Comparison of Processing Characteristics of Phaseolus as Materials of "An" (Bean Jam)

Studies on Processing Characteristics of Phaseolus as Material of "An" Part I

Abstract

"An", which is a Japanese traditional cake base, is made from adzuki beans and other legumes (mainly Phaseolus vulgaris) by cooking, grinding, removing hulls and washing. It is a mass of cells separated from cooked legumes. "An" was prepared from seven varieties of legumes, i.e. P. vulgaris (Otebo, Fukushirokintoki, Ofuku and U.S. Great-northern), P. coccineus (Oshirohana), P. lunatus (U.S. Baby-lima) and Vigna angularis (Erimo-shozu) to examine the variant differences in yield, chemical composition, sensory evaluation and physical properties. There were not so distinct differences in yield (wet and dry basis) and chemical composition of the "An" among the varieties. However, the moisture content of "An" prepared from Oshirohana was fairly high (66%) than those of the other varieties (60-63%). It seems to be due to pectin, because the pectin content of the "An" from Oshirohana was higher than those of the other "An". Sensory evaluation, i.e. dispersibility and stickiness in mouth was different depending on the varieties. Erimo shozu and Otebo were softer and more dispersible in mouth compared with the others. These differences corresponded to the changes of hardness, cohesiveness and adhesion force during repeated biting by a physical measurement apparatus (Tensipresser).