JP3251494B2 - An-like confectionery and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an confectionery which maintains the flavor and texture of bean paste and has the same physical properties and shelf life as chocolate, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, bean paste and the like have been prepared by dispersing the contents of azuki and chestnut at a high concentration in a high-concentration aqueous solution comprising sugar and a small amount of salt. However, since it contains a large amount of water, it deteriorates quickly due to the growth of microorganisms and has poor storage stability. In addition, it is difficult to process into various shapes and further maintain the shapes.

[0003] On the other hand, ordinary chocolate has a low moisture content and thus has excellent storage stability. Further, since its physical properties are non-Newtonian and easy to harden and fluidize, it can be molded and formed into various shapes. It is easy to maintain the shape. Until now, dehydrated powders such as bean jam, sugar,
Mixtures of edible fats and oils and emulsifiers have been devised. However, for its production, techniques such as not pulverizing the solid content contained therein or pulverizing all the solid content have been adopted.

[0004]

When the solids contained in a mixture of dehydrated powders such as bean, sugars, edible oils and fats, and an emulsifier are not ground at all, the particles formed at the interface with the oils and fats due to the coarseness of the particles. Due to small "shear stress", it shows physical properties close to Newtonian fluid. For this reason, it is not possible to obtain the properties of chocolate, which is a non-Newtonian fluid.
In addition, since solids dispersed in fats and oils easily precipitate, there is a disadvantage that the fats and fats are separated from the solids.

[0005] On the other hand, when the solid content is finely pulverized, the "shear stress" generated at the interface between the particles and the fats and oils becomes a sufficient magnitude, resulting in a chocolate-like non-Newtonian fluid. However, since particles of dehydrated powder such as bean are also pulverized,
That rough texture is impaired. In particular, a powder such as azuki, which originally has a large particle size, is not preferable because the texture is impaired.

[0006]

[Means for Solving the Problems] As a result of elaborate efforts, the present inventor has the same flavor and texture as an bean and the like, and
Preservability and processing suitability (physical properties) similar to general chocolate
The present invention was completed by examining an confectionery having the following formula and its production method. That is, by dispersing the finely pulverized saccharides in edible fats and oils, the dehydrated powders such as unpeeled bean paste are dispersed in the oil phase which tastes as if the saccharides are dissolved in the fats and oils. .

[0007] The dehydrated powder such as bean jam referred to in the present invention is:
Red bean, miso beans, potatoes, chestnuts or other red bean paste or similar bean paste is dehydrated and has a water content of 10
Say less than%. An edible substance having a water content of 10% or less may be arbitrarily mixed therewith. By using these without milling, they maintain a texture similar to red bean or similar bean curd.

[0008] The saccharides referred to in the present invention are sugars, palatinose, maltose, glucose, and other sweet saccharides or oligosaccharides or reduced products thereof, or lactose, starch, and other chocolates having little or no sweetness. Refers to a substance or a mixture thereof that can be used for adjusting the solid content. In addition, steviol derivatives such as stevia, highly sweet substances such as aspartame and glycyrrhizin, and trace amounts of common salt generally used for enhancing sweetness such as bean jam may be included in the category of sugars. By finely pulverizing them, by dispersing them in edible fats and oils, the taste is maintained as if the sugars are dissolved in the fats and oils, and the produced sweets are converted into chocolate-like non-Newtonian fluids. To

The edible oils and fats referred to in the present invention are oils and fats generally used for chocolate and having a melting point of 25 to 36 degrees Celsius. Cocoa butter may also be used. In addition, it is possible to maintain the flavor and texture by using oils and fats having a melting point of less than 25 degrees Celsius, and it is difficult to maintain the shape and shape, but use it as a center filling for chocolate or baked confectionery. sell. The use of fats and oils having a melting point of over 36 degrees Celsius has the same physical properties and preservation properties as the bean paste described in the present invention, but when eaten, little or no fat is melted in the mouth. Without
That flavor and texture cannot be obtained.

The emulsifier referred to in the present invention includes lecithin derived from egg yolk or soybean, monoglycerin fatty acid ester,
Food emulsifiers generally used for chocolate, such as polyglycerin fatty acid esters and sucrose fatty acid esters. When the emulsifier is not used, it is necessary to increase the blending ratio of the edible oil and fat, but the flavor and texture of the bean can be maintained, and a bean-like confection having excellent storage stability can be obtained.

[0011] That is, sugars are finely pulverized, but dehydrated powders such as bean paste are not pulverized, so that the bean jam-like confectionery of the present invention maintains the flavor and texture of bean paste and has the same properties as common chocolate. Since it is a non-Newtonian fluid having physical properties, it can be easily cured and fluidized.

At the time of its production, the mixing ratio is such that the content of dehydrated powder such as bean jam is 15 to 60% by weight in total and the sugar 2
0 to 60%, edible oil and fat 23 to 50%, and emulsifier 0 to 2%. In addition, flavors and coloring agents may be added as needed. However, when a large amount of a substance having a high moisture content is added, its physical properties are changed, and the substance having poor fluidity is similar to chocolate.

[0013] In the case of producing sweet bean confectionery using sugars finely pulverized in advance, edible oils and fats are heated and melted if necessary, and then dehydrated powders such as bean jam, sugar, edible oils and fats, and an emulsifier are optionally added. May be mixed in this order. However, this does not apply when it is necessary to dissolve the emulsifier in the edible oil or fat that has been melted in advance. In addition, flavoring and coloring
Other raw materials may be added in any order as long as the original properties are not impaired due to destruction of the emulsification or the like. The pulverized saccharide used at this time may be pulverized using a hammer mill or the like, and the method is not particularly limited.

In the case of producing sweet bean confectionery using unmilled saccharides, the saccharides are finely crushed in a refining step performed in the chocolate production process, and then dehydrated powders such as bean jam are added and mixed. I do. That is, saccharides are mixed with an appropriate amount of edible edible oil and fat, and the saccharides are finely pulverized by a roll mill or the like, and then dehydrated powders such as bean and edible oils and fats are added so as to be in predetermined amounts. Can be manufactured. The emulsifier may be added before or after the refining step. The order of addition of the flavoring agent and the coloring agent is not limited as long as the original properties are not impaired due to destruction of the emulsification or the like.

The particle size of the finely ground saccharides is the particle size generally applied to chocolate (to the extent that no roughness is felt.
~ 50 microns or less). Although it is possible to produce sweet confectionery even if the particles feel somewhat rough, if the particle size is too large, the physical properties of a chocolate-like non-Newtonian fluid will be close to that of a Newtonian fluid.

It is necessary to increase the proportion of edible fats and oils as the proportion of the finely ground sugar increases. This is because the surface area of the saccharide is increased by finely pulverizing the saccharide, and fluidity cannot be obtained unless the amount of fats and oils per solid surface area exceeds a certain ratio. For example, if the solid content finely pulverized to a particle size of about 30 microns is increased by 2% with respect to the whole amount of the confectionery, the fat and oil content may be increased by about 0.5% with respect to the total amount. In this case, the weight of the dehydrated powder such as red bean is reduced by about 2.5% with respect to the total amount, and its physical properties are almost the same as before the increase in the finely divided solid content.

The addition of water, oils and fats, sugars and the like may be the same as in the conventional method, and it is not particularly necessary to change the method in the practice of the present invention.

The bean paste obtained in this way not only maintains the flavor and texture of the bean paste, but also has excellent storage stability due to its low water content. In addition, since it has the same physical properties as chocolate, which is hardened and fluidized, it can be processed in the same way as chocolate, shaped into various shapes and eaten as it is, and combined with edible food such as baked confectionery Later, you can eat.

Furthermore, by mixing with water, it is also possible to obtain a heat-resistant and water-containing sweet confectionery. That is, chocolate is generally in a state in which solids such as sugars are dispersed in a matrix of fats and oils. In this case, the chocolate is easily liquefied due to the liquefaction of the fats and oils forming the matrix by heating, and loses its shape. However, when a small amount of water is added and mixed, the sugars, which are solids, dissolve into the water to form a high-concentration sugar solution, and the high-concentration sugar solution forms a matrix in which oils and fats are dispersed. Causes a phase transition. In this case, since the high-concentration sugar solution forms a matrix even by heating, it does not easily lose its shape. Similarly, heat resistance can be imparted to the sweet candy according to the present invention by adding a small amount of water.

[0020]

The present invention will be described in more detail with reference to the following examples.

(Example 1) 350 g of finely ground sugar and 4 g of sodium chloride, finely ground to a particle size that does not feel grainy, 380 g of non-finely ground dried azuki powder (water content about 6%, particle size of 50 microns or more), 5 g of soybean lecithin At 60 ° C
The mixture was mixed with 340 g of a temper type chocolate fat (melting point: about 30 ° C.) which was heated and melted in the above. The obtained bean jam-like confectionery exhibited chocolate-like physical properties, and the workability was good. The texture and flavor were also good.

Example 2 250 g of sugar and 300 g of lactose
Was mixed with a small amount of heat-melted oil and fat for a no-temper type chocolate (melting point: about 33 ° C.), and then finely pulverized by a roll mill to a particle size that does not cause roughness. Add the same fat and oil for chocolate to this so that the total fat and oil amount is 300 g,
Further, 150 g of dried bean paste (water content: about 5%), 2 g of sucrose fatty acid ester, and a small amount of a coloring agent and a flavor were added and mixed. The obtained bean jam-like confectionery exhibited chocolate-like physical properties, and the workability was good. The texture and flavor were also good.

[0023]

According to the present invention, it has become possible to produce an candy which maintains the flavor and texture of the bean and has the same physical properties and preservability as chocolate. As a result, it is possible not only to eat an assimilation confection having excellent preservability as it is, but also to eat it in combination with an edible material such as baked confectionery in the same manner as chocolate.

Claims (2)

(57) [Claims] Claims: 1. Include particles having a particle size of 50 microns or more.
Dehydrated powders such as red bean paste without crushing
And sugars pulverized to a particle size of 50 microns or less, and edible fats and oils
And an emulsifier 2. A method for producing the sweet confection according to claim 1.