JPS5948620B2 - How to make boiled beans - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing boiled beans by seasoning with carbohydrates.

First, a conventional method for producing boiled beans will be explained.

In the first step, raw materials for boiled beans made by Taisho Kintoki, Tezukai, Marohatsu, and Garupanso are subjected to wind power and a sieve, and are sorted based on the weight and volume of the beans, the degree of fruiting, and a certain grain size.

In the second step, a certain amount of the selected raw material is washed with clean water.

In the third step, the washed raw material is immersed in water for about 8 to 15 hours in a container containing a softening agent such as baking soda or phosphate to swell.

After soaking in water, the material is dehydrated, washed with water, and the swollen material is drained.

In the fourth step, the raw material is softened by boiling at 95° C. to 100° C. for about 10 to 30 minutes in a pot to which a softening agent such as baking soda is added.

In the fifth step, the boiled beans are washed with water to remove soluble impurities.

In the sixth step, the boiled beans are heated in a pot containing phosphate for 2 to 3 minutes to remove the scum, and then washed with water.

In the seventh step, the boiled beans are heated for 10 to 20 minutes in a pot containing 60 to 70% sugar solution at 95° to 100° C. for primary seasoning, and then the sugar solution is drained.

In the eighth step, secondary flavoring is performed again in the pot containing 60% to 70% sugar solution.

In the ninth step, after the second seasoning in the eighth step, the boiled beans are left to stand in the sugar solution in the pot for about 12 to 18 hours to perform immersion in the sugar solution.

In the 10th step, the boiled beans soaked in the sugar solution are taken out of the pot and drained, thereby completing a boiled bean product with a sugar content of 50 to 60°.

In the 11th step, a specified amount of the completed boiled bean product is injected into a transparent resin bag or the like and sealed and packaged.

However, in the conventional production of boiled beans mentioned above, in order to increase the shelf life, the first seasoning is heated in a 60-70% sugar solution, and then the second seasoning is done in the same 60-70% sugar solution in the next step. After seasoning, the beans are immersed in a 60-70% sugar solution for 12-18 hours, so the finished boiled beans have a sugar content of 50-60° and contain a large amount of sugar.

However, in modern diets, foods containing large amounts of sugar tend to be rejected for health reasons, so this method of producing boiled beans does not meet demand.

In addition, it takes a lot of time to complete the product, resulting in high costs, and because the boiled beans have a high moisture content, even if you consciously increase the sugar content, the storage stability does not improve. there were.

The present invention was made to solve these problems, and by lowering the moisture content, long-term storage is possible, the sugar content can be kept as low as possible, and the production time is shortened. To provide a method for producing boiled beans which can be shortened to reduce costs, and which can be flavored as desired by each person at the time of use and can be enjoyed in a short time.

The present invention will be explained in detail below.

Note that the manufacturing method from the first step of sorting the raw materials used for boiled beans to the sixth step of removing the scum is the same as the conventional method, and the explanation will be omitted.

As mentioned above, in the 6th step, the boiled beans were removed and washed with water, and in the 7th step, they were steamed at 95°C to 100°C for about 10 to 20 minutes in a pot containing 20 to 30% sugar solution. While cooking, add salt and other seasonings for primary seasoning.

In the eighth step, the boiled beans that have undergone the primary seasoning are taken out of the pot and drained.

In the ninth step, the boiled beans after draining are pressurized, depressurized and heated.
Cooling is placed inside a vacuum cooler that can be selectively operated, and heated by high pressure steam at 100°C to 105°C.
Steam for 0 minutes.

In the 10th step, by switching the operation, the inside of the machine is immediately changed to Hg4.
By reducing the pressure to 00 to 500 m/m and lowering the boiling point of water evaporation to rapidly lower the water content of the boiled beans through self-evaporation, the internal structure is A boiled bean product that has become porous and has a reduced moisture content is completed.

In the 11th step, the finished boiled bean product is poured into a specified amount into a simple container such as a tray or cup and sealed, or into a transparent bag made of nylon or polyethylene under vacuum or heat sterilization and sealed, or Packaging is performed by pouch packaging under pressure and heat sterilization in a retort, and finishing sugar solution and seasoning liquid are enclosed in the container or bag.

Through the production process described above, the boiled beans are flavored with the minimum necessary sugar content, but have a low moisture content, so their shelf life can be improved.

Consumers can not only use the sugar solution and seasoning solution included with the product to season the beans to suit their individual tastes, but the boiled beans are porous and can be flavored easily and quickly in a short heating time, allowing them to enjoy warm boiled beans. You can enjoy it.

As explained above, the present invention involves adding a softener to boiled beans that have been swollen in advance, steaming them to remove soluble impurities, and then adding a sugar solution with a concentration of 172 to 1/3 that of normal boiled beans. After first seasoning with a seasoning liquid and steaming, the pressure is immediately reduced to rapidly reduce the moisture content of the boiled beans through evaporation, and at the same time, the internal structure becomes porous by removing the latent heat of vaporization from the boiled beans through cooling. Boiled beans with a low moisture content can be produced, allowing for long-term storage, and the sugar content can be kept as low as possible, meeting the consumer's tendency to separate from sugar.

In addition, the production time is greatly shortened by eliminating the secondary flavoring and sugar solution dipping steps, which reduces costs.Additionally, any flavoring can be added easily and quickly after sales, which helps meet diversified consumer tastes. It has the effect of giving satisfaction to people.

Claims (1)

[Claims] 1. The boiled bean raw material, which has swelled and softened in advance, is heated with additives and seasonings to give it a weak primary flavor, steamed, and then immediately depressurized to reduce the water content by evaporation, and the boiled beans are vaporized by cooling. A method for producing boiled beans characterized by making the internal structure porous by removing latent heat.