JP7340360B2 - Quality improver for mochi dough - Google Patents

Description

The present invention relates to a quality improving agent for rice cake dough.

Rice crackers such as kirimochi, arare, and okaki are all manufactured by processing mochi dough. For example, kirimochi is made by molding mochi dough, refrigerating it to harden it, cutting it, and packaging it. In addition, rice crackers are made by molding mochi dough, refrigerating it to harden it, cutting it, drying it and then baking it. In the manufacture of these products, there was a problem in that unhardened mochi dough adhered to hands and machines/tools, impairing workability.

On the other hand, in the production of these products, the mochi dough is placed in a mold, refrigerated, and cured before being cut. However, if the mochi dough does not have adequate extensibility, it will not fit into the mold, and workability will be poor. It cannot be shaped into the desired shape.

Therefore, in the production of the above-mentioned products, it is required to satisfy both the requirements of reducing the adhesiveness and maintaining the extensibility of the rice cake dough.

In response to such needs, for example, a method for producing mochi dough (Patent Document 1), which includes treating mochi dough or its raw materials with transglutaminase, a blanching enzyme, α-glucosidase, and a reducing agent, powdered oil and fat, etc. A method for producing rice cake or rice crackers characterized by adding gellan gum (Patent Document 2), a material for rice cracker dough characterized by adding gellan gum to rice cracker dough (Patent Document 3), A food rice confectionery dough material (Patent Document 4), etc., which is made by adding xanthan gum or a combination of xanthan gum or one or more of locust bin gum, guar gum, tara gum, karaya gum, and red algae extract to the main ingredient of confectionery dough (Patent Document 4), etc. Proposed.

However, the above techniques are not necessarily satisfactory in terms of both reducing the adhesion and maintaining the extensibility of the rice cake dough, and further improvements have been required.

Japanese Patent Application Publication No. 2016-171762 Japanese Unexamined Patent Publication No. 2-156866 Japanese Unexamined Patent Publication No. 169935/1983 Japanese Unexamined Patent Publication No. 52-128262

An object of the present invention is to provide a quality improving agent for rice cake dough that can reduce the adhesiveness of rice cake dough and maintain its extensibility.

As a result of intensive research into the above-mentioned problems, the present inventor found that the above-mentioned problems could be solved by adding a certain type of emulsifier to mochi dough, and based on this knowledge, the present invention was accomplished. It's arrived.

That is, the present invention consists of the following (1) and (2).
(1) A quality improver for rice cake dough containing sorbitan oleate as an active ingredient.
(2) A method for producing a mochi product, including a step of adding sorbitan oleate to mochi dough.

The rice cake dough to which the quality improver for rice cake dough of the present invention is added has reduced adhesion and maintains its extensibility.

FIG. 1 is a photograph showing that in the rice cake dough 1 to which sorbitan monooleate was added, there was almost no adhesion of the rice cake dough to the thin layer. FIG. 2 is a photograph showing that in the rice cake dough 3 to which sorbitan monostearate was added, there was some adhesion of the rice cake dough to the thin layer. FIG. 3 is a photograph showing that the mochi dough 14 to which no emulsifier was added had severe adhesion to the dough.

The sorbitan oleate used in the present invention is an esterification product of an intramolecular condensate of sorbitol containing sorbitan as a main component and oleic acid. The ester may be a monoester (sorbitan monooleate), a diester (sorbitan dioleate), a triester (sorbitan trioleate), or a mixture thereof. Also good.

Examples of commercially available sorbitan oleate include sorbitan monooleate (trade name: Poem O-80V; manufactured by Riken Vitamin Co., Ltd.) and sorbitan trioleate (trade name: Emazol O-30V; manufactured by Kao Corporation). These can be used in the present invention.

The quality improver for rice cake dough of the present invention contains the above-mentioned sorbitan oleate as an active ingredient. The quality improving agent for rice cake dough of the present invention may be used by adding the above-mentioned sorbitan oleate to the rice cake dough as it is, or by preparing a preparation containing the sorbitan oleate and using it to improve the quality of rice cake dough. It may also be used as an agent by adding it to mochi dough.

The mochi dough to which the quality improver for mochi dough of the present invention is added refers to glutinous rice (glutinous rice) or non-glutinous rice (glutinous rice) itself, or rice flour obtained by milling them (for example, mochi flour obtained by milling glutinous rice), or It refers to separated starch or a mixture thereof (hereinafter referred to as "mochi dough raw material"), which is solidified or gelled by adding water as necessary and then steaming, kneading, etc.

The quality improving agent for rice cake dough of the present invention is used by being added to rice cake dough in the production of food products produced by processing rice cake dough (hereinafter referred to as "rice cake products"). At this time, the quality improver for mochi dough may be added as is, but it is better to prepare an aqueous dispersion of the quality improver for mochi dough and add it. This is preferable from the viewpoint of uniform dispersion. Although there are no particular limitations on the method for preparing the aqueous dispersion, for example, 100 parts by mass of water and 15 to 40 parts by mass of a quality improver for rice cake dough may be heated to 50 to 80°C and stirred.

There is no particular restriction on the timing of adding the mochi dough quality improving agent of the present invention, but for example, in the preparation of mochi dough, the mochi dough quality improving agent may be added to the mochi dough raw materials before steaming, or during kneading. Alternatively, after kneading and before hardening the rice cake dough, a quality improver for rice cake dough may be added to the mixture and further kneaded.

The amount of the quality improver for mochi dough of the present invention to be added depends on the type of mochi product to be manufactured, the type and composition of raw materials, the manufacturing method, and the degree of the desired effect of reducing stickiness and maintaining extensibility of the mochi dough. Although it is not uniform because it is different, it is, for example, 0.1 to 3.0 parts by mass, preferably 0.5 to 2.0 parts by mass, per 100 parts by mass of the rice cake dough raw material.

The mochi product mentioned above is not particularly limited as long as it is a food manufactured by processing mochi dough, and examples thereof include cut mochi and rice crackers. Examples of rice crackers include those using mochi dough made from glutinous rice, such as arare and okaki, and those using mochi dough made from glutinous rice, such as rice crackers and rice crackers. These rice crackers are not limited to baked ones, but may be fried ones. For example, rice crackers are not limited to baked rice crackers, but also include fried rice crackers.

The above-mentioned rice cake product can be manufactured by a conventional method using conventional equipment and using the same raw materials as for ordinary rice cake products, except for adding a quality improver for rice cake dough to the rice cake dough.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples, but the present invention is not limited thereto.

[Preparation of mochi dough]
(1) Raw materials 1) Mochi flour (product name: Ifuku mochi flour; manufactured by Ifukusha)
2) Water 3) Emulsifier 3-1) Sorbitan monooleate (trade name: Poem O-80V; manufactured by Riken Vitamin Co., Ltd.)
3-2) Sorbitan trioleate (trade name: Emazol O-30V; manufactured by Kao Corporation)
3-3) Sorbitan monostearate (product name: Poem S-60V; manufactured by Riken Vitamin Co., Ltd.)
3-4) Decaglycerin monooleate (trade name: Poem J-0381V; manufactured by Riken Vitamin Co., Ltd.)
3-5) Decaglycerin monostearate (product name: Poem J-0081V; manufactured by Riken Vitamin Co., Ltd.)
3-6) Hexaglycerin pentaoleate (trade name: SY Glister PO-5S; manufactured by Sakamoto Pharmaceutical Co., Ltd.)
3-7) Diglycerin monooleate ester (product name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.)
3-8) Glycerin monooleate (product name: Poem OL-100H; manufactured by Riken Vitamin Co., Ltd.)
3-9) Glycerin monostearate (product name: Emulgy MM Super V; manufactured by Riken Vitamin Co., Ltd.)
3-10) Glycerin succinic acid fatty acid ester (product name: Poem B-10; manufactured by Riken Vitamin Co., Ltd.)
3-11) Sucrose stearate (product name: Ryoto Sugar Ester S-1170; manufactured by Mitsubishi Chemical Foods)
3-12) Sucrose oleate ester (product name: Ryoto Sugar Ester O-170; manufactured by Mitsubishi Chemical Foods)
3-13) Enzyme-treated lecithin (product name: Recimar EL; manufactured by Riken Vitamin Co., Ltd.)

(2) Preparation method A mixture obtained by mixing 200 g of mochi powder and 250 g of water was placed in a mochi making machine (model: PFC-M116; manufactured by Toshiba Corporation), the "musu" key of the machine was pressed, and steamed for 25 minutes. On the other hand, 2 g of any of the emulsifiers 3-1) to 3-13) and 8 g of water were heated to 70° C. and stirred with a spatula to prepare an aqueous dispersion of the emulsifier. Next, the "Standard/Kneading" key of the machine was pressed to start kneading, and the aqueous dispersion was added dropwise thereto over 30 seconds. The kneading was completed 13 minutes after the start of kneading to obtain mochi doughs 1 to 13. In addition, as a control, the same operation was performed without adding an emulsifier to obtain mochi dough 14.

[Evaluation of mochi dough]
(1) Evaluation test for the effect of reducing adhesion Immediately after the preparation of mochi dough 1 to 14, the mochi dough on the inner surface of the "Usu" (a mortar-shaped vessel with stirring blades installed at the bottom for kneading) inside the mochi pounding machine The state of adhesion was observed and coded according to the following criteria. The results are shown in Table 1.
〇: There is almost no adhesion of mochi dough △: There is some adhesion of mochi dough ×: Severe adhesion of mochi dough

(2) Evaluation test of extensibility retention effect Mochi doughs 1 to 14 were tested using a texture analyzer (model: TA.XT Plus; Stable Micro Systems) equipped with a cylindrical jig (made of ceramics) with a length of 50 mm and a radius of 20 mm. The extensibility was evaluated using the following method. That is, first, within 3 minutes after preparing the mochi dough, 1 g of the mochi dough was placed on the plate of the texture analyzer, and the height from the plate surface to the lower end of the jig was adjusted to 30 mm. Next, the jig was lowered at a speed of 1 mm/s to contact the mochi dough, and the jig was lowered at the same speed until the load on the mochi dough became 20 g. Thereafter, the jig was raised at a speed of 10 mm/s to return to a height of 30 mm, and the state of the rice cake dough stretched by both the plate and the jig was observed and coded according to the following criteria. The results are shown in Table 1.
〇: Stretches to a height of 30 mm without breaking, and holds the stretched state for 3 seconds or more △: Stretches to a height of 30 mm without breaking, but breaks without being able to hold the stretched state for 3 seconds or more ×: 30 mm in height Can be cut without stretching

As is clear from the results in Table 1, Mochi Dough 1 obtained by adding sorbitan monooleate ester and Mochi Dough 2 obtained by adding sorbitan trioleate fatty acid ester were evaluated as ``○'' in all evaluation items. ” was obtained. On the other hand, the rice cake doughs 3 to 13 obtained by adding other emulsifiers and the rice cake dough 14 obtained without adding any emulsifiers had a result of "△" or lower in any evaluation item. From the above, it was confirmed that sorbitan oleate can be used as a quality improver for rice cake dough that can reduce the adhesiveness of rice cake dough and maintain its extensibility.

Claims (2)

A quality improver for mochi dough that contains sorbitan oleate as an active ingredient and is used to reduce adhesion and maintain extensibility of mochi dough in the production of cut mochi or rice crackers . A method for reducing adhesion and maintaining extensibility of mochi dough by adding sorbitan oleate to mochi dough in the production of cut mochi or rice crackers .

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