JP2004033173A - Chocolate-like confectionery containing black soybean and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide chocolate-like confectionery containing black soybean, creating new Japanesque taste, widely acceptable from child to aged person and produced by mixing soy flour into chocolate and combining the product with black soybeans. <P>SOLUTION: The chocolate-like confectionery containing black soybean is produced by coating the surface of roast black soybean with chocolate containing soy flour. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention provides a chocolate-style confection containing black soybeans, which can create a new Japanese-style taste by adding kinako to chocolate and further combining it with black soybeans and can be enjoyed widely from children to the elderly, and a method for producing the same. About.
[0002]
[Prior art]
Conventionally, chocolate has been used in many Western-style confections in combination with milk fats and oils such as milk. In recent years, treatments that are not sticky due to heat of the hand have been proposed, and many snack-based snacks that can be enjoyed easily have been developed. However, since chocolate is a favorite body (= stimulant), it tends to be avoided by the elderly, and it has been said that it is not desirable for children and young people to eat too much.
On the other hand, Japanese-style snacks such as senbei and sweet natto are known.Soybeans, in particular, have a great deal of health benefits as a foodstuff. Older people tended to be shunned.
[0003]
[Problems to be solved by the invention]
Therefore, the present inventors not only combine soybean and chocolate, but also enhance the taste of Japanese style by using kinako, create a new taste of Japanese style, and a confectionery that can be enjoyed in a wide range of age groups. The purpose is to propose a manufacturing method thereof.
[0004]
[Means for Solving the Problems]
The present invention, which has been obtained as a result of intensive studies in view of the above, relates to a chocolate-like confection containing black soybean, wherein the surface of roasted black soybean is coated with chocolate containing yellow powder.
[0005]
In addition, the present invention also proposes a method for producing the above-mentioned soybean-containing chocolate-style confectionery, in which chocolate mixed with kinako is dissolved in advance, black soybeans are put in a rotating pot, and the rotating pot is rotated. The method is characterized in that the chocolate containing kinako is applied and cold air is supplied to solidify the chocolate containing kinako, and this is repeated until a desired blending ratio is obtained.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
First, black soybeans and kinako used in the chocolate-like confectionery containing black soybean of the present invention and the method for producing the same will be described.
[0007]
Black soybean is a foodstuff that is already used in many foods, and is an excellent nutritional food that strengthens the kidneys. In Oriental medicine, black soybean skin is called black soybean clothing, which has been popular for a long time as a soybean that has a renal renal function that strengthens the kidneys and liver. It contains saponin, which prevents the damage of active oxygen, which triggers habitual diseases, and lecithin, which decomposes and excretes cholesterol. Vitamin B1 is more abundant than soy, which is useful for recovering from fatigue and making stamina. In addition, black skin contains anthocyanin (cyanidin-3-glucoside), which is said to be a component having an effect of preventing arteriosclerosis and lowering blood pressure. In addition, when black soybeans are baked and roasted, an antioxidant called melanoidin is formed, which discharges active oxygen that ages the body from the body and drives out cholesterol and body wastes, resulting in beauty and health It is often said that there is a diet effect.
[0008]
Kinako is a food ingredient that has been used in many foods since ancient times, and is made by roasting dried soybeans and then grinding the powder. Components such as lecithin and choline contained in the yellow powder have the effect of preventing cholesterol from accumulating in blood vessels, and are also said to be effective in preventing aging and blurring of the brain. In addition, soybean saponin is said to have the ability to prevent myocardial infarction and cerebral infarction, and isoflavones contained in soy products have a similar function to female hormones (estrogens), preventing breast cancer and prostate cancer. The effect is expected.
[0009]
Then, each process of the manufacturing method of the chocolate-like confectionery containing black soybean of the present invention is explained.
[0010]
First, the chocolate mixed with the kinako is dissolved in advance.
The mixing ratio of the kinako and the chocolate is not particularly limited, but is mixed at a ratio of 10 to 25:75 to 90, more preferably about 20:80. At that time, if the proportion of chocolate is excessive, the flavor of the kinako is impaired, and if the proportion of kinako is excessive, the flavor of the chocolate is impaired, and the binder action of the kinako after molding is impaired. . As the chocolate, those containing conventional additives, for example, sugar, vegetable oils (palm oil, sunflower oil), etc. may be used. In addition to these chocolate fine powders, various food additives, for example, whole milk powder , Lactose, cocoa butter, emulsifiers, fragrances, brighteners and the like.
[0011]
Next, black roasted soybeans which have been roasted in advance are put into a rotating pot, the chocolate containing kinako is applied, and cold air is supplied to solidify the chocolate containing kinako.
When a large amount of chocolate containing kinako is applied to black soybeans put into a rotating pot at once, the amount of coating (adhesion) of kinako with chocolate on black soybeans becomes uneven or granules of chocolate containing kinako are formed. Therefore, it is preferable that the predetermined amount is divided into several degrees and is supplied. Chocolate containing kinako, which is thinly coated on the surface of black soybeans, is solidified by cold air and has a substantially uniform coating amount. This process is repeated several times to obtain a chocolate-like confection containing black soybean having a desired blending ratio.
The blending ratio of the powdered chocolate such as black soybeans is not particularly limited, but is blended at a blending ratio of about 30 to 40:70 to 60, and more preferably about 35:65.
[0012]
In the subsequent steps, it can be performed in the same manner as a conventional chocolate-coated confectionery. That is, polishing, work-in-progress, weighing, packaging, packing, and the like may be performed in accordance with a conventional method.
[0013]
The chocolate-based confectionery containing black soybean of the present invention obtained in this way, in addition to the chocolate flavor, the flavor of kinako and the flavor of black soybean are combined to create a new Japanese-style taste, and from children and young people. It can be enjoyed by a wide range of ages, even to the elderly. In addition, the chocolate used in the chocolate-style confection containing black soybeans of the present invention is less than conventional chocolate-coated confections because of the use of kinako, is less irritating, and is more suitable for beauty and health. The use of black soybean and kinako, which have a significant effect, can be expected to have a considerable effect on beauty and health.
[0014]
【Example】
First, the mixing ratio of the kinako and the chocolate in the kinako-containing chocolate was set to 20:80, and the mixture was heated and dissolved to mix uniformly.
The blending ratio of black soybean and powdered chocolate was set as follows.
Black soybean 30.9% by weight,
Chocolate with kinako ... 69.1% by weight
20 kg of black soybeans were put into a revolving pan (rotary pot), about 46 kg of chocolate containing kinako was hung while rotating the revolving pan, and the surface of the black soybeans was thinly coated with chocolate containing kinako, and cold air was applied to harden the chocolate. . This was repeated until the mixing ratio was reached.
Thereafter, glazing, work-in-progress, weighing, packaging, and boxing were performed according to a conventional method to produce a product.
The obtained chocolate-style confectionery containing black soybeans has the soft sweetness and flavor of kinako at the beginning when it is put into the mouth, and when chewing, the flavor of kinako becomes stronger and the flavor of kinako becomes stronger. The aftertaste was like a combination of black soybeans and chocolate, and a new Japanese-style taste that was difficult to express. When we had children, young people and the elderly sample it, it was very popular among all ages.
[0015]
Although an example of the embodiment of the present invention has been described above, the present invention is not limited to the above-described embodiment, and can be implemented in any manner as long as the configuration described in the claims is not changed.
[0016]
【The invention's effect】
As described above, the chocolate-style confectionery containing black soybeans of the present invention and the method for producing the same are not ones in which the taste is biased toward a Western style like mere chocolate-coated confectionery, and in addition to the chocolate flavor, the flavor of kinako and the flavor of black soybean. Together, they create a new Japanese-style taste that can be enjoyed by a wide range of ages, from children and young people to the elderly. In addition, the chocolate-style confection containing black soybeans of the present invention is less irritating because the amount of chocolate used is smaller than that of conventional chocolate-coated confections, and further uses black soybeans and kinako that have a favorable effect on beauty and health. Therefore, it is possible to expect a good effect on beauty and health.

Claims (2)

A chocolate-style confectionery containing black soybeans, characterized by coating the surface of roasted black soybeans with chocolate containing yellow powder. Melt the chocolate mixed with kinako in advance, put black soybeans in a rotating kettle, apply the kinako with chocolate while rotating the rotating kettle, supply cold air to solidify the kinako with chocolate, to the desired blending ratio A process for producing chocolate-like confectionery containing black soybeans, characterized by repeating the above steps until the process is complete.