JPS62100270A - Production of almond paste - Google Patents
Production of almond pasteInfo
- Publication number
- JPS62100270A JPS62100270A JP60239799A JP23979985A JPS62100270A JP S62100270 A JPS62100270 A JP S62100270A JP 60239799 A JP60239799 A JP 60239799A JP 23979985 A JP23979985 A JP 23979985A JP S62100270 A JPS62100270 A JP S62100270A
- Authority
- JP
- Japan
- Prior art keywords
- paste
- almond
- roasted
- almond kernel
- astringent skin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、アーモンドペーストのＷＩＪ造方法に関する
。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for making WIJ almond paste.
従来の技術とその問題点 従来、脱核漫のアーモンド仁の渋皮の除去は。Conventional technology and its problems Traditionally, removing the astringent skin of almond kernels without kernels.
アーモンド仁を水に長時間浸漬して渋皮を膨潤させた後
、これを除去している。この様な処理により渋皮を除い
たアーモンド仁は、含水けが人きいため、乾燥及び焙煎
をパ焦げ″を生じない程度の低温で長時間にわたり行な
う必要があり、焙■（後に得られる各種製品中のアーモ
ンド特有の香気が失われやすい欠点がある。Almond kernels are soaked in water for a long time to swell the astringent skin, which is then removed. Almond kernels from which the astringent skin has been removed through such processing have a high water content, so they must be dried and roasted for a long time at a low temperature that does not cause charring. The disadvantage is that the unique aroma of almonds is easily lost.
問題点を解決するための千成
本発明者は、従来技術の問題点に鑑みて種々研究を重ね
た結果、アーモンド仁の渋皮除去及び焙煎を従来不適当
であるとして採用されてい４（かった高温条件下に短時
間内に行なう場合には、予想外にもアーモンド製品中の
香気が高度に保持されることを見出した。即ち、本発明
は、
（１）脱核したアーモンド仁を蒸気乃至熱水に３〜８分
間接触又は浸漬して渋皮を膨潤ｌしめＣ除去し、
（１１）渋皮を除去したアー［ンド仁を２００〜３２０
℃で焙煎し、
（ｉｉｉ ）焙煎アーモンド化を粗砕した後、（ｉｖ
）粗砕物を磨砕してペーストとすることを特徴とするア
ーモンドペーストの製造方法を提供するものである。As a result of various studies in view of the problems of the prior art, the present inventor has discovered that removal of the astringent skin and roasting of almond kernels had previously been considered inappropriate and had been adopted4. It has been unexpectedly found that the aroma in almond products is highly retained when the process is carried out under high temperature conditions for a short period of time.That is, the present invention has the following features: (1) Steam or Contact or immerse in hot water for 3 to 8 minutes to swell and remove the astringent skin.
After roasting at ℃, (iii) coarsely crushing the roasted almonds, (iv)
) Provides a method for producing almond paste, which is characterized by grinding a coarsely ground product into a paste.
本発明においては、脱核したアーモンド化を蒸気乃至熱
水（通常６０℃以上好ましくは９０℃以上）に３〜８分
間接触させるか浸漬する。浸漬水の温度が低すぎる場合
には、浸漬時間を延長しなければならないので、渋皮の
みならず、アーモンド化の一部までが膨潤され、含水量
が増大する。In the present invention, the denucleated almonds are brought into contact with or immersed in steam or hot water (usually at a temperature of 60° C. or higher, preferably 90° C. or higher) for 3 to 8 minutes. If the temperature of the soaking water is too low, the soaking time must be extended, so that not only the astringent skin but also a part of the almond skin is swollen and the water content increases.
この場合には、渋皮の除去時にアーモンド化の一部が同
時に除去されて失われたり、引続く焙煎時の時間を延長
しなければならないために、香気が失われたり或いは焦
げ臭を生じたりする。又、浸漬時間が長過ぎる場合には
、アーモンド化が渋皮の色で着色されることもある。浸
漬水の温度と浸漬時間とは、相互に関連するものであり
、一般に浸漬水が？：Ｓ温である場合には、浸漬時間を
短くする等の配慮をすることが？ましい。渋皮の除去は
、浸漬を終えたアーモンド化を常法に従って脱皮機にか
ける等の手段に供することにより容易に行なわれる。In this case, part of the almondization is removed and lost when the astringent skin is removed, or the subsequent roasting time must be extended, resulting in a loss of aroma or a burnt odor. do. Also, if the soaking time is too long, the almonds may be colored with the color of astringent skin. The temperature of the soaking water and the soaking time are interrelated, and generally the soaking water is? :If the temperature is S, should we take measures such as shortening the soaking time? Delicious. The astringent skin can be easily removed by subjecting the soaked almonds to a dehulling machine or the like in a conventional manner.
渋皮を除去されたアーモンド化は、次いで２００〜３２
０℃で焙煎される。この温度の範囲外で焙煎を行なう場
合には、アーモンド特有の芳香いわゆるパ焙煎香”が十
分に発現されない。Almondization with astringent skin removed is then 200-32
Roasted at 0℃. If roasting is carried out outside this temperature range, the unique aroma of almonds, so-called roasted aroma, will not be sufficiently expressed.
本発明においては、上記の如くして得た焙煎アーモンド
を２〜５ＩｌｌＩ１１程度に粗砕した後、更に磨砕して
ペーストとする。この粗砕及び磨砕方法は、特に限定さ
れず、常法に従って行なうことが出来る。この焙煎アー
モンドの粗砕及び磨砕は、連続して行なうことができる
が、上記特定粒径への粗砕を行なうことなく直接磨砕を
行なう場合には、やはりアーモンド焙煎香が十分に発現
されない。In the present invention, the roasted almonds obtained as described above are coarsely crushed into about 2 to 5IllI11 pieces, and then further crushed to form a paste. This coarse crushing and grinding method is not particularly limited, and can be carried out according to a conventional method. This coarse crushing and grinding of roasted almonds can be carried out continuously, but if the grinding is carried out directly without coarsely crushing the roasted almonds to the above-mentioned specific particle size, the aroma of the roasted almonds will still be sufficient. Not expressed.
かくして得られたアーモンドペーストは、必要ならば、
常法に従ってフレーバーによる賦香処理に供しても良い
。The almond paste thus obtained can be
It may be subjected to flavoring treatment according to a conventional method.
本発明のアーモンドペーストは、各種の食品類、菓子類
、飲料類等の材料として極めて有用である。The almond paste of the present invention is extremely useful as a material for various foods, confectionery, drinks, etc.
発明の効果 本発明によれば、以下の如き顕著な効果が奏される。Effect of the invention According to the present invention, the following remarkable effects are achieved.
（１） アーモンド化の渋皮除去及び焙煎を短時間で行
なうことができるので、作業性が著るしく向上する。(1) Since the astringent skin removal and roasting of almonds can be done in a short time, work efficiency is significantly improved.
（２） 得られるアーモンドペーストの香気が極めて高
い。(2) The aroma of the resulting almond paste is extremely high.
実 施 例
以下に実施例を示し、本発明の特徴とするところをより
一層明らかにする。EXAMPLES Examples are shown below to further clarify the features of the present invention.
実施例１
米国カリフォルニア産脱核アーモンド仁を約１００℃に
保持した熱水に５分間浸漬した後、膨潤した渋皮を除去
した。次いで、該アーモンド化を２８０℃で６分間保持
して焙煎した後、約２〜３ＩＩ１ｍ程度に粗砕し、次い
で磨砕してベース１〜化した。Example 1 Nucleated almond kernels from California, USA were immersed in hot water maintained at about 100° C. for 5 minutes, and then the swollen astringent skin was removed. Next, the almonds were roasted by holding at 280° C. for 6 minutes, and then coarsely crushed to about 2 to 3 II 1 m, and then ground to form base 1.
得られたペーストは、アーモンドの焙煎香に優れ、菓子
類、飲料類等の原材料として好適であった。The resulting paste had an excellent roasted almond aroma and was suitable as a raw material for confectionery, beverages, and the like.
（以 上）(that's all)
Claims (1)
〜８分間接触又は浸漬して渋皮を膨潤せしめて除去し、 （ｉｉ）渋皮を除去したアーモンド仁を２００〜３２０
℃で焙煎し、 （ｉｉｉ）焙煎アーモンド仁を粗砕した後、（ｉｖ）粗
砕物を磨砕してペーストとする ことを特徴とするアーモンドペーストの製造方法。(1) (i) Put enucleated almond kernels in steam or hot water.
Contact or soak for ~8 minutes to swell and remove the astringent skin, (ii) 200 to 320 almond kernels from which the astringent skin has been removed.
A method for producing an almond paste, which comprises: roasting at ℃, (iii) coarsely crushing the roasted almond kernels, and (iv) grinding the coarsely crushed product to form a paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60239799A JPS62100270A (en) | 1985-10-25 | 1985-10-25 | Production of almond paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60239799A JPS62100270A (en) | 1985-10-25 | 1985-10-25 | Production of almond paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62100270A true JPS62100270A (en) | 1987-05-09 |
| JPH0456588B2 JPH0456588B2 (en) | 1992-09-08 |
Family
ID=17050036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60239799A Granted JPS62100270A (en) | 1985-10-25 | 1985-10-25 | Production of almond paste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62100270A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7328909B2 (en) | 2004-08-03 | 2008-02-12 | Honda Motor Co., Ltd. | Tower connecting bar structure |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6541087B1 (en) * | 2018-10-16 | 2019-07-10 | 株式会社ワールドナッツ | Almond paste composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS575499A (en) * | 1980-06-12 | 1982-01-12 | Mitsubishi Electric Corp | Acoustic reproducing device |
| JPS5881768A (en) * | 1981-11-09 | 1983-05-17 | Ton:Kk | Nut paste for drinking of dessert and its application |
-
1985
- 1985-10-25 JP JP60239799A patent/JPS62100270A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS575499A (en) * | 1980-06-12 | 1982-01-12 | Mitsubishi Electric Corp | Acoustic reproducing device |
| JPS5881768A (en) * | 1981-11-09 | 1983-05-17 | Ton:Kk | Nut paste for drinking of dessert and its application |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7328909B2 (en) | 2004-08-03 | 2008-02-12 | Honda Motor Co., Ltd. | Tower connecting bar structure |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0456588B2 (en) | 1992-09-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |