WO2018034009A1 - Mochi-like food product - Google Patents
Mochi-like food product Download PDFInfo
- Publication number
- WO2018034009A1 WO2018034009A1 PCT/JP2016/075036 JP2016075036W WO2018034009A1 WO 2018034009 A1 WO2018034009 A1 WO 2018034009A1 JP 2016075036 W JP2016075036 W JP 2016075036W WO 2018034009 A1 WO2018034009 A1 WO 2018034009A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- food
- mass
- starch
- parts
- bowl
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
Definitions
- the present invention relates to a bowl-shaped food mainly composed of starches and sugars.
- At least one starch selected from the group consisting of glutinous rice flour, processed starch derived from tapioca, processed starch derived from corn and processed starch derived from potato, and selected from the group consisting of sugar, maltose and trehalose
- a method for producing a candy-like food comprising a step of adjusting the sugar content of a kneaded product to 50 to 90 degrees.
- the content of saccharides contained in the bowl-shaped food according to one embodiment is not particularly limited.
- the saccharide is contained in a proportion of preferably 150 to 1500 parts by mass, more preferably 200 to 1200 parts by mass with respect to 100 parts by mass of starch.
Abstract
The mochi-like food product according to the present invention comprises: at least one type of starch selected from the group consisting of glutinous rice powder, tapioca-derived modified starch, maize-derived modified starch, and potato-derived modified starch; at least one type of sugar selected from the group consisting of sucrose, maltose, and trehalose; at least one type of starch syrup selected from starch syrup and reduced starch syrup; and a thickening polysaccharide, said mochi-like food product having a sugar content of 50°-90°. It is preferable for this food product to contain 150-1500 parts by mass of sugars, 100-1000 parts by mass of starch syrups, and 4-40 parts by mass of thickening polysaccharides with respect to 100 parts by mass of starches.
Description
本発明は、澱粉類および糖類を主成分とする餅状食品に関する。
The present invention relates to a bowl-shaped food mainly composed of starches and sugars.
求肥または求肥類似物（以下、単に「求肥」と記載する場合がある）などの餅状食品は、餅米、白玉粉などの澱粉質を糊化し、さらに糖類（砂糖、水飴など）を加えて製造される。餅状食品は、適度な甘味、粘弾性、柔らかさ、伸びなどを有している。このような餅状食品は、例えば特許文献１～３に記載されており、和菓子以外にもベーカリー製品（パン、パイなど）、菓子（どら焼きなど）、アイスクリームなどに使用されている。
Rice-like foods such as fertilizers or fertilizer-like analogues (hereinafter sometimes simply referred to as “fertilizers”) are produced by gelatinizing starchy materials such as sticky rice and white flour and adding saccharides (sugar, starch syrup, etc.). Is done. A rice cake-like food has moderate sweetness, viscoelasticity, softness, elongation and the like. Such rice cake-like foods are described in, for example, Patent Documents 1 to 3, and are used for bakery products (bread, pie, etc.), confectionery (dorayaki, etc.), ice cream and the like in addition to Japanese confectionery.
求肥などの餅状食品は、澱粉類の糊化および糖類の粘性によって保形性が発揮される。そのため、餅状食品は温度変化に対して弱い。例えば、夏季など高温雰囲気下では餅状食品は柔らかくなり、さらなる高温雰囲気下に曝されると膨化あるいは溶解することもある。一方、冷蔵および冷凍のような低温雰囲気下では餅状食品は硬化（老化）しやすく、もちもちとした食感が損なわれやすくなる。このように、求肥などの餅状食品は保存性に乏しいという問題がある。
Fertilizer-like foods such as fertilizers exhibit shape retention due to starch gelatinization and sugar viscosity. Therefore, rice cake-like foods are vulnerable to temperature changes. For example, a candy-like food becomes soft under a high-temperature atmosphere such as summer, and may expand or dissolve when exposed to a further high-temperature atmosphere. On the other hand, in a low-temperature atmosphere such as refrigeration and freezing, rice cake-like foods are likely to harden (age), and the texture is apt to be lost. As described above, rice cake-like foods such as fertilizers have a problem of poor preservation.
本発明の課題は、優れた成形適性、耐熱性および保存性を有し、歯切れがよく粘りつきにくい餅状食品を提供することである。
An object of the present invention is to provide a candy-like food that has excellent moldability, heat resistance, and storage stability, is crisp and does not stick easily.
本発明者は、上記課題を解決するべく鋭意検討を行った結果、以下の構成からなる解決手段を見出し、本発明を完成するに至った。
（１）もち米粉、タピオカ由来の加工澱粉、とうもろこし由来の加工澱粉および馬鈴薯由来の加工澱粉からなる群より選択される少なくとも１種の澱粉類と、砂糖、麦芽糖およびトレハロースからなる群より選択される少なくとも１種の糖類と、水飴および還元水飴の少なくとも１種の水飴類と、増粘多糖類とを含み、糖度が５０～９０度である餅状食品。
（２）澱粉類１００質量部に対して、糖類が１５０～１５００質量部、前記水飴類が１００～１０００質量部、および前記増粘多糖類が４～４０質量部の割合で含まれる、上記（１）に記載の餅状食品。
（３）増粘多糖類が、アルギン酸類、キサンタンガム、グルコマンナンおよびグアーガムからなる群より選択される少なくとも１種である、上記（１）または（２）に記載の餅状食品。
（４）求肥または求肥類似物である、上記（１）～（３）のいずれかに記載の餅状食品。
（５）もち米粉、タピオカ由来の加工澱粉、とうもろこし由来の加工澱粉および馬鈴薯由来の加工澱粉からなる群より選択される少なくとも１種の澱粉類と、砂糖、麦芽糖およびトレハロースからなる群より選択される少なくとも１種の糖類と、水飴および還元水飴の少なくとも１種の水飴類と、増粘多糖類と、液状物との混合物を得る工程、混合物を加熱しながら混練して混練物を得る工程、および混練物の糖度を５０～９０度に調整する工程を含む餅状食品の製造方法。
（６）上記（１）～（４）のいずれかに記載の餅状食品を含む飲食品。 As a result of intensive studies to solve the above problems, the present inventor has found a solution means having the following configuration, and has completed the present invention.
(1) At least one starch selected from the group consisting of glutinous rice flour, processed starch derived from tapioca, processed starch derived from corn, and processed starch derived from potato, and selected from the group consisting of sugar, maltose and trehalose A rice cake-like food having a sugar content of 50 to 90 degrees, comprising at least one kind of sugar, at least one kind of starch syrup of syrup and reduced starch syrup, and a thickening polysaccharide.
(2) The saccharides are contained in an amount of 150 to 1500 parts by mass, the syrup is 100 to 1000 parts by mass, and the thickening polysaccharide is contained in an amount of 4 to 40 parts by mass with respect to 100 parts by mass of starch. The rice cake-like food as described in 1).
(3) The rice cake food according to (1) or (2), wherein the thickening polysaccharide is at least one selected from the group consisting of alginic acids, xanthan gum, glucomannan and guar gum.
(4) The rod-shaped food according to any one of (1) to (3) above, which is a fertilizer or a fertilizer analog.
(5) At least one starch selected from the group consisting of glutinous rice flour, processed starch derived from tapioca, processed starch derived from corn and processed starch derived from potato, and selected from the group consisting of sugar, maltose and trehalose A step of obtaining a mixture of at least one kind of saccharide, at least one kind of starch syrup of chickenpox and reduced starch syrup, thickening polysaccharide and liquid, a step of kneading the mixture while heating to obtain a kneaded product, and A method for producing a candy-like food comprising a step of adjusting the sugar content of a kneaded product to 50 to 90 degrees.
(6) A food or drink containing the bowl-shaped food according to any one of (1) to (4) above.
（１）もち米粉、タピオカ由来の加工澱粉、とうもろこし由来の加工澱粉および馬鈴薯由来の加工澱粉からなる群より選択される少なくとも１種の澱粉類と、砂糖、麦芽糖およびトレハロースからなる群より選択される少なくとも１種の糖類と、水飴および還元水飴の少なくとも１種の水飴類と、増粘多糖類とを含み、糖度が５０～９０度である餅状食品。
（２）澱粉類１００質量部に対して、糖類が１５０～１５００質量部、前記水飴類が１００～１０００質量部、および前記増粘多糖類が４～４０質量部の割合で含まれる、上記（１）に記載の餅状食品。
（３）増粘多糖類が、アルギン酸類、キサンタンガム、グルコマンナンおよびグアーガムからなる群より選択される少なくとも１種である、上記（１）または（２）に記載の餅状食品。
（４）求肥または求肥類似物である、上記（１）～（３）のいずれかに記載の餅状食品。
（５）もち米粉、タピオカ由来の加工澱粉、とうもろこし由来の加工澱粉および馬鈴薯由来の加工澱粉からなる群より選択される少なくとも１種の澱粉類と、砂糖、麦芽糖およびトレハロースからなる群より選択される少なくとも１種の糖類と、水飴および還元水飴の少なくとも１種の水飴類と、増粘多糖類と、液状物との混合物を得る工程、混合物を加熱しながら混練して混練物を得る工程、および混練物の糖度を５０～９０度に調整する工程を含む餅状食品の製造方法。
（６）上記（１）～（４）のいずれかに記載の餅状食品を含む飲食品。 As a result of intensive studies to solve the above problems, the present inventor has found a solution means having the following configuration, and has completed the present invention.
(1) At least one starch selected from the group consisting of glutinous rice flour, processed starch derived from tapioca, processed starch derived from corn, and processed starch derived from potato, and selected from the group consisting of sugar, maltose and trehalose A rice cake-like food having a sugar content of 50 to 90 degrees, comprising at least one kind of sugar, at least one kind of starch syrup of syrup and reduced starch syrup, and a thickening polysaccharide.
(2) The saccharides are contained in an amount of 150 to 1500 parts by mass, the syrup is 100 to 1000 parts by mass, and the thickening polysaccharide is contained in an amount of 4 to 40 parts by mass with respect to 100 parts by mass of starch. The rice cake-like food as described in 1).
(3) The rice cake food according to (1) or (2), wherein the thickening polysaccharide is at least one selected from the group consisting of alginic acids, xanthan gum, glucomannan and guar gum.
(4) The rod-shaped food according to any one of (1) to (3) above, which is a fertilizer or a fertilizer analog.
(5) At least one starch selected from the group consisting of glutinous rice flour, processed starch derived from tapioca, processed starch derived from corn and processed starch derived from potato, and selected from the group consisting of sugar, maltose and trehalose A step of obtaining a mixture of at least one kind of saccharide, at least one kind of starch syrup of chickenpox and reduced starch syrup, thickening polysaccharide and liquid, a step of kneading the mixture while heating to obtain a kneaded product, and A method for producing a candy-like food comprising a step of adjusting the sugar content of a kneaded product to 50 to 90 degrees.
(6) A food or drink containing the bowl-shaped food according to any one of (1) to (4) above.
本発明の餅状食品は、優れた成形適性、耐熱性および保存性を有しており、歯切れがよく粘りつきにくいという食感が得られる。さらに、本発明に係る餅状食品の製造方法によれば、優れた成形適性、耐熱性および保存性を有し、歯切れがよく粘りつきにくい餅状食品を提供することができる。
The bowl-shaped food of the present invention has excellent moldability, heat resistance and storage stability, and provides a texture that is crisp and hard to stick. Furthermore, according to the method for producing a candy-like food according to the present invention, it is possible to provide a candy-like food that has excellent moldability, heat resistance, and storage stability, is crisp and does not stick easily.
一実施形態に係る餅状食品は、澱粉類と、糖類と、水飴類と、増粘多糖類とを含み、５０～９０度の糖度を有している。以下、これらの原料について詳細に説明する。
The rice cake-like food according to one embodiment includes starches, sugars, starch syrups, and thickening polysaccharides, and has a sugar content of 50 to 90 degrees. Hereinafter, these raw materials will be described in detail.
一実施形態に係る餅状食品に含まれる澱粉類は、もち米粉、タピオカ由来の加工澱粉、とうもろこし由来の加工澱粉および馬鈴薯由来の加工澱粉からなる群より選択される少なくとも１種である。もち米粉は特に限定されず、市販のもち米粉を用いてもよく、もち米を製粉機、石臼などで挽いて用いてもよい。もち米粉としては、もち米をアルファ化して粉末化（製粉）したアルファ化もち米粉が使用されてもよい。アルファ化とは、澱粉を蒸すなど加熱して糊化させることをいう。すなわち、アルファ化餅米粉は、餅米を蒸すなど加熱して糊化した後、製粉したものである。
The starch contained in the rice bran food according to one embodiment is at least one selected from the group consisting of glutinous rice flour, processed starch derived from tapioca, processed starch derived from corn, and modified starch derived from potato. The glutinous rice flour is not particularly limited, and commercially available glutinous rice flour may be used, or the glutinous rice may be ground with a mill, a stone mill or the like. As the glutinous rice flour, pregelatinized glutinous rice flour obtained by converting the glutinous rice into a powder (milled) may be used. The pregelatinization means that the starch is heated and gelatinized. In other words, the pregelatinized rice flour is obtained by heating and pasting the rice so that it is gelatinized and then milled.
加工澱粉とは、澱粉に化学的、物理的または酵素的な加工を施し、澱粉の特性を改質・改善し、あるいは澱粉に機能性を付加したものである。具体的には、加工澱粉とは、澱粉分子に、アセチル基、ヒドロキシプロピル基、リン酸基などを導入したものや、架橋処理を施したものなどが挙げられる。
Processed starch is obtained by subjecting starch to chemical, physical or enzymatic processing to improve or improve the properties of starch, or to add functionality to starch. Specifically, examples of the modified starch include those obtained by introducing an acetyl group, a hydroxypropyl group, a phosphate group, or the like into the starch molecule, or those obtained by performing a crosslinking treatment.
タピオカ由来の加工澱粉は、タピオカ澱粉に上記のような化学的、物理的または酵素的な加工を施したものである。タピオカ由来の加工澱粉としては、例えば、タピオカ由来アセチル化澱粉、タピオカ由来ヒドロキシプロピル化澱粉、およびこれらの架橋処理澱粉などが挙げられる。タピオカ由来の加工澱粉は、アルファ化されたものであってもよく、アルファ化されたものとアルファ化されていないものとの混合物であってもよい。特に、タピオカ由来の加工澱粉は、餅状食品に、もちもちとした食感を効果的に付与することができる。
Processed starch derived from tapioca is obtained by subjecting tapioca starch to chemical, physical or enzymatic processing as described above. Examples of the tapioca-derived processed starch include tapioca-derived acetylated starch, tapioca-derived hydroxypropylated starch, and cross-linked starch thereof. The processed starch derived from tapioca may be pregelatinized or a mixture of pregelatinized and non-pregelatinized. In particular, the processed starch derived from tapioca can effectively impart a sticky texture to rice cake-like foods.
とうもろこし由来の加工澱粉は、トウモロコシ（粳トウモロコシ）、ワキシーコーン（糯トウモロコシ）、ハイアミローストウモロコシなどに由来する澱粉に、上記のような化学的、物理的または酵素的な加工を施したものである。とうもろこし由来の加工澱粉としては、例えば、ワキシーコーン由来アセチル化澱粉、ワキシーコーン由来ヒドロキシプロピル化澱粉、およびこれらの架橋処理澱粉などが挙げられる。とうもろこし由来の加工澱粉は、アルファ化されたものであってもよく、アルファ化されたものとアルファ化されていないものとの混合物であってもよい。
Processed starch derived from corn is obtained by subjecting starch derived from corn (corn corn), waxy corn (corn corn), high amylose corn, etc. to the above-mentioned chemical, physical or enzymatic processing. . Examples of processed starch derived from corn include waxy corn-derived acetylated starch, waxy corn-derived hydroxypropylated starch, and cross-linked starch thereof. The processed starch derived from corn may be pregelatinized or a mixture of pregelatinized and non-pregelatinized.
馬鈴薯由来の加工澱粉は、馬鈴薯（ジャガイモ）澱粉に上記のような化学的、物理的または酵素的な加工を施したものである。馬鈴薯由来の加工澱粉としては、例えば、馬鈴薯由来アセチル化澱粉、馬鈴薯由来ヒドロキシプロピル化澱粉、およびこれらの架橋処理澱粉などが挙げられる。馬鈴薯由来の加工澱粉は、アルファ化されたものであってもよく、アルファ化されたものとアルファ化されていないものとの混合物であってもよい。
Processed starch derived from potato is obtained by subjecting potato starch to chemical, physical or enzymatic processing as described above. Examples of the potato-derived processed starch include potato-derived acetylated starch, potato-derived hydroxypropylated starch, and cross-linked starch thereof. The processed starch derived from potato may be pregelatinized or a mixture of pregelatinized and non-pregelatinized.
一実施形態に係る餅状食品には、澱粉類は１種のみが含まれていてもよく、２種以上が含まれていてもよい。澱粉類は、もちもちとした食感を発揮させるだけでなく、例えば、上記のような加工澱粉を用いることによって、糊化性、保存性などが向上する。さらに、加工澱粉は膨潤しやすく優れた保水性を有するため、硬化（老化）の遅延にも効果的である。所望の餅状食品に応じて、澱粉類は適宜使用すればよく、例えば、もち米粉と加工澱粉とが併用されてもよい。もち米粉と加工澱粉とが併用される場合、もち米粉と加工澱粉との質量比は９０：１０～１０：９０程度が好ましい。
In the bowl-shaped food according to one embodiment, only one kind of starch may be contained, or two or more kinds may be contained. The starches not only exhibit a crisp texture, but, for example, by using the processed starch as described above, the gelatinization property, the storage property, and the like are improved. Furthermore, since the modified starch easily swells and has excellent water retention, it is also effective in delaying curing (aging). Depending on the desired rice cake-like food, starches may be used as appropriate. For example, glutinous rice flour and processed starch may be used in combination. When glutinous rice flour and modified starch are used in combination, the mass ratio of glutinous rice flour and modified starch is preferably about 90:10 to 10:90.
一実施形態に係る餅状食品に含まれる糖類は、砂糖、麦芽糖およびトレハロースからなる群より選択される少なくとも１種である。砂糖、麦芽糖およびトレハロースは特に限定されず、市販品を用いればよい。砂糖を用いる場合は、グラニュー糖、上白糖、氷砂糖、角砂糖などを用いてもよい。
The saccharide contained in the bowl-shaped food according to one embodiment is at least one selected from the group consisting of sugar, maltose and trehalose. Sugar, maltose and trehalose are not particularly limited, and commercially available products may be used. When sugar is used, granulated sugar, white sugar, icing sugar, sugar cubes, etc. may be used.
麦芽糖およびトレハロースは、砂糖と比べて甘味度が低く、餅状食品の甘味を低減したい場合には、糖類として麦芽糖またはトレハロースを用いればよい。さらに、麦芽糖およびトレハロースは、澱粉類の老化を抑制する作用を有している。
Maltose and trehalose have a lower sweetness than sugar, and maltose or trehalose may be used as the saccharide when it is desired to reduce the sweetness of the candy-like food. Furthermore, maltose and trehalose have an action of suppressing aging of starches.
一実施形態に係る餅状食品に含まれる糖類の含有量は特に限定されない。糖類は、澱粉類１００質量部に対して、好ましくは１５０～１５００質量部、より好ましくは２００～１２００質量部の割合で含まれる。
The content of saccharides contained in the bowl-shaped food according to one embodiment is not particularly limited. The saccharide is contained in a proportion of preferably 150 to 1500 parts by mass, more preferably 200 to 1200 parts by mass with respect to 100 parts by mass of starch.
一実施形態に係る餅状食品に含まれる水飴類は、水飴および還元水飴の少なくとも１種である。水飴および還元水飴は特に限定されず、市販品を用いればよい。水飴類は、例えば、餅状食品に含まれる糖類（特に砂糖）の結晶化を抑制するために使用される。一実施形態に係る餅状食品に含まれる水飴類の含有量は特に限定されない。水飴類は、澱粉類１００質量部に対して、好ましくは１００～１０００質量部、より好ましくは１２０～９００質量部の割合で含まれる。
The varicella contained in the bowl-shaped food according to one embodiment is at least one of varicella and reduced varicella. The varicella and the reduced varicella are not particularly limited, and commercially available products may be used. Varicella is used, for example, to suppress crystallization of sugars (especially sugar) contained in rice cake-like foods. The content of varicella contained in the bowl-shaped food according to one embodiment is not particularly limited. The syrup is contained in a proportion of preferably 100 to 1000 parts by mass, more preferably 120 to 900 parts by mass with respect to 100 parts by mass of the starch.
一実施形態に係る餅状食品に含まれる増粘多糖類は、餅状食品を歯切れよく粘りつきにくくし、さらに餅状食品に優れた成形適性および耐熱性を付与するために用いられる。増粘多糖類としては特に限定されず、例えば、アルギン酸類、キサンタンガム、グルコマンナン（こんにゃく芋抽出物）、グアーガム、ローカストビーンガム、タマリンドガム、アラビアガムなどが挙げられる。
The thickening polysaccharide contained in the rice cake-like food according to one embodiment is used to make the rice cake-like food crisp and difficult to stick, and to impart excellent moldability and heat resistance to the rice cake-like food. The thickening polysaccharide is not particularly limited, and examples thereof include alginic acids, xanthan gum, glucomannan (konjac koji extract), guar gum, locust bean gum, tamarind gum, and gum arabic.
これらの増粘多糖類の中でも、アルギン酸類を用いた場合に、餅状食品をより歯切れよく粘りつきにくくし、成形適性および耐熱性をより効果的に付与することができる。アルギン酸類としては、例えば、アルギン酸、アルギン酸塩（例えば、アルギン酸ナトリウム、アルギン酸カリウム、アルギン酸アンモニウムなど）、アルギン酸エステル（ＰＧＡ）などが挙げられる。アルギン酸類としてアルギン酸を用いる場合、通常、ナトリウムイオン、カリウムイオンなどを生じる塩（ナトリウム塩、カリウム塩など）と一緒に使用される。
Among these thickening polysaccharides, when alginic acids are used, the rod-like food can be made less sticky and less sticky, and moldability and heat resistance can be imparted more effectively. Examples of alginic acids include alginic acid, alginates (for example, sodium alginate, potassium alginate, ammonium alginate, etc.), alginate (PGA), and the like. When alginic acid is used as the alginic acid, it is usually used together with a salt (sodium salt, potassium salt, etc.) that generates sodium ion, potassium ion or the like.
増粘多糖類としてアルギン酸類を用いる場合、カルシウムイオンを生じる塩（カルシウム塩）と一緒に用いてもよい。カルシウム塩を併用することによって、アルギン酸ナトリウムなどのアルギン酸塩との架橋反応が進行し、ゲル化が進行する。その結果、餅状食品の食感（もちもち感、歯切れ、粘りつきなど）をより向上させることができ、より優れた成形適性および耐熱性を付与することもできる。カルシウム塩としては、水溶性のカルシウム塩を用いてもよく、難水溶性のカルシウム塩を用いてもよい。いずれのカルシウム塩を用いるかは、所望の餅状食品に応じて、適宜設定すればよい。例えば、水溶性のカルシウム塩を用いると、混練中にゲル化が速やかに進行する。一方、難水溶性のカルシウム塩を用いると、ゲル化の速度が穏やかになる。
When alginic acids are used as the thickening polysaccharide, they may be used together with a salt that generates calcium ions (calcium salt). By using the calcium salt in combination, a crosslinking reaction with an alginate such as sodium alginate proceeds and gelation proceeds. As a result, the food texture (mochi-mochi, crispness, stickiness, etc.) of the rice cake-like food can be further improved, and more excellent moldability and heat resistance can be imparted. As the calcium salt, a water-soluble calcium salt may be used, or a poorly water-soluble calcium salt may be used. Which calcium salt is used may be set as appropriate according to the desired basket-like food. For example, when a water-soluble calcium salt is used, gelation proceeds rapidly during kneading. On the other hand, when a poorly water-soluble calcium salt is used, the gelation rate becomes gentle.
一実施形態に係る餅状食品に含まれる増粘多糖類の含有量は特に限定されない。増粘多糖類は、澱粉類１００質量部に対して、好ましくは４～４０質量部、より好ましくは６～３０質量部の割合で含まれる。
The content of the thickening polysaccharide contained in the bowl-shaped food according to one embodiment is not particularly limited. The thickening polysaccharide is contained in an amount of preferably 4 to 40 parts by mass, more preferably 6 to 30 parts by mass with respect to 100 parts by mass of starch.
一実施形態に係る餅状食品には、効果を阻害しない範囲内で、抹茶、きな粉、食塩、乳製品、食用油脂、乾燥卵、酸味料、色素、香料、ナッツ類などの食品素材を添加してもよい。
To the candy-like food according to one embodiment, food materials such as matcha, kinako, salt, dairy products, edible fats and oils, dried eggs, acidulants, pigments, fragrances, and nuts are added within a range that does not inhibit the effect. May be.
一実施形態に係る餅状食品は、５０～９０度の糖度を有している。このような糖度によって、一実施形態に係る餅状食品は優れた保存性を発揮することができる。すなわち、一実施形態に係る餅状食品は、５０～９０度の糖度を有することによって、冷蔵および冷凍保存時の硬化が抑制され、さらに水分活性を低下させることができるため、カビ、酵母などの菌類の生育を抑制することができる。その結果、一実施形態に係る餅状食品は常温で長期保存、例えば６ヶ月以上の保存が可能となる。一実施形態に係る餅状食品は、好ましくは７２～８５度の糖度を有している。
The bowl-shaped food according to one embodiment has a sugar content of 50 to 90 degrees. With such sugar content, the rice cake-like food according to one embodiment can exhibit excellent storage stability. That is, the rice cake-like food according to one embodiment has a sugar content of 50 to 90 degrees, so that hardening during refrigeration and frozen storage can be suppressed and water activity can be further reduced. The growth of fungi can be suppressed. As a result, the bowl-shaped food according to one embodiment can be stored at room temperature for a long time, for example, for 6 months or more. The rice cake-like food according to one embodiment preferably has a sugar content of 72 to 85 degrees.
一実施形態に係る餅状食品の製造方法は、特に限定されない。例えば、上述の澱粉類、糖類、水飴類および増粘多糖類と液状物とを混合して、得られた混合物を加熱しながら糖度が５０～９０度になるまで混練すればよい。液状物としては、食品に用いられる液体であれば特に限定されない。液状物としては、例えば、水、果汁、牛乳、練乳、生クリーム、卵（溶き卵）などが挙げられる。液状物は単独で用いてもよく、２種以上を併用してもよい。液状物として果汁を用いると、果汁の風味が付与された餅状食品が得られる。
The method for producing a bowl-shaped food according to one embodiment is not particularly limited. For example, the above-mentioned starches, saccharides, starch syrups and thickening polysaccharides may be mixed with a liquid material, and the resulting mixture may be kneaded while heating until the sugar content reaches 50 to 90 degrees. The liquid material is not particularly limited as long as it is a liquid used for food. Examples of the liquid material include water, fruit juice, milk, condensed milk, fresh cream, and eggs (melted eggs). A liquid substance may be used independently and may use 2 or more types together. When fruit juice is used as the liquid material, a bowl-like food with a fruit flavor is obtained.
液状物の添加量は、上述の原料の混練が可能であれば特に限定されない。液状物は、例えば上述した原料の総量１００質量部に対して、好ましくは０．１～３０質量部、より好ましくは５～２０質量部の割合で添加される。
The amount of the liquid material added is not particularly limited as long as the above-described raw materials can be kneaded. The liquid material is added, for example, in a ratio of preferably 0.1 to 30 parts by mass, more preferably 5 to 20 parts by mass with respect to 100 parts by mass of the total amount of the raw materials described above.
混練する方法は特に限定されない。例えば、蒸練機を用いて水蒸気を吹き込みながら混練（蒸練）してもよく、撹拌機を用いて加熱しながら混練してもよい。あるいは、蒸練機を用いた蒸練と撹拌機を用いた加熱混練とを併用してもよい。
The method of kneading is not particularly limited. For example, kneading (steaming) may be performed while steam is blown using a steamer, or kneading may be performed while heating using a stirrer. Alternatively, steaming using a steamer and heat kneading using a stirrer may be used in combination.
加熱温度は特に限定されず、澱粉類および糖類が十分に溶解する温度であればよい。加熱温度は、好ましくは８０℃以上、より好ましくは９２℃以上である。加熱温度の上限は限定されないが、焦げ付きなどを抑制する点で、１０８℃程度が好ましい。
The heating temperature is not particularly limited as long as the starch and saccharide are sufficiently dissolved. The heating temperature is preferably 80 ° C. or higher, more preferably 92 ° C. or higher. The upper limit of the heating temperature is not limited, but is preferably about 108 ° C. from the viewpoint of suppressing scorching.
このようにして得られた餅状食品は、好ましくは求肥または求肥類似物として使用される。通常、餅状食品は、所望の形状および大きさに成形される。一実施形態に係る餅状食品は、優れた成形適性を有しており、例えば、包餡機、団子製造機などのような成型機を用いても、餅状食品がくっつきにくい。
The rice cake-like food thus obtained is preferably used as a fertilizer or a fertilizer analog. Usually, the candy-like food is formed into a desired shape and size. The rice cake-like food according to one embodiment has excellent moldability. For example, the rice cake-like food is difficult to stick even if a molding machine such as a wrapping machine or a dumpling production machine is used.
さらに、一実施形態に係る餅状食品は、優れた耐熱性および保存性を有しており、歯切れがよく粘りつきにくいという食感が得られる。したがって、一実施形態に係る餅状食品は、加熱して食する飲食品、常温で食する飲食品、冷凍および冷蔵して食する飲食品のいずれにも添加して食することができる。一実施形態に係る餅状食品は、例えば、アイスクリーム、どら焼き、羊羹、饅頭、パイ、ケーキ、ゼリーなどの菓子類（和菓子および洋菓子）、パン、清涼飲料水、スムージーなどに好適に添加される。あるいは、一実施形態に係る餅状食品を、意匠性を有する形状に成形して、そのまま食してもよい。
Furthermore, the bowl-shaped food according to one embodiment has excellent heat resistance and storage stability, and provides a texture that is crisp and difficult to stick. Therefore, the rice cake-shaped food which concerns on one Embodiment can be added and eaten to any of the food / beverage products eaten by heating, the food / beverage products eaten at normal temperature, and the food / beverage products eaten frozen and refrigerated. The rice cake-like food according to one embodiment is suitably added to, for example, confectionery (Japanese confectionery and Western confectionery) such as ice cream, dorayaki, mutton, bun, pie, cake, jelly, bread, soft drink, smoothie, etc. The Or you may shape | mold the bowl-shaped foodstuff which concerns on one Embodiment in the shape which has designability, and eat as it is.
以下、実施例および比較例を挙げて本発明を具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
Hereinafter, the present invention will be specifically described with reference to examples and comparative examples, but the present invention is not limited to these examples.
（実施例１）
下記に示す原料と水とを混合して撹拌した。各原料の使用量は下記のとおりである。水は、原料の総量１００質量部に対して、１８．６質量部（９０００ｇ）使用した。加工澱粉としては、タピオカ由来のヒドロキシプロピル化リン酸架橋澱粉（松谷ゆり８、松谷化学工業（株）製）を使用した。増粘多糖類としては、グルコマンナン製剤（レオレックスＲＳ、清水化学（株）製）を使用した。 (Example 1)
The following raw materials and water were mixed and stirred. The amount of each raw material used is as follows. 18.6 parts by mass (9000 g) of water was used with respect to 100 parts by mass of the total amount of raw materials. As the modified starch, tapioca-derived hydroxypropylated phosphoric acid crosslinked starch (Matsuya Yuri 8, manufactured by Matsutani Chemical Co., Ltd.) was used. As the thickening polysaccharide, a glucomannan preparation (ROLEX RS, manufactured by Shimizu Chemical Co., Ltd.) was used.
下記に示す原料と水とを混合して撹拌した。各原料の使用量は下記のとおりである。水は、原料の総量１００質量部に対して、１８．６質量部（９０００ｇ）使用した。加工澱粉としては、タピオカ由来のヒドロキシプロピル化リン酸架橋澱粉（松谷ゆり８、松谷化学工業（株）製）を使用した。増粘多糖類としては、グルコマンナン製剤（レオレックスＲＳ、清水化学（株）製）を使用した。 (Example 1)
The following raw materials and water were mixed and stirred. The amount of each raw material used is as follows. 18.6 parts by mass (9000 g) of water was used with respect to 100 parts by mass of the total amount of raw materials. As the modified starch, tapioca-derived hydroxypropylated phosphoric acid crosslinked starch (Matsuya Yuri 8, manufactured by Matsutani Chemical Co., Ltd.) was used. As the thickening polysaccharide, a glucomannan preparation (ROLEX RS, manufactured by Shimizu Chemical Co., Ltd.) was used.
＜原料＞
澱粉類：１００質量部
（もち米粉１００００ｇ）
（加工澱粉２５００ｇ）
糖類：１７１質量部
（砂糖１００００ｇ）
（麦芽糖７４００ｇ）
（トレハロース４０００ｇ）
水飴類：１１２質量部（水飴１４０００ｇ）
増粘多糖類：４質量部（５００ｇ） <Raw material>
Starches: 100 parts by weight (10000g of glutinous rice flour)
(Processed starch 2500g)
Sugar: 171 parts by mass (10,000 g sugar)
(Maltose 7400g)
(Trehalose 4000 g)
Minamata: 112 parts by mass (14,000 g of Minamata)
Thickening polysaccharide: 4 parts by mass (500 g)
澱粉類：１００質量部
（もち米粉１００００ｇ）
（加工澱粉２５００ｇ）
糖類：１７１質量部
（砂糖１００００ｇ）
（麦芽糖７４００ｇ）
（トレハロース４０００ｇ）
水飴類：１１２質量部（水飴１４０００ｇ）
増粘多糖類：４質量部（５００ｇ） <Raw material>
Starches: 100 parts by weight (10000g of glutinous rice flour)
(Processed starch 2500g)
Sugar: 171 parts by mass (10,000 g sugar)
(Maltose 7400g)
(Trehalose 4000 g)
Minamata: 112 parts by mass (14,000 g of Minamata)
Thickening polysaccharide: 4 parts by mass (500 g)
得られた混合物を蒸練機（（株）飯田製作所製）に投入し、０．０３ＭＰａで１５分間蒸練した。蒸練中に吹き込まれた水蒸気によって、９５００ｇ（原料の総量１００質量部に対して１９．６質量部）の水がさらに添加され、６６９００ｇの混合物（糖度６６度）が得られた。得られた混合物をカイ式撹拌機（（株）飯田製作所製）に投入し、混合物の温度が約８０℃となるように加熱しながら３０分間混練して、餅状食品（求肥）を得た。得られた餅状食品は、約６５度の糖度を有していた。次いで、得られた餅状食品を、小型団子製造機（（株）飯田製作所製）を用いて、１粒４ｇの餅状食品に成形した。
The obtained mixture was put into a steaming machine (manufactured by Iida Seisakusho) and steamed at 0.03 MPa for 15 minutes. 9500 g (19.6 parts by mass with respect to 100 parts by mass of the total amount of raw materials) of water was further added by water vapor blown into the steaming, and 66900 g of a mixture (sugar content of 66 degrees) was obtained. The obtained mixture was put into a Kai-type stirrer (manufactured by Iida Seisakusho Co., Ltd.) and kneaded for 30 minutes while being heated so that the temperature of the mixture was about 80 ° C. to obtain a bowl-shaped food (fertilization). . The obtained candy-like food had a sugar content of about 65 degrees. Next, the obtained rice bran food was molded into 4 g of rice cake food using a small dumpling machine (manufactured by Iida Seisakusho Co., Ltd.).
（比較例１）
増粘多糖類を用いなかった以外は、実施例１と同様の手順で、餅状食品（求肥）を得た。得られた餅状食品は、約６５度の糖度を有していた。実施例１と同様に、得られた餅状食品を小型団子製造機で成形した。しかし、成形後の製品同士がくっついて球状に成形できなかった。そこで、製品同士がくっつかないように、馬鈴薯澱粉を打ち粉として用いて、手で１粒４ｇの餅状食品に成形した。 (Comparative Example 1)
A rice cake-like food (fertilization) was obtained in the same procedure as in Example 1 except that the thickening polysaccharide was not used. The obtained candy-like food had a sugar content of about 65 degrees. In the same manner as in Example 1, the obtained bowl-shaped food was molded with a small dumpling production machine. However, the molded products were stuck together and could not be formed into a spherical shape. Therefore, in order to prevent the products from sticking to each other, potato starch was used as a flour and formed into 4 g of a candy-like food by hand.
増粘多糖類を用いなかった以外は、実施例１と同様の手順で、餅状食品（求肥）を得た。得られた餅状食品は、約６５度の糖度を有していた。実施例１と同様に、得られた餅状食品を小型団子製造機で成形した。しかし、成形後の製品同士がくっついて球状に成形できなかった。そこで、製品同士がくっつかないように、馬鈴薯澱粉を打ち粉として用いて、手で１粒４ｇの餅状食品に成形した。 (Comparative Example 1)
A rice cake-like food (fertilization) was obtained in the same procedure as in Example 1 except that the thickening polysaccharide was not used. The obtained candy-like food had a sugar content of about 65 degrees. In the same manner as in Example 1, the obtained bowl-shaped food was molded with a small dumpling production machine. However, the molded products were stuck together and could not be formed into a spherical shape. Therefore, in order to prevent the products from sticking to each other, potato starch was used as a flour and formed into 4 g of a candy-like food by hand.
実施例１および比較例１で得られた成形直後の餅状食品を、男女合計３０名のパネラーに試食してもらった。試食後、餅状食品の歯切れおよび粘りについて、下記の基準で評価してもらった。実施例１で得られた餅状食品は、６０点（合計点）であった。一方、比較例１で得られた餅状食品は、６点（合計点）であった。
２点：歯切れがよく、粘りも生じていなかった場合。
１点：歯切れが悪いか、あるいは粘りが生じていた場合。
０点：歯切れが悪く、粘りも生じていた場合。 The panel-like food immediately after molding obtained in Example 1 and Comparative Example 1 was sampled by a panel of 30 men and women. After the tasting, the crispness and stickiness of the rod-shaped food were evaluated according to the following criteria. The bowl-shaped food obtained in Example 1 was 60 points (total score). On the other hand, the basket-like food obtained in Comparative Example 1 had 6 points (total score).
2 points: When the crispness is good and there is no stickiness.
1 point: When the crispness is poor or stickiness occurs.
0 point: When the crispness is poor and stickiness is also generated.
２点：歯切れがよく、粘りも生じていなかった場合。
１点：歯切れが悪いか、あるいは粘りが生じていた場合。
０点：歯切れが悪く、粘りも生じていた場合。 The panel-like food immediately after molding obtained in Example 1 and Comparative Example 1 was sampled by a panel of 30 men and women. After the tasting, the crispness and stickiness of the rod-shaped food were evaluated according to the following criteria. The bowl-shaped food obtained in Example 1 was 60 points (total score). On the other hand, the basket-like food obtained in Comparative Example 1 had 6 points (total score).
2 points: When the crispness is good and there is no stickiness.
1 point: When the crispness is poor or stickiness occurs.
0 point: When the crispness is poor and stickiness is also generated.
次いで、実施例１および比較例１で得られた餅状食品を２０℃雰囲気下で１日保管し、保管後の餅状食品を、男女合計３０名のパネラーに試食してもらった。試食後、餅状食品の歯切れおよび粘りについて、上記の基準で評価してもらった。実施例１で得られた餅状食品は、６０点（合計点）であった。一方、比較例１で得られた餅状食品は、８点（合計点）であった。
Next, the rice cake foods obtained in Example 1 and Comparative Example 1 were stored for one day in an atmosphere at 20 ° C., and the rice cake food after storage was sampled by a total of 30 panelists. After the tasting, the crispness and stickiness of the rod-shaped food were evaluated according to the above criteria. The bowl-shaped food obtained in Example 1 was 60 points (total score). On the other hand, the bowl-shaped food obtained in Comparative Example 1 was 8 points (total score).
上記のように、実施例１で得られた餅状食品は、成形直後および１日保管後のいずれも、歯切れがよく粘りも生じていないことがわかる。一方、比較例１で得られた餅状食品は、１日保管すると、少なくとも歯切れが悪いか、粘りが生じていることがわかる。
As described above, it can be seen that the candy-like food obtained in Example 1 is crisp and has no stickiness immediately after molding and after storage for 1 day. On the other hand, it can be seen that the rice cake-like food obtained in Comparative Example 1 is at least crisp or sticky when stored for one day.
さらに、実施例１および比較例１で得られた餅状食品を－１８℃で１日冷凍保存した。次いで、餅状食品を冷凍庫から出して直ぐに（１分後）、男女合計２５名のパネラーに試食してもらった。試食後、餅状食品の食感を下記の基準で評価してもらった。実施例１で得られた餅状食品に対しては、パネラー全員が「＋」評価であった。一方、比較例１で得られた餅状食品に対しては、パネラー全員が「－」評価であった。
＋：もちもちとした食感が得られ、硬化（老化）していなかった場合。
－：もちもちとした食感が損なわれており、硬化（老化）していた場合。 Furthermore, the rice cake-like foods obtained in Example 1 and Comparative Example 1 were stored frozen at −18 ° C. for 1 day. Next, immediately after taking out the rice cake-like food from the freezer (1 minute later), a total of 25 men and women panelists sampled it. After the tasting, the texture of the rice cake food was evaluated according to the following criteria. All the panelists gave a “+” rating to the bowl-shaped food obtained in Example 1. On the other hand, all the panelists gave a “−” evaluation to the bowl-shaped food obtained in Comparative Example 1.
+: When a sticky texture was obtained and it was not cured (aged).
-: When the sticky texture is impaired and cured (aged).
＋：もちもちとした食感が得られ、硬化（老化）していなかった場合。
－：もちもちとした食感が損なわれており、硬化（老化）していた場合。 Furthermore, the rice cake-like foods obtained in Example 1 and Comparative Example 1 were stored frozen at −18 ° C. for 1 day. Next, immediately after taking out the rice cake-like food from the freezer (1 minute later), a total of 25 men and women panelists sampled it. After the tasting, the texture of the rice cake food was evaluated according to the following criteria. All the panelists gave a “+” rating to the bowl-shaped food obtained in Example 1. On the other hand, all the panelists gave a “−” evaluation to the bowl-shaped food obtained in Comparative Example 1.
+: When a sticky texture was obtained and it was not cured (aged).
-: When the sticky texture is impaired and cured (aged).
次に、実施例１および比較例１で得られた餅状食品を、それぞれ１００℃で３０分間煮込んだ。餅状食品は、それぞれ１０粒用いた。実施例１で得られた餅状食品は、３０分間煮込んでも全く溶解しなかった。一方、比較例１で得られた餅状食品は、３０分間煮込むと、ほとんど溶解した。
Next, the bowl-shaped foods obtained in Example 1 and Comparative Example 1 were each simmered at 100 ° C. for 30 minutes. Ten bowl-shaped foods were used for each. The bowl-shaped food obtained in Example 1 did not dissolve at all even when it was boiled for 30 minutes. On the other hand, the bowl-shaped food obtained in Comparative Example 1 was almost dissolved when boiled for 30 minutes.
（実施例２）
下記に示す原料と水とを混合して撹拌した。各原料の使用量は下記のとおりである。水は、原料の総量１００質量部に対して、２４．９質量部（１２０００ｇ）使用した。下記に示す原料を下記に示す割合で混合して撹拌した。加工澱粉としては、ワキシーコーン由来のヒドロキシプロピル化リン酸架橋澱粉（マーガレット、松谷化学工業（株）製）を使用した。増粘多糖類としては、キサンタンガム（ウルトラキサンタンＶ７－Ｔ、伊那食品工業（株）製）を使用した。 (Example 2)
The following raw materials and water were mixed and stirred. The amount of each raw material used is as follows. 24.9 parts by mass (12000 g) of water was used with respect to 100 parts by mass of the total amount of raw materials. The raw materials shown below were mixed and stirred at the ratio shown below. As processed starch, hydroxypropylated phosphoric acid crosslinked starch derived from waxy corn (Margaret, Matsutani Chemical Industry Co., Ltd.) was used. As the thickening polysaccharide, xanthan gum (Ultraxanthan V7-T, manufactured by Ina Food Industry Co., Ltd.) was used.
下記に示す原料と水とを混合して撹拌した。各原料の使用量は下記のとおりである。水は、原料の総量１００質量部に対して、２４．９質量部（１２０００ｇ）使用した。下記に示す原料を下記に示す割合で混合して撹拌した。加工澱粉としては、ワキシーコーン由来のヒドロキシプロピル化リン酸架橋澱粉（マーガレット、松谷化学工業（株）製）を使用した。増粘多糖類としては、キサンタンガム（ウルトラキサンタンＶ７－Ｔ、伊那食品工業（株）製）を使用した。 (Example 2)
The following raw materials and water were mixed and stirred. The amount of each raw material used is as follows. 24.9 parts by mass (12000 g) of water was used with respect to 100 parts by mass of the total amount of raw materials. The raw materials shown below were mixed and stirred at the ratio shown below. As processed starch, hydroxypropylated phosphoric acid crosslinked starch derived from waxy corn (Margaret, Matsutani Chemical Industry Co., Ltd.) was used. As the thickening polysaccharide, xanthan gum (Ultraxanthan V7-T, manufactured by Ina Food Industry Co., Ltd.) was used.
＜原料＞
澱粉類：１００質量部
（もち米粉９１２０ｇ）
（加工澱粉１８００ｇ）
糖類：８３質量部（砂糖（グラニュー糖）９０６０ｇ）
水飴類：１９５質量部（水飴２１３００ｇ）
増粘多糖類：５．５質量部（６００ｇ）
グレープ濃縮果汁（５倍濃縮）：５４質量部（５８８０ｇ）
グレープ香料：０．０５５質量部（６ｇ）
酒石酸：３．２質量部（３５０ｇ） <Raw material>
Starch: 100 parts by mass (9120 g of glutinous rice flour)
(Processed starch 1800g)
Sugar: 83 parts by mass (sugar (granulated sugar) 9060 g)
Minamata: 195 parts by mass (21300 g of Minamata)
Thickening polysaccharide: 5.5 parts by mass (600 g)
Grape concentrated fruit juice (5-fold concentrated): 54 parts by mass (5880 g)
Grape flavor: 0.055 parts by mass (6 g)
Tartaric acid: 3.2 parts by mass (350 g)
澱粉類：１００質量部
（もち米粉９１２０ｇ）
（加工澱粉１８００ｇ）
糖類：８３質量部（砂糖（グラニュー糖）９０６０ｇ）
水飴類：１９５質量部（水飴２１３００ｇ）
増粘多糖類：５．５質量部（６００ｇ）
グレープ濃縮果汁（５倍濃縮）：５４質量部（５８８０ｇ）
グレープ香料：０．０５５質量部（６ｇ）
酒石酸：３．２質量部（３５０ｇ） <Raw material>
Starch: 100 parts by mass (9120 g of glutinous rice flour)
(Processed starch 1800g)
Sugar: 83 parts by mass (sugar (granulated sugar) 9060 g)
Minamata: 195 parts by mass (21300 g of Minamata)
Thickening polysaccharide: 5.5 parts by mass (600 g)
Grape concentrated fruit juice (5-fold concentrated): 54 parts by mass (5880 g)
Grape flavor: 0.055 parts by mass (6 g)
Tartaric acid: 3.2 parts by mass (350 g)
得られた混合物を、横型加熱撹拌機（レオニーダー、梶原工業（株）製）に投入し、混合物の温度が約１０８℃となるように加熱しながら３０分間混練して、餅状食品（求肥）を得た。得られた餅状食品は、約６６度の糖度を有していた。次いで、得られた餅状食品を、包餡機（ロボセブン、（株）コバード製）を用いて、１粒３．５ｇの餅状食品に成形した。
The obtained mixture is put into a horizontal heating stirrer (Leon Kinder, manufactured by Kashihara Kogyo Co., Ltd.) and kneaded for 30 minutes while heating so that the temperature of the mixture becomes about 108 ° C. Got. The obtained bowl-shaped food had a sugar content of about 66 degrees. Subsequently, the obtained candy-like food was molded into 3.5 g of candy-like food by using a packaging machine (Robo Seven, manufactured by Kovar Co., Ltd.).
（比較例２）
増粘多糖類を用いなかった以外は、実施例２と同様の手順で、餅状食品（求肥）を得た。得られた餅状食品は、約６６度の糖度を有していた。実施例２と同様に、得られた餅状食品を包餡機で、１粒３．５ｇの餅状食品に成形した。 (Comparative Example 2)
A rice cake-like food (fertilization) was obtained in the same procedure as in Example 2 except that the thickening polysaccharide was not used. The obtained bowl-shaped food had a sugar content of about 66 degrees. In the same manner as in Example 2, the obtained bowl-shaped food was formed into a bowl-shaped food of 3.5 g per grain using a packaging machine.
増粘多糖類を用いなかった以外は、実施例２と同様の手順で、餅状食品（求肥）を得た。得られた餅状食品は、約６６度の糖度を有していた。実施例２と同様に、得られた餅状食品を包餡機で、１粒３．５ｇの餅状食品に成形した。 (Comparative Example 2)
A rice cake-like food (fertilization) was obtained in the same procedure as in Example 2 except that the thickening polysaccharide was not used. The obtained bowl-shaped food had a sugar content of about 66 degrees. In the same manner as in Example 2, the obtained bowl-shaped food was formed into a bowl-shaped food of 3.5 g per grain using a packaging machine.
実施例２および比較例２で得られた成形直後の餅状食品を、男女合計２５名のパネラーに試食してもらった。試食後、餅状食品の歯切れおよび粘りについて、上記の基準で評価してもらった。実施例２で得られた餅状食品は、５０点（合計点）であった。一方、比較例２で得られた餅状食品は、４点（合計点）であった。
The panel-like food immediately after molding obtained in Example 2 and Comparative Example 2 was sampled by a panel of 25 men and women. After the tasting, the crispness and stickiness of the rod-shaped food were evaluated according to the above criteria. The bowl-shaped foods obtained in Example 2 were 50 points (total points). On the other hand, the number of the candy-like foods obtained in Comparative Example 2 was 4 (total score).
次いで、実施例２および比較例２で得られた餅状食品を２０℃雰囲気下で１日保管し、保管後の餅状食品を、男女合計２５名のパネラーに試食してもらった。試食後、餅状食品の歯切れおよび粘りについて、上記の基準で評価してもらった。実施例２で得られた餅状食品は、５０点（合計点）であった。一方、比較例２で得られた餅状食品は、３点（合計点）であった。
Then, the rice cake foods obtained in Example 2 and Comparative Example 2 were stored for one day in an atmosphere at 20 ° C., and the rice cake food after storage was sampled by a panel of 25 men and women. After the tasting, the crispness and stickiness of the rod-shaped food were evaluated according to the above criteria. The bowl-shaped foods obtained in Example 2 were 50 points (total points). On the other hand, the bowl-shaped food obtained in Comparative Example 2 was 3 points (total score).
上記のように、実施例２で得られた餅状食品は、成形直後および１日保管後のいずれも、歯切れがよく粘りも生じていないことがわかる。一方、比較例２で得られた餅状食品は、１日保管すると、少なくとも歯切れが悪いか、粘りが生じていることがわかる。
As described above, it can be seen that the bowl-shaped food obtained in Example 2 is crisp and has no stickiness immediately after molding and after storage for 1 day. On the other hand, the rice cake-like food obtained in Comparative Example 2 is found to be at least crisp or sticky when stored for one day.
さらに、実施例２および比較例２で得られた餅状食品を－１８℃で１日冷凍保存した。次いで、餅状食品を冷凍庫から出して直ぐに（１分後）、男女合計２５名のパネラーに試食してもらった。試食後、餅状食品の食感を下記の基準で評価してもらった。実施例２で得られた餅状食品に対しては、パネラー全員が「＋」評価であった。一方、比較例２で得られた餅状食品に対しては、パネラー全員が「－」評価であった。
Furthermore, the rice cake foods obtained in Example 2 and Comparative Example 2 were stored frozen at −18 ° C. for 1 day. Next, immediately after taking out the rice cake-like food from the freezer (1 minute later), a total of 25 men and women panelists sampled it. After the tasting, the texture of the rice cake food was evaluated according to the following criteria. For the bowl-shaped food obtained in Example 2, all panelists gave a “+” rating. On the other hand, all the panelists gave a “−” evaluation to the bowl-shaped food obtained in Comparative Example 2.
次に、実施例２および比較例２で得られた餅状食品を、それぞれ１００℃で３０分間煮込んだ。餅状食品は、それぞれ１０粒用いた。実施例２で得られた餅状食品は、３０分間煮込んでも全く溶解しなかった。一方、比較例２で得られた餅状食品は、３０分間煮込むと、ほとんど溶解した。
Next, the bowl-shaped foods obtained in Example 2 and Comparative Example 2 were each simmered at 100 ° C. for 30 minutes. Ten bowl-shaped foods were used for each. The bowl-shaped food obtained in Example 2 did not dissolve at all even when it was boiled for 30 minutes. On the other hand, the rice cake-like food obtained in Comparative Example 2 was almost dissolved when boiled for 30 minutes.
（実施例３）
下記に示す原料と水とを混合して撹拌した。各原料の使用量は下記のとおりである。水は、原料の総量１００質量部に対して、１７．７質量部（１１６４０ｇ）使用した。加工澱粉としては、タピオカ由来のヒドロキシプロピル化リン酸架橋澱粉（プリジェルＶＡ－７０Ｔ、松谷化学工業（株）製）を使用した。増粘多糖類としては、アルギン酸ナトリウムとカルシウム塩とを含む製剤（Ｎゲル、長岡香料（株）製）を使用した。 (Example 3)
The following raw materials and water were mixed and stirred. The amount of each raw material used is as follows. Water was used in an amount of 17.7 parts by mass (11640 g) with respect to 100 parts by mass of the total amount of raw materials. As the processed starch, tapioca-derived hydroxypropylated phosphoric acid cross-linked starch (Pregel VA-70T, manufactured by Matsutani Chemical Co., Ltd.) was used. As the thickening polysaccharide, a preparation (N gel, manufactured by Nagaoka Fragrance Co., Ltd.) containing sodium alginate and calcium salt was used.
下記に示す原料と水とを混合して撹拌した。各原料の使用量は下記のとおりである。水は、原料の総量１００質量部に対して、１７．７質量部（１１６４０ｇ）使用した。加工澱粉としては、タピオカ由来のヒドロキシプロピル化リン酸架橋澱粉（プリジェルＶＡ－７０Ｔ、松谷化学工業（株）製）を使用した。増粘多糖類としては、アルギン酸ナトリウムとカルシウム塩とを含む製剤（Ｎゲル、長岡香料（株）製）を使用した。 (Example 3)
The following raw materials and water were mixed and stirred. The amount of each raw material used is as follows. Water was used in an amount of 17.7 parts by mass (11640 g) with respect to 100 parts by mass of the total amount of raw materials. As the processed starch, tapioca-derived hydroxypropylated phosphoric acid cross-linked starch (Pregel VA-70T, manufactured by Matsutani Chemical Co., Ltd.) was used. As the thickening polysaccharide, a preparation (N gel, manufactured by Nagaoka Fragrance Co., Ltd.) containing sodium alginate and calcium salt was used.
＜原料＞
澱粉類：１００質量部
（もち米粉１９２０ｇ）
（加工澱粉２５２０ｇ）
糖類：４８０質量部（砂糖（グラニュー糖）２１３００ｇ）
水飴類：６４３質量部
（水飴１１５２０ｇ）
（還元水飴１７０４０ｇ）
増粘多糖類：２４質量部（１０８０ｇ） <Raw material>
Starches: 100 parts by mass (glutinous rice flour 1920 g)
(Processed starch 2520g)
Sugar: 480 parts by mass (sugar (granulated sugar) 21300 g)
Minamata: 643 parts by mass (11,120 g of Minamata)
(Reduced water tank 17040g)
Thickening polysaccharide: 24 parts by mass (1080 g)
澱粉類：１００質量部
（もち米粉１９２０ｇ）
（加工澱粉２５２０ｇ）
糖類：４８０質量部（砂糖（グラニュー糖）２１３００ｇ）
水飴類：６４３質量部
（水飴１１５２０ｇ）
（還元水飴１７０４０ｇ）
増粘多糖類：２４質量部（１０８０ｇ） <Raw material>
Starches: 100 parts by mass (glutinous rice flour 1920 g)
(Processed starch 2520g)
Sugar: 480 parts by mass (sugar (granulated sugar) 21300 g)
Minamata: 643 parts by mass (11,120 g of Minamata)
(Reduced water tank 17040g)
Thickening polysaccharide: 24 parts by mass (1080 g)
得られた混合物を上記の蒸練機に投入し、０．０３ＭＰａで１５分間蒸練した。蒸練中に吹き込まれた水蒸気によって、２９４０ｇ（原料の総量１００質量部に対して４．５質量部）の水がさらに添加された。
得られた混合物を上記のカイ式撹拌機に投入し、混合物の温度が約９５℃となるように加熱しながら３０分間混練して、餅状食品（求肥）を得た。得られた餅状食品は、約８０度の糖度を有していた。次いで、得られた餅状食品を、上記の包餡機を用いて、１粒１．６ｇの餅状食品に成形した。 The obtained mixture was put into the above steamer and steamed at 0.03 MPa for 15 minutes. 2940 g (4.5 parts by mass with respect to 100 parts by mass of the total amount of raw materials) of water was further added by water vapor blown during the steaming.
The obtained mixture was put into the above-mentioned chi-type stirrer, and kneaded for 30 minutes while heating so that the temperature of the mixture was about 95 ° C. to obtain a rice cake food (fertilization). The obtained bowl-shaped food had a sugar content of about 80 degrees. Next, the obtained candy-like food was formed into 1.6 g of candy-like food by using the above-mentioned packaging machine.
得られた混合物を上記のカイ式撹拌機に投入し、混合物の温度が約９５℃となるように加熱しながら３０分間混練して、餅状食品（求肥）を得た。得られた餅状食品は、約８０度の糖度を有していた。次いで、得られた餅状食品を、上記の包餡機を用いて、１粒１．６ｇの餅状食品に成形した。 The obtained mixture was put into the above steamer and steamed at 0.03 MPa for 15 minutes. 2940 g (4.5 parts by mass with respect to 100 parts by mass of the total amount of raw materials) of water was further added by water vapor blown during the steaming.
The obtained mixture was put into the above-mentioned chi-type stirrer, and kneaded for 30 minutes while heating so that the temperature of the mixture was about 95 ° C. to obtain a rice cake food (fertilization). The obtained bowl-shaped food had a sugar content of about 80 degrees. Next, the obtained candy-like food was formed into 1.6 g of candy-like food by using the above-mentioned packaging machine.
（比較例３）
増粘多糖類を用いなかった以外は、実施例３と同様の手順で、餅状食品（求肥）を得た。得られた餅状食品は、約８０度の糖度を有していた。実施例３と同様に、得られた餅状食品を包餡機で、１粒１．６ｇの餅状食品に成形した。 (Comparative Example 3)
A rice cake food (fertilization) was obtained in the same procedure as in Example 3 except that the thickening polysaccharide was not used. The obtained bowl-shaped food had a sugar content of about 80 degrees. In the same manner as in Example 3, the obtained candy-like food was molded into 1.6 g of candy-like food by a wrapping machine.
増粘多糖類を用いなかった以外は、実施例３と同様の手順で、餅状食品（求肥）を得た。得られた餅状食品は、約８０度の糖度を有していた。実施例３と同様に、得られた餅状食品を包餡機で、１粒１．６ｇの餅状食品に成形した。 (Comparative Example 3)
A rice cake food (fertilization) was obtained in the same procedure as in Example 3 except that the thickening polysaccharide was not used. The obtained bowl-shaped food had a sugar content of about 80 degrees. In the same manner as in Example 3, the obtained candy-like food was molded into 1.6 g of candy-like food by a wrapping machine.
実施例３および比較例３で得られた成形直後の餅状食品を、男女合計２５名のパネラーに試食してもらった。試食後、餅状食品の歯切れおよび粘りについて、上記の基準で評価してもらった。実施例３で得られた餅状食品は、５０点（合計点）であった。一方、比較例３で得られた餅状食品は、６点（合計点）であった。
The panel-like food immediately after molding obtained in Example 3 and Comparative Example 3 was sampled by a panel of 25 men and women. After the tasting, the crispness and stickiness of the rod-shaped food were evaluated according to the above criteria. The bowl-shaped food obtained in Example 3 was 50 points (total score). On the other hand, the basket-like food obtained in Comparative Example 3 had 6 points (total score).
次いで、実施例３および比較例３で得られた餅状食品を２０℃雰囲気下で１日保管し、保管後の餅状食品を、男女合計２５名のパネラーに試食してもらった。試食後、餅状食品の歯切れおよび粘りについて、上記の基準で評価してもらった。実施例３で得られた餅状食品は、５０点（合計点）であった。一方、比較例３で得られた餅状食品は、６点（合計点）であった。
Next, the rice cake foods obtained in Example 3 and Comparative Example 3 were stored in an atmosphere at 20 ° C. for 1 day, and the rice cake food after storage was sampled by a panel of 25 men and women. After the tasting, the crispness and stickiness of the rod-shaped food were evaluated according to the above criteria. The bowl-shaped food obtained in Example 3 was 50 points (total score). On the other hand, the basket-like food obtained in Comparative Example 3 had 6 points (total score).
上記のように、実施例３で得られた餅状食品は、成形直後および１日保管後のいずれも、歯切れがよく粘りも生じていないことがわかる。一方、比較例３で得られた餅状食品は、１日保管すると、少なくとも歯切れが悪いか、粘りが生じていることがわかる。
As described above, it can be seen that the candy-like food obtained in Example 3 is crisp and has no stickiness immediately after molding and after storage for 1 day. On the other hand, it can be seen that the rice cake-like food obtained in Comparative Example 3 is at least crisp or sticky when stored for one day.
さらに、実施例３および比較例３で得られた餅状食品を－１８℃で１日冷凍保存した。次いで、餅状食品を冷凍庫から出して直ぐに（１分後）、男女合計２５名のパネラーに試食してもらった。試食後、餅状食品の食感を下記の基準で評価してもらった。実施例３で得られた餅状食品に対しては、パネラー全員が「＋」評価であった。一方、比較例３で得られた餅状食品に対しては、パネラー全員が「－」評価であった。
Furthermore, the rice cake foods obtained in Example 3 and Comparative Example 3 were stored frozen at −18 ° C. for 1 day. Next, immediately after taking out the rice cake-like food from the freezer (1 minute later), a total of 25 men and women panelists sampled it. After the tasting, the texture of the rice cake food was evaluated according to the following criteria. All the panelists gave a “+” rating for the bowl-shaped food obtained in Example 3. On the other hand, all the panelists gave a “−” evaluation to the bowl-shaped food obtained in Comparative Example 3.
次に、実施例３および比較例３で得られた餅状食品を、それぞれ１００℃で３０分間煮込んだ。餅状食品は、それぞれ１０粒用いた。実施例３で得られた餅状食品は、３０分間煮込んでも全く溶解しなかった。一方、比較例３で得られた餅状食品は、３０分間煮込むと、ほとんど溶解した。
Next, the bowl-shaped foods obtained in Example 3 and Comparative Example 3 were each simmered at 100 ° C. for 30 minutes. Ten bowl-shaped foods were used for each. The bowl-shaped food obtained in Example 3 did not dissolve at all even when it was boiled for 30 minutes. On the other hand, the rice cake-like food obtained in Comparative Example 3 was almost dissolved when boiled for 30 minutes.
実施例１～３および比較例１～３の評価結果から、本開示の餅状食品は、優れた成形適性、耐熱性および保存性を有しており、歯切れがよく粘りつきにくいという食感が得られることがわかる。
From the evaluation results of Examples 1 to 3 and Comparative Examples 1 to 3, the rice cake-like food of the present disclosure has excellent moldability, heat resistance and storage stability, and has a texture that is crisp and hard to stick. It turns out that it is obtained.
Claims (6)
- もち米粉、タピオカ由来の加工澱粉、とうもろこし由来の加工澱粉および馬鈴薯由来の加工澱粉からなる群より選択される少なくとも１種の澱粉類と、
砂糖、麦芽糖およびトレハロースからなる群より選択される少なくとも１種の糖類と、
水飴および還元水飴の少なくとも１種の水飴類と、
増粘多糖類と、
を含み、
糖度が５０～９０度である餅状食品。 At least one starch selected from the group consisting of glutinous rice flour, modified starch derived from tapioca, modified starch derived from corn and modified starch derived from potato;
At least one saccharide selected from the group consisting of sugar, maltose and trehalose;
At least one kind of water tank and reduced water tank;
A thickening polysaccharide;
Including
A bowl-shaped food having a sugar content of 50 to 90 degrees. - 前記澱粉類１００質量部に対して、前記糖類が１５０～１５００質量部、前記水飴類が１００～１０００質量部、および前記増粘多糖類が４～４０質量部の割合で含まれる、請求項１に記載の餅状食品。 The saccharide is contained in an amount of 150 to 1500 parts by mass, the syrup is 100 to 1000 parts by mass, and the thickening polysaccharide is contained in an amount of 4 to 40 parts by mass with respect to 100 parts by mass of the starch. The rice cake food described in 1.
- 前記増粘多糖類が、アルギン酸類、キサンタンガム、グルコマンナンおよびグアーガムからなる群より選択される少なくとも１種である、請求項１または２に記載の餅状食品。 The rice cake-like food according to claim 1 or 2, wherein the polysaccharide thickener is at least one selected from the group consisting of alginic acids, xanthan gum, glucomannan and guar gum.
- 求肥または求肥類似物である、請求項１～３のいずれかに記載の餅状食品。 The rice cake food according to any one of claims 1 to 3, which is a fertilizer or a fertilizer analog.
- もち米粉、タピオカ由来の加工澱粉、とうもろこし由来の加工澱粉および馬鈴薯由来の加工澱粉からなる群より選択される少なくとも１種の澱粉類と、砂糖、麦芽糖およびトレハロースからなる群より選択される少なくとも１種の糖類と、水飴および還元水飴の少なくとも１種の水飴類と、増粘多糖類と、液状物との混合物を得る工程、
混合物を加熱しながら混練して混練物を得る工程、および
混練物の糖度を５０～９０度に調整する工程、
を含む餅状食品の製造方法。 At least one starch selected from the group consisting of glutinous rice flour, modified starch derived from tapioca, modified starch derived from corn and modified starch derived from potato, and at least one selected from the group consisting of sugar, maltose and trehalose A step of obtaining a mixture of the saccharides of at least one kind of syrup, varicella and reduced varicella, a thickening polysaccharide, and a liquid substance,
A step of kneading the mixture while heating to obtain a kneaded product, and a step of adjusting the sugar content of the kneaded product to 50 to 90 degrees,
A method for producing rice bran foods. - 請求項１～４のいずれかに記載の餅状食品を含む飲食品。 Food or drink containing the bowl-shaped food according to any one of claims 1 to 4.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016160368A JP6512519B2 (en) | 2016-08-18 | 2016-08-18 | Moldy food |
| JP2016-160368 | 2016-08-18 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2018034009A1 true WO2018034009A1 (en) | 2018-02-22 |
Family
ID=61197186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2016/075036 WO2018034009A1 (en) | 2016-08-18 | 2016-08-26 | Mochi-like food product |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP6512519B2 (en) |
| WO (1) | WO2018034009A1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6062949A (en) * | 1983-06-16 | 1985-04-11 | Daiei Yakuhin Kogyo Kk | Method for preventing aging of food |
| JPH0322948A (en) * | 1989-06-20 | 1991-01-31 | Nichiden Kagaku Kk | Bracken starch pastry |
| JPH04112752A (en) * | 1990-09-04 | 1992-04-14 | Riken Vitamin Co Ltd | Quality-improving agent for japanese cake and japanese cake resistant to aging |
| JPH08242784A (en) * | 1995-03-09 | 1996-09-24 | Riken Vitamin Co Ltd | Starchy food, its aging prevention method and aging preventing agent |
| JPH10215801A (en) * | 1997-02-04 | 1998-08-18 | Sanei Gen F F I Inc | Heat-resistant gel for keeping viscoelasticity like rice cake |
| JP2014068593A (en) * | 2012-09-28 | 2014-04-21 | Nagaoka Koryo Kk | Mixed flour for rice cake-like food product |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3126453B2 (en) * | 1991-11-18 | 2001-01-22 | 伊那食品工業株式会社 | Mochi confectionery |
| JP3658653B2 (en) * | 1995-09-26 | 2005-06-08 | 松谷化学工業株式会社 | Candy |
| JP3650202B2 (en) * | 1996-01-08 | 2005-05-18 | 伊那食品工業株式会社 | Rice cake-like food and its manufacturing method |
| JPH11221032A (en) * | 1998-02-06 | 1999-08-17 | Danparu:Kk | Frozen rice cake thawable at temperature of 10×c or lower |
| JP3946359B2 (en) * | 1998-09-11 | 2007-07-18 | 伊那食品工業株式会社 | Candy |
| JP2001037433A (en) * | 1999-07-29 | 2001-02-13 | Tsuneo Takahashi | Frozen rice cake and frozen dumpling enabling spontaneous thawing at low temperature |
| JP3286629B2 (en) * | 2000-03-14 | 2002-05-27 | 雪印乳業株式会社 | Unfrozen food material comprising cross-linked starch and frozen dessert using the same |
| TW200534793A (en) * | 2004-04-02 | 2005-11-01 | Fuji Oil Co Ltd | Method of fabricating cake |
| JP2007228834A (en) * | 2006-02-28 | 2007-09-13 | Food Care:Kk | Quality improver for starchy food and method for preparing easy-to-swallow processed food |
| JP2010252661A (en) * | 2009-04-23 | 2010-11-11 | J-Oil Mills Inc | Method for producing rice cake-like food material |
| KR20140068707A (en) * | 2012-11-28 | 2014-06-09 | 삼성정밀화학 주식회사 | Rice dough composition and rice dough formed therefrom |
| JP2015173609A (en) * | 2014-03-13 | 2015-10-05 | 伊那食品工業株式会社 | Doughy jelly and manufacturing method thereof |
-
2016
- 2016-08-18 JP JP2016160368A patent/JP6512519B2/en active Active
- 2016-08-26 WO PCT/JP2016/075036 patent/WO2018034009A1/en active Application Filing
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6062949A (en) * | 1983-06-16 | 1985-04-11 | Daiei Yakuhin Kogyo Kk | Method for preventing aging of food |
| JPH0322948A (en) * | 1989-06-20 | 1991-01-31 | Nichiden Kagaku Kk | Bracken starch pastry |
| JPH04112752A (en) * | 1990-09-04 | 1992-04-14 | Riken Vitamin Co Ltd | Quality-improving agent for japanese cake and japanese cake resistant to aging |
| JPH08242784A (en) * | 1995-03-09 | 1996-09-24 | Riken Vitamin Co Ltd | Starchy food, its aging prevention method and aging preventing agent |
| JPH10215801A (en) * | 1997-02-04 | 1998-08-18 | Sanei Gen F F I Inc | Heat-resistant gel for keeping viscoelasticity like rice cake |
| JP2014068593A (en) * | 2012-09-28 | 2014-04-21 | Nagaoka Koryo Kk | Mixed flour for rice cake-like food product |
Non-Patent Citations (4)
| Title |
|---|
| HISAO WATANABE ET AL., SEIKA JITEN, 20 January 1988 (1988-01-20), pages 314 - 317 * |
| TAKEHIRO TOCHIMOTO ET AL.: "Fundamental and Food Application of Gellan Gum", FOODS & FOOD INGREDIENTS JOURNAL OF JAPAN , FFI JOURNAL, vol. 218, no. 3, 2013, pages 276 - 282 * |
| TEIZO TAKAHASHI, KASHI SEIZOGAKU, 20 January 1961 (1961-01-20), pages 247 * |
| YOSHITAKA KIMURA, WAGASHI NO SEIHO TO CHISHIKI, 4 October 1936 (1936-10-04), pages 88 - 89 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6512519B2 (en) | 2019-05-15 |
| JP2018027041A (en) | 2018-02-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5978418B2 (en) | Cellulose composition | |
| JP5273859B2 (en) | Bakery food coating and bakery food using the same | |
| SK4362001A3 (en) | Hydrocolloid confectionery | |
| JP2008073020A (en) | Soft candy and method for producing the same | |
| US20120045564A1 (en) | Agent for cooked rice | |
| JP2010259356A (en) | Method for imparting shape-retaining property to flexible food material | |
| CN106107911B (en) | Kashida sauce added with modified starch and preparation method thereof | |
| JP5166207B2 (en) | Baked goods | |
| JP2009517060A (en) | Basic raw materials for food and feed production | |
| US20110081476A1 (en) | Syrup composition | |
| JP2014100091A (en) | Rare sugar-containing powder | |
| JP2016106584A (en) | Confectionery with low energy and low carbohydrate, and method of producing the same | |
| JP2016103992A (en) | Quality improver of processed food | |
| JP2010000060A (en) | Food jelly composition | |
| JP2019054797A (en) | Rice cake-like food product | |
| JP5696998B2 (en) | Mixed powder for rice cake food | |
| JP4119338B2 (en) | Heat resistant filling material | |
| JP4633563B2 (en) | Process for producing vegetable candy and vegetable soft candy | |
| JP6998297B2 (en) | Food composition containing starch | |
| WO2018034009A1 (en) | Mochi-like food product | |
| JP7285052B2 (en) | Starch hydrolyzate, composition for food and drink using the starch hydrolyzate, and food and drink | |
| JP2006238879A (en) | IMPROVER OF PROPERTY AND TEXTURE USING alpha-1,4-GLUCAN, AND FOOD AND DRINK CONTAINING THE SAME | |
| JP2001252032A (en) | Rice cake or dumpling and method for producing the same | |
| KR20170043825A (en) | Composition of Biscuit Substance for Choco-pie Contained Rice Powder Modified Starch and Method Thereof | |
| JP2021528058A (en) | Gelatin-free gelled confectionery and methods for preparing such confectionery |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 16913537 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 16913537 Country of ref document: EP Kind code of ref document: A1 |