KR101067611B1 - Method for manufacturing red beans veberage - Google Patents

Abstract

Red bean beverage production method of the present invention comprises the steps of preparing a red bean of a certain size and the first washing (水洗); Putting the red beans in a perforated case into which water can flow in and out, putting the perforated case into a primary cooker, and applying heat to primaryly increase the red beans; Discarding the water generated during the first increase and removing the red beans in the perforated case and washing with water for the second time; Re-inserting the red bean into the perforated case, putting the perforated case into a second cooker, and adding 0.5 wt% sodium polyphosphate while heating to add the red bean to the second cooker; Dehydrating water from the increased red beans and storing a small amount of fermented natural vinegar for 20-30 hours in dehydrated water; And mixing and grinding black bean in a ratio of 0.5-0.1% by weight to the water (water stored for 20-30 hours by adding a small amount of fermented natural brewed vinegar) to make a slurry; Red bean sediment at a rate of 1-2% by weight in water (a small amount of fermented natural vinegar vinegar, stored for 20-30 hours, and then mixed and crushed with black beans at a rate of 0.5-0.1% by weight). Adding and mixing, adding 5-10% by weight of various flavors and sugars; And after the heat sterilization treatment, filling the container.

Red Bean Drink, Potato, Vinegar

Description

How to make red bean drink {METHOD FOR MANUFACTURING RED BEANS VEBERAGE}

The present invention relates to a red bean beverage, and more particularly, to a red bean beverage production method that can be used to produce a red bean beverage of excellent natural health foods to prevent adult diseases of the modern man by using water that is discarded when the red bean increases.

Recently, interest in natural health foods is increasing, and among them, many drinks and teas using traditional Korean grains have been developed and marketed. Red beans are foods that are relatively high in sugar and protein and contain a good balance of amino acids such as lysine.

In addition, red beans are warm in nature, sweet in taste, non-poisonous, and contain a large amount of protein, fat, sugar, ash, fiber, and vitamin B1.It is also widely known as a therapeutic food for various diseases.It relieves kidney disease, fights freckles, and diarrhea. It is also used for the prevention of obesity and hypertension.

Red beans are the fruit of legumes and are excellent health foods with 307 calories per 100g. In addition to 20.94% protein, 0.7% fat, 51.13% ash, 3.63% ash, 14.91% moisture, and a lot of vitamin B1 and saponin It is anti-cancer and stimulate the intestines to improve bowel movements, toxins are excreted outside the body and also known to detoxification. These adzuki beans have been used in the past mainly to eat porridge or sediment of bread, but they are not easy to make easily edible.

Meanwhile, drinks using red beans were mostly prepared by simply mixing various food additives with red bean sediment or red bean powder. Accordingly, the conventional adzuki bean beverage manufacturing method has a problem that the manufacturing process is complicated and takes a lot of manufacturing cost.

The present invention is to solve the above problems, by removing the water generated during the first increase in red bean manufacturing process and water through the second process using the water generated during the second increase, to prevent the adult disease of modern people The purpose of the present invention is to provide a method for preparing red bean beverages that can contribute to national health by providing excellent natural health foods.

Red bean beverage production method according to the present invention to achieve the above object comprises the steps of preparing a red bean of a certain size and the first washing (水洗); Putting the red beans in a perforated case into which water can flow in and out, putting the perforated case into a primary cooker, and applying heat to primaryly increase the red beans; Discarding the water generated during the first increase and removing the red beans in the perforated case and washing with water for the second time; Re-inserting the red bean into the perforated case, putting the perforated case into a second cooker, and adding 0.5 wt% sodium polyphosphate while heating to add the red bean to the second cooker; Dehydrating water from the increased red beans and storing a small amount of fermented natural vinegar for 20-30 hours in dehydrated water; And mixing and grinding the black beans in the water at a rate of 0.5-0.1% by weight to make a slurry; Adding and mixing red bean paste in a ratio of 1-2% by weight in water, and adding 5-10% by weight of various flavors or sugars; And heat sterilization and then filling the container.

In the first steaming step, tannin is removed by compression heating at 80-120 ° C. for 15-30 minutes.

And in the second cooker step, it is heated by compression to 80-120 ℃ for 30-50 minutes.

For reference, black soybean is a fruit of the confectionary plant, which is 419㎈ of calories per 100g, which is 18.51% protein 42.1 fat, 21.12% sugar, 5.29% ash, 4.29% fiber, 6.63% moisture. have.

Black soybeans contain a lot of vitamins B1, B2 and calcium, which are good as a knife supplement, and also contain a lot of enzymes including lecitan and urea, which detoxify and purify asparagine blood to help metabolism. Enhance the function of the liver and kidneys, cleanse the blood, make the blood vessels, etc. is known to be good for skin beauty.

The red bean sediment is an authentic sediment utilizing the unique taste and aroma of red bean. The main ingredient is red bean, and the boiled red bean is boiled and finely crushed to remove the smell of red beans and stewed with sugar added. The fine grain is produced only from the red beans which separated the shell and passed through the fine powder. It is suitable for rice cake or confectionery baking. It is used in confectionery (sweet bean bread, Monaka), fresh confectionery (race bread, manju), Hodo confectionery, rice cake (sweet rice cake, songpyeon, wind rice cake), yokan, ice cream (ice cream ingredients).

Whole red beans refers to sediments that boil whole red beans and make use of the red beans' particles and the unique taste and flavor.The main ingredient is red beans, and the raw red beans are made by cooking raw red beans to prevent their skin from breaking. As the red beans are ripening, the grains should be kept to the maximum and the taste and freshness from the sugar infiltration should be maintained.

Tannin is a very bitter polyphenol that is synthesized by plants and combined with protein to precipitate. Originally used to refer to a substance used as a preservative when making skins of animals, it is a generic term for large polyphenolic compounds that have sufficient hydroxyl groups and bind strongly to proteins or other polymers.

As described above, according to the present invention, the fermented natural vinegar is added to the water discarded in the process of increasing the red bean, and the black bean and the red bean paste are mixed at an appropriate ratio, and the texture of the whole red bean kernel can be eaten. Can be. The added fermented natural vinegar has an excellent effect on the prevention of hypertension, diabetes, obesity. Vinegar also prevents atherosclerosis by preventing the production of lipid peroxide, which causes diseases such as atherosclerosis and thrombosis.

In addition, tannins are effectively removed without destroying the nutritional value of red beans.

In addition, the preparation method of the red bean beverage of the present invention greatly reduces the manufacturing cost and makes the process very simple because beverages are made by using the red bean water generated when the red bean is increased in the whole red bean manufacturing process.

Hereinafter, with reference to the accompanying drawings will be described in detail a method for producing a red bean sediment according to a preferred embodiment of the present invention.

1 is a flow chart showing a method of producing a red bean beverage according to the present invention.

Referring to Figure 1, the red bean beverage manufacturing method according to the present invention comprises the steps of preparing a red bean of a predetermined size and the first washing (水洗) (S10); Putting the red beans in a perforated case into which water can flow in and out, putting the perforated case into a primary cooker, and applying heat to primaryly increase the red beans (S20); Discarding the water generated during the first increase and taking out the red beans in the perforated case and washing with water secondly (S30); After the red bean is put back into the perforated case, the perforated case is put into a secondary cooker, and 0.5% by weight of sodium polyphosphate is added to the secondary cooker to heat the red bean. S40); Dehydrating water from the increased red beans and storing a small amount of fermented natural vinegar in dehydrated water for 20-30 hours (S50); And mixing and grinding black bean in a ratio of 0.5-0.1% by weight in the water (water stored in a small amount of fermented natural vinegar for 20-30 hours), thereby making a slurry (S60); Red bean sediment at a rate of 1-2% by weight in water (a small amount of fermented natural vinegar vinegar, stored for 20-30 hours, and then mixed and crushed with black beans at a rate of 0.5-0.1% by weight). Adding and mixing, adding 5-10% by weight of various flavors and sugars (S70); And after the heat sterilization process, and filling the container (S80).

Referring to the red bean beverage manufacturing method according to the present invention in more detail.

In the first step, red beans with clear red and uniform eggs are selected and washed.

In the second step (S20), the red bean is put into a perforated case into which water can flow in and out, and then, the perforated case is put into a primary cooker, and the red bean is firstly steamed by applying heat. In the first steaming step, tannin is removed by compression heating at 80-120 ° C. for 15-30 minutes.

In the third step (S30), the water generated during the first increase of the stock is discarded and the red beans in the perforated case are taken out and washed secondly.

In step 4 (S40), after the red bean is put back into the perforated case, the perforated case is added to a secondary cooker, and 0.5 wt% sodium polyphosphate is added to the secondary cooker while applying heat. (Iii) In the second cooker stage, compression heating to 80-120 ° C. for 30-50 minutes.

In the fifth step (S50), the water is dehydrated from the increased red beans, and a small amount of fermented natural vinegar is added to the dehydrated water and stored for 20-30 hours.

Vinegar has an excellent effect on the prevention of high blood pressure, diabetes, obesity. The health benefits of vinegar known to date include: First of all, it contains useful ingredients to prevent atherosclerosis. That is, vinegar prevents atherosclerosis by preventing the production of lipid peroxide, which causes diseases such as atherosclerosis and thrombosis.

In addition, organic acids and amino acids contained in vinegar are involved in the body's energy metabolism to prevent the accumulation of fatigue substances. In particular, vinegar is acidic in itself, but once absorbed into the body, it is known to decompose fatigue substances by preventing the formation of lactic acid, which makes the body acidic. It is also effective in digesting and stimulating appetite of corticosteroids, which play a role in protecting health by controlling stress. In addition, it breaks down sugars and glycogen that accumulate fat in the body, preventing obesity, and is good for skin health and beauty.

In the sixth step (S60), black beans are mixed and ground in a ratio of 0.5-0.1% by weight to the water (water stored in a small amount of fermented natural vinegar and stored for 20-30 hours) to make a slurry.

In the seventh step (S70) 1- to the water (a small amount of fermented natural vinegar vinegar is stored for 20-30 hours, and then mixed and ground black beans in a proportion of 0.5-0.1% by weight, water made of a slurry) The red bean paste is added and mixed in the ratio of 2 weight%, and 5-10 weight% of various fragrances and sugars are added.

In the eighth step (S80), after the heat sterilization treatment, the container is filled.

The red beans prepared in the first step (S10) to the fourth step (S40) are added sugar and syrup to acupuncture for 20-30 hours, and then stirred and kneaded.

As described above, the red bean beverage manufacturing method of the present invention removes the water generated during the first increase in the red bean manufacturing process and uses the water generated during the second increase to produce the red bean beverage through a number of processing steps in the water It is.

According to the method for preparing adzuki bean beverage of the present invention, black beans and adzuki bean paste are mixed with water discarded in the process of increasing red beans in an appropriate ratio, and there is an effect of drinking while feeling the texture of whole red beans.

In addition, tannins are effectively removed without destroying the nutritional value of red beans.

As such, the rights of the present invention are not limited to the embodiments described above, but are defined by the claims, and those skilled in the art can make various modifications within the scope of the claims. It is self evident.

1 is a flow chart showing a method for producing red bean beverage according to the present invention

Claims (3)

Preparing a red bean of a predetermined size and washing with primary water (水洗); Putting the red beans in a perforated case into which water can flow in and out, putting the perforated case into a primary cooker, and applying heat to primaryly increase the red beans; Discarding the water generated during the first increase and removing the red beans in the perforated case and washing with water for the second time; Re-inserting the red bean into the perforated case, putting the perforated case into a second cooker, and adding 0.5 wt% sodium polyphosphate while heating to add the red bean to the second cooker; Dehydrating water from the increased red beans and storing a small amount of fermented natural vinegar for 20-30 hours in dehydrated water; And Mixing and grinding black bean in a ratio of 0.5-0.1% by weight to the water (water stored for 20-30 hours by adding a small amount of fermented natural vinegar) to make a slurry; Red bean sediment at a rate of 1-2% by weight in water (a small amount of fermented natural vinegar vinegar, stored for 20-30 hours, and then mixed and crushed with black beans at a rate of 0.5-0.1% by weight). Adding and mixing, adding 5-10% by weight of various flavors and sugars; And After the heat sterilization treatment, filling the container; Red bean beverage manufacturing method comprising a. The method of claim 1, The first increase in the red bean beverage manufacturing method characterized in that the tannin is removed by heating for 15-30 minutes at 80-120 ℃. The method of claim 1, In the second increase step, red bean drink manufacturing method characterized in that the compression heating for 30-50 minutes at 80-120 ℃.

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