JPH10136896A - Binder for nerikiri dough and nerikiri dough formed by using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the binder which enables the easy production of the required amt. of NERIKIRI (a kind of traditional Japanese confectionery formed by delicately working a sweet bean paste to a variety of shapes, such as flowers, birds and so forth) dough and improves the change with lapse of time by using starch having a specific degree of swelling with cold water as an essential component. SOLUTION: This binder is obtd. by using the modified starch contg. functional groups in such a manner that the degree of swelling with cold water attains 4 to 35ml/g and DS 0.01 to 0.2 as the essential component. The functional groups include hydroxypropyl groups, acetyl groups, phosphoric acid groups, octenyl succinic acid groups, etc. Potato starch, tapioca starch, waxy corn starch, corn starch, rice starch, glutinous rice starch, sago starch, wheat starch, etc., are used as the raw material starch.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a binder for kneaded dough and a kneaded dough using the same, and more particularly to a kneaded dough using processed starch as a tether.

[0002]

2. Description of the Related Art A kirikori is a raw Japanese confectionery in which kneaded bean is wrapped in kneaded dough. The kneaded dough is white and easy to colorize,
The condition that resembles clay facilitates various forms, and enables the shaping as a high-quality raw Japanese confectionery that expresses the natural beauty of each season.

[0003] Conventionally, kneaded dough (also referred to as kneaded bean paste) has been produced by adding a fermented or white potato steamed and back-strained potato as a binder. For example, a dough made from Yamato potatoes is cut into 2cm pieces of steamed Yamato potatoes, steamed, steamed Yamato potatoes are sieved with a fine sieve, and then this is strongly crushed to close the eyes. In addition, sugar is divided and added while heating over low heat, kneaded well, and in some cases, it is produced by kneading with a white strained bean paste, again connecting the strained back. In the case of fertilization, it is produced by adding water to kamatama powder, kneading the mixture, steaming the mixture, kneading the sugar sufficiently while kneading the mixture, kneading the mixture, and kneading it with white sashimi bean paste.

[0004] These conventional ties are not only complicated to manufacture, but also change in quality within a short period of time and do not last a long time, so that they are used up on the day or the next day. . That is, there is an inconvenience that a large number of devices can be manufactured at once and cannot be used as needed.

On the other hand, the white sashimi bean paste used for kneaded dough is adjusted to a sugar content (Brix) of about 65 to 75 and can be stored. You can also buy the necessary amount from the bean maker and use it. This is the same for koshi bean paste wrapped in kneaded dough.

[0006] Therefore, if there is a binder for kneaded dough that can be used as needed, the kneaded material itself can be manufactured as needed, and the workability improvement effect and productivity can be improved. The improvement is immeasurable. Furthermore, the conventional kneading method has a shelf life of 2 to 3 days and is not suitable for mass production. The kneaded dough hardens over time and causes a change in texture, but the allowable period of this change is this degree,
Therefore it was treated as a raw Japanese sweet. If this expiration date can be extended, mass production will be possible, and significant cost reduction by centralized production will be possible.

[0007]

The problem to be solved by the present invention is to simplify the production of kneaded dough requiring complicated work and to enable mass production by improving the aging of the obtained product. It is in the provision of the kneaded dough.

[0008]

In view of the present situation, as a result of intensive studies to solve the above-mentioned problems, as a result of a complicated process as a connection of kneaded dough, it is difficult to keep the conventional connection. Instead, it was found that by using a specific modified starch, it becomes possible to easily produce the required amount of kneaded dough when needed, and to improve the time-dependent change of the obtained kneaded dough. Completed the invention.

[0009] That is, the present invention provides a
A binder for kneaded dough using a modified starch having a degree of cold water swelling of 4 to 35 ml / g, more preferably a modified starch containing a functional group so as to have a DS of 0.02 to 0.2, and a kneaded dough using the same It is related to.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the kneaded dough is a dough for kneading obtained by adding a binder to a white strained bean paste and mixing the mixture uniformly. Therefore, all of the conventional ones without the connection can be used. The term “tie” refers to a material that connects white sashimi bean paste and imparts smoothness and elongation to the white sashimi bean paste so that it can be easily shaped to form a so-called kneaded dough.

The modified starch used in the present invention is a powdered modified starch having a degree of cold water swelling of 4 to 35 ml / g, and any modified starch having a degree of cold water swelling in this range can be used. Further, it is not always necessary that one kind falls within this range, and a combination of two or more kinds falling within this range can also be used. In the processed starch having a cold water swelling degree of less than 4, the adhesiveness of the kneaded dough becomes insufficient and brittle, and when the cold water swelling degree exceeds 35, the adhesiveness becomes strong, and in any case, the texture, The formability is inferior.

Processed starch having such a degree of cold water swelling is obtained by converting gelatinized starch, such as wheat starch, corn starch, etc., into gelatinized (gelatinized) and dried, that is, processed starch of the type generally called pregelatinized starch. Starch, such as tapioca starch, waxy corn starch, etc., is also obtained by partially gelatinizing and drying partially gelatinized starch.However, preferably, the crosslinked starch is gelatinized and dried. It is a modified starch. By converting the crosslinked starch into a pregelatinized starch, a processed starch having a desired degree of cold water swelling can be easily obtained.

[0013] The term "crosslinked starch" refers to a starch obtained by crosslinking starch by a conventional method using a conventional crosslinking agent such as trimetaphosphate, hexametaphosphate, phosphorus oxychloride, adipic acid, and the like. Or etherified starch, such as phosphate crosslinked hydroxypropyl starch, phosphate crosslinked acetyl starch, adipic acid crosslinked acetyl starch, and the like.

[0014] Crosslinking of the starch leads to suppression of swelling of the starch at the time of gelatinization and reduction of the degree of cold water swelling of the processed starch. On the other hand, the degree of swelling differs depending on the type of starch, and the degree of swelling increases when a functional group is introduced. Therefore, in consideration of these factors, the degree of crosslinking is selected so as to obtain an appropriate degree of cold water swelling. The degree of crosslinking is adjusted by the amount of the crosslinking agent added.

Furthermore, the modified starch of the present invention has a DS
It is preferable to contain a functional group so as to be 0.2 and to have a degree of cold water swelling of 4 to 35 ml / g, since the storage stability of the obtained kneaded dough is improved. The functional group is a functional group introduced into the starch by an ether bond or an ester bond, and specific examples include a hydroxypropyl group, an acetyl group, a phosphoric acid group, and an octenyl succinic acid group. One or more of these are included so as to have a DS of 0.02 to 0.2.

These functional groups may be introduced into the above-mentioned crosslinked starch, or simply as etherified starch or esterified starch, and contain no functional groups, for example, a crosslinked starch containing no functional groups. And may be contained in a form mixed with. In short, it is sufficient that the modified starch contains a functional group so as to have a DS of 0.02 to 0.2 when viewed as an arithmetic average as a processed starch to be used. When the content of the functional group is lower than DS0.02, the effect of improving the storage stability of the kneaded dough is not remarkable,
Even if it is set higher than 0.2, it does not change effectively and is not economical. Note that DS stands for degree of substutu.
This is an abbreviation of "tion" and is represented by the number of moles of a functional group per one glucose residue of starch.

The introduction of the functional group into the starch can be carried out according to a conventional method for producing an etherified starch or an esterified starch. That is, a functional group can be introduced by reacting an etherifying agent or an esterifying agent such as propylene oxide, acetic anhydride, vinyl acetate monomer, orthophosphate, or octenylsuccinic anhydride with starch.

In the present invention, it is sufficient that the processed starch used as a whole satisfies the above requirements. Therefore, when using two or more types of modified starch, it is not necessary that all of the modified starch satisfy the above requirements, and a part of the modified starch which does not fall within the above range, for example, a non-modified starch obtained by simply pregelatinizing the unmodified starch is used. It can be used within the range that satisfies the requirements.

As the raw material starch used in producing the modified starch of the present invention, commercially available starch such as potato starch, tapioca starch, waxy constarch, corn starch, rice starch, glutinous rice starch, sago starch, wheat Any of starch and the like can be used, and starch obtained by pre-bleaching these can also be used.

Although the processed starch of the present invention has a predetermined degree of swelling in cold water, it has the property of swelling in cold water by gelatinizing starch, cross-linked starch, starch into which a functional group is introduced, etc., and drying to gelatinize starch. can get. The method for converting into pregelatinized starch is not particularly limited, and is usually performed, for example, a method of heating and gelatinizing using a drum dryer or an extruder in the presence of water, or a method of spray-drying after gelatinizing. And then dried. It is not always necessary to make the α-form completely, and depending on the desired degree of swelling in cold water, the degree of the α-form may be low. The degree of drying is preferably controlled so that the water content is 10% by weight or less in view of the preservability of the obtained product. Further, after being dried, it is pulverized to a powder that allows 90% by weight or more to pass through a 100-mesh sieve. By combining one or more of these, the degree of cold water swelling is 4
~ 35 ml / g modified starch, more preferably DS
A modified starch containing a functional group so as to be 0.02 to 0.2 is used in the present invention. Since the processed starch can be stored at room temperature for a long period of time, the required amount can be used when necessary.

The degree of cold water swelling described in the present invention is measured by the following method. <Cooled water swelling degree> About 1.0 g of a sample in absolute dry matter was precisely weighed in a 100 ml beaker, and 2 ml of ethyl alcohol was added thereto to wet it. 70 ml of pure water at 25 ° C was added, and the mixture was stirred well and uniformly. Disperse and leave at 25 ° C. for 1 hour with occasional stirring. The dispersion is then transferred to a 100 ml graduated cylinder and made up to 100 ml with pure water, including the beaker wash. Bring this to 25 ° C for 24
After standing for a period of time, the resulting precipitate layer is read in ml and this value is divided by the sample weight and expressed in ml / g.

In the present invention, a kneaded dough is prepared by adding the above-mentioned processed starch to a white sashimi as a binder. At this time, the processed starch is added to the white mashed bean paste in a powder form, and mixed for several minutes to several tens of minutes using a mixer such as a vertical mixer for cake or bread. It is possible to prepare a kneaded dough that requires complicated operations. The stirring time at this time is selected depending on the stirring speed of the stirrer to be used. When the stirring speed is high, the stirring is performed for a short time, and when the stirring speed is low, the stirring is performed for a relatively long time. The point is that the time during which the processed starch and the white bean paste are uniformly mixed is selected. However, it is preferable to mix at a low speed at first to make the mixture to a certain degree, and then to increase the stirring speed, since the uniformity tends to be uniform. When a small amount of preparation is desired, the processed starch can be added to the white-strained bean paste placed in a pan and mixed using a wooden rice paddy.

The amount of the processed starch to be added to the white-skin bean paste is selected in accordance with the desired hardness of the kneaded dough or the degree of brix of the white-strained bean paste so that the dough having the desired hardness can be obtained. % By weight. When a hard dough is desired or when using low-sugar white lump, use a larger amount. When a soft dough is desired or when using a high-sugar white lump, use a smaller amount.

[0024] In particular, the conventional kneaded dough has a high sugar content in the white-strained bean paste in order to suppress spoilage and distribute at room temperature. However, the kneaded dough of the present invention can be refrigerated and stored, and therefore has a low sugar content. White sashimi bean paste with reduced sweetness can also be used.

Heretofore, a binder has been added in a state where white sashimi bean paste is heated. This is to facilitate the uniform mixing of the splices, and the operation of dividing, taking out, cooling down a little, and mixing together was repeated several times so that the cooling after mixing was uniform. In the present invention, the processed starch can be added to the heated white sashimi bean if desired, but usually a cooled white sashimi bean can be used, so such a complicated cooling operation can be omitted.

The white sashimi bean paste used in the present invention is prepared by adding sugar to a raw bean paste made from white bean beans or the like to obtain a sugar content (Brix) of 6%.
What has been used conventionally, such as white-strained bean paste of about 5 to 75, can be used. In addition, if necessary, the sugar content may be lowered, or white sugar bean paste whose sweetness is adjusted by using a starch decomposed product, a reduced starch decomposed product, or the like during sugaring may be used.

The kneaded dough of the present invention thus obtained has the same texture, texture, coloring and encrusting properties as the conventional product, and is excellent in shaping properties. It enables kneading with the same texture, taste, and modeling beauty. In addition, the product of the present invention, by adding processed starch, prevents drying and hardening of the kneaded dough, crystallization of sugar, or syneresis which is observed in joyo kiri (using a potato of a mountain), and at room temperature. In addition to prolonging the storage period in refrigerated storage, it can maintain the quality for more than one week even in refrigerated storage, and not only enables the required amount to be easily manufactured when needed, but also enables mass production. is there.

The preservability of the conventional kneaded dough is hardened in about one day in refrigerated storage and changes its texture. Therefore, the sugar content is relatively high in consideration of preservative properties. It is distributed, but when Brix is increased, crystallization of sugar and curing by drying are accelerated even at room temperature, and 2-3
It was the expiration date of the day.

Originally, the kneaded dough is a dough used for producing kneaded dough by wrapping kneaded bean paste, but the kneaded dough of the present invention can be frozen. It can also be used for food. Also,
The modified starch of the present invention can be added to foods having relatively high sugar content, such as white mashed bean paste, to impart desired hardness, elongation, smoothness, and the like, and are therefore similar foods, for example, a kind of Japanese confectionery. It is also effective in adjusting hardness and elongation such as "Sama".

In the present invention, a conventional tether can be used together with the tether of the present invention, if desired. In that case, there is no particular necessity from the viewpoint of producing the kneaded dough using the tie of the present invention, but when manufacturing the kneaded dough using the conventional tie, that is, heating the white mashed bean paste, The desired amount of conventional ties can be replaced by the ties of the present invention when adding the ties. Further, when the hardness, elongation, etc. of the kneaded dough prepared with the conventional tether are insufficient, they can be adjusted only by mixing using the tether of the present invention without reheating.

Hereinafter, the present invention will be described in more detail with reference to Reference Examples and Examples. In the reference examples and examples, “parts or%” means “parts by weight” or “% by weight”.

[0032]

REFERENCE EXAMPLE 1 Four slurries were prepared by adding 10 parts of sodium sulfate and 100 parts of tapioca starch to 120 parts of water, and a 3% aqueous solution of caustic soda was added thereto with stirring to obtain a pH of 11.2 to 1
While maintaining at 1.4, sodium trimetaphosphate 1.7
, 1.0 part, 0.15 part, and 0.05 part, respectively, and reacted at 43 ° C. for 10 hours, neutralized with hydrochloric acid, washed with water, dehydrated, and dried to obtain a crosslinked starch. To 100 parts of these, 115 parts of water was added to form a slurry, which was treated with a drum dryer having a surface temperature of 150 ° C. to be pregelatinized, dried, and pulverized to obtain a slurry.
No. 00 mesh sieve. Processed starches having cold water swelling degrees shown in Table 1 of Examples 1 to 4 were obtained.

[0033]

REFERENCE EXAMPLE 2 Three parts of slurries prepared by adding 20 parts of sodium sulfate and 100 parts of potato starch to 120 parts of water were stirred, and 35 parts of a 3% aqueous solution of caustic soda, 5 parts of propylene oxide, and 0.3 parts of sodium trimetaphosphate were stirred under stirring. Part, 0.15
And 0.08 part were added thereto, and the mixture was reacted at 40 ° C. for 20 hours, neutralized with hydrochloric acid, and washed with water. These have a concentration of 35
% Of the slurry and subjected to the pregelatinization treatment in the same manner as in Example 1. Processed starches having cold water swelling degree and DS (hydroxypropyl group) shown in Table 1 of Nos. 5 to 7 were obtained.

[0034]

Reference Example 3 Same as Reference Example 2 except that the addition amount of sodium trimetaphosphate was 0 part (no addition) and 0.25 part, and the addition amount of propylene oxide was 10 parts. And the sample No. Processed starches having 8 and 9 hydroxypropyl groups were obtained. The cold water swelling degree and DS are shown in Table 1.

[0035]

[Reference Example 4] A slurry obtained by adding 10 parts of sodium sulfate and 100 parts of waxy corn starch to 120 parts of water was added to a slurry with stirring at 3%.
While maintaining the pH at 11.2 to 11.4 by adding an aqueous solution of sodium hydroxide, 0.1 part of sodium trimetaphosphate was added to add 4 parts of sodium hydroxide.
After reacting at 0 ° C. for 10 hours, neutralize to pH 9.5 with hydrochloric acid and cool to 25 ° C. Then, while maintaining the pH at 8 to 9.5 with a 3% aqueous sodium hydroxide solution, 5 parts of acetic anhydride was added to impart an acetyl group, neutralized with hydrochloric acid, washed with water, dehydrated and dried. Sample No. as a modified starch 10
Thus, a modified starch having an acetyl group was obtained. Table 1 shows the DS and the degree of cold water swelling.

[0036]

Example 1 Handprints were washed with water, immersed in water, and then cooked. After the skin and germ were removed, they were fully cooked, crushed, passed through a sieve, and dehydrated to produce raw bean paste. Put 10 parts of water in a pot, add 70 parts of granulated sugar while heating, dissolve, add 100 parts of raw bean paste in 3 parts, mix well, and mix well. Brix 65
After boiled loosely until it became, it was allowed to cool to produce white strained bean paste. 100 parts of the obtained white sashimi bean paste was taken in Kenmix (manufactured by Aikosha Seisakusho) as a mixer, and the sample No. 1 to 10
4 parts each of the processed starches was added, and the mixture was stirred at a low speed for 30 seconds to be put together with a spatula, stirred again at a low speed for 30 seconds and put together with a spatula, and then kneaded at a medium speed for 3 minutes to produce a kneaded dough. . Wrap the commercially available sashimi bean paste with this kneaded dough, make it into a bale shape, flatten the surface a little, put petals from the outside with a bamboo spatula,
It was modeled on the image of a chrysanthemum flower to produce a kirikuri.

At this time, the formability, the texture of the obtained kneaded slices, and the storage stability when stored in a refrigerator were evaluated organoleptically in comparison with a control product according to the following criteria. Shown in
In addition, the kneaded dough of the control product at the time of evaluation was manufactured according to a conventional manufacturing method. That is, 100 parts of white strained bean paste, 7 parts of fertilizer were added, mixed with heating, mixed uniformly, taken out, divided and allowed to cool. The kneaded dough was manufactured by repeating this process twice, and the kneaded dough was manufactured in the same manner using the dough as a control.

[0038]

[0039]

[Table 1]

[0040]

Example 2 In Example 1, 50 parts of granulated sugar and H-glucose were used instead of 70 parts of granulated sugar in the production of white sashimi bean paste.
Using 20 parts of PDX (reduced starch decomposition product manufactured by Matsutani Chemical Industry Co., Ltd.), Brix 70 was used to prepare reduced-sweet white-strained bean paste,
A sample No. was used as a link to 100 parts of this white strained bean paste. 4 and 4.5 parts of Sample No. 4 2.8 parts of the processed starch obtained by mixing 1 part of No. 8 (the degree of cold water swelling of the mixture is 14.8 ml / g, DS 0.031) was added, and a kneaded dough was prepared in the same manner as in Example 1. To produce a cut. The shaping property and the texture of the kneaded product of the present invention at that time were the same as those of the control product obtained in Example 1, and when these were stored in a refrigerator, the control product was eaten one day later. While the feeling changed, the product of the present invention had a texture that did not change after one week.

[0041]

Example 3 In Example 1, the sugar content of the white strained bean was set to Brix 60, and a sample No. 1 was used as a link to 100 parts of the white strained bean jam. Sample No. 2 was 1 part. Sample No. 5 was 1 part. 7
0.5 part (the swelling degree of this mixture is 16.2 ml /
g, DS0.053), and kneaded dough was prepared in the same manner as in Example 1 by adding 5.5 parts of the processed starch. The shaping property and the texture of the kneaded product of the present invention at that time were the same as those of the control product obtained in Example 1, and when these were stored in a refrigerator, the control product was eaten one day later. While the feeling changed, the product of the present invention had a texture that did not change after one week.

Claims (3)

[Claims] 1. A binder for kneaded dough, comprising a modified starch having a degree of cold water swelling of 4 to 35 ml / g as a main component. 2. A kneaded dough using the tie according to claim 1. 3. The tether according to claim 1, wherein the modified starch contains a functional group so as to have a DS of 0.02 to 0.2.