JPH0624478B2 - Boiled beans manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a method for producing boiled beans, more specifically, it can be stored for a long period of time and can be eaten as it is when used.
The present invention relates to a method for producing boiled beans that can be restored to a state in which it can be used for food in an extremely short time even if it is aged by long-term storage.

[Conventional technology]

Beans have been a favorite of people since ancient times and are one of the essential foods for diet. However, most of them are commercially available as dried beans obtained by removing the water content in beans up to about 15% by weight, and therefore when used as food, they require cooking steps such as reconstitution with water, simmering, and seasoning. Cooking time was long and it was inconvenient. On the other hand, boiled beans that have been boiled and softened to an edible state are difficult to be stored at room temperature for a long period of time because deterioration due to microorganisms rapidly progresses. Therefore, various methods have been proposed for storing edible cooked beans with a high water content at room temperature for a long period of time, and as a typical example, after water-absorbed beans are hermetically packaged in a container together with a liquid juice, There is a retort sterilization method in which a container is externally heated and sterilized. This method has been widely used for the preservation of meat, seafood, vegetables, etc.

However, when this retort sterilization method is applied to foods such as beans having a low thermal conductivity, the treatment conditions may have to be set to 100 ° C. or higher for 60 minutes or longer,
Depending on the type of beans, overheating may cause changes in color tone and texture, shape loss, and deterioration of flavor. Therefore, various attempts have conventionally been made to reduce the heating time for sterilizing beans. Examples of these attempts include a method of facilitating heat transfer to the center of the container by adopting a thin container such as a small can or a retort pouch as a packaging container, and heat transfer by allowing liquid juice to coexist in beans in the container. There have been proposed a method of promoting the method, a method of swinging the beans as the content by rotating the container to improve the heating efficiency, and the like.

The canning method is a high vacuum canning method, that is, a very small amount of liquid juice is allowed to coexist with solid food, and the pressure inside the can is set to 60 to 110 Torr in order to eliminate air having a heat insulating effect.
Alternatively, a method has been developed in which saturated steam with high latent heat is generated in the can during heat sterilization to accelerate the temperature rise of the solid food.

In addition, semi-cooked beans that can shorten cooking time at home have been developed in recent years, and the beans are made into a flat shape by biasing the beans by a physical treatment method to make it easier to absorb water, and the water content of the beans is set to about 26% by weight. The so-called boiled boiled beans are commercially available.

[Problems to be Solved by the Invention]

"Canned Food Lecture (II)" published by Japan Canning Association)
No. 5, pp. 384-389, among the conventional heat sterilization methods, a treatment method in which a large amount of liquid juice is made to coexist with beans is a water-soluble component in beans. There is a problem in that the liquid is dissolved into the liquid, the liquid juice becomes cloudy, and depending on the type of the bean, the bean is cracked to lose its commercial value, and the presence of the liquid juice increases the product weight.

On the other hand, in order to apply the high-vacuum canning method, a dedicated vacuum seamer is required as equipment, and since the inside of the can is strongly decompressed, it is necessary to select a can type or can material that can withstand external impact. However, it is impossible to use a large can or a plastic molded container as a matter of course.

In addition, a so-called "flexible pack product" in which a flexible plastic sheet typified by a retort pouch, an aluminum thin plate, or a bag body using a composite material thereof is used as a storage container.
In the production of, the pressure operation from the outside of the container is required to prevent the container from bursting during heat sterilization and subsequent cooling. Therefore, there is a problem that special equipment therefor is required.

Although various methods have been adopted in order to allow the boiled beans to be sterilized by heating and then circulated at room temperature for a long period of time after being packaged as described above, special equipment is used to prevent quality changes. Is required, the processing operation is complicated, and there are restrictions on the surface of the container to be used, and these are major obstacles to the above-mentioned boiled beans in a preservative packaging.

As described above, pre-cooked soybeans, pre-cooked beans and the like are commercially available as typical products of semi-cooked beans that can shorten the cooking time. However, the beans are flattened by being biased (made by Asahi Kasei Kogyo Co., Ltd., product name "early cooked soybeans", etc.)
As a matter of course, the shape is flat, and it has the appearance of a pressed barley, and becomes cracked beans, which is inferior in appearance. In addition, since it is hard and cannot be eaten as it is, it is necessary to restore the hot water for about 15 minutes in hot water as shown in Test Example 1 below. For soybeans with a water content of 26% by weight (such as Toraya Sangyo Co., Ltd., trade name "Boiled soybeans"), it takes about 20 minutes to restore water and 5% by weight of cracked beans. Appear.

[Means for Solving the Problems]

The purpose of the present invention is to reduce the processing time required for heat sterilization of boiled beans that does not contain sap, without using special equipment, good flavor and short restoration time, and long-term storability. It is to provide boiled beans having.

The present invention provides a container, a part of which is made of a non-permeable, microbial-impermeable, non-woven fabric, and stores beans which have a water content of 40% by weight or more from the opening of the container without pouring liquid juice. Thereafter, the opening is closed, and then heat sterilization is performed, which provides a method for producing boiled beans.

The non-woven fabric forming a part of the container in the present invention is made of ultrafine filament material,
It has innumerable pores that allow air and water vapor to pass through but impermeable to microorganisms. As such a non-woven fabric, a commercially available one can be used.

For example, polyethylene, polypropylene, and polyester are available, and are made of filaments having a diameter of about 1 to 2 μm obtained by the melt blow method or flash spinning method. Specifically, Asahi Kasei Corporation's "Microweb SBO 50P" is used. And the like can be used.

The container used in the present invention is not particularly limited, and is, for example, a bag-shaped, so-called “pouch” type container made of a flexible material, a concave container body, and a lid for closing the upper opening of the container body. Examples include the format composed of and. In the case of pouch type, nylon, polypropylene, polycarbonate, and other single-layer or laminated plastic sheets allowed by the Food Sanitation Act, as well as aluminum thin plates or their composites, resin-processed paper sheets, etc. . Furthermore, it is also possible to use a container having a Teflon finish on its inner surface when it is constructed as a container. In the case of the type composed of the container body and the lid, the constituent material of the container body may be tin, glass, ceramics, etc. in addition to the above-mentioned materials. The constituent material of the lid is preferably the plastic sheet or resin-processed paper as described above, which can be adhered to the container body by heat sealing, in terms of simplifying the sealing process.

In the container used in the present invention, in the case of a pouch type,
The vicinity of the opening formed in the upper part of the container is made of the above-mentioned non-woven fabric, and in the case of the form composed of the container body and the lid, a part of the lid is made of the above-mentioned non-woven fabric. It is preferable to avoid contamination of the non-woven fabric portion during heat sterilization of the beans, which is the content. The above-described method of forming the vicinity of the opening or a part of the lid body with a non-woven fabric can be performed by an appropriate means such as heat sealing.

The water content of the beans stored in the container must be 40% by weight or more. When using dried beans as a raw material, the dried beans are soaked in water for a certain period of time to absorb water to a predetermined water content. , It is necessary to use. When the water content in the beans is less than 40% by weight, Test Example 2 described later
As shown in, the flavor of boiled beans after retort treatment is not preferable, and it takes a long time to restore boiled beans stored for 6 months in a refrigerator at 5 ° C into boiling water and ripened. I can't get one.

Further, in the present invention, after the beans are stored in the container through the opening, the opening is closed. The opening is preferably closed by means such as heat sealing.

By the way, even if steam is generated from the beans stored in the container during the heat sterilization treatment, the pressure in the container does not become excessive because the steam flows out of the container through the non-woven fabric portion having air permeability, therefore, There is no risk of expansion deformation, rupture, etc. of the container. Especially when steam sterilization is performed using a retort or the like, the air inside the container flows out through the nonwoven fabric portion in the initial stage of heating and is replaced with saturated steam, so as shown in Test Example 3 below. In addition, the heating efficiency is improved, the required time is shortened, and the quality has the original flavor of boiled beans, which is superior to ordinary pouches and canning methods.

Air can flow in and out through the non-woven fabric portion between the inside and the outside of the container containing the heat-sterilized boiled beans, but the non-woven fabric is impermeable to microorganisms. Since the external microorganisms cannot invade the inside of the container and spoilage by the microorganisms does not occur, the boiled beans can be stored for a long period of time.

After the heat sterilization treatment, in order to prevent the inflow of air into the container, the non-woven fabric portion may be covered with an airtight coating, for example, an airtight plastic sheet. Of course, the coating with the airtight sheet may be performed after decompressing the inside of the container or after replacing the air inside the container with an inert gas such as nitrogen gas. Furthermore, it is possible to wrap the entire container with the above-mentioned airtight sheet, so-called "double wrapping" and place an oxygen scavenger, and in the case of a retort pouch type container, below the part where the nonwoven fabric is stuck. It is also possible to heat-seal the container again in step 1, so that the food product is completely sealed.

〔Example〕

Next, the present invention will be described in detail with reference to test examples and examples.

Test Example 1 Flat-shaped commercially available product name "early cooked soybean" (water content 13
% By weight, manufactured by Asahi Kasei Kogyo Co., Ltd., and the commercial product name "Haniboshi soybean" (water content 26% by weight, manufactured by Toraya Sangyo Co., Ltd.)
It is hard to eat as it is, and it is necessary to boil it in boiling water to soften and restore it.

Then, take out the above two kinds of beans from the bag and
Each was placed in a stainless steel ball containing boiling water, the time until the beans were sufficiently softened was measured, and the time was taken as the restoration time. At the same time, I examined the boiled appearance. On the other hand, the boiled soybean of the present invention obtained by the method of Example 2 described later can be eaten as it is even when left for about 1 month in the room,
The aged ones were stored at 5 ° C. for 6 months, and the restoration time, cooked appearance and the like were examined by the same method as above. The results are shown in Table-1
Shown in. As shown in Table 1, the boiled bean soybean obtained in Example 2 was stored at 5 ° C. for about 6 months, was restored by ripening for about 1 minute, had no cracked beans, and had a good texture and flavor. .

Test Example 2 1.0Kg of dried soybeans washed with water on a stainless steel ball and 20 ° C
Add 2.0 kg of tap water and soak it for a predetermined time to absorb water,
32.2 wt%, 37.9 wt%, 40.0 wt%, 42.6 wt%, 50.3 wt%, 52.1 wt%, 54.9 wt%, 60.8 wt% respectively
Soybeans with different water contents were obtained. 100 g of each of the resulting water-absorbed soybeans was charged into a transparent retort pouch composed of a piece of nonwoven fabric in the vicinity of the opening described in Test Example 3 below, and the upper opening of the container was closed by heat sealing. In addition, 1.0Kg of dried red beans washed with water in the same manner as above is dipped in and absorbed with water, respectively, 30.9% by weight, 33.8% by weight, 35.2% by weight, 38.3% by weight, 40.5% by weight, 45.5% by weight, 54.8% by weight, 55.3% by weight. Absorbent azuki beans having different water contents of 100% were obtained, and 100 g of each was filled in a transparent retort pouch having a piece of nonwoven fabric in the vicinity of the same opening as described above, and the upper opening of the container was pressure-sealed by heat sealing.

The container containing the water-absorbent beans was placed in a retort, treated at a retort kettle temperature of 110 ° C. for 70 minutes to boil and sterilize, cooled, opened, and taken out to examine the quality of each. If the storage condition was room temperature for about 1 month, it was possible to eat as it was.
The thing stored in a refrigerator at 6 ° C for 6 months showed a slight hardening phenomenon of flesh due to aging. Therefore, the above beans were put into boiling water, and the time until ripening and softening was examined to find the restoration time. The results are shown in Table-2 and Table-3. As shown in Table-2 and Table-3, beans having a water content of 40% by weight or more had a short reconstitution time and had a good flavor after retort treatment.

Test Example 3 Commercial retort pouch (manufactured by Toyo Seikan Co., Ltd., polyester / nylon / polypropylene, 100 × 180 m /
m, transparent standing type) A window-like opening of 20 cm ² is formed by cutting out on the upper surface of one side, and a piece of nonwoven fabric that is breathable but is impervious to microorganisms (made by Asahi Kasei Kogyo Co., Ltd., diameter 1-2 μm A polypropylene filament, product number SBO 50P) was applied by heat sealing to cover the openings.

From the top opening of the container thus obtained, the water content of 60
100% by weight of soybean was charged and the upper opening of the container was pressure-closed by heat sealing. On the other hand, as a control, a pouch and a canned can (No. 5 size) of the same kind as the above-mentioned retort pouch but having no window-like opening, and thus not including a non-woven fabric in the vicinity of the opening, each had a water content of 60% by weight. 100 g of 100% soybean was charged and sealed by a conventional method.

Each of the above-mentioned containers is placed in a retort, and the temperature inside the retort can is treated at 110 ° C, and the central temperature of soybeans is calculated by calculating the total heating time required for the botulinum bacteria to die, and measuring the time required for heat sterilization. did. The results are as shown in Table-4, the container according to the present invention has good thermal conductivity, it was found that the time required for heat sterilization can be shortened,
It was found that the meat quality and flavor after heat sterilization were also good.

Example 1 60 g of dried peanuts washed with water on a stainless steel ball and 20 ° C.
Weigh 200 g of tap water and soak it for 15 hours to get water content
104.4 g of Kinki bean with 51.1% by weight was obtained. Then, test example 3
A retort pouch to which the same non-woven fabric piece was pasted by heat sealing was filled with the above water-rehydrated Kintoki beans, and the upper opening of the container was closed by heat sealing. The container was placed in the retort and the retort can temperature of 110 ° C. was applied to the container for 70 minutes to obtain a fluffy and soft-flavored boiled soybean paste. On the other hand, it was possible to eat as it was even after one month passed in a 37 ° C. incubator after heat-sealing the portion below the portion to which the non-woven fabric was adhered.

Example 2 68.5 g of soybeans washed with water in a stainless steel ball and 200 g of hot water at 50 ° C. were weighed and immersed for 1 hour to obtain 101 g of soybean having a water content of 40.2% by weight. Next, a retort pouch to which the same non-woven fabric piece as in Test Example 3 was attached by heat sealing was filled with soybeans reconstituted with hot water, 1 g of powder broth and 0.4 g of salt, and the upper opening of the container was closed by heat sealing. Place the container in the retort and set the temperature inside the retort can at 110 ° C.
By treating for 0 minutes, seasoned soybeans having a soft and fluffy taste were obtained. On the other hand, this was sealed in the same manner as in Example 1 and a storage test was conducted in a room.
No abnormality in taste was observed even after a lapse of months.

Example 3 Lamicon cup (manufactured by Toyo Seikan Co., Ltd., laminated body of polyvinylidene chloride and polypropylene, outer diameter of mouth portion: 80)
m / m, mouth inner diameter 67.4 m / m, total height 69 m / m) are prepared, and polypropylene film (thickness 60 μm, 110 ×)
A part of 100 m / m) is cut out to form an opening of 2 cm, and a piece of a non-woven fabric (15 × 30 m / m) is heat-sealed in the same manner as in Test Example 3 to cover the above-mentioned opening, thereby forming a cup body. A flexible, heat-sealable sheet at the mouth of the cup was prepared.

On the other hand, 42 g of dried red beans washed with water on a stainless steel ball and 200 g of tap water at 20 ° C. were weighed and immersed for 15 hours to obtain 80 g of red beans having a water content of 55% by weight. This is charged into the above cup, and then using a heat sealer (TN204 type manufactured by Sunny Package Co., Ltd.), the above lid sheet is placed at 180 ° C. for 2 seconds under the above-mentioned dipping red bean storage cup. The opening was closed by heat sealing. This is placed in the retort, and the temperature inside the retort can is 70 ° C at 70 ° C.
By treating for a minute, boiled red beans having a soft and fluffy taste were obtained. The boiled red beans in a Lamicon cup were stored in a plastic package (size, width 15 cm x length 20 cm, material: polyvinylidene chloride-coated polypropylene 20 μm thick / polyester 15 μm thick / polypropylene 25 μm thick three-layer laminate), and then the opening of the bag It was able to be eaten as it was even after it was sealed and stored in the room for 1 month.

〔The invention's effect〕

According to the present invention, water-absorbed beans having a water content of 40% by weight or more can be stored in the above-mentioned container, and heat-sterilized without adding liquid juice and without requiring special equipment. It is possible. Further, after the heat sterilization treatment is completed, the beans are not deteriorated for a relatively long period of time even if the container is left at room temperature.

Furthermore, since it is not necessary to add sap, the original flavor of the food is not impaired, and the interior of the container and the heat sterilization atmosphere communicate with each other through the non-woven fabric portion, which shortens the processing time. Therefore, the deterioration of the flavor and the deterioration of the structure are reduced, and the time required for water swelling is short, which is very convenient.

Incidentally, it has been conventionally difficult to produce semi-dry type aseptic boiled beans because microbial contamination occurs during the drying treatment step, but according to the present invention, invasion of microorganisms from the outside after sterilization by heat sterilization Since the boiled beans can be dried while preventing the above, the above technical bottleneck can be eliminated.

Claims (3)

[Claims] 1. A liquid juice containing water-absorbed beans having a water content of 40% by weight or more is poured into a container, a part of which is made of a non-permeable air-permeable non-woven fabric of microorganisms, through the opening of the container. A method for producing boiled beans, characterized in that after storing without any treatment, the opening is closed and then heat sterilization is performed. 2. The method for producing boiled beans according to claim 1, wherein the container is formed of a flexible material into a bag shape. 3. The container according to claim 1, wherein the container is composed of a concave container main body and a lid for closing an upper opening of the container main body, and a part of the lid is made of non-woven fabric. A method for producing boiled beans according to the description.