Forming material, forming material producing method, and confectionery paste

Abstract

To provide a formation material that enables a general person who has poor knowledge and experience equivalent to experts in the production of paste confectionery to easily reproduce the same taste as that of paste confectionery provided by experts.SOLUTION: The formation material for forming paste confectionery is obtained by cooking a raw material for a paste confectionery, followed by kneading to obtain a primary material capable of forming a paste confectionery, and drying the primary material to obtain a secondary material, and then pulverizing the secondary material, and a liquid heated to a predetermined temperature range is added, kneaded, and then sealed to form into a paste confectionery after a predetermined time elapse.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a forming material. More particularly, the present invention relates to a forming material for forming a confectionery paste. [Background technology]

[0002] Traditionally, confectionery paste is made by adding water to cooked ingredients such as red beans and sugar, mixing them with coloring agents, and heating them to create a dough, which is then formed into a desired shape to complete the confectionery.

[0003] As such pastry paste, a pastry paste with good storage stability has been proposed, which is characterized by containing sorbose alone or a combination of sorbose and another sweetener as a sweetener (see Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 1-225445 Summary of the Invention [Problem to be solved by the invention]

[0005] Recently, however, there has been a demand from ordinary people who lack the knowledge and experience of experts to make their own confectionery paste, rather than purchasing it from an expert who has the experience and knowledge to make it (such as a Japanese confectionery shop). Confectionery paste can be made, for example, by making a paste from raw materials such as red beans and sugar, and forming this paste into a predetermined shape.

[0006] However, the bean paste that forms the confectionery paste is made by the allocation of ingredients and the heat management during cooking based on the knowledge and experience of experts, and is what ordinary people perceive as delicious. Therefore, if ordinary people who lack the knowledge and experience of experts make their own bean paste, it is difficult to reproduce the same taste as the confectionery paste purchased from an expert.

[0007] To provide an apparatus and method for making confectionery paste that is easy to use, the apparatus being capable of producing confectionery paste with a high degree of taste, and a high degree of flavor that can be obtained by using the same method. [Means for solving the problem]

[0008] In order to achieve the above object, the forming material according to the first aspect of the present invention comprises: (1) A forming material for forming a confectionery paste, comprising: Cooking and kneading the raw materials for the confectionery paste to obtain a primary material capable of forming the confectionery paste; The first material is dried to obtain a second material; The secondary material is crushed.

[0009] According to the above-mentioned (1) configuration of the forming material of the present invention, the forming material for forming the kneaded confectionery is prepared by cooking and kneading the raw materials for the kneaded confectionery to obtain a primary material capable of forming the kneaded confectionery, and then drying this primary material to obtain a secondary material. The forming material is obtained by pulverizing this secondary material.

[0010] In this way, for example, a professional (such as a Japanese confectioner) who has experience and knowledge in producing confectionery paste cooks and kneads the raw materials for the confectionery paste (such as red beans, sugar, coloring agents, etc.) to produce a primary material (such as bean paste, etc.) that can be used to form the confectionery paste. In this way, the primary material produced by the professional is obtained.

[0011] Here, the primary ingredients have a limited shelf life, and when they are provided to ordinary people who lack the same knowledge and experience as experts, the distribution method is limited (for example, transportation by freezing or refrigeration). Furthermore, when ordinary people use these primary ingredients to make confectionery paste, they are limited to use them within the shelf life.

[0012] Therefore, in the present invention, the first material is dried to obtain the second material, which can extend the expiration date. Also, by pulverizing this second material to obtain a forming material for forming a paste confectionery, the forming material can be distributed in a powder state, and therefore, for example, it is possible to distribute the forming material in a predetermined amount in small portions.

[0013] These materials are based on the primary materials created by experts, so that ordinary people can easily reproduce the taste of the confectionery provided by experts by using these materials to create confectionery. Therefore, according to the above-mentioned (1) configuration of the forming material of the present invention, it becomes possible for an ordinary person who lacks the knowledge and experience of an expert in the manufacture of confectionery paste to easily reproduce a taste equivalent to that of confectionery paste provided by an expert.

[0014] The above-mentioned forming material (1) of the forming material of the present invention is preferably configured as in the following (2) and (3).

[0015] (2) A liquid heated to a specified temperature range is added, kneaded, sealed, and after a specified time has passed, formed into the pastry paste.

[0016] According to the preferred configuration of (2) above, for example, an ordinary person adds a liquid heated to a predetermined temperature range (e.g., water heated to 20°C to 80°C) to the forming material provided by the expert, kneads it, seals the kneaded mixture, and leaves it to sit for a predetermined time (e.g., one day). This allows the general public to create something equivalent to the primary material created by the expert from the formation material provided by the expert.

[0017] Then, by forming a primary material equivalent to that produced by an expert into a desired shape, an ordinary person can obtain a confectionery paste formed into a desired shape and having the same taste as the confectionery paste provided by an expert.

[0018] (3) The amount of liquid added varies depending on the time between kneading and forming into the pastry.

[0019] Here, the kneaded material, which is made by adding liquid to the forming material, gradually dries. As the kneaded material dries, its viscosity decreases, making it difficult to form it into a desired shape. However, the time it takes to form the kneaded material into a kneaded confectionery with a desired appearance varies depending on the person performing the work. For example, a professional can form it quickly, while an inexperienced person takes a long time to form it.

[0020] According to the configuration (3), the amount of liquid can be adjusted according to the time required to form the kneaded material into a kneaded confectionery with a desired appearance. Therefore, regardless of the skill of the person forming the kneaded material into a kneaded confectionery with a desired appearance, the kneaded material can be brought into an appropriate state, making it easier to form the kneaded confectionery.

[0021] The confectionery according to the second aspect of the present invention comprises the forming material according to (1), A liquid heated to a specified temperature range is added, kneaded, sealed, and after a specified time the appearance is formed.

[0022] According to the second aspect of the present invention, the same effects as those of (2) above are achieved.

[0023] A method for producing a forming material according to a third aspect of the present invention includes the steps of: A method for producing a forming material for forming a confectionery paste, comprising the steps of: cooking and kneading ingredients of a pastry paste to obtain a primary material capable of forming said pastry paste; drying the first material to obtain a second material; grinding the secondary material; The present invention is characterized by comprising:

[0024] According to the third aspect of the present invention, the same effects as those of (1) above are achieved. Effect of the Invention

[0025] According to the present invention, it becomes possible for ordinary people who lack the knowledge and experience of experts in the manufacture of confectionery paste to easily reproduce the same taste as that of confectionery paste provided by experts. [Brief description of the drawings]

[0026] [Figure 1] FIG. 2 is a diagram illustrating a process for forming a confectionery paste in one embodiment of the present invention. [Diagram 2] FIG. 4 is a diagram showing an example of the temperature and amount of water added to the forming material in one embodiment of the present invention. [Diagram 3] FIG. 1 is a diagram showing an example of a confectionery paste according to one embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0027] The present invention will be described in more detail below using preferred embodiments. However, the following embodiments are merely examples of the present invention, and the present invention is not limited thereto. For example, in this embodiment, Nerikiri, which is an example of a kneaded confectionery made from a paste made from red beans and the like, is described as an example, but the present invention is not limited thereto, and a paste made from other ingredients such as chestnuts and potatoes may also be used. Furthermore, the present invention is not limited to Japanese sweets, and can be applied to Western and Chinese sweets as long as the confectionery is made from cooked and kneaded ingredients.

[0028] [Forming process of pastry paste] First, a process for forming a material according to an embodiment of the present invention will be described with reference to FIG.

[0029] FIG. 1 is a diagram illustrating a process for forming a confectionery paste in one embodiment of the present invention. In this embodiment, at least step S1 is performed by an expert (e.g., an expert at a Japanese confectionery shop) who has the experience and knowledge to produce confectionery paste. Steps S2 and S3 may be performed, for example, by a person who performs freeze-drying, or by an expert. The forming material produced in step S3 is provided by an expert or distributor to a person other than the expert who performed step S1 (e.g., a general public who lacks the same knowledge and experience as the expert). Steps S4 and S5 are then performed by this other person.

[0030] In step S1, appropriate amounts of red beans, sugar, coloring, etc. are mixed and cooked by heating or other methods to produce a primary material that can be kneaded into a pastry. The primary material can be turned into a pastry by simply forming the outer appearance of the material.

[0031] In step S2, the first material produced in step S1 is dried to produce a second material. In this embodiment, the first material is freeze-dried by a known technique in step S2, but may be dried by hot air, for example.

[0032] In step S3, the secondary material generated in step S2 is pulverized to generate a powdered forming material (for example, average particle size: 5 to 10 μm).

[0033] For example, the forming material generated in step S3 is sealed in containers in predetermined amounts (e.g., 50 g, 100 g, etc.), distributed, and provided to a person other than the person who generated the primary material in step S1. At this time, by providing information suggesting the amount of liquid (e.g., heated water, etc.) to be added to the predetermined amount of forming material sealed in the container, the other person who received the forming material can add liquid based on the above information to the forming material and knead it to obtain a kneaded material in an appropriate state.

[0034] In step S4, the liquid (e.g., water, etc.) heated to a predetermined temperature range is added to the forming material produced in step S3 and kneaded to obtain a kneaded material, which is then sealed (e.g., covered with food wrap film to prevent water from evaporating).

[0035] FIG. 2 is a diagram showing an example of the temperature and amount of water added to the forming material in one embodiment of the present invention. As shown in FIG. 2, the suitable amount of liquid (eg, water, etc.) to be added to the forming material varies depending on the time from opening the seal of the dough material to forming it into a dough (appearance formation time).

[0036] When the appearance formation time exceeds 5 minutes (for example, when a layperson who lacks the same knowledge and experience as an expert forms the appearance), it is desirable to use 30g of liquid for 50g of forming material. In this case, the kneaded material is relatively soft and the color is relatively dark.

[0037] In this type of blend, if the temperature of the liquid is 60°C or higher, there will be little residual material left undissolved in the kneaded material, and the material and liquid will blend together quickly (be easy to mix). Furthermore, if the temperature of the liquid is in the range of 35°C or higher but lower than 60°C, a small amount of the molding material remains unmelted, and the molding material and the liquid blend normally. Furthermore, if the liquid temperature is in the range of 20°C or higher and lower than 35°C, lumps tend to form.

[0038] Next, when the appearance formation time is 3 to 5 minutes (for example, when an expert or a person with knowledge and experience equivalent to that of an expert forms the appearance), the amount of liquid is preferably 25 g per 50 g of forming material. With such a blend, the state of the kneaded material is normal (relatively easy to form into the desired shape and smooth).

[0039] In this type of blend, if the temperature of the liquid is 60°C or higher, there will be little residual material left undissolved in the kneaded material, and the material and liquid will blend together quickly (be easy to mix). Furthermore, if the temperature of the liquid is in the range of 35°C or higher but lower than 60°C, a small amount of the molding material remains unmelted, and the molding material and the liquid blend normally. Furthermore, if the temperature of the liquid is in the range of 20° C. or higher and lower than 35° C., it is likely to form lumps, but by leaving it to sit for a relatively long time, it becomes easier to form into a desired shape.

[0040] Next, when the appearance formation time is less than 3 minutes (for example, when the appearance is formed by a die cutter, etc.), the amount of liquid is preferably 20 g per 50 g of forming material. With such a blend, the kneaded material becomes hard.

[0041] In this type of blend, if the temperature of the liquid is 60°C or higher, there will be little residual material left undissolved in the kneaded material, and the material and liquid will blend together quickly (be easy to mix). Furthermore, if the temperature of the liquid is in the range of 35°C or higher but lower than 60°C, a small amount of the molding material remains unmelted, and the molding material and the liquid blend normally. Furthermore, if the liquid temperature is in the range of 20°C or higher and lower than 35°C, lumps tend to form.

[0042] Returning to FIG. 1, after the dough material obtained in step S4 is sealed, after a predetermined time (e.g., 12 to 36 hours) has elapsed, in step S5, the dough material is released from the seal and formed into the desired shape to form a dough confectionery.

[0043] FIG. 3 is a diagram showing an example of a confectionery paste according to one embodiment of the present invention. The confectionery paste 100 comprises a single base 110 that serves as a foundation, and multiple addition parts 120 that are added to the base 110. Note that the example shown in Fig. 3 is just one example, and multiple bases 110 may be provided, there may be only one addition part 120, or the addition part 120 may be omitted.

[0044] The base 110 can be of any shape, but in the example shown in FIG. 3, it is formed in the shape of a leaf having a size of 20 mm to 50 mm when viewed from above, and a height of 5 mm to 20 mm.

[0045] When forming a shape such as base 110 shown in FIG. 3, if the person performing step S5 (see FIG. 1) is an ordinary person lacking the knowledge and experience of an expert, in step S4 (see FIG. 1), adding 30 g of liquid (e.g., water) with a temperature range of 35° C. or higher and lower than 60° C. to 50 g of forming material makes it easier to form the desired shape in step S5. Furthermore, if the person performing step S5 (see FIG. 1) is an expert or a person with knowledge and experience equivalent to that of an expert, in step S4 (see FIG. 1), adding 25 g of liquid (e.g., water) with a temperature in the range of 35°C or higher and lower than 60°C per 50 g of forming material makes it easier to form the desired shape in step S5.

[0046] The additional portion 120 can be any shape, but in the example shown in Fig. 3, it is formed in the shape of a flower with a size of 3 mm to 10 mm when viewed from above, and has a height of 0.5 mm to 3 mm. Such a shape is usually obtained by stretching the kneaded material to a thickness of about 0.5 mm to 3 mm to form a plate shape, and then pressing a flower-shaped die against the plate-shaped kneaded material to cut out the flower-shaped kneaded material.

[0047] When forming a shape like the addition portion 120 shown in Fig. 3, in step S4 (see Fig. 1), 20g of liquid (e.g., water) with a temperature range of 35°C or more and less than 60°C is added to 50g of forming material, which makes it easier to form the desired shape in step S5. This makes the kneaded material relatively hard, making it less likely to adhere to the die, and sharpening the edges of the kneaded material cut out by the die, improving the aesthetic appearance of the formed kneaded confectionery.

[0048] Although the present invention has been described above using the embodiments, it goes without saying that the technical scope of the present invention is not limited to the scope described in the above embodiments. It is clear to those skilled in the art that various modifications or improvements can be made to the above embodiments. In addition, it is clear from the description of the claims that forms with such modifications or improvements can also be included in the technical scope of the present invention. [Explanation of symbols]

[0049] 100 Pastry 110 Base 120 Additional Part

Claims

1. A method for producing a forming material for forming a confectionery paste, comprising the steps of: cooking and kneading the raw materials of the pastry paste to obtain a primary material capable of forming the pastry paste; drying the first material to obtain a second material; and a step of pulverizing the secondary material to have an average particle size of 5 to 10 μm.

2. A forming material formed by the forming material production method according to claim 1, A method for producing confectionery paste, comprising adding a liquid heated to a predetermined temperature range, kneading, sealing, and forming the confectionery paste after a predetermined time has elapsed.

3. 3. The method of claim 2, wherein the amount of liquid added varies depending on the time between kneading and forming into the pastry.

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