JPH1084892A - Method for manufacturing food like rice cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain food like a glutinous rice in which diet fibers are more abundant and calory is lower than a conventional rice cake and an eating feeling and appearance are similar to those of the conventional one. SOLUTION: Round soybeans including water and swelling are cooked and well mashed, added with cone starch and salt to mix, formed, packed and retort- sterilized. The soybeans are soaked in water and dewatered after cooking and before mashing well. The cone starch is glutinous cone starch.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a rice cake-like food which is rich in flavor and has an ideal nutritional balance using whole soybeans. More specifically, the present invention relates to a method for producing a rice cake-like food having a mochi-like texture and appearance, containing a large amount of dietary fiber, and having a low calorie content, using whole wheat soybeans as a main raw material and a starchy raw material in combination.

[0002]

2. Description of the Related Art Today, rice cakes have become more durable foods with improved preservation techniques, and can be eaten all year round. However, it is limited to conventional rice cakes made mainly of refined glutinous rice or the like, and diversification of rice cakes is required. JP-A-49-102859 discloses a rice cake containing natto in which natto is mixed with steamed glutinous rice.
In Japanese Patent Publication No. 7, a spinach-containing mochi made by adding spinach to mochi rice has been developed, but the texture and appearance similar to those of conventional mochi have not been obtained.

[0003] In addition, the mainstream rice cake manufacturing method is to use a raw material of white polished rice alone or a mixture of non-grained rice, glutinous corn starch and the like as a raw material, steam this, and then mill and form it. The product is obtained by cooling and solidifying. In some cases, unmilled waxy brown rice is used as a main raw material in a similar production method. There are also rice cakes produced by using polished rice or the like as a main raw material and adding moromigi or the like. These do not have the same texture and appearance as conventional mochi.

[0004]

The soybean contains a lot of lecithin and vitamin E for cleaning blood in addition to high-quality protein, and also contains a lot of dietary fiber called dietary fiber. Dietary fiber is distinguished from conventional so-called crude fiber, and refers to polysaccharides contained in plant foods that are not decomposed by human digestive enzymes that make up the cell wall of plants.In recent years, their physiological value in the body has been recognized. I have. The present invention focuses on the dietary fiber of soybeans, and aims to produce a rice cake having the texture and appearance of rice cake, which is rich in dietary fiber.

[0005]

Means for Solving the Problems The present invention is characterized in that hydrated and swollen whole soybeans are steamed and crushed, corn starch and salt are added thereto, kneaded, molded, bagged and then sterilized by retort. This is a method for producing rice cake-like food. Steam soybeans rich in dietary fiber, crush it well, add an appropriate amount of corn starch, season with salt, knead, mold, pack and heat it with retort. And a mochi-like food rich in dietary fiber can be obtained.

[0006] The object of the present invention, the mochi-like food, also known as "maru soybean mochi", is a soybean (whole soybean whole grain use) that has been popular in Japan for a long time and is not an exaggeration to say that it is the pinnacle of food culture. It is a healthy natural food with a rich flavor and an ideal nutritional balance. The production of rice cakes rich in dietary fiber and having the texture and appearance of rice cakes has not been performed so far, and the present invention provides a novel production method for distributing the above-mentioned whole soybean rice cakes in a molded state. It provides the law.

In the present invention, whole soybeans containing fat in the tissue are used as the main raw material. As a whole soybean,
Domestic, American, and Chinese products may be used, and soybeans of the highest quality are used.

[0008] Corn starch is used as an auxiliary material. Ordinary starch is a mixture of amylose 20 to 25% and amylopectin 75 to 80%, but there are varieties of grasses such as rice and maize consisting of only amylopectin, which are generally called waxy (mochi species). ing. In the present invention, it is preferable to use waxy corn starch, which is a corn starch of a sticky species, as corn starch as an auxiliary material. Almost one
Up to nearly 00% is composed of amylopectin. The particle size and hygroscopicity of the starch granules are the same as ordinary corn starch. Starch has no amylose component, so it swells easily, the viscosity of the paste liquid is high, it is transparent, it is hard to gel, and it is hard to age.

The rice cake of the present invention contains fat-containing soybeans and corn starch as essential components as described above, but the other additional component is only salt. If necessary, sugars, flour, gluten and the like can be contained. The waxy corn starch is 15 to 50% of the final product
% Is added as a guide, but the amount of whole soybean materials is increased as much as possible so that the characteristics of whole soybeans are not lost.

[0010] The production method is roughly described as follows: water-swelled round soybean → steaming → well-crushing step → adding waxy corn starch and salt → kneading → molding → bagging → retort sterilization → product. After steaming, soak in water before crushing well,
It is preferable to include a draining step.

As described above, whole soybeans are washed with running water, impregnated with water, swelled, and then steamed. Next, it is immersed in running water, drained and ground. Up to this point, it is almost the same as how to make miso ingredients. Add mochi corn starch and season with salt to knead. Stretch the obtained dough flat to an appropriate thickness and cut it out to form a disk, hexagon,
It is molded into any shape suitable for the purpose of use, such as a flower pattern. The shape is arbitrary, but the appearance is also delicious, and it is preferable that each petal with little deformation due to various treatments such as retort sterilization treatment and various handling at the time of distribution has a round shape, a shallow cut, and a whole shape close to a circle.

This is packaged in a transparent retort pouch and sealed. This package is put into a retort pot and sterilized by retort to obtain a product. The production method of the present invention is characterized in that after packaging and sealing in a transparent retort pouch, retort sterilization is performed. The molded article heated in the retort pouch becomes a long-lasting rice cake and can be eaten all year round.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.

Example 1 Production method Soybean → running water washing → water swelling → running water washing → steaming → running water immersion → water drainage → grinding → adding waxy corn starch and salt → kneading → molding → bagging → sterilization → inspection → shipping Whole soybeans are washed with running water, impregnated with water, swelled, and then steamed. Next, it is immersed in running water, drained and ground. Add corn starch, season with salt and knead.
The obtained dough is stretched flat to an appropriate thickness, die-cut and molded. This is packaged in a transparent retort pouch and sealed. This package is put into a retort pot and sterilized by retort to obtain a product. How to eat You can bake it with an oven toaster and eat it.
It can be fried for 4-5 minutes in 150-180 ° C oil and eaten. Simmer for 4-5 minutes to soften and eat. It does not lose its shape even after being boiled for a long time. The way of eating is the same as ordinary rice cakes, and you can eat deliciously at Abe River, Isobe Maki etc.

[0015]

As described above, according to the present invention, rice cakes that are richer in dietary fiber and lower in calories than conventional rice cakes, and have the same texture and appearance as conventional rice cakes, have never been obtained before. Food can be easily obtained.

Claims (3)

[Claims] 1. Steamed and swollen water-swelled whole soybeans, kneaded with corn starch and salt,
A method for producing rice cake-like foods, comprising molding, bagging, and retort sterilizing. 2. The method for producing a rice cake-like food according to claim 1, wherein the rice cake is immersed in water after steaming and before crushing well. 3. The method for producing a rice cake-like food according to claim 1, wherein the corn starch is waxy corn starch.