JP2013074832A - Non-glutinous rice flour for bakery food and bakery food using the same - Google Patents
Non-glutinous rice flour for bakery food and bakery food using the same Download PDFInfo
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- 235000013312 flour Nutrition 0.000 title claims abstract description 52
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 50
- 235000009566 rice Nutrition 0.000 title claims abstract description 50
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 49
- 229920002472 Starch Polymers 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
- 239000011362 coarse particle Substances 0.000 abstract 3
- 239000010419 fine particle Substances 0.000 abstract 2
- 235000008429 bread Nutrition 0.000 description 19
- 235000012970 cakes Nutrition 0.000 description 15
- 239000002245 particle Substances 0.000 description 15
- 238000003801 milling Methods 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 235000014510 cooky Nutrition 0.000 description 5
- 238000009826 distribution Methods 0.000 description 5
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 235000012489 doughnuts Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 229920000856 Amylose Polymers 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 229940024171 alpha-amylase Drugs 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 238000003149 assay kit Methods 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、ベーカリー食品用うるち米粉及びこれを使用したベーカリー食品に関する。 The present invention relates to glutinous rice flour for bakery food and a bakery food using the same.
米粉を使用してパン等のベーカリー食品が製造されているが、使用する米粉について
様々な改良が試みられている。
そのなかでも米粉の粒度に着目した例として、例えば、うるち米から得られた米粉を主原料とするパンを製造するためのプレミックス粉であって、うるち米から得られた米粉の全量を１００質量部とした場合、粒度１００〜６００メッシュのα化米粉４〜８質量部と、粒度１００〜６００メッシュの未α化米粉９２〜９６質量部とを含有し、実質的にグルテンを含まないことを特徴とするプレミックス粉が知られている（例えば特許文献１参照）。
また、米粉８０〜８５重量部とグルテン２０〜１５重量部とからなる穀粉１００重量部と、マルトース１〜３０重量部とを含んでなるパン・菓子用米粉組成物であって、前記米粉が胴搗き製粉、ロール製粉、石臼製粉、気流粉砕製粉または高速回転打撃製粉により得られたものである米粉組成物でその米粉の粒度が、１４０メッシュの篩上に残る区分と２００メッシュの篩上に残る区分とを合計して２０〜５０重量％含む米粉組成物が知られている（例えば特許文献２参照）。
また、小麦粉７０〜９５質量部および米粉５〜３０質量部を含有するパン用穀粉組成物であって、前記小麦粉および米粉が、下記（i）および（ii）の特性；（i）原料を硬質小麦とし、その粒度分布において粒径５０〜９０μｍの範囲に最大頻度を有するとともに、粒径が２６〜１０５μｍの粒子が７５％以上である小麦粉；および（ii）粳米を原料米とし、その粒度分布において粒径５０〜９０μｍの範囲に最大頻度を有するとともに、粒径が２６〜１０５μｍの粒子が５０％以上であり、且つ粒径が１２５μｍ以上の粒子が１５％以下である米粉；を有するものであることを特徴とするパン用穀粉組成物が知られている（例えば特許文献３参照）。
Bakery foods such as bread are produced using rice flour, and various improvements have been attempted for the rice flour used.
Among them, as an example focusing on the grain size of rice flour, for example, premix flour for producing bread made mainly from rice flour obtained from glutinous rice, the total amount of rice flour obtained from glutinous rice being 100 parts by mass In this case, it contains 4 to 8 parts by mass of pregelatinized rice flour having a particle size of 100 to 600 mesh and 92 to 96 parts by mass of non-alphanized rice flour having a particle size of 100 to 600 mesh, and is substantially free of gluten. Is known (see, for example, Patent Document 1).
Moreover, it is a rice flour composition for bread and confectionery comprising 100 parts by weight of flour consisting of 80 to 85 parts by weight of rice flour and 20 to 15 parts by weight of gluten, and 1 to 30 parts by weight of maltose. A rice flour composition obtained by sowing milling, roll milling, stone mill milling, air-flow milling milling or high-speed rotary hammering milling, and the grain size of the rice flour remains on the 140-mesh sieve and on the 200-mesh sieve A rice flour composition containing 20 to 50% by weight in total is known (see, for example, Patent Document 2).
Moreover, it is a flour composition for bread containing 70 to 95 parts by weight of wheat flour and 5 to 30 parts by weight of rice flour, wherein the wheat flour and rice flour have the following characteristics (i) and (ii); Wheat flour having a maximum frequency in the range of 50 to 90 μm in particle size distribution and 75% or more of particles having a particle size of 26 to 105 μm; and (ii) grain size distribution of wheat rice as raw material rice The rice powder having a maximum frequency in the range of 50 to 90 μm, a particle size of 26 to 105 μm is 50% or more, and a particle size of 125 μm or more is 15% or less. There is known a flour composition for bread that is characterized (see, for example, Patent Document 3).
本発明の目的は、ベーカリー食品に適したうるち米粉及びこれを使用したベーカリー食品を提供することである。 The objective of this invention is providing the glutinous rice flour suitable for bakery foodstuffs, and a bakery foodstuff using the same.
本発明者は前記の目的を達成するために鋭意研究を重ねた結果、米粉の粒度及びその損傷澱粉量に着目し、米粉を特定の損傷澱粉量を有する粗粒画分と細粒画分から構成することにより、パンでは口溶けの良い食感で、ほどよいパンボリュームとなり、スポンジケーキでは、滑らかで口溶けの良い食感となり、クッキーでは、崩壊感のある食感で、口溶けの優れた食感となることを見出し、本発明を完成するに至った。
従って、本発明は、粗粒画分と細粒画分が６：４〜４：６の割合のうるち米粉であって、前記粗粒画分は目開き２５０μｍの篩を通過し目開き７５μｍの篩上に残る量が全体の７０質量％以上でかつ損傷澱粉が７質量％以上１３質量％以下であり、前記細粒画分は、目開き１００μｍの篩を９０質量％以上通過しかつ損傷澱粉が３質量％以上６％以下であるベーカリー食品用うるち米粉である。
また、このベーカリー食品用うるち米粉を使用したベーカリー食品である。
As a result of intensive research to achieve the above object, the present inventor has focused on the grain size of rice flour and the amount of damaged starch, and the rice flour is composed of a coarse fraction and a fine fraction having a specific damaged starch amount. In the case of bread, the mouthfeel has a good mouthfeel and a moderate bread volume.Sponge cake has a smooth mouthfeel and the cookie has a disintegrating mouthfeel. As a result, the present invention has been completed.
Therefore, the present invention is a glutinous rice flour having a coarse fraction and a fine fraction in a ratio of 6: 4 to 4: 6, and the coarse fraction passes through a sieve having an opening of 250 μm and has an opening of 75 μm. The amount remaining on the sieve is 70% by mass or more of the whole, and the damaged starch is 7% by mass or more and 13% by mass or less, and the fine-grained fraction passes through a sieve having an opening of 100 μm and 90% by mass or more and is damaged starch. Is glutinous rice flour for bakery foods having a content of 3% by mass to 6%.
Moreover, it is a bakery food using this sticky rice flour for bakery food.
本発明粉のうるち米粉を使用したベーカリー食品は、パンでは口溶けの良い食感で、ほどよいパンボリュームとなり、スポンジケーキでは、滑らかで口溶けの良い食感となり、クッキーでは、崩壊感のある食感で、口溶けの優れた食感となる。 The bakery food made from the glutinous rice flour of the present invention has a mouthfeel with a good mouth melt and a moderate bread volume, sponge cake has a smooth and mouthfeel texture, and cookies have a disintegration texture. With a mouthfeel, the texture is excellent.
以下、本発明を詳細に説明する。
本発明において、ベーカリー食品とは、パン、スポンジケーキ、ドーナツ、クッキーなど生地をイースト発酵や膨張剤を使用して膨化して製造する食品をいい、具体的には、 食パン、フランスパン、ロールパン、菓子パン、調理パン、ピザ等のパン類や、スポンジケーキ、ロールケーキ、パウンドケーキ、シフォンケーキ、カップケーキ、バウムクーヘンなどのケーキ類、マフィン、マドレーヌ、フィナンシェ、クッキー、ビスケット、クラッカー等の焼き菓子類、イーストドーナツ、ケーキドーナツ等のドーナツ類、蒸しパン、蒸しケーキ、中華マン、スコーンなどが挙げられる。
Hereinafter, the present invention will be described in detail.
In the present invention, the bakery food refers to food produced by expanding dough, such as bread, sponge cake, donuts, and cookies, using yeast fermentation or a swelling agent. Specifically, bread, French bread, roll bread, Bakery such as sweet bread, cooking bread, pizza, cakes such as sponge cake, roll cake, pound cake, chiffon cake, cupcake, Baumkuchen, baked confectionery such as muffin, madeleine, financier, cookies, biscuits, crackers, Examples include donuts such as yeast donuts and cake donuts, steamed bread, steamed cakes, Chinese man and scones.
本発明のうるち米粉の原料となる、うるち米の品種には特に限定はなく、アミロース含量が１８％以上２２％以下である「あきたこまち」や「コシヒカリ」などの普通品種やアミロース含量が２３質量％以上である「越のかおり」や「モミロマン」などの高アミロース品種が使用できる。 There is no particular limitation on the varieties of glutinous rice used as the raw material for the glutinous rice flour of the present invention, and ordinary varieties such as “Akitakomachi” and “Koshihikari” having an amylose content of 18% to 22% and an amylose content of 23% by mass or more. High amylose varieties such as “Kaori Koshino” and “Momiroman” can be used.
本発明のうるち米粉の製造方法は、粗粒画分と細粒画分の損傷澱粉量と粒度分布が本発明の範囲に入るように粉砕できれば、粉砕方法には特に限定はなく胴搗き製粉、ロール製粉、気流粉砕製粉、高速回転打撃製粉等の粉砕方法が使用でき、得られた米粉は、篩分、空気分級などによりその粒度分布を調整することができる。
本発明のうるち米粉は、粗粒画分と細粒画分を別々に粉砕して粒度分布及び損傷澱粉量を調整してこれを混合することにより得ることができる。
The production method of the glutinous rice flour of the present invention is not particularly limited as long as the damaged starch amount and the particle size distribution of the coarse and fine fractions fall within the scope of the present invention. Grinding methods such as roll milling, airflow milling, and high-speed rotary hammering milling can be used, and the resulting rice flour can be adjusted in particle size distribution by sieving, air classification or the like.
The glutinous rice flour of the present invention can be obtained by separately crushing the coarse-grained fraction and the fine-grained fraction, adjusting the particle size distribution and the amount of damaged starch, and mixing them.
本発明は、粗粒画分と細粒画分の割合が６：４〜４：６であり粗粒画分と細粒画分と２つの粒度のピークを有する。
単に粉砕し分級などの粒度調整を行わない米粉には、このような２つの粒度ピークは生じない。
なお、粗粒画分と細粒画分の割合が６：４〜４：６とは、粗粒画分が６０質量部で細粒画分が４０質量部である構成から粗粒画分の割合が減少し、細粒画分の割合が増加することで粗粒画分が４０質量部で細粒画分が６０質量部となるまでの粗粒画分と細粒画分の割合をいう。
In the present invention, the ratio of the coarse-grained fraction to the fine-grained fraction is 6: 4 to 4: 6, and the coarse-grained fraction and the fine-grained fraction have two particle size peaks.
Such two particle size peaks do not occur in rice flour that is simply crushed and not subjected to particle size adjustment such as classification.
The ratio of the coarse-grain fraction to the fine-grain fraction is 6: 4 to 4: 6 because the coarse-grain fraction is 60 mass parts and the fine-grain fraction is 40 mass parts. The ratio of the coarse-grained fraction and the fine-grained fraction until the fine-grained fraction becomes 60 parts by mass with the proportion of the fine-grained fraction being reduced and the proportion of the fine-grained fraction being increased. .
本発明の粗粒画分は、目開き２５０μｍの篩を通過し目開き７５μｍの篩上に残る量が全体の７０質量％以上でかつ損傷澱粉が７質量％以上１３質量％以下であり、細粒画分は、目開き１００μｍの篩を９０質量％以上通過しかつ損傷澱粉が３質量％以上６質量％以下である。
本発明では、粗粒画分の損傷澱粉量が細粒画分より多いところに特徴がある。
損傷澱粉は、製粉時の圧力・剪断・熱などの物理的な力により澱粉粒が開裂して生じるので粒度が細かい場合のほうが、粒度が粗い場合に比べ損傷澱粉量が多くなる傾向がある。
本発明では、粗粒画分の損傷澱粉量が細粒画分の損傷澱粉量より多くなるように損傷澱粉量を調整している。
このような損傷澱粉を持つ米粉は単に粉砕しただけでは上記のとおり得ることができない。
本発明では、粗粒画分と細粒画分を別々に製粉してこれを混合することで、粗粒画分の損傷澱粉量が細粒画分の損傷澱粉量より多い米粉を調製している。
本発明の粗粒画分の損傷澱粉が７質量％未満では団子になる食感となり不適となり、１３質量％を超えるとボリュームが小さくなり不適となる。
本発明の細粒画分の損傷澱粉が３質量％未満では、団子になる食感となり不適となり、６％を超えるとボリュームが小さくなり不適となる。
なお、本発明の損傷澱粉の量はＡＡＣＣ法で測定した値である。
前記ＡＡＣＣ法の原理は、物理的な損傷を受けた生澱粉がα−アミラーゼによって分解され易いことを利用したものであり、一定条件下でα−アミラーゼ処理したときに分離してきたマルトースを定量し、計算により、澱粉損傷度として表したものである。
市販のキット（例えばＭｅｇａＺｙｍｅ製，Ｓｔａｒｃｈ Ｄａｍａｇｅ Ａｓｓａｙ Ｋｉｔ）で測定可能である。
The coarse-grained fraction of the present invention has an amount of 70% by mass or more and 7% by mass or less and 13% by mass or less of damaged starch in an amount passing through a sieve having an aperture of 250 μm and remaining on the sieve having an aperture of 75 μm. The granule fraction passes through a sieve having an opening of 100 μm in an amount of 90% by mass or more, and damaged starch is 3% by mass or more and 6% by mass or less.
The present invention is characterized in that the amount of damaged starch in the coarse fraction is greater than that in the fine fraction.
Damaged starch is generated when the starch granules are cleaved by physical forces such as pressure, shearing, and heat during milling, so that the amount of damaged starch tends to increase when the particle size is finer than when the particle size is coarser.
In the present invention, the amount of damaged starch is adjusted so that the amount of damaged starch in the coarse fraction is greater than the amount of damaged starch in the fine-grained fraction.
Rice powder having such damaged starch cannot be obtained as described above simply by grinding.
In the present invention, the coarse-grained fraction and the fine-grained fraction are separately milled and mixed to prepare rice flour in which the damaged starch amount in the coarse-grained fraction is larger than the damaged starch amount in the fine-grained fraction. Yes.
When the damaged starch of the coarse fraction of the present invention is less than 7% by mass, the texture becomes dumplings, and when it exceeds 13% by mass, the volume becomes small and unsuitable.
When the damaged starch of the fine-grained fraction of the present invention is less than 3% by mass, it becomes unsuitable as a texture that becomes dumpling, and when it exceeds 6%, the volume becomes small and unsuitable.
The amount of damaged starch of the present invention is a value measured by the AACC method.
The principle of the AACC method utilizes the fact that physically damaged raw starch is easily decomposed by α-amylase, and quantifies maltose separated when α-amylase treatment is performed under certain conditions. It is expressed as a starch damage degree by calculation.
It can be measured with a commercially available kit (for example, Stark Damage Assay Kit manufactured by MegaZyme).
本発明のうるち米粉は、火通りが良く、従来のベーカリー用小麦粉の代替として膨化して製造するベーカリー食品全般に使用でき、その際に特別な操作を必要としない。
小麦粉の代替として使用する割合に特に限定はないが、米粉を使用した特長を生かすためには、３０質量％以上１００質量％を代替使用することが好ましい。
The glutinous rice flour of the present invention is easy to use and can be used in general bakery foods that are expanded and manufactured as an alternative to conventional flour for bakery, and does not require any special operation.
Although there is no limitation in particular in the ratio used as a substitute of wheat flour, in order to make use of the feature which uses rice flour, it is preferable to substitute 30 mass% or more and 100 mass%.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［米粉パン］
表１に示す粗粒画分（損傷澱粉１０．５質量％）と細粒画分（損傷澱粉４．２質量％）の割合を有する米粉８０質量部、バイタルグルテン２０質量部、塩２質量部、砂糖５質量部、イースト２．５質量部、水７０質量部を低速２分間、中速５分間ミキシングし、ショートニング５質量部を加え、さらに低速２分間、中速５分間ミキシングしパン生地を得た。
このパン生地を分割して室温で１５分間放置し、整形後、３８℃、湿度８５％で５０分間発酵し、２１０℃で３０分間焼成して米粉パンを得た。
体積を測定後、１時間室温で放冷しビニールに包装し翌日、以下の評価基準で１０名のパネラーによる評価を行った。
体積は製品１個をナタネ置換法により測定した値である。
得られた結果を表１に示す。
・食感
５点 かなり口溶けが良く、非常に良い
４点 口溶けが良く、良い
３点 普通
２点 団子になり、悪い
１点 かなり団子になり、非常に悪い
EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Rice flour bread]
80 parts by mass of rice flour, 20 parts by mass of vital gluten, 2 parts by mass of salt having a ratio of the coarse-grained fraction (damaged starch 10.5% by mass) and the fine-grained fraction (damaged starch 4.2% by mass) shown in Table 1 5 parts by weight of sugar, 2.5 parts by weight of yeast and 70 parts by weight of water are mixed for 2 minutes at low speed for 5 minutes at medium speed, 5 parts by weight of shortening are added, and further mixed for 5 minutes at low speed for 2 minutes to obtain bread dough It was.
This bread dough was divided and allowed to stand at room temperature for 15 minutes, and after shaping, fermented at 38 ° C. and 85% humidity for 50 minutes and baked at 210 ° C. for 30 minutes to obtain rice flour bread.
After measuring the volume, it was allowed to cool at room temperature for 1 hour, packaged in vinyl, and evaluated the following day by 10 panelists according to the following evaluation criteria.
The volume is a value obtained by measuring one product by the rapeseed replacement method.
The obtained results are shown in Table 1.
・ Food texture 5 points Mouth melted, very good 4 points Mouth melted, good 3 points Normal 2 points Dumplings, bad 1 point Dumplings quite dumpling, very bad
実施例１〜３はボリューム、食感ともに優れていた。
比較例１は体積、食感ともに劣っていた。
比較例２は体積は優れていたが食感が劣っていて満足できる結果ではなかった。
Examples 1 to 3 were excellent in both volume and texture.
Comparative Example 1 was inferior in both volume and texture.
In Comparative Example 2, the volume was excellent, but the texture was inferior and the results were not satisfactory.
［スポンジケーキ］
卓上ミキサー（ホバート社製、Ｎ−５０）を使用して全卵１４０質量部、砂糖１４０質量部及び水１５質量部をホイッパーで高速２分間、中速３分間、低速３０秒間、攪拌した。
これに表２に示す粗粒画分（損傷澱粉８．２質量％）と細粒画分（損傷澱粉４．０質量％）の割合を有する米粉１００質量部を加え、ビーターで低速３０秒間混ぜ合わせた。
得られた生地を直径１８ｃｍのスポンジケーキ型に３５０ｇ流し入れ１８０℃で３０分間焼成しスポンジケーキを得た。
このスポンジケーキをスポンジケーキ型から取り出して粗熱をとってからビニール袋に包装し、翌日、以下の評価基準で１０名のパネラーによる評価を行った。
得られた結果を表２に示す。
・食感（口溶け）
５点 かなり口溶けが良く、非常に良い
４点 口溶けが良く、良い
３点 普通
２点 口溶けが悪く団子になり、悪い
１点 かなり口溶けが悪く団子になり、非常に悪い
・食感（滑らかさ）
５点 かなり滑らかで、非常に良い
４点 滑らかで良い
３点 普通
２点 ざらつきが有り悪い
１点 かなりざらつきが有り、非常に悪い
[sponge cake]
Using a tabletop mixer (N-50, manufactured by Hobart), 140 parts by mass of the whole egg, 140 parts by mass of sugar and 15 parts by mass of water were stirred with a whipper for 2 minutes at high speed, 3 minutes at medium speed, and 30 seconds at low speed.
To this, 100 parts by mass of rice flour having a ratio of the coarse-grained fraction (damaged starch 8.2% by mass) and fine-grained fraction (damaged starch 4.0% by mass) shown in Table 2 was added and mixed at a low speed for 30 seconds with a beater. Combined.
350 g of the obtained dough was poured into a sponge cake mold having a diameter of 18 cm and baked at 180 ° C. for 30 minutes to obtain a sponge cake.
The sponge cake was taken out of the sponge cake mold, took a rough heat and packaged in a plastic bag. The next day, evaluation was performed by 10 panelists according to the following evaluation criteria.
The obtained results are shown in Table 2.
・ Food texture (melted in the mouth)
5 points Mouth melted well, very good 4 points Mouth melted, good 3 points Normal 2 points Mouth melted badly became dumpling, 1 bad point Mouth melted badly became dumpling, very bad texture (smoothness)
5 points, quite smooth, very good 4 points, smooth, good 3 points, normal 2 points, rough and bad 1 point, very rough, very bad
実施例４〜６は、口溶け、滑らかさとも優れていた。
比較例３は、口溶けは優れていたが滑らかさに劣り満足できる結果ではなかった。
比較例４は、滑らかさは優れていたが口溶けが劣り満足できる結果ではなかった。
Examples 4-6 were excellent in both melting and smoothness in the mouth.
Comparative Example 3 was excellent in melting in the mouth, but was not satisfactory because of poor smoothness.
In Comparative Example 4, the smoothness was excellent, but the meltability in the mouth was inferior, and the results were not satisfactory.
［クッキー］
重曹０．４質量部、重炭酸アンモニウム０．５質量部、水２２質量部、上白糖４６質量部、食塩０．８質量部、脱脂粉乳３質量部を低速１分でミキシングし生地を得た。
この生地にショートニング３０質量部を加えさらに、低速１分、中速３分、高速３分でミキシングし、これに表３に示す粗粒画分（損傷澱粉１１．９質量％）と細粒画分（損傷澱粉５．５質量％）の割合を有する米粉１００質量部を合わせて生地をまとめ４００ｇの棒状に伸ばした。
この棒状に伸ばした生地を６等分し天板の上に麺棒で厚さ０．７ｃｍに延ばし直径６ｃｍのセルクルで抜き上火２１０℃、下火２１０℃のオーブンで１４分間焼成してクッキーを得た。
焼成後、室温で３０分間冷却し、ビニール袋に包装し、翌日、以下の評価基準で１０名のパネラーによる評価を行った。
得られた結果を表３に示す。
・食感（口溶け）
５点 口溶けが良く、非常に良い
４点 やや口溶けが良く、良い
３点 普通
２点 やや口溶けが悪く、悪い
１点 かなり口溶けが悪く、非常に悪い
・食感（崩壊感）
５点 かなり崩壊感が有り、非常に良い
４点 崩壊感が有り、良い
３点 普通
２点 崩壊感が無く、やや口溶けが悪く、悪い
１点 かなり崩壊感が無く、口溶けが悪く、非常に悪い
[cookie]
A dough was obtained by mixing 0.4 parts by weight of sodium bicarbonate, 0.5 parts by weight of ammonium bicarbonate, 22 parts by weight of water, 46 parts by weight of super white sugar, 0.8 parts by weight of salt, and 3 parts by weight of skim milk powder at a low speed of 1 minute. .
30 parts by weight of shortening was added to this dough, and further mixed at a low speed of 1 minute, a medium speed of 3 minutes, and a high speed of 3 minutes, and then the coarse-grained fraction (damage starch 11.9% by mass) and fine-grained fraction shown in Table 3 100 parts by mass of rice flour having a ratio of min (damage starch 5.5% by mass) were combined and the dough was put together and stretched into a 400 g rod shape.
This dough stretched into a stick shape is divided into 6 equal parts, stretched to a thickness of 0.7 cm with a rolling pin on a top plate, extracted with Celcle with a diameter of 6 cm, and baked in an oven at 210 ° C. and 210 ° C. for 14 minutes. Obtained.
After firing, it was cooled at room temperature for 30 minutes, packaged in a plastic bag, and evaluated the following day by 10 panelists according to the following evaluation criteria.
The obtained results are shown in Table 3.
・ Food texture (melted in the mouth)
5 points Mouth melted well, very good 4 points Slightly melted in mouth, good 3 points Normal 2 points Slightly melted in mouth, bad 1 point Mouth melted very badly, very bad
5 points There is quite a sense of disintegration, very good 4 points There is a feeling of disintegration, good 3 points Normal 2 points There is no discomfort, slightly bad melting, bad 1 point Very no discomfort, poor melting in the mouth, very bad
実施例７〜９は口溶け、崩壊感ともに優れていた。
比較例５は、特に口溶けが劣っていた。
比較例６は、特に崩壊感が劣っていた。
Examples 7 to 9 were excellent in both meltability and disintegration.
Comparative Example 5 was particularly poor in melting in the mouth.
Comparative Example 6 was particularly inferior in disintegration.
Claims (2)
The bakery food which uses the glutinous rice flour for bakery foods of Claim 1.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2016202031A (en) * | 2015-04-17 | 2016-12-08 | 昭和産業株式会社 | Rice powder, hardening inhibitor of bread, hardening inhibition method of bread, production method of bread, bread and mixed powder for bread |
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| JP2016202031A (en) * | 2015-04-17 | 2016-12-08 | 昭和産業株式会社 | Rice powder, hardening inhibitor of bread, hardening inhibition method of bread, production method of bread, bread and mixed powder for bread |
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