JP2009171898A - Method for drying green pea, and green pea jam material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide dried green pea powder with which a user can enjoy the flavor of freshly-made "Jindan" only by pouring hot water. <P>SOLUTION: The method for drying green peas includes: a soaking step of washing dried green peas, and soaking the washed green peas in salt water having a concentration of about 0.8 wt.% (±0.2 wt.%) so as to make the green peas absorb salt; a blanching step of putting the green peas swollen through the soaking step, into hot water at about 90°C so as to eliminate impure flavor, and taking out the green peas; a kneading step of adding table salt of about 1 wt.% (±0.2 wt.%) based on the whole of the green peas to the green peas passed through the blanching step; a primary drying step of drying the green peas passed through the kneading step, at a low temperature of about 49°C (±3°C) so as to have a humidity of about 3% (±2%); and a second drying step of further drying the green peas passed through the primary drying step. The green peas produced by the method are pulverized into green pea powder. Sweetener is added to the pulverized green pea to produce the green pea jam. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for drying green beans and a material for green beans.

  Mainly in Tohoku region, green beans mashed with sugar and so on are called “Jindan”, “Zunda”, etc., and many confectionery products made from this are manufactured and sold. The present invention relates to a method for drying green beans used in the production of koji, and materials for green beans.

In general, there are a lot of products made from roasted green beans and soybeans, but they lack the sweetness and umami of the beans due to the fragrance only for direct roasting.

Therefore, the present invention intends to provide an epoch-making product that allows you to taste the freshly made flavor just by pouring and mixing hot water.

  Washing the dried green beans and immersing them in about 0.8% (± 0.2%) saline solution to absorb the salt content in the green beans, and hot water of about 90 degrees of the expanded green beans through the immersion step Add the salting process to remove the miscellaneous taste and remove the miscellaneous taste, add about 1% (± 0.2%) of salt to the total amount of green beans after the boiling process and stir well, A primary drying process in which the humidity is about 3% (± 2%) by low-temperature drying at 49 degrees (± 3 degrees), and a secondary drying process in which the green beans that have undergone the primary drying process are further dried. This is a method of pulverizing the green beans obtained by this drying method and combining the pulverized green beans with a sweetener such as sugar.

By immersing this in about 0.8% (± 0.2%) saline solution and allowing the mung beans to absorb salt, the sweetness and umami components from the inside of the mung beans in the primary drying step of the subsequent steps. The soy bean's original taste is pulled out in the boiling process.
The primary drying process is performed so that the green beans that have undergone the kneading process have a humidity of about 3% (± 2%) by low-temperature drying at about 49 degrees (± 3 degrees), but the set temperature for this low-temperature drying is set low. In this way, the taste (enzymes) of the product is not destroyed, and the flavor as close to raw as possible is left when used as a koji, and the taste is excellent.

In addition, by adding sweeteners such as sugar, you can taste the flavor of freshly brewed rice simply by pouring hot water and mixing it, and you can easily make a simmered rice cake.

First, green beans used as a raw material are washed. Thereafter, the green beans are immersed in cold water the day before processing (soaked in water). At that time, 0.8% of the amount of water is soaked in soybeans and immersed for about 15 hours overnight (immersion step). The amount of salt is preferably 0.8% (± 0.2%) of the amount of water. If there is too much salt than these values, salt remains, and if it is too little, sweetness cannot be extracted from the inside of the green beans. In addition, even if the amount of salt is too much, soybeans that have absorbed salt water have a lighter volume (specific gravity) than water, so that the green beans when immersed float on the surface of the water, and the return of the green beans themselves is worse. The green beans that have become boiled will lose their umami taste after being boiled and will have a slight taste.

  The miso is removed by passing through a boiling process in which the green beans swelled about twice are poured into hot water of 90 degrees for about 360 seconds, and the original taste of the green beans is drawn out. The temperature of the hot water and the boiling time are determined by the relative relationship between the outside air temperature and the hot water temperature and time. Then take out and take heat (use blower). At this time, add 1% salt of the whole amount of green beans and mix well.

  The green beans that have been subjected to the above-mentioned blanching process are transferred to a drying tray and put into the dryer. The raw material is put into a dryer and charged for 17 hours for primary drying. The temperature of the dryer at this time is a low temperature of 49 degrees, but by setting the temperature of the dryer low, the taste of the product (enzymes) is not destroyed and the flavor as close to raw as possible is left when used. Can be used for. The low temperature limit value is desirably ± 3 degrees of 49 degrees. The green beans are dried by warm air drying for 40 minutes and then resting for 5 minutes (withdrawing the internal water at this time) so as not to damage the enzyme of the soybeans. Draw out and found that the flavor remained much. Other low temperature drying methods may be used.

  The green beans that have undergone the primary drying step are again subjected to secondary drying for 5 hours to return the green beans to their original dry state. The capacity to enter the dryer in the secondary drying process was 200k, and the output in the dry state of the beans was 74kg, and the yield was 37%.

As a pre-treatment for converting the green beans that have undergone the secondary drying process into a powder, they are coarsely ground with a food cutter and then ground into large grains with a grinder (using an 8 mm plate). Other methods may be used. This crushed green bean can be used as a green bean paste by mixing it with a sweetener such as sugar and pouring hot water. In the present invention, no connection is used and the pulverized powder unique to the green beans plays the role of connection.
In the conventional ankos, after processing the green beans in a mixer filed bowl, starch and rice flour are added to add stickiness, but the original flavor components of the green beans may be impaired.

  If you mix the crushed green beans with sugar (other sweeteners may be used), you can just add hot water to make the koji.

Claims (2)

Immerse the washed dried green beans in about 0.8% (± 0.2%) saline solution to absorb the salt content in the green beans, and put the expanded green beans through the immersion step into hot water of about 90 degrees The boiling process to remove the miscellaneous taste, the kneading process in which about 1% (± 0.2%) of salt is added to the total amount of green beans that have passed through this boiling process, and the mung beans that have passed through the kneading process are about 49 degrees ( A method for drying a green bean comprising a primary drying step in which the humidity is about 3% (± 2%) by low-temperature drying of ± 3 degrees) and a secondary drying step of further drying the green beans that have undergone the primary drying step. A green soybean meal material obtained by pulverizing the green beans obtained according to claim 1 and combining a sweetener with the pulverized green beans.