JPS59183653A - Production of bean jam containing pumpkin - Google Patents

Abstract

PURPOSE:To obtain a bean jam containing a pumpkin, utilizing the original flavor of a pumpkin, and useful for ingredients in bread or filling confectionery, etc., by steaming or boiling a pumpkin, straining the steamed or boiled pumpkin, adding bean jam not yet sweetened with sugar and sugar in a specific proportion to the resultant pumpkin puree, kneading them, and boiling the resultant mixture. CONSTITUTION:(A) 100pts.wt. steamed or boiled and strained pumpkin puree is mixed with (B) 50-100pts.wt. bean jam not yet sweetened with sugar and (C) 60-80pts.wt. sugar. The resultant mixture is then kneaded under heating and boiled to give the aimed bean jam containing the pumpkin.

Description

[Detailed Description of the Invention] This invention relates to a method for producing pumpkin sujian (starvation),
In detail, it relates to a method of making bean paste using pumpkin as the main ingredient, and the purpose of the present invention is to make an bean paste using pumpkin as the main ingredient,
To provide a method for producing pumpkin-containing bean paste that makes the most of the flavor of pumpkin honrai.

In general, Kahochiya has a high vegetable solid content, so the bean paste is
9. The bean paste may become hard or viscous, resulting in the flavor and color of the finished bean paste. However, as a result of research, the inventor of the present invention was able to solve the above-mentioned drawbacks of the conventional ingredients, such as the texture, taste, color tone, etc. An attempt was made to obtain a pumpkin-containing bean paste that has a good texture and the same hardness as ordinary bean paste products.

Next, the present invention will be explained as an example! I will explain.

First, cut the pumpkin into pieces of appropriate size, put them in a steamer, and boil them. Puree the boiled pork through a mesh to make pumpkin puree.

In addition, the pumpkin puree of this example had a moisture content of 80%.

Prepare each raw material according to the table below.

In this example, butter was used as the fat and oil, and cinnamon was used as the flavoring agent.

Each of the raw materials blended in this example is placed in a pot, heated and kneaded, and boiled down to an appropriate level. When heating, adjust the temperature so as not to burn the mixture in the pot. Since the kneaded product thus obtained, that is, the pumpkin-containing bean paste, used fresh bean paste, it had the yellow tone of pumpkin puree and had a unique pumpkin flavor. The viscosity (hardness) of this bean paste was suitable for wrapping bean paste without being too soft.

The present invention is not limited to the embodiments described above;
The following practical aspects can be made. That is, (a) In addition to white bean paste, any suitable raw bleached bean paste, such as red bean raw bean paste or mung bean raw bean paste, may be used within the above blending range. (b) Auxiliary raw materials such as fats and oils, salt, and fragrances in the blended raw materials can be omitted as necessary; g.) A vacuum pot is used for the heating and mixing method of raw materials, and the boiler is kept under reduced pressure. It is possible to prevent the raw materials from burning, discoloring, and scattering the flavor by heating and mixing them.

As explained above, according to the present invention, pumpkin and puree obtained by steaming and pureed pumpkin are added, raw bean paste, and sugar, and when this mixture is heated and mixed, 100 parts of the pumpkin or puree is added. , about 50 to 100 parts of fresh bean paste,
Since about 60 to 80 parts of sugar is blended, it is possible to obtain pumpkin-filled bean paste with good flavor, color, texture, and viscosity without causing burning in the heating, mixing, and stirring steps. That is, the present invention is characterized by adding a predetermined amount of pumpkin or piure when blending the raw materials, and is easy to implement because the process of making bean paste does not require any particularly complicated processing. The bean paste obtained according to the present invention is delicious and has a flavor and texture unique to pumpkin, and is rich in carotene and has high nutritional value. Although the color tone and viscosity of the bean paste obtained according to the present invention depend on the amount of pumpkin and puree added, the color tone and viscosity of the bean paste obtained according to the present invention can be almost the same as that of ordinary bean paste products without adding pumpkin puree. , this bean paste can be widely used as bread ingredients, confectionery fillings, or regular bean paste.

Claims (1)

[Claims] For every 100 parts by weight of kabachi and puree made by steaming and pureed pumpkin, add about 50 to 100 parts by weight of raw bean paste and about 6 parts of sugar.
0 to 80 parts by weight, the mixture is heated, kneaded, and raised.