JP2001327256A - Quality-improving composition for rice cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a quality-improving composition for rice cake, capable of improving the palate feeling of rice cake without spoiling the flavor inherent in the rice cake, and capable of inhibiting rice cake from being stiffened due to its aging during storage, and to provide a method for producing rice cake characterized by comprising addition of the quality-improved composition to rice cake. SOLUTION: This quality-improving composition for rice cake is obtained by including a galactomannan decomposition product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for improving the quality of rice cakes, characterized by adding a decomposed product of galactomannan, and a method for producing rice cakes using the same.

[0002]

2. Description of the Related Art Mochis are traditional foods that have been eaten for a long time, and there are many types such as daifuku mochi, rice balls, botata mochi, kagami mochi, kashiwa mochi, noshi mochi, tofu mochi, and dumpling. Starch contained in rice cakes is gelatinized when heated in the presence of moisture,
It swells and forms a unique texture as a mochi. As for the texture of rice cakes, soft, smooth and crisp are preferred. However, during storage, the pregelatinized starch returns to the β-form with the passage of time, a so-called aging phenomenon, and the starch becomes hardened, the texture is reduced, and the commercial value is significantly reduced. Therefore, there is a strong demand for quality that can withstand a long storage period. As a method for improving the quality of rice cakes, it is known to add thickening polysaccharides such as pectin, xanthan gum, carrageenan, and tara gum to rice cakes. However, when such a thickening polysaccharide is added, the viscosity increases, so that the dough tends to become uneven. In addition, there arises a problem such that the separation of the kettle becomes worse. In addition,
Using the enzyme of US Pat.
A number of attempts have been made, such as a method of adding saccharides such as oligosaccharides and sugar alcohols of No. 72, and a method of using trehalose and glycerin fatty acid esters in JP-A-7-79689. However, the quality of rice cakes has not been sufficiently improved.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to a quality improving composition for rice cakes, which improves the texture without impairing the original flavor of rice cakes and suppresses the hardening of rice cakes due to aging during storage. It is an object of the present invention to provide a method for producing rice cakes characterized by adding.

[0004]

Means for Solving the Problems In view of the above situation, the present inventors have conducted intensive studies and as a result, have found that the inclusion of a decomposed product of galactomannan can improve the texture of rice cakes and suppress aging. For the first time and completed the present invention. That is, the present invention relates to a rice cake quality improving composition containing a galactomannan hydrolyzate, and a rice cake production method characterized by adding the same.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The rice cakes of the present invention are prepared by kneading a raw material containing starch (glutinous rice, non-glutinous rice, etc.) as a main component while heating the mixture and molding. Examples include, but are not limited to, mochi or dumplings, such as daifuku mochi, rice cake, botata mochi, kagami mochi, kashiwa mochi, bean mochi, and noshi mochi. The galactomannan hydrolyzate in the present invention is an indigestible high-molecular polysaccharide that is not digested by human digestive enzymes, and hydrolyzes thickening polysaccharides such as guar gum, locust bean gum, and cod gum mainly containing galactomannan. It is decomposed, purified and dried. These decomposed products are almost tasteless and odorless, and are dissolved in water in a colorless and transparent manner to form a low-viscosity solution. The hydrolysis method is not particularly limited, such as a method using an enzyme, a method using an acid, and the like.However, a method using an acid may cause low-molecular-weight monosaccharides, disaccharides, and the like in some cases. Degradation by enzymes is preferred because certain degradation is difficult. The enzyme used in the enzymatic degradation method is not particularly limited as long as it is a commercially available one or a naturally occurring one as long as it hydrolyzes the mannose linear chain, but β-derived from Aspergillus or Rhizopus, etc. Galactomannanase is preferred. The degraded galactomannan used in the present invention has an average molecular weight of 2,000 to 100,000, and has a viscosity of 10 mPa · s or less when a 1% aqueous solution is measured using a B-type viscometer. It is desirable. The quality improving composition for rice cakes containing the decomposed product of galactomannan having an average molecular weight of 2,000 or more has an effect of improving quality, but usually has an average molecular weight of 100,0.
If it exceeds 00, the viscosity is so high that it often causes inconvenience when added to rice cakes. Therefore, the average molecular weight of the sugar chain is preferably 2,000 to 100,000. More preferably, the average molecular weight is 5,000 to 40,000.
Degraded to a certain extent is desirable. Although the method for measuring the average molecular weight is not particularly limited, polyethylene glycol (molecular weight: 2,000, 20,000, 100, 0
00) using a high-performance liquid chromatographic method (column: YMC-Pack Diol-120, manufactured by YMC Corporation) as a marker to determine the molecular weight distribution.

[0006] The content of the composition for improving the quality of rice cakes of the present invention is not particularly limited as long as it contains a decomposed product of galactomannan. The effective amount of the decomposition product,
When used, 0.1 to 10% by weight of the raw rice, preferably,
0.2-5% by weight, more preferably 0.5-2% by weight
It is desirable that the amount of the galactomannan hydrolyzate be assured. In addition, for other substances used in combination,
Without further limitation, amino acids, peptides,
Oligosaccharides, dextrins, emulsifiers and the like can be mentioned. The following is presumed as to the mechanism of the improvement effect in the present invention. Galactomannan, a component of water-soluble dietary fiber, is decomposed to an appropriate chain length and becomes a binding agent in a manner that surrounds the starch particles of rice cakes, and has a high moisturizing effect. (Improvement of texture and prevention of aging). The method for adding the product of the present invention is not particularly limited, but is preferably added when steaming the raw rice and then forming rice cakes, similarly to the conventional method for adding saccharides. The present invention will be specifically described below with reference to examples, but is not limited thereto.

[0007]

EXAMPLE 1 Hydrochloric acid was added to 1,200 parts of water to adjust the pH to 4.5. 0.2 parts of β-galactomannanase produced by Aspergillus sp. And 100 parts of guar gum powder were added thereto, and an enzyme reaction was carried out at 50 ° C. for 24 hours. After reaction 90
After heating at 30 ° C. for 30 minutes to inactivate the enzyme, activated carbon 20
Parts were added. After 30 minutes, the mixture is filtered and separated to give a clear aqueous solution 110.
0 parts were obtained. This aqueous solution was spray-dried to obtain 92 parts of powder of the product of the present invention (average molecular weight: 20,000). The viscosity of the 1% aqueous solution measured with a B-type viscometer (Toki Sangyo Co., Ltd.) was 2 mPa · s.

Example 2 Hydrochloric acid was added to 1,200 parts of water to adjust the pH to 4.5. 0.2 parts of β-galactomannanase produced by Aspergillus sp. And 10 parts of locust bean gum powder
0 parts were added and the enzyme reaction was performed at 50 ° C. for 24 hours. After the reaction was completed, the mixture was heated at 90 ° C. for 30 minutes to deactivate the enzyme, and then 20 parts of activated carbon was added. After 30 minutes, the mixture was separated by filtration to obtain 1000 parts of a transparent aqueous solution. This aqueous solution was spray-dried to obtain 93 parts of powder of the product of the present invention (average molecular weight: 12,000). Using a 1% aqueous solution of this type, type B viscometer (Toki Sangyo Co., Ltd.)
Was 1.5 mPa · s when measured with a.

Example 3 Hydrochloric acid was added to 1,200 parts of water to adjust the pH to 4.5. 0.2 parts of β-galactomannanase produced by Aspergillus sp. And 100 parts of guar gum powder were added thereto, and an enzyme reaction was carried out at 50 ° C. for 24 hours. After reaction 90
After heating at 30 ° C. for 30 minutes to inactivate the enzyme, activated carbon 20
Parts were added. After 30 minutes, the solution is separated by filtration and a clear aqueous solution 100
0 parts were obtained. After concentrating this aqueous solution (solid content: 20%), dextrin was dissolved in 1/2 of the solid content and spray-dried to obtain 100 parts of powder of the product of the present invention.

Example 4 After washing 82 parts of rice cake with water and immersing it in water overnight, the rice cake was drained for 60 minutes or more, and rice cake was steamed. Furthermore, lukewarm water 8.1
Parts, sugar: 9.08 parts, the product of the present invention obtained in Example 1
82 parts were added, and the mochi was attached with a mochi attaching machine. The finished weight of the obtained rice cake was 95 parts.

Example 5 82 parts of rice cake was washed with water, immersed in water overnight, drained for 60 minutes or more, and rice cake was steamed. Furthermore, lukewarm water 8.1
Parts, 9.08 parts of sugar, 0.1 part of the product of the present invention obtained in Example 2.
82 parts were added, and the mochi was attached with a mochi attaching machine. The finished weight of the obtained mochi was 94 parts.

Example 6 82 parts of rice cake was washed with water and immersed in water overnight, then drained for 60 minutes or more, and rice cake was steamed. Furthermore, lukewarm water 8.1
Part, sugar 9.08 part, the product of the present invention obtained in Example 3.
23 parts were added, and the mochi was attached using a mochi attaching machine. The finished weight of the obtained rice cake was 95 parts.

Example 7 82 parts of rice cake was washed with water, immersed in water overnight, drained for 60 minutes or more, and rice cake was steamed. Furthermore, lukewarm water 8.1
Part, sugar 9.08 part, the product of the present invention obtained in Example 3.
23 parts were added, and the mochi was attached using a mochi attaching machine. The finished weight of the obtained rice cake was 95 parts.

Example 8 45.0 parts of lukewarm water was added to 55.0 parts of the new flour, mixed and steamed. Further, 4.0 parts of lukewarm water and 1.0 part of the product of the present invention obtained in Example 1 were mixed, and kneaded with force until gloss was obtained. The finished weight of the obtained dumpling was 60 parts.

Comparative Example 1 82 parts of rice cake was washed with water, immersed in water overnight, drained for 60 minutes or more, and rice cake was steamed. Furthermore, lukewarm water 8.1
Parts, 9.08 parts of sugar and 0.82 parts of guar gum,
We put mochi on mochi making machine. The finished weight of the obtained mochi was 92 parts.

Comparative Example 2 82 parts of rice cake was washed with water, immersed in water overnight, drained for 60 minutes or more, and rice cake was steamed. Furthermore, lukewarm water 8.1
Parts, 9.08 parts of sugar and 0.82 parts of locust bean gum were added, and rice cakes were made with a rice cake making machine. The finished weight of the obtained mochi was 92 parts.

Comparative Example 3 82 parts of the rice cake was washed with water, immersed in water overnight, drained for 60 minutes or more, and the rice cake was steamed. Furthermore, lukewarm water 8.1
, Sugar, 9.08 part, guar gum, 0.82 part, and dextrin, 0.41 part, and the mixture was moistened with a mochi making machine. The finished weight of the obtained mochi was 93 parts.

Comparative Example 4 82 parts of the rice cake was washed with water, immersed in water overnight, drained for 60 minutes or more, and the rice cake was steamed. Furthermore, lukewarm water 8.1
Parts, 9.08 parts of sugar and 0.82 parts of oligosaccharides were added, and the mixture was made with a rice cake making machine. The finished weight of the obtained mochi was 93 parts.

Test Example 1 The rice cakes prepared in Examples 4, 5 and 6 above, Comparative Examples 1 and 2,
Using the rheometer (Fudo Kogyo Co., Ltd.) for the rice cake prepared in 3 and 4 and the rice cake prepared as a control without adding the product of the present invention, a tensile test (elongation) and a compression test of the additive and non-additive products (Hardness) were compared (Tables 1 and 2).
In addition, sensory evaluation was performed on smoothness, softness, and crispness by 10 panelists. A similar rating of 2
The test was performed after storage at 5 ° C. for 48 hours. The evaluation was performed by a five-point score evaluation, expressed as an average value, and the results are shown in the following tables (Tables 3 and 4).

<Tension test, compression test>

[Table 1] Immediately after production

[0021]

[Table 2] 48 hours after storage

<Sensory evaluation>

[Table 3] Immediately after production

[0023]

[Table 4] 48 hours after storage <Evaluation criteria> Very good 5 Good 4 Normal 3 Bad 2 Very bad 1

Test Example 2 The dumpling prepared in Example 7 above and the dumpling prepared as a control without adding the product of the present invention were used in a panel 10
Sensory evaluation was performed on smoothness, softness, and crispness by a person. The same evaluation was performed after storage at 25 ° C. for 24 hours. The evaluation was carried out by a five-point score evaluation, expressed as an average value, and the results are shown in the following tables (Tables 5 and 6).

<Sensory evaluation>

[Table 5] Immediately after production

[0026]

[Table 6] 24 hours after storage <Evaluation criteria> Very good 5 Good 4 Normal 3 Bad 2 Very bad 1

As described above, rice cakes to which the product of the present invention was added were better in texture (smoothness, softness, crispness) than the control. In addition, those to which the product of the present invention was added exhibited excellent taste even after storage, and aging was suppressed as compared with the control, and the effect of improving the quality of rice cakes of the product of the present invention was confirmed.

[0028]

(1) By adding the product of the present invention to rice cakes, it is possible to improve the elongation hardness and crispness of rice cakes and to improve the texture. (2) By adding the product of the present invention to rice cakes, aging during the storage period can be suppressed, and the original flavor of rice cakes can be maintained for a long period of time. As described above, the present invention is highly effective in improving the quality of rice cakes.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Reka Raju Jenja 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Inside Taiyo Chemical Co., Ltd. (72) Inventor Nagahiro Yamazaki 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture No. Taiyo Kagaku Co., Ltd. F-term (reference) 4B014 GK10 GL11 GY04 4B023 LC08 LE23 LK08 LL05

Claims (4)

[Claims] 1. A quality improving composition for rice cakes, comprising a galactomannan hydrolyzate. 2. The composition for improving quality of rice cakes according to claim 1, wherein the galactomannan hydrolyzate has an average molecular weight of 2,000 to 100,000. 3. A method for producing rice cakes, comprising adding the composition for improving rice cakes according to claim 1 or 2. 4. The method for producing rice cakes according to claim 3, wherein the amount of the decomposed product of galactomannan is 0.1 to 10% by weight based on the raw material.