JP2012125168A - Method for producing baked confectionery dough using rice flour - Google Patents
Method for producing baked confectionery dough using rice flour Download PDFInfo
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- JP2012125168A JP2012125168A JP2010277649A JP2010277649A JP2012125168A JP 2012125168 A JP2012125168 A JP 2012125168A JP 2010277649 A JP2010277649 A JP 2010277649A JP 2010277649 A JP2010277649 A JP 2010277649A JP 2012125168 A JP2012125168 A JP 2012125168A
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、米粉を使用した焼菓子生地の製造方法に関するものである。 The present invention relates to a method for producing a baked confectionery dough using rice flour.
米を粉砕して粉に加工することは従来から行われており、加工する米の種類や方法によってさまざまな種類が知られている。粳米を原料とした上新粉、餅米を原料とした白玉粉などの米粉は、和菓子の材料として欠かせないものである。近年では食料自給率を高めるための政策のひとつとして、米を粉食で消費しようとする取り組みが行われ、和菓子の材料とされてきた用途以外の米粉が開発されている。パンや洋菓子に使用できる米粉が開発されたことによって、米粉使用と銘打ったパン・菓子が市販されるようになってきている。 Rice has been crushed and processed into powder, and various types are known depending on the type and method of rice to be processed. Rice flour such as Kaminshin flour made from glutinous rice and white ball flour made from glutinous rice is an indispensable ingredient for Japanese confectionery. In recent years, as one of the policies for increasing the food self-sufficiency rate, efforts have been made to consume rice as a flour meal, and rice flour other than the uses that have been used as ingredients for Japanese confectionery has been developed. Due to the development of rice flour that can be used for bread and confectionery, bread and confectionery that is known to use rice flour has become commercially available.
本来パンや洋菓子は、原料の穀粉として主に小麦粉を使用する。小麦粉の他に砂糖や油脂、卵などを主原料にして生地を製造することが一般的である。米粉をパンや洋菓子に使用する場合は、穀粉の一部または全部を米粉に置き換えて使用することになるため、小麦粉と置き換えることが多い。パンや洋菓子は、小麦粉に含まれるグルテン、デンプン等によって、製品の形状が崩れ、食感に著しく損なわれる場合がある。したがって、米粉の使用量を抑えざるを得ないという問題があった。また、米粉を加えた製品はもちもちとした食感が付与されているが、小麦粉を使用した製品に較べてぱさつきが生じるのが早く、食感が早く変化してしまうという問題点も見られる。同じような粉状に加工してあるというだけで米粉を小麦粉の代替として置き換えることは難しいことであった。 Originally, bread and pastry use mainly flour as raw material flour. In addition to wheat flour, it is common to produce dough using sugar, fats and oils, eggs and the like as main ingredients. When using rice flour for bread or confectionery, part or all of the flour is replaced with rice flour, so it is often replaced with wheat flour. Bread and confectionery may be distorted by the gluten, starch, etc. contained in the flour, and the texture of the product may be significantly impaired. Therefore, there was a problem that the amount of rice flour used had to be reduced. Moreover, although the product which added rice flour is given the sticky texture, compared with the product which uses wheat flour, it is quicker and the problem that a texture changes quickly is also seen. It was difficult to replace rice flour as an alternative to flour simply because it was processed into a similar powder.
特許文献１では、小麦粉のグルテン成分に該当する成分を含む米の品種改良、選別することによってパンの原料として適した米粉を作製する方法を開示している。特許文献２では、米粉にグルテン、マルトースを添加したパン・菓子用米粉組成物を開示している。これらの品種改良や米粉加工方法の工夫によって、パン・洋菓子製造に向く米粉が開示されている。また、特許文献３ではケーキの製造方法を工夫することにより食感に優れた菓子を製造することを開示している。
しかしながら特許文献１、２についてはパン製品に関するものであり、数日で消費されるパンよりももう少し長い賞味期限を求められる焼菓子についてはさらに改良する余地が見られる。特許文献３に開示された方法は、米粉の洋菓子の製造方法であるが、簡便に製造する方法とはいえないものである。
Patent Document 1 discloses a method for producing rice flour suitable as a raw material for bread by improving and selecting rice varieties containing components corresponding to the gluten component of wheat flour. Patent Document 2 discloses a rice flour composition for bread and confectionery in which gluten and maltose are added to rice flour. Rice flour suitable for bread and confectionery production has been disclosed by improving these varieties and devising rice flour processing methods. Patent Document 3 discloses manufacturing a confectionery having an excellent texture by devising a cake manufacturing method.
However, Patent Documents 1 and 2 relate to bread products, and there is room for further improvement in baked confectionery that requires a slightly longer shelf life than bread consumed in a few days. Although the method disclosed in Patent Document 3 is a method for producing rice confectionery confectionery, it cannot be said to be a method for simple production.
米粉をパンや洋菓子に使用した製品は、もちもちとした食感を有し、これまでの製品にはない食感を提供することができる。しかし一方で、製品がポソポソと硬くなりやすく、デンプンの老化が早くなるきらいがあった。そこで本発明者らは、米粉を入れた生地のしっとりとしてもちもちした食感を有し、なおかつその食感が持続する焼菓子を提供するため鋭意検討を行った。 A product using rice flour for bread or confectionery has a sticky texture and can provide a texture not found in previous products. On the other hand, however, the product tends to become stiff and the starch tends to age faster. Therefore, the present inventors have intensively studied to provide a baked confectionery that has a moist texture as a moist dough containing rice flour and that maintains the texture.
米粉使用の焼菓子を製造する際に、穀粉１００質量部に対して酵素を含む油脂組成物を５０〜１００質量部使用し、オールインミックス製法又はシュガーバッター製法により生地比重を０．８０より大きく調製することによって、もちもちした食感を付与し、焼成後の食感の変化が抑制された焼菓子を得ることができる。 When producing baked confectionery using rice flour, 50 to 100 parts by mass of an oil / fat composition containing an enzyme is used with respect to 100 parts by mass of flour, and the specific gravity of the dough is larger than 0.80 by the all-in-mix method or the sugar batter method. By preparing, a baked confectionery can be obtained that has a moist texture and suppresses changes in the texture after baking.
すなわち、本発明の第１の発明は、酵素を含む油脂組成物を、米粉を含む穀粉１００質量部に対して５０〜１００質量部使用し、オールインミックス製法又はシュガーバッター製法により焼成前の生地比重を０．８０より大きく調製する焼菓子生地の製造方法である。
本発明の第２の発明は、焼菓子生地中の米粉含量が、穀粉中の５０〜１００質量％である本発明第１の発明に記載の焼菓子生地の製造方法である。
本発明の第３の発明は、起泡性乳化油脂を、穀粉１００質量部に対して５〜３５質量部使用する本発明第１又は２の発明のいずれか１つに記載の焼菓子生地の製造方法である。
本発明の第４の発明は、酵素を含む油脂組成物と起泡性乳化油脂の合計使用量が、穀粉１００質量部に対して７０〜１２０質量部である本発明第１〜３のいずれか１つに記載の焼菓子生地の製造方法である。
本発明の第５の発明は、本発明第１〜４のいずれか１つに記載の焼菓子の生地製造方法で製造された焼菓子生地を焼成する焼菓子の製造方法である。
That is, 1st invention of this invention uses 50-100 mass parts of fats and oils composition containing an enzyme with respect to 100 mass parts of flour containing rice flour, and the dough before baking by the all-in-mix manufacturing method or the sugar batter manufacturing method. This is a method for producing a baked confectionery dough having a specific gravity greater than 0.80.
2nd invention of this invention is a manufacturing method of the baked confectionery dough described in 1st invention of this invention whose rice flour content in baked confectionery dough is 50-100 mass% in flour.
A third invention of the present invention is the baked confectionery dough according to any one of the first or second inventions, wherein the foamable emulsified fat is used in an amount of 5 to 35 parts by mass with respect to 100 parts by mass of flour. It is a manufacturing method.
4th invention of this invention is any one of this invention 1-3 whose total usage-amount of the oil-and-fat composition containing an enzyme and foamable emulsified fat is 70-120 mass parts with respect to 100 mass parts of flour. It is a manufacturing method of baked confectionery dough as described in one.
5th invention of this invention is a manufacturing method of baked confectionery which bakes the baked confectionery dough manufactured by the baked confectionery dough manufacturing method as described in any one of this invention 1-4.
本発明の米粉使用の焼菓子生地製造方法は、焼菓子生地を製造するのに特別な設備を必要とせずに簡便に行うとができる。また、焼成した焼菓子のもちもちとしてしっとりとした食感が持続して老化が抑制される。 The method for producing baked confectionery dough using rice flour according to the present invention can be carried out easily without requiring special equipment for producing baked confectionery dough. In addition, the moist and moist texture of the baked baked confectionery persists and aging is suppressed.
本発明の製造方法で作製される焼菓子生地は、一般的にはバターケーキ生地と呼ばれ、油脂の含有量が多い菓子生地をいう。バターケーキ生地は、バター、サラダ油、食用油、マーガリン、ショートニング、ファットスプレッドなど油脂のほか、上白糖、グラニュー糖などの砂糖、穀粉（一般的には小麦粉が主に使用される）を主要原料として作製される。本発明の米粉使用の焼菓子生地は、生地中の油脂類使用量が１５質量％以上であることが好ましい。 The baked confectionery dough produced by the production method of the present invention is generally called a butter cake dough and refers to a confectionery dough with a high content of fats and oils. Butter cake dough is made mainly of butter, salad oil, edible oil, margarine, shortening, fat spread and other fats, sugars such as fine white sugar and granulated sugar, and flour (generally flour is generally used) Produced. In the baked confectionery dough using rice flour of the present invention, the amount of fats and oils used in the dough is preferably 15% by mass or more.
本発明の米粉使用の焼菓子生地に使用する原材料を順に説明する。
（米粉について）
本発明の米粉使用の焼菓子生地に使用する米粉は、米を粉砕して粉末状にしたもので、種類は特に限定されない。和菓子の材料として使用される上新粉、白玉粉などの従来の米粉よりも、製菓製パン用として加工されているものが好ましい。米粉として、例えば群馬製粉（株）製、商品名「リ・ファリーヌ」、熊本製粉（株）製、商品名「瑞穂」等が挙げられる。焼菓子生地に使用できる米粉の量は、穀粉中５０〜１００質量％が好ましい。より好ましくは７０〜１００質量％、最も好ましくは９０〜１００質量％である。米粉の量が上記の範囲内にあるともちもちとした食感が焼菓子に付与される。
The raw materials used for the baked confectionery dough using rice flour of the present invention will be described in order.
(About rice flour)
The rice flour used in the baked confectionery dough using the rice flour of the present invention is obtained by pulverizing rice into a powder form, and the type is not particularly limited. What is processed for confectionery bread is more preferable than conventional rice flour such as Ushinshin and Shiratama flour used as ingredients for Japanese confectionery. Examples of rice flour include those manufactured by Gunma Flour Milling Co., Ltd., trade names “Re Farine”, Kumamoto Flour Milling Co., Ltd., and trade names “Mizuho”. The amount of rice flour that can be used in the baked confectionery dough is preferably 50 to 100% by mass in the flour. More preferably, it is 70-100 mass%, Most preferably, it is 90-100 mass%. A crisp texture with the amount of rice flour within the above range is imparted to the baked confectionery.
（穀粉について）
米粉以外の穀粉としては、小麦粉を使用することが好ましい。小麦粉は強力粉、薄力粉、中力粉などを使用することができる。小麦粉以外の穀粉として、たとえばとうもろこし粉、ライ麦粉、そば粉、大豆粉、アーモンドプードル、コーンスターチ、片栗粉、タピオカ粉などが挙げられる。これらの穀粉は米粉と併用して使用することができる。
(About flour)
As flour other than rice flour, it is preferable to use wheat flour. As flour, strong flour, weak flour, medium flour, etc. can be used. Examples of flour other than wheat flour include corn flour, rye flour, buckwheat flour, soy flour, almond poodle, corn starch, potato starch, tapioca flour and the like. These flours can be used in combination with rice flour.
（酵素を含む油脂組成物について）
本発明の米粉使用の焼菓子生地に使用する酵素を含む油脂組成物は、油脂と酵素を含有し、含有する酵素が作用して生地を改質する効果のある油脂組成物をいう。酵素を含む油脂組成物の形態として、水を含んだマーガリン、ファットスプレッドタイプや水を含まないショートニングタイプなどが市販されている。酵素を含む油脂組成物に含まれる酵素は、生地を改質する効果があれば特に限定されないが、アミラーゼを含有することが好ましい。より好ましくは、αアミラーゼ、マルトース生成アミラーゼ、グルコアミラーゼから選択されることが好ましく、これらの中から１種または２種以上を組み合わせたものがより好ましい。油脂組成物に含有される酵素がアミラーゼの場合、油脂組成物１ｇ中のアミラーゼ活性が１５〜３０００単位であることが好ましい。より好ましくは２０〜２０００単位、もっとも好ましくは２５〜１０００単位である。アミラーゼ活性は、不溶性のアミロースを基質に酵素を作用させ、１分間に１マイクロモルのグルコースに相当する還元糖を生成する酵素量を１単位とする。還元糖の測定は、還元糖の定量法第２版（福井作蔵著 学会出版センター）を参照して行うことができる。
(About oil and fat composition containing enzyme)
The oil / fat composition containing the enzyme used for the baked confectionery dough using the rice flour of the present invention refers to an oil / fat composition containing an oil / fat and an enzyme and having an effect of modifying the dough by the action of the contained enzyme. As a form of an oil and fat composition containing an enzyme, margarine containing water, a fat spread type, a shortening type containing no water, and the like are commercially available. The enzyme contained in the oil-and-fat composition containing the enzyme is not particularly limited as long as it has an effect of modifying the dough, but preferably contains amylase. More preferably, it is preferably selected from α-amylase, maltose-producing amylase, and glucoamylase, and one or a combination of two or more of these is more preferable. When the enzyme contained in the oil / fat composition is amylase, the amylase activity in 1 g of the oil / fat composition is preferably 15 to 3000 units. More preferably, it is 20-2000 units, Most preferably, it is 25-1000 units. The amylase activity is defined as the amount of enzyme that produces an reducing sugar corresponding to 1 micromole of glucose per minute by causing an enzyme to act on insoluble amylose as a substrate. Reducing sugar can be measured with reference to the reducing sugar quantification method 2nd edition (Sakuzo Fukui Society Publishing Center).
酵素は油脂に含有されることにより、生地に均一に分散され、酵素がムラなく作用することができる。酵素の油脂組成物への添加量は、酵素活性により一概には決められないが、油脂組成物中に０．０５〜１０質量％であることが好ましい。より好ましくは０．１〜９質量％、最も好ましくは０．２〜８質量％である。 By containing the enzyme in the oil and fat, the enzyme is uniformly dispersed in the dough, and the enzyme can work evenly. The amount of enzyme added to the oil / fat composition is not generally determined by the enzyme activity, but is preferably 0.05 to 10% by mass in the oil / fat composition. More preferably, it is 0.1-9 mass%, Most preferably, it is 0.2-8 mass%.
酵素を含む油脂組成物の米粉使用の焼菓子生地への使用量は、穀物粉１００質量部に対して５０〜１００質量部使用する。好ましくは７０〜１００質量部、最も好ましくは９０〜１００質量部である。焼菓子生地中の酵素を含む油脂組成物の使用量が上記の範囲内であると、米粉使用の焼菓子のもちもち感・しとり感といった食感が保持されて、焼成した焼菓子がボロボロした状態になる老化が抑制される。 The amount of the oil-and-fat composition containing the enzyme used for the baked confectionery dough using rice flour is 50 to 100 parts by mass with respect to 100 parts by mass of the grain flour. Preferably it is 70-100 mass parts, Most preferably, it is 90-100 mass parts. When the amount of the fat and oil composition containing the enzyme in the baked confectionery dough is within the above range, the baked confectionery using rice flour retains the texture and feel of the baked confectionery, and the baked baked confectionery is tattered Aging is suppressed.
（起泡性乳化油脂について）
本発明の焼菓子生地の製造方法で使用する起泡性乳化油脂は、油脂と乳化剤を含有し、生地の乳化や生地に空気を安定的に抱き込ませる効果のあるものをいう。乳化剤は、生地を起泡させ、気泡や乳化を安定させる効果のある食用の乳化剤であれば、特に限定されない。例えば、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸、レシチン、ポリソルベートなどが挙げられる。これらの乳化剤の中から選択された１種または２種以上の乳化剤を適宜配合することができる。起泡性乳化油脂は、乳化剤を油脂、還元水飴、アルコール、水などで分散させたペースト状のケーキ用乳化タイプや、油脂と乳化剤をブレンドしたショートニングタイプなどが市販されている。これらの市販品として、例えば、三菱化学フーズ株式会社「リョートーエステルＳＰ」、日清オイリオグループ株式会社製「ジセル１００」、「ジセル３０」、理研ビタミン株式会社製「フレンジー７０」、「フレンジーＬ」、花王株式会社「ハイロフティ」、「マリッシュゴールド」などが挙げられる。
起泡性乳化油脂の本発明の焼菓子生地への使用量は、穀粉１００質量部に対して、５〜３５質量部が好ましい。より好ましくは５〜３０質量％、最も好ましくは５〜２０質量％である。起泡性乳化油脂が上記の範囲内であると生地が分離しないので作業性が良く、さらに焼成後の焼菓子のボリュームをアップさせ、しとり感のある食感を付与することができる。
(About foaming emulsified oils and fats)
The foamable emulsified oil and fat used in the method for producing a baked confectionery dough of the present invention includes an oil and fat and an emulsifier, and has an effect of emulsifying the dough and allowing air to be stably entrapped. The emulsifier is not particularly limited as long as it is an edible emulsifier having an effect of foaming the dough and stabilizing bubbles and emulsification. Examples include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid, lecithin, polysorbate and the like. One or more emulsifiers selected from these emulsifiers can be appropriately blended. As foaming emulsified oils and fats, paste-type emulsification types for cakes in which an emulsifier is dispersed with oils and fats, reduced starch syrup, alcohol, water, etc., and shortening types in which fats and emulsifiers are blended are commercially available. As these commercially available products, for example, Mitsubishi Chemical Foods Corporation “Ryoto Ester SP”, Nisshin Oillio Group Co., Ltd. “Dicel 100”, “Dicel 30”, Riken Vitamin Co., Ltd. “Frenzy 70”, “Frenzy L”, Kao Corporation “Hirofuti”, “Marish Gold” and so on.
As for the usage-amount to the baked confectionery dough of this invention of foamable emulsified fats and oils, 5-35 mass parts is preferable with respect to 100 mass parts of flour. More preferably, it is 5-30 mass%, Most preferably, it is 5-20 mass%. If the foamable emulsified fat is within the above range, the dough is not separated, so that the workability is good, and the volume of the baked confectionery after baking is increased, and a texture with a moist feeling can be imparted.
本発明の焼菓子生地の製造方法で使用する酵素を含む油脂組成物と起泡性乳化油脂の合計使用量は、穀粉１００質量部に対して７０〜１２０質量部が好ましい。より好ましくは、７０〜１１０質量部、最も好ましくは７０〜１００質量部である。また、酵素を含む油脂組成物、起泡性乳化油脂以外の油脂を合わせて使用することができる。たとえばバター、マーガリン、ショートニング、ファットスプレッド、サラダ油、食用油などが挙げられ、通常パン、洋菓子に使用する油脂を１種又は２種以上を組み合わせて使用することができる。 70-120 mass parts is preferable with respect to 100 mass parts of flour, as for the total usage-amount of the oil-fat composition containing the enzyme used with the manufacturing method of the baked confectionery dough of this invention, and foamable emulsified fats and oils. More preferably, it is 70-110 mass parts, Most preferably, it is 70-100 mass parts. Moreover, fats and oils other than the oil-and-fat composition containing an enzyme and a foamable emulsified fat can be used in combination. For example, butter, margarine, shortening, fat spread, salad oil, edible oil, and the like can be used, and oils and fats that are usually used for bread and confectionery can be used alone or in combination of two or more.
本発明の米粉使用の焼菓子生地の製造方法では、これまで述べた原材料以外にも一般的に製菓製パンに使用される原材料を用いることができる。例えば主原料として、砂糖、卵などが挙げられる。それ以外にも、牛乳、濃縮乳、生クリーム、脱脂粉乳、練乳、チーズなどの乳製品、果実及び果実加工品、ココアやチョコレート類、ナッツ類、洋酒類、膨張剤や香料、酸味料、調味料、着色料、酸化防止剤などの食品添加物が挙げられる。 In the method for producing baked confectionery dough using rice flour of the present invention, raw materials generally used for confectionery bread can be used in addition to the raw materials described so far. For example, sugar, egg, etc. are mentioned as a main raw material. Other than that, dairy products such as milk, concentrated milk, fresh cream, skim milk powder, condensed milk, cheese, fruit and fruit processed products, cocoa and chocolates, nuts, liquors, swelling agents and flavorings, acidulants, seasonings Food additives such as coloring agents, coloring agents and antioxidants.
（米粉使用の焼菓子生地製造方法・オールインミックス製法について）
本発明の製造方法は、オールインミックス製法またはシュガーバッター製法で調製される。オールインミックス法は、使用する原材料すべてを混合して生地を調整する方法である。一般には、混合時に起泡性を高め、分離しない安定な生地にするために起泡性乳化油脂を添加することが行われ、スポンジケーキの大量生産などに利用されている。
本発明のオールインミックス製法は、焼成前の生地比重が０．８０以下とならないようにする他は、一般的に行われる方法と同様の工程で行うことができる。オールインミックス製法は、卵や液体の材料が分離する傾向が少ないために、シュガーバッター製法ほど起泡性乳化油脂の添加は必要ではないが、生地を均一に乳化させて安定させるために添加してもよい。またマーガリン、ショートニングなどの室温で固体の油脂は、生地へ添加混合する前にあらかじめ溶解することが好ましい。酵素を含む油脂組成物を溶解させる場合は、酵素の活性を損なわないよう油脂組成物の溶解温度は４５〜６０℃の範囲で加熱し、油脂組成物が溶解するのに必要な温度以上に熱をかけないことが好ましい。サラダ油などの液状の油脂を使用する場合はとくに加熱する必要はない。
オールインミックス製法は生地を混合するのに特に決まった手順はなく、製造過程中に生地がダマにならず均一な状態になるように材料を添加することが好ましい。たとえば、砂糖、穀粉等の粉類の中に卵、牛乳、溶解した油脂のような液体物を混ぜ合わせる。起泡性乳化油脂を添加する場合は、砂糖と先に混合すると、生地中の分散がよく好ましい。本発明のオールインミックス製法は、ミキシング中の生地比重が０．８０以下にならないように注意する。高速ミキシングや、ミキシング時間が長くなりすぎると空気が入りやすいので、生地比重を０．８０以下とならないようにミキシングを進めていくことが好ましい。焼成前の生地比重は０．８０より大きくなるよう調製する。より好ましくは０．８５以上、さらに好ましくは０．８９以上である。生地比重が大きいほど焼成後のバターケーキはモチモチとした食感としとりが付与され、老化防止効果が高くなる。
(About baked confectionery dough manufacturing method and all-in-mix manufacturing method using rice flour)
The production method of the present invention is prepared by an all-in-mix production method or a sugar batter production method. The all-in-mix method is a method of adjusting the dough by mixing all the raw materials to be used. In general, foaming emulsified oils and fats are added in order to increase foamability during mixing and to make a stable dough that does not separate, and this is used for mass production of sponge cakes.
The all-in-mix production method of the present invention can be carried out in the same process as that generally used except that the dough specific gravity before baking does not become 0.80 or less. The all-in-mix method is less prone to separation of eggs and liquid materials, so it is not necessary to add foaming emulsified oils and fats as the sugar batter method, but it is added to uniformly emulsify and stabilize the dough. May be. Moreover, it is preferable that fats and oils solid at room temperature, such as margarine and shortening, are dissolved in advance before being added to and mixed with the dough. When dissolving the fat composition containing the enzyme, the melting temperature of the fat composition is heated in the range of 45 to 60 ° C. so as not to impair the activity of the enzyme, and the temperature is higher than the temperature necessary for dissolving the fat composition. It is preferable not to apply. When using liquid oil such as salad oil, heating is not necessary.
In the all-in-mix manufacturing method, there is no particular procedure for mixing the dough, and it is preferable to add the material so that the dough does not become lumpy and is in a uniform state during the manufacturing process. For example, liquids such as eggs, milk, and dissolved oils and fats are mixed in powders such as sugar and flour. When adding foaming emulsified fats and oils, mixing in the sugar is preferred because dispersion in the dough is good. In the all-in-mix manufacturing method of the present invention, care is taken so that the specific gravity of the dough during mixing does not become 0.80 or less. If high-speed mixing or mixing time becomes too long, air easily enters. Therefore, it is preferable to proceed with mixing so that the specific gravity of the dough does not become 0.80 or less. The dough specific gravity before baking is adjusted to be greater than 0.80. More preferably, it is 0.85 or more, More preferably, it is 0.89 or more. As the dough specific gravity increases, the butter cake after baking is given a moist and texture and has a higher anti-aging effect.
（米粉使用の焼菓子生地製造方法・シュガーバッター製法について）
本発明のシュガーバッター製法は、酵素を含む油脂組成物に砂糖を加えてすり合わせ、生地が分離しないように徐々に卵を加えた後、米粉を含む穀粉をダマにならないように数回に分けて添加して生地を調整する。起泡性乳化油脂やその他の油脂を使用する場合は、酵素入り油脂組成物と合わせて同様に使用することができる。卵の分離を防止するためには、起泡性乳化油脂を添加することが好ましい。本発明のシュガーバッター製法は、オールインミックス製法同様、高速ミキシングやミキシング時間を長くしないよう注意する。高速ミキシングや、ミキシング時間が長くなりすぎると空気が入りやすいので、ミキシング中の生地比重を０．８０以下にならないようにミキシングを進めていくことが好ましい。焼成前の生地比重は０．８０より大きくなるよう調製する。より好ましくは０．８５以上、さらに好ましくは０．８９以上である。生地比重が大きいほど焼成後のバターケーキはモチモチとした食感としとりが付与され、老化防止効果が高くなる。
その他に使用される原材料は、シュガーバッター製法で焼菓子生地を調製する際に一般的な方法で使用することができる、例えば、牛乳やクリームのような液体の状態であれば卵と同じタイミングで生地に加え、粉体の状態の材料であれば穀粉と同じタイミングで加えることができる。本発明のシュガーバッター製法は、生地比重が０．８０以下とならないように高速でミキシングしたり、ミキシング時間を長くしないように注意するほかは、一般的に行われる方法と同様の工程で行うことができる。
(About baked confectionery dough manufacturing method using rice flour and sugar batter manufacturing method)
In the sugar batter production method of the present invention, sugar is added to the oil-and-fat composition containing the enzyme, and the eggs are gradually added so that the dough does not separate, and then the flour containing rice flour is divided into several times so as not to become lumpy. Add and adjust the dough. When using foaming emulsified fats and oils and other fats and oils, they can be used in the same manner as the enzyme-containing fats and oils composition. In order to prevent separation of eggs, it is preferable to add foamable emulsified fats and oils. In the sugar batter production method of the present invention, care should be taken not to lengthen the high-speed mixing and mixing time as in the all-in-mix production method. If high-speed mixing or mixing time becomes too long, air easily enters. Therefore, it is preferable to proceed with mixing so that the specific gravity of the fabric during mixing does not become 0.80 or less. The dough specific gravity before baking is adjusted to be greater than 0.80. More preferably, it is 0.85 or more, More preferably, it is 0.89 or more. As the dough specific gravity increases, the butter cake after baking is given a moist and texture and has a higher anti-aging effect.
The other raw materials can be used in a general manner when preparing baked confectionery dough by the sugar batter manufacturing method, for example, at the same timing as eggs if it is in a liquid state such as milk or cream. In addition to the dough, any material in powder form can be added at the same timing as flour. The sugar batter production method of the present invention should be carried out in the same process as a general method except that the dough is not mixed at a high speed so that the specific gravity of the dough does not become 0.80 or less and care is taken not to lengthen the mixing time. Can do.
本発明の米粉使用の焼菓子生地製造方法で製造された生地は、オーブンで焼成することによって焼菓子を得ることができる。焼成に使用する型の形状や大きさ、型の素材に制限はなく、通常製菓製パンで使用される焼き型を使用できる。カップケーキやマドレーヌ、フィナンシェのような小さな型で焼成することもできるし、パウンド型や天板のような大きい容量の型で焼成することもできる。もちもちとした米粉特有の食感をより強く焼菓子に付与するには、高さのある容量の大きな焼成型で焼成することが好ましい。具体的にはたとえば、焼き型の高さが５ｃｍ以上あり、生地を２００ｇ以上入れることのできる焼成型を使用することが好ましい。より好ましくは生地が３００ｇ以上、さらに好ましくは３５０ｇ以上である。焼き型に２００ｇ以上入れて焼成した焼菓子生地は、しっとりしたもちもちの食感が強調されて好ましい。
生地を焼成するオーブンは、バッチ式の固定窯、連続式のトンネルオーブンまたはリール式オーブン、コンベクションオーブン等のいずれの種類を用いることができる。
The dough produced by the method for producing baked confectionery dough using rice flour of the present invention can be baked in an oven to obtain baked confectionery. There is no limitation on the shape and size of the mold used for baking and the mold material, and a baking mold usually used in confectionery bread can be used. It can be fired in small molds such as cupcakes, madeleine and financiers, and can be fired in large capacity molds such as pound molds and top plates. In order to impart a texture specific to the glutinous rice flour more strongly to the baked confectionery, it is preferably baked in a baking mold having a high capacity and a large capacity. Specifically, for example, it is preferable to use a baking mold having a baking mold height of 5 cm or more and capable of containing 200 g or more of the dough. More preferably, the dough is 300 g or more, more preferably 350 g or more. A baked confectionery dough that is baked by placing 200 g or more in a baking mold is preferred because the moist and moist texture is emphasized.
As the oven for baking the dough, any type such as a batch type fixed kiln, a continuous tunnel oven or a reel type oven, a convection oven or the like can be used.
次に例を挙げ、本発明を詳細に説明する。しかしながら、本発明はこれらの例になんら制限されるものではない。以降の原材料表示は質量（％）である。 Next, an example is given and this invention is demonstrated in detail. However, the present invention is not limited to these examples. Subsequent raw material labeling is mass (%).
〔実施例１〜１２、比較例１〜８・シュガーバッター製法のパウンドケーキ〕
（生地の調製と焼成）
卓上縦型ミキサーのミキサーボールに、油脂（酵素を含む油脂組成物、起泡性乳化油脂、マーガリン）と上白糖を混合し、全卵を少しずつ加えてさらに混合する。穀粉（米粉、小麦粉）とベーキングパウダーを合わせてふるった後、表に記載された生地比重になるように焼菓子生地（バターケーキ生地）を調製した。
生地比重は、容器内の生地重量（ｇ）／容器の体積（ｃｃ）で計測した。
高さ５ｃｍ、容量１０５０ｃｃの金属製パウンド型の底と側面に紙を敷き、焼菓子生地３６０ｇを充填して上火１８０℃、下火１６０℃のオーブンで４０分間焼成した。
[Examples 1-12, Comparative Examples 1-8, pound cake of sugar batter production method]
(Dough preparation and baking)
Oil and fat (enzyme-containing oil and fat composition, foaming emulsified oil and fat, margarine) and white sugar are mixed in a mixer bowl of a tabletop vertical mixer, and whole eggs are added little by little and further mixed. After the flour (rice flour, wheat flour) and baking powder were combined and sieved, a baked confectionery dough (butter cake dough) was prepared so as to have a dough specific gravity described in the table.
The specific gravity of the dough was measured by the weight of the dough in the container (g) / the volume of the container (cc).
Paper was spread on the bottom and sides of a metal compound mold having a height of 5 cm and a capacity of 1050 cc, filled with 360 g of baked confectionery, and baked in an oven at 180 ° C. and 160 ° C. for 40 minutes.
（使用原材料について）
起泡性乳化油脂：商品名「ジセル３０」、
酵素を含む油脂組成物：商品名「日清ソフキープ３００」、アミラーゼ含有マーガリン、
マーガリン：商品名「日清ロイヤルワイド１００」、
以上日清オイリオグループ株式会社製
米粉：商品名「製菓用米粉 瑞穂」、熊本製粉株式会社製
(About raw materials used)
Foaming emulsified oils and fats: trade name “Dicel 30”,
Oil / fat composition containing enzymes: trade name “Nisshin Sofkeep 300”, amylase-containing margarine,
Margarine: Product name “Nisshin Royal Wide 100”
Nisshin Oilio Group Co., Ltd. Rice Flour: Brand name “confectionery rice flour Mizuho”, Kumamoto Flour Milling Co., Ltd.
生地の配合と評価結果について表１〜６に記載した。
（焼成したパウンドケーキの評価）
もちもち感としとり感は焼成翌日、老化防止効果は焼成後２週間を経過した後に評価を行った。
もちもち感 ◎：もちもち感がとてもある。
○：もちもち感がある。
△：もちもち感がほとんどない。
×：もちもち感がない。
しとり感 ◎：しとり感がとてもある。
○：しとり感がある。
△：しとり感がほとんどない。
×：しとり感がない。
老化防止効果 ◎：もちもち・しとり感が焼成当初と同様の状態を維持している。
○：もちもち・しとり感が感じられ、良好な状態を維持している。
△：もちもち・しとり感がやや感じられるが、少しボロボロする。
×：もちもち・しとり感が感じられず、ボロボロする。
It described in Tables 1-6 about the mixing | blending and evaluation result of dough.
(Evaluation of baked pound cake)
The mochi and mochi feelings were evaluated on the day after baking, and the anti-aging effect was evaluated after 2 weeks had elapsed after baking.
Sticky feeling ◎: Very sticky feeling.
○: There is a feeling of stickiness.
Δ: There is almost no sticky feeling.
X: No sticky feeling.
Sense of moistness ◎: Very moisturized.
○: There is a feeling of moisturizing.
(Triangle | delta): There is almost no moist feeling.
X: There is no moist feeling.
Aging prevention effect ◎: The sticky and moist feeling is maintained in the same state as at the beginning of firing.
○: A moist and moist feeling is felt and a good condition is maintained.
Δ: A little moist and moist feeling, but slightly tattered.
×: Feels moist and moist and feels tattered.
また実施例１１、１２は比較例７、８に比べて焼菓子のボリュームが明らかに大きいことが観察された。
In addition, it was observed that Examples 11 and 12 had a clearly larger volume of baked confectionery than Comparative Examples 7 and 8.
〔実施例１３、比較例９・オールインミックス製法のフィナンシェ〕 [Example 13, Comparative Example 9, Financier of all-in-mix manufacturing method]
（生地の調製と焼成）
卓上縦型ミキサーのミキサーボールで、篩った穀粉（米粉、アーモンドプードル）と卵白を混合する。４５〜６０度の湯煎で溶かした酵素を含む油脂組成物を加えて混合してフィナンシェ生地にする。フィナンシェ型に３０ｇ充填して、上火２００℃、下火１５０℃のオーブンで１３分間焼成した。
生地の配合と評価結果について表７に記載した。評価はパウンドケーキと同様に行った。
(Dough preparation and baking)
Mix the sieved flour (rice flour, almond poodle) and egg white in the mixer bowl of the desktop vertical mixer. An oil and fat composition containing an enzyme dissolved in a hot water bath at 45 to 60 degrees is added and mixed to obtain a financier dough. The financi mold was filled with 30 g, and baked for 13 minutes in an oven with an upper flame of 200 ° C. and a lower flame of 150 ° C.
The composition of the dough and the evaluation results are shown in Table 7. Evaluation was performed in the same manner as the pound cake.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2014128873A1 (en) * | 2013-02-21 | 2014-08-28 | 昭和産業株式会社 | Composition for dough-based foods |
| JP2019083719A (en) * | 2017-11-06 | 2019-06-06 | 則行 菅原 | Dough for rice flour bread and production method of rice flour bread |
| WO2019188145A1 (en) * | 2018-03-29 | 2019-10-03 | ヤンマー株式会社 | Composition for baked confection |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2006141370A (en) * | 2004-11-25 | 2006-06-08 | Kaneka Corp | Method for producing bread and baked confectionery |
| JP2009213379A (en) * | 2008-03-07 | 2009-09-24 | Kaneka Corp | Low-protein cake and method for producing the same |
| JP2010148487A (en) * | 2008-12-26 | 2010-07-08 | Nisshin Oillio Group Ltd | Flour-containing dough and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2006141370A (en) * | 2004-11-25 | 2006-06-08 | Kaneka Corp | Method for producing bread and baked confectionery |
| JP2009213379A (en) * | 2008-03-07 | 2009-09-24 | Kaneka Corp | Low-protein cake and method for producing the same |
| JP2010148487A (en) * | 2008-12-26 | 2010-07-08 | Nisshin Oillio Group Ltd | Flour-containing dough and method for producing the same |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014128873A1 (en) * | 2013-02-21 | 2014-08-28 | 昭和産業株式会社 | Composition for dough-based foods |
| JP2019083719A (en) * | 2017-11-06 | 2019-06-06 | 則行 菅原 | Dough for rice flour bread and production method of rice flour bread |
| WO2019188145A1 (en) * | 2018-03-29 | 2019-10-03 | ヤンマー株式会社 | Composition for baked confection |
| JP2019170308A (en) * | 2018-03-29 | 2019-10-10 | ヤンマー株式会社 | Composition for baked confectionery |
| JP2021184758A (en) * | 2018-03-29 | 2021-12-09 | ヤンマーパワーテクノロジー株式会社 | Baked confectionery composition |
| JP7320028B2 (en) | 2018-03-29 | 2023-08-02 | ヤンマーパワーテクノロジー株式会社 | Composition for baked goods |
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