JPS5846308B2 - How to make boiled beans - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing beans with a light flavor and high commercial value, particularly boiled beans such as red beans and cowpeas, which are to be marketed in canned or bottled packaging. During the heat sterilization process, the expansion of the epidermis of conventional boiled beans is delayed compared to the expansion of the beans, causing the epidermis to break and the contents (starch) to dissolve out, resulting in a loss of appearance. This results in a product with a poor texture and is difficult to use in foods such as red rice and rice, which limits its use.

The object of the present invention is to improve this drawback and provide a method for producing boiled adzuki beans and cowpeas using heat sterilizers that do not cause skin breakage.

Originally, the causes of breakage of the epidermis of beans such as these are:
(1) Inappropriate heating time during processing before heat sterilization, (2) Damage to the outer skin of beans, (3) Poor maturity of beans, and (4) The outer skin of beans during heat sterilization is a type of When the solute concentration of the external solution, i.e., the injected liquid, is lower than that of the resulting solution, the water that enters through the bean dissolves the solutes naturally present inside the epidermis. Penetrates into the epidermis due to osmotic pressure and causes it to swell, causing epidermal tearing.

Regarding (1) to (3) above, it is possible to avoid such problems by selecting appropriate conditions or raw materials, but regarding (4), it is possible to avoid the above by selecting appropriate conditions or raw materials, but regarding (4), it is possible to avoid this problem without adding any special flavor to the product. I couldn't think of a way.

The present invention seeks to eliminate the drawback related to (4), namely, the present invention involves soaking and boiling beans in water, cooling them in water, separating the beans and liquid after soaking, and then placing the beans in cans or bottles. (first invention), or the beans are coated with dextrin, packed in cans or bottles and left to stand for a while (second invention), and on the other hand, a small amount of salt and an amount of dextrin with a concentration of about 20% are added to the above liquid. This method of producing boiled beans is characterized by adding and heating and dissolving to obtain an injection solution, injecting the injection solution into the above-mentioned chamber, deaerating and sealing the chamber, and further heating and sterilizing the solution.

This is characterized in that dextrin is used as the external solute of Biguan beans according to the above order.

Dextrin is originally a tasteless and odorless solute, so it does not add any special taste to the product, and it exerts a sufficient osmotic pressure effect on beans, achieving the desired effect of preventing epidermal breakage. In particular, the product according to the present invention has a good appearance and texture, and is therefore ideal as a boiled bean to be used in sekihan, rice cake, etc. where a delicate taste is valued.

In the present invention, the most preferable effect can be achieved by adopting the second invention.

Next, an example of a specific implementation of the present invention is as follows.

(1) Raw materials, materials (a) Red beans, recently harvested red beans (Sonagon) or cowpeas were used.

(b) Dextrin (a) Added to injection solution, manufactured by Harano Sangyo Co., Ltd. Product names: H, L, D (direct reducing sugar 29.3%)
That is, dextrin (b) is added directly to beans soaked in water as shown in the second invention.

Listed in the general reagent catalog of Wako Pure Chemical Industries, Ltd.

(6% or less of direct reducing sugar), i.e., dextrin■ The reason for using dextrins with different amounts of direct reducing sugars, such as the above dextrin ■■, is that the proportion of direct reducing sugars is low compared to the one added directly to beans. The material has less hygroscopicity,
It was selected because the shrinkage of particles is small due to the slow dehydration of beans.

The material added to the injection solution (2) was selected in consideration of the fact that a material containing a large amount of direct reducing sugar is less likely to form a precipitate in the product.

(2) For the implementation process as a specific example In the case of the first invention (A) Adzuki beans or cowpeas are sorted to remove defective products, and then soaked in water for 2 to 3 hours at room temperature of 15°C.

(B) After replacing the water, heat and boil for about 1 minute.

*(Q) Replace the water again, cool with water, and soak overnight (about 15 hours) at room temperature of 15°C to separate the back page and the liquid.

p) Pack 90 g of beans separated in (C) above into cans or bottles.

(8) Add an amount equivalent to 2% common salt for seasoning and about 20% dextrin to the liquid separated in the above modification 0, and dissolve by heating to obtain an injection liquid.

(D) Approximately 90 ml of infusion liquid is added to the beans packed in the can or bottle in (D) above, a temporary lid is placed on the beans, and the beans are heated (1
After degassing for 5 minutes (00℃), seal and heat sterilize (11
5°C for 40 minutes).

0 In the case of the second invention, the operations (A) to (C) in the above steps are performed, and the beans separated from the liquid are treated with 5 to 7 ml per 90 y' of beans.
After filling the dextrin (2) in an additive-coated can or bottle and allowing it to stand for a while (about 2 hours), perform the following operations in (E).

Next, specific experiments are as follows.

(In accordance with the present invention, the total number of beans after the various treatments were completed was inspected, and the number of beans with broken skin and normal beans was counted, and the ratio of broken skin to the total number of beans was determined as the percentage of broken skin.

) (a) Experiment (I) when adzuki beans are used; variation in epidermal breakage rate due to difference in heating time of boiling in step (B) (in the second invention, the amount of dextrin ■ added is 7.5
? /90? Beans, dextrin ■ concentration 20%) *As shown in Table 1), the boiling time in step (B) is 1
Since 1 minute was considered appropriate, the boiling time was 1 minute for all subsequent experiments.

By changing the concentration of dextrin■ in the injection solution in stages,
The variation in the epidermal breakage rate when the amount of dextrin (■) added was changed accordingly is shown below in Actual experiment (n).

Experiment (II) infusion dextrose When the concentration of phosphorus is 0% A brief explanation of the above table is as follows.

For example, in the case of Table (II), if 90f of azuki beans are coated with dextrin ■ in 6 steps from 01 to 12.5P in 2.51 increments, and dextrin is not added to the injection solution, heat sterilization is completed. This shows that the percentage of cut skin of the adzuki beans after this treatment decreased from 50.3% to 23.0%.

For example, azuki bean 90? The concentration of dextrin ■ in the injection solution was O.
% to 30% (Experiment 1 (■) to (2)).
When changing to 7 levels in 5% increments, the skin breakage rate of azuki beans after heat sterilization gradually decreased from 34.9% seen in cliff 2-3 of Table (II) to &8 in Table (4). As seen in -3, this shows a decrease of 4.1%.

The numerical values are not in an ideal proportional relationship due to experimental errors due to the use of azuki beans, which are a natural product, but it can be seen from all the tables that an increase in the amount of dextrin used indicates a decrease in epidermal tearing. It will be done.

In the case of experiments on cowpeas, the tendency is roughly the same as in the case of adzuki beans, as shown in Table 2 below.

We obtained knowledge about the amount of dextrin and the rate of epidermal breakage through experiments with adzuki beans, so in this case, the concentration of dextrin ■ was set in four levels from 0% to 25%, and the concentration of dextrin ■
The amount of coating added was set to three levels.

To briefly explain the attached drawings, Figure 1 is a graph showing the effects of the added coating amount of dextrin (■) on boiled red beans and the change in the concentration of dextrin (■) in the injection solution on the skin breakage rate of the beans after heat sterilization. This is a plot of the values from Table 4 to Table 4).

Similarly, Figure 2 is a graph showing the relationship between the amount of dextrin ■ added to cowpeas and the skin breakage rate (Table ■ to Table (
9) is a plot of the values up to 9).

As noted in the explanation of the table above, since the proportional relationship is not ideal, the vicinity of the plotted values is represented by a straight line.

In Figure 1, the symbols on the drawings are ・ for experiment (II), △ for O1 experiment ■ for experiment (2), △ for experiment 1 experiment (1), day for experiment ■, A field was used for experiment (4), and a circle was used for experiment (4).

Further, in FIG. 2, the symbol △ was used for experiment (X), the symbol △ was used for experiment (to), and the symbol × was used for experiment (6).

[Brief explanation of the drawing]

Figure 1 shows the amount of added coating amount of IJn■ for boiled adzuki beans (dex)? A graph showing the relationship between /90P adzuki beans (horizontal axis) and the skin breakage rate (vertical axis), Figure 2 shows the added coverage amount of dextrin ■ to cowpea boiled beans (horizontal axis) and the skin breakage rate (vertical axis).

Claims (1)

[Scope of Claims] 1. Separate beans soaked and boiled in water into beans and liquid, and on the one hand, the beans are packed in cans or IC, and on the other hand, a small amount of common salt and an amount of dextrin equivalent to a concentration of about 20% are added to the liquid. A method for producing boiled beans, which comprises adding and heating and dissolving to obtain an injection liquid, injecting the injection liquid into the above-mentioned chamber, deaerating and sealing the chamber, and further heating and sterilizing the liquid. 2. Separate the beans soaked and boiled in water into the beans and the liquid, add dextrin to the beans, and leave to stand for a while in a can or bottle. On the other hand, add a small amount of common salt to the liquid at a concentration of approx. A method for producing boiled beans, which comprises adding dextrin in an amount equivalent to 20% and heating and dissolving it to obtain an injection solution, injecting the injection solution into the above-mentioned chamber, deaerating and sealing the chamber, and further heat-sterilizing it.