JP2009055893A - Rice-cake like foodstuff and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foodstuff having a texture similar to that of rice cake and a method for producing the same, especially a method of production the foodstuff which is improved in the easiness in loading and molding and the stickiness of the product during heating in an actual production line for large scale production. <P>SOLUTION: The rice-cake like foodstuff is prepared by using meat as a main raw material and also processed starch as an essential raw material, adding water to the raw materials, followed by kneading and molding and heating. By using meat, the rationalization of the load-molding is realized. By using a vegetable protein, the stickiness of the product on the production line is reduced. Also, for imparting the rice-cake like eat feeling to the foodstuff, gelatinized starch is used as a part of the processed starch. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a food having a candy-like texture and a method for producing the candy-like food.
In particular, the present invention relates to a manufacturing method that solves problems relating to ease of filling and stickiness during heating in an actual production line for mass production.

In recent years, there has been a demand for a variety of products having a texture, and foods with a moist feeling are being sold mainly in confectionery. Furthermore, it has been confirmed that foods having a texture are not very valuable unless the texture is maintained for a long time. Conventionally, such products tend to be technically difficult in terms of formulation and manufacturing processes. In the known method, starch for koji processing and a heat-coagulable protein are blended and kneaded, and a koji-like food is obtained by heat treatment (see Patent Document 1). However, it has been found that the kneaded dough has fluidity by a known method and cannot be molded well with an actual filling molding machine.
In addition, cereal flour such as glutinous rice and rice bran flour has been used as a main ingredient as rice bran (see Patent Document 2), and rice bran needs to be cooked before molding, so there are a wide variety of products. From the viewpoint of properties, it is required to create a kneaded dough that can be molded in an unheated state.
JP-A-7-265001 JP 2007-135486 A

  An object of the present invention is to provide a fabric that focuses on optimization in the manufacturing process and is suitable for a filling molding machine that is usually used for meatballs and the like, and that eliminates stickiness of the product during heating. Further, it is provided that the rice cake-like food obtained by the present production method does not collapse during heating at the time of eating and maintains its shape.

As a result of intensive research to achieve the above-mentioned problems, the present inventors performed filling molding using a dough prepared with a predetermined ratio of meat as a main ingredient, processed starch containing pregelatinized starch, and vegetable protein. We have established a manufacturing method that is easy and eliminates product stickiness during heating. According to the present invention, the ratio of meat as a main raw material is 20 to 40%, the ratio of processed starch is 20 to 30% [the ratio of inner gelatinized starch is 25 to 45%], and the vegetable protein is characterized by 1 to 3%. It is a fabric that can be filled and molded in an unheated state.
Furthermore, the stabilization of the shape by reheating at the time of eating the rice cake-like food obtained by this manufacturing method was realized. According to the present invention, it was confirmed that heat collapse during reheating did not occur by blending 20 to 40% of meat as the main raw material.

According to the present invention, by using the above-described manufacturing method, optimization at the time of filling and molding can be realized, product stickiness at the time of the heating process does not occur, and the product can be manufactured without problems on the manufacturing line process. confirmed.
The koji-like food obtained by this production method has a stable shape after reheating, and the texture is hard to be hard, and has a moderate koji-like texture.

  The main raw material of the koji-like food of the present invention is at least one raw material selected from meat such as chicken, pork and beef. Among the above raw materials, preferred raw materials in terms of flavor are those having a light taste such as chicken breast meat and chicken breast.

  The main raw material is desirably contained in an amount of 20 to 40% by weight of the amount of dough. If the blending amount of the main raw material is less than the above, the dough itself becomes more viscous, the shape retention during molding is poor, and the workability is poor, which is not preferable. In addition, the mochi-like food obtained has a sufficient feeling of stickiness, but has a tendency to blister when heated, and it has been confirmed that the product value is low. If the amount of the main raw material is larger than the above, the suitability at the time of filling and molding is improved, but the feeling of the resulting candy-like food tends to be lost, which is not preferable.

In the present invention, starches are contained as essential raw materials, and potato starch, tapioca starch, wheat starch, corn starch and the like can be used as types. Such starch contributes to imparting a candy-like texture.
As a compounding quantity, it is desirable to contain 20-30 weight% of dough quantity.

In the present invention, it is essential that the starches contain pregelatinized starch, and etherification, acetylation, or the like can be used. Such pregelatinized starch contributes to optimizing the moldability of the dough and imparting the resulting koji-like texture.
As a compounding quantity, it is desirable to contain 25 to 40 weight% in starches.

  In this invention, it is desirable to contain flour, and sticky rice flour, rice flour, etc. are used. In the present invention, the above-mentioned starch is handled as a separate treatment in terms of food labeling. Such flour improves the hardness of the dough and contributes to optimization of moldability, and the blending amount is desirably 5 to 10% by weight in the dough.

  In the present invention, it is desirable to contain a vegetable protein. By adding vegetable protein, the stickiness of the dough is reduced and the hardness tends to increase. In addition, as an improvement in the actual production line process, there is an effect of reducing stickiness of the obtained rice cake-like food. As the plant bamboo protein to be used, for example, pea protein, wheat protein, soybean protein and the like are preferably used, and pea protein is particularly preferable in terms of taste and flavor.

  The blending amount of the vegetable protein is desirably 1 to 3% by weight based on the dough. If it is less than the above blending amount, the stickiness of the dough itself increases, and it hardly contributes to the optimization of filling molding. If the blending amount is larger than the above, the molding suitability is improved, but depending on the type of plant protein to be selected, the taste and flavor may be impaired.

  Based on the examples shown below, the present invention will be described in detail, and the workability of whether or not the dough according to the examples is suitable for the filling molding machine, to the net of the product through the heating and cooling process Evaluation of sticky texture quality and taste flavor quality when commercialized, and proves that the examples according to the present invention can be manufactured without problems in the manufacturing process and that the resulting product has a sticky texture To do.

(Test Example 1)
The dough was adjusted based on the formulation shown in Table 1 below. Cut meat, water (half amount of blending), granulated sugar, salt, and polyphosphate with a silent cutter (manufactured by VEMAG) at 3,000 rpm for 2 minutes, and then add starches, flour, and water (the remaining half amount) for 3 minutes The dough was obtained by kneading. (The same applies to the following test examples)

  The dough obtained as above is molded into a ball shape at about 15 g / piece, and the molded product is fried for 1 minute in oil at about 180 ° C., then placed in a vat with a net, and cooked for 5 minutes. After processing, it was quickly frozen and commercialized. (The same applies to the following test examples)

  Regarding the tasting, the product was fried for 3 minutes with oil heated to about 180 ° C. while frozen to prepare a tasting sample. (The same applies to the following test examples)

  In the rice cake-like food obtained as described above, workability during molding (molding suitability and shape retention), sticking to the net immediately after steaming and heating, the texture (crisp, hardness) of the tasting sample evaluated. The texture evaluation was performed by five panelists, and was evaluated as an average opinion of all panelists.

  From the results shown in Table 1, in Comparative Example 1 containing no meat, the state of the prepared dough was in a slurry state and could not be formed, and thus could not be commercialized.

  In Example 1 containing 17% of meat, the prepared dough has no shape-retaining property and is not very preferable in terms of molding work. Although commercialized, the shape is not ball-like, which is not preferable. The food texture also had a moist feeling immediately after cooking and felt soft, but it tended to become hard 20 minutes after cooking.

  On the other hand, in Example 2 containing 32% of meat, the prepared dough had a shape retaining property and could be molded. The shape of the product is preferably a ball shape, and the texture of the obtained product has a feeling of stickiness. However, it was still inadequate for the unique texture.

  In Example 3 containing 47% of meat, the shape retention of the prepared dough and the shape of the product were favorable, but the texture of the obtained product was not so much.

  In Example 4, in which part of the modified starch is replaced with pregelatinized starch, the shape retention of the prepared dough and the shape of the product are preferable, and the texture of the product is also long in the texture of the product. was gotten.

(Test Example 2)
Example 4 was prepared in the same manner as in Test Example 1 except that Example 4 was used as the basic composition and the content of pregelatinized starch in the modified starch was changed as shown in Table 2. The workability of dough molding, suitability for filling, and the texture immediately after steaming were evaluated in the same manner as in Test 1.

  From the results in Table 2, Example 5 (3% pregelatinized starch) did not have sufficient elongation, which is a feature of the glutinous texture, and was evaluated as bad as Example 2.

  In Example 6 containing 9% pregelatinized starch, the molded fabric was somewhat elastic and finished to a hardness that was easy to mold. The texture of the obtained product was also a stretchy texture and a favorable texture.

  In Example 7 containing 12% pregelatinized starch, the resilience of the molded dough was further increased, and the finish was difficult to mold compared to Example 6. The texture of the obtained product was preferable because it had an even longer feeling than Example 6.

There was a tendency for pregelatinized starch to affect the final texture of rice cake.
In addition, the pre-gelatinized starch is highly influenced by workability and filling suitability, and if it is not added, there is no shape retention and it is difficult to mold, and if there is too much pregelatinized starch (12%), the dough tends to be difficult to mold. It was observed.

(Test Example 3)
Example 4 was prepared in the same manner as in Test Example 1 except that Example 4 was used as the basic composition and the amount of vegetable protein was changed as shown in Table 3. The stickiness of the dough molding and the adhesion to the net after steaming and heating were evaluated, and the texture of the sample sample was evaluated in the same manner as in Test 1.

  From the results shown in Table 3, Example 8 (vegetable protein 1%) was less affected by the fabric of Example 4 (vegetable protein 0%), and the workability and moldability were improved.

  In Example 9, which contained 3% of vegetable protein, the burrs of the dough were further reduced, and workability and moldability were improved.

  In Example 10 containing 5% of vegetable protein, the burrs of the dough were further reduced, and workability and moldability were improved.

  It was found that plant protein has the effect of reducing the stickiness of the dough itself, preventing the product from sticking to the net and the product, and improving workability and moldability. However, when the amount was too large (Examples 9 and 10), a odor peculiar to plant proteins was produced, and a tendency not desirable in terms of sensuality was observed.

  According to the present invention, as in Examples 4 and 8, meat can be used as a main raw material, and various starches containing pregelatinized starch can be used as essential raw materials to provide a method for producing rice cake-like food for mass production. In other words, it is excellent in moldability, can provide a production method that minimizes the stickiness of the product in the process, and the obtained rice cake-like food has a texture that is excellent in the texture.

Claims (3)

  A method for producing rice cake-like foods with meat as the main ingredient and processed starch as an essential ingredient.   Furthermore, the manufacturing method of the koji-like foodstuff which knead | mixed, filled, and heated using the pregelatinized starch for some processed starch to be used.   Furthermore, the manufacturing method of the candy-like food which mix | blended vegetable protein.