JPH09172971A - Bean jam ball and its production - Google Patents
Bean jam ball and its productionInfo
- Publication number
- JPH09172971A JPH09172971A JP7349978A JP34997895A JPH09172971A JP H09172971 A JPH09172971 A JP H09172971A JP 7349978 A JP7349978 A JP 7349978A JP 34997895 A JP34997895 A JP 34997895A JP H09172971 A JPH09172971 A JP H09172971A
- Authority
- JP
- Japan
- Prior art keywords
- bean jam
- bean
- gum
- component
- calcium lactate
- 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.)
- Granted
Links
Landscapes
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【0001】[0001]
【産業の属する技術分野】本発明は、保型性の良い餡玉
及びその製造方法に関するものであり、特に、粘性の低
い液中に投入した場合や、逆に餡玉の入った容器に粘性
の低い液を注入しても崩れにくい餡玉及びその製造方法
に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bean jam having a good shape-retaining property and a method for producing the same, and particularly when it is put in a liquid having a low viscosity or, conversely, a bead containing a bead is TECHNICAL FIELD The present invention relates to a bean jam that does not easily collapse even when a low liquid is injected and a method for manufacturing the same.
【0002】[0002]
【従来の技術】一般に、豆類から製造される餡には、製
造工程の違いから大別して、生あん(さらしあん)、練
りあん、小倉あんなどの種類があり、更に、原料となる
豆の種類により大別して、小豆あん、白あん、うぐいす
あん等の種類がある。どの種類の餡も餡独特の風味・食
感を備えており、特に、その独特の舌ざわりが餡の味の
大きな要素となっている。2. Description of the Related Art In general, bean paste produced from beans can be roughly classified into different types such as raw bean paste, kneaded bean paste, and Ogura bean paste, depending on the manufacturing process. There are roughly classified types such as red bean paste, white bean paste, and uguisu bean paste. Each type of bean jam has the unique flavor and texture of bean jam, and in particular, its unique texture is a major factor in the taste of bean jam.
【0003】従来より、このような餡を所望の大きさに
成形して(即ち、所望形状の餡玉として)、アンミツや
ゼリー等の菓子類の具として用いている。このような餡
玉は、保型性(崩れにくいこと)、耐熱性、耐凍性が良
好なことが必要である。Conventionally, such bean jam is molded into a desired size (that is, as a bean jam having a desired shape) and used as an ingredient for confectionery such as anmitsu and jelly. Such a bean paste needs to have good shape-retaining property (hard to collapse), heat resistance, and freeze resistance.
【0004】一方、一般に食品の製造において、得られ
る製品の保型性を良くしたり、独特の食感を与えたり、
粘性を持たせたり、等の目的で増粘剤を使用することが
知られている。On the other hand, generally, in the production of food, the shape retention of the obtained product is improved, or a unique texture is given,
It is known to use a thickener for the purpose of imparting viscosity or the like.
【0005】そのような用途で用いられる増粘剤として
は様々な種類があるが、その中の1つにジュランガムが
ある。ジュランガムは、微生物が生産するハイドロコロ
イド生成物をpH調整後精製し乾燥した後粉砕して得ら
れる微粉末のガムである。There are various types of thickeners used in such applications, and one of them is duran gum. Duran gum is a finely powdered gum obtained by adjusting the pH of a hydrocolloid product produced by a microbe, purifying it, drying it, and then pulverizing it.
【0006】このジュランガムをゲル化させるには、ジ
ュランガムを熱水に溶解した後、乳酸カルシウム等のよ
うなカチオン供給剤、及び食塩等の塩類、クエン酸、酢
酸、果汁等の酸類を添加して加熱すれば良いことが知ら
れている。特に耐熱性を必要とする場合は、2価のカチ
オンを供給すると良いことが知られている。そして、ジ
ュランガムのゲルは、耐熱性、耐酸性、透明性、食感、
フレーバーリリースの点で優れており、様々な食品に利
用されている。In order to gel the duran gum, after dissolving the duran gum in hot water, a cation supplier such as calcium lactate and salts such as salt, citric acid, acetic acid, and juice such as fruit juice are added. It is known that it can be heated. It is known that it is preferable to supply a divalent cation particularly when heat resistance is required. And gel gel of duran gum has heat resistance, acid resistance, transparency, texture,
It excels in flavor release and is used in various food products.
【0007】[0007]
【発明が解決しようとする課題】一般に、アンミツやゼ
リー等の菓子類の具として餡玉を用いる場合、餡玉を粘
性の低い液体中に投入したり、逆に、粘性の低い液体を
餡玉の入った容器に注入する時に、餡玉の表層部の餡が
液中に溶け出してしまうという問題がある。Generally, when using bean jam as an ingredient of confectionery such as anmitsu and jelly, the bean jam is put into a liquid with low viscosity, or conversely, the liquid with low viscosity is beaded. There is a problem that the bean jam on the surface layer of the bean jam will dissolve into the liquid when it is poured into the container containing the.
【0008】これにより、餡玉の周囲に配置される他の
具に餡が付いたり、餡玉の形が崩れたり、餡玉の周囲に
配置された粘性の低い液体中に餡が解け出して得られる
製品の見映えを著しく損ねてしまう原因となる。更に、
餡玉自体も崩れ易いものなので、餡玉を容器に入れる前
の搬送中等で崩れてしまうという心配もある。[0008] As a result, the other ingredients placed around the bean jam will be glued, the bean ball will lose its shape, and the bean jam will dissolve in the low-viscosity liquid placed around the bean jam. This causes the appearance of the obtained product to be significantly impaired. Furthermore,
Since the bean jam itself is easy to collapse, there is a concern that it may collapse during transportation before putting the bean jam into the container.
【0009】本発明は、餡独特の風味・食感を損なうこ
となく、保型性のよい餡玉及びその製造方法を提供する
ことをその目的とする。An object of the present invention is to provide a bean jam having a good shape retention property and a method for producing the bean jam without damaging the flavor and texture unique to bean jam.
【0010】[0010]
【課題を解決するための手段】上記目的を達成すべく、
請求項1の発明は、略球状に成形された餡玉の表層部
に、ジュランガムとカチオン供給剤とを反応させたゲル
化層を備えた餡玉を提案している。本発明で述べる略球
状とは、予め決められた重さに分けられた餡を、例え
ば、球状やダイス状、楕円球状等のように纏めた形のも
の全般を指す。In order to achieve the above object,
The invention according to claim 1 proposes a bead ball having a gelling layer obtained by reacting duran gum with a cation supplying agent on the surface layer portion of the bead ball which is formed into a substantially spherical shape. The substantially spherical shape described in the present invention refers to a general shape in which bean paste that has been divided into predetermined weights is put together, such as a spherical shape, a die shape, and an elliptical spherical shape.
【0011】また、本発明で用いるカチオン供給剤とし
ては、ジュランガムにカチオンを与えてジュランガムを
ゲル化させる物質であれば良く、例えば、乳酸カルシウ
ムや炭酸カルシウム等が挙げられる。Further, the cation supplying agent used in the present invention may be any substance as long as it is a substance which gives a cation to dull gum to gel the dull gum, and examples thereof include calcium lactate and calcium carbonate.
【0012】また、本発明の餡玉表層部のジュランガム
とカチオン供給剤のゲル化層は、保型性の良いものとな
るのであれば、どのような方法で表層部に形成されたも
のであっても良いが、好ましくは、予めジュランガムと
カチオン供給剤とを餡に混合し蒸気加熱により反応させ
てゲル化させたものが良い。Further, the gelling layer of the dull gum and the cation supplying agent in the surface layer portion of the bean jam of the present invention may be formed in the surface layer portion by any method as long as it has good shape retention. However, it is preferable that the gellan and the cation supplying agent are mixed in advance and reacted by steam heating to be gelled.
【0013】また、ゲル化層中に餡の粒子が混合してい
ても、混合していなくても良い。これは、餡玉の製造方
法の違いから生じることであり、例えば、ジュランガム
とカチオン供給剤とを餡に均一に混合した後、略球状に
成形し、蒸気で加熱して、表層部のジュランガムとカチ
オン供給剤とを反応させる方法や、略球状に成形した餡
をジュランガムとカチオン供給剤とを含む別の餡で包ん
で形を整えた後、蒸気で加熱して、表層部のジュランガ
ムとカチオン供給剤とを反応させる方法では、表層部の
ゲル化層中に餡の粒子が混合した餡玉となる。The bean particles may or may not be mixed in the gelled layer. This is caused by the difference in the manufacturing method of the bean jam, for example, after uniformly mixing the duragan gum and the cation supplier into the bean jam, it is molded into a substantially spherical shape, heated with steam, and duragan of the surface layer portion. A method of reacting with a cation supplying agent, or wrapping a bean paste molded into a substantially spherical shape with another bean jam containing duragan gum and a cation supplying agent to adjust the shape, and then heating with steam to supply duranium gum and cations in the surface layer portion. In the method of reacting with an agent, a bead is prepared by mixing bean particles in the gel layer of the surface layer.
【0014】また、ジュランガムを熱水で溶解した後、
カチオン供給剤を添加したゲル化液を、予め所望の形状
に成形しておいた餡玉の表面に塗布した後、放冷してゲ
ル化させる方法では表層部のゲル化層中に餡の粒子が混
合していない餡玉となる。Further, after the duran gum is dissolved in hot water,
A gelling solution containing a cation supplying agent is applied to the surface of the bean jam that has been molded into a desired shape in advance, and then the method of gelling by allowing to cool is that particles of bean jam in the gelling layer of the surface layer part. Will be a non-mixed bean jam.
【0015】また、請求項2の発明では、請求項1に記
載の餡玉において、前記カチオン供給剤は、乳酸カルシ
ウムであるものとしている。即ち、カチオンを供給する
物質全般のうち、本発明では乳酸カルシウムを最も好ま
しいものとして選択している。これにより、耐熱性が良
好であることは勿論、保型性が良好なゲルをその表層部
に持った餡玉となる。Further, in the invention of claim 2, in the bean jam according to claim 1, the cation supplying agent is calcium lactate. That is, of all the substances that supply cations, calcium lactate is selected as the most preferable one in the present invention. As a result, it is possible to obtain a ball having a gel having good shape retention as well as good heat resistance in its surface layer.
【0016】更に、ジュランガムとカルシウムとの反応
により生成されたゲルは、凍結してもその構造には変化
が起こらない(凍結変性しない)ため、カチオン供給剤
として、例えば、乳酸カルシウムを用いた場合、得られ
た餡玉は長期の凍結保存が可能で耐凍性に優れたものと
なる。Furthermore, the gel formed by the reaction of duran gum and calcium does not change its structure even when frozen (does not undergo freeze denaturation). Therefore, for example, when calcium lactate is used as a cation supplier. , The obtained bean jam can be stored in a frozen state for a long time and has excellent freezing resistance.
【0017】更に、請求項3の発明は、餡にジュランガ
ムとカチオン供給剤とを混合する混合工程と、前記混合
工程において得られた混合物を略球状の餡玉に成形する
成形工程と、前記成形工程により得られた餡玉を蒸気で
加熱して、表層部のジュランガムとカチオン供給剤とを
反応させ、ゲル化表層部を形成させるゲル化層形成工程
と、表面がゲル化した餡玉を冷却する工程とを含む餡玉
の製造方法を提案している。Further, the invention of claim 3 is the mixing step of mixing the duragan gum and the cation supplying agent in the bean jam, the molding step of molding the mixture obtained in the mixing step into a substantially spherical bean jam, and the molding step. Heat the bean jam obtained by the process with steam to react the gellan gum in the surface layer with the cation supplier to form a gelled surface layer, and to cool the bead with the surface gelled. It proposes a method for manufacturing bean jam that includes the steps of:
【0018】また、請求項4の発明は、請求項3に記載
の餡玉の製造方法において、前記カチオン供給剤は、乳
酸カルシウムであることを特徴とする餡玉の製造方法を
提案している。Further, the invention of claim 4 proposes a method for producing a bean jam according to claim 3, wherein the cation supplying agent is calcium lactate. .
【0019】[0019]
【発明の実施の形態】餡玉のまとまりを良くするため
に、ジュランガムを用いることが考えられる。この場
合、ジュランガムを多量の熱水に溶解してから餡を混合
し、更にカチオン供給剤を添加してゲル化温度の50℃
以上に保ちながら餡を成形して冷却すれば餡玉が得られ
る。BEST MODE FOR CARRYING OUT THE INVENTION In order to improve the cohesion of bean jam, it is conceivable to use duran gum. In this case, duran gum is dissolved in a large amount of hot water and then the bean paste is mixed, and then a cation supplier is added to the gelling temperature of 50 ° C.
If the bean jam is molded and cooled while maintaining the above, a bean jam is obtained.
【0020】このような方法で得られた餡玉は、崩れに
くい(保型性の良い)ものとなるが、餡を50℃以上に
保ちながら成形しなければならないため、温度調整等、
製造の際に手間がかかり面倒である。The bean jam obtained by such a method does not easily collapse (has good shape retention), but since the bean jam must be molded while keeping the bean at 50 ° C. or higher, temperature adjustment, etc.
It is troublesome and time-consuming during manufacturing.
【0021】また、食感及び風味の点においても、ジュ
ランガムを溶解させるために用いた熱水が餡を薄めてし
まうことになるため、水っぽく、固形物含有量の低い餡
玉となり、餡独特の風味・食感が損なわれてしまう。加
えて、ゲルに耐熱性を持たせるようにジュランガムの量
を調整した餡玉は、その中心までジュランガムのゲルが
形成された状態となってしまうので、餡玉中に餡の粒子
が均一に分散してしまい、これも餡独特の風味・食感を
損ねる要因となっている。Also, in terms of texture and flavor, the hot water used to dissolve the dull gum dilutes the bean jam, making it a water-like bean jam with a low solid content, which is unique to bean jam. The flavor and texture will be impaired. In addition, the bean jam with the amount of duragan gum adjusted to give the gel heat resistance will have a gel of the duragan gum formed up to the center of the bean jam. This is also a factor that impairs the flavor and texture unique to bean paste.
【0022】そのため、本発明では、より好ましいもの
として表層部のみにジュランガムとカチオン供給剤とに
よるゲル化層を備えた餡玉を提案している。これによ
り、保型性が良いだけでなく、風味・食感も餡本来の味
を保っている餡玉となる。For this reason, the present invention proposes, as a more preferable one, a bean paste having a gelling layer containing duragan gum and a cation supplying agent only in the surface layer portion. This makes the bean paste not only good in shape retention but also retains the original taste of bean paste in terms of flavor and texture.
【0023】即ち、ジュランガムのゲルに耐熱性や、保
型性を持たせるためにジュランガムの含有率を上げて
も、本発明の餡玉では、ジュランガムのゲルは餡玉の表
層部のみに配置された構成であり、内部の餡に対しては
熱水等の餡の風味・食感を損ねる原因となる原料を加え
る必要がないので、餡独特の風味・食感が保った餡玉と
なる。That is, even if the content of duragan gum is increased in order to impart heat resistance and shape retention to the gel of duragan, the gel of duragan of the present invention is arranged only on the surface layer of the beads. Since the composition is different, it is not necessary to add a raw material such as hot water that deteriorates the flavor and texture of the bean paste, so that the flavor and texture peculiar to the bean jam are maintained.
【0024】また、このような構成の餡玉は、ジュラン
ガムにより保型性が良好となると共に、このジュランガ
ムによるゲル化層はスプーン等で簡単に崩すことができ
るので食べ易いという長所を持っている。In addition, the bean jam having such a constitution has an advantage that it is easy to eat because the gellan layer formed by the duran gum can be easily broken with a spoon or the like while the shape retention is improved by the duran gum. .
【0025】また、本発明では、餡玉の表層部に、ジュ
ランガムとカチオン供給剤とを反応させたゲル化層を備
えた餡玉を得る方法も提案している。図1は本発明の餡
玉の製造方法の一実施例の工程を示すブロック図であ
る。原材料として用いているのは小豆練り餡である。The present invention also proposes a method of obtaining a bean jam having a gelling layer obtained by reacting duran gum and a cation supplying agent on the surface layer of the bean jam. FIG. 1 is a block diagram showing the steps of an embodiment of the method for manufacturing bean jam of the present invention. Azuki bean paste is used as a raw material.
【0026】まず、餡にジュランガムとカチオン供給剤
とを添加して、混合する。この時、全量に対するジュラ
ンガムの添加割合が0.2〜1.5%(好ましくは、
0.3%〜0.9%)で、乳酸カルシウムの添加割合が
0.04〜0.09%(好ましくは、0.03%〜0.
07%)となるようにする。First, duran gum and a cation supplying agent are added to the bean paste and mixed. At this time, the addition ratio of duragan gum to the total amount is 0.2 to 1.5% (preferably,
0.3% to 0.9%), and the addition ratio of calcium lactate is 0.04 to 0.09% (preferably 0.03% to 0.
07%).
【0027】次に、ジュランガムとカチオン供給剤とを
均一に混合した餡を略球状の餡玉に成形し、蒸気で加熱
する。ゲル化層の厚さは、0.5〜1.0mm程度が好
ましいのでこれを実現するためには、80〜95℃で1
5〜60分、好ましくは、85〜90℃で30〜40分
の条件下で蒸気加熱するとよい。蒸気加熱終了後、放冷
し、室温程度まで餡玉の温度が下がったら冷蔵庫にて冷
却する。Next, the bean jam in which the duranium gum and the cation supplying agent are uniformly mixed is molded into a substantially spherical bean jam and heated with steam. The thickness of the gelling layer is preferably about 0.5 to 1.0 mm.
Steam heating may be performed under conditions of 5 to 60 minutes, preferably 85 to 90 ° C. and 30 to 40 minutes. After steam heating is finished, allow to cool, and cool in a refrigerator when the temperature of the bean jam drops to about room temperature.
【0028】この方法であれば、餡玉中に均一に分散し
たジュランガムのうち、蒸気が接触する表層部のみに存
在するジュランガムだけがゲル化するので、簡単にゲル
化表層部を備えた餡玉を得ることができる。更に、餡玉
の成形までは常温で行うことができるので、製造も簡単
である。[0028] According to this method, of the duragan gum uniformly dispersed in the bean jam, only the duragan gum existing only in the surface layer portion in contact with steam is gelled, so that the beaded egg having a gelled surface layer portion is easily formed. Can be obtained. Further, the process of forming the bean jam can be performed at room temperature, so that the production is simple.
【0029】[0029]
【実施例】ゲル化表層部を備えた餡玉の保型性及び食感
は、ジュランガムと乳酸カルシウムの添加量によって左
右される。従来のようにジュランガムを熱水に溶解した
場合と、本発明のように直に餡に混合した場合とでは、
餡玉に所望の保型性及び食感を得るための添加量が異な
ると予想されるので、小豆粒あんを用い、ジュランガム
を熱水に溶解せずに餡に混合した場合のジュランガムと
乳酸カルシウムの添加割合の最適値を調べた。Example The shape-retaining property and texture of the bean jam with the gelled surface layer portion depend on the addition amounts of duran gum and calcium lactate. In the case of dissolving dull gum in hot water as in the conventional case, and in the case of directly mixing with bean paste as in the present invention,
It is expected that the amount added to obtain the desired shape-retaining property and texture in the bean jam will be different. Therefore, when using azuki bean paste, the duragan is mixed with the bean jam without being dissolved in hot water and calcium lactate. The optimum value of the addition ratio of was investigated.
【0030】まず、ジュランガムの添加量の最適値を知
るために、乳酸カルシウムの添加量を0.04%とし、
ジュランガムの添加量を変えた餡をそれぞれ直径16m
mの球状の餡玉に成形し、85〜90℃で30分間、蒸
気加熱を行い、得られたものそれぞれについての形態及
び食感を調べた。その結果を表1に示す。First, in order to know the optimum value of the addition amount of duran gum, the addition amount of calcium lactate was set to 0.04%,
16m in diameter for each bean paste with different amount of duran gum added
It was molded into a spherical bead of m and steam-heated at 85 to 90 ° C. for 30 minutes, and the morphology and texture of each of the obtained products were examined. Table 1 shows the results.
【0031】[0031]
【表1】 [Table 1]
【0032】表1より、ジュランガム0.3%〜0.9
%の範囲が最も好ましいことが、わかる。そこで、ジュ
ランガムの添加量を0.8%とし、乳酸カルシウムの添
加量を変えた餡をそれぞれ直径16mmの球状の餡玉に
成形し、85〜90℃で30分間、蒸気加熱を行い、得
られたものそれぞれについての形態及び食感を調べた。
その結果を表2に示す。From Table 1, duragan gum 0.3% to 0.9
It can be seen that the% range is most preferred. Therefore, the amount of duran gum added was 0.8% and the amount of calcium lactate added was changed to form a bean paste having a diameter of 16 mm, and steam heating was performed at 85 to 90 ° C. for 30 minutes to obtain a bean paste. The morphology and texture of each tatami were examined.
Table 2 shows the results.
【0033】[0033]
【表2】 [Table 2]
【0034】表2より、乳酸カルシウム0.03%〜
0.07%の範囲が最も好ましいことがわかる。From Table 2, from calcium lactate 0.03% to
It can be seen that the range of 0.07% is the most preferable.
【0035】以上のことから、全量に対するジュランガ
ムの添加割合が0.2〜1.5%の範囲で、乳酸カルシ
ウムの添加割合が0.04〜0.09%の範囲となるよ
うにすれば、保型性の良い餡玉を得ることができ、より
食感・風味の良い餡玉とするには、ジュランガムの添加
割合を0.3%〜0.9%とすると良いことがわかる。From the above, if the addition ratio of duran gum to the total amount is in the range of 0.2 to 1.5% and the addition ratio of calcium lactate is in the range of 0.04 to 0.09%, It can be seen that in order to obtain a bean paste having a good shape-retaining property and to give a bean bean paste having a better texture and flavor, the addition rate of dull gum should be 0.3% to 0.9%.
【0036】従って、前述した小豆練り餡に、ジュラン
ガム0.2〜1.5%(好ましくは0.3〜0.9
%)、カチオン供給剤である乳酸カルシウム0.04〜
0.09%を添加し、ジュランガムと乳酸カルシウムと
が餡に均一に分散するまで良く混合する。この混合作業
は、製造量が少ない場合は手で行えば良いし、製造量が
多い場合は餡玉状成形機等の機械により行えばよい。Therefore, 0.2 to 1.5% (preferably 0.3 to 0.9) of duran gum is added to the above red bean paste.
%), Calcium lactate which is a cation supplier 0.04 to
Add 0.09% and mix well until the duran gum and calcium lactate are evenly dispersed in the bean jam. This mixing operation may be performed by hand when the production amount is small, and may be performed by a machine such as a bead forming machine when the production amount is large.
【0037】実施例(1) 小豆練り餡(水分35%、糖度50)1000部に、ジ
ュランガム5部、カチオン供給剤である乳酸カルシウム
0.6部の割合で添加し、ジュランガムと乳酸カルシウ
ムとが餡に均一に分散するまで手で良く混合した。Example (1) To 1000 parts of red bean paste (water content 35%, sugar content 50), 5 parts of duragan gum and 0.6 parts of calcium lactate as a cation supplying agent were added to give duranium gum and calcium lactate. Mix well by hand until evenly dispersed in the bean jam.
【0038】次に、ジュランガムと乳酸カルシウムとが
均一に分散した餡を1個の重量が16〜17gの球状の
餡玉に成形した後、ステンレス板に並べた。Next, a bean jam in which duragan gum and calcium lactate were uniformly dispersed was molded into a spherical bean jam having a weight of 16 to 17 g, which was then placed on a stainless steel plate.
【0039】餡玉が並べられたステンレス板を蒸気直接
加熱機(戸野機械製)に入れ、温度を85〜90℃の範
囲内に指定して30分蒸気加熱し、表層部のジュランガ
ムと乳酸カルシウムとをゲル化させた。A stainless steel plate with bean jam was placed in a steam direct heating machine (manufactured by Tono Kikai), the temperature was specified within the range of 85 to 90 ° C., and steam heating was performed for 30 minutes, and then duragan gum and calcium lactate in the surface layer portion. And gelled.
【0040】30分経過後に蒸気直接加熱機から取り出
して放冷した。餡玉の温度が室温程度に下がったら、冷
蔵庫に入れて冷却し、表層部にジュランガムと乳酸カル
シウムのゲル化層を備える小豆練り餡の餡玉を得た。After 30 minutes, the steam was taken out of the direct heater and allowed to cool. When the temperature of the bean jam fell to about room temperature, it was placed in a refrigerator and cooled to obtain an adzuki bean jam bean jam having a gelling layer of duragan gum and calcium lactate on the surface layer.
【0041】このようにして得られた餡玉を一つプラス
チック容器に入れ、更に予め定めた量及び種類のみか
ん、パイン、ピーチ等のフルーツを入れた後、適度の甘
みがつけられ85℃以上に加温された寒天溶液を注入し
シール材で密封し、冷却して餡玉入りあんみつを得た。
得られたあんみつ中の餡玉は、餡が周囲の寒天溶液に解
け出して形状が崩れることなくきれいな略球状となって
いた。One bean paste thus obtained was placed in a plastic container, and then fruits such as mandarin oranges, pine and peach were placed in a predetermined amount and type, and then moderately sweetened to 85 ° C or higher. The heated agar solution was poured into the mixture, the mixture was sealed with a sealant, and cooled to obtain bean jam with bean jam.
The bean jam in the obtained anmitsu was a clean, substantially spherical shape without the bean jam dissolving into the surrounding agar solution and the shape being maintained.
【0042】実施例(2) 小豆練り餡(水分35%、糖度50)1000部に、ジ
ュランガム5部、カチオン供給剤である乳酸カルシウム
0.6部の割合で添加し、ジュランガムと乳酸カルシウ
ムとが餡に均一に分散するまで手で良く混合した。Example (2) To 1000 parts of red bean paste (water content: 35%, sugar content: 50), 5 parts of duranium gum and 0.6 parts of calcium lactate as a cation supplying agent were added to give duranium gum and calcium lactate. Mix well by hand until evenly dispersed in the bean jam.
【0043】次に、ジュランガムと乳酸カルシウムとが
均一に分散した餡を1個の重量が16〜17gの球状の
餡玉に成形した後、ステンレス板に並べた。Next, a bean jam in which duragan gum and calcium lactate were uniformly dispersed was molded into a spherical bean jam having a weight of 16 to 17 g, which was then placed on a stainless steel plate.
【0044】餡玉が並べられたステンレス板を蒸気直接
加熱機(戸野機械製)に入れ、温度を85〜90℃の範
囲内に指定して30分蒸気加熱し、表層部のジュランガ
ムと乳酸カルシウムとをゲル化させた。A stainless steel plate with bean jam was placed in a steam direct heating machine (manufactured by Tono Kikai), the temperature was designated within the range of 85 to 90 ° C., and steam heating was performed for 30 minutes, and then duragan gum and calcium lactate in the surface layer portion. And gelled.
【0045】30分経過後に蒸気直接加熱機から取り出
して放冷した。餡玉の温度が室温程度に下がったら、冷
蔵庫に入れて冷却し、表層部にジュランガムと乳酸カル
シウムのゲル化層を備える小豆練り餡の餡玉を得た。After the lapse of 30 minutes, the steam was taken out of the direct heater and allowed to cool. When the temperature of the bean jam fell to about room temperature, it was placed in a refrigerator and cooled to obtain an adzuki bean jam bean jam having a gelling layer of duragan gum and calcium lactate on the surface layer.
【0046】次に、白小豆あんを用いて餡玉を製造し
た。即ち、白あん(水分35%、糖度50)1000部
に、ジュランガム7部、カチオン供給剤である乳酸カル
シウム0.6部の割合で添加し、ジュランガムと乳酸カ
ルシウムとが餡に均一に分散するまで手で良く混合し
た。Next, bean jam was manufactured using white azuki bean paste. That is, to 1000 parts of white bean paste (water content: 35%, sugar content: 50), 7 parts of duran gum and 0.6 parts of calcium lactate, which is a cation supplier, were added, and the mixture was added until the duran gum and calcium lactate were evenly dispersed. Mixed well.
【0047】次に、ジュランガムと乳酸カルシウムとが
均一に分散した餡を1個の重量が16〜17gの球状の
餡玉に成形した後、ステンレス板に並べた。Next, a bean jam in which duragan gum and calcium lactate were uniformly dispersed was molded into a spherical bean jam having a weight of 16 to 17 g, and then placed on a stainless steel plate.
【0048】餡玉が並べられたステンレス板を蒸気直接
加熱機(戸野機械製)に入れ、温度を85〜90℃の範
囲内に指定して30分蒸気加熱し、表層部のジュランガ
ムと乳酸カルシウムとをゲル化させた。A stainless steel plate with bean jam was placed in a steam direct heating machine (manufactured by Tono Kikai), the temperature was specified within the range of 85 to 90 ° C., and steam heating was performed for 30 minutes, and duragan gum and calcium lactate in the surface layer were added. And gelled.
【0049】30分経過後に蒸気直接加熱機から取り出
して放冷した。餡玉の温度が室温程度に下がったら、冷
蔵庫に入れて冷却し、表層部にジュランガムと乳酸カル
シウムのゲル化層を備える白小豆あんの餡玉を得た。After 30 minutes, the steam was taken out of the direct heater and allowed to cool. When the temperature of the bean jam dropped to about room temperature, it was placed in a refrigerator and cooled to obtain a white bean jam bean jam having a gelling layer of duragan and calcium lactate on the surface layer.
【0050】このようにして得られた小豆あんと白あん
の餡玉をそれぞれ一つずつプラスチック容器に入れ、更
に予め定めた量及び種類ののみかん、パイン、ピーチ等
のフルーツを入れた後、適度の甘みがつけられ85℃以
上に加温された寒天溶液を注入しシール材で密封し、冷
却して紅白餡玉入りあんみつを得た。得られたあんみつ
中の小豆あんと白あんの餡玉は、両方とも周囲の寒天溶
液に解け出して形状が崩れることなくきれいな略球状と
なっていた。The red bean jam and the white bean jam bean paste thus obtained were placed in plastic containers one by one, and a predetermined amount and type of fruits such as mandarin oranges, pine and peach were added, and then moderately added. The agar solution which had been sweetened and heated to 85 ° C. or higher was injected, and the mixture was sealed with a sealing material and cooled to obtain red and white bean paste-containing anmitsu. Both the red bean jam and white bean jam bean paste in the obtained anmitsu were dissolved in the surrounding agar solution and had a substantially spherical shape without breaking the shape.
【0051】[0051]
【発明の効果】本発明の餡玉は、表層部がゲル化してい
るので、餡独特の風味・食感が保たれているだけでな
く、球状及びダイス状の餡玉としても崩れないという利
点を持っている。また、このゲル化層は、スプーンで簡
単に崩れるので食べ易く、軟らかい食感を備えたものと
なっている。EFFECTS OF THE INVENTION The bean jam of the present invention has an advantage that not only the flavor and texture peculiar to bean jam are maintained, but also spherical and dice-like bean jam does not collapse because the surface layer portion is gelled. have. In addition, this gelled layer is easy to eat because it easily collapses with a spoon, and has a soft texture.
【0052】さらに、耐熱性を備えているため、80〜
90度の寒天及びゼリー溶液に投入しても溶け出すこと
がない。また、ジュランガムとカルシウムとにより形成
されたゲルは凍結変性しないので長期の凍結保存も可能
であるという利点があり、様々な商品に応用することが
できる。Further, since it has heat resistance,
It does not dissolve even when added to 90 ° C agar and jelly solutions. In addition, the gel formed from duran gum and calcium has the advantage that it can be stored frozen for a long period of time because it is not freeze-denatured, and can be applied to various products.
【0053】また本発明の方法によれば、成形までは常
温で行えるため、成形方法及び成形物の取扱が容易であ
る。又、あんこの中までジュランガム及び乳酸カルシウ
ムが均一に混合されているが、上記中の成分、熱によっ
て成形物の表面のジュランガムと乳酸カルシウムだけが
反応しゲル化しているので成形物の中はあんこ本来の食
感味が残っている。Further, according to the method of the present invention, the molding can be performed at room temperature, so that the molding method and the molded product can be easily handled. In addition, duragan gum and calcium lactate are evenly mixed into the soup, but since the duranium gum and calcium lactate on the surface of the molded product react and gel due to the above components and heat, the paste inside the molded product is The original texture remains.
【0054】本発明では、小豆あん、白あん、うぐいす
あん等種々の餡を用いることができ、また、生あん、練
りあん、小倉あん、粒あんなどペースト状の餡に限ら
ず、粒が残っている状態の餡でも同様の効果を得ること
ができる。In the present invention, various kinds of bean jam such as red bean jam, white bean jam, and uguisu bean can be used, and not only paste bean jam such as raw bean paste, kneaded bean paste, Ogura bean jam, and grain bean paste, but the grains remain. The same effect can be obtained even when the bean paste is in the existing state.
【図1】本発明の餡玉の製造方法の一実施例の工程を示
すブロック図である。FIG. 1 is a block diagram showing the steps of an embodiment of the method for manufacturing bean jam of the present invention.
Claims (4)
ュランガムとカチオン供給剤とを反応させたゲル化層を
備えていることを特徴とする餡玉。1. A marbled ball characterized by comprising a gelling layer obtained by reacting duran gum with a cation supplying agent on the surface layer portion of the marbled ball formed into a substantially spherical shape.
であることを特徴とする請求項1に記載の餡玉。2. The bean jam according to claim 1, wherein the cation supplying agent is calcium lactate.
混合する混合工程と、 前記混合工程において得られた混合物を略球状の餡玉に
成形する成形工程と、 前記成形工程により得られた餡玉を蒸気で加熱して、表
層部のジュランガムとカチオン供給剤とを反応させ、ゲ
ル化表層部を形成させるゲル化層形成工程と、 表面がゲル化した餡玉を冷却する工程とを含むことを特
徴とする餡玉の製造方法。3. A mixing step of mixing duragan gum and a cation supplying agent in a bean jam, a molding step of molding the mixture obtained in the mixing step into a substantially spherical bean jam, and a bean jam obtained by the molding step. By heating the gel with steam to react gellan gum in the surface layer portion with a cation supplier to form a gelled surface layer portion, and a step of cooling the surface-gelled bean jam Characteristic method of manufacturing bean jam.
であることを特徴とする請求項3に記載の餡玉の製造方
法。4. The method for producing a bean jam according to claim 3, wherein the cation supplier is calcium lactate.
Priority Applications (1)
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Applications Claiming Priority (1)
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6430564A (en) * | 1987-07-27 | 1989-02-01 | Sanei Kagaku Kogyo Kk | Preparation of cream soda or such |
JPH05168426A (en) * | 1992-06-19 | 1993-07-02 | Nitta Gelatin Inc | Production of fulid material-sealed gel-line food |
-
1995
- 1995-12-25 JP JP34997895A patent/JP3630345B2/en not_active Expired - Fee Related
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6430564A (en) * | 1987-07-27 | 1989-02-01 | Sanei Kagaku Kogyo Kk | Preparation of cream soda or such |
JPH05168426A (en) * | 1992-06-19 | 1993-07-02 | Nitta Gelatin Inc | Production of fulid material-sealed gel-line food |
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