Mochi with fruit jam and how to make it

Abstract

This invention relates to a method for manufacturing rice cakes, comprising fruit extracts, glutinous rice flour, and sugar, including a steam treatment of the fruit, a two-stage sieving process, a two-stage stirring process, and an aging process with controlled temperature and humidity. The manufacturing method according to the invention produces rice cakes of uniform quality while retaining the nutritional components of the fruit. In particular, it provides excellent texture by optimizing the hardness difference between the surface and the center. Furthermore, by precisely controlling quality indicators such as water activity, pH value, and sugar content, rice cakes with higher storage stability can be manufactured. Rice cakes prepared using the manufacturing method of this invention exhibit excellent preservation of the nutritional components and sensory characteristics of the fruit, uniform physical properties, and good storage properties.

Description

Technical Field

[0001] This invention relates to a method for producing rice cakes containing fruit, and more specifically, to a method for manufacturing rice cakes that preserves as much of the nutritional components and sensory characteristics of the fruit as possible, while also having uniform properties and improved storage. Background Technology

[0002] Traditional fruit-filled rice cakes suffer from several problems, such as poor storage due to the high water content of the fruit, discoloration due to oxidation over time, and uneven cake firmness. Furthermore, the processing of the fruit destroys its nutrients and causes it to lose its unique aroma and flavor.

[0003] In particular, because existing manufacturing methods do not systematize the pretreatment and processing of fruits, it is difficult to ensure the uniformity of the product, and because the ripening conditions are not optimized, there is a problem of unstable physical properties of rice cakes.

[0004] Previous documents

[0005] [Patent Documents]

[0006] (Patent Document 1) Korean Patent No. 10-2008-0059130

[0007] (Patent Document 2) Korean Patent 10-2021-0051824

[0008] (Patent Document 3) Korean Patent No. 10-2002-0060946

[0009] (Patent Document 4) Korean Patent No. 10-2018-0031303 Summary of the Invention

[0010] [Problems that need to be solved]

[0011] The present invention aims to solve the problems in the prior art described above and has the following objectives.

[0012] First, we aim to provide the best pretreatment process to preserve the nutritional components and sensory characteristics of the fruit as much as possible.

[0013] Secondly, it aims to ensure a uniform particle size distribution of the fruit extracts in order to improve the quality stability of the product.

[0014] Third, we hope to improve the physical properties of rice cakes through a two-stage mixing process and precise aging conditions.

[0015] Fourth, we hope to extend the shelf life of our products through the optimal combination of antioxidants and acidifiers.

[0016] Fifth, our goal is to standardize the quality specifications of the final product in order to provide products of consistent quality.

[0017] [Solutions to the problem]

[0018] This invention includes (a) a pretreatment step of cleaning the fruit and removing foreign matter; (b) preparing 15-50 portions of fruit and steaming them at 90-100°C for 2-7 minutes; (c) filtering the steamed fruit through a 10-120 mesh sieve to obtain a fruit extract; (d) mixing 40-75 pounds of cereal flour and 2-15 pounds of sugar with the above-mentioned fruit extract and kneading it into a dough; (e) allowing the dough to partially mature at 2-10°C for 3-8 hours; and (f) shaping 35-55 gram portions of aged dough in batches. Our method for making rice cakes includes...

[0019] At this point, (a) the fruit used is one or two fruits selected from apples, pears, peaches, grapes, strawberries, mangoes, blueberries and oranges, (b) the cereal flour is glutinous rice flour, (c) the sugars consist of 3-10 parts by weight of oligosaccharides and 1-5 parts by weight of xylitol, and (d) the kneading stage is characterized by primary mixing at 3-5 rpm for 60-80 minutes, followed by secondary mixing at 100-120 rpm for 2-4 minutes.

[0020] At this point, (a) when preparing the fruit extract, primary filtration is performed using a 20-40 mesh sieve, and secondary filtration is performed using an 80-100 mesh sieve; (b) for 100 parts by weight of fruit extract, 0.1-0.3 parts by weight of citric acid and 0.05-0.1 parts by weight of vitamin C are added; (c) to the dough, 2-4 parts by weight of maltodextrin and 0.01-0.05 parts by weight of α-amylase are added separately.

[0021] At this point, (a) the fruit is steamed at 95±1℃ for 4±1 minutes; (b) for every 100 parts by weight of fruit extract, 0.2±0.05 parts by weight of citric acid and 0.08±0.02 parts by weight of vitamin C are mixed; (c) 250±10 parts by weight of glutinous rice flour, 6±1 parts by weight of oligosaccharides, 3±0.5 parts by weight of xylitol, 3±0.5 parts by weight of maltodextrin, and 0.03±0.005 parts by weight of α-amylase are added to the mixture, and the mixture is kneaded; (d) the dough is aged at 6±1℃ for 5±1 hours; (e) the aged dough is divided into 45±2 g units and shaped into spheres with a diameter of 4.5±0.2 cm; its characteristic is that it includes this.

[0022] At this point, (a) the fruit is pre-treated by washing it three times with running water and cutting it evenly into pieces of 2.5 ± 0.5 cm; (b) the kneading process involves first kneading at 70 ± 10 rpm for 4 ± 1 minutes and then kneading at 110 ± 10 rpm for 3 ± 1 minutes; (c) the post-shaping process involves individual packaging and then a second ripening at 7 ± 0 ± 1℃ and 70 ± 3% relative humidity for 306 hours; and (d) the final product has a surface hardness of 400 ± 50 g / cm³. 2 Its core hardness is 300±50g / cm. 2 The water activity (Aw) was 0.91±0.01, the sugar content was 30±2°Brix, and the pH value was 6.0±0.2.

[0023] [Invention Effects]

[0024] The method for making fruit-containing rice cakes according to the present invention has the following significant effects:

[0025] Through steam treatment and a two-stage filtration process, fruit extracts with uniform particle size can be obtained while minimizing the loss of nutrients in the fruit.

[0026] Thanks to the precisely controlled two-step mixing process, the dough's physical properties are uniform, thus improving the texture of the final product.

[0027] The application of optimized aging conditions (temperature, humidity, time) can extend the shelf life of products and minimize changes in physical properties over time.

[0028] By precisely controlling the hardness difference between the surface and the center, the texture can be improved, and the product quality can be kept consistent compared to existing products.

[0029] By optimizing quality indicators such as water activity, pH value, and sugar content, the storage stability of the product has been improved.

[0030] [Specific details of the invention]

[0031] In the following descriptions of the specific structures or functions of the disclosed embodiments, the information is for illustrative purposes only and may be modified and performed in various forms. Therefore, the embodiments are not limited to the particular form of disclosure, and the scope of this specification includes changes, uniformities, or substitutions incorporated into the descriptive concepts.

[0032] Terms such as first or second can be used to describe various components, but the interpretation of these terms should only be used to distinguish one component from another. For example, the first component can be named the second component, and similarly, the second component can be named the first component.

[0033] When a component is said to be "connected" to another component, it should be understood that it may be directly connected to or connected to another component, but there may be another component between them.

[0034] The terminology used in the embodiments is for illustrative purposes only and should not be construed as restrictive. Singular expressions include plural expressions unless the context clearly implies otherwise. In this specification, the terms "comprising" or "having" should be understood to mean the presence of the functions, numbers, steps, actions, components, parts, or combinations thereof described herein, and should not exclude the presence or addition of one or more other functions or numbers, steps, actions, components, parts, or combinations thereof.

[0035] Unless otherwise defined, all terms used herein, including technical or scientific terms, shall have the same meaning as commonly understood by one of ordinary skill in the art to which the embodiments pertain. Terms such as those defined in common dictionaries shall be interpreted as having the meaning consistent with their meaning in the relevant descriptive context and shall not be interpreted in an idealistic or overly formal sense unless expressly defined in this application.

[0036] This invention is intended to be practiced in many different forms and is not limited to the embodiments disclosed below, but is only intended to ensure that the disclosure of this invention is complete and to provide a complete introduction to those skilled in the art to which this invention pertains, and this invention should be defined only by the class of the claims.

[0037] In embodiments of the invention, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Unless explicitly defined in embodiments of the invention, terms such as those defined in common dictionaries should be interpreted as having the same meaning as they have in the relevant technical context, and should not be interpreted in an idealistic or overly formal sense.

[0038] In describing this invention, detailed descriptions of relevant known technologies should be omitted if it is determined that such detailed descriptions would unnecessarily obscure the essential points of the invention. When using words such as 'include,' 'have,' and 'be done' as mentioned in this specification, additional parts may be added unless '~only' is used. This includes cases where components are represented in the singular but contain a plural, unless specifically stated otherwise.

[0039] When interpreting components, even if not explicitly stated, they will be interpreted as including the error magnitude.

[0040] Each feature in the various embodiments of the present invention can be combined with each other in part or in whole, and as those skilled in the art will fully understand, they can be technically linked and driven together, and each embodiment can be performed independently of each other or together in an associated relationship.

[0041] This invention relates to a method for producing rice cakes containing fruit, and more specifically, to a method for manufacturing rice cakes that preserves as much of the nutritional components and sensory characteristics of the fruit as possible, while also having uniform properties and improved storage.

[0042] Specifically, it involves a method for making rice cakes, including a stage of steaming fruit and preparing fruit extract with uniform particle size through two-stage filtration, a step of adding glutinous rice flour and sugar to the fruit extract and kneading it through a two-step stirring process, and a two-stage maturation stage under precisely controlled temperature and humidity.

[0043] Furthermore, this invention belongs to the technical field related to rice cake manufacturing methods, including the optimal combination of antioxidants and acidifiers for preventing oxidation and improving the storage performance of fruit extracts, the use of texture enhancers and enzymes for improving the physical properties of rice cakes, and physical property control technologies for standardizing the quality of the final product.

[0044] In particular, the present invention relates to a technology that produces products of uniform quality by precisely controlling process variables such as temperature, humidity, time, and stirring speed throughout the entire process from fruit pretreatment to packaging and secondary ripening of the final product.

[0045] This invention includes (a) a pretreatment step of cleaning the fruit and removing foreign matter; (b) preparing 15-50 portions of fruit and steaming them at 90-100°C for 2-7 minutes; (c) filtering the steamed fruit through a 10-120 mesh sieve to obtain a fruit extract; (d) mixing 40-75 pounds of cereal flour and 2-15 pounds of sugar with the above fruit extract and kneading it into a dough; (e) allowing the dough to partially mature at 2-10°C for 3-8 hours; and (f) shaping 35-55 gram portions of aged dough in batches. Our method for making rice cakes includes...

[0046] At this point, (a) the fruit used is one or two fruits selected from apples, pears, peaches, grapes, strawberries, mangoes, blueberries and oranges, (b) the cereal flour is glutinous rice flour, (c) the sugars consist of 3-10 parts by weight of oligosaccharides and 1-5 parts by weight of xylitol, and (d) the kneading stage is characterized by primary mixing at 3-5 rpm for 60-80 minutes, followed by secondary mixing at 100-120 rpm for 2-4 minutes.

[0047] At this point, (a) when preparing the fruit extract, primary filtration is performed using a 20-40 mesh sieve, and secondary filtration is performed using an 80-100 mesh sieve; (b) for 100 parts by weight of fruit extract, 0.1-0.3 parts by weight of citric acid and 0.05-0.1 parts by weight of vitamin C are added; (c) to the dough, 2-4 parts by weight of maltodextrin and 0.01-0.05 parts by weight of α-amylase are added separately.

[0048] At this point, (a) the fruit is steamed at 95±1℃ for 4±1 minutes; (b) for every 100 parts by weight of fruit extract, 0.2±0.05 parts by weight of citric acid and 0.08±0.02 parts by weight of vitamin C are mixed; (c) 250±10 parts by weight of glutinous rice flour, 6±1 parts by weight of oligosaccharides, 3±0.5 parts by weight of xylitol, 3±0.5 parts by weight of maltodextrin, and 0.03±0.005 parts by weight of α-amylase are added to the mixture, and the mixture is kneaded; (d) the dough is aged at 6±1℃ for 5±1 hours; (e) the aged dough is divided into increments of 45±2 grams and shaped into spheres with a diameter of 4.5±0.2 cm; it is characterized by including this.

[0049] At this point, (a) the fruit is pre-treated by washing it three times with running water and cutting it evenly into pieces of 2.5 ± 0.5 cm; (b) the kneading process involves first kneading at 70 ± 10 rpm for 4 ± 1 minutes and then kneading at 110 ± 10 rpm for 3 ± 1 minutes; (c) the post-shaping process involves individual packaging and then a second ripening at 7 ± 0 ± 1℃ and 70 ± 3% relative humidity for 306 hours; and (d) the final product has a surface hardness of 400 ± 50 g / cm³. 2 Its core hardness is 300±50g / cm. 2 The water activity (Aw) was 0.91±0.01, the sugar content was 30±2°Brix, and the pH value was 6.0±0.2.

[0050] *49 [Reasons for choosing each ingredient]

[0051] The reasons for selecting each material used in this invention and its technical effects are as follows.

[0052] Why choose Fruit Extracts?

[0053] Fruit extracts are a key ingredient that provides nutritional and sensory properties while enhancing product functionality. Producing fruit extracts with uniform particle size through a two-stage filtration process (20-50 mesh and 80-120 mesh) ensures consistent physical properties and texture in the product.

[0054] Why choose glutinous rice flour?

[0055] Glutinous rice flour is the main ingredient that determines the basic characteristics of rice cake, giving it the right elasticity and chewy texture. Optimal physical properties can be achieved by adjusting the moisture content to 45% or lower.

[0056] Why choose oligosaccharides?

[0057] Oligosaccharides can improve the moisturizing properties of products and act as low-calorie sweeteners. In particular, isomaltooligosaccharides are only half as sweet as sugars and have excellent moisturizing properties, thus improving the shelf life and texture of products.

[0058] Why choose xylitol?

[0059] Xylitol is a natural sweetener that tastes similar to sugar but also helps prevent tooth decay. In addition, it stimulates salivation, thus improving the texture and preservation of products.

[0060] Why choose maltodextrin?

[0061] Maltodextrin has low hygroscopicity and excellent dispersibility, which improves the physical properties of products. In particular, when mixed with other sugars, it can balance the sweetness and improve the coating and stability of the product.

[0062] Why choose amylase?

[0063] Starch-degrading enzymes, such as α-amylase, can improve the physical properties of products and enhance storage stability through partial hydrolysis of starch. In particular, optimal physical properties can be achieved by using appropriate amounts of 0.01-0.05g weights.

[0064] [The Key Significance of Ingredients]

[0065] The optimal range of the content of the main components of this invention was obtained through multiple experiments and verifications. The key significance of each component is as follows.

[0066] This invention relates to a method for manufacturing rice cakes, comprising fruit extract, glutinous rice flour, and sugar, wherein the content range of each ingredient has a decisive impact on the quality of the product. The fruit extract should be added in the range of 15-50 g / kg. This means that if less than 15 g / kg is added, the nutritional components and flavor of the fruit will not be fully expressed; if more than 50 g / kg is added, the moisture content will be too high, leading to a decline in physical properties and a significant reduction in shelf life. In particular, within the range of 20-45 g / kg, the nutritional components of the fruit are optimally preserved while ensuring ideal properties.

[0067] Glutinous rice flour should be added in the range of 40-75g by weight. Adding less than 40g by weight will not achieve the basic physical properties of rice cake, while adding more than 75g by weight will result in excessive hardness and a significantly reduced texture. The optimal physical properties are achieved within the range of 45-70g by weight, resulting in a suitable elasticity and chewy texture.

[0068] Among sugars, the amount of oligosaccharides added should be in the range of 3-10 pounds. However, if less than 3 pounds is added, the moisturizing effect will be insufficient, and if more than 10 pounds is added, the sweetness will be too high and the physical properties will deteriorate. Xylitol should be added in the range of 1-5 pounds. However, if less than 1 pound is added, the sweetness effect will be insufficient, and if more than 5 pounds is added, it may cause excessive chilling and diarrhea.

[0069] In the manufacturing process of this invention, the steam treatment of the fruit should be carried out at a temperature of 95-98°C for 3-5 minutes. This is because at temperatures below 95°C, discoloration occurs due to insufficient enzyme inactivation, while at temperatures above 98°C, nutrients are destroyed and flavor is lost. Furthermore, if the treatment time is less than 3 minutes, the sterilization effect is insufficient, and if it exceeds 5 minutes, there are problems of over-softening and nutrient loss.

[0070] The sieving process is carried out in two steps: 20 mesh and 100 mesh. The first step is to use a 20 mesh sieve to remove coarse particles and ensure uniform physical properties. The second step is to use a 100 mesh sieve to remove fine particles to achieve the best texture.

[0071] The kneading process should be carried out under two-stage stirring conditions. The first stirring should be carried out at a speed of 60-80 rpm for 3-5 minutes to achieve basic mixing and hydration. The second stirring should be carried out at a speed of 100-120 rpm for 2-4 minutes to ensure uniform physical properties.

[0072] The maturation process should be carried out at a temperature of 5±1℃ for 6±2 hours, because the growth of microorganisms is inhibited, the properties are stable within this temperature range, the moisture is uniform, and the texture is improved within this time range.

[0073] The secondary curing process should be carried out at a temperature of 24°C and a relative humidity of 36°C and 70±2% for 70±5%. During this process, the performance is stable, the surface is prevented from drying out, and the final performance is achieved.

[0074] Based on the final product's quality specifications, the hardness should be 300-500 g / cm² at the surface center. 2 and center 200-400g / cm 2Within this range, the optimal range for proper chewiness and a satisfyingly chewy texture is achieved. The water activity should be between 0.90 and 0.92; however, a value below 0.90 leads to excessive dryness, while a value above 0.92 poses a risk of microbial growth. The sugar content should be within the range of 28-32°C, which ensures optimal sweetness and shelf life. The pH value should be within the range of 5.8-6.2. This is to inhibit microbial growth and achieve the best flavor.

[0075] Therefore, the content range of each component of the present invention and the conditions of the manufacturing process are key factors in determining the quality of the final product. If the content deviates from the range, the quality of the product may be significantly reduced or may exhibit undesirable characteristics.

[0076] [The implementation method and key significance of each step]

[0077] In this invention, the selection and scope of each component have the following technical significance.

[0078] Technical significance of fruit extracts (15-50 parts by weight)

[0079] In this invention, fruit extracts are key components for enhancing the nutritional value and functionality of rice cakes. When the content is less than 15 parts by weight, the inherent nutrients and functions of the fruit are not fully expressed. When the content exceeds 50 parts by weight, the physical properties of the dough decrease due to excessive moisture, and the storage capacity of the final product is significantly reduced. In particular, it has been confirmed that the fruit nutrients are best preserved within the range of 20-45 parts by weight, achieving the desired physical properties.

[0080] The technical significance of glutinous rice flour (40-75 kg by weight)

[0081] Glutinous rice flour is the main ingredient that determines the basic physical properties of rice cake. If its content is below 40% by weight, the basic texture of rice cake will not be formed, and its value as a product will decrease significantly. If it exceeds 75% by weight, the texture will deteriorate due to excessive hardness and accelerate aging. In particular, it has been confirmed that a suitable elasticity and chewy texture is achieved within the range of 45-70% by weight, exhibiting the best physical properties.

[0082] The technical significance of sugar

[0083] Oligosaccharides (3-10 parts by weight) are ingredients that improve the moisturizing properties of products and give them appropriate sweetness. If less than 3 parts by weight are added, the moisturizing effect will be insufficient and the product will age faster. If more than 10 parts by weight are added, it will result in excessive sweetness and deterioration of physical properties.

[0084] Xylitol (1-5 parts by weight) is an ingredient that provides a refreshing sensation and helps prevent tooth decay. When less than 1 part by weight is added, this effect is negligible; however, adding more than 5 parts by weight may cause gastrointestinal discomfort due to excessive refreshing sensation. In particular, when oligosaccharides and xylitol are mixed within the above range, moisturizing and sweetening effects can be optimized to produce high-quality products.

[0085] The technical significance of maltodextrin (parts 2-4 by weight)

[0086] Maltodextrin is a partially hydrolyzed starch product that can improve the physical properties and storage performance of products. When the amount added is less than 2 weights, the effect of improving performance is negligible, while when the amount added exceeds 4 weights, excessive viscosity occurs, reducing product quality.

[0087] Technical significance of starch hydrolytic enzymes (0.01-0.05g by weight)

[0088] Starch-degrading enzymes improve the physical properties of products and delay aging by partially hydrolyzing starch. When the amount added is less than 0.01 by weight, the effect of improving physical properties is negligible due to insufficient enzyme activity. When the amount added exceeds 0.05 by weight, there is a problem of product deterioration due to excessive starch decomposition.

[0089] The key significance of each step in the manufacturing process

[0090] 1. Fruit pretreatment process

[0091] The fruit pretreatment process in this invention has the following technical significance:

[0092] Fruits must be steam-treated at 95-98°C for 3-5 minutes for the following reasons: At temperatures below 95°C, the oxidases present in the fruit are not sufficiently deactivated, leading to discoloration; while at temperatures above 98°C, the fruit's nutrients are destroyed, resulting in a loss of its original flavor. Furthermore, if the processing time is less than 3 minutes, microbial sterilization is insufficient, shortening the product's shelf life; if it exceeds 5 minutes, it has been confirmed that the loss of water-soluble nutrients occurs along with excessive softening of the fruit.

[0093] 2. Filtration process

[0094] Performing primary filtration (20-40 mesh) and secondary filtration (80-100 mesh) sequentially during the filtration process has the following technical significance:

[0095] If a sieve smaller than 20 mesh is used for primary filtration, coarse particles will not be sufficiently removed, resulting in uneven physical properties of the product. If a sieve larger than 40 mesh is used, the fruit will lose its original flavor due to excessive micronization. If a sieve smaller than 80 mesh is used for secondary filtration, the uniformity of particle size will decrease, leading to uneven physical properties of the product. If a sieve larger than 100 mesh is used, there is a problem of significantly reduced processing yield due to excessive micronization.

[0096] 3. Kneading process

[0097] The kneading process requires the following two mixing conditions:

[0098] The initial mixing should be done at 3-5 rpm for 60-80 minutes. This will result in uneven physical properties due to insufficient mixing of ingredients below 60 rpm, and a decrease in dough viscosity due to overmixing above 80 rpm. Furthermore, it has been shown that insufficient hydration of ingredients occurs if mixing time is less than 3 minutes, and a decrease in the physical properties of the dough occurs if mixing time exceeds 5 minutes.

[0099] The second mixing is performed at 2-4 rpm for 100-120 minutes. This results in reduced dough uniformity below 100 rpm and decreased physical properties due to overmixing above 120 rpm. Furthermore, it has been shown that uniform physical properties are not achieved if mixing time is less than 2 minutes, and the dough's elasticity decreases if mixing time exceeds 4 minutes.

[0100] The key significance of maturity and quality control

[0101] 4. Maturation process

[0102] The aging process of this invention is divided into primary aging and secondary aging, and each type of aging has the following technical significance:

[0103] The initial maturation should be carried out at a temperature of 6±2℃ for 5±1 hours for the following reasons: At temperatures below 4°C, the uniformity of moisture is delayed, leading to uneven physical properties; at temperatures above 8°C, the risk of microbial proliferation increases, and the physical properties of the dough deteriorate. In addition, if the maturation time is less than 4 hours, insufficient moisture uniformity results in uneven physical properties; if it exceeds 6 hours, the elasticity of the dough will decrease due to over-aging.

[0104] The secondary maturation should be carried out at a temperature of 7±2℃ and a relative humidity of 70±5% for 24-36 hours, which has the following technical significance:

[0105] If the temperature is below 5°C, the stabilization of physical properties will be delayed, and if the temperature is above 9°C, the risk of microbial growth will increase.

[0106] If the relative humidity is below 65%, the surface will dry out; if it exceeds 75%, condensation will form on the surface, leading to a decline in quality.

[0107] If the aging time is less than 24 hours, the final properties cannot be completed; if it exceeds 36 hours, the quality will deteriorate due to over-aging.

[0108] 5. Quality specifications of the final product

[0109] The final product according to the present invention must meet the following quality standards, and each numerical range has the following technical significance:

[0110] Regarding hardness:

[0111] Medium surface hardness: 300-500 g / cm³ 2 The optimal chewiness is achieved within a certain range; beyond that range, the texture will significantly decrease.

[0112] Core: 200-400g / cm³ 2 Within a certain range, the texture is chewy; beyond that range, palatability decreases.

[0113] The water activity (Aw) should be in the range of 0.90-0.92, that is:

[0114] If it is below 0.90, the texture will deteriorate due to excessive dryness.

[0115] If the value exceeds 0.92, the risk of microbial growth increases significantly.

[0116] The sugar content should meet the 28-32°Brix range, which means:

[0117] If it is below 28°Brix, it will lack sweetness and lose its palatability.

[0118] If the Brix exceeds 32°, it will lose its palatability due to excessive sweetness.

[0119] The pH value should be in the range of 5.8-6.2, that is:

[0120] If the acidity is below 5.8, the palatability will be poor due to excessive acidity.

[0121] Exceeding 6.2 increases the risk of microbial growth and reduces flavor.

[0122] These quality standards are interconnected, and if any one of them is out of range, the overall quality of the product will be significantly reduced. Example

[0123] Through embodiments and comparative examples of the present invention, the impact of the content of each component on the quality of the final product was determined. The composition and effects of each embodiment and comparative example are as follows.

[0124] [Table 1]

[0125] Raw material mixing ratios for the examples and control examples (unit: weight)

[0126] category Example 1 Example 2 In comparison 1 Comparison Example 2 Fruit extracts 30 40 15 60 glutinous rice flour 50 45 50 60 Oligosaccharides 6 3 4 8 Xylitol 2 3 1 6 maltodextrin 3 2 0 5 amylase 0.02 0.03 0.01 0.06

[0127] Effectiveness analysis of the examples

[0128] Example 1

[0129] Example 1 prepared a mixture comprising 30 parts by weight of fruit extract, 50 parts by weight of glutinous rice flour, 6 parts by weight of oligosaccharides, 2 parts by weight of xylitol, 3 parts by weight of maltodextrin, and 0.02 parts by weight of amylase. In this composition, the fruit flavor was appropriately expressed, while excellent physical properties were achieved due to the balanced combination with glutinous rice flour. In particular, the sweetness and moisturizing properties were optimized due to the appropriate combination of oligosaccharides and xylitol, and the physical properties were stabilized due to the addition of appropriate amounts of maltodextrin and amylase.

[0130] Example 2

[0131] The preparation method in Example 2 involves increasing the fruit extract content to 40% by weight and reducing the glutinous rice flour to 45% by weight. In this case, the fruit flavor is further enhanced, while maintaining a balance of physical properties due to the appropriate reduction in glutinous rice flour. By maintaining the total amount of oligosaccharides and xylitol but adjusting the ratio, the sweetness characteristics are diversified.

[0132] Analysis of problems in comparison examples

[0133] Comparison Example 1

[0134] The preparation method of Comparative Example 1 reduced the fruit extract to 15g by weight, without adding maltodextrin, and minimized the starch-degrading enzyme to 0.01g by weight. Therefore, the following problems arose:

[0135] Lacks flavor due to lack of fruit extracts.

[0136] Physical instability caused by non-maltodextrin

[0137] Accelerated aging due to a lack of amylase

[0138] Comparison Example 2

[0139] Comparative Example 2 involved adding an excess of fruit extract to 60 lbs and increasing the content of glutinous rice flour, oligosaccharides, xylitol, maltodextrin, and starch-degrading enzymes. Therefore, significant quality loss occurred, for example:

[0140] Excessive moisture leads to deterioration of physical properties.

[0141] Overly sweet due to the addition of excessive sugar.

[0142] Tissue damage caused by excessive amylase

[0143] The above embodiments and comparative examples demonstrate that the content range of each ingredient proposed in this invention is a key factor determining the quality of the final product. In particular, the study found that the ratio of fruit extract to glutinous rice flour, as well as the appropriate use of various additives, are the main factors determining product quality.

Claims

1. A type of mochi using fruit puree and how to make it, characterized in that, (a) Pre-treatment steps for cleaning fruit and removing foreign objects; (b) Prepare 15-50 portions of fruit and steam them for 2-7 minutes at 90-100℃. (c) Filter the steamed fruit through a 10-120 mesh sieve to obtain a fruit extract; (d) Combine 40-75 pounds of cereal flour and 2-15 pounds of sugar with the above-mentioned fruit extracts and knead into a dough; (e) Initial maturation of the dough at 2-10°C for 3-8 hours; (f) Shape aged dough into batches of 35-55 grams; this is one of the methods for making mochi.