JPS61124350A - 乾燥小豆の製造方法 - Google Patents
乾燥小豆の製造方法Info
- Publication number
- JPS61124350A JPS61124350A JP59247181A JP24718184A JPS61124350A JP S61124350 A JPS61124350 A JP S61124350A JP 59247181 A JP59247181 A JP 59247181A JP 24718184 A JP24718184 A JP 24718184A JP S61124350 A JPS61124350 A JP S61124350A
- Authority
- JP
- Japan
- Prior art keywords
- beans
- water
- adzuki
- dried
- adzuki beans
- 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
- 235000006089 Phaseolus angularis Nutrition 0.000 title claims abstract description 103
- 240000007098 Vigna angularis Species 0.000 title claims abstract description 103
- 235000010711 Vigna angularis Nutrition 0.000 title claims abstract description 103
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 8
- 239000011247 coating layer Substances 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims description 14
- 238000004108 freeze drying Methods 0.000 claims description 6
- 239000002344 surface layer Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 2
- 239000000243 solution Substances 0.000 abstract description 26
- 238000010521 absorption reaction Methods 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract description 5
- 239000000600 sorbitol Substances 0.000 abstract description 4
- 229920006395 saturated elastomer Polymers 0.000 abstract description 3
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 239000012266 salt solution Substances 0.000 abstract 3
- 238000005336 cracking Methods 0.000 description 25
- 239000000047 product Substances 0.000 description 25
- 240000001417 Vigna umbellata Species 0.000 description 20
- 235000011453 Vigna umbellata Nutrition 0.000 description 20
- 238000000034 method Methods 0.000 description 18
- 150000005846 sugar alcohols Chemical class 0.000 description 17
- 238000010438 heat treatment Methods 0.000 description 16
- 238000009835 boiling Methods 0.000 description 15
- 230000005484 gravity Effects 0.000 description 13
- 150000003839 salts Chemical class 0.000 description 12
- 238000010025 steaming Methods 0.000 description 12
- 238000001035 drying Methods 0.000 description 10
- 238000007654 immersion Methods 0.000 description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 229920002472 Starch Polymers 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 4
- 229960002920 sorbitol Drugs 0.000 description 4
- 239000008399 tap water Substances 0.000 description 4
- 235000020679 tap water Nutrition 0.000 description 4
- 238000010187 selection method Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 238000011179 visual inspection Methods 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000005188 flotation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sugar Chemical class 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59247181A JPS61124350A (ja) | 1984-11-21 | 1984-11-21 | 乾燥小豆の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59247181A JPS61124350A (ja) | 1984-11-21 | 1984-11-21 | 乾燥小豆の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61124350A true JPS61124350A (ja) | 1986-06-12 |
| JPH0118708B2 JPH0118708B2 (enrdf_load_stackoverflow) | 1989-04-06 |
Family
ID=17159640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59247181A Granted JPS61124350A (ja) | 1984-11-21 | 1984-11-21 | 乾燥小豆の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61124350A (enrdf_load_stackoverflow) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003339334A (ja) * | 2002-05-24 | 2003-12-02 | Hokuren Federation Of Agricult Coop:The | 赤飯用豆類の製造方法 |
| JP2005341962A (ja) * | 2004-04-30 | 2005-12-15 | Otsuka Shokuhin Kk | 大豆由来食品およびその製造方法 |
| KR100822717B1 (ko) * | 2008-02-20 | 2008-04-17 | (주)해오름식품 | 당절임 콩 |
| JP2009171898A (ja) * | 2008-01-25 | 2009-08-06 | Otamaya:Kk | 青豆の乾燥方法及び青豆餡材料。 |
-
1984
- 1984-11-21 JP JP59247181A patent/JPS61124350A/ja active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003339334A (ja) * | 2002-05-24 | 2003-12-02 | Hokuren Federation Of Agricult Coop:The | 赤飯用豆類の製造方法 |
| JP2005341962A (ja) * | 2004-04-30 | 2005-12-15 | Otsuka Shokuhin Kk | 大豆由来食品およびその製造方法 |
| JP2009171898A (ja) * | 2008-01-25 | 2009-08-06 | Otamaya:Kk | 青豆の乾燥方法及び青豆餡材料。 |
| KR100822717B1 (ko) * | 2008-02-20 | 2008-04-17 | (주)해오름식품 | 당절임 콩 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0118708B2 (enrdf_load_stackoverflow) | 1989-04-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4333955A (en) | Processed dried beans as instant food and their manufacturing method | |
| US3952112A (en) | Methods for treating dried fruits to improve softness retention characteristics | |
| US2235700A (en) | Tea extract and process of producing the same | |
| JPS61268128A (ja) | 糖果の製造方法および乾燥糖果の製造方法 | |
| US4214007A (en) | Processed dried beans as instant food and their manufacturing method | |
| JPS61124350A (ja) | 乾燥小豆の製造方法 | |
| KR20060053954A (ko) | 건조 녹미채의 제조방법 | |
| US3829589A (en) | Method of making peanut flour | |
| JPS6078536A (ja) | 多糖生果実の製造法 | |
| CN107468779A (zh) | 一种燀桃仁饮片的加工方法 | |
| KR100520747B1 (ko) | 콩나물 동결건조 블럭 및 이의 제조방법 | |
| US1956427A (en) | Flaked cereal beverage product | |
| JP2001128649A (ja) | 凍結乾燥ムキエビの製造方法 | |
| JPS5985263A (ja) | 即席乾燥米の製造法 | |
| JPS5816653A (ja) | 即席マカロニ又はスパゲテイの製造方法 | |
| JP3673823B2 (ja) | 乾燥固形食品の製造方法 | |
| JPH0337894B2 (enrdf_load_stackoverflow) | ||
| JPS60133860A (ja) | 麦茶の香味改良方法 | |
| JPH0439307B2 (enrdf_load_stackoverflow) | ||
| US2135591A (en) | Soy bean flour | |
| KR950013950B1 (ko) | 미숙보리를 이용한 음료의 제조방법 | |
| JPH0646788A (ja) | 乾燥ポテトの製造方法 | |
| JPH042219B2 (enrdf_load_stackoverflow) | ||
| KR20030064521A (ko) | 은행정과 및 이의 제조방법 | |
| JPS6228658B2 (enrdf_load_stackoverflow) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |