JP7240660B2 - Hardening accelerator for rice cake dough and method for producing rice cake dough with reduced refrigeration time for hardening - Google Patents
Hardening accelerator for rice cake dough and method for producing rice cake dough with reduced refrigeration time for hardening Download PDFInfo
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Description
本発明は、餅生地用硬化促進剤および硬化のための冷蔵時間が短縮された餅生地の製造方法に関する。 TECHNICAL FIELD The present invention relates to a hardening accelerator for rice cake dough and a method for producing rice cake dough with reduced refrigeration time for hardening.
餅生地が、煎餅、あられ、おかき、ライスクラッカーなどの米菓の原料に用いられている。餅生地は、切断に適した硬度にするため、４℃前後で４８～７２時間、冷蔵される。この冷蔵時間を短縮して生産効率を高めるため、餅生地をトランスグルタミナーゼ、ブランチングエンザイム、α－グルコシダーゼ、および還元剤で処理する技術が開示されている（例えば、特許文献１参照）。また、分岐α－グルカン混合物を有効成分とする澱粉糊化生地用硬化促進剤が開示されている（例えば、特許文献２参照）。 Mochi dough is used as a raw material for rice crackers such as senbei, rice crackers, okaki and rice crackers. The mochi dough is refrigerated at around 4°C for 48-72 hours to give it a firmness suitable for cutting. In order to shorten the refrigeration time and increase the production efficiency, a technique of treating rice cake dough with transglutaminase, branching enzyme, α-glucosidase, and a reducing agent has been disclosed (see, for example, Patent Document 1). Further, a hardening accelerator for starch-gelatinized dough containing a mixture of branched α-glucans as an active ingredient has been disclosed (see, for example, Patent Document 2).
特許文献１の餅生地改質用の酵素製剤は、数種類の原材料を調製して成るため、製造コストがかさむという課題があった。特許文献２の澱粉糊化生地用硬化促進剤は、現実に使用可能な添加量の場合、冷蔵２４時間後では硬さの差が小さいことから、４８時間の冷蔵を必要とするという課題があった。 The enzyme preparation for modifying the rice cake dough disclosed in Patent Document 1 has a problem that the production cost is high because several kinds of raw materials are prepared. The hardening accelerator for starch-gelatinized dough in Patent Document 2 has a problem in that, when the amount added is practically usable, the difference in hardness is small after 24 hours of refrigeration, requiring refrigeration for 48 hours. rice field.
本発明は、このような課題に着目してなされたもので、冷蔵時間の短縮による生産効率の向上と製造コストの低廉化を図ることができる餅生地用硬化促進剤および硬化のための冷蔵時間が短縮された餅生地の製造方法を提供することを目的とする。 The present invention has been made with a focus on such problems. is shortened .
上記目的を達成するために、本発明に係る餅生地用硬化促進剤は、セルロースナノファイバーを含むことを特徴とする。
前記セルロースナノファイバーは、カルボキシメチル化変性セルロースナノファイバーであることが好ましい。
本発明に関する硬化のための冷蔵時間が短縮された餅生地は、本発明に係る餅生地用硬化促進剤を含むことを特徴とする。
In order to achieve the above object, the hardening accelerator for rice cake dough according to the present invention is characterized by containing cellulose nanofibers.
The cellulose nanofibers are preferably carboxymethylation-modified cellulose nanofibers.
The rice cake dough with a shortened refrigeration time for hardening according to the present invention is characterized by containing the hardening accelerator for rice cake dough according to the present invention.
本発明に係る硬化のための冷蔵時間が短縮された餅生地の製造方法は、本発明に係る餅生地用硬化促進剤と米と水とを混合し糊化および混練することを特徴とする。
本発明において、前記米はもち米粉から成ることが好ましい。
本発明に係る硬化のための冷蔵時間が短縮された餅生地の製造方法では、本発明に係る餅生地用硬化促進剤と米と水とを混合し蒸煮することにより糊化することが好ましい。
The method for producing rice cake dough with reduced refrigeration time for hardening according to the present invention is characterized by mixing the hardening accelerator for rice cake dough according to the present invention, rice and water, and gelatinizing and kneading the mixture.
In the present invention, the rice is preferably made of glutinous rice flour.
In the method for producing rice cake dough with a shortened refrigeration time for hardening according to the present invention, it is preferred that the hardening accelerator for rice cake dough according to the present invention, rice and water are mixed and then gelatinized by steaming.
本発明に係る硬化のための冷蔵時間が短縮された餅生地の製造方法により製造された餅生地は、餅生地用硬化促進剤により硬化が促進されるため、冷蔵時間の短縮による生産効率の向上と製造コストの低廉化を図ることができる。 The rice cake dough produced by the method for producing rice cake dough with a shortened refrigeration time for hardening according to the present invention is accelerated by the hardening accelerator for rice cake dough, so production efficiency is improved by shortening the refrigeration time. And the manufacturing cost can be reduced.
本発明によれば、冷蔵時間の短縮による生産効率の向上と製造コストの低廉化を図ることができる餅生地用硬化促進剤および硬化のための冷蔵時間が短縮された餅生地の製造方法を提供することができる。 According to the present invention, there is provided a rice cake dough hardening accelerator capable of improving production efficiency and reducing manufacturing costs by shortening refrigeration time, and a method for producing rice cake dough with reduced refrigeration time for hardening. can do.
本発明の実施の形態の餅生地用硬化促進剤は、セルロースナノファイバーを含む。セルロースナノファイバーは、木材繊維をナノオーダーにまで微細化したものである。セルロースナノファイバーは化学変性処理を行なってもよい。化学変性処理は、セルロースの少なくとも一部を化学変性する処理であればよく、特に限定されないが、例えば、酸化、エーテル化、リン酸化、エステル化、およびカルボキシメチル化が挙げられ、酸化、カルボキシメチル化、またはエステル化が好ましく、カルボキシメチル化がより好ましい。
餅生地用硬化促進剤は、水溶液などの液体であっても、ペースト状、顆粒状、粉末状であってもよく、形態は制限されない。
A hardening accelerator for rice cake dough according to an embodiment of the present invention contains cellulose nanofibers. Cellulose nanofibers are obtained by miniaturizing wood fibers to nano-order. Cellulose nanofibers may be chemically modified. The chemical modification treatment is not particularly limited as long as it chemically modifies at least part of the cellulose. Examples thereof include oxidation, etherification, phosphorylation, esterification, and carboxymethylation. conversion or esterification is preferred, and carboxymethylation is more preferred.
The hardening accelerator for rice cake dough may be a liquid such as an aqueous solution, or may be in the form of paste, granules, or powder, and the form is not limited.
本発明の実施の形態の餅生地は、本発明の実施の形態の餅生地用硬化促進剤を含む。本発明の実施の形態の餅生地の製造方法は、本発明の実施の形態の餅生地用硬化促進剤と米と水とを混合し糊化および混練する方法から成る。餅生地用硬化促進剤と米とを混合し糊化する際には、水を混合することが好ましい。糊化の際には、餅生地用硬化促進剤と米と水とを混合し蒸煮することにより糊化することが好ましい。
糊化は、蒸煮のほか、炊飯、その他の加熱により行ってもよい。「糊化および混練」には、蒸煮の場合、蒸煮した後に混練する方法と、蒸練機を使用して蒸煮と混練とを同時に行う方法とを含む。
The rice cake dough of the embodiment of the present invention contains the rice cake dough hardening accelerator of the embodiment of the present invention. A method for producing rice cake dough according to an embodiment of the present invention comprises a method of mixing the hardening accelerator for rice cake dough according to an embodiment of the present invention, rice and water, and gelatinizing and kneading the mixture. Water is preferably mixed when the hardening accelerator for rice cake dough and rice are mixed and gelatinized. When gelatinizing, it is preferable to gelatinize by mixing and steaming the hardening accelerator for rice cake dough, rice and water.
Gelatinization may be performed by steaming, rice cooking, or other heating. "Gelatinization and kneading" includes, in the case of steaming, a method of kneading after steaming and a method of simultaneously steaming and kneading using a steamer.
餅生地の製造方法では、餅生地の原材料として、調味料、賦形剤、蛋白質、キレート剤、乳化剤、油脂、着色剤、酸味料、香料、その他の食品添加物が混合されてもよい。餅生地用硬化促進剤の含有量は、餅生地の硬化促進効果が得られれば制限されないが、原材料の米に対して1～4質量％が好ましい。 In the method for producing rice cake dough, seasonings, excipients, proteins, chelating agents, emulsifiers, oils and fats, coloring agents, acidulants, flavors, and other food additives may be mixed as raw materials for rice cake dough. The content of the rice cake dough hardening accelerator is not limited as long as the effect of accelerating the hardening of the rice cake dough is obtained, but it is preferably 1 to 4% by mass based on the raw material rice.
本発明において、「餅生地」とは、米を糊化した後、混練した、加熱工程前のものをいう。「米」は、うるち米でももち米でもよい。「米」は、米粉から成ることが好ましいが、精米または玄米から成ってもよい。「米」はもち米粉から成ることが特に好ましい。 In the present invention, the "rice cake dough" refers to the dough obtained by gelatinizing rice and kneading it before the heating process. "Rice" may be non-glutinous rice or glutinous rice. "Rice" preferably consists of rice flour, but may consist of polished rice or brown rice. It is particularly preferred that the "rice" consists of glutinous rice flour.
餅生地は、加熱工程により米菓などの食品に加工される。加工可能な米菓としては、煎餅、ライスクラッカー、あられ、おかき等が挙げられる。加熱工程は、焼成であっても、油ちょうであってもよい。 The rice cake dough is processed into foods such as rice crackers through a heating process. Rice crackers that can be processed include rice crackers, rice crackers, rice crackers, and okaki. The heating step may be baking or frying.
もち米粉55ｇに対して水12gと、カルボキシメチル化変性セルロースナノファイバー溶液（ｃｅｌｌｅｎｐｉａ ＣＳ－０１（日本製紙製）の3質量％水溶液をホモジナイザー処理後、レトルト処理したもの)33ｇを加え、縦型ミキサーにて低速で5分間攪拌後、蒸器にて20分間蒸煮した。蒸しあがった蒸煮物を縦型ミキサーにて中速で5分間攪拌し、約6～7mmの厚さにそろえ、冷蔵庫にて4℃で24~48時間静置した。こうして、餅生地（テスト）を製造した。 Add 12 g of water to 55 g of glutinous rice flour and 33 g of a carboxymethylated modified cellulose nanofiber solution (3% by weight aqueous solution of cellenpia CS-01 (manufactured by Nippon Paper Industries Co., Ltd.) after homogenization and retort treatment), and mix with a vertical mixer. After stirring at low speed for 5 minutes, the mixture was steamed for 20 minutes in a steamer. The steamed product was stirred in a vertical mixer at medium speed for 5 minutes, made uniform to a thickness of about 6 to 7 mm, and allowed to stand in a refrigerator at 4°C for 24 to 48 hours. Thus, a rice cake dough (test) was produced.
比較のため、もち米粉55ｇに対して水45ｇを加え、縦型ミキサーにて低速で5分間攪拌後、蒸器にて20分間蒸煮した。蒸しあがった蒸煮物を縦型ミキサーにて中速で5分間攪拌し、約6～7mmの厚さにそろえ、冷蔵庫にて4℃で24~48時間静置した。こうして、餅生地（コントロール）を製造した。 For comparison, 45 g of water was added to 55 g of glutinous rice flour, stirred at a low speed for 5 minutes with a vertical mixer, and then steamed for 20 minutes with a steamer. The steamed product was stirred in a vertical mixer at medium speed for 5 minutes, made uniform to a thickness of about 6 to 7 mm, and allowed to stand in a refrigerator at 4°C for 24 to 48 hours. Thus, a rice cake dough (control) was produced.
［試験方法］
レオメーターによる破断強度解析を用いて、テストおよびコントロールについて冷蔵24h後、48時間後に解析を行った。レオメーターの条件は、治具：クサビ形、荷重：20kg、測定歪率：99％、測定速度：1mm/secで行った。
その結果を図１に示す。図１で、「C24ｈ」は冷蔵庫にて24時間静置したコントロールの餅生地を、「C48ｈ」は冷蔵庫にて48時間静置したコントロールの餅生地を、「T24ｈ」は冷蔵庫にて24時間静置した実施例（テスト）の餅生地を、「T48ｈ」は冷蔵庫にて48時間静置した実施例（テスト）の餅生地を示す。
[Test method]
Rheometer breaking strength analysis was used to analyze the test and control after 24 and 48 hours of refrigeration. The conditions of the rheometer were as follows: jig: wedge-shaped, load: 20 kg, measurement strain rate: 99%, measurement speed: 1 mm/sec.
The results are shown in FIG. In Fig. 1, "C24h" is the control rice cake dough left in the refrigerator for 24 hours, "C48h" is the control rice cake dough left in the refrigerator for 48 hours, and "T24h" is the rice cake dough left in the refrigerator for 24 hours. "T48h" indicates the rice cake dough of the example (test) left in the refrigerator for 48 hours.
［試験結果］
コントロールでは冷蔵1日目では硬化はあまり観察されなかったが、テストでは生地が硬くなっていた。冷蔵2日目では、コントロールにおいて冷蔵1日目のテストに近い硬さになっていた。一方で、テストではさらに硬化が進み、より生地が硬くなっていた。このように、セルロースナノファイバーを餅生地用硬化促進剤として使用することにより、餅生地の冷蔵時間を短縮して米菓の時間当たりの生産量を増加させ、製造コストの低廉化を図ることができる。
[Test results]
In the control, less hardening was observed on the first day of refrigeration, but in the test the dough was stiff. On the second day of refrigeration, the control had a hardness close to that of the test on the first day of refrigeration. On the other hand, in the test, the hardening progressed further and the dough became stiffer. In this way, by using cellulose nanofibers as a hardening accelerator for rice cake dough, it is possible to shorten the refrigeration time of rice cake dough, increase the production volume of rice crackers per hour, and reduce the production cost. can.
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| JP2010063444A (en) | 2008-09-12 | 2010-03-25 | Kenichi Suzuki | Method for producing rice confectionery |
| JP2014023448A (en) | 2012-07-25 | 2014-02-06 | Takai Shokuhin Kk | Production of rice cracker dough composition, rice cracker dough, rice cracker, and rice cracker dough |
| JP2016027795A (en) | 2014-07-10 | 2016-02-25 | 国立大学法人鳥取大学 | Technology for heightening grain powder dough strength by bio-nanofiber |
| WO2018030392A1 (en) | 2016-08-08 | 2018-02-15 | 日本製紙株式会社 | Method for evaluating cellulose nanofiber dispersion, cellulose nanofiber aqueous dispersion, and cellulose nanofiber-containing food, cosmetic, and rubber composition |
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|---|---|---|---|---|
| JP2010063444A (en) | 2008-09-12 | 2010-03-25 | Kenichi Suzuki | Method for producing rice confectionery |
| JP2014023448A (en) | 2012-07-25 | 2014-02-06 | Takai Shokuhin Kk | Production of rice cracker dough composition, rice cracker dough, rice cracker, and rice cracker dough |
| JP2016027795A (en) | 2014-07-10 | 2016-02-25 | 国立大学法人鳥取大学 | Technology for heightening grain powder dough strength by bio-nanofiber |
| WO2018030392A1 (en) | 2016-08-08 | 2018-02-15 | 日本製紙株式会社 | Method for evaluating cellulose nanofiber dispersion, cellulose nanofiber aqueous dispersion, and cellulose nanofiber-containing food, cosmetic, and rubber composition |
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