JP3134230U - Packaged products for dumplings and potato preservation - Google Patents
Packaged products for dumplings and potato preservation Download PDFInfo
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Abstract
【課題】澱粉質原料と糖類を含む団子・餅類を保存液と共に包装したパッケージ製品であって、冷蔵・凍結保存可能であり、冷蔵・解凍後も長期間、製造当初の形状・風味・食感を維持可能なものを提供する。
【解決手段】団子・餅類保存用のパッケージ製品は、澱粉質原料と糖類を含む団子・餅類１を、糖類を含む保存液２に浮遊させた状態、食品包装用の容器３中に密封して成り、保存液２の糖度が団子・餅類１の糖度と実質的に同程度に調整されていることを特徴とする。
【選択図】図１[PROBLEMS] To provide a package product in which a starchy raw material and sugar-containing dumplings and potatoes are packaged together with a preservative solution, and can be refrigerated / freeze-stored. Provide something that can maintain the feeling.
A package product for preserving dumplings and moss is sealed in a food packaging container 3 in a state in which dumplings and moss 1 containing starchy raw materials and saccharides are suspended in a preservation solution 2 containing saccharides. Thus, the sugar content of the preservation solution 2 is adjusted to be substantially the same as the sugar content of the dumpling / potato 1.
[Selection] Figure 1
Description
本考案は、団子・餅類を保存液と共に包装したパッケージ製品であって、冷蔵・凍結可能であり、冷蔵・解凍後長時間経過後も、保存された団子・餅類が製造当初の形状・品質を保持する団子・餅類保存用のパッケージ製品に関する。 The present invention is a packaged product in which dumplings and potatoes are packaged together with a preservative solution, and can be refrigerated and frozen. It relates to packaging products for preserving dumplings and moss that maintain quality.
加工澱粉や米粉等を水で溶いて生地を作り、これを蒸す・ゆがく等の加熱加工により作成される団子・餅類は、加熱加工後時間が経つと、澱粉の老化と共に硬くなり食感が悪化するだけでなく、固形分が表面から徐々に調味液中に溶出して、団子のテクスチャーが崩れたり団子同士がくっついたりする問題を生じ、長期間、食品として良好な状態で保存することは困難である。そこで、かかる団子・餅類を用いる商品を取り扱う業界では、販売直前に団子を原粉から製造するか、作り置きした場合にはその日の内に販売を完了できなければ残りは廃棄しなければならず、常に材料や手間の無駄、コスト上の問題を伴った。
かかる問題を解決するために、作製した団子・餅類をすぐにみつ豆やあんみつ等の調味液に入れて、これを保存する等の方法が取られている。しかし、かかる団子・餅類を、冷蔵ないし凍結保存して、必要な時に必要な分を使用できるような保存用のパッケージ製品があれば便利であり、経済的にも好都合である。
The dumplings and potatoes made by heating processed starch, rice flour, etc. with water and steaming, garnishing, etc., become harder and harder with starch aging over time. Not only worsening, but the solid content gradually elutes from the surface into the seasoning liquid, causing the problem that the dumpling texture collapses and the dumplings stick together, and storing it in a good state as a food for a long time Have difficulty. Therefore, in the industry that handles products using such dumplings and potatoes, dumplings are manufactured from raw flour just before sale, or if they are made in order, if the sale cannot be completed within the day, the rest must be discarded. It was always accompanied by waste of materials, labor and cost.
In order to solve such a problem, a method has been adopted in which the produced dumplings and moss are immediately put in a seasoning liquid such as honey bean or anmitsu and stored. However, it would be convenient and economically convenient to have a packaged product for storage such that the dumplings and potatoes could be refrigerated or frozen and used as needed.
本考案は、澱粉質原料と糖類を含む団子・餅類を保存液と共に包装したパッケージ製品であって、冷蔵・凍結保存可能であり、冷蔵・解凍後も長期間、製造当初の形状・風味・食感を維持可能なものを提供することを課題とする。 The present invention is a package product in which dumplings and potatoes containing starchy raw materials and sugars are packaged together with a preservative solution, and can be refrigerated / freeze-stored for a long time after refrigeration / thawing. It is an object to provide a product that can maintain a texture.
本考案の団子・餅類保存用パッケージ製品は、澱粉質原料と糖類を含む団子・餅類を、糖類を含む保存液に浮遊させた状態で食品包装用の容器中に密封して成り、前記保存液の糖度が前記団子・餅類の糖度と実質的に同程度に調整されていることを特徴とする。
即ち、本考案の製品は、成形された団子・餅類を、前記適宜の糖度の保存液に漬けた後、好ましくは、保存液ごと冷却することにより、ふやけや変形、団子・餅類同士のくっつき等の問題を解決して良質のまま団子・餅類を保存することを可能としたものである。また、本考案によれば、保存液の糖度・糖質・温度を調整することにより、団子・餅類の冷却・冷蔵・冷凍保存時に保存液が適度に団子・餅類に浸透して固化や膨潤が防止され、例えばぜんざいやしるこ等の調味液中で、および団子・餅類単独で、団子・餅類が良好なテクスチャーを維持できる期間が大幅に向上し、結果、ぜんざいやみたらし団子、餅菓子類を冷蔵温度で少なくとも１０日間保存することができる。
The package product for preserving dumplings and moss of the present invention is formed by sealing a starchy raw material and saccharide containing dumplings and moss in a storage solution containing saccharides in a container for food packaging, The sugar content of the preservation solution is adjusted to be substantially the same as the sugar content of the dumplings and mosses.
That is, in the product of the present invention, the molded dumplings and potatoes are soaked in the preservation solution having the appropriate sugar content, and then preferably cooled together with the preservation solution, so By solving problems such as sticking, it is possible to preserve dumplings and moss with high quality. In addition, according to the present invention, by adjusting the sugar content, sugar content, and temperature of the preservation solution, the preservation solution appropriately penetrates into the dumplings and moss and solidifies during cooling, refrigeration, and freezing preservation of the dumplings and potatoes. Swelling is prevented, for example, in the seasoning liquid such as Zenzai and Shiruko, and in the dumplings and potatoes alone, the period during which the dumplings and potatoes can maintain a good texture is greatly improved. Confectionery can be stored at refrigerated temperature for at least 10 days.
前記澱粉質原料とは、澱粉を含む原材料物質を意味し、米穀粉等の穀物を粉砕して粉末状にした穀粉のみならず、澱粉そのものも含む。本考案においては、前記澱粉質原料として米穀粉を主に使用し、これに適宜、澱粉を追加使用することが好ましい。米穀粉は、例えば、上新粉等の米粉、餅粉、白玉粉、上用粉、水挽き米粉、水挽き餅粉等の他、寒梅粉、上南粉、みじん粉、早並粉、道明寺粉等のα澱粉を含むものも使用でき、これらを単一種で使用してもよいし、所望される団子・餅類のテクスチャーにより適宜の割合で複数種を配合して使用してもよい。前記澱粉としては、例えば小麦粉、浮き粉、葛粉、馬鈴薯澱粉、甘藷澱粉、コーンスターチ、ワキシコーンスターチ、ライススターチ、タピオカ澱粉やこれらの加工澱粉等の澱粉を使用でき、特に、冷蔵・冷凍耐性が高められた加工澱粉を好適に使用できる。例えば、前記米穀粉と澱粉を、米穀粉１に対して澱粉を０〜１．０の重量比率で配合することにより、前記保存液中で保存性が効果的に高められる良質の団子・餅類を作製でき、特に穀粉１に対して澱粉を０．３〜０．８の重量比率で配合することにより、いっそう良質の団子・餅類を作製できる。なお、本明細書中、米穀粉１に対して澱粉を０の重量比率で配合する場合は、澱粉を実質的に含まない場合に相当する。 The said starchy raw material means the raw material substance containing starch, and includes not only the flour which grind | pulverized grains, such as rice flour, but the starch itself. In the present invention, it is preferable to mainly use rice flour as the starchy raw material, and additionally use starch as appropriate. Rice flour includes, for example, rice flour such as Kaminaku flour, rice bran flour, white ball flour, top flour, water ground rice flour, water ground flour, etc., ume flour, Kaminan flour, fine powder, Hayami flour, Domyoji flour The thing containing alpha starch, such as these, can also be used, These may be used by a single kind, and may mix | blend and use multiple types in a suitable ratio by the texture of desired dumpling and potato. As the starch, for example, starch such as wheat flour, float powder, potato starch, potato starch, sweet potato starch, corn starch, waxy corn starch, rice starch, tapioca starch, and modified starches thereof can be used. The processed starch thus obtained can be suitably used. For example, high-quality dumplings and potatoes whose shelf life is effectively enhanced in the preservation solution by blending the rice flour and starch in a weight ratio of 0 to 1.0 with respect to the rice flour 1 In particular, by blending starch with a weight ratio of 0.3 to 0.8 with respect to the flour 1, a better quality dumpling / boiled rice can be produced. In addition, in this specification, when mix | blending starch with the weight ratio of 0 with respect to the rice flour 1, it is equivalent to the case where starch is not included substantially.
前記団子・餅類に含まれる糖類は、食用のあらゆる糖類を使用できるが、例えば、砂糖、乳糖、ぶどう糖、異性化糖、マルトース、トレハロース、水飴、マルトシルトトレハロース、マルトデキストリン、エリスリトール、キシリトール、ソルビトール、還元麦芽飴、還元乳糖および還元水飴から成る群から選択される少なくとも１種の糖類を使用でき、特に、砂糖、水飴、マルトシルトレハロース、マルトデキストリン、ソルビトール、還元麦芽飴から成る群から選択される少なくとも１種の糖類とトレハロースの混合物を好適に使用でき、前記団子・餅類に含まれる糖類の全量に対してトレハロースが１０〜４０重量％の割合で含まれることが特に好ましい。前記糖類を、例えば、澱粉質原料１に対して、０．２〜２の重量比率で配合することにより前記保存液中で保存性が効果的に高められる良質の団子・餅類を作製でき、特に、かかる糖類を澱粉質原料１に対して０．３〜０．８の重量比率で配合することにより、いっそう良質の団子・餅類を作製できる。
この他、前記団子・餅類には、例えば酵素、塩、固化防止剤、乳化剤、増粘多糖類、着色料、Ｌ−グルタミン酸ナトリウム等の添加物を添加してもよく、特にβアミラーゼを添加した場合には、団子・餅類の保存性をより高めることができ、かかるβアミラーゼを前記澱粉質原料１に対して４．０×１０−５〜２．５×１０−４の重量比率で用いて、本考案により保存性が高められる良質の団子・餅類を作成できる。
Any edible saccharide can be used as the saccharide contained in the dumplings and moss. For example, sugar, lactose, glucose, isomerized sugar, maltose, trehalose, starch syrup, maltosyltotrehalose, maltodextrin, erythritol, xylitol, sorbitol , At least one saccharide selected from the group consisting of reduced malt cake, reduced lactose and reduced starch syrup can be used, particularly selected from the group consisting of sugar, starch syrup, maltosyl trehalose, maltodextrin, sorbitol, reduced malt cake. A mixture of at least one kind of saccharide and trehalose can be suitably used, and trehalose is particularly preferably contained in a proportion of 10 to 40% by weight based on the total amount of saccharide contained in the dumplings and moss. For example, by blending the saccharide with a weight ratio of 0.2 to 2 with respect to the starch raw material 1, it is possible to produce good quality dumplings and moss that can effectively improve the storage stability in the storage solution, In particular, by blending such saccharides in a weight ratio of 0.3 to 0.8 with respect to the starchy raw material 1, it is possible to produce dumplings and potatoes of higher quality.
In addition, additives such as enzymes, salts, anti-caking agents, emulsifiers, thickening polysaccharides, coloring agents, sodium L-glutamate, and the like may be added to the dumplings and rice cakes, particularly β-amylase is added. In this case, the preservability of dumplings and moss can be further increased, and such β-amylase is added at a weight ratio of 4.0 × 10 −5 to 2.5 × 10 −4 with respect to the starchy raw material 1. By using the present invention, it is possible to create high quality dumplings and potatoes that can be preserved better.
前記保存液は、前記団子・餅類を浮遊せしめ得る低粘度の液体である。即ち、かかる保存液としては、粘度が低い程、団子・餅類の表面における保存液の付着が抑えられ、団子・餅類の取出し時の液切れがよく好ましく、例えば、１０℃の温度で５０ｃＰ以下の粘度の、特に１〜５０ｃＰの粘度の保存液を本考案において好適に使用できる。また、本明細書中、「保存液の糖度が団子・餅類の糖度と実質的に同程度」とは、糖度測定手段、例えば、屈折計等で測定して、０〜１０％のＢｒｉｘ濃度差があることを意味し、かかる糖度差は小さい方が好ましく、特に０〜４％のＢｒｉｘ濃度差であることが好ましい。例えば、前記団子・餅類が、屈折計で測定してＢｒｉｘ濃度で４０〜６０％の糖度を有し、前記保存液がＢｒｉｘ濃度で４２〜５８％の糖度を有する場合に、当該団子・餅類が非常に優れた状態で長期間保存されることが考案者等により確認されている。かかる保存液は、例えば水に、例えば、砂糖、乳糖、ぶどう糖、異性化糖、マルトース、トレハロース、水飴、マルトシルトトレハロース、マルトデキストリン、エリスリトール、キシリトール、ソルビトール、還元麦芽飴、還元乳糖および還元水飴から成る群から選択される少なくとも１種の糖類を、加熱ないし非加熱下に溶解することにより作製でき、特に水飴、還元水飴、マルトシルトレハロースから成る群から選択される少なくとも１種を使用することが好ましく、かかる糖類の中でも固形分７０％以上で低粘度のものを使用した場合に、保存される団子・餅類のぬめりやふやけを防止でき、液切れも良く、好都合である。なお、かかる保存液には、例えば、Ｌ−グルタミン酸ナトリウム、着色料等の添加物を添加してもよい。 The preservation solution is a low-viscosity liquid that can float the dumplings and moss. That is, as such a preservative solution, the lower the viscosity, the less the preservative solution adheres to the surface of the dumplings and moss, and the more preferable the solution is drained when taking out the dumplings and moss. Preservatives having the following viscosities, particularly those having a viscosity of 1 to 50 cP, can be preferably used in the present invention. In the present specification, “the sugar content of the preservation solution is substantially the same as the sugar content of dumplings and mosses” means that the Brix concentration is 0 to 10% as measured by a sugar content measuring means such as a refractometer. It means that there is a difference, and it is preferable that the difference in sugar content is small, and it is particularly preferable that the Brix concentration difference is 0 to 4%. For example, when the dumplings / potatoes have a sugar content of 40-60% in Brix concentration as measured by a refractometer, and the storage solution has a sugar content of 42-58% in Brix concentration, It has been confirmed by the inventors that the product is stored in a very excellent state for a long time. Such preservation solutions are for example from water, for example from sugar, lactose, glucose, isomerized sugar, maltose, trehalose, starch syrup, maltosyltotrehalose, maltodextrin, erythritol, xylitol, sorbitol, reduced maltose, reduced lactose and reduced starch syrup. It is possible to prepare at least one saccharide selected from the group consisting of dissolution under heating or non-heating, and particularly to use at least one selected from the group consisting of chickenpox, reduced starch syrup, and maltosyl trehalose. Preferably, among these saccharides, when a low-viscosity solid having a solid content of 70% or more is used, the stored dumplings and moss can be prevented from being slimmed and dull, and the liquid is easily cut off. In addition, you may add additives, such as a sodium L-glutamate and a coloring agent, to this preservation | save liquid.
前記団子・餅類は、例えば、穀粉、糖類、水等の材料を混ぜ合わせ、加熱することにより出来た生地に、場合により固化防止剤を練り込んだ後、成形することにより作製され、成形後、例えば、予め調製された前記保存液に浸した状態で、合成樹脂製の袋等の食品包装用の容器に密封された後、好ましくは、急速に、例えば−４０〜−２５℃の温度で冷却される。成形後の前記団子・餅類の形状は、丸形、四角形等いかなる形状であってもよいが、直径が１〜３ｃｍの程度のサイズを有することが好ましい。
前記団子・餅類は、前記保存液に対して、個々の前記団子・餅類が浮遊できる程度の割合で食品保存用の容器に詰められ、かかる容器中の前記団子・餅類の前記保存液に対する重量比率は、例えば、４：１〜１：１である。
The dumplings and rice cakes are produced by, for example, mixing a material such as flour, saccharides, water, etc., and kneading an anti-caking agent in some cases, and then molding the dough. For example, after being sealed in a food packaging container such as a synthetic resin bag in a state of being immersed in the preserved liquid prepared in advance, it is preferably rapidly, for example, at a temperature of −40 to −25 ° C. To be cooled. The shape of the dumplings and bowls after molding may be any shape such as a round shape or a square shape, but preferably has a diameter of about 1 to 3 cm.
The dumplings and potatoes are packed in a food storage container in such a ratio that the individual dumplings and moss can float with respect to the preservation solution, and the preservation solution of the dumplings and moss in the container The weight ratio to is, for example, 4: 1 to 1: 1.
本考案の団子・餅類保存用パッケージ製品は、冷蔵保管して、団子・餅類を必要時に必要なだけ取り出して、また、凍結保管して、必要時に必要量を解凍して使用可能であり、単に冷蔵保存された団子・餅類は少なくとも１０日間製造当初の団子・餅類の形状・品質を保持し、また、凍結保存した場合でも、凍結により団子・餅類が被るダメージが少なく、解凍後少なくとも７日間、団子・餅類の風味が損なわれず、形状と適度な弾力性および柔らかさが維持される、産業上非常に好都合な団子・餅類保存手段である。即ち、本考案のパッケージ製品は、例えば冷蔵ないし解凍後、一部の団子・餅類を取り出して、別途作成したみつ豆、ぜんざい等に加えて使用でき、また、一部を保存液と共に取り出し、保存液を煮詰めてデザートにすることもできるし、冷蔵ないし解凍後、みつ豆、ぜんざい等の調味液に浸した状態で、商品ごと再度凍結保存することもできる。また、冷蔵ないし解凍後、みつ豆等の調味液に浸した状態で凍結保存した場合でも、商品の解凍後少なくとも３日間、作製当初の形状および品質が保持される。本考案の団子・餅類保存用パッケージは、保存された団子・餅類に粘りが生じることがなく、液切れがよく、取扱い上も好都合な製品である。 The packaged product for dumplings and moss preservation of the present invention can be stored refrigerated, and the dumplings and moss can be taken out as necessary when needed, and frozen and stored in a thawed amount when necessary. , Refrigerated dumplings and potatoes retain the shape and quality of the dumplings and potatoes at the beginning of production for at least 10 days. Even when frozen, the dumplings and moss are less damaged by freezing and thawed It is a dumpling / moss preservation means that is very convenient in the industry and maintains the shape, moderate elasticity and softness for at least 7 days after that. That is, the package product of the present invention can be used in addition to separately prepared bean, zenzai, etc. after taking out some dumplings and moss after refrigeration or thawing, and taking out and storing part of it with a storage solution. The liquid can be boiled to make a dessert, and after refrigeration or thawing, the product can be frozen and stored again in a state of being immersed in a seasoning liquid such as honey bean or zenzai. In addition, even after refrigerated or thawed and frozen and stored in a seasoning solution such as honey bean, the original shape and quality are maintained for at least 3 days after the product is thawed. The dumpling / moss preservation package of the present invention is a product that does not cause stickiness in the preserved dumplings / moss, has good liquid drainage, and is convenient for handling.
図１に、本考案のパッケージ製品の一具体例を示す。即ち、図１に示すパッケージ製品は、実施例１の団子１を、実施例２で作製される保存液２に浮遊させた状態で食品包装用の容器３中に密封して成る。
[実施例１]
米穀粉、澱粉（タピオカ澱粉）、糖類（グラニュー糖、トレハロース、および水飴）および水を、米穀粉１に対して澱粉を０．３２、糖類を０．７４、水を１．７１の重量比率で配合したものをミキサーで混合した後枠に流し込み、飽和水蒸気で４０分間蒸した生地に、酵素（βアミラーゼ製剤：株式会社タイショーテクノス製、ソフターゲン・１０；βアミラーゼの組成が２．１％のもの）を米穀粉１に対して０．００５の重量比率で搗き込んで約１０ｇに分割し、丸形に成形して団子（直径約２ｃｍ）を得た。得られた団子の内、糖度計（株式会社アタゴ製、手持屈折計N-2E）で測定して糖度がＢｒｉｘ濃度で約５０％であることを確認し、実施例１の団子１とし、冷蔵庫（約７℃）で保存した。
FIG. 1 shows a specific example of the package product of the present invention. That is, the package product shown in FIG. 1 is formed by sealing the dumpling 1 of Example 1 in a
[Example 1]
Rice flour, starch (tapioca starch), saccharides (granulated sugar, trehalose, and syrup) and water with a weight ratio of 0.32 starch, 0.74 saccharide and 1.71 water for rice flour 1 The blended material is mixed with a mixer, poured into a frame, and steamed with saturated steam for 40 minutes. The enzyme (β-amylase preparation: Taisho Technos, Softagen 10; β-amylase composition is 2.1% ) Was milled at a weight ratio of 0.005 to rice flour 1 and divided into about 10 g, and formed into a round shape to obtain dumplings (diameter: about 2 cm). Among the obtained dumplings, the sugar content was measured with a sugar meter (manufactured by Atago Co., Ltd., handheld refractometer N-2E) to confirm that the sugar content was about 50% in Brix concentration. (About 7 ° C).
[実施例２]
沸騰した水に還元水飴を溶かし、実施例１で用いたものと同じ屈折計N-2Eで測定して糖度が４８％のＢｒｉｘ濃度の保存液２を作製した。この保存液２に、実施例１の団子１を漬け、ナイロン／ポリエチレンラミネート製の袋３に詰めて密封し、冷蔵庫（約７℃）で保存した。
[Example 2]
Reduced starch syrup was dissolved in boiling water and measured with the same refractometer N-2E used in Example 1 to prepare a
[実施例３]
実施例１の団子１を実施例２で調製した保存液２に漬け、ナイロン／ポリエチレンラミネート製の袋３に詰めて密封し、３日間−２５℃で凍結保存した。
[Example 3]
The dumpling 1 of Example 1 was dipped in the
[実施例４]
実施例１の団子１を実施例２で調製した保存液２に漬け、ナイロン／ポリエチレンラミネート製の袋３に詰めて密封し、３日間−２５℃で凍結保存した。解凍後、プラスチック製の容器に入れたぜんざいの調味液（糖度がＢｒｉｘ濃度で４８％のもの)に加え、容器を密封し、容器ごと再び−２５℃で３日間凍結保存した。
[Example 4]
The dumpling 1 of Example 1 was dipped in the
１）食感試験１
米穀粉、糖類（グラニュー糖）および水を、米穀粉１に対して糖類を０．３８の重量比率で、水を１．０８の重量比率で配合し、実施例１で使用したものと同じβアミラーゼ製剤を米穀粉１に対して０．００５の重量比率で用いて、実施例１と同様の方法で丸形の団子（直径約２ｃｍ）を作製し、屈折計N-2Eで測定して糖度がＢｒｉｘ濃度で５０％であることを確認して、比較例１とした。また、βアミラーゼを用いないこと以外は比較例１と同じ方法で丸形の団子（直径約２ｃｍ）を作製し、屈折計N-2Eで測定して糖度がＢｒｉｘ濃度で５０％であることを確認して比較例２とした。
1) Texture test 1
Rice flour, sugar (granulated sugar) and water are blended with rice flour 1 at a weight ratio of 0.38 sugar and water at a weight ratio of 1.08, and the same β used in Example 1 A round dumpling (diameter of about 2 cm) was prepared in the same manner as in Example 1 using the amylase preparation at a weight ratio of 0.005 to rice flour 1, and the sugar content was measured with a refractometer N-2E. Was confirmed to be 50% in terms of Brix concentration, and Comparative Example 1 was obtained. A round dumpling (diameter of about 2 cm) was prepared in the same manner as in Comparative Example 1 except that β-amylase was not used, and the sugar content was measured to be 50% in terms of Brix concentration as measured with a refractometer N-2E. It confirmed and it was set as the comparative example 2.
各比較例の団子を２群に分け、そのうちの１群を実施例１と同様に保存液に漬けずに冷蔵庫（約７℃）に保存して比較例１−１および比較例２−１とし、他の１群を実施例２と同様に保存液に漬けた状態で同じ冷蔵庫（約７℃）に保存して比較例１−２および比較例２−２とした。実施例１、実施例２、比較例１−１、比較例１−２、比較例２−１および比較例２−２の団子の食感を５人のパネラーの各人に評価してもらった。結果を表１と表２に示す。なお、食感の評価は、製造直後の団子の生地を基準として、団子のこしや粘りなどを目安に下記の１〜５の５段階でなされた。 The dumplings of each comparative example were divided into two groups, one of which was stored in a refrigerator (approximately 7 ° C.) without being immersed in a storage solution as in Example 1 to give Comparative Examples 1-1 and Comparative Example 2-1. The other group was stored in the same refrigerator (about 7 ° C.) in the state of being immersed in a storage solution in the same manner as in Example 2 to obtain Comparative Example 1-2 and Comparative Example 2-2. Each of the five panelists evaluated the texture of the dumplings of Example 1, Example 2, Comparative Example 1-1, Comparative Example 1-2, Comparative Example 2-1 and Comparative Example 2-2. . The results are shown in Tables 1 and 2. In addition, evaluation of food texture was made in five steps of the following 1-5 based on the dough of the dumpling immediately after manufacture as a standard, the strain of a dumpling, stickiness, etc.
１：とても悪い
２：悪い
３：少し悪い
４：良い
５：とても良い
1: Very bad 2: Bad 3: A little bad 4: Good 5: Very good
比較例２−１の団子は生地の固化が最も早く始まり、比較例１−１の団子も冷蔵温度にまで冷却されたことにより生地が縮まり、時間が経つにつれ次第に硬くなっていった。しかし、実施例１の団子は冷蔵温度にまで冷えることによる生地の固化も殆ど無く、４８時間以上も良好な状態を保った。 The dumpling of Comparative Example 2-1 started the solidification of the dough most quickly, and the dumpling of Comparative Example 1-1 was also cooled to the refrigeration temperature, so that the dough contracted and gradually became harder as time passed. However, the dumpling of Example 1 was hardly solidified by being cooled to the refrigeration temperature, and kept in good condition for 48 hours or more.
団子を単独で冷蔵保存したよりも食感の変化や穏やかではあるが、比較例１−２と比較例２−２の団子は時間が経つにつれ食感が次第に損なわれていった。 Although the texture of the dumpling was changed and milder than when the dumpling was refrigerated alone, the texture of the dumplings of Comparative Example 1-2 and Comparative Example 2-2 gradually deteriorated over time.
２）食感試験２
実施例３のパッケージ製品を解凍し、７日間冷蔵保存後、製品中の団子の形状と状態を視覚評価した。また、食感試験１と同じ５人のパネラーの各人に食感を評価してもらった。
結果、団子はいずれも製造当初の形状を保持していた。また、全パネラーから、団子同士のくっつきもなく、食感およびテクスチャーとも製造当初と実質的に変化なしとの回答を得た。
2)
The packaged product of Example 3 was thawed, and after refrigerated storage for 7 days, the shape and state of dumplings in the product were visually evaluated. In addition, each of the five panelists as in the texture test 1 evaluated the texture.
As a result, the dumplings all retained their original shape. All panelists responded that there was no sticking between the dumplings and that the texture and texture were virtually unchanged from the beginning of production.
３）食感試験３
実施例４のぜんざいを解凍後７２時間冷蔵保存し、解凍後の団子の状態を視覚評価した。また、ぜんざい解凍後７２時間後の団子の食感を比較試験と同じ５人のパネラーの各人に評価してもらった。
解凍直後と７２時間経過後において、団子の形状に製造当初から実質的に変化はなかった。また、全パネラーから、食感が製造当初と実質的に同じとの回答を得た。
3)
The zenzai of Example 4 was refrigerated for 72 hours after thawing, and the state of the dumpling after thawing was visually evaluated. Also, the texture of the dumpling 72 hours after thawing was evaluated by each of the same five panelists as in the comparative test.
Immediately after thawing and after 72 hours, the shape of the dumpling was substantially unchanged from the beginning of production. All panelists responded that the texture was substantially the same as at the beginning of production.
４）保存液の評価試験１
実施例２と同様の方法で、糖度がＢｒｉｘ濃度で４０％のものと６０％のものの２種類の保存液を作製し、各溶液に実施例１の団子と、比較例１および比較例２の団子を実施例２と同様の条件で保存した。
これらの団子の状態を、団子を保存液に漬けてから４８時間の間、視覚評価したところ、Ｂｒｉｘ濃度が４０％の保存液に保存した団子はいずれも、保存液に漬けた後、次第にふやけていき、表面にぬめりを生じた。また、Ｂｒｉｘ濃度が６０％の保存液に保存した団子はいずれも、保存液に漬けた後、生地が次第に固化して、生地表面に水分移行によるぬめりが生じた。
また、団子を保存液に浸けてから４８時間後、各団子を５人のパネラーに食感を問うたところ、Ｂｒｉｘ濃度が４０％の保存液に保存した団子については、全パネラーから、団子はいずれもコシが抜けて柔らかく、食感が劣るとの回答を得た。また、Ｂｒｉｘ濃度が６０％の保存液に保存した団子については、全パネラーから、団子はいずれも非常に固く食感が劣るとの回答を得た。
4) Preservation solution evaluation test 1
In the same manner as in Example 2, two types of storage solutions having a sugar content of 40% and 60% in Brix concentration were prepared. In each solution, the dumpling of Example 1 and Comparative Examples 1 and 2 were used. The dumplings were stored under the same conditions as in Example 2.
The state of these dumplings was visually evaluated for 48 hours after the dumplings were soaked in the preservation solution, and all of the dumplings preserved in the preservation solution having a Brix concentration of 40% were gradually swollen after being soaked in the preservation solution. And the surface became slimy. In addition, all the dumplings stored in the storage solution having a Brix concentration of 60% were gradually solidified after being immersed in the storage solution, and slimming due to moisture transfer occurred on the surface of the fabric.
In addition, 48 hours after dipping the dumplings in the preservation solution, each dumpling was asked about the texture of five panelists. As for the dumplings stored in the preservation solution having a Brix concentration of 40%, all the panelists Both responded that the texture was soft and soft, and the texture was inferior. Moreover, about the dumpling preserve | saved in the preservation | save liquid whose Brix density | concentration is 60%, the reply that all the dumplings were very hard and inferior in texture was obtained.
５）保存液の評価試験２
実施例２で使用したものと同じ還元水飴を用いて、実施例２と同様の方法で、手持屈折計N-2Eで測定して糖度がＢｒｉｘ濃度で各々４７、５０、５５、６０、６５％の５種類の保存液を作製し、各保存液の粘度を粘度計（山一電機株式会社VISCO MATE VM-1A-L）を用いて測定した。詳しくは、ビーカー（50ml）に、約１０℃に保持した試料（30ml）を入れ、粘度計の検出端子を試料に浸して行う測定を各試料につき５回行い、その平均値を算出した。
次いで、各保存液に実施例１の団子を漬けたものをナイロン／ポリエチレンラミネート製の袋に詰めて密封し、冷蔵庫（約７℃）で保存した。４８時間後、５人のパネラーに、団子を袋から取出す際の液切れの善し悪しと団子の食感を評価してもらった。結果を表３に示す。
なお、。
5)
Using the same reduced starch syrup as used in Example 2, the sugar content is 47, 50, 55, 60, 65% in Brix concentration as measured by a hand-held refractometer N-2E in the same manner as in Example 2. Were prepared, and the viscosities of each of the storage solutions were measured using a viscometer (Yamaichi Electric Co., Ltd. VISCO MATE VM-1A-L). Specifically, a sample (30 ml) kept at about 10 ° C. was placed in a beaker (50 ml), and the measurement was performed by immersing the detection terminal of the viscometer in the sample, and the average value was calculated.
Next, the soaked dumplings of Example 1 in each storage solution were packed in a nylon / polyethylene laminate bag, sealed, and stored in a refrigerator (about 7 ° C.). 48 hours later, five panelists evaluated the quality of the dumpling and the texture of the dumpling when the dumpling was removed from the bag. The results are shown in Table 3.
In addition ,.
なお、別途、粘度５０ｃＰの保存液に実施例１の団子を保存して、本評価試験と同様の評価を行ったが、５人のパネラーの内の４人から、袋から取出す際の液の切れがよく、食感もよいとの回答が得られた。 Separately, the dumpling of Example 1 was stored in a storage solution having a viscosity of 50 cP, and the same evaluation as in this evaluation test was performed. However, the liquid at the time of taking out the bag from four of the five panelists was reduced. The answer that it was cut well and had a good texture was obtained.
１ 団子
２ 保存液
３ 食品保存用の容器
1
Claims (6)
前記保存液が、水飴、還元水飴およびマルトシルトレハロースから成る群から選択される少なくとも１種の糖類を含み、かつ、屈折計で測定した当該保存液の糖度がＢｒｉｘ濃度で４２〜５８％であることを特徴とする請求項１〜３のいずれか１項に記載の団子・餅類保存用のパッケージ製品。 The dumplings and rice cakes contain at least one starch selected from the group consisting of rice flour, tapioca starch, processed tapioca starch, potato starch, waxy corn starch, sweet potato starch, and wheat starch as the starch raw material. Trehalose containing at least 1 to 1.0 weight ratio of starch to 1, and the sugar is selected from the group consisting of sugar, starch syrup, maltosyl trehalose, maltodextrin, sorbitol, and reduced malt cake In a weight ratio of 0.2 to 2 saccharides with respect to the starchy raw material 1,
The preservation solution contains at least one saccharide selected from the group consisting of chickenpox, reduced starch syrup, and maltosyl trehalose, and the sugar content of the preservation solution measured by a refractometer is 42 to 58% in Brix concentration. Package product for preserving dumplings and moss according to any one of claims 1 to 3.
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