JPH09238630A - Rice cake-like food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a rice cake-like food product which can resist to its from collapsing, when it is heated in water or steamed, and maintain the texture intrinsic to rice cake by mixing konjak mannan and a thermally coagulable β-1, 3-glucan into rice flour or glutinous rice. SOLUTION: (A) A rice powder or glutinous rice is mixed with (B) konjak mannan and (C) a thermally coagulable β-1, 3-glucan. The objective food product is prepared by admixing a mixture of the component B, the component C and water to the component A to form the rice cake paste, then the paste is steamed at 90-100 deg. until the starch in the paste is sufficiently gelatinized. The component A (100 pts.wt.) is preferably mixed with 0.5-3 pts.wt. of the component B on the dry solid basis, 1-5 pts.wt. of the component C and 75-110 pts.wt. of water. Curdlan is preferably used as the component C.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a rice cake-like food and a method for producing the same. More specifically, the present invention relates to a rice cake-like food product which is produced by blending konjak mannan and β-1,3-glucan with rice cake flour or glutinous rice and which does not collapse.

[0002]

2. Description of the Related Art Commercially available rice cakes are made by kneading fluffy glutinous rice and then forming rice cakes, which are then molded, cooled and solidified, and if necessary, cut and packaged to obtain products. In addition, rice cake flour is used as a raw material, and water is added to this to knead to make a mochi dough, which is then molded, steamed, cooled and solidified, and then the product is obtained in the same manner.

Commercially available rice cakes produced in this way, especially cut rice cakes, do not maintain their original shape in boiling water in about 10 minutes or less, and cannot be maintained in their original shape. I will lose. When such rice cakes are used for soup powder, zenzai, retort foods such as ozoni or foods compatible with microwave oven, not only the original hand texture of the rice cakes is lost during cooking, but it also melts into the broth and makes it cloudy. There was a drawback that it would end up.

In order to eliminate such drawbacks, rice cake-like foods in which konjak mannan is added to rice cake powder have been proposed (Japanese Patent Publication No. 63-59666). However, this method uses "Kan-sui" as a coagulant for konjak, which results in the addition of extra salt in the dough and also has the drawback of giving the dough a yellow tint like Chinese noodles. It was In addition, it has a drawback that it has a texture close to that of dango.

[0005]

There has been a demand for the development of a rice cake-like food that can maintain the original texture of rice cakes without boiling or melting even when heated or steamed in water. In particular, in recent years, various retort foods and microwave-compatible foods that can be cooked in a microwave oven, for example, soup, zenzai, ozoni, etc. are often used as mochi, and the development of mochi-like foods with the above-mentioned characteristics has been developed. Strongly desired.

[0006]

[Means for Solving the Problems] The inventors of the present invention mixed konjak mannan and β-1,3-glucan into rice cake flour or glutinous rice to heat them in water while maintaining the original texture of the rice cake. Alternatively, we succeeded in developing a rice cake-like food that can prevent boiling over and melting when steamed, and can maintain the original texture of rice cake.

The improved rice cake-like food of the present invention can be produced by using rice cake powder or glutinous rice as a main raw material. In order to simplify the description, a manufacturing method using mochi flour will be described. First, powdered β-1,3-glucan was added to an appropriate amount of water (about 10
˜30 times by weight) and stirred to obtain a gel-like mixture. Furthermore, konjac mannan is added to this mixture. As konjak mannan, konjak mannan powder for producing konjak can be used, or a konjak plate produced as konjak can be cut into an appropriate size.

Konjac mannan powder (also simply referred to as konjac powder) or shredded konjak plate (cut konjac) is added to the above gel mixture and stirred at a high speed. When a konjak cut product is used, stirring is performed until the whole konjak particles do not remain and a homogeneous gel is obtained. By carrying out homogeneous mixing, the unique action of β-1,3-glucan is sufficiently exerted.

The content of the konjak cut product is 10 to 80, preferably 15 to 5 relative to 100 parts by weight of rice cake flour.
0 parts by weight. Since the dry solid content of konjak mannan in konjak is usually 3 to 3.5% by weight, the content of konjak mannan is about 0.1 to 10 parts by weight, preferably 100 parts by weight of rice cake flour. Is about 0.5
３3 parts by weight. This amount also applies when using konjac mannan powder.

On the other hand, the rice cake flour was placed in another container, and the gel-like substance was added to the mixture in an amount of 50 to 150 parts by weight, preferably 60 to 100 parts by weight, per 100 parts of rice cake flour, and kneaded to obtain a high viscosity product. Make elastic mochi-like dough. The moisture content of the mochi-like dough is about 35 to 70% by weight, preferably 40 to 60% by weight. If it is 35% or less, the dough is hard and difficult to form, and if it is 60% or more, it is too soft and difficult to handle in the subsequent steps.

When glutinous rice is used or used in combination with rice cake flour, mochi rice that has been puffed is prepared beforehand to make a rice cake, and a predetermined amount of the above gel-like material or rice cake flour is added before the rice cake solidifies. By combining, rice cake-like dough can be made.

The obtained rice cake-like dough is formed into, for example, a cut rice cake shape, a disk shape, or a round sticky shape, and is steamed, then allowed to cool, and if necessary, frozen and solidified, and then frozen or stored. At the time of molding, the shape and size can be appropriately selected according to the application. In addition, steaming is performed in order to gelatinize the rice cake flour in the rice cake dough. On a small scale, it is possible to use a steamer and industrially use a continuous steaming device using a mesh belt or a steam belt. The temperature of about 90-100 ℃ until fully alpha, weight of the mochi dough,
It is preferable to adjust the cooking time depending on the shape.

By cooling, the glutinous starch is aged and solidified so that it does not become sticky, and the handling such as storage and packaging becomes easy. In addition, by mixing konjak, it has a softer feel than the commercially available mochi even after cooling.

Heat-solidifying β-1,3-used in the present invention
The glucan is, for example, a β-1,3-glycoside bond having D-glucose as a constituent sugar, and has a degree of polymerization of about 5
6,000, preferably about 100-1,000 are used. Specific examples include curdlan, pakiman, scleroglucan, laminaran, yeast glucan and the like. Of these, curdlan is particularly preferred.

The konjac mannan used in the present invention is
It is also possible to use a konjak board which has already been manufactured as konjak by cutting it, or to use konjak mannan in powder form. Konjac contains 3 to 3.5% of konjak mannan with respect to the total weight, so the amount used is determined in consideration of this content ratio.

As the main component of the rice cake-like food of the present invention, it is convenient to use commercially available rice cake flour, but glutinous rice can also be used.

The content ratio of each component of the rice cake-like food of the present invention is
It is as follows per 100 parts by weight of rice cake flour or glutinous rice, although it varies depending on the use and usage form of the food.

Konjac mannan is calculated as dry solid content,
0.1-10 parts by weight, preferably 0.5-3 parts by weight, β-1,3-glucan is 0.1-10 parts by weight, preferably 1-5 parts by weight, water is 60- 150 parts by weight,
It is preferably 75 to 110 parts by weight.

The rice cake-like food of the present invention may be mixed with known food additives within a range that does not impair the characteristics thereof.
These food additives include sugars, pigments, stabilizers, preservatives, enzymes, seasonings, spices, nutrient enhancers and the like.

The rice cake-like food of the present invention was able to maintain its original shape without being boiled or melted even when heated in water. In addition, the original texture of the rice cake could be retained even after heating. Further, even when it was made into a retort food or a food compatible with a microwave oven, it was possible to retain the original texture of the rice cake without boiling or leaching after cooking.

Therefore, the rice cake-like food of the present invention comprises soup powder,
It can be widely used for zenzai, ozoni, mochi in oden purse, etc., and is particularly suitable for use in these cooked retort foods and microwave compatible foods.

[0022]

The present invention will be described in more detail with reference to the following examples.

[Example 1] 26.2 parts by weight of water was put into a food processor (Quiznart DLC-8 type), and 1.46 parts by weight of curdlan powder (manufactured by Takeda Pharmaceutical Co., Ltd.) was added thereto, and the mixture was rotated at high speed. After stirring for 5 minutes, a translucent gel-like mixture was obtained. 17.22 parts by weight of konjak cut to an appropriate size was added to this mixture, and the mixture was further stirred for 5 minutes to obtain a homogeneous mixture free of konjak particles.

Separately, 55.11 parts by weight of rice cake flour was placed in a bowl, and 44.89 parts by weight of the mixture of curdlan and konjak prepared previously was gradually added thereto, and kneaded by hand to have high viscosity and elasticity. A ball-shaped dough was obtained. 2 dough obtained
It was cut into 5 g portions, arranged in a steamer placed on a boiling pot of water, and steamed for 20 minutes, then, the steamer was removed from the pot and allowed to cool for about 10 minutes.

The rice cake-like food that had been allowed to cool was sprinkled with starch to prevent adhesion, frozen and solidified in a freezer at 0 ° C. or lower, and stored.

This rice cake-like food was boiled in boiling water for 10 minutes, but the original shape was maintained with almost no boiling loss.

[Example 2] (Preparation for production) Ingredients Recipe 1 Recipe 2 Recipe 3 Konjac flour 4.2 (g) 8 (g) 4.8 (g) Dispersed water 160 169.6 181 Curdlan 6. 3 6 9.5 Dispersed water 212.6 2000.4 233.4 Shell calcium 1.7 1.7 1.6 1.9 Water 15.2 14.4 17.1 Waxy starch 28.6 Thickened polysaccharide * 9.5 Oxhide powder 257.1 Mochi powder 500 500 257.1 Total 900 900 1000 *: Blend of guar gum, tamarind gum and xanthan gum

(Manufacturing Method) Water for swelling konjak powder was placed in a container, the konjak powder was added, and the mixture was left for 30 minutes or more with occasional stirring to allow it to swell sufficiently. Weigh water for curdlan dispersion in a household mixer, put curdlan in it, and also add shellfish calcium dispersion liquid that has been separately weighed and dispersed in a container and stir for about 5 minutes to half paste A substance was obtained.

Food Processor (Quiznart DLC
-8 type), a swelled product of konjak powder that had been sufficiently swollen in advance was added thereto, and a dispersion of curdlan and shellfish calcium was added thereto and sufficiently cut-mixed.

A predetermined amount of mochi flour, cowhide powder, waxy starch and thickening polysaccharide were weighed in a 50 cm diameter round container, the above-mentioned cut-mixed konjac flour and curdlan adjusting solution were added, and the mixture was thoroughly kneaded by hand. Complicated. After it gradually becomes elastic and becomes solid, it is taken out of the container, rolled into a flat shape with a rolling pin, shaped into 15 to 20 g per piece, arranged on a steamer cloth steamer, and moistened for 20 minutes. Steamed for minutes.

Immediately after being steamed, it was immediately transferred to a flat plate, placed in a freezer (-18 ° C.) and frozen to obtain the desired rice cake-like food.

The obtained rice cake-like food was put in a retort-packed or microwave-compatible zenzai, soup powder, and simmered to give a retort-packed food and a microwave-compatible food. These retort foods did not elute the mochi-like foods even after cooking, had an appropriate stickiness, and showed the same preferable texture as the mochi just after cooking.

[Example 3] A control sample and a product of the present invention according to a prescription example which does not use konjak flour or curdlan, which is an essential component other than the mochi powder component of the rice cake-like food of the present invention, were prepared, and the texture and the like were prepared. Were compared and examined.

Each sample was prepared by the following formulation.

Ingredients Product of the present invention Control 1 Control 2 Konjac flour 0.58 (%)-0.58 (%) Curdlan 1.0 1.0 (%)-Water 42.72 43.3 43.72 rice cake Powder 55.7 55.7 55.7 Total 100 100 100

(Manufacturing Method) According to the method of Example 2, a test sample was prepared from the above formulation. However, in order to eliminate the stickiness of the preparation and to facilitate molding at the stage of mixing and kneading the ingredients according to this formulation, 10% of mochi flour was added to the total weight of the preparation and kneaded thoroughly. It is. After forming into a cut rice cake shape, it was placed in a steamer and boiled for 20 minutes, then allowed to cool and stored in a frozen state.

(Test Method) Using the products of the present invention, Control 1, Control 2 and commercial products (Katomochi of Sato Foods) prepared as described above, each sample was put into boiling water and taken out after about 10 minutes, The extent of dissolution was visually observed and the texture was tested to give the following overall results.

(Results) Product of the present invention: good (evaluation 5) -dissolvability is slightly difficult, but texture is very close to mochi Control 1: not possible (evaluation 2) -dissolved, so eat Control 2: No (Evaluation 2) -Solubility is good, but texture is close to dango Commercial product: No (Evaluation 1) -Cannot be eaten due to markedly increased solubility Evaluation criteria: 5 (good), 4 to 3 (possible for practical use), 2-1
(Not practical)

As is apparent from this test, the product of the present invention prepared by mixing konjak flour and curdlan was
It was excellent in solubility and texture after cooking as compared with a control product and a commercial product in which any one or both of them was not used, and it was extremely useful as a material for a retort food or a food compatible with a microwave oven.

Claims (11)

[Claims] 1. A rice cake-like food comprising rice cake flour or glutinous rice mixed with konjak mannan and heat-coagulable β-1,3-glucan. 2. With respect to 100 parts by weight of rice cake flour or glutinous rice,
The total amount of konjak mannan and heat-coagulable β-1,3-glucan is converted into a dry solid content of 0.1 to 30.
The rice cake-like food according to claim 1, wherein the rice cake-like food is contained in an amount of 1 part by weight. 3. The rice cake-like food product according to claim 2, wherein the total amount is 0.2 to 20 parts by weight. 4. For 100 parts by weight of rice cake flour or glutinous rice,
The rice cake-like food according to claim 1, which contains 0.1 to 10 parts by weight of konjak mannan and 0.1 to 10 parts by weight of heat-coagulable β-1,3-glucan. 5. For 100 parts by weight of rice cake flour or glutinous rice,
5. Containing 0.5 to 3 parts by weight of konjak mannan and 1 to 5 parts by weight of heat-coagulable β-1,3-glucan.
Mochi-like food described. 6. A mochi-like food product, which is made by adding and mixing a mixture of konjak mannan, heat-coagulable β-1,3-glucan and water to mochi flour or glutinous rice to prepare glutinous dough and heating. Production method. 7. A method for producing a rice cake-like food, which comprises adding and mixing rice cake flour or glutinous rice, konjak mannan, and heat-coagulable β-1,3-glucan to prepare a glutinous dough and heating the mixture. 8. Konjac mannan and heat-setting β-
The method for producing a rice cake-like food according to claim 6 or 7, wherein the total mixing ratio of 1,3-glucan is 0.2 to 20 parts by weight based on 100 parts by weight of rice cake flour or glutinous rice in terms of dry solid content. . 9. Konjac mannan and heat-setting β-
The compounding ratio of 1,3-glucan is 0.1 to 10 parts by weight and 0.1 to 100 parts by weight of rice cake flour or glutinous rice, respectively.
The method for producing a rice cake-like food according to claim 8, which is 10 parts by weight. 10. Konjac mannan and heat-solidifying β-
The method for producing a rice cake-like food according to claim 9, wherein the compounding ratio of 1,3-glucan is 0.5 to 3 parts by weight and 1 to 5 parts by weight, respectively, with respect to 100 parts by weight of rice cake flour or glutinous rice. . 11. The moisture content of the dough is 60 to 150% by weight, preferably 75 to 110% by weight of rice cake flour or glutinous rice.
It adjusts to weight%, The manufacturing method of the rice cake-like foodstuff in any one of Claims 6-10 characterized by the above-mentioned.