JP2013172686A - Japanese cake with chopped pickled horseradish leaf and method of manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of manufacturing a Japanese cake containing chopped, pickled horseradish leaves mixed in rice dough of a soft round rice cake stuffed with bean jam.SOLUTION: A method of manufacturing a Japanese cake with chopped, pickled horseradish leaves, includes a first step (S12) for heat-treating a mixture of rice cake dough materials containing at least starch and sugars and water to form a rice cake dough, a second step (S14) for cooling the rice cake dough from room temperature to within a temperature range where moisture does not freeze, a third step (S15) for mixing chopped, pickled horseradish leaves into the rice cake dough and sealing the chopped, pickled horseradish leaves in the rice cake dough, a fourth step (S16) for wrapping bean jam in the rice cake dough to form a rice cake, a fifth step (S17) for freezing the rice cake, a sixth step (S18) for sealing while maintaining the frozen state of the rice cake, and a seventh step (S19) for freeze-storing the sealed rice cake. The third and fourth steps are carried out in a temperature condition at or lower than the room temperature. The chopped, pickled horseradish leaves contain solids large enough to provide actual eating feeling.

Description

  The present invention relates to a fresh confectionery made by mixing chopped leaf wasabi pickles into a Daifuku rice cake and a method for producing the same.

Leaf wasabi pickled is a plant belonging to the Brassicaceae wasabi genus, and the leaves, petiole and flower buds are generally called leaf wasabi, and then boiled in hot water lower than hot water. It has been soaked in the base dashi stock, and has been eaten mainly as a side dish because of the flavor and pungent taste peculiar to wasabi. On the other hand, the wasabi root portion is generally called root wasabi and is used as a seasoning for grated sushi and sushi, and is distinguished from leaf wasabi. In the present invention, when simply referred to as “wasabi”, the whole wasabi as a plant body in which leaf wasabi and root wasabi are combined is indicated.
In general, it is known that the components that give rise to the flavor and pungent taste peculiar to wasabi are isocyanates, and the main component thereof is allyl isocyanate.
In addition, isocyanates are compounds represented by the general formula: R · N═C═S (where R means a substituent), and are highly volatile and have a double bond in the molecule. Therefore, it is highly reactive and unstable.
For this reason, when isocyanates are mixed in foods and drinks, they react quickly with other components in the foods and drinks, and the amount thereof is reduced. Therefore, it has been difficult to maintain the flavor and pungent taste peculiar to wasabi in processed foods.
Furthermore, since isocyanates volatilize well under normal temperature conditions and the flavor and pungent taste peculiar to wasabi disappear, it is difficult to include a heat treatment step in the manufacturing process when serving as processed foods. It was difficult to develop new foods using

Allyl isocyanate, which is the source of the unique flavor and pungent taste of wasabi, is not present in the plant body in this state, but is present in wasabi as a component having a bitter taste called sinigrin. When changes occur in the plant body, such as when cells are destroyed, allyl isocyanate is produced by reacting with the enzyme mysilonase.
Furthermore, normally, in the wasabi plant body, sinigrin and mysilonase are present in a state where they are put in separate bags, and for some reason the cells are destroyed and the bag containing them is destroyed. It is known that the reaction of mysilonase and sinigrin occurs for the first time, and allyl isocyanate is produced to produce a flavor and pungent taste peculiar to wasabi.
For this reason, in the case of root wasabi, the plant cells are destroyed by allowing them to grate and react with sinigrin and mysilonase, whereas in the case of leaf wasabi, the plant cells are destroyed by heat, causing the reaction between sinigrin and mysilonase. In this way, allyl isocyanate was produced, and the flavor and pungent taste peculiar to wasabi were drawn into the food. Especially in the latter case, if the temperature when heating the leaf wasabi exceeds 80 ° C., not only the enzyme (mysilonase) in the plant cell is inactivated and the reaction does not proceed, but also the allyl isocyanate produced is heated. Since it immediately volatilized, the special flavor and pungent taste of wasabi disappeared, making it difficult to handle.
Therefore, it was extremely difficult to include the flavor and pungent taste peculiar to wasabi in raw confectionery, which is a processed food that requires a heat treatment process.
Prior art documents having the same problems as those of the present invention have not been found at present, but the following are known as prior arts in related technical fields.

Patent Document 1 discloses an invention relating to a persimmon confectionery that has a name “bamboo confectionery with shiso leaves” and that has a foliage and leaves.
FIG. 2 of Patent Document 1 discloses an embodiment in which the chopped dough is cut into small pieces and mixed with the leaves. It is manufactured by matching.
According to the invention disclosed in Patent Document 1 as described above, it is possible to expect the effect of coloring and flavoring the koji dough with shiso leaves.

Patent Document 2 discloses an invention relating to Daifuku-an, which is named “Daifuku-an and its manufacturing method”, in which the candy is wrapped in the material.
The invention disclosed in Patent Document 2 is characterized in that, after adding matcha to the koji material and steaming, a colored koji dough colored with matcha is formed, and the koji is wrapped with this koji dough. To do.
In the case of the invention disclosed in Patent Document 2, after adding matcha to the koji material and steaming it, a colored koji dough colored with matcha is formed, and the koji is wrapped with this koji dough. By suppressing the bitterness of the tea, the tea leaves can be ingested as it is without any bitterness, and Daifuku can easily be maintained. In addition, it is possible to produce Daifuku-an with a high color effect using colored koji fabric.

In Patent Document 3, the fluidity of water in an aqueous suspension of starch or cereal flour is mud-like in the name of “a method for producing a dough that can be shaped with high moisture and does not lose its shape, and a method for producing Japanese and Western confectionery using this dough”. The invention relates to a method for producing a dough with starch or grain powder that can be shaped even in a high moisture region by restraining it, and that does not lose its shape after shaping, and a Japanese-Western confectionery using this dough and an invention relating to the method for producing the same .
In the invention disclosed in Patent Document 3, proteins, fats, natural polysaccharides, beans, eggs, milk, fruits, vegetables, livestock meats, sugars, seasonings are used as auxiliary materials for the dough formed in a gel shape. It is characterized in that at least one kind selected from ingredients, spices and the like is added.
According to the invention disclosed in Patent Document 3 configured as described above, a dough for Japanese and Western confectionery having a moisture content of 50% to 80% can be obtained. In addition, it is possible to obtain a Japanese-Western confectionery with good chewing without being deformed in heat treatment such as steaming or cooking with a pot. Furthermore, the product obtained by the method disclosed in Patent Document 3 can have a shelf life of 5 to 6 days even if it is subjected to normal temperature sales, and has water retention to prevent deterioration during that period. In addition, even if it is used for chilled or frozen sales, it has sufficient water content and water retention capacity so that a texture equivalent to that before storage can be obtained by simple heating in a microwave oven or microwave oven after a predetermined period of storage and distribution. doing.

Patent Document 4 discloses a device related to a bun with the name “Aso Takamanju” mixed with ground Aso Takana-zuke.
The device disclosed in Patent Document 4 is characterized in that it has a unique taste and aroma by adding an appropriate amount of ground Aso Takazuke in wheat flour.
According to the device disclosed in Patent Document 4 having the above-described configuration, it is possible to provide a wharf with a unique flavor that could not be tasted until now.

JP 54-1119060 A JP-A-11-121 JP 2002-17264 A Japanese Utility Model Publication No. 01-130682

In the case of the invention disclosed in Patent Document 1, it is also considered that the koji dough containing leaf wasabi can be provided by replacing salted vinegar pickled with leaf wasabi.
However, if the technical contents disclosed in Patent Document 1 are used as they are, first, the wasabi pickled rice is touched with leaf wasabi soup, and the isocyanates that are the original flavor and pungent taste of wasabi are volatilized and damaged. Furthermore, when destroying cells, the destruction of cells occurs and the isocyanates tend to volatilize and are damaged, and the product is not configured to be sealed or stored frozen, so it is unique in the finished product. It is thought that it is difficult to keep the flavor and pungent taste.
For this reason, when the technical content disclosed in Patent Document 1 is diverted, it has been difficult to provide fresh confectionery having a wasabi-specific flavor and pungent taste.

In the case of the disclosed invention disclosed in Patent Document 2, sugar and matcha are mixed and steamed in the koji material, and then matcha is added. And when matcha is replaced with leaf wasabi-zuke, as in the case of the invention disclosed in the above-mentioned Patent Document 1, the isocyanates that are the original flavor and pungent taste of wasabi volatilize and are lost when steamed. It is expected that
Therefore, even when the technical content disclosed in Patent Document 2 is diverted, it is considered impossible to provide a fresh confectionery having a wasabi-specific flavor and pungent taste.

In the case of the invention disclosed in Patent Document 3, it has the technical content of mixing and storing frozen ingredients such as vegetables in a gel-like dough. is necessary. Therefore, when the technical contents disclosed in Patent Document 3 are used as they are, the isocyanates that are the source of the wasabi-specific flavor and pungent taste are volatilized and damaged during the heat treatment performed before eating. In addition, it is expected that the unique texture of crunchy leaf wasabi will be damaged.
Therefore, even when the technical content disclosed in Patent Document 3 is diverted, it is considered that a fresh confectionery having a wasabi-specific flavor and pungent taste cannot be provided.

In the case of the idea disclosed in Patent Document 4, it is considered that a wharf containing leaf wasabi can be provided by replacing Aso Takana with leaf wasabi.
However, when diverting the technical contents disclosed in Patent Document 4, it is necessary to crush the leaf wasabi pickles into the bun dough, and at this time, the isocyanates volatilize quickly, There was a high possibility that the flavor and pungency peculiar to wasabi were lost. In addition, it is necessary to finally steam the bun bun dough, and this heat treatment is likely to lose the flavor and pungent taste of wasabi, and the steamed bun dough is sponge-like, Due to the structure, it is considered difficult to seal the isocyanates contained in the leaf wasabi pickled in the bun dough.
Therefore, even if the technical content disclosed in Patent Document 4 is diverted, it is considered impossible to provide a fresh confectionery having a wasabi-specific flavor and pungent taste.

  The present invention has been made in response to such a conventional situation, and its purpose is that it can be stored for a long period of time, and even in that case, it can taste the flavor and pungent taste peculiar to wasabi, and it is a soft koji dough. An object of the present invention is to provide a fresh confectionery containing chopped leaf wasabi and a method for producing the same, which can feel the texture of a crisp and comfortable leaf wasabi.

In order to achieve the above object, the method for producing raw confectionery containing chopped-leaves wasabi, which is the invention according to claim 1, feeds a mixture of at least starch and saccharide-containing dough material containing water and water. A first step of heat-treating into a koji dough, a second step after this first step, cooling the koji dough to a temperature range in which moisture does not freeze, and the second step After the process, mix the chopped leaf wasabi pickles into the dough and seal the chopped leaf wasabi pickles in the dough. The fourth step of forming the fifteenth step, the fifth step of freezing the daifuku after the fourth step, and the sixth step of sealing the daifuku after the fifth step while maintaining the frozen state of the daifuku And after the sixth step, the seventh process for freezing and storing the sealed Daifuku And the third and fourth steps are performed under a temperature condition of room temperature or lower, and the chopped leaf wasabi pickles contain a solid material having such a size that the tactile sensation is felt when eaten. It is a feature.
In the first aspect of the present invention having the above-described configuration, the first step has the effect of producing a koji dough that can be eaten with koji dough material and water and sterilizing the koji dough by heat treatment. Prior to the next third step, the second step is a rough heat from the koji dough, and when the leaf wasabi pickles are mixed, the heat of the koji dough makes the flavor and pungency unique to wasabi. It has the effect | action which prevents that the isocyanate used as it volatilizes. And a 3rd process has the effect | action of making it hard to volatilize isocyanates from chopped wasabi pickles by sealing chopped wasabi pickles in a koji dough. In addition, the fourth step has the effect that the chopped leaf wasabi pickles are wrapped in the koji dough sealed therein to form Daifuku. Furthermore, the fifth step is to freeze Daifuku and lower the temperature, thereby preventing the transfer of thermal energy to the isocyanates contained in the chopped leaf wasabi pickles in the dough and suppressing its volatilization. Have. In addition, in the sixth step, Daifuku, which has been frozen and difficult to diffuse isocyanates, is sealed while maintaining its frozen state, so that the isocyanates contained in chopped wasabi are diffused into the atmosphere. Has the effect of preventing The final seventh step is to store the raw confectionery containing chopped leaf wasabi in a frozen state, so that the volatilization of isocyanates during chopped leaf wasabi can be kept in a dormant state. This has the effect of preventing the loss of isocyanates during the preservation of the chopped leaf wasabi pickled fresh confectionery.
Furthermore, by performing the third and fourth steps under a temperature condition of room temperature or lower, it has an effect of minimizing the amount of isocyanates that volatilize during work. In addition, although it is desirable to perform the 3rd and 4th process on low temperature conditions, such as refrigeration temperature, for example, performing a 3rd and 4th process on refrigeration temperature conditions is a point of cost-effectiveness. It may not be realistic. Therefore, the main point of this “performing the third and fourth steps under a temperature condition below room temperature” is that the koji dough and Daifuku are actively heated in the step after adding the chopped leaf wasabi pickles to the koji dough. That is, no processing is performed.
In addition, as the wasabi pickles are finely chopped, the possibility that the isocyanates contained therein will come into contact with the outside air increases, and as a result, the volatilization and diffusion thereof is promoted. Therefore, in the invention of claim 1, the chopped leaf wasabi pickled in the third step is made to include a solid material having such a size that a feeling of touch is felt when eaten. While suppressing the wasabi pickled too small, it has the effect of making it fine enough to be reliably covered with the koji dough. And this action efficiently seals the chopped leaf wasabi pickles in the dough and suppresses the loss of volatilization and loss of the isocyanates contained in the leaf wasabi. It is the first time that the wasabi pickles are chewed and the isocyanates are diffused in the mouth so that the flavor and hotness peculiar to wasabi are felt.
In addition, when the raw confectionery produced by the production method according to claim 1 is eaten, the chopped leaf wasabi pickles are sized so as to contain a solid material having a feel that can be felt when eaten. It also has the effect of giving the texture of chopped leaf wasabi pickled in the soft texture of the koji dough.

The method for producing fresh confectionery with chopped leaf wasabi pickled according to claim 2 is the method for producing fresh confectionery with chopped leaf wasabi pickled according to claim 1, wherein the sugar content of the koji dough and the sugar content of the chopped leaf wasabi pickled The difference is characterized by being within 10 degrees.
In addition to the same action as that of the invention described in claim 1, the invention according to claim 2 having the above-described configuration is characterized in that the difference between the sugar content of koji dough and the sugar content of chopped leaf wasabi is within 10 degrees, Has the effect of making the sugar content and sugar content of chopped leaf wasabi the same or similar. Then, by mixing the chopped leaf wasabi pickles with the koji dough by making the sugar content of the koji dough and the chopped leaf wasabi pickled the same or similar, It has the effect of preventing moisture from flowing into wasabi pickles and preventing dried leaf wasabi pickles or koji dough from drying during frozen storage.

The raw confectionery with chopped leaf wasabi pickled according to claim 3 is a koji dough containing at least starch, sugar and water, and mixed with the koji dough and sealed in the koji dough. In raw confectionery consisting of pickles and strawberries covered with strawberries, chopped leaf wasabi pickles contain solids that are large enough to feel the texture when eaten. The difference in sugar content of Wasabi-zuke is within 10 degrees, and fresh confectionery is sealed and frozen.
In the invention of claim 3 configured as described above, the koji dough has an action of sealing the chopped leaf wasabi so that the isocyanates in the chopped leaf wasabi are less likely to volatilize in the atmosphere. In addition, chopped wasabi pickles have the effect of imparting a flavor and pungent taste peculiar to wasabi to koji dough. In addition, koji has the effect of giving a texture and taste different from koji dough. And, by making it possible to eat sweetness, flavor and pungent taste peculiar to wasabi at the same time, while eating the inventive product according to claim 3, while making the fresh flavor and pungent taste peculiar to wasabi feel, It has the effect of enhancing the sweetness of raw confectionery.
Furthermore, by making the chopped leaf wasabi pickled sealed in the above-mentioned koji dough into a size that includes solids of a size that allows the texture to be felt when eaten, It has the effect of minimizing the destruction of cellular tissue, suppressing the volatilization of isocyanates, and providing a crispy and pleasant texture when eaten.
In addition, by making the difference between the sugar content of the koji dough and the sugar content of the chopped leaf wasabi pickled within 10 degrees, the sugar content of the koji dough and the sugar content of the chopped leaf wasabi pickled have the same or similar effect. Then, by mixing the chopped leaf wasabi pickles with the koji dough by making the sugar content of the koji dough and the chopped leaf wasabi pickled the same or similar, It has the effect of preventing moisture from flowing into wasabi pickles and preventing dried leaf wasabi pickles or koji dough from drying during frozen storage.

According to invention of Claim 1 of this invention, manufacture of the raw confectionery (Daifuku) which has the flavor and pungency peculiar to wasabi which a leaf wasabi pickles has can be provided, and can be provided.
Further, at that time, loss due to volatilization of the isocyanates, which are the original flavor and pungent taste of wasabi contained in the chopped leaf wasabi can be minimized.
In addition, the chopped leaf wasabi pickled in the dough contains solids that are large enough to feel the texture when eaten. It is possible to give a crisp and comfortable texture to the texture. Moreover, since the leaf wasabi pickles are not cut more finely than necessary, the volatilization of isocyanates accompanying the destruction of plant cell tissues can be suppressed. Therefore, rich flavor and hotness can be tasted when eating.
In addition, since the isocyanates also have a bactericidal effect, the quality maintaining effect of food is also exhibited.
Furthermore, according to invention of Claim 1, since the manufactured confectionery is frozen and preserve | saved in the state sealed, isocyanates are contained in air | atmosphere from the chopped-wasabi pickles sealed in a dough during storage. Volatilization can also be prevented by making it difficult for heat energy to be transmitted to the isocyanates in chopped leaf wasabi while preventing volatilization.
As a result, it is possible to leave the isocyanates firmly in the chopped leaf wasabi pickles until the raw confectionery with chopped leaf wasabi is eaten, so even after long-term storage, it has a unique flavor and pungent taste Fresh confectionery (food) can be provided.

In addition to the same effect as that of the invention described in claim 1, the invention described in claim 2 has the same or approximate sugar content of koji dough and sugar content of chopped leaf wasabi. It is possible to prevent moisture from escaping from the dough or the leaf wasabi pickle, resulting in a dry texture.
As a result, even when stored for a long period of time, it is possible to provide fresh confectionery with chopped leaf wasabi that has little deterioration in taste and texture.

According to the invention of claim 3, it is possible to provide a novel raw confectionery (Daifuku) having a unique crispy texture of leaf wasabi pickles when eaten and having a flavor and pungent taste peculiar to wasabi. it can.
Moreover, according to the invention of Claim 3, the flavor and pungent taste peculiar to wasabi can be maintained for a long period by sealing and storing frozen.
As a result, it is possible to provide a high-quality raw confectionery that is delicious to eat and has little deterioration in taste and texture even when stored frozen for a long period of time.

(A) is a conceptual diagram of a wasabi root part, (b) is a conceptual diagram of wasabi flower buds, and (c) is a conceptual diagram of wasabi leaves. It is a flowchart which shows the manufacturing process of leaf wasabi pickles (soy sauce pickles). It is sectional drawing of the fresh confectionery containing chopped-leaf wasabi pickled according to Example 1 of the present invention. It is a flowchart which shows the manufacturing process of the confectionery containing a chopped-leaf wasabi pickles which concerns on Example 2 of this invention.

  The raw confectionery containing chopped leaf wasabi and its manufacturing method according to the embodiment of the present invention will be described in detail with reference to Example 1 and Example 2.

First, wasabi will be described with reference to FIG.
FIG. 1A is a conceptual diagram of a wasabi root part, FIG. 1B is a conceptual diagram of wasabi flower buds, and FIG. 1C is a conceptual diagram of wasabi leaves.
Wasabi 15 is a plant native to the Brassicaceae wasabi genus, and the root 12 shown in FIG. 1 (a) is grated and used mainly as a condiment. In addition, the flower buds, leaves 14 and petiole 14a portions of wasabi 15 as shown in FIGS. 1B and 1C are called leaf wasabi 6 and are made into soy sauce, soy sauce pickles, pickles, etc. as side dishes. Being eaten.

Next, the manufacturing process of leaf wasabi pickles (soy sauce pickles) will be described with reference to FIG. FIG. 2 is a flowchart showing a manufacturing process of leaf wasabi pickles (soy sauce pickles).
In general, leaf wasabi pickles (soy sauce pickles) are manufactured by a method 16 for manufacturing leaf wasabi pickles as shown below. Here, as shown in FIGS. 1B and 1C, the flower bud 13 of the wasabi 15 and the leaf 14 including the petiole 14a are collectively referred to as a leaf wasabi 6.
First, the leaf wasabi 6 as shown in FIGS. 1 (b) and 1 (c) was washed with cold water and drained. Then, the leaf wasabi 6 is softly soaked in hot water adjusted to 80 ° C. for 2 to 3 minutes (heat treatment step: step S21).
By performing this heat treatment step (step S21), the cells of the leaf wasabi 6 are destroyed, whereby the pungent cinigrin and the enzyme mysilonase, which existed separately in the cells, are mixed and reacted. Occurs, allyl isocyanate (isocyanates), which is a pungent component, is produced, and the leaf wasabi pickled with a flavor and pungent taste that is characteristic of wasabi.
After this, drain the water tightly by squeezing the soft leaf wasabi 6 and place it in a sealable container, seal it and heat it slowly (cool), and replace it in a sealed container for subdivision as necessary. After that, for example, soy sauce-flavored pickled soup prepared by mixing sugar, soy sauce, umami seasoning, sake, vinegar, mirin, etc., in a sealed container containing cold leaf wasabi 6 and quickly sealed the container Further, the leaf wasabi 6 soaked in the pickled soup is refrigerated together with the sealed container and soaked for a desired time, so that the taste of the pickled soup is adjusted (pickling step: step S22).

As I mentioned earlier, isocyanates, which have the unique flavor and pungent taste of wasabi, are highly reactive with other substances and easily damaged, and they are highly volatile and do not easily volatilize in the air. End up. Therefore, in this soaking step (step S22), in order to reduce the loss of isocyanates in the leaf wasabi 6 as much as possible, the leaf wasabi 6 that has been boiled and softened as much as possible in a temperature range that does not freeze. It is handled under low temperature conditions and is housed in a sealed container.
In addition, although the manufacturing process of a general leaf wasabi pickles is mainly comprised by the above heat processing processes (step S21) and a pickling process (step S22), in this Embodiment, this leaf wasabi When using pickles as raw confectionery ingredients, in addition to the above steps, add sugar to the finished leaf wasabi pickles and adjust the sugar content of the leaf wasabi pickles to approximate the sugar content of the dough used, and the sugar content It has a process of finely chopping leaf wasabi pickled.
The details of the sugar content adjusting step and the notching step will be described in detail later.

The raw confectionery containing chopped leaf wasabi according to Example 1 of the present invention will be described in detail with reference to FIG.
FIG. 3 is a cross-sectional view of a fresh confectionery containing chopped leaf wasabi according to Example 1 of the present invention. In addition, the same code | symbol is attached | subjected about the part same as what was described in FIG. 1, and the description about the structure is abbreviate | omitted.
Briefly described, the raw confectionery 7 with chopped leaf wasabi pickled according to Example 1 is Daifuku made by mixing chopped leaf wasabi pickles into the koji dough 9.
More specifically, the raw confectionery 7 with chopped leaf wasabi pickled according to Example 1 was equal to or approximated to the sugar content of the koji dough 9 inside the koji dough 9 containing at least starch, sugar and water. Daifuku is made by mixing chopped leaf wasabi pickles 6a having a sugar content and sealing the chopped leaf wasabi pickles 6a with the koji dough 9. 8 is sealed with the packaging container 11 and frozen. Since the packaging container 11 is sealed (sealed) without a gap, the isocyanates in the chopped leaf wasabi 6a do not leak out of the packaging container 11. As shown in FIG. 3, the packaging container 11 does not necessarily need to be in close contact with the surface of Daifuku 8, but in addition to sealing, it should be in close contact with the space inside the packaging container 11 to prevent leakage of isocyanates. Is also effective.
Further, the chopped leaf wasabi pickled 6a sealed in the dough 9 has a size including a solid material having such a size that the texture can be felt when eaten.
In addition, this Daifuku 8 is eaten after naturally thawing the frozen one.

As described above, isocyanates that are the source of the hot taste of leaf wasabi are highly reactive and easily denatured, have volatility at room temperature, and this volatility becomes more prominent as the temperature rises. In addition, when the leaf wasabi pickles are finely chopped, the surface area increases, thereby increasing the contact area with the air and making the isocyanates more volatile.
Therefore, in the raw confectionery 7 containing chopped leaf wasabi pickled according to Example 1, when using such a leaf wasabi pickled for confectionery, the size when chopped is large enough to feel the texture when eaten. By making it so that the solid matter is included, the chopped leaf wasabi pickles 6a are prevented from being excessively finely chopped.
This minimizes the increase in surface area of the chopped leaf wasabi pickles 6a and suppresses volatilization of isocyanates, which are pungent components, so that a refreshing pungent taste can be felt when eaten. In addition, by keeping the size of the chopped leaf wasabi pickles 6a larger than the crushed one as described above, you can enjoy the crispy texture of the chopped leaf wasabi pickles 6a when eating Daifuku 8 be able to.
Therefore, by setting the size of the chopped leaf wasabi pickles 6a to include a solid that is large enough to feel the texture when eaten, it has a favorable effect on both the taste and texture of Daifuku 8 It can be demonstrated.

Further, in the raw confectionery 7 with chopped leaf wasabi pickled according to Example 1, the chopped leaf wasabi pickled 6a is mixed in the candy dough 9 so that the surface of the chopped leaf wasabi pickled 6a is covered and sealed with the candy dough 9. I can keep it. Thereby, volatilization of the isocyanates from the chopped leaf wasabi 6a is suppressed, and the flavor and pungent taste peculiar to wasabi are prevented from disappearing from Daifuku 8. Further, the sealing effect of the active ingredient as described above is more remarkable when the koji fabric 9 is used as the leather fabric than when the sponge-like fabric is used.
In addition, according to the raw confectionery 7 with chopped leaf wasabi according to Example 1, the Daifuku 8 as described above is sealed in the packaging container 11 and stored frozen, so that the isocyanates diffuse from the Daifuku 8 into the air. By preventing the packaging container 11 from refrigerated, the heat energy is transferred to the isocyanates by refrigeration, and the flavor and pungent taste peculiar to wasabi are prevented from disappearing from the chopped wasabi pickled 6a in Daifuku 8 doing.
Therefore, according to the raw confectionery 7 with chopped leaf wasabi pickled according to Example 1, the sweetness of the candy dough 9 and candy 10 constituting Daifuku 8 is enhanced by the unique pungent taste of chopped leaf wasabi pickled 6a, which is delicious and novel. Fresh confectionery can be provided.

Further, in the fresh confectionery 7 with chopped leaf wasabi pickled according to Example 1, in order to prevent the pungent taste of the chopped leaf wasabi pickled 6a mixed with the dough 9 and sealed, 8 are frozen, and these are useful for maintaining the sanitary condition of food properly during storage and transportation of Daifuku 8.
In addition, since the spicy component of pickled leaf wasabi has a bactericidal property as it has been used as a seasoning for a long time, by including such chopped leaf wasabi pickled 6a in the koji dough 9, Daifuku It has the effect that the safety | security as a foodstuff of 8 itself, and a preservability can be improved.

Next, with reference to FIG. 4, the manufacturing method 1 of the fresh confectionery containing chopped-leaf wasabi according to Example 2 will be described in detail.
FIG. 4 is a flowchart showing a manufacturing process of fresh confectionery with chopped wasabi according to Embodiment 2 of the present invention. In addition, the same code | symbol is attached | subjected about the same part as what was described in FIG. 1 thru | or FIG. 3, and the description about the structure is abbreviate | omitted.
The method for producing the raw confectionery 7 containing chopped leaf wasabi as shown in FIG. 3 (Production method 1 of the raw confectionery containing chopped leaf wasabi) is as follows.
First, the koji dough raw material that is the basis of koji dough 9 and water are weighed (step S10). This koji dough raw material contains at least starch 2 and sugar 3. More specifically, the koji dough raw material is, for example, glutinous rice (powder) used alone as starch 2, or a part of glutinous rice replaced with cooking starch flour, and sugar 3 For example, using white saccharose, if necessary, as a quality improving material, for example, an enzyme or an emulsifying material (this emulsifying material is a general term for substances having the property of emulsifying raw materials) and according to preference Add an appropriate amount of salt.
An example of the blending ratio of each material constituting the koji material is shown in Table 1 below.
Moreover, the material which comprises the straw dough material of the chopped-leaf wasabi pickled fresh confectionery 7 which concerns on this Embodiment, and its compounding quantity do not necessarily need to be limited to what is described in the following Table 1, and it is seasonal. Depending on the characteristics of the material used, it may be changed as appropriate. In addition, when a quality improvement material and salt are not used, adjustment of each amount of koji dough raw material, saccharides, and water is performed independently, or at least two of these amounts are adjusted simultaneously.

In the above koji dough material, the saccharide 3 not only becomes a source of sweetness of the koji dough 9, but also imparts water retention to the koji dough 9 during freezing after production, thereby preventing freezing. Has the effect of preventing the drying of.
Moreover, the enzyme used as a quality improvement material has the effect | action of preventing the aging of the starchy substance which comprises the koji material | dough 9, for example. The emulsifier also has the effect of preventing the deterioration of the quality of the starch dough material due to oxidation while also preventing the aging of starchy material constituting the straw dough 9. And as an enzyme and an emulsifier which are quality improvement materials, the well-known material used as a confectionery material or a food additive can be used without trouble.
In addition, in this example, the case where an enzyme and an emulsifying material are used at the same time has been described as an example, but when only one of them exhibits a sufficient quality improvement effect of koji dough 9, Only one of them may be used. Moreover, when the saccharide added to the koji dough material has the same effect as the quality improving material, it is not always necessary to add the quality improving material.
Furthermore, the salt added in an appropriate amount according to the taste has the effect of enhancing the sweetness of the raw confectionery 7 with chopped leaf wasabi.

Then, in the previous step S10, the measured water 4 is added to the weighed koji dough material and mixed well (step S11), and this mixture is put in a steamer and steamed until the starch in the mixture is gelatinized. Steam for about 60 minutes (step S12).
After this, the emulsified material previously added in a part of the quantity of the quality improving material shown in Table 1 above is added to the steamed mixture to adjust the hardness and viscosity of the koji dough to a desired state. At the same time, it is a part of the amount of saccharides shown in Table 1 above, and for example, maltose and sucrose are added separately and further mixed (step S13) to obtain a smooth koji dough 9.
Next, the koji dough 9 made in step 13 is refrigerated overnight in the refrigerator and cooled (step S14). Here, the koji dough 9 is cooled because the volatilization of isocyanates contained in the koji leaf wasabi pickles 6a is promoted by the heat in the koji dough 9b when the koji leaf wasabi pickles 6a are mixed in the next step S15. This is to prevent it.
The cooling temperature of the koji dough 9 in step S14 is preferably lower than room temperature as much as possible. However, if the temperature of the koji dough 9 is too low, the koji dough 9 is hardened and chopped leaf wasabi this time. Mixing of the pickles 6a and the wrapping work of the basket 10 become difficult. For this reason, it is desirable that the temperature of the koji dough 9 be within a temperature range where the moisture does not freeze from room temperature.
In addition, by adding the saccharide 3 and the emulsifying material to the koji dough 9, the koji dough 9 can be prevented from curing when the cooling step (step S14) is performed.

Here, the chopped leaf wasabi pickled 6a mixed with the koji dough 9 manufactured in steps S10 to S14 will be described with reference to FIG.
When the leaf wasabi pickles produced by the leaf wasabi pickle manufacturing method 16 as shown in FIG. 1 is added to the koji dough 9 constituting the Daifuku 8 according to the present invention, the sugar content of the leaf wasabi pickles is added. More specifically, the sugar content of the koji dough 9 has a large difference, and more specifically, the sugar content of the koji dough 9 is significantly higher than the sugar content of the leaf wasabi pickles. Therefore, when Daifuku 8 is stored frozen, the chopped leaf wasabi 6a is dried and its flavor and texture are impaired.
In view of such circumstances, as a result of earnest research, the inventor made the sugar content equal to or close to the sugar content of the koji dough 9 in advance before adding the leaf wasabi pickles to the koji dough 9. It was found that the water content of the leaf wasabi can be prevented from flowing out into the koji dough 9 when it is mixed.
More specifically, the difference between the sugar content of the koji dough 9 and the sugar content of the chopped leaf wasabi pickles 6a is kept within 10 degrees of sugar, thereby preventing the flow of moisture between the materials when these are mixed. , It is possible to prevent any one of the ingredients from becoming watery, sticky, or becoming dry and crunchy.
Moreover, the moisture content of the chopped leaf wasabi pickles 6a is suitably maintained in the dough 9 when the Daifuku 8 thawed after freezing is eaten and the chopped leaf wasabi pickles 6a are crisp and comfortable. It means that it is possible to have a texture.
Therefore, in the manufacturing method 1 of the raw confectionery containing the chopped-leaf wasabi pickled according to Example 2, sugar is added to the leaf wasabi pickled after the picking step (step S22), and the sugar content is made to be the same as or close to that of the koji dough 9. As a step, a sugar content adjusting step (step S23) is provided.

Furthermore, as mentioned earlier, leaf wasabi pickles are finely chopped and their surface area increases, so the area that comes into contact with the air also increases, and the isocyanates that are the original flavor and pungent taste of wasabi tend to volatilize. Eventually, the flavor and pungent taste of Wasabi when eating Daifuku 8 will disappear.
For this reason, in the manufacturing method 1 of the raw confectionery containing chopped-leaf wasabi pickled according to Example 2, the sugar-adjusted leaves immediately before mixing with the koji dough 9 in order to reduce the loss of isocyanates due to volatilization from the leaf wasabi pickles The wasabi pickles are roughly chopped (step S24), drained firmly, and immediately thereafter immediately mixed with the koji dough 9 sufficiently cooled in the previous step S14 (step S15).
In this case, the chopping process of step S15 causes the isocyanates in the chopped leaf wasabi pickles 6a to temporarily become extremely volatile, but is immediately sealed in the koji dough 9, Loss can be minimized.

Furthermore, when the emulsification material and sugar are mixed in step S13 and the hardness of the koji dough 9 cooled in the subsequent step S14 is mixed with the chopped leaf wasabi pickles 6a, the chopped leaf wasabi pickles 6a from the koji dough 9 is mixed. More specifically, the hardness of the koji dough 9 mixed with the chopped leaf wasabi pickled 6a is increased when the chopped leaf wasabi pickled 6a is picked up from the koji dough 9. By adjusting the hardness so that a portion of the dough 9 is picked up in a state where it is attached to the chopped leaf wasabi pickles 6a, in step S15, the surface area is increased and the isocyanates are easily volatilized. The surface of the chopped leaf wasabi pickles 6a can be firmly coated with the koji dough 9 to suppress loss of isocyanates from the chopped leaf wasabi pickles 6a. Can.
That is, according to the manufacturing method 1 of the raw confectionery containing chopped-wasabi pickles according to the present invention, the chopped-leaves wasabi pickles 6a can be sealed in the dough 9, so that Daifuku 8 can be used for a long time under freezing conditions. Even after storage, when you eat Daifuku 8, you can feel the flavor and pungent taste peculiar to wasabi.

In the manufacturing method 1 of the raw confectionery containing the chopped leaf wasabi pickled according to Example 2, the sugar content of the strawberry dough 9 and the chopped leaf wasabi pickled 6a can be appropriately changed according to preference, but the candy dough 9 and the chopped leaf wasabi pickled 6a. By keeping the sugar content at 50 degrees or higher, when Daifuku 8 is frozen and preserved, it is surely prevented from losing moisture from the dough 9 and chopped leaf wasabi 6a of Daifuku 8, and thawed after long-term storage Even if you eat it, you can prevent Daifuku 8 from becoming crunchy.
The amount of chopped leaf wasabi 6a added to the koji dough 9 need not be specified. However, if it is added excessively, the koji dough 9 will become sticky and uncoordinated. I can't feel it.

Returning to the description of FIG. 4 again, in step S15, using a koji dough quickly mixed with chopped leaf wasabi 6a, for example, wrapping koji 10 in which at least beans, sugar, and water are boiled (step) S16) After forming Daifuku 8, in order to suppress the volatilization of isocyanates from Daifuku 8, this Daifuku 8 is immediately quickly frozen (step S17). In addition, although not specifically illustrated in the wrapping operation in step S16, a wrapping machine may be used.
Thereafter, the frozen and hardened Daifuku 8 is sealed in the packaging container 11 (step S18), and the frozen state (step S19) is the cut leaf according to the first embodiment shown in FIG. It is fresh confectionery 7 with wasabi pickles.
And Daifuku 8 manufactured by the manufacturing method 1 of the raw confectionery containing the chopped-wasabi pickle according to Example 2 is frozen in step S17, so that volatilization of the isothiocyanates in the chopped-wasabi pickled 6a is suspended. However, by closing the contact between Daifuku 8 and air, it is possible to leave more of the isocyanates that are the original flavor and pungent taste of wasabi in Daifuku 8, so the sealing process of step S18 is also performed. It is desirable to do.
In addition, in the manufacturing method 1 of the chopped-leaf wasabi pickled confectionery which concerns on Example 2, the mixing and sealing process (step S15) and the packaging process (step S16) shown in FIG. More desirably, the volatilization of isocyanates from the chopped leaf wasabi pickled 6a mixed with the koji dough 9 can be suitably suppressed by performing it under refrigeration temperature conditions (temperature conditions of 10 ° C. or less). .
In the sealing process (step S18), Daifuku 8 is in a frozen state, so there is very little risk that the volatilization of isocyanates will be promoted. It is not preferable from the viewpoint of volatilization prevention and food hygiene. Accordingly, step S18 needs to be performed while maintaining the Daifuku 8 frozen state.

In the manufacturing method 1 of the raw confectionery containing chopped leaf wasabi according to Example 2, the case where the pickled step (step S22) of the leaf wasabi 6 is performed separately from the sugar content adjustment step (step S23) is described as an example. However, by increasing the sugar content of the pickled soup used in step S22 from the beginning, it is possible to complete the pickling process (step S22) and the sugar content adjusting process (step S23) once.
Moreover, in Example 1, 2, although the case where the cocoon 10 which consists of beans and sugar is used as an example and demonstrated as an example of the cocoon 10 included in Daifuku 8, this cocoon 10 uses vegetables etc. The beet-type koji used may be used, or a combination of bean koji and beet-type koji may be used. Alternatively, a creamy candy made of other ingredients and a combination of the candy and the creamy candy may be used, and may be freely changed according to preference. In the present embodiment, the ingredients wrapped with the koji fabric 9 are collectively referred to as the koji 10.

According to the manufacturing method 1 of the chopped leaf wasabi pickled fresh confectionery according to Example 2 as described above, in the manufacturing process, loss due to volatilization of isocyanates that are a unique flavor and pungent taste of wasabi can be suppressed as much as possible. When you eat the product, you can enjoy the refreshing flavor and pungent taste peculiar to wasabi, and it will not feel moist even after long-term storage, and you can also enjoy the crispy texture of chopped leaf wasabi pickles 6a. A new wasabi Daifuku (fresh confectionery 7 containing chopped leaf wasabi) can be provided.
Moreover, since this can provide a new way of eating leaf wasabi 6 for which the conventional cooking method has been limited, it is possible to promote expansion of consumption of leaf wasabi 6.
Furthermore, the raw confectionery 7 with chopped-wasabi pickled confectionery 7 manufactured by the manufacturing method 1 of the raw confectionery chopped with wasabi pickles according to Example 2 can maintain good quality even after 6 months by freezing.

  As described above, the present invention can taste the unique flavor and pungent taste of wasabi along with Daifuku, has no moist feeling even after long-term storage, and yet has a pleasant texture that is crispy of chopped leaf wasabi. It is a raw confectionery with chopped leaf wasabi that can be tasted and a method for producing the same, and can be used in the fields of confectionery and food production.

1 ... Manufacturing method of raw confectionery with chopped leaf wasabi 2 ... Starch 3 ... Sugar 4 ... Water 6 ... Leaf wasabi 6a ... chopped leaf wasabi pickle 7 ... Raw confectionery with chopped leaf wasabi 8 ... Daifuku 9 ... Dough 10 ... １１ 11 ... Packaging container 12 ... Root 13 ... Flower bud 14 ... Leaf 14a ... Pattern 15 ... Wasabi 16 ... Manufacturing method of leaf wasabi pickles

Claims (3)

A first step in which a koji dough material containing at least starch and saccharides and water are mixed and heat-treated so as to be eaten to form a koji dough;
After this first step, a second step of cooling the koji dough from room temperature to a temperature range in which moisture does not freeze;
After this second step, a third step of mixing chopped wasabi pickles into the koji dough and sealing the chopped wasabi pickles in the koji dough;
After this third step, a fourth step of forming Daifuku by wrapping with the koji dough,
After this fourth step, a fifth step of freezing the Daifuku,
After this fifth step, a sixth step of sealing the Daifuku while maintaining the frozen state of the Daifuku;
And after this sixth step, a seventh step of freezing and storing the sealed Daifuku,
The third and fourth steps are performed under a temperature condition below room temperature,
The method for producing a raw confectionery containing chopped wasabi pickles, wherein the chopped leaf wasabi pickles contain a solid material having a size that can be felt when eaten.   The method for producing fresh confectionery with chopped wasabi pickles according to claim 1, wherein the difference between the sugar content of the koji dough and the sugar content of the chopped leaf wasabi is within 10 degrees. Raw confectionery comprising a koji dough containing at least starch, saccharides and water, chopped leaf wasabi pickled in the koji dough and sealed in the koji dough, and koji covered with the koji dough In
The chopped leaf wasabi pickles contain solids that are large enough to feel the texture when eaten,
The difference between the sugar content of the koji dough and the sugar content of the chopped leaf wasabi is within 10 degrees,
Fresh confectionery with chopped leaf wasabi pickled, characterized in that the fresh confectionery is sealed and frozen.

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