JPH0622451B2 - Manufacturing method of rice cake-containing food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention relates to a food material in which a starch material hydrated mixture is gelatinized and a starch material hydrated mixture is filled into a food material, and then the starch is gelatinized. Regarding the rice cake filling method. For example, a food material is filled with a starch raw material hydrated mixture obtained by adding water to an ungelatinized starch raw material powder, more preferably an oil or fat composition or oil or fat, a heat-coagulable protein and an emulsion or paste obtained by homogenizing water, or The present invention provides a rice cake or a rice cake-filled food that is converted into α without being filled.

(Prior Art) Many reports have been made on rice cakes. Most of them are made by steaming glutinous rice as represented by Kitsukiki mochi, converting it into alpha, and then kneading it to form a mixture. Some inventions have been reported in which the oil and fat and soybean protein are mixed in the rice cake obtained from these rice cakes. For example, Japanese Patent Publication No. 54-13490 discloses a rice cake and / or non-glutinous rice steamed and gelatinized to which chicken oil, soybean oil or rapeseed oil is added, and Japanese Patent Publication No. 54-89049 discloses a half-baked rice cake. Rice cake made by mixing soybean powder and olive oil into the state, rice cake dough with mixed edible oil and soybean protein powder slurry in 55-135561 and oil content 50 in rice cake dough with 57-155959. Each of the rice cakes to which an emulsion (powder) of 100% or more is added is disclosed. However, the above-mentioned rice cake is one in which oil and fat and soybean protein are added to the already gelatinized starchy rice, and it is not added to non-alpha gelatinized rice flour.

As an invention for manufacturing a rice cake by adding water to starch powder in a non-pregelatinized state and kneading the mixture, for example, JP-A-61-37071 discloses 6-7 parts by weight of waxy corn starch and 3-4 parts by weight of glutinous rice flour and / or glutinous rice flour. A mochi dough prepared by kneading and steaming is disclosed. No. 53-72863 discloses a starchy confectionery obtained by steaming glutinous rice, glutinous rice, or waxy corn and then adding vegetable protein. However, kneading fats and oils is not known.

In addition, as the rice cake-containing food, for example, rice cake-containing food in which the rice cake is wrapped in meat, eggs, fish meat, livestock meat, processed products thereof, vegetables and the like, such as rice cake kinchaku which contains rice cake in fried food, is known.

The conventional method for producing rice cake-encapsulated foods is to mold the food after punching and enclose it in the food material in a soft state, or to shape and solidify it after pouring and then cut into small pieces according to the purpose and enclose it in the food material. It has been taken. This is a method with low work efficiency and low productivity.

For example, in the conventional production of mochi Noda, the mochi encapsulation has been performed by a complicated and time-consuming method in which one side of fried food is cut with a kitchen knife or the like, spread, a small piece of pestle mochi is put, and the cut end is sealed.

The rice cake of the present invention is different from conventionally known rice cakes and is different from the conventional rice cake encapsulation method.

(Problems to be Solved by the Invention) The present inventors have found that rice cake that can be mechanically filled, rice cake that has quantitative properties during mechanical filling, rice cake that is difficult to adhere to the machine during mechanical filling, and load on the machine during mechanical filling. Rice cake
The purpose of the present invention is to provide a mochi that has excellent mechanical formability, and that the obtained mochi does not collapse even when it is cooked, the cooking liquid does not become cloudy, and the texture is crisp even after boiling. It is difficult to mechanically fill the conventional Kakiwamochi in a dough-like state, it easily collapses when boiled, and it is used as a rice cake to be included in food materials such as poor crispness after boiling. Because it is not very suitable.

(Means for Solving the Problem) The inventors of the present invention have conducted diligent research to solve the above-mentioned problems, and if a starch raw material in a powdered, non-pregelatinized state is used without using rice bran, a hydrated mixture or It can be made into a kneaded product, and it can be mechanically or semi-mechanically filled into food materials, and if it is gelatinized by heating etc., a rice cake-containing food can be easily obtained. Therefore, it is possible to easily mix fats and oils or fats and oils compositions or fats and oils, heat-coagulable proteins and water-homogenized emulsions or pastes. The present invention has been completed based on the finding that rice cake does not collapse even when it is boiled, the cooking liquid does not become turbid, and a mochi having a crisp texture even after boiling is obtained.

That is, the present invention is a rice cake obtained by gelatinizing a starch raw material hydrated mixture, and a method for filling a food material with the starch raw material hydrated mixture to gelatinize the food material. .

As the starch raw material used in the present invention, starches such as glutinous rice flour, glutinous rice flour, waxy starch, potato starch or wheat starch can be used. Other starches, modified starches and the like can also be used in combination. The non-glutinous rice flour and / or the non-glutinous rice flour are important for producing the texture of the rice cake, and are also slightly effective for preventing boiling over when cooked. Waxy starch is effective in elongating the hydrated mixture of starch raw materials, imparting the transparency of the rice cake after gelatinization, and imparting the texture of rice cake-like texture, and must be used in combination with other starch materials.
Waxy starch has a low water-retaining power, and since rice cake containing a large amount of waxy starch tends to be broken when cooked, it is preferably half or less of the starch raw material if possible. Further, in order for the obtained mochi to have a mochi-like texture, it is preferably 5% by weight or more in the mochi.

For hydration, a starch raw material can be mixed with water or an aqueous medium to form a starch raw material hydrated mixture. Depending on the purpose, soy milk,
Aqueous medium such as milk, aqueous medium containing food additives, aqueous medium containing alcohol such as ethanol and alcohol, other aqueous medium such as O / W type emulsified fat such as cream, and the like can be freely selected according to use. .

It is preferable to use a fat or oil or a fat or oil composition or an emulsion or paste obtained by homogenizing a fat or oil, a heat-coagulable protein and water as the starch raw material. It facilitates filling of mechanical starch raw material hydrated mixture such as dispensing type filling, smoothes the texture of the mochi after gelatinization, and does not easily collapse when cooked.
It has the effect of making it crisp.

Fats or oils to be added to the starch raw material or fats or oils used in the oil composition or emulsion are soybean oil, rapeseed oil, cottonseed oil, sesame oil, rice bran oil, corn oil, palm oil, peanut oil, safflower oil, olive oil, kapok oil, evening primrose oil, Vegetable oils such as palm kernel oil, coconut oil, monkey fat, kokum butter, illipe fat, cacao butter, shea butter, milk fat, beef tallow, lard, animal oils such as fish oil, edible oils and fats derived from microorganisms, and fractionation thereof.
Known edible oils and fats such as hardened oil and transesterified oil can be used. It is preferable to use a liquid that is liquid at the temperature at which the starch raw material hydrate mixture is prepared, and to use the solid fat after dissolving it.

The oil / fat composition is preferably a W / O type emulsion, and known oil / fat compositions such as margarine and butter can be used. When suppressing the flavor, W / without flavor
O-type emulsions are suitable. Further, in the case of actively imparting flavor to the rice cake, for example, butter and cheese may be used in combination to form a cheese rice cake, and the flavor-containing oil or fat composition or other flavored food or food additive may be used in combination. it can.

The proportion of starch raw material, edible oil and water in the starch hydrate mixture containing fats or oils or fats and fats composition is 0.1 to 0.5 parts by weight of oil and fat per 1 part by weight of starch raw material and 0.4 to 2.0 parts by weight of oil and water.
Weight parts are preferred.

If less than 0.1 part by weight of fat and oil is added to 1 part by weight of the starch raw material, the dough does not slip well during mechanical filling of the filled dough, and a load is applied, resulting in variations in dispensing and filling. or
If it exceeds 0.5 parts by weight, the oily flavor becomes stronger than that of the gelatinized rice cake. With 0.1 to 0.5 parts by weight, the dough will slip better during mechanical filling, the load will be less, uniform dispensing filling will be easier, and there will be less sticking to the mechanical equipment, and even if sticking, it will be easy to peel off. The mochi-enclosed food material does not vary in quantity, and the obtained mochi has a smooth texture and is suitable. or,
Even if it is boiled, it will not crumble and will be crisp.

Water is preferably used in an amount of 0.4 to 2.0 parts by weight per 1 part by weight of the starch raw material. If it is less than 0.4 part by weight, the hydrated starch raw material mixture is hard and tends to enclose air during the formation of dough, and tends to be far from the texture peculiar to pre-gelatinized rice cake. When it exceeds 2.0 parts by weight, the starch raw material hydrated mixture becomes soft and tends to flow in the case of dispensing and filling.

The starch raw material hydrated mixture may also contain an emulsion or paste obtained by homogenizing fats and oils, heat-coagulable protein and water.

As the heat-coagulable protein used in the emulsion or paste, animal protein such as egg white, fish meat, and meat can be used, but soybean protein (isolated soybean protein, concentrated soybean protein, soymilk, etc.) due to its easy availability and compatibility with rice cake. Alternatively, a soy protein-containing material (soybean flour or the like) is preferable.

Emulsion or paste is usually thermocoagulable protein 1
The ratio of 0 to 7 parts by weight of fats and oils and 1 to 7 parts by weight of water is suitable for the parts by weight. The rice cake that is easily mixed and hydrated with the starch raw material will be crisp.

Emulsion or paste in starch raw material hydration mixture
72% by weight or less, preferably 6 to 70% by weight is suitable.
If the amount of emulsion or paste is large, it will not collapse even when cooked, and it will be crisp, but if the soy protein emulsion exceeds 72% by weight, it will not have a mochi-like texture.

As a method for producing a rice cake, a method of mixing an oil or fat or oil composition or oil, an emulsion or paste obtained by homogenizing heat-coagulable protein and water into a starch raw material is a known mixer, mixer, kneader, kneader, homogenizer. A machine or the like can be used. For example, known machines and devices can be used as long as they are machines capable of mixing and kneading, such as a silent cutter, a coat mixer, a grinder, and a noodle kneader.

As an example of the rice cake-containing food, a method for producing rice cake Noda, which is obtained by filling fried oil with the rice cake dough of the present invention, will be described.

First, 100 starch materials such as glutinous rice flour, waxy starch, glutinous rice flour, etc.
10 to 50 parts by weight of edible oil and 40 to 200 parts by weight of water, and other sugar, salt, sweetener, ingredients (shrimp, meat, mugwort, paste, soybeans, black beans, squid, octopus, wakame, Vegetables such as hijiki, seafood, etc.) are mixed by using a mixer such as a silent cutter to prepare dough, and the dough is fried using a mechanical filling device such as a piston dispensing filling machine. The rice cake can be filled with pouring, subjected to a heat treatment sufficient to gelatinize the starch raw material of the dough (usually 75 to 95 ° C., the heating time varies depending on the size of the target), and cooled to make rice cake Shinoda. The rice cake Shinoda obtained by the method of the present invention can be rapidly frozen. It has freeze / thaw resistance, and has the same texture and flavor after thawing as before freezing. Since the dough contains oil, the texture of the obtained rice cake becomes smooth, and it has a texture similar to that of Kitsukiwamochi. In addition to improving the production and work efficiency by mechanically filling the hydrated mixture of starch raw material containing edible oil, the obtained rice cake containing rice cake has freeze-thaw resistance, so long-term storage,
It is possible to expand the distribution range and improve productivity.

(Examples) The embodiments of the present invention will be described with reference to the following examples.

Example 1 16 parts by weight of meal (the following parts), 16 parts of waxy starch, rice flour
Silent cutter for 16 parts, 9 parts soybean oil and 40 parts water
(Manufactured by Co., Ltd.) to prepare dough, and the dough is poured and filled into a deep-frying using a piston dispenser-type filling machine.
g ~ 40g of mochi dough inclusion material was obtained. This is heated in a pot using steam at 90 ° C for 50 minutes to gelatinize the starch, then cooled to a core temperature of 30-40 ° C, and a refrigerator (Mitsubishi Electric) is used. It was used for quick freezing to obtain frozen rice cake Shinoda. Mochi Shinoda before freezing did not become too hard even if it was cooled after being heated, and had a smooth texture.

When it was thawed and boiled, it had the same texture and flavor as before freezing, and had the same crunchiness, smooth texture, and moderate elongation as those of Kitsukimochi, and was delicious.

Even when used for stewing, it did not collapse for a long time.

Example 2 A mochi dough was prepared in the same manner as in Example 1 except that 9 parts of soybean oil were removed from the dough formulation of Example 1.
An attempt was made to pour and fill the dough into a deep-frying using a piston dispensing type filling machine, but the dough adhered to the piston rod, slipperiness was poor, and uniform filling was difficult. In addition, a load was applied to the machine, especially a motor.

The dough was manually filled and heated and converted into α in the same manner as in Example 1 to obtain mochi Shinda.

It had the same texture and texture as Kitsukiwamochi and was delicious. Compared to that of Example 1, the elongation was excellent, but the smoothness was inferior, and when cooled, it tended to become hard.

Example 3 In the same dough formulation as in Example 1, soybean oil was used as a starch raw material.
Mochi Shinoda was produced in the same manner as in Example 1, except that the oil content was changed to 5, 10, 20, 30, 40, 50, 60 parts per 100 parts.

When the oil content is less than 5 parts, the dough tends to adhere to the piston rod, and when the oil content is 50 parts, the texture spread tends to deteriorate.
At 60 parts, the texture was inferior in elongation, and it tended to have an oily odor.

Example 4 In the same dough formulation as in Example 1, water was added to the starch raw material 100.
Mochi Shinoda was produced in the same manner as in Example 1 except that the water content was changed to 30, 40.100.200.230 parts per part. , Water 30
In the department, it was difficult to knead rice cake dough. Also, with 230 parts of water, the rice cake dough became too soft and did not hit the dispenser.

Example 5 The soy protein paste is a soy protein isolate (“Fuji Pro-
R "Fuji Oil Co., Ltd.) was used.

Example 1 was prepared by mixing the above raw materials using a silent cutter.
In the same manner as above, pouring and filling of fried food was performed to obtain 40 g of rice cake-containing food. This was placed in a steamer and heated at 90 ° C. for 5 minutes, then cooled (30 to 40 ° C.) and rapidly frozen to obtain frozen rice cake Shinoda.

(Simmering test) The mochi-enclosed food was thawed in a taste liquid prepared by dissolving 50 g of sugar, 50 g of soy sauce, and 50 g of bonito stock in 1000 g of water, and stewed for 30 minutes.

The results are shown in the table below.

Example 6 The emulsion is 1 part by weight of soy protein, 0.5 part by weight of oil, 4 parts by weight of water.
Parts by weight were homogenized using a silent cutter.

A simmering test was conducted in the same manner as in Example 5.

Example 7 The emulsion is homogenized with 1 part by weight of soy protein (below), 0.5 part of soybean oil and 3.5 parts of water using a silent cutter. The starch raw material is a mixture of non-glutinous rice powder 25 parts, non-glutinous rice powder 40 parts, waxy starch 30 parts and sugar 4 parts.

The obtained mochi dough was filled in a fried dough in the same manner as in Example 5 15
Heated at 0 ° C. for 1.5 min in oil.

The results of a stew test as in Example 5 are shown.

(Effect) As described above, a starch raw material hydrated mixture obtained by adding water, more preferably fat or oil or a fat and oil composition, or a fat or oil, a heat-coagulable protein and an emulsion or paste obtained by homogenizing water, to the non-pregelatinized starch raw material powder as described above. A rice cake or a rice cake-filled food which is pregelatinized with or without being filled in a food material can be easily obtained. And the rice cake of the present invention can be mechanically filled, and has quantitativeness when mechanically filled,
It does not easily adhere to the machine during mechanical filling, it does not impose a load on the machine during mechanical filling, it has excellent mechanical formability, excellent freeze / thaw resistance, does not collapse even when cooked, and the boiling liquid does not become cloudy. Also has a crisp texture,
Since the mochi does not become hard even when cooled after being boiled, it can be widely used as a food material for simmering and as a material for various foods containing rice cake, which contributes to the development of industry.

 ─────────────────────────────────────────────────── ───Continuation of the front page Judgment panel Judgment chief Judge Naganuma Judge Masanori Hirota Judge Toshiko Otaka (56) References JP-A-53-72863 (JP, A) JP-A-61-37071 (JP, A) ) JP-A-54-89049 (JP, A) JP-A-51-144747 (JP, A) JP-A-50-58250 (JP, A)

Claims (2)

[Claims] 1. A method for producing a rice cake-encapsulated food product, which comprises mechanically filling a fried mixture of a starch raw material in a non-pregelatinized state containing a starch raw material, fats and oils, and water into the fried food to gelatinize it. 2. A non-pregelatinized hydrated mixture of starch raw material containing a starch raw material, fats and oils, a heat-coagulable protein and a homogenized product of water is mechanically filled into a deep fried food to be pregelatinized. 1) A method for producing a rice cake-containing food as described above.