Adzuki Beans

Adzuki Beans

  • Vigna angularis
  • 07133200
  • Could be in small or large shape, globose with a flat hilum, have a red, brown, black, or combination of these colours
  • Red Mung Beans, Azuki Beans
Grade Origin Download
-
Canada
TDS MSDS
-
China
TDS MSDS

Application

 

Adzuki Beans (Vigna angularis) are a small bean that grown throughout East Asia and the Himalayas. This beans goes by many different name such as, Azuki Red Bean, Chinese red bean, Red Mung Beans. Adzuki beans are available in many varieties around the world, depending on its grain size, color, harvest time, climate, and its cultivated region. There are at least 60 varieties of adzuki beans and available in various different colors starting from red to brown, black, green, and combinations of these colors. However, the commonly used adzuki beans are the ones that have red-purple colour. That’s why this beans are named “Adzuki” or “Azuki”. This bean is divided into two main categories based on it seed size:

 

  • Small size: This beans called Erimo type. It is the regular size of adzuki beans, with a dimension of >4.2 to <4.8 mm in length. This type of bean can be eaten as a sweet and usually used as a filler for sweet buns and pastries, spread on cooked rice cakes, or set with agar-agar to form jellies.

 

  • Large size: Also known as Dainagon, this type of beans has a length in >4.8 mm. It is usually used whole fundamentally in several traditional Asia confectioneries and sweet soups. However, this beans are more expensive than the Erimo.

In Asia countries adzuki beans are used as an ingredient for various type of foods, such as pastries, desserts, cake, porridge, mixed with rice, jelly, milk, and ice cream. Adzuki beans also used for many traditional Japanese confections like amanatoo, manju, and youkan. While in China, this beans are used for treating medical ailments, such as diuretic functions, dropsy, or even beri beri.

 

 

 

Manufacturing Process

Adzuki beans commonly distributed in dry beans forms, so the manufacturing process of this beans are:

Convey and Transfers

Following harvest, beans are delivered to the elevator where samples are taken from each load to check for quality, color, foreign material, and moisture content. Beans are delivered with caution because this stage has a higher risk of damage for the beans.

Receiving

Upon delivery to the local elevator, the bean truck loads are weighed and then immediately dumped into a handling pit in the floor of the receiving area. Beans are dropped carefully to minimize the shattering of the dry seed coats. The handling pit provides for aggregation of the beans for conveyance to subsequent cleaning operations.

Bean Cleaning, Sorting, and Grading

The first cleaning operation for beans are the direct application of high-velocity air to pass through the beans and lift lighter-than-bean material such as stems, leaves, pods, checked seed coats, and other forms of trash and plant material. Next, the unit operation involves in removing the materials that heavier than the beans, including stones, and “mud balls” by using “gravity table”.

For the sorting, bean size separation is achieved by screening over a series of sieves that provides increased uniformity of size and shape that desired. The first thing to do is to separate the beans into two categories, “overs” and “throughs”. The “overs” are materials that do not pass through the screen, while the “throughs” are materials that do pass directly through the sieve. From the proper size configuration in a series of screens, the vast majority of both oversized and undersized material will be eliminated directly.

Final cleaning stage includes the color sorting. The sorting is done by an equipment that possesses a series of photoelectric cells referred as “electric eyes”. Each bean will be channeled past the photoelectric cell in subdivided individual lane position, from this process the discolored beans will be rejected by a blast of air. The contrasting classes and other grains will also be removed in this stage based on color.

Storage systems

The beans are conveyed in trucks from the field to the storage receipt elevator. While received, beans immediately processed with air aspiration to remove material that is lighter than the beans, like leaves, pods, and stems. Beans are commonly stored in a variety of structures constructed as wood cribs, concrete silos, or steel bins. in the storage, beans are continually monitored for storage stability including providing continuous aeration and moisture content control. This action is necessary to ensure that the beans are not molding, producing heat, and off from developing unwanted odors or even bad flavors.

Packaging

Dry edible beans are packaged in food grade impervious materials to make sure that the integrity of the package allows for minimum subsequent contamination of the product. Nowadays the method for handling dry beans is using the alternate materials such as laminated paper and polypropylene sacks.

The applications of this beans are various. Asia countries used adzuki beans as an ingredient for many types of foods, such as pastries, desserts, cake, porridge, mixed with rice, jelly, milk, and ice cream. Adzuki beans are also used for many traditional Japanese confections like amanatoo, manju, and youkan. While in China, this beans are used for treating medical ailments, such as diuretic functions, dropsy, or even beri beri.

Grades

Percent Maximum Limits of

Grade

U.S No. 1

U.S No. 2

U.S No. 3

Moisture

18.0

18.0

18.0

Total Defects

(Total damaged, Total foreign material, Contrasting classes, and Splits)

2.0

4.0

6.0

Total Damaged

2.0

4.0

6.0

Clean cut Weevil Bored

0.1

0.2

0.5

Foreign Material

     

Total

(Including stones)

0.5

1.0

1.5

Stones

0.2

0.4

0.6

Contrasting Classes

0.5

1.0

2.0

Classes that Blend

5.0

10.0

15.0

Source:

United Stated Department of Agriculture: United States Standards for Beans (2017).

Categorization

Adzuki beans comes from Fabacaea family, which means this beans are categorized as beans.

 

Free quote