JPS6344336B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a material filling. That is, the present invention relates to a material bean paste that is used by confectionery manufacturers and the like to produce kneaded bean paste by adding sugar. Conventionally, raw bean paste is supplied to confectionery manufacturers as unsweetened so-called raw bean paste, and the company adds sugar and heats and stirs it to produce kneaded bean paste. The ratio of added sugar varies widely between manufacturers,
The differences in these percentages reveal the characteristics of each company. Therefore, at the kneading stage, a wide variety of products are produced in small quantities. The raw bean paste is packaged, stored in the refrigerator, and delivered to confectionery companies within an hour or so early in the morning.
Because it is highly perishable, items delivered early in the morning begin to emit a foul odor from midday to evening.
Therefore, fresh bean paste must be delivered to consumers such as confectionery companies every day, and the delivery time must be shortened as much as possible, leading to the problem of high distribution costs for raw bean paste. be. Also,
Since there are high-temperature-resistant bacteria in the raw bean paste, high-temperature sterilization is required if the raw bean paste alone is sterilized, requiring expensive sterilization equipment and the use of high-quality packaging materials. Although distribution in the form of sweetened dough helps to solve the spoilage problem mentioned above, it reduces the flexibility of sugar formulation by confectionery manufacturers. Therefore, in order to meet the demands of confectionery manufacturers for a wide variety of sugar formulations, it becomes necessary to produce small quantities of various types of pastes, resulting in increased production costs. Furthermore, when distributed in the form of sweetened kneaded bean paste, if the concentration of added sugar is high, the water inside the bean paste cells will be transferred to the outside of the cell due to the osmotic effect based on the difference between the concentration within the bean paste cells and the surrounding sugar concentration. When this syneresis occurs, water also flows out of the flavor, texture, and other components that contribute to the umami of the bean paste, reducing the taste of the bean paste. This syneresis phenomenon occurs when the sugar content is 6 or more per 10 parts of raw bean paste. The present invention does not deteriorate quickly like raw bean paste, and
Moreover, the aim is to provide a raw material that allows the sugar content to be mixed according to the characteristics of each manufacturer, and that does not cause deterioration in taste due to syneresis. Sugar is mixed with the bean paste, and the mixing ratio is 1 to 6 sugars per 10 parts of the raw bean paste, and the mixture is then packaged in containers, packaging materials, etc., and then sterilized. Here, sugar may be in any form and includes sugar alcohols. Generally, the sugar content ratio in confectionery manufacturers is
The weight ratio is 6 or more sugars per 10 parts of raw bean paste, usually 7 to 10 parts. Therefore, even if 6 parts by weight of sugar is added to 10 parts by weight of raw bean paste, confectionery manufacturers can bring out the characteristics of each product by adding the missing amount of sugar. Therefore,
Addition of sugar to this extent can provide sufficient properties as a bean paste material. In the material bean paste to which sugar has been added in this way, since the sugar envelops the bean paste cells, the growth of high temperature resistant bacteria is suppressed and spoilage is suppressed. In addition, the amount of added sugar is 6 parts per 10 parts by weight of raw bean paste.
Since the amount is less than 1 part by weight, there is no risk of syneresis from the bean paste cells due to osmosis, and the umami of the bean paste will not be lost even when stored for several days. As mentioned above, the upper limit for the amount of sugar added is set at 6 parts by weight or less per 10 parts by weight of raw bean paste, in order to leave room for confectionery manufacturers to add more sugar and to prevent syneresis of bean paste cells. It is necessary to.
The lower limit of the amount added should be set at a value that can suppress spoilage to a sufficient degree for practical purposes, and factors that influence this include osmotic pressure based on the difference between sugar concentration and bacterial concentration. Substantially, uneven mixing of sugar content has a large effect. That is, if the amount of sugar added is too low, uneven mixing will result in the formation of bean paste cells that are not wrapped in sugar, causing spoilage. In fact, it was found that when 1 part by weight of sugar is used for 10 parts by weight of raw bean paste, it can be stored for 3 days at 35°C, which corresponds to midsummer temperature (see attached table). Furthermore, when the amount of sugar added is 2 parts by weight, even more remarkable spoilage resistance is observed. 【table】

Claims (1)

[Claims] 1. A raw bean paste characterized by mixing raw bean paste with sugar at a weight ratio of 1 to 6 sugars to 10 parts of raw bean paste, and heating and sterilizing the mixture after packaging.