Drinking food containing dry sweetened bean paste stuffing
A technology of food and drink and red bean paste, which is applied in the field of food and drink, and can solve the problems of not being able to obtain the flavor of bean paste, damage to the flavor of the filling, and deterioration of food taste, etc.
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Embodiment 1，2 and comparative example 1
[0027] Mix 500g of high-grade white sugar, 126g of three-temperature sugar, 2g of salt and 2.8g of xanthan gum, add 225g of dry bean paste stuffing manufactured in Test Example 1, mix until uniform, and obtain instant rice cake and red bean soup powder (embodiment 2).
[0028] Moreover, except having changed dry bean paste A into dry bean paste B manufactured in Test Example 2, it carried out similarly to Example 1, and obtained instant rice cake adzuki bean soup (Example 1).
[0029] Further, except that the dried red bean paste A was changed to a commercially available dry red bean paste, the same as in Example 1, an instant rice cake red bean soup (powder) was obtained (comparative example 1).
[0030] Add 150 cc of hot water to 50 g of each obtained instant rice cake adzuki bean soup, and stir well to make a rice cake adzuki bean soup. The color tone, flavor quality, flavor intensity (adzuki bean flavor), and flavor intensity (as a rice cake adzuki bean soup) were selected ...
Embodiment 3，4 and comparative example 2
[0037] Put 1000g of milk, 250g of maltitol-modified sugar (manufactured by Ueno Pharmaceutical Co., Ltd., MS-17) and 150g of dried red bean paste A into the pot, mix, let it stand for 10 minutes, and then put the pot on medium heat. After the sugar was completely dissolved, 25 g of gelatin powder previously swelled in 250 g of water was dropped in together with water to completely dissolve the gelatin. Just before boiling, take off the pot from the fire, pour it into the pudding mold, implement heat sealing, sterilize, and go through the cooling process to obtain the bean paste pudding (embodiment 3)
Embodiment 3
[0038] Moreover, except having changed dry bean paste A into dry bean paste B, it carried out similarly to Example 3, and obtained bean paste pudding (Example 4).
[0039] Furthermore, except that the dry red bean paste A was changed into a commercially available dry red red bean paste, it was the same as in Example 3, and obtained red bean paste pudding (comparative example 2).
[0040] With regard to the hue, mouthfeel, flavor quality, and flavor intensity of the obtained bean paste pudding, sensory evaluation was carried out by 9 skilled tasters. Evaluation was performed on five levels from very bad (weak) to very good (strong), and the average value was calculated. The results are shown in Table 2.
[0041] hue
Taste
flavor quality
Flavor Intensity
Example 3
3.6
3.3
3.8
3.8
Example 4
4.5
3.3
3.9
4.2
Comparative example 2
2.7
2.9
2.1
3.2
[0042] Hue...
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