Stachyose Content and Recovery of Stachyose from Shajuku-eki during Azuki paste manufacturing

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  • アズキ餡製造時に生じる煮熟廃液中のスタキオース含量とその回収法
  • アズキアン セイゾウジ ニ ショウジル シャジュク ハイエキチュウ ノ スタキオース ガンリョウ ト ソノ カイシュウホウ

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Abstract

The Japanese phrase, shajuku-eki (SE), refers to the filtrate obtained after re-boiling azuki bean for 90 min to remove the astringency-component during the manufacturing of azuki paste. Currently, SE is discarded as a by-product of azuki paste following treatment with microbes. Here, we investigated the stachyose content in SE and methods to recovery stachyose for the purpose of effectively reusing SE. We found that the stachyose content in SE was 25.9-49.3% that of the total stachyose content in azuki beans of 5 cultivars, and that the carbonation process showed the highest recovery rate of stachyose (70.6-80.0% yield) with 75.5-80.5% decolorization. These results indicate that effective re-utilization of SE may be possible.

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