JP4928521B2 - Black vinegar-containing confectionery and method for producing black vinegar-containing confectionery - Google Patents

Description

  The present invention relates to a confectionery containing black vinegar and a method for producing a confectionery containing black vinegar. Specifically, the present invention relates to a confectionery containing black vinegar and black vinegar-containing confectionery in which black vinegar mash and black vinegar are added to wheat flour.

  Black vinegar is made through three stages of saccharification, alcoholic fermentation, and acetic acid fermentation of rice, rice bran and water in rice bran, and this black vinegar has an action to improve lipid metabolism, red blood cell deformation function, It is said to have antiallergic action, blood pressure regulation action, blood glucose regulation action, etc.

Drinking black vinegar itself has a stimulating odor peculiar to vinegar, so it may be eaten as confectionery mixed with confectionery dough by drinking honey in black vinegar.
Here, in making confectionery dough, chicken eggs are often used, but black vinegar separates from the white of the chicken eggs and cannot be sufficiently kneaded. Therefore, it is common to use only the egg yolk, but if you use only the yolk instead of the white, there is no plump feeling after baking, and the unique flavor of black vinegar remains. There is a problem.

  Therefore, conventionally, a health food using black vinegar has been proposed as having a health promoting action, and is described in Patent Document 1, for example. Specifically, it is a health food containing black vinegar extract, calcium, and heme iron, and calcium uses eggshell calcium in particular, black vinegar extract 70-75 mass%, eggshell calcium 29-25 mass%. The capsule is filled with a powder form composed of 3 to 5% by mass of heme iron.

  Moreover, patent brewing 2 describes solid brewing vinegar added to foods such as confectionery and bread. Specifically, solid brewed vinegar that is added to black vinegar, swollen cereal, swollen starch, or a pulverized product thereof, mixed with stirring, adsorbed on black vinegar, dried to form granules, and added to foods such as confectionery and bread Is described.

JP 2007-29020 A JP-A-6-7147

  However, in the invention in Patent Document 1, the black vinegar extract is produced by concentrating the brewed black vinegar under reduced pressure and freeze-drying it. In the brewing of black vinegar, black vinegar mash is produced as a by-product, and most of this vinegar is used for livestock feed.

  Furthermore, powdered black vinegar has a peculiar pungent odor, and when added to confectionery, bread dough, etc., the confectionery-specific flavor is impaired, so it is filled in capsules and swallowed with water etc., and has no taste It is just a dietary supplement and is not supported by many people.

  Moreover, in invention in patent document 2, it is solid brewing vinegar which made swollen cereals, swollen starch, or its finely pulverized material added to black vinegar, mixed with stirring, adsorbed on black vinegar, and dried to form granules. When brewed vinegar is added to confectionery and bread dough, baking the confectionery and bread, the solid brewed vinegar does not become familiar with the dough, leaving the irritating smell and taste peculiar to black vinegar, making it impossible to eat as confectionery There is.

  The present invention was devised in view of the above points, and the confectionery containing black vinegar and the black vinegar containing the confectionery dough do not feel the unique flavor of black vinegar by mixing black vinegar moromi with the confectionery dough It aims at providing the manufacturing method of confectionery.

  In order to achieve the above object, the black vinegar-containing confectionery according to the present invention comprises black vinegar moromi, chicken egg, flour, sweetener and black vinegar.

  Here, by adding chicken eggs to black vinegar mash, it becomes possible to mix the whites without separation, and further by baking the confectionery dough kneaded with flour and sugar and black vinegar as sweeteners, It is possible to provide a confectionery containing black vinegar having a sticky health promoting effect.

  In addition, black vinegar moromi is kneaded evenly with chicken eggs, flour, and sweeteners, and fine confectionery dough can be made.

  In addition, the sweetener is composed of at least one of sugar, brown sugar, or honey, for example, a flavor unique to brown sugar or a variety of confectionery containing black vinegar by adding flavor and nutritional value peculiar to honey. Can be provided.

  Moreover, in order to achieve said objective, the manufacturing method of the confectionery containing the black vinegar which concerns on this invention adds the water to black vinegar mash, stirs, the preparation process of the black vinegar mash which carries out the back, and black which carried out the back A confectionery dough manufacturing process in which chicken eggs, wheat flour, sweetener and water are added to moromi mash and stirred, and black vinegar is further added to manufacture a confectionery dough, and a baking process for baking the confectionery dough is provided.

  Here, by adding chicken egg, flour, sweetener and water to the crushed black vinegar mash, it becomes possible to knead the egg white without separation, and baking the confectionery dough further added with black vinegar Can provide a confectionery with black vinegar having a sticky health promoting effect.

  In addition, in the confectionery dough manufacturing process, at least one of sugar, brown sugar, or honey is added as the sweetener, so that it is possible to create brown sugar or a unique flavor and taste of honey. Confectionery can be provided.

  According to the confectionery containing black vinegar according to the present invention, it is possible to mix the egg whites without throwing away the white meat of the black vinegar. It is possible to obtain a confectionery that is suppressed by the sweetness it has and is easy to eat.

  In addition, the black vinegar moromi and the egg whites can be mixed without separation, so it can be baked plumply, and even if black vinegar is added, it is sweet and has a health promoting effect peculiar to black vinegar Can be obtained.

Hereinafter, embodiments of the present invention will be described with reference to the drawings to provide an understanding of the present invention.
FIG. 1 is a flowchart showing a process for producing rice crackers as an example of confectionery containing black vinegar to which the present invention is applied.

  Here, as a preparation process 1 of black vinegar moromi, about 10 g of black vinegar moromi extracted from rice bran through three stages of saccharification, alcohol fermentation, and acetic acid fermentation in rice bran with rice, rice bran and water is about 10 Grind and stir for minutes. Then, about 2 liters of water is added to the crushed black vinegar mash, and the mixture is stirred for 10 minutes and pasted with a 12 mesh net.

  Next, as confectionery dough production process 2, 1500 g of eggs, 250 g of honey, 5 kg of flour, 4.75 kg of sugar and 800 cc of water are added to black vinegar mash that has been strained, and stirred with a mixer, and further 500 cc of black vinegar is added and kneaded. After that, the confectionery dough was made by sleeping for 25 minutes.

  Thereafter, as baking step 3, the confectionery dough that had been laid down was adjusted to various rice cracker shapes, and baked as a rice cracker by baking at about 170 degrees for 9 minutes in a rice cracker baking machine.

  In the rice cracker with black vinegar to which the present invention is applied, when egg eggs (yellow, white) are added to the black vinegar mash, the white meat can be mixed without separation, and honey, flour, sugar and Even if black vinegar was added after adding water, the egg white and white meat did not react because the eggs (yellow and white) were sufficiently familiar with the black vinegar.

  Here, it was found that the baked rice cracker was more sticky than wheat flour-only rice crackers, and sweetened enough to chew. It is presumed that by adding black vinegar moromi, the dough is baked to make it sticky and sweet, and adding black vinegar suppresses the irritating odor peculiar to black vinegar.

  In addition, after adding egg, honey, flour, sugar, black vinegar to black vinegar moromi, adding sesame or blueberry to improve liver function due to the unique antioxidant action of sesame, An anthocyanin that suppresses the rise and lowers blood pressure, promotes lipid metabolism, or is an nutrient for the eyes and maintains the health of the eyes, and has a variety of rice crackers that are synergistic with black vinegar. Can be manufactured.

  Also, by mixing black vinegar mash and chicken eggs, the white vinegar mash and flour become familiar with the white meat without separation, resulting in a fluffy baked, without a peculiar irritating odor and obtaining a tasty rice cracker be able to.

  Furthermore, black vinegar contains amino acids, organic acids, vitamins, and minerals. Among them, amino acids that are particularly abundant contain about 7 times the amount of common rice vinegar. By eating as a daily snack from to the year, the amino acid contained in black vinegar can stabilize blood pressure, blood sugar level and cholesterol level, and can maintain the health.

  Moreover, although only the manufacturing method of the rice cracker was described in detail in this example, it is not always necessary to be a rice cracker, and after adding egg, honey, flour, sugar to black vinegar mash, dairy products such as milk and cheese Cookies, biscuits and other confectionery that are baked by adding can be used.

It is a flowchart figure which shows the manufacturing process of a rice cracker as an example of the confectionery containing black vinegar to which this invention is applied.

Explanation of symbols

1 Black vinegar moromi preparation process 2 Confectionery dough manufacturing process 3 Baking process

Claims (5)

Black vinegar confectionery comprising black vinegar moromi, chicken egg, flour, sweetener and black vinegar. The confectionery according to claim 1, wherein the black vinegar moromi is lined. The sweetener containing black vinegar according to claim 1 or 2, wherein the sweetener is composed of at least one of sugar, brown sugar, and honey. Add the water to the black vinegar mash and stir it,
To the crushed black vinegar mash, add egg, flour, sweetener and water and stir, and further add black vinegar to produce a confectionery dough manufacturing process,
A method for producing confectionery with black vinegar, comprising a baking step of baking the confectionery dough. The method for producing confectionery with black vinegar according to claim 4, wherein at least one of sugar, brown sugar, or honey is added as the sweetener in the confectionery dough manufacturing step .

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