JPH11221032A - Frozen rice cake thawable at temperature of 10×c or lower - Google Patents

Abstract

PROBLEM TO BE SOLVED: To settle a method for producing frozen rice cake capable stably and naturally being thawed even at the lower temperature zones of <=10 deg.C and above all to settle a method for producing a thawing accelerator as a principal material. SOLUTION: This method is based on the application of the principle that the higher the concentration, sugar content and water content of frozen food are, the more easily frozen food is thawed. This frozen rice cake is produced by adding a thawing accelerator composed of (A) 0.05 g pyrolignous acid, (B) 10.5 g TETORAPPUTM (i.e., think malt syrup containing maltotetraose as a principal ingredient), (C) 7 g D-sorbitol, (D) 2 g hydrolyzed product of silk protein, (E) 10 g Japanese distilled spirits (class A) and (F) 10 g synthetic sake to rice cake made of 4,000 g uncooked rice and at the same time by adding 40 g thickening polysaccharide, 60 g sugar, 40 g table salt and 1,000 g water to the rice cake, and then by quickly freezing the treated rice cake. The frozen rice cake can be thawed in a state that the shape of the rice cake is stably maintained at the room temperatures around 5 deg.C and does not harden after the passage of two days.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention
The present invention relates to a method for producing a frozen rice cake capable of performing stable spontaneous thawing even at a low temperature, particularly to a thawing promoting liquid as a main material.

[0002]

2. Description of the Related Art In the prior art, Japanese confectionery such as buns having a high sugar content and a thin skin can be frozen, and in many cases, so-called natural thawing is possible if the temperature is 20 ° C. or higher. .

[0003] However, when a thick rice cake having a thickness of, for example, 5 cm or 10 cm is formed, cracking occurs during freezing or frozen storage, white wax occurs during thawing, water separation occurs, or the like.
In addition, there are many problems before edible such as a sponge-like state in which so-called sponge is contained, and there is no technical background for practical products to appear. In addition, even when freshly mochi is frozen and thawed in a sushi, most of the mochi hardens within a few hours.

[0004] In the prior art, the method of thawing frozen rice cake is mainly performed by means of heating and thawing, and there are limitations and defects that frozen rice cake cannot be used as food in an environment without heating means. Was.

[0005]

It is assumed that the environment where there is no equipment or conditions for heating and thawing the frozen rice cake and that there is no condition. In a main area of Japan, the room temperature in winter is rarely 10 ° C. or less. Considering the lack of such products, it is ideal that frozen rice can be naturally thawed at a temperature as low as possible for wide use and development of products.

[0006] Therefore, the present invention provides a method for natural thawing in a stable state even at a temperature of 10 ° C or less without using any means such as heating and thawing by immersing in hot water or lukewarm water or heating and thawing by a microwave oven. The aim is to produce frozen rice cakes.

[0007]

SUMMARY OF THE INVENTION In order to naturally thaw frozen rice cakes in a stable manner in a temperature range of 10 ° C. or less, the present invention provides a natural phenomenon called osmotic pressure of a solution having a high concentration,
Frozen foods apply the principle or phenomenon that the higher the concentration or sugar content, the lower the thawing temperature, that is, the easier it is to melt. At the same time, the moist dough contains a large amount of moisture to facilitate thawing and to maintain flexibility without hardening the dough.

[0008] Therefore, the thawing accelerator as a main material used in the production of frozen rice cakes has a high concentration and a high sugar content, is extremely excellent in water retention and moisture retention, and furthermore, it causes freeze denaturation or freeze denaturation. Must be composed of no kind of material.

In the case of the thawing-accelerating solution according to the present invention, the general type of material is sugar, alcohol such as brewed liquor including distilled liquor, distilled liquor, silk protein hydrolyzate, protein hydrolyzate, natural amino acid or Consists of vinegar such as synthetic amino acids, wood vinegar smoke or brewed vinegar. By combining all or some of these materials, the osmotic pressure is increased by increasing the concentration and sugar content of the thawing-promoting solution, allowing the components and moisture to be absorbed into the moist, and consequently, freezing moisturized by one.
Even at a low temperature of 0 ° C. or lower, the thawing is made very easy.

In the present invention, saccharides are one of the basic materials of the thawing-promoting liquid. In principle, all types of saccharides can be used, but it is desirable to use saccharides with a high sugar content and low sweetness as much as possible, except for using the minimum necessary sugar to impart sweetness to rice cakes .

Therefore, to give a few examples of sugars, the materials of the thawing-promoting solution include oligotose having a high sugar content and a low sweetness (sweetness one-fourth that of sugar; Sanwa starch industry) and tetrap (a sugar of 5%). Sugars such as 1/100 sweetness (Hayashibara), sorbit (60-70% sweetness of sucrose, saccharified sunei), and sorbet (Ueno Pharmaceutical) are suitable. These are excellent in moisturizing properties, but Trehaose (Hayashibara) or the like can also be used to prevent starch aging.

"Kaya Silk Powder 21" used as a silk protein hydrolyzate has dextrin 30 as its component.
%, 23% glycine, 19% alanine, 7% serine, etc., and is a material with extremely high water and moisture retention properties as a whole.

In making the thawing-promoting liquid as a trial, brewed liquor such as sake, synthetic liquor and cooked liquor, and distilled liquor such as shochu were used for alcohols, but good results were obtained for thawing frozen rice cake. available. Ethanol, which is approved as a food additive, can also be used.

Here, most of the thawing-promoting liquids exemplified below are liquid because of the raw materials, but depending on the production method, forms such as powder, granule, solid, and jelly can be considered.

[0015]

[Function] Since frozen rice cake has an increased concentration and sugar content and absorbs a large amount of water, it can be sufficiently thawed naturally even in a low temperature zone of 10 ° C. or less. In addition, since a material that prevents freezing and denaturation is used, the quality is not deteriorated even if the rice cake is stored in a frozen stocker or the like for a long time. Furthermore, if measures are taken immediately after freezing to prevent oxidation and drying by vacuum packaging or the like, freezing and storage for a longer period of time becomes possible. The frozen rice cake produced according to the present invention has extremely high water retention, and hardly any water separation is observed during quick freezing, frozen storage, and thawing. One of the major features is that it does not become white wax at temperatures around 5 ° C.

[0016]

Embodiments of the present invention will be described below. (1) Thawing promotion liquid 1 Wood vinegar smoke liquid (Wanyu Nutrition) 0.5 g Tetrap (Hayashibara) 10.5 g D-sorbitol (Sanae saccharified) 7 g Kaya silk powder 21 (Kayetsu-cho) 2 g Shochu shellfish 25 degrees Fermentation) 10g Synthetic Sake (Jodo Shusei) 10g

(2) Thawing promotion liquid 2 Brewed vinegar (Nakano vinegar shop) 0.5 g Tetrap (Hayashibara) 10.5 g Solpart (Ueno Pharmaceutical) 7 g Kaya silk powder 21 (Kaetsu-cho) 2 g Synthetic sake (Jodo Shusei) 3 g Glycine (Showa Denko) 1.2 g Tap water 15.8 g

(3) Thawing solution 3 Tetrap (Hayashibara) 12 g Solpart (Ueno Pharmaceutical) 8 g Shochu shellfish 25 degrees (Jodo Shusei) 20 g

(4) Thawing solution 4 Tetrap (Hayashibara) 15 g Trehaose (Hayashibara) 5.4 g Tap water 19.6 g

The four types of thawing accelerators exemplified above have a total amount of 4
It is set to 0 g and the component ratio of each material is described. Brix of these four types of thawing accelerators is 41%, 40.5%, 41%, and 41%, respectively. this is,
This is an average Brix when using 1% of the thawing-promoting liquid with respect to the raw rice weight, and Brix fluctuates to any numerical value according to the combination of materials and the component ratio thereof. B
In the thawing accelerator having a higher rix, the ratio of the amount used to the raw rice weight becomes relatively small, and conversely, Br
In the thawing-promoting liquid having an ix lower than around 41%, the ratio of the amount used to the raw rice weight increases. Of the four types, the thawing accelerator 2 has an alcohol content of less than 1%, and the thawing accelerator 4 contains no alcohol. Using the above four kinds of thawing-promoting liquids, a prototype of frozen rice cake was produced. At the same time, it was applied to the production of frozen dumplings.

(A) 4000 g of frozen sticky rice The above 4000 g of sticky rice was immersed for 6 hours, drained, and steamed in a small low-pressure boiler for 20 minutes. After steaming, the rice cake was put on a home rice cake making machine, and the following ingredients were added in the process. Thawing promotion liquid 1 40g Mochirone (thickening polysaccharides; Aikoku Sangyo) 40g Sugar 60g Salt 40g Tap water 1000g After adding these materials and finishing the sticking, 1cm thick
・ 3 cm thick and 10 cm thick stretched rice cakes were allowed to cool. When the temperature of the dough dropped to room temperature, it was stretched into a quick freezer at −40 ° C., and rice cake was quickly frozen. Ten days later, thawing experiments were carried out on frozen rice cakes having different thicknesses. In each case, natural thawing was successfully performed even at a room temperature of 7 ° C or a refrigerator having a refrigerator temperature of 5 ° C. There were no cracks, no water separation, and no white waxing, and the texture was as smooth as freshly made rice cake. The rice cake does not harden even after 2 days or more and maintains its softness upon thawing. Although the case where the thawing-promoting liquid 1 is used is described here, all four types of thawing-promoting liquids mentioned above have the same effect in thawing frozen rice cake. In this example, the thickening polysaccharide is used in an amount of 1% based on the weight of raw rice, but the same amount of yam powder can be used instead.

(B) Frozen dumpling Koshihikari 2,000 g The above Koshihikari was immersed for 1 hour, drained, steamed in a small low-pressure boiler for 15 minutes, washed once with water, and steamed again in a boiler for 9 minutes. After that, it was twisted with a twisting machine, and once the dough was instantly immersed in water, the following ingredients were added and further twisted with a twisting machine to make a dumpling dough. Thawing promotion liquid 1 20g Mochilone (thickening polysaccharides; Aikoku Sangyo) 20g Sugar 30g Salt 20g The dumpling dough to which the material was added is then passed through an automatic skewer dumpling machine to form a 40g skewer dumpling at -40 ° C.
Frozen in a freezer. After freezing, it was vacuum-packaged. After 30 days, spontaneous thawing was attempted at a low temperature of 10 ° C. or less, but the thawing was successfully performed in the same state as freshly made dough. No cracking or white waxing was observed. Dango does not cure after more than 2 days. Defrosting experiment of frozen dough with thickness of 5cm was also conducted.
It thawed flexibly even at the following temperatures. The thickening polysaccharide can be replaced by the same amount of yam powder.

The examples of the frozen rice cake and the frozen dumpling have been described above. However, when using the thawing-promoting liquid, the material of the thawing-promoting liquid can be prepared in advance. Can be individually added in any order. Effectively, they all achieve the same result.

Even if silk protein hydrolyzate "Kaya Silk Powder 21", which is one of the materials of the thawing-promoting liquid, is used alone, it can be naturally thawed in a stable manner even at a low temperature of 10 ° C. or lower. It is possible to produce dumplings.
Hereinafter, examples thereof will be described.

(C) Frozen glutinous rice 4000g After immersing the above 4000g glutinous rice for 6 hours, water was drained and steamed with a small low pressure boiler for 20 minutes. After steaming, the rice cake was put on a home rice cake making machine, and the following ingredients were added in the process. Kaya Silk Powder 21 (Kayetsu-cho) 40g Mochilone (thickening polysaccharide. Aikoku Sangyo) 40g Sugar 60g Salt 40g Tap water 1000g After adding these materials and finishing the sticking, 1cm thick
・ 3 cm thick and 10 cm thick stretched rice cakes were allowed to cool. When the temperature of the dough dropped to room temperature, it was stretched into a quick freezer at −40 ° C., and rice cake was quickly frozen. Ten days later, thawing experiments were carried out on frozen rice cakes having different thicknesses. In each case, natural thawing was successfully performed even at a room temperature of 7 ° C or a refrigerator having a refrigerator temperature of 5 ° C. There were no cracks, no water separation, and no white waxing, and the texture was as smooth as freshly made rice cake. The rice cake does not cure even after 2 days. In this example, the thickening polysaccharide is used in an amount of 1% based on the weight of raw rice, but the same amount of yam powder can be used instead.

(D) Frozen dumpling Koshihikari 2,000 g The above Koshihikari was immersed for 1 hour, drained, steamed in a small low-pressure boiler for 15 minutes, washed once with water, and steamed again in a boiler for 9 minutes. After that, it was twisted with a twisting machine, and the dough was instantaneously immersed in water. Kaya Silk Powder 21 (Kayetsu Town) 20g Mochirone (thickening polysaccharide. Aikoku Sangyo) 20g Sugar 30g Salt 20g Dango dough with the added ingredients is then processed by an automatic skewer dumpling machine into 40g skewer dumplings. To -40 ° C
Frozen in a freezer. After freezing, it was vacuum-packaged. After 30 days, spontaneous thawing was attempted at a low temperature of 10 ° C. or less, but the thawing was successfully performed in the same state as freshly made dough. No cracking or white waxing was observed. Dango does not cure after more than 2 days. Thawing experiments were also performed on frozen dough with a thickness of 5 cm.
It was able to thaw flexibly even at low temperatures below Thickening polysaccharides are
The same amount of yam powder can be substituted.

[0027] Frozen rice cakes are not only rice cakes and cut rice cakes, but also, for example, adzuki beans with an adzuki bean paste, sesame seeds with a sesame bean paste, walnuts with a walnut bean paste, and soy sauce flavored nori rolls. Stable natural thawing is possible even at a low temperature of 10 ° C. or less, regardless of the type of natto. Regarding frozen dumplings, mitarashi dumplings, adzuki dumplings, walnut dumplings, sesame dumplings, glue dumplings,
Regardless of the type, stable natural thawing is possible even at a low temperature of 10 ° C. or less.

When the water retention / moisture retention of the thawing-promoting liquid is remarkably enhanced by changing the component ratio of the raw materials, the technical application can be applied to other frozen foods. Here, a method for producing frozen pudding and frozen thick-roasted eggs is illustrated as one of the applied examples.

(5) Thawing Acceleration Solution 5 Tetrap (Hayashibara) 300 g Solpart (Ueno Pharmaceutical) 200 g Kaya Silk Powder 21 (Kayetsu-cho) 100 g Synthetic Sake (Jodo Shusei) 77 g Glycine (Showa Denko) 30 g Trehaose (Hayashibara) 30 g 263 g of water The total amount of the thawing accelerator in this example is set to 1000 g, and the component ratio of each material is described. B of this thawing accelerator
The rix is 54.0, and the performance is enhanced by increasing the amount of silk protein hydrolyzate excellent in water retention and moisture retention. The alcohol content is set to less than 1%. Using this thawing-promoting solution, frozen pudding and frozen thick-baked egg were prototyped.

(E) Frozen pudding 2 hen's eggs Granulated sugar 90 g Milk 360 cc Frozen pudding is made of these as main ingredients, and the thawing promoting solution 5 was used in an amount of 10% based on the total weight. After packing in a 90 cc pudding mold, the pudding was frozen in a quick freezer at -40 ° C., and two days later, a freezing pudding spontaneous thawing experiment was performed. Compared to the control group not using the thawing-promoting solution, there was very little water separation, the texture was smooth, and natural thawing was possible without any discomfort.

(F) Frozen Thick Roasted Eggs 10 Chicken Eggs 560 g Sake 50 g Mirin 20 g Hime (Ajinomoto) 5 g Dashinomoto (Shimaya) 5 g Salt 5 g Thick roasted eggs are the main ingredients, and promote thawing for the whole amount. 2% of liquid 5 and 5%
% Of Trehaose (Hayashibara) was added to produce a frozen thick roasted egg. After baking, the mixture was allowed to cool and rapidly frozen at -40 ° C. Two days later, we did a thawing experiment, but there was no water separation.
Even at a low temperature of 10 ° C. or less, natural thawing was successfully performed. The texture was not different from that of the usual one.

By changing the type of raw materials and the component ratio of the raw materials, various types of thawing promoting liquids having different properties and performances can be produced. In order to ascertain the secondary performance, an antibacterial activity evaluation test was performed on the undiluted solution 1 and a solution diluted 10-fold with ion-exchanged water by the following method. Esche in 10 ml of thawing accelerator
inoculated with 0.1 ml of E. coli (ESC),
One hour after the inoculation of the bacterial solution, each test solution was collected and the number of viable bacteria was measured. The initial number of bacteria was determined by inoculating 0.1 ml of the bacteria into 10 ml of the phosphate buffer and counting the number of bacteria. The number of surviving bacteria was 3 using Mueller Hilton 2 medium.
After culturing at 5 ° C. for 48 hours, the number of colonies was counted. The results are as shown in Table 1.

[0033]

[Table 1]

Depending on the type of material and its component ratio, such as the use of wood vinegar smoke and amino acids, a remarkable antibacterial effect is observed in the thawing accelerator as shown in the above test results. There is also the ability to maintain the freshness and color of fresh food, and these performances can be enhanced by using food additives and the specified ethanol in combination. The following thawing accelerator 6
The prototype was produced to examine the effects on freshness and color retention of fresh food.

(6) Thawing promotion liquid 6 Wood vinegar smoked liquid (Manyu Nutrition) 12.5 g Tetrap (Hayashibara) 262.5 g Solpart (Ueno Pharmaceutical) 175 g Kaya Silk Powder 21 (Kayetsu-cho) 50 g Cooking sake (Jodo Shusei) 77g Glycine (Showa Denko) 30g Tap water 393g

The thawing-promoting liquid 6 was mixed at a ratio of 9 to 1 with ethanol designated as a food additive, and the mixed liquid was sprayed on cabbage that had been chopped with a spray.
No decay or deterioration was observed for more than 2 weeks in a refrigerator having an internal temperature of -8 ° C. Also, when sprayed on chicken, pork, tuna, etc. at room temperature around 15 ° C, one week to one week
Although mold generation was observed around 0 days before, the control group was not sprayed, and almost no putrid odor was generated. Also,
In the case of tuna, discoloration usually progresses unless stored frozen at -60 ° C or lower, but when this solution is sprayed on tuna sashimi,
Even in a freezer at around 20 ° C., good freshness and color are maintained for a long time. It has been confirmed that freshness and color are maintained for more than half a year when used in Negitro. In addition, since frozen sushi is usually difficult to refreeze or re-thaw because it separates into water, it is difficult to re-freeze or re-thaw. Re-freezing and re-thawing are also possible. Frozen sushi material sprayed with this liquid has almost no water separation and can be thawed softly.

The thawing-promoting liquid prevents freezing and denaturation, facilitates thawing of frozen foods, and has a remarkable antibacterial property, so that it is excellent in improving the shelf life of foods.・ It can be applied to prepared foods and a wide range of foods.

An experiment was also conducted on the thawing-promoting liquid 1 for prolonging the life of the plant in order to know one of the incidental performances. Multiple pansies planted on a flowerbed in mid-January were thawed at least 100 times with thawing-promoting solution every day or every few days. Until a few flowers bloomed. Two flowers blossomed from the same plant in early January of the following year. In addition, Cactus, Denmark, which only blooms once a year, was given a thawing accelerator diluted 100 times or more with water. After blooming in December, it bloomed in June, and bloomed again in June. It bloomed on the moon. In the cut-flower extension experiment, the group using the thawing accelerator diluted 100 times or more with water survived longer than the control group using the commercially available plant active agent. It is presumed that the thawing-promoting solution has an effect of enhancing the metabolic function of plant physiology. The embodiment is as described above.

[0039]

According to the present invention, it can be said that the present invention has broadened the range of manufacturing and processing techniques for rice cakes and has increased the utility value of rice cake products as compared with the prior art.

The frozen rice cake according to the present invention can be naturally thawed even at a temperature of about 5 ° C., so that it can be used on a daily basis even in a cold or high cold area, and the range of seasons in which it is used can be expanded. Even in an environment where a microwave oven or other heating and thawing means cannot be used, the frozen mussels according to the present invention are edible and are considered to be greatly useful for expanding the eating space of the mussels.

Claims (9)

[Claims] 1. A thawing-promoting liquid made from alcohol, sugar, etc., such as wood vinegar smoked liquid, silk protein hydrolysate, fermented liquor including distilled liquor, and distilled liquor. 2. A thawing-promoting liquid using vinegar such as brewed vinegar, silk protein hydrolyzate, fermented liquor including cooked liquor or alcoholic liquor such as distilled liquor, and saccharides. 3. Vinegars such as wood vinegar smoke, brewed vinegar, organic acids or organic acid salts, silk protein hydrolysates or protein hydrolysates, natural amino acids or synthetic amino acids, or fermented liquors including cooked liquors. A thawing-promoting liquid made from alcohol and sugars such as sake. 4. A thawing-promoting liquid containing a silk protein hydrolyzate or a protein hydrolysate, a natural amino acid or a synthetic amino acid, an alcohol such as a fermented liquor or a distilled liquor including cooked liquor, and a saccharide. 5. A thawing accelerator or thawing accelerator comprising a silk protein hydrolyzate or a protein hydrolyzate, a saccharide or the like as a material. 6. A thawing-promoting liquid containing alcohol and sugar as raw materials, such as fermented liquor or distilled liquor including cooked liquor, alcohol containing saccharides, or liquid sugar containing alcohols as a raw material. 7. The thawing-promoting liquid according to claim 1, claim 2, claim 3, claim 4, claim 5, or claim 6, further comprising salt,
A thawing-promoting liquid containing thickening polysaccharide or yam powder, water such as distilled water or tap water. 8. A method using the thawing-promoting liquid according to claim 1, claim 2, claim 3, claim 4, claim 5, claim 6, or claim 7 and natural at a low temperature of 10 ° C. or less. A frozen rice cake that can be thawed. 9. A manufacturing method using the thawing-promoting liquid according to claim 1, claim 2, claim 3, claim 4, claim 5, claim 6, or claim 7, wherein the condition of claim 8 is satisfied. At the same time, it is a freezing mochi that can be thawed in running water or thawed by immersion in hot or lukewarm water, or by using the normal heating and thawing function of a microwave oven or the thawing function of raw stuff.