JPS5931670A - Sugar-based sweetener for bean jam, its preparation and its use - Google Patents

Abstract

PURPOSE:To prepare a sugar-based sweetener for bean jam, giving bean jam having excellent taste, flavor, color, feeling to the tongue, nutritive value, etc., by adding a specific amount of a water-soluble magnesium salt to a sugar. CONSTITUTION:The objective sugar-based sweetener for bean jam can be prepared by adding a water-soluble magnesium salt such as magnesium chloride, magnesium sulfate, etc. to a sugar such as sucrose, maltose, isomaltose, starch syrup, etc., in an amount of 60-1,500ppm of magnesium based on the soild components of the sugar-based sweetener. The sweetener is added to beans having high starch content [e.g. adzuki beans, KINTOKI (a large kind of red bean), mottled kidney beans, etc.], and the mixture is heated and kneaded to obtain bean jam having excellent taste, flavor, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a sugar sweetener for soup stock, a method for producing the same, and uses thereof.

The production of bean paste is described in, for example, Food Industry VOI, '18. Nα
2゜83-92 (1975) etc., generally, according to the manufacturing process shown in the figure, the raw material, high starch content 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, carbohydrates such as sugar and maltose are added to this raw bean paste, and it is heated to a specified sugar concentration. This is done by lifting and collecting.

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 affected by the degree of particle destruction during wire raising.

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

11, Na10. 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.

VOlo, 15, NIL 2, 6≦) ~ 73 (1
973), iron, calcium,
Dissolved hardness components such as magnesium will deteriorate the flavor and color of the bean paste, so polyphosphates, El)
Although it has been described that dissolved metal ions such as magnesium should be insolubilized using a sequestering agent such as TA, or that hard components should be removed using a water softener, there are still many unknown points, and the flavor may not be good. It is said that producing bean paste of a certain quality requires a high level of skill.

On the other hand, the carbohydrates used in the production of red bean paste are now highly decolorized and desalted due to significant advances in refining technology in recent years.
Currently, carbohydrates that are more highly refined than raw bean paste are commercially available.

Aiming to improve the flavor of bean paste, the present inventor focused on the use of carbohydrate sweeteners containing various metal salts, and discovered that, unexpectedly, conventional metal sequestrants had not been used. The present invention was completed based on the discovery that a bean paste using a carbohydrate sweetener containing water-soluble magnesium, which is known to be removed as much as possible by being blocked or softened, has a good flavor.

That is, the present invention is a carbohydrate sweetener for bean paste containing water-soluble magnesium in a range of 60 to 00 +) pm per solid carbohydrate sweetener, a method for producing the same, and uses thereof. And, the method for producing the sugar sweetener for bean paste of the present invention is as follows:
Add water-soluble magnesium salt to carbohydrates per carbohydrate sweetener solids
It is characterized in that it is contained in a range of 0 to 1,500 ppm.

The high starch content legumes in the present invention refer to legumes containing about 30 to 60% starch, such as azuki bean, quince, cowpea, pea, mung bean, fava bean, green bean, quail, Refers to legumes such as otebo, lentil beans, and natama beans.

In the present invention, the raw bean paste is limited to the original raw bean paste, and includes the so-called bleached bean paste, strained bean paste, dried bean paste, and crushed bean paste that have gone through the process of removing water-soluble impurities such as scum and inorganic substances in the same way as raw bean paste. The starch may be anything that can give the sweetness and body to the bean paste. For example, sugar,
Carbohydrates such as maltose, isomaltose, starch syrup, maltitol, and reduced maltose starch syrup are used singly or in combination of two or more. Among these, in combination with sugar, starch sugars such as maltose, isomaltose, malto-oligosaccharide, and starch syrup, starch sugar alcohols such as maltitol, reduced maltose syrup, and sugar-bound starch syrup (sold by Hayashibara Shoji Co., Ltd., registered trademark coupling sugar) are used in combination. It has been found that magnesium not only improves the flavor of the bean paste, but also improves its physical properties and extends its shelf life.

In addition, if necessary, other ingredients may be added to the carbohydrate sweetener of the present invention, such as sweeteners such as eba, stevioside, α-glycosyl stevioside, saccharin, and other minerals, within a range that does not impair the flavor and color of the bean paste. , vitamins, etc. can also be used together.

Water-soluble magnesium may be any water-soluble magnesium salt that can improve the flavor without deteriorating the color tone and texture of the bean paste, such as magnesium chloride, magnesium sulfate, magnesium acetate,
Magnesium lactate and the like can be selected as appropriate, but inorganic water-soluble magnesium salts such as magnesium chloride and magnesium sulfate are particularly preferred. The concentration of water-soluble magnesium salt contained in carbohydrates is 960% per carbohydrate sweetener solid.
A range of 1,500 ppm is preferred.

If the concentration is less than 60 ppm, no improvement in the flavor of the bean paste can be expected, and if the concentration exceeds 1,500 ppm, it will not only have the opposite effect due to the acrid taste and unpleasant taste, but will also reduce sugar content. It has been found that solid sweeteners exhibit unpleasant tastes such as bitterness and bitterness.

When a water-soluble magnesium salt is added to a carbohydrate, the shape of the carbohydrate and the magnesium salt should be such that they can be uniformly mixed with each other, such as an aqueous solution, syrup, paste, powder,
Granules etc. can be selected as appropriate.

Various known methods such as mixing, kneading, dissolving, dipping, permeating, scattering, coating, spraying, and pouring can be appropriately selected as the method for incorporating the component.

6- Carbohydrates containing water-soluble magnesium salts are
the! Although it can be used as a sugar sweetener for sauces, if you feel safe, you are free to process it into other shapes and use it.

The sugar sweetener of the present invention produced in this way is heated together with fresh bean paste, and the bean paste collected is not only good in flavor but also contains essential minerals for the human body.
It is also suitable as a health food because it contains an appropriate amount of magnesium salt, which is often lacking in a normal diet.

The bean paste produced using the carbohydrate sweetener of the present invention not only has a good flavor, but also has a good color tone and texture.
You can enjoy this as it is as sweets, sweets for tea, etc. Furthermore, it can also be enjoyed as a variety of sweets such as Anpa/, Oban-yaki, Mikasa, Manju, Monaka, Daifuku bait, Dango, Ohagi, Yokan, and Ice confectionery. It can also be advantageously used as 4g*;l of bean paste.

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

Experiment 1. Comparison of various metal salts in carbohydrate sweeteners on the flavor of red bean paste (1) Formulation (1) Azuki raw red bean paste 2,000
g(11) water
1,000 m 1 piece) Carbohydrate sweetener (as solid) Approximately 1,376 g Sugar (granier, -sugar) 1
．． ．． 000 g + maltose (sold by Hayashibara Shoji Co., Ltd., registered trademark Sunmalt) 400 g + 7 mmol of total metal salts (equivalent to approximately 5 mmol per g of the product) Separately performed with carbohydrate sweeteners. First, take water in a stainless steel pot, heat and dissolve the metal salt-containing carbohydrate sweetener in it, and once it boils, add half of the raw bean paste, heat and stir well, then add the remaining half, making sure not to burn. Heat it up and raise the wire to make the product about 3,
I got 4 homs. -Also, a control bean paste was prepared using the same formulation and procedure except that a sugar sweetener without the addition of metal salts was used.

(3) Sensory test We compared the bean paste produced using carbohydrate sweeteners containing various metal salts with the control paste in terms of aroma and taste to determine whether it was delicious or not. A sensory test was conducted to determine whether the bean paste was good or not, using a five-point evaluation method by panel heating.

The results are shown in Table 1.

As is clear from the results in Table 1, it is preferable to use carbohydrate sweeteners containing magnesium salts to improve the flavor of bean paste, especially carbohydrate sweeteners containing magnesium chloride and magnesium sulfate. It was found that the effect of flavor improvement was remarkable when using .

The bean paste made with the magnesium salt-containing carbohydrate sweetener not only had an excellent flavor, but also had a good color and texture.

Experiment 2. Effect of the water-soluble magnesium salt concentration in the carbohydrate sweetener on the flavor of bean paste Using magnesium chloride, which obtained good results in Experiment 1, the influence of the magnesium chloride concentration in the carbohydrate sweetener was investigated. That is, the concentration of magnesium chloride in the carbohydrate sweetener is 6 to 6.5% as water-soluble magnesium per solid carbohydrate sweetener. OOO
An bean paste was produced according to the formulation and operation of Experiment 1, except that the content was in the range of ppm (0.1 to 100 mmol per lcg of M product, 2.4 to 2,432 ~ as magnesium). As in Experiment 1, a sensory test was also conducted using a sugar sweetener without the addition of metal salts and using 11-taan as a control.

The results are shown in Table 2.

12- -13- As is clear from the results in Table 2, the concentration of magnesium salt in the carbohydrate sweetener that affects the flavor improvement of bean paste is 60 to 1,500 as water-soluble magnesium per solid substance of the carbohydrate sweetener.
A range of ppm is preferred.

If the concentration is below this range, little improvement in flavor can be expected, and if the concentration is higher than this range,
It has been found that not only does it have the opposite effect due to the appearance of unpleasant taste, but also that the sugar sweetener itself exhibits unpleasant taste such as bitterness and bitterness.

A few examples will be described below.

Example 1 12 mmol of magnesium sulfate and 700 g of sugar were uniformly mixed to obtain a sugar sweetener for bean paste. This sweetener contains approximately 1,000 g of magnesium per solid substance.
The sweetener and water were 500ml.

The manufacturing operation for the bean paste was carried out in accordance with the method of Experiment 1, and the bean paste value of the product was approximately 1.7 to 9.

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

Example 2 21 mmol of magnesium chloride, 900 g of sugar, and sugar-bound starch syrup (registered trademark: Coupling Seeger) 2
009 was mixed uniformly to obtain a sugar sweetener for bean paste. The sweetener contained 1,000 fj of Magnesine per solid, and 500 ml of the sweetener and water.

The manufacturing operation of the bean paste was carried out according to the method of Experiment 1, and the bean paste of the product was approximately 2.1 to 9.

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

Example 3゜Magnesium chloride 85 mmol, reduced maltose saccharide (sold by Hayashibara Shoji Co., Ltd., registered trademark Mabino) 1.0
009 and α-glycosyl stevioside (manufactured by Toyo Seito Co., Ltd., trade name α-G Sui 15-1-)2. ! / was uniformly dissolved and mixed to obtain a carbohydrate sweetener for bean paste. This seasoning agent is 1 piece of magnesilla per solid substance.
,000g, the present sweetener and water 200ml.

The manufacturing operation of the bean paste was carried out according to the method described in [Experiment], and a product of approximately 1.71c9 was obtained.

The main point was that it had a good flavor, gloss, and color. In addition, the main point is that reduced maltose starch syrup containing maltitol as the main ingredient and seasoned with α-glycosyl stevioside not only makes it a low-cariogenic food, but also has about half of the normal caries content. It is suitable as a low-calorie food.

Example 4 7.6 mmol of magnesium lactate, 800 g of sugar, and 100 g of starch syrup were uniformly mixed to obtain a carbohydrate sweetener for 17-year-old red bean paste. This sweetener contains magnesilan per solid substance.1. (River Og, main seasoning agent and water 600m/7 and l~.

The manufacturing operation for the bean paste was carried out according to the method of Experiment 1, and about 19 tons of the product was obtained.

The main purpose is that it has a good flavor and color, and is suitable as an ingredient for bean paste such as red bean paste, manju, and yokan.

Example 5 Magnesium chloride 4 mmol and sugar 2.1/f,i
A sugar sweetener for bean paste was obtained by uniformly mixing 9 and 9. This sweetener is approximately 3231) l) as solid magnesium.
It contained m.

The composition of the bean paste is 2.1/cg raw red bean paste made by boiling the raw materials Azuki 1 and 9 according to the conventional method, removing the astringency, removing the bitterness and removing water-soluble impurities, this sweetener, and maltose (registered). Trademark Sanmar)) 400,9. 500ml of water and a small amount of salad oil were used.

The manufacturing process for the bean paste was carried out in the same manner as in Experiment 1, except that a small amount of salad oil was added at the time of boiling, and the line was raised to avoid breaking the bean paste.The product was approximately 351C9.
I got it.

The main purpose is that it has a good flavor, color and texture, and is suitable as an ingredient for bean paste in monaka (monaka), frozen confectionery, etc.

Example 6゜Magnesium chloride 37 mmol, sugar 1-. 5 to 9
and sugar-bound starch syrup (registered trademark Coupling Sugar)
A carbohydrate sweetener for bean paste was obtained by uniformly mixing 300 g. This sweetener contains approximately 521% magnesium per solid.
It contained ppm.

The composition of the bean paste is as follows: raw material Noriyokuto 1, g to Example 5
To 2.1 raw sweet bean paste treated in the same manner as above to remove water-soluble impurities, 800 g of the present sweetener and 800 me of water were added.

The manufacturing operation for the red bean paste was carried out in accordance with the method of Experiment 1, and about 3.7 kg of the rolled red bean paste product was obtained, taking care not to break the mashed red bean paste as much as possible.

The main point is that it has a good flavor and color, and is suitable as an ingredient for steamed shokan, monaka, frozen sweets, etc.

Example 7゜Magnesium sulfate 34 mmol, sand m 1.8. #
and high maltose syrup (sold by Hayashibara Shoji Co., Ltd.)
A sugar sweetener for bean paste was obtained by uniformly mixing 200 g of Marustar (registered trademark) in a 18-g thick mixture. Book 11”
It contained about 424 ppm magnesium per solids.

The bean mixture was as follows: 900 g of dried strained bean paste, seasoning agent, and 2,000 ml of water.

The manufacturing operation of the bean paste was carried out according to the method of Experiment 1, and the product An bean paste 3.41C9 was obtained.

The main purpose is that it has a good flavor and color, and is suitable as an ingredient for bean paste such as red bean paste, manju, and dango.

Example 8゜Magnesium chloride 17 mmol and maltose (registered trademark)
A carbohydrate sweetener for bean paste was obtained by uniformly mixing 400 g of Sanmaru)). The sweetener contained approximately 1,094 ppm magnesium per solids.

The bean paste mixture was based on Experiment 1, with 2.00 g of red bean paste
0 g, sugar 1,000.9, main sweetener and water 1.
OOO+++l.

The manufacturing operation of the bean paste was carried out according to the method of Experiment 119- Approximately 3.410g of the product was obtained.

Crystal has a good flavor, color, and texture, and is suitable as an ingredient for dango, botamochi, and ohagi.

[Brief explanation of drawings]

The figure shows an example of the manufacturing process for bean paste. Patent Applicant: Hayashibara Biochemical Research Institute Co., Ltd. - Written amendment to the procedure dated March 2, 1980 Kazuo Wakasugi, Commissioner of the Patent Office 1. Indication of the case Patent Application No. 4533 of 1988 2. Name of the invention Carbohydrate sweeteners for commercial use, their manufacturing methods, and their uses 3, and their relationship to the case of the person making the amendment Patent applicant 4, “Detailed description of the invention” section 5 in the specification to be amended Contents of the amendment (1) Specification "You are free to use other minerals, vitamins, etc." on page 5, lines 16-17 of the book. You are also free to use vitamins etc. ] and 1. (2) "1 Penetration" as stated in page 6, line 19 of the specification is "penetration"
will be corrected. (3) "..." stated on page 7, line 17 of the specification.
・Can be used to advantage. '', insert the following sentence: [It should be noted that the carbohydrate sweetener for sweet bean paste of the present invention is of course suitable for the production of bean paste, but it can also be used for sweet foods with high starch content other than bean paste, such as mochi sweets, gyuhi, uiro, custard. It has been found that good results such as improved flavor, improved physical properties, and extended shelf life can be obtained when used in the production of creams and the like. ” 2-

Claims (3)

[Claims] (1) Carbohydrate seasoning solid substance contains 60% water-soluble magnesium
~1,500 pl) Carbohydrate sweeteners for consumption within the range of ITI. (2) A method for producing a sugar sweetener for snacks, which comprises adding a water-soluble magnesium salt to the sugar in an amount of 60 to 1,500 ppm as a solid magnesium salt of the sugar sweetener. (3) Fresh bean paste prepared from beans with high starch content, sugar seasoning solids, and water-soluble magnesium at ω ~ 1.500
A method for producing bean paste characterized by heating it together with a sugar sweetener for bean paste containing in a ppm range, raising the temperature and collecting it.