JP6979440B2 - 容器入り豆類の製造方法 - Google Patents
容器入り豆類の製造方法 Download PDFInfo
- Publication number
- JP6979440B2 JP6979440B2 JP2019204223A JP2019204223A JP6979440B2 JP 6979440 B2 JP6979440 B2 JP 6979440B2 JP 2019204223 A JP2019204223 A JP 2019204223A JP 2019204223 A JP2019204223 A JP 2019204223A JP 6979440 B2 JP6979440 B2 JP 6979440B2
- Authority
- JP
- Japan
- Prior art keywords
- container
- beans
- filling
- temperature
- soybeans
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims description 50
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims description 49
- 238000004519 manufacturing process Methods 0.000 title claims description 36
- 230000001954 sterilising effect Effects 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 238000010411 cooking Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 238000007598 dipping method Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 description 49
- 235000010469 Glycine max Nutrition 0.000 description 49
- 238000011282 treatment Methods 0.000 description 20
- 238000010025 steaming Methods 0.000 description 18
- 239000012467 final product Substances 0.000 description 6
- 235000012041 food component Nutrition 0.000 description 6
- 238000007654 immersion Methods 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000021419 vinegar Nutrition 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000011261 inert gas Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 241000036848 Porzana carolina Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- -1 hijiki Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
3 容器
Claims (3)
- 非加熱の豆類を水に浸漬する浸漬工程と、
前記浸漬工程後の豆類と、前記浸漬工程の際に非加熱の豆類を浸漬した水を含むとともにpH及び塩分濃度を調整した詰め液とを、容器内に充填する充填・包装工程と、
前記充填・包装工程後の容器内の豆類に対して第1温度の加熱により調理処理を行った後、前記第1温度よりも高い第2温度の加熱により殺菌処理を行う調理・殺菌工程と
を備えることを特徴とする容器入り豆類の製造方法。 - 非加熱の豆類を水に浸漬する浸漬工程と、
前記浸漬工程後の豆類と、前記浸漬工程の際に非加熱の豆類を浸漬した水を含むとともにpH及び塩分濃度を調整した詰め液とを、容器内に充填する充填・包装工程と、
前記充填・包装工程後の容器内の豆類に対して加熱により調理処理及び殺菌処理を行う調理・殺菌工程と
を備えることを特徴とする容器入り豆類の製造方法。 - 詰め液は、pH3〜6及び塩分濃度2〜5%に調整したものである
ことを特徴とする請求項1又は2記載の容器入り豆類の製造方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2019204223A JP6979440B2 (ja) | 2019-11-11 | 2019-11-11 | 容器入り豆類の製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2019204223A JP6979440B2 (ja) | 2019-11-11 | 2019-11-11 | 容器入り豆類の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2021073929A JP2021073929A (ja) | 2021-05-20 |
JP6979440B2 true JP6979440B2 (ja) | 2021-12-15 |
Family
ID=75898429
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2019204223A Active JP6979440B2 (ja) | 2019-11-11 | 2019-11-11 | 容器入り豆類の製造方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP6979440B2 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7280914B2 (ja) | 2021-04-26 | 2023-05-24 | プライムプラネットエナジー&ソリューションズ株式会社 | 非水電解質二次電池 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5635966A (en) * | 1979-08-30 | 1981-04-08 | Hideo Nojima | Production of boild soybean in package |
JPS5846308B2 (ja) * | 1981-02-25 | 1983-10-15 | 磯じまん株式会社 | 煮豆の製造法 |
JPH05115257A (ja) * | 1991-10-25 | 1993-05-14 | Dainippon Ink & Chem Inc | 食品の製造方法及び製造装置 |
JP2007259757A (ja) * | 2006-03-28 | 2007-10-11 | Echigo Seika Co Ltd | 大豆の加工方法 |
JP4743713B2 (ja) * | 2006-12-15 | 2011-08-10 | 江崎グリコ株式会社 | 赤飯等、豆入り米飯の素およびその製造方法 |
JP4753206B2 (ja) * | 2007-02-01 | 2011-08-24 | 広島県 | 機能性食品の製造方法及び機能性食品 |
CN106307111A (zh) * | 2016-08-19 | 2017-01-11 | 福建省闽星食品科技有限公司 | 一种可口豆罐头及其制备方法 |
-
2019
- 2019-11-11 JP JP2019204223A patent/JP6979440B2/ja active Active
Also Published As
Publication number | Publication date |
---|---|
JP2021073929A (ja) | 2021-05-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES2411483B2 (es) | Método para fabricar arroz de retorta, y el arroz de retorta | |
GB2558512A (en) | Two-step processing method for preparing starch based food products | |
JP5276181B2 (ja) | 無菌化即席包装湿式おこげの製造方法 | |
JP6979440B2 (ja) | 容器入り豆類の製造方法 | |
CN105722405A (zh) | 用于加工蔬菜的方法 | |
JP5670314B2 (ja) | 密封容器入り調理栗、栗中のマルトース生成方法、調理栗の甘味増強方法及び密封容器入り調理栗の製造方法 | |
US2232282A (en) | Process for canning beans and the like | |
JP6716622B2 (ja) | 豆類加工食品の製造方法 | |
JP4743713B2 (ja) | 赤飯等、豆入り米飯の素およびその製造方法 | |
JP4148810B2 (ja) | 容器入り粥の製造方法 | |
JP2008517620A (ja) | 混合蔬菜の製造方法 | |
JP2003339310A (ja) | 容器詰めキノコの製造方法 | |
JPH1156270A (ja) | レトルト食品及び温熱食品の製造方法 | |
CN106174113A (zh) | 一种酱肉风味烤肠的制作方法 | |
JP4304582B2 (ja) | 容器詰めエリンギのブランチング方法 | |
JP3020837B2 (ja) | 容器入り食品の製造方法 | |
JP2009136210A (ja) | 容器入り即食リゾットの製造方法 | |
JP2020080798A (ja) | サラダチキンの製造方法及びサラダチキン | |
JP6027195B2 (ja) | 蒸しご飯およびその製造方法 | |
US1496458A (en) | Method of preparing canned baked beans | |
KR20190017139A (ko) | 연잎밥의 제조방법 | |
JP2006296276A (ja) | 包装食品の製法 | |
JP7017396B2 (ja) | レトルト赤飯の素及びその製造方法並びに赤飯の素セット | |
JP3560927B2 (ja) | 密封容器入り調理粒小豆 | |
JP3574953B2 (ja) | 赤飯用豆類の製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20191111 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20191113 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20210106 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20210224 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20210804 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20210921 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20211110 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20211115 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6979440 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |