JPS6216623B2 - - Google Patents
Info
- Publication number
- JPS6216623B2 JPS6216623B2 JP58188906A JP18890683A JPS6216623B2 JP S6216623 B2 JPS6216623 B2 JP S6216623B2 JP 58188906 A JP58188906 A JP 58188906A JP 18890683 A JP18890683 A JP 18890683A JP S6216623 B2 JPS6216623 B2 JP S6216623B2
- Authority
- JP
- Japan
- Prior art keywords
- roasted
- water
- soybeans
- soybean extract
- transparent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000010469 Glycine max Nutrition 0.000 claims description 20
- 244000068988 Glycine max Species 0.000 claims description 20
- 235000009508 confectionery Nutrition 0.000 claims description 17
- 235000020712 soy bean extract Nutrition 0.000 claims description 13
- 235000015110 jellies Nutrition 0.000 claims description 10
- 239000008274 jelly Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000003349 gelling agent Substances 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- 235000013322 soy milk Nutrition 0.000 description 9
- 235000013527 bean curd Nutrition 0.000 description 6
- 239000007787 solid Substances 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000006103 coloring component Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【発明の詳細な説明】
(イ) 産業上の利用分野
本発明は大豆エキスを含有させたことを特徴と
するゼリー菓子に関するものである。[Detailed Description of the Invention] (a) Industrial Application Field The present invention relates to a jelly confectionery characterized by containing soybean extract.
(ロ) 従来の技術
従来、焙煎大豆を使用した菓子は和菓子に多く
見られたが、それらは大豆を丸ごと使用するか、
砕いてあつても固形物であるため、歯の弱い人に
は固くて食べにくく、大豆たんぱくの消化吸収が
わるく、香味も従来知られた煎り豆の域を出ない
ものなので、洋風化の風潮と共に次第に人気がす
たれ、今ではほとんど店頭から姿を消している。(b) Conventional technology In the past, sweets using roasted soybeans were often seen in Japanese sweets, but they either used whole soybeans or
Even when crushed, it is solid, so it is hard and difficult to eat for people with weak teeth, soybean protein is difficult to digest and absorb, and the flavor is no better than that of conventionally known roasted beans, so there is a trend toward Westernization. Over time, its popularity gradually declined, and now it has almost disappeared from store shelves.
他方、大豆の栄養価に着目した豆乳飲料が近年
巷の話題を賑わし、また豆乳を利用した豆腐菓子
といわれるものも考案されている。例えば、特開
昭51―54950号公報に豆乳を使用した大豆製飲料
の製造法が開示され、特開昭55―13028号公報に
豆腐菓子の製造法が開示されている。しかし、こ
れらはいずれも、豆乳又は豆腐の概念から離れる
ことができないものであつた。 On the other hand, soy milk drinks that focus on the nutritional value of soybeans have become a hot topic in recent years, and so-called tofu confections using soy milk have also been devised. For example, JP-A-51-54950 discloses a method for producing a soybean beverage using soy milk, and JP-A-55-13028 discloses a method for producing tofu confectionery. However, all of these methods could not be separated from the concept of soy milk or tofu.
(ハ) 発明が解決しようとする問題点
前記の従来技術にかんがみ、本発明が解決しよ
うとする問題点は、第一に、焙煎大豆を固形のま
ま使用するのではなく、そのエキスを抽出して、
これを食べやすい洋風菓子に含有させることであ
り、第二に、従来の豆乳、又は豆腐の概念から脱
却した焙煎大豆の水可溶成分含有のゼリー菓子を
提供しようとするものである。(c) Problems to be solved by the invention In view of the above-mentioned prior art, the problems to be solved by the present invention are, firstly, the problems to be solved by the present invention are to extract the extract of roasted soybeans instead of using them as solids; do,
The objective is to incorporate this into an easy-to-eat Western-style confectionery.Secondly, the objective is to provide a jelly confectionery containing water-soluble components of roasted soybeans, which breaks away from the conventional concept of soymilk or tofu.
(ニ) 問題点を解決するための手段
本発明は、大豆をこげ目がつく程度に焙煎し、
水を加えないで粉砕し、熱湯を用いて水可溶成分
のみを抽出して得た透明な焙煎大豆抽出液に、砂
糖等の甘味料および寒天等のゲル化剤を混合して
昇温し、均一に溶けた該混合液を容器に充填し、
冷却して透明なゼリーとなしたことを特徴とする
大豆エキス含有ゼリー菓子に係る。(d) Means for solving the problems The present invention involves roasting soybeans to the extent that they become brown.
A transparent roasted soybean extract obtained by grinding without adding water and extracting only the water-soluble components using boiling water is mixed with a sweetener such as sugar and a gelling agent such as agar and heated. and fill a container with the uniformly dissolved mixture,
This invention relates to a jelly confectionery containing soybean extract, which is characterized by being cooled to form a transparent jelly.
(ホ) 作用および効果
本発明品は前記の方法で得た焙煎大豆抽出液を
原料としたゼリー菓子であるから、焙煎大豆の香
気成分および他の水可溶成分を含有しているた
め、従来のゼリー菓子では味わえなかつた独特な
香気と風味を有する。また従来の固形の焙煎大豆
を含有する菓子とは全く趣きを異にした菓子であ
ることは論をまたない。(e) Actions and Effects Since the product of the present invention is a jelly confectionery made from the roasted soybean extract obtained by the above method, it contains the aromatic components of roasted soybeans and other water-soluble components. It has a unique aroma and flavor that cannot be found in conventional jelly sweets. It goes without saying that this confectionery is completely different from conventional confectionery containing solid roasted soybeans.
本発明で使用する焙煎大豆抽出液は、焙煎大豆
特有の芳香を有すると共に、大豆の栄養成分を保
有する。その分析結果を、該抽出液100ｇ中のmg
数で示せば次のとおりである。 The roasted soybean extract used in the present invention has a aroma unique to roasted soybeans and retains the nutritional components of soybeans. The analysis results are expressed as mg in 100g of the extract.
The numbers are as follows.
全固形分 1000
たんぱく質 300
脂 質 200
糖 質 300
灰 分 200
カルシウム 1.4
ナトリウム 1.5
リ ン 24.2
ビタミンB2 0.01
たんぱく質をはじめとする前記の成分はすべて
水溶性であるから、消化吸収性がきわめて良い。
さらに、前記分析表で見られるように、ミネラ
ル、特にリンを多く含有し、かつビタミンB2を
も含有するから、この焙煎大豆抽出液を原料とす
る本発明品は、栄養的効果に優れた菓子である。Total solid content 1000 Protein 300 Fat 200 Carbohydrate 300 Ash 200 Calcium 1.4 Sodium 1.5 Phosphorus 24.2 Vitamin B 2 0.01 All of the above ingredients, including protein, are water-soluble, so they are highly digestible and absorbable.
Furthermore, as seen in the analysis table above, the product of the present invention, which is made from roasted soybean extract, has excellent nutritional effects because it contains a large amount of minerals, especially phosphorus, and also contains vitamin B2 . It is a sweet.
前記引用の２件の公開特許公報記載の発明は、
大豆の水不溶成分をも含有した乳濁液である豆乳
を原料としているのに対し、本発明における焙煎
大豆抽出液は、焙煎大豆の水可溶成分のみを抽出
した透明液であつて、豆乳ではない。また前記公
開特許公報中、特開昭55―13028号公報記載の発
明品は、豆乳をゲル化した豆腐菓子であるから、
全体が白濁もしくは混濁したプリン様の菓子であ
るのに対し、本発明品は、焙煎大豆の着色成分も
含有するため、こはく色もしくは褐色を呈する
が、混濁のない透明なゼリー菓子である点で、こ
の引用例と相違する。このように本発明品は、豆
乳又は豆腐の概念から完全に脱却した食品であ
る。 The inventions described in the two published patent publications cited above are:
While soybean milk, which is an emulsion that also contains water-insoluble components of soybeans, is used as a raw material, the roasted soybean extract in the present invention is a transparent liquid obtained by extracting only the water-soluble components of roasted soybeans. , not soy milk. In addition, the invention described in Japanese Patent Application Laid-Open No. 13028/1983 is a tofu confectionery made from gelatinized soy milk.
Unlike pudding-like confectionery that is cloudy or cloudy overall, the product of the present invention is amber or brown in color because it also contains the coloring component of roasted soybeans, but it is a transparent jelly confectionery without turbidity. This is different from this cited example. In this way, the product of the present invention is a food that completely breaks away from the concept of soy milk or tofu.
(ヘ) 実施例
乾燥丸大豆を使用し、虫食い豆、死に豆、不純
物を取り除いた後、該大豆を中火で９分間、へら
でかき混ぜながら、通常の焙煎大豆を得るように
こげ目がつく程度に焙煎する。冷却後、豆乳を得
る場合と異なり、水を加えないで粉砕する。この
焙煎あら挽き大豆31ｇを布上に載置し、95〜98
℃の熱湯を注ぎ、水可溶成分のみを抽出し、500
mlの透明な焙煎大豆抽出液を得る。この熱湯抽出
は数回に分けて、加圧下で行なうのが好ましい、
得られた抽出液を５〜６℃に急冷却する。(F) Example Using dried whole soybeans, after removing insect-eaten beans, dead beans, and impurities, the soybeans were heated over medium heat for 9 minutes, stirring with a spatula, until the dark spots were removed like regular roasted soybeans. Roast until just tender. After cooling, it is ground without adding water, unlike when obtaining soy milk. Place 31g of this roasted coarsely ground soybeans on a cloth and
Pour boiling water at 500℃ to extract only the water-soluble components.
Obtain ml of clear roasted soybean extract. It is preferable to divide this boiling water extraction into several batches and perform it under pressure.
The resulting extract is rapidly cooled to 5-6°C.
この焙煎大豆抽出液に砂糖等の甘味料および寒
天等のゲル化剤を混合する。その配合割合は次の
とおりである。ただし、1000重量部中の重量部で
示す。 A sweetener such as sugar and a gelling agent such as agar are mixed with this roasted soybean extract. The mixing ratio is as follows. However, it is expressed in parts by weight per 1000 parts by weight.
焙煎大豆抽出液 644
砂糖（上白） 150
パインテツクス（粉糖） 40
ゲル化剤（寒天） 5.25
同 （ゼラチン） 1.75
水 159
調合タンクで焙煎大豆抽出液を水で薄め、この
液中に撹拌しつつ前記の砂糖、粉糖およびゲル化
剤の混合物を徐々に添加し、分散せしめる。85℃
に昇温し、15分間保つ。この処理により前記の混
合物は均一に溶けて透明なゾル状態となり、同時
に殺菌が行なわれる。60℃に冷却し、必要があれ
ぱ香料を添加した後、容器に充填し、７℃に冷却
すると、内容物はゲル化して透明なゼリーとな
り、本発明品が得られる。Roasted soybean extract 644 Sugar (white) 150 Pinetex (powdered sugar) 40 Gelling agent (agar) 5.25 Gelatin 1.75 Water 159 Dilute roasted soybean extract with water in a mixing tank and stir into this liquid. The mixture of sugar, powdered sugar and gelling agent is gradually added and dispersed. 85℃
Heat to temperature and hold for 15 minutes. Through this treatment, the mixture is uniformly dissolved into a transparent sol state, and at the same time sterilization is carried out. After cooling to 60°C and adding fragrance if necessary, it is filled into a container and cooled to 7°C, and the contents gel to become a transparent jelly, yielding the product of the present invention.
Claims (1)
ないで粉砕し、熱湯を用いて水可溶成分のみを抽
出して得た透明な焙煎大豆抽出液に、砂糖等の甘
味料および寒天等のゲル化剤を混合して昇温し、
均一に溶けた該混合液を容器に充填し、冷却して
透明なゼリーとなしたことを特徴とする大豆エキ
ス含有ゼリー菓子。1. Roast soybeans until browned, grind them without adding water, and add sweeteners such as sugar to the transparent roasted soybean extract obtained by extracting only the water-soluble components using boiling water. and a gelling agent such as agar and raise the temperature.
A jelly confectionery containing soybean extract, characterized in that the uniformly melted mixture is filled into a container and cooled to form a transparent jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58188906A JPS6083555A (en) | 1983-10-07 | 1983-10-07 | Soybean jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58188906A JPS6083555A (en) | 1983-10-07 | 1983-10-07 | Soybean jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6083555A JPS6083555A (en) | 1985-05-11 |
| JPS6216623B2 true JPS6216623B2 (en) | 1987-04-14 |
Family
ID=16231950
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58188906A Granted JPS6083555A (en) | 1983-10-07 | 1983-10-07 | Soybean jelly |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6083555A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100786235B1 (en) | 2005-11-19 | 2007-12-17 | 이창원 | Process for preparing soybean-jelly |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50155645A (en) * | 1974-06-08 | 1975-12-16 | ||
| JPS5154950A (en) * | 1974-11-11 | 1976-05-14 | Yoshito Ishii | Daizuseiinryono seizoho |
| JPS5513028A (en) * | 1978-07-12 | 1980-01-29 | Sugiyama Sangyo Kagaku Kenkyusho | Preparation of bean curd cake |
-
1983
- 1983-10-07 JP JP58188906A patent/JPS6083555A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50155645A (en) * | 1974-06-08 | 1975-12-16 | ||
| JPS5154950A (en) * | 1974-11-11 | 1976-05-14 | Yoshito Ishii | Daizuseiinryono seizoho |
| JPS5513028A (en) * | 1978-07-12 | 1980-01-29 | Sugiyama Sangyo Kagaku Kenkyusho | Preparation of bean curd cake |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6083555A (en) | 1985-05-11 |
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