JPH0665284B2 - Mochi manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a method for producing mochi. More specifically, the present invention relates to an economical manufacturing method of mochi which has few teeth and has a good texture, has little melt in hot water, and has a good luster.

[Conventional Technology and Problems] Mochi, which is one of the traditional foods of Japan, has been conventionally made at home and eaten in a relatively short period of time. However, recently, due to the development of manufacturing, packaging, and distribution techniques, large quantities have been produced and are consumed by consumers at any time. In the production of such a glutinous rice cake, glutinous starch may be added in order to efficiently and softly finish.

Generally, the texture of rice cake has an appropriate firmness and tenacity, but depending on the cooking method, it tends to stick to the teeth and may deteriorate the texture. Furthermore, in the case of the rice cake with the addition of the waxy starch, it may be easily melted in hot water.

OBJECTS OF THE INVENTION Accordingly, an object of the present invention is to provide a method for producing such a defect of rice cake, that is, a rice cake which is less likely to cause toothing or melt in the water.

[Means for Solving Problems] As a result of earnest studies, the present inventors have found that when producing glutinous rice (including its pulverized product) or glutinous starch as a main raw material, tapioca starch is used as the raw material. Or / and 5 to 80% by weight of the modified starch is added, that is, 4 to 44 of tapioca starch or / and the modified starch is added to the main raw material solid content.
The above object was achieved by blending the composition in a weight percentage.

More specifically, the tapioca starch used in the method of the present invention may be unprocessed or processed such as esterification, etherification or oxidation, but acetic acid esterification is not preferable in terms of odor. Addition amount is 5
If the amount is less than 10% by weight, no effect is observed, and if the amount is more than 80% by weight, the sticky taste is lost, so 5-80% by weight is appropriate.

[Examples] Next, details of the present invention will be described with reference to Examples.

Example 1. 1 kg of glutinous rice was immersed in water, left at 15 ° C. for 3 hours and then drained. The mixture was placed in a steamer, steamed at 0.2 kg / cm ² for 20 minutes, and then kneaded. In parallel with this, glutinous corn starch 500
g and 500 g of various tapioca starches, and then add 4 each of water.
00 g was added and mixed, and the mixture was kneaded (flow pressure 0.2 kg / cm ² , 10 minutes). The types and blending ratios of tapioca starch are shown in Test Nos. 1 to 4 in Table 1. These glutinous rice and starch were kneaded, molded, and allowed to stand at 4 ° C. for 8 hours. The mochi thus produced was cut into a size of 35 mm × 35 mm × 12 mm and used for the following tests.

Control Example 1. In the same manner as in the Examples, except that no tapioca starch was added, instead, corn starch, regular corn starch or glutinous rice was used (Table 1. Test Nos. 5, 6, 7). Got

Unit:% by weight when the total solid content is 100% [melting test for hot water] The mochi slices obtained in Example 1 and Comparative Example 1 were heated in boiling water 300.
It was put in ml and boiled for 3 minutes. This liquid was evaporated to dryness and the weight of the dissolved solid content was measured. Separately from this, the water content of the glutinous rice cake was measured with a ket moisture meter, and the total solid content of the glutinous rice cake before boiling was calculated. The easiness of melting in hot water was expressed by the following formula.

Melted water (%) = solid content melted / glutinous solid content × 100 The results are shown in Table 2. It can be seen that the one containing tapioca starch is difficult to melt in hot water. With Regular corn starch, no such effect is observed.

[Sensory test of crispness and luster] Panelists 5 male and 5 female, 10 persons in total, ate the above-mentioned mochi slices for ordinary baking. Crisp and gloss were evaluated by a 5-point method (5: very good, 4: good, 3: normal,
2: Bad, 1: Very bad). The results are shown in Table 3. Those containing tapioca starch had good gloss and crispness (fewer teeth).

[Effects of the Invention] From the above results, according to the method of the present invention, there is little toothing,
It is possible to make a mochi that has a good texture and little melting in hot water, and has a good luster.

Claims (1)

[Claims] 1. In the production of glutinous rice containing glutinous rice or glutinous starch as a main raw material, 5 to 80% by weight of tapioca starch and / or modified starch thereof is added to the raw material. Manufacturing method.