JPS603450B2 - Method for manufacturing sweets containing amanatto - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sweets containing amanatto.

More specifically, the present invention relates to a method for producing sweets containing sweetened soybeans, which are rich in flavor and preservability, and have a very smooth and well-finished surface. Conventional confections containing amanatto include: ■ Amanatto whose surface is sprinkled with Kankai powder to form a peanut shell-like skin (see Tokusei Publication No. 57-36942); ■ Amanatto which has been impregnated with chlorella extract. Sugar is applied to the surface of amanatto, such as a mixture of chlorella extract and gelatin poured over the surface, sprinkled with flour, and finally sprinkled with sugar syrup containing peppermint flavoring or butter (see Mochiko Sho 56-1 Madara No. 53). It is known that a peanut shell-like skin was formed by mixing honey and grain flour, but the flavor and texture of the amanatto itself was weakened, and the appearance was very uneven and unsightly. .

The method for producing confectionery containing amanatto of the present invention aims to solve the above-mentioned drawbacks of the conventional method, and involves pouring bran syrup containing alcohol on the surface of amanatto, and then adjusting the blending ratio to 1:0.5.
It is characterized by repeating several times the process of sprinkling powder containing mijin powder and corn starch, as well as maltose and powdered alcohol. The present invention will be described in detail below with reference to the drawings and compared with conventional examples.

In the present invention, as the raw material beans, all conventionally used beans such as red beans, white kidney beans, quail beans, and peas can be used.

First, we will explain the general method of manufacturing amanatto. ■ Raw beans that have been boiled and soaked overnight to remove the scum are boiled and softened by adding bicarbonate of soda in a conventional manner, and if necessary, bleach is added and further boiled.

After that, wash thoroughly with water to remove scum. ■ Compacting These raw beans are soaked in bran honey. First, they are soaked overnight in the first honey made by heating and dissolving about 60 kg of sugar and Sorvit 11k9 over 20 minutes of water. After being cut tightly, sugar is added to the remaining honey. About 20 k9 is added and boiled to dissolve, soaked overnight, heated again with beans the next day, cut into honey, and sprinkled with sugar to obtain amanatto.

A typical method for producing sweets containing amanatto consists of the steps described above.

The present invention is characterized in that the sugared amanatto is sprinkled with a powder containing mijin flour and cornstarch. It is also unique in the way it is sprinkled with honey to cover it with powder. In other words, it is wine honey. Wine molasses is made by adding sugar to alcohol (wine) and wine flavoring, heating and dissolving it, adjusting this to a sugar content of about 70%, pouring it over sweet natto, and making the powder adhere to the molasses.For reference, the molasses composition in this case is as follows: Give an example. By particularly using wine as the alcohol, it is possible to obtain a confectionery containing sweetened soybeans that has the flavor of wine and is rich in elegance. The honey obtained in this way is applied to the amanatto beans in a rotating drum to form a layer of base honey, which is then sprinkled with a powder consisting of Mijin powder and cornstarch while blowing air.The ratio of Mijin flour and cornstarch is 1:0.5-3 is desirable.

Of course, other powdered raw materials can be added, and by adding maltose in particular, it is possible to obtain a sweetened soybean confectionery with moderate sweetness and a very smooth and well-finished surface. In other words, the sweets containing amanatto obtained according to the present invention are
As shown in the drawing, there are a honey layer 2 and a powder layer 3 on the raw beans 1.
A plurality of layers were alternately formed, but unlike the conventional examples (1) and (2), the outer shape had almost no irregularities and had a very good appearance.

As the maltose mentioned above, a crystalline powder product such as Sunmalt (trade name: Takeshi Hayashibara Co., Ltd.), which is made of high-purity maltose, is most suitable.It eliminates the incompatibility of the flavor with amanatto when using only midin powder, and is very effective. A smooth and well-finished surface can be obtained. It is desirable to mix powdered vodka or the like as powdered alcohol in a ratio of about 0.5 to the above ratio to the powdered mixture of midin powder and cornstarch, so that the flavor can be further enhanced.

It is also a theory that peppermint flavoring can be included. The effects and experimental examples of the present invention will be described as follows while showing the mode of implementation.

Example 1 Taisho Shirokintoki is soaked in water to absorb enough water, and then boiled in swallows to remove the bitter taste.

The beans are soaked in base honey prepared by a conventional method while gradually adding sugar one to several times to make honey. Separately, 25k9 sugar (gufnu sugar) and 40cc wine flavoring.
Add wine (red) at 13.5 pm and melt and heat until the bran content reaches 63% or more to obtain nectar. Next, put 25 x 9 of the amanatto beans obtained as above into a rotating drum, and while rotating slowly at a rate of about 19 mm per minute, sprinkle the above wine honey to the extent that the surface of the beans is wet.
k9 and cornstarch 3 [9 and maltose [Sunmalt]
Product name Crystal powder product manufactured by Hayashibara Co., Ltd. 9k9 and powdered wine [Powdered sake vodka type manufactured by Sato Food Industry Co., Ltd.]
Sprinkle with powder mixed with 1.5k9. Repeat this sprinkling of honey and powder (15k9 powder divided into 5 portions of 3 kg each) several times. Finally, move it to the drying room and lower the room temperature to 6.
Dry at 0°C for 120 minutes. Finally, cool to room temperature,
Pack the bags. The resulting confectionery containing amanatto had a good shelf life, had an elegant flavor, and had a very smooth and well-finished surface. Example 2
A confectionery containing amanatto was obtained in the same manner as in Example 1, except that maltose 9k9 was replaced with powdered sugar 3k9 and maltose 6k9.

The obtained confectionery containing amanatto has an elegant flavor with a mixture of the taste of the outer shell and the amanatto inside, has excellent shelf life, and has a very smooth and well-finished surface. Ta.

[Brief explanation of drawings]

The drawing is a cross-sectional view of a confectionery containing amanatto obtained by the method of manufacturing a confectionery containing amanatto of the present invention. 1... Raw beans, 2... Molasses, 3...
...Powder.

Claims (1)

[Claims] 1. Sprinkle molasses on the surface of amanatto, then mix at a blending ratio of 1:0.
．． A method for producing sweets containing amanatto, which is characterized by repeating several times the process of sprinkling powder containing mijin powder and cornstarch as described in 5 to 3, maltose, and powdered alcohol. 2. The method for producing a sweet natto-containing confectionery according to claim 1, wherein the molasses contains alcohol. 3. The method for producing sweets containing amanatto according to claim 2, wherein the alcohol is wine. 4. The method for producing sweets containing amanatto according to any one of claims 1 to 2, wherein the powdered alcohol is powdered wine.