JP2013179908A - Baked confectionery using rice flour and method for producing the same - Google Patents
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Abstract
Description
本発明は米粉を用いた焼き菓子およびその製造方法に関するものである。詳細には、小麦粉と湿熱処理をした米粉を併用した焼き菓子およびその製造方法に関するものである。 The present invention relates to a baked confectionery using rice flour and a method for producing the same. Specifically, the present invention relates to a baked confectionery using wheat flour and wet-heat treated rice flour, and a method for producing the baked confectionery.
従来、スポンジケーキ、ホットケーキ、クッキー、ビスケット、クラッカー等の焼き菓子には、主原料として小麦粉が使用されている。我が国では小麦は輸入に頼らざるを得ない一方で、米は長年主食として用いられ、国内で唯一自給できる穀物であり、国内で容易に入手可能な原料である。近年の食生活の欧米化や多様化により米の消費は年々低下しているが、将来予測される食糧不足の問題を解消する為にも自給可能で、小麦よりも単位面積あたりの収量の多い米の用途を拡大して消費を促進し食糧自給率を上げることが望まれている。
従って近年、嗜好の多様性や米の消費拡大を目的としてこれらの焼き菓子において小麦粉の代わりに米粉を使用する試みが行われているが、単に小麦粉の代わりに米粉を用いるだけでは、小麦粉を使用した場合と同様の食感や外観を有する焼き菓子を得ることができないという問題点がある。
これに対し米粉を用いながら、卵と糖を混合してメレンゲ状原料物を得、これに米粉を加えることで小麦粉製のような食感を有する洋菓子を製造する技術（特許文献１）や、５大アレルゲンのうち卵、乳、小麦粉およびこれら由来の成分の代替として米粉、糖類、豆乳、気泡性油脂を使用して食感、外観の優れた焼き菓子を製造する技術（特許文献２）が提案されている。
Conventionally, flour is used as a main ingredient in baked goods such as sponge cakes, hot cakes, cookies, biscuits and crackers. In Japan, wheat must be relied on for imports, while rice has been used as a staple food for many years and is the only self-sufficient grain in the country and a readily available ingredient in the country. Rice consumption has been decreasing year by year due to westernization and diversification of eating habits in recent years, but it can also be self-sufficient to solve the problem of food shortages predicted in the future, and has a higher yield per unit area than wheat It is hoped that the use of rice will be expanded to promote consumption and increase the food self-sufficiency rate.
Therefore, in recent years, attempts have been made to use rice flour instead of flour in these baked goods for the purpose of diversifying tastes and increasing consumption of rice. However, simply using rice flour instead of flour uses wheat flour. There is a problem that it is impossible to obtain a baked confectionery having the same texture and appearance as the case.
In contrast, while using rice flour, egg and sugar are mixed to obtain a meringue-like raw material, and rice flour is added to this to produce a Western confectionery having a texture like that of wheat flour (Patent Document 1), A technology for producing baked confectionery with an excellent texture and appearance using rice flour, sugar, soy milk, and foamy fat as an alternative to eggs, milk, wheat flour and components derived from these five major allergens (Patent Document 2) Proposed.
しかし、米粉を配合した焼き菓子では、小麦粉のみを使用した場合に比べ、クラックがおとなしく、口溶けの劣る食感となるという問題点があった。 However, the baked confectionery blended with rice flour has a problem that the cracks are gentle and the mouthfeel is inferior to that of the case where only wheat flour is used.
そこで本発明者等は上記課題を解決する為鋭意研究を重ねた結果、澱粉等の食品材料に対し、耐熱性、耐酸性、機械耐性及び粘度の経時安定性等の特性を改変する目的とした、化学薬品の添加を伴わない物理的加工方法として知られている湿熱処理に着目し、湿熱処理を施した米粉と小麦粉を併用することで、口溶けが良くかつクラックが深く、食感及び外観の優れたクッキー、ビスケット、クラッカー等の焼き菓子を提供できることを見出し、本発明を完成するにいたった。 Therefore, as a result of intensive studies to solve the above problems, the present inventors have aimed to modify characteristics such as heat resistance, acid resistance, mechanical resistance, and viscosity stability over time for food materials such as starch. Focusing on wet heat treatment, which is known as a physical processing method that does not involve the addition of chemicals, and using rice flour and wheat flour that have been subjected to wet heat treatment, the mouth melts well and the cracks are deep, and the texture and appearance The inventors have found that excellent baked goods such as cookies, biscuits and crackers can be provided, and have completed the present invention.
すなわち本発明は、
（１）小麦粉３０〜８０質量部に対し、常圧下で品温８０〜１１５℃の範囲で湿熱処理した米粉を７０〜２０質量部使用することを特徴とする焼き菓子の製造方法。
（２）湿熱処理を１０〜４０分間行うことを特徴とする前記（１）に記載の製造方法。
（３）前記（１）又は（２）に記載の製造方法により製造される焼き菓子
である。
That is, the present invention
(1) A method for producing a baked confectionery, comprising using 70 to 20 parts by mass of rice flour that has been subjected to a wet heat treatment in a range of 80 to 115 ° C. under normal pressure with respect to 30 to 80 parts by mass of wheat flour.
(2) The manufacturing method according to (1), wherein the wet heat treatment is performed for 10 to 40 minutes.
(3) It is a baked confectionery manufactured by the manufacturing method as described in said (1) or (2).
本発明の製造方法により、口溶けが良くかつクラックが深く、食感及び外観の優れたクッキー、ビスケット、クラッカー等の焼き菓子を得ることができる。 By the production method of the present invention, it is possible to obtain baked confectionery such as cookies, biscuits, crackers and the like, which have good melting in the mouth, deep cracks, and excellent texture and appearance.
本発明における焼き菓子とは小麦粉、糖類、食用油脂および食塩を原料とし、必要により澱粉、乳製品、卵製品、膨張剤、食品添加物を配合し、または、添加したものを焼いて作る菓子であり、嗜好に応じ、卵、乳製品、ナッツ類、乾果、蜂蜜、酵素、イーストなどにより製品の特徴づけを行ったものである。具体的にはクッキー、ビスケット、クラッカー、サブレなどが挙げられる。 The baked confectionery in the present invention is a confectionery made from wheat flour, sugar, edible fat and salt, and if necessary, starch, dairy products, egg products, swelling agents, food additives, or baked added ones. Yes, depending on taste, products are characterized by eggs, dairy products, nuts, dried fruits, honey, enzymes, yeast, etc. Specific examples include cookies, biscuits, crackers and sables.
本発明の焼き菓子の製造方法に使用する原料米としては粳米、糯米のいずれも使用することができアミロース含量の低いヒヨクモチなどの糯米原料から、アミロース含量が１８％〜２２％である「あきたこまち」や「コシヒカリ」などの普通品種、アミロース含量が２３％以上である「越のかおり」や「モミロマン」等の高アミロース米を使用することができ、また同一の品種を原料とする場合であっても異なる品種を原料とするものが配合された場合であっても、いずれも使用することができる。 As the raw rice used in the method for producing a baked confectionery of the present invention, either glutinous rice or glutinous rice can be used. Ordinary varieties such as “Koshihikari”, high amylose rice such as “Koshi no Kaori” or “Momiroman” with an amylose content of 23% or more can be used, and the same variety is used as a raw material. In addition, even when a mixture of different varieties is used, any of them can be used.
本発明の焼き菓子の製造方法に用いる米粉は米粉の粒径や、水分量の差によらず湿熱処理によって改質効果を得ることができる。 The rice flour used in the method for producing a baked confectionery of the present invention can obtain a modification effect by wet heat treatment regardless of the particle size of the rice flour or the difference in water content.
本発明の焼き菓子の製造方法に用いる米粉の調製方法や入手法等は特に制限されないが、例えば原料であるうるち米を胴搗き製粉、ロール製粉、気流粉砕製粉、高速回転打撃製粉等などを単独又は組み合わせることにより得ることができる。また必要に応じて粉砕前に水浸漬や酵素液処理等の前処理や、得られた米粉の粉砕物を篩い分けや空気分級等の分級手段を用いて粒度分布の調整を行っても良い。本発明においては気流粉砕製粉で得られた米粉が望ましい。 The method for preparing and obtaining rice flour used in the method for producing a baked confectionery of the present invention is not particularly limited.For example, the raw rice, which is a raw material, can be used for boring, roll milling, airflow milling, high-speed rotary blow milling, etc. It can be obtained by combining. If necessary, the particle size distribution may be adjusted by pretreatment such as water immersion or enzyme solution treatment before pulverization, or by classifying means such as sieving or air classification of the obtained pulverized rice flour. In the present invention, rice flour obtained by airflow pulverization is desirable.
本発明において、湿熱処理とは、飽和水蒸気、熱水又は過熱蒸気等を熱媒体として高湿度雰囲気例えば湿度７０％以上の雰囲気で対象物を加熱する方法である。熱媒体を直接加熱対象物に接触させても良く、また対象物を高湿度雰囲気下において間接的に加熱しても良い。オートクレーブやスチームオーブン等の装置で実施可能であるが、これに限られない。具体的には、常圧下、品温８０〜１１５℃で、１０〜４０分間処理する。好ましくは常圧下、品温９０〜１００℃で１０〜２０分間処理する。米粉を湿熱処理する本発明の方法は、原料米を処理する乾燥α化米を粉砕して得る米粉と比較して、米粉に直接強い熱がかかるため、米粉品質をより大きく効果的に改質可能である。 In the present invention, the wet heat treatment is a method of heating an object in a high humidity atmosphere, for example, an atmosphere having a humidity of 70% or more, using saturated steam, hot water, superheated steam or the like as a heat medium. The heat medium may be directly brought into contact with the object to be heated, or the object may be indirectly heated in a high humidity atmosphere. Although it can be carried out by an apparatus such as an autoclave or a steam oven, it is not limited thereto. Specifically, the treatment is performed at a product temperature of 80 to 115 ° C. for 10 to 40 minutes under normal pressure. Preferably, the treatment is performed for 10 to 20 minutes at a product temperature of 90 to 100 ° C. under normal pressure. The method of the present invention for heat-treating rice flour is a more effective method for improving the quality of rice flour because the rice flour is directly heated compared to rice flour obtained by pulverizing dried pregelatinized rice that treats raw rice. Is possible.
本発明における小麦粉としては、薄力粉であれば特に限定されないが、例えばアメリカ合衆国産のWW(Western White)を原料とした薄力粉を使用することが好ましい。 The wheat flour in the present invention is not particularly limited as long as it is a thin flour. For example, it is preferable to use a weak flour made from WW (Western White) produced in the United States.
本発明の焼き菓子の製造方法は、小麦粉と湿熱処理した米粉を使用する以外は、常法を用いることができる。 The manufacturing method of the baked confectionery of this invention can use a conventional method except using the wheat flour and the wet-heat-treated rice flour.
本発明の焼き菓子の製造方法においては、さらにライ麦粉、コーンフラワー、大麦粉などの穀粉類；イースト、イーストフード；タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉など及びこれらにα化、エーテル化、エステル化、アセチル化、架橋処理等を行った加工澱粉類；ブドウ糖、果糖、乳糖、砂糖、イソマルトースなどの糖類；卵黄、卵白、全卵その他の卵に由来する成分である卵成分；粉乳、脱脂粉乳、大豆粉乳等の乳成分；ショートニング、ラード、マーガリン、バター、液状油等の油脂類；乳化剤；食塩等の無機塩類；保存料；ビタミン；カルシウム等の強化剤等の通常焼き菓子製造に用いる副原料を使用することができる。 In the method for producing a baked confectionery of the present invention, flours such as rye flour, corn flour, barley flour; yeast, yeast food; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, etc. Processed starches that have undergone etherification, esterification, acetylation, cross-linking treatment, etc .; sugars such as glucose, fructose, lactose, sugar, isomaltose; egg components that are derived from egg yolk, egg white, whole egg and other eggs Milk ingredients such as powdered milk, skim milk powder, and soy milk powder; fats and oils such as shortening, lard, margarine, butter and liquid oil; emulsifiers; inorganic salts such as salt; preservatives; vitamins; The auxiliary material used for confectionery manufacture can be used.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。
試験例１ ［米粉の湿熱処理］
加熱水蒸気が米粉全体にまんべんなく当たるように、米粉をバットの上に厚さ１ｃｍに広げ、スチームオーブン（ラショナル社製）内で、常圧下、表２−１および表２−２の上部に記載した処理温度及び処理時間で湿熱処理し、実施例１〜８および、比較例１〜６の湿熱処理米粉を得た。
EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.
Test Example 1 [Heat heat treatment of rice flour]
The rice flour was spread over the bat to a thickness of 1 cm so that the heated steam was evenly applied to the whole rice flour, and listed in the upper part of Table 2-1 and Table 2-2 under normal pressure in a steam oven (made by Rational). Wet heat treatment was performed at the treatment temperature and treatment time to obtain wet heat treated rice flour of Examples 1 to 8 and Comparative Examples 1 to 6.
試験例２ ［クッキーの製造］
実施例１〜８および、比較例１〜６の湿熱処理を施した米粉を用いて、クッキーの製造試験を行った。詳細には、下記の工程で製造した。
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、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た。
Test Example 2 [Cookie production]
Using the rice flour subjected to the wet heat treatment of Examples 1 to 8 and Comparative Examples 1 to 6, a cookie production test was performed. In detail, it manufactured in the following process.
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 the shortening was added to the dough, and further mixing was performed at a low speed of 1 minute, a medium speed of 3 minutes, and a high speed of 3 minutes, and 100 parts by weight of rice flour was combined to stretch the dough into a 400 g stick.
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 and packaged in a plastic bag.
翌日、得られたクッキーについて、表１に示す評価基準により、外観(上面のクラック)および食感を１０名のパネラーで評価した。得られた結果を下記の表２に示す。また、図１に実施例２と比較例２のクッキーの外観写真を示す。
上記表２の結果から、実施例１〜８では、製品外観、製品食感ともに優れたクッキーが得られることが確認された。
一方、米粉配合割合が２０質量部より低い比較例１および米粉配合割合が７０質量部より高い比較例２、６、品温が８０度より低い比較例４および品温が１１５度よりも高い比較例３については、製品外観、製品食感ともに劣っていた。処理時間が４０分よりも長い比較例５も劣る製品食感となった。
From the results of Table 2 above, it was confirmed that in Examples 1 to 8, cookies having excellent product appearance and product texture were obtained.
On the other hand, Comparative Example 1 in which the rice flour blending ratio is lower than 20 parts by mass, Comparative Examples 2 and 6 in which the rice flour blending ratio is higher than 70 parts by mass, Comparative Example 4 in which the product temperature is lower than 80 degrees, and Comparison in which the product temperature is higher than 115 degrees In Example 3, both the product appearance and product texture were inferior. Comparative Example 5 having a treatment time longer than 40 minutes also resulted in inferior product texture.
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|---|---|---|---|---|
| JP2002045130A (en) * | 2000-08-03 | 2002-02-12 | Iwateken Pan Kogyo Kumiai | Method for producing unpolished rice flour, breads using unpolished rice flour, method for producing panicum miliaceum flour and breads using panicum miliaceum flour |
| JP2002345422A (en) * | 2001-05-29 | 2002-12-03 | Fancl Corp | Flour of germinated unpolished rice and processed food produced therefrom |
| JP2007215401A (en) * | 2004-03-10 | 2007-08-30 | Susumu Kato | Pre-mix flour for producing processed food consisting mainly of nonglutinous rice as raw material |
| JP2011155854A (en) * | 2010-01-29 | 2011-08-18 | Kao Corp | Baked confectionery |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002045130A (en) * | 2000-08-03 | 2002-02-12 | Iwateken Pan Kogyo Kumiai | Method for producing unpolished rice flour, breads using unpolished rice flour, method for producing panicum miliaceum flour and breads using panicum miliaceum flour |
| JP2002345422A (en) * | 2001-05-29 | 2002-12-03 | Fancl Corp | Flour of germinated unpolished rice and processed food produced therefrom |
| JP2007215401A (en) * | 2004-03-10 | 2007-08-30 | Susumu Kato | Pre-mix flour for producing processed food consisting mainly of nonglutinous rice as raw material |
| JP2011155854A (en) * | 2010-01-29 | 2011-08-18 | Kao Corp | Baked confectionery |
Non-Patent Citations (1)
| Title |
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| 日本レオロジー学会誌, 2005, VOL.33, NO.2, P.81-85, JPN6015039819, ISSN: 0003166918 * |
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