KR20000019145A - Bean for instant boiling rice therewith and preparing method thereof - Google Patents

Abstract

PURPOSE: A bean is prepared with which rice is boiled instantly. CONSTITUTION: Provided is characterized by pressure-thermal conditioning a bean at 121-130 deg.C to give the bean having 20- 50 % of moisture content. Thus, the bean is washed and immersed for 20- 40 minutes to adjust 60- 70 % of moisture content. Obtained bean is vacuum-wrapped using triple laminated film of polyester/nylon/polypropylene or double laminated film of polyester/polypropylene or nylon/polypropylene. The wrapped bean is water balanced, sterilized, heat treated, and rapidly cooled to give the instant bean.

Description

Instant cooking rice beans and its manufacturing method

The present invention relates to a ready-to-eat rice beans and a method for producing the same, so that the convenience of cooking by mixing the beans directly with rice.

In general, soybeans contain various functional substances in addition to good nutrients such as high quality protein and high unsaturated fatty acid ratio. Typical functional substances of soybean are dietary fiber, oligosaccharide, isoflavone, phytic acid, trypsin inhibitor, saponin, Soy protein and its hydrolysates, vegetable sterols and phenolic compounds have been reported. In addition, the value of soybeans is rapidly increasing with the recent announcement that soybeans lower blood cholesterol levels and have various anti-cancer and anti-cancer effects such as heart disease and liver disease.

In spite of the nutritional excellence, soybeans are not expanded and consumption is greatly reduced because of the hassle of mixing soybeans or mixing them with rice for a long time in order to cook with rice.

Therefore, the development of instant rice beans that can be cooked easily is expected to significantly increase the consumption of beans. Similarly, in the case of barley, barley, wheat flour, etc., which were developed to increase digestibility and ease of cooking, were developed and distributed, which brought about a great change in the consumption of barley.

Beans have different physicochemical properties and different cooking time. In particular, the cooking time varies greatly depending on the waterproofing of the soybean shell and the internal curing during storage or the shape of the internal tissue. Soybeans, black beans, and red beans are difficult to cook (hard-to-cook legumes). ) Has been reported.

A domestic and international study on quick cooking to shorten the cooking time of soybeans and soybeans.Addition of salts such as NaHCO _3, NaHSO _3, polyphosphate, and EDTA to the dipping solution before heat treatment (Food Science Journal 15 (3)) , Soybean Digest 31 (3)), a method of softening by pressurized steaming after treatment with urea or sodium carbonate (Japanese Patent Publication No. 07-177860) has been reported, such as irradiation, cell wall enzyme treatment, pressure cooking, peeling method, etc. Although this was attempted, it was not connected to processed products, and the invention was applied to package soybeans and irradiated gamma rays in a similar field to shorten the cooking and processing time and to give pest control effect (Korean Patent Publication No. 95-30853). Soybean product (Japanese Patent Publication No. 07-111863) that improves the texture by dehydration by heating with sugar alcohol after heating, alpha swelling of rice and soaked in additive solution Although a method of manufacturing fast-cooked rice (Korean Patent Publication No. 89-007664) has been published that has lost the cohesion between rice grains and developed in a packaged form, they have the convenience, palatability, and shelf life of mixing beans with rice to enable cooking. In terms of the effect was not expected much.

Therefore, the present invention is to produce a ready-to-eat soybean processed product that can increase the convenience for cooking can be instant mixing by mixing with rice as a rice through a variety of pre-treatment method, and at the same time can increase the palatability and shelf life.

The present invention has been invented in view of the above-described circumstances, and the cooking speed of the rice is different from the cooking speed of the beans, so that the inconvenience of immersing the beans for a long time in advance is improved so that cooking is possible by mixing immediately with rice. Its purpose is to provide instant cooking beans and its manufacturing method.

A feature of the present invention is to develop soaked soybeans as a medium moisture product by applying a process that can be subjected to heat treatment at the same time as the retort sterilization, and for this purpose, no drip phenomenon occurs in the package after the retort sterilization. It is to have a moisture content control and heat treatment process.

1 is a manufacturing process chart of instant cooking beans according to the present invention.

The ready-to-eat bib beans prepared by the manufacturing method of the present invention are about 30% water, and after being cooked with rice again, they become more than 60% water soybeans, so they are easy to ripen when cooked by a limited amount of water and heat rather than a fully ripe state. It can be said to be an intermediate product made.

The present invention for achieving the above object is characterized in that the instant cooked cooked under steam at 121 ℃ to 130 ℃ while the water content of 20 to 50%.

In addition, the present invention is a method for producing instant cooked rice beans are selected from the beans to be used as rice beans as a raw material and the process of sorting and washing the rice beans to wash the raw material; A water content adjusting step of adjusting the water content of the beans which have been selected and washed under the rice beans; Packaging and sealing process to seal the beans after the moisture content control process by vacuum-packing with PET (polyester-based) / Nylon / CPP (polypropylene-based) triple laminated film or PET / CPP or Nylon / CPP double laminated film and; A water balance process of water equilibrating the packaged beans; After the water balance process is characterized by consisting of a retort sterilization and rapid cooling process by sterilizing heat treatment soybean.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a manufacturing process diagram of the instant cooking rice beans according to the present invention, in the selection process and washing process of the rice beans picked so as not to be mixed with beans, decayed soybeans and foreign substances in the beans used as the rice, foreign matters on the surface of the selected soybean material In order to minimize the peeling of the soybeans, spray washing is performed with a weak water pressure.

Next, in the moisture content control process, the moisture content of the beans in the final product is adjusted to be in the range of 20 to 50%. To do this, put the washed beans in a reticular container (sieve) and soak for 20 to 40 minutes until the water absorption reaches 60 to 70%, and immediately take out the container and drain the water.

After that, retort sterilization is possible in the packaging and sealing process, and PET / polyester based multilayer film or PET / CPP or nylon / CPP double laminated film having moisture resistance and gas barrier properties. After packing in a vacuum, it is sealed under a vacuum degree of 100 to 500 mmHg.

Subsequently, in the moisture equilibrium process, the packaged beans are equilibrated at low temperatures of 10 ° C. to 20 ° C. for 3 to 7 hours, so that glass defects do not occur in the package after sterilization, so that the appearance defects of the bean surfaces do not appear. do.

Then, in the retort sterilization and rapid cooling process, sterilization heat treatment is performed for 10 to 40 minutes at 121 ℃ to 130 ℃ based on a package of 80 g of soybeans, and then rapidly cooled so as to produce ready-to-eat soy products in an instant moisture form as a finished product.

Next, an embodiment of the present invention will be described.

Example 1

Moisture Content Control Test

Mix the rice under the rice with the rice to show the characteristics of the ripe and soft bean rice when cooked according to the basic cooking method of the rice standard, and control the moisture content so that the glass phenomenon does not occur in the package after the retort sterilization The process was needed.

Therefore, after retort sterilization of soybeans with different moisture content by varying soaking time of soybeans, the water content, water separation phenomenon during storage, texture and quality when cooked with soybean rice were investigated and the results are shown in Table 1 below.

Effect of Soaking Time and Moisture Content on Soybean Quality after Retort Sterilization (121 ℃, 20min) (immersion temperature 15 ℃) Item Treatment period by immersion time 15 minutes 30 minutes 1 hours 2 hours 4 hours 6 hours 12 hours Water content (%) 21.0 29.1 34.5 42.1 48.5 54.9 60.9 Moisture glass after retort none none none none none has exist has exist Exterior of retorted soybean Good Good Good Good Cortical damage Cortical damage Cortical damage Hardness after cooking of retorted soybeans (g) 1778.6 1498.1 1290.7 1102.6 988.4

As can be seen from Table 1, when the soaking time of the soybean is more than 6 hours, there is a phenomenon that moisture is accumulated on the bottom of the wrapping paper, and the glass of water is used when the soybean is subjected to heat treatment to hydrate, and the excess moisture remaining is released. It is estimated that the rate is about 50%. The larger limiting factor than the water separation was the breakage of the shell, and the soaking for more than 4 hours resulted in many peeled beans and crushing after heat treatment. The hardness of the retort-treated soybeans mixed with rice was immersed for 30 minutes and the hardness of 29-30% water content was similar to that of soybeans cooked directly in the pressure cooker (1492.8g).

After different soaking time, retort sterilization of soybeans with different moisture content was carried out for sensory test of soybean rice and the results are shown in Table 2.

Sensory Evaluation of Post-cooking Quality of Retort Sterilized Soybeans by Soaking Time Item ¹⁾ Regular soybean rice ²⁾ Treatment (Retort Sterilized Soybeans by Soaking Time) 15 minutes soaking 30 minutes soaking 2 hours immersion 4 hours immersion Appearance of beans 2.6 ^c 7.2 ^a 5.1 ^b 4.1 ^bc 2.8 ^c Black Bean Color 2.2 ^c 6.8 ^a 5.3 ^ab 4.5 ^b 4.7 ^ab Hardness 7.0 ^a 4.5 ^b 4.5 ^b 3.1 ^bc 2.0 ^c Ripeness 4.2 ^d 5.4 ^c 5.9 ^c 7.2 ^b 8.6 ^a Comprehensive Preference 5.7 ^c 6.8 ^b 7.3 ^ab 7.9 ^a 8.3 ^a

1) Non-compartmental scale evaluation method (11cm line), no significant difference in 95% confidence range between treatments with the same alphabet.

2) Bean rice cooked after 12 hours immersion at room temperature

In general, the quality of soybean rice cooked immediately without soaking after retort treatment was superior to that of rice cooked after 12 hours soaking at room temperature. The appearance of soybeans was relatively good up to 2 hours of soaking, but rapidly deteriorated thereafter. The color of black soybean became softer with longer soaking time, but retort soybean rice had a clearer black color and higher score than that of normal soybean rice. Hardness and ripeness were evaluated for the texture of soybeans. Retort bean rice was more ripe and softer than normal soybean rice, and the hardness was very low as the pre-soaking time was longer. The overall preference tended to favor fully ripened and spread soybeans, but there was no significant difference between 30-minute soaking and 2-hour and 4-hour soaking. Considering the glass texture of the retort soybean rice and the appearance of the product and the appearance of the product, the immersion time was 30 minutes because the moisture content was about 30%.

After soaking for 30 minutes so that the water content is 30% and packing and immediately heat treatment, soybean grains stick together, the quality of the product was greatly degraded. In order to prevent this, it was important to equilibrate the contents after packaging and heat treatment for more than 5 hours so that the free water on the surface of the bean evenly penetrates inside the bean.

Example 2

Heat treatment process setting test

The soybeans treated with different heat treatment conditions with boiling, atmospheric pressure, and pressure cookers were compared with rice when they were cooked and the results are shown in Table 3.

Boiling treatment required more than 3 hours for the beans to fully ripen and was found to be unsuitable for pretreatment because the appearance was severely damaged such as large loss of solids and peeling. Atmospheric steam treatment was performed using a steam of 95 ~ 100 ℃ degassing. Since soaking was required to treat the beans at atmospheric pressure, the soaking was done by varying the soaking time to 30 minutes to 14 hours and then soaking the beans. The difference between the time of atmospheric steam increase was small and the effect of the time before the increase of steaming was significant. The soaking of soybean with rice was required for more than 8 hours of immersion and steam treatment for 20 minutes. When steaming for more than 20 minutes, the black cow was discolored severely, and after cooking, the taste of beans was not enough.

Comparison of Characteristics of Soybean Cooked after Heat Treatment Process Processing level per 100g Characteristics Boiling 5 minutes to 200 minutes -Beans do not ripen well by boiling process-Poor appearance, such as large loss of solids and peeling Atmospheric pressure Treatment in the range of 4 to 40 minutes -The difference according to the pressure increase time is small and the effect of the dipping time before the increase is big.-After 8 hours of immersion, it is necessary to process the pressure increase for more than 20 minutes. Pressurized steam Treatment in the range of 4 to 40 minutes Proper texture for 20 minutes at -121 ℃-30 minutes before pressure increase

Pressurized steam treatment conditions were set at 121 ° C. (15 lb / cm 2) and 130 ° C. (25 lb / cm 2), and were tested at a treatment time of 10 minutes to 90 minutes. The treatment at 130 ° C. showed that the green color of the cotyledon of the frost was severely discolored, and it was judged to be excessive heat treatment because black soybeans did not dissolve when cooked. Therefore, the retort temperature was fixed at 121 ° C and the sterilization time was changed to evaluate the product quality. The results are shown in Table 4.

Sensory Evaluation of Post-cooking Quality of Soybean by Retort Sterilization (121 ℃) Time Item ¹⁾ Regular Bean Rice ²⁾ Treated bowl (soybean rice by retort sterilization time after soaking for 30 minutes) 20 minutes retort 30 minutes retort Appearance of beans 2.6 ^b 5.1 ^a 5.5 ^a Black Bean Color 2.2 ^b 5.3 ^a 5.5 ^a Hardness 7.0 ^a 4.5 ^b 3.3 ^b Ripeness 4.2 ^c 5.9 ^b 6.8 ^a Comprehensive Preference 5.7 ^b 7.3 ^a 8.0 ^a

1) Non-compartmental scale evaluation method (11cm line), no significant difference in 95% confidence range between treatments with the same alphabet.

2) Bean rice cooked after 12 hours immersion at room temperature

Only the ripeness of the two treatments was significantly different and the other characteristics were similar. After soaking for 12 hours at room temperature, both treatments were evaluated as superior to the cooked rice. Since there was a difference in the degree of ripening, the hardness of the soybean was 2194.5g, the 20 minutes were 1498.1g and the 30 minutes was 1100.1g. Compared with the hardness of beans cooked directly in the pressure cooker (1492.8g), 20 minutes of treatment at 121 ° C can provide excellent texture of soybeans, so the retort sterilization time is estimated to be 20 minutes. Since the heat treatment time is based on the individual packaging of 80g soybean, the sterilization heat treatment time should be adjusted accordingly when the packaging capacity is increased. The product dried after the heat treatment was poorly restored during cooking, so it was unsuitable for instant cooking under rice products, and it was applied to the fully packaged soybeans by applying steam treatment to the retort sterilization and being subjected to heat treatment at the same time. The development of the product is a feature of the present invention.

Example 3

Quality of Instant Cooked Soybean According to Insulation after Cooking

Since retort beans prepared for the purpose of instant cooking are subjected to two heat treatments when ingested with soybean rice, it was tested whether there is a possibility that the quality deteriorates rapidly during the warming process after cooking.

After soaking for 12 hours, the quality change was evaluated while keeping the soybean rice cooked with an electric rice cooker using normal soybean rice cooked with an electric rice cooker and retort beans for instant cooking. In general, the soybean rice is more off-flavor than in the warming process than the rice and the off-flavor appears from the 24 hours of warming, and is bad enough to eat for 48 hours warming. This phenomenon was similar to normal soybean rice and instant cooking retort soybean rice, but the quality change was not more severe in retort soybean rice. Table 5 shows the result of comparing the quality of soybean rice cooked with normal soybean rice and retort bean after keeping for 24 hours.

Sensory Quality and Hardness of Soybean Rice Warmed for 24 Hours after Cooking Item Regular bean rice Instant Cooking Bean Rice Sensory Evaluation Method ¹⁾ Black bean color tastes 5.0 ^b 5.8 ^a 4.8 ^a 5.8 ^a 5.1 ^a 6.6 ^a 5.5 ^a 5.6 ^a 5.8 ^a 5.8 ^a Texture Measurement Hardness before insulation (g) Hardness after insulation (g) 2194.5 ^a 1984.9 ^a 1498.1 ^b 1909.2 ^a

1) Noncompartmental scale evaluation method (11cm line), no significant difference in 95% confidence range between treatments with the same alphabet

The sensory quality was similar to that of normal soybean rice when warmed with cooked soybean rice for 24 hours. There was no significant difference in off-flavor occurrence, the largest limiting factor of warm soy rice, and there was no significant difference between the two soy rice. Soybean rice cooked with ready-to-eat beans for 24 hours after the warmed up tissue after a bite or water evaporation is measured by a texture measurer is shown in Table 5 above. Normal soybean rice was slightly decreased to 1984.9g after warming at average hardness of 2194.5g, but there was no significant difference. The instant cooked soybean rice was slightly hardened to 1909.2g after warming at an average hardness of 1498.1g. The increase in hardness was due to moisture evaporation, which was presumed to be due to the poor water retention of the beans in soybean rice.

Example 4

Storage test of the product

Quality change and microbial stability during storage were tested by accelerating and storing retort sterilized undercooked beans under pretreatment for 60 days at 37 ° C. The results are shown in Table 6 below.

Soybean is a food with a high fat content of 17-18%, so it was investigated by analyzing peroxide value of lipid loss during accelerated storage. The peroxide value was not significantly increased because of the oxygen blocking effect of the packaging material. After an initial storage of 4.26 to 60 days, it slightly increased to 5.53, but the absolute value was very low, indicating that lipid oxidation did not progress. The microbial decay was very stable during the storage period, and no aerobic common bacteria were detected and E. coli was not grown at all. Therefore, the storage temperature of 37 ℃ is a good temperature for the growth of microorganisms, but the retort sterilization treatment at 121 ℃ for 20 minutes was found to be a sufficient condition to inhibit the microbiological deterioration of the sample during the long-term distribution process.

As a result of sensory evaluation on the effect of soybeans for storage of ready-to-eat beans, it was pointed out that the ripe odor of soybeans decreased compared to the control. This difference was greater at the 40 days of storage. Taste and texture of storage did not show a significant difference, although the score was lower. The overall preference decreased by 40 days, after which there was little change.

Changes in Quality of Instant Cooked Soybeans During Storage storage duration Initial value 20 days storage 40 days storage 60 days storage Physicochemical analysis Moisture content (%) Peroxide value (meq / kg) 29.84.26 28.94.37 27.15.00 23.85.53 Microbial test total bacteria (cfu / g) E. coli (dog / g) Voice Voice Voice Voice Sensory evaluation (9-point method) 9.0 ^a 9.0 ^a 9.0 ^a 9.0 ^a 7.8 ^a 8.0 ^ab 6.8 ^b 6.8 ^b 6.5 ^b 7.6 ^a 6.4 ^c 6.3 ^bc 6.1 ^b 5.5 ^b 5.5 ^b 6.6 ^bc 5.3 ^c 5.1 ^b 4.8 ^b 5.3 ^b Texture Hardness (g) 1659.7 ^b 2007.3 ^b 2574.6 ^a 2634.4 ^a

The hardness measured by the texture gauge showed an increasing pattern, which was judged to be due to the effect of moisture evaporation during storage. The hardness increase due to storage was significantly different from the control group after 40 days of storage, and the moisture content of soybean was also significantly decreased after 40 days.

As a result, the shelf life of the best ready-to-eat beans is 30 days based on the worst condition, 37 ℃, and 20 days if it is difficult to limit, which is based on the annual average temperature of 12.5 ℃ in Korea. In other words, it corresponds to 5 months.

In spite of nutritional excellence, consumption of soybeans is not expanded and it is greatly reduced because of the hassle of mixing soybeans or mixing them with rice for a long time in order to cook with rice. In the age of rapid industrialization and nuclear family as in modern times, cooking and processing of foods will be ignored by consumers if they do not have convenience and health orientation. The instant cooked rice beans developed by the present invention is an intermediate state product which is easy to cook when cooked by 30% moisture and pressurized cooker, which can be cooked by mixing with rice and maintaining quality for 5 months. It is a product, the present invention will be able to increase the consumption of soybeans and contribute to the public health by providing a ready-to-cook rice beans and a manufacturing method thereof for improving convenience, palatability, shelf life.

Claims (6)

Soy products for instant cooking, characterized in that the water content of 20 to 50% and heat-treated at 121 ℃ to 130 ℃. A step of sorting and washing the bottom beans by spraying the raw materials by selecting the beans to be used as the bottom beans; A water content adjusting step of adjusting the water content of the beans which have been selected and washed under the rice beans; Packaging and sealing process to seal the beans after the moisture content control process by vacuum-packing with PET (polyester-based) / Nylon / CPP (polypropylene-based) triple laminated film or PET / CPP or Nylon / CPP double laminated film and; A water balance process of water equilibrating the packaged beans; Method for producing instant cooked rice beans, characterized in that consisting of a retort sterilization and rapid cooling process by sterilizing heat treatment soybeans after the water balance process. The method according to claim 2, wherein the soybeans washed by the water content adjusting step are placed in a reticular container (sieve), soaked for 20 to 40 minutes until the water absorption rate is 60 to 70%, and the container is immediately taken out and drained. A method for producing instant beans for cooking, characterized in that the process so that the moisture content of the beans in the product 20 to 50%. The method for producing ready-to-eat rice beans according to claim 2, wherein the degree of vacuum of the sealed packaging in the packaging and sealing step is 100 to 500 mmHg. The method of claim 2, wherein the soybean packaged with the water balance process is equilibrated with moisture at a low temperature of 10 ° C. to 20 ° C. for 3 to 7 hours to sterilize the soybeans without sticking to the glass surface after sterilization. Method for producing instant cooked beans, characterized in that the process for preventing the appearance of defects. The method of claim 2, wherein the retort sterilization and rapid cooling process is a step of rapid cooling after sterilizing heat treatment for 10 to 40 minutes at 121 ℃ to 130 ℃ based on 80g per package of soybeans Manufacturing method.