CN1493209A - Drinking food containing dry sweetened bean paste stuffing - Google Patents
Drinking food containing dry sweetened bean paste stuffing Download PDFInfo
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- CN1493209A CN1493209A CNA03158098XA CN03158098A CN1493209A CN 1493209 A CN1493209 A CN 1493209A CN A03158098X A CNA03158098X A CN A03158098XA CN 03158098 A CN03158098 A CN 03158098A CN 1493209 A CN1493209 A CN 1493209A
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- bean paste
- paste stuffing
- sweetened bean
- cake
- flavor
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2132—Other phenolic compounds, polyphenols
Abstract
Dried bean-jam containing food and drink are provided, each of which has flavor inherited from bean-jam through formulating therewith dried bean jam extremely suppressed in deterioration of flavor and taste. The food and drink contain dried bean-jam containing 3.6-8.1 mg of polyphenol per g of dried bean jam solid, wherein the food and drink are selected from bakery products, Japanese-style confection, Western-style cake, snack cake, frozen dessert, premix, instant food, health food, seafood-paste, noodles and soft drink; the bakery products are selected from bread and steamed bread; the Japanese-style confection is selected from sweet red-bean soup powder, dumpling, and fernbrake starch rice cake; and the Western-style cake is selected from sponge cake, cookie, pudding, chocolate and butter cream.
Description
Technical field
The present invention relates to the good diet product that contain dry sweetened bean paste stuffing of local flavor.
Background technology
Be used for various food and drinks from the sweetened bean paste stuffing of red bean manufacturing based on dessert.The sweetened bean paste stuffing that is used for the raw material of Food ﹠ Drink has unsweetened sweetened bean paste stuffing, sweetened bean paste stuffing, dry sweetened bean paste stuffing etc.The moisture of unsweetened sweetened bean paste stuffing is up to about 62%, because its moisture height, so non-constant of keeping quality, when in unsweetened sweetened bean paste stuffing, adding carbohydrate manufacturing sweetened bean paste stuffing, existence must be made sweetened bean paste stuffing at once after making unsweetened sweetened bean paste stuffing, perhaps must use to refrigerate or problem that the unsweetened sweetened bean paste stuffing of freezing preservation etc. is difficult to handle.On the other hand, dry sweetened bean paste stuffing is that the moisture with unsweetened sweetened bean paste stuffing dehydrates to below 10%, and is except anti-long preservation, also good aspect the property handled.But, dry sweetened bean paste stuffing is because except main warm during because of drying etc. significantly the original local flavor of infringement filling, also has the problem that makes the original food flavor deterioration of filling because of the damage of filling particle, so, can not obtain the original local flavor of sweetened bean paste stuffing even in other food, cooperate dry sweetened bean paste stuffing.
Summary of the invention
The object of the present invention is to provide various diet product, wherein, with existing dry sweetened bean paste stuffing relatively, cooperate the deterioration of local flavor, food flavor to be subjected to the dry sweetened bean paste stuffing of doing one's utmost to suppress, thereby have the original local flavor of sweetened bean paste stuffing.
Other purpose of the present invention and advantage are apparent from following explanation.
According to the present invention, above-mentioned purpose of the present invention and advantage are reached by the diet product, and these diet product are characterised in that the polyphenol content that contains in the dry sweetened bean paste stuffing solid content of 1g is the dry sweetened bean paste stuffing of 3.6～8.1mg.
Present inventors have carried out research with keen determination, polyphenol in the red bean liquor of finding in the past to abandon as the astringent taste composition has increases the original local flavor of sweetened bean paste stuffing, the effect of food flavor, contain the dry sweetened bean paste stuffing of the polyphenol of specified quantitative by cooperation in the diet product, and finished the present invention.
The contained polyphenol of dry sweetened bean paste stuffing becomes the inadequate diet product of the original local flavor of sweetened bean paste stuffing than 3.6mg/g after a little while, than 8.1mg/g for a long time, becomes the strong diet product of astringent taste, so can not reach purpose of the present invention.
The specific embodiment
As making dry sweetened bean paste stuffing contain the method for the polyphenol of above-mentioned scope, there is no particular limitation to this, in the manufacturing process of unsweetened sweetened bean paste stuffing, the unsweetened sweetened bean paste stuffing of making from the main beans that boil with conventional method by drying, the polyphenol amount that can obtain in the dry sweetened bean paste stuffing solid content is the dry sweetened bean paste stuffing of 3.6～8.1mg/g, the beans that described master boils are via the 1st cooking process (boiling in advance) that boils to 98 ℃, after removing astringent taste, obtain at the 2nd cooking process (main boiling) that boiled more than 90 ℃ 30～180 minutes.The water yield when boiling, when adopting said method, with respect to the 30kg red bean, preferred water 70～150kg.
Drying means during as the unsweetened sweetened bean paste stuffing of drying can be used existing drying means, and when using heated drying, because heat causes the deterioration of local flavor, the temperature that can not too raise when dry is important.As preferred drying means, can enumerate the method for dry unsweetened sweetened bean paste stuffing down that stirs and reduce pressure.
As can using the commercially available drying machine that stirs decompressor that has, if can regulate mixing speed, temperature, vacuum arbitrarily then more preferably following under the decompression state of stirring dry device.As such device, can enumerate for example cylinder agitating type vacuum drier, the tapered stirring drier of rounding, V-type stirring drier etc.
Temperature during as drying, the temperature of preferably products temperature (product temperature) promptly being carried out dry unsweetened sweetened bean paste stuffing remains on below 50 ℃, for example 0～50 ℃, more preferably remains on below 35 ℃ for example 0～35 ℃.By products temperature being remained on below 50 ℃, can suppress the deterioration of the quality that causes by heat significantly.
Below the preferred 93Torr of the pressure (absolute pressure) of the environment when dry, 5～93Torr for example, more preferably below the 42Torr, 5～42Torr for example.
As agitating device, as long as can stir just passablely under the damage the filling particle not being caused, for example can select to have the agitating device of stirring vanes such as belt, propeller type, vane type, anchor formula or the agitating device of these stirring vane planetary motion types.Stirring can be carried out continuously, and also intermittently (interruption) carries out.
Mixing speed is different because of the agitating device that uses, but only however destroy the filling particle and can under the speed that evenly stirs, stir just passable, when for example using horizontal vacuum band drier (ァ De ヴ, Application ス ト サ one PVC ス system), below the preferred 60rpm, more preferably 3～30rpm.In addition, when use was equipped with the tapered stirring drier of rounding (refreshing steel パ Application テ Star Network (strain) system) of planetary motion type agitating device, the rotary speed of the preferred axis of rotation was 25～250rpm, and the rotary speed of hollow shaft is 0.1～10rpm.
By under aforesaid condition, stirring, can effectively utilize heat energy, the short time is carried out drying, particularly can obtain the dry sweetened bean paste stuffing that need not to pulverize.
In addition, in drying process, the liquor that produces in the time of also can adding cooking process.Carry out drying after adding liquor, can strengthen local flavor.As the addition of liquor, be preferably 7.5～25 weight % of the liquor that produces at the 2nd cooking process.Owing to except polyphenol, also contain impurity in the liquor, thereby the amount of the liquor that adds surpasses 25 weight %, and then astringent taste is too strong, and is influential to the food flavor of diet product, so can not reach purpose of the present invention.Thereby, as the addition of liquor, 15 weight % more preferably from about.In addition, the liquor that preferably when the 2nd cooking process, produces of the liquor of interpolation.In the liquor that when removing puckery operation, produces, also contain polyphenol, but astringent taste is strong, probably can damages local flavor, thereby be not preferred.
In the present invention, be contained in or be engaged in the various diet product, can make diet product with the original local flavor of sweetened bean paste stuffing by the dry sweetened bean paste stuffing that will make as mentioned above.To the polyphenol content that contains in the dry sweetened bean paste stuffing solid content of 1g is the food of the dry sweetened bean paste stuffing of 3.6～8.1mg, and there is no particular limitation for purpose food promptly of the present invention.Be preferred for for example bread, steamed bun, baked goods such as Pizza, rice cake red bean soup, steamed bun, red bean jelly, the dish cake (ゎ ら び cake) of fainting, Japanese dessert such as wheat crispbread, sponge cake, cake, Deep-fried doughnut, curds and whey, wafer, biscuit, cookie, jelly, pudding, the Bavaria Western-style pastry, chocolate, whipped cream, the milk slurry oil, western-style cakes such as egg milk custard, プ レ ッ Star ェ Le, head chop, cereals etc. grab a bite for a short time, ice cream, frozen desserts such as ice cream, the egg premixs such as sweet flapjack mixture of suckling, instant glutinous rice cake red bean soup, fast food food such as kudzuvine root starch soup, healthy food such as nutritious supplementary pharmaceutical, aquatic products delicatessens such as breaded fish stick, Noodle, buckwheat flour, noodles such as macaroni, tea beverage, cold drinks such as canned rice cake red bean soup etc.
Dry sweetened bean paste stuffing of the present invention is owing to contain the polyphenol of specified quantitative, and the original local flavor of sweetened bean paste stuffing is enhanced, so there is not to feel the smell that shone as existing dry sweetened bean paste stuffing.Thereby, when being engaged in the diet product, need not in the past bleaching operation for several times in water before use, as diet product part of raw materials, can directly or water, cow's milk etc. restore and suitable mixing.In addition, dry sweetened bean paste stuffing because of moisture less to about 5 weight %, so do not have the disorder of the mixed proportion of the diet product that moisture causes, again because of not sugaring, thus do not have the disorder of the mixed proportion that sugar causes, thereby do not damage the original sense of food of the diet product of interpolation etc.The addition that adds in the diet product is different because of the kind of diet product, each one hobby, in the time of for example in being incorporated into bread dough, with respect to the 100g wheat flour, can add about 3～50g.
Embodiment
Below, the present invention will be described to enumerate embodiment.
Test example 1 (manufacturing of dry sweetened bean paste stuffing A)
Washing 30kg raw material red bean, remove crude removal and foreign matter after, add 150kg water, boil to 98 ℃, remove the water that removes astringent taste (removing puckery) at once, washing removes puckery back attached to the lip-deep astringent taste of beans.Toward except that the water that adds 150kg in the beans after puckery, boil 80 minutes (main boiling), after boiling, stop heating, steamed 15 minutes.Then, in the main beans that boil, add cold water on one side, Yi Bian after beans are made filling (grind and screen), make filling particle precipitation, usefulness filter screen draining and separating in settled layer.The filling particle (filling juice) of sedimentation separation is put into the squeezing bag,, obtain the unsweetened sweetened bean paste stuffing of the about 62 weight % of moisture with the squeezer squeezing.With the SV mixer of 50L volume (refreshing steel パ Application テ Star Network Co., Ltd.), at 60 ℃ of jacket temperatures, pressure 15Torr, the mixing speed 100rpm of the axis of rotation, under the condition of the mixing speed 3rpm of hollow shaft,, obtain dry sweetened bean paste stuffing A with this unsweetened sweetened bean paste stuffing drying of 22kg.Being determined at the total polyphenols that contains among the dry sweetened bean paste stuffing A, is 4.4mg in the dry sweetened bean paste stuffing solid content of 1g.
In addition, the method that the quantitative usefulness of total polyphenols is following is carried out.The acid methanol solution of salt is joined in the dry sweetened bean paste stuffing, extract certain hour, filter extract in heating with under stirring.Further extract residue 2 times, merges 3 times filtrate, after concentrating with evaporimeter, it is extremely a certain amount of to mix (mess up), this solution as test liquid.According to J.Biol.Chem., 22,305 (1915) the Folin-Denis methods of being put down in writing are carried out quantitatively this test liquid.Standard substance is a gallic acid.
Test example 2 (manufacturing of dry sweetened bean paste stuffing B)
Washing 30kg raw material red bean, remove crude removal and foreign matter after, add 150kg water, boil to 98 ℃, remove the water that removes astringent taste (removing puckery) at once, washing removes puckery back attached to the lip-deep astringent taste of beans.Toward except that the water that adds 100kg in the beans after puckery, boil 80 minutes (main boiling), after boiling, stop heating, steamed 15 minutes.Then, Yi Bian in the main beans that boil, add liquor and cold water,, use the filter screen draining and separate Yi Bian after making filling (grind and screen), make filling particle precipitation in settled layer.The filling particle (filling juice) of sedimentation separation is put into the squeezing bag,, obtain the unsweetened sweetened bean paste stuffing of the about 62 weight % of moisture with the squeezer squeezing.With the horizontal band drier (ァ De ヴ, Application ス ト サ one PVC ス system) of 50L volume, 60 ℃ of jacket temperatures, pressure 20Torr under the condition of mixing speed 10rpm, with this unsweetened sweetened bean paste stuffing drying of 12kg, obtains dry sweetened bean paste stuffing B.With measuring the total polyphenols that contains among the dry sweetened bean paste stuffing B, in the dry sweetened bean paste stuffing solid content of 1g, be 7.1mg with the same method of method of test example 1 record.
Embodiment 1,2 and comparative example 1
Mix the first-class white sugar of 500g, 126g three temperature sugar, 2g salt and 2.8g xanthans, be added on the dry sweetened bean paste stuffing 225g that makes in the test example 1, be mixed to evenly, obtain instant glutinous rice cake red bean powder end (embodiment 2).
In addition, the same with embodiment 1 except dry sweetened bean paste stuffing A being changed into the dry sweetened bean paste stuffing B that in test example 2, makes, obtain instant rice cake red bean soup (embodiment 1).
Further, the same except dry sweetened bean paste stuffing A is changed into the commercially available dry sweetened bean paste stuffing with embodiment 1, obtain instant glutinous rice cake red bean soup (powder) (comparative example 1).
In the instant glutinous rice cake red bean soup 50g of each gained, add 150cc hot water, fully stir, make rice cake red bean soup,, carry out sensory evaluation by 9 skilled tasters with regard to tone, flavor quality, flavor intensity (red bean local flavor), flavor intensity (as rice cake red bean soup).Estimate with non-constant (weak)～very good (by force) 5 grades, obtain its mean value.The results are shown in the table 1.
Table 1
| Tone | Flavor quality | Flavor intensity (red bean local flavor) | Flavor intensity (as rice cake red bean soup) | |
| Embodiment 1 | 3.9 | 4.1 | 3.6 | 3.9 |
| Embodiment 2 | 3.9 | 3.9 | 3.6 | 3.8 |
| Comparative example 1 | 2.5 | 2.1 | 1.9 | 2.4 |
General (3) good (4) very good (5) of the non-constant of tone (1) poor (2)
General (3) good (4) very good (5) of the non-constant of flavor quality (1) poor (2)
Flavor intensity (red bean local flavor) very weak (1) weak (2) general (3) strong (4) is strong (5) very
Flavor intensity (as rice cake red bean soup): very weak (1) weak (2) general (3) strong (4) are strong (5) very
Embodiment 3,4 and comparative example 2
Put in the pot 1000g cow's milk, 250g maltitol modulation sugar (u'eno pharmacy (strain) system MS-17) and the dry sweetened bean paste stuffing A of 150g, is mixed, leave standstill 10 minutes after, pot is sitting on the moderate heat.After granulated sugar is dissolved fully, drop into the 25g gelatin powder of swelling in 250g water in advance, gelatin is dissolved fully with water.Before being about to boiling, take off pot from fire, inject the pudding mould, after implementing to seal, sterilization through refrigerating work procedure, obtains sweetened bean paste stuffing pudding (embodiment 3)
In addition, the same except dry sweetened bean paste stuffing A is changed into the dry sweetened bean paste stuffing B with embodiment 3, obtain sweetened bean paste stuffing pudding (embodiment 4).
Further, the same except dry sweetened bean paste stuffing A is changed into the commercially available dry sweetened bean paste stuffing with embodiment 3, obtain sweetened bean paste stuffing pudding (comparative example 2).
With regard to tone, mouthfeel, flavor quality, the flavor intensity of gained sweetened bean paste stuffing pudding, carry out sensory evaluation by 9 skilled tasters.Estimate with non-constant (weak)～very good (by force) 5 grades, obtain its mean value.The results are shown in the table 2.
Table 2
| Tone | Mouthfeel | Flavor quality | Flavor intensity | |
| Embodiment 3 | ??3.6 | ??3.3 | ??3.8 | ??3.8 |
| Embodiment 4 | ??4.5 | ??3.3 | ??3.9 | ??4.2 |
| Comparative example 2 | ??2.7 | ??2.9 | ??2.1 | ??3.2 |
General (3) good (4) very good (5) of the non-constant of tone (1) poor (2)
General (3) good (4) very good (5) of the non-constant of mouthfeel (1) poor (2)
General (3) good (4) very good (5) of the non-constant of flavor quality (1) poor (2)
Flavor intensity very weak (1) weak (2) general (3) strong (4) is strong (5) very
Embodiment 5 and comparative example 3
In bowl, (u'eno pharmacy (strain) system MS-17), 1g salt and 20g shell egg, is mixed into butyrous to add 100g maltitol modulation sugar.Add dry sweetened bean paste stuffing B of weak flour, 60g and the 10g that 140g is pre-mixed and sieves therein and bake powder, and 20g salad oil and 100g water, be mixed to evenly, add 30g water at last, homogenising obtains the steamed bun dough., steamed 12 minutes with injecting dough in the dixie cup at steamed bun, obtain the red bean steamed bun with steaming device until 7 boundarys.
In addition, the same except dry sweetened bean paste stuffing B is changed into the commercially available dry sweetened bean paste stuffing with embodiment 5, obtain red bean steamed bun (comparative example 3).
With regard to tone, flavor quality, the flavor intensity of gained red bean steamed bun, carry out sensory evaluation by 9 skilled tasters.Estimate with non-constant (weak)～very good (by force) 5 grades, obtain its mean value.The results are shown in the table 3.
Table 3
| Tone | Flavor quality | Flavor intensity | |
| Embodiment 5 | ??4.3 | ??3.9 | ??4.1 |
| Comparative example 3 | ??3.9 | ??3.3 | ??3.1 |
Tone: general (3) good (4) very good (5) of non-constant (1) poor (2)
Flavor quality: general (3) good (4) very good (5) of non-constant (1) poor (2)
Flavor intensity: very weak (1) weak (2) general (3) strong (4) are strong (5) very
Embodiment 6
(u'eno pharmacy (strain) system, MS-17), beating until proportion is 0.35 to add 100g maltitol modulation sugar in the 120g shell egg.Divide the weak flour, the dry sweetened bean paste stuffing B of 30g and the 1g that drop into 70g for 3 times and be pre-mixed and sieve to bake powder therein, all mix at every turn.Add 10g water at last, be mixed to gently evenly, obtain spongy dough.The spongy dough of gained is put into the mould of diameter 18cm, and baking is 35 minutes in 170 ℃ baking box, has obtained producing the local flavor of sweetened bean paste stuffing and the red bean sponge cake of color.
Embodiment 7
After making the slight foaming of 200g egg white, divide to add the 200g Icing Sugar 3 times, fully beat.Slowly add the dry sweetened bean paste stuffing B of 166g, after mixing, divide 3 interpolation 320g to return to room temperature in advance, be smooth salt-free butter and 110g shortening, all fully mix at every turn.Add 4g the West wine at last, mix gently, obtain the abundant red bean butter cream of sweetened bean paste stuffing local flavor.
Embodiment 8
After whipping returned to the salt-free margarine 65g of room temperature gently, (u'eno pharmacy (strain) system MS-17) with 150g three temperature sugar, was beaten 4 minutes at a high speed to add 150g maltitol modulation sugar.Divide and add the 75g shell egg three times, mix with middling speed at every turn.At last, divide the weak flour, the dry sweetened bean paste stuffing B of 100g, the 5g that mix 400g for 3 times and be pre-mixed and sieve to bake powder and 125g water, obtain red bean muskmelon bread dough.Shelve about 15 minutes in refrigerator after, be divided into 40g, the dessert bread dough of interior bag 60g standard also is shaped, at 35 ℃, with 60% bake after stove fermented about 60 minutes, baking is 16 minutes in 195 ℃ baking box, obtains the red bean muskmelon bread that tone is good, the sweetened bean paste stuffing local flavor is abundant.
Embodiment 9
Return at 230g and to add 385g maltitol modulation sugar in the shortening of room temperature (u'eno pharmacy (strain) system MS-17), is beaten at a high speed.Slowly add 230g shell egg and 115g water, all mix at every turn, divide the weak flour, the dry sweetened bean paste stuffing B of 250g and the 10g that drop into 250g for 3 times and be pre-mixed and sieve to bake powder at last, all mix at every turn.Extrude per 10～20g, be expressed on the iron square plate, baking is about 15 minutes in 170 ℃ baking box, has obtained producing the red bean cookie of sweetened bean paste stuffing local flavor.
Embodiment 10 and comparative example 4
In bowl, add 200g shell egg, 200g maltitol modulation sugar (u'eno pharmacy (strain) system, MS-17), 10g plays bubble stabilizer and 6g and be dissolved in the powder that bakes in the 20g water, beat to proportion be 0.55.Then the dry sweetened bean paste stuffing B of weak flour that is pre-mixed and sieves with 120g and 80g slightly mixes, and adds the 60g salad oil at last, is mixed to evenly, obtains red bean cake steaming dough.The 40g dough is injected into steamed bun with in the dixie cup, steamed 13 minutes, obtain the abundant red bean cake steaming of color harmony sweetened bean paste stuffing local flavor with steaming device.
In addition, the same except dry sweetened bean paste stuffing B is changed into the commercially available dry sweetened bean paste stuffing with embodiment 10, obtain red bean cake steaming (comparative example 4).
With regard to tone, flavor quality, flavor intensity, the whole satisfaction of gained red bean cake steaming, carry out sensory evaluation by 10 skilled tasters.Estimate with non-constant (weak, dislike)～very good (strong, satisfactory) 5 grades, obtain its mean value.The results are shown in the table 4.
Table 4
| Tone | Flavor quality | Flavor intensity | Satisfaction | |
| Embodiment 10 | ??3.3 | ??4.1 | ??3.9 | ??4.2 |
| Comparative example 4 | ??3.0 | ??3.1 | ??2.7 | ??3.2 |
Tone: general (3) good (4) very good (5) of non-constant (1) poor (2)
Flavor quality: general (3) good (4) very good (5) of non-constant (1) poor (2)
Flavor intensity: very weak (1) weak (2) general (3) strong (4) are strong (5) very
Satisfaction: dislike very much (1) and dislike (2) general (3) satisfied (4) be satisfied with very much (5)
Embodiment 11 and comparative example 5
After beating the salt-free butter that 85g returns to room temperature gently, (u'eno pharmacy (strain) system MS-17), is beaten until turning white to add 85g maltitol modulation sugar.Divide and add the 100g shell egg 3 times, all fully mix at every turn.At last, add weak flour and the dry sweetened bean paste stuffing B of 30g that 70g is pre-mixed and sieves, and thick the mixing, red bean パ ゥ Application De dough of cake obtained.With this dough 20 ℃ shelve 1 hour after, be injected in the パ ゥ Application De cake mold, baking is 1 hour in 160 ℃ baking box, obtains the red bean パ ゥ Application De cake that tone is good and the sweetened bean paste stuffing local flavor is abundant.
In addition, the same except dry sweetened bean paste stuffing B is changed into the commercially available dry sweetened bean paste stuffing with embodiment 11, obtain red bean パ ゥ Application De cake (comparative example 5).
With regard to flavor quality, flavor intensity, the whole satisfaction of gained red bean パ ゥ Application De cake, carry out sensory evaluation by 10 skilled tasters.Estimate with non-constant (weak, dislike)～very good (strong, satisfactory) 5 grades, obtain its mean value.The results are shown in the table 5.
Table 5
| Flavor quality | Flavor intensity | Satisfaction | |
| Embodiment 11 | ??3.8 | ??4.0 | ??3.9 |
| Comparative example 5 | ??3.0 | ??2.7 | ??2.9 |
General (3) good (4) very good (5) of the non-constant of flavor quality (1) poor (2)
Flavor intensity very weak (1) weak (2) general (3) strong (4) is strong (5) very
Satisfaction is disliked (1) and is disliked (2) general (3) satisfied (4) be satisfied with very much (5) very much
Embodiment 12
The 200g white chocolate is put into bowl to be dissolved with boiling water.Then one side is added the dry sweetened bean paste stuffing B of 60g and is mixed to evenly, Yi Bian be warming up to 45 ℃, in case after being cooled to 25 ℃, be warming up to 28 ℃ (tempering steps) once more.After mixing the cornflakes of 40g pulverizing at last, be injected into chocolate using in the dixie cup, cool off, obtain the red bean chocolate of the flavor coordination of sweetened bean paste stuffing and milk.
Embodiment 13 and comparative example 6
The shell egg that 200g breaks up with bubbler is put into pot, and (u'eno pharmacy (strain) system MS-17), is fully mixed after smooth to add 200g maltitol modulation sugar.Then, add dry sweetened bean paste stuffing B 140g and cornstarch 80g, after mixing, divide and add the cow's milk that 1000g is heated to 60 ℃ in advance 4 times, all be mixed to evenly at every turn.Afterwards, pot is immersed in the hot bath, stirs so that product temperature is no more than 85 ℃, light slow fire after, from hot bath, take out pot, stop simultaneously stirring, remove bits with filter screen, cooling obtains the abundant red bean egg of the sweetened bean paste stuffing local flavor custard of suckling.
In addition, the same except dry sweetened bean paste stuffing B is changed into the commercially available dry sweetened bean paste stuffing with embodiment 13, obtain red bean egg milk custard (comparative example 6).
With regard to tone, flavor quality, flavor intensity, the whole satisfaction of gained red bean egg milk custard, carry out sensory evaluation by 10 skilled tasters.Estimate with non-constant (weak, dislike)～very good (strong, satisfactory) 5 grades, obtain its mean value.The results are shown in the table 6.
Table 6
| Tone | Flavor quality | Flavor intensity | Satisfaction | |
| Embodiment 13 | ??4.1 | ??4.1 | ??4.1 | ??4.1 |
| Comparative example 6 | ??2.9 | ??2.8 | ??2.5 | ??2.5 |
Tone: general (3) good (4) very good (5) of non-constant (1) poor (2)
Flavor quality: general (3) good (4) very good (5) of non-constant (1) poor (2)
Flavor intensity: very weak (1) weak (2) general (3) strong (4) are strong (5) very
Satisfaction: dislike very much (1) and dislike (2) general (3) satisfied (4) be satisfied with very much (5)
Embodiment 14 and comparative example 7
Put in the pot 140g faint the dry sweetened bean paste stuffing B of dish cake powder, 60g, 300g maltitol modulation sugar (u'eno pharmacy (strain) system, MS-17) and 840g water, on one side fully stir with scraper, boil molten on one side with moderate heat.Constantly boil at that until abundant generation viscosity, after total amount reached 800g, drum was injected in fire extinguishing, and cooling is until curing.Be cut into the neat size that is easy to eat, obtain the abundant red bean of the sweetened bean paste stuffing local flavor dish cake of fainting.
In addition, the same except dry sweetened bean paste stuffing B is changed into the commercially available dry sweetened bean paste stuffing with embodiment 14, obtain the red bean dish cake (comparative example 7) of fainting.
With regard to gained red bean faint flavor quality, flavor intensity, the whole satisfaction of dish cake, carry out sensory evaluation by 10 skilled tasters.Estimate with non-constant (weak, dislike)～very good (strong, satisfactory) 5 grades, obtain its mean value.The results are shown in the table 7.
Table 7
| Flavor quality | Flavor intensity | Satisfaction | |
| Embodiment 14 | ??4.0 | ??4.1 | ??4.2 |
| Comparative example 7 | ??2.5 | ??3.1 | ??2.7 |
Flavor quality: general (3) good (4) very good (5) of non-constant (1) poor (2)
Flavor intensity: very weak (1) weak (2) general (3) strong (4) are strong (5) very
Satisfaction: dislike very much (1) and dislike (2) general (3) satisfied (4) be satisfied with very much (5)
Embodiment 15
(u'eno pharmacy (strain) system MS-17) is put into pot, adds 60g water, heats with weak fire with the dry sweetened bean paste stuffing A of 20g and 200g maltitol modulation sugar.After the boiling, a little less than thermal transfer, be heated to 130 ℃.Add the 20g sweet condensed milk then, be heated to 130 ℃ again after, take off pot from fire, inject the candy mould.After the cooling, from mould, spin off, obtain the good sweetened bean paste stuffing candy of balance of sweetened bean paste stuffing local flavor and cow's milk local flavor.
Claims (5)
1. diet product is characterized in that, the polyphenol content that contains in the dry sweetened bean paste stuffing solid content of 1g is the dry sweetened bean paste stuffing of 3.6～8.1mg.
2. described diet product of claim 1, diet product are selected from baked goods, Japanese dessert, western-style cake, grab a bite for a short time, frozen dessert, premix, instant food, healthy food, aquatic products delicatessen, noodles and cold drink.
3. described diet product of claim 2, baked goods is selected from bread and steamed bun.
4. described diet product of claim 2, Japanese dessert is selected from rice cake red bean soup, steamed bun and the dish cake of fainting.
5. described diet product of claim 2, western-style cake are selected from sponge cake, cookie, pudding, chocolate and milk slurry oil.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002215546 | 2002-07-24 | ||
| JP215546/2002 | 2002-07-24 | ||
| JP2003137648A JP2004105169A (en) | 2002-07-24 | 2003-05-15 | Dried bean jam-containing food and drink |
| JP137648/2003 | 2003-05-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1493209A true CN1493209A (en) | 2004-05-05 |
Family
ID=32300501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA03158098XA Pending CN1493209A (en) | 2002-07-24 | 2003-07-21 | Drinking food containing dry sweetened bean paste stuffing |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2004105169A (en) |
| KR (1) | KR20040010319A (en) |
| CN (1) | CN1493209A (en) |
| TW (1) | TW200401612A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4861267B2 (en) * | 2007-08-07 | 2012-01-25 | ミヨシ油脂株式会社 | Baked goods |
| JP4987930B2 (en) * | 2009-09-29 | 2012-08-01 | 不二製油株式会社 | Bakery manufacturing method |
| CN102960625A (en) * | 2012-12-03 | 2013-03-13 | 上海海洋大学 | Sandwich rice cake and processing method thereof |
| CN103210970B (en) * | 2013-02-28 | 2015-05-20 | 马换荣 | Circular shreds cake and processing technology |
| JP7168971B2 (en) * | 2018-07-02 | 2022-11-10 | 伊那食品工業株式会社 | Shaped food and its manufacturing method |
-
2003
- 2003-05-15 JP JP2003137648A patent/JP2004105169A/en not_active Withdrawn
- 2003-07-03 TW TW092118236A patent/TW200401612A/en unknown
- 2003-07-21 CN CNA03158098XA patent/CN1493209A/en active Pending
- 2003-07-22 KR KR1020030050285A patent/KR20040010319A/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| KR20040010319A (en) | 2004-01-31 |
| TW200401612A (en) | 2004-02-01 |
| JP2004105169A (en) | 2004-04-08 |
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