Mochi containing functional ingredients and its manufacturing method

Abstract

We offer mochi (rice cakes) containing functional food or pharmaceutical ingredients. [Solution] Mochi containing functional ingredients and a method for producing the same Mochi containing functional foods or pharmaceutical ingredients, including the following: - Glutinous rice, trehalose, water, gelatin and / or pectin and / or agar and / or carrageenan and / or collagen and / or other gelling agents. - Excipients that enhance the sensory properties of the mochi, as well as aromas, flavors, and other additives related to pH. - Functional ingredients - pH adjuster Furthermore, it may also contain glucose syrup and sugar, or fiber, or protein or sugar alcohol, and the functional ingredients may be microencapsulated, and the functional ingredients may also contain amino acids, or omega-3, omega-9, or sleep-improving melatonin, or ibuprofen, paracetamol, etc.

Description

Technical Field

[0001] The object of the present invention relates to a rice cake, which is a Japanese-origin confectionery blended with a functional ingredient obtained by boiling a component containing mochi rice or the like as a raw material. The above-mentioned rice cake contains functional ingredients such as plant extracts, powdery, liquid or semi-solid plants, amino acids, proteins (especially collagen), vitamins, minerals, oils, fibers, live or inactivated probiotic microorganisms and / or effective pharmaceutical ingredients such as analgesics, anti-inflammatory agents, antiviral drugs, anti-infective drugs, antifungal drugs, antipyretics, etc. and / or food ingredients such as stem cells or derivatives. These components may be microencapsulated in order to endow the functional rice cake with the property of controlling and releasing the active ingredient.

[0002] The present invention is a component that provides gelling and stability suitable for consuming rice cakes, most of whose constituent components are mochi rice, trehalose, sugar, glucose syrup, or fructooligosaccharide substituting for sugar, sugar alcohol, protein, or fruit preparations. Considering the final state and flavor of the rice cake, specific specifications are characterized by having each step of a procedure for diluting functional ingredients in a medium by adding appropriate other additives at an appropriate timing and temperature so that the components do not deteriorate and the functionality peculiar to the rice cake is maintained.

[0003] Therefore, the present invention is not only within the scope of manufacturing new rice cakes and rice-cake-like confectioneries, but also included in a new food matrix with health applications, and further included in a kind of new pharmaceuticals aimed at applications in the food field, pharmaceutical field, medical field, general food and health fields.

Background Art

[0004] Mochi is a Japanese confectionary made primarily from glutinous rice, characterized by its soft, sticky, elastic, and / or creamy texture, often with added fruit, ice cream, chocolate, or dried fruit. Its current use is primarily as a sweet food source, without any intention of providing nutritional, health, or / or medicinal value. In this invention, in addition to the usual ingredients for making mochi, other gelling agents such as gelatin, pectin, starch, agar, carrageenan, and collagen are added, along with sweeteners, flavorings, and food colorings to achieve a suitable texture, sensory appeal, and stability, allowing for the addition of functional components that give the mochi healthy properties. A coating consisting of starch and powdered sugar is used to prevent sticking, although in certain products, the coating may include ingredients with nutritional or pharmaceutically active properties, such as vegetable oil, sugar alcohol, acid, glycine, amino acids, or probiotics. Its shape can take countless forms, including animals like bear cubs, cola bottles, rings, and various fruits, but the most common are irregular shapes that are semicircular or oval.

[0005] Mochi can be considered a type of pharmaceutical. To date, no mochi containing functional ingredients that target health functions is known, because incorporating the aforementioned functional active ingredients (including those considered pharmaceuticals) would involve not only improving the usual components of these products, but also variations in important parameters (pH, dry residue, Brix value, solubility, temperature, and humidity, etc.) that affect the solubility and homogenization behavior of the liquid or semi-solid mass in the initial stages of mochi production, as well as the gelation and solidification processes of this new pharmaceutical form.

[0006] In conventional technology, the following patents are known regarding the manufacturing method and ingredients of mochi (rice cakes). International Publication No. 2012 / 173004 Japanese Patent Publication No. 2024-079144 Chinese Patent No. 107136417 Specification Chinese Patent No. 108936301 Specification

[0007] However, these patents do not include functional food ingredients that are integrated under specific conditions, nor do they provide additional functionality.

[0008] Therefore, the object of the present invention is to protect the production method of mochi containing functional ingredients and mochi containing healthy, food-grade, and medicinal functional ingredients, while maintaining the usual characteristics of mochi such as appearance and sensory properties, and developing the process described below, the essence of which is included in claim 1. [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] International Publication No. 2012 / 173004 [Patent Document 2] Japanese Patent Publication No. 2024-079144 [Patent Document 3] Chinese Patent No. 107136417 Specification [Patent Document 4] Chinese Patent No. 108936301 Specification [Overview of the project] [Problems that the invention aims to solve]

[0010] The object of the present invention is a mochi (rice cake) containing food-like and medicinal functional ingredients (as described in the technical section) produced by a manufacturing procedure including the following steps, based on the presence of sugar, the absence of added sugar, or the absence of sugar. [Means for solving the problem]

[0011] On the other hand, first, glutinous rice, trehalose, sweeteners / carbohydrates (sugar and / or glucose syrup and / or vegetable, animal, synthetic or fermented fiber and / or polyhydric alcohols), water and gelling agents (gelatin, pectin, agar, starch, collagen, or carrageenan or other gelling agents) are mixed to make the dough for the mochi. The carbohydrate sources may be sugar, fiber such as polydextrose, and other plant fibers such as fructooligosaccharides. These ingredients may also be organic, and therefore the product may be given such a name. The exact amount of each ingredient is not the same each time, but it is in a certain proportion within the range that will be explained in detail later, and its functionality ultimately gives the texture, stickiness and unique sensory properties. This initial dough is called the "basic dough". - On the other hand, to further complement the process, a mixture of flavors, aromas, and other excipients related to the functional properties and pH of the mochi is prepared at the start of the mixture, which will ultimately gel the mochi and give it a sticky texture. This mixture is called the "functional dough." Next, one or more food-grade or medicinal active ingredients are mixed to prepare a special mixture. This mixture is referred to as the "functional special mixture" in the patent application. This preparation or functional special mixture is homogenized in a stable manner so that the ingredients do not degrade so that it can be mixed into the final mixture described later. For this purpose, a mixer consisting of two tanks equipped with a temperature-controlled agitator and jacket can be used, with each tank connected by two pipes to allow mixing, resulting in complete homogenization of the mixture. - In this invention, the amount of active ingredients is extremely important as it is the main difference and central point of this invention. The amount of active ingredients may vary from 0.1% to 75% of the total formulation depending on the functional characteristics of the mochi. For example, when producing mochi rich in fiber or protein, the amount of fiber or protein (active ingredient) may be added up to 75% (excluding water), while in the case of mochi that promotes sleep with melatonin (active ingredient), the amount of active ingredients may be less than 0.1% of the dry weight. Next, these doughs are mixed together into a single "final mixture" in a large-capacity mixing tank that allows for stirring and temperature control. - The mixture is poured into a tray lined with starch, or into a metal, plastic, or silicone tray, using a machine called MOGUL or an equivalent machine, where the molds are already placed and lined with starch. The molds are shaped like bears, fruits, etc. The dough is poured into these molds. - The molds into which the mochi has been poured are dried in a room with controlled humidity and temperature, or in a tunnel dryer, until the mochi reaches a suitable consistency that allows it to be removed from the mold. - Remove the mochi from the mold. - Package the mochi after removing it from the mold. [Effects of the Invention]

[0012] In this manufacturing process, the MOGUL production line or equivalent machinery, commonly used for gummy candy production, is used. However, there is no documentation to support its previous use in mochi production, making the use of MOGUL for mochi production innovative. Therefore, all the processes described so far can be said to be novel. Consequently, adding functional ingredients that address health benefits to mochi production, by blending a special functional dough and mixing it into the "final dough" at a certain temperature before gelling, is even more important because it helps lower cholesterol, supplements omega-3 and omega-9 fatty acids, and contributes to improving a balanced diet of vitamins and minerals.

[0013] The functional ingredients used to be added to the mixture in this invention are common ingredients, but because these ingredients must satisfy specific pharmaceutical and technical properties, they are not conventionally added to mochi (rice cakes). Therefore, mochi containing functional ingredients as the final product is novel. In addition to providing health benefits, it is also possible to microencapsulate the functional ingredients in a way that is resistant to the mochi production process, allowing for controlled release of the active ingredients over time. Melatonin is an example of this application. For example, if microencapsulated melatonin that can be released continuously for 6 hours is added to mochi, it will result in a longer sleep duration than with a normal amount of melatonin (which acts during the first 3 hours of sleep), adding value to this invention. This possibility is part of the invention because it is a technology compatible with mochi production.

[0014] Unless otherwise specified, all technical and scientific elements used herein have meanings that are generally understood by those skilled in the art to which the present invention pertains. Procedures and materials similar or equivalent to those described herein may be used in carrying out the present invention.

[0015] In the specification and claims, the expression “includes” and its variations do not exclude other technical characteristics, additives, components, or processes. Those skilled in the art will see other purposes, advantages, and characteristics of the present invention from the description and practice of the invention. [Modes for carrying out the invention]

[0016] In an embodiment of the mochi (rice cake) that is the subject of this invention, the procedure is carried out by a step including the following steps.

[0017] - First, mix glutinous rice, trehalose, fiber, sugar, sweeteners such as glucose syrup and / or sugar alcohol, water, and gelling agents such as gelatin and / or pectin and / or agar to make the "basic dough" of the cake. This mixture is made at a temperature between 75°C and 125°C. The cooking of this mixture is carried out without exceeding a temperature of 125°C and is uniformly mixed so that no burnt residues unsuitable for consumption are formed. Next, cool it in a vacuum from 70°C to 105°C at a pressure of 0.1 to 0.5 bar. After the basic dough has cooled, continue stirring at a maximum speed of 70 rpm. - Further, to prevent the final dough from gelling too quickly, maintain an appropriate concentration (0.5 to 1.9 g / ml) and make a mixture of fragrance, flavor, and other excipients related to the functionality of the cake at a pH of 8 or less and 4 or more at the beginning of the process. This dough is called the "functional dough". - Subsequently, mix a liquid medium, preferably water, but not limited to this, oil or the "basic dough" itself, with functional components to make a "functional special mixture". For the preparation of the functional special mixture, use two tanks connected by separate tubes so that they can be uniformly mixed. Each tank is equipped with an independent stirrer and temperature control device. The stirring conditions do not exceed 79 rpm, and the temperature of each tank should not exceed 80°C. - Once each dough, namely the basic dough, the functional dough, and the functional special mixture, is made, mix these doughs in a large-capacity tank, also called a ball, which can be independently stirred and temperature-controlled with a hydraulic jacket or a similar device. This final mixture is called the "final dough". - To reduce the pH of the mixture and promote the gelling of the cake in the cooling and drying processes, add a component of citric acid not exceeding 0.2% and a pH adjuster to the above mixing. - When incorporating the "functional special mixture" to make the final dough, it is important that the temperature of the basic dough and the functional dough is below 80°C. - Spread starch on a wooden, fiber or similar material tray with the shape of the cake engraved, and pour the mixture "final dough" into it. The tray may be made of metal, but in that case, do not spread starch, place the mold on the tray, and pour the "final dough" into it. That is, the tray is manufactured with a specific shape. The process of pouring the final dough into a wooden or fiber tray with starch spread or into a mold provided on a metal tray is generally carried out using a machine called "MOGUL". This process is known as the pouring process because it pours the final dough into a starch-spread mold or a metal tray. The mold has the final shape of the cake, that is, the shape of a bear cub, fruit, etc. - After the pouring process is completed, take the tray out of the MOGUL and place it in a drying room at a maximum temperature of 65°C and a humidity of 90% or less for 5 to 72 hours according to the cooking formulation. This process is called "drying". - When using a metal tray for pouring, a cooling tunnel may be used in the drying process. Pass the cake through the tunnel at a temperature of 25°C or less and a humidity of 75% or less for 3 to 60 minutes. - Take the cake out of the mold. After pouring the cake into the tray and subjecting it to the drying process, take it out of the mold. In order to take the cake out of the mold, at least 75% of the dried part must be present. When taking it out, turn the tray over and let the cake fall by gravity. The taken-out cake is put into a sugarcoating machine and immersed or coated with oil, sugar, acid, protein, probiotics and / or other functional foods and / or pharmaceuticals or technical components. The main purposes are the following three. 1. - Prevent the cakes from sticking to each other. 2. - Extract functionality. 3. - Enhance the functional value or nutritional value.

[0018] The coating weight shall not exceed 50% of the total weight of the cake.

[0019] The cake blended with functional ingredients contains the following. - Glutinous rice, trehalose, water, gelatin-based gelling agent, and / or agar and / or pectin and / or carrageenan and / or collagen and / or other gelling agents. - Other excipients such as flavorings, aromas, and other additives that affect the sensory properties and pH of the mochi, including acids, powdered sugar, and starch, or any combination thereof. - Functional ingredients - pH adjuster

[0020] Depending on the circumstances, the following ingredients may be added. a) If the mochi contains sugar, add glucose syrup and sugar. b) If the mochi is unsweetened, add sugar alcohol. c) In the case of mochi containing fiber, the fiber may be polydextrose and / or fructose oligosaccharides and / or other plant fibers. d) If the mochi contains protein, add protein. [Examples]

[0021] Ratio of sugar-containing mochi • Glutinous rice: 10 to 20% • Gelling agent: 1 to 3% • Glucose syrup: 30 to 45% • Sugar: 20 to 40% • Trehalose: 1 to 8% • Fragrance and coloring: 1 to 5% • Acidity: 0.1 to 2% • Functional ingredients: 0.1 to 20% • At least 25% water, enough to mix the ingredients evenly and completely. [Examples]

[0022] Ratio of sugar-free mochi containing sugar alcohol • Glutinous rice: 10 to 20% • Gelling agent: 1 to 3% • Sugar alcohols: 20 to 85% • Trehalose: 1 to 8% • Fragrance and coloring: 1 to 5% • Acidity: 0.1 to 2% • Functional ingredients: 0.1 to 20% • At least 25% water, enough to mix the ingredients evenly and completely. [Examples]

[0023] Ratio of mochi containing fiber • Glutinous rice: 10 to 20% • Gelling agent: 1 to 3% • Fiber: 20 to 85% • Trehalose: 1 to 8% • Fragrance and coloring: 1 to 5% • Acidity: 0.1 to 2% • Functional ingredients: 0.1 to 20% • At least 25% water, enough to mix the ingredients evenly and completely. [Examples]

[0024] Ratio of protein-containing mochi • Glutinous rice: 10 to 20% • Gelling agent: 1 to 3% • Sugar alcohols: 20 to 85% • Protein: 20% to 75% • Trehalose: 1 to 8% • Fragrance and coloring: 1 to 5% • Acidity: 0.1 to 2% • Functional ingredients: 0.1 to 20% • At least 25% water, enough to mix the ingredients evenly and completely.

[0025] Examples of what can be done include: Sugar-free mochi (rice cakes) containing amino acids (tryptophan, glycine, etc.) that are suitable for diabetic patients and help alleviate anxiety during dietary therapy; mochi containing melatonin to improve sleep, for example, to help lower cholesterol or supplement omega-3 and omega-9 fatty acids, improve a balanced diet of vitamins and minerals; mochi containing ibuprofen for pain relief, mochi containing paracetamol, etc.

[0026] The nature and methods of carrying out the present invention will be described in detail, but it will be noted that the invention can be carried out in other forms that differ from those described in detail as examples, and that these will also be covered by the protection obtained, as long as the basic principles are not changed, altered, or modified.

Claims

1. A functional food or mochi containing pharmaceutical ingredients, characterized by containing the following ingredients. - Glutinous rice, trehalose, water, gelatin-based gelling agent, and / or agar and / or pectin and / or carrageenan and / or collagen and / or other gelling agents, - The sensory properties of the mochi, and other excipients such as aroma, flavor, etc., which are one or a combination of acids, powdered sugar, and starch, which are related to pH. - functional ingredients, - pH adjuster

2. A mochi containing a functional food or pharmaceutical ingredient according to claim 1, further comprising sugar and / or glucose syrup.

3. A mochi containing a functional food or pharmaceutical ingredient according to claim 2, characterized in that the weight-based proportion is as follows. Glutinous rice: 10 to 20% • Gelling agent: 1 to 3% • Glucose syrup: 30 to 45% Sugar: 20 to 40% • Trehalose: 1 to 8% • Fragrances and colorants: 1 to 5% Acid: 0.1 to 2% • Functional ingredients: 0.1 to 20% • At least 25% water, enough to ensure the ingredients are thoroughly and uniformly mixed.

4. A mochi containing a functional food or pharmaceutical ingredient as described in claim 1, characterized by containing a sugar alcohol.

5. A mochi containing a functional food or pharmaceutical ingredient according to claim 4, characterized in that the weight-based proportion is as follows. Glutinous rice: 10 to 20% • Gelling agent: 1 to 3% • Sugar alcohols: 20 to 85% • Trehalose: 1 to 8% • Fragrances and colorants: 1 to 5% Acid: 0.1 to 2% • Functional ingredients: 0.1 to 20% • At least 25% water, enough to ensure the ingredients are thoroughly and uniformly mixed.

6. A mochi containing a functional food or pharmaceutical ingredient as described in claim 1, characterized by containing fiber.

7. A mochi containing a functional food or pharmaceutical ingredient according to claim 6, characterized in that the weight-based proportion is as follows. Glutinous rice: 10 to 20% • Gelling agent: 1 to 3% • Fibers: 20 to 85% • Trehalose: 1 to 8% • Fragrances and colorants: 1 to 5% Acid: 0.1 to 2% • Functional ingredients: 0.1 to 20% • At least 25% water, enough to ensure the ingredients are thoroughly and uniformly mixed.

8. A mochi containing a functional food or pharmaceutical ingredient as described in claim 1, characterized by containing protein.

9. A mochi containing a functional food or pharmaceutical ingredient according to claim 8, characterized in that the weight-based proportion is as follows. Glutinous rice: 10 to 20% • Gelling agent: 1 to 3% • Sugar alcohols: 20 to 85% • Protein: 20% to 75% • Trehalose: 1 to 8% • Fragrances and colorants: 1 to 5% Acid: 0.1 to 2% • Functional ingredients: 0.1 to 20% • At least 25% water, enough to ensure the ingredients are thoroughly and uniformly mixed.

10. A mochi containing a functional food or pharmaceutical ingredient according to any one of claims 1 to 9, characterized in that the functional ingredient is microencapsulated.

11. A method for producing mochi containing the functional ingredient described in any one of claims 1 to 10, characterized by the following: - First, make the "basic dough" for the mochi at a temperature between 75°C and 125°C, making sure not to exceed 125°C. Next, the mixture is cooled under vacuum to a temperature of 70°C to 105°C at a pressure of 0.1 to 0.5 bar. Once the base dough has cooled, it is stirred continuously at a maximum speed of 70 rpm. Furthermore, to prevent the final dough from gelling too quickly, a mixture of aromas, flavors, and other excipients that contribute to the sensory characteristics of the mochi is prepared at the beginning of the process, maintaining an appropriate concentration (0.5 to 1.9 g / ml) and a pH of 8 or less and 4 or higher. This dough is called the "sensory dough." Next, the functional components are mixed into a liquid medium to create a "functional special mixture." Two tanks connected by separate tubes are used to prepare the functional special mixture, ensuring uniform mixing. - Once each dough—namely the base dough, the functional dough, and the special functional mixture—is prepared, these doughs are mixed in a large-capacity tank, also called a bowl, which is equipped with a hydraulic jacket or similar device for independent stirring and temperature control. This final mixture is called the "final dough," and the special functional mixture is mixed into the final dough when the temperature of the base dough and the functional dough is 80°C or lower. Next, in order to reduce the pH of the mixture and promote the gelation of the mochi during the cooling and drying process, add citric acid and a pH adjuster in amounts not exceeding 0.2% to the mixture. - Following the above process, the process of spreading starch onto a wooden, fiber, or similar material tray with a mochi mold and pouring the "final dough" onto it is generally carried out using a machine called "MOGUL". - Remove the tray from the MOGUL and place it in a drying chamber at a maximum temperature of 65°C and a humidity of 90% or less for 5 to 72 hours, depending on the cooking mixture. This process is called "drying". - Remove the mochi that has been poured into the tray and subjected to the drying process. In order to remove the mochi from the mold, at least 75% of it must be dry.

12. A method for producing mochi containing a functional component according to claim 11, characterized in that each tank used for blending the functional special mixture is equipped with an independent stirrer and a temperature control device, the stirring conditions do not exceed 79 rpm, and the temperature of each tank does not exceed 80°C.