JPH0154014B2 - - Google Patents
Info
- Publication number
- JPH0154014B2 JPH0154014B2 JP58211388A JP21138883A JPH0154014B2 JP H0154014 B2 JPH0154014 B2 JP H0154014B2 JP 58211388 A JP58211388 A JP 58211388A JP 21138883 A JP21138883 A JP 21138883A JP H0154014 B2 JPH0154014 B2 JP H0154014B2
- Authority
- JP
- Japan
- Prior art keywords
- bean paste
- lactic acid
- room temperature
- plasticity
- fluidity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 80
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 80
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 70
- 239000004310 lactic acid Substances 0.000 claims description 35
- 235000014655 lactic acid Nutrition 0.000 claims description 35
- 235000013351 cheese Nutrition 0.000 claims description 19
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 150000007524 organic acids Chemical class 0.000 claims description 6
- 235000013618 yogurt Nutrition 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 239000005862 Whey Substances 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 230000002209 hydrophobic effect Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 230000000704 physical effect Effects 0.000 description 6
- 239000007787 solid Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000011617 hard cheese Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
Description
本発明は、餡、更に詳しくは常温で可塑性を有
し且つ加熱流動性を有する乳酸醗酵物を含む風味
の優れた餡及びその製造法に関する。
（従来技術）
餡は、わが国独特の食品で、和生菓子等の基本
原料であり、その商品の名称は、加工の程度（例
えば、生餡、練餡、乾燥餡等）、原料豆の種類
（例えば、赤餡、白餡、小豆餡等）、製餡方法（例
えば、生漉し餡、小倉餡、つぶし餡、煮くずし餡
等）、配合砂糖量（並（割）餡、中割餡、上割餡
等）、仕向先、用途（アンパン用、もかな餡、冷
菓用、大福餡等、加合餡−黄味餡、柚子餡、挽茶
餡等）等により数多くあり、一般に商取引上の呼
び名で通つている。
本発明の餡は、あえて分類すれば特殊餡に属
し、上記餡の殆ど全てに応用することができる。
餡は、菓子の分野で古くから用いられ、人々に
永く食されてきた。
ところが、時代の変遷とともに、現代人に至つ
ては、甘さ離れ現象を起こし、従来の伝統的な味
を敬遠する傾向が強くなつている。このことは餡
に限つて例外ではない。このため、現代にマツチ
した味の餡の追求が叫ばれている。即ち、旧来の
餡とはひと味異なる特徴を有する餡であつて、し
かも従来の用途にも十分使用できる餡が要求され
ている。
（目的）
本発明者等は、現代人の食生活の洋風化に着目
し、日本的である餡と洋風的であるチーズ等の乳
酸醗酵物との融合を図ることにより、従来のない
ひと味違う餡を製造することを目的とした。
（経過）
本発明者等は、餡にチーズ等の乳酸醗酵物を加
えて従来にない特徴を有する餡を製造すべく研究
を進めた。特に甘さを抑え、あつさりした味の餡
を指向して研究を進めた。
ところが、チーズのうちでも、熟成タイプの硬
いチーズは添加量によつてはチーズの味が強す
ぎて餡とは調和しないばかりか硬い為、すりお
ろす等して微細にして用いても餡中に粒の状態で
残り食感を損なう等の問題に遭遇した。又、耐軟
化性、保形性の大きい硬質チーズでも乳化剤の助
けを借りて餡に加える方法（特開昭54−105277
号）も知られているが、耐軟化性、保形性の大き
いチーズは熟成チーズのなかでも硬質チーズに属
し、熟成が進んでいるので、前述のようにチー
ズの味が強すぎて餡とは調和しないばかりか、
わざわざ乳化剤を用いなければならないので、作
業的に煩雑で好ましくない。
そこで、更に、研究を進めた結果、風味の点
より：チーズの場合その添加量にもよるが熟成度
が低いか、むしろ熟成しないほうが餡の味と良く
調和し、物性の点より：餡中に容易に均一に分
散できるように餡製造時の加熱温度で少なくとも
流動性を有する乳酸醗酵物が適していることが分
かつた。
そこで、本発明者等は既存の乳酸醗酵物のなか
でこれらの条件を満足するものを探すとともに、
更に餡に良く合う乳酸醗酵物を調製した。
その結果、必要条件として少なくとも常温で可
塑性を有し且つ加熱流動性を有する乳酸醗酵物
（常温液状でないほうが適当である。）を用いるこ
とにより風味の優れた餡を製造できる知見を得て
本発明を完成するに到つた。
（構成）
本発明は、常温で可塑性を有し且つ加熱流動
性（ヨーグルトを除く）を有する乳酸醗酵物を含
む餡、及び餡を製造するに際し、餡に常温で可
塑性を有し且つ加熱流動性を有する乳酸醗酵物
（ヨーグルトを除く）を加えることを特徴とする
餡の製造法である。
本発明において使用する常温で可塑性を有し且
つ加熱流動性を有する乳酸醗酵物（ヨーグルトを
除く）について具体的に説明する。
例えば、非熟成型チーズで常温で可塑性を有し
且つ加熱流動性を有するものを用いることができ
る。これは、通称クリームチーズ、カツテジチー
ズ、ベーカーズチーズ、ヌーシヤテルチーズ等と
呼ばれる水分50乃至80％程度の常温で柔らかい固
形状で可塑性を有し且つ加熱流動性を有するも
の、亦、通称クバルクと呼ばれる、カツテジチー
ズに生クリームを加えて製造される常温で固形状
で可塑性を有し且つ加熱流動性を有するもの等が
挙げられ、これらはPH５程度の酸性を示す。
又、例えば、油分、乳成分、水を主成分とする
均質化物をチーズ醗酵に用いる乳酸菌を用いて乳
酸醗酵し、ホエーを分離若しくは分離することな
く水分40乃至90重量％の乳酸醗酵物とし、必要に
より有機酸等を加えて混合した乳酸醗酵物を用い
ることができる。
該乳酸醗酵物の油脂は公知の動植物食用油脂又
はこれらの硬化分別油等を用いることができる。
好ましくは、植物油脂のほうが餡の味とよくなじ
み適当である。餡が植物性であることから植物油
脂のほうが動物油脂より餡にマツチするものと考
えられる。更に好ましくは、物性のてんより
NMR法による固体脂指数値が10℃において20〜
55，20℃において10〜45，30℃において25以下、
35℃において10以下が適当である。
該乳酸醗酵物の乳成分は、無脂乳固形分が利用
でき、好ましくは脱脂粉乳が適当である。前述し
たように容易に油脂を乳脂以外の油脂に置換でき
ることにより餡に合う味に容易に調整できる。
該乳酸醗酵物から水分が分離しない範囲で、水
分は多いほうが柔らかく好ましい。又該乳酸醗酵
物の成分により、水分（ホエー分）が分離したス
ラリー状の物でも用いることができる。通常40％
以上とすることができるが、好ましくは50乃至90
重量％、特に好ましくは66重量％以上が餡と均一
に混合でき適当である。
該乳酸醗酵物は所望により有機酸を用いてPHを
調整することができる。通常乳酸醗酵が進むにつ
れPHは下がるが、反面醗酵による餡とはマツチし
ない風味が発生する場合がある。又、PHは餡の甘
さを抑えたり、さつぱりした味にする効果の一端
を担うものである。そこで、癖のない有機酸、換
言すれば有機酸自体強いフレーバーを有しない低
級有機酸を用いることが好ましい。
該乳酸醗酵物は、風味及び物性の点で、有機酸
を用いてPHを調整しないものより餡により適して
おり、それは該乳酸醗酵物が柔らかく加熱流動性
に優れ、且つPHが3.5乃至5.5（好ましくはPH４乃
至５）を示し、風味はどちらかといえばヨーグル
トより非熟成型チーズに似た風味を有するもので
あるからである。
本発明の餡の製造法を具体的に説明する。
一般に、餡は沸騰水中に糖類を加えシロツプ状
にして、生餡を２乃至３回に分けて加え、所望の
水分まで煮詰める。本発明において餡の製造工程
中に常温で可塑性を有し且つ加熱流動性を有する
乳酸醗酵物を加えることが重要である。常温で可
塑性を有し且つ加熱流動性を有する乳酸醗酵物の
添加時期は特に制限しないが、生餡を加えた後に
添加するほうが好ましい。
かかる常温で可塑性を有し且つ加熱流動性を有
する乳酸醗酵物を含む餡は、従来の餡に比べ風
味的に甘さが抑えられ、あつさりした味を有
し、乳味を有し、物性的に餡のべたつきがな
くなつたひと味違う優れた風味を有するものであ
る。
これは、本発明の餡が、従来の餡に比べ、乳
酸醗酵物を含むこと、低いPHを有することに起
因する。即ち、本発明の餡はPH４乃至6.5（好まし
くはPH５乃至６）を示し、通常の餡のPH6.5乃至
７に比べ低い為、同じ糖含量でも、甘さが抑えら
れ、あつさりした味につながり、物性的にも、餡
中の蛋白質や澱粉等に作用し餡自体のベタツキを
防止できるものである。
更に、所望によりマーガリン或いはシヨートニ
ング等の疎水性油脂組成物を加えることもでき
る。かかる油脂組成物が餡粒子をコーテイング
し、食感を滑らかにするのみならず、乳酸醗酵物
と相乗的に作用し更に甘味を抑え、味をまろやか
にする。即ち、油脂組成物による疎水性膜が餡粒
子（内部の澱粉粒を細胞膜が包んだもの）を更に
包むと共に乳酸醗酵物とも何等かの相乗作用を示
し、このことが本発明の餡の甘味を抑えたり、さ
つぱりした味にしたり、さらにはベタツキをなく
す等の効果をさらに強いものにするものと解され
る。
（実施例）
以下実施例により本発明の実施態様を説明す
る。
実施例 １
（Ａの調製）
脱脂粉乳８重量部（以下、部）、上昇融点30.4
℃のナタネ油混合硬化油12部、及び水80部とレシ
チン0.012部との混合物をホモミキサーにて70℃
で30分間乳化・殺菌した後、120Kg／cm2の圧で２
回均質化し、５℃に冷却後、冷蔵庫にて一晩エー
ジングした後、22℃に加温して乳酸菌スターター
２部、レンネツト0.000022部と塩化カルシウム
0.00001部を加えPH4.8以下となるまで醗酵させた
後クツキング処理を行い、80℃でセパレーターを
用いカードの水分を73w／ｗ％に調整した後、ニ
ーダーで撹拌しながら75℃で30分間殺菌し、ホモ
ゲナイザーで２〜3μ程度の粒子にし、水分73％，
PH4.3の柔らかいチーズ（Ａとする）を得た。
次に、釜に仕込水を入れ、沸騰させ、下記に示
す表−１配合にて、上白糖を入れ、シロツプ状に
なるまで沸騰を続け、生餡を２乃至３回に分けて
添加し、餡がある程度しまり艶がでてきたところ
でＡを加えた。下記配合No.１では、さらにマーガ
リン（不二製油(株)製コンボル−Ｖ）を加えた。十
分均一化して表−２に示す物性を示す餡を得た。
The present invention relates to bean paste, and more particularly to a bean paste with excellent flavor that includes a lactic acid fermentation product that has plasticity at room temperature and fluidity when heated, and a method for producing the same. (Prior art) Bean paste is a food unique to Japan, and is the basic raw material for Japanese sweets, etc. The name of the product depends on the degree of processing (e.g., fresh bean paste, kneaded bean paste, dried bean paste, etc.) and the type of raw beans ( For example, red bean paste, white bean paste, adzuki bean paste, etc.), bean-making method (e.g. raw strained bean paste, Ogura bean paste, mashed bean paste, nikuzushi bean paste, etc.), amount of sugar blended (normal (wari) bean paste, medium wari bean paste, jowari bean paste, etc.) ), destination, and purpose (for anpan, mokana-an, frozen dessert, daifuku-an, etc., kago-an - yellow-flavored bean, yuzu-an, ground tea bean, etc.), etc., and they are generally known by commercial names. . The bean paste of the present invention can be classified as a special bean paste, and can be applied to almost all of the above-mentioned bean pastes. Bean paste has been used in the field of confectionery since ancient times, and has been eaten by people for a long time. However, as times have changed, modern people have begun to lose interest in sweetness and are increasingly shying away from traditional flavors. This is not an exception for bean paste. For this reason, there is a call for the pursuit of bean paste with a flavor that matches the modern times. In other words, there is a need for an bean paste that has characteristics that are a bit different from traditional bean pastes, and that can also be satisfactorily used for conventional purposes. (Purpose) The present inventors focused on the westernization of modern people's eating habits, and created a product with a unique taste that was not previously available by combining Japanese bean paste with Western-style lactic acid fermented products such as cheese. The purpose was to produce bean paste. (Progress) The present inventors added lactic acid fermented products such as cheese to bean paste to conduct research in order to produce bean paste with unprecedented characteristics. In particular, research aimed at reducing sweetness and creating a hot-tasting bean paste. However, depending on the amount of hard aged cheese added, it not only has a strong cheese flavor that does not blend well with the bean paste, but is also hard, so even if it is finely ground and used, it will not be able to be added to the bean paste. We encountered problems such as the leftover grains spoiling the texture. In addition, there is a method for adding hard cheese with high softening resistance and shape retention to bean paste with the help of an emulsifier (Japanese Patent Application Laid-Open No. 105277-1982).
Cheese with high softening resistance and shape retention is also known as hard cheese among aged cheeses, and as it has been aged, the cheese taste is too strong as mentioned above, and it does not mix well with the filling. Not only are they not in harmony,
Since it is necessary to use an emulsifier, the process is complicated and undesirable. Therefore, as a result of further research, from the point of view of flavor: In the case of cheese, depending on the amount added, the degree of ripening is low, or in fact, it blends better with the taste of the bean paste without ripening, and from the point of view of physical properties: inside the bean paste. It was found that a lactic acid fermented product that has at least fluidity at the heating temperature during the production of the bean paste is suitable so that it can be easily and uniformly dispersed in the paste. Therefore, the present inventors searched for existing lactic acid fermented products that satisfied these conditions, and
Furthermore, we prepared a lactic acid fermentation product that goes well with bean paste. As a result, we obtained the knowledge that it is possible to produce bean paste with excellent flavor by using a lactic acid fermented product that has plasticity at least at room temperature and fluidity when heated (it is more appropriate that it is not liquid at room temperature) as a necessary condition, and the present invention was made. I have come to complete it. (Structure) The present invention provides bean paste containing a lactic acid fermented product that has plasticity at room temperature and heat fluidity (excluding yogurt), and when producing the bean paste, the bean paste has plasticity at room temperature and heat fluidity. This method of producing bean paste is characterized by adding a lactic acid fermented product (excluding yogurt) having the following properties. The lactic acid fermented product (excluding yogurt) used in the present invention, which has plasticity at room temperature and fluidity upon heating, will be specifically explained. For example, non-ripened cheese that has plasticity at room temperature and fluidity when heated can be used. This is commonly called cream cheese, cutlet cheese, baker's cheese, Neuchatel cheese, etc., which has a moisture content of about 50 to 80%, is soft and solid at room temperature, has plasticity, and has fluidity when heated, and is also commonly called bulk. , which is made by adding fresh cream to cutlet cheese and is solid at room temperature, has plasticity, and has fluidity when heated, and these exhibit acidity with a pH of about 5. Alternatively, for example, a homogenized product mainly composed of oil, milk components, and water is subjected to lactic acid fermentation using lactic acid bacteria used for cheese fermentation to obtain a lactic acid fermented product with a moisture content of 40 to 90% by weight without separating or separating whey, A lactic acid fermentation product mixed with an organic acid etc. can be used if necessary. As the fat and oil of the lactic acid fermentation product, known edible animal and plant fats and oils, hardened fractionated oils thereof, etc. can be used.
Preferably, vegetable oil is suitable because it blends well with the taste of the bean paste. Since the bean paste is vegetable-based, vegetable oil is thought to be a better match for the bean paste than animal fat. More preferably, better physical properties
Solid fat index value by NMR method is 20~ at 10℃
55, 10 to 45 at 20℃, 25 or less at 30℃,
A value of 10 or less at 35°C is appropriate. As the milk component of the lactic acid fermentation product, non-fat milk solids can be used, and skim milk powder is preferably used. As mentioned above, since fats and oils can be easily replaced with fats and oils other than milk fat, it is possible to easily adjust the taste to match the bean paste. As long as water does not separate from the lactic acid fermented product, it is preferable to have more water so that the product is softer. Furthermore, a slurry-like product in which water (whey content) is separated depending on the components of the lactic acid fermentation product can also be used. Normally 40%
or more, but preferably 50 to 90
A proportion by weight, particularly preferably 66% by weight or more, is suitable because it can be uniformly mixed with the bean paste. The pH of the lactic acid fermentation product can be adjusted using an organic acid if desired. Normally, the pH decreases as lactic acid fermentation progresses, but on the other hand, a flavor that does not match the fermented bean paste may develop. In addition, pH plays a part in suppressing the sweetness of the bean paste and making it have a refreshing taste. Therefore, it is preferable to use a mild organic acid, in other words, a lower organic acid that does not itself have a strong flavor. In terms of flavor and physical properties, the lactic acid fermented product is more suitable for making bean paste than those whose pH is not adjusted using an organic acid. This is because it preferably has a pH of 4 to 5) and has a flavor that is more similar to unripened cheese than to yogurt. The method for producing the bean paste of the present invention will be specifically explained. Generally, the bean paste is made into a syrup by adding sugar to boiling water, adding raw bean paste in two or three portions and boiling down to the desired moisture content. In the present invention, it is important to add a lactic acid fermented product that has plasticity at room temperature and fluidity when heated during the manufacturing process of the bean paste. The timing of adding the lactic acid fermented product, which has plasticity at room temperature and fluidity when heated, is not particularly limited, but it is preferable to add it after adding the raw bean paste. The bean paste containing the lactic acid fermented product, which has plasticity at room temperature and fluidity when heated, has a flavor that is less sweet than conventional bean paste, has a warm taste, has a milky taste, and has good physical properties. It has a slightly different and excellent flavor without the stickiness of the bean paste. This is because the bean paste of the present invention contains a lactic acid fermentation product and has a lower pH than conventional bean paste. In other words, the bean paste of the present invention has a pH of 4 to 6.5 (preferably 5 to 6), which is lower than the PH of normal bean paste of 6.5 to 7, so even with the same sugar content, the sweetness is suppressed and the taste is hot. In terms of connection and physical properties, it acts on the proteins and starches in the bean paste and prevents the bean paste itself from becoming sticky. Furthermore, if desired, a hydrophobic fat composition such as margarine or shotonening may be added. Such an oil and fat composition not only coats the bean paste particles and makes the texture smooth, but also acts synergistically with the lactic acid fermentation product to suppress sweetness and mellow the taste. That is, the hydrophobic film made of the oil and fat composition further envelops the bean paste particles (internal starch granules wrapped in cell membranes) and also exhibits some kind of synergistic effect with the lactic acid fermentation product, which contributes to the sweetness of the bean paste of the present invention. It is understood that it strengthens the effect of suppressing the taste, making it refreshing, and even eliminating stickiness. (Example) Embodiments of the present invention will be described below with reference to Examples. Example 1 (Preparation of A) Skimmed milk powder 8 parts by weight (hereinafter referred to as parts), increased melting point 30.4
A mixture of 12 parts of hydrogenated rapeseed oil mixed with 80 parts of water and 0.012 parts of lecithin was heated to 70°C in a homomixer.
After emulsifying and sterilizing for 30 minutes at a pressure of 120Kg/ cm2 ,
After homogenizing twice, cooling to 5℃, aging in the refrigerator overnight, and heating to 22℃, add 2 parts of lactic acid bacteria starter, 0.000022 parts of rennet, and calcium chloride.
After adding 0.00001 parts and fermenting until the pH was below 4.8, the curd was subjected to a curing process, and the moisture content of the curd was adjusted to 73w/w% using a separator at 80℃, and then sterilized at 75℃ for 30 minutes while stirring with a kneader. Then, use a homogenizer to make particles of about 2 to 3μ, and reduce the moisture to 73%.
A soft cheese (referred to as A) with a pH of 4.3 was obtained. Next, pour the water into the pot, bring it to a boil, add caster sugar according to the composition shown in Table 1 below, continue boiling until it becomes syrupy, add the raw bean paste in two to three parts, When the bean paste had become somewhat firm and glossy, I added A. In the following formulation No. 1, margarine (Combol-V manufactured by Fuji Oil Co., Ltd.) was further added. It was sufficiently homogenized to obtain a bean paste exhibiting the physical properties shown in Table 2.
【表】【table】
【表】
即ち、No.３のコントロールに比べNo.１は甘味が
抑えられ、あつさりした味と、乳味を有するベタ
ツキのない餡であつた。又、No.４のコントロール
に比べNo.２も甘味が抑えられ、あつさりした味
と、乳味を有するベタツキの無い餡であつた。
実施例 ２
下記配合にて実施例１と同様にして餡を製造し
た。得られた餡はチーズ風味を有し、こくのある
甘味の抑えられたものであつた。[Table] That is, compared to the control No. 3, the sweetness of No. 1 was suppressed, and the bean paste had a warm taste and a milky taste without stickiness. In addition, compared to the control No. 4, No. 2 also had a suppressed sweetness, and the filling had a warm taste and a milky taste without stickiness. Example 2 A bean paste was produced in the same manner as in Example 1 using the following formulation. The resulting bean paste had a cheese flavor, and had a rich and suppressed sweetness.
【表】
（効果）
以上述べたように、本発明により、従来の餡に
ない風味的に甘さが抑えられ、あつさりした
味と、乳味を有し、物性的にべたつきをなく
した、ひと味違う優れた風味を有する餡及びその
製造が可能になつたものである。[Table] (Effects) As described above, the present invention has suppressed sweetness in flavor, which is not found in conventional bean paste, has a warm taste and milky taste, and has no physical stickiness. It has become possible to produce bean paste with a unique and excellent flavor.
Claims (1)
乳酸醗酵物（ヨーグルトを除く）を含む餡。 ２ 常温で可塑性を有し且つ加熱流動性を有する
乳酸醗酵物が、常温可塑性非熟成型チーズである
特許請求の範囲第１項記載の餡。 ３ 常温で可塑性を有し且つ加熱流動性を有する
乳酸醗酵物が、油分、乳成分、水を主成分とする
均質化物をチーズ醗酵に用いる乳酸菌を用いて乳
酸醗酵し、ホエーを分離若しくは分離することな
く水分40乃至90重量％の乳酸醗酵物とし、必要に
より有機酸等を加えて混合した乳酸醗酵物である
特許請求の範囲第１項記載の餡。 ４ 餡を製造するに際し、餡に常温で可塑性を有
し且つ加熱流動性を有する乳酸醗酵物（ヨーグル
トを除く）に加えることを特徴とする餡の製造
法。 ５ 更に、疎水性油脂組成物を加えることを特徴
とする特許請求の範囲第５項記載の餡の製造法。[Scope of Claims] 1. A bean paste containing a lactic acid fermented product (excluding yogurt) that has plasticity at room temperature and fluidity when heated. 2. The bean paste according to claim 1, wherein the lactic acid fermented product having plasticity at room temperature and heat fluidity is a non-ripened cheese that is plastic at room temperature. 3. A lactic acid fermented product that has plasticity at room temperature and has heat fluidity is subjected to lactic acid fermentation using lactic acid bacteria used for cheese fermentation to homogenize a homogenized product mainly consisting of oil, milk components, and water, and separate or separate whey. The bean paste according to claim 1, which is a lactic acid fermented product having a moisture content of 40 to 90% by weight, and mixed with an organic acid, etc., if necessary. 4. A method for producing bean paste, which comprises adding to the bean paste a lactic acid fermented product (excluding yogurt) that has plasticity at room temperature and fluidity when heated. 5. The method for producing bean paste according to claim 5, further comprising adding a hydrophobic oil and fat composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58211388A JPS60102146A (en) | 1983-11-09 | 1983-11-09 | Bean jam and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58211388A JPS60102146A (en) | 1983-11-09 | 1983-11-09 | Bean jam and its preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60102146A JPS60102146A (en) | 1985-06-06 |
| JPH0154014B2 true JPH0154014B2 (en) | 1989-11-16 |
Family
ID=16605129
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58211388A Granted JPS60102146A (en) | 1983-11-09 | 1983-11-09 | Bean jam and its preparation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60102146A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3772380B2 (en) * | 1996-03-28 | 2006-05-10 | 不二製油株式会社 | Water wharf and its manufacturing method |
| CN103380874A (en) * | 2012-05-05 | 2013-11-06 | 黑龙江大荒春酒业有限公司 | Preparation method for composite probiotic-fermented jam |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54105277A (en) * | 1978-02-03 | 1979-08-18 | Ota Toshuki | Production of bean jam |
| JPS54107554A (en) * | 1978-02-13 | 1979-08-23 | Morinaga Milk Industry Co Ltd | Production of cottage cheese like food |
| JPS5632951A (en) * | 1979-08-15 | 1981-04-02 | Kraft Inc | Soft cream cheese product and method |
-
1983
- 1983-11-09 JP JP58211388A patent/JPS60102146A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54105277A (en) * | 1978-02-03 | 1979-08-18 | Ota Toshuki | Production of bean jam |
| JPS54107554A (en) * | 1978-02-13 | 1979-08-23 | Morinaga Milk Industry Co Ltd | Production of cottage cheese like food |
| JPS5632951A (en) * | 1979-08-15 | 1981-04-02 | Kraft Inc | Soft cream cheese product and method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60102146A (en) | 1985-06-06 |
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