Manufacturing method for red 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

[0005]

[0001] The present invention relates to Azuki Bean Ice Cream a manufacturing method thereof.

Background Art

[0002] Conventionally, many adzuki bean processed foods have been manufactured. Adzuki beans (adzuki bean, Vigna angularis) are known and used as food materials such as shiruko, zenzai, and anko (or sweetened anko) used in Japanese confectionery. And in the manufacturing method of processed foods using adzuki beans as food materials, many use a small amount of corn starch as a thickener.

[0003] Corn starch is starch refined from corn and contains almost no protein of corn. Therefore, even when having a food allergy to corn, it is said that allergic symptoms do not occur. However, it cannot be said that there is no allergy at all. In recent years, many genetically modified corns have been used. It is thought that there are not a few consumers who avoid such genetically modified corns.

[0004] The applicant of the present application has proposed the following invention that uses adzuki bean powder obtained by pulverizing raw adzuki beans with a pneumatic grinder. In JP-A-2014-226083 (Patent Document 1), there is proposed an adzuki bean food containing airflow-milled adzuki bean powder obtained by pulverizing raw adzuki beans with an airflow mill to have a maximum particle size of 500 μm or less and an average particle size of 50 μm or less, saccharides, and moisture, and heating these, wherein the airflow-milled adzuki bean powder is 5 to 20% by weight of the total weight of the adzuki bean food, and the adzuki bean food is characterized in that it becomes a paste-like substance by gelatinization of starch contained in the airflow-milled adzuki bean powder.

[0005] In JP-A-2013-132261 (Patent Document 2), the following matters are disclosed. (Claim 1) A method for producing a red bean beverage, comprising: a grinding step of grinding raw red beans with an air jet pulverizer to obtain a ground red bean powder having 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 red bean powder and heating it to obtain a boiled red bean liquid; a filling step of filling and sealing the boiled red bean liquid into a container to obtain a red bean liquid filled container; and a heat sterilization step of heating and sterilizing the red bean liquid filled container. (Claim 2) A method for producing a red bean beverage according to claim 1, wherein sugar is added during heating in the heating step. (Claim 3) A method for producing a red bean beverage according to claim 1 or 2, wherein raw red beans are boiled to prepare boiled red beans, and the boiled red beans are added together with the boiled red bean liquid in the filling step. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2014-226083 [Patent Document 2] Japanese Patent Publication No. 2013-132261 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The present invention typically contains corn starch as a thickening agent. Azuki Bean Ice Cream In this case, without containing cornstarch, in good condition Azuki Bean Ice Cream Can be manufactured reliably Azuki Bean Ice Cream This invention provides a method for manufacturing [the product]. [Means for solving the problem]

[0008] The following will achieve the above objectives: (1) A method for manufacturing red bean ice confection, the method for manufacturing red bean ice confection comprising: a step of boiling red beans; a step of draining the boiling liquid after the boiling step; a step of adding water and sugar to the boiled red beans from which the boiling liquid has been drained and heating it; a step of adding a liquid to which a liquid containing air-frozen red bean powder is added to water, in which raw air-frozen red bean powder and salt are added; a step of gelatinizing the air-frozen red bean powder by heating the boiled red beans to which the liquid containing air-frozen red bean powder has been added; a step of cooling the heated red bean liquid after the gelatinizing step; and a step of cooling and solidifying the cooled heated red bean liquid after the cooling step, in which it is poured into a frozen confection molding mold and then cooled and solidified, wherein viscosity is imparted by the gelatinized air-frozen red bean powder.

[0010] ( 2 ) The air-jet ground adzuki bean powder of the raw adzuki beans has an average particle size of 20 to 100 μm as described in (1) above. Azuki Bean Ice Cream A method for manufacturing this product. ( 3 ) The aforementioned Azuki Bean Ice Cream The content of air-jet ground adzuki bean powder in the above is 0.05 to 3% by weight as described in (1) or (2) above. Azuki Bean Ice Cream A method for manufacturing this product. ( 4 ) The aforementioned Azuki Bean Ice Cream The above (1) or (2) does not contain any thickeners other than gelatinized air-jet ground adzuki bean powder. Azuki Bean Ice Cream A method for manufacturing this product. [Effects of the Invention]

[0012] This invention A method for manufacturing red bean ice cream, The method for manufacturing the aforementioned red bean ice confection is as follows: The process of boiling red beans, After the boiling process, a boiling liquid draining process is performed to drain the boiling liquid, and a boiling down process is performed to add water and sugar to the boiled adzuki beans from which the boiling liquid has been drained and heat them. In addition, raw adzuki beans are mixed with water and then air-ground adzuki bean powder. and salt Liquid containing air-jet ground adzuki bean powder with added ingredients (However, it does not contain thickeners, cornstarch, or agar.) A liquid additive step in which a liquid containing a liquid containing air-jet-ground adzuki bean powder is added, and a gelatinization step in which boiled adzuki beans to which the liquid containing air-jet-ground adzuki bean powder is added is performed to gelatinize the air-jet-ground adzuki bean powder. After the air-jet-ground adzuki bean powder gelatinization step, a cooling step is performed to cool the heated adzuki bean-containing liquid, and after the cooling step, a cooling and solidification step is performed in which the cooled heated adzuki bean-containing liquid is poured into a frozen dessert mold and then cooled and solidified, resulting in an adzuki bean frozen dessert with viscosity imparted by the gelatinized air-jet-ground adzuki bean powder. This is a method of manufacturing [the product].

[0013] Therefore, without adding corn starch, adding an airflow pulverized adzuki bean powder-containing liquid and further heating it, an appropriate amount of starch gelatinized airflow pulverized adzuki bean powder is contained, the adzuki bean processed food has the desired viscosity, has better melt-in-the-mouth than corn starch, and has a good adzuki bean flavor. Azuki Bean Ice Cream It can be reliably manufactured.

Embodiments for Carrying Out the Invention

[0014] The manufacturing method of the adzuki bean processed food of the present invention will be described. The manufacturing method of the adzuki bean processed food of the present invention includes a step of boiling adzuki beans, a step of adding a pulverized adzuki bean powder-containing liquid obtained by adding airflow pulverized adzuki bean powder in a raw state to water to the boiled adzuki beans, and a step of heating the boiled adzuki beans to which the airflow pulverized adzuki bean powder-containing liquid is added to gelatinize the airflow pulverized adzuki bean powder. In the manufacturing method of the adzuki bean processed food of the present invention, first, adzuki beans as raw materials, water, airflow pulverized adzuki bean powder in a raw state, and if necessary, sugar, salt, starch syrup, etc. are prepared.

[0015] As adzuki bean processed foods, for example, in the case of frozen dessert foods, specifically, cold desserts using adzuki beans as food materials, the food materials used are adzuki beans, sugar, and salt. Also, in the case of fluid foods, for example, fluid foods (shiruko, zenzai) using adzuki beans, the food materials used are adzuki beans, sugar, and salt. Also, in the case of adzuki bean-related foods, for example, boiled adzuki beans, water yokan, the food materials used are adzuki beans, sugar, salt, and agar (for water yokan). Also, in the case of a filling material for filled foods, the food materials used are adzuki beans, sugar, and salt.

[0016] Furthermore, it is preferable that the adzuki bean processed food of the present invention contains starch gelatinized air-jet ground adzuki bean powder, described later, as a thickening agent, and does not contain cereal starch including corn starch, potato starch, vegetable starch, legume starch other than adzuki beans, or thickening stabilizers including polysaccharides. Moreover, it is preferable that the adzuki bean processed food of the present invention contains only starch gelatinized air-jet ground adzuki bean powder as a thickening agent and does not contain any other thickening agents. The sugars used in the present invention include granulated sugar, refined white sugar, light brown sugar, cane sugar, and beet sugar.

[0017] Furthermore, as the air-jet pulverized adzuki bean powder used in the present invention, air-jet pulverized adzuki bean powder made from raw adzuki beans with an average particle size of 20 to 100 μm is preferably used. Dried adzuki beans are typically used in the production of air-jet ground adzuki bean powder. The adzuki beans used as raw material for air-jet ground adzuki bean powder are unheated, raw beans that have been appropriately selected after harvest. For the convenience of air-jet grinding, dried raw adzuki beans are used. These dried raw adzuki beans are those that have been harvested, washed, and then naturally dried or air-dried to reduce their moisture content to 10-20%, without being softened by water absorption. Note that raw adzuki beans also include those whose surface has been sterilized by steam or roasting.

[0018] Normally, raw adzuki beans are first steamed and then processed to a softness that allows for wet grinding or abrasive grinding using a grinder or the like. However, in this invention, raw adzuki beans that have been ground using an air-jet grinder are used. The adzuki beans are processed into air-jet ground adzuki 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 air-jet ground adzuki bean powder is set to 500 μm or less, preferably 300 μm or less, taking into account the performance of the equipment, the ease of heat transfer in the subsequent heating process, and the texture of the final adzuki bean food product. The average particle size of the air-jet ground adzuki bean powder is set to facilitate understanding the particle size distribution of the air-jet ground adzuki bean powder, as well as taking into account the ease of dispersion in water, the texture of the final adzuki bean food product, and the state of the starch particles. Therefore, an average particle size of 20 to 100 μm is preferred.

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

[0020] Air-jet pulverization is a pulverization method that uses the phenomenon of raw adzuki beans colliding with each other and being crushed by introducing raw adzuki beans into a vortex of airflow generated in the pulverization chamber of a pulverizing device, thereby gradually reducing the particle size from raw adzuki beans to fine powder. As is obvious from this, if adzuki beans that have absorbed water and swollen are introduced into an air-jet pulverizer, sufficient pulverization will be impossible as the wet beans will stick to the pulverization chamber of the device. Therefore, in air-jet pulverization, the material to be pulverized (adzuki beans) must be dry, raw adzuki beans that have not absorbed water. Adzuki beans can be used even if they have been steamed, as long as they are dried.

[0021] As a result of air-flow pulverization, the adzuki beans, which are 3 to 6 mm in size before pulverization, are pulverized to a powder. Examples of air-flow pulverizers for pulverizing raw adzuki beans include the jet mill disclosed in Japanese Patent Publication No. 2007-275849 and the air-flow pulverizer disclosed in Japanese Patent Publication No. 2011-206621. In the case of the jet mill, compressed air or other gas is injected into the pulverization chamber of the device, generating an airflow vortex. In the case of the air-flow pulverizer, a rotating blade such as a fan is provided in the pulverization chamber, and an airflow vortex is generated by the rotating blade, walls, blades, etc.

[0022] One advantage of the air-jet pulverization method (air-jet pulverizer) is that the material to be pulverized (raw adzuki beans) does not come into contact with the pulverizing parts inside the device. In conventional pulverization methods such as cutting mills, contact between the material to be pulverized and the blades or walls of the device is unavoidable. However, with the air-jet pulverization method, the material to be pulverized collides with other materials carried by the airflow, so the inclusion of materials other than the material to be pulverized is suppressed compared to other pulverization methods.

[0023] The second advantage is that the particle size distribution of the pulverized material produced by the pulverization process is relatively uniform. As will be detailed in the examples described later, when comparing the particle size distribution of an air jet pulverizer and a cutting mill, the particle size distribution using an air jet pulverizer is concentrated on the smaller particle size side, resulting in a less dispersed distribution. Therefore, the use of an air jet pulverizer is preferable from the viewpoint of stabilizing the quality of the air jet pulverized adzuki bean powder.

[0024] To remove unground or larger-than-specified adzuki bean fragments and to standardize the particle size of the air-jet-ground adzuki bean powder after grinding, sieving can be added. Here, the air-jet-ground adzuki bean powder is passed through a sieve with an appropriate mesh size of 20 to 50 mesh. The sieve used conforms to JIS Z 8801-1 (2006). In this way, air-jet-ground adzuki bean powder can be obtained from raw adzuki beans.

[0025] The particles of red bean paste are formed when red beans are boiled, with protein surrounding the starch inside the bean. In red bean powder produced by air-jet milling, the starch granules exist independently. Specifically, air-jet milling of red beans breaks down the tissue, exposing the starch contained in the paste particles. As a result, paste particles cannot be formed, but when the air-jet milled red bean powder is mixed and dispersed in a water-containing raw material and then heated, it gelatinizes (alpha-conjugates). This gelatinization (alpha-conjugate) of the exposed red bean starch imparts viscosity to the raw material. Furthermore, since the pectin contained in red beans is dispersed in the raw material, it is thought to contribute to further viscosity. In addition, because the average particle size of the air-jet milled red bean powder is 20-100 μm, the powder (granules) has a good texture.

[0026] The present invention provides a method for producing a processed adzuki bean product, which includes a boiling step of adzuki beans, the main raw material of the processed adzuki bean product to be produced; a liquid addition step in which a liquid containing air-jet-ground adzuki bean powder, obtained by adding air-jet-ground adzuki bean powder to water, is added to the boiled adzuki beans; and an air-jet-ground adzuki bean powder gelatinization step in which the boiled adzuki beans to which the air-jet-ground adzuki bean powder liquid has been added is heated to gelatinize the air-jet-ground adzuki bean powder.

[0027] Dried adzuki beans are typically used. In the adzuki bean boiling process, dried adzuki beans and water are placed in a boiling pot and boiled at 100°C for a predetermined time, for example, 30 minutes or more, specifically 30 to 60 minutes, and the resulting liquid is drained (the bitterness removal process). Water or hot water is then added again to the adzuki beans (adzuki beans containing moisture) from which the liquid has been drained, and boiled again at 100°C for a predetermined time, for example, 10 to 60 minutes. The liquid generated after boiling is also drained. The bitterness removal process may be omitted depending on the circumstances.

[0028] Next, depending on the type of red bean processed food being manufactured, a boiling process is carried out. In the boiling process, after the red bean boiling process is complete and the boiling liquid has been drained from the boiled red beans, water and sugar are added and heated at 100°C for a predetermined time, for example, 60 to 90 minutes.

[0029] Next, a liquid addition step is performed in which a liquid containing air-jet ground adzuki bean powder is added to the boiled adzuki beans after the boiling process. The liquid containing air-jet ground adzuki bean powder is preferably made by adding, for example, 0.05 to 3.0% by weight of air-jet ground adzuki bean powder to water. Furthermore, although it varies depending on the adzuki bean processed food being manufactured, the content of air-jet ground adzuki bean powder in the adzuki bean processed food is preferably 0.05 to 3% by weight, and particularly preferably 0.1 to 2% by weight.

[0030] Specifically, when the processed adzuki bean product is an adzuki bean frozen dessert, the content of air-jet ground adzuki bean powder is preferably 0.05 to 1% by weight of the total weight of the processed adzuki bean product. When the processed adzuki bean product is a liquid food such as zenzai, the content of air-jet ground adzuki bean powder is preferably 0.05 to 1.0% by weight. When the processed adzuki bean product is oshiruko, the content of air-jet ground adzuki bean powder relative to the weight of the food ingredients excluding mochi is preferably 0.5 to 2% by weight. When the processed adzuki bean product is boiled adzuki beans, the content of air-jet ground adzuki bean powder is preferably 0.05 to 1.0% by weight of the total weight of the processed adzuki bean product. When the processed adzuki bean product is a filling material for wrapping bean paste, the content of air-jet ground adzuki bean powder is preferably 0.3 to 2% by weight. Depending on the processed adzuki bean product being manufactured, for example, salt, corn syrup, etc. may be added.

[0031] Following the above-mentioned liquid addition step, a gelatinization step of air-jet-ground adzuki bean powder is performed in which the boiled adzuki beans to which the liquid containing air-jet-ground adzuki bean powder has been added are heated to gelatinize the air-jet-ground adzuki bean powder. In the gelatinization step of air-jet-ground adzuki bean powder, the boiled adzuki beans to which the liquid containing air-jet-ground adzuki bean powder has been added are heated for a predetermined time (for example, until gelatinization occurs). Furthermore, depending on the type of adzuki bean processed food being manufactured, a salt addition step is performed after the air-jet-ground adzuki bean powder gelatinization process, in which salt is added.

[0032] Furthermore, if the red bean processed food being manufactured is a red bean frozen dessert, after the air-jet-pulverized red bean powder gelatinization process, a cooling process is performed to cool the heated red bean-containing liquid, after which the cooled heated red bean-containing liquid is injected into a frozen dessert mold and then cooled and solidified using a refrigerant, and a frozen dessert removal process is performed.

[0033] Furthermore, the adzuki bean processed food produced by the manufacturing method of the present invention is given viscosity by gelatinized air-jet-ground adzuki bean powder. In addition, it is preferable that the adzuki bean processed food produced by the manufacturing method of the present invention does not contain any thickeners other than gelatinized air-jet-ground adzuki bean powder.

[0034] Next, the red bean processed food of the present invention will be described. The adzuki bean processed food of the present invention is an adzuki bean processed food that contains at least adzuki beans and water. The adzuki bean processed food contains a heated product of the above-mentioned air-jet-ground adzuki bean powder of raw adzuki beans with an average particle size of 20 to 100 μm, and starch gelatinized air-jet-ground adzuki bean powder in which the starch in the adzuki bean components has been gelatinized, and the content of starch gelatinized air-jet-ground adzuki bean powder in the adzuki bean processed food is 0.05 to 2% by weight of the total weight of the adzuki bean processed food, and the adzuki bean processed food is given viscosity by the starch gelatinized air-jet-ground adzuki bean powder and does not contain cornstarch.

[0035] As for processed foods made from adzuki beans, for example, in the case of frozen desserts, specifically frozen sweets using adzuki beans as a food ingredient, the food ingredients used are adzuki beans, sugar, and salt. Also, in the case of liquid foods, for example, liquid foods using adzuki beans (shiruko, zenzai), the food ingredients used are adzuki beans, sugar, and salt. In the case of boiled adzuki beans, the food ingredients used are adzuki beans, sugar, and salt. In the case of mizuyokan (water yokan), the food ingredients used are adzuki beans, sugar, agar, and salt as needed. Furthermore, in the case of fillings for wrapped foods, the food ingredients used are adzuki beans, sugar, and salt.

[0036] Furthermore, it is preferable that the adzuki bean processed food of the present invention contains starch gelatinized aerated pulverized adzuki bean powder, described later, as a thickening agent, and does not contain cereal starch including corn starch, potato starch, vegetable starch, legume starch other than adzuki beans, or thickening stabilizers including polysaccharides. Moreover, it is preferable that the adzuki bean processed food of the present invention contains only starch gelatinized aerated pulverized adzuki bean powder as a thickening agent and does not contain any other thickening agents. As for sugar, granulated sugar, refined white sugar, brown sugar, cane sugar, beet sugar, etc. can be used.

[0037] Next, specific embodiments of the present invention will be described. (Preparation of air-ground adzuki bean powder) An air-jet pulverizer (Minacron Mill, manufactured by Minami Sangyo Co., Ltd.) was used as the pulverizing device. Raw adzuki beans from Hokkaido (variety: Erimo Shozu) with a moisture content of approximately 15% were used as the raw material. The pulverized adzuki bean powder had a maximum particle size (100% cumulative) of 208.3 μm and an average particle size (50% cumulative) of 43.91 μm.

[0038] (Example 1: Red bean ice cream) 70 kg of commercially available adzuki beans were soaked in water for about 1 hour, then removed and placed in a boiling pot. 175 kg of water was added to the boiling pot, and the beans were boiled at 100°C for about 60 minutes (first heating step). After checking the hardness of the adzuki beans by crushing them by hand, the boiling liquid was drained. 140 kg of sugar and 140 kg of water were added to the boiling pot, and after mixing the sugar and adzuki beans, the mixture was heated at 100°C for about 60 minutes (second heating step). After boiling down to a certain extent, 2 kg of air-jet ground adzuki bean powder and 500 g of salt were added to 7.5 kg of water and stirred. This mixture was then added to the boiling pot (adzuki 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, the heating process was terminated, and 30 kg of heated adzuki bean-containing liquid was obtained. The content of air-jet ground adzuki bean powder in the heated adzuki bean-containing liquid was 0.5% by weight. The heated red bean-containing liquid was removed from the boiling pot, poured into a tank, and after natural cooling (first cooling step), it was injected into a frozen dessert molding mold having a roughly rectangular parallelepiped space (injection step). It was then cooled using a refrigerant, a stick was inserted before solidification, and the mixture was cooled and solidified (second cooling step). The stick was grasped and removed from the molding mold (removal step) to produce a plate-shaped red bean frozen dessert. The content of air-jet-ground red bean powder in the plate-shaped red bean frozen dessert was 0.5% by weight.

[0039] (Comparative Example 1: Red Bean Ice Cream) Except for using 2 kg of commercially available cornstarch instead of 2 kg of air-jet-ground adzuki bean powder, the same procedure as in Example 1 was followed to produce a plate-shaped adzuki bean ice confection. (Rating: Azuki Ice Cream) The red bean ice confections of Example 1 and Comparative Example 1 exhibited good shape retention, neither easily crumbling nor easily dissolving. Furthermore, there were virtually no differences in texture or flavor as observed in sensory evaluations.

[0040] (Example 2: Zenzai) 70 kg of commercially available adzuki beans were soaked in water for about 1 hour, then removed and placed in a boiling pot. 200 kg of water was added to the boiling pot, and the beans were boiled at 100°C for about 60 minutes (first heating step). After confirming that the wrinkles in the adzuki beans had smoothed out, the boiling liquid was drained. 100 kg of sugar and 80 kg of water were added to the boiling pot, and after mixing the sugar and adzuki beans, the mixture was heated at 100°C for 30 minutes (second heating step). After boiling down to a certain extent, 2 kg of air-jet-ground adzuki bean powder and 8 kg of water were added and stirred, and this mixture was added to the boiling pot (adzuki bean powder addition step). The mixture was 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 mixed in, and the heating process was terminated, yielding 450 kg of heated adzuki bean-containing liquid. Furthermore, the content of air-jet ground adzuki bean powder in the heated adzuki bean liquid was 0.4% by weight. The heated red bean-containing liquid was removed from the boiling pot, filled into individual containers and sealed (container filling process), then placed in a pressurized heater for retort sterilization (F4 sterilization) and heated (sterilization heating process), before being removed to produce sealed, sterilized zenzai. The content of air-jet-ground red bean powder in the zenzai was 0.4% by weight.

[0041] (Comparative Example 2: Zenzai) The procedure was the same as in Example 2, except that 2 kg of commercially available cornstarch was used instead of 2 kg of air-jet ground adzuki bean powder, to produce sealed, sterilized zenzai (sweet red bean soup). (Rating: Zenzai) The zenzai in Example 2 and Comparative Example 2 had a moderate viscosity. Furthermore, there were almost no differences in texture or flavor as observed in sensory evaluation.

[0042] (Example 3: Filling for wrapping) 25 kg of commercially available adzuki beans were placed in a boiling pot, followed by 50 kg of water, and boiled for 60 minutes (first heating step). After confirming that the wrinkles in the adzuki beans had smoothed out, the boiling liquid was drained. 30 kg of sugar and 30 kg of water were added to the boiling pot, and after mixing the sugar and adzuki beans, the mixture was heated for 30 minutes (second heating step). After boiling down to a certain extent, 1.4 kg of air-jet ground adzuki bean powder and 15 kg of corn syrup were added to 5 kg of water and stirred. This mixture was then added to the boiling pot (adzuki 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 mixed in. The heating process was then terminated, yielding 100 kg of heated adzuki bean-containing liquid. The content of air-jet ground adzuki bean powder in the heated adzuki bean-containing liquid was 1.4% by weight. The heated adzuki bean liquid was removed from the boiling pot, filled into containers, and cooled in a refrigerator to produce the filling for wrapping. The content of air-jet ground adzuki bean powder in the filling was 1.4% by weight.

[0043] (Comparative Example 3: Filling for wrapping) The filling for wrapping was prepared in the same manner as in Example 3, except that 2 kg of commercially available waxy corn starch was used instead of 2 kg of air-jet ground adzuki bean powder. (evaluation) The fillings for Example 3 and Comparative Example 3 had a suitable viscosity. Furthermore, there were almost no differences in texture or flavor as observed in sensory evaluation.

[0044] (Example 4: Boiled red beans) 70 kg of commercially available adzuki beans were soaked in water for about 1 hour, then removed and placed in a boiling pot. 200 kg of water was added to the boiling pot, and the beans were boiled for 30 minutes (first heating step). After confirming that the wrinkles in the adzuki beans had smoothed out, the boiling liquid was drained. 100 kg of sugar and 50 kg of water were added to the boiling pot, and after mixing the sugar and adzuki beans, the mixture was heated for 30 minutes (second heating step). After boiling down to a certain extent, 2 kg of air-jet ground adzuki bean powder was added to 8 kg of water and stirred. This mixture was then added to the boiling pot (adzuki bean powder addition step), and the mixture was 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 mixed in. The heating process was then terminated, yielding 350 kg of heated adzuki bean-containing liquid. The content of air-jet ground adzuki bean powder in the heated adzuki bean-containing liquid was 0.6% by weight. The heated adzuki bean-containing liquid was removed from the boiling pot, filled into individual containers and sealed (container filling process), then placed in a pressurized heater for retort sterilization (F4 sterilization: Fo=4 or higher) and heated (sterilization heating process), before being removed to produce sealed boiled adzuki beans. The content of air-jet ground adzuki bean powder in the boiled adzuki beans was 0.6% by weight.

[0045] (Comparative Example 4: Boiled red beans) Boiled adzuki beans were prepared in the same manner as in Example 4, except that 2 kg of commercially available cornstarch was used instead of 2 kg of air-jet ground adzuki bean powder. (Rating: Boiled red beans) The boiled adzuki beans in Example 4 and Comparative Example 4 had a moderate viscosity. Furthermore, there were almost no differences in texture or flavor as observed in sensory evaluation.

Claims

1. A method for manufacturing red bean ice cream, The above-mentioned method for manufacturing red bean ice confection comprises a step of boiling red beans, a step of draining the boiling liquid after the boiling step, a step of adding water and sugar to the boiled red beans from which the boiling liquid has been drained and heating, a step of adding a liquid-containing solution to the boiled red beans after the boiling step, a step of heating the boiled red beans to which water has been heated and added a liquid-containing solution to which raw red bean powder and salt have been added, a step of heating the boiled red beans to which the liquid-containing solution has been added and gelatinizing the liquid-containing solution, a step of heating the boiled red beans to which the liquid-containing solution has been added and gelatinizing the liquid-containing solution, a step of cooling the heated red bean-containing solution after the gelatinizing step, and a step of cooling and solidifying the cooled heated red bean-containing solution after the cooling step and then cooling and solidifying, wherein viscosity is imparted by the gelatinized liquid-containing solution.

2. The method for producing adzuki bean ice cream according to claim 1, wherein the adzuki bean powder produced by air-jet pulverization of raw adzuki beans has an average particle size of 20 to 100 μm.

3. The method for producing azuki bean frozen dessert according to claim 1 or 2, wherein the content of the air-jet-ground azuki bean powder in the azuki bean frozen dessert is 0.05 to 3% by weight.

4. The method for producing the adzuki bean ice confection according to claim 1 or 2, wherein the adzuki bean ice confection does not contain any thickeners other than gelatinized air-jet-ground adzuki bean powder.