JPH01160453A - Preparation of marzipan-like composition - Google Patents

Abstract

PURPOSE:To obtain the subject composition having excellent tackiness and integrity without using almond, by immersing skinned soybeans from which embryo bud is removed in hot water, cooling, dehydrating, drying, adding sugar and fats and oils, etc., mixing, crushing, sterilizing and cooling. CONSTITUTION:Skinned soybeans from which embryo bud is removed are immersed in hot water, cooled, dehydrated or dried. Then, the soybeans are blended with sugar and fats and oils, further liquid sugar as necessary, and properly mixed, crushed, sterilized and cooled to afford the aimed composition. Furthermore, the mixing ratio of the soybeans and sugar is 1:2-3:1 and the blending ratio of the fats and oils is preferably 4-20wt.% based on the total amount of the composition. Besides, liquid oil is preferable as the oils and fats.

Description

Detailed Description of the Invention (Industrial Technical Field) The present invention relates to a method for producing a marzipan-like composition, and more particularly, to a method for producing a marzipan-like composition with excellent adhesiveness and binding properties using soybeans as a main raw material. .

(Prior Art) Marzipan is a processed product of almonds and sugar, and the heat-treated marzipan is generally called marzipan, and the raw marzipan that is not heat-treated is called Roman marzipan. Such marzipans have conventionally been generally produced by the following method.

That is, the former marzipan is made by heating sugar and water and boiling it until the temperature of the syrup reaches 1) 5°C to 120'C, and then first drying one-third of this boiled syrup (approximately 30 degrees Baumé). Add to the almonds and mix everything together until the syrup turns white (when it starts to harden, add 1/3 of the syrup again)
Add quantity. Adding all the syrup at once will slow down crystallization and make the crystals larger, which is undesirable.
Add the syrup in several portions to speed up crystallization and to keep the crystals small and fine. When the mixture turns white, add the remaining syrup and continue stirring until the syrup crystallizes and becomes white and crumbly. When the whole thing becomes hard, break it into small pieces, transfer it to a marble table and leave it until it reaches room temperature. Next, the nuts are crushed finely using a crusher (broiuse), but in order to prevent the oil from coming out of the nuts, they are not finely crushed all at once. Tighten it gradually and apply it about 4 times. Once it becomes a powder, add a small amount of syrup and flavorings if necessary and mix. Once the syrup is incorporated, run it through the grinder twice again until it's as hard as an earlobe.

The dough made in this way is used for making confectionery, cake decorations, etc.

On the other hand, the latter Romajipan is made by adding sugar to dried almonds, mixing them well, crushing them coarsely, and then crushing them in a grinder.
As mentioned above, it is applied about 3 to 4 times until it becomes powdery to some extent. When it becomes powdery, add a small amount of beaten egg white and mix well, then add the remaining egg white and mix until it becomes moist. This is then passed through a peel grinder until it is all mixed well and has the consistency of an earlobe. The dough made in this way is squeezed out or added to cake or biscuit dough and baked.

Marzipan or Roman marzipan (hereinafter referred to as marzipan) produced as described above has excellent adhesiveness or binding properties, and therefore is easy to work with and has good workability.

Almonds, which are the main raw material for marzipan, are a natural product, so the yield is not constant due to climate changes, and they are expensive. Sometimes nuts etc. are used as an alternative. All of these nuts have physical properties very similar to almonds, so marzipan can be produced in the same way as almonds, but these nuts are also natural products and are expensive. In some respects, they are not much different from almonds.

Under the above circumstances, the present inventors created marzipan by using soybeans, which are cheaper and easier to obtain than nuts such as almonds and which have been popular in Japan since ancient times, instead of almonds. When we tried to manufacture a similar composition, it became a foil-like brittle structure and could not be obtained with binding properties, and when water was added to the extent that it had binding properties, it became too soft and sticky to the hands, making it difficult to work with. I learned that it has the disadvantage that it makes my sexuality worse.

(Problem to be solved and means for solving the problem) In view of the above points, the present inventors have conducted intensive research and found that the above-mentioned drawbacks can be solved by adding sugar and fats and oils after specific processing of soybeans. Based on this knowledge, we have completed the present invention.

That is, the present invention involves soaking dehulled and degerminated soybeans in hot water, cooling them, dehydrating or drying them, adding sugar, oil and fat if necessary, and adding liquid sugar to the soybeans, mixing, crushing, sterilizing, and cooling as appropriate. 1. A method for producing a marzipan-like composition.

The present invention will be explained in detail below.

First, the raw material beans, soybeans, are dehulled and degerminated.

Such dehulling and degerming treatment can be carried out by conventionally known methods (for example, soybeans are heated and dried at 60 to 80°C, then treated with a grinder, and the skin and germ are removed by elutriation using wind power). Can be removed.

The soybeans thus dehulled and degerminated are soaked in hot water. The temperature of the hot water may be about 95° C. or higher, but boiling water is particularly preferable, and in the case of boiling water, the immersion time may be about 10 minutes. Such hot water treatment removes the bean odor of soybeans, relaxes the tissue, and deactivates trypsin inhibitors.

Next, the soybeans treated with hot water are cooled. For example, cooling is 1
What is necessary is just to immerse it in cold water of 0-20 degreeC for 1-2 minutes.

Next, the cooled soybeans are dehydrated or dried. Dehydration may be carried out using a centrifuge, for example, or a continuous or batch oven roaster at 150°C, 150°C, etc.
You can roast it for ~30 minutes and dry it until the moisture on the surface disappears.

Thus, the soybean obtained by processing as described above is mixed with sugar and fat and oil and coarsely crushed. The mixing ratio of sugar is preferably soybean to sugar ratio of 1:2 to 3:1.
If the amount of sugar deviates from the above ratio and is too large, the sweetness will be too strong and the tissue will not have cohesive properties. On the other hand, if the amount is too low, a soybean odor will be felt, the storage stability will be deteriorated, and the mixture will become sticky like bean paste.

In addition, fats and oils are added to give the product binding properties and adhesion as well as to improve storage stability, but the appropriate mixing ratio of fats and oils is 4 to 20% based on the total amount of the composition, and if it is less than the lower limit, It has a dry texture like bean paste. Moreover, if the upper limit is exceeded, oil will come out on the surface and the dough will become sag, which is not preferable. Fats and oils have a melting point of 25
℃ or less, but it is particularly preferable to use a liquid oil that is liquid at room temperature because the product hardness changes little due to changes in temperature and over time. Incidentally, when increasing the shelf life of the product or desiring relatively hard physical properties, an oil or fat having a melting point of 25° C. or higher can also be used.

According to the present invention, when mixing the sugar and fats and oils, liquid sugars such as isomerized liquid sugar, inverted liquid sugar, and sugar alcohols, especially sugar alcohols, and especially sugar alcohols with a sugar concentration of 60% or more are added. 5 to 25% of sorbitol to the total amount of marzipan-like composition
It is preferable to use % together. Use of such liquid sugar is effective in improving the binding strength and adhesive strength of the product.

In addition, in the present invention, various emulsifiers such as lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerol fatty acid ester are used in order to suppress the oil separation phenomenon that tends to occur during the manufacturing process. , polyglycerol condensed lysyl inate, etc. are preferably used, and among them, lecithin is particularly effective.

To coarsely crush the above mixture, it is sufficient to use any conventionally known appropriate equipment or equipment, such as a slicer, chopper, mixer, or Stephan cutter. Crush coarsely into pieces (about 5 cranes).

Then, the crushed material is rolled (for example, 25%/35
After pulverizing the product, it is sterilized by heating, for example, in a kettle, cooled, packaged, and stored in a refrigerator.

In the above process, the timing of mixing the fats and oils or liquid sugar does not necessarily have to be before rolling, but may be during processing in a courier or the like. Further, the same treatments as the above-mentioned mixing, coarse crushing, crushing by rolling, sterilization, and cooling may be carried out using only a single instrument or device, for example, a Stephan cutter.

The marzipan-like composition of the present invention has a mild flavor with almost no bean odor characteristic of soybeans, and by adding flavorants or colorants as appropriate, products with various flavors and colors can be obtained. According to the invention, in particular by using apricot kernel powder as flavoring agent,
A product with a bitter almond flavor is obtained. In conventional marzipan, water is added to prevent oil from coming out on the surface, but in the marzipan-like composition of the present invention, on the contrary, oil is added to give the product binding properties and stickiness. It is a characteristic. Such marzipan-like compositions are
It is used for kneading dough for Western confectionery, baked confectionery, bread, etc., as a filling material for leftover baked goods, and is also used for decorative purposes by shaping it into various shapes and shapes.
The hardness suitable for molding changes depending on the ratio of soybeans and sugar mentioned above. For example, if the ratio is 1 = 2, the rheometer value (
glo, 785cd) is 400~1)00°20 at 5℃
It is about 300-800 at ℃, and conversely when the ratio is 3=1, it is 250-500 at 5℃. 180-40 at 20℃
It has a hardness of about 0, and can be molded in any case.

In addition, when using the marzipan-like composition of the present invention, marzipans produced using other nuts as main ingredients such as almonds, hazelnuts, o nuts, and chestnuts, or similarly treated legumes other than soybeans may be used in combination. .

(Examples) Below, Examples and Comparative Examples will be illustrated to further clarify the effects of the present invention, but it goes without saying that these are merely illustrative and the spirit of the present invention is not limited by such illustrative examples. stomach.

The formulations of Examples and Comparative Examples are summarized in Table 1. Note that the blending ratios shown below are parts by weight, and % means a weight basis, which means the mixing ratio of the added oil.

Production method Dehulled and degerminated soybeans were immersed in boiling water for 10 minutes, then in cold water at about 10°C for 1 minute, and then dehydrated using a centrifuge until a predetermined amount of water was added. Mix granulated sugar with this dehydrated soybean and use a silent cutter to
After coarsely crushing into ~5 square pieces, it is rolled, mixed with a predetermined amount of salad oil and a small amount of lecithin in a cutter, and in some cases, sorbitol is further added and mixed.
The mixture was sterilized by heating to 0.degree. C., and in some cases, apricot kernel powder was added as a flavoring agent, followed by stirring and cooling to obtain a marzipan-like composition.

(Left below), Table-1 Continuation of Table-1 Continuation of Table-1 *As a result of the Niapricot Kernel Powder, the mixing ratio of soybeans and sugar was set to 2:1,
When the water absorption amount of soybeans is set to 90 or 150 parts, and the mixing ratio of oil and fat to the entire composition is around 3%, the dough will be held together, but it will be a little brittle (Experiment No. 1.5)
). In addition, when the ratio of oil and fat is around 20%, oil tends to ooze out on the surface of the dough, but the dough remains solid (Experiment No. 4.8), and this tendency is the same when liquid sugar is mixed (Experiment No. 4.8). No. 14.17). On the other hand, when the mixing ratio of oil and fat to the entire composition is 4 to 16%, the dough condition is extremely good (Experiment No. 2.3.6.7.
18) The same is true when liquid sugar is mixed (Experiment No. 12, 13, 15゜16), and even when the ratio of soybean to sugar mixture is 2:1゜5 to 1:2. Similarly good results were obtained (Experiment No. 9.10.1
)). In particular, the dough mixed with liquid sugar had more viscoelasticity and better workability, and the dough with apricot kernel powder added as a flavoring agent had a flavor very similar to the original marzipan. In contrast to the above results, when oil was not mixed, the dough was brittle and had the same foil-like appearance as in the past, and workability was extremely poor (Experiment N).

, 19.20). In addition, in the above example, experiment N001
-18 are examples, and 19-20 are comparative examples.

(Effects) As described above, according to the present invention, marzipan, which has conventionally been produced using almonds, which are expensive and whose yield is unstable, can be made to resemble marzipan by using soybeans that have undergone a specific treatment. This made it possible to produce marzipan-like compositions.

Claims (6)

[Claims] (1) Soak the dehulled and degerminated soybeans in hot water, cool them, dehydrate or dry them, add sugar, oil and fat if necessary, and liquid sugar, mix, crush, sterilize, and cool as appropriate. A method for producing a marzipan-like composition, characterized by: (2) The mixing ratio of sugar is 1 in the ratio of soybeans to sugar.
The method according to claim (1), wherein the ratio is 2 to 3:1. (3) The mixing ratio of oil and fat is 4 to 20% of the total amount of the composition.
Claims (1) or (2), which are % by weight.
The method described in section. (4) The method according to any one of claims (1) to (3), wherein the fat or oil is a liquid oil with a melting point of 25° C. or lower, preferably in a liquid state at room temperature. (5) The method according to any one of claims (1) to (4), wherein apricot kernel powder is used as the flavoring material. (6) The mixing, pulverizing, sterilizing, and cooling processes are carried out using only a Stefan cutter,
The method described in section 1).