JPH0529036Y2 - - Google Patents

Description

[Detailed explanation of the idea] [Industrial application field]

The present invention relates to a novel bean-filled confectionery having a favorable flavor and shelf life.

[Conventional technology]

Marzipan has long been popular as a center material for chiyocolate and as a decorative material for decorated cakes, but it has not yet been known to be used in confectionery in combination with Japanese-style bean paste. Moreover, zippan itself has the disadvantage that it dries easily and has a short shelf life.

[Problem that the idea aims to solve]

In view of the above circumstances, this invention combines marzipan and Japanese-style bean paste to provide a confectionery with a new flavor that has never existed before.
It also aims to improve the drying properties of marzipan.

[Means for Solving the Problems] (Summary) In order to achieve the above object, the bean-filled confectionery according to the present invention has a Japanese-style bean paste wrapped inside a marzipan outer shell having an arbitrary shape. It is characterized by (Structure and shape) The confectionery according to the present invention basically has a structure in which an inner core made of Japanese-style bean paste is wrapped in an outer shell made of marzipan, but if necessary, white sugar or
A thin layer of powdered flavoring material such as tyokolate or cocoa powder, cinnamon powder, yellow powder, coconut powder, etc. can be provided. The overall shape can be arbitrary, but preferably root vegetables such as potatoes, sweet potatoes, yams, and kwai.
Eggplant, cucumber, watermelon, maqua, cherry,
It is desirable to imitate familiar shapes such as fruit vegetables such as plums, peaches, strawberries, and figs, stem vegetables such as bamboo shoots, eggs, dolls, caricatures of people, and cartoon characters. (Marzipan) Original marzipan is made by grinding nuts such as almonds and hazelnuts with powdered sugar, adding starch syrup, etc., and roasting them. , peas and other legumes can be substituted in whole or in part. In this case, by adding almond flavor, almond oil, hazel oil, etc. as appropriate, it is possible to make the product have a flavor similar to the original marzipan. The sugar content is preferably 70 or higher. (Japanese-style bean paste) As ingredients for the bean paste, azuki bean, white bean, quail bean, sweet potato, potato, etc. are used, and the bean paste is made in the usual manner from these ingredients, sugar, starch syrup, etc. Note that it is desirable that the sugar content be a little lower than the former so as to prevent the marzipan shell from drying out. (Manufacturing) On a small scale, this bean paste confectionery is made by rolling Japanese-style bean paste into an appropriate size by hand, then covering the outside with a thin marzipan sheet.
It is manufactured by shaping into an appropriate shape and then spraying a flavoring agent if necessary, but on a large scale, it is advantageous to use an automatic wrapping machine.

[Effect]

The novel confectionery containing bean paste of the present invention has almost the same hardness as the inner bean paste and the marzipan outer shell, so it not only provides a pleasant flavor with no discomfort in texture, but also has a long shelf life and has a marzipan outer shell. Because it absorbs the moisture from the filling inside, it does not harden quickly or the sugar does not bubble out even when left open, and it also does not lose its shape when baked.

【Example】

Hereinafter, embodiments of the invention will be described with reference to Examples, but the examples are of course for illustrative purposes and are not intended to limit the technical scope of the invention. Reference Example 1 (Example 1 of manufacturing Japanese-style bean paste) Sufficient water was added to 2 kg of azuki beans (the same applies hereinafter), and the mixture was boiled. Water was further added to the boiled azuki beans, and the mixture was boiled. After the adzuki beans were sufficiently softened, they were placed in a basket and crushed with a spatula, the starch grains were washed off with water, and the beans were squeezed hard using a squeeze bag to obtain 1.2 kg of fresh bean paste. 600 g of sugar was added to 1 kg of the raw bean paste and boiled down while stirring to obtain 1.26 kg of azuki bean paste. Reference Example 2 (Example of manufacturing Japanese-style bean paste - Part 2) In Example 1, using large black soybeans instead of azuki beans, 600g of white raw bean paste obtained at the same time was sufficiently steamed with peeled japanese yakaimo. Added 400g of potatoes that had been mashed with a matsiyar and strained, and further added 600g of sugar, and boiled down while stirring to obtain 1.36kg of potato paste. Reference Example 3 (Manufacturing example of Japanese-style bean paste - Part 3) The same procedure as in the previous example was carried out except that the amount of sugar in the previous example was increased to 730 g, and 1.53 kg of potato bean paste was obtained. Reference Example 4 (Manufacturing example of marzipan) 150 g of almonds with astringent skin were boiled in boiling water until the astringent skin swelled, then poured into a basket and cooled with cold water.
I drained it, carefully removed the astringent skin, and completely dried it in a low-temperature oven. Put 385 g of white sugar syrup, 75 g of starch syrup, 250 ml of water, and 1/2 pod of Vanilla into a pot, heat, and boil while stirring until the temperature of the syrup reaches 120℃. Separately, 10ml Kirschyu sake, 50g granulated sugar, and water.
50g was boiled down to prepare Kirschyu wine-flavored syrup. The syrup was added little by little to the dried almonds while stirring, and stirring was continued until the whole mixture became white and crumbly. After the whole thing had hardened, it was broken into small pieces and transferred to a marble table and left to cool. After cooling, it is passed through a roller pulverizer several times while gradually increasing the roller pressure, and after completely pulverized, a small amount of kirsch wine-flavored syrup is mixed in. After the syrup is blended throughout, it is passed through a pulverizer again and crushed to the same extent. Finished with hardness. Example 1 (Production Example 1 and Product Example 1 of Confectionery with Bean Paste) The potato paste obtained in Reference Examples 2 and 3 was divided into 15 g portions and rolled into balls. Separately, marzipan obtained in Reference Example 4 (sugar content 75 Brix)
Spread 10g of each thinly into a gyoza-like skin, wrap the filling around it, shape it into a potato shape with a marzipan stick, and sprinkle a thin layer of cocoa powder on top to create a confectionery that looks similar to natural potatoes. Obtained. Figure 1 is a front view showing an example of the invented confectionery (Product Example 1) obtained here, and Figure 2 is a line X in Figure 1.
It is a sectional view along -X. Overall 1 _A is made to resemble the appearance of a potato,
A center 2 made of potato filling is covered with an outer shell 3 made of colored marzipan, and cocoa powder 4 is thinly sprinkled around the center 2. Example 2 FIG. 3 is a front view of another example of the confectionery of the present invention, and FIG. 4 is a sectional view taken along the line Y--Y in FIG. 3. The whole _1B is made to resemble the appearance of an egg, and has a center 2 made of sweet potato paste covered with an outer shell 3 made of marzipan, and the periphery is further thinly coated with powdered white sugar 5. Test Example (Storage Test Example) The wrapped sweets obtained in Example 1 (Production Example 1) were each sealed in a bag made of laminate film, and left in a constant temperature room at 30° C. to track changes over time. Two types of test samples were prepared: one without the addition of Ageless (trade name of an anti-aging agent containing an oxygen adsorbent) and one with the addition. The results are summarized in Table 1 below.

[Table] As is clear from the above table, when the difference between the sugar content of the inner filling and the marzipan of the outer shell is large on the positive side, the water in the filling oozes out to the outer shell side due to osmotic pressure, causing weeping. This causes mold, which in turn causes mold (on the contrary,
A portion of the outer shell melts into the bean paste, increasing the sugar content. ). Therefore, the difference in sugar content between the inner filling and the outer shell should not be too large. However, even if the sugar content of the filling and the outer shell is about the same, if the sugar content is too low, the water activity will increase and there will be concerns about spoilage, so in practice it is best to design the marzipan outer shell with a sugar content of 70 or higher. preferable.

[Effect of the idea]

The present invention can contribute to enriching the diet by providing a confectionery with a novel flavor that combines marzipan and Japanese-style bean paste and improves the drying properties of marzipan.

[Brief explanation of drawings]

Figure 1 is a front view showing an example of the proposed confectionery;
The figure is a sectional view taken along the line
Figure 1 is a sectional view taken along line YY. The meanings of the symbols in the diagram are as follows: 1 _A , 1 _B ...the entire confectionery with bean paste, 2...1 _A ,
1 Center of _B , 3...1 _A , 1 Outer shell of _B , 4...
1 _A thiocholate powder layer, 5...1 _B white sugar powder layer.

Claims (1)

[Claims for Utility Model Registration] 1. A confectionery filled with bean paste, characterized in that a Japanese-style bean paste is wrapped inside a marzipan shell having an arbitrary shape. 2. The confectionery according to claim 1, wherein the outer shell has an appearance resembling root vegetables, fruit vegetables, or other vegetables. 3. The confectionery according to claim 1 or 2, wherein the surface of the outer shell is sprinkled with powdered thiokolate, cocoa, white sugar, cinnamon powder, yellow powder, coconut powder, or other flavoring agent.