally have poor water absorption, and it has been necessary to immerse them in water for 8 hours or more in order to allow the soybeans to sufficiently absorb moisture in the pretreatment. For this reason, there existed a problem which requires a long time in processing of soybean products and cooking of boiled beans. In order to solve this problem, intensive research has been conducted on a soybean processing method that softens soybean in a short time (for example, Patent Document 1).

JP-A 61-209563

  However, if the soybean is softened more than necessary in the pretreatment stage, there is a problem that the soybean is cracked or deformed in the subsequent treatment. Soybeans that have cracked or deformed like this had a markedly reduced original vividness. In particular, boiled beans of black soybeans in boiled bean cooking are often used in the hall, so the appearance is also important, and cracking and losing shape of the boiled beans has been a fatal problem.

The present invention is made in view of the above-described circumstances, and is irradiated with near infrared rays to maintain a predetermined atmospheric temperature and uniformly dry black soybeans for a predetermined time, thereby improving water absorption and causing cracks. An object of the present invention is to provide a method for producing dried soybeans for cooking boiled beans that produces difficult dried soybeans.

  Invention of Claim 1 made | formed in order to solve the said subject produces | generates dry soybean by irradiating near-infrared rays, maintaining the atmospheric temperature of 10 to 40 degreeC, and drying soybean for 12 to 48 hours It is characterized by doing.

  According to the first aspect of the present invention, the water absorption is improved and cracked by uniformly drying soybeans for 12 to 48 hours by irradiating near infrared rays and maintaining the ambient temperature at 10 to 40 ° C. It is possible to produce dry soybeans that are difficult to produce. That is, according to the first aspect of the present invention, it is possible to produce dry soybeans that are vivid-looking soybeans in a short time without the need for pretreatment of immersing soybeans in water for a long time.

ADVANTAGE OF THE INVENTION According to this invention, the drying for boiled bean cooking which produces | generates dry soybean which improves a water absorption and does not produce a crack easily by irradiating near-infrared rays, keeping predetermined atmospheric temperature, and drying soybean uniformly for a predetermined time. A method for producing soybeans can be provided.

It is the schematic which shows the near-infrared drying apparatus and soybean used for the production | generation method of the dry soybean for instant cooking of 1st embodiment. It is a control flowchart which shows operation | movement of the near-infrared drying apparatus shown by FIG.

(First embodiment)
Hereinafter, a method for producing dried soybeans for instant cooking according to the first embodiment of the present invention will be described with reference to the drawings. First, the near-infrared drying apparatus 2 and soybean 1 used in the method for producing dried soybean for instant cooking according to the first embodiment will be described.

FIG. 1 is a schematic diagram showing a near-infrared drying apparatus 2 and soybean 1 used in the method for producing dried soybean for instant cooking according to the first embodiment.
The width direction of the near-infrared drying device 2 is the x-axis, the thickness direction of the near-infrared drying device 2 is the y-axis, and the height direction of the near-infrared drying device 2 is the z-axis.

  Soybean 1 is, for example, black soybean, yellow soybean, green soybean, etc., sun-dried for 1 to 3 days after harvest and dried.

  As shown in FIG. 1, the near-infrared drying apparatus 2 can be rotated in a plurality of colander-shaped jars 21, a storage chamber 22 for storing a plurality of colander-shaped containers 21, and a storage chamber 22. A rotating and holding shelf 24 that holds a plurality of colander-like containers 21, a near-infrared heating unit (not shown) that irradiates near-infrared rays to raise the temperature in the storage chamber 22, and the storage chamber 22 An air circulation unit (not shown) that circulates the air heated by the near infrared heating unit.

  The near-infrared drying apparatus 2 includes a setting display unit 25 that sets and displays a set temperature, a setting time, and the like, a control unit (not shown) that controls the entire operation of the near-infrared drying apparatus 2, and a near-infrared drying apparatus. 2 is provided with a main power switch 26 for turning on or off the power source 2 and a time counting unit (not shown) for counting the operation time of the near infrared drying device 2.

  As shown in FIG. 1, for example, the inner wall surface is mirror-finished in the storage chamber 22, and a plurality of wall surface side air holes 22 a are formed in the vertical direction (z-axis direction). Further, a temperature detection unit 23 that detects the temperature in the storage chamber 22 is provided on the inner surface of the storage chamber 22.

  The rotation holding shelf 24 has a frame holding portion 24a having a rectangular frame shape extending in the vertical direction and extends from the inside of the frame holding portion 24a in a direction perpendicular to the extending direction of the frame holding portion 24a. It has a curved holding part 24b that is curved so as to hold the edge part, and a rotating part (such as a motor) (not shown) fixed to one end of the frame holding part 24a. The curved holding portion 24b is formed in a plurality of stages in the vertical direction so as to sandwich the formation position of the wall surface side air holes 22a, and a plurality of holding portion side air holes 24c are formed on the holding surface side of the colander-like container 21. Yes. Further, the frame holding part 24a and the curved holding part 24b have a hollow structure, and the inside of the frame holding part 24a and the inside of the curved holding part 24b are electrically connected.

  The near-infrared heating unit is a heating element that generates heat when irradiated with near-infrared light having a wavelength of about 0.7 μm to 2.5 μm, and is provided corresponding to the position where the wall surface side air holes 22 a are formed. The near-infrared heating unit irradiates near-infrared rays into the accommodation chamber 22 through the wall surface side air holes 22a to increase the temperature in the accommodation chamber 22.

As shown in FIG. 1, the air circulation unit is an intake duct 27 formed in an upper portion of the accommodation chamber 22 and a known blower, for example, and supplies air sucked from the intake duct 27 into the accommodation chamber 22. An air supply part (not shown), an inner wall surface conduction path (not shown) that conducts from the air supply part to the wall surface side vent hole 22a, and a holding part side conduction path that leads from the air supply part to the rotating holding shelf 24 (not shown) (Not shown).
In addition, the near-infrared heating part is located in the middle of the inner wall surface side conduction path.

  As shown in FIG. 1, the setting display unit 25 includes a detection temperature display unit 25 a that displays the detection temperature detected by the temperature detection unit 23, a setting temperature display unit 25 b that displays the setting temperature in the storage chamber 22, A set time display unit 25c for displaying a set time for operating the infrared drying apparatus 2; A temperature setting unit 25d and a time setting unit 25e are provided corresponding to the set temperature display unit 25b and the set time display unit 25c, respectively. The user operates the temperature setting unit 25d and the time setting unit 25e to set the desired set temperature and set time.

  The control unit is, for example, a CPU, and is electrically connected to the temperature detection unit 23, the time counting unit, the rotation unit, the near infrared heating unit, the air supply unit, the setting display unit 25, and the like. A control part operates a rotation part, a near-infrared heating part, an air supply part, etc. according to detection temperature, operation time, setting temperature, and setting time.

  With this configuration, the near-infrared drying apparatus 2 used in the present embodiment operates the near-infrared heating unit so that the interior of the storage chamber 22 has a desired set temperature for a desired set time, so that the soybean 1 is evenly distributed. It is possible to produce dried soybeans having a degree of dryness intended by the user.

  By the way, in the process of studying boiled bean cooking, the present inventor has obtained knowledge that the water absorption of soybean 1 is improved by making soybean 1 into dried soybean that is uniformly dried to the inside. And it turned out that the pretreatment which immerses soybean 1 in water for a long time becomes unnecessary by using dry soybean produced based on this knowledge for boiled bean cooking.

  However, such dried soybeans have a problem that cracks occur in the dried soybeans during the drying process as the degree of drying increases. In addition, even during the stew treatment, if the dried soybean absorbs a large amount of moisture, there is a problem that the boiled beans are cracked. For this reason, in order to solve this problem, the present inventor conducted a drying test of soybean 1 and a stew test of soybean 1 as shown below.

<Dry test of soybean 1>
As a drying test for soybean 1, drying conditions were examined in which cracking is unlikely to occur when dried soybean is produced. As a test method, a food dryer Marengi manufactured by Tomei Tech Co., Ltd. was used as the near-infrared drying device 2 and the set temperature and set time were changed to change the weight change of the dried soybean before and after the drying treatment (weight of soybean 1 minus drying). The weight of soybean (hereinafter referred to as “decrease amount”), the ratio of the decrease amount to the weight of soybean 1 (decrease amount / weight of soybean 1, hereinafter referred to as “dryness”) and the presence or absence of cracking of the dried soybean were confirmed.

No. 1-1, No. 1-2, No. 1-3 and No. 1 were obtained by fixing the set temperature to 10 ° C. and changing the set time to 12 hours, 24 hours, 36 hours and 48 hours. -4. Similarly, fixing at each set temperature of 30 ° C., 40 ° C., 55 ° C. and 70 ° C., and changing the set time to 12 hours, 24 hours, 36 hours and 48 hours, .2-4, No.3-1 to No.3-4, No.4-1 to No.4-4 and No.5-1 to No.5-4.
A conventional example was obtained by softening soybean 1 by a conventional method for softening soybean 1 (a method of softening soybean 1 by immersing soybean 1 in water for 8 hours).

  Furthermore, as a judgment of the drying test of soybean 1, the cracked soybean 1 after the treatment was evaluated as x, and the others were evaluated as o. The results thus obtained are shown in Table 1.

  From Table 1, the setting temperature is 55 ° C., the setting time is 36 hours, 48 hours (No. 4-3, No. 4-4) and the setting temperature is 70 ° C., the setting time is 12, 24 hours, 36 hours, 48 hours (No. In 5-1 to No. 5-4), cracking occurred in soybean 1, and the determination result was x. It can be seen from Table 1 that the dry soybeans in which these cracks occurred have a dryness of 10.0 (%) or more except for a part (No. 5-2). This is considered that when the dryness of soybean 1 exceeds 10.0 (%), soybean 1 is too dried and soybean 1 is broken.

  Based on the results of the drying test of soybean 1, dry soybean that does not easily crack is generated by drying soybean 1 at a set temperature and set time so that the dryness of soybean 1 does not exceed 10.0 (%). I found out that I can do it.

<Boiled test of soybean 1>
In the stew test of soybean 1, the soy beans 1 (conventional example) softened containing each dry soybean and water produced in the dry test of soybean 1 were cooked to produce cooked beans. After the production, the amount of change in weight before and after treatment (weight of boiled beans-weight of dried soybeans, hereinafter referred to as increase amount) and the ratio of increase to the weight of boiled beans after treatment (increase / weight of boiled beans, hereinafter, The water content), the maximum load until the boiled beans break, the ratio of the number of broken boiled beans to the total number of boiled beans (number of broken boiled beans / total number of boiled beans, hereinafter referred to as cracking rate), soybean It was investigated whether or not two or more pieces were divided (hereinafter, referred to as division).

  As the maximum load, 10 samples were measured with Texture Analyzer TAXT PLUS of SMS under each condition, and the average value was obtained.

  As a judgment standard in the stew test of this soybean 1, it was sufficiently softer than the boiled beans produced by the conventional cooking method, the cracking rate was less than 10%, and the cracking rate was 10%. It was less than, and the thing which is not parted was set as (circle), and the crack rate was set to 10% or more, or parted. As a reference, the maximum load of untreated soybean 1 was 8294.077 (gf).

In the stew test of soybean 1, the following stew treatment was performed on each dry soybean produced in the dry test of soybean 1 and soybean 1 produced by the conventional cooking method. Put a lid (not shown) in a pan (not shown) containing 100 g of dried soybeans or conventional soybean 1 and 2 cups (400 cc) of water and bring to a boil. After boiling, boil on low heat for 30 minutes. Add a cup (600cc) and simmer. After simmering on low heat for 30 minutes, cool for 30 minutes, add 1 cup (200 cc) of water and 49 g of sugar as needed and simmer on low heat for 10 minutes. After boiling, cooled again for 30 minutes, put 1 cup (200 cc) of water, 49 g of sugar and 2 teaspoons of soy sauce, and simmered for 30 minutes on low heat. The results thus obtained are shown in Table 2.

  From Table 2, No.4-1 to No.4-4 and No.5-1 to No.5-4 (setting temperature is fixed at 55 ° C., and the setting time is 12 hours, 24 hours, 36 hours and 48 hours. In the case where the set time is fixed at 70 ° C. and the set time is set to 12 hours, 24 hours, 36 hours, and 48 hours), the cracking rate of the boiled beans is 10% or more, and the fragmentation occurs. The judgment result was x. Looking at the moisture content of the boiled beans with these cracks and splits, it can be seen that both exceeded 62%. From this result, it is considered that when the moisture content exceeds 62%, the soybean 1 contains excessive moisture, and the soybean 1 is easily cracked.

  In order to produce boiled beans that are less prone to cracking, the dried soybeans can be uniformly dried so that the moisture content of the boiled beans after boiling the dried soybeans is 62% or less. I knew it would be good. Specifically, the near-infrared drying apparatus 2 has a set temperature of 10 ° C. to 40 ° C., and a set time of 12 hours to 48 hours. It has been found that cracking can be reduced.

  Moreover, about the boiled beans of No.3-1 to No.3-4 from Table 2, the maximum load of the boiled beans is significantly lower than the maximum load of the boiled beans of the conventional example, and is softer than the boiled beans of the conventional example. I understand. Thereby, the near-infrared drying apparatus 2 sets the set temperature to 40 ° C., sets the set time between 12 hours to 48 hours, and generates dry soybean, so that there is less cracking of the soybean 1 generated after the stewed cooking. And it turned out that it can be made softer than the boiled beans produced | generated by the conventional method.

  In order to produce a boiled bean that does not require pretreatment soaked in water from the drying test result of these soybeans 1 and the stewed test result of dried soybeans, etc., the set temperature of the near infrared drying device 2 is set to 10 ° C. It turned out that it is good to set between -40 degreeC, set the set time between 12 hours-48 hours, and to dry-process with respect to the soybean.

  Moreover, in order to produce a boiled bean that is softer and less susceptible to cracking than a boiled bean produced by a conventional cooking method, the set temperature of the near-infrared drying device 2 is 40 ° C., and the set time is 12 hours to 48 hours. It was found that it would be better to dry process the soybean 1.

  Next, the method for producing dried soybeans for instant cooking of the present invention using these findings will be described in detail. As an initial condition, the main power switch 26 was turned on, and the colander-like container 21 containing a plurality of soybeans 1 was held in the curved holding portion 24b.

  FIG. 2 is a control flowchart showing the operation of the near-infrared drying apparatus 2 shown in FIG.

  As shown in FIG. 2, the user operates the temperature setting unit 25d, sets the set temperature between 10 ° C. and 40 ° C. (more preferably 40 ° C.), operates the time setting unit 25e, The set time is set between 12 hours and 48 hours (STEP1, STEP2). When the control unit determines that the set temperature and the set time are set by the temperature setting unit 25d and the time setting unit 25e, the control unit operates the time counting unit and counts the operating time (STEP 3).

  The control unit compares the operation time of the time counting unit with the set time of the temperature setting unit 25d (STEP 4). When the control unit determines that the operation time is shorter than the set time, the control unit operates the rotation unit and the air supply unit to rotate the rotation holding shelf 24 at a predetermined number of rotations, and the storage chamber 22. The air is circulated inside (STEP 4 YES, STEP 5).

  The control unit compares the detected temperature of the temperature detecting unit 23 with the set temperature of the temperature setting unit 25d (STEP 6). When the control unit determines that the detected temperature is lower than the set temperature, the control unit operates the near infrared heating unit to increase the temperature in the storage chamber 22 (STEP 6 YES, STEP 8). When the control unit determines that the detected temperature is higher than the set temperature, the control unit stops the near-infrared heating unit (STEP 6 NO, STEP 7).

  Then, again, the control unit determines whether the operating time has exceeded the set time (STEP 4). When the control unit determines that the operation time is equal to or longer than the set time, the operation of the rotation unit, the air supply unit, and the near infrared heating unit is stopped, and the operation time count in the time count unit is ended, The operation of the infrared drying apparatus 2 is terminated (STEP4NO, STEP9, STEP10, STEP11).

  As described above, the method for producing dried soybeans for instant cooking according to the present invention operates the near-infrared drying apparatus 2 with a set temperature between 10 ° C. and 40 ° C. and a set time between 12 hours and 48 hours. As a result, it is possible to produce dry soybeans for instant cooking that improve water absorption and are difficult to break. Moreover, the conventional cooking is performed by operating the near-infrared drying apparatus 2 at such a set temperature (10 ° C. to 40 ° C.) and a set time (12 hours to 48 hours) and using dried soybeans uniformly dried. Compared with soybean 1 produced by the method, cooked boiled beans can be cooked in a short time and vividly. Thus, by using the dry soybean produced | generated by the production | generation method of the dry soybean for instant cooking of this invention, it can be cooked to the boiled beans which were bright and glossy, and were large and plump in a short time.

  The dried soybean produced by the method for producing dried soybeans for instant cooking according to the present invention is obtained by drying the soybean 1 with the near-infrared drying device 2 so that the soybean 1 is uniformly dried to the center of the soybean 1. Compared to 1, the moisture content contained in the dried soybeans can be made extremely low. By packing the dried soybeans having a low moisture content in a vacuum state in this way, the dried soybeans can be maintained at an extremely low moisture content and can be stored for a long period of time. In addition, by maintaining the moisture content in the dried soybean in a low state in this way, the size of the dried soybean itself becomes compact, and the one packed in a vacuum state is also compact and compact. You can also ship dry soybeans.

  In addition, the dried soybeans produced by the method for producing dried soybeans for instant cooking of the present invention are uniformly dried so as to have a predetermined dryness, so that the water absorption of soybean 1 is improved and the simmering process is performed. Since the soybean 1 is softened, a special additive such as baking soda is not required, and there is no unique taste or smell such as baking soda after cooking into boiled beans.

  Furthermore, the method for producing dried soybeans for instant cooking of the present invention is simply a method of irradiating near infrared rays at a predetermined atmospheric temperature for a predetermined time, and in a process of immersing in water or hot water for a long time as in the conventional example. Therefore, the accumulated germination temperature is not accumulated, and the soybean 1 does not germinate and the soybean 1 is not broken. That is, when immersed in water or hot water for a long time (for example, 8 hours or more) as in the conventional example, the soybean 1 may reach the germination integrated temperature and germinate and the soybean 1 may break. In the method for producing dried soybean for instant cooking, since the soybean 1 is not treated by immersing it in water, it is possible to prevent the soybean 1 from reaching the germination integrated temperature and germination and cracking during the treatment.

  Here, the soybean 1 used in the method for producing dried soybeans for instant cooking of the present invention is preferably black soybeans. The method for producing dried soybeans for instant cooking according to the present invention uses the near-infrared drying apparatus 2 to dry the soybeans 1, so that the above-described method is applied to black soybeans having a black surface through which the near infrared rays penetrate most efficiently. When the drying process is performed, soybean 1 can be dried more efficiently.

  Hereinafter, in order to confirm the effect of drying black soybeans using near infrared rays, black soybeans were compared with black soybeans and white black soybeans (hereinafter referred to as white soybeans) coated with rice flour on black soybeans. The drying effect confirmation test of white soybean and the effect confirmation test of black soybean and white soybean were conducted.

<Drying effect confirmation test of black soybean and white soybean>
As a drying effect confirmation test of black soybean and white soybean, conditions that were the best setting temperature and setting time in the drying test of soybean 1 (setting temperature 40 ° C., setting time 12 hours, 24 hours, 36 hours, 48 Time), the dryness of white soybeans and the presence or absence of cracks were examined. Specifically, as Comparative Examples 1, 2, 3, and 4, the set temperature was fixed at 40 ° C., and the set times were 12 hours, 24 hours, 36 hours, and 48 hours. About other conditions, since it is the same as the drying test of the said soybean 1, description here is abbreviate | omitted.

The results thus obtained are shown in Table 3.
In addition, in Table 3, in order to compare the dryness of white soybean and black soybean, in addition to Comparative Examples 1, 2, 3 and 4, No. 3-1, No. 3 in the drying test of the soybean 1 described above. 3-2, No. 3-3 and No. 3-4 were described as Examples 1, 2, 3 and 4.

  From Table 3, the dryness of Example 1 is 5.3 (%), whereas the dryness of Comparative Example 1 is 2.0 (%), and Example 1 is more dry than Comparative Example 1. I understand that. Similarly, it can be seen from Table 3 that the dryness of Examples 2, 3 and 4 is higher than the dryness of Comparative Examples 2, 3 and 4 and is more dry. From such a result, by drying the black soybean whose surface is black with the near infrared drying device 2, the soybean 1 can be dried more efficiently than the soybean 1 whose surface is other than black (for example, white). I was able to confirm.

<Confirmation test of black soybean and white soybean stew effect>
As a test for confirming the boiling effect of black soybeans and white soybeans, the white soybeans (Comparative Examples 1 to 4) produced by the drying effect verification test of black soybeans and white soybeans were cooked under the same conditions as the stew test of soybean 1 and boiled beans. Was generated. The increased amount, moisture content and maximum load were also measured for the boiled beans after this production. The results thus obtained are shown in Table 4.

  From Table 4, it can be seen that the maximum load of Example 1 is 306.437 (gf), whereas the maximum load of Comparative Example 1 is 379.553 (gf), and Example 1 is softer than Comparative Example 1. Similarly, from Table 4, the maximum loads of Examples 2, 3 and 4 are also smaller than those of Comparative Examples 2, 3 and 4, and Examples 2, 3 and 4 are more than Comparative Examples 2, 3 and 4. You can also see that it is soft.

  From such a test result, the dry soybean produced by drying black soybeans with the near-infrared dryer 2 is used in the stew treatment, so that the soybean 1 having a surface other than black is dried with the near-infrared dryer 2. It was confirmed that softer boiled beans can be produced compared to soybeans.

  From such a black soybean and white soybean drying effect confirmation test and a black soybean and white soybean stew effect confirmation test, when the method for producing dried soybeans for instant cooking of the present invention is applied to black soybeans, It was confirmed that the soybeans can be dried more efficiently than soybeans other than 1.

  In the said embodiment, although demonstrated as what adds sugar in the middle of a stew process as a stew process of soybean 1, it is not restricted to this in particular, It is good also as a process stewed without adding sugar. Specifically, drop it into a pan containing 100 g of dried soybeans or conventional soybean 1 and 2 cups of water (400 cc), put the lid on it, bring it to a boil, simmer on low heat for 30 minutes after boiling, 3 cups of water (600 cc as needed) ), Then simmer for 30 minutes, add 1 cup (200 cc) of water if necessary and simmer on low heat for 10 minutes, then cool again for 30 minutes, 1 cup of water (200 cc), teaspoon of soy sauce It is good also as the stew process which puts 2 cups and simmers on low heat for 30 minutes.

  The stew process of soybean 1 in the above embodiment is basically the same as the stew process of conventional cooked bean cooking, but the dried soybean produced by the method for producing dried soybeans for instant cooking of the present invention is the conventional process. Since the water absorption of water is improved as compared with soybean 1, it is recommended to cook boiled beans in consideration of the following points. Keep high heat until the water in the pan boils, and boil in ultra low heat after boiling. At the time of this simmering treatment, water is added so that the water placed in the pan is about 2 to 3 cm above the soybean 1. Also, during the boiling process (until soybean 1 becomes boiled beans and the boiled beans are cooled), the dropping lid is not taken out from the pan. Even when adding water or seasoning into the pan during the stew treatment, it should be added from the top of the drop lid.

  Regarding the stew processing of soybean 1 in the above embodiment, it has been described that stew and cooling of dried soybean are repeated twice, but it is not particularly limited thereto. That is, the softness (texture) of boiled beans is determined by the number of times this stew and cooling is repeated. Therefore, when it is desired to further soften the boiled beans, it is preferable to repeat the stew and cool three times or more. On the contrary, when making the boiled beans soft, it is better to simmer and cool once.

  After wilting of soybean 1 in the above embodiment, when wrinkles are generated in boiled beans, a process of immersing the boiled beans after generation with boiled juice is added in order to make the boiled beans after generation to be a large boiled bean with the original fluff You may do it.

  Although it demonstrated as what dries soybean 1 using the near-infrared drying apparatus 2 in the said embodiment, it is not restricted to this in particular, Irradiate a near-infrared, and keep it at 10 to 40 degreeC atmospheric temperature, Any structure may be used as long as soybean 1 is dried for 12 to 48 hours to produce dried soybeans.

  Moreover, in the said embodiment, although black soybean, yellow soybean, green soybean, etc. were demonstrated as what was sun-dried and dried for one to three days after harvest as the soybean 1, the black soybean whose dryness is 13% or less If it is yellow soybean and green soybean, it will not be restricted to this in particular.

  Furthermore, in the above embodiment, the dry soybean produced by the method for producing dried soybeans for instant cooking of the present invention has been described as being used for cooking boiled beans, but is not limited to this, tofu, natto, miso, It may be used for processing soy products such as soy sauce and oil.

  The present invention can be implemented in various other forms without departing from the spirit or main features thereof. Therefore, the above-described embodiment is merely an example in all respects and should not be interpreted in a limited manner. The scope of the present invention is indicated by the scope of claims, and is not restricted by the text of the specification. Further, all modifications, various improvements, alternatives and modifications belonging to the equivalent scope of the claims are all within the scope of the present invention.

DESCRIPTION OF SYMBOLS 1 ... Soybean 2 ... Near-infrared dryer 21 ... Monkey container 22 ... Accommodating chamber 22a ... Wall surface side vent 23 ... Temperature detection part 24 ... Rotation holding shelf 24a ... Frame holding part 24b ... Curve holding part 24c ... Holding part side Vent 25 ... Setting display section 25a ... Detection temperature display section 25b ... Set temperature display section 25c ... Setting time display section 25d ... Temperature setting section 25e ... Time setting section 26 ... Main power switch 27 ... Intake duct

Claims (1)

A method for producing dried soybeans for cooking boiled beans, which comprises irradiating near infrared rays to maintain an atmospheric temperature of 10 ° C. to 40 ° C. and drying black soybeans for 12 to 48 hours to produce dried soybeans.

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