Bean (Vigna angularis), the ancient name è…, small è½, red è½, etc.; alias red bean, red beans, red beans, colored beans, rice beans, rice beans. English name Adzuki bean. The chromosome number is 2n=22. Azuki beans originated in China and cultivated for more than 2,000 years. The world's largest azuki bean is Asia, and it is also produced in Africa, Europe and the Americas. Around 24 countries around the world grow adzuki beans, with the largest production area in China, Japan, North Korea, South Korea, Australia, Thailand, India, Myanmar, the United States, Canada, Brazil, Colombia, New Zealand and the Far East of the former Soviet Union, Zaire. And Angola and other countries have a certain production area.
According to the test results of 1479 accessions of adzuki bean germplasm, the average protein content was 22.56%, which varied from 20.92% to 24.00%; fat was 0.59%; total starch was 53.17%, and amylose was 11.50%. The composition of human essential amino acids in the protein is relatively complete, but the content of sulfur-containing amino acids is less, and it is the first limiting amino acid. The ratio of eggs to carbohydrates in grain is approximately 1:2 to 2.5, while cereals are only 1:6 to 7. The protein content of adzuki beans is also higher than that of animal products. For example, lean pork contains 16.7% protein, beef 17.7%, eggs 14.7%, and milk 3.3%. Since ancient times, many countries use small beans to treat diseases and prevent diseases. Li Shizhen's "Compendium of Chinese Herbal Medicine" and "Chinese Dictionary of Herbal Medicine" respectively introduced the sweet and non-toxic taste of Adzuki Bean, the heart and small intestinal diameter. Contains more saponins, can stimulate the intestines, have laxative, diuretic effect, have a curative effect on heart disease and kidney disease; eat a small amount of adzuki beans every day can purify the blood and relieve heart fatigue. There are more fibers and many soluble fibers that can not only ventilate, relax, but also reduce cholesterol. Modern medicine has also demonstrated that Adzuki Bean has significant inhibitory effects on Staphylococcus aureus, Shigella flexneri, and Salmonella typhi. It is also an important export material of our country. Mainly exported to Japan and South Korea. As a traditional agricultural and sideline product, the processed adzuki bean products are well known both at home and abroad. It is also an excellent crop for replanting, filling and saving the land. Azuki beans can also be used as silage or green manure. Sprouts can be made vegetables.
Red Adzuki bean is known as the "red pearl" in the food. It is not only a nutritious product for people's life, but also an important raw material for the food and beverage processing industry. Since the ancient times, the Chinese people have been enjoying the summer, especially in the midsummer, red bean soup not only quenches thirst but also has the effect of clearing away heat and eliminating heat. Use beans and rice, millet, glutinous rice and other porridge for cooking. Use bean flour to combine with wheat flour, rice noodles, millet noodles, and cornmeal to create a variety of foods that can be used to regulate life. Or high-protein, low-fat, multi-nutrient functional foods, is the Chinese traditional way of eating. The adzuki bean output rate is 75%, and it mainly produces red bean paste (wet sand and dry sand). Red bean paste can be used to make bean bag, crystal packs, deep-fried cakes, and mixed beans. Red bean paste can also be used to make popsicles, sorbets, ice cream, and cold drinks. Using bean paste can be made into a variety of Chinese and Western style four seasons cakes, such as bean paste cake, bean paste moon cake, bean paste spring roll, bean paste, creamy red bean cake. In recent years, canned red beans have been made from red beans. The processing industry of adzuki's food and beverage products has shown great promise. There are two ways to process red beans into red bean paste. One is to grind the dried beans into soybean flour, sieve the seed coat, and the rest is dried bean paste. The second is the wet processing method. Soak the beans and soften them with boiled water. Ground the boiled soft beans and put them into cold water to separate them from the starch (bean paste). Use different sieves or other methods to remove the beans. Lastly, the obtained bean paste (bean puree) is dried and stored, and various foods can be produced. Because red adzuki bean seed coat is soluble in water, the water is changed twice and the bean paste is light red. Another method is to grind the beans after the beans are boiled, remove the fibers and the like by centrifugation, and the remainder is washed with water, crushed, and obtained into bean paste (bean puree). Add sugar as a dessert or ground and pulverize. Japan cooked canned beans with sugar water. You can also make the adzuki beans like burst popcorn.