JP2014068593A - Mixed flour for rice cake-like food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a mixed flour for a food product, which allows for excellent formability and sufficient gelatinization by easy work and produces a gyuhi which is hardly aged and has excellent shelf life.SOLUTION: The mixed flour for a rice cake-like food product includes 20 to 50 mass parts of gelatinized glutinous rice flour, 120 to 240 mass parts of maltose, 20 to 50 mass parts of sugar, 10 to 40 mass parts of trehalose, and 40 to 100 mass parts of modified starch derived from tapioca or waxy corn, relative to 100 mass parts of glutinous rice flour.

Description

  The present invention relates to a mixed powder for rice cake-like foods for obtaining foods, confectionery, etc. mainly composed of rice flour, and more specifically, a mixed powder for rice cake-like foods capable of obtaining a fertilizer or a fertilizer-like analogue by a simple operation. About.

  Fermented or fertilized analogues (hereinafter sometimes referred to simply as “fertilizers”), which are rice cake-like foods, gelatinize starchy materials such as glutinous rice and white flour and add sugars (sugar, starch syrup, etc.) Manufactured. Such fertilizers have moderate sweetness, viscoelasticity, softness, elongation, etc., and are therefore used not only for Japanese confectionery but also for bakery products (bread, pie, etc.), confectionery (Dorayaki, etc.) and the like. The physical properties of fertilization depend greatly on the environmental conditions to be manufactured. Furthermore, in order to produce fertilizers, skilled techniques and special equipment to be manufactured are required, such as careful heating and kneading so as not to burn for a long time using an open heating kettle. Therefore, fertilizer is manufactured only in some Japanese confectionery shops, Japanese confectionery factories, and dedicated fertilizer factories. Small-scale Japanese confectionery shops, Western confectionery shops, confectionery factories, and food factories without Japanese confectionery craftsmen purchase and use them doing.

By the way, fertilization is poor in water retention capacity, and if it is stored in an open system under normal temperature, refrigeration and freezing conditions, it will be impossible to avoid phenomena such as loss of moisture, hardening (so-called aging), and cracking. . Therefore, when storing fertilizer, it is stored frozen in a sealed state so that moisture is not lost, and it is also put in the distribution process in this frozen state. The frozen fertilizer needs to be thawed at the time of use, and when a product using fertilizer is manufactured, it must be taken out of the freezer in advance and naturally thawed.
The fertilizer is generally rolled by hand or by a molding machine and formed into a desired shape. However, when used after thawing after freezing or cooling after production, the fertilizer has a very high viscosity. For example, when molding in combination with soft dough, the work is very complicated. Thus, depending on the shape, molding may be difficult. Moreover, when using a molding machine, the molding machine which can be used is limited. For example, a machine called a wrapping machine can be molded, but a piston-type depositor cannot be used because its quantitativeness and moldability deteriorate. Also, when used after cooling after production, the viscosity becomes very high if left for a while.

As a method of delaying aging, it is known to use trehalose for foods containing starch (Patent Document 1). Although this method can achieve a certain effect, in recent years, a technique for preventing aging for a longer period of time has been demanded.
Furthermore, Patent Document 2 discloses a method of obtaining a rice cake confectionery by adding a material other than the raw material powder and water to a raw material powder obtained by mixing cereal flour containing starched rice and starch, and then baking it. Has been. However, the method described in Patent Document 2 is a method of obtaining a baked confectionery (baked confectionery) among the confectionery including a step of flowing the liquid species and baking, and is not intended for moldability.
Therefore, the dough type is not soft or hard (that is, has an appropriate viscosity), has excellent moldability in any molding machine, is sufficiently gelatinized by a simple operation, and is excellent in storage that is difficult to age. There is no mixed powder for candy-like foods that can provide fertilizers with properties.

Japanese Patent Laid-Open No. 7-79589 JP 2000-106825 A

  An object of the present invention is to provide a mixed powder for candy-like foods that has excellent moldability, is sufficiently gelatinized by a simple operation, and is resistant to aging and has excellent storability. There is.

As a result of intensive studies to solve the above problems, the present inventor has found a solution means having the following configuration, and has completed the present invention.
(1) 20 to 50 parts by mass of pregelatinized rice powder, 120 to 240 parts by mass of maltose, 20 to 50 parts by mass of sugar, 10 to 40 parts by mass of trehalose, and tapioca to 100 parts by mass of the polished rice powder Alternatively, a mixed powder for candy-like food, comprising processed starch derived from waxy corn at a ratio of 40 to 100 parts by mass.
(2) The mixed powder for rice cake-like food according to (1), wherein the processed starch is a hydroxypropylated phosphoric acid crosslinked starch.
(3) The mixed powder for rod-shaped food according to (1) or (2), wherein the rod-shaped food is a fertilizer or a fertilizer-like analogue.
(4) Mixing the kneaded food mix powder described in (1) or (2) above with a liquid material and kneading to obtain a kneaded material, which is molded and heated. , A method for producing rice bran food.
(5) The production method according to (4), wherein the liquid material is used at a ratio of 40 to 80 parts by mass with respect to 100 parts by mass of the mixed powder for rice cake food.
(6) The production method according to (4) or (5), wherein the rice cake-like food is a fertilizer or a fertilizer analog.

  According to the present invention, it is possible to quickly make the required amount without using a dedicated manufacturing device for rice cake like fertilizer, by adding powder or liquid food material such as cocoa and fruit juice, A flavor can also be easily provided. Furthermore, the mixed powder for candy-like food of the present invention is gelatinized when heated after kneading with a liquid material, but has a suitable viscosity rather than liquid before heating, such as a packaging machine, a piston type depositor, etc. It can be easily molded with any molding machine. In addition, the obtained cocoon-like food such as fertilizer is resistant to aging and has excellent shelf life.

  The mixed flour for rice-like food of the present invention contains glutinous rice flour, pregelatinized glutinous rice flour, maltose, sugar, trehalose, and processed starch derived from tapioca or waxy corn.

  The glutinous rice flour contained in the mixed powder for candy-like food of the present invention is not particularly limited, and commercially available glutinous rice flour may be used, or the glutinous rice may be ground with a mill, a stone mill or the like.

The pregelatinized rice flour contained in the mixed powder for rice cake food of the present invention is contained in order to improve gelatinization and moldability. The pregelatinized glutinous rice flour is obtained by pulverizing the glutinous rice into powder. The pregelatinization means that the starch is heated and gelatinized. In other words, the pregelatinized rice flour is gelatinized by heating, for example, steaming the rice and then milling.
The pregelatinized glutinous rice flour is not particularly limited, and commercially available pregelatinized glutinous rice flour may be used, or the pregelatinized glutinous rice may be ground with a mill, a stone mill or the like.

In the mixed powder for rice cake-like food of the present invention, the pregelatinized rice powder is contained at a ratio of 20 to 50 parts by mass with respect to 100 parts by mass of the above-described rice flour. When pre-gelatinized rice flour is included in such a ratio, the viscosity becomes suitable for molding when a liquid material is added to kneaded food mix powder and kneaded, and it is molded manually or using any molding machine. It becomes possible to do. Further, since pregelatinized glutinous rice powder promotes gelatinization during heating, it can be easily gelatinized only by heating, as in the past, without being kneaded while heating. The viscosity suitable for molding is usually 60,000 to 200,000 cps, preferably about 80,000 to 160,000 cps (Biscotec B-type viscometer, rotor No. 6, 6 rpm, at 23 ° C. Measured).
When the content of pregelatinized glutinous rice powder is less than 20 parts by mass, the viscosity after kneading is small, and a viscosity sufficient for molding cannot be imparted. Further, even when heated and gelatinized, the degree of gelatinization is small and it cannot be easily gelatinized. On the other hand, when the content of pregelatinized glutinous rice powder exceeds 50 parts by mass, it becomes easy to gelatinize by heating, but the viscosity after kneading becomes too high and it becomes difficult to mold.
The pregelatinized rice flour is contained in an amount of preferably 20 to 50 parts by mass, and more preferably 30 to 40 parts by mass with respect to 100 parts by mass of the above-described rice flour.

The mixed powder for candy-like food of the present invention contains three types of sugars, maltose, sugar and trehalose. By combining these saccharides at a specific ratio described later, a rice cake-like food that is less likely to age and can be stored for a longer period of time can be obtained. Furthermore, since saccharides are viscous when dissolved in water, they can be imparted with an appropriate viscosity during kneading.
The maltose, sugar and trehalose contained in the mixed powder for rice cake food of the present invention are not particularly limited, and for example, commercially available products are used.
In the mixed flour for rice cake food of the present invention, maltose is contained in a proportion of 120 to 240 parts by mass, preferably in a proportion of 150 to 220 parts by mass, with respect to 100 parts by mass of the above-described rice flour.
Sugar is contained at a rate of 20 to 50 parts by mass, preferably at a rate of 30 to 40 parts by mass, with respect to 100 parts by mass of the above-mentioned rice flour.
Furthermore, trehalose is contained at a rate of 10 to 40 parts by mass, and preferably at a rate of 20 to 30 parts by mass, with respect to 100 parts by mass of the rice bran flour. Trehalose is effective in delaying aging because it promotes swelling of starch and improves water retention.

The modified starch contained in the mixed food powder of the present invention is a tapioca starch or waxy corn starch that is chemically, physically or enzymatically processed to improve or improve the properties of the starch or to provide functionality. It is a thing. Modified starch derived from tapioca or waxy corn is included to improve gelatinization and storage.
Examples of the tapioca-derived processed starch include tapioca-derived acetylated starch, tapioca-derived hydroxypropylated starch, and cross-linked starch thereof. Examples of processed starch derived from waxy corn include waxy corn-derived acetylated starch, waxy corn-derived hydroxypropylated starch, and cross-linked starch thereof. Among these, tapioca-derived hydroxypropylated phosphate-crosslinked starch or waxy corn-derived hydroxypropylated phosphate-crosslinked starch is preferable. Since these modified starches are easily swelled and excellent in water retention, they are more effective in delaying aging. Further, these modified starches may be pregelatinized, or a part of the pregelatinized may be used.
In the mixed powder for rice cake food of the present invention, the processed starch derived from tapioca or waxy corn is contained in a proportion of 40 to 100 parts by mass with respect to 100 parts by mass of the above-described rice flour. When processed starch derived from tapioca or waxy corn is contained in such a ratio, gelatinization is promoted, and even if it is not kneaded while heating, it can be easily gelatinized only by heating. Furthermore, in combination with the above saccharides, the aging of the obtained candy-like food can be delayed and the storage stability can be improved. The processed starch derived from tapioca or waxy corn may be used alone or in combination of two or more. When using 2 or more types together, the total amount should just be in the said range.
The processed starch derived from tapioca or waxy corn is preferably contained in a proportion of 50 to 80 parts by mass, more preferably 65 to 75 parts by mass.

  To the mixed powder for rice cake food of the present invention, food materials such as flour, thickener, dried egg, salt, matcha tea, green powder, coloring agent, flavoring, etc. are added within the range that does not inhibit the effect of the present invention. Also good.

The method for using the mixed powder for rice cake food of the present invention, that is, the method for producing the rice cake food is not particularly limited. For example, a method of adding a liquid substance to the mixed powder for rice cake food of the present invention and kneading, forming the kneaded substance into a desired shape, and heating the mixture can be mentioned.
The addition amount of the liquid substance is not particularly limited as long as it can be kneaded. For example, the liquid substance is 40 to 100 parts by mass, preferably 50 to 75 parts by mass with respect to 100 parts by mass of the mixed powder for candy-like food of the present invention. Added in parts.

  The liquid is not particularly limited as long as it is a liquid used in food, and examples thereof include water, fruit juice, milk, condensed milk, fresh cream, and eggs (melted eggs). For example, even when kneaded using fruit juice, a rice cake-like food to which the flavor of fruit juice is imparted can be obtained without the adverse effects of losing the flavor due to heating as in the prior art.

Kneading may be performed manually using a spatula or the like, or mechanically using a stirrer such as a mixer. The obtained kneaded material is formed by means such as the following (A) to (D), for example.
(A) A desired shape is formed manually.
(B) The kneaded product is squeezed out using a squeezing bag or the like.
(C) The kneaded product is put into a squeeze bag or the like and injected into other foods or molded to decorate other foods.
(D) Molding into a desired shape using an arbitrary molding machine (for example, a packing machine, a piston type depositor, etc.).

The kneaded product formed in this way is heated (usually 85 to 210 ° C.) using a cooking device such as a frying pan, a hot plate, an oven, a steamer, a sandwich griller, or a microwave oven to be gelatinized. In this way, a candy-like food is produced from the mixed powder for potato-like food of the present invention.
The rod-shaped food is preferably a fertilizer or a fertilizer analog. The fertilizer-like analog refers to a food product having a moist texture such as fertilization, and examples thereof include Hanechi-don and Kibi-dango.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these Examples.

Example 1
The following materials were mixed in the following proportions to obtain a mixed powder for rice cake food. The modified starch is obtained by subjecting tapioca starch to a hydroxypropylated phosphoric acid crosslinking treatment.
Sticky rice flour: 100 parts by weight Pregelatinized brown rice powder: 35 parts by weight Maltose: 150 parts by weight Sugar: 35 parts by weight Trehalose: 15 parts by weight Processed starch: 70 parts by weight

Water was added at a ratio of 50 parts by mass with respect to 100 parts by mass of the obtained mixed powder for rice cake-like food, and mixed and homogenized with a desktop mixer to obtain a kneaded product.
Separately, to 100 parts by mass of a commercially available hot cake mix (manufactured by Morinaga & Co., Ltd., hot cake mix), add 1/2 eggs and 75% by mass of milk and knead uniformly. A cake seed was obtained.
The obtained cake seed was poured into a heated doll baking machine, and the kneaded product was put into a squeeze bag to squeeze out an appropriate amount, and the cake seed was poured onto the doll baking machine to cover the doll baking machine. The doll baking machine is a combined mold type composed of two baking molds, in which the dough is put into one mold, and the other mold is used as a lid.
After heating for 3 minutes on a household gas stove, the doll-baker was inverted and heated for another 2 minutes from the lid side to obtain a fertilized doll-yaki.

  The obtained fertilized fermented doll-yaki was packaged in a thermo-hygrostat (temperature 20 ° C., humidity 70%) so as not to be dried and stored for one week. The fertilization during doll-yaki was slightly harder than that at the time of production (water activity 0.76), but it was of no problem as a product. The water activity had decreased to 0.70, but this decrease was presumed to be due to the water balance between the dough and the fertilizer because the water activity of the doll-baked dough immediately after manufacture was 0.54. The

(Comparative Example 1)
Instead of the kneaded material of Example 1, a commercially available frozen fertilizer was thawed, shaped into an appropriate size, and put into doll baked to obtain a fertilized doll baked with the same procedure as in Example 1. It was.
About the obtained fertilization containing doll-yaki, when the preservability was verified in the same procedure as in Example 1, the fertilization inside the doll-yaki was aged and clearly hardened.

  Thus, the aging of the fertilizer obtained in Example 1 is suppressed, and the forming of the fertilizer can be easily performed by the squeezing bag, so that the thawing operation, the temperature adjustment and the forming operation are not required. In addition, since the work is simplified, contamination due to contamination with bacteria or the like can be prevented during the work. The mixed powder for candy-like food of the present invention has a clear superiority compared to conventional fertilization.

(Example 2)
The following materials were mixed in the following proportions to obtain a mixed powder for rice cake food. The modified starch is the modified starch used in Example 1.
Sticky rice flour: 100 parts by weight Pregelatinized rice flour: 40 parts by weight Maltose: 165 parts by weight Sugar: 30 parts by weight Trehalose: 25 parts by weight Processed starch: 80 parts by weight

Strawberry fruit juice concentrated 5 times was added at a ratio of 65 parts by mass with respect to 100 parts by mass of the obtained mixed powder for rice cake-like food, and mixed and homogenized with a desktop mixer to obtain a kneaded product.
Subsequently, a doll-baked fertilizer containing fertilizer was obtained in the same procedure as in Example 1 except that this kneaded product was used. The fertilizer in this doll-yaki is a strawberry-flavored fertilizer. About this fertilizer-containing doll-yaki, when preservability was verified in the same procedure as in Example 1, the fertilization inside the doll-yaki was slightly harder than that at the time of manufacture, but there was no problem as a product at all. Met.

(Comparative Example 2)
When using commercially available frozen fertilizers, the fertilizer cannot be strawberry flavored. Moreover, the procedure similar to Example 2 was used except having used the conventional fertilization obtained by adding strawberry juice etc. to raw materials, such as rice flour, and heat-kneading instead of the kneaded material used in Example 2. I got a doll-yaki with fertilizer. This doll-grilled fertilizer was weakened by the strawberry flavor that was blown by the heating at the time the fertilizer was made.

  In this way, the mixed powder for rice cake-like food of the present invention provides a fertilizer that does not impair the flavor even when fruit juice is added, and a clear advantage is recognized as compared with the conventional fertilizer.

(Example 3)
The following materials were mixed in the following proportions to obtain a mixed powder for rice cake food. The modified starch is obtained by subjecting tapioca starch and waxy corn starch starch to hydroxypropylated phosphoric acid crosslinking treatment. The mixed starch is composed of 75% by mass of tapioca starch and 25% by mass of waxy corn starch.
Sticky rice flour: 100 parts by weight Pregelatinized brown rice flour: 30 parts by weight Maltose: 145 parts by weight Sugar: 20 parts by weight Trehalose: 15 parts by weight Processed starch: 75 parts by weight

The whole egg lysate was added at a ratio of 55 parts by mass with respect to 100 parts by mass of the obtained mixed powder for rice cake-like food, and mixed and homogenized with a desktop mixer to obtain a kneaded product. An appropriate amount of this kneaded material was placed on a hot plate (fry pan) and baked at 160 ° C. for 3 minutes to obtain a dough-baked dough-like fertilizer analog. This fertilizing analog may be eaten like dorayaki with salmon, cream, etc., or it may be eaten as it is like a hot cake or with maple syrup.
The obtained fertilizing analog was packaged in a thermo-hygrostat (temperature 20 ° C., humidity 70%) so as not to be dried and stored for 1 week. After that, when I ate it, the moist feeling was not impaired and there was no problem as a product.
Note that frozen fertilization is not intended to obtain a fertilization analog by mixing with whole egg lysate, but the conventional method of obtaining fertilization by heating and kneading is only to obtain a fertilization, It is not intended to add whole egg lysate and heat knead.

Example 4
The following materials were mixed in the following proportions to obtain a mixed powder for rice cake food. The modified starch is the modified starch used in Example 3.
Sticky rice flour: 100 parts by weight Pregelatinized brown rice flour: 35 parts by weight Maltose: 160 parts by weight Sugar: 35 parts by weight Trehalose: 20 parts by weight Processed starch: 70 parts by weight

Water was added at a ratio of 65 parts by mass to 100 parts by mass of the obtained mixed powder for rice cake-like food, and mixed and homogenized with a desktop mixer to obtain a kneaded product. Put this kneaded product in a squeezed bag and squeeze 20 g of the kneaded product onto one piece (40 g) of thawed pie sheet (manufactured by ADEKA Co., Ltd., Pi Peaks) and wrap the squeezed kneaded product into two pie sheets. Folded. Next, it was roasted for 14 minutes in an oven (top fire 210 ° C., bottom fire 210 ° C.) to obtain a fertilizer-containing pie.
About this fertilized pie, the storage stability was verified by the same procedure as in Example 1. The fertilizer wrapped in the pie was slightly harder than that at the time of manufacture, but there was no problem as a product at all. Met.

(Comparative Example 3)
Instead of the kneaded material of Example 4, a commercially available frozen fertilizer was thawed, formed into an appropriate size, and wrapped in a pie sheet, to obtain a piez with fertilizer in the same procedure as in Example 4.
The obtained fertilized pie was verified for storage stability in the same procedure as in Example 1. As a result, the fertilizer in the pie was aged and clearly hardened.

  Thus, the aging of the fertilizer obtained in Example 4 is suppressed, and further, the forming of the fertilizer can be easily performed by the squeezing bag, so that the thawing operation, the temperature adjustment and the forming operation are not required. In addition, since the work is simplified, contamination due to contamination with bacteria or the like can be prevented during the work. The mixed powder for candy-like food of the present invention has a clear superiority compared to conventional fertilization.

Claims (6)

For 100 parts by weight of glutinous rice flour,
20-50 parts by weight of pregelatinized rice flour,
120-240 parts by weight of maltose,
20-50 parts by weight of sugar,
10 to 40 parts by mass of trehalose, and 40 to 100 parts by mass of processed starch derived from tapioca or waxy corn,
A mixed powder for rice cake foods, characterized by comprising   The mixed powder for rice cake food according to claim 1, wherein the processed starch is a hydroxypropylated phosphoric acid crosslinked starch.   The mixed powder for rice cake food according to claim 1 or 2, wherein the rice cake food is a fertilizer or a fertilizer analog.   A kneaded food mix powder according to claim 1 or 2 and a liquid material are mixed and kneaded to obtain a kneaded material, and the kneaded material is molded and heated. Method.   The manufacturing method of Claim 4 with which the said liquid substance is used in the ratio of 40-80 mass parts with respect to 100 mass parts of said mixed powder for rice cake-like foods.   The manufacturing method according to claim 4 or 5, wherein the rice cake food is a fertilizer or a fertilizer analog.