Provided is a method for producing green soybeans boiled in saltwater that have improved preservability and are hardly discolored even in the case of being preserved in a chilled state. A method for producing frozen green soybeans boiled in saltwater that can be preserved even in the case of being thawed and then kept in a chilled state, said method comprising: a step for blanching green soybeans in the presence of a bacteriostatic agent that is a composition comprising 50-70%(w/w) of sodium acetate, 15-35%(w/w) of glycine, 5-15%(w/w) of a mixture of sodium chloride with albumen lysozyme and 1-10 %(w/w) of a sucrose fatty acid ester, and a discoloration inhibitor that is a composition comprising 55-75 %(w/w) of sodium hydrogen carbonate, 15-25%(w/w) of trehalose, 2-12 %(w/w) of vitamin C, 1-5 %(w/w) of powdery phytic acid, 1-5 %(w/w) of sodium chloride and 1-3 %(w/w) of a konjak powder and a step for, after blanching, cooling the green soybeans in the presence of calcined calcium and then freezing the same.本發明提供一種即便於冷卻狀態下保存,保存性亦提升,且不易褪色之鹽煮毛豆之製造方法。本發明之冷凍鹽煮毛豆之製造方法係即便於解凍後置於冷卻狀態之情形時亦能夠保存之冷凍鹽煮毛豆之製造方法,且包括如下步驟:於包含50~70%(w/w)之乙酸鈉、15~35%(w/w)之甘胺酸、5~15%(w/w)之食鹽與蛋白溶菌酶混合物及1~10%(w/w)之蔗糖脂肪酸酯之組合物即制菌劑、以及包含55~75%(w/w)之碳酸氫鈉、15~25%(w/w)之海藻糖、2~12%(w/w)之維生素C、1~5%(w/w)之粉末植酸、1~5%(w/w)之食鹽及1~3%(w/w)之蒟蒻粉之組合物即防止褪色劑的存在下,將毛豆進行汆燙;汆燙後於焙燒鈣之存在下進行冷卻,繼而進行冷凍。
