JPS6222561A - Rice cakelike food and production thereof - Google Patents
Rice cakelike food and production thereofInfo
- Publication number
- JPS6222561A JPS6222561A JP60161486A JP16148685A JPS6222561A JP S6222561 A JPS6222561 A JP S6222561A JP 60161486 A JP60161486 A JP 60161486A JP 16148685 A JP16148685 A JP 16148685A JP S6222561 A JPS6222561 A JP S6222561A
- Authority
- JP
- Japan
- Prior art keywords
- water
- weight
- mochi
- rice cake
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、水等の液体中に保存したときに硬化せず、ま
た液体に溶解せず、且つ液体を入れた容器に付着するこ
とのない新規な餅様食品及びその製造法に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention is characterized in that it does not harden when stored in a liquid such as water, does not dissolve in the liquid, and does not adhere to a container containing the liquid. This article relates to a novel mochi-like food and its manufacturing method.
［従来の技術及びその問題点１
従来、餅米等の穀物粒から製造する餅は穀物粒を水に浸
漬し、蒸煮し、きねで搗き、穀物粒を破壊して製造され
、また白玉粉等の穀物粉から製造する餅様食品は穀物粉
に水を加乏て捏加し、沸騰水中で蒸煮して製造されてい
た。しかしながら、これら従来の方法で製造された餅な
いし餅様食品を雑煮、ぜんざい、しるこ等に調理し、冷
蔵庫等で保存した場合、保存中の餅ないし餅様食品が汁
等の液体に溶解し或いは硬化すること、容器に付着する
こと等の欠点があった。これらの欠点−を克服するため
の方策としては、糊化した餅粉をペレット状に固めた餅
様食品又は多量の単糖類もしくは少糖類を含有する餅を
粉末状の汁成分と共に保存し、飲食時に湯をかけて食用
に供する方法と、この餅を汁とは別に保存し、飲食時に
汁の中に入れて食する方法とが知られており、これらの
うちのいずれかの方法が採用されていたのが実状である
。[Prior art and its problems 1 Conventionally, mochi made from grain grains such as glutinous rice is manufactured by soaking grain grains in water, steaming, and pounding them with a kettle to destroy grain grains. Mochi-like foods made from grain flour were made by adding water to grain flour, kneading it, and then steaming it in boiling water. However, when mochi or mochi-like foods produced by these conventional methods are cooked into zoni, zenzai, shiruko, etc. and stored in a refrigerator, the mochi or mochi-like foods during storage may dissolve in liquid such as soup or It has drawbacks such as hardening and adhesion to containers. In order to overcome these drawbacks, a mochi-like food made by solidifying gelatinized mochi powder into pellets, or a mochi containing a large amount of monosaccharides or oligosaccharides, is stored together with a powdered juice component, and then eaten or eaten. There are two known methods: one is to pour hot water over the mochi and serve it for eating, and the other is to store the mochi separately from the soup and eat it by putting it in the soup when eating or drinking. The reality is that
しかし、これらの方法においては、餅又は餅様食品を液
体とは別に保存するか、或いは汁成分を予め粉末状に調
整することが必須要件であり、し・ずれら簡便性がなく
、かつ加工費が高くなる欠点があった。However, in these methods, it is essential to store the mochi or mochi-like food separately from the liquid, or to prepare the juice component in advance into a powder form, which is not convenient and requires processing. The disadvantage was that it was expensive.
Ｅ問題点を解決するための手段１
本発明者等は上記したような従来技術の欠点を改善すべ
（種々検討した結果、これら欠点を呈することのない新
規な餅様食品を得るに至り、本発明を完成した。Means for Solving Problem E 1 The inventors of the present invention have improved the above-mentioned drawbacks of the prior art (after various studies, they have succeeded in obtaining a novel mochi-like food that does not exhibit these drawbacks, and have developed the present invention). Completed the invention.
即ち、本発明の目的は、水、各種汁等の液体中で保存し
たときに硬化せず、液体に溶解せず、且つ液体を入れた
容器壁に付着することのない新規な餅様食品及びその製
造法を提供することにある。That is, the object of the present invention is to provide a novel mochi-like food that does not harden or dissolve in liquids when stored in liquids such as water or various juices, and does not adhere to the walls of containers containing liquids. The purpose of this invention is to provide a manufacturing method for the same.
］二記目的を達成するために創案された本発明は、餅粉
、コンニャクマンナン、かんすい及び水を主要成分とし
て含有することを特徴とする餅様食品である。] The present invention, which was created to achieve the second object, is a rice cake-like food product characterized by containing rice cake powder, konnyaku mannan, kansui, and water as main ingredients.
また、本発明は、最終製品の７０％（重量）以ドの餅粉
に水を加えて捏加して第１原料を調製し、最終製品の少
なくとも０．５％（重量）のコンニャクマンナンを水で
膨潤させて第２原料を調製し、最終製品の少なくとも０
．１％（重量）のかんすいを水に溶解させて第３原料を
調製し、これら第１乃至第３原料を混合捏加し、得られ
た混合物を沸騰水中で加熱して製品とすることを特徴と
する餅様食品の製造法である。In addition, the present invention prepares the first raw material by adding water to rice cake powder that accounts for 70% (by weight) or more of the final product, and kneads the rice cake powder, and adds at least 0.5% (weight) of konnyaku mannan to the final product. The second raw material is prepared by swelling with water and at least 0% of the final product is prepared.
．． A third raw material is prepared by dissolving 1% (by weight) of kansai in water, the first to third raw materials are mixed and kneaded, and the resulting mixture is heated in boiling water to produce a product. This is a method for producing a mochi-like food.
以下に本発明を具体的に説明する。The present invention will be specifically explained below.
本発明に使用する餅粉、コンニャクマンナン及びかんす
いはいずれも市販品であり、容易にしかも安価に入手す
ることができる。更に必要に応じて砂糖、よらぎ、ゆず
、香料等の呈味成分を適量添加して使用することができ
る。餅粉は穀類の繻種を製粉したらのであり、かんすい
はカリウム又はナトリウムの炭酸塩又は燐酸塩のうちア
ルカリ性のものであり、望ましくは食品製造に通常用い
られているものを本発明では使用する。これらのかんす
いは単独で又は２種以上を混合して使用することができ
る。The rice cake powder, konnyaku mannan, and kansui used in the present invention are all commercially available products and can be obtained easily and inexpensively. Further, if necessary, an appropriate amount of flavor components such as sugar, citrus, yuzu, and flavoring agents can be added. Mochi flour is obtained by milling grain seeds, and kansui is an alkaline carbonate or phosphate of potassium or sodium, and preferably those commonly used in food production are used in the present invention. These kansui can be used alone or in combination of two or more.
本発明においては、主要成分として餅粉７０％以下、望
ましくは４０〜６０％、コンニャクマンナン０．５％以
上、望ましくは０．７５〜１．２５％、かんすい０．１
％以上、望ましくは０．１〜０．４％、水８．０％以上
、望ましくは３８．３５〜５９．１５％を使用する。更
に必要に応じて適量の「味料等を加えろことができる。In the present invention, the main ingredients are mochi powder 70% or less, preferably 40 to 60%, konnyaku mannan 0.5% or more, preferably 0.75 to 1.25%, and kansui 0.1%.
% or more, preferably 0.1 to 0.4%, and water 8.0% or more, preferably 38.35 to 59.15%. Furthermore, you can add an appropriate amount of seasonings, etc., if necessary.
本発明の餅様食品は次のようにして製造される。The rice cake-like food of the present invention is produced as follows.
最終製品の７０％以下の餅粉に所定量の水を加えて捏加
する。これとは別に、最終製品の少なくとも０．５％の
コンニャクマンナンに重量で１６倍（重量。以下本明細
書において同じ）以上の水を加えて膨潤したコンニャク
マンナンを調製し、これを前記程加物に加えて捏加し、
更に水に溶解した最終製品の少なくとも０．１％のかん
すいを加えて捏加する。得られた混合物を必要に応じ適
当な大きさに切断し、沸騰水中で適宜加熱し、のち沸騰
水から引き上げて餅様食品を製造する。各原料の配合順
序については上記に限定されるものではなく、要はこれ
ら原料を混合して上記混合物を得ればよいのであって、
例えば、上記のようにして調ｔｉされた餅粉捏加物と、
水で膨潤したコンニャクマンナンと、水に溶解したかん
すいとを別々に用意して、これらを混合捏加して上記混
合物を得るようにしてもよいことは勿論である。A predetermined amount of water is added to 70% or less of the final product, mochi powder, and kneaded. Separately, swollen konjac mannan is prepared by adding at least 16 times (by weight, the same hereinafter the same hereinafter) water by weight to at least 0.5% of konjac mannan in the final product, and this is processed in the above process. in addition to things,
Furthermore, at least 0.1% of the final product dissolved in water is added and kneaded. The resulting mixture is cut into appropriate sizes as required, heated appropriately in boiling water, and then removed from the boiling water to produce a rice cake-like food. The order of blending each raw material is not limited to the above, and the point is that the above mixture can be obtained by mixing these raw materials.
For example, a mochi powder paste prepared as described above,
Of course, the above-mentioned mixture may be obtained by separately preparing konjac mannan swollen in water and kansui dissolved in water, and then mixing and kneading them.
上記したような本発明の方法をより具体的に説明すれば
次の通りである。A more specific explanation of the method of the present invention as described above is as follows.
原料の配合割合を決定するに当たっては、まず餅粉の配
合割合を決定する。例えば、餅粉を最終製品の５０％使
用する場合、水の配合割合は５０％未満となるが、この
うち餅粉の捏加用として餅粉の重、最の４０〜７０％を
使用すると捏加後の取り扱いが容易である。そこで、餅
粉捏加用水を２５％とすると、残りの水は２５％未満と
なり、この水量の１／１６以下をコンニャクマンナンの
量とすることが望ましい。即ち、コンニャクマンナンの
使用割合は１．６％以下となる。また、かんすいは捏加
時の分散性を向上させるために１０％曲後の濃度の溶液
にして使用するのが望ましい。上記の事情を考慮して決
定した本発明による餅様食品の望ましい配合の一例を示
すと次の通りである。In determining the blending ratio of raw materials, first the blending ratio of mochi flour is determined. For example, if mochi powder is used for 50% of the final product, the proportion of water will be less than 50%, but if 40 to 70% of the weight of mochi powder is used for kneading mochi powder, it will be difficult to knead it. Easy to handle after washing. Therefore, if the water for kneading rice cake powder is 25%, the remaining water is less than 25%, and it is desirable that the amount of konjac mannan is 1/16 or less of this water amount. That is, the usage rate of konjac mannan is 1.6% or less. Furthermore, in order to improve the dispersibility during kneading, it is desirable to use kansui in the form of a solution with a concentration of 10% after kneading. An example of a desirable formulation of the rice cake-like food according to the present invention determined in consideration of the above circumstances is as follows.
餅 粉 ５ｏ、
０％コンニャクマンナン １．０％かん
すい ０．２％合 計
ｉ ｏ ｏ、ｏ％上記
配合割合によって１０Ａ２の餅様食品を製造する場合、
水１ 、７ ｋｇの中にコンニャクマンナン０．１ｋｇ
を添加し、攪拌しながら１０分間膨潤する。この作業と
並行・して、ミキサー（関東ミキサー製）に餅粉５ｋｇ
と水２ 、５ ｋｇを入れ、１０分間捏捏加、攪拌を継
続しながら、砂糖０．５ ｋｇ及び膨潤したコンニャク
マンナン１ 、８ ｋｇを加え、更に１０分間捏捏加る
。コンニャクマンナンを加えてからの捏加時間は特に限
定しないが、通常膨潤したゲル状の半透明の粒子が見え
なくなるのを目安とする。更にミキサーで捏加しながら
、１０％濃度で水に溶解したかんすい溶液を０ 、２
ｋｇ加え、１０分間捏捏加る。かんすい溶液を加えたと
き、かんすい溶液と接触した部分が淡貿緑色に変色する
ので、この色が均一になるまで捏加する。このようにし
て得た混合物を５０ｇずつに切ｒ）分け、手で球状に整
形し、１５０１の沸騰水中に入れて１５分間加熱した後
に水だけを流し出し、更に冷水２００１を加えて１５分
間冷却（、た後に水だけを流し出し、２００個の餅様食
品を製造する。Mochi powder 5 o,
0% Konnyaku Mannan 1.0% Kansui 0.2% Total
i o o, o% When producing a 10A2 rice cake-like food using the above blending ratio,
Konnyaku mannan 0.1 kg in 1.7 kg of water
and swell for 10 minutes with stirring. In parallel with this work, 5 kg of mochi powder was placed in a mixer (manufactured by Kanto Mixer).
Add 2.5 kg of water and knead for 10 minutes.While stirring, add 0.5 kg of sugar and 1.8 kg of swollen konjac mannan, and knead for another 10 minutes. There is no particular limit to the kneading time after adding konjac mannan, but the standard is usually until the swollen gel-like translucent particles are no longer visible. Furthermore, while kneading with a mixer, add 0,2 liters of kansui solution dissolved in water at a concentration of 10%.
Add kg and knead for 10 minutes. When adding the kansui solution, the part that came into contact with the kansui solution will turn pale green, so knead until the color becomes uniform. The mixture thus obtained was cut into 50g portions, shaped into spheres by hand, heated in 1501 boiling water for 15 minutes, poured off only the water, then added cold water 2001 and cooled for 15 minutes. (After that, pour out only the water and produce 200 mochi-like foods.
以下に試験例を示して本発明を更に詳述する。The present invention will be further explained in detail by showing test examples below.
これらの試験例により、本発明における餅様食品の成分
割合の限定理由等をより一層明確に理解することができ
るであろう。These test examples will enable a clearer understanding of the reason for limiting the component ratio of the rice cake-like food according to the present invention.
（試験例１） この試験は本発明の効果を調べるために行なわれた。(Test example 1) This test was conducted to examine the effects of the present invention.
表 １
表１に示した餅及び餅粉はいずれも市販品であり、コン
ニャクマンナン３％液は市販のコンニャクマンナン０．
９ｇに水２９．Ｉｇを加えて膨潤させて３％の濃度に調
製したものであり、燐酸３ナトリワム１０％液は燐酸３
ナトリウムを水に溶解して１０％の濃度に調製したちの
である。Table 1 The mochi and mochi powder shown in Table 1 are both commercially available products, and the 3% konjac mannan solution is 0.0% of the commercially available konjac mannan.
9g of water 29. It is prepared by adding Ig and swelling to a concentration of 3%, and the 10% solution of trisodium phosphate is
Sodium was dissolved in water to give a concentration of 10%.
試料１は餅粉に徐々に水を加えながら捏加し、次いでコ
ンニャクマンナン３％液を加えて捏加し、更に燐酸３ナ
トリウム１０％液を加えて捏加し、得られた混合物を２
０２ずつに切り分けて円盤状に整形し、更に沸騰水中で
１０分間加熱した後に冷水中で冷却して、調製したもの
である。試料２は白玉餅の一般的製法により餅粉に徐々
に水を加えながら練り、これを２０ｇずつに切り分けて
円盤状に整形し、更に沸騰水中で１０分間加熱した後に
冷水中で冷却して調製した。また、試料３は市販の真空
パックの餅（佐原食品工業製）を円盤状に２０ｉ７ずつ
切り分けて調製した。Sample 1 is made by kneading mochi flour while gradually adding water, then adding 3% solution of konnyaku mannan and kneading it, and then adding and kneading 10% solution of trisodium phosphate.
It was prepared by cutting into 0.02 pieces, shaping them into disks, heating them in boiling water for 10 minutes, and then cooling them in cold water. Sample 2 was prepared by kneading mochi flour by gradually adding water using the general manufacturing method for shiratama mochi, cutting it into 20 g pieces, shaping them into disks, heating them in boiling water for 10 minutes, and then cooling them in cold water. did. Sample 3 was prepared by cutting commercially available vacuum-packed rice cakes (manufactured by Sawara Foods Industries) into disks of 20i7 pieces.
上記のようにして調製した餅のレトルト殺菌耐性及び保
存性を下記の方法で試験した。The rice cake prepared as described above was tested for retort sterilization resistance and storage stability using the following method.
即ち、レトルトパッチ（東洋製鑵社製）に上記の如く調
製した各試料２個と水ｉｓｏ、を入れ、。That is, two of each sample prepared as described above and iso water were placed in a retort patch (manufactured by Toyo Seikasha).
パッチをヒートシールし、蒸気式回転レトルト（東洋製
鑵社製）により１２５℃で１（）分間殺菌を行い、５℃
の冷蔵庫にて２週問冷蔵した。このように処理した各試
料について、レトルト殺菌直後におけるパウチへの試料
の付着状態を観察すると共に、２週間冷蔵後の試料の硬
化状態及びパウチへの付着状態を観察した。その後、２
０メツシユの篩で不溶物を除いてＰ液の固形分含量を常
法により測定し、試料の溶解状態を調べた。これらの試
験結果は表２に示す通りであった。The patch was heat-sealed and sterilized at 125°C for 1 minute using a steam-type rotary retort (manufactured by Toyo Seikasha), and then heated to 5°C.
It was refrigerated in a refrigerator for two weeks. For each sample treated in this way, the state of adhesion of the sample to the pouch immediately after retort sterilization was observed, as well as the state of hardening of the sample and the state of adhesion to the pouch after being refrigerated for two weeks. After that, 2
Insoluble matter was removed using a 0-mesh sieve, and the solid content of the P solution was measured by a conventional method to examine the dissolution state of the sample. The results of these tests are shown in Table 2.
表２
（註）パウチへの付着はパッチを軽く左右【二振ってパ
ッチ内で試料が移動するか否かで判断した。Table 2 (Note) Adhesion to the pouch was determined by gently shaking the patch from side to side and checking whether the sample moved within the patch.
表２の結果から、試料１はレトルト殺菌直後及び２週間
冷蔵後共にパウチへの付着がなく、２週間冷蔵後の硬化
も見られず、また試料の溶出も少ないのに対し、試料２
及び３はパウチへの付着及び硬化が認められ、試料の溶
出量も多いことが判明した。From the results in Table 2, sample 1 did not adhere to the pouch immediately after retort sterilization and after 2 weeks of refrigeration, no hardening was observed after 2 weeks of refrigeration, and there was little elution of the sample, whereas sample 2
In samples No. 3 and 3, adhesion to the pouch and hardening were observed, and it was found that the amount of sample eluted was large.
（試験例２）
この試験は餅粉とコンニャクマンナンの配合割合を調べ
るために行なわれた。(Test Example 2) This test was conducted to investigate the blending ratio of rice cake flour and konnyaku mannan.
表３に示した原料のうち、餅粉は市販品であり、コンニ
ャクマンナン５％液及び燐酸３ナトリウム１０％液は試
験例１で用いたものと同一のものである。表３の配合に
従って試験例１の試料１と同一の方法で調製した試料に
ついて、試験例１と同一の方法で試験を行い、更に２週
間冷蔵後の試料について食感を官能的に評価した。この
試験の結果は表４に示す通りであった。Among the raw materials shown in Table 3, the rice cake powder is a commercially available product, and the 5% konjac mannan solution and the 10% trisodium phosphate solution are the same as those used in Test Example 1. A sample prepared in the same manner as Sample 1 of Test Example 1 according to the formulation in Table 3 was tested in the same manner as Test Example 1, and the texture of the sample after being refrigerated for two weeks was sensory evaluated. The results of this test were as shown in Table 4.
この表４の結果から、パウチへの付着状態及び硬さにつ
いては試料４〜９が良好であるが、食感の評価をも踏ま
えた場合、試料６〜８が望ましいことが判明した。従っ
て、餅粉が７０％以下であってコンニャクマンナンが０
．５％以上であり、望ましくは餅粉が４０〜６０％であ
ってコンニャクマンナンが０．７５〜１．２５％である
。From the results in Table 4, it was found that Samples 4 to 9 were good in terms of adhesion to the pouch and hardness, but Samples 6 to 8 were preferable when the evaluation of texture was also taken into account. Therefore, mochi powder is less than 70% and konnyaku mannan is 0.
．． It is 5% or more, preferably 40 to 60% of rice cake powder and 0.75 to 1.25% of konnyaku mannan.
（試験例３）
この試験はかんすいの配合割合を調べるために行なわれ
た。(Test Example 3) This test was conducted to investigate the blending ratio of kansui.
表５に示した原料は試験例２に使用したものと同一であ
る。この表５に示した配合に従って試験例２と同一の方
法で調製した試料について、試験例２と同一の方法でパ
ウチへの付着状態、硬化、固形分含量及び食感を試験し
た。この結果は表６に示す通りであった。The raw materials shown in Table 5 are the same as those used in Test Example 2. Samples prepared according to the formulation shown in Table 5 in the same manner as in Test Example 2 were tested for adhesion to the pouch, curing, solid content, and texture in the same manner as in Test Example 2. The results were as shown in Table 6.
この表６の結果から、試料１２〜１７はパッチへの付着
状態及び硬化については良好であるが食感の点が不十分
であり、これら総ての条件を満たすのは試料１２〜１５
であることが判明した。従って、使用すべきかんすいの
割合は０．１％以上であり、望ましくは０．１〜０．４
％の範囲である。From the results in Table 6, samples 12 to 17 have good adhesion to the patch and hardening, but are unsatisfactory in terms of texture, and samples 12 to 15 satisfy all of these conditions.
It turned out to be. Therefore, the proportion of kansui that should be used is 0.1% or more, preferably 0.1 to 0.4%.
% range.
（試験例４）
この試験はコンニャクマンナンの膨潤用水の割合を調べ
るために行なわれた。(Test Example 4) This test was conducted to examine the proportion of water for swelling of konjac mannan.
表７昏こ示した原料のうち、餅粉及びコンニャクマンナ
ンは市販品であり、燐酸３ナトリウム１０％液は試験例
２に用いたものと同一である。表７に示した配合に従っ
て、それぞれ餅粉練り用水を餅粉に加えて捏加し、一方
コンニャクマンナン膨潤用水をコンニャクマンナンに加
えて１０分間膨潤し、のちこれら両者を混合して捏加し
、更に燐酸３ナトリウム１０％液を加えて捏加し、得ら
れた混合物を２０ｇずつに切り分けて円盤状に整形し、
沸騰水中で１０分間加熱して試料を調製した。Among the raw materials shown in Table 7, rice cake flour and konnyaku mannan are commercially available products, and the 10% trisodium phosphate solution is the same as that used in Test Example 2. According to the formulation shown in Table 7, water for kneading mochi powder was added to mochi powder and kneaded, while water for swelling konjac mannan was added to konjac mannan and swelled for 10 minutes, and then both were mixed and kneaded. Furthermore, 10% trisodium phosphate solution was added and kneaded, and the resulting mixture was cut into 20 g pieces and shaped into disks.
Samples were prepared by heating in boiling water for 10 minutes.
このようにして調製した試料について、試験例２と同一
の方法でパウチへの付着状態、硬化、固形分含量及び食
感の評価を行うた。この結果は表８に示す通りであった
。The thus prepared samples were evaluated for adhesion to the pouch, curing, solid content, and texture in the same manner as in Test Example 2. The results were as shown in Table 8.
表８に示す結果から、試料２２〜２４がすべての試験項
目において良好であることが判明した。From the results shown in Table 8, it was found that Samples 22 to 24 were good in all test items.
従って、コンニャクマンナン膨潤に用いるべき水量はコ
ンニャクマンナンの重量の１６倍以上とすることが望ま
しいことが判明した。Therefore, it has been found that it is desirable that the amount of water used for swelling konjac mannan be at least 16 times the weight of konjac mannan.
（試験例５）
この試験は、本発明において使用することのできるかん
すいの塩の種類を調べるために行なわれた。(Test Example 5) This test was conducted to investigate the type of Kansui salt that can be used in the present invention.
この表９に示した原料のうち、餅粉及びコンニャクマン
ナン３％液は試験例１に使用したものと同゛−であり、
燐酸３ナトリウム１０％液、燐酸２ナトリウム１０％液
、燐酸３カリウム１０％液、燐酸２カリウム１０％液、
炭酸ナトリウム１０％液及び炭酸カリウム１０％液は、
いずれら、市販のそれぞれの塩に水を加えて溶解し、１
０％の濃度に調製したものである。表９の配合に従って
試験例２と同一の方法で調製した試料について、試験例
１と同一の方法でパウチへの付着状態、硬化、固形分含
量及び食感を調べた。この結果は表１（）に示す通りで
あった。Among the raw materials shown in Table 9, rice cake powder and 3% konjac mannan solution were the same as those used in Test Example 1.
Trisodium phosphate 10% solution, disodium phosphate 10% solution, tripotassium phosphate 10% solution, dipotassium phosphate 10% solution,
10% sodium carbonate solution and 10% potassium carbonate solution are
Add water to each commercially available salt and dissolve it,
It was prepared to a concentration of 0%. Samples prepared according to the formulation in Table 9 in the same manner as in Test Example 2 were examined for adhesion to the pouch, curing, solid content, and texture in the same manner as in Test Example 1. The results were as shown in Table 1().
＆１（）の結果から、全試料が全試験項目において良好
であることが判明した。従って、かんすいは、燐酸３ナ
トリウム、燐酸２ナトリウムｊ、燐酸３カリウム、燐酸
２カリツム、炭酸ナトリウム及び炭酸カリウムのいずれ
でもよい。また、これらの塩を適宜混合して調製した各
種の試料についても同様の試験を行ったところ、これら
についてもほぼ同様の結果が得られた。From the results of &1(), it was found that all samples were good in all test items. Therefore, kansui may be any of trisodium phosphate, disodium phosphate, tripotassium phosphate, dipotassium phosphate, sodium carbonate, and potassium carbonate. Furthermore, similar tests were conducted on various samples prepared by appropriately mixing these salts, and almost the same results were obtained for these samples as well.
夫施３１−
表 １１
表１１に示した原料のうち、コンニャクマンナン３％液
は試験例１に用いたものと同一であり、かんすい１０％
液は市販の粉末かんすいを水に溶解して１０％の濃度に
調製したものであり、その他は市販品である。この表１
１の配合に従って、餅粉に水を加えながらミキサー（関
東ミキサー製）で捏加し、次いで１０分間以上膨潤させ
たコンニャクマンナン３％液を加えて捏加し、更にかん
すい１０％液を加えて捏加し、かくして得られた混合物
を２０ｇずつ切り分けて円盤状に整形し、沸騰水中で１
０分間加熱した後に冷水中で３０分間冷却して、餅様食
品約４９０個を得た。この餅様食品を試験例２と同一・
の方法により試験した結果、ツチへの付着もなく、硬化
もせず、水・＼の溶解認められず、且つ食感も良好であ
った。Of the raw materials shown in Table 11, the konjac mannan 3% solution was the same as that used in Test Example 1, and the konjac mannan 10% solution was the same as that used in Test Example 1.
The liquid was prepared by dissolving commercially available powdered kansui in water to a concentration of 10%, and the rest were commercially available products. This table 1
According to the recipe 1, knead the mochi flour with a mixer (manufactured by Kanto Mixer) while adding water, then add and knead 3% konjac mannan solution that has been swollen for more than 10 minutes, and then add 10% kansui solution. The mixture thus obtained was cut into 20g portions, shaped into disks, and soaked in boiling water for 1 hour.
After heating for 0 minutes, the mixture was cooled in cold water for 30 minutes to obtain about 490 mochi-like foods. This mochi-like food was the same as Test Example 2.
As a result of testing according to the method described above, there was no adhesion to the meat, no hardening, no dissolution of water or ＼, and the texture was good.
１升玄
表 １２
表１２に示した原料のうち、かんすい１０％液は実施例
１で使用したらのと同一であり、その他の原料はすべて
市販品である。表１２に示した配合に従って餅粉をミキ
サーに入れ、攪拌しながら水２ 、４ ｋｇを加乏捏加
し、次いでこの捏加物に対して、コンニャクマンナンに
水２．９８に、を加えて攪拌しながら１０分間膨潤させ
たものと、よもぎ粉末とを加えて捏加し、更にかんすい
１０％液を加えて捏加した。かくして得られた混合物を
５０ｇずつに切り分け、球状に整形し、沸騰水中で１５
分間加熱した後に冷水中で３０分間冷却して餅様食品約
１９０個を得た。この餅様食品を試験例２と同一の方法
により試験した結果、パウチへの付着もなく、硬化もせ
ず、水に溶解らせず、且つ食感ら良好であった。1 shogen table 12 Among the raw materials shown in Table 12, the 10% kansui liquid was the same as that used in Example 1, and all other raw materials were commercially available. Put the mochi powder into a mixer according to the formulation shown in Table 12, add 2.4 kg of water while stirring, and then add konnyaku mannan and 2.98 kg of water to this mixture. The mixture was swollen for 10 minutes with stirring, and the mugwort powder was added and kneaded, and then 10% kansui liquid was added and kneaded. The mixture thus obtained was cut into 50 g pieces, shaped into spheres, and heated in boiling water for 15 g.
After heating for a minute, the mixture was cooled in cold water for 30 minutes to obtain about 190 mochi-like foods. This rice cake-like food was tested in the same manner as in Test Example 2, and as a result, it did not adhere to the pouch, did not harden, did not dissolve in water, and had a good texture.
実Ａ例じし
表 １３
表１３に示した原料のうち、かんすい１０％液は実施例
１に使用したものと同一であり、その他の原料はすべて
市販品である。この表１３に示した配合に従って、餅粉
をミキサーに入れ、攪拌しながら水２ 、４ ｋｇを加
え捏加し、次いでコンニャクマンナンに水１．４１＊ｇ
を加え攪拌しながら５分間膨潤させたものと、ゆず香料
とを加えて捏加し、更にかんすい１０％液を加えて捏加
した。かくして得られた混合物を４０ｇずつに切り分け
、円盤状に整形し、沸騰水中で１０分間加熱した後に冷
水中で２０分間冷却し、ゆず風味の餅様食品約２４０個
を得た。Example A Table 13 Among the raw materials shown in Table 13, the 10% kansui liquid was the same as that used in Example 1, and all other raw materials were commercially available. According to the formulation shown in Table 13, put the rice cake powder in a mixer, add 2.4 kg of water while stirring, and mix it. Next, add 1.41*g of water to the konnyaku mannan.
was added and allowed to swell for 5 minutes with stirring, and the yuzu flavoring was added and kneaded, and further, 10% kansui liquid was added and kneaded. The mixture thus obtained was cut into 40 g pieces, shaped into disks, heated in boiling water for 10 minutes, and then cooled in cold water for 20 minutes to obtain about 240 yuzu-flavored mochi-like foods.
この餅様食品について試験例２と同一の方法により試験
した結果、パウチへの付着もなく、硬化もせず、水に溶
解もせず、且つ食感ら良好であった。This rice cake-like food was tested in the same manner as Test Example 2, and as a result, it did not adhere to the pouch, did not harden, did not dissolve in water, and had a good texture.
参考例
表 １４
表１４に示す原料（すべて市販品）を用いて常法により
餡汁を調製した。レトルトパッチ（東洋製線社製）に、
上記のようにして調整した餡汁２００ｇと実施例１で調
整した餅様食品２個（２０９Ｘ２）を入れ、ヒートシー
ラー （東和シーリング？１！りでヒートシールし、熱
水式レトルト （日限製作所製）により１２５℃で１７
分間殺菌した後に３０℃に冷却した。Reference Example Table 14 Using the raw materials shown in Table 14 (all commercially available), bean paste soup was prepared in a conventional manner. Retort patch (manufactured by Toyo Seisen Co., Ltd.)
Add 200g of the bean paste prepared as above and 2 mochi-like foods (209x2) prepared in Example 1, heat seal with a heat sealer (Towa Sealing? 17 at 125℃
After sterilizing for minutes, it was cooled to 30°C.
上記のようにして製造した汁粉を、５℃、１０°Ｃ及び
１５°Ｃの恒温器内で１箇月保存し、試験例１と同一の
方法で試験したが、餅様食品のパウチへの付着、硬化及
び溶解は認められなかった。更に、保存した汁粉をパウ
チごと沸騰水中で５分間加熱し、常法により官能的に風
味を調べたところ、良好であった。また、この汁粉を一
１５℃及び−３５℃の冷凍庫に１箇月保存したが、冷凍
庫から出した直後は餅様食品は凍結していて硬いが、解
凍後は軟かくなり食感が良好であった。The shiruko produced as described above was stored in a thermostat at 5°C, 10°C, and 15°C for one month and tested in the same manner as in Test Example 1. , hardening and dissolution were not observed. Furthermore, when the preserved shiruko (pouch) was heated in boiling water for 5 minutes and the flavor was sensually examined using a conventional method, it was found to be good. In addition, this shiruko was stored in freezers at -15°C and -35°C for one month, and the mochi-like food was frozen and hard immediately after being taken out of the freezer, but after thawing it became soft and had a good texture. Ta.
［発明の効果］ 本発明によって奏せられる効果は次の通りである。[Effect of the invention] The effects achieved by the present invention are as follows.
（１）本発明による餅様食品は、液体中に長時間保存し
ても硬化、溶解せず、また容器への付着が生じない。(1) The rice cake-like food according to the present invention does not harden or dissolve even if stored in liquid for a long time, and does not adhere to containers.
（２）レトルト殺菌に対して、溶解及び容器への付着が
生じない。(2) No dissolution or adhesion to containers occurs during retort sterilization.
（３）本発明によれば、性状及び食感に優れた餅様食品
を簡便に、且つ廉価に製造することができる。(3) According to the present invention, a rice cake-like food product with excellent properties and texture can be easily produced at low cost.
つＱＯ−−−QO---
Claims (8)
要成分として含有することを特徴とする餅様食品。(1) A mochi-like food characterized by containing mochi powder, konnyaku mannan, kansui and water as main ingredients.
（重量）のコンニャクマンナン、少なくとも０．１％（
重量）のかんすい及び少なくとも８％（重量）の水から
なることを特徴とする特許請求の範囲第１項に記載の餅
様食品。(2) Not more than 70% (by weight) of mochi powder, at least 0.5%
(by weight) of konjac mannan, at least 0.1% (by weight)
2. A rice cake-like food according to claim 1, characterized in that it consists of Kansui (by weight) and at least 8% (by weight) of water.
５％（重量）のコンニャクマンナン、０．１〜０．４％
（重量）のかんすい及び３８．３５〜５９．１５％（重
量）の水からなることを特徴とする特許請求の範囲第１
項に記載の餅様食品。(3) 40-60% (by weight) mochi powder, 0.75-1.2
5% (by weight) konjac mannan, 0.1-0.4%
(by weight) of water and 38.35 to 59.15% (by weight) of water.
The mochi-like food described in section.
ウム、リン酸２カリウム、リン酸３カリウム、炭酸ナト
リウム、炭酸カリウム及びこれらの混合物からなる群よ
り選択されたものであることを特徴とする特許請求の範
囲第１項乃至第３項のいずれかに記載の餅様食品。(4) A patent characterized in that the kansui water is selected from the group consisting of disodium phosphate, trisodium phosphate, dipotassium phosphate, tripotassium phosphate, sodium carbonate, potassium carbonate, and mixtures thereof. A rice cake-like food according to any one of claims 1 to 3.
て捏加して第１原料を調製し、最終製品の少なくとも０
．５％（重量）のコンニャクマンナンを水で膨潤させて
第２原料を調製し、最終製品の少なくとも０．１％（重
量）のかんすいを水に溶解させて第３原料を調製し、こ
れら第１乃至第３原料を混合捏加し、得られた混合物を
沸騰水中で加熱して製品とすることを特徴とする餅様食
品の製造法。(5) Prepare the first raw material by adding water and kneading 70% (weight) of mochi powder of the final product, and at least 0% of the final product.
．． A second raw material is prepared by swelling 5% (by weight) of konjac mannan with water, a third raw material is prepared by dissolving at least 0.1% (by weight) of kansai of the final product in water; A method for producing a rice cake-like food, which comprises mixing and kneading a third raw material and heating the resulting mixture in boiling water to obtain a product.
コンニャクマンナンが最終製品中０．７５〜１．２５％
（重量）であり、かんすいが最終製品中０．１〜０．４
％（重量）であり、且つ、水が最終製品中３８．３５〜
５９．１５％（重量）であることを特徴とする特許請求
の範囲第５項に記載の餅様食品の製造法。(6) Mochi powder accounts for 40 to 60% (by weight) of the final product,
Konjac mannan is 0.75-1.25% in the final product
(weight), and kansui is 0.1 to 0.4 in the final product.
% (by weight), and the water content in the final product is 38.35~
59.15% (by weight) of the method for producing a rice cake-like food according to claim 5.
ウム、リン酸２カリウム、リン酸３カリウム、炭酸ナト
リウム、炭酸カリウム及びこれらの混合物からなる群よ
り選択されたものであることを特徴とする特許請求の範
囲第５項又は第６項のいずれかに記載の餅様食品の製造
法。(7) A patent characterized in that the kansui water is selected from the group consisting of disodium phosphate, trisodium phosphate, dipotassium phosphate, tripotassium phosphate, sodium carbonate, potassium carbonate, and mixtures thereof. A method for producing a rice cake-like food according to claim 5 or 6.
水で膨潤されていることを特徴とする特許請求の範囲第
５項乃至第７項のいずれかに記載の餅様食品の製造法。(8) The method for producing a rice cake-like food according to any one of claims 5 to 7, wherein the konjac mannan is swollen with water at least 16 times its weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60161486A JPS6222561A (en) | 1985-07-22 | 1985-07-22 | Rice cakelike food and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60161486A JPS6222561A (en) | 1985-07-22 | 1985-07-22 | Rice cakelike food and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6222561A true JPS6222561A (en) | 1987-01-30 |
| JPS6359666B2 JPS6359666B2 (en) | 1988-11-21 |
Family
ID=15735992
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60161486A Granted JPS6222561A (en) | 1985-07-22 | 1985-07-22 | Rice cakelike food and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6222561A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5293535A (en) * | 1991-11-29 | 1994-03-08 | Asahi Kogaku Kogyo Kabushiki Kaisha | Eye direction detecting device |
| US5541701A (en) * | 1992-01-13 | 1996-07-30 | Asahi Kogaku Kogyo Kabushiki Kaisha | Eye direction detecting apparatus of camera view finder |
| JPH09252734A (en) * | 1996-03-26 | 1997-09-30 | Kibun Foods Inc | Rice cake-like food not melting in boiling |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3611660B2 (en) * | 1996-03-08 | 2005-01-19 | 大東食研株式会社 | Rice cake-like food and its manufacturing method |
-
1985
- 1985-07-22 JP JP60161486A patent/JPS6222561A/en active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5293535A (en) * | 1991-11-29 | 1994-03-08 | Asahi Kogaku Kogyo Kabushiki Kaisha | Eye direction detecting device |
| US5541701A (en) * | 1992-01-13 | 1996-07-30 | Asahi Kogaku Kogyo Kabushiki Kaisha | Eye direction detecting apparatus of camera view finder |
| JPH09252734A (en) * | 1996-03-26 | 1997-09-30 | Kibun Foods Inc | Rice cake-like food not melting in boiling |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6359666B2 (en) | 1988-11-21 |
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