JPH0463544A - Method for preparing starchy food - Google Patents

Abstract

PURPOSE:To prepare the subject food having excellent preservability for, along period and useful for rice cake snacks, etc., by kneading a composition containing the hydrolysate of alpha-starchy raw material with beta-amylase as a main raw material, packing and sealing the product in a container and thermally sterilizing the packed product. CONSTITUTION:A composition comprising 100 pts.wt. of the hydrolysate of an alpha-starchy raw material such as a mixture of 100-41 pts.wt. of non-glutinous rice and 0-59 pts.wt. of glutinous rice with beta-amylase, <=50 pts.wt. of sucrose and 2 pts.wt. of an emulsifier (e.g. sugar ester) is mixed with an acidic substance (e.g. citric acid), packed and sealed in a container and subsequently thermally sterilized to provide the objective food.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a method for producing starchy foods such as dumplings and mochi sweets that can be stored for a long period of time and that do not deteriorate or spoil. It is related to.

[Prior art and problems to be solved by the invention] A method for long-term prevention of aging of α-starch contained in dumplings, mochi sweets, etc. by using starch degraded by β-amylase is already known. (For example, JP-A-62
-79746). death.

However, especially when it comes to foods with a high moisture content, even if aging can be prevented, there is a lack of storage stability due to spoilage. In addition, heat-sterilized foods have been unsatisfactory in terms of shape retention and color tone. The present invention solves this problem.

[Means to solve the problem]

In the present invention, starchy foods refer to dumplings, mochi sweets, etc.
Starchy material refers to starch, starch-containing flour or grain. Therefore, rice.

This includes rice flour, potato starch, wheat starch, cornstarch, etc. Among them, rice 7 rice flour is particularly suitable in the present application, and among these, 100 to 41 parts of polished rice (in the present invention, polished rice includes polished rice flour) and glutinous rice (in the present invention, glutinous rice refers to (Including glutinous rice flour)
A mixture in a ratio of 0 to 59 parts appears to be particularly good.

Also, starch is not used alone, but in flour.

Other materials that can be used as a partial substitute for grains and used in the present invention are as follows.

(1) Sugar: sucrose, maltose, lactose, glucose, starch syrup, high-fructose sugar, etc. When used, the amount of sucrose should be less than 50 parts per 100 parts of starchy material.

(2) Sugar alcohols: Sorbitol, maltitol, xylitol, reduced starch hydrolyzate, etc., and are used in very small amounts.

(3) Emulsifier: Sugar ester, monoglyceride, polyglyceride, etc. When used, it is used in an amount of about 2 parts or less per 100 parts of starch material.

+41 PH Adjuster: Adjusts the pH using citric acid, lactic acid, etc. In particular, PH of 5 to 5.5 seems to be good.

(5) Others: oil, fat, protein, 1 colorant, 2 flavors, seasonings, etc., used as appropriate.

(6) Enzyme: The manufacturing process for β-amylase preparations is generally as follows.

+8) Mixing of raw materials...Add water as appropriate to the starchy material and mix.

) Steaming: The mixture obtained above is steamed (for example, at 95° C. for about 30 minutes) to gelatinize it.

(C) Cooling: Cool (especially to 60° C. or lower) by appropriate means such as air cooling or water cooling.

(dl starch substance... After cooling, add the product to the product for decomposition of starch in the β-amyl material and addition of other raw materials. β-amyl may be a commercially available product.

For example, the reaction conditions are as follows. the law of nature.

・The working temperature is around 60℃.

・Duration of action is around IO minutes. ・The working pH is approximately 5~7° In addition, β-amylase is added. The amount is relative to starch Ig. Approximately 50 units is optimal. It's good.

The above product requires other raw materials and water. Knead as needed. water The moisture content of the final product is It should be around 40-55%. It is better to when needed Adjust the pH to 5-5.5. Ru.

In addition, these other raw materials were used from the beginning. ) Molding 1g sealed package (Company) Heat sterilization It may be added.

Dumpling-shaped, cube-shaped, etc. to suit your taste. Molded together or filled into containers do.

Even in vacuum packaging, inert gas Air-containing packaging such as Good too. Also, the container is a pouch.

If it is something that can be sealed, such as a tray It can be anything.

For example, the sterilization conditions are as follows. the law of nature.

- Sterilization temperature is 115℃.

- Sterilization time is approximately 20 to 35 minutes.

The pH of the sterilized material is approximately 5.0~5.5° ・Do not allow the container to expand during sterilization. Apply pressure as appropriate to prevent However, the pressure difference inside and outside the container is large. Make sure it doesn't get too dark.

〔Example〕

■Making skewered dumplings 40 g of non-glutinous rice flour (Ig, 100 g of glutinous rice flour and 300 g of water)
g was added and steamed at 95°C for 30 minutes to gelatinize the starch. This was cooled to 60°C, and the β-amylase preparation (2
7000 units/g) was applied at 60° C. for 10 minutes. Next, add 50g of sucrose and sorbitol (B
x70) 50g.

120 g of citric acid and 110 w1 of water were added and kneaded to obtain dumplings with a decomposition rate to maltose of 15%, a pH of 5.2, and a water content of 50%.

Shape each 10g of this into a ball shape and skewer 4 of each to make 2 skewered dumplings, size 120x90x35-, thickness 0.5cm.
It was placed in a PP tray and sealed.

This was heat sterilized at 115° C. for 30 minutes using an aerated heat sterilization method so that the F value was 1.3 or higher. After sterilization,
The moisture in the dumplings condensed on the inner surface of the container, but after being left at room temperature for about 3 days, the condensed moisture returned to the inside of the dumplings. The skewered dango thus obtained remained soft, fresh, and of high quality even after being left at room temperature for 6 months.

■Making Daifuku 400g non-glutinous rice flour, 100g glutinous rice flour and 300g water.
was added and steamed at 95°C for 30 minutes to gelatinize the starch. This was cooled to 60°C, and the β-amylase preparation (27
000 units/g) was applied at 60° C. for 10 minutes. This includes sucrose 5ag and sorbitol (Bx7Q)
50 g, 1.20 g of citric acid, and 110 g of water were added and kneaded, decomposition rate to maltos was 15%, pH was 5.2, and water content was 50%.
I got dumplings.

Separately Bx55. Bean paste adjusted to pH 5.2 was prepared, and daifuku was produced by wrapping the bean paste in a ratio of 15 g of dango to the log of the bean paste using a wrapping machine.

This Daifuku is 51mm in diameter. Height 43. It was placed in a semi-cylindrical CPP cup with a thickness of 0.5 mm and sealed.

This was heat sterilized at 115° C. for 35 minutes using an aerated heat sterilization method so that the F value was 1.3 or higher. After sterilization,
The moisture in the dumplings condensed on the inside of the container, but it was left open at room temperature for about 3 days! The condensed water returned to the inside of the dumpling. The Daifuku thus obtained remained soft, fresh, and of high quality even after being left at room temperature for 6 months.

[Effect]

The degree of decomposition of starch degraded by β-amylase, which is used to prevent the long-term aging of pregelatinized starch contained in dumplings, rice cakes, etc., can be indicated by the amount of maltose produced. If the amount of decomposed maltose produced is less than 15%, the starch will be aged and cannot be stored for a long time.

If the amount of decomposed maltose produced is 25% or more, the viscoelasticity of rice cakes, dumplings, etc. will be low, which is unfavorable in terms of flavor.

For example, the amount of maltose produced when β-amylase is reacted with rice flour at 60° C. 1O is shown in the following table.

Table 1 Amount of maltose produced (%) depending on the amount of β-amylase reaction (unit/g) By changing the pH and sterilization conditions (P, value), the properties of the dumplings produced at that time, especially the degree of browning, change in shape, The aging and sterilization conditions during storage are summarized in the table below.

Table 2 Properties of dumplings under various conditions Table 1 shows that it is necessary to add 50 units/g (starch) or more of β-amylase to prevent starch from aging.

〔effect〕

In the method of producing dango, non-glutinous rice flour, glutinous rice flour, β-
According to the amount of amylase, sucrose and water and the present invention,
It is possible to provide dumplings, rice cakes, etc. that can be stored for a long time, which have not existed on the market until now. In addition, by adjusting the mixing ratio of glutinous rice cake and rice cake in the blend and the pH, it is possible to provide dumplings, Kasuri kasuri, etc. that do not turn brown and have good shape retention and can be stored for a long period of time.

Note) Enzyme browning and shape retention... Aging and sterilization... The amount of β-amylase added indicates the number of units relative to starch Ig.

O has no browning.

△ indicates slight browning.

× indicates browning.

Q has good shape retention.

△ indicates slightly poor shape retention.

× indicates poor shape retention.

O does not age for a long time.

× is aging.

○ indicates no microbial contamination for a long period of time.

Claims (1)

[Scope of Claims] (1) A composition comprising as a main raw material a gelatinized starch material decomposed by β-amylase is kneaded, filled into a container, sealed, and heat sterilized. A method for producing starchy foods. (2) A starchy material is steamed to gelatinize it, cooled, and then decomposed with β-amylase. A composition whose main raw material is the resultant is mixed and kneaded, and the pH of this material is adjusted to about 5 to 5.
．． 5. A method for producing a starchy food, which comprises adjusting the starch food to 5, filling and sealing it into a container, and sterilizing it by heating. (3) Steam the starchy material to gelatinize it at 60°C.
100 parts (parts by weight, same below) of the product obtained by cooling it and decomposing it with β-amylase, 50 parts of sucrose
2 parts or less of emulsifier and a pH of about 5 to 2 parts of emulsifier.
A method for producing a starchy food, which comprises adding an acidulant and kneading the product to a concentration of 5.5, filling and sealing the mixture into a container, and sterilizing it by heating. (4) Claims (1), (2), or (3) characterized in that 100 to 41 parts of glutinous rice and 0 to 59 parts of glutinous rice are mixed as starch materials.
Method of manufacturing the starchy food described. (5) Production of a starchy food according to claim (1), (2) or (3), characterized in that the moisture content of the starchy material treated with β-amylase is 40 to 55%. Method.