Analysis of the Present Process of "Ann" Manufacture Using Beans (Butter bean) Containing Cyanogenic Compounds

DOI

Bibliographic Information

Other Title
  • シアン化合物含有雑豆を使用した製あんに関する化学的研究　Ｉ　　シアン化合物含有雑豆（バター豆）を使用した現行製あん工程の解析
  • シアン化合物含有雑豆を使用した製あんに関する化学的研究(第1報)

Search this article

Description

The manufacturing process of innoxious "Ann" from beans (Butter bean, Phaseolus lunatus Linn) containing cyanogenic compounds was studied. The "Ann" used for the analyses was manufactured in a modern and an old factories and the amount of liberated hydrogen cyanide (HCN) in each process was estimated. Liberated HCN in the usual product of "Ann" was not detected by the picric test according to the method of "the Food Hygienic Law" in Japan, but the high amount of HCN was sometimes detected in the "Ann" produced under the conditions which the boiling or the "Shibukiri" process was imperfect. A part of HCN liberated from beans moved to the waste water, and its amount increased with increasing the temperature of soaking water of the beans. Liberation ratio of HCN in the soaking process was 30.2% in the modern factory and 21.3% in the old factory. ("Ann" ("Nama Ann") is a mashed and granulated product of boiled beans. "Shibukiri" is to remove the lye from beans by boiling.)

Journal

Details 詳細情報について

  • CRID
    1390282681381941248
  • NII Article ID
    130003967057
  • DOI
    10.3136/nskkk1962.28.3_119
  • ISSN
    00290394
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

Report a problem

Back to top