JPH0436151A - Combined cake and preparation of cake like ricecake using the same - Google Patents

Abstract

PURPOSE:To obtain the subject cake having excellent taste, flavor and formability by adding an acidulant to a raw material for rice cake dough composed mainly of gelatinized cereal powder or to an aqueous solution, adding sodium bicarbonate to the other component and adding the aqueous solution to the raw material for rice cake dough. CONSTITUTION:The objective cake can be prepared by adding an acidulant (e.g. tartaric acid: the amount is preferably 1-10wt.% based on the total dough in the case of compounding to a rice cake dough) as a foaming component to either one of a raw material for rice cake dough composed mainly of gelatinized cereal powder (e.g. nonglutinous rice flour) and an aqueous solution, adding sodium bicarbonate to the other component and adding the aqueous solution to the raw material for rice cake dough.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention provides a method of forming a mochi-like confectionery by adding an aqueous solution onto a raw material layer of mochi dough, which instantly expands due to foaming action.
The present invention relates to a combination confectionery that allows you to enjoy visual changes and creative interest, and a method for producing a mochi-like confectionery using the same.

[Prior Art] Generally, mochi dough is obtained by boiling rice cakes, fried rice, etc. and kneading them thoroughly, but the production thereof requires a steamer and kneading tools and is time-consuming.

On the other hand, in recent years, there has been a trend to welcome instant foods that simply add water or add glaze, and even in the field of traditional mochi-like foods, compared to the time-consuming process of making mochi dough. For example, there was a desire for something that would allow mochi dough to be easily obtained by simply pouring water.

In response to such requests, gelatinized grain powder, which is made by steaming, roasting, and pulverizing grains containing amylopectin as a main ingredient, has been developed and put into practical use as a material that can be made into rice cake dough by simply adding water. In addition, the above-mentioned α-ized rI! A new type of confectionery has been developed that uses i-powder to instantly produce a mochi-like confectionery.

However, the pregelatinized grain M powder has too good water permeability when left untreated, so when water is poured on it, the surface of the powder layer rapidly absorbs water and swells to form a film, allowing water to penetrate into the inside of the powder layer. Because it does not penetrate, the powder becomes ball-shaped, so-called "
It has the disadvantage that lumps are likely to occur. this"
If "clumps" occur, it will not be possible to form a uniform Kasuri fabric unless the powder and water are carefully kneaded, and the Kasuri fabric will not instantly become a Kasuri fabric.

Therefore, the present inventors developed α
By adding a water-alcohol mixed solution to a modified grain powder (for example, Kanbai powder), granulating it, and drying it to make a modified pregelatinized grain powder, water can penetrate into the inside of the powder layer just by adding water. , has already filed an application claiming that it is possible to instantaneously obtain a mochi-like confectionery with a uniform string-like structure (Published in 1986-1730).
Publication No. 87).

However, when trying to obtain, for example, a spherical rice cake-like confectionery using the modified pregelatinized grain powder of the above invention, it is necessary to mix the pregelatinized grain a powder with a water-alcohol mixed solution and then shape it into a spherical shape in advance. , or the modified pregelatinized grain powder and water must be brought into contact with each other in a mold to form a rice cake-like confectionery, which must then be taken out with an edible molded article, etc., and therefore can be obtained by such a method. The shape and size of spherical mochi-like confections are predetermined, so consumers can make them into any shape they want and enjoy the changes in the size of the mochi-like confectionery, allowing for visual changes and creativity during production. There was a problem with the lack of interest.

[Problem to be solved by the invention]

The present invention was created in view of these circumstances, and its purpose is to instantly expand and create a three-dimensional mochi-like shape of any shape by simply adding an aqueous solution to the surface of the mochi dough raw material. To provide a combination confectionery that allows the confectionery to be made and to enjoy visual changes and creative interest during the process of making the confectionery, and to provide a method for producing Ha confectionery using the combination confectionery.

[Means to solve the problem]

The above object is a combination voice consisting of a mochi dough raw material mainly composed of pregelatinized grain powder and a foaming component, and either an acidulant or sodium bicarbonate, which is a foaming component, is added to the mochi dough raw material. A combination confectionery characterized in that the other foaming ingredient is separately packaged, and either the M-type raw material or aqueous solution mainly consisting of pregelatinized grain powder contains an acidulant that is a foaming ingredient on one side, and an acidulant that is a foaming ingredient on the other side. This is achieved by a method for producing a mochi-like confectionery using a combination confectionery containing sodium hydrogen carbonate, which is characterized by adding an aqueous solution to the mochi dough raw material.

That is, the present inventors studied a composition that, when added with water, changes its size on a layer of pregelatinized grain powder and forms a mochi-like confectionery into an arbitrary shape such as a sphere. As a result, by utilizing the foaming phenomenon of acid-sodium hydrogen carbonate, the mochi dough raw material mainly composed of pregelatinized grain powder contains one of the foaming ingredients, acidulant and sodium hydrogen carbonate, and the other By preparing an aqueous solution containing a foaming component that is not included in the raw material, and dropping the aqueous solution dropwise onto the surface of the kasuri fabric raw material layer, the acidulant and sodium bicarbonate react and foam! # Expansion of housing and raw materials.

The present invention was completed by discovering that a three-dimensional mochi-like confectionery can be formed while changing.

Next, the present invention will be explained in detail.

The combination confectionery of the present invention consists of a mochi dough raw material mainly composed of pregelatinized grain powder and a foaming component, and one of the foaming components, an acidulant or sodium hydrogen carbonate, is blended into the mochi dough raw material, The other foaming component is kept separate from this.

First, as for the gelatinized grain powder that is the main ingredient of mochi dough,
Examples include potato starch, Wakino corn starch, and steamed rice flour, which mainly contain amylopectin, and those made from potato starch or waxy corn starch are superior in terms of viscoelasticity.

Further, these may be used alone or in combination of two or more. α
Preferably, the method of gelatinization is a hot roll method in which gelatinized drying is performed using hot rollers, followed by pulverization.
The resulting mochi-like confectionery has a good texture, and the viscoelastic strength of the resulting mochi-like confectionery is also suitable.

The blended amount of this pregelatinized grain powder is 5% of the total weight of mochi dough ingredients.
If the content of pregelatinized grain powder is less than 50%, the viscoelasticity of the resulting mochi-like confectionery will be insufficient, resulting in poor shape retention of the mochi-like confectionery. The texture tends to deteriorate.

Further, the foaming components that are the constituent components of the combination confectionery of the present invention are the acidulant and sodium hydrogen carbonate as described above.

Examples of the above acidulant include edible organic acids such as tartaric acid, citric acid, malic acid, and fumaric acid, and these may be used alone or in combination of two or more.

The amount of this foaming ingredient to be added to the mochi dough raw material is as follows:
It is preferable to make it 1% or more in the total weight of mochi dough raw materials.
If the foaming acid content is less than 1%, foaming will be insufficient when an aqueous solution is added to the mochi dough raw material, and the resulting mochi-like confectionery will tend to expand and only have a flat shape. It is in. Furthermore, the higher the proportion of the foaming component in the mochi dough raw material, the better the foaming properties and the greater expansion of the mochi-like confectionery, but from the viewpoint of flavor, the foaming component is preferably 10% or less.

Next, the form of the mochi dough raw material may be a powdered mixture of pregelatinized grain powder and foaming component powder, or a dried product such as granules obtained by granulating and drying these.

However, at this time, it is desirable that particles with a large particle size of 100 mesh or more account for 80% or more of the total weight of the mochi dough raw materials. In other words, particles with a small particle size of less than 100 mesh have insufficient water permeability, so when an aqueous solution is dropped, only a nearly flat mochi-like confection is formed on the surface of the mochi dough raw material layer, and an expanded state is formed. It is difficult to become 1.
Powder with a particle size of less than 0.00 mesh is granulated and dried to
When the granules have a particle size of 0 mesh or more, the composition has good permeability and can form a three-dimensional mochi-like confectionery. The granulation method includes crushing granulation, fluidized granulation, etc. In particular, it is preferable that the foaming component is made into an aqueous solution in advance and uniformly sprayed onto the gelatinized grain powder for fluidized granulation.

In other words, in the mochi dough raw material granulated by the above method, the foaming ingredients are mixed into the gelatinized grain powder more uniformly than when the granules are mixed, so when the aqueous solution is added dropwise, the foaming is sufficient. This process improves the expandability of the mochi-like confectionery.

A rice cake-like confectionery can be produced using the combination confectionery of the present invention having the above-mentioned structure, for example, as follows.

That is, first, it is made as shown in FIG. On the other hand, in the container (3), dissolve the other foaming component (4) in water and make an aqueous solution of 1! Prepare.

At this time, the concentration of the foaming component in the aqueous solution is preferably 1% or more. That is, the concentration of the foaming component is 1
If it is less than %, the reaction with the foaming component in the mochi dough raw material will be insufficient, resulting in poor foaming properties, making it difficult for the mochi-like confectionery to expand. Further, the higher the concentration of the foaming component, the more suitable it is for expanding the rice cake-like confectionery, but from the viewpoint of flavor, it is preferable to keep it at 10% or less.

Next, as shown in Fig. 2, the aqueous solution (6) is sucked up using a dropper-shaped container (5) and dripped onto the mochi dough raw material layer in the tray (1), or by continuously extruding it.
It instantly foams and expands into a spherical, patterned, etc. shape and becomes a three-dimensional mochi-like confectionery (7). You can eat it by taking it out with a spoon or the like.

In addition, if you want to make the mochi-like confectionery larger, you can place the mochi-like confectionery (7) on the mochi dough raw material layer on the tray (1).
) while moving the mochi-like confectionery (7) to cover the mochi-like confectionery (7) with the mochi dough raw material, and then dropping the aqueous solution (6). When repeating this motion, a visual change in which the mochi-like confectionery becomes larger as it foams and expands. You can enjoy it.

In commercializing the combination confectionery of the present invention, the mochi dough raw material containing one foaming component and the other foaming component are separately filled and packaged in bags, containers, etc.

In addition, the foaming ingredient that is packaged separately may be filled and packaged in the form of powder, granules, liquid, etc., and the eater himself/herself may put it in a container and add water to make an aqueous solution before eating. It may be made into an aqueous solution and sealed and filled into a dropper-like container that can be easily dropped.

The foaming ingredients packaged separately from the mochi dough raw materials of the combination confectionery of the present invention may be appropriately added with sweetener pigments, fragrances, etc., as necessary. It is preferable to granulate the mochi dough raw material using a variable natural pigment, since you can enjoy watching the color change when an aqueous solution is added dropwise.

Furthermore, when adding a carbohydrate sweetener such as sugar to the separately packaged foaming component, it is desirable that the sugar content when made into an aqueous solution is 20% or less.

That is, when the sugar content of the aqueous solution exceeds 20%, the resulting mochi-like confectionery will have insufficient viscoelasticity, and the shape and texture of the mochi-like confectionery will tend to deteriorate.

Furthermore, topping materials such as colorful sugar, alazan, and spray chocolate are attached to the combination confectionery of the present invention,
The surface of the mochi-like confectionery may be decorated.

〔Effect of the invention〕

As described above, the combination confectionery of the present invention consists of a mochi dough raw material and a foaming component, and the mochi dough raw material is mainly composed of gelatinized grain powder containing either an acidulant or sodium bicarbonate as a foaming component. By simply adding a small amount of an aqueous solution containing the other foaming component to the foam, a three-dimensional rice cake-like confectionery can be instantaneously foamed and expanded. Therefore, unlike conventional mochi-like sweets, the eater can simultaneously enjoy the creative fun of creating an arbitrary three-dimensional shape and the visual change of changing size.

In addition to the highly viscoelastic texture unique to mochi-like sweets, you can also enjoy the popping sensation and refreshing sensation of a carbonated drink due to the foaming action of the foaming ingredient.

Furthermore, mochi-like sweets in three-dimensional shapes such as spheres can be easily made by simply adding water without using a mold or the like.

Furthermore, by adding a pigment that changes depending on the pH to the powder layer, you can enjoy the color change when adding water, and by attaching the topping material to the surface of the mochi-like confectionery.
You can enjoy a wide variety of visual changes.

Next, the present invention will be specifically explained with reference to examples.

[Example] (Preparation of pregelatinized grain powder) Potato starch was washed, polished, reduced, and dehydrated, then kneaded with water, gelatinized and dried with a hot roller at 150°C, and then ground, and sieved. Separately, gelatinized potato starch powder was obtained.

(Preparation of raw materials for mochi dough) (Examples 1 and 2) After mixing the above gelatinized potato starch powder and foaming ingredients in the proportions shown in Table 1, they were granulated using a fluidized granulator. It was sieved to obtain granules containing 80% or more of 100 mtsunyuon. Next, a sweetener and a flavor were powder-mixed with the granules to obtain a raw material for mochi dough.

(Example 3) The procedure was the same as in Example 1 except that the raw material for rice cake dough was prepared only by heating the powder without granulating it.

(Example 4) In preparing the mochi dough raw material, the foaming component was dissolved in 100 parts by weight of water, and fluidized granulation was carried out while spraying it on gelatinized potato starch.
% or more. The rest was the same as in Example 1.

(Preparation of powder for aqueous solution) Fine granulated sugar and foaming component were mixed in the proportions shown in Table 1 to prepare a powder for aqueous solution.

Using the mochi dough raw materials and water F4 liquid powder of Examples 1 to 4 above, mochi-like confections were obtained in the following manner. That is, first, the mochi dough raw material was poured into a tray to form a substantially uniform mochi dough raw material layer. On the other hand, the powder for aqueous solution has a foaming component concentration of 5%.
It was dissolved in water to make an aqueous solution. Q, 3 cc of this was dropped onto the mochi dough raw material layer using a dropper to form a spherical mochi-like confectionery. Next, the shape, viscoelasticity, flavor, and texture of this spherical mochi-like confectionery were examined using specialized Baffle 50.
The evaluation was made according to the following criteria.

(Shape evaluation) Visually check that the shape of the spherical mochi-like confectionery is spherical (5 points)
, spherical (3 points), and flat (1 point), and the average value is shown.

(Viscoelasticity) Regarding the viscoelasticity when pulling a spherical mochi-like confectionery with both hands,
Hard to cut (5 points), average (3 points), easy to cut (1 point)
Judgment was made using the following evaluation criteria, and the average value is shown.

(Flavor/texture) The flavor/texture of the Cane Cane M confectionery was evaluated using evaluation criteria of good (5 points), fair (3 points), and poor (1 point), and the average value was shown.

From the results in Table 1, the rice cake-like confections obtained from Examples 1 to 4 had good results in all respects of viscoelasticity, shape, flavor, and texture.

[Brief explanation of drawings]

FIG. 1 and FIG. 2 are explanatory diagrams showing an example of an embodiment of the present invention.

Claims (2)

[Claims] (1) A combination confectionery consisting of a mochi dough raw material mainly composed of pregelatinized grain powder and a foaming component, in which either an acidulant or sodium hydrogen carbonate, which is a foaming component, is blended into the mochi dough raw material, A combination confectionery characterized in that the other foaming ingredient is packaged separately. (2) The feature is that either the mochi dough raw material mainly consisting of pregelatinized grain powder or the aqueous solution contains an acidulant, which is a foaming component, and the other contains sodium hydrogen carbonate, and the aqueous solution is added to the mochi dough raw material. A method for producing a mochi-like confectionery using a combination confectionery.