JPS602782Y2 - Bean sweets with added vitamin C - Google Patents
Bean sweets with added vitamin CInfo
- Publication number
- JPS602782Y2 JPS602782Y2 JP1982066808U JP6680882U JPS602782Y2 JP S602782 Y2 JPS602782 Y2 JP S602782Y2 JP 1982066808 U JP1982066808 U JP 1982066808U JP 6680882 U JP6680882 U JP 6680882U JP S602782 Y2 JPS602782 Y2 JP S602782Y2
- Authority
- JP
- Japan
- Prior art keywords
- vitamin
- bean
- bag
- sweets
- added vitamin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Description
【考案の詳細な説明】 この考案はビタミンＣを添加した豆菓子に関する。[Detailed explanation of the idea] This invention relates to bean sweets to which vitamin C is added.
従来、ビタミンは人間の健康上必須の栄養素であり、特
にビタミンＣは風邪の薬効もあると言われている。Conventionally, vitamins are essential nutrients for human health, and vitamin C in particular is said to have medicinal effects on colds.
又、一方ビタミンＣは自己酸化により相手を還元させる
作用があり、そこで、考案者はこれらビタミンＣの特徴
に着眼し、フライ等の油処理するピーナツ等の豆菓子の
前処理にビタミンＣを添加することにより、加熱工程中
に起こる着色を抑制し、清涼感のある酸味を呈した、美
味しく、スポーツ食品として好評を得られるビタミンＣ
を添加した豆菓子を提供するものである。On the other hand, vitamin C has the effect of reducing its counterpart through self-oxidation, so the inventor focused on these characteristics of vitamin C and added vitamin C to the pretreatment of peanuts and other bean confections that are processed in oil for frying. By doing this, the coloring that occurs during the heating process is suppressed, and vitamin C has a refreshing sour taste, making it delicious and popular as a sports food.
The purpose is to provide bean confectionery with added .
以下、この考案の一実施例を図面に従って説明すると、
Ｌ−アスコルビン酸等のビタミンＣを適当量含有した処
理液１に数分間浸漬したピーナツ等の豆類２をフライに
し、前記ビタミンＣの含有量に応じた容積の、酸素透過
性の少ない合成樹脂製袋３に包装するものより構成され
る。An embodiment of this invention will be described below with reference to the drawings.
Pulses 2 such as peanuts are soaked for several minutes in a treatment solution 1 containing an appropriate amount of vitamin C such as L-ascorbic acid, and then fried. It consists of the items to be packaged in the bag 3.
尚、ビタミンＣ（Ｃ６Ｈ８０６（Ｌ−アスコルビン酸）
）８０ｇ＋袋中の酸素１／２０２ （２２，４／／２）
酸化型ビタミンＣ（ＣｓＨｅＯｅ （酸化型アスコルビ
ン酸）〕十氷水Ｈ２０）となり、ビタミンＣ８０ｇは酸
素を１１．２ｆ還元する能力があり、これは空気５６ｆ
に含有される酸素量である。In addition, vitamin C (C6H806 (L-ascorbic acid)
) 80g + oxygen in bag 1/202 (22,4//2)
It becomes oxidized vitamin C (CsHeOe (oxidized ascorbic acid)) (juice water H20), and 80g of vitamin C has the ability to reduce oxygen by 11.2f, which is equivalent to 56f of air.
is the amount of oxygen contained in
即ち、−袋中にビタミンＣ１ｇを含有するように設計す
ると、計算上袋中の空気量は７００ ｃｃまでならば酸
素量をゼ用こまですることができる。That is, if the bag is designed to contain 1 g of vitamin C, if the amount of air in the bag is calculated to be up to 700 cc, the amount of oxygen can be reduced to zero.
また、脅威樹脂製の袋３は望ましくはＫＯＰ袋がよい。Further, the bag 3 made of plastic resin is preferably a KOP bag.
ＫＯＰ袋とは、二軸延伸したポリプロピレンフィルムに
ポリ塩化ビニリデンをコーティングしたフィルムを素材
とした袋であり、この素材の特徴は、透明度に優れ、内
容物がきれいに見え、特に水分、酸素の透過性が少なく
、ヒートシール性に優れ、低温に強く、ピンホールが出
来難く、価格も比較的安価である。A KOP bag is a bag made of biaxially stretched polypropylene film coated with polyvinylidene chloride.The characteristics of this material are excellent transparency, allowing the contents to be clearly seen, and particularly high permeability to moisture and oxygen. It has low heat sealing properties, is resistant to low temperatures, does not easily form pinholes, and is relatively inexpensive.
この考案によると、包装袋３の容量に応じて予め計算さ
れた量のビタミンＣを豆菓子に含有させることにより袋
中の酸素濃度を１％以下にし、好気性菌の繁殖を抑制で
き、貯蔵安定性の優れた品質を需要者に提供でき、フラ
イ等の油処理の前にビタミンＣを添加するため加熱工程
中に起こる着色を抑制でき、色の淡い商品となり、購買
意慾の増大を図り、しかも清涼感のある酸味を呈し、美
味しく、又、栄養価に優れる等の効果を奏する。According to this invention, by incorporating vitamin C into the bean confectionery in an amount pre-calculated according to the capacity of the packaging bag 3, the oxygen concentration in the bag can be reduced to 1% or less, suppressing the growth of aerobic bacteria, and storing We can provide customers with highly stable quality, and since vitamin C is added before oil processing such as frying, we can suppress the coloring that occurs during the heating process, resulting in a product with a lighter color, which increases the desire to purchase. Moreover, it has a refreshing sour taste, is delicious, and has excellent nutritional value.
第１図はこの考案の一実施例を示す斜視図、第２図はこ
の考案の一実施例を示す断面図である。
１・・・・・・ビタミンＣを含有した処理液、２・・・
・・・豆類、３・・・・・・袋。FIG. 1 is a perspective view showing an embodiment of this invention, and FIG. 2 is a sectional view showing an embodiment of this invention. 1... Treatment liquid containing vitamin C, 2...
...Beans, 3...bags.
Claims (1)
理液１に数分間浸漬したピーナツ等の豆類２をフライに
し、前記ビタミンＣの含有量に応じた容積の、酸素透過
性の少ない脅威樹脂製の袋３に包装することを特徴とす
る、ビタミンＣを添加した豆菓子。Pulses 2 such as peanuts are soaked for several minutes in a treatment solution 1 containing an appropriate amount of vitamin C such as L-ascorbic acid, and then fried. A bean confectionery containing vitamin C, characterized in that it is packaged in a bag 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1982066808U JPS602782Y2 (en) | 1982-05-07 | 1982-05-07 | Bean sweets with added vitamin C |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1982066808U JPS602782Y2 (en) | 1982-05-07 | 1982-05-07 | Bean sweets with added vitamin C |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58167585U JPS58167585U (en) | 1983-11-08 |
| JPS602782Y2 true JPS602782Y2 (en) | 1985-01-25 |
Family
ID=30076658
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1982066808U Expired JPS602782Y2 (en) | 1982-05-07 | 1982-05-07 | Bean sweets with added vitamin C |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS602782Y2 (en) |
-
1982
- 1982-05-07 JP JP1982066808U patent/JPS602782Y2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58167585U (en) | 1983-11-08 |
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