JP3406902B2 - Method for producing foaming bean or foamed bean jam - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to whipping.
The present invention relates to a method for producing a foamable bean paste that can be used or a foamed bean jam that has been foamed.

[0002]

2. Description of the Related Art A method for producing a foamed bean paste prepared by foaming,
In JP-A-62-134055 as a prior art, an oil-in-water emulsion of an aqueous solution containing a sugar alcohol having a sugar content of 50 or more and fats and oils is prepared by a conventional method, whipped (foamed) after cooling, and this whipped It proposes a method for producing a foamed bean jam by mixing the cream with the bean jam obtained by another method.

[0003]

However, in the above-mentioned prior art, an oil-in-water emulsion of an aqueous solution containing a sugar alcohol having a sugar content of 50 or more and an oil / fat is whipped into a whipped cream in advance, and the whipped cream is mixed with the whipped cream. To produce a foamed bean paste by mixing
By using a large amount of fats and oils as the main ingredient to foam the bean jam, this fats and oils have a great effect on the flavor of the bean jam, so the characteristics of the bean paste itself, which is a pure Japanese-style material, are There was a problem of weakening.

To foam the bean jam, a gelling agent such as gelatin or carrageenan is mixed in advance with the bean jam and the mixture is stirred to foam, or a natural gum such as xanthan gum or locust bean gum is prepared. There is also a method of foaming the bean paste by utilizing the foaming property, but in these methods, the fine bubbles that have foamed are combined with each other in about 1 hour, grow into large bubbles, and then disappear. As described above, there are problems that not only the stability of the fine bubbles is low, but also the foaming property is low and the texture is sticky.

It is a technical object of the present invention to provide a method for producing a foaming bean paste that can be foamed (whipped) or a foamed foaming bean paste without causing these problems. To do.

[0006]

[Means for Solving the Problems] In order to achieve this technical object, the raw material food for bean paste according to claim 1 is boiled or steamed and then crushed or after adding sugar without crushing. , Bean paste whose viscosity was adjusted by heating and boiling, and then, in the bean jam, α crystalline monoglyceride and at least sucrose
An emulsifier made by adding a fatty acid ester to the bean paste
And the amount of D-sol is 1.25 wt% or less.
Stabilizer such as bit or propylene glycol was added
It is characterized by mixing an emulsified foaming formulation . It is something.

Further, the "method for producing a foamed bean paste" according to claim 2 is that "a raw material for bean bean paste is boiled or steamed and then crushed, or sugar is added without crushing and then heated.・ Make the bean paste the viscosity of which is adjusted by boiling, and then add α to the bean paste.
At least sucrose fatty acid ester in crystalline monoglyceride
1.25 wt% of the added emulsifier to the bean jam
In addition to the D-Sorbit or
Made of emulsified foam with added stabilizer such as propylene glycol
It is characterized in that the agents are mixed, followed by foaming and stirring. It is something.

By the way, in this manufacturing method, as the raw material for the bean jam, not only beans such as red beans, red beans and white beans but also sweet potato or pumpkin can be used. Therefore, "raw material for bean paste" in the claims includes broadly a sweet potato or a pumpkin.

When beans such as red beans are used, for example, as described in Japanese Patent Publication No. 56-32899, the steps of boiling, crushing, sieving, exposing to water and dehydration are carried out. After that, it is common to make raw bean paste, add sugar to this, and then heat and boil to make bean paste, but omit the crushing step after boiling and add sugar to the as-boiled one. After that, it may be heated and boiled to make bean jam.

When sweet potatoes or squash is used as a raw material, it is steamed, crushed and strained, and then sugar is added thereto, followed by heating and boiling to make a bean jam.

The emulsifying and foaming preparation which is added to the sugar and then mixed with the heated and boiled bean paste needs to contain α crystalline monoglyceride, and as an emulsifier other than the α crystalline monoglyceride to be added to this, There are sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, etc.
Sucrose fatty acid ester is added to the α crystalline monoglyceride to form the emulsified foam formulation.

Heating and boiling after adding the sugar is
This is because the viscosity of the bean paste is adjusted appropriately.

When adding the sugar, at the same time, it is possible to impart these flavors by adding egg yolk, citrus crust or crushed pieces of chestnut, or by adding an auxiliary material such as matcha. .

[0014]

[Effects of the Invention] As described above, the raw material for bean paste is boiled or steamed, and then crushed, or sugar is added without crushing, and then the viscosity is adjusted by heating and boiling, and then, α crystalline monoglyceride with at least sucrose fatty acid
An emulsifier made by adding tellurium to the bean paste 1.
Included at a mixing ratio of 25 wt% or less
And a stabilizer such as propylene glycol
By mixing an emulsified foam formulation containing water as the bean jam , as described in detail in the following embodiments, by foaming / stirring, there are extremely fine bubbles, and the fine bubbles are aggregated. It is possible to foam in a state where it does not grow.

Moreover, unlike the above-mentioned prior art, whipped cream mainly containing fats and oils is not used for the foaming of the bean jam, so that the delicate flavor of the bean jam itself is not impaired.

In particular, heating after adding the sugar
A state in which the hardness of the bean paste whose viscosity has been lowered by adding sugar due to the addition of the boiling step has become a hardness that makes it easy to mix the emulsion-foaming formulation and to stir to foam. When using the foamed bean paste under the conditions of the above, in order to avoid being too soft and inconvenient to use, in other words, it should have an appropriate hardness that can be easily used as a foamed bean paste. Can be done reliably and easily.

The "foaming bean paste" obtained by the method according to claim 1 is then foamed and stirred to
The foamed bean paste can be used as various Western confectionery materials such as whipped cream, mousse or ice cream, or as various confectionery materials such as confectionery bread, and the method according to claim 2. The "foaming bean paste" obtained in 1. can be used as it is for various Western confectionery materials such as whipped cream, mousse or ice cream, or various confectionery materials such as confectionery bread, as described above. Of.

Further, as described in claim 1 or 2 , the emulsified foam preparation is reduced to α crystalline monoglyceride
Both the addition of sucrose fatty acid ester, further, by a material obtained by adding stabilizers such as D- sorbitol or propylene glycol, a frothed foaming bean jam, a smoother,
In addition, it is possible to have stability in which bubbles do not disappear.

Furthermore, as described in claim 1 or 2 , α crystalline monoglyceride is added to at least sucrose fatty acid ester.
An emulsifier made by adding steal to the bean paste 1.2
When the content is 5 wt% or less , high foaming property can be obtained, and the delicate change of the flavor of the bean paste itself due to the mixing of the emulsifier can be minimized.

[0020]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below.

Approximately 56 kg of the raw white beans was put in 110 liters of water, boiled while appropriately pouring water, stopped once in the middle of the process, drained, and then put in 170 liters of water again and boiled. , Mashed and strained to separate into epidermis and raw bean paste, the resulting bean jam soup was exposed by stirring with water, and then the naturally precipitated one was dehydrated to give 90 kg. Got the white bean paste.

Next, to this 90 kg white bean paste, 90 kg of granulated sugar and water were appropriately added and mixed, and then heated and
By boiling, the mixture was evaporated and concentrated until the viscosity became about 54% with Brix, and 207 kg of white bean paste having a specific gravity of 1.29 was obtained.

The specific gravity is 1.29 and 207 kg.
300 g of a part of the white bean paste is taken out into a stainless steel ball, and the ingredients are added to the α crystal monoglyceride (emulsifier) ... 11 to 19 wt% sucrose fatty acid ester (emulsifier) ... 6 -14 wt% D-sorbit (stabilizer) ... 22-32 wt% Propylene glycol (stabilizer) 1-9 wt% Emulsion foaming formulation adjusted to the remaining water (for example, Taiyo Kagaku) After mixing 5.2 g of "Sunsoft SP-A" manufactured by Co., Ltd., the number of rotations per minute is set to 650 or 950 with a hand mixer, and the mixture is foamed and stirred for an appropriate time, thereby foaming. The result of the experiment for measuring the specific gravity of the foamed bean paste was as shown in [Table 1].

[0024]

[Table 1]

Further, 3.6 kg of an emulsified and foaming preparation of the above components was added to and mixed with 207 kg of white bean paste having a specific gravity of 1.29, and only 305.2 g of the mixture was taken out into a stainless steel ball, and The results of the same experiment are shown in [Table 2].

[0026]

[Table 2]

As described above, the emulsifying and foaming preparation mixed with the white bean paste contains α crystalline monoglyceride, and the α
Using a mixture of sucrose fatty acid ester, which is an emulsifier other than crystalline monoglyceride, mixed the white bean paste,
By foaming and stirring, a foamed bean paste having extremely fine bubbles could be obtained.

When the foamed bean paste thus foamed was placed in a container and vibrated, no decrease in volume due to disappearance of bubbles was observed, and high stability was exhibited. Was recognized.

By the way, according to a preliminary experiment prior to this experiment, when the emulsified foam preparation does not contain α crystalline monoglyceride, the foamed state as described above cannot be obtained, and the emulsification does not occur. Even when the foaming formulation is only α crystalline monoglyceride, it is not possible to obtain a sufficient foaming state, and as an emulsion foaming formulation, α crystalline monoglyceride is included, and in this, an emulsifier other than the α crystalline monoglyceride is used. only in the case of adding a certain sucrose fatty acid esters, it is possible to obtain a foaming state as described above, furthermore, as the emulsifier to be added to the α crystal monoglycerides, in addition to the sucrose fatty acid esters, and other emulsifiers , For example, sorbitan fatty acid ester or propylene glycol fatty acid ester could be used.

In particular, when the above-mentioned emulsified foam preparation is prepared by adding the above-mentioned components, that is, an emulsifier consisting of α-crystal monoglyceride and sucrose fatty acid ester, to which D-sorbit and propylene glycol are added as stabilizers. Was able to make the foamed bean jam smoother and more stable.

Next, the inventor of the present invention obtained a part of 300 of 207 kg of white bean paste having a specific gravity of 1.29 obtained by the above method.
g was taken into a stainless steel ball, and the mixing ratio of the emulsified foaming formulation of the above components was changed variously, and the mixture was foamed / stirred for 5 minutes with a hand mixer rotating at 950 revolutions per minute. The results of the experiment for measuring the specific gravity of the foamed bean jam are shown in [Table 3].

[0032]

[Table 3]

That is, in the case of using the emulsified foam preparation of the above components, the foaming degree of the white bean paste was increased by increasing the mixing ratio of the white bean paste, but the mixing ratio of the white bean paste was 5%. When it exceeds 0.00 wt%,
In other words, if the mixing ratio of the emulsifier containing α crystalline monoglyceride and sucrose fatty acid ester to the white bean paste as a whole exceeds 1.25 wt%, the foaming degree of the white bean paste is not only observed to be decreased, but also Since it was observed that a change in flavor such as astringent taste was brought about by adding the emulsifier to the foamed bean paste after foaming, as an entire emulsifier containing the α crystalline monoglyceride and sucrose fatty acid ester. The mixing ratio of bean paste is 1.25wt
It should have been less than or equal to%.

The most preferable blending ratio of the above components in the emulsion-foaming formulation is α crystalline monoglyceride (emulsifier) ... 15 wt% sucrose fatty acid ester (emulsifier) ... 10 wt% D-sorbit (stabilizer). 28 wt% Propylene glycol (stabilizer) 5 wt% Water 42 wt%

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Claims (3)

(57) [Claims] 1. A raw material for bean paste is boiled or steamed, and then
Crush, or after adding sugar without crushing, make a bean paste whose viscosity is adjusted by heating and boiling, and then, in the bean paste,
α crystalline monoglyceride with at least sucrose fatty acid ester
1.25 wt% of the emulsifier added to the bean jam
% Or less and further contains D-sorbit or pro
Emulsion foam formulation containing stabilizers such as pyrene glycol
A method for producing a foaming bean paste, which comprises mixing . 2. A raw material for bean paste is boiled or steamed, and then
Crush, or after adding sugar without crushing, make a bean paste whose viscosity is adjusted by heating and boiling, and then, in the bean paste,
α crystalline monoglyceride with at least sucrose fatty acid ester
1.25 wt% of the emulsifier added to the bean jam
% Or less, and further D-sorbit or
Is an emulsified foam containing a stabilizer such as propylene glycol
A method for producing a foaming bean paste , which comprises mixing the preparations, foaming and stirring. 3. The method according to claim 1 or 2,
The emulsified foam formulation contains α crystalline monoglyceride, sucrose fatty acid
Stell, D-sorbit, propylene glycol and water
, Α crystalline monoglyceride
11-19wt%, sucrose fatty acid ester 6-14wt
%, D-Sorbit is 22 to 32 wt%, Propylene
Characterized by the recall being 1 to 9 wt% and the rest being water
A foaming bean paste or a method for producing a foaming bean paste.