Edible viscoelastic material, mochi (rice cake), coated frozen confectionery, and method for producing edible viscoelastic material

Abstract

To provide an edible viscoelastic material that suppresses the gel-like texture of mochi even when it is frozen for a long period of time. [Solution] An edible viscoelastic substance which is a mixed heated product containing starch, sugars, rice hydrolysate, and water.

Description

Technical Field

[0001] The present invention relates to an edible viscoelastic substance, mochi, coated confectionery, and a method for producing an edible viscoelastic substance.

Background Art

[0002] Regarding the edible viscoelastic substance for coating confectionery, a material that has a soft softness that allows for eating even under freezing conditions and is suppressed from deteriorating due to moisture absorption, water freezing, drying, etc. is required (see, for example, Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, in coated confectionery, during long-term storage, the aging of mochi progresses due to problems in the storage environment such as temperature changes in the freezer and high storage temperatures, resulting in deterioration and an easy transition to a hard and brittle gel texture (hereinafter referred to as "gel texture"). Specifically, the gel texture refers to a texture that easily breaks when bitten with teeth.

[0005] In view of the above circumstances, an object of the present invention is to provide an edible viscoelastic substance that suppresses the gel texture even when mochi is stored frozen for a long period.

Means for Solving the Problems

[0006] As a result of intensive studies to solve the above problems, the present inventors have found that by using an edible viscoelastic substance, which is a mixed heating product containing starch, saccharides, rice hydrolyzate, and water, for mochi, the above problems can be solved, and thus the present invention has been completed. That is, the present invention is as follows.

[0007] [1] An edible viscoelastic substance that is a mixed heated product containing starch, sugars, rice hydrolysate, and water. [2] The aforementioned rice hydrolysate is a non-glutinous rice hydrolysate. [1] The edible viscoelastic substance described. [3] The aforementioned rice hydrolysate is glutinous rice hydrolysate. The edible viscoelastic material described in [1] or [2]. [4] The content of the aforementioned rice hydrolysate is 0.1% to 5.0% by mass relative to the total amount of the aforementioned edible viscoelastic material. An edible viscoelastic substance as described in any of [1] to [3]. [5] A rice cake containing an edible viscoelastic substance as described in any of [1] to [4]. [6] A covered frozen dessert comprising the mochi described in [5] and a frozen dessert covered with the mochi. [7] The process includes a step of mixing and heating starch, sugars, rice hydrolysate, and water to obtain an edible viscoelastic substance. A method for producing edible viscoelastic materials. [Effects of the Invention]

[0008] The present invention makes it possible to provide an edible viscoelastic material that suppresses gel-like texture even when mochi is stored frozen for a long period of time. [Modes for carrying out the invention]

[0009] The embodiments of the present invention will be described below (hereinafter also referred to as "this embodiment"). This embodiment is an example for explaining the present invention, and the present invention is not limited to this embodiment.

[0010] 1. Edible viscoelastic substances The edible viscoelastic material of this embodiment (hereinafter also simply referred to as "viscoelastic material") is a mixed heated product containing starch, sugars, rice hydrolysate, and water. The mechanism by which the edible viscoelastic material of this embodiment suppresses gel texture is not particularly limited, but for example, it can be considered as follows. When mochi is frozen and stored for a long period of time, water molecules adsorbed to the amylopectin molecular chains in the starch contained in the mochi detach or the adsorption state changes, which is thought to cause the mochi to lose its elasticity, the chewy texture and elasticity (hereinafter referred to as "chewy texture") to be lost, and to become gel-like. In contrast, the edible viscoelastic material of this embodiment, in particular, contains rice hydrolysate, which is thought to prevent the detachment of water molecules in amylopectin or the change in the adsorption state, and thus the above effect is achieved in mochi containing this edible viscoelastic material. Furthermore, the edible viscoelastic material of this embodiment may contain other components as needed, as long as it does not impair the effects of the present invention.

[0011] 1.1. Starch The starch may be glutinous rice starch, or glutinous rice and non-glutinous rice starch. In this embodiment, it is preferable that the mass ratio of glutinous rice starch to non-glutinous rice starch is approximately 100-85:0-15.

[0012] Examples of starches made from glutinous rice include glutinous rice starch, glutinous rice flour, shiratamako (glutinous rice flour), and ajijinko (a type of glutinous rice flour). The glutinous rice starches in this embodiment also include starches from glutinous corn, glutinous millet, glutinous foxtail millet, etc.

[0013] Examples of starches made from non-glutinous rice include raw non-glutinous rice starch, heat-treated non-glutinous rice starch, and starches derived from various other non-glutinous rice processed products. As for non-glutinous rice processed products, for example, those disclosed in Japanese Patent Publication No. 60-180546, which are made by adding three times or more water to non-glutinous rice or non-glutinous rice flour, heating to 70°C or higher to make a porridge-like substance, and then rapidly drying it at 200°C or lower, can be used as appropriate.

[0014] The content of starch in the viscoelastic substance is preferably 3.0% to 55% by mass, more preferably 5.0% to 40% by mass, and still more preferably 10% to 30% by mass based on the total amount of the viscoelastic substance.

[0015] 1.2. Saccharides The saccharides of this embodiment preferably include sucrose and maltose. The sucrose is not particularly limited, and examples thereof include refined sugar, granulated sugar, and raw sugar. The saccharides may be saccharides other than sucrose and maltose, and are not particularly limited. For example, isomerized sugar, invert sugar, starch syrup, glucose, sorbitol, maltitol, and xylitol may be used. The saccharides are used singly or in combination of two or more.

[0016] From the viewpoint of being easy to stretch even after long-term storage, maintaining a chewy texture, and further suppressing the gel texture, the content of saccharides in the viscoelastic substance of this embodiment is preferably 20% to 70% by mass, more preferably 25% to 65% by mass, and still more preferably 30% to 60% by mass based on the total amount of the viscoelastic substance.

[0017] 》 1.3. Rice hydrolyzate The viscoelastic substance of this embodiment contains a rice hydrolyzate. The rice hydrolyzate refers to a product obtained by hydrolyzing all or part of the starch in rice. By including the rice hydrolyzate in the viscoelastic substance of this embodiment, the gel texture can be suppressed, and at the same time, the flavor of mochi tends to be improved.

[0018] The rice hydrolyzate is not particularly limited. For example, commercially available products may be used, or those prepared by conventionally known methods may also be used. The conventionally known methods are not particularly limited. For example, a method of obtaining a rice hydrolyzate by wet decomposition using an enzyme, an acid, or a base may be used. Alternatively, a method of obtaining a rice hydrolyzate by physical decomposition such as adding starch and / or starch-containing substances and water into the cylinder of an extruder and performing processes of compressing, mixing, kneading, heating, and shearing the starch and / or starch-containing substances in the cylinder may also be used.

[0019] The rice hydrolyzate of the present embodiment is not particularly limited. For example, polished rice hydrolyzate and glutinous rice hydrolyzate can be mentioned. In addition, from the viewpoint of being easy to stretch even after long-term storage, maintaining a chewy texture, and further suppressing the gel texture, the weight average molecular weight of the rice hydrolyzate of the present embodiment is preferably 200,000 or more and 5.5 million or less.

[0020] The weight average molecular weight of the present embodiment can be measured according to the following method. That is, an aqueous solution with a solid content concentration of 1% of the rice hydrolyzate is prepared, filtered through a 0.45 μm filter, and then measured by gel filtration chromatography using a gel filtration type column such as those manufactured by Showa Denko K.K. or Tosoh Corporation, with standards being pullulans of various molecular weights.

[0021] From the viewpoint of being easy to stretch even after long-term storage, maintaining a chewy texture, and further suppressing the gel texture, the content of the rice hydrolyzate in the viscoelastic substance of the present embodiment is preferably 0.1% by mass to 5.0% by mass, more preferably 0.1% by mass to 3.0% by mass, still more preferably 0.13% by mass to 2.5% by mass, and even more preferably 0.15% by mass to 2.0% by mass with respect to the total amount of the viscoelastic substance.

[0022] When the rice hydrolysate in this embodiment is non-glutinous rice hydrolysate, the non-glutinous rice hydrolysate is preferably 0.1% to 5.0% by mass, more preferably 0.1% to 3.0% by mass, even more preferably 0.13% to 2.5% by mass, and even more preferably 0.15% to 2.0% by mass, relative to the total amount of viscoelastic material.

[0023] When the rice hydrolysate in this embodiment is glutinous rice hydrolysate, the glutinous rice hydrolysate is preferably 0.1% to 1.0% by mass, more preferably 0.1% to 0.9% by mass, even more preferably 0.13% to 0.8% by mass, and even more preferably 0.15% to 0.70% by mass, relative to the total amount of viscoelastic material.

[0024] 1.4.Water The viscoelastic material of this embodiment contains water. The water content in the viscoelastic material of this embodiment is preferably 25% to 40% by mass relative to the total amount of the viscoelastic material, from the viewpoint of being able to stretch easily even after long-term storage, maintaining a chewy texture, and further suppressing a gel-like texture.

[0025] 1.5. Mixed heated materials The mixed heated material of this embodiment is a mixture of starch, sugars, rice hydrolysate, and water that has been heated. The method for mixing to obtain the viscoelastic material of this embodiment can be any conventionally known method and is not particularly limited. Examples include mixing with a kneader or a vertical mixer for bread making, as well as any method that can effectively mix the starch, sugars, and water. More specifically, for example, kneading the mixture of starch, sugars, and water by hand is one way to obtain a good mixture.

[0026] Furthermore, while conventionally known methods can be used to heat the viscoelastic material according to this embodiment, there are no particular limitations. Examples include heating the mixing container with an open flame such as a gas flame during and / or after mixing, heating by circulating hot water through a jacket installed in the mixing container, and heating by directly blowing in pressurized steam. Other methods that can heat the mixture well include heating the mixing container by applying electricity, and heating the mixture by directly applying electricity. More specifically, for example, steaming the mixture in a steamer after removing it from the mixing container is also a good heating method.

[0027] 2.Mochi The mochi of this embodiment contains the viscoelastic material of this embodiment, and preferably further contains egg white. The mochi of this embodiment may also contain other components as needed, as long as they do not impair the effects of the present invention. The method for producing the mochi of this embodiment is not particularly limited, but for example, sugars and / or water are added to the mochi-like viscoelastic material that has been steamed by the mixed heating described later and kneaded, and then egg white, flavorings and colorings are added and kneaded as needed. When the mochi contains egg white, it is not particularly limited, but for example, the egg white content may be 0.06 to 1.2% by weight of the total amount of mochi.

[0028] 3. Covered frozen desserts The coated frozen dessert of this embodiment comprises the mochi of this embodiment and the frozen dessert coated by the mochi, and may contain other components as needed, as long as they do not impair the effects of the present invention. The method for manufacturing the coated frozen dessert of this embodiment is not particularly limited, but for example, one method is to coat a frozen dessert, specifically ice cream, lacto ice cream, sherbet, frozen dessert, etc., with mochi containing the viscoelastic material of this embodiment and rapidly cool it. As for the coating method, if there is a small amount of mochi, the mochi may be rolled out thinly and shaped, and the frozen dessert may be wrapped in it. If there is a large amount of mochi, the mochi may be shaped into a cylinder, the frozen dessert may be filled inside the cylinder, then cut to an arbitrary length, both ends may be closed, and then rapidly cooled. Furthermore, it is also possible to automatically manufacture large quantities by using a bean paste filling machine used for manufacturing Japanese sweets such as daifuku mochi.

[0029] 4. Method for producing edible viscoelastic materials The method for producing the edible viscoelastic material in this embodiment may be a conventionally known method, for example, including the step of mixing and heating starch, sugars, rice hydrolysate, and water to obtain a viscoelastic material, and may include other steps as necessary, as long as they do not impair the effects of the invention.

[0030] 4.1. Process for obtaining viscoelastic material The process for obtaining a viscoelastic material involves mixing and heating starch, sugars, rice hydrolysate, and water. While conventionally known methods can be used for this process, and are not particularly limited, for example, the mixing and heating methods described above for the mixed and heated material can be used. Heating may be performed after mixing, or mixing may be performed after heating.

[0031] 4.2. Method for producing coated frozen confectionery The method for producing the coated frozen dessert according to this embodiment is not particularly limited, but may include, for example, the steps of mixing the viscoelastic material of this embodiment with egg white to obtain mochi, and coating the frozen dessert with the mochi to obtain the coated frozen dessert.

[0032] The specific method for obtaining mochi is not limited, but for example, it may involve adding sugars and / or water to the mochi-like viscoelastic material that has been steamed by the above-mentioned mixing and heating, kneading it, and further adding egg whites, flavorings, and colorings as needed, and kneading it.

[0033] The specific method for obtaining a coated frozen dessert is not particularly limited, but one example is to coat the frozen dessert with the viscoelastic material of this embodiment and rapidly cool it. [Examples]

[0034] [Example 1] 220g of glutinous rice flour, 220g of sugar, 10g of Takai Foods' rice hydrolysate "JU-800A" (product name), and 180g of water, along with 30g of liquid maltose, were mixed and stirred while steaming to obtain an edible viscoelastic material. 20g of this edible viscoelastic material was used to coat ice cream (8.0% milk fat, 8.0% non-fat milk solids, 70% overrun), which had been pre-formed into a hemispherical shape (approximately 60mm in diameter at the base and approximately 30mm in height), ensuring there were no gaps, to obtain a mochi-like frozen dessert. This frozen dessert was cooled at -40°C for 2 hours to obtain Example 1.

[0035] The comparative example and the coated frozen desserts of Examples 2-8 were obtained by following the same procedure as above, except that the components and content of the viscoelastic material in Example 1 were changed as shown in Table 1.

[0036] [Table 1]

[0037] The details of the rice hydrolysates used in each example are as follows. • JU-800A: Manufactured by Takai Foods Co., Ltd., hydrolyzed non-glutinous rice "JU-800A" (product name) • JM-600F: Manufactured by Takai Foods Co., Ltd., glutinous rice hydrolysate "JM-600F" (product name)

[0038] The coated frozen confections of the Comparative Example and Examples 1-8 were stored at -25°C, with day 0 being the baseline. Subsequently, they were stored at -10°C for 7, 14, and 21 days, and the changes in quality were evaluated. The evaluation focused on five points: mochi flavor, mochi taste, stretchability, chewiness, and gel-like texture. A sensory evaluation was conducted by skilled articulators using the following evaluation criteria. Of the evaluation items, the best values ​​for stretchability, chewiness, and gel-like texture were found in the Comparative Example on day 0, while the best values ​​for mochi flavor and mochi taste were found in Example 1 on day 0. The results are shown in Tables 2-5 below.

[0039] [Table 2]

[0040] [Table 3]

[0041] [Table 4]

[0042] [Table 5]

[0043] The evaluation criteria are as follows:

[0044] <Mochi flavor> 6: Very good. 5: Good. 4: Fairly good. 3: It's normal. 2: Slightly bad. 1: Bad. 0: Very bad.

[0045] <The deliciousness of mochi> 6: Very good. 5: Good. 4: Fairly good. 3: It's normal. 2: Slightly bad. 1: Bad. 0: Very bad.

[0046] <growth> 5: It grows very well. 4: Slightly stretched. 3: It grows. 2: Not very good. 1: It doesn't grow at all.

[0047] <Chewy texture> 3: It has a chewy texture. 2: It has a slightly chewy texture. 1: It lacks a chewy texture.

[0048] <Gel-like texture> 5: It's not a hard, gel-like texture at all. 4: It has a slightly firm, gel-like texture. 3: It has a firm, gel-like texture. 2: It has a very hard, gel-like texture. 1: It is very hard and has a texture that breaks easily in the latter half. [Industrial applicability]

[0049] The present invention makes it possible to provide viscoelastic materials and mochi (rice cakes) that suppress gel-like texture even when mochi is stored frozen for a long period of time.

Claims

1. An edible viscoelastic substance that is a mixed heated product containing starch, sugars, rice hydrolysate, and water.

2. The aforementioned rice hydrolysate is a non-glutinous rice hydrolysate. The edible viscoelastic material according to claim 1.

3. The aforementioned rice hydrolysate is glutinous rice hydrolysate. The edible viscoelastic material according to claim 1.

4. The content of the aforementioned rice hydrolysate is 0.1% by mass to 5.0% by mass relative to the total amount of the aforementioned edible viscoelastic material. The edible viscoelastic material according to any one of claims 1 to 3.

5. A rice cake containing the edible viscoelastic material described in claim 1.

6. A covered frozen dessert comprising the mochi described in claim 5 and a frozen dessert covered with the mochi.

7. The process includes a step of mixing and heating starch, sugars, rice hydrolysate, and water to obtain an edible viscoelastic substance. A method for producing edible viscoelastic materials.

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