| 摘要 |
PURPOSE:To obtain a bean product having proper hardness, improved shape retention, permeation of seasoning solution, shelf stability, etc., by adding water to beans, boiling them, dehydrating, frying them without coat, subjecting them and a seasoning solution to vacuum packing, and heating them with hot water. CONSTITUTION:Beans such as soybeans, broad beans, green peas, etc. are immersed in water, restored to a water-containing state, boiled, dehydrated, and dried without coat with a vegetable oil (e.g., salad oil) or an animal oil (e.g., oil of bird) or a mixed oil of the vegetable oil and the animal oil at 150-220 deg.C. The fried beans together with soy sauce, and a seasoning solution such as spice, etc., are subjected to vacuum packing, and the packed beans are heated in hot water at 90 deg.C for 60min, to give the aimed bean product. Since the bean product is fried without coat, a great number of pores are formed in the interior, a seasoning solution can be permeated into the whole tissue, shape retention is improved by the frying without coat, and the bean product has good touch to the teeth. |
