JP2002281906A - Cake like pounded rice cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cake like a pounded rice cake, having unique palatability with specific viscoelasticity while using a gummy material as a base, free from the adhesion to a cutting blade even by continuous cutting, formable by various forming methods and enabling the addition of a large-sized solid food. SOLUTION: The cake like a pounded rice cake contains a gelling agent, a sugar and a processed cereal food and/or a processed starch food.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel confectionery having a unique rice cake-like texture having a specific viscoelasticity, and more particularly to a confectionery having a viscoelasticity even if cut continuously. The present invention relates to a rice cake-like confection that does not adhere to a blade, can use various molding methods, and can add a large solid food.

[0002]

Conventionally, gummy candy, for example, is known as a viscoelastic confectionery. Gummy candy is prepared by boiling down sugars and water, adding a pre-dissolved gelling agent solution such as gelatin, and adding fragrances, pigments, sour agents, etc. if necessary, filling the mold into a mold. Aging and solidification. Gummy candy is a confectionery in which the carbohydrate is not vitrified like a hard candy and the shape retention is maintained by a gelling agent in a supersaturated solution state.

[0003] Gummy candy molding methods are classified into a starch molding method and other molding methods. In the starch mold method, first, a layer filled with starch is formed in a tray, and an arbitrary mold is pressed against this layer to obtain a starch mold having a concave. Then, after pouring the gummy dough into the recess, aging is performed for about 24 hours, and while the moisture released from the gummy dough is transferred to the starch mold, the gummy dough is solidified and demolded. In addition, with other molding methods, a molding container such as a plastic tray created by molding a plastic such as vinyl chloride is used, a liquid oil or fat is applied to the inside of the molding container, and gummy dough is filled therein. It is to be molded.

[0004] Gummy candy obtained by the above-described method usually has a single layer of gummy dough, and for example, there is no center containing large foods. That is,
In the conventional method of manufacturing gummy candy, the size of the mold and the diameter of the filling nozzle for gummy dough are predetermined, so when filling a large solid food into gummy candy, it is smaller than the diameter of the nozzle, and Only fixed-form foods that could be filled in a fixed amount were allowed.

Therefore, in order to put a large food into a gummy candy without being limited by the diameter of the filling nozzle, the gummy dough and the large food are poured into a large tray and solidified without using the above-mentioned molding method. Then, cutting to a predetermined size is conceivable. However, in this method,
Due to the inherent viscosity of the gummy dough, the gummy dough adheres to the cutting blade when cutting, and it is difficult to continuously cut and form.

[0006] Gummy candy is characterized by a rubber-like texture, but its formulation is restricted from the viewpoint of suitability for production, and the texture cannot be diversified.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and an object of the present invention is to provide an unprecedented viscoelasticity which is based on gummy cloth and has a unique viscoelasticity. A mochi-like confectionery that has a new texture, does not adhere to the cutting blade even when cut continuously, can use various molding methods, and can be added to large solid foods To offer.

[0008]

The above object is achieved by a rice cake-like confection comprising a gelling agent, a saccharide, and a processed cereal food and / or a processed starch food.

That is, the present inventors have studied the production of a confectionery containing large solid foods using gummy dough. And solidified into a tray having a size of, and cut into a predetermined size. As a result of various studies on a method of preventing the gummy dough from adhering to the cutting blade during cutting, as a result of adding cereal processed food such as bread crumbs and / or starch processed food to the gummy dough, It was found that the gummy dough was prevented from adhering and could be cut continuously. Furthermore, when a processed cereal food and / or a processed starch food is added to a dough containing a gelling agent and a saccharide, a mochi-like confectionery having a unique texture having a unique viscoelasticity different from conventional gummy candy. And reached the present invention.

[0010]

Next, the present invention will be described in detail.
The rice cake-like confectionery of the present invention comprises a gelling agent, a saccharide, and processed cereal food and / or processed starch.

First, the gelling agent used in the present invention includes:
Gelatin, carrageenan, gum arabic, pectin, pullulan, starch, agar, egg white, gellan gum and the like. These may be used alone or in combination. Among them, gelatin and carrageenan are particularly preferable in that a poorly water-soluble complex is easily formed, and a mochi-like texture is easily obtained.

[0012] Gelatin is a protein obtained by boiling collagen-containing substances such as cow bones and pig skin and irreversibly changing them to water-soluble. The type of gelatin used in the present invention is
There is no particular limitation, and commercially available edible gelatin or the like may be used. Among the above gelatins, there are those that have been treated with an acid and those that have been treated with an alkali, containing collagen,
The present invention can use both of them. The bloom intensity of gelatin may be appropriately set according to the quality design, and examples thereof include those having blooms of 100 to 300.
For example, when gelatin of bloom 300 is used, a mochi-like texture accompanied by elasticity is obtained, and when gelatin of bloom 100 is used, a soft mochi-like texture that can melt is obtained.

The form of the gelling agent may be appropriately selected from powders, granules, granules, crystals, plates, and other dried products, slurries, and liquids. Among these, granules are particularly desirable in terms of swellability and flavor.

The content of the gelling agent varies depending on the content of the processed cereal food and / or the processed starch and the type of the gelling agent.
From 5 to 5% by weight, more preferably from 2 to 4% by weight is desirable in view of flavor, texture and moldability. That is, 0.
When the content is less than 5% by weight, the rice cake-like confectionery is soft, and it is difficult to obtain a characteristic texture, and the moldability tends to be poor. On the other hand, when it exceeds 5% by weight, the texture is hard and the smell and tongue peculiar to the gelling agent tend to be strong.

The saccharides used in the present invention include monosaccharides such as glucose and fructose; disaccharides such as sucrose, lactose and syrup; oligosaccharides such as hexasaccharides; non-reducing oligosaccharides such as trehalose; and sugar alcohols. (Maltitol, lactitol,
Sorbitol, mannitol, xylitol, erythritol, reduced starch hydrolyzate, reduced xylo-oligosaccharide, palatinit, reduced branched oligosaccharide, etc.), tagatose and the like. These may be used alone or in combination of several kinds.
Among them, disaccharides such as sucrose and starch syrup, and those having a relatively large molecular weight are particularly preferable in terms of improving the texture and flavor of the rice cake-like confectionery. The form may be appropriately selected from powders, granules, crystals, slurries, liquids and the like.

The content of the saccharide varies depending on the content of the gelling agent and the form of the saccharide. However, the content of the saccharide is appropriately adjusted so that the final solid content is 75% by weight or more, calculated from the water content of the rice cake-like confection described below. Adjustment is desirable in terms of blade separation and texture. That is, the solid content derived from sugar in the final solid content is 35 to
It is desirable that the content be 95% by weight.

Next, processed cereal food and processed starch food are:
Each corresponds to any of the following groups. (1) Processed cereal foods Powders obtained by processing cereals such as barley, wheat, rice, buckwheat, etc. Specifically, flour, strong flour, soft flour, shiratama flour, scallop flour, buckwheat flour, etc. Processed food using the above, and bread crumbs Crude bakery foods, such as crushed biscuit and crushed rice crackers, and processed cereal protein foods such as crunches and crushed fu (2) Processed starches Powders obtained by processing plant starches such as potatoes, beans, and corn Or crushed products such as dried mashed potatoes

Among the above-mentioned processed cereal foods and processed starch foods, bread crumbs, in particular, have a small cutting blade adhesion-preventing effect, and
It is also preferable in terms of texture.

The content of the processed cereal food and / or the processed starch food may be appropriately set depending on the type thereof, but is preferably 3 to 30% by weight based on the total weight of the rice cake-like confectionery. More preferably, in the case of bread crumbs,
It is desirably 20% by weight. That is, 3% by weight
If it is less than 3, a characteristic rice cake-like texture is unlikely to appear, and an effect of preventing adhesion to a cutting blade tends to be hardly obtained. On the other hand, if it exceeds 30% by weight, the shape-retaining property tends to be poor, and the texture and flavor unique to processed cereal foods and / or processed starch foods tend to be too strong. In the present invention, the processed cereal food and the processed starch food may be used alone or in combination. That is, the weight is preferably contained as processed cereal food and / or processed starch food, and the ratio of both is not particularly limited when used in combination.

The particle size of the processed cereal food and / or the processed starch food may be appropriately set depending on the type thereof.
For example, in the case of bread crumbs, preferably 6 mesh pass to 60
Mesh on, more preferably 10 mesh pass to 25
It is desirable to use mesh-on. According to the particle size distribution, particles of 6 mesh pass to 60 mesh on are 60%.
It is the meaning that it is desirable to include the above. That is, if the value is outside the range of 6 mesh pass to 60 mesh on, the rice cake-like texture tends to be difficult to appear.

The rice cake-like confectionery of the present invention comprises, in addition to the above-mentioned gelling agent and saccharides, processed cereal foods and / or processed starch foods, oils and fats, emulsifiers, flavors, pigments, acidulants,
Fruit juice, dairy products, dietary fiber, high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevioside, rebaudio, durutin, alitame, trichlorosucrose, thaumatin, acesulfame potassium, sucralose, etc.) may be added.

In particular, the use of fats and oils among the auxiliary raw materials is preferable in that the viscoelasticity of the rice cake-like confection is imparted with moderate chewing properties. As fats and oils, butter, fresh cream, animal fats and oils such as cheese and processed products thereof, salad oil, shortening, cocoa butter, vegetable oils and fats such as medium-chain triglycerides and their processed products, animal fats and vegetable oils and fats Mixtures and the like can be mentioned. Among them, particularly, when vegetable oils and fats are used, the odor peculiar to the oils and fats is small, which is preferable. The content of the fat is preferably set to 1 to 15% by weight, more preferably 5 to 10% by weight, based on the total weight of the rice cake-like confectionery, from the viewpoint of imparting moderate chewing properties.

When an emulsifier is used among the auxiliary materials,
It is suitable in that the texture and physical properties of the dough can be smoothed and the moldability is improved. The type of emulsifier may be appropriately selected and used, and examples thereof include sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, and propylene glycol fatty acid esters. The content of the emulsifier is preferably 0.01 to
It is preferable to set the content to 5% by weight, more preferably 0.05 to 2% by weight, since flavor and a specific texture can be easily obtained.

Next, the rice cake-like confectionery of the present invention is produced, for example, as follows. First, an aqueous medium is added to a saccharide and heated to form an aqueous solution, and then the mixture is boiled down with a vacuum cooker or the like to prepare a boiled liquid. Examples of the aqueous medium include water, a solution in which a solute such as the above-mentioned auxiliary material is dissolved, and liquid foods such as milk and fruit juice. Among them, water is preferably used particularly in terms of convenience. When a solution in which a solute such as an auxiliary material is dissolved is used, the solid content in the aqueous medium is desirably 30% by weight or less from the viewpoint of the solubility of the gelling agent. The heating temperature may be appropriately set, but is preferably 101 ° C. or higher, more preferably 115 to 117 ° C. Adjusting the water content at this time to 10% or less is preferable in terms of the storage stability of the rice cake-like confectionery. Next, the boiled liquid is cooled to 100 ° C. or less.

On the other hand, the gelling agent and the aqueous medium are
Heat and dissolve at 5 ° C to prepare a gelling agent solution. The aqueous medium used here may be appropriately selected from the aqueous media described above.

Next, the boiled liquid prepared as described above, the gelling agent dissolving water, and processed cereal food and / or processed starch food are mixed, and if necessary, oils and fats, emulsifiers, organic acids, Auxiliary materials such as pigments and fragrances, and large solid foods such as nuts and dried fruits are added and mixed, and cooled while being mixed to about 70 to 80 ° C. The mixing method may use a mixer or the like,
It may be done by hand.

Next, the mixture is poured onto a cooling board such as a marble or a mold, and cooled and dried at room temperature of about 20 to 25 ° C., preferably at a humidity of 40% or less for about 7 to 24 hours. If necessary, the rice cake is cut into a predetermined size to obtain the rice cake-like confectionery of the present invention. The rice cake-like confectionery of the present invention can be added with a large solid food irrespective of size or shape, and hardly adheres to a cutting blade even when cut, and can be formed continuously.

The water content of the mochi-like confectionery is preferably from 8 to
It is desirable that the content be 15% by weight, more preferably 10 to 14% by weight. That is, if the water content is higher than this range, the preservability of the mochi-like confection tends to deteriorate, and conversely,
If the water content is lower than this, there is a tendency that it is difficult to obtain a mochi-like texture.

[0029]

As described above, the rice cake-like confectionery of the present invention contains a gelling agent, a saccharide, and a processed cereal food and / or a processed starch food. It has a mochi-like texture and has viscoelasticity, but does not adhere to the cutting blade even when cut continuously, and can use various molding methods, and can be used to add large solid foods. Is possible. Also, unlike conventional viscoelastic foods such as gummy candy, various viscoelastic rice cake-like confections can be designed.

[0030]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on embodiments.

Examples 1 to 17 With the compositions shown in Tables 1 and 2, rice cake-like confections were prepared as follows. (Preparation of rice cake-like confectionery) First, sugar and water are heated to 115
After boiled down in a vacuum cooker until the water content became 9.5% at ℃, the mixture was cooled to 95 ℃ to prepare a boiled liquid. On the other hand, after separately mixing the gelling agent and water, the mixture was heated and dissolved at 60 ° C. to prepare a gelling agent solution. Next, the boiling solution prepared as described above, a gelling agent dissolving solution, a fat, an emulsifier,
The processed cereal food and / or the processed starch food are mixed by a mixer, spread on a tray on which corn starch is spread, and further covered with corn starch, dried in a constant temperature room at 22 ° C and 40% humidity for 24 hours, and Into a mochi-like confectionery.

Comparative Examples 1 to 3 Comparative Example 1 was prepared in the same manner as in Example except that no gelling agent solution was used. Also,
Comparative Example 2 was prepared in the same manner as in Example except that processed cereal foods and / or processed starch foods were not used. Comparative Example 3
Was prepared in the same manner as in Example, except that the boiling solution was not used.

The rice cake-like confectionery doughs obtained in Examples 1 to 17 and Comparative Examples 1 to 3 were continuously cut 100 times using a guillotine cutter, and the adhesion to the cutting blade was visually checked. In addition, the obtained rice cake-like confectionery was eaten by 20 specialized panelists, and the texture was evaluated. The results are shown in Tables 1 and 2.

[0034]

[Table 1]

[0035]

[Table 2]

As is clear from the results shown in Tables 1 and 2, each of the products of Examples was a novel rice cake-like confection having a unique viscoelastic texture. Also, there was no adhesion to the cutting blade even if it was cut continuously, or even a small amount,
It was suitable for mass production. In particular, Examples 1, 2,
In Nos. 9 and 11, both the texture and the blade separation were very good. On the other hand, since the comparative example product did not use any of the boiled liquid, the gelling agent solution, or the processed cereal food and / or the processed starch food, a unique texture was not obtained and the blade separation was poor. .

Claims (1)

[Claims] 1. A rice cake-like confection comprising a gelling agent, a saccharide, and a processed cereal food and / or a processed starch food.