JPH0714320B2 - Combined confectionery and method for producing mochi-like confectionery using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] In the present invention, when an aqueous solution is added onto a mochi dough raw material layer, it instantly expands by a foaming action to form a mochi-like confectionery.
The present invention relates to a combination confectionery that allows users to enjoy visual changes and creative interests, and a method for producing a mochi-like confectionery using the combination confectionery.

[Conventional technology]

Generally, mochi dough is obtained by steaming and polishing kneaded rice, non-glutinous rice, etc., but it requires a steamer and a kneading tool, which is time-consuming.

On the other hand, in recent years, there has been a welcome trend of instant foods that are simply poured with water, instant foods that are heated, etc., and even in the field of traditional rice cake-like foods, rather than making the rice cake dough by taking the time and effort described above. For example, it has been desired that a mochi dough can be obtained simply by pouring water.

In response to such a demand, as a mochi dough simply by pouring water, a pregelatinized cereal powder obtained by steaming, roasting, and crushing cereals mainly containing amylopectin has been developed and put into practical use. In addition, a new type of confectionery has been developed that uses the above-mentioned α-grain powder to instantly obtain a mochi-like confectionery.

However, since the above-mentioned pregelatinized cereal powder has too good water permeability as it is untreated, the surface of the powder layer rapidly absorbs and swells into a film when water is poured, and the water permeates into the inside of the powder layer. Do not let Therefore, there is a problem that so-called "damage", which is a powdery shape of the powder, easily occurs. When this "damage" occurs, a uniform mochi dough will not be obtained unless the powder and water are carefully kneaded, and the mochi dough will not be formed instantly.

Therefore, the inventors of the present invention have made α mainly composed of amylopectin.
By adding a water-alcohol mixed solution to a modified cereal powder (for example, kanbai powder), granulating and drying it to obtain a modified α-modified cereal powder, water permeates into the powder layer just by adding water. A patent application has already been filed that a mochi-like confectionery having a uniform mochi-like structure can be obtained instantly (Japanese Utility Model Publication No. 63-173087).

However, when the modified α-grain powder of the above invention is to be used, for example, to obtain a spherical rice cake-like confectionery, after mixing the α-grain powder with a water-alcohol mixed solution, it is formed into a spherical shape in advance, or Alternatively, the modified α-grain powder and water have to be brought into contact with each other in a molding mold to prepare a mochi-like confection, and this must be taken out with an edible molded body or the like. Therefore, since the shape and size of the spherical rice cake-like confectionery obtained by such a method are predetermined, the eater himself can make an arbitrary shape or enjoy the size change of the rice cake-like confectionery. There was a problem of lack of visual change and creative interest in the process of making.

[Problems to be Solved by the Invention]

The present invention has been made in view of such circumstances, and an object thereof is to add an aqueous solution to the surface of the raw material for mochi dough, and instantly expand the solid mochi in an arbitrary shape. (EN) It is possible to provide a confectionery that can make a confectionery and can enjoy the visual change and creative interest in the process of making the confectionery, and a method for producing a mochi-like confectionery using the combination confectionery.

[Means for Solving the Problems]

The above-mentioned object is a mochi dough raw material composed mainly of α-grain flour, and a combination confectionery consisting of a foaming ingredient, wherein either one of the sour agent or sodium hydrogen carbonate as the foaming ingredient is blended with the mochi dough raw material. However, the other confectionery is characterized in that the other foaming component is packaged separately, and the sour agent which is the foaming component in one of the rice cake dough raw material or the aqueous solution mainly composed of α-grain powder, and the carbonate in the other. This is achieved by a method for producing a mochi-like confectionery using a combined confectionery, which comprises containing sodium hydrogen and adding an aqueous solution to the mochi dough raw material.

That is, the inventors of the present invention investigated a composition which, when watered, changed into a rice cake-like confectionery in an arbitrary shape such as a sphere while changing its size on the α-gelatinized grain powder layer. As a result, by utilizing the foaming phenomenon of acid-sodium hydrogencarbonate, the mochi dough raw material mainly composed of α-grain flour is made to contain either the sour agent or sodium hydrogencarbonate which is a foaming component, and the other is the mochi dough. By preparing an aqueous solution containing a foaming component not contained in the raw material, and dropping the aqueous solution onto the surface of the mochi dough raw material layer, the acidulant and sodium hydrogen carbonate react and foam, and the mochi dough raw material expands, The present invention has been completed by discovering that rice cake-like confectionery is three-dimensionally changed.

Next, the present invention will be described in detail.

The combination confectionery of the present invention comprises a mochi dough raw material mainly composed of α-grain flour, and a foaming component, and either one of the sour agent or sodium hydrogen carbonate which is the foaming component is blended with the mochi dough raw material, The other foaming component is separate from this.

First of all, as α-gelatinized grain powder, which is the main ingredient of rice cake dough,
Examples thereof include potato powder mainly composed of amylopectin, waxy corn starch, glutinous rice powder and the like, and those made from potato starch or waxy corn starch are excellent in viscoelasticity. These may be used alone or in combination of two or more. As a method for α-forming, a hot-roll manufacturing method in which α-drying with a hot roller is followed by pulverization is preferable. The α-grain powder obtained by this hot roll manufacturing method is
When a liquid is added, a mochi-like texture is obtained, and the resulting mochi-like confectionery has a suitable viscoelasticity.

The amount of this α-grain powder is 50% of the total weight of the dough raw material.
It may be at least weight% (hereinafter referred to as%). If the amount of α-gelatinized cereal powder is less than 50%, the resulting mochi-like confectionery tends to have poor shape retention and texture due to insufficient viscoelasticity.

In addition, the foaming components that are the constituents of the confectionery product of the present invention are the acidulant and sodium hydrogen carbonate as described above.

Examples of the 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 kinds.

When compounding this foaming ingredient into the rice cake dough material,
It is preferably 1% or more based on the total weight of the dough material.
When the foaming component is less than 1%, the foaming when the aqueous solution is added to the rice cake dough raw material is insufficient, the formed rice cake-like confection is difficult to expand, and only a flat shape tends to be obtained. Further, the higher the ratio of the foaming component in the rice cake dough material, the better the foaming property and the rice cake-like confection expands greatly, but the foaming component is preferably 10% or less from the viewpoint of flavor.

Next, the form of the rice cake dough raw material may be a powdered product obtained by powder-mixing the gelatinized cereal powder and the foaming component powder, or a dried product such as a granule obtained by granulating and drying using these.
However, at this time, it is desirable that 80% or more of the total weight of the rice cake dough raw material has a large particle size of 100 mesh or more. That is, if the particle size is less than 100 mesh, the water permeability is insufficient, so when the aqueous solution is dropped, only a mochi-like confectionery that is nearly flat is formed only on the surface of the mochi dough raw material layer, and it is in an expanded state. Hard to be. Further, when a powder having a particle size of less than 100 mesh is granulated and dried to give granules having a particle size of 100 mesh or more, the composition has good permeability and can form a three-dimensionally shaped mochi-like confection. Examples of the granulation method include crushing granulation and fluidized granulation.
In particular, it is preferable that the foaming component is previously made into an aqueous solution and uniformly sprayed on the α-gelatinized cereal powder to be fluidized and granulated. That is, since the mochi dough raw material granulated by the method as described above is more uniformly mixed with the pregelatinized cereal powder in the foaming component than when the granules are mixed, when the aqueous solution is dropped, foaming is sufficiently performed. Once done, the rice cake-like confectionery will expand better.

Production of a mochi-like confectionery using the combination confectionery of the present invention having the above-mentioned configuration is performed, for example, as follows.
That is, first, as shown in FIG. 1, a rice cake dough material (2) containing one foaming component is sprinkled into the tray (1) to form a substantially uniform rice cake dough material layer. Meanwhile, the container (3)
The other foaming component (4) is dissolved in water to prepare an aqueous solution.

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 rice cake dough material becomes insufficient and the foaming property deteriorates, so that the rice cake-like confection does not easily expand. Further, the higher the concentration of the foaming component, the more suitable it is for the expansion of the rice cake-like confectionery, but it is preferably 10% or less in terms of flavor.

Next, as shown in FIG. 2, the aqueous solution (6) is sucked up using a spoid-shaped container (5) and dropped onto the rice cake dough raw material layer in the tray (1) or continuously extruded to form a spherical shape. Instantly foams and expands into shapes such as patterns and patterns to make a three-dimensional cake-like confectionery (7). You can eat it by taking it out with a spoon.

In addition, when it is desired to increase the shape of the rice cake-like confectionery, the rice cake-like confectionery (7) is placed on the rice cake dough raw material layer and the tray (1) is moved while the rice cake-like confectionery (7) is added to the rice cake-like confectionery material. By repeating the operation of coating and further dropping the aqueous solution (6), it is possible to enjoy the visual change in which the cake-like confectionary grows while foaming and expanding.

In commercializing the combined confectionery product of the present invention, a mochi dough raw material containing one foaming component and the other foaming component are separately filled and packaged in a bag, a container or the like. The foaming component to be separately packaged may be filled and packaged in the form of powder, granules, liquid or the like, and the person himself / herself may put it in a container and add water to make an aqueous solution at the time of eating. The aqueous solution may be sealed and filled in a drop-shaped container or the like that is easy to drip.

If necessary, sweeteners, pigments, flavors and the like may be appropriately added to the foaming component separately packaged from the mochi dough material for the combined confectionery of the present invention. In particular, when a mochi dough material is granulated using a natural pigment whose color tone changes according to pH as a pigment, it is suitable because the color can be changed when the aqueous solution is dropped.

Further, when a sugar sweetener such as sugar is added to the separately packaged foaming component, it is desirable that the sugar content in the aqueous solution be 20% or less. That is, when the sugar content of the aqueous solution exceeds 20%, the resulting mochi-like confectionery tends to have insufficient viscoelasticity, and the shape and texture of the mochi-like confectionery tends to deteriorate.

Furthermore, the combination confectionery of the present invention is provided with a topping material such as colorful sugar, alazane, and spray chocolate,
The surface of the mochi-like confectionery may be decorated.

〔The invention's effect〕

As described above, the combination confectionery of the present invention comprises a mochi dough raw material and an effervescent component, and the mochi dough raw material is mainly an α-gelatinized cereal powder containing either one of the effervescent component, an acidulant or sodium bicarbonate. By adding a small amount of an aqueous solution containing the other foaming component to, it is possible to instantly obtain a three-dimensional mochi-like confection while foaming and expanding. Therefore, unlike the conventional rice cake-like confectionery, the eater can simultaneously enjoy the creative fun of creating an arbitrary three-dimensional shape and the visual change in size.

In addition to the texture rich in viscoelasticity peculiar to rice cake-like confectionery, you can enjoy the popping and refreshing sensation of a carbonated beverage due to the foaming action of the foaming component.

In addition, without using a molding mold or the like, it is possible to easily make a rice cake-like confectionery having a three-dimensional shape such as a sphere simply by adding water.

Furthermore, by adding a pigment that changes depending on 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 cake-like confectionery, you can enjoy a variety of visual changes. You can

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

〔Example〕

<< Preparation of powdered α-grains ＞ Potato starch is washed, ground, concentrated and dehydrated, then hydro-kneaded, dried by α-drying with a hot roller at 150 ° C, pulverized, and sieved to obtain α-potato potatoes. A starch powder was obtained.

<< Preparation of Mochi Dough Raw Material >> (Examples 1 and 2) The above-mentioned α-potato potato starch powder and the foaming component were powder-mixed at a ratio shown in Table 1, and then granulated by a fluidized granulator, It was sieved to obtain granules containing 80% or more of 100 mesh on. Next, the granules were mixed with a sweetener and a flavor powder to obtain a mochi dough raw material.

(Example 3) The same procedure as in Example 1 was carried out except that the rice cake dough material was prepared by only powder mixing without granulation.

(Example 4) In the preparation of a mochi dough raw material, the foaming component was dissolved in 100 parts by weight of water, and the mixture was fluidized and granulated while spraying it on α-potato potato starch. The granules contained above were used. Others were the same as in Example 1.

<< Preparation of Powder for Aqueous Solution >> Fine granulated sugar and the foaming component were mixed at a ratio shown in Table 1 to obtain a powder for aqueous solution.

Mochi-like confectioneries were obtained by the following method using the rice cake dough raw materials of Examples 1 to 4 and the powder for aqueous solution. That is, first, the rice cake dough raw material was sprinkled into a tray to form a substantially uniform rice cake dough raw material layer. On the other hand, the aqueous solution powder was dissolved in water so that the concentration of the foaming component was 5% to obtain an aqueous solution. 0.3 cc of this was dropped on the mochi dough raw material layer using a spoid to form a spherical mochi-like confectionery. Next, the shape, viscoelasticity, flavor, and texture of this spherical rice cake-like confectionery were evaluated by the following 50 points by 50 expert panels.

(Evaluation of Shape) Visually, the shape of the spherical rice cake-like confectionery is spherical (5
Point), almost spherical (3 points), flat (1)
Judgment was made based on the evaluation criteria (point) and the average value was shown.

(Viscoelasticity) About viscoelasticity when pulling a ball-shaped cake with both hands,
Difficult to cut (5 points), Normal (3 points), Easy to cut (1 point)
It was judged according to the evaluation criteria of and the average value was shown.

(Flavor / Food Texture) The flavor / texture of the spherical mochi-like confectionery was judged by the evaluation criteria of good (5 points), normal (3 points) and bad (1 point), and the average value thereof was shown.

The above results are shown in Table 1.

From the results shown in Table 1, the mochi-like confectioneries obtained from Examples 1 to 4 had good results in all aspects of viscoelasticity, shape, flavor and texture.

[Brief description of drawings]

1 and 2 are explanatory views showing an example of an embodiment of the present invention. (1) …… tray, (2) …… mochi dough raw material, (3) ……
Cup, (4) ... foaming component, (5) ... dropper,
(6) …… Aqueous solution, (7) …… Mochi-like confectionery.

Claims (2)

[Claims] 1. A mochi dough material mainly comprising α-grain powder,
A combined confectionery product comprising an effervescent component, wherein either one of an effervescent component, an acidulant or sodium hydrogen carbonate, is mixed with the mochi dough raw material, and the other effervescent component is packaged separately. . 2. A mochi dough raw material mainly comprising α-grain cereal powder or an aqueous solution containing an acidulant as a foaming component in the other and sodium hydrogen carbonate in the other, and the aqueous solution is added to the mochi dough raw material. A method for producing a mochi-like confectionery using a combination confectionery characterized by the above.