KR102095993B1 - Manufacturing method for adzuki beans sediment - Google Patents

Abstract

The present invention relates to a method for manufacturing red bean paste. More specifically, the method for manufacturing red bean paste comprises: a step of soaking red beans in water and macerating the red beans in water for about 18 to 30 hours at room temperature; a step of soaking dried strip agar and macerating the strip agar at room temperature; a step of taking out the red beans macerated in water, putting the red beans in a heating container, mixing the macerated red beans and water in a ratio of 1 : 1.5 to 2, and heating the mixture for 50 to 70 minutes to firstly boil the red beans; a step of separating the boiled red beans and water by filtering the water; a step of mixing the boiled red beans and water and heating the mixture to secondly boil the red beans and adding an additive composed of white sugar, brown sugar, starch syrup, and salt to prepare a red bean mixture; a step of heating the red bean mixture to which the additive is added; and a step of mixing the macerated strip agar in the heated red bean mixture and boiling the mixture down for about 5 to 15 minutes to prepare red bean paste. According to the present invention, in manufacturing red bean paste to be put in the bread, the red bean paste is coated by the agar by adding vegetable agar, so that when eating, you can smoothly swallow the red bean paste. By adding the vegetable agar, a nutritious red bean paste can be obtained.

Description

Manufacturing method for adzuki beans sediment

The present invention relates to a method for manufacturing adzuki bean paste, and particularly to a method for preparing adzuki bean paste that can be put in a bread to produce a soft texture.

Red beans (adzuki beans) is an annual plant of the Rosaceae family, and is mainly grown in Northeast Asia, such as Korea, China, and Japan.

The red bean grains are similar in shape and structure to the beans, but have red gloss and have a white band in the center, and contain about 8 to 9% moisture, about 68% carbohydrates, and about 20% protein. It is very good as an enemy.

In particular, red bean contains various vitamins including vitamin B1, minerals such as potassium, calcium, and phosphorus, and lysine, which is insufficient for rice, so it is effective in recovering from disease and fatigue, and helps to produce protein by resolving amino acid deficiency. It has a beneficial function of promoting carbohydrate metabolism and is used as a food material for nutritional supplementation.

Adzuki beans have a specific heat-setting protein outside the cell wall among beans, and they have a unique structure that can be made of sediment without being like grass because they preferentially denature when heated. It has been used, and has recently been developed as a variety of processed foods such as red bean drinks and fermented foods using red beans.

On the other hand, in the red bean paste put in the bread, the conventional red bean paste had a peculiar stubbornness and bitter taste. In addition, when eating the traditional red bean paste, there was a problem in that the skipping was not smooth due to the rough texture unique to the red bean paste.

As a way to solve this, animal gelatin was added to make red bean sediment soften when it was prepared, but the taste was not only poor due to the peculiar smell of animal gelatin, but there was a problem in that it was nutritionally unsuitable due to animal additives.

Korean Registered Patent Publication No. 10-1824120 (announced on February 01, 2018)

The problem of the present invention devised to solve the above-mentioned problem is to provide a method for preparing adzuki bean paste, which is obtained by coating adzuki bean paste put in bread with agar to obtain a smooth stipple texture when eating.

The present invention, devised to achieve the above object, is a method of manufacturing red bean sediment, soaking red beans in water and soaking red beans in water for about 18 to 30 hours at room temperature, immersing the dried thread agar in water to seal at room temperature. A step called agar in water, the red bean soaked in the water is taken out, placed in a heating container, the soaked red bean and water are mixed at a ratio of 1: 1.5 to 2, and heated for about 50 to 70 minutes to boil the red bean first, The step of separating the boiled red beans and water by filtering the boiled water, and heating the second boiled red beans after mixing the separated boiled red beans and water, and then adding an additive composed of white sugar, black sugar, starch syrup and salt to add the red bean mixture Comprising the steps of: heating the red bean mixture to which the additive is added, and mixing the soaked agar with the heated red bean mixture, followed by preparing the red bean sediment for about 5 to 15 minutes. .

After the second boiled red beans, after filtering the boiled water to separate the boiled red beans and water, further comprising the step of mixing the boiled red beans with water and heating for about 20 to 40 minutes to boil red beans for a third time It is characterized by.

The second boiling step of the red beans is a step of primary heating for about 5 to 15 minutes by mixing the boiled red beans and water, filtering boiled water after the first heating to separate boiled red beans and water, and then separating Mixing boiled red beans and water for a second time for about 5 to 15 minutes, and filtering the boiled red beans after the second heating to separate boiled red beans and water, and then mixing the separated boiled red beans and water for about 5 to And a third heating step for 15 minutes.

The temperature of the water to be mixed with the boiled red beans is about 40 to 80 degrees.

The additive is characterized in that it comprises about 15 to 25 parts by weight of white sugar, about 15 to 25 parts by weight of brown sugar, about 15 to 20 parts by weight of starch syrup, and about 0.2 to 0.4 parts by weight of salt based on 100 parts by weight of the whole red bean mixture. .

The soaked agar is characterized in that it is included in an amount of about 0.1 to 0.3 parts by weight based on 100 parts by weight of the red bean sediment.

The present invention has the effect of adding agar, which is a vegetable, is coated with red bean sediment by agar in the manufacture of red bean sediment to be put in the bread, so that it is possible to feel the soft throat texture of the red bean sediment when eating.

In addition, the present invention is caused by mixing the boiled red beans with water of a relatively high temperature rather than the existing low temperature, thereby suppressing the expression of the tannin component having a red astringency characteristic of the red beans, as well as mixing the low temperature water. It has the effect of preventing the crushing phenomenon of red bean grains.

In addition, the present invention has the effect of obtaining a nutritiously excellent bean paste by adding a vegetable agar.

The following drawings attached in this specification are intended to illustrate preferred embodiments of the present invention, and serve to further understand the technical idea of the present invention together with the detailed description of the present invention, so the present invention is limited only to those described in those drawings. And should not be interpreted.
1 and 2 is a flow chart showing a method for manufacturing adzuki bean paste according to an embodiment of the present invention,
Figure 3 is a flow chart showing a method of manufacturing adzuki bean paste according to another embodiment of the present invention.

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

1 and 2 is a flow chart showing a method of manufacturing red bean paste according to an embodiment of the present invention. 1 and 2, the method for preparing red bean paste according to a preferred embodiment of the present invention, first, prepares dried red beans and dried silk agar.

Then, to soak the red beans and silhancheon in water, put the red beans in the food tube, and then pour the water into the food tube so that the red beans are sufficiently immersed in water to immerse the red beans in water at room temperature (step S100). Here, it is preferable that the time called red bean in water is about 18 to 30 hours.

At this time, if the time to soak red beans is less than about 18 hours, there is a problem that water does not sufficiently penetrate into the red beans, and there is a problem that the red beans are not sufficiently cooked in the process of boiling red beans later, and the time to soak red beans in water is about 30 hours. If it exceeds, there is a problem that the nutrients contained in the red beans are dissolved in water, and too many nutrients are escaped.

In addition, after putting the real agar in a stainless ball, pour the water into the stainless ball so that the real agar is sufficiently submerged in water to immerse the real agar in water (step S200).

Then, after the red bean and water are sufficiently removed from the food tube, the red bean and the water are separated, and then the red bean is placed in a heating container (red bean machine) equipped with a lid, and the soaked red bean and fresh water are in a ratio of 1: 1.5 to 2. After mixing, boil red beans first by heating for about 50 to 70 minutes (step S300).

Here, mixing the soaked red beans and water in a ratio of 1: 1.5 to 2 causes moisture to evaporate during the process of boiling the red beans, but even if the red beans are boiled in a state sufficiently immersed in water, even if the water evaporates, the red beans are uniformly uniform throughout. You can cook.

At this time, in the process of boiling the red beans, it is preferable to boil the red beans while the lid of the heating container is opened. This causes the unique smell of red beans in the process of boiling red beans, and by opening the lid to remove them, it is possible to blow the red beans into the air.

And, if the time to boil the red beans is less than about 50 minutes, there is a problem that the red beans are not ripe enough to cook in the red beans, and when the red beans are boiled for more than about 70 minutes, the red beans are too soft.

Then, the boiled red beans are filtered to separate the boiled red beans and water (step S400).

Then, after mixing the separated boiled red beans with fresh water, heat it again to boil the red beans until the red beans are soft, and then add an additive consisting of white sugar, brown sugar, starch syrup and salt to prepare a red bean mixture ( Step S500).

Here, the temperature of water mixed with boiled red beans is preferably about 40 to 80 degrees. This is the temperature of the boiled red beans is about 40 to 80 degrees, but when water lower than about 40 degrees is mixed with the red beans, there is a problem that the astringent taste of the red beans is generated. In addition, when the water of about 40 to 80 degrees is mixed with boiled red beans, it is possible to prevent the red beans from being crushed.

On the other hand, as another embodiment, as shown in FIG. 3, after boiling the red beans a second time, after filtering the boiled water and separating the boiled red beans and water, the separated boiled red beans and fresh water are mixed for about 20 to It may further include a step of boiling the red beans for 3 minutes (step S500 ') by heating for 40 minutes.

This is the process of boiling the red beans, and impurities contained in the red beans come out into the water, and a large amount of bubbles are generated. At this time, the boiled red beans are filtered out to separate the boiled red beans and water, and then the separated boiled red beans and new water are added. After mixing, boil the red beans for about 20 to 40 minutes until the red beans are sufficiently cooked.

Here, the temperature of water mixed with boiled red beans is preferably about 40 to 80 degrees. This is the temperature of the boiled red beans is about 40 to 80 degrees, but when water lower than about 40 degrees is mixed with the red beans, there is a problem that the astringent taste of the red beans is generated. In addition, when the water of about 40 to 80 degrees is mixed with boiled red beans, it is possible to prevent the red beans from being crushed.

On the other hand, the process of boiling the red beans a second time, as shown in FIG. 2, the first heat treatment (step S10) by mixing the boiled red beans and water for 1 to 5 to 1 minute, followed by the first heat treatment After boiling boiled water, the boiled red beans and water are separated, and the separated boiled red beans and fresh water are mixed for 2 to 5 minutes, followed by a second heat treatment (step S20), and then boiled red beans after the second heat treatment. It can be divided into a third heat treatment (step S30) by separating the boiled red beans and water by filtering the water, and then mixing the separated boiled red beans with fresh water for 3 to 5 minutes and heating for 3 minutes.

When the red beans are boiled for a short period of time while the water is repeatedly exchanged three times as described above, since the sweet taste unique to the red beans is naturally generated, an effect of reducing the amount of artificial sweetener sugar added can be obtained.

At this time, the temperature of the water mixed with boiled red beans is preferably about 40 degrees to 80 degrees. This is the temperature of the boiled red beans is about 40 to 80 degrees, but when water lower than about 40 degrees is mixed with the red beans, there is a problem that the astringent taste of the red beans is generated. In addition, when the water of about 40 to 80 degrees is mixed with boiled red beans, it is possible to prevent the red beans from being crushed.

On the other hand, the additive is contained in about 15 to 25 parts by weight of white sugar, about 15 to 25 parts by weight of brown sugar, about 15 to 20 parts by weight of starch syrup, and about 0.2 to 0.4 parts by weight of salt based on 100 parts by weight of the whole red bean mixture.

Here, people's mask and brown sugar are added to give the sweet taste of the red bean paste, and are easily added to increase the preservability of the red bean paste. In particular, the amount of white sugar and brown sugar to be added is preferably added in a larger amount in summer when the temperature is higher than in winter.

Among them, brown sugar has a higher mineral content than white sugar, and has a characteristic of enhancing the unique taste of red beans.

And, starch syrup serves to block the evaporation of water contained in the red bean sediment while increasing the viscosity of the red bean sediment.

Then, the red bean mixture to which the additive is added is heated (step S600). And, it is preferable that the red bean mixture is heated while stirring the red bean mixture by a stirrer so that the additive is evenly mixed with the red bean mixture. At this time, when the red bean mixture is stirred by the stirrer, the stirring speed of the stirrer is preferably about 10 to 50 rpm per minute.

Here, if the stirring speed is less than about 10 rpm per minute, there is a problem that the red bean mixture having a high viscosity adheres to the inner surface of the heating container, and when the stirring speed exceeds about 50 rpm, the red bean grains of the red bean mixture are crushed. .

Then, after mixing the agar soaked in water with the heated red bean mixture, boil it until the agar melts for about 5 to 15 minutes to prepare red bean sediment (step S700).

Agar is a seaweed processed product that is dried by freeze-drying or squeezing and dewatering the radish, which is a coagulation product of the hot water extract of the woody fern. Because of its strong ability to maintain moisture in a certain form, it is widely used for food processing such as confectionery such as jelly and jam, ice cream, and sitting during brewing. It is also used for bacterial culture.

Here, the actual agar soaked in water is preferably included in an amount of about 0.1 to 0.3 parts by weight based on 100 parts by weight of red bean sediment. When the soaked thread agar is contained in less than about 0.1 parts by weight, the coagulation power of the red bean sediment is lowered, and the red bean sediment is easily broken and has a disadvantage of poor palatability due to the rough texture during eating. As in the form of jelly, there is a disadvantage that the red bean sediment is too coagulated.

In addition, if the time for cooking the red bean mixture is less than about 5 minutes, there is a problem that the agar cannot be sufficiently dissolved in the red bean mixture, and when the red bean mixture is cooked for more than about 15 minutes, moisture contained in the red bean mixture is excessively evaporated. There is a problem in that the red bean paste that is finally manufactured becomes hard.

On the other hand, it is preferable that the red bean mixture is heated while stirring the red bean mixture by a stirrer so that the soaked agar is evenly mixed with the red bean mixture. At this time, when the red bean mixture is stirred by the stirrer, the stirring speed of the stirrer is preferably about 10 to 50 rpm per minute.

Here, if the stirring speed is less than about 10 rpm per minute, there is a problem that the red bean mixture having a high viscosity adheres to the inner surface of the heating container, and when the stirring speed exceeds about 50 rpm, the red bean grains of the red bean mixture are crushed. .

In addition, the aging step of maturing the final prepared red bean sediment for about 20 to 28 hours at room temperature may be further included. When the red bean paste is aged for about a day, it causes a degeneration of the protein tissue contained in the red bean and softens the red bean grains, so that when eating, the soft throat texture of the red bean sediment can be felt.

Hereinafter, a specific embodiment of the method for preparing red bean paste according to the present invention will be described.

[Example 1]

10 kg of soaked red beans are put in water, boiled for 60 minutes, then boiled red beans are removed, and then boiled red beans are put in water and boiled a second time. The red bean mixture is prepared by mixing 1.5 kg of white sugar, 1.5 kg of brown sugar, 1.5 kg of starch syrup and 0.2 kg of salt to the second boiled red beans. After heating the red bean mixture, 0.1 kg of soaked agar was mixed with the red bean mixture, and then boiled for 10 minutes to prepare red bean paste.

[Example 2]

After the second boiled red beans of Example 1 were removed, water boiled at a temperature of 50 degrees was added to the second boiled red beans, and the third boiled red beans were added, and red bean sediment was prepared in the same manner as in Example 1.

[Comparative Example 1]

The mixing of the agar with the red bean mixture of Example 1 was omitted, and red bean sediment was prepared in the same manner as in Example 1.

Hereinafter, 30 panel members randomly selected to taste the red bean paste prepared in Example 1, Example 2 and Comparative Example 1 were sampled with red bean paste, and the 9-point rating method (the closer to 9 points, the more ' It was analyzed as 'very bad' as it gets closer to 'very good' 1 point, and the results are summarized in Table 1 below.

Example 1 Example 2 Comparative Example 1 flavor 8.1 8.8 7.2 Texture 7.9 9.1 7.1

As can be seen from Table 1, in the case of Example 2, in which red beans were boiled over the third time and thread agar was added, it was found that the texture was significantly improved compared to Example 1.

In the above, the present invention has been described based on the preferred embodiment, but the technical idea of the present invention is not limited to this, and it is possible to carry out modifications or changes within the scope of the claims. Those skilled in the art to which the present invention pertains It will be apparent to those, and such modifications or changes will fall within the scope of the appended claims.

S100: Step 1
S200: Step 2
S300: Step 3
S400: Step 4
S500: Step 5

Claims (6)

a) a first step of soaking the red beans in water for 18 to 30 hours at room temperature by soaking the red beans in water (S100);
b) a second step of soaking the dried sil agar in water at room temperature to soak it in water (S200);
c) a third step (S300) of boiling the red beans soaked in the water, mixing the soaked red beans with water in a ratio of 1: 1.5 to 2, and heating for 50 to 70 minutes to boil the red beans first;
d) a fourth step of separating the boiled red beans and water by filtering the boiled water (S400);
e) After mixing the separated boiled red beans and water at a temperature of 40 ℃ to 80 ℃, boil the red beans by heating (S500), and then filter the boiled water to separate the boiled red beans and water, and then separate The fifth step of preparing a red bean mixture by mixing boiled red beans with water at a temperature of 40 ℃ to 80 ℃ and heating it for 20 to 40 minutes to boil red beans for a third time, and then adding additives consisting of white sugar, brown sugar, starch syrup and salt ( S500 ');
f) a sixth step of heating the red bean mixture to which the additive is added (S600);
g) a seventh step (S700) of mixing the soaked agar with the heated adzuki bean mixture, and preparing the adzuki bean paste by boiling for 5 to 15 minutes; And
h) ripening step of aging the prepared red bean paste at room temperature for 20 to 28 hours; It is manufactured, including
The second step of boiling red beans in step (S500),
A first heat treatment step (S10) of primary heating for 5 to 15 minutes by mixing the boiled red beans and water at a temperature of 40 ° C to 80 ° C;
After the first heating, the boiled red beans are filtered out, the boiled red beans are separated from the water, and then the second boiled red beans are heated for 2 to 5 minutes by mixing the boiled red beans with water at a temperature of 40 ° C to 80 ° C. S20); And
After the second heating, the boiled red beans are filtered out and the boiled red beans and water are separated, and the third heat treatment step (3) is performed by mixing the boiled red beans with water at a temperature of 40 ° C to 80 ° C for 3 to 5 minutes to heat the third step ( S30); Red bean sediment manufacturing method comprising a. delete delete delete According to claim 1, In the fifth step,
The additive, the red bean mixture 15 to 25 parts by weight, 15 to 25 parts by weight of brown sugar, 15 to 20 parts by weight of starch syrup and 0.2 to 0.4 parts by weight of salt based on 100 parts by weight of the red bean mixture. According to claim 1, In the seventh step,
The soaked agar is a method of manufacturing red bean sediment, characterized in that it is included in an amount of 0.1 to 0.3 parts by weight based on 100 parts by weight of the red bean sediment.

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