抄録
Aiming to create a new confectionery produced locally for local consumption using a by-product of Hiroshima Prefecture (azuki bean skins), we developed processing technologies such as creating paste and creating powder, and evaluated the suitability thereof as a confectionery ingredient.
For the conversion of azuki bean skins into a confectionery ingredient, we investigated the particle size and physical properties of the crushed azuki bean skins through wet milling tests to confirm the suitability thereof as a confectionery ingredient, and then examined conversion into powder and paste. The functionality of azuki bean skins was evaluated, and the results showed that approximately 600 mg of polyphenol was contained per 100 g of powder, suggesting the possibility of added value when used in confectioneries.
An efficient processing method was devised to grind the bean skins after drying instead of wet grinding, and equipment was introduced to a company. As a result, high-quality powder with a stable particle size was obtained, and the technology transfer to the company factory was completed.
