KR20100070527A - The manufacturing method of beans cooked in soy sauce using popping bean - Google Patents

Abstract

The present invention relates to a method for producing soybean jam using fried beans, soybeans prepared by selecting the dried and clean beans (S1); After heating the sealed container and raising the internal temperature and pressure, a heating pressurizing device is provided for opening and lowering the internal pressure. The prepared bean is placed in a heating pressurizing device and the pressure is 6 to 6.5 kgf / cm2. Dosing and heating step (S2) for heating until reaching; A pressure reduction step (S3) of partially opening the hot and high pressure heating and pressing device to lower the internal pressure to atmospheric pressure in a few seconds to cook the beans and expanding the volume of the beans by about 20%; Take out the beans from the heating and pressurizing device, the soybeans prepared by the extraction and stirring process (S4) constituting the soybeans to cool while stirring and seasoning immediately, the seasonings of soybeans are evenly cut, the texture can be maintained for a long time, The mass production of soybeans is easy.

Description

Preparation method of beans beans with fried beans {the manufacturing method of beans cooked in soy sauce using popping bean}

The present invention relates to a method for producing soybean jam using fried beans, soybeans prepared by selecting the dried and clean beans (S1); After heating the sealed container and raising the internal temperature and pressure, a heating pressurizing device is provided for opening and lowering the internal pressure. The prepared bean is placed in a heating pressurizing device and the pressure is 6 to 6.5 kgf / cm2. Dosing and heating step (S2) for heating until reaching; A pressure reduction step (S3) of partially opening the hot and high pressure heating and pressing device to lower the internal pressure to atmospheric pressure in a few seconds to cook the beans and expanding the volume of the beans by about 20%; Take out the beans from the heating and pressurizing device, the soybeans prepared by the extraction and stirring process (S4) constituting the soybeans to cool while stirring and seasoning immediately, the seasonings of soybeans are evenly cut, the texture can be maintained for a long time, The mass production of soybeans is easy.

In general, bean jam (bean paste, soybean pickles) refers to a side dish that is fried or boiled and put in soy sauce with oil, sesame seeds, and starch syrup. Because the cooker is left for a long time to eat, the bean jam is eaten steadily in the rice or cooked to eat food is good to balance the nutrition.

Such bean jam can be cooked and eaten at home by the above-mentioned method, that is, a common method of boiling with oil, sesame seeds, starch syrup and soy sauce. same.

First, in Korean Patent Application No. 1995-565968, the selected soybeans are washed, infiltrated with 45 ° C. hot water for about 8 to 10 hours, and first expanded to about 150%. Steamed at 120 ℃ for 90-120 minutes and expanded secondly to 100% size. Soybeans that have been fully expanded while being expanded twice are dehydrated for 10-15 minutes at 1500-1800 rpm using a centrifuge and 5-7 Disclosed is a method for mass production of wet soybeans prepared by mixing 20 g of water heat and 150 ml of soy sauce with respect to soybean 850 in a container at 30 to 40 ° C. after removing the remaining water and secretion except about% of residual moisture.

In addition, Korean Patent Application No. 2002-0000371, a step of picking thin peeled beans, washing and drying; Subjecting the dried soybeans to a low pressure such that the shell of the soybeans does not peel off, or by roasting the first puffing; A second puffing process of frying the soybean coated with chaff again in oil; And packaging the second puffed soybean as a semi-finished product, wherein the soybeans packaged as semi-finished products are sprinkled with a separately prepared sauce, and the soy sauce of the soybean is cut and quickly made into a bean eel, the sauce The soy sauce, starch syrup, kelp soup, anchovy, beef, tuna flavor, smoke flavor, mustard is mixed with a predetermined ratio and boiled for 10 minutes at 100 ℃ boiled bean paste manufacturing method is disclosed.

However, the general method for producing soybean meal is to wash soy beans or roasted soy beans, seasoned with soy sauce to prepare soybean meal. When the soybeans are prepared by boiling the boiled beans with seasoning, the beans remain in a swollen state, so that the beans gradually recede, the texture is degraded, and the texture is poorly visible. .

And in the case of the mass production method of the wet soybeans of the prior art, it is possible to provide soybeans containing relatively water by the first and second swelling process and dehydration action, but the manufacturing process is complicated, time This long and wet moisture bean containing a little bit of water has a problem that is different from the texture unique to general bean paste.

In addition, in the method of manufacturing soybean paste of the prior art, in the second puffing, while the soybean coated with glutinous rice paste is fried, the texture of the soybean paste is likely to become somewhat hard, and the oil is oxidized while the soybean paste is stored. There was great concern about it.

Therefore, the present invention is to solve the above problems, the dried and clean soybeans, and to heat the sealed container, after increasing the internal temperature and pressure, there is provided a heating and pressing device for opening and lowering the internal pressure, The prepared beans are placed in a heating pressurizing device and heated until the inside reaches a pressure of 6 to 6.5 kgf / cm 2, partially opened in the high temperature and high pressure heating pressurizing device, and the internal pressure is reduced to atmospheric pressure within a few seconds. Cooked soybeans, expanding the volume of the beans, take out the beans from the heating and pressurizing device, and then cooled with seasoning and stirring immediately to prepare soybeans, soybean sauce seasoning is evenly cut, texture and excellent long-lasting, soybeans To facilitate mass production.

In addition, the preparation of the seasoning used in the bean jam is prepared with boiled broth boiled with water, north head, garlic, dried kelp, green onion, onion, pepper, and sake, seasoning the broth, brown sugar, brewed soy sauce Use to increase the texture of the beans.

As described above, the present invention is provided with a heating and pressing device for sorting dried and clean beans, heating the sealed container, raising the temperature and pressure therein, and then opening and lowering the pressure therein. It is placed in a device and heated until the inside reaches a pressure of 6 to 6.5 kgf / cm 2, and partially opened in the high temperature and high pressure heating and pressurizing device to lower the internal pressure to atmospheric pressure within a few seconds to cook the beans. To expand the volume of the, and take out the beans from the heating and pressurized device, and then cooled with a seasoning and stirring to prepare soybeans, seasonings of soybeans evenly cut, the texture can be maintained long, easy to mass production of soybeans There is one effect.

In addition, the preparation of the seasoning used in the bean jam is prepared with boiled broth boiled with water, north head, garlic, dried kelp, green onion, onion, pepper, and sake, seasoning the broth, brown sugar, brewed soy sauce Use to increase the texture of the beans.

The present invention relates to a method for producing soybean jam using fried beans, soybeans prepared by selecting the dried and clean beans (S1); After heating the sealed container and raising the internal temperature and pressure, a heating pressurizing device is provided for opening and lowering the internal pressure. The prepared bean is placed in a heating pressurizing device and the pressure is 6 to 6.5 kgf / cm2. Dosing and heating step (S2) for heating until reaching; A pressure reduction step (S3) of partially opening the hot and high pressure heating and pressing device to lower the internal pressure to atmospheric pressure in a few seconds to cook the beans and expanding the volume of the beans by about 20%; Take out the beans from the heating and pressurizing device, the soybeans prepared by the extraction and stirring process (S4) constituting the soybeans to cool while stirring and seasoning immediately, the seasonings of soybeans are evenly cut, the texture can be maintained for a long time, The mass production of soybeans is easy.

First, the soybean preparation step (S1) is to prepare the soybeans necessary for soybean meal, in general to prepare a dried soybean, to remove the foreign matter contained to sort the beans intact, clean the surface, wash in water If you clean it, dry it sufficiently to remove water from the surface, or if you don't wash it with water, clean it with a dry cloth to prepare beans. Soybeans can be used to make general beans. Use white baek.

In the feeding and heating step (S2), the prepared beans are put and sealed in a heating pressurizing device and heated until the inside of the heating pressurizing device becomes a pressure of 6 to 6.5 kgf / cm 2. The heating and pressurizing device is a device which heats a sealed container, raises the temperature and pressure in the sealed interior, and then opens the inlet to lower the internal pressure to atmospheric pressure. An example of the heating and pressing device is a splashing machine ( Fried rice machine), and the beans fed into the heating pressurizer are fed with an appropriate amount. For example, when the heating pressurizer is a conventional steaming machine, the beans weigh about 1,400 g (about 1 liter). Is added to a frying machine, sealed, and heated to an appropriate pressure. As the thermal power applied to a common frying machine, the pressure is reached when heated for about 5 to 7 minutes.

For reference, referring to the principle of the boiling machine, which is an example of the heating and pressing device, the inside of the boiling machine is configured to be sealed, and when the sealed inside is heated, the pressure and temperature of the inside are gradually increased (heating and air of In the state of high temperature and high pressure by expansion), suddenly opening the sealed interior in a state of high temperature and high pressure exposes to the outside having a relatively low pressure, so that the materials inside the bouncing abruptly expand, It is common to make a fried cake by putting ingredients such as rice, corn, wheat, and brown rice into the fried cake machine.

Next, the depressurization step (S3) is to open the inlet of the heating pressurized device heated to the appropriate pressure, and to lower the pressure to the atmospheric pressure level inside the high pressure, the heating pressurizing device is not opened large at once, but only partially open In order to discharge the pressure over a few seconds, when the conventional pressurization machine is used, the valve is opened slightly by using a valve, and the internal pressure is completely released over 3 to 4 seconds (internal pressure). To a level at atmospheric pressure), which prevents the beans from expanding and breaking rapidly inside the heating press, so that the beans maintain their original shape as much as possible. It expands to a volume of about 20%. As described above, the beans are ripened and expanded by the feeding and heating step (S2) and the depressurizing step (S3). .

Next, the take-out and stirring step (S4), take out the ripened and expanded beans in a heating and pressurizing device and put it in a relatively large bowl, soaked in soy sauce seasoning prepared before the beans are completely cooled, the seasoning is in a general soy sauce In addition to the seasoning used, various ingredients and spices may be included according to taste. Conventional seasonings of soybean sauce include soy sauce, starch syrup, sesame seeds, and the seasonings are somewhat viscous and uniformly applied to beans. Mix evenly until the beans cool.

On the other hand, when the seasoning used in the take-out and stirring process (S4) of this invention is demonstrated, the mixture which mixed 0.7-0.8 weight part of broth and 1.4-1.6 weight part of brewing soy sauce with respect to 1.4 weight part of brown sugar is light. To prepare the seasoning, the beans were mixed by stirring 1.8 volumes of the beans with respect to 1.3 volumes in the seasoning 1.2 to form the beans.

In the above embodiment, the volume and weight of the mixture, after mixing 0.750 liters of broth, 1.5 liters of brewed soy sauce, 1.4 kg of sugar, boiled for about 30 minutes in a gentle fire, the seasoning for soy sauce according to the present invention The seasoning prepared in the above ratio is mixed and stirred with 5.4 liters (about 3 liters, about 1.8 liters of 1) of fried beans in a heat pressurizing device to form a bean jar.

In the case of broth above, for 1.5 liters of water, three north heads (normal blowfish head size), 10 pages of garlic (normal garlic size), 2 pages of ginger (normal ginger), dried kelp 100 to 200 2 cm2 (about the size of an adult palm), 2 trimmed leeks (traditional leeks), 1 sliced onion (comparative large onions), 1 tablespoon pepper, 1 tablespoon whole pepper, 2 tablespoons sake, and put the above ingredients into a container for 30 minutes Boil it over high heat, boil it over low heat for 2 hours, and boil until half the broth is used to make broth. Among the ingredients included in the broth, blowfish head, garlic, ginger, green onions, onions, etc. can usually be obtained. It is possible to include individual materials, so the individual size may vary slightly.

The broth and seasoning prepared as described above is mixed with the fried beans to further increase the texture, uniformly seasoned with the beans, and coat the beans to maintain the texture of the beans.

Finally, the packaging step (S5), when the beans mixed with the seasoning is cooled, the package is packaged in a packaging container such as cans, side dish containers, packs, etc., the packaging is sealed rather than exposed to air, It is preferable to pack so as to block the contact, the production of soybean jam using the heating and pressing device is completed.

As described above, the soybean jam is cooked soybeans and the volume of the soybeans is expanded through a heating and pressurizing device, so that the beans become softer and the seasoning is soaked into the fine space caused by the expanded volume, so that the seasonings are spread evenly throughout the beans. , The taste and texture are maintained continuously even if the storage period is extended, and, in the heating pressurization device, the bean is expanded while maintaining the shape through the depressurization process through several openings after heating. It is visually superior and can maintain the original nutrients of the beans, and above all, to cook the beans, there is no need for water, oil, steam, etc. Fast and mass production is possible.

1 is a process chart according to the manufacturing method of soybean meal of the present invention.

Claims (2)

Preparing soybeans by selecting dried and clean beans (S1); Putting and heating the prepared beans in a heat pressurizing device and sealing them until the inside of the heat pressurizing device reaches a pressure of 6 to 6.5 kgf / cm 2; A pressure reduction step (S3) of partially opening the heating and pressing device in a high temperature and high pressure state, lowering the pressure inside the heating and pressing device to atmospheric pressure within a few seconds, and expanding the volume of the beans inside the heating and pressing device; Taking out the soybean expanded from the heating and pressurizing device, the method for producing soybean meal using fried beans, characterized in that the completion of the withdrawal and stirring process (S4) to cool with seasoning and stirring immediately. The method of claim 1, In the extraction and stirring step (S4), The soup stock is made by mixing water, north head, garlic, dried kelp, green onion, onion, whole pepper, and sake. To 1.4 parts by weight of sulfur sugar, 0.7 to 0.8 parts by weight of the broth and 1.4 to 1.6 parts by weight of brewed soy sauce were mixed to make a seasoning. Method for producing soybean meal using fried soybeans, characterized in that by mixing and stirring 1.8 volumes of the expanded soybeans with respect to 1.3 volumes in the seasoning 1.2.

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