JPH07194312A - Production of sweetened bean jam - Google Patents

Abstract

PURPOSE:To obtain sweetened bean jam with dampish palate feeling free from dry touch even after baked when used as a filling without the need for increasing sugar content, by incorporating boiled beans or raw bean jam with a specific oil-in-water type emulsified composition followed by boiling. CONSTITUTION:Boiled beans or raw bean jam obtained from beans such as red beans, mottled kidney beans, adzuki beans cooked with sugar, kidney beans, broad beans or yellow beans is incorporated with an oil-in-water type emulsified composition containing a thickening agent such as carrageenan followed by boiling. The amount of the oil-in-water type emulsified composition to be incorporated is 5-20 (pref. 10-15) wt.% based on the boiled beans or raw bean jam. This emulsified composition has been blended with fatty oil, carbohydrates, starch or cellulose and proteins besides the thickening agent.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bean paste used in confectionery such as Japanese confectionery, Western confectionery, Chinese confectionery, and bread products, and in particular, it is suppressed in dryness and has a dry, non-textured sweetened bean paste. The present invention relates to a manufacturing method of.

[0002]

BACKGROUND OF THE INVENTION Since ancient times, bean paste has been made with manju, mochi, dango,
It has been used as a basic raw material for middle-class Japanese sweets. In recent years, it has also been used as a filling for Western confectioneries such as pies and bread products. It is classified into red bean paste and white bean jam depending on the type of raw material beans, and there are grain bean paste and koshi bean bean paste depending on the form, and these are further used as Okura bean bean paste, uguisu bean bean paste, chestnut bun bean paste and the like. To make bean jam, beans such as red beans, quail beans, Kintoki beans, green beans, broad beans, and yellow beans are usually soaked in water, boiled or steamed into boiled beans, ground, and then required. For example, after sieving and bleaching process, it is dehydrated to make bean jam. In addition, raw bean paste with sugar, water,
By adding salt, starch syrup, and other raw materials, heating, stirring, and cooking to produce sweetened bean paste, so-called kneaded bean paste, yokan, and the like.

The water content of bean paste is the quality or hardness of the bean jam,
It is a major factor that affects the stickiness, stickiness, and texture. Sweetened bean paste usually contains about 30 to 50% by weight of water,
When this is used as a material for a stuffed product, the water content of the sweetened bean paste is adjusted according to the amount of water in the outer dough, so-called skin.

However, in the case of products such as pies and breads filled with sweetened bean paste, the moisture of the sweetened bean paste itself decreases as the outer dough dries and the water content decreases in the baking process after the dough is filled with the sweetened bean paste. The content also decreased, and there was a drawback that the sweetened bean paste became dry and had a dry texture in the finished product stage. This defect is particularly remarkable in the Ogura bean type in which the raw material beans such as azuki beans are mixed, because air is easily contained in the bean when mechanically kneading. As a method of preventing the dryness of the sweetened bean paste, it is possible to increase the sugar content, and for example, there is a kind of sweetened bean jam that is packed in the middle, but such a sweetened bean paste has a sweetness of about the same weight or more as the raw bean jam. It has a very sweet taste and is limited in its range of use in the final product.

[0005]

Therefore, the present invention does not increase the sugar content of the conventional sweetened bean paste, and when it is used as a filling product, it does not have a dryness after baking and has a moist texture. An object of the present invention is to provide a method for producing.

[0006]

[Means for Solving the Problems] In order to achieve the above object, the inventors of the present invention have conducted extensive studies and as a result, in the conventional method for producing sweetened bean jam, an oil-in-water emulsion composition comprising specific components in boiled beans or fresh bean jam The present invention has been completed by finding that a sweetened bean paste having the above-mentioned drawbacks and having a preferable texture can be obtained by blending these substances. That is, the present invention, boiled beans or fresh bean paste, fats, sugars, starch or cellulose,
An oil-in-water emulsion composition containing a protein and a thickening agent is blended in an amount of 5 to 20% by weight of the boiled beans or fresh bean paste, and the mixture is cooked.

In the present invention, boiled beans or fresh bean paste obtained by treating beans such as red beans, quail beans, Kintoki beans, green beans, broad beans and yellow beans by the above-mentioned known method is used as a starting material. As the bean jam, conventionally known red bean jam or white bean jam, also these bean jams or strained bean jam, or various bean jams to which the fruit juice such as yuzu, marron, sesame, walnut, plum meat, etc., or an extract or pulp are added and kneaded Can be used. Particularly, in the present invention, it is preferable to use a mixture of Ogura bean paste-type raw material beans skin or small pieces thereof.

In the method for producing a sweetened bean paste of the present invention, an oil-in-water emulsion composition containing fats and oils, sugars, starch or cellulose, proteins and a thickening agent is blended with such boiled beans or fresh bean jam. Is characterized by. The oil / fat constituting the oil-in-water emulsion composition is an oil / fat generally used for food or a processed oil / fat, for example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, palm oil, coconut oil, cocoa butter. One or more kinds of processed fats and oils such as beef tallow, milk fat, pork fat, fish oil and fractionated fats and oils thereof, hydrogenated fats and oils, transesterified fats and oils, shortening, margarine, butter and the like can be used. Of these, vegetable oils and fats are preferable from the viewpoint of flavor.

As the sugar, sugar, invert sugar, molasses-containing sugar, glucose, starch syrup, isomerized sugar, honey, maltose, lactose, fructose, fructose corn syrup sugar, butter corn syrup fructose sugar, sugar alcohol, reduced starch saccharified product Etc. can be illustrated. Examples of the starch include raw and processed starches such as rice starch, corn starch, potato starch, and wheat starch, and the cellulose is not particularly limited as long as it can be used for food. It is desirable that the starch or cellulose be a low particle size classified product that does not cause roughness in the mouth, for example, a particle size of 20 μm or less, preferably 10 μm or less. Examples of proteins that can be used include egg white, milk protein, soybean protein, and hydrolysates thereof. As the thickener, various edible thickeners such as guar gum, tragacanth gum, xanthan gum, pectin, carrageenan, gellan gum, gum arabic and curdlan can be used,
In particular, carrageenan is effective in forming a strong emulsified interfacial film and maintaining a stable emulsified state when used in combination with the above protein.

The content of such components in the oil-in-water emulsion composition can be appropriately selected, but preferably 50 to 80% by weight of sugar, 1 to 25% by weight of starch or cellulose and protein based on the whole aqueous phase. Is 0.1 to 3% by weight, carrageenan is 0.05 to 1% by weight as a thickener, and an aqueous phase containing them and an oil phase containing the above-mentioned fats and oils are in a weight ratio of oil phase / aqueous phase = 30 to 70/70 to 30 is an oil-in-water emulsion composition by a conventional method. In addition, the oil-in-water emulsion composition may be heated to 60 to 60% by an indirect or direct heating method.
The oil-in-water emulsion composition is heat-treated at 100 ° C. for 1 to 30 minutes. With such a blending ratio and by heat treatment, an oil-in-water emulsion composition having excellent heat resistance can be obtained.

In the present invention, it is indispensable to use the oil-in-water type emulsified composition in the production of sweetened bean paste. Without using the oil-in-water emulsion composition, simply or sequentially adding the constituent components of the oil-in-water emulsion composition to boiled beans or fresh bean paste and boiled while kneading, only mixing these components. In addition, it cannot be sufficiently mixed with boiled beans or fresh bean paste, and it is not possible to include sufficient water in the bean jam. As a result, there is no dryness, which is the aim of the present invention, and there is a moist texture. You will not be able to obtain sweetened bean paste. The oil-in-water emulsion composition is contained in boiled beans or bean jam in an amount of 5 to 20% by weight, preferably 10 to 1% by weight.
An amount corresponding to 5% by weight is blended. If it is less than 5% by weight, the desired properties cannot be obtained, and conversely if it exceeds 20% by weight, the oil content is in a floating state, which is not preferable.

The sweetened bean paste is produced by the method of the present invention, for example, as follows. That is, red beans (1.5k
After washing g) with water, it is immersed in water, boiled and drained. Add new water, bring to a boil, and drain the water several times to remove the residue, boil over medium heat, and steam to obtain boiled beans (3 kg). Alternatively, the boiled beans are ground and, if necessary, subjected to sieving, bleaching treatment and the like to prepare raw bean jam. To the thus obtained boiled beans or fresh bean paste (2500 g), sugar (white double eyes) or granulated sugar (1000 to 1750 g) is added together with the oil-in-water emulsion composition (125 to 500 g), and kneaded so as not to burn While heating, if necessary, starch syrup (150-200g), salt (5-15
The sweetened bean paste of the present invention can be obtained by adding g) or the like and cooking until the sugar content reaches 50 to 78.

The sweetened bean paste of the present invention is most effective when used in products such as pies and breads that are baked, but may be used in products that do not undergo a baking process.

Example 1 1.5 kg of red beans were washed with water, boiled in 3 liters of water for 5 minutes and drained, then 3 liters of water was newly added and boiled in the same manner, and drained, and this operation was repeated 3 times. I removed it. Then boil over medium heat, steam for 30 minutes and boil beans 3
I got kg. The boiled beans were ground at a warm temperature to make raw Kokura bean paste. To 2500g of raw Ogura bean paste, 10g of salt was added, and the oil phase was soybean salad oil, the water phase was 60% by weight white sucrose, and the rice starch was 2.
0% by weight, 2% by weight of soybean protein, 1% by weight of carrageenan, oil phase / water phase = 60/40 (weight ratio), oil phase added to water phase and emulsified with homomixer Oil-in-water type 250 g of the emulsified composition was added. This was heated while kneading, 450 g of sugar (white double eyes) was added and dissolved, and further 1300 g of sugar (white double eyes) was added, kneaded and dissolved almost equally in three times. Next, add 150 g of starch syrup to the kneaded mixture.
, And the mixture is heated to a sugar content of 77, kneaded, and then cooked to prepare the sweetened bean paste (Ogura bean paste) of the present invention (designated as prototype A) 360.
0 g was obtained. Prototype A has the same flavor and texture as commercially available Kokura bean paste, and it is packed in pie dough using an automatic wrapping machine (manufactured by Leon Co., Ltd.) and baked by a conventional method to make Ogura bean jam. When I made a prototype of the pie bun with pie, it was a bean paste that had no dryness and had a moist texture.

Example 2 Okura crushed bean jam was produced according to the raw materials and the compounding composition shown in Table 1. That is, after adding granulated sugar and water to the boiled beans prepared by the method of Example 1 and soaking overnight, the oil-in-water emulsion composition was added, heating was continued while kneading, and starch syrup and salt were further added to cook the mixture. The sweetened bean paste (azuki bean paste) of the invention (prototypes B, C, D, E, F) and a comparative product (prototype G) were obtained. At the same time, a control product containing no oil-in-water emulsion composition was prepared. As an oil-in-water emulsion composition, the oil phase is rapeseed oil, the water phase is 70% by weight of reduced starch saccharified product, 1% by weight of pregelatinized starch, 3% by weight of rice starch, 0.5% by weight of egg white powder, and 0.1% of guar gum. Wt% and carrageenan 0.1 wt%, oil phase / water phase = 45/55 (weight ratio), the oil phase was added to the water phase, and the mixture was emulsified into an oil-in-water type with a homomixer. 70 ℃ by indirect heating
It was used after being heat-treated for 20 minutes.

[0016]

[Table 1]

Using the prototypes B to G and the control product, an adzuki bean crushed bean paste-containing bread was produced as in Example 1. As a result, the samples filled with the prototypes B to F were all dry and had a moist texture, but in the case of the target product to which the oil-in-water emulsion composition of the present invention was not blended, it was dried. Then
It became a sticky bean paste while it was dry. Further, in the case of the prototype G, it was strongly oily and had a sticky texture.

Comparative Example 1 In the production method of Example 1, a sweetened bean paste was prepared by mixing the constituent components of the oil-in-water emulsion composition in the same amount without emulsifying them. The ingredients do not mix well,
When foreign matter was mixed in, and when bread made from this was prototyped, it became dry and dry, and it was not a moist bean paste.

[0019]

EFFECT OF THE INVENTION According to the present invention, when used in a stuffed product without increasing the sugar content of the conventional sweetened bean paste, the drying is suppressed even after baking, there is no dryness, and there is a moist texture. It becomes possible to manufacture a sweetened bean paste. Since the sweetened bean paste is as sweet as the conventional one, it has an advantage that it can be widely used for steamed buns, pies, breads and various bakery products.

Claims (4)

[Claims] 1. An oil-in-water emulsion composition containing oil, fat, sugar, starch or cellulose, protein and a thickener is added to boiled beans or bean jam in an amount of 5 to 20% by weight of the boiled beans or bean jam. , A method for producing sweetened bean paste, which is characterized by cooking. 2. The method for producing a sweetened bean paste according to claim 1, wherein the raw bean paste is raw Ogura bean paste. 3. The oil-in-water emulsion composition has an oil phase / water phase = 3.
0 to 70/70 to 30 (weight ratio), and 50 to 80% by weight of sugar, 1 to 25% by weight of starch or cellulose, and 0.1% of protein based on the oil phase and the entire aqueous phase. ~ 3
A composition obtained by emulsifying the composition in an oil-in-water type with the aqueous phase containing 1% by weight of carrageenan in an amount of 0.05 to 1% by weight, or an emulsified composition obtained by heat-treating the composition at 60 to 100 ° C. 1. The method for producing a sweetened bean paste according to 1 or 2. 4. The method for producing a sweetened bean paste according to claim 1, wherein the sweetened bean paste has a sugar content of 50 to 78.