JP2005151881A - Processed red bean - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide well boiled dry red beans having remaining a broth component of well boiled red beans and to provide a method for producing the well boiled red beans. <P>SOLUTION: Processed red beans comprising well boiled dry red beans are dried while letting the broth component remain in the well boiled red beans. The method for producing the well boiled dry red beans comprises drying while heating/stirring well boiled red beans together with the broth. The drying is performed by processes as follows; (A); indirectly heating with a rotary boiler set with a stirring wing in the inside, B; blowing hot wind into the rotary boiler set with the stirring wing in the inside or C; heating/stirring in a vacuum chamber. Removal of astringency is performed, if necessary, in the well boiling process of red beans. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a processed red bean obtained by drying a boiled red bean while leaving the broth component in the red bean.

  Azuki beans are often consumed as a Japanese confectionery candy, but Japanese confectionery can be cooked to a unique taste in Japanese confectionery by adding sugar, brown sugar and a small amount of salt to boiled red beans. The koji material in circulation is in the state before it is tuned to its original taste at the Japanese confectionery.

  There are two types of koji making materials: boiled red beans with added sugar and boiled ones. The storage period is normal temperature, the former is limited to half a year, and the latter is limited to 2 months. In order to distribute in this state, refrigerated storage and refrigerated transportation are required, which increases equipment costs and distribution costs.

  In addition, it is necessary to pay sufficient attention to hygiene management that the cocoon material is food, and the shelf life is short, and there is a possibility of alteration or corruption. Once an accident occurs, it develops into a social problem.

  In addition, the boiled and dried red beans proposed so far do not leave the boiled and dried red beans in the boiled and dried red beans. There is a problem that must be solved.

  In view of the above situation, an object of the present invention is to provide a boiled and dried red bean that is a boiled and dried red bean, the boiled and dried red bean component remaining in the red bean, and a method for producing the same.

  In order to solve the above-mentioned problems, the present invention is a processed red bean obtained by boiled and dried red beans. Boiled and matured beans are dried with heating and stirring together with the broth, and the above drying is performed by A: indirectly heating with a rotary kettle provided with stirring blades on the inner surface, B: stirring blades provided on the inner surface This is done by blowing hot air into the rotating kettle, C; heating and stirring in a negative pressure chamber, and the drying can be boiled with a sprayer. It is to perform astringency cutting in the cooking process.

  Stewed and dried red beans obtained as described above can be easily distributed as a koji-making material, can reduce equipment management costs, can be distributed in a dry state, and are hygienic. A great effect can be obtained.

  Next, embodiments of the present invention will be described with reference to the drawings. In order to boil the red beans, it is important to wash the red beans, remove foreign substances, add about 5 water to the red beans 1 and boil them slowly to avoid boiling. And time is based on accumulated data based on each experience.

  In addition, it is possible to use a pressure cooker for simmering. In this case, it is important to control the temperature, time, and pressure. In particular, avoid rapid changes in temperature and pressure. It is necessary to manage enough.

  60 kg of red beans were thoroughly washed to remove foreign matter, 300 kg of water was added, and the temperature was raised from room temperature to 85 ° C. over 20 minutes, maintained at a temperature range of 85 ° C. to 90 ° C. for 80 minutes, and then floated on the surface. ”Is removed, and water reduced at this time is added, and the mixture is further boiled for 60 minutes in the temperature range of 85 ° C. to 100 ° C. At this time, the red beans were not cracked, and the epidermis was glossy and soft and swollen.

  Next, the boiled red beans are poured into the rotary drying pot 10 shown in FIGS. 1 and 2 together with the broth, and the internal temperature of the rotary drying pot 10 is maintained at 100 ° C. to 105 ° C. and stirred and dried for 40 minutes. Boiled and ripe dried red beans were obtained. In addition, the red beans, the amount of water, the temperature and the time in the above-described embodiment are merely examples, and do not constrain the scope of claims because they change according to the heating power and season of the burner.

  The rotary drying kettle 10 used in this embodiment adopts a rotary kiln type, with stirring blades 11 arranged at intervals on the inner surface, and a burner (not shown) arranged on the outside of the bottom of the kettle. The input ripened red beans 12 are dried while being stirred together with the broth.

  On the right side of the rotary kiln (rotary pot 10) in the drawing, a hopper 13 for feeding the boiled red beans together with the broth is provided, and on the left side, a discharge duct 14 for dried boiled red beans is provided. The discharge mechanism of the boiled and dried red beans 12 is the same as that of a normal rotary kiln. The rotary kiln 10 is inclined downward toward the discharge side so that thrust acts on the inner surface on the outlet side. An inclined stirring blade is attached, and the dried boiled red beans 12 are discharged as the rotary kiln 10 rotates.

  Further, as shown in FIGS. 3 and 4, a part or all of the broth is separated and stored in the broth reservoir 17 through the strainer 13b at the hopper 13, and the soup is provided in the rotary kiln 10 with the pump P. If supplied to the player S and sprayed, the drying efficiency can be further improved. The boiled juice may be directly pumped up from the rotary kiln 10 without being provided with the boiled reservoir 17 and supplied to the sprayer. In this case, a donut-shaped porous dam plate for separating the boiled juice and red beans is provided in the rotary kiln. Good.

  In addition to the above rotary kiln type, the rotary kettle also adopts a mortar-shaped rotary kettle that allows the support shaft to rotate and is provided with a stirring blade on the inner surface. It can be stirred and dried by blowing hot air. In addition, a rotary kettle can be installed in a negative pressure chamber, and stirring, overheating, and drying can be performed in a negative pressure state.

Front view of a partially cutaway rotary hook 1 arrow view Front view of a partially cutaway rotary hook Arrow view of FIG.

Explanation of symbols

10 Rotary pot (rotary kiln)
11 Stirring blade 12 Boiled red beans containing boiled juice 13 Hopper 13b Strainer 14 Duct for discharge 15 Driving source 16 Under roller 17 Boiled juice reservoir B Base frame P Pump S Strainer

Claims (7)

  A processed red bean obtained by boiled and dried red beans, the dried red beans remaining in the boiled red beans and dried.   A method for producing processed red beans characterized by drying boiled red beans with boiling water while heating and stirring.   The method for producing processed red beans according to claim 2, wherein the drying is performed by indirect heating with a rotary kettle having an inner surface provided with a stirring blade.   The method for producing processed red beans according to claim 2, wherein the drying is performed by blowing hot air into a rotary kettle having an inner surface provided with a stirring blade.   The method for producing processed red beans according to claim 2, wherein the drying is performed by heating and stirring in a negative pressure chamber.   The method for producing processed red beans according to any one of claims 2 to 5, wherein the drying is performed while spraying the broth with a sprayer.   The method for producing processed red beans according to any one of claims 2 to 6, wherein astringent cutting is performed in the ripening step of the red beans.

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