JPH051689B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a powder composition in which when a liquid is dropped onto a powder layer, the powder component becomes a rice cake-like confectionery, and the change can be enjoyed. (Prior Art) Generally, mochi dough is obtained by steaming glutinous rice, glutinous rice, etc. and thoroughly kneading it, but its production requires a steamer and kneading tools and is time-consuming. On the other hand, in recent years, there has been a trend towards instant foods that require just pouring water or heating, and even in the field of traditional mochi-like foods, they have become more popular than 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 this demand, gelatinized grain powder, which is made by steaming, roasting, and pulverizing grains containing amylopectin, 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 gelatinized grain powder described above was used. A new type of confectionery has been developed that allows instant mochi-like confectionery to be obtained. However, the pregelatinized grain powder has too good water permeability when untreated, so when water is poured on it, the surface of the powder layer rapidly absorbs water and swells to form a film, preventing water from penetrating into the powder layer. Therefore, it has the disadvantage that the powder tends to become ball-shaped, so-called "clumps". If these "clumps" occur, it will not be possible to form a uniform mochi dough unless the powder and water are carefully kneaded, and the mochi dough will not form instantly. Therefore, the present inventors added pregelatinized grain powder mainly containing amylopectin (for example, Kanbai powder) to water.
By adding an alcohol mixed solution, granulating and drying it to make a modified pregelatinized grain powder, just adding water allows the water to penetrate into the powder layer, instantly creating a rice cake-like structure with a uniform rice cake-like structure. An application has already been filed claiming that confectionery can be obtained (Utility Model Application Publication No. 173087/1987). However, the manufacturing method of modified pregelatinized grain powder devised above requires explosion-proof drying equipment and a large amount of alcohol during mixing and granulation, resulting in poor manufacturing yield and high production costs. . In addition, since the obtained modified pregelatinized grain powder is a granulated product, although a uniform mochi-like structure can be obtained, the binding between the mochi-like pregelatinized grain powder particles is weak, making it difficult to use as a mochi-like confectionery. Viscoelastic strength is not sufficient. For this reason, when a linear pattern is drawn on the powder layer while adding water, there are drawbacks in that the lines are cut midway or the pattern smudges and becomes unclear. Furthermore, if the residual moisture content of the modified pregelatinized grain powder after granulation is high, there is also the problem that blocking occurs during long-term storage. (Problems to be Solved by the Invention) The present invention has been made in view of the above circumstances, and its purpose is to infiltrate the inside of the powder layer by pouring water, Instantly transforms into a mochi-like confectionery with sufficient viscoelasticity and excellent texture and flavor on the powder layer. Also, it is possible to draw clear and fine line patterns on the powder layer, and it can be stored for a long time. The purpose of the present invention is to provide a powder composition with excellent moisture resistance. (Means for solving the problem) The above purpose is to combine 50% by weight or more of the following component (A),
This is achieved by a powder composition characterized by containing component (B) in an amount of 10% by weight or more and 30% by weight or less. (A) Pregelatinized grain powder mainly composed of amylopectin and having a particle size in the range of 60 to 200 mesh. (B) Water-soluble thickener powder having a particle size of 200 mesh or less. That is, the present inventors aimed to obtain gelatinized grain powder that can instantly draw a continuous and clear pattern on the powder layer when water is added, and that has sufficient viscoelasticity to be used as a mochi-like confectionery. focused on the fact that untreated pregelatinized grain powder has the property that water permeability and viscoelasticity as a rice cake differ depending on the particle size.
It occurred to me that if unprocessed pregelatinized grain powder with a particle size in a certain range is used, when water is added, it will absorb an appropriate amount of water and become mochi-like, creating a linear pattern. Therefore, we investigated the physical properties of untreated pregelatinized grain powder by particle size when adding water, and found that the particle size was 60%.
Using ~200 mesh unprocessed pregelatinized grain powder,
It was found that the mochi-like confectionery obtained by drawing a linear pattern on the powder layer while adding water had a clear pattern and was difficult to break when taken out. Furthermore, when a water-soluble thickener with a small particle size of 200 mesh or less is used in combination with the above-mentioned unprocessed pregelatinized grain powder of 60 to 200 mesh, it is possible to strengthen the binding of the rice cake-like pregelatinized grain powder particles. The inventors have discovered that even when the particle size of pregelatinized grain powder becomes large, it is possible to maintain the viscoelasticity of a rice cake-like confectionery, and at the same time, it is possible to draw a clear line pattern, thereby achieving this invention. Next, the present invention will be explained in detail. The powder composition of the present invention contains the above-mentioned component (A) and component (B). Pregelatinized grain powders mainly containing amylopectin as the component (A) include potato starch, waxy cornstarch, glutinous rice flour, etc., and gelatinized products of these modified starches, including potato starch, waxy cornstarch, or phosphate starches thereof. Materials made from this material are superior in terms of viscoelasticity. Further, these may be used alone or in combination of two or more. The gelatinization method is not particularly limited, but a hotroll production method in which the gelatinization process is performed by gelatinizing and drying with a hotroller and then pulverizing is preferred. The pregelatinized grain powder obtained by this hottrol manufacturing method has a good rice cake-like texture when a liquid is added, and also has suitable viscoelastic strength for a rice cake-like confectionery. In addition, this pregelatinized grain powder has a particle size of 60~
It is necessary to set the range to 200 meshes. As a result, when water is added onto the powder layer, the permeability of water into the inside of the powder layer is good, and the α of component (A) is
A mochi-like confectionery obtained by adding water to a grain powder is uniform without containing excessive water, and has appropriate viscoelasticity of a mochi-like confectionery. In the case of pregelatinized grain powder with a particle size of more than 60 mesh, the particle size is large, so when water is poured into the powder layer, the water permeates well into the powder layer, forming a uniform cake-like structure, but the water-added area is You cannot draw thin linear patterns because it will smudge. Furthermore, because the binding of the pregelatinized grain powder that has become mochi-like is weak, the viscoelastic strength of the obtained mochi-like confectionery is insufficient, and the obtained mochi-like confectionery with a linear pattern is easily broken when taken out from the container. Conversely, if the particle size is 200
If the particle size is smaller than mesh, the water permeability into the pregelatinized grain powder is too good, and only the surface of the powder layer absorbs water and swells, resulting in a very thin film-like mochi-like confectionery. Since water is not allowed to penetrate inside, a mochi-like confectionery that is easy to break and contains excess moisture is formed on the top of the membrane. The above component (B) is a water-soluble thickener powder with a particle size of 200 mesh or less, such as guar gum, xanthan gum, pullulan, etc., and also includes pregelatinized grain powder with a particle size of 200 mesh or less. Note that these water-soluble thickener powders may be used alone or in combination of two or more. When water is added onto the powder layer, this component causes the surface of the powder layer to rapidly absorb water and swell, forming a film in that area to prevent water from penetrating into the powder layer.
However, the film exhibits high viscoelastic properties due to the tight bonding between the fine particles. Therefore, the above
By blending component (B) with the purpose of strengthening the interparticle binding of component (A), a rice cake-like confectionery with good water permeability into the powder layer and strong viscoelasticity can be obtained. A powder composition is obtained which can form a powder composition. The above (A) and (B) components shall be blended in such a proportion that (A) component is 50% by weight or more and component (B) is 10% by weight or more and 30% by weight or less based on the entire powder composition. is necessary. If the content of component (A) is less than 50% by weight, the mixture will not become sufficiently cake-like when a liquid is added. In addition, if the (B) component is less than 10% by weight, the powders will not bind together easily and will break easily, whereas if it exceeds 30% by weight,
The powder on the surface contains excessive water, and only the surface becomes a film, making it impossible to obtain a uniform rice cake-like confectionery. Note that it is also possible to contain more than 60 mesh of pregelatinized grain powder while maintaining the above blending ratio. In addition, the powder components used in this invention include the above (A)
In addition to the component and component (B), powdered pigments, sweeteners, acidulants, fragrances, etc. may be appropriately blended as necessary. At this time, it is desirable to set the proportion of the above components to 20% by weight or less, and in particular, the viscoelasticity of the mochi-like confectionery obtained with 10% by weight or less will be extremely high.
suitable. The powder composition of the present invention comprising the above-mentioned components can instantly form a rice cake-like confectionery with high viscoelastic strength on the powder layer by adding water. Eating the powder composition of the present invention is carried out, for example, as follows. First, as shown in FIG. 1, the powder composition 1 is sprinkled onto a tray 2 to form a substantially uniform powder layer. Next, the liquid 3 in the dropper-shaped container is discharged in a linear manner onto the powder layer in the tray 2 to draw arbitrary characters or pictures. This pattern becomes mochi-like almost as soon as it is drawn. This patterned mochi-like confectionery 4 has sufficient viscous strength, so even if it has a complicated shape, it can be taken out and eaten with chopsticks without being cut. The liquid may be not only water but also syrup, which is an aqueous solution of sugars. In addition, when using syrup, it is desirable that the sugar content be Bx50 or less from the viewpoint of viscoelasticity of the mochi-like confectionery. In addition, for commercialization, for example, the powder composition of the present invention can be sealed in a polyethylene bag or the like, and a dropper-shaped container and a tray can be attached to the bag to produce a product. Alternatively, a paper pattern or the like with characters, pictures, etc. cut out may be attached, the paper pattern is placed on the powder layer, and when liquid is poured onto the pattern, only the cut out portions become mochi-like. (Effects of the Invention) As described above, the powder composition of the present invention is easy to manufacture, has good water permeability into the inside of the powder layer, and has high viscosity for mochi-like confectionery obtained by adding water. It also has elastic strength. By adding water in a linear manner onto this powder layer, a mochi-like confectionery with arbitrary characters or patterns can be obtained instantaneously, and the eater can enjoy forming the mochi-like confectionery as if drawing a picture. In other words, with this powder composition, one can not only enjoy the excellent texture and flavor of mochi-like confectionery, but also enjoy the creative joy of making mochi-like confectionery and the visual interest of its shape. be. Next, the present invention will be specifically explained based on examples. Example 1 Potato starch obtained by washing, polishing, concentrating, and dehydrating potato raw materials was kneaded with water, heated to pregelatinize and dried with a hot roller at 150°C, and then pulverized. Pregelatinized potato starch powder exceeding the mesh size and gelatinized potato starch powder having a mesh size of 60 to 200 mesh were obtained. 85 parts by weight of pregelatinized potato starch powder with a particle size of 60 to 200 mesh (hereinafter referred to as parts), 15 parts of guar gum of 200 mesh or less, 0.5 part of powdered flavor, 0.1 part of aspartame, and 0.1 part of anthocyanin powder pigment are uniformly mixed. A powder composition was obtained. Examples 2 to 4, Comparative Examples 1 to 4 The blending ratios of pregelatinized potato starch powders in each particle size range obtained in the same manner as in Example 1 were as shown in Table 1, and other ingredients except guar gum were used. All the ingredients were the same as in Example 1 to obtain the desired powder composition.

[Table] Example 5, Comparative Examples 5 to 7 The blending ratios of pregelatinized potato starch powder obtained in the same manner as in Example 1 and guar gum of two types of particle sizes were as shown in Table 2, and other The desired powder composition was obtained using the same ingredients as in Example 1.

[Table] Example 6 A powder composition was obtained in the same manner as in Example 1 except that pregelatinized waxy corn starch was used instead of pregelatinized potato starch. The powder compositions of Examples 1 to 6 and Comparative Examples 1 to 7 above were placed in trays, and the diameter of the nozzle hole was
Water was sucked into a dropper-like container with a nozzle flow rate of 0.1 cm and 2.0 cm, and a picture was drawn on the powder layer in the tray. At this time, the ease of drawing, and the physical properties, flavor, and texture of the mochi-like confectionery 5 seconds after it was made mochi-like by adding water were evaluated. The results are shown in Table 3.

[Table] From the results in Table 3, the powder compositions of Examples 1 to 6 had good results in all aspects of ease of drawing, viscoelasticity of mochi-like confectionery, flavor and texture. On the other hand, in the powder compositions of Comparative Examples 1 to 7, fine patterns could not be drawn due to water smearing, and viscoelasticity was insufficient due to uneven rice cake-like formation.

[Brief explanation of the drawing]

FIG. 1 and FIG. 2 are explanatory diagrams showing an example of an embodiment of the present invention. 1...Powder composition, 2...Tray, 3...Liquid, 4...Mochi-like confectionery.

Claims (1)

[Scope of Claims] 1 50% by weight or more of the following component (A) and 10% by weight or more
A powder composition characterized by containing 30% by weight or less of component (B). (A) Pregelatinized grain powder mainly composed of amylopectin and having a particle size in the range of 60 to 200 mesh. (B) Water-soluble thickener powder having a particle size of 200 mesh or less.