TW200401612A - Foodstuff with dry stuffing - Google Patents

Foodstuff with dry stuffing Download PDF

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Publication number
TW200401612A
TW200401612A TW092118236A TW92118236A TW200401612A TW 200401612 A TW200401612 A TW 200401612A TW 092118236 A TW092118236 A TW 092118236A TW 92118236 A TW92118236 A TW 92118236A TW 200401612 A TW200401612 A TW 200401612A
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TW
Taiwan
Prior art keywords
food
good
poor
flavor
dry
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TW092118236A
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Chinese (zh)
Inventor
Ryuzo Ueno
Takashi Masuda
Hisami Ochi
Original Assignee
Ueno Seiyaku Oyo Kenkyujo Kk
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Application filed by Ueno Seiyaku Oyo Kenkyujo Kk filed Critical Ueno Seiyaku Oyo Kenkyujo Kk
Publication of TW200401612A publication Critical patent/TW200401612A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/045Products made from materials other than rye or wheat flour from leguminous plants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • A23V2250/2132Other phenolic compounds, polyphenols

Abstract

Foodstuff according to the invention contains a dry stuffing in which 1g of the solid content of the dry stuffing contains 3.6~8.1mg of polyphenol. Such foodstuff includes baked products, Japanese snacks, European and American snacks, fast food snacks, icy snacks, pre-cooked food, fast food, health food, seasoned sea food , noodles, and soft drinks. The stuffing of such foodstuff can maintain its original flavor due to its dry stuffing.

Description

200401612 (1) 玖、發明說明 [發明所屬之技術領域】 本發明係有關含風味優良乾燥餡之飮食品。 【先前技術】 由紅豆所製之餡,利用於點心類中種種的食品·飮料 。食品或飮料所利用的原料餡有生餡、膏餡、乾燥餡等。 生餡的水份商達6 2 %左右,由於水份含量高保存性非常的 差’生餡添加糖類製造成膏餡時,餡製造後即製造成膏餡 ’或不得不使用冷凍保存的生餡,作業上有難處。一方面 ’乾燥餡係將生餡的水份脫水·乾燥至丨〇 %以下程度者, 可耐長期保存以外,容易作業。但是,由於乾燥餡因乾燥 時的熱而嚴重損及餡原來的風味以外,餡的粒子的損傷而 使食感惡化等的問題,其他食品配合乾燥餡亦不能得到餡 原來的風味。 【發明內容】 [發明之揭示] 本發明的目的係由配合較向來的乾燥餡更可極力抑制 S味、食感惡化的乾燥餡,提供具有餡原來風味的各種飮 食品。 本發明的其他目的及優點可由以下說明得知。 依本發明,本發明的上述目的及優點係由含有乾燥餡 其1 g乾燥餡固體成分中含3.6〜8· 1 mg多酚之飮食品爲特徵 一· -5- 200401612 (2) 而達成。 本發明者等經深入硏究的結果,發現向來成爲澀味成 分而廢棄的紅豆煮汁中的多酚具有增強餡原來風味、食_ 的效果,飮食品配合含有特定量的多酚之乾燥餡而完成本 發明。 車乙館含有之多酌低於3.6mg/g時’成爲館原來風味 不足的飮食品,大於8.1mg/g時’成爲溫味強的飮食品, 不能達成本發明的目的。 [用以實施發明之最佳型態] 使乾燥餡含有上述多酚的範圍的方法,無特別的限制 ,有關生餡的製造步驟,經熱煮至9 8 °C的第1煮熟步驟(預 煮),去澀後,於90°C以上熟煮30〜180分鐘的第2煮熟步驟 (主炊煮)得到的主炊煮豆的常法所製造的生餡,經乾燥得 到1 g乾燥餡固體成分中含3 · 6〜8 . 1 m g多酚之乾燥餡。熟煮 時的水量,採用上述方法時,相對於3 0 k g的紅豆,以 70〜150kg程度的水爲理想。 乾燥生餡時之乾燥方法,可適用向來的乾燥方法,以 熱乾燥時,由於熱會引起風味的惡化,乾燥時溫度不宜過 高爲最重要。理想的乾燥方法爲攪拌生餡且於減壓下乾燥 的方法。 可攪拌且減壓的狀態乾燥的裝置,可使用市售的具攪 拌·減壓裝置的乾燥機,攪拌速度、溫度、真空度可任意 調節者更爲理想。此種裝置可列舉如圓筒型空乾燥機,逆 -6- 200401612 (3) 圓錘攪捽乾燥機,V型攪拌乾燥機等。 卓乙‘時的溫度’料溫即乾媒中的生餡的溫度可維持$ 〇 °C以下’例如維持〇〜5 〇 °C者爲理想,3 5 °c以下例如維持 〇〜3 5°C者更理想。料溫保持在5(rc可大幅抑制因熱的品質 惡化。 車乙feg日寸的環境壓力(絕對壓力)爲9 3 T 〇 r r以下,例如以 5〜93Torr爲理想,更理想爲42T〇rr以下,例如5〜42T〇rr。 攪拌裝置,不損傷餡粒子的攪拌者即可,例如可選擇 具有帶型、螺桿型、葉片型、錨型等的攪拌翼形狀的攪拌 裝置或此等的攪拌翼的行星運動型攪拌裝置。攪拌可連續 進行或間續進行。 攪拌速度因使用的攪拌裝置而異,不破壞餡粒子且可 均勻攪拌的速度即可,例如使用橫式真空帶式乾燥 (ADVANCESERVICE製)時,以6 0 r p m以下爲理想,以 3〜3 0 r p m程度更理想。又,使用具備行星運動型的攪拌裝 置的逆圓錘型乾燥機(神鋼PANTEC(株)製)時,自轉軸的 回轉速度爲25〜2 5 0rpm,公轉軸的回轉速度爲0. 1〜1 〇rpm 爲理想。 以上述條件攪拌時有效的利用熱能源,可於短時間內 乾燥,可得到不必特別粉碎的乾燥餡。 又,有關乾燥步驟添加煮熟步驟時的煮汁爲可行。添 加煮汁後乾燥,可增強風味。煮汁的添加量爲第2煮熟步 驟產生的煮汁的7.5〜25重量%程度爲理想。煮汁中的多酚 以外,含其他的雜成分,添加汁的量超2 5重量°/〇時,澀味 200401612 (4) 或澀液過強,影響飮食品的口味,不能達成本發明的目的 。因此,煮汁的添加量以1 5重量%爲理想。又,添加的煮 汁以第2煮熟步驟的煮汁爲理想。去澀步驟中產生的的煮 汁亦含多酚,澀味過強,恐有損風味不理想。 依本發明,各種飮食品含或配合如上述所製造的乾燥 餡,可製造餡原來風味的飮食品。含有乾燥餡其1 g乾燥 餡固體成分中含3·6〜8.1 mg多酚之飮食品,即本發明的對 象食品無特別的限制。例如理想使用於麵包、蒸包、比薩 等的烘焙製品,汁粉、包子、羊羹、蕨餅、小麥煎餅等的 曰式點心,蛋糕、甜甜圏、奶油泡芙、蛋奶烘餅、餅乾、 小甜餅、果涑、布丁、牛奶果涑、巧克力、糖泡奶油、奶 脂、蛋奶羹等的歐美點心,椒鹽捲餅、薯片、禾穀類等的 快餐點心,冰淇淋、冰禚等的冰品,鬆餅等的預製品、速 食汁粉,葛粉湯等的速食品,增補等的健康食品,魚板等 的海產膏漿製品,烏龍麵、麵、麵條等的麵類,茶飮料、 裝罐汁粉等的淸涼飮料等。 本發明的乾燥餡,由於含有特定量的多酚可增強餡原 來的風味,無向來乾燥餡的日曬味的感覺,因此,飮食配 合時’不必進行向來使用前數次淋水的步驟,可作爲飮食 品的原料原樣或以水或牛奶恢復適當的混合即可。又,由 於乾燥餡水份少於5重量%,不會影響飮食品的配合比例 以外’由於沒有加糖,亦不會影響糖份的比例,不損及添 加之飮食品的口感。添加至飮食品時的添加量依飮食品的 種類,個人的喜好而異,例如麵包生胚混練時,相對於 各 200401612 (5) 1 〇〇g生胚添加3〜50g程度爲標準。 【實施方式】 以下舉實施例說明本發明。 試驗例1(製造乾燥餡A) 水洗30kg原料紅豆,剔除異物及骯髒後,加入i50kg 水,熱煮至9 8 °C,立即捨去澀水(去垢),淸洗去澀後附著 於豆表面的垢。去垢的豆加入1 50kg水,熟煮80分鐘(主 炊煮),熟煮後停止加熱,燜1 5分鐘。其次,主炊煮豆加 水製餡(磨碎及篩選)後,餡粒子沈澱後,過濾排水分離。 沈澱分離之餡粒子(餡液)放入壓搾袋,以壓搾機壓搾得到 水份約62%的生餡。22kg此生餡使用50L容積SVMIXER( 日本神鋼 PANTEC株式會社製),夾層溫度60°C,壓力 15Τ〇ΓΓ,自轉軸的攪拌速度l〇〇rpm,公轉軸攪拌速度3rpm 的條件乾燥,得到乾燥餡A。測定乾燥餡A的總多酚含量 爲乾g自固體成分中爲4.4mg。 又,總多酚含量的定量依以下方法進行。乾燥餡投入 鹽酸性甲醇溶液,加溫攪拌作定時萃取,過濾萃取液。殘 渣萃取2次,合倂3次濾液,蒸發器濃縮後,量取定量溶液 作爲檢液。此檢液依 J.Biol.Chem.,2 2,3 0 5 ( 1 9 1 5 )記載之 F ο 1 i η · D e n i s法進行定量。以沒食子酸爲標準物質。 水洗30kg原料紅豆,剔除異物及骯髒後,加入150kg 水,熱煮至9 8 °C,立即捨去澀水(去垢),淸洗去澀後附著 -9- 200401612 (6) 於豆表面的垢。去垢的豆加入100 k g水,熟煮8 0分鐘(主 炊煮),熟煮後停止加熱’燜15分鐘。其次’主炊煮豆加 水製餡(磨碎及篩選)後’餡粒子沈澱後’過濾排水分離。 沈澱分離之餡粒子(餡液)放入壓搾袋,以壓搾機壓搾得到 水份約62 %的生餡。12kg此生餡使用50L容積橫型帶式乾 燥機(日本 ADVANCESERVICE製),夾層溫度60°C,壓力 20Torr,攪拌速度1 〇 r p m的條件乾燥,得到乾燥餡B。乾 燥餡B總多酚含量依試驗例1所記載的同樣方法測定結果 ,1 g的乾燥餡固體成分中爲7 . 1 m g。 實施例1,2及比較例1 混合上白糖500g,三溫糖126g,食鹽2g及咕頓穋2.8g ’加入試驗例1所製造的乾燥餡A22 5 g混合至均勻爲止, 得到(實施例1 )速食汁粉(粉末)。 又’除了乾燥餡A變更爲試驗例2的乾燥餡B以外, 與實施例1同樣得到(實施例2)速食汁粉(粉末)。 又’乾燥餡A變更爲市售的乾燥餡以外,與實施例】 同樣得到(比較例1:)速食汁粉(粉末)。 5 〇 g各自所得之速食汁粉加入1 5 0 c c之開水,充分攪 混作爲汁粉’由9名對色調、風味品質、風味強度(紅豆風 味)、粉汁風味強度熟練的討論會與會者進行能評價。評 價分爲非常差(弱)〜非常好(強)的五階段評價,求得其平均 値。結果如表1所示。 200401612 (7) 表1200401612 (1) 发明. Description of the invention [Technical field to which the invention belongs] The present invention relates to a glutinous food with dry flavor and excellent filling. [Prior art] The stuffing made from red beans is used in various foods and sauces in dim sum. Raw stuffing used in food or sauce includes raw stuffing, paste stuffing, and dry stuffing. The raw quotient has a water quotient of about 62%. Due to the high water content, the preservation is very poor. 'When raw pie is added to sugar to make a pie, the pie is made into a pie after the pie is made.' Stuffing is difficult in operation. On the one hand, ‘dry stuffing’ means that the moisture of the raw stuffing is dehydrated and dried to less than or equal to 0%, which can withstand long-term storage and is easy to handle. However, in addition to the dry flavor, the original flavor of the stuffing is seriously impaired due to heat during drying, and the damage of the particles of the stuffing deteriorates the food texture. Therefore, the original flavor of the stuffing cannot be obtained by mixing other foods with the dry stuffing. [Disclosure of the invention] [Disclosure of the invention] The object of the present invention is to provide various kinds of baked goods with original flavor of the filling by combining the dry filling which can more effectively suppress the S flavor and the deterioration of food texture than the conventional dry filling. Other objects and advantages of the present invention will be apparent from the following description. According to the present invention, the above-mentioned objects and advantages of the present invention are achieved by a glutinous food containing 3.6 to 8.1 mg of polyphenols in a solid content of 1 g of dry filling of dry filling, which is characterized by ·· -5- 200401612 (2). As a result of intensive research, the present inventors have found that the polyphenols in red bean sauce that have been discarded as astringent ingredients have the effect of enhancing the original flavor and taste of the filling. The food is mixed with a dry filling containing a specific amount of polyphenol. The present invention has been completed. When the content in Cheyi Pavilion is less than 3.6mg / g, it becomes a glutinous food with insufficient flavor, and when it exceeds 8.1mg / g, it becomes a glutinous food with strong flavor, which cannot achieve the purpose of the invention. [The best form for implementing the invention] There is no particular limitation on the method for making the dry fillings contain the above-mentioned polyphenols. The manufacturing steps of the raw fillings are the first cooking step (9 ° C) (Pre-cooked), after astringent, cook at 90 ° C for 30 ~ 180 minutes for the second cooking step (main cooking). A dry filling of 3.6 · 8.1 ~ 1 mg polyphenols in the solid content of the filling. The amount of water during cooking is preferably about 70 to 150 kg of water relative to 30 kg of red beans. The drying method used when drying the raw stuffing can be applied to the conventional drying method. When heat drying, the heat will cause the flavor to deteriorate, and the temperature should not be too high during drying. The ideal drying method is a method of stirring raw stuffing and drying under reduced pressure. A commercially-available dryer capable of being stirred and reduced in pressure can be used. A commercially available dryer with a stirring / reducing device can be used, and it is more preferable that the stirring speed, temperature, and vacuum degree can be arbitrarily adjusted. Examples of such devices include cylindrical air dryers, reverse-6-200401612 (3) round hammer stirrers, V-type stirrers, and the like. Zhuo Yi's 'Temperature' The material temperature, that is, the temperature of the raw stuffing in the dry medium, can be maintained below $ 0 ° C. For example, it is desirable to maintain 0 to 50 ° C, and below 35 ° c, for example, 0 to 3 5 °. C is more ideal. The temperature of the material is kept at 5 (rc, which can greatly suppress the deterioration of quality due to heat. The environmental pressure (absolute pressure) of the car's feg is 9 3 T rr or less, for example, 5 to 93 Torr is preferred, and 42 Torr is more desirable. Hereinafter, for example, 5 to 42 Torr. The stirring device may be a person who does not damage the filling particles. For example, a stirring device having a stirring blade shape such as a belt type, a screw type, a blade type, and an anchor type may be selected, or such a stirring type may be selected. Wing planetary motion type stirring device. Stirring can be performed continuously or intermittently. The stirring speed varies depending on the stirring device used, and it can be stirred at a uniform speed without destroying the filling particles. For example, using a horizontal vacuum belt drying (ADVANCESERVICE It is preferable to use a speed of 60 rpm or less, and more preferably 3 to 30 rpm. When using an inverse hammer dryer (manufactured by Kobelco Pantec Co., Ltd.) equipped with a planetary-type stirring device, The rotation speed of the shaft is 25 ~ 250 rpm, and the rotation speed of the orbital shaft is preferably 0.1 ~ 10 rpm. The thermal energy can be effectively used when stirring under the above conditions, and it can be dried in a short time without special. Crushed dry stuffing. It is possible to add the cooking juice when the cooking step is added to the drying step. After adding the cooking juice to dry, it can enhance the flavor. The added amount of cooking juice is about 7.5 to 25% by weight of the cooking juice produced in the second cooking step. Ideal. In addition to the polyphenols in the boiled juice, it contains other miscellaneous ingredients. When the amount of juice added exceeds 25 weight ° / 0, the astringent taste is 200401612 (4) or the astringent solution is too strong, which affects the taste of the food and cannot reach the cost The purpose is to add 15% by weight of boiled juice. The boiled juice added is ideally boiled in the second cooking step. The boiled juice produced in the astringent step also contains polyphenols and has an astringent taste. According to the present invention, various kinds of glutinous foods can be made with or together with the dry fillings produced as described above to make glutinous foods with the original flavor. 1 g of dry solids containing dry fillings contain 3.6 ~ 8.1 mg of polyphenols, which is the target food of the present invention, is not particularly limited. For example, it is ideal for baking products such as bread, steamed buns, pizzas, etc., juice powder, buns, mutton, fern cake, wheat pancakes, etc. point , Cakes, sweet puffs, cream puffs, souffles, biscuits, cookies, puffs, puddings, milk puffs, chocolates, icing cream, creamers, custard and other European and American snacks, pretzels Fast food snacks such as cakes, potato chips, cereals, ice products such as ice cream and moraine, pre-made products such as muffins, instant juice powder, instant food such as kudzu soup, supplements and other healthy foods, seafood such as fish plate Paste products, noodles such as udon noodles, noodles, noodles, tea sauce, canned sauce powder, etc. The dried fillings of the present invention can enhance the original flavor of the fillings because it contains a certain amount of polyphenols. The sun-dried sensation of dried fillings is always used. Therefore, it is not necessary to perform the steps of water spraying several times before use when mixing the food. It can be used as the raw material of the food or restore proper mixing with water or milk. In addition, since the moisture content of the dry filling is less than 5% by weight, it will not affect the blending ratio of the glutinous food. Since no sugar is added, the proportion of sugar will not be affected, and the taste of the glutinous food will not be impaired. The amount added when adding to glutinous food varies depending on the type of glutinous food, and personal preferences, for example, when bread raw germs are kneaded, add about 3 to 50 g of raw germ relative to 200401612 (5) 100 g raw germs. [Embodiment] The present invention will be described below with examples. Test example 1 (manufacturing dry filling A) Wash 30kg of raw red beans with water, remove foreign matter and dirt, add i50kg of water, heat to 9 8 ° C, immediately remove astringent water (descaling), and rinse after astringent Dirt on the surface of beans. Add deionized beans to 150 kg of water and cook for 80 minutes (main cook). After cooking, stop heating and simmer for 15 minutes. Secondly, after the main cook boiled beans and filled with water (grinding and screening), the particles of the fillings settled and then separated by filtration and drainage. The precipitated and separated filling particles (filling liquid) are put into a squeeze bag and squeezed with a squeezer to obtain about 62% of the raw filling. 22 kg of this raw stuffing was dried using a 50L volume SVMIXER (manufactured by Kobelco Pantec Co., Ltd.), with a sandwich temperature of 60 ° C, a pressure of 15 Torr, a stirring speed of 100 rpm on the rotating shaft, and a stirring speed of 3 rpm on the rotating shaft to obtain dry filling A. . The total polyphenol content of the dry filling A was measured to be 4.4 mg in dry solid content. The total polyphenol content was quantified by the following method. Put the dry stuffing into hydrochloric acid methanol solution, heat and stir for regular extraction, and filter the extract. The residue was extracted twice, and the filtrate was combined three times. After the evaporator was concentrated, a quantitative solution was measured as a test solution. This test solution was quantified according to the F ο 1 i η · De n i s method described in J. Biol. Chem., 2 2, 3 0 5 (19 15). With gallic acid as a standard substance. Wash 30kg of raw red beans with water, remove foreign matter and dirt, add 150kg of water, heat to 9 8 ° C, immediately remove astringent water (descaling), rinse after astringent, and attach -9-200401612 (6) on the surface of the beans Dirt. Descaled beans are added with 100 k g of water and cooked for 80 minutes (main cook). After cooking, stop heating for 15 minutes. Secondly, after the main cook boiled beans and water-filled stuffing (grinding and screening), the stuffing particles are precipitated and filtered and drained. The precipitated and separated filling particles (filling liquid) are put into a press bag and pressed with a press to obtain raw fillings with a moisture content of about 62%. 12 kg of this raw stuffing was dried using a 50 L volume horizontal belt dryer (manufactured by ADVANCESERVICE, Japan) at a sandwich temperature of 60 ° C, a pressure of 20 Torr, and a stirring speed of 10 r p m to obtain a dried stuffing B. The total polyphenol content of the dry filling B was measured according to the same method as described in Test Example 1. The solid content of 1 g of dry filling was 7.1 mg. Examples 1, 2 and Comparative Example 1 500 g of white sugar, 126 g of tri-temperature sugar, 2 g of salt, and 2.8 g of Gutton 'were added to 5 g of dry filling A22 produced in Test Example 1 and mixed until homogeneous to obtain (Example 1 ) Instant juice powder (powder). Further, except that the dry filling A was changed to the dry filling B of Test Example 2, the instant juice powder (powder) was obtained in the same manner as in Example 1 (Example 2). Moreover, except that the dry filling A was changed to a commercially available dry filling, it was obtained in the same manner as in the Example] (Comparative Example 1 :) Instant juice powder (powder). Add 50 g of instant juice powder obtained from each 50g of boiling water and mix thoroughly as juice powder. 9 participants who are skilled in hue, flavor quality, flavor intensity (red bean flavor), and powder flavor intensity will conduct Evaluation. The evaluation is divided into a five-stage evaluation from very poor (weak) to very good (strong), and the average 値 is obtained. The results are shown in Table 1. 200401612 (7) Table 1

色調: 風味品 非吊差(1) ·差⑺·普通(3) ·好⑷·非常好(5) 一非吊差(1) ·差(2) ·普通(3) ·好(4) ·非常好 (5) 風味強度(紅豆風味) :非常差(1 ) ·差(2) ·普通(3) ·好(4) 非常好(5) 風味強度(粉汁風味):非常差(1) ·差(2) ·普通(3) ·好(4) 非常好(5) 貫施例3,4及比較例2 於鍋中投入l〇〇〇g牛奶,250gMALTITOL調製糖(曰 本上野製藥(株)製,MS-17)及15 0g乾燥餡A,混合之,靜 置1 0分鐘後,以中火加熱,砂糖完全溶解後,一起投入預 先與2 5 0 g水浸潤的2 5 g明膠,使明膠完全溶解。在將即沸 騰前離火,注入布丁模中,熱封後經滅菌、冷卻步驟得到 含餡布丁(實施例3)。 又,除了乾燥餡A變更爲試驗例2的乾燥餡B以外’ 與實施例3同樣得到(實施例4)含餡布丁。 -11- 200401612 (8) 又,乾燥餡A變更爲市售的乾燥餡以外,與實施例1 同樣得到(比較例2)含餡布丁。 由9名對布丁色調、舌感、風味品質、風味強度熟練 的討論會與會者進行能評價。評價分爲非常差(弱)〜非常 好(強)的五階段評價,求得其平均値。結果如表2所示。 表2 色調 舌感 風味品質 風味強度 實施例3 3.6 3.3 3.8 3.8 實施例4 4.5 3.3 3.9 4.2 比較例2 2.7 2.9 2.1 3.2Tint: Flavors are not poor (1) · Rated · Normal (3) · Good · Very good (5) One is not bad (1) · Poor (2) · Normal (3) · Good (4) · Very good (5) Flavor intensity (red bean flavor): Very poor (1) · Poor (2) · Normal (3) · Good (4) Very good (5) Flavor intensity (powder flavor): Very poor (1) • Poor (2) • Normal (3) • Good (4) Very good (5) Example 3, 4 and Comparative Example 2 Put 1,000 g of milk and 250 g of MALTITOL sugar in a pan (said Ueno Pharmaceutical ( Co., Ltd., MS-17) and 150 g of dry filling A, mixed, and left to stand for 10 minutes, then heated on medium heat, after the sugar is completely dissolved, put together 2 5 g of gelatin that has been soaked with 250 g of water in advance. To completely dissolve the gelatin. The pudding mold was filled with pudding, which was put out of the fire before being immediately boiled, and then sterilized and cooled after heat sealing (Example 3). A stuffing-containing pudding was obtained in the same manner as in Example 3 except that the dry stuffing A was changed to the dry stuffing B of Test Example 2. -11- 200401612 (8) Moreover, except that the dry filling A was changed to a commercially available dry filling, it was obtained in the same manner as in Example 1 (Comparative Example 2) with a stuffed pudding. Evaluation was conducted by nine panelists who were skilled in the pudding's hue, tongue, flavor quality, and flavor intensity. The evaluation is divided into five-stage evaluation from very poor (weak) to very good (strong), and the average value is obtained. The results are shown in Table 2. Table 2 Hue Tongue Flavor Quality Flavor Strength Example 3 3.6 3.3 3.8 3.8 Example 4 4.5 3.3 3.9 4.2 Comparative Example 2 2.7 2.9 2.1 3.2

色調:非常差(1) ·差(2) ·普通(3 ) ·好(4).非常好(5 ) 舌感·非常差(1)·差(2)·普通(3)·好(4)·非常好(5) 風味品質:非常差(1) ·差(2) ·普通(3) ·好(4) ·非常好 (5)Hue: Very poor (1) · Poor (2) · Fair (3) · Good (4). Very good (5) Tongue feeling · Very poor (1) · Poor (2) · Normal (3) · Good (4) ) · Very Good (5) Flavor Quality: Very Poor (1) · Poor (2) · Fair (3) · Good (4) · Very Good (5)

風味強度:非常差(1) ·差(2) ·普通(3) ·好·非常好 (5) 實施例5及比較例3 砵中投入lOOgMALTITOL調製糖(日本上野製藥(株) 製,MS-17),lg食鹽及全蛋20個,混合至脂膏狀。加入 預先混合過篩之低筋麵140g,乾燥餡B60g及泡打粉10g, 及沙拉油2 0 g,水1 〇 〇 g。混合至均勻,最後再加入水3 〇 g 攪句,得到蒸包生胚。蒸包用紙杯注入七分滿生胚,於蒸 -12- 200401612 Ο) 器蒸12分鐘,得到紅豆蒸包。 又’乾纟曰B變更爲巾售的乾燥館以外,與實施例$ 同樣得到(比較例3)紅豆蒸包。 所得之紅豆蒸包由9名對布丁色調、風味品質、風味 強度熟練的討論會與會者進行能評價。評價分爲非常差( 弱)〜非常好(強)的五階段評價,求得其平均値。結果如表 3所示。Flavor intensity: Very poor (1) • Poor (2) • Normal (3) • Good • Very good (5) Example 5 and Comparative Example 3 100 g of MALTITOL (supplying sugar prepared by Ueno Pharmaceutical Co., Ltd., MS- 17), 20 lg of salt and whole eggs, mixed to a fat paste. Add pre-screened low-gluten noodles 140g, dry filling B60g and baking powder 10g, salad oil 20g, water 100g. Mix until homogeneous, and finally add 30 g of water to stir, to get steamed embryos. The steamed buns were filled with seven-quarter full embryos in a paper cup, and steamed in a steamer for 12 minutes to obtain red bean steamed buns. In addition to "drying", except that the drying hall was changed to a towel drying shop, a red bean steamed bun was obtained in the same manner as in Example $ (Comparative Example 3). The obtained red bean steamed buns were evaluated by nine panelists skilled in the pudding hue, flavor quality, and flavor intensity. The evaluation is divided into five-stage evaluation from very poor (weak) to very good (strong), and the average value is obtained. The results are shown in Table 3.

表3 色調 風味品質 _ 風味強度 覃施例5 4.3 3.9 4.1 达較例3 3.9 3.3 3.1 色調·非吊差(1)·差(2)·普通(3)·好(4)·非常好(5) 風味品質:非常差(1) ·差(2) ·普通(3 ) ·好(4) ·非常好 (5) 風味強度:非常差(1) ·差(2) ·普通(3) ·好(4) ·非常好 (5) 實施例6 120g全蛋,加入lOOgMALTITOL調製糖(日本上野製 藥(株)製,MS-17),打鬆至比重爲0.35’分三次加入預先 混合過篩之低筋麵7 0 g,乾燥餡3 0 g及泡打粉1 g,每次攪 拌混合。最後加入水1 0 g,輕攪至均勻,得到蛋糕生胚。 -13- 200401612 (10) 得到之蛋糕生胚倒入直徑18cm之模中,於170°C烘焙35分 鐘,得到生鮮的風味及顏色之紅豆蛋糕。 實施例7 2〇〇g蛋白輕輕泡打後,分三次加入糖粉200g,充分 打發。緩緩加入乾燥餡B 1 66g混合至均勻後,分三次加入 預先於室溫回軟至滑嫩的無鹽奶油3 20g及糕餅鬆脆油 1 1 〇g每次攪拌混合。最後加入洋酒4g,輕攪至均勻,得 到餡風味豐富的紅豆奶脂。 實施例8 回至室溫的無鹽嗎其林奶油6 5 g輕輕泡打後,加入 150gMALTITOL調製糖(日本上野製藥(株)製,M S - 1 7 )及 三溫糖150g高速泡打4分鐘。75g全蛋分三次加入,每次 以中速混合。最後,分三次加入混合預先過篩的低筋麵 4〇〇g、乾燥餡BlOOg、泡打粉5g及水125g,得到紅豆瓜形 麵包生胚。於冰箱發酵15分鐘後,分割爲40g,成爲60 g 標準點心麵生胚的內包。於35 °C,60%的室內發酵60分左 右後,以1 9 5 °C的烘箱烘焙1 6分鐘,得到色澤佳、餡風味 足的紅豆瓜形麵包。 實施例9 回溫至室溫的糕餅鬆脆油230g加入3 8 5 gMALTIT〇L 調製糖(日本上野製藥(株)製,MS-17)以高速泡打。全蛋 -14- 200401612 (11) 2 3 0 g及水1 1 5 g緩加入持續混合,最後分三次加入混合預 先過篩的低筋麵2 5 0 g、乾燥餡B 8 0 g、泡打粉1 0 g,分次混 合。於方型鐵烤盤上擠出各個10〜2 0g,於170 °C烤箱烘焙 1 5分鐘,得到生鮮餡風味的紅豆餅乾。 實施例1 〇及比較例4 碗中加入200g全蛋,200gMALTITOL調製糖(日本上 野製藥(株)製’ MS-17)氣泡安定劑l〇g及以20g水溶解之 6 g泡打粉,泡打至比重爲0 · 5 5,其次充分混合預先過篩的 低筋麵120g '乾燥餡B80g,最後加入沙拉油60g混合均勻 ,得到蒸紅豆餅生胚。4 0 g生胚注入蒸包用紙杯,於蒸器 蒸1 3分鐘,得到色澤佳、餡風味足的蒸紅豆餅。 又’乾燥餡B變更爲市售的乾燥餡以外,與實施例5 同樣得到(比較例4)蒸紅豆餅。 所得之蒸紅豆餅由10名對色調、風味品質、風味強度 、整體喜好度熟練的討論會與會者進行能評價。評{賈# ^ 非常差(弱)〜非常好(強)的五階段評價,求得其平。,結 果如表4所示。 200401612 (12) 表4 色調 風味品質 風味強度 整體喜好 __ 度 »施例1 0 ο η J . J 4.1 3 9 4.2 比較例4 3.0 3 . 1 3.2 色調:非常差(1)·差(2)·普通(3)·好(4)·非常好(5) 風味品質·非常差(1 ) ·差(2 ) ·普通(3 ) ·好(4 ) ·非常好 着 (5) 風味強度·非常差(1)·差(2)·普通(3)·好(4)·非常好 (5) 吾好度.非常差(1)·差(2)·普通(3)·好(4)·非常好(5) 實施例1 1及比較例5 回溫至室溫的無鹽奶油8 5 g輕輕打發後,加入 85gMALTITOL調製糖(日本上野製藥(株)製,ms_17)泡打 # 至發白。1 0 0 g全蛋分三次加入混合。最後充分混合預先 過篩的低筋麵7 0 g、乾燥餡B 3 0 g,得到紅豆粉胚。此生胚 於2 0 °C發酵1小時後,注入粉餅模型,於1 6 〇它烘焙1小時 ’得到色澤佳、餡風味足的紅豆粉餅。 又,乾燥餡B變更爲市售的乾燥餡以外,與實施例i i 同樣得到(比較例5)紅豆粉餅。 所得之紅豆粉餅由1 0名對風味品質、風味強度、整體 喜好度熟練的討論會與會者進行能評價。評價分爲非常差 -16- 200401612 (13) (弱)〜非常好(強)的五階段評價,求得其平均値。結果如袠 5所示。 表5 ------- ------ 風味品質 ——---- __強度 整體喜好度 施例1 1 3.8 4.0 3.9 达_較例5 3.0 2.7 2.9 風味品質:非常差(1) ·差(2) ·普通(3) ·好(4) ·非常好 (5) 風味強度:非常差(1) ·差(2) ·普通(3) ·好(4) ·非常好 (5) 吾好度:非常差(1) ·差(2) ·普通(3) ·好(4) ·非常好(5) 實施例1 2 2 0 0g白巧克力於缽中隔水溶解,其次加入乾燥餡 B 6 〇g混合至均勻同時溫熱至45 °C,冷卻至25 t再加溫至 2 8 °C (調溫步驟)。後混入粉碎之玉米片4 〇 g後,注入巧克 力用紙杯冷卻,得到餡與牛奶風味調合的紅豆巧克力。 實施例1 3及比較例6 以泡打器鬆散的全蛋20 0 g放入鍋中,加入 2〇〇gMALTITOL調製糖(日本上野製藥(株)製,MS-17)混 -17- 200401612 (14) 合至滑嫩。其次,加入1 4 0 g乾燥餡B及玉米粉8 0 g混合至 均勻後,分四次加入預熱至60°C的牛奶1 000g,每次均混 合至均勻。其後,將鍋於90 °C水浴中浸漬,攪拌使物溫不 超過8 5 °C,粘稠時由水浴中將鍋提出同時停止攪拌,過濾 將顆粒剔除,冷卻,得到餡風味足的紅豆蛋奶羹。 又,乾燥餡B變更爲市售的乾燥餡以外,與實施例1 3 同樣得到(比較例6)紅豆蛋奶羹。 所得之紅豆蛋奶羹由1 〇名對色調、風味品質、風味強 度、整體喜好度熟練的討論會與會者進行能評價。評價分 爲非常差(弱)〜非常好(強)的五階段評價,求得其平均値。 結果如表6所示。 表6 色調 風味品質 •5^強度 整體喜好度 實施例1 3 4.1 4. 1 __±. 1 4.1 达較例6 2.9 2.8 2.5Table 3 Hue flavor quality _ flavor intensity Qin Example 5 4.3 3.9 4.1 Reaching Comparative Example 3 3.9 3.3 3.1 Hue · Non-difference (1) · Poor (2) · Normal (3) · Good (4) · Very Good (5 ) Flavor quality: Very poor (1) • Poor (2) • Fair (3) • Good (4) • Very good (5) Flavor intensity: Very poor (1) • Poor (2) • Fair (3) • Good (4) Very good (5) Example 6 120g whole eggs, added 100gMALTITOL (sugar made by Ueno Pharmaceutical Co., Ltd., MS-17), loosened to a specific gravity of 0.35 ', added three times in advance and sieved low 70 g of gluten noodles, 30 g of dry filling and 1 g of baking powder, stir and mix each time. Finally, add 10 g of water and stir gently until the cake is green. -13- 200401612 (10) The obtained green cake was poured into a 18cm diameter mold and baked at 170 ° C for 35 minutes to obtain a fresh red bean cake with fresh flavor and color. Example 7 After 200 g of protein was lightly beaten, 200 g of powdered sugar was added in three portions, and the mixture was fully passed. Slowly add 66g of dry filling B and mix until uniform. Add 3 20g of unsalted butter softened to room temperature and smooth beforehand and 1 10g of crispy pastry oil each time. Finally, add 4g of western wine and stir gently until uniform, to obtain red bean milk fat with rich filling flavor. Example 8 After returning to room temperature, 6 5 g of salt-free mirabilin cream was lightly beaten, and 150 g of MALTITOL sugar (MS-17, manufactured by Ueno Pharmaceutical Co., Ltd.) and 150 g of high-temperature baking powder 4 were added. minute. 75g whole eggs are added in three portions, each time mixing at medium speed. Finally, 400 g of low-gluten noodles previously sieved, 100 g of dry filling, 5 g of baking powder, and 125 g of water were added in three portions to obtain a red bean melon-shaped bread germ. After 15 minutes of fermentation in the refrigerator, it was divided into 40g, which became the inner bag of 60g of standard dim sum noodles. Ferment at 35 ° C for 60 minutes in a 60% room and bake in an oven at 195 ° C for 16 minutes to obtain red bean melon-shaped bread with good color and full filling flavor. Example 9 230 g of pastry crispy oil warmed to room temperature was added with 3 8 5 g of MALTITOL mixed sugar (manufactured by Ueno Pharmaceutical Co., Ltd., MS-17) to bake at high speed. Whole egg-14- 200401612 (11) 2 3 0 g and water 1 1 5 g are slowly added and continuously mixed. Finally, add the pre-screened low-gluten noodles 2 5 0 g, dry filling B 8 0 g, baking powder 10 g, mixed in portions. Extrude 10 ~ 20g each on a square iron baking pan, and bake in an oven at 170 ° C for 15 minutes to obtain red bean biscuits with fresh filling flavor. Example 10 and Comparative Example 4 In a bowl, 200 g of whole eggs, 200 g of MALTITOL prepared sugar ("MS-17", manufactured by Ueno Pharmaceutical Co., Ltd.), 10 g of bubble stabilizer, and 6 g of baking powder dissolved in 20 g of water were added. To a specific gravity of 0.55, the second step is to thoroughly mix 120g of low-gluten noodles' 80g dry stuffing B, which has been sieved in advance, and add 60g of salad oil and mix well to obtain the steamed red bean cake raw embryo. 40 g of raw embryos were poured into a paper cup for steaming buns and steamed in a steamer for 1 to 3 minutes to obtain steamed red bean cakes with good color and full filling flavor. In addition, the dry stuffing B was changed to a commercially available dry stuffing, and steamed red bean cake was obtained in the same manner as in Example 5 (Comparative Example 4). The obtained steamed red bean cake was evaluated by 10 participants who were skilled in the hue, flavor quality, flavor intensity, and overall preference. Evaluation {贾 # ^ Very poor (weak) ~ very good (strong) five-stage evaluation, and it was fair. The results are shown in Table 4. 200401612 (12) Table 4 Hue flavor quality quality flavor intensity overall preference __ degree »Example 1 0 ο η J. J 4.1 3 9 4.2 Comparative Example 4 3.0 3. 1 3.2 Tint: Very poor (1) · Poor (2) · Fair (3) · Good (4) · Very Good (5) Flavor Quality · Very Poor (1) · Poor (2) · Fair (3) · Good (4) · Very Good (5) Flavor Strength · Very Poor (1) · Poor (2) · Fair (3) · Good (4) · Very good (5) How good. Very poor (1) · Poor (2) · Fair (3) · Good (4) · Very good (5) Example 11 1 and Comparative Example 5 8 g of unsalted cream warmed to room temperature, and after passing lightly, 85 g of MALTITOL (supply made by Ueno Pharmaceutical Co., Ltd., ms_17) 打打 # White. Add 100 g whole eggs in three portions and mix. Finally, 70 g of low-gluten noodles sieved in advance and 30 g of dry filling B were thoroughly mixed to obtain red bean flour embryos. This raw embryo was fermented at 20 ° C for 1 hour, then poured into a powder cake model, and baked at 1600 for 1 hour to obtain a red bean powder cake with good color and sufficient filling flavor. In addition, except that the dry filling B was changed to a commercially available dry filling, the red bean powder was obtained in the same manner as in Example i i (Comparative Example 5). The obtained red bean powder was evaluated by 10 panelists who were skilled in flavor quality, flavor intensity, and overall preference. The evaluation is divided into very poor -16- 200401612 (13) (weak) to very good (strong) five-stage evaluation, and the average value is obtained. The results are shown in Figure 5. Table 5 ------- ------ Flavor quality -------- __Intensity of overall preference Example 1 1 3.8 4.0 3.9 Achieve_Comparative example 5 3.0 2.7 2.9 Flavor quality: Very poor ( 1) • Poor (2) • Fair (3) • Good (4) • Very good (5) Flavor intensity: Very poor (1) • Poor (2) • Fair (3) • Good (4) • Very good ( 5) Goodness: Very poor (1) • Poor (2) • Fair (3) • Good (4) • Very good (5) Example 1 2 2 0 0g of white chocolate was dissolved in water in a bowl, and then added The dried filling B 6 〇g is mixed until it is uniform and warmed to 45 ° C, cooled to 25 t, and then heated to 2 8 ° C (temperature adjustment step). After mixing with 40 g of crushed corn flakes, inject chocolate and cool with a paper cup to obtain red bean chocolate with a filling and milk flavor. Example 1 3 and Comparative Example 6 200 g of loose whole eggs with a beater were placed in a pan, and 200 g of MALTITOL (sugar, manufactured by Ueno Pharmaceutical Co., Ltd., MS-17) was added and mixed with 17-200401612 ( 14) Close and smooth. Secondly, add 140 g of dry filling B and 80 g of corn flour until they are evenly mixed, and then add 1 000 g of milk preheated to 60 ° C in four times, each time mixing until uniform. After that, the pot was immersed in a 90 ° C water bath and stirred to make the temperature not exceed 8 5 ° C. When the stick was thick, the pot was lifted out of the water bath while stirring was stopped, the particles were removed by filtration, and the red beans with sufficient filling flavor were obtained. Egg custard. In addition, except that the dry filling B was changed to a commercially available dry filling, in the same manner as in Example 1 3 (Comparative Example 6), red bean custard was obtained. The obtained red bean custard was evaluated by 10 participants who were skilled in the hue, flavor quality, flavor intensity, and overall preference. The evaluation score is a five-stage evaluation from very poor (weak) to very good (strong), and the average value is obtained. The results are shown in Table 6. Table 6 Hue Flavor Quality • 5 ^ Intensity Overall Preference Example 1 3 4.1 4. 1 __ ±. 1 4.1 Up to Comparative Example 6 2.9 2.8 2.5

色調:非常差(1)·差(2)·普通(3)·好(4)·非常好(5) 風味品質:非常差(1) ·差(2) ·普通(3) ·好(4) ·非常好 (5) 風味強度:非常差(1) ·差(2) ·普通(3) ·好(4) ·非常好 (5) 喜好度··非常差(1) ·差(2) ·普通(3 ) ·好(4) ·非常好(5 ) -18· 200401612 (15) 實施例1 4及比較例7 蕨餅粉140g’乾燥餡B6〇g3〇〇gMALTIT〇L調製糖(日 本上野製藥(株)製,MS-17)及水84 0g放入鍋中,一邊以竹 片充分擾伴一邊用中火煮溶。如樣繼續練煮至粘稠,總量 成爲8〇〇g時熄火,倒入容器中,冷卻至硬化。切成易人 口的大小,得到餡風味足的紅豆蕨餅。 又,乾燥餡B變更爲市售的乾燥餡以外,與實施例i 4 同樣得到(比較例7)紅豆蕨餅。 所得之紅丑蕨餅由1 〇名 吾好度熟練的討論會與會者 (弱)〜非常好(強)的五階段評 7所示。 對風味品質、風味強度、整體 進行能評價。評價分爲非常差 價’求得其平均値。結果如表Hue: Very poor (1) · Poor (2) · Fair (3) · Good (4) · Very good (5) Flavor quality: Very poor (1) · Poor (2) · Normal (3) · Good (4) ) · Very good (5) Flavor intensity: Very poor (1) · Poor (2) · Normal (3) · Good (4) · Very good (5) Preference · Very Poor (1) · Poor (2) · Normal (3) · Good (4) · Very Good (5) -18 · 200401612 (15) Example 14 and Comparative Example 7 Fern cake powder 140g 'dry stuffing B60g 300g MALTITOL L (Japan) Ueno Pharmaceutical Co., Ltd., MS-17) and 840 g of water were placed in a pot, and while being thoroughly agitated with bamboo chips, it was dissolved in medium heat. Continue to cook until it is viscous, turn off when the total amount is 800 g, pour into a container, and cool to harden. Cut into the size of a pleasant mouth, and get the red bean fern cake with full flavor. In addition, except that the dry filling B was changed to a commercially available dry filling, a red bean fern cake was obtained in the same manner as in Example i 4 (Comparative Example 7). The resulting red ugly fern cake was shown by 10 five-stage reviewers who were skilled at the seminar (weak) to very good (strong). The flavor quality, flavor intensity, and the overall performance were evaluated. The evaluation is divided into very poor prices' to obtain the average value. Results as table

表7Table 7

度 風味品質··非常差(1) ·差(2) · (5) 風味強度:非常差(1) •差(2) · (5) 喜好度 非常差(1) ·差(2) 整體喜好度 4.2 2.7 普通(3 ) ·好(4) ·非常好 普通(3) ·好(4) ·非常好 普_ (3) ·好(4) ·非常好(5)Degree Flavor Quality ·· Very Poor (1) · Poor (2) · (5) Flavor Intensity: Very Poor (1) • Poor (2) · (5) Preference is Very Poor (1) · Poor (2) Overall Preference Degree 4.2 2.7 Fair (3) · Good (4) · Very Good Fair (3) · Good (4) · Very Good_ (3) · Good (4) · Very Good (5)

-19- 200401612 (16) 實施例1 5 乾燥餡A20gMALTITOL調製糖(日本上野製藥(株)製 ,MS-I7)放入鍋中,力水60g以弱火加熱。沸騰後更將火 轉弱’加熱至1 3 0。(:。其次加入加糖練奶2 0 g ’再次加熱至 1 3 〇 °C ’離火注入糖果模型。冷卻後,由模型中取出,得 到餡風味及與牛奶風味平衡的餡糖果。-19- 200401612 (16) Example 1 5 A20g of dried filling MALTITOL (supply made by Ueno Pharmaceutical Co., Ltd., MS-I7) was placed in a pot, and 60g of force water was heated on a low fire. After boiling, the fire will be weakened 'and heated to 130. (:. Next, add 20 g of sugar-enriched milk, heat it again to 130 ° C, and inject it into the candy model. After cooling, remove it from the model to get the filling flavor and filling flavor balance with milk flavor.

-20--20-

Claims (1)

(1) (1)200401612 拾、申請專利範圍 1 ·—種飮食品,其特徵爲1 g乾燥餡固體成分中含 3.6〜8.Img多酚者。 2 ·如申請專利範圍第1項之飮食品,其中飮食品係由 烘焙製品、日式點心、歐美點心、快餐點心、冰品、預調 品 '速食、健康食品、海產膏醬製品、麵類及淸涼飮料所 成群中所選出者。 3 ·如申請專利範圍第2項之飮食品,其中烘焙製品係 由麵包及蒸麵包所成群中所選出者。 4 ·如申請專利範圍第2項之飮食品,其中日式點心係 由粉末汁粉、豆沙包及蕨餅所成群中所選擇者。 5 ·如申請專利範圍第2項之飮食品,其中歐美點心係 由蛋糕、餅乾、布丁、巧克力及奶脂所成群中所選出者。 -21 - 200401612 柒、(一) (二) 、本案指定代表圖為:無 、本代表圖之元件代表符號簡單說明: 並(1) (1) 200401612 Scope of application and patent application 1-A kind of baked food, which is characterized in that 1 g of dry filling solids contains 3.6 to 8. Img of polyphenols. 2 · As for the 飮 food in item 1 of the patent application scope, 飮 food is made of baked products, Japanese-style dim sum, European and American dim sum, fast food dim sum, ice products, pre-prepared products' fast food, healthy food, seafood paste products, noodles Classes and desolate materials selected from the group. 3. As for the food products in item 2 of the scope of patent application, the baked products are selected from the group of bread and steamed bread. 4 · If the Japanese foods in item 2 of the scope of patent application, Japanese-style dim sum is selected from the group consisting of powdered juice powder, bean paste bag and fern cake. 5 · For example, the 飮 food in item 2 of the scope of patent application, in which European and American dim sum are selected from the group of cakes, biscuits, puddings, chocolates and milk fats. -21-200401612 柒, (a) (b), the designated representative figure in this case is: None, the component representative symbols of this representative figure are simply explained: and 捌、本案若有化學式時,請揭示最能顯示發明特徵的化學 式:捌 If there is a chemical formula in this case, please disclose the chemical formula that can best show the characteristics of the invention:
TW092118236A 2002-07-24 2003-07-03 Foodstuff with dry stuffing TW200401612A (en)

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CN102960625A (en) * 2012-12-03 2013-03-13 上海海洋大学 Sandwich rice cake and processing method thereof
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