JPH0220257A - Rice cake dough and production thereof - Google Patents

Abstract

PURPOSE:To obtain a rice cake dough excellent in expansibility by incorporating foaming agent-contg. water with glutinous rice powder. CONSTITUTION:0.1 - 2pts.wt., on a solid basis, of a foaming agent (e.g. enzymolyzed soybean protein 3000 - 10000 in molecular weight) is added to 50 - 100 pts.wt. of water followed by agitation to effect foaming, and the resultant solution is then incorporated with 100pts.wt. of glutinous rice powder followed by kneading.

Description

[Detailed description of the invention] <Industrial application field> The present invention relates to a sticky dough and a method for manufacturing the same.

More specifically, the present invention relates to a sticky dough obtained by a simple method and a method for producing the same.

<Prior Art and Problems to be Solved by the Invention> Mochi is used for New Year's and other celebrations, and is also widely used as a snack and as an ingredient in kaudon. It is often sold as fabric. This type of sticky dough is made by washing sticky rice in a rice washer, soaking it in water overnight or in warm water at 55-60°C for at least 2 hours to absorb water, then steaming it, and then passing it through a mochi kneading machine to make mochi. After sealing with a plastic film such as polyester, the rice cake is rolled out, placed in a molded metal container, and sterilized with hot water.

In addition, after making mochi, the hardened sticky rice cakes are cut and vacuum packaged, and mochi individually packaged with heat-resistant plastic film and retort sterilized are also commercially available.

In addition, instant mochi is also known, in which sticky rice cake is obtained by adding water or hot water and kneading it.
Manufactured by fine grinding.

However, the above-mentioned sticky dough, instant sticky dough, etc. require a large number of manufacturing steps, so there is a problem in that the manufacturing process takes time and effort.

The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide a waxy dough that can be manufactured by a simple method and has excellent swelling properties, and a method for manufacturing the same.

Means for Solving the Problems> The sticky dough of the present invention, which was made to solve the above problems, contains 100 parts by weight of sticky rice flour, 0.1 to 2 parts by weight of a foaming agent (in terms of solid content), and 50 parts by weight of water. It is a chewy dough consisting of ~100 parts by weight.

In addition, the method for producing chewy dough of the present invention includes water 50 to 100%
A mixture of parts by weight and 0.1 to 2 parts by weight of a foaming agent (in terms of solid content) is stirred and foamed, and then 100 parts by weight of waxy rice flour is added and kneaded.

The sticky dough of the present invention becomes chewy and edible by heating with a conventional heating means such as microwave heating.

Examples of the waxy rice flour used in the present invention include ground waxy rice powder, shiratama flour, Domyoji flour, etc., and two or more types may be used in combination. The shape, particle size, etc. of these sticky rice flours are not particularly limited, and are appropriately selected depending on the desired form of sticky rice, or powdered ones are usually used.

As the foaming agent added to the above-mentioned sticky rice flour, any of the foaming agents commonly used in this field can be used, such as egg white, egg white powder, egg-based foaming agents such as whole eggs, and isolated soybean foaming agents. Examples include enzymatically decomposed soybean protein foaming agents in which proteins are enzymatically decomposed with proteolytic enzymes such as pepsin to reduce the molecular weight to a, ooo ~ 10,000, and freeze-dried yam.There are two types of these foaming agents. A mixture of the above may be used, and a cell stabilizer such as carboxymethylcellulose, chitosan, xanthan gum, guar gum, or pectin may be used in combination.

Among the above foaming agents, enzymatically decomposed soybean protein foaming agents are particularly preferred because they have high foaming power and foam stability. Examples of enzymatically decomposed soybean protein-based foaming agents include ParserWhip and Miraform (trade names, both manufactured by Sterry Corporation). Freeze-dried yam is also preferable because it has good foaming properties and produces fine bubbles. As freeze-dried yam,
Freeze-dried products such as wild yam, long yam, yam yam, ginkgo yam, etc. can be mentioned, and it is preferable to use powdered yam. Therefore, a preferred embodiment of the foaming agent used in the present invention is a mixture of freeze-dried yam and an enzymatically decomposed soybean protein foaming agent.

By using such a mixture, a dough having fine and stable cells can be obtained, and it is particularly preferable to use a mixture in which the freeze-dried yam content is 20 to 60% by weight.

The above-mentioned foaming agent is 0.1 to 2 parts by weight, preferably 0.3 to 1.0 parts by weight in terms of solid content, per 100 parts by weight of waxy rice flour.
Added in parts by weight. If the amount of the foaming agent is less than 0.1 part by weight per 100 parts by weight of the above mixture, the foaming power will be insufficient and the puffiness will be insufficient when the waxy dough is heat-treated, and if it exceeds 2 parts by weight, the puffing will be insufficient. This is not desirable as it progresses excessively and becomes chewy with many hollow parts.

The amount of water used is 50 to 1 part per 100 weight of sticky rice flour.
00 parts by weight, preferably about 60 to 80 parts by weight. If the amount of water added is less than 50 parts by weight, it will be difficult to uniformly disperse the waxy rice flour, and if it is added in excess of 100 parts by weight, the dough will become sticky and have poor workability, as well as swelling during heat treatment. is excessive and undesirable.

Note that various additives commonly used in the food industry may be added to the chewy dough of the present invention depending on the desired nutritional balance, the form of the food, etc. Examples of such additives include soybeans, adzuki beans, millet, black beans, almonds, hemp seeds, perilla, cashew nuts, pumpkin seeds, mayo seeds,
Food raw materials include seeds such as ginnan, chestnut, walnut, coconut, pistachio, hazelnut, pine nut, and peanut, seaweed such as seaweed and green seaweed, vegetables, mushrooms, and seafood such as shrimp, octopus, and shellfish. It will be done. Note that these food materials are crushed or crushed and usually added to about 10% by weight per 100 parts by weight of waxy rice flour.

In addition, seasonings such as salt, sodium glutamate, sodium inosinate, sodium guanylate, sugar, sweet oligo, oligomolasses, acidulants such as citric acid and malic acid, thickening agents such as sodium alginate, vitamin A1 and vitamin B
Food additives commonly used in this field, such as vitamins such as vitamin E1, minerals such as calcium lactate, light calcium carbonate, zinc gluconate, zinc sulfate, copper gluconate, and copper sulfate, and edible vegetable fibers. It may be added as appropriate.

By kneading the above-mentioned raw materials, the chewy dough of the present invention can be obtained. Various methods can be used to manufacture the dough by appropriately changing the mixing order of the raw materials, but one preferred example is to first put a predetermined amount of water and a foaming agent into a kneader, and then add a whipper. After stirring at a low speed to dissolve the foaming agent, the above-mentioned seasonings and the like are added as needed, and the mixture is rapidly stirred to sufficiently foam the mixture. A predetermined amount of glutinous rice flour is gradually added to the foaming liquid and thoroughly stirred. Then,
After changing the whipper to a hook and adding the above-mentioned food ingredients as desired, and thoroughly kneading, the mixture is filled into a mold of an appropriate size and pressurized (usually 3 kg/cd).
degree) A chewy dough can be obtained by molding. According to this method, since waxy rice flour or the like is added after sufficient foaming, the foaming power of the foaming agent is not impaired, and a dough in which various raw materials are uniformly mixed can be obtained. In addition, waxy rice flour has excellent moldability and shape retention, so it can maintain its shape for a long period of time.

The mochi dough thus obtained is packaged as it is or after being cut into appropriate sizes. Examples of packaging formats include, for example, vacuum packaging, air-containing packaging with an oxygen absorber sealed in it, individual packaging in heat-resistant plastic film and retort sterilization, and individual packaging in aseptic packaging.
There are many examples. Furthermore, the sticky dough of the present invention can be stored for a long period of time by freezing, and is usually stored and sold in a frozen state. Waxy rice flour has aging resistance, so even if the dough is stored in a frozen state for a long period of time, it will not deteriorate, and the sticky rice flour obtained by heat treatment will have a good flavor.

The sticky dough of the present invention becomes chewy and edible by heating and swelling. The means for heating the sticky dough is not particularly limited, and conventional methods such as oven heating and microwave heating can be used, but microwave heating is preferred. According to microwave heating, it is possible to heat the dough from the inside, and a uniformly puffed sticky rice cake can be obtained.

As explained above, the sticky dough of the present invention becomes sticky by heating and can be eaten as is, and can also be used as dough for rice crackers such as arare, okaki, and as ingredients for instant noodles. .

<Examples> Hereinafter, the present invention will be explained in more detail based on Examples, but the present invention is not limited to these Examples.

Example 1 In a mixer, 1,500 g of water, 5 g of Parser Whip 500 (trade name, enzymatically decomposed soybean protein foaming agent manufactured by Steso), and freeze-dried yam Toki A (trade name, freeze-dried yam manufactured by Senba Toka Kogyo ■) 5 g was added, stirred gently to dissolve the foaming agent, and then stirred vigorously to foam. 2,000 g of ground glutinous rice powder was gradually added to the resulting foamed liquid while stirring, and thoroughly kneaded.

The obtained wet mixture was filled into a mold and pressurized (approximately 3 kg/cd) to obtain a chewy dough. When the resulting sticky dough was cut into appropriate sizes and heated in a microwave oven, sticky rice cakes with the same flavor and texture as freshly prepared sticky rice cakes were obtained.

Further, the cut waxy dough was individually packaged with a laminate film of polypropylene and polyester, sterilized by retort, and then stored. One month later, when the package was opened and heated in a microwave oven, a sticky rice cake with the same texture as above was obtained.

Examples 2 to 4 Waxy dough was obtained in the same manner as in Example 1 using the raw materials shown in the table below. When the obtained sticky dough was heated in a microwave oven, a sticky rice cake with a flavor and texture similar to freshly prepared rice cake was obtained.

Furthermore, when the obtained sticky dough was vacuum-packaged and stored in a frozen state for one month, and then heated in a microwave oven, a sticky dough having the same texture as above was obtained.

When using a soybean protein-based foaming agent or a mixture of an enzymatically decomposed soybean protein-based foaming agent and freeze-dried yam, a dough with fine, stable air bubbles can be obtained, and a good texture can be obtained after heat treatment. You can get the chewy texture.

In addition, according to the method for producing sticky dough of the present invention, after stirring and foaming a mixture of a foaming agent and water, waxy rice flour is added and kneaded to obtain dough, so that the foaming agent causes foaming. Since the strength is not impaired, it is possible to obtain dough in a good foaming state.

<Action and effect of the invention>

Claims (1)

[Claims] 1. Waxy rice flour 100 parts by weight, foaming agent 0.1 ~2 parts by weight (solid content equivalent) and water 50~ Chewy dough consisting of 100 parts by weight. 2. The foaming agent is an enzymatically decomposed soybean protein foaming agent. The chewy dough according to claim 1. 3. The foaming agent is an enzymatically decomposed soybean protein foaming agent. Claim 1, which is a mixture of and freeze-dried yam. Chewy fabric as described. 4. 50-100 parts by weight of water and 0.1 parts of foaming agent ~2 parts by weight (calculated as solid content) After stirring and foaming, 100 weight of sticky rice flour Mochi characterized by adding and kneading Fabric manufacturing method.