商品案内きな粉
大豆を煎って粉末にしたものです。粗砕きした段階で皮を除き、更に粉砕しますが、皮を除かないものもあります。普通、黄大豆を用い黄褐色を呈しますが、青大豆を用いたものは「青きな粉」「うぐいすきな粉」と言い、淡緑色で香りも多少異なります。和菓子の製菓原料に用いるほか、餅につけてあべかわ餅にしたりします。でんぷん・たんぱく質・脂肪を含む栄養豊富な食品です。大豆のたんぱく質は良質ですが消化が悪いため、加工によってその欠点を補いますが、きな粉のように粉にしたものは炊豆・煮豆などに比べてかなり消化がよいと言われています。
Soybean flour "kinako" / Green soybean flour "aokinako"
This flour is made of roasted soybeans. First we break the beans roughly and peel them. Then we grind them into pieces. There is also a kind of the flour that we make without peeling the beans. Usually yellow soybeans are used to make soybean flour, but the flour made of blue soybeans is called Green soybean flour "aokinako" or Bush warbler soybean flour "uguisukinako". The color is pale green and the scent of the flour is different from the yellow one. We use soybean flour for making Japanese sweets and making "abekawa mochi", a rice cake dusted with soybean flour. The flour contains starch, protein and fat and therefore is nourishing. The proteins in soybeans is certainly good in quality but hard to digest.
This problem is solved by processing soybeans, and powdered one such as soybean flour is more digestible than roasted soybeans and boiled soybeans.
