CN1110259C - New year cake product and cake - Google Patents
New year cake product and cake Download PDFInfo
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- CN1110259C CN1110259C CN98102163A CN98102163A CN1110259C CN 1110259 C CN1110259 C CN 1110259C CN 98102163 A CN98102163 A CN 98102163A CN 98102163 A CN98102163 A CN 98102163A CN 1110259 C CN1110259 C CN 1110259C
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- 235000009566 rice Nutrition 0.000 claims description 98
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 241000209094 Oryza Species 0.000 claims 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 17
- 238000000034 method Methods 0.000 abstract description 15
- 230000032683 aging Effects 0.000 abstract description 14
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 240000007594 Oryza sativa Species 0.000 description 94
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- 239000013558 reference substance Substances 0.000 description 19
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- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
The invention aims to develop an anti-aging agent for cakes and cakes, which can fully prevent the cakes and cakes from aging, and the method can be simply applied in the process of manufacturing products without reducing the value of final products. The adopted method is that the anti-aging agent is made of water-soluble hemicellulose and is used for the cakes and the cakes of the cakes, and the anti-aging agent contains the water-soluble hemicellulose as an effective component.
Description
Technical field
The rice cake and the food similar with it that the present invention relates to generally sell as food (comprise the food after the rice cake processing, below be called the rice cake product in this manual), and rice cake cake and (comprise with the food after the plain embryo processing of rice cake with its similar food, below be called the rice cake confectionary in this manual), with these food of preservation, in order to suppress and even to prevent to produce sclerosis, sense of food such as whitening worsen, and when making rice cake product and rice cake confectionary employed antiaging agent.
Background technology
Generally, rice cake product and rice cake confectionary are to utilize glutinous rice, ground rice, and glutinous rice flour, the rice cake powder, sugar sweet dessert powder, cold plum powder, bright temple, road powder etc. are made for raw material.These raw materials are adding an amount of water, and boiling makes after the starch αization, smashs to pieces with mortar, agitator etc. again.Also have these material formings, make the situation of goods, but all will smash to pieces through secondary later on, smash to pieces for three times, add some auxiliary materials etc., improve after the sense of food, remake into goods, very take time and energy.For the rice cake confectionary, for example, add various auxiliary materials, be modulated into the plain embryo of the rice cake with characteristics separately, do skin with it, wrap sweetened bean paste stuffing; Perhaps wrapping the plain embryo of rice cake with sweetened bean paste stuffing makes.This rice cake confectionary has beans filling rice cake, oriole cake, cypress cake, big good fortune cake, fern cake, Pueraria lobota cake, many kinds such as year pudding.
The fern cake, the Pueraria lobota cake, generally with fiddlehead, sweet potato, maize, starch such as tapioca are the raw material manufacturing.Therefore, in stored refrigerated, be accompanied by the aging of starch, hardening phenomenon occur and become White-opalescent, aesthetic feeling and sense of food are all reduced.In recent years, replace sweet potato starch,, also can not get good anti-aging effect with maize or tapioca.
Generally, the starch of heating gelatinization as time goes by, can aging phenomenon occur and hardens.Therefore, the manufacturing of rice cake product and rice cake confectionary wants to carry out planned a large amount of production and just difficult to place dispensing far away.In the past, for example, once adopted starchiness such as carbohydrates such as adding granulated sugar or maltose, or dextrin, with the method for retarding ageing phenomenon.But the goods sweet taste of Zhi Zaoing is too heavy in this way, runs counter to the agitation of the avoidance obesity of today, and the consumer has the tendency of keeping someone at a respectful distance.In addition, also attempted adding the method for food such as sucrose fatty ester, sorbitol ester, fatty acid ester, glycerine, fatty acid ester with interfacial agent, still, in this way, rice cake product and the peculiar sense of food of rice cake confectionary and local flavor have reduced.
In recent years, developed the method for adding amylolytic enzyme, the anti-aging effect improves.Yet in the time of in this way, the selection of adding conditionals such as the addition of amylolytic enzyme and interpolation time is difficulty very, therefore, fails to be used fully.
Summary of the invention
Consider this present situation, present inventors are purpose with the antiaging agent of exploitation rice cake product and rice cake confectionary.It can fully prevent the aging of rice cake product and rice cake confectionary, and in the process of manufacturing a product, method is simply handy, the value of unlikely reduction end article.Therefore, purpose of the present invention will solve above problem exactly.
Present inventors, consider above variety of issue, research found that with keen determination, water-soluble hemicellulose (water-soluble hemicellulose that particularly extracts from beans) has the effect that prevents that rice cake product and rice cake confectionary from wearing out, antiaging agent as food is effectively, can use in practice.Such opinion finishes with regard to being based in the present invention.
That is: to relate to add rice cake product and the rice cake confectionary that water-soluble hemicellulose makes and contain with the water-soluble hemicellulose be the rice cake product of effective ingredient and the antiaging agent that the rice cake confectionary is used in the present invention.
Water-soluble hemicellulose of the present invention preferably by what extract in the beans (particularly soybean), also can even extract from leaf.In addition, be mixed in Protein content in the soybean hemicellulose a little less better (specifically, below 10 weight %, it is following to be preferably in 6 weight %).
The molecular weight of water-soluble hemicellulose all can use on which kind of article, but the macromolecule article are better.It is thousands of to millions of that mean molecule quantity is preferably, and specifically, is 5000～1,000,000 better.When molecular weight was excessive, viscosity was too high, and operation is bad.The mean molecule quantity of this water-soluble hemicellulose is as standard substance, with the NaNo that measures 0.1 mole (M) with standard Pu Lulang (standard プ Le ラ Application) (Showa Denko K. K's system)
3The value that the limiting viscosity method of the viscosity in the solution is obtained.The available Blumenkrantz method of the mensuration of uronic acid is carried out again, and the mensuration of neutral sugar can utilize the GLC method to carry out after the salinization of sugar alcohol acetate.
Water-soluble hemicellulose can be by from the raw material that contains hemicellulose, water extracted out, or according to circumstances different, and under the condition of acid, alkali, the heating elution, or utilize enzyme to decompose elution and obtain.An example below representing the manufacture method of water-soluble hemicellulose.
Water-soluble hemicellulose is with oil crop seeds by using (for example, soybean, palm, coconut, cereal, cottonseed etc.) shell that draws after grease and protein are removed, or with cereal (for example, rice, wheat, beet etc.) starch and the plants such as waste matter that draw after removing of sugar be that raw material is made.If raw material is a soybean, then can utilizes and make bean curd or soya-bean milk, the soybean residue that derives from during soy protein isolate.
With these raw materials, under acidity or alkali condition, be preferably in below near the pH value of each isoelectric point, under 80 ℃～130 ℃ (preferably 100 ℃～130 ℃), add thermal decomposition, after isolating water-soluble components, carry out drying or for example, carry out activated carbon treatment or resin treatment, or precipitation with alcohol is handled, by removing lyophobic dust or lower-molecular substance, drying can obtain water-soluble hemicellulose.In addition, utilize decomposition such as hemicellulase, pectin depolymerase to extract out also passable.
This water-soluble hemicellulose is as constituting sugar, for containing galactolipin, arabinose, wood sugar, fucose, glucose, the polysaccharide of rhamnose and galacturonic acid.About the details of the analysis result of the composition that adds the water-soluble hemicellulose that water decomposition draws, disclosing in No. 325058/1992 communique at Japan Patent has explanation.
Addition for the water-soluble hemicellulose of rice cake product and rice cake confectionary has no particular limits, but, different according to the combination of the rice cake product and the composition of rice cake confectionary, can not stipulate without exception, be about as much as the 0.05 weight %～10 weight % of this food total amount, the interior use of 0.1～5 weight % scope that is preferably in is more suitable.
In the present invention, water-soluble hemicellulose, use can prevent to wear out separately, also can with the sucrose that used in the past as the antiaging agent of rice cake product and rice cake confectionary, lactose, few carbohydrate such as maltose, carrageenan, cluck ton natural gum, locust bean gum, gum arabic, carbohydrate and sugared alcohol types such as agar, citric acid glycerine-acid esters, butanedioic acid glycerine-acid esters, sucrose fatty ester, any in the interfacial agent that food such as sorbitan fatty acid ester and fatty acid glyceride are used merges use.
When making in rice cake product and the rice cake confectionary with commercial run, when using water-soluble hemicellulose of the present invention, it makes, and fissility improves on the utensil from making, and the processability when processing makes end article improves.In addition, also have after freezing-inhibiting preserves.The effect of the sclerosis when thawing can keep commodity value for a long time.
According to present inventor's research, even use over the sucrose that uses as antiaging agent separately, lactose, few carbohydrate such as maltose almost not have discovery to have to prevent the effect of hardening.In addition, as antiaging agent, use carrageenan separately, cluck ton natural gum, locust bean gum, under the situation of carbohydrates such as gum arabic, finding has some to prevent the effect of hardening, but the loss of elasticity of end article.Become the strong sense of food of slimy tack, lost value as food.
During adding antiaging agent of the present invention, have no particular limits, can be added in advance in the raw material, also can in manufacturing process's process, add.Particularly, in the manufacture method of extruder, has significant effect using steaming to endure machine.
The specific embodiment
Below, enumerate embodiment, describe in more detail, but the present invention only limits to these examples.
In the Raw bean curd slag that in separate soybean protein manufacturing process, draws, add the water of 2 multiple amounts, the pH value of hydrochloric acid is adjusted to 4.5, in the time of 120 ℃, added water decomposition 1.5 hours.Carry out centrifugation (10000G * 30 minute) after the cooling, be separated into top material and sediment.The water of weight such as use again, the sediment that washing draws like this carries out centrifugation, with top material and previous top material together, carries out after the activated carbon pillar handles, and drying can obtain water-soluble hemicellulose.This water-soluble hemicellulose, as constituting sugar, by rhamnose, fucose, arabinose, wood sugar, galactolipin, glucose and galacturonic acid constitute, and its mean molecule quantity is 210000 (below, be called the present invention's product (1)).
With water-soluble hemicellulose 357g, sucrose 143g, add in the ribbon mixer, mixed about 20 minutes.Mix the back and take out, obtain antiaging agent 500g of the present invention (hereinafter referred to as the present invention's product (2)).
With water-soluble hemicellulose 357g, gum arabic 143g adds in the ribbon mixer, mixes about 20 minutes.Mix the back and take out, obtain antiaging agent 500g of the present invention (hereinafter referred to as the present invention's product (3)).
With water-soluble hemicellulose 357g, butanedioic acid glycerine-acid esters 143g adds in the ribbon mixer, mixes about 20 minutes.Mix the back and take out, obtain antiaging agent 500g of the present invention (hereinafter referred to as the present invention's product (4)).
Embodiment 1 fern cake
With fern powder (sweet potato starch is broadcast mill grain Industrial Co., Ltd and made) 76.4g, water 343.6g mixes with agitator, adds weak fire, boils simultaneously to transparent, and ice-cold moulding can obtain fern cake (reference substance (1)).
In addition, before mixing in agitator, listed article below adding with they modulation, obtain following article:
The present invention's product (5) add the present invention's product (1) 1.2g
The present invention's product (6) add the present invention's product (2) 1.7g
The present invention's product (7) add the present invention's product (3) 1.7g
The present invention's product (8) add the present invention's product (4) 1.7g
Relatively product (1) add sucrose 0.5g
Relatively product (2) add gum arabic 0.5g
Relatively product (3) add butanedioic acid glycerine-acid esters 0.5g
Various fern cakes after the modulation are preserved down at refrigerated storage temperature (4 ℃).In order to observe time dependent aging phenomenon, in its sense of food of examination by sensory organs and whiteness, utilize galvanometer to measure the hardness of rice cake.Utilizing galvanometer to carry out evaluation of indexes such as hardness, is to make growth 30mm, wide 35mm, the rice cake of high 25mm utilizes galvanometer (motionless Industrial Co., Ltd) manufacturing, the NRM-2002J type), at the pressure-sensitive axle is Φ 8mm ball-type, and the speed of table is under the condition of 30 centimeters/minute, measures the hardness of rice cake.Numerical value is high more then hard more.
The examination by sensory organs sense of food is pliability and the index such as elasticity of participant's overall merit when eating the fern cake, according to the order of quality, is expressed as ◎ (very good) successively, zero (well), △ (poor slightly), * (poor).The whiteness inspection that detects by an unaided eye."-" expression does not have whitening, "+" expression whitening.In addition, the tendency of " ± " expression adularescentization.During about the modulation rice cake,, press fissility quality order, be expressed as successively: ◎ (very good), zero (well), △ (poor slightly), * (poor) from the fissility that forming containers peels.Represent above result below.In addition, following evaluation is that maximum evaluations is represented in the evaluation with 15 participants.
The hardness of fern cake, sense of food and whiteness are over time
| Soon | First day | Second day | |
| A B C D | A B C | A B C | |
| The present invention's product (5) | 52 ◎ - ◎ | 95 ○ - | 108 △ ± |
| The present invention's product (6) | 56 ◎ - ◎ | 105 ○ - | 121 △ + |
| The present invention's product (7) | 48 ◎ - ○ | 91 ○ ± | 102 △ + |
| The present invention's product (8) | 59 ◎ - ○ | 106 ○ ± | 162 △ + |
| Reference substance (1) | 57 ◎ - × | 148 × + | 351 × + |
| Product (1) relatively | 62 ◎ - × | 112 △ + | 218 × + |
| Product (2) relatively | 51 ◎ - × | 118 △ + | 239 × + |
| Product (3) relatively | 65 ◎ - △ | 135 △ + | 256 × + |
A in the table: gel strength (g/cm), B: sense of food,
C: whiteness, D: fissility.
Can find out that from above result the present invention's product (5)～(8) even preserve two days, still all keep soft, even preserve one day, whitening also is inhibited.Corresponding, reference substance (1), the just sclerosis since first day, whitening is also remarkable, has completely lost the distinctive sense of food of rice cake, becomes inedible state.
When relatively compare with reference substance (1) product (1)～(3), have a little and a bit suppress aging tendency, from preserving the tendency that hardening was just arranged in first day,, have same sense of food with reference substance by second day.Relatively product (2) become slimy, the rice cake that sticks to one's teeth, relatively product (3) become the rice cake that the rustle sense of food is arranged, and lack the peculiar rice cake of rice cake flavor.Can find out that from above result the prevent sclerosis and the improvement sense of food aspect of the present invention's product all have significant effect.
2 years puddings of embodiment
With ground rice 100g, granulated sugar 20g, hot soup 100g mixes in agitator, puts into steamer, steams after 30 minutes, smashs to pieces, forms the year pudding of diameter 3.0cm, obtains a year pudding (reference substance (2)).
In addition, before in agitator, mixing, add following listed article,, draw following article they modulation:
The present invention's product (9) add the present invention's product (1) 1.0g
The present invention's product (10) add the present invention's product (4) 1.4g
Relatively product (4) add butanedioic acid glycerine-acid esters 0.4g
Relatively product (5) add gum arabic 1.0g
Relatively product (6) adding gum arabic 1.0g reaches
Butanedioic acid glycerine-acid esters 0.4g
Various years puddings after the modulation preserve down at refrigerated storage temperature (4 ℃).In order to observe its time dependent aging phenomenon, in examination by sensory organs sense of food (pliability), measure the hardness of rice cake with galvanometer.Measuring year pudding's hardness with galvanometer, is the NRM-2002J type that utilizes motionless Industrial Co., Ltd system, is Φ 2mm pin type at the pressure-sensitive axle, and the speed of table is to measure under the condition of 30 centimeters/minute.Numerical value is high more, and is hard more.
The examination by sensory organs sense of food is pliability and the elasticity etc. of participant's overall merit when eating year pudding, according to the quality order, is expressed as successively: ◎ (very good), zero (well), △ (poor slightly), * (poor).In addition, about the fissility that the steamer from boiling peels, the order according to the fissility quality is expressed as successively: ◎ (very good), zero (well), △ (poor slightly), * (poor).Below represent above result.Maximum evaluations was represented during following evaluation was estimated with 15 participants.
The hardness of year pudding and sense of food are over time
| Soon | First day | Second day | |
| A B C | A B | A B | |
| The present invention's product (9) | 308 ◎ ◎ | 446 ◎ | 536 ◎ |
| The present invention's product (10) | 300 ◎ ◎ | 486 ◎ | 559 ◎ |
| Reference substance (2) | 356 ◎ × | 1015 △ | 1453 × |
| Product (4) relatively | 388 ◎ △ | 645 ○ | 992 △ |
| Product (5) relatively | 366 ○ × | 432 × | 856 △ |
| Product (6) relatively | 308 ◎ △ | 486 ◎ | 559 ◎ |
| The 3rd day | The 5th day | |
| A B | A B | |
| The present invention's product (9) | 612 ◎ | 721 ○ |
| The present invention's product (10) | 628 ◎ | 755 △ |
| Reference substance (2) | 1912 × | 1857 × |
| Product (4) relatively | 1395 × | 1689 × |
| Product (5) relatively | 1204 × | 1623 × |
| Product (6) relatively | 781 △ | 952 △ |
A in the table: gel strength (g/cm), B: sense of food.
Can find out that from above result the present invention's product (9)～(10) even preserve 5 days, also keep soft.Particularly water-soluble hemicellulose that can butanedioic acid glycerine-acid esters has the effect that prevents that significantly year pudding is aging.In addition, after the boiling, the fissility that peels from steamer is good, can improve the operation when making year pudding.Correspondence is with it, (2) of contrast, and just sclerosis was saved in the 3rd day since first day, and it is maximum that hardness reaches, and loses the peculiar sense of food of rice cake fully, becomes inedible state.
When product (4) relatively, product (5) relatively, relatively product (6) relatively the time, only a little suppress aging tendency with reference substance (2).Relatively product (4) are from the tendency that began to have hardening in second day of preservation, and the fissility that peels from steamer after the boiling is good, but has become the rice cake that the rustle sense of food is arranged, and lack the distinctive rice cake flavor of rice cake.In addition, product (5) relatively, the fissility that peels from steamer after the boiling is poor, and sense of food also has the sticky sensation that sticks to one's teeth, and the distinctive rice cake flavor of rice cake also lacks.When relatively product (6) and reference substance or relatively product (4) and relatively during product (5) comparison again, sense of food has improvement, but when with the comparison of the present invention's product, the obvious variation of aging inhibition result when preserving 5 days.Can find out that from above result the present invention's product have the remarkable result that prevents the sclerosis and improve sense of food.
The rice cake that embodiment 3 adopts rice cake rice (glutinous rice) to make
With glutinous rice 200g, water 180g puts into to steam and endures machine, and white silk is endured in boiling, makes circular rice cake (reference substance (3)).In addition, put into steam endure machine before, add following listed article, modulate them, draw following article:
The present invention's product (11) add the present invention's product (1) 2.0g
The present invention's product (12) add the present invention's product (4) 2.8g
Relatively product (7) add butanedioic acid glycerine-acid esters 0.8g
Relatively product (8) add gum arabic 2.0g
Relatively product (9) interpolation gum arabic 2.0g reaches
Butanedioic acid glycerine-acid esters 0.8g
Various circular rice cake after the modulation is preserved down at refrigerated storage temperature (4 ℃).In order to observe time dependent aging phenomenon, in examination by sensory organs sense of food (pliability), measure the hardness of rice cake with galvanometer.Utilizing galvanometer to measure the hardness of circular rice cake, is the NRM-2002J that utilizes motionless Industrial Co., Ltd system, is Φ 2mm pin type at the pressure-sensitive axle, and the speed of table is to measure under the condition of 30 centimeters/minute.Numerical value is high more hard more.
The examination by sensory organs sense of food is pliability and the index such as elasticity of participant's overall merit when eating circular rice cake, by the quality order, is expressed as successively: ◎ (very good), zero (well), △ (poor slightly), * (poor).Below represented above result.Following evaluation is that maximum evaluations is represented in the evaluation according to 15 participants.
The hardness of circular rice cake and sense of food are over time
| Soon | First day | Second day | |
| A B | A B | A B | |
| The present invention's product (11) | 226 ◎ | 273 ◎ | 302 ◎ |
| The present invention's product (12) | 235 ◎ | 284 ◎ | 314 ○ |
| Reference substance (3) | 248 ◎ | 396 △ | 563 × |
| Product (7) relatively | 250 ◎ | 403 △ | 526 △ |
| Product (8) relatively | 246 ◎ | 397 ○ | 480 ○ |
| Product (9) relatively | 256 ◎ | 315 ○ | 357 ○ |
| The 3rd day | The 5th day | |
| A B | A B | |
| The present invention's product (11) | 361 ○ | 495 ○ |
| The present invention's product (12) | 383 ○ | 527 ○ |
| Reference substance (3) | 810 × | 1028 × |
| Product (7) relatively | 603 × | 833 × |
| Product (8) relatively | 526 × | 809 × |
| Product (9) relatively | 410 × | 620 × |
A in the table: gel strength (g/cm), B: sense of food.
Can find out that from above result the present invention's product (11)～(12) even preserve 5 days, also keep soft.By adding water-soluble hemicellulose in rice cake, significant anti-aging effect can be arranged, and it doesn't matter with having or not butanedioic acid glycerine-acid esters.Corresponding, reference substance (3), just sclerosis was saved in the 3rd day since first day, had lost the distinctive sense of food of rice cake fully, became inedible state.
When product (7) relatively, product (8) relatively, relatively product (9) are with reference substance (3) relatively the time, tool suppresses aging tendency more a little, but relatively the tendency that second day begin have hardening of product (7) from preserving becomes the rice cake that same sense of food is arranged with year pudding, lacks the distinctive rice cake flavor of rice cake.In addition, relatively product (8) have the sticky sense of food that sticks to one's teeth, and the distinctive rice cake flavor of rice cake also lacks.When relatively product (9) and reference substance or relatively product (7) and relatively during product (8) comparison again, sense of food has improvement, but during with the comparison of the present invention's product, the obvious variation of effect that wears out of the inhibition when preserving 5 days.Can find out that from above result the present invention's product have the remarkable result that prevents the sclerosis and improve sense of food.
The sclerosis of the rice cake of embodiment 4 freezing preservations suppresses
Make and embodiment 3 identical circular rice cakes, after the vacuum packaging, carry out the cucurbit sterilization processing ,-20 ℃ of freezing preservations (hereinafter referred to as reference substance (4)) down.
Except in the rice cake of modulation in embodiment 3, adding the water-soluble hemicellulose of 2.0g, use identical method, make circular rice cake (hereinafter referred to as the present invention's product (13)).
In order to observe freezing various circular rice cake, in the time of 1～7 day, time dependent aging phenomenon after at room temperature thawing, when carrying out examination by sensory organs sense of food (pliability), is measured the hardness of rice cake with galvanometer in freezing preservation.With the hardness of galvanometer mensuration rice cake, be the NRM-2002J that utilizes motionless Industrial Co., Ltd system, be Φ 2mm pin type at the pressure-sensitive axle, the speed of table is under the condition of 30 centimeters/minute, measures.Numerical value is high more, represents hard more.
The examination by sensory organs sense of food is pliability and the index such as elasticity of participant's overall merit when eating the fern cake, by the quality order, is expressed as successively: ◎ (very good), zero (well), △ (poor slightly), * (poor).Below represent above result.Following evaluation is that maximum evaluations is represented in the evaluation with 15 participants.
Hardness when freezing rice cake thaws and sense of food are over time
| A | B | C | D | E | |
| Reference substance (4) | 1 | 403 | 511 | 26.8 | ○ |
| 2 | 409 | 543 | 32.8 | △ | |
| 3 | 396 | 583 | 47.2 | × | |
| 7 | 400 | 692 | 73.0 | × | |
| Invention product (13) | 1 | 396 | 388 | -2.0 | ◎ |
| 2 | 386 | 413 | 7.0 | ◎ | |
| 3 | 404 | 435 | 7.7 | ○ | |
| 7 | 399 | 489 | 22.6 | ○ |
A in the table: freezing fate, B: the gel strength (g/cm) before freezing,
C: the gel strength after freezing (g/cm),
D: the variation in strength of gel rate (%) behind the freeze-thaw,
E: sense of food.
Can find out from above result, the present invention's product (13), even freezing preservation 7 days, sense of food is still good, keeps soft.Corresponding, reference substance (4) at freezing the 3rd day, promptly has the tendency of hardening, intactly becomes inedible state.From finding out here, by adding water-soluble hemicellulose of the present invention, can make the rice cake softness, can preserve for a long time.
As mentioned above when making rice cake product and rice cake confectionary, by adding water-soluble hemicellulose, can not damage the sense of food of rice cake product and rice cake confectionary, and can fully prevent to wear out, improve the operation when making, when freezing-inhibiting is preserved, time dependent sclerosis, and can be made the effect of rice cake product and rice cake confectionary in a large number.
Claims (4)
1. a rice cake product is characterized in that it has added water-soluble hemicellulose.
2. rice cake product as claimed in claim 1 is characterized in that, described water-soluble hemicellulose is extracted by soybean and obtains.
3. a rice cake confectionary is characterized in that it has added water-soluble hemicellulose.
4. rice cake confectionary as claimed in claim 3 is characterized in that, described water-soluble hemicellulose is extracted by soybean and obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98102163A CN1110259C (en) | 1998-05-19 | 1998-05-19 | New year cake product and cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98102163A CN1110259C (en) | 1998-05-19 | 1998-05-19 | New year cake product and cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1235774A CN1235774A (en) | 1999-11-24 |
| CN1110259C true CN1110259C (en) | 2003-06-04 |
Family
ID=5217165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98102163A Expired - Fee Related CN1110259C (en) | 1998-05-19 | 1998-05-19 | New year cake product and cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1110259C (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03175951A (en) * | 1989-09-06 | 1991-07-31 | Terumo Corp | Insoluble edible fiber and same fiber-containing food |
| CN1123117A (en) * | 1994-11-15 | 1996-05-29 | 傅新毓 | Fresh-keeping agent for new year cake made of glutinous rice flour |
| CN1149413A (en) * | 1996-09-29 | 1997-05-14 | 俞斌 | Instant new year cake and its processing method |
-
1998
- 1998-05-19 CN CN98102163A patent/CN1110259C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03175951A (en) * | 1989-09-06 | 1991-07-31 | Terumo Corp | Insoluble edible fiber and same fiber-containing food |
| CN1123117A (en) * | 1994-11-15 | 1996-05-29 | 傅新毓 | Fresh-keeping agent for new year cake made of glutinous rice flour |
| CN1149413A (en) * | 1996-09-29 | 1997-05-14 | 俞斌 | Instant new year cake and its processing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1235774A (en) | 1999-11-24 |
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