JPS63287445A - Production of canned soft adzuki-bean jelly containing rice cake - Google Patents

Abstract

PURPOSE:To obtain the titled canned soft adzuki-bean jelly having texture and flavor of the jelly and rice cake, by gelatinizing glutinous rice flour, etc., milling, treating the gelatinized flour with beta amylase to give rice cake dough, steaming the dough, blending the steamed dough with an aqueous solution of protein, packing the blend into cans, seaming the cans, sterilizing the cans under heating and cooling. CONSTITUTION:Glutinous rice or glutinous millet flour is gelatinized by an extruder and the gelatinized expanded rice material is ground. 100pts.wt. of the ground flour is mixed with 70-100pts.wt. water, steamed, uniformly blended with 0.1-0.3pt.wt. beta-amylase and treated at 60-65 deg.C for 4hr to give raw rice cake dough. Then 100pts.wt. of the rice cake dough is uniformly blended with 100-200pts.wt. ordinary rice cake dough or millet cake dough and a solution obtained by dissolving 0.5-5pts.wt. water-soluble thermally coagulating protein such as dried glair or milk albumin in the equivalent of water to give a rice cake dough 1 blended with protein. Further the dough is dispersed into soft adzuki-bean 3, packed into a can 4, the can is seamed, sterilized under heating and cooled to give the aimed canned jelly.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is based on the invention, in which molded products of non-aging mochi dough are scattered in water brush-ho dough, which is housed in a can, and after being tightened in a conventional manner,
This is a method for producing canned rice cakes containing rice cakes obtained by heat sterilizing and cooling in a retort.

(Prior art) Generally, canned water sheep is prepared using 1 part of agar 41i and 1401 parts sugar.
Weight section, red bean embroidery candy 20011! One method is to use part I, dilute the agar with water, dissolve it by heating, add sugar and strained candy, fill it in a boiling can, close the cap, and heat sterilize it. Manufactured.

If you can put mochi dough into this mizu yokan, you can enjoy the melt-in-your-mouth texture of mizu yokan and the texture and flavor of two different Japanese sweets, the southern part of mochi.

(The same point that the invention seeks to solve) However,
If the mochi dough is mixed with the suiyouho and placed in a can, sealed, then placed in a retort and heat sterilized, the mochi dough will dissolve and disperse inside the suiyouho. Don't keep the original shape of the mochi dough, and #l with Mizuyo Seki! + There is a problem in that it is difficult to combine the texture and flavor of two Japanese sweets at the same time.

Additionally, if the mochi dough is mixed into the mizuyō rin without heating it in the retort, the original shape of the mochi will be retained, but it will harden within a few days and become difficult to serve. rms
There is a point.

The purpose of the present invention is to produce canned water sheep with mochi that prevents the mochi dough from dissolving, dispersing, or hardening, and allows the user to enjoy the goodness and flavor of two Japanese sweets, water sheep dough and mochi dough. The purpose is to provide a method.

<il1 issue! (Means and effects for solving the second problem) As a result of intensive research to solve these drawbacks, the present inventors have made mochi dough by steaming bamboo rice flour and/or millet flour that has been gelatinized using an extruder. After reacting β-amylase for 4 hours at 60-65'0, the β-amylase was treated with ll! To 100 parts of mochi dough, add 100 to 200 parts of sticky rice flour and/or rice flour and steamed rice flour to 100 parts of mochi dough and mix uniformly. A heat-coagulable protein-containing mochi dough is obtained by uniformly mixing an aqueous solution in which 0.5 to 51 parts by weight of water-soluble protein is dissolved in an equal volume of water, and the heat-coagulable protein-containing mochi dough is scattered in mizuyokan. It has been found that when the mochi is rolled up and heat sterilized in a retort, the mochi does not dissolve and disperse in the conger and the original shape of the mochi can be maintained.

In the present invention, in order to prevent the mochi dough scattered in the water lamb from aging and hardening, (a) It is pregelatinized by applying it rice flour and/or millet flour to a single-screw or two-wheeled extruder. Then, the obtained gelatinized mochi dough puffed product is crushed,
70 to 100 parts by weight of water are added to 100 parts by weight of this ground gelatinized rice cake and steamed to obtain a rice cake dough.

(b) Add 0.1 to 0.3 parts of β-amylase to this mochi dough and react at 60 to 65°C for 4 hours.

(0) 45 tons of β-amylase treated mochi dough 100i1
Add 100 to 200 parts by weight of mochi dough prepared by a conventional method to part (1) to prepare a mixed mochi dough.

(d) Water-soluble and heat-coagulable proteins such as dried egg white, soybean protein, and milk albumin are added as a dry solid fraction of 0.5 to 51 parts by weight based on 100 parts by weight of the obtained mixed mochi dough. i part,
Preferably a protein solution prepared by dissolving 1 part of 1 to 31 l in an equal amount of water or 4 to 40 m of raw egg white! Amounts, preferably 8 to 24 parts, are mixed.

The thus obtained heat-coagulable protein-containing rice cake dough is mixed with Suiyōpeng dough in an appropriate ratio and placed in a can, then rolled, heat sterilized, and cooled using the usual method to form Suiyōpeng. A canned rice cake filled with mochi can be obtained in which the mochi dough does not lose its shape and does not harden.

(Example) To further describe the present invention in detail with reference to Examples, in the present invention, first, silken rice flour and/or silken mochi flour is fed into a single-screw extruder or a two-wheeled extruder, and the
Shoeking place 3 under heating conditions of around 0℃! ! ! By doing so, a pregelatinized S-puffed product is obtained, and this is crushed to obtain a pregelatinized rice cake powder.

It is preferable that the extruder's chucking temperature be between 130°C and 200°C. If it is below 130°C, gelatinization will not be sufficient and J2 flour molecules will not be cut enough, making it difficult to prevent aging when mixed with mochi dough. The effect is not fully demonstrated. Further, if the temperature is higher than 200°C, excessive browning occurs and the mochi dough becomes blue in color, which is not preferable.

Thus obtained extruder-treated pregelatinized rice cake crushed powder 100
70 to 100 parts by weight of water is added to the mixture for steaming.

In this case, if the amount of water added is less than 70 W parts, the dough will be hard and it will be difficult to steam it sufficiently, and if it exceeds 1001 parts, the mochi dough will be too soft and the texture will be unfavorable.

0.1 to 0.315 parts of β-amylase is added to the steamed rice cake dough of the extruder-treated flour thus obtained, mixed uniformly, and reacted at 60 to 65°C for 4 hours.

100 parts by weight of the obtained β-amylase-treated mochi dough was mixed with rice flour and/or millet flour i o oEA in a conventional manner.
Add 70 to 10 parts by weight of water and boil.

100 to 200 layers of the steamed rice cake dough are mixed to obtain a mixed rice cake dough that does not age. For every 100 weights of the mochi dough mixed with soybean rice flour and/or silken flour, etc., the solid content of water-soluble and heat-coagulable proteins such as dried egg white, soybean protein, and milk albumin is 0°5-5i1. Shabu, preferably 1 to 3
Dissolve the layered part in equal layers of water and add, or add 4 to 40 grams of raw egg white.
Add 1 part of fflji, preferably 8 to 2 Jflff, and mix uniformly.

When the above-mentioned protein liquid is less than 1 m part by weight, the rice cake dough is undesirably dispersed and dissolved in the retort due to heating. Moreover, if the amount of the protein liquid exceeds 10 parts by weight, the taste of the protein will muffle the flavor of the mochi dough, which is undesirable.

In addition, 2 to 6 parts of protein solution per 100 parts by weight of the above mixed mochi dough
It is even more preferable to incorporate Jushabu.

The mochi dough containing the protein liquid thus obtained is formed into a desired shape such as a sphere or a square prism using appropriate gates, and then added to the water yokan dough obtained by a conventional method, followed by heat sterilization in a conventional retort. The product is heated at 115°C to 118°C for 15 to 30 minutes, and then cooled to obtain a canned product.

Even if the sugar content of the Suiyang Peng dough is 35a to 70 degrees, the rice cake dough of the present invention is not deformed at all and receives sufficient heating stage while maintaining the same shape as when it is mixed into the Suiyang Peng dough.

Figures 1 and 2Fg are rice cake raw # containing protein liquid according to the present invention.
! 1 and mochi dough 2 produced by the conventional method, sugar 13811
Pour the water into the yokan dough (3) and can it in can (4) and heat to 118°C.
This figure shows the state when heated f2@ in a retort for 30 minutes. Mochi dough 2 produced by the usual method does not retain its original shape at all after being heated in a retort QIII, as shown in Figure 2. According to the present invention, the mochi dough 1 is the first
As shown in the figure, it can be seen that it has not become barbaric at all and has retained its original form. Hereinafter, the present invention will be explained in more detail with reference to manufacturing examples.

Add 80 parts by weight of water to 4 parts by weight of agar and swell. Once the mixture has swelled sufficiently, add 260 ml of water and dissolve by heating.

When fully dissolved, add 140 parts by weight of sugar and 200 parts of filtered red bean candy.
Add 151 parts of tI and dissolve by heating to obtain a mizuyokan dough with a sugar content of 38 degrees.

-50 grains of rice flour gelatinized at 150℃ using a shaft extruder
Add 50 parts of water to 1 part of heavy water and steam in a horizontal rotary steamer.
Obtain a Kustruder treated steel fabric.

0.2 parts by weight of β-amylase is added to the mochi dough and reacted at 65° C. for 4 hours. Obtained β-amylase-treated mochi dough 5
To 0 parts by weight, add 50 parts by weight of rice cake dough obtained by adding 50 parts by weight to 50 parts by weight of rice flour and 50 parts by weight of water and gelatinize it in a horizontal rotary steamer, mix uniformly, and prepare the mixed mochi. 3 layers of dried egg whites for the dough
Add 3 parts of water to 1 part to dissolve and mix uniformly.

The resulting egg white-containing mochi dough was molded into an arbitrary shape, mixed with the previously prepared water sheep dance dough, placed in a can, tightened in the usual manner, stored in a retort, and heated at 120°C. The canned water yolk with rice cake obtained by heat sterilization for 30 minutes and cooling did not lose the shape and texture of rice cake, and was a product with excellent palatability.

艷m Millet produced by the method described in Example 1 on the β-amylase-treated millet mochi dough obtained by carrying out estruder treatment and β-amylase treatment using the method described in Production Example 1. The egg white mixed millet mochi dough obtained by mixing 50 mji parts of mochi dough and further mixing 10 parts of raw egg white was formed into a rectangular shape, mixed in the suiyoho dough, stored in a can, and then method, and housed in the retort, 12
The mixture was heat sterilized at 0° C. for 25 minutes, and then cooled to obtain canned water yoyu with millet mochi dough.

The egg white mixed millet mochi mizuyokan did not lose the flavor and texture of millet mochi, and was a product with excellent palatability.

(Effects of the Invention) As explained above, in the present invention, a heat-coagulable protein-containing mochi dough containing water-soluble protein dispersed in the mochi dough is used, so the mochi dough is heat sterilized together with mizuyokan in a retort. Even during the treatment, the water-soluble proteins dispersed in the mochi dough are thermally coagulated, preventing the increase in fluidity and allowing the mochi dough to retain its original shape. You can enjoy the texture and flavor of two different Japanese sweets at the same time, and it is as good as mochi.
can be easily manufactured.

[Brief explanation of drawings]

Fig. 1 is a vertical cross-sectional view showing the state of level leakage with mochi when the mochi dough produced by the method of the present invention is heated and sterilized, and Fig. 2 is a longitudinal cross-sectional view showing the level leakage of mochi dough produced by the conventional method. It is a t@ sectional view showing the true state of rice cake filling at the time. 1... Mochi dough containing protein, 3... Leveler, 4...
can. Patent applicant: Meiji Seika Co., Ltd., District 1, Figure 2

Claims (1)

[Claims] (1) Pulverize the gelatinized rice cake puffed product obtained by gelatinizing glutinous rice flour and/or glutinous millet flour using an extruder, and adding 70 to 100 parts by weight of water to 100 parts by weight of the gelatinized rice cake powder. After steaming, 0.1 to 0.3 parts by weight of β-amylase was added, mixed uniformly, and reacted at 60 to 65°C for 4 hours. Add 100 to 200 parts by weight of mochi dough obtained by steaming the mochi dough and/or millet mochi dough obtained by the method, and further add 0.5 to 5 weight of water-soluble and heat-coagulable protein such as dried egg white or milk albumin as a solid amount. or add 4 to 40 parts by weight of raw egg white and mix uniformly to obtain a rice cake dough containing heat-coagulable protein. A method for producing canned water yokan containing mochi, which is characterized by adding mixed mochi dough and scattering it, storing it in a can, tightening it by a normal method, and subjecting it to heat sterilization and cooling steps in a retort.