JPH09107900A - Composition for preventing rice cakes from aging and production of rice cakes using the same - Google Patents
Composition for preventing rice cakes from aging and production of rice cakes using the sameInfo
- Publication number
- JPH09107900A JPH09107900A JP7295928A JP29592895A JPH09107900A JP H09107900 A JPH09107900 A JP H09107900A JP 7295928 A JP7295928 A JP 7295928A JP 29592895 A JP29592895 A JP 29592895A JP H09107900 A JPH09107900 A JP H09107900A
- Authority
- JP
- Japan
- Prior art keywords
- rice cakes
- composition
- amylase
- aging
- preventing
- 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.)
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- Cereal-Derived Products (AREA)
Abstract
Description
【０００１】[0001]
【０００２】本発明は、餅類の老化防止用組成物および
それを用いる餅類の製造方法に関するものである。The present invention relates to a composition for preventing aging of rice cakes and a method for producing rice cakes using the same.
【０００３】[0003]
【０００４】餅類は東洋で古来から食されてきたが、の
し餅、柏餅、各種団子、大福餅、求肥など、保存性や外
観、食感などの差によって数多くの種類があり、時期や
地域によっても様々な特徴があった。Mochi has been eaten since ancient times in the Orient, but there are many types such as Noshi-mochi, Kashiwa-mochi, various dumplings, Daifuku-mochi, and Kyokuhi depending on the difference in storability, appearance, texture, etc. Also had various characteristics.
【０００５】食生活における欧米型の高カロリー食品摂
取に対する反省の意味から、近年、脂肪分の少ない餅類
が見直されつつあり、大量に生産されて地域や時期に関
りなく、多くの種類が販売されている。[0005] In consideration of Western-style high-calorie food intake in dietary habits, rice cakes with a low fat content are being reviewed in recent years, and many kinds are produced in large quantities regardless of region or season. It is sold.
【０００６】各種餅類が普及した結果、従来よりも長い
保存期間に耐える品質が要求されるようになったが、最
も強く要求されたのは餅類に特有な食感の保持であり、
具体的には適度な柔らかさを保持することであった。As a result of the widespread use of various types of rice cakes, it has become necessary to have a quality that can withstand a longer storage period than before, but the strongest requirement was to maintain the texture unique to rice cakes.
Specifically, it was to maintain appropriate softness.
【０００７】餅類の適度な柔らかさを保持するための方
法としてアミラーゼを添加する手法が特開昭５４−４
９３５４号公報や特開昭６２−７９７４６号公報に提
案されており、乳糖及び／又は還元乳糖とβ−アミラー
ゼを用いる方法が特開平５−２５２８７２号公報に開
示されている。A method of adding amylase is known as a method for maintaining the proper softness of rice cakes.
9354 and JP-A-62-79746, a method using lactose and / or reduced lactose and β-amylase is disclosed in JP-A-5-252872.
【０００８】また、特開平７−７９６８９号公報には
トレハロースとグリセリン脂肪酸エステル等を添加する
方法も開示されている。Further, Japanese Patent Laid-Open No. 7-79689 discloses a method of adding trehalose and glycerin fatty acid ester.
【０００９】[0009]
【００１０】しかし、前記様々な従来の改善方法の開示
にも拘らず、餅類の老化防止の際に課題が残されてい
た。However, in spite of the disclosure of the above-mentioned various conventional improvement methods, there remains a problem in preventing the aging of rice cakes.
【００１１】例えば、及びの方法には、酵素剤だけ
では十分な老化防止効果が得られず、その効果も温度に
よる影響が大きく影響し、季節変動があって一定の効果
が得られないという課題が残されていたのである。[0011] For example, in the methods (1) and (2), it is not possible to obtain a sufficient antiaging effect only with the enzyme agent, and the effect is greatly influenced by temperature, and there is a seasonal variation, so that a certain effect cannot be obtained. Was left.
【００１２】また、の方法にはラクチトールや乳糖が
用いられるが、ラクチトールは緩下性が強いので添加量
を多くすることができないという課題があり、乳糖を用
いた場合には乳糖自体や乳糖に混在する成分の熱に対す
る安定性が低いので、製品に黄色や褐色の色がついてし
まうという課題や、味に違和感がある、即ち、餅や砂糖
の風味が損なわれるという課題があったのである。[0012] Lactitol and lactose are used in the above method, but since lactitol has a strong laxative property, there is a problem that the added amount cannot be increased. When lactose is used, lactose itself or lactose is used. Since the heat stability of the mixed components is low, there was a problem that the product had a yellow or brown color, and the taste was uncomfortable, that is, the flavor of rice cake and sugar was impaired.
【００１３】更に、の方法では界面活性剤を用いてい
るが、採用されている界面活性剤は苦味やエグ味があっ
て製品の味を損なうことが多く、また、各成分は単独で
用いても一緒に用いても老化防止効果が弱いという課題
が残されていた。Further, in the method (1), a surfactant is used. However, the employed surfactant often has a bitter taste or an acrid taste and impairs the taste of the product, and each component is used alone. However, the problem remains that the anti-aging effect is weak even when used together.
【００１４】従って、以上のような様々な課題を解決す
る方法の開発が強く望まれていたのである。Therefore, it has been strongly desired to develop a method for solving the above various problems.
【００１５】[0015]
【００１６】本発明者等は、上記課題を解決するべく、
鋭意研究を重ねた結果、β−アミラーゼと特定の糖類を
組み合わせることにより、意外にもそれぞれの成分を単
独で用いた場合よりも格段に優れた効果、即ち、顕著な
相乗効果を発揮することを見出し、この組み合わせを餅
類に適用することによって、前記様々な課題を解決する
ことに成功し、本発明を完成するに至った。In order to solve the above problems, the present inventors have
As a result of repeated intensive studies, it was surprisingly shown that the combination of β-amylase and a specific saccharide exerts a markedly superior effect, that is, a remarkable synergistic effect, as compared with the case where each of the components is used alone. The present inventors have succeeded in solving the above various problems by applying this combination to rice cakes, and have completed the present invention.
【００１７】課題を解決する手段は以下の通りである。The means for solving the problems are as follows.
【００１８】第一の本発明は、キシロース、キシリトー
ル、キシロオリゴ糖、還元キシロオリゴ糖、ソルビトー
ル、マンニトール、エリスリトール、パラチノース、パ
ラチニット、トレハルロース、ラフィノース、ラクチュ
ロース、フラクトオリゴ糖、ガラクトオリゴ糖より成る
群から選ばれる１種又は２種以上の混合物である糖と、
β−アミラーゼとを含有することを特徴とする餅類の老
化防止用組成物である。The first aspect of the present invention is one selected from the group consisting of xylose, xylitol, xylooligosaccharide, reduced xylooligosaccharide, sorbitol, mannitol, erythritol, palatinose, palatinit, trehalulose, raffinose, lactulose, fructooligosaccharide, galactooligosaccharide. Or a sugar that is a mixture of two or more kinds,
A composition for preventing aging of rice cakes, which comprises β-amylase.
【００１９】また、第二の本発明は、糖とβ−アミラー
ゼとの配合割合が糖の重量１００重量部に対してβ−ア
ミラーゼ０．０５〜２０重量部の範囲である上記第一の
発明記載の餅類の老化防止用組成物である。The second aspect of the present invention is the first aspect of the present invention, wherein the blending ratio of sugar and β-amylase is in the range of 0.05 to 20 parts by weight with respect to 100 parts by weight of sugar. The composition for preventing aging of rice cakes according to the description.
【００２０】また、第三の本発明は、餅類を製造するに
際し、キシロース、キシリトール、キシロオリゴ糖、還
元キシロオリゴ糖、ソルビトール、マンニトール、エリ
スリトール、パラチノース、パラチニット、トレハルロ
ース、ラフィノース、ラクチュロース、フラクトオリゴ
糖、ガラクトオリゴ糖より成る群から選ばれる１種又は
２種以上の混合物である糖と、β−アミラーゼとを含有
する餅類の老化防止用組成物を添加することを特徴とす
る餅類の製造方法である。The third aspect of the present invention is, when producing rice cakes, xylose, xylitol, xylooligosaccharide, reduced xylooligosaccharide, sorbitol, mannitol, erythritol, palatinose, palatinit, trehalulose, raffinose, lactulose, fructooligosaccharide, galacto-oligo. A method for producing rice cakes, which comprises adding a composition for preventing aging of rice cakes, which comprises β-amylase, which is a sugar that is a mixture of one or more kinds selected from the group consisting of sugars. .
【００２１】また、本発明は、β−アミラーゼと糖との
配合割合が、糖の重量１００重量部に対してβ−アミラ
ーゼ０．０５〜２０重量部の範囲である組成物を、餅類
製造用澱粉１重量部に対して０．１〜２重量部添加する
ことを特徴とする餅類の製造方法である。In the present invention, a composition having a β-amylase and sugar content in the range of 0.05 to 20 parts by weight of β-amylase per 100 parts by weight of sugar is prepared as a rice cake. The method for producing rice cakes is characterized by adding 0.1 to 2 parts by weight to 1 part by weight of starch for use in rice.
【００２２】本発明で言う餅類とは、のし餅、柏餅、各
種団子、大福餅、求肥等、通常餅と称される一群の食品
を指す。The mochi referred to in the present invention refers to a group of foods usually called mochi, such as Noshi mochi, Kashiwa mochi, various dumplings, Daifuku mochi, and fertilizer.
【００２３】本発明に用いる糖類は、キシロース、キシ
リトール、キシロオリゴ糖、還元キシロオリゴ糖、ソル
ビトール、マンニトール、エリスリトール、パラチノー
ス、パラチニット、トレハルロース、ラフィノース、ラ
クチュロース、フラクトオリゴ糖、ガラクトオリゴ糖よ
り成る群から選ばれる任意の１種又は２種以上の混合物
であり、食品用途に市販されているものであれば、純
度、品質、結晶の種類、形態、由来は問われないが、本
発明者の経験から、マルトースなどの澱粉由来でα−
１，４結合を有する糖類を含有したものは本発明の効果
が低下する傾向があり、取り扱い易さや、本発明の効果
を安定的に得るには、市販の精製品を採用することが最
も好ましい。The saccharide used in the present invention is any one selected from the group consisting of xylose, xylitol, xylooligosaccharide, reduced xylooligosaccharide, sorbitol, mannitol, erythritol, palatinose, palatinit, trehalulose, raffinose, lactulose, fructooligosaccharide, galactooligosaccharide. As long as it is one kind or a mixture of two or more kinds and is commercially available for food use, the purity, quality, type, form and origin of crystals are not limited, but from the experience of the present inventor, maltose, etc. Α- due to starch
Those containing a saccharide having a 1,4 bond tend to reduce the effects of the present invention, and it is most preferable to employ a commercially available purified product in order to facilitate handling and stably obtain the effects of the present invention. .
【００２４】本発明に用いるβ−アミラーゼは、食品加
工用に市販されている品質のものであれば、おおむね本
発明の効果を期待できるが、それらの中でも、例えば大
豆由来の精製酵素である長瀬産業(株)製のマルトザイム
（登録商標）、フィンシュガー社製のＢＢＡ１５００、
天野製薬(株)製のビオザイム（登録商標）などが最も好
ましい。The β-amylase used in the present invention can be expected to have the effects of the present invention as long as it is of a quality that is commercially available for food processing. Among them, for example, Nagase, which is a purified enzyme derived from soybean, can be expected. Maltzyme (registered trademark) manufactured by Sangyo Co., Ltd., BBA1500 manufactured by Fin Sugar Co.,
Biozyme (registered trademark) manufactured by Amano Pharmaceutical Co., Ltd. is the most preferable.
【００２５】また、β−アミラーゼを含有する各種製
剤、例えば三共フーズ(株)製のもちソフト（登録商標）
など、も有利に採用することができるが、製剤中にブド
ウ糖やマルトースの含有量が少ないものが本発明の効果
を得るうえで好ましい。Further, various preparations containing β-amylase, for example, Mochi Soft (registered trademark) manufactured by Sankyo Foods Co., Ltd.
Etc. can be advantageously used, but those containing a low content of glucose or maltose in the preparation are preferable for obtaining the effect of the present invention.
【００２６】本発明で言う餅類製造用澱粉とは、粳米や
餅米またはそれらから得られる粉、つまり、米そのもの
や、そのまま米を粉砕して得た米粉や、粳米や餅米を水
洗いして乾燥した新粉や餅粉など、通常餅類や和菓子類
を製造する場合に用いられる澱粉製品を指す。The starch for producing rice cakes referred to in the present invention means non-glutinous rice, non-glutinous rice or flour obtained from them, that is, rice itself, rice flour obtained by crushing rice as it is, or non-glutinous rice or non-glutinous rice washed with water. It refers to starch products that are commonly used in the production of rice cakes and Japanese confectioneries, such as dried and dried new flour and rice cake flour.
【００２７】本発明に用いられる餅類製造用澱粉は、特
に産地や由来、純度、形態等に特別な制約は無く、通常
餅類や和菓子類の製造用に市販されている澱粉製品で十
分である。The starch for producing rice cakes used in the present invention is not particularly limited in terms of origin, origin, purity, morphology and the like, and a starch product which is usually commercially available for producing rice cakes and Japanese confectioneries is sufficient. is there.
【００２８】本発明の餅類の老化防止用組成物中に配合
されるβ−アミラーゼと糖類の割合は、本発明に用いる
糖類の重量１００重量部に対してβ−アミラーゼ０．０
５〜２０重量部とすることが要求されるが、この範囲を
外れてβ−アミラーゼが０．０５重量部未満になった場
合には老化防止効果を得るために必要な組成物の量が全
体として多くなってしまうので経済的に不利な傾向にあ
り、本発明の大きな特徴である両成分の相乗的な効果が
低下することがある。The proportion of β-amylase and sugar incorporated in the composition for preventing aging of rice cakes of the present invention is 0.0-β amylase per 100 parts by weight of the saccharide used in the present invention.
It is required to be 5 to 20 parts by weight, but when β-amylase is less than 0.05 parts by weight outside this range, the amount of the composition necessary for obtaining the antiaging effect is the whole amount. Therefore, there is a tendency to be economically disadvantageous, and the synergistic effect of both components, which is a major feature of the present invention, may decrease.
【００２９】また、組成物中のβ−アミラーゼの配合割
合が２０重量部を超える場合には、餅類の重要な特徴で
あるコシが無くなり、単にベタつくだけになってしま
い、やはり相乗的な餅類の老化防止効果が低下する場合
がある。Further, when the blending ratio of β-amylase in the composition exceeds 20 parts by weight, the mochi, which is an important characteristic of rice cakes, disappears, and it becomes simply sticky, which is also a synergistic rice cake. The anti-aging effect of some kinds may decrease.
【００３０】本発明の餅類を製造する方法を実施するう
えで、本発明のβ−アミラーゼと糖類を含有する組成物
を餅類製造用澱粉に添加するが、その添加時期は従来の
技術での糖類の添加時期と同様に、餅類製造用澱粉を蒸
した後、生地を撹拌している時が適切である。In carrying out the method for producing rice cakes of the present invention, the composition containing β-amylase of the present invention and a saccharide is added to the starch for producing rice cakes, and the time of addition is determined by the conventional technique. It is appropriate that the dough is stirred after steaming the starch for producing rice cakes, similar to the time of adding the saccharides.
【００３１】生地を蒸した直後は温度が高すぎて添加し
た組成物中のβ−アミラーゼの活性が損なわれる場合が
あるので、生地を撹拌して温度が７０℃以下になってか
ら添加することが好ましい。Immediately after the dough is steamed, the temperature may be too high and the activity of β-amylase in the composition added may be impaired. Therefore, the dough should be stirred until the temperature becomes 70 ° C. or lower before the addition. Is preferred.
【００３２】また、本発明のβ−アミラーゼと糖類を含
有する組成物を添加するときの量については、経済的な
面と必要な効果の面から考慮されるべきであるが、好ま
しいのは餅類製造用澱粉の重量を１００とした場合に１
０〜１００重量部程度である。The amount of the composition containing the β-amylase of the present invention and saccharides to be added should be taken into consideration from the economical aspect and the required effect, but rice cake is preferred. 1 when the weight of starch for producing foods is 100
It is about 0 to 100 parts by weight.
【００３３】本発明を実施するにあたり、糖質として前
記特定の糖類のみを用いることもできるが、甘味を強化
するために他の糖質や高甘味度甘味料を併用することが
甘味を出すうえで好ましく、また、経済的にも有利であ
り、併用する糖質としては砂糖が最も好ましい。In carrying out the present invention, it is possible to use only the above-mentioned specific sugars as sugars, but in order to enhance the sweetness, the combination of other sugars or high-intensity sweeteners brings out sweetness. Is preferable and also economically advantageous, and sugar is most preferable as the sugar used in combination.
【００３４】以上に説明したように、本発明を実施する
ことにより得られる組成物は従来の餅類の老化防止剤に
比べて強い相乗的な効果があり、その効果も安定してい
るという特徴があり、又、それを用いて調製した餅類は
柔らかくてのびがあり、その柔らかさが従来品よりも持
続し、ベタつきが少なく、歯切れが良い優れた品質を備
えている。As described above, the composition obtained by carrying out the present invention has a strong synergistic effect as compared with the conventional anti-aging agent for rice cakes, and the effect is also stable. In addition, the rice cakes prepared using the rice cake are soft and spread, and the softness lasts longer than conventional products, is less sticky, and has excellent crispness.
【００３５】[0035]
【００３６】以下に実施例を掲げて本発明の内容を更に
具体的に説明するが、以下、特に断らない限り、％は重
量％を表わす。The contents of the present invention will be described in more detail with reference to the following examples, but unless otherwise specified,% means% by weight.
【００３７】［実施例−１］[Example-1]
【００３８】上新粉１０００ｇに水７５０ｇを加えて混
合し、水蒸気で４０分間蒸した。750 g of water was added to 1000 g of the new powder and mixed, and steamed for 40 minutes with steam.
【００３９】次いで、蒸したものをミキサー［大型ミキ
サーＡＣＭ２０ＬＶＷ、(株)愛工舎製作所製］にとって
撹拌しながら生地が約５５℃になったところで、砂糖３
６０ｇと、市販のパラチニット２４０ｇと市販のβ−ア
ミラーゼ１ｇ［ビオザイム（登録商標）、天野製薬(株)
製］を含有する本発明の餅類の老化防止用組成物とを４
回に分けて添加・混合し、その後更に３分間混合してか
らプラスチック製の内径６０ｍｍ、高さ２２ｍｍの容器
に詰めて成形し、放冷、保存し、餅を得た（実施品−
１）。Next, the steamed product was placed in a mixer [large-scale mixer ACM20LVW, manufactured by Aikosha Co., Ltd.] while stirring, and when the dough reached about 55 ° C., sugar 3 was added.
60 g, commercially available palatinit 240 g, and commercially available β-amylase 1 g [Biozyme (registered trademark), Amano Pharmaceutical Co., Ltd.]
And a composition for preventing aging of rice cakes according to the present invention.
The mixture was added / mixed in batches, and after further mixing for 3 minutes, the mixture was packed in a plastic container having an inner diameter of 60 mm and a height of 22 mm, molded, allowed to cool, and stored to obtain a rice cake.
1).
【００４０】［実施例−２］[Example-2]
【００４１】実施例−１の砂糖添加量を１８０ｇとし、
餅類の老化防止用組成物を市販のパラチノース１２０ｇ
とβ−アミラーゼ製剤［もちソフト（登録商標）、三共
フーズ(株)製］４ｇを含有する組成物に変えた他は実施
例−１と同様にして餅を得た（実施品−２）。The amount of sugar added in Example-1 was 180 g,
Commercially available anti-aging composition for mochi 120g palatinose
A mochi was obtained in the same manner as in Example 1 except that the composition contained 4 g of the β-amylase preparation [Mochi Soft (registered trademark), Sankyo Foods Co., Ltd.] was used (Example-2).
【００４２】［実施例−３］[Example-3]
【００４３】実施例−１の上新粉に代えてもち粉１００
０ｇを用い、水の量を６５０ｇとし、砂糖の量を４２０
ｇとし、餅類の老化防止用組成物をソルビトール２８０
ｇとβ−アミラーゼ１．７ｇを含有する組成物に変えた
他は実施例−１と同様にして餅を得た（実施品−３）。Example 1 A glutinous flour 100 instead of the new flour
0g, water amount 650g, sugar amount 420
g, and the composition for preventing aging of rice cakes is sorbitol 280
g was obtained in the same manner as in Example 1 except that the composition contained g and 1.7 g of β-amylase was changed (Example-3).
【００４４】［実施例−４］[Example-4]
【００４５】実施例−１のパラチニットに代えてキシリ
トールを用いた他は実施例−１と同様にして餅を得た
（実施品−４）。A rice cake was obtained in the same manner as in Example 1 except that xylitol was used instead of the palatinit of Example 1 (Example 4).
【００４６】［実施例−５］[Example-5]
【００４７】実施例−２のパラチノースに代えてエリス
リトールを用いた他は実施例−２と同様にして餅を得た
（実施品−５）。A rice cake was obtained in the same manner as in Example-2 except that erythritol was used in place of the palatinose of Example-2 (Example-5).
【００４８】［実施例−６］[Example-6]
【００４９】実施例−３のソルビトールに代えて、ラフ
ィノースを用いた他は実施例−３と同様にして餅を得た
（実施品−６）。Mochi was obtained in the same manner as in Example 3 except that raffinose was used instead of sorbitol in Example 3 (Example 6).
【００５０】[0050]
【００５１】［比較例−１］[Comparative Example-1]
【００５２】β−アミラーゼを用いない他は実施例−１
と同一の方法で餅を調製し、比較品−１とした。Example 1 except that β-amylase was not used
A mochi was prepared in the same manner as described above and designated as Comparative Product-1.
【００５３】［比較例−２］[Comparative Example-2]
【００５４】糖類に代えてマルトース２４０ｇを使用し
た他は実施例−１と同一の方法で餅を調製し、比較品−
２とした。A mochi was prepared in the same manner as in Example 1 except that 240 g of maltose was used in place of the sugar, and a comparative product-
And 2.
【００５５】［比較例−３］[Comparative Example-3]
【００５６】実施例−２のパラチノースに代えてグルコ
ース１２０ｇを用いた他は実施例−２と同様にして餅を
調製し、比較品−３とした。A mochi was prepared in the same manner as in Example-2 except that 120 g of glucose was used in place of the palatinose of Example-2 to obtain Comparative Product-3.
【００５７】［比較例−４］Comparative Example-4!
【００５８】β−アミラーゼを用いない他は実施例−３
と同様にして餅を調製し、比較品−４とした。Example 3 except that no β-amylase was used.
A mochi was prepared in the same manner as above and designated as Comparative Product-4.
【００５９】[0059]
【００６０】［比較試験−１］[Comparative Test-1]
【００６１】実施例及び比較例で調製した餅を２５℃、
湿度５０％の条件で保管した後に試料として、先端に直
径１０ｍｍの円柱形プランジャーを装着したレオメータ
ーで、プランジャーが試料中に５ｍｍ侵入したときの重
量を硬さとして測定した。その結果を表１、表２に示
す。The rice cakes prepared in Examples and Comparative Examples were prepared at 25 ° C.
After being stored under the condition of 50% humidity, a sample was measured with a rheometer equipped with a cylindrical plunger having a diameter of 10 mm at its tip and the weight when the plunger penetrated into the sample by 5 mm was measured as hardness. The results are shown in Tables 1 and 2.
【００６２】[0062]
【表１】 [Table 1]
【００６３】[0063]
【表２】 [Table 2]
【００６４】［比較試験−２］[Comparative test-2]
【００６５】実施例及び比較例で調製した餅を２５℃、
湿度５０％の条件で保管した後に試料として、５人のパ
ネラーを用い、試料を手で引っ張ったときの延びを採点
した。柔らかく延びのあるものを＋１、延びが少なくや
や硬いものを０、硬くて延びないものを−１として全員
の採点を集計し、官能試験結果を得た。得られた結果を
表３、表４に示す。The rice cakes prepared in Examples and Comparative Examples were prepared at 25 ° C.
After being stored under the condition of a humidity of 50%, five panelists were used as the sample, and the extension when the sample was pulled by hand was scored. The soft and stretchable ones were counted as 1, the little stretched and slightly hardened ones as 0, and the hard and non-stretchable ones as -1, and the sensory test results were obtained. Tables 3 and 4 show the obtained results.
【００６６】[0066]
【表３】 [Table 3]
【００６７】[0067]
【表４】 [Table 4]
【００６８】[0068]
【００６９】以上に説明したように、本発明に係る餅類
の老化防止用組成物は、従来の餅類の老化防止剤に比べ
て強い相乗的な効果があり、その効果も安定していると
いう特徴があり、又、それを用いて調製した餅類は柔ら
かくてのびがあり、その柔らかさが従来品よりも持続
し、ベタつきが少なく、歯切れが良い優れた品質を備え
ている。As described above, the anti-aging composition for rice cakes according to the present invention has a strong synergistic effect as compared with the conventional anti-aging agent for rice cakes, and the effect is also stable. In addition, rice cakes prepared using it are soft and spread, and the softness lasts longer than conventional products, less stickiness, and excellent quality with crispness.
Claims (3)
ゴ糖、還元キシロオリゴ糖、ソルビトール、マンニトー
ル、エリスリトール、パラチノース、パラチニット、ト
レハルロース、ラフィノース、ラクチュロース、フラク
トオリゴ糖、ガラクトオリゴ糖より成る群から選ばれる
１種又は２種以上の混合物である糖と、β−アミラーゼ
とを含有することを特徴とする餅類の老化防止用組成
物。1. One or more selected from the group consisting of xylose, xylitol, xylooligosaccharide, reduced xylooligosaccharide, sorbitol, mannitol, erythritol, palatinose, palatinit, trehalulose, raffinose, lactulose, fructooligosaccharide, galactooligosaccharide. A composition for preventing aging of rice cakes, which comprises a mixture of sugar and β-amylase.
重量１００重量部に対してβ−アミラーゼ０．０５〜２
０重量部の範囲である請求項１記載の餅類の老化防止用
組成物。2. The blending ratio of sugar and β-amylase is 0.05 to 2 of β-amylase per 100 parts by weight of sugar.
The composition for preventing aging of rice cakes according to claim 1, which is in a range of 0 part by weight.
シリトール、キシロオリゴ糖、還元キシロオリゴ糖、ソ
ルビトール、マンニトール、エリスリトール、パラチノ
ース、パラチニット、トレハルロース、ラフィノース、
ラクチュロース、フラクトオリゴ糖、ガラクトオリゴ糖
より成る群から選ばれる１種又は２種以上の混合物であ
る糖と、β−アミラーゼとを含有する餅類の老化防止用
組成物を添加することを特徴とする餅類の製造方法。3. In the production of rice cakes, xylose, xylitol, xylooligosaccharide, reduced xylooligosaccharide, sorbitol, mannitol, erythritol, palatinose, palatinit, trehalulose, raffinose,
A mochi characterized by adding a composition for preventing aging of mochis containing β-amylase and a sugar which is one or a mixture of two or more selected from the group consisting of lactulose, fructooligosaccharides and galactooligosaccharides. Manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29592895A JP3647947B2 (en) | 1995-10-20 | 1995-10-20 | Composition for preventing aging of moss and method for producing moss using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29592895A JP3647947B2 (en) | 1995-10-20 | 1995-10-20 | Composition for preventing aging of moss and method for producing moss using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09107900A true JPH09107900A (en) | 1997-04-28 |
| JP3647947B2 JP3647947B2 (en) | 2005-05-18 |
Family
ID=17826943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP29592895A Expired - Lifetime JP3647947B2 (en) | 1995-10-20 | 1995-10-20 | Composition for preventing aging of moss and method for producing moss using the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3647947B2 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999055296A1 (en) * | 1998-04-24 | 1999-11-04 | Sunstar Kabushiki Kaisha | Oral compositions |
| JP2001327256A (en) * | 2000-05-22 | 2001-11-27 | Taiyo Kagaku Co Ltd | Quality-improving composition for rice cake |
| JP2006174782A (en) * | 2004-12-24 | 2006-07-06 | House Foods Corp | Method for producing boiled rice |
| WO2012105532A1 (en) | 2011-02-04 | 2012-08-09 | 天野エンザイム株式会社 | Novel use of maltotriosyl transferase |
| CN103750085B (en) * | 2007-06-01 | 2015-04-29 | 曼海姆/奥克森福特旭德楚克股份公司 | Antioxidant for food |
| EP1858348B1 (en) | 2005-03-07 | 2016-02-24 | Südzucker AG Mannheim/Ochsenfurt | Isomaltulose in cereal products |
| JP2016049044A (en) * | 2014-08-29 | 2016-04-11 | 三井製糖株式会社 | Gyuhi (turkish delight)-like food product containing starch, isomaltulose, and trehalulose, and method for producing the turkish delight-like food product |
| JP2016093177A (en) * | 2014-11-11 | 2016-05-26 | モチクリームジャパン株式会社 | Production method of rice cake which remains soft |
-
1995
- 1995-10-20 JP JP29592895A patent/JP3647947B2/en not_active Expired - Lifetime
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6471946B1 (en) | 1998-04-24 | 2002-10-29 | Sunstar Kabushiki Kaisha | Oral composition |
| US7300645B2 (en) | 1998-04-24 | 2007-11-27 | Sunstar Kabushiki Kaisha | Oral composition comprising isomalt and remineralizing enhancing agent |
| WO1999055296A1 (en) * | 1998-04-24 | 1999-11-04 | Sunstar Kabushiki Kaisha | Oral compositions |
| JP2001327256A (en) * | 2000-05-22 | 2001-11-27 | Taiyo Kagaku Co Ltd | Quality-improving composition for rice cake |
| JP2006174782A (en) * | 2004-12-24 | 2006-07-06 | House Foods Corp | Method for producing boiled rice |
| JP4516419B2 (en) * | 2004-12-24 | 2010-08-04 | ハウス食品株式会社 | Method for producing cooked rice |
| EP1858348B2 (en) † | 2005-03-07 | 2019-01-23 | Südzucker AG Mannheim/Ochsenfurt | Isomaltulose in cereal products |
| EP1858348B1 (en) | 2005-03-07 | 2016-02-24 | Südzucker AG Mannheim/Ochsenfurt | Isomaltulose in cereal products |
| CN103750085B (en) * | 2007-06-01 | 2015-04-29 | 曼海姆/奥克森福特旭德楚克股份公司 | Antioxidant for food |
| WO2012105532A1 (en) | 2011-02-04 | 2012-08-09 | 天野エンザイム株式会社 | Novel use of maltotriosyl transferase |
| EP3494993A1 (en) | 2011-02-04 | 2019-06-12 | Amano Enzyme Inc. | Novel use of maltotriosyl transferase |
| JP2016049044A (en) * | 2014-08-29 | 2016-04-11 | 三井製糖株式会社 | Gyuhi (turkish delight)-like food product containing starch, isomaltulose, and trehalulose, and method for producing the turkish delight-like food product |
| JP2016093177A (en) * | 2014-11-11 | 2016-05-26 | モチクリームジャパン株式会社 | Production method of rice cake which remains soft |
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