JPH0358751A - Candy - Google Patents
CandyInfo
- Publication number
- JPH0358751A JPH0358751A JP1196176A JP19617689A JPH0358751A JP H0358751 A JPH0358751 A JP H0358751A JP 1196176 A JP1196176 A JP 1196176A JP 19617689 A JP19617689 A JP 19617689A JP H0358751 A JPH0358751 A JP H0358751A
- Authority
- JP
- Japan
- Prior art keywords
- candy
- vinegar
- soybeans
- soybean
- black vinegar
- 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.)
- Granted
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 25
- 235000021419 vinegar Nutrition 0.000 claims abstract description 23
- 239000000052 vinegar Substances 0.000 claims abstract description 23
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 241000020719 Satsuma Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
この発明は、米や薩摩芋等の澱粉質材料を麦芽で糖化さ
せて製造される飴に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to candy produced by saccharifying starchy materials such as rice and sweet potatoes with malt.
この発明は、甘味菓子としての飴に新規な戒分を加え、
優れた健康食品としての性格を与えることを目的として
いる。This invention adds a new precept to candy as a sweet confectionery,
The purpose is to give it the characteristics of an excellent health food.
このような目的を達威するため、この発明は、黒酢また
は／および米酢中に適宜時間浸漬した大豆を加熱処理し
た後に粉砕し、この粉砕した大豆の適量を飴製造工程中
の任意時点において混入してなるなるものである。In order to achieve these objectives, the present invention involves heating soybeans soaked in black vinegar or/and rice vinegar for an appropriate period of time, pulverizing them after heat treatment, and adding an appropriate amount of the pulverized soybeans at any point during the candy manufacturing process. It is made by mixing in.
飴の生地は、水飴と砂糖等を天然麦芽製法により製造す
る通常のものや、その他の公知のものでもよいが、水飴
と黒砂糖と黒酢とを含ませたものでもよい。The dough for the candy may be a regular one made from starch syrup, sugar, etc. using a natural malt manufacturing method, or other known dough, or it may be one containing starch syrup, brown sugar, and black vinegar.
水飴と黒砂糖と黒酢とを含ませた飴の生地に前記粉砕し
た大豆を混合した後、適宜大きさに切断して飴とするこ
ともできる。It is also possible to mix the crushed soybeans into a candy dough containing starch syrup, brown sugar, and black vinegar, and then cut the mixture into appropriate sizes to make candy.
上記成分を含有する本発明の飴は、極めて優れた健康食
品としての性格を有している。The candy of the present invention containing the above components has extremely excellent properties as a health food.
すなわち、米酢（黒酢）はアミノ酸２０種、有機ＭｌＢ
種等を含有するアルカリ食品であって、肩こり、高血圧
、動脈硬化、便秘などの改善、疲労回復に大きな効力を
有するので、通常１日当たり約１５ｍｌの飲用が良いと
されている。大豆も蛋白質を多量に含むアξノ酸組或に
富んだアルカリ食品であり、また黒砂糖はビタくンＢ，
Ｂ２を含むアルカリ食品である。以上のように前
記各食品はそれぞれに上述した通りの優れたアルカリ食
品であるから、これらを混入したこの発明の飴は栄養価
が高く滋養がつくだけでなく、肩こり、高血圧、動脈硬
化、便秘などの改善、疲労回復に大きな効果を有する。In other words, rice vinegar (black vinegar) contains 20 types of amino acids and organic MIB.
It is an alkaline food containing seeds, etc., and is highly effective in improving stiff shoulders, high blood pressure, arteriosclerosis, constipation, etc., and recovering from fatigue, so it is generally recommended to drink about 15 ml per day. Soybeans are also an alkaline food rich in amino acid groups that contain a large amount of protein, and brown sugar is also rich in vitamin B,
It is an alkaline food containing B2. As mentioned above, each of the above-mentioned foods is an excellent alkaline food as described above, so the candy of this invention mixed with these foods is not only highly nutritious and nourishing, but also prevents stiff shoulders, high blood pressure, arteriosclerosis, and constipation. It has a great effect on improving fatigue and recovering from fatigue.
また、黒酢や米酢中に大豆を適宜時間浸漬し、この大豆
を加熱処理することにより、黒酢や米酢特有の刺激臭を
なくし、黒酢や米酢の有益戒分を多量に大豆中に含有で
きるため、飴の美味しさを損なわずに前述の如く栄養価
の高い飴を提供できる。In addition, by soaking soybeans in black vinegar or rice vinegar for an appropriate amount of time and then heat-treating the soybeans, we can eliminate the pungent odor peculiar to black vinegar or rice vinegar, and release a large amount of the beneficial properties of black vinegar or rice vinegar into the soybeans. Since it can be contained in the candy, it is possible to provide a candy with high nutritional value as described above without impairing the taste of the candy.
さらに、水飴と黒砂糖と黒酢とを含ませた飴の生地に前
記粉砕した大豆を混合した後、適宜大きさに切断すれば
、黒砂糖の持つ独特の風味と黒酢が有する酸味が加わる
ため、極めて美味なものとなる利点もある。Furthermore, if the crushed soybeans are mixed into a candy dough containing starch syrup, brown sugar, and black vinegar and then cut into appropriate sizes, the unique flavor of brown sugar and the sourness of black vinegar will be added. Therefore, it has the advantage of being extremely delicious.
以下、この発明の一実施例について説明する。An embodiment of the present invention will be described below.
国産の大豆を黒酢中に所定時間浸ず。倍の大きさ位に膨
らんだ上記大豆を、オーブンなどの加熱容器に入れ例え
ば１８０ °Ｃ〜２００ ８Ｃの温度で所要時間ま
で加熱する。そして、前記大豆を冷ましてから、所望大
きさに粉砕する。Domestic soybeans are soaked in black vinegar for a specified period of time. The soybeans, which have swollen to about twice their size, are placed in a heating container such as an oven and heated, for example, at a temperature of 180° C. to 200° C. for a required period of time. Then, the soybeans are cooled and then ground to a desired size.
一方、薩摩芋や米などの澱籾をのり状に煮て、こののり
状のものに麦芽を混ぜて醗酵させ、澱粉を糖化させ、水
飴を製造する。この水飴に、適宜割合のグラニュー糖と
黒酢を加えて１００ ゜Ｃ以上の高温まで練り上げ、
冷却板に流す。１１０ ゜Ｃ位で適量の黒酢を噴霧し
ながら加える。On the other hand, the starch of satsuma sweet potatoes, rice, etc. is boiled into a paste, and this paste is mixed with malt and fermented to saccharify the starch and produce starch syrup. Add appropriate proportions of granulated sugar and black vinegar to this starch syrup and knead it to a high temperature of over 100°C.
Pour onto a cooling plate. At about 110°C, add an appropriate amount of black vinegar while spraying.
前記粉砕した大豆の適量を、前記飴の生地に１００ ゜
Ｃ以下で混合して、切断機にて球状等の所定形状に切断
することにより飴を得る。An appropriate amount of the crushed soybeans is mixed with the candy dough at a temperature below 100°C, and the mixture is cut into a predetermined shape such as a sphere using a cutting machine to obtain candy.
なお、上記温度の数値はこれに限定されるものではなく
任意である。In addition, the numerical value of the said temperature is not limited to this and is arbitrary.
Claims (2)
豆を加熱処理した後に粉砕し、この粉砕した大豆の適量
を飴製造工程中の任意時点において混入してなる飴。(1) A candy made by soaking soybeans in black vinegar or/and rice vinegar for an appropriate period of time, heat treating them, and then pulverizing them, and mixing an appropriate amount of the pulverized soybeans at any point in the candy manufacturing process.
粉砕した大豆を混合した後、適宜大きさに切断してなる
請求項第（１）項記載の飴。(2) The candy according to item (1), wherein the crushed soybeans are mixed into a candy dough containing starch syrup, brown sugar, and black vinegar, and then cut into appropriate sizes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1196176A JPH0358751A (en) | 1989-07-27 | 1989-07-27 | Candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1196176A JPH0358751A (en) | 1989-07-27 | 1989-07-27 | Candy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0358751A true JPH0358751A (en) | 1991-03-13 |
| JPH0520054B2 JPH0520054B2 (en) | 1993-03-18 |
Family
ID=16353467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1196176A Granted JPH0358751A (en) | 1989-07-27 | 1989-07-27 | Candy |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0358751A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010075076A (en) * | 2008-09-25 | 2010-04-08 | Chomei Herushinsu Jozo:Kk | Confectionary containing black vinegar and method for preparing confectionary containing black vinegar |
| US8563030B1 (en) | 2011-08-22 | 2013-10-22 | Mallory Kievman | Singultus-stopping article and composition |
-
1989
- 1989-07-27 JP JP1196176A patent/JPH0358751A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010075076A (en) * | 2008-09-25 | 2010-04-08 | Chomei Herushinsu Jozo:Kk | Confectionary containing black vinegar and method for preparing confectionary containing black vinegar |
| US8563030B1 (en) | 2011-08-22 | 2013-10-22 | Mallory Kievman | Singultus-stopping article and composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0520054B2 (en) | 1993-03-18 |
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