JPH0147134B2 - - 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 that retains the original flavor of peanuts without impairing them.

Unlike legumes such as adzuki beans, kidney beans, cowpeas, and peas, peanuts have very little starch (carbohydrates) and are high in fat and protein. That is true. The unique flavor of peanuts is preferred by Japanese people, and for this reason, there is a product called pe-nuttsu-an, which is made with peanuts and is used, for example, in confectionery. , white bean paste, red bean paste, etc. are mixed and kneaded with a few percent of crushed peanuts or dried peanut powder, and as a result, oil separation, oxidative deterioration, or water absorption and moisture softening occur over time in an extremely short period of time. This resulted in extremely poor shelf life and 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. That is, the first object of the present invention is to produce a bean paste having appropriate coloring and viscosity using only peanuts. The second object is to provide peanut paste that has long shelf life 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 specifically described below.

First, dried peanuts with astringent skin are blanched. Blanching generally refers to removing scales and whitening, and nowadays it mainly refers to ``boiling'' or ``boiling'' performed as a pretreatment for vegetables. During this blanching, a very small amount of organic acids such as vinegar, acetic acid, lactic acid, or chlorine agent is added to the boiling water, and this blanching is effective for sterilization, sterilization, and descaling. done to. It is desirable to perform this blanching for 1 to 2 minutes, because if this blanching is performed for more than a few minutes, for example, more than 5 minutes, the surface protein structure of peanuts will rapidly denature and solidify due to heat, which will hinder subsequent absorption and swelling. becomes.

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 immersed in this aqueous sodium bicarbonate solution reach a weight ratio of about 1.8 to 2.2 times due to absorption of the sodium bicarbonate. At this time, the pH of the soaking liquid has decreased to around 7.6 to 8.0, but the soaking liquid is used as it is for boiling. Close the lid and simmer for about 30 minutes while maintaining a low temperature of 40-50℃. If you boil it all at once over high heat from the beginning, as the proteins coagulate under heat, the fatty acids in the peanuts will be pushed out into the water without being saponified, and the pH of the aqueous solution will drop from 7.6 to 8.0 to 5.8 to 6.2, and then continue boiling. However, not only is it impossible to soften the peanuts, but it also impairs the flavor.

Next, gradually increase the heat and keep the lid closed until it reaches 60-70℃.
Steam for about 30 minutes, then remove the lid and boil at around 90℃ to ensure sufficient convection between the peanuts and the boiling water.
During this time, make sure to maintain a sufficient amount of boiling water and a pH of 7.2 to 7.4. A total of 2 hours is sufficient for boiling, then remove from the heat, close the lid again, and boil for 20 minutes.
Let stand for ~30 minutes.

When peanuts are boiled in this way, the astringent skin and boiling water take on a blackish-brown color, and the beans are soft enough to be easily crushed with the tongue and upper jaw, retaining the flavor of peanuts, so the beans and the broth are separated in a wire mesh basket. The broth is then filtered through a fine cotton cloth or canvas and used in place of water for seasoning in the subsequent process. Boiled ripe peanuts that have been separated and drained are immediately crushed by grinding in hot water. Next, the crushed peanuts are formed into a paste using a silent cutter (food cutter) or a roller with grooved blades. 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 seasoned, and the sugars used for flavoring are maltose, reducing sugar, and reduced starch hydrolyzate in order to achieve a high sugar concentration, low sweetness, and yet elegant sweetness. , beet granulated sugar, caster sugar, salt, etc. are added to the peanut broth obtained in the previous step, and glucose and general starch syrup, which are relatively less resistant to bacteria, are avoided or limited to less than 5%. The mixture is kneaded while heating in a bean paste kneading machine, and finished when the refractive sugar content reaches about 62Bx to 63Bx. Immediately before finishing this kneading, the following additives prepared in advance are mixed in to form the product. This additive is made by roasting dried peanuts, pulverizing the roasted peanuts using a crusher, and then grinding them into a paste. Ten
~15% is desirable. This is because when the amount of this additive added was less than about 10%, the peanut flavor was felt to be slightly lacking, and when it was more than 15%, the flavor remained almost constant. The color of the bean paste obtained in this way is dark brown, and a kneaded bean paste with a rich peanut flavor is completed.
It was something I could endure for more than a few months.

Also, depending on your preference, you can add granulated granules, Japanese sake, light soy sauce,
By adding a small amount of egg yolk, sesame oil, lard, roasted sesame seeds, walnuts, etc. and coloring it with caramel, you can make Chinese-style peanut filling.

Example: After washing 1 kg of dried peanuts with astringent skin, put it into 2 to 2.5 ml of boiling water.
Blanched for ~2 minutes. Immediately after this blanching, the peanuts washed with cold water (cold water below room temperature) are placed in a 2.5% heavy sodium aqueous solution in which 2% by weight of sodium bicarbonate is dissolved, and then placed in a cool, dark place so that the temperature of this aqueous solution does not rise above 25°C. The samples were left to soak for 7 to 8 hours while adjusting the temperature. Next, this is steamed for about 30 minutes at a low temperature that maintains the temperature of the aqueous solution at about 40°C to 50°C, and then the heat is increased to bring the temperature of the solution to 60°C.
Steam at medium temperature of ~70℃ for about 30 minutes. Next, the mixture was boiled at a high temperature of 90℃ for about 1 hour. After this boiling was completed, the lid was closed and the mixture was allowed to swell for 20 to 30 minutes, after which it was coarsely crushed with a chopper, and then kneaded with a food cutter to make bean paste. It was formed into a shape. Next, appropriate amounts of caster sugar and salt are added to this paste and kneaded under heating. Immediately before the kneading was completed, the heating was stopped and 10 to 15% of previously prepared peanut paste was added to the above-mentioned bean paste and kneaded to obtain the intended peanut paste. The peanut paste is made by grinding roasted peanuts using a grinder, and then grinding the ground peanuts into a paste.

The peanut paste obtained in this way has an appropriate coloration (blackish brown) due to the astringent skin possessed by peanuts, and a viscous paste is obtained through the crushing and grinding steps, and furthermore, it can be made into a paste-like peanut paste. By adding this, it is possible to obtain a sufficient flavor of peanuts, and to provide an additive-free bean paste with excellent preservability.

As described above, the present invention uses peanuts with astringent skin from 1 to
Immediately after blanching for 2 minutes, it was washed with cold water below room temperature, and then soaked in a sodium bicarbonate aqueous solution for 7 hours.
The peanuts were soaked for ~8 hours, and then boiled using the above soaking solution under normal pressure while gradually increasing the boiling temperature.Then, the boiled peanuts were crushed, and then ground. A paste made by crushing the peanuts to form a paste, then adding seasonings to the paste and boiling it, and adding roasted peanuts to the boiled product immediately before completing the boiling process. Since this is a method for producing peanut paste characterized by adding and kneading groundnuts, the peanut paste obtained by this method is subjected to blanching for 1 to 2 minutes, impregnation with aqueous sodium bicarbonate solution, and heating temperature. By the synergistic effect of the step-by-step boiling action and the crushing and grinding action of the boiled peanuts, it is possible to produce a bean paste that has an appropriate viscosity and blackish brown color, and has a sufficient flavor peculiar to peanuts. Furthermore, the shelf life of the peanut paste thus obtained was tested and the results were as follows.

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

Claims (1)

[Claims] 1 Immediately after blanching the 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 soak them under normal pressure using the above soaking liquid. The boiled peanuts are boiled while increasing the boiling temperature in stages, and then the boiled peanuts are crushed, which is then ground into a paste, and then seasonings are added to the paste. The method for producing peanut paste is characterized by adding and kneading paste-like peanuts obtained by crushing and grinding roasted peanuts to the boiled product immediately before completing the boiling.