JPS605255B2 - Yokan manufacturing method - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing wine-filled yokan.

The main raw material wine used in the present invention is wine brewed using wild grapes grown in the mountains and fields, which had been conventionally believed not to grow in Japan, and in particular Amurensis wine produced from Amurensis grapes (Kiyomi No. 1). It is.
This type of wine has strong acidity, aroma, and high sugar content, which is an aspect that grapes from the Honshu region of Japan do not have. Therefore, the present invention was devised to make Yokan possess the characteristics of Amurensis wine. Conventionally, research has been conducted on different manufacturing methods for yokan depending on the added raw materials (reference: Dictionary of Japanese Famous Confectionery, Tokyodo Publishing), but there are particular challenges when adding wine or other volatile raw materials. How can we make the most of the unique taste of wine, which has a unique flavor depending on its region of origin?

■ When producing yokan by adding volatile raw materials such as wine, 75 oo
Low-temperature treatment is performed before and after, but this low-temperature treatment shortens the shelf life.

That is the point. Regarding the above problem (1), for example, there is Patent No. 641388 as a method for manufacturing yokan when Nyagara grape wine (12%, 8 years sake) is added.
The shelf life is relatively short, about two months, and the quality is also limited.

In this situation, the applicant obtained the cooperation of a certain research institute's analytical research on Amurensis wines, and through practical examination and research that compared and examined prototype products based on several types of temperature regulations, The present invention has successfully achieved the above-mentioned problems {1) and {2', and a rich yokan with excellent aroma, luster, and wine flavor has been obtained.

In the method for producing yokan according to the present invention, raw bean paste, sugar, and agar solution are kneaded while heating, and 1,000 grapes of Amurensis wine bond are added to this while regulating the temperature to 0 to 103 qo. Mix and gradually stop heating when the moisture content is about 25%.
It is characterized by pouring and mixing the Amurensis wine and necessary additives while maintaining the product temperature at 98q0 to 10,000°C, and sealing the product in a predetermined container until the product temperature reaches 98q0 or higher.

Briefly, in the present invention, first, all products during the manufacturing process are heated to a high temperature of 98°C or higher for complete sterilization.

In particular, at least 10 is greater than or equal to 0 before mixing with Senbu. Next, the wine bond 1000 grapes is 10 C ~ 103
It is mixed at the regulated product temperature of oo.

This allows for the evaporation of unnecessary moisture while retaining as much of the wine contained in the Senbu as possible, and quickly optimizes the alcohol content of the Senbu.

Furthermore, the temperature at the time of addition of Amurensis wine was 9800.
It is regulated to ~10,000. The boiling point of alcohol content is around 7,800 at room temperature, but when Amurensis wine is added to a gel-like mixture such as raw bean paste, the amount of alcohol vaporized rises with the steam when the boiling point of water is 100 oo. is experienced.

That is, if wine is poured at a temperature exceeding 10,000, the alcohol content will be rapidly lost and the flavor will be impaired.

In addition, the acidity of Amurensis wine gives it an exquisite flavor, but when brewed at low temperatures, the acidity may hinder coagulation or cause separation during yolk production.

Therefore, in the present invention, it is necessary to brew the wine at a high temperature of 9,800 or higher in order to mix the Amurensis wine and the yokan ingredients well.

Above all, when Western-style wine is added while regulating the temperature between 9,800 and 1000, the aroma and color of the wine are more integrated with the yokan ingredients than at other temperatures, resulting in the optimal flavor. . Next, an embodiment of the method for manufacturing yokan according to the present invention will be described based on the attached principle drawings.

Add agar solution (
Add 3.5 liters of agar + 500 cc of water, and the product temperature is 10 ~
Heat to 103°C and knead thoroughly.

While keeping the temperature at 10200~10y0, add Senbu 309, an Amurensis wine stock, and stir to distribute it evenly.

Eventually, when the moisture content reaches the appropriate level of 25%, gradually stop heating.

After that, 70cc of Amurensis wine (wine product name: Tokachi Wine) was made while keeping the temperature between 98qo and 100℃.
Add the necessary additives (100 cc of fragrance if you want a strong fragrance), mix, inject and fill into theronium bag while keeping the quality below 9800, seal it with vacuum wrapping paper, and mold it. Allow to harden naturally.

Since the wine in which the 1000 grapes are pickled and the wine in which the grapes are infused are the same Amurensis wine, the wine is essentially double-packed, allowing it to maintain an extremely rich wine flavor.

By the way, the added wine is Amurensis wine (Kiyomi 1
In addition to the wines produced in the same production, Seibel wines can also be used. As described above, the present invention is directed to '1} Amrensis grapes produced in Tokachi, Hokkaido (Kiyomi 1).
Because the flavor of the wine brewed in the yokan is doubly mixed with the wine-pickled 1000 grapes and the added wine, the yokan contains an extremely large amount of the wine itself, making it rich and flavorful.

{2) Yokan made with wine is relatively soft due to the acidity of the wine, but it also has an exceptional texture due to the combination of dried grapes at the appropriate degree of mellowness. '3' Since the Yokan according to the present invention is subjected to high temperature treatment, there is no change in quality even after 24 months.

[4] By appropriately regulating the amount of wine that is mixed with 1000 grapes and the amount of wine added to Western wines, the unique acidity of Amurensis wines mixes with each other, creating a light sweetness.

'5} The wine content in the finished yokan is evened out by osmotic pressure, resulting in an even and unified taste.

It is possible to provide excellent yokan with stable quality while making use of Amurensis wines such as Amurensis.

[Brief explanation of drawings]

The drawings are principle process diagrams showing one embodiment of the method for manufacturing yokan according to the present invention.

Claims (1)

[Claims] 1 A method for manufacturing yokan in which the product temperature is controlled at a high temperature of 98°C or higher during the manufacturing process, in which a mixture of raw raw meat, sugar, and agar solution is kneaded while heating at 102°C to 103°C, and the product temperature is adjusted to 98°C or higher. While maintaining the temperature at 102℃~103℃, dry grapes soaked in Amurensis wine are mixed and heated to evaporate to reduce the water content to 25%.
%, then gradually stop heating, then add Amurensis wine and necessary additives and mix uniformly while keeping the product temperature at 98℃ to 100℃. A method for producing yokan, which comprises filling a predetermined container.