JPH0378975B2 - - Google Patents
Info
- Publication number
- JPH0378975B2 JPH0378975B2 JP59164668A JP16466884A JPH0378975B2 JP H0378975 B2 JPH0378975 B2 JP H0378975B2 JP 59164668 A JP59164668 A JP 59164668A JP 16466884 A JP16466884 A JP 16466884A JP H0378975 B2 JPH0378975 B2 JP H0378975B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- rice
- vinegar
- candy
- brown sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 229920002472 Starch Polymers 0.000 claims description 23
- 235000019698 starch Nutrition 0.000 claims description 23
- 239000008107 starch Substances 0.000 claims description 23
- 235000021419 vinegar Nutrition 0.000 claims description 20
- 239000000052 vinegar Substances 0.000 claims description 20
- 241000209094 Oryza Species 0.000 claims description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims description 19
- 235000009566 rice Nutrition 0.000 claims description 19
- 235000009508 confectionery Nutrition 0.000 claims description 11
- 239000006188 syrup Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 241000020719 Satsuma Species 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000003673 groundwater Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Description
【発明の詳細な説明】
この発明は、米や薩摩芋等からなる澱粉質材料
を麦芽で糖化させて製造される飴に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a candy produced by saccharifying a starchy material such as rice or sweet potato with malt.
この発明は、甘味菓子としての飴に、全く新規
な成分を加え、優れた健康食品としての性格を与
えることを目的としてなされたものである。 This invention was made for the purpose of adding completely new ingredients to candy, which is a sweet confectionery, and giving it characteristics as an excellent health food.
かかる目的を達成せんとしてなされたこの発明
は、黒砂糖と、米とこうじとで造つた天然米酢
（黒酢）とを加えて麦芽製法により製造された黒
酢飴である。すなわち、薩摩芋が米などの澱粉
（澱粉含有材料を含む）をのり状に煮て、このの
り状のものに麦芽を混ぜて発酵させ、澱粉（澱粉
含有材料を含む）を糖化させ、生地としての水飴
を製造し、この水飴製造時または水飴に粘性を付
与する時などの段階で米とこうじで造つた天然米
酢（黒酢）と黒砂糖を加えて製造してなるもので
ある。 This invention, which was made to achieve the above object, is a black vinegar candy manufactured by a malt manufacturing method by adding brown sugar and natural rice vinegar (black vinegar) made from rice and koji. In other words, the starch (including starch-containing materials) of satsuma potatoes such as rice is boiled into a paste-like form, malt is mixed with this paste-like material, fermented, the starch (including starch-containing materials) is saccharified, and the dough is made into dough. It is made by manufacturing starch syrup and adding natural rice vinegar (black vinegar) made from rice and koji and brown sugar during the manufacturing process or when adding viscosity to the starch syrup.
上記のような成分を含有する本発明の黒酢飴
は、極めて優れた健康食品としての性格を有して
いる。即ち、黒砂糖はビタミンB1，B2等を含む
アルカリ性食品であり、また、天然米酢（黒酢）
もアミノ酸20種、有機酸16種等を含有するアルカ
リ性食品であるから、栄養価が高く疲労回復にも
非常に効果が大きい。また、飴が元来有している
強い甘味の中に、黒砂糖が持つ独特の風味と天然
米酢が有するほのかな酸味が加わるため、極めて
美味なものとなる利点もある。 The black vinegar candy of the present invention containing the above-mentioned components has extremely excellent properties as a health food. That is, brown sugar is an alkaline food containing vitamins B 1 and B 2 , etc., and natural rice vinegar (black vinegar)
It is an alkaline food containing 20 types of amino acids and 16 types of organic acids, so it is highly nutritious and extremely effective in recovering from fatigue. Another advantage is that the unique flavor of brown sugar and the subtle sourness of natural rice vinegar are added to the strong sweetness that candy originally has, making it extremely delicious.
以下この発明の実施例について説明する。 Examples of the present invention will be described below.
先ず、薩摩芋や米などの澱粉（澱粉含有材料を
含む）をのり状に煮て、こののり状のものに麦芽
を混ぜて発酵させ、澱粉（澱粉含有材料を含む）
を糖化させ、生地としての水飴を製造する。 First, starch (including starch-containing materials) from sweet potatoes, rice, etc. is boiled into a paste, and this paste is mixed with malt and fermented to make starch (including starch-containing materials).
is saccharified to produce starch syrup dough.
次に、その水飴に、米とこうじとで造つた天然
米酢（黒酢）と黒砂糖とを加えながら練り、この
り上つた水飴を引いて空気を抜き粘性を与えてか
ら、棒状に固めてから所定の大きさを分断して黒
酢入りの飴が製造される。 Next, natural rice vinegar (black vinegar) made from rice and koji and brown sugar are added to the starch syrup and kneaded, and the starch syrup is pulled to remove air and give it viscosity, and then hardened into a stick. The candy is then cut into pieces of a predetermined size to produce candy containing black vinegar.
すなわち、この発明の黒酢飴は、日本古来の麦
芽製法における水飴製造時また粘性付与時などの
段階で、黒砂糖と天然米酢とを加えて製造される
ものである。 That is, the black vinegar candy of the present invention is manufactured by adding brown sugar and natural rice vinegar at a stage such as when producing starch syrup or adding viscosity in the traditional Japanese malt production method.
なお、前記米酢は、水飴の段階ではなく、それ
以後の引きの段階で加えてもよく、適宜時機に混
入するとよい。 Note that the rice vinegar may be added not at the stage of making starch syrup, but at the subsequent stage of extraction, and is preferably mixed in at an appropriate time.
前記天然米酢としては、この実施例では、春と
秋の年２回譲造用かめに精選された鹿児島産の米
麹を混ぜて天然の地下水を加えて約180日間仕込
んだものを用いている。しかし、これに限らな
い。 In this example, the natural rice vinegar was prepared by mixing carefully selected rice malt from Kagoshima in brewing jars twice a year in spring and autumn, and adding natural groundwater for about 180 days. There is. However, it is not limited to this.
なお、この発明は、天然米酢は黒砂糖と共に水
飴に混入したが、黒砂糖の混入はやめたものにも
適用できるし、黒砂糖の代りに茶の葉汁、あるい
は生姜汁などを一緒に混入したものも実施でき
る。 In addition, although natural rice vinegar is mixed into starch syrup along with brown sugar in this invention, it can also be applied to products that do not mix brown sugar, or can be mixed with tea leaf juice or ginger juice instead of brown sugar. You can also implement the
Claims (1)
む）をのり状に煮て、こののり状のものに麦芽を
混ぜて発酵させ、澱粉（澱粉含有材料を含む）を
糖化させ、生地としての水飴を製造し、この水飴
製造時または水飴に粘性を付与する時などの段階
で米とこうじで造つた天然米酢（黒酢）と黒砂糖
を加えて製造してなる黒酢飴。1. Boil starch (including starch-containing materials) such as satsuma yam or rice into a paste, mix malt with this paste and ferment, saccharify the starch (including starch-containing materials), and make starch syrup as dough. Black vinegar candy is produced by adding natural rice vinegar (black vinegar) made from rice and koji and brown sugar during the production of starch syrup or when adding viscosity to the starch syrup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59164668A JPS6143958A (en) | 1984-08-06 | 1984-08-06 | Candy containing black vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59164668A JPS6143958A (en) | 1984-08-06 | 1984-08-06 | Candy containing black vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6143958A JPS6143958A (en) | 1986-03-03 |
| JPH0378975B2 true JPH0378975B2 (en) | 1991-12-17 |
Family
ID=15797553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59164668A Granted JPS6143958A (en) | 1984-08-06 | 1984-08-06 | Candy containing black vinegar |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6143958A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8563030B1 (en) | 2011-08-22 | 2013-10-22 | Mallory Kievman | Singultus-stopping article and composition |
-
1984
- 1984-08-06 JP JP59164668A patent/JPS6143958A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6143958A (en) | 1986-03-03 |
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