JP4621651B2 - 苦味を除去した小豆粥の製造方法 - Google Patents
苦味を除去した小豆粥の製造方法 Download PDFInfo
- Publication number
- JP4621651B2 JP4621651B2 JP2006330315A JP2006330315A JP4621651B2 JP 4621651 B2 JP4621651 B2 JP 4621651B2 JP 2006330315 A JP2006330315 A JP 2006330315A JP 2006330315 A JP2006330315 A JP 2006330315A JP 4621651 B2 JP4621651 B2 JP 4621651B2
- Authority
- JP
- Japan
- Prior art keywords
- red
- water
- red bean
- beans
- bean paste
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
Description
第2段階:きれいに洗った小豆を一定量の温水で蒸熟する1次蒸熟段階
第3段階:蒸熟した小豆のサポニンとタンニン成分を湧出させるために常温の水で交替を繰り返して小豆を浸漬させる段階
第4段階:水交換が終わった小豆を温水で2次蒸熟する段階
第5段階:2次蒸熟が終わった小豆の水を捨てた後1次粉砕する段階
第6段階:1次粉砕後に小豆皮と余分の篩分を処理する段階
第7段階:篩分処理後の小豆をフィニッシャー(finisher)を利用して1次加工する段階
第8段階:2次粉砕する段階
第9段階:2次粉砕後の小豆をフィニッシャーを利用して2次加工する段階
第10段階:2次加工が終わった後、自動に水を交替する段階
第11段階:篩分処理後に脱水して小豆あんを収得する段階
前記実施例6の4種の小豆とそれから製造された小豆あんの粗タンニン(Coarse tannin)、タンニン、粗サポニン(Coarse saponin)を分析した。下記の表2において、カッコで記載しない値はひいていない小豆での含量を示し、カッコの中に記載した値は前記記載の蒸熟と浸漬過程を経た小豆あんでの含量を示す。
Claims (2)
- 小豆あんを製造し、前記小豆あんに糖を添加して攪拌し加糖あんを製造した後、一定量の加糖あんに水を入れて加熱及び攪拌して小豆粥を製造する小豆粥の製造方法であって、
前記小豆あんは、
水洗された小豆を1次蒸熟し、1次蒸熟された小豆のサポニンとタンニン成分を湧出させるために常温の水に数回浸漬させた後、温水で2次蒸熟させ、前記段階で2次蒸熟された小豆の水気を除去し、前記水気が除去された小豆を粉碎した後、フィニッシャーを利用して加工し、この粉砕・フィニッシャー加工を2〜乃至4回反復実行し、その後、水交替を実施し、脱水して小豆あんを収得すること、を含む小豆粥の製造方法。 - 請求項1項に記載の方法により製造された苦味・後味の悪さが改善された小豆粥。
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020050120706A KR100710904B1 (ko) | 2005-12-09 | 2005-12-09 | 쓴맛을 제거한 팥죽의 제조 방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2007159579A JP2007159579A (ja) | 2007-06-28 |
JP4621651B2 true JP4621651B2 (ja) | 2011-01-26 |
Family
ID=38139703
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2006330315A Active JP4621651B2 (ja) | 2005-12-09 | 2006-12-07 | 苦味を除去した小豆粥の製造方法 |
Country Status (5)
Country | Link |
---|---|
US (1) | US20070134401A1 (ja) |
JP (1) | JP4621651B2 (ja) |
KR (1) | KR100710904B1 (ja) |
CN (1) | CN100569105C (ja) |
HK (1) | HK1109306A1 (ja) |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
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KR20160072000A (ko) | 2014-12-12 | 2016-06-22 | 재단법인 홍천메디칼허브연구소 | 기능성 팥앙금 및 발아팥을 이용한 기능성 팥앙금의 제조방법 |
KR101708553B1 (ko) * | 2015-04-22 | 2017-02-20 | 안동대학교 산학협력단 | 항산화 및 항혈전 활성이 우수한 팥 자숙액 및 팥 분말을 이용한 팥 수양갱 제조 방법 및 이로부터 제조되는 팥 수양갱 |
CN105394522A (zh) * | 2015-05-28 | 2016-03-16 | 王川宽 | 一种面条机和通过该面条机生产自熟玉米粉的方法 |
KR102550092B1 (ko) * | 2017-12-26 | 2023-07-03 | 주식회사 웰빙엘에스 | 프로바이오틱스로 발효된 팥소와 반죽피 및 이를 포함하는 찐빵의 제조방법 |
CN108391769B (zh) * | 2017-12-28 | 2021-07-23 | 长沙理工大学 | 一种脱苦红豆饮料的生产方法 |
CN109965018B (zh) * | 2017-12-28 | 2022-03-18 | 长沙理工大学 | 一种无苦味红豆薏米饮料的生产方法 |
CN108991359A (zh) * | 2018-07-30 | 2018-12-14 | 济南大学 | 一种美颜养生代餐粥 |
KR102095993B1 (ko) * | 2019-10-28 | 2020-04-01 | 류재은 | 팥앙금 제조방법 |
KR102521330B1 (ko) | 2020-09-14 | 2023-04-13 | 주식회사 담꽃 | 팥죽 분말 제조 방법 및 그 장치 |
KR102553958B1 (ko) * | 2021-01-27 | 2023-07-07 | 농업회사법인 주식회사 백로앙금 | 팥 스프레드 및 이를 포함하는 다층형 스프레드 제조방법 |
KR102456789B1 (ko) * | 2021-07-28 | 2022-10-19 | 하정수 | 강낭콩과 팥을 이용한 적찰팥앙금 제조 방법 |
KR102542539B1 (ko) * | 2023-02-21 | 2023-06-14 | (주)소적두 농업회사법인 | 팥죽의 제조 방법 |
Citations (9)
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JPS60149353A (ja) * | 1984-01-14 | 1985-08-06 | Kajiwara Kogyo Kk | 豆類の煮熟方法 |
JPH0767570A (ja) * | 1993-09-03 | 1995-03-14 | Kajiwara Kogyo Kk | 粒餡煮練り方法およびその装置 |
JPH0984544A (ja) * | 1995-09-22 | 1997-03-31 | Kajiwara Kogyo Kk | 豆類の煮熟方法および煮熟装置 |
JPH11290015A (ja) * | 1998-04-10 | 1999-10-26 | Nagasawa Kikai Seisakusho:Kk | 高度化製餡プロセス |
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JP2000236833A (ja) * | 1999-02-23 | 2000-09-05 | Kajiwara Kogyo Kk | 粒餡の製造方法およびその製造装置 |
JP2002325545A (ja) * | 2001-02-27 | 2002-11-12 | Ueno Seiyaku Oyo Kenkyusho:Kk | 粒餡、その製造法、小豆の煮熟方法、茹で小豆、冷凍茹で小豆および乾燥茹で小豆 |
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JP2005095114A (ja) * | 2003-09-03 | 2005-04-14 | Masao Sasaki | 汁粥状八穀飯材料、汁粥状八穀飯およびそれを製造する方法 |
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-
2005
- 2005-12-09 KR KR1020050120706A patent/KR100710904B1/ko active IP Right Grant
-
2006
- 2006-12-07 JP JP2006330315A patent/JP4621651B2/ja active Active
- 2006-12-08 CN CNB2006101620295A patent/CN100569105C/zh active Active
- 2006-12-08 US US11/635,645 patent/US20070134401A1/en not_active Abandoned
-
2008
- 2008-01-07 HK HK08100161.5A patent/HK1109306A1/xx unknown
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JPS60149353A (ja) * | 1984-01-14 | 1985-08-06 | Kajiwara Kogyo Kk | 豆類の煮熟方法 |
JPH0767570A (ja) * | 1993-09-03 | 1995-03-14 | Kajiwara Kogyo Kk | 粒餡煮練り方法およびその装置 |
JPH0984544A (ja) * | 1995-09-22 | 1997-03-31 | Kajiwara Kogyo Kk | 豆類の煮熟方法および煮熟装置 |
JPH11290015A (ja) * | 1998-04-10 | 1999-10-26 | Nagasawa Kikai Seisakusho:Kk | 高度化製餡プロセス |
JP2000236832A (ja) * | 1999-02-23 | 2000-09-05 | Kajiwara Kogyo Kk | 粒餡の製造方法およびその製造装置 |
JP2000236833A (ja) * | 1999-02-23 | 2000-09-05 | Kajiwara Kogyo Kk | 粒餡の製造方法およびその製造装置 |
JP2002325545A (ja) * | 2001-02-27 | 2002-11-12 | Ueno Seiyaku Oyo Kenkyusho:Kk | 粒餡、その製造法、小豆の煮熟方法、茹で小豆、冷凍茹で小豆および乾燥茹で小豆 |
JP2002325546A (ja) * | 2001-02-27 | 2002-11-12 | Ueno Seiyaku Oyo Kenkyusho:Kk | 風味の優れた生餡、粉末餡、練り餡、茹で小豆および冷凍茹で小豆 |
JP2005095114A (ja) * | 2003-09-03 | 2005-04-14 | Masao Sasaki | 汁粥状八穀飯材料、汁粥状八穀飯およびそれを製造する方法 |
Also Published As
Publication number | Publication date |
---|---|
CN100569105C (zh) | 2009-12-16 |
CN1994117A (zh) | 2007-07-11 |
KR100710904B1 (ko) | 2007-04-27 |
HK1109306A1 (en) | 2008-06-06 |
US20070134401A1 (en) | 2007-06-14 |
JP2007159579A (ja) | 2007-06-28 |
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