| Client: Kyo-Nichi Todai Foods | Focus: Zero Oxidation & Fresh Aroma Retention |
| Solution: Heavy-Duty Bean Paste Mixer | Key Tech: 70°C Vacuum Boiling & U-Shape Scrapers |
The Challenge: Preventing Oxidation in Premium Red Bean Paste
For a top-tier manufacturer like Kyo-Nichi Todai Foods, maintaining the natural color and flavor of their premium red bean paste is strictly non-negotiable. However, traditional open-kettle boiling at 100°C+ caused their delicate ingredients to undergo severe thermal oxidation, turning the paste dark brown and destroying its fresh, natural aroma.
Furthermore, as the sugar concentration increased, the extreme viscosity of the paste made it incredibly prone to caramelization and burning at the bottom of standard kettles. To overcome these critical quality bottlenecks, the client urgently required a specialized high viscosity horizontal mixer capable of processing dense recipes without heat damage.
The XINYE Engineering Solution
To conquer both the thermal and mechanical challenges of high-end bean paste manufacturing, XINYE customized an advanced Vacuum type horizontal cooking mixer. This system perfectly combines the strong kneading power of a horizontal shaft with a state-of-the-art negative-pressure vacuum sealing system.
70°C Low-Temp Vacuum Technology
By utilizing a highly efficient negative-pressure vacuum system, the equipment successfully dropped the boiling point of the water content to just 70°C. This oxygen-free, low-temperature boiling completely prevents thermal oxidation, locking in the vibrant natural color and rich flavor of the red beans.
Extreme Viscosity Handling
Operating as a true Vacuum U-shape cooker, the specialized U-shape kettle is equipped with heavy-duty PTFE wall scrapers. Even at massive viscosity levels, these robust scrapers forcefully fold the paste while maintaining 100% contact with the kettle wall, ensuring absolute zero burn-on during the entire concentration process.
Learn how XINYE's vacuum mixing technology helps top-tier food brands eliminate oxidation and scale production.
Request a Technical ConsultationThe Result: Unmatched Commercial Quality
By deploying XINYE's heavy-duty bean paste mixer, Kyo-Nichi Todai Foods resolved their most critical thermal processing challenges. The results were immediate and transformative:
Zero Oxidation: The 70°C vacuum environment completely prevented caramelization, allowing the paste to retain its vibrant, fresh red color.
Zero Burn-On: The specialized U-shape mechanical agitation effortlessly handled the extreme viscosity without any localized scorching.
Aroma Preservation: The gentle processing perfectly protected the heat-sensitive aromatic compounds, delivering a superior, premium-grade red bean paste to the market.
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