CN1385090A - Uncooked sweetened bean paste, powder bean paste, bean paste stuffing, looked red bean and froozen food thereof - Google Patents
Uncooked sweetened bean paste, powder bean paste, bean paste stuffing, looked red bean and froozen food thereof Download PDFInfo
- Publication number
- CN1385090A CN1385090A CN 02118068 CN02118068A CN1385090A CN 1385090 A CN1385090 A CN 1385090A CN 02118068 CN02118068 CN 02118068 CN 02118068 A CN02118068 A CN 02118068A CN 1385090 A CN1385090 A CN 1385090A
- Authority
- CN
- China
- Prior art keywords
- bean paste
- sweetened bean
- sweetened
- paste
- bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Unsweetened bean jam, dried bean jam, kneaded sweet bean jam, boiled red beans and frozen boiled red bean containing polyphenol in an amount of 3.6-8.1 mg based on 1 g of the solid part of red bean.
Description
Technical field that the present invention belongs to
The present invention relates to the living sweetened bean paste (unsweetened sweetened bean paste) of local flavor excellence, Powdered sweetened bean paste, sweetened bean paste stuffing, the red bean that boils and the freezing red bean that boils.
Prior art
General sweetened bean paste branch make a living sweetened bean paste and sweetened bean paste stuffing.So-called unsweetened sweetened bean paste is after grinding the beans that boil, remove peeling, the moisture of the sweetened bean paste particle (sweetened bean paste juice) after the adjusting sedimentation separation is made, sweetened bean paste stuffing is meant in unsweetened sweetened bean paste and adds carbohydrate, the sweetened bean paste that the limit heating edge is mixed (sweetened bean paste stuffing), perhaps in the beans that boil, add carbohydrate, the sweetened bean paste that the limit heating edge is mixed (granular sweetened bean paste).In addition, though sweetened bean paste can be by all beans manufacturings, the sweetened bean paste of being made by red bean in excellence aspect local flavor and the fragrance, is the sweetened bean paste of the most normal use than the sweetened bean paste of being made by other beans.
When making sweetened bean paste, need many operations such as dipping operation, cooking process, system sweetened bean paste operation by red bean.Cooking process when particularly making sweetened bean paste by red bean has very big influence to the local flavor of the sweetened bean paste that finally obtains.The operation that this operation generally precooks by being called, remove astringent taste, boil is again formed.Precook, remove the astringent taste operation and be the astringent taste composition that is contained in the kind skin of removing red bean and the cotyledon part, boil red bean, the remove liquor operation of (removing the water of astringent taste).In removing the water of this astringent taste, contain polyphenol such as tannin, because through this operation, astringent taste tails off, and can boil colory red bean.After removing puckery operation, add water again, the boiling procedure again that further boils, also stripping polyphenol in the liquor that produce this moment.Behind the boiling procedure, make when giving birth to sweetened bean paste, owing to also removed the liquor of boiling procedure generation again, the polyphenol amount that living sweetened bean paste contained that obtains further reduces again.Thus, since ancient times, in the manufacturing of sweetened bean paste, polyphenol is kept someone at a respectful distance as the composition of bitter taste, astringent taste always, but known in recent years Polyphenols has the various functions that comprise antioxidation and gazed at.
On the other hand, so-called local flavor is given birth to for the preservation of sweetened bean paste also problem.Owing to give birth to the moisture height of sweetened bean paste, the non-constant of keeping quality, by giving birth to sweetened bean paste when making sweetened bean paste stuffing, exist or give birth to the sweetened bean paste manufacturing after make sweetened bean paste stuffing at once, or have to use the restriction of the living sweetened bean paste etc. of refrigeration or freezing preservation, be difficult to handle.
Therefore, since the strong point, in order to improve keeping quality, made living sweetened bean paste simply and sweetened bean paste stuffing is a purpose with the short time, be dry sweetened bean paste, the dry sweetened bean paste of making powder of giving birth to always.Dry sweetened bean paste is that dehydration, drying make the moisture of living sweetened bean paste reach 5% product, ability long preservation.Give birth to the method for sweetened bean paste as drying, as conventional method, known have pneumatic conveying drying, fluidized bed drying, aeration-drying, pan formula drying, a spray-drying etc.But these drying means all are normal pressures or add the drying means of depressing that bad by the change of thermogenetic color and local flavor, the damage of sweetened bean paste particle has become problem in dried pulverizing process.In addition, outside the above-mentioned drying means, it also is known adopting cryodesiccated method.Though cryodesiccated dry sweetened bean paste has been eliminated the shortcoming of the dry sweetened bean paste that adopts above-mentioned drying means, have outside the problem of the long-time drying of so-called needs, treating capacity aspect, also have the very large shortcoming of cost of equipment.By giving birth to dry sweetened bean paste after sweetened bean paste or the rehydration when making sweetened bean paste stuffing, owing to further pass through heating process, the change that has more encouraged the original food flavor of sweetened bean paste, local flavor, color is bad.
Thereby for a long time, the deterioration of the original local flavor of demand sweetened bean paste does not almost have and can be with the living sweetened bean paste of low cost manufacturing, dry sweetened bean paste, sweetened bean paste stuffing, the red bean that boils, the freezing red bean that boils always.
The problem that invention more solves
The objective of the invention is to do one's utmost to suppress the living sweetened bean paste for prior art, dry sweetened bean paste, sweetened bean paste stuffing, the red bean that boils, freezing boiling become the local flavor deterioration of problem the red bean, and provide can be with the living sweetened bean paste of low cost manufacturing, dry sweetened bean paste, sweetened bean paste stuffing, the red bean that boils, the freezing red bean that boils.
Solve the means of problem
The result that present inventors further investigate finds that the discarded liquor that contains polyphenol of prior art has the effect that local flavor is strengthened, and has so far finished the present invention.
That is, the present invention relates in 1g red bean solid content, contain the living sweetened bean paste of 3.6-8.1mg polyphenol, dry sweetened bean paste, sweetened bean paste stuffing, the red bean that boils and the freezing red bean that boils.The polyphenol that in 1g red bean solid content, contains than 3.6mg after a little while, it is insufficient that local flavor becomes, and than 8.1mg for a long time, owing to become the strong excessively sweetened bean paste of astringent taste, do not reach purpose of the present invention.In addition, in specification of the present invention, so-called red bean solid content is the solid content from red bean, is the material that is equivalent to except the moisture, carbohydrate and other auxiliary material that come spontaneous sweetened bean paste, Powdered sweetened bean paste, sweetened bean paste stuffing.
The preferred amounts of polyphenol is that every 1g red bean solid content is 4.2-7.8mg, more preferably 4.3-7.7mg.
As polyphenol of the present invention, can list the polyphenol that contains in the red bean of catechuic acid, leucoanthocyanidin, Quercetin, anthocyanin, chlorogenic acid, former anthocyanin etc.
Method as the living sweetened bean paste of the polyphenol that obtains containing aforementioned proportion, there is no particular limitation, can be made according to a conventional method and be given birth to sweetened bean paste by the red bean that boils through following operation manufacturing, promptly in the cooking process of red bean, after over-cooking 98 ℃ the 1st cooking process, removing astringent taste, more than 90 ℃, boiled 30-180 minute, preferred 40-150 minute, more preferably 60-120 minute the 2nd cooking process, the polyphenol amount that just can access in the 1g red bean solid content is the living sweetened bean paste of 3.6-8.1mg.The 1st cooking process preferably finishes after reaching 98 ℃, lowers the temperature with interior the beginning at 5 seconds, then prepares to remove puckery.The water yield when boiling, with respect to 30kg raw material red bean, preferred 150kg.
By making the living sweetened bean paste drying of making as mentioned above, the polyphenol amount that can make in the 1g red bean solid content is the Powdered sweetened bean paste of 3.6-8.1mg.As drying means, can adopt the drying means of prior art, by heated drying the time, because heat causes the deterioration of local flavor, the temperature when too not improving drying is important.As preferred drying means, can list the method for giving birth to sweetened bean paste and drying under reduced pressure that stirs.Regulate dry temperature so that the product temperature preferably reaches below 70 ℃ this moment, more preferably below 50 ℃.By keeping the product temperature, can suppress the deterioration of the quality that causes by heat significantly below 70 ℃.
As can stir and under decompression state dry device, the preferred use has the vacuum drier of agitating device, if can regulate temperature, then more preferably.As such device, for example can list cylinder agitating type vacuum drier.
As long as the vacuum when dry can be adjusted to below the preferred 93mmHg, more preferably below the 50mmHg, just can.
Agitating device only otherwise cause the damage of sweetened bean paste particle can stir just passablely, for example can select to have banding pattern, blade type, the agitating device of stirring arm shapes such as anchor type.Stirring both can continuous stirring, also intermittently (intermittently) stirring.
Mixing speed according to the capacity of the machinery that uses with agitating device and different, only otherwise destroy the sweetened bean paste particle and can under the speed of evenly stirring, stir and just can.When for example using 50L to hold horizontal type vacuum belt drier (Advanced Service system), below the preferred 60rpm, more preferably about 3-30rpm.
Under aforesaid condition,, can effectively utilize heat energy by stirring, dry at short notice, can not needed the dry sweetened bean paste of pulverizing especially.
In addition, in drying process, the liquor that produces in the time of can adding cooking process or its concentrate or dry thing (below be generically and collectively referred to as liquor).Dry behind the interpolation liquor, can strengthen local flavor.As the addition of liquor, about preferred 7.5-25%.Owing to also contain the astringent taste composition except that polyphenol in the liquor, if the amount of the liquor that adds surpasses 25%, the tendency that then has astringent taste to become strong.Thereby, as the addition of liquor, more preferably 10-20%.As the liquor that adds, the liquor that preferred the 2nd cooking process produces.The liquor that produces during the 1st cooking process (remove puckery operation) (removing puckery water) though in also contain polyphenol, astringent taste is strong, because the danger that damages local flavor is arranged, is not preferred.
As the method for optimizing of making sweetened bean paste stuffing of the present invention, can enumerate in the Powdered sweetened bean paste of making as mentioned above, add liquor and carbohydrate about the 7.5-25% that its cooking process of giving birth to sweetened bean paste produces simultaneously, make the method for sweetened bean paste stuffing by conventional method.As the addition of liquor, add the same reason of situation of liquor according to above-mentioned drying process the time, more preferably 10-20%.
In addition, the carbohydrate that adds during as the manufacturing sweetened bean paste stuffing for example can list various sweeteners such as granulated sugar, glycitols, starch sugar, monose, polysaccharide.Can further add the auxiliary material except that carbohydrate.As auxiliary material, can list salt, agar etc.
As making method of boiling red bean of the present invention, there is no particular limitation, boiling in the technology of red bean, after over-cooking 98 ℃ the 1st cooking process, removing astringent taste, more than 90 ℃, boiled 30-180 minute, preferred 40-150 minute, more preferably 60-120 minute the 2nd cooking process, the polyphenol amount that just can access in the 1g red bean solid content is the red bean that boils of 3.6-8.1mg.The 1st cooking process preferably finishes after reaching 98 ℃, lowers the temperature with interior the beginning at 5 seconds, then prepares to remove puckery.The water yield when boiling is with respect to 30kg raw material red bean, about preferred 150kg.
In addition, by freezing make according to the method described above boil red bean, can obtain the freezing red bean that boils of the present invention.There is no particular limitation to freezing freezing method when boiling red bean, but the meaning that the quality after preventing to thaw descends, and the method that IQF or dielectric are freezing etc. is than slowly freezing.In addition, from the aspect such as being easy to thaw, also can adopt the method for IQF respectively.Of the present inventionly freezing boil red bean after thawing, both can give birth to sweetened bean paste, further make sweetened bean paste stuffing, also can former state make grain sweetened bean paste according to the conventional method manufacturing.
Below, enumerate embodiment the present invention is described.
Embodiment
Embodiment 1
(manufacturing of dry sweetened bean paste A)
Washing raw material red bean 30kg behind crude removal and foreign matter, adds water and the intensification of 150kg, boils 25 minutes (the 1st cooking process) under 98 ℃.After this, discard liquor (removing puckery water), be attached to the polyphenol on the surface of beans behind clean the 1st cooking process.Add 150kg water and intensification again, under 98 ℃, boil 80 minutes (the 2nd cooking process).Then, the limit adds the waterside and grinds in the beans behind the 2nd cooking process, remove peeling by sieve after, make sweetened bean paste particle precipitation by subsider, separate bleaching water.The sweetened bean paste particle (sweetened bean paste juice) of sedimentation separation is put into the squeezing bag,, obtain the living sweetened bean paste of the about 62 weight % of moisture by squeezing with squeezer.Use 50L to hold horizontal type vacuum belt drier (Advanced Service system), 70 ℃ of jacket temperatures, vacuum 30mmHg under the condition of mixing speed 8rpm, makes this 12kg give birth to the sweetened bean paste drying, obtains dry sweetened bean paste A.
(manufacturing of dry sweetened bean paste B)
Except that the 1st cooking process boiled under 98 ℃ 3 minutes, adopt and the same condition of dry sweetened bean paste A, make dry sweetened bean paste B.
(manufacturing of dry sweetened bean paste C)
Except that the 1st cooking process is boiled 98 ℃ (stopping heating under 98 ℃), adopt and the same condition of dry sweetened bean paste A, make dry sweetened bean paste C.
(manufacturing of dry sweetened bean paste D)
Washing raw material red bean 30kg behind crude removal and foreign matter, adds the water of 150kg, boils 98 ℃ (the 1st cooking process).After this, discard liquor (removing puckery water), be attached to the polyphenol on the surface of beans behind clean the 1st cooking process.Add 150kg water and intensification again, under 98 ℃, boil 80 minutes (the 2nd cooking process).Then, the limit adds the waterside and grinds in the beans behind the 2nd cooking process, remove peeling by sieve after, make sweetened bean paste particle precipitation by subsider, separate bleaching water.The sweetened bean paste particle (sweetened bean paste juice) of sedimentation separation is put into the squeezing bag,, obtain the living sweetened bean paste of the about 62 weight % of moisture by squeezing with squeezer.Give birth to the liquor that mixes 15% 2nd cooking process in sweetened bean paste at this 12kg, use 50L to hold horizontal type vacuum belt drier (Advanced Service system), 70 ℃ of jacket temperatures, vacuum 30mmHg under the condition of mixing speed 8rpm, makes dry sweetened bean paste.
(manufacturing of dry sweetened bean paste E)
Except the addition of the liquor that makes the 2nd cooking process is 25%, adopt and the same condition of dry sweetened bean paste D, make dry sweetened bean paste E.
(manufacturing of dry sweetened bean paste F)
Except the addition of the liquor that makes the 2nd cooking process is 30%, adopt and the same condition of dry sweetened bean paste D, make dry sweetened bean paste F.
(evaluation of dry sweetened bean paste A-F)
Measure the total polyphenols amount of dry sweetened bean paste A-F.In addition, make dry sweetened bean paste (being scaled in the solid content) rehydration of 380g 10 minutes with 1000g water, interpolation 750g granulated sugar also mixes.For the local flavor and the astringent taste of this sweetened bean paste stuffing, carry out the sense evaluation by 10 special taste persons.For the local flavor and the astringent taste of red bean, estimating with " feel or have local flavor or astringent taste " is 2 minutes, is 1 minute with " feel a little or have a little local flavor or astringent taste ", is 0 minute with " do not feel or do not have local flavor or astringent taste ", asks its average mark.The results are shown in the table 1 of total polyphenols amount and sense evaluation.
In addition, for total polyphenols quantitatively, in dry sweetened bean paste, add the acid methanol solution of salt, mix fully continuously, extract while heating.Filter extract, again residue is similarly carried out 2 times and extract.Merge 3 times filtrate, after concentrated extracting solution is extremely a certain amount of, as detecting liquid.According to J.Biol.Chem., the Folin-Denis method of 22,305 (1915) records is carried out quantitatively this detection liquid.With the gallic acid is standard substance.
Table 1
| Dry sweetened bean paste A | Dry sweetened bean paste B (the present invention) | Dry sweetened bean paste C (the present invention) | Dry sweetened bean paste D (the present invention) | Dry sweetened bean paste E (the present invention) | Dry sweetened bean paste F | ||
| Total polyphenols amount (mg/g red bean solid content) | 3.1 | 3.7 | 4.3 | 6.1 | 7.9 | 8.2 | |
| Sense is estimated | Astringent taste | 0.0 | 0.0 | 0.0 | 0.0 | 0.5 | 1.5 |
| Local flavor | 0.7 | 1.4 | 1.8 | 2.0 | 2.0 | 2.0 | |
" feel or local flavor or astringent taste are arranged is 2 minutes to sense evaluation, and feeling a little or local flavor or astringent taste are arranged a little is 1 minute, and not feeling or not having local flavor or astringent taste is 0 minute.
Embodiment 2
The total polyphenols amount of dry sweetened bean paste B-E of the present invention and commercially available 6 kinds of dry sweetened bean paste is compared.The mensuration of total polyphenols amount is to carry out with embodiment 1 identical method.The results are shown in the table 2.
Table 2
| Total polyphenols amount (mg/g red bean solid content) | |
| Dry sweetened bean paste B (the present invention) | ??3.7 |
| Dry sweetened bean paste C (the present invention) | ??4.3 |
| Dry sweetened bean paste D (the present invention) | ??6.1 |
| Dry sweetened bean paste E (the present invention) | ??7.9 |
| Commercially available product 1 (sweetened bean paste stuffing) | ??0.7 |
| Commercially available product 2 (bean paste sweetened bean paste) | ??2.8 |
| Commercially available product 3 (sweetened bean paste stuffing) | ??2.4 |
| Commercially available product 4 (bean paste sweetened bean paste) | ??0.8 |
| Commercially available product 5 (sweetened bean paste) | ??2.9 |
| Commercially available product 6 (bean paste sweetened bean paste) | ??3.5 |
Embodiment 3
(manufacturing of sweetened bean paste stuffing A)
Washing raw material red bean 150kg behind crude removal and foreign matter, adds water and the intensification of 300kg, boils to 98 ℃ (stopping heating under 98 ℃) (the 1st cooking process).After this, discard liquor (removing puckery water), be attached to the polyphenol on the surface of beans behind clean the 1st cooking process.Add 750kg water and intensification again, under 98 ℃, boil 60 minutes (the 2nd cooking process).After boiling, separate the beans and the liquor that boil, the beans that boil are put into bag, after the water cooling,, preserve with-20 ℃ refrigerator IQF.After thawing, the limit adds water and becomes and to grind in the beans that boil, remove peeling by sieve after, make sweetened bean paste particle precipitation, separate bleaching water.The sweetened bean paste particle (sweetened bean paste juice) of sedimentation separation is put into the squeezing bag,, obtain the living sweetened bean paste of the about 62 weight % of moisture by squeezing with squeezer.Give birth in the sweetened bean paste at this 230g, interpolation 173g granulated sugar and 200g water also mixes.
(manufacturing of sweetened bean paste stuffing B)
When mixing,, outside the water yield of this part is reduced and mixing, adopt and condition manufacturing sweetened bean paste stuffing B that sweetened bean paste stuffing A is same except adding the liquor of 15% the 2nd cooking process.
(manufacturing of sweetened bean paste stuffing C)
When mixing,, outside the water yield of this part is reduced and mixing, adopt and condition manufacturing sweetened bean paste stuffing C that sweetened bean paste stuffing A is same except adding the liquor of 25% the 2nd cooking process.
(manufacturing of sweetened bean paste stuffing D)
When mixing,, outside the water yield of this part is reduced and mixing, adopt and condition manufacturing sweetened bean paste stuffing D that sweetened bean paste stuffing A is same except adding the liquor of 50% the 2nd cooking process.
(sweetened bean paste stuffing E, F and G)
Sweetened bean paste stuffing E, F and G are commercially available products.
(evaluation of sweetened bean paste stuffing A-G)
Measure the total polyphenols amount of sweetened bean paste stuffing A-G.For the local flavor and the astringent taste of the sweetened bean paste of sweetened bean paste stuffing, carry out the sense evaluation by 10 special taste persons.For the local flavor and the astringent taste of red bean, estimating with " feel or have local flavor or astringent taste " is 2 minutes, is 1 minute with " feel a little or have a little local flavor or astringent taste ", is 0 minute with " do not feel or do not have local flavor or astringent taste ", asks its average mark.The results are shown in the table 3 of total polyphenols amount and sense evaluation.
Table 3
| Sweetened bean paste stuffing A (the present invention) | Sweetened bean paste stuffing B (the present invention) | Sweetened bean paste stuffing C (the present invention) | Sweetened bean paste stuffing D | Sweetened bean paste stuffing E | Sweetened bean paste stuffing F | Sweetened bean paste stuffing G | ||
| Total polyphenols amount (mg/g red bean solid content) | 5.3 | 6.8 | 8.1 | 11.4 | 2.5 | 3.4 | 3.0 | |
| Sense is estimated | Astringent taste | 0.0 | 0.0 | 0.2 | 1.5 | 0.0 | 0.0 | 0.0 |
| Local flavor | 1.5 | 2.0 | 1.8 | 1.6 | 1.0 | 0.8 | 0.6 | |
" feel or local flavor or astringent taste are arranged is 2 minutes to sense evaluation, and feeling a little or local flavor or astringent taste are arranged a little is 1 minute, and not feeling or not having local flavor or astringent taste is 0 minute.
Effect of the present invention
According to the present invention, living sweetened bean paste, dry sweetened bean paste, sweetened bean paste stuffing, the red bean that boils and the freezing red bean that boils that can provide cheaply local flavor to strengthen.
Claims (13)
1. a living sweetened bean paste wherein contains the 3.6-8.1mg polyphenol in 1g red bean solid content.
2. a Powdered sweetened bean paste wherein contains the 3.6-8.1mg polyphenol in 1g red bean solid content.
3. a sweetened bean paste stuffing wherein contains the 3.6-8.1mg polyphenol in 1g red bean solid content.
4. a red bean that boils wherein contains the 3.6-8.1mg polyphenol in 1g red bean solid content.
5. a freezing red bean that boils wherein contains the 3.6-8.1mg polyphenol in 1g red bean solid content.
6. according to the living sweetened bean paste of claim 1, it is by boiling to the mixture of 98 ℃ of red beans and water, remove puckery after, the red bean that boils that obtained in 30-180 minute makes boiling more than 90 ℃.
7. according to the living sweetened bean paste of claim 6, wherein boil, in 5 seconds, begin cooling after reaching 98 ℃, prepare to remove puckery to 98 ℃ the red bean and the mixture of water.
8. according to the Powdered sweetened bean paste of claim 2, be that the living sweetened bean paste by dry claim 1 or claim 6 obtains.
9. according to the Powdered sweetened bean paste of claim 2, be to obtain by living sweetened bean paste and the drying under reduced pressure that stirs claim 1 or claim 6.
10. according to claim 2,8 or 9 Powdered sweetened bean paste, be in the living sweetened bean paste of claim 1 or 6, add the 7.5-25% liquor when boiling 30-180 minute more than 90 ℃ or its concentrate or dry thing in this lifes sweetened bean paste manufacturing process, and drying obtains.
11., be in claim 2,8 or 9 Powdered sweetened bean paste, add in the living sweetened bean paste manufacturing process of 7.5-25% claim 1 or 6 liquor when boiling 30-180 minute more than 90 ℃ or its concentrate or dry thing and obtain according to the sweetened bean paste stuffing of claim 3.
12. according to the red bean that boils of claim 4, be that the mixture with red bean and water boils to 98 ℃, remove puckery after, obtained in 30-180 minute boiling more than 90 ℃.
13. according to the freezing red bean that boils of claim 5, be that the mixture with red bean and water boils to 98 ℃, remove puckery after, boil more than 90 ℃ obtained in 30-180 minute to boil red bean freezing and make.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP052978/2001 | 2001-02-27 | ||
| JP2001052978 | 2001-02-27 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1385090A true CN1385090A (en) | 2002-12-18 |
| CN1202730C CN1202730C (en) | 2005-05-25 |
Family
ID=18913517
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02118068 Expired - Fee Related CN1202730C (en) | 2001-02-27 | 2002-02-27 | Uncooked sweetened bean paste, powder bean paste, bean paste stuffing, looked red bean and froozen food thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1202730C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229961A (en) * | 2013-04-17 | 2013-08-07 | 黑龙江省农业科学院食品加工研究所 | Preparation methods of granular red bean paste and red bean beverage |
| CN109730254A (en) * | 2019-02-14 | 2019-05-10 | 山东益锦食品有限公司 | Functional sweetened bean paste containing polyphenol and preparation method thereof |
| CN111528330A (en) * | 2020-05-19 | 2020-08-14 | 张广诚 | Preparation method of lotus root sand |
-
2002
- 2002-02-27 CN CN 02118068 patent/CN1202730C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229961A (en) * | 2013-04-17 | 2013-08-07 | 黑龙江省农业科学院食品加工研究所 | Preparation methods of granular red bean paste and red bean beverage |
| CN103229961B (en) * | 2013-04-17 | 2014-12-10 | 黑龙江省农业科学院食品加工研究所 | Preparation methods of granular red bean paste and red bean beverage |
| CN109730254A (en) * | 2019-02-14 | 2019-05-10 | 山东益锦食品有限公司 | Functional sweetened bean paste containing polyphenol and preparation method thereof |
| CN109730254B (en) * | 2019-02-14 | 2022-07-22 | 山东益锦食品有限公司 | Functional bean paste containing polyphenol and preparation method thereof |
| CN111528330A (en) * | 2020-05-19 | 2020-08-14 | 张广诚 | Preparation method of lotus root sand |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1202730C (en) | 2005-05-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1784087B1 (en) | Process of extracting citrus fiber from citrus vesicles | |
| JP4393385B2 (en) | Rice flour production method and its use | |
| CN107348413B (en) | A kind of natural coconut powder and preparation method thereof | |
| CN107156584B (en) | Preparation method of aronia melanocarpa juice powder | |
| CN101141887A (en) | A beverage formulation and method of making such beverage that is derived from extract from coffee cherry husks and coffee cherry pulp | |
| CN1119825A (en) | Process and composition for sweet juice from cucurbitaceae fruit | |
| CN110973537A (en) | Production process of mango freeze-dried block without waste and mango freeze-dried block obtained by production process | |
| JP4257323B2 (en) | Azuki bean beverage and production method thereof | |
| CN108617962A (en) | A kind of rice pudding and preparation method thereof | |
| CN1202730C (en) | Uncooked sweetened bean paste, powder bean paste, bean paste stuffing, looked red bean and froozen food thereof | |
| KR101029390B1 (en) | Manufacturing method of whole red beans | |
| AU2017261497B2 (en) | Fruit and vegetable product beneficial to cardiovascular health and method for preparing same | |
| CN1277483C (en) | Method for preparing red tea fragrance eucommia bark tea and its instant soluble tea and water drink | |
| KR20120064875A (en) | Manufacturing method for mesil chojang | |
| KR100595749B1 (en) | Functional laver applying charcoal and salicornia herbacea and the manufacturing method thereof | |
| JP2004154007A (en) | Apparatus for impregnation treatment and method for impregnation treatment for material to be treated | |
| JP2011217642A (en) | Method for processing soybean and soybean processed product obtained by the same | |
| JP5300013B2 (en) | 柿 Fruit fraction and its use | |
| JP2002325546A (en) | Tasty unsweetened bean jam powdered sweet bean jam, kneaded sweet bean jam, boiled red bean and frozen boiled red bean | |
| CN101522049A (en) | Method for producing soymilk | |
| JP2005137300A (en) | Method for producing processed chestnut and processed chestnut | |
| JPS6091959A (en) | Production of food extender having coffee flavor | |
| JP4338696B2 (en) | Method for producing dried soybean extract | |
| RU2633401C1 (en) | Composition of components for manufacturing almond-based food product and method of manufacturing almond-based product (versions) | |
| JP2023176840A (en) | Blood pressure improver, and food and drinks for improving blood pressure that contain the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |