JPS5841827B2 - Manufacturing method of peanut “An” - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing black-brown kneaded bean paste from peanut seeds without impairing the original flavor of peanuts.

Unlike legumes such as adzuki beans, kidney beans, cowpeas, and peas, peanuts have very little starch (carbohydrates) and are high in fat and sugar.
It is true that peanuts have not traditionally been used as a raw material for bean paste because of their high protein content.

The unique flavor of peanuts is preferred by Japanese people, and for this reason, there is a product called peanut bean paste containing peanuts, which is used as a filling for confectionery, for example. , a few percent in white bean paste, red bean paste, etc.
It is simply a mixture and kneading of peanut butter or dried peanut powder, and as a result, it has a very short shelf life over time (separation of oil, oxidative deterioration, or softening due to water absorption and moisture absorption occur over time). It was so bad that it could hardly be used as a confectionery paste for general distribution.

The present invention was made in view of the above, and as a result of research and examination of the composition of peanuts, the properties of textured proteins, the fatty acids they contain, the conditions for coloring, etc., we found that the present invention is rich in flavor and has excellent preservability using only peanuts as a raw material. The present invention provides a novel method for producing peanut paste.

Misakichi The first object of the present invention is to produce bean paste having appropriate coloring and viscosity using only peanuts.

The second object is to provide peanut paste that has long-term persistence without adding preservatives or preservatives and does not deteriorate in quality.

Examples of the method for producing peanut paste according to the present invention, which achieves the above objects, will be explained in detail below.

First, dried peanuts with astringent skin are blenched.

Blanching generally refers to removing scales and whitening, and nowadays it is mainly done as a pretreatment for vegetables.
It means "boiling" or "blanching".

During this blanching, a very small amount of vinegar, organic acids such as acetic acid, lactic acid, or chlorine agent is added to the boiling water.
and degrading is done effectively.

It is desirable to carry out this plan≠sig for 1 to 2 minutes, because this blanching should be carried out for - several minutes or more, e.g.
If the heating is carried out for more than a minute, the surface protein structure of peanuts will rapidly denature and solidify due to heat, which will hinder subsequent absorption and swelling.

? After being blanched for 1 to 2 minutes, the peanuts are washed with cold water at room temperature or below, and then immersed in an aqueous solution of sodium bicarbonate for 7 to 8 hours while ensuring that the temperature does not exceed 25°C.

The peanuts soaked in this sodium bicarbonate aqueous solution have a weight ratio of about 1.8 to 2.2 due to the absorption of sodium bicarbonate.
reach double.

At this time, the pH of the soaking liquid has decreased to around 7.6 to 8.0, but when boiling is performed using the same soaking liquid, it is initially extremely low. On low heat, bring the liquid temperature to 4.
0~50"CI'l# Close the lid while maintaining the temperature for about 3
Steam for 0 minutes.

If you boil it all at once over high heat from the beginning, the proteins will thermally coagulate and the fatty acids in the peanuts will be pushed out into the water without being oxidized, and the pH of the aqueous solution will go from 7.6 to 8.0 to 5.8 all at once.
~ 6.2, and even if the peanuts are continued to be boiled from then on, not only will it not be possible to soften the peanuts, but the flavor will be impaired.

Next, gradually increase the heat and keep the temperature at 60-70℃ for about 30 minutes with the lid closed.
Steam for about a minute, then remove the lid. II) Boil at around 90℃ to ensure sufficient convection movement of peanuts and microwater, maintaining a sufficient amount of microwater and pH 7.2 to 7.4 during this time. I'll do it like that.

A total of 2 hours is sufficient for boiling, then remove from the heat, close the lid again, and leave for 20 to 30 minutes.

In peanuts boiled in this way, the astringent skin and water are blackish brown, and the beans are soft enough to be crushed lightly with the tongue and upper jaw.
Because it retains the flavor of peanuts, the beans and broth are separated in a wire mesh basket, and the broth is filtered through fine cotton cloth, canvas, etc., and used in place of water for seasoning in the subsequent process.

Boiled ripe peanuts that have been separated and drained are immediately crushed in a chopper while still hot.

Next, the crushed peanuts are formed into a filling using a silent cutter (food cutter) or a grooved roller.

The moisture content of the filling at this time was approximately 98-99%, and the pH at this time was 6.8-7.0.

The paste obtained in this way is flavored, and the sugars used for flavoring are maltose, reducing sugar, reduced starch, and hydrated sugar to achieve a high sugar concentration, low sweetness, and yet elegant sweetness. Add decomposition products, beet granulated sugar, caster sugar, salt, etc. to the peanut broth obtained in the previous process, and avoid or limit use to less than 5% of glucose and general starch syrup, which are relatively resistant to bacteria. Then, heat and knead using a bean paste kneading machine, and finish when the sugar content reaches 62Bx to 63Bx using a refractometer.

In this way, the color of the bean paste becomes dark brown, and a kneaded bean paste with a rich peanut flavor is completed.
It was able to withstand 3 months or more under temperature conditions of 0 to 5°C.

Depending on your preference, you can add a small amount of grains, Japanese sake, light soy sauce, egg yolk, sesame oil, lard, roasted sesame seeds, walnuts, etc. and color it with caramel to make Chinese-style stuffed peanuts.

Example After washing 1 kg of dried peanuts with astringent skin in water,
It was placed in boiling water of ~2.5 liters and blanched for 1 to 2 minutes.

Immediately after blanching, the peanuts were washed with cold water (cold water below room temperature), and 2% by weight of bicarbonate of soda was dissolved in the peanuts.
5e, and was left immersed in a cool, dark place for 7 to 8 hours while adjusting the temperature so that the temperature of the aqueous solution did not exceed 25°C.

Next, this is steamed for about 30 minutes at a low temperature where the aqueous solution temperature is maintained at about 40° C. to 50° C., and then the heat is increased and the mixture is boiled at a medium temperature such that the solution temperature is 60° G to 70° C. for about 30 minutes.

Then, it was boiled for about 1 hour at a high temperature of 90°C.

After this boiling was completed, the lid was closed and the mixture was allowed to stand for 20 to 30 minutes, then coarsely crushed using a chopper, and then line-drawn using a food cutter to form a paste.

Next, appropriate amounts of caster sugar and salt were added to this paste and kneaded under heating to obtain the desired stuffed peanuts.

The peanut paste obtained in this way has an appropriate coloration (blackish brown) due to the astringent skin possessed by peanuts, and a viscous filling is obtained through the crushing and grinding steps, and is additive-free and has excellent storage stability. can provide something.

As described above, in the present invention, peanuts with astringent skin are blanched for 1 to 2 minutes, immediately washed with cold water below room temperature, then immersed in an aqueous sodium bicarbonate solution for 7 to 8 hours, and then soaked in the above soaking solution. The boiled peanuts are then boiled under normal pressure while the boiling temperature is gradually increased, and then the boiled peanuts are crushed, which is then ground into a paste, and then this paste is prepared. Since this is a method for manufacturing peanut stuffing characterized by adding seasonings to form a front line, the peanut stuffing obtained by this manufacturing method is blanched for 1 to 2 minutes and impregnated with aqueous sodium bicarbonate. By the synergistic effect of the boiling action of increasing the heating temperature stepwise and the crushing and grinding action of the boiled peanuts, it is possible to produce a bean paste having an appropriate viscosity and blackish brown color, as well as a flavor unique to peanuts.

The storage stability of the stuffed peanuts thus obtained was tested and the results were as follows.

That is, although it was left for 3 months at a temperature of 36° C.±0.5° C. and a humidity of 80%, no rotting or deterioration was observed.

Claims (1)

[Claims] 1 Immediately after planting peanuts with astringent skin for 1 to 2 minutes, wash them with cold water below room temperature, then soak them in a sodium bicarbonate aqueous solution for 7 to 8 hours, and then plant them under normal pressure using the above soaking liquid. Boil while increasing the boiling temperature in stages. After that, the boiled peanuts are crushed,
A method for producing peanut paste, which is characterized in that the mixture is then ground into a paste, and then seasonings are added to the paste and boiled.