JP3115249B2 - Manufacturing method of baked sweets - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001] The present invention is directed to a method of manufacturing a novel baked bean paste sweets to the bean paste as the main raw material.

[0002]

2. Description of the Related Art In recent years, consumers, especially young women, have a preference for confectionery because of the growing health consciousness, and they do not use dairy products more than high-calorie and high-fat confectionery products using dairy products such as creams and butters. Low-calorie Japanese sweets are becoming more popular.

As an ingredient widely used in Japanese confectionery, bean paste has been known since ancient times. Beans are beans (red beans, sardines, hidden beans)
Made from sweet potato, chestnut, sesame, etc. as the main raw material,
It is a food material rich in plant fiber, which matches the health consciousness of consumers in recent years.

Conventionally, Japanese sweets using bean paste include buns,
There are various traditional products such as yokan, dorayaki, and Momoyama. Japanese sweets using these bean pastes are those in which the bean paste itself is wrapped in skin, such as buns, dorayaki, and the like, and those that use bean paste as a main ingredient, such as yokan. Others, like Momoyama, are made by adding egg yolks and dust powder to white bean paste.

[0005]

However, Japanese sweets such as buns, yokan, dorayaki, and Momoyama using the traditional bean paste,
There are drawbacks that the bean paste itself has a sticky texture, is heavy in mouthfeel, and lacks smoothness of melting in the mouth. Since all Japanese sweets have been handed down for many years, consumers tend to feel tired of the texture.

[0006] The problem to be solved by the present invention is a confection that matches the tastes of consumers in recent years, has bean jam as a main material, has a plump, light texture, and has a smooth melting in the mouth, and a method for producing the confection. It is to provide.

[0007]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above problems can be solved by including bubbles in the bean jam itself, and have completed the present invention.

Namely, the present invention provides (1) a method for producing baked bean jam confectionery and firing a red bean or kidney bean in the bean jam as a main raw material paste fillings blended with swelling agent, (2) indigestible The present invention relates to the method for producing a baked and confectionary confection according to the above ( 1 ), wherein a dextrin is blended.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 shows the structure of a baked confectionery of the present invention.
This will be described below.

FIG. 1 is a sectional view of a baked confectionery of the present invention, and 1 is a bean jam which is a main raw material of the baked confectionery of the present invention. 2 is bubbles contained in the bean paste 1. Due to these bubbles, the baked and confectionery confectionery of the present invention can taste the texture of the bean paste, and the texture is soft and light, and the mouth melts smoothly.

Conventionally, confectionery in which bean paste is blended with castella is known, but the binder component is flour, whereas the baked confectionery confectionery of the present invention does not contain flour as a binder. The eggplant is just the bean jam itself.
In addition, in a confectionery in which bean paste is mixed with castella, the basis of taste is castella mainly composed of flour and eggs. Since the baked confectionery of the present invention is mainly made of bean paste, the taste of the bean paste itself can be enjoyed and the texture is extremely soft. The confectionery in which the bean itself is foamed is not known, and the baked bean confectionery of the present invention is a novel one.

In order to produce the baked and confectionery confectionery of the present invention, a swelling agent is added to the bean paste to form a paste, which is then baked.

[0013] The bean paste which is the main raw material of the baked and confectionery of the present invention is
An bean paste mainly composed of red beans or Hidden beans can be used. These bean pastes may be in any state of kneaded bean paste, bleached bean paste, and raw bean paste.

The swelling agent for including air bubbles in the baked and confectionary confectionery of the present invention is not particularly limited as long as it is used for food. For example, baking powder, ispata,
Swelling agents such as baking soda can be mentioned. The amount of the swelling agent varies depending on the type of the swelling agent. For example, in the case of baking powder, the amount may be appropriately selected within the range of 0.1 to 0.5% by weight, preferably 0.2 to 0.3% by weight per raw material. Good.

In order to impart sweetness to the baked confectionery of the present invention, a sweetener such as sugar, honey or syrup may be appropriately added to the raw or bleached bean, or a paste containing sugar may be used. . The compounding amount of the sugar may be about 40 to 50% by weight per raw material of the baked confectionery.

In order to produce the baked confectionery of the present invention, simply adding an inflating agent to the main material of the confectionery and baking the confectionery does not give a baked confectionery containing hard dough and bubbles. . In order to produce the baked and confectionery confectionery of the present invention, it is necessary to make the raw material of bean paste into a paste. The swelling agent may be blended before forming the paste, or may be blended after forming the paste. In order to make the bean paste into a paste, water may be added to adjust the water content, or a liquid auxiliary component such as egg yolk may be added.

The baked and confectionery confectionery of the present invention comprises bean paste as a main component,
It does not contain flour or the like as a binder, but may contain other components such as egg yolk, indigestible dextrin, emulsified oligosaccharide, sucrose ester, mirin, nikki, cocoa, matcha and the like.

In particular, indigestible dextrin is preferable because it keeps the moisturizing property of the baked confectionery and prevents the crisp texture from becoming crisp.

The bean jam, the swelling agent and the auxiliary components are sufficiently kneaded with a low-speed mixer, aged overnight, and then the bean paste is baked to obtain the baked confectionery of the present invention. The temperature at which the paste is baked may be appropriately selected in the range of 150 to 200 ° C. If the temperature is higher than 200 ° C., the surface of the finished product is cracked.

[0020]

【Example】

Example 1 Based on the composition shown in Table 1, baked confectionery of white bean paste and baked confectionery of brown sugar bean paste were manufactured.

The yolk was transferred to cooling the day before and was naturally thawed. Strain the bean paste, put the bean paste on the egg yolk,
Kneaded with a hook for 5 minutes.

[0022] Baking powder and honey were mixed, emulsified oligosaccharide was added, and the mixture was mixed well with a whisk. Further, indigestible dextrin was added and mixed well.

The mixture of bean jam and egg yolk that has settled at the bottom of the bowl of the mixer is scooped up with a rubber spatula, mixed. The mixture of the auxiliary ingredients is added and mixed well. To prepare a bean paste. The bean paste was left to cool overnight to remove air bubbles in the dough.

30 g of the bean paste left to stand overnight is filled into a cylindrical mold having a diameter of 5 cm by a filling machine, and is successively fired in an oven at an upper temperature of 150 to 230 ° C. and a lower temperature of 105 to 130 ° C. for 25 minutes. Then, 26 g of the finished baked confectionery was produced.

[0025]

[Table 1]

EXPERIMENTAL EXAMPLE 1 The texture of the baked and confectionery confectionery of white bean jam produced in Example 1 was evaluated by a sensory test. The reference product was "Momoyama", a Japanese confectionery baked with bean jam. Fourteen panelists eat the baked confectionery of Example 1 and Momoyama, and the baked confectionery of the present invention has a hardness, smoothness (dissolved in the mouth), and a freshness of 3
Evaluation was made in terms of points. Table 2 shows the results.

[0027]

[Table 2]

As is clear from the results in Table 2, the baked and confectionary confectionery of the present invention is a baked confectionery like conventional Momoyama, but the texture is completely different from that of Momoyama, and it is very soft and has a soft mouthfeel. It had a smooth melting in the mouth and a fresh texture.

Experimental Example 2 The breaking strength of the baked confectionery of white bean jam and Momoyama manufactured in Example 1 was measured using a creep meter RE-33005 (manufactured by Sanden Co., Ltd.) with a load cell of 2 kgf, 1.000 mm /
The measurement was performed at a speed of sec. The result is shown in FIG.

As is apparent from the results shown in FIG. 2, the baked confectionery of the present invention has a breaking point which is about one-third that of Momoyama.
Met. Therefore, the baked confectionery of the present invention can be chewed with 1/3 the force of Momoyama.

The baked confectionery of the present invention has a soft and moist texture compared to Momoyama,
It is clear from the measurement results of the breaking strength.

Experimental Example 3 The change over time of the moisture retention of the baked confectionery of brown sugar bean jam to which the indigestible dextrin prepared in Example 1 was added was measured. As a comparative control, the moisturizing property of the baked and confectionery confectionery having the same composition as that of the baked and confectionery confectionery of brown sugar bean jam except that it did not contain the indigestible dextrin was measured.

The moisturizing property was determined by leaving the individually packaged baked confectionery at room temperature at room temperature and measuring the water content of the baked confectionery over time. FIG. 3 shows the measurement results.

As is evident from the results shown in FIG. 3, the incorporation of the indigestible dextrin into the baked confectionery of the present invention resulted in a decrease in the water content over time as compared with the case without the indigestible dextrin. It can be understood that a decrease in moisture retention can be prevented.

[0035]

The baked and confectionery confectionery of the present invention has a soft and moist texture despite the fact that it is mainly made of bean jam, has a smooth melting in the mouth, and is not found in Japanese confectionery using conventional bean jam. It has a texture and matches the needs of low calorie oriented consumers.

The incorporation of the indigestible dextrin into the baked and confectionery confectionery of the present invention can prevent a decrease in moisture retention and prevent recrystallization of the contained sugar.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of a baked confectionery of the present invention.

FIG. 2 is a graph showing the measurement results of the breaking strength of the baked confectionery of the present invention and Momoyama.

FIG. 3 is a graph showing the results of measuring the moisture retention of the baked confectionery of the present invention.

[Explanation of symbols]

 1 bean paste 2 bubbles

Continuation of the front page (56) References JP-A-60-192562 (JP, A) JP-A-5-255404 (JP, A) JP-A-62-287050 (JP, A) JP-A-57-2638 (JP) , A) Yoshiko Nakano, "Japanese sweets Hyakuraku, with the heart in mind-", Satobun Publishing Co., Ltd., 1986, p. 411 Toshio Igarashi, "The Complete Collection of Western Confectionery Methods (Middle Volume)", Numata Shoten, 1973, p. 306 −307 (58) Field surveyed (Int.Cl. ⁷ , DB name) A23G 1/00-9/30 A23L 1/20 A23L 1/308

Claims (2)

(57) [Claims] 1. A method for producing a baked and confectionary confectionery, comprising baking paste-like bean paste containing an adzuki bean or a bean paste and a leavening agent as a main ingredient. 2. The method for producing a baked and confectionary confectionery according to claim 1, further comprising an indigestible dextrin.