JPH1118701A - Improvement and/or aging-prevention of starch-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an improving and aging-preventing agent capable of retarding the time for hardening a rice cake when preserving, improving an operation efficiency because of easiness of releasing from a vessel and providing refrigeration resistance to the rice cake by allowing the rice cake to include trehalose and an amino acid. SOLUTION: Trehalose, an amino acid such as glycine and alanine, and further preferably a sucrose fatty acid ester are included in starch-containing food, especially a rice cake when producing the starch-containing food in the method for improvement and/or aging-prevention of the starch-containing food. Preferably, the starch-containing food is refrigerated to carry out the improvement and/or aging-prevention of the rice cake such as a flattened rice cake, a rice cake wrapped in an oak leaf, a rice cake stuffed with sweetened bean jam, a grass rice cake, a bean paste rice cake wrapped in a cherry leaf, a boiled and pounded cake made from rice powder, a kneaded product of glutinous rice flour, white sugar and millet jelly, and a dumpling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to the addition of a modifying and / or anti-aging agent containing trehalose and amino acids in the production of starch-containing foods, especially rice cakes.

[0002]

2. Description of the Related Art Starch-containing foods, especially rice cakes and foods made using rice cakes, are traditional foods that we Japanese have eaten since ancient times. The starch contained in rice is gelatinized and expanded when heated in the presence of moisture, and forms a unique viscosity and texture, which is used in various Japanese sweets. However, it ages with the lapse of time after the production, becomes hard, and the texture and flavor immediately after the production deteriorate, and the commercial value is remarkably reduced.
This makes long-term storage difficult.

On the other hand, in recent years, it has become possible to store Japanese confectionery in a frozen state. Various types of Japanese confections have been manufactured that have little deterioration even when frozen, such as by using starch processed as a raw material for Japanese confectionery, but no effective method has been found for a long time. .

[0004] In order to prevent or delay the deterioration and aging of such starch-containing foods, a method of adding saccharides such as oligosaccharides and sugar alcohols (JP-A-5-252872);
A method using an enzyme agent (JP-A-54-49354,
Many attempts have hitherto been made, such as JP-A-62-79746. JP-A-7-79689 also discloses a method of adding an anti-aging agent such as trehalose and a fatty acid ester. However, none of them has sufficiently improved aging prevention and workability. Therefore, the appearance of an antiaging agent having a greater effect is desired.

[0005]

DISCLOSURE OF THE INVENTION The present invention provides a starch-containing food which has a delay in hardening of foods containing starch, particularly rice cakes during preservation, is easy to remove from the pot, has good workability, and has a freeze resistance. It is an object to provide a method for modifying food and / or preventing aging.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, trehalose, glycine and / or glycine have been used for making starch-containing foods, especially rice cakes.
Alternatively, by adding alanine to a conventionally used anti-aging agent, the time for hardening of the rice cake during storage is delayed, and it is easy to separate from the pot to improve workability efficiency, and furthermore, the rice cake has a freeze resistance. The inventors have found that the present invention is applied, and have completed the present invention.

That is, the present invention relates to (1) a modified and / or anti-aging agent containing trehalose and an amino acid, and (2) a modified and / or an aging inhibitor containing (1) a sucrose fatty acid ester.
Or (3) a method for modifying and / or preventing aging of starch-containing foods, which comprises adding the modifying and / or antiaging agent according to (3) (1) or (2). (3) the modified and / or anti-aging method according to (3), wherein the starch-containing food is rice cake; (5) a starch-containing food containing the modified and / or anti-aging agent according to (1) or (2); (6) the modifying and / or anti-aging agent according to (1) or (2), wherein the amino acid is glycine and / or alanine; and (7) the anti-aging agent according to (1) or (2) for a starch-containing food. The present invention relates to a method for modifying and / or preventing aging of starch-containing foods, which comprises adding an agent and then freezing. The feature of the present invention resides in that amino acids usually added for flavoring, particularly glycine and / or alanine, are contained in an antioxidant together with trehalose.

Hereinafter, the present invention will be described in detail mainly on rice cakes. In the present invention, the combination of trehalose and amino acid is based on 100 parts by weight of dried rice cake, and
It is desirable to use a mixed system of 0.1 to 1.0 parts by weight of amino acid and 0.1 to 1.0 part by weight of an antioxidant to be mixed therein. The method, order, mixing method, and the like of trehalose, amino acid, and antioxidant to rice cake rice are not limited. The rice cake with trehalose, amino acid and antioxidant added is processed and packaged according to a conventional method, and stored and stored at room temperature and frozen.

The trehalose includes one or more of α, α-trehalose, α, β-trehalose, β, β-trehalose. Trehalose has a low degree of sweetness, so that it does not become too sweet, even if it is made of glutinous rice cake, and does not impair the texture. In practicing the present invention,
When sweetness is also required, it is preferable to appropriately add another sweet material such as sugar.

[0010] The starch-containing foods according to the present invention include, in particular, rice cakes such as rice cakes, kashiwa rice cake, daifuku rice cake, grass rice cake, cherry rice cake, ama, kyuhi, dumpling, oysters, rice crackers, steamed buns and other sweets, cookies, biscuits, castella, etc. Confectionery, bread, croissant and other breads, potato chips and other snacks, etc., but these are merely examples and are not limiting.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to the following examples unless it exceeds the gist. (Example 1) 200 g of rice cake was washed with water and immersed in water overnight, then drained for 30 minutes or more, and rice cake was steamed with a home rice cake making machine. Further, in addition to a mixture of trehalose, glycine, and sucrose fatty acid ester, the additives shown in Table 1 were sprinkled and mixed to make the rice cake sticky. After attaching the rice cake flour and allowing it to cool, it was placed in a plastic bag, packaged, and stored at room temperature and frozen. Thawed at room temperature for 3 days, and frozen for 2 months, and compared for softness. The evaluation was performed by sensory test to compare the sample after storage with the sample without addition. Table 1 shows the results. In the table, ○ means good, Δ means normal, and × means bad.

[0012]

[Table 1]

From the results in Table 1, it can be seen that the rice cake containing the starch antioxidant to which trehalose and glycine or alanine have been added does not easily become hard even after storage at room temperature and under freezing without impairing its texture, and it is easy to leave during cooking. Was obtained.

(Example 2) The amount of the starch antioxidant to which trehalose and glycine or alanine were added was compared with that in the case of Example 1 without addition. Table 2 shows the results. In the table, ○ means good, Δ means normal, and × means bad.

[0015]

[Table 2]

From the results shown in Table 2, as an anti-aging preparation for producing rice cake which is hard to be hardened even at room temperature and frozen storage, sucrose fatty acid ester which is a conventionally known starch anti-aging agent, Only when trehalose and glycine were added together was it evaluated that the effect was exerted.

Example 3 In order to examine the synergistic effect of trehalose and glycine, sucrose, maltose, and reduced starch were used in place of trehalose under the conditions of glycine addition and no addition, and a comparison was made according to Example 1. The test was performed. Table 3 shows the results. In the table, ○ is good, △ is normal,
X means defective.

[0018]

[Table 3]

From the results in Table 3, it can be seen that as an anti-aging preparation for producing rice cakes that are hard to harden even at room temperature and after frozen storage, a combination of trehalose as a carbohydrate and glycine in combination is suitable. I understood. Trehalose is the only saccharide that exhibits such an effect with glycine, which is superior to conventional anti-aging agents.

(Example 4) The amounts of trehalose, glycine and sucrose fatty acid ester were changed and compared with those without addition according to Example 1. The basic composition of the additives was trehalose 5%, glycine 0.5%, and sucrose fatty acid ester 1%, and the concentrations of the two components were fixed and added at different concentrations for each component. Table 4 shows the results. In the table, ○ means good, Δ means normal, and × means bad.

[0021]

[Table 4]

From the results shown in Table 4, the formulation of the anti-aging preparation according to the present invention varies depending on the mochi-containing food, but trehalose is preferably 2 to 8 parts by weight, preferably 5 to 8 parts by weight, and glycine is 0.1 part by weight per dried mochi rice. 1 to 1 part by weight, preferably 0.1 to 1 part by weight
It is understood that 0.5 parts by weight and sucrose fatty acid ester are preferably 0.1 to 1 part by weight.

[0023]

The modified and / or anti-aging agent containing trehalose and an amino acid in the present invention is a starch-containing food,
In particular, it has a remarkable effect on modifying rice cake and / or preventing aging. In addition, by adding this modifying and / or anti-aging agent, it is possible to produce a sticky and hard-to-hard food, to reduce the adhesion of the food to the manufacturing container, to improve the yield and workability, and to further improve the freezing resistance of the food. And the softness before freezing is reproduced even when thawed.

Claims (7)

[Claims] A modified and / or anti-aging agent comprising trehalose and an amino acid. 2. The composition according to claim 1, which contains a sucrose fatty acid ester.
The modifying and / or anti-aging agent according to 1. 3. A method for modifying and / or preventing aging of a starch-containing food, comprising adding the anti-aging agent according to claim 1 or 2. 4. The method according to claim 3, wherein the starch-containing food is rice cake. 5. A starch-containing food containing the modified and / or anti-aging agent according to claim 1 or 2. 6. The modified and / or anti-aging agent according to claim 1, wherein the amino acid is glycine and / or alanine. 7. A method for modifying and / or preventing aging of a starch-containing food, comprising adding the anti-aging agent according to claim 1 or 2 to a starch-containing food, followed by freezing.