JPH0698710A - Sweet bean paste and its production - Google Patents

Abstract

PURPOSE:To prevent oozing of water, to reduce multiplication of bacteria and to produce sweet bean paste suitable for Japanese unbaked cake, bread, etc., having excellent flavor, taste and texture by blending raw sweet bean paste with a sweetener, kneading, adding gelatin and mixing. CONSTITUTION:Raw sweet bean paste is kneaded with a sweetener and the kneaded material is mixed with preferably 0.1-0.4wt.% (based on 100 pts.wt. sweet bean paste) gelatin such as readily soluble gelatin and mixed to give the objective sweet bean paste.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bean paste used for fresh confectionery, bread and the like and a method for producing the same.

[0002]

2. Description of the Related Art Raw bean paste contains 55 to 65% of water, and has a unique texture that cannot be found in other foods. An bean paste is used in combination with other edible ingredients to make Japanese and Western eclectic confectioneries such as marshmallow with bean paste; breads such as bean bread; fresh confectionery such as manju, dumplings, mochi, ohagi and dorayaki.

[0003]

The soybean paste contains a large amount of water as described above, but water will seep out to the surface after a lapse of time from the production. For this reason, there are problems that the value of a product using bean paste is reduced, the shelf life is deteriorated, and a fresh bean paste with a high water content cannot be commercialized. There is also a problem that the water content of the bean paste is transferred to another material having a low water content, and the material becomes sticky or melts.

For this reason, it is necessary to lower the water content of bean paste or to set the water content of bean paste in accordance with the water content of the material to be combined, and the water content of bean paste has been restricted. The water content constraint of the bean paste limits the variety of the bean paste texture. Moreover, if water exudes from the bean paste, molds and bacteria will easily propagate, and the bean paste will easily decay.

The present invention prevents the exudation of water, thereby maintaining the texture immediately after production for a long time, preventing the migration of water to other materials that come into contact with bean paste, and improving the shelf life. The challenge is to provide bean jam that can be done. Another object of the present invention is to provide a method for efficiently producing such bean jam.

[0006]

In order to solve the above problems, the present invention provides a bean paste to which gelatin is added to prevent water from seeping out. The present invention also provides a method for producing bean jam, which comprises adding a sweetener to raw bean paste and kneading the mixture, and then adding gelatin to the mixture and mixing them.

The bean paste of the present invention is, for example, an bean paste which is used in a conventional raw confectionery and is made from an bean paste, potatoes, chestnuts and the like according to a usual method.
The feature is that gelatin is added. As the gelatin used in the present invention, any ordinary gelatin can be used without particular limitation, and gelatin having a high molecular weight is preferable from the viewpoint of the ability to prevent water from seeping out. Gelatin is added in various forms such as powder, granules and aqueous solution. In the present invention, when powdered or granulated (or granulated) easily soluble gelatin is added to gelatin as the gelatin, it is easy to mix it with anion easily, and further, the step of dissolving the gelatin is unnecessary, and excess water is not generated. Workability is also good because it is not added. Unlike water-soluble gelatin, easily-soluble gelatin generally maintains the physical properties of gelatin to improve its solubility in water, and therefore, it can be used in the present invention without being dissolved in water. is there. Examples of the easily soluble gelatin used in the present invention include, for example, easily soluble gelatin prepared by granulating gelatin powder with a binder such as sugar or water-soluble gelatin; Easily soluble gelatin comprising gelatin; easily soluble gelatin obtained by spraying an aqueous gelatin solution on gelatin powder and granulating.

In the production method of the present invention, gelatin is added in the final step during the production of bean paste. That is, a sweetener is added to a raw bean paste prepared according to a usual method and kneaded according to a usual method. Although heating is performed during this kneading, it is preferable to add gelatin when the temperature has not dropped so much since the heating was stopped. If gelatin is added too early than that time, charring tends to occur during kneading, and if it is too late, the bean viscosity becomes high and kneading becomes difficult.

The gelatin is added in an amount of 100 parts by weight (here, 100 parts by weight does not include the amount of gelatin).
0.05 to 1 part by weight is preferable, and 0.1
A ratio of up to 0.4 parts by weight is more preferred. If the amount of gelatin added is less than 0.05 parts by weight, water will exude from the bean paste. If it exceeds 1 part by weight, the bean paste will become too hard and the texture may be impaired.

The bean paste of the present invention can be used for the same purposes as the conventional bean jam, and by being used for those purposes, the shelf life can be made longer than before. Further, since the bean jam of the present invention can have a higher water content than the conventional bean jam, a novel bean jam product or a bean jam product which has not been found in the past can be realized.

[0011]

[Action] By adding gelatin to the bean paste,
Water is prevented from seeping out from the bean jam.

[0012]

EXAMPLES Specific examples and comparative examples of the present invention will be shown below, but the present invention is not limited to the following examples. (Examples 1 to 5 and Comparative Example 1) 1 kg of raw bean paste, 1.2 kg of sugar, and 40 g of baking soda prepared according to a usual method using azuki beans were kneaded at 110 ° C. for 50 minutes, and then kneaded for 50 minutes to form a kneaded product. The amount of gelatin shown in Table 1 (manufactured by Nitta Gelatin Co., Ltd., granulated easy-to-dissolve gelatin, trade name "gelatin 21") was added and mixed to prepare red bean jam.

The red bean paste obtained was allowed to stand in the atmosphere and the seepage of water was visually observed. In addition, the texture of the obtained red bean paste was examined by a sensory test. It was evaluated based on the bean paste with no added amount of gelatin (Comparative Example 1). The results are shown in Table 1. The amount of gelatin added (parts by weight) was shown as a ratio based on the total weight of 1 kg of raw bean paste, 1.2 kg of sugar and 40 g of baking soda as 100 parts by weight.

[0014]

[Table 1]

As shown in Table 1, the addition of gelatin makes it difficult for water to seep out from the bean paste. By adjusting the amount of gelatin added, it is possible to make various textured bean paste.

[0016]

EFFECTS OF THE INVENTION The bean jam of the present invention prevents the water from seeping out from the bean jam by adding gelatin, and does not adversely affect the flavor, taste and texture of the product using the bean jam. By preventing the exudation of water, the texture immediately after production can be maintained for a long time, and the growth of mold and bacteria can be reduced, so that the shelf life is extended.

The bean paste of the present invention makes it possible to make a fresh new bean paste, and various foods using such bean paste are possible. For example, conventional foods that contain bean paste (Dorayaki, mikasa, chestnut bun, marshmallow with bean paste, bean paste, bean paste, etc.) must have the same moisture content for the inner bean paste and the outer part (or epidermis). However, the moisture transfer from the bean paste to the outer part occurred, which not only adversely affected the texture of the outer part but also significantly reduced the shelf life. Can have more water than its outer portion (or epidermis).

According to the manufacturing method of the present invention, it is possible to easily make the bean paste which is difficult for water to seep out as described above.

Claims (3)

[Claims] 1. An anion to which gelatin is added to prevent water from seeping out. 2. A method for producing bean jam, which comprises adding a sweetener to raw bean paste and kneading the mixture, and then adding gelatin to the mixture and mixing them. 3. The method according to claim 2, wherein the gelatin is a readily soluble gelatin.