JP2002017264A - Method for producing dough shapable with high water content and never getting out of shape, japanese or western cake made from the same, and method for producing the cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing shapable cake dough using starch or grain flour as the raw material, high in a water content of >=50 wt.%, never getting out of shape and excellent in the texture. SOLUTION: This method comprises bringing starch or grain flour into an aqueous suspension followed by hearting while stirring to make the resultant suspension into a gel-like form through swelling the glucidic particles thereof, and then adjusting the resultant dough to a water content of 50-80 wt.% so as to be shapable through adding starch or grain flour thereto followed by kneading to finish the dough.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001] The present invention relates to an aqueous suspension of starch or cereal flour, which can be shaped even in a high moisture region by restricting the fluidity of water in a muddy manner. The present invention relates to a method for producing a dough using starch or cereal flour that does not lose its shape, and a method for producing Japanese and Western confectionery using this dough, and more particularly to 56 ° C. Heating to 58 ° C. swells the saccharide particles in the aqueous suspension and forms them into a gel by swelling. Starch or cereal flour and other auxiliary ingredients are added to the gelled liquid and kneaded, and the viscosity is adjusted according to the purpose. % -80% soft The present invention relates to a method for producing a dough that does not lose its shape and can be shaped with a large amount of water to obtain a product that is easy to chew, a Japanese and Western fresh confection using this dough, and a method for producing the same.

[0002] The water content of the dough after completion can be set in the range of 50% to 80% and does not collapse during shaping or after shaping, and thus, wheat flour and wheat starch or rice starch, potato starch, corn starch,
It is possible to manufacture various Japanese and Western confectionery and other foods using tapioca starch and the like as main raw materials.

[0003] Conventionally, the dough is produced by adding water to a raw material in which starch or cereal flour is used as a main raw material and other auxiliary raw materials are added.
It is used in a wide range of fields such as noodle making, confectionery, and bread making.

[0004] However, the moisture content of conventional fabrics that can be shaped is typically in the range of 30% to 40%.

[0005] In the prior art, when a product is obtained from starch or cereal flour as a raw material, shaping is impossible if the moisture content of the dough exceeds 50%. For this reason, in the case of a raw material liquid having a high water content of 50% or more, a method of pouring or pouring into a mold is used.

[0006] When the moisture content of the dough which can be shaped is 50% or less, when the main raw material is rice starch, flour, buckwheat flour, potato starch corn starch, tapioca starch, sweet potato starch, etc. Due to the nature of the raw materials, the product usually hardens over time and the texture is lost. When the above various starch powders are used as raw materials, 50% to 80% of water is required in the product in order to obtain a chewy Japanese and Western confectionery.

The inventors of the present invention have made intensive studies to solve the above problems, and found that a product obtained by using starch or cereal flour as a mother material by a heating method such as steam heat or boiling water (boil) has a water content of 50% to 80%. Since the best texture can be obtained, while studying a method of manufacturing a shape-retaining dough that can be shaped even in a high water area and does not lose its shape even when boiled in boiling water, the sugars of starch or cereal flour have been studied. Focusing on the formation of a network structure by taking in surrounding water when expanding by heating in an aqueous suspension, muddy restraining the free flow of water that governs the suspension makes We succeeded in obtaining a shape-retaining fabric that can be shaped in the water range and does not lose its shape.

[0008] It is known that the texture of Japanese and Western confectionery made from starch or cereal flour varies depending on the mixing ratio of amylose and amylopectin constituting the carbohydrate. In this method, the amylose content is 15% to 35%. The purpose is to produce Japanese-Western confectionery with good texture using starch with amylopectin mixture ratio of 85% to 65%, and to achieve the purpose, the water content of the product must be in the range of 50% to 80%. It is.

[0009] Japanese and Western confectionery made from starch obtained by this method has a dough moisture content in the range of 50% to 80% and a water activity (AW) of 0.90 to 0.98. In Japanese and Western fresh confections produced by a heating method such as steam steaming or boiling in a kettle, the binding strength of amylose and amylopectin can be made the best. Particularly, the binding power of the side chain structure portion of α1.6 bond of amylopectin is improved, and a Japanese-Western confectionery having elastic texture and taste can be obtained.

[0010] These products with a good elastic texture,
Even when sold at room temperature, the water content is in the range of 50% to 80%,
By the preservation packaging such as the oxygen desorbing agent, it is possible to secure the amount of water necessary for providing a 5 to 6 day shelf life.

[0011] The shaped dough is frozen before heating, frozen and preserved, and then distributed on the market. By using simple heating such as steam heat or boiling water, a Japanese-Western confectionery having a good texture can be obtained.

After shaping, the heated Japanese and Western confectionery is frozen by a method such as steaming or boiling in a kettle.
After a lapse of a predetermined period of time by storage and distribution, a simple heating such as a microwave oven or a microwave oven can obtain a texture having the same elasticity as before freezing and storage. The water content can be maintained and the water activity (AW) can be sufficiently secured. .

Next, the present invention will be described in more detail by way of examples. Note that the present invention is not limited to this.

Example (1) 100 g of wheat starch (in terms of solids) was mixed with 50 g of rice cake starch (in terms of solids), and 700 cc of water was added to add 18.4 starch.
% Aqueous suspension is prepared and heated to around 56 ° C. by dry heat while stirring the aqueous suspension to swell the saccharide particles in the aqueous suspension and to take in the surrounding water by swelling to form a gel. And constrained the fluidity of the water dominating the water suspension. Thereafter, the mixture was cooled to room temperature, and 150 g of further prepared starch having the same composition as above was added. Thereafter, the mixture was kneaded well. The finished fabric was a good one that could be shaped. This dough was shaped into a rod having a diameter of about 15 mm, and cut into about 15 mm. Then, it was formed into a sphere using the palm. The condition was good. Thereafter, the mixture was boiled in hot water of 98 ° C to 100 ° C for about 2 minutes 30 seconds to 3 minutes, cooled with cold water (tap water), transferred to a simple container, and stored at room temperature. Further, chilled storage at 1 ° C and freezing at -18 ° C were performed.

The finished product was able to obtain the same shape and the same texture as the white confectionery produced with rice cake flour (shiratama flour).

150 g of chilled storage after 7 days
As a result of heating for 1 minute and 30 seconds in a microwave oven, a product equivalent to that before chilled storage could be obtained. Then at room temperature 3
Even after storage for a day, it was possible to obtain a resilient texture that was not different from that immediately after thawing.

After 30 days, the product 1
50 g was heated in a microwave oven for 4 minutes. afterwards,
I ate it after cooling to room temperature, but the texture was [015]
And [016].

Example (2) Using the starch shown in Tables (1) and (2), a product was obtained in the same manner as in [014]. The shape was equivalent to [014],
The color was transparent and luxurious. It was equivalent to conventional scrap-off products. The room temperature, chilled and frozen were the same, but the texture was slightly soft.

Example (3) [0113] [%] by weight% described in Tables (3) and (4)
The product was obtained in the same manner as in [4]. With the addition of milk, the color was white, similar to the conventional product, Shiratama Raw Confectionery. The texture was the same as the conventional Shiratama fresh confectionery. The product shape was good. It showed good texture at room temperature, chilled and frozen.

Example (4) The aqueous suspension of non-glutinous rice starch was heated to form a gel-like liquid of non-glutinous rice starch by the same method as in the above [014] Table (1), and then glutinous rice starch was seeded and kneaded. To make the dough, 15mm
And the mixture was boiled in a kettle for about 2 minutes and 30 seconds to obtain a product. As a result, the shape and the mastication were equivalent to those of the conventional white ball.

Example (5) Non-glutinous rice starch and wheat starch were mixed in a ratio of 5: 5 to prepare a gel-like liquid by the same method as in [014] (1), and the gel-like liquid was cooled to 2 ° C. Rice starch was seeded and kneaded. The state of the dough was very good by cooling the completed gel-like liquid. The product was formed into a spherical shape of 15 mm and boiled in a kettle for about 3 minutes to obtain a product. As a result, a well-textured dumpling was obtained.

The above [014] (1) to [021] (5)
As shown in the Examples, starch is used as a raw material and the water content is 70%.
Can be formed into a spherical shape even when it is in the vicinity, and it does not lose its shape even when heated by boiling in a kettle.

Effect of the Invention The aqueous suspension of starch or cereal flour is heated, the saccharide particles in the aqueous suspension are swollen and formed into a gel by swelling, and the fluidity of water controlling the aqueous suspension is controlled. The starch or cereal flour and other auxiliary ingredients are added to the gel-like liquid after binding, and kneading is performed to obtain a dough for a Japanese-Western confectionery having a moisture content of 50% to 80%, such as steam steaming or boiling in a kettle. Even after the heat treatment, the Japanese and Western raw confections can be obtained without chewing and having good chewing ability. The product obtained by the method of the present invention can have a shelf life of 5 to 6 days even if it is sold at room temperature, and has a water retention property to prevent deterioration during that period. Further, even if it is used for chilled sales or frozen sales, it has a water content and water retention that can obtain a texture equivalent to that before storage by simple heating such as a microwave oven or a microwave oven after a predetermined period of storage and distribution due to storage and distribution.

Future Issues Since a dough that can be shaped with a water content of 50% to 80% can be obtained, a new type of high moisture product using starch or cereal flour as a main raw material will be used in the future. Is expected to be developed in a wide range of fields such as frozen foods.

Claims (7)

[Claims] An aqueous suspension of starch or cereal flour is heated while being stirred, and the sugar particles in the aqueous suspension are swollen to form a gel by swelling to form a gel. The fluidity of the powder is mud-like, and the starch or cereal powder and auxiliary ingredients are added and kneaded, and adjusted to an appropriate viscosity according to the application. A method for producing a dough that does not crumble, a Japanese / Western fresh confection using this dough, and a method for producing the same. 2. The starch or cereal flour is produced from a group of terrestrial starch and cereal such as rice, wheat, buckwheat, corn, tapioca, potato, cassava, etc., and can be selected from at least one or more. The method for producing a dough that can be shaped with high water content and does not lose its shape, a Japanese / Western fresh confection using this dough, and a method for producing the same, according to claim (1). 3. The form which can be shaped by multi-moisture according to claim 1, wherein the aqueous suspension of starch or cereal flour is set in the range of 10% by weight to 30% by weight of starch or cereal flour. A method for producing a dough that does not crumble, a Japanese / Western fresh confection using this dough and a method for producing the same. 4. The gel-form dough contains proteins, fats, natural polysaccharides, beans, eggs, milk, fruits,
4. The shape which can be shaped by multi-moisture according to claim (1), wherein at least one or more selected from vegetables, livestock meat, sugars, seasonings, spices and the like are culled. A method for producing a dough that does not crumble, a Japanese / Western fresh confection using this dough and a method for producing the same. 5. A method for producing a dough that is shaped by high water content and does not lose its shape, characterized in that the product formed from the dough manufactured according to claims (1) to (4) is frozen before or after heating. Method and Japanese and Western raw confectionery using this dough and its manufacturing method. 6. A method for producing a Japanese / Western confectionery, which comprises heating a water suspension of starch or cereal flour to form a heated dough body which has been subjected to a complete heat treatment to obtain a finished product. 7. A dough that can be shaped with high water content and does not lose its shape, wherein the gel-like liquid of starch or cereal flour or the dough kneaded thereafter is cooled to a temperature in the range of 1 ° C. to 10 ° C. And a method for producing Japanese and Western fresh confections using the dough.