Study on the Use of Waste Materials, Such as Adzuki Bean-coats and Water-elution Products, from Adzuki Ann Manufacturing

Abstract

　In this study, we quantified the components eluted during the Ann manufacturing process and determined whether any components can be reused. On the basis of the elution characteristics of each processing step, most of the eluted components were present in the boiled water from shibukiri and niage. In shibukiri-mizu, polyphenols accounted for most of the elution components; thus, this product might be considered as a polyphenol-containing beverage. In Adzuki bean-coats subjected to wet milling coupled with high-pressure grinding treatment, the strip-shaped group of fibers was not visible, and the rod-like fibers were suspended in the water as a paste. Panelists evaluated and scored the different intensities between a standard sample and 6 mixed gels of agar and starch-milled Adzuki bean-coats. In the sensory evaluation, panelists recognized texture differences among the samples but disliked these gels as a soft dessert.