JP5778434B2 - Method for producing mutton-like nutritional food - Google Patents

Description

The present invention, citrus, preferably to a method for producing jelly-like nutrient foods containing a large amount of skin pomelos bitter.

  Citrus with a bitter taste such as Bundan is refreshing because of its bitter taste, and confectionery such as Bundan oats combined with the sweetness of sugar is delicious (Non-Patent Documents 1 and 2). Moreover, Buntan contains nutrition such as gabba, aurapten, and vitamins.

Kochi Taiyo special product, [online], [December 22, 2010 search], Internet <http://taiyo-tokusan.com/?pid=12911279> JA, [online], [December 22, 2010 search], Internet <http://www.jatosashi.or.jp/genki/recipe.php?id=31>

However, the conventional bundan okan contains only a small amount of bundan juice, bundan fruit, and possibly bundan skin in a large amount of water and agar. Therefore, if a large amount is eaten for the purpose of nutritional supplementation, too much sugar will be consumed, which is harmful to health. In addition, since the skin of the bundan is particularly bitter, most of the skin is thrown away without being eaten despite being rich in aurapten. However, if a large amount of bundan skin was added compared to the amount of water or agar, molding was difficult.
Therefore, an object of the present invention is to provide a delicious food having a high nutritional value that contains a large amount of citrus peel such as Bundan compared to the amount of water or agar.

In order to solve the problem, the sheep-like nutritional food of this invention is
On a weight basis,
1000 parts of citrus peel,
200-500 parts of koshian obtained by cooking beans
At least tri-sugar and brown sugar are included in a distribution ratio of tri-sugar: brown sugar = 10: 4-6 and a total amount of 1300 parts or more, and if necessary, white sugar and / or medium disaccharides of 700 parts or less may be contained. 1300 to 2000 parts of sugar,
20-70 parts agar,
It comprises 5 to 30 times the water of agar.

  If the agar is less than 20 parts, it is difficult to solidify, and if it exceeds 70 parts, the whole is too hard to eat. When the amount of water is less than 5 times that of agar, it is difficult to mold, and when it exceeds 30 times, the amount of skin is relatively reduced, and the bitterness and nutritional value are lowered. By setting the amount of the kojian and saccharide within the above range, the sweetness is adapted to the bitter taste of the skin.

Since this mutton-like nutritional food contains citrus fruits, preferably Buntan's skin, in a larger amount than water or agar, it also contains a large amount of nutrients such as gabba, aurapten, or vitamins.
The content of the kojian does not contain sugar and indicates the amount of beans alone. Therefore, when using a commercially available product as a strain, it is contained in a larger amount than the above range, and the sum of the amount of saccharide contained in the strain from the time of purchase and the additional amount such as triwarm sugar. It adjusts so that it may become the said range.
While it is rich in minerals as saccharides, it requires healthy sugar and brown sugar, which are low in sugar, so it is healthy for its sweetness.
The sheep cocoon-shaped nutritional food may further include one or more of cocoa, honey, and coconut juice, each having 150 parts or less, depending on preference.

A suitable method for producing the sheep spider-like nutritional food of this invention is:
On a weight basis,
A step of softening the skin by adding 1.4 to 1.6 times water to 1000 parts of citrus peel and boiling in a pressure cooker;
A process of making the skin softened in a pressure cooker, and if necessary, adding an appropriate amount of water and crushing to make the skin muddy,
In the mud skin, 200-500 parts of kojian, tri-sugar and brown sugar, 1300 parts of sugar containing 1-300 parts or more in total with a distribution ratio of tri-sugar: brown sugar = 10: 4-6, And a step of mixing 20 to 70 parts of powdered agar dissolved in 80 to 140 parts of water and stirring while heating,
And the step of pouring the mixture into a mold and leaving it to solidify.
Here, the “appropriate amount of water as necessary” is sufficient if it can pulverize the softened skin, and is unnecessary if it can be pulverized without adding water. At this time, the water remaining in the pressure cooker may be used.

  According to this method, since the other raw materials are added after the skin is made muddy, it is easy to mold. In addition, water-soluble plant fibers such as pectin contained in the skin are intertwined, so even a small amount of water and agar solidify. The raw material skin can be applied even if it is frozen and stored for a long time. In this case, since the amount of moisture in the skin is reduced by about 30% compared to the fresh skin, it can be used in the same manner as the fresh skin when supplemented with water.

  It contains a lot of citrus peel such as Bundan compared to the amount of water and agar, so it has a high nutritional value and has a sufficient bitter taste and is delicious. Moreover, since it contains a lot of plant fibers, constipation is eliminated. For this reason, it is possible to maintain nutrition while supplying nutrition while enjoying regardless of gender. Furthermore, since the skin that is usually discarded is the main raw material, the cost is low and the natural resources are effectively used.

[Example 1]
1500 cc of water was added to 1000 g of fresh skin of Buntan, and kept for 20 minutes while boiling in a pressure cooker. When the kettle cools, only the bundan skin comes out. Bundan skin was increased to 1300 g with moisture. 20 parts by weight of water was newly added to 100 parts of the Bundan skin before the increase, and the mixture was made muddy with a mixer and transferred to a non-pressure cooker.

Further, 1000 g of tri-warm sugar, 500 g of brown sugar, 500 g of commercially available kojian (the white sugar content is estimated to be about 250 to 300 g), 50 g of cocoa and 4 g of sodium chloride were added.
Separately, 24 g of powdered agar was dissolved in 120 cc of water, put into the non-pressure cooker before solidifying, and heated with medium heat for 20 minutes while stirring.
Thereafter, it was poured into a rectangular parallelepiped mold and solidified when allowed to stand at room temperature to obtain an oat-like nutritional food.
When 10 adults of both men and women were eaten as monitors, they all evaluated that it was slightly softer and easier to eat than yokan, and had a bitter taste and deliciousness.

[Example 2]
In the same manner as in Example 1, the bundan was muddy and transferred to a non-pressure cooker. Further, 1000 g of tri-warm sugar, 500 g of brown sugar, 500 g of medium disaccharide, 500 g of commercially available kojian (the white sugar content is estimated to be about 250 to 300 g), 50 g of cocoa, 100 g of honey and 5 g of salt were added. Agar dissolved in water was added in the same manner as in Example 1, and heated for 20 minutes with medium heat while stirring.
Thereafter, it was poured into a rectangular parallelepiped mold and solidified when allowed to stand at room temperature to obtain an oat-like nutritional food.
When 10 adults of both men and women were eaten as monitors, they all evaluated that it was slightly softer and easier to eat than yokan, and had a bitter taste and deliciousness.

[Example 3]
In the same manner as in Example 1, the bundan was muddy and transferred to a non-pressure cooker. Further, 1000 g of tri-warm sugar, 500 g of brown sugar, 500 g of medium disaccharide, 500 g of commercially available kojian (the white sugar content is estimated to be about 250 to 300 g), 50 g of cocoa, and 4 g of salt were added.
Separately, 50 g of powdered agar was dissolved in 100 cc of water, put into the non-pressure cooker before solidifying, and heated with medium heat for 20 minutes while stirring.
Thereafter, it was poured into a rectangular parallelepiped mold and solidified when allowed to stand at room temperature to obtain an oat-like nutritional food.
When 10 adults of both men and women were asked to eat as monitors, all evaluated that “it was easy to eat with the same degree of hardness as mutton and had a bitter taste and was delicious”.

Claims (1)

On a weight basis,
A step of softening the skin by adding 1.4 to 1.6 times water to 1000 parts of the Buntan skin and boiling in a pressure cooker;
A process of making the skin softened in a pressure cooker, and if necessary, adding an appropriate amount of water and crushing to make the skin muddy,
In the mud skin, 200-500 parts of kojian, tri-sugar and brown sugar, 1300 parts of sugar containing 1-300 parts or more in total with a distribution ratio of tri-sugar: brown sugar = 10: 4-6, And a step of mixing 20 to 70 parts of powdered agar dissolved in 80 to 140 parts of water and stirring while heating,
And a step of pouring the mixture into a mold and leaving it to solidify.