JPH0284137A - Production of bean cake - Google Patents

Abstract

PURPOSE:To obtain a bean cake rich in fragrance and flavor, having high palatability by sticking a sugar solution to the surface of beans, coating the beans with sprinkling powder, drying, roasting the beans with a vegetable oil and seasoning. CONSTITUTION:A sugar solution is stuck to the surface of beans such as peanuts or almonds and the beans are coated with sprinkling powder. A sugar solution consisting of 30-90 saccharide, 0-5% processed starch and 30-60% water, preferably 40-60% saccharide, 0-2% processed starch and 50-60% water is used as the sugar solution. Blended powder comprising 10-40% starch, 5-10% processed starch, 40-75% saccharide and 0-15% salt is preferable as the sprinkling powder. Then process of drying the beans (properly at 140-160 deg.C for 10-50 minutes) is repeated 2-10 times, the beans are fried or roasted (140-180 deg.C) by using a vegetable oil such as peanut oil and sprinkled with seasoning such as spice to give a bean cake.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing bean confectionery, and more specifically to a bean confectionery that can provide a novel bean confectionery that is rich in variation in both aroma and taste and is highly palatable. Relating to a manufacturing method.

[Conventional technology]

Conventionally known methods for producing bean confectionery include, for example, a method in which beans are fried in oil to give them a salty taste, or a method in which beans are coated with sugar and then fried in oil. but,
Bean sweets made by such conventional methods have only a simple taste and lack palatability.

[Problem to be solved by the invention]

In view of the above-mentioned problems, the present invention aims to provide a method for producing bean confectionery for obtaining highly palatable bean confectionery that is rich in variation in aroma and taste.

[Means to solve the problem]

In order to achieve the above-mentioned object, the method for manufacturing bean confectionery according to the present invention involves attaching a sugar solution made by dispersing sugars in water to the surface of beans as raw materials, and then adding starch, processed starch, sugars, etc. The beans are coated with naru maki powder, dried, then roasted or fried in vegetable oil, flavored with spices and other seasonings, or sugars and modified starches are dispersed in water on the surface of the beans. After attaching the sugar solution, starch, modified starch, #! The bean confectionery is produced by coating the bean confectionery with a coating of flour made from various ingredients, drying it, roasting or frying it in vegetable oil, and flavoring it with spices and other seasonings.

In the above manufacturing method, the surface of the bean confectionery is coated with a sugar solution, coated with flour, and dried by repeating the steps 2 to 10 times and then roasted or fried. You can apply the batter to the desired thickness.

In addition, the sugar solution contains 30 to 90% saccharides and 0 modified starch.
~5%, water 30-60%, and as a flour, starch 10-40%, modified starch 5-10%, sugar 40%
It is preferable to use a sugar solution containing 4 to 75% of saccharide and 0 to 15% of common salt.
It is more preferable to use a mixture of 0 to 60% starch, O to 2% starch, and 50 to 60% water.

To explain the present invention in more detail, examples of the raw legumes used in the present invention include peanuts, cashew nuts, almonds, hazelnuts, Brazil nuts, pecans, macadamia nuts, pistachios, chestnuts, walnuts, soybeans, green peas, broad beans, etc. There is. And in the present invention,
For example, IJ of sugar, glucose, maltose, lactose, fructose, honey, starch syrup, etc. l'Q or a mixture thereof alone, or the above Ili and processed starch such as pregelatinized potato starch, pregelatinized corn starch, pregelatinized waxy starch, pregelatinized potato starch, pregelatinized white starch, etc. in water. A sugar solution is obtained by dispersing the beans into a sugar solution, and the beans as the raw material are added to this to make the sugar solution adhere to the surface of the beans.

By heating the starch to gelatinize it, the modified starch in the sugar solution has a low viscosity in an aqueous solution and can be efficiently handled as being soluble in water at room temperature (approximately 20° C.).

Further, the present invention will be explained below using peanuts as an example.

That is, the basic blending ratio of the sugar solution is tJ! 130
-90%, modified starch O -5%, water 30-60%, more preferably 11! ! 40-60%, modified starch 0-2%, and water 50-60%. For example, Il! When the amount of starch is less than 30% and the amount of modified starch is 0%, the viscosity of the sugar solution becomes low and the binding property to peanuts becomes poor, and as the amount of sugar added increases, the binding property increases. Furthermore, when the amount of processed starch is more than 5%, the viscosity of the sugar solution becomes high, and the binding property to peanuts increases more than necessary, resulting in the formation of an excessive batter during battering as described below.

Next, the peanuts with the sugar solution attached to the surface as described above are processed into starches such as wheat starch (hereinafter simply referred to as wheat flour), corn starch, potato starch, cane starch, arrowroot starch, rice starch, and tapioca starch. starch, and sugar, glucose,
tJ of maltose, lactose, fructose, etc.! Coat with flour made from l. The blending ratio of each component of this maki flour is 10-40% starch, 5-10% modified starch, and 60-75% Il.
%, and the salt content is preferably in the range of 0 to 15%. By setting the ratio of sugars and starches in the dusting powder to the above range, it becomes possible to form a good film on the surface of peanuts at the stage of frying them in oil, which will be described later. That is, for example, if the starch content is more than 40%, the batter will look like fried chicken, and the batter will tend to expand when fried in oil. Also, if the ratio of processed starch is low, the binding properties of the batter will be poor, while if the ratio of sugars is high, the sugars will easily flow out during frying, resulting in poor yield.

Next, the peanuts coated as described above are dried in a dryer. The drying conditions at this time are 140-160"
A suitable time is 10 to 50 minutes at a temperature of C.

The above-mentioned process of attaching the sugar solution to peanuts, coating them, and drying them is repeated 2 to 10 times to coat the surface of the peanuts to a desired thickness. The peanuts coated in this way are coated with vegetable oil such as walnut oil, soybean oil, safflower oil, sunflower oil, sesame oil, rapeseed oil, olive oil, peanut oil, coconut oil, palm oil, cacao oil, etc. 1
Fry or roast until brown and cook at a temperature of 80'C. Finally, the fried or roasted peanuts are lightly drained of oil and then sprinkled with various seasonings and other seasonings to create a bean confectionery with a wide variety of aromas and flavors. get. Examples of the seasonings include anise, onion, curry-garlic, perilla, cinnamon, herbs, mustard, mint, yuzu, wasabi, etc., as well as pizza, bar, consommé, etc. with various seasonings, extracts, and flavors added. By sprinkling this on fried or roasted beans, bean sweets with the desired flavor can be obtained.

Example C] After peeling off the thin skin of 50 g of groundnuts and attaching liquid #M containing 20 g of sugar, 28 g of honey, 2 g of pregelatinized potato starch, and 50 g of water, flour 2. 5g of cornstarch, 2.5g of cornstarch, 35g of granulated sugar, 5g of pregelatinized potato starch, and 5g of salt.

After repeating the above process twice, heat the mixture to 150°C with peanut oil.
Fry for 1 to 2 minutes until brown.

This was sprinkled with seasoning containing 1.5 g of grape #M and 0.6 g of common salt to obtain bean confectionery.

The peanut bean confectionery obtained as described above had a plain sweet taste.

1. Peel off the thin skin of 50g of peanuts, add 30g of sugar and
! After attaching a sugar solution containing 12 g of honey and 58 g of water, coat it with dusting powder containing 5 g of wheat flour, 5 g of corn starch, 35 g of granulated sugar, and 5 g of pregelatinized potato starch. The groundnuts are dried in an oven at I 50 'C for 10 minutes.

After repeating the above process twice, heat the mixture to 160°C with peanut oil.
The bean confectionery was fried for 3 to 4 minutes until it turned brown, and then sprinkled with seasoning spices blended as shown in Table 1 below to obtain a mustard-flavored bean confectionery.

(Sensory evaluation results) After peeling off the thin skin of 50 g of Kamikan Kanto peanuts and adhering to it a sugar solution containing 20 g of Sand Zhuo Tang, 30 g of honey, and 50 g of water, 5 g of wheat flour, 5 g of corn starch, and granulated TJ were added.
! Coat with dusting powder mixed with 35 g of i and 5 g of pregelatinized potato starch, and heat this in a dryer at 145°C.
Dry for 120 minutes.

After repeating the above process twice, heat it to 150"C with peanut oil.
Fry for 2 minutes until brown.

Earthen test I Peel off the thin skin of 50 g of peanuts, apply a sugar solution containing 50 g of sugar, 20 g of honey, and 30 g of water to the peel, and then dry it in a dryer at 145° C. Cl2O for minutes.

After repeating the above process twice, heat it to 150"C with peanut oil.
Fry for 1 to 2 minutes until brown.

The results of a sensory test on palatability conducted by 10 panelists on the bean confections obtained in Example 1 and Example 2 using the bean confections of Comparative Example 1 and Comparative Example 2 prepared according to the above formulation as control products are shown below. Shown in 2.

Table 2 A sugar solution containing 20 g of sugar, 28 g of honey, 2 g of pregelatinized potato starch, and 50 g of water was attached to 50 g of almonds, and to this was added 2.5 g of flour and 2 g of corn starch.
．． After coating with dusting powder containing 5 g of granulated sugar, 35 g of pregelatinized potato starch, and 5 g of salt, it is dried in a dryer at 145°C for 20 minutes.

After repeating the above process twice, heat the mixture to 150°C with peanut oil.
Fry for 1 to 2 minutes until brown.

This was sprinkled with seasoning containing 1.5 g of glucose and 0.6 g of salt to obtain bean confectionery.

The almonds thus obtained had a plain taste.

Tips ↓ After attaching a sugar solution containing 20g of sugar, 28g of honey, 2g of pregelatinized potato starch, and 50g of water to 50g of almonds, add 5g of flour, 5g of cornstarch, and Granier-tJ! Coat with a mixture of 40g of pregelatinized potato starch and 5g of pregelatinized potato starch, and place this in a dryer for 1 hour.
Dry at 45°C for 20 minutes.

After repeating the above process twice, heat the mixture to 150°C with peanut oil.
Fry for 1 to 2 minutes until brown.

This was sprinkled with seasoning spices blended as shown in Table 3 below to obtain bean confectionery.

Table 3 (Sensory evaluation results) 50g of ground almonds and sand! 20g, honey 30g, water 5
After attaching sugar solution mixed at a ratio of 0g, add 5g of flour
, coated with dusting powder prepared in a ratio of 5 g of corn starch, 35 g of granulated sugar, and 5 g of pregelatinized potato starch, and dried in a dryer at 145° C. Cl2O for minutes.

After repeating the above process twice, heat the mixture to 150°C with peanut oil.
Fry for 2 minutes until brown.

↓ 50g almonds, 50g sugar, 20g honey, 30g water
After adhering the sugar solution blended at the ratio of , it is dried in a dryer at 145°C Cl2O for minutes.

After repeating the above process twice, heat the mixture to 150°C with peanut oil.
Fry for 1 to 2 minutes until brown.

Table 4 shows the results of a sensory test on palatability conducted by 10 panelists on the bean sweets obtained in Example 3 and Example 4 using peanuts of Comparative Example 3 and Comparative Example 4 prepared according to the above formulation as control products. Shown below.

Table 4 [Effects of the invention] As described above, according to the method for manufacturing bean sweets according to the present invention,
After attaching the sugar solution to the surface, starch, modified starch, IN I
It is coated with NW flour, roasted or fried in vegetable oil, and then flavored with spices and other seasonings, so it is basically sweetened by sugars, starches, etc., and then flavored by seasoning. Uruchino offers highly palatable bean sweets with a variety of aromas and tastes.

Patent applicant Kaneriki Sansuba Isu Co., Ltd. (1 other person)

Claims (1)

[Scope of Claims] 1) A sugar solution made by dispersing sugars in water is attached to the surface of beans as a raw material, and then coated with a dusting powder made of starch, processed starch, sugars, etc. A method for producing bean confectionery, which comprises drying, roasting or frying in vegetable oil, and flavoring the bean confectionery with spices and other seasonings. 2) A sugar solution made by dispersing sugars and processed starches in water is applied to the surface of beans as raw materials, and then coated with a dusting powder made of starch, processed starches, sugars, etc., and dried. A method for producing bean confectionery, which is then roasted or fried in vegetable oil and flavored with spices and other seasonings. 3) The process of attaching a sugar solution to the surface of beans as a raw material, coating them with dusting powder, and drying them is repeated 2 to 10 times, and then roasted or fried. A method for producing a bean confectionery according to item 1 or 2. 4) As a sugar solution, 30-90% sugar, 0-5% modified starch
, water is blended at a ratio of 30-60%, and the flour is blended at a ratio of 10-40% starch, 5-10% modified starch, 40-75% sugar, and 0-15% salt. A method for producing a bean confectionery according to claim 2 or 3, which uses the method. 5) As a sugar solution, 40-60% sugar, 0-2% modified starch
5. The method for producing bean confectionery according to claim 4, which uses a bean confectionery containing 50 to 60% of water.