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Mixture for rice cake

A technology for mixing materials and sticky cakes, which is applied in the fields of food preparation, application, food science, etc., can solve the problems of low formability and poor taste of sticky cakes, and achieve the effect of good formability and good taste.

Inactive Publication Date: 2011-06-08
KIRIN KYOWA FOODS COMPANY LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the inventors believe that the existing mixture for sticky cake-like food still has the following problems: when water is added to the container and heated in a microwave oven, the formability of the sticky cake is low, and the mouthfeel is not very good.

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] According to the composition ratio shown in Table 1, each raw material was weighed and put into a paper cup (capacity 205 ml) in a manner that the total amount was 20 g for the mixed material in each test area. Add 40g of water to it and stir well to make a slippery paste. Cover the upper part of the paper cup with a plastic wrap, and heat it in a microwave oven (700W) for 2 minutes to prepare sticky cake-like food.

[0060] It should be noted that, here, curdlan is used as the β-1,3-glucan, specifically, finely ground curdlan ("Curdlan NS" (trade name), Kirin Kyowa Foods Co., Ltd. Co., Ltd.). Its average particle size is 20-30 μm. In addition, as the glucomannan used in the test area 3, a finely ground product ("Leorex RS" (trade name), manufactured by Shimizu Chemical Co., Ltd.) was used, and as the soybean protein used in the test area 4, "Nyu "Fujipro 1700" (trade name), (manufactured by Fujiprotin Technology Co., Ltd.).

[0061] In addition, as the glutinous ri...

Embodiment 2

[0070] According to the composition ratio shown in Table 3, each raw material was weighed so that the total amount of the mixed material in each test area was 20 g, and put into a paper cup. 40 g of water (corresponding to 2 parts by weight relative to 1 part by weight of the mixture) was added thereto, and fully stirred and mixed to make a slippery paste. Cover the upper part of the paper cup with a plastic wrap, and heat it in a microwave oven (700W) for 2.5 minutes to prepare sticky cake-like food.

[0071] Here, as the β-1,3-glucan, curdlan is used, specifically, finely ground thermal curdlan (“curdlan NS” (trade name), Kirin Kyowa Food Co., Ltd.). Its average particle size is 20-30 μm.

[0072] In addition, the total of the three essential components in the table refers to the total amount of curdlan, glutinous rice flour, and rice flour (% by weight relative to the total amount of the compound).

[0073] The amount of water added refers to the weight part of water add...

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Abstract

The invention provides a mixture for microwave-oven-made rice cakes. Better shaped and delicious rice cakes can be obtained by simply adding water to the mixture and heating in a microwave oven. The mixture for microwave-oven-made rice cakes contains, over 30 wt.% of sticky rice powder, over 10 wt.% of rice powder, and 5 wt.% of beta-1,3-glucan, wherein the total amount of sticky rice powder, the rice powder and the 5 wt.% of beta-1,3-glucan accounts for over 70wt.% of the total amount of the mixture.

Description

technical field [0001] The present invention relates to a mix for sticky cake-like food (Mochi様 food mix), and specifically relates to a mix for sticky cake-like food suitable for microwave oven cooking. The present invention also relates to a method for manufacturing the sticky cake-like food. Background technique [0002] Sticky cake (sticky cake)-like food generally refers to food that is formed by adding water to grains, especially glutinous rice, heating, and applying external force for cooking. In Southeast Asia, mainly Japan, including China and Korea, In East Asia, various sticky cake-like foods are known. [0003] About the sticky cake-like food, several kinds have been reported so far. [0004] For example, Japanese Unexamined Patent Application Publication No. 9-238630 (Patent Document 1) discloses a sticky cake-like food in which konjac mannan and heat-coagulable β-1,3-glucan are mixed with glutinous rice flour or glutinous rice. Here, even if the obtained sti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/09A23L7/10
Inventor 铃千寻竹中实里
Owner KIRIN KYOWA FOODS COMPANY LIMITED