JPS5931653A - Bean jam and preparation thereof - Google Patents

Abstract

PURPOSE:To improve the flavor, by incorporating a saccharide and a specific amount of a water-soluble magnesium salt in a raw bean jam. CONSTITUTION:A raw bean jam is prepared from beans with a high content of a starchy material containing about 30-60% starchy material, e.g. AZUKI beans, KINTOKI AZUKI beans, cowpeas, peas, mung beans, broad beans, kidney beans, etc. A sweetening saccharide, e.g. sugar, moltose, thick malt syrup, etc. and a water-soluble magnesium salt, e.g. in an amount within 24.3-607mg range expressed in terms of magnesium based on one kg product bean jam are added to the raw bean jam. Magnesium chloride, magnesium sulfate, magnesium acetate or magnesium lactate, etc. is used as the water-soluble magnesium salt.

Description

[Detailed description of the invention] The present invention relates to red bean paste and its manufacturing method.

An is a sweet food made from beans with high starch content.
It is consumed in large quantities as a main ingredient in Japanese sweets.

The production of bean paste is carried out by, for example, Food Industry Vol. 1.18. Nn2
．． As described in 83-92 (1975), in general, according to the production process shown in the figure, the raw material, high starchy beans, is boiled in a large amount of water, soaked in water, and dehydrated. Fresh bean paste is produced by removing water-soluble impurities such as scum, astringency, coloring, and inorganic substances from beans.Next, sugars such as sugar and maltose are added to this raw bean paste and heated to a predetermined sugar concentration. It is carried out by

The quality of bean paste is judged by its texture, flavor, color, etc. As a result of detailed basic research, the texture of the tongue has been determined by the differences in the size of bean paste particles (swollen starch particles wrapped in heat-coagulated proteins) that originate from the types of high-starch beans, as well as the differences in the size of bean paste particles (swelled starch particles wrapped in heat-coagulated proteins), as well as differences in the texture of bean paste when boiling beans and raw bean paste. It is known that this is greatly influenced by the degree of ring breaking of the particles during wire raising.

Regarding the flavor and color of bean paste, see Food and Science, Vol.

11.1 group 10. 125-127 (1969), it is stated that it is desirable to select high-quality raw beans and to use softened water, and furthermore, New Food
Industry.

Vol, 15. Nn 2 , 69-73 (197
3) Dissolved hardness components such as iron, calcium, and magnesium in the water used during the production of red bean paste will deteriorate the flavor and color of the red bean paste, so polyphosphates, EDT'A
All the dissolved ions such as magnesium are insolubilized using a metal sequestering agent, but although it is stated that the hardness component can be removed with a water softener, there are still many unknown points, and the flavor is good and consistent. It is said that manufacturing high quality bean paste requires a high level of skill.

Aiming to improve the flavor of red bean paste, the inventor of the present invention focused on the use of various metal salts and continued intensive research, and found that the red bean paste containing water-soluble magnesium, which is conventionally sequestered with metal sequestering agents, had a good flavor. The present invention was completed based on this discovery.

That is, the present invention is a bean paste containing water-soluble magnesium in a range of 243 to 607 m9 per cup of the product, and a method for producing the same.

The method for producing bean paste of the present invention involves adding a water-soluble magnesium salt to raw bean paste prepared from beans with high starch content and adding saccharide to the bean paste.
It is characterized in that it is contained in a range of m9.

In the present invention, the high starch content beans refer to approximately 30 to 60%
It refers to legumes containing starch, such as azuki beans, kintoki, cowpeas, peas, green beans, fava beans, green beans, quail, lentils, and red beans.

In the present invention, the raw bean paste is not limited to the original raw bean paste, but includes so-called bleached bean paste, strained red bean paste, dried red bean paste, crushed red bean paste, etc. Refers to all the main ingredients for bean paste derived from beans with high starch content.

In addition, in the present invention, adding a water-soluble magnesium salt to the raw bean paste along with the sweet sugars means that it is sufficient if the sweet sugars and the water-soluble magnesium salt are contained in the raw bean paste as uniformly as possible, and the flavor of the bean paste can be improved. As a method,
For example, any method can be freely adopted, such as first mixing any of the ingredients and then adding the remaining ingredients and heating to raise the line, or adding all the ingredients at the same time and heating to raise the line.

Water-soluble magnesium may be any water-soluble magnesium salt that can improve the flavor without deteriorating the color tone or texture of the bean paste, such as magnesium chloride,
Magnesium sulfate, magnesium acetate, magnesium lactate, etc. can be selected as appropriate, and among them, inorganic water-soluble magnesium salts such as magnesium chloride and magnesium sulfate are preferred. The concentration of the water-soluble magnesium salt used is 243 to 243 g of magnesium per gram of the product.
607 (1.0 to 250 for regular magnesium salts)
Equivalent to millimoles. ) is preferable, and if the concentration is below this range, no improvement in flavor can be expected, and if the concentration is higher than this range, it has been found that a bitter taste and unpleasant taste appear and have the opposite effect. did.

Furthermore, the sweetening sugar added to the raw bean paste may be any sugar that can impart body as well as sweetness to the bean paste, and usually one or more of sugar, maltose, starch syrup, maltitol, reduced maltose starch syrup, etc. may be used as appropriate. Among them, starch sugars such as maltose and starch syrup, starch sugar alcohols such as maltitol and reduced maltose starch syrup, and sugar-bound starch syrup (a product of Hayashibara Co., Ltd., registered trademark Coupling Seager) are used. It was found that magnesium salt has a significant flavor-enhancing effect.

In addition, other sweeteners such as stevioside, α-glycosylstevioside, saccharin, etc. may be used in combination as long as the flavor and color of the bean paste are not impaired.

The bean paste of the present invention is convenient as a health food because it contains an appropriate amount of magnesium salt, which is an essential mineral for the human body but is often lacking in the normal diet. If necessary, you are free to add other minerals, vitamins, etc. to the bean paste for further nutritional enrichment as long as it does not impair the flavor and color of the bean paste.

The bean paste of the present invention produced in this way not only has a good flavor, but also has a good color tone and texture, so it can be enjoyed as it is as an sweet bean paste or as a gado for tea. For example, it can be advantageously used as an ingredient for various types of confectionery such as Aepan, Oobanyaki, Mikasa, Manju, Monaka, Daifuku mochi, Dango, Ohagi, Yokan, and frozen confectionery.

6- Hereinafter, the present invention will be explained in detail through experiments.

Experiment 1 Comparison of the effects of various metal salts on the flavor of bean paste (1) Formula Azuki raw bean paste 2,000 & 1 Sugar 1. ．． 0
00 g, maltose (manufactured by Hayashibara Co., Ltd., registered trademark Sunmalt) 400,! 9. Metal salt 17 mmol (equivalent to about 5 mmol per ICg of the product) and water 1,000
mIl! (2) Manufacturing operation This operation was performed separately for each type of metal salt.

First, take water in a stainless steel pot, heat and dissolve sugar, maltose, and a specific metal salt in it, and when it comes to a boil, add half of the raw bean paste, heat and stir well, then add the remaining half, and make sure it doesn't burn. Heat it up and raise the wire to make the product about 3.
Obtained 4 kg.

In addition, a control bean paste was prepared using the same formulation and procedure except that no metal salt was used.

(3) Regarding the bean paste containing various metal salts manufactured by the operation of sensory test (2),
In particular, the bean paste was compared with a control bean paste in terms of aroma and taste, and a sensory test was conducted to determine whether the bean paste was delicious or tasteless using a five-point evaluation method based on panel side groups.

The results are shown in Table 1.

As is clear from the results in Table 1, the addition of magnesium salts is suitable for improving the flavor of bean paste, and the effects of adding magnesium chloride and magnesium sulfate are particularly significant. In addition, the bean paste made with magnesium salt was not only superior in flavor, but also in color and texture.

Experiment 2 Effect of magnesium salt concentration on the flavor of red bean paste Using magnesium chloride, which obtained good results in Experiment 1, the effect of its concentration was investigated. That is, the concentration used is 0.1 to 100 mmol (magnesium, !:t, 2.4 to 2.4 to 32 mg) per gram of the product with magnesium chloride.
) An bean paste was produced using the same formulation and operation as in Experiment 1, except that the content was within the range of 1.), and the sensory test was also conducted in the same manner as in Experiment 1, comparing it with a control bean paste without metal salts. The results are shown in Table 2.

10-11- As is clear from the summary in Table 2, the concentration of water-soluble magnesium salt that affects the flavor improvement of the bean paste is preferably in the range of 243 to 607 mg of magnesium per g of the bean paste product, and at most 60. A range of 7 to 607 mg is desirable.

It has been found that if the concentration is below this range, almost no improvement in flavor can be expected, and if the concentration is higher than this range, a bitter taste or unpleasant taste will appear, which will have the opposite effect.

A few examples will be described below.

Example 1゜The composition is raw bean paste prepared from Oteho according to the conventional method.
,000,! 7, 700 g of sugar, 12 mmol of magnesium sulfate (corresponding to about 170 ml of water-soluble magnesium per g of the product), and 500 ml of water.

The manufacturing operation was carried out in accordance with the method of Experiment 1, and approximately 1.7 kg of the product was obtained.

This product has good flavor and good color, and is suitable as an ingredient for bean paste, rice cakes, yokan, etc.

121 Example 2 The composition is raw bean paste prepared from cowpeas according to a conventional method.
000 g, sugar 900.9, sugar-bound starch syrup (registered trademark Kanopring Seaguar) 200 g, magnesium chloride 2
1 mmol (corresponding to about 243 ml of water-soluble magnesium per g of product) and 500 ml of water.

The manufacturing operation was carried out in accordance with the method of Experiment 1, and approximately 2.1 kfl of the product was obtained.

This product has a good flavor, color, and texture, and is suitable as an ingredient for dango, ohagi, hatamochi, etc.

Example 3゜The composition is raw bean paste prepared from peas according to a conventional method.
,000 g, reduced maltose starch syrup (manufactured by Hayashibara Biochemical Research Institute Co., Ltd., registered trademark Mavit)) 1,000 g, α
- Glycon Rustepioside (manufactured by Toyosei Co., Ltd., trade name α-G-Swee)) 2g, magnesium chloride 8.5
millimoles (equivalent to about 121 ml of water-soluble magnesium per liter of product) and 13-200 ml of water. The manufacturing operation was carried out in accordance with the method of Experiment 1, and a product having a mass of approximately 1.7109 mm was obtained.

Motoichi had a good flavor, luster, and color. In addition, Motoichi uses reduced maltose starch syrup, which has maltitol as its main ingredient, and flavoring with α-glycosyl stevioside, making it suitable as a low-calorie food with about half the calories of regular bean paste. .

Example 4 The composition is raw bean paste prepared from azuki beans according to a conventional method.
000 g, sugar 800 g, starch syrup 100.91, magnesium lactate 7.6 mmol (equivalent to about 97 m9 per g of the product as water-soluble magnesium), and water 600 g.
ml.

The manufacturing operation was carried out according to the method of Experiment 1, and the product was approximately 1. ．． 9 lC9 was obtained.

Motoichi has a good flavor and good color, and is suitable as an ingredient for bean paste, frozen buns, yokan, etc.

Example 5 According to a conventional method, water was added to 1 kg of raw azuki beans, boiled, and water-soluble impurities were removed by cutting the astringency and removing the bitterness, to obtain 2.1 kg of Asukip raw bean paste.

The composition of the bean paste is 211cg of this crushed raw bean paste and 14k sugar.
g, 400 g of maltose (registered trademark Sunmalt), 4 mmol of magnesium chloride (equivalent to about 194 ml of water-soluble magnesium per liter of the product), 500 ml of water, and a small amount of salad oil.

The manufacturing operation was carried out in accordance with the method of Experiment 1, except that a small amount of salad oil was added at the time of boiling, and the line was raised so as not to break the mashed bean paste after that, and about 3.5 kg of the product was obtained.

Motoichi has a good flavor, color, and texture, and is suitable as an ingredient for monaka, frozen confections, and other bean pastes.

Example 6゜1 kg of raw material ryokuri was treated in the same manner as in Example 5 to remove water-soluble impurities and made into ryokutotsubu fresh bean paste 2.1 to 9
I got it.

The mixture of bean paste is 2.1 parts of this crushed raw red bean paste, 9 parts of sugar, and 1.5 parts of sugar.
kg, sugar-bound starch syrup (registered trademark coupling sugar)
300g1 37 mmol of magnesium chloride (approximately 243 m as water-soluble magnesium per gram of product)
g) and 800 ml of water.

The manufacturing operation was carried out in accordance with the method of Experiment 1, and the diameter of the wire-raised product was approximately 3.7 cm, taking care not to break the crushed red bean paste as much as possible.
I got 109.

Motoichi has a good flavor and good color, and is suitable as an ingredient for steamed bean paste, monaka, frozen sweets, etc.

Example 7 The composition was 900 g of dried strained red bean paste, 1.8 kg of sugar, 200 g of starch syrup, and 34 mmol of magnesium sulfate (approximately 243 m9 of water-soluble magnesium per g of the product).
) and 2,000 m1 of water.

The manufacturing operation was carried out according to the method of Experiment 1, and the product Anko 3
．． Obtained 4 kg.

Motoichi has a good flavor and good color, and is suitable as an ingredient for bean paste, manju, dango, etc.

[Brief explanation of drawings]

The figure shows an example of the manufacturing process for bean paste. 16- Procedural amendment (formality) December 24, 1980 Mr. Kazuo Wakasugi, Commissioner of the Japan Patent Office Case indication 1982 Patent Application No. 141815 2 Title of the invention and its manufacturing method a Name of the person making the amendment Related: Patent Applicant Hayashibara Biochemical Research Institute Co., Ltd. November 12, 1982 Section G of "Detailed Description of the Invention" of the specification subject to the amendment Separate pages 9 and 11 of the specification of the contents of the amendment Correct each copy of paper.

Claims (2)

[Claims] (1) Water-soluble magnesium per gram of the product is 24
．． Bean paste contained in the range of 3 to 6071v. (2) A method for producing bean paste, which is characterized in that raw bean paste prepared from beans with high starch content contains water-soluble magnesium salt as magnesium in the range of 24.3 to 6071 v per gram of the product, along with sugar.