JPS58129934A - Preparation of peanut jam - Google Patents

Abstract

PURPOSE:To prepare a peanut jam having a rich flavor and improved keeping quality, by dipping peanuts with the pellicle thereon in an aqueous sodium bicarbonate, boiling the peanuts in the dipping aqueous sodium bicarbonate, grinding the boiled peanuts to give a jam-like material, boiling and kneading the resultant material with a seasoning, and kneading the kneaded material with a pasty peanut. CONSTITUTION:Peanuts with a pellicle thereon are blanched for 1-2min, washed with cold water at ordinary temperature of below just after the blanching, and then dipped in an aqueous solution of sodium bicarbonate for 7-8hr. The dipped peanuts are then boiled in the dipping aqueous solution under ordinary pressure while increasing the boiling temperature stepwise, and the boiled peanuts are then crushed and ground to give a jamlike material. Refined white sugar and common salt in adequate amounts are added to the jamlike material, which is then kneaded under heating. Just after completing the kneading operation, pasty peanuts prepared by pulverizing parched peanuts, and grinding the parched peanuts is added and kneaded with the above-mentioned kneaded material. A suitable coloring (dark brown color) is obtained from the pellicle, and the aimed peanut jam having improved flavor and keeping quality is obtained by using only the peanuts.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing black-brown sweetfish paste from peanut seeds, which retains the original flavor of peanuts without impairing them.

Peanuts, red beans, green beans, cowpeas, peas, etc.
It is true that this peanut has not been used as a raw material for sweetfish because it has very little starch (11 substances), high fat, and high protein. @The unique flavor of Hana is preferred by Japanese people, and for this reason, there is a product called peanut sweetfish containing #r Hana, which is used, for example, as an filling for entertainment products, but this beach .

Tsuan is nothing more than a mixture of mori, white bean paste, adzuki bean paste, etc., with several crushed peanuts or dried peanut powder, and as a result, oil separation, oxidation, and deterioration occur over time in an extremely short period of time. Otherwise, it absorbs water and becomes soft, resulting in extremely poor shelf life, and it is almost impossible to use it as a confectionery for general distribution.

The present invention was made in view of the above, and as a result of research and examination of the composition of peanuts, the properties of textured proteins, the fatty acids they contain, the conditions for color development, etc., we found that the present invention is rich in flavor and has excellent preservability using only peanuts as a raw material. The present invention provides a novel method for producing peanut wheat gluten. That is, the first object of the present invention is to produce a pot having an appropriate skin color and viscosity using only peanuts.

The second objective is to provide peanut wheat gluten that has long shelf life without the addition of preservatives or preservatives and does not undergo deterioration.

Examples of the method for producing peanut sweetfish which achieves the above objects and achieves the above-mentioned invention will be described in detail below.

First, dried peanuts with astringent skin are blanched.

Blanching is generally a process of blanching and whitening, and nowadays it is mainly done as a pre-treatment for vegetables.
It means "boiling" or "blanching". During this blanching, a small amount of vinegar, organic acids such as #acid, lactic acid, or chlorine agent is added to the boiling water. It is desirable to carry out this blanching for 1 to 2 minutes, because if this blanching is carried out for more than a few minutes, for example for more than 5 minutes, the surface protein structure of peanuts will be rapidly denatured by heat. This solidifies and prevents subsequent absorption and swelling.

After blanching for 1 to 2 minutes, the peanuts were washed with cold water at room temperature or below, and placed in a sodium bicarbonate aqueous solution after death.
Soak for 7 to 8 hours so that the temperature of the liquid does not exceed 25C. The nine peanuts immersed in this sodium bicarbonate aqueous solution have a weight ratio of approximately 1.9% by weight due to the absorption of the sodium bicarbonate.
It reaches 8 to 2.2 times. At this time, the - of the pickling liquid is 7.6
The temperature has dropped to ~8.0, but when boiling is done using the soaking liquid as it is, at first it is very low heat, and the temperature of the liquid is as low as 40 to 50C. Close the lid and simmer for about 30 minutes. If you boil it all at once over high heat from the beginning, the proteins will thermally coagulate and the fatty acids in the peanuts will be pushed out into the water without being saponified, and the - of the aqueous solution will be 7.
．． It suddenly drops from 6 to 8.0 to 5.8 to 6.2, and even if the peanuts are continued to be boiled from then on, not only can the peanuts not be softened, but the flavor will be impaired.

Next, gradually increase the heat and keep the temperature at 60-70℃ for about 30 minutes with the lid closed.
Steam for about a minute, then remove the lid and boil at around 90C to allow sufficient convection movement of peanuts and microwater to ripen, maintaining a sufficient amount of microwater between the kernels and a pH of 7.2 to 7.4. I'll make it like that. A total of 2 hours is sufficient for boiling, then remove from the heat, close the lid again, and leave for 20 to 30 minutes.

The astringent skin and slight water of nine peanuts boiled in this way are blackish-brown.
The beans are soft enough to be crushed and retain the flavor of peanuts, so the beans and the broth are separated in a wire mesh tube, and the broth is further mixed with fine cotton cloth, canvas, etc. It is used in place of water in seasoning in the subsequent process. Boiled ripe peanuts that have been separated and drained are immediately boiled in hot water.
Crush. Next, the crushed peanuts are formed into a filling using a silent force, a food cutter, a roller with a grooved blade, or the like. The moisture content of the red bean paste at this time is about 98 to 99 yen, and the voice at this time is 6.8 to 7.0.

In order to obtain a high-concentration, low-sweetness, yet elegant sweetness, the seasoning is carried out using malt, reduced seeds, and reduced starch hydrolysis. Add ingredients such as beet granier tang, shangbaitang, daishio, etc. to the peanut broth obtained in the previous process, and avoid using zodou tang and general starch syrup, which have relatively low bacterial resistance, or use them within 5 days. Knead while heating in a sweetfish mixing machine, and the refractive sugar content is 62 Bx ~ 63
Immediately before finishing the mixing process, the following additives prepared in advance are mixed in to form a product. This additive is obtained by roasting dried peanuts, then crushing the roasted peanuts using a pulverizer, and then grinding them into strips. A range of 10 to 15% is desirable, because if the amount of this additive is less than about 10%, the flavor of peanuts will be slightly lacking, and if it is more than 15%, the flavor will remain almost constant. The color tone of the bean paste obtained by heating is dark brown, and the flavored sweetfish with peanut flavor is not completed.
It was something I could endure for more than a few months.

Father, depending on your preference, De2me, Japanese sake, light soy sauce, egg yolk, f
By adding small amounts of mustard oil, lard, roasted beans, walnuts, etc. and coloring with caramel, you can make Chinese-style stuffed peanuts.

After washing the dried peanuts with astringent skin in Example 1 and 4,
It was poured into ~2.5 J of boiling water and soaked for 1 to 2 minutes. Immediately after blanching, peanuts washed with cold water (cold water below room temperature) are placed in a 2.5 J heavy sodium aqueous solution containing 24 weight of sodium bicarbonate, and placed in a cool, dark place so that the temperature of this aqueous solution does not rise above 25°C. The sample was left immersed for 7 to 8 hours while adjusting the temperature. Next, this is steamed for about 30 minutes at a low temperature where the temperature of the aqueous solution is maintained at about 40°C to 50°C, and then the heat is increased to bring the temperature of the solution to 60°C.
Steam for about 30 minutes at medium temperature between ℃ and 70℃.

Then, it was boiled for about 1 hour at a high temperature of 90°C. After boiling, close the lid and let it simmer for 20 to 30 minutes.
Roughly crush it with a y-no-jer, and then cut it out with a food cutter to form a mass. Next, appropriate amounts of Kamishira Akebono and salt are added to this sweetfish-like proboscis and kneaded under heating. To end this confusion, stop the heating and add the paste-like bean paste prepared in advance to the Joki paste.
By adding 1591 and mixing, the desired peanut ground beef hot pot was obtained. Paste peanuts are made by grinding roasted peanuts using a grinder, and then grinding them into a paste. The peanut beef hot pot thus obtained has an appropriate coloration (blackish brown) due to the astringent skin possessed by peanuts, and a viscous sweetfish is obtained through the crushing and *C crushing steps. By adding , it is possible to obtain a sufficient flavor of peanuts and to provide a boat with excellent preservability without any additives.

As mentioned above, the present invention allows peanuts with astringent skin to be eaten for 1 to 2 minutes!
Immediately after launching, it is washed with cold water below room temperature, then immersed in an aqueous sodium bicarbonate solution for 7 to 8 hours, and then boiled in the above immersion liquid under normal pressure while gradually increasing the temperature. Boil it, then crush the boiled dead flowers, then grind it into a mass, and then add seasonings to the potted autumn vegetables and make a dotted line.
Furthermore, just before completing this dotted line, roasted peanuts are crushed and crushed into 9 pieces into the boiled product. The nine-leaf beef hot pot obtained by this method is a synergy of the blanching action for 1 to 2 minutes, the impregnating action of an aqueous sodium carbonate solution, the boiling action of increasing the heating temperature in stages, and the crushing and grinding action of the boiled peanuts. By this action, sweetfish having appropriate viscosity and blackish brown color, as well as having a sufficient flavor unique to peanuts, can be produced.Furthermore, the storage stability of the thus obtained ft, #kagyu hotpot was tested and the results were as follows.

That is, although it was left for 3 months at a temperature of 36°C ± 0°5°C and a humidity of 80°C, no rot or deterioration was observed.

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Claims (1)

[Claims] Immediately after soaking peanuts with astringent skin for 1 to 2 minutes,
Washing with cold water below room temperature, then immersing it in an aqueous sodium bicarbonate solution for 7 to 8 hours, and then boiling it using the above soaking liquid while gradually increasing the boiling temperature under normal pressure, After that, the boiled and ripened nine peanuts are crushed, then ground to make a whole, and then seasonings are added to the whole and boiled, and then just before completing this dotted line, the said A method for producing peanut paste characterized by adding and mixing peanut strips into a boiled product by crushing and grinding roasted peanuts.