JPS6192544A - Seasoning of pea and nut - Google Patents
Seasoning of pea and nutInfo
- Publication number
- JPS6192544A JPS6192544A JP60196007A JP19600785A JPS6192544A JP S6192544 A JPS6192544 A JP S6192544A JP 60196007 A JP60196007 A JP 60196007A JP 19600785 A JP19600785 A JP 19600785A JP S6192544 A JPS6192544 A JP S6192544A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- raw material
- nuts
- beans
- time
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、豆類、ナツツ類の味付は方法に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for seasoning beans and nuts.
なお、本出願は特願昭５６−１７６０１７号（原出願）
の分割に係るものであり、原出願の発明が調味料と食塩
との混合液による味付は方法に特定されているのに対し
、本発明は調味液による味付は方法に関するものである
。This application is filed under Japanese Patent Application No. 56-176017 (original application).
The invention of the original application specifies the method of seasoning with a mixture of seasoning and salt, whereas the present invention relates to the method of seasoning with a seasoning liquid.
従来の技術
従来、煎豆な例にとれば、塩で味付けをしていた。その
方法は、水又はぬるま湯に食塩を溶解し、これに原料豆
を漬し、適当時間経過後にこの原料豆を引き揚げ、翌日
焙煎または油揚げして製品としていた２、
一万、原料豆としては、例えばピーナツを例にとれば、
長刀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、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−ストラリア産等が代表的である。そして、前
記した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。Conventional Technology Traditionally, for example, roasted beans were seasoned with salt. The method involved dissolving 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. For example, if we take peanuts as an example,
It is roughly divided into the long sword-shaped Parsinia type and the nine-grain Spanish type, and the former is mainly produced domestically in Chiba, Ibaraki, Kumamoto, Miyazaki, etc., while the foreign ones are China (large grains, Rising Sun), America, and Autumn. - Typical examples include those from Stralia. When the above-mentioned conventional seasonings are commercialized by the method, the domestically produced products are the most delicious, and the foreign products are ranked in the above order.
発明が解決しようとする問題点
前記のように、国内産は味はよいが、生産量が少ないた
めコストが高く、また安定供給ができないという欠点が
あった。−万、外国産は生産量が多く安定供給が可能で
コストも安いが、甘味及び風味が少ないために味がよく
ないという欠点があった。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 inability to provide a stable supply. - 10,000, foreign products can be produced in large quantities, can be supplied stably, and are cheap, but they have the disadvantage that they lack sweetness and flavor, so they do not taste good.
従って、本発明の一つの目的は、このような甘味及び風
味の少ない原料に対しても、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が得られる
豆類、ナツツ類の味付は方法を提供することにおる。Therefore, one object of the present invention is to improve the production of beans, nuts, etc., which can be seasoned with sweetness and other flavors, even for such raw materials with little sweetness and flavor, to obtain extremely excellent products with inexpensive materials. The seasoning is based on providing a method.
一方、味付は方法について見た場合、従来は専ら食塩に
よる味付は方法しか行なわれていない。これは、食塩の
分子量は５８．４５ と小さいため、食塩水に豆類、
ナツツ類を浸漬するだけで容易に食塩が浸透するが、他
の調味料、例えばＬ−グルタミン酸、クエン酸、甘味料
（サッカリン）、ステビアサイド、グリチルリチン等は
食塩に比べて分子量が極めて大きい（例えばグリチルリ
チンの分子量は８２３で食塩の約１４倍である）ため、
上記のように単に調味料の水溶液に浸漬しただけでは、
調味料が原料に均一に含浸吸収されないためである。そ
のため、従来の味付は方法による豆類、ナツツ類は塩味
単味であり、風味豊かな豆類、ナツツ類の味付は方法の
開発が望まれている。On the other hand, when looking at the methods of seasoning, conventionally the only method of seasoning was with salt. This is because the molecular weight of table salt is as small as 58.45.
Salt penetrates easily by simply soaking nuts, but other seasonings, such as L-glutamic acid, citric acid, sweeteners (saccharin), steviaside, and glycyrrhizin, have extremely large molecular weights compared to salt (e.g. The molecular weight of glycyrrhizin is 823, which is about 14 times that of table salt.)
Simply immersing it in an aqueous seasoning solution as described above will not
This is because the seasoning is not uniformly absorbed into the raw material. Therefore, conventionally, beans and nuts are flavored with a simple salty taste by a method, and it is desired to develop a method for flavoring beans and nuts with rich flavor.
従って、本発明の王たる目的は、風味豊かに調味料によ
り豆類、ナツツ類を味付けできる方法を提供することに
ある。Therefore, the primary objective of the present invention is to provide a method for flavoring beans and nuts with a flavorful seasoning.
問題点を解決するための手段及び作用
本発明者は、調味料の溶液を特定温度に保ちかつ攪拌し
ながら豆類、ナツツ類を浸漬した場合、調味料が極めて
短時間に原料中に含浸吸収されること、及び、その後水
切りし一定時間寝かせた場合、上調味料の含浸吸収が均
一となり。Means and Action for Solving the Problems The present inventor has discovered that when beans and nuts are immersed in a solution of seasoning while maintaining it at a specific temperature and stirring, the seasoning is impregnated and absorbed into the raw material in an extremely short period of time. Also, if you drain the water and let it sit for a certain period of time, the seasoning will be absorbed and absorbed evenly.
バランスのとれた味付けができることを見い出し、本発
明を完成するに至ったものである。It was discovered that a well-balanced seasoning could be achieved, and the present invention was completed.
すなわち１本発明の味付は方法は、豆類（落花生、そら
豆、大豆、グリンピース等）、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
フライし、製品化するに６た９、グルタミン酸ナトリク
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、人工甘味料
等の単体あるいは複数の組合せからなる調味料の溶液を
約４０〜５０℃に保ち、該調味液を攪拌しながら一定時
間（通常３０秒〜１分程度）上記原料（豆類、ナツツ類
の生豆）を浸漬し、その後適当時間水切りし、この調味
液が含浸吸収された原料を一定時間寝かせることを特徴
とするものである。That is, 1. The seasoning method of the present invention is based on beans (peanuts, fava beans, soybeans, green peas, etc.), nuts (almonds,
pistachios, cashnuts, etc.) are roasted, deep-fried, or fried and commercialized into products, including sodium glutamate, natural glycyrrhizin (grass root), and stevia side (
A solution of a seasoning (extracted from Stevia, a plant belonging to the Chrysanthemum family), citric acid, artificial sweeteners, etc., is maintained at approximately 40 to 50°C, and the seasoning liquid is stirred for a certain period of time (usually 30 seconds). The method is characterized by soaking the raw materials (green beans, nuts, etc.) for about 1 minute, then draining them for a suitable period of time, and allowing the raw materials impregnated and absorbed with the seasoning liquid to sit for a certain period of time.
上記本発明の方法によると、原料を約４０℃〜５０℃の
調味液に浸漬するため、調味液が原料中に含浸吸収され
易い。調味液の温度が５０℃を超えると、豆類が煮えて
しまい、後工程で豆類の風味がなくなり、また水分が多
く吸収されるため水分を飛ばす（乾燥する）のに長時間
を要し、さらに後工程の焙煎、油揚において原料がこげ
て不均一な製品あるいはねちゃねちやした異質な製品に
なり易い。一方、温度が低すぎると原料に調味液が浸透
し難く、あるいは長期間かけて浸透させたとしても不均
等に吸収されるので、後工程の焙煎、油揚の際にコゲ等
を生じて均一な製品が得られ難い。According to the method of the present invention, since the raw material is immersed in the seasoning liquid at about 40°C to 50°C, the seasoning liquid is easily impregnated and absorbed into the raw material. 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), and During the subsequent roasting and deep-frying processes, the raw materials tend to burn, resulting in an uneven product or a slimy, foreign product. On the other hand, if the temperature is too low, it will be difficult for the seasoning liquid to penetrate into the ingredients, or even if it penetrates 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.
また、調味液を攪拌しながら原料を浸漬するため、分子
量の大きな調味料の沈澱が防止され、均質な調味液とな
り、調味液が均一かつ極めて短時間に原料中に含浸吸収
される。また、金網等のバスケット類に原料を入れて浸
漬すれば、原料豆は攪拌されないため型くずれすること
がないので有利である。その後水切りし、一定時間寝か
せることにより、甘味及び風味に優れた均一な味付は品
となる。このように本発明に従って味付けされｆｃ製品
を、その後焙煎、油送、フライすることにより、コゲ等
もなく均一に仕上げられた甘味及び風味豊かな製品が得
られる。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, oil-frying, and frying the fc product seasoned according to the present invention in this manner, a uniformly finished product with no scorch or the like and rich in sweetness and flavor can be obtained.
本発明者はまた、調味液による処理に先だって、原料に
電子線好ましくは２４５０ ＡｆＨｚの電子線を照射す
れば、調味液の原料への吸収がかなり促進され、特に採
砲直後の水分の高い原料への調味液の吸収が促進される
ことを見い出した。The present inventor also found that if the raw material is irradiated with an electron beam, preferably an electron beam of 2450 AfHz, prior to treatment with the seasoning liquid, the absorption of the seasoning liquid into the raw material is considerably promoted, especially when the raw material has a high moisture content immediately after being harvested. It has been found that the absorption of seasoning liquid into the skin is promoted.
従って、本発明の他の味付は方法は、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たり、ま
ず原料に電子線を照射した後、前記方法と同様に、約４
０〜５０℃に保持された調味液を攪拌しながら一定時間
原料を浸漬し、その後適当時間水切りし、調味液が含浸
吸収された原料を一定時間寝かせること？：特徴とする
ものでおる。Therefore, in another flavoring 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, as in the above method, about 40%
Is it immersing raw materials in a seasoning liquid maintained at 0 to 50°C for a certain period of time while stirring, then draining the water for an appropriate period of time, and allowing the raw materials that have been impregnated and absorbed with the seasoning liquid to rest for a certain period of time? ：Characteristics.
このように予め電子線を原料に照射することにより、原
料の内部温度が高められ、調味液が原料中に吸収され易
くなり、安価な品質の劣る原料であっても甘味及び風味
の優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。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 low-quality raw materials. It can be processed to produce extremely beneficial effects.
実 施 例
以下、実施例を示して本発明について具体的に説明する
。EXAMPLES The present invention will be specifically described below with reference to Examples.
実施例 １
水７０．４１にグルタミン酸ナトリウム４８ｏり、人工
甘味料５０Ｆを混合した調味液を調製し、該液をガスバ
ーナーでＡＱ℃に保ちかつ攪拌しながら、金網バスケッ
トに収納した落花生２０に９（約７〜１０謳φの小粒）
を浸漬し、その後引き上げて３０秒間水切りし、網コン
テナに入れて一晩（最低１２時間）そのまま均一にする
ため寝かせた。翌日８ Ｋｐを取り出し、１５５’±５
℃ の油の中に入れて油揚げし、約９分位で油からをり
出し、分離機で油を切り、食塩２縁にグルタミン酸ナト
リウム１ｏｏｔを７１０えた物を約７ｏｆふりかけ、８
Ｋｙの製品を得た。Example 1 A seasoning liquid was prepared by mixing 48°C of sodium glutamate with 50°F of an artificial sweetener in 70.41°C of water, and while keeping the liquid at AQ°C with a gas burner and stirring, 9% of peanuts stored in a wire mesh basket were added. (Small grains of about 7 to 10 diameter diameter)
was soaked, then removed, drained for 30 seconds, placed in a mesh container, and left overnight (minimum 12 hours) for uniformity. Next day, take out 8 Kp and measure 155'±5
Put them in oil at 100°F and deep-fry them, take them out of the oil after about 9 minutes, drain the oil with a separator, sprinkle 710ml of monosodium glutamate on 2 rims of table salt,
I got Ky's product.
実施例 ２
落花生１５０ｔに２４５０ ＭＨｚの電子線を１分３０
秒照射した。次に、水１００ｏ ｆにグルタミン酸ナト
リウム１０２．天然グリチルリチン１２、クエン酸２ｆ
を混合した調味液を５０℃に保ち、膣液中に上記落花生
を投入し調味液を攪拌しながら１分間浸漬し、１分経過
後落花生を引き上げ、３０秒間水切りして放置し、網コ
ンテナに入れて一晩（最低１２時間］そのまま均一にす
るため寝かせ、翌日焙煎し、製品を得た。Example 2 A 2450 MHz electron beam was applied to 150 tons of peanuts for 1 minute and 30 minutes.
Irradiated for seconds. Next, add 102 ml of sodium glutamate to 100 oz of water. Natural glycyrrhizin 12, citric acid 2f
Keep the seasoning liquid mixed with the ingredients at 50°C, put the peanuts into the vaginal fluid, immerse them for 1 minute while stirring the seasoning liquid, take out the peanuts after 1 minute, 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.
発明の効果
本発明の方法によれば、甘味並びに、に味に劣る安価な
外国産の豆類、ナツツ類に対しても、煮くずれあるいは
型くずれもなく、従来困難であった調味料により極めて
短時間にかつ均一に、甘味及び風味豊かな味付けをする
ことができる。Effects of the Invention According to the method of the present invention, even cheap 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. It is possible to uniformly and uniformly season sweetness and flavor.
また、予め原料に電子線を照射すれば、調味液の原料へ
の吸収が促進される。従って、本発明の方法による味付
は後に焙煎、油揚瑯すれば、品質に劣る安価な原料であ
っても、甘味及び風味に優れコゲ等のない均一なバラン
スよく味付けされた製品として製造することができ、そ
の結果、優れた品質の製品を安価に大造することができ
るという利点が得られる。Moreover, if the raw material is irradiated with an electron beam in advance, absorption of the seasoning liquid into the raw material is promoted. Therefore, if the seasoning by the method of the present invention is later roasted and fried, 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 produced in large quantities at low cost.
Claims (1)
化するにあたり、天然あるいは人工甘味料等の調味料の
溶液を約４０〜５０℃に保ち、該調味液を攪拌しながら
一定時間原料を浸漬し、その後適当時間水切りし、この
調味液が含浸吸収された原料を一定時間寝かせることを
特徴とする豆類、ナツツ類の味付け方法。 ２、豆類、ナツツ類を焙煎、油揚、あるいはフライし製
品化するにあたり、まず原料に電子線を照射した後、天
然あるいは人工甘味料等の調味料の溶液を約４０〜５０
℃に保ち、該調味液を攪拌しながら一定時間原料を浸漬
し、その後適当時間水切りし、この調味液が含浸吸収さ
れた原料を一定時間寝かせることを特徴とする豆類、ナ
ツツ類の味付け方法。[Scope of Claims] 1. When roasting, frying or frying beans and nuts to produce products, a solution of seasoning such as natural or artificial sweeteners is maintained at about 40 to 50°C and the seasoning liquid is stirred. This method of seasoning beans and nuts is characterized in that the raw materials are soaked for a certain period of time, then drained for a suitable period of time, and the raw materials impregnated and absorbed with the seasoning liquid are left to rest for a certain period of time. 2. When roasting, deep-frying, or frying beans and nuts to produce products, first irradiate the raw materials with electron beams, then add a solution of seasonings such as natural or artificial sweeteners to about 40-50%
This method for seasoning beans and nuts is characterized by immersing the raw material for a certain period of time while stirring the seasoning liquid at a temperature of 100°C, followed by draining the water for a suitable period of time, and allowing the raw material impregnated and absorbed with the seasoning liquid to rest for a certain period of time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60196007A JPS6192544A (en) | 1985-09-06 | 1985-09-06 | Seasoning of pea and nut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60196007A JPS6192544A (en) | 1985-09-06 | 1985-09-06 | Seasoning of pea and nut |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56176017A Division JPS5948622B2 (en) | 1981-11-02 | 1981-11-02 | How to season beans and nuts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6192544A true JPS6192544A (en) | 1986-05-10 |
| JPH0240300B2 JPH0240300B2 (en) | 1990-09-11 |
Family
ID=16350675
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60196007A Granted JPS6192544A (en) | 1985-09-06 | 1985-09-06 | Seasoning of pea and nut |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6192544A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013072387A3 (en) * | 2011-11-15 | 2013-07-18 | Frito-Lay Trading Company Gmbh | Production of enhanced nuts and legumes |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5878557A (en) * | 1981-11-02 | 1983-05-12 | Hiroshi Harada | Seasoning of beans, peas or nuts |
-
1985
- 1985-09-06 JP JP60196007A patent/JPS6192544A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5878557A (en) * | 1981-11-02 | 1983-05-12 | Hiroshi Harada | Seasoning of beans, peas or nuts |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013072387A3 (en) * | 2011-11-15 | 2013-07-18 | Frito-Lay Trading Company Gmbh | Production of enhanced nuts and legumes |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0240300B2 (en) | 1990-09-11 |
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