JPS6359666B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention provides a novel mochi-like food that does not harden or dissolve when stored in liquids such as water, and does not adhere to containers containing liquids. Regarding its manufacturing method. [Prior art and its problems] Conventionally, mochi made from grain grains such as glutinous rice has been manufactured by soaking grain grains in water, steaming, and pounding them with a kettle to destroy grain grains. Mochi-like foods made from grain flour were made by adding water to grain flour, kneading it, and then steaming it in boiling water. however,
When mochi or mochi-like foods produced by these conventional methods are cooked into zoni, zenzai, shiruko, etc. and stored in a refrigerator, the mochi or mochi-like foods during storage dissolve in liquid such as soup or harden. It also had disadvantages such as adhesion to the container. In order to overcome these drawbacks, a mochi-like food made by solidifying gelatinized mochi powder into pellets, or a mochi containing a large amount of monosaccharides or oligosaccharides, is stored together with a powdered soup component, and then consumed when eaten or eaten. How to make it edible by pouring hot water over it,
It is known that this mochi is stored separately from the soup and eaten by putting it into the soup when eating or drinking, and the reality is that one of these methods has been adopted. However, in these methods, it is essential that the mochi or mochi-like food be kept separate from the liquid, or that the juice component be prepared in advance into a powder form.
Both methods lacked simplicity and had the disadvantage of high processing costs. [Means for Solving the Problems] As a result of various studies to improve the drawbacks of the prior art as described above, the present inventors have obtained a novel mochi-like food that does not exhibit these drawbacks, and the present invention has been completed. Completed the invention. That is, the object of the present invention is to provide a novel mochi-like food that does not harden or dissolve in liquids when stored in liquids such as water or various juices, and does not adhere to the walls of containers containing liquids. The purpose of this invention is to provide a manufacturing method for the same. The present invention, which was created to achieve the above object, is a rice cake-like food product characterized by containing rice cake powder, konnyaku mannan, kansui, and water as main ingredients. In addition, the present invention prepares the first raw material by adding water and kneading 70% (weight) or less of mochi powder of the final product,
preparing a second raw material by swelling at least 0.5% (by weight) of konjac mannan in the final product with water;
A third raw material is prepared by dissolving at least 0.1% (by weight) of kansai in the final product in water;
This is a method for producing a rice cake-like food, which is characterized by mixing and kneading the third raw materials and heating the resulting mixture in boiling water to obtain a product. The present invention will be specifically explained below. The rice cake flour, konjac mannan, and kansui used in the present invention are all commercially available products and can be obtained easily and inexpensively. Furthermore, if necessary, an appropriate amount of flavor components such as sugar, mugwort, yuzu, flavoring agents, etc. can be added and used. Mochi flour is made by milling glutinous grains, and kansui is an alkaline carbonate or phosphate of potassium or sodium. Preferably, those commonly used in food production are used in the present invention. . These kansui can be used alone or in combination of two or more. In the present invention, the main ingredients are mochi powder of 70% or less, preferably 40 to 60%, and konjac mannan.
0.5% or more, preferably 0.75-1.25%, kansui
0.1% or more, preferably 0.1 to 0.4%, water 8.0% or more,
Preferably, 38.35 to 59.15% is used. Furthermore, an appropriate amount of sweetener etc. can be added as necessary. The rice cake-like food of the present invention is produced as follows. Add a specified amount of water to less than 70% of the final product, mochi powder, and knead. Separately, a swollen konjac mannan is prepared by adding at least 16 times (by weight, the same hereinafter the same) water by weight to at least 0.5% of the final product of konjac mannan, and this is added to the above-mentioned kneading process. Add to the mixture and knead, and then add at least 0.1% of the final product dissolved in water and knead. The resulting mixture is cut into appropriate sizes as required, heated appropriately in boiling water, and then removed from the boiling water to produce a rice cake-like food. The mixing order of each raw material is not limited to the above, and the point is that it is sufficient to mix these raw materials to obtain the above mixture.For example, a mochi powder mixture prepared as above Of course, it is also possible to separately prepare konjac mannan swollen with water and kansui dissolved in water and mix and knead them to obtain the above mixture. A more specific explanation of the method of the present invention as described above is as follows. In determining the blending ratio of raw materials, first the blending ratio of mochi flour is determined. For example, if mochi powder is used for 50% of the final product, the proportion of water will be less than 50%, but if 40 to 70% of the weight of mochi powder is used for kneading mochi powder, Easy to handle. Therefore, if the water used for mixing mochi powder is 25%, the remaining water will be 25%, which is 1/16 of this amount of water.
It is desirable that the amount of konnyaku mannan be as follows. In other words, the usage rate of konjac mannan is
It will be 1.6% or less. In addition, it is desirable to use kansui in a solution with a concentration of around 10% in order to improve the dispersibility during kneading. An example of a desirable formulation of the rice cake-like food according to the present invention determined in consideration of the above circumstances is as follows. Mochi powder 50.0% Konnyaku mannan 1.0% Kansui 0.2% Water for mixing rice cake powder Water for swelling Konnyaku mannan Kansui dissolving water 25.0% 17.0% 1.8% Sugar 5.0% Total 100.0% 10Kg of mochi based on the above blending ratio When manufacturing food, konnyaku mannan 0.1 kg in 1.7 kg of water
and swell for 10 minutes with stirring. In parallel with this process, put 5 kg of mochi flour and 2.5 kg of water into a mixer (manufactured by Kanto Mixer), knead for 10 minutes, and while continuing to stir, add 0.5 kg of sugar and 1.8 kg of swollen konnyaku mannan. Knead for another 10 minutes.
The kneading time after adding the konjac mannan is not particularly limited, but the standard is usually until the swollen gel-like translucent particles are no longer visible. Further, while kneading with a mixer, add 0.2 kg of kansui solution dissolved in water at a concentration of 10%, and knead for 10 minutes. When adding the kansui solution, the part that came into contact with the kansui solution will turn pale yellow-green, so knead until the color becomes uniform. 50% of the mixture thus obtained
Cut into 200 g pieces, shape into spheres by hand, heat in 150 g boiling water for 15 minutes, pour out only the water, add 200 g cold water, cool for 15 minutes, pour out only the water, and make 200 pieces. Manufactures mochi-like foods. The present invention will be further explained in detail by showing test examples below.
These test examples will enable a clearer understanding of the reason for limiting the component ratio of the rice cake-like food according to the present invention. Test Example 1 This test was conducted to examine the effects of the present invention.

[Table] Both the mochi and mochi powder shown in Table 1 are commercially available products, and the 3% konnyaku mannan solution was prepared by adding 29.1 g of water to 0.9 g of commercially available konnyaku mannan and swelling it to a concentration of 3%. The 10% solution of trisodium phosphate is prepared by dissolving trisodium phosphate in water.
% concentration. Sample 1 is made by kneading mochi flour while gradually adding water.
Next, a 3% solution of konjac mannan was added and kneaded, and then a 10% solution of trisodium phosphate was added and kneaded. The resulting mixture was cut into 20g portions, shaped into disks, and further soaked in boiling water for 10 minutes. It is prepared by heating and then cooling in cold water. Sample 2
was prepared by kneading mochi flour while gradually adding water using the general method for making shiratama mochi, cutting it into 20 g pieces, shaping them into disks, heating them in boiling water for 10 minutes, and then cooling them in cold water. In addition, sample 3 is a commercially available vacuum pack rice cake (manufactured by Sato Foods Industries) that is shaped into a disc.
It was prepared by cutting into 20g portions. The rice cake prepared as described above was tested for retort sterilization resistance and storage stability using the following method. That is, two of each sample prepared as above and 150 g of water were placed in a retort pouch (manufactured by Toyo Seikan Co., Ltd.), the pouch was heat-sealed, and the pouch was heated at 125°C for 10 minutes in a steam-type rotary retort (manufactured by Toyo Seikan Co., Ltd.). Sterilize and
It was refrigerated in a refrigerator at 5°C for 2 weeks. For each sample treated in this way, we observed the state of attachment of the sample to the pouch immediately after retort sterilization, and
After being refrigerated for two weeks, the hardening state of the sample and the adhesion state to the pouch were observed. Thereafter, insoluble matter was removed through a 20-mesh sieve, and the solid content of the liquid was measured by a conventional method to examine the dissolution state of the sample. The results of these tests are shown in Table 2.

[Table] Judgment was made based on whether the sample moved within the pouch when shaken.
From the results in Table 2, sample 1 did not adhere to the pouch immediately after retort sterilization and after 2 weeks of refrigeration, no hardening was observed after 2 weeks of refrigeration, and there was little elution of the sample, whereas samples 2 and 3 It was found that the sample adhered to the pouch and hardened, and that a large amount of the sample was eluted. Test Example 2 This test was conducted to investigate the blending ratio of rice cake powder and konnyaku mannan.

[Table] Among the raw materials shown in Table 3, mochi flour is a commercially available product, and 5% konnyaku mannan solution and 10% trisodium phosphate solution are the same as those used in Test Example 1. A sample prepared in the same manner as Sample 1 of Test Example 1 according to the formulation in Table 3 was tested in the same manner as Test Example 1, and the texture of the sample was sensory evaluated after being refrigerated for two weeks. did. The results of this test were as shown in Section 4.

[Table] From the results in Table 4, it was found that samples 4 to 9 were good in terms of adhesion to the pouch and hardness, but samples 6 to 8 were preferable when also taking into account the evaluation of texture. . Therefore, the mochi powder is 70% or less and the konnyaku mannan is 0.5% or more, preferably the mochi powder is 40 to 60% and the konjac mannan is 0.75 to 1.25%. Test Example 3 This test was conducted to investigate the blending ratio of kansui.

[Table] The raw materials shown in Table 5 are the same as those used in Test Example 2. Regarding the samples prepared in the same manner as Test Example 2 according to the formulation shown in Table 5, the adhesion state to the pouch, curing,
Solids content and texture were tested. This result is shown in Table 6
It was as shown in.

[Table] From the results in Table 6, Samples 12-17 have good adhesion to the pouch and hardening, but the texture is insufficient, and Samples 12-17 satisfy all of these conditions. It turned out to be 15. Therefore, the proportion of kansui that should be used is 0.1% or more, preferably in the range of 0.1 to 0.4%. Test Example 4 This test was conducted to investigate the swelling water ratio of konnyaku mannan.

[Table] Among the raw materials shown in Table 7, rice cake flour and konjac mannan are commercially available products, and the 10% trisodium phosphate solution is the same as that used in Test Example 2. According to the formulations shown in Table 7, water for kneading mochi flour was added to mochi flour and kneaded, water for swelling konnyaku mannan was added to konnyaku mannan and allowed to swell for 10 minutes, and then both were mixed and kneaded. Add 10% trisodium phosphate solution and knead, and mix the resulting mixture.
Samples were prepared by cutting into 20g pieces, shaping them into disks, and heating them in boiling water for 10 minutes. The thus prepared sample was evaluated for adhesion to the pouch, curing, solid content, and texture in the same manner as in Test Example 2. The results were as shown in Table 8.

[Table] From the results shown in Table 8, it was found that Samples 22 to 24 were good in all test items. Therefore, it has been found that it is desirable that the amount of water used for swelling konjac mannan be at least 16 times the weight of konjac mannan. Test Example 5 This test was conducted to investigate the type of Kansui salt that can be used in the present invention.

[Table] Among the raw materials shown in Table 9, rice cake flour and konnyaku mannan 3% solution are the same as those used in Test Example 1, trisodium phosphate 10% solution, disodium phosphate 10% solution, phosphoric acid 3 Potassium 10% solution, phosphoric acid 2
The 10% potassium solution, the 10% sodium carbonate solution, and the 10% potassium carbonate solution were all prepared by adding water to the respective commercially available salts and dissolving them to give a concentration of 10%. Samples prepared according to the formulation in Table 9 in the same manner as in Test Example 2 were examined for adhesion to the pouch, curing, solid content, and texture in the same manner as in Test Example 1. The results were as shown in Table 10.

[Table] From the results in Table 10, it was found that all samples performed well in all test items. Therefore, the kansui can be any of trisodium phosphate, disodium phosphate, tripotassium phosphate, dipotassium phosphate, sodium carbonate, and potassium carbonate. Similar tests were also conducted on various samples prepared by appropriately mixing these salts, and almost the same results were obtained with these samples. Example 1

[Table] Among the raw materials shown in Table 11, the 3% konjac mannan solution is the same as that used in Test Example 1, and the 10% kansui solution is prepared by dissolving commercially available powdered kansui in water. The others were commercially available. According to the formulation shown in Table 11, water is added to mochi flour and kneaded with a mixer (manufactured by Kanto Mixer), then 3% solution of konjac mannan that has been swollen for more than 10 minutes is added and kneaded, and then kansui 10 % solution and knead, 20g of the mixture thus obtained.
The pieces were cut into disks, heated in boiling water for 10 minutes, and then cooled in cold water for 30 minutes to obtain about 490 pieces of rice cake-like food. This rice cake flour food was tested in the same manner as Test Example 2, and as a result, it did not adhere to the pouch, did not harden, was not dissolved in water, and had a good texture. Example 2

[Table] Among the raw materials shown in Table 12, the 10% kansui liquid was the same as that used in Example 1, and all other raw materials were commercially available. Add mochi powder to a mixer according to the formulation shown in Table 12, and add 2.4 liters of water while stirring.
Kg of water was added and kneaded, and then to this kneaded product, konjac mannan with 2.98 kg of water added and swollen for 10 minutes while stirring, and mugwort powder were added and kneaded, and further kneaded with 10 kg of water. % solution was added and kneaded. The mixture thus obtained was cut into 50 g pieces, shaped into spheres, heated in boiling water for 15 minutes, and then cooled in cold water for 30 minutes to obtain about 190 pieces of rice cake-like food. This rice cake-like food was tested in the same manner as Test Example 2, and as a result, it did not adhere to the pouch, did not harden, did not dissolve in water, and had a good texture. Example 3

【table】

[Table] Among the raw materials shown in Table 13, the 10% kansui liquid was the same as that used in Example 1, and all other raw materials were commercially available. According to the formulation shown in Table 13, mochi powder was put in a mixer, 2.4 kg of water was added while stirring, and kneaded. Next, 1.41 kg of water was added to konnyaku mannan and swelled for 5 minutes while stirring. and yuzu flavoring were added and kneaded, and further 10% kansui liquid was added and kneaded. The mixture thus obtained was cut into 40g pieces, shaped into disks,
Approximately 240 yuzu-flavored mochi-like foods were obtained by heating in boiling water for 10 minutes and then cooling in cold water for 20 minutes. This rice cake-like food was tested in the same manner as in Test Example 2, and as a result, it did not adhere to the pouch, did not harden, did not dissolve in water, and had a good texture. Reference example

[Table] Using the raw materials shown in Table 14 (all commercially available), bean paste soup was prepared in a conventional manner. 200 g of the bean paste prepared as above in a retort pouch (manufactured by Toyo Seikan Co., Ltd.)
g and 2 mochi-like foods prepared in Example 1 (20 g
2), heat sealed with a heat sealer (manufactured by Towa Sealing), sterilized at 125°C for 17 minutes in a hot water retort (manufactured by Hisaka Seisakusho), and then heated to 30°C.
It was cooled to The shiruko produced as above was heated at 5°C and 10°C.
The product was stored in a thermostatic chamber at 15°C for one month and tested in the same manner as in Test Example 1, but no adhesion, hardening, or dissolution of the mochi-like food to the pouch was observed. Furthermore,
The retained shiruko together with the pouch was heated in boiling water for 5 minutes, and the flavor was sensually examined using a conventional method, and the flavor was found to be good. In addition, this shiruko was heated at -15℃ and -35℃.
The rice cake-like food was frozen and hard immediately after being taken out of the freezer, but after thawing it became soft and had a good texture. [Effects of the Invention] The effects achieved by the present invention are as follows. (1) The rice cake-like food according to the present invention does not harden or dissolve even if stored in liquid for a long time, nor does it adhere to containers. (2) No dissolution or adhesion to containers occurs during retort sterilization. (3) According to the present invention, a rice cake-like food product with excellent properties and texture can be produced simply and at low cost.

Claims (1)

[Scope of Claims] 1. A mochi-like food product characterized by containing mochi powder, konjac mannan, kansui, and water as main ingredients. 2 Mochi powder not more than 70% (by weight), at least 0.5%
(by weight) Konjac mannan, at least 0.1%
(by weight) water and at least 8% (by weight)
The rice cake-like food according to claim 1, characterized in that the rice cake-like food consists of water. 3 40-60% (by weight) mochi powder, 0.75-1.25% (by weight) Konnyaku mannan, 0.1-0.4% (by weight)
The rice cake-like food according to claim 1, characterized in that it consists of kansui and 38.35% to 59.15% (by weight) of water. 4. A patent claim characterized in that kansui is selected from the group consisting of disodium phosphate, trisodium phosphate, dipotassium phosphate, tripotassium phosphate, sodium carbonate, potassium carbonate, and mixtures thereof. The mochi-like food according to any one of items 1 to 3. 5 Prepare the first raw material by adding water and kneading 70% (by weight) of mochi powder of the final product, and prepare the second raw material by swelling at least 0.5% (by weight) of konjac mannan in the final product with water. Prepare the raw materials, dissolve at least 0.1% (by weight) of kansui in the final product to prepare a third raw material, mix and knead these first to third raw materials, and boil the resulting mixture in boiling water. A method for producing a mochi-like food, which is characterized by heating the product. 6 Mochi powder accounts for 40-60% (by weight) of the final product,
Konnyaku mannan is 0.75-1.25% in the final product
(weight), and the weight is 0.1 to 0.4 in the final product.
% (by weight), and water is 38.35% in the final product.
59.15% (by weight), the method for producing a rice cake-like food according to claim 5. 7. A patent claim characterized in that kansui is selected from the group consisting of disodium phosphate, trisodium phosphate, dipotassium phosphate, tripotassium phosphate, sodium carbonate, potassium carbonate, and mixtures thereof. Range 5 or 6
A method for producing a mochi-like food according to any of paragraphs. 8. The method for producing a rice cake-like food according to any one of claims 5 to 7, wherein the konnyaku mannan is swollen with water at least 16 times its weight.