JPS6083555A - Soybean jelly - Google Patents

Abstract

PURPOSE:To produce soybean jelly having excellent digestibility, unique flavor and simple taste, by extracting roast soybean, and gelatinizing the extract. CONSTITUTION:Choiced dry soybeans are roasted on a medium fire under stirring, cooled, and roughly ground. The obtained roast soybean powder is extracted with hot water, and the extract is quenched at about 5-6 deg.C. (A) About 644 pts.(wt.) of the above extract liquid is mixed with (B) about 150pts. of sugar, (C) about 40pts. of powdery sugar (Pinetex), (D) about 7pts. of a gelling agent (Commercial Name: JM-1 and JG-1) and (E) about 159pts. of water (the sum of A-E is 1,000pts.), and the mixture is maintained at about 85 deg.C for about 15min. The resultant sol is poured into a definite vessel, and gelatinized by cooling at about 7 deg.C to obtain the objective soybean jelly.

Description

[Detailed description of the invention] It concerns jelly.

In the past, sweets using roasted soybeans were often seen in Japanese sweets, but since they use whole soybeans or are solid even if crushed, they are hard and difficult to eat for people with sensitive teeth. ,
Because soybean protein is difficult to digest and absorb, and its flavor is no better than that of roasted beans, which have been known since ancient times, it gradually became popular with the trend of Westernization, and now it has almost disappeared from store shelves.

The present invention focuses on the nutritional value of soybeans and the aroma that comes from roasting, and by using roasted soybean extract, we have created a Western-style confectionery that is superior in nutritional value and flavor. It provides soybean sweets.

The present invention involves adding sugar and a gelling agent to a roasted soybean extract obtained by roasting and pulverizing soybeans and extracting with boiling water,
This invention relates to Kurayoshi's soybean jelly, which is a soybean extract that is cooled to form a jelly.

Examples will be described below.

Using dried whole soybeans, after removing insect-eaten beans, dead beans, and impurities, the soybeans are roasted over medium heat for 9 minutes while stirring with a spatula. After cooling, crush into rough pieces and weigh. Pour boiling water of 95-96℃ into roasted coarsely ground soybeans 317,
Obtain an extract of 0 0 me. This hot water extraction is preferably carried out in several batches under pressure. The obtained extract is rapidly cooled to 5-6°C.

The analysis results of this roasted soybean extract are expressed as η in 100y of extract.
The numbers are as follows.

Total solid content 1000 Protein 300 Lipid 200 Carbohydrate 300 Ash 200 Calcium 1.4 Sodium 1.5 Phosphorus 242 Vitamin B, 0.01 The blending ratio of the soybean jelly of the present invention is as follows. However, it is expressed in parts by weight per 1000 parts by weight.

The above-mentioned roasted soybean extract 644 Sugar (white sugar) 150 Pinetex (powdered sugar) 40 Gelling agent J8 (-15,25 JG-11,75 Water 159) Next, the manufacturing process of the product of the present invention will be described. Mix sugar, powdered sugar, and gelling agent. Dilute the roasted soybean extract with water in a mixing tank, and gradually add and disperse the mixture into this liquid while stirring. Raise the temperature to 85 ° C. Keep for 15 minutes.This treatment turns the liquid into a sol state and sterilizes it at the same time.6
After cooling to 0°C and adding fragrance if necessary, the container is filled with C and cooled to 7°C, the contents gelatinize and the product of the present invention is obtained.

The roasted soybean extract does not have the unpleasant soybean odor or astringency that is found in soymilk, and the undesirable burnt smell of roasted soybeans or their pulverized products disappears, giving it a unique aroma. The taste is bland.

Since the product of the present invention contains such roasted soybean extract as a main component, it is a jelly having a unique aroma and a light flavor. Furthermore, since it does not contain solid soybeans, it does not have the hardness of conventional soybean confectionery, and since the soybean protein contained in the product of the present invention is water-soluble, it is highly digestible and absorbable. Furthermore, as seen in the above analysis table, the product of the present invention contains a large amount of minerals, especially phosphorus, which is water-soluble and easily digested and absorbed, and also contains vitamin B.
It is a confectionery with excellent nutritional effects.

Agent: Patent Attorney Sadamichi Imamura

Claims (1)

[Claims] 1. Soybean jelly containing soybean extract, which is made by adding sugar and a gelling agent to a roasted soybean extract obtained by roasting and pulverizing soybeans, and extracting with boiling water, heating and cooling to form a jelly. .