JP2022141194A - Manufacturing method of kudzu paste - Google Patents

Abstract

To provide a manufacturing method of kudzu paste suitable for mass production of the kudzu paste divided into a small size without requiring a cutting process, while having kudzu powder as a main raw material.SOLUTION: A method for producing kudzu paste for mass-producing subdivided kudzu paste without requiring a cutting step, comprising a heating and kneading step for obtaining a paste-like kneaded material by kneading while heating by introducing raw materials including multiple types of starches including kudzu powder, gelatin, sugars, and liquid ingredients, a filling step of obtaining a material filled product by filling the kneaded material in a molding container, and a quenching step of rapidly quenching the material filled matter to obtain frozen kudzu paste.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD The present invention relates to a method for producing kudzu mash, and more particularly to a method for mass-producing subdivided kudzu mash without requiring a cutting step.

As Japanese sweets using kudzu powder, kudzu sweets such as kudzu mochi, kudzu steamed buns, kudzu paste, and kudzu kiri are known. In particular, kudzu confectionery, which is obtained by adding sugar, water, etc. to kudzu flour, heating and kneading, and then cooling and hardening, is a food with viscoelasticity, and is preferred for its unique elastic texture and transparent and cool appearance. It is rare.

The kudzu flour used in kudzu sweets is expensive, easily degraded, and difficult to store for a long period of time after processing. Therefore, it is generally produced manually. Therefore, in the past, we focused on the physical properties of the raw material starch, and instead of kudzu powder, we used chemically modified tapioca starch that was subjected to esterification and cross-linking treatment as the main raw material. Ingenuity has been made to provide similar foods (see, for example, Patent Document 1).

By the way, kudzu flour has the property that the hardness can be changed according to the amount of water blended, so that the less water is added, the harder it is, and the more water is added, the softer it is formed. Therefore, by adjusting the amount of water to be blended, it is possible to obtain kudzu sweets with different textures (hardness), such as kudzu cut, kudzu mochi, kudzu paste.

Among these kudzu sweets, kudzu-neri is known to contain more water than kudzu-kiri and kudzu-mochi. As shown in Fig. 2, the general manufacturing process of kudzu paste is as follows: First, raw materials such as kudzu powder, sugar, and water are introduced into a heating vessel such as a pot, and kneaded while heating to obtain a paste-like material ( heating and kneading process). Next, the kneaded material is filled into a mold such as a vat (filling process), removed from rough heat, cooled in a refrigerator or the like and solidified (cooling process), then removed from the mold and made into a desired size. It is cut into pieces (cutting step) and appropriately packaged.

Conventional kuzu-neri production requires cooling for a long period of one to two nights to solidify the kneaded material filled in the mold, making it unsuitable for mass production and hand-made. was common. In addition, when mass-produced, a large amount of kudzu is cooled and solidified using a large vat, etc., but the resulting kudzu is so soft that it is difficult to remove from the mold, or it may crumble when removed, making it difficult to handle. Furthermore, the cutting work after taking out is troublesome, and improvement is required.

JP-A-6-209712

The present invention has been made in view of the above points, and provides a method for producing kudzu paste suitable for mass production of subdivided kudzu paste using kudzu powder as a main raw material without requiring a cutting step.

That is, the invention of claim 1 is a method for producing kudzu paste for mass-producing subdivided kudzu paste without requiring a cutting step, comprising a plurality of types of starches including arrowroot powder, gelatin, and sugars. A heating and kneading step of introducing a raw material containing a liquid material into a heating and kneading device and kneading it while heating to obtain a paste-like kneaded material, and a filling step of filling the kneaded material into a molding container to obtain a material filling. and a quenching step of rapidly freezing the material filling to obtain frozen kudzu paste.

In the invention of claim 2, the mixing ratio of the raw materials is 4.5 to 10.0% by weight of starches, 1.0 to 3.0% by weight of gelatin, 20.0 to 40.0% by weight of sugars, and a liquid material. 50.0 to 65.0% by weight, according to the method for producing kudzu paste according to claim 1.

The invention of claim 3 relates to the method for producing kudzu starch according to claim 1 or 2, wherein the starches include one or more of sweet potato starch, bracken starch and modified starch in addition to arrowroot powder.

The invention of claim 4 is the method for producing kuzure according to any one of claims 1 to 3, wherein the rapid freezing in the rapid cooling step is a freezing temperature of -35 to -48 ° C. and a freezing time of 15 to 30 minutes. related to.

The invention of claim 5 relates to the method for producing kuzume according to any one of claims 1 to 3, wherein the molding container is made of silicon.

According to the method for producing kudzu starch according to the invention of claim 1, it is a method for producing kudzu paste for mass-producing subdivided kudzu paste without requiring a cutting step, wherein a plurality of types of starches including arrowroot powder and A heating and kneading step of introducing a raw material containing gelatin, sugars, and a liquid material into a heating and kneading device and kneading while heating to obtain a paste-like kneading material, and filling the kneading material into a molding container to form a material Since the filling process for obtaining the filling material and the rapid cooling process for obtaining the frozen dough by rapidly freezing the material filling material are provided, the time required for manufacturing can be greatly shortened compared to the conventional method, and complicated work is not required for mass production. can be suitably performed, and a kudzu paste that can be frozen and has an improved shelf life while having an appearance, texture, flavor, etc. that is not discolored from the conventional one can be obtained.

According to the method for producing kudzu paste according to the invention of claim 2, in claim 1, the mixing ratio of the raw materials is 4.5 to 10.0% by weight of starches, 1.0 to 3.0% by weight of gelatin, Since the sugar content is 20.0 to 40.0% by weight and the liquid material is 50.0 to 65.0% by weight, it is possible to obtain a texture and taste suitable for arrowroot confectionery and improve manufacturing suitability.

According to the method for producing kudzu paste according to the invention of claim 3, in claim 1 or 2, the starches include one or more of sweet potato starch, bracken starch, and modified starch in addition to kudzu powder. It is possible to improve texture, freeze resistance, and the like.

According to the invention of claim 4, in claims 1 to 3, the rapid freezing in the rapid cooling step is a freezing temperature of -35 to -48 ° C. and a freezing time of 15 to 30 minutes, so that the product can be prepared in a short time without deteriorating quality. It can be frozen (solidified) without fail.

According to the method for producing kuzune according to the invention of claim 5, in claims 1 to 4, since the molding container is made of silicon, it is resistant to temperature changes such as heat resistance and cold resistance, and is non-adhesive and flexible. It is suitable for the production method because it is easy to handle due to its flexibility and the like.

BRIEF DESCRIPTION OF THE DRAWINGS It is a schematic process drawing of the manufacturing method of kudzu-neri concerning one Embodiment of this invention. It is a schematic process drawing of the manufacturing method of the conventional kudzu.

The method for producing kudzu paste according to one embodiment of the present invention shown in FIG. 1 is a method for mass-producing subdivided kudzu paste without requiring a cutting step, and comprises a heating and kneading step, a filling step, and a quenching step.

The heat-kneading step is a step in which raw materials containing multiple types of starches including arrowroot powder, gelatin, sugars, and liquid materials are introduced into a heat-kneading device and kneaded while being heated to obtain a paste-like kneaded material. be. The heat-kneading device is a device that heats and kneads raw materials, and for example, a known kneader that heats and kneads while supplying steam is preferably used. The conditions for heat kneading are appropriately set so that kneading is possible so that the kneading material is sticky without burning. A time of 6 to 12 minutes is preferred. By heating and kneading based on these conditions, the kneaded material is less likely to be scorched and an appropriate viscosity can be obtained.

The starches are prepared by adding other starches to arrowroot powder to make materials suitable for the production method of the present invention, and are adjusted so as to improve freeze resistance. The starch added in addition to arrowroot powder is not particularly limited as long as it is suitable for the above purpose, but it is preferable to include one or more of, for example, sweet potato starch, bracken starch, and modified starch. By using a material obtained by appropriately adding these starches to arrowroot powder, it is possible to improve shelf life, texture, resistance to freezing, and the like.

Gelatin is a material added in order to achieve both shape retention of the produced kudzu and good meltability in the mouth when eaten. As this gelatin, known gelatin such as commercially available products can be used. The amount of gelatin to be added is preferably about 1.0 to 3.0% by weight with respect to the total amount of raw materials. If the amount of gelatin blended is too small, sufficient shape retention may not be obtained, and if it is too large, it may become too hard and melt in the mouth may be poor.

Saccharides are materials added to adjust taste (sweetness) and improve freeze resistance, aging resistance, and the like. As sugars, known sweeteners such as sugar, maltose and trehalose can be used. Moreover, the saccharides to be added are not limited to one type, and plural types of saccharides may be added as necessary. The amount of saccharides to be blended is appropriate depending on the desired flavor and the like, but for example, about 4.5 to 5.5 times the amount of starches is preferable because it gives a refreshing sweetness typical of kudzu sweets. If the amount of saccharides is too small, freezing resistance, aging resistance, etc. may be insufficient, and if it is too large, the flavor may be impaired due to excessive sweetness.

The liquid material adjusts the hardness (texture) of the kudzu paste according to the amount added to the starch containing the kudzu powder. The liquid material is mainly composed of water, and is a liquid material to which fresh cream, concentrated milk, etc. are appropriately added as necessary for seasoning and the like. In general, kudzu starch is added at a ratio of about 2 times that of kudzu flour, and kudzu mochi is obtained at a ratio of about 4 times that of kudzu powder. and is added at a ratio of about 10 times. Therefore, in raw materials to which starches containing arrowroot powder and other starches and gelatin are added, the blending amount of the liquid material is preferably about 7 to 12 times that of the starches. If the blending amount of the liquid material is too small, it may become too hard, and if it is too large, it may become too soft.

Therefore, in the method for producing kudzu paste of the present invention, it is possible to obtain a texture and taste suitable for kudzu confectionery, such as adjusting the sweetness to an appropriate level by achieving both melt-in-the-mouth and shape-retaining properties, as well as freezing resistance, aging resistance, etc. In order to improve the manufacturing suitability of the raw materials, the blending ratio of the raw materials is 4.5 to 10.0% by weight of starches, 1.0 to 3.0% by weight of gelatin, 20.0 to 40.0% by weight of sugars, liquid Preferably, the material is 50.0-65.0% by weight. Appropriate additive materials such as green tea powder and cocoa powder may be added to the raw materials as needed.

The filling step is a step of filling a molding container with a kneaded material to obtain a material filling. The molding container is a container having a capacity corresponding to one piece of kudzu paste, and is prepared in a quantity corresponding to the total amount of the kneaded material obtained in the heating and kneading step. Although the shape of the molding container is not particularly limited, it is required to be made of a material that is resistant to temperature changes, since the kneaded material that has been heated and kneaded is filled therein. Therefore, the molded container is preferably made of silicon. Silicone containers are suitable for the production method of the present invention because they are easy to handle because they are resistant to temperature changes such as heat resistance and cold resistance, and are non-adhesive and flexible.

The quenching process is a process of rapidly freezing the material filling to obtain a frozen dough. This quenching step can significantly reduce the conventional cooling time (one to two nights). The conditions for rapid freezing may be any temperature and time at which the product can be frozen (solidified) in a short time without degrading its quality. Minutes are preferred. If the cooling temperature is too high or the cooling time is too short, the cooling may be insufficient. If the cooling temperature is too low or the cooling time is too long, the cooling will be more than necessary, which is undesirable in terms of cost.

In this quenching process, the raw material contains starch in addition to arrowroot powder, and an appropriate amount of sugar is added to enhance freezing resistance, so the kneaded material, which has a relatively high water content, is frozen without impairing the quality. be able to. In addition, by using a silicon container as the molding container, it is possible to cope with a rapid temperature change in which the quenching step is performed immediately after the filling step, thereby improving the manufacturing efficiency.

The frozen kudzu paste obtained by the quenching step is taken out from the molding container in a frozen state. Since this frozen kudzu paste has a capacity of one piece, it can be packaged as it is without cutting (cutting step) after it is taken out from the molding container. In addition, when the molding container is made of silicon, it is easy to take out the frozen kudzu because of its non-adhesiveness and flexibility. Frozen kudzu can be efficiently frozen and stored by packaging in a frozen state without thawing.

[Production of kudzu paste]
Kudzu was manufactured according to the manufacturing method of FIG. 1 and its description. Starches, gelatin, saccharides and water were used as raw materials, and the mixing ratio was 5.8% by weight of starches, 1.7% by weight of gelatin, 29.5% by weight of saccharides and 63% by weight of water. The starch used was a mixture of arrowroot powder, sweet potato starch, bracken starch and modified starch at a ratio of 25.0:25.0:2.5:47.5. A commercial product ("Gelatin SRC" manufactured by Nitta Gelatin Co., Ltd.) was used as the gelatin. The saccharides used were a mixture of 37% by weight of sugar, 31.5% by weight of maltose and 31.5% by weight of trehalose.

First, the raw materials are introduced into a kneader (manufactured by Iida Seisakusho Co., Ltd.: “Two-bag kneader (Type: 2TK)”), and heated and kneaded at a heating temperature of 100 ° C., a rotation speed of 37 rpm, and a heating and kneading time of 10 minutes. gone. Next, the obtained heat-kneaded material is filled into a silicone molding container with an internal capacity of 80 mL, put into a rapid freezer (manufactured by Takahashi Kogyo Co., Ltd.: "Tunnel Freezer OSJ-200AF-7NCY"), and frozen. Quick freezing was performed at a temperature of -45°C for a freezing time of 20 minutes to obtain a frozen kudzu paste. The core temperature of the frozen kudzu paste after quick freezing was -15°C. After the frozen kudzu paste was taken out from the molding container, it was naturally thawed to obtain kudzu paste.

[result]
This kuzuri did not lose its shape in the frozen state when it was removed from the molding container, and even after thawing, it did not lose its shape. The appearance after thawing was fresh and cool, and an appearance without the conventional kudzu paste and sour color was obtained. In addition, as a result of eating, the texture was smooth and melted in the mouth, and the flavor was refreshing and refreshingly sweet. Therefore, in this production method, the shape retention of the produced kudzu paste can be secured, and good appearance, texture, flavor, etc. can be obtained, so that even if quick freezing is performed, the quality does not deteriorate. We were able to produce kudzu paste of the same quality as kudzu paste.

As illustrated and explained above, the method for producing kudzu paste of the present invention is configured such that after heating and kneading the raw materials and filling them into a molding container, they are rapidly frozen in a quenching step to obtain frozen kudzu paste. In particular, by including multiple types of starches including arrowroot powder, gelatin, sugars, and liquid materials as raw materials, it is possible to freeze without damaging the quality by increasing freezing resistance, and after thawing It is possible to provide a kudzu paste with a good flavor with a cool feeling while achieving both shape retention and a good texture that melts in the mouth. In addition, since the kudzu paste obtained by this production method has freeze resistance, aging resistance, etc., it is possible to freeze it, which was difficult with conventional kudzu paste, and it is possible to improve the shelf life. Therefore, according to the production method of the present invention, it is possible to obtain a kudzu-neri that has an appearance, a texture, a flavor, etc., that are not discolored from conventional kudzu-neri, and that can be frozen and has an improved shelf life.

Furthermore, in this manufacturing method, since the rapid cooling process is performed after the filling process, cooling for a long time (about one night to two nights) unlike the conventional manufacturing method (see FIG. 2) is unnecessary, and the cooling time is extremely short. can harden the material. In addition, the frozen kudzu paste that has been filled in the molding container and frozen can be provided as a product as it is without performing the cutting process as in the conventional manufacturing method after being taken out from the molding container. Therefore, the time required for manufacturing can be greatly shortened, and the manufacturing process can be omitted, making complicated work unnecessary, so that mass production can be carried out favorably.

According to the method for producing kuzuri of the present invention, the time required for the production can be greatly reduced by performing the quenching process, and the cutting process becomes unnecessary, so mass production becomes possible. In addition, the production method of the present invention can provide kudzu-neri, which has the same quality as the conventional one, can be stored in a freezer, and has an improved shelf life.

Claims (5)

A method for producing kudzu paste for mass-producing subdivided kudzu paste without requiring a cutting process, comprising:
A heating and kneading step of introducing raw materials containing multiple types of starches including arrowroot powder, gelatin, sugars, and liquid materials into a heating and kneading device and kneading them while heating to obtain a paste-like kneading material;
a filling step of filling a molding container with the kneaded material to obtain a material filling;
and a quenching step of rapidly freezing the material filling to obtain frozen kudzu paste. The mixing ratio of the raw materials is 4.5 to 10.0% by weight of starches, 1.0 to 3.0% by weight of gelatin, 20.0 to 40.0% by weight of sugars, and 50.0 to 65.0% of liquid ingredients. The method for producing kudzu paste according to claim 1, wherein the content is % by weight. The method for producing kudzu starch according to claim 1 or 2, wherein the starches include one or more of sweet potato starch, bracken starch, and modified starch in addition to kudzu powder. The method for producing kudzu noodles according to any one of claims 1 to 3, wherein the rapid freezing in the rapid cooling step is a freezing temperature of -35 to -48°C and a freezing time of 15 to 30 minutes. 5. The method for producing kuzume according to any one of claims 1 to 4, wherein the molding container is made of silicon.

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