JPH0829043B2 - Lotus Fruit Confectionery - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a confectionery containing lotus seeds to impart a flavor and effects peculiar to lotus seeds.

(Prior Art) As is well known, lotus is an aquatic perennial of the water lily family,
The rhizome is used as edible lotus root.

On the other hand, lotus seed has methionine as a limiting amino acid of its protein, and it is known that its component has a pharmacological action such as stomach sedation, sedation, nourishing tonic, and vomiting.

This lotus seed is generally salted and used for food.

(Problems to be Solved by the Invention) However, it is difficult to eat a lot of salted lotus seeds. In addition, there is a problem that the texture of the lotus seeds is very hard even if they are eaten as they are or if they are subjected to heat treatment such as roasting, and that they are difficult to eat even if they are pulverized.

The present invention has as its basic purpose the solution of the above problems, and provides a lotus seed confectionery in which lotus seeds can be eaten deliciously.

(Means for Solving the Problems) In order to achieve the above object, the present invention comprises powdered lotus seeds mixed with confectionery.

Examples of the confectionery include biscuits such as cookies, crackers, biscuits, and sables, pancakes such as hot cakes, sponge cakes, chiffon cakes, and castella, and dumplings such as Uiro, manju, and dumplings. That is, the confectionery mentioned here is mainly made of flour for confectionery such as wheat flour, fresh flour, and corn flour, and if necessary, starch, milk powder, fats and oils, leavening agents, seasonings,
It uses sugars, flavors, spices, pigments, eggs, vegetable proteins, emulsifiers and the like.

Further, as the powdered lotus seeds, dried mature fruits called stone lotus roots, lotus seeds, and seeds excluding grains called lotus meat and lotus seeds are used. The general components of lotus seeds are shown in Table 1.

The lotus seeds are pulverized by a known pulverizer such as a roll mill, a hammer mill, a ball mill and a pin mill. It is desirable that the particle size of powdered lotus seeds be 200μ or less. 200
This is because if it is larger than μ, the texture becomes rough.

The amount of lotus seeds added is within the range of 3 to 30% by weight. This is because if the addition amount is less than 3%, the effect of the addition becomes difficult to obtain, and if the addition amount exceeds 30%, the workability becomes poor. For the same reason, the addition amount is 10 ~
More preferably, it is within the range of 20% by weight.

However, if you want to emphasize the flavor of lotus seeds, it is possible to add more than 30%. In this case, deterioration of workability can be prevented by increasing the addition amount of fats and oils or eggs.

The lotus seed described above is easily pulverized, and the powder has an appropriate adhesive force and does not have an offensive taste, and is easily secondary processed.

The powdered lotus seed may be uniformly mixed with the flour for confectionery, or may be mixed by sprinkling it on the surface of the confectionery after molding, and the mixing method is not limited.

(Operation) According to the present invention, powdered lotus seeds are mixed into the confectionery to make it easier to eat and to be wrapped in the taste of the entire confectionery, thereby improving the flavor and texture.

(Example) An example of the present invention will be described below.

Raw materials for confectionery (cookies) used in Examples 1, 2, 3 and Comparative Example 1 in which the amount of lotus seed powder added was variously prepared are prepared in the following formulation.

In addition, the lotus seed powder has a particle size of 10 ~ after crushing stone lotus with an atomizer (Fuji Paudal Co., Ltd.).
The one adjusted to 125 μ was used.

Using a vertical mixer with the above composition, low speed 1 minute, high speed 4
The ingredients were kneaded to obtain a cookie dough. This dough was formed into a sheet and then die-cut to a diameter of 60 mm. This was baked in an oven at 210 ° C for 12 minutes to obtain a cookie.

The evaluation was represented by a sensory evaluation average value by 10 panelists, with 10 points for each item. The results are shown in Table 3.

In Examples 1 to 3, moderate cracks were generated on the cookie surface, and the commercial value was improved.

Next, the raw materials for the sponge cake used in the fourth example and the second comparative example are adjusted to have the composition shown in Table 4.

Mix sugar, whole egg, and water in the above mixture with a vertical mixer.
After bubbling for a minute, the remaining ingredients were added and mixed for 30 minutes.

This was poured into a container and baked in an oven at 190 ° C for 30 minutes. As a result, the specific volume and the burning rate were as follows.

As shown in Table 5, it is recognized that the volume of Example 4 is higher than that of Comparative Example 2.

Furthermore, the sponge cakes of Example 4 and Comparative Example 2 were sensory-evaluated by 20 panelists.

 The results are shown in Table 6.

At the risk rate of 5% from the 2-point preference test inspection table, there was no significant difference between the two in terms of flavor, texture, and overall evaluation, but as shown by * mark, it is clearly significant in appearance. A difference was observed.

 Further, another embodiment will be described.

The raw material of the dumpling used in Example 5 is prepared with the following formulation.

After mixing the above-mentioned new powder, lotus seed powder, and hot water having the above-mentioned composition for 3 minutes with a mixer, the mixture was steamed for 30 minutes in a ceilo. Then, the white sugar and maltose were added, and the mixture was molded into a spherical shape.

The obtained dumplings had a good color tone, no off-flavor, had an appropriate toughness, were soft and spread well, and were delicious. On the other hand, the dumplings of the above formulation to which lotus seed powder was not added and the dumplings of the examples of the present invention were subjected to a rheometer, and their hardness was measured with time. The results are shown in Table 8.

As shown in Table 8, the dumpling of the present invention has a curing speed slower than that of Comparative Example 3 and has an effect of having a long holding time.

(Effect of the invention) According to the present invention, since powdered lotus seeds are mixed in the confectionery flour, the flavor, texture, and
A confectionery with an improved appearance is obtained. In addition, lotus seeds are integrated with the other ingredients of the confectionery to eliminate the feeling of foreign matter, and lotus seeds having a superior pharmacological action are easy to eat and also have various effects such as delicious taste.

Claims (2)

[Claims] 1. A lotus seed confectionery which is produced by mixing powdered lotus seeds having a particle size of 200 μ or less with confectionery flour and using this as a main raw material. 2. Lotus fruit is 3: 3 in weight ratio to flour for confectionery.
The lotus seed confectionery product according to claim 1, wherein the confectionery product is mixed in the range of 97 to 30:70.