JPS6054651A - Production of instant rice cake - Google Patents

Abstract

PURPOSE:To produce an instant rice cake capable of reconstituting rapidly only by pouring hot water thereon or heating for several minutes and giving a rice cake having good sense of eating and flavor. CONSTITUTION:Glutinous rice, grain flour material for rice cake, starch, etc. as raw materials are used to produce an instant rice cake by the conventional method. In the process, 5-30wt%, based on the raw materials, high amylose corn starch with >=50% amylose content is added to the raw materials.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant mochi rice cake that can be quickly restored to a mochi rice cake with good texture and flavor by simply pouring a heat incubator or heating it for a few minutes.

In recent years, with the spread of instant foods, the development of instant mochi, which is one of Japan's traditional foods, and which can be made edible by simply pouring boiling water or heating it for a few minutes, has changed the mochi manufacturing system. Including, instant social gathering, instant soup, etc.
Even from industries that use mochi! It is desired.

In order to meet these demands, various attempts have been made in the past, such as adding sugar reduction products or adding
Method for producing instant rice cake using gelatinized product obtained by chemical treatment (QrAl@No. 53-99542), xf Rufur:
Method for producing instant rice cakes using s-le-twim
No. 8047), a method for producing instant rice cakes that involves vacuum freeze-drying and then milling (Japanese Patent Application Laid-open No. 51-70839), etc. have been proposed.

However, these methods have not been able to fully achieve the intended purpose, and even if they are expected to be effective, the manufacturing process is complicated, or requires significant process changes, making it difficult to put them into practical use. Despite these problems, no satisfactory method has yet been developed.

The present inventors have worked hard to solve these problems and develop a method for producing instant mochi that can be quickly restored by simply pouring boiling water or heating for a few minutes to obtain mochi with good texture and flavor. As a result of research, it was found that adding 5 to 50% by weight of high amylose cornstarch with an amylose content of 50% or more to the raw materials of glutinous rice, glutinous seed flour, and glutinous starch made it possible to significantly improve the work. Economical Krf without any changes
The present invention was completed based on the discovery that the purpose of the r-phase can be achieved.

In other words, the present invention provides for the production of instant mochi using glutinous rice, glutinous 11 grain flour, glutinous seed starch, etc. as main raw materials, by adding 5 to 30% of high amylose corn starch having an amylose content of 50% or more to the raw materials. This is a method for producing instant mochi rice cake characterized by adding % by weight.

The high amylose corn starch used in the method of the present invention is a starch produced from a special corn starch created by Seiyun operation, and contains no alkylose at all.
Glutinous rice starch and waxy corn starch, which contain hFi amylose, are characterized by containing a large amount of amylose (50% or more) compared to ordinary corn starch, which has about 25%.

Scone starch has a high-amidial order like a starfish.
Due to the high content of carbon, (a) it is difficult to gelatinize, and (b) it is easy to age.

It has characteristics not found in other starch KFi, such as strong film strength.

In the method of the present invention, high amylose cornstarch is added to raw materials such as glutinous rice, glutinous grain flour, and glutinous starch.
The reason for this is that instant mochi that can be quickly restored by pouring boiling water or heating for a few minutes can be obtained (this is a finding discovered by the present inventors through Ifi experiments), and the reason for this is still unknown. Isn't it obvious that high amylose?- Starch contains more than 50x linear amylose molecules, while glutinous rice, glutinous grains, and glutinous starch contain amylose molecules. Therefore, if a sticky structure is formed by simultaneously gelatinizing starches with significantly different O properties or by mixing pre-gelatinized starch paste, the starch cells will disintegrate due to gelatinization. This is presumed to be due to changes in hydration, movement of water molecules, etc. due to the reformation of micelles due to aging.

In the method of the present invention, high amylose corn starch having an amylose content of 50X or more needs to be added in an amount of 5 to 30% by weight to raw materials such as glutinous rice, glutinous grains, and glutinous starch.

If the amount added is less than this, the effect of the present invention will not be sufficiently obtained, while if it is added more than this, the texture of the rice cake will become powdery. 551! After adding water to the amount of %,
Steamed, mixed! etc., may be added to raw materials such as glutinous rice, mochi muku kokumari, mochidane denmari, etc. before steaming in the normal mochi manufacturing process. May be mixed and kneaded.

The steaming method may be either heating gelatinization using an ordinary O steamer or high-pressure heating gelatinization using an autoclave treatment, etc.Alternatively, alpha-densified starch that has been gelatinized in advance using a hot roller, high-pressure extruder, etc. may be added. You can do it.

The rice cake prepared in this way is packed into bags as it is, but after hardening with Fi, it is cut into arbitrary sizes and packed into bags for commercialization.

This product is used, for example, as an ingredient for instant noodles.

With the method of the present invention, you can quickly change the texture and texture by simply pouring boiling water or heating for a few minutes! A major change in the process to create instant mochi with a good L flavor! without the need for
Since it can be obtained easily and economically, its industrial effects are extremely large.

Next, the present invention will be explained in detail by giving examples and comparative examples of the present invention.

Example 1 8 glutinous rice was soaked in water for t-3 hours (moisture content 38%)
). Meanwhile, high amylose cornstarch 2KgK water 8
After adding 40 cct (moisture content: 38% by weight) and homogenizing the mixture, it was mixed with the glutinous rice. This mixture was steamed in a steamer for 50 minutes, and then pounded in a mochi making machine for 7 minutes to make mochi. After rolling this rice cake to a thickness of about 1.0aKQ on a board, -1
Store it in a refrigerator at 0°C for 48 hours to harden it, and then
It was cut into a size of 6t×4 scratches and then packaged to obtain an instant mochi product for Kakugu 2-men.

Control Example 1 A control instant rice cake product was obtained in the same manner as in Example 1, except that the high amylose cornstarch added in i in Example 1 was not added.

The results of measuring the properties of the instant rice cake products produced according to the above Examples and Control Examples are shown in the following table.

From the above results, it can be seen that according to the method of the present invention, a rice cake product having excellent properties as an instant rice cake can be obtained.

Patent applicant: Hoenen Oil Co., Ltd.

Claims (1)

[Claims] (1) When producing instant Mochi O using sticky rice, Mochi P1 flour, Mochi seed starch, etc. as the main raw materials, 5 to 50% by weight of high amylose corn starch containing amylose (fidt 50jl) should be added to the raw materials. A unique method for producing instant mochi.