Sugared Natto Mung Bean
Sugared natto mung bean is a candied whole mung bean, Vigna radiata, cooked until tender and then saturated with sugar through a staged syrup infusion, giving a small glossy green or pale yellow bean with a soft sweet interior.
It belongs to the amanatto family of candied beans and involves no fermentation; the word natto in the name is a survival from the Japanese term rather than a description of the process. Mung bean is the smallest seed commonly candied in this way, which shortens both the cook and the infusion schedule relative to kidney or soybean, but also makes the seed coat easier to split, so the syrup steps are gentler rather than fewer. The cotyledon is starch rich at around 60 percent on a dry basis with about 24 percent protein, and it cooks to a soft, slightly floury texture with the clean mild flavour that mung bean is valued for.
Whole beans with the skin left on give a dark green candied product, while dehulled beans give a pale yellow one, and both are traded. Both grades are packed loose in cartons, pails and vacuum bags, either dried with a crystalline sugar coating or wet packed in residual syrup. Dry coated material is held at low water activity and is ambient stable, but it takes up moisture quickly in humid storage because the small bean has a high surface area for its weight.
We source bulk Sugared Natto Mung 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 loose skins and foreign matter |
| Colour | Dark green for skin on grade, pale yellow for dehulled grade, uniform |
| Flavour and odour | Sweet, characteristic cooked mung bean, no fermented or scorched note |
| Whole beans, intact seed coat | 88 percent minimum by weight |
| Total soluble solids | 70 to 78 degrees Brix |
| Moisture | 22.0 percent maximum |
| Total sugars | 50 percent minimum |
| Water activity | 0.75 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
The first division is between whole green beans, which keep the seed coat and the green colour, and dehulled beans, which are pale yellow and softer eating. Size is graded within each, and the proportion of whole intact beans is specified since splitting is the common defect. 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 in which part of the sucrose is replaced by maltitol or sorbitol, a substitution that raises water activity and shortens ambient life. Bakery grades are dried to lower residual moisture so they do not release water into a dough during proof and bake, while dessert grades are left softer. Colour reinforced grades, in which a permitted green colour is dosed into the later syrup steps to standardise appearance across lots, are traded alongside uncoloured material.
Applications
- Bread and sweet roll doughs, folded in whole as a small green or yellow inclusion in the crumb
- Chinese and Japanese confectionery assortments, used as one bean among several candied types
- Mooncake and pastry fillings, mixed into mung bean paste for a contrast between smooth and whole
- Steamed buns and glutinous rice cakes, distributed through the dough before steaming
- Cookies, muffins and cereal bars, used as a sweet legume inclusion
- Ice cream and frozen desserts, folded in cold where low water activity limits ice formation around the bean
- Shaved ice and dessert bowls, spooned on with jelly and syrup
- Bubble tea and dessert drinks, added as a small chewy topping
- Retail confectionery, packed alone or in a mixed candied bean assortment
China Manufacturers of Sugared Natto Mung Bean
Top Sugared Natto Mung 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 no E number applies and there is no additive listing in the United States. Regulation 852/2004 with the general food law governs manufacture in the European Union, and the preventive controls rules at 21 CFR Part 117 govern it in the United States. Preservation of the finished confection rests on sugar concentration and low water activity, supported by the cooking and drying steps, and these are the parameters documented as preventive controls. Mung bean is a conventional food in both markets with a long history of consumption and requires no novel food authorisation.
Additives are regulated on their own status. Regulation 1333/2008 authorises potassium sorbate and sodium benzoate, used in higher moisture grades, in the European Union as E202 and E211, with purity criteria in Regulation 231/2012, and 21 CFR 182.3640 and 21 CFR 184.1733 permit them in the United States. Polyols 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 use levels. Green colours used to standardise appearance must be permitted for the food category in the destination market and declared, and the permitted lists differ between the European Union and the United States, so colour selection is settled at the specification stage rather than at production.
Manufacturing Process
Dry mung beans are cleaned of stones and foreign seed and graded for size. Dehulled grades are passed between abrasive rollers first and the loose skins removed by aspiration. The beans are steeped in cold water for a few hours, a shorter soak than the larger pulses require, then cooked gently with steam or in water until the cotyledon is tender through to the centre while the coat, where retained, stays intact. Cooking is kept below a vigorous boil for the skin on grade, since agitation strips the coat from a small bean.
Cooked beans are drained and placed in a sugar syrup at low concentration. Over a period of days the syrup is drained and replaced with progressively stronger syrup, so that sugar diffuses into the cotyledon and water diffuses out slowly enough to avoid collapsing the bean. Because the bean is small, the schedule is shorter than for kidney or black soybean but the concentration steps are kept close together to prevent osmotic shock. When the interior reaches 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 a crystalline coating, dried briefly again, cooled and packed under conditions that keep humidity low. Wet packed grades are filled with measured syrup and pasteurised in the container.
