JP2010004812A - Dough for rice-cake sweets, and rice-cake sweets produced using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide dough for rice-cake sweets, suitable for rice-cake sweets which have a high nutritive value and rich flavor, and to provide rice-cake sweets using the dough. <P>SOLUTION: The dough for rice-cake sweets is made of a material which is obtained by mixing and kneading rough-grained tofu and powder from nonglutinous rice. In more details, the dough for rice-cake sweets is used for the rice-cake sweets by steaming raw dough which is made by mixing 60-75% rough-grained tofu and 40-25% powder from nonglutinous rice or rice flour at a weight ratio, with steam at ≥100°C in a steaming basket, or heat processing by boiling in a large amount of boiling hot water, and forming the product in a dumpling-like shape followed by laying bean jam thereon or covering other sweetening materials. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a candy confectionery dough mainly made of cotton tofu and a candy confectionery such as dumplings, white balls, buns, etc. produced using the dough for candy confectionery.

Due to the recent health-oriented boom, low-salt, low-fat and low-calorie foods are attracting attention. This tendency can be said not only for staple foods but also for snacks such as confectionery and tea cakes. For example, many foods and dietary supplements (supplements) mainly composed of soybean (soy milk) have been developed and marketed.
Also known are cookies, cakes, buns, and the like using so-called “okara” born in the production process of tofu as ingredients (for example, Patent Document 1).
JP 2002-17263 A

  The above-mentioned “Okara” is a “remaining residue” after grinding and squeezing soybeans, so products with “Okara” as a food ingredient have problems with the texture, There are also drawbacks.

  Similarly, soy milk made from soybeans has been attracting attention as a health food, and has the same nutritional value as soybeans, but its form is liquid so that the scope of application to other products is limited. is there.

  The present invention has been made in view of such circumstances, and an object of the present invention is to provide a candy confectionery dough that uses all the nutritional components contained in soybeans and a candy confectionery produced using the dough for candy confectionery. And

  In order to achieve the above object, the present invention comprises, for example, the following configuration. That is, it is characterized in that it is a dough for candy confectionery produced by mixing and kneading cotton tofu and new powder.

Or it is the dough for candy confectionery produced | generated by mixing and kneading cotton tofu and white ball flour.
And, for example, it is characterized in that it is a dough for candy confectionery, in which 60 to 75 percent of the whole cotton tofu is mixed and kneaded.

Also, for example, a dough for strawberry confectionery characterized in that it is steamed with steam at 100 ° C. or higher for a predetermined time in steaming.
Further, for example, a dough for cake confectionery characterized in that it is used after boiling for a predetermined time in boiling water.
Or it is set as the candy confectionery characterized by manufacturing using the candy candy dough provided with either of the above structures.

  ADVANTAGE OF THE INVENTION According to this invention, the dough for candy confectionery and candy confectionery which are excellent in texture, have high nutritional value, and have good digestion absorption can be provided.

  Hereinafter, the best mode for carrying out the present invention will be described in detail. The following description will be made for a candy dough and candy confectionery using cotton tofu as the main raw material. This will be specifically described below.

[First Embodiment]
The dough for candy confectionery in this embodiment is, for example, a mixture of 60% cotton tofu and 40% fresh powder (upper powder) mixed by a mixer such as a mixer bowl or manually. Then, knead well to make the dough.

  The mixing and kneading (refining) time of the materials may vary depending on seasonal factors such as ambient temperature and humidity, but can be, for example, about 20 to 30 minutes. This mixing and kneading time is limited to the extent that the flavor of tofu can be utilized.

  For example, when the whole dough has become light yellow in the process of mixing (stir kneading), it is determined that mixing of the materials is completed at that time. Note that the mixing time may be extended or shortened (for example, 10 minutes to 20 minutes) depending on how the materials are mixed.

  When making dough that can be used for candy, do not add any water. This is because it is sufficient to use moisture contained in cotton tofu as a material from the beginning. In this embodiment, no seasonings such as sugar or salt are used at the time of manufacturing the dough.

  Here, it is known that the protein of tofu has high nutritional value and high quality, and the protein taken into the body is decomposed and absorbed into amino acids.

  That is, the nutritional value of the protein itself is determined by whether or not it contains so-called 9 to 10 essential amino acids in a well-balanced manner. Plant proteins have low essential amino acids and animal proteins have many essential amino acids. It is out. Tofu protein has a structure close to that of animal protein, so it becomes a good protein source.

  Furthermore, soybeans are generally considered to be poorly digested food, but when processed into tofu, the absorption rate is extremely high, and it is said that 90% or more of the intake is digested and absorbed.

  On the other hand, more than 80% of the lipids of tofu are unsaturated fatty acids, and the content ratio of those called essential fatty acids (linoleic acid, linolenic acid) is high. This unsaturated fatty acid is said to be a good lipid for the human body, unlike a saturated fatty acid contained in a high proportion in animal lipids.

  Cotton tofu has a firm texture compared to silken tofu and has a high protein and calcium content. For these reasons, cotton tofu is used as a dough material for strawberries. Thereby, the thing excellent in the texture when eating is made.

An example of producing dumplings using the dough thus produced will be described below.
First, the raw dough mixed and kneaded as described above is placed in a steamer or kettle and steamed with steam of 100 ° C or higher, or in a large amount of boiling water. Add hot water to complete the dough.

  When raw dough is steamed with steam, sufficient heat and moisture are given to the dough in steaming time of, for example, about 10 to 15 minutes due to water vapor filled in the steam. In addition, when the hot water is poured, the raw dough put into the hot water is initially submerged in the hot water, but when it is heated sufficiently after a predetermined time has passed, it will rise up. When it is finished, scoop up the dough that has been lifted from the hot water. The dough thus completed is particularly suitable for use in candy cakes.

  Next, the dough produced as described above is separated into a suitable size by a machine or manually, and formed into a dumpling shape. Then, this dumpling-shaped dough is rolled into an appropriate size by a machine or by hand to obtain a spherical dough having a size of 2 to 3 cm, for example. After that, by placing (or entwining) a prepared candy on a spherical dough, a candy candy to eat as a dumpling is completed.

  As the koji, koji koji, grain koji, chestnut koji, koji, and other various koji can be used, and the koji is not limited to koji made from red beans. Furthermore, placing dumplings on the dough is not limited to strawberries. Placing dumplings (or entwining them) will create dumplings, and powder dumplings that cannot be sprinkled with flour.

  Although the above example demonstrated the case where dough was shape | molded into a spherical shape and made dumpling, it is not limited to the case where it is made dumpling, It can use as it is as a material of all sorts of sweets.

For example, instead of separating and forming into a spherical shape, forming it into a flat shape, extending it into a disk shape, rounding the prepared prepreg and placing it on the center, Wrapped in dough and molded into a bun, the candy that can be eaten as a bun is completed.
In addition, putting in a bun is not limited to a bun, and various buns are completed by wrapping an arbitrary sweet or an arbitrary material.

In the above-described example, the tofu confectionery was completed using a dough consisting of 60% and 40% by weight of cotton tofu and fresh powder, respectively, but the blending ratio is not limited to this, for example, A mixture of 65% cotton tofu and 35% fresh powder by weight or a material mixed with 75% cotton tofu and 25% fresh powder by weight may be used.
If the mixing ratio of the cotton tofu is in the range of 60% to 75% by weight, it is possible to provide a candy cake having an excellent texture.

  As described above, the dough suitable for the candy cake according to the present embodiment uses tofu as a raw material, so that the flavor of tofu is removed while excluding soybean fiber, which is generally considered to be indigestible. In addition to providing confectionery with a taste and appearance like Japanese confectionery that makes the best use of it, such as dumplings, buns, etc., it is possible to provide confectionery that does not get tired even if it is continuously consumed.

  In particular, the fat contained in tofu can bring smoothness and softness to candy. In addition, the cooperative action of tofu and new powder eliminates the crispy feeling and fosters a crispy feeling as a texture, and the new powder has the same digestive and absorption speed as tofu, so it is friendly to health. Can be made as a candy and enjoyed regardless of age. Therefore, it is most suitable for elderly food and baby food, for example.

  Furthermore, the sweet candy according to the present embodiment has high nutritional value because it uses tofu as a raw material, and nutrients such as proteins and lipids that are often contained in tofu itself are effective for hypertension, arteriosclerosis, diabetes, etc. Has the effect of suppressing the onset or speeding recovery.

In particular, since it is known that unsaturated fatty acids play an important role in preventing metabolic syndrome (visceral fat syndrome), which is said to be derived from lifestyle habits recently, Unsaturated fatty acid contained in a large amount of tofu can reduce bad cholesterol in the blood.
[Second Embodiment]

  In the first embodiment described above, an example in which the mixing ratio of cotton tofu is 60% to 75% by weight and new powder (upper powder) is mixed by 40% to 25% by weight is described. . However, the present invention is not limited to the above example, and white powder may be used instead of new powder (upper new powder).

  A second embodiment according to the present invention using white ball powder will be described below. Even when white powder is used in place of the new powder (upper new powder) of the second embodiment, the mixing ratio and kneading time with cotton tofu remain unchanged, and the entire dough becomes thin during mixing (stir-kneading). It can be determined that mixing of the materials is completed at the time when the yellowish color is taken as a guide.

  When white ball powder is mixed, it is soft and elastic when heated and can be made into a candy that does not harden even when cooled. Moreover, it can be made excellent in nutritional balance by using it as confectionery in confectionery.

  Further, for example, even when the heated dough is cut into a disk shape, it can be further easily extended. Moreover, since white rice flour is made of sticky rice, it is sticky and has a smooth texture. For example, it can be considered as a bun with excellent texture.

As described above, cotton tofu and shiratama flour are mixed and kneaded to produce the confectionery dough, whereby the same operational effects as those of the first embodiment described above can be obtained.
In addition, what is mixed with cotton tofu is not limited to the above fresh powder or white flour, and may be dango powder.

The adjustment of the dough for candy confectionery in each embodiment described above is not performed by adding a seasoning or the like to the dough material. For example, the dough is placed on the dough, wrapped in dough, mitarashi, kinako, etc. Adjust the amount of salt and seasoning by adding appropriate amount.
In addition, by adjusting the thickness of the dough suitable for candy confectionery, it is possible to improve the processability of the dough itself and prevent hardening of candy and other sweets used in it. it can.
As described above, according to each embodiment, the main ingredient is a mixture of tofu, which is processed with good digestion and absorption, soy that is nutritionally excellent but not digestible. It is possible to produce a dough that has a high nutritional value, does not have a crisp texture, and has a crispy texture and good digestion and absorption.

Claims (6)

A dough for strawberries, which is produced by mixing and kneading cotton tofu and new powder. A dough for strawberries, which is produced by mixing and kneading cotton tofu and white egg flour. The dough for strawberries according to claim 1 or 2, wherein the cotton tofu is mixed and kneaded by 60 to 75 percent by weight. The dough for strawberry confectionery according to any one of claims 1 to 3, wherein the dough is steamed with steam having a temperature of 100 ° C or higher for a predetermined time. The dough for strawberry confectionery according to any one of claims 1 to 3, wherein hot water is used for a predetermined time in boiling water. A candy confectionery produced using the dough for candy confectionery according to any one of claims 1 to 5.