JP2022176757A - Producing method of mochi-like food product - Google Patents

Abstract

To provide a Mochi-like food product capable of suppressing aging even when a time passed after preparation, having soft texture same as prepared, and capable of holding excellent extensibility and excellent melting in mouth.SOLUTION: A raw material comprising 20 to 30 wt.% of glutinous rice flour, 0.2 to 1.0 wt.% of glucomannan flour, 2 to 7 wt.% of sugars and 2 to 7 wt.% of liquid oil are mixed, after residual water is mixed therewith, followed by steaming.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for producing a rice cake-like food that can suppress aging even after the lapse of time after preparation and retains a soft freshly-made texture and texture.

The rice cake deteriorates with the lapse of time after adjustment, and it becomes difficult to eat as it is. This aging is more likely to occur when stored refrigerated. In order to prevent aging of such rice cakes, sugars such as amylase and trehalose, and surfactants such as glycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters are sometimes added as antioxidants. However, such additives significantly impair the texture of mochi, making it far from the original taste of mochi.

On the other hand, in order to maintain the softness of mochi even when stored at room temperature or in a chilled state, there is a method of adding a large amount of saccharides such as sugar. There was a problem that the was damaged.

Patent Documents 1 and 2 below disclose the production of baked bread by adding a rice cake-like food containing glutinous rice flour as a component to bread dough.

JP 2016-123392 A JP 2019-4722 A

The embodiment of the present application is a rice cake that can suppress aging, have a soft freshly-made texture, and maintain good spreadability and good meltability in the mouth even after the passage of time after adjustment. The task is to provide food.

In view of the above problems, the method for producing a rice cake-like food according to the embodiment of the present application comprises 20 to 30% by weight of glutinous rice flour, 0.2 to 1.0% by weight of glucomannan powder, 2 to 7% by weight of sugars, and 2 liquid oils. It is characterized by mixing raw materials containing ~7% by weight, mixing the remainder with water, and steaming.

In addition, the glutinous rice powder is 23% by weight or more and 27% by weight or less, the glucomannan powder is 0.3% by weight or more and 0.7% by weight or less, the sugar is 4% by weight or more and 6% by weight or less, and the liquid More preferably, the oil is 2 wt % or more and 5 wt % or less.

ADVANTAGE OF THE INVENTION Since this invention is comprised as mentioned above, even if time passes after preparation, aging can be suppressed, it has a soft freshly-made texture, and it has good extensibility and good meltability in the mouth. It is possible to provide a rice cake-like food that can hold

In the method for producing a rice cake-like food of this embodiment, raw materials containing 20 to 30% by weight of glutinous rice flour, 0.2 to 1.0% by weight of glucomannan powder, 2 to 7% by weight of sugars and 2 to 7% by weight of liquid oil is mixed with the rest of the water, and then steamed.

Glutinous rice flour is a main component for making bread baked with a glutinous food added thereto exhibit a glutinous feeling. Here, if the content of glutinous rice flour is less than 20% by weight, the food to which the glutinous rice flour is added will not exhibit sufficient glutinous texture. On the other hand, when it exceeds 30% by weight, it is difficult to knead with other ingredients. Therefore, the content of glutinous rice flour is preferably 20% by weight or more and 30% by weight or less, and more preferably 23% by weight or more and 27% by weight or less, as described above.

Glucomannan powder is added for the purpose of preventing the glutinous rice powder from impairing the glutinous texture due to its water retention capacity. Glucomannan is a water-soluble neutral substance contained in konjac potato, and has a linear molecular structure in which hexoses glucose and mannose are β-1,4 glycosidic bonded at a ratio of approximately 2:3. Since glucomannan is the main component of konjac, it is also called konjac mannan. Here, when the blending amount of glucomannan powder is less than 0.2% by weight, this purpose is not sufficiently exhibited. On the other hand, when it exceeds 1.0% by weight, it becomes difficult to homogenize the glucomannan powder. Therefore, the content of glucomannan powder is preferably 0.2% by weight or more and 1.0% by weight or less, and more preferably 0.3% by weight or more and 0.7% by weight or less.

Saccharides are added for the purpose of assisting the glutinous rice flour's glutinous texture and the water retention capacity of the glucomannan powder, as well as for the purpose of retaining the flexibility of the glutinous rice-like food. Examples of sugars include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, various sugar alcohols, corn syrup, starch syrup and dextrin. Among these, sucrose and fructose are desirable from the viewpoint of maintaining the flavor and softness of mochi. Here, when the blending amount of saccharides is less than 2% by weight, this purpose is not sufficiently exhibited. On the other hand, if it exceeds 7% by weight, it tends to add unnecessary sweetness to the finally produced bread. Therefore, the blending amount of saccharides is desirably 2% by weight or more and 7% by weight or less, and more desirably 4% by weight or more and 6% by weight or less.

Liquid oil refers to oils and fats that are liquid at room temperature, and is added for the purpose of maintaining the flexibility of mochi-like foods. Examples of liquid oils include soybean oil, cottonseed oil, corn oil, rapeseed oil and rice bran oil, and salad oils thereof. Here, if the blending amount of the liquid oil is less than 2% by weight, this purpose cannot be sufficiently achieved. On the other hand, if it exceeds 7% by weight, the mochi-like food becomes too soft and the chewy feeling of the finally baked bread is impaired. Therefore, the blending amount of the liquid oil is desirably 2 wt % or more and 7 wt % or less, and more desirably 2 wt % or more and 5 wt % or less.

The content of water is, in principle, the balance of each of the above components. However, the present invention does not exclude the addition of additional ingredients (eg, starch, seasonings, flavors, preservatives, pigments, etc.) other than the above ingredients depending on the purpose of the product. For example, phosphate cross-linked starch may be used as this additional component. Phosphate-crosslinked starch is a modified starch that is used for the purpose of preventing aging and syneresis of starch such as wheat flour and cornstarch. Phosphate cross-linked starch is commercially available, for example, under the trade name of acetylated phosphate cross-linked starch or hydroxypropyl phosphate cross-linked starch. Therefore, when such additional ingredients are added, the water content will be the balance of each of the above ingredients and any additional ingredients. When the total weight percent of the ingredients (including water) of the present invention is less than 100, the remainder is made up of such additional ingredients.

In addition, the "steaming" in the present embodiment is a process in which the starch content of the contents is gelatinized while kneading the contents while performing convective heat transfer while blowing the above directly into the contents. In other words, steaming is different from the indirect heating method, such as simmering or boiling, in which convection heat is transferred to the contents while heating from the outside of the container. It is something to do. Therefore, it is a so-called direct heating method that effectively heats in a short time by releasing heat of solidification of steam. Here, glutinous rice is composed only of amylopectin, and is characterized in that it absorbs more water than non-glutinous rice. Glucomannan flour is also characterized by remarkably slow water absorption and swelling. In order to efficiently heat and gelatinize these contradictory raw materials in a short time, it is most suitable to adopt this steaming process.

The rice cake-like food produced by the production method of the present embodiment can suppress aging even after the preparation, has a soft and fresh texture, and has good spreadability and good melting in the mouth. have In addition, the rice cake-like food produced by the production method of the present embodiment maintains a soft state even in a chilled temperature range or a refrigerated temperature range. Furthermore, even if it is frozen, it returns to its pre-freezing softness at room temperature after thawing. Moreover, this softness can be maintained at room temperature for 3 months or more.

Traditionally, mochi was eaten alone, with condiments such as soybean flour, sesame, sugar and soy sauce applied to the surface, or wrapped in seaweed. However, since the mochi-like food produced by the production method of the present embodiment can maintain its freshly pounded soft state for a long period of time after production, the range of uses of the mochi can be remarkably expanded. For example, in the field of confectionery and bread making, it can be used as a topping to be put on bread or confectionery, as a sandwich material to be sandwiched between bread or confectionery, and as a filling material to wrap with bread or confectionery. be.

In addition, since this rice cake-like food maintains a soft state for a long period of time after production in any of room temperature, refrigeration temperature range and chilled temperature range, it can be easily mixed with any foodstuff. For example, powdered coffee, cocoa powder, powdered fruit juice such as orange juice, butter and chocolate, and black honey can be boiled in hot water and easily mixed. Such a variety of mochi-like foods can be used as toppings, sandwiches, and fillings for bread and sweets. Furthermore, since this mochi-like food returns to its original softness before freezing in the chilled temperature range after thawing, it can be used as a frozen food other than confectionery and bread.

The raw materials of the mochi-like foods according to the examples and comparative examples were blended as shown in Table 1 below. As the glucomannan powder, Rheorex (Shimizu Chemical) was used. Sugar was used as the saccharides, and rapeseed salad oil was used as the liquid oil. Phosphate-crosslinked starch was used as the modified starch.

In the mochi-like food of the example, first, among the above ingredients, Rheolex and sugar were mixed in powder form, and then mixed with cold water (24.5% by weight) of about 10°C while being stirred so as not to form lumps. The mixture was dispersed and allowed to stand as it was for 10 to 30 minutes to prepare a paste having a rheolex concentration of 2% by weight. This paste was then mixed with the remaining water (25.0% by weight) and other ingredients, steamed at about 90° C. and held for 10-20 minutes to gelatinize the whole. . Next, this was hot-filled into a heat-resistant film container, and further boiled and sterilized in this state at 90 to 95° C. for 40 minutes. After that, the product was cooled and used as a mochi-like food. In addition, in Comparative Example 1, only the addition of sugar was excluded from the above manufacturing process. Also, in Comparative Example 2, only the addition of liquid oil was excluded from the above manufacturing process. Furthermore, in Comparative Example 3, only the addition of glucomannan powder was excluded from the above manufacturing process.

The mochi-like foods of the examples maintained the softness of freshly pounded rice cakes even after being kept at room temperature for 3 months after production, but the mochi-like foods of each comparative example aged and became hard. rice field. In addition, when the mochi-like foods of Examples and Comparative Examples were once frozen and then thawed, the same softness as freshly pounded was maintained in Examples, but in each Comparative Example, it was aged and hardened. became.

Next, an example of producing a loaf of bread to which this rice cake-like food is added is given below. First, as an example, bread dough having the composition shown in Table 2 below was prepared. In addition, the numerical values shown in the following tables are expressed as percentages of the weight of other ingredients with respect to the weight of this wheat flour (strong flour) when the weight of the wheat flour (strong flour) used is 100%. It is shown in so-called Baker's percentage (hereinafter abbreviated as "BP").

21.6 BP of the rice cake-like food was added to the dough obtained by mixing and kneading the above ingredients according to the usual method, kneading to uniformly blend, forming into a ball, and primary fermentation at 35 ° C. for 50 to 60 minutes. . Then, the dough was degassed, rolled into a ball and allowed to rest for about 10 minutes. Then, the dough was placed in an oiled bread mold and subjected to secondary fermentation at 35° C. for 45 to 55 minutes to sufficiently expand the dough. Then, after baking for 15 minutes in an oven preheated to 180° C., the temperature was raised to 210° C. and baked to obtain the bread of the example. In the bread of this example, the content of the mochi-like food in the dough before baking was 10.0% (=21.6/(21.6+194.7)).

On the other hand, as comparative examples, bread doughs having the formulations shown in Tables 3 and 4 below were prepared.

First, hot water was added to the strong flour shown in Table 3 and kneaded to pregelatinize the wheat flour. On the other hand, the dough obtained by mixing and kneading the materials shown in Table 4 according to the usual method is kneaded with this hot water seed, and after going through the primary fermentation and secondary fermentation in the same manner as in the example, it is baked in the same manner as in the comparative example. got a loaf of bread In the bread of this comparative example, the blending amount of hot water in the dough before baking was 30.8% (=60/(60+134.7)).

The loaf of bread of the example obtained in this way was far superior in chewy texture to the loaf of bread of the comparative example. In this way, the rice cake-like food of the present embodiment produces bread with a chewy feeling that is superior to the bread made by the hot water method with a smaller amount of hot water added to the bread dough than the hot water method. I was able to It should be noted that, as mentioned above, hot water must be prepared when manufacturing the hot water, and adding this to the strong flour entails the risk of burns and the like. On the other hand, it was found that by using the mochi-like food of the present embodiment instead of hot water, it is possible to produce bread with a texture superior to that of hot water without such danger. .

As described above, by using this rice cake-like food in place of the hot water starter of the hot water starter manufacturing method, it was possible to impart a springy feeling to the bread equal to or greater than the use of the hot water starter. Furthermore, it was possible to impart a springy texture not only to the production of bread, but also to kneading into the skins of dumplings, spring rolls, steamed dumplings, wontons, Chinese steamed buns, and the like.

Next, an example in which this rice cake-like food is applied to baking bagels is given below. Bagel is known as a bread that brings out the springy feeling by boiling the dough before baking. The dough for the bagels had the composition shown in Table 5 below.

First, as a comparative example, other ingredients were added to warm water shown in the above table, and the dough obtained by kneading was molded into a ring shape, and the molded dough was coated with hot water to which several percent by weight of honey was added. After boiling for minutes, it was baked in an oven at 200° C. for 12 to 15 minutes.

On the other hand, as an example, other materials and the above-mentioned rice cake-like food 10BP were added to warm water of the weight parts shown in the above table, and the dough obtained by kneading was formed into a ring shape, and boiling in hot water was not performed. It was baked in an oven at 200°C for 12-15 minutes.

As a result of the above, the bagels of Examples in which the boiling process was omitted were far superior to the bagels of Comparative Examples in stickiness. This bagel example also showed that the mochi-like food of the present application has an excellent effect in creating a chewy texture of bread.

Claims (2)

Glutinous rice flour 20% to 30% by weight, glucomannan flour 0.2% to 1.0% by weight, sugars 2% to 7% by weight and liquid oil 2% to 7% by weight A method for producing a rice cake-like food, which comprises mixing raw materials containing the following, mixing the remainder with water, and then steaming. The glutinous rice flour is 23 wt% or more and 27 wt% or less, the glucomannan powder is 0.3 wt% or more and 0.7 wt% or less, the sugar is 4 wt% or more and 6 wt% or less, and the liquid oil is The method for producing a rice cake-like food according to claim 1, wherein the content is 2% by weight or more and 5% by weight or less.