JPH0471500B2 - - Google Patents
Info
- Publication number
- JPH0471500B2 JPH0471500B2 JP61193062A JP19306286A JPH0471500B2 JP H0471500 B2 JPH0471500 B2 JP H0471500B2 JP 61193062 A JP61193062 A JP 61193062A JP 19306286 A JP19306286 A JP 19306286A JP H0471500 B2 JPH0471500 B2 JP H0471500B2
- Authority
- JP
- Japan
- Prior art keywords
- water
- powder
- mochi
- grain powder
- pregelatinized
- 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.)
- Expired - Lifetime
Links
- 239000000843 powder Substances 0.000 claims description 77
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 74
- 239000011259 mixed solution Substances 0.000 claims description 15
- 229920000945 Amylopectin Polymers 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 description 42
- 241000209094 Oryza Species 0.000 description 21
- 235000007164 Oryza sativa Nutrition 0.000 description 21
- 235000009566 rice Nutrition 0.000 description 21
- 241000519695 Ilex integra Species 0.000 description 18
- 239000000047 product Substances 0.000 description 15
- 230000035699 permeability Effects 0.000 description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
- 230000000694 effects Effects 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 238000004898 kneading Methods 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 241000283973 Oryctolagus cuniculus Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000000177 Indigofera tinctoria Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 229940097275 indigo Drugs 0.000 description 1
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- -1 is prepared Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、加水することにより簡単に餅状に
なる加水成形性α化穀類粉末に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to hydroformable pregelatinized grain powder that can be easily shaped into a rice cake by adding water.
一般に、餅生地は、糯米、粳米等を蒸煮し充分
にこねることにより得られるもので、その製造に
は蒸し器やこねる道具等が要り、結構手間ひまの
かかるものである。
Generally, mochi dough is obtained by steaming glutinous rice, glutinous rice, etc. and kneading it thoroughly, and its production requires a steamer, kneading tools, etc., and is quite time-consuming.
一方、近年熱水を注ぐだけの即席食品や、加熱
するだけの即席食品等が歓迎される風潮にあり、
なかでも乾燥即席麺の普及は目覚ましいものであ
る。 On the other hand, in recent years there has been a trend of welcoming instant foods that require only pouring hot water or heating.
Among them, the spread of dried instant noodles is remarkable.
そこで、伝統的な餅様食品の分野においても、
手間ひまをかけて一から餅生地をつくるよりも、
例えば水を注ぐだけで簡単に餅生地が得られるよ
うなものが望まれている。 Therefore, in the field of traditional mochi-like foods,
Rather than taking the time and effort to make mochi dough from scratch,
For example, there is a desire for something that can easily produce mochi dough just by pouring water.
このような要望を受けて、水を注ぐだけで餅生
地となるものとして、アミロペクチンを主体とす
る穀類（糯米、ワキシコーンスターチ等）を蒸
練、焙焼、粉砕した穀類粉末のα化物が開発さ
れ、実用化されているが、上記α化穀類粉末は水
の浸透性が良すぎるため、水を注ぐと粉末層の表
面が急激に吸水膨張して膜状になり、粉末層の内
部まで水を浸透させない。そのため、粉末が玉状
になつて、いわゆる「ダマ」が発生しやすい、と
いう難点を有している。ダマが発生すると、丁寧
に粉末と水とをこねなければ均一な餅生地となら
ず、手間がかかり不便である。 In response to these requests, we developed a gelatinized grain powder made by steaming, roasting, and pulverizing grains containing amylopectin (glutinous rice, waxy corn starch, etc.) that can be made into mochi dough by simply adding water. However, the above-mentioned pregelatinized grain powder has very good water permeability, so when water is poured on the powder layer, the surface of the powder layer rapidly absorbs water and swells, forming a film-like structure, allowing water to reach the inside of the powder layer. do not penetrate. Therefore, it has the disadvantage that the powder tends to become ball-shaped and so-called "clumps" are likely to occur. If clumps occur, the mochi dough will not be uniform unless the powder and water are carefully kneaded, which is time-consuming and inconvenient.
これに対し、粉末から餅生地を得るのではな
く、熱水によつて瞬時に湯戻しすることのできる
即席餅が提案されている（特開昭53−56336号公
報）。これによれば、α化餅米粉を高水分アルコ
ール水溶液と混合して湿潤させ、互いに結着させ
た状態で賦形し、乾燥することにより成形乾燥即
席餅を得ることができる。しかし、このものは、
一定の形状が与えられた餅そのものを、熱水によ
つて復元できるようにしたものであつて、求肥や
餅様菓子等を、必要に応じて適宜の形状につくる
ことのできるものではない。そして、復元後の餅
が餅らしい粘弾性を有するよう高水分アルコール
水溶液を用いてα化餅米粉を湿潤させ粉末同士を
結着させたのち乾燥しているため、各粉末が充分
に餅化して互いに強固に結着し硬いガラス質の多
孔構造を形成している。したがつて、このもの
は、水が内部まで入りにくく、熱水で湯戻しを行
わないと短時間で復元しないという不便さを有す
る。 In response to this, an instant rice cake has been proposed that can be reconstituted instantaneously with hot water instead of obtaining mochi dough from powder (Japanese Patent Laid-Open Publication No. 56336/1983). According to this, a shaped dry instant rice cake can be obtained by mixing gelatinized sticky rice flour with a high water alcohol aqueous solution, moistening it, shaping it in a mutually bonded state, and drying it. But this one is
It is a mochi itself that has been given a certain shape and can be restored using hot water, and it is not possible to make gyuhi or mochi-like confectionery into an appropriate shape as needed. Then, in order for the restored mochi to have the viscoelasticity typical of a mochi, the pregelatinized mochi rice flour is moistened with a high-hydration alcohol aqueous solution to bind the powders together, and then dried, so that each powder is sufficiently transformed into mochi. They are strongly bonded to each other to form a hard glassy porous structure. Therefore, this product has the inconvenience that it is difficult for water to penetrate inside and the product cannot be restored in a short time unless it is rehydrated with hot water.
また、特開昭53−104747号公報には、α化穀類
粉末に低水分アルコール溶液を加え、これを圧縮
成形し、蒸煮、乾燥することにより即席餅をつく
る方法が開示されているが、このものも、上記の
ものと同様、熱水によつて復元する即席餅の提供
を目的としたものであり、アルコール溶液を加え
たのち圧縮工程および蒸煮工程を経由させるた
め、内部が緻密な餅構造になる。したがつて、こ
のものも、上記のものと同様、水が内部まで入り
にくく、熱水で湯戻しを行わないと短時間で復元
できない。 Furthermore, JP-A-53-104747 discloses a method for making instant rice cakes by adding a low-water alcohol solution to pregelatinized grain powder, compression-molding it, steaming it, and drying it. Similar to the above, this type of rice cake is intended to provide instant rice cakes that can be reconstituted using hot water.The rice cake has a dense internal structure because it goes through a compression process and a steaming process after adding an alcohol solution. become. Therefore, like the above-mentioned one, it is difficult for water to penetrate into the inside of this one, and it cannot be restored in a short time unless it is rehydrated with hot water.
したがつて、常温の水をかけるだけで瞬時に簡
単に任意形状の餅様品が得られるようなα化穀類
粉末は得られていないのが実情である。 Therefore, the reality is that a pregelatinized grain powder that can be instantly and easily obtained into a rice cake-like product of any shape simply by pouring room-temperature water on it has not been obtained.
この発明は、このような事情に鑑みなされたも
ので、水の浸透性が適度に抑えられており、加水
によつてダマを生じることなく任意の形状の餅様
品とすることのできる加水成形性α化穀類粉末の
提供をその目的とするものである。 This invention was made in view of the above circumstances, and is a water-added molding method in which the permeability of water is moderately suppressed, and which can be made into mochi-like products of any shape without forming lumps due to the addition of water. The purpose of the present invention is to provide gelatinized grain powder.
上記の目的を達成するため、この発明の加水成
形性α化穀類粉末は、アミロペクチンを主体とす
る穀類粉末のα化物が、水の含有量が２〜25重量
％に設定された水−アルコール混合溶液を、α化
穀類粉末に対し５〜40重量％の割合で加えられ互
いに結着しない状態で乾燥され、冷水の存在下で
相互に結着し成形体となるという構成をとる。な
お、この発明において、「冷水」とは、熱水に対
する用語であり、50℃以下の温・冷水を意味する
ものである。
In order to achieve the above object, the hydromoldable pregelatinized grain powder of the present invention is a water-alcohol mixture containing a pregelatinized grain powder mainly containing amylopectin with a water content of 2 to 25% by weight. The solution is added at a ratio of 5 to 40% by weight to the pregelatinized grain powder, dried in a state where they do not bind together, and is bound together in the presence of cold water to form a molded body. In addition, in this invention, "cold water" is a term for hot water, and means hot/cold water of 50° C. or lower.
すなわち、本発明者らは、粉末に、熱水ではな
く冷水を加えるだけで、混練しなくても即座に均
一に餅状化して任意形状の餅様品となる加水成形
性α化穀類粉末を開発するために、α化穀類粉末
のダマ発生防止方法について一連の研究を行つ
た。その結果、従来のα化穀類粉末に、水含有量
が２〜25重量％（以下「％」と略す）に設定され
た水−アルコール混合溶液を、α化穀類粉末に対
し５〜40％の割合で加えてある程度湿潤状態に
し、これを、粉末同士が互いに結着しない状態で
乾燥すると、得られる粉末は、加水時に水浸透性
が抑制されて急激が吸水膨潤が起こらず、ダマも
発生しなくなることを見いだした。したがつて、
このものは、冷水に加えただけで、混練しなくて
も即座に互いに結着して餅様品となる。また、加
水によつて型内で餅状化した成形品は、ちぎれた
り伸びたりすることなく、形状を維持したままで
脱型することができることを見いだした。
That is, the present inventors have created a hydroformable pregelatinized grain powder that can be uniformly formed into a mochi-like product of any shape without kneading by simply adding cold water instead of hot water to the powder. In order to develop this, we conducted a series of studies on a method for preventing the formation of clumps in pregelatinized grain powder. As a result, we added a water-alcohol mixed solution with a water content of 2 to 25% by weight (hereinafter referred to as "%") to the conventional pregelatinized grain powder at a concentration of 5 to 40% of the pregelatinized grain powder. If the powder is added in a certain proportion to a somewhat moist state and then dried in a state where the powders do not bind to each other, the resulting powder will have suppressed water permeability when water is added and will not undergo rapid water absorption and swelling and will not form lumps. I found out that it disappears. Therefore,
When this product is added to cold water, it instantly binds together without kneading to form a rice cake-like product. It has also been found that a molded product formed into a cake-like shape in a mold by adding water can be removed from the mold while maintaining its shape without tearing or stretching.
つぎに、この発明を詳しく説明する。 Next, this invention will be explained in detail.
この発明の加水成形性α化穀類粉末は、例えば
つぎのようにして製造することができる。すなわ
ち、まず、従来からあるα化穀類粉末、例えば寒
梅粉を準備し、これに水とアルコールとを所定量
だけ混合した混合溶液を加えて攪拌する。そし
て、この混合物を、さらさらの粉末状になるよう
乾燥して改質されたα化穀類粉末を得る。 The hydroformable pregelatinized grain powder of the present invention can be produced, for example, as follows. That is, first, a conventional gelatinized grain powder, such as Kanbai powder, is prepared, and a mixed solution of a predetermined amount of water and alcohol is added thereto and stirred. This mixture is then dried to obtain a modified pregelatinized grain powder.
このようにして得られた加水成形性α化穀類粉
末は、水−アルコール混合溶液による処理のた
め、水浸透性が抑制されている。したがつて、上
記加水成形性α化穀類粉末に冷水を加えると、急
激な吸水膨潤が起こらず、水の浸透とともに瞬時
にダマのない餅生地をつくることができ、即席の
求肥原料や大福餅等の餅菓子の餅素材とすること
ができる。また、この加水成形性α化穀類粉末を
所定のモールドに入れて加水し、型抜きすること
により、子供が作りながら楽しめる即席餅様粉末
として利用することもできる。 The hydroformable pregelatinized grain powder thus obtained has reduced water permeability because it is treated with a water-alcohol mixed solution. Therefore, when cold water is added to the above-mentioned hydroformable pregelatinized grain powder, rapid water absorption and swelling will not occur, and as water permeates, a lump-free mochi dough can be instantly made, which can be used as instant gyuhi raw material or daifuku mochi. It can be used as a mochi material for mochi confectionery such as. Furthermore, by placing this hydroformable pregelatinized grain powder in a predetermined mold, adding water, and cutting it out, it can also be used as an instant mochi-like powder that children can enjoy while making.
なお、上記製法において、水−アルコール混合
溶液によつて処理するα化穀類粉末としては、寒
梅粉の他に、糯米粉、粳米粉、ワキシコーンスタ
ーチ等のα化物があげられる。 In addition, in the above manufacturing method, as the pregelatinized grain powder treated with the water-alcohol mixed solution, in addition to Kanbai powder, there may be mentioned pregelatinized products such as glutinous rice flour, glutinous rice flour, and waxy corn starch.
また、上記製法において、α化穀類粉末に添加
する水−アルコール混合溶液は、水の含有量が２
〜25％に設定されたものでなければならない。す
なわち、水が25％より多いと、α化穀類粉末が餅
化し互いに結着してダマができやすいため、加水
によつて均一な餅状品が得られない。逆に、水が
２％未満では、α化穀類粉末に対する水浸透性抑
制効果が得られないからである。 In addition, in the above manufacturing method, the water-alcohol mixed solution added to the pregelatinized grain powder has a water content of 2.
Must be set to ~25%. That is, if the water content is more than 25%, the pregelatinized grain powder becomes a rice cake and tends to bind to each other to form lumps, making it impossible to obtain a uniform rice cake-like product by adding water. Conversely, if the water content is less than 2%, the effect of suppressing water permeability to the pregelatinized grain powder cannot be obtained.
そして、α化穀類粉末に対する水−アルコール
混合溶液の添加量は、５〜40％に設定しなければ
ならない。５％よりも少ないと、α化穀類粉末に
対する水浸透性抑制効果が得られず、逆に40％を
越えると、α化穀類粉末が餅化し互いに結着し
て、さらさらの粉末状乾燥品を得ることができな
い。 The amount of the water-alcohol mixed solution added to the pregelatinized grain powder must be set at 5 to 40%. If it is less than 5%, the effect of suppressing water permeability to pregelatinized grain powder cannot be obtained, and if it exceeds 40%, conversely, the pregelatinized grain powder turns into rice cake and binds to each other, resulting in a smooth dry powder product. can't get it.
なお、上記水−アルコール混合溶液において、
用いるアルコールとしては、エタノールが好適で
ある。 In addition, in the above water-alcohol mixed solution,
Ethanol is suitable as the alcohol used.
さらに、この発明の加水成形性α化穀類粉末を
餅状化させるために用いる冷水は、すでに述べた
ように、熱水とは異なるもので、50℃以下、特に
好ましくは10〜35℃程度のものが好適である。通
常は、常温のものを使用すれば足りる。 Furthermore, as mentioned above, the cold water used to form the hydroformable pregelatinized grain powder of the present invention into a rice cake is different from hot water, and is at a temperature of 50°C or less, particularly preferably about 10 to 35°C. Preferably. Normally, it is sufficient to use one at room temperature.
つぎに、この発明の加水成形性α化穀類粉末の
水浸透性抑制効果を調べるために、つぎのような
試験を行つた。すなわち、第１図ａに示すよう
に、一定の深さを有する容器１に単なる寒梅粉
（従来のα化穀類粉末）２を入れ、一方、第１図
ｂに示すように、容器３に上記のようにして水−
アルコール混合溶液で処理した寒梅粉（加水成形
性α化穀類粉末）４を入れて、ともに、上方から
水を滴下してその水滴の状態を観察した。この場
合、第２図ａに示すように、容器１においては寒
梅粉２上で水滴が表面張力によつて球状に保持さ
れたままであつた。これをよく見ると、水滴と寒
梅粉２の接点において、ごく一部分の寒梅粉２が
餅状となつて造膜しており、水が下方に浸透する
のを妨げている。これは、寒梅粉２の水浸透性が
良すぎて水と接した瞬間に粉が急激に吸水膨潤し
たためと考えられる。これに対し、容器３におい
ては、第２図ｂに示すように、滴下した水が完全
に寒梅粉４内部まで吸収されている。このこと
は、寒梅粉４の水浸透性が、水−アルコール混合
溶液の処理によつて抑制されたことを示してし
る。なお、第２図において、５は餅状部である。 Next, in order to investigate the water permeability suppressing effect of the hydroformable pregelatinized grain powder of the present invention, the following test was conducted. That is, as shown in FIG. 1a, simple kanbai powder (conventional pregelatinized grain powder) 2 is placed in a container 1 having a certain depth, and on the other hand, as shown in FIG. water like this
Kanbai flour (hydroly moldable pregelatinized grain powder) 4 treated with an alcohol mixed solution was added, water was dropped from above, and the state of the water droplets was observed. In this case, as shown in FIG. 2a, in the container 1, the water droplets remained spherical on the Kanbai powder 2 due to surface tension. If you look closely at this, at the contact point between the water droplet and the Kanbai powder 2, a small portion of the Kanbai powder 2 forms a mochi-like film, which prevents the water from penetrating downward. This is thought to be because the water permeability of Kanbai powder 2 was so good that the powder rapidly absorbed water and swelled the moment it came into contact with water. On the other hand, in the container 3, as shown in FIG. 2b, the dropped water is completely absorbed into the Kanbai powder 4. This indicates that the water permeability of Kanbai powder 4 was suppressed by the treatment with the water-alcohol mixed solution. In addition, in FIG. 2, 5 is a mochi-shaped part.
また、単なるα化穀類粉末と、水−アルコール
混合溶液で処理された加水成形性α化穀類粉末と
の区別は、上記水浸透性の差異だけでなく、沃素
溶液による発色の差異によつても区別される。す
なわち、例えばα化穀類粉末の水浸透性抑制効果
を調べる場合（第１図および第２図参照）と同様
にして水の代わりに0.00025Nの沃素溶液を滴下
すると、単なる寒梅粉は藍色に発色し、水−アル
コール混合溶液によつて処理された寒梅粉は、紫
色に発色する。上記発色の差異は、肉眼によつて
充分に区別することができる。 In addition, the difference between simple pregelatinized grain powder and hydroformable pregelatinized grain powder treated with a water-alcohol mixed solution is not only the difference in water permeability mentioned above, but also the difference in color development by iodine solution. distinguished. That is, for example, when examining the water permeability suppressing effect of pregelatinized grain powder (see Figures 1 and 2), if a 0.00025N iodine solution is added dropwise instead of water, simple Kanbai powder turns indigo. Kanbai powder that is colored and treated with a water-alcohol mixed solution develops a purple color. The above-mentioned difference in color development can be sufficiently distinguished with the naked eye.
以上のように、この発明の加水成形性α化穀類
粉末は、水含有量が低く設定された特殊な水−ア
ルコール混合溶液を、α化穀類粉末に対して特定
の割合で添加して乾燥処理したものである。した
がつて、この発明の加水成形性α化穀類粉末は、
従来のα化穀類粉末に比べて粉末の水浸透性が抑
制されているため、注水してもα化澱粉の膨潤速
度が従来のα化穀類粉末に比べて遅くなる。これ
により、ダマが発生することなく即座に均質な餅
生地となる。したがつて、従来例のように、水と
一緒に練る作業や熱水の使用が不要となり、水の
滴下だけで容易かつ瞬時に餅生地が得られるた
め、従来品よりずつと簡便な餅素材となるだけで
なく、モールド等に入れ水を加えて型抜きできる
子供用即席餅様粉末として利用することもでき
る。
As described above, the hydroformable pregelatinized grain powder of the present invention is dried by adding a special water-alcohol mixed solution with a low water content to the pregelatinized grain powder at a specific ratio. This is what I did. Therefore, the hydroformable pregelatinized grain powder of the present invention is
Since the water permeability of the powder is suppressed compared to conventional pregelatinized grain powders, the swelling rate of pregelatinized starch is slower than that of conventional pregelatinized grain powders even when water is poured. This instantly results in a homogeneous mochi dough without any lumps. Therefore, there is no need to knead with water or use hot water as in conventional methods, and mochi dough can be easily and instantly obtained just by dropping water, making it a much simpler mochi material than conventional products. In addition, it can also be used as an instant mochi-like powder for children that can be put into a mold, added water, and cut out.
つぎに、この発明の実施例について説明する。 Next, embodiments of the invention will be described.
まず、水15mlとエタノール100mlとを均一に混
合し、水−エタノール混合溶液を調整した。この
混合溶液を寒梅粉500ｇに添加し、攪拌したのち、
60℃で20分間乾燥を行い、目的とする改質寒梅粉
を得た。
First, 15 ml of water and 100 ml of ethanol were mixed uniformly to prepare a water-ethanol mixed solution. After adding this mixed solution to 500g of Kanbai powder and stirring,
Drying was performed at 60°C for 20 minutes to obtain the desired modified Kanbai powder.
上記改質寒梅粉100重量部（以下「部」と略
す）、砂糖30部、香料１部を均一に混合したのち、
第３図に示すようにうさぎを模した型のモールド
６に振り入れた。ついで、上記振り入れた粉末７
の上に注ぐと、粉末は瞬時に餅様に変化した。そ
こで、上記餅様物を取り出すと、第４図に示すよ
うにモールド６の型に沿つてうさぎ形に形付けら
れた餅様物７ａが型抜きされ、柔らかくて均質な
餅様菓子として喫食することができた。 After uniformly mixing 100 parts by weight of the modified Kanbai powder (hereinafter referred to as "parts"), 30 parts of sugar, and 1 part of fragrance,
As shown in FIG. 3, it was poured into a mold 6 shaped like a rabbit. Next, add the powder 7 above.
When poured on top of the powder, it instantly transformed into a mochi-like shape. Then, when the mochi-like product is taken out, a mochi-like product 7a shaped into a rabbit shape is cut out along the mold 6 as shown in FIG. 4, and can be eaten as a soft and homogeneous mochi-like confectionery. I was able to do that.
第１図ａおよびｂ、第２図ａおよびｂはこの発
明の加水成形性α化穀類粉末の水浸透性抑制効果
を調べるための試験方法を説明する説明図、第３
図および第４図はこの発明の加水成形性α化穀類
粉末から餅様物をつくる過程を説明する説明図で
ある。
４……加水成形性α化穀類粉末、５……餅状
部。
Figures 1 a and b and Figures 2 a and b are explanatory diagrams illustrating the test method for examining the water permeability suppressing effect of the hydroformable pregelatinized grain powder of the present invention;
FIG. 4 is an explanatory diagram illustrating the process of making a rice cake-like product from hydroformable pregelatinized grain powder of the present invention. 4... Hydromoldable pregelatinized grain powder, 5... Mochi-like part.
Claims (1)
物が、水の含有量が２〜25重量％に設定された水
−アルコール混合溶液を、α化穀類粉末に対し５
〜40重量％の割合で加えられ互いに決着しない状
態で乾燥され、冷水の存在下で相互に結着し成形
体となることを特徴とする加水成形性α化穀類粉
末。1. A gelatinized grain powder mainly composed of amylopectin is prepared by adding a water-alcohol mixed solution with a water content of 2 to 25% by weight to the gelatinized grain powder.
A hydroformable pregelatinized grain powder characterized in that it is added at a rate of ~40% by weight, dried in a state in which they do not stick to each other, and binds to each other in the presence of cold water to form a molded body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61193062A JPS6349050A (en) | 1986-08-19 | 1986-08-19 | Gelatinized grain flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61193062A JPS6349050A (en) | 1986-08-19 | 1986-08-19 | Gelatinized grain flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6349050A JPS6349050A (en) | 1988-03-01 |
| JPH0471500B2 true JPH0471500B2 (en) | 1992-11-13 |
Family
ID=16301563
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61193062A Granted JPS6349050A (en) | 1986-08-19 | 1986-08-19 | Gelatinized grain flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6349050A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2740611B2 (en) * | 1993-02-08 | 1998-04-15 | 住友ベークライト株式会社 | Culture vessel |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5051133A (en) * | 1988-12-12 | 1991-09-24 | Suntory Limited | Gelatinized cereal flours and process for their production |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53104747A (en) * | 1977-12-15 | 1978-09-12 | Kanebo Ltd | Production of instant rice cake |
| JPS5550870A (en) * | 1978-10-09 | 1980-04-14 | Kiso Kojima | Preparation of instant rice cake powder |
-
1986
- 1986-08-19 JP JP61193062A patent/JPS6349050A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53104747A (en) * | 1977-12-15 | 1978-09-12 | Kanebo Ltd | Production of instant rice cake |
| JPS5550870A (en) * | 1978-10-09 | 1980-04-14 | Kiso Kojima | Preparation of instant rice cake powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2740611B2 (en) * | 1993-02-08 | 1998-04-15 | 住友ベークライト株式会社 | Culture vessel |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6349050A (en) | 1988-03-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4243690A (en) | Instant-cooking dry macaroni and like dry foods and a method of their manufacture | |
| US4770890A (en) | Method of manufacturing biscuit-type articles | |
| CN102972797A (en) | Preparation method for egg yolk powder | |
| JPH09238630A (en) | Rice cake-like food and its production | |
| CN106659167A (en) | Process for the production of a shelf-stable filled sponge-type bakery product | |
| JP3559791B2 (en) | Mixed powder for shoe leather | |
| JPH0471500B2 (en) | ||
| JP3668379B2 (en) | Method for producing noodles made from rice | |
| US4645675A (en) | Starch-based dry product in the form of flakes, bits, or grains in porous bags for making dumplings | |
| JP3701235B2 (en) | Dough | |
| JPS5820172A (en) | Preparation of granular egg | |
| JPH09191829A (en) | Marshmallow and production of the same | |
| JP3560045B2 (en) | Powder composition | |
| KR101648134B1 (en) | Method for manufacturing yukwa pastry and yukwa pastry manufactured by using the same | |
| JPH0436151A (en) | Combined cake and preparation of cake like ricecake using the same | |
| JPH0260297B2 (en) | ||
| JPS596617B2 (en) | Method for producing dry solid food | |
| JPS59196046A (en) | Preparation of food having high oil content | |
| US1771342A (en) | Solid form of lactic acid useful in baking powders and self-rising flours and mode of preparing same | |
| JPH0333271Y2 (en) | ||
| JPH0529037Y2 (en) | ||
| DE4234345C2 (en) | Starch-based ready-made dumplings and process for its preparation | |
| JP3879855B2 (en) | Mixture for manufacturing disposable containers | |
| RU2216177C2 (en) | Method for producing of shortcake from scalded dough | |
| JPH051689B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |