JP2005192516A - Powdery sugarless bean jam - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain powdery sugarless bean jam improved in fluidity, easy to handle and improving melting feeling in the mouth of sweet bean paste produced from the powdery sugarless bean jam. <P>SOLUTION: This powdery sugarless bean jam is obtained by drying sugarless bean jam having red beans as the main raw material. The powdery sugarless bean jam contains ≥65 wt.% of particles each with a particle diameter of ≤75 μm and has a repose angle of ≤35 degree. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a powdered ginger obtained by drying ginger made mainly from red beans.

  In general, salmon is divided into ginger and paste. Ginger is prepared by grinding the raw boiled beans, removing the skin, and adjusting the water content of the settled and separated koji particles (boiled soup). This is a kneaded thing.

  In addition, cocoons are produced from various beans, but cocoons produced from red beans are the most commonly used cocoons in terms of taste and aroma compared to cocoons produced from other beans. . However, since the ginger has a moisture content of around 62%, it is very poor in preservability due to contamination with fungi and the like. When producing koji from ginger, kneaded koji is made immediately after ginger production. In the case of manufacturing in large quantities, it is difficult to handle because of restrictions such as refrigeration or freezing storage.

  Therefore, for the purpose of improving the preservability and producing ginger and kneaded rice cake easily in a short time, a powder rice cake obtained by drying ginger and making it into powder has been made. The powder koji is obtained by dewatering and drying ginger water to about 10% or less, and can withstand long-term storage. As a method for drying ginger, airflow drying, fluidized bed drying, ventilation drying, pan-type drying, spray drying, etc. are known, but in these drying methods, heat during drying, in the crushing step after drying Damage to the soot particles, sticking between the soot particles, etc. occurred and became a problem.

  Therefore, in order to solve these problems, a method for producing dried ginger characterized by drying ginger under stirring and reduced pressure has been proposed (see Patent Document 1). According to the method of this document, compared to the conventional dried koji, the taste, flavor, and color of the ginger and kneaded koji after rehydration can be very close to the original ginger that has not been dried. It is disclosed.

  On the other hand, the soot particles forming the powder ginger have a relatively small particle size and thus have poor fluidity, and as described above, the heat during drying and the surface of the soot particles are damaged during the crushing process after drying. In addition to the further deterioration in fluidity, the particle surface may be damaged by the stirring conditions during drying.

  As described above, the conventional powder ginger is a powder having a relatively small particle diameter of the soot particles and, as mentioned above, the particle surface is damaged so that the fluidity is poor and it is difficult to handle. In addition, the kneader produced from such a poorly flowable powder ginger has poor meltability in the mouth, and there is room for improvement in terms of functionality.

Therefore, it has been desired to develop a powdered ginger that has improved flowability, is easy to handle, and can produce kneaded rice paste that melts well in the mouth.
JP 2001-352907 A

  An object of the present invention is to provide a powder ginger having improved fluidity, easy handling, and improved melting of a koji made from a powder ginger.

  In order to solve the above problems, the present inventors have intensively studied, and as a result, a powder ginger containing particles having a specific particle diameter or less and having a specific angle of repose is excellent in fluidity, and using this It has been found that a kneading paste with good melting can be produced. Furthermore, as a result of examining the stirring conditions at the time of drying the ginger, the present inventors start stirring at the time of a specific water content, and the surface of the particles is hardly damaged and the sticking between the particles is prevented. As a result, the present invention has been completed.

  That is, the present invention is a powder ginger obtained by drying ginger mainly made from red beans, containing 65% by weight or more of particles having a particle diameter of 75 μm or less, and an angle of repose of 35 degrees or less. A powder ginger characterized by the above is provided.

  In general, if the powder of the same component, the fluidity deteriorates as the proportion of particles having a small particle size increases, but the proportion of particles having a small particle size is smaller than that of the conventional powder ginger. In spite of the large amount, the fluidity is excellent. Moreover, since the surface of the soot particles is smooth, the melting of the mouth when producing kneaded soot is improved.

  As the red beans used in the powdered ginger of the present invention, various varieties can be used, and easily available products such as Elimoshozu, Kita Otome and Shumari may be used. Prior to use, the red beans may be sorted using various sorters such as a coarse sorter, a stone remover, a specific gravity sorter, a grain sorter, a polishing machine, a wind sorter, and a color sorter. Moreover, only one kind of red beans may be used, or a plurality of kinds may be used in combination. Further, beans such as cowpea, red bamboo red beans, concealed beans and peas may be mixed as an auxiliary material. The mixing ratio in the case of using these beans is not particularly limited as long as the conditions described in the means for solving the above problems are satisfied.

  In this invention, what is necessary is just to manufacture the manufacturing process until manufacturing a ginger by a general method. That is, each step of washing the red beans with water, immersing them in water, ripening (pre-cooking), cutting the astringency, ripening again (main cooking), and exposing to water may be performed according to conventional methods. After exposure to water, the settled and separated koji juice is put in a squeeze bag, and the ginger obtained by squeezing with a press is dried.

  As a method for drying ginger in the present invention, any conventional drying method such as reduced pressure drying or ventilation drying may be used. However, after starting stirring under the conditions described below, vacuum drying is preferably employed from the viewpoint of less destruction of soot particles, loss of flavor, and the like. Since the temperature at the time of drying has a great influence on the surface state of the koji particles, it is important not to raise the temperature by any drying method. Preferably, the temperature of the ginger is preferably 70 ° C. or less, more preferably 60 ° C. What is necessary is just to dry over time, maintaining below ℃. The drying time varies depending on the scale of the apparatus, but is approximately 1 to 20 hours.

  Drying is performed until the water content is 15% by weight or less, preferably 5 to 10% by weight.

  When drying is continued until it becomes less than 5% by weight, the soot particles are hard and hard to break, but the flavor of the soot tends to disappear due to excessive drying. Further, when drying is finished at a stage where the moisture content of the ginger exceeds 15% by weight, the koji particles are fixed and the fluidity is deteriorated.

  When ginger is dried, stirring is not performed until the water content reaches 20 to 40% by weight. When the water content reaches 20 to 40% by weight, preferably 25 to 35% by weight, stirring of the ginger during drying is started, and the water content becomes 15% by weight or less, preferably 5 to 10% by weight. Continue to stir until.

  Thus, stirring is started from a water content of 20 to 40% by weight until the water content is at least 15% by weight, preferably until the water content is 5 to 10% by weight. Stirring may be stopped when the predetermined amount of water is reached, and drying may be continued.

  When stirring is started at a stage where the moisture content of the ginger exceeds 40% by weight, the koji particles are soft and are easily broken by stirring. In addition, the surface of the particles is easily scratched. Moreover, when stirring is started when the moisture content of the ginger is less than 20% by weight, the powdered ginger having good fluidity cannot be obtained even if stirring is already carried out.

  During the drying of ginger, stirring may always be continued as long as it is within the above water content range, but depending on the stirring speed, the soot particles may be destroyed. It is important to adjust the agitation speed so that the agitation speed is so gentle that it does not break. In particular, immediately after the start of stirring, soot particles are likely to be destroyed, so stirring at a low speed is necessary. By stirring, the soot particles are prevented from sticking together, and the soot particle surface becomes smooth and fluidity is improved.

  In the method of the present invention, drying before stirring, that is, until the water content reaches 20 to 40% by weight, and drying while stirring may be performed in an apparatus equipped with the same stirring means, but in separate apparatuses. You may do it.

  The powder ginger of the present invention contains particles having a particle size of 75 μm or less in an amount of 65 wt% or more, preferably 70 wt% or more, more preferably 75 wt% or more, and an angle of repose of 35 degrees or less, preferably 33 degrees or less. More preferably, it is 32 degrees or less. Such a powder ginger can be obtained by the above method. Further, if necessary, further classification can be performed within the range of the above conditions. However, the particle size distribution should not be adjusted by crushing the powdered ginger with a crusher or the like. When powdered ginger is crushed, the cocoon particles are destroyed by the impact during pulverization, the fluidity deteriorates and the internal starch is exposed, so when kneaded, it becomes a sticky koji or melts in the mouth A preferable one cannot be obtained.

  The powder ginger of the present invention preferably has a compressibility of 12.5% or less, preferably 10.0% or less, more preferably 6.5% or less. A powder ginger having such a degree of compression is more preferable in terms of fluidity, and has better mouth melting when a kneaded paste is produced.

The particle diameter, angle of repose, and compressibility are measured by the following methods.
[Particle size]
Measured by dry particle size measurement using JIS sieve.
[Angle of repose]
The measurement is carried out using a powder tester (manufactured by Hosokawa Micron Corporation) under the environment of a temperature of 25 ° C. and a humidity of 70% by the method described in the instruction manual attached to the tester.
[Compression degree]
Using a powder tester (manufactured by Hosokawa Micron Corporation) in an environment of temperature 25 ° C and humidity 70%, measure the apparent apparent specific gravity and loose apparent specific gravity by the method described in the instruction manual attached to the tester. Calculate with
(Fixed apparent specific gravity-loose apparent specific gravity) / Fixed apparent specific gravity x 100

  The powdered ginger of the present invention can be mixed with a powdered ginger using beans such as cowpea, red bamboo red beans, concealed beans, peas and the like as auxiliary materials within the range satisfying the above conditions. When the particle diameter of the soot particles is extremely different, it is preferably added after classification using a JIS sieve or the like.

  When producing kneaded rice cake from the powdered ginger of the present invention obtained as described above, no special operation is required, and by adding water and sugar and kneading while heating, Can be obtained. Moreover, what is necessary is just to adjust suitably the quantity of the water and saccharides which are added at the time of kneading koji manufacture according to the utilization purpose of kneading koji. Sugars to be added are not particularly limited, and sugars conventionally used in the food field such as sugar, starch syrup, sorbitol, maltitol, erythritol, isomaltulose, reduced isomaltulose, and trehalose can be used.

  The powder ginger of the present invention can be blended with confectionery such as ice cream, cream, pudding, cookies, cereals, sponge cake and the like to provide a candy-flavored confectionery.

  Hereinafter, the contents of the present invention will be further described with reference to Examples and Comparative Examples.

(Example of ginger stirring starting with a moisture content of about 35% by weight)
Washed with water, added 150 kg of water to 30 kg of raw red beans from which dirt and foreign matter had been removed. After reaching 100 ° C, boiled for 10 minutes, discarded the astringent water (astringently cut), and adhered to the surface of the beans after astringently cutting Washed astringency. 150 kg of water was added to the astringent beans, and after reaching 100 ° C, it was boiled for 60 minutes (main cooking), and after boiling, the heating was stopped and steamed for 15 minutes. Next, the broth was discarded and 150 kg of water was added. The beans were ground while adding water, and the skin was removed with a sieve. Then, the soot particles were settled in a sedimentation tank and separated from the supernatant. The settled and separated koji particles (boiled soup) were put in a squeeze bag and squeezed with a press to obtain a ginger having a water content of about 62% by weight.

  Using the shelf-type ventilator (Silent Oven S-100, manufactured by Asahi Kagaku Co., Ltd.), the obtained ginger was dried to a moisture content of about 35% by weight under the conditions of 48 kg charge and 60 ° C blowing temperature. I did it.

  Using a 50L SV mixer (manufactured by Shinko Pantec Co., Ltd.) with a ginger with a moisture content of about 35% by weight, the moisture content is about under the conditions of a jacket temperature of 60 ° C., a rotating shaft stirring speed of 90 rpm, and a rotating shaft stirring speed of 2.5 rpm. The powder ginger of the present invention was obtained by drying under reduced pressure while stirring until 8 wt%.

  The particle size distribution, angle of repose and compressibility of the powdered ginger of the present invention were measured. The results are shown in Table 1.

Comparative Example 1

  The particle size distribution, angle of repose and compressibility of the commercially available powdered ginger A were measured. The results are shown in Table 1.

Comparative Example 2

  The particle size distribution, angle of repose and compressibility of commercially available powdered ginger B were measured. The results are shown in Table 1.

Comparative Example 3

  The particle size distribution, angle of repose, and degree of compression of commercially available powdered ginger C were measured. The results are shown in Table 1.

Comparative Example 4

  The particle size distribution, angle of repose and degree of compression of commercially available powdered ginger D were measured. The results are shown in Table 1.

Comparative Example 5

  The particle size distribution, angle of repose, and compressibility of commercially available powdered ginger E were measured. The results are shown in Table 1.

Comparative Example 6

  The particle size distribution, angle of repose, and compressibility of commercially available powdered ginger F were measured. The results are shown in Table 1.

  To 150 g of the powdered ginger of Example 1 and Comparative Examples 1 to 6, the amounts of sugar and water were adjusted so as to have the same sugar content and hardness, and then kneaded while heating to produce a kneaded paste. The sensory test was conducted by 10 panelists using the kneaded rice cake obtained. The sugar content (Brix) was 55.

  Evaluation was performed using a koji made by adding sugar and water to the ginger produced in the same manner as in Example 1 until the drying step, and 5 points for “equivalent” and “slightly inferior” for melting in the mouth. "4", "Inferior" was 3 points, "Clearly inferior" was 2 points, and "Very inferior" was 1 point, and the average was obtained. The results are shown in Table 2.

Comparative Example 7

(Example of ginger dried with continuous stirring)
Using a 50 L horizontal vacuum ribbon drier (manufactured by Advanced Service Co., Ltd.), a ginger having a moisture content of about 62% by weight manufactured in the same manner as in Example 1 until the drying step was charged 12 kg, jacket temperature 45 The mixture was dried under reduced pressure while stirring until the water content was about 8% by weight under the conditions of ° C and a stirring speed of 20 rpm to obtain a powdered ginger. When the angle of repose and the degree of compression of the obtained powder ginger were measured by the above methods, it was inferior in fluidity to the powder ginger obtained in Example 1. The results are shown in Table 3.

Claims (4)

  A powder ginger obtained by drying ginger mainly made from red beans, comprising 65% by weight or more of particles having a particle diameter of 75 μm or less and a repose angle of 35 degrees or less Ginger.   The powder ginger according to claim 1, containing 70% by weight or more of particles having a particle diameter of 75 µm or less.   The powder ginger according to claim 1, wherein the angle of repose is 33 degrees or less. The powder ginger according to claim 1, wherein the degree of compression is 12.5% or less.