Bean paste products and their manufacturing method

Abstract

To provide bean jam having softness equivalent to a conventional product by replacing D-psicose with sugar, and a method for producing the same, which solves a problem that the bean jam product contains much sugar and has a high calorie value as a food product, thereby saccharide having a calorie value lower than the sugar has been used so as to reduce the calorie value, but bean jam obtained by partially using D-psicose having substantially zero calorie value instead of sugar becomes hard and has hardness that is not desirable as bean jam.SOLUTION: When D-psicose is added in production of bean jam, bean jam is produced using more than 5% and less than 40% of a starch decomposition product of DE9 to 18 in total of the starch decomposition product, sugar and the D-psicose.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an bean paste product and a method for producing the same. [Background technology]

[0002] An paste is made by boiling beans such as red beans in water, adding sugar and water, and reducing the mixture. It is sold as is to be eaten, but is also used and sold mainly in confectionery products such as yokan, manju, steamed buns, sweet bread, daifuku mochi, zenzai, ohagi, and cakes.

[0003] However, since bean paste is boiled down with the addition of sugar in the same amount or more than that of beans, its energy value as a food is high, and it does not meet the consumer needs for "low calorie" or "low sugar" preferences. Therefore, the amount of sugar used in the manufacture of bean paste has been reduced, or sugars with lower calories than sugar, such as highly saccharified reduced starch syrup (Patent Document 1), fructooligosaccharides (Patent Document 2), and xylose (Patent Document 3), have been used. In addition, D-psicose (D-allulose) has been used as a substitute for sugars used in confectionery products because it has about 60 to 70% of the sweetness of sugar but almost no calories, and has physiological functions such as suppressing blood sugar rise (Patent Document 4).

[0004] However, when D-psicose is added during the production of bean paste, the bean paste becomes hard and has a poor texture. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2006-061130 A [Patent Document 2] Japanese Patent Application Publication No. 9-159 [Patent Document 3] Japanese Patent Application Publication No. 9-9876 [Patent Document 4] International Publication WO2008 / 142860 Summary of the Invention [Problem to be solved by the invention]

[0006] That is, an object of the present invention is to provide a filling which is low in calories yet has a good texture and is as soft as conventional products, and a method for producing said filling. [Means for solving the problem]

[0007] The present inventors have conducted various investigations to solve such problems, and have found that the above problems can be solved by adding D-psicose in combination with a specific starch hydrolysate when producing bean paste.

[0008] That is, the present invention comprises the following [1] to [6], and the first invention is a method for producing a bean paste containing D-psicose according to [1] to [4]. [1] A method for producing bean paste, comprising the steps of boiling raw bean paste in a liquid containing a starch hydrolysate having a DE of 9 to 18 and sugar, subsequently adding D-psicose, and further boiling the mixture until the Brix is ​​40 to 70, wherein the starch hydrolysate is added in an amount of more than 5% and less than 40% of the total of the starch hydrolysate, sugar, and D-psicose. [2] The method for producing bean paste according to the above [1], wherein D-psicose is added in an amount of 10 to 50% based on the total amount of the starch hydrolysate, sugar and D-psicose. [3] A method for producing bean paste according to [1] or [2] above, wherein the starch hydrolysate is starch hydrolyzed with an enzyme or with an acid and an enzyme. [4] The method for producing bean paste according to any one of the above [1] to [3], wherein the starch hydrolyzate is one or more selected from tapioca starch, corn starch, and sweet potato starch.

[0009] The second invention is a bean paste containing a starch hydrolysate and D-psicose in a specific ratio as described below in [5]. [5] A bean paste having a Brix of 40 to 70, containing a starch hydrolyzate having a DE of 9 to 18 in an amount of more than 5% to less than 40%, and containing D-psicose in an amount of 10 to 50%, in total of the starch hydrolyzate, sugar, and D-psicose.

[0010] The third invention is a method for improving the hardness of a paste containing D-psicose, as described below in [6]. [6] A method for improving the hardness of a filling containing D-psicose by adding a starch hydrolysate having a DE of 9 to 18 in an amount of more than 5% and less than 40% of the total of the starch hydrolysate, sugar, and D-psicose in the production of a filling having a Brix of 40 to 70. Effect of the Invention

[0011] By utilizing the present invention, it is possible to provide a filling that is low in calories and has a good texture. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] One embodiment of the present invention is a bean paste filling, which contains a starch hydrolyzate with DE 9 to 18 and D-psicose and has a Brix of 40 to 70.

[0013] In the present invention, the raw material of the bean paste can be not only red beans but also other beans, and the resulting bean paste has the properties of kneaded bean paste, that is, "crushed bean paste" or "smooth bean paste". In order to produce these kneaded bean pastes, it is necessary to first prepare "raw bean paste". The beans are soaked in water, the lye is removed, and then cooked, crushed and filtered to produce "smooth raw bean paste", while the one that does not undergo the process of crushing and filtering is "crushed raw bean paste". The raw bean paste obtained in this way is not sweetened and is usually adjusted to a moisture content of 60 to 65%, and 50 to 100 parts by mass of sugar and water are added to 100 parts by mass of the raw bean paste, which is then boiled down and kneaded over a fire to produce "kneaded bean paste" with a Brix of 40 to 70. The sugar used may be sucrose, and may be in any form, such as white sugar, granulated sugar, or brown sugar. Brix can be measured using a saccharometer (refractometer, for example, ATAGO's MASTER-80H).

[0014] The bean paste of the present invention is a bean paste in which sugar, a raw material of conventional bean paste, is replaced with D-psicose in order to make the bean paste lower in calories than conventional products, and the blending amount of D-psicose in the bean paste is 10-50% by mass, 20-50% by mass, or 30-50% by mass of the total amount of starch hydrolysate, sugar, and D-psicose described below. The D-psicose used in the present invention may be in any form as long as it contains D-psicose, and a mixture containing other sugars may also be used as long as it is possible to achieve a lower calorie content than conventional products. An example of a commercially available pure product is "ASTRAEA" manufactured by Matsutani Chemical Industry Co., Ltd., and an example of a commercially available mixed product is "Rare Sugar Sweet" manufactured by Matsutani Chemical Industry Co., Ltd. In addition, other sweeteners can be used for the purpose of making the product lower in calories than conventional products or for the purpose of adjusting the change in sweetness quality that occurs when D-psicose is replaced with sugar. Examples of high-intensity sweeteners include acesulfame potassium, sucralose, thaumatin, aspartame, stevia (rebaudiosides A, B, C, D, E, F, G, H, I, J, K, L, M, O, stevioside, etc.), saccharin, saccharin sodium, licorice, monk fruit, neotame, monellin, glycyrrhizin, alitame, neohesperidin, etc.

[0015] Generally, starch hydrolysates refer to starch hydrolysates obtained by decomposing starch with enzymes or acids and soluble in cold water. The starch hydrolysates of the present invention may be obtained by any of these methods, but in order to efficiently obtain the effects of the present invention, enzymatic hydrolysis is preferred, and a combination of enzymatic hydrolysis and acid hydrolysis is more preferred. The DE (abbreviation of Dextrose Equivalent. When completely decomposed and all becomes glucose, the DE is 100) of starch hydrolysates varies depending on the reaction time of hydrolysis and the type of enzyme used, and the DE of the starch hydrolysates used in the bean paste product of the present invention must be at least in the range of 9 to 18, preferably 12 to 18, and more preferably 15 to 18. The starch species used as the raw material for the starch hydrolysates is not particularly limited, and may be any species such as tapioca, sweet potato, corn, rice, potato, wheat, or glutinous species thereof, but from the viewpoint of efficiently obtaining the effects of the present invention, it is preferable to use one or more species selected from tapioca, sweet potato, and corn. Furthermore, in order to obtain the effects of the present invention, the amount of starch hydrolysate added is important, and the proportion of the starch hydrolysate in the total of sugar, D-psicose, and starch hydrolysate must exceed at least 5% by mass. Furthermore, since excessive use of starch hydrolysate can cause food to have a sticky texture (slippery texture), it is preferable that the amount does not exceed 40% by mass. In other words, the amount of starch hydrolysate added is preferably more than 5% by mass and less than 40% by mass, more preferably 10 to 30% by mass, and even more preferably 10 to 20% by mass. Furthermore, it is preferable to add the starch hydrolysate as a replacement for sugar, so as not to increase the calorie value of the bean paste, which has already been made low in calories by adding D-psicose.

[0016] Another aspect of the present invention is a method for producing bean jam. Usually, kneaded bean jam is produced by adding sugar and water to the raw bean jam described above, boiling and kneading the mixture over a fire, but the method for producing bean jam of the present invention is a method in which sugar and a starch hydrolysate are added to the raw bean jam along with water, the mixture is boiled over a fire for a while, and then D-psicose is added to produce kneaded bean jam with a Brix of 40 to 70.

[0017] In the present invention, the improved hardness of the filling means that the hardness is improved when D-psicose is added to the filling. Specifically, it means that it has the same hardness as the normal filling without D-psicose in comparison. Further, the comparison of the hardness can be carried out by a physical property measuring instrument (rheometer). For example, it can be carried out by comparing the 50% point load (N) (the load when the plunger is lowered to the 50% point of the measured strain rate at a constant speed) using a creep meter ((Yamaden Co., Ltd. "RE-2-33005B")). And the harder the sample, the larger the 50% point load. For example, when the filling sample is filled in a stainless steel petri dish of φ40 mm × 15 mm and measured, if it is expressed as a relative value when the measured value of the filling without D-psicose is 1.0, if it is 0.8 to 1.2, more preferably 0.9 to 1.1, it can be considered that the hardness of the filling is improved. Note that this measurement is desirably performed at least 4 times for one sample and evaluated with the average value thereof.

[0018] Hereinafter, the present invention will be specifically described, but the present invention is not limited thereto. In the formulation, "%" means "% by mass". Further, the filling was trial-produced in an amount of about 600 g for each test section, but the formulation table shows the relative quantity (parts by mass) when "koshi raw filling" is 100 parts by mass.

Examples

[0019] <Hardness of the filling when D-psicose is added> First, the hardness when D-psicose is added to the filling was confirmed. The method for preparing the filling and the method for measuring the hardness of the filling are shown in [Table 1], and the specific formulation for preparing the filling is shown in [Table 2]. Also, the presence or absence of an undesirable pasty texture (slippery texture) for the filling was confirmed. The measurement and evaluation results are shown below [Table 2].

[0020]

Table 1

[0021]

Table 2

[0022] When more than 10% of the sugar is replaced with D - psicose, the relative value of the 50% point load (N) increases and the filling clearly becomes hard. Therefore, a method to improve this hardness was considered.

[0023] <Effect - 1 of adding various starch degradation products to fillings containing D - psicose> In fillings where 50% of the sugar was replaced with D - psicose, when 5, 10, 20, 30, and 40% of the sugar was replaced with each of the starch degradation products (all products of Matsutani Chemical Industry Co., Ltd.) in Sample Nos. 1 - 7 of [Table 3] (Mixing Nos. 1 - 5), the hardness and pasty feeling were examined. The method for preparing the filling and measuring the hardness was the same as in the above test, and the specific formulation for preparing the filling is shown in [Table 4] below. [Table 5] shows the relative value of the hardness of the filling (the relative value when the hardness without adding the starch degradation product was taken as 1). The frames of the test sections with a pasty feeling in the filling were indicated in black, and the frames of the test sections with a slightly pasty feeling were indicated in light black.

[0024]

Table 3

[0025]

Table 4

[0026]

Table 5

[0027] In fillings that became hard by replacing 50% of the sugar with D - psicose, when an additional 10 - 30% of the sugar (Mixing Nos. 2 - 4) was replaced with a specific starch degradation product (Sample Nos. 3 - 6), it approached the hardness when no D - psicose was added and was good as the hardness of the filling. However, when the replacement ratio of the starch degradation product was increased, it became too soft and furthermore, a problem of the appearance of a pasty feeling occurred.

[0028] <Effect - 2 of adding various starch degradation products to the filling containing D - psicose> Next, for the filling in which 30% of the sugar was replaced with D - psicose, and further 20% of the sugar was replaced with the starch degradation product (TK - 16) of Sample No. 3 in [Table 3], the filling was examined (the method for preparing the filling and the method for measuring the hardness were the same as those in the above test).

[0029]

Table 6

[0030] In the filling (formulation No. 7) that becomes hard by replacing 30% of the sugar with D - psicose, when further 20% of the sugar was replaced with the starch degradation product (TK - 16) of Sample No. 3 (formulation No. 8), the relative value of the hardness based on the filling of formulation No. 6 improved from 1.50 to 0.92, there was no pasty feeling, and both the hardness and texture of the filling were very good.

[0031] <Effect - 3 of adding various starch degradation products to the filling containing D - psicose> The above was an examination in the kneaded filling based on the formulation of 90 parts by mass of sugar with respect to 100 parts by mass of glutinous rice flour filling. Next, it was decided to examine based on the filling with 70 parts by mass of sugar added to 100 parts by mass of glutinous rice flour filling. In formulation No. 9 of [Table 7], when 50% of the sugar was replaced with D - psicose (formulation No. 10), and further 20% of the sugar was replaced with the starch degradation product (TK - 16) of Sample No. 3 in [Table 3] (when formulation No. 11), the filling was examined. The method for preparing the filling was the same as the above test except that the final sugar content was set to Brix 56, and for the method of measuring the filling, it was the same as the above test except that the relative value was calculated with the hardness of the filling of formulation No. 9 as 1.00.

[0032]

Table 7

[0033] Similarly, in the filling obtained by adding 70 parts by mass of sugar to 100 parts by mass of soft raw filling, the relative value of the hardness of the filling (formulation No. 10) in which 50% of the sugar was replaced with D-psicose was 1.49. On the other hand, for the filling (formulation No. 11) in which an additional 20% of the sugar was replaced with the starch hydrolyzate (TK-16) of Sample No. 3, the relative value of the hardness was 1.03, there was no pasty feeling, and both the hardness and texture of the filling were very good.

[0034] <Effect when various starch hydrolyzates are added to the filling containing D-psicose - 4> Next, we decided to examine based on the filling obtained by adding 100 parts by mass of sugar to 100 parts by mass of soft raw filling. For the filling in formulation No. 12 of [Table 8], when 50% of the sugar was replaced with D-psicose (formulation No. 13) and further 20% of the sugar was replaced with the starch hydrolyzate (TK-16) of Sample No. 3 in [Table 3] (formulation No. 14), we investigated. The method for preparing the filling was the same as the above test except that the final sugar content was set to Brix 63. Regarding the method for measuring the filling, it was the same as the above test except that the relative value was calculated with the hardness of the filling in formulation No. 12 as 1.00.

[0035]

Table 8

[0036] Similarly, in the filling obtained by adding 100 parts by mass of sugar to 100 parts by mass of soft raw filling, the relative value of the hardness of the filling (formulation No. 13) in which 50% of the sugar was replaced with D-psicose was 1.81. On the other hand, for the filling (formulation No. 14) in which an additional 20% of the sugar was replaced with the starch hydrolyzate (TK-16) of Sample No. 3, the relative value of the hardness was 1.08, there was no pasty feeling, and both the hardness and texture of the filling were very good.

[0037] Next, using resistant dextrin, bean paste was prepared according to the blending ratios 2 to 4 in [Table 4], and the hardness and texture of the bean paste was confirmed. Resistant dextrin is obtained by fractionating starch that is roasted in acid and then enzymatically decomposed with α-amylase, etc., followed by fractionation of a fraction containing a large amount of resistant parts. Matsutani Chemical Industry Co., Ltd.'s "Fibersol 2" (DE12) was used to prepare the above bean paste. As a result, the relative values ​​of hardness were 0.98, 0.93, and 0.88, respectively, which was improved to almost the same hardness as bean paste without the addition of D-psicose. Also, the texture of the paste was slightly sticky.

Claims

1. A process of boiling down the raw bean paste in a liquid containing starch hydrolysate with a DE of 9 to 18 and sugar; then adding D-psicose; Further, the process includes a step of boiling down the mixture until the Brix is ​​40 to 70. The method for producing bean paste, wherein the starch hydrolyzate is added in an amount of more than 5% and less than 40% of the total of the starch hydrolyzate, sugar and D-psicose.

2. 2. The method for producing bean paste according to claim 1, wherein D-psicose is added in an amount of 10 to 50% based on the total amount of the starch hydrolysate, sugar and D-psicose.

3. 3. The method for producing bean paste according to claim 1 or 2, wherein the starch hydrolyzate is obtained by hydrolyzing starch with an enzyme or with an acid and an enzyme.

4. 4. The method for producing bean paste according to claim 1, wherein the starch hydrolyzate is one or more selected from the group consisting of tapioca starch, corn starch, and sweet potato starch.

5. A bean paste having a Brix of 40 to 70, containing a starch hydrolyzate having a DE of 9 to 18 in a proportion of more than 5% to less than 40% and containing D-psicose in a proportion of 10 to 50% in total of the starch hydrolyzate, sugar and D-psicose.

6. A method for improving the hardness of a bean paste containing D-psicose by adding a starch hydrolyzate having a DE of 9 to 18 in an amount of more than 5% and less than 40% of the total of the starch hydrolyzate, sugar and D-psicose in the production of a bean paste having a Brix of 40 to 70.

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