Method for producing adzuki bean ice cream

Abstract

To provide a method for producing processed Adzuki bean food for reliably producing processed Adzuki bean food in a good condition without including corn starch in the processed Adzuki bean food which usually contains corn starch as thickener, and to provide the processed Adzuki bean food.MEANS FOR SOLVING THE PROBLEM: A method for producing processed Adzuki bean food performs: a well boiling step of Adzuki beans; a containing liquid adding step for adding liquid containing airflow-pulverized Adzuki bean powder, which is obtained by adding airflow-pulverized Adzuki bean powder of raw Adzuki beans to water, to the well boiled Adzuki beans; and an airflow pulverized Adzuki bean powder gelatinization step for heating the well boiled Adzuki beans to which airflow-pulverized Adzuki bean powder-containing liquid has been added and making airflow-pulverized Adzuki bean powder gelatinous.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a processed adzuki bean food and the processed adzuki bean food. [Background technology]

[0002] Many azuki bean processed foods have been produced for a long time. Azuki beans (Vigna angularis) are known and used as an ingredient in foods such as shiruko (sweet red bean soup), zenzai (sweet red bean paste), and anko (sweet red bean paste) used in Japanese sweets. Furthermore, in the manufacturing process of processed foods that use adzuki beans as a food ingredient, a small amount of cornstarch is often used as a thickener.

[0003] Cornstarch is starch refined from corn and contains almost no corn protein, so it is said that even if you have a food allergy to corn, it will not cause allergic reactions. However, this does not mean that it will not cause allergies at all. In addition, genetically modified corn has become more prevalent in recent years. It is likely that there are quite a few consumers who avoid such genetically modified corn.

[0004] The applicant of the present application has proposed the following invention, which utilizes adzuki bean powder obtained by pulverizing raw adzuki beans using an airflow pulverizer. Japanese Patent Application Laid-Open No. 2014-226083 (Patent Document 1) proposes an air-ground azuki bean food product comprising air-ground azuki bean powder obtained by grinding raw azuki beans in an air-flow grinder to a maximum particle size of 500 μm or less and an average particle size of 50 μm or less, sugars, and water, and which is heated, wherein the air-ground azuki bean powder accounts for 5 to 20% by weight of the total weight of the azuki bean food product, and the azuki bean food product has become a paste-like product due to gelatinization of the starch contained in the air-ground azuki bean powder.

[0005] Japanese Patent Application Laid-Open No. 2013-132261 (Patent Document 2) discloses the following: (Claim 1) A method for producing an azuki bean beverage, comprising: a grinding step of grinding raw azuki beans using an air flow grinder to obtain ground azuki bean powder with a maximum particle size of 840 μm or less and an average particle size of 50 μm or less; a heating step of adding water to the ground azuki bean powder and heating it to obtain a boiled azuki bean liquid; a filling step of filling and sealing a container with the boiled azuki bean liquid to obtain an azuki bean liquid-filled container; and a heat sterilization step of heat sterilizing the azuki bean liquid-filled container. (Claim 2) 2. The method for producing an adzuki bean beverage according to claim 1, wherein sugar is added during heating in the heating step. (Claim 3) 3. The method for producing an adzuki bean beverage according to claim 1, wherein raw adzuki beans are boiled to prepare boiled adzuki beans, and the boiled adzuki beans are added together with the adzuki bean boiling liquid in the filling step. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent Publication No. 2014-226083 [Patent Document 2] Patent Publication No. 2013-132261 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention provides a method for producing an azuki bean processed food, which can reliably produce an azuki bean processed food in good condition without containing corn starch, which is usually contained as a thickener, and the azuki bean processed food. [Means for solving the problem]

[0008] The above objectives are achieved by the following: (1) A method for producing processed azuki bean foods, which includes a step of boiling azuki beans, a step of adding a liquid containing air-crushed azuki bean powder to the boiled azuki beans, the liquid being prepared by adding air-crushed azuki bean powder made from raw azuki beans to water, and a step of gelatinizing the air-crushed azuki bean powder by heating the boiled azuki beans to which the liquid containing air-crushed azuki bean powder has been added, thereby gelatinizing the air-crushed azuki bean powder.

[0009] (2) A method for producing the azuki bean processed food described in (1) above, in which, after the cooking step, a cooking liquid draining step is performed in which the cooking liquid is drained, and a boiling down step is performed in which water and sugar are added to the boiled azuki beans from which the cooking liquid has been drained and the beans are heated, and a liquid adding step is performed in which a liquid containing air-ground azuki bean powder prepared by adding air-ground azuki bean powder made from raw azuki beans to water is added to the boiled azuki beans after the boiling down step. (3) A method for producing an azuki bean processed food according to (1) or (2) above, which comprises, after the air-flow crushed azuki bean powder gelatinization step, a cooling step of cooling the heated azuki bean-containing liquid, and, after the cooling step, a cooling and solidifying step of pouring the cooled heated azuki bean-containing liquid into a frozen dessert mold and then cooling and solidifying it. (4) A method for producing a processed adzuki bean food according to (1) or (2) above, wherein the liquid-containing adding step includes adding a powder of azuki beans air-pulverized in a raw state and salt to water.

[0010] (5) A method for producing a processed adzuki bean food according to (1) or (2) above, wherein the liquid-containing adding step includes adding a powder of azuki beans air-pulverized in a raw state and starch syrup to water. (6) The method for producing a processed red bean food according to (1) or (2) above, wherein a salt addition step of adding salt is carried out after the air-pulverized red bean powder gelatinization step. (7) The method for producing a processed adzuki bean food according to (1) or (2) above, wherein the air-pulverized adzuki bean powder made from raw adzuki beans has an average particle size of 20 to 100 μm. (8) The method for producing a processed azuki bean food according to (1) or (2) above, wherein the content of the air-pulverized azuki bean powder in the processed azuki bean food is 0.05 to 3% by weight. (9) A method for producing an azuki bean processed food according to (1) or (2) above, in which the azuki bean processed food is given viscosity by gelatinized air-ground azuki bean powder and does not contain any thickener other than the gelatinized air-ground azuki bean powder.

[0011] The above objectives are also achieved by the following: (10) An azuki bean processed food containing at least azuki beans and water, the azuki bean processed food comprising a heated product of air-grinded azuki bean powder made from raw azuki beans having an average particle size of 20 to 100 μm and a starch-gelatinized air-grinded azuki bean powder in which the starch in the azuki bean components has been gelatinized, the content of the starch-gelatinized air-grinded azuki bean powder in the azuki bean processed food being 0.05 to 3 wt % of the total weight of the azuki bean processed food, the azuki bean processed food being given viscosity by the starch-gelatinized air-grinded azuki bean powder, and the azuki bean processed food being free of corn starch. [Effects of the Invention]

[0012] The method for producing the processed azuki bean food of the present invention comprises a step of boiling azuki beans, a step of adding a liquid containing air-crushed azuki bean powder prepared by adding air-crushed azuki bean powder made from raw azuki beans to water to the boiled azuki beans, and a step of gelatinizing the air-crushed azuki bean powder by heating the boiled azuki beans to which the liquid containing air-crushed azuki bean powder has been added, thereby gelatinizing the air-crushed azuki bean powder.

[0013] Therefore, by adding a liquid containing air-pulverized azuki bean powder without adding corn starch and then heating it, it is possible to reliably produce an azuki bean processed food that contains an appropriate amount of starch-gelatinized air-pulverized azuki bean powder, has the desired viscosity for the azuki bean processed food, melts better in the mouth than corn starch, and has a good azuki bean flavor. DETAILED DESCRIPTION OF THE INVENTION

[0014] The method for producing the processed adzuki bean food of the present invention will now be described. The method for producing the processed azuki bean food of the present invention comprises a step of boiling azuki beans, a step of adding a liquid containing air-crushed azuki bean powder prepared by adding air-crushed azuki bean powder made from raw azuki beans to water to the boiled azuki beans, and a step of gelatinizing the air-crushed azuki bean powder by heating the boiled azuki beans to which the liquid containing air-crushed azuki bean powder has been added, thereby gelatinizing the air-crushed azuki bean powder. In the method for producing the processed adzuki bean food of the present invention, first, the raw materials of adzuki beans, water, azuki bean powder obtained by air-grinding raw adzuki beans, and, if necessary, sugar, salt, corn syrup, etc. are prepared.

[0015] For example, in the case of frozen dessert foods, specifically frozen desserts using azuki beans as a food ingredient, the food ingredients used are azuki beans, sugar, and salt. Furthermore, in the case of fluid foods, such as fluid foods using azuki beans (shiruko, zenzai), the food ingredients used are azuki beans, sugar, and salt. Furthermore, in the case of azuki bean-related foods, such as boiled azuki beans and mizu yokan, the food ingredients used are azuki beans, sugar, salt, and agar (mizu yokan). Furthermore, in the case of filling materials for encased foods, the food ingredients used are azuki beans, sugar, and salt.

[0016] The processed azuki bean food of the present invention preferably contains as a thickener the starch-gelatinized air-pulverized azuki bean powder described below, but does not contain cereal starches including corn starch, potato starches, vegetable starches, legume starches other than azuki beans, or thickening stabilizers including thickening polysaccharides.Furthermore, the processed azuki bean food of the present invention preferably contains only the starch-gelatinized air-pulverized azuki bean powder as a thickener, and does not contain any other thickeners. The sugars used in the present invention include granulated sugar, white sugar, brown sugar, cane sugar, and sugar beet sugar.

[0017] The air-pulverized azuki bean powder used in the present invention is preferably air-pulverized azuki bean powder made from raw azuki beans with an average particle size of 20 to 100 μm. Dried azuki beans are usually used as the azuki beans used in the production of air-milled azuki bean powder. The azuki beans used as the raw material for air-milled raw azuki bean powder are unheated raw azuki beans that have been appropriately selected after harvesting. For the convenience of air-milling, dried raw azuki beans are used. These dried raw azuki beans are azuki beans that have been harvested, washed, and then naturally dried or air-dried to reduce the moisture content to 10 to 20% without softening them by hydration. Note that raw azuki beans also include azuki beans whose surface has been sterilized by steam or roasting.

[0018] Typically, raw azuki beans are first steamed and then wet-ground or ground using a grinder or other device until they are soft enough to be milled. However, in the present invention, raw azuki beans are ground using an airflow mill. The azuki beans are processed by airflow milling to produce airflow-ground azuki bean powder with a maximum particle size of 500 μm or less and an average particle size of 20 to 100 μm. The maximum particle size of the airflow-ground azuki bean powder is specified to be 500 μm or less, preferably 300 μm or less, taking into consideration the heat conduction rate in the heating step described below, the texture of the final azuki bean food product, and other factors, assuming the performance of the equipment. The average particle size of the airflow-ground azuki bean powder is specified to make it easier to determine the particle size distribution of the airflow-ground azuki bean powder produced by airflow milling, as well as the ease of dispersibility in water, the texture of the final azuki bean food product, and the state of the starch particles. Therefore, the average particle size is preferably 20 to 100 μm.

[0019] In this specification, the term "average particle size" refers to the particle size (cumulative average diameter) at 50% of the integrated value in the particle size distribution determined by the laser diffraction / scattering method using a laser diffraction / scattering particle size / particle size distribution measuring device.

[0020] Airflow milling is a milling method in which raw azuki beans, the raw material, are introduced into a vortex of airflow generated in the milling chamber of a milling device, and the raw beans collide with each other and break down, thereby gradually reducing the particle size of the raw azuki beans to a fine powder. Obviously, if hydrated and swollen azuki beans are introduced into an airflow mill, the wet beans will stick to the milling chamber of the device, making sufficient milling impossible. Therefore, in the case of airflow milling, the material to be milled (azuki beans) must be dried raw azuki beans that do not contain moisture. Steamed or dried azuki beans can be used.

[0021] As a result of the airflow milling, the pea-sized azuki beans of 3 to 6 mm before milling are milled into a powder. Examples of airflow mills for milling raw azuki beans include the jet mill disclosed in JP 2007-275849 A and the airflow mill disclosed in JP 2011-206621 A. In the case of the jet mill, compressed air or other gas is injected into the milling chamber of the device, generating an airflow vortex. In the case of the airflow mill, a rotating blade such as a fan is provided in the milling chamber, and the rotating blade, wall, blades, etc. generate an airflow vortex.

[0022] One advantage of the airflow milling method (airflow mill) is that the material to be milled (raw azuki beans) does not come into contact with the milling section inside the equipment. In normal milling using a cutting mill or other similar device, contact between the material to be milled and the milling blades or the walls of the equipment is unavoidable. However, with the airflow milling method, the material to be milled collides with itself as it is carried by the air current, so the contamination of materials other than the material to be milled is reduced compared to other milling methods.

[0023] The second advantage is that the particle size distribution of the pulverized product is relatively uniform. As will be described in detail in the Examples below, when comparing the particle size distributions of an airflow pulverizer and a cutting mill, the particle size distribution of the pulverized product using an airflow pulverizer is concentrated on the small particle size side, resulting in a distribution with little dispersion. Therefore, the use of an airflow pulverizer is preferable from the viewpoint of stabilizing the quality of the airflow-pulverized adzuki bean powder.

[0024] Sieving can be added to remove unground or oversized azuki bean fragments and to make the particle size of the air-ground azuki bean powder uniform after grinding. Here, the air-ground azuki bean powder is passed through a sieve with an appropriate opening size of 20 to 50 mesh. The sieve specifications used comply with JIS Z 8801-1 (2006). In this way, air-ground azuki bean powder can be obtained from raw azuki beans.

[0025] Red bean paste particles are formed when the beans are boiled, with protein enveloping the starch inside the beans. In red bean powder produced by air milling, each starch granule exists independently. Specifically, air milling destroys the structure of the beans, exposing the starch contained in the red bean paste particles. This prevents the formation of red bean paste particles, but when air milled red bean powder is mixed and dispersed in raw ingredients containing water, it undergoes gelatinization (gelatinization) when heated. This exposed red bean starch gelatinization (gelatinization) imparts viscosity to the raw ingredients. Furthermore, the pectin contained in the red beans is dispersed in the raw ingredients, which is thought to contribute to further viscosity. Furthermore, the average particle size of air milled red bean powder is 20 to 100 μm, resulting in a pleasant texture to the mouth.

[0026] The method for producing the azuki bean processed food of the present invention includes a step of boiling the azuki beans, which are the main ingredient of the azuki bean processed food to be produced; a step of adding a liquid containing air-crushed azuki bean powder, which is water to which air-crushed azuki bean powder of raw azuki beans has been added, to the boiled azuki beans; and a step of gelatinizing the air-crushed azuki bean powder, in which the boiled azuki beans to which the liquid containing air-crushed azuki bean powder has been added are heated to gelatinize the air-crushed azuki bean powder.

[0027] The adzuki beans used are usually dried adzuki beans. In the adzuki bean cooking step, dried adzuki beans and water are placed in a cooking pot and cooked for a predetermined time, for example, 30 minutes or more, specifically 30 to 60 minutes, at 100°C, and the resulting cooking liquid is then drained (astringent removal step). Water or hot water is then added back to the adzuki beans (moisturized adzuki beans) from which the cooking liquid has been drained, and the beans are again cooked for a predetermined time, for example, 10 to 60 minutes, at 100°C. After cooking is complete, the resulting cooking liquid is again drained. The astringent removal step may be omitted depending on the situation.

[0028] Depending on the type of processed azuki bean food being produced, a boiling process may then be carried out. In this boiling process, after the boiling process of the azuki beans is completed, water and sugar are added to the boiled azuki beans from which the cooking liquid has been drained, and the beans are heated at 100°C for a predetermined time, for example, 60 to 90 minutes.

[0029] Then, a liquid-containing step is carried out in which an air-ground azuki bean powder-containing liquid, prepared by adding air-ground azuki bean powder of raw azuki beans to water, is added to the boiled azuki beans after the boiling down step. The air-ground azuki bean powder-containing liquid is preferably prepared by adding, for example, 0.05 to 3.0% by weight of air-ground azuki bean powder to water. Although this varies depending on the azuki bean processed food being produced, the content of air-ground azuki bean powder in the azuki bean processed food is preferably 0.05 to 3% by weight, and more preferably 0.1 to 2% by weight.

[0030] Specifically, when the azuki bean processed food is an azuki bean ice confection, the content of the air-ground azuki bean powder is preferably 0.05 to 1 wt% of the total weight of the azuki bean processed food. When the azuki bean processed food is a liquid food such as zenzai, the content of the air-ground azuki bean powder is preferably 0.05 to 1.0 wt%. When the azuki bean processed food is red bean soup, the content of the air-ground azuki bean powder relative to the weight of the food ingredients excluding mochi is preferably 0.5 to 2 wt%. When the azuki bean processed food is boiled azuki beans, the content of the air-ground azuki bean powder is preferably 0.05 to 1.0 wt% of the total weight of the azuki bean processed food. When the azuki bean processed food is a filling for bean paste, the content of the air-ground azuki bean powder is preferably 0.3 to 2 wt%. Depending on the azuki bean processed food to be produced, salt, starch syrup, etc. may be added.

[0031] After the liquid-containing addition step, the boiled azuki beans to which the liquid containing air-pulverized azuki bean powder has been added are heated to gelatinize the air-pulverized azuki bean powder in an air-pulverized azuki bean powder gelatinization step. In the air-pulverized azuki bean powder gelatinization step, the boiled azuki beans to which the liquid containing air-pulverized azuki bean powder has been added are heated for a predetermined period of time (for example, until gelatinization occurs). Depending on the azuki bean processed food to be produced, a salt addition step of adding salt may be carried out after the air-pulverized azuki bean powder gelatinization step.

[0032] If the azuki bean processed food to be produced is an azuki bean ice cream, the air-pulverized azuki bean powder gelatinization process is followed by a cooling process in which the heated azuki bean-containing liquid is cooled, and after the cooling process, the cooled heated azuki bean-containing liquid is poured into a mold for forming a frozen dessert, followed by a cooling and solidifying process in which the cooled liquid is cooled and solidified using a refrigerant, and a process for removing the frozen dessert.

[0033] The processed bean food produced by the production method of the present invention is provided with viscosity by the gelatinized air-ground azuki bean powder, and preferably does not contain any thickener other than the gelatinized air-ground azuki bean powder.

[0034] Next, the processed adzuki bean food of the present invention will be described. The processed azuki bean food of the present invention is a processed azuki bean food containing at least azuki beans and water. The processed azuki bean food contains a heated product of the air-flow-ground azuki bean powder obtained by gelatinizing the starch in the azuki bean component described above, which has an average particle size of 20 to 100 μm, and a starch-gelatinized air-flow-ground azuki bean powder, and the content of the starch-gelatinized air-flow-ground azuki bean powder in the processed azuki bean food is 0.05 to 2 wt % of the total weight of the processed azuki bean food, and the processed azuki bean food is given viscosity by the starch-gelatinized air-flow-ground azuki bean powder, and does not contain corn starch.

[0035] For example, in the case of frozen dessert foods, specifically frozen desserts using azuki beans as a food ingredient, the food ingredients used are azuki beans, sugar, and salt. In the case of liquid foods, such as liquid foods using azuki beans (shiruko, zenzai), the food ingredients used are azuki beans, sugar, and salt. In the case of boiled azuki beans, the food ingredients used are azuki beans, sugar, and salt. In the case of mizu yokan, the food ingredients used are azuki beans, sugar, agar, and, if necessary, salt. In the case of filling materials for enrobed foods, the food ingredients used are azuki beans, sugar, and salt.

[0036] The processed bean food of the present invention preferably contains the starch-gelatinized air-pulverized azuki bean powder described below as a thickener, but does not contain cereal starches including corn starch, potato starches, vegetable starches, legume starches other than azuki beans, or thickening stabilizers including thickening polysaccharides.Furthermore, the processed bean food of the present invention preferably contains only the starch-gelatinized air-pulverized azuki bean powder as a thickener, and does not contain any other thickeners.As sugar, granulated sugar, white sugar, brown sugar, cane sugar, beet sugar, etc. can be used.

[0037] Next, specific examples of the present invention will be described. (Preparation of air-milled adzuki bean powder) The milling equipment used was an airflow mill (Minakuron Mill, manufactured by Minami Sangyo Co., Ltd.). Raw adzuki beans from Hokkaido (variety: Erimo Shouzu) with a moisture content of approximately 15% were used as raw materials. The milled adzuki bean powder had a maximum particle size (cumulative 100%) of 208.3 μm and an average particle size (cumulative 50%) of 43.91 μm.

[0038] (Example 1: Azuki bean ice cream) 70 kg of commercially available azuki beans were soaked in water for approximately 1 hour, then removed and placed in a boiling pot. 175 kg of water was then added and boiled for approximately 60 minutes at 100°C (first heating step). The hardness of the azuki beans was confirmed by manually crushing them, and the cooking liquid was then drained. 140 kg of sugar and 140 kg of water were added to the boiling pot. After mixing the sugar and azuki beans, the mixture was heated at 100°C for approximately 60 minutes (second heating step). After reducing the mixture to a certain extent, 2 kg of air-pulverized azuki bean powder and 500 g of salt were added to 7.5 kg of water and stirred. The resulting mixture was then added to the boiling pot (azuki bean powder addition step). It was then heated at 100°C for 10 minutes (third heating step). After confirming that the specified sugar content (Brix) had been reached, the heating step was terminated, and 30 kg of heated azuki bean-containing liquid was obtained. The content of air-pulverized azuki bean powder in the heated azuki bean-containing liquid was 0.5% by weight. The heated azuki bean-containing liquid was removed from the boiling pot and placed in a tank. After natural cooling (first cooling step), it was poured into a frozen dessert mold having a roughly rectangular space (pouring step), cooled using a refrigerant, and before solidification, a stick was inserted and cooled to solidify (second cooling step). The stick was grasped and removed from the mold (removal step), producing a plate-shaped azuki bean ice dessert. The content of air-pulverized azuki bean powder in the plate-shaped azuki bean ice dessert was 0.5% by weight.

[0039] (Comparative Example 1: Azuki Bean Ice Confection) A plate-shaped adzuki bean ice confection was produced in the same manner as in Example 1, except that 2 kg of commercially available cornstarch was used instead of 2 kg of air-pulverized adzuki bean powder. (Rating: Azuki Hyouka) The red bean ice creams of Example 1 and Comparative Example 1 had good shape retention and did not easily disintegrate or dissolve. Furthermore, sensory tests revealed almost no difference in texture or flavor.

[0040] (Example 2: Zenzai) 70 kg of commercially available azuki beans were soaked in water for approximately 1 hour, then removed and placed in a boiling pot. 200 kg of water was then added and boiled at 100°C for approximately 60 minutes (first heating step). After confirming that the wrinkles in the azuki beans had been smoothed out, the cooking liquid was drained. 100 kg of sugar and 80 kg of water were added to the boiling pot, and the sugar and azuki beans were allowed to blend. This was then heated at 100°C for 30 minutes (second heating step). After reducing the mixture to a certain extent, 2 kg of air-pulverized azuki bean powder and 8 kg of water were added and stirred. This liquid was then added to the boiling pot (azuki bean powder addition step) and heated at 100°C for 10 minutes (third heating step). After confirming that the specified sugar content (Brix) had been reached, 500 g of salt was added and allowed to blend. The heating step was then completed, yielding 450 kg of heated azuki bean-containing liquid. The content of air-pulverized adzuki bean powder in the heated adzuki bean-containing liquid was 0.4% by weight. The heated azuki bean-containing liquid was removed from the boiling pot, filled into individual containers, and sealed (container filling process), then heated in a pressure heater for retort sterilization (F4 sterilization) (sterilization heating process), and then removed to produce sealed, sterilized zenzai. The content of air-pulverized azuki bean powder in the zenzai was 0.4% by weight.

[0041] (Comparative Example 2: Zenzai) A sealed, sterilized zenzai was produced in the same manner as in Example 2, except that 2 kg of commercially available cornstarch was used instead of 2 kg of air-pulverized adzuki bean powder. (Rating: Zenzai) The zenzai of Example 2 and Comparative Example 2 had a moderate viscosity. Furthermore, sensory tests showed almost no difference in texture or flavor.

[0042] (Example 3: Filling for enveloping paste) 25 kg of commercially available azuki beans were placed in a boiling pot, followed by 50 kg of water, and the mixture was boiled for 60 minutes (first heating step). After confirming that the wrinkles in the azuki beans had been smoothed out, the broth was drained. 30 kg of sugar and 30 kg of water were placed in the boiling pot, and the sugar and azuki beans were allowed to blend. The mixture was then heated for 30 minutes (second heating step). After the mixture had been boiled down to a certain extent, 1.4 kg of air-pulverized azuki bean powder and 15 kg of starch syrup were added to 5 kg of water and stirred. This mixture was then placed in the boiling pot (azuki bean powder addition step) and heated for 30 minutes (third heating step). After confirming that the specified sugar content (Brix) had been reached, 50 g of salt was added and allowed to blend. The heating step was then terminated, yielding 100 kg of heated azuki bean-containing liquid. The content of air-pulverized azuki bean powder in the heated azuki bean-containing liquid was 1.4% by weight. The heated azuki bean-containing liquid was removed from the boiling pot, filled into a container, and placed in a refrigerator to cool, producing a filling for enrobing. The content of air-pulverized azuki bean powder in the filling for enrobing was 1.4 wt %.

[0043] (Comparative Example 3: Filling for Wrapping) A filling for bean paste filling was produced in the same manner as in Example 3, except that 2 kg of commercially available waxy cornstarch was used instead of 2 kg of air-pulverized adzuki bean powder. (evaluation) The fillings for enrobing in Example 3 and Comparative Example 3 had appropriate viscosity. Furthermore, sensory tests showed almost no difference in texture or flavor.

[0044] (Example 4: Boiled azuki beans) 70 kg of commercially available azuki beans were soaked in water for approximately 1 hour, then removed and placed in a boiling pot. 200 kg of water was then added and boiled for 30 minutes (first heating step). After confirming that the wrinkles in the azuki beans had been smoothed out, the cooking liquid was drained. 100 kg of sugar and 50 kg of water were added to the boiling pot, and the sugar and azuki beans were allowed to blend. After heating for 30 minutes (second heating step), the mixture was boiled down to a certain extent. 2 kg of air-pulverized azuki bean powder was added to 8 kg of water and stirred. The resulting mixture was then added to the boiling pot (azuki bean powder addition step) and heated for 5 minutes (third heating step). After confirming that the specified sugar content (Brix) had been reached, 500 g of salt was added and allowed to blend. The heating step was then terminated, yielding 350 kg of heated azuki bean-containing liquid. The content of air-pulverized azuki bean powder in the heated azuki bean-containing liquid was 0.6% by weight. The heated azuki bean-containing liquid was removed from the boiling pot, filled into individual containers, and sealed (container filling process), then placed in a pressure heater for retort sterilization (F4 sterilization: Fo = 4 or higher) and heated (sterilization heating process), after which the contents were removed to produce sealed boiled azuki beans. The content of air-pulverized azuki bean powder in the boiled azuki beans was 0.6% by weight.

[0045] (Comparative Example 4: Boiled Azuki Beans) Boiled azuki beans were produced in the same manner as in Example 4, except that 2 kg of commercially available cornstarch was used instead of 2 kg of air-pulverized azuki bean powder. (Rating: Boiled Azuki Beans) The boiled azuki beans of Example 4 and Comparative Example 4 had a moderate viscosity. Furthermore, sensory tests revealed almost no difference in texture or flavor.

Claims

1. This method for producing processed azuki bean food comprises a step of boiling azuki beans, a step of adding a liquid containing air-crushed azuki bean powder prepared by adding air-crushed azuki bean powder powder of raw azuki beans to water to the boiled azuki beans, and a step of gelatinizing the air-crushed azuki bean powder by heating the boiled azuki beans to which the liquid containing air-crushed azuki bean powder has been added, thereby gelatinizing the air-crushed azuki bean powder.

2. 2. The method for producing a processed adzuki bean food according to claim 1, wherein after the boiling step, a boiling liquid draining step is carried out in which the boiling liquid is drained, and a boiling down step is carried out in which water and sugar are added to the boiled adzuki beans from which the boiling liquid has been drained and the beans are heated, and a liquid adding step is carried out in which a liquid containing air-ground adzuki bean powder prepared by adding air-ground adzuki bean powder made from raw adzuki beans to water is added to the boiled adzuki beans after the boiling down step.

3. 3. The method for producing an azuki bean processed food according to claim 1, further comprising the steps of: after the air-flow crushed azuki bean powder gelatinization step, a cooling step of cooling the heated azuki bean-containing liquid; and after the cooling step, a cooling and solidifying step of pouring the cooled heated azuki bean-containing liquid into a frozen dessert mold and then cooling and solidifying it.

4. 3. The method for producing a processed adzuki bean food according to claim 1, wherein the liquid-containing adding step comprises adding a powder of azuki beans air-pulverized in a raw state and salt to water.

5. 3. The method for producing a processed adzuki bean food according to claim 1, wherein in the liquid-containing adding step, air-pulverized adzuki bean powder made from raw adzuki beans and starch syrup are added to water.

6. 3. The method for producing a processed red bean food according to claim 1, wherein a salt addition step of adding salt is carried out after the air-pulverized red bean powder gelatinization step.

7. 3. The method for producing a processed adzuki bean food according to claim 1, wherein the raw adzuki beans are air-pulverized into adzuki bean powder having an average particle size of 20 to 100 μm.

8. 3. The method for producing a processed adzuki bean food according to claim 1, wherein the content of the air-pulverized azuki bean powder in the processed adzuki bean food is 0.05 to 3% by weight.

9. 3. The method for producing an azuki bean processed food according to claim 1, wherein the azuki bean processed food is provided with viscosity by gelatinized air-ground azuki bean powder and does not contain any thickener other than the gelatinized air-ground azuki bean powder.

10. An azuki bean processed food containing at least azuki beans and water, the azuki bean processed food comprising a heated product of air-grinded azuki bean powder made from raw azuki beans having an average particle size of 20 to 100 μm and a starch-gelatinized air-grinded azuki bean powder in which starch in the azuki bean components has been gelatinized, the content of the starch-gelatinized air-grinded azuki bean powder in the azuki bean processed food being 0.05 to 3 wt % of the total weight of the azuki bean processed food, the azuki bean processed food being given viscosity by the starch-gelatinized air-grinded azuki bean powder, and the azuki bean processed food being free of corn starch.