KR20180073193A - manufacturing method of adzuki bean powder - Google Patents

Abstract

The present invention relates to a method for preparing red bean powder. More specifically, the present invention relates to a method for preparing red bean powder, comprising: a) a combining and washing step in which red beans and sun-dried salt are combined and washed; b) an immersion step in which the red beans are immersed in boiling water; c) a brining step in which the immersed red beans are brined in water with which the sun-dried salt is diluted; d) a steaming step in which the brined red beans are introduced into a steamer to be steamed; e) a drying step in which the steamed red beans are introduced into a dryer to be dried; f) a first crushing step in which the dried red beans are introduced into a crusher to be crushed for a first time; g) a second crushing step in which the red beans crushed for the first time are introduced into a grinder to be crushed for a second time; and h) a packaging and shipping step in which red bean powder crushed for the second time are packaged with a wrapping paper to be shipped. Accordingly, the method for preparing red bean powder can provide consumers with processed red bean food products having red beans processed in a powdered form.

Description

{Manufacturing method of adzuki bean powder}

The present invention relates to a method for producing red bean powder, and more particularly, to a method for producing red bean powder which can be used in powdered form.

Red bean is an azuki bean belonging to a year-old herbaceous plant with roots of dicotyledonous roots. It is also called red beans. The stem is slightly thinner and longer than the bean, and its height is usually 50 to 90 cm. The stem is green or reddish purple. Leaves are alternate phyllotaxis with three small leaves, small stipules on the bottom of long petiole, and small leaves have ovate or rhomboid egg shape.

In particular, long peduncle comes out from the axil of the leaves in summer, and there are four to six yellow spongy flowers. The pod is elongated cylindrical with a length of about 10cm and has no hairs. It matures into pale yellow, light brown, and dark brown, and contains 3-10 seeds. Seeds are 4 ~ 8 mm long and cylindrical with 3 ~ 7 mm butterflies and rounded at both ends. The colors are so-called reddish-brown, other white, light yellow, black, pale green, and black pattern.

The red beans are distinguished by the regular red beans and the vine vine leaves. Depending on the ecological characteristics, red beans and autumn red beans, and red beans depending on the color of the seed bark. Black beans. Blue bean. Stain and red bean.

The varieties of red bean are not arranged and traditional varieties are cultivated, and Hongchun red tongue is confronted. It is the most excellent as early maturity. The tongue in the door is excellent. Red bean contains about 50% of carbohydrates such as starch, and about 20% of other proteins.

Cultivation is similar to beans, low temperature. It is suitable for highland because it is vulnerable to moisture and short growth period, but it can be cultivated by short period of other crops. It is not good to build it, so you have to turn it around.

There are red beans and red beans on red beans, red bean seeds (over 17g of white beans), common fields (medium seeds), and white beans have small seeds. Red beans also have medium seeds. Beans are rich in carbohydrates, 35% of which are starch and are present as small sugars or polysaccharides.

Proteins are moderately contained in legumes, 80% are globulin, and cystine, methionine, and tryptophan are few in amino acid composition. The lipid content is low, 25% of which is cognitive disability and dietary fiber.

Potassium as an inorganic ingredient and vitamins such as B1, B2, nicotinic acid, carotene are many. Special ingredients include saponin. For the purpose, usually red bean is used for bean jam, exaggerated bean rice, big bean is used for sweet natto, bean jam. In the manufacture of bean jam, etc., the bitter taste of saponin can be removed by bake. The bean jam grains are protected by thermally coagulated proteins to prevent the particles from breaking.

Red beans are often used to produce sweet and red colors, such as grain, porridge, dough, and ingredients for bread. The main ingredient of red bean is carbohydrate. Starch in carbohydrate of red bean is not sticky even after boiling, and it is good for processing.

For this reason, processed foods using red beans are being developed, and patent literature disclosed in the following prior art documents is a description of food processing using red beans.

In processing with red beans, in particular, red bean processed food in the form of pulverizing red beans is used. In the case of the conventional red bean powder method, the bean is roasted to be pulverized. In this case, In this process, steam is used to continuously supply heat and moisture to red beans fed into the steamer during the steam treatment.

However, along with the continuous supply of heat and moisture, the water discharge at the bottom of the autoclave causes a problem of losing the inherent color and flavor of the red bean during the increase process, and there is a problem in that the inside of the bean is ripe, The red color does not sufficiently penetrate to the inside of the red bean. Since the red bean powder is treated with the red color and the white color when the red bean powder is treated, the consumers are distrusted about whether the red bean is only used as the powder raw material The problem is emerging.

Furthermore, in some cases, the inside and outside color of red bean is expressed in white and gray series, and the problem of the inherent color of red bean disappears.

Patent Document 01: Registration No. 10-0635934 Patent Document 02: Registration No. 10-1227061 Patent Document 03: Registration No. 10-1297305 Patent Document 04: Registration No. 10-1590858 Patent Document 05: Published Patent No. 10-2016-0010187 Patent Document 06: Published Patent No. 10-2016-0058410

It is an object of the present invention to provide a process for producing red bean powder as a color of red bean powder in the process of red bean powder treatment in providing food for processing bean paste .

In order to achieve the above-mentioned objects, the present invention provides a method of cleaning a red bean, comprising the steps of: a) setting and cleaning a red bean with a predetermined blending ratio, B) immersing in a boiling water at 100 캜 to regulate the degree of bitter taste and redness of red bean, and a step of immersing in water diluted with a mannitol salt set in the step a) C) dipping step of dipping the red beans for 3 hours, d) adding step of d) growing the red beans treated in step c) on the basis of a certain boiling pressure and boiling time, and d) E) drying step of drying red beans treated in a drying machine at a constant drying temperature in a state where the roasted beans are put in a dryer, and red bean dried in step e) is put into a crusher and firstly pulverized to a predetermined size F) a first pulverization step, and a second pulverization step in which the first pulverized red beans are introduced into the pulverizer in the step f) to form a second fraction at a size ranging from 595 mesh to 605 mesh, g) a second pulverization step, and f) And h) packaging and dispensing steps of the bean powder, which is packaged and packed with the second pulverized red bean powder.

In the step d), the red beans are treated in the order of increasing, cooling, increasing, cooling, and increasing in the brewing process, and the brewing process is performed by the pressure increasing process. The steam in the brewing process is a ratio of 1: 0.5 There is a feature in the method of producing red bean powder in which boiled steam is used as a mixture.

In step a), the amount of red bean is 95.5 to 99.5 wt%, the amount of salted salmon is 4.5 to 0.5 wt%, and in step b), the bean is immersed in a range of 28 to 32 minutes, The pressure was increased to 3.6 kgf / cm ^2, (Error range ± 0.3), the temperature of the roasting is 169 ° C, and the cooling temperature is 10 ° C (error range ± 1 ° C).

As described above, according to the present invention, in providing beverages processing food to users, it is provided in red color powder color of red bean powder in red bean powder process, thereby enhancing the reliability of bean processed food using only red bean as a raw material , It has an effect of improving the value of commodity for bean powder processed food.

According to the present invention, since red bean powder containing carbohydrate and protein and having the greatest amount of vitamin B1 among cereals can be taken in powder form, it has an effect of supplementing the nutrient deficiency problem of consumers and contributing to health of consumers.

In addition, according to the present invention, since red bean can be taken in the form of powder in the form of water, or in some cases, it can be taken in the form of powder as it is and then drinking water, It is easy to take and easy to take, so that the effect of promoting consumption of red beans is expected.

In addition, according to the present invention, it is possible to further enhance the processing power of red bean powder to further improve anthocyanin and saponin components contained in red bean, thereby inducing a refreshing effect, clearing the turbid skin caused by promoting blood circulation, and restoring fatigue, whitening, Such as an antiinflammatory agent, an anti-inflammatory agent, and the like.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a sequence of a series of processes as one embodiment of the method for producing red bean powder of the present invention. FIG.
FIG. 2 is a flowchart of a simple capital increase process for grasping the cooling process in the capitalization step shown in FIG.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed. And it should be interpreted based on the technical ideas throughout the specification taking into consideration that various modifications are made.

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

The present invention relates to a method for producing red bean powder, which comprises the steps of: a) setting and cleaning the mixture, b) dipping, c) dipping, d) A carburizing step, g) a second milling step, and h) a packaging and shipping step.

a) Mix setting and washing steps

In the step a), the mixing ratios of the materials are set in the state where the materials are secured, and then the materials are washed. As a result, the ratio of red bean and sun bean to red bean 99.1% by weight, and the amount of the sun-salt material is set at 0.9% by weight. Particularly, the above-mentioned bean paste, which is determined by the blending ratio, is also cleaned.

Of course, depending on the case, the mixing ratio may be set in a ratio ranging from 89.8 to 99.4 wt.% In case of bean paste and 0.6 to 0.2 wt.% In case of silver salt, The ratio of the bitterness of the red bean, the degree of the intrinsic color, and the expected target value for the degree of cooking of the inside of the bean can be difficult to realize.

That is, since the salinity is based on the close relational characteristics of sucking in water, the weight setting ratio of red bean and salted salmon is important because it is closely related to the moisture control in the steps described below.

b) Immersion step

In the step b), the red bean washed in step a) is immersed in boiling water at 100 ° C, and the time required for the red bean to be immersed is preferably in the range of 28 minutes to 32 minutes. Table 1 below shows the degree of bitter taste of red bean and the appearance of red color depending on the immersion time of red bean.

Item 28 min> x 28 min ≤ x ≥ 32 32 minutes <x Bitter taste (ingredient)  Yes No No Red (ingredient) Yes Yes No

As shown in Table 1, when the time (minute) x value of the red bean is less than 28 minutes, the saponin component causing the bitter taste of the red bean remains without being completely removed, so that the problem of red bean bitterness is still caused, The red color of red bean is still expressed due to the remaining anthocyanin component.

On the other hand, when the time (minute) x value of the field exceeds 32 minutes, the saponin component causing the bitter taste of the red bean is removed, so that the problem of the bitterness of red bean is not caused but the anthocyanin component causing red color of red bean is lost, There is still a problem that the original red color can not be expressed.

That is, when the time (minutes) x of the red bean is within the range of 28 minutes or less and 32 minutes or less, the bitterness of the red bean is not induced, and the red color of the red bean can be satisfied at the same time.

c) Step

In the step c), the red bean paste which has been subjected to the immersion treatment in step b) is dwelling on water diluted with the mannitol salt in the step a), and it takes 3 hours desirable.

d) Stage of capital increase

In step (d), the step (b) is a step of boiling the red beans treated in the step (c) through the booster, wherein the boiling is performed by blowing water vapor into the red bean material and sterilizing to be.

At this time, it is preferable to use the pressurization treatment method for the treatment of the red beans, because the red beans are tuber crops, and it is difficult to treat the red beans with the atmospheric pressure increase treatment method.

That is, the treatment of the red beans is performed by pressurization, and the water is prevented from being discharged to the lower end of the steamer and the heat is continuously supplied to the steamer, but the water is intermittently supplied, So that the color and flavor of the red bean can be saved.

The pressure for the thickening was 3.6 kgf / cm ² (Error range ± 0.3), and the temperature of the steaming at this time can be maintained at 169 ° C. Here, the numerical range of the pressurization pressure corresponds to a high pressure level. If the pressure range is exceeded, there is a problem that the red bean spreads. On the other hand, It is preferable to use the above-described range of the pressure increase.

Especially, the red beans are cooled in two stages in the process of increase. In order to prevent the inside of the beans from ripening, the red color of the bean husk is permeated into the inside of the bean.

During the steaming treatment, the steaming time was increased by 50 minutes, followed by cooling for 7 minutes, followed by 30 minutes of heating, followed by cooling for 7 minutes, and then further heating for 20 minutes. Increase, cooling, and capital increase. Here, the cooling temperature may be 10 ° C (error range ± 1 ° C).

In order to uniformly grasp the inner part of the bean paste, the two times of cooling in the middle of the enhancement process is to uniformly cook the inside of the bean paste and uniformly infiltrate the red color of the bean curd to the inside of the bean paste.

Therefore, red bean has the same red color in its outer surface and inner part, so that even when powdered red bean is pulverized by the grinding step to be described later, the outer part and the inner part are uniformly reddish, It is possible to enhance the value of the red bean powder product due to the prevention of dualization.

In other words, since both the outer and inner parts of red bean have the same red color, consumers use only red bean as a raw material of powder, thereby enhancing the reliability of the red bean powder food and improving the product value of red bean powder.

It is preferable that the above water vapor is mixed with rice flour at a ratio of 1: 0.5, and boiled steam is used. This is because the apple juice contained in the water vapor is used to uniformly cook the inner part of the red bean And rice soot acts as an application for holding the sweet taste of red beans.

That is, the water vapor can be expected to serve as a complementary material for removing the sweet taste, and it can be expected to serve as a complementary material for uniformly ripening the inside of the red bean to the inside of the red bean, and further boiled steam can be further used by mixing the juice obtained from the sweet potato and the sweet potato, The water vapor can be used as a chewing material as an additive material that can add soft taste and sweet taste to red beans.

e) drying step

In step e), the red beans treated in step d) are put into a dryer to dry the moisture contained in the red beans, which corresponds to a preliminary process prior to pulverization of red beans. At this time, the drying temperature required for drying the red bean is preferably in the range of 44 ° C to 46 ° C, and most preferably 45 ° C.

When the drying temperature is lower than 44 ° C, the drying efficiency of the red bean is lowered, and the drying time is longer. When the drying temperature is higher than 46 ° C, the drying time of the red bean is shortened.

f) primary pulverization step

In step f), the dried red beans in step e) are crushed into a crusher, thereby crushing the crushed red beans into granules for pulverization.

g) Secondary pulverization step

In step g), the first pulverized red bean in step f) is added to a pulverizer to perform second pulverization, thereby finely pulverizing the red bean in the form of ultrafine particles.

Here, it is preferable that the secondary pulverized particles of bean paste should be pulverized to a size in the range of 595 mesh to 605 mesh, and if the pulverized particle size of the bean powder is not in the range of the mesh size, consumers are less likely to take the bean powder .

The pulverization of red beans is part of the process of pulverizing into ultrafine particles. Particularly, it is desirable that the red bean be pulverized to a size of 600 mesh at the time of the second pulverization of the red bean paste. This is because when the red bean powder is applied to water, it is spread evenly and mixed evenly with water, To proceed.

Furthermore, it is desirable that the pulverized particles of the red bean powder be pulverized to a size of 600 mesh, which is suitable for taking red bean powder in water, and is optimal in terms of even mixing with water and speed.

Particularly, it is desirable that the bean be milled to a size of 600 mesh at the time of the second milling, because the users take the bean powder in a state of being burnt in water so that the bean powder is quickly and evenly mixed in the water to be.

h) Packaging and shipping stages

In step h), the second pulverized red bean powder in step g) is put in a packing bag of a predetermined size to seal the packing bag, thereby improving the value of the packing product of the red bean powder.

Claims (3)

A) setting and cleaning the bean paste to clean the bean paste set at a predetermined mixing ratio, and setting the ratio;
B) immersing the red bean washed in step a) in boiling water at 100 ° C to adjust the degree of bitter taste and red color of red bean;
C) burying the red bean which has been soaked in step b) for 3 hours in water diluted with the salt of mannitol set at the mixing ratio in step a);
D) a step of increasing the amount of red beans treated in step c) based on a constant pressure of the reducing agent and a time of adding the reducing agent in the reducing agent;
E) drying the beans grown in step d) based on a constant drying temperature in a state where the beans are added to the dryer;
F) a primary pulverizing step of putting dried red beans in the crusher in the step e), and crushing the pulverized product to a predetermined size;
The first pulverized red beans are introduced into the pulverizer in the step f) to form a second fraction at a size ranging from 595 mesh to 605 mesh; g) the second pulverization step; And
H) packaging and dispensing steps of packaging the second pulverized red bean powder in a packaging paper in step f);
&Lt; RTI ID = 0.0 &gt; 1, &lt; / RTI &gt; The method according to claim 1,
In the step d), the red beans are treated in the order of increase, cooling, increase, cooling, and increase in the brewing process, and the brewing process is performed by the pressure increasing process; Wherein the water vapor in the boiling step is boiled water boiled by mixing rice flour and apple juice in a ratio of 1: 0.5. 3. The method of claim 2,
In step a), the amount of red beans is 95.5 to 99.5 wt%, and the amount of sun salt is 4.5 to 0.5 wt%; In step b), red bean is immersed in a range of from 28 minutes to 32 minutes; In step c), the red beans are treated in the autoclave in the order of increasing, cooling, increasing, cooling, and increasing, while the increasing pressure is 3.6 kgf / cm ² (Error range ± 0.3), the heating temperature is 169 ° C, and the cooling temperature is 10 ° C (error range ± 1 ° C).

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