JP2019054797A - Rice cake-like food product - Google Patents

Abstract

To provide a rice cake-like food product having excellent molding suitability, heat resistance and conservation, being not too chewy, and hard to be stuck.SOLUTION: Provided is a rice cake-like food product comprising:at least one kind of starches selected from the group consisting of glutinous rice powder, a processed starch derived from a tapioca, a processed starch derived from a corn, and a processed starch derived from a potato; at least one kind of saccharide selected from the group consisting of sugar, maltose and trehalose; at least one kind of starch syrups selected from a starch sirup and a reduced starch sirup; and thickened polysaccharide, and having a sugar content of 50 to 90 degrees. Preferably, to 100 pts.wt. of the starches, the saccharide is included in the ratio of 150 to 1,500 pts.mass, the starch syrups are included in the ratio of 100 to 1,000 pts.mass, and the thickened polysaccharide is included in the ratio of 4 to 40 pts.mass.SELECTED DRAWING: None

Description

  The present invention relates to a bowl-shaped food mainly composed of starches and sugars.

  Rice-like foods such as fertilizers or fertilizer-like analogues (hereinafter sometimes simply referred to as “fertilizers”) are produced by gelatinizing starchy materials such as sticky rice and white flour and adding saccharides (sugar, starch syrup, etc.). Is done. A rice cake-like food has moderate sweetness, viscoelasticity, softness, elongation and the like. Such rice cake-like foods are described in, for example, Patent Documents 1 to 3, and are used for bakery products (bread, pie, etc.), confectionery (dorayaki, etc.), ice cream and the like in addition to Japanese sweets.

  Shaped foods such as fertilizers exhibit shape retention due to gelatinization of starches and viscosity of sugars. Therefore, rice cake-like foods are vulnerable to temperature changes. For example, a candy-like food becomes soft under a high-temperature atmosphere such as summer, and may expand or dissolve when exposed to a further high-temperature atmosphere. On the other hand, in a low-temperature atmosphere such as refrigeration and freezing, rice cake-like foods are likely to harden (age), and the texture is apt to be lost. As described above, rice cake-like foods such as fertilizers have a problem of poor preservation.

JP 2015-173609 A JP 2011-115157 A JP 2003-225062 A

  The subject of this invention is providing the candy-like food which has the outstanding moldability, heat resistance, and preservability, and is crisp and hard to stick.

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) At least one starch selected from the group consisting of glutinous rice flour, processed starch derived from tapioca, processed starch derived from corn, and processed starch derived from potato, and selected from the group consisting of sugar, maltose and trehalose A rice cake-like food comprising at least one saccharide, at least one varicella of varicella and reduced varicella, and a thickening polysaccharide and having a sugar content of 50 to 90 degrees.
(2) The above, wherein saccharides are contained in an amount of 150-1500 parts by mass, starch syrups in an amount of 100-1000 parts by mass, and thickening polysaccharides in an amount of 4-40 parts by mass with respect to 100 parts by mass of starch. The rice cake-like food as described in 1).
(3) The rice cake food according to (1) or (2), wherein the thickening polysaccharide is at least one selected from the group consisting of alginic acids, xanthan gum, glucomannan and guar gum.
(4) The rod-shaped food according to any one of (1) to (3), which is a fertilizer or a fertilizer analog.
(5) At least one starch selected from the group consisting of glutinous rice flour, processed starch derived from tapioca, processed starch derived from corn and processed starch derived from potato, and selected from the group consisting of sugar, maltose and trehalose A step of obtaining a mixture of at least one kind of saccharide, at least one kind of starch syrup of chickenpox and reduced starch syrup, thickening polysaccharide and liquid, a step of kneading the mixture while heating to obtain a kneaded product, and A method for producing a candy-like food comprising a step of adjusting the sugar content of a kneaded product to 50 to 90 degrees.
(6) Food / beverage products containing the bowl-shaped food in any one of said (1)-(4).

  The rice cake-like food of the present invention has excellent moldability, heat resistance and storage stability, and provides a texture that is crisp and hard to stick. Furthermore, according to the method for producing a candy-like food according to the present invention, it is possible to provide a candy-like food that has excellent moldability, heat resistance, and storage stability, is crisp and does not stick easily.

  The rice cake-like food according to one embodiment includes starches, saccharides, varicella, and thickening polysaccharides, and has a sugar content of 50 to 90 degrees. Hereinafter, these raw materials will be described in detail.

  The starch contained in the rice bran food according to one embodiment is at least one selected from the group consisting of glutinous rice flour, processed starch derived from tapioca, processed starch derived from corn, and processed starch derived from potato. The glutinous rice flour 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. As the glutinous rice flour, pregelatinized glutinous rice flour obtained by converting the glutinous rice into a powder (milled) may be used. The pregelatinization means that the starch is heated and gelatinized. In other words, the pregelatinized rice flour is obtained by heating and pasting the rice so that it is gelatinized and then milled.

  Processed starch is obtained by subjecting starch to chemical, physical or enzymatic processing, modifying or improving the properties of starch, or adding functionality to starch. Specifically, examples of the modified starch include those obtained by introducing an acetyl group, a hydroxypropyl group, a phosphate group, or the like into the starch molecule, or those obtained by performing a crosslinking treatment.

  The processed starch derived from tapioca is obtained by subjecting tapioca starch to the chemical, physical or enzymatic processing as described above. Examples of the tapioca-derived processed starch include tapioca-derived acetylated starch, tapioca-derived hydroxypropylated starch, and cross-linked starch thereof. The processed starch derived from tapioca may be pregelatinized or a mixture of pregelatinized and non-pregelatinized. In particular, the processed starch derived from tapioca can effectively impart a sticky texture to rice cake-like foods.

  Processed starch derived from corn is obtained by subjecting starch derived from corn (corn corn), waxy corn (corn corn), high amylose corn, etc. to the above-mentioned chemical, physical or enzymatic processing. . Examples of processed starch derived from corn include waxy corn-derived acetylated starch, waxy corn-derived hydroxypropylated starch, and cross-linked starch thereof. The processed starch derived from corn may be pregelatinized or a mixture of pregelatinized and non-pregelatinized.

  Processed starch derived from potato is obtained by subjecting potato starch to chemical, physical or enzymatic processing as described above. Examples of the potato-derived processed starch include potato-derived acetylated starch, potato-derived hydroxypropylated starch, and cross-linked starch thereof. The processed starch derived from potato may be pregelatinized or a mixture of pregelatinized and non-pregelatinized.

  In the bowl-shaped food according to one embodiment, only one kind of starch may be contained, or two or more kinds may be contained. The starches not only exhibit a crisp texture, but, for example, by using the processed starch as described above, the gelatinization property, the storage property, and the like are improved. Furthermore, since the modified starch easily swells and has excellent water retention, it is also effective in delaying curing (aging). Depending on the desired rice cake-like food, starches may be used as appropriate. For example, glutinous rice flour and processed starch may be used in combination. When glutinous rice flour and modified starch are used in combination, the mass ratio of glutinous rice flour and modified starch is preferably about 90:10 to 10:90.

  The saccharide contained in the candy-like food according to one embodiment is at least one selected from the group consisting of sugar, maltose and trehalose. Sugar, maltose and trehalose are not particularly limited, and commercially available products may be used. When sugar is used, granulated sugar, white sugar, icing sugar, sugar cubes, etc. may be used.

  Maltose and trehalose have a lower sweetness than sugar, and maltose or trehalose may be used as the saccharide when it is desired to reduce the sweetness of the candy-like food. Furthermore, maltose and trehalose have an action of suppressing aging of starches.

  The content of the saccharide contained in the bowl-shaped food according to one embodiment is not particularly limited. The saccharide is contained in a proportion of preferably 150 to 1500 parts by mass, more preferably 200 to 1200 parts by mass with respect to 100 parts by mass of the starch.

  The varicella contained in the cocoon-shaped food according to one embodiment is at least one of varicella and reduced varicella. The varicella and the reduced varicella are not particularly limited, and commercially available products may be used. Varicella is used, for example, to suppress crystallization of sugars (especially sugar) contained in rice cake-like foods. The content of varicella contained in the bowl-shaped food according to one embodiment is not particularly limited. The syrup is preferably contained in a proportion of 100 to 1000 parts by mass, more preferably 120 to 900 parts by mass with respect to 100 parts by mass of the starch.

  The thickening polysaccharide contained in the candy-like food according to one embodiment is used to make the candy-like food crisp and difficult to stick, and to impart excellent moldability and heat resistance to the candy-like food. The thickening polysaccharide is not particularly limited, and examples thereof include alginic acids, xanthan gum, glucomannan (konjac koji extract), guar gum, locust bean gum, tamarind gum, and gum arabic.

  Among these thickening polysaccharides, when alginic acids are used, it is possible to make the candy-like food more sticky and less sticky, and to impart moldability and heat resistance more effectively. Examples of alginic acids include alginic acid, alginates (for example, sodium alginate, potassium alginate, ammonium alginate, etc.), alginate (PGA), and the like. When alginic acid is used as the alginic acid, it is usually used together with a salt (sodium salt, potassium salt, etc.) that generates sodium ion, potassium ion or the like.

  When alginic acids are used as the thickening polysaccharide, they may be used together with a salt that generates calcium ions (calcium salt). By using the calcium salt in combination, a crosslinking reaction with an alginate such as sodium alginate proceeds and gelation proceeds. As a result, the food texture (mochi-mochi, crispness, stickiness, etc.) of the rice cake-like food can be further improved, and more excellent moldability and heat resistance can be imparted. As the calcium salt, a water-soluble calcium salt may be used, or a poorly water-soluble calcium salt may be used. Which calcium salt is used may be set as appropriate according to the desired basket-like food. For example, when a water-soluble calcium salt is used, gelation proceeds rapidly during kneading. On the other hand, when a poorly water-soluble calcium salt is used, the gelation rate becomes gentle.

  The content of the thickening polysaccharide contained in the bowl-shaped food according to one embodiment is not particularly limited. The thickening polysaccharide is contained in an amount of preferably 4 to 40 parts by mass, more preferably 6 to 30 parts by mass with respect to 100 parts by mass of the starch.

  To the candy-like food according to one embodiment, food materials such as matcha, kinako, salt, dairy products, edible fats and oils, dried eggs, acidulants, pigments, fragrances, and nuts are added within a range that does not inhibit the effect. May be.

  The rice cake-like food according to one embodiment has a sugar content of 50 to 90 degrees. With such sugar content, the rice cake-like food according to one embodiment can exhibit excellent storage stability. That is, since the rice cake-like food according to one embodiment has a sugar content of 50 to 90 degrees, hardening during refrigeration and frozen storage can be suppressed, and water activity can be further reduced. The growth of fungi can be suppressed. As a result, the bowl-shaped food according to one embodiment can be stored at room temperature for a long time, for example, for 6 months or more. The rice cake-like food according to one embodiment preferably has a sugar content of 72 to 85 degrees.

  The manufacturing method of the bowl-shaped food which concerns on one Embodiment is not specifically limited. For example, what is necessary is just to knead | mix the above-mentioned starch, saccharides, starch syrup, and thickening polysaccharide, and a liquid thing, and knead | mixing until the sugar content will be 50-90 degree | times, heating the obtained mixture. The liquid material is not particularly limited as long as it is a liquid used for food. Examples of the liquid material include water, fruit juice, milk, condensed milk, fresh cream, and eggs (melted eggs). A liquid substance may be used independently and may use 2 or more types together. When fruit juice is used as the liquid material, a bowl-like food with a fruit flavor is obtained.

  The addition amount of the liquid material is not particularly limited as long as the above-described raw materials can be kneaded. The liquid material is preferably added at a ratio of 0.1 to 30 parts by mass, more preferably 5 to 20 parts by mass with respect to 100 parts by mass of the total amount of the raw materials described above.

  The method for kneading is not particularly limited. For example, kneading (steaming) may be performed while steam is blown using a steamer, or kneading may be performed while heating using a stirrer. Alternatively, steaming using a steamer and heat kneading using a stirrer may be used in combination.

  The heating temperature is not particularly limited as long as the starch and saccharide are sufficiently dissolved. The heating temperature is preferably 80 ° C. or higher, more preferably 92 ° C. or higher. The upper limit of the heating temperature is not limited, but is preferably about 108 ° C. from the viewpoint of suppressing scorching.

  The rod-shaped food product thus obtained is preferably used as a fertilizer or a fertilizer analog. Usually, the candy-like food is formed into a desired shape and size. The rice cake-like food according to one embodiment has excellent moldability. For example, the rice cake-like food is difficult to stick even if a molding machine such as a wrapping machine or a dumpling production machine is used.

  Furthermore, the bowl-shaped food which concerns on one Embodiment has the outstanding heat resistance and preservability, and the food texture that it is crisp and hard to stick is obtained. Therefore, the rice cake-shaped food which concerns on one Embodiment can be added and eaten to any of the food / beverage products eaten by heating, the food / beverage products eaten at normal temperature, and the food / beverage products eaten frozen and refrigerated. The rice cake-like food according to one embodiment is suitably added to, for example, confectionery (Japanese confectionery and Western confectionery) such as ice cream, dorayaki, mutton, bun, pie, cake, jelly, bread, soft drink, smoothie, etc. The Or you may shape | mold the bowl-shaped foodstuff which concerns on one Embodiment in the shape which has designability, and eat as it is.

  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 raw materials and water were mixed and stirred. The amount of each raw material used is as follows. 18.6 parts by mass (9000 g) of water was used with respect to 100 parts by mass of the total amount of raw materials. As the modified starch, tapioca-derived hydroxypropylated phosphoric acid crosslinked starch (Matsuya Yuri 8, manufactured by Matsutani Chemical Co., Ltd.) was used. As the thickening polysaccharide, a glucomannan preparation (ROLEX RS, manufactured by Shimizu Chemical Co., Ltd.) was used.

<Raw material>
Starches: 100 parts by weight (10000g of glutinous rice flour)
(Processed starch 2500g)
Sugar: 171 parts by mass (10,000 g sugar)
(Maltose 7400g)
(Trehalose 4000 g)
Minamata: 112 parts by mass (14,000 g of Minamata)
Thickening polysaccharide: 4 parts by mass (500 g)

  The obtained mixture was put into a steaming machine (manufactured by Iida Seisakusho) and steamed at 0.03 MPa for 15 minutes. 9500 g (19.6 parts by mass with respect to 100 parts by mass of the total amount of raw materials) of water was further added by water vapor blown into the steaming, and 66900 g of a mixture (sugar content of 66 degrees) was obtained. The obtained mixture was put into a Kai-type stirrer (manufactured by Iida Seisakusho Co., Ltd.) and kneaded for 30 minutes while being heated so that the temperature of the mixture was about 80 ° C. to obtain a bowl-shaped food (fertilization). . The obtained candy-like food had a sugar content of about 65 degrees. Next, the obtained rice bran food was molded into 4 g of rice cake food using a small dumpling machine (manufactured by Iida Seisakusho Co., Ltd.).

(Comparative Example 1)
A rice cake-like food (fertilization) was obtained in the same procedure as in Example 1 except that the thickening polysaccharide was not used. The obtained candy-like food had a sugar content of about 65 degrees. In the same manner as in Example 1, the obtained bowl-shaped food was molded with a small dumpling production machine. However, the molded products were stuck together and could not be formed into a spherical shape. Therefore, in order to prevent the products from sticking to each other, potato starch was used as a flour and formed into 4 g of a candy-like food by hand.

The panel-like food immediately after molding obtained in Example 1 and Comparative Example 1 was sampled by a panel of 30 men and women. After the tasting, the crispness and stickiness of the rod-shaped food were evaluated according to the following criteria. The bowl-shaped food obtained in Example 1 was 60 points (total score). On the other hand, the basket-like food obtained in Comparative Example 1 had 6 points (total score).
2 points: When the crispness is good and there is no stickiness.
1 point: When the crispness is poor or stickiness occurs.
0 point: When the crispness is poor and stickiness is also generated.

  Next, the rice cake-like foods obtained in Example 1 and Comparative Example 1 were stored in an atmosphere at 20 ° C. for one day, and the rice cake-like foods after storage were sampled by a panel of 30 men and women. After the tasting, the crispness and stickiness of the rod-shaped food were evaluated according to the above criteria. The bowl-shaped food obtained in Example 1 was 60 points (total score). On the other hand, the bowl-shaped food obtained in Comparative Example 1 was 8 points (total score).

  As described above, it can be seen that the candy-like food obtained in Example 1 is crisp and has no stickiness immediately after molding and after storage for 1 day. On the other hand, it can be seen that the rice cake-like food obtained in Comparative Example 1 is at least crisp or sticky when stored for one day.

Furthermore, the rice cake-like foods obtained in Example 1 and Comparative Example 1 were stored frozen at -18 ° C for 1 day. Next, immediately after taking out the rice cake-like food from the freezer (1 minute later), a total of 25 men and women panelists sampled it. After the tasting, the texture of the rice cake food was evaluated according to the following criteria. All the panelists gave a “+” rating to the bowl-shaped food obtained in Example 1. On the other hand, with respect to the bowl-shaped food obtained in Comparative Example 1, all the panelists gave a “−” evaluation.
+: When a sticky texture was obtained and it was not cured (aged).
-: When the sticky texture is impaired and cured (aged).

  Next, the bowl-shaped foods obtained in Example 1 and Comparative Example 1 were each simmered at 100 ° C. for 30 minutes. Ten bowl-shaped foods were used for each. The bowl-shaped food obtained in Example 1 did not dissolve at all even when it was boiled for 30 minutes. On the other hand, the bowl-shaped food obtained in Comparative Example 1 was almost dissolved when boiled for 30 minutes.

(Example 2)
The following raw materials and water were mixed and stirred. The amount of each raw material used is as follows. 24.9 parts by mass (12000 g) of water was used with respect to 100 parts by mass of the total amount of raw materials. The raw materials shown below were mixed and stirred at the ratio shown below. As processed starch, hydroxypropylated phosphoric acid crosslinked starch derived from waxy corn (Margaret, Matsutani Chemical Industry Co., Ltd.) was used. As the thickening polysaccharide, xanthan gum (Ultraxanthan V7-T, manufactured by Ina Food Industry Co., Ltd.) was used.

<Raw material>
Starch: 100 parts by mass (9120 g of glutinous rice flour)
(Processed starch 1800g)
Sugar: 83 parts by mass (sugar (granulated sugar) 9060 g)
Minamata: 195 parts by mass (21300 g of Minamata)
Thickening polysaccharide: 5.5 parts by mass (600 g)
Grape concentrated fruit juice (5-fold concentrated): 54 parts by mass (5880 g)
Grape flavor: 0.055 parts by mass (6 g)
Tartaric acid: 3.2 parts by mass (350 g)

  The obtained mixture is put into a horizontal heating stirrer (Leon Kinder, manufactured by Kashihara Kogyo Co., Ltd.) and kneaded for 30 minutes while heating so that the temperature of the mixture becomes about 108 ° C. Got. The obtained bowl-shaped food had a sugar content of about 66 degrees. Subsequently, the obtained candy-like food was molded into 3.5 g of candy-like food by using a packaging machine (Robo Seven, manufactured by Kovar Co., Ltd.).

(Comparative Example 2)
A rice cake-like food (fertilization) was obtained in the same procedure as in Example 2 except that the thickening polysaccharide was not used. The obtained bowl-shaped food had a sugar content of about 66 degrees. In the same manner as in Example 2, the obtained bowl-shaped food was formed into a bowl-shaped food of 3.5 g per grain using a packaging machine.

  The rice cake-like food immediately after molding obtained in Example 2 and Comparative Example 2 was sampled by a panel of 25 men and women. After the tasting, the crispness and stickiness of the rod-shaped food were evaluated according to the above criteria. The bowl-shaped foods obtained in Example 2 were 50 points (total points). On the other hand, the number of the candy-like foods obtained in Comparative Example 2 was 4 (total score).

  Subsequently, the rice cake foods obtained in Example 2 and Comparative Example 2 were stored for one day in an atmosphere at 20 ° C., and the rice cake food after storage was sampled by a panel of 25 men and women. After the tasting, the crispness and stickiness of the rod-shaped food were evaluated according to the above criteria. The bowl-shaped foods obtained in Example 2 were 50 points (total points). On the other hand, the bowl-shaped food obtained in Comparative Example 2 was 3 points (total score).

  As described above, it can be seen that the bowl-shaped food obtained in Example 2 is crisp and has no stickiness immediately after molding and after storage for 1 day. On the other hand, the rice cake-like food obtained in Comparative Example 2 is found to be at least crisp or sticky when stored for one day.

  Furthermore, the candy-like foods obtained in Example 2 and Comparative Example 2 were stored frozen at −18 ° C. for 1 day. Next, immediately after taking out the rice cake-like food from the freezer (1 minute later), a total of 25 men and women panelists sampled it. After the tasting, the texture of the rice cake food was evaluated according to the following criteria. For the bowl-shaped food obtained in Example 2, all panelists gave a “+” rating. On the other hand, with respect to the bowl-shaped food obtained in Comparative Example 2, all the panelists evaluated as “−”.

  Next, the bowl-shaped foods obtained in Example 2 and Comparative Example 2 were each simmered at 100 ° C. for 30 minutes. Ten bowl-shaped foods were used for each. The bowl-shaped food obtained in Example 2 did not dissolve at all even when it was boiled for 30 minutes. On the other hand, the rice cake-like food obtained in Comparative Example 2 was almost dissolved when boiled for 30 minutes.

(Example 3)
The following raw materials and water were mixed and stirred. The amount of each raw material used is as follows. Water was used in an amount of 17.7 parts by mass (11640 g) with respect to 100 parts by mass of the total amount of raw materials. As the processed starch, tapioca-derived hydroxypropylated phosphoric acid crosslinked starch (Prigel VA-70T, manufactured by Matsutani Chemical Industry Co., Ltd.) was used. As the thickening polysaccharide, a preparation (N gel, manufactured by Nagaoka Fragrance Co., Ltd.) containing sodium alginate and calcium salt was used.

<Raw material>
Starches: 100 parts by mass (glutinous rice flour 1920 g)
(Processed starch 2520g)
Sugar: 480 parts by mass (sugar (granulated sugar) 21300 g)
Minamata: 643 parts by mass
(Reduced water tank 17040g)
Thickening polysaccharide: 24 parts by mass (1080 g)

The obtained mixture was put into the above steamer and steamed at 0.03 MPa for 15 minutes. 2940 g (4.5 parts by mass with respect to 100 parts by mass of the total amount of raw materials) of water was further added by water vapor blown during the steaming.
The obtained mixture was put into the above-mentioned chi-type stirrer, and kneaded for 30 minutes while heating so that the temperature of the mixture was about 95 ° C. to obtain a rice cake food (fertilization). The obtained bowl-shaped food had a sugar content of about 80 degrees. Next, the obtained candy-like food was formed into 1.6 g of candy-like food by using the above-mentioned packaging machine.

(Comparative Example 3)
A rice cake food (fertilization) was obtained in the same procedure as in Example 3 except that the thickening polysaccharide was not used. The obtained bowl-shaped food had a sugar content of about 80 degrees. In the same manner as in Example 3, the obtained candy-like food was molded into 1.6 g of candy-like food by a wrapping machine.

  The rice cake-like food immediately after molding obtained in Example 3 and Comparative Example 3 was sampled by a total of 25 panelists. After the tasting, the crispness and stickiness of the rod-shaped food were evaluated according to the above criteria. The bowl-shaped food obtained in Example 3 was 50 points (total score). On the other hand, the basket-like food obtained in Comparative Example 3 had 6 points (total score).

  Next, the rice cake foods obtained in Example 3 and Comparative Example 3 were stored in an atmosphere at 20 ° C. for 1 day, and the rice cake food after storage was sampled by a panel of 25 men and women. After the tasting, the crispness and stickiness of the rod-shaped food were evaluated according to the above criteria. The bowl-shaped food obtained in Example 3 was 50 points (total score). On the other hand, the basket-like food obtained in Comparative Example 3 had 6 points (total score).

  As described above, it can be seen that the candy-like food obtained in Example 3 is crisp and sticky both immediately after molding and after storage for 1 day. On the other hand, it can be seen that the rice cake-like food obtained in Comparative Example 3 is at least crisp or sticky when stored for one day.

  Furthermore, the candy-like foods obtained in Example 3 and Comparative Example 3 were stored frozen at −18 ° C. for 1 day. Next, immediately after taking out the rice cake-like food from the freezer (1 minute later), a total of 25 men and women panelists sampled it. After the tasting, the texture of the rice cake food was evaluated according to the following criteria. All the panelists gave a “+” rating for the bowl-shaped food obtained in Example 3. On the other hand, all the panelists evaluated “−” for the bowl-shaped food obtained in Comparative Example 3.

  Next, the bowl-shaped foods obtained in Example 3 and Comparative Example 3 were each simmered at 100 ° C. for 30 minutes. Ten bowl-shaped foods were used for each. The bowl-shaped food obtained in Example 3 did not dissolve at all even when it was boiled for 30 minutes. On the other hand, the rice cake-like food obtained in Comparative Example 3 was almost dissolved when boiled for 30 minutes.

  From the evaluation results of Examples 1 to 3 and Comparative Examples 1 to 3, the bowl-shaped food of the present disclosure has excellent moldability, heat resistance and storage stability, and has a texture that is crisp and hard to stick. It turns out that it is obtained.

Claims (6)

At least one starch selected from the group consisting of glutinous rice flour, modified starch derived from tapioca, modified starch derived from corn and modified starch derived from potato;
At least one saccharide selected from the group consisting of sugar, maltose and trehalose;
At least one kind of water tank and reduced water tank;
A thickening polysaccharide;
Including
A bowl-shaped food having a sugar content of 50 to 90 degrees.   The said saccharides are contained in the ratio of 150-1500 mass parts, the said varicella is 100-1000 mass parts, and the said thickening polysaccharide is 4-40 mass parts with respect to 100 mass parts of said starches. The rice cake food described in 1.   The rice cake-like food according to claim 1 or 2, wherein the thickening polysaccharide is at least one selected from the group consisting of alginic acids, xanthan gum, glucomannan and guar gum.   The rice cake food according to any one of claims 1 to 3, which is a fertilizer or a fertilizer analog. At least one starch selected from the group consisting of glutinous rice flour, modified starch derived from tapioca, modified starch derived from corn and modified starch derived from potato, and at least one selected from the group consisting of sugar, maltose and trehalose A step of obtaining a mixture of the saccharides of at least one kind of syrup, varicella and reduced varicella, a thickening polysaccharide, and a liquid substance,
A step of kneading the mixture while heating to obtain a kneaded product, and a step of adjusting the sugar content of the kneaded product to 50 to 90 degrees,
A method for producing rice bran foods.   Food / beverage products containing the bowl-shaped foodstuff in any one of Claims 1-4.