Japanese unbaked cake and method for producing japanese unbaked cake

Abstract

To provide a Japanese unbaked cake and a method for producing a Japanese unbaked cake, allowing the taste of ume (plum) pulp to be enjoyed at normal temperature.SOLUTION: Inside a sweet ume (plum) containing salt and a sweetener, a filling made using beans and a sweetener is enclosed.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to fresh confectionery and a method for producing the same. [Background technology]

[0002] Patent Document 1 discloses a method for producing frozen plum confectionery, which includes (1) a seasoning process in which fresh plums are immersed in a seasoning liquid containing sugars to season them, (2) a flash freezing process in which the seasoned plums are flash frozen, (3) a pitting process in which an opening is made in the flash frozen fresh plums to remove the seeds and form a filling space, and (4) a filling process in which food is filled into the filling space. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2017-023035 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, the invention described in Patent Document 1 is a frozen confectionery and cannot be applied to fresh confectionery. In general, it is said that to enjoy the taste, it is best to eat it in a temperature range of ±25°C to ±30°C around body temperature (35°C to 37°C), and below that temperature range, people tend to enjoy the cold more than the taste. Therefore, to enjoy the taste of plums, it is preferable to have a confectionery that can be eaten at room temperature rather than a frozen confectionery.

[0005] The present invention has been made in consideration of the above circumstances, and aims to provide a fresh confectionery and a method for producing the same, which allows the taste of plum to be enjoyed at room temperature. [Means for solving the problem]

[0006] In order to solve the above problems, the fresh confectionery of the present invention is characterized in that, for example, a sweet plum containing salt and a sweetener is wrapped with a paste made of beans and a sweetener. This makes it possible to provide a new fresh confectionery that allows the taste of plum to be enjoyed at room temperature. Furthermore, it is possible to harmonize the saltiness of the plum with the sweetness of the paste.

[0007] The sweet plum may have a sweetener concentration of 19.8% by mass or more and 24.8% by mass or less. This allows the salty taste of the plum flesh to be harmonious with the sweet taste of the bean paste. In addition, the shelf life of the sweet plum can be improved.

[0008] The sweet plum and the bean paste contain vitamin B1, and the sweet plum may contain 0.8% by mass or more and 1.2% by mass or less of vitamin B1. The bean paste may contain vitamin B1 in an amount of 0.003 to 0.016 times the mass of the sweetener. This allows the sweetness and saltiness to be balanced at room temperature while improving the shelf life.

[0009] The bean paste may contain agar, which can prevent the plum juice and salt of the sweet plum from permeating into the bean paste even if time has passed since the bean paste was stuffed into the sweet plum.

[0010] In order to solve the above problems, the method for producing fresh confectionery according to the present invention is characterized by having a step of soaking salted plums in a sweetener solution to produce sweet plums, making a paste using beans and a sweetener, and a step of removing the seeds from the sweet plums and putting the paste inside the sweet plums from which the seeds have been removed. This allows the production of fresh confectionery that allows the taste of the plum flesh to be enjoyed at room temperature. It can be manufactured.

[0011] The salted plums contain 4% to 8% by mass of salt, and the mass percent concentration of the sweetener aqueous solution is 19.8% to 24.8% by mass, and the sweet plums may be produced by immersing the salted plums in the sweetener aqueous solution for 2 to 12 days. This allows the sweetener to permeate the flesh of the salted plums, producing a sweet plum with a sweetener concentration of 25% to 30% by mass.

[0012] The step of making the bean paste may include a step of boiling dried beans to make a bean paste base, a step of dissolving agar in water, and a step of adding the bean paste base, the sweetener, and vitamin B1 to the water in which the agar has been dissolved. This allows the agar to be mixed evenly into the bean paste, and prevents the saltiness of the sweet plum from penetrating into the bean paste. Effect of the Invention

[0013] According to the present invention, it is possible to provide fresh confectionery that allows the taste of plum to be enjoyed at room temperature and a method for producing the same. [Brief description of the drawings]

[0014] [Figure 1] 1 is a flowchart showing the steps of a method for producing fresh confectionery. [Diagram 2] 10 is a flowchart showing details of the process of making sweet plums containing salt and a sweetener (step S10). [Diagram 3] 13 is a flowchart showing details of the process of making the bean paste to be wrapped inside the sweet plums (step S20). [Figure 4] FIG. 1 is a cross-sectional view showing an outline of fresh confectionery 1. [Diagram 5] 1 is a cross-sectional view showing an outline of fresh confectionery 2. FIG. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] Hereinafter, a fresh confectionery and a method for producing the fresh confectionery according to one embodiment of the present invention will be described.

[0016] [overview] The fresh confectionery according to this embodiment is a confectionery in which a bean paste made from beans and a sweetener is wrapped inside a sweet plum containing salt and a sweetener.

[0017] The sweetener includes a sugar-based sweetener and a non-sugar-based sweetener. The sweetener aqueous solution is an aqueous solution in which a sweetener is dissolved in water.

[0018] Carbohydrate sweeteners include sucrose, sugars derived from starch, other sugars, sugar alcohols, and honey. Starch-derived sugars include glucose, maltose, fructose, starch syrup, and isomerized sugar. Other sugars include lactose and oligosaccharides. Sugar alcohols are carbohydrates that have been chemically stabilized by adding hydrogen, and include sorbitol, mannitol, maltitol, and reduced starch syrup. White sugar, brown sugar, cane sugar, beet sugar, and other sweeteners contain sucrose as the main component.

[0019] Non-sugar sweeteners include natural and synthetic sweeteners. Natural sweeteners are sweeteners extracted from sweetening components contained in plant leaves and fruits, and include stevia, licorice, and monk fruit. Synthetic sweeteners are sweeteners made by chemical synthesis, and include aspartame, sucralose, and acesulfame K.

[0020] The salt concentration of sweet plums is 1% to 4% by mass, and the sweetener concentration is 19.8% to 24.8% by mass. The bean paste contains a sweetener and agar. Agar is not essential, but the bean paste contains agar, so that the plum juice and salt of the sweet plum do not penetrate the bean paste even if time has passed since the bean paste was stuffed into the sweet plum. In addition, sweet plums and the bean paste contain vitamin B1.

[0021] The bean paste is made from beans such as red beans, red kidney beans, white kidney beans, soybeans, etc. In the present embodiment, dried beans are used as the raw material for the bean paste, but the raw material for the bean paste is not limited to dried beans.

[0022] [Manufacturing method of fresh confectionery] Fig. 1 is a flow chart showing the flow of the method for producing fresh confections. First, sweet plums containing salt and sweeteners are prepared (step S10). Next, bean paste to be wrapped around the sweet plums is prepared (step S20). Note that, regarding steps S10 and S20, step S10 may be performed first and step S20 may be performed later, or step S20 may be performed first and step S10 may be performed later, or steps S10 and S20 may be performed simultaneously.

[0023] After the steps of preparing the sweet plums and the bean paste (steps S10 and S20), the seeds of the sweet plums are removed, and the bean paste is placed inside the sweet plums from which the seeds have been removed (step S30).

[0024] Fig. 2 is a flow chart showing the details of the process of making sweet plums containing salt and a sweetener (Step S10). First, a sweetener aqueous solution is made by dissolving the sweetener in water (Step S11). Here, sugar is used as the sweetener, so the sweetener aqueous solution is sugar water. A small amount of vitamin B1 (described in detail later) is also added to the sugar water. Vitamin B1 can be used in powder or liquid form.

[0025] Here, we will explain how to make a sweetener solution. First, mix the sweetener with water and heat it to dissolve the sweetener in the water. After that, turn off the heat and let the water (hot water) with the sweetener dissolved in it cool to body temperature (36-40°C), then add vitamin B1 and mix well. After adding vitamin B1, leave it to cool to room temperature and the sweetener solution will be complete.

[0026] Table 1 shows an example of a sweetener aqueous solution. The sweetener aqueous solution is prepared by adding 1000g (1 / 4 to 1 / 3 of the weight of the water) of a sweetener (here, sugar) and 40g to 48g (1 / 100 to 1 / 62.5 of the weight of the water) of vitamin B1 to 3000g to 4000g of water. Therefore, the sweetener aqueous solution contains 19.8% by mass or more and 24.8% by mass or less of a sweetener (here, sugar) and 0.8% by mass or more and 1.2% by mass or less of vitamin B1. However, the amount of water is not limited to the example of Table 1, and may be, for example, 3000g to 6000g.

[0027] [Table 1]

[0028] Next, the salted plums are immersed in the room temperature sweetener aqueous solution prepared in step S11 (step S12). Here, the salted plums used in this embodiment will be described. Salted plums are plums that have been salted and desalted to remove the salt. Usually, the salt concentration of the pickled plums or pickled plums is about 20%, which is a high salt concentration, so the salt of the pickled plums or pickled plums is removed and the salt concentration is reduced by immersing the pickled plums or pickled plums with a high salt concentration in water for about a day. The salt concentration of the salted plums after desalting is about 4% to about 8%, and in this embodiment, about 4% is used. At this time, it is preferable to replace the water and immerse the pickled plums in water about twice. When desalting the pickled plums or pickled plums, sweeteners such as fructose glucose liquid sugar, starch syrup, honey, black vinegar, etc. may be added to the water for desalting. It is preferable to drain the water from the salted plums before immersing them in the sweetener aqueous solution.

[0029] Next, a specific method for step S12 will be described. For example, 1000 g of salted plums are soaked in the sugar solution shown in the examples of Table 1 for 2 to 12 days.

[0030] The process of soaking salted plums in sugar water may be carried out twice. For example, salted plums are soaked in sugar water for about 2 days (first soaking), and the salted plums after the first soaking are soaked again in new sugar water for about 7 to 10 days (second soaking). For the second soaking, sugar water with a higher concentration than the sugar water used for the first soaking may be used.

[0031] This allows the sweetener (sugar) to permeate the salted plums, turning them into sweet plums containing the sweetener. It also removes moisture from the salted plums. By soaking the salted plums in sugar water for a long period of time, the sweetener concentration (sugar content) of the sweet plums becomes the same as that of the sugar water. In other words, the sweetener concentration of the sweet plums is between 19.8% and 24.8% by mass. Furthermore, by soaking the sweet plums twice in particular, the salt is further removed from the salted plums, and the salt concentration becomes between approximately 1% and approximately 4%.

[0032] Also, by soaking salted plums in sugar water, vitamin B1 permeates the salted plums, and as a result, the sweet plums contain vitamin B1. The vitamin B1 concentration in sweet plums is 0.8% by mass or more and 1.2% by mass or less, the same as in sugar water.

[0033] If the concentration of the sweetener solution in which the salted plums are soaked is too high, the plums will lose too much water, causing the skin to harden and wrinkle, and problems (such as the skin breaking) may occur during the process of wrapping the bean paste, so it is desirable to keep the concentration of the sweetener solution at 24.8% by mass or less. Also, in order to improve the storage stability of the plums, it is desirable to keep the concentration of the sweetener solution in which the salted plums are soaked at 19.8% by mass or more.

[0034] After soaking the salted plums in the sugar water for 2 to 12 days, the salted plums are removed from the sugar water and the water is drained (step S13). This completes the process of making sweet plums (step S10).

[0035] Fig. 3 is a flow chart showing the details of the process of making the bean paste to be wrapped in sweet plums (step S20). First, dried beans are boiled to make the bean paste base (step S21). In this embodiment, dried red beans or dried white kidney beans are used as the dried beans. Specifically, dried red beans are used for black bean paste, and dried white kidney beans are used for white bean paste.

[0036] An example of the process of step S21 will be described in detail. First, the dried beans are washed, and then boiled in a large amount of water to soften them. For example, the dried beans are placed in water that is about 1.5 times the amount of the dried beans, and heated. The water is boiled twice and then discarded (drained). After that, the dried beans are placed in water (new water) that is about 1.5 times the amount of the dried beans, and boiled over high heat, then turned to low heat. When the amount of water decreases, water (additional water) that has been prepared separately is added appropriately to keep the beans covered with water at all times. Addition of water is performed two to three times, and the dried beans are boiled until they become soft. The time required for the beans to be boiled is about 40 to 70 minutes after turning the heat to low after boiling. In this process, 4 to 5 times the amount of water as the dried beans is used.

[0037] Table 2 shows an example of an bean paste base completed in step S21. The mass of the bean paste base is approximately twice the mass of the dried beans. In the present invention, approximately twice is a concept that includes an increase or decrease of about 10% from twice. The bean paste base can be in the form of smooth bean paste or tsubuan (fried bean paste with bean paste in a granular shape). Since smooth bean paste is made by straining tsubuan (fried bean paste with bean paste in a granular shape), it is softer (contains more moisture) than tsubuan (fried bean paste with bean paste in a granular shape), and the amount of the finished bean paste base is also slightly more for smooth bean paste than for tsubuan (fried bean paste with bean paste in a granular shape).

[0038] [Table 2]

[0039] Next, water, a sweetener, agar, and vitamin B1 are added to the base of bean paste made in step S21 to make bean paste (step S22). Here, an example of the process in step S22 will be specifically described.

[0040] First, agar is put into water and thoroughly dissolved, and then the water is heated. This prevents the agar from clumping. It is preferable that the water with the dissolved agar (liquid A) is not heated too much; for example, the temperature of liquid A is about 50°C to about 60°C. In step S22, powdered agar is used as the agar, but the agar is not limited to powdered agar.

[0041] Next, vitamin B1, a sweetener, and a base for bean paste are added to liquid A. Here, the sweetener is at least one of white sugar, brown sugar, and cane sugar, which are all sucrose-based. For example, liquid B, which is liquid A to which vitamin B1 and a sweetener have been added, is heated and brought to a boil to dissolve vitamin B1 and the sweetener. Liquid B, with vitamin B1 and the sweetener dissolved, is an aqueous solution of the sweetener that also contains agar and vitamin B1.

[0042] Then, add the bean paste base to the sweetener solution containing agar and vitamin B1 and mix well. This completes the bean paste. By dissolving the agar in water first, the agar is mixed evenly into the bean paste base. The amounts of agar, vitamin B1, and sweetener will be described in detail later.

[0043] In step SP22, first, liquid A is prepared by dissolving agar, and vitamin B1, a sweetener, and anko base are added to it, but the order in which vitamin B1, the sweetener, and the anko base are added is arbitrary. For example, vitamin B1 and the sweetener may be added and dissolved in liquid A, and the anko base may be added and mixed well to make anko, or the sweetener and anko base may be added and mixed to liquid A, and vitamin B1 may be added thereto.

[0044] Returning to the explanation of Fig. 1, in step S30, the seeds are removed from the sweet plums prepared in step S10, and the insides of the sweet plums from which the seeds have been removed are filled with the paste prepared in step S20. Sweet plums have a low salt concentration of approximately 1% to 4% by mass, and the paste contains agar, preventing the salty taste from penetrating the paste and allowing the flavor of the paste to be preserved.

[0045] After filling the sweet plums with bean paste, it is preferable to store them for at least two weeks at a temperature of 2 to 6 degrees Celsius (drying process). This removes more moisture from the sweet plums, improving their flavor and shelf life.

[0046] Here, the amounts of agar, vitamin B1, and sweetener in the bean paste will be explained. Table 3 shows an example of bean paste. As sweeteners, equal amounts of white sugar, brown sugar, and cane sugar are used for the black bean paste, and equal amounts of white sugar and cane sugar are used for the white bean paste. The weight of water in Table 3 is the weight of the water initially prepared in step SP22 (the water before dissolving the agar, vitamin B1, and sweetener). Note that because water evaporates during the preparation, the weight of the finished bean paste in Table 3 is lighter than the combined weight of the bean paste base, water, sugar, vitamin B1, and agar.

[0047] [Table 3]

[0048] The mass of the sweetener is approximately 1 to approximately 2 times the mass of the bean paste base. Since the mass of the bean paste base is approximately twice the mass of the dried beans (see step SP21), the mass of the sweetener is approximately 2 to approximately 4 times the mass of the dried beans. This gives the bean paste a light sweetness, and the saltiness of the plum and the sweetness of the bean paste are in harmony.

[0049] The mass of vitamin B1 is 0.002 to 0.008 times the sum of the mass of the bean paste base, water and sweetener. In other words, the mass of vitamin B1 is 0.006 to 0.032 times the mass of the bean paste base, and approximately 0.012 to 0.064 times the mass of the dried beans. Also, the mass of vitamin B1 is approximately 0.003 to 0.032 times the mass of the sweetener. By setting the mass of vitamin B1 in this way, the sensory evaluation showed that the sweetness and saltiness of the plum and bean paste could be deliciously enjoyed without feeling the sourness of vitamin B1. Also, the sensory evaluation showed that the sweetness and saltiness of the plum and bean paste were most harmonious when the mass of vitamin B1 was 0.004 times the sum of the mass of the bean paste base, water and sweetener.

[0050] In the case of smooth black bean paste, the ratio of the mass of vitamin B1 to the mass of the bean paste base is calculated to be 3.72g / 620g=0.006 times and 19.84g / 620g=0.032 times. The ratio of vitamin B1 to the mass of dried beans is calculated to be 3.72g / 310g=0.012 times and 19.84g / 310g=0.064 times. The ratio of vitamin B1 to the mass of sweetener is calculated to be 3.72g / 1240g=0.003 times and 19.84g / 620g=0.032 times.

[0051] However, the mass of vitamin B1 is not limited to this. For example, when the mass of vitamin B1 is more than 0.008 times but not more than 0.011 times the sum of the masses of the bean paste base, water, and sweetener, the sourness of vitamin B1 is felt slightly, but it is covered by the taste of plum, and the sweetness and saltiness of the plum and bean paste can be tasted. However, when the mass of vitamin B1 is more than 0.011 times the sum of the masses of the bean paste base, water, and sweetener, the sourness of vitamin B1 is felt as the content of vitamin B1 increases, and it becomes difficult to taste deliciously.

[0052] The mass of the agar is between 0.002 and 0.007 times the sum of the masses of the bean paste base, water, and sweetener. In other words, the mass of the agar is between 0.006 and 0.028 times the mass of the bean paste base, and between approximately 0.012 and approximately 0.056 times the mass of the dried beans. Also, the mass of the agar is between approximately 0.003 and approximately 0.028 times the mass of the sweetener. By setting the mass of the agar in this way, the bean paste had an appropriate hardness as a result of sensory evaluation. In particular, the hardness of the bean paste was most appropriate when the mass of the agar was 0.004 times the sum of the masses of the bean paste base, water, and sweetener.

[0053] In the case of smooth black bean paste, the ratio of the mass of agar to the mass of the bean paste base is calculated to be, for example, 3.72g / 620g = 0.006 times, or 17.36g / 620g = 0.028 times. The ratio of agar to the mass of dried beans is calculated to be, for example, 3.72g / 310g = 0.012 times, or 17.36g / 310g = 0.056 times. The ratio of agar to the mass of sweetener is calculated to be, for example, 3.72g / 1240g = 0.003 times, or 17.36g / 620g = 0.028 times.

[0054] However, the mass of the agar is not limited to this. As long as the agar is between 0.002 and 0.01 times the total mass of the base paste, water, and sweetener, the paste does not become too hard and can be properly placed inside the sweet plum.

[0055] Figures 4 and 5 are cross-sectional views showing the outline of fresh confections 1 and 2 produced in this manner. Figures 4 and 5 show fresh confections 1 and 2 cut in half, respectively. Figure 4 shows fresh confection 1 in which black bean paste 11 is wrapped inside sweet plum 10, and Figure 5 shows fresh confection 2 in which white bean paste 12 is wrapped inside sweet plum 10.

[0056] The sweetener removes moisture from the sweet plums 10, and the drying process removes more moisture from the sweet plums 10, resulting in fresh confections 1 and 2 with a large amount of black bean paste 11 or white bean paste 12 enclosed inside the thin layer of sweet plums 10. By increasing the amount of black bean paste 11 or white bean paste 12 compared to the amount of sweet plums 10, fresh confections 1 and 2 can be made that allow you to enjoy the taste of the plums and bean paste.

[0057] According to this embodiment, it is possible to provide fresh confectionery in which bean paste made from beans and a sweetener is wrapped inside a sweet plum containing salt and a sweetener. Furthermore, by using the method for producing fresh confectionery of this embodiment, it is possible to stably produce fresh confectionery in which bean paste is wrapped inside a plum. This fresh confectionery can be provided to consumers as a new confectionery that makes use of both the salty taste of the plum and the sweet taste of the bean paste. Furthermore, because the plum and the bean paste contain a sweetener, it can be stored at room temperature, and the taste of the plum and the bean paste, which has a harmonious balance of sweetness and saltiness, can be enjoyed at room temperature.

[0058] Furthermore, according to this embodiment, the sweetener concentration (sugar content) of the sweet plum is 25% by mass to 30% by mass, which improves the shelf life of the sweet plum and reduces the salt concentration of the sweet plum.

[0059] Furthermore, according to this embodiment, since the sweet plum and the bean paste contain vitamin B1, the shelf life can be improved due to the antibacterial properties of vitamin B1. Furthermore, by containing vitamin B1 at 0.006 to 0.032 times the mass of the bean paste base or approximately 0.003 to 0.016 times the mass of the sweetener, the sourness of vitamin B1 is not felt, and the sweetness and saltiness are harmoniously maintained at room temperature, improving the shelf life.

[0060] Furthermore, according to this embodiment, by adding agar to the bean paste, it is possible to prevent the plum juice and salt from permeating into the bean paste even if time has passed since the bean paste was stuffed into the sweet plum. In particular, by adding agar in an amount between 0.006 and 0.028 times the mass of the bean paste base or between approximately 0.003 and 0.028 times the mass of the sweetener, it is possible to give the bean paste an appropriate hardness.

[0061] In this embodiment, the bean paste base not containing a sweetener is prepared in step SP21, and the sweetener is added to the bean paste base in step SP22, but the timing of adding the sweetener is not limited to this. For example, the sweetener may be added in step SP21, or in both steps SP21 and SP22.

[0062] Although the embodiment of the present invention has been described above, the present invention is not limited to this embodiment, and can be implemented in various other embodiments. [Explanation of symbols]

[0063] 1, 2: Fresh sweets 10: Sweet plum 11: Black bean paste 12: White bean paste

Claims

1. This fresh confectionery is characterized in that bean paste made of beans and a sweetener is wrapped inside a sweet plum containing salt and a sweetener.

2. The fresh confectionery according to claim 1, characterized in that the sweet plum has a concentration of the sweetener of 19.8% by mass or more and 24.8% by mass or less.

3. The sweet plum and the bean paste contain vitamin B1, The fresh confectionery according to claim 1 or 2, characterized in that the sweet plum contains 0.8% by mass or more and 1.2% by mass or less of vitamin B1.

4. The fresh confectionery according to claim 1 or 2, characterized in that the bean paste contains agar.

5. The fresh confectionery according to claim 4, characterized in that the bean paste contains vitamin B1 in an amount by mass that is 0.003 to 0.032 times the mass of the sweetener.

6. A step of soaking salted plums in a sweetener solution to prepare sweet plums, and preparing a paste using beans and the sweetener; removing the seeds of the sweet plum and placing the paste inside the sweet plum from which the seeds have been removed; A method for producing fresh confectionery, comprising the steps of:

7. The salted plum contains 4% to 8% by mass of salt, The mass percent concentration of the sweetener aqueous solution is 19.8% by mass or more and 24.8% by mass or less, The salted plums are soaked in the sweetener solution for 2 to 12 days to produce the sweet plums. The method for producing fresh confectionery according to claim 6.

8. The step of making the bean paste comprises: The process involves boiling dried beans to make the base for the filling. dissolving agar in water, and adding the bean paste base, the sweetener, and vitamin B1 to the water in which the agar has been dissolved. The method for producing fresh confectionery according to claim 6 or 7.

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