JPH09172971A - Bean jam ball and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bean jam ball having a specific gelated layer on the surface of a nearly spherically molded bean jam ball, not deteriorated in the characteristic flavor and texture of the bean jam, good in shape retention, and difficult in crumbling, even if thrown into a low viscous liquid, etc. SOLUTION: This bean jam ball has a specific gelated layer on the surface of the bean jam molded into a nearly spherical shape, and the gelated layer is formed by the reaction of (A) gellan gum with (B) a cation donor. The bean jam ball is obtained by blending the bean jam ball with the component (A) and the component (B), molding the mixture into the nearly spherical shape, heating the obtained bean jam molded product with steam to react the component (A) with the component (B) in the surface portion, and subsequently cooling the bean jam ball having the gelated surface layer. Calcium lactate is preferred as the component (B). The component (A) and the calcium lactate as the component (B) are preferably added in amounts of 0.3-0.9wt.% and 0.03-0.7wt.%, respectively, based on the total weight of the bean jam, the component (A) and the component (B). The steam-heating treatment is preferably performed at 85-90 deg.C for 30-40min to form the 0.5-1mm gelated layer.

Description

Detailed Description of the Invention

[0001]

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]

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.

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.

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.

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.

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]

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] 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.

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]

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.

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.

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.

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.

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.

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.

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.

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:

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]

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.

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.

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.

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.

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.

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. .

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.

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%).

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] 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]

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.

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]

[Table 1]

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]

[Table 2]

From Table 2, from calcium lactate 0.03% to
It can be seen that the range of 0.07% is the most preferable.

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%.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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]

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.

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.

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.

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.

[Brief description of the drawings]

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)

[Claims] 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. 2. The bean jam according to claim 1, wherein the cation supplying agent is calcium lactate. 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. 4. The method for producing a bean jam according to claim 3, wherein the cation supplier is calcium lactate.