JP2010246510A - Method for producing rice cake-like food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a rice cake-like food at a low cost by which the rice cake-like food in which the progress of aging and the reduction of the texture are suppressed, and which has the deliciousness and the body originated from grain flour, is produced without using an additive such as an emulsifier and an enzyme preparation, or while reducing the amount of the same. <P>SOLUTION: The method for producing the rice cake-like food includes using a raw material grain flour consisting essentially of flour instead of conventional rice flour, adding a part of water to be used to the same, kneading the product to provide a bread dough-like material, mixing the bread dough-like material with the remainder of the water added to the same to provide a fluid-like dough, subjecting the obtained fluid-like dough to steaming treatment to pregelatinize the fluid-like dough, and re-kneading the pregelatinized product to provide the rice cake-like material. Preferably, the water of the remainder is used as a saccharide solution obtained by dissolving the saccharide in the same. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a rice cake-like food and a method for producing the same, and more specifically, after adding water etc. to raw flour mainly composed of flour to knead to obtain a bread dough-like product, the remaining water is added to this and mixed In addition, the present invention relates to a koji-like food that is obtained by obtaining a fluid dough, steam-heat-treating the fluid dough, and then re-kneading it, and a method for producing the same.

  Conventionally, rice cakes, especially rice cakes such as dumplings and Daifuku, are cooked after steamed glutinous rice or cooked by adding hot water to rice flour such as white egg flour or shinshin flour and then steamed. And then manufactured. However, rice bran obtained from rice flour has problems that starch tends to age and the texture tends to be hard. For this reason, in confectionery rice cakes using rice flour, an emulsifier and a thickening polysaccharide are added for the purpose of preventing starch aging and hardening, for example, a natural polysaccharide pullulan, a disaccharide, A method for preventing hardening of moss by adding an emulsifier to the raw material of moss (for example, see Patent Document 1), and a quality improver for candy confectionery containing gelatin peptide having an average molecular weight of 1000 to 10000, β-amylase and an emulsifier ( For example, the glutinous thing (for example, refer patent document 3) containing lysolecithin is known.

  However, in addition to the problem of taste caused by emulsifiers and other additives, in recent years there is a tendency to avoid the use of such additives such as emulsifiers, so even without using such additives, Alternatively, there has been a demand for the development of a moss and a method for producing the same that are less likely to progress in aging and have a reduced texture even when the amount is reduced. In addition, rice bran that uses rice flour as a main ingredient has a lack of richness and umami in the rice bran itself because the rice flour itself has a pale taste. As a main ingredient, a dough obtained by hydrating, mixing, and shaping a material powder containing a single material or a mixed material of tapioca starch or processed tapioca starch as a manufacturing method for rice cake-like food or rice cake-like food using ingredients other than rice flour A method for producing fried rice cake-like fried foods (for example, see Patent Document 4) is known.

  However, it is also desired that the koji itself has a richness and umami derived from flour, and moreover, due to the recent low price of foods, it is possible to provide koji confectionery at as low a price as possible. It has been demanded.

  On the other hand, in order to prevent hardening over time, a method of producing dumplings by adding wheat starch (especially processed starch) to rice flour has been proposed (for example, see Patent Document 5). That is not enough.

JP-A-5-84046 JP-A-5-49403 Japanese Patent Laid-Open No. 10-136918 Japanese Patent Laid-Open No. 10-313787 JP-A-53-88359

  The object of the present invention is to reduce the deterioration of the aging and texture without using additives such as emulsifiers or reducing the amount thereof, and has a savory taste and richness derived from flour. In addition, the present invention provides a method capable of producing the rice cake-like food at a low cost.

  In order to solve the above problems, the present inventors have noticed that rice bran-like foods with a sticky texture are preferred, and in order to solve the above problems, low-priced wheat flour is used instead of conventional rice flour such as sticky rice and sticky rice. Using the raw material flour as the main ingredient, changing the kneading method at the appropriate mixing ratio of the flour and moisture, the alpha conversion method, the re-mixing, the combination order of these steps, etc. As a result, water is added to the raw material flour mainly composed of wheat flour, kneaded to obtain a bread dough-like material, further mixed with water to obtain a fluid dough, steam-heated, and then re-mixed As a result, it was found that the progress of aging and a decrease in texture were suppressed, and that a candy-like food having a umami taste and richness derived from flour was obtained, and the present invention was completed.

  That is, the present invention (1) after adding a part of the water to be used to the raw flour mainly composed of wheat flour and kneading to obtain a dough-like product, the remaining water is added once or multiple times to this (2) A method for producing a koji-like food, wherein the dough is added and mixed to obtain a fluid dough, the obtained dough is steamed and heat-treated, and then remixed. Further adding saccharide to the remaining water and adding it as a saccharide solution, or (3) adding 100 parts by mass of raw flour mainly composed of wheat flour, The method for producing a koji-like food according to (1) or (2) above, wherein 20 to 50% by mass of water is added to 120 to 250 parts by mass of water and kneaded to obtain a dough-like product, (4) To 100 parts by mass of raw flour mainly composed of flour, After adding 20-50 mass% of water and 0-30 mass parts of saccharide among the total addition amount of saccharides of 30-100 mass parts and kneading to obtain a dough-like material, the remaining saccharide is added to the remaining water. The method for producing a koji-like food according to (1) or (2) above, wherein the saccharide solution dissolved in is added in one or more portions and mixed to obtain a fluid dough, or (5) The dough-like food according to any one of (1) to (4) above, wherein 50 to 75 parts by mass of water is added to 100 parts by mass of raw material flour mainly composed of wheat flour to obtain a dough-like product. (6) When obtaining a bread dough-like product, 0.5 to 5 parts by mass of fats and oils as an auxiliary material is added to 100 parts by mass of raw material flour mainly composed of wheat flour ( It is related with the manufacturing method of the rice cake-like food in any one of 1)-(5).

  The present invention also relates to (7) a candy-like food produced by the production method according to any one of (1) to (6).

  According to the present invention, without using an additive such as an emulsifier, or even when the amount thereof is reduced, the progress of aging and a decrease in texture are suppressed, and a candy-like food having a umami taste and richness derived from flour is obtained. In addition, the agitation-like food can be produced at low cost by using the stirring and heating apparatus conventionally used for the manufacture of bakery, and by using wheat flour as the main raw material.

  As a method for producing the koji-like food of the present invention, a raw material flour mainly composed of wheat flour is mixed with a part of the water to be used to prepare a bread dough, and then the remaining water is added once or It is not particularly limited as long as it is a method of adding a plurality of times and mixing to prepare a fluid dough, steaming and heat-treating the obtained fluid dough, and then remixing, For the production of such rice cake-like foods, auxiliary materials such as sugars and fats and oils are used in addition to the above-mentioned raw flour and water mainly composed of wheat flour. In this way, once the bread dough is prepared, a gluten network structure is formed, and by further adding water and mixing to prepare a fluid dough, the texture is smooth and the crispness and mouth melt are good. In addition, the amount of water added can be increased, and the koji-like food can be obtained with an excellent quality, with a moist feeling and rich elasticity. Moreover, by adding water in a plurality of times, the amount of water can be increased, and the texture of the koji-like food obtained can be further improved.

  The flour raw material in the present invention is not particularly limited as long as it is mainly composed of flour, but at least 50 parts by weight, preferably 70 parts by weight or more, more preferably 80 parts by weight per 100 parts by weight of the flour raw material. The flour raw material containing the above, for example, the flour raw material which consists of 100 mass parts of wheat flours can be illustrated suitably. In addition, the flour may be any of weak flour, medium flour, strong flour, and durum wheat flour, and can be appropriately selected depending on the desired texture, the final form of the koji-like food, and the like. For example, if medium strength flour or strong flour is used, the texture becomes dull, and if durum wheat flour is used, the texture becomes crisp.

  As flours other than wheat flour, starches can be preferably exemplified. Starches can mix | blend 5-30 mass parts with respect to 100 mass parts of wheat flour, Preferably 10-20 mass parts can be mix | blended. Starch types include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, and the like, and pregelatinized, etherified, esterified, acetylated, and crosslinked. And modified starches that have been subjected to a treatment such as an oxidation treatment. In addition, flours other than wheat flour and starch, such as buckwheat flour, rice flour, corn flour, barley flour, rye flour, hatomugi flour, fly flour, wax flour, etc. may be blended within the range not impeding the effects of the present invention. Good.

The total amount of water added to the raw material flour mainly composed of the wheat flour can be appropriately changed depending on the desired texture of the koji-like food, but is preferably 120 to 250 parts by mass of water with respect to 100 parts by mass of the raw material flour. By increasing the amount of water added, the texture of the resulting koji-like food becomes softer and smoother, and the product yield can be increased. It may become a candy-like food. Moreover, in order to prepare bread dough-like thing, 20-50 mass% water of the total amount of water, More preferably, add 50-75 mass parts water with respect to 100 mass parts of raw material flour, and knead. Is preferred.
That is, the bread dough-like material in the present invention means a dough in a state substantially equivalent to the pre-fermented bread dough obtained by adding and kneading the above amount of water per 100 parts by weight of the flour raw material.
Next, the remaining dough (50-80% by mass of the total amount of water added) is added to the bread dough obtained as described above in one or more portions and mixed to obtain a fluid dough. Prepare. The remaining water is preferably added as it is, or in several portions as a saccharide solution by adding and dissolving saccharide.

  It is preferable to use a saccharide as a part of the raw material of the koji-like food of the present invention. Examples of such saccharides include sucrose, glucose, fructose, dextrin, starch syrup, trehalose, xylose, maltose, maltooligosaccharide, molasses and the like. Sucrose, glucose, fructose, dextrin, and starch syrup are preferred. Examples of sucrose include super white sugar, granulated sugar, salam sugar, tri-warm sugar, brown sugar and the like. The amount of the saccharide varies depending on the type of saccharide, the desired degree of sweetness, the final form of the koji-like food, etc., but is generally 30 to 100 parts by mass, more preferably 50 parts per 100 parts by mass of the flour raw material. It is -90 mass parts. Adding saccharides will not only produce umami and richness, but also improve texture and slow aging. For this reason, when sugars are less than 30 mass parts, the inhibitory effect of the progress of aging and the fall of a food texture may not necessarily be enough, and there exists a possibility that it may become a rough food texture. In addition, when the sugar exceeds 100 parts by mass, the sweetness becomes too strong, and the taste as a candy-like food is not sufficient, and further addition makes it difficult to produce a candy-like food, as well as a crispy texture. There is a risk of becoming.

  The saccharide may be used as a powder when preparing a bread dough, or dissolved in water and used as a saccharide solution. However, it is preferable to dissolve in water and use as a saccharide solution when preparing a fluid dough. That is, at the time of preparing bread dough-like material, 0 to 30 parts by mass of saccharide with 20 to 50% by mass of water out of 120 to 250 parts by mass of total water added to 100 parts by mass of raw flour, and the bread dough obtained was obtained. When preparing a fluid dough from the state, a saccharide solution in which the remaining saccharide (for example, at least 30 parts by mass or more) is dissolved in the remaining water is added in one or more portions and mixed.

  It is preferable to add fats and oils as other raw materials other than saccharides, and as addition amount of fats and oils, it is preferable to add 0.5-5 mass parts with respect to 100 mass parts of raw material flour, and 1-3 masses. More preferably, parts are added. By adding fats and oils, the adhesiveness at the time of manufacture is suppressed and the workability in manufacture improves. If the amount of fat is less than 0.5 parts by mass, the desired effect may be difficult to obtain, and if it is too much, the koji-like food tends to be sticky with fat. Examples of the types of fats include soybean oil, rapeseed oil, cottonseed oil, olive oil, corn oil, palm oil, cocoa butter, shortening, butter, lard, beef tallow and the like.

  Other auxiliary ingredients include mugwort, spun nuts, pumpkins, carrots and other vegetable powders, walnuts, parnac, macadamia nuts, almonds and other tree seeds, sunflower seeds, sesame seeds, poppy and other vegetable seeds, dried fruits, fruit juice, coffee, Flavoring agents such as cocoa and chocolate, thickening polysaccharides (locust bean gum, gellan gum, guar gum, xanthan gum, carrageenan, etc.), salt, emulsifier, enzyme agent, pigments such as paprika and gardenia, flavorings, etc. However, when using an emulsifier or an enzyme agent, it is preferable to reduce the compounding quantity.

  In the present invention, as described above, 100 parts by mass of raw flour mainly composed of wheat flour, 20-50% by mass of water of 120-250 parts by mass of total water, 0-30 parts by mass of saccharide, necessary If necessary, add other auxiliary ingredients, knead to obtain a dough-like product, and mix while adding the remaining water and sugar in the form of a saccharide solution to obtain a fluid dough. Each process may use a stamping mixer or kneader for koji making, but can also use a mixer for baking or confectionery. The kneading and mixing time varies depending on the mixer used, but is usually about 5 to 15 minutes.

  The obtained fluid dough is steamed, but the steaming conditions are not particularly limited as long as the dough surface is not dried and the starch contained is almost alpha, and the dough temperature is preferably 90 ° C or higher. It is preferable to perform steaming until 95 ° C. or higher. The steaming heat treatment time varies depending on the temperature and the amount of dough, but is usually about 10 to 30 minutes.

  Steamed and heat-treated pregelatinized dough needs to be re-mixed while it is at a temperature higher than room temperature, for example, 40 ° C. or higher. However, it remains hot and is re-mixed immediately without cooling to obtain a koji-like food. It is preferable. For re-mixing, a stamping mixer or kneader for koji making may be used, but a mixer for bread making or confectionery can also be used. The re-mixing time varies depending on the mixer used, but is usually about 0.5 to 10 minutes.

  The obtained rice cake-like food is immediately subjected to a molding machine (for example, a dumpling molding machine) or a baling machine to produce a product of a desired food form such as dumpling, Daifuku, white ball, rice cake, cherry blossoms, suama, fertilizer However, it may be refrigerated or frozen as a food material.

100 parts by weight of wheat flour (Nisshin Flour “Golden Suzuran”), 15 parts by weight of sugar, 0.5 parts by weight of salt, 2 parts by weight of shortening and 60 parts by weight of water are kneaded with a mixer for bread making to obtain a dough-like material. It was. To this bread dough, a sugar solution consisting of 65 parts by weight of sugar and 80 parts by weight of water was added little by little to obtain a fluid dough. Next, the fluid dough was steamed for 15 minutes to be gelatinized, and then re-kneaded for 2 minutes using a bread mixer while hot to obtain a rice cake-like food. Dumplings were produced by applying this rice cake-like food to a dumpling molding machine.
About the obtained dumpling, after storage at room temperature for 4 hours and after storage for 2 days, the taste (only after storage for 4 hours), texture and touch were evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below. . The average value is shown in Table 2 below.

90 parts by weight of wheat flour (Nisshin Flour “Gold Suzuran”), 10 parts by weight tapioca starch (“Yuri” by Matsutani Chemical), 10 parts by weight of sugar, 0.5 parts by weight of salt, 2 parts by weight of shortening and 55 parts by weight of water Was kneaded with a bread mixer to obtain a bread dough-like product. To this bread dough, a sugar solution consisting of 70 parts by weight of sugar and 65 parts by weight of water was added little by little to obtain a fluid dough. Next, a candy-like food was obtained in the same manner as in Example 1. Dumplings were produced by using this rice cake-like food on a dumpling molding machine.
About the obtained dumpling, after storage at room temperature for 4 hours and after storage for 2 days, the taste (only after storage for 4 hours), texture and touch were evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below. . The average value is shown in Table 2 below.

100 parts by weight of wheat flour (Nisshin Flour “Camellia”), 15 parts by weight of sugar, 0.5 parts by weight of salt, 1 part by weight of shortening and 60 parts by weight of water were kneaded with a mixer for bread making to obtain a bread dough-like product. . To this bread dough-like material, a sugar solution consisting of 65 parts by weight of sugar and 140 parts by weight of water was mixed little by little to obtain a fluid dough. Next, a candy-like food was obtained in the same manner as in Example 1. Dumplings were produced by using this rice cake-like food on a dumpling molding machine.
About the obtained dumpling, after storage at room temperature for 4 hours and after storage for 2 days, the taste (only after storage for 4 hours), texture and touch were evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below. . The average value is shown in Table 2 below.

100 parts by weight of flour (Nisshin Flour “Camellia”), 15 parts by weight of sugar, 0.5 parts by weight of salt, 4 parts by weight of shortening and 60 parts by weight of water were kneaded with a mixer for baking to obtain a bread dough-like product. . To this bread dough, a sugar solution consisting of 65 parts by weight of sugar and 190 parts by weight of water was added little by little to obtain a fluid dough. Next, a candy-like food was obtained in the same manner as in Example 1. Dumplings were produced by using this rice cake-like food on a dumpling molding machine.
About the obtained dumpling, after storage at room temperature for 4 hours and after storage for 2 days, the taste (only after storage for 4 hours), texture and touch were evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below. . The average value is shown in Table 2 below.

[Comparative Example 1]
100 parts by mass of rice flour, 80 parts by mass of sugar, 0.5 parts by mass of salt, 2 parts by mass of shortening and 125 parts by mass of water were mixed with a whipper to obtain a fluid dough. Next, the fluid dough was steamed for 15 minutes to be gelatinized, and then kneaded for 2 minutes using a bread mixer while hot to obtain a rice cake-like food. Dumplings were produced by using this rice cake-like food on a dumpling molding machine.
About the obtained dumpling, after storage at room temperature for 4 hours and after storage for 2 days, the taste (only after storage for 4 hours), texture and touch were evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below. . The average value is shown in Table 2 below.

[Comparative Example 2]
A dough was obtained by mixing 100 parts by weight of wheat flour (“Kin Suzuran” manufactured by Nisshin Seifun Co., Ltd.), 80 parts by weight of sugar, 0.5 parts by weight of salt, 2 parts by weight of shortening, and 80 parts by weight of water with a whipper. Next, the dough was steamed for 15 minutes and then kneaded for 2 minutes using a bread mixer while it was hot to obtain a candy-like food. Dumplings were produced by using this rice cake-like food on a dumpling molding machine.
About the obtained dumpling, after storage at room temperature for 4 hours and after storage for 2 days, the taste (only after storage for 4 hours), texture and touch were evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below. . The average value is shown in Table 2 below.

[Comparative Example 3]
A fluid dough was obtained by mixing 100 parts by weight of wheat flour (Nisshin Flour “Gold Suzuran”), 80 parts by weight of sugar, 0.5 parts by weight of salt, 2 parts by weight of shortening and 300 parts by weight of water with a whipper. Next, the fluid dough was steamed for 15 minutes, and then kneaded for 2 minutes using a bread mixer while it was hot. Therefore, it could not be used for evaluation by panelists.
[Comparative Example 4]
A fluid dough was obtained by mixing 100 parts by weight of wheat flour (Nisshin Flour “Cameriya”), 0.5 parts by weight of salt, 2 parts by weight of shortening, and 130 parts by weight of water with a whipper. Next, the fluid dough was steamed for 15 minutes to be gelatinized, and then kneaded for 2 minutes using a bread mixer while hot to obtain a rice cake-like food. Dumplings were produced by using this rice cake-like food on a dumpling molding machine.
About the obtained dumpling, after storage at room temperature for 4 hours and after storage for 2 days, the taste (only after storage for 4 hours), texture and touch were evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below. . The average value is shown in Table 2 below.
[Comparative Example 5]
100 parts by weight of flour (Nisshin Flour Mills “Cameriya”), 120 parts by weight of sugar, 0.5 parts by weight of salt, 2 parts by weight of shortening and 130 parts by weight of water were mixed with a whipper to obtain a fluid dough. Next, the fluid dough was steamed for 15 minutes to be gelatinized, and then kneaded for 2 minutes using a bread mixer while hot to obtain a rice cake-like food. Dumplings were produced by using this rice cake-like food on a dumpling molding machine.
About the obtained dumpling, after storage at room temperature for 4 hours and after storage for 2 days, the taste (only after storage for 4 hours), texture and touch were evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below. . The average value is shown in Table 2 below.

As shown in Table 2, the rice cake-like foods of Examples 1 to 4 had a taste, and after storage for 4 hours and after storage for 2 days, compared to the rice cake-like food obtained using only the rice flour of Comparative Example 1. The rice-like food using rice flour is excellent in all of the texture and touch of the rice. Especially, the rice-like food of the present invention (Examples 1 In 4), it was found that good texture and feel were maintained even after storage for 2 days.
Moreover, in the candy-like foods of Comparative Examples 2 and 4 obtained by using a fluid dough directly without using a bread dough-like material, compared to Examples 1 to 4, the texture and feel, especially after storage for 2 days It turned out that it is inferior in the food texture and tactile sensation. Furthermore, in the candy-like food of Comparative Example 5 obtained using 120 parts by mass of sugar, the texture and feel after storage for 4 hours and after storage for 2 days are good or slightly good. It was found that the taste was slightly inferior to

Grass dumplings were produced in the same manner as in Example 1 except that 2 parts by mass of mugwort powder was further added.
About the manufactured grass dumpling, according to the evaluation criteria of Table 1 similarly to Example 1, food texture and tactile sensation were evaluated. The results are shown in Table 3 below.

In Example 1, a cocoa-flavored dumpling was manufactured in the same manner except that 10 parts by mass of cocoa powder was further added.
About the manufactured cocoa-flavored dumpling, according to the evaluation criteria of Table 1 similarly to Example 1, food texture and tactile sensation were evaluated. The results are shown in Table 3 below.

In Example 1, brown sugar dumplings were produced in the same manner except that brown sugar was used instead of sugar (upper white sugar).
About the manufactured brown sugar dumpling, according to the evaluation criteria of Table 1 similarly to Example 1, food texture and tactile sensation were evaluated. The results are shown in Table 3 below.

In Example 3, sesame-flavored dumplings were produced in the same manner except that 10 parts by weight of ground sesame was further added.
About the produced sesame-flavored dumpling, the food texture and the tactile sensation were evaluated according to the evaluation criteria of Table 1 in the same manner as in Example 1. The results are shown in Table 3 below.

As shown in Table 3, added with mugwort powder, added cocoa powder and added cocoa flavor to the grass dumpling, and used brown sugar instead of sugar to make brown sugar dumpling, ground sesame It has been found that the rice cake-like foods according to the present invention, which are sesame-flavored dumplings, have excellent texture and feel, respectively, and can retain the texture and texture even after two days.

Claims (7)

After adding a portion of the water to be used to the raw flour mainly composed of wheat flour and kneading to obtain a dough-like material, the remaining water is added to this one or more times, mixed and fluidized A method for producing a koji-like food, characterized in that a dough is obtained, the fluidized dough obtained is steamed and heat-treated, and then re-kneaded. The method for producing a koji-like food according to claim 1, wherein saccharide is further added to the remaining water and added as a saccharide solution. The bread dough-like product is obtained by adding 20 to 50% by mass of water out of a total amount of water of 120 to 250 parts by mass to 100 parts by mass of raw flour mainly composed of flour to obtain a bread dough-like product. 2. A method for producing a rice cake-like food according to 2. To 100 parts by mass of raw flour mainly composed of wheat flour, 20 to 50% by mass of water and 0 to 30 parts by mass of saccharides are added among 120 to 250 parts by mass of total water added and 30 to 100 parts by mass of saccharides. The mixture is kneaded to obtain a dough-like product, and then a saccharide solution in which the remaining saccharide is dissolved in the remaining water is added in one or more portions and mixed to obtain a fluid dough. The manufacturing method of the candy-like foodstuff of Claim 1 or 2. The dough-like food according to any one of claims 1 to 4, wherein 50 to 75 parts by mass of water is added to 100 parts by mass of raw flour mainly composed of wheat flour to obtain a dough-like product. Method. When obtaining bread dough-like material, fats and oils 0.5-5 mass parts is added as an auxiliary material to 100 mass parts of raw material flour mainly composed of wheat flour. A method for producing rice cake-like food. The rice cake-like food manufactured by the manufacturing method in any one of Claims 1-6.