Edible viscoelastic substance, mochi, coated confectionery, and method for producing edible viscoelastic substance

Abstract

To provide an edible viscoelastic substance that suppresses the gel texture even when the cake is stored frozen for a long time. 【Solution】An edible viscoelastic substance that is a mixed heating product containing starch, saccharides, rice hydrolyzate, and water.

Description

Technical Field

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

Background Art

[0002] Regarding the edible viscoelastic substance for coating frozen confectionery, a material is required that has a softness that allows for eating even under freezing conditions and is suppressed from deteriorating due to moisture absorption, freezing of moisture, drying, etc. (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 frozen 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 formation of a hard and crumbly gel texture (hereinafter referred to as "gel texture"). Specifically, the gel texture refers to a texture that breaks easily 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 material which is a mixed heating product containing starch, saccharides, rice hydrolyzate, and water. [2] The rice hydrolyzate is a polished rice hydrolyzate. The edible viscoelastic material according to [1]. [3] The rice hydrolyzate is a glutinous rice hydrolyzate. The edible viscoelastic material according to [1] or [2]. [4] The content of the rice hydrolyzate is 0.1% by mass to 5.0% by mass based on the total amount of the edible viscoelastic material. The edible viscoelastic material according to any one of [1] to [3]. [5] A rice cake containing the edible viscoelastic material according to any one of [1] to [4]. [6] A coated frozen confectionery containing the rice cake according to [5] and a frozen confectionery coated with the rice cake. [7] A method for producing an edible viscoelastic material, comprising a step of mixing and heating starch, saccharides, rice hydrolyzate, and water to obtain an edible viscoelastic material. Method for producing an edible viscoelastic material.

Advantages of the Invention

[0008] According to the present invention, even when the rice cake is stored frozen for a long period of time, an edible viscoelastic material with a suppressed gel texture can be provided.

Embodiments for Carrying Out the Invention

[0009] Hereinafter, embodiments of the present invention will be described (hereinafter also referred to as "the present embodiment"). It should be noted that the present embodiment is an exemplification for explaining the present invention, and the present invention is not limited to only the present embodiment.

[0010] 1. Edible viscoelastic material The edible viscoelastic substance of this embodiment (hereinafter, also simply referred to as "viscoelastic substance") is a mixed heating product containing starch, saccharides, rice hydrolyzate, and water. The mechanism by which the edible viscoelastic substance of this embodiment suppresses the gel texture is not particularly limited. For example, it can be considered as follows. When the mochi is stored frozen for a long time, the water molecules adsorbed on the amylopectin molecular chains in the starch contained in the mochi are detached, or a change in the adsorption state occurs, whereby the ease of stretching of the mochi is lost, and the texture becomes chewy and elastic (hereinafter, referred to as "chewy texture") is lost, and it is considered that a gel texture is formed. On the other hand, since the edible viscoelastic substance of this embodiment particularly contains a rice hydrolyzate, it is possible to prevent the detachment or change in the adsorption state of water molecules in amylopectin, and it is considered that the above effect is exhibited in the mochi containing the edible viscoelastic substance. Further, the edible viscoelastic substance of this embodiment may contain other components as necessary within a range that does not impair the effects of the present invention.

[0011] 1.1. Starch The starch may be starch composed of glutinous rice, or starch composed of glutinous rice and polished rice. It is preferable that the starch of this embodiment has a mass ratio of starch composed of glutinous rice: starch composed of polished rice of approximately 100 to 85: 0 to 15.

[0012] Examples of the starch composed of glutinous rice include glutinous rice starch, mochi flour, white jade flour, and taste powder. The starch composed of glutinous rice in this embodiment also includes starches such as glutinous corn, glutinous millet, and glutinous foxtail millet.

[0013] Examples of the starch composed of polished rice include raw polished rice starch, heat-treated polished rice starch, and starches derived from various other polished rice processed products. As the polished rice processed product, for example, as disclosed in JP-A-60-180546, 3 times or more of water is added to polished rice or polished rice flour, heated to 70 ° C or higher, and then a gruel is formed, and this is rapidly dried at 200 ° C or lower. The polished rice processed product thus obtained can be appropriately used.

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

[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 soft sugar. The saccharides may be saccharides other than sucrose and maltose, and are not particularly limited, and may be, for example, isomerized sugar, invert sugar, starch syrup, glucose, sorbitol, maltitol, and xylitol. The saccharides are used alone or in combination of two or more.

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

[0017] 1.3. Rice hydrolyzate The viscoelastic material 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 material 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 such as 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 this embodiment is not particularly limited. For example, polished rice hydrolyzate and glutinous rice hydrolyzate may be mentioned. Further, 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 this embodiment is preferably 200,000 or more and 5.5 million or less.

[0020] The weight average molecular weight of this 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 KK 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 this 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, based on the total amount of the viscoelastic substance.

[0022] When the rice hydrolyzate of the present embodiment is a polished rice hydrolyzate, from the viewpoint of being easy to stretch even after long-term storage, maintaining a chewy texture, and further suppressing a gel texture, the polished rice hydrolyzate 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.

[0023] When the rice hydrolyzate of the present embodiment is a glutinous rice hydrolyzate, from the viewpoint of being easy to stretch even after long-term storage, maintaining a chewy texture, and further suppressing a gel texture, the glutinous rice hydrolyzate is preferably 0.1% by mass to 1.0% by mass, more preferably 0.1% by mass to 0.9% by mass, still more preferably 0.13% by mass to 0.8% by mass, and even more preferably 0.15% by mass to 0.70% by mass with respect to the total amount of the viscoelastic substance.

[0024] 1.4. Water The viscoelastic substance of the present embodiment contains water. From the viewpoint of being easy to stretch even after long-term storage, maintaining a chewy texture, and further suppressing a gel texture, the water content in the viscoelastic substance of the present embodiment is preferably 25% by mass to 40% by mass with respect to the total amount of the viscoelastic substance.

[0025] 1.5. Mixed heating product The mixed heating product of the present embodiment is obtained by heating a mixture of starch, saccharides, rice hydrolyzate, and water. As a method of mixing for obtaining the viscoelastic substance of the present embodiment, a conventionally known method can be used and is not particularly limited. For example, in addition to mixing with a kneader or a vertical mixer for bread making, a method capable of well mixing starch, sugar, and water can be mentioned. More specifically, for example, performing the step of mixing starch, sugar, and water by kneading by hand is also one of the methods for obtaining a good mixing state.

[0026] In addition, as a method of heating to obtain the viscoelastic substance of the present embodiment, a conventionally known method can be used and is not particularly limited. For example, during mixing and / or after mixing is completed, the mixing container can be heated by direct fire such as a gas flame, a method of installing a jacket in the mixing container and circulating hot water for heating, or a method of directly blowing pressurized steam for heating. In addition to these, methods such as heating the mixing container by energization, etc., and directly energizing the mixture for heating, etc., which can be heated well, can be mentioned. More specifically, for example, a method of steaming using a steamer or the like after taking it out of the mixing container is also one of the good heating methods.

[0027] 2. Mochi The mochi of the present embodiment contains the viscoelastic substance of the present embodiment and preferably further contains egg white. In addition, the mochi of the present embodiment may contain other components as necessary within a range that does not impair the effects of the present invention. The method for producing the mochi of the present embodiment is not particularly limited. For example, sugars and / or water are added to the steamed sticky mochi obtained by the mixing and heating described later and kneaded, and further, if necessary, egg white, flavoring agent, and coloring agent are added and kneaded. When the mochi contains egg white, although not particularly limited, for example, the content of egg white may be 0.06 to 1.2% by weight based on the total amount of the mochi.

[0028] 3. Coated frozen confection The coated frozen confection of the present embodiment includes the mochi of the present embodiment and the frozen confection coated with the mochi, and may contain other components as necessary within a range that does not impair the effects of the present invention. The method for producing the coated frozen confection of the present embodiment is not particularly limited. For example, a method of coating and rapidly cooling a frozen confection, specifically, ice cream, lacto ice cream, sherbet, frozen dessert, etc., with the mochi containing the viscoelastic substance of the present embodiment can be mentioned. As a coating method, when the amount of mochi is small, the mochi can be thinly stretched and shaped, and then the frozen confection can be wrapped and molded. When the amount of mochi is large, the mochi can be formed into a cylindrical shape, filled with the frozen confection inside the cylinder, then cut to an arbitrary length, the both ends are closed, and rapidly cooled. Furthermore, it is also possible to use as it is a stuffing machine used for the production of Japanese confectionery such as daifuku mochi and automatically manufacture a large amount.

[0029] 4. Method for producing edible viscoelastic substance The method for producing an edible viscoelastic substance according to this embodiment may be a conventionally known method. For example, it includes a step of mixing and heating starch, saccharides, rice hydrolyzate, and water to obtain a viscoelastic substance, and may include other steps as necessary without impairing the effects of the invention.

[0030] 4.1. Step of obtaining viscoelastic substance The step of obtaining a viscoelastic substance is a step of mixing and heating starch, saccharides, rice hydrolyzate, and water to obtain a viscoelastic substance. As the above step, a conventionally known method can be used and is not particularly limited. For example, the methods of mixing and heating in the above-mentioned mixture 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 a coated frozen confectionery according to this embodiment is not particularly limited. For example, it may include a step of mixing the viscoelastic substance of this embodiment and egg white to obtain a mochi, and a step of coating a frozen confectionery with the above mochi to obtain a coated frozen confectionery.

[0032] As a specific method for the step of obtaining mochi, it is not particularly limited. For example, saccharides and / or water are added to the steamed sticky viscoelastic substance obtained by the above mixing and heating and kneaded, and further, if necessary, egg white, flavoring agent, and coloring agent are added and kneaded.

[0033] As a specific method for the step of obtaining a coated frozen confectionery, it is not particularly limited. For example, there is a method of coating a frozen confectionery with the viscoelastic substance of this embodiment and rapidly cooling it.

Example

[0034] [Example 1] 220 g of glutinous rice flour, 220 g of sugar, 10 g of rice hydrolyzate “JU-800A” (product name) manufactured by Takai Food Co., 180 g of water, and 30 g of liquid maltose were stirred and kneaded while steaming to obtain an edible viscoelastic material. Using 20 g of this edible viscoelastic material, ice cream (milk fat content 8.0%, non-fat milk solids 8.0%, overrun 70%) pre-molded into a hemispherical shape (bottom diameter of about 60 mm, height of about 30 mm) was coated without gaps to obtain a cold confectionery in the shape of a daifuku. This cold confectionery was cooled at -40°C for 2 hours to obtain Example 1.

[0035] Comparative examples and coated cold confectioneries of Examples 2 to 8 were obtained in the same procedure as above, except that the components and contents of the viscoelastic material of Example 1 were changed as shown in Table 1.

[0036]

Table 1

[0037] The details of the rice hydrolyzates used in each example are as follows. · JU-800A: Rice hydrolyzate “JU-800A” (product name) manufactured by Takai Food Co., polished rice · JM-600F: Rice hydrolyzate “JM-600F” (product name) manufactured by Takai Food Co., glutinous rice

[0038] The coated cold confectioneries of the comparative example and Examples 1 to 8 stored at -25°C were taken as day 0, and thereafter, stored at -10°C for 7 days, 14 days, and 21 days, and the change in quality was evaluated. The evaluation was performed on five points: glutinous rice flavor, taste of glutinous rice, elongation, chewy texture, and gel texture, and sensory evaluation was performed by a skilled person in the art using the following evaluation criteria. Among the evaluation items, for elongation, chewy texture, and gel texture, the evaluation results on day 0 of the comparative example were the best values, and for glutinous rice flavor and taste of glutinous rice, the evaluation results on day 0 of Example 1 were the best values. The results are shown in Tables 2 to 5 below.

[0039]

Table 2

[0040]

Table 3

[0041]

Table 4

[0042]

Table 5

[0043] The evaluation criteria are as follows.

[0044] <Glutinous rice flavor> 6: Very good. 5: Good. 4: Slightly good. 3: Normal. 2: Slightly bad. 1: Bad. 0: Very bad.

[0045] <Taste of glutinous rice> 6: Very good. 5: Good. 4: Slightly good. 3: Normal. 2: Slightly bad. 1: Bad. 0: Very bad.

[0046] <Elongation> 5: Very stretchy. 4: Slightly stretchy. 3: Stretchy. 2: Slightly non-stretchy. 1: Not stretchy at all.

[0047] <Chewy texture> 3: Has a chewy texture. 2: Has a slightly chewy texture. 1: Has no chewy texture.

[0048] <Gel texture> 5: It is not a completely hard gel texture. 4: It has a slightly hard gel texture. 3: It has a hard gel texture. 2: It has a very hard gel texture. 1: It is very hard and has a crispy texture that breaks with a crunch in the second half.

Industrial Applicability

[0049] According to the present invention, even when mochi is stored frozen for a long period of time, it is possible to provide a viscoelastic material with suppressed gel texture, mochi, and the like.

Claims

1. An edible viscoelastic material which is a mixed heating product containing starch, saccharides, rice hydrolyzate, and water, wherein the content of the starch is 10% by mass to 30% by mass based on the total amount of the edible viscoelastic material, and the content of the rice hydrolyzate is 0.1% by mass to 5.0% by mass based on the total amount of the edible viscoelastic material, An edible viscoelastic material for frozen storage.

2. The rice hydrolyzate is a polished rice hydrolyzate, The edible viscoelastic material according to Claim 1.

3. The rice hydrolyzate is a glutinous rice hydrolyzate, The edible viscoelastic material according to Claim 1.

4. A rice cake containing the edible viscoelastic material according to Claim 1.

5. A coated frozen confectionery containing the rice cake according to Claim 4 and a frozen confectionery coated with the rice cake.

6. A method for producing an edible viscoelastic material, comprising a step of mixing and heating starch, saccharides, rice hydrolyzate, and water to obtain the edible viscoelastic material, wherein the content of the starch in the edible viscoelastic material is 10% by mass to 30% by mass based on the total amount of the edible viscoelastic material, and the content of the rice hydrolyzate in the edible viscoelastic material is 0.1% by mass to 5.0% by mass based on the total amount of the edible viscoelastic material, A method for producing an edible viscoelastic material for frozen storage.

Images