JP2005143469A - Method for producing yam sweetened and jellied bean paste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide yam sweetened and jellied bean paste having yam flavor and high nutritive value and to provide a method for producing the sweetened and jellied bean paste containing yam. <P>SOLUTION: This method for producing the yam sweetened and jellied bean paste comprises mixing with water sugar and rice powder, and single agar or gelatinized sugar or the proper quantity of their mixture, heating, melting and boiling the product, mixing bean jam and raw yam with the product and also adding starch syrup followed by heating to boiling to obtain a homogeneous viscous dense product and moving the product to a container or a mold followed by cooling and solidifying. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a mountain goat goat for the purpose of producing an oat including a yam and a method for producing the same.

  Traditionally, as Yokan, “steamed bread with wheat flour, corn flour, salt, sugar and softly spreaded, then steamed by shaping this,” “boiled sugar, sugar and agar with water, boiled well The kneading yokan that is boiled while kneading and then molded and solidified is known.

We also want to steam two kinds of raw sweet potatoes, paste this, add sugar to it, knead it, put it in a heat resistant synthetic resin bag and vacuum pack it, and retort it with a high temperature hot water sterilizer A method for producing mutton has also been proposed.
JP-B 63-21457

  The conventional yokan is mainly made of koji, sugar, and agar, and has been proposed using sweet potato or chestnut as other edible food.

  However, as for solidification, agar is frequently used, the flavor of agar tends to be strong, and there is a risk of becoming hard, and a new flavor and nutritious Ikuyama mochi (the same kind of Japanese yam and jingenjo) are added. It proposes Western confectionery.

  The present invention is a confectionery having a taste that is intermediate between a lamb paste and a jelly confectionery, having a unique flavor and texture, a high nutritional value, and a balanced nutrition.

  In other words, the present invention is a mountain goat gourd characterized by containing raw yam, and a goat goat characterized by containing rice flour and yam.

  In addition, the invention of the method is to mix an appropriate amount of sugar / rice flour and agar or gelled sugar (including pectin) with water, and heat and boil it for about 30 minutes, and then mix the koji and fresh potato. In addition, a uniform viscous product obtained by adding waterpox and heating to boiling is transferred to a container and solidified by cooling, and the amount of ingredients used is 35% to 40% sugar. %, Rice flour 0.28% to 0.32%, agar 1.7% to 2.5%, rice cake 35% to 53%, yam 10% to 20%, rice bran 0.7% to 0.8% 150% to 200% water (about 5 times the amount of additives other than water). The cocoon is a white cocoon or a black cocoon, but a white cocoon is preferable when a highly transparent sheep cocoon is desired.

  Since this invention joins a relatively large amount (10% to 20%) of yam, it has a unique taste of yam, has a strong texture, and contains a large amount of various vitamins. In addition, since rice flour is added, each component is mixed evenly and has a mellow flavor due to starchy gelatinization.

  In this invention, if the amount of yam added is 10% or less, the characteristics of yam becomes thin, and if it is 20% or more, the taste of yam comes out on the front, and there is a problem that the flavor unique to yokan is reduced. The addition amount is usually 10% to 20%.

  However, even if the amount is smaller than 10% (for example, 5%), the flavor of yam is surely retained. However, if it exceeds 20%, the peculiar flavor of yokan tends to be gradually lost, so it is preferable not to leave 10% to 20% too much.

Table 1 shows the ingredients of Jinenjo (raw) and Nagatoro (raw) in the yam.

  Since this invention uses rice flour and raw yam, there is an effect that a mellow and transparent new Western confectionery which is neither hard sheep nor jelly-like can be produced.

  Further, the present invention provides a novel Western confectionery having good appearance, flavor and texture and high nutritional value. Furthermore, by adding rice flour, it is soft, has good shape retention, and has an effect of having a unique flavor and texture that is transparent or translucent.

  The present invention is a method for producing a sheep which contains raw yam and rice flour added thereto.

  More specifically, sugar 35% to 40%, rice flour 0.28% to 0.32%, agar 1.7% to 2.5% (or the same amount of gelled sugar or agar and gelled sugar 1 150% to 200% of water is added to and mixed uniformly, and this is heated and boiled and melted at 103 ° C. for 30 minutes to obtain a uniform and transparent viscous liquid. 35% to 53% of white potatoes produced separately, 10% to 20% of ground yam and 0.7% to 0.8% of rice bran, heated and mixed, boiled, poured into a mold or container and allowed to cool naturally When solidified, the yam sheep of this invention can be made.

  The viscous liquid containing agar is preferably at a temperature of around 103 ° C. This is because when the temperature is higher than 105 ° C., the jelly strength of the agar rapidly decreases and the solidified state becomes poor.

  An embodiment of the present invention will be described. After 12 kg of sugar, 1 kg of rice flour, 0.4 kg of agar, 0.4 kg of gelled sugar, and 60 liters of water are stirred and mixed, the mixture is stirred at about 103 ° C. while stirring. Quantile heating to boiling. If the rice powder is turned into α by the heating and the whole becomes transparent, 6 kg of yam and 2.5 kg of rice bran are added to 15 kg of separately made white rice bran, and the mixed material is heated and mixed uniformly. If it is separated into molds and cooled and solidified by natural cooling, the goat goat of this invention can be obtained. In the above embodiment, white shark is used, but black shark can also be used.

  In the above, if the heating temperature is set to 105 ° C. or higher, the agar strength may be remarkably lowered. Therefore, temperature management must be strictly performed.

Claims (4)

A mountain goat that features raw yam. A goat ram that contains rice flour and yam. Mix an appropriate amount of sugar / rice flour and agar or gelated sugar alone or a mixture with water, heat and boil this, mix with koji and fresh potato, add water koji, and boil with heat. A method for producing a goat goat characterized in that the obtained uniform viscous product is transferred to a container and cooled and solidified. The amount of ingredients used is 35% to 40% sugar, 0.28% to 0.32% rice flour, 1.7% to 2.5% agar, 35% to 53% rice bran, and 10% to 20% yam. The method according to claim 3, characterized in that:%, waterpox 0.7% to 0.8% and water 150% to 200%.