JP6864306B2 - Red bean paste bread - Google Patents

Description

The present invention relates to bean paste dumpling bread.

Dumplings, which are made by covering ingredients such as bean paste with mochi-shaped dough, are traditional Japanese sweets in Japan, and are still loved by people with various toppings and arrangements. As an arrangement of dumplings, for example, dumplings having a laminated structure by coating the dumplings with another cloth have been proposed in various ways.

For example, in Patent Document 1, ingredients such as bean paste are coated with a rice cake-shaped first dough, and the first dough is coated with a second dough mainly made of potatoes or the like that has been heated and crushed. , Rice potato dough pie obtained by cooking is proposed. The rice potato dough pie of Patent Document 1 is a so-called "fried potato" that is cooked by fried and crushed potatoes, etc., and is a rice cake-shaped dough made from ingredients such as salt, meat, and seafood. By putting the covered dumplings in the fried potatoes, it is said that the fried potatoes with rich flavor can be provided without seeping out the fried potatoes themselves or the water derived from the fried potatoes.

However, in the rice potato dough pie described in Patent Document 1, fats and oils such as butter, milk, chicken eggs, fresh cream and the like are added to the second dough which is the surface layer, and even if it is cooked by heating. Since a large amount of oil is present on the surface of the second dough, there is a problem that when eating by hand, the oil adheres to the fingers and it is difficult to eat.

On the other hand, the present inventor manufactures amazake dumplings obtained by coating amazake bean paste with fluidity with a rice cake-shaped dough. In this amazake dumpling, water, sugar, starch syrup, etc. are added to "Uruchi flour" obtained by milling Uruchi rice, kneaded, and the fertilizer obtained by cooking is used as a rice cake-shaped dough. Amazake dumplings have a soft fertilizer immediately after production, and the amazake bean paste wrapped in the fertilizer is fresh, which can provide consumers with a new texture and deliciousness.

However, this amazake dumpling has a problem that the rice cake-shaped dough hardens relatively quickly after production, and the texture tends to deteriorate.

Therefore, in order to solve the above problem, the present inventor also manufactures amazake dumplings coated with amazake bean paste by fertilizing a mixture of the above-mentioned glutinous rice and "glutinous rice" obtained by milling glutinous rice. doing. In sweet sake dumplings, which are made by coating sweet bean paste with fertilizer that uses both glutinous flour and glutinous flour, the rice cake-like dough does not become hard even after a lapse of time after production, but on the other hand, compared to fertilizer using glutinous flour. Then, there is a problem that the rice cake-like dough easily sticks to the teeth at the time of eating. For this reason, there was room for improvement in the texture and flavor of the amazake dumplings.

Jitsuto No. 3148915

The present invention has been made in view of the above circumstances, and the rice cake-like dough does not easily become hard, and the rice cake-like dough does not stick to the teeth during eating, and is covered with the rice cake-like dough. The challenge is to provide bean paste dumpling bread that retains the freshness of the bean paste and has both deliciousness and a new texture.

As a result of diligent studies to address the above problems, the present inventors wrap the surface of the fertilizer coated with bean paste with paste-like bean paste, and further wrap it with bread dough and bake it to taste and eat. We found that a new bean paste bread with a good texture can be obtained. The present invention has been completed based on such findings.

The present invention is a bean paste dumpling bread characterized by having at least the following four-layer structure.
(1) First layer foodstuff (2) Rice cake-shaped second layer containing pregelatinized starch that coats the first layer foodstuff (3) Third layer bean paste that covers the rice cake-shaped second layer (4) A heat-treated layer of bread dough or donut dough as the fourth layer for covering the third layer of bean paste.

In the present invention, the foodstuff in the first layer is a bean paste having fluidity, and the bean paste in the third layer is a paste-like bean paste having a higher viscosity than the foodstuff in the first layer. Preferably considered.

Further, in the present invention, it is preferably considered that the food material of the first layer contains at least one of seeds, pulp, black honey and amazake.

Further, in the present invention, it is preferably considered that the rice cake-shaped second layer is fertilizer-seeking.

Further, in the present invention, it is preferably considered that the bean paste in the third layer is a bean paste derived from grains or vegetables.

Further, it is preferably considered that the bean paste of the third layer covers at least two-thirds of the surface area of the rice cake-shaped second layer that covers the foodstuff of the first layer.

Further, in the present invention, it is preferably considered that the closed opening formed by narrowing the rice cake-shaped second layer is covered.

According to the present invention, the rice cake-like dough does not harden easily, the rice cake-like dough does not stick to the teeth during eating, and the freshness of the bean paste coated on the rice cake-like dough is maintained, which is delicious. It is possible to realize bean paste dumpling bread that has both a new texture and a new texture.

It is a schematic sectional view of the bean paste dumpling bread of this invention. (A), (b) and (c) are schematic views of another aspect of the bean paste dumpling bread of the present invention.

The bean paste bread of the present invention will be described in detail below.

The bean paste bread of the present invention is a bean paste dumpling bread having at least the following four-layer structure, and is a rice cake-shaped second layer containing a first layer of ingredients and pregelatinized starch covering the first layer of ingredients. It has a third layer of bean paste that covers the rice cake-shaped second layer, and a heat-treated layer of bread dough or donut dough as the fourth layer that covers the third layer of bean paste.

"Dango" is a type of Japanese confectionery obtained by rolling a rice cake or rice cake-shaped dough into a substantially spherical shape and molding it. It may be simply a rolled rice cake, or it may be on the surface of the rolled rice cake. It means that the rice cake is covered with red bean paste or the rice cake is wrapped with red bean paste. In particular, those that are covered with bean paste or have bean paste wrapped inside the rice cake are called bean paste dumplings.

The "pregelatinized starch" means starch that is gelatinized by absorbing water and expanding the starch granules to increase the viscosity by heating the starch containing water. Further, the rice cake-shaped second layer is cooled with the passage of time, and the pregelatinized starch contained in the rice cake-shaped second layer gradually returns to the state before cooking and becomes hard. This is referred to as "beta" or "aging" as opposed to "pregelatinization".

In the bean paste bread of the present invention, first, the ingredients of the first layer are coated with the rice cake-shaped second layer containing pregelatinized starch. That is, the food material of the first layer corresponds to the bean paste in a general rice cake containing bean paste, and the rice cake-shaped second layer containing pregelatinized starch corresponds to the rice cake covering the bean paste. In the bean paste bread of the present invention, it is also preferably considered that the ingredient of the first layer is a bean paste having fluidity.

In the first layer of foodstuffs, the term "fluidity" is liquid or gel-like and will drip or run off unless placed on a container with side walls or covered or sealed with some dough. It means a physical feature that makes you feel like you are doing it.

It is preferably considered that the first layer of the food material contains at least one of seeds, pulp, black honey and amazake.

Examples of seeds include nuts such as sesame seeds, walnuts, peanuts, and almonds. It is preferable that these nuts and the like are ground and processed into a paste. Here, the term "paste-like" is a semi-solid state that does not drip or run off even when placed on tableware that has a low water content and does not have a wall surface surrounding it like a plate. Means the physical state.

In addition, some nuts and the like can be mixed with the above-mentioned paste-processed nuts and the like bean paste in a state where the solid feeling is left without being ground, so that the texture can be changed.

As the flesh, various cooked flesh such as cut berries, pureed berries using a food mixer or the like, and jam-processed berries can be preferably used. Examples of fruits include, for example, strawberries, mangoes, apples, peaches, oranges, oysters and the like. These fruits may be used alone or in combination of two or more.

Such fruits can be processed and used as bean paste for anpan bread, for example, even when the fruit is dropped by a typhoon or the like and the surface is damaged so that it cannot be sold for raw consumption.

Examples of black honey include those obtained by dissolving brown sugar in water and boiling it to thicken it, and molasses obtained in the middle stage of refined sugar. In addition, tree-derived honey or honey such as maple syrup can also be used.

As amazake, amazake produced by mixing pregelatinized starch with rice jiuqu and keeping it warm at a temperature of about 60 ° C. for about 8 hours to saccharify and ferment the pregelatinized starch, and sake lees produced in the sake brewing process are melted in hot water. Any amazake produced by adding sugar or the like can be suitably used. In addition, the starch used as a raw material for amazake is not limited to rice, and it is also considered to use starch derived from vegetables such as carrots, pumpkins, sweet potatoes, and chestnuts and seeds. Amazake made by saccharifying and fermenting starch derived from vegetables and seeds other than rice has a rich taste derived from vegetables and seeds, so that it is possible to provide consumers with a new flavor and texture.

Vegetables used as a raw material for such amazake can be processed and used as bean paste for anpan bread, even if they cannot be shipped due to nonstandard shapes or minor scratches.

It is also preferably considered that gelatin, agar, thickening polysaccharides and the like are added to the bean paste having fluidity as the food material of the first layer to make it into a jelly. By temporarily forming the bean paste having fluidity into a jelly-like form, it is possible to facilitate the handling of the bean paste having fluidity in the manufacturing process of the bean paste dumpling bread. Further, it is also preferably considered that when the bread dough is baked or the donut dough is oiled, the jelly-like first layer of the food material is heated to return to a fluid state.

Such a first layer of foodstuff and the bean paste having fluidity as the first layer of foodstuff are covered with a rice cake-like second layer containing pregelatinized starch.

The rice cake-shaped second layer is obtained by, for example, using rice such as glutinous rice or glutinous rice as a main material, and mashing cooked rice or steamed rice. Further, the rice cake-shaped second layer may be a fertilizer obtained by adding water or hot water, sugar, starch syrup or the like to rice flour such as Shiratama-ko or Joshinko and cooking it. In the present invention, it is preferably considered that the rice cake-shaped second layer is fertilizer-seeking. As the rice flour used as a raw material for fertilization, for example, glutinous rice-derived glutinous rice flour or shiratama-ko, or glutinous rice-derived joshinko or joshinko flour is preferably used. It is also possible to use a mixed powder for fertilization or a commercially available fertilizer dough in which the above-mentioned rice flour, sugar and the like are mixed in advance. These fertilizer raw materials may be used alone or in combination of two or more. Preferably, it is considered to use a fertilizer with a high content of glutinous flour. Specifically, for example, a blending ratio of about glutinous flour: glutinous flour = 2: 1 to 4: 1 is exemplified, but this is not the case.

Further, an edible pigment such as food coloring or gardenia jasminoides pigment may be added to the rice cake-shaped second layer in advance. The bean paste bread containing the second layer of rice cakes colored with such food coloring has a vivid cross section when eating or when multiple people divide the bean paste bread, and it looks beautiful. , Expected to increase appetite.

As a method for preparing fertilizer, various known methods can be applied. For example, in the embodiment of the present invention, it is exemplified that glutinous flour, glutinous flour, white sugar, and salt are mixed, stirred with a steamer, and then lifted with a rice cake making machine to obtain fertilizer.

The method of covering (wrapping) the first food material with the rice cake-shaped second layer is not particularly limited, and examples thereof include hand-wrapping molding and a method using various automatic packing machines. The manufacturing process using an automatic bean paste machine is not limited to the case where the first layer of food is processed into a paste or the bean paste having fluidity as the first food is processed into a jelly in advance. Labor saving and automation can be achieved.

In addition, when fertilizer with a high content of glutinous flour is used as the second layer of rice cake, or when mashed rice cake is used, it is difficult to wrap the bean paste with an automatic bean paste machine. Therefore, fertilizer with a high content of glutinous flour is used. Is preferably considered.

When covering the foodstuff of the first layer with the rice cake-shaped second layer, it is considered that the rice cake-shaped second layer is narrowed to form a closed mouth. It is preferably considered that this closure is arranged vertically upwards in the bean paste dumplings. When the closed opening is arranged vertically downward and cooked, the heated first layer of food may leak out from the closed opening and be washed away.

Next, the outer surface of the rice cake-shaped second layer coated with the food material of the first layer is coated with the bean paste of the third layer.

It is preferably considered that the bean paste in the third layer is a paste-like bean paste having a higher viscosity than the food material in the first layer. The viscosity of the food material in the first layer and the viscosity of the food material in the third layer may be measured, for example, by using a measuring device such as a viscometer used in a normal food processing site or a food manufacturing process.

It is preferably considered that the bean paste of the third layer is a bean paste derived from grains or vegetables.

Examples of the bean paste of the third layer include bean pastes derived from grains such as beans such as red beans, black beans and red bean paste, and millets such as Japanese millet, millet, awa and amaranthus. When red bean paste is used as the third layer of bean paste, it may be mashed bean paste or koshian paste.

Further, as the bean paste of the third layer, for example, bean paste derived from vegetables such as sweet potato, pumpkin, and carrot is also exemplified. In addition, seed-derived bean paste such as chestnut can also be preferably used. Among them, sweet potato bean paste and chestnut bean paste are preferably used as the third layer bean paste because they have a good taste and the viscosity can be easily adjusted.

Further, in the bean paste of the third layer, for example, vegetables and fruits may not be completely made into a paste, but may be mixed in a state where a part of the original shape is retained.

These grain or vegetable-derived bean pastes may be used alone or in combination of two or more. For example, when the above-mentioned sweet potato bean paste and chestnut bean paste with a part of its original shape are mixed, the texture and taste are similar to those of kuri kinton, which is very delicious.

By coating the ingredients of the first layer and the rice cake-shaped second layer with such a third layer of bean paste, the first layer is used when cooking the heat-treated layer of bread dough or donut dough as the fourth layer, which will be described later. It is possible to suppress the escape of water from the foodstuff and the rice cake-shaped second layer, and maintain the freshness of the foodstuff of the first layer.

Further, in the bean paste bread of the present invention, it is preferably considered that the bean paste in the third layer covers at least two-thirds of the surface area of the rice cake-shaped second layer that covers the ingredients in the first layer. If the bean paste in the third layer covers at least two-thirds of the surface area of the rice cake-shaped second layer, the amount of the third bean paste is relatively small and does not cover the entire surface of the second layer on the rice cake. Even so, the bean paste bread can be produced without leaking the ingredients of the first layer. On the other hand, when the bean paste of the third layer can cover less than two-thirds of the surface area of the rice cake-shaped second layer, a part of the rice cake-shaped second layer that is not covered by the bean paste of the third layer during cooking. Therefore, there is a risk that the ingredients in the first layer will leak out and be washed away.

The method of covering the foodstuff of the first layer and the rice cake-like second layer with the bean paste of the third layer is not particularly limited, and examples thereof include hand-wrapping molding and a method using various automatic molding machines.

It is preferably considered that the bean paste of the third layer covers the closed mouth formed by narrowing the rice cake-shaped second layer. This makes it possible to reliably prevent the first food material from leaking and flowing out from the closed mouth during cooking.

Even when the entire surface of the rice cake-shaped second layer is covered with the bean paste of the third layer, it is possible to arrange the closing opening vertically upward so that the rice cake-shaped second layer covering the first food material, that is, the bean paste. It is preferably considered from the viewpoint of the stability of the dumpling.

Next, the heat-treated layer of bread dough or donut dough as the fourth layer coats the ingredients of the first layer, the rice cake-shaped second layer and the third layer of bean paste. Here, the term "heat treatment" includes baking or frying oil sardines.

As the bread dough used for the bean paste bread of the present invention, with some exceptions, any bread dough normally used for bread making can be used without particular limitation. For example, bread dough, sweet bread dough, rice flour bread dough and the like are exemplified.

The bean paste bread of the present invention can be obtained by coating the ingredients of the first layer and the bean paste of the second and third layers of rice cakes with such bread dough and baking the dough. In the bean paste bread, since the fourth layer, which is the outermost layer, is the baked bread dough, the fingers do not become sticky with oil and fat during eating, and the bean paste covered with the rice cake-like dough spills and stains the fingers. Very easy to eat without anything. Further, in the bean paste bread, when the fourth layer, which is the outermost layer, is a baked bread dough, the fertilizer application as a rice cake-like dough is suppressed to a level where there is almost no feeling of sticking to the teeth even when cooled. Moreover, the freshness of the ingredients of the first layer is maintained, and it is possible to provide the bean paste bread with a new texture to the consumer. Furthermore, in the bean paste bread, the starch during fertilization as a rice cake-like dough does not age and harden even after a few days have passed by storage at room temperature.

When donut dough is used as the heat-treated layer of the fourth layer of bread dough or donut dough, it is finished in a general donut-like style by frying in heated oil or applying oil to the surface and baking. It is possible. In this case, the fingers may be soiled by fats and oils, sugar, etc. when eating by hand, but on the other hand, the flavor and texture are extremely good as in the case of using bread dough.

Further, in the bean paste dumpling bread of the present invention, the texture of the bread dough or donut dough, the texture of the rice cake-like dough inside, and the freshness of the bean paste coated with the rice cake-like dough have a synergistic effect. It is obtained and it is possible to propose a new taste to consumers.

As the conditions for heat treatment of bread dough or donut dough, for example, baking or oiling in the range of 170 ° C. to 240 ° C. is exemplified as in ordinary bakery products. When the heat treatment temperature is within the above range, the bread dough or the donut dough can be cooked well, and the occurrence of charring can be suppressed, so that the deterioration of the taste can be suppressed. The heat treatment time can be appropriately changed according to the heat treatment temperature.

It is also considered to sprinkle flour such as wheat flour or starches such as cornstarch on the surface of the heat-treated bean paste bread. It is also considered that sesame seeds and poppy seeds are placed on the substantially central part of the surface of the baked bread to be topped, as in the case of general anpan. It is also considered to be sprinkled with powdered sugar, as in a typical an-doughnut.

The bean paste bread thus obtained is illustrated in FIG. That is, in the center of the bean paste dumpling bread 1, the food material 2 of the first layer is covered with the rice cake-shaped second layer 3 containing pregelatinized starch. Further, the rice cake-shaped second layer 3 is covered with the third layer of bean paste 4, and the third layer of bean paste 4 is covered with the heat-treated layer 5 of bread dough or donut dough as the fourth layer.

FIG. 2 is a schematic view showing another aspect of the bean paste dumpling bread 1 of the present invention. As shown in FIGS. 2 (a), 2 (b) and 2 (c), when the first layer of the food material 2 is covered with the rice cake-shaped second layer 3 in the manufacturing process of the bean paste dumpling bread 1, the rice cake-shaped second layer 3 is used. The 2nd layer 3 is narrowed to form the closing opening 3a. Then, as shown in FIG. 2A, the bean paste 4 of the third layer covers at least two-thirds of the surface area of the rice cake-shaped second layer 3, and moreover, the rice cake that covers the ingredients of the first layer. It covers the closed opening 3a of the second layer in the shape. Next, as shown in FIG. 2B, the bread dough or donut dough 5 as the fourth layer is used to coat the rice cake-shaped second layer 3 together with the third layer of bean paste 4. The bean paste dumpling bread 1 can be obtained by arranging this in the bread dough or donut dough 5 as the fourth layer so that the closing opening 3a faces vertically upward and performing baking or heat treatment such as oiling. ..

As described above, as the rice cake-shaped second layer 3, a dumpling-like food made from glutinous rice, which is a low amylose rice, and coated with the first ingredient 2 by using fertilizer with insufficient starch pregelatinization. By coating with the third layer of bean paste 4 and the bread dough or donut dough 5 as the fourth layer and heat-treating, the starch during fertilization is pregelatinized without impairing the shape of the dumpling-like food coated with fertilizer. It is thought that it will be done.

In addition, the dumpling-like food bursts by covering the bean paste as the first foodstuff with high water content and fluidity with fertilizer as the second layer of rice cake, and further wrapping it with the bean paste 4 of the third layer. It is considered that the pregelatinization of fertilizer is promoted by the water derived from the bean paste, which has fluidity, and the heating of the bread dough or the donut dough 5 at the time of baking.

Therefore, the rice cake-like dough does not harden easily, and the rice cake-like dough does not stick to the teeth during eating, and the freshness of the bean paste coated on the rice cake-like dough is maintained, resulting in a delicious taste and a new texture. A bean paste dumpling bread that combines the above is realized.

Examples of the production of the bean paste bread of the present invention are shown below, but the bean paste bread having the four-layer structure of the present invention is not limited to the examples.

(Example)
20 g of reduced starch syrup, 10 g of edible oil, and 300 g of water are mixed, poured into a steamer and heated to 97 ° C. After being put into a machine and stirred, the mixture was cooled to 70 ° C. and lifted with a rice cake making machine to obtain a fertilizer dough.

As the first layer of bean paste, starch that has been pregelatinized by cooking rice into porridge is heated by saccharification and fermentation of amazake using rice jiuqu, processed starch is added to adjust the viscosity, and then cooled to room temperature. Then, it was cooled in a refrigerator to obtain amazake starch. About 8 g of the obtained amazake bean paste was coated with the above fertilizer dough using a bean paste machine to produce amazake dumplings having a diameter of 4 cm, a height of 2.5 cm, and a weight of 25 g.

Next, the amazake dumplings were coated with 10 g of red bean paste, and further coated and molded with 35 g of sweet bread dough. These were arranged at intervals on a top plate on which a cooking sheet was laid, and baked in an oven heated to 180 to 190 ° C. for 9 to 10 minutes to obtain a bean paste bread having a four-layer structure.

(Comparison example)
As a comparative example, a bean paste bread having a three-layer structure was obtained in the same manner as in the examples except that the surface of the amazake dumpling was not coated with red bean paste.

(Sensory evaluation of bean paste dumpling bread)
The male and female monitors were asked to sample the bean paste dumpling breads of Examples and Comparative Examples, and the texture and taste of the bean paste dumpling breads were evaluated according to the following criteria.

As a monitor, 5 males and 5 females in their 30s, 5 males in their 40s, 5 females, 5 males in their 50s, and 5 females were asked to sample a total of 30 people. The texture and taste of the dumpling bread were evaluated.

[Evaluation of hardness of rice cake-shaped dough]
A: More than 8 out of 10 monitors of each generation evaluated that the fertilization was crisp and there was no sensation of sticking to the teeth.
B: Of the 10 monitors of each generation, 5 to 7 evaluated that the fertilization was crisp and there was no sensation of sticking to the teeth.
C: Of the 10 monitors of each generation, 4 or less evaluated that the fertilization was crisp and there was no sensation of sticking to the teeth.

[Evaluation of crispness of fertilizer]
A: The crispness of the fertilizer was good, and there was no sensation of sticking to the teeth.
B: The crispness of the fertilizer was good, and there was almost no sensation of sticking to the teeth.
C: The crispness of the fertilizer was not good, and there was a feeling of sticking to the teeth.

[Evaluation of the freshness of bean paste]
A: More than 8 out of 10 monitors of each generation evaluated that the bean paste covered with fertilizer was fresh and delicious.
B: 5 to 7 out of 10 monitors of each generation evaluated that the bean paste covered with fertilizer was fresh and delicious.
C: Less than 4 out of 10 monitors of each generation evaluated that the bean paste covered with fertilizer was fresh and delicious.

The results are shown in Table 1.

As shown in Table 1, for the bean paste bread having the four-layer structure of the example, more than 8 out of 10 monitors of each generation did not easily harden the rice cake-like dough, and fertilizer was applied to the teeth at the time of tasting. It was evaluated as delicious because it did not stick and the freshness of the bean paste covered with fertilizer was maintained.

However, among the 10 monitors of each generation, it was evaluated that the rice cake-shaped dough did not harden easily and that the fertilizer did not stick to the teeth during the tasting of the bean paste dumpling bread having the three-layer structure of the comparative example. There were less than 4 people.

1 Bean paste bread 2 1st layer ingredients 3 Mochi-shaped 2nd layer 3a Closed mouth 4 3rd layer bean paste 5 Heat-treated layer of bread dough or donut dough

Claims (4)

At least (1) the first layer of the foodstuff (2) the rice cake-like second layer containing the pregelatinized starch that coats the first layer of the foodstuff (3) the third layer that covers the rice cake-like second layer. Bean paste (4) A bean paste dumpling bread having a four-layer structure of bread dough as a fourth layer or a heat-treated layer of donut dough that covers the third layer of bean paste.
The first layer of ingredients is bean paste made of amazake.
The rice cake-shaped second layer is fertilizer,
The bean paste in the third layer is red bean paste,
A bean paste dumpling bread characterized in that the bread dough of the fourth layer is either a bread dough or a sweet bread dough. The claim is characterized in that the food material of the first layer is a bean paste having fluidity, and the bean paste of the third layer is a paste-like bean paste having a higher viscosity than the food material of the first layer. The bean paste bread described in 1. The bean paste according to claim 1 or 2, wherein the bean paste of the third layer covers at least two-thirds of the surface area of the rice cake-shaped second layer that covers the foodstuff of the first layer. Bread. The bean paste bread according to claim 3 , wherein the bean paste of the third layer covers a closed mouth formed by narrowing the second layer of the rice cake shape.

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