JP2021036773A - Low sugar rice cake and its manufacturing method - Google Patents
Low sugar rice cake and its manufacturing method Download PDFInfo
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- JP2021036773A JP2021036773A JP2019158343A JP2019158343A JP2021036773A JP 2021036773 A JP2021036773 A JP 2021036773A JP 2019158343 A JP2019158343 A JP 2019158343A JP 2019158343 A JP2019158343 A JP 2019158343A JP 2021036773 A JP2021036773 A JP 2021036773A
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Abstract
Description
本発明は、良好な食感及び風味を有する低糖質化したもち又はもち状食品に関するものである。 The present invention relates to a low-carbohydrate glutinous or glutinous food having a good texture and flavor.
もちとは一般にもち米に水を加え、蒸すなどの様々な方法で熱を加え、臼などで搗くなどの方法で米粒をつぶし練り上げ、成型した搗き餅のことであるが、搗き餅以外にも、米粉を使用した餅やその他の原料を配合したもち状食品に関しても、もちとして扱われることもある。また製造方法の異なる白玉や団子類や柏餅のようにうるち米を使用した食品も含めもち状食品とされる。 Mochi is generally made by adding water to glutinous rice, heating it by various methods such as steaming, crushing and kneading rice grains with a mortar, etc., and molding it. , Rice cakes made from rice flour and glutinous foods containing other ingredients may also be treated as glutinous rice. In addition, glutinous foods include foods using glutinous rice such as shiratama, dumplings, and kashiwa mochi, which are manufactured by different methods.
もちの一世帯当たりの年間購入量は漸減しているが、各メーカーが年間を通じて販売できる餅製品を開発し、現在では個別包装され長期保存ができるもちが浸透し、スーパーなどで非需要期でも販売されている。これらの包装餅に限っては生産量を維持している。さらに市場を広げるべく、様々な工夫がなされており、例えば、α化させた餅粉とでんぷんを用いてお湯で戻せるもち様食品（特許文献１）やβグルカンを用いて電子レンジで加熱してもち様食品を作るためのミックス粉（特許文献２）などが提案されている。 Although the annual purchase amount of rice cakes per household is gradually decreasing, each manufacturer has developed rice cake products that can be sold throughout the year, and now rice cakes that are individually wrapped and can be stored for a long time have become widespread, even during non-demand periods at supermarkets and the like. It is on sale. The production of these packaged rice cakes is maintained. Various measures have been taken to further expand the market. For example, mochi-like foods that can be reconstituted with hot water using pregelatinized rice cake flour and starch (Patent Document 1) and β-glucan are used and heated in a microwave oven. Mixed powders (Patent Document 2) for making rice cake-like foods have been proposed.
近年、糖尿病などに代表される生活習慣病の改善・予防は大きな課題である。食事の欧米化が進み、栄養の過剰摂取傾向にあり、炭水化物などの糖質の過剰摂取の防止に努めることが近年「低糖質」として大きな注目を集めている。糖質の過剰摂取は血糖値を上昇させるだけでなく消費しきれなかったブドウ糖が、体内で内臓脂肪や皮下脂肪に変化することが知られ、さまざまな疾患との因果関係が示唆されている。高血糖やインスリンの働きを改善するための極端な糖質制限や、適正な量であれば糖質を摂取してよいという比較的緩やかな糖質制限を行うことなど、様々な方法が提案されている。ダイエット法として糖質の量を気にすれば、タンパク質や油分は気にしなくてよいというわかりやすさから、近年広く受け入れられ、様々な低糖質食品が開発、販売されている。 In recent years, improvement and prevention of lifestyle-related diseases such as diabetes have become a major issue. As the westernization of the diet progresses, there is a tendency for excessive intake of nutrition, and efforts to prevent excessive intake of sugars such as carbohydrates have been attracting a great deal of attention in recent years as "low sugar". It is known that excessive intake of sugar not only raises the blood sugar level but also changes glucose that could not be consumed into visceral fat and subcutaneous fat in the body, suggesting a causal relationship with various diseases. Various methods have been proposed, such as extreme sugar restriction to improve hyperglycemia and insulin function, and relatively gradual sugar restriction that sugar can be ingested in an appropriate amount. ing. Since it is easy to understand that if you care about the amount of sugar as a diet method, you do not have to worry about protein and oil, it has been widely accepted in recent years, and various low-carbohydrate foods have been developed and sold.
低糖質食品の開発においてはさまざまな方法が提案されている。例えば麺類は、食物繊維（例えば、難消化性でんぷん類）や活性グルテンを含有させることにより、麺内の糖質含量を低下させている（特許文献３）。また、パンでは、大豆粉や、グルテン、小麦ふすまを含み、糖質量を減らすものなどが提案されている（特許文献４）。米においては米中のアミロースを増やし、吸水量を多くすることで低糖質化する商品などが販売されている。しかしながら、もちやもち状食品においてはもち特有の食感として粘りや伸びなどがあり、麺やパンなどの食品の方法を用いることは難しい。 Various methods have been proposed for the development of low-carbohydrate foods. For example, noodles reduce the sugar content in noodles by containing dietary fiber (for example, resistant starch) and active gluten (Patent Document 3). In addition, bread containing soybean flour, gluten, and wheat bran to reduce sugar mass has been proposed (Patent Document 4). In the United States, products such as products that reduce sugar content by increasing amylose in rice and increasing water absorption are on the market. However, in glutinous and glutinous foods, the texture peculiar to glutinous rice cakes has stickiness and elongation, and it is difficult to use food methods such as noodles and bread.
これまでの米や米粉の加工は、その物性を変化させることに重点が置かれていた。例えば、米粉と増粘剤と水とから、餅の風味・食感を有しながら、餅特有の硬さ及び粘りを低減させ、咀嚼・嚥下困難者の喫食に適した物性を有する食品の製法が提案されている（特許文献５）。膨潤させたカードランを用いてレトルト加工後に冷蔵保存をしても、溶け崩れが生じにくく食感も低下しにくいもち類又は団子類の製法なども提案されている（特許文献６）。しかしながら、もちの糖質量は１００ｇ当たり５０ｇとされ、麺類などに次いで糖質量が高い食品であり、血糖値のコントロールや糖質制限を心掛ける人にとっては気軽に摂取できない食品である。また、もちやもち状食品を、もち様の風味や食感を十分に維持しながら低糖質化された例は確認できなかった。 Until now, the processing of rice and rice flour has focused on changing its physical characteristics. For example, a method for producing a food product from rice flour, a thickener, and water, which has the flavor and texture of rice cake, reduces the hardness and stickiness peculiar to rice cake, and has physical characteristics suitable for eating by people who have difficulty chewing or swallowing. Has been proposed (Patent Document 5). There has also been proposed a method for producing rice cakes or dumplings, which are less likely to melt and collapse and have less deterioration in texture even when refrigerated after retort processing using swollen curdlan (Patent Document 6). However, the sugar mass of rice cake is 50 g per 100 g, which is the second highest sugar mass after noodles and the like, and is a food that cannot be easily ingested by people who are concerned about controlling blood sugar levels and limiting sugar. In addition, it was not possible to confirm an example in which the glutinous or glutinous food was reduced in sugar while sufficiently maintaining the glutinous flavor and texture.
和菓子や菓子類を低糖質化した商品も多く開発されている。それらの多くは低糖質化のために砂糖を減らして甘味をつけるために高甘味度甘味料を使用している。また、小麦粉の一部を大豆粉などに変更して低糖質化を実現しているものもある。しかしながら、もちやもち状食品を含んだ菓子類を低糖質化する試みはなされているが、もちやもち状食品の糖質が高く、十分に満足いくものではなかった。 Many Japanese sweets and confectionery products with low sugar content have been developed. Many of them use high-sweetness sweeteners to reduce sugar and sweeten to reduce sugar. In addition, some wheat flour has been changed to soybean flour to reduce sugar content. However, although attempts have been made to reduce the sugar content of confectioneries containing glutinous and glutinous foods, the sugar content of the glutinous and glutinous foods is high, which is not sufficiently satisfactory.
本発明の課題は、食感及び風味が良好な、低糖質化したもち又はもち状食品を提供することである。 An object of the present invention is to provide a low-carbohydrate glutinous or glutinous food having a good texture and flavor.
発明者らは鋭意研究をした結果、増粘多糖類に加え、難消化性でんぷんと水溶性食物繊維を添加することで、もち本来の味や食感を損なうことなくもちを低糖質化させることができることを発見し、本発明を完成するに至った。本発明は、具体的には以下の通りである。
＜１＞ 米及び／又は米粉、難消化性でんぷん、水溶性食物繊維、並びに増粘多糖類を含む、もち又はもち状食品。
＜２＞難消化性でんぷんが、ＲＳ−３又はＲＳ−４に分類される難消化性でんぷんである、＜１＞に記載のもち又はもち状食品。
＜３＞水溶性食物繊維が、イヌリン、難消化性デキストリン、ポリデキストロース、及びイソマルトデキストリンからなる群から選択される少なくとも１つである、＜１＞又は＜２＞に記載のもち又はもち状食品。
＜４＞もち及びもち状食品基準で、米及び／又は米粉を１０〜６０質量％、難消化性でんぷんを１０〜５０質量％、水溶性食物繊維を３〜４５質量％、増粘多糖類を０．１〜１０質量％、並びに水分を３０〜６０質量％含む、＜１＞〜＜３＞のいずれかに記載のもち又はもち状食品。
＜５＞もち又はもち状食品の全量基準で、糖質の量が４０質量％以下である、＜１＞〜＜４＞のいずれかに記載のもち又はもち状食品。
＜６＞米及び／又は米粉に、難消化性でんぷん、水溶性食物繊維、及び増粘多糖類を添加する工程を含む、もち又はもち状食品の製造方法。
＜７＞水溶性食物繊維及び増粘多糖類を添加する工程
を含む、難消化性でんぷんを含む低糖質化もち又は低糖質化もち状食品の食感及び風味改良方法。
＜８＞＜１＞〜＜５＞のいずれかに記載のもち又はもち状食品を含む、食品組成物。
＜９＞＜１＞〜＜５＞のいずれかに記載のもち又はもち状食品を使用することを特徴とする、食品組成物の製造方法。
As a result of diligent research, the inventors have made it possible to reduce the sugar content of rice cakes by adding resistant starch and water-soluble dietary fiber in addition to thickening polysaccharides, without impairing the original taste and texture of rice cakes. It was discovered that this can be done, and the present invention has been completed. Specifically, the present invention is as follows.
<1> A glutinous or glutinous food containing rice and / or rice flour, resistant starch, water-soluble dietary fiber, and thickening polysaccharide.
<2> The glutinous or glutinous food according to <1>, wherein the resistant starch is a resistant starch classified into RS-3 or RS-4.
<3> The sticky or sticky shape according to <1> or <2>, wherein the water-soluble dietary fiber is at least one selected from the group consisting of inulin, indigestible dextrin, polydextrose, and isomaltodextrin. Food.
<4> Based on glutinous and glutinous food standards, rice and / or rice flour is 10 to 60% by mass, resistant starch is 10 to 50% by mass, water-soluble dietary fiber is 3 to 45% by mass, and thickening polysaccharides. The glutinous or glutinous food according to any one of <1> to <3>, which contains 0.1 to 10% by mass and 30 to 60% by mass of water.
<5> The glutinous or glutinous food according to any one of <1> to <4>, wherein the amount of sugar is 40% by mass or less based on the total amount of the glutinous or glutinous food.
<6> A method for producing a glutinous or glutinous food, which comprises a step of adding resistant starch, water-soluble dietary fiber, and thickening polysaccharide to rice and / or rice flour.
<7> A method for improving the texture and flavor of a low-carbohydrate or low-carbohydrate glutinous food containing resistant starch, which comprises a step of adding water-soluble dietary fiber and a thickening polysaccharide.
<8> A food composition comprising the glutinous or glutinous food according to any one of <1> to <5>.
<9> A method for producing a food composition, which comprises using the glutinous or glutinous food according to any one of <1> to <5>.
本発明によれば、食感及び風味が良好な、低糖質化されたもち又はもち状食品を提供することが可能となる。 According to the present invention, it is possible to provide a low-carbohydrate glutinous or glutinous food having a good texture and flavor.
（もち又はもち状食品）
本明細書において、「もち状食品」とは、米及び／又は米粉に水分、及び必要に応じてその他の原料と熱を加えた後、外力を負荷して成形した食品であり、もちに類する風味及び食感を有するものを意味する。本発明のもち又はもち状食品は、米及び／又は米粉、難消化性でんぷん、水溶性食物繊維、並びに増粘多糖類を含む。
米及び/又は米粉は、加工してあるものでもよい。また、他の穀物又は他の穀物からの抽出物（でんぷんなど）を米及び又は米粉に加えて使用してもよい。
本発明のもち状食品は、製造方法の簡便さ等及び顧客の購買意欲の増大の観点で、好ましくは、もちと同様の物性（弾力、性状、粘りなど）及び外観を有する。
(Mochi or glutinous food)
In the present specification, the "rice cake-like food" is a food product which is formed by applying an external force to rice and / or rice flour after applying water and, if necessary, heat to other raw materials, and is similar to rice cake. It means one having a flavor and texture. The glutinous or glutinous foods of the present invention include rice and / or rice flour, resistant starch, water-soluble dietary fiber, and thickening polysaccharides.
The rice and / or rice flour may be processed. In addition, other grains or extracts from other grains (such as starch) may be used in addition to rice and / or rice flour.
The glutinous food of the present invention preferably has the same physical characteristics (elasticity, properties, stickiness, etc.) and appearance as glutinous foods from the viewpoint of simplicity of manufacturing method and increase of customer's purchasing motivation.
（低糖質化）
本明細書において、「低糖質化」とは、もち又はもち状食品において、炭水化物から食物繊維を除いた糖質の含有量を制限することを意味する。なお、日本食品標準成分表２０１５年版（七訂）では、もちは１００ｇ中約５０ｇ（５０質量％）が糖質であるとされている。
本明細書において「糖質」とは、炭水化物から食物繊維を除いたものを意味し、且つヒトのエネルギー源となる栄養素を意味する。でんぷんは一般的には糖質に該当するが、難消化性でんぷんは、後述のように体内で消化されず、本明細書における「糖質」には含まれない。
(Low-carbohydrate)
As used herein, "low-carbohydrate" means limiting the content of sugar in glutinous or glutinous foods, excluding dietary fiber from carbohydrates. According to the Standard Tables of Food Composition in Japan 2015 (7th edition), about 50 g (50% by mass) of rice cake is sugar.
As used herein, the term "sugar" means a carbohydrate obtained by removing dietary fiber and a nutrient that is a source of energy for humans. Starch generally corresponds to sugar, but resistant starch is not digested in the body as described below and is not included in the "sugar" herein.
本発明のもち又はもち状食品は、もち又はもち状食品基準で、糖質の量が４０質量％以下であり、３５質量％以下が好ましく、３０質量％以下がより好ましく、２５質量％以下がさらに好ましい。 The glutinous or glutinous food of the present invention has a sugar content of 40% by mass or less, preferably 35% by mass or less, more preferably 30% by mass or less, and 25% by mass or less, based on the glutinous or glutinous food standard. More preferred.
（難消化性でんぷん）
本明細書において、「難消化性でんぷん」とは、ヒトの小腸内での酵素消化作用を逃れるでんぷん及びでんぷん分解物を意味する。難消化性でんぷん（Ｒｅｓｉｓｔａｎｔ Ｓｔａｒｃｈ（ＲＳ））は、ＲＳ−１〜４に分類されている。「ＲＳ−１」は粉砕が不十分な穀粒などに含まれるでんぷんであり、物理的に消化酵素が作用できない。「ＲＳ−２」は主にアミロース含量が５０％を超えるでんぷんであり、通常の調理では糊化せずに残り、消化抵抗性を示す。「ＲＳ−３」は老化によりでんぷん分子を再結晶化することで，アミラーゼが作用しにくくなり、消化抵抗性を示すでんぷんである。「ＲＳ−４」は老化防止などでんぷんの物性改良を目的に化学的処理されたもので，各種の加工食品の製造に糊料，乳化剤などとして用いられている。
(Resistant starch)
As used herein, the term "resistant starch" means starch and starch degradation products that escape the enzymatic digestive action in the human small intestine. Resistant starch (RS) is classified into RS-1 to RS-1-4. "RS-1" is a starch contained in grains and the like that are not sufficiently crushed, and digestive enzymes cannot physically act on it. "RS-2" is mainly a starch having an amylose content of more than 50%, and remains ungelatinized in normal cooking and exhibits digestibility. "RS-3" is a starch that exhibits digestion resistance by recrystallizing starch molecules due to aging, which makes it difficult for amylase to act. "RS-4" is chemically treated for the purpose of improving the physical properties of starch such as anti-aging, and is used as a paste, emulsifier, etc. in the production of various processed foods.
本発明において使用される難消化性でんぷんは、食品に利用できるものであればよく、原料としては、粳米、糯米、馬鈴薯、ワキシー馬鈴薯、タピオカ、小麦、トウモロコシ、ワキシートウモロコシ、甘藷、蕨、クズ、サゴなどが使用できる。ＲＳ−３やＲＳ−４における加工の方法も食品に利用できるものであればよく、食品用加工でんぷんに使われる化学処理、例えば、エーテル化処理、リン酸架橋処理、エステル化処理、漂白、酸化処理、及び物理処理、例えば湿熱処理などがあげられ、単独あるいは組み合わせ処理した加工処理でんぷんが使用できる。 The resistant starch used in the present invention may be any as long as it can be used in foods, and the raw materials used are glutinous rice, glutinous rice, potato starch, waxy potato, tapioca, wheat, corn, waxy corn, sweet potato, warabi, kudzu, etc. Sago etc. can be used. The processing method for RS-3 and RS-4 may be any one that can be used for foods, and the chemical treatments used for modified starch for foods, such as etherification treatment, phosphoric acid cross-linking treatment, esterification treatment, bleaching, and oxidation. Treatment and physical treatment, such as wet heat treatment, can be mentioned, and modified starch treated alone or in combination can be used.
本発明のもち又はもち状食品では、ＲＳ−３又はＲＳ−４に分類される難消化性でんぷんを用いることが好ましい。本発明のもち又はもち状食品では、例えば、アミロジェル（ＲＳ−３）、パインスターチ（ＲＳ−４）、ファイバージムＲＷ（ＲＳ−４）等が使用できる。 In the glutinous or glutinous food of the present invention, it is preferable to use resistant starch classified into RS-3 or RS-4. In the glutinous or glutinous food of the present invention, for example, amylogel (RS-3), pineapple (RS-4), fiber gym RW (RS-4) and the like can be used.
難消化性でんぷんの含有量は、もち又はもち状食品の風味及び低糖質化効果を考慮して、もち又はもち状食品基準で、例えば１０〜５０質量％、１５〜４５質量％、１５〜４０質量％、２０〜３５質量％、又は２０〜３０質量％であることができる。 The content of resistant starch is, for example, 10 to 50% by mass, 15 to 45% by mass, and 15 to 40, based on the glutinous or glutinous food standard, in consideration of the flavor and the sugar-reducing effect of the glutinous or glutinous food. It can be 20 to 35% by mass, or 20 to 30% by mass.
（水溶性食物繊維）
本明細書において、「水溶性食物繊維」とは、ヒトの胃や腸などの消化管では消化・吸収されにくい難消化性の食物繊維のうち水溶性のものであり、且つ増粘多糖類に該当しないものを意味する。食物繊維とは、ヒトの胃や腸などの消化管では消化・吸収されにくい難消化性の糖質とされている。食物繊維は、大きく不溶性食物繊維と水溶性食物繊維に分けられ、不溶性食物繊維の代表としてセルロース、小麦ふすま、キチンなどが例示できる。水溶液が高い粘性を示すペクチンやゲルを形成する寒天など、溶媒に添加することにより粘性やゲル化能を示すものは、増粘多糖類に該当する。水溶性食物繊維として一般的に多く利用されているのは、難消化性デキストリン、ポリデキストロース、イヌリンなどである。これらの水溶性食物繊維は血糖値の上昇抑制、整腸作用、血中脂質の低下など種々の生理作用を有していることが知られている。
(Water-soluble dietary fiber)
In the present specification, the "water-soluble dietary fiber" is a water-soluble dietary fiber that is difficult to be digested and absorbed in the digestive tract such as the human stomach and intestine, and is a thickening polysaccharide. Means not applicable. Dietary fiber is an indigestible sugar that is difficult to digest and absorb in the digestive tract such as the human stomach and intestines. Dietary fiber is roughly divided into insoluble dietary fiber and water-soluble dietary fiber, and typical examples of insoluble dietary fiber include cellulose, wheat bran, and chitin. Thickening polysaccharides are those that show viscosity and gelling ability when added to a solvent, such as pectin, which shows high viscosity in an aqueous solution, and agar, which forms a gel. Indigestible dextrin, polydextrose, inulin and the like are commonly used as water-soluble dietary fibers. It is known that these water-soluble dietary fibers have various physiological actions such as suppression of increase in blood glucose level, intestinal regulation action, and reduction of blood lipids.
本発明に使用するために適切な水溶性食物繊維としては、例えば難消化性デキストリン、ポリデキストロース、イヌリン、イソマルトデキストリンなどが例示できる。 Examples of water-soluble dietary fibers suitable for use in the present invention include indigestible dextrin, polydextrose, inulin, isomaltodextrin and the like.
水溶性食物繊維の含有量は、もち又はもち状食品の食感及び風味を考慮して、もち又はもち状食品基準で、例えば３〜４５質量％、３〜４０質量％、３〜３５質量％、４〜３０質量％、４〜２５質量％、又は４〜２０質量％であることができる。 The content of water-soluble dietary fiber is, for example, 3 to 45% by mass, 3 to 40% by mass, and 3 to 35% by mass based on the glutinous or glutinous food standard in consideration of the texture and flavor of the glutinous or glutinous food. It can be 4 to 30% by mass, 4 to 25% by mass, or 4 to 20% by mass.
物性及び食感を考慮して、水溶性食物繊維の添加量は、難消化性でんぷんの添加量の１０〜５０％が好ましく、１０〜４０％がより好ましく、１０〜３５％がさらに好ましい。 In consideration of physical characteristics and texture, the amount of water-soluble dietary fiber added is preferably 10 to 50%, more preferably 10 to 40%, and even more preferably 10 to 35% of the amount of resistant starch added.
（増粘多糖類）
本明細書において「増粘多糖類」とは、複数の糖からなる高分子の水溶性多糖類で、ゲル化・増粘、タンパク質の安定化、ネットワーク形成、保水などの機能を有し、これらの目的で食品・飲料等に添加される食品添加物を意味する。
本発明において使用できる増粘多糖類は、例えば、ペクチン、プルラン、グアーガム、キサンタンガム、ローカストビーンガム、ジェランガム、タマリンドガム、カラギーナン、カルボキシルメチルセルロース、グルコマンナン、カードラン、ゼラチン、寒天、アラビアガム、アルギン酸やその塩類、大豆多糖類などが挙げられる。増粘多糖類は、一種類のみを使用してもよく、複数種類を併用してもよい。
(Thickening polysaccharide)
In the present specification, the "thickening polysaccharide" is a high molecular weight water-soluble polysaccharide composed of a plurality of sugars, and has functions such as gelation / thickening, protein stabilization, network formation, and water retention. It means a food additive added to foods, beverages, etc. for the purpose of.
The thickening polysaccharides that can be used in the present invention include, for example, pectin, pullulan, guar gum, xanthan gum, locust bean gum, gellan gum, tamarind gum, carrageenan, carboxylmethylcellulose, glucomannan, curdlan, gelatin, agar, arabic gum, alginic acid and the like. Examples thereof include salts and soybean polysaccharides. Only one type of thickening polysaccharide may be used, or a plurality of types may be used in combination.
増粘多糖類とは一般的に、水に溶解すると粘性を示したり、ゲル化したりする性質を持った水溶性の高分子物質の総称である。食品衛生法上では増粘安定剤や糊料に分類され、「水に溶解又は分散して粘稠性を生じる高分子物質」のこととされる。増粘安定剤は使い方によって、少量で高い粘性を示す場合には「増粘剤」、液体のものをゼリー状に固める作用（ゲル化）を目的として使う場合には「ゲル化剤」、粘性を高めて食品成分を均一に安定させる効果を目的として使う場合は「安定剤」とされる。本明細書における「増粘多糖類」には、増粘剤、ゲル化剤、安定剤のいずれも包含される。 Thickening polysaccharides are generally a general term for water-soluble polymer substances that have the property of exhibiting viscosity or gelling when dissolved in water. Under the Food Sanitation Law, it is classified as a thickening stabilizer or glue, and is defined as a "polymer substance that dissolves or disperses in water to produce viscosity". Depending on how it is used, the thickening stabilizer is a "thickener" when it shows high viscosity in a small amount, and a "gelling agent" when it is used for the purpose of solidifying a liquid into a jelly (gelling). When used for the purpose of enhancing the effect of stabilizing food ingredients uniformly, it is called a "stabilizer". As used herein, the term "thickening polysaccharide" includes any thickener, gelling agent, and stabilizer.
本発明のもち又はもち状食品における増粘多糖類の含有量は、もち又はもち状食品の物性及び食感を考慮して、もち又はもち状食品基準で、例えば０．１〜１０質量％、０．２〜８質量％、０．３〜６質量％、又は０．４〜４．５質量％であることができる。 The content of the thickening polysaccharide in the glutinous or glutinous food of the present invention is, for example, 0.1 to 10% by mass based on the glutinous or glutinous food standard in consideration of the physical characteristics and texture of the glutinous or glutinous food. It can be 0.2-8% by mass, 0.3-6% by mass, or 0.4-4.5% by mass.
（米及び／又は米粉）
本発明に使用できる米又は米粉は食品に利用できるものであればよく、もち米又はもち米粉が望ましいが、求められる食感に応じてうるち米粉を使用してもよい。米を添加してから粉砕して米粉として使用することもできる。また、でんぷん質、例えば馬鈴薯、ワキシー馬鈴薯、タピオカ、小麦、トウモロコシ、ワキシートウモロコシ、甘藷、蕨、クズ、サゴなどの粉を、米及び／又は米粉に加えて使用してもよい。
(Rice and / or rice flour)
The rice or rice flour that can be used in the present invention may be any rice or rice flour that can be used in foods, and glutinous rice or glutinous rice flour is preferable, but glutinous rice flour may be used depending on the required texture. It is also possible to add rice and then crush it to use it as rice flour. Further, starchy powders such as potato, waxy potato, tapioca, wheat, corn, waxy corn, sweet potato, warabi, kudzu, and sago may be used in addition to rice and / or rice flour.
本発明のもち又はもち状食品における米及び／又は米粉の含有量は、もち又はもち状食品基準で、例えば１０〜６０質量％、１０〜５０質量％、１０〜４５質量％、１０〜４０質量％、又は１５〜３５質量％であることができる。なお、上記含有量は、米及び／又は米粉としての含有量であり、米及び／又は米粉を蒸らすための水は、後述する水分に含有される。 The content of rice and / or rice flour in the glutinous or glutinous food of the present invention is, for example, 10 to 60% by mass, 10 to 50% by mass, 10 to 45% by mass, 10 to 40% by mass based on the glutinous or glutinous food standard. %, Or 15-35% by weight. The above-mentioned content is the content of rice and / or rice flour, and the water for steaming the rice and / or rice flour is contained in the water described later.
本発明のもち又はもち状食品には、その効果を損なわない範囲において、食材、食品添加物等のその他の成分が含まれてもよい。食材としては、例えば、糖類、塩、醤油等の調味料類、ヨモギ、海苔、もち麦等が挙げられる。食品添加物としては、例えば、乳化剤、酸化防止剤、防腐剤、防かび剤等が挙げられる。 The glutinous or glutinous food of the present invention may contain other ingredients such as foodstuffs and food additives as long as the effect is not impaired. Examples of the foodstuff include seasonings such as sugar, salt and soy sauce, mugwort, seaweed, and glutinous wheat. Examples of food additives include emulsifiers, antioxidants, preservatives, fungicides and the like.
本発明のもち又はもち状食品における水分の含有量は、もち又はもち状食品基準で、もち又はもち状食品の風味及び物性を考慮して、例えば３０〜７０質量％、３０〜６５質量％、又は３０〜６０質量％であることができる。 The water content in the glutinous or glutinous food of the present invention is based on the glutinous or glutinous food standard, and in consideration of the flavor and physical characteristics of the glutinous or glutinous food, for example, 30 to 70% by mass, 30 to 65% by mass, Alternatively, it can be 30 to 60% by mass.
本発明のもち又はもち状食品は、通常のもちと同様の方法で製造することができ、異なる方法で製造することもできる。米粉などを膨潤したり、糊化するための手段としては、例えば、蒸す、茹でることや電子レンジによる加熱、滅菌機による加熱等が挙げられる。また、用途に応じて、パックに個別包装して加熱することも可能である。
本発明の効果が得られる限りにおいて、米及び／又は米粉、難消化性でんぷん、水溶性食物繊維、及び増粘多糖類を添加する順序は特に限定されない。また、予めプレミックスを作製してから添加してもよい。
The glutinous or glutinous food of the present invention can be produced by the same method as ordinary glutinous rice cakes, or can be produced by a different method. Examples of means for swelling or gelatinizing rice flour or the like include steaming, boiling, heating with a microwave oven, heating with a sterilizer, and the like. It is also possible to individually wrap it in a pack and heat it according to the application.
As long as the effects of the present invention can be obtained, the order of adding rice and / or rice flour, resistant starch, water-soluble dietary fiber, and thickening polysaccharide is not particularly limited. Alternatively, the premix may be prepared in advance and then added.
本発明のもち又はもち状食品は、もちと同様の物性を有することができ、したがって、本発明のもち又はもち状食品を使用し、常法によりおかきやせんべいなどの低糖質米菓を製造することもできる。また、高甘味度甘味料を使用することで、甘味を付与した低糖質化もち状食品を製造することもできる。
その他にも、当業者に公知の方法を用いて、例えば雑煮、ぜんざい、みそ汁、吸い物、スープ、サラダ、グラタン、ピザ、おやき、パン、お茶漬け、かきもち、あられ、ケーキ、煎餅、羊羹、プリン、ゼリー、どら焼き、アイスクリームなどを本発明のもち又はもち状食品を使用して製造することができる。これらの食品を製造する場合、これらの食品の製造会社が本発明のもち又はもち状食品を自ら調製することもでき、あるいは他社から購入して、食品を製造するために使用することもできる。
The rice cake or rice cake-like food of the present invention can have the same physical properties as rice cake, and therefore, the rice cake or rice cake-like food of the present invention is used to produce low-sugar rice crackers such as rice crackers and rice crackers by a conventional method. You can also do it. Further, by using a high-sweetness sweetener, it is possible to produce a low-carbohydrate glutinous food having a sweetness.
In addition, using methods known to those skilled in the art, for example, ozoni, zenzai, miso soup, soup, soup, salad, gratin, pizza, oyaki, bread, ochazuke, kakimochi, hail, cake, rice cake, sheep rice cake, pudding, Jelly, dorayaki, ice cream and the like can be produced using the glutinous or glutinous food of the present invention. When producing these foods, the manufacturer of these foods may prepare the glutinous or glutinous foods of the present invention by themselves, or purchase them from other companies and use them for producing the foods.
以下に実施例を記載し、本発明をさらに詳しく説明する。ただし、本発明はこれに限定されるものではない。なお、％の表示は特に説明のない限り質量％を示す。 Examples will be described below, and the present invention will be described in more detail. However, the present invention is not limited to this. In addition, the display of% indicates mass% unless otherwise specified.
試験例１〜４の試験（比較例１〜７、及び実施例１〜１３）については各処方に従って水以外の原材料を計量し、よく混合した。水を少しずつ加えながら練り上げ、１５分間蒸し、一度攪拌し、再度１５分間蒸した。蒸しあげた生地を均一になるまで練り上げたのち、伸展、成型し放冷した。十分に熱がとれたのち、密閉容器に入れ、各評価まで冷蔵保管を行った。なお、加水量は生地の状態を確認しながら添加量を調整した。試験例１〜４において使用している増粘多糖類は、カラギナン、グルコマンナン、キサンタンガムの混合製剤を４３．５％、カードラン８．７％、メチルセルロース３４．８％、グルコマンナン１３．０％を混合したものを使用している。 For the tests of Test Examples 1 to 4 (Comparative Examples 1 to 7 and Examples 1 to 13), raw materials other than water were weighed according to each formulation and mixed well. It was kneaded while adding water little by little, steamed for 15 minutes, stirred once, and steamed again for 15 minutes. The steamed dough was kneaded until uniform, then stretched, molded and allowed to cool. After sufficient heat was removed, it was placed in a closed container and refrigerated until each evaluation. The amount of water added was adjusted while checking the condition of the dough. The thickening polysaccharides used in Test Examples 1 to 4 are a mixed preparation of carrageenan, glucomannan, and xanthan gum at 43.5%, curdlan 8.7%, methylcellulose 34.8%, and glucomannan 13.0%. Is used as a mixture of.
試験例５〜８（比較例８〜１６、及び実施例１４〜２２）については増粘多糖類の量が異なるため、各処方に従って水以外の原材料を計量し、よく混合した。水を加えて練った後、電子レンジを用いて加熱し、さらに均一になるまで練り上げた。生地状態を確認しながら、必要に応じてさらに過熱・混錬後、伸展、成型し放冷した。十分に熱がとれたのち、密閉容器に入れ、各評価まで冷蔵保管を行った。 Since the amounts of thickening polysaccharides differed in Test Examples 5 to 8 (Comparative Examples 8 to 16 and Examples 14 to 22), raw materials other than water were weighed according to each formulation and mixed well. After adding water and kneading, it was heated in a microwave oven and kneaded until it became uniform. While checking the condition of the dough, it was further heated and kneaded as necessary, then stretched, molded and allowed to cool. After sufficient heat was removed, it was placed in a closed container and refrigerated until each evaluation.
生地状態、食感、伸び、風味及び色のそれぞれに関して、パネラー３〜５人が評価し、比較例８のもちと比較した。生地状態は、手で触れた際の感触及び目視の状態であり、物性の評価項目である。生地状態を生地の加熱前、生地の加熱後成型前、及び放冷後固化時（流通時を想定）の３ポイントで評価した。食感及び伸びは、焼き餅を提供することを想定し、固化した各試料をオーブントースターで再加熱して、パネラーが食した際の食感及び伸びを評価した。糖質量は計算値を示す。 Each of the dough condition, texture, elongation, flavor and color was evaluated by 3 to 5 panelists and compared with the rice cake of Comparative Example 8. The state of the fabric is a state of touch and visual appearance when touched by hand, and is an evaluation item of physical properties. The state of the dough was evaluated at three points: before heating the dough, after heating the dough, before molding, and after allowing to cool and solidifying (assuming distribution). As for the texture and elongation, assuming that the yakimochi was provided, each solidified sample was reheated with an oven toaster, and the texture and elongation when eaten by the panelists were evaluated. The sugar mass indicates the calculated value.
試験例１の配合を表１に、結果を表２にまとめた。比較例１〜５では難消化性でんぷんにより最適な加水量が大きく異なった。また、難消化性でんぷんと増粘多糖類を使用した低糖質もち状食品には、物性、食感及び風味においてさまざまな問題があることが確認された。また比較例５より米粉及び水溶性食物繊維のみではもち状の性質を形成することができなかったことが分かる。 The formulations of Test Example 1 are summarized in Table 1 and the results are summarized in Table 2. In Comparative Examples 1 to 5, the optimum amount of water added was significantly different depending on the resistant starch. In addition, it was confirmed that low-carbohydrate glutinous foods using resistant starch and thickening polysaccharide have various problems in physical characteristics, texture and flavor. Further, from Comparative Example 5, it can be seen that the rice flour and the water-soluble dietary fiber alone could not form the sticky property.
試験例２の配合を表３に、結果を表４にまとめた。実施例１〜６ではもち又はもち状食品として十分に利用、喫食できる範囲の物が得られた。実施例２及び３では、若干の雑味が確認できたが水溶性食物繊維によりマスキングされており、もちとして十分利用可能と判断した。水溶性食物繊維として難消化性デキストリンやイソマルトデキストリンを使用したものは、若干黄色みやクリーム色を呈するがきな粉などと食べる場合には十分実用に耐えるものであった。また、ポリデキストロースを使用したものは甘味があるが、黒糖を混ぜた寒もちなどのもちに砂糖を加えるもち状食品として利用する場合には十分実用に耐えうるものであった。中でもイヌリンを用いたものは色味ともによく、もちとしての風味や物性を有するものであった。
しかしながら、難消化性でんぷんを用いず不溶性食物繊維を使用した比較例６においてはもち状の食感及び物性を形成することができなかった。したがって、難消化性でんぷん及び水溶性食物繊維を組み合わせることで、もちにふさわしい物性（弾力及びまとまり）が得られると考えられた。
試験例２の結果により、米及び／又は米粉、難消化性でんぷん、水溶性食物繊維、並びに増粘多糖類を含む実施例１〜６は、良好な物性、食感、及び風味を示すことが示された。
The formulations of Test Example 2 are summarized in Table 3 and the results are summarized in Table 4. In Examples 1 to 6, foods in a range that can be sufficiently used and eaten as glutinous or glutinous foods were obtained. In Examples 2 and 3, although some miscellaneous taste was confirmed, it was masked by water-soluble dietary fiber, and it was judged that the rice cake could be sufficiently used. Those using indigestible dextrin or isomaltodextrin as water-soluble dietary fiber were sufficiently practical when eaten with soybean flour having a slight yellowish or cream color. In addition, although polydextrose is used, it has a sweet taste, but it can be sufficiently put into practical use when it is used as a glutinous food in which sugar is added to rice cakes such as cold rice cakes mixed with brown sugar. Among them, the one using inulin had a good color and had a sticky flavor and physical characteristics.
However, in Comparative Example 6 in which insoluble dietary fiber was used without using resistant starch, a sticky texture and physical properties could not be formed. Therefore, it was considered that the combination of resistant starch and water-soluble dietary fiber would provide physical characteristics (elasticity and cohesiveness) suitable for rice cake.
According to the results of Test Example 2, Examples 1 to 6 containing rice and / or rice flour, resistant starch, water-soluble dietary fiber, and thickening polysaccharide show good physical characteristics, texture, and flavor. Shown.
試験例３の配合を表５に、結果を表６にまとめた。難消化性でんぷんと水溶性食物繊維の量を検証したところ、比較例7において水溶性食物繊維がない場合には糊っぽく、もち状の弾力にかけるものであった。さらには難消化性でんぷんの味が餅としての風味を損なうものであった。実施例７及び８では、若干の雑味が確認できたがマスキングされており、もちとして十分利用可能と判断した。実施例９では、やや甘みが感じられ、食感としては少し伸びが弱かったが、もちとして十分利用可能と判断した。また、実施例９では、工程中にべたつきが感じられたが、もちとして十分利用可能と判断した。
試験例３の結果により、米及び／又は米粉、難消化性でんぷん、水溶性食物繊維、並びに増粘多糖類を含む実施例７〜９は、良好な物性、食感、及び風味を示すことが示された。
The formulations of Test Example 3 are summarized in Table 5, and the results are summarized in Table 6. When the amounts of resistant starch and water-soluble dietary fiber were examined, in Comparative Example 7, when there was no water-soluble dietary fiber, it was sticky and had a sticky elasticity. Furthermore, the taste of resistant starch impaired the flavor of rice cake. In Examples 7 and 8, some miscellaneous tastes could be confirmed, but they were masked, and it was judged that they could be sufficiently used as rice cakes. In Example 9, a little sweetness was felt, and the texture was slightly weak, but it was judged that the rice cake could be sufficiently used. Further, in Example 9, although stickiness was felt during the process, it was judged that the rice cake could be sufficiently used.
According to the results of Test Example 3, Examples 7 to 9 containing rice and / or rice flour, resistant starch, water-soluble dietary fiber, and thickening polysaccharide show good physical characteristics, texture, and flavor. Shown.
試験例４の配合を表７に、結果を表８にまとめた。増粘多糖類の配合を変更したものの、大きな差は確認できなかった。
また、試験例４の結果により、米及び／又は米粉、難消化性でんぷん、水溶性食物繊維、並びに増粘多糖類を含む実施例１０〜１３は、良好な物性、食感、及び風味を示すことが示された。
The formulations of Test Example 4 are summarized in Table 7 and the results are summarized in Table 8. Although the composition of the thickening polysaccharide was changed, no significant difference could be confirmed.
In addition, according to the results of Test Example 4, Examples 10 to 13 containing rice and / or rice flour, resistant starch, water-soluble dietary fiber, and thickening polysaccharide show good physical characteristics, texture, and flavor. Was shown.
試験例５の配合を表９に、結果を表１０にまとめた。比較例８は一般的な餅の物性、食感及び風味を示し、試験方法に問題がないことを確認できた。また、比較例８の物性、風味、食感、及び色を基準として、全ての実施例及び比較例を評価した。比較例９〜１１より特許文献７にあるようなカードランを含む増粘多糖類を増量し、そして加水を増やすことにより低糖質化を試みたが、もち状の物性、食感、及び風味を示さなかった。 The formulations of Test Example 5 are summarized in Table 9 and the results are summarized in Table 10. Comparative Example 8 showed general physical characteristics, texture and flavor of rice cake, and it was confirmed that there was no problem in the test method. In addition, all Examples and Comparative Examples were evaluated based on the physical characteristics, flavor, texture, and color of Comparative Example 8. From Comparative Examples 9 to 11, the amount of thickening polysaccharide containing curdlan as described in Patent Document 7 was increased, and the sugar content was reduced by increasing the amount of water added. Not shown.
試験例６の配合を表１１に、結果を表１２にまとめた。実施例１４は、比較例８と同様の物性、食感、風味、及び色を示した。比較例１２は、加熱前に液状となり、緩く、付着性が高く、べたつきもあり、食感が非常に悪い結果となった。
また、試験例６の結果により、米及び／又は米粉、難消化性でんぷん、水溶性食物繊維、並びに増粘多糖類を含む実施例１４は、良好な物性、食感、及び風味を示すことが示された。
The formulations of Test Example 6 are summarized in Table 11 and the results are summarized in Table 12. Example 14 showed the same physical characteristics, texture, flavor, and color as Comparative Example 8. In Comparative Example 12, it became liquid before heating, was loose, had high adhesiveness, was sticky, and had a very poor texture.
In addition, according to the results of Test Example 6, Example 14 containing rice and / or rice flour, resistant starch, water-soluble dietary fiber, and thickening polysaccharide shows good physical characteristics, texture, and flavor. Shown.
試験例７の配合を表１３に、結果を表１４にまとめた。水溶性食物繊維を添加せず、難消化性でんぷん及び増粘多糖類のみを添加すると、でんぷん様の糊状食感が生じるなど、もちとは異なる風味が強く出てしまった。 The formulations of Test Example 7 are summarized in Table 13 and the results are summarized in Table 14. When only resistant starch and thickening polysaccharide were added without adding water-soluble dietary fiber, a starch-like paste-like texture was produced, and a flavor different from that of rice cake was strongly exhibited.
増粘多糖類を一種類又は二種類のみ使用した場合でも、実施例１５〜２２のもち状食品は良好な食感及び風味を示した。
試験例８の結果により、米及び／又は米粉、難消化性でんぷん、水溶性食物繊維、並びに増粘多糖類を含む実施例１５〜２２は、良好な食感、及び風味を示すことが示された。
Even when only one or two thickening polysaccharides were used, the glutinous foods of Examples 15 to 22 showed a good texture and flavor.
The results of Test Example 8 show that Examples 15-22, which contain rice and / or rice flour, resistant starch, water-soluble dietary fiber, and thickening polysaccharides, exhibit good texture and flavor. It was.
〔製造例１：低糖質化あんこ餅の製造〕
本発明のもち又はもち状食品を使用して、従来技術では製造することが困難であった、低糖質化した甘味を製造することができる。
[Production Example 1: Production of low-carbohydrate ankoro mochi]
Using the glutinous or glutinous food of the present invention, it is possible to produce a low-carbohydrate sweetness that was difficult to produce by the prior art.
低糖質化したもちは実施例1と同じ配合及び調製方法で得た。 The low-carbohydrate rice cake was obtained by the same formulation and preparation method as in Example 1.
低糖質あんは以下の方法で製造した。
まずは、小豆を定法によってゆで小豆とした。具体的には水洗い後、水で煮て蒸らし、ざるにとって、お湯を切って渋きりした。再度茹で上げ、適切な状態になったらところで湯切りし水に短時間浸漬して十分に水切りを行った。
Low-carbohydrate bean paste was produced by the following method.
First, azuki beans were boiled by a standard method. Specifically, after washing with water, it was boiled in water and steamed, and for the colander, the hot water was drained and it was astringent. It was boiled again, and when it was in an appropriate state, it was drained and soaked in water for a short time to drain it sufficiently.
別の鍋にグラニュー糖７．４ｇ、上白糖７．４ｇ、イヌリン１６．４ｇを測り取り、約４０ｇの水を加えて加熱溶解し、低糖質化糖液を得た。 In another pan, 7.4 g of granulated sugar, 7.4 g of white sugar, and 16.4 g of inulin were measured, and about 40 g of water was added and dissolved by heating to obtain a low-sugar sugar solution.
ゆで小豆３２．８ｇと低糖質化糖液をまぜ、火にかけて適切な硬さになるまであん錬し、粗熱をとり、低糖質あんを得た。 32.8 g of boiled azuki beans and a low-carbohydrate sugar solution were mixed and squeezed until the hardness became appropriate, and the rough heat was removed to obtain a low-carbohydrate bean paste.
低糖質もち４２ｇに低糖質あんを１８ｇのせることで、市販のあんこ餅と比較して糖質を７０％低減したあんこ餅を作製することができた。 By adding 18 g of low-carbohydrate bean paste to 42 g of low-carbohydrate rice cake, it was possible to produce anko-mochi with 70% less sugar than commercially available anko-mochi.
〔製造例２：低糖質化あられの製造〕
本発明のもち又はもち状食品を使用して、従来技術では製造することが困難であった、低糖質化した米菓を製造することができる。
[Production Example 2: Production of low-carbohydrate hail]
Using the glutinous or glutinous food of the present invention, it is possible to produce a low-carbohydrate rice cracker, which was difficult to produce by the prior art.
低糖質化したもちは実施例1と同じ配合及び調製方法で得た。 The low-carbohydrate rice cake was obtained by the same formulation and preparation method as in Example 1.
低糖質もちを薄く切り、50℃に設定した乾燥機で乾燥させ、その後１７０℃〜１８０℃で油調することで、市販のあられと比較して糖質を５０％低減したあられを作製することができた。 To make hail with 50% less sugar than commercially available hail by cutting low-carbohydrate rice cake into thin slices, drying in a dryer set at 50 ° C, and then adjusting the oil at 170 ° C to 180 ° C. Was done.
本発明によれば、物性、食感及び風味が良好である低糖質化したもち又はもち状食品を提供することができる。 According to the present invention, it is possible to provide a low-carbohydrate glutinous or glutinous food having good physical characteristics, texture and flavor.
Claims (9)
を含む、難消化性でんぷんを含む低糖質化もち又は低糖質化もち状食品の食感及び風味改良方法。 A method for improving the texture and flavor of a low-carbohydrate or low-carbohydrate glutinous food containing resistant starch, which comprises a step of adding water-soluble dietary fiber and thickening polysaccharide.
A method for producing a food composition, which comprises using the glutinous or glutinous food according to any one of claims 1 to 5.
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