Cooking-free mochi and preparation method thereof

A technology of no-cooking and mochi, applied in the field of pastry, can solve problems such as energy consumption and time consumption, and achieve the effects of reduced investment, soft and glutinous taste, and better edible taste.

Active Publication Date: 2017-06-06
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, mochi products need to be steamed and then cooled when making leather, which consumes energy and time

Method used

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  • Cooking-free mochi and preparation method thereof
  • Cooking-free mochi and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] (1) Add 15.55kg of first-grade soybean oil (Yihai Kerry Arowana) into the premix mixing tank, then pass 16kg of refined castor sugar, pregelatinized glutinous rice flour (5% by mass on a dry basis) through Brabender Measuring instrument, viscosity 400BU, Henan Huangguo Grain Industry Co., Ltd. product) 7.5kg, acetylated distarch adipate (dry basis of 5% by mass is measured by Brabender instrument, viscosity 1800BU, French Roquette product ) 7kg, sodium alginate (viscosity 500mPa s) 1.3kg, maltodextrin (DE value 16) 3kg, sodium starch octenyl succinate (viscosity 450mPa s) 0.6kg, molecularly distilled monoglyceride (HLB value 3.9 ) 0.4kg, carrageenan (viscosity 80mPa·s) 0.3kg, anhydrous citric acid 0.15kg, potassium sorbate 0.05kg were put into it, stirred at 80rpm for 5min until the powder was evenly dispersed, and the mixed material ① was obtained;

[0052] (2) Add 21 kg of sterile distilled water to the mixed material ① prepared in step (1) at a rotating speed of 80 r...

Embodiment 2

[0057] (1) Add 35kg of first-grade soybean oil (Yihai Kerry Arowana) into the premix mixing tank, then pass 13.59kg of refined castor sugar, pregelatinized glutinous rice flour (5% by mass on a dry basis) through Brabender Measuring instrument, viscosity 450BU, Henan Huangguo Grain Industry Co., Ltd. product) 6.5kg, acetylated distarch adipate (dry basis of 5% by mass percentage is measured by Brabender instrument, viscosity 2600BU, French Roquette product ) 6kg, sodium alginate (viscosity 800mPa s) 1.1kg, maltodextrin (DE value 12) 1kg, sodium starch octenyl succinate (viscosity 900mPa s) 0.4kg, molecularly distilled monoglyceride (HLB value 5.3 ) 0.2kg, carrageenan (viscosity 150mPa·s) 0.1kg, anhydrous citric acid 0.05kg, potassium sorbate 0.01kg into it, and stirred at 100rpm for 5min until the powder is evenly dispersed to obtain the mixture ①;

[0058] (2) Add 15 kg of sterile distilled water to the mixed material ① prepared in step (1) at a rotating speed of 100 rpm, and...

Embodiment 3

[0063] (1) Add 25kg of first-grade soybean oil (Yihai Kerry Arowana) into the premix mixing tank, then pass 15kg of refined castor sugar, pregelatinized glutinous rice flour (5% by mass on a dry basis) through a Brabender instrument Determination, viscosity 420BU, product of Henan Huangguo Grain Industry Co., Ltd.) 7kg, acetylated distarch adipate (dry basis of 5% by mass is measured by Brabender instrument, viscosity 2200BU, French Roquette product) 6.57 kg, sodium alginate (viscosity 650mPa·s) 1.2kg, maltodextrin (DE value 14) 2kg, sodium starch octenyl succinate (viscosity 750mPa·s) 0.5kg, molecularly distilled monoglyceride (HLB value 4.5) 0.3kg, 0.2kg of carrageenan (viscosity 120mPa·s), 0.1kg of anhydrous citric acid, and 0.03kg of potassium sorbate were put into it, and stirred at 90rpm for 5min until the powder was evenly dispersed to prepare the mixture ①;

[0064] (2) Add 18 kg of sterile distilled water to the mixed material ① prepared in step (1) at a rotating spee...

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Abstract

The invention discloses a cooking-free mochi and a preparation method thereof. The wrapper of the mochi is composed of oil, sorbitol, white granulated sugar, pregelatinized glutinous rice powder, glycerol, acetylated bis starch adipate, sodium alginate, maltodextrin, starch sodium octenylsuccinate, glycerol monostearate, carrageenan, an acidity regulator, food flavors, a food preservative and water. The wrapper of the mochi can still keep favorable clustering property and extensibility after being quickly stirred, has soft and waxy mouthfeel, and has better mouthfeel after being refrigerated. The wrapper can keep the stable emulsion system under the oil content of up to 35%. The method saves the complex procedure of heating and cooling, further simplifies the production procedure, greatly shortens the production time, and is more suitable for continuous production.

Description

technical field [0001] The invention belongs to the technical field of cakes, in particular to a non-cooking mochi and a preparation method thereof. Background technique [0002] Mochi originated in Japan. The Japanese call the elastic and sticky food made of glutinous rice flour or other starches "cake", the Japanese pronunciation is "mochi", and we directly call it mochi, also called grass cake. Mochi is a kind of snack food that has gradually become popular in some large and medium-sized cities along the coast of China in recent years. [0003] In Japan, the traditional method of mochi is to hand-beat the steamed glutinous rice with wooden pestle and stone mortar to make glutinous rice cakes. The mochi we eat now is generally a cold-processed ready-to-eat food cooked with cooked flour, with a soft, tough and elastic taste. Its production process can be roughly divided into four steps: steaming, cooling, stuffing and packaging. Firstly, the glutinous rice flour and oth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P20/25A23L29/30A23L7/10A23L11/00
Inventor 李嘉瑜郭桦周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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