JP3586433B2 - Manufacturing method of Koshian-style bean paste - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a method for producing a koshian- style bean paste having a novel structure.
Therefore, when classified broadly into an an, there are an an Ogura, an ordinary anvil, and a koshi an, but the present invention relates to a method for producing a koshian style an an.
[0002]
[Prior art]
The conventional manufacturing method has the following configuration.
1. Ann, one of the traditional Japanese foods, is widely used in sweets such as Japanese sweets, sweet buns, western sweets, and frozen sweets.
In recent years, the rich use of dietary fiber, very low fat content, and the misunderstanding of the harm of sugar have been evaluated and understood, and the range of use seems to be expanding. 2. The conventional methods of producing raw and koshian are as follows.
Raw bean → Raw bean boiled → Pass through an annulation machine (crush the raw beans) → Pass through a hexagonal sieve (separate the seed coat and red bean particles while applying a water shower) → Soak in water (water tank) Add an soup to sediment the bean paste and drain the water. → Dewater. (Squeeze the soup into a squeezing bag and press it to dehydrate it. Obtain about 58% to 65% water.) The machine for removing the skin uses a chopper for producing kamaboko and minced meat.
[0003]
[Problems to be solved by the invention]
The technology described in the prior art has the following problems.
1. In the conventional method of producing Koshian, starchy material is easily exposed in a relatively high temperature state (40 ° C. to 98 ° C.) in order to pulverize the raw material beans in a sugarless state. There is a need to do.
2. In the conventional method of Koshian, which is the main item, a large amount of water is used in the essential water exposure process.
As a result, a large amount of water and sewage charges are required, a great deal of labor and cost are required for pollution control such as wastewater treatment, and furthermore, the flavor is reduced, the particles are washed away, and the yield is reduced.
[0004]
The present invention has been made in view of such problems of the conventional technology, and has as its object to provide the following.
1. In the conventional method of producing Koshian, the starchy material is easily exposed in a relatively high temperature state (40 ° C. to 98 ° C.) in order to pulverize the unsweetened raw beans, and therefore the starch content is removed by water exposure. Had to do.
In the present invention, the raw beans are pulverized in a more stable state at a low temperature (usually 5 ° C. to 40 ° C.), and are further sweetened, and the skin of the raw beans is removed at the same time. In order to reduce the generation of glue, and to avoid the production of raw bean, which is a semi-finished product, the water exposure process and the dehydration process of raw bean, which previously required a great deal of labor and cost, are skipped directly. Wind can be manufactured.
2. Ann of bean jam wind produced by the present invention, in order by removal working skins coffee beans is mixture of air (engulfment of air), is likely to disadvantage the sauce of whitish bean jam-like even bean jam bean jam-like red bean is there.
Considering this as a conventional semi-finished product of Japanese confectionery, reprocessing such as water addition, sweetening, mixing, stirring, heating, concentration, etc. is carried out again, and the reconsolidation for each use is performed. By mixing 100% of the bean paste or raw bean paste of the conventional production method, it is possible to improve the change in color tone and the like due to the trapping of air due to the work of removing the skin of the raw beans, which is a drawback of the present invention, It can be applied to the production of sweetened sweet and sour bean paste or yokan and water yokan suitable for individual applications of high quality.
In this case, the sweetened Koshian- style bean paste for each application is the hardness, sugar content and salt content of buns, and the Koshian- style bean paste whose sugar content and hardness are salted for Daifuku mochi. , is that of the sugar content, salty, such as bean paste of bean jam-style prepared the hardness for the skewer dumpling.
In addition, it can be applied to the production of Ogura bean partially mixed with Koshian- style bean paste.
Sugar and reduced starch syrup are mixed a little less than the usual mixture, softly kneaded to produce sweetened ogura bean that is easy to process, and then cooled to room temperature or to a temperature suitable for reprocessing. Or, by manually pushing and passing through a large number of holes with a small diameter of about 1.2 mm to 0.2 mm, a part of or a large part of the raw bean skin is removed to produce a koshian- style bean paste. is there.
[0005]
[Means for Solving the Problems]
In order to achieve the above object, the present invention is as follows.
In the first invention, boiled beans are mixed with water, sugar and reduced starch syrup, heated, stirred and concentrated to produce granular bean paste, cooled to room temperature and strained in a stable state to obtain koshian- like bean paste. This is a method for producing a Koshian- style bean that is configured as described above.
[0006]
The second invention is a method for producing a koshian- style bean paste comprising the following steps.
First step Raw beans are ripened in a bean kettle.
Second step Boiled beans, sugar and reduced starch syrup are mixed, stirred, heated and concentrated in an orb.
Third Step The bean paste that has passed through the second step is cooled in a cooling vessel to obtain Kokura bean paste.
Fourth step The ogura bean obtained through the third step is rubbed with a rubbing machine to obtain an ordinary bun with air.
Fifth step This fifth step is to eliminate the entrapment of air generated by the fourth step and to finish the bean paste of high quality.
A. Parallel practitioners Ann when a predetermined compounding ratio of buns for sauce, water, sugar, reduced starch syrup, mixed salt in Ann practitioners kettle, stirred, heated, and concentrated.
B. In the case of mizuyokan, water, agar, regular syrup, sugar, reduced starch syrup, waste flour, water, and common salt in a prescribed mixing ratio are mixed in an orb, stirred, heated and concentrated.
C. In the case of yokan, water, agar, ordinary syrup, sugar, reduced starch syrup, and salt are mixed, stirred, heated, and concentrated in a specified amount.
D. Parallel practitioners Ann when a predetermined compounding ratio of Daifukumochi for sauce, water, sugar, reduced starch syrup, mixed salt in Ann practitioners kettle, stirred, heated, and concentrated.
E. FIG. In the case of bean paste, a regular mixture of water, water, reduced starch syrup, and salt are mixed, stirred, heated and concentrated in an orb.
Sixth step The bean paste that has passed through the fifth step is cooled in a cooling vessel to obtain a bean paste- like bean paste.
[0007]
A third invention is a method for producing an anthrox- like bean paste comprising the following steps.
First step Raw beans are ripened in a bean kettle.
Second step Boiled beans, sugar and reduced starch syrup are mixed, stirred, heated and concentrated in an orb.
The mixing ratio is roughly as follows.
Raw material red beans ~ 30 kg, sugar ~ 35 kg, reduced starch syrup ~ 2.2 kg.
Third Step The bean paste that has passed through the second step is cooled in a cooling vessel to obtain Kokura bean paste.
The cooling conditions are as follows.
Immediately cool at room temperature or low temperature with good ventilation.
Fourth step The ogura bean obtained through the third step is rubbed with a rubbing machine to obtain an ordinary bun with air.
The conditions of the straining are as follows.
It is performed through a large number of small holes of about 1.2 mm to 0.2 mm.
Fifth Step This fifth step is to eliminate the entrapment of air generated by the fourth step and to finish the bean paste of high quality.
A. If Namineri bean jam bun for sauce, water, sugar, reduced starch syrup, mixed salt in Ann practitioners kettle, stirred, heated, and concentrated.
The mixing ratio is roughly as follows.
Approximately 30kg of average bean paste, 12kg of water, 1kg of sugar, 2.2kg of reduced starch syrup, 0.04kg of salt.
B. In the case of mizuyokan, mix water, agar, average bean paste, sugar, reduced starch syrup, litter powder, water and salt in an ore pot, stir, heat and concentrate.
The mixing ratio is roughly as follows.
20 kg of water, 0.145 kg of agar, 20 kg of sweet bean paste, 2.5 kg of sugar, 1.7 kg of reduced starch syrup, 1.7 kg of flour, 0.09 kg of flour, 0.5 kg of water, and 0.04 kg of salt.
C. In the case of yokan, mix water, agar, average bean paste, sugar, reduced starch syrup, and salt in an ore pot, stir, heat and concentrate.
The mixing ratio is roughly as follows.
20 kg of water, 0.35 kg of agar, 20 kg of averaged bean paste, 6.0 kg of sugar, 4.8 kg of reduced starch syrup, and 0.02 kg of salt.
D. For Daifukumochi for bean Namineri sauce, water, sugar, mixing reduced starch syrup, sodium chloride in Ann practitioners kettle, stirred, heated, and concentrated.
The mixing ratio is roughly as follows.
Approximately 30 kg of water, 12 kg of water, 2 kg of sugar, 2.2 kg of reduced starch syrup, and 0.05 kg of salt.
E. FIG. For Ohagi for bean Namineri sauce, water, mixed reduced starch syrup, sodium chloride in Ann practitioners kettle, stirred, heated, and concentrated.
The mixing ratio is roughly as follows.
Normal bun-30 kg, water-12 kg, reduced starch syrup-2.2 kg, salt-0.08 kg.
Sixth step The bean paste that has passed through the fifth step is cooled in a cooling container at room temperature or at a low temperature by natural or forced air cooling, etc., to obtain a bean paste- like bean paste.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described based on examples.
The method for producing a koshian- style bean paste of the present invention comprises the following steps.
First step Raw beans are ripened in a bean kettle.
That is, the raw beans (generally red beans, green beans, etc.) are cooked as softly as possible. This is to prevent the smoothness from being lost even if the bean skin is partially mixed.
[0009]
Second step Boiled beans, sugar and reduced starch syrup are mixed, stirred, heated and concentrated in an orb.
In this case, the mixing ratio is approximately as follows.
Raw material red beans 30kg
35 kg of sugar
Reduced candy 2.2kg
[0010]
Third Step The bean paste that has passed through the second step is cooled in a cooling vessel to obtain Kokura bean paste.
In this case, the cooling conditions are as follows.
Immediately cool at room temperature or low temperature with good ventilation.
This is to prevent heat burn.
In addition, in order to rapidly cool the product, vacuum cooling or vacuum packaging may be performed with water cooling.
[0011]
Fourth step The ogura bean obtained through the third step is rubbed with a rubbing machine to obtain an ordinary bun with air.
In this case, the conditions for the backwash are as follows.
It is performed through a large number of small holes of about 1.2 mm to 0.2 mm.
Specifically, it is preferable to use a chopper for producing kamaboko and minced meat as the machine for removing the skin.
[0012]
Fifth Step This fifth step is a step of eliminating the entrapment of air generated by the fourth step and finishing the high-quality bean paste. The fifth step is divided into the following cases A, B, C, D and E. explain.
[0013]
A. If Namineri bean jam bun for sauce, water, sugar, reduced starch syrup, mixed salt in Ann practitioners kettle, stirred, heated, and concentrated.
In this case, the mixing ratio is approximately as follows. (The numbers indicate the order of preparation)
1) 30kg
2) 12 kg of water
3) Sugar 1kg
4) 2.2 kg of reduced starch syrup
5) Salt 0.04kg
[0014]
B. In the case of mizuyokan, mix water, agar, average bean paste, sugar, reduced starch syrup, litter powder, water and salt in an ore pot, stir, heat and concentrate.
In this case, the mixing ratio is approximately as follows. (The numbers indicate the order of preparation)
1) 20 kg of water
2) Agar 0.145kg
3) Average weight 20kg
4) Sugar 2.5kg
5) 1.7 kg of reduced starch syrup
6) Waste powder 0.09kg
7) 0.5 kg of water
8) 0.04 kg of salt
In this case, the waste powder and 0.5 kg of water are mixed well in advance, and then put into an orb.
[0015]
C. In the case of yokan, mix water, agar, average bean paste, sugar, reduced starch syrup, and salt in an ore pot, stir, heat and concentrate.
In this case, the mixing ratio is approximately as follows. (The numbers indicate the order of preparation)
1) 20 kg of water
2) Agar 0.35kg
3) Average weight 20kg
4) Sugar 6.0kg
5) 4.8 kg of reduced starch syrup
6) Salt 0.02kg
In the case of yokan, the sugar was reduced and the amount of reduced starch syrup was increased in consideration of the crystallization of sugar.
[0016]
D. For Daifukumochi for bean Namineri sauce, water, sugar, mixing reduced starch syrup, sodium chloride in Ann practitioners kettle, stirred, heated, and concentrated.
In this case, the mixing ratio is approximately as follows. (The numbers indicate the order of preparation)
1) 30kg
2) 12 kg of water
3) Sugar 2kg
4) 2.2 kg of reduced starch syrup
5) Salt 0.05kg
[0017]
E. FIG. For Ohagi for bean Namineri sauce, water, mixed reduced starch syrup, sodium chloride in Ann practitioners kettle, stirred, heated, and concentrated.
In this case, the mixing ratio is approximately as follows. (The numbers indicate the order of preparation)
1) 30kg
2) 12 kg of water
3) 2.2 kg of reduced syrup
4) Salt 0.08kg
[0018]
Sixth step The bean paste that has passed through the fifth step is cooled in a cooling vessel to obtain a bean paste- like bean paste.
Natural or forced air cooling at normal or low temperature.
This is to prevent heat burn.
In addition, in order to rapidly cool the product, vacuum cooling or vacuum packaging may be performed with water cooling.
[0019]
In addition, it is natural that the mixing ratio in the second step and the fifth step may be increased or decreased for adjustment of sweetness, hardness and the like.
[0020]
【The invention's effect】
Since the present invention is configured as described above, the following effects can be obtained.
1. It does not require a lot of cost, labor and capital investment due to the water exposure process.
2. The loss of red bean particles during the water exposure step can be prevented.
3. Since there is no water exposure step, the flavor can be improved.
4. Since there is no dehydration step, equipment investment and labor can be saved.
5. Since the water can be largely saved, the wastewater treatment equipment is small.
In addition, in the case of small-scale establishments, wastewater treatment facilities may be omitted in some cases.
As a result, equipment, cost, labor, etc. can be greatly reduced.
6. The semi-finished average bean paste lasts longer than the raw bean paste, so the equipment investment in refrigerators can be reduced.
7. According to the production method of the present invention, since there is no water exposure step and no dehydration step, the amount of water used, labor and cost are drastically reduced, and it is possible to produce koshi-an- style bean paste with good flavor and good yield.
8. Sweet bean jelly using bean jam bean jam-like obtained in the production method of the present invention, jelly, bean jam of various sweets for and bread bean jam wind, excellent functional performance both better flavor than those produced by the conventional method Can be demonstrated.

Claims (3)

Add water, sugar and reduced starch syrup to the boiled beans, heat, stir and concentrate to produce bean paste, cool to room temperature and strain in a stable state to obtain a bean paste- like bean paste A method of producing an annoyed bean paste. A method for producing anan-style bean paste, comprising the following steps.
First step Raw beans are ripened in a bean kettle.
Second step Boiled beans, sugar and reduced starch syrup are mixed, stirred, heated and concentrated in an orb.
Third Step The bean paste that has passed through the second step is cooled in a cooling vessel to obtain Kokura bean paste.
Fourth step The ogura bean obtained through the third step is rubbed with a rubbing machine to obtain an ordinary bun with air.
Fifth step This fifth step is to eliminate the entrapment of air generated by the fourth step and to finish the bean paste of high quality.
A. Parallel practitioners Ann when a predetermined compounding ratio of buns for sauce, water, sugar, reduced starch syrup, mixed salt in Ann practitioners kettle, stirred, heated, and concentrated.
B. In the case of mizuyokan, water, agar, regular syrup, sugar, reduced starch syrup, waste flour, water, and common salt in a prescribed mixing ratio are mixed in an orb, stirred, heated and concentrated.
C. In the case of yokan, water, agar, ordinary syrup, sugar, reduced starch syrup, and salt are mixed, stirred, heated, and concentrated in a specified amount.
D. Parallel practitioners Ann when a predetermined compounding ratio of Daifukumochi for sauce, water, sugar, reduced starch syrup, mixed salt in Ann practitioners kettle, stirred, heated, and concentrated.
E. FIG. In the case of bean paste, a regular mixture of water, water, reduced starch syrup, and salt are mixed, stirred, heated and concentrated in an orb.
Sixth step The bean paste that has passed through the fifth step is cooled in a cooling vessel to obtain a bean paste- like bean paste. A method for producing anan-style bean paste, comprising the following steps.
First step Raw beans are ripened in a bean kettle.
Second step Boiled beans, sugar and reduced starch syrup are mixed, stirred, heated and concentrated in an orb.
The mixing ratio is roughly as follows.
Raw material red beans ~ 30 kg, sugar ~ 35 kg, reduced starch syrup ~ 2.2 kg.
Third Step The bean paste that has passed through the second step is cooled in a cooling vessel to obtain Kokura bean paste.
The cooling conditions are as follows.
Immediately cool at room temperature or low temperature with good ventilation.
Fourth step The ogura bean obtained through the third step is rubbed with a rubbing machine to obtain an ordinary bun with air.
The conditions of the straining are as follows.
It is performed through a large number of small holes of about 1.2 mm to 0.2 mm.
Fifth Step This fifth step is to eliminate the entrapment of air generated by the fourth step and to finish the bean paste of high quality.
A. If Namineri bean jam bun for sauce, water, sugar, reduced starch syrup, mixed salt in Ann practitioners kettle, stirred, heated, and concentrated.
The mixing ratio is roughly as follows.
Approximately 30kg of average bean paste, 12kg of water, 1kg of sugar, 2.2kg of reduced starch syrup, 0.04kg of salt.
B. In the case of mizuyokan, mix water, agar, average bean paste, sugar, reduced starch syrup, litter powder, water and salt in an ore pot, stir, heat and concentrate.
The mixing ratio is roughly as follows.
20 kg of water, 0.145 kg of agar, 20 kg of sweet bean paste, 2.5 kg of sugar, 1.7 kg of reduced starch syrup, 1.7 kg of flour, 0.09 kg of flour, 0.5 kg of water, and 0.04 kg of salt.
C. In the case of yokan, mix water, agar, average bean paste, sugar, reduced starch syrup, and salt in an ore pot, stir, heat and concentrate.
The mixing ratio is roughly as follows.
20 kg of water, 0.35 kg of agar, 20 kg of averaged bean paste, 6.0 kg of sugar, 4.8 kg of reduced starch syrup, and 0.02 kg of salt.
D. For Daifukumochi for bean Namineri sauce, water, sugar, mixing reduced starch syrup, sodium chloride in Ann practitioners kettle, stirred, heated, and concentrated.
The mixing ratio is roughly as follows.
Approximately 30 kg of water, 12 kg of water, 2 kg of sugar, 2.2 kg of reduced starch syrup, and 0.05 kg of salt.
E. FIG. For Ohagi for bean Namineri sauce, water, mixed reduced starch syrup, sodium chloride in Ann practitioners kettle, stirred, heated, and concentrated.
The mixing ratio is roughly as follows.
Normal bun-30 kg, water-12 kg, reduced starch syrup-2.2 kg, salt-0.08 kg.
Sixth step The bean paste that has passed through the fifth step is cooled in a cooling container at room temperature or at a low temperature by natural or forced air cooling, etc., to obtain a bean paste- like bean paste.