JPH0414948B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing quick-boiled beans, that is, beans that can be boiled in a short time.

<Problems to be solved by the invention> Due to differences in their main components, legumes are divided into Group A: those whose main components are protein and fats and oils (soybeans, peanuts, etc.) and B.
Group: Foods whose main ingredients are starch and protein (aduki beans, cowpeas, kidney beans, peas, fava beans, etc.)
However, all of these legumes take time to boil, and for this reason, they are not actively used as cooking ingredients in ordinary households. It was hoped that viable legumes would emerge.

The present inventors previously used legumes of group A as a control.
A patent application was filed for a “method for producing quick-cooked soybeans,” but
It has been found that this method is not appropriate for Group B legumes, which have significantly different main components. As a result of further research, they discovered that quick-cooked beans can be obtained by immersing these beans in an aqueous solution containing cellulase and pectinase to swell them, leaving them to drain, then steaming, cooling, and drying.

<Prior art> There is a known method for producing dried beans for instant cooking in which adzuki beans, cowpeas, green beans, etc. are pre-boiled in water, then treated with cellulase and pectinase, and further boiled and dried (Japanese Patent Application Laid-open No. Showa 53-
9339), but this method is a method for producing dried beans that are reconstituted in a short time by adding and absorbing hot water and used for instant foods such as instant zenzai, instant boiled beans, instant bean paste, etc. The purpose is different from the method for producing quick-boiled beans that can be boiled, and while this method boils beans in water and then dries them, the present invention is a method in which beans are steamed and then dried.
The quality of the resulting products, such as the shape and color of the beans, is completely different.

<Means to solve the problem> The present invention will be specifically explained below.

The legumes targeted by the present invention are legumes whose main components are starch and protein, such as adzuki beans, cowpeas, green beans, peas, and broad beans.

After removing foreign substances from these beans by washing with water or the like if necessary, they are immersed in an aqueous solution containing cellulase and pectinase.

Any type of cellulase and pectinase may be used. For example, cellulases include cellulase Onozuka (Yakult), Toyocerase (Toyo Jozo), Driselase (Kyowa Hakko), and cellulosin (Ueda Chemical), and pectinases include Macerozyme (Yakult) and Sumiteyme. Commercially available enzymes such as MC (Shin Nihon Kagaku) can be used.

The concentration of enzymes is 0.1-5.0% for cellulase, preferably 0.2-2.0%, and 0.01-2.0% for pectinase.
%, preferably 0.02-0.5%, soaking temperature 15-35
°C, preferably 20 to 30 °C, and the immersion time is 3 to 18 hours, although it also depends on the immersion temperature.

In order to speed up the enzyme reaction, it is preferable to adjust the pH of the enzyme aqueous solution with ascorbic acid or the like.

The soaked and swollen beans are drained and left to stand.

The purpose of this leaving is to decompose the fiber components, pectin, etc. in the cotyledons with an enzyme aqueous solution that has penetrated into the beans, soften the tissues, and remove surface water from the beans. This is carried out for about 0.5 to 2 hours at the optimum temperature for the enzyme.

The moisture content of beans after soaking is 55 to 60%, and if they are steamed as they are, the skin will crack, and the drying process is very taxing, so the moisture content of the beans must be reduced to about 50% within the time it is left to stand. It is preferable to keep it.

This can be done by placing the beans in a vacuum container and repeating heating and vacuuming.

Next, these beans are steamed in saturated steam of 0.2 to 3 kg/cm ² G for 3 to 15 minutes. The purpose of this steaming is to gelatinize the starch in the beans; over-steaming may cause the beans to shed their skin or lose their shape, and conversely, under-steaming will not yield the desired quick-cooked beans.

The steamed beans are cooled to below room temperature in one hour. If this cooling is carried out in too short a time, skin cracking is likely to occur, so it is preferable to carry out the cooling at the above-mentioned speed.

The cooled beans are dried by appropriate drying methods to reduce moisture content by 15%.
The product is dried to about 25%.

It is preferable to dry gradually, and a specific method for this is, for example, placing steamed beans in a dryer chamber and reducing the pressure (vacuum) in the dryer chamber with a vacuum pump to lower the boiling point of the water content in the steamed beans. , some of the water contained in the beans is evaporated, and the beans themselves are cooled by their own latent heat. Next, superheated steam is introduced into the dryer chamber to absorb moisture and at the same time raise the temperature of the beans. Next, a vacuum pump is used to exhaust the steam to the outside and create a vacuum inside the chamber, causing the moisture in the beans to evaporate. As a result, the temperature of the product decreases. These operations are repeated to gradually dry the product.

Note that saturated air may be used for circulating heating instead of superheated steam.

<Effects of the Invention> The dried beans thus obtained do not have cracked skins and are quickly boiled beans that can be boiled in 10 to 20 minutes.

<Example> 10kg of adzuki bean was dissolved in 0.20% cellulase (Cellulase Onozuka, Yakult) and 0.04% pectinase (Sumizyme MC, Shin Nippon Chemical) in tap water 50 (PH5.0, adjusted with ascorbic acid).
After soaking for an hour, it was drained. The moisture content at this time was 57.0%.

This was placed in a vacuum tank and was repeatedly heated by circulation with saturated air (product temperature 40 to 60°C) and cooled by vacuum three times to dry to a moisture content of 50%.

Next, this was steamed for 10 minutes in saturated steam of 0.5 kg/cm ² G, and then the pressure of the steamer was immediately reduced to 0° C. in 1 hour.

Next, saturated air was circulated in this steamer to heat it to a product temperature of 70°C, and then the pressure was reduced to cool it to a product temperature of 0°C. Repeat this operation 4 times to determine the moisture content.
It was dried to 20% to obtain quick boiled adzuki bean paste.

When this quick-boiled azuki was boiled in water for 15 minutes in a regular pot, it was sufficiently soft and had a good texture.

Claims (1)

[Scope of Claims] 1. Production of quick-boiled beans characterized by immersing beans whose main components are starch and protein in an aqueous solution containing cellulase and pectinase to swell them, leaving them to drain, followed by steaming, cooling, and drying. Law. 2. The method for producing quick-boiled beans according to claim 1, wherein the beans whose main components are starch and protein are one type selected from adzuki beans, cowpeas, vegetable beans, broad beans, and peas.