JP2001037433A - Frozen rice cake and frozen dumpling enabling spontaneous thawing at low temperature - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen rice cake and frozen dumpling enabling spontaneous thawing at a temperature zone as low as <=10 deg.C. SOLUTION: A frozen rice cake is produced by immersing 1,000 g of glutinous rice in water for 6 hr, draining the rice, pounding the rice with a pounding machine, adding 1% yam powder, 15% sugar, 1% salt and 25% water based on the weight of the raw rice to the rice during the pounding process, allowing the pounded rice to cool and quickly or slowly freezing the product. The frozen rice cake can be spontaneously thawed at a low temperature zone of <=10 deg.C without causing freezing denaturation. A frozen dumpling spontaneously thawable at <=10 deg.C can be produced by a similar method except for a little variation in the addition of water.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen rice cake and a frozen dumpling which can be naturally thawed in a stable manner even in a low temperature range of 10 ° C. or less.

[0002]

2. Description of the Related Art Frozen rice cakes and frozen dumplings made by conventional techniques can be broadly classified into two types: those that are rapidly frozen and those that are slowly frozen. Quick-frozen products are premised on heating and thawing before eating. In addition, the product temperature due to slow freezing is-
Although it hangs around 10 ° C, frozen food is at a temperature much higher than the international standard of freezing and storing at -18 ° C or lower, and is in a so-called semi-frozen state. Not really.

[0003] Frozen rice cakes and dumplings manufactured by conventional techniques have a drawback that quick-freezing cannot be easily eaten without a heating means, heating equipment or heating facility. If slow freeze is used instead of slow freeze, dough cracks during freezing or frozen storage, or becomes white wax during frozen storage or thawing,
In addition, there are various defects that cannot be used as frozen foods, such as separation of water from the dough and sponge-like dough being in a so-called sponge state.

[0004] Quick frozen, below -15 ° C to -18 ° C
Conventional products stored at the following temperatures are premised on heat thawing, but have the drawback that when the rice cake or dumpling cools down after thawing, the dough hardens almost in a matter of hours.

In the prior art, for example, when the thickness is several
If the rice cake is from 20 cm to 20 cm or more, it may cause uneven thawing depending on the heating means in a product by quick freezing, and may cause uneven freezing and thawing in a product by slow freezing.

[0006]

SUMMARY OF THE INVENTION Frozen rice cakes and frozen dumplings can be quickly frozen in the process, and although they fall outside the definition of frozen foods, they can be manufactured by slow freezing due to their simplicity. desirable. Further, it is desirable to eliminate various defects such as cracking, whitening, water separation, and soaking of the dough during freezing, frozen storage, and thawing. In addition, for the wide use and development of products, and the convenience of eating, it is ideal that frozen rice cakes and frozen dumplings can be naturally thawed in the lowest possible temperature range, irrespective of heating and thawing means.

[0007] Therefore, according to the present invention, from the manufacturing process, quick freezing and slow freezing can be performed, and the dough is not denatured or deformed during freezing, frozen storage, or thawing, and a microwave oven or the like is used at the time of thawing. Even without using heating means,
The aim is to produce frozen mochi and frozen dumplings that can be naturally thawed in a stable manner even in a very low temperature range of 0 ° C or lower.

[0008]

SUMMARY OF THE INVENTION The higher the concentration and sugar content and the higher the water content of a frozen food, the easier it is to thaw at low temperatures. Therefore, in order to allow the frozen rice cake and frozen dumpling to naturally thaw in a stable form at a low temperature range of 10 ° C. or less, the present invention uses salt, sugar, yam powder or thickening polysaccharide to a degree that does not impair the taste. In addition to the above, a method is employed in which the concentration and sugar content are increased, and the dough is made to contain a large amount of water, thereby facilitating thawing and maintaining the flexibility after the thawing without hardening the dough.

It is one of the features of the present invention that the dough contains a large amount of moisture. Although there is a slight difference depending on the degree of drying and moisture content of the rice used, the amount of water contained in the dough is typically 25% of the raw rice weight. Below this amount of water, the dough becomes more susceptible to various freeze denaturations as the amount of water decreases, and above this amount the dough loses its stickiness and becomes more watery as the amount of water increases. Dango's original texture cannot be obtained. The amount of water in the allowable range is generally more than 15%
It is less than 0%. Approximately 25% of the raw rice weight is adjusted to an appropriate amount of water.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Frozen rice cakes and frozen dumplings have a dough concentration and sugar content which are increased by salt, sugar, yam powder or thickening polysaccharides, and contain a large amount of water. It can be naturally thawed in a stable form even at low temperature. Further, the frozen rice cake and the frozen dumpling produced by the present invention are characterized in that they do not undergo freeze denaturation even when stored in a frozen stocker for a long time. Furthermore, if measures are taken immediately after freezing, such as vacuum packaging, to prevent oxidation and drying, frozen storage for a longer period of time becomes possible. The frozen rice cake and the frozen dumpling produced by the present invention have extremely high water retention, and show no water separation during quick freezing, frozen storage, and thawing. One of the major features is that the dough does not become white wax even at a very low temperature range of around 5 ° C.

An embodiment will be described below.

Example (1) Frozen glutinous sticky rice 1000 g Yam powder 10 g Sugar 15 g Salt 10 g Tap water 250 g 1000 g of glutinous rice was immersed for 6 hours, then drained thoroughly and steamed with a household steamer for 30 minutes. After steaming, the rice cake was pasted with a home rice cake pasting machine, and in the process, the above-mentioned amounts of the thickening polysaccharide, sugar, salt, tap water and other materials were added. These can be added individually, or they can be added all at once after previously mixing. The longer the time, the finer the texture of the glutinous dough and the better the texture. After finishing the sticking, it was molded into a stretched rice cake having a thickness of 3 cm and a thickness of 5 cm and allowed to cool. When the temperature of the dough dropped to room temperature, it was stretched into a quick freezer at −40 ° C., and rice cake was quickly frozen. 20 days later,
Thawed frozen rice cakes of each thickness.
In each case, natural thawing was successfully performed even at a room temperature of 7 ° C or a refrigerator having a refrigerator temperature of 5 ° C to 8 ° C. It did not undergo any modification such as cracking, water separation or white waxing, and had a very smooth texture similar to freshly made rice cake. The dough does not cure after more than two days and maintains its softness when thawed. In this example, the yam powder is used in an amount of 1% based on the weight of raw rice, but the same amount of the thickening polysaccharide may be used instead. Also,
An experiment of slow freezing was carried out by placing rice cakes manufactured using the same materials and methods in a freezing stocker at about -25 ° C. Even in this case, a refrigerator having a room temperature of 7 ° C or a refrigerator temperature of 5 ° C to 8 ° C was used. Naturally thawed well inside. Not subject to freeze denaturation
It has the same texture as freshly made rice cake. After all, the dough is 2
Does not cure over days.

(2) Frozen Dango Hitomebore 1000g Yam powder 10g Sugar 15g Salt 10g After soaking the Hitomeboro for 1 hour, drain the water thoroughly, steam with a small low-pressure boiler for 15 minutes, wash the steamed rice with cold water, and then Steamed in boiler for 9 minutes.
After that, the dough is soaked in water at the stage when the rice grains have completely come to an end, so that moisture is absorbed, and then the dough is further added while adding ingredients such as yam powder, salt, and sugar. I made the dough. Unlike the frozen rice cake manufacturing method, when making dumpling dough, soak the water in the dough, soak the dough in the water at the kneading stage,
That way. The dumpling dough produced by the above-mentioned method was used as a next step in an automatic skewer-dango molding machine to make 37 g to 40 g skewer dumplings, which were frozen in a quick freezer at -40 ° C. After freezing, it was vacuum-packaged, and after 20 days, spontaneous thawing was attempted at a low temperature of 10 ° C. or less. No freezing denaturation, no cracking or white waxing. Dango made by this method does not cure even after 2 days. In addition, an experiment of thawing frozen dough having a thickness of 3 cm was also performed, but the skewer could be thawed flexibly even at a low temperature of 10 ° C. or less. Yam powder can be replaced with the same amount of thickening polysaccharide. Even if it is slowly frozen in a freezing stocker at about -25 ° C, the dumpling can be naturally thawed well even at a low temperature of 10 ° C or less.

In the above, the embodiments relating to frozen rice cakes and frozen dumplings have been described. Even when processed into azuki dumpling, zunda dumpling, sesame dumpling, walnut dumpling, glued dumpling, etc., even if frozen by either quick freezing or slow freezing, they can be naturally thawed well. .

[0014]

The product according to the present invention is characterized in that heating means, heating equipment and heating facilities are not required. For example, if it is of a normal size that can be eaten with one or two mouthfuls, 10
It can be naturally thawed within about one hour even in a low temperature range of less than ℃. If the temperature and room temperature are around 30 ° C., the natural thawing can be performed in a very short time of around 15 minutes. Therefore, the product of the present invention can be easily consumed anywhere. Also, from the manufacturing point of view, there is an advantage that the amount of water is extremely large, the weight of the dough is increased as a whole, and the production cost is accordingly reduced. −
Since freezing denaturation does not occur even when stored at a low temperature of 18 ° C. or less, it can be pointed out that product management is easy.

Claims (1)

[Claims] (1) adding a salt, a saccharide, a yam powder or a thickening polysaccharide to a dough; and adding water such as distilled water or tap water of about 25% of the raw rice weight to the dough. Irrespective of whether it is due to quick freezing or slow freezing,
Frozen rice cake and frozen dumpling that can be naturally thawed in a stable form at a low temperature of ℃ or less.