JPS62253352A - Production of rice cake - Google Patents
Production of rice cakeInfo
- Publication number
- JPS62253352A JPS62253352A JP61097534A JP9753486A JPS62253352A JP S62253352 A JPS62253352 A JP S62253352A JP 61097534 A JP61097534 A JP 61097534A JP 9753486 A JP9753486 A JP 9753486A JP S62253352 A JPS62253352 A JP S62253352A
- Authority
- JP
- Japan
- Prior art keywords
- rice cake
- fatty acid
- ester
- polyglycerol
- production
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 23
- 235000009566 rice Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 22
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 12
- 229930195729 fatty acid Natural products 0.000 claims abstract description 12
- 239000000194 fatty acid Substances 0.000 claims abstract description 12
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 10
- 150000004665 fatty acids Chemical class 0.000 claims abstract 4
- 238000006116 polymerization reaction Methods 0.000 claims abstract 2
- -1 fatty acid ester Chemical class 0.000 claims description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims 1
- 150000002148 esters Chemical class 0.000 abstract description 6
- 239000004094 surface-active agent Substances 0.000 abstract description 5
- 230000001681 protective effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000519695 Ilex integra Species 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Plural Heterocyclic Compounds (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
【発明の詳細な説明】 本発明はモチの製造法に関する。[Detailed description of the invention] The present invention relates to a method for producing rice cake.
詳しくは良好な食感及び歯つきの少ないモチの製造法に
関するものである。More specifically, the present invention relates to a method for producing sticky rice cakes with good texture and less chewiness.
〈産業上の利用分野〉
モチは従来、家庭である一定時期に作られ食されていた
が最近では製造ライン、包装形態、流通経路の進歩によ
り大量生産され時期を問わず普及し、消費者の好む時に
食されるようになった。このモチの普及は近年、益々広
がりを見せている。<Industrial Application Fields> Traditionally, sticky rice cakes were made and eaten at home over a certain period of time, but recently, due to advances in production lines, packaging formats, and distribution channels, they have been mass-produced and have become popular regardless of the season. Now you can eat it whenever you want. The popularity of this mochi has been increasing in recent years.
本発明はこのように普及されたモチの製造法に関するも
ので、その食感改良及び経済的に製造する場合に有用な
ものである。The present invention relates to a method for producing rice cakes which has become popular as described above, and is useful for improving the texture and economically producing rice cakes.
〈従来技術及び問題点〉
一般にモチには、本来の食感として適度な硬さ及びねば
りがある。しかし、食するに際して調理方法によっては
歯につきやすく食感を低下させる事がある。また、製造
時においては装置等への付着が激しく収率の低下及び製
造の困難をまねいている。よって一般にモチを製造する
にあたって油脂、モノグリセリド、シュガーエステル等
が歯つき防止用及び製造時の付着防止用として使用きれ
たが十分な効果が得られていない。また、製造時におい
ては水等の添加により付着を防いでいるが熟練を要し容
易に製造する事ができない。<Prior Art and Problems> Generally, rice cake has a proper texture of moderate hardness and stickiness. However, depending on the cooking method, it may stick to the teeth and reduce the texture. Furthermore, during production, the adhesive adheres to equipment and the like, resulting in a decrease in yield and difficulty in production. Therefore, in the production of sticky rice cakes, oils and fats, monoglycerides, sugar esters, etc. are generally used to prevent teeth from sticking and to prevent adhesion during production, but sufficient effects have not been obtained. Also, during production, adhesion is prevented by adding water, etc., but it requires skill and cannot be easily produced.
く問題点を解決するための手段〉
かかるべく欠点つまりモチの歯つき、付着を防止するた
めには付着面とその間に均一に離型を有するものを分散
させればよい事に看想し、そのためには適度な水分散性
を持つ界面活性剤を使用する事が有効と考えられる。Means for Solving Problems〉 Considering that in order to prevent such defects, that is, stickiness and adhesion, it would be best to uniformly disperse a material with mold release between the adhesion surface and the space between them. For this purpose, it is considered effective to use a surfactant with appropriate water dispersibility.
本発明者らは、これらの機能を有すると思われる界面活
性剤について鋭意研究の結果、最適な界面活性剤を見い
出し本発明を完成するに至った。As a result of intensive research into surfactants that are thought to have these functions, the present inventors have discovered the most suitable surfactant and have completed the present invention.
すなわち本発明はポリグリセリン脂肪酸エステルを含有
する事を特徴とするモチの製造法に関する６本発明に用
いられるポリグリセリン脂肪酸エステルはモチに対して
０．０１〜５．０％（重量部゛）添加する。That is, the present invention relates to a method for producing rice cake characterized by containing a polyglycerol fatty acid ester.6 The polyglycerol fatty acid ester used in the present invention is added in an amount of 0.01 to 5.0% (parts by weight) to the rice cake. do.
好ましくはモチに対して０．１〜１．０％添加する。０
．０１％以下の添加では本発明の効果がなく５．０％以
上の添加ではポリグリセリン脂肪酸エステルがモチの風
味に影響を与えさらに経済的にも高価になり望ましくな
い。Preferably, it is added in an amount of 0.1 to 1.0% based on the rice cake. 0
．． If the amount is less than 0.01%, the effect of the present invention is not achieved, and if the amount is more than 5.0%, the polyglycerin fatty acid ester affects the flavor of the rice cake and becomes economically expensive, which is not desirable.
本発明に用いられるポリグリセリン脂肪酸エステル及び
その添加方法、時期は加熱工程があれば十分であるので
特に限定するものではない。The polyglycerol fatty acid ester used in the present invention and the method and timing of its addition are not particularly limited as a heating step is sufficient.
く作 用〉
本発明のポリグリセリン脂肪酸エステルは、非常に親水
性が強＜ＨＬＢ値の高い界面活性剤であるために、モチ
の生地に配列し一種の保護膜となり歯つき、付着を抑制
するものと推定される。Function: The polyglycerol fatty acid ester of the present invention is a surfactant with very strong hydrophilic properties and a high HLB value, so it is arranged on the sticky fabric and acts as a kind of protective film to suppress toothing and adhesion. It is estimated that
〈実施例 １〜４〉
表１に示した配合の調製液にモチ米を入れ１２時間浸漬
した後、蒸して通常のモチ製造ラインにてモチを作成し
た。このモチのライン内の付着状態を観察し、得られた
モチにつき１０名よりなる１パネルで官能検査を行ない
表２に示す結果を得た。<Examples 1 to 4> Waxy rice was placed in a prepared solution having the composition shown in Table 1, soaked for 12 hours, and then steamed to produce sticky rice on a regular rice cake manufacturing line. The state of adhesion within the lines of this sticky rice cake was observed, and a sensory test was conducted on the obtained sticky rice cake by a panel of 10 people, and the results shown in Table 2 were obtained.
表−１
（太陽化学（体λ製ジ
上記比較テストの結果から判るように本発明品は、モチ
の付着及び食感改良に大きな効果が発揮される。Table 1 (Manufactured by Taiyo Kagaku Co., Ltd.) As can be seen from the results of the above comparative test, the product of the present invention is highly effective in improving the adhesion of sticky rice and texture.
特 許 出 願 人 太陽化学株式会社Patent applicant Taiyo Kagaku Co., Ltd.
Claims (1)
徴とするモチの製造法 ２）ポリグリセリン脂肪酸エステルのポリグリセリンが
平均重合度６以上または水酸基価９７０以下で基価９７
０以下である特許請求の範囲第１項記載のモチの製造法 ３）ポリグリセリン脂肪酸エステルの脂肪酸が炭素数１
４以上である特許請求の範囲第１項記載のモチの製造法[Claims] 1) A method for producing sticky rice cake characterized by containing a polyglycerol fatty acid ester. 2) The polyglycerin of the polyglycerol fatty acid ester has an average degree of polymerization of 6 or more or a hydroxyl value of 970 or less and a base value of 97.
3) The fatty acid of the polyglycerin fatty acid ester has 1 carbon number.
4 or more, the method for producing rice cake according to claim 1
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61097534A JP2527539B2 (en) | 1986-04-25 | 1986-04-25 | Mochi manufacturing method |
| SU874202458A SU1627086A3 (en) | 1986-04-25 | 1987-04-24 | Method of producing quinoline derivatives, their esters or salts used in pharmacy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61097534A JP2527539B2 (en) | 1986-04-25 | 1986-04-25 | Mochi manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62253352A true JPS62253352A (en) | 1987-11-05 |
| JP2527539B2 JP2527539B2 (en) | 1996-08-28 |
Family
ID=14194918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61097534A Expired - Lifetime JP2527539B2 (en) | 1986-04-25 | 1986-04-25 | Mochi manufacturing method |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2527539B2 (en) |
| SU (1) | SU1627086A3 (en) |
-
1986
- 1986-04-25 JP JP61097534A patent/JP2527539B2/en not_active Expired - Lifetime
-
1987
- 1987-04-24 SU SU874202458A patent/SU1627086A3/en active
Also Published As
| Publication number | Publication date |
|---|---|
| SU1627086A3 (en) | 1991-02-07 |
| JP2527539B2 (en) | 1996-08-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |