JP2926341B2 - Method for producing rice cakes and quality improver - Google Patents

Description

The present invention relates to a method for producing rice cakes and a quality improving agent.

(Conventional technology) Mochi is a food that has been popular since ancient times,
There are many types such as Kashiwa Mochi, various dumplings, Daifuku Mochi, and fertilizer.

In the past, these rice cakes had slightly different characteristics depending on the region, but were made at ordinary households during various events. Instead, many types are always displayed at stores.

As described above, various kinds of rice cakes have become widespread and spread over time and regions, and as a result, various problems have arisen.

Among these issues, the recent changes in taste and the need for various storage forms such as refrigerated or frozen storage, etc., prevent aging, prevent stickiness, prevent excessive adhesion to teeth and manufacturing equipment, and further preserve. It has been an issue to prevent coloring inside.

As a method proposed to solve those problems, a method of adding wheat gluten or the like as disclosed in JP-A-51-123867, and a method disclosed in JP-A-54-4935 are disclosed.
No. 4, JP-A-62-79746 and JP-A-54-92641.
JP-A-55-135561, JP-A-60-118155, JP-A-60-118155, and JP-A-55-135561.
A method for adding an edible oil or an edible oil to which an edible emulsifier is added, as disclosed in JP-A-62-253352, an agar and / or carrageenan as disclosed in JP-A-62-110955, There was a method of adding a derived oligosaccharide.

(Problems to be Solved by the Invention) However, conventional methods have problems that cannot be solved or have insufficient improvement effects, so that rice cakes of satisfactory quality and sufficient quality during storage are obtained. Mochi was not obtained.

For example, the method of adding wheat gluten, etc., as introduced in, and the method of adding pregelatinized starch, etc., as introduced in, are insufficient in the anti-aging effect of the resulting rice cakes. It is difficult for continuous operation of the equipment due to excessive adhesion to teeth and manufacturing equipment, lowering the production yield, taking time and effort to clean the equipment, and furthermore, teething tends to be avoided by modern people. Issues such as remained.

In addition, the method of adding amylase or the like, which is introduced in, is that there is stickiness, excessive adhesion to teeth and manufacturing equipment, especially that the enzyme activity decreases in winter,
Problems remain, such as the need to strictly control the temperature in the manufacturing process.

On the other hand, the method of adding an edible oil or an edible oil to which an edible emulsifier is added, as described in, or the method of adding an oligosaccharide derived from agar or carrageenan, as introduced in, is a completed product. Had an insufficient anti-aging effect and tended to become hard during storage.

Therefore, for the product during and after manufacture, it is possible to prevent stickiness, excessive adhesion to teeth and manufacturing equipment, and also possible manufacturing methods and quality such as prevention of aging and discoloration during storage including refrigerated or frozen storage. There has been a strong demand for the development of improvers.

(Means for Solving the Problems) In order to solve the various problems as described above, the present inventors have conducted intensive studies and as a result, when producing rice cakes, one or more of sugar and / or sugar alcohol or By adding a quality improving agent comprising a mixture of two or more and one or two or more food surfactants, it was found that a surprisingly remarkable synergistic effect was obtained, and most of the conventional problems were solved. The solution was successfully completed, and the present invention was completed.

That is, in the present invention, when producing rice cakes, a quality improving agent comprising a mixture of one or more sugars and / or sugar alcohols and one or more food surfactants is added. It is a method for improving the quality of rice cakes characterized by the following.

The present invention is also a rice cake quality improver comprising a mixture of one or more sugars and / or sugar alcohols and one or more food surfactants.

 The details of the present invention will be described above.

Rice cakes are mainly made from glutinous rice,
Glutinous rice and / or glutinous rice, which is a crushed product of glutinous rice and / or glutinous rice, such as Daifuku rice cake, which mainly uses glutinous rice as a raw material, and Kashiwa rice cake, red plum rice cake, various dumplings, fertilizer, etc. Although there is one that mainly uses shiratama flour as a raw material, the present invention can be applied to any rice cakes, and can be applied to not only ordinary storage but also refrigerated or frozen storage. Can be.

In practicing the present invention, sugars and / or sugar alcohols that can be used include xylose, glucose,
Fructose, isomerized sugar, invert sugar, sucrose, maltose, lactose, isomaltose, isomaltulose, xylooligosaccharide,
Isomaltooligosaccharide, maltooligosaccharide including starch saccharide, fructooligosaccharide, galactooligosaccharide, xylitol, mannitol, sorbitol, maltitol, reduced starch saccharide, palatinit, lactitol, isomaltitol, reduced isomaltooligosaccharide, or one or two of them. There are more than seeds.

Among these, the meaning of preventing the rice cake from aging during storage and the meaning of preventing coloring are preferably lactitol, maltitol, reduced starch saccharified product, reduced isomaltoligosaccharide, maltose, a group consisting of maltooligosaccharides. One or two or more selected from

Among these, more preferred are maltitol and maltooligosaccharides. Among them, those containing at least 40% by weight of maltotriose (% indicates% by weight unless otherwise specified) or at least 40% of maltotetraose It is preferable from the viewpoints of preventing aging and preventing excessive adhesion to teeth and manufacturing equipment.

In practicing the present invention, preferred surfactants for food include polyglycerin fatty acid ester, sovietane fatty acid ester, sucrose fatty acid ester, lecithin and the like, and among them, the sugar and / or sugar From the standpoint of significantly preventing aging and stickiness due to the synergistic effect with alcohol, those having a relatively high HLB are preferred. Further, those having the highest synergistic effect with sugars and / or sugar alcohols are polyglycerol fatty acid esters. Examples of sugars and / or sugar alcohols at this time include maltooligosaccharides.

The content of the sugar and / or sugar alcohol in the quality improving agent of the present invention is preferably 65% to 99.9%, and if less than 65%, the balance with the food surfactant is not obtained, Unfavorable taste and unfavorable quality improvement effects such as anti-aging are not sufficiently obtained. If used in excess of 99.9%, excessive adhesion to manufacturing equipment and teeth is unavoidable. In addition, even if the content is further increased, the effect of preventing aging and the like is not enhanced, and there is no meaning to increase the content, which is not preferable from the economical viewpoint.

In addition, the surfactant for food is included in the quality improving agent of the present invention.
The content is preferably 0.1% to 35%. However, if the content is less than 0.1%, the effect expected from the practice of the present invention is not sufficiently exhibited. Is not increased in proportion to the added amount, and may give an unfavorable taste. Therefore, excessive content should be avoided.

Surprisingly, the quality improving agent of the present invention constituted in the above range is significantly and synergistically more than when either sugar and / or sugar alcohol or a surfactant for food is used. The effect of preventing aging and the effect of preventing excessive adhesion to teeth and manufacturing equipment can be exhibited.

When the quality improving agent of the present invention is added during the rice cake manufacturing process, the amount used is 10% to 30% based on the weight of the raw material powder or rice.
0% is preferable, but if it is less than 10%, the effect expected with the practice of the present invention is not sufficiently exhibited, and if it exceeds 300%, the effect of the present invention is reduced in the amount added. Since it does not increase in proportion, there is no point in increasing the amount of addition.
If the amount of addition is large, it may be unpleasant in taste due to the surfactant for food, which is not preferable.

The form of the quality improving agent of the present invention can be in various forms such as powder, granules, solid colloid, slurry, liquid, etc., but it is easy to mix with other components, It is most preferable that the powder is used in terms of operability such as easy storage and easy control of water content for producing rice cakes.

Although there is no particular limitation on the method for producing the quality improving agent of the present invention, generally, the surfactant for food that can be used in the present invention is often in the form of a viscous paste, slurry, wax, or flake, It is not easy to mix with a powder or aqueous solution of sugar and / or sugar alcohol which is one of the components.

However, the quality improving agent of the present invention needs to be mixed as uniformly as possible in order to exert its effect sufficiently.

Therefore, when the quality improving agent of the present invention is prepared, a device is required. For example, the sugar and / or sugar alcohol component is preliminarily heated, and the sugar and / or sugar alcohol component is preliminarily heated therein. It can be produced by a method such as stirring and mixing a fine powdered surfactant for food.

When the method for producing rice cakes using the quality improving agent of the present invention is appropriate to use the quality improving agent of the present invention instead of the sugar contained in the conventional formula, the conventional method for producing rice cakes No special changes or considerations are required.

(Examples) The content of the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

In the above examples, all percentages are by weight unless otherwise specified.

Example 1 (Preparation of quality improving agent) Maltitol [Amalti, manufactured by Towa Chemical Industry Co., Ltd.]
9.92 kg was put into a V-type mixer (V-type mixer VS-10, manufactured by Ikeda Rika Co., Ltd.) and heated to about 50 ° C., and 200 g of polyglycerin fatty acid ester [manufactured by Taiyo Chemical Co., Ltd. Soft Q-181SW, HLB12, use the above as polyglycerin fatty acid ester] (solid content: 80 g), which was previously heated to 50 ° C., and then stirred to obtain the quality improving agent-1 of the present invention. .

Example 2 (Preparation of quality improving agent) 2 kg (solid content: 1.50 kg) of maligo-oligosaccharide [Fujioligo # 450, manufactured by Nippon Shokuhin Kako Co., Ltd.] containing maltotetraose as a main component was placed in a stainless steel container, The mixture was heated to 50 ° C., and 200 g of preglycerin fatty acid ester (solid content: 80 g) was added and mixed with stirring. Add 21.2kg
The above maltooligosaccharide (solid content: 15.9 kg) was added while stirring, and mixed well to obtain a quality improving agent-2 of the present invention.

Example 3 (Preparation of quality improving agent) Maltose powder [manufactured by Hayashibara Biochemical Laboratory Co., Ltd., San malt] was used in place of maltitol in Example 1, and 9.92 kg was used in place of polyglycerin fatty acid ester. A quality improving agent-3 of the present invention was obtained in the same manner as in Example 1, except that 80 g of a sugar fatty acid ester [Ryoto Sugar Ester S-1170, HLB11, manufactured by Mitsubishi Kasei Foods Co., Ltd.] was used.

Example-4 (Preparation of quality improving agent) Maltooligosaccharide containing maltotriose as a main component instead of maltooligosaccharide of Example-2 [Nippon Shokuhin Kako Co., Ltd., Fuji Oligo # 350] 2 kg (1.50 kg solid content) And 2
Example 2 was repeated except that 1.2 kg (solid content: 15.9 kg) was used and 80 g of a solibitan fatty acid ester [manufactured by Taiyo Kagaku Co., Ltd., Sunsoft 27N, HLB8.4] was used in place of the polyglycerin fatty acid ester. Similarly, a quality improving agent-4 of the present invention was obtained.

Example 5 (Preparation of Quality Improving Agent) 9.92 kg of maltitol of Example 1 was changed to 4.96 kg, and 4.96 kg of maltose powder [Sun Malt, manufactured by Hayashibara Biochemical Laboratory Co., Ltd.] was further added to the maltitol. Except having used, it carried out similarly to Example 1, and obtained the quality improving agent-5 of this invention.

Example-6 (Preparation of quality improving agent) To 5.85 kg of the quality improving agent obtained in Example-2, 5.80 kg of maltooligosaccharide [Fujioligo # 35 manufactured by Japan Food Processing Co., Ltd.]
0] (solid content: 4.35 kg), and heated to 50 ° C., and with stirring, 10 g of solvitamin fatty acid ester [Sunsoft 27N, manufactured by Taiyo Kagaku Co., Ltd.] previously heated to 50 ° C. In addition, they were mixed well to obtain the quality improving agent-6 of the present invention.

Example-7 (Production of dumplings) 1000 g of the new powder and the quality improving agent of the present invention were added and stirred as shown in Table 1a, and 750 g of water (water was used when the quality improving agent-2 of the present invention was used). Was adjusted to 600 g) by hand and kneaded well by hand. The dough was steamed in air for 40 minutes.

Next, put it in a bowl filled with water, cool it down to about 60 ° C, knead it with a mixer [manufactured by Aikosha Seisakusho Co., Ltd., ACM-20L] for 5 minutes, steam it with a water filter for 10 minutes, and extend it about 15 mm thick. Dies were cut out from a round shape having a diameter of 38 mm to obtain dumplings 1-3.

Dango-4 produced in the same manner as above except that 600 g of sugar was added instead of the quality improving agent of the present invention was used as a control.

Comparative Test-1 The dumplings-1 to 4 obtained in Example-7 were evaluated by performing a sensory test by ten taste expert panels. The evaluation results are shown in Table-1b. The evaluation has three stages,
The evaluation scores of each panel were totaled as good = 2, normal = 1, and poor = 0, and the average value was used as the evaluation score.

Example-8 (Manufacture of Daifuku mochi) 1.0 kg of glutinous rice is thoroughly rinsed, soaked in water for about 8 hours, drained, put in a cloth covered with a cloth, steamed with strong steam for about 40 minutes. Was.

Next, put the steamed rice in a mortar washed with hot water in advance,
Add 5g of salt and take care not to get rice cake on the pestle or mortar,
While hand-turning, hand water and the kind and amount of the quality improving agent of the present invention of Table 2a were added little by little, and the mixture was spread until it became soft.

Put this mochi in a potato starch powder box and fold it into two pieces, about 25
After cutting into g pieces, wrap the adzuki bean paste and cool,
Daifuku rice cakes 1 to 3 of the present invention were obtained.

Daifuku rice cake 4 produced in the same manner as above except that 5 g of polyglycerin fatty acid ester was added instead of the quality improving agent of the present invention was used as a control.

Comparative Test-2 For the Daifuku rice cakes 1 to 4 obtained in Example-8, a sensory test was conducted by 10 taste expert panels to evaluate them. Table 2b shows the evaluation results. The evaluation has three stages,
The evaluation scores of each panel as good = 2, normal = 1, poor = 0 were totaled, and the average value was used as the evaluation score.

Furthermore, after the Daifuku rice cakes 1 to 4 were stored at room temperature and 60% humidity for 3 days, the same evaluation test as above was performed. The results are shown in Table 2c.

Example-9 (Manufacture of fertilizer) 400 g of white ball powder was dissolved in 500 cc of water, a wooden frame was placed in a pot, a large cloth with a wet cloth was spread, seeds were poured in, and steamed with strong steam for about 30 minutes.

Next, take it out while keeping it on the cloth, put it in cold water, cool it, and use a mixer [ACM-20L, manufactured by Aikosha Co., Ltd.]
Kneaded for minutes.

Further, the mixture was transferred to a kneading pan, kneaded with a ladle over medium heat, and while passing heat, about 1/4 of the quality improving agent of the present invention shown in Table 3a was added and kneaded quickly. The operation of adding 4 and kneading was repeated, and when uniform, 200 g of syrup was added and kneaded sufficiently.

The fertilizer is put into a cylindrical form, molded, cooled and then cooled.
Cut into pieces of about 20g each, fertilizer of the present invention -1 ~
3 was obtained.

In addition, fertilizer-4 produced in the same manner as above except that 600 g of glucose was added instead of the quality improving agent of the present invention was used as a control product.

Comparative Test-3 For the fertilizers -1 to 4 obtained in Example-9, a sensory test was conducted by ten taste expert panels to evaluate them. The evaluation results are shown in Table-3b. The evaluation has three stages,
Evaluation constants of each panel were tabulated as good = 2, normal = 1, and poor = 0, and the average value was used as the evaluation score.

In addition, wrapping fertilizer-1 to 4 in cooking wrap and -30 ° C
For 7 days, and then thawed at room temperature for 4 hours, and an evaluation test was performed in the same manner as described above. Table 3c shows the results.
Shown in

Compared with Fertilizer-4 having a slightly yellowish tint, Fertilizer-1 to 3 of the present invention were preferable because no coloring was observed even after storage.

(Effects of the Invention) As described above, by implementing the present invention, it is possible to prevent excessive adhesion to manufacturing equipment, to reduce stickiness and to reduce excessive adhesion to teeth, and to prevent room temperature or refrigeration or freezing. This makes it possible to produce rice cakes having a low degree of aging during storage and favorable appearance and texture.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/10 A23G 3/00-3/32

Claims (5)

(57) [Claims] 1. A method for producing rice cakes, comprising adding a quality improving agent comprising a mixture of one or more sugars and / or sugar alcohols and one or more food surfactants. A method for producing rice cakes, characterized by the following. 2. A rice cake quality improving agent comprising a mixture of one or more sugars and / or sugar alcohols and one or more food surfactants. 3. The sugar comprises maltotetraose in the solid content of the sugar.
3. The quality improver for rice cakes according to claim 2, which contains 40% by weight or more. 4. A sugar containing 40% maltotriose in the solid content of the sugar.
The agent for improving the quality of rice cakes according to claim 2, which is contained in an amount of at least 1% by weight. 5. The quality improver for rice cakes according to claim 2, wherein the food surfactant is a polyglycerin fatty acid ester.