JPS5878557A - Seasoning of beans, peas or nuts - Google Patents

Abstract

PURPOSE:To facilitate the absorption of seasoning liquid in beans, etc., and to obtain seasoned beans, etc. having excellent taste and flavor, by immersing beans, etc. in a mixed seasoning solution at 45-50 deg.C. CONSTITUTION:Beans (e.g. soybean, broad bean, etc.), peas (e.g. green peas, etc.) or nuts (e.g. peanut, almond nut, pistachio nut, cashew nut, etc.) are immersed in a solution of a mixture of sodium glutamate, natural glyccyrrhizin, stevioside, citric acid, and/or artificial sweetener, etc. and table salt at 45-50 deg.C for 0.5- 1min under stirring, drained for a proper time, left to stand for a definite time interval, and parched, frizzled, or fried. It is preferable to irradiate the beans, etc. with 2,450MHz microwave before immersing in the mixed solution.

Description

【発明の詳細な説明】 この発明は、豆類、ナツツ類の味付は方法に関する〇 従来、煎豆に例をとれば、塩で味付けをしていた。その
方法は、水またはぬるま湯に食塩を溶解し、これに原料
豆を潰し適当時間経過後この原料豆を引き揚げ、翌日焙
煎ま九は油揚げして製品としていた。[Detailed Description of the Invention] This invention relates to a method for seasoning beans and nuts. Conventionally, for example, roasted beans have been seasoned with salt. The method involved dissolving salt in water or lukewarm water, crushing the raw beans in the solution, taking the raw beans out after an appropriate period of time, and frying the roasted beans the next day to make the product.

原料豆は、例えばピーナツを例に取れば、長方形のパー
ジニアタイプと九粒のスパニッシュタイプに大別され、
前者の国内産は千葉、茨城、熊本。Taking peanuts as an example, raw beans are broadly divided into the rectangular Parsinia type and the nine-grain Spanish type.
The former is produced domestically in Chiba, Ibaraki, and Kumamoto.

宮崎等が主産地であり、外国産は中国（大粒、旭日牌）
、アメリカ、オーストラリア産等が代表的である。The main production area is Miyazaki, etc., and the foreign production is China (large grain, Rising Sun)
, America, Australia, etc. are representative.

そして従来の味付は方法で製品化した場合には国内産が
最も美味しく、以下、外国産の上述の順に格付けされて
いる。Domestic seasonings are the most delicious when made into products using traditional seasoning methods, and foreign products are ranked in the order listed above.

国内産は味がよく、シかも生産量が少ない丸めコストが
高く、安定供給ができないという欠点があった。Domestic products have a good taste, but they have the drawbacks of low production volumes, high rounding costs, and an inability to provide a stable supply.

外国産の味のよくない原因は甘味並びに風味が少ないか
らであり、そこでこの発明は、味覚の不充分な原料に甘
味を主としその他の風味を味付けし、安価な材料で極め
て優秀な製品を得る豆類。The reason why foreign products taste bad is because they lack sweetness and flavor. Therefore, this invention makes it possible to season raw materials with insufficient taste with sweetness and other flavors, thereby producing extremely high-quality products using inexpensive materials. Legumes to obtain.

ナツツ類の味付は方法を提供するものである。Flavoring nuts provides a method.

以下、この発明の一実施ＶＩ＜’　ｌ、”Ｈべると、豆
類（落花生、そら豆、大豆、グリ／Ｌ；°−ス等）ｇナ
ツツ類（アーモンド、ピスタチオ、カシュナツツ等）を
焙煎、油揚、あるいは７ブイし、製品化するにあたり、
グルタミン酸ナトリュム、天然グリチルリチン（せ草根
）、ステビアサイド（菊科の植物ステビアから抽出）、
クエン酸９人工甘味料等の単体あるいは複数の組合せと
食塩とを混合した混合液を設け、該混合液を４５〜５０
℃に保ち・該混合液を攪拌しながら３０秒〜１分間上記
原料（豆類、ナツツ類の生豆）を浸漬した後適当時間水
切りし、この混合液の浸漬した原料を一定時間寝かせる
ものより構成される。Hereinafter, one embodiment of the present invention VI<' l, "H Belt, roasting beans (peanuts, fava beans, soybeans, greens, etc.) g nuts (almonds, pistachios, cashnuts, etc.), When fried tofu or buoyed and commercialized,
Sodium glutamate, natural glycyrrhizin (plant root), steviaside (extracted from stevia, a plant in the chrysanthemum family),
Prepare a mixture of citric acid 9, an artificial sweetener, etc. or a combination of them, and salt, and add 45 to 50
It consists of soaking the above raw materials (green beans, nuts, etc.) for 30 seconds to 1 minute while stirring the mixed solution and draining the water for an appropriate period of time while stirring the mixed solution. be done.

尚、原料は混合液に浸漬する前に２４５０　Ｍｌｌｌｌ
のこの発明によると、原料を４５〜５０℃の混合液に浸
漬するため原料ｒｃ＠収し易く、温度が高すぎて豆が煮
えてしま≠後工程で豆の風味がなくなることがなく、又
、豆の水分が飛び難いこともない。又、混合液は攪拌し
ながら原料を浸漬する結果、混合液が早く均一に原料に
’ｌｋい込まれ、又、原料豆は攪拌しないため豆が型く
ずれすることがなく、又、必要に応じてあらかじめ電子
線を原料に照射するため原料の内部温度が高められ混合
液が吸収され易く、安価な原料を甘味及び風味のすぐれ
た製品に加工することができ、極めて有益なる効果を奏
する。In addition, before immersing the raw material in the mixed solution, 2450 Mllll
According to this invention, since the raw materials are immersed in a mixed liquid at 45 to 50°C, it is easy to collect the raw materials, and the beans do not lose their flavor in the subsequent process due to the beans being boiled due to the temperature being too high. , it is not difficult for the water from the beans to evaporate. In addition, as the mixed liquid is immersed into the raw materials while stirring, the mixed liquid is soaked into the raw materials quickly and uniformly, and since the raw beans are not stirred, the beans do not lose their shape. Since the raw materials are irradiated with electron beams in advance, the internal temperature of the raw materials is raised and the mixed liquid is easily absorbed, and inexpensive raw materials can be processed into products with excellent sweetness and flavor, which is extremely beneficial.

（実施例１） 水　　７０．４　７　　に、 塩　　　　　　　　　　　　　　　９６００　　ｆグル
タミン酸ナトリウム　　　　　４８０１人工甘味料　　
　　　　　８０１ を混合した混合液を液槽へ入れ、該混合液をガスバーナ
ー、重油バーナー、ボイラー等で５０℃に保ち、原液に
落花生２０−を入れ、混合液を攪拌しなから１分間浸漬
した後液槽より引き上け３０秒間水切りした後、網コン
テナに入れ一晩（最低１２時間）寝かせ、翌日焙煎し製
品１８．６−を得た。(Example 1) Water 70.4 7, salt 9600 f monosodium glutamate 4801 artificial sweetener
801 into a liquid tank, maintain the mixed liquid at 50°C with a gas burner, heavy oil burner, boiler, etc., add peanuts 20- to the stock solution, and soak the mixed liquid for 1 minute without stirring. After pulling it up from the liquid tank and draining it for 30 seconds, it was placed in a mesh container and left to rest overnight (at least 12 hours), and roasted the next day to obtain product 18.6-.

（実施例２） 水　　７０　　ｊに、 塩　　　　　　　　　　　　　　　　　　　　　　７４
００　Ｆグルタミン酸ナトリウム　　　　　　　　　　
　　　　７００１天然グルチｔン（せ草根から抽出精製
したもの）　　７０１クエン酸　　　　　　　　　　　
　　　１４Ｏｆを混合し九混合液を液槽へ入れ、液温を
ガスバーナーで５０″Ｃに保ち、原液に落花生２０ＫＱ
を入れ、混合液を攪拌しながら１分間浸漬した後、液槽
より引き上ｋｆ８０秒関水切りした後、網コンテナに入
れ一晩（最低１２時間）寝かせ、翌日焙煎し、製品１８
．６恥を得九。(Example 2) Water 70 j, salt 74
00 F Sodium Glutamate
7001 Natural Glutin (extracted and purified from grass root) 701 Citric acid
Mix 14Of and put the mixture into the liquid tank, keep the liquid temperature at 50"C with a gas burner, and add 20KQ of peanuts to the stock solution.
The mixture was soaked for 1 minute while stirring, then pulled up from the liquid tank, drained for 80 seconds, placed in a mesh container, left overnight (at least 12 hours), and roasted the next day.Product 18
．． 6. 9. Embarrassed.

（実施例３） 水７０．４１Ｋ。(Example 3) Water 70.41K.

グルタミン酸ナトリウム　　　　　　４８０ｆ人工甘味
料　　　　　　　　５０　ｆ を混合した混合液を設け、原液をガスバーナーで４０℃
に保ち、原液に落花生２０匈（小粒）を入れ、該、液を
撹拌しながら８０秒間浸漬し〜引き上け、８０秒間水切
りし、網コンテナに入れ一晩（最低１２時間）そのｔま
均一にするため寝かせ１翌日８ＫＱを取り出し、１５５
℃の油の中に入れ、約９分位で油から取り出し、分離機
で油を切り、食塩２ＫＱにグルタミン酸ナトリウムｔｏ
ｏ　ｌを加えた物を約１０１ふりかけ、８ＫＱの製品を
得た。Prepare a mixture of sodium glutamate 480f and artificial sweetener 50f, and heat the stock solution at 40°C with a gas burner.
Add 20 tons of peanuts (small grains) to the stock solution, soak in the solution for 80 seconds while stirring, then remove, drain for 80 seconds, and place in a mesh container overnight (at least 12 hours) until uniform. The next day, I took out 8KQ and 155
Put it in oil at ℃, take it out from the oil after about 9 minutes, drain the oil with a separator, add 2KQ of table salt and sodium glutamate to
Approximately 101 times of the mixture was sprinkled with 8KQ of product.

（実施例４） 落花生１５０ｆを２４５０　ＭＨｚの電子線を１分８０
秒照射した後、 水　　　　　　　　　　　　　　　　　　　１０ＧＯｆ
塩　　　　　　　　　　　　　　　　　１０６　１グル
タミン酸ナトリウム　　　　　　　１０　Ｆ天然グルチ
ルリチン　　　　　　　　　ｌｆクエン酸　　　　　　
　　　　２ｆ を混合した混合液を５０℃に保ち、該液中に投入し、液
を攪拌しながら１分間浸漬し、１分間経過後落花生を引
き上け、８０秒間水切りして放置し・網コンテナに入れ
、−晩（最低１２時間）そのまま均一にするため寝かせ
、翌日焙煎し、製品４６．５−を得た。(Example 4) 150 f peanuts were exposed to a 2450 MHz electron beam for 80 minutes for 1 minute.
After irradiating for seconds, water 10GOf
Salt 106 1 Sodium glutamate 10 F natural glutyrrhizin lf citric acid
2f was kept at 50℃, and the peanuts were poured into the solution and soaked for 1 minute while stirring. After 1 minute, the peanuts were pulled up, drained for 80 seconds, and left to stand. The mixture was poured and allowed to stand overnight (at least 12 hours) for uniformity, and roasted the next day to yield product 46.5.

（実施例５） 水ｌＪに、 クエン酸　　　　　　　　２ｆ グルタミン酸ナトリウム　　　　　１０　Ｆ人工甘味料
　　　　　　　ｘｌ °の混合液を設け、散液に大豆２５０ｆを一晩浸漬し、
翌日豆を取り出し、水切りして焙煎し、味付は大豆２２
０−ｆを得た。(Example 5) A mixed solution of 2f citric acid, 10F sodium glutamate, 10F artificial sweetener xl° was prepared in 1J of water, and 250f soybeans were soaked in the dispersion overnight.
The next day, the beans are taken out, drained and roasted, and seasoned with soybean 22.
0-f was obtained.

Claims (1)

【特許請求の範囲】 ■　豆類、ナツツ類を焙煎、油揚、あるいはフライし製
品化するにあえり、天然ある≠は人工甘味料等の調味料
の単体あるーはｖ回路の組合せと食塩とを混合した混合
液を設け、該混合液を４５〜５０℃に保ち、該混合液を
攪拌しながら８０秒〜１分間原料を浸漬した後適当時間
水切りし１この混合液の浸漬した原料゛を一定時間寝か
せることを特徴とする豆類・ナツツ類の味付は方法。 ■　豆類、ナツツ類の焙煎、油揚、あるいはフライし製
品化するにあたり、先ず原料を電子線で照射した後天然
あるいは人工甘味料等の調味料の単体あるいはＩ［Ｗｋ
の組合せと食塩とを混合した混合液を設け、該混合液を
４５〜５０℃に保ち、該混合液を攪拌しながら８０秒〜
１分間原料を浸漬し丸後適当時間水切りし、この混合液
の浸漬した原料を一定時間寝かせることを特徴とする豆
類、ナツツ類の味付は方法。[Claims] ■ When beans and nuts are roasted, fried, or fried to produce products, natural ≠ is a single seasoning such as an artificial sweetener, or a combination of v-circuit and salt. A mixed solution is prepared, and the mixed solution is kept at 45 to 50°C, and the raw materials are immersed in the mixed solution for 80 seconds to 1 minute while stirring, and then drained for an appropriate time.1. There is a method for seasoning beans and nuts that is characterized by letting them sit for a certain period of time. ■ When roasting, deep-frying, or frying beans and nuts and turning them into products, the raw materials are first irradiated with electron beams and then seasonings such as natural or artificial sweeteners or I [Wk
A mixture of the above combination and salt is provided, the mixture is maintained at 45 to 50°C, and the mixture is stirred for 80 seconds to
A method for flavoring beans and nuts, which is characterized by soaking the raw materials for 1 minute, draining them for an appropriate period of time, and allowing the raw materials soaked in this mixture to rest for a certain period of time.