JPH0361462A - Swollen bean and its production - Google Patents

Abstract

PURPOSE:To obtain swollen beans capable of substantially reducing the time required for a water reconstitution treatment needed in their cooking, by impregnating skin-removed beans with carbon dioxide gas under pressure. CONSTITUTION:Beans partly or wholly removed the husk are put into a pressure vessel followed by introducing carbon dioxide gas into the vessel to a pressure of >=20kg/cm<2>G. This pressure level is retained and the beans are impregnated with the carbon dioxide gas for >=5 (pref. >=10)min. The pressure of the vessel is the released and the beans impregnated with the carbon with the carbon dioxide gas are removed and put to rapid heating treatment at >=100 deg.C (pref. at ca.200 deg.C) for ca.10-20sec to effect the water content to ca.<=10wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to puffed beans and a method for producing the same, and in particular, to puffed beans such as soybeans and green peas and a method for producing the same.

[Conventional technology]

Among legumes, for example, soybeans are consumed in large quantities both as general foods such as boiled beans and for processing such as miso, soy sauce, and tofu.

However, commercially available legumes such as soybeans are hard, so when cooking them, it is necessary to soak them in water for about a day to moisten and soften them.

[Problem to be solved by the invention]

In this way, legumes such as soybeans cannot be easily cooked because they must be soaked in water for about a day beforehand.

Therefore, there has been a desire for legumes that can be easily used and become soft without the need for such long-term rehydration.

As a technique related to dried foods, there is Japanese Patent Application No. 1971-1971 filed by the applicant of the present invention, which discloses a technique for puffing common foods using carbon dioxide.

According to this technique, general foods can be puffed, but when beans with skins are used as they are, sufficient puffing cannot be achieved.

[Means to solve the problem]

In order to solve the above-mentioned problem, the present inventors conducted extensive research on conditions and processes suitable for legumes such as soybeans and green peas among food products, and found that the reason why legumes with skins cannot be puffed up is that The present invention was completed based on the discovery that this is because the skin prevents carbon dioxide from impregnating the beans and that conditions are particularly suitable for puffing the beans.

That is, in the present invention, beans from which part or all of the skin has been removed are placed in a pressure vessel, carbon dioxide gas is introduced into the pressure vessel, the carbon dioxide gas pressure is maintained at 20 kg/cm2G or more, and the beans are exposed to carbon dioxide. After impregnating with gas, the pressure in the pressure vessel is released, and then the expanded beans obtained by rapid heating treatment and the beans from which part or all of the skin has been removed are placed in the pressure vessel, and the beans are heated under the pressure. Introducing carbon dioxide gas into the container, keeping the carbon dioxide gas pressure above 20 kg/cm'G, and after impregnating the beans with carbon dioxide gas, the pressure in the pressure container is released, and then rapid heating treatment is performed. This is a method for producing puffed beans.

The present invention will be explained in detail below.

First, beans from which part or all of the skin has been removed are placed in a pressure vessel.

In the case of beans with skins, part or all of the skins are removed before use, but it is also possible to use dehulled beans from which part or all of the skins have been removed in advance.

Further, types of beans that can be used include soybeans and green peas.

The moisture content of commercially available soybeans is 8-10%.
D, B, and can be used as is.

To remove the skin, the skin is heated and dried using hot air or steam, and then treated with a peeling machine (peeling machine) or passed through a flash dryer (superheated steam: temperature 220°C).
Part of the skin can also be removed.

After the summer from which part or all of the skin has been removed in this way is placed in a pressure vessel, the pressure vessel is purged with carbon dioxide gas or evacuated, and then carbon dioxide gas is introduced into the pressure vessel to remove the skin. carbon dioxide gas is impregnated into the tissue of the patient.

The pressure vessel used here is equipped with a carbon dioxide gas inlet pipe, a discharge pipe, a bean inlet and an outlet, and can be sealed, withstand high pressure, and convert the introduced carbon dioxide gas into a gaseous state. Any device may be used as long as it has a temperature regulating means (for example, a jacket) for maintaining the temperature.

Further, as the impregnation conditions for carbon dioxide gas, the impregnation pressure is set to be 20 kg/cm2G or more, and the impregnation time is set to be 5 minutes or more, preferably 10 minutes or more, although it changes somewhat depending on the impregnation pressure. Further, the temperature is such that the carbon dioxide gas in the pressure vessel can maintain a gas state.

When the impregnation with carbon dioxide gas is completed, the pressure in the pressure vessel is released, and the beans impregnated with carbon dioxide gas are taken out and subjected to rapid heating treatment to reduce the moisture content of the beans to 10% or less.

The rapid heating treatment is performed at a temperature of 100°C or higher, preferably about 200°C.
This is done by heating at a temperature of C for about 10 to 20 seconds.

As the heating medium, air, steam, or a mixture of both can be used, preferably superheated steam.

Note that when superheated steam is used as the heating medium, the moisture content of the beans increases by 1 to 2% compared to before treatment, and may exceed 10%.

In such a case, in consideration of storage stability and the like, the moisture content may be adjusted to 10% or less by further performing a post-drying process such as hot air drying.

Specifically, this post-drying treatment is performed at a temperature of 50° C., for example.
Drying is performed at a wind speed of 11/sec for about 10 to 20 minutes.

The rapid heating treatment is carried out by ventilation band drying, air current drying, high frequency dielectric heating, etc., but ventilation band drying is preferable due to the problem of crushing.

That is, the percentage of beans that maintain their whole shape is 20 to 50% when performing rapid heating treatment at a pressure of 50 kg/c+s2G by flash drying, whereas it is 95% or more when using ventilation band drying.

When performing rapid heat treatment using a flash dryer, put the beans impregnated with carbon dioxide gas into the flash dryer, process for 5 to 6 seconds or less, and remove the beans from the air flow using a tangential separator or cyclone separator. Separate and take out.

In addition, when performing rapid heating treatment using high frequency dielectric heating,
The heating time depends on the output, but for example, in the case of an output of 600 W, it is 5 seconds or more.

Note that beans impregnated with carbon dioxide gas are stored in a pressure vessel (J: tL).
It can be extended to about a minute.

The beans obtained in this way have expanded tissues, so there is no need to soak them in water for a long time as in conventional methods, and they can be eaten by soaking them for a short time or cooking them as they are. It can also be used as a raw material for miso, soy sauce, etc.

〔Example〕

Hereinafter, the present invention will be specifically explained with reference to Examples.

Ejimei 1 Regarding the case of using soybeans, test plots 1 to 14 were
Carbon dioxide gas impregnation treatment and rapid heating treatment were performed under various conditions, and the results are shown in Table 1.

The rapid heating treatment was carried out by air flow drying for test sections 1 to 1°, high frequency dielectric heating for test section 11, and ventilation band drying for test sections 12 to 14.

(Left below) Table 1 shows that even among the treated soybeans that were subjected to carbon dioxide gas impregnation treatment and rapid heating treatment, the skin removal procedure shown in Test Groups 1 to 3 was not performed. In the case of soybeans with skins, the swelling ratio was as low as 1.05 to 1.10, indicating that they were not sufficiently puffed.

On the other hand, the treated soybeans in test plots 4 to 14, which underwent the skin removal operation, had a swelling rate of 1.5%, except for test plot 10.
It was confirmed that it was within the range of 37 to 1.62, and that it was sufficiently expanded.

After reconstituted in hot water for 0 minutes, after draining, bonito stock, sugar, and soy sauce were added and cooked. A panel of 10 people tasted the reconstituted products and observed the flavor after reconstitution.

For comparison, untreated soybeans that were not subjected to carbon dioxide gas impregnation treatment and rapid heating treatment were also examined.
They were rehydrated and cooked in the same manner, and the condition of each was observed.

As a result, the soybeans in Test Group 4 had a good texture, were well rehydrated in hot water, and had a rich soybean-like flavor and umami. On the other hand, unprocessed soybeans were hardly rehydrated and were hard and unedible.

In addition, processed soybeans commercially available as instant soybeans were similarly rehydrated and cooked, but the soybeans were powdery, chewy, and lacked the flavor and umami typical of soybeans.
It was inferior to the treated soybeans in Test Group 4.

Hair Seed Member 1 Regarding the case where green peas were used, test plots 1 to 9 were impregnated with carbon dioxide gas and rapidly heated under various conditions, and the results are shown in Table 2.

In addition, the rapid heating treatment was performed on test plots 1 to 3 and test plot 6.
．． Test area 8 is air flow drying, test area 4. Test area 7. Test area 9
Test section 5 was carried out by ventilation band drying, and test section 5 was carried out by high frequency dielectric heating.

Among the green peas obtained in this example, cracks (wrinkles) were observed on the surface of the swollen green peas, but none were cracked like soybeans.

In addition, the green color slightly faded due to swelling.

〔Effect of the invention〕

As described above, according to the present invention, the time required for the rehydration process required when cooking beans can be shortened from about one day to about 20 minutes.

This allows beans to be cooked more easily than before.

Claims (1)

[Claims] 1. Place beans from which part or all of the skin has been removed into a pressure vessel, introduce carbon dioxide gas into the pressure vessel, maintain the carbon dioxide gas pressure at 20 kg/cm^2G or higher, and place the beans into a pressure vessel. After impregnating with carbon dioxide gas, the pressure of the pressure vessel is released,
Puffed beans are then obtained by rapid heating treatment. 2 Place the beans from which part or all of the skin has been removed into a pressure vessel, introduce carbon dioxide gas into the pressure vessel, maintain the carbon dioxide gas pressure at 20 kg/cm^2G or higher, and impregnate the beans with carbon dioxide gas. After that, release the pressure in the pressure vessel,
A method for producing puffed beans, which is then subjected to rapid heating treatment.