JP2000050808A - Mochi-like confectionery filled in container and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a rice cake-like cake capable of preventing starch of dough from settling, improving workability in packing into a container having excellent texture such as springiness, crispness, etc., and good storable duration by using a pregelatinized starch as a raw material starch in a specific ratio. SOLUTION: A starch is used as a dough raw material and 10-80 wt.% of the starch is a pregelatinized starch. The dough is packed/sealed in a container and heat-treated. Tapioca starch is preferable as the starch. The pregelatinization of the starch can be carried out by a routine procedure using a drum dryer, an extruder, etc. The objective cake comprises the raw material and is obtained by packing/sealing the dough having 20-70 wt.% of solid matter concentration and heat-treating the dough. The dough is prepared, for example, by sufficiently mixing 100 pts.wt. of the starch with 200 pts.wt. of sugar and gradually adding the mixture to a mixer charged with 420 pts.wt. of water with stirring.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a rice cake-like confectionery filled in a container and a method for producing the same.

[0002]

2. Description of the Related Art Japanese-style desserts such as kuzumochi and warabimochi, jelly,
Various kinds of Western-style desserts such as pudding were known. In some of these, a gelling agent such as guar gum or carrageenan is used to coagulate food, and starch or the like is additionally used as a water separation preventing agent. These favorite products include sweeteners, seasonings, flavorings,
Generally, a coloring agent or the like is blended. In the production, knead the above raw materials together with water, fill the dough prepared by applying heat into a container to make a product, or after filling the container with the dough prepared by applying heat,
It was further heated to produce a product.

Examples of the method in which the food filled in a container is kuzumochi are the production methods described in JP-B-52-21071 and JP-B-56-12253. These methods require the use of fermented wheat starch, and include dried fermented wheat starch and dry pregelatinized fermented wheat starch (10 to 20% by weight, 10 to 4% by weight).
% By weight) and kneaded with water to give it a viscosity, then steamed with a wax to obtain the same quality as ordinary kuzumochi and keep it on the day. It was that. Next, JP-A-3-22
948 is an etherifying agent, an esterifying agent,
The compounded starch obtained by etherification, esterification, cross-linking and low-molecular-weight treatment by the action of a crosslinking agent, an oxidizing agent, etc. is blended in 3%, preferably 10% or more, of the main raw material starch. It was a bracken rice cake that could retain the same good texture and the like as immediately after production even after long-term storage. JP-A-2-2077
No. 63 is an invention of a method for producing rice cakes using tapioca starch and / or its modified starch, which is effective in preventing rice cakes from being boiled down and burnt. It was said that tapioca starch and its processed starch may be used after being pregelatinized.However, the mixing ratio of pregelatinized starch, container filling and proper heating time, etc. were not specified from the viewpoint of workability. . Japanese Patent Application Laid-Open No. 5-137513 relates to a rice cake-like food having a texture like gummy jelly prepared mainly from tapioca starch or modified (including pregelatinized) tapioca starch and having a sugar content of 60 or more. It was not intended to improve workability by performing the heat treatment after filling the container. JP-A-52-120144
Is an instantaneous rice cake production method in which a container having air permeability at least at the bottom is filled with pregelatinized starch and / or pregelatinized cereal flour and steamed, followed by heating and molding while adding an appropriate amount of water. The instant glue manufactured in the above can be easily restored as a glue having viscosity and elasticity by pouring hot water at a later date. However, also in this case, there has been no technical idea to improve the work by mixing the pregelatinized starch with the starch at a fixed ratio and sealing the filling container. 6-6528
No. 4 is a method for producing glue by using glutinous starch such as glutinous rice as a main raw material and adding 5 to 80% by weight of tapioca starch and / or a modified starch thereof. Although the oxidized and oxidized products are used, the technical idea using gelatinized starch as a raw material is not disclosed.

[0004] In these prior arts, the main object is to improve the texture and physical properties of the rice cake-like food itself using starch as a dough, and to improve the workability when producing the rice cake-like food. It was not what we focused on. For this reason, a problem remains in terms of improving workability. Similar problems remain when tapioca starch is used as the dough starch.

[0005]

In the production of rice cake-like foods to be filled in containers, there is a problem of workability because starch is a main raw material. That is, when starch, which is a dough, is filled in a container without applying heat in advance, there is a problem that the starch sediments and becomes non-uniform in the final product such that the lower part is hard and the upper part is soft. On the other hand, if the starch is heated in advance during the preparation of the dough, there is a problem in terms of texture, but depending on the degree of heating, the viscosity of the dough becomes high and the filling operation becomes difficult. In each case, the workability in producing the rice cake-like food was hindered, and the workability and the improvement of the texture were not compatible.

The present invention improves the workability when filling a container, and the mochi-like confection itself, which is the final product, has excellent texture, such as elasticity and crispness, and is also good for keeping the container filled on the day. And a method of manufacturing the same.

[0007]

According to the present invention, there is provided a container wherein starch is used as a dough material, 10 to 80% by weight of which is pregelatinized starch, and which is heat-treated after filling and sealing the container. The present invention relates to a rice-cake-like confectionery filled into a rice cake and a method for producing the same.

The present inventors have conducted research on the production of rice cake-like food filled in a container using starch as a raw material. As a result, the present inventors have found that gelatinized starch is used as a part of starch, and pregelatinized starch accounts for the whole starch. Is required to be in the range of 10 to 80% by weight, thereby improving the workability and improving the texture of the rice cake-like food at the same time, and realizing the good durability of the invention. It has been achieved.

As the starch used in the present invention, natural starches such as tapioca starch, kudzu starch, sweet potato starch, warabi starch, corn starch and potato starch and / or those obtained by chemically treating these natural starches can be used. As the starch, it is preferable to use one or more of tapioca starch, kudzu starch, sweet potato starch, warabi starch and waxy corn starch, and more preferably tapioca starch.

[0010] As a chemical treatment method for natural starch, for example, there are a bleaching treatment and a crosslinking treatment with a crosslinking agent. In addition to the crosslinking treatment, various chemical treatment methods such as an esterification treatment and an etherification treatment can be adopted. As the crosslinking agent, for example, one or more selected from phosphorus oxychloride, acrolein, polyphosphate, metaphosphate, adipic acid, and the like can be used. As the esterifying agent,
Examples include acetic anhydride, vinyl acetate, maleic anhydride, succinic anhydride, 1-octenyl succinic anhydride, orthophosphate, polyphosphate and the like. These may be used alone or in combination of two or more. As the etherifying agent, alkylene oxides such as ethylene oxide and propylene oxide, and monochloroacetic acid can be used.

In the present invention, starch and / or modified starch are used as described above, but it is an essential requirement to use pregelatinized starch corresponding to 10 to 80% by weight of the starch and / or modified starch. These starches and / or modified starches may be pregelatinized alone or in combination of two or more. The pregelatinization of starch can be performed using a drum dryer or an extruder according to a conventional method.

The rice cake-like confectionery of the present invention has an essential requirement that 10-80% by weight of starch and / or modified starch as dough is pregelatinized starch and / or modified starch. If the proportion of pregelatinized starch in the starch is less than 10% by weight, the starch sediments at an early stage after the preparation of the dough, resulting in an uneven final product. When the proportion of pregelatinized starch in the starch exceeds 80% by weight,
The viscosity of the prepared dough becomes high, the workability at the time of filling in a container deteriorates, and the finished product also has a rough surface and a poor appearance. Therefore, none of them can be adopted in the present invention. The ratio of the pregelatinized starch is determined according to the type of confectionery, compatibility with other ingredients, the amount of water used for preparing the dough, the temperature, the viscosity of the pregelatinized starch, the workability of filling the container, and the like. Within the above-defined range, the optimum requirements can be individually selected and implemented.

In the invention of the manufacturing method, it is preferable that the dough material has a solid concentration of 20% or more and 70% or less, and this is filled in a container.

In addition to the above, conventional methods can be used for the method of preparing the dough, the method of filling the container, and the method of sealing the container, and there is no particular condition. In addition, it is a matter of course that a sweetener, a seasoning and the like can be appropriately added to the rice cake-like confectionery of the present invention.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail by way of examples. The present invention is not limited by these examples.

The dough composition and preparation method are as follows. 100 parts by weight of starch, 200 parts by weight of sugar and water 42
0 parts by weight were mixed with a mixer to obtain a dough. When mixing, mix the starch and sugar well in advance, and slowly add the mixture of starch and sugar while stirring into a water-filled mixer to make a uniform paste-like dough without "mamako" or "dama". And

The mochi-like confectionery was produced as follows. The dough prepared by the above method was filled in a container, sealed, and the sealed container was put in boiling water. The container used was a container made of polypropylene having a diameter of 60 mm and a depth of 20 mm, and was filled with 70 g of dough and sealed. The filled container was boiled for 40 minutes, allowed to cool, stored at room temperature (20 ° C.) for one day, and subjected to a sensory test.

The settling property of the starch and the workability during dough filling were evaluated as follows. Immediately after preparing the paste-like dough, take 10 ml in a test tube with a scale and room temperature (20 ° C.)
From 5 minutes to 24 hours, the presence or absence of the supernatant was visually evaluated using the precipitation of starch as an index, and evaluated over time. Regarding the workability, the workability when filling the dough into the container was evaluated.

In the sensory test, the same rice cake-like confectionery was tasted by three skilled panelists and evaluated by three persons each.
The texture is evaluated mainly on elasticity and crispness, and the appearance is evaluated mainly on the smoothness and gloss of the surface.
“Good” was scored as 3, “slightly good” was scored as 2, and “bad” was scored as 1, and averaged on a 4-point scale. Regarding the variation in hardness, the variation between individuals and the variation between the upper and lower parts of each individual were evaluated as な し for no variation and × for variation, and the final evaluation was made by panel majority.

[0020]

EXAMPLES Tapioca starch, acetylated potato starch, pregelatinized cornstarch or pregelatinized crosslinked tapioca starch were used as starch, and rice cake-like confectionery was produced by the blending and preparation method of the present invention. Mixing ratio, change over time of starch sedimentation, workability,
Each evaluation of the sensory test is as described in Tables 1 to 6.

[0021]

[Table 1]

[0022]

[Table 2]

[0023]

[Table 3]

[0024]

[Table 4]

[0025]

[Table 5]

[0026]

[Table 6]

In the examples, tapioca starch, acetylated potato starch and waxy corn starch were used as starch, and pregelatinized crosslinked tapioca starch and pregelatinized corn starch were used as pregelatinized starch. The amount of sugar is 200 parts by weight, and the amount of water is 420 parts by weight.

Examples 1 to 4 and Comparative Examples 1 to 3 are examples in which tapioca starch and pregelatinized crosslinked tapioca starch were blended. When the ratio of pregelatinized starch in the raw starch was less than 10% by weight (Comparative Examples 1 and 2), starch settling was observed within 30 minutes after dough preparation. When the amount of pregelatinized starch was less than 10% by weight, the appearance and texture of the rice cake-like confectionery were low, and the hardness among individuals and the variation between upper and lower portions were large. On the other hand, when the ratio of pregelatinized starch in the raw starch exceeded 80% by weight as shown in Comparative Example 3, no starch settled, but the viscosity of the dough was too high to fill the container. Was evaluated as having poor workability.
Further, the texture was low, the surface was rough due to many bubbles, and the evaluation was low in both texture and appearance. On the other hand, when the ratio of the pregelatinized starch in the raw starch was in the range of 10 to 80% by weight, no precipitation of the starch was observed even after 24 hours from the preparation of the dough. Also, the workability when filling the container was good. There was no variation in hardness between individuals and between the upper and lower portions. The rice cake-like food filled in the container was evaluated well for both elasticity and crispness, and did not have a soft texture with toothpaste. As for the shelf life,
After the rice cake-like confectionery filled in the container of Example 5 was stored indoors for 10 days, the same evaluation as above was performed. However, there was no change in texture and the like, and there was no deterioration such as decay.

In Examples 5 to 7, tapioca starch was used as starch and gelatinized corn starch was used as gelatinized starch. Although the evaluation of the sensory test was slightly lower than Examples 1-4 in which tapioca starch and pregelatinized tapioca starch were blended,
The settling properties of starch and the workability during dough filling were evaluated in Examples 1 to 3.
It was equivalent to 4.

In Examples 8 to 10, acetylated potato starch was used as the starch, and α-crosslinked tapioca starch was used as the pregelatinized starch. Although the evaluation of the sensory test was slightly lower than that of Examples 1 to 4 in which tapioca starch and pregelatinized tapioca starch were blended, the evaluation of starch sedimentation and workability at the time of dough filling were equivalent to Examples 1 to 4. Was.

In Examples 11 to 13, acetylated potato starch was used as starch and gelatinized corn starch was used as gelatinized starch. Although the evaluation of the sensory test was slightly lower than that of Examples 1 to 4 in which tapioca starch and pregelatinized tapioca starch were blended, the evaluation of starch sedimentation and workability at the time of dough filling were equivalent to Examples 1 to 4. Was.

In Examples 14 and 15, waxy corn starch was used as the starch, and pregelatinized crosslinked tapioca starch was used as the pregelatinized starch. Although the evaluation of the sensory test was slightly lower than that of Examples 1 to 4 in which tapioca starch and pregelatinized tapioca starch were blended, the evaluation of starch sedimentation and workability at the time of dough filling were equivalent to Examples 1 to 4. Was.

In Examples 16 and 17, waxy corn starch was used as starch and pregelatinized corn starch was used as pregelatinized starch. Although the evaluation of the sensory test was slightly lower than that of Examples 1 to 4 in which tapioca starch and pregelatinized tapioca starch were blended, the evaluation of starch sedimentation and workability at the time of dough filling were equivalent to Examples 1 to 4. Was.

In Examples 18 to 20, the effect of the sugar content was examined by changing the sugar content. However, the change in the amount of sugar used did not affect any of the sedimentation properties of starch, the workability during dough filling, and the results of the sensory test.

In Examples 18 to 21 and Comparative Examples 4 and 5, the influence of the solid concentration of the dough was examined. When the solid content concentration of the prepared dough was less than 20% (Comparative Example 4), no starch sedimentation was observed, and the workability at the time of filling the dough was good, but the texture was small and there were many bubbles. The surface is rough,
The evaluation was low in both texture and appearance. On the other hand, as shown in Comparative Example 5, when the solid content concentration of the prepared dough is 70% or more, no sedimentation of starch is observed, but the viscosity of the dough is too high and the workability at the time of filling into a container is high. Was rated bad. The texture was sticky, there were many bubbles, and the surface was rough, and both the texture and the appearance were low. In contrast,
The solid content concentration of the prepared dough is 20% or more and less than 70% (Example 18 = 22.2%, Example 19 = 41.7%, Example 20 = 48.8%, Example 21 = 67.7%) ), No starch settling was observed, and the workability during filling of the dough and the results of the sensory test were also good.

[0036]

The rice cake-like confectionery of the present invention is a rice cake-like confectionery containing starch as a main material and filled in a container.
By using 80 weight of pregelatinized starch, the starch of the dough is prevented from settling, the workability at the time of filling into the container is good, and the container-filled mochi-like confectionery with excellent elasticity and crispness Can be obtained.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Hiroshi Matsumoto 2-20-2 Hinode, Funabashi-shi, Chiba Prefecture Showa Sangyo Co., Ltd. Quality Assurance Department, Funabashi Service Room (72) Inventor Toshiyuki Kaneko 2, Hinode, Funabashi-shi, Chiba Prefecture -20-2 Showa Sangyo Co., Ltd. F-term (Reference) 4B014 GG18 GP14 GP25 4B023 LC05 LE30 LK08 LP08 LP19 4B032 DB40 DG14 DG20 DK15 DP02

Claims (4)

[Claims] (1) using starch as a dough raw material;
A rice cake-like confectionery filled in a container, wherein 80% by weight is pregelatinized starch, and heat-treated after filling and sealing the container. 2. The rice cake-like confectionery filled in the container according to claim 1, wherein the starch is tapioca starch. 3. Use of starch as a dough raw material;
~ 80% by weight of pregelatinized starch and solid matter concentration of 20%
A method for producing rice cake-like confections, comprising: filling and sealing a dough of 70% or less in a container, followed by heat treatment. 4. The method according to claim 3, wherein the starch is tapioca starch.