JP2024034922A - Quality improver for rice crackers - Google Patents

Abstract

The present invention provides a quality improver for rice crackers that can accelerate the hardening of rice cake dough during the refrigeration process in the production of rice crackers and can improve the texture of rice crackers obtained using the rice cake dough. [Solution] (1) A quality improver for rice crackers containing glycerin diacetyl tartrate fatty acid ester as an active ingredient. (2) A rice cracker containing the rice cracker quality improver described in (1) above. (3) A method for producing rice crackers, which includes a step of cooling mochi dough to which glycerin diacetyl tartrate fatty acid ester has been added. [Selection diagram] None

Description

The present invention relates to a quality improving agent for rice crackers.

Rice crackers such as arare, rice crackers, and rice crackers are produced by producing mochi dough using glutinous rice, non-glutinous rice, or their flour as the main ingredient, shaping the mochi dough into a predetermined shape, and then baking or frying it. There is.

To explain in more detail, for example, so-called glutinous rice snacks such as arare and okaki use glutinous rice as the main ingredient, which is soaked in water, drained, steamed in a steamer, etc., and then cooked in a mochi pounder. Pound the mochi. This mochi dough is kneaded using a kneading machine, molded into a stick or box, and then rapidly cooled to 2 to 5°C and left to harden for 2 to 3 days. The hardened mochi dough is formed into various shapes using a cutting machine, dried in the sun or in a ventilation dryer until the moisture content is around 20%, baked at 200-260°C, and finished by applying seasonings such as oil and soy sauce. If necessary, dry the product further.

Regarding rice crackers produced by the above-mentioned method, although it depends on the type of rice cracker, in recent years there has been a trend toward preference for a light texture, and rice crackers having a light texture are desired. Furthermore, since the refrigeration and hardening process of mochi dough requires a great deal of time, space, and energy costs, there is a strong need for a technology that shortens the hardening time of mochi dough.

Among the above-mentioned problems, the use of food-grade emulsifiers is known as one of the means to improve the texture of rice crackers, and Patent Document 1 describes a feature of blending rice crackers with fats and oils and/or emulsifiers. A method for producing rice crackers with a soft texture has been proposed. Moreover, Patent Document 2 proposes a modifier for rice crackers characterized by comprising polyglycerol fatty acid ester as a means for producing rice crackers having excellent puffiness and a soft texture.

However, in the above-mentioned prior art, the influence of food emulsifiers on the refrigeration hardening of rice cake dough has not been studied. In general, some emulsifiers have the function of suppressing the aging of starch, so when food-grade emulsifiers are used to improve the texture of rice crackers, they suppress the refrigeration hardening of mochi dough, making the hardening process longer. There was also a possibility that the product would get sticky during molding.

Further, as a means for accelerating the hardening of rice cake dough, Patent Document 3 proposes a method of blending waxy corn starch or the like into rice cake dough. Patent Document 4 proposes a method of accelerating the hardening of rice cake dough by blending high amylose cornstarch with an amylose content of 50% or more into rice cake dough. Furthermore, Patent Document 5 shows that hardening of rice cake dough is promoted by using a rice cake dough improver containing erythritol or glycerol as an active ingredient. In addition, Patent Document 6 shows that hardening during refrigeration is promoted by using a hardening accelerator for rice cake dough characterized by containing cellulose nanofibers. In addition, in Patent Document 7, glucose is used as a constituent sugar, and a non-reducing terminal glucose residue of a linear glucan with a degree of glucose polymerization of 3 or more linked via an α-1,4 bond has a non-α-1,4 bond. A hardening accelerator for starch gelatinized dough containing as an active ingredient a branched α-glucan mixture having a branched structure with a glucose polymerization degree of 1 or more connected via bonds and producing isomaltose by isomaltodextranase digestion. A method for promoting the hardening of mochi dough by using the method is disclosed.

However, while the above-mentioned conventional technology accelerates the hardening of the mochi dough, there is a problem in that it has a negative effect on the texture of the rice crackers. There was a need for technology to do this.

Japanese Unexamined Patent Publication No. 55-42524 JP2012-239390A Japanese Unexamined Patent Publication No. 52-102465 Japanese Patent Application Publication No. 9-28297 Patent No. 2990895 Japanese Patent Application Publication No. 2020-5530 JP2016-26477A

The present invention provides a quality improver for rice crackers that can accelerate the hardening of mochi dough during the refrigeration process in the production of rice crackers and improve the texture of rice crackers obtained using the mochi dough. The purpose is to

As a result of intensive research into the above-mentioned problem, the present inventors added glycerin diacetyl tartaric acid fatty acid ester, which is a type of food emulsifier, to the mochi dough, thereby promoting hardening of the mochi dough during refrigeration. It was discovered that the texture of rice crackers using the mochi dough could be improved to a light and good texture, and based on this knowledge, the present invention was accomplished.

That is, the present invention consists of the following (1) to (3).
(1) A quality improver for rice crackers containing glycerin diacetyl tartrate fatty acid ester as an active ingredient.
(2) A rice cracker containing the rice cracker quality improver described in (1) above.
(3) A method for producing rice crackers, which includes the step of refrigerating mochi dough to which glycerin diacetyl tartrate fatty acid ester has been added.

According to the quality improver for rice crackers of the present invention, it is possible to accelerate the hardening of rice cake dough during the refrigeration process, and to improve the texture of rice crackers using the rice cake dough into a light one.

The glycerin diacetartrate fatty acid ester used in the present invention can usually be obtained by reacting glycerin monofatty acid ester (also known as monoglyceride) with diacetyltartaric acid or an acid anhydride of diacetyltartaric acid, or by reacting glycerin, diacetyltartaric acid, and a fatty acid. can.

The outline of the method for producing glycerin diacetyl tartrate fatty acid ester is as follows. That is, glycerin monofatty acid ester is melted, diacetyl tartaric acid anhydride is added thereto, and the mixture is reacted at a temperature of about 120° C. for about 90 minutes. The molar ratio of glycerin monofatty acid ester to diacetyl tartaric acid anhydride is preferably 1/1 to 1/2. Furthermore, during the reaction, it is preferable to purge the inside of the reactor with an inert gas in order to prevent coloration and odor of the product. The obtained reaction product of the glycerin monofatty acid ester and the acid anhydride of diacetyltartaric acid is a mixture containing diacetyltartaric acid, unreacted glycerin monofatty acid ester, and others in addition to the glycerin diacetyltartaric acid fatty acid ester.

The fatty acids constituting the above-mentioned glycerin diacetartrate fatty acid ester are not particularly limited as long as they originate from edible animal and vegetable oils. acids, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (such as palmitoleic acid, oleic acid, elaidic acid, linoleic acid, γ- linolenic acid, α-linolenic acid, arachidonic acid, etc.). These fatty acids may be used alone or in any combination of two or more.

Examples of the glycerin diacetyl tartrate fatty acid ester used in the present invention include Poem W-60 (trade name; constituent fatty acids: palmitic acid/stearic acid; manufactured by Riken Vitamin Co., Ltd.), PANODAN 517 KOSHER (trade name; constituent fatty acids: saturated fatty acid) ; manufactured by Danisco), PANODAN AB100 VEG-FS MB (trade name; constituent fatty acids: unsaturated fatty acids; manufactured by Danisco), ADMUL DATEM 1935 (trade name; constituent fatty acids: saturated fatty acids; manufactured by Kelly), etc. are commercially available. They are manufactured and sold, and these can be used in the present invention.

The quality improver for rice crackers of the present invention contains the above glycerin diacetyl tartaric acid fatty acid ester as an active ingredient. In the quality improving agent for rice crackers of the present invention, glycerin diacetyl tartrate fatty acid ester may be used as it is in the production of rice crackers, or a preparation containing glycerin diacetyl tartrate fatty acid ester may be prepared and this is used as the quality improving agent for rice crackers. It may also be used in the production of rice crackers.

The rice crackers to which the quality improver for rice crackers of the present invention can be used are not particularly limited as long as they are manufactured by processing mochi dough; Examples include glutinous rice crackers whose main ingredient is glutinous rice crackers, rice crackers, rice crackers, and other non-glutinous rice crackers whose main ingredient is glutinous rice. Among these rice crackers, glutinous rice crackers usually include a step of refrigerating and hardening the mochi dough, and therefore are preferable as targets for use with the quality improver for rice crackers of the present invention, which can accelerate the hardening of the mochi dough during the refrigeration process.

Here, mochi dough refers to (1) glutinous rice or non-glutinous rice itself (hereinafter referred to as "raw material rice"), (2) rice flour made from milled raw material rice (for example, mochi flour made from milled glutinous rice), and rice made from raw material rice. Isolated starch or a mixture thereof (hereinafter referred to as "raw material flour") is gelatinized by adding water and heating, and then solidified or gelled by kneading or the like.

There is no particular restriction on the method of using the quality improving agent for rice crackers of the present invention, and it can be added to mochi dough in the production of rice crackers.

There are no particular restrictions on the method for preparing mochi dough, but for example, a step of heating raw rice soaked in water or a mixture of raw material flour and water (steaming step) followed by pounding or kneading ( It can be prepared by carrying out the mochi pounding step).

The timing of adding the quality improver for rice crackers of the present invention to the rice cake dough is, from the viewpoint of evenly dispersing the improver in the rice cake dough, for example, adding the improver to the raw rice or raw material flour before the steaming process. It is preferable to add and mix the improver, or add the improver after the steaming process and before the mochi pounding process.

Furthermore, there is no particular restriction on the method of adding the quality improver for rice cake dough of the present invention to rice cake dough, but it can be added as appropriate depending on the form and properties of the quality improver for rice cake dough. More specifically, (1) If the powder is in the form of powder, mix the raw material powder with the powder. (2) If the product is not in the powder form and can be dispersed in water at room temperature, disperse it in water at room temperature and add it. (3) If the product is not in powder form and will not disperse in water at room temperature but will disperse when heated, it should be added after being dispersed in heated water and then cooled. (4) If the viscosity is low at room temperature, If the liquid is low and cannot be dispersed in water, add it to the raw material powder and stir with a mixer, etc. (5) If the liquid or solid has a high viscosity at room temperature and cannot be dispersed in water, melt it by heating and then add it to the raw material powder. A method of stirring with a mixer or the like can be implemented.

There is no particular limit to the amount of the rice cracker quality improver of the present invention added to the mochi dough, but from the viewpoint of fully exhibiting the effects of the present invention and cost-effectiveness, for example, 100 mass of raw rice or raw material flour. The amount of glycerin diacetartrate fatty acid ester added per part can be adjusted to be 0.05 to 1.0 parts by mass, preferably 0.1 to 0.5 parts by mass.

The quality improver for rice crackers of the present invention or the rice cake dough to which the quality improver for rice crackers has been added may contain any component other than glycerin diacetyl tartaric acid fatty acid ester as long as it does not impede the effects of the present invention. . Such components include, for example, fats and oils, proteins, sugars, starches other than rice, polysaccharides such as starch decomposition products (excluding inulin and powdered cellulose described later), sugar alcohols (excluding erythritol and dextrin described later). processed starch, inorganic salts, thickeners, anti-caking agents, antioxidants, excipients, preservatives, seasonings, acidulants, sweeteners, colorants, flavors, other food additives, etc. can be mentioned.

Moreover, as an arbitrary component, in addition to the above-mentioned components, from the viewpoint of further enhancing the effects of the present invention, components having an action of accelerating hardening of rice cake dough can be used. As such components, for example, erythritol, inulin, powdered cellulose, some dextrins with relatively high crystallization ability, etc. are particularly preferably used.

There is no particular restriction on the method of manufacturing rice crackers using the rice cake dough to which the quality improver for rice crackers of the present invention has been added, and any known method can be used. For example, the process of putting the mochi dough into a mold and refrigerating it to harden it (curing process), the process of cutting the hardened mochi dough and shaping it (molding process), and the process of drying the cut mochi dough (drying process) Rice crackers can be produced by sequentially performing the steps of baking or heating the mochi dough (heating step).

In the hardening step, the rice cake dough can be refrigerated until it reaches the hardness required for cutting and other shaping. Refrigeration temperature may be, for example, 0°C to 10°C, preferably 1°C to 5°C. Further, the refrigeration time may be, for example, 1 hour or more, 5 hours or more, 10 hours or more, or 15 hours or more, and 10 days or less, 5 days or less, 3 days or less, 30 hours or less, or 20 hours or less. or a combination thereof.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples, but the present invention is not limited thereto.

[Manufacture and evaluation of fried mochi]
(1) Raw materials 1) Mochiko (product name: Mochiko S; manufactured by Narisha)
2) Glycerin diacetyl tartrate fatty acid ester 1 (product name: Poem W-60; constituent fatty acids: palmitic acid/stearic acid; manufactured by Riken Vitamin Co., Ltd.)
3) Glycerin diacetyl tartrate fatty acid ester 2 (product name: PANODAN 517 KOSHER; constituent fatty acid: saturated fatty acid; manufactured by Danisco)
4) Glycerin diacetyl tartrate fatty acid ester 3 (product name: ADMUL DATEM 1935; constituent fatty acid: saturated fatty acid; manufactured by Kelly)
5) Glycerin diacetyl tartrate fatty acid ester 4 (product name: PANODAN AB 100 VEG-FS MB; constituent fatty acid: unsaturated fatty acid; manufactured by Danisco)
6) Glycerin fatty acid ester 1 (product name: Emulgy P-100; constituent fatty acids: palmitic acid/stearic acid; manufactured by Riken Vitamin Co., Ltd.)
7) Glycerin fatty acid ester 2 (product name: Emulgy OL-100H; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.)
8) Diglycerin fatty acid ester 1 (product name: Poem DS-100A; constituent fatty acid: stearic acid; manufactured by Riken Vitamin Co., Ltd.)
9) Diglycerin fatty acid ester 2 (product name: Poem DO-100V; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.)
10) Decaglycerin fatty acid ester 1 (product name: Poem J-0081HV; constituent fatty acid: stearic acid; 40% hydrate product; manufactured by Riken Vitamin Co., Ltd.)
11) Decaglycerin fatty acid ester 2 (product name: Poem J-3081V; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.)
12) Propylene glycol fatty acid ester (product name: Riquemar PO-100V; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.)
13) Sorbitan fatty acid ester (trade name: Poem O-80V; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.)
14) Glycerin succinic acid fatty acid ester (product name: Poem B-30; constituent fatty acids: palmitic acid/stearic acid; manufactured by Riken Vitamin Co., Ltd.)
15) Dextrin (product name: AmyloSoln; manufactured by Showa Sangyo Co., Ltd.)
16) Erythritol (product name: natural sweetener erythritol; manufactured by Nippon Garlic Co., Ltd.)
17) Inulin (product name: Fructo Fiber; manufactured by Fuji Nippon Seito Co., Ltd.)
18) Powdered cellulose (product name: Hanfrock HL200/30; manufactured by J. RETTENMAIER & SOHNE)

(2) Composition of mochi dough Tables 1 to 4 show the composition of mochi dough 1 to 25 prepared using the above raw materials. Of these, mochi dough 1 to 11 in Tables 1 and 2 are examples according to the present invention, mochi dough 12 to 24 in Tables 3 and 4 are comparative examples thereto, and mochi dough 25 in Table 4 contains emulsifier and This is a control that does not use raw materials that have the effect of accelerating the hardening of mochi dough (i.e., dextrin, erythritol, inulin, powdered cellulose).

(3) Preparation of mochi dough Mochi dough 1 to 25 were prepared according to the formulations in Tables 1 to 4. First, room temperature water was added to mochi flour and mixed by hand until it was homogeneous. This was wrapped in cooking paper and steamed for 25 minutes using a tabletop mochi making machine (model: PFC-M116; manufactured by Toshiba Corporation). The steamed dough was taken out and kneaded for 13 minutes using the table-top mochi making machine equipped with a stirring blade for mochi dough to obtain mochi doughs 1 to 25. In addition, the method of adding emulsifiers and raw materials that have the effect of accelerating hardening of mochi dough to mochi dough is as follows: For mochi dough 2 to 6, 8 to 12, and 20 to 24, ingredients other than water are well mixed in a plastic bag. used. In addition, in Mochi Dough 7, an emulsifier was added to some water and mixed at room temperature to disperse the emulsifier. In addition, for mochi doughs 1 and 14 to 17, an emulsifier was added to a portion of the water, and the mixture was heated and mixed at about 70° C. to disperse the emulsifier, which was then cooled and used. In addition, for mochi dough 18, a portion of the mochi flour was sprinkled with an emulsifier at room temperature using a mixer. In addition, for mochi doughs 13 and 19, an emulsifier heated and melted at about 70° C. was sprinkled on some of the mochi flour using a mixer.

(4) Evaluation of hardness of mochi dough after refrigeration Pour each mochi dough obtained in (3) into a plastic container measuring 21 cm long x 6 cm wide x 4.5 cm high, wrap it with food-grade cling film, An evaluation test for hardness after refrigeration was conducted using samples that had been stored in a refrigerator at ℃ for 5 days. In the test, a texture analyzer (model: TA. The maximum stress (g) when the part was pierced to a depth of 5.0 mm was measured. The above test was carried out at 5 locations on each dough, the average value of the obtained measured values was calculated, and the average value of the maximum stress of mochi dough 25 was set as 100, and relative values thereto were determined for mochi doughs 1 to 24. The results are shown in Table 4.

(5) Preparation of fried mochi Mochi dough 1 to 25 refrigerated in (4) were each cut into 4 cm width pieces, and sliced into approximately 2.0 mm thickness using a slicer (product name: Mochisura; manufactured by Akebono Sangyo Co., Ltd.). After that, the edges were further cut off and molded into a square with one side of 4.0 cm. This was placed on a net and dried in a ventilation dryer at 60° C. until the moisture content of the dough became about 7.0%. The dried mochi dough was fried in rapeseed oil at about 250°C for 50 seconds on each side and cooled on a wire rack to obtain fried mochi 1 to 25.

(6) Evaluation of texture Fried rice cakes 1 to 25 were each eaten, and a sensory test was conducted on texture. In the sensory test, 10 panelists evaluated the evaluation items of "hardness" and "melt in the mouth" according to the evaluation criteria shown in Table 5, and the average score was determined and coded according to the following criteria. The results are shown in Table 6.
〔standard〕
◎: Extremely good Average value 3.5 or more ○: Good Average value 2.5 or more, less than 3.5 △: Fairly bad Average value 1.5 or more, less than 2.5 ×: Poor Average value less than 1.5

As is clear from the results in Table 6, mochi doughs 1 to 11, which are examples of the present invention, harden more quickly after being refrigerated than the control mochi dough 25. The texture was also better than that of the control fried rice cake 25. On the other hand, the hardening of the mochi dough 12 was suppressed, and the texture of the fried mochi 12 was not as good as that of the target fried mochi 25. In addition, although the texture of fried mochi 13-20 was better than the control fried mochi 25, mochi dough 13-20 suppressed hardening after refrigeration compared to the control mochi dough 25. Ta. In addition, although the mochi dough 21 to 24 had an improved effect after refrigeration compared to the target mochi dough 25, the texture of the fried mochi 21 to 24 was not good compared to the target fried mochi 25. I could not say it.

Claims (3)

A quality improver for rice crackers containing glycerin diacetyl tartaric acid fatty acid ester as an active ingredient. A rice cracker containing the quality improver for rice crackers according to claim 1. A method for producing rice crackers, including the step of refrigerating mochi dough to which glycerin diacetyl tartrate fatty acid ester is added.