JPH0398534A - Cake - Google Patents
CakeInfo
- Publication number
- JPH0398534A JPH0398534A JP1234677A JP23467789A JPH0398534A JP H0398534 A JPH0398534 A JP H0398534A JP 1234677 A JP1234677 A JP 1234677A JP 23467789 A JP23467789 A JP 23467789A JP H0398534 A JPH0398534 A JP H0398534A
- Authority
- JP
- Japan
- Prior art keywords
- oligosaccharide
- soybeans
- water
- oligosaccharides
- soya milk
- 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.)
- Pending
Links
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 15
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 14
- 235000013322 soy milk Nutrition 0.000 claims abstract description 14
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 abstract description 12
- 235000010469 Glycine max Nutrition 0.000 abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 239000005715 Fructose Substances 0.000 abstract description 5
- 229930091371 Fructose Natural products 0.000 abstract description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 abstract description 4
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 abstract description 3
- 108010010803 Gelatin Proteins 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 229920000159 gelatin Polymers 0.000 abstract description 3
- 239000008273 gelatin Substances 0.000 abstract description 3
- 235000019322 gelatine Nutrition 0.000 abstract description 3
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 3
- 229960003681 gluconolactone Drugs 0.000 abstract description 3
- -1 albumen Substances 0.000 abstract description 2
- 239000000701 coagulant Substances 0.000 abstract description 2
- 239000003086 colorant Substances 0.000 abstract description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 abstract description 2
- 239000000182 glucono-delta-lactone Substances 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000010987 pectin Nutrition 0.000 abstract 1
- 229920001277 pectin Polymers 0.000 abstract 1
- 239000001814 pectin Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 244000247812 Amorphophallus rivieri Species 0.000 description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 3
- 229920002752 Konjac Polymers 0.000 description 3
- 235000010485 konjac Nutrition 0.000 description 3
- 239000000252 konjac Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 239000002518 antifoaming agent Substances 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- ZCLAHGAZPPEVDX-UHFFFAOYSA-N D-panose Natural products OC1C(O)C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC1COC1C(O)C(O)C(O)C(CO)O1 ZCLAHGAZPPEVDX-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 102000004357 Transferases Human genes 0.000 description 1
- 108090000992 Transferases Proteins 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 102000005936 beta-Galactosidase Human genes 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013574 canned fruits Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 150000002256 galaktoses Chemical class 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- ZCLAHGAZPPEVDX-MQHGYYCBSA-N panose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@@H]1CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ZCLAHGAZPPEVDX-MQHGYYCBSA-N 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 229920002050 silicone resin Polymers 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、豆乳凝固物より主としてなる菓子に関する．
［従来の技術］
大豆から製造する食品は、栄養価が高く古来から広く用
いられてきている．例えば、わが国では豆腐、豆乳や納
豆がその例として挙げられる．そして、最近では外国主
として米国では、自然食の流行から豆腐を副食物ではな
くデザートとして食することが行なわれてきている．
本発明者は、豆腐様食品を菓子とする場合、これに甘味
を与えるのに、不都合の多い蔗糖の代わりにオリゴ糖を
用いて、蔗糖の有する欠点を除くことを見出だした．
［発明の概要］
本発明は、ｌｍ以上のオリゴ糖を含む豆乳凝固物より主
としてなる菓子に関する．
本発明に用いられるオリゴ糖としては、例えばイソマル
トオリゴ糖、フラクトオリゴ糖、ガラクトオリゴ糖、大
豆オリゴ糖、コンニャクオリゴ糖が挙げられる．イソマ
ルトオリゴ糖は、イソマルトース、パノース、イソマル
；トトリオースなどの分岐オリゴ糖を主成分とする′非
発酵性の糖であり、澱粉から酵素を用いて製造される．
製品としては、「イソマルト５００」及び「ドウアップ
オリゴ」（何れも昭和産業製）、「工ＳＯ」 （日本資
糧工業製）、「バイオトース＃５０Ｊ （日本食品加
工製）がある．又、フラクトオ．リゴ糖は、庶糖のフラ
クトース残基に１〜３分子のフラクトースがＣ．とＣ，
との位置でβ結合したものであって、例えば特殊な果糖
転移酵素を蔗糖：に作用させることにより製造される．
ガラクトオリゴ糖は、乳糖にガラクトースが１〜４個結
合したもので、工業的にほ乳糖にβ−ガラクトシダーゼ
を作用させて得られる．又、大豆オリゴ糖は、大豆ホエ
ーかも抽出される．コンニャクオリゴ糖もコンニャクか
ら抽出される．これらの糖は、ビフィズス菌増殖作用、
ｌ１嗣蝕原性、腸内菌叢の改善、便秘の改善などの優れ
た作用を有し、しかも血糖に近い極めて上質な甘味を有
する．このような優れた性質は、蔗糖では全く得ること
ができない．本発明では、これらオリゴ糖を１種以上用
いる．
本発明におけるこれらオリゴ糖の使用量は、豆乳に対し
て１〜２Ｏｆｆｉ量％、好ましくは２．５〜１５重量％
、最も好ましくは５〜１２重量％である．
本発明の菓子の製造に当たっては、例えば以下の様にし
て行なうことができる．大豆を水洗し、水に浸し、摩砕
して「ご」とし、これを加熱して濾過して豆乳を得る．
得られた豆乳に、オリゴ糖を所定量加え、さらに凝固剤
例えばデルタグルコノラクトンを加え、加熱して又は加
熱することなく凝固させて製品とする．この際、豆乳に
ゼラチン、ベクチン、果糖、卵白などを加え、口当たり
や味を良くしても良い．又、色調や食味を改善するため
に、着色料、香味料を加えたり、或いは生又は缶詰加工
された果物例えばイチゴ、サクランボ、リンゴ、ミカン
、バナナ、ナシなどを加えても良い．
得られた菓子は、上品な甘味を呈し、風味が良く、その
上食すると便秘などの症状が消え、体調に良い結果を与
える．
［実施例］
実施例 １
大豆１２ｋｇを取り、夾雑物を除いた後、水洗して汚れ
を除いた．次に、これを水に浸して室温で約１２時間置
くと、大豆が水を吸収して約２６馳となった．
吸水した大豆に適度の水を．加えながら、摩砕機にかけ
て「ご」を作った．これに消泡剤（食品用シリコーン樹
脂消泡剤）約１ｋｇを加え、煮釜に送った．煮釜で約５
分かけて１００℃で約３分間保持し、次に濾過して、約
７０ｍの豆乳を得た．得られた豆乳に、グルコノデルタ
ラクトン０．２５ｆｆｉ量％、イソマルトオリゴ糖８重
量％、果糖５重量％、ゼラチンｌｍ量％、卵白１０重量
％（１１Ｉｆｆｉは全て豆乳に基づく〉を加え、さらに
生のミカンの房を若干量加え、ＩＯＯＣＣ容の容器に分
注し、約２時間放置した．
得られた菓子は、上品な甘味を呈し、風味が良く、その
上食すると便秘などの症状が消え、体調に良い結果を与
えた．
実施例 ２
実施例１において、イソマルトオリゴ糖の代わりに、フ
ラクトオリゴ糖を用いて同様に菓子を製造した．
実施例１と同様な菓子が得られた．DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a confectionery mainly composed of soybean milk curds. [Prior Art] Foods made from soybeans have high nutritional value and have been widely used since ancient times. For example, in Japan, tofu, soy milk, and natto are examples. Recently, in the United States as a foreign country, tofu has been eaten as a dessert rather than as a side dish due to the trend of natural foods. The present inventor has discovered that when tofu-like foods are made into sweets, oligosaccharides can be used instead of sucrose, which has many disadvantages, to impart sweetness, thereby eliminating the disadvantages of sucrose. [Summary of the Invention] The present invention relates to a confectionery mainly composed of soy milk curds containing oligosaccharides of lm or more. Examples of the oligosaccharides used in the present invention include isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides, soybean oligosaccharides, and konjac oligosaccharides. Isomalto-oligosaccharides are non-fermentable sugars whose main components are branched oligosaccharides such as isomaltose, panose, isomal; and totriose, and are produced from starch using enzymes.
Products include ``Isomalto 500'' and ``Douup Oligo'' (both manufactured by Showa Sangyo), ``KoSO'' (manufactured by Nippon Shihose Kogyo), and ``Biotose #50J (manufactured by Nihon Shokuhin Kogyo). .Ligosaccharide is a sucrose with 1 to 3 fructose molecules attached to the fructose residue of C. and C.
For example, it is produced by allowing a special fructose transferase to act on sucrose.
Galactooligosaccharides are lactose bound to 1 to 4 galactoses, and are obtained industrially by treating lactose with β-galactosidase. Soybean oligosaccharides can also be extracted from soybean whey. Konjac oligosaccharides are also extracted from konjac. These sugars have a bifidobacteria growth effect,
It has excellent effects such as cariogenicity, improving intestinal flora, and alleviating constipation, and has an extremely high-quality sweet taste that is close to that of blood sugar. Such excellent properties cannot be obtained at all with sucrose. In the present invention, one or more of these oligosaccharides are used. The amount of these oligosaccharides used in the present invention is 1 to 2% by weight, preferably 2.5 to 15% by weight based on soymilk.
, most preferably 5 to 12% by weight. The confectionery of the present invention can be produced, for example, as follows. Soybeans are washed with water, soaked in water, ground to make ``go'', which is then heated and filtered to obtain soy milk.
A predetermined amount of oligosaccharide is added to the obtained soymilk, and a coagulant such as delta gluconolactone is further added, and the product is coagulated with or without heating. At this time, gelatin, vectin, fructose, egg white, etc. may be added to soy milk to improve the texture and taste. In addition, to improve the color tone and taste, coloring agents and flavoring agents may be added, or fresh or canned fruits such as strawberries, cherries, apples, mandarin oranges, bananas, and pears may be added. The resulting confectionery has an elegant sweetness and good flavor, and when eaten, symptoms such as constipation disappear, giving good results to one's physical condition. [Examples] Example 1 12 kg of soybeans were taken, impurities were removed, and then washed with water to remove dirt. Next, the soybeans were soaked in water and left at room temperature for about 12 hours, and the soybeans absorbed the water and became about 26 cm tall. Add an appropriate amount of water to the absorbed soybeans. While adding it, I made "Go" by using a grinder. Approximately 1 kg of antifoaming agent (food grade silicone resin antifoaming agent) was added to this and sent to the boiling pot. Approximately 5 in boiling pot
The soy milk was maintained at 100°C for about 3 minutes, and then filtered to obtain about 70 m of soy milk. To the obtained soymilk, add 0.25% glucono delta lactone, 8% by weight of isomalto-oligosaccharide, 5% by weight of fructose, 1% by weight of gelatin, and 10% by weight of egg white (all 11 Iffi is based on soymilk), and further A small amount of mandarin orange bunches were added, dispensed into IOOCC containers, and left for about 2 hours.The resulting confectionery had an elegant sweetness and good flavor, and when eaten, symptoms such as constipation disappeared. Example 2 Confectionery was produced in the same manner as in Example 1 using fructooligosaccharide instead of isomalto-oligosaccharide.A confectionery similar to Example 1 was obtained.
Claims (1)
菓子。A confectionery mainly composed of soy milk curds containing one or more types of oligosaccharides.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1234677A JPH0398534A (en) | 1989-09-12 | 1989-09-12 | Cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1234677A JPH0398534A (en) | 1989-09-12 | 1989-09-12 | Cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0398534A true JPH0398534A (en) | 1991-04-24 |
Family
ID=16974731
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1234677A Pending JPH0398534A (en) | 1989-09-12 | 1989-09-12 | Cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0398534A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7274238B2 (en) | 2002-07-09 | 2007-09-25 | National Institute Of Advanced Industrial Science And Technology | Digital circuit having delay circuit for adjustment of clock signal timing |
-
1989
- 1989-09-12 JP JP1234677A patent/JPH0398534A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7274238B2 (en) | 2002-07-09 | 2007-09-25 | National Institute Of Advanced Industrial Science And Technology | Digital circuit having delay circuit for adjustment of clock signal timing |
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