JP3650202B2 - Rice cake-like food and its manufacturing method - Google Patents

Description

【００２０】
上の原料のうち先ず粉体原料を全て混合し、これに加水して混練加熱し、約３０分練り上げた。十分に練り上げた後、これを薄く拡げて冷却凝固させた。その後、餅の切断と同様に、一口大（約２cm角）にカットして、餅様食品とした。
【００２１】
得られた餅様ゲル化食品を、▲１▼レトルト殺菌前、▲２▼レトルト殺菌後１５℃まで冷却した状態、▲３▼更にこれを１００℃で加熱し７０℃まで下げた状態で、それぞれゼリー強度、型くずれの様子、食感テスト等を行った。その結果を比較例と共に下表２に示す。
なお比較例１，２はそれぞれ、特公平４−４０９７９号明細書における実施例１６（ＬＭペクチン含有）、実施例１７（アルギン酸ナトリウム含有）に相当する試作品である。食感テストは、本来の餅の食感に対するパネラーによる１０点法での採点である。
【００２２】
【表２】

【００２３】
以上の結果から、比較例１，２は共に、レトルト殺菌、更にその後の加熱によってゼリー強度が大きく低下しているのに対して、この実施例のものはゼリー強度の低下は小さく、型くずれは殆どない。
食感については、比較例１は再加熱後はダレて餅本来の食感が殆どなくなっている。比較例２は比較例１に比べるとダレが少ないが、レトルト殺菌後や再加熱後にざらついた食感となっている。この実施例のものは、初期の段階で餅粉主体の比較例１，２に比べて若干のゲル状感があるものの、レトルト殺菌後、更にその後の加熱後も大きな変化はなく、良好な食感を示す。
【００２４】
【発明の効果】
以上述べたようにこの発明によれば、化工澱粉を主剤として、可溶化されたアルギン酸をカルシウム塩と反応させて均一にゲル化させることにより、保型性に優れ、レトルト殺菌時やその後の加熱によっても型くずれが少なく、老化も少なく、餅様の柔らかさを保ってしかもベトつかない優れた食感が得られる餅様食品を得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a koji-like food useful as a retort food such as zenzai and a method for producing the same.
[0002]
[Prior art]
In recent years, retort foods with rice cakes such as zenzai, anmitsu and simmered noodles have been commercialized and marketed. It is not easy to improve the preservability of retort-containing foods with a koji and give a texture close to that of fresh koji. In particular, there are major problems such as losing mold due to heating during retort sterilization, aging of cocoons due to long-term storage, and losing mold due to heating during eating.
[0003]
As a technique for preventing the deformation of the cocoon under heating conditions during retort sterilization, the cocoon contains LM pectin and / or sodium alginate, and the external liquid that wraps the cocoon contains a calcium salt. A method for making the osmotic pressure substantially equal has been proposed (Japanese Patent Publication No. 4-40979). This method is intended to improve the shape retention of the cocoon by the reaction of LM pectin or sodium alginate contained in the cocoon and the calcium salt in the external solution.
[0004]
[Problems to be solved by the invention]
However, in the above conventional method, although the shape loss at the time of retort sterilization is improved to some extent, aging of the cocoon due to subsequent storage is unavoidable, and it is hard to eat while it is cold, and when it is heated, it loses shape (sag) Occurs, and the texture of the original candy cannot be obtained. Furthermore, there is a problem that a rough texture due to the reaction between sodium alginate and calcium salt in the outer part of the cocoon remains.
[0005]
This invention has been made in view of the above circumstances, and uses a modified starch as a main ingredient, a mold-like food with no aging, little aging, and excellent texture after storage, and a method for producing the same It is intended to provide.
[0006]
[Means for Solving the Problems]
The koji-like food according to the present invention is characterized in that it contains alginic acid insolubilized by calcium, which is uniformly dispersed, with a modified starch as a main ingredient.
The modified starch used in the present invention is obtained by modifying at least one selected from tapioca starch, potato starch, waxy corn starch, rice starch, sweet potato starch and wheat starch.
The modified starch used in the present invention is at least one selected from esterified starch, acetylated starch, and etherified starch.
[0007]
The method for producing a koji-like food according to the present invention is characterized in that a modified starch is used as a main raw material, a calcium salt is blended with alginic acid solubilized therein, and the mixture is heated and coagulated.
[0008]
The rice cake-like food according to the present invention is obtained by uniformizing gelatinized by reacting solubilized alginic acid with a calcium salt using a modified starch as a main ingredient, and initially has a gel-like feeling as compared with an actual rice cake. However, it is excellent in shape retention, has little shape loss even during retort sterilization and subsequent heating, and has an excellent texture that is not sticky while maintaining its softness. In addition, the use of modified starch reduces aging compared to koji. In this invention, in order to gel the calcium salt in a state of being uniformly dispersed throughout the food, unlike the conventional technique, the alginic acid added to the koji is reacted with the calcium salt only outside the koji, As a whole, the component ratio of the calcium salt can be reduced to obtain an excellent texture without rough feeling.
[0009]
In the present invention, the content of the modified starch as the main agent is selected in the range of 10 to 40% as an amount necessary for obtaining a gluttonous feeling. When the amount of the modified starch is out of this range, the gluttony feeling becomes hard or a paste-like feeling appears. Moreover, sugars, such as sugar, can be added with a main ingredient as needed. The content of alginic acid is used in the range of 0.01 to 2%, more preferably in the range of 0.1 to 0.4%. If the content of alginic acid is less than this range, it will sag due to retort, and if it is too much, the texture becomes too hard and deviates from the engorged texture.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Examples of the present invention will be described below.
As starch used as a raw material for the modified starch used in the present invention, tapioca starch, potato starch, waxy corn starch, rice starch, other sweet potato starch, wheat starch, sago palm starch and the like are used. These starches can produce various inorganic acids and organic acids and esters, and can be made into modified starches with properties such as aging resistance, swelling property, and coagulation property that are not found in the original starch.
Specifically, the modified starch made from these raw material starches and used in the present invention includes esterified starch, acetylated starch, etherified starch and the like.
[0011]
As the esterified starch, monoester phosphate starch using phosphate such as normal phosphate or tripolyphosphate, or diester phosphate starch using phosphoric acid such as hexametaphosphate or trimetaphosphate is used. The esterification degree of these phosphoric acid crosslinked starches is represented by a substitution degree DS (Degree of Substitution). In the present invention, DS = 0.3 or less, more preferably DS = 0.02 to 0.1. By using a thing, when it gelatinizes using alginic acid, a candy-like food texture can be obtained.
[0012]
The acetylated starch is obtained by introducing an acetyl group such as acetic anhydride or acetic acid into starch selected from the above-mentioned raw material starch.
The etherified starch is obtained by introducing a hydroxypropyl group into the starch selected from the above-mentioned raw material starch using propylene oxide.
In the case of these modified starches, DS = 0.2 or less can be gelled with alginic acid to obtain a candy-like texture.
[0013]
The koji-like food in this invention is made by mixing the above-mentioned modified starch as a main raw material with alginic acid solubilized therein and a sparingly soluble calcium salt. Specifically, for example, these raw material powders are mixed, added and kneaded and heated. In some cases, the raw material mixed with warm water can be prepared with a kneader or kneaded by mixing. However, since purified alginic acid is insoluble in water, it is solubilized in the process of heating and dissolving by using it together with an alkali salt such as sodium carbonate.
[0014]
By the kneading and heating described above, alginic acid reacts with sodium carbonate to solubilize, and eventually reacts with calcium salt to form an insoluble gel. Since the solubilization of alginic acid proceeds at the same time as the starch quality such as modified starch becomes α by hydrothermal heating, the viscosity is prevented from excessively rising, so that the workability of the kneading heating becomes high. Further, the poorly soluble calcium salt uniformly dispersed serves to prevent the alginic acid solution from reacting at once and causing non-uniform solidification, and as a result, uniform solidification can be obtained.
[0015]
As the solubilized alginic acid, a dry powder of sodium alginate previously reacted with sodium carbonate can also be used. However, if this is used, the viscosity of the kneading and heating work will be difficult since the viscosity will be higher when heated and dissolved than when alginic acid is used. However, it is possible to achieve uniform gelation by loosening the increase in viscosity by means such as adding a slightly more insoluble calcium salt.
[0016]
In addition, as the hardly soluble calcium salt, calcium citrate, calcium glycerophosphate, calcium phosphate (including ortho, meta, para), calcium carbonate and the like are used.
In addition to these poorly soluble calcium salts, soluble calcium salts can also be used. When a soluble calcium salt is used, a method of adding an aqueous solution of calcium salt after adding and kneading and heating the raw material powder excluding the calcium salt is employed. However, this method tends to cause non-uniform solidification as compared with a method in which a hardly soluble calcium salt is mixed simultaneously with other raw materials.
[0017]
In the present invention, koji powder, koji powder, koji starch, koji starch, tapioca starch, waxy corn starch, potato starch, and the like can be added as appropriate to the above-described raw materials.
[0018]
【Example】
Specifically, a candy-like food was prepared with the formulation shown in Table 1 below.
[0019]
[Table 1]

[0020]
First of all, the powder raw materials of the above raw materials were mixed, added to this, kneaded and heated, and kneaded for about 30 minutes. After fully kneaded, it was spread thinly and allowed to cool and solidify. Then, like the cutting of the koji, it was cut into bite-sized (about 2 cm square) to make a koji-like food.
[0021]
(1) Before retort sterilization, (2) In a state cooled to 15 ° C. after retort sterilization, and (3) In a state further heated at 100 ° C. and lowered to 70 ° C. Jelly strength, deformation of the mold, texture test, etc. were performed. The results are shown in Table 2 below together with comparative examples.
Comparative Examples 1 and 2 are prototypes corresponding to Example 16 (containing LM pectin) and Example 17 (containing sodium alginate) in JP-B-4-40979, respectively. The texture test is a 10-point scoring by a panelist with respect to the actual texture of the salmon.
[0022]
[Table 2]

[0023]
From the above results, in both Comparative Examples 1 and 2, the jelly strength was greatly reduced by retort sterilization and further heating, whereas in this example, the decrease in jelly strength was small, and there was almost no mold loss. Absent.
Regarding the texture, Comparative Example 1 sagged after reheating, and the original texture of the koji was almost lost. Comparative Example 2 has less sagging than Comparative Example 1, but has a rough texture after retort sterilization and after reheating. Although this example has a slight gel-like feeling in comparison with Comparative Examples 1 and 2 mainly composed of starch at the initial stage, it does not change greatly after retort sterilization and further after heating. Show a feeling.
[0024]
【The invention's effect】
As described above, according to the present invention, by using a modified starch as a main ingredient, solubilized alginic acid is reacted with a calcium salt to be uniformly gelled, thereby providing excellent shape retention and heating during retort sterilization or subsequent heating. According to the above, it is possible to obtain a candy-like food that has less mold loss, little aging, has a candy-like softness, and has an excellent texture that is not sticky.

Claims (4)

Alginate insolubilized by calcium were uniformly dispersed in the modified starch A rice cake-like food characterized by comprising by gelled Mase contains, the content of modified starch, and characterized by a 10-40%餅 like food.  2. The candy-like food according to claim 1, wherein the modified starch is obtained by modifying at least one selected from tapioca starch, potato starch, waxy corn starch, rice starch, sweet potato starch and wheat starch. .  The koji-like food according to claim 1 or 2, wherein the modified starch is at least one selected from esterified starch, acetylated starch, and etherified starch. A method for producing a koji-like food comprising blending a calcium salt with alginic acid solubilized in a modified starch, and heating and coagulating it, wherein the content of the modified starch is 10 to 40% A method for producing a candy-like food characterized by the above .