JPS6339549A - Production of bean jam-like cake or the like - Google Patents
Production of bean jam-like cake or the likeInfo
- Publication number
- JPS6339549A JPS6339549A JP61183700A JP18370086A JPS6339549A JP S6339549 A JPS6339549 A JP S6339549A JP 61183700 A JP61183700 A JP 61183700A JP 18370086 A JP18370086 A JP 18370086A JP S6339549 A JPS6339549 A JP S6339549A
- Authority
- JP
- Japan
- Prior art keywords
- powder
- water
- heated
- extruded
- extruder
- 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.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 title description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000009508 confectionery Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 239000008187 granular material Substances 0.000 claims abstract description 5
- 239000000126 substance Substances 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 3
- 240000008042 Zea mays Species 0.000 claims abstract description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 3
- 235000005822 corn Nutrition 0.000 claims abstract description 3
- 235000009566 rice Nutrition 0.000 claims abstract description 3
- 235000000346 sugar Nutrition 0.000 claims description 9
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 229940100445 wheat starch Drugs 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000002245 particle Substances 0.000 abstract description 3
- 241000209140 Triticum Species 0.000 abstract description 2
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 238000000034 method Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000012438 extruded product Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はあん様の菓子等（食品を含む）の製造法に関す
るもので、澱粉又は澱粉質を含む粉状又は粒状物に水を
加えて、押し出し機に投入し、加圧されると同時に加熱
され、押し出された有形物を粉砕し乾燥物として９０％
以上を１５０メツシュ以上とすることを特徴とずろあん
様菓子等の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sweets such as red bean paste (including foods), in which water is added to starch or a powdery or granular material containing starch, and the mixture is charged into an extruder. Pressurized and heated at the same time, the extruded tangible material is pulverized and 90% dried.
This invention relates to a method for manufacturing Zuroan-like confectionery, etc., characterized in that the above-mentioned amount is 150 meshes or more.
従来より澱粉質を原料としてあん様菓子等を作る試みは
多くあるが、多くは化学薬品を用いて加熱するか、澱粉
を密閉容器中で６Ｃ〜２０（１’ｃにて３〜３０時間水
蒸気加熱する（特装昭和５７−１６７７１）方法等があ
るが前者は風味が悪く、後者はバッチ式で能率が悪く更
に多４ｔの水を用い排水公害が出ろ。いずれにしてし致
命的欠点を持っているため実用化することができない。There have been many attempts to make red bean paste sweets and the like using starchy raw materials, but most of them involve heating the starch using chemicals or steaming the starch in a sealed container with steam for 3 to 30 hours at 6C to 20C (1'C). There are methods such as heating (special equipment 1977-16771), but the former has a bad flavor, and the latter is a batch method, which is inefficient and uses 4 tons of water, causing wastewater pollution.Either way, it has a fatal drawback. Therefore, it cannot be put into practical use.
従来より澱粉質を押し出し機でスナック菓子等が大量に
製造されているが、このような押し出したものは粉砕が
困難で１００メツシユ程度またはそれ以下に粉砕してパ
ン粉等の用途に用いられるが１２０メツシュ以上に粉砕
することは勿論１５０メツシユ以」−となればどのよう
な物性となり更にどのような用途に用いろ事が出来るか
は全く不明の事柄であった。本発明では９０％以１−を
１５Ｇメツシユ以Ｊ二とすることにより、あん様の物性
となるということを見出だして本発明を完成したのであ
る。Conventionally, snacks and the like have been manufactured in large quantities using starch extruders, but such extruded products are difficult to crush and are used for bread crumbs and other uses after being crushed to about 100 mesh or less, but only 120 mesh. Of course, it is not possible to crush the material to more than 150 meshes, but it was completely unknown what kind of physical properties it would have and what kind of uses it could be used for. In the present invention, the present invention was completed by discovering that by setting 90% or more of 1- to 15G mesh to J2, the same physical properties can be obtained.
本発明では各種の澱粉又は小麦粉、米、コーン、その他
雑穀等を用いるのである。これらを単独又Ｉよｉ１！
’Ｎ Ｌ／でもちいろか、粉状又はｔｔ′Ｊ、状としな
ければならない。（以下澱粉等と略す）この澱粉等に水
を＋＋０えて通常の押し出し機に投入するのである。水
のｔＪｔは任で１であるが好ましくは澱粉等１００にた
いしてＩ Ｏ、−５０程度である。又原料をＰ備加熱し
てもよいのである。押し出し機は両端か開放されており
、投入口よりも排出口が小さくなっている。その中を強
制的に押し出そうとする装置例えばエクストル−グーの
ようなものがある。軸はＩ袖、２輔がある。この投入さ
れたものに機械的に圧力か掛かり加熱されてくる。内部
では圧力が加わるにつれて温度も上昇して１００°Ｃ以
上になると推定されろ。好ましい条件としてはＩｏｎ’
−２５００Ｃ程度と推定される。温度が１０００Ｃ以下
ではあん様の菓−子等にならず、２５０’Ｃ以上では異
見の発生があり好ましくないのでありまず。排出口は多
くの場合小さな多くの穴又はスリットのようなものにな
っている。このように押し出されたものは形を６ってい
るが、これを粉砕して乾燥物として全体を１００メツシ
ュ以上、９０％以上を１５０メツツユ以−にとするので
ある。しかし、支障ない範囲で１００メツツユ以下のら
のが金主Ｕ。In the present invention, various starches, wheat flour, rice, corn, and other cereals are used. I can use these alone!
It must be in the form of powder or tt'J. (Hereinafter abbreviated as starch etc.) This starch etc. is mixed with ++0 water and put into a normal extruder. The tJt of water is optionally 1, but preferably about -50 IO per 100 of starch, etc. In addition, the raw material may be heated by heating. The extruder is open at both ends, and the outlet is smaller than the inlet. There are devices, such as Extro-Goo, that try to forcefully push out the inside. The shaft has an I sleeve and two sleeves. This input is mechanically pressured and heated. It is estimated that as pressure increases inside, the temperature also rises to over 100°C. The preferred condition is Ion'
It is estimated to be around -2500C. If the temperature is below 1000C, it will not produce sweet bean-like sweets, and if it is above 250'C, abnormalities may occur, which is undesirable. The outlet is often a number of small holes or slits. The product extruded in this way has a shape of 6, and is crushed to make a dry product with a total size of 100 mesh or more, and 90% or more of 150 mesh or more. However, as long as there is no problem, anything less than 100 Metsutsuyu is considered Kinushi U.
てあってら本発明の範囲内にあります。この粒度分布は
乾燥物とした場合のことであって、水を含んで大きな↑
１′ｆ、子となったり、粉末が会合して見掛けか大きく
なって＋５０又１００メツシユ以ドであっても、乾燥物
として本発明の範囲内にあれば、本発明の技術範囲内に
あることは当然であります。It is within the scope of the present invention. This particle size distribution is for dry matter, and contains water and has a large ↑
Even if the powder becomes a child or the apparent size of the powder is +50 or 100 mesh or less, as long as it is within the scope of the present invention as a dry product, it is within the technical scope of the present invention. Of course.
この粉砕の工程は押し出し後でら、乾燥後でも（Ｆ怠で
ありまセ。本発明の工程中に乾燥］工程がはいってもよ
いわけでありまず。以−にのように押し出し後、粉砕し
たしのにけ味糖類を加え必要に応じて水を加え、加熱し
てあん様の菓子又は食品とするのである。１ｒ味糖類と
１．では糖類の他糖アルコール等も含むのである。本発
明に更に調味料、油脂、乳製品、含油物質、香料、色素
その他をくわえてもよいことは勿論でありまず。更に以
上のような本発明の技術内容を一般の焼菓子、パン、ケ
ーキ、加］二食品等に利用しても本発明の範囲内にあり
ます。This pulverization step may be performed after extrusion or after drying (this is a mistake. Drying during the process of the present invention). Shinonike flavor sugars are added, water is added if necessary, and heated to make sweet bean paste-like sweets or food products.1r flavor sugars and 1. contain sugar alcohols in addition to sugars.The present invention It is of course possible to add seasonings, fats and oils, dairy products, oil-containing substances, fragrances, pigments, etc. ] 2. Even if it is used for food, etc., it is within the scope of the present invention.
本発明では、澱粉等を原料としているが、これをあん様
の風味のあるものとするには従来の物理的な方法として
は、密閉容器中において水蒸気の存在下に加熱するとあ
ん様の組織となるが、これはバッチ式で生産性が低い、
多量の水を要する為公害」−の間ｊｊがある。更にこの
場合は粒度が粗く食感が悪いというような欠点があり工
業的に実施されていない。押し出し機を用いて澱粉質で
スナック等の菓子が生産今れているが、澱粉等を押し出
し機で処理してから粉砕して８０−１２０メツシユ程）
ｙに粉砕したものを水と砂糖を混合して加熱してら物性
が・思く、し７かも食感も悪くあん様の菓子や食品とは
ならないのであります。然るに１００メ・・ｉｌンユ以
Ｆは殆どなく、９０％以」−を１５０メブンユ以８Ｅ−
１８０％以上を２００メツシュ以、１−というよう粒度
分布の粉末とし、これに水と砂糖を加えて加熱したとこ
ろ物性が全く異なり全体がしまった固状となり、あん１
以１−のなめらかさで、優れた官能的性質を得ることが
できた。更に本発明品に油脂又は含油物質を加えた場合
はクリーム的食感となり、更に官能的性質が向ｈ した
。これを例を以て説明する。In the present invention, starch is used as a raw material, but the conventional physical method for making it taste like red bean paste is to heat it in the presence of water vapor in a closed container, which creates the structure of red bean paste. However, this is a batch method and has low productivity.
Because it requires a large amount of water, there is a lot of pollution. Furthermore, this method has disadvantages such as coarse particle size and poor texture, and is not commercially practiced. Currently, starchy confectionery such as snacks is produced using an extruder, but the starch, etc. is processed with an extruder and then pulverized (about 80-120 mesh).
If you mix water and sugar and heat the powder, the physical properties will be poor, and the texture will be poor, making it impossible to make confectionery or foods like red bean paste. However, there is almost no F below 100 meters, and more than 90%"-, and 8E- below 150 meters.
180% or more is made into a powder with a particle size distribution of 200 mesh or more and 1-, and when water and sugar are added to this and heated, the physical properties are completely different and the whole becomes a compact solid.
With the smoothness described in 1- above, excellent sensual properties could be obtained. Furthermore, when fats or oils or oil-containing substances were added to the products of the present invention, the texture became creamy and the organoleptic properties were further improved. This will be explained using an example.
小麦粉と澱粉をｌ：ｌに混合したものを８０部と水２０
部を混合して４０〜５０°Ｃに加温し、押し出し機に投
入し、推定で１５０〜２００Ｃに加熱して押し出した後
乾燥し、大体１００〜１５０メツシユを１０％、１５０
−Ｖ２００メツシュを１０％、２００メツシユ以上を８
０％となった粉砕物を作りこれをΔとし、一方５０〜１
００メツシュを３０％、１００〜１５０メツシユを７０
％とした粉砕物を１３とする。このＡとＢをそれぞれ２
０部と砂糖４０部と水４０部を混合加熱したものについ
て官能テストした結果次のようになった。80 parts of a l:l mixture of flour and starch and 20 parts of water
Mix and heat to 40-50°C, put it into an extruder, heat it to an estimated temperature of 150-200°C, extrude it, dry it, and make approximately 100-150 meshes by 10% and 150°C.
-V200 mesh 10%, 200 mesh or more 8
A pulverized product with a concentration of 0% is made and is designated as Δ, while 50 to 1
30% of 00 mesh, 70 of 100-150 mesh
% of the pulverized material is 13. These A and B are each 2
A sensory test was conducted on a mixture of 0 parts, 40 parts of sugar, and 40 parts of water, and the results were as follows.
あん様組織 風 味
Ａ あ リ 良 好Ｂ
な し 菓Ｐとして不可
以上のように本発明品は優れた性質を持っていることが
明らかとなりました。Bean paste structure Flavor A Good B
It has become clear that the product of the present invention has superior properties that are better than those found in Nashika P.
次に実施例を示す。Next, examples will be shown.
例１ 薄力粉８Ｋｇと水２Ｋｇを混合し４０〜５０”Ｃ
に加温し、これを押し出し機に投入し加圧、加熱してス
リットより押Ｌ７出してから、乾燥粉砕して、１５０〜
２００メツシユを２０％、２００メツシユ以１を８０％
としだらのを２００ｇと水４００ｇと砂糖＝ｌＯＯｇを
混合加熱し９０１Ｃとしてよく練り−ヒげてから冷却し
た。Example 1 Mix 8 kg of soft flour and 2 kg of water at 40-50"C
This is heated to , put into an extruder, pressurized and heated, extruded through a slit L7, and then dried and pulverized to a size of 150~
20% for 200 meshes, 80% for 1 more than 200 meshes
A mixture of 200 g of Shidara, 400 g of water, and 100 g of sugar was mixed and heated to 901C, kneaded well, and then cooled.
例２ 市販の澱粉８Ｋｇと水２Ｋｇを用いて例１と同じ
ように加工処理した。Example 2 Processing was carried out in the same manner as in Example 1 using 8 kg of commercially available starch and 2 kg of water.
例３ 例２の押し出し加：ｌニ粉砕物１８０ｇと全指粉
乳ｌｏｎｇとマーガリン２０ｇと砂糖４００ｇと水４５
０ｇを混゛合加熱し８０ゝＣとしてよく練り」−げてか
ら冷却した。Example 3 Extrusion of Example 2: 180g of crushed powder, 20g of whole milk powder, 20g of margarine, 400g of sugar, 45g of water
0g was mixed, heated, kneaded well at 80°C, and then cooled.
Claims (1)
含む粉状又は粒状物の単体又は混合物に水を加えて、押
し出し機に投入し、加圧されると同時に加熱され、押し
出された有形物を粉砕し、乾燥物として９０％以上を１
５０メッシュ以上とし、これに甘味糖類等を加えて加熱
することを特徴とするあん様菓子等の製造法。Water is added to a single powder or granular material containing a large amount of starch or starchy substances such as starch, wheat flour, rice, corn, etc., and the mixture is fed into an extruder, heated at the same time as it is pressurized, and extruded. Grind tangible materials and convert more than 90% of them into 1
A method for producing red bean paste sweets, etc., which is characterized by having a mesh size of 50 mesh or more, adding sweet sugar, etc., and heating it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61183700A JPS6339549A (en) | 1986-08-04 | 1986-08-04 | Production of bean jam-like cake or the like |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61183700A JPS6339549A (en) | 1986-08-04 | 1986-08-04 | Production of bean jam-like cake or the like |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6339549A true JPS6339549A (en) | 1988-02-20 |
Family
ID=16140415
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61183700A Pending JPS6339549A (en) | 1986-08-04 | 1986-08-04 | Production of bean jam-like cake or the like |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6339549A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317362A (en) * | 1988-06-15 | 1989-12-22 | Fuugetsudou Honten:Kk | Cooked rice for cake, cooking method of the same rice and cake and jam prepared by using the same cooked rice |
| JPH0698703A (en) * | 1992-05-21 | 1994-04-12 | Fuugetsudou Honten:Kk | Boiled rice, its production and jam and sweet paste using boiled |
| JP2014054220A (en) * | 2012-09-13 | 2014-03-27 | Napla Food:Kk | Manufacturing method of bean paste-like food product from rice |
-
1986
- 1986-08-04 JP JP61183700A patent/JPS6339549A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317362A (en) * | 1988-06-15 | 1989-12-22 | Fuugetsudou Honten:Kk | Cooked rice for cake, cooking method of the same rice and cake and jam prepared by using the same cooked rice |
| JPH051690B2 (en) * | 1988-06-15 | 1993-01-08 | Fugetsudo Honten Jugen | |
| JPH0698703A (en) * | 1992-05-21 | 1994-04-12 | Fuugetsudou Honten:Kk | Boiled rice, its production and jam and sweet paste using boiled |
| JP2014054220A (en) * | 2012-09-13 | 2014-03-27 | Napla Food:Kk | Manufacturing method of bean paste-like food product from rice |
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