JP5746845B2 - Fertilizer block with excellent resistance to cold thawing - Google Patents

Description

  The present invention relates to a fertilizer block and a method for producing the same, and more particularly to a fertilizer block excellent in cold thawing resistance and a method for producing the same.

  Japanese confectionery, mainly made of cereals and mainly made of sugar and other sweeteners, has been eaten for the purpose of satisfying human taste, and has major characteristics in the work process such as steaming, baking, kneading, and flowing. Incorporating these work processes, it is classified into steamed confectionery, baked confectionery, kneaded confectionery, flowing confectionery, etc. (for example, “Dictionary of confectionery”, pages 196 to 197, published by Asakura Shoten Co., Ltd. (issued in 2000) )reference). Fertilizer, a kind of rice cake-like food, is classified into kneaded confectionery, and is produced by gelatinizing starchy substances such as waxy rice powder and white egg flour produced from sticky rice, and contains sugars such as sugar. It has a unique sweetness, elasticity, softness and elongation. The fertilizer is stored at room temperature compared to steamed confectionery such as dumplings using urch rice flour, bracken rice using bracken powder and rice cake using mochi rice in a short period of time. Sauces such as mushrooms and sesame seeds have been applied to the surface, and "stuffs" such as potatoes have been sealed inside and have been eaten in a room temperature environment. As food culture diversifies, in recent years, fertilizers have been eaten in the freezing / refrigerating temperature range, or stored at the normal temperature after being stored in the freezing / refrigerated temperature region. The form is also used in a wide variety of ways, such as thinly spreading and sandwiching the spreader, and even if it is combined, it is not limited to moss, but it has heat-resistant shape and sweetness such as cheese and cream. There are also increasing combinations with those having a low value, and there is a great demand for fertilization as a dough for manufacturing various rice cake foods.

  However, conventional fertilizers have a low ability to retain moisture, and when left in an open system at room temperature, refrigeration or freezing temperatures, they lose moisture and harden and crack, and gelatinized starch loses its ability to spread due to aging. I will be broken. In particular, it was not possible to prevent fertilization aging during storage in a refrigerated temperature range, or in a state where the process of returning to room temperature from freezing or refrigerated temperature range was repeated. In addition, when performing combination work using ingredients and fertilizers, in order for conventional fertilizers to exhibit their inherent flexibility, plasticity, and spreadability, work in a certain high temperature range, especially in a temperature range exceeding 35 ° C. There was a need to do. However, ingredients do not always show suitable workability in the high temperature range that is the work suitability of fertilization, especially recently, various ingredients and forms according to changing tastes and market demands, The number of rice-shaped foods intended to be stored and eaten in a frozen or refrigerated state has increased, and the workability of such foods has a wide temperature range, and conventional fertilization has not been sufficient.

  Specifically, there are various kinds of ingredients (fillings) used in combination with fertilization, and among them, creams, chocolates, ice creams, etc. are examples of those that are difficult to work in high temperatures. It is done. Conventional fertilization is a temperature that can properly perform, for example, wrapping work using ingredients that do not have resistance in these high temperature ranges, for example, 30 ° C. or less, especially 15 ° C. or less, the fertilization cannot be thinly extended, Or the problem that it cannot be made uniform thickness, a tear, and a hole open arises. On the other hand, at the proper temperature for conventional fertilization work, for example, in a high temperature range exceeding 35 ° C, if a material that is not resistant to this is used for wrapping work, the body of the material will be lost and There are concerns that it will flow, spill from fertilizer application, protrude without being sufficiently encapsulated, and germs will be easy to propagate, causing sanitary problems. On the other hand, when trying to impart resistance to these ingredients at high temperatures, the original characteristics of ingredients such as melting in the mouth and flavor must be sacrificed, and only those with low commercial value can be obtained. there were.

  Furthermore, since the physical properties of fertilization varies greatly depending on the production conditions such as season and temperature, in spite of the fact that skilled experience is necessary for the production of fertilizer, in recent years, Japanese confectionery stores have passed down technology due to lack of successors. Difficult to produce stable fertilizer. On the other hand, at pastry shops, there is a tendency to incorporate Japanese ingredients. In addition, entry into the Japanese confectionery industry from other industries is progressing year by year. However, in any case, it is often difficult for new entrants to stably produce fertilizers with favorable physical properties.Furthermore, some small and medium-sized confectionery manufacturers do not even have the steamer necessary to produce fertilizers. Many.

  In order to solve this problem, block-shaped frozen fertilizers that can be thawed and used at the time of use when producing rice cake-like foods using fertilizers are commercially available. However, since the fertilized blocks that have been thawed once cannot be re-frozen and stored, there is a loss at present. In order to improve this, the fertilization and the manufacturing method which improved the cold thawing tolerance by specifying the kind and mixing | blending ratio of the saccharides mix | blended with a fertilization are proposed (for example, refer patent documents 1 thru | or 3). However, these fertilizers still have the inconvenience that when they are repeatedly frozen and thawed, the gelatinized starch is aged and hardens or becomes cloudy.

International Publication WO2005 / 09830 Pamphlet JP 2002-272382 A JP-A-8-242784

  The present invention provides a fertilizer block as a raw material dough for producing rice cake-like food, particularly a fertilizer block excellent in cold thawing resistance, and a method for producing such a fertilizer block at a desired amount and at a low cost. This is the issue.

  In order to solve the above-mentioned problems, the present inventor has conducted extensive research, and as a result, fertilizer comprising maltose and / or α-maltosyl α, α-trehalose together with gelatinized starch, sugar and α, α-trehalose. In addition, maltose contains 150 to 400 parts by mass of saccharide with respect to 100 parts by mass of starch in terms of anhydride, and 30 to 250 parts by mass of sugar as sugar and 45 to 250 parts by mass of α, α-trehalose. It has been found that the inclusion of 45 to 250 parts by mass and / or 10 to 250 parts by mass of α-maltosyl α, α-trehalose can provide a fertilization block with significantly improved cold thawing resistance.

  Furthermore, the present inventor is a fertilizer comprising maltose and / or α-maltosyl α, α-trehalose together with gelatinized starchy material, sugar and α, α-trehalose, and is starchy 100 in terms of anhydride. 150 to 400 parts by mass of saccharide with respect to parts by mass, and 30 to 250 parts by mass of sugar and 45 to 250 parts by mass of α, α-trehalose as sugars, and 45 to 250 parts by mass of maltose and / or α-maltosyl α , Α-trehalose was found to be capable of producing a desired amount and a low cost of a fertilizer block having better cold thawing resistance than a conventional fertilizer block by a production method containing 10 to 250 parts by mass.

  That is, the present invention is a fertilizer comprising maltose and / or α-maltosyl α, α-trehalose together with gelatinized starch, sugar and α, α-trehalose, and is 100 mass of starch based on anhydride. 150 to 400 parts by mass of saccharide with respect to parts, and 30 to 250 parts by mass of sugar and 45 to 250 parts by mass of α, α-trehalose as sugars, 45 to 250 parts by mass of maltose and / or α-maltosyl α, By providing a fertilizing block containing 10 to 250 parts by mass of α-trehalose, the above problem is solved.

  Furthermore, the present invention contains 150 to 400 parts by mass of saccharides with respect to 100 parts by mass of starch in terms of anhydride, and 40 to 250 parts by mass of sugar as sugars and 45 to 250 parts by mass of α, α-trehalose. The above-mentioned problems are solved by providing a method for producing a fertilizer block containing 45 to 250 parts by mass of maltose and / or 10 to 250 parts by mass of α-maltosyl α, α-trehalose.

  The fertilizing block of the present invention can be repeatedly subjected to cold thawing without losing commercial value.

  Since the fertilizing block of the present invention cuts out only the necessary amount to produce a rice cake-like food, the rest can be stored again frozen, so there is no loss. In addition, it is possible to advantageously carry out the necessary amount of cutting by providing a groove to be divided in the block.

  Since the fertilizer block of the present invention can be manufactured under a certain condition by existing manufacturing equipment, a fertilizer block having stable physical properties can be provided in a desired amount and at a low price.

  Since the fertilizing block of the present invention does not harden even at a low temperature of 5 to 10 ° C., ingredients such as creams and potatoes can be wrapped at a workable temperature.

  The fertilizing block of the present invention is excellent in shape retention despite being softer than conventional fertilizing.

  Since the fertilizing block of the present invention can be heated by a confectionery baking oven or a microwave oven, it is possible to produce a bowl-shaped food without a steamer, and the work efficiency is improved.

  In the fertilizing block of the present invention, the fabric is light white with transparency, and appropriate coloring can be easily performed as necessary.

  The fertilizer block of the present invention can maintain a soft mouthfeel with less viscoelasticity and less texture even under refrigeration and freezing compared to conventional fertilizers.

  The fertilizer block according to the present invention is superior in melting and flavor to the candy-like food produced using the same, even after freeze-thawing, compared to the conventional candy-like food.

  The present invention is a fertilizer comprising maltose and / or α-maltosyl α, α-trehalose together with gelatinized starch, sugar and α, α-trehalose, and in terms of anhydride, 100 parts by mass of starch Containing 150 to 400 parts by mass of saccharide, and 30 to 250 parts by mass of sugar and 45 to 250 parts by mass of α, α-trehalose as a saccharide, and 45 to 250 parts by mass of maltose and / or α-maltosyl α, α -It relates to a fertilizing block containing 10 to 250 parts by mass of trehalose.

  In the following, the embodiment of the present invention will be described in detail. The fertilizer block of the present invention is free from hardening and deterioration of texture due to aging of gelatinized starch, even if it is repeatedly frozen and thawed. The cocoon-like food produced using this product has a good flavor and texture, and is excellent in cold thawing resistance, and remains soft without being cured even at a low temperature (about −20 ° C.) during refrigeration or frozen storage. Difficult to change even if frozen for a long time.

  The fertilizing block of the present invention having such properties is obtained by adding starch and water to starch and heating and kneading to gelatinize the starch. In terms of anhydride, 150 to It has a blend composition of 400 parts by weight, more preferably 150 to 260 parts by weight. If the blending ratio of saccharides to starch is too low, the cold thawing resistance of the fertilized block will decrease, and conversely if too high, the shape retention will be reduced. On the other hand, if the blending ratio of water with respect to starch is too low, the elasticity of fertilization decreases, and conversely if too high, the shape retention property decreases.

  The starchy substance referred to in the present invention is a high starch content prepared from starch-containing plant tissues such as cereals and potatoes by a conventional method, and is about 88% by mass (hereinafter referred to as the present specification) of starch in terms of anhydride. In this case, unless otherwise specified, the mass% includes “%” or more. The amount of starch contained in the fertilizer can be determined by measuring the amount of starch contained in the fertilizer, dividing by the starch content (%) contained in the starch, and multiplying it by 100 by a conventional method. By the way, the content of starch contained in starch is usually around 90% of the mass of starch in the case of cereal powdered cereals in terms of anhydride, and the starch produced from cereals and potatoes In some cases, it is usually around 98% of the mass (see, for example, “Fiveth Food Ingredients Table”, pages 28 to 47, published by Women's Nutrition University Press (2001)). When quantifying the starch contained in the fertilization block of the present invention or the starch used as its raw material, for example, from the fertilizer corresponding to 2.5 to 3.0 g in terms of anhydride, the oligosaccharide is completely removed with 80% by volume ethanol. The extracted residue is dispersed in 200 ml of water to a hydrochloric acid concentration of 2.5% and heated in boiling water for 2.5 hours. After cooling, the filtrate is filtered to 250 ml, and if necessary, the amount of glucose in an aqueous solution further diluted with deionized water to 50 to 150 μg / ml as glucose is quantified by the somogi method and obtained from the amount of starch obtained ( For example, “Nutrition analysis method for processed foods”, pages 102 to 104, published by the Japan Nutrition Food Association (1986)). In addition, when quantifying the amount of starch in starch containing kneading lipids and protein components and starches containing a relatively large amount of lipids and protein components, in addition to extraction of oligosaccharides, degreasing with chloroform-methanol mixture, etc. In some cases, it is necessary to carry out gradual protein using phosphotungstic acid or a Kale reagent.

  As the starchy material used in the present invention, a waxy starchy material containing a waxy starch is usually used, and it is possible to use a starchy starchy material containing a urchy starch in combination up to about 30% of the starchy mass. In general, a mixture of glutinous starch and urchy starch in a mass ratio of about 1 to 0.7: 0 to 0.3 is used, preferably about 1 to 0.9: 0 to 0.1. More preferably, it consists only of mochi starch. By the way, as shown in the experiment to be described later, physical properties such as elasticity, softness, elongation, etc. peculiar to fertilization vary significantly depending on the contents of starch amylose and amylopectin contained in the fertilization, as shown in the experiment described later. The blending amount is adjusted so that the amylopectin content in the fertilizer block is 94% or more, preferably 97% or more, more preferably 99% or more of the starch content in the fertilizer block in terms of anhydride. There is a need. If the amylopectin content in the fertilizer block is less than 94% of the starch contained in the fertilizer block in terms of anhydride, not only does it lack freezing tolerance, but it may lack softness and elongation as a fertilizer. It is not preferable. In other words, since the starch is composed of amylose and amylopectin, the amylose content in the fertilizer block is less than 6%, preferably less than 3% of the starch content contained in the fertilizer block in terms of anhydride. More desirably, if it is less than 1%, it means that a fertilization block having excellent freezing tolerance and softness / elongation as a fertilizer can be prepared.

  The waxy starch used in the present invention means a starch containing starch derived from waxy cereals consisting only of amylopectin, and starchy starch derived from waxy rice is preferred. Examples of the starchy material derived from glutinous rice include glutinous rice starch, glutinous flour, white ball flour, miso flour, and Domyoji flour. Moreover, the starchy substance derived from a waxy seed plant, for example, waxy corn, waxy wheat, waxy millet, and rice cake, can be substituted for part or all of the starchy substance derived from waxy rice.

  The urchy starch used in the present invention refers to a starchy substance derived from a urchy seed plant including a starch composed of amylose and amylopectin, and is derived from a ground tissue such as a seed of a urchy seed plant, for example, rice, corn, wheat, etc. Starch material, rhizomes such as potatoes, starches derived from underground tissues such as tuberous roots such as sweet potatoes, cassava (tapioca), kuzu, and koji may be used. Furthermore, modified starches such as acetylated phosphoric acid crosslinked starch, hydroxypropyl phosphorylated crosslinked starch, and phosphoric acid crosslinked starch can also be used. By the way, the amylopectin content of starch derived from these Uruchi species plants is usually about 75 to 85% of the starch amount in terms of anhydride.

  The amylopectin and amylose content of the starch contained in the fertilizer block produced using the starch and the starch is determined using the starch extracted from the starch and fertilizer for the determination of the starch, for example, iodine affinity measurement method or iodine color ratio. A method in which amylose is quantified by a conventional method such as a color method, and after starch is hydrolyzed to glucose by the above method, the amount of starch is obtained from the amount of glucose obtained by the somogi method, and the amount of amylose is reduced to obtain the amount of amylopectin (See, for example, “Biochemical Experimental Method 19 Starch / Related Carbohydrate Experimental Method”, pages 89 to 94, published by Academic Publishing Center (1986)). Alternatively, measurement may be performed using a commercially available analysis kit (for example, sold by Nippon Biocon Co., Ltd., trade name “Amyrose / Amylopectin Measurement Kit”), or requested by an analysis organization such as the Japan Food Analysis Center. May be.

  As sugars used in the present invention, at least maltose and / or α-maltosyl α, α-trehalose together with sugar and α, α-trehalose is an essential requirement, and saccharides are added to 100 parts by mass of starch in terms of anhydride. A total of 150 to 400 parts by mass, more preferably 150 to 260 parts by mass may be blended. When other saccharides other than these three types, preferably the four types of saccharides are further blended as necessary, the total amount of these three types, preferably the four types of saccharides, is calculated in terms of anhydride in terms of saccharides. What is necessary is just to set it as the quantity of the range which reduce | subtracted the compounding quantity of the other saccharides from the total compounding quantity. In addition, the blending amounts of these three kinds, preferably four kinds of saccharides are 15 to 250 parts by weight, preferably 45 to 200 parts by weight, and α, α- Trehalose 45 to 250 parts by weight, preferably 45 to 200 parts by weight, and maltose 20 to 250 parts by weight, preferably 45 to 200 parts by weight and / or α-maltosyl α, α-trehalose 10 to 250 parts by weight, preferably 10 What is necessary is just to mix | blend thru | or 200 mass parts. Furthermore, in order to give the fertilization block superior cold thawing resistance without losing commercial value, sugar, α, α-trehalose, maltose and α-maltosyl α, α-trehalose may be blended in the above ratio. Examples of saccharides other than these saccharides include invert sugar, starch syrup, glucose, α-maltosyl α, α-α-trehalose carbohydrate derivatives other than α-trehalose, non-reducing sugars, sorbitol, maltitol, Sugar alcohols such as xylitol can be used as appropriate. In the present invention, it is important to use sugar, α, α-trehalose, maltose and α-maltosyl α, α-trehalose in the composition described above. In addition to sugar and α, α-trehalose, maltose And / or by using α-maltosyl α, α-trehalose in this way, it is extremely excellent in cold thawing resistance, there is almost no change in physical properties even after repeated freezing and thawing, and flavor and taste without deterioration in texture. Excellent fertilizing block can be obtained.

  The water content of the fertilizer block of the present invention may be 100 to 200 parts by mass, preferably 130 to 200 parts by mass, based on 100 parts by mass of starch in terms of anhydride. With such a composition, the fertilizer block can have moderate elasticity, elongation and softness peculiar to fertilization when heat gelatinized. If the amount of water added to the starch is too small, the elasticity of fertilization decreases and the texture decreases, and conversely, if too much, the shape retainability decreases. By the way, the amount of water required to give the gelatinized starch moderate elasticity, elongation and softness depends on the ratio of amylose and amylopectin contained in the gelatinized starch. Otherwise, in the fertilization block of the present invention using starch having an amylose content of less than 6% of the starch in terms of anhydride, such a blending ratio of moisture is suitable as shown in the experiment described later. In addition, the water content as used in the field of this invention means the sum total of the water | moisture content contained in raw materials other than the water used for manufacture of a fertilizer block, and water, and compound water, such as crystal water, is included. What is necessary is just to measure the moisture content in a fertilizer block by the Karl Fischer method according to a conventional method.

  Furthermore, in this invention, an emulsifier or a thickener, or both can be mix | blended in order to prevent "sagging" of a fertilizer block and to adjust softness and elongation. The blending amount is 0.01 to 0.5 parts by weight, preferably 0.02 to 0.25 parts by weight in total of thickener and emulsifier based on 100 parts by weight of starch in terms of anhydride. That's fine. Examples of the thickener include mannan and pullulan, and mannan is desirable for ease of handling. Examples of the emulsifier include glycerin fatty acid ester, sugar ester, lecithin and the like, and glycerin fatty acid ester and sugar ester are more desirable, and glycerin fatty acid ester is particularly desirable in terms of the strength of the sagging prevention effect.

  Starch, saccharide and water are mixed so as to have the above mass ratio, or while mixing, heated and kneaded to gelatinize starch and completely dissolve saccharide, and if necessary, flavoring, coloring Addition of ingredients, etc., kneading, 100 parts by weight of starch in terms of anhydride, 150 to 400 parts by weight of sugar, preferably 150 to 260 parts by weight, and water content to 100 parts by weight of starch in terms of anhydride A fertilizer having a composition comprising 100 to 200 parts by mass, preferably 130 to 200 parts by mass is produced. In addition, in the manufacturing process of such fertilization, the addition timing of saccharides may be such that all saccharides are first mixed with starch and water and heated to gelatinize starch, or may be added separately, After adding starch to water and heating to gelatinize starch, it may be added in one to several times, and sugars other than α-maltosyl α, α-trehalose are added first, and then α-maltosyl α , Α-trehalose can be added to the dough and kneaded. When α-maltosyl α, α-trehalose is added last, there is an advantage that the softness and elongation of the fertilized block can be easily adjusted by finely adjusting the amount of addition. Furthermore, by adjusting the amount of α-maltosyl α, α-trehalose added, it is possible to reduce the viscoelasticity of the fertilizer and to prepare a fertilizer that can be molded while being extruded using an air bag. Incidentally, saccharides may be added in powder form, or may be added after dissolving in water. Further, α-maltosyl α, α-trehalose may be purified, and a commercially available syrup containing α-maltosyl α, α-trehalose (for example, a corporation) Hayashibara Shoji, trade name “Hellodex”, about 27% moisture, α-maltosyl α, α-trehalose purity about 53%) may be used.

  As a method of heating and kneading while adding or mixing saccharides and water to starch, mixing with a steamer or kneader, mixing with a vertical mixer for bread making, starch, saccharides are excellent There is no particular limitation as long as it is a method and equipment capable of mixing water, and for example, it is optional to manually mix the steps of mixing starch, sugar and water. The fertilizer produced in this way can be used in a fertilizer block molding container of an appropriate size depending on the purpose and amount of use, and can be used as it is or after cooling to room temperature to ice temperature (around 0 ° C.). After cooling, it can be wrapped and stored refrigerated until use. When storing for a long period of time, fertilizer spread in an appropriately sized container is rapidly frozen at an ambient temperature of −20 to −40 ° C. by an ordinary method, and after the freezing process is completed or completed, For example, a V-shaped to U-shaped division-scheduled groove may be provided in the block, and then the fertilized block product may be obtained by lapping to prevent drying of the fertilized block surface during storage. This fertilizing block may be stored at −20 ° C. or lower until use. In addition, in order to facilitate the cutting and dividing of the block, when providing the planned dividing groove, for example, if one fertilizer block is 2 to 20 kg, the divided mass used is 1 The grooves may be provided, for example, in the form of a single or a plurality of straight lines, or in a state where they cross each other so as to be about / 2 to 1/100. Thus, the fertilizer block provided with the division | segmentation planned groove | channel can be cut out and divided | segmented according to this groove | channel also in a frozen state or a half-thaw state.

  The fertilization block of the present invention produced by the method as described above is extremely excellent in cold thawing resistance even though it contains gelatinized starch, and there is almost no change in physical properties even after repeated freezing and thawing, due to starch aging. Since it does not cause white turbidity, it is a light white with transparency and there is no deterioration in texture. Even when freezing at ambient temperature −20 ° C. and thawing at 4 ° C. is repeated 3 to 5 times, the measuring method using a creep meter described in detail later, Since the breaking strength when the strain rate is 50% is 0.05 or more and less than 0.20 N, and particularly desirably, the breaking strength in the range of 0.09 to 0.15 N can be maintained. These combination operations can be performed in a low-temperature environment at an ambient temperature of 5 to 15 ° C., and the kneading can be easily colored or flavored by kneading a flavoring agent, a coloring agent, a seasoning or the like. For example, powdered mugwort, powdered herb, powdered yuzu, powdered pepper, powdered cinnamon / nicki, powdered milk, powdered cheese, powdered miso, brown sugar, powdered liquor, tea / tea / coffee powder and its extract powder, pickled It is also advantageous to knead fruits, vegetable chips, fruit sauces, fruit powders, vegetable powders and the like.

  The fertilizing block of the present invention includes Japanese and Western confectionery and frozen confectionery, such as Daifuku, Strawberry Daifuku, Shion Daifuku, Ganache Cream Daifuku, Custard Daifuku, Chocolat rice cake, Caramel rice cake, Warbler rice cake, Bean rice cake, Fertilizer roll, Whey rice cake, Dora During baking, in the middle, it can be used for the production of rice cake such as ice cream, lacto ice cream, sorbet, frozen dessert. Moreover, snow leveling can be facilitated by kneading meringue. Furthermore, it can be applied to swallowing meals. In addition, the fertilizer block of the present invention can be used in the form of a roll-in technique, such as roll-in fats and oils, widely spread and folded into a sweet dough like a pie, or further sandwiched between cookies. Is voluntary. In addition to this, kneading-like physical properties (bitterness) can be imparted to the bread by kneading the fertilizing block of the present invention into the bread dough, and the physical properties of the baked bread can be stabilized. In addition, since the fertilization block of the present invention can be easily adjusted to a certain firmness, by using the fertilization block of the present invention, the breadth of bread dough due to unevenness in hardness between fertilizer production lots can be easily achieved. Can be resolved. In addition, when manufacturing cheese Daifuku, cheese product packaging that enables reduction of dissolved salt by adding and mixing α, α-trehalose to raw cheese and dissolving and emulsifying this in accordance with conventional methods. Becomes easy.

Hereinafter, the present invention will be described in more detail by experiments.
In addition, the measurement of the amylopectin and amylose content contained in the starch substance in this experiment and the below-mentioned Example requested the Japan Food Research Center.

<Experiment 1>
<Effects of various sugars on cold-thawing resistance of fertilizer blocks>
A fertilizer block is prepared using starch, saccharides, and water so as to achieve the blending amounts shown in Table 1 (indicated by mass parts other than water in terms of anhydride), and affects the cold-thawing resistance of the fertilizer blocks by blending various sugars. The effect was investigated. That is, rice cake powder (sales of Ogi Flour Milling Co., Ltd., trade name “G mochi mix flour”, water content of about 13%, amylopectin containing 99% of starch content in terms of anhydride) was used as starch. Add an appropriate amount of water to this starch and put it in a steaming machine for 13 minutes to make a gelatinized dough. Then, while heating, add sugar (commercially available granulated sugar) and α, α-trehalose 2-hydrated crystal powder (Co., Ltd.) Hayashibara Shoji, trade name “Treha”) was kneaded into the dough several times. This dough was spread on a metal tray to prepare a control fertilization block (test sample 1), and further to the dough, Minamata (Hayashibara Shoji Co., Ltd., trade name “acidified syrup”), glucose 1 hydrous crystal Powder (reagent grade), maltose 1 hydrous crystal powder (prepared by Hayashibara Biochemical Laboratories, Inc., purity 98% or more), maltotetraose amorphous powder (prepared by Hayashibara Biochemical Laboratories, Inc., purity 97% or more), Sorbitol anhydrous crystal powder (reagent grade), maltitol anhydrous crystal powder (sales from Hayashibara Biochemicals Co., Ltd., reagent grade, purity 99% or more), maltotetritol amorphous powder (prepared by Hayashibara Biochemicals Laboratory Co., Ltd.) , Purity 98% or higher), α-maltosyl α, α-trehalose amorphous powder (prepared by Hayashibara Biochemical Laboratories, Inc., purity 98% or higher) Only sugars were completely dissolved, was spread on a metal tray Gyuhi block of each formulation composition (test sample 2 to 9) were prepared one with. These fertilized blocks were snap frozen at -80 ° C. and wrapped during freezing to prevent the surface from drying during storage to prepare frozen fertilized blocks. In order to examine the cold thawing resistance of these frozen fertilizer blocks, the frozen fertilizer blocks were thawed in a refrigerator at 4 ° C. Furthermore, the cycle which re-freezes the thawed fertilizer block at -20 degreeC and thaws in a 4 degreeC refrigerator was repeated 4 times. The determination of cold thawing tolerance is carried out by examining the test sample after each thawing by visual inspection and texture, and comparing it with the fertilization block of test sample 1 (hereinafter referred to as “control fertilization block”) before rapid freezing at −80 ° C. did. The judgment is that when the frozen fertilizer block is first thawed in a refrigerator at 4 ° C, the dough is not transparent (due to starch aging) and the block is hardened. In addition, when the freezing and thawing cycle is maintained until the same level of transparency and softness as the control fertilization block is maintained until one time, it has weak cold thawing resistance (△), and the cycle of freezing and thawing is twice. Until then, when the transparency and softness of the same fabric as the control fertilization block were maintained, it was cold thaw resistant (○), and even after repeating the freeze and thaw cycle 3 to 4 times, it was almost the same as the control fertilization block The case where the transparency and softness of the same fabric were maintained was evaluated in four stages, which were markedly cold-thaw resistant (◎). The results are also shown in Table 1. In addition, the compounding quantity of each component other than water used by experiment of this specification is shown by the numerical value converted into an anhydride. Moreover, the purity of each saccharide expresses the content of the sample used in the test in terms of anhydride in percentage (%).

  As is apparent from Table 1, in terms of anhydride, a fertilizer block comprising 88 parts by weight of sugar, 52 parts by weight of α, α-trehalose, 30 parts by weight of maltose and 120 parts by weight of water (test) with respect to 100 parts by weight of starch. Sample 4), and a fertilizer block containing 100 parts by mass of starch and 88 parts by mass of sugar, 52 parts by mass of α, α-trehalose, 30 parts by mass of α-maltosyl α, α-trehalose, and 120 parts by mass of water (test) Sample 9) showed excellent cold thawing resistance. In the fertilizing block in which sugars other than α-maltosyl α, α-trehalose or maltose were added in addition to 88 parts by mass of sugar and 52 parts by mass of α, α-trehalose, cold-thawing resistance was not recognized as in Test Sample 1. This result shows that the cold thawing resistance of the fertilized block can be improved by adding α-maltosyl α, α-trehalose or maltose in addition to sugar and α, α-trehalose as sugars.

<Experiment 2>
<Effect of blending amount of maltose on cold thawing resistance of fertilizer block 1>
In Experiment 1, since the improvement of cold thawing resistance was recognized by the combination of maltose, in this experiment, the range of the amount of maltose that can obtain the cold thawing resistance was examined. That is, based on the formulation shown in Table 2, one fertilizer block (test samples 10 to 18) was prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The control was the fertilization block of test sample 10 before quick freezing at −80 ° C.). The results are also shown in Table 2.

  As is clear from Table 2, in terms of anhydride, a fertilizing block containing 88 parts by weight of sugar, 52 parts by weight of α, α-trehalose, 21 parts by weight of maltose, and 120 parts by weight of water (test) with respect to 100 parts by weight of starch. In sample 12) weak cold thawing resistance was observed. Furthermore, in the fertilization block (test samples 13 to 18) having maltose of 32 parts by mass or more with the same composition as described above, excellent cold thawing resistance was recognized. This result shows that, in terms of anhydride, a fertilizer block containing 32 parts by mass or more of maltose with respect to 100 parts by mass of starch is prevented from hardening due to aging of the starch even when cold thawing is repeated twice, and a soft state is maintained and cold thawing is maintained. It shows that it is excellent in tolerance.

<Experiment 3>
<Effect 1 of α-maltosyl α, α-trehalose blending amount on cold thawing resistance of fertilized blocks>
In Experiment 1, since the improvement of cold thawing resistance was recognized by blending α-maltosyl α, α-trehalose, in this experiment, the range of blending amounts of α-maltosyl α, α-trehalose capable of obtaining cold thawing resistance I investigated. That is, based on the formulation shown in Table 3, one fertilizer block (test samples 19 to 27) was prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The fertilization block of test sample 19 before quick freezing at −80 ° C. was used as a control). The results are also shown in Table 3.

  As apparent from Table 3, in terms of anhydride, 88 parts by mass of sugar, 52 parts by mass of α, α-trehalose, 11 parts by mass of α-maltosyl α, α-trehalose, and water content of 120 parts by mass of starch. Cold-thaw resistance was recognized although it was weak in the fertilization block (test sample 20) of a mass part mixing | blending. In addition, excellent cold thawing resistance was recognized in the fertilization block (test samples 21 to 27) having 21 parts by mass or more of α-maltosyl α, α-trehalose with the same composition as described above. This result shows that, in terms of anhydride, the fertilization block containing 21 parts by mass or more of α-maltosyl α, α-trehalose with respect to 100 parts by mass of starch is prevented from hardening due to starch aging even if cold thawing is repeated twice. It shows that the soft state is maintained and the cold thawing resistance is excellent.

<Experiment 4>
<Effect 2 of maltose content on cold-thaw resistance of fertilizer blocks>
In Experiments 1 to 3, the combination of α-maltosyl α, α-trehalose or maltose was found to improve cold thawing resistance in fertilizers. In this experiment, both maltose and α-maltosyl α, α-trehalose were combined. The effect of maltose content on the cold-thawing resistance of fertilizer blocks was investigated. That is, based on the formulation shown in Table 4, five fertilizer blocks (test samples 28 to 36) were prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The control was the fertilization block of test sample 28 before quick freezing at −80 ° C.). The results are shown in Table 4. In addition, if it is determined that each fertilizer block has cold-thaw resistance, it uses one of the fertilizer blocks of the corresponding formulation, and has favorable softness and elongation as a fertilizer (O), too hard Alternatively, the evaluation was made in two stages: (x) which is too soft and has low shape retention and is not preferable for fertilization. The remaining fertilizer block was further subjected to the next cold thawing cycle. Table 4 also shows the results of determining the elongation and softness of the fertilized block after thawing just before losing the cold thawing resistance.

  As is clear from Table 4, 45 parts by weight of sugar, 45 parts by weight of α, α-trehalose, 30 parts by weight of maltose, 20 parts by weight of α-maltosyl α, α-trehalose in terms of anhydride based on 100 parts by weight of starch. Although the fertilization block (test sample 30) blended with cold-thaw resistance was recognized, it lacked the softness and elongation as a fertilizer (too hard). In addition, the fertilizer block (test sample 36) having 300 parts by mass of maltose with the same composition as described above lacked the softness and elongation as a fertilizer (too soft), although remarkable cold thawing resistance was recognized. On the other hand, in the same composition as above, the fertilization block of 45 to 250 parts by mass of maltose (test samples 31 to 35) showed remarkable cold thawing resistance, and the softness / elongation of the dough was determined to be preferable as a fertilizer. . This result indicates that the cold thawing resistance of the fertilized block can be remarkably improved by adding maltose and α-maltosyl α, α-trehalose in addition to sugar and α, α-trehalose. Moreover, it is concluded that 45 to 250 parts by mass of maltose is desirable with respect to 100 parts by mass of starch in terms of anhydride.

<Experiment 5>
<Effect 2 of α-maltosyl α, α-trehalose content on cold thawing resistance of fertilized blocks>
In Experiment 4, the combination of α-maltosyl α, α-trehalose and maltose markedly improved the cold thawing resistance of the fertilizer. Therefore, in this experiment, both α-maltosyl α, α-trehalose and maltose were added. The effect of the amount of α-maltosyl α, α-trehalose on the cold-thawing resistance of the fertilizer block was examined. That is, based on the formulation shown in Table 5, five fertilization blocks (test samples 37 to 45) were prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The fertilization block of test sample 37 before quick freezing at −80 ° C. was used as a control). The results are also shown in Table 5. In addition, when it is determined that each fertilizer block has cold thawing resistance as in Experiment 4, one of the corresponding blended fertilizer blocks is used, and has favorable softness and elongation as a fertilizer (○ ), Too hard, or too soft, and the shape retention was low, which was unfavorable for fertilization (x). The remaining fertilizer block was further subjected to the next cold thawing cycle. Table 5 also shows the determination results of the elongation and softness of the fertilized block after thawing just before losing cold thawing resistance.

  As is apparent from Table 5, 45 parts by weight of sugar, 45 parts by weight of α, α-trehalose, 45 parts by weight of maltose, 5 parts by weight of α-maltosyl α, α-trehalose in terms of anhydride in terms of 100 parts by weight of starch. In the fertilizer block containing 120 parts by mass of water (test sample 38), although excellent cold thawing resistance was observed, the softness and elongation as a fertilizer were lacking (too hard). Moreover, although the fertilization block (test sample 45) of 300 mass parts (alpha) -maltosyl (alpha) and (alpha) -trehalose by the same mixing | blending as the above showed remarkable cold thawing tolerance, it lacked the softness and elongation as a fertilizer ( Too soft). On the other hand, in the fertilization block (test sample 39) of 10 parts by mass of α-maltosyl α, α-trehalose with the same composition as described above, excellent cold thawing resistance is recognized, and the softness / elongation of the dough is also preferable as a fertilizer It was judged. Further, in the fertilization block (test samples 40 to 44) of α-maltosyl α, α-trehalose 20 to 250 parts by mass with the same composition as above, remarkable cold thawing resistance is recognized, and the softness and elongation of the dough are also preferable as a fertilizer. It was determined. This result indicates that the cold thawing resistance of the fertilized block can be remarkably improved by adding maltose and α-maltosyl α, α-trehalose in addition to sugar and α, α-trehalose. Moreover, it is concluded that the blending amount of α-maltosyl α, α-trehalose is preferably 10 to 250 parts by mass and more preferably 20 to 250 parts by mass with respect to 100 parts by mass of starch.

<Experiment 6>
<Effect of sugar content on cold-thawing resistance of fertilizer blocks>
In addition to sugar, α, α-trehalose and α-maltosyl α, α-trehalose and maltose, a remarkable improvement in the resistance to cold thawing was confirmed. The effect on cold thawing resistance was investigated. That is, based on the formulation shown in Table 6, five fertilization blocks (test samples 46 to 55) were prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The fertilization block of test sample 46 before quick freezing at −80 ° C. was used as a control). The results are also shown in Table 6. In addition, if it is determined that each fertilizer block has cold-thaw resistance, it uses one of the fertilizer blocks of the corresponding formulation, and has favorable softness and elongation as a fertilizer (O), too hard Alternatively, the evaluation was made in two stages: (x) which is too soft and has low shape retention and is not preferable for fertilization. The remaining fertilizer block was further subjected to the next cold thawing cycle. Table 6 also shows the determination results of the elongation and softness of the fertilized block after thawing just before losing the cold thawing resistance.

  As is apparent from Table 6, in terms of anhydride, 15 parts by mass of sugar, 45 parts by mass of α, α-trehalose, 45 parts by mass of maltose, 20 parts by mass of α-maltosyl α, α-trehalose with respect to 100 parts by mass of starch. The fertilization block (test sample 47) containing 120 parts by weight of water lacked the softness and elongation as a fertilizer (too hard), although cold thawing resistance was observed. Moreover, although the fertilization block (test sample 55) of sugar 300 mass parts with the same mixing | blending as the above showed remarkable cold-thawing tolerance, it lacked the softness and elongation as a fertilizer (too soft). On the other hand, the fertilization block (test sample 48) with 30 parts by mass of sugar having the same composition as above was found to have excellent cold thawing resistance, and the softness / elongation of the dough was determined to be preferable as the fertilization. Furthermore, the fertilization block (test samples 49 to 54) having 45 to 250 parts by mass of sugar with the same composition as described above was found to have remarkable cold thawing resistance, and the softness and elongation of the dough were also determined to be preferable for fertilization. From this result, it can be concluded that 30 to 250 parts by mass of sugar is desirable and more preferably 45 to 250 parts by mass with respect to 100 parts by mass of starch in terms of anhydride.

<Experiment 7>
<Effect of blending amount of α, α-trehalose on cold thawing resistance of fertilizer block>
In addition to sugar, α, α-trehalose and α-maltosyl α, α-trehalose and maltose, a remarkable improvement in the resistance to cold thawing of fertilization was observed. The effect of fertilization block on cold thawing tolerance was investigated. That is, based on the formulation shown in Table 7, 5 fertilizer blocks (test samples 56 to 64) were prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The fertilization block of test sample 56 before quick freezing at −80 ° C. was used as a control). The results are also shown in Table 7. In addition, if it is determined that each fertilizer block has cold-thaw resistance, it uses one of the fertilizer blocks of the corresponding formulation, and has favorable softness and elongation as a fertilizer (O), too hard Alternatively, the evaluation was made in two stages: (x) which is too soft and has low shape retention and is not preferable for fertilization. The remaining fertilizer block was further subjected to the next cold thawing cycle. Table 7 also shows the determination results of elongation and softness of the fertilized block after thawing just before losing cold thawing resistance.

  As is apparent from Table 7, 45 parts by weight of sugar, 30 parts by weight of α, α-trehalose, 45 parts by weight of maltose, 20 parts by weight of α-maltosyl α, α-trehalose in terms of anhydride in terms of 100 parts by weight of starch. The fertilizer block (test sample 58) containing 120 parts by mass of water lacked softness and elongation as a fertilizer (too hard), although cold thawing resistance was observed. In addition, a fertilizing block (test sample 64) of 45 parts by mass of α, α-trehalose with the same composition as above was found to have remarkable cold thawing resistance, but lacked softness and elongation as a fertilizer (too soft) . On the other hand, the fertilization block (test samples 59 to 63) of α, α-trehalose 45 to 250 parts by mass with the same composition as described above shows remarkable cold thawing resistance, and the softness / elongation of the dough is also preferable as a fertilizer. It was judged. From this result, it is concluded that the blending amount of α, α-trehalose is preferably 45 to 250 parts by mass with respect to 100 parts by mass of starch in terms of anhydride.

<Experiment 8>
<Effect of moisture content on cold thawing resistance and physical properties of fertilized blocks>
Frozen fertilization blocks require moderate softness and elongation in addition to cold thawing resistance. Therefore, in this experiment, the amount of water considered to affect such physical properties was examined. That is, based on the formulation shown in Table 8, five fertilization blocks (test samples 65 to 75) were prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The control was the fertilizing block of each test sample before quick freezing at −80 ° C.). Furthermore, test samples 67 and 73, except that tapioca starch (containing about 17% amylose and about 83% amylopectin in terms of anhydride), which is a typical uruchi starch, was used as starch. Based on the same formulation as 75, a fertilizer block was prepared in the same manner, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1 (Comparative products 1 to 3). The results are also shown in Table 8. In addition, if it is determined that each fertilizer block has cold-thaw resistance, it uses one of the fertilizer blocks of the corresponding formulation, and has favorable softness and elongation as a fertilizer (O), too hard Alternatively, the evaluation was made in two stages: (x) which is too soft and has low shape retention and is not preferable for fertilization. The remaining fertilizer block was further subjected to the next cold thawing cycle. Table 8 shows the results of determining the elongation and softness of the fertilized block after thawing just before losing cold thawing resistance.

  As is apparent from Table 8, when the starch content is 100 parts by mass in terms of anhydride, the amount of water is 50 parts by mass (test sample 65) and 250 parts by mass (test sample 75). It lacked softness and elongation. Specifically, when the starch ratio is high, the dough is too hard, and when the water ratio is high, the dough is too soft and has poor shape retention, and the evaluation of cold thawing resistance, softness / elongation itself was not possible. . On the other hand, when the starch content is 100 to 200 parts by mass with respect to 100 parts by mass in terms of anhydride (test samples 66 to 74), it has moderate softness and elongation as a fertilizer and is resistant to cold thawing. Was also found to be excellent. Although specific data is not shown, a fertilizer block (test samples 66 to 68) having a water content of 100 parts by mass with respect to 100 parts by mass in terms of anhydride and a fertilizer block (150 to 200 parts by mass) When compared with the test samples 69 to 74), the test samples 69 to 74 had more preferable softness and elongation as fertilization, and were more suitable for the wrapping operation at a low temperature (15 ° C. or less). On the other hand, when tapioca starch (Ulch starch) having an amylopectin content of about 83% of the starch amount is used as starch (comparative products 1 to 3), the starch is 100 in terms of anhydride. When the water content was 100 parts by mass to 250 parts by mass with respect to part by mass, they were all too hard, and there was no softness or elongation specific to fertilization, showing completely different physical properties from fertilization.

<Experiment 9>
<Effects of blending amount of saccharides on cold thawing resistance and physical properties of fertilizer blocks>
Frozen fertilization blocks require moderate softness and elongation in addition to cold thawing resistance. Therefore, in this experiment, the preferred range of the blending amount of the total amount of saccharide considered to affect such physical properties was examined. That is, based on the formulation shown in Table 9, 5 fertilizer blocks (test samples 76 to 86) were prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The control was the fertilizing block of each test sample before quick freezing at −80 ° C.). The results are also shown in Table 9. In addition, if it is determined that each fertilizer block has cold-thaw resistance, it uses one of the fertilizer blocks of the corresponding formulation, and has favorable softness and elongation as a fertilizer (O), too hard Alternatively, the evaluation was made in two stages: (x) which is too soft and has low shape retention and is not preferable for fertilization. The remaining fertilizer block was further subjected to the next cold thawing cycle. Table 9 also shows the determination results of the elongation and softness of the fertilized block after thawing just before losing the cold thawing resistance.

  As apparent from Table 9, when the total amount of saccharide was 120 parts by mass with respect to 100 parts by mass of starch in terms of anhydride (test sample 76), moderate softness and elongation were lacking as a fertilizer. In addition, in terms of anhydride, when the total amount of saccharides is 460 parts by mass with respect to 100 parts by mass of starch (test sample 86), cold thawing resistance was observed, but lack of softness and elongation as a fertilizer. It was. Specifically, the dough was too soft and the shape retention was poor as a fertilizer. On the other hand, in terms of anhydride, when the total amount of saccharide is from 152 to 400 parts by mass with respect to 100 parts by mass of starch (test samples 77 to 85), it has moderate softness and elongation as a fertilizer, It was found that it was excellent in cold thawing resistance. In addition, although specific data is not shown, in terms of anhydride, the total amount of saccharides is 152 to 245 parts by mass of the fertilization block (test samples 77 to 82) and 280 to 400 parts by mass of starch based on 100 parts by mass of starch. When compared with the fertilizing block (test samples 83 to 85), the test samples 77 to 85 had more preferable softness and elongation as fertilization, and were more suitable for the wrapping operation at a low temperature (15 ° C. or lower).

<Experiment 10>
<Effect of emulsifier and thickener on physical properties of fertilizer block>
If the ratio of saccharides to starch added to the fertilizer block increases, the sagging of the dough may occur or the softness and elongation may deteriorate, so in this experiment the sagging of the fertilizer block with emulsifier and thickener added The effects on softness and elongation were investigated. That is, Experiment 1 based on the composition shown in Table 10 using glycerin fatty acid ester (Kao Co., Ltd.) as an emulsifier and powdered glucomannan (Ogi Mill Co., Ltd., Konjac extract) as a thickener. One fertilization block (test samples 87 to 90) was prepared for each formulation composition by the same method as above, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1 (each before quick freezing at -80 ° C). The fertilization block of the test sample was used as a control). Furthermore, there is an improvement in the “sag” of the dough improved compared to the test sample 87 before quick-frozen at −80 ° C. for the fertilized block that was repeatedly freeze-thawed 5 times (+), when there is no difference Was determined in two stages with no change (-). Furthermore, the case where the softness and elongation were improved compared to the test sample 87 before quick freezing at −80 ° C. was evaluated in two stages: improvement (+) and no difference (−). . The results are also shown in Table 10.

  As is apparent from Table 10, in terms of anhydride, 100 parts by weight starch, 52 parts by weight sugar, 46 parts by weight α, α-trehalose, 49 parts by weight maltose, 25 parts by weight α-maltosyl α, α-trehalose, Compared with 120 parts by mass of water-containing fertilizer block (test sample 87), the fertilizer block (test sample 88) in which 0.1 part by mass of glyceric acid fatty acid ester is added to 100 parts by mass of starch in terms of anhydride. In the case of, improvement of “sag” was recognized. There were no differences from the test sample 87 in terms of softness, degree of elongation, and cold thawing resistance. In the case of a fertilizer block (test sample 89) in which 0.1 part by mass of glucomannan was added to 100 parts by mass of starch in terms of anhydride, improvements were observed in the degree of softness and elongation. Regarding “sag” and cold thawing resistance, no difference from the test sample 87 was observed. In the case of a fertilization block (test sample 90) in which 0.1 part by mass of glyceric acid fatty acid ester and 0.1 part by mass of mannan are added to 100 parts by mass of starch in terms of anhydride, “sag”, softness and elongation An improvement was observed in any of the above points. There was no difference between the test sample 88 and the cold thawing resistance. This result shows that the fertilization block comprising gelatinized starch, sugar, α-trehalose, maltose and α-maltosyl α, α-trehalose has excellent cold thawing resistance by further adding an emulsifier and a thickener. While holding, it says that it can further improve softness and elongation.

<Experiment 11>
<Effects of amylopectin content and amylose content in starch on cold-thawing resistance of fertilized blocks>
In Experiment 8, when using Ulchi starch (tapioca starch) having an amylopectin content of about 83% of the starch amount in terms of anhydride, the softness and elongation characteristic of fertilization could not be obtained. The effects of amylopectin and amylose content in starch on the physical properties and freezing tolerance of block were investigated. In other words, mochi flour (sold by Oshiro Flour Mills Co., Ltd., trade name “Kamijo flour”, water content of about 13%, amylopectin containing 100% of starch in terms of anhydride) and tapioca starch (water content of about 13%, anhydride) In terms of conversion, amylose is mixed with 17% of the starch amount and amylopectin is contained in 83% of the starch amount. Was prepared. Using this starchy material, fertilizer blocks were prepared by the same method as in Experiment 1 based on the formulation shown in Table 11, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. In addition, the fertilizer block determined to have freezing tolerance has a softness and elongation preferable as a fertilizer (○), too hard, or too soft and low in shape retention and not preferable as a fertilizer (×) Evaluation was made in two stages. The results are also shown in Table 11.

  As is apparent from Table 11, the fertilization block (test samples 98 and 99) using starch having an amylopectin content of 92 or 93% of the starch content included in the fertilization in terms of anhydride is moderately soft as a fertilization.・ It lacked growth. On the other hand, in terms of anhydride, the fertilization block (test samples 91 to 97) using starch having an amylopectin content of 94% or more of the amount of starch contained in the fertilization has moderate softness and elongation as a fertilization. It was also found to be excellent in cold thawing resistance. Further, a fertilization block (test samples 91 to 94) using starch having an amylopectin content of 97% or more of the starch content included in the fertilization in terms of anhydride, and a starch in which the amylopectin content is included in the fertilization in terms of anhydride Compared with the fertilization block (test samples 95 to 97) using 94 to 96% of the starchy substance, the test samples 91 to 94 have more preferable softness and elongation as fertilization, and in particular, the test sample. 91 and 92 were excellent. From this result, it is concluded that as a frozen fertilization block, the amylopectin content is preferably 94% or more of the starch amount in terms of anhydride, more preferably 97% or more, and particularly preferably 99% or more. The

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to them.

  Starch (Sold by Oshiro Flour Mills Co., Ltd., trade name “G Mochi Mix Flour”, 95% koji powder, 5% sweet potato starch, about 13% water content, containing 99% amylopectin in terms of anhydride) 3.3kg , 7 g of glycerin fatty acid ester (sold by Kao Corporation), 7 g of powdered glucomannan (sold by Kojo Flour Milling Co., Ltd., trade name “P Mannan”, konjac koji extract) in 350 g of water, 3 kg of water are mixed, After steaming for 13 minutes in a steaming machine, 1.7 kg of sugar (commercially available granulated sugar), α, α-trehalose (trade name “Trehha”, trade name “Trehha”) 1.7 kg, maltose while steaming 1 Water-containing crystal powder (Hayashibara Shoji Co., Ltd., trade name “Sanmalto-S”) 1.7 kg was added in several portions and kneaded, and then α-maltosyl α, α-trehalose-containing syrup (stock) 1.5kg (trade name “Hellodex”, solid content approx. 73%, α-maltosyl α, α-trehalose purity approx. 53%), kneaded until the saccharide is completely dissolved, metal tray It was spread and cooled to produce a fertilizing block. A frozen fertilized block was produced by rapidly freezing the fertilized block and wrapping it during freezing.

  When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). In addition, when the “sag”, softness and elongation improvement of this product were evaluated according to the same criteria as in Experiment 10, this product has the same formulation as this product except that it does not contain glucomannan and glycerin fatty acid ester. Compared with the fertilized block before quick freezing at 80 ° C., the fabric had less “sagging”, had more favorable softness and elongation, and was more suitable for wrapping work at low temperature (15 ° C. or less). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. In addition, since the remaining fertilized blocks can be frozen again, no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration preservation.

  A fertilizer block was manufactured by adding 0.4 parts by mass of α-maltosyl α, α-trehalose-containing syrup to 1 part by mass of the fertilizer block manufactured in Example 1, kneading, and spreading on a metal tray. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping during freezing. When the cold thawing resistance of this frozen fertilization block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (as a control, the fertilization block before rapid freezing of this product at -80 ° C). . This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. In addition, since the remaining fertilized blocks can be frozen again, no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration preservation. Moreover, since this product has excellent cold thawing resistance and excellent fluidity despite its high fluidity, it can be molded while being extruded using a squeeze bag even after repeated freezing and thawing.

  3kg of starch (sold by Kojo Flour Milling Co., Ltd., trade name “Kamijo flour”, water content of about 13%, amylopectin containing 100% of starch content in terms of anhydride) and 2.7kg of water are mixed in a steamer. After steaming for 13 minutes, with steam, 1.6 kg of sugar, α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”) 1.6 kg, Maltose 1 hydrous crystal powder (Hayashibara Shoji Sales) , Trade name “Sanmalto-S”) 1.6 kg was added in several portions and kneaded, then α-maltosyl α, α-trehalose-containing syrup (trade name “Hellodex”, solid content) About 73%, purity about 53%) 1.3 kg) was added, kneaded until the saccharide was completely dissolved, spread on a metal tray and cooled to produce a fertilized block. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping during freezing.

  When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. In addition, since the remaining fertilized blocks can be frozen again, no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration storage.

  Starch (Sold by Kojo Flour Milling Co., Ltd., trade name “Kamijo Flour”, moisture content of about 13%, amylopectin containing 100% of starch in terms of anhydride), 3 kg, glycerin fatty acid ester (sold by Kao Corporation), 2 g, powder A solution prepared by dissolving 6 g of glucomannan (sold by Kojo Flour Milling Co., Ltd., trade name “P Mannan”, konjac koji extract) in 300 g of water and 2.7 kg of water were mixed, placed in a steamer and steamed for 13 minutes. While applying steam, 1.6 kg of sugar, α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”) 1.6 kg, maltose 1 water-containing crystal powder (Hayashibara Shoji Co., Ltd., trade name “Sanmalto-S )) After adding 1.6 kg in several portions and kneading, α-maltosyl α, α-trehalose-containing syrup (trade name “Hellodex”, solid content about 7) 3%, purity about 53%) 1.3 kg was added, kneaded until the saccharide was completely dissolved, spread on a metal tray and cooled to produce a fertilized block. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping during freezing.

  When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). Moreover, when the presence or absence of improvement of the “sag”, softness and elongation of this product was evaluated according to the same criteria as in Experiment 10, this product was prepared from the fertilized block before quick freezing at −80 ° C. prepared in Example 3. In addition, there was little “sagging” of the dough, more favorable softness and elongation, and more suitable for the wrapping operation at a low temperature (15 ° C. or less). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. In addition, since the remaining fertilized blocks can be frozen again, no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration storage.

  Starch (Sold by Kojo Flour Milling Co., Ltd., trade name “Kamigata Flour”, moisture content of about 13%, amylopectin containing 100% of starch in terms of anhydride) 3.3 kg, glycerin fatty acid ester (sold by Kao Corporation) 6 g , Powder glucomannan (Ogi Milling Co., Ltd., trade name “P Mannan”, konjac koji extract) dissolved in 300 g of water, 2.7 kg of water were mixed, placed in a steamer and steamed for 13 minutes. Later, while applying steam, 1.8 kg of sugar, α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”) 1.8 kg, Maltose 1 hydrous crystal powder (Hayashibara Shoji Co., Ltd., trade name “Sanmaruto”) -S ") After 1.8 kg was added in several portions and kneaded, α-maltosyl α, α-trehalose-containing syrup (trade name“ Hellodex ”, solid content by Hayashibara Shoji Co., Ltd.) About 73%, purity about 53%) 1.5 kg was added, kneaded until the saccharide was completely dissolved, spread on a metal tray and cooled to produce a fertilized block. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping during freezing.

  When the cold thawing resistance of this frozen fertilization block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (as a control, the fertilization block before rapid freezing of this product at -80 ° C). . This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. In addition, since the remaining fertilized blocks can be frozen again, no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration storage.

  Starch (Sold by Oshiro Flour Mills Co., Ltd., trade name “G Mochi Mix Flour”, 95% koji powder, 5% sweet potato starch, about 13% water content, containing 99% amylopectin in terms of anhydride) 3.3kg A solution of 10 g of powdered glucomannan (trade name “P Mannan”, konjac koji extract, sold by Kojo Flour Milling Co., Ltd.) in 350 g of water and 2.7 kg of water were mixed and placed in a steamer and steamed for 13 minutes. Later, while applying steam, 1.7 kg of sugar, α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”) 1.7 kg, maltose 1 hydrous crystal powder (Hayashibara Shoji Co., Ltd., trade name “Sanmaruto” -S ") 1.7 kg was added in several portions and kneaded, and then α-maltosyl α, α-trehalose-containing syrup (sales by Hayashibara Corporation, trade name“ Hellodex ”, solid content about 73%, purity (Approx. 53%) 2 kg was added, kneaded until the saccharide was completely dissolved, and spread on a metal tray to produce a fertilizer block. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping during freezing.

  When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). Moreover, when the presence / absence of improvement in “sag”, softness and elongation was evaluated according to the same criteria as in Experiment 10, this product had the same composition as this product, except that it did not contain glucomannan, before being quickly frozen at −80 ° C. The fabric had less “sag” than the fertilizer block, had more favorable softness and elongation, and was more suitable for wrapping work at a low temperature (15 ° C. or lower). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. In addition, since the remaining fertilized blocks can be frozen again, no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration preservation.

  Starch (Sold by Oshiro Flour Mills Co., Ltd., trade name “G Mochi Mix Flour”, 95% koji powder, 5% sweet potato starch, about 13% water content, containing 99% amylopectin in terms of anhydride) 3.3kg , 10 g of glycerin fatty acid ester (Kao Co., Ltd.), powder glucomannan (Ogi Mill Co., Ltd., trade name “P Mannan”, konjac koji extract) 15 g dissolved in 500 g of water, 3 kg of water are mixed, After steaming for 13 minutes in a steamer, 2 kg of sugar, α, α-trehalose (trade name “Trehha”, trade name “Trehha”) 3 kg, maltose 1 hydrous crystal powder (sales Hayashibara Corporation) , Trade name "Sanmalto-S") 3 kg was added in several portions and kneaded, then α-maltosyl α, α-trehalose-containing syrup (Hayashibara Sales Co., Ltd., trade name "Ha Rhodex ”, solid content of about 73%, purity of about 53%) was added to 4 kg, kneaded until the sugar was completely dissolved, and spread on a metal tray to produce a fertilizer block. The fertilized block was rapidly frozen, and a frozen shaped fertilized block was manufactured by lapping after providing a V-shaped division-scheduled groove in the block during freezing.

  When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. Moreover, by providing the planned dividing groove, it is not only easy to divide and use the required amount even in a frozen or semi-thawed state, but the remaining fertilized blocks can be stored frozen again, so no loss of fertilization occurs. . Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration preservation.

  Starch (Sold by Oshiro Flour Mills Co., Ltd., trade name “G Mochi Mix Flour”, 95% koji powder, 5% sweet potato starch, about 13% water content, containing 99% amylopectin in terms of anhydride) 3.3kg , 15 g of glycerin fatty acid ester (sold by Kao Corporation), powdered glucomannan (sold by Kojo Flour Milling Co., Ltd., trade name “P Mannan”, konjac koji extract) in 500 g of water, mixed with 3.3 kg of water After steaming for 13 minutes in a steaming machine, 1.5 kg of sugar, 3.5 kg of α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”), maltose 1 water-containing crystal powder while steaming (Hayashibara Shoji Co., Ltd., trade name “Sanmalto-S”) After adding 4.5 kg in several portions and kneading, α-maltosyl α, α-trehalose-containing syrup (Hayashibara Corporation) 3 kg of sales, trade name “Hellodex”, solid content of about 73%, purity of about 53%) were added, kneaded until the sugar was completely dissolved, and spread on a metal tray to produce a fertilized block. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping after providing a U-shaped split groove in the block during freezing.

  When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. Moreover, by providing the planned dividing grooves, it is easy not only to divide and use the required amount, but also the remaining fertilized blocks can be stored frozen again, so no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration preservation.

  Starch (Sold by Oshiro Flour Mills Co., Ltd., trade name “G Mochi Mix Flour”, 95% koji powder, 5% sweet potato starch, about 13% water content, containing 99% amylopectin in terms of anhydride) 3.3kg , 15 g of glycerin fatty acid ester (sold by Kao Corporation), a solution of 20 g of powdered glucomannan (sold by Kojo Flour Milling Co., Ltd., trade name “P Mannan”, konjac koji extract) in 500 g of water, 3.3 kg of water, sugar 1.5 kg, α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”) 3.5 kg, Maltose 1 water-containing crystal powder (Hayashibara Shoji Co., Ltd., trade name “Sanmaruto-S”) 4.5 kg, Add 3 kg of α-maltosyl α, α-trehalose-containing syrup (Hayashibara Shoji Co., Ltd., trade name “Hellodex”, solid content about 73%, purity about 53%) to complete the sugar. It knead | mixed until it melt | dissolved completely, after putting this in the steamer for 16 minutes and steaming it, the fertilizer block was manufactured by spreading on a metal tray. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping after providing a V-shaped dividing groove in the block during freezing.

  When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. Moreover, by providing the planned dividing grooves, it is easy not only to divide and use the required amount, but also the remaining fertilized blocks can be stored frozen again, so no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration preservation.

Comparative example

  The breaking strength of the frozen fertilizer blocks produced in Examples 1 to 3 and Example 7 was measured by the method shown below. The results are shown in Table 12. As a comparative sample, the saccharides of Example 1 were mixed with sugar (comparative sample 1), sugar: maltose 1 water-containing crystal powder mixing ratio 1: 1 (comparative sample 2), maltose 1 water-containing crystal powder: Minamata (Hayashibara Corporation) Sales, trade name “Maltrap”) mixing ratio 1: 1 (comparative sample 3), α, α-trehalose and α-maltosyl α, α-trehalose-containing syrup mixing ratio 1: 1 (comparative sample 4), Substitution was made with any saccharide of α, α-trehalose and α-maltosyl α, α-trehalose-containing syrup at a mixing ratio of 1: 5 (Comparative Sample 5), and each frozen fertilizer block was prepared, and the breaking strength was measured in the same manner. The results are also shown in Table 12.

<Measurement method of breaking strength>
Each frozen fertilizer block is thawed in a refrigerator at 4 ° C, and the thawed fertilizer block is re-frozen at -20 ° C and thawed in a refrigerator at 4 ° C three times, and then about 2 cm x about 2 cm x Using a creep meter (trade name “Leoner RE-330S”, manufactured by Yamaden Co., Ltd.) with a block piece cut at about 1 cm (height) at a product temperature of 4 ° C., the strain rate of the fertilizer block is 50%. The load (N) at that time was determined as the breaking strength. The analysis of the data was performed by the automatic analyzer software for creep meter attached to the apparatus (breaking strength analysis windows (BSA-330 (W))). The measurement was performed 6 times for each sample, and the average was obtained. The results are shown in Table 12.

Measurement condition:
Plunger: Special plunger (tip size 5mm wide, 1mm thick metal plunge
)
Load cell: 20N
Amplifier magnification: 1 time Storage pitch: 0.06 to 0.09 seconds Measurement distortion rate: 100%
Measurement speed: 1.00 mm / sec Contact area: 5 mm ²

  As is apparent from Table 12, the breaking strength of the fertilizer blocks of the present invention (Examples 1 to 3 and Example 7) is 0.05 to 0.20 N, and the breaking strength is significantly lower than that of the comparative sample. It was confirmed that the softness (including elasticity and elongation) of the fertilizer block at the time of manufacture was maintained. This result shows that the fertilization block of the present invention is suppressed in hardening even after freezing and thawing, and that molding and wrapping can be performed in a low-temperature working environment that was impossible with conventional fertilization.

  The fertilizer block of the present invention can be used for the production of bread-like foods such as Japanese and Western confectionery and frozen confectionery and bread making as a dough for production that replaces conventional fertilization. In addition, the method for producing a fertilizer block according to the present invention can be manufactured at a desired amount and at a low cost by using the same production equipment as conventional fertilizer blocks, using commercially available starchy substances, sugars and water, and has a great influence on the industry.

Claims (9)

A fertilizing block comprising maltose and α-maltosyl α, α-trehalose together with gelatinized starch, sugar and α, α-trehalose, and having the following characteristics (1) to (3):
(1) The amylopectin content in the starch contained in the fertilization block is 94% by mass or more of the starch amount in terms of anhydrides;
(2) on a dry solid basis, it has 150 to 400 parts by mass including the sugars to starch 100 parts by weight;
(3) a dry solid basis, relative to starch 100 parts by weight, 45 to 250 parts by weight of sugar as a saccharide, alpha, alpha-trehalose 45 to 250 parts by weight, maltose 45 to 250 parts by mass of alpha-maltosyl alpha, alpha -Contains 20 to 250 parts by weight of trehalose .   2. The fertilizer block according to claim 1, wherein the gelatinized starch is a waxy starch or a starchy starch blended with a starchy starch in addition to a waxy starch. Gyuhi block according to claim 1 or 2 water content to starch 100 parts by weight of a dry solid basis is characterized in that it is a 100 to 200 parts by weight. The fertilizer block according to any one of claims 1 to 3 , further comprising an emulsifier and / or a thickener. The fertilizer block according to any one of claims 1 to 4 , which is frozen. When freezing at −80 ° C. and then thawing at 4 ° C., followed by repeated freezing at −20 ° C. and thawing at 4 ° C. three times , the strain rate of the fertilized block at 4 ° C. is 50% The fertilizer block according to any one of claims 1 to 5 , wherein the load of the fertilizer is 0.05 to 0.20N. The fertilization block according to any one of claims 1 to 6, further comprising a V-shaped or U-shaped split-scheduled groove. A gelatinized starch which is obtained by heating water is added to starch, as sugars, sugar and alpha, with α- trehalose, maltose and α- maltosyl alpha, the Gyuhi prepared by adding kneading the α- trehalose The method for producing a fertilizer block according to any one of claims 1 to 7 , wherein the method is spread on a molding container, cooled to room temperature to ice temperature, and then lapped. The fertilized block manufactured by the method according to claim 8 is rapidly frozen at an ambient temperature of -20 ° C. or lower, and after or during the freezing process, if necessary, the block is provided with a groove to be divided, and then lapped. A method for producing a fertilizer block characterized by the above.