JP2001145462A - Dumpling, rice-cake sweet or the like - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a dumpling, a rice-cake sweet or the like capable of preventing decrease of flavor and preventing consolidation even in low temperature preservation without using additives such as glucide or an amylolytic enzyme. SOLUTION: This dumpling, rice-cake sweet or the like is obtained by compounding 60-30 pts.wt. rice bran except outer bran, 40-70 pts.wt. hydroxypropyl starch and 5-15 pt.wt. pregelatinized starch.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a shiratama dango, mitarashi dango, daifuku mochi, haji which does not lose its flavor even when stored at low temperatures (refrigerated and frozen) and does not cause hardening due to the so-called aging phenomenon of starch. It is related to dango and mochi confectionery, such as heavy mochi, kashiwa mochi, Abegawa mochi, and fertilizer mochi.

[0002]

[Prior art] Shiratama dango, mitarashi dango, Daifuku mochi,
Dango and mochi confectionery such as Hazu mochi, Kashiwa mochi, Abegawa mochi, and fertilizer mochi have moderate elasticity and softness, respectively, and this chewy texture has a favorable texture. However,
These dango / mochi confections become harder as time elapses after production, and particularly when stored under refrigeration, a hardening phenomenon accompanying the aging of starch is caused, and the texture is reduced. As a method for improving this, a method in which gelatin peptide is used in combination with β-amylase and an emulsifier (Japanese Patent Laid-Open No. 5-49403) has been proposed. Although it is known as one of the improvement methods, it has a drawback that the flavor becomes worse.

[0003]

SUMMARY OF THE INVENTION These problems, namely,
It is an object of the present invention to provide dango / mochi confectionery having a moderate elasticity and softness without lowering the flavor even if the dango / mochi confectionery is stored at a low temperature.

[0004]

As a result of repeated studies by the present inventors, the problems remaining in the above proposals, namely, moderate elasticity and softness without lowering the flavor even when the dumplings and rice cakes are stored at low temperature. Rice bran excluding red bran,
It has been found that the use of hydroxypropyl starch and pregelatinized starch having a degree of substitution in the range of 0.04 to 0.2 can significantly improve the present invention, thus completing the present invention.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION As hydroxypropyl starch usable in the present invention, specifically, potato starch, sweet potato starch,
Tapioca starch, sago starch, glutinous rice starch, waxy corn starch, particularly preferably potato starch, sweet potato starch, tapioca starch, sago starch and the like.

The degree of substitution (DS) of hydroxypropyl starch in the present invention refers to the average value of substituted hydroxyl groups per anhydroglucose residue. S. 0.04-0.
It is preferably in the range of 3.

The amount of hydroxypropyl starch used in the present invention varies slightly depending on the degree of substitution.
70 parts by weight are preferred. If the amount is less than 40 parts by weight, curing prevention during refrigerated storage is insufficient, and if the amount is more than 70 parts by weight, the dango and mochi confectionery dough becomes viscous, and the original texture and flavor of the dango and mochi confectionery are lost.

Examples of the pregelatinized starch used in the present invention include natural starches such as potato starch, corn starch, sweet potato starch, tapioca starch, sago starch, rice starch, amaranth starch, and modified starches thereof (acid-decomposed starch). , Oxidized starch,
Starch derivatives such as etherification, esterification, and cross-linking, and wet heat-treated starch) are pre-gelatinized by a conventional method using a drum dryer or an extruder.

The amount of pregelatinized starch is preferably added when workability due to mass production must be improved. In this case, the amount of pregelatinized starch is preferably 5 to 15 parts by weight. If the amount is less than 5 parts by weight, the sticky dough becomes less sticky, and if the amount is more than 15 parts by weight, the flavor of the dumpling / mochi confectionery decreases.

[0010] As described above, the manufactured dango / mochi confectionery does not lose its flavor even when stored at a low temperature, prevents hardening due to aging of starch, and has appropriate elasticity and softness.
Dango and mochi confectionery can be provided. Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.

<Example 1> A blended white ball powder was prepared using hydroxypropylated tapioca starch (DS 0.09) and rice bran (Kami-Shira, hereinafter referred to as bran) at the blending ratio shown in Table 1. 77 parts by weight of water was added to 100 parts by weight of this blended white ball powder, and the mixture was kneaded to form a spherical shape (white ball dumpling) having a diameter of about 2 cm. After molding, it was put into boiling water, taken out about 5 minutes later, and cooled with running water. Then raise it in a zaru and drain it,
Stored all day long in the refrigerator. The compressive strength of the shiratama dango after refrigeration was measured, and the texture was compared with the state before the refrigeration treatment.
The compressive strength used in the examples of the present invention means that the strength of a spherical sample piece having a diameter of about 2 cm compressed with a 10 mm diameter flat plate plunger using a rheometer (manufactured by Fudo Industry Co., Ltd.) by 3 mm. The average value of the measurements was taken. The table rising speed was 6 cm / min. Table 1 shows the results.

The texture in Table 1 was evaluated according to the following criteria. ：: Moderate elasticity and softness even after refrigerated storage. Δ: Moderate elasticity even after refrigerated storage, but too soft and sticky. X: Hardness after refrigerated storage.

[0013]

[Table 1]

<Example 2> Shiratama dango was prepared using 50 parts by weight of hydroxypropylated tapioca starch and 50 parts by weight of bran having different degrees of substitution, and the compressive strength after refrigeration for 24 hours in the same manner as in Example 1 The texture was evaluated. Table 2 shows the results. The evaluation of the texture was performed in the same manner as in Table 1. Regarding 6 in Table 2, in view of the results of 5, the same procedure was carried out with 40 parts by weight of hydroxypropylated tapioca starch and 60 parts by weight of bran.

[0015]

[Table 2]

<Example 3> Shiratama dumpling was prepared using 50 parts by weight of hydroxypropylated starch and 50 parts by weight of bran, and the compressive strength and texture after refrigeration for 24 hours in the same manner as in Example 1. Was evaluated. Table 3 shows the results.
The evaluation of the texture was performed in the same manner as in Table 1.

[0017]

[Table 3]

<Example 4> Shiratama flour was prepared using hydroxypropylated tapioca starch (DS 0.09), bran, and pregelatinized wheat starch at the compounding ratio shown in Table 4, and the same as in Example 1. Was evaluated for compressive strength after 24 hours of refrigeration, texture and workability. Table 4 shows the results.

The workability was evaluated according to the following criteria. ：: The dough is not sticky and is rounded neatly. Δ: The dough is slightly sticky, but is rounded neatly. ×: The dough is quite sticky and cannot be rolled cleanly.

[0020]

[Table 4]

Example 5 A method similar to that of Example 1 using 50 parts of hydroxypropylated tapioca starch (DS 0.09), 40 parts of bran, 10 parts of pregelatinized wheat starch, and 87 parts of water. Then, after refrigeration for 2 days and then thawing at room temperature, the shiratama was eaten, and a texture comparable to that of shiratama before freezing was obtained.

As can be seen from Example 1, when the content of hydroxypropylated starch is 40 parts by weight or less, the effect of refrigerated storage is not sufficiently prevented. The hydroxypropylated starch is 70
If it is more than weight part, the dango / mochi confectionery dough becomes viscous,
Dango and mochi sweets lose their original texture. As can be seen from Example 2, if the degree of substitution is 0.04 or less, the effect of refrigerated storage is insufficiently prevented. When the substitution degree is 0.2 or more, the dango / mochi confectionery dough becomes viscous and loses the original texture of the dango / mochi confectionery. However, if the amount of starch is adjusted, a good dango can be produced. On the other hand, from Example 3, the difference between the raw materials is considered to be small.

As can be seen from Example 4, if the pregelatinized starch is less than 5 parts by weight, the dough becomes sticky and does not form well, and if it is more than 15 parts by weight, the dough becomes hard and cannot be rolled well. As can be seen from Example 2, the degree of substitution is 0.04 to
A hydroxypropylated starch in the range of 0.3 to 40-70.
It is clear that the dango / mochi confectionery blended with 30 parts by weight of rice bran and 30 to 60 parts by weight of rice bran has little change in physical properties during refrigerated storage and is excellent. Further, by further adding a pregelatinized starch, an improvement in workability is recognized. Also, from Example 5, it can be seen that there is no problem even in the case of freezing and preservation in the formulation in this range.

As described above, according to the present invention, without using additives such as saccharides and amylolytic enzymes,
It is possible to provide dumplings and rice cakes that can prevent hardening due to aging without lowering the flavor even when refrigerated or frozen at a low temperature.

Claims (3)

[Claims] [1] Dango / mochi confectionery comprising as main ingredients 30 to 60 parts by weight of rice bran excluding red bran and 40 to 70 parts by weight of hydroxypropyl starch.
Mochi sweets. 2. The method according to claim 2, wherein 55 to 15 parts by weight of rice bran excluding red bran, 40 to 70 parts by weight of hydroxypropyl starch, and 5 to 15 parts by weight of pregelatinized starch are blended as main ingredients of the dango / mochi confectionery. Dango and mochi sweets. 3. The substitution degree of hydroxypropyl starch is as follows:
3. The method according to claim 1, wherein the range is from 0.04 to 0.3.
Dango and mochi confections described in.