JPH05137513A - Glutinous cake - Google Patents

Abstract

PURPOSE:To provide a glutinous cake containing specific amounts of tapioca starch, etc., having a sugar content adjusted to a specific level or over, giving gummi jelly-like palatability, free from change with time and having excellent viscoelasticity. CONSTITUTION:The objective glutinous cake contains 1-30% tapioca starch or modified tapioca starch such as gelatinized tapioca starch, added tapioca starch or cross-linked tapioca starch and preferably further 0.1-10% paste such as agar, carrageenan or gelatin and has a sugariness adjusted to >=60.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dough-shaped confectionary containing tapioca as a main ingredient having a texture of gummy jelly.

[0002]

2. Description of the Related Art Ordinary mochi confectionery is manufactured by using mochi, kudzu, etc. as a main ingredient. For example, "Gyuhi" is a mochi confectionery made by kneading white tamako powder with water and steaming it, then adding sugar and starch syrup and kneading and hardening. On the other hand, jelly called gummy is manufactured by using gelatin as a main ingredient and has a so-called "texture" and a unique texture.

[0003]

[Problems to be Solved by the Invention] Since many traditional mochi sweets are made by emphasizing their softness, they may feel unsatisfactory in terms of "texturing". An object of the present invention is to provide a new rice cake-like confectionery, which has improved the above points and realized the texture of gumi-jelly, which is a gelatin base, with tapioca base.

[0004]

Means for Solving the Problems In order to achieve the above object, the rice cake-like confectionery of the present invention is characterized by containing 1 to 30% of tapioca starch or modified tapioca starch and having a sugar content of 60 or more. .. In this case, the paste may further include 0.1 to 10%. In addition, starch other than tapioca may be added. The sizing agent can be selected from agar, carrageenan, gelatin, furceleran, gellan gum, curdlan, sodium alginate, pectin, locust bean gum, tara gum and guar gum. Modified tapioca starch includes pregelatinized tapioca starch, supplemented tapioca starch, and cross-linked tapioca starch.

[0005]

[Function] A dough-shaped confectionery containing 1 to 30% of tapioca as a main ingredient and containing 0.1 to 10% of a paste as necessary and having a sugar content of 60 or more is "chewy" like gummy jelly. The texture can be realized, and since it is a starch-based main ingredient, it does not lose its mochi confectionery character. Such a mochi-shaped confectionery can be enjoyed as a new type of confectionery (starch-based gummy jelly) that suits the tastes of gummy lovers.

[0006]

[Examples] The following five groups of materials can be used as raw materials for the dough-shaped confectionery of the present invention. (1) Main agent tapioca starch, pregelatinized tapioca starch, added tapioca starch,
Cross-linked tapioca starch. (2) Paste Agar, carrageenan, gelatin, furceleran, gellan gum, curdlan, sodium alginate, pectin, locust bean gum, tara gum, guar gum. (3) Other starches Mochi flour, glutinous flour, kudzu flour, lotus flour, and warabi powder. (4) Sweeteners Sugar, starch syrup, liquid sugar (fructose, glucose), oligosaccharides, starch decomposition products. (5) Additives Flavors, pigments, fruit juices, pulps, acidulants.

[0007] Of the above five groups of ingredients, the main ingredient is an essential requirement for the constitution of the dough-shaped confectionery of the present invention. In this case, the ratio of the main agent is limited to the range of 1 to 30%, preferably 5 to 20%. The reason for this is that if the amount is less than 1%, not only the original texture of the gummy can be obtained, but also the flavor as the main starch ingredient cannot be obtained. On the other hand, if it is 30% or more, the water absorption of starch does not give a uniform and smooth texture, and it not only gives a rough texture but also makes it difficult to work. In particular, in order to obtain a more gummy texture,
The range of 5 to 20% is desirable. The ratio of the paste added to the main agent is 0.1 to 10%, preferably 0.5 to 2%
Is limited to the range of. The reason for this is that if the amount of the sizing agent added to the main agent is 0.1% or less, not only there is no effect on the texture (synergistic effect), but also cutting during work becomes inconvenient in die cutting (release). On the other hand, when it is 10% or more, the texture becomes hard and the workability is poor and the production becomes difficult. Furthermore, the sugar content is adjusted to 60 or more. Also, the sugar content is preferably adjusted to 75 or more. The reason for this is that the rice cake-like confectionery is a starch confectionery, which prevents the texture from changing with time due to the aging of the starch, and is a region which is microbially stable under normal temperature distribution. Other starches are used with the base compound. The sweetener is used for adjusting sugar content, and the additive is used in an appropriate amount for adjusting color tone and taste.

[Example 1] Mochi-shaped confectioneries having the composition shown in Table 1 were produced. As shown in FIG. 1, in the production method, first, 59 parts of sugar and 10 parts of liquid sugar are dissolved in 15 parts of water by heating in step 1, and in this solution, 15 parts of α-phosphoric acid cross-linked tapioca starch and agar are added in step 2. 1 part was kneaded. Next, after the kneaded solution was poured into a wax-coated mold and steamed in step 3, after cooling in step 4 and cutting in step 5, dust was sprinkled and dried in step 6. Appropriate amounts of dye and flavor are added in step 1 or 2. The heating liquefaction step 1 can be omitted when a similar sugar solution is obtained in advance. Also, the cutting step 5 is not an essential requirement.

[0009]

[Table 1]

The mochi-shaped confectionery obtained in Example 1 has a viscoelasticity similar to that of gumi-jelly, which is the main ingredient of gelatin, and is a starch-based principle. I had. It has been found that tapioca cross-linking modification is effective for gummy formation in trials of various starches. The reasons for this are as follows. That is, tapioca has high swelling property, strong viscoelasticity after gelatinization,
In addition, it is because when it has a sugar content of 60 or more with sugar, the shape retention is superior to that of mochi powder (white ball powder, miso powder, ume powder, etc.) and workability is good. On the other hand, in the case of mochi flour, a soft stickiness appears but a gummy rubbery feeling does not appear.

Example 2 A mochi-shaped confectionery was produced with the composition shown in Table 2. The manufacturing method is the same as in FIG.

[0012]

[Table 2]

The mochi-shaped confectionery of Example 2 also had the same texture as that of Example 1. Similar texture can be obtained by adding other starches such as soybean flour to the main ingredient of these examples. However, lotus flour and bracken flour are expensive, while tapioca starch is advantageous in that it is inexpensive. Further, by devising the sweeteners and additives to be added, it is possible to produce a mochi-shaped confectionery suitable for various tastes.

[0014]

The rice cake-like confectionery of the present invention described above has the following advantages. (A) A starch base material can realize viscoelasticity similar to that of gumi-jelly, which is a gelatin base material. In particular, strong viscoelasticity can be realized by using tapioca and its derivatives which have a low amylose content in starch, in other words, a high amylopectin content. (B) Since it is a starch-based main ingredient, it is possible to realize a new type of confectionery that can be positioned on the extension of Japanese rice cake confectionery. (C) Since it has a high sugar content, it does not change over time (aging),
Moreover, the sweetness can be suppressed by using starch.

[Brief description of drawings]

FIG. 1 is a process drawing showing the manufacturing method of the present invention.

[Explanation of symbols]

1 ... Heat liquefaction process, 2 ... Kneading process, 3 ... Steaming process,
4 ... Cooling process, 5 ... Cutting process, 6 ... Drying process.

Claims (4)

[Claims] 1. A dough-shaped confectionery containing 1 to 30% of tapioca starch or modified tapioca starch and having a sugar content of 60 or more. 2. The dough-shaped confectionery according to claim 1, further comprising 0.1 to 10% of a paste. 3. The paste is agar, carrageenan, gelatin,
Fur cerelan, gellan gum, curdlan, sodium alginate, pectin, locust bean gum, tara gum,
The dough-shaped confectionery according to claim 2, which is selected from guar gum. 4. The dough-shaped confectionery according to claim 1, wherein the modified tapioca starch is any one of pregelatinized tapioca starch, added tapioca starch, and cross-linked tapioca starch.