A Modification of the Boiled Beans for the Raw Ann Manufacture of Azuki

Studies on Improvement of Sweetened Adzuki Ann Part II

Abstract

As for the manufacturing Adzuki raw ann (unsweetened Adzuki bean Jam), it is important to cook the beans, in boiling water to be homogeneously soften well enough for mashing. Special care should be taken to prevent cracking of the swollen beans, which is responsible to the decreasing yield of the ann, losing the inner material through the cracks. The cracks seems to be caused as a result of excessive swelling of the bean grains and promoted by vigorous motion in boiling water. A new improved method for the cooking was designed to limit the volume of cooked beans within 2.2 times of the volume of original raw beans. Yield and quality of Adzuki raw ann by the new and usual methods and the sames treated in boiling water for 90min were compared. The results were as follows: 1) The average yield of raw ann products was about 68.1% constantly, for 90min cooking of the new method, while 67.5% as the maximum for the usual one of 60min cooking, decreasing the values by increasing the cooking time. 2) The quality of raw ann made by these two methods which is boild for 90min in water, seems to be better in physical aspects than that of raw ann by the usual method.