Sugared Natto Kidney Bean
Sugared natto kidney bean is a candied whole kidney bean, Phaseolus vulgaris, boiled until fully cooked and then saturated with sugar by staged syrup infusion so the large bean retains its shape and its mottled or red seed coat.
The name follows the Japanese confection amanatto and involves no fermentation. Kidney bean is the largest seed commonly used in this confection, which changes the process arithmetic: the diffusion path from surface to centre is long, so both the cook and the sugar infusion take considerably more time than for a small pulse, and an infusion schedule that is too aggressive splits the bean along its natural seam. The cotyledon is starch rich at roughly 60 percent on a dry basis with about 22 percent protein, and it sets to a mealy, floury texture on cooking that the sugar then softens and sweetens.
The beans go loose into cartons, pails and vacuum bags, either dried with a crystalline sugar coating or wet packed in residual syrup. Because the bean is large, a single unit is a visible inclusion in a bread crumb or a dessert, and it is bought as much for appearance as for flavour. The dry coated form is held at low water activity and is stable at ambient temperature, but absorbs moisture readily in humid storage, which dissolves the surface coating and causes the lot to cake.
We source bulk Sugared Natto Kidney Bean from top China manufacturers for our partners. The manufacturer is in Shandong. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Bakery ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Whole candied beans, evenly coated, free from foreign matter |
| Colour | Red to mottled reddish brown according to seed type, uniform within the lot |
| Flavour and odour | Sweet, characteristic cooked kidney bean, no raw beany or fermented note |
| Whole beans, intact seed coat | 85 percent minimum by weight |
| Total soluble solids | 68 to 76 degrees Brix |
| Moisture | 24.0 percent maximum |
| Total sugars | 45 percent minimum |
| Water activity | 0.78 maximum |
| pH | 5.5 to 6.8 |
| Lead | 0.2 mg/kg maximum |
| Total plate count | 1,000 cfu/g maximum |
| Yeast and mould | 50 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
Seed type is the first division, since red kidney, light speckled and dark speckled beans give visibly different products and are graded separately. Size follows, expressed as count per unit weight, with large beans priced above small for decorative use. The proportion of whole beans with an intact coat is specified explicitly, because splitting is the dominant defect in this line.
The dry sugar coated grade and the wet syrup packed grade are the two commercial formats. Sugar level runs from a full sugar traditional grade to reduced sugar versions using maltitol or sorbitol in partial replacement, which lowers sweetness but raises water activity and shortens ambient life. Bakery grades are dried harder and to lower residual moisture so the bean does not release water into a dough during proof and bake, while dessert and retail grades are left softer and moister for direct eating.
Applications
- Bread and sweet roll doughs, folded in whole as a large visible inclusion in the crumb
- Steamed buns and rice cakes, distributed through the dough before steaming
- Cookies, muffins, scones and cereal bars, used in place of dried fruit
- Chinese pastry and mooncake fillings, mixed into bean paste for contrast in texture
- Ice cream, frozen desserts and parfaits, folded in cold or used as a topping
- Shaved ice and dessert bowls, spooned on as one topping among several
- Cake decoration and pastry garnish, placed individually on cream and mousse surfaces
- Bubble tea and dessert drinks, added as a chewy sweet topping
- Retail confectionery, packed and sold as a sweet bean snack
China Manufacturers of Sugared Natto Kidney Bean
Top Sugared Natto Kidney Bean manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
The product is a composite food rather than a food additive, so it carries no E number and has no additive listing in the United States. Manufacture falls under Regulation 852/2004 with the general food law in the European Union and the preventive controls rules of 21 CFR Part 117 in the United States. In this product the cooking step is normally documented as a preventive control for a chemical hazard as well as a microbiological one, because the Food and Drug Administration recognises phytohaemagglutinin in inadequately cooked kidney beans as a natural toxin hazard, and validated boiling is the control. Preservation of the finished confection then rests on sugar concentration, low water activity and drying.
Additives are regulated individually. Regulation 1333/2008 authorises potassium sorbate and sodium benzoate, used in higher moisture grades, in the European Union as E202 and E211, and 21 CFR 182.3640 and 21 CFR 184.1733 permit them in the United States. Polyols used in reduced sugar grades, sorbitol as E420 and maltitol as E965, are authorised in the European Union subject to a laxative effect statement above defined levels. Any colour used to standardise the appearance of the lot must be permitted for the food category in the destination market and declared. Kidney bean is a conventional food and is not itself a listed allergen in either market, though it must appear in the ingredient list by name.
Manufacturing Process
Dry kidney beans are cleaned of stones, soil and foreign seed and graded for size, then steeped in cold water for an extended soak so that the large seed hydrates evenly to the centre. Cooking is the food safety step in this line. Raw and undercooked kidney beans contain phytohaemagglutinin, a lectin that causes acute gastrointestinal illness, and it is destroyed only by boiling at full temperature for a sustained period, so the beans are brought to a rolling boil rather than held at a sub boiling simmer, and the time and temperature are recorded. The soak water is discarded before cooking.
Fully cooked beans are drained and transferred into a sugar syrup at low concentration. The syrup is drained and replaced with progressively stronger syrup over several days, so sugar diffuses inward and water diffuses outward slowly enough that the seed coat is not ruptured. This staged schedule takes longer than for a small bean because of the diffusion distance. When the interior reaches the target solids, the beans are drained, spread on trays or a belt and dried in warm air until the surface is tacky rather than wet. Dry grades are tumbled with granulated sugar to build the crystalline coating, dried briefly again, cooled and packed. Wet packed grades are filled with measured syrup and pasteurised in the container.
