Mochis with functional ingredients and manufacturing method

A mochi with functional food or pharmaceutical ingredients, comprising

• (i) glutinous rice, trehalose, water, gelling agents based on gelatin and/or pectin and/or agar and/or carrageenan and/or collagen and/or other gelling agents,
• (ii) aromas, flavors and other excipients which interfere with the organoleptic properties of the mochi, as well as with the pH, which can be any one or a combination of acid, powdered sugar and starch,
• (iii) functional ingredients, and
• (iv) pH regulators.

A manufacturing method for the mochis with functional ingredients comprising performing the following steps in order:

• (i) firstly, the “base dough” of the mochi is made at a temperature between 75° C. and 125° C., in a homogeneous manner, avoiding exceeding the temperature of 125° C.;
• (ii) next, vacuum cooling is carried out at a pressure of 0.1-0.5 bar to a temperature of 70-105° C., where the base dough, once it has cooled, must be kept stirring at a maximum speed of 70 rpm;
• (iii) additionally, a mixture is prepared with the aromas, flavors and other excipients which interfere with the organoleptic properties of the mochi, as well as with the pH, which is less than 8 and greater than 4 at the beginning of the process to prevent the final dough from gelling prematurely and to maintain the appropriate density (0.5-1.9 g/ml), where this dough is called “organoleptic dough”;
• (iv) next, the “functional independent mixture” is prepared, by diluting functional ingredients in a liquid medium, to prepare the functional independent mixture, two tanks connected by separate pipes will be used that allow the dilution to be recirculated and thus guarantee the correct homogenization of the functional independent mixture;
• (v) once the dough is made, the base dough, organoleptic base and the functional independent mixture are all mixed together in a large capacity tank, also known as basins, with independent stirring and temperature control by means of hydraulic jackets or similar systems, wherein this final mixture is called “final dough”, where the functional independent mixture is incorporated into the final mixture when the temperature of the base dough and organoleptic base is less than 80° C.;
• (vi) next, citric acid and pH regulators are added to the previous dilution, in an amount that does not exceed 0.2% in order to reduce the pH of the mixture and promote the gelling of the mochi during the cooling and drying process;
• (vii) the process continues with the deposit of this “final dough” on trays made of wood, fiber or similar materials with a starch base, whereon the mochi molds have previously been marked with primer, this process of injecting the final dough into the molds printed on the starch of the wooden or fiber trays or on the metal trays is done through a machine commonly called “mogul”;
• (viii) mogul trays are collected and placed in drying rooms where they must remain for 5-72 hours, depending on the formula prepared, at a maximum temperature of 65° C. and a humidity below 90%. this process is called “drying”;
• (ix) the mochis are unmolded once they have been deposited on the trays and subjected to the drying process, wherein the dry matter comprises at least a 75% by weight.