JP2002218911A - Nonfreezable bean jam - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a nonfreezable bean jam without freezing even when preserved by freezing. SOLUTION: This nonfreezable bean jam is obtained by including 0.1-25 wt.% of a salad oil assuming a liquid state at normal temperature in the bean jam. An emulsifying agent or a stabilizer or both are preferably contained in an amount of 0.05-1 wt.% together with the salad oil in the nonfreezable jam.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an unfrozen bean jam containing a salad oil which is in a liquid state at room temperature and made unfrozen. The unfrozen bean jam of the present invention can be stored under freezing, can be suitably combined with frozen dessert, and has a soft bean jam even immediately after being taken out of the freezer.

[0002]

2. Description of the Related Art Various types of bean jam have been used as raw materials for Japanese sweets, frozen desserts, dishes, and the like. For example, in Japanese confectionery, it is used as a raw material for soup, middle and yokan, and in frozen desserts, it is used to cover the surface of the frozen dessert to form an outer layer, or to be coated with frozen dessert to form an inner layer. I have.

[0003] An bean jam is prepared using beans such as red beans as a raw material, but contains a large amount of sugars, so that it has good preservability and can be stored at room temperature for about 1 to 2 weeks. It can be stored for about one month at refrigerated temperature (around 5 ° C),
When stored at around 18 ° C), storage for more than 6 months is possible. In this way, when stored under freezing, it can be stored for a long period of time, and there is no change in quality, so for the purpose of improving productivity, a method of mass-producing bean jam at once, storing it under freezing, and thawing it at the time of use Is adopted. The thawing method varies depending on the amount and method of thawing or the ambient temperature, but it is common to leave the thawing for several hours to day and night. The thawed bean paste is used as a material for Japanese sweets and dishes.

[0004] On the other hand, when used for frozen desserts as described above, it is essential to freeze them. However, the bean paste used for conventional frozen desserts has almost the same composition as the bean paste used for Japanese sweets and the like. When combined with frozen desserts and stored frozen, the moisture in the bean jam freezes and solidifies immediately after being taken out of the freezer, and must be left at room temperature for a certain period of time to soften it before ingestion. However, when the outer layer is formed of frozen dessert, there is a problem that the frozen dessert melts first. In this way, you can store the bean paste under freezing,
When used for frozen desserts, it is necessary to freeze and solidify to thaw or soften, which causes a drop in productivity when used as a raw material, and is troublesome when used for frozen desserts. are doing.

[0005] When the bean paste is stored in a frozen state, there are the above-mentioned disadvantages. Therefore, various studies have been made on unfrozen bean paste and bean paste used for frozen desserts. For example, Tokiko Sho 61
According to Japanese Patent No. 55936, the raw bean paste is put in boiling water in which a required amount of saccharides is partially dissolved, and the raw bean jam is burnt to a predetermined hardness.
Further, the step of putting the remaining sugars and filling with heat is performed at least once, and glycerin is added to the raw bean paste for 5 to 5 minutes.
A method is disclosed in which an unfrozen bean paste is produced under low-temperature storage by adding 20% by weight, filling with heat to the final hardness, and then cooling it.

[0006] Japanese Patent Application Laid-Open No. 3-39047 discloses that
In the molding machine, around the ice cream mix, the shape retention of which has been improved by the addition of a stabilizer, wrapped in a bean jam having an increased solid content using a sugar alcohol or alcohol, and molded into an arbitrary shape. There is disclosed a method for producing a frozen dessert, which comprises adding powdered bean jam or a mixture of powdered bean jam and powdered sugar to the surface to prevent the bean jam from adhering to a molding machine.

[0007] In addition, as a mixture of bean paste and fats and oils,
JP-A-63-169936 discloses that about 40% or less of dehydrated powder of bean jam or the like, about 30% or more of fats and oils (including oil-containing substances) having a melting point of about 36 ° C. or less, and about 10 to 60% of powdered sugar.
A method for producing Japanese confectionery or the like is disclosed, in which the mixture heated and mixed at a ratio of 1 to 3 is solidified to prevent decay of the bean jam and generation of mold.

[0008]

However, the method for producing an unfrozen bean jam disclosed in the above-mentioned Japanese Patent Publication No. 61-55936 uses glycerin which is a viscous transparent liquid which is a kind of polyhydric alcohol. Therefore, simply adding this to the bean paste does not maintain the hardness of the bean paste, increases the viscosity of the bean paste, and can be used as a raw material for handmade Japanese confectionery or cooking, but it is not suitable for mass production of frozen desserts There is a problem that it cannot be used as a raw material. That is, when mass-producing frozen desserts using bean jam, the frozen dessert and bean jam that have been frozen in a freezer must be supplied to a molding machine and the bean must be wrapped with the bean jam or the bean jam must be wrapped with the frozen bean jam. If the viscosity is too high or the viscosity is high, there is a problem that the product adheres to the mold of the molding machine and the product does not have the desired shape.
Further, when glycerin is used, when the amount thereof is increased, the product comes to have a pungent odor or bitterness peculiar to glycerin, and there is a problem that only inferior flavor can be obtained.

Further, the method for producing frozen desserts disclosed in the above-mentioned Japanese Patent Application Laid-Open No. 3-39047 can prevent the adhesion to the molding die of a molding machine caused by the increase in the viscosity of the bean jam due to the addition of sugar alcohol or alcohol. Due to the deterioration of the shape retention of the bean paste, there is a problem that the desired shape cannot be obtained even if it is formed into a decorative shape, and even if the desired shape can be temporarily formed, the shape cannot be maintained.

Further, the bean jam disclosed in the above-mentioned Japanese Patent Application Laid-Open No. 63-169936 is not intended to obtain an unfrozen bean jam, but a mixture of powdered bean jam and 30% or more of fats and oils and sugar powders. Furthermore, it is disclosed that by combining oils and fats as a substitute for moisture, rot of bean jam and generation of mold when used in Japanese confectionery or the like are prevented. However, when this bean paste is stored under freezing or used for frozen dessert, there are the following problems. That is, it can be stored under freezing,
Mixing such a large amount of fats and oils with bean paste used for frozen desserts causes problems such as the separation of bean paste and fats and fats, and the flavor becomes glycy, and the mouth melts poorly. It is inevitable that the feeling disappears.

[0011] The present invention has been made in view of the above problems, and has as its object to unfreeze bean jam and to prepare frozen desserts using the bean jam. The present inventors have found that by blending a specific amount of fats and oils that exhibit a liquid state at room temperature into bean jam, it is possible to solve the problems that occur when the bean jam is stored under freezing or combined with frozen desserts. Was completed. In other words, the present invention prevents the adhesion of the bean paste and the frozen dessert to the molding die of the molding machine, has good shape retention properties, and does not freeze even when stored under freezing. It is an object of the present invention to provide a mixed frozen dessert.

[0012]

That is, the present invention relates to an antifreeze bean jam containing 0.1 to 25% by weight of salad oil which is in a liquid state at room temperature and made unfrozen, and an emulsifier and / or a stabilizer. The unfrozen anti-freeze bean paste contains 0.05 to 1% by weight.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. First, the non-frozen bean jam that does not freeze and solidify even when frozen and stored according to the present invention will be described. The bean paste targeted by the present invention is
Although not particularly limited, it is prepared using beans such as red beans, peas, and sardines, or pumpkins, sweet potatoes, and potatoes as raw materials. The method of preparing the bean jam is not particularly limited, and it can be prepared by boiling and grinding the above-mentioned raw materials of beans and potatoes, adding sugars and artificial sweeteners thereto, and filling with fire. Examples of sugars and artificial sweeteners that can be used in the present invention include sucrose, glucose, fructose, maltose, starch syrup, or erythritol, sorbitol, maltitol, stevia, xylitol, lactitol, palatinose, aspartame, and the like. One or more selected from sugars and artificial sweeteners are blended. The amount of sugar or artificial sweetener to be added depends on the type of sugar or artificial sweetener to be added, or the taste, etc., but if it is sucrose, it may be almost the same as the amount usually used for Japanese sweets and the like. About 25-1
About 00% by weight is preferable. In the present invention, in addition to the bean paste prepared as described above, even those obtained by drying and reconstituting the dried and powdered bean paste can be used. There may be.

According to the present invention, 0.1 to 25% by weight, preferably 3 to 15% by weight, of a fat or oil which exhibits a liquid state at room temperature (about 25 ° C.) is added to the bean jam prepared as described above. Then, the mixture is uniformly mixed while kneading the bean paste with a mixer or the like to prepare an unfrozen bean paste. As oils and fats that are liquid at room temperature,
Olive oil, safflower oil, corn oil, sunflower oil, soybean oil,
Animal and vegetable fats and oils such as rapeseed oil, palm oil, cottonseed oil, sesame oil, sesame oil, coconut oil, fish oil, and the like, and any of these transesterified oils, fractionated oils, and mixed oils can be suitably used. .

When the amount of the fat or oil is less than 0.1% by weight based on the bean paste, when stored under freezing, the amount of the fat or oil is small, so that it is frozen and solidified and must be thawed for use or ingestion. In addition, when the frozen dessert is coated with the bean paste, the frozen dessert adheres to a molding machine such as an encrusting machine and is deformed, so that the desired shape is not obtained. On the other hand, if it is added in excess of 25% by weight, the tissue becomes soft and not only can not maintain the shape retention when coating the frozen dessert, but also an emulsifier and a stabilizer are added as described later. In addition, there arises a problem of separation of fats and oils, a problem that the flavor of the fats and oils is strongly felt to form a glycy bean jam, or a new problem that a moist texture peculiar to the bean jam disappears. After adding the fats and oils, if necessary, heat-filling is performed to maintain the desired hardness.

The unfrozen bean jam thus prepared does not freeze and solidify even when stored under freezing at −18 ° C. or lower, and maintains its softness immediately after being taken out of the freezer. It can be used as a raw material for Japanese confectionery or for frozen desserts.

According to the present invention, the unfrozen bean jam prepared by blending the edible oil / fat which is in a liquid state at normal temperature in this manner is
At the same time, an emulsifier and / or a stabilizer may be blended to prevent the separation of edible oils and fats. The problem of the separation of edible fats and oils is
If the blending amount with the bean exceeds 15% by weight, oil-off (separation of bean and fat) may occur. However, by blending an emulsifier or a stabilizer, problems such as oil-off of edible fat or oil can be effectively prevented.

Examples of the emulsifiers and stabilizers include emulsifiers such as monoglyceride, monoglyceride acetate, monoglyceride lactate, monoglyceride diacetyltartarate, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, polyglycerin fatty acid ester, and pectin, gum arabic, tragacanth gum, locust. Examples include stabilizers such as bean gum, agar, carrageenan, xanthan gum, carboxymethyl cellulose, and corn starch, and one or more of these are used. The emulsifier and the stabilizer may be blended alone or simultaneously, respectively. The blending amount is in the range of 0.05 to 1% by weight based on the total amount of the bean jam and the edible oil and fat. It is preferable to mix them. If the amount is less than 0.05% by weight, the oil-off cannot be effectively prevented if the amount of edible oil and fat mixed into the bean jam increases, while if it exceeds 1% by weight, the texture of the bean jam becomes brittle and the emulsifier or Since the flavor of the stabilizer can be felt, it is preferable to add the stabilizer within the above range.

Next, the composite frozen dessert of the present invention will be described. The composite frozen dessert of the present invention is prepared as described above, and is prepared using the unfrozen bean jam. Although the frozen dessert which is the object of the present invention is not particularly limited, ice cream, ice milk and lacto ice specified in "Ministerial Ordinance on Milk and Dairy Product Standards (Ministry of Health and Welfare Ordinance No. 52 on December 27, 1951)" Others include frozen yogurt such as frozen yogurt and frozen dessert such as sherbet. These frozen desserts are prepared by subjecting the mix to a freezing treatment while aerating the mix with a freezer or the like, according to a conventional method.

The frozen dessert thus prepared is coated with the antifreeze bean jam of the present invention, or the frozen dessert is coated with the frozen dessert to prepare the composite frozen dessert of the present invention. For this coating, a molding machine such as a commercially available encrusting machine (for example, model AR-8 manufactured by Kovard) is used, and the decoration effect can be enhanced by forming the molding die of the molding machine into a decorative shape.

[0021] In addition, the packaged frozen dessert of the present invention can be prepared by topping the bean jam of the present invention on the upper surface of the packed frozen dessert or disposing it in the middle layer or lower layer. , One or more of the upper, middle and lower layers of frozen desserts. The composite frozen dessert is prepared by filling the frozen dessert with a nozzle or the like after or before filling the container with the frozen dessert. When topping the bean paste on the upper surface, the decoration effect can be enhanced as in the case of coating by making the outlet shape of the nozzle a petal shape or the like. In addition, using a mold-type frozen confectionery machine, a stick-shaped frozen confection covered with unfrozen bean paste or a stick-shaped frozen confection covered with unfrozen bean paste and covered with frozen confection can be produced.

The unfrozen bean jam of the present invention contains a specific amount of edible oil and fat which is liquid at room temperature, so that the viscosity of the bean jam is low and the edible oil and fat acts as a lubricating oil, so that the adhesiveness is low. Since it is also low, there is no adhesion to a molding die of a molding machine, and a desired decoration shape can be easily formed. Also, the formed decoration shape is
Since the unfrozen bean paste has good shape retention, it does not collapse during the manufacturing process or during the distribution stage. The composite frozen dessert of the present invention prepared in this way is softer and has a flavor even immediately after being taken out of the freezer because the bean paste has not been frozen and solidified, as compared to the conventional composite frozen dessert that combines the bean paste and the frozen dessert. It is also excellent in texture and appearance.

[0023]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to Examples, and the effects of the present invention will be further clarified by showing Comparative Examples.

(Example 1) Preparation of unfrozen bean jam; 30 kg of fresh red bean paste, 60 kg of sucrose and 30 kg of water, which were prepared in a conventional manner using red beans, were mixed and boiled, and 70 kg of fresh red bean paste was added thereto and stirred. While filling the fire. 20 kg of starch syrup was added to the fire-packed raw bean paste, and the mixture was further slightly packed with fire. Then, 16 kg of maltose was added, and the mixture was well-mixed with stirring until a predetermined hardness was reached. Next, 20 kg of salad oil was added to the raw red bean paste, and the mixture was stuffed with heat until a predetermined hardness was reached, and then cooled to room temperature to prepare an unfrozen bean paste. The fat content of this bean paste was about 10% by weight.

Preparation of frozen dessert; milk 8 adjusted to a fat percentage of 10%
Emulsifier (glycerin fatty acid ester) is added to 4.5 kg in 0.1 kg.
5 Kg and 15 Kg of sucrose were added to prepare a mix. This mix was introduced into a freezer, and freezing was performed at a dasher rotation speed of 180 rpm and an outlet temperature of −5 ° C. to prepare an ice cream with an overrun of 200%.

Preparation of frozen dessert coated with anti-freeze bean paste;
Model AR-8) to obtain an ice cream covered with antifreeze bean jam. This ice cream was placed in a -18 ° C. rapid freezing room and stored frozen.

(Example 2) Preparation of unfrozen bean jam; 14 kg of salad oil was added to the raw red bean jam prepared in the same amount and in the same manner as in Example 1, and the mixture was hot-filled to a predetermined hardness and then cooled to room temperature. And cooled to prepare an unfrozen bean jam. The fat content of this bean paste was about 7% by weight.

Preparation of frozen dessert coated with anti-freeze bean paste; The frozen dessert prepared above and the frozen dessert prepared in exactly the same manner as in Example 1 were supplied to a packaging machine (Model AR-8 manufactured by Kovard),
An ice cream covered with antifreeze was obtained. This ice cream was placed in a -18 ° C. rapid freezing room and stored frozen.

(Example 3) Preparation of unfrozen bean jam; 10 kg of salad oil was added to raw red bean bean jam prepared by the same method and in the same manner as in Example 1, and the mixture was hot-filled until it reached a predetermined hardness, and then cooled to room temperature. And cooled to prepare an unfrozen bean jam. The fat content of this bean paste was about 5% by weight.

Preparation of frozen dessert coated with anti-freeze bean paste: The anti-freeze bean paste prepared as described above and the frozen dessert prepared in exactly the same manner as in Example 1 are supplied to a packaging machine (model AR-8 manufactured by Kovard),
An ice cream covered with antifreeze was obtained. This ice cream was placed in a -18 ° C. rapid freezing room and stored frozen.

(Example 4) Preparation of unfrozen bean jam; 0.3 kg of an emulsifier (sucrose fatty acid ester) and a stabilizer (locust bean gum) were added to raw red bean jam prepared in the same amount and in the same manner as in Example 1.
45 kg of salad oil to which 0.3 kg was added was added, and the mixture was stuffed with fire to a predetermined hardness, and then cooled to room temperature to prepare an antifreeze bean jam. In addition, the fat content of this bean paste was about 18% by weight.

Preparation of frozen dessert topped with unfrozen bean jam; 100 ml of a frozen dessert prepared in exactly the same manner as in Example 1 was filled into a 150 ml circular cup-shaped container, and the above-prepared frozen dessert was topped on the upper surface thereof. To obtain a cup of ice cream. This ice cream was placed in a -18 ° C. rapid freezing room and stored frozen.

(Comparative Example) Preparation of bean jam: 30 kg of raw bean jam, 60 kg of sucrose and 30 kg of water, which were prepared in the usual manner using red beans, were mixed and boiled in the same manner as in Example 1. 70Kg
Was added and the mixture was filled with fire while stirring. Further, 20 kg of starch syrup was added to the raw red bean jam that had been hot-filled, and the mixture was slightly hot-filled. Then, 16 kg of maltose was added, and the mixture was hot-filled with sufficient stirring and mixing until a predetermined hardness was reached. This was cooled to room temperature to prepare a bean jam.

Preparation of frozen dessert coated with bean paste: The bean paste prepared as described above and the frozen dessert prepared in exactly the same manner as in Example 1 were supplied to a packaging machine (model AR-8 manufactured by Kovard), and the bean paste was prepared. To obtain an ice cream coated with. This ice cream was placed in a -18 ° C. rapid freezing room and stored frozen.

(Test Example 1) The hardness of the bean jam obtained in each of the above Examples and Comparative Examples was measured. First, the bean jam obtained in each of the examples and the comparative examples was formed into a columnar shape having a diameter of 30 mm and a height of 30 mm, and then -10 ° C, -15 ° C, -20 ° C, and -25 ° C.
Temperature. Next, using a hardness tester (model NRM-1002A manufactured by Fudo Rheometer Co., Ltd.) equipped with a knife-shaped measuring blade (blade width 0.5 mm, length 30 mm), the circle stored under refrigeration as described above. The measuring blade was pressed against the column-shaped bean paste, and the cutting pressure when the measuring blade entered 10 mm was measured. Table 1 shows the results.

[0036]

[Table 1] Note) The (-) mark at the -25 ° C point in the comparative example indicates that measurement was not possible with the hardness tester described above due to high hardness.

As is clear from Table 1, when the cutting pressures of the measuring blades of the unfrozen bean jam obtained in Examples 1 to 4 and the bean jam of the comparative example are compared, the cutting pressure of the bean jam of each of the examples is larger. It was much smaller than the comparative example. In particular, it became clear that the effect became remarkable as the frozen storage temperature became lower, and the effect became larger in proportion to the amount of the edible fat (salad oil). From these results, the unfrozen bean jam obtained in each example of the present invention is soft even immediately after being taken out of the freezer, and is not required to be thawed for use or ingestion, and it is not necessary to soften it, and it is necessary to freeze at a freezing temperature like frozen dessert. It has been found that the effect can be sufficiently exerted by combining with a product which must be preserved in the above.

[0038]

Since the unfrozen bean jam of the present invention contains edible oils and fats which are liquid at room temperature, it does not freeze and solidify even when stored under freezing, and is soft even immediately after being taken out of the freezer. It retains its flavor and can be used as a raw material for Japanese confectionery or cooking without needing to be thawed or softened. In addition, in the present invention, the characteristics of unfrozen bean paste are utilized for frozen desserts. Even if the dessert is stored under freezing at a storage temperature of −18 ° C. or lower, the softness and texture unique to the bean pastes are maintained. It can be a frozen dessert that will not be lost. This frozen dessert can be ingested immediately after being taken out of the freezer without requiring softening of the bean jam. Furthermore, the antifreeze bean paste of the present invention
Since it contains edible fats and oils, it does not adhere to the mold of the molding machine and has good shape retention, so when it is combined with other foods, it forms a decorative shape (decoration) In addition to this, there is an effect that the shape is not lost in the manufacturing process and the distribution process.

Claims (2)

[Claims] 1. A salad oil which is in a liquid state at normal temperature is 0.1 to 0.1.
An antifreeze bean jam containing 25% by weight and made unfrozen. 2. The method according to claim 1, wherein the emulsifier and / or the stabilizer
The unfrozen bean jam according to claim 1, comprising 1% by weight.