JP2010046001A - Rice cake and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cake producible by evenly mixing commercially available cheese and glutinous rice, and to provide a method for producing the rice cake. <P>SOLUTION: The rice cake hardens at normal temperature, but gets soft by heating and becomes eatable. The rice cake is made from glutinous rice harvested as a farm product and cheese produced based on a ministerial order of milk or the like. The ratio of fat/protein is 0.30-1.04. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a strawberry having a cheese flavor and a method for producing the same.

  2. Description of the Related Art Conventionally, salmon foods that have cheese flavor by mixing cheese have been proposed.

  However, the Ministry of Health and Welfare Ministry Ordinance based on the Food Sanitation Law, Ministerial Ordinance on Milk and Dairy Product Component Standards etc. (Ministry of Health and Welfare Ordinance No. 52), that is, the cheese sold in the so-called Ministry of Milk Ordinance is lipophilic. Commercially available brown rice that conforms to the agricultural product inspection standards (paddy rice glutinous brown rice and paddy rice glutinous brown rice) is hydrophilic. could not.

  Then, the following patent documents 1-5 are proposed.

  Briefly explaining these prior documents, Patent Document 1 discloses a technique in which starch is added after adding an excess lipid component to raw material cheese to adjust the ratio of fat / protein to 2.5 to 5.0. (The ratio of fat / protein in general cheese is about 1.2.)

  Patent Document 2 discloses a cheese koji made of cheese and glutinous rice or amylopectin having a DE2.5 to 3.5 ratio, wherein the ratio of protein / fat is 1.15 to 1.3 (DE is about the degree of saccharification) The index is an abbreviation for dextrose equivalent.DE represents the reducing sugar in the sample as glucose and is obtained as a percentage of the solid content.The maximum DE is 100, and all the solid content is glucose. Means.)

  Moreover, in patent document 3, it discloses about the cheese koji which uses water-soluble cheese, mix | blends cheese after the rice is soaked and drained, and steams it.

  Patent Document 4 discloses a cheese added with 0.1 to 8% acetylated or etherified starch.

  Moreover, in patent document 5, it discloses about the cheese which added esterified or etherified starch 1.0 to 15.0% and 1.5 to 3.0% of molten salts, such as a phosphate and a citrate.

  That is, in Patent Documents 1 to 5, by adding excessive lipid, using amylopectin with DE specified, using water-soluble cheese, using modified starch, or using molten salt It has succeeded in mixing cheese and rice cake (starch) uniformly.

Japanese Patent No. 3243453 JP 59-31660 JP-A-57-68748 JP 2006-254742 A JP-A-6-153791

  The applicant has conducted various studies and experiments so far with the theme of koji having the flavor of cheese, and if the problem that lipophilic cheese and hydrophilic koji rice are not mixed uniformly can be solved, the above-mentioned patent document Compared to the techniques disclosed in 1 to 5, it was thought that the production of koji with a cheese flavor could be performed remarkably easily.

  And after further research and experiments based on this point of view, by adjusting the fat / protein ratio of the strawberry mixed with cheese to 0.30 to 1.04, the commercially available cheese and the commercially available glutinous rice are mixed uniformly. It has been found that it is possible and can be easily manufactured, and the cocoons produced in this way will have a good cheese flavor and shape and texture after cooking. Were confirmed by experiments to complete the soot and the soot producing method of the present invention.

  The gist of the present invention will be described with reference to the accompanying drawings.

  It consists of glutinous rice harvested as agricultural crops and cheese manufactured based on a ministerial ordinance such as milk, and it has a fat / protein ratio of 0.30 to 1.04. It relates to a bag characterized by being.

  Also, at least the surface color L * a * b * color system should be set so that L * is in the range of 50 to 90, a * is in the range of -5 to 40, and b * is in the range of -1 to 60. The present invention relates to a bag according to claim 1.

  Moreover, the ratio of fat / protein is 0.40-0.76, It is based on the wrinkles of any one of Claims 1, 2 characterized by the above-mentioned.

  In addition, it is characterized in that the rice is harvested as an agricultural product and the cheese produced based on the ordinance of milk and the like are mixed uniformly so that the fat / protein ratio is 0.30 to 1.04, and then sown. This relates to a method for producing firewood.

  In addition, the steamed glutinous rice grain and cheese made into a granule substantially equivalent to the glutinous rice grain are uniformly mixed so that the ratio of fat / protein is 0.30 to 1.04, and then roasted. This relates to the method for producing cocoons described in 4.

  Moreover, the ratio of fat / protein is 0.30 to 1.04 for steamed rice grains steamed after hydrostatic pressure treatment of 50 MPa to 400 MPa and cheese processed with far-infrared rays at a wavelength of 3 μm to 30 μm, which is substantially the same as the polished rice grains. It mixes after uniformly mixing so that it may become, It is based on the manufacturing method of the wrinkles of any one of Claim 4, 5 characterized by the above-mentioned.

  Since the present invention is configured as described above, it can be easily manufactured by uniformly mixing commercially available lipophilic cheese and commercially available hydrophilic rice, and the shape and texture after cooking are general. This is a revolutionary koji and koji manufacturing method with excellent practicality that makes it possible to produce a tasty koji that is equivalent to a typical koji and has a good cheese flavor.

  Moreover, in the invention of claim 2, since the surface color is very close to the surface color of cheese, it is easy to recognize that it has a cheese flavor in appearance, and further increases the appetite. It becomes a high cocoon.

  Moreover, in the invention of Claim 3, it becomes a bag of the outstanding structure which exhibits the said effect | action and effect reliably.

  Moreover, in invention of Claim 5, 6, it becomes the manufacturing method of the koji excellent in the practicality in which mixing cheese and glutinous rice uniformly is performed easily and in a short time.

  Embodiments of the present invention that are considered suitable (how to carry out the invention) will be briefly described with reference to the drawings, illustrating the operation of the present invention.

  The rice bran of the present invention is composed of glutinous rice harvested as an agricultural crop and cheese manufactured based on a ministerial ordinance such as milk, and has a cheese flavor. In addition, the sticky rice harvested as an agricultural crop in the present invention refers to commercially available hydrophilic sticky rice, and the cheese manufactured based on a ministerial ordinance such as milk is a commercially available lipophilic cheese (natural cheese or processed cheese). Is shown.

  In general, hydrophilic glutinous rice and lipophilic cheese do not mix evenly, but by adjusting the fat / protein ratio to 0.30 to 1.04, it is possible to achieve uniform mixing. It has been confirmed by the experiment.

  Therefore, the rice bran of the present invention having a fat / protein ratio of 0.30 to 1.04 can be easily produced by uniformly mixing commercially available rice and commercially available cheese. That is, for example, by mixing the rice that has been harvested as an agricultural crop and the cheese produced based on the Ministerial Ordinance such as milk so that the fat / protein ratio is 0.30 to 1.04, Easy to manufacture.

  In addition, the salmon of the present invention is cured at room temperature (room temperature) and is softened by heating before eating, but the salmon of the present invention having a fat / protein ratio of 0.30 to 1.04 is baked and boiled・ Even if heat treatment such as steaming is applied, the shape does not sag (disintegrate), and because the rice and cheese are mixed uniformly, there is no unevenness in the flavor of the cheese and it is good wherever you eat. According to the applicant's experiment, it is possible to obtain a texture (elongation, elasticity) equivalent to that of a general candy while the cheese flavor is obtained and delicious and mixed with cheese. It has been confirmed.

  In addition, when the glutinous rice and cheese are uniformly mixed to give a uniform color, and the fat / protein ratio is adjusted to 0.30 to 1.04, the L * a * b * color system of the surface color of the strawberry However, it has been confirmed by the applicant's experiment that the surface color of L * is in the range of 50 to 90, a * is in the range of -5 to 40, and b * is in the range of -1 to 60. Since the surface color is very close to the surface color of cheese, it is easy to recognize that it has a cheese flavor in appearance, and it becomes a moist with appetite.

  Also, for example, if steamed glutinous rice grains and cheese made into a granule substantially equivalent to glutinous rice grains are uniformly mixed so that the fat / protein ratio is 0.30 to 1.04, then they are sown. Since the granulated cheese is easily mixed with the glutinous rice grains, the cheese and the glutinous rice can be mixed more easily and in a short time.

  Moreover, for example, the ratio of fat / protein is 0.30 for steamed rice grains steamed after hydrostatic pressure treatment of 50 MPa to 400 MPa, and cheese processed with far-infrared rays having a wavelength of 3 μm to 30 μm, approximately the same grain shape as the polished rice grains. After mixing to make ~ 1.04, if it is to be sprinkled, if it is steamed after applying high pressure treatment to the glutinous rice grain, it will not damage (color, taste, fragrance) to the glutinous rice grain As it becomes para-paraffin rice grains, and when far-infrared treatment is applied to cheese chopped into large-grain rice grains, it does not damage the cheese grains (color, taste, fragrance), so it will be paraffin cheese grains with internal and external hardness, The glutinous rice grains and the cheese grains are mixed very well from the grain state, and a uniform mixed state is easily and reliably obtained by subsequent sowing.

  Specific embodiments of the present invention will be described with reference to the drawings.

  After uniformly mixing the steamed rice grains steamed after the hydrostatic pressure treatment of 50 MPa to 400 MPa and the far-infrared treated cheese with a wavelength of 3 μm to 30 μm in substantially the same shape as the polished rice grains, A strawberry having a cheese flavor (hereinafter referred to as a cheese candy) was obtained.

  In addition, glutinous rice uses glutinous rice harvested as a so-called crop, and cheese is manufactured in accordance with the so-called ministerial ordinances of the milk, and the fat / protein ratio is adjusted to 0.25, 0.30, 0.75, 1.04, 1.10. Was prepared, and five cheese cake samples were obtained by the above-described production method using these five types of cheese.

  The results of experiments on each sample are shown in FIG.

  As a result, when the fat / protein was 0.25, the tendency of not feeling the flavor of cheese was observed. Also, when the fat / protein is 1.10, the shape after heating is sagging, there is no stretch or elasticity, the proportion of cheese is too much, and the flavor of strawberry is not felt.

  Therefore, it was confirmed from this result that the fat / protein ratio was recognized as cheese cake by setting the ratio to 0.30 to 1.04. It should be noted that when the ratio of fat / protein is in the range of 0.77 to 0.87, there are some that melt or sag when cooked, so it is optimal to adjust to the ratio excluding this.

  Moreover, L * a * b * on the surface of the sample was measured using a spectrocolorimeter CM-2500d manufactured by Minolta.

  FIG. 2 shows the measurement results and evaluation results, and the evaluation results when various chromaticities are varied as a comparative example.

  From this evaluation result, by adjusting L * to the range of 50 to 90, a * to the range of -5 to 40, and b * to the range of -1 to 60, it can be identified as cheese cake, delicious and appetizing It was confirmed that it became a cheese ridge that springs. Actually, not only the surface of the cocoon but also the contents have the same color system as described above.

  Note that the present invention is not limited to this embodiment, and the specific configuration of each component can be designed as appropriate.

It is the table | surface which showed the result of having verified the appearance of the product, the shape after a heating, the food texture after a heating, and the flavor after a heating in different ratios of fat / protein. It is the table | surface which showed the chromaticity measurement result of the eyelid surface by L * a * b * color system, and the evaluation result of various chromaticity.

Claims (6)

  It consists of glutinous rice harvested as agricultural crops and cheese manufactured based on a ministerial ordinance such as milk, and it has a fat / protein ratio of 0.30 to 1.04. A spear characterized by being.   At least the surface color L * a * b * color system is set so that L * ranges from 50 to 90, a * ranges from -5 to 40, and b * ranges from -1 to 60. The bag according to claim 1.   The wrinkle according to any one of claims 1 and 2, characterized in that the fat / protein ratio is between 0.40 and 0.76.   Rice cakes harvested as agricultural crops and cheese produced according to the Ordinance of Milk etc. are uniformly mixed so that the ratio of fat / protein is 0.30 to 1.04, and then the rice cake is sown Production method.   The steamed glutinous rice grain and cheese made into a granule substantially equivalent to the glutinous rice grain are uniformly mixed so that the ratio of fat / protein is 0.30 to 1.04, and then roasted. Method of making cocoons.   The ratio of fat / protein is 0.30 to 1.04 for steamed rice grains that have been steamed after hydrostatic pressure treatment of 50 MPa to 400 MPa and cheese that has been processed with far-infrared rays at a wavelength of 3 μm to 30 μm that is approximately the same grain shape as the polished rice grains. 6. The method for producing a koji according to claim 4, wherein the kneading is performed after uniform mixing.

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