JP2000166480A - Adzuki beam powder for beam jam not yet sweetened with sugar, and powder composition and kneaded beam jam using thereof - Google Patents
Adzuki beam powder for beam jam not yet sweetened with sugar, and powder composition and kneaded beam jam using thereofInfo
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- JP2000166480A JP2000166480A JP10352820A JP35282098A JP2000166480A JP 2000166480 A JP2000166480 A JP 2000166480A JP 10352820 A JP10352820 A JP 10352820A JP 35282098 A JP35282098 A JP 35282098A JP 2000166480 A JP2000166480 A JP 2000166480A
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は小豆生餡粉末並びに
それを用いた粉末組成物および練餡に関する。さらに詳
しくは、保存性に優れ、取り扱いやすく、水戻し後の餡
製品の色調が優れそして品質の劣化が極めて少ない小豆
生餡粉末並びにそれを用いた粉末組成物および練餡に関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to red bean paste, powder composition using the same, and kneaded bean paste. More specifically, the present invention relates to a raw red bean paste powder having excellent storage stability, easy handling, excellent color tone of an annealed bean product after reconstitution, and extremely little deterioration in quality, and a powder composition and kneaded bean paste using the same.
【０００２】[0002]
【従来の技術】一般に餡は、生餡と練餡に分けられる。
生餡は、原料煮豆を磨砕した後、皮を取り除き、沈降分
離した餡粒子（餡汁）の水分を調節して製造したもので
あり、練餡は生餡に砂糖などの糖類を加え、加熱しなが
ら練ったものをいう。また、餡は種々の豆から製造され
るが、小豆から製造される小豆餡は他の豆から製造され
る餡よりも味や香りの面で優れており、最も一般的に使
用される餡である。2. Description of the Related Art Generally, bean paste is divided into raw bean paste and kneaded bean paste.
Raw bean paste is made by grinding the raw boiled beans, removing the skin, and adjusting the water content of the sediment-separated bean particles (bean soup). It means what was kneaded while heating. In addition, bean paste is produced from various beans, but red bean paste produced from red beans is superior in terms of taste and aroma to bean paste produced from other beans, and is the most commonly used bean paste. is there.
【０００３】しかしながら、その小豆生餡は、水分含量
が約６０％前後あるため、保存性は非常に悪く、小豆生
餡から練餡を製造する場合には、小豆生餡製造後直ちに
練餡を製造しなければならず、大量に製造する場合など
は、冷蔵あるいは冷凍保存しなければならないなどの制
約があり、取り扱いにくいものであった。[0003] However, the raw red bean jam has a very low preservability because it has a water content of about 60%, and when the raw bean jam is manufactured from the raw red bean jam, the raw bean jam is immediately mixed with the raw bean jam. In the case of mass production and mass production, there are restrictions such as refrigeration or frozen storage, which makes it difficult to handle.
【０００４】そこで以前から保存性を高め、短時間に簡
単に生餡や練餡を製造することを目的として、生餡を乾
燥して粉末化した粉末餡が作られてきた。粉末餡は、生
餡の水分を１０％程度にまで脱水・乾燥させたものであ
り、最も長期保存に耐えられるものである。ところが従
来の粉末餡は、保存性や取り扱いの面では改善されたも
のの、その水戻し後の生餡や練餡において、餡本来の食
味、風味、色が著しく劣化しており、餡の代わりに使用
できるものではなかった。[0004] Therefore, powdered bean paste obtained by drying raw bean paste and making it into powder has been produced for the purpose of improving the preservability and easily producing raw bean paste and kneaded bean paste in a short time. The powdered bean paste is obtained by dehydrating and drying the water content of the raw bean paste to about 10%, and is the one that can withstand long-term storage. However, although the conventional powdered bean paste has been improved in terms of preservability and handling, the original taste, flavor, and color of the bean paste have been remarkably deteriorated in the raw bean paste and kneaded bean paste after rehydration, and instead of the bean paste, It was not usable.
【０００５】[0005]
【発明が解決しようとする課題】本発明の目的は、水戻
し後乾燥前の作りたての生餡と同様の優れた色調の生餡
を与える、優れた色調の小豆生餡粉末を提供することに
ある。本発明の他の目的は、保存性および取り扱い性に
優れた小豆生餡粉末を提供することにある。SUMMARY OF THE INVENTION It is an object of the present invention to provide an adzuki bean powder having an excellent color tone, which gives an assortment of the same color as the freshly prepared bean paste after reconstitution and before drying. is there. Another object of the present invention is to provide an adzuki bean bean jam powder excellent in preservability and handleability.
【０００６】本発明のさらに他の目的は、水戻し後に食
味および風味の良好な生餡を与える小豆生餡粉末を提供
することにある。本発明のさらに他の目的は、本発明の
上記小豆生餡粉末を用いた甘味粉末組成物を提供するこ
とにある。本発明のさらに他の目的は、本発明の上記小
豆生餡粉末を用いた練餡を提供することにある。本発明
のさらに他の目的および利点は、以下の説明から明らか
になろう。[0006] It is still another object of the present invention to provide an adzuki bean bean jam powder that gives a bean jam with good taste and flavor after rehydration. Still another object of the present invention is to provide a sweet powder composition using the above red bean jam paste powder of the present invention. Still another object of the present invention is to provide a kneaded bean paste using the above red bean bean jam powder of the present invention. Still other objects and advantages of the present invention will become apparent from the following description.
【０００７】[0007]
【課題を解決するための手段】本発明によれば、本発明
の上記目的および利点は、第１に、Ｌ*値が＋６０以上
およびｂ*値が＋１２以下の色調である小豆生餡粉末に
よって達成される。According to the present invention, the above objects and advantages of the present invention are firstly achieved by a red bean paste powder having a color tone having an L * value of +60 or more and a b * value of +12 or less. Achieved.
【０００８】本発明の小豆生餡粉末は上記の如き優れた
色調を有することによって特徴づけられる。従来、かか
る優れた色調を備えた小豆生餡粉末は知られていない。
従来知られた小豆生餡粉末が、色調が必ずしも優れたも
のでなかった理由は必ずしも詳らかではないが、恐らく
その製造方法が必ずしも適切でなかったことによるもの
と思われる。[0008] The raw red bean jam powder of the present invention is characterized by having the above excellent color tone. Heretofore, there is no known red bean paste powder having such an excellent color tone.
The reason why the conventionally-known red bean bean jam powder was not always excellent in color tone is not always clear, but it is presumed that the production method was not necessarily appropriate.
【０００９】本発明の小豆生餡粉末は、好ましくは、Ｌ
*値が＋６０〜＋９０でありそしてｂ*値が＋２〜＋１２
であり、より好ましくはＬ*値が＋６５〜＋８５であり
そしてｂ*値が＋４〜＋１０であり、さらに好ましくは
Ｌ*値が＋７０〜＋８０でありそしてｂ*値が＋６〜＋８
である。本発明の小豆生餡粉末は、上記の如く、Ｌ*値
が＋６０以上およびｂ*値が＋１２以下の色調を示すこ
とによって、水戻し後の生餡において生餡本来の本来の
風味、色に極めて近い品質を保持することができる。The raw red bean jam powder of the present invention is preferably L
* Value is between +60 and +90 and b * value is between +2 and +12
By weight, more preferably L * value + 65 + 85 and b * value is of + 4 + 10, more preferably a L * value + 70 + 80 and b * value + 6 + 8
It is. As described above, the red bean raw bean jam powder of the present invention exhibits a color tone having an L * value of +60 or more and a b * value of +12 or less, so that the raw bean jam after water reconstitution has the original flavor and color of the raw bean jam. Very close quality can be maintained.
【００１０】また、本発明の小豆生餡粉末は、好ましく
はａ*値が＋１〜＋１０、より好ましくは＋３.５〜＋
８.５、さらに好ましくは＋５〜＋７を示す。上記Ｌ
*値、ｂ*値およびａ*値は光電色差計によって測定され
る、Ｌ*値は明度であり、数値が大きいほど明るく、ｂ*
値は黄味度であり、プラスの値が大きいほど黄味が強
く、マイナスの値が大きいほど青味が強くなる。また、
ａ*値は赤味度であり、プラスの値が大きいほど赤味が
強く、マイナスの値が大きいほど緑味が強くなる。[0010] The raw red bean jam powder of the present invention preferably has an a * value of +1 to +10, more preferably +3.5 to +10.
8.5, more preferably +5 to +7. L above
* Value, b * value and a * value are measured by a photoelectric colorimeter. L * value is lightness .
The value is the degree of yellowishness. The larger the positive value, the stronger the yellowish color, and the larger the negative value, the stronger the blueishness. Also,
The a * value is a degree of redness. The larger the positive value, the more reddish, and the larger the negative value, the more greenish.
【００１１】光電色差計としては、一般的に使用される
ものであれば、特に制限はないが、例えば日本電色工業
（株）製ＺＥ−２０００が好ましく使用できるものとし
て挙げられる。本発明の小豆生餡粉末は、好ましくは、
その７０重量％以上が粒径２５０μｍ以下の粉末からな
り、より好ましくはその８０重量％以上が、さらに好ま
しくはその８５重量％以上が、特に好ましくはそのほぼ
１００重量％が粒径２５０μｍ以下の粉末からなる。ま
た、本発明のこの粉末は粒径１５０〜５３μｍの粒子が
好ましくは６５重量％以上、より好ましくは７０重量％
以上、特に好ましくは８５重量％以上を占める。The photoelectric colorimeter is not particularly limited as long as it is a commonly used photoelectric colorimeter. For example, ZE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. is preferably used. The red bean bean jam powder of the present invention is preferably
70% by weight or more of the powder has a particle size of 250 μm or less, more preferably 80% by weight or more, still more preferably 85% by weight or more, and particularly preferably almost 100% by weight of powder having a particle size of 250 μm or less. Consists of The powder of the present invention preferably has a particle size of 150 to 53 μm, more preferably 65% by weight or more, more preferably 70% by weight.
More preferably, it accounts for 85% by weight or more.
【００１２】本発明の小豆生餡粉末は水分含有率が１５
重量％以下のものとして好適に提供される。より好まし
い水分含有率は１２重量％以下である。本発明で使用で
きる小豆の品種としては、特に制限はない。中でも、エ
リモ種、サホロ種、ハヤテ種、寿種、アケノワセ種、ハ
ツネ種等が使用できる。とりわけ好ましいものとしては
エリモ種が挙げられる。また、小豆の産地についても特
に制限はなく、日本産、アメリカ産、カナダ産、アルゼ
ンチン産、オーストラリア産、タイ産、中国産等の小豆
が使用できる。The raw red bean paste powder of the present invention has a water content of 15
% By weight or less. A more preferable moisture content is 12% by weight or less. There are no particular restrictions on the variety of red beans that can be used in the present invention. Above all, Erimo species, Sahoro species, Hayate species, Kotobuki species, Akenowase species, Hatsune species and the like can be used. Particularly preferred are the Elimo species. There are no particular restrictions on the origin of the red beans, and red beans from Japan, the United States, Canada, Argentina, Australia, Thailand, and China can be used.
【００１３】本発明の小豆生餡粉末は次のようにして製
造することができる。原料小豆は、通常、使用前に粗選
別機、石取機、比重選別機、粒選別機、研磨機、風力選
別機、色彩選別機などを用いて選別に付される。原料小
豆が古い等の理由により小豆が煮えにくい場合には、２
〜１２時間程度、水または温水に浸漬してから煮熟する
のが好ましい。さらに原料小豆を煮えやすくするため
に、０.３ｋｇｆ／ｃｍ2（ゲージ圧）程度まで加圧しな
がら煮熟してもよい。[0013] The raw red bean jam powder of the present invention can be produced as follows. Raw material red beans are usually sorted before use using a rough sorter, a stone remover, a specific gravity sorter, a grain sorter, a polishing machine, a wind sorter, a color sorter, or the like. If the red beans are difficult to boil for reasons such as old red beans,
It is preferable to immerse in water or warm water for about 12 hours and then boil it. Further, in order to make the raw red beans easier to boil, the red beans may be boiled while being pressed to about 0.3 kgf / cm 2 (gauge pressure).
【００１４】製造した小豆生餡から小豆生餡粉末を得る
方法としては、特に制限はなく、一般的に行われている
乾燥工程を経ればよく、例えば、気流乾燥法、凍結乾燥
法、スプレードライ法、流動層乾燥法、真空乾燥法等が
挙げられる。好ましい乾燥方法としては、真空乾燥法が
挙げられる。There is no particular limitation on the method for obtaining the red bean paste from the manufactured red bean paste, and it may be through a commonly used drying step. Examples thereof include a flash drying method, a freeze drying method and a spray drying method. Dry method, fluidized bed drying method, vacuum drying method and the like can be mentioned. A preferred drying method is a vacuum drying method.
【００１５】本発明によれば、本発明の小豆生餡粉末と
砂糖の如き糖類を混合した粉末組成物が提供される。こ
の粉末組成物は小豆生餡粉末１００重量部に対し糖類
を、好ましくは１０〜６００重量部、より好ましくは１
５０〜２５０重量部で含有する。なお、この粉末組成物
にはその造粒物も含まれると理解されるべきである。According to the present invention, there is provided a powder composition obtained by mixing the powdered red bean jam of the present invention with a saccharide such as sugar. This powder composition contains saccharides, preferably 10 to 600 parts by weight, more preferably 1 to 100 parts by weight of the raw bean bean jam powder.
It is contained in 50 to 250 parts by weight. It should be understood that the powder composition includes the granulated product.
【００１６】この粉末組成物は、必要により小豆生餡粉
末を加えた後、水を加え、必要により加熱撹拌すること
により、練餡とすることができる。それ故、本発明によ
れば、さらに、本発明の小豆生餡粉末、糖類および水を
含有してなる練餡が同様に提供される。練餡は、好まし
くは３０〜５０重量％の含水率および４０〜７０のＢｒ
ｉｘを有する。This powder composition can be made into a kneaded bean by adding a red bean paste as needed and then adding water and, if necessary, stirring with heating. Therefore, according to the present invention, there is further provided a kneaded bean paste comprising the raw red bean jam powder of the present invention, saccharides and water. The dough preferably has a water content of 30 to 50% by weight and a Br of 40 to 70%.
ix.
【００１７】糖類としては、糖アルコール類、澱粉糖、
小糖類および多糖類が挙げられる。この他、例えば食
塩、寒天等の副資材を加えることもできる。小豆生餡、
小豆生餡粉末および練餡は、常法に従って製造される
が、例えば次のようにして製造される。The sugars include sugar alcohols, starch sugars,
Examples include small and polysaccharides. In addition, auxiliary materials such as salt and agar can be added. Red bean paste,
The red bean paste and kneaded bean paste are produced according to a conventional method, and are produced, for example, as follows.
【００１８】＜小豆生餡の製造＞原料小豆１５０ｇを水
洗し、汚れや異物を取り除いた後、１,０００ｇの水を
加え、１５分間煮熟する。次に４００ｇの水を加え（差
し水）、再び１０分間煮熟した後、渋水を捨て（渋切
り）、渋切り後の豆の表面に付着した渋を洗浄する。渋
切り豆に５００ｇの水を加え、２０〜６０分間（本炊
き、通常４５分）煮熟する。本炊き豆に水を加えながら
豆を磨砕し、篩により皮を取り除いた後、沈降層にて餡
粒子を沈降させ、裏ごし排水と分離する。沈降分離した
餡粒子（餡汁）をサラシに入れ、絞ることにより水分約
６２重量％の生小豆餡を得る。<Production of raw bean paste> 150 g of raw adzuki bean is washed with water to remove dirt and foreign substances, and then 1,000 g of water is added, followed by boiling for 15 minutes. Next, 400 g of water is added (water injection), and after boiled again for 10 minutes, the astringent water is discarded (astringent cutting), and the astringent adhering to the surface of the beans after the astringent washing is washed. Add 500 g of water to the astringent beans and boil for 20 to 60 minutes (main cooking, usually 45 minutes). The beans are ground while adding water to the cooked beans, and after the skin is removed by a sieve, the bean jam particles are settled in the sedimentation layer and separated from the drainage water. The sediment-separated bean particles (bean bean paste) are put in a salad and squeezed to obtain a raw red bean bean jam with a water content of about 62% by weight.
【００１９】＜小豆生餡粉末の製造＞水分６０〜６８％
（通常約６２％）の生餡約４００ｇをよくほぐし、容量
３Ｌのセパラブルフラスコに入れる。次に２０〜６０℃
（通常５０℃）の温水を用いた水浴で加熱し、撹拌しな
がら、真空排気装置により初発で５〜６Ｔｏｒｒ、最終
２.３Ｔｏｒｒ程度まで減圧される。最終水分が約５重
量％になるまで約２〜８時間（通常は約２時間）乾燥さ
せ、粉末小豆餡を得る。<Production of raw red bean paste powder> Moisture 60-68%
About 400 g of the raw bean paste (usually about 62%) is loosened well and placed in a 3 L separable flask. Next, 20-60 ° C
The mixture is heated in a water bath using warm water (usually 50 ° C.), and while being stirred, the pressure is reduced to 5 to 6 Torr for the first time and finally to about 2.3 Torr by a vacuum exhaust device. Dry for about 2 to 8 hours (usually about 2 hours) until the final moisture content is about 5% by weight to obtain powdered red bean jam.
【００２０】＜練餡の製造＞水分５重量％程度の小豆生
餡粉末に、水分が６０〜６８重量％（通常約６２重量
％）となるように水を加え、時々撹拌しながら２０分間
水戻しを行う。次に水戻し後の小豆生餡に水と砂糖を適
量（最終Ｂｒｉｘ５０の場合、生餡重量の０.３２５倍
の水と０.６５倍の砂糖）加え、中火で加熱してＢｒｉ
ｘ４０〜７０（通常は５０〜６２）の練餡を得る。<Manufacture of kneaded bean paste> Water is added to a raw bean jam bean powder having a water content of about 5% by weight so that the water content becomes 60 to 68% by weight (usually about 62% by weight), and water is added for 20 minutes with occasional stirring. Make a return. Next, an appropriate amount of water and sugar (0.325 times the weight of the raw bean and 0.65 times the weight of the raw bean in the case of the final Brix 50) are added to the red bean paste after water reconstitution, and the mixture is heated over medium heat to produce Bri.
x 40-70 (usually 50-62) is obtained.
【００２１】実施例１ 常法に従って製造した小豆生餡から、リボン羽撹拌式Ａ
Ｂドライヤーおよび真空排気装置を用いて真空乾燥法に
より小豆生餡粉末を製造した。得られた小豆生餡粉末
（試験区１）と市販の粉末餡６種（試験区ａ〜ｆ）の水
分、色調（Ｌ*値、ａ*値、ｂ*値）を比較したものを表
１に、これらの小豆生餡粉末から製造した練餡および対
照区として乾燥前の小豆生餡から製造した練餡の水分、
色調（Ｌ*値、ａ*値、ｂ*値）を比較したものを表２に
示した。なお、リボン羽撹拌式ＡＢドライヤーは、
（株）楠木機械製作所製ＡＢドライヤーを使用し、色調
は、日本電色工業（株）製測色色差計ＺＥ−２０００に
て測定した。Example 1 Ribbon blade stirring type A was prepared from raw red bean paste produced according to a conventional method.
Powdered red bean paste was produced by a vacuum drying method using a B dryer and a vacuum exhaust device. Table 1 shows a comparison of the moisture and color tone (L * value, a * value, b * value) of the obtained red bean bean jam powder (test zone 1) and six types of commercially available powdered bean jam (test zones a to f). In addition, the moisture of the kneaded bean paste manufactured from these red bean pastes and the dried bean paste as a control,
Table 2 shows a comparison of color tone (L * value, a * value, b * value). In addition, the ribbon blade stirring type AB dryer is
The color tone was measured with a colorimeter ZE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. using an AB dryer manufactured by Kusunoki Machinery Co., Ltd.
【００２２】[0022]
【表１】 [Table 1]
【００２３】[0023]
【表２】 [Table 2]
【００２４】さらに、これら練餡の色調、舌触り、香
り、風味を専門のパネラー１０名による官能テストに付
した。この結果を総評と共に表３に示した。なお、官能
評価は次のように行い、１０名の平均値として示した。 ５点： 対照品と同等 ４点： 対照品より少し劣る ３点： 対照品よりやや劣る ２点： 対照品より劣る １点： 対照品よりかなり劣るFurther, the color tone, texture, aroma, and flavor of the dough were subjected to a sensory test by 10 expert panelists. The results are shown in Table 3 together with the overall evaluation. In addition, the sensory evaluation was performed as follows and shown as an average value of 10 persons. 5 points: equivalent to control product 4 points: slightly inferior to control product 3 points: slightly inferior to control product 2 points: inferior to control product 1 point: considerably inferior to control product
【００２５】[0025]
【表３】 [Table 3]
【００２６】実施例２ 常法に従って製造した小豆生餡から、スプレードライヤ
ーを用いて小豆生餡粉末を製造した。得られた小豆生餡
粉末の水分、色調（Ｌ*値、ａ*値、ｂ*値）を表４に、
得られた小豆生餡粉末から製造した練餡および対照区と
して乾燥前の小豆生餡から製造した練餡の水分、色調
（Ｌ*値、ａ*値、ｂ*値）を比較したものを表５に示し
た。なお、スプレードライヤーは、日本化学機械株式会
社製スプレードライヤーＣＤ−６を使用し、色調は実施
例１と同様の測色色差計にて測定した。Example 2 Raw adzuki bean jam powder was produced from a red bean paste produced according to a conventional method using a spray dryer. Table 4 shows the water content and color tone (L * value, a * value, b * value) of the obtained red bean raw bean jam powder.
Table 1 shows a comparison of the moisture content and color tone (L * value, a * value, b * value) of the kneaded bean paste manufactured from the obtained azuki bean powder and the kneaded bean paste manufactured as a control group from the dried azuki bean paste before drying. 5 is shown. The spray dryer used was a spray dryer CD-6 manufactured by Nippon Kagaku Kikai Co., Ltd., and the color tone was measured by the same colorimeter as in Example 1.
【００２７】[0027]
【表４】 [Table 4]
【００２８】[0028]
【表５】 [Table 5]
【００２９】さらに、これらの練餡の色調、舌触り、香
り、風味を専門のパネラー７名による官能テストに付し
た。この結果を総評とともに表６に示した。なお、官能
評価は実施例１と同様に行い、７名の平均値として示し
た。Further, the color tone, texture, aroma, and flavor of the dough were subjected to a sensory test by seven expert panelists. The results are shown in Table 6 together with the overall evaluation. In addition, the sensory evaluation was performed in the same manner as in Example 1 and shown as an average value of seven persons.
【００３０】[0030]
【表６】 [Table 6]
【００３１】実施例３ 常法に従って製造した小豆生餡から、流動層乾燥装置を
用いて小豆生餡粉末を製造した。得られた小豆生餡粉末
の水分、色調（Ｌ*値、ａ*値、ｂ*値）を表６に、得ら
れた小豆生餡粉末から製造した練餡および対照区として
乾燥前の小豆生餡から製造した練餡の水分、色調（Ｌ*
値、ａ*値、ｂ*値）を比較したものを表７に示した。な
お、流動層乾燥装置は、中央化工機株式会社製ＳＤＰ−
１０を使用し、色調は実施例１と同様の測色色差計にて
測定した。Example 3 Raw adzuki bean jam powder was produced from a red bean paste produced according to a conventional method using a fluidized bed dryer. Table 6 shows the water content and color tone (L * value, a * value, b * value) of the obtained red bean paste powder, the mixed bean paste produced from the obtained red bean paste powder and the dried red bean paste as a control. Moisture, color tone (L * ) of kneaded bean paste manufactured from bean paste
Table 7 shows the comparison of the values (a * value, b * value). In addition, the fluidized-bed drying device is SDP- manufactured by Chuo Kakoki Co., Ltd.
The color tone was measured using the same colorimeter as in Example 1.
【００３２】[0032]
【表７】 [Table 7]
【００３３】[0033]
【表８】 [Table 8]
【００３４】さらに、実施例２と同様に行った官能テス
トの結果を表９に示した。Further, the results of a sensory test performed in the same manner as in Example 2 are shown in Table 9.
【００３５】[0035]
【表９】 [Table 9]
【００３６】実施例４ 常法に従って製造した小豆生餡から、ナウターミキサー
および真空排気装置を用いて小豆生餡粉末を製造した。
得られた小豆生餡粉末の水分、色調（Ｌ*値、ａ*値、ｂ
*値）を表８に、得られた小豆生餡粉末から製造した練
餡および対照区として乾燥前の小豆生餡から製造した練
餡の水分、色調（Ｌ*値、ａ*値、ｂ*値）を比較したも
のを表９に示した。なお、ナウターミキサーは、神鋼パ
ンテック株式会社製１００ＬＳＶミキサーを使用し、色
調は実施例１と同様の測色色差計にて測定した。Example 4 Raw red bean jam powder was produced from the raw red bean jam produced according to a conventional method using a Nauta mixer and a vacuum exhaust device.
Moisture and color tone (L * value, a * value, b
* Value) are shown in Table 8, the moisture Nerian prepared from azuki raw bean paste before drying as Nerian and control plot were prepared from the resulting red bean raw bean paste powder, color (L * value, a * value, b * Table 9 shows the comparison of the values. As the Nauter mixer, a 100LSV mixer manufactured by Shinko Pantech Co., Ltd. was used, and the color tone was measured with the same colorimeter as in Example 1.
【００３７】[0037]
【表１０】 [Table 10]
【００３８】[0038]
【表１１】 さらに、実施例２と同様に行った官能テストの結果を表
１２に示した。[Table 11] Further, Table 12 shows the results of the sensory test performed in the same manner as in Example 2.
【００３９】[0039]
【表１２】 [Table 12]
【００４０】[0040]
【発明の効果】本発明によれば、従来の小豆生餡粉末に
比べ、水戻し後の生餡の食味、風味、色調が、本来の生
餡に極めて近いものを得ることができる。According to the present invention, it is possible to obtain a raw bean paste whose taste, flavor and color tone after rehydration are very close to the original raw bean paste, as compared with the conventional red bean bean paste powder.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 山川 晃弘 茨城県つくば市観音台１−24−８ ドルフ つくば103 (72)発明者 佐藤 英明 茨城県つくば市春日３−２−11 塚本ハイ ツＣ−111 Ｆターム(参考） 4B014 GE06 GG06 GK03 GL10 GP23 GY04 4B020 LB15 LB17 LC07 LG08 LK05 LP20 LZ08 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Akihiro Yamakawa 1-24-8 Kannondai, Tsukuba, Ibaraki Prefecture Dolphin Tsukuba 103 (72) Inventor Hideaki Sato 3-2-11 Kasuga Tsukuba, Ibaraki Prefecture Tsutsumoto Heights C- 111 F term (reference) 4B014 GE06 GG06 GK03 GL10 GP23 GY04 4B020 LB15 LB17 LC07 LG08 LK05 LP20 LZ08
Claims (10)
以下の色調である小豆生餡粉末。1. An L * value of +60 or more and a b * value of +12
Azuki bean paste powder of the following colors.
載の小豆生餡粉末。2. The raw red bean jam powder according to claim 1, which has an a * value of not more than +10.
粉末からなる請求項１または２に記載の小豆生餡粉末。3. The powdered red bean jam paste according to claim 1, wherein 70% by weight or more comprises a powder having a particle size of 250 μm or less.
項１〜３のいずれかに記載の小豆生餡粉末。4. The raw red bean jam powder according to claim 1, which has a water content of 15% by weight or less.
１〜４のいずれかに記載の小豆生餡粉末。5. The raw red bean jam powder according to claim 1, which is powdered by a vacuum drying method.
いずれかに記載の小豆生餡粉末。6. The raw red bean jam powder according to claim 1, wherein the red bean is erymo red bean.
餡粉末および糖類を含有する粉末組成物。7. A powder composition comprising the red bean jam package powder according to claim 1 and saccharides.
０〜６００重量部で含有する請求項７の粉末組成物。8. A saccharide 1 per 100 parts by weight of azuki bean raw bean jam powder.
The powder composition according to claim 7, which is contained in an amount of 0 to 600 parts by weight.
餡粉末の練餡製造用の餡成分としての使用。9. Use of the raw red bean jam powder according to any one of claims 1 to 6 as a bean paste component for producing a kneaded bean paste.
生餡粉末糖類および水を含有する練餡。10. A kneaded dough containing the powdered red bean jam saccharide according to any one of claims 1 to 6 and water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10352820A JP2000166480A (en) | 1998-12-11 | 1998-12-11 | Adzuki beam powder for beam jam not yet sweetened with sugar, and powder composition and kneaded beam jam using thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10352820A JP2000166480A (en) | 1998-12-11 | 1998-12-11 | Adzuki beam powder for beam jam not yet sweetened with sugar, and powder composition and kneaded beam jam using thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000166480A true JP2000166480A (en) | 2000-06-20 |
Family
ID=18426668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10352820A Withdrawn JP2000166480A (en) | 1998-12-11 | 1998-12-11 | Adzuki beam powder for beam jam not yet sweetened with sugar, and powder composition and kneaded beam jam using thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000166480A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7709043B2 (en) * | 2005-07-19 | 2010-05-04 | Cj Cheiljedang Corporation | Method of preparing processed root vegetables or fruit vegetables |
-
1998
- 1998-12-11 JP JP10352820A patent/JP2000166480A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7709043B2 (en) * | 2005-07-19 | 2010-05-04 | Cj Cheiljedang Corporation | Method of preparing processed root vegetables or fruit vegetables |
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