Packaged Ground Beans Processing Guide
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ScribdTranslationsPackaged Ground Beans Processing Guide
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ScribdTranslationsPROCESS DIAGRAM 'PACKAGED GROUND BEANS'
Reception of raw material
Red bean "Phaseolus vulgaris")
30°C
Humidity of Storage
grain 13-14% (dry bean)
Impurities
Water Selection and washing Lost beans
Wastewater
Grain
1:4 Rehydration or soaking
Wastewater
For 8 hours
30-60 minutes Cooking beans
15 psi at 124 °C hydrated
Garlic and salt pressure cooker
Losses of
Ground
product
Ground beans
Sal Fried
Onion
Vegetable oil
Filling in packaging
flexible retortables and heavy
of the product
121.1 °C Sterilized
For 60 min
30°C Cooled
PROCESS DESCRIPTION
Reception of raw materials:
The unloading of the bean sacks takes place, and this is weighed to confirm the amount that is entering.
sale. A sampling of it is carried out to conduct quality analysis and avoid
the acceptance of product in poor conditions.
Storage
The storage of these raw materials is carried out in the same sacks in which they are
they received and stored stacked on wooden pallets, in a controlled environment. The
the temperature in the storage place should not exceed 30ºC and the relative humidity
The grain must be standardized to a range of 13 to 14%.
Selection
The cleaning of the bean grain is carried out through the elimination of dust, hulls,
crop stubble, etc. The equipment used to carry out this operation consists of a
table equipped with a conveyor belt in the center; around it there are personnel
manually cleaning by carrying out selection and sorting operations of it
bean, being able to eliminate up to a certain point broken, damaged, underdeveloped grains, etc.
Washing
Its purpose is to remove particles from the soil that are firmly adhered. The grain is
deposited in sieves where water is added and they are manually stirred for their
cleaning.
Soaking or rehydrating
It involves soaking the beans in drinking water prior to the grain processing in order to
reduce cooking time, soften the product and eliminate undesirable substances such as
the flatulent sugars. The recommended grain: water ratio for soaking is 1:4 (1 part
of grain: 4 parts of water) and this is left in a resting tank for 2 hours.
Cooking
Once the soaking solution is removed from the tanks, the drained beans will be taken and transported to
PVC trays (food grade) to the cooking kettle that must already be in
heating process to shorten times. Since the kettles operate under pressure,
and once the pot has reached a pressure of 15psi, it will be left to cook for 45
minutes at a temperature of 124ºC.
Ground
In this stage, a colloidal mill is used, in which the beans are added together with water.
from the previous broth or fresh water until adjusting the formulated amount. To achieve a texture
uniformity in the ground product is essential to always maintain the same water ratio:
grain. Finally, a fine product is obtained, with a particle size of 15 microns.
Fried
This process takes 30 minutes during which the bean is combined with vegetable oil and the
other ingredients (garlic, onion, salt) are placed in a cauldron and stirred every 10
minutes.
Packaged
The product is transferred to a semi-automatic dosing machine where the weight is programmed.
required (400g) and placed in correctly vacuum-sealed Doypack bags to preserve
the product of the ambient humidity.
Sterilization
In order to extend the product's lifespan by eliminating any
Microorganism present, this process takes place for a period of 30.
minutes at a temperature of 121.2 ºC.
Cooled
The packaged beans will be taken to the cooling area where they will remain until
reach a temperature of at least 20 ºC.
