JPH0240300B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for seasoning beans and nuts.

The present application is Japanese Patent Application No. 176017 (Original Application)
The invention of the original application is specific to a seasoning method using a liquid mixture of seasoning and salt, whereas the present invention relates to a seasoning method using a seasoning liquid.

Conventional technology In the past, for example, roasted beans were seasoned with salt. The method involved dissolving common salt in water or lukewarm water, soaking the raw beans in the solution, taking the raw beans out after an appropriate period of time, and roasting or frying them the next day to make the product.

On the other hand, raw material beans, for example, peanuts, are broadly divided into rectangular Virginia type and round Spanish type, and the former are mainly produced domestically in Chiba, Ibaraki, Kumamoto, Miyazaki, etc. Representative foreign products include China (large grains, Rising Sun), America, and Australia. When commercialized using the conventional seasoning method described above, domestic products are the most delicious, followed by foreign products in the above-mentioned order.

Problems to be Solved by the Invention As mentioned above, domestically produced products taste good, but have the drawbacks of high costs due to low production volumes and the inability to provide a stable supply. On the other hand, foreign products have a large production volume, can be supplied stably, and are cheap, but they have the disadvantage that they lack sweetness and flavor, so they do not taste good.

Therefore, one object of the present invention is to season beans, nuts, etc. with sweetness and other flavors, even for raw materials with little sweetness and flavor, and to obtain extremely excellent products with inexpensive materials. The purpose is to provide a method of seasoning.

On the other hand, when looking at seasoning methods, conventionally the only seasoning method used was salt.
This is because salt has a small molecular weight of 58.45, so salt can easily penetrate into beans and nuts by simply soaking them in salt water, but other seasonings, such as L-glutamic acid, citric acid, and sweeteners (saccharin) , steviaside, glycyrrhizin, etc. have extremely large molecular weights compared to table salt (for example, the molecular weight of glycyrrhizin is 823, which is about 14 times that of table salt), so simply soaking them in an aqueous seasoning solution as described above will not
This is because the seasoning is not uniformly absorbed into the raw material. Therefore, beans and nuts produced by conventional seasoning methods have a plain salty taste, and it is desired to develop a method for seasoning beans and nuts with a rich flavor.

Therefore, the main object of the present invention is to provide a method of seasoning beans and nuts with seasonings other than salt in a rich and flavorful manner.

Means and Effects for Solving the Problems The present inventor has discovered that when beans and nuts are immersed in a solution of seasonings other than table salt while being kept at a specific temperature and stirred, the seasonings are absorbed into the raw materials in an extremely short period of time. The present invention was completed based on the discovery that the seasoning is impregnated and absorbed, and that when the seasoning is drained and left to rest for a certain period of time, the impregnation and absorption of the seasoning becomes uniform, resulting in a well-balanced seasoning.

That is, the seasoning method of the present invention involves roasting, deep-frying, or frying beans (peanuts, fava beans, soybeans, green peas, etc.) and nuts (almonds, pistachios, oak nuts, etc.) and adding monosodium glutamate, natural A solution of seasonings other than salt, such as glycyrrhizin (licorice root), steviaside (extracted from stevia, a plant belonging to the chrysanthemum family), citric acid, artificial sweeteners, etc. (hereinafter referred to as salt-free seasonings) The solution (simply referred to as seasoning liquid) is kept at about 40 to 50 ° C, and the above raw materials (beans, raw beans of nuts) are immersed for a certain period of time (usually about 30 seconds to 1 minute) while stirring the seasoning liquid, It is then drained for a suitable period of time, and the raw material impregnated and absorbed with this seasoning liquid is allowed to stand for a certain period of time.

According to the above method of the present invention, the raw material is heated to about 40°C to 50°C.
Because it is immersed in a seasoning liquid at ℃, the seasoning liquid is easily impregnated and absorbed into the raw materials. If the temperature of the seasoning liquid exceeds 50℃, the beans will be boiled, and the flavor of the beans will be lost in the subsequent process. Also, since a lot of water will be absorbed, it will take a long time to remove the water (drying). During the subsequent roasting and deep-frying processes, the raw materials tend to burn, resulting in an uneven product or a slimy or sticky product. On the other hand, if the temperature is too low, it will be difficult for the seasoning liquid to penetrate into the raw materials, or even if it is penetrated over a long period of time, it will be absorbed unevenly, resulting in burnt spots during the later processes of roasting and deep-frying. It is difficult to obtain a suitable product.

In addition, since the raw materials are immersed while stirring the seasoning liquid, precipitation of seasonings with large molecular weights is prevented, resulting in a homogeneous seasoning liquid, and the seasoning liquid is uniformly impregnated and absorbed into the raw materials in a very short time. Furthermore, it is advantageous to put the raw material in a basket such as a wire mesh and soak it, since the raw material beans are not stirred and will not lose their shape. After that, it is drained and left to rest for a certain period of time, resulting in a uniformly seasoned product with excellent sweetness and flavor. By subsequently roasting, deep-frying, or frying the seasoned product according to the present invention, a uniformly finished product with no burnt residue or the like and rich in sweetness and flavor can be obtained.

The present inventor also found that if the raw material is irradiated with an electron beam, preferably an electron beam of 2450 MHz, prior to treatment with the seasoning liquid, the absorption of the seasoning liquid into the raw material is considerably promoted, especially for raw materials with high moisture content immediately after collection. It has been found that the absorption of seasoning liquid is promoted.

Therefore, in another seasoning method of the present invention, when beans and nuts are roasted, fried, or fried to produce a product, the raw materials are first irradiated with an electron beam, and then, similar to the above method, about 40 to 50% The method is characterized in that the raw material is immersed for a certain period of time in a seasoning liquid maintained at ℃ while stirring, then drained for a suitable period of time, and the raw material that has been impregnated with and absorbed by the seasoning liquid is allowed to stand for a certain period of time.

By irradiating the raw material with electron beams in advance in this way, the internal temperature of the raw material is raised, making it easier for the seasoning liquid to be absorbed into the raw material, making it possible to produce products with excellent sweetness and flavor even with inexpensive and inferior quality raw materials. It can be processed to produce extremely beneficial effects.

EXAMPLES The present invention will be specifically described below with reference to Examples.

Example 1 A seasoning liquid was prepared by mixing 70.4 g of water, 480 g of sodium glutamate, and 50 g of artificial sweetener, and while stirring and keeping the liquid at 40°C with a gas burner, 20 kg of peanuts (approximately 7 to 10 mm
Soak the small grains of φ), then remove and drain for 30 seconds, then place in a mesh container overnight (minimum 12 hours).
I let it rest to make it even. The next day, I took out 8 kg, put it in oil at 155° ± 5°C, and deep-fried it.
Remove from oil after about 9 minutes, drain oil after separation,
Approximately 70g of a mixture of 2kg of table salt and 100g of monosodium glutamate was sprinkled on it to obtain 8kg of product.

Example 2 150 g of peanuts was irradiated with a 2450 MHz electron beam for 1 minute and 30 seconds. Next, in 1000 g of water, 10 g of monosodium glutamate, 1 g of natural glycyrrhizin, and 2 g of citric acid.
Keep the seasoning liquid mixed with the ingredients at 50℃, put the above peanuts into the liquid and soak them for 1 minute while stirring the seasoning liquid.After 1 minute, pull out the peanuts, drain for 30 seconds, leave to stand, and place in a mesh container. The mixture was then left to stand overnight (at least 12 hours) to ensure uniformity, and roasted the next day to obtain a product.

Effects of the Invention According to the method of the present invention, even inexpensive foreign beans and nuts that are inferior in sweetness and flavor can be cooked in an extremely short time without losing their boiling or losing their shape, and by using seasonings, which was difficult to do in the past. Sweet and flavorful seasoning can be uniformly applied. Also,
If the raw material is irradiated with an electron beam in advance, absorption of the seasoning liquid into the raw material is promoted. Therefore, by roasting, frying, etc. after seasoning according to the method of the present invention, even if the raw materials are inferior in quality and inexpensive, they can be produced as a uniform and well-balanced seasoned product with excellent sweetness and flavor and no burnt residue. As a result, the advantage is that products of excellent quality can be manufactured at low cost.

Claims (1)

[Scope of Claims] 1. A solution of seasonings other than salt such as natural or artificial sweeteners (does not contain salt) when roasting, frying or frying beans and nuts to produce products.
The temperature is kept at about 40 to 50℃, and the ingredients are immersed in the seasoning liquid for a certain period of time while stirring, and then drained for an appropriate period of time.
A method for seasoning beans and nuts, characterized by leaving the raw materials impregnated and absorbed with this seasoning liquid for a certain period of time. 2. When beans and nuts are roasted, fried, or fried to produce products, the raw materials are first irradiated with electron beams, and then a solution of seasonings other than salt (not containing salt) such as natural or artificial sweeteners is added to the product. A process for preparing beans and nuts that is maintained at 40 to 50°C, soaking the raw material for a certain period of time while stirring the seasoning liquid, then draining it for a suitable period of time, and allowing the raw material soaked and absorbed by this seasoning liquid to sit for a certain period of time. Seasoning method.