Accommodating unit, bean boiling device and method for preparing boiled beans

Abstract

To provide a technique advantageous for boiling beans while suppressing reduction in taste.SOLUTION: The housing unit includes a ceiling portion, a side wall portion, and a bottom portion that are disposed inside a pot capable of storing a boiling liquid and define a housing space in which beans to be boiled with the boiling liquid are housed, at least one of the side wall portion and the bottom portion has an opening through which an outside of the housing space and the housing space communicate with each other, and an opening ratio of the side wall portion and the bottom portion as a whole is 3.0% or less.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present disclosure relates to a storage unit, a bean boiling device, and a method for producing boiled beans. [Background technology]

[0002] When making bean paste, etc., a large amount of red beans is boiled, and it is common practice to place the beans in a basket with many through holes and then submerge the basket together with the beans in water (cooking liquid) in a pot.

[0003] In the circulating bean boiling machine disclosed in Patent Document 1, beans are placed in a boiling basket that is smaller than the boiling kettle, and the boiling basket is placed inside the boiling kettle.Water heated outside the boiling kettle is introduced into the boiling kettle, thereby boiling the beans in the boiling basket. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 11-267023 Summary of the Invention [Problem to be solved by the invention]

[0005] When the container is submerged in the water (cooking liquid) inside the kettle to cook the beans in the container, the container is provided with through-holes so that the water in the kettle can flow into the container appropriately. Such through-holes are usually provided throughout the container in which the beans are stored.

[0006] On the other hand, during the process of cooking the beans, umami components that contribute to the good taste of the beans are released from the beans. The umami components released from the beans in this way flow out of the container through the through-holes. If the umami components are released and removed from the beans by cooking the beans in this way, the taste of the boiled beans obtained as a result of cooking will be impaired.

[0007] The present disclosure aims to provide a technique that is advantageous for boiling beans while minimizing loss of flavor. [Means for solving the problem]

[0008] One aspect of the present disclosure relates to a storage unit that is placed inside a pot capable of storing cooking liquid, and that has a ceiling, side walls, and a bottom that define a storage space in which beans to be boiled in the cooking liquid are stored, at least one of the side walls and the bottom has an opening that connects the storage space to the outside, and the opening rate of the entire side walls and bottom is 3.0% or less.

[0009] Another aspect of the present disclosure relates to a storage unit that is placed inside a pot capable of storing cooking liquid, and that includes a ceiling, side walls, and a bottom that define a storage space in which beans to be boiled in the cooking liquid are stored, and the side walls have openings that connect the storage space to the outside, but the bottom does not have any openings, and the openings are not provided in a height range of the side walls between the ceiling and the bottom that is less than 47.0% of the height from the bottom.

[0010] Another aspect of the present disclosure relates to a bean boiling device comprising a pot capable of storing boiling liquid and the above-mentioned storage unit disposed inside the pot.

[0011] Another aspect of the present disclosure relates to a method for producing boiled beans, which includes a step of immersing beans stored in a storage space of a storage unit in a cooking liquid stored in a pot, the storage unit having a ceiling, side walls, and a bottom that partition the storage space, at least one of the side walls and the bottom having an opening that connects the storage space to the outside, the opening rate being 3.0% or less in the effective part of the side walls and the entire bottom, and the effective part of the side walls being the part included in the height range of the side walls between the position where the expanded beans are closest to the ceiling in the storage space and the bottom.

[0012] Another aspect of the present disclosure relates to a method for producing boiled beans, which includes a step of immersing beans stored in a storage space of a storage unit in a cooking liquid stored in a pot, the storage unit having a ceiling, side walls, and a bottom that partition the storage space, the side walls having an opening that connects the storage space to the outside, but the bottom having no opening, and the opening is not provided in a height range of the side walls between the position where the expanded beans are closest to the ceiling in the storage space and the bottom, which is 47.0% or less from the bottom. [Effects of the Invention]

[0013] According to the present disclosure, it is advantageous to boil beans while minimizing the loss of flavor. [Brief explanation of the drawings]

[0014] [Figure 1] FIG. 1 is a perspective view showing an example of a bean boiling apparatus. [Figure 2] FIG. 2 is a perspective view showing an example of the storage unit (storage container) shown in FIG. [Figure 3] FIG. 3 is a flowchart showing an example of a method for producing boiled beans. [Figure 4] FIG. 4 is a conceptual diagram of a bean boiling apparatus for explaining an example of a method for producing boiled beans using the bean boiling apparatus shown in FIG. 1 (particularly the container shown in FIG. 2). [Figure 5] FIG. 5 is a conceptual diagram of a bean boiling apparatus for explaining an example of a method for producing boiled beans using a storage container having a large number of openings (through holes) uniformly distributed over the entire ceiling, side walls, and bottom. [Figure 6] FIG. 6 shows an example of a radar chart for evaluating the taste of the cooking liquid remaining in the container after beans (boiled beans) have been cooked. [Figure 7] FIG. 7 is a perspective view showing a modified example of the accommodation unit. DETAILED DESCRIPTION OF THE INVENTION

[0015] Hereinafter, an embodiment of the present disclosure will be described with reference to the drawings.

[0016] Fig. 1 is a perspective view showing an example of a bean boiling apparatus 10. Fig. 2 is a perspective view showing an example of a storage unit (storage container 30) shown in Fig. 1.

[0017] The bean boiling apparatus 10 shown in FIG. 1 has a pot 20 and a storage unit (plurality of storage containers 30).

[0018] The kettle 20 can store broth in an inner space S1. The kettle 20 shown in Fig. 1 has a cylindrical side wall and a disk-shaped bottom attached liquid-tight to the lower part of the side wall, and the side wall and the bottom define an inner space S1 that is open at the top. The bottom of the kettle 20 is attached to the side wall with no gap between them to prevent liquid (e.g., broth) from leaking out from between the bottom and the side wall of the kettle 20.

[0019] The cooking liquid stored in the inner space S1 of the pot 20 is not limited, and may be water, water to which seasonings or the like have been added, or a liquid other than water. The temperature of the cooking liquid is not limited, and may be, for example, room temperature (5 to 35°C) or a temperature higher than room temperature (for example, a temperature at or near the boiling point). As will be described later, when beans are soaked in the cooking liquid, lye and umami components flow out from the beans into the cooking liquid, and the entire cooking liquid including such lye and umami components is also simply referred to as the cooking liquid.

[0020] 1 further includes a central shaft 22 extending in the height direction along the central axis C at the center of the inner space S1. The central shaft 22 is fixed to the bottom of the kettle 20 and serves to position the multiple storage containers 30 in the inner space S1. The central shaft 22 may be attached to the bottom of the kettle 20 via a mounting fixture, or may be formed integrally with the bottom of the kettle 20 so as not to be removable from the bottom. Alternatively, the central shaft 22 itself may not be provided.

[0021] The plurality of containers 30 are arranged in the inner space S1 of the pot 20 and have a container space S2 for storing beans to be boiled in the boiling liquid.

[0022] The beans contained in the beans boiled in the cooking liquid are not limited, and may be, for example, adzuki beans. The beans boiled in the cooking liquid may contain only beans, or may contain any ingredients (usually solids) other than beans in addition to beans.

[0023] The storage space S2 is defined by a ceiling portion 31, a side wall portion 32, and a bottom portion 33 of the storage container 30.

[0024] The ceiling portion 31 has at least one opening 35 (a number of openings in the example shown in FIGS. 1 and 2) that connects the outside of the storage container 30 (storage space S2) to the storage space S2. At least one of the side wall portion 32 and the bottom portion 33 also has an opening 35 that connects the outside of the storage container 30 (storage space S2) to the storage space S2. In the example shown in FIGS. 1 and 2, a number of openings 35 are formed in the side wall portion 32, but no openings 35 are formed in the bottom portion 33. However, one or more openings 35 may be formed in the bottom portion 33, and no openings 35 may be formed in the side wall portion 32.

[0025] In this embodiment, the opening ratio due to the openings 35 is 3.0% or less, for example, 1.8% or less, throughout the entire side wall portion 32 and the bottom portion 33. More specifically, the opening ratio due to the openings 35 is 3.0% or less, for example, 1.8% or less, throughout the entire effective portion of the side wall portion 32 and the bottom portion 33. The "opening ratio" referred to here is determined based on the area of ​​the openings 35 (opening area). The "effective portion of the side wall portion 32" refers to the portion included in the height range of the side wall portion 32 between the bottom 33 (bottom surface) and the position where the beans in a heated and expanded state are closest to the ceiling portion 31 in the storage space S2. For example, in the case where the beans expand as they are boiled in the cooking liquid, the position where the beans are closest to the ceiling portion 31 in the storage space S2 is represented by the uppermost position of the beans in a state where the beans have expanded to their maximum height in the storage space S2 after heating is completed.

[0026] For example, when the beans in the storage space S2 expand to the extent that they reach the ceiling portion 31, the effective portion of the side wall portion 32 is the height range between the ceiling portion 31 and the bottom 33 (i.e., the entire side wall portion 32). In the example shown in FIGS. 1 and 2, the ceiling portion 31 is fixedly attached to the side wall portion 32 and does not move in the height direction, but the ceiling portion 31 may be provided so as to be movable in the height direction relative to the side wall portion 32. For example, the height position of the ceiling portion 31 may be changed manually or mechanically in accordance with the expansion of the beans in the storage space S2. Furthermore, the ceiling portion 31 may be provided so as to be movable in the height direction relative to the side wall portion 32; for example, the ceiling portion 31 may be pushed up by the beans as they expand in the height direction within the storage space S2. In this case, the height position of the ceiling portion 31 can be adaptively changed in accordance with the degree of expansion of the beans in the height direction, and the ceiling portion 31 can function as a so-called drop lid. When the ceiling portion 31 is movable in the height direction in this way, the effective portion of the side wall portion 32 (that is, the height range between the ceiling portion 31 and the bottom portion 33) changes depending on the height position of the ceiling portion 31.

[0027] Alternatively, in a configuration different from this embodiment, when beans are cooked in the cooking liquid using only a relatively lower portion of the storage space S2 rather than the entire storage space S2, the beans may not reach the ceiling 31 even if they have sufficiently expanded in the cooking liquid. In such a case, the effective portion of the side wall 32 is the height range between the height position below the ceiling 31 and the bottom 33 (i.e., part of the side wall 32).

[0028] In the bean boiling apparatus 10 of this example shown in Figures 1 and 2, no openings 35 are formed in the bottom 33, so the opening rate due to the openings 35 over the entire side wall portion 32 (more specifically, the effective portion of the side wall portion 32) is 3.0% or less (e.g., 1.8% or less).

[0029] Furthermore, in this embodiment, the openings 35 are not provided in a height range of 47.0% or less from the bottom 33 within the height range of the side wall 32 between the ceiling 31 and the bottom 33, and may not be provided in a height range of 71.4% or less from the bottom 33, for example. More specifically, the openings 35 are not provided in a height range of 47.0% or less from the bottom 33 within the height range of the side wall 32 (i.e., the effective portion of the side wall 32) between the position where the beans are closest to the ceiling 31 in the storage space S2 and the bottom 33. Therefore, the openings 35 may not be provided in a height range of 71.4% or less from the bottom 33, for example.

[0030] As a result of repeated trial and error, the inventors of the present invention have come to the new knowledge that providing the openings 35 with the above-mentioned opening ratio is advantageous for boiling beans while suppressing a loss of flavor. Furthermore, the inventors have also come to the new knowledge that not providing the openings 35 in the height range of the side wall portion 32 and in the bottom portion 33 is also advantageous for boiling beans while suppressing a loss of flavor.

[0031] The side wall portion 32 and the bottom portion 33 may be constructed as an integral unit or as separate bodies, but they are connected to each other in a liquid-tight manner, and liquid (such as boiling liquid) does not generally flow between the side wall portion 32 and the bottom portion 33.

[0032] Therefore, when the storage container 30 is placed in the inner space S1 of the kettle 20, liquid (such as broth) flows into the storage space S2 and out of the storage space S2 through the opening 35 in the ceiling portion 31 and the openings 35 in the side wall portion 32 and / or bottom portion 33.

[0033] There are no limitations on the shape and size of the opening 35. However, as will be described later, it is preferable that the opening 35 has a shape and size that allows the lye to easily flow out of the storage space S2 through the opening 35 to the outside of the storage container 30, and prevents the beans from easily flowing out of the storage space S2 through the opening 35 to the outside of the storage container 30.

[0034] The shape and size of the opening 35 provided in the ceiling portion 31 may be the same as or different from the shape and size of the opening 35 provided in the sidewall portion 32 and / or bottom portion 33. Furthermore, the shapes and sizes of the multiple openings 35 provided in the ceiling portion 31 may or may not be the same as one another, and for example, the shapes and sizes of the openings 35 may be changed depending on the area of ​​the ceiling portion 31. Similarly, the shapes and sizes of the multiple openings 35 provided in the sidewall portion 32 and / or bottom portion 33 may or may not be the same as one another, and the shapes and sizes of the openings 35 may be changed depending on the formation area.

[0035] The ceiling 31 of each storage container 30 is detachably attached to the side wall 32. When the ceiling 31 is detached from the side wall 32 to form an opening above the storage space S2, beans before cooking can be put into the storage space S2 and cooked beans can be taken out of the storage space S2 through the opening.

[0036] 1 and 2, the entire ceiling portion 31 forming the top surface of the storage space S2 constitutes an opening / closing portion that opens and closes the storage space S2 inside the storage container 30. However, the opening / closing portion may be constituted by only a part of the ceiling portion 31. Alternatively, the opening / closing portion may be constituted by a portion of the storage container 30 other than the ceiling portion 31 (the side wall portion 32 and / or the bottom portion 33).

[0037] In this embodiment, a plurality of storage containers 30 (six in the example shown in FIG. 1) are provided. These multiple storage containers 30 are arranged symmetrically with respect to the central axis C (central shaft body 22) of the inner space S1 of the furnace 20. In the example shown in FIG. 1, six storage containers 30 are arranged in the inner space S1 with rotational symmetry (particularly six-fold symmetry) on the circumference around the central shaft body 22 (central axis C).

[0038] These storage containers 30 are disposed inside two annular supports 15, and are supported by the supports 15 to restrict outward movement (i.e., radial directions based on the central axis C). Note that the supports 15 do not necessarily need to be installed; for example, in cases where some misalignment of the storage containers 30 is acceptable, the supports 15 may not be provided and outward movement of the storage containers 30 may not be restricted. On the other hand, inward movement of each storage container 30 (i.e., radial directions toward the central axis C) is restricted by the central shaft 22.

[0039] These storage containers 30 are provided so as to be able to move up and down in the height direction along the inner side wall surface of the hook 20 and the central shaft 22. That is, these storage containers 30 are placed into the inner space S1 of the hook 20 by being lowered along the central shaft 22, and are removed from the inner space S1 to the outside of the hook 20 by being raised along the central shaft 22. Note that in this example, the storage containers 30 are provided so as to be able to move actively relative to the hook 20, but the hook 20 may also be provided so as to be able to move actively relative to the storage containers 30.

[0040] Next, an example of a method for producing boiled beans by boiling beans using the bean boiling apparatus 10 shown in Figs. 1 and 2 will be described.

[0041] Fig. 3 is a flow chart showing an example of a method for making boiled beans. Fig. 4 is a conceptual diagram of a bean boiling apparatus 10 for explaining an example of a method for making boiled beans using the bean boiling apparatus 10 shown in Fig. 1 above (particularly the storage container 30 shown in Fig. 2). Fig. 5 is a conceptual diagram of a bean boiling apparatus 10 for explaining an example of a method for making boiled beans using a storage container 30 having a large number of openings 35 (through holes) uniformly distributed throughout the ceiling 31, side wall 32, and bottom 33. In the example shown in Fig. 5, the opening ratio of the openings 35 throughout the side wall 32 and bottom 33 of the storage container 30 exceeds 3.0%, and openings 35 are also provided in the side wall 32 within a height range of 47.0% or less from the bottom 33.

[0042] 4 and 5 show the inside of the pot 20, and the beans B stored in the storage space S2 in the storage container 30 arranged inside the pot 20 are shown perspectively by dotted lines.

[0043] 4 and 5 show the bean boiling apparatus 10 in a simplified manner to facilitate understanding, and the bean boiling apparatus 10 shown in FIG. 4 in particular differs in specific configuration from the bean boiling apparatus 10 shown in FIGS. 1 and 2. For example, a drainage line 23 is provided at the bottom of the pot 20 shown in FIG. 4. The drainage line 23 is opened and closed by a valve (not shown). When the drainage line 23 is closed by the valve, the liquid (cooking liquid L) can be stored in the inner space S1 of the pot 20. On the other hand, when the drainage line 23 is opened by the valve, the liquid (cooking liquid L) in the inner space S1 of the pot 20 can be discharged via the drainage line 23. In addition, a liquid receiving container 17 is provided to receive the liquid (cooking liquid L) that overflows from the upper opening of the pot 20.

[0044] The method for producing boiled beans includes, as an example, a boiling liquid boiling step S11, a beans adding step S12, a boiling liquid re-boiling step S13, a boiling liquid replenishing step S14, a boiling step S15, a boiled bean removing step S16, and a boiled bean kneading step S17, as shown in FIG.

[0045] In the liquid boiling step S11, the liquid L stored in the kettle 20 is heated to boiling before the beans B stored in the storage container 30 are immersed in the liquid L. In the liquid boiling step S11 of this example, the liquid L is stored in the kettle 20 so that only a portion of the inner space S1 of the kettle 20 (for example, 60 to 70 percent of the inner space S1) is occupied by the liquid L.

[0046] The method for heating the broth L in the kettle 20 is not limited. A heating device (not shown) can heat the kettle 20 and the broth L in the kettle 20 by burning gas, passing electricity through an electric heater to cause the electric heater to generate heat, or using induction heating (IH) to generate electromagnetic induction (eddy current). The heating device can also heat the broth L in the kettle 20 by generating high-temperature steam and using the steam to heat the kettle 20.

[0047] In the bean-adding step S12, the beans B stored in the storage space S2 of the storage container 30 are immersed in the cooking liquid L stored in the cauldron 20. That is, after the cooking liquid L is once boiled in the cooking liquid boiling step S11 described above, the storage container 30 together with the beans B is placed in the cauldron 20 and submerged in the cooking liquid L, whereby the beans B are added to the cooking liquid L.

[0048] At this time, the entire storage container 30 is submerged in the broth L in the pot 20, and the upper surface of the storage container 30 is positioned below the liquid level (upper surface) of the broth L in the pot 20. As a result, the broth L in the inner space S1 of the pot 20 flows into the storage space S2 in the storage container 30 through the opening 35, and as a result, the beans B are immersed in the broth L in the storage space S2.

[0049] The beans B may be added to the broiling liquid L in the pot 20 before the broiling liquid L starts to boil. Specifically, the beans B may be added to the broiling liquid L in the pot 20 before the heating of the broiling liquid L starts, or the beans B may be added to the broiling liquid L in the pot 20 after the heating of the broiling liquid L starts but before the broiling liquid L boils. In these cases, the broiling liquid L boils while the beans B are present in the broiling liquid L in the pot 20, so the "broiling liquid re-boiling step S13" described below is not performed, but the "lye removal step" is performed as needed.

[0050] In the boiling liquid re-boiling step S13, the boiling liquid L is heated and re-boiled while the container 30 is submerged in the boiling liquid L in the inner space S1 of the pot 20 together with the beans B. At this time, scum flows out from the beans B immersed in the boiling liquid L.

[0051] At least a portion of the lye rises in the cooking liquid L and has the property of staying near the liquid surface (upper surface) of the cooking liquid L. Therefore, at least a portion of the lye that flows out from the beans B flows out of the storage container 30 (storage space S2) through the openings 35 in the ceiling portion 31 and the side wall portion 32 of the storage container 30 (and also through the openings 35 in the bottom portion 33 if the bottom portion 33 also has an opening 35). The lye from the beans B that flows out of the storage container 30 in this way is removed by manually or mechanically discharging at least a portion of the cooking liquid L from the pot 20 (lye removal process).

[0052] In the cooking liquid replenishing step S14, at least a portion of the scum is removed from inside the kettle 20 together with a portion of the cooking liquid L, and then new cooking liquid L is added to the inner space S1 of the kettle 20. This cooking liquid replenishing step S14 may be performed simultaneously with the above-mentioned cooking liquid re-boiling step S13, or new cooking liquid L may be added to the inner space S1 while the cooking liquid L in the inner space S1 is being heated for re-boiling. Therefore, the cooking liquid replenishing step S14 may be performed while the above-mentioned scum removal step is being performed, or new cooking liquid L may be added to the inner space S1 as needed while scum is being removed from the cooking liquid L in the inner space S1.

[0053] In the cooking step S15, the temperature of the cooking liquid L in the pot 20 is adjusted to a desired temperature, while the beans B in the storage container 30 placed in the pot 20 are cooked. That is, the cooking liquid L in the pot 20 is heated continuously or intermittently by a heating device (not shown), and the beans B are cooked in the storage container 30 in the cooking liquid L at the desired temperature.

[0054] Then, in the boiled bean removal step S16, after the beans B in the storage container 30 placed inside the pot 20 have been boiled, the storage container 30 is raised and the entire storage container 30 is moved from the inner space S1 of the pot 20 to the outside of the pot 20. Then, the cooking liquid L and the beans B are simultaneously removed from the storage space S2 of the storage container 30. Alternatively, the beans B may be removed from the storage space S2 of the storage container 30 separately from the cooking liquid L. In this way, the beans B are removed as boiled beans from the cooking liquid L in the pot 20 and the storage container 30.

[0055] In this embodiment, an upper boiling and kneading step S17 is further performed, in which the beans B removed as boiled beans are kneaded. In this upper boiling and kneading step S17, the liquid (boiling liquid L) remaining in the storage space S2 after the beans B have been immersed in the boiling liquid L stored in the kettle 20 is added to the beans B removed from the boiling liquid L stored in the kettle 20 and the storage container 30, thereby kneading the beans B. Note that kneading of the beans B using the boiling liquid L is possible not only when the boiling liquid L is added to the beans B once removed from the boiling liquid L, but also when the boiling liquid L is transferred from the kettle 20 and / or the storage container 30 to a container such as a kettle for the next process together with (simultaneously with) the beans B (boiled beans). In this way, the liquid (boiling liquid L) in the inner space S1 of the kettle 20 may be used in addition to or instead of the boiling liquid L in the storage space S2, and the beans B removed from the boiling liquid L stored in the kettle 20 can be processed using at least the boiling liquid L.

[0056] The liquid (cooking liquid L) used in this way to process the beans B may be, for example, the cooking liquid L remaining in the inner space S1 of the pot 20 and / or the storage space S2 of the storage container 30 after the entire storage container 30 has been moved from the inner space S1 of the pot 20 to the outside of the pot 20. Even if an opening 35 is formed in the bottom 33, the cooking liquid L in the storage space S2 before flowing out through the opening 35 may be secured and used as the liquid to be used in processing the beans B. Alternatively, the cooking liquid L flowing out from the storage space S2 of the storage container 30 through the opening 35 after the storage container 30 has been moved to the outside of the pot 20 may be used as the "liquid remaining in the storage space S2 (cooking liquid L)" to process the beans B. In these cases, the amount and ratio of the cooking liquid L used in the inner space S1 and the storage space S2 (i.e., the ratio of the amount of cooking liquid L used to process the beans B to the total amount of cooking liquid L in the inner space S1 and the storage space S2) are not limited.

[0057] The liquid (cooking liquid L) in the inner space S1 of the pot 20 may also be used, for example, the cooking liquid L remaining in the inner space S1 after the storage container 30 is removed from the inner space S1 may be used. In these cases, the proportion and amount of cooking liquid L in the inner space S1 to be used are not limited.

[0058] Flavor components J that contribute to a good taste flow out from the beans B immersed in the cooking liquid L in the storage space S2 of the storage container 30. Some of the flavor components J that flow out from the beans B in this way may rise in the cooking liquid L, but at least some of the flavor components J tend to descend in the cooking liquid L or to remain at approximately the same height without rising or descending.

[0059] 5, when the opening ratio of the side wall 32 and the bottom 33 of the storage container 30 is large, the umami components J that float without rising in the broth L flow out of the storage container 30 (storage space S2) together with the broth L through the openings 35 of the side wall 32 and the bottom 33. In this case, the concentration of the umami components J in the storage space S2 of the storage container 30 is not necessarily high, and the beans B are boiled in the storage container 30 without being exposed to a high concentration of the umami components J.

[0060] On the other hand, when the opening ratio of the openings 35 is 3.0% or less across the entire side wall portion 32 and bottom portion 33 of the storage container 30 as shown in Fig. 4, the umami components J floating in the broth L in the storage space S2 tend to remain in the storage space S2 together with the beans B. Also, when no openings 35 are formed in the bottom 33 and no openings 35 are provided in a height range of the side wall portion 32 that is 47.0% or less from the bottom 33, the umami components J floating in the broth L in the storage space S2 tend to remain in the storage space S2. Therefore, in these cases, the umami components J leaking out from the beans B gradually accumulate in the storage space S2 within the storage container 30, and the beans B are boiled while being exposed to the high concentration of umami components J accumulated in the storage container 30. This allows a paste with a rich taste and flavor to be consistently produced.

[0061] In particular, by providing openings 35 not only in the ceiling portion 31 but also in the side wall portion 32 and / or bottom portion 33, it is possible to promote the formation of a flow (for example, vertical convection) of the cooking liquid L in the storage space S2 of the storage container 30. This flow of the cooking liquid L causes the beans B in the storage space S2 to move (dance) during cooking, allowing the beans B to be uniformly exposed to the cooking liquid L in its entirety, effectively extracting umami components J from the beans B into the cooking liquid L, and enabling the quick production of high-quality cooking liquid L and boiled beans with excellent flavor.

[0062] Furthermore, in the boiling and kneading step S17, the liquid (boiling liquid L) containing such a high concentration of umami components J that remains in the storage space S2 after the beans B have been immersed in the boiling liquid L stored in the pot 20 is added to the beans B (boiled beans). As a result, the beans B (boiled beans) are kneaded while their flavor is further enhanced by the high concentration of umami components J, making it possible to produce a paste with an even more improved, rich taste and flavor.

[0063] In the boiled bean kneading step S17, ingredients other than the liquid (cooking liquid L) containing a high concentration of umami component J may be added to the beans B (boiled beans). Typically, the beans B (boiled beans) may be kneaded with a seasoning such as sugar added thereto.

[0064] As described above, according to this embodiment, beans B are cooked using a storage container 30 in which openings 35 are provided in the ceiling portion 31 and in which openings 35 are provided in a limited opening ratio and in a limited height range in the side wall portion 32 and / or bottom portion 33. This allows a high concentration of umami components J to be retained in the storage space S2. Meanwhile, because openings 35 are formed not only in the ceiling portion 31 but also in the side wall portion 32 and / or bottom portion 33, a flow of cooking liquid L is effectively created in the storage space S2 during cooking, and the beans B in the storage space S2 can be cooked while being exposed to such flow of cooking liquid L.

[0065] As a result, the beans B stored in the storage space S2 of the storage container 30 are cooked in the cooking liquid L in the storage space S2 in which the concentration of the umami components J has been increased. In this way, according to this embodiment, the beans B are cooked while being exposed to a high concentration of the umami components J, so the beans B can be cooked while minimizing the loss of flavor, and it is possible to provide the beans B with a rich flavor as boiled beans.

[0066] Generally, if the side wall portion 32 and / or the bottom portion 33 have openings 35, it is expected that the umami components J will leak out of the storage space S2 through such openings 35 during cooking of the beans B. However, as in the above-described embodiment, if the opening ratio of the entire side wall portion 32 (effective portion) and bottom portion 33 of the storage container 30 is approximately 3.0% or less, it is found that the substantial impact of the leakage of the umami components J from the openings 35 on the taste of the boiled beans is very small. In fact, by setting the opening ratio of the entire side wall portion 32 (effective portion) and bottom portion 33 of the storage container 30 to approximately 3.0% or less, the umami can be well extracted, which may be advantageous for imparting a good taste to the boiled beans. Similarly, it is found that by not providing openings 35 in the side wall portion 32 within a height range of 47.0% or less from the bottom portion 33, the substantial impact of the leakage of the umami components J from the openings 35 on the taste of the boiled beans is very small, and the umami can be well extracted. On the other hand, by providing openings 35 not only in the ceiling portion 31 but also in the side wall portion 32 and / or bottom portion 33, a favorable flow of the cooking liquid L can be created within the storage container 30, which is expected to further improve the taste of the boiled beans.

[0067] Thus, the smaller the opening ratio of the side wall portion 32 and the bottom portion 33 (particularly when no openings 35 are formed), the more effectively the outflow of umami components J from the storage container 30 during cooking can be suppressed, but it becomes more difficult to create a desirable flow of the cooking liquid L within the storage container 30. Similarly, when no openings 35 are provided in a height range relatively close to the bottom portion 33, the more effectively the outflow of umami components J from the storage container 30 during cooking can be suppressed, but it becomes more difficult to create a desirable flow of the cooking liquid L within the storage container 30 (particularly in the space close to the bottom 33). On the other hand, according to the present embodiment described above, it is possible to achieve a high level of balance between suppressing the outflow of umami components J from the storage container 30 during cooking and creating a desirable flow of the cooking liquid L within the storage container 30 during cooking.

[0068] Furthermore, by adding the boiling liquid L in the storage space S2, which contains a high concentration of umami components J, to beans B (boiled beans) and kneading the mixture, a paste with a deeper flavor can be produced.

[0069] Furthermore, since the ceiling portion 31 of the storage container 30 is detachably attached to the side wall portion 32, it is easy to put beans B into the storage space S2 inside the storage container 30 and to remove beans B (boiled beans) from the storage space S2.

[0070] Furthermore, by heating the cooking liquid L stored in the pot 20 before the beans B stored in the container 30 are immersed in the cooking liquid L, the beans B can be cooked efficiently.

[0071] [Example] The inventors of the present invention used the bean boiling device 10 of the above-described embodiment (see Figures 1 and 2) to prepare boiled beans based on the above-described boiled bean manufacturing method (see Figure 3), and evaluated the taste of the boiling liquid L (cooking liquid) remaining in the storage space S2 of each storage container 30 after preparing the boiled beans.

[0072] That is, beans B (specifically, azuki beans) were boiled to make boiled beans using a bean boiling device 10 equipped with a plurality of storage containers 30, each of which had a ceiling 31 and side wall 32 with a plurality of openings 35 and a bottom 33 with no openings 35. In particular, the opening rate of the entire side wall 32 of each storage container 30 due to the openings 35 was 3.0%, and no openings 35 were provided in the height range of the side wall 32 that was 47.0% or less from the bottom 33.

[0073] The inventors prepared red beans as beans B and water as cooking liquid L. After that, cooking liquid L was poured into inner space S1 of kettle 20 (approximately 60% of the entire inner space S1), and the cooking liquid L was brought to a boil in inner space S1 (cooking liquid boiling step S11). After that, container 30 containing beans B was placed in inner space S1 of kettle 20 (bean putting step S12), and the cooking liquid L in kettle 20 was heated and brought to a boil again, while the scum was removed from the cooking liquid L (including the so-called astringency removal) (cooking liquid re-boiling step S13 and scum removing step).

[0074] Then, new broth L was replenished into the inner space S1 of the pot 20 until the entire inner space S1 was filled with the broth L, and heating of the broth L in the inner space S1 was continued (broth replenishment step S14 and simmering step S15).

[0075] After the beans B were sufficiently heated (cooked) in the cooking liquid L, the storage container 30 was removed from the cooking liquid L in the pot 20, and the beans B were removed from the storage space S2 of the storage container 30 (boiled bean removal step S16).

[0076] In this evaluation, the "cooked bean kneading process S17 (see Figure 3) in which the liquid containing a high concentration of umami components J remaining in the storage space S2 after the beans B have been immersed in the cooking liquid L in the pot 20 is added to the beans B (cooked beans) extracted from the cooking liquid L, and the beans B are kneaded" was not performed.

[0077] The taste of the broth, which is the liquid remaining in the container 30 after the beans B have been removed (i.e., the broth L containing a high concentration of umami components J that have flowed out from the beans B), was evaluated. Specifically, the broth L obtained as described above was analyzed using a taste recognition device (model number: TS-5000Z; manufactured by Intelligent Sensor Technology Co., Ltd.) that uses an artificial lipid membrane-type taste sensor, and the analysis results shown in Figure 6 were obtained.

[0078] Fig. 6 shows an example of a radar chart for evaluating the taste of the cooking liquid L remaining in the storage container 30 after the beans B (boiled beans) have been cooked. In the radar chart of Fig. 6, the taste of the cooking liquid (cooking liquid L) is relatively evaluated using scores from "-3" to "3" from the viewpoints (items) of "bitterness and impurities," "umami," "saltiness," "bitterness," "astringency," and "sweetness." For each item, a score closer to "3" indicates a stronger taste, and a score closer to "-3" indicates a weaker taste.

[0079] In Figure 6, "bitterness and off-flavor" corresponds to richness, off-flavor, hidden flavor, and complexity at low concentrations. "Bitterness" corresponds to the bitter aftertaste found in general foods. "Astringency" is the taste exhibited by, for example, catechins and tannins. "Umami" is a broth flavor derived from amino acids and nucleic acids. "Saltiness" is a flavor derived from inorganic salts such as table salt. "Sweetness" is the sweetness of sugars and sugar alcohols.

[0080] The taste recognition device can express the evaluation of various tastes of the broth L as numerical values ​​(evaluation values) derived based on a predetermined processing method. The radar chart shown in Fig. 6 is based on the scaled values ​​of the taste evaluations (evaluation values) of the taste recognition device, and "0" in the radar chart of Fig. 6 represents a reference score. This reference score ("0") is determined based on the taste evaluation of the broth L remaining in the storage container 30 after simmering beans B (boiled beans) using, for example, a storage container 30 (see Fig. 5) having a large number of openings 35 formed in all of the ceiling portion 31, side wall portion 32, and bottom portion 33. The reference score of the taste evaluation radar chart may be determined based on other viewpoints and criteria.

[0081] As a result, as shown in Figure 6, it was found that by using the bean boiling apparatus 10 of the above-mentioned embodiment (particularly the storage container 30 with a limited opening ratio and opening range), it is possible to significantly increase the umami of the cooking liquid L in the storage container 30. By boiling the beans B while exposing them to such cooking liquid L, it is possible to boil the beans B while preventing the original flavor of the beans from being reduced, and it is possible to provide boiled beans B with a rich flavor.

[0082] In the taste evaluation of the simmering liquid L remaining in the storage container 30 of the bean boiling apparatus 10 of this embodiment, the taste recognition device gave an evaluation value of "14.34" for "umami." On the other hand, a taste evaluation of the simmering liquid L was carried out using the same procedure as in the above-mentioned embodiment, using a bean boiling apparatus 10 provided with a storage container 30 in which the ceiling portion 31 has a plurality of openings 35 and the side wall portion 32 and bottom portion 33 do not have openings 35. As a result, the taste recognition device gave an evaluation value of "13.38" for the "umami" of the simmering liquid L. The higher the evaluation value for "umami" given by the taste recognition device, the stronger the umami of the simmering liquid L, and normally the stronger the umami of the simmering liquid L (i.e., the higher the evaluation value), the better the simmering liquid L is considered to be. In this way, it was confirmed that the storage unit of this embodiment (opening ratio of side wall portion 32 and bottom portion 33 = 3.0%) can produce a broth L with better "umami" than a storage unit with "opening ratio of side wall portion 32 and bottom portion 33 = 0%".

[0083] This method of making boiled beans, which preserves the original flavor of the ingredients, not only enables healthy and rich food to be achieved, but also reduces the loss of ingredients and the environmental burden caused by wastewater, which contributes to the achievement of the SDGs (Sustainable Development Goals).

[0084] The present inventors further prepared boiled beans in the bean boiling apparatus 10 of the above-described embodiment, based on the above-described boiled bean production method (see FIG. 3), while changing the opening ratio and height range of the openings 35 in the side wall 32 and / or bottom 33 of the storage container 30. The present inventors then evaluated the sugar content and salt content of the cooking liquid L remaining in the storage space S2 after preparing the boiled beans in this manner (hereinafter also referred to as "residual cooking liquid" L).

[0085] As a result, when the opening ratio of the openings 35 in the side wall portion 32 was 3.0% and the openings 35 in the side wall portion 32 were only provided in a height range of 53% from the ceiling portion 31 (Sample A), the sugar content of the remaining cooking liquid L was 5.3% and the salt content was 0.47%. When the opening ratio of the openings 35 in the side wall portion 32 was 1.8% and the openings 35 in the side wall portion 32 were only provided in a height range of 28.6% from the ceiling portion 31 (Sample B), the sugar content of the remaining cooking liquid L was 5.9% and the salt content was 0.49%. In both Sample A and Sample B, no openings 35 were provided in the bottom 33 of each storage container 30.

[0086] On the other hand, when the opening ratio of the openings 35 in the side wall portion 32 was 6.5% and the openings 35 were uniformly distributed over the entire side wall portion 32 (sample C), the sugar content of the remaining cooking liquid L was 2.2% and the salt content was 0.23%. In sample C, no openings 35 were provided in the bottom portion 33 of each storage container 30.

[0087] The above results also show that samples A and B according to the above embodiment can cook beans B in cooking liquid L with a higher sugar content and salt content than sample C which does not follow the above embodiment, and can provide beans B with a rich flavor as boiled beans.

[0088] [Variations] Fig. 7 is a perspective view showing a modified example of the storage unit. When multiple storage containers 30 are provided, the multiple storage containers 30 may be arranged spaced apart from each other inside the furnace 20 (inner space S1), spaced apart in the horizontal direction (see Fig. 1), or spaced apart in the vertical direction (see Fig. 7). In the example shown in Fig. 7, each storage container 30 has an overall cylindrical shape and includes a disk-shaped ceiling portion 31 and bottom portion 33, and a hollow cylindrical sidewall portion 32.

[0089] 7 has a plurality of openings 35 formed in the ceiling portion 31 and the side wall portion 32, but no openings 35 formed in the bottom portion 33. The opening ratio of the openings 35 is 3.0% or less throughout the side wall portion 32 and the bottom portion 33 in FIG. 7 (i.e., throughout the entire side wall portion 32, since no openings 35 are formed in the bottom portion 33). Furthermore, the openings 35 in the side wall portion 32 are not provided in a height range of 47.0% or less from the bottom portion 33 within the height range of the side wall portion 32 between the ceiling portion 31 and the bottom portion 33.

[0090] 7 may be attached to a fixing portion (not shown) and supported integrally by the fixing device so as to be movable integrally. In this case, all of the storage containers 30 may be attached to a common fixing device (for example, a columnar member), or a fixing device may be provided to connect only the storage containers 30 adjacent in the vertical direction.

[0091] When multiple storage containers 30 are arranged in the height direction, it is preferable that fixing devices are provided so that the broth in the inner space S1 flows into the space directly above the ceiling portion 31 of each storage container 30 when the multiple storage containers 30 are placed inside the kettle 20. Therefore, when multiple storage containers 30 are attached to one or more fixing parts (not shown), it is preferable that the one or more fixing parts are provided so as not to completely close the space between adjacent storage containers 30 in the height direction. In this case, the broth L can be appropriately supplied to the storage space S2 of each storage container 30 through the opening 35 in the ceiling portion 31 of each storage container 30, and the beans B in the storage space S2 can be appropriately cooked with the broth L. In addition, scum can be appropriately discharged from the storage space S2 to the outside of each storage container 30 (storage space S2) and moved to near the liquid surface of the broth L in the kettle 20.

[0092] The storage unit (plurality of storage containers 30) shown in Figure 7 is placed in the inner space S1 of the kettle 20, which is not provided with a central shaft 22 (see Figure 1). Although not shown, even if the plurality of storage containers 30 are arranged spaced apart in the vertical direction, it is possible to use the kettle 20 provided with the central shaft 22 as shown in Figure 1 by providing each storage container 30 with a through-hole in which the central shaft 22 can be placed. The plurality of storage containers 30 can be supported in any manner, and may be supported without using the central shaft 22.

[0093] In addition, in the examples shown in Figures 1, 2 and 7, multiple storage containers 30 having separate storage spaces S2 are provided, but a single storage container 30 having one storage space S2 may also be provided.

[0094] It should be noted that the embodiments and modifications disclosed in this specification are merely illustrative in all respects and should not be construed as limiting. The above-described embodiments and modifications may be omitted, substituted, and modified in various ways without departing from the scope and spirit of the appended claims. For example, the above-described embodiments and modifications may be combined in whole or in part, and embodiments other than those described above may be combined with the above-described embodiments or modifications. Furthermore, the effects of the present disclosure described in this specification are merely illustrative, and other effects may be obtained.

[0095] The technical category that embodies the above technical idea is not limited. For example, the above technical idea may be embodied by a computer program that causes a computer to execute one or more procedures (steps) included in a method of manufacturing or using the above device. The above technical idea may also be embodied by a computer-readable non-transitory recording medium on which such a computer program is recorded.

[0096] [Note] As is clear from the above, the present disclosure includes the following aspects.

[0097] [Aspect 1] A storage unit to be placed inside a pot capable of storing a cooking liquid, The container has a ceiling, side walls and a bottom which define a storage space in which the beans to be boiled in the boiling liquid are stored, At least one of the side wall portion and the bottom portion has an opening that communicates the outside of the storage space with the storage space, The opening ratio of the side wall portion and the bottom portion as a whole is 3.0% or less. Containment unit.

[0098] [Aspect 2] The opening ratio of the side wall portion and the bottom portion as a whole is 1.8% or less. 2. The containment unit of embodiment 1.

[0099] [Aspect 3] The bottom does not have the opening. 3. The containment unit according to claim 1 or 2.

[0100] [Aspect 4] A storage unit to be placed inside a pot capable of storing a cooking liquid, The container has a ceiling, side walls and a bottom which define a storage space in which the beans to be boiled in the boiling liquid are stored, the side wall portion has an opening that communicates the outside of the storage space with the storage space, but the bottom portion does not have the opening; The opening is not provided in a height range of the side wall portion between the ceiling portion and the bottom portion that is equal to or less than 47.0% of the height range from the bottom portion. Containment unit.

[0101] [Aspect 5] The ceiling portion has at least one opening that communicates the outside of the storage space with the storage space. The storage unit according to any one of the first to fourth aspects.

[0102] [Aspect 6] A pot capable of storing cooking liquid; 6. A bean boiling apparatus comprising: the storage unit according to claim 1, which is placed inside the pot.

[0103] [Aspect 7] The method includes a step of immersing the beans stored in the storage space of the storage unit in the boiling liquid stored in the pot, The storage unit has a ceiling portion, side walls, and a bottom portion that define the storage space, At least one of the side wall portion and the bottom portion has an opening that communicates the outside of the storage space with the storage space, an opening ratio of 3.0% or less in the effective portion of the side wall portion and the entire bottom portion; The effective portion of the side wall portion is a portion included in a height range of the side wall portion between a position where the expanded beans are closest to the ceiling portion in the storage space and the bottom. Method for making boiled beans.

[0104] [Aspect 8] The method includes a step of immersing the beans stored in the storage space of the storage unit in the boiling liquid stored in the pot, The storage unit has a ceiling portion, side walls, and a bottom portion that define the storage space, the side wall portion has an opening that communicates the outside of the storage space with the storage space, but the bottom portion does not have the opening; The openings are not provided in a height range of 47.0% or less from the bottom of the side wall portion between the position where the expanded beans are closest to the ceiling portion in the storage space and the bottom portion. Method for making boiled beans.

[0105] [Aspect 9] 9. The method for producing boiled beans according to claim 7, further comprising a step of processing the beans taken out of the boiling liquid stored in the pot using at least the boiling liquid. [Explanation of symbols]

[0106] 10 bean boiling device, 15 support, 17 liquid receiving container, 20 pot, 22 central shaft body, 23 drainage line, 30 storage container, 31 ceiling portion, 32 side wall portion, 33 bottom portion, 35 opening, B beans, C central axis line, J umami component, L boiling liquid, S1 inner space, S2 storage space

Claims

1. A storage unit to be placed inside a pot capable of storing a cooking liquid, The container has a ceiling, side walls and a bottom which define a storage space in which the beans to be boiled in the boiling liquid are stored, At least one of the side wall portion and the bottom portion has an opening that communicates the outside of the storage space with the storage space, the opening ratio of the side wall portion and the bottom portion as a whole is 3.0% or less; Containment unit.

2. the opening ratio of the sidewall portion and the bottom portion as a whole is 1.8% or less; The containment unit of claim 1 .

3. The bottom does not have the opening. The containment unit of claim 1 .

4. A storage unit to be placed inside a pot capable of storing a cooking liquid, The container has a ceiling, side walls and a bottom which define a storage space in which the beans to be boiled in the boiling liquid are stored, the side wall portion has an opening that communicates the outside of the storage space with the storage space, but the bottom portion does not have the opening; The opening is not provided in a height range of the side wall portion between the ceiling portion and the bottom portion that is equal to or less than 47.0% of the height from the bottom portion. Containment unit.

5. The ceiling portion has at least one opening that communicates the outside of the storage space with the storage space. The storage unit according to any one of claims 1 to 4.

6. A pot capable of storing cooking liquid; A bean boiling device comprising: an accommodation unit according to any one of claims 1 to 4, which is arranged inside the pot.

7. The method includes a step of immersing the beans stored in the storage space of the storage unit in the boiling liquid stored in the pot, The storage unit has a ceiling portion, side walls, and a bottom portion that define the storage space, At least one of the side wall portion and the bottom portion has an opening that communicates the outside of the storage space with the storage space, an opening ratio of 3.0% or less in the effective portion of the side wall portion and the entire bottom portion; The effective portion of the side wall portion is a portion included in a height range of the side wall portion between a position where the expanded beans are closest to the ceiling portion in the storage space and the bottom. Method for making boiled beans.

8. The method includes a step of immersing the beans stored in the storage space of the storage unit in the boiling liquid stored in the pot, The storage unit has a ceiling portion, side walls, and a bottom portion that define the storage space, the side wall portion has an opening that communicates the outside of the storage space with the storage space, but the bottom portion does not have the opening; The openings are not provided in a height range of 47.0% or less from the bottom of the side wall portion between the position where the expanded beans are closest to the ceiling portion in the storage space and the bottom portion. Method for making boiled beans.

9. 9. The method for producing boiled beans according to claim 7 or 8, further comprising a step of processing the beans taken out of the boiling liquid stored in the pot using at least the boiling liquid.

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