KR101276464B1 - A method of preparing red bean paste powder and a red bean paste powder prepared from the same - Google Patents

Abstract

The present invention relates to a method for producing red bean sediment powder by drying and grinding red bean sediment and red bean sediment powder prepared therefrom. The present invention provides a red bean paste powder having a moisture content of 10% or less by vacuum drying or freeze drying and pulverizing the biological red bean paste, which has a long shelf life compared to the biological red bean paste, and is quickly restored to the biological red bean paste by the addition of water to industrial and household use. The advantage is that it can be used easily.

Red bean sediment, red bean sediment powder, vacuum drying, freeze drying, grinding, restoration

Description

A method of preparing red bean paste powder and a red bean paste powder prepared from the same}

The present invention relates to a method for producing red bean paste powder and red bean paste powder prepared therefrom. More specifically, the present invention provides a method for producing red bean sediment powder through vacuum drying or freeze drying and grinding process of biological red bean sediment and red bean sediment powder prepared therefrom, wherein the red bean sediment powder according to the present invention is distributed in comparison with biological red bean sediment Due to the remarkable increase in time and low moisture content, it is easy to store and transport, and it is easy to supply to ordinary households through small-package by weight, and it provides red bean paste powder that can be easily used simply by adding a certain amount of water.

Red beans (Phaseolus radiatus L.) is an annual plant of legumes, which is a grain rich in vitamins and minerals such as carbohydrates and proteins, as well as folic acid, niacin, and thiamin. In the separate name of the red beans, it is said that red beans rule heat and heat, and it is good for vocation, and it is also good for beef. In medicinal herbs, red beans control hot poison, eliminate ill blood, and make rain and stomach strong.

These red beans have been used as a material for various foods since ancient times, and biological red bean sediments prepared by adding red beans, sugar, starch syrup, starch, refined salt, etc. until recently have been used in various confectionery, baking materials and food industry materials such as red bean porridge, nutritious gang, glutinous rice cake. It is used in various ways. However, in the case of biological red bean sediment, if the sugar content is not added to about 55 brix, the shelf life is limited to 3 months at room temperature, and the packaging unit of biological red bean sediment in the market is at least 1 kg. It is inconvenient to use in.

The present invention has been made in view of the fact that the shelf life of biological red bean curds used as various food ingredients is very short and is inconvenient for general consumers to make at home, and has a long shelf life and can be easily used in homes. According to the present invention, by drying or freeze-drying the biological red bean paste under specific conditions, and grinding to prepare the red bean paste powder, the shelf life is extended from 3 months to 12 months or more on the basis of biological deposits, and at the same time, the storage and transportation is low. It aims to provide a product that is easy, can be easily supplied to a general household through a subpackage by weight, and can be easily used simply by adding a certain amount of moisture.

One aspect of the invention, the step of vacuum drying or freeze-drying the red bean sediment in the biological state to obtain a red bean sediment dried; And pulverizing the dried product to obtain a red bean sediment powder.

In one embodiment of the invention,

a) maintaining the temperature of the biological red bean paste at −40 to 0 ° C. for 8 to 12 hours after the start of drying;

b) maintaining the temperature of the red bean paste after step a) at 0 to 60 ° C. for 8 to 12 hours to obtain adzuki bean dried product; And

c) providing a method for producing red bean paste powder comprising the step of grinding the red bean paste dried product of step b).

Another aspect of the present invention is to provide a method for preparing red bean paste powder by grinding after vacuum or freeze drying while adjusting the temperature of the biological bean paste in three or more steps.

In one embodiment of the invention,

a) maintaining the temperature of the biological red bean sediment below zero;

b) maintaining the product temperature of the red bean paste after step a) at 0 to 60 ° C;

c) maintaining the product temperature of the dried red bean paste after step b) to obtain a red bean paste dried product; And

d) provides a method for producing red bean paste powder comprising the step of grinding the red bean paste dried product of step c).

Specifically, a) maintaining the temperature of the biological red bean paste at -40 to 0 ℃ for 8 to 12 hours after the start of drying;

b) maintaining the temperature of the red bean paste after step a) at 0 to 60 ° C. for 5 to 12 hours;

c) maintaining the temperature of the red bean paste after step b) at 20 to 50 ° C. for 3 to 6 hours to obtain adzuki bean dried product; And

d) provides a method for producing red bean paste powder comprising the step of grinding the red bean paste dried product of step c).

The grinding step includes a first or second grinding step.

In another aspect of the present invention, a vacuum dried or lyophilized, ground milled red bean flour powder is provided. Specifically, the red bean paste powder is 20 to 80% by weight of red beans, preferably 30 to 70% by weight, and 80 to 20% by weight, preferably 70 to 30% by weight of sugars selected from sugar, syrup, honey or mixtures thereof. Include.

The red bean paste powder according to the present invention preferably has a water content of 1 to 10%, a particle size of 10 to 60 mesh, and a hardness of 3,000 to 50,000 g / cm ² .

In another aspect of the present invention, there is provided a product comprising red bean paste powder according to the present invention.

The present invention has the effect of providing a method for producing red bean paste powder which can increase the stability of the red bean paste powder as a final product while drying the red bean paste within a short time. In addition, the red bean sediment powder obtained according to the present invention has a longer shelf life, easier storage and transportation than biological red bean sediment due to low water content, and is easy to be supplied to industrial as well as general households through small-package by weight, Just adding moisture has the effect of providing a product that can be easily used.

Since red bean paste is usually added with sugar, it has a high sugar content unlike red bean powder or red bean extract which does not contain sugar. Therefore, the quality of the red bean sediment powder, which is the final product, depends greatly on the properties of the dried product according to the drying process conditions and the degree of grinding in the subsequent grinding process, rather than the manufacturing process of the red bean sediment itself.

The present invention is characterized by a method of manufacturing red bean paste powder by drying and grinding red bean paste by freeze drying or vacuum drying. It is almost impossible to dry the red bean paste with a sugar content of 40 to 70 Brix by the spray drying method. In the case of adzuki bean sediment, since the inner adzuki grain maintains its shape, the spray drying method does not spray the nozzle. On the other hand, in the case of drying the red bean sediment by hot air drying, since the heat is directly transmitted to the red bean sediment itself in the form of the dry, there is a disadvantage that the dry matter is severely damaged by heat, and the moisture of the dry matter is about 10% high. However, the freeze-drying or vacuum drying method is excellent in color and taste of the dried product because the product temperature of the red bean paste is dried in a vacuum while maintaining a low temperature state, and the obtained dried product has no bitter taste and excellent recoverability.

Therefore, it is important to set the conditions in the drying process, in particular the drying conditions and the grinding conditions, so that the dry powder can be dried to restore the taste, aroma, etc. of the biological red bean paste.

Preparation of Red Bean Powder

Method for producing red bean sediment powder according to the present invention comprises the steps of obtaining a red bean sediment dried by freeze drying or vacuum drying the red bean sediment in a biological state; And pulverizing the dried material to obtain adzuki bean powder.

The red bean paste of the present invention can be dried by any method of freeze drying or vacuum drying, and is preferably dried by vacuum drying. For freeze drying, the red bean paste before drying is frozen below -20 ° C, and the frozen red bean paste is dried using a vacuum / freeze tube. The freeze drying method may be more preferable in terms of the resilience of the dried product, but in the case of a solid product yield of 50% or more in the dried product, such as adzuki bean paste, when the solid is subsequently pulverized to produce adzuki bean powder, vacuum drying and freeze drying method Doesn't make much difference in terms of its effectiveness. In the case of freeze drying, the temperature can be dried by lowering the temperature of about 10 ° C. rather than vacuum drying.

In one embodiment of the invention,

a) maintaining the temperature of the biological red bean paste at −40 to 0 ° C. for 8 to 12 hours after the start of drying;

b) maintaining the temperature of the red bean paste after step a) at 0 to 60 ° C. for 8 to 12 hours to obtain adzuki bean dried product; And

c) providing a method for producing red bean paste powder comprising the step of grinding the red bean paste dried product of step b).

Another aspect of the present invention is to provide a method for preparing red bean paste powder by grinding after vacuum or freeze drying while adjusting the temperature of the biological bean paste in three or more steps.

In one embodiment of the invention,

a) maintaining the temperature of the biological red bean sediment below zero;

b) maintaining the product temperature of the red bean paste after step a) at 0 to 60 ° C;

c) maintaining the temperature of the dried red bean paste after step b) at 20 to 50 ° C. to obtain a stabilized bean paste dried product; And

d) provides a method for producing red bean paste powder comprising the step of grinding the red bean paste dried product of step c).

In one preferred embodiment,

a) maintaining the temperature of the biological red bean paste at −40 to 0 ° C. for 8 to 12 hours after the start of drying;

b) maintaining the temperature of the red bean paste after step a) at 0 to 60 ° C. for 5 to 12 hours;

c) maintaining the temperature of the red bean paste after step b) at 20 to 50 ° C. for 3 to 6 hours to obtain adzuki bean dried product; And

d) provides a method for producing red bean paste powder comprising the step of grinding the red bean paste dried product of step c).

In another preferred embodiment,

a) maintaining the temperature of the biological red bean paste at −40 to 0 ° C. for 9 to 11 hours after the start of drying;

b) maintaining the temperature of the red bean paste after step a) at 0 to 60 ° C. for 9 to 11 hours;

c) maintaining the temperature of the red bean paste after step b) at 20 to 50 ° C. for 3 to 5 hours to obtain adzuki bean dried product; And

d) provides a method for producing red bean paste powder comprising the step of grinding the red bean paste dried product of step c).

In the present invention, the stabilization of the red bean paste dried refers to a state in which the stabilization of durability of the interior of the building due to a decrease in temperature from high temperature to medium temperature, that is, moisture, hardness, and the like.

The red bean paste powder obtained according to the preparation method of the red bean paste powder according to the present invention has a water content of 1 to 10%, preferably 2 to 5%, a particle size of 10 to 60 mesh, and a hardness of 3,000 to 50,000 g /. It is preferred that it is cm ² .

Dried red bean paste

The drying process of the red bean sediment in accordance with the present invention is made by freeze drying or vacuum drying the red bean sediment in a biological state, but in the drying process to finely control the product temperature by subdividing the product temperature of the red bean sediment in two or more stages, more preferably three or more stages. Since the quality improvement and stabilization effect of the obtained product can be acquired, it is more preferable.

Drying process comprising a two-step product temperature control according to an embodiment of the present invention, a) maintaining the temperature of the red bean paste at -40 to 0 ℃ for 8 to 12 hours after the start of drying; And b) maintaining the temperature of the red bean paste after step a) at 0 to 60 ° C. for 8 to 12 hours.

Drying process comprising a three-step product temperature control according to an embodiment of the present invention, a) maintaining the product temperature of the red bean sediment below zero; b) maintaining the product temperature of the red bean paste after step a) at 0 to 60 ° C; And c) maintaining the product temperature of the dried red bean paste after step b) at 20 to 50 ° C.

One embodiment of the drying process comprising a three-step temperature control, a) maintaining the temperature of the red bean paste at -40 to 0 ℃ for 8 to 12 hours after the start of drying; b) maintaining the temperature of the red bean paste after step a) at 0 to 60 ° C. for 5 to 12 hours; And c) maintaining the product temperature of the red bean paste after step b) at 20 to 50 ° C. for 3 to 6 hours.

Another embodiment of the drying process comprising a three-step temperature control, a) maintaining the temperature of the red bean paste at -40 to 0 ℃ for 9 to 11 hours after the start of drying; b) maintaining the temperature of the red bean paste after step a) at 0 to 60 ° C. for 9 to 11 hours; And c) maintaining the temperature of the red bean paste after 20 b at 20 to 50 ° C. for 3 to 5 hours.

In the drying process according to the invention, it is also possible to adjust the product temperature in various stages within a range that satisfies the conditions as described above.

During the first stage of drying, for example, 8 to 12 hours after the start of drying, the freezing of the red bean sediment through decompression occurs, so that the temperature of the biological sediment drops to below zero and then maintains the temperature of below zero. Even if it does not affect the product temperature in a product significantly. In the first drying step, at least 90% of the moisture contained in the red bean paste is evaporated.

In the second step of drying subsequent to the first step, the product temperature of the red bean paste is raised to be dried, but it is necessary to adjust the supply temperature so that the product temperature does not rise above 60 ° C. When the product temperature exceeds 60 ℃ red bean sediment is exposed to high temperature, brown change of red bean sediment may occur and hardness may be increased.

Optionally, a further final drying step may be included, in which the feed temperature is lowered to bring the product temperature to 20-50 ° C. to stabilize the dried red bean paste in order to increase the stability of the product.

In the drying process, the higher the temperature supplied to the product temperature of the initial biological red bean paste, the shorter the drying time, but the higher the temperature is applied to the red bean paste, so the quality of the red bean paste powder is lowered. In addition, there is a problem that the hardness of the dry matter is not pulverized in the grinding process, the breakage of the grinding net occurs. On the contrary, if the temperature supplied to the product temperature of the initial organism is too low, the quality of the red bean paste powder is improved, but the time required for drying becomes long, and thus there is a problem that the drying is not completed even after drying for 24 hours. Here, 'temperature' refers to the internal temperature of the adzuki beans in the vacuum / freeze tube, 'supply temperature' refers to the temperature supplied to the inside from the outside of the vacuum / freeze tube, and 'temperature applied to the red beans deposit' refers to the temperature supplied from the outside Means the temperature delivered to the red bean paste in the internal vacuum / freezing state, respectively.

According to the present invention, in order to properly control the temperature of the red bean paste, the supply temperature of the vacuum dryer may be adjusted. Specifically, the supply temperature is set to a high temperature (30 ~ 60 ℃) for 15 hours from the start of drying, the supply temperature is adjusted to 40 ~ 60 ℃ for 15 to 20 hours after the start of drying. In addition, after 20 hours after the start of drying can be adjusted to 60 ~ 30 ℃ supply temperature to increase the stability of the red bean paste powder.

According to the present invention, since the water content of the red bean sediment is reduced within a short time, the productivity of the red bean sediment powder as a final product can be increased.

Grinding Red Beans

The red bean paste powder according to the present invention is a powder having a particle size of 10 ~ 60 mesh. When the particle size of the red bean powder is 60 mesh, the particle is too finely divided so that water is absorbed quickly from the surrounding air.In the case of particles that are not able to pass 10 mesh, the crystallized particles do not absorb enough moisture The powder may be hard and may cause foreign body sensations or injuries during eating.

In one embodiment of the present invention, the red bean paste powder having the particle size may be obtained through one or more grinding steps. Preferably it is prepared by two stage grinding.

In the two-stage grinding, the first grinding is coarse grinding to produce a pulverized product having particles having a particle size of two meshes and four meshes. A machine such as a roll mill may be used for the first milling, and the rotational speed of the roll mill may be 10 to 200 rpm.

The second milling step is to further grind the coarsely ground powder to prepare a mill having a particle size of 10 mesh to 60 mesh. In the second milling step, a mill such as a pin mill may be used, and in the case of a pin mill, a perforated network diameter of about 1 mm / 200 rpm may be used.

Red Bean Powder

In another aspect of the present invention, there is provided red bean paste powder obtained by the production method of the present invention. Specifically, the dry powder may be a vacuum or freeze-dried powder, 20 to 80% by weight of red beans, preferably 30 to 70% by weight, and 80 to 20% by weight of sugars selected from sugar, syrup, honey or mixtures thereof. And preferably 70 to 30% by weight.

The dry powder may further include starch, refined salt, glucose, sorbitol, dextrin, wheat flour, rice flour, and the like, and the content thereof is 1 to 30 parts by weight, preferably 1 to 20 parts by weight, based on 100 parts by weight of the red bean paste powder. It can be easily determined by those skilled in the art within the scope of a negative.

In one embodiment of the present invention, red bean paste powder comprising 30 to 70% by weight of red beans, 30 to 60% by weight of sugar, 1 to 10% by weight of starch syrup, 1 to 5% by weight of starch, and 1 to 5% by weight of refined salt is provided. do.

The red bean paste powder according to the present invention has a water content of 1 to 10%, preferably 2 to 5%, a particle size of 10 to 60 mesh, and a hardness of 3,000 to 50,000 g / cm ² .

Biological red bean paste and manufacturing method

Biological red bean sediment which is a raw material of red bean sediment powder according to the present invention is composed of 20 to 80% by weight of red beans and 80 to 20% by weight of sugars selected from sugar, syrup, honey or mixtures thereof. 1 to 30 parts by weight, preferably 1 to 20 parts by weight of one or more components selected from sorbitol, dextrin, starch, flour, rice flour and refined salt, are obtained by steaming.

Biological red bean paste according to the present invention is generally prepared according to known methods. That is, after selecting and washing the red beans, they are soaked for a certain period of time, and then, water is prepared through the process of increasing the weight, grinding, water change, and dehydration, and sugar, syrup, honey, and sugars selected from the mixture, optionally glucose and sorbitol. Biological red bean sediment is prepared by adding and concentrating one or more additional raw materials selected from dextrin, starch, flour, rice flour and refined salt.

More specifically, the red bean paste is prepared according to the generally known washing, steaming, and simmering processes as shown in FIG. 1. Specifically, the first steaming step of steaming for 30 to 90 minutes at 80 ~ 100 ℃ by adding water to the washed red beans, the second steaming process to steam for 30 to 90 minutes at 100 ~ 120 ℃ after the removal of the shovel, and water content It includes the cultivation process to cultivate until this 20 to 40%. At this time, the red bean raw material consisting of 20 to 80% by weight of red beans and 80 to 20% by weight of sugars selected from sugar, syrup, honey and mixtures thereof, optionally selected from glucose, sorbitol, dextrin, starch, flour, rice flour, refined salt The red bean paste is prepared by mixing 1 to 30 parts by weight of one or more additional raw materials based on the weight of the red bean raw material.

The sweetness of the prepared red bean paste has an average of 40 to 70 brix.

Restoration of red bean paste

Another aspect of the present invention is to provide a red bean sediment obtained by adding water to the red bean sediment powder according to the present invention. The content of water used for red bean sediment recovery is 10 to 60% by weight, preferably 20 to 40% by weight, based on the weight of the red bean sediment powder, and the red bean sediment may be restored by adding water to the red bean sediment powder and mixing the mixture. The temperature of the water in the above is 4 ℃ or more, preferably room temperature or more.

Use of red bean paste powder

Another aspect of the present invention is to provide a product comprising red bean paste powder according to the present invention. The red bean sediment powder of the present invention is used as a confectionery or baking material, red bean bread, sweet red bean porridge, nutritious gang, glutinous rice cake, crucian carp, walnut confectionery, red barley bread, steamed bread, donuts, red bean drinks, red bean iced water, and the like.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are intended to illustrate the present invention but are not intended to limit the scope of the present invention in any way.

Example

Wash the red beans according to the process disclosed in Figure 1, add water to the washed red beans first steamed at 80 ℃ for 60 minutes, and add the appropriate amount of sugar, starch syrup, starch, and refined salt for 2 minutes at 100 ℃ After steaming, it was boiled to obtain biological red bean paste.

The obtained biored bean paste was subdivided into an appropriate amount in a vacuum dryer (Programmable Freeze Dryer / Model No. PVTFDIOR), followed by panning, vacuum drying, decanting, primary pulverization and secondary pulverization, followed by selective packing. The manufacturing process of red bean paste powder is schematically illustrated in FIG. 2. In the following Examples and Comparative Examples, the optimum drying conditions were tested by adjusting the temperature and time during the drying process. The pressure in each example and the comparative example was fixed at 0.5torr.

Comparative Example 1

The supply temperature of the vacuum dryer was adjusted for 24 hours by the time elapsed after the start of drying as shown in Table 1 below, while drying the red bean paste powder, the product temperature was measured, and the drying degree of the dried product was measured after 24 hours.

The hardness of the vacuum dried product was measured by a texture analyzer (Texture Analyser: Stable micro system / UK). Hardness is measured based on the force applied during the compression, the unit is expressed as the weight (g) applied per unit area (cm ² ). Therefore, when the hardness value is high, it means hard properties, which means that a lot of force is required when pressing the dry matter.

[Table 1]

Elapsed time (hrs) 0 ~ 1 1 to 10 10 to 15 15-20 20 to 24 Supply temperature (℃) 20 20 ~ 30 30 to 40 40-50 50 Temperature (℃) 16 -16 ~ -8 -4 to -2 10 to 15 20 ~ 30 Input biomass (㎏) 10.0 Drying amount (㎏) 6.5 Hardness (g / cm ² ) 8,329.4

As shown in Table 1, when the initial supply temperature was started at a low temperature, it was found that drying of about 1 kg, which is about 20% of the dry weight, did not occur. In other words, if the initial supply temperature is too low, the quality of the product is improved, but the drying is not enough after 24 hours. For 2 to 12 hours, it can be seen that self-freezing occurs through decompression, and the temperature is kept below freezing.

Comparative Example 2

The supply temperature of the vacuum dryer was adjusted for 24 hours as shown in Table 2, followed by drying, and the temperature was measured and after 24 hours, the drying degree of the dried product was measured.

[Table 2]

Elapsed time (hrs) 0 ~ 1 1 to 10 10 to 15 15-20 20 to 24 Supply temperature (℃) 20 40-50 50 to 60 60 to 70 50 Temperature (℃) 16 -5 to -3 18-30 40-50 55 Input biomass (㎏) 10.0 Drying amount (㎏) 5.3 Hardness (g / cm ² ) 34,219.7

As shown in Table 2, when the initial supply temperature is a high temperature of 40 to 50 ℃, the added organisms were sufficiently dried after 24 hours, but the color and color of the red bean paste powder after drying is increased by increasing the temperature and time that the biological red bean paste is directly exposed to high temperature Browned, the hardness increased. Increased hardness caused problems in grinding.

Example 1

While adjusting the supply temperature of the vacuum dryer for 24 hours and drying as shown in Table 3 below, the temperature of the product was measured, and after 24 hours, the degree of drying of the dried product was measured.

[Table 3]

Claim step - a) 9 hours b) 10 hours c) 4 hours Elapsed time (hrs) 0 ~ 1 1 to 10 10 to 15 15-20 20 to 24 Supply temperature (℃) 20 30 to 40 40-50 50 to 60 40 Temperature (℃) 16 -16 ~ -6 10 to 15 30 to 50 43 Input biomass (㎏) 10.5 Drying amount (㎏) 5.8 Hardness (g / cm ² ) 27,653.8

In the case of the initial supply temperature was maintained at a higher temperature than in Table 1, after the middle period was dried for 24 hours by reducing the stable heat supply and the late heat supply.

Example 2

The supply temperature of the vacuum dryer was adjusted for 24 hours and dried as shown in Table 4 below, and the temperature of the product was measured, and the drying degree of the dried product was measured after 24 hours.

[Table 4]

Claim step - a) 9 hours b) 10 hours c) 4 hours Elapsed time (hrs) 0 ~ 1 1 to 10 10 to 15 15-20 20 to 24 Supply temperature (℃) 30 30-60 60 50-40 30 Temperature (℃) 16 -10 ~ -1 20-40 40 to 45 32 Input biomass (㎏) 10 Drying amount (㎏) 5.6 Hardness (g / cm ² ) 24,892.4

The feed temperature input to the dryer was started at the initial high temperature of the drying, and maintained at a high temperature after mid-drying, and then dried while adjusting to a medium temperature in the late drying.

Example 3

In Example 2, the red bean sediment powder was prepared through two-step grinding with dried red bean sediment.

100 kg of dried red bean paste of Example 2 was coarsely ground while continuously passing for 1 to 10 minutes at a grinding speed of 10 to 200 rpm in a roll mill. Particles having a particle size passing through two meshes and covering four meshes were obtained through the first milling.

The pulverized large particles were pulverized for 1 to 30 minutes at 100 to 500 rpm using a pin mill (pore diameter 1 mm). The second milled red bean paste powder was passed through 10 meshes using 10 meshes and 60 mesh vibrators in duplicate to obtain particles remaining in 60 meshes.

Test Example: Comparison of properties of biological red bean paste and red bean paste recovered after drying

The physical properties of sugar, moisture, color, and viscosity were measured for biological red bean paste and restored red bean paste. 1kg of water at room temperature was added to 3kg of red bean sediment powder which was dried according to Example 2 and ground according to Example 3, followed by mixing for 5 minutes to obtain a restored red bean sediment. The biological red bean paste was 5 kg before drying.

Test Example 1. Measurement of Sugar

The sugar content of biological red bean paste and recovered red bean paste was measured using a 3T sugar meter (3T Brix meter, ATAGO / Japan) and the results are shown in Table 5 below. As shown in Table 5, the sweetness of the biological and restored red bean paste was almost similar.

[Table 5] Sugar content of biological red beans and restored red beans

Item Brix Biological red bean paste 55.3 Restored Red Bean Paste 55.5

Test Example 2 Moisture Measurement

Using a Sartorius MA30 (Japan) instrument, 4.5 g of biological red bean paste and restored red bean paste were placed in a sample dish, and dried at a temperature of 125 ° C. for 20 minutes to measure moisture content. In the case of red bean paste powder, 3.5 g of the powder was dried at a temperature of 125 ° C. for 10 minutes to measure moisture content. The average value of the moisture content measured over 10 times is shown in Table 6. It can be seen that there is no significant difference in the actual water difference between the bio and red bean paste.

Table 6 Moisture of biological red bean paste and restored red bean paste

Item Measurement weight (g) moisture(%) Biological red bean paste 4.3 36.7 Restored Red Bean Paste 4.1 35.6 Red Bean Powder 3.3 3.3

Test Example 3 Color Measurement

Brightness, redness, and yellowness of biological red bean paste and restored red bean paste were measured ten times using a colorimeter, and the average values are shown in Table 7.

The brightness of restored red bean paste was slightly higher than that of biological red bean paste. This is because in the case of biological red bean sediment, all the red beans are filled inside each sediment, but in the case of the dry powder, the red beans are all powdered as they go through the grinding process after drying, so the overall color comes out. For the same reason, the red and yellow color of the restored red bean paste were slightly higher than the biological red bean paste. The overall recovery of the red bean paste showed slight turbidity, but it did not affect the product quality.

[Table 7] Color Difference between Bio Red Beans and Restored Red Beans

Item L (brightness) a (red) b (yellow) Biological red bean paste 16.38 5.55 4.33 Restored Red Bean Paste 20.89 7.04 5.66

L represents the lightness of adzuki bean paste, a represents the red color of adzuki bean paste, and b represents yellow color.

Test Example 4 Viscosity Measurement

Using a texture analyzer (Texture Analyser, Stable micro system / UK) 10 times the viscosity and adhesion of the biological and restoring red bean sediment was measured and the average value is shown in Table 8.

The viscosity of biological and restored red bean paste was similar, but the recovered red bean paste was about three times higher in adhesion. This is thought to be because all the starch inside the red bean paste was eluted during drying and grinding the red bean paste. The adhesion improves the viscosity of the restored red bean paste and increases the cohesion inside the red bean paste and facilitates filling in the product when used as a baking material.

[Table 8] Viscosity of biological red beans and restored red beans

Item Viscosity (g) Adhesion (g) Biological red bean paste 1278.6 511.5 Restored Red Bean Paste 1281.5 1416

Test Example 5 Sensory Evaluation of Biological Red Bean Sediment and Restored Red Bean Sediment

Sensory evaluation was performed on biological red bean paste and recovered red bean paste. The dried red bean paste dried according to Comparative Example and Example was added to water and mixed with the red bean paste powder obtained by grinding according to Example 3 to obtain a restored red bean paste. The average value of sweetness, flavor, appearance, and texture of the 50 persons was evaluated by the 5-point method, and the average values are shown in Table 9.

[Table 9] Sensory comparison of biological red bean paste and restored red bean paste

Item Biological red bean paste Comparative Example 1 Comparative Example 2 Example 1 Example 2 sweetness 5 4.7 3.7 4.5 4.9 zest 5 3.7 3.6 4.3 4.5 Appearance 5 2.6 3.6 3.9 4.3 Texture 5 3.4 3.3 4.0 4.1

The scoring criteria were as follows.

Same as biological red bean paste -------------------------------- 5

Very similar to the adzuki bean red bean paste ------------------------ 4

Similar to biological red bean paste ----------------------------- 3

Slightly different from biological red bean paste --------------------------- 2

Very different from biological adzuki bean paste --------------------------- 1

As shown in Table 9, when the red bean paste powder dried according to Examples 1 and 2 was restored, the sensory test results were very similar to those of biological red bean paste.

Test Example 6. Comparison of Nutritional Components

The nutritional components of the biological red bean paste and red bean paste powder were measured and shown in Table 10. As shown in Table 10, the nutritional component of the dried and pulverized red bean flour was not significantly different from the biological red bean paste.

[Table 10] Comparison of Nutritional Components of Biological Red Beans and Powdered Red Beans

Item Biological red bean paste Red Bean Powder calorie 249.0 Kcal / 100g 250.0 Kcal / 100g carbohydrate 56.4g / 100g 54.1g / 100g sugars 16.781mg / 100g 14.5mg / 100g protein 6.1g / 100g 6.0g / 100g Fat 0.1g / 100g 0.1g / 100g salt 116.3mg / 100g 118.2mg / 100g

Taken together, the results showed that there were no significant differences between the biological red bean paste and the red bean paste restored after drying in the sugar, moisture, color, and viscosity, which are important properties of the red bean paste powder. Very similar results were obtained with red bean paste. Therefore, the red bean sediment powder according to the present invention can be restored almost the same as biological red bean sediment, but can be distributed for a long time compared to the biological red bean sediment, and is easy to handle, store, transport, and use, and can be mass produced in an industrial site and a small amount at home. It is an excellent material to replace biological red bean paste in production.

1 is a process diagram schematically showing a manufacturing process of red bean paste.

Figure 2 is a process diagram schematically showing a specific example of the manufacturing process of red bean paste powder.

Claims (10)

delete a) maintaining the temperature of the biological red bean paste at −40 to 0 ° C. for 8 to 12 hours after the start of freeze drying or vacuum drying; b) maintaining the temperature of the red bean paste after step a) at 0 to 60 ° C. for 8 to 12 hours to obtain adzuki bean dried product; And c) a method of producing red bean paste powder comprising grinding the red bean paste dried product of step b). a) maintaining the temperature of the biological red bean paste at −40 to 0 ° C. for 8 to 12 hours after the start of freeze drying or vacuum drying; b) maintaining the temperature of the red bean paste after step a) at 0 to 60 ° C. for 5 to 12 hours; c) maintaining the temperature of the red bean paste after step b) at 20 to 50 ° C. for 3 to 6 hours to obtain adzuki bean dried product; And d) a method of producing red bean paste powder comprising the step of grinding the red bean paste dried product of step c). a) maintaining the temperature of the biological red bean paste at −40 to 0 ° C. for 9 to 11 hours after the start of freeze drying or vacuum drying; b) maintaining the temperature of the red bean paste after step a) at 0 to 60 ° C. for 9 to 11 hours; c) maintaining the temperature of the red bean paste after step b) at 20 to 50 ° C. for 3 to 5 hours to obtain adzuki bean dried product; And d) a method of producing red bean paste powder comprising the step of grinding the red bean paste dried product of step c). According to any one of claims 2 to 4, wherein the biological red bean paste is composed of 20 to 80% by weight of red beans and 100 parts by weight of the red bean raw material consisting of 80 to 20% by weight of sugars selected from sugar, syrup, honey or mixtures thereof. And 1 to 30 parts by weight of one or more components selected from glucose, sorbitol, dextrin, starch, flour, rice flour, and refined salts as an optional ingredient. Red bean paste powder prepared according to any one of claims 2 to 4. The red bean paste powder prepared according to any one of claims 2 to 4, wherein more than 20% to 80% by weight of red beans and more than 20% to 80% by weight of sugars selected from sugar, syrup, honey or mixtures thereof. Red beans powder containing less than%. The red bean paste powder according to claim 7, wherein the hardness is 1 to 10%, the particle size is 10 to 60 mesh, and the hardness is 3,000 to 50,000 g / cm ² based on the force applied during the pressing. Red bean paste obtained by adding water to the bean paste powder according to claim 6. A product comprising red bean paste powder prepared according to any one of claims 2 to 4.

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