JPH0257151A - Preparation of rice cake - Google Patents

Abstract

PURPOSE:To prepare a rice cake having low stickiness to the teeth, good palatability and excellent gloss and resistant to dissolution in hot water by adding a specific amount of tapioca starch or processed tapioca starch to glutinous rice, glutinous cereal flour, glutinous cereal starch, etc. CONSTITUTION:The objective rice cake can be prepared by mixing a main raw material such as glutinous rice, glutinous cereal flour, glutinous cereal starch, etc., with 5-80wt.% of tapioca starch and/or processed tapioca starch.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for manufacturing rice cake. More specifically, the present invention relates to an economical method for producing mochi rice cakes with less toothiness, good texture, less dissolution in hot water, and good gloss.

[Prior Art and Problems] Mochi, which is one of Japan's traditional foods, has traditionally been made at home and eaten within a relatively short period of time. However, in recent years, due to advances in manufacturing, packaging, and distribution technology, it has become possible for consumers to produce it in large quantities and eat it at any time of the year. When producing such mochi, mochi seed starch is sometimes added to make it more efficient and to make it softer.

Generally, mochi has a suitable texture and stickiness, but depending on the cooking method, it can easily stick to the teeth and reduce the texture. Furthermore, mochi to which mochi seed starch has been added may be more easily dissolved in hot water.

[Object of the Invention] Therefore, the object of the present invention is to provide a method for producing mochi that does not suffer from the above-mentioned disadvantages of mochi, that is, the mochi does not easily become sticky or melt in hot water.

[Means for Solving the Problems] As a result of intensive research, the present inventors found that when producing mochi whose main ingredients are glutinous rice, glutinous seed flour, glutinous seed starch, etc., tapioca starch or/and and its processed starch 5
The above objective can be achieved by adding 80% by weight of tapioca starch from , acetic acid esterification is undesirable in terms of odor. The additional scenery is 5
If it is less than 80% by weight, no effect will be observed, and if it is more than 80% by weight, the flavor of rice cake will be lost, so 5 to 80% by weight is appropriate.

[Example] Next, the details of the present invention will be explained by giving examples.

Example 1 1 kg of glutinous rice was soaked in water, left at 15°C for 3 hours, drained, placed in a steamer, steamed at 0.2 kg/cm2 for 10 minutes, and then kneaded. In parallel, 500g of glutinous corn starch and 500g of various tapioca starches were mixed, and then 400g of water was added to each and mixed and steamed (flow pressure 0.2kg).
/cm2.10 minutes). The type and blending ratio of tapioca starch are shown in Test Nos. 1 to 4 in Table 1. After kneading these glutinous rice and starch, it was molded and left at 4°C for 8 hours.

The mochi manufactured in this way is 35mm x 35mm x
It was cut to a size of 12 mm and used in the following tests.

Control Example 1゜ Mochi products (Table 1゜Test Nos. 5 and 6) were prepared in the same manner as in the example except that instead of adding tapioca starch, glutinous corn starch or glutinous rice was used. Good value.

Table 1. Types of starch and blending ratio [Test for dissolution in hot water] The pieces obtained in Example 1 and Control Example 1 were soaked in boiling water at 300%
ml and boiled for 3 minutes. This liquid was evaporated to dryness, and the weight of the dissolved solids was measured.

Separately, the moisture content of the mochi was measured using a Get moisture meter, and the total solid content of the mochi before boiling was calculated. Express the ease of dissolving in hot water using the following formula.

Solid content dissolved in hot water (%) / total solid content x 1
00 results are shown in Table 2. It can be seen that products containing tapioca starch are difficult to dissolve in hot water.

Table 2. Melting in hot water [Sensory test for crispness and luster] A total of 10 co-panels, 5 male and 5 female, ate the above-mentioned mochi slices as regular grilled mochi. Crispness and gloss were evaluated using a 5-point system (5: very good, 4: good, 3: fair, 2
: Bad, 1: Very bad). The results are shown in Table 3. The ones containing tapioca starch had a good gloss and crispness (there was less toothiness).

Table 3. Sensory Test [Effect of the Invention] From the above results, the method of the present invention makes it possible to produce rice cake with less toothiness, good texture, less dissolution in hot water, and good gloss.

Claims (1)

[Claims] (1) When producing mochi using glutinous rice, glutinous seed flour, glutinous seed starch, etc. as the main raw materials, 5 to 80% by weight of tapioca starch and/or its processed starch is added to the raw materials. How to make rice cake.