JPH0520054B2 - - Google Patents
Info
- Publication number
- JPH0520054B2 JPH0520054B2 JP1196176A JP19617689A JPH0520054B2 JP H0520054 B2 JPH0520054 B2 JP H0520054B2 JP 1196176 A JP1196176 A JP 1196176A JP 19617689 A JP19617689 A JP 19617689A JP H0520054 B2 JPH0520054 B2 JP H0520054B2
- Authority
- JP
- Japan
- Prior art keywords
- candy
- soybeans
- vinegar
- black vinegar
- appropriate
- 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
- 235000021419 vinegar Nutrition 0.000 claims description 20
- 239000000052 vinegar Substances 0.000 claims description 20
- 235000009508 confectionery Nutrition 0.000 claims description 18
- 244000068988 Glycine max Species 0.000 claims description 15
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 241000209094 Oryza Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 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 description 3
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 241000020719 Satsuma Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 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
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 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、米や薩摩芋等の澱粉質材を麦芽で
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 candy produced by saccharifying starchy materials such as rice and sweet potatoes with malt.
この発明は、甘味菓子としての飴に新規な成分
を加え、優れた健康食品としての性格を与えるこ
とを目的としている。 The purpose of this invention is to add new ingredients to candy, which is a sweet confectionery, and to give it characteristics as an excellent health food.
このような目的を達成するため、この発明は、
黒酢または／および米酢中に適宜時間浸漬した大
豆を加熱処理した後に粉砕し、この粉砕した大豆
の適量を飴製造工程中の任意時点において混入し
てなるなるものである。 In order to achieve this purpose, this invention
It is made by soaking soybeans in black vinegar or/and rice vinegar for an appropriate amount of time, heat treating them, and then pulverizing them, and mixing in an appropriate amount of the pulverized soybeans at any point during the candy manufacturing process.
飴の生地は、水飴と砂糖等を天然麦芽製法によ
り製造する通常のものや、その他の公知のもので
もよいが、水飴と黒砂糖と黒酢とを含ませたもの
でもよい。 The dough for the candy may be a regular one made from starch syrup, sugar, etc. using a natural malt manufacturing method, or other known dough, or it may be one containing starch syrup, brown sugar, and black vinegar.
水飴と黒砂糖と黒酢とを含ませた飴の生地に前
記粉砕した大豆を混合した後、適宜大きさに切断
して飴とすることもできる。 It is also possible to mix the crushed soybeans into a candy dough containing starch syrup, brown sugar, and black vinegar, and then cut the mixture into appropriate sizes to make candy.
上記成分を含有する本発明の飴は、極めて優れ
た健康食品としての性格を有している。 The candy of the present invention containing the above components has extremely excellent properties as a health food.
すなわち、米酢（黒酢）はアミノ酸20種、有機
酸16種等を含有するアルカリ食品であつて、肩こ
り、高血圧、動脈硬化、便秘などの改善、疲労回
復に大きな効力を有するので、通常１日当たり約
15mlの飲用が良いとされている。大豆も蛋白質を
多量に含むアミノ酸組成に富んだアルカリ食品で
あり、また黒砂糖はビタミンB1，B2を含むアル
カリ食品である。以上のように前記各食品はそれ
ぞれに上述した通りの優れたアルカリ食品である
から、これらを混入したこの発明の飴は栄養価が
高く滋養がつくだけでなく、肩こり、高血圧、動
脈硬化、便秘などの改善、疲労回復に大きな効果
を有する。 In other words, rice vinegar (black vinegar) is an alkaline food containing 20 types of amino acids and 16 types of organic acids, and is highly effective in improving stiff shoulders, high blood pressure, arteriosclerosis, constipation, and recovering from fatigue. per day approx.
It is recommended to drink 15ml. Soybeans are also alkaline foods that contain a large amount of protein and are rich in amino acid composition, and brown sugar is an alkaline food that contains vitamins B 1 and B 2 . As mentioned above, each of the above-mentioned foods is an excellent alkaline food as described above, so the candy of this invention mixed with these foods is not only highly nutritious and nourishing, but also prevents stiff shoulders, high blood pressure, arteriosclerosis, and constipation. It has a great effect on improving fatigue and recovering from fatigue.
また、黒酢や米酢中に大豆を適宜時間浸漬し、
この大豆を加熱処理することにより、黒酢や米酢
特有の刺激臭をなくし、黒酢や米酢の有益成分を
多量に大豆中に含有できるため、飴の美味しさを
損なわずに前述の如く栄養価の高い飴を提供でき
る。 In addition, soybeans are soaked in black vinegar or rice vinegar for an appropriate amount of time.
By heating these soybeans, the pungent odor peculiar to black vinegar and rice vinegar can be eliminated, and a large amount of the beneficial components of black vinegar and rice vinegar can be contained in the soybeans. We can provide candy with high nutritional value.
さらに、水飴と黒砂糖と黒酢とを含ませた飴の
生地に前記粉砕した大豆を混合した後、適宜大き
さに切断すれば、黒砂糖の持つ独特の風味と黒酢
が有する酸味が加わるため、極めて美味なものと
なる利点もある。 Furthermore, if the crushed soybeans are mixed into a candy dough containing starch syrup, brown sugar, and black vinegar and then cut into appropriate sizes, the unique flavor of brown sugar and the sourness of black vinegar will be added. Therefore, it has the advantage of being extremely delicious.
以下、この発明の一実施例について説明する。 An embodiment of the present invention will be described below.
国産の大豆を黒酢中に所定時間浸す。倍の大き
さ位に膨らんだ上記大豆を、オーブンなどの加熱
容器に入れれ例えば180℃〜200℃の温度で所要時
間まで加熱する。そして、前記大豆を冷ましてか
ら、所望大きさに粉砕する。 Soak domestic soybeans in black vinegar for a specified period of time. The soybeans that have swollen to about twice their size are placed in a heating container such as an oven and heated, for example, at a temperature of 180° C. to 200° C. for the required time. Then, the soybeans are cooled and then ground to a desired size.
一方、薩摩芋や米などの澱粉をのり状に煮て、
こののり状のものに麦芽を混ぜて醗酵させ、澱粉
を糖化させ、水飴を製造する。この水飴に、適宜
割合のグラニユー糖と黒酢を加えて100℃以上の
高温まで練り上げ、冷却板に流す。110℃位で適
量の黒酢を噴霧しながら加える。 On the other hand, starch such as satsuma sweet potato or rice is boiled into a paste shape.
This paste-like substance is mixed with malt and fermented to saccharify the starch and produce starch syrup. Add appropriate proportions of granulated sugar and black vinegar to this starch syrup, knead it to a high temperature of over 100℃, and pour it onto a cooling plate. Add an appropriate amount of black vinegar while spraying at around 110℃.
前記粉砕した大豆の適量を、前記飴の生地に
100℃以下で混合して、切断機にて球状等の所定
形状に切断することにより飴を得る。 Add an appropriate amount of the crushed soybeans to the candy dough.
Candy is obtained by mixing at 100°C or less and cutting into a predetermined shape such as a sphere using a cutting machine.
なお、上記温度の数値はこれに限定されるもの
ではなく任意である。 In addition, the numerical value of the said temperature is not limited to this and is arbitrary.
Claims (1)
た大豆を加熱処理した後に粉砕し、この粉砕した
大豆の適量を飴製造工程中の任意時点において混
入してなる飴。 ２ 水飴と黒砂糖と黒酢とを含ませた飴の生地に
前記粉砕した大豆を混合した後、適宜大きさに切
断してなる請求の頂第１項記載の飴。[Scope of Claims] 1. A candy made by soaking soybeans in black vinegar or/and rice vinegar for an appropriate period of time, heat treating them, then crushing them, and mixing an appropriate amount of the crushed soybeans at any point during the candy manufacturing process. 2. The candy according to claim 1, which is obtained by mixing the crushed soybeans into a candy dough containing starch syrup, brown sugar, and black vinegar, and then cutting the mixture into appropriate sizes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1196176A JPH0358751A (en) | 1989-07-27 | 1989-07-27 | Candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1196176A JPH0358751A (en) | 1989-07-27 | 1989-07-27 | Candy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0358751A JPH0358751A (en) | 1991-03-13 |
| JPH0520054B2 true JPH0520054B2 (en) | 1993-03-18 |
Family
ID=16353467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1196176A Granted JPH0358751A (en) | 1989-07-27 | 1989-07-27 | Candy |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0358751A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4928521B2 (en) * | 2008-09-25 | 2012-05-09 | 有限会社長命ヘルシン酢醸造 | Black vinegar-containing confectionery and method for producing black vinegar-containing confectionery |
| US8563030B1 (en) | 2011-08-22 | 2013-10-22 | Mallory Kievman | Singultus-stopping article and composition |
-
1989
- 1989-07-27 JP JP1196176A patent/JPH0358751A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0358751A (en) | 1991-03-13 |
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