KR102456789B1 - Method for making red bin paste with glutinous rice ball using kidney beans and red bins - Google Patents

Abstract

The present invention relates to a method for manufacturing glutinous red bean paste using kidney beans and red beans, comprising: a first paste preparation step of preparing a first paste using red beans; a step of preparing red bean paste by adding sugar to the paste prepared in the first paste preparation step; a second paste preparation step of preparing a second paste of pulverized fine particles of kidney beans; a step of preparing kidney bean paste by adding sugar to the paste prepared in the second paste preparation step; a step of mixing the red bean paste and kidney bean paste at a same ratio to prepare a third paste; a step of blending additives with the third paste to create a mixture; and a step of mixing glutinous rice balls coated with lactose with the mixture to prepare glutinous red bean paste. The glutinous red bean paste is manufactured by increasing red beans and kidney beans and mixing coated glutinous rice balls for adding chewiness, thereby preserving nutrients of red beans as much as possible, enhancing nutrients of red beans at the same time, and improving the texture of red bean paste.

Description

Method for manufacturing red bean paste using kidney beans and red beans {METHOD FOR MAKING RED BIN PASTE WITH GLUTINOUS RICE BALL USING KIDNEY BEANS AND RED BINS}

The present invention relates to a method for manufacturing red bean paste using kidney beans and red beans, and more particularly, to washing the red beans and kidney beans using purified water using activated carbon, and steaming the red beans and kidney beans when preparing the red bean paste, and lactose to add chewiness It relates to a method for manufacturing red bean paste using kidney beans and red beans, which can be prepared by mixing coated glutinous rice balls to preserve the nutrients of red beans as much as possible and to improve the chewiness and nutrients of red bean paste.

Red bean is an annual plant of the Rosaceae legume family, and is mainly cultivated in Northeast Asia such as Korea, China and Japan. Red beans are similar in shape and structure to beans, but have a red luster and a white band in the center. Overall very good

Red bean is a grain rich in various vitamins and minerals such as folic acid, niacin, and thiamine, as well as carbohydrates and proteins, and has been known as a medicine to treat beriberi and sogal. In the Myungbyeolnok, red bean is said to be beneficial to the vocation and good for small intestines by controlling cold and internal ailments.

In particular, red beans contain a large amount of various vitamins including vitamin B1, minerals such as potassium, calcium and phosphorus, and lysine, which are lacking in rice, and are effective for beriberi and fatigue recovery. It has a beneficial function of promoting metabolism and is used as a food material for nutritional supplementation.

Among beans, red bean has a heat-coagulant protein outside the cell wall and is preferentially thermally denatured when heated. In recent years, it has been developed into various processed foods such as red bean drinks and fermented soybeans using red beans.

Red bean paste contains a lot of sugar as an additive, which improves preservation and makes it sweet. However, red bean paste shows intermediate properties between cold and warm properties depending on the characteristics of red beans. Therefore, red beans go well with foods with a warm nature and also with foods with a cold nature.

On the other hand, red bean paste is divided into red bean paste and white red bean paste. Red bean paste has the advantage of being nutritionally excellent by using the red bean skin together. White red bean paste has the advantage of being excellent in texture by removing the skin of the red bean. Also, when making white red bean paste, kidney beans that are larger and more nutritious than red beans are often used.

Red beans are usually eaten with glutinous rice. For example, red bean porridge was made with glutinous rice to enhance its stickiness, and glutinous rice cake was made by wrapping red bean paste with glutinous rice dough so that the stickiness of glutinous rice and the sweetness of sweet red bean could be harmonized.

However, red bean paste and glutinous rice are often used together, so do not mix red bean paste with glutinous rice. In addition, when glutinous rice is mixed with red bean paste, it is generally not used because the glutinous rice may melt and increase stickiness. However, it is necessary to mix the glutinous rice in an undissolved state in the red bean paste to supplement the positive qualities of the red bean paste and to double the chewiness.

Registered Patent Publication No. 10-2095993 (2020.04.01) 'How to make red bean paste'

The present invention has been devised to satisfy the above needs, and an object of the present invention is to improve the texture, nutrition and preservation of red bean paste by mixing red beans and kidney beans and mixing lactose (oil sugar + sugar) coated glutinous rice balls. An object of the present invention is to provide a method for manufacturing red bean paste using kidney beans and red beans.

The problems to be solved by the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for producing red bean paste of the present invention for achieving the above object,

A first sediment manufacturing step of preparing a first sediment using red beans;

preparing red bean paste by adding sugar to the first sediment;

a second sediment manufacturing step of preparing a second sediment of pulverized fine particles using kidney beans;

preparing kidney bean sediment by adding sugar to the second sediment;

a third sediment generation step of mixing the red bean sediment and kidney bean sediment in the same ratio to produce a third sediment;

forming a blend by blending an additive with the third sediment; and

Including; mixing glutinous rice balls coated with lactose (oil sugar + sugar) with the formulation to prepare red bean paste;

The glutinous rice balls coated with the lactose (milk + sugar) are,

A first washing step of washing the stored glutinous rice with water using UV sterilized water;

A first sequestering step of removing foreign substances by stirring the washed glutinous rice using a magnetic bar;

a first immersion step of immersing the glutinous rice in water at room temperature for 30 to 60 minutes;

A first drying step of drying the soaked glutinous rice;

a first grinding step of grinding the dried glutinous rice into a powder;

Beating the pulverized glutinous rice through a sieve to separate only glutinous rice flour of a predetermined size;

heating the glutinous rice with UV-sterilized water to 30 to 40 degrees and mixing them to make a glutinous rice dough;

Aging step of storing the glutinous rice dough at a low temperature of 5 to 10 degrees for 30 to 60 minutes;

making glutinous rice balls by forming the aged glutinous rice dough at a low temperature of 5 to 10 degrees;

A first coating step of oiling the formed glutinous rice balls in oil;

A second coating step of immersing the oil-treated glutinous rice balls in sugar water and then scooping them out; and

A second drying step of drying the dried glutinous rice balls soaked in the sugar water for 60 to 120 minutes at a low temperature of 5 to 10 degrees;

The configuration of the present invention, the first sediment manufacturing step,

a second washing step of washing the red beans using UV-sterilized water;

a second sequestering step of removing foreign substances by stirring the washed red beans using a magnetic bar;

a second immersion step of immersing the red beans in water at 90 degrees or higher to remove the astringent taste of the red beans for 30 to 40 minutes;

a third immersion step of immersing the red beans immersed in the second immersion step in UV-sterilized water at 70 to 80 degrees for 25 to 35 minutes;

a water changing step of changing the water 1 to 3 times for the red beans soaked in the third water immersion step; and

It may be configured to include; a first steaming step of cooking the red beans in a steaming pot with steam.

The configuration of the present invention, the second sediment manufacturing step,

a third washing step of washing the kidney beans with UV-sterilized water;

a third sequestering step of removing foreign substances by stirring the washed kidney beans using a magnetic bar;

a fourth immersion step of immersing the kidney beans in UV-sterilized water at room temperature;

a second steaming step of boiling the kidney beans in a steaming pot to cook them with steam;

a second grinding step of grinding the steamed kidney beans; and

It may be configured to include; a dehydration step of squeezing the water of the crushed kidney beans in the second crushing step and leaving only the sediment of the kidney beans.

In the configuration of the present invention, the diameter of the glutinous rice ball may be configured to be manufactured in a size of 2mm to 10mm.

In the configuration of the present invention, the additive may include sugar, refined salt and balm dice.

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According to the composition of the present invention, the red bean paste consists of 99% red bean and 1% sugar,

The kidney bean sediment consists of 99% of kidney beans and 1% of sugar,

The formulation may consist of 56.53% third sediment, 0.13% refined salt, 7.54% chestnut dice, 35.8% sugar.

In the method for manufacturing red bean paste using kidney beans and red beans according to the present invention, the red beans and kidney beans are washed using purified water using activated carbon, and when the red bean paste and kidney bean paste are prepared, the red beans and kidney beans are steamed, and coated glutinous rice balls to add chewiness. It has the effect of preserving the nutrients of the red beans as much as possible by mixing them, while further enhancing the nutrients of the red beans and improving the texture of the red bean paste.

In addition, the red bean paste manufacturing method according to the present invention has the effect of providing red bean paste in which nutrients are harmoniously formed by providing a mixture of red beans, kidney beans, modified starch and glutinous rice.

1 is a flowchart illustrating a process for preparing red bean paste of the present invention according to an embodiment of the present invention.
Figure 2 is a flow chart showing the process of manufacturing glutinous rice balls coated with lactose according to an embodiment of the present invention.
3 is a flowchart illustrating a process of manufacturing a first sediment using red beans according to an embodiment of the present invention.
4 is a flowchart illustrating a process of manufacturing a second sediment using kidney beans according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

1 is a flowchart illustrating a process for preparing red bean paste of the present invention according to an embodiment of the present invention.

Referring to FIG. 1 , the method for preparing red bean paste according to the present invention is as follows.

First, a first sediment is prepared using the crushed and cooked red bean (S202). The process of preparing the first sediment using the pulverized cooked red bean will be described in more detail with reference to FIG. 3 to be described later.

Next, red bean paste is prepared by adding sugar to the first sediment prepared in step S202 (S204). At this time, the red bean paste may be composed of 99% of red bean and 1% of sugar based on the weight of the red bean paste.

Next, a second sediment of pulverized fine particles is prepared using kidney beans (S206). The process of manufacturing the second sediment will be described in more detail with reference to FIG. 4 to be described later.

Next, sugar is added to the second sediment prepared in the second sediment manufacturing step to prepare kidney bean sediment (S208). In this case, the kidney bean sediment may be composed of 99% of kidney beans and 1% of sugar based on the weight of the kidney bean sediment.

Next, the red bean paste and kidney bean sediment are mixed in the same ratio to produce a third sediment (S210).

Next, the third sediment prepared in step S210 is mixed with coated glutinous rice balls coated with sugar after the oil bath (S212). The diameter of the glutinous rice balls may be configured to be manufactured in a size of 2 mm to 10 mm depending on the purpose of the whole red bean used. For example, the diameter of whole red bean paste for bread may be manufactured to have a size of 2 mm, and the diameter of whole red bean paste for red bean water may be manufactured to have a size of 10 mm.

2 is a flow chart showing a process of manufacturing a coated glutinous rice ball according to an embodiment of the present invention.

Referring to FIG. 2 , glutinous rice balls coated with lactose (oil sugar + sugar) may be prepared by the following process.

First, only rice and glutinous rice or glutinous rice are washed with water using UV (Ultra Violet) sterilized water (S302). Here, the mixing ratio of rice and glutinous rice can control the viscosity of glutinous rice balls. As is well known, the higher the ratio of glutinous rice, the higher the viscosity, so the ratio of glutinous rice to rice can be adjusted according to the use.

Next, the washed glutinous rice is stirred using a magnetic bar to remove foreign substances such as stones (S304). Since a common stone contains fine iron, foreign substances can be removed using a magnetic bar of 9000 to 10000 gauss. In addition, foreign substances made of a light material can be removed in the above-described water washing or water immersion step. For example, light foreign substances such as rice straw and insects are removed during washing and water immersion, and heavy foreign substances such as stones can be removed by the magnetic bar in step S304 described above.

Then, the glutinous rice is immersed in water at 80 to 90 degrees for 30 to 60 minutes (S306). By soaking the glutinous rice, the glutinous rice can be soaked to contain moisture and soften.

Next, the glutinous rice soaked in step S306 is dried (S308). The glutinous rice is dried in order to pulverize the glutinous rice in a step to be described later.

Then, grind the dried glutinous rice in step S308 to make a powder (S310).

Next, the crushed glutinous rice is sifted through a sieve to separate only glutinous rice flour of a predetermined size (S312). According to the standard of ASTM (American Society for Testing and Materials), the sieve uses 100mesh to 400mesh to grind rice flour. According to ASTM's mood, 400mesh rice flour is finer than 100mesh rice flour.

Then, the pulverized glutinous rice is mixed with UV-sterilized lukewarm water, for example, water at room temperature of 20 to 40 degrees to make glutinous rice dough (S314). On the other hand, since the state of the rice flour may be in a high temperature state, the pulverized rice flour is cooled for a while before use.

Next, the glutinous rice dough is aged by storing it at a low temperature of 0 to 10 degrees for 30 to 60 minutes (S316).

Then, the aged glutinous rice dough is made at a low temperature of 5 to 10 degrees to make glutinous rice balls (S318). The size of the glutinous rice ball is made to have a diameter of 2mm to 10mm.

Next, the molded glutinous rice balls are heated for 20 to 40 seconds (S320). It can be coated so that the outer surface of the glutinous rice ball is crispy by the oil bath treatment, the inner surface gives a soft texture, and it does not melt even when mixed with the sediment.

Then, the oil-treated glutinous rice balls are immersed in sugar water, dried, and dried at a low temperature of 5 to 10 degrees for 60 to 120 minutes to form a second sugar layer and coated (S322).

3 is a flowchart illustrating a process of manufacturing a first sediment using red beans according to an embodiment of the present invention.

The steps of preparing the first sediment with reference to FIG. 3 are as follows.

First, the red beans are washed with water using UV-sterilized water (S402).

Next, the washed red beans are stirred using a magnetic bar to remove foreign substances (S404). Foreign substances removed using a magnetic bar are generally heavy foreign substances such as stones. As described above, light foreign substances are removed in the aforementioned water washing step or water immersion step and water change step. Since a normal stone contains fine iron, it is possible to remove heavy foreign substances that sink in water, such as stones, by using a magnetic bar of 9000 to 10000 gauss.

Next, the red bean is immersed in water at 90 degrees or higher for 30 to 40 minutes to remove the astringent taste of the red bean (S406). In general, red beans have an astringent taste, which can be removed by draining the boiled water after first boiling the red beans.

Next, the red beans immersed in step S406 are immersed in water at 70 to 80 degrees UV sterilized for 25 to 35 minutes (S408). The water immersion in step S408 is to primarily cook and soften the red beans.

Then, take out the red bean soaked in water in step S408 and grind the water while grinding the water 1 to 3 times (S410). As described above, the red beans are washed and light foreign substances are removed through the water washing step, the water immersion step, and the water change in step S408.

Next, the red beans are put in a steaming pot and cooked to prepare a first sediment made of red beans (S412).

4 is a flowchart illustrating a process of manufacturing a second sediment using kidney beans according to an embodiment of the present invention.

A process of manufacturing the second sediment will be described with reference to FIG. 4 .

First, the kidney beans are washed with water using UV-sterilized water (S502).

Next, the washed kidney beans are stirred using a magnetic bar to remove foreign substances (S504).

Then, the kidney beans are immersed in UV-sterilized water at room temperature (S506). The time for immersing Gangnam beans in water at room temperature is 30 minutes to 2 hours.

Next, the kidney beans are put in a steamer and cooked with steam (S508).

Then, the steamed kidney beans are crushed (S510). The steamed kidney beans can be pulverized using a grinder.

Next, the water of the crushed kidney beans is squeezed out and only the sediment of the kidney beans is left to prepare a second sediment (S512).

What has been described above is only an embodiment for carrying out the method for manufacturing red bean paste using kidney beans and red beans according to the present invention, and the present invention is not limited to the above-described embodiment, but as claimed in the claims below Without departing from the gist of the invention, it will be said that the technical spirit of the present invention exists to the extent that various modifications can be made by anyone with ordinary knowledge in the field to which the invention pertains.

Claims (6)

A first sediment manufacturing step of preparing a first sediment using red beans;
preparing red bean paste by adding sugar to the sediment prepared in the first sediment manufacturing step;
a second sediment manufacturing step of preparing a second sediment of pulverized fine particles using kidney beans;
preparing kidney bean sediment by adding sugar to the sediment prepared in the second sediment manufacturing step;
a third sediment generation step of mixing the red bean sediment and kidney bean sediment in the same ratio to produce a third sediment;
forming a blend by blending an additive with the third sediment; and
Including; mixing glutinous rice balls coated with lactose (oil sugar + sugar) with the formulation to prepare red bean paste;
The glutinous rice balls coated with the lactose (milk + sugar) are,
Washing the stored glutinous rice with water using UV-sterilized water;
The washing of the glutinous rice with a magnetic bar using a stirring step to remove foreign substances;
immersing the glutinous rice in water at room temperature for 30 to 60 minutes;
A first drying step of drying the soaked glutinous rice;
a grinding step of grinding the dried glutinous rice into a powder;
Beating the pulverized glutinous rice through a sieve to separate only glutinous rice flour of a predetermined size;
Heating the glutinous rice with UV-sterilized water to 30 to 40 degrees and mixing them to make a glutinous rice dough;
Aging step of storing the glutinous rice dough at a low temperature of 5 to 10 degrees for 30 to 60 minutes;
making glutinous rice balls by forming the aged glutinous rice dough at a low temperature of 5 to 10 degrees;
A first coating step of oiling the formed glutinous rice balls in oil;
A second coating step of immersing the oil-treated glutinous rice balls in sugar water and then scooping them out; and
A second drying step of drying the dried glutinous rice balls soaked in the sugar water for 60 to 120 minutes at a low temperature of 5 to 10 degrees; The method of claim 1,
In the first sediment manufacturing step,
washing the red beans with water using UV-sterilized water;
a sequestering step of removing foreign substances by stirring the washed red beans using a magnetic bar;
a first immersion step of immersing the red beans in water at 90 degrees or higher to remove the astringent taste of the red beans for 30 to 40 minutes;
a second immersion step of immersing the red beans immersed in the second immersion step in UV-sterilized water at 70°C to 80°C for 25 minutes to 35 minutes;
a water changing step of changing the water 1 to 3 times for the red beans soaked in the third water immersion step; and
A method for manufacturing red bean paste using kidney beans and red beans, characterized in that it comprises; According to claim 1, wherein the second sediment manufacturing step,
washing the kidney beans with water using UV-sterilized water;
a stone-grabbing step of removing foreign substances by stirring the washed kidney beans using a magnetic bar;
immersing the kidney beans in UV-sterilized water at room temperature;
a step of cooking the kidney beans in a steaming pot to cook them with steam;
grinding the steamed kidney beans; and
and a dehydration step of squeezing out moisture from the kidney beans pulverized in the second crushing step and leaving only the sediment of the kidney beans. According to claim 1, The diameter of the glutinous rice balls,
A method for manufacturing red bean paste using kidney beans and red beans, characterized in that it is prepared in a size of 2 mm to 10 mm. According to claim 1, wherein the additive,
A method for producing red bean paste using kidney beans and red beans, characterized in that it comprises sugar, refined salt and chestnut dice. 6. The method of claim 5,
The red bean paste consists of red bean in 99% and sugar in 1%,
The kidney bean sediment consists of 99% of kidney beans and 1% of sugar,
The method for manufacturing red bean paste using kidney beans and red beans, characterized in that the blend consists of 56.53% of third sediment, 0.13% of refined salt, 7.54% of chestnut dice, and 35.8% of sugar.

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