JP2007000062A - Non-fried broad bean - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain non-fried broad beans intended for solving such a defect that commodities obtained by frying broad beans in oil have favorable crispy palate feeling when eating, but the commodities are attached with oil, so commodity deterioration caused by oxidation of oil and fat becomes quick. <P>SOLUTION: The non-fried broad beans are obtained by soaking broad beans in water for a long time to swell, leaving the central parts of seed coat in a belt-like form and removing head and bottom parts on both sides, and putting the parts in a hot wind flow so as to be roasted. As a result of this, the broad beans quickly dry, void in substances remains as it is, and crispy palate feeling is obtained when eating. Furthermore, the broad beans have less oil and fat because of non-fried in oil, and commodity deterioration caused by oxidation of oil and fat is delayed. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  As a processed product of broad beans, there are products obtained by deep-fried or roasting broad beans. The present invention relates to such processed beans.

  Conventionally, processed products of broad beans include processed products of fried beans and roasted processed products. First of all, the fried beans will be explained. First, broad beans are soaked in water for a long time to expand. Take this out and cut the bottom of the seed coat. When this is fried and dried, the water accumulated in the cavities formed in the fruit is replaced with fats and oils. Because of this cavity, there is a crispy texture when eaten, and this texture is preferred.

  Next, when explaining the roasted broad beans, since the broad beans are roasted as they are at a high temperature, they are finished in a state where the seed coats are repelled. In this case, there are few cavities in the beans, so there is little crispy texture when eaten.

It is considered that there is no invention related to the present invention regarding processed beans.
Japanese Patent Laid-Open No. 5-3755 Japanese Patent Laid-Open No. 5-192083

So, pick up fried soy beans, which have a crispy texture.
Fried soba beans have the advantage of being crisp and crisp, but there is a defect that the product deteriorates quickly due to the oxidation of fats and oils collected in the cavities.
Therefore, the present invention aims to be a processed product of broad beans that has a crisp texture and is slow in product deterioration.

  For this purpose, instead of frying, we decided to roast by flowing hot air. In the method, first, the beans are soaked in water for a long time to expand. Next, this was taken out, and as shown in FIG. 1, the central part of the seed coat was left in a strip shape, and the head and buttocks on both sides were removed. And this was put in the hot air flowing and roasted.

Leave the middle part of the seed coat, remove both ends and roast, and the water of the beans will be removed rapidly. For this reason, the water accumulated in the cavities formed in the fruit quickly escapes and the cavities remain as they are. There is a crispy texture when eating for this.
Moreover, since no oil is used, there is little oil and fat, and the deterioration of the product due to oxidation of the oil and fat was delayed.

  Here, let's see how different the amount of fat contained in the fried broad beans and non-oil-free broad beans without oil. According to the composition table below, fried beans are 20.8g / 100g, while non-oil beans are 3.0g / 100g.

Conventionally, it has been said that if the beans are not fried, they will not have a crispy texture.
In the present invention, the beans are first soaked in water for a long time to expand, then removed, leaving the central part of the seed coat in a strip shape, removing the head and buttocks on both sides, and hot air flows through it. It was placed inside and roasted. By processing into non-oil soba beans that do not use oil in this way, a processed product with a longer shelf life than before was created, leaving the crispy texture intact.

  Therefore, non-oil broad beans processed without using oil will be described with reference to examples.

The beans are soaked in tap water (18 ° C. to 19 ° C.) for 3 days (72 hours), taken out, and the central part of the seed coat is left in the form of a strip with a width of about 5 mm, and the head and buttocks on both sides are removed. Again, this is immersed in salt water for 4 hours, taken out, and salt water is removed. This is roasted by placing it for 20 minutes in the flow of hot air at 170 ° C.
If this is cooled and packaged, a processed product of non-oil broad beans is completed.

  Here, if far infrared rays are added while hot air flows, the roasting effect is further increased.

  The processed beans are mostly fried, but the non-oil broad beans may increase the sales of non-oil broad beans.

A state diagram of the broad bean, with the central part of the seed coat left in a strip and the head and buttocks on both sides removed.

Explanation of symbols

1 fruit 2 seed coat

Claims (1)

Broad beans are soaked in water for a long time, taken out and removed, leaving the central part of the seed coat in a strip shape, removing the head and buttocks on both sides, and placing it in a hot air stream and roasting it A processed product of broad beans, characterized by things.

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