JP2013233143A - Rice flour composition for western-style confectionery and manufacturing method for western-style confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice flour composition for western-style confectionery for manufacturing western-style confectionery which is well puffed up with good appearance and springy, smooth, and good texture, does not get retrograded easily, and has good keeping quality, and capable of manufacturing dough with good handleability and workability.SOLUTION: A rice flour composition for western-style confectionery includes rice flour of which starch damage degree is 10% or more. The rice flour composition for western-style contains rice flour of which, in particular, starch damage degree is 10% or more and in which the median diameter (D50) by a cumulative distribution of particle sizes of rice flour is 40 μm or more.

Description

  The present invention relates to a rice flour composition for confectionery and a method for producing the confectionery. Specifically, the present invention is to produce Western confectionery that is well swelled, has an excellent appearance, has a moist feeling, is moist, has a smooth and good texture, and is resistant to aging and has a long shelf life. The present invention relates to a rice flour composition for confectionery that can produce a dough that is excellent in handling and workability, and a method for producing confectionery using the rice flour composition for confectionery.

Rice flour has long been widely used in the production of Japanese sweets such as buns, dumplings, rice cakes, and rice crackers. In recent years, various attempts have been made to produce confectionery using rice flour in order to obtain a confectionery having a sticky feeling.
When using rice flour to produce pastry products such as hot cakes, pancakes, muffins, madeleine, butter cakes, donuts, cookies, scones, etc., the feeling of stickiness is slightly imparted compared to pastry products made with flour. However, the dough is sticky and the workability and handleability are poor, the dough does not swell sufficiently, the thickness is insufficient, the appearance is poor, and the texture is apt to be distorted.

  Conventional techniques using rice flour for confectionery production are as follows: (1) Wet milling raw rice other than glutinous rice, followed by dehydration and drying. The average particle size is 12 microns or less and the starch damage is 5% or less. Foods such as dumplings and rice cakes using fine rice flour (Patent Document 1), (2) Mix powder for confectionery containing 1 to 5 parts by weight of wheat flour and organic acid per 100 parts by weight of rice flour (Patent Document 2) (3) Rice flour composition for bread and confectionery containing 100 parts by weight of rice flour and 1 to 300 parts by weight of white rice flour (Patent Document 3), (4) Sticky rice flour for bread and confectionery containing glutinous rice flour, gluten, maltose and sugar Composition (Patent Document 4), (5) Bread or confectionery flour composition (Patent Document 5), etc., in which 70 to 90 parts by weight of wheat flour is blended with 10 to 30 parts by weight of pregelatinized rice flour and pregelatinized starch Can be mentioned.

However, when rice flour having an average particle size of 12 microns or less and a starch damage degree of 4% or less used in the prior art (1) above is used in the production of pastry, the dough becomes sticky and the handleability and The workability is deteriorated, and the resulting Western confectionery is insufficiently expanded and lacks in thickness, and the appearance is poor, and the texture tends to be poor.
In addition, the prior art (2) above is a confectionery mixed powder developed for use in the production of steamed confectionery (steamed Japanese confectionery) such as Daifuku rice cake, Kusanagi, rice cake, gyuhi, uiro, and dumpling. When used for the manufacture of pastry products such as hot cakes, pancakes, muffins, madeleine, butter cakes, donuts, cookies, scones, etc., the dough is also likely to be sticky and the handling and workability are likely to deteriorate. The resulting confectionery lacks thickness or has a bulge, making it difficult to obtain a confectionery with an excellent appearance and texture, and also containing an organic acid to prevent aging, leading to a decrease in the taste of the confectionery. Moreover, since wheat flour is used in combination, it is impossible to produce a confectionery that can be eaten by people who are allergic to wheat.

The conventional technology of (3) above requires the use of a special ingredient called “white rice cake” together with rice flour, which is obtained by removing rice bran (red rice cake) from brown rice that is obtained when brewing sake rice, the raw material for sake. There is.
Moreover, since the prior art of said (4) uses glutinous rice flour (white flour) as rice flour, in addition to cost becoming high, it is easy to require water addition and it is difficult to have appropriate dough fluidity | liquidity. Moreover, since gluten is used in combination with glutinous rice flour, the characteristics of rice flour are difficult to appear. In addition, wheat allergy is attributed to gluten contained in wheat flour. However, since the conventional technique (4) requires gluten, a person who is allergic to wheat cannot eat.
Since the prior art (5) uses pregelatinized rice flour and pregelatinized starch, it is costly, and the wheat allergy is eaten by using wheat flour together with pregelatinized rice flour and pregelatinized starch. I can't.

Japanese Patent Publication No. 8-35 JP 2001-29001 A JP 2004-24187 A JP 2008-228743 A JP 2010-263869 A

The object of the present invention is to prepare a dough having an appropriate viscosity for Western cakes such as hot cakes, pancakes, muffins, butter cakes and madelenes produced using a fluid dough. Cookies, donuts, scones and other confectionery manufactured using dough form a non-sticky dough, have excellent handling and workability when manufacturing confectionery, and are sufficiently expanded to have a thickness and volume. Hot cakes, pancakes, muffins, madeleines, butters that have a large, good appearance and volume, have a moist feeling, are smooth, have a good texture that is moist, have little deterioration over time, and have excellent aging resistance An object of the present invention is to provide a rice flour composition for confectionery that can produce confectionery such as cakes, cookies, donuts and scones.
An object of the present invention is to provide a rice flour composition for confectionery that can easily produce the above-mentioned confectionery having a good appearance and texture without using special auxiliary materials and food additives. is there.
The object of the present invention is to have a good appearance and volume, with a good appearance and volume, with a moist feeling, smooth and moist, with a good texture, whether or not flour is used. Another object of the present invention is to provide a rice flour composition for confectionery which can easily produce confectionery having excellent aging resistance and good workability.
Moreover, the objective of this invention is providing the rice flour composition for Western confectionery which can manufacture the confectionery which is excellent in the external appearance and food texture which can be eaten safely also by the person who is wheat allergy.
Furthermore, this invention is providing the method of manufacturing western confectionery using the above-mentioned rice flour composition for western confectionery.

The present inventors have made various studies in order to achieve the above object. As a result, using the rice flour having a starch damage degree of 10% or more, the median diameter (D50) [hereinafter, simply referred to as “medium diameter (D50), especially with a starch damage degree of 10% or more and the cumulative distribution of the grain size of the rice flour. ) ”Is sometimes used to prepare a rice flour composition for Western confectionery using rice flour of 40 μm or more, and using the rice flour composition for western confectionery, a hot cake, pancake, muffin, madeleine, butter cake, cookie, donut , When producing confectionery such as scones, dough has moderate viscosity in confectionery such as hot cake, pancake, muffin, butter cake, madeleine using fluid dough, iron plate, frying pan, hot plate, Excellent workability and handleability when pouring the dough into a cake mold, etc.Especially when making a hot cake, put the dough on the iron plate or frying pan in the desired shape. It can be poured into beauty thickness, also cookies, donuts using solid fabric, in confectionery such as scones found that can form a dough without stickiness.
In addition, the present inventors have used the above-described rice flour having a starch damage degree of 10% or more, particularly for rice confectionery prepared using rice flour having a starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more. When a rice confectionery as described above is produced using the rice flour composition, it is fully expanded, has a good thickness and volume, has a good appearance, has a sticky feeling, is smooth and moist. The present inventors have found that high quality confectionery having a good texture, small quality deterioration with time and excellent aging resistance can be easily produced with good workability.

Furthermore, the present inventors used rice flour having a starch damage degree of 10% or more, particularly rice powder having a starch damage degree of 10% or more and the above-mentioned rice flour having a median diameter (D50) of 40 μm or more. Even without using special ingredients such as birch and maltose, and food additives such as organic acids and maltose, the above-mentioned high quality can be formed with excellent appearance, texture and aging resistance. It discovered that the rice flour composition for Western confectionery which gives western confectionery could be prepared.
Further, the present inventors used rice flour having a starch damage degree of 10% or more, particularly rice powder having a starch damage degree of 10% or more and the above-mentioned rice flour having a median diameter (D50) of 40 μm or more. Whether or not wheat flour is used with or without the rice flour, it forms a dough that is excellent in handling and workability, is sufficiently expanded, has a good appearance and volume, has a sticky feeling, is smooth It is possible to prepare a rice flour composition for pastry confectionery that gives a high quality confectionery having a moist and good texture and excellent aging resistance. Therefore, a rice flour having a starch damage degree of 10% or more, particularly a starch damage degree. A rice flour composition for Western confectionery containing no wheat flour and gluten is prepared using rice flour having a median diameter (D50) of 40 μm or more of 10% or more, and confectionery is prepared using the rice flour composition for Western confectionery. Has been found to produce high-quality confectionery that can be safely eaten by people who are allergic to wheat (gluten allergy), and have completed the present invention based on these findings.

That is, the present invention
(1) A rice flour composition for Western confectionery, comprising rice flour having a starch damage degree of 10% or more; and
(2) A rice flour composition for Western confectionery, comprising rice flour having a starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more according to a cumulative distribution of the particle size of rice flour;
It is.

And this invention,
(3) The rice flour composition for Western confectionery according to (1) or (2) above, wherein the median diameter (D50) according to the cumulative distribution of the particle size of the rice flour is 40 to 300 μm;
(4) The rice flour composition for western confectionery according to any one of (1) to (3) above, wherein the content of rice flour is 60 to 100% by mass based on the total mass of the flour contained in the rice flour composition for western confectionery;
(5) The western confectionery according to any one of (1) to (4) above, which is a rice flour composition for Western confectionery for producing a pastry selected from hot cakes, pancakes, muffins, madeleine, butter cakes, cookies, donuts and scones Rice flour composition; and
(6) The rice flour composition for Western confectionery according to any one of (1) to (5), which is a mixed powder for Western confectionery that does not contain a liquid material;
It is.
And this invention,
(7) A method for producing a Western confectionery by a conventional method using the rice flour composition for a Western confectionery according to any one of (1) to (6).

When confectionery is produced using the rice flour composition for Western confectionery of the present invention containing rice flour having a starch damage degree of 10% or more, it has a sticky feeling, smooth, moist and has a good texture, High quality confectionery having a small quality deterioration and excellent aging resistance can be easily produced with good workability.
When a confectionery is produced using the rice flour composition for Western confectionery of the present invention containing rice flour having a starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more, a hot cake using a dough having a rice flour fluidity is produced. , Pancakes, muffins, butter cakes, madeleine and other confectionery produce dough with an appropriate viscosity, so it is excellent in workability and handling when pouring the dough into an iron plate, hot plate, cake mold, etc. When making a hot cake, the dough can be poured into the desired shape and thickness on an iron plate, frying pan, hot plate, and the dough without stickiness in confectionery such as cookies, donuts, and scones that use solid dough It has a smooth and moist texture and has a low quality deterioration over time. Ku excellent aging resistance, it is possible to easily produce high quality confectionery such good workability.

The rice flour composition for Western confectionery of the present invention is excellent in terms of cost, image and the like because it does not need to contain special ingredients such as white rice cake and maltose and food additives such as organic acids.
The rice flour composition for Western confectionery of the present invention may or may not contain wheat flour or gluten, and even if it does not contain wheat flour and gluten, the dough has excellent handling and workability. Can be produced with high quality Western confectionery that is fully expanded and has a good appearance, has a moist feeling, is smooth, has a moist texture, and is excellent in aging resistance. . Therefore, by using the rice flour composition for Western confectionery of the present invention that does not contain wheat flour and gluten, it is possible to produce high quality confectionery that can be safely eaten even by people who are allergic to flour (gluten allergy).

FIG. 1 is a diagram for explaining how to obtain the median diameter (D50) based on the cumulative distribution of the grain size of rice flour.

The present invention is described in detail below.
The rice flour composition for Western confectionery of the present invention contains rice flour having a starch damage degree of 10% or more.
Here, the “rice flour having a starch damage degree of 10% or more” contained in the rice flour composition for Western confectionery of the present invention includes “rice flour having a starch damage degree of 10% or more obtained by milling” and “obtained by milling”. "Granulated rice flour having a starch damage degree of 10% or more obtained by granulating the rice flour" is included.
From this point, “rice flour” as used in the present invention means both “rice flour obtained by milling” and “granulated rice flour obtained by granulating rice flour obtained by milling” unless otherwise specified. .
Rice flour having a starch damage degree of 10% or more, that is, “rice flour having a starch damage degree of 10% or more obtained by milling” and “starch damage degree obtained by granulating rice flour obtained by milling is 10% or more. As the “granulated rice flour”, rice flour having a median diameter (D50) of 40 μm or more is preferably used.

The rice flour used in the present invention is required to satisfy at least the requirement that “starch damage is 10% or more”.
When the degree of starch damage of the rice flour is 10% or more, when the confectionery is produced using the rice flour composition for Western confectionery of the present invention containing the rice flour, there is a feeling of stickiness, smoothness and moist good Western confectionery having a texture can be obtained.
In order to obtain a Western confectionery that is more moist, moist and smooth, the starch damage degree of the rice flour is preferably 11% or more, more preferably 13% or more, and more preferably 15% or more. Is more preferable.
If the starch damage degree of rice flour is too low, the amount of hydration will be reduced when used in the production of confectionery, and the resulting confectionery will have a dry, moist and poor texture.
On the other hand, the starch damage degree of rice flour is too large, but there is no problem, but with the current milling technology, it is not easy to produce rice flour having a large starch damage degree suitable for the production of confectionery and having a large median diameter (D50). Therefore, from the viewpoint of production of rice flour, the upper limit of the degree of starch damage of rice flour is preferably 25% (25% or less), more preferably 20% (20% or less).

The starch damage degree of the rice flour in this specification refers to the starch damage degree measured according to the protocol attached thereto using “STARCH DAMAG ASSAY KIT” manufactured by Megazyme.
Specific measurement methods are as described in the following examples.

It is preferable that the rice flour used in the present invention further satisfies the requirement that the median diameter (D50) is 40 μm or more, together with the requirement that the starch damage degree is 10% or more.
The “median diameter (D50) by the cumulative distribution of grain size of rice flour” in the present invention is also referred to as “median diameter”.
The rice flour composition for Western confectionery of the present invention containing rice flour having a starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more is added to the rice flour composition for Western confectionery of the present invention such as egg, milk, water, etc. When the dough is prepared by adding dough, the viscosity of the dough will be appropriate for Western cakes such as hot cakes, pancakes, muffins, butter cakes, and madeleines, which produce confectionery using fluid dough. Excellent in workability and handling when pouring the dough into a frying pan, hot plate, cake mold, etc., especially when making a hot cake, make the dough into the desired good shape and thickness on the iron plate, frying pan, hot plate Cookies, donuts, scones and other confectionery that can be poured and made from solid dough have no stickiness and handling and work It is possible to form a dough excellent in appearance, thereby producing a confectionery having a sufficient thickness and volume and having an excellent appearance, and the resulting confectionery has a sticky feeling. It is smooth, moist and has a good texture, and also has excellent aging resistance and high quality.

The upper limit of the median diameter (D50) of rice flour is not particularly limited, but the median diameter of rice flour used in the present invention (from the viewpoint of ease of production of rice flour, shape retention of dough, and melting of confectionery so that it can be obtained) D50) is preferably 40 to 300 μm, more preferably 60 to 250 μm.
If the median diameter (D50) of rice flour is too small, when a dough is prepared by adding eggs, milk, water, etc. to a rice flour composition for confectionery, a hot cake, pancake, muffin, In pastry products such as butter cake and madeleine, the viscosity of the dough becomes low and it flows more easily, and the workability and handleability when pouring the dough into an iron plate, frying pan, hot plate, cake mold, etc. may be poor. Cookies and donuts that do not allow the dough to be poured into a frying pan or hot plate in a predetermined shape and thickness, resulting in a poor Western confectionery shape, reduced thickness or volume, and solid dough In pastry products such as scones, the dough becomes sticky, resulting in poor handling and workability. On the other hand, if the median diameter (D50) of the rice flour is too large, the particle size of the whole rice flour becomes too large, and the resulting confectionery may have a moist feeling and melting in the mouth, resulting in a rough texture. .

The “medium diameter (D50)” (median diameter) in the present invention is classified into rice flour, the vertical axis is the cumulative mass% of the rice flour, and the horizontal axis is the particle size (μm) of the rice flour. This means the particle diameter (μm) on the horizontal axis when the cumulative value on the vertical axis is 50% by mass when a graph of the cumulative distribution of particle size as shown is created.
The median diameter (D50) of rice flour in the present invention can be determined by measuring the cumulative distribution of the grain size of rice flour using Nikkiso Co., Ltd. “Microtrack MT3300II” which is a laser diffraction particle size distribution measuring device, The detailed measurement method is as described in the following examples.

  In the present invention, the rice flour having a starch damage degree of 10% or more, or the rice flour having a starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more was obtained as a raw material. Only rice flour may be used, rice flour obtained using mochi rice as a raw material may be used, or rice flour obtained using both sticky rice and mochi rice as raw materials may be used. Among them, the rice flour used in the present invention is preferably rice flour obtained from glutinous rice (Ulchi rice) from the viewpoint of the quality and cost of the resulting confectionery.

In the present invention, any rice flour having a starch damage degree of 10% or more or rice flour having a starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more is produced by any method. Can also be used.
Although not limited at all, the rice flour having a starch damage degree of 10% or more and the starch powder having a starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more are used as raw rice (Rice grains) can be produced through a milling process of washing rice → drying → pulverization → classification.
In addition, the rice flour (rice flour produced by milling) having a starch damage degree of 10% or more produced through the milling process is prevented from causing alpha conversion or alteration of the rice flour, and the starch damage degree is less than 10%. It can manufacture by granulating so that it may not become.

In the above-described milling process for producing rice flour having a starch damage degree of 10% or more, when the raw rice (rice grains) is washed, conditioned and supplied to the grinder, the moisture content of the rice grains is 10 to 35 mass%, In particular, it is preferable to adjust so that it may become about 13-33 mass%.
On the other hand, when non-washed rice is used, it can be directly subjected to water addition / humidification treatment without washing with water. However, when using polished rice, it is adhering to the rice grains after washing with water. It is preferable to perform a water absorption / humidity treatment after removing the water and the like.

In the above-mentioned milling method, the pulverization and classification of the rice grains after the washing is generally preferably performed at a temperature of 5 to 90 ° C. from the viewpoint of preventing the deterioration of the rice flour and stabilizing the quality.
The rotational speed of the pulverizing rotor, the rotational speed of the classification rotor, and the like when producing rice flour may be adjusted according to the type, structure, overall and size of each part of the pulverizer, the amount of rice grains supplied to the pulverizer, and the like.

  Although it is not limited at all, for example, when producing rice flour used in the present invention using “ACM-15H” manufactured by Hosokawa Micron Co., Ltd., which is one of airflow type crushers with a classification function, When the rotation speed of the grinding rotor is 4000 to 7000 rpm, the rotation speed of the classification rotor is 1000 to 3000 rpm, and the supply amount of absorbed rice grains is 20 to 40 kg per hour, the starch damage degree is 10%. The above-described rice flour, particularly rice flour having a starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more can be produced smoothly.

In the case of the above-mentioned milling process, it is difficult to obtain rice flour having a starch damage degree of 10% or more and a median diameter (D50) exceeding 100 μm, but granulated rice flour having a starch damage degree of 10% or more obtained by milling. By doing this, it is possible to produce rice flour having a starch damage degree of 10% or more and a median diameter (D50) exceeding 100%.
As a granulation method in that case, it is a method that can be granulated while maintaining the starch damage degree to 10% or more while preventing the alpha conversion and deterioration of rice flour having a starch damage degree of 10% or more obtained by milling. If present, any of the granulation methods conventionally used for powder granulation can be adopted, for example, granulation using a rolling granulation method, a fluidized bed granulation method, an agitation granulation method, etc. can do.
At that time, if granulation is performed by adding an appropriate amount of water by spraying or the like, granulated rice flour with uniform grains can be produced smoothly.

Although it is not limited at all, for example, the rice flour having a starch damage degree of 10% or more obtained in the milling process is put into a tumbling granulator, a fluidized bed granulator or a stirring granulator, It is obtained by granulating and granulating the rice flour at a temperature of about 20 to 25 ° C. while constantly rolling, flowing or stirring in the apparatus while spraying about 5 to 20% by mass of water with respect to the mass. By drying the granulated rice flour at a constant temperature in the range of 45 to 50 ° C. until the final moisture content is about 12 to 14% by mass, starch starch is not gelatinized and the starch damage degree is 10%. The above granulated rice flour can be produced.
By performing granulation, a rice flour having a median diameter (D50) of less than 40 μm and a starch damage degree of 10% or more is preferably used in the present invention, “the starch damage degree is 10% or more and medium Rice flour (granulated rice flour) having a unit diameter (D50) of 40 μm or more can be easily produced.
By performing granulation, rice flour (granulated rice flour) having a median diameter (D50) greatly exceeding 300 μm can be produced. However, if the median diameter (D50) of rice flour is too large, the particle diameter of the whole rice flour is reduced. Since it becomes too large, the moist feeling of the resulting confectionery, melting in the mouth decreases, and the texture becomes rough, so granulation is performed so that the median diameter (D50) of rice flour (granulated rice flour) is 400 μm or less. It is preferable to do so.

  The rice flour composition for Western confectionery of the present invention contains, as flour, only rice flour having a starch damage degree of 10% or more, or rice flour having a starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more. In addition to the above-mentioned rice flour, other flours such as rice flour, wheat flour, rye flour, corn flour, barley flour; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch and the like, and gelatinization thereof, You may contain 1 type, or 2 or more types, such as starches, such as etherification, esterification, acetylation, and a crosslinking process.

Among them, the rice flour composition for Western confectionery of the present invention has a starch damage degree of 10% or more and / or a starch damage degree of 10% or more based on the total mass of flour contained in the rice cake composition for Western confectionery. And it is preferable to contain the rice flour whose median diameter (D50) is 40 micrometers or more in the ratio of 60-100 mass%, It is more preferable to contain in the ratio of 70-100 mass%, 80-100 More preferably, it is contained in a proportion by mass.
When the content ratio of the rice flour is less than 60% by mass based on the total mass of the flour contained in the rice flour composition for western confectionery, the feeling of stickiness in the obtained western confectionery is lowered and aging is likely to occur.

  The rice flour composition for Western confectionery of the present invention comprises (a) rice flour having a starch damage degree of 10% or more and / or rice flour having a starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more. Or a rice flour composition for confectionery containing no flour, gluten and other flour, or (b) rice flour having a starch damage degree of 10% or more and / or starch damage degree of 10% or more as flour When the rice flour composition for Western confectionery contains only rice flour having a median diameter (D50) of 40 μm or more and flour containing no gluten, these rice flour compositions for confectionery (a) or (b) are used. Since the manufactured confectionery does not contain gluten, even people who are allergic to wheat can eat safely.

The rice flour composition for Western confectionery of the present invention contains a liquid material together with rice flour having a starch damage degree of 10% or more and / or rice flour having a starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more. However, if it is made into the form of the mixed powder for confectionery which does not contain a liquid material, it can be excellent in long-term storage stability and handleability.
Depending on the type of confectionery intended for production, the mixed powder for confectionery has a rice flour with a starch damage degree of 10% or more and / or a starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more. Along with some rice flour, other flour (wheat flour, starch, corn flour, pregelatinized starch, etc.), sugar, powdered milk, egg powder, powdered coffee, cocoa powder, dried nut pieces, dried fruit pieces, salt, swelling agent, glucose, increased 1 type, or 2 or more types, such as a sticking agent and a fragrance | flavor, can be contained.
In particular, mixed powder for confectionery, for example, rice flour having a starch damage degree of 10% or more and / or rice flour having a starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more, sugar, salt and swelling agent When the user manufactures confectionery using the mixed powder for Western confectionery, depending on the type of western confectionery to be manufactured, for example, By adding one or more of egg liquid, milk, water, coffee powder, cocoa powder, dried nut pieces, dried fruit pieces and other ingredients, various Western confections desired by consumers can be easily produced. it can.

  The component composition (content ratio of each component) in the rice confectionery rice flour composition of the present invention may vary depending on what kind of confectionery the rice confectionery rice cake composition is used for, but includes a liquid component. In the case of a mixed powder for Western confectionery, the total amount of whole flour is 70 to 100 parts by weight, the amount of sugar is 0 to 30 parts by weight, the amount of swelling agent is 0 to 4 parts by weight, and the combination of salt The amount is 0 to 0.5 parts by mass, the amount of other non-liquid materials is 0 to 5 parts by mass, and the total amount of the whole flour contained in the mixed powder for confectionery is 100 parts by mass with respect to starch damage. The proportion of rice flour having a degree of 10% or more and / or starch damage degree of 10% or more and a median diameter (D50) of 40 μm or more is 60 to 100 parts by mass, more preferably 70 to 100 parts by mass, especially 80 ~ 100 parts by mass It can be suitably used for the production of the child class. As the expansion agent at that time, sodium hydrogen carbonate and other expansion agents conventionally used for the production of pastry can be used.

  Examples of the type of confectionery produced using the rice flour composition for confectionery of the present invention include, for example, a hot cake, pancake, muffin, madeleine, butter cake, cookie, donut, scone, etc. The rice flour composition for confectionery of the invention is suitable for producing a hot cake.

The manufacturing method in particular when manufacturing a Western confectionery using the rice flour composition for western confectionery of this invention is not restrict | limited, According to the kind of western confectionery, etc., it can manufacture using the method and conditions employ | adopted conventionally. .
Although not limited at all, the rice flour composition for pastry confectionery of the present invention is a mixed powder for hot cakes, rice starch having a starch damage degree of 10% or more and / or starch damage degree of 10% or more and medium. 20-100 parts by mass of sugar, 0.2-0.3 parts by mass of salt, and 3-4 parts by mass of swelling agent for 100 parts by mass of rice flour having a diameter (D50) of 40 μm or more. In the case of the mixed powder for hot cake, the egg liquid 20-30 parts by mass and the milk 70-80 parts by mass are mixed well in advance, and 100 parts by mass of the mixed powder for hot cake is added to the mixed liquid uniformly. The mixed solution obtained by mixing is heated to about 170 to 180 ° C., and poured into a desired shape such as a circle on a frying pan, an iron plate, a hot plate or the like spread with oil as necessary. Heat for 2-3 minutes And then turn it over and heat and bake for about 3-4 minutes to smoothly produce a hot cake that is well swelled and thick, and has a smooth, moist and good texture. Can do.

Moreover, the rice flour composition for Western confectionery of the present invention is a mixed powder for madeleine or butter cake, and has a starch damage degree of 10% or more and / or a starch damage degree of 10% or more and a medium diameter (D50 ) Is a mixed powder containing 90 to 110 parts by mass of sugar and 1 to 2 parts by mass of an expanding agent with respect to 100 parts by mass of rice powder of 40 μm or more, the egg is added to 100 parts by mass of the mixed powder. 40-60 parts by weight of liquid and 40-60 parts by weight of melted butter are mixed to prepare a dough. The dough is poured into a mold, heated in advance and baked in an oven at 180-190 ° C. for about 10-15 minutes. By doing so, it is possible to smoothly produce a madeleine or butter cake that is well swelled and moist and has a smooth and moist texture.
In the production of madeleine and butter cake, favorite materials such as dried fruit pieces, nut pieces, honey and alcohol can be added during the preparation of the dough, or topped on the dough.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.
In the following examples, the starch damage degree and median diameter (D50) of rice flour were determined by the following methods.

(1) Starch damage degree of rice flour:
By measuring the absorbance at 510 nm with “U-2000A Absorbance Spectrometer” manufactured by Hitachi, Ltd. according to the protocol attached to the kit, using “STAR DAMAGE ASSAY KIT” manufactured by Megazyme. The degree of damage (%) was determined.

(2) Medium diameter of rice flour (D50):
Using “Microtrac MT3300” manufactured by Nikkiso Co., Ltd., which is a laser diffraction particle size distribution measuring device, dry particle size measurement is performed with a turbo track dry feeder (TDF), and rice flour is subjected to a dispersion air pressure of 0.2 MPa. The cumulative distribution of particle sizes was measured, and the median diameter (D50) (median diameter) (μm) was determined.

<< Production Example 1 >> [Production of Rice Flour (1A) to Rice Flour (5A) and Rice Flour (1B) to Rice Flour (7B)]
(1) Experiment number 1A [Production of rice flour (1A)] :
(I) After 15 kg of raw rice (Koshihikari from Niigata Prefecture) was washed with water at a temperature of 15 ° C. for 3 minutes using an electronic automatic rice washing machine “POLISH BOY RW-150” manufactured by Kunei Izeki Co., Ltd. And tempering was performed (the water content of the rice at this time = 13.4% by mass).
(Ii) The hydrated / humidified rice (rice grain) obtained in (i) above is supplied to “ACM Pulverizer” (airflow type pulverizer with classification function) manufactured by Hosokawa Micron Corporation at a supply rate of 40 kg / hr. Then, the mixture was pulverized and classified under the conditions of a rotation speed of the pulverizing rotor of 6000 ppm, a rotating speed of the classification rotor of 1000 ppm, and an airflow temperature of 30 ° C., and taken out from the pulverizer to produce rice flour [hereinafter referred to as “rice flour (1A)”].
(Iii) The starch damage degree and median diameter (D50) of the rice flour (1A) obtained in (ii) above were determined by the method described above, and as shown in Table 1 below.

(2) Experiment numbers 2A and 6B [Production of rice flour (2A) and (6B)] :
(I) In Experiment No. 1A, the moisture content of rice (rice grains) supplied to the airflow-type grinding machine with a classification function, the amount of rice (rice grains) supplied to the grinding machine, the rotational speed of the grinding rotor in the grinding machine, and / or Except for changing the number of revolutions of the classification rotor as shown in Table 1 below, the same operations as in Experiment No. 1A (i) to (ii) were performed to produce rice flour (2A) and rice flour (6B).
However, in the production of rice flour (2A) and (6B), the following process was performed before pulverization.
That is, after washing with water at a temperature of 10 to 25 ° C. for 3 minutes, immersed in water at a temperature of 20 to 30 ° C. for 10 to 20 minutes, then taken out of the water and put in a colander at a temperature of 20 to 30 ° C. and humidity Tempering was carried out by standing in the atmosphere of 45-80%.
(Ii) The starch damage degree and median diameter (D50) of the rice flour (2A) and rice flour (6B) obtained in (i) above were determined by the method described above, and as shown in Table 1 below. .

(3) Experiment numbers 3A to 5A, 2B to 5B, and 7B [Production of rice flour (3A) to (5A), (2B) to (5B), and (7B)] :
(I) Water and humidity were adjusted in the same manner as in Experiment No. 1A (i) to obtain rice (rice grains) having a moisture content shown in Table 1 below.
(Ii) Supplying the hydrolyzed / humidified rice (rice grains) obtained in (i) above to a blade mill “BM15” manufactured by Nissin Engineering Co., Ltd., which does not have a classification rotor, at a supply rate of 5-30 kg / hr. Then, with the number of rotations of the grinding rotor shown in Table 1 below, the powder is pulverized and classified under the condition of an airflow temperature of 10 to 50 ° C. ), Rice flour (2B), rice flour (3B), rice flour (4B), rice flour (5B) and rice flour (7B).
However, in the production of rice flour (3A) to (5A), (2B) to (5B) and (7B), the following processes were performed before pulverization.
That is, after washing with water at a temperature of 10 to 25 ° C. for 3 minutes, immersed in water at a temperature of 20 to 30 ° C. for 10 to 20 minutes, then taken out of the water and put in a colander at a temperature of 20 to 30 ° C. and humidity Tempering was carried out by standing in the atmosphere of 45-80%.
(Iii) When the starch damage degree and the median diameter (D50) of each rice flour obtained in (ii) above were determined by the method described above, they were as shown in Table 1 below.

(4) Experiment number 1B [Production of rice flour (1B)] :
(I) Water and humidity were adjusted in the same manner as in Experiment No. 1A (i) to obtain rice (rice grains) having a moisture content shown in Table 1 below.
(Ii) Supplying the hydrated / humidified rice (rice grain) obtained in (i) above to a super powder mill “SPM-R290” manufactured by Nishimura Machinery Co., Ltd., which does not have a classification rotor, at a supply rate of 20 kg / hr. Then, at the rotational speed of the grinding rotor shown in Table 1 below, the mixture was pulverized and classified under the conditions of an airflow temperature of 10 to 40 ° C., and taken out from the pulverizer to produce rice flour (1B).
However, in the production of rice flour (1B), the following process was performed before pulverization.
That is, after washing with water at a temperature of 10 to 25 ° C. for 3 minutes, immersed in water at a temperature of 20 to 30 ° C. for 10 to 20 minutes, then taken out of the water and put in a colander at a temperature of 20 to 30 ° C. and humidity Tempering was carried out by standing in the atmosphere of 45-80%.
(Iii) When the starch damage degree and the median diameter (D50) of the rice flour (1B) obtained in (ii) above were determined by the method described above, they were as shown in Table 1 below.

<< Production Example 2 >> [Production of Rice Flour (6A) and Rice Flour (7A)]
(1) Experiment number 6A [production of rice flour (6A)] :
(I) 300 g of rice flour (4A) [starch damage = 14.7%, median diameter (D50) = 17.0 μm] obtained in Experiment No. 4A was added to Hobart Food Mixer N-50 (HOBART) The rice flour (4A) was continuously stirred in the granulator while rotating a beater-type blade mounted in the granulator at a speed of 139 times / second, and 60 g of water was added to the rice flour. (4A) was sprayed and stirred for 20 minutes to obtain a granulated product, which was taken out of the granulator.
(Ii) The granulated product obtained in (i) above is placed in a thermostatic bath at 50 ° C. and dried for 30 minutes to obtain granulated rice flour [rice flour (6A)] (water content = 13.6% by mass). It was.
(Iii) The starch damage degree and median diameter (D50) of the rice flour (6A) obtained in (ii) above were determined by the method described above, and as shown in Table 2 below.

(2) Experiment number 7A [Production of rice flour (7A)] :
(I) 300 g of rice flour (5A) [starch damage degree = 18.8%, median diameter (D50) = 17.0 μm] obtained in Experiment No. 5A was added to Hobart Food Mixer N-50 (HOBART) The rice flour (5A) was continuously stirred in the granulator while rotating a beater-type blade mounted in the granulator at a speed of 139 times / second while stirring 60 g of water. (5A) was sprayed and stirred for 20 minutes to obtain a granulated product, which was taken out from the granulator.
(Ii) The granulated product obtained in (i) above is placed in a thermostat at 50 ° C. and dried for 30 minutes to obtain granulated rice flour [rice flour (7A)] (water content = 12.5% by mass). It was.
(Iii) The starch damage degree and median diameter (D50) of the rice flour (6A) obtained in (ii) above were determined by the method described above, and as shown in Table 2 below.

<< Examples 1 to 7 >> [Production of Mixed Powder for Hot Cake and Hot Cake]
(1) In each of rice flour (1A) to rice flour (7A) obtained in Experiment Nos. 1A to 7A of Production Example 1, sugar, salt and an expanding agent (sodium bicarbonate) are blended in the amounts shown in Table 3 below. And the mixed powder for hot cakes was manufactured.

(2) 200 g of egg milk solution prepared by mixing 50 g of egg and 150 g of milk was added to 200 g of the hot cake mix powder produced in (1) above and mixed well to prepare a dough.
(3) The dough obtained in (2) above is poured onto a griddle (iron plate) preheated to 170 ° C. in a circular shape having a diameter of about 12 to 13 cm, baked for 2 minutes, and then turned over. For 4 minutes to produce a hot cake.
(4) The properties (handleability) of the dough prepared in (2) above, the thickness of the hot cake obtained in (3) above are measured by the following methods, and the appearance and texture of the obtained hot cake. (Moist feeling, moist feeling, smoothness was evaluated immediately after the manufacture of the hot cake by 10 panelists according to the evaluation criteria shown in Table 4 below, and the average value was taken, as shown in Table 5 below. there were.
Moreover, when the food texture (moist feeling, moist feeling, smoothness) after leaving a hot cake for 4 hours at room temperature (25 degreeC) was similarly evaluated and the average value was taken, it shows in following Table 5 It was as follows.

[Measurement of hot cake thickness]
The thickness of the center part of the hot cake was measured. In measuring the thickness, the hot cake was cut into two semicircular shapes so as to pass through the center, and the thickness (mm) of the central portion was measured with a ruler.

<< Comparative Examples 1-7 >> [Production of Mixed Powder for Hot Cake and Hot Cake]
(1) Each of rice flour (1B) to rice flour (7BA) obtained in Experiment Nos. 1B to 7BA of Production Example 1 is mixed with sugar, sodium chloride and a swelling agent (sodium bicarbonate) in the amounts shown in Table 3 above. And the mixed powder for hot cakes was manufactured.
(2) 200 g of egg milk solution prepared by mixing 50 g of egg and 150 g of milk was added to 200 g of hot cake mix powder produced in (1) above and mixed well to prepare a dough. A hot cake was produced in the same manner as in 1.
(3) The properties (handling properties) of the dough prepared in (2) above, the thickness of the hot cake obtained in (2) above were measured by the following methods, and the appearance and texture of the obtained hot cake. Ten panelists evaluated (moist feeling, moist feeling, smoothness) according to the evaluation criteria shown in Table 4 below, and the average value was as shown in Table 5 below.

<< Control Example 1 >>
(1) Mixing sugar, salt and an expanding agent (sodium bicarbonate) in commercially available wheat flour (“Flower” manufactured by Nisshin Flour Milling Co., Ltd.) in the amounts shown in Table 3 above to produce a mixed powder for hot cakes did.
(2) 200 g of egg milk solution prepared by mixing 50 g of egg and 150 g of milk was added to 200 g of hot cake mix powder produced in (1) above and mixed well to prepare a dough. A hot cake was produced in the same manner as in 1.
(3) The properties (handling properties) of the dough prepared in (2) above, the thickness of the hot cake obtained in (2) above were measured by the following methods, and the appearance and texture of the obtained hot cake. Ten panelists evaluated (moist feeling, moist feeling, smoothness) according to the evaluation criteria shown in Table 4 below, and the average value was as shown in Table 5 below.

As seen in Table 5 above, in Examples 1 to 7, a hot cake mix powder is produced using rice flour having a starch damage degree of 10% or more, and the hot cake is prepared using the hot cake mix powder. Due to the production, the hot cakes obtained in Examples 1 to 7 all have a mochi moist feeling, moist feeling and smoothness score of 2.3 or more, most of which are 2.5 or more. Excellent feeling.
And the hot cake obtained in Examples 1-7 is excellent also in aging resistance, and the fall of food texture is small even after 4 hours.
And in Examples 1, 3, 6 and 7, among Examples 1-7, the rice flour used for the production of the mixed powder for hot cake has a median diameter with the characteristic that the starch damage degree is 10% or more. By satisfying the property that (D50) is 40 μm or more, Examples 1, 3, 6 and 7 not only have excellent texture, but also obtained by adding egg milk solution to hot cake mix powder. The obtained dough is suitable for the production of hot cakes, and can be poured into a circular shape with a diameter as planned, and the obtained hot cakes are large in thickness, round and excellent in appearance.

On the other hand, in Comparative Examples 1-7, by manufacturing rice cake mix powder using a rice flour having a starch damage degree of less than 10%, and using the hot cake mix powder, The hot cakes obtained in Comparative Examples 1 to 7 are inferior in texture because most of the scoring, moist and smooth scores are on the order of one point. Moreover, the hot cake obtained by Comparative Examples 1-7 was inferior to aging resistance, and the food texture fell after 4 hours.
And in Comparative Examples 1 and 4 among Comparative Examples 1-7, the rice flour used for the production of the mixed powder for hot cake has a starch damage degree of less than 10% and a median diameter (D50) of less than 40 μm. Therefore, in Comparative Examples 1 and 4, not only the texture is inferior, but the dough obtained by adding the egg milk solution to the hot cake mix powder is not suitable for the production of the hot cake, and the diameter as planned. The resulting hot cake has a small thickness, a deformed shape, and an inferior appearance.

Example 8 [Production of Madeleine]
(1) 200 g of whole egg liquid, 200 g of white sucrose, and 69 g of honey are mixed in advance, and to this, 200 g of rice flour (3A) (preliminarily sieved) obtained in Experiment No. 3A of Production Example 1, baking powder 3 g of (sodium bicarbonate) and 200 g of butter were added to make a dough, and the dough was rested in a refrigerator at 10 ° C. for 2 hours.
(2) The dough was taken out of the refrigerator, squeezed into a Madeleine type by 25 g and fired at 190 ° C. for 14 minutes.
(3) The Madeleine obtained in the above (2) was well swollen and excellent in appearance, moist and moist, smooth and excellent in texture.

<< Comparative Example 8 >> [Production of Madeleine]
(1) Madeleine by the same composition and method as in Example 8 except that 200 g of rice flour (6B) (pre-screened) obtained in Experiment No. 6B of Production Example 1 was used instead of 200 g of rice flour (3A). Manufactured.
(2) The Madeleine obtained in the above (1) was not sticky and was inferior in moist feeling and smoothness compared to the Madeleine obtained in Example 8.

  By using the rice flour composition for Western confectionery of the present invention, it is well swelled, has an excellent appearance, has a moist feeling, is moist, has a smooth and good texture, and does not age easily and has a long shelf life. The rice flour composition for Western confectionery of the present invention, which does not contain wheat flour and gluten, can be used with peace of mind even for those who are allergic to wheat. Therefore, it can be effectively used for the production of Western confectionery such as hot cake, pancake, muffin, madeleine, butter cake, donut, cookie and scone.

Claims (7)

  A rice flour composition for Western confectionery, comprising rice flour having a starch damage degree of 10% or more.   A rice flour composition for Western confectionery, comprising rice flour having a starch damage degree of 10% or more and a median diameter (D50) based on a cumulative distribution of the particle size of rice flour of 40 μm or more.   The rice flour composition for Western confectionery according to claim 1 or 2, wherein the median diameter (D50) according to the cumulative distribution of the particle size of the rice flour is 40 to 300 µm.   The rice flour composition for western confectionery according to any one of claims 1 to 3, wherein the content of rice flour is 60 to 100% by mass based on the total mass of the flour contained in the rice flour composition for western confectionery.   The rice flour for Western confectionery according to any one of claims 1 to 4, which is a rice flour composition for Western confectionery for producing a pastry selected from hot cakes, pancakes, muffins, Madeleine, butter cakes, cookies, donuts and scones. Composition.   The rice flour composition for Western confectionery according to any one of claims 1 to 5, which is a mixed powder for Western confectionery not containing a liquid material.   The method to manufacture a Western confectionery by a conventional method using the rice flour composition for western confectionery of any one of Claims 1-6.

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