KR101345513B1 - Manufacturing method of red bean for ice flakes with syrup - Google Patents

Abstract

The present invention relates to a method for producing adzuki beans for patbingsu which enables a user feel a chewy taste of grains of adzuki beans when making patbingsu by minimizing grains of adzuki beans being popped and meshed in a process of charging adzuki beans with surge solution after soaking adzuki beans in water and adding sugar to the soaked adzuki beans. The method for producing adzuki beans for patbingsu includes a washing step of cleaning adzuki beans, removing dust on adzuki beans, and removing foreign materials including grits; a waterlogging step of inputting the cleaned adzuki beans into a pot, swelling the adzuki beans by heating at a temperature of 70-98°C for an hour, and rapidly cooling the adzuki beans at a temperature below 50°C; an underwater picking step of inputting water to the adzuki beans, picking grits, and completely cooling the adzuki beans; a steaming step of completely boiling the adzuki beans by inputting the adzuki beans together with a basket into boiling water after inputting the adzuki beans the basket and heating the adzuki beans at a temperature of about 98°C for 25-40 minutes; a sugaring step of increasing the sugar content of the adzuki beans by supplying strong steam after controlling the sugar content of sugar solution of a sugaring pot and boiling the steamed adzuki beans into the basket after inputting the adzuki beans into the sugaring pot together with the basket; a charging step of charging the sugared adzuki beans with the sugar solution into a container at a weight rate of 1:1 to 1:1.1; a sealing step of vacuum-sealing the container after checking the weight of the container; and a sterilizing step of inputting a carriage on which the container is loaded into a sterilization device, heating the container and the carriage at a temperature of 121°C for 35-40 minutes, and cooling the container and the carriage at a temperature below 40°C. [Reference numerals] (AA) START;(BB) Washing;(CC) Immersion;(DD) Soaking;(EE) Sugaring;(FF) Primary sugaring → secondary sugaring;(GG) Continuous charging;(HH) Sealing;(II) Sterilizing;(JJ) Packaging;(KK) End

Description

Manufacturing Method of Red Bean for Ice Flakes with Syrup}

The present invention relates to a method of manufacturing red ice for shaved ice used in making red bean shaved ice, especially when making red bean shaved ice by minimizing the bursting or crushing of red beans in the process of filling with sugar solution after acupuncture by increasing the red bean It relates to a method for producing ice-beans for shaving the grain texture.

Red bean shaved ice is Korea's representative summer ice and food, and it is a dish made by eating red chilled red beans on crushed ice. These shaved red beans are made by boiling red beans and putting sugar and salt into it, putting ice powder in a cold bowl, and then putting the shaved red beans on it to mix with ice powder.

However, it is not easy to prepare such shaved red beans at home, and the red beans are often crushed in the process of boiling or cooking red beans. There is this. Accordingly, in most cases, the iced red beans for the market are bought and eaten, and commercially available iced red beans do not completely solve the problem of crushing or crushing red beans in the manufacturing process.

As shown in FIG. 1, a general method for preparing ice-beans for ice-water is shown in FIG. 1, and the washing process removes dust on the red beans and removes foreign substances such as stones, and puts the washed red beans in a pot. After swelling the red beans by heating at ~ 98 ℃ for 1 hour, swelling the red beans and quenching them below 50 ℃, and putting the swollen red beans into the basket and putting them into the basket in boiling water for 25 ~ 40 at the temperature of about 98 ℃. A steaming process that increases the sugar content of red beans by adjusting the sugar content of the sugar agitator pot and then supplying strong steam and boiling the steamed red beans into the sugar pot as a basket. And filling the container with sugar adzuki beans and sugar solution at a weight ratio of 1: 1 to 1.1, seaming process for vacuum sealing the container after checking the weight of the container, and placing the bogie with the container into the sterilizer. To a temperature of 121 ℃ it was heated 35-40 minutes and contains a sterilization step and a packaging step of printing the expiration date and lot number on the container lid and shipping, the boxed to cool to below 40 ℃.

However, the conventional manufacturing method of the above-mentioned ice-cream red bean is to increase the steam immediately after the immersion is completed, may include a fine foreign material not removed during the washing process, the peeling phenomenon occurs when the soaked red beans are not sufficiently cooled There is a problem.

In addition, in the conventional method for producing ice-beans for shaved ice, there is another problem that it is not easy to control the sugar content of sugar-red beans because the red bean is put into the sugar-dipped pot and soaks only once.

In addition, in the conventional method for producing ice-water red beans, the productivity is lowered by using an intermittent injection method in which the container is transported and the sugar adzuki bean or sugar solution is injected and then transported again when the container is filled with sugar adzuki beans and sugar solution. There is another problem.

On the other hand, as a result of examining the domestic prior art related to the manufacturing method of the shaved ice red beans, the corresponding prior art could not be found.

However, Patent Document 1 has a longer shelf life than biological red bean paste by vacuum drying or freeze-drying and pulverizing the biological red bean paste, so that the moisture content is 10% or less, and is rapidly restored to biological red bean paste by adding water to industrial and home use. A method for preparing red bean paste powder, which can be conveniently used, is described.

KR 10-2010-0110621 A

The present invention has been made in order to solve the above-mentioned conventional problems, by picking a stone in the state in which the soaked red beans are put in the water to remove the fine stones and to prevent the surface of the red beans cracked red beans Its purpose is to provide a method of manufacturing.

In addition, an object of the present invention is to provide a method for producing azuki beans for shaved ice, which is easy to control the sugar content of sugar adzuki beans by acupuncture the red bean steamed red beans so as to gradually improve the sweetness of the red beans.

In addition, an object of the present invention is to provide a method for producing azuki beans for ice-water so that the container is continuously moved by the conveyor even while injecting acupuncture adzuki beans or sugar solution into the container so that the productivity of the sugar acupuncture plate and sugar solution is continuously made to improve productivity. have.

The present invention for achieving the above object, the washing process to remove the dirt on the adzuki bean by washing the stocked adzuki bean and remove foreign substances such as stones; Putting the washed red beans in a pot and immersing the red beans by heating at a temperature of 70-98 ° C. for about 1 hour and quenching them below 50 ° C .; Adding the swollen adzuki bean into water and then picking out a fine stone and allowing the adzuki bean to cool completely; A steaming process in which the red beans which have been completed are placed in a basket and then put into a basket in boiling water to be heated for 25 to 40 minutes at a temperature of about 98 ° C., so that the red beans are fully cooked; A sugar acupuncture step of raising sugar content of red beans by adjusting sugar content of sugar agitation pot and then supplying strong steam and putting the completed red beans in a basket into a sugar pot; A filling step of filling the container with sugar adzuki beans and sugar solution in a weight ratio of 1: 1 to 1.1; A seaming step of vacuum sealing the container after checking the weight of the container; It is characterized in that it comprises a sterilization step of putting the container loaded with a boiler in a sterilizer and then heated to a temperature of 121 ° C. for 35 to 40 minutes and then cooled to 40 ° C. or less.

In addition, according to the manufacturing method of the ice-water red beans of the present invention, the underwater precipitation step is carried up by a certain amount of the red beans of the water immersion pot by an ascending conveyor, and then transported together with water, but the stone with high specific gravity by using a dividing partition The red bean which is sinking down and having a low specific gravity is still transported, and then, using a mesh of 5 mesh, it selects fine stones of less than 5 mm.

In addition, the manufacturing method of the ice-red bean of the present invention, the washing step to wash the adzuki beans to remove the dirt on the adzuki bean and to remove foreign substances such as stones; Putting the washed red beans in a pot and immersing the red beans by heating at a temperature of 70-98 ° C. for about 1 hour and quenching them below 50 ° C .; A steaming process in which the red beans are fully cooked by placing the swollen red beans in a basket and then heating them in boiling water for 25 to 40 minutes at a temperature of about 98 ° C .; A sugar acupuncture step of raising sugar content of red beans by adjusting sugar content of sugar agitation pot and then supplying strong steam and putting the completed red beans in a basket into a sugar pot; A filling step of filling the container with sugar adzuki beans and sugar solution in a weight ratio of 1: 1 to 1.1; A seaming step of vacuum sealing the container after checking the weight of the container; It includes a sterilization step of putting a container loaded with a container into a sterilizer and heated to a temperature of 121 ℃ for 35-40 minutes and then cooled to 40 ℃ or less;

The sugar acupuncture process is to adjust the sugar content of the sugar solution to 35 ~ 45 Brix and then supply the steam of 5kg / ㎠ to boil the red bean steamed for 20 minutes, and adjust the sugar content of sugar to 45-50 brix It is characterized by consisting of a secondary sugar acupuncture process to boil the first sugar adzuki beans for 15-20 minutes by supplying steam of 2㎏ / ㎠ so that the sugar content is 45 ± 2 brix.

In addition, the manufacturing method of the ice-red bean, washing step to wash the red beans stocked with the water to remove the dirt on the red beans and to remove foreign substances such as stones; Putting the washed red beans in a pot and immersing the red beans by heating at a temperature of 70-98 ° C. for about 1 hour and quenching them below 50 ° C .; A steaming process in which the red beans are fully cooked by placing the swollen red beans in a basket and then heating them in boiling water for 25 to 40 minutes at a temperature of about 98 ° C .; A sugar acupuncture step of raising sugar content of red beans by adjusting sugar content of sugar agitation pot and then supplying strong steam and putting the completed red beans in a basket into a sugar pot; A filling step of filling the container with sugar adzuki beans and sugar solution in a weight ratio of 1: 1 to 1.1; A seaming step of vacuum sealing the container after checking the weight of the container; It includes a sterilization step of putting a container loaded with a container into a sterilizer and heated to a temperature of 121 ℃ for 35-40 minutes and then cooled to 40 ℃ or less;

The filling process is to control the speed of the first and second conveyors and the supply amount of sugar adzuki beans and sugar solution so as to inject sugar adzuki beans continuously supplied by the second conveyor into a container continuously transported by the first conveyor.

In addition, according to the manufacturing method of the ice-water red bean of the present invention, the immersion process is carried out in the state in which sodium polyphosphate is added, it characterized in that the cooling to 50 ℃ or less through at least two water change.

In addition, according to the manufacturing method of the ice-water red bean of the present invention, it is characterized in that to perform the acupuncture process up to 5 minutes after the completion of the cooking process.

In addition, according to the method for producing ice-beans of the present invention, the sugar solution is in weight percent, sugar 40-45%, modified starch 1-2%, red bean paste 4-5%, salt 0.2-0.4%, the rest is made of water It is characterized by having a composition.

The method of manufacturing ice-beans of the present invention is to pick out the fine stones while cooling the red beans in the water after immersion, so that it is possible to minimize the bursting or crushing of red beans grains to improve the appearance quality of the red-bean shaved ice and improve the texture as well as the washing process It is possible to remove the fine stone powder is not filtered from the ice cream has the effect of improving the quality of red beans.

In addition, according to the manufacturing method of the ice-red bean of the present invention, by separating the stone in the water by using the specific gravity difference between the red bean and the stone and separates the fine foreign matter by the perforated network has the effect of minimizing the foreign matter content of the ice-red bean.

In addition, the manufacturing method of the ice-cream red beans of the present invention, since the sugar content is increased in sequence by separating the two times when the red beans agglomerated in order to have a sugar control effect.

In addition, according to the manufacturing method of the ice-water red bean of the present invention, when the sugar adzuki bean and the sugar solution is injected into the container continuously, there is an effect that the productivity is improved.

In addition, according to the manufacturing method of the ice-water red bean of the present invention, the sodium polyphosphate added during the water immersion to form a colloid together with the metal component to remove the metallic foreign matters so that the quality is improved and the red bean immersed through two or more changes of water Since the skin of red beans is prevented from cracking, it is effective to remove the bitter and bitter components such as tannins and saponins.

1 is a flow chart showing a manufacturing method of a typical ice-red bean.
Figure 2 is a flow chart showing the manufacturing method of the ice-red bean in accordance with the present invention.

Hereinafter, with reference to the accompanying drawings will be described the manufacturing method of the ice-beans of the present invention.

As shown in FIG. 2, the method for manufacturing ice-beans for ice-water according to the present invention includes washing the red beans in stock to remove dirts on the red beans and removing foreign substances such as stones; Putting the washed red beans in a pot and immersing the red beans by heating at a temperature of 70-98 ° C. for about 1 hour and quenching them below 50 ° C .; Adding the swollen adzuki bean into water and separating the stones by using the difference in specific gravity, using the perforated network to pick out the fine stones, and allowing the red beans to cool completely; A steaming process in which the red beans which have been completed are placed in a basket and then put into a basket in boiling water to be heated for 25 to 40 minutes at a temperature of about 98 ° C., so that the red beans are fully cooked; A sugar acupuncture step of raising sugar content of red beans by adjusting sugar content of sugar agitation pot and then supplying strong steam and putting the completed red beans in a basket into a sugar pot; A filling step of filling the container with sugar adzuki beans and sugar solution in a weight ratio of 1: 1 to 1.1; A seaming step of vacuum sealing the container after checking the weight of the container; A sterilization step of putting a container loaded with a sterilizer into a sterilizer and heating it at a temperature of 121 ° C. for 35 to 40 minutes and then cooling it to 40 ° C. or less; It comprises a packaging process for printing the expiration date and the lot number on the container lid, box packaging and shipping.

The immersion process is to put the red beans in the immersion pot and boil until the Tadu phenomenon occurs with a strong steam received water, when the temperature is 98 ℃ to lock the steam and leave it as it is to swell the red beans. The red beans swollen in the immersion process is increased 2.5 times in capacity and 2.3 times in weight as compared to the first red beans, but should not be ripe enough to crack the skin of the red beans. When immersion is performed while the steam is locked, the temperature at the completion of immersion drops to about 70 ° C., and the sensory state is half and half mixed with green and ripe flavors.

In addition, the immersion process is carried out in the state in which sodium polyphosphate is added, it is preferable to cool to 50 ° C or less through at least two changes. Sodium polyphosphate has a property of increasing the dispersibility of starch and the like and has the property of blocking the metal ions in water, so that the sodium polyphosphate is added to remove the metal components remaining in the red beans. In addition, by immersing the water at least two times during soaking, the red bean is cooled with cold water to prevent cracking, and a dual effect of removing the bitter and bitter components such as tannin and saponin can be obtained.

In addition, the underwater precipitation process is to raise the red beans of the immersion pot by a certain amount by the lifting conveyor, and transported together with the water, but the high-density stone sinks under the partitions using a shoal-type partition so that the red beans with low specific gravity are still transferred. Then, the fine mesh of less than 5mm is selected by using a mesh of 5 mesh perforations.

Soaked red beans will increase in volume, so the specific gravity decreases and the difference in specific gravity from the stone increases. Therefore, when the soaked red beans are transferred together with water, the stone sinks to the bottom of the dividing partition due to the difference in specific gravity, and after the selection of the water in one pot is finished, the partition must be lifted and the stone removed.

The cooking process is to put a basket of red beans in the pearl boiling water to boil again and to boil again by boiling steam, depending on the state of the red bean is boiled for about 25 to 40 minutes. In addition, after the completion of the increase process, the acupuncture process should be performed within a maximum of 5 minutes, since the skin of the red beans, that is, the skin, is cracked when the finished red beans are left in the air. The more often the change of water used in the steaming process is better, usually once every four hours to reduce the bitter and astringent taste of red beans.

In addition, the sugar acupuncture process is to adjust the sugar content of the sugar solution to 35 ~ 45 Brix (brix) and then supply the steam of 5kg / ㎠ to boil the red bean steamed for 20 minutes, and the sugar content of the sugar 45 ~ 50 After adjusting with briquettes, 2kg / ㎠ steam is supplied, and the primary adzuki bean is boiled for 15 to 20 minutes and the sugar content is 45 ± 2 brixes.

After the second acupuncture process is completed, the basket of red beans should be picked up, suspended in the air, and completely removed from the sugar solution. At this time, the color of the surface of the red bean should be dark reddish brown, and the bright red bean should not be mixed and should not be ripe enough to be cracked.

And, the filling process is a continuous filling to control the speed of the first and second conveyor and the supply amount of sugar adzuki beans and sugar solution to inject the sugar adzuki beans continuously supplied by the second conveyor to the container continuously transported by the first conveyor It is preferable to use the method. As a result, the injection of sugar adzuki beans and sugar solution is continuously performed, and the first and second conveyors do not stop, thereby improving productivity. At this time, the filling ratio of the sugar adzuki bean and the sugar solution is shown in Table 1 below.

On the other hand, the sugar solution is by weight, sugar 40-45%, modified starch 1-2%, red bean paste 4-5%, salt 0.2-0.4%, the remainder is preferably composed of water, the following Table 2 The composition of each component for the preparation of is shown.

In order to prepare the sugar liquid, various raw materials are added to cold water and heated by supplying steam. However, the modified starch is mixed with sugar, but it is not good to put when hot. In addition, when supplying steam, continue supplying and warming until water boils, and when water boils, steam is weakly supplied to check the sugar content, and the sugar content is corrected to 45 ± 2 briquettes. At this time, it is preferable to boil until the foam disappears to ensure the stability of the modified starch.

In the sterilization process, the trolley with a container is put into a sterilizer and sterilized. The sterilization operation is performed while operating at 9 rpm for 35 to 40 minutes at a sterilization temperature of 121 ° C. under a pressure of 2 kg / cm 2, and after sterilization is completed, 40 ° C. Cool to below.

After sterilization is completed as above, the product is packaged and shipped. That is, the expiration date and lot number are printed on the lid of the container and passed through the X-ray inspection machine. The product passed is then packed in a box and the expiration date and lot number are printed on the outside of the box. After that, the shipping instructions are confirmed and shipped, and test reports are attached as necessary.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Those skilled in the art will appreciate that many modifications and variations of the present invention are possible without departing from the spirit and scope of the invention. And all such modifications and changes as fall within the scope of the present invention are therefore to be regarded as being within the scope of the present invention.

Claims (7)

A washing process for washing the stored adzuki beans to remove dirt from the adzuki beans and removing foreign substances including stones;
Putting the washed red beans in a pot and immersing the red beans by heating at a temperature of 70-98 ° C. for about 1 hour and quenching them below 50 ° C .;
Adding the swollen adzuki bean into water and then picking out a fine stone and allowing the adzuki bean to cool completely;
A steaming process in which the red beans which have been completed are placed in a basket, and then put into a basket in boiling water to be heated at a temperature of 98 ° C. for 25 to 40 minutes to fully ripen the red beans;
A sugar acupuncture step of raising sugar content of red beans by adjusting sugar content of sugar agitation pot and then supplying strong steam and putting the completed red beans in a basket into a sugar pot;
A filling step of filling the container with sugar adzuki beans and sugar solution in a weight ratio of 1: 1 to 1.1;
A seaming step of vacuum sealing the container after checking the weight of the container;
A method of manufacturing an azuki bean comprising: a sterilization step of putting a container loaded with a sterilizer into a sterilizer and heating it at a temperature of 121 ° C. for 35 to 40 minutes and then cooling it to 40 ° C. or less. The method of claim 1,
The underwater precipitation process
After spreading the red beans of the immersion pot by a certain amount by a lift conveyor,
Transfer it with water, but use a dividing partition to allow the stone with a high specific gravity to sink under the partition and the red bean with a low specific gravity.
Using a mesh of 5 mesh perforation method for producing iced red beans, characterized in that to pick out the fine stone of less than 5㎜. Washing the red beans in order to remove dust from the red beans and to remove foreign substances such as stones;
Putting the washed red beans in a pot and immersing the red beans by heating at a temperature of 70-98 ° C. for about 1 hour and quenching them below 50 ° C .;
A steaming process in which the swelled red beans are put in a basket and then put into a basket in boiling water to be heated for 25 to 40 minutes at a temperature of 98 ° C. so that the red beans are fully cooked;
A sugar acupuncture step of raising sugar content of red beans by adjusting sugar content of sugar agitation pot and then supplying strong steam and putting the completed red beans in a basket into a sugar pot;
A filling step of filling the container with sugar adzuki beans and sugar solution in a weight ratio of 1: 1 to 1.1; A seaming step of vacuum sealing the container after checking the weight of the container;
It includes a sterilization step of putting a container loaded with a container into a sterilizer and heated to a temperature of 121 ℃ for 35-40 minutes and then cooled to 40 ℃ or less;
The acupuncture step,
After adjusting the sugar content of the sugar solution to 35 to 45 Brix and supplying steam of 5㎏ / ㎠ to boil the steamed red beans for 20 minutes,
After adjusting the sugar content of the sugar solution to 45 ~ 50 Brix, supply the steam of 2㎏ / ㎠ to boil the first sugar adzuki bean for 15-20 minutes characterized in that the second sugar acupuncture process to make the sugar to 45 ± 2 Brix How to make ice cream for shaved ice. Washing the red beans in order to remove dust from the red beans and to remove foreign substances such as stones;
Putting the washed red beans in a pot and immersing the red beans by heating at a temperature of 70-98 ° C. for about 1 hour and quenching them below 50 ° C .;
A steaming process in which the swelled red beans are put in a basket and then put into a basket in boiling water to be heated for 25 to 40 minutes at a temperature of 98 ° C. so that the red beans are fully cooked;
A sugar acupuncture step of raising sugar content of red beans by adjusting sugar content of sugar agitation pot and then supplying strong steam and putting the completed red beans in a basket into a sugar pot;
A filling step of filling the container with sugar adzuki beans and sugar solution in a weight ratio of 1: 1 to 1.1;
A seaming step of vacuum sealing the container after checking the weight of the container;
It includes a sterilization step of putting a container loaded with a container into a sterilizer and heated to a temperature of 121 ℃ for 35-40 minutes and then cooled to 40 ℃ or less;
The filling process is
The speed of the first and second conveyors and the amount of sugar condensed red sugar and sugar supply are controlled so as to inject the sugar condensed red beans continuously supplied by the second conveyor into the container continuously conveyed by the first conveyor. Manufacturing method. 5. The method according to any one of claims 1 to 4,
The immersion process is carried out in the state of adding sodium polyphosphate,
Method for producing ice-beans, characterized in that cooled to 50 ℃ or less through at least two changes. 5. The method according to any one of claims 1 to 4,
Method of producing azuki beans, characterized in that to perform the acupuncture process up to 5 minutes after the completion of the cooking process. 5. The method according to any one of claims 1 to 4,
The sugar solution is a weight%, sugar 40 ~ 45%, modified starch 1 ~ 2%, red bean paste 4 ~ 5%, salt 0.2 ~ 0.4%, the remainder is a method of producing azuki beans, characterized in that the composition consists of water.

Images