JPH0156741B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention provides α-L as part or all of the sweetener.
- By using aspartyl-L-phenylalanine methyl ester (“aspartame”), it is low in calories, has a refreshing and elegant sweetness, improves workability in making bean paste, and has good physical properties and appearance. This article relates to a method for producing sugar-free or reduced-sugar bean paste. Anji is considered to be the main ingredient essential to Japanese sweets.
Furthermore, it is important as a raw material for Western sweets and breads, and the commercial value of these Japanese sweets, Western sweets, and breads,
In other words, it is an important factor that determines taste.
Therefore, in order to produce high-quality Japanese confectionery, Western confectionery, and bread, the quality of the bean paste has a major influence.The factors that influence the quality of the bean paste include the raw materials, beans, fresh bean paste, and dried bean paste. In addition to the quality of the bean paste, there is also the quality of the sweetener and the process control of turning these raw materials into the bean paste. Particularly in recent years, consumers' demands for sweetness are toward low sweetness and bland flavor. There has been a shift towards a so-called ``movement away from sweetness'' and a ``softening of sweetness,'' while there is also a growing trend to reduce the heavy use and excessive intake of sugar as a means of reducing calories, dieting, and preventing diabetes. These changes in taste and the awareness of being healthy are also raising questions about sugar and its substitutes, which are used in the fillings of Japanese sweets, Western sweets, bread, etc. On the other hand, in addition to its sweetening function, sugar also has physical properties such as imparting shape retention to confectionery, giving it a unique texture, and melting in the mouth.
It also plays a large role in appearance, such as color and gloss. However, in terms of physical properties and appearance, the influence of sugar, which is a commonly used sweetener for filling, is that while it greatly contributes to preservation properties and luster, when used extensively, it becomes viscous and affects the texture. Loss, furthermore,
There are also disadvantages such as unfavorable effects on appearance and flavor, such as sugar burn, and poor wrapping workability. In particular, as the mechanization of confectionery and bread making progresses, there is a demand for bean paste with good mechanical suitability, and improving the physical properties of bean paste has become an important issue. In response to the above-mentioned trend toward softer sweetness, lower sugar, and lower calorie content, attempts are being made to reduce the sugar content and replace it with low-sweetness carbohydrates and low-calorie sweeteners. It cannot be denied that there is a great need for a sugar substitute sweetener that is comprehensively satisfactory in terms of sweetness quality, physical properties, workability, etc. As a result of intensive study on the various problems of bean paste using sugar as described above, the present inventors found that
α-L- as part or all of the sweetener used in the filling
It was discovered that the use of aspartyl-L-phenylalanine methyl ester could solve the problems in terms of sweetness and physical properties.Furthermore, various studies were conducted to improve the physical properties, and the present invention was developed. It is completed. That is, the present invention provides for the production of bean paste using raw bean paste, dried bean paste, beans and other starchy bean paste materials, and sugar as the main raw material, in which (1) α-L-aspartyl-L is used as all or part of the sugar. - Phenylalanine methyl ester, or (2) starch, modified starch,
one or more selected from sugar, sugar alcohol, starch hydrolyzate, and cyclic starch hydrolyzate, and α-L
-A method for producing sugar-free or reduced-sugar bean paste, characterized by using aspatyl-L-phenylalanine methyl ester. As the bean paste material of the present invention, in addition to raw bean paste and dried bean paste made from beans, chestnuts, potatoes, and other starchy raw materials can be used. The target beans include azuki beans, green beans, peas, fava beans, large beans, and all other beans that can be used for making bean paste. Depending on the situation, one type or two or more types may be selected and used. Chestnut bean paste and potato bean paste made from chestnuts and potatoes also fall under this category. Raw bean paste is obtained by carefully selecting, washing, and steaming raw beans, then grinding and sieving the beans, exposing them to water, and dehydrating them. Dried bean paste refers to dried raw bean paste, such as bleached bean paste, but there are no particular limitations on the manufacturing conditions, manufacturing method, etc. In addition, in the case of so-called tsubu-an, the raw material beans are washed and steamed and then made into a bean paste.For chestnut bean paste, sweet potato paste, etc., raw materials such as chestnuts, sweet potatoes, etc. are washed, steamed, and made into a bean paste. You can use the prepared one. Furthermore, as part of these bean paste materials, starchy raw materials other than the above-mentioned raw materials, natural thickening agents, organic acids, natural pigments, etc. may be used as long as it is permissible in terms of the quality of the desired bean paste. It goes without saying that it is possible. As part or all of the sugar added to the above-mentioned filling material, α-L-aspartyl-L-phenylalanine methyl ester (“aspartame”) may be used alone or together with sugar such as starch, modified starch, or maltose. , sugar alcohols such as sorbitol, starch hydrolysates, and reduced starch hydrolysates. It is possible to make all the sugar into "aspartame", but the yield will be low and the physical properties will be poor.
Plasticity decreases and gloss does not appear, so some of the sugar is replaced with aspartame, or all or part of the sugar is mixed with aspartame and starch, modified starch, sugar, sugar alcohol, starch hydrolyzate, and reduced starch hydrolyzate. It is preferable to use one or more selected among these as a substitute. In other words, aspartame has a refreshing and refined sweetness, so it can be used as a sweetener in place of sugar. However, as the sweetness is about 200 times that of sugar, it cannot be obtained by using sugar. Therefore, the above starch, It is effective to use modified starch, sugar, sugar alcohol, starch hydrolyzate, and reduced starch hydrolyzate in combination: (1) aspartame and sugar, (2) aspartame and starch, modified starch, sugar, sugar alcohol, starch One or more selected from hydrolysates and reduced starch hydrolysates, or (3) aspartame and sugar, as well as starch, modified starch, sugar, sugar alcohol, starch hydrolysates, and reduced starch hydrolysates. By replacing one or more selected types of sugar with conventional sugar, we can achieve an effect that goes beyond simply substituting part or all of the sweetness with aspartame, which is the problem with conventional bean paste. In addition, it has the unique effect of improving or freely controlling physical properties such as bean-forming workability, stickiness, hardening, surface dryness, sugar burn, appearance, and bean-wrapping workability during processing. be able to. As the starch used in combination with aspartame or aspartame and sugar, potato starch, corn starch, waxy corn starch, rice starch, arrowroot starch, and others can be used, as well as modified starches, starch hydrolysates, reduced starch hydrolysates, etc. Although the type does not matter, it is preferably selected from processed starch, starch hydrolyzate, or reduced starch hydrolyzate with a swelling degree of 3.0 to 6.0 obtained by heating, gelatinizing, cooling, drying, and pulverizing starch. One or more of the above and aspartame are used together. The above-mentioned modified starch is a modified starch whose amylose moiety has been hardly bonded in the molecule through the steps of gelatinization and beta-ization, and if it has a swelling degree of 3.0 to 6.0, it is It is possible to obtain the desired effect of the invention, and the amount of water added, temperature conditions during gelatinization, time, equipment used, cooling conditions, drying conditions,
Grinding conditions etc. can be selected as appropriate. As a specific example, it can be conveniently produced by gelatinizing starch that has been moistened with water, followed by cooling and partially crystallizing, followed by drying and pulverizing. That is, the moisture content of the moisture-adjusted starch in the first step varies slightly depending on the ease of operation in the next step and the quality of the final processed starch, but it is usually 30 to 60% by weight, more preferably 40 to 55%. The hydrated starch is kneaded using a speed kneader, paddle mixer, ribbon mixer, or the like. The humidity-controlled starch obtained in this way is then
Gelatinization is carried out by heating at 70 to 150°C, preferably 80 to 120°C, but there are no particular limitations on the gelatinization method, and means such as heating and extrusion using a steamer, extruder, etc. may be used. can. However, it has been found that vigorously kneading the gelatinized starch during this gelatinization step and in the following steps affects the degree of swelling of the processed starch, which in turn reduces its properties, which is not preferable. Therefore, heat gelatinization is carried out using an extruder, especially an extruder with a low screw compression ratio (preferably 1:1 to 1.2:1), and by continuous extrusion at low pressure (below 100 kg/cm ² ). It is advantageous in terms of quality and process control to gelatinize. The gelatinized starch thus obtained is then cooled by air cooling, water cooling, refrigeration, freezing, or the like to crystallize a portion of the gelatinized starch. In this cooling step, the gelatinized starch is cooled to a quality of 20° C. or below, preferably 10° C. or below, and held at a low temperature for an appropriate period of time in order to crystallize a portion of the gelatinized starch and obtain a starch having the above-mentioned degree of swelling. The holding time is correlated with the cooling temperature and is not constant, but for example, at 15℃, it is about 2 hours, 5 hours.
At ℃ it takes about 30 minutes. The dough thus obtained is then dried and powdered. To improve drying efficiency, the dough is coarsely crushed and dried to a moisture content of about 6 to 15%, for example, fluidized drying. The drying temperature, especially the temperature at the initial stage of drying when the moisture content is high, affects the degree of swelling of the final product.
Hereinafter, it is important to dry preferably at 60°C or lower. The raw material processed starch powder of the present invention can be obtained by pulverizing the dried material obtained as described above to an appropriate particle size, for example, about 60 to 300 mesh. <Swelling degree measurement method> Add 50 ml to 1 g of starch sample that has passed through 150 meshes and disperse. After stirring and shaking in a constant temperature bath at 30°C for 30 minutes, centrifuge (3000 rpm, 10 minutes) to separate the gel layer and supernatant layer. Divide into Next, the weight of the gel layer is measured, and this is designated as a. Next, the gel layer was dried (105
℃, 4 hours) Measure the weight and mark it as b. The degree of swelling is expressed as a/b. The origin of the processed starch powder used in the present invention does not matter; for example, raw starch, such as underground starch such as potato, sweet potato, and tapioca, and above-ground starch such as wheat, corn, and rice, as well as physical and chemical It may be subjected to chemical or biological treatment, or it may be one kind or a mixture of two or more thereof. However, it is economically advantageous to use starch powder processed from raw starch, since it can be sufficiently effective. The amount of aspartame added is determined by the desired physical properties of the bean paste and sweetness intensity, but preferably,
Substitute or add 50% or more of the sweetness of sugar with aspartame, or in the case of 100% substitution, use the above-mentioned processed starch, starch hydrolyzate, reduced starch hydrolyzate, etc. as a bulking and physical property improver. It is desirable to add an amount that can complement the volume and physical properties of sugar, specifically, about 10 to 100% of the amount of sugar. However, in this case, if the amount of starch and processed starch exceeds 10% of the amount of sugar, it may have a negative effect on flavor and physical properties, so the amount should be less than this, and sugar and starch hydrolysis It is desirable to supplement the deficiency with starch or reduced starch hydrolyzate. The bean paste may be produced by a conventional method, but preferably by the following method. That is, the bean paste raw materials excluding aspartame are mixed, heated, and kneaded, and immediately before kneading, aspartame is added and mixed. Alternatively, aspartame is coated in advance with a protein such as prolamin, solid fat, or a combination of solid fat and polysaccharide, emulsifier, etc., and then prepared as a refried fat according to a conventional method. Good too. In these methods, aspartame can stably maintain its sweetening effect even when heated. Furthermore, products using aspartame coated with protein, solid fat, etc. do not require consideration of loss of sweetness during heating during secondary processing or during cooking and heating after storage as a product. It has the advantage of Furthermore, rather than using the raw powder itself, it is better to use aspartame that has been dispersed or granulated with other fillers, etc., so that aspartame and other ingredients for filling can be mixed more smoothly. It is preferable to do so. In this case, a specific example is a method of using sugar, modified starch, starch hydrolyzate, reduced starch hydrolyzate, maltose, etc. as a bulking agent and granulating it with a small amount of water as a binder.
It is mentioned as one of the Apart from the above-mentioned kneaded bean paste, one aspect of the present invention includes instant soup powder or kaichu soup powder and instant bean paste. In this case, the filling material used is dried bean paste or other dry starchy bean material. These dried bean pastes or other dried starch bean paste materials may be added as a sweetener.
Aspartame may be used alone or
Sugar, the above-mentioned starch hydrolyzate, etc., or if necessary, a natural thickening agent, gelatin, etc. may be used in combination.
The method of manufacturing instant soup powder and instant bean paste may be according to the conventional method.
For example, dry bean paste materials, aspartame and sugar,
A solid or granular product is prepared by adding a small amount of water or the like to a starch hydrolyzate as a binder.
A method of storing it in a bag or the like is preferable. The sugar-free or reduced sugar bean paste of the present invention can be used for mochi sweets, steamed sweets,
It can be used for manju, yokan, baked sweets, fresh sweets such as monaka, semi-fresh sweets, bread, and other sweets and breads using all kinds of bean paste, and is characterized by a refreshing, high-quality, and elegant sweetness. It is low in calories and effective for dental health, diabetes, and other diets, and can shorten the kneading time when producing bean paste, eliminating the problems of stickiness, hardening, dryness, and sugar burn when using sugar. This is a unique and unique product that has few disadvantages in filling, is comparable in terms of texture and appearance after finishing, and is comparable to traditional sugar-based fillings, and is suitable for wrapping and other secondary processing. It has excellent effects. The present invention will be further explained below with reference to Examples. Example 1 Adzuki beans are carefully selected, washed and steamed, and then made into bean paste.
Next, the mixture was sieved, exposed to water, and dehydrated to prepare raw bean paste. "High Soft" (Ajinomoto Co., Inc.) β-modified starch,
Swelling degree 4.0) 24g "Glister" (Matsuya Chemical Industry Co., Ltd.)
starch hydrolyzate) 216g, salt 0.48g and water
350g was placed in a flat pot and heated to about 100°C while stirring. 300g of the above-mentioned raw bean paste was added thereto, and the mixture was kneaded to a finished weight of 680g. The time required for training was approximately 10 minutes. After kneading, when the temperature of the kneaded bean paste is below 80℃, add 1.2 g of aspartame (manufactured by Ajinomoto Co., Inc.).
was added and thoroughly stirred and mixed to obtain sugar-free bean paste. The obtained sugar-free bean paste had a refreshing sweet taste and a smooth texture, and its appearance was almost the same as the sweetened bean paste prepared as described below. (Preparation of sweetened bean paste) Put 240g of sugar, 0.4g of food temperature and 350g of water into a flat pot, heat, bring to a boil, then add 300g of the same raw bean paste used for the unsweetened bean paste and knead for about 20 minutes. 680
g of sweetened bean paste was obtained. The moisture content of the resulting sweetened bean paste is 45%.
The temperature was 46 degrees Brix. A sensory evaluation was conducted by 20 taste panels using the two types of sugar-free and sweetened bean pastes mentioned above. For items 1 to 6, the evaluation is: good +2, somewhat good +1,
Item 7 was evaluated using a 10-point scoring system using a 5-point scoring system of 0 for normal, -1 for somewhat poor, and -2 for poor. The results are shown in Table 1.

【table】

[Table] In other words, the sugar-free bean paste of the present invention was superior to the sweetened bean paste not only in the non-sugar effect but also in sweetness, flavor, and melting in the mouth. In addition, the time required for kneading, in the case of sugar-free bean paste,
It was about 1/4 of the amount of Kanto-an. Example 2 The unsweetened bean paste and the sweetened bean paste obtained in Example 1 were each sealed in a glass container and stored in a 5°C refrigerator. In this case, syneresis and sensory changes over time were as shown in Table 2.

[Table] Sensory evaluation: Evaluated using the 5-step method of Example 1 (number of panels N = 20)
That is, the sugar-free bean paste of the present invention did not lose its desirable sweet taste even after storage, and had little syneresis. Example 3 173 g of water was added to 127 g of powdered bean paste and aged for 10 minutes to prepare raw bean paste. "High soft" for this raw bean paste
24g, "SE 100" (manufactured by Matsutani Chemical Co., Ltd., reduced starch hydrolyzate) 154g, food temperature 0.48g, add 202g of water and cook over low heat until the finished weight is 680g.
g. Just before kneading, add 1.2g of aspartame,
The mixture was thoroughly stirred and mixed to obtain sugar-free bean paste. The obtained sugar-free bean paste had a refreshing sweet taste and smooth texture similar to the sugar-free bean paste obtained in Example 1, and its appearance was almost the same as that of the sweetened bean paste. Furthermore, when using this sugar-free bean paste to prepare mizuyokan, renkiri, and kudzuzakura in accordance with conventional methods, the products were evaluated as having a refreshing and elegant sweetness compared to conventional products using sweetened bean paste. It was done. Example 4 Put 240g of sugar, 0.48g of salt, and 350g of water into a flat pot, heat it to a boil, then add 300g of raw bean paste.
After kneading for 33 minutes, a sweetened bean paste weighing 680 g was obtained. The moisture content of the resulting sweetened bean paste was 46%, and the sugar concentration was 35.3%. Add 0.3g of aspartame to this sweetened bean paste,
The mixture was thoroughly stirred and mixed to obtain a kneaded paste with a sugar concentration of 44%. On the other hand, for the control group in which aspartame was not added, the finished weight of the product was 540 g, and the product was cooked so that the sugar concentration was 44%. The moisture content in this case was 33.4%. The above two types of kneaded bean paste were stored in a refrigerator at 5°C, and their physical properties were determined.
Changes in syneresis and sensory evaluation over time were investigated. The results are shown in Table 3.

【table】

[Table] (Note) Hardness: Compressive strength measured by rheometer
〓Same as Example 2 Sensory evaluation〓 (N=15)
In other words, the aspartame-added bean paste of the present invention, which has the same degree of sweetness, can maintain soft physical properties compared to the control, and the quality of sweetness is also better than that of the control. It was more refreshing than the ward and was preferred. Example 5 6.0 g of oil-coated aspartame or 0.5 g of prolamin is prepared by uniformly mixing Example 1 with 40% carnauba wax (melting point 82-85°C), 20% waxy corn starch, 20% sorbitan fatty acid ester, and 20% aspartame. Using 1.2 g of aspartame coated with g, the other raw material formulations were the same as in Example 1, "Hi-Soft", "SE 100", food temperature, water and the above aspartame-containing compositions were 6.0 and 1.2 g, respectively. was placed in a flat pot and heated to approximately 90°C while stirring. Next, 300 g of raw bean paste was put into a flat pot and kneaded for about 10 minutes to obtain 680 g of sugar-free bean paste. The two types of sugar-free bean pastes obtained had a refreshing sweet taste, a smooth texture, and a good appearance. Example 6 A powdered bean mixture prepared by mixing 100g of powdered bean paste, 0.75g of aspartame, and 130g of starch hydrolyzate was molded using a small amount of water as a binder to prepare a solid instant soup. As a control, we prepared an instant soup stock mixture consisting of 100g of powdered bean paste and 150g of sugar, poured each of the above two types of instant soup with 750ml of boiling water, mixed and stirred, and evaluated by 10 taste panels. The product of the present invention was significantly preferred over the control.

Claims (1)

[Scope of Claims] 1. In the production of bean paste whose main ingredients are raw bean paste, dried bean paste, beans and other starchy materials, and sugar, starch, processed starch, starch hydrolyzate, and reduced starch may be used as part or all of the sugar. A method for producing sugar-free or reduced-sugar bean paste, characterized in that one or more selected from hydrolysates and α-L-aspartyl-L-phenylalanine methyl ester are used. 2 The above raw materials excluding α-L-aspartyl-L-phenylalanine methyl ester are mixed, heated and kneaded, and then α-L-aspartyl-L-phenylalanine methyl ester is added and mixed. A sugar-free or sugar-reduced manufacturing method according to claim 1.