JP6452865B1 - 柿 paste manufacturing method and 柿 ice cream manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To easily obtain a koji paste having a smooth taste and color and a full-fledged koji ice cream using the koji paste, which has an astringent flavor and color while using astringent koji skin as a main material.
[Solution]
The manufacturing method of the cocoon paste includes the husk sulfur fumigation step S20 in which the husk is fumigated with a fumigation material containing a sulfur component, the husk drying step S30 in which the husk is dried, and the husk is dipped in water to provide moisture. A scab dipping step S50 to be included in the scab and a first sachet paste prepared by mixing the scab with a predetermined amount of water and an antioxidant additive and stirring while pulverizing. Stirring step S60, second stirring step S70 for mixing the sugar in the first state koji paste and stirring the mixture to create a second state koji paste, and cooling the second state koji paste to room temperature In this order, the cooling step S80 for making the third state of the soot paste and the sealed packaging step S90 for sealing the third state of the soot paste in a packaging container are included.
[Selection] Figure 1

Description

  The present invention relates to a method for producing koji paste and a method for producing koji ice cream.

  Conventionally, it has been difficult to produce a full-fledged strawberry ice cream having a savory flavor and color and having a smooth texture by an inexpensive and simple method.

In general, an ice cream with a fruity flavor can be produced relatively easily by adding an essence corresponding to the intended fruit to the ice cream mix. For example, a peach ice cream with a peach flavor can be easily produced by adding a peach essence to an ice cream mix. However, for strawberry, since the essence corresponding to strawberry has not been put to practical use, no strawberry ice cream is currently produced by the simple method described above.
In addition, the essence corresponding to the fruits as described above is generally intended to impart a flavor (so-called flavor), and does not necessarily supplement the natural color of the fruits, or the nutritional components that the fruits themselves originally have. It is not a supplement. For this reason, even if an essence corresponding to strawberry (strawberry essence) is put into practical use, it is not possible to produce a full-fledged strawberry ice cream.

On the other hand, a method for producing ice cream using sweet potato has also been proposed. For example, a method has been proposed in which raw sweet potato pulp is put into an ice cream mix and frozen to produce ice cream cream (not shown).
However, according to this method, as a pretreatment, it is necessary to remove seeds, skins, straws and the like from the sweet potato and extract only the flesh. In particular, the work of removing the seeds is complicated and is not a simple manufacturing method.
In addition, when the inventor has tested, it has been found that a large amount of flesh must be added in order to bring out the flavor of koji when eating ice cream. The method of adding a large amount of fruit is not economical.

Ice cream using astringents (including not only perfect astringents but also incomplete astringents) has also been proposed. However, in the case of astringency, since the sweetness does not come to the fore unless the astringency (mainly due to water-soluble tannins) is inferior, for example, so-called dried soy sauce, What removed the astringency using gas and alcohol is used as a material of ice cream.
For example, in the case of using dried strawberries, ice cream containing dried strawberries can be produced by adding the chopped dried strawberries into an ice cream mix and freezing them (not shown). .
However, according to this method, similar to the above-described sweet potato, it is necessary to remove the seeds and straw contained in the dried cocoon and extract only the flesh as a pretreatment. In particular, in the case of dried straw, the extraction of seeds is very difficult because the viscosity of the pulp is higher than that of raw straw. For this reason, it is never a simple manufacturing method. In addition, the cost of dried salmon has soared in recent years, and it is not economically appropriate to put such expensive dried strawberries into ice cream.

  On the other hand, a method has also been proposed in which astringency is processed in another form without processing as dried rice cake, and a sweet confectionery is produced using such a material (see, for example, Patent Document 1). Patent Document 1 describes a technique for producing a cocoon paste once using astringency (conventional cocoon paste production method) and producing a jelly using the produced cocoon paste.

FIG. 4 is a flow chart for explaining a conventional method for producing rice bran paste.
As shown in FIG. 4, according to the conventional method for producing koji paste, the astringent process S905 for removing astringency, and the peeling process S910 for peeling the astringency to separate the astringency from the koji and fruit. And seed removal process S915 that removes seeds and persimmons from the fruit of astringency and extracts the pulp; a pulp crushing process S920 that crushes the extracted pulp through a food processor; and the weight of the crushed pulp is dried to ½ The pulp drying step S932 to be reduced in this order is performed in this order.
On the other hand, for the crust separated in the peeling step S910, in parallel with the pulp processing, the crust drying step S934 for drying the crust and the crust powdering step S936 for pulverizing the dried crust And in this order.
Then, the pulverized and dried pulp and the dried and pulverized husk powder are mixed, and the stirring step S960 for stirring them while heating them, and the cooling step for cooling the stirred materials to room temperature to form the strawberry paste S980, sealed packaging step S990 for hermetically wrapping the cooled soot paste, and freezing step S995 for freezing the hermetically sealed soot paste are performed in this order (paragraphs [0011] to [0015] of Patent Document 1). [0024] Paragraph to [0035] Paragraph etc.).

According to the conventional method for producing rice bran paste, the pulp extracted by the skinning step S910 and the seed removal step S915 is pulverized and dried to contain the nutritional components inherent in the rice cake itself, It is possible to produce a strawberry paste exhibiting a unique flavor and color.
Moreover, the jelly containing cocoon paste can be produced using the cocoon paste thus produced (see paragraphs [0060] to [0062] of Patent Document 1).

JP 2007-209221 A

However, in the conventional method for producing koji paste, the flesh is mainly responsible for producing the flavor and color, while the koji is mainly used for thickening the paste (see Patent Document 1 [ [0029] See paragraph. That is, according to the conventional method for producing koji paste, it is not possible to produce a flavor or color only with koji.
In addition, the husks separated in the peeling step S910 are dried in the state of being peeled (the husk drying step S934) and pulverized (the husk powdering step S936). Such a powder is a powder in a dry state without containing moisture and without being heated, and thus becomes a powder of angular hard particles. Even if an ice cream is produced using a candy paste containing such a powder, such ice cream has a rough feeling on the tongue (it feels skin particles on the tongue and lacks smoothness). ) Will be. Therefore, according to the conventional method for producing strawberry paste, it is not a strawberry ice cream having a smooth texture.
Furthermore, according to the conventional method for producing koji paste, it is possible to produce a flavor and color by using the pulp, but when the pulp is used, it is still necessary to carry out step S915 for removing complicated seeds and the like. This is not a simple manufacturing method.

  By the way, from the viewpoint of consideration for the environment, effective use of resources, etc. from the viewpoint of environmental considerations, effective use of resources, etc. There have been many voices over the years about whether it would be possible to convert the crusts that are to be discarded into useful products. In addition, producers of processed foods using persimmons have a long-standing demand for whether the flavor and color of persimmon can be produced only with the skin of astringent persimmons, including dried persimmons, which are relatively expensive. is there.

The present invention has been made in view of the above circumstances, and it is possible to easily obtain a koji paste that has a savory flavor and color and has a smooth texture, while using astringent husks as the main material. An object of the present invention is to provide a method for producing a koji paste.
It is another object of the present invention to provide a method for producing strawberry ice cream that can easily obtain a full-fledged strawberry ice cream that has a savory flavor and color and has a smooth texture.

[1] A method for producing a firewood paste according to the present invention is a method for producing a firewood paste using astringency paste, and using the fumigation material containing a sulfur component for the skin peel taken off by peeling the skin of the astringency A crust sulfur fumigation step for fumigation, a crust drying step for drying the crust that has been sulfur fumigated, a crust dipping step for immersing the dried crust in water, and adding moisture to the crust, A first stirring step of mixing a predetermined amount of water and an antioxidant additive with the soaked scab and stirring the soaked scab while pulverizing to create a first state sachet paste; A second agitation step of mixing the sugar in the state paste and stirring while heating to create a state 2 paste paste; cooling the second state paste to room temperature and A cooling process to make a paste, and the third state of the paste And sealing packaging process of accommodating the door into a packaging container sealed, a characterized in that it comprises in that order.

According to the method for producing the koji paste of the present invention, by carrying out the hull drying process, the astringency is inferior and the sweetness can be brought to the front, and the sweetness can be condensed. For this reason, it is possible to obtain a koji paste that has a sweet taste like a koji.
In addition, by carrying out the crust sulfur sulfur fumigation process, the gas containing the sulfur component is absorbed by the surface of the crust, and as a result, oxidation of tannin contained in the crust is suppressed, and the crust is a brown or black side. It is possible to prevent discoloration. For this reason, it is possible to maintain the original color development of the wrinkles and obtain a wrinkle paste that exhibits a natural dark blue color.
Moreover, the cell wall etc. of the crust hardened by the crust drying process can be softened by implementing a crust dipping process before the 1st stirring process which grind | pulverizes. Even if the crust is pulverized in the first stirring step in the subsequent step, the softened crust particles are put on the eater's tongue. Therefore, it can be set as the koji paste with a smooth texture. (* 1)
Moreover, in the 2nd stirring process, since it stirs, heating, the crust crushed with the heat | fever can be softened further. Therefore, it is possible to obtain a koji paste with a smoother texture.
Furthermore, the method for producing koji paste of the present invention can obtain koji paste using astringent koji skin as a main material, and does not need to handle the pulp. In other words, there is no need to perform a complicated process for removing seeds and the like for extracting only the pulp. Therefore, according to the method for producing the koji paste of the present invention, the koji paste can be obtained more easily than the conventional method for producing the koji paste.

As described above, according to the method for producing a koji paste of the present invention, a koji paste having a smooth taste and a smooth taste can be easily obtained while using astringent koji skin as a main material. be able to.

[2] In the method for producing cocoon paste of the present invention, it is preferable that a rind washing step for washing the dried husk is further included between the husk drying step and the husk soaking step.

[3] In the method for producing straw paste of the present invention, when the weight of the soaked husk is 1 in the first stirring step, the weight of the water to be mixed is substantially 1 It is preferable that

[4] In the method for producing rice bran paste of the present invention, in the second stirring step, the weight of the sugar is adjusted so that the sugar content of the rice cake paste in the second state is in the range of 20% to 50%. Then, it is preferable to mix the saccharides and perform the stirring for 10 minutes to 30 minutes while heating at a temperature in the range of 100 ° C to 130 ° C.

[5] In the production method of the present invention, the average diameter of the crust particles is in the range of 5 μm to 50 μm, the water content is in the range of 25% to 40%, and the sugar content is 20% to 50%. It is preferable to make the said candy paste on the conditions which become in the range of%.

[6] A method for producing strawberry ice cream according to the present invention is a method for producing strawberry ice cream using astringent straw, which is produced by the method for producing strawberry paste according to any one of [1] to [5] above. The strawberry paste preparation step for preparing the strawberry paste, the ice cream mix preparation step for mixing the strawberry paste with milk and eggs and stirring to create an ice cream mix, and the ice cream mix being frozen And a freezing step to be performed in this order.

  According to the method for producing strawberry ice cream of the present invention, the strawberry paste produced by the method for producing strawberry paste described in the above [1] to [5] is prepared, and the strawberry ice cream is produced using this. Therefore, it is possible to easily obtain a full-fledged strawberry ice cream having a savory flavor and color and having a smooth texture.

[7] In the method for producing strawberry ice cream of the present invention, it is preferable to further mix a sour material and a fresh cream that give sourness to the object to be mixed in the ice cream mix preparation step.

3 is a flowchart shown for explaining a method for manufacturing the glazed paste according to the first embodiment. It is a flowchart shown in order to demonstrate the manufacturing method of the strawberry ice cream which concerns on Embodiment 2. FIG. It is a photograph which shows the straw paste of the 3rd state after implementing cooling process S80 in a test example. It is a flowchart shown in order to demonstrate the manufacturing method of the conventional soot paste.

  Hereinafter, the manufacturing method of the strawberry paste of this invention and the manufacturing method of strawberry ice cream are demonstrated, referring embodiment shown in a figure.

[Embodiment 1]
1. FIG. 1 is a flowchart shown for explaining a method for manufacturing a koji paste according to the first embodiment.
As shown in FIG. 1, the method for producing rice bran paste according to the first embodiment is a method for producing rice cake paste using astringent straw, which includes an outer skin sulfur fumigation step S20, an outer skin drying step S30, and an outer shell immersion. Process S50, 1st stirring process S60, 2nd stirring process S70, cooling process S80, and sealing packaging process S90 are included in this order.

(1) Sulfur skin fumigation process S20
The fumigation sulfur fumigation step S20 is a step of fumigating the “foul crust” extracted by peeling off the astringent persimmon using a fumigation material containing a sulfur component.

a) Preparation of husks As the “husks” to be put into the husk sulfur fumigation step S20, it may be prepared by obtaining the husks taken out by a separate farmer or trader. For example, an astringent skin produced in the process of producing dried cocoon may be used as “skin”. In this case, the shape (shape, width, length, thickness, etc.) of the husk is generally string-like. However, the shape of the crust in Embodiment 1 is not limited to this, and may be any shape.
Alternatively, the crust may be prepared by performing a skinning step S10 prior to the crust sulfur fumigation step S20 (see FIG. 1). The skinning step S10 is a step of peeling the astringent persimmon and separating the astringent into a persimmon skin and fruit (including pulp, seeds, persimmons, etc.). The astringent used in the skinning step S10 has been described here assuming a raw astringent, but is not limited thereto.

b) Sulfur fumigation Sulfur fumigation includes the sulfur component after taking measures such as suspending the crust prepared as described above in the fumigation space, spreading the crust on the cicada and installing it in the fumigation space. This is done by igniting the fumigation material (for example, sulfur dioxide) to produce smoke, and sending the smoke into the fumigation space to burn the fumigation.
The smoke concentration, fumigation time, etc. during fumigation can be arbitrarily set as long as the effects of the present invention can be achieved. For example, it is the same as the fumigation process for producing general dried straw. You can also

(2) Crust drying step S30
The crust drying step S30 is a step of drying the sulfur-fumigated crust.
In the first embodiment, the drying is carried out by sun-drying for about one month (for example, 20 days or more) after suspending the sulfur-fumigated husk as described above, such as suspending or spreading the husk. By doing.
When such drying is performed, moisture gradually evaporates from the raw crust, and the water-soluble tannin that is the source of astringency changes to insolubility, and the water-soluble tannin is inferior as a whole, and the sweetness becomes the front. It is said that it will be pushed out (so-called astringency is lost). In addition, the sweetness derived from strawberry is condensed by drying.
Regarding the degree of drying, when the weight of the raw crust is 100, the moisture is evaporated so that the weight of the crust after drying is about 20-40.
As for the method of drying, sun drying is desirable because actions other than drying by sunlight (sterilization and the like) can be expected, but it is not limited to this. For example, drying may be performed by drying in the shade or indoors, or drying may be performed by creating a dry environment by a mechanical device and exposing the crust to the dry environment.

(3) Scab dipping step S50
The scab dipping step S50 is a step of immersing the dried husk in water to include moisture in the husk.

The scab is soaked in water that has a water level sufficient to immerse the scab in water, and is applied to the scab for a predetermined time (for example, overnight, ie, approximately 8 hours). This is done by absorbing water.
The water used here is ordinary drinking water. Hereinafter, the same applies to the water used in the first stirring step S60. However, in Embodiment 1, it is not limited to this. For example, ionized water, water adjusted for pH (hydrogen ion index), water mixed with other components, and the like can be appropriately used.
The immersion time is not limited to about 8 hours, and can be appropriately changed according to conditions such as the dried state of the crust, the water quality, and the water temperature.

(4) 1st stirring process S60
The first stirring step S60 is a step in which a predetermined amount of water and an antioxidant additive are mixed with the soaked husk and stirred while pulverizing the soaked husk to create a “first state cocoon paste”. is there.

a) Mixing in the first stirring step S60 A predetermined amount of water and an antioxidant additive are mixed with the scab absorbed by the scab dipping step S50.

Regarding the amount of water mixed in the first stirring step S60, when the weight of the soaked crust is 1, it is preferable that the weight of water to be mixed is substantially 1. In other words, it is preferable that the weight ratio of the soaked husk to the water to be mixed is substantially 1: 1.
The weight of the soaked scab is the weight of the scab when lightly drained.
In addition, the term “substantially” here does not require the weight ratio of the soaked husk and the water to be mixed to be strictly 1: 1. It means that it is allowed to adjust the weight ratio of adding water as appropriate according to the dry state of the skin. The term “substantially” in the following description has the same meaning.

The antioxidant additive is used to prevent oxidization of rice cake paste and secondary processed foods using rice cake paste. It is said that the color changes when the components derived from koji are oxidized. By mixing an antioxidant additive, the oxidation is prevented, the original color development of the cocoon is maintained, and the cocoon paste and the secondary processed food using the cocoon paste (for example, in Embodiment 2 described later)柿 ice cream.) Can be maintained.
Here, sodium L-ascorbate (so-called vitamin C) is used as an antioxidant additive. However, in Embodiment 1, it is not limited to this, What kind of thing may be used if it is an additive with the effect | action of antioxidant. For example, calcium ascorbate can be used.

b) Crushing / stirring in the first stirring step S60 A mixture of the above materials (immersed husk, water, antioxidant additives) is stirred while pulverizing to create a "first state paddy paste" .
The pulverization is performed so as to be crushed while being cut with a blade, so that the crushed husk is in a finer state than what is so-called “chopped”. The crushing is performed so that a fleshiness does not remain when finally eaten.
Stirring is performed by mixing the above-mentioned materials so that they are uniformly mixed throughout, and finally forming a smooth paste, which is referred to as a “first state koji paste”.
The crushing and stirring may be performed using a so-called food processor, cutter / mixer, or the like. Or after cutting with a blade, you may carry out so that it may crush in a mortar-shaped container.

(5) Second stirring step S70
The second stirring step S70 is a step of mixing the saccharide with the “first state koji paste” and stirring the mixture while heating to create a second state koji paste.

a) Mixing in 2nd stirring process S70 Sugar is mixed with above-described "1st state rice cake paste."
As the saccharide to be mixed, sugar (for example, white sugar), glucose, granulated sugar or the like can be used. Among these saccharides, a single type may be used, or an appropriate type may be selected from a plurality of types and used in combination.

  About the mixing amount of the saccharide | sugar in 2nd stirring process S70, the sugar content of "the 2nd state koji paste (the koji paste in the state after implementing 2nd stirring process S70)" will be in the range of 20%-50%. Thus, it is preferable to mix the saccharides by adjusting the weight of the saccharides.

Moreover, it is more preferable to adjust the weight of the saccharide so that the sugar content of the second state koji paste is in the range of 25% to 40% and mix the saccharide.
Furthermore, the sugar may be mixed by adjusting the weight of the sugar so that the sugar content of the second state koji paste is about 30%.
In the first embodiment, the sugar content is not limited to the above range. For example, the sugar content may be smaller than the above range (for example, about 10%) in consideration of foods with moderate sweetness (for example, health-oriented foods) during secondary processing. Further, the sugar content may be larger than the above-described range in order to allow storage at room temperature for a longer period.

b) Heating / stirring in the second stirring step S70 A mixture of saccharides in the “first state koji paste” is stirred while heating to create a “second state koji paste”.
Stirring is performed with care so that the soot paste does not scorch with heating.
Heat and agitate as necessary to make the cocoon paste in a state where the viscosity is higher than that of general daikon radish, and when the spoon is tilted and the spoon is tilted, the viscosity of the cocoon paste slowly drops down This is referred to as “second state rice cake paste”.

  In addition, about the operation | work in 2nd stirring process S70, it is preferable to carry out stirring for the time within the range for 10 minutes-30 minutes, heating at the temperature within the range of 100 to 130 degreeC.

(6) Cooling step S80
The cooling step S80 is a step of cooling the “second state of glazed paste” to room temperature to form “third state of glazed paste”.
“Normal temperature” generally means about 10 ° C. to 20 ° C. It may be cooled to a temperature below room temperature and not below 0 ° C. Here, the “second state candy paste” is cooled to room temperature so as not to hinder the subsequent sealing and packaging step S90, and this is referred to as “third state candy paste”.

(7) Seal packaging process S90
The sealed packaging step S90 is a step of accommodating and sealing the “third state candy paste” in the packaging container.
As the packaging container, a bag-shaped or tube-shaped container, a plastic container, a bottle, or the like made of a material such as polyethylene that ensures food hygiene can be employed. Here, the packaging container is accommodated and sealed so as to be filled with the “third state rice cake paste”. After containing and sealing, it is desirable that the inside of the container is in a vacuum state. However, the present invention is not limited to this, and for example, an inert gas may be accommodated inside and sealed.

As mentioned above, the cocoon paste which concerns on Embodiment 1 can be obtained by implementing the crusts sulfur fumigation process S20-sealed packaging process S90 in this order (refer FIG. 1).
The cocoon paste has an average diameter of husk particles in the range of 5 μm to 50 μm, a moisture content in the range of 25% to 40%, and a sugar content of 20% to 50%. Is in range.

(8) Heat treatment step S92
In addition, in the manufacturing method of the candy paste which concerns on Embodiment 1, heat processing process S92 may be contained after sealing packaging process S90 (refer FIG. 1).
The heat treatment step S92 is a step of placing the straw paste accommodated in the packaging container in the sealed packaging step S90 at a high temperature. For example, it may be carried out by exposing to steam or bathing for a predetermined time (for example, bathing in hot water of 80 ° C.) for each sealed container in which rice cake paste is stored, or inside a thermostat set to a predetermined temperature. It may be carried out by putting it for a predetermined time.
By performing the heat treatment in this way, the germs accidentally mixed between the container body and the lid in the sealed container are carefully killed, and the germs accidentally mixed in the internal paste are carefully killed. Can do.

2. Preservation and application of soot paste (1) Preservation of soot paste The soot paste produced as described above can be stored at room temperature for a long time in a state of being housed in a sealed container.
Since it does not need to be frozen, it does not need to be thawed when applying the koji paste to produce a secondary processed food, and can be smoothly input as a material for the secondary processed food.
If cryopreservation is essential, when the strawberry paste is thawed, if it is used for secondary processing with insufficient thawing, semi-frozen crust particles and moisture remain, resulting in a savory flavor. There is a possibility that a smooth texture cannot be pulled out. However, since the soot paste made by the soot paste manufacturing method according to Embodiment 1 can be stored at room temperature, such a problem does not occur.

  In general, processed foods that use raw strawberries as they are can only be produced mainly when the strawberries are in season. On the other hand, if it is the cocoon paste obtained by the manufacturing method of the cocoon paste concerning Embodiment 1, since it can preserve | save at normal temperature or refrigeration (it does not interfere with refrigeration preservation), it is 2 years about cocoon throughout the year. Next processed food can be manufactured.

(2) Application of rice cake paste The rice cake paste obtained by the method for producing rice cake paste according to Embodiment 1 can be applied as a material for various secondary processed foods.
For example, it can be applied as a material for ice cream (details will be described in Embodiment 2), ice confectionery such as sherbet, Japanese confectionery such as mutton, western confectionery such as cookie and cake, and beverages such as smoothies, yogurt and latte. .

3. Effects of the method for producing strawberry paste according to Embodiment 1

(1) According to the method for producing the koji paste according to the first embodiment, since the kashikatsu drying step S30 is included, the astringency is inferior (without astringency) and the sweetness is brought to the front by performing this. And sweetness can be condensed. For this reason, it is possible to obtain a koji paste that has a sweet taste like a koji.

Moreover, since the crust sulfur fumigation step S20 is included, the gas containing the sulfur component is absorbed by the surface of the crust by performing this. As a result, oxidation of tannin contained in the husk is suppressed, and it is possible to prevent the husk from being discolored to the brown or black side. For this reason, it is possible to maintain the original color development of soot (so-called “dark blue”, which can be said to be a slightly brownish reddish brown), and to obtain an amber paste exhibiting a natural dark blue color.
Incidentally, when the crust is dried without performing the crust sulfur fumigation step S20 (scab crust drying step S30), so-called amber color development is impaired and the color is slightly changed to a black color. For example, when making an ice cream using a candy paste that has turned slightly black, the brownish or black color becomes the basic ice cream, and even if you eat it, you can enjoy the food from the information (color) that comes into your eyes. Can't get.
In general, the reason why the color changes to a slightly black color is said to be due to oxidation of tannin contained in the straw. In Embodiment 1, by carrying out the crust skin sulfur fumigation step S20, oxidation of tannin contained in astringency can be suppressed, thereby preventing discoloration of the straw and obtaining a straw paste that maintains the original color development of the straw Can do. As a result, it is possible to produce a good-looking strawberry ice cream that reflects the original color of the strawberry and reminiscent of the strawberry.
In addition, by performing the scab skin sulfur fumigation step S20, generation of fungi (a collection of mycelia), microorganisms and the like that inhibit the drying of the cocoons can be suppressed, and the drying of the cocoons performed in the subsequent process (skin skin drying step S30) ) Can be promoted. It is also said that insect repellency is also effective when drying is performed by carrying out the crust skin sulfur fumigation step S20.

  Moreover, the cell wall etc. of the crust hardened by the crust drying process S30 can be softened by implementing the crust immersion process S50 before the 1st stirring process S60 which grind | pulverizes. Then, even if the crust is pulverized in the first stirring step S60 in the subsequent step, the soft crust particles are put on the eater's tongue (that is, there is no roughness or crushing feeling). Ride on the tongue in a state.) Therefore, it can be set as the koji paste with a smooth texture.

  In the second stirring step S70, since stirring is performed while heating, the crushed husk can be further softened. Therefore, it is possible to obtain a koji paste with a smoother texture.

  Moreover, the manufacturing method of the koji paste which concerns on Embodiment 1 can obtain a koji paste by using the hull skin of astringency as a main material, and does not need to handle a pulp. In other words, there is no need to perform a complicated process for removing seeds and the like for extracting only the pulp. Therefore, according to the method for producing the koji paste of the present invention, the koji paste can be obtained more easily than the conventional method for producing the koji paste.

  As described above, according to the method for producing the koji paste according to the first embodiment, the koji paste having a smooth texture and a simple taste and color while using astringent koji skin as a main material can be simplified. Can get to.

In addition, according to the method for producing cocoon paste according to Embodiment 1, it is possible to obtain cocoon paste using only relatively inexpensive husks (the husks usually discarded as having little value) for the pulp. Because it can, it will be worth the economy.
As the husk, for example, an astringent husk produced in the process of dried bonito may be used. In the process of producing dried straw, astringent peels are produced in large quantities, and most of them are discarded in fields as unnecessary. Waste can be reduced by effectively utilizing the astringent peel produced in the process of drought production, where no other uses were found, and reducing the amount of waste, and the producer It can also be used as a source of income.

  Furthermore, according to the method for producing the koji paste according to the first embodiment, the above-described satisfactory flavor, color, texture, etc. are used without using artificial fragrances, sweeteners, etc. The soot paste which has can be obtained. For this reason, a significant koji paste can be obtained also in terms of nutritional components.

(2) A crust washing step S40 for washing the dried crust may be further included between the crust drying step S30 and the crust dipping step S50.

  By performing the scab cleaning step S40, it is possible to remove foreign matters (dust etc.) attached to the surface of the scab. Moreover, since the surface of the crust is prepared by washing, water penetration from the crust surface in the subsequent crust dipping step S50 can be further promoted.

(3) In the first stirring step S60, when the weight of the soaked husk is set to 1, it is preferable that the weight of water to be mixed is substantially set to 1.

  By mixing water in the first stirring step S60, a paste-like soot paste having no powder feeling and having a certain degree of viscosity can be obtained. At that time, as described above, water is mixed in a weight ratio such that the weight of water is substantially 1 when the weight of the soaked crust is 1, (ie, approximately equal to the weight of the soaked crust). A mixture of water of the same weight), a viscosity that is easy to perform secondary processing (for example, a moderate viscosity that is easy to use for confectionery such as ice cream and a smooth texture; can do.

(4) In the second stirring step S70, the weight of the saccharide is adjusted so that the sugar content of the second state koji paste is within the range of 20% to 50%, and the saccharide is mixed, and stirring is performed at 100 ° C to It is preferable that the heating is carried out at a temperature in the range of 130 ° C. and taking a time in the range of 10 to 30 minutes.

a) Mixing of saccharides By mixing saccharides in the second stirring step S70, it contributes to sweetness when secondary processing is performed, and fermentation and rot can be suppressed, and a more preservable koji paste is obtained. Can do. At that time, the weight of the saccharide is adjusted so that the sugar content of the second state koji paste (the koji paste in the state after performing the second stirring step S70) is in the range of 20% to 50%. It is preferable to mix. If the sugar content is within this range, the effect of suppressing fermentation and spoilage (fermentation and spoilage control effect) can be ensured, and a koji paste having high storage stability at room temperature can be obtained.
In addition, the saccharide is mixed after the immersion in water in the scab dipping step S50 and the water mixing in the first stirring step S60, and the mixing target (here, the cocoon paste in the first state) is sufficiently water. This is done when it contains By carrying out like this, compared with the case where saccharide | sugar is mixed in the stage before fully containing water | moisture content, saccharide | sugar is easy to melt | dissolve in water and saccharide | sugar becomes easy to adapt to the whole. Therefore, a smoother soot paste can be obtained.

In addition, it is more preferable to adjust the weight of the saccharide so that the sugar content of the second state koji paste is in the range of 25% to 40% and to mix the saccharide.
If the sugar content is within this range, it can be applied to secondary processing in a relatively wide range from foods with relatively low sweetness (for example, smoothies) to foods with relatively high sweetness (for example, sheep cake, cake, etc.). The straw paste of the present invention can be suitably used.

In addition, the saccharide may be mixed by adjusting the weight of the saccharide so that the sugar content of the koji paste in the second state is about 30%.
With this sugar content, the sweetness is not too weak or too strong, and is a generally accepted sweetness, and a sugar content that can also be expected to have a considerable degree of fermentation / rot prevention effect. For this reason, although it is a candy paste of single specification (about 30% of sugar content), it can be widely applied to various foods, and it is an economical potato paste.

b) Heating Stirring (so-called mixing) is preferably performed while heating at a temperature in the range of 100 ° C to 130 ° C.
As described in “2. Effect of manufacturing method of rice bran paste according to embodiment 1 (1)”, the crushed husk is softened by heating in the second stirring step S70 (as if emulsified? Can be). In addition, the effect of inhibiting fermentation and rot can be further enhanced as compared with the case where heating is not performed.
If stirring is performed at a temperature lower than 100 ° C., the above effect may not be sufficiently achieved. On the other hand, when the stirring is performed at a temperature higher than 130 ° C., the material of the koji paste is boiled, which may impair the flavor and color of the koji. Therefore, a good soot paste can be obtained by stirring while heating at a temperature in the range of 100 ° C to 130 ° C.

c) About stirring time In 2nd stirring process S70, you may perform stirring over the time within the range of 10 minutes-30 minutes, performing the said heating. The mixed saccharides can be used in the first state koji paste evenly, and the unevenness of sweetness and the effect of inhibiting fermentation and decay can be further reduced.

[Embodiment 2]
Next, a method for producing strawberry ice cream using the strawberry paste produced by the method for producing strawberry paste according to Embodiment 1 will be described below.

1. Method for Producing Strawberry Ice Cream According to Embodiment 2 FIG. 2 is a flowchart shown for explaining a method for producing straw ice cream according to Embodiment 2.
As shown in FIG. 2, the manufacturing method of the koji ice cream according to the second embodiment is a method of manufacturing koji ice cream using astringent koji, which includes a koji paste preparation step S100, an ice cream mix creation step S110, Freezing step S120 is included in this order.

(1) Rice cake paste preparation step S100
The soot paste preparation step S100 is a step of preparing the soot paste produced by the soot paste producing method according to the first embodiment. That is, a crust peel fumigation step S20 for fumigating the crust peeled by peeling off astringent persimmon using a fumigation material containing a sulfur component, a crust peel drying step S30 for drying the sulfur fumigated crust, The dried husk is dipped in water, and the husk soaking step S50 in which moisture is contained in the husk, and a predetermined amount of water and antioxidant additives are mixed with the soaked husk, A first stirring step S60 that creates a first state koji paste by stirring while pulverizing, and a sugar is mixed with the first koji paste and stirred while heating to create a second koji paste. A second stirring step S70, a cooling step S80 in which the second state of the soot paste is cooled to room temperature to form a third state of the soot paste, and the third state of the soot paste is contained in a packaging container and sealed. S90 and in this order Preparing the sea urchin out the persimmon paste.

  In addition, it demonstrated in mind that preparing "boiled paste" by ensuring the boiled paste which entered the packaging container which finished implementation of the sealing packaging process S90 in the manufacturing method of the boiled paste concerning Embodiment 1 here. . However, in Embodiment 2, it is not limited to this. The “third state strawberry paste” performed up to the cooling step S80 that is not in the packaging container may be directly contributed to the strawberry paste preparation step S100 in the strawberry ice cream manufacturing process. The manufacturing method of the soot ice cream of such a structure is also within the equivalent range of the manufacturing method of the soot ice cream according to the second embodiment.

(2) Ice cream mix creation process S110
The ice cream mix creation step S110 is a step of creating an ice cream mix by mixing and stirring the strawberry paste, milk and eggs.
The mixing and stirring of these materials can employ methods used in ordinary ice cream manufacturing processes.
As the milk, for example, milk, fresh cream or the like can be used. However, it is not limited to these.

In addition, in the ice cream mix creation step S110, it is preferable to further mix a sour material and a fresh cream that give sourness to the object to be mixed.
In this case, in the first step, the paste, milk and eggs are first mixed and stirred (mixed), and in the next step, the material (mixed target) thus stirred (mixed) is mixed with sour and raw materials. The cream may be added and mixed and stirred (mixed) to form an “ice cream mix”.
However, it is not limited to this order. For example, a method may be adopted in which strawberry paste, milk, eggs, sour agent and fresh cream are mixed in the same step and stirred together (mixing) to make “ice cream mix”.
Citric acid, plum pulp and the like can be used as the sour material.

(3) Freezing step S120
Freezing step S120 is a step of freezing the ice cream mix.
For example, the “ice cream mix” created in the ice cream mix creating step S110 is filled in an ice cream container, and the ice cream mix filled in the container is frozen in a freezer to perform the freezing step S120. May be.

2. Effect of the method for producing the strawberry ice cream according to the second embodiment (1) The method for producing the strawberry ice cream according to the second embodiment uses the strawberry paste obtained by the first embodiment. Therefore, also about the strawberry ice cream manufactured by the manufacturing method of the strawberry ice cream which concerns on Embodiment 2, there exists a characteristic effect in the form which inherited the effect (characteristic) of the strawberry paste obtained by Embodiment 1 as it is. Can do.
That is, according to the manufacturing method of the strawberry ice cream which concerns on Embodiment 2, the strawberry paste manufactured by the manufacturing method of the strawberry paste which concerns on Embodiment 1 is prepared, and the strawberry ice cream is manufactured using this. For this reason, it is possible to relatively easily obtain a full-fledged strawberry ice cream having a savory flavor and color and having a smooth texture.
Moreover, since the ice cream is produced using the koji paste manufactured based on the natural astringent koji, it becomes a full-fledged koji ice cream which is significant in terms of nutritional components.

According to the manufacturing method of the strawberry ice cream according to the second embodiment, even if there is no strawberry essence, if the strawberry paste obtained by the first embodiment is used, it is as easy to handle as the essence, simply and economically. As a result, a full-fledged ice cream that can appeal to the freshness can be manufactured.
In the present specification, “flavor” mainly refers to taste, but an element of fragrance may be added to the evaluation item of “flavor”.

(2) In the ice cream mix creating step S110, it is preferable to further mix a sour material and a fresh cream that give sourness to the object to be mixed.

Thus, by mixing the fresh cream in the ice cream mix creating step S110, the milk fat content can be increased with respect to the entire ice cream, and a more glazed ice cream can be obtained.
Also, by mixing sour materials, it is possible to obtain a strawberry ice cream with a refreshing aftertaste even if there is a weight when eating.
Natural materials such as plum pulp may be used as sour materials. Natural materials such as plum flesh are not so acidic compared to citric acid, and it is possible to obtain an ice cream with a refreshing and refreshing feeling that the acidity does not draw more than necessary.

[Test example]
As a result of the evaluation by the test, it was confirmed that a good strawberry paste and strawberry ice cream can be obtained.

1. Ichida coffee was used as an astringent coffee used for the production test of rice cake paste. For the skin, the skin released in the process of making the traditional dried straw was used.
The fumigation sulfur fumigation process S20 is performed by suspending the fumigation space in the fumigation space, igniting sulfur dioxide in the fumigation space, creating smoke, filling the fumigation space with the smoke, and fumigating the crust. It was.
Then, the husk drying process S30 was implemented in the outdoors where a well-ventilated sunlight hits, and sun-drying for 20 days. As a result, water evaporated, and the weight of the raw crust was about 30 when the weight of the raw crust was taken as 100.
Then, once treated with hot water, when heated and boiled, scab cleaning step S40 was carried out by washing with water.
Next, the scab dipping step S50 was carried out for about 8 hours.
Next, 100 g of the soaked husk, 100 g of husk and sodium L-ascorbate were mixed together in an amount of about 1% by weight, pulverized and stirred with Robo Coupe (registered trademark of SNC), and the first stirring step S60 was performed. As a result, a soot paste in the first state was obtained.
Next, white sugar and grape fructose liquid (subtotal 200 g) are further added to the koji paste in the first state, mixed, set to a temperature in the range of 100 ° C. to 130 ° C. and heated for about 20 minutes. The mixture was stirred and the second stirring step S <b> 70 was performed to obtain a second state paste paste.
Next, the second state of the soot paste was cooled to room temperature (about 15 ° C.) and the cooling step S80 was performed to obtain the third state of the soot paste.
FIG. 3 is a photograph showing the paste in the third state after performing the cooling step S80 in the test example.

Then, the tube-shaped container made of polyethylene was accommodated in a third state so as to be filled with the paste in the third state, and sealed and vacuum-sealed, and the sealed packaging step S90 was performed.
Next, a heat-sealed step S92 was carried out by placing a hermetically sealed container at a position where it was measured in water vapor and at about 80 ° C., and exposed to this environment for about 40 minutes.
The above was carried out to obtain a koji paste.

  It was confirmed that the koji paste obtained in this way is a paste exhibiting a savory flavor and color and having a smooth texture.

  In addition, as a result of conducting an experiment for storing such strawberry paste at room temperature, it was confirmed that a good paste state having a savory flavor and color and a smooth texture was maintained even after one year. It was done.

2.試 験 Ice cream production test The cocoon paste obtained in the cocoon paste production test was used as the cocoon paste used in the test.
About ice cream mix preparation process S110, it implemented as follows. The salmon paste was taken out from the tube of the packaging container, and milk, egg and citric acid were mixed together and mixed, and stirred (mixing). This was designated as “Material 1”. Subsequently, stirring (mixing) was separately performed until the vegetable cream became creamy, and this was designated as “Material 2”. Next, “Material 1” and “Material 2” were combined and further stirred (mixed) to obtain an ice cream mix.
Next, the ice cream mix was filled in an ice cream container, and the whole container was frozen in an environment at about −25 ° C. in a freezer to perform the freezing step S120 to obtain salmon ice cream.

  It was confirmed that the strawberry ice cream obtained in this way is a full-fledged strawberry ice cream having a savory flavor and color and having a smooth texture.

[Modification]
As mentioned above, although this invention was demonstrated based on said embodiment, this invention is not limited to said embodiment. The present invention can be implemented within a range that does not depart from the gist, and for example, the following modifications are possible.

(1) In the method for manufacturing the koji paste according to the first embodiment and the method for manufacturing the koji ice cream according to the second embodiment, the method using only the astringent husks has been described, but the present invention is limited to this. It is not a thing. Even though the persimmon fruit (the persimmon body containing the pulp) is subjected to a predetermined treatment (sulfur fumigation, drying) in the same manner as the persimmon skin, the flesh extracted from the dried persimmon fruit is also put into the first stirring step S60. Good. By doing so, it becomes a strawberry paste and strawberry ice cream that the texture based on the flesh contributes and can be further appealed.
In this case, the predetermined process (sulfur fumigation, drying) can be diverted from the process of manufacturing a general dried cocoon, and the general dried potato manufactured by such a process is configured as the fruit of the dried cocoon. Also good.

(2) In the manufacturing method of the koji paste which concerns on Embodiment 1, and the manufacturing method of the koji ice cream which concerns on Embodiment 2, the structure which implements 1st stirring process S60 and then implements 2nd stirring process S70 is demonstrated. However, the present invention is not limited to this. You may implement these 1st stirring process S60 and 2nd stirring process S70 simultaneously.

(3) In the manufacturing method of the strawberry ice cream which concerns on Embodiment 2, although demonstrated as a method of manufacturing what is called an ice cream, this invention is not limited to this.
The present invention is not limited to ice cream in a narrow sense, and a method for producing so-called soft cream, gelato and the like can also be applied.

S10, S910 ... Skin peeling step, S20 ... Scab skin sulfur fumigation step, S30, S934 ... Scab skin drying step, S40 ... Scab skin washing step, S50 ... Scab skin soaking step, S60 ... First stirring step, S70 ... Second Stirring step, S80, S980 ... Cooling step, S90, S990 ... Sealing and packaging step, S92 ... Heat treatment step, S100 ... Strawberry paste preparation step, S110 ... Ice cream mix making step, S120, S995 ... Freezing step, S905 ... Removed astringency Step, S915 ... Seed removal step, S920 ... Pulp pulverization step, S932 ... Pulp drying step, S936 ... Scabbard powdering step, S960 ... Stirring step

Claims (7)

A method for producing a koji paste using astringent koji,
A crust skin sulfur fumigation step of fumigating the crust peeled by peeling off the astringent skin with a fumigation material containing a sulfur component,
A crust drying process for drying the crust that has been sulfur fumigated;
Immersing the dried scab in water to include moisture in the scab; and
A first stirring step of mixing a predetermined amount of water and an antioxidant additive to the soaked crust, and stirring the soaked crust while crushing to create a first state crust paste;
A second stirring step of mixing the sugar in the first state koji paste and stirring while heating to create a second state koji paste;
A cooling step of cooling the second state paste to room temperature to form a third state paste;
A sealed packaging step of accommodating and sealing the paste in the third state in a packaging container;
In this order.   2. The method for producing cocoon paste according to claim 1, further comprising a rind washing step for washing the dried rind between the rind drying step and the rind immersing step.   3. The weight of the water to be mixed is substantially 1 when the weight of the soaked skin is set to 1 in the first stirring step. 4. A method for producing rice bran paste.   In the second stirring step, the weight of the saccharide is adjusted so that the sugar content of the koji paste in the second state is in the range of 20% to 50%, the saccharide is mixed, and the stirring is performed to 100 The method for producing rice bran paste according to any one of claims 1 to 3, which is performed while heating at a temperature in the range of from C to 130C and taking a time in the range of from 10 minutes to 30 minutes.   The straw paste under the conditions that the average diameter of the crust particles is within a range of 5 μm to 50 μm, the water content is within a range of 25% to 40%, and the sugar content is within a range of 20% to 50%. The method for producing a strawberry paste according to any one of claims 1 to 4, wherein: A method for producing strawberry ice cream using astringency,
A cocoon paste preparation step of preparing the cocoon paste produced by the method of producing a cocoon paste according to any one of claims 1 to 5,
An ice cream mix creating step of mixing and stirring the strawberry paste and milk and eggs to create an ice cream mix;
A freezing step of freezing the ice cream mix;
A method for producing strawberry ice cream, characterized in that, in this order.   In the said ice cream mix preparation process, the sour material and fresh cream which give sourness with respect to a to-be-mixed object are further mixed, The manufacturing method of the strawberry ice cream of Claim 6 characterized by the above-mentioned.