Manufacturing method of bean paste

Abstract

To provide a manufacturing method of a novel bean paste capable of replacing a conventional bean paste without using sugar.SOLUTION: After adding fructo-oligosaccharides to a raw bean paste and kneading it into a bean paste, sweet koji is added and further kneaded to complete it. It is preferable to add sweet koji with a Brix of 50° or slightly less than 50°and knead it further to a Brix of 55°to complete it. When an amount of production is large, it is preferable to divide and add several times. In addition, it is preferable to use the sweet koji completed in combination of glutinous rice and rice malt. After adding the sweet koji, the bean paste is kneaded and completed within 15 minutes to bean paste. It is preferable to add the bean paste to a sugar solution that is heated by adding Fructo-oligosaccharide to water to knead to Brix 40 to 45°. A novel bean paste manufactured according to the present method has moisture retention, viscosity and shape retention and maintains an appearance and texture similar to conventional bean paste, and is different from conventional bean paste, but has a good balance of flavor and sweetness and persistence, and has a fresh, fruit-like natural sweetness that stands out, and has a new taste comparable to that of conventional bean paste.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing a substantially sugar-free bean paste. [Background technology]

[0002] Bean paste, which is often used in Japanese sweets, is characterized by its sweetness and has long been a popular luxury item, but in recent years, with the health-conscious trend, there has been a demand for foods with less sugar in general, and bean paste is no exception. Thus, as bean paste was created as a way to make sugar taste delicious, sugar not only gives bean paste its sweetness, but also its moisture retention, viscosity, and shape retention, and these combine to accentuate the deliciousness of bean paste. Furthermore, it is also important for fresh confections to be enjoyable to look at, and bean paste meets this requirement beautifully. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2008-72983 A Summary of the Invention [Problem to be solved by the invention]

[0004] For this reason, as described in Patent Document 1, it has been proposed to reduce the amount of sugar used by combining sugar with a sweetener, but this has resulted in an incomplete product that does not compare favorably with traditional bean paste, and it has not been possible to create a Japanese confectionery that one would actively want to use, especially as a fresh confectionery. The present invention has been made in consideration of the above-mentioned conventional problems, and has as its object to provide a novel method for producing bean paste which can replace conventional bean paste without using sugar. [Means for solving the problem]

[0005] The present invention has been made to solve the above problems, and is a method for producing bean paste, which comprises adding fructooligosaccharide to raw bean paste, kneading the mixture to form a bean paste, and then adding sweet koji and kneading the mixture further to complete the paste. As for fructooligosaccharides, if they were to be used to provide sufficient sweetness, a large amount would be used, and eating just one finished confectionery would exceed the recommended daily intake. Because fructooligosaccharides are indigestible sugars, exceeding the recommended intake amount can cause side effects such as stomach rumbling, loose stools, and bloating. For this reason, it is impossible to replace the entire amount of sugar with indigestible sugars such as fructooligosaccharides, and they have only been used to reduce the sweetness or the amount of sugar used. On the other hand, when amakoji, made by fermenting rice and rice koji, is heated, the amino acids and sugars undergo a Maillard reaction, producing a brown substance (melanoidin). This Maillard reaction occurs even at room temperature, but is accelerated when heated. The brown substance is not harmful to the body, but it significantly deteriorates the flavor of amakoji. Therefore, if all the sugar in the production of bean paste is replaced with amakoji, the flavor will change significantly. Therefore, it is impossible to replace all the sugar with amakoji. However, in the present invention, by using both in an appropriate ratio and adding them at the optimal timing, that is, in the first process, fructooligosaccharides are used to shape the paste from starch particles and sugar to create a paste with a low sugar content, and then in the second process, sweet koji is added, making it possible to minimize the Maillard reaction that deteriorates the flavor, while bringing the flavor to a sugar content that allows for sweetness and quality maintenance.

[0006] It is preferable to add fructooligosaccharide to water, heat the sugar solution, add raw bean paste, and knead until the Brix is ​​40 to 45°. There is no particular limitation on the raw bean paste material, but it is well suited to be made from red beans. It is preferable to add sweet koji with a Brix of 50° or just under 50°, and then further knead it to a Brix of 50° to 55° to complete the brewing. Amakoji can be added all at once or in multiple batches. If you are producing a large amount of amakoji, it is recommended that you add it in multiple batches to complete the brewing. If you are adding it in multiple batches, it is recommended that you add an equal amount each time, and add it last when the Brix temperature exceeds 50°. Therefore, when dividing it into two batches, it is preferable to first add half of the specified amount and heat it, and then when the Brix exceeds 50°, add the remaining half, heat it, and knead it to complete the paste. Effect of the Invention

[0007] The novel bean paste produced by the method of the present invention has moisture retention, viscosity and shape retention properties, and maintains an appearance and texture similar to conventional bean paste. Furthermore, although it differs from conventional bean paste, it has a well-balanced flavor, sweetness intensity and long-lasting taste, and has a prominent, refreshing, crisp, natural sweetness like fruit, giving it a novel taste that compares favorably with conventional bean paste. In the fillings of Japanese sweets, sucrose of high purity, commonly known as white sugar, is mainly used. However, in the present invention, it is possible to produce a filling with good flavor without using white sugar, and therefore it is expected that the present invention can be applied to the traditional Japanese sweets such as high-quality fresh confections. In addition, by replacing white sugar with low-calorie fructooligosaccharides and sweet koji, it is possible to achieve a calorie content that meets the standards for functional food labeling. [Brief description of the drawings]

[0008] [Figure 1] FIG. 2 is a process diagram of a paste kneading process according to an embodiment of the present invention. [Diagram 2] FIG. 2 is a process diagram of a manufacturing process of sweet koji paste according to an embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The method for producing bean paste of the present invention will be described with reference to Figs. To complete the bean paste, it is necessary to ultimately achieve a sugar content similar to that of bean paste made with conventional sugar. At this sugar content, the sugar and bean paste particles (starch) have an excellent balance in terms of molecular structure, ensuring satisfactory moisture retention, viscosity, shape retention, and deliciousness as bean paste. Conventional bean paste is made to this sugar content using sugar, and although sugar is not used in the present invention, it is still made to this sugar content. The target sugar content is specifically Brix 55° or around that level.

[0010] Conventionally, sugar is used to achieve the final sugar content, but the present invention is characterized by using a plurality of other specific sugars, each of which is added at a determined optimum time. Specifically, as shown in the process diagram of bean paste kneading in Figure 1, raw bean paste is added to a heated sugar solution of fructooligosaccharides and kneaded to allow the sugar to penetrate the bean paste particles (starch) as much as possible, forming it into a bean paste shape that is just one step away from being finished, in other words, producing bean paste with a low sugar content, after which sweet koji with a high sugar content is added in multiple batches depending on the production volume, and the mixture is kneaded further to bring the sugar content up to or around Brix 55° in one go. If the production volume increases, the number of additions is adjusted to correspond to the increase, from 2 to 3 to 4.

[0011] The bean paste ingredients for the raw bean paste used in the present invention are not particularly limited as long as they are commonly used, and for example, beans such as adzuki beans, kidney beans, green peas, and edamame, chestnuts, potatoes, pumpkins, and sesame seeds can be used, and it has been found that these ingredients are well compatible with adzuki beans in terms of flavor. Nama-an is made by boiling and crushing these ingredients, and no sugar is added. Generally, after crushing, the skin is removed if the ingredients have a skin, the ingredients are soaked in water to remove the scum, and the sediment is collected and squeezed to remove the water.

[0012] The first saccharide used in the present invention is a fructooligosaccharide. Fructooligosaccharides are made from sucrose (sugar cane, sugar beet) and have a sweetness similar to that of sugar, but with about half the calories. They are also indigestible and cannot be broken down by human digestive enzymes, and serve as an energy source for the beneficial bifidobacteria in the large intestine. They also suppress the production of putrefactive substances in stool, reducing stool odor. Because these properties are known, it is already widely available in liquid and powder form as a sugar substitute for calorie control and intestinal environment adjustment. Although some products may unavoidably contain sucrose derived from the raw materials, it is only in small amounts.

[0013] Furthermore, since fructooligosaccharides have a structure very similar to that of sugar, they can be used in place of sugar when making bean paste, helping to ensure the moisture retention, viscosity, and shape retention of the paste. In the present invention, fructooligosaccharides are used because they have physiological properties different from those of sucrose as described above, and also have a structure very similar to that of sucrose.

[0014] Amakoji is a natural sweetener made only from rice koji and rice. It is rich in nutrients such as dietary fiber and minerals, and has a deep, savory, natural sweetness. The amakoji used in the present invention is made by adding water and rice koji to rice and fermenting it, as shown in the manufacturing process diagram of amakoji paste in Figure 2. Glutinous rice is used as the rice, and the sugar content is brought to Brix 50° or just under 50°, preferably about Brix 45-48°. Amakoji is often consumed as amazake, and its sugar content is about 10° higher than that of amazake.

[0015] In the recommended example, the rice is put into a pot with a weight ratio of about 100:150 water and boiled for about an hour to make porridge, then cooled to about 65°C before adding the rice koji. Fermentation is then encouraged for about 12 hours while stirring at a temperature of about 60°C. The temperature is then raised to about 80°C to inactivate the rice and finish the process. This heating also sterilizes the rice, meaning that saccharification and fermentation are stopped and putrefactive bacteria are killed at the same time. During this process, the starch in the rice is broken down into glucose, increasing the sugar content and producing various vitamins, resulting in the high-concentration sweet koji mentioned above. In addition, dried rice koji can be used since it is easy to store. It is difficult to mix evenly, and there may be rice grains remaining in the freshly made amakoji, so put it in a food processor to thoroughly crush the rice grains into a paste.

[0016] The manufacturing procedure will be explained with reference to FIG. 1, taking as an example the case of making red bean paste using 10 kg of raw bean paste. The process for making low-sugar bean paste is the same as for making conventional bean paste: put water and fructooligosaccharides in a pot, heat to a boil for about five minutes to make a sugar liquid, then add the raw bean paste and simmer for about 40 minutes while kneading. By taking this time, the sugar is allowed to penetrate and bind the bean paste particles (starch) to the fullest extent possible, and the bean paste is processed into a low-sugar bean paste, which is one step away from being completed. In a recommended example, the weight ratio of raw bean paste:water:fructooligosaccharides is approximately 10:3:6. With this mixing ratio, the amount of fructooligosaccharides in each finished confectionery piece is significantly less than the recommended daily intake, but it is sufficient for forming the paste.

[0017] Next, add the sweet koji paste produced in Figure 2 in two batches, taking into consideration the production volume. Add half the specified amount and boil while kneading, then add the remaining half and knead until the Brix reaches approximately 50°. The sweet koji should be heated for a maximum of 10 to 15 minutes, and brought to a Brix of 55° or thereabouts in one go. It is heated to about 80℃ because it will not come together if it is not heated, and it also needs to be sterilized as a final paste. If amakoji is exposed to such high temperatures for a long time, it will undergo the Maillard reaction, turn brown, and lose its flavor, but if it is exposed for a maximum of about 15 minutes, no such deterioration will occur.

[0018] At this stage, the raw bean paste has already turned into a paste-like paste, and there is enough time for the ingredients to be mixed into the paste. This makes the timing of this launch extremely unique. In a recommended example, the weight ratio of fructooligosaccharides to sweet koji paste is approximately 6:5.

[0019] The entire process takes about 1.5 hours to complete. The bean paste made in this way is low in calories and healthy because it does not contain sugar. It also has moisture retention, viscosity and shape retention properties, and maintains a similar appearance and texture to conventional bean paste.

[0020] Furthermore, by using two types of sugar, fructooligosaccharides and sweet koji, the difference in the peak sweetness of each sugar is controlled, and a new peak sweetness is skillfully designed. Specifically, the peak sweetness is moderate and the drop is steep, so the sweetness does not linger, but has a refreshing, crisp feeling like fruit, and it has a better aftertaste than conventional bean paste. Fructooligosaccharides alone are not sweet enough, and sweet koji was not even considered as a sugar for bean paste, taking into account the Maillard reaction, but the sweetness that was ultimately created has created a new, delicious bean paste for health-conscious people. There are natural carbohydrates such as trehalose, but trehalose is not only treated as an additive, but also has a sticky sweetness that lasts for a long time, and bean paste made with trehalose has a cloying sweetness even after eating. In this way, even when evaluated as a sweetener, it is original.

[0021] It should be noted that there is no restriction on the use of other ingredients in combination, and depending on how the bean paste is used, it is conceivable to add, for example, honey, starch syrup, xylitol, or even fruit juice to adjust the taste or color. In addition, the present invention also includes recipes in which the ratio of ingredients is changed, and a method in which some of the rice used is non-glutinous rice rather than just glutinous rice may be adopted. EXAMPLES

[0022] Using red beans as the filling material, the filling was produced according to the process diagrams in Figures 1 and 2 in the weight ratios recommended. As a comparative example, when sugar was added, the sweetness levels were adjusted and a sensory test was carried out to evaluate the moist feeling related to appearance, flavor, and texture in relation to moisture retention, viscosity, and shape retention, and the refreshing feeling related to sweetness. The following results were obtained.

[0023] [Table 1]

[0024] The appearance and moistness of the product of the present invention are comparable to those of the product using sugar, and the flavor of the product, which is derived from rice koji, was more favorably evaluated. In addition, the refreshing feeling is unique to the product of the present invention. There had never been a case before where the natural sweetness derived from rice koji had been used as a filling for Japanese sweets, but the product of this invention had a distinctive natural sweetness with a refreshing, sharp taste like fruit, and was well received.

Claims

1. This method for producing bean jam is characterized in that fructooligosaccharide is added to raw bean jam, kneaded to form bean jam, and then sweet koji is added and kneaded again to complete the process.

2. In the method for producing bean paste according to claim 1, This manufacturing method is characterized in that sweet koji with a Brix of 50° or slightly less than 50° is added in several batches, and the mixture is further kneaded to a Brix of 55° to complete the process.

3. The method for producing bean paste according to claim 2, This manufacturing method is characterized by using sweet koji made by combining glutinous rice and rice koji.

4. In the method for producing bean paste according to any one of claims 1 to 3, The method is characterized in that after adding sweet koji, the bean paste is completed by kneading for 15 minutes or less.

5. In the method for producing bean paste according to any one of claims 1 to 4, The method is characterized in that fructooligosaccharide is added to water, heated, and then raw bean paste is added to the resulting sugar solution, which is then kneaded to a Brix of 40 to 45°.

6. In the method for producing bean paste according to any one of claims 1 to 5, This manufacturing method is characterized by using raw bean paste made from red beans as a filling material.

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