JPH0440979B2 - - Google Patents

Description

[Detailed description of the invention]

[Technical Field] The present invention relates to retort pouch foods made from mochi-containing foods such as elephant roe and zenzai. [Background technology] Japanese people have loved eating mochi since ancient times, and many foods are known that are combinations of mochi and other foods.
For example, the New Year's zouni is a typical example, and foods eaten with mochi and azuki beans include zenzai and anmitsu. [Object of the Invention] The object of the present invention is to provide a retort food containing rice cake in which the rice cake does not lose its shape and the aging rate of the rice cake is slow. [Disclosure of the Invention] In order to make it possible to easily eat a wide variety of mochi-containing foods, the inventors have developed a method to sterilize mochi-containing foods by retorting and then putting them into containers to maintain their shelf life. I came up with the idea of making it into a retort food. According to research conducted by the inventors, in order to obtain retort food containing mochi with excellent shelf life, it is necessary to prevent the mochi from deforming during retort sterilization, and to prevent changes in the mochi over time, i.e., to prevent the mochi from becoming hard over time. It was found that it is important to prevent aging and loss of shape over time. However, if mochi made using conventional technology is added to shiruko drinks and retort sterilized, the mochi will lose its shape and become unfit for consumption.Furthermore, it will undergo aging in just one to two days. It becomes hard and hard and you can't eat it as it is. If you try to soften it by heating and eat it, it will lose its shape even more. Conventionally known methods for suppressing the aging of mochi include adding carbohydrates such as sugar and rice cake to mochi, adding enzymes, and adding emulsifiers.
However, with either method, the rice cake itself becomes soft, resulting in poor retort resistance and poor shape retention under retort sterilization conditions. It was also found that it was not possible to sufficiently prevent deformation. Inventions made for the purpose of improving the essential physical properties of rice cake include the invention described in JP-A-50-121454 and the invention described in JP-A-52-128249. The latter improves the workability, texture and aging properties of rice cakes during production, and in both inventions, the components of the invention include retort heating conditions. It is not possible to improve the shape retention of the rice cake underneath. The inventors conducted further research based on these facts. As a result, they discovered that it was sufficient to impregnate sugar-containing rice cakes with LM pectin and/or sodium alginate, and to add Ca salt to the outer liquid surrounding the rice cakes, thereby making the osmotic pressures of the mochi and the outer liquid approximately equal. Furthermore, they discovered that if locust bean gum and xanthan gum were included in rice cakes, the rice cakes would be less likely to lose their shape after retort sterilization, and they have now completed the two inventions described below. Therefore, the first invention provides a retort food containing rice cake, which is made by wrapping a sugar-containing rice cake in an external liquid and sterilizing it in a retort, wherein the rice cake contains LM pectin and/or sodium alginate and the external liquid is
The gist of the invention is a retort food containing mochi containing Ca salt and in which the osmotic pressure of the mochi and the external liquid are almost equal. In retort food,
A retort food containing rice cake in which the rice cake contains LM pectin and/or sodium alginate, locust bean gum and/or xanthan gum, and the external liquid contains Ca salt, and the osmotic pressure of the rice cake and the external liquid are approximately equal. This is the summary. Both inventions will be explained in detail below. Here, mochi is made using glutinous rice or mochi powder (including gyuhi, which are sweetened by adding carbohydrates to these) as the main ingredient, and contains carbohydrates such as sugar. Starches such as glutinous rice, rice flour, and waxy starch may be added to glutinous rice and glutinous rice flour. Mochi is added to shiruko drinks, mizu-yokan, anmitsu, dashi soup, mitsumame, etc., and is surrounded by these external liquids. LM pectin is extracted from citrus fruits, apples, etc., and refers to amidated pectin or non-amidated pectin with a degree of esterification of 50% or less. Sodium alginate is extracted from brown algae under alkaline conditions. LM pectin and sodium alginate may be used in combination. Examples of Ca salt include calcium chloride, calcium lactate, calcium phosphate, dicalcium phosphate,
Tricalcium phosphate, calcium citrate, etc. are used. When using poorly soluble calcium salts,
Ca is used in a dissociated state by lowering the pH. Retort sterilization refers to pressurized heat sterilization, and usually refers to sterilization at a temperature of 100°C or higher and under pressure conditions of atmospheric pressure or higher. The rice cake is made to contain LM pectin and/or sodium alginate, and the external liquid such as starch flour is made to contain the above-mentioned calcium salt. Then, LM pectin or sodium alginate reacts with the calcium salt to form a retort-resistant gel that covers the mochi. Therefore, the rice cake will not lose its shape during retort sterilization. Also,
This gel suppresses the aging of the starch inside the rice cake, so it also has the effect of preventing the aging of the rice cake over time. The amount of LM pectin or sodium alginate to be used depends on the content of flour such as mochi powder in the mochi ingredients, but it is preferably 0.3 to 3% by weight, preferably 0.5 to 2% by weight. is more preferable.
If it is less than 0.3% by weight, the shape retention properties tend to deteriorate, and if it is more than 3% by weight, the texture tends to become lumpy and lose the stickiness unique to rice cakes. In addition, if the content of powder such as mochi powder in mochi is high,
The amounts of LM pectin and sodium alginate used may be relatively small, and if the powder content is low, it is better to use more. However, if the powder content is high and the LM pectin and sodium alginate content is low, the product tends to have poor aging properties; If the content is low,
Although they have excellent aging properties, they tend to have poor texture. The amount of calcium salt used is preferably 0.1 to 2% by weight. If it is less than 0.1% by weight, the reactivity with LM pectin and sodium alginate tends to be weak and sufficient effects cannot be obtained, and if it exceeds 2% by weight, the effect will not increase much considering the amount used. This is because problems tend to arise in terms of flavor. The osmotic pressure of the mochi and the external liquid should be approximately equal. This will reduce the movement of moisture between the rice cake and the external liquid, thereby suppressing aging and deformation of the rice cake over time. The osmotic pressures of the rice cake and the external fluid do not need to be exactly equal; they just need to be approximately equal. In order to make the osmotic pressures of the two almost equal, for example, it is preferable to make the sugar content or salt content of the two almost the same, but it is preferable to make the sugar content almost the same. This is because sugar is effective in preventing the aging of mochi. When using sugar or salt to make the osmotic pressure of the mochi and the external liquid almost equal, the sugar content or salt content of the external liquid should be 70 to 130 times the sugar or salt content of the mochi.
It is better to set it as %. As mentioned above, by impregnating the mochi with LM pectin and/or sodium alginate and by impregnating the external liquid with Ca salt so that the osmotic pressure of both is approximately equal, the mochi will not lose its shape during retort sterilization. Moreover, the mochi does not lose its shape even after retort sterilization, and the aging rate of the mochi is slowed down. To further suppress the staleness of the rice cake, it is necessary to add locust bean gum and/or xanthan gum to the rice cake. This makes it possible to reduce the amount of mochi powder, etc., which causes the mochi to age. In other words, when a calcium gel made from LM pectin and/or sodium alginate is used in combination with a gel made from a combination of locust bean gum and xanthan gum, or a gel made from either one alone, a gel with a rice cake-like texture (combined gel) is created. This is because the mochi structure can be obtained even if the amount of mochi powder, etc. that gives the mochi its chewy texture is small. This is also because the combined gel has the effect of suppressing aging caused by starch such as rice cake flour. When rice cake is impregnated with gelatin and gelatin is added to the combined gel, the sticky structure unique to gelatin has a great effect on improving the texture and aging resistance of rice cake. Locust bean gum and/or xanthan gum is preferably used in a total amount of 0.5 to 2% by weight. This is because if the amount is less than 0.5% by weight, the effect tends to be reduced, and if it exceeds 2% by weight, the effect tends to be small in relation to the amount used. The combined ratio (weight ratio) of locust bean gum and xanthan gum is preferably 1/4 to 4. Preferably, gelatin is used in an amount of 0.5 to 2% by weight. Next, Examples and Comparative Examples of the rice cake-containing retort food of the present invention will be described. (Example 1~
18 and Comparative Examples 1 to 7) The raw materials shown in Table 1 were mixed, water was added thereto, and the mixture was kneaded for about 30 minutes while being heated in boiling water. Sugar was added to the obtained kneaded product in several portions, and the mixture was further kneaded for about 20 minutes. After that, it was shaped into a ball with a diameter of about 2 to 3 cm and made into a mochi. Separately 30% by weight of sugar, 1% by weight of calcium lactate
I adjusted the syrup content and added mochi to this syrup. This was filled into a canning container, sealed, and retort sterilized (pressurized heat sterilization) at 120°C for 15 minutes. After cooling, the rice cake was opened and the condition of the rice cake was examined.
Furthermore, after sterilization, leave it in a sealed container for 1 hour at room temperature.
The condition of the rice cakes after storage for 1, 3, 7, 14, and 30 days was also examined. The results are shown in Table 1. Table 1 also shows the texture of the rice cake before retort sterilization and the condition of the rice cake after retort sterilization. Regarding the changes in rice cake over time, ◎ indicates no aging, 〇 indicates almost no aging, △ indicates slightly aging, and × indicates aging.

〔Effect of the invention〕

A retort food containing rice cake according to the first invention is a retort food containing rice cake in which a sugar-containing rice cake is wrapped in an external liquid and sterilized by retort, wherein the rice cake contains LM pectin and/or sodium alginate, and the external liquid contains Ca. It contains salt and the osmotic pressure of the mochi and the external liquid are almost equal, so the mochi does not lose its shape.
The aging rate of mochi is also slow. Further, a retort food containing rice cake according to the second invention is a retort food containing rice cake in which a sugar-containing rice cake is wrapped in an external liquid and sterilized by retort, wherein the rice cake contains LM pectin and/or sodium alginate, and locust bean gum. and/or xanthan gum, and the external liquid contains Ca salt, and the osmotic pressure of the rice cake and the external liquid are almost equal, so that the aging rate of the rice cake is very slow.

Claims (1)

[Claims] 1. In a retort food containing mochi, which is made by wrapping a sugar-containing mochi in an external liquid and sterilizing it in a retort, the mochi is LM
A retort food containing rice cake containing pectin and/or sodium alginate, and an external liquid containing Ca salt, so that the osmotic pressure of the rice cake and the external liquid are approximately equal. 2. Making the osmotic pressure of mochi and external fluid almost equal is
The retort food containing rice cake according to claim 1, which is produced by adding sugar to both so that the content ratios are approximately equal to each other. 3 Ca salts include calcium chloride, calcium lactate,
The retort food containing rice cake according to claim 1 or 2, which is at least one selected from the group consisting of calcium phosphate, dicalcium phosphate, tricalcium phosphate, and calcium citrate. 4. The retort food containing rice cake according to any one of claims 1 to 3, wherein the external liquid is selected from the group consisting of starch starch, mizu yokan, and dashi stock. 5. The rice cake-containing retort food according to any one of claims 1 to 4, wherein the rice cake contains 0.3 to 3% by weight of LM pectin and/or sodium alginate. 6 In retort food containing mochi, which is made by wrapping sugar-containing mochi in an external liquid and sterilizing it in a retort, the mochi is LM
contains pectin and/or sodium alginate, locust bean gum and/or xanthan gum, and the external liquid contains Ca salt,
A retort food containing mochi, in which the osmotic pressure of the mochi and the external liquid are almost equal. 7 Making the osmotic pressure of mochi and external fluid almost equal is
7. The retort food containing rice cake according to claim 6, which is produced by adding sugar to both so that the content ratios are approximately equal to each other. 8 Ca salts include calcium chloride, calcium lactate,
The retort food containing rice cake according to claim 6 or 7, which is at least one selected from the group consisting of calcium phosphate, dicalcium phosphate, tricalcium phosphate, and calcium citrate. 9. The retort food containing rice cake according to any one of claims 6 to 8, wherein the external liquid is selected from the group consisting of starch starch, starch syrup, and dashi stock. 10. The rice cake-containing retort food according to any one of claims 6 to 9, wherein the rice cake contains 0.3 to 3% by weight of LM pectin and/or sodium alginate. 11. The retort food containing rice cake according to any one of claims 6 to 10, wherein the rice cake contains a total of 0.5 to 2% by weight of locust bean gum and xanthan gum.