JP3403399B2 - Unfrozen bean paste - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an antifreeze bean paste which is frozen by containing a salad oil which is liquid at room temperature. INDUSTRIAL APPLICABILITY The non-freezing bean paste of the present invention can be stored under freezing, can be suitably combined with frozen dessert, and has a soft bean paste even immediately after being taken out from the freezer.

[0002]

2. Description of the Related Art Bean jam has been conventionally used in various ways as a raw material for Japanese sweets, frozen desserts, dishes and the like. For example, in Japanese confectionery, it is used as a raw material for soybean cake, middle, yokan, etc., and in frozen desserts, it is used to coat the surface of frozen desserts to form an outer layer, or to coat frozen desserts to form an inner layer. There is.

The bean paste is prepared from beans such as azuki beans as a raw material, but since it contains a large amount of sugars, it has good storability and can be stored at room temperature for about 1 to 2 weeks. At refrigerated temperature (around 5 ° C), it can be stored for about 1 month, and frozen temperature (-
When stored at about 18 ° C), it can be stored for 6 months or longer. In this way, if stored under freezing, it can be stored for a long period of time, and since there is no change in quality, a method of mass-producing bean paste at one time, storing under freezing, and thawing at the time of use for the purpose of improving productivity. Is taken. The thawing method varies depending on the amount and method of thawing, or the ambient temperature, but it is common that the thawing is performed by leaving it for several hours to one day and night. The thawed bean paste is used as a material for Japanese sweets and dishes.

On the other hand, when it is used for frozen desserts as described above, it is essential to freeze it. However, the bean jam used for conventional frozen desserts has almost the same composition as the bean jam used for Japanese confectionery. Therefore, if it is frozen and stored in combination with a frozen dessert, the water content of the bean paste freezes and it solidifies immediately after taking it out from the freezer, and it must be left at room temperature for a certain period of time to soften it. However, if the outer layer is made of frozen dessert, there is a problem that the frozen dessert melts first. In this way, you can store the bean jam under refrigeration,
When used for frozen desserts, it is essential to freeze, solidify, thaw or soften, which leads to a decrease in productivity when used as a raw material, and is troublesome when used for frozen desserts. is doing.

When the bean jam is stored in a frozen state, there are the above-mentioned drawbacks. Therefore, various studies have been made on the bean jam that is not frozen and the bean jam used for frozen desserts. For example, Japanese Patent Publication 61
In Japanese Patent No. 55936, raw bean paste is put in boiling water in which a necessary amount of sugar is partially dissolved, and the mixture is boiled to a predetermined hardness.
Furthermore, at least one or more steps of adding the remaining sugars and filling with fire are performed, and glycerin is added to the raw bean paste for 5 to 5 times.
A method is disclosed in which 20% by weight is added and the mixture is heated to the final hardness and then cooled to produce an unfrozen bean paste under low temperature storage.

Further, Japanese Patent Laid-Open No. 3-39047 discloses that
Around the ice cream mix with improved shape retention by the addition of a stabilizer, in the molding machine, when wrapped in bean paste with increased solid content using sugar alcohol or alcohol to form into an arbitrary shape, Disclosed is a method for producing a frozen dessert, which comprises adding powdered bean paste or a mixture of powdered bean jam and powdered sugar to the surface to prevent the bean jam from adhering to a molding machine.

In addition, as a mixture of bean paste and fats and oils,
JP-A-63-169936 discloses about 40% or less of dehydrated powder such as bean paste, about 30% or more of fats and oils (including oil-containing substances) having a melting point of about 36 ° C. or less, and about 10 to 60% of powdered sugar.
There is disclosed a method for producing a Japanese confectionery or the like in which the mixture that is heated and mixed in the proportion of is solidified to prevent the rotting of the bean jam and the generation of mold.

[0008]

However, the method for producing antifreeze bean paste disclosed in Japanese Patent Publication No. 61-559936 uses glycerin, which is a viscous and transparent liquid which is a kind of polyhydric alcohol. Therefore, simply adding this to the bean jam does not maintain the hardness of the bean jam, and the viscosity of the bean jam increases, so even if it can be used as a raw material for handmade Japanese sweets and cooking, There is a problem that it cannot be used as a raw material. In other words, when mass-producing frozen desserts using bean jam, the frozen desserts and bean jam frozen in the freezer must be supplied to the molding machine, and either the bean jam must be wrapped with the bean jam, or the bean jam must be wrapped with the frozen bean jam. If it is too high or the viscosity is high, there is a problem that the product adheres to the mold of the molding machine and the product does not have the desired shape.
Further, when glycerin is used, if the amount of glycerin is increased, the product exhibits a peculiar odor and bitterness peculiar to glycerin, and there is a problem that only a poor flavor is obtained.

In the method for producing a frozen dessert disclosed in the above-mentioned Japanese Patent Laid-Open No. 3-39047, it is possible to prevent sticking to the mold of the molding machine due to the increase in the viscosity of the bean paste due to the addition of sugar alcohol or alcohol. Due to the deterioration of the shape retention property of the bean jam, there is a problem in that even if an attempt is made to form a decoration-like shape, the desired shape cannot be obtained, and even if the desired shape can be temporarily formed, the shape cannot be maintained.

Further, the bean paste disclosed in the above-mentioned Japanese Patent Application Laid-Open No. 63-169936 is not intended to obtain unfrozen bean jam, but powdered bean jam is mixed with 30% or more of oil and fat and powdered sugar. However, it is disclosed that by mixing an oil and fat as a substitute for water, the rotting and mold of the bean paste when used in Japanese sweets and the like are prevented. However, when this bean paste is stored in a frozen state or used for frozen desserts, there are the following problems. That is, store it under freezing,
Mixing such a large amount of fat and oil in bean paste used for frozen desserts causes the problem that the bean paste and the oil and fat are separated, and the flavor becomes glycy, and the meltability in the mouth deteriorates, making it a moist food unique to bean paste. It is unavoidable that you lose your sense.

The present invention has been made in view of the above problems, and an object thereof is to defreeze bean jam and prepare frozen dessert using the bean jam. The present inventors have found that by adding a specific amount of fats and oils that are liquid at room temperature to the bean jam, the problems that occur when the bean jam is stored under freezing or combined with frozen desserts can be solved, Was completed. That is, the present invention prevents the sticking to the mold of the molding machine when the bean jam and the frozen dessert are combined, has good shape retention, and does not freeze even if stored under freezing, and it is used. It is an object to provide a compound frozen dessert.

[0012]

That is, according to the present invention, 5 to 25% by weight of salad oil which is liquid at room temperature is contained.
Non-frozen bean paste characterized by being non-frozen so that it does not freeze up to a temperature of -25 ° C (except for proteins derived from bean jam
Protein-free) and an emulsifier and / or stabilizer in an amount of 0.05 to 1% by weight, wherein the above-mentioned non-frozen unfrozen bean jam (however, other than proteins derived from bean jam)
It does not contain protein) .

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. First, the non-freezing bean paste of the present invention, which does not freeze and solidify even when frozen and stored, will be described. The bean paste targeted by the present invention is
Although not particularly limited, beans such as red beans, peas, and salmon, or pumpkin, sweet potato, potatoes are prepared as raw materials. The method for preparing the bean jam is not particularly limited, and can be prepared by boiling and grinding the above-mentioned raw materials of beans and potatoes according to a conventional method, and adding sugars and artificial sweeteners to the mixture, and filling the mixture with fire. Examples of sugars and artificial sweeteners that can be used in the present invention include sucrose, glucose, fructose, maltose, starch syrup, or erythritol, sorbitol, maltitol, stevia, xylitol, lactitol, palatinose, aspartame, and the like. One or more selected from sugars and artificial sweeteners are blended. The amount of sugar or artificial sweetener added varies depending on the type of sugar or artificial sweetener to be added, or preference, etc., but if it is sucrose, it may be almost the same as the amount usually used for Japanese sweets, etc. About 25 to 1
About 100% by weight is preferable. In the present invention, in addition to the bean jam prepared as described above, those dried and powdered bean jam can be used even if reconstituted with water. It may be.

In the present invention, to the bean paste prepared as described above, 0.1 to 25% by weight, preferably 3 to 15% by weight of fats and oils which are liquid at room temperature (around 25 ° C.) are added. Then, the non-frozen bean paste is prepared by uniformly mixing the bean paste while kneading it with a mixer or the like. As fats and oils that are liquid at room temperature,
Olive oil, safflower oil, corn oil, sunflower oil, soybean oil,
Examples include animal and vegetable oils and fats such as rapeseed oil, palm oil, cottonseed oil, sesame oil, sesame oil, coconut oil, and fish oil, and these transesterified oils or fractionated oils or mixed oils can be preferably used. .

When the amount of fats and oils relative to the bean paste is less than 0.1% by weight, when stored under refrigeration, the amount of the fats and oils is too small to freeze and solidify, and thawing is required before use or ingestion. Further, even when the frozen dessert is covered with the bean jam, it adheres to a forming machine such as a bean jam machine and loses its shape, so that the desired shape cannot be obtained. On the other hand, if it is added in an amount of more than 25% by weight, the structure becomes soft and the shape retention cannot be maintained when the frozen dessert is coated. In addition, if an emulsifier or stabilizer is added as described later, In addition, a new problem arises, such as the problem of separation of oils and fats, the problem that the flavor of oils and fats is strongly felt to give a glycy bean paste, or the moist texture peculiar to bean paste disappears. After adding the fats and oils, if necessary, bottling is performed to maintain the desired hardness.

The thus-prepared unfrozen bean jam does not freeze and solidify even if it is stored under freezing at -18 ° C. or less, and maintains its softness even immediately after being taken out from the freezer. It can be used as a raw material for Japanese sweets, or for frozen desserts.

In the present invention, the antifreeze bean paste prepared by blending the edible oil and fat which is in a liquid state at room temperature as described above,
At the same time, an emulsifier and / or a stabilizer may be added to prevent the separation of edible oils and fats. The problem of separation of this edible oil is
If the blending amount with respect to the bean paste exceeds 15% by weight, oil off (separation of the bean jam and fats and oils) may occur, but by adding an emulsifier and a stabilizer, problems such as oil off of edible fats and oils can be effectively prevented.

Examples of emulsifiers and stabilizers include monoglyceride, acetic acid monoglyceride, lactic acid monoglyceride, diacetyl tartaric acid monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin and polyglycerin fatty acid ester, or pectin, gum arabic, tragacanth gum, locust. Stabilizers such as bean gum, agar, carrageenan, xanthan gum, carboxymethyl cellulose, and corn starch can be mentioned, and one or more of them can be used. The emulsifier and the stabilizer may be blended individually or simultaneously, and the blending amount thereof is in the range of 0.05 to 1% by weight based on the total amount of the bean jam and the edible oil and fat. It is preferable to mix them. If the amount is less than 0.05% by weight, oil-off cannot be effectively prevented if the amount of edible oil / fat to be added to the bean paste is large, while if it exceeds 1% by weight, the structure of the bean jam becomes brittle and emulsifier and Since the flavor of the stabilizer can be felt, it is preferable to add the stabilizer within the above range.

Next, the composite frozen dessert of the present invention will be described. The composite frozen dessert of the present invention is prepared by using the non-frozen bean paste prepared as described above. Frozen desserts to which the present invention is applied are not particularly limited, but include ice cream, ice milk, and lacto ice as specified in “Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52)”. In addition, frozen yogurt such as frozen yogurt and frozen dessert such as sorbet are included. These frozen desserts are prepared by freezing while aerating the mix with a freezer or the like according to a conventional method.

The composite frozen dessert of the present invention is prepared by coating the frozen dessert thus prepared with the antifreezing bean paste of the present invention or by coating the antifreezing bean paste with the frozen dessert. For this coating, a molding machine such as a commercially available wrapping machine (for example, model AR-8 manufactured by Kovard Co., Ltd.) is used, and the decoration effect can be enhanced by forming the molding die of the molding machine into a decorative shape.

Further, the container-filled composite frozen dessert of the present invention can be prepared by topping the bean paste of the present invention on the upper surface of a packaged frozen dessert or by arranging it in an intermediate layer or a lower layer. The frozen dessert may be arranged in one layer or two or more layers among the upper layer, the intermediate layer and the lower layer. This composite frozen dessert is prepared by filling the frozen dessert with a nozzle or the like after or before filling the frozen dessert into the container. When the bean paste is topped on the upper surface, the decoration effect can be enhanced by forming the outlet shape of the nozzle into a petal shape or the like. In addition, it is possible to manufacture a stick-shaped frozen dessert covered with defrosted bean paste or a stick-shaped frozen dessert covered with a frozen dessert with an inner layer of defrosted bean jam using a mold type ice dessert making machine.

The defrosted bean paste of the present invention contains a certain amount of edible oil and fat which is liquid at room temperature, so that the viscosity of the bean paste is low and the edible oil and fat acts as a lubricating oil. Since it is also low, it does not adhere to the molding die of the molding machine and the desired decoration shape can be easily formed. In addition, the formed decoration shape is
The shape-preserving property of the defrosted bean paste is good, so it does not lose its shape during the manufacturing process or distribution stage. The thus-prepared composite frozen dessert of the present invention is softer and more flavorful even immediately after being taken out from the freezer because the bean jam is not frozen and solidified as compared with the conventional composite frozen dessert in which the bean jam and frozen dessert are combined. It has excellent texture, texture and appearance.

[0023]

EXAMPLES The present invention will be specifically described below with reference to examples, and the effects of the present invention will be made clearer by showing comparative examples.

(Example 1) Preparation of non-freezing bean paste; 30 kg of raw red bean paste prepared by a conventional method using azuki beans, 60 kg of sucrose and 30 kg of water were mixed and boiled, and 70 kg of raw red bean paste was added and stirred. The fire was done while doing. 20 Kg of starch syrup was added to the fire-packed raw red bean paste, and the mixture was further slightly flame-packed. Then, 16 Kg of maltose was added and the mixture was well-mixed with stirring until the hardness reached a predetermined level. Next, 20 kg of salad oil was added to this raw red bean paste, the mixture was heated to a predetermined hardness, and then cooled to room temperature to prepare an unfrozen bean paste. The content of oil and fat in this bean paste was about 10% by weight.

Preparation of frozen dessert; milk 8 adjusted to a fat ratio of 10%
4.5 kg, emulsifier (glycerin fatty acid ester) 0.
A mixture was prepared by adding 5 kg and sucrose 15 kg. This mix was introduced into a freezer and frozen at a rotation speed of a dasher of 180 rpm and an outlet temperature of -5 ° C to prepare an ice cream having an overrun of 200%.

Preparation of frozen dessert coated with antifreeze bean paste; a dessicating machine for frozen dessert and frozen dessert prepared as described above (manufactured by Kovado)
It was supplied to model AR-8) to obtain ice cream covered with antifreeze bean paste. This ice cream was put in a quick-freezing room at -18 ° C and stored frozen.

(Example 2) Preparation of non-frozen bean jam; 14 kg of salad oil was added to fresh red bean jam prepared in the same amount and method as in Example 1, and the mixture was heated to a predetermined hardness and then warmed to room temperature. It cooled until it became and the non-frozen bean paste was prepared. The content of oil and fat in this bean paste was about 7% by weight.

Preparation of frozen dessert coated with anti-freezing bean paste; the anti-freezing bean paste prepared as described above and the frozen dessert prepared in exactly the same manner as in Example 1 were supplied to a gluing machine (Model AR-8 manufactured by Kovard Co., Ltd.),
An ice cream covered with antifreeze bean paste was obtained. This ice cream was put in a quick-freezing room at -18 ° C and stored frozen.

(Example 3) Preparation of unfrozen bean jam; 10 kg of salad oil was added to fresh red bean jam prepared in the same amount and method as in Example 1, and the mixture was heated to a predetermined hardness and then warmed to room temperature. It cooled until it became and the non-frozen bean paste was prepared. The content of oil and fat in this bean paste was about 5% by weight.

Preparation of frozen dessert coated with anti-freezing bean paste; the anti-freezing bean paste prepared above and the frozen dessert prepared in exactly the same manner as in Example 1 were fed to an embedding machine (Model AR-8 manufactured by Kovard Co., Ltd.),
An ice cream covered with antifreeze bean paste was obtained. This ice cream was put in a quick-freezing room at -18 ° C and stored frozen.

(Example 4) Preparation of non-frozen bean jam: 0.3 kg of an emulsifier (sucrose fatty acid ester) and a stabilizer (locust bean gum) were added to fresh bean bean jam prepared in the same amount and method as in Example 1.
45 kg of salad oil added with 0.3 kg was added, and the mixture was heated to a predetermined hardness and then cooled to room temperature to prepare a non-freezing bean paste. The content of oil and fat in this bean paste was about 18% by weight.

Preparation of frozen dessert topped with unfrozen bean paste; 100 ml of a frozen dessert prepared by the same method as in Example 1 was filled in a circular cup-shaped container having a capacity of 150 ml, and the top surface thereof was topped with the unfrozen bean paste prepared above. Then I got a cup of ice cream. This ice cream was put in a quick-freezing room at -18 ° C and stored frozen.

(Comparative Example) Preparation of bean jam: As in Example 1, 30 kg of raw azuki bean paste prepared according to a conventional method using azuki beans, 60 kg of sucrose and 30 kg of water were mixed and boiled, and then the red bean bean paste was added. 70 kg
Was added and the mixture was heated and stirred. Further, 20 Kg of starch syrup was added to the fire-packed raw red bean paste, and the mixture was slightly cooked, and then 16 Kg of maltose was added, and the mixture was cooked until it had a predetermined hardness while being well stirred and mixed. This was cooled to room temperature to prepare a bean jam.

Preparation of frozen dessert coated with bean paste; the bean jam prepared as described above and the frozen dessert prepared in exactly the same manner as in Example 1 were fed to a wrapping machine (Model AR-8 manufactured by Kovard Co., Ltd.) to prepare the bean jam. An ice cream covered with was obtained. This ice cream was put in a quick-freezing room at -18 ° C and stored frozen.

Test Example 1 The hardness of the bean jam obtained in each of the above Examples and Comparative Examples was measured. First, the bean jam obtained in each of the Examples and Comparative Examples was molded into a cylindrical shape having a diameter of 30 mm and a height of 30 mm, and then -10 ° C, -15 ° C, -20 ° C, -25 ° C.
The temperature was adjusted to. Next, using a hardness tester (Model NRM-1002A manufactured by Fudor Rheometer Co., Ltd.) equipped with a knife-shaped measuring blade (width of the cutting edge: 0.5 mm, length: 30 mm), the circle stored under the above-mentioned frozen state The measuring blade was pressed against the pillar-shaped bean paste, and the cutting pressure when the measuring blade entered 10 mm was measured. The results are shown in Table 1.

[0036]

[Table 1] Note: In the comparative example, the minus sign at −25 ° C. indicates that the hardness is too large to measure with the hardness tester.

As is apparent from Table 1, when the cutting pressures of the measuring blades of the non-freezing bean paste obtained in Examples 1 to 4 and the bean paste of Comparative Examples are compared, the bean cutting pressure of each Example is It was much smaller than the comparative example. In particular, it became clear that the effect became more remarkable as the frozen storage temperature became lower, and the effect also became larger in proportion to the blending amount of the edible oil and fat (salad oil). From these results, the non-frozen bean jam obtained in each Example of the present invention is soft even immediately after being taken out from the freezer, does not need to be thawed or softened during use or ingestion, and is frozen at a freezing temperature such as a frozen dessert. It was found that the effect can be fully exerted by combining with a product that must be preserved in.

[0038]

EFFECTS OF THE INVENTION The non-freezing bean paste of the present invention contains edible oils and fats which are liquid at room temperature, so that it does not freeze and solidify even when stored under freezing and is soft even immediately after being taken out from the freezer. That is, it can be used as a raw material for Japanese sweets and dishes without having to be thawed or softened. Further, in the present invention, the characteristics of the non-freezing bean paste are utilized to make frozen desserts, but even if the frozen desserts are stored under freezing at -18 ° C or lower, the softness and texture peculiar to the bean paste are obtained. It can be a frozen dessert that you cannot lose. This frozen dessert can be consumed immediately after being taken out from the freezer without softening the bean jam. Furthermore, the antifreeze bean paste of the present invention,
Since it contains edible oils and fats, it does not adhere to the mold of the molding machine and has good shape retention, so it forms a decorative shape (decoration) when combined with other foods. In addition to being able to do so, there is an effect that the shape is not lost during the manufacturing process and the distribution process.

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Claims (2)

(57) [Claims] 1. Salad oil which is liquid at room temperature is 5 to 25.
Antifreeze bean paste, characterized in that the <br/> antifreeze reduction so as not to freeze to a temperature of -25 ° C. by incorporating wt% (however, AnYukari
Contains no proteins other than the original protein) . 2. An emulsifier and / or stabilizer is added in an amount of 0.05 to
1% by weight of antifreeze bean paste according to claim 1 (provided that no protein other than the protein derived from bean paste is contained)
I) .