JP2019083774A - Powder food for providing bracken-starch pastry-like texture and manufacturing method therefor - Google Patents
Powder food for providing bracken-starch pastry-like texture and manufacturing method therefor Download PDFInfo
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- 229920002472 Starch Polymers 0.000 title claims abstract description 45
- 239000008107 starch Substances 0.000 title claims abstract description 45
- 235000013305 food Nutrition 0.000 title claims abstract description 36
- 239000000843 powder Substances 0.000 title abstract description 12
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 229920000881 Modified starch Polymers 0.000 claims abstract description 33
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 28
- 240000003183 Manihot esculenta Species 0.000 claims description 21
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 21
- 235000019698 starch Nutrition 0.000 claims description 19
- 235000021552 granulated sugar Nutrition 0.000 claims description 18
- 235000000346 sugar Nutrition 0.000 claims description 16
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 8
- 244000017020 Ipomoea batatas Species 0.000 claims description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 7
- 238000004132 cross linking Methods 0.000 claims description 7
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 240000005893 Pteridium aquilinum Species 0.000 claims description 3
- 235000009936 Pteridium aquilinum Nutrition 0.000 claims description 3
- 239000001361 adipic acid Substances 0.000 claims description 3
- 235000011037 adipic acid Nutrition 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- 150000002482 oligosaccharides Chemical class 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 238000007385 chemical modification Methods 0.000 claims 1
- 150000001720 carbohydrates Chemical class 0.000 abstract description 4
- 230000035882 stress Effects 0.000 description 9
- 230000014759 maintenance of location Effects 0.000 description 7
- 229920001592 potato starch Polymers 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 235000019426 modified starch Nutrition 0.000 description 4
- 239000004368 Modified starch Substances 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013804 distarch phosphate Nutrition 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
Description
本発明は、特定のα化デンプンを用いた、冷水と混合するだけで、わらび餅様食感を与える粉末食品およびその製造法に関する。 TECHNICAL FIELD The present invention relates to a powdery food which uses a specific pregelatinized starch to give a bracken-like food texture only by mixing with cold water, and a method for producing the same.
わらび餅は、その特徴的な粘弾性のある食感と、清涼感を感じさせる透明性のある外観から、特に関西地方で好まれている食品である。このようなわらび餅は、一般に、穀類やイモ類から精製したデンプンと砂糖を混合した物に、さらに水を加え、一定時間加熱しながら練りこんだものを適当な容器に移すか、丸く成型したものを冷やして提供される。
最近では冷却時の老化を防ぐ目的や、食感を向上させる目的で、加工デンプンや増粘多糖類を組み合わせる手法も紹介されている（特許文献１、特許文献２）。
しかし、いずれの場合も原料を混合した後に、加熱をして練り上げるという作業が必要で、容易に、冷却を終了し、食するのに適した温度にすることができなかった。また、加熱工程中は製品が高温で粘性を持った状態になることから、飛散した場合はやけどの恐れもあり、作成時の安全性の問題から、子供が好む食品にもかかわらず、子供が自分で容易に作成することができなかった。
また、α化穀類粉末と水溶性増粘剤と食用油を主体とする油組成物を混合した後に、水を加え、餅様の菓子を得る方法（特許文献３）も報告されているが、製造には食用油を使用した油組成物が必要なため、手軽さがなく、また見た目にも白濁しているため、わらび餅様としてふさわしい食品とはいえなかった。
Warabi-mochi is a food that is particularly favored in the Kansai region because of its characteristic visco-elastic texture and a transparent appearance that makes it feel cool. Generally, such warabi is added to a mixture of starch and sugar purified from cereals and potatoes, further added with water, and mixed while heating for a fixed time, transferred to a suitable container, or formed into a round shape Provided with cooling things.
Recently, a method of combining modified starch and a polysaccharide thickener has also been introduced for the purpose of preventing aging at the time of cooling and for the purpose of improving the texture (Patent Document 1, Patent Document 2).
However, in any case, it is necessary to work by heating and kneading after mixing the raw materials, and it was not possible to easily finish the cooling and to reach a temperature suitable for eating. In addition, since the product becomes hot and viscous during the heating process, there is a risk of burns if it splashes, and children have a favorite food despite the food they like because of safety issues when making it. I couldn't create it myself.
Moreover, after mixing the oil composition mainly composed of pregelatinized cereal powder, a water-soluble thickener and an edible oil, a method is also reported to add water to obtain a candy like candy (Patent Document 3), Since the preparation requires an oil composition using an edible oil, it is not convenient and because it looks cloudy in appearance, it can not be said that it is a suitable food as a bracken-like.
本発明の目的は、冷水と混合するだけで、従来技術におけるように加熱を必要とすることなく、わらび餅様食感を持った食品を与える粉末食品を提供することにある。 An object of the present invention is to provide a powdery food which gives a food having a bran-like texture by mixing with cold water without requiring heating as in the prior art.
本発明の他の目的は、特定のα化デンプンを含む上記粉末食品を提供することにある。 Another object of the present invention is to provide the above-mentioned powdery food containing a specific pregelatinized starch.
本発明のさらに他の目的は、上記粉末食品を、冷水と混合してわらび餅様食感を持つ食品を製造する方法を提供することにある。 Still another object of the present invention is to provide a method of mixing the above-mentioned powdery food with cold water to produce a food having a bran-like texture.
本発明のさらに他の目的および利点は以下の説明から明らかになろう。 Other objects and advantages of the present invention will become apparent from the following description.
本発明によれば、本発明の上記目的および利点は、第１に、α化デンプンと糖からなり、冷水と混合してわらび餅様食感を与える粉末食品であって、上記α化デンプンが、その２０重量部を、グラニュー糖３０重量部および１０℃の冷水５０重量部と混合して調製して得られるゲル状混合物が、歪率１０％および１５％において、それぞれ０．７〜２．１Ｎおよび１．６〜３．２Ｎの応力を与える、ことを特徴とする、上記粉末食品によって達成される。 According to the present invention, the above objects and advantages of the present invention are, first of all, a powdered food consisting of pregelatinized starch and sugar, which is mixed with cold water to give a bracken-like texture. A gel-like mixture obtained by mixing 20 parts by weight of the mixture with 30 parts by weight of granulated sugar and 50 parts by weight of cold water at 10 ° C. gives 0.7 to 2 parts by weight at strain rates of 10% and 15%, respectively. This is achieved by the above-mentioned powdery food characterized in that 1N and a stress of 1.6 to 3.2N are applied.
本発明によれば、本発明の上記目的および利点は、第２に、α化デンプン４０〜７０重量部と糖６０〜３０重量部からなる粉末食品１００重量部を、１〜１０℃の冷水８０〜１６０重量部と、外部から加熱することなく、混合してゲル状混合物からなる食品を製造する方法であって、上記α化デンプンが、その２０重量部を、グラニュー糖３０重量部および１０℃の冷水５０重量部と混合して調製して得られるゲル状混合物が、歪率１０％および１５％において、それぞれ０．７〜２．１Ｎおよび１．６〜３．２Ｎの応力を与える、ことを特徴とする、上記方法によって達成される。 According to the present invention, the above objects and advantages of the present invention are, secondly, 100 parts by weight of a powdered food consisting of 40 to 70 parts by weight of pregelatinized starch and 60 to 30 parts by weight of sugar; A method for producing a food comprising a gel-like mixture by mixing ~ 160 parts by weight without heating from the outside, wherein said pregelatinized starch comprises 20 parts by weight of 30 parts by weight of granulated sugar and 10 ° C. A gel-like mixture obtained by mixing with 50 parts by weight of the cold water of the above gives a stress of 0.7 to 2.1 N and 1.6 to 3.2 N at a strain ratio of 10% and 15%, respectively. The method is achieved by the above method.
本発明の粉末食品は低温の水と混合するだけでもわらび餅様食感の食品を与えることができるため適正温度のわらび餅様食品を、より安全に、短時間で、作成できる利点がある。 The powdered food of the present invention has the advantage of being able to produce a bracken-starch-like food at an appropriate temperature more safely and in a short time since it can give a bracken-starch-like food just by mixing with low temperature water.
本発明において用いられるα化デンプンは、上記の如く、その２０重量部を、グラニュー糖３０重量部および１０℃の冷水５０重量部と混合して調製して得られるゲル状混合物が、歪率１０％および１５％において、それぞれ０．７〜２．１Ｎおよび１．６〜３．２Ｎの応力を与えるものである。
上記ゲル状混合物は、α化デンプン２０重量部とグラニュー糖３０重量部とを十分に混合した後、それに１０℃の冷水５０重量部を加え、さらにいわゆる“ダマ”といわれる、よく溶けないでできるぶつぶつのかたまりがなくなるまで良く混練し、その後静置して調製される。混練時間は、混練する量に依存して変わるが、通常５〜１０分程度である。
混練して得られたゲル状混合物の応力は、クリープメーターを用いて測定される。測定は次のように行われる。
高さ１０ｍｍ、内直径３５ｍｍのプラスチック容器に、７〜１０℃に調整したゲル状混合物を充填し、直径３０ｍｍのプランジャーを、ゲル状混合物（サンプル）の表面に接触させる（サンプルの厚み１０ｍｍ、サンプルとプランジャーの接触面の直径３０ｍｍ、接触面積７０６．５ｍｍ２）。次いで、プランジャーを０．５ｍｍ／秒の速度でサンプルに押付け、歪率１０％と１５％のときのプランジャーにかかる応力を測定した。クリープメーターとしては、株式会社山電製ＭｏｄｅｌＲＥ２−３３００５Ｃを用い、アンプ倍率１、格納ピッチ０．０４秒で測定した。
The gelatinized mixture obtained by mixing 20 parts by weight of the pregelatinized starch used in the present invention with 30 parts by weight of granulated sugar and 50 parts by weight of cold water at 10 ° C. as described above has a strain ratio of 10 % And 15%, respectively, giving a stress of 0.7 to 2.1 N and 1.6 to 3.2 N, respectively.
The gel-like mixture is prepared by sufficiently mixing 20 parts by weight of pregelatinized starch and 30 parts by weight of granulated sugar and then adding 50 parts by weight of cold water at 10 ° C. The mixture is thoroughly kneaded until lumps of lumps disappear and then allowed to stand. The kneading time varies depending on the amount of kneading, but is usually about 5 to 10 minutes.
The stress of the gel-like mixture obtained by kneading is measured using a creep meter. The measurement is performed as follows.
In a plastic container with a height of 10 mm and an inner diameter of 35 mm, the gel mixture adjusted to 7 to 10 ° C. is filled, and a plunger with a diameter of 30 mm is brought into contact with the surface of the gel mixture (sample) (sample thickness 10 mm, 30 mm diameter of the contact surface of the sample and plunger, contact area 706.5 mm 2 ). Then, the plunger was pressed against the sample at a speed of 0.5 mm / sec, and the stress applied to the plunger at a strain rate of 10% and 15% was measured. As a creep meter, it measured by amplifier magnification 1 and storage pitch 0.04 second, using Yamaden Co., Ltd. make Model RE 2-33005C.
本発明におけるα化デンプンは、上記ゲル状混合物としたとき、歪率１０％および１５％において応力がそれぞれ０．７〜２．１Ｎおよび１．６〜３．２Ｎを示すものとして特定される。従来、冷水と混合するだけで、上記の如きゲル状混合物を与えるα化デンプンが存在することは知られていなかった。
上記ゲル状混合物がわらび餅様食感を与えることは、市販のわらび餅の１０％、１５％歪率のときの応力を測定するとともに実際に食することにより確認した。
すなわち、下記４種の市販わらび餅を入手した。
The pregelatinized starch in the present invention is specified as having a stress of 0.7 to 2.1 N and 1.6 to 3.2 N at a strain ratio of 10% and 15%, respectively, when it is formed into the above-mentioned gel-like mixture. Heretofore, it has not been known that a pregelatinized starch is present which gives a gel-like mixture as described above only by mixing with cold water.
It was confirmed by measuring the stress at a strain rate of 10%, 15% of the commercially available bracken-starch and actually eating it that the above gel-like mixture gives the bracken-starch-like texture.
That is, the following four types of commercially available bracken-starch were obtained.
市販品（１）：スーパー購入 和菓子メーカー品、
市販品（２）：和菓子専門店購入品、
市販品（３）：コンビニエンスストアＡ社購入品、
市販品（４）：コンビニエンスストアＢ社購入品、
測定結果（測定条件は上記に同じ）は次のとおりであった。
Commercial item (1): Super purchase Japanese confectionery maker product,
Commercial item (2): Japanese confectionery specialty store purchase item,
Commercial item (3): Convenience store A company purchased item,
Commercial item (4): Convenience store B company purchased item,
The measurement results (the measurement conditions are the same as above) were as follows.
上記結果から、わらび餅として好ましいゲル強度は１０％歪率のときに０．７〜２．１Ｎ、１５％歪率のとき１．６〜３．２Ｎが適切であると判断された。 From the above results, it was determined that gel strength preferable as bracken-starch was 0.7 to 2.1 N at 10% strain and 1.6 to 3.2 N at 15% strain.
本発明におけるα化デンプンは、その由来に特に制限されるものではなく、例えばタピオカ、馬鈴薯、コーン、さつまいも、米、およびわらびのいずれかに由来するα化デンプン、ならびに当該α化デンプンに、エステル化、エーテル化、リン酸架橋、エステル化リン酸架橋、エステル化アジピン酸架橋、エーテル化リン酸架橋、およびオクテニルコハク酸ナトリウム化のいずれかの化学改質を施した改質α化デンプンを挙げることができる。
これらのα化デンプンは単独でまたは適宜２種以上混合して用いられる。
The pregelatinized starch in the present invention is not particularly limited by its origin, and for example, pregelatinized starch derived from any of tapioca, potato, corn, sweet potato, rice and bracken, and esters thereof to the pregelatinized starch List of modified pregelatinized starches that have been chemically modified either by esterification, etherification, phosphoric acid crosslinking, esterified phosphoric acid crosslinking, esterified adipic acid crosslinking, etherified phosphoric acid crosslinking, and octenyl succinic acid sodiumation Can.
These pregelatinized starches may be used alone or in combination of two or more.
本発明の粉末食品は、上記に特定されるα化デンプンと糖からなり、冷水と混合してわらび餅様食感を与えるものである。わらび餅の特徴は、食べたときに感じる独特の粘弾性にある。この粘弾性はクリープメーターを使用したゲル強度を一つの指標として評価することが出来る。ゲル強度が一定値以下の場合、食したときの抵抗（弾力）が弱く、わらび餅として満足がいく粘弾性を得ることが出来ないためである。
上記糖としては、例えば砂糖、グラニュー糖、トレハロース、オリゴ糖、デキストリン、水飴および還元水飴などを好ましいものとして挙げることができる。これらは単独でまたは２種以上混合して用いることができる。
糖の使用量は、α化デンプンと糖の合計量１００重量部に対し、３０〜７０重量部が好ましく、４０〜６０重量部がより好ましい。
The powdery food of the present invention comprises the pregelatinized starch and sugar specified above, and is mixed with cold water to give a bracken-like texture. The characteristic of bracken-starch is its unique visco-elasticity when it is eaten. This visco-elasticity can be evaluated using gel strength using a creep meter as one index. If the gel strength is below a certain value, the resistance (elasticity) when eaten is weak, and it is not possible to obtain a satisfactory visco-elasticity as a bracken-starch.
As the above-mentioned sugar, for example, sugar, granulated sugar, trehalose, oligosaccharide, dextrin, starch syrup and reduced starch syrup can be mentioned as preferable. These can be used alone or in combination of two or more.
The amount of sugar used is preferably 30 to 70 parts by weight, and more preferably 40 to 60 parts by weight with respect to 100 parts by weight of the total amount of the pregelatinized starch and the sugar.
本発明におけるα化デンプンを用いてわらび餅様食感を与える食品を製造するには、α化デンプン４０〜７０重量部と糖６０〜３０重量部からなる粉末食品１００重量部を、１〜１０℃の冷水８０〜１６０重量部、好ましくは１１０〜１５０重量部と、外部から加熱することなく、混合してゲル状混合物からなる食品を製造することにより行われる。
上記粉末食品には、必要により、例えば高感度甘味料香味剤、酸化防止剤などのその他の補助剤を添加することができる、冷水は、１〜１０℃であり、好ましくは１〜５℃であることができる。“外部から加熱することなく”とは、従来のわらび餅の調製法では、デンプンと糖との混合物を水と混合したのちあるいは混合しながら、いわゆる“ダマ”を生成しないようにするため、外部から加熱して当該澱粉を糊化させる目的で混合物の温度を少なくとも周囲温度を超える温度例えば６０℃以上とする必要があったが、そのような加熱を必要としない、ということを意味する。すなわち、本発明の方法によれば、冷水と混合するだけで、ダマのない、わらび餅用食感を与える食品を簡単に、安全に調製することができるため、例えば食卓に掛けたままあるいは移動する車などの乗物中においても簡単に調製できる利点がある。
In order to produce a food having a bracken-starch-like texture by using the pregelatinized starch according to the present invention, 100 parts by weight of a powdered food comprising 40 to 70 parts by weight of pregelatinized starch and 60 to 30 parts by weight of sugar is used. It is carried out by producing a food comprising a gel-like mixture by mixing with 80 to 160 parts by weight of cold water, preferably 110 to 150 parts by weight, without external heating.
If necessary, other adjuvants such as high sensitivity sweetener flavoring agents and antioxidants can be added to the above-mentioned powdery food. Cold water is at 1 to 10 ° C., preferably 1 to 5 ° C. Can be. “Without heating from the outside” means that in the conventional method of preparing bracken-starch, the mixture of starch and sugar is mixed with water, or while mixing, so as not to form so-called “dams”. In order to gelatinize the starch from the above, it is necessary to set the temperature of the mixture to at least a temperature above the ambient temperature, for example 60.degree. C., in order to gelatinize the starch, but it means that such heating is not required. That is, according to the method of the present invention, it is possible to easily and safely prepare a food for giving a bland food texture without lumps, simply by mixing with cold water, so for example, while being hung on a table or moved There is an advantage that it can be easily prepared even in vehicles such as cars.
以下実施例により本発明をさらに詳細に説明する。本発明はこれらの実施例により何ら制限されるものではない。 The present invention will be described in more detail by the following examples. The present invention is not limited at all by these examples.
実施例１
下記α化デンプン２０重量部、グラニュー糖３０重量部とを混合した後、１０
℃の冷水５０重量部を加え、１分間ダマがなくなるまで十分に混練した。その後、物性を安定させるため、１０分間放置し、その後、食感、保型性、糊っぽさ・ぬめり、見た目および歪率１０％、１５％時の応力を測定した。結果を表２に示した。
使用したα化デンプン：
α化ヒドロキシプロピル化リン酸架橋タピオカデンプン（１）（以下ＨＰリン酸架橋タピオカ（１））
α化ヒドロキシプロピル化リン酸架橋タピオカデンプン（２）（以下ＨＰリン酸架橋タピオカ（２））
α化ヒドロキシプロピル化リン酸架橋ポテトデンプン（１）（以下ＨＰリン酸架橋ポテト（１））
α化ヒドロキシプロピル化リン酸架橋ポテトデンプン（２）（以下ＨＰリン酸架橋ポテト（２））
α化アセチル化アジピン酸架橋ワキシコーンデンプン（以下アセチルアジピンワキシ）
α化オクテニルコハク酸ナトリウムワキシコーンデンプン（以下ＯＳＡワキシ）
α化未加工ワキシコーンスターチデンプン（以下未加工ワキシ）
α化未加工タピオカデンプン（以下未加工タピオカ）
Example 1
After mixing 20 parts by weight of the following pregelatinized starch and 30 parts by weight of granulated sugar, 10
50 parts by weight of cold water of 0 ° C. was added and thoroughly kneaded for 1 minute until no lumps were found. Then, in order to stabilize physical properties, it was left to stand for 10 minutes, and thereafter, texture, shape retention, pasty and slimy, appearance and stress at a strain rate of 10%, 15% were measured. The results are shown in Table 2.
Pregelatinized starch used:
Pregelatinized hydroxypropylated phosphoric acid cross-linked tapioca starch (1) (hereinafter referred to as HP phosphoric acid cross-linked tapioca (1))
Pregelatinized hydroxypropylated phosphoric acid crosslinked tapioca starch (2) (hereinafter referred to as HP phosphoric acid crosslinked tapioca (2))
Pregelatinized hydroxypropylated phosphoric acid cross-linked potato starch (1) (hereinafter referred to as HP phosphoric acid cross-linked potato (1))
Pregelatinized hydroxypropylated phosphoric acid crosslinked potato starch (2) (hereinafter referred to as HP phosphoric acid crosslinked potato (2))
Pregelatinized acetylated adipic acid cross-linked waxy corn starch (hereinafter acetyl adipin waxy)
Sodium pregelatinized octenyl succinate waxone starch (hereinafter OSA waxy)
Pregelatinized raw waxy corn starch starch (hereinafter raw raw waxy)
Pregelatinized raw tapioca starch (hereinafter raw tapioca)
未加工タピオカは、保型性・食感が特によくべたつきや糊っぽさを感じないことから、この用途にもっとも適している。
ＨＰリン酸架橋タピオカ（１）・（２）とも、保型性がよわく、食感が糊っぽく、ぬめりがある。
ＨＰリン酸架橋ポテト（１）・（２）はやや強度が異なるものの、保型性があり、食感も良い。多少ぬめりがあるものの、見た目の透明度も高い。
ＯＳＡワキシは保型性がなく、食感がやわらかい。糊っぽさを感じるがぬめりはあまりない。
未加工ワキシは保型性がなく、食感はやわらかく、単品での使用は難しい。一方、糊っぽさが出ないことから他と併用して食感改良には適している。
以上の結果、粉末わらび餅に適正があるのは由来原料がタピオカの未加工デンプンが特に適しており、加工デンプンでは、ポテト由来のリン酸架橋デンプンか、リン酸架橋の度合いが強い、コンビネーションタイプの加工デンプンが適している。
Unprocessed tapioca is the most suitable for this application because its shape retention and texture do not feel particularly sticky and sticky.
In both HP phosphoric acid cross-linked tapioca (1) and (2), the shape retention is good, the texture is pasty and there is a slimy appearance.
Although HP phosphoric acid-bridged potatoes (1) and (2) have slightly different strengths, they have shape retention and good texture. Although slightly slimy, it also has a high degree of transparency.
OSA waxy has no shape retention and has a soft texture. It feels sticky, but there is not much sliming.
Raw waxy has no shape retention, has a soft texture, and is difficult to use alone. On the other hand, it is suitable for food texture improvement in combination with others because it does not appear sticky.
As a result of the above, it is particularly suitable that powdered bracken-starch is suitable for raw starch derived from raw material Tapioca, and for modified starch, potato-derived phosphate cross-linked starch or combination degree of phosphate cross-linking is strong, combination type Modified starches are suitable.
実施例２
可溶成分（糖質）の混入割合が製品に与える影響を確認した。
試験粉末配合は以下の通り。
（１）グラニュー糖 ８０％ ＋ 未加工タピオカ ２０％
（２）グラニュー糖 ７０％ ＋ 未加工タピオカ ３０％
（３）グラニュー糖 ６０％ ＋ 未加工タピオカ ４０％
（４）グラニュー糖 ５０％ ＋ 未加工タピオカ ５０％
（５）グラニュー糖 ４０％ ＋ 未加工タピオカ ６０％
（６）グラニュー糖 ３０％ ＋ 未加工タピオカ ７０％
加水量は、粉末に対して、１．５倍量とし、その他は実施例１と同様にして、調製１０分後の味・見た目・食感・ゲル強度の確認・測定を行った。
結果表３に示した。
Example 2
The influence of the mixing ratio of soluble components (carbohydrate) on the product was confirmed.
The test powder formulation is as follows.
(1) Granulated sugar 80% + raw tapioca 20%
(2) Granulated sugar 70% + raw tapioca 30%
(3) Granulated sugar 60% + raw tapioca 40%
(4) Granulated sugar 50% + raw tapioca 50%
(5) Granulated sugar 40% + raw tapioca 60%
(6) Granulated sugar 30% + raw tapioca 70%
The amount of water added was 1.5 times the amount of the powder, and the other conditions were the same as in Example 1 to confirm and measure the taste, appearance, texture and gel strength after 10 minutes of preparation.
The results are shown in Table 3.
ゲル強度から、糖質の混合量は３０％〜６０％、より好ましくは４０％〜６０％である。
糖質の種類については、可溶性で粉末状のものであれば使用可能で、甘味度を調整するためにたとえば低ＤＥのデキストリン等を混合することも可能である。
また、甘味を強くするために、アセスルファムＫのような高甘味度甘味料を併用することも出来る。
From the gel strength, the mixed amount of carbohydrates is 30% to 60%, more preferably 40% to 60%.
With regard to the type of sugar, soluble and powdery ones can be used, and it is also possible to mix, for example, dextrin with low DE to adjust the degree of sweetness.
In addition, high-intensity sweeteners such as Acesulfame K can be used in combination to enhance sweetness.
実施例３
粉末（インスタントわらび餅）に添加する水の量について、粉末に対する水の量を変え、適正量を検討した。
粉末は未加工タピオカ４０％＋グラニュー糖６０％の組み合わせを使用した。
Example 3
With regard to the amount of water to be added to the powder (instant bracken-starch), the amount of water to the powder was changed, and an appropriate amount was examined.
The powder used the combination of raw tapioca 40% + granulated sugar 60%.
以上の結果、加水量は配合中の粉末に対して８０〜１６０％、より好ましくは１１０〜１５０％と判断した。 As a result of the above, the water content was judged to be 80 to 160%, more preferably 110 to 150% with respect to the powder in the formulation.
実施例４および比較例１〜３
わらび餅は特定の種類の澱粉または増粘多糖類と、糖類（上白糖・グラニュー糖等）を一定の比率で組み合わせた後、水を加えて加熱混合（蒸練）し、容器に詰めた後、適当な条件で冷却することで、独特な食感をもった製品に仕上がることが知られている。
そこで、このような一般的なわらび餅と、今回のインスタントわらび餅の食感について、比較を行った。
比較（１）：甘藷澱粉
並葛という名前で市販されている。一般的なわらび餅用の澱粉。未加工。
比較（２）：耐老化性甘藷澱粉
特殊な甘藷から精製した甘藷澱粉。老化耐性があり、当社がわらび餅用途で販売を行っている。
比較（３）：アセチル化リン酸架橋タピオカデンプン
一般的に販売されている大量生産のわらび餅に使用される加工デンプン。
Example 4 and Comparative Examples 1 to 3
After combining a specific type of starch or polysaccharide thickener with sugars (upper white sugar, granulated sugar, etc.) in a certain ratio, water is added, heat mixed (distilled), and packed in a container By cooling under appropriate conditions, it is known that the product has a unique texture.
Therefore, we compared the texture of such a common bracken-starch with the instant instant bracken-starch.
Comparison (1): Sweet potato starch It is marketed under the name of Assorted. Common bracken-starch starch. Raw.
Comparison (2): Aging resistant sweet potato starch Sweet potato starch refined from special sweet potato. It is resistant to aging and we are selling it for bracken-starch applications.
Comparison (3): Acetylated phosphate cross-linked tapioca starch A modified starch used for mass-produced bracken-starch that is generally sold.
実施例４（インスタントわらび餅）：未加工タピオカ４０％＋グラニュー糖６０％＋加水量 １２０％
比較品はデンプン１：上白糖２：水８の割合で混合し、加熱混合（９０℃以上−１０分）後、冷蔵で１晩保管。
粉末わらび餅は１．３倍量の水と混合した後、冷蔵庫で１時間保管。
Example 4 (instant bracken-starch): Raw tapioca 40% + granulated sugar 60% + water content 120%
The comparative product is mixed at a ratio of starch 1: upper white sugar 2: water 8 and heated and mixed (90 ° C. or higher for 10 minutes) and then stored overnight under refrigeration.
Powdered bracken-starch is mixed with 1.3 times the amount of water and then stored in a refrigerator for 1 hour.
インスタントわらび餅は比較品と比べ、保型性がやや劣るが、わらび餅としての違和感はなかった。また、見た目では、大量生産用途のタピオカデンプンほどの透明感は得られないが、甘藷澱粉（並葛）より透明感が強く、わらび餅として問題はない。食感は比較した中でも弾力と柔らかさのバランスがよく、評価が高かった。
比較試験の結果、インスタントわらび餅は通常のわらび餅としても問題のない、食感と見た目を保持することがわかった。また、一般にわらび餅を食するときは、外に黄粉や黒蜜を掛ける習慣があるが、粉末わらび餅はこれらの付着性が強く、これらの素材がよく絡むという特徴もあった。
The instant bracken-starch was slightly inferior in shape retention compared with the comparative product, but there was no discomfort as a bracken-starch. Also, although it does not look as transparent as tapioca starch for mass production, it has a stronger transparency than sweet potato starch (ordinary) and has no problem as a bracken-starch. Among the textures compared, the balance of elasticity and softness was good, and the evaluation was high.
As a result of the comparison test, it was found that the instant bracken-starch maintains the texture and appearance that is not a problem as a normal bracken-starch. In addition, when eating bracken-starch in general, it is customary to put yellow flour and black nectar outside, but it has also been characterized that powder bracken-starch has strong adhesion to these materials and these materials are often entangled.
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| JPH05236882A (en) * | 1991-03-05 | 1993-09-17 | Kanebo Ltd | Combination cake and production of rice cake-like cake using the same |
| JPH10215796A (en) * | 1997-02-06 | 1998-08-18 | Fuankeru:Kk | Powder mousse base composition |
| JP2000050808A (en) * | 1998-08-05 | 2000-02-22 | Shikishima Starch Kk | Rice cake-like cake packed into container and its production |
| JP2009261298A (en) * | 2008-04-24 | 2009-11-12 | Matsutani Chem Ind Ltd | Instant rice cake and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05236882A (en) * | 1991-03-05 | 1993-09-17 | Kanebo Ltd | Combination cake and production of rice cake-like cake using the same |
| JPH10215796A (en) * | 1997-02-06 | 1998-08-18 | Fuankeru:Kk | Powder mousse base composition |
| JP2000050808A (en) * | 1998-08-05 | 2000-02-22 | Shikishima Starch Kk | Rice cake-like cake packed into container and its production |
| JP2009261298A (en) * | 2008-04-24 | 2009-11-12 | Matsutani Chem Ind Ltd | Instant rice cake and method for producing the same |
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