JPH0322948A - Bracken starch pastry - Google Patents
Bracken starch pastryInfo
- Publication number
- JPH0322948A JPH0322948A JP1157331A JP15733189A JPH0322948A JP H0322948 A JPH0322948 A JP H0322948A JP 1157331 A JP1157331 A JP 1157331A JP 15733189 A JP15733189 A JP 15733189A JP H0322948 A JPH0322948 A JP H0322948A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- pastry
- corn
- modified starch
- potato
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 21
- 235000019698 starch Nutrition 0.000 title claims abstract description 20
- 239000008107 starch Substances 0.000 title claims abstract description 20
- 240000005893 Pteridium aquilinum Species 0.000 title claims abstract description 15
- 235000009936 Pteridium aquilinum Nutrition 0.000 title claims abstract description 15
- 235000014594 pastries Nutrition 0.000 title abstract 5
- 229920000881 Modified starch Polymers 0.000 claims abstract description 13
- 239000004368 Modified starch Substances 0.000 claims abstract description 13
- 235000019426 modified starch Nutrition 0.000 claims abstract description 13
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 5
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 229920000856 Amylose Polymers 0.000 claims abstract description 3
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 3
- 235000021307 Triticum Nutrition 0.000 claims abstract 2
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 241000519695 Ilex integra Species 0.000 claims description 13
- 230000032050 esterification Effects 0.000 claims description 3
- 238000005886 esterification reaction Methods 0.000 claims description 3
- 238000006266 etherification reaction Methods 0.000 claims description 3
- 238000004132 cross linking Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000002075 main ingredient Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 3
- 238000005057 refrigeration Methods 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract 1
- 238000006467 substitution reaction Methods 0.000 description 6
- 229920001592 potato starch Polymers 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229920000388 Polyphosphate Polymers 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- XENVCRGQTABGKY-ZHACJKMWSA-N chlorohydrin Chemical compound CC#CC#CC#CC#C\C=C\C(Cl)CO XENVCRGQTABGKY-ZHACJKMWSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 125000005341 metaphosphate group Chemical group 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 239000001205 polyphosphate Substances 0.000 description 2
- 235000011176 polyphosphates Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FALRKNHUBBKYCC-UHFFFAOYSA-N 2-(chloromethyl)pyridine-3-carbonitrile Chemical compound ClCC1=NC=CC=C1C#N FALRKNHUBBKYCC-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- RVGRUAULSDPKGF-UHFFFAOYSA-N Poloxamer Chemical compound C1CO1.CC1CO1 RVGRUAULSDPKGF-UHFFFAOYSA-N 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 241000188329 Talpa altaica Species 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- -1 and aqueline Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- FOCAUTSVDIKZOP-UHFFFAOYSA-N chloroacetic acid Chemical compound OC(=O)CCl FOCAUTSVDIKZOP-UHFFFAOYSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 description 1
- FPYJFEHAWHCUMM-UHFFFAOYSA-N maleic anhydride Chemical compound O=C1OC(=O)C=C1 FPYJFEHAWHCUMM-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
- 229940014800 succinic anhydride Drugs 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業−ヒの利用分野）
本発明は食感が良好でかつ冷蔵保存しても、澱粉のいわ
ゆる老化現象による硬化を来たさないわらび餅に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Application in Industry) The present invention relates to warabi mochi which has a good texture and does not harden due to the so-called aging phenomenon of starch even when stored in a refrigerator.
（従来の技術および発明が解決しようとする課題）従来
、わらび餅は甘薯澱粉を原料としているため、冷蔵中に
澱粉の老化に伴う硬化現象と白色不透明化を来たし、美
感および食感が低下してしまう。(Prior Art and Problems to be Solved by the Invention) Traditionally, warabi mochi was made from sweet potato starch, so during refrigeration, the starch hardened and became opaque due to the aging of the starch, resulting in a decline in aesthetic appearance and texture. I end up.
特開昭５５−１３０４８号公報には，タピオカ澱粉を配
合することにより上記課題を解決する旨提案されている
が、未だ十分な効果が得られない．（課題を解決するた
めの手段）
本発明は上記課題を解決すべく鋭意検討した結果、冷蔵
庫や室温で長期放置しても、製造直後のやわらかさ、食
感、透明性を保持することのできるわらび餅を見出した
ものである．
すなわち、本発明は主原料澱粉中に馬鈴薯、甘薯、トウ
モロコシ、モチトウモロコシ、高アミローストウモロコ
シ、小表、米、タピオカおよびサゴから得られる澱粉を
、エチレンオキシドプロピレンオキシドおよびモノクロ
ル酢酸等のエーテル化剤、無水酢酸、酢酸ビニル、無水
マレイン酸、無水コハク酸、ｌ−オクテニル無水コハダ
酸、オルトリン酸塩、ポリリン酸塩、メタリン酸塩等の
エステル化剤、エビクロルヒドリン，オキシ塩化リン、
ポリリン酸塩、メタリン酸塩、アジピン酸およびアク口
レイン等の架橋剤、硝酸、塩酸、硫酸等の酸、次亜塩素
酸ソーダ、過酸化水素等の酸化剤によって、エーテル化
、エステル化、架橋化、低分子処理化またはこれらの方
法を組み合わせて得られた化工澱粉を主原料澱粉中に少
なくとも３％以上、好ましくは１０％以上配合してわら
び餅を得ることを特徴とする．
本発明に用いられる化工澱粉のエーテル化、エステル化
の置換度（無水グルコース残基１モル当りの置換度Ｄ．
Ｓ．モル）は０．００５〜０．３好ましくは０．０１〜
０．２のものが好適に用いられる．
本発明に用いられる化工澱粉の糊化開始温度（１５％澱
粉スラリーを調整し，ブラベンダーアミログラフにおい
て粘度の増加開始温度を意味する。）は、４５〜７５℃
、好ましくは５０〜６５℃のものが好適に用いられる．
（作用）
本発明のわらび餅は，主原料澱粉中に化工澱粉を配合し
ているので，わらび餅の経時変化が非常に少なくなり、
食感の低下がほとんどない。JP-A No. 55-13048 proposes to solve the above problem by incorporating tapioca starch, but a sufficient effect has not yet been obtained. (Means for Solving the Problems) As a result of intensive studies to solve the above problems, the present invention is capable of maintaining the softness, texture, and transparency immediately after production even when left in the refrigerator or at room temperature for a long period of time. This is where I discovered warabi mochi. That is, the present invention uses starch obtained from potato, sweet potato, corn, waxy corn, high amylose corn, rice, tapioca, and sago as main raw material starch, an etherifying agent such as ethylene oxide propylene oxide and monochloroacetic acid, and anhydrous Esterifying agents such as acetic acid, vinyl acetate, maleic anhydride, succinic anhydride, l-octenyl succinic anhydride, orthophosphate, polyphosphate, metaphosphate, shrimp chlorohydrin, phosphorus oxychloride,
Etherification, esterification, and crosslinking using crosslinking agents such as polyphosphates, metaphosphates, adipic acid, and aqueline, acids such as nitric acid, hydrochloric acid, and sulfuric acid, and oxidizing agents such as sodium hypochlorite and hydrogen peroxide. Warabi mochi is obtained by blending modified starch obtained by processing, low-molecular-weight processing, or a combination of these methods into the main raw material starch in an amount of at least 3% or more, preferably 10% or more. Degree of substitution in etherification and esterification of modified starch used in the present invention (degree of substitution per mole of anhydroglucose residue D.
S. mole) is 0.005 to 0.3, preferably 0.01 to
0.2 is preferably used. The gelatinization start temperature of the modified starch used in the present invention (means the temperature at which viscosity starts to increase in Brabender amylograph after preparing a 15% starch slurry) is 45 to 75°C.
, preferably 50 to 65°C. (Function) Since the warabi mochi of the present invention contains modified starch in the main raw material starch, the change over time of the warabi mochi is very small.
There is almost no decrease in texture.
（実施例）
実施例１
甘薯澱粉２００〜１４０ｇ、ヒドロキシプ口ビル化タビ
オカ澱粉（試料１：置換度０．０６）またはカルボキシ
メチル化馬鈴薯澱粉（試料２：置換度０．０５）Ｏ 〜
６０ｇを水９１０ｍｌに分散懸濁させ、加熱しながら十
分に混練し、澱粉が十分糊化した後成形箱に流し込み、
水で冷却した後細断することによりわらび餅９６０ｇを
得た。(Example) Example 1 200 to 140 g of sweet potato starch, hydroxypropylated Tabioca starch (Sample 1: degree of substitution 0.06) or carboxymethylated potato starch (Sample 2: degree of substitution 0.05) O ~
60g was dispersed and suspended in 910ml of water, thoroughly kneaded while heating, and after the starch was sufficiently gelatinized, poured into a molding box.
After cooling with water, the mixture was shredded to obtain 960 g of bracken mochi.
実施例２
実施例１の化工澱粉に代えて、コハク酸エステル化馬鈴
薯澱粉（試料３：置換度０．０５）を用いて実施例１と
同様にしてわらび餅を得た。Example 2 Warabimochi was obtained in the same manner as in Example 1 except that succinate esterified potato starch (Sample 3: degree of substitution 0.05) was used in place of the modified starch in Example 1.
実施例３
実施例１の化工澱粉に代えて、リン酸架橋ヒドロキシプ
口ピル化トウモロコシ澱粉（試料４：置換度０．１０）
．エビクロルヒドリン架橋アセチル酸化小麦澱粉（試料
５：１１換度０．１２）を用いて実施例ｌと同様にして
わらび餅を得た．実施例４
実施例１〜３で得たわらび餅のゲル強度，白色度、食感
を冷蔵（３℃）後５、２４、４８時間後に測定した。Example 3 In place of the modified starch of Example 1, phosphoric acid crosslinked hydroxypropylated corn starch (Sample 4: degree of substitution 0.10)
．． Warabi mochi was obtained in the same manner as in Example 1 using shrimp chlorohydrin cross-linked acetylated wheat starch (sample 5:11 conversion degree 0.12). Example 4 The gel strength, whiteness, and texture of the warabi mochi obtained in Examples 1 to 3 were measured 5, 24, and 48 hours after refrigeration (3° C.).
ゲル強度の測定は、レオメーター（不動工業■製）にて
，感圧軸φ８ｍｍ球型、テーブルスピード３０ｃｍ／ｍ
ｉｎの条件でゲルを破断し測定した．
白色度は、目視で観察した．一は白色化していないこと
を表わし＋の記号が増えるにつれて白色度が大きいこと
を意味する．
食感は．パネラーがわらび餅を食したときの柔らかさ、
弾力性等を総合評価し、良いものから順にＯ（非常に良
好）、Ｏ（良好）、Δ（少し劣る）×（劣る）と表示し
た。Gel strength was measured using a rheometer (manufactured by Fudo Kogyo ■) with a spherical pressure-sensitive axis of φ8 mm and a table speed of 30 cm/m.
The gel was broken and measured under conditions of in. Whiteness was visually observed. 1 indicates no whitening, and as the + sign increases, it means greater whiteness. As for the texture. The softness of the warabimochi when the panelists ate it,
Elasticity etc. were comprehensively evaluated and displayed in order of best: O (very good), O (good), Δ (slightly poor) x (poor).
以上のゲル強度、白色度、食感の結果を表工〜３に示す
。The results of the above gel strength, whiteness, and texture are shown in Table 3.
表−１
（実施例１で得たサンプル）
表−２偵施例２で得たサンプル）
表−３
償施例３で得たサンプル）
（効果）
実施例に示したように本発明のわらび餅は、化工澱粉を
配合しているので、冷蔵保存してもそのゲル強度の変化
は少なく、白色化しにくく、食感が劣化するのを防ぐ効
果がある。Table-1 (Sample obtained in Example 1) Table-2 Sample obtained in Example 2) Table-3 Sample obtained in Compensation Example 3) (Effects) As shown in the example, the warts of the present invention Since mochi contains modified starch, there is little change in its gel strength even when stored in the refrigerator, it is less likely to turn white, and has the effect of preventing deterioration of texture.
Claims (4)
合してなるわらび餅。(1) Warabi mochi made from starch as the main ingredient, but containing modified starch.
分子処理化またはこれらの方法を組み合わせて得られた
ものである請求項１記載のわらび餅。(2) The warabi mochi according to claim 1, wherein the modified starch is obtained by etherification esterification, crosslinking, low molecular weight treatment, or a combination of these methods.
チトウモロコシ、高アミローストウモロコシ、小麦、米
、タピオカおよびサゴから得られる澱粉を化工したもの
である請求項１または２記載のわらび餅。(3) The warabi mochi according to claim 1 or 2, wherein the modified starch is obtained by modifying starch obtained from potato, sweet potato, corn, waxy corn, high amylose corn, wheat, rice, tapioca, and sago.
１０％以上配合してなる請求項１記載のわらび餅。(4) The bracken rice cake according to claim 1, wherein the modified starch is blended in the main starch in an amount of 3% or more, preferably 10% or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1157331A JP2757024B2 (en) | 1989-06-20 | 1989-06-20 | Warabimochi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1157331A JP2757024B2 (en) | 1989-06-20 | 1989-06-20 | Warabimochi |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0322948A true JPH0322948A (en) | 1991-01-31 |
| JP2757024B2 JP2757024B2 (en) | 1998-05-25 |
Family
ID=15647358
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1157331A Expired - Lifetime JP2757024B2 (en) | 1989-06-20 | 1989-06-20 | Warabimochi |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2757024B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6021137A (en) * | 1996-08-27 | 2000-02-01 | Uniden Corporation | Data collection system |
| JP2006042727A (en) * | 2004-08-06 | 2006-02-16 | Matsutani Chem Ind Ltd | Food using starch as gelation material and having new palatability |
| WO2012173004A1 (en) * | 2011-06-14 | 2012-12-20 | 株式会社上野忠 | Mochi premix for mochi-containing bakery foods and method for producing mochi-containing bakery food |
| US9291477B2 (en) | 2010-09-03 | 2016-03-22 | Lsis Co., Ltd. | Sampling energy meter reading system using demand response of energy prices for a power saving mode |
| WO2018034009A1 (en) * | 2016-08-18 | 2018-02-22 | 長岡香料株式会社 | Mochi-like food product |
-
1989
- 1989-06-20 JP JP1157331A patent/JP2757024B2/en not_active Expired - Lifetime
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6021137A (en) * | 1996-08-27 | 2000-02-01 | Uniden Corporation | Data collection system |
| JP2006042727A (en) * | 2004-08-06 | 2006-02-16 | Matsutani Chem Ind Ltd | Food using starch as gelation material and having new palatability |
| JP4490202B2 (en) * | 2004-08-06 | 2010-06-23 | 松谷化学工業株式会社 | Foods with new texture using starch as gelling material |
| US9291477B2 (en) | 2010-09-03 | 2016-03-22 | Lsis Co., Ltd. | Sampling energy meter reading system using demand response of energy prices for a power saving mode |
| WO2012173004A1 (en) * | 2011-06-14 | 2012-12-20 | 株式会社上野忠 | Mochi premix for mochi-containing bakery foods and method for producing mochi-containing bakery food |
| JP5189713B2 (en) * | 2011-06-14 | 2013-04-24 | 株式会社上野忠 | Strawberry premix for baked food with strawberry and method for producing bakery food with strawberry |
| WO2018034009A1 (en) * | 2016-08-18 | 2018-02-22 | 長岡香料株式会社 | Mochi-like food product |
| JP2018027041A (en) * | 2016-08-18 | 2018-02-22 | 長岡香料株式会社 | Rice cake-like food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2757024B2 (en) | 1998-05-25 |
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