JPH0376900B2 - - Google Patents

Description

[Detailed description of the invention] [Industrial application field]

The present invention covers rice cakes (rice cakes) and other similar foods (including processed rice cakes; herein referred to as "rice cakes") that are generally sold as foods;
The present invention also relates to an anti-aging agent used to prevent the aging of dumplings (dumplings) and other similar foods (including processed dumplings; referred to herein as "dumplings").

[Conventional technology]

Rice cakes and dumplings are generally manufactured using Joshinko, Shiratamako, Mochiko, or the like as raw materials. These raw materials are mixed with an appropriate amount of water, steamed to gelatinize the starch, and then ground together using a mill, mixer, etc. In some cases, this is molded as is and made into a product, but after that, it can be pounded twice or thrice, or added with auxiliary ingredients to improve its texture before being made into a product. It is being done. Generally, starch that has been heated and gelatinized undergoes aging and hardens over time. For this reason, when commercializing rice cakes and dumplings, planned mass production and delivery to remote areas have been difficult. Various efforts have been made to overcome this difficulty. For example, adding sugars such as sugar or starch syrup, or starches such as dextrin delays the aging phenomenon. However, this method resulted in products that were too sweet, going against the current trend of avoiding obesity.
Due to consumer preferences, its value as a food product was diminished. Additionally, attempts have been made to add food-grade surfactants such as sucrose fatty acid ester, sorbitan fatty acid ester, and glycerin fatty acid ester, but this method reduces the unique texture and flavor of rice cakes and dumplings. , leading to a decline in its value as a food. Furthermore, in recent years, a method of adding starch-degrading enzymes has been developed, and this has improved the effect of preventing aging. However, in this method, it is extremely difficult to select addition conditions such as the amount of starch-degrading enzyme added, the timing of addition, and the temperature of addition, and the current situation is that this method has not been fully applied.

[Problem to be solved by the invention]

In view of the above-mentioned current situation, the present inventors have aimed to sufficiently prevent aging of rice cakes and dumplings, that the method can be simply utilized in the process of commercialization, and that the value of the final product will not be reduced. We aimed to develop anti-aging agents for rice cakes and dumplings, keeping in mind the following. Therefore, an object of the present invention was to solve the above problems.

[Means to solve the problem]

The gist of the present invention is that the anti-aging agent for rice cakes and dumplings is composed of two components: 95 to 55% by weight of gum arabic and 5 to 45% by weight of a succinic acid monoglyceride derivative. In the present invention, gum arabic refers to gum arabic that is naturally exuded from the trunk of Acasia senegal of the Fabaceae family or of the same genus and coagulated. The pale yellow lumps obtained by cutting the stems of the above plants to exude and then drying them, as well as gum arabic powder obtained by crushing them (including gum arabic powder listed in the Japanese Pharmacopoeia), are also included in this book. It is included in gum arabic in the invention. In the present invention, the succinic acid monoglyceride derivative means one in which succinic acid is bound to molecularly distilled stearic acid monoglyceride, or one in which succinic acid is bound to molecularly distilled palmitic acid monoglyceride. When gum arabic according to the present invention is used alone as an anti-aging agent, although it has a slight anti-hardening effect, the final product changes into a sticky and highly adhesive texture, significantly reducing its value as a food product. It will decrease. When the succinic acid monoglyceride derivative according to the present invention is used alone as an anti-aging agent, although the anti-hardening effect is observed as described above, the unique texture and flavor of rice cakes and dumplings are deteriorated, and it cannot be used as a food. This will lead to a decline in the value of The content ratio of gum arabic and succinic acid monoglyceride derivative according to the present invention is preferably as described above. If the content ratio of gum arabic exceeds this range, sufficient anti-hardening effect will not be exhibited, and the final product will have sticky adhesion. On the other hand, even if the content ratio of the succinic acid monoglyceride derivative is higher than this, not only a sufficient hardening prevention effect will not be exhibited, but also the texture and flavor unique to rice cakes and dumplings will deteriorate. In the present invention, there is no particular restriction on the method of mixing gum arabic and the succinic acid monoglyceride derivative, and any general powder mixing method can be easily applied. When using the anti-aging agent of the present invention,
There is no particular restriction, and it may be in an amount (approximately 0.1 to 2.0%) that is normally added to food additives. There is no particular restriction on the timing of addition, and it may be added during the manufacturing process of rice cakes and dumplings. Particularly, remarkable effects are observed in the production method using a steamer or an extruder.

【Example】

The present invention will be described in more detail below with reference to Examples relating to the production of anti-aging agents according to the present invention and Examples in which these were applied to rice cakes and dumplings. Example 1 576 kg of gum arabic powder and 224 kg of succinic acid monoglyceride derivative were placed in a ribbon mixer, and approximately
Mix for 20 minutes. Afterwards, it was taken out to obtain 800 kg of anti-aging agent according to the present invention. (Hereinafter referred to as "Product of the Invention (1)") Example 2 664 kg of gum arabic powder and 136 kg of succinic acid monoglyceride derivative were placed in a ribbon mixer, and approximately
Mix for 20 minutes. Afterwards, it was taken out to obtain 800 kg of anti-aging agent according to the present invention. (Hereinafter referred to as "Product of the Invention (2)") Example 3 552 kg of gum arabic powder and 248 kg of succinic acid monoglyceride derivative were placed in a ribbon mixer, and approximately
Mix for 20 minutes. Afterwards, it was taken out to obtain 800 kg of anti-aging agent according to the present invention. (Hereinafter referred to as "Product of the Invention (3)") Experimental Example 1 500g of Joshinko, 100g of sugar, 500ml of boiling water (90℃)
were mixed in a mixer, placed in a steamer, and steamed for 40 minutes (core temperature 98°C) to prepare Kashiwa mochi (control product). Separately, the ingredients listed in the table below were added before mixing in a mixer to prepare each.

[Table] Each Kashiwa mochi after preparation was stored at refrigerated temperature (4°C), and the hardness was measured using a texturer meter to observe the aging phenomenon over time. The results are shown in Figure 1.
Shown below. In addition, hardness was evaluated by a sensory test.
The results are shown in Table 1. Furthermore, a comprehensive evaluation was conducted using a sensory test. The results are shown in Table 2. In these experiments, the hardness and texture of each sample were stored at the refrigeration temperature (4° C.) at which aging phenomena are most likely to occur. In addition, to measure the hardness, each sample was
It was cut into pieces of 45 mm and 16 mm in height, and its hardness (TU) was measured using a texture meter (V-shaped plunger, clearance 1.5 mm). The higher the number, the harder it is. The hardness was evaluated by sensory testing by subjecting each sample to a sensory test on 20 randomly selected men and women to determine the hardness ranking, measuring the total ranking, and performing a significant difference test using an identification test sheet. (This method was established by Kramer, "Method of Measuring Food Quality", Korin Shoin (1961). 67
page below). The lower the number, the harder it is. Comprehensive judgments based on sensory tests are made by subjecting each sample to a sensory test on 20 randomly selected men and women to determine the overall preferred ranking of texture, then measuring the total rank and using the taste test chart. (This method is based on Kramer
(Cramer). Same as above). The lower the numerical value, the better. Note that these methods were similarly used in Experimental Examples 2 and 3, which will be described later. As is clear from FIG. 1 and Table 1, the product of the present invention maintained its softness even after 5 days. on the other hand,
The control product started hardening on the first day, reached its peak hardness on the third day, and was in a state where it could not be eaten. Comparative product (1) and comparative product (2) showed the same curing behavior as the control product. As is clear from Table 2, both Comparative Product (1) and Comparative Product (2) had poor overall texture immediately after preparation. Comparative product (1) was sticky and adhered to the teeth. Comparative product (2), on the other hand, had a crunchy texture and lacked the unique texture of mochi (rice cakes) and dumplings (so-called "mochi-ness"). From the above results, it was found that the present invention has a remarkable effect on preventing hardening and improving texture.

[Table] *: Significant difference at α=1%.
**: Significant difference at α=5%.

[Table] *: Significant difference at α=1%.
**: Significant difference at α=5%.
Experimental example 2 500g of Joshinko, 100g of sugar, 500ml of boiling water (90℃)
were mixed in a mixer, placed in a steamer, and steamed for 40 minutes (core temperature 98°C) to prepare Kashiwamochi (Kashiwamochi) (control product). Separately, each of the ingredients listed in the table below was added before mixing in a mixer to prepare each.

[Table] The hardness, etc. of each prepared Kashiwamochi was measured in the same manner as in Experimental Example 1. Figure 2 shows the results of hardness measurements using a texture meter. In addition, hardness was evaluated by a sensory test. The results are shown in Table 3. Furthermore, a comprehensive evaluation was conducted using a sensory test. The results are shown in Table 4. As is clear from FIG. 1 and Table 1, the product of the present invention maintained its softness even after 5 days. on the other hand,
The control product started hardening on the first day, reached its peak hardness on the third day, and was in a state where it could not be eaten. Comparative products (1) and comparative products (2) maintain softness better than the control product, but do not have the same effect as the product of the present invention. As is clear from Table 4, both Comparative Product (1) and Comparative Product (2) had poor overall texture immediately after preparation. Comparative product (1) was sticky and adhered to the teeth. Comparative product (2), on the other hand, had a crunchy texture and lacked the unique texture of mochi (rice cakes) and dumplings (so-called "mochi-ness"). From the above results, it was found that the present invention has a remarkable effect on preventing hardening and improving texture. Furthermore, it has been found that if the blending ratio of gum arabic and succinic acid monoglyceride derivative is changed outside the scope of the present invention, the effects of the present invention cannot be obtained.

[Table] *: Significant difference at α=1%.
**: Significant difference at α=5%.

[Table] *: Significant difference at α=1%.
**: Significant difference at α=5%.
Experimental Example 3 500 g of sticky rice and 400 ml of water were put into a steamer and steamed and kneaded to form a round mochi (control product). Separately, each of the ingredients listed in the table below was added before being put into the steamer to prepare each.

[Table] The hardness, etc. of each round rice cake after preparation was measured in the same manner as in Experimental Example 1. Table 5 shows the results of hardness measurements using a texture meter. In addition, hardness was evaluated by a sensory test. The results are shown in Table 6. Furthermore, a comprehensive evaluation was conducted using a sensory test. The results are shown in Table 7. As is clear from Tables 5 and 6, the products of the present invention maintained their softness even after 5 days. On the other hand, the control product and comparative product (1) began to harden from the first day. Comparative product (2) already showed a sticky and sticky texture on the first day, and was not satisfactory as a round rice cake. As is clear from Table 7, both Comparative Product (1) and Comparative Product (2) had poor overall texture immediately after preparation. The product of the present invention was found to be particularly preferred. From the above results, it was found that the present invention has a remarkable effect on preventing hardening and improving texture.

【table】

[Table] *: Significant difference at α=1%.

[Table] *: Significant difference at α=1%.

[Brief explanation of drawings]

FIG. 1 shows the results of Experimental Example 1 measured using a tethystyurometer. FIG. 2 shows the results of Experimental Example 2 measured using a tethystyurometer.

Claims (1)

[Claims] 1. An antiaging agent for rice cakes and dumplings, characterized by comprising 95 to 55% by weight of gum arabic and 5 to 45% by weight of a succinic acid monoglyceride derivative.