JP2001069930A - Heat-resistant rice cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a heat-resistant rice cake excellent in heat resistance with hardly breaking into pieces while cooked, and capable of keeping its favorable palate feeling. SOLUTION: This heat-resistant rice cake is made mainly of rice starch gained from mung bean starch and rice, and furthermore, may contain a processed food of waxy cornstarch in addition. Also it is preferable that the rice cake contains at least one kind of paste material selected from gum guaiac, tara gum, locust beam gum, tamarind gum, cassia gum, xanthan gum, gum arabic, psyllium seed gum, konjak mannan, carrageenan, soybean polysaccharides, sodium alginate, pullulan, and furcellaran.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heat-resistant rice cake which is excellent in heat resistance with less boil-off and has a texture and flavor comparable to those made only with glutinous rice.

[0002]

2. Description of the Related Art Conventionally, there is rice cake as a food in Japan, and rice cake is cooked and eaten by baking or boiling. As a cooked rice cake,
There are zoni and oden.

[0003]

However, when cooked by boiling the mochi, the mochi may be broken, that is, the mochi may melt out and become sticky. When the mochi breaks down, the liquid boiling the mochi becomes muddy.
When rice cakes are used for oden, etc., they are boiled in the form of a drawstring with rice cakes fried in oil. When boiled, the mochi in the fried food may melt and flow out of the fried food.

[0004] On the other hand, if the heat resistance is improved so as not to disintegrate, there is a problem that the texture and flavor cannot be kept good and the original taste of rice cake made only of glutinous rice is lost.

Therefore, an object of the present invention is to provide a heat-resistant rice cake which is excellent in heat resistance which is hard to be boiled and which is comparable in texture and flavor to rice cake made only of glutinous rice.

[0006]

DISCLOSURE OF THE INVENTION The present invention has been made to achieve the above object, and is a heat-resistant rice cake mainly composed of mung bean starch and rice starch obtained from rice.

[0007] By using mung bean starch and rice starch as the main components in this way, a heat-resistant rice cake having heat resistance not to be boiled and maintaining good texture can be obtained.
That is, heat resistance can be improved by using mung bean starch, and good texture and flavor can be maintained by using rice starch.

In the present invention, the rice starch is preferably glutinous rice starch obtained from glutinous rice, or may be a mixture of glutinous rice starch and non-glutinous rice starch obtained from non-glutinous rice.

Further, in the present invention, a processed product of waxy corn starch may be further contained. in this way,
By further adding a processed product of non-glutinous rice starch or waxy corn starch, the viscoelasticity of the rice cake can be improved, and the texture and flavor can be kept good.

Further, in the present invention, guar gum,
It further contains one or more pastes of cod gum, locust bean gum, tamarind gum, cassia gum, xanthan gum, gum arabic, silium seed gum, konjac mannan, carrageenan, soy polysaccharides, sodium alginate, pullulan, and furceleran Is preferred. By further containing such a paste, the viscoelasticity and extensibility of the rice cake can be improved. In particular, by containing guar gum, the shape retention of rice cake at the time of production can be obtained.

[0011]

In the present invention, the content of the mung bean starch is preferably 2 to 40% by weight, and the content of the rice starch is preferably 5 to 50% by weight. If the mung bean starch is less than 2% by weight, there is no effect of suppressing the dissolution, and if it is more than 40% by weight, the texture of the rice cake is remarkably different. On the other hand, if the rice starch content is less than 5% by weight, the flavor of the rice cake is poor, and if it is more than 50% by weight, it is impossible to prevent the rice cake from melting out.

The content of the processed waxy corn starch is preferably 5 to 50% by weight. Non-glutinous rice starch and waxy corn starch are less than 5% by weight, respectively, when added to the above, do not have the effect of making the shape retention and texture more mochi-like. I will.

Guar gum, cod gum, locust bean gum, tamarind gum, cassia gum, xanthan gum,
Preferably, one or more of the pastes of gum arabic, silium seed gum, konjac mannan, carrageenan, soybean polysaccharide, sodium alginate, pullulan, and furceleran is 0.1 to 10% by weight. 0.
If it is less than 1% by weight, there is no effect in improving the viscoelasticity and extensibility of the rice cake, and if it is more than 10% by weight, it absorbs water and cannot obtain moldability. In particular, when boiled, the water absorption improves with the lapse of time, and the moldability cannot be further obtained.

The heat-resistant rice cake in the present invention is heated with hot water at 90 ° C., and after 1 hour, the turbidity of the hot water due to melting is measured using a turbidimeter (Model 18 manufactured by HACH Company).
900), it is preferable to have a heat resistance of 5 to 20 NTU, especially when a transparent juice without turbidity is desired.

In the present invention, rice starches such as glutinous rice starch and non-glutinous rice starch include those contained in rice such as glutinous rice and non-glutinous rice, those contained in rice flour obtained from these rices,
Alternatively, there is a product separated from rice or rice flour. Furthermore, in the present invention, rice starch such as glutinous rice starch and non-glutinous rice starch also includes chemically modified rice starch, and the modified rice starch is etherified, esterified, or deproteinized. There is something. Examples of the waxy corn starch chemicals include etherified, esterified, and crosslinked products such as phosphoric acid.

When the heat-resistant rice cake according to the present invention contains a mixture of various starches or a waxy corn starch or a paste, the mixture of various starches with a thickener of waxy corn starch or a paste is added in an amount of 0%. .70-0.
It can be obtained by adding 85 water, stirring, and making it into a uniform slurry, then molding with a molding machine, and performing pregelatinization in steam or hot water.

[0017]

Next, examples of the heat-resistant rice cake according to the present invention will be described. To a mixture obtained by mixing various starches in the ratio shown in Table 1, and waxy corn starch, cod gum or guar gum, water in the ratio shown in Table 1 was added and stirred, and after molding,
Examples 1 to 4 and Comparative Example 1 were produced by gelatinizing by boiling in hot water (95 to 98 ° C.) for 10 minutes and then cooling.

[0018]

[Table 1]

The rice cakes of Examples 1 to 4 and Comparative Example in the frozen state were again put into boiling water (95 to 98 ° C.), and after 10 minutes,
The texture after 30 minutes and 60 minutes was evaluated by 10 panelists, and the state of collapse after 10 minutes, 30 minutes, and 60 minutes was observed. The results are shown in Tables 2 and 3. further,
The results of observation of the shape retention during molding are shown in Table 4, and the turbidity of the hot water caused by melting after heating with 90 ° C. hot water for 60 minutes is shown in Table 5. Table 2 shows the average value of the evaluations performed by each panel in five levels (5: very good, 4: good, 3: normal, 2: bad, 1: very bad).

[0020]

[Table 2]

[0021]

[Table 3]

[0022]

[Table 4]

[0023]

[Table 5]

As described above, in Examples 1 to 4, the texture,
It can be seen that in all of the flavor, boiling collapse, and turbidity, it is superior to the comparative example. In particular, it can be seen that Examples 1 to 3 are excellent.

[0025]

As described above, according to the present invention, by using mung bean starch and glutinous rice starch as main components, a heat-resistant rice cake which is excellent in heat resistance which is hard to be boiled and which can maintain a good texture can be obtained. Can be provided.

Claims (5)

[Claims] 1. A heat-resistant rice cake mainly comprising mung bean starch and rice starch obtained from rice. 2. The heat-resistant rice cake according to claim 1, wherein the rice starch is a glutinous rice starch obtained from glutinous rice. 3. The heat-resistant rice cake according to claim 1, further comprising a processed product of waxy corn starch. 4. Guar gum, cod gum, locust bean gum, tamarind gum, cassia gum, xanthan gum,
4. The composition according to claim 1, further comprising at least one kind of paste selected from gum arabic, silium seed gum, konjac mannan, carrageenan, soybean polysaccharide, sodium alginate, pullulan, and furceleran. Heat-resistant mochi. 5. The heat resistance as claimed in claim 1, wherein the content of the mung bean starch is 2 to 40% by weight, and the content of the rice starch is 5 to 50% by weight. Mochi.