JPH08242798A - Method for carrying out immersion processing of dried red bean - Google Patents

Abstract

PURPOSE: To improve property of red beans (Azuki) causing swelling by water absorption of dried red beans and quality of red beans or red bean foods to reduce the occurrence of claims to the red beans or red bean foods. CONSTITUTION: Dried red beans or selected hardly water-soluble red beans are immersed in a high-temperature water heated to about 85 deg.C to 100 deg.C for about 40sec to about 80sec, and then, water is added thereto and further, water temperature is heated from normal temperature to about 50 deg.C and the red beans are immersed in the hot water heated to about 50 deg.C for about 12hr to about 24hr.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for dipping and processing dried red beans.

[0002]

2. Description of the Related Art Conventionally, as a method for dipping and processing dried azuki beans, dried azuki beans are dried at room temperature in water or from about 20 ° C. to about 40 ° C.
The beans are swollen by soaking them in hot water for 24 hours. The red beans that have been soaked and processed are drained, and the red beans that have been absorbed and swollen are cooked, steamed, and subjected to heat processing such as high-temperature and high-pressure processing so that they can be eaten. Azuki foods such as "boiled red beans" and "freeze dried red beans" are used.

[0003]

SUMMARY OF THE INVENTION In the conventional method of dipping and processing dried azuki beans, a defective adzuki bean that hardly absorbs water and swells even if it is soaked in water for a long time There was a problem that was mixed,
The defective red beans that do not absorb water or swell (referred to as “stone beans” in the red bean industry) have almost the same color tone, shape, and specific gravity as the red beans that are good in the dry state. Therefore, the defective red beans are visually distinguished and selected. In addition to this, there is a problem that defective red beans cannot be physically distinguished and selected. Furthermore, if this defective red bean is mixed even a little,
There are problems that the quality of the adzuki bean itself is deteriorated and that the adzuki bean food made from the adzuki bean is mixed with hard adzuki bean, so that the quality of the adzuki bean food is deteriorated and a complaint occurs.

The present invention solves the above problems of the conventional method of dipping and processing dried azuki beans, absorbs water from the dried azuki beans and causes the azuki beans to swell, and the quality of the adzuki beans and the adzuki bean food made from the adzuki beans. It is intended to improve the product quality and reduce the number of complaints about red beans and red bean foods made from red beans.

[0005]

SUMMARY OF THE INVENTION The present invention is to adsorb dried azuki beans or dried azuki beans in water for about 24 to about 48 hours to allow the adzuki beans to absorb water, and then to select non-water-absorbing adzuki beans. 4 to about 85 ℃ to about 100 ℃ high temperature water
It is a method for dipping dried azuki beans, characterized by dipping for 0 to about 80 seconds and then adding water to bring the temperature of the water from room temperature to about 50 ° C. and dipping for about 12 to about 24 hours. In the method for dipping dried azuki beans of the present invention, when the temperature of the high temperature water is lower than about 85 ° C., it is difficult to improve the water absorption and swelling of the defective red beans as a result of the experiment, and the temperature of the high temperature water is higher than about 100 ° C. It is impossible to do. If the soaking time is shorter than about 40 seconds, it is difficult to improve the water absorption and swelling properties of the adzuki bean which is poor as a result of the experiment. Even if the soaking time is longer than about 80 seconds, it is soaked in high temperature water for about 80 seconds. Water absorption and swelling are not so good compared to
Immersion for up to about 80 seconds is good because of the high cost. Then, water is added to azuki beans that have been immersed in high temperature water for a predetermined time, and the temperature of the water is changed from room temperature to about 50 ° C. for about 12 hours to about 24 hours, as in the conventional method of dipping adzuki beans. As in the present invention, the water absorption and the swelling property of defective red beans are improved by the high-temperature water treatment for a short time, because the structure of a part of the defective red beans (commonly called "azuki navel")
To soften the.

[0006]

The adzuki bean processed by the dipping method of dried azuki beans of the present invention absorbs water better and swells the adzuki beans better than the adzuki beans processed by the conventional dipping method, and hard adzuki beans are almost mixed. As a result, the quality of this red bean is improved and the number of complaints about the red bean is reduced, and the quality of the red bean food made from this red bean is improved and the number of complaints about the red bean food is reduced.

[0007]

EXAMPLE Next, an example of the red bean dipping processing method of the present invention will be described. (Example 1) 10 kg of dried red beans washed with water (variety "Enomo", second grade, produced in Memuro, Hokkaido) are placed in a container containing 40 kg of high-temperature water and immersed for about 60 seconds while maintaining the temperature of the high-temperature water at about 87 ° C. . 40 Kg of room temperature water (about 13 ° C.) is added to this hot water and adzuki bean container (soaking the temperature at about 50 ° C.) for about 20 hours, and after soaking, the adzuki beans are pulled out of the container and drained.

The measurement results of adzuki beans processed by the immersion processing method of Example 1 and adzuki beans processed by the conventional immersion processing method are as follows.

Water absorption: In the beans industry, the ratio of the weight before immersion (A) to the weight after immersion (B) (B / A × 100)
%) Is displayed.

[Table 1]

From Table 1 of the measurement results, it was found that the dried azuki beans were soaked by the dipping method of the present invention, so that although the adsorbents had a low water absorption property of 1.65% before the dipping process, they had a low water absorption property. It can be seen that all the red beans have disappeared, and that the red beans soaked by the dipping method of the present invention absorb water well at 205.2% and that they are swollen evenly due to water absorption. . The adzuki beans processed by the conventional dipping method still contain 1.65% of the adsorbents which are difficult to absorb water, and the water absorption rate is 19%.
It turns out that it is not so good at 3.6%.

The red beans processed by the dipping method of Example 1 and the red beans processed by the conventional dipping method are each boiled and then frozen to be "frozen boiled red beans", and then "frozen boiled red beans" Each of the "soup powder" was prepared by using "" and the sensory test was conducted by 10 panelists on each "soup powder" (the food of the present invention and the conventional food). Evaluation criteria: 5 points which are very preferable. Preferred 4 points. About 3 points. Two unfavorable points. Very unfavorable point.

[Table 2]

According to Table 2 of the test results, "soup powder" prepared by using adzuki beans obtained by dipping the dried adzuki beans by the dipping processing method of the present invention uses the adzuki beans that have been dipping processed by the conventional dipping processing method. It can be seen from the "soup powder" that was made that adzuki beans absorb water well and swell as described above, so that the adzuki beans have good uniformity and the swelling (swelling) of adzuki beans is good, and the tongue and flavor are more It can be seen that the color tone is good and the color tone is the same as that of the “soup powder” of the present invention and the conventional “soup powder”.

(Example 2) Dried red beans washed with water (variety "Enomo", second grade, from Memuro, Hokkaido) and normal temperature water (about 13)
(° C) is put in a container and soaked for about 24 hours so that azuki beans absorb water. From the soaked red beans, red beans (difficult to absorb water) that hardly absorb water even when dipped are selected by hand, and the selected difficult to absorb red beans are placed in a container containing hot water of about twice the amount of red beans. Immerse for about 60 seconds while maintaining the temperature at about 90 ° C. Water is added to a container containing the non-water-absorbent azuki beans and high-temperature water to adjust the temperature of the water to about 45 ° C. and soak for about 24 hours. After the immersion, the azuki beans are pulled up from the container and drained.

Azuki beans processed by the dipping processing method of this Example 2, adzuki beans whose processing conditions were changed in the dipping processing method of Example 2 (denoted as A to D), and red beans which were simply soaked without high temperature water processing (E The results are shown below.

[Table 3]

From Table 3 of these measurement results, 100% hardly water-absorbent red beans (stone beans), which were conventionally discarded as defective products by dipping the dried red beans by the dipping processing method of the present invention, are 99.7% on average. It can be seen that it became good adzuki beans that swelled and swollen at a high rate, and this adzuki bean was effectively used as an adsorbed and swollen adzuki beans by making the adventitious beans that were difficult to absorb water (stone beans) absorbed and swollen at a high rate. To be done. On the other hand, 100% non-water-absorbent adzuki beans (stone beans) that had not been subjected to high-temperature water treatment in the control area became water-absorbed and swollen adzuki beans at a low rate of 18.0%, and the remaining 82% of the difficulty. It was found that the water-absorbent adzuki beans (stone beans) were still poor water-absorbent adzuki beans that did not absorb water or swell, and a large amount of 82% water-absorbent adzuki beans that did not swell or were not discarded was discarded as a defective product.

[0016]

EFFECTS OF THE INVENTION By processing dried adzuki beans by the method for dipping dried adzuki beans of the present invention, adzuki beans can absorb water well and swell adzuki beans. The quality of the red bean food made can be improved. With this well-absorbed and swollen adzuki bean and adzuki bean food made from this adzuki bean, the number of complaints can be reduced as compared with the conventional one, and the admission of adzuki bean can be reduced and the adzuki bean can be reduced. Distribution,
Sales can be carried out smoothly, and the evaluation of domestic red beans can be improved, which can promote demand expansion and sales promotion of domestic red beans. Furthermore, in the method for soaking the dried red beans of the present invention, since the dried red beans are simply added to the conventional method for soaking and processing the dried red beans in a short time, anyone can easily carry out the process. There is no need for special additives or special processing equipment, and a small amount of heat energy is required, so that there is little cost.

In the method for dipping dried azuki beans according to claim 1, all the dried azuki beans can sufficiently absorb water to swell all the azuki beans, and the absorptively water-absorbent azuki beans (stone beans) are selectively removed. Since it is not necessary to carry out the above, it is possible to eliminate the need for a great deal of time and labor required for the selection and removal of the hardly water-absorbent azuki beans (stone beans), and at the same time, to improve the yield of the red beans based on the selection and removal of the hardly water-absorbent azuki beans (stone beans). The reduction can be eliminated.

In the method for dipping dried azuki beans according to claim 2, only the hardly water-absorbent azuki beans (stone beans) are selected, and the selected small amount of the hardly water-absorbent azuki beans (stone beans) is about 40 seconds to about 80 seconds. The cost required to immerse in high temperature water for an extremely short time can be reduced, and the non-absorbent azuki beans (stone beans), which have been discarded as defective products in the past, are effectively used. can do.

Claims (2)

[Claims] 1. Dried red beans are soaked in high temperature water of about 85 ° C. to about 100 ° C. for about 40 seconds to about 80 seconds, and then water is added to bring the temperature of the water from room temperature to about 50 ° C. for about 12 hours to about. A method for dipping dried azuki beans, which comprises soaking for 24 hours. 2. Dried red beans are soaked in water for about 24 to about 48 hours to allow the red beans to absorb water, and then the non-water-absorbing red beans are selected, and the selected low-water absorbing red beans are about 85 ° C. Dried azuki bean which is soaked in high temperature water of about 100 ° C. to about 100 ° C. for about 40 seconds to about 80 seconds, and then water is added to bring the temperature of the water from room temperature to about 50 ° C. for about 12 hours to about 24 hours. Immersion processing method.