JP3128684B2 - Frozen seasoned green soybeans with sheath and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention can store and distribute frozen salted green soybeans suitable for beer snacks and the like as frozen foods, and, if necessary, naturally thaw, running water thaw or range thaw. The present invention relates to a sheathed frozen seasoned green soybean which can be easily tasted as a salty green soybean having a favorable salty taste or umami and having an excellent color tone.

[0002]

2. Description of the Related Art It has been technically difficult to convert cannabis into frozen foods. The reason for this is that the quality of cannabis is markedly degraded when stored frozen without treatment. However, in recent years, frozen edible soybean food, which is popular as a beer snack, has been commercialized and is now available on the market. This indicates that the deterioration of the quality of green soybeans is due to the enzyme action contained in the raw materials, especially because the enzyme promotes adverse effects such as oxidation during thawing. This is because the problem can be solved by inactivating the enzyme by blanching. However, all of the frozen green soybeans on the market are only used to prevent the quality deterioration due to the freezing by the blanching treatment, and the addition of salt or the like as a seasoning is not performed. Therefore, in order to eat it, it was necessary to boil it again with boiling water and add a seasoning treatment such as salting.

[0003]

Recently, the demand for delicatessen foods and ready-to-eat foods which can be eaten directly or easily at convenience stores has increased, and various kinds of alcoholic beverages can be eaten as simply as possible. It is desired to do so. There is also a strong demand for commercialization of frozen soybeans with flavor such as salty taste, which can be eaten as it is even when thawed, even from frozen soybeans, which are popular as beer snacks.

In order to commercialize such a frozen seasoned green soybean with a sheath, it is necessary to overcome the following problems. First, the edible soybeans in the sheath are properly seasoned just by being thawed, and have been boiled moderately and eaten as it is. Secondly, when thawed, green color of edible soybeans is beautiful, the quality is not deteriorated, and the appearance is favorable.

[0005] The inventor initially boiled green soybeans with a high-concentration seasoning solution such as a high-concentration saline solution from the beginning, and seasoned and boiled the green soybeans in the sheath at the same time and enjoyed the food as it was. I made it ready and frozen it.
However, it turned out that this is not something that can be commercialized at all. If it is desirable to boil and season the green soybeans in the sheath, it will be impossible to commercialize the product due to severe discoloration and dryness. Conversely, if it is boiled for a short time to the extent that the appearance does not deteriorate, the seasoned green soybeans will be insufficient or the green soybeans will be insufficiently boiled, which is not a required product. In other words, in the present invention, it is a very difficult technical task to simultaneously satisfy the degree of cooking, the degree of seasoning, and the favorable appearance that is appetizing.

[0006] Further, the inventor conducted a prior art search and found that Japanese Patent Application Laid-Open No. 6-327399 discloses a patent.
The technical contents were examined. The patent publication describes an invention called “frozen salted green soybeans and packaged products thereof”. The technical gist of the described invention is that the first invention for which a patent is sought is “the thin skin of beans has a salty taste,
Frozen salted green soybeans with a soft feeling that light salty taste penetrates to the center of the beans. And the second invention is "the first salted boiled green soybean is in the range of 0.3 kg to 0.6 kg.
The frozen salted green soybean according to the present invention. , And the third invention is "the boiled green soybean according to the first invention and the second invention, wherein the boiled green soybeans are manufactured through the processing steps of blanching and steam blanching in hot brine. Frozen products. "
And the fourth invention is “the first invention, characterized in that the boiled green beans are subjected to at least a salt water immersion treatment before or after a treatment step of blanching and steam blanching in salt water in hot water. Frozen products of salty boiled green soybeans according to the second invention and the second invention. "

[0007] The recognition of the development needs of the prior invention and the development goals are considered to be substantially the same as those of the present invention. But,
The salty boiled green soy beans to be specifically aimed at have a clear difference from the present invention. The prior invention is, as specified in the first invention, "a salty boiled green soybean with a soft feeling in which the thin skin of the beans has a salty taste and the light salty taste penetrates to the center of the beans." In other words, the salty taste is limited to those that are thin and soft. Further, the third invention of the prior invention is substantially the same processing as the experiment by the inventor. I tried to carry out a supplementary test for the third invention, but the boiled state, the degree of saltiness and the balance between the deterioration of green color fading due to heating could not be taken, and the raw material green soybeans were boiled appropriately just before eating, Compared with the quality of the popular ideal salted green soybeans coated with salt, the quality as a product was not satisfactory. Further, a supplementary test was also performed on the fourth invention. In this case, both the salty taste with a soft feeling and the retention of the green color are made more compatible than in the third invention. But,
It does not provide freshness, seasoning or appearance that can be a substitute for salted green soybeans boiled and salted just before eating
Product value was not very high. Moreover, since the immersion time in the saline solution takes as long as three hours, there is a disadvantage that the manufacturing operation takes a long time.

[0008] In the production of frozen foods with seasoned boiled soybeans with a sheath, the time, temperature and method of heating are factors that greatly affect the quality. The higher the heating temperature and the longer the heating time, the more the green color fades, the quality tends to change, and the freshness tends to be lost. In addition, in the case of green soybeans with a sheath, the outer sheath portion and the inner bean portion have a structure in which a difference easily occurs in heat denaturation and flavoring. For this reason, if the emphasis is on maintaining the appearance such as the color, shape and freshness of the appetizing food, the cooking process will be based on the outer sheath, and the texture (hardness) and seasoning of the beans being eaten If the taste is emphasized, the cooking process must be performed based on the inner beans. In the case of green soybeans with a sheath, it is difficult to carry out a cooking process compatible with the same structure and structure as they are.

As a result of research conducted to overcome the above technical problems, the inventors focused on the effect of the blanching treatment on the green soybean with the sheath and the effect of the freeze denaturation treatment. I noticed that the structure and physical properties of green soybeans are preferably modified. Furthermore, it has been found that, when edible soybean with modified texture and physical properties is immersed in a moderately warm, high-concentration seasoning liquid, the effect of replenishing boiling green soybean and the appropriate seasoning can be simultaneously achieved. In other words, by "processing for denaturation of the structure and physical properties of green soybeans"-"seasoning the beans by immersing them in a warm, high-concentration seasoning liquid", it is possible to simultaneously boil the green soybeans as much as possible, maintain the taste and maintain the appetizing appearance. Thus, even if the processed product is frozen and stored again, the quality is hardly deteriorated due to freezing and denaturation, and the product can be stored for a long time.

[0010] The inventor of the present invention, based on these new findings,
By simply thawing, it was possible to simply eat delicious food as it was, and it was also possible to realize the commercialization of a high-quality frozen seasoned green soybean with a sheath, and a method of producing the same.

[0011]

According to a first aspect of the present invention, a raw material green soybean with a sheath is blanched to inactivate an enzyme in the green soybean so that quality deterioration and green color fading due to frozen storage are possible. As much as possible, half-boiled to soften the structure of the raw green soybeans moderately, and by freezing and thawing, the tissue of the raw green soybeans is frozen and denatured, and the seasoning liquid is contained inside the sheath. By making it easy to penetrate, and then immersing the green soybean with sheath in a moderately warmed high-concentration seasoning liquid, boiled it moderately and seasoned it to green soybeans inside the sheath, and by freezing it, A sheathed frozen seasoned green soybean that has been tasted simply by thawing and that can be eaten as a sheathed green soybean having excellent appearance such as color tone.

[0012] The first invention is required to be able to eat delicious as it is simply by thawing, to have an appetite with a beautiful appearance such as the shape and green color of edible green soybean, and to be excellent in long-term preservability by freezing. The present invention is an invention of a sheathed frozen seasoned green soybean having a high commercial value that simultaneously satisfied the above.

[0013] The composition of the frozen seasoned soybean with a sheath according to the first invention comprises a process of blanching the raw sheathed green soybean, a process of freezing and then thawing, and a process of immersing the inside of the sheath by immersing in a moderately warmed high-concentration seasoning liquid. It has a structure and a state in which it is cooked when four processes of seasoning green beans and freezing are sequentially performed. The following is a specific description of this configuration.

A) The raw material green soybean with a raw material sheath is subjected to blanching treatment to modify the structure of the raw material into the following structure. The enzyme, mainly oxidase, in the body of the raw material is inactivated by heating to prevent quality deterioration and green discoloration due to frozen storage as much as possible. The raw material is semi-boiled, and the structure of the raw material is softened by heating, so that the raw material can easily withstand freezing expansion. In addition, blanching is generally performed by putting raw soybeans in hot water or steam. However, in the case of steam, it takes a little longer than hot water.

B) Next, by temporarily freezing and then thawing, the pod tissue of the raw green soybean is damaged by freezing denaturation so that the seasoning liquid easily penetrates into the pod.

C) Raw material of green soybean with sheath is denatured so that the seasoning liquid easily penetrates, and then immersed in a moderately warmed high concentration seasoning liquid, so that the warm high concentration seasoning liquid enters the sheath. It immediately penetrates, boiled moderately, seasoned green soybeans inside the pod and cooked firmly. Here, the high-concentration seasoning liquid refers to a salt solution having a concentration of 10 to 20% or a salt solution of 10 to 20% as required. One of the seasoning liquids is selected and combined, and the high-concentration seasoning liquid has a temperature of 40 to 60 ° C.

D) A frozen seasoned green soybean with a sheath, which is configured to be able to freeze and preserve the characteristics of the material obtained by the cooking described in a), b) and c) above by freezing as it is.

The frozen seasoned green soybeans with a sheath according to the present invention have the above-mentioned constitution, so that they can be distributed and stored as frozen foods, and can be eaten by any appropriate method such as natural thawing, running water thawing or range thawing. It is a seasoned green soybean that can be eaten as it is by thawing, maintains an appetizing green color and an undisturbed appearance, and has a good taste when eaten.

The second invention for which a patent is sought is a screening,
After blanching the raw soybeans with pretreatment, such as washing, with hot water or steam, the sheathed green soybeans are once frozen and thawed, and then immersed in a moderately warmed high-concentration seasoning liquid to remove green soybeans inside the sheath. This is a method for producing frozen seasoned green soybeans with a sheath, characterized by seasoning with a seasoning liquid up to and then freezing.

The third invention for which a patent is sought is that the moderately warmed high-concentration seasoning liquid described in the second invention has a concentration of 10%.
A seasoning liquid prepared by combining at least one of seasoning ingredients such as soup stock, dashi stock, chemical seasonings, and flavorings, if necessary, mainly with a salt solution of about 30% or a salt solution of about 10% to 30%. And the temperature of the high-concentration seasoning liquid is 40-
A method for producing frozen seasoned green soybeans with a sheath, characterized in that the temperature is 65 ° C.

The fourth invention for which a patent is sought is a screening,
After blanching the raw green soybeans having undergone pretreatment such as washing with hot water or steam, in a state in which the green soybeans in a frozen state are frozen, a high-concentration (70 to 95 ° C.) high-concentration seasoning solution mainly composed of a saline solution ( 10-30%)
Thaw frozen green soybeans and raise the temperature of the highly concentrated seasoning solution to 40 ~
After the temperature was lowered to 50 ° C., the soybeans were immersed in the high-concentration seasoning liquid for 5 to 15 minutes to season the green soybeans inside the sheath, and then drained and frozen. It is a manufacturing method.

The second to fourth inventions are the inventions of the method for producing the frozen seasoned green soybean with sheath as described in the first invention. The basic manufacturing process in each invention is "branching-freezing / thawing-immersing in warm high-concentration seasoning liquid-freezing". Hereinafter, each step will be described.

First, the blanching process in this manufacturing method is a process of heating for a short time with hot water or steam. This process has the following effects in detail. The enzyme, mainly oxidase, in the body of the raw material is inactivated by heating to prevent quality deterioration and green discoloration due to frozen storage as much as possible. The raw material is semi-boiled, and the structure of the raw material is softened by heating, so that the raw material can easily withstand freezing expansion. Heats and kills microorganisms adhering to the raw material, increasing the preservative effect. The air inside the raw material expands by heating and escapes to the outside. Some of the water is brought out by heating. The starch is converted to the α form by heating.

Incidentally, a small amount of salt or baking soda may be added to the hot water used for blanching. This is because the chloroplast protein causes a change in the state of chlorophyll due to thermal denaturation, thereby making green pods green.

Next, in this production method, the frozen green soybean is obtained by freezing the green soybean having been blanched, because the tissue of the shell of the raw green soybean is damaged by freeze denaturation and the seasoning liquid penetrates into the inside of the sheath. This is a process for making the state easy to perform. Overheated outside and deficiency of inside seasoning which are easy to occur due to the structure of green soybeans with outer pods and inner beans are overcome. This is an important pre-processing to perform. The above-mentioned known document (JP-A-6-327399) does not have such an idea and a processing step.

The next warm, high-concentration seasoning liquid immersion treatment, in combination with the freeze-thaw freeze-thaw pretreatment, seasons the beans inside efficiently in a short time, and does not denature heat by excessive heating. This is a process of boiling up moderately. The above-mentioned known document (Japanese Patent Application Laid-Open Publication No. 6-327399) also describes that a salty water is applied by a saltwater immersion treatment. However, the saltwater immersion time is 3 hours, and only a thin taste is obtained. It is supposed to be. In the case of the present invention, 5 to 15 minutes is sufficient, and the production time is 1/12 or less as compared with the prior art, which is a very efficient production method. If the green soybeans are heated even a little excessively, the green soybeans immediately increase in yellowish color, soften and soften too much to feel freshness, the joints of the sheaths are weakened, and the sheaths are easily cracked. Appearance and quality drop sharply. In such a case, appetite and willingness to purchase are lost, and the commercial value of the seasoned green soybean with a sheath is significantly reduced. Have the market recognize it as cooked delicatessen food,
It is a fatal drawback when industrialized.

In the case of the present invention, when edible green soybeans with pods are eaten, not only the boiled state is just good, but also the seasoning liquid is sufficiently seasoned to the beans inside, and the green color of pods and the like is also reduced. It has a vivid, good appearance without sheath cracking. Therefore, in the case of a seasoned green soybean with a sheath according to the production method of the present invention, such a technical problem is solved, and it is a cooked food having good external appearance, which is highly practical. Things.

Finally, the seasoned green soybeans with pods processed and cooked as described above are drained and rapidly frozen. This step is a conventional method for producing frozen food. But,
In the case of the present invention, the greenhouse soybean is frozen for the second time. Because of the re-freezing, there is little deterioration in quality due to freezing and denaturation. Even after thawing for eating after long-term storage, high quality as a sheathed seasoned green soybean is maintained.

That is, for the first time, the production method according to the present invention succeeded in making frozen edible soybeans with pods, which are practical cooked foods, possible, and allowed low-temperature distribution and long-term storage. In addition, when you want to eat it, you can eat it just by thawing it, but the edamame with pods is boiled just right and the beans inside are well seasoned and delicious. In addition, the green color of the sheath and the like is bright, there is almost no cracking of the sheath, and it has an appetizing appearance. For this reason, the frozen seasoned green soybeans with pods produced according to the present invention have a high commercial value, and are comparable to the seasoned green soybeans with pods that have been boiled or seasoned immediately before eating.

[0030]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail based on embodiments.

Example 1 First step: 100 kg of green soybean as a raw material is separated, and only green soybean having a size suitable for commercialization is selected and washed. Second step: The washed green soybeans are blanched with hot water for 1-2 minutes. As a result, the green color of the green soybeans became vivid, and the sheath became slightly softer, which made it harder to break or break. Third step: The green soybean subjected to the blanching treatment is frozen and thawed. Refrigerated at least at -30 ° C or lower.
It is desirable that the storage under the condition is -18 ° C or lower. After storage, hang with hot water and thaw. The texture of green soybean pods is in a state where the seasoning liquid easily penetrates into the inside of the pods by freeze denaturation. Fourth step: Thawed frozen green soybeans with pods at a temperature of 40 ° C.
5 in high concentration saline (10%, 15%, 20%) at 65 ° C
Seasoned by soaking for ~ 15 minutes. The seasoning state of salt changes depending on the time and concentration of immersion, and the state of boiling also changes with time. In addition, seasoning and boiling state differences also occur depending on the size of green soybeans. In this experiment, when the immersion time was around 10 minutes, the balance between the seasoning condition of the beans inside the sheath and the boiled state was good. Fifth step: This is a step of draining the seasoned green soybeans and then freezing them into frozen seasoned green soybeans with a sheath. This freezing is also performed at least at -30 ° C or lower, and after freezing, the freezing is performed at -18 ° C.
Stored below ℃. Sixth step: 200 g of frozen seasoned soybeans with pods were packed in predetermined sachets and commercialized as frozen food. Thawing and eating: One week later, the commercialized frozen seasoned soybeans with pods were thawed from the freezer and eaten as they were. The seasoned green soybeans with a sheath when thawed had a vivid green color such as a sheath, had almost no cracking of the sheath, and had an appetizing appearance. next,
When I ate it as it was, it was found that the edible green soybeans with the boiled state were just right, and the inside beans were sufficiently seasoned and had a delicious pod with greens.

<Example 2> First step: 100 kg of green soybean as a raw material is separated, and only green soybean having a preferable size for commercialization is selected and washed. Second step: The washed green soybeans are blanched with steam for 2 to 4 minutes. As a result, the green color of the green soybeans became vivid, and the sheath became slightly softer, which made it harder to break or break. Third step: The green soybeans subjected to the blanching treatment were frozen under the condition of -30 ° C or lower, and then stored in a freezer at -18 ° C or lower. Fourth step: The obtained frozen green soybeans are thawed in a high-concentration seasoning solution (10%, 15%, 20%) at a temperature of 70 ° C to 95 ° C, and a high-concentration seasoning solution at a temperature of 40 ° C to 65 ° C. Immerse for 5 to 15 minutes and season. Here, the high-concentration seasoning liquid is a seasoning liquid prepared mainly from a salt solution having a concentration of 10 to 30% with dashi ingredients, chemical seasonings, flavors and the like. Since heating is also performed in this step, the green soybeans with the sheath are boiled up. In addition, the tissue of the green soybean pod is in a state where the seasoning liquid easily penetrates into the inside of the pod by freeze denaturation,
In a short time, the beans inside the pod were seasoned. Fifth step: This is a step of draining the seasoned green soybean with pods and then freezing it into frozen seasoned green soybean with pods. This freezing is also performed at least at -30 ° C or lower, and after freezing in a freezer.
Stored below 18 ° C. Sixth step: Frozen seasoned soybeans with pods were packed in predetermined sachets by 200 g to commercialize as frozen foods. Thawing / Eating: One week later, the commercialized frozen seasoned green soybeans with pods were thawed from the freezer and eaten as they were. The flavored green soybean with a sheath when thawed had a bright green color such as a sheath, almost no crack in the sheath, and had an appetizing appearance. next,
When I ate it as it was, it was found that the edible green soybeans with the boiled-in state were just right, and the inside beans were seasoned with a sufficient seasoning liquid and had a delicious edible green soybean with pods.

[0033]

The frozen seasoned green soybeans with pods obtained according to the first invention have succeeded in converting cooked green soybeans with pods into frozen foods and can be stored and distributed in a low-temperature distribution zone. At the time of eating, simply thawing by a conventional method allows the beans inside the sheath to be easily enjoyed as a green soybean having a good salty or umami taste and excellent color tone. In particular, the feature of the present invention is that the heating is divided into blanching and short-time immersion in a warm high-concentration seasoning liquid, to prevent the deterioration in quality caused by high-temperature excessive heating as much as possible, and to immerse in the high-concentration seasoning liquid. Before treatment, the structure of the soybean pods is frozen and denatured so that the seasoning liquid can easily penetrate into the pods. The state is also appropriate. Moreover, in the final step, the food is frozen to make frozen food after seasoning, but since it is frozen once in the previous processing step, there is almost no freezing denaturation when thawed, and the deliciousness and boiling immediately after the seasoning processing The raised state can be reproduced. For this reason, quality levels such as taste and appetizing appearance can be maintained at a high level, and it has become possible to commercialize cooked green soybeans with sheaths as frozen foods, which has been considered difficult in the prior art.

The second to fourth inventions embody the method for producing the frozen food of green soybean with sheath according to the first invention. The basic structure of the present invention is a procedure of "branching-freezing / thawing-immersing in warm high-concentration seasoning liquid-freezing", and specific conditions are selected to produce frozen soybean food with a sheath. How to Such an invention of the present invention is epoch-making in that high-quality cooking processing can be performed in a short time as compared with a conventionally disclosed method of producing frozen foods of boiled soybeans. .

Continuation of the front page (56) References JP-A-6-327399 (JP, A) JP-A-56-160956 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23B 7 / 00-9/00 A23L 1/20-1/201 A23L 1/211

Claims (4)

(57) [Claims] Claims 1. A raw material green soybean with a sheath is blanched,
Inactivate the enzymes in green soybeans to prevent quality deterioration and green color fading due to frozen storage as much as possible, and boil them half to make the tissue of the raw green soybeans moderately soft, then freeze and thaw. By doing so, the tissue of the pods of raw soybeans is frozen and denatured to make the seasoning liquid easy to penetrate inside the pods,
Then, by immersing the green soybeans with the sheath in a moderately warmed high-concentration seasoning liquid, it is possible to boil it up and season it up to the green soybeans inside the sheath, and by freezing it, only thawing it is preferable. A frozen seasoned green soybean with a sheath, characterized in that it can be eaten as a sheathed green soybean which is seasoned and has excellent appearance such as color tone. 2. After edging soybeans with a sheath, which has been pre-treated such as sorting and washing, is blanched with hot water or steam.
The sheathed frozen soybean is characterized in that the sheathed green soybeans are once frozen and thawed, then immersed in a moderately warmed high-concentration seasoning solution, seasoned to the green soybeans inside the sheath with the seasoning solution, and then frozen. A method for producing seasoned green soybeans. 3. The moderately warmed high-concentration seasoning liquid according to claim 2 is a 10 to 30% salt solution or a 10% salt solution.
It is a seasoning liquid prepared by combining at least one of seasonings such as soup stock, dashi stock, chemical seasonings, flavorings, etc., as required, mainly with a 30% salt solution, and a high-concentration seasoning liquid. A method for producing a frozen seasoned green soybean with a sheath, wherein the temperature is 40 to 65 ° C. 4. After the raw soybean pods having been subjected to pretreatment such as sorting and washing are blanched with hot water or steam,
The frozen green soybean is thawed and put into a high-concentration (10 to 30%) high-concentration seasoning solution (10 to 30%) mainly composed of saline solution in a state where the sheathed green soybeans are frozen. Is lowered to 40 to 50 ° C., and then immersed in the high-concentration seasoning liquid for 5 to 15 minutes to season the green soybeans inside the sheath, and then drained and frozen. A method for producing frozen seasoned green soybeans.