JPH09121797A - Production of compounded rice flour and rice flour dumpling and rice flour dumpling produced thereby - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide compounded rice flour giving a rice flour dumpling preservable in refrigerated state over a long period without causing the hardening of the dumpling by compounding rice flour with gelatinized cross-linked starch and wheat gluten. SOLUTION: Rice flour is compounded with gelatinized cross-linked starch and wheat gluten. The amounts of the starch and the gluten are preferably 10-20% and 2-6%, respectively. For delaying the hardening in the case of producing a rice flour dumpling from the compounded rice flour, it is preferable to knead the flour with water of an amount to get the water content of 55-65% in the mixing process and 60-70% in the product. The kneaded mixture is usually formed, boiled and cooled with water. A rice flour dumpling having the optimum hardness meeting the combination with other food material, the temperature of the dumpling in taking, etc., can be prepared since the hardness of the rice flour dumpling can be controlled to an extent by controlling the amounts of the gelatinized cross-linked starch and the wheat gluten.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mixed white ball powder, a method for producing a white ball, and a white ball, and more specifically, a compounded white ball powder capable of obtaining a white ball that can be stored in a refrigerator, and a method for producing a white ball using the white ball powder, and , Relating to white balls obtained by the production method.

[0002]

2. Description of the Related Art Shiratama is a powder called mochi powder, shiratama powder, etc., obtained from glutinous rice flour, or a mixed shiratama powder (shirotama mixed powder, which is obtained by adding starch, emulsifier, enzyme, etc. thereto. ) Is mixed with approximately the same amount of water and kneaded to create a dough, which is then molded into a predetermined shape and then put into boiling water to boil, and then the floated one is put into cold water to cool. Has been obtained.

The white balls thus obtained are used as various foodstuffs, but when stored in a refrigerated state (around 5 ° C.), they harden in a short time and can be refrigerated for only a few hours. On the other hand, if it is stored at room temperature, it will not cure, but for hygiene, a bacteriostatic agent must be added, and the sourness peculiar to the bacteriostatic agent may adhere to the white balls.

Further, if the amount of water in the dough is increased, the hardening during refrigerated storage can be delayed to some extent, but it becomes difficult to mold the dough into a predetermined shape, and the yield is greatly increased due to molding defects and the like. Manufacturing problems such as deterioration occur.

Further, frozen white balls, which are frozen white balls, are in circulation. However, even when frozen white balls are thawed and hardened in a short time when refrigerated, they must be thawed immediately before use, which is troublesome. It was a thing.

Therefore, conventionally, it has been necessary to manufacture or thaw the white balls immediately before eating, so it may take time for the restaurant to provide to the customer, and a certain number of white balls are prepared. In that case, it will be wasteful if there is no order from the customer, and there is a strong demand for improvement in terms of service and cost.

Therefore, an object of the present invention is to provide a white ball which is hard to be hardened even when it is stored in a refrigerator.

[0008]

In order to achieve the above-mentioned object, the blended white bead flour of the present invention comprises 10-20% α-crosslinked starch and 2-6% wheat gluten in the white bead flour which is the main raw material of the white bead. It is characterized by being blended.

In the method for producing white balls of the present invention, water is mixed in an amount equal to or more than the above-mentioned white balls powder in an amount of 55 to 65%, kneaded, and then molded into a predetermined shape in hot water. It is characterized by cooling with cold water after boiling.

Further, the white ball of the present invention is obtained by blending white ball flour with α-crosslinked starch and wheat gluten and the same amount of water and mixing, kneading, molding, boiling and water cooling. .

The main raw material of the blended white egg powder of the present invention is the rice cake powder or white egg powder which has been conventionally used as a raw material of white egg, and is not particularly limited, and further starch, emulsifier It is also possible to use so-called white ball mixed powder to which an enzyme or the like is added.

The α-crosslinked starch blended in the above-mentioned white ball flour has the effect of improving the water retention of the white ball and delaying the curing rate during refrigerated storage. Wheat gluten is improved by the α-crosslinking starch to improve the water retention capacity. It is for imparting elasticity and chewyness to the softened white balls.
Therefore, by adding an appropriate amount of α-crosslinked starch and wheat gluten to white pearl flour, it is possible to obtain a white pearl which can be stored in a refrigerator for a long time without impairing the texture unique to white pearl.

The α-crosslinked starch and the wheat gluten are mutually related to determine the properties of the white ball to be the product, and an appropriate blending amount is selected according to the desired product properties. The amount of cross-linked starch blended is 10 to 20 as described above.
% Is appropriate, and if it is too small, the effect of retarding the curing rate cannot be sufficiently obtained, and if it is too large, it becomes too soft and the texture of white balls cannot be obtained. The content of wheat gluten depends on the content of α-crosslinked starch, but usually 2 to 6% is appropriate. When the content of α-crosslinked starch is small, the content of wheat gluten is also small. It is preferable. By increasing the amount of α-crosslinked starch and increasing the amount of wheat gluten, it is possible to further delay the curing rate while maintaining the texture of white pearl balls, but the wheat gluten produces a yellowish tinge. For this reason, it is not suitable for white white balls, and it is preferable to color it with food red.

As the α-crosslinked starch and wheat gluten, those which are generally used can be used as they are, and there is no particular limitation on the production method and properties.

When a white ball is produced using the above-mentioned compounded white ball powder, it is preferable that the white ball contains a larger amount of water than the conventional one in order to improve the effect of retarding the curing rate. That is, in the past, approximately the same amount or a small amount of water as white shiratama powder, usually 40 to 40
Water is added and kneaded so that the water content becomes 50% and 45-55% at the time of the product.
It is preferable to add water and knead so that the water content becomes 55 to 65% at the time of mixing and 60 to 70% at the time of production. At this time, if the amount of water added is too large, it becomes difficult to mold the dough into a predetermined shape, and if it is too small, the effect of delaying the curing during refrigerated storage cannot be sufficiently obtained.

After adding water and kneading, molding is carried out in the same manner as in the conventional method, the molded product is put into boiling water to boil, and the floated product is put into cold water to be cooled to obtain a white ball. be able to. Instead of hot water, high-temperature steam may be used for steaming.

The white balls thus obtained are hard to harden even when stored in a refrigerator (about 5 ° C.) due to the improved water retention due to α-crosslinked starch, and the moisture due to improved elasticity due to wheat gluten. Even if the amount is large, it does not become too soft, and even if it is stored in a refrigerator, it is possible to maintain the same taste and texture as a white ball using only white ball powder.

Therefore, the refrigerating storage time, which was conventionally about several hours, can be increased to 24 hours or more, and it becomes possible to store for a long time without adding a bacteriostatic agent. As a result, it is possible to eat the white balls that were manufactured on the previous day and refrigerated and stored, with the same taste and texture as the white balls immediately after they were manufactured. Especially, in restaurants, an appropriate amount of white balls can be manufactured and refrigerated and stored. By doing so, it is possible to quickly respond to orders from customers, eliminate waste of white balls, and make significant improvements in service and cost.

Further, the white balls produced as described above can be frozen and stored as in the conventional case,
There is no problem in distribution as frozen white balls, and it can be thawed before use and can be stored in a refrigerator for a long time after thawing as in the conventional case. Moreover, because it can be stored refrigerated for a long time, it can be offered and sold as a white ball dumpling mixed with bean paste or displayed in a refrigerated showcase in a state of being mixed with other fruits. The field of application of can be expanded. in addition,
By adjusting the blending amount of α-crosslinked starch and wheat gluten, the hardness of the white ball after production can be changed to some extent, so depending on the conditions such as the combination with the ingredients to eat with the white ball and the eating temperature. Therefore, it becomes possible to provide a white ball having an appropriate hardness.

[0020]

EXAMPLES Examples and comparative examples of the present invention will be described below. Example 1 31.7 parts by weight of shiratama powder (ratio of blended shiratama powder: about 79)
%), Α-cross-linked starch (7.9 parts by weight (about 19%)) and wheat gluten (1.0 parts by weight (about 3%)) were mixed well and mixed to give a blended white egg powder. 59.4 parts by weight of water (mixing amount 59.4%) was added to 40.6 parts by weight of this mixed white bead powder and kneaded to form a spherical shape having a diameter of about 2 cm. After molding, the mixture was put into boiling water, taken out after about 10 minutes, cooled with running water at room temperature for about 5 minutes, raised in a colander and drained for about 1 minute.

The obtained white balls are stored in a refrigerator at 5 ° C.,
Hardness and cohesiveness were measured after 12 hours, 18 hours, and 24 hours, and a sensory test of taste and texture was performed. As a result, the hardness was 108,1 after 6 hours, with 100 being the hardness immediately after draining and before storing in the refrigerator.
It was 117 after 2 hours, 125 after 18 hours, and 148 after 24 hours. The cohesiveness is 10 before storage in the refrigerator.
As 0, it was 99.3 after 6 hours, 12 hours and 18 hours, and 91.9 after 24 hours. Also,
The results of the sensory test were all good, and the taste and texture were almost the same as those of the white balls immediately after production. The hardness and cohesiveness were measured by a texture analyzer (Stable).
Micro System), with a hardness of 1
The load at the time of compressing to / 2 was measured.

Comparative Example 1 A white ball was produced in the same manner as in Example 1 except that 50 parts by weight of water was added to a mixture of 49 parts by weight of white ball powder and 1 part by weight of ordinary starch and kneaded. This white ball is generally called a white ball.

When the hardness before storage in the refrigerator is set to 100, the change in hardness is 125 after 6 hours and 205 after 12 hours.
It was 285 after 18 hours and 490 after 24 hours. In addition, the cohesiveness with 100 before storage in the refrigerator was 96.9 after 6 hours, 91.3 after 12 hours, and 86. after 18 hours.
After 3 and 24 hours, it was 76.9. Further, as a result of the sensory test, after 6 hours, the soybean taste and texture were so-called, but after 12 hours, it became hard and the original texture of white balls could not be obtained.

Comparative Example 2 A white ball was produced in the same manner as in Example 1 except that 60 parts by weight of water was added to a mixture of 32 parts by weight of white ball powder and 8 parts by weight of α-crosslinked starch and the mixture was kneaded. Hardness before storage in the refrigerator is 100
The change in hardness is 110 after 6 hours, 125 after 12 hours, 140 after 18 hours, and 150 after 24 hours.
Met. In addition, the cohesiveness with 100 before storage in the refrigerator was 9 after 6 hours, 12 hours, and 18 hours.
It was 98.5 after 9.3 and 24 hours. From these results, it is possible to delay the curing rate by blending α-crosslinked starch, but the results of the sensory tests were all softer than the original white balls and had different textures.

Example 2 White balls produced in the same manner as in Example 1 were frozen at -30 ° C., frozen and stored for 5 days, then naturally thawed for about 40 minutes and stored in the refrigerator in the same manner. As a result, although the white marbles immediately after thawing were slightly soft, they had almost the same taste and texture as the white marbles immediately after production in Comparative Example 1, and after being refrigerated for 24 hours, they became slightly hard. Good taste and texture were obtained.

Example 3 35 parts by weight of shiratama powder, 4.2 parts by weight of α-crosslinked starch (mixing ratio 10.5%), 0.8 parts by weight of wheat gluten (mixing ratio 2
%) Was mixed with 60 parts by weight of water and kneaded to produce a white ball. The obtained white balls were stored in a refrigerator for 24 hours and then subjected to a sensory test. As a result, the taste and texture were good.

[0027]

As described above, according to the present invention,
It is possible to obtain white balls that can be refrigerated for a long time.

Claims (5)

[Claims] 1. A blended white bead flour characterized in that α-crosslinked starch and wheat gluten are blended with white bead flour which is the main raw material for white bead. 2. The blending amount of the α-crosslinked starch is 10 to 20.
%, And the blended amount of the wheat gluten is 2 to 6%. 3. A method for producing a white ball, which comprises molding, boiling, and water-cooling after blending the compounded white ball powder according to claim 1 or 2 with an equal amount or more of water and kneading. 4. The method for producing white balls according to claim 3, wherein the water content is 55 to 65%. 5. A white pearl powder which is the main raw material of white pearl balls, mixed with α-crosslinked starch and wheat gluten, and a mixture of the white pearl powder and an equal amount or more of water, and kneading, molding, boiling and cooling with water. White ball