Presentation Information
[2Lp05]Changes in Boiling Characteristics of Adzuki Bean by Pinhole Machine Treatment
*Jun KATO1, Yasunori NITTA2, Yoshiki KAMADA2 (1. HOKUREN Federation of Agricultural Cooperatives, 2. HASEBE Corporation)
Keywords:
Adzuki bean,Pinhole machine,Hard-to-cook beans,Boiling characteristics,Water absorption characteristics
Purpose: Since hard-to-cook beans, which have significantly reduced water absorption and boiling characteristics, cannot be judged from the outside, the occurrence of undercooked beans is a problem in the field of cooking and processing. Therefore, we investigated changes in the boiling characteristics of adzuki beans to eliminate hard-to-cook beans by using a pinhole machine (PHM) that can open small holes on the surface of the bean.
Methods: Changes over time in water-absorption characteristics with and without PHM treatment were investigated. For the boiling characteristics, three varieties of adzuki beans were tested under three different conditions: (1) No treatment, (2) One PHM treatment, (3) Two PHM treatments. The increase ratio of the weight before and after boiling was calculated.
Results: In the water absorption test, it took 13 hours to reach 2.0 in the non-treated beans, but 9.5 hours in the PHM-treated beans, indicating an increase in water absorption rate. The results of a boiling test showed that the boiling increase ratio increased to 2.7 in the one-time PHM treatment and to 3.0 in the two-time PHM treatment compared to the no treatment (boiling increase ratio: 2.2). In addition, the results of boiling tests using organic adzuki beans showed that hard-to-cook beans were present, and the increase ratio of boiling was low (1.9) without PHM treatment, but the increase ratio increased with PHM treatment, and no hard-to-cook beans were observed in either the first or second PHM treatments. These results suggest that PHM treatment eliminates hard-to-cook beans. In addition, the PHM treatment can shorten the boiling time of normal adzuki beans and is expected to reduce the energy costs associated with the boiling process.
Methods: Changes over time in water-absorption characteristics with and without PHM treatment were investigated. For the boiling characteristics, three varieties of adzuki beans were tested under three different conditions: (1) No treatment, (2) One PHM treatment, (3) Two PHM treatments. The increase ratio of the weight before and after boiling was calculated.
Results: In the water absorption test, it took 13 hours to reach 2.0 in the non-treated beans, but 9.5 hours in the PHM-treated beans, indicating an increase in water absorption rate. The results of a boiling test showed that the boiling increase ratio increased to 2.7 in the one-time PHM treatment and to 3.0 in the two-time PHM treatment compared to the no treatment (boiling increase ratio: 2.2). In addition, the results of boiling tests using organic adzuki beans showed that hard-to-cook beans were present, and the increase ratio of boiling was low (1.9) without PHM treatment, but the increase ratio increased with PHM treatment, and no hard-to-cook beans were observed in either the first or second PHM treatments. These results suggest that PHM treatment eliminates hard-to-cook beans. In addition, the PHM treatment can shorten the boiling time of normal adzuki beans and is expected to reduce the energy costs associated with the boiling process.
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