Sugared Natto White Bean
Sugared natto white bean is a candied whole white bean, usually the white seeded form of Phaseolus vulgaris sold as cannellini, navy or white kidney bean, cooked through and then saturated with sugar by staged syrup infusion.
The confection is the one known in Japan as amanatto and involves no fermentation, despite the name. What distinguishes the white bean version is colour. With no anthocyanin in the seed coat, the finished bean is ivory to pale cream and takes added colour cleanly, so this is the grade producers use when a coloured candied bean is wanted, in pink, green, yellow or pale purple. The cotyledon is starch dominated, around 60 percent starch and 22 percent protein on a dry basis, and cooks to a mealy texture with a mild flavour that carries added vanilla, matcha or fruit notes better than a strongly flavoured bean would.
It moves loose in cartons, pails and vacuum bags, either dried with a crystalline sugar coating or wet packed in residual syrup. Water activity in the dry coated grade is low enough for ambient stability, but the pale surface shows discolouration readily, so lots are protected from light and from prolonged warm storage, both of which drive browning at the coat.
We source bulk Sugared Natto White 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 | Ivory to pale cream, or the specified tint, uniform within the lot |
| Flavour and odour | Sweet, mild cooked bean, no raw beany, scorched 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 comes first, with cannellini, navy and large white kidney beans graded separately because their size and cooked texture differ. Bean size follows, expressed as count per unit weight, and the proportion of whole beans with an intact seed coat is specified, splitting being the usual defect. Colour uniformity is a grading criterion in its own right for this line, since a lot with browned or scorched beans cannot be used where a pale finish is required.
The dry sugar coated grade and the wet syrup packed grade are the two formats. Coloured grades, tinted with a permitted colour to a pastel shade, are a distinct commercial line alongside the natural ivory product. Sugar level runs from full sugar to reduced sugar versions using maltitol or sorbitol in partial replacement, which lowers sweetness but raises water activity. Bakery grades are dried to lower residual moisture so the bean does not release water into a dough, while dessert and retail grades are left softer for direct eating.
Applications
- Bread and sweet roll doughs, folded in whole where a pale inclusion is wanted against a dark crumb
- Japanese and Chinese confectionery, used whole as a decorative element or a component of assorted bean sweets
- Coloured confectionery mixes, in which the neutral bean carries a pastel colour and a matching flavour
- Cookies, muffins and cereal bars, used as a sweet legume inclusion in place of dried fruit
- Ice cream, parfaits and frozen desserts, folded in cold or placed as a topping
- Cake decoration and pastry garnish, arranged individually on cream and mousse surfaces
- Steamed buns and rice cakes, distributed through the dough before steaming
- Bubble tea and dessert drinks, added as a sweet topping
- Retail confectionery, packed alone or in an assortment of candied beans
China Manufacturers of Sugared Natto White Bean
Top Sugared Natto White 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
Sugared white bean is a composite food, not 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. The boiling step is documented as a control for phytohaemagglutinin, which the Food and Drug Administration recognises as a natural toxin hazard in inadequately cooked beans of the Phaseolus vulgaris group, as well as a microbiological reduction step. Stability of the finished confection then rests on sugar concentration, low water activity and drying.
Because coloured grades are a large part of this line, colour regulation matters more here than in the darker bean products. Colours must be permitted for the relevant food category in the destination market, and the permitted lists and declaration requirements differ between the European Union, where Regulation 1333/2008 authorises colours and certain azo colours carry an additional warning statement, and the United States, where 21 CFR Part 74 lists certified colour additives that must be declared by name. In the United States 21 CFR 182.3640 and 21 CFR 184.1733 permit the preservatives used in higher moisture grades, potassium sorbate as E202 and sodium benzoate as E211. Polyols in reduced sugar grades, sorbitol as E420 and maltitol as E965, carry a laxative effect statement in the European Union above defined levels.
Manufacturing Process
Dry white beans are cleaned of stones, soil and foreign seed, graded for size and steeped in cold water for a long soak so the seed hydrates evenly to the centre. The soak water is discarded and the beans are boiled at full temperature until cooked through. This step is a safety requirement and not only a texture one, because white kidney beans, like red, contain phytohaemagglutinin, a lectin destroyed only by sustained boiling rather than by a low simmer, so time and temperature are recorded. Cooking water is often lightly acidified or treated to keep the coat pale, since alkaline water darkens it.
Cooked beans are drained into a sugar syrup at low concentration, and the syrup is drained and replaced with progressively stronger syrup over several days so that sugar diffuses inward and water outward without splitting the bean. Where a coloured product is being made, the colour is dosed into the later syrup steps so it penetrates the coat evenly. When the interior reaches target solids the beans are drained, spread on trays or a belt and dried in warm air at moderate temperature, kept low deliberately to avoid browning the pale surface. 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.
