| 摘要 |
PURPOSE:To improve the processability and mass-productivity of fried beans and to obtain fried beans having uniformly fried appearance and improved palatability, by incising a broad bean at the head and the tail parts of the bud and frying the bean. CONSTITUTION:In the production of a fried bean by applying incisions 1, 2 to the surface skin Y of a broad bean X and frying the bean in a food oil, the incisions 1, 2 are applied to the head part H and the tail part T of the bud-side of the broad bean X. The processability of broad bean X and the mass-productivity of fried beans can be improved, and fried beans having uniform appearance and excellent palatability can be produced in high efficiency in a relatively short time. When the incisions of the head and the tail parts are applied in a manner to cross nearly perpendicularly to each other, the inner core 3 is bound moderately with the outer shell at the central part and the separation of the core into two pieces during frying can be prevented. The obtained fried bean has a unique and appetizing appearance different from that of conventional fried beans. |
