Discoloration of beans

When I boiled the beans, the boiled juice turned pink.

As a result of the retest, the pigment was estimated to be flavonoid pigment or tannin.

In the process of boiling the beans, the flavonoid pigment or tannin (estimated) contained in the pods of the beans has melted out. There is no hygiene problem because it is a component contained in the beans itself.

The red phenomenon of boiled juice can be prevented by handling fresh ones, because it does not occur if the green pods are fresh and the green color of the pods is vivid, and occurs after a few days.

Food complaint handling casebook Edited by the National Food Sanitation Monitoring Council

Published on March 8, 2007