JPH10309168A - Method for producing blended white ball powder and frozen white ball and frozen white ball - Google Patents

Abstract

(57) [Problem] To provide a frozen white ball which can be naturally thawed at a refrigeration temperature and hardly hardens even if it is refrigerated for several days. SOLUTION: Shiratama flour, which is a main raw material of shiratama, is blended with pregelatinized crosslinked starch, glycerin fatty acid ester and starch-degrading enzyme.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing mixed white marble powder and frozen white marble and a frozen white marble. The present invention relates to a method for producing a frozen white ball, and further relates to a frozen white ball obtained by the method.

[0002]

2. Description of the Related Art Frozen shiratama is obtained by mixing approximately equal amounts of water with powder called glutinous rice powder or shiratama powder obtained from glutinous rice, or powder obtained by adding starch or the like to these powders. To make the dough by kneading,
Next, after being formed into a predetermined shape, it is obtained by throwing it into hot water and boiling it, throwing the floated product into cold water, cooling it, and further subjecting it to a freezing treatment.

[0003] The frozen shiratama obtained in this way can be stored for a long time as long as it is not thawed, and can be easily boiled in boiling water or easily thawed at room temperature (around 20 ° C). Can be obtained, and the obtained shiratama is used as various foodstuffs.

[0004] However, when the above-mentioned frozen white balls are naturally thawed at a refrigeration temperature (around 5 ° C), there is a disadvantage that the white balls after the thaw harden. For this reason, when refrigerated storage of white balls after thawing, thaw them at room temperature and transfer them to the refrigerator at the end of thawing, or defrost after setting the temperature in the storage room to around room temperature and then raise the temperature to the refrigeration temperature. It had to be lowered and it was very troublesome.

[0005] Furthermore, when the frozen white ball is thawed and stored in a refrigerated state, even if it is long, it hardens in about 24 hours, and can be stored refrigerated for only about one day. . On the other hand, if stored at room temperature, curing can be delayed, but a bacteriostatic agent must be added in order to suppress the growth of bacteria, and the acidity peculiar to the bacteriostatic agent may adhere to the white balls.

Accordingly, an object of the present invention is to provide a frozen white ball which can be thawed well at a refrigerated temperature and hardly hardens for a long time even when refrigerated storage is performed subsequently.

[0007]

Means for Solving the Problems In order to achieve the above object, the blended shiratama of the present invention is obtained by blending shiratama, which is a main raw material of shiratama, with pregelatinized crosslinked starch, glycerin fatty acid ester and starch-degrading enzyme. It is particularly preferred that the blending amount of the pregelatinized crosslinked starch in the blended white ball powder is 1
0-20% by weight, the amount of the glycerin fatty acid ester is 0.05-0.2% by weight, and the amount of the starch-degrading enzyme is 0.05-0.2% by weight.

Further, the method for producing a frozen white ball of the present invention comprises mixing the above-mentioned white ball powder with water in an amount equal to or more than an equal amount, preferably water in an amount of 52 to 63% by weight based on the total of the mixed white ball powder and water. , Kneading, shaping, boiling, water cooling, draining, and then freezing.

Further, the frozen white ball of the present invention is obtained by mixing the above-mentioned white ball powder with water in an amount equal to or more than that of the white powder powder,
It is characterized by being subjected to freezing after kneading, molding, boiling, water cooling and draining.

[0010] The main raw material of the compounded shiratama flour of the present invention may be so-called mochi flour or shiratama flour, which has been conventionally used as a raw material of shiratama, and is not particularly limited. Further, for the purpose of improving the properties of the dough, a so-called white ball mixed powder to which starch is added can be used. In the specification of the present invention, these are collectively referred to as raw material white ball powder.

[0011] The pregelatinized crosslinked starch blended with the raw material white ball powder has the effect of improving the water retention of the white ball and delaying the curing speed during refrigeration and thawing and during refrigerated storage. The compounding ratio of the pregelatinized crosslinked starch is 10 to 20% by weight based on the finally obtained mixed white ball powder, that is, the range in which the pregelatinized crosslinked starch is 10 to 20 parts by weight in 100 parts by weight of the mixed white ball powder. preferable. If the compounding ratio is less than 10% by weight, the effect of retarding the curing speed cannot be sufficiently obtained, and if it exceeds 20% by weight, the composition becomes too soft to obtain a texture unique to white balls.

Further, the glycerin fatty acid ester is
It has the effect of slowing the curing rate by preventing water separation. The blending ratio of this glycerin fatty acid ester is, as described above, 0.0 wt.
The range of 5 to 0.2% by weight is appropriate, and 0.05% by weight.
If the amount is smaller than the above range, the effect of retarding the curing speed cannot be sufficiently obtained.
If it exceeds 2% by weight, the elastic texture unique to Shiratama is impaired.

Further, the starch-decomposing enzyme has an action of appropriately decomposing the starch in shiratama to delay the curing. As described above, the blending ratio of this starch-decomposing enzyme is suitably in the range of 0.02 to 0.5% by weight based on the final blended white ball powder. Not enough is obtained, and if it exceeds 0.5% by weight, it becomes too soft.

As the α-crosslinked starch, glycerin fatty acid ester and starch-degrading enzyme, those generally used can be used as they are, and their production method and properties are not particularly limited.

When a frozen white ball is produced using the above-mentioned mixed white ball powder, it is preferable to contain more moisture than before in order to improve the effect of retarding the curing speed. Conventionally, the water content is equal to or less than the blended white egg powder, that is, the water content is 50% by weight or less in the total amount of the mixed white egg powder and water, and usually, the water content is 40 to 50% by weight, The water content of the manufactured product white ball was adjusted to be 56 to 67% by weight.

On the other hand, in the present invention, the amount of water
The amount is 52 to 63% by weight with respect to the total amount of the blended white ball powder and water, so that the moisture contained in the product white ball is 56 to 67% by weight. If the amount of water is less than 52% by weight, the effect of retarding the curing speed during refrigeration and thawing and refrigerated storage cannot be sufficiently obtained, and if it is more than 63% by weight, it is difficult to form the dough into a predetermined shape. become.

After water is added to the compounded white ball powder and kneaded, it is formed into a predetermined shape in the same manner as in the prior art, and the molded product is put into boiling water, boiled, and the floated product is put into cold water and cooled. , A frozen white ball can be obtained by performing a freezing process after draining by transferring to a colander or the like.

The frozen shiratama obtained in this manner is naturally thawed at a refrigeration temperature of about 5 ° C. due to the water retention improving effect of the pregelatinized crosslinked starch, the water separation preventing effect of glycerin fatty acid ester, and the starch decomposing action of the starch-degrading enzyme. However, even if it is stored at a refrigerated temperature, it is hard to cure for several days.

Therefore, natural thawing at a refrigeration temperature, which was impossible in the past, is enabled, and the refrigerated storage time after thawing, which was conventionally about 24 hours, can be extended to about 72 hours. Can also be refrigerated for a long time. As a result, at a restaurant, an appropriate amount of frozen shiratama can be transferred from the freezer storage to the refrigerator and thawed, and then refrigerated and stored as it is. Can be reduced. In addition, we can respond quickly to orders from customers,
Since it can be provided until about a day, waste of white balls is eliminated, and significant improvements in service and cost can be achieved. Further, by extending the refrigerated storage period, the white balls after thawing can be handled as chilled distribution products. This allows
Shiratama can also be used as food for chilled distribution products such as anmitsu, honey bean, and frozen distribution products, and the field of use of shiratama can be greatly expanded.

[0020]

【Example】

Example 36.12 parts by weight of white ball powder (proportion in blended white ball powder: about 85
Wt%), 6.40 parts by weight of pregelatinized crosslinked starch (about 15.
0% by weight), 0.04 parts by weight of glycerin fatty acid ester (about 0.1% by weight), and 0.04 parts by weight of starch-degrading enzyme (about 0.1% by weight), and mixed well to mix. And 42.6 parts by weight of this blended white ball powder was mixed with water 5
7.4 parts by weight (combination ratio based on the total of blended white ball powder and water: 57.4% by weight) was added, kneaded, and formed into a spherical shape having a diameter of about 2 cm. After molding, put in hot water of about 94 ° C,
After about 10 minutes, it was taken out and cooled with running water at about 10 ° C. for about 20 minutes. Then, raise it to a colander and drain it for about 1 minute.
It was frozen in an atmosphere of 35 ° C. or less for about 20 minutes to obtain a frozen white ball. This was bagged and stored at -20 ° C overnight.

The frozen white balls were naturally thawed in a refrigerator at 5 ° C. for about 9 hours, and subsequently refrigerated. A sensory test for texture and taste was performed at the end of the thawing and at 24 hours, 48 hours, 72 hours, and 96 hours after the end of the thawing. As a result, the texture and taste were good up to 72 hours later, and the texture and taste were almost the same as those of Shiratama immediately after thawing. After refrigeration for 96 hours, the elasticity was reduced, but the softness was hardly changed and did not become hard as in the conventional case.

Comparative Example A frozen white ball was produced in the same manner as in the above example, except that 50 parts by weight of water was added to a mixture of 49 parts by weight of white ball powder and 1 part by weight of ordinary starch and kneaded. This frozen white ball is boiled and thawed, and has a texture generally called white ball,
It was delicious. However, when the obtained frozen shiratama was refrigerated and thawed in the same manner as in the above example, it had already hardened immediately after thawing and was far from the original texture.

[0023]

As described above, according to the present invention,
Natural thawing at refrigeration temperature is possible, and frozen white balls that can be refrigerated for several days after thawing can be obtained.

Claims (5)

[Claims] 1. A blended shiratama flour characterized by blending shiratama flour, which is a main raw material of shiratama, with pregelatinized crosslinked starch, glycerin fatty acid ester and starch-degrading enzyme. 2. The blending amount of the gelatinized crosslinked starch in the blended white ball powder is 10 to 20% by weight, the blending amount of the glycerin fatty acid ester is 0.05 to 0.2% by weight, and the blending amount of the starch-degrading enzyme is 2. The blended white ball powder according to claim 1, wherein the content is 0.05 to 0.2% by weight. 3. A method for producing a frozen white ball, comprising mixing an equal amount or more of water with the blended white ball powder according to claim 1 and kneading, molding, boiling, water-cooling, draining, and freezing. . 4. The method for producing frozen white beads according to claim 3, wherein the amount of the water is 52 to 63% by weight based on the total amount of the mixed white powder and water. 5. A method in which the compounded white egg powder according to claim 1 or 2 is mixed with an equal amount or more of water with respect to the compounded white egg powder, kneaded, molded, boiled, water-cooled, drained, and then subjected to a freezing treatment. Characterized frozen white ball.