JP7381379B2 - Tsubuan or strained bean paste using date juice and its manufacturing method - Google Patents
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Description
本発明は、デーツ果汁を使用したつぶ餡又はこし餡及びその製造方法に関し、特に、砂糖不使用でありながら甘さと風味のバランスがよいデーツ果汁を使用したつぶ餡又はこし餡及びその製造方法に関する。 The present invention relates to crushed bean paste or strained bean paste using date juice and a method for producing the same, and particularly to crushed bean paste or strained bean paste using date juice that does not use sugar but has a good balance of sweetness and flavor, and its manufacturing method.
餡には「粒餡」と「こし餡」があり、「粒餡」は、例えば、小豆を水に漬けてから煮込み、煮汁を捨ててさらに煮込むことを繰り返し、煮上がった小豆に砂糖を加えて練り上げて製造される。また、「こし餡」は、例えば、煮上がった小豆を潰して裏ごしし、水を加えて静置して餡を沈殿させ、上澄みを捨てて沈殿した餡を布で絞って「生あん」とし、「生あん」に水と砂糖を加えて煮込んで製造される。餡には、上述のような小豆(あずき)などの豆類の他、サツマイモや栗などを用いたものもある。 There are two types of bean paste: ``grain-an'' and ``koshi-an.'' ``grain-an'' is made by, for example, soaking red beans in water, simmering them, discarding the broth, and simmering them again, then adding sugar to the boiled beans and kneading them. Manufactured by In addition, "koshian" is made by, for example, crushing and straining boiled red beans, adding water and letting it stand to settle the bean paste, discarding the supernatant and squeezing the precipitated bean paste with a cloth to make "namaan". It is made by adding water and sugar to raw bean paste and boiling it. In addition to beans such as the azuki beans mentioned above, the filling also uses sweet potatoes, chestnuts, etc.
近年では、使用する砂糖の量を減らして甘さを控えた餡も提供され、砂糖の代わりにデーツを使用した餡も知られている（例えば、特許文献１）。デーツはペルシャ地方（イラン）を原産とし、紀元前５０００年前からメソポタミア地方で栽培されている栄養価の高い果実であり、自然な甘さが特徴で、近年ではアメリカやヨーロッパでもスーパーフルーツとして話題となっている。 In recent years, bean paste that is less sweet by reducing the amount of sugar used has been provided, and bean paste that uses dates instead of sugar is also known (for example, Patent Document 1). Dates are a highly nutritious fruit that is native to the Persian region (Iran) and has been cultivated in the Mesopotamia region since 5000 BC.Dates are characterized by their natural sweetness, and in recent years they have become popular as a superfruit in the United States and Europe. It has become.
従来のデーツを使用した餡は、デーツの実をそのまま砕いたものを使用していたため、砂糖を使用した餡よりも滑らかさが劣るという問題があった。そのため、デーツの実をそのまま使用するのではなく、デーツの果汁を使用して製餡することを検討した。 Conventional date-based bean paste uses crushed date fruit, which has the problem of being less smooth than sugar-based bean paste. Therefore, instead of using date fruit as it is, we considered making bean paste using date juice.
しかしながら、デーツ果汁を使用した場合、デーツ果汁は砂糖と違って水分が多いので、小豆や生あんに対するデーツ果汁の配合量のバランスが難しく、どちらかの味が強すぎても素材のうまみが出ないため小豆や生あんとデーツ果汁の両方の風味をバランス良く生かすことが難しいという問題があった。また、製餡の際の温度が高いとデーツ果汁が焦げやすく、また、デーツ果汁を煮詰め過ぎると食感にザラつきが出るという問題があった。さらに、デーツ果汁によっては、酸味料や保存料が使用されていたり、農薬が使用されている場合も多い。 However, when using date juice, unlike sugar, date juice has a high water content, so it is difficult to balance the amount of date juice with respect to azuki beans and raw bean paste, and even if either flavor is too strong, the flavor of the ingredients will not be achieved. Therefore, there was a problem in that it was difficult to bring out the flavors of red beans, fresh bean paste, and date juice in a well-balanced manner. In addition, when the temperature during making the bean paste is high, the date juice tends to burn, and when the date juice is boiled down too much, the texture becomes rough. Additionally, some date juices contain acidulants, preservatives, and pesticides.
そこで、本発明者は、上記課題を解決するため鋭意検討を行ったところ、樹上乾燥したデーツの実を圧搾することにより採取したデーツ果汁を用いることで、コクがあり、えぐみや雑味が少なく、味のバランスが良いデーツ果汁を使用した餡を製造することができることがわかった。そして、さらに検討を重ねることにより本発明に至ったものである。 Therefore, the inventor of the present invention conducted extensive research to solve the above problems, and found that by using date juice collected by compressing date fruits dried on the tree, it is possible to create a rich, astringent and unpleasant taste. It has been found that it is possible to produce bean paste using date juice that is small in amount and has a good balance of taste. Further studies have led to the present invention.
上記課題を解決するため請求項１に記載の本発明は、炊いた小豆にデーツ果汁を加えて製餡した粒餡又は生あんにデーツ果汁を加えて製餡したこし餡であって、前記粒餡又は前記こし餡のＢｒｉｘが３９．０～４１．０であることを特徴とする粒餡又はこし餡を提供する。 In order to solve the above problems, the present invention as set forth in claim 1 provides a grain bean paste made by adding date juice to cooked azuki beans or a strained bean paste made by adding date juice to fresh bean paste, Alternatively, there is provided grain-filled bean paste or strained bean paste, characterized in that the strained bean paste has a Brix of 39.0 to 41.0.
上記課題を解決するため請求項２に記載の本発明は、請求項１に記載の粒餡又はこし餡において、前記デーツ果汁は、樹上乾燥させた実を圧搾することにより得られたものであることを特徴とする。 In order to solve the above problem, the present invention as set forth in claim 2 provides the grained bean paste or strained bean paste as set forth in claim 1, wherein the date juice is obtained by squeezing tree-dried fruit. It is characterized by
上記課題を解決するため請求項３に記載の本発明は、デーツ果汁を利用した粒餡又はデーツ果汁を利用したこし餡の製造方法であって、炊いた小豆又は生あんにデーツ果汁を加えて８５～９０℃で加熱して、Ｂｒｉｘが３９．０～４１．０となるまで練り上げることを特徴とする粒餡又はこし餡の製造方法を提供する。 In order to solve the above problem, the present invention as set forth in claim 3 is a method for producing grain bean paste using date juice or strained bean paste using date juice, which comprises adding date juice to boiled red beans or raw bean paste, Provided is a method for producing granular bean paste or strained bean paste, which is characterized by heating at ~90°C and kneading until Brix is 39.0 to 41.0.
上記課題を解決するため請求項４に記載の本発明は、請求項３に記載の粒餡又はこし餡の製造方法において、こし餡を製造する場合の前記生あんの水分含量は６２．０～６３．０％であることを特徴とする。 In order to solve the above problem, the present invention as set forth in claim 4 provides a method for producing granular bean paste or strained bean paste according to claim 3, in which the water content of the raw bean paste is 62.0 to 63. It is characterized by being 0%.
上記課題を解決するため請求項５に記載の本発明は、請求項３又は４に記載の粒餡又はこし餡の製造方法において、前記デーツ果汁は、樹上乾燥させた実を圧搾することにより得られたものであることを特徴とする。 In order to solve the above problem, the present invention as set forth in claim 5 provides a method for producing grain bean paste or strained bean paste as set forth in claim 3 or 4, wherein the date juice is obtained by squeezing tree-dried fruit. It is characterized by being
本発明に係るデーツ果汁を使用したつぶ餡又はこし餡及びその製造方法によれば、デーツの実をそのままではなく、デーツ果汁として使用することとしたので甘みが小豆に浸透しやすく、滑らかで、コクがあり、うまみのある粒餡又はこし餡を提供することができるという効果がある。また、粒餡又はこし餡の用途も、まんじゅう、おはぎ、大福、柏餅、桜餅、ぜんざい、ようかん、お汁粉、たい焼き、最中、その他の和洋菓子全般に用いることができるという効果がある。 According to the crushed bean paste or strained bean paste using date juice and the manufacturing method thereof according to the present invention, since the date fruit is used as date juice rather than as it is, the sweetness easily penetrates into the red bean, making it smooth and rich. This has the effect of providing flavorful granular or strained bean paste. In addition, grained bean paste or strained bean paste can be used for steamed buns, ohagi, daifuku, kashiwamochi, sakuramochi, zenzai, yokan, oshiruko, taiyaki, monaka, and other Japanese and Western sweets in general.
以下、本発明に係るデーツ果汁を使用した餡の一実施形態について詳細に説明する。 Hereinafter, one embodiment of the bean paste using date juice according to the present invention will be described in detail.
初めに、上述したように、デーツはペルシャ地方（イラン）を原産とするナツメヤシの実であり、自然な甘さが特徴で、イラン、エジプト、サウジアラビア等の中近東諸国や北アフリカなどで生産されている。鉄分、カルシウム、カリウム、マグネシウム、リン、亜鉛などのミネラルや食物繊維さらにはビタミンＡ、Ｄ、Ｂ群等が豊富に含まれており、栄養価の高い果実であり、近年ではアメリカやヨーロッパでもスーパーフルーツとして話題となっている。本発明ではデーツ果汁を使用して所定のＢｒｉｘとなるまで練り上げることで砂糖不使用でありながら甘さと風味のバランスが良い粒餡又はこし餡を提供することができる。尚、使用するデーツ果汁は、樹上乾燥されたデーツの実を圧搾することにより得られたものを濃縮し、さらにろ過したもので、Ｂｒｉｘ７４．０～７６．０の濃縮タイプであると良い。また、使用するデーツ果汁は肥料や農薬や保存料、酸味料を一切使用することなく自然栽培されたものであることが好ましい。 First, as mentioned above, dates are the fruits of date palms that are native to the Persian region (Iran), and are characterized by their natural sweetness. ing. It is a highly nutritious fruit, rich in minerals such as iron, calcium, potassium, magnesium, phosphorus, and zinc, dietary fiber, and vitamins A, D, and B group, and in recent years has become popular in the United States and Europe. It has become popular as a fruit. In the present invention, by kneading date juice to a predetermined Brix, it is possible to provide grain-filled or strained bean paste with a good balance of sweetness and flavor without using sugar. The date juice used is preferably a concentrated type with a Brix of 74.0 to 76.0, which is obtained by compressing tree-dried date fruit, condensing it, and then filtering it. Further, it is preferable that the date juice used is one that has been naturally cultivated without using any fertilizers, pesticides, preservatives, or acidulants.
使用するデーツ果汁の量が多すぎると、デーツの甘さが勝ってしまい、小豆の風味と甘みのバランスが良くない。また、使用するデーツ果汁の量が少ないと出来上がった粒餡又はこし餡を練った際にパサつきが出てしまい、食感が悪く、餡としての使い勝手も悪くなる。Ｂｒｉｘが低くなりすぎると日持ちも悪くなる。 If you use too much date juice, the sweetness of the dates will overwhelm, and the balance between the flavor and sweetness of the red beans will not be good. In addition, if the amount of date juice used is small, the resulting granular or strained bean paste will become dry when kneaded, resulting in poor texture and poor usability as a bean paste. If Brix gets too low, the shelf life will also be shortened.
［デーツ果汁を使用した粒餡の製造方法］
次に、デーツ果汁を使用した粒餡の製造方法の好ましい一実施形態について説明する。図１はデーツ果汁を使用した粒餡の製造方法の一実施形態のフローチャートである。初めに、小豆を炊いた生粒餡を製造する（ステップＳ１）。生粒餡は小豆をふっくらと炊き上げたものであり、生粒餡の製造方法は従来の方法と同様である。具体的には、小豆を水で洗い、適量の水に一晩漬ける。水に漬けた小豆を火にかけて小豆を煮る。水が沸騰したら火を止めてしばらく放置し、水切りをする。この工程を複数回繰り返す。尚、沸騰した際に水を一気に加えて温度を下げると小豆は水を吸いやすくなる。小豆の芯がほぼ無くなったら２０～３０分程度蒸らす。これで生粒餡が完成する。
[Method for producing grain bean paste using date juice]
Next, a preferred embodiment of a method for producing grain bean paste using date juice will be described. FIG. 1 is a flowchart of an embodiment of a method for manufacturing grain bean paste using date juice. First, raw bean paste made from boiled red beans is produced (step S1). Raw grain bean paste is made by boiling red beans until fluffy, and the method for producing raw grain paste is the same as the conventional method. Specifically, the azuki beans are washed with water and soaked in an appropriate amount of water overnight. Boil the adzuki beans soaked in water over heat. Once the water boils, turn off the heat, let it sit for a while, and then drain the water. Repeat this process multiple times. Additionally, if you add water all at once when it boils to lower the temperature, the azuki beans will absorb water more easily. Once the cores of the red beans are almost gone, let them steam for about 20 to 30 minutes. This completes the fresh bean paste.
次いで、完成した生粒餡にデーツ果汁を加え（ステップＳ２）、熱を加えて炊き上げる（ステップＳ３）。Ｂｒｉｘ７５．０の濃縮デーツ果汁の場合であれば、生粒餡１０００ｇに対し、４０．０～６０．０％（４００～６００ｇ）のデーツ果汁を加えて加熱する。一般的な粒餡の場合、生粒餡に砂糖と水を加えて約４０分程度加熱して炊き上げ、最終的にＢｒｉｘ５８．０～６２．０で完成とするが、デーツ果汁は焦げやすいので、８５～９０℃の温度で６０～９０分程度ゆっくりと時間をかけて練り上げる。そして、粒餡のＢｒｉｘが３９．０～４１．０となったら出来上がりとする（ステップＳ４）。 Next, date juice is added to the completed raw bean paste (step S2), and the mixture is heated and cooked (step S3). In the case of concentrated date juice with a Brix of 75.0, 40.0 to 60.0% (400 to 600 g) of date juice is added to 1000 g of fresh bean paste and heated. In the case of regular grain bean paste, sugar and water are added to raw grain bean paste and cooked for about 40 minutes until the final Brix is 58.0 to 62.0, but date juice burns easily. , knead slowly for about 60 to 90 minutes at a temperature of 85 to 90°C. Then, when the Brix of the grained bean paste reaches 39.0 to 41.0, it is considered completed (step S4).
［実施例１］
通常通り炊き上げた生粒餡１０００ｇに対し、デーツ果汁（スペンタス株式会社製「デーツ濃縮果汁」（Ｂｒｉｘ７５））５００ｇを一度に加え、９０℃で７５分加熱しつつ、焦げ付かないようにゆっくりと撹拌しながら粒餡を炊き上げ、最終的にＢｒｉｘ４０．０となったところで火を止めて粒餡を得た。その結果、甘さも小豆の風味もバランス良く、食感も滑らかな粒餡とすることができた。尚、製餡直後はデーツ果汁の風味が強く感じるが、しばらく経つと味も馴染んでちょうど良い甘さと風味のバランスとなった。
[Example 1]
Add 500g of date juice ("Date Concentrated Juice" (Brix75) manufactured by Spentus Co., Ltd.) at once to 1000g of raw bean paste cooked as usual, and heat it at 90℃ for 75 minutes, slowly to prevent it from burning. The grained bean paste was cooked while stirring, and when the Brix reached 40.0, the fire was stopped and grained bean paste was obtained. As a result, we were able to create a bean paste with a well-balanced sweetness and azuki bean flavor, and a smooth texture. Immediately after making the bean paste, the flavor of the date juice was strong, but after a while, the taste became familiar and the sweetness and flavor were just the right balance.
［比較例１］
通常通り炊き上げた生粒餡１０００ｇに対し、実施例１と同じデーツ果汁８５０ｇを加え、９０℃で７５分加熱しつつ、焦げ付かないようにゆっくりと撹拌しながら粒餡を炊き上げ、最終的にＢｒｉｘ５３．０となったところで火を止めて粒餡を得た。その結果、デーツ果汁の甘みが強すぎ、口の中に後味が強く残るものであった。
[Comparative example 1]
Add 850 g of the same date juice as in Example 1 to 1000 g of raw bean paste cooked as usual, heat at 90℃ for 75 minutes, and cook the bean paste while stirring slowly to prevent it from burning. When the Brix reached 53.0, the fire was stopped and grained bean paste was obtained. As a result, the sweetness of the date juice was too strong, leaving a strong aftertaste in the mouth.
［比較例２］
通常通り炊き上げた生粒餡１０００ｇに対し、実施例１と同じデーツ果汁７００ｇを加え、９０℃で７５分加熱しつつ、焦げ付かないようにゆっくりと撹拌しながら粒餡を炊き上げ、最終的にＢｒｉｘ４４．０となったところで火を止めて粒餡を得た。その結果、炊き上がりの状態はよく、比較例１よりも甘さは抑えられているが、まだ甘さが強いものであった。
[Comparative example 2]
Add 700 g of date juice, the same as in Example 1, to 1000 g of raw bean paste cooked as usual, heat at 90℃ for 75 minutes, and cook the bean paste while stirring slowly to prevent it from burning. When the Brix reached 44.0, the fire was stopped and grained bean paste was obtained. As a result, the cooked rice was well-cooked and the sweetness was lower than that of Comparative Example 1, but the sweetness was still strong.
［比較例３］
通常通り炊き上げた生粒餡１０００ｇに対し、実施例１と同じデーツ果汁３５０ｇを加え、９０℃で７５分加熱しつつ、焦げ付かないようにゆっくりと撹拌しながら粒餡を炊き上げ、最終的にＢｒｉｘ３４．０となったところで火を止めて粒餡を得た。その結果、甘さのバランスは良が、食感がパサついたものであった。
[Comparative example 3]
Add 350 g of date juice as in Example 1 to 1000 g of raw bean paste cooked as usual, heat at 90°C for 75 minutes, and cook the bean paste while stirring slowly to avoid burning. When the Brix reached 34.0, the fire was stopped and grained bean paste was obtained. As a result, the balance of sweetness was good, but the texture was dry.
実施例１と比較例１～３の結果について表１に示す。 Table 1 shows the results of Example 1 and Comparative Examples 1 to 3.
［表１］
実施例１と比較例１～３によれば、粒餡の最終Ｂｒｉｘが３９．０～４１．０であれば、甘さも小豆の風味もバランスが良く、食感も滑らかな粒餡を得ることができると考えられる。 According to Example 1 and Comparative Examples 1 to 3, if the final Brix of the grained bean paste is 39.0 to 41.0, it is possible to obtain grained bean paste with well-balanced sweetness and adzuki bean flavor and smooth texture. It is thought that it can be done.
［デーツ果汁を使用したこし餡の製造方法］
次に、デーツ果汁を使用したこし餡の製造方法の好ましい一実施形態について説明する。図２はデーツ果汁を使用したこし餡の製造方法の一実施形態のフローチャートである。初めに、粒餡の場合と同様に、小豆を炊いた生粒餡を製造する（ステップＳ１１）。生粒餡の製造方法は粒餡の場合と同様なのでのその説明は省略する。
[Method for producing strained bean paste using date juice]
Next, a preferred embodiment of a method for producing strained bean paste using date juice will be described. FIG. 2 is a flowchart of an embodiment of a method for producing strained bean paste using date juice. First, as in the case of grain bean paste, raw grain bean paste made by boiling red beans is manufactured (step S11). The method for producing fresh bean paste is the same as that for grain bean paste, so the explanation thereof will be omitted.
次いで、生粒餡を潰し、水を加えて裏ごしし、水に分散している「あん」を静置して沈殿させ、上澄みを捨て、さらに、水に沈殿した「あん」を布に移して水を絞る。この作業を複数回繰り返して行い、最終的に水分含量が６２．０～６３．０％となるようにして絞り作業を行い、生あんを得る（ステップＳ１２）。 Next, the raw bean paste is crushed, water is added and strained, the ``an'' dispersed in the water is left to settle, the supernatant is discarded, and the ``an'' precipitated in the water is transferred to a cloth. Squeeze out the water. This operation is repeated several times, and the squeezing operation is performed so that the moisture content is finally 62.0 to 63.0% to obtain raw bean paste (step S12).
次いで、完成した生あんにデーツ果汁を加え（ステップＳ１３）、熱を加えて炊き上げる（ステップＳ１４）。Ｂｒｉｘ７５．０の濃縮デーツ果汁の場合であれば、生あん１０００ｇに対し、４０～６０％（４００～６００ｇ）のデーツ果汁を加えて加熱する。一般的なこし餡の場合には、生あんに砂糖と水を加えて約４０分程度加熱して炊き上げ、最終的にＢｒｉｘ５８．０～６２．０で完成とするのであるが、デーツ果汁は焦げやすいので、８５～９０℃の温度で６０～９０分程度ゆっくりと時間をかけて練り上げる。そして、こし餡のＢｒｉｘが３９．０～４１．０となったら出来上がりとする（ステップＳ１５）。 Next, date juice is added to the finished raw bean paste (step S13), and the mixture is heated and cooked (step S14). In the case of concentrated date juice with a Brix of 75.0, 40-60% (400-600g) of date juice is added to 1000g of fresh bean paste and heated. In the case of regular strained bean paste, sugar and water are added to the raw bean paste and cooked for about 40 minutes, resulting in a final Brix of 58.0 to 62.0, but the date juice is burnt. It's easy to knead, so take your time and knead it slowly for about 60 to 90 minutes at a temperature of 85 to 90 degrees Celsius. Then, when the Brix of the strained bean paste reaches 39.0 to 41.0, it is considered completed (step S15).
［実施例２］
通常通り炊き上げた生粒餡を潰して水を加えて裏ごしし、水に分散している「あん」を静置して沈殿させ、上澄みを捨てて、さらに、布などを使用して水に沈殿した「あん」を絞り、水分含量が６２．５％の生あんを得た。そして、この生あん１０００ｇに対し、実施例１と同じデーツ果汁５００ｇを一度に加え、９０℃で７５分加熱しつつ、焦げ付かないようにゆっくりと撹拌しながら餡を炊き上げ、最終的にＢｒｉｘ４０．０となったところで火を止めてこし餡を得た。その結果、甘さも小豆の風味もバランス良く、食感も滑らかなこし餡とすることができた。尚、製餡直後はデーツ果汁の風味が粒餡の場合よりも強く感じるが、粒餡の場合と同様に、しばらく経つと味も馴染んでちょうど良い甘さと風味のバランスとなった。
[Example 2]
Crush the raw bean paste that has been cooked as usual, add water and strain it, leave the "an" dispersed in the water to settle, discard the supernatant, and add it to the water using a cloth etc. The precipitated "bean paste" was squeezed to obtain raw bean paste with a moisture content of 62.5%. Then, 500g of the same date juice as in Example 1 was added to 1000g of this fresh bean paste at once, and the bean paste was cooked while heating at 90°C for 75 minutes, stirring slowly to prevent it from burning, and finally reached a Brix of 400. When the temperature reached .0, the fire was stopped and strained bean paste was obtained. As a result, we were able to create strained bean paste with a well-balanced sweetness and azuki bean flavor, and a smooth texture. Immediately after making the bean paste, the flavor of the date juice was felt to be stronger than in the case of grained bean paste, but as with grained bean paste, the flavor became familiar after a while, resulting in just the right balance of sweetness and flavor.
［比較例４］
実施例２と同じ生あん１０００ｇに対し、実施例１と同じデーツ果汁１０００ｇを加え、９０℃で７５分加熱しつつ、焦げ付かないようにゆっくりと撹拌しながら餡を炊き上げ、最終的にＢｒｉｘ５３．０となったところで火を止めてこし餡を得た。その結果、練り上がりの状態はよいが、甘さが強いものであった。
[Comparative example 4]
Add 1000g of the same date juice as in Example 1 to 1000g of the same raw bean paste as in Example 2, and cook the bean paste while heating at 90°C for 75 minutes while stirring slowly to prevent it from burning, and finally reach Brix53. When the temperature reached .0, the fire was stopped and strained bean paste was obtained. As a result, the dough was well-kneaded, but had a strong sweetness.
［比較例５］
実施例２と同じ生あん１０００ｇに対し、実施例１と同じデーツ果汁８００ｇを加え、９０℃で７５分加熱しつつ、焦げ付かないようにゆっくりと撹拌しながら餡を炊き上げ、最終的にＢｒｉｘ４４．０となったところで火を止めてこし餡を得た。その結果、練り上がりの状態はよいが、比較例１よりも甘さは抑えられているが、まだ甘さが強いものであった。
[Comparative example 5]
Add 800 g of the same date juice as in Example 1 to 1,000 g of the same raw bean paste as in Example 2, and cook the bean paste while heating at 90°C for 75 minutes while stirring slowly to prevent it from burning. When the temperature reached .0, the fire was stopped and strained bean paste was obtained. As a result, although the kneaded state was good, the sweetness was suppressed compared to Comparative Example 1, but the sweetness was still strong.
［比較例６］
実施例２と同じ生あん１０００ｇに対し、実施例１と同じデーツ果汁４００ｇを加え、９０℃で７５分加熱しつつ、焦げ付かないようにゆっくりと撹拌しながら餡を炊き上げ、最終的にＢｒｉｘ３４．０となったところで火を止めてこし餡を得た。その結果、甘さのバランスは良が、食感がパサついたものであった。
[Comparative example 6]
To 1000 g of the same raw bean paste as in Example 2, 400 g of the same date juice as in Example 1 was added, and while heating at 90°C for 75 minutes, the bean paste was cooked while stirring slowly to prevent it from burning, and finally reached Brix34. When the temperature reached .0, the fire was stopped and strained bean paste was obtained. As a result, the balance of sweetness was good, but the texture was dry.
実施例２と比較例４～６の結果について表２に示す。 Table 2 shows the results of Example 2 and Comparative Examples 4 to 6.
［表２］
実施例２と比較例４～６によれば、こし餡の最終Ｂｒｉｘが３９．０～４１．０であれば、甘さも小豆の風味もバランスが良く、食感も滑らかなこし餡を得ることができると考えられる。 According to Example 2 and Comparative Examples 4 to 6, if the final Brix of strained bean paste is 39.0 to 41.0, strained bean paste with well-balanced sweetness and adzuki bean flavor and smooth texture can be obtained. it is conceivable that.
このように、本発明に係るデーツ果汁を使用した粒餡又はこし餡及びその製造方法によれば、砂糖不使用の粒餡又はこし餡であっても、コクがあり、えぐみや雑味が少なく、甘さや味のバランスが良いデーツ果汁を使用した粒餡又はこし餡を提供することができる。 As described above, according to the grained bean paste or strained bean paste using date juice and the method for producing the same according to the present invention, even if the grained bean paste or strained bean paste does not contain sugar, it is rich, has less harshness and miscellaneous taste, and is sweet. It is possible to provide grain bean paste or strained bean paste using date juice with a well-balanced pod taste.
以上のように、本発明の好ましい各実施形態について詳述したが、本発明は係る特定の実施形態に限定されるものではなく、特許請求の範囲に記載された本発明の要旨の範囲内において、種々の変形・変更が可能であることはいうまでもない。 As mentioned above, each preferred embodiment of the present invention has been described in detail, but the present invention is not limited to such specific embodiments, and within the scope of the gist of the present invention as described in the claims. , it goes without saying that various modifications and changes are possible.
Claims (5)
前記粒餡又は前記こし餡のＢｒｉｘが３９．０～４１．０であることを特徴とする粒餡又はこし餡。 A grain bean paste made by adding date juice to cooked red beans, or a strained bean paste made by adding date juice to raw bean paste,
The grained bean paste or strained bean paste is characterized in that the Brix of the grained bean paste or strained bean paste is 39.0 to 41.0.
前記デーツ果汁は、樹上乾燥させた実を圧搾することにより得られたものであることを特徴とする粒餡又はこし餡。 In the grain bean paste or strained bean paste according to claim 1,
A granular or strained bean paste characterized in that the date juice is obtained by pressing tree-dried fruit.
炊いた小豆又は生あんにデーツ果汁を加えて８５～９０℃で加熱して、Ｂｒｉｘが３９．０～４１．０となるまで練り上げることを特徴とする粒餡又はこし餡の製造方法。 A method for producing grain bean paste using date juice or strained bean paste using date juice,
A method for producing granular bean paste or strained bean paste, which comprises adding date juice to cooked red beans or raw bean paste, heating the mixture at 85 to 90°C, and kneading the mixture until Brix reaches 39.0 to 41.0.
こし餡を製造する場合の前記生あんの水分含量は６２．０～６３．０％であることを特徴とする粒餡又はこし餡の製造方法。 In the method for producing grain bean paste or strained bean paste according to claim 3,
A method for producing granular bean paste or strained bean paste, characterized in that the water content of the raw bean paste in the case of producing strained bean paste is 62.0 to 63.0%.
前記デーツ果汁は、樹上乾燥させた実を圧搾することにより得られたものであることを特徴とする粒餡又はこし餡の製造方法。 In the method for producing grain bean paste or strained bean paste according to claim 3 or 4,
A method for producing granular bean paste or strained bean paste, characterized in that the date juice is obtained by pressing tree-dried fruit.
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| デーツシロップのご紹介：砂糖を使わない健康的な生活を，[online]，2019年05月25日，［２０２３年１０月１１日検索］，Retrieved from the internet:<URL: https://shefty.com/jp/date-syrup/> |
| 砂糖不使用！デーツ×小豆の手作りあんこレシピ♪，[online]，2018年11月05日，［２０２３年１０月１１日検索］，Retrieved from the internet:<URL: https://ayanasu.net/annko> |
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