JPH08126474A - Cooked sweet bean-paste soup, containing rice cake and filled in container and its production - Google Patents

Abstract

PURPOSE: To obtain a cooked sweet bean-paste soup, containing a rice cake and filled in a container, capable of preventing moisture in the sweet bean-paste soup form migrating to the rice cake and good in texture and shape retaining properties of the rice cake. CONSTITUTION: This cooked sweet bean-paste soup, containing a rice cake and filled in a container comprises the pregelatinized rice cake embedded in the solidified sweet bean-paste soup containing 0.1-3.0wt.% agar. Furthermore, this method for producing the cooked sweet bean-paste soup comprises preparing the sweet bean-paste soup containing 0.1-3.0wt.% agar added thereto, distributing the sweet bean-paste soup in a state of the agar dissolved therein into the container, then embed the pregelatinized rice cake in the sweet bean-paste soup and subsequently cooling and solidifying the sweet bean-paste soup. The cooked sweet bean-paste soup is simply converted into an edible state only by heating and has a good texture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a soup powder containing cooked rice cake in a container and a method for producing the same. More specifically, the present invention provides a cooked rice cake-containing soup powder in a container in which the water present in the juice liquid is prevented from transferring to the rice cake, and the rice cake has a favorable texture, and a method for producing the same.

[0002]

2. Description of the Related Art When an alpha-converted mochi is put in a soup liquid, the water in the soup liquid tends to migrate to the rice cake over time, and the mochi tends to become soft. Therefore, such a product has a problem that the texture of the rice cake changes during distribution and during the storage period, and the rice cake becomes considerably soft or melts when it is eaten, and a good texture cannot be obtained. is there. For this reason, conventionally, the rice cake and the soup liquid have been separately packaged, and the sugar content of the rice cake has been made the same as that of the soup liquid, but in the former, the workability at the time of manufacturing and eating is poor. However, the latter has the drawback that the rice cake becomes sweeter, and these ideas have not been sufficient to solve the above problems.

[0003]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a cooked rice cake-containing soup powder in a container in which water in the juice liquid is suppressed from being transferred to the rice cake and a preferable texture of the rice cake is obtained. Is. The present invention is also to provide a method for producing such cooked rice cake-containing soup powder in a container.

[0004]

[Means for Solving the Problems] In order to achieve the above-mentioned object, the inventors of the present invention have conducted diligent research, and as a result, put a gelatinized rice cake in a juice liquid containing agar and solidify (or coagulate, It was found that by carrying out the same), the water in the juice liquid can be prevented from being transferred to the rice cake, and therefore, a preferable texture of the rice cake can be obtained when eating, and the present invention has been completed. The cooked rice cake-containing soup powder of the present invention is easily brought into a edible state simply by heating. In addition, the addition of agar has no effect on the taste of the soup powder. Therefore, the present invention is a cooked rice cake in a container, characterized in that the gelatinized mochi is buried in a juice liquid containing 0.1 to 3.0% by weight of agar and the juice liquid is solidified. Containing soup powder. The present invention also prepares a juice liquid containing 0.1 to 3.0% by weight of agar, dispenses the juice liquid into a container in a state in which the agar is dissolved, and then prepares the gelatinized mochi. The present invention relates to a method for producing a soup powder containing cooked rice cake in a container, which is characterized by cooling and solidifying the soup powder liquid after being embedded in the container. In the present specification, the “juice powder” includes, in addition to those prepared by a conventional method, those prepared from bean paste and those prepared from strained bean jam.

The cooked rice cake-containing rice cake powder and the method for producing the same according to the present invention will be described in detail below. The soup liquid of the present invention may be prepared by a so-called ordinary method in which an appropriate amount of water is added to red beans and boiled, or may be prepared from bean paste or strained bean paste. For example, it can be prepared by adding water and sugar to an ordinary commercial bean paste, heating the mixture over medium heat, adding agar little by little thereto, and boiling the mixture so that the sugar content is usually about 30 to 40. As the bean paste, Japanese bean paste for Japanese sweets,
Strained bean paste for Japanese confectionery can be used. You may add the additive normally added to a juice liquid. The agar may be added to the juice powder heated as described above, or may be added to the low temperature juice powder and then heated. The content of agar is 0.1 to 3.0% by weight, preferably 1.5 to 2.5% by weight, based on the finished juice powder. Agar is not particularly limited. As the form of agar, for example, a horn shape, a thread shape, a powder shape, a granular shape or the like is used. When agar with a relatively high solidification temperature is used, the solidification temperature may be 15 to 2 because the liquid juice may start to solidify while eating the rice cake-containing soup powder.
It is desirable to use agar at about 5 ° C.

The juice liquid thus prepared is weighed into a heat-resistant container, for example, a bag-shaped or cup-shaped container in a state in which agar is dissolved, for example, 200 g each, and an appropriate number of alpha is added. The mochi is submerged in it and left to stand for a while to cool and solidify. The soup powder containing cooked rice cake in a container obtained in this manner is distributed at low temperature (0
Up to about 5 ° C). The cooked rice cake-containing soup powder in the container of the present invention can be put into a edible state by subjecting the bag-shaped one to boiling treatment such as boiling and steaming as it is, and appropriately heating it in a cup-shaped container in a microwave oven or the like. . The cooked rice cake-containing soup powder of the present invention may be further subjected to heat sterilization treatment or retort treatment. When performing retort treatment, use a polypropylene container for retort or a heat-resistant cup as the container, and after burying the gelatinized rice cake in the juice liquid, seal it with a sealing machine, or if it is a heat-resistant cup, put it on the lid part. The sheet can be covered and sealed with a sealing machine, and heat sterilization, for example, treatment at 90 ° C. for 25 minutes can be performed. Moreover, it can sterilize under pressure heating using a retort machine. The retort treatment may be performed under normal conditions, for example, 120 ° C. for 30 minutes, or 110 ° C. for 60 minutes. When circulating the product at room temperature, it is desirable to perform retort treatment at 120 ° C. for 30 minutes.

The pregelatinized rice cake used in the present invention can be produced by a conventional method. As a specific example, it can be manufactured as follows. Mix rice cake flour (rice cake rice flour) and Kamishin flour thoroughly, add an appropriate amount of boiling water and mix with a Hobart mixer until they are combined. Mochi flour and Kamishin flour may be used alone or in combination. Take out the dough, divide it into the appropriate size, and line it up on the silo.
Steam for about a minute. After steaming, combine the dough with a mixer again, and add sugar little by little if necessary. After that, an antioxidant such as Mochisoft (trade name) dissolved in an appropriate amount of water may be added and further mixed. The dough is removed from the heat and then divided into a size suitable for eating, for example, about 10 g per grain. The divided mochi is immersed in the soup liquid. It is also possible to rapidly freeze the divided mochi at about -30 ° C for 40 minutes and then store it in a freezer. The mixing time and steaming time may be appropriately selected according to the amount of the rice cake material and the size of the divided dough.

The rice cake used in the present invention may contain additives such as starch, sugar, xanthan gum, and anti-aging agent in addition to rice cake powder and fresh powder. Starch or xanthan gum can be mixed with the rice cake flour or the new powder in, for example, one bag, and the mixture can be made into an alpha-mochi rice cake by the above-mentioned operation. Examples of sugars used include refined sugars such as white sucrose, maltose, glucose, fructose, and the like. Examples of starches include tapioca starch, wheat starch, potato starch, waxy corn starch, and the like. When the above-mentioned retort treatment is performed, it is preferable that the rice cake contains starch and further sugar. When sugar is added, its content is generally 10 to 30 parts by weight with respect to 100 parts by weight as a total of powders such as rice cake flour, new flour and starch in order to delay aging and improve taste. To mix. When starch is added, the amount added is generally 30 to 6 of the above flours.
0 wt% is suitable. The amount of xanthan gum added is about 0.5 to 1.0 part by weight based on 100 parts by weight of the flour.

An example of the preferred ingredient combination of the rice cake used in the present invention is described below. Ingredients ratio (parts by weight) Tapioca starch 40-60 Kamishinshin 25-30 Mochi flour 20-25 Xanthan gum 0.5 ^* White sucrose 10 ^* Maltose 10 ^* Anti-aging agent 1.0 ^* Water (hot water) 90 ^* ─── ──────────────────── * It is the ratio of each component to 100 parts by weight of the total of flours (starch, new flour and rice cake flour).

Hereinafter, the present invention will be described in more detail with reference to examples. Example [Preparation of juice powder] A juice powder was prepared with the following formulation. Parts by weight Granules for Japanese sweets 100 Water 115 White sucrose 10 Agar 2.5% by weight in a finished soup liquid ──────────────────────────── First, the bean paste, water, and sugar were put in a pan and put on medium heat, and agar was added little by little and boiled until the calculated water content was changed from 115 parts by weight to 100 parts by weight. The sugar content became about 30 to 33.

[Production of Mochi] An alpha-ized rice cake was produced by the following procedure with the formulations shown in Tables 1 and 2 below. In each example, the total amount of powders such as rice cake flour, fresh powder, and tapioca starch was set to 0.5 kg. The powders and, if necessary, xanthan gum were mixed well, hot water was added thereto, and they were mixed for about 2 minutes until they were collected by a Hobart mixer. Take out the dough 1
It was divided into 6 equal parts, arranged in a silo, and steam-heated for 25 minutes using a boiler. After steaming, the dough was put together again for about 1 minute using the Hobart mixer, and sugar was added thereto little by little over about 3 to 5 minutes. About 2 water if necessary
The anti-aging agent dissolved in ml was added and mixed for another 2 minutes. The dough was wrapped in vinyl and left for about 15 minutes to remove the heat. 10 g of the dough thus made
It was divided into pieces and rolled into balls.

200 g of the juice powder prepared above was placed in a polypropylene bag for retorts and a heat-resistant cup for retorts, and two dumpling-shaped rice cakes were buried therein. After sealing with a sealing machine, retort processing with a retort machine, and then
It was left to cool and solidify to obtain a cooked rice cake-containing soup powder. After storing this under a predetermined condition, it was heated in a microwave oven for 3 minutes to be in a eating state. The texture and shape retention of the rice cake were examined by a sensory test. Judgment was made by 10 panelists, and the texture and the shape retention were evaluated on a scale of 5 according to the following criteria. The average values thereof are shown in Tables 1 and 2. 1: Very bad, 2: Bad, 3: Normal, 4: Good, 5:
very good

[0013]

[Table 1] ─────────────────────────────────── Example 1 2 3 4 5 6 ──── ─────────────────────────────── Mochi mix (parts by weight) Mochi powder 100 80 80 33 25 15 Kamishinpo 0 20 0 33 25 15 Tapioca starch 0 0 20 33 50 70 Top white sugar 20 20 20 20 20 20 Hot water 90 90 90 90 90 90 ---------------------- ------------------------------------------------ (each Example: Retort treated at 120 ° C for 30 minutes. Stored at 20 ° C for 1 week.) Moisture evaluation texture 1.1 1.0 2.3 2.7 3.6 3.1 (slightly firm) Shape retention 1.0 1.0 2.1 2.6 3.7 3.2 ──────── ──────────────────────────── Result: A combination of rice cake flour, fresh powder, and tapioca starch is particularly good. In addition, the ratio of rice cake flour + Kamishin flour and tapioca starch was 50:50, which was good. By using this blending ratio and using an antioxidant and xanthan gum, the examples in Table 2 below were carried out. In the examples below, half sweet sugar and maltose were used as sugar to reduce the sweetness.

[0014]

[Table 2] ─────────────────────────────────── Example 7 8 9 10 11 ───── ────────────────────────────── Mochi mix (parts by weight) Mochi powder 25 25 25 25 25 Kamishin powder 25 25 25 25 25 Tapioca starch I ^* 50 0 25 30 30 〃 II ^* 0 50 25 20 20 White sucrose 10 10 10 10 10 Maltose 10 10 10 10 10 Xanthan gum 0 0 0 0 0.5 Anti-aging agent 1.0 1.0 1.0 1.0 1.0 Hot water 90 90 90 90 90 ---------------------------------------------------------------- ---------------------- (Each example, retort treatment at 120 ℃ for 30 minutes, or heat sterilization at 90 ℃ for 25 minutes. 5 ℃ or 20 ℃ After the storage, the mochi was examined at 1 week and 3 weeks.) Evaluation of mochi (no difference in mochi evaluation due to different retort treatment conditions or storage temperature.) Eye sample The following is a comprehensive evaluation of each of the samples of the 3rd week) Texture 1st week 3.5 3.6 3.9 4.2 4.4 3rd week 2.4 2.4 3.1 3.3 4.1 Shape retention 1st week 3.7 3.6 3.8 3.9 4.2 3rd week 2.2 2.3 3.7 3.8 4.1 ─────────────────────────────────── * Tapioca starches I and II have different processing specifications. is there. By adding xanthan gum, the texture and shape retention of mochi are better maintained.

Example 12 According to the above-mentioned procedure for producing a soup powder and rice cake, the composition of the rice cake (parts by weight) was changed to rice cake powder 25, Kamishin powder 25, tapioca starch I 50, mochi software 1.0, hot water 90, and cooked in a container. Soup powder with mochi was produced. What was stored for 1 week at 5 ° C. without retort treatment was heated and examined as a eating state. The texture and shape retention of the rice cake were good, and it was a preferable juice powder.

Example 13 A soup liquid containing no agar and a soup liquid using agar A and agar B were prepared, and the rice cake having the composition of the above-mentioned Example 11 was used.
According to the above-mentioned operation, the soup powder containing the cooked rice cake in a container was produced from each of the soup powder liquids. Retort at 120 ° C for 30 minutes, 5
After storing at 10 ° C or 25 ° C for 10 days, it was heated and examined as a eating state. The results are shown below. ─────────────────────────────────── Juice powder liquid storage 5 ℃ storage 25 ℃ ─────── ──────────────────────────── Agar-free additive The feeling that the mochi is very soft and melts Same on the left Agar A Mochi is solid and eats Good texture and shape retention Same as left (0.5% ^* ) Immediately begins to solidify after heating Agar B Mochi has a solid texture and good shape retention Same as left (2.5% ^* ) While eating Juice powder maintains moderate viscosity ─────────────────────────────────── * * In finished juice powder weight%. Agar A is an agar having a solidifying temperature of about 34 ° C., while Agar B is an agar having a solidifying temperature of about 18 to 23 ° C.

[0017]

EFFECTS OF THE INVENTION It is possible to prevent the water in the juice liquid from migrating to the rice cake, and thus to obtain the cooked rice cake rice cake powder in which the texture and shape retention of the rice cake are good. The cooked rice cake-containing soup powder of the present invention is easily brought into a edible state simply by heating and has a good texture.

Claims (8)

[Claims] 1. A cooked rice cake in a container, characterized in that an alpha-converted rice cake is buried in a juice powder containing 0.1 to 3.0% by weight of agar and the juice powder is solidified. Soup powder. 2. The soup powder containing mochi in a container according to claim 1, which is further subjected to retort treatment. 3. The soup powder containing rice cake in a container according to claim 1 or 2, wherein the rice cake contains starch and / or sugar. 4. The soup powder containing mochi in a container according to any one of claims 1 to 3, wherein the solidification temperature of the agar is 15 to 25 ° C. 5. A juice powder prepared by adding 0.1 to 3.0% by weight of agar is prepared, and the juice powder is dispensed into a container in a state where the agar is dissolved, and then the gelatinized rice cake is added to the juice powder. A method for producing cooked rice cake-containing soup powder in a container, which comprises immersing the juice powder in a container and then solidifying the juice powder by cooling. 6. The method according to claim 5, wherein the pregelatinized rice cake is immersed in a juice liquid and then retort-treated. 7. The method according to claim 5, wherein the rice cake contains starch and / or sugar. 8. The method according to claim 5, wherein the solidification temperature of the agar is 15 to 25 ° C.