JPH06327399A - Frozen product of salted and boiled green soybean and its packaged product - Google Patents

Abstract

PURPOSE:To provide frozen products of salted and boiled green soybeans and packaged products thereof. CONSTITUTION:The frozen products of salted and boiled green soybeans having a salt taste in the thin skins of the soybeans, a salt taste permeated up to the centers of the soybeans, and a hardness of 0.3-0.6kg. The salted and boiled green soybeans are produced by blanching harvested fresh green soybeans in hot salt water and steam-blanching the soybeans, or by blanching the harvested fresh green soybeans in hot salt water, steam-blanching the soybeans, and treating the soybeans before or after the blanching treatments. The produced salted and boiled green soybeans are packaged with a green, blue or red-colored transparent packaging material. The frozen, salted and boiled fresh green soybeans enabling to eat the salted and boiled products of the just picked fresh green soybeans only by naturally thawing the products, and their packaged products can be provided. The fading of the fresh green color of the boiled green soybeans can be reduced by the color of the packaging material.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a frozen salted boiled edamame product and a packaged product thereof.

[0002]

2. Description of the Related Art Boiled green soybeans are usually distributed after being frozen after being blanched with hot water.
Therefore, when eating, it is common to reheat and then sprinkle with salt before eating. Ideally, boiled soybeans should be cooked as fresh as possible immediately after harvesting and then placed on the table immediately, but the distance between the production area and the consumption area, the difference in skill of the cooks, the short season period, etc. This is a bottleneck, and in reality it is difficult to eat delicious boiled soybeans.

Boiled soybeans seem to be a simple dish,
The cooking conditions must be subtly changed depending on the ripeness, variety, freshness, and handling amount of beans, and it is a cooked product that is difficult to finish deliciously and uniformly. Furthermore, the problem of frozen storage after boiling, for example maintaining a clean pale green, must also be solved.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a frozen salted boiled green soybean that can be eaten by simply thawing freshly pickled fresh green soybeans and a packaged product that can retain its green color. For the purpose of providing.

[0005]

DISCLOSURE OF THE INVENTION The present invention replaces the conventional blanching treatment with hot water with a combination of short-time blanching and steam blanching treatment in hot water, whereby the freshness of edamame, It can be frozen as it is without losing umami. When eating, you just need to thaw it naturally in a bag or with running water. It is salted properly and penetrates to the center of the beans. We can provide seasonal edamame that can be easily eaten anytime and anywhere.

In the method for producing salted boiled green soybeans, the degree of heating of the green soybeans depends on the sum of temperature and time. The higher the heating temperature and the longer the heating time, the more yellowish the color tends to be. Even if the heating temperature is low, the color tone deteriorates as the heating time increases. It is important to keep the heating to the minimum necessary in consideration of the hardness (texture) of beans.

[0007] When green vegetables are blanching, a phenomenon in which the green color is fixed vividly is observed, which is considered to be a result of a change in the existing state of chlorophyll due to thermal denaturation of chloroplast protein, which is accompanied by it. Absorption maximum is 683n
It can be seen that the wavelength shifts to the short wavelength side around m.

It has been reported that chlorophyllase acts to change chlorophyll into chlorophyllide during blanching, and it is said that the change in chlorophyll affects the change in color tone. However, as a result of examining the treatment such as blanching and the change of color tone, it was considered that the action of chlorophyllase was not related to the change of color tone at all.

That is, the change when blanched for 1 minute in boiling water was observed. Immediately after blanching, it was cooled with cold water to measure the color tone and the amount of chlorophyllide produced. As a result, blanching showed a bright green color change in appearance as compared to the fresh one. The measurement result of the color difference meter also showed that the dominant wavelength shifted to the short wavelength side of about 10 nm and was bluish, and that the color difference was 10 and a large change in color tone occurred.

Next, the change was observed when blanched in a 0.5% sodium chloride and 0.5% sodium bicarbonate solution. When blanched in a boiling solution for 1 minute using a 0.5% solution of sodium chloride and baking soda, a change in color tone was observed in which the green color became brighter than that of the raw one, but the one heated in water There was almost no difference, and addition of salts did not improve the color tone.

Further, the change when heated with hot water of 60 to 70 ° C. was observed. When the raw product was kept in warm water of 60 to 70 ° C for 5 minutes, which is said to be acted on by chlorophyllase, the appearance was in a state close to that of the raw product without being completely blanched. . Therefore, the display of the color difference meter showed a value close to that of the raw one, and the color difference was small. However, the formation of chlorophyllide was observed, suggesting that chlorophyllase acted in warm water.

The surface color was measured by observing the color tone of the green leaves with the naked eye and using a color difference meter Color Ace, Model TCA-I manufactured by Tokyo Denshoku Co., Ltd. The main wavelength and saturation were calculated from the CIE chromaticity diagram and displayed together with the lightness. Further, the color difference by the _Lab method was obtained and displayed as NBS unit.

As a result of examining the treatment such as blanching and the change in color tone, it is taught that the action of chlorophyllase has no relation to the change in color tone.
Therefore, the color tone changes vividly because the chlorophyll state changes due to the thermal denaturation of the chloroplast protein caused by blanching, and the shift of the dominant wavelength occurs.

Edamame is currently cultivated in most of the crane-type "2".
92 "and green light system" 305 ". The former is different in terms of cultivation because it has a good yield and a small number of pods, but it is said that the difference in the quality of the beans themselves is greater depending on the ripeness than between the varieties, and is usually suitable as frozen edamame. 75 after sowing
It may be one that has passed around the day and has the quality shown in Table 1.

[0015]

[Table 1]

[0016] When edamame becomes overripe, it becomes more yellowish, looks bad, the beans become hard, and the joints of the pods become weak, so that it is unsuitable for quality. Therefore, it can be seen that the slightly immature has less cracks in the sheath, has a good appearance, and is easy to heat.

Regarding the packaging material of frozen boiled green soybeans, transparent blue, red and green packaging materials are effective for retaining the green color of the green soybeans.
Edamame is generally weighed and packaged after harvesting, washing, blanching, cooling, freezing, and each treatment. When the factors that affect the color tone of edamame were examined, it was found that it changed depending on the color of the wrapping paper. Raw green soybeans at 100 ℃, 5
Green soybeans that had been heated and cooled for minutes were packed with various colored cellophane and stored at 5 ° C under a fluorescent lamp, and the results were measured after 2 days. .

[0018]

EXAMPLES The present invention will be described with reference to examples. The present invention is in no way limited by the examples. Example 1 Harvested and collected edamame beans are subjected to a first screening to remove unnecessary substances. Repeat the washing with water and perform the second sorting. The green soybeans that have been sorted out and infiltrated at a salt water concentration of 15 ° for about 3 hours are placed on a net conveyor and passed through boiling water for less than 1 minute, followed by steam blanching. Steam blanching has a temperature of 95
C. to 100.degree. C., 2 to 3 minutes to bring the product temperature to 85.degree. C. to 90.degree. If you eat immediately at this point, it is in a delicious state with a salty and umami flavor.

Further, the product temperature is cooled to 30 ° C. to 35 ° C. through cooling water having a pH of 7.2. Uniformize on a vibration conveyor and transfer to the freezing process. The frozen product has a salty taste when eaten as it is, and it is slightly hard after thawing and can be eaten as it is. Performs the third screening, weighs 400 g per bag
Bag in an amount of 500 g. When the frozen soybeans were eaten, they had a fresh flavor and salty taste, and had a good soft texture. The salt content of the edamame was measured and found to be 1%.
When the hardness was measured with a tablet hardness tester, it was max.
The average value was 0.5 kg, and the average value was 0.4 kg.

Example 2 The same blanching treatment and cooling treatment were carried out using the soybeans obtained in Example 1, which were not subjected to the infiltration treatment for 3 hours at a salt water concentration of 15 °. At this point there was a fresh flavor when eaten immediately. Then, this cooled edamame is salted water
After impregnating with salt water at 0 ° for 1 minute, it is leveled on a vibration conveyor, transferred to a freezing step, and packed in the same manner as in Example 1. When edible soybeans were thawed, they had a fresh flavor and salty taste, and had a good soft texture. The salt content of the edamame was measured and found to be 0.8%. Also, the hardness was measured to be max 0.4 kg, min 0.3 k
The average value was 0.32 kg.

Example 3 Using the soybeans that were not subjected to the salt water infiltration treatment in Example 1, the same treatment as in Example 1 was performed. When the soybeans obtained after thawing were eaten, they had the natural taste of the fresh beans themselves and had a soft texture. When the hardness was measured, it was max
The values were 0.6 kg, 0.4 kg min, and the average value was 0.52 kg.

Comparative Example In the same manner as in Example 3, the blanching treatment of the pretreated edamame was limited to the hot water treatment, and the hot water treatment time was 90 times.
Seconds. Thereafter, cooling and freezing treatments were carried out in the same manner as described above, followed by bagging.
When the soybeans obtained after thawing were eaten, they had the natural taste of fresh beans themselves, but had a slightly hard texture.
When its hardness was measured, it was max 1.2 kg, min
The average value was 0.8 kg and 0.9 kg. The hardness of raw edamame was max 2.8 kg, min 1.8 kg, and average value 2.46 kg.

Example 4 Fresh green soybeans were heated at 100 ° C. for 5 minutes and cooled, and then the green soybeans were packaged in various colored cellophane and stored at 5 ° C. under a fluorescent lamp, and the results were measured after 2 days. As a result, as shown in Table 2 (color of wrapping paper), the effect of suppressing the color tone by the color of wrapping paper is blue, red,
Green is excellent. Colorimetry is a color difference meter (Minolta
CR-200 type) L (brightness) a (+ is red, − is green) b (+ is yellow, − is blue) | b / a | is st
The value at the time of art is set to 1.0, and the rate of change over time is shown. The larger the value, the more yellowish and the smaller the value, the more greenish.

[0024]

[Table 2]

[0025]

EFFECTS OF THE INVENTION It is possible to provide a frozen salted boiled green soybean that can be eaten simply by naturally thawing freshly picked fresh green soybeans and a packaged product thereof. The color of the packaging material can suppress the fading of the bright green color of boiled soybeans.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification number Office reference number FI technical display location A23L 1/20 C 9281-4B A23B 7/06

Claims (5)

[Claims] 1. A frozen salted boiled edamame product having a soft feeling in which the thin skin of the beans has a salty taste and the saltiness penetrates to the center of the beans. 2. The salted boiled green soybean has a hardness of 0.3 kg to 0.6 k.
The frozen salted boiled green soybeans according to claim 1, which is in the range of g. 3. The frozen salted boiled green soybeans according to claim 1, wherein the boiled green soybeans are produced through a treatment process of blanching and hot blanching in hot water of salt water. 4. The salty taste according to claim 1, wherein the boiled soybeans are subjected to at least salt water immersion treatment before or after blanching and steam blanching in hot water. Frozen boiled soybeans. 5. A packaged product of the frozen salted boiled green soybeans according to claim 1, 2, 3, or 4 in a green, blue, or red colored transparent packaging material.