JP7426740B2 - Confectionery manufacturing method - Google Patents

Description

The present invention relates to a confectionery dough containing wet rice flour and a confectionery using the same. The present invention also relates to a method of manufacturing confectionery using wet rice flour.

BACKGROUND ART Baked sweets and steamed sweets such as bread and cakes are widely established in the current diet as staple foods, luxury items, or as event foods. Additionally, consumer demand for Korean food culture has been increasing in recent years.

Rice cakes have a long history in Korea, and are a traditional Korean food with excellent taste and nutrition, and are recognized worldwide for their excellence as a health food.

Mochi, which is manufactured through processing such as kneading and heating wet rice flour, gradually becomes hard as the starch inside the mochi recrystallizes and solidifies immediately after production, and the mochi becomes solid within a relatively short period of time. This tends to reduce the physical properties and texture of rice cakes, and shorten the distribution and storage period of rice cakes. For example, Patent Document 1 discloses a technique for suppressing starch aging and moisture loss in rice cakes by adding tagatose during rice cake production.

Patent No. 5998293

Seolgi, a Korean confectionery, is a rice cake-like confectionery made by steaming wet rice flour, and is a traditional Korean confectionery that is eaten on a daily basis or as a ceremonial food on the 100th day after birth. In this way, confectionery produced by steaming wet rice flour has had the problem of deterioration in texture due to hardening over time. For example, it is known that the above-mentioned sorghi has a chewy and soft texture immediately after production, but it hardens significantly once it is stored in a refrigerator.

Here, according to Patent Document 1, it seems that by adding tagatose during the production of rice cake, changes in the texture of rice cake over time can be suppressed. However, this technique is a technique that suppresses starch aging and water loss phenomena that occur immediately after production, and does not improve the texture of the produced rice cake itself. There is still room for improvement in technology for improving the texture of confectionery produced by steaming wet rice flour and suppressing hardening as much as possible during refrigerated storage.

An object of the present disclosure is to provide a technology for improving the texture of confectionery produced by steaming wet rice flour without impairing the original taste of rice, and suppressing hardening as much as possible during refrigerated storage. .

The confectionery dough of the present disclosure is a confectionery dough containing wet rice flour. This confectionery dough contains 60% by mass or less of the wet rice flour and 40% by mass or more of soybean flour paste containing soybean flour, the water content of which is approximately 60% by mass. do.

In the above confectionery dough, by containing 40% by mass or more of soybean flour paste in the dough composition, the confectionery produced using the confectionery dough is compared with a case where the confectionery dough does not contain soybean flour paste. A soft and fluffy texture is achieved, and hardening due to refrigerated storage is suppressed as much as possible.

Here, in the above configuration, the confectionery dough of the present disclosure may contain more than 40% by mass of the wet rice flour and less than 60% by mass of the soybean flour paste. According to this, the same taste as when the confectionery dough does not contain soybean flour paste can be achieved. In other words, the original taste of rice is not lost. Furthermore, in this case, it may contain 50% by mass of the wet rice flour and 50% by mass of the soybean flour paste. According to this, in the manufacturing process of confectionery made using the above-mentioned confectionery dough, it is sufficient to mix the same amounts of wet rice flour and soybean flour paste, making it difficult to make mistakes in the mixing for preparing confectionery dough. .

Further, the present disclosure can be understood from the aspect of confectionery using confectionery dough. That is, the confectionery of the present disclosure is a confectionery manufactured using the above-mentioned confectionery dough. Moreover, the present disclosure can also be viewed from the aspect of a confectionery manufacturing method. That is, the method of manufacturing a confectionery of the present disclosure is the above-described method of manufacturing a confectionery, which includes the step of mixing the soybean flour and a predetermined liquid containing water to produce the soybean flour paste; a step of mixing the dough composition of the confectionery dough by mixing wet rice flour, the soybean flour paste, sugar, and trehalose; a step of molding the dough composition; and steaming the dough composition.

According to the present disclosure, it is possible to provide a technology for improving the texture of confectionery produced by steaming wet rice flour without impairing the original taste of rice, and suppressing hardening as much as possible during refrigerated storage. .

It is a flow chart showing a flow of a manufacturing method of confectionery of the present disclosure.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a confectionery dough according to an embodiment of the present disclosure, a confectionery using the same, and a manufacturing method thereof will be described based on drawings showing a flow of a confectionery manufacturing method of the present disclosure. The configurations of the following embodiments are illustrative, and the present disclosure is not limited to the configurations of the embodiments.

A confectionery dough, a confectionery using the same, and a manufacturing method thereof in an embodiment will be described with reference to FIG. 1. FIG. 1 is a flowchart showing the flow of the confectionery manufacturing method of the present disclosure. Note that the confectionery dough in this embodiment is a confectionery dough containing wet rice flour, and the confectionery manufactured using this confectionery dough is sorghi. That is, FIG. 1 is a flowchart showing the flow of the method for manufacturing sorghi according to the present embodiment.

In this flow, first, in S101, a step of generating soybean flour paste is executed. In step S101, soybean flour paste is produced by mixing soybean flour (soybean flour includes okara powder) and a predetermined liquid containing water.

Here, soybeans are a food that contributes to health because they are low in carbohydrates, high in protein, and rich in dietary fiber. The present discloser has proposed that by incorporating a predetermined proportion of such soybeans as soybean flour into confectionery produced by steaming wet rice flour, the present disclosure not only increases the nutritional value of the confectionery but also impairs the original taste of rice. We have newly discovered that it is possible to improve the texture and suppress hardening due to refrigerated storage as much as possible.

In addition, in order to manufacture confectionery dough, it is necessary to ensure a predetermined amount of moisture in the dough. Therefore, in the confectionery dough of the present disclosure, by mixing soybean flour and a predetermined liquid containing water, a soybean flour paste having a water content of approximately 60% by mass is generated. Here, the above-mentioned soybean flour in this embodiment is a deactivated soybean flour that is not only milled but also heated and deodorized in the manufacturing process to suppress the action of enzymes. Moreover, the above-mentioned liquid in this embodiment is, for example, a liquid obtained by mixing water and carrot juice at a ratio of approximately 1:1.

When producing the steamed confectionery (sorgi) of this embodiment in the size of a ring-shaped whole cake, for example, 42 g of soybean flour, 58 g of water, and 50 g of carrot juice are mixed; 42 g and 108 g of liquid are mixed to produce a soy flour paste.

At this time, the soybean flour and liquid are gently mixed so that a relatively large amount of air is included in the soybean flour paste so that the soybean flour paste produced is in a soft state.

Next, in S102, a step of mixing a dough composition for confectionery dough is performed. In step S102, a dough composition for confectionery dough is mixed by mixing wet rice flour, soybean flour paste, sugar, and trehalose. At this time, the moisture content of the wet rice flour may be adjusted with about 1.5 tablespoons of liquid (for example, carrot juice).

Then, in the step S102, in the dough composition, wet rice flour is mixed with 60% by mass or less and soybean flour paste in a ratio of 40% by mass or more, so that the wet rice flour is steamed as described above. In confectionery produced using rice, the texture can be improved without impairing the original taste of rice, and hardening due to refrigerated storage can be suppressed as much as possible.

In addition, when manufacturing the steamed confectionery (sorgi) of this embodiment using 150 g of the above-mentioned soybean flour paste, 150 g of wet rice flour is mixed with 150 g of soybean flour paste in the dough composition. That is, in this case, the dough composition of the confectionery dough contains 50% by mass of wet rice flour and 50% by mass of soybean flour paste. Further, in this dough composition, for example, 3 tablespoons of sugar (granulated sugar, millet sugar, etc.) and 2 tablespoons of trehalose are mixed.

At this time, the above ingredients are gently mixed so that a comparatively large amount of air is contained in the dough composition so that the dough composition produced is in a soft state. In addition, at this time, since soybean flour is included in the dough composition, the soybean flour will enter between the grains of the wet rice flour, making it easier to include air between the grains of the wet rice flour. .

Next, in S103, a step of forming confectionery dough is executed. In step S103, for example, two cercles of different sizes are arranged substantially concentrically to form a ring shape, and the dough for confectionery is formed by filling the ring shape with the dough for confectionery. At this time, during the filling of the confectionery dough, for example, carrot jam may be placed on the top surface of the filled confectionery dough. Then, by filling the carrot jam with confectionery dough, it is possible to produce a steamed confectionery sandwiched with carrot jam.

Next, in S104, a step of steaming the confectionery dough is performed. In step S104, the cercle filled with confectionery dough is placed in a steamer basket and steamed, for example, over high heat for 25 minutes, thereby producing steamed confectionery (sorgi). In this steamed confectionery (sorgi), soybean flour is sandwiched between grains of wet rice flour in the confectionery dough, thereby suppressing hardening of the confectionery over time.

In the steamed confectionery (sorgi) produced in this way, soybean flour is incorporated in a predetermined proportion in the confectionery dough containing wet rice flour, which not only increases the nutritional value of the confectionery but also preserves the original rice content. Texture is improved without impairing taste, and hardening due to refrigerated storage is suppressed as much as possible.

(Control example, Example, Comparative example)
Confectionery dough was prepared according to the formulation shown in Table 1 below. That is, Example 1 of the present disclosure is a confectionery dough in which 60% by mass (180 g) of wet rice flour and 40% by mass (120 g) of the above-mentioned soybean flour paste are mixed in the dough composition. Accordingly, Example 2 of the present disclosure is a confectionery dough in which 50% by mass (150 g) of wet rice flour and 50% by mass (150 g) of the above-mentioned soybean flour paste are mixed in a dough composition. It is. In addition, as a control example, confectionery dough containing no soybean flour paste was prepared with the formulation shown in Table 1 below. Further, as Comparative Example 1, a confectionery dough containing more than 60% by mass of wet rice flour in the dough composition, and as Comparative Example 2, a confectionery dough containing 60% by mass of soybean flour paste in the dough composition, as shown in the table below. 1.

(Evaluation of steamed sweets (seolgi))
Confectionery (sorgi) produced by steaming wet rice flour and manufactured using confectionery dough prepared according to the formulation shown in Table 1 above was evaluated according to the following evaluation method.

上記表２に示すように、生地組成物において大豆粉ペーストを４０質量％以上含有する、実施例１、実施例２、および比較例２は、菓子用生地に大豆粉ペーストを含有しない対照例よりも、優れた食感であると評価される。ここで、対照例よりも優れた食感とは、湿式米粉を蒸して製造される菓子（ソルギ）特有のもちもち感がありながらも、対照例よりも柔らかくふわふわな食感である。つまり、実施例１、実施例２、および比較例２は、対照例よりも食感が向上していることになる。 (Evaluation of texture immediately after production)
The texture of the steamed confectionery (sorgi) immediately after production was evaluated according to the following items. The results are shown in Table 2. Note that the evaluation results are the consensus of the three evaluators.
◎: Texture is better than the control example. ○: Texture is the same as the control example.

As shown in Table 2 above, Example 1, Example 2, and Comparative Example 2, in which the dough composition contains 40% by mass or more of soybean flour paste, are better than the control example in which the confectionery dough does not contain soybean flour paste. It is also rated as having an excellent texture. Here, the texture that is better than the control example means that it has a chewy texture characteristic of confectionery (sorgi) made by steaming wet rice flour, but is softer and fluffier than the control example. In other words, Example 1, Example 2, and Comparative Example 2 had better texture than the control example.

上記表３に示すように、生地組成物において大豆粉ペーストを４０質量％以上含有する、実施例１、実施例２、および比較例２は、フォークで簡単に切れる固さであると評価される。一方、大豆粉ペーストの含有量が４０質量％未満である比較例１では、冷蔵保存後に、フォークで切り難い固さにまで硬化してしまう。つまり、実施例１、実施例２、および比較例２は、冷蔵保存による硬化が可及的に抑制されていることになる。 (Evaluation of hardness after refrigerated storage)
The hardness of steamed confectionery (sorgi) after refrigerated storage was evaluated according to the following items. The results are shown in Table 3. Note that the evaluation results are the consensus of the three evaluators. Further, the hardness after refrigerated storage in this case refers to the hardness after 2 hours of placing the manufactured steamed confectionery (sorgi) in the refrigerator.
○: Soft that it can be easily cut with a fork △: Soft that it is difficult to cut with a fork ×: Soft that it cannot be cut with a fork

As shown in Table 3 above, Example 1, Example 2, and Comparative Example 2, in which the dough composition contains 40% by mass or more of soybean flour paste, are evaluated to have a hardness that can be easily cut with a fork. . On the other hand, in Comparative Example 1 in which the content of soybean flour paste is less than 40% by mass, the soybean flour paste hardens to a hardness that is difficult to cut with a fork after refrigerated storage. In other words, in Example 1, Example 2, and Comparative Example 2, hardening due to refrigerated storage was suppressed as much as possible.

上記表４に示すように、生地組成物において大豆粉ペーストを６０質量％未満含有する、実施例１、実施例２、および比較例１は、対照例と同等の味であると評価される。一方、大豆粉ペーストの含有量が６０質量％である比較例２では、対照例とは異なる味、すなわち、もはやソルギとは呼べない味になってしまう。つまり、実施例１、実施例２、および比較例１は、米本来の味が損なわれていないことになる。 (Evaluation of the original taste of rice)
The original taste of rice in steamed sweets (sorgi) was evaluated according to the following items. The results are shown in Table 4. Note that the evaluation results are the consensus of the three evaluators.
○: The taste is the same as the control example. ×: The taste is different from the control example.

As shown in Table 4 above, Example 1, Example 2, and Comparative Example 1, in which the dough composition contains less than 60% by mass of soybean flour paste, are evaluated to have the same taste as the Control Example. On the other hand, in Comparative Example 2 in which the content of soybean flour paste was 60% by mass, the taste was different from that of the control example, that is, the taste could no longer be called Sorgi. In other words, in Example 1, Example 2, and Comparative Example 1, the original taste of rice was not impaired.

According to the evaluation of the steamed confectionery (sorgi) described above, by containing 40% by mass or more of soybean flour paste in the dough composition, a soft and fluffy texture is achieved, and hardening is possible when stored in a refrigerator. is suppressed. Furthermore, by containing less than 60% by mass of soybean flour paste in the dough composition, the original taste of rice is not impaired.

According to the confectionery dough of Example 2, in which 50% by mass (150 g) of wet rice flour and 50% by mass (150 g) of the above-mentioned soybean flour paste are mixed in the dough composition, the manufacturing process thereof Since it is sufficient to mix the same amounts of wet rice flour and soybean flour paste in the process, it is difficult to make a mistake in the blending process for preparing confectionery dough.

According to the above-described confectionery dough, confectionery using the same, and manufacturing method thereof, the texture can be improved without impairing the original taste of rice, and hardening due to refrigerated storage can be suppressed as much as possible. .

<Other variations>
The embodiments described above are merely examples, and the present disclosure may be implemented with appropriate changes within the scope of the gist thereof. For example, the processes and means described in this disclosure can be implemented in any combination as long as no technical contradiction occurs.

For example, in the confectionery using the confectionery dough of the present disclosure and the manufacturing method thereof, the steamed confectionery (sorgi) may be flavored or decorated with cream or the like. As described in the above embodiment, when the soybean flour paste contains carrot juice, it may be flavored or decorated with candied carrots or the like. Note that the present disclosure is not limited to such carrot sorghi, but may also include mugwort sorghi seasoned or decorated with mugwort, or tiramisu sorghi seasoned or decorated with mascarpone cheese, coffee, cocoa powder, etc.

Claims (1)

Produced using a confectionery dough containing 60% by mass or less of wet rice flour and 40% by mass or more of soybean flour paste containing soybean flour, the moisture content of which is 60% by mass. A method for manufacturing a confectionery,
mixing the soybean flour and a predetermined liquid containing water to produce the soybean flour paste;
mixing the dough composition of the confectionery dough by mixing the wet rice flour, the soybean flour paste, sugar, and trehalose;
shaping the dough composition;
steaming the shaped dough composition;
A method for manufacturing confectionery, comprising:

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