JPH04183368A - Thin baked food of dried bean, its preparation and apparatus therefor - Google Patents

Abstract

PURPOSE:To prepare a thin baked food of dried beans having crisp and light palatability, containing foamed texture, giving suppressed odor of beans and convenient to eat by hot-pressing dried beans in a short time under high temperature and pressure condition. CONSTITUTION:Dried beans W having a water-content of 10-20% are hot-pressed at 150-300 deg.C under 400-600kg/cm<2> pressure for 0.5-2.5sec with an apparatus 1 for the preparation of thin baked food of dried beans. The preparation apparatus 1 is provided with a pair of oppositely placed hot-pressing members for dried beans W composed of a fixed lower pressing plate 2 and an upper pressing plate 3 vertically movable with a hydraulic cylinder 7 and with a transfer member 4 made of a thin plate of a good heat-conducting material and moving parallel to the pressing surface of the lower pressing plate 2 in a state contacting with or close to the plate to hold and transfer the dried beans W.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to thinly baked dried beans that are heated and pressed to be stretched and baked into a flaky body having a foam structure, and used as snack foods. Concerning foods, their manufacturing methods, and manufacturing equipment.

(Prior art) Dried beans have conventionally been processed into various forms by roasting or frying in oil and used as snack foods, etc.; A thinly baked food product that is stretched and baked has not yet been proposed.

(Problems to be Solved by the Invention) Since the dried legume foods used as snack foods are hard, there is a problem in that they are not necessarily easy to eat for people with dentures or weak teeth. In addition, there is a general tendency today to prefer something with a light texture over something hard.

Dried beans are a food rich in protein, so if they can be made into thin baked foods by stretching and baking them into flakes with a foam structure, they can be used as snack foods that can be easily eaten. it is conceivable that.

The present invention has been made in view of the above-mentioned conventional situation, and its purpose is to provide a thinly baked dried legume food that can be easily eaten, a method for producing the same, and a production apparatus.

(Means for Solving the Problems) In order to solve the problems described above, for example, dried soybeans were placed on a heated lower press plate and pressed with the heated press plate on the F side. By heating and pressing at high temperature and high pressure for a short time, it is possible to obtain a thin baked food G that is stretched and baked into a flaky body having a foamed structure as shown in FIG. It has become clear that the soybean has a crispy texture, has a light texture, has little soybean odor, and can be easily eaten, leading to the completion of the present invention.

That is, the dried legume thinly baked food of the present invention is produced by heating and pressing at high temperature and high pressure for a short period of time, and stretching and baking the dried beans into flakes having a foam structure.

The method for producing dried thinly baked foods of type D of the present invention is characterized by heating and pressing dried beans at high temperature and high pressure for a short period of time, and stretching and baking them into flakes having a foam structure.

Dried beans that have been dried to a moisture content of usually 10 to 20%, preferably 13 to 17% are suitable. If the amount is less than this range, it will be difficult to form a foam structure, and if it is more than this range, the foam may be violently scattered.

Further, the dried beans may be soaked in salt water, drained, and added with salt by drying.

Heating temperature and pressing force are greatly involved in extensibility.
The heating temperature is usually 150 to 300°C, preferably 200°C.
A temperature of ~250° C. is suitable; at temperatures lower than this range, stretching and firing are insufficient, and at temperatures higher than this range, scorching tends to occur and the yield decreases. The pressing force is usually 400~
600 kg/ax2, preferably 450-550
kg/ax2 is suitable, and if the pressure is lower than this range, the extension will not be sufficient, and even if the heating temperature is increased, the extension will not be good, and if the pressure is higher than this range, there is a risk of breaking and scattering.

The press holding time varies depending on the heating temperature, and tends to be longer on the low temperature side and short on the high temperature side, and is usually 0°5 to 2.5 seconds, preferably 0.7 to 15 seconds, and shorter than this range. The expansion and firing are insufficient, and it is difficult to form a foam structure sufficiently. If the length is longer than this range, it is likely to get scorched, and moreover, there is a risk of vigorous foaming and scattering when the pressing force is released.

The apparatus for producing thin baked foods made from dried beans of the present invention is equipped with a pair of pressing plates for heating and pressing dried beans, and each pressing plate has a diameter of 15 mm.
Heated to a temperature of 0-300℃, 400-600 kg
It is driven to hold the pressure for 0.5 to 2.5 seconds with a pressing force of 200 to 200 cm.
It is preferable that the temperature is 50°C, the pressing force is 450-550 kg/cs'', and the pressing holding time is 0.7-15 seconds.

It is preferable that each pressing plate is driven so as to release the pressing force for 0.5 to 15 seconds after holding the pressing force, so that the foam structure is appropriately performed. If it is shorter than this range, there is a risk that the foam will scatter violently, and if it is longer, the foam will be loose and it will be difficult to obtain a large foam structure (and it will easily get scorched. Also, after releasing the pressing force, the It is preferable that the return operation is performed at a speed of 8 to 20 cs/see or less, particularly 8 to 20 cs/see. Note that if the return operation is performed at a higher speed than the above-mentioned speed, there is a risk that foaming will occur violently.

Each pressing plate may be arranged in any way and driven by any driving means as long as it heats and presses dried beans. The press plate may be fixedly provided, and the upper press plate may be provided so as to be moved up and down by a hydraulic cylinder. A conveying member made of a thin plate of a good thermal conductor and for carrying the dried beans on which the dried beans are placed may be provided so as to move in parallel to or in contact with the pressing surface of the lower pressing plate.

(Effect) Dried beans are heated and pressed at high temperature and pressure.
It is stretched into a flaky body and fired.

The degree of extension mainly depends on the heating temperature, pressing force, and pressing holding time, but it also depends on the pressing speed.
/sec or less, particularly preferably in the range of 8 to 20 cts/see, and is stretched into a flaky body with a thickness of about 0.3 mm without breaking. In addition, the firing condition mainly depends on the heating temperature and the pressing and holding time; by setting the pressing time longer on the lower temperature side and shorter on the higher temperature side, it is possible to bake without undercooking or burning. .

Further, by heating and pressing, the water contained in the dried beans is vaporized and becomes high-pressure steam, which is discharged when the pressing force is released, thereby forming a foam structure. The foamed structure depends on the state of steam discharge, and the state of steam discharge depends on how the pressing force is released. After the pressure is maintained, the pressure is released for a predetermined period of time, and then the pressure plate is returned to its original state at a predetermined speed, thereby appropriately adjusting the steam discharge state. This results in a large foam structure with a volume rich in uneven surfaces, e.g. 05-2, 5
A thinly baked food product with a thickness of about am thick is obtained. This thin baked food has a foam structure.

(Example) The present invention will be explained with reference to embodiments shown in the drawings.

FIGS. 1 to 3 are explanatory diagrams of a manufacturing apparatus for manufacturing thinly baked dried beans foods of the present invention. The manufacturing apparatus 1 shown in the figure controls a pair of press plates 2゜3 and a conveying member 4 arranged vertically opposite to each other by a control device 5, and processes dry beans (hereinafter referred to as raw materials) W.
The entire process is carried out from the loading of products to the unloading of thinly baked foods (hereinafter referred to as "products").

The lower pressing plate 2 is fixedly provided to the body 6, and the upper pressing plate 3 is provided so as to be moved up and down by a hydraulic cylinder 7. In the hydraulic cylinder 7, the upper pressing plate 3 sequentially performs a pressing operation, a pressing holding operation, a pressing force release operation, and a return operation, and the upper pressing plate 3r: Yoru pressing force 400-6
00 kg/c@', pressing speed is 30 cm/sec or less, pressing holding time is 05 to 25 seconds, and when pressing force is released [1
11 for 0.5 to 2.5 seconds, the return speed is 30 cm/
It is controlled by the collateral device 5 so that it is less than or equal to see.

Each press plate 2.3 is made of a highly rigid iron plate or the like that is a good thermal conductor, and has an electric heater (not shown) buried therein. This electric heater has a heating temperature of 15° for each pressing plate.
It is controlled by the control device 5 so that the temperature ranges from 0 to 300'C.

A member 8 is provided by crimping or the like.

The conveying member 4 is formed by connecting stainless steel plates, which are good thermal conductors, in an endless manner.
, 1o.

At least one of the pulleys 9 and 10 is driven by a motor (not shown) controlled by the control bag β5, and moves the conveying member 4 intermittently by a predetermined length, for example, in synchronization with the operation of the upper pressing plate 3. Width of press plate 2 (hereinafter referred to as 1 pitch)
c) It is designed to move. A position indicator (not shown) is provided on the body 6 at the upper side of the conveying member 4 to indicate the position where the raw material W is supplied several pitches upstream from the upstream end of the lower pressing plate 2. , the raw material W is supplied by an operator or a raw material feeder (not shown) or the like at this location indicated.

In addition, 11 is a thin burn removal member for removing the product G from the conveyance member 4, 12 is a product receiving tray for storing the product G, and 13 is for removing burnt debris etc. attached to the conveyance member 4 or for applying cooking oil. Brush, plan, etc.

The manufacturing apparatus 1 shown in FIGS. 1 to 3 is constructed as described above, and its operation and product manufacturing are performed as follows.

First, the heating temperature, pressing force, pressing speed of each pressing plate 2, 3,
Operating conditions such as pressing force holding time, pressing force release time, return speed, etc. are set by the control device 5, and the operation is started. Each press plate 2.3
At two o'clock when the heating temperature reaches the set temperature, the conveying member 4 moves to convey one pitch of the raw material W, and the upper press plate 3 performs a predetermined operation. Thereafter, after the upper press plate 3 returns to its original position, the conveying member 4 moves one pitch, and the upper press plate 3 performs a predetermined operation (one cycle) is repeated. In the first few cycles, since the raw material W is not carried onto the lower pressing plate 2, the operation of the upper pressing plate 3 is blank. After several cycles, the raw material W is heated and pressed by the operation of the upper press plate 3, and a predetermined product G is manufactured. The manufactured products G are carried out from between the pressing plates 2 and 3 by the conveyance member 4, and when they reach the pulley 10 on the downstream side, they fall due to their own weight. The product is removed and stored in the product tray 12.

As described above, integrated processing is performed from the import of the raw material W to the export of the product G, ensuring labor-saving, safety, and high productivity.

Moreover, as shown in FIG. 3, when a plurality of raw materials W are transported, a plurality of products G can be manufactured simultaneously, and productivity can be further improved.

The production of product G by each press plate 2, 3 is performed by the upper press plate 3.
is performed by performing a predetermined operation. The raw material W is
It is pressed while being heated by each pressing plate 2.3, is held pressed for a predetermined period of time, and is stretched and fired into a flaky shape. that time,
The raw material W is heated and pressed by the pressing plates 2 and 3 via the conveying member 4, but since the conveying member 4 is made of a stainless steel plate that is a good thermal conductor and is in contact with the pressing plate 2 below, Since it is heated to almost the same heating temperature as the pressing plate 2 below, it is heated and pressed appropriately. Then, the pressing force of the upper pressing plate 3 is released for a predetermined period of time, and then it is returned to its original state, and the expanded and fired material is formed into a foamed structure. Note that when the pressing force is released, the weight of the upper pressing plate 3, the piston rod of the hydraulic cylinder 7, etc. acts on the expanded and fired material.

For example, the dimensions of the pressing surface are 250 (vertical) and 200 (width)
- Using the manufacturing equipment l equipped with pressing plates 2 and 3 in the garden, the heating temperature of each pressing plate 2.3 was set to 230°C, and the pressing speed was set to 8 cm/
sec, press hold time 1.0 seconds, press force release time 1
．． The experiment was conducted using dried soybeans as the raw material W, with the return speed set at 0 seconds and the return speed at 1.0 seconds. The dried soybeans W were generally commercially available, had a diameter of approximately 811I6, and an average pressing area of 0.5 cm'. Furthermore, the weight of the upper press plate 3, the piston rod of the hydraulic nolinder 7, etc. was approximately 1.30 kg.

When the total pressing load by the hydraulic nolinder 7 was 2.3 t, 10 dried soybeans W were arranged in two rows, front and rear, as shown in FIG. 3. As a result, a product G was obtained which was stretched and fired into a flaky body having a foam structure, an uneven surface, and a thickness of about 05 to 1211 II. This product had a foamed structure, had a crisp, light texture, had little soybean odor, and was easy to eat. The planar shape of the product is not constant, but the diameter is 35-5001 mm.
A typical example is shown in FIG. When the number of dried soybeans was 11, the stretching and foaming were insufficient, and the product G could not be stably obtained. Moreover, when the number of dried soybeans W was 12, the stretching and foaming were insufficient, and the above product G could not be obtained.

The total pressing load by the hydraulic cylinder 7 is 3. For 10-14 pieces of dried soybeans, use the above product G.
was obtained stably. In the case of 9 pieces, it was a little thin and it was difficult to obtain a product equivalent to the above product G, and in the case of 15 pieces, the stretching and foaming were insufficient and the above product G could not be stably obtained.

When the total load by the hydraulic cylinder 7 is 1.8 t and the pressing speed and return speed are set to 16 am/sec, when there are 8 dry soybeans W, the surface is uneven and the surface is 1.0 to 2,5.
The above-mentioned product G having a thickness of approximately gamm was obtained. With 9 samples, low or similar stability was obtained. With 10 pieces, stretching and foaming were insufficient, and the above product G could not be obtained.

Further, the seasoning of the raw materials is not necessary, but it may be seasoned with salt or the like if desired. Salty seasoning is done by soaking dried soybeans in 2.5-3.5% salt water for 1-2 minutes, draining the water, and leaving them to dry for 1-3 minutes, but be careful not to let the soybeans get soggy. It should be like this. As a result, a thinly baked food rich in soybean taste and usable as a delicious snack food was obtained.

(Effects of the Invention) According to the present invention, dry beans can be heated at high temperature and pressure for a short time.
By pressing, it is possible to produce a thin baked food product of dried beans that is stretched and baked into a flaky body having a foam structure. This thinly baked food is made of foamed tissue,
It has a crisp, light texture, and has little odor typical of legumes, making it easy to eat. Since it does not have the same unpleasant sensation and can be eaten whole including the skin, it can also be used as an excellent high-protein food. No adulterants,
Since dried beans themselves are the raw material, they can also be used as health foods.

In addition, when dried soybeans that have been soaked in salt water and then dried are used as a raw material, thinly baked foods with a light salty taste can be obtained, and can be used as delicious snack foods.

[Brief explanation of the drawing]

FIG. 1 is a detailed explanatory diagram of the present invention, showing an apparatus for producing a thinly baked dried legume food. Fig. 2 is an enlarged sectional view taken along the line A-A in Fig. 1, Fig. 3 is a view taken along the line B-B in Fig. 2, and Fig. 4 is a plan view of the thinly baked dry beans food of the present invention. be. l...Manufacturing equipment, 2.3...Upper and lower press plates, 4...
- Conveying member, 5... Control device, 7... Hydraulic cylinder, 8... Seizure prevention member, 11... Light burn removal member, G
...Dried beans thinly baked food (product), W...Dried beans (raw material).

Claims (10)

[Claims] (1) A thinly baked dried legume food, which is produced by heating and pressing dried legumes at high temperature and pressure for a short period of time, and stretching and baking them into a flaky body having a foam structure. (2) A method for producing thinly baked dried beans food, which is characterized by heating and pressing dried beans at high temperature and high pressure for a short period of time, and stretching and baking them into flakes having a foam structure. (3) The method for producing thinly baked dried beans food according to claim 2, wherein the dried beans have a moisture content of 10 to 20%. (4) The method for producing a thinly baked dried legume food according to claim 3, wherein the dried legumes are soaked in salt water and then dried to add salt. (5) Heating temperature is 150~300℃, pressing force is 400~
600kg/cm^2, pressure holding time 0.5-2.5
5. The method for producing a thinly baked dried legume food according to claim 2, wherein the method is 2 seconds. (6) Equipped with a pair of pressing plates for heating and pressing dried beans, each pressing plate is heated to a temperature of 150 to 300°C, and
1. A device for producing thin baked dried beans food, characterized in that the device is driven to hold pressure for 0.5 to 205 seconds at a pressure of 600 kg/cm^2. (7) After each pressing plate is pressed and held for the predetermined time, 0.
7. The apparatus for producing thin baked dried beans food according to claim 6, wherein the apparatus is driven to release the pressing force for 5 to 1.5 seconds. (8) The apparatus for producing thin baked dried beans food according to claim 6 or 7, wherein each pressing plate is driven to return at a speed of 30 cm/sec or less after releasing the pressing force for the predetermined period of time. (9) Claims 6, 7, or 8, wherein the pressing plates are arranged vertically to face each other, the lower pressing plate is fixedly provided, and the upper pressing plate is provided so as to be moved up and down by a hydraulic cylinder.
An apparatus for producing the thinly baked dried legumes food described above. (10) A conveyance member for placing and conveying dried beans,
10. The apparatus for manufacturing thin baked dried beans food according to claim 9, wherein the conveying member is made of a thin plate of a good thermal conductor and is provided so as to move in parallel to or in contact with the pressing surface of the lower pressing plate.