JPH0436666B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Field) The present invention relates to an agent for improving physical properties of dough prepared using glutinous rice flour and/or glutinous rice flour.
More specifically, we will introduce mochi, a traditional food unique to Japan.
The present invention relates to an improving agent that imparts the physical properties of foods such as Daifuku mochi and dumplings prepared using glutinous rice flour or glutinous rice flour, particularly giving them firmness and shape retention, as well as suppressing hardening (aging) of the dough. Usually, mochi is mainly obtained by steaming water-swollen glutinous rice under normal pressure and pounding the starch to gelatinize it. However, in mass production, due to issues such as storage stability and workability of raw materials, glutinous rice flour, which is made by crushing and drying glutinous rice, is often used; Another problem is that it tends to break down when cooked. On the other hand, unlike regular mochi, products that need to maintain their softness for several days, such as Kashiwamochi, Daifukumochi, and dango, require enzyme preparations such as β-amylase or sugar to maintain their softness. Water-retaining substances are added. However, since these also use glutinous rice flour, glutinous rice flour, and glutinous rice flour, they have weak "stickiness" and their physical properties change drastically due to temperature changes. In other words, during periods of high temperature, the enzymatic reaction progresses, causing the body to lose its firmness over time.
On the other hand, when temperatures are low, the starch ages and the dough hardens. That is, there is a need for a new improving agent that imparts "body" and shape retention properties to glutinous rice flour or foods using glutinous rice flour, and suppresses changes in physical properties over time. (Prior art and problems) As a method to solve the problem of a decrease in the firmness of foods using glutinous rice flour or glutinous rice flour,
Adding floating powder (wheat starch), etc. has been empirically done, but the curing occurs only immediately after adjustment, and its effect is insufficient. In addition, there is no effect on reducing the "stickiness" of rice cakes added with enzyme preparations over time. In most cases, changes in physical properties due to temperature are dealt with by increasing or decreasing the amount of enzyme preparations or sugar. However, in the case of enzymes,
It is greatly affected by temperature, and it is extremely difficult to control its physical properties by increasing or decreasing temperature, and in the case of sugar, it poses a big problem in terms of taste. The object of the present invention is to provide a new substance that prevents the loss of "body" that occurs when using glutinous rice flour or glutinous rice flour, imparts a chewy texture, and suppresses changes in physical properties over time. (Means for Solving the Problems) As a result of researching the properties and performance of lecithin starch obtained by adding lecithin to various starches and drying and gelatinizing it, the present inventors discovered that the lecithin starch was added to the lecithin starch. As a result, the firmness of the rice cake becomes significantly stronger, and if the temperature is high, the firmness of the rice cake also increases over time.
By adding edible oil and fat to the lecithin starch, we can obtain mochi that retains its elasticity, and to prevent the hardening of the dough that occurs at low temperatures, we can create a dough that retains its "body" and softness. In other words, we discovered that it is possible to stably maintain the physical properties of the fabric regardless of the temperature.
The present invention has now been completed. The lecithin starch is difficult to disperse in water (it tends to clump) and requires some ingenuity in terms of workability, but by mixing it with oil and fat, it smoothly enters the dough, and the lecithin starch retains the oil and fat. Because it is dispersed into the dough, the oil and fat can be dispersed more evenly into the dough than if it were alone. It is a well-known fact that fats and oils suppress starch aging, but it has not been known until now that the combination of lecithin starch and fats and oils is effective in enhancing the firmness, shape retention, and softness of rice cakes. This is a completely new discovery. The starches used in the present invention include common underground starches such as potato starch, sweet potato starch, and tapioca starch, which are commonly used as raw materials in the food industry, etc.
Alternatively, ground starches such as corn starch, wheat starch, glutinous rice starch, and sago starch can be used, and starches subjected to chemical modifications such as phosphoric acid crosslinking and/or acetylation and hydroxypropylation may also be used. Examples of the lecithin used include commercially available soybean lecithin and egg yolk lecithin. :Registered trademark) to phospholipid content
Oily products with a content of 60% or more, such as Hounen Soybean Lecithin F (manufactured by Hounen Oil Co., Ltd.: registered trademark), and egg yolk lecithin with a phospholipid content of about 30%, such as PL-30 (manufactured by Kewpie Corporation: registered trademark). ) can be used. Furthermore, regarding the food fats and oils used, rapeseed oil,
Vegetable fats and oils such as soybean oil and palm oil; one or a combination of two or more of animal fats and fats such as fish oil, lard, and tallow; or ski toning containing emulsifiers, etc. may be used, but the dough conditioner is not added. The solid fat content (SFC) of the edible oil and fat in the dough improving agent must be 2 or more and 50 or less at the temperature at which products made of dough (dango, daifuku mochi, etc.) are stored. If the SFC is less than 2, the effect of preventing fabric aging will be weak.
On the other hand, if it exceeds 50, it will promote the effect of the fabric. The mixing ratio of the lecithin starch and edible fat is 0 to 900 parts of edible fat to 100 parts of lecithin starch, including 1 to 50 parts of lecithin to 100 parts of starch.
Department. Among these, the ratio of lecithin to starch is 1
If the dough is less than 50 parts, the dough will be chewy immediately after preparation, but the stiffness will decrease over time, and if it is more than 50 parts, the flavor will be unfavorable. On the other hand, in order to maintain the softness of the dough when the temperature is low (below 25°C), the ratio of edible oil and fat is preferably 20 parts to 900 parts;
If it exceeds 100 ml, it will not be possible to give the dough its “body”. On the other hand, at high temperatures of 25°C or higher, the dough becomes softer due to the progress of oxygen reactions, resulting in a decrease in "body", which is a major problem, and within this range, the ratio of edible fats and oils is preferably 20 parts or less. The amount of the dough improving agent added to the dough is 0.3 to 100% of the flour.
The content is preferably 5.0% by weight, and the same range may be used for enzyme-added dough. The dough improving agent may be added to the dough either at the stage of blending the raw materials or after steaming. The dough improver can be obtained by heating β-type starch and lecithin together with water above their gelatinization temperature, drying and powdering the mixture, and then mixing the mixture with edible fats and oils. For this drying and pulverization, equipment commonly used in the food industry, such as a rotary cylindrical dryer or a spray dryer, can be used as needed. range from very dilute concentrations of 2-3% to 60-70% depending on the capacity of the equipment used.
Any substance can be used up to a high concentration of %. On the other hand, mixing lecithin starch with edible oil and fat,
It is preferable to carry out the process at a temperature equal to or higher than the melting point of the edible fat or oil, but it may also be carried out at that temperature for products that are fluid at room temperature, such as shortening. Further, as for the mixing method, any method such as a stirring tank or a line mixer can be used. (Effects of the invention) The dough improving agent obtained as described above not only strengthens the "stickiness" and shape retention of rice cakes, but also exhibits changes in physical properties over time due to changes in outside temperature, which occur when the temperature is high. It has the effect of preventing a decrease in "body" and, conversely, the hardening (aging) of the dough at low temperatures, and prevents elution of mochi, which is currently a problem with retort zenzai, etc., and material change over time in kashiwamochi, dango, etc. It is also effective for (Example) Next, the present invention will be explained in detail using manufacturing examples and examples. Production Example 1 After dissolving 10 g of Centrolex R (high-purity granular lecithin, manufactured by Central Sawyer Co., Ltd.: registered trademark) in 500 ml of an aqueous suspension containing 90 g of potato starch, the solution was heated to a surface temperature of 160 with a double drum dryer.
After drying at ~170°C, it was pulverized using a centrifugal pulverizer (Nippon Seiki Seisakusho) to obtain 85 g of lecithin starch powder. Production Example 2 In an autoclave, 300 ml of an aqueous suspension containing 100 g of potato starch and oily soybean lecithin (manufactured by Hounen Oil Co., Ltd.,
Harvest soybean lecithin F: an aqueous solution made by dissolving 50g of registered trademark) in a small amount of ethanol and then in water.
Add 200ml and stir at 120-130°C for 1 hour. After cooling to room temperature, spray drying was performed at an inlet temperature of 130 to 135°C to obtain 140 g of lecithin starch powder. Production example 3 Add SLP to 500 ml of water suspension containing 70 g of potato starch.
WHITE (high purity lecithin, true lecithin industry)
After dissolving 30 g of Lecithin Starch (registered trademark) manufactured by Co., Ltd., it was dried and powdered in the same manner as in Production Example 1 to obtain 82 g of lecithin starch powder. Production Example 4 50g of lecithin starch powder obtained in Production Example 1
Melt and add 50g of hydrogenated rapeseed oil (SFC: 37.2% at 10℃) to the mixture, mix with a mixer, cool to room temperature, and add oil-containing lecithin starch (dough improver).
Obtained 100g. Production Example 5 50g of lecithin starch powder obtained in Production Example 1
50 g of slightly hydrogenated rice oil (SFC: 11.5% at 10° C.) was melted and added to the mixture to obtain 100 g of oil-containing lecithin starch in the same manner as in Production Example 4. Production Example 6 40g of lecithin starch powder obtained in Production Example 3
Slightly hydrogenated rice oil/hardened lard mixed oil (at 10℃)
SFC: 15.2) 60g was melted and added to obtain 100g of oil-containing lecithin starch in the same manner as in Production Example 4. Production Example 7 90g of lecithin starch powder obtained in Production Example 1
10 g of the slightly hydrogenated rice oil/hardened lard mixed oil used in Production Example 6 was melted and added to the mixture to obtain 100 g of oil-containing lecithin starch in the same manner as in Production Example 4. Comparative Example 1 50g of lecithin starch powder obtained in Production Example 1
50 g of hardened fish oil (SFC: 65.0% at 10° C.) was melted and added to the mixture to obtain 100 g of oil-containing lecithin starch in the same manner as in Production Example 4. Comparative Example 2 10g of lecithin starch powder obtained in Production Example 1
90 g of the slightly hydrogenated rice oil used in Production Example 5 was melted and added to the mixture to obtain 100 g of oil-containing lecithin starch in the same manner as in Production Example 4. Example 1 Using the oil-containing lecithin starches obtained in Production Examples 4, 5, and 6 and Comparative Examples 1 and 2, dumplings were produced according to a conventional method, and their physical properties ("body" and hardness) were evaluated by sensory evaluation. It was evaluated over time (stored at 10°C).
In addition, as a control, one without additives was used. That is, after mixing 5 kg of glutinous rice flour with 3.6 kg of warm water (50-60℃),
Steaming was carried out for 10 minutes and 2 kg of sugar was gradually added. When the dough temperature reaches 60-70℃, apply the enzyme preparation [Product name: Mochisoft (registered trademark) Sankyo Foods]
Co., Ltd.] was added thereto, and the mixture was cooled to room temperature to obtain a product. The amount of lecithin starch containing oil and fat added is 2.5 per flour.
%, and immediately added and mixed after steaming. The resulting dumplings were evaluated for changes over time in their "stickiness" and hardness using a 5-point evaluation by five panelists. The results are shown in Table 1. Table 1 shows that when stored at 10°C, both the Control and Comparative Example 1 added areas were extremely hardened after 3 days, while the Production Examples 4, 5, and 6 added areas remained sufficiently soft even after 7 days. was maintained, and it was possible to eat enough even after 7 days. on the other hand,
In the Comparative Example 2-added area, the softness was maintained over time, but the dough had a weak "firmness" immediately after adjustment.

【table】

[Table] Example 2 Daifuku mochi was produced using the oil- and fat-containing lecithin starch obtained in Production Examples 1, 6, and 7 and commercially available pregelatinized starch, and its physical properties (“body” and hardness) were evaluated over time by sensory evaluation. (stored at 30°C). As a control, a sample without additives was used. That is, 3.6 kg of water was mixed with 5 kg of glutinous rice flour, steamed for 10 minutes, and 4 kg of sugar was gradually added. Dough temperature is 60~
Enzyme preparation (same as Example 2) when the temperature reaches 70℃
25g was added and cooled to room temperature to obtain a product. The amount of lecithin starch, oil-containing lecithin starch, and pregelatinized starch was 1.5% based on the flour, and after steaming, they were gradually added while mixing with sugar. The resulting Daifuku mochi was evaluated for changes over time in its elasticity and hardness in the same manner as in Example 2, and the results were evaluated in the second example.
Shown in the table. Table 2 shows that when stored at 30°C, the dough in both the control, pregelatinized starch, and Production Example 6 addition areas decreased in "body" and became soft after 3 days, whereas in Production Example 1,
In the 7-addition group, the texture was preserved even after 5 days, and it was possible to eat the food satisfactorily.

【table】

[Table] Example 3 Using the lecithin starch powder obtained in Production Examples 1, 2, and 3, the oil-containing lecithin starch obtained in Production Example 4, and commercially available pregelatinized starch, rice cakes were produced according to a conventional method. The sample without additives was used as a control. That is, 700 ml of water was added to 1 kg of commercially available glutinous rice flour, mixed, steamed for 10 minutes, and cooled to room temperature to obtain a product. The amount of lecithin starch added is 1.0% to the flour.
In addition to adding it at the blending stage, the amount of lecithin starch containing oil and fat added is 2.0% of the flour, and after steaming,
Added. Table 3 shows the results of the sensory evaluation of the chewiness of the rice cakes produced in this way. The turbidity of the retort-sterilized solution was measured over time (stored at 20°C), and the results are shown in Figure 1. The sensory evaluation was performed on a five-point scale by five panelists. These results clearly show that the addition of lecithin starch and oil-containing lecithin starch improves "body" and shape retention. Although commercially available pregelatinized starch imparts firmness immediately after preparation, no effect on shape retention over time is observed.

【table】 [Brief explanation of drawings]

FIG. 1 is a graph showing the dissolution behavior of glutinous rice flour dough into a sugar solution.

Claims (1)

[Claims] 1. A mixture of starch and lecithin in a ratio of 1 to 50 parts of lecithin to 100 parts of starch is heated together with water to a temperature higher than the gelatinization temperature of the starch, gelatinized, and then dried.
A glutinous rice flour and/or glutinous rice flour dough improver obtained by mixing 0 to 900 parts of edible oil and fat to 100 parts of lecithin starch powder obtained by powdering. 2 Lecithin starch obtained by heating a mixture of starch and lecithin in a ratio of 1 to 50 parts of lecithin to 100 parts of starch with water to a temperature higher than the gelatinization temperature of the starch, gelatinizing it, and then drying and powdering it. powder
Glue rice flour and/or glutinous rice flour dough improver obtained by mixing 0 to 900 parts of edible oil and fat per 100 parts is added in a range of 0.3% by weight or more and 5% by weight or less based on the flour. A glutinous rice flour and/or glutinous rice flour dough. 3. The dough improving agent according to claim 2, wherein the solid fat content (SFC) of the edible oil and fat in the dough improving agent added to the dough is 2 or more and 50 or less at the storage temperature of the product made of the dough. Including fabric.