JPS6070034A - Chocolatelike food made from azuki bean as raw material and production thereof - Google Patents

Abstract

PURPOSE:To produce a chocolatelike food capable of preventing obesity, and suppliable to patients with diabetes without fear, by using dehydrated strained bean jam, sugar and pullulan as raw materials. CONSTITUTION:A dehydrated strained bean jam with about 30-35% moisture adjusted to suppress the excess gelatinization of starch particles and reduce the damage of starch particles is mixed with 10-50wt%, based on the dehydrated strained bean jam, sugar and 1-7wt%, based on the dehydrated strained bean jam, pullulan are added thereto. 10-30wt% fat or oil containing 20-30wt% unsaturated fatty acid, e.g. oleic acid or linoleic acid, 10-20% dairy product, e.g. powdered milk, and other dyestuff and perfumes, etc. are if desired added to the resultant mixture. The mixture is then heated to give 90-95 deg.C central temperature, and stirring and kneading are carried out 30-60min. The resultant mixture is then put into a mold and cooled.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel chocolate-like food product made from azuki beans. Jokore-1 ~ is made by roasting cacao beans to change their structure so that the fat content can be squeezed out easily, then crushing them to make cocoa and nitubes, which are then heated and put into a grinder [pushed to form a paste]. Bitter chocolate is produced by cooling and adding sugar, dairy products, flavorings, etc.

The composition of cocoa bean powder is 3% water, 8% protein, and 2% fat.
The fatty acid composition of this fat with the highest content is 39% oleic acid, 30% carbohydrates, and 6% ash.
It is composed of about 35% stearic acid, 24% palmitic acid, and 2% linoleic acid, and has a low melting point, and compared to white fat, it has a sharper lobe, and the difference from the freezing point is only within 1°C. It is no exaggeration to say that the product that takes advantage of this feature is the も:]rate product.

Although chocolate is a very high-calorie food, the fatty acids it contains are mostly saturated fatty acids and have a high degree of stability.
It is not a desirable food from a health perspective.

The present invention relates to a healthy food made from dehydrated strained A/V obtained from raw materials other than cacao beans, specifically azuki beans. In other words, the traditional Japanese azuki beans have a good color tone and are suitable for chocolate-like foods, and are far superior to cacao beans in terms of their health benefits.

The inventors conducted intensive research and succeeded in producing a chocolate-like food using adzuki beans as a raw material.

As a grain, adzuki beans contain 15% water, 20% protein, and 2% fat.
%, sugars mainly starch 54%, fiber 4%, ash 3
%, and the ash contains Ca and P.

Contains Fe and Na, and contains vitamins ('31,
Contains B2, niacin. Comparing this to cacao beans, the fat content is 1/12 that of cacao, but the protein content is 2.5 times that of cacao, and the carbohydrate content is 1.8 times that of cacao.

80% of the carbohydrates in adzuki beans are starch, and these starch particles are 18 to 6
The starch grains are abnormally large at 0μ, and are surrounded by globumin-based proteins with large molecular weights. This globumin protein is highly resistant to heat.

The standard manufacturing method for red bean paste is to first pickle the raw material and then start heating it, or after washing with water, add about 3 ounces of water and heat it, keep it boiling for about 15 minutes, and then reduce the volume. In order to reduce uneven heating, when the temperature reaches 11 m, add 1/2 the amount of cold water for the red beans and lower the water temperature to below 50°C. Gradually increase the temperature and bring it to a boil, then turn off the heat and pour in water to wash away tannins and other lye and astringent ingredients, and then remove the tannins and other astringent components. A method of calculating and combining is adopted.

Since the present invention is aimed at a product similar to Chikore-1, which has physical properties different from conventional bean pastes, if the bean paste produced by the conventional manufacturing method is used, the starch particles will be too gelatinized and gelatinized. There are some drawbacks, so it is necessary to use the following dehydrated strained bean paste that suppresses this and eliminates breakage of the starch granules during pounding.

5- The production of the dehydrated strained bean paste will be explained in detail below.

First, in the first step, the azuki beans are washed with a little water and are 3 to 4 times heavier than the azuki beans (
Add water from b) and heat, and bring the product temperature to 50-60°C for 2-20 minutes.
Hold for 3 hours. In this process, the adzuki beans gradually absorb water from the embryonic site and swell, and the starch also begins to gelatinize, and partially gelatinizes. Two hours after the start of heating, gelatinization progresses by 50 to 60%, but the globumin protein surrounding the starch granules hardly undergoes thermal denaturation.

In the second step, the temperature is temporarily lowered by replenishing cold water in an amount 2 to 3 times the weight of the raw red beans.

This operation interrupts the sequence of starch pregelatinization.

This has the effect of not rupturing the starch granules even when the starch is completely pregelatinized. When the temperature started to rise again and the product temperature reached 100°C, it was heated at the same temperature for 20°C.
Hold for ~40 minutes to allow starch to expand and pregelatinate, then turn off the heat and leave for about 1 hour. During this time, swelling and pregelatinization of the starch are completed, and moderate gelatinization progresses. In addition, the globumin-based proteins surrounding the starch coagulate under heat, protecting the expanded and pregelatinized starch granules.

Through the above J: sea urchin steps 1 and 2, the boiled red beans have less rupture of the outer skin, minimize the outflow of water-soluble components, and the starch inside is ideally expanded, pregelatinized, and glued. The protein also swells ideally and undergoes thermal denaturation + (1 zuru).

The third step is to transfer the boiled red beans as described above to a colander, separate the solids and liquid, and pour water 2 to 3 times over the solids into the colander to extract the tannins contained in the skin and cotyledons. and other astringent tastes are removed by conventional methods.

As the fourth step, the boiled red beans that have been washed with water are crushed using a chopper or I-Rakai machine, etc., and the skin is removed through a finisher with a cylindrical sieve of 80 to 100 mesh size, and the skin is removed using a centrifugal dehydrator. Dehydrate to about 30-35%, and strain and strain.

The present invention uses this dehydrated strained oil/υ as the main raw material, and contains 10 to 50% sugar by weight of this raw material and 1 to 7 of the dehydrated strained oil/υ.
After adding % by weight of pullulan and stirring and kneading for 30 to 60 minutes at a center temperature of 90 to 95 degrees Celsius, the mixture is placed in a metal mold, wooden mold, plastic mold, etc., and cooled and solidified to form a chocolate-like product. It's something to do with food. In this way, according to the present invention, a soft chocolate-like food in which pullulan, sugar, and dehydrated strained bean paste are harmonized can be obtained. In this case, it is advantageous to add pullulan that has been mixed in powder form with sugar in advance, since this can prevent the pullulan from becoming a non-uniform solid.

Pullulan has the effect of inhibiting sugar absorption in the intestines, so it can be safely supplied to prevent obesity and to diabetic patients.

Furthermore, in carrying out the present invention, 1
10 to 30% by weight of dehydrated strained bean paste, which is mainly made of vegetable oils and fats containing 0 to 50% by weight of sugar, 1 to 7% by weight of pullulan, and 25 to 30% of unsaturated fatty acids such as oleic acid, linoleic acid, and lyluic acid. % added and the center temperature is 90-95
The object of the present invention can also be achieved by stirring and kneading the mixture for 30 to 60 minutes at a temperature of 0.degree. As mentioned above, grain adzuki beans contain about 2% fat, and the main unsaturated fatty acid is linoleic acid.
%, riluic acid is 30%, oleic acid is 7%, and palmitic acid is 23% of the saturated fatty acids, but in order to approximate the structure of chocolate, the fat content in the product must be reduced to 30%. It is necessary to contain a certain amount.

However, the fatty acid composition of the fat contained in cocoa beans is 34% oleic acid and 2.5% linoleic acid as unsaturated fatty acids.
The percentage of saturated fatty acids is 27% for palmitic acid and 36% for stearic acid, which is extremely high due to the inclusion of saturated fatty acids.

Since the present invention is mainly based on health benefits, unsaturated fatty acids such as oleic acid, linoleic acid, and lyluic acid are added, and in order to compensate for the non-coagulability of these unsaturated fatty acids, the adhesive properties of pullulan are improved. It utilizes coagulation properties that are compatible with starch and has a novelty not seen in conventional technology.

Furthermore, in the present invention, dehydrated strained bean paste is used as the main raw material, and 10 to 50% by weight of sugar, 1 to 7% by weight of pullulan, and 10 to 20% by weight of dairy products such as powdered milk are added. After stirring and kneading for 30 to 60 minutes so that the center temperature becomes 90 to 95° C., the mixture may be placed in a metal mold, wooden mold, plastic mold, etc., and then cooled and solidified. Of course, in this case as well, vegetable oils containing 25 to 30% of unsaturated fatty acids such as oleic acid, linoleic acid, and lyluic acid can be added. When dairy products such as powdered milk are added, the starch contained in adzuki beans and the added pullulan form an immediate structure, resulting in more favorable coagulation properties.

For the above chocolate-like product of the present invention, if necessary, natural flavorings and synthetic flavorings, natural colors and synthetic colors, as well as extracts of medicinal herbs and spices that can be added to foods,
By adding spice extracts, it is possible to make chocolate-like foods with enhanced flavor, color, and healthfulness.

The present invention will be specifically explained below using examples.

Example 1 Preparation of dehydrated strained bean paste 10- Wash 10 kg of grain adzuki beans with water and put it in a boiling pot for 30K.
Add g of water, heat from the bottom of the pot, and after the temperature reaches 55°C, reduce the heat and continue heating until the temperature rises to below 60'C.
Adjust the heat so that it does not drop below 50℃ and keep it for 2.5 hours. Next, add 20 kg of cold water (15-20°C) to lower the product temperature to 35-40°C, then strengthen the heating hole to raise the product temperature to 100°C, and heat at this temperature for 25 minutes. After that, turn the heat to 1 and leave it for 1 hour.

Next, transfer the boiled red beans to a strainer to separate the boiled red beans from the broth, and pour about 5 Kfl of cold water into the top of the boiler 5 times to remove tannins and astringency.

Next, the boiled red beans are pulverized using a chopper or a water-containing material pulverizer, and the pulverized material is passed through a finisher fitted with an 80-mesh cylindrical sieve to remove the skin and form a homogeneous strained bean paste. Dispense this strained bean paste into a centrifugal dehydrator and hold it at 2.0 rpm (10 rotations for 15 minutes to achieve a moisture content of 30 to 3
Obtain about 5% dehydrated strained bean paste.

Example 2 Preparation of chocolate 1-like food with added sugar and pullulan Dehydrated strained bean paste 10 kg Sugar 3 kg Pullulan 3009 Chiyocolate flavor 109 Azuki synthetic color 2 g First, 3 kg of sugar, 300 g of pullulan, and 2 g of azuki synthetic color were mixed in powder temperature. After mixing in a machine and letting it cool, put the dehydrated strained bean paste into a steam double-layered knead with a stirrer, and continue kneading while heating for 10 minutes.When the product temperature reaches 80℃, mix it in advance and mix it. Gradually add sugar and pullulan and continue stirring and heating.

After the product temperature reached 95℃, continue stirring for 40 minutes while adjusting the steam heating to maintain this temperature, then turn off the heat and repeat stirring until the product temperature reached 80℃. After adding 1 to 10 parts of Tagi Chiyo Ray and stirring it homogeneously, pour it into a mold, wooden mold, or plastic deck mold, and heat it at 20'C.
It is rapidly cooled to a point where it solidifies and becomes a chocolate-like food.

Example 3 Preparation of chocolate-like food with addition of sugar, pullulan, and unsaturated fatty acids Dehydrated strained bean paste 10 Kg Sugar 3 Kg Pullulan = 3007 Sunflower oil 2 Kg Dhol-1 to flavor 15 g Azuki synthetic color 2 g Same as in Example 2 Put 10 kg of dehydrated strained bean paste and 2 kg of sunflower oil into a steam double structure equipped with a stirrer, heat to 80℃ while stirring, add powdered sugar, pullulan, and adzuki coloring, and heat to 95℃. After stirring for 40 minutes while maintaining this temperature, the steam was stopped.
After repeating the stirring process until the temperature of the product reached 80 degrees Celsius, add flavor 1~ and mix it homogeneously, then mold, wooden mold, etc.
The mixture is poured into a plus deck mold and rapidly cooled to solidify into a chocolate-like food.

Example 4 Chi added with sugar, pullulan, and skim milk powder 3. =Le 13- Preparation of Hito-like food tB2 Strained bean paste 10Kg Sugar 3Kg Pullulan 300g Powdered milk 1Kg Chocolate flavor 10g Azuki synthetic color 2g The preparation method was carried out in the same manner as in Example 2, but the milk powder was prepared using sugar, pullulan, Mix the powder with the azuki synthetic pigment in advance and add it.

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Claims (1)

[Claims] (1) 10 to 50% by weight of sugar and 1 to 7% by weight of pullulan are added to dehydrated strained bean paste that has been dehydrated to a moisture content of about 30 to 35%, and the center product temperature is 90%. A chocolate-like food product that is heated to ~95°C, kneaded for 30 to 60 minutes, then placed in a mold and cooled. (2) The chocolate-like food according to claim 1, to which 10 to 30% by weight of fats and oils containing 20 to 30% of unsaturated fatty acids such as oleic acid, linoleic acid, and liluic acid are added. (3) The chocolate-like food according to claim 1 or 2, to which 10 to 20% by weight of dairy products such as powdered milk is added. (4) The chocolate-like food according to any one of claims 1 to 3, to which natural and synthetic dyes and fragrance 11 are added. (5) The chocolate-like food according to any one of claims 1 to 4, to which extracts of medicinal herbs and spices are added. (6) The chocolate-like food according to any one of claims 1 to 5 or C, which is in the form of a syrup having a water content of 50 to 60%. (7) Use azuki beans as a raw material, add water 3 to 4 times the weight of the raw material after washing with water, heat to a temperature of 50 to 60°C, and hold at that temperature for 2 to 3 hours to reserve starch granules in the raw material. After adding the swollen and pregelatinized fireflies, and adding cold water 2 to 3 times the weight of the raw materials to lower the product temperature to 30 to 40°C for a short time,
Continue heating again to raise the temperature to 100℃, then stop heating and leave for 20 to 30 minutes to complete the swelling, gelatinization, and gelatinization of the starch, and remove the proteins present around the starch granules. A vlJ manufacturing method for a chocolate-like food, characterized by using dehydrated strained bean paste obtained by washing, crushing, removing the epidermis, and dehydrating boiled adzuki beans that have been coagulated to a water content of about 30 to 35% using a conventional method.