JP2015002706A - Flour composition for food product containing rice flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food product containing rice flour in which dough is homogenous, has good taste, and has chewy texture having elasticity and stickiness.SOLUTION: A flour composition is obtained by performing moist heat treatment of wheat flour and rice flour with superheated steam, and granulating. A premix for a food product containing rice flour contains the flour composition. The present invention also provides a production method of the food product containing rice flour using the flour composition.

Description

  The present invention relates to a flour composition suitable for producing rice flour-containing foods.

  Rice flour has been used as a raw material for Japanese confectionery such as dumplings, rice cakes and rice crackers. In recent years, rice flour has also been used as a raw material powder for foods conventionally produced from wheat flour such as bread and pastry. Bread and Western confectionery containing rice flour as a raw material have a characteristic that the dough is more elastic and sticky than those made with wheat flour as a main ingredient, and has a sticky texture, which is preferred by consumers. ing.

  However, it is difficult to obtain bread and pastry having a sufficiently moist texture by simply adding rice flour to the raw material powder. Conventional bread and pastry containing rice flour as a raw material can be used by selecting a high-viscosity rice flour such as finely pulverized rice flour, or by adding a thickener or pregelatinized starch to the raw material. It is the fact that it is granted.

  As a flour raw material for baked foods containing wheat flour and rice flour, Patent Document 1 is characterized by roasting a mixture containing 30 to 80 parts by mass of starch, 10 to 60 parts by mass of rice flour, and 10 to 60 parts by mass of wheat flour. A baked flour composition is described. Patent Document 2 discloses modified rice flour produced by subjecting rice grains or rice flour to compression, impact, friction, shear, etc., and having a degree of swelling of 4.5 or more and a maximum viscosity of aminograph gelatinization of 500 BU or less, and other flours A mixed powder for baked potatoes such as hot cakes, pancakes, etc., containing starch, starches, swelling agents and sugars is described. However, these flour compositions and mixed flours are intended to provide a baked food with a crispy and crisp texture, and not for obtaining a food with a texture that is elastic and sticky.

  Further, as a problem of foods containing wheat flour and rice flour, there is an incompatibility between the rice flour dough and the flour dough. That is, the rice flour and flour do not fully adapt in the dough, and the rice flour dough and the flour dough are separated in a granular or layered form, which may result in poor dough swelling and poor food texture. .

JP 2012-039996 A JP 2010-104245 A

  It is an object of the present invention to provide a flour composition for rice flour-containing foods, which can produce a rice flour-containing food product having a uniform dough, good palatability, and an elastic and sticky texture. .

  As a result of intensive studies, the present inventors have found that the above problems can be solved by granulated powder obtained by wet-heat treatment of a mixture of wheat flour and rice flour, and have completed the present invention.

That is, the present invention provides a flour composition obtained by granulating wheat flour and rice flour by wet heat treatment.
Moreover, this invention provides the premix for rice flour containing foodstuffs containing the said flour composition.
Moreover, this invention provides the manufacturing method of the rice flour containing foodstuff using the said flour composition.

  By using the flour composition of the present invention, a rice flour-containing food product that has a sufficient texture and elasticity that is peculiar to foods containing rice flour and that has a smooth texture and a smooth texture is produced. be able to.

  The flour composition of the present invention is a granulated powder obtained by granulating wheat flour and rice flour by wet heat treatment and binding wheat flour particles and rice flour particles.

  The flour used as the raw material of the flour composition of the present invention may be any flour that is usually used in foods, and examples thereof include strong flour, semi-strong flour, medium flour, thin flour, durum flour, and mixtures thereof. Can be appropriately selected and used.

  Examples of the rice flour used as the raw material for the flour composition of the present invention include glutinous rice flour, glutinous rice flour, and mixtures thereof, but glutinous rice flour is preferred. Moreover, as rice flour used as the raw material of the flour composition of the present invention, those having a starch damage degree of 10% or less are preferably used. The starch damage degree of the powder or granulated product in this specification is a value measured based on AACC method 76-31. The degree of starch damage can be measured according to the protocol attached to the product using a commercially available measurement kit such as STARCH DAMAG ASSAY KIT (manufactured by Megazyme).

  The flour composition of the present invention can be prepared by granulating the wheat flour and rice flour by wet heat treatment. The wet heat treatment may be performed by adding water or water vapor to a mixture of wheat flour and rice flour and performing heat treatment. For example, as a wet heat treatment method, after filling water and wheat flour in a sealed container, a heat treatment in a pressurized state using saturated steam while stirring as necessary, uniaxial or biaxial A method of kneading wheat flour and rice flour with water and heating using a mold extruder, a method of heat-treating wheat flour and rice flour in a saturated steam atmosphere using an apparatus described in JP 2009-34038 A, etc. Is mentioned.

  As a preferable wet heat treatment method, a method of superheated steam treatment, for example, a method of appropriately adding water to wheat flour and rice flour, sealing and sealing in a sealed container, and heating this under pressure is given. Such processing can be performed using, for example, the apparatus described in Japanese Patent Application Laid-Open No. 2009-34038 described above. In the superheated steam treatment, the amount of water added may be 0 to 30% by mass with respect to the total amount of wheat flour and rice flour, but is preferably 5 to 10% by mass, and the heating condition is a pressure of 0 to 200 kPa (Japanese Patent Laid-Open No. 2009-34038), the gauge pressure is 0 to 200 kPa), the temperature is 100 to 134 ° C. and the time is 10 seconds to 3 minutes, and the pressure is 50 to 120 kPa and the temperature is 112 to 123 ° C. and 30 seconds is preferable.

  The mass ratio of wheat flour and rice flour subjected to the wet heat treatment is preferably 90:10 to 10:90, more preferably 70:30 to 30:70. When the mass ratio of the rice flour is large or small, the texture of the rice flour-containing food produced from the obtained flour composition may not be sufficiently improved.

  A part of the flour serving as a raw material of the flour composition of the present invention may be replaced with flour other than wheat flour and rice flour (for example, buckwheat flour, rye flour, etc.), but preferably only the flour. Is used.

  In the wet heat treatment, it is not necessary to separately add a binder for granulating wheat flour and rice flour. For example, it is not necessary to use a binder that is usually used for granulation such as gelatinized starch solution.

  By subjecting wheat flour and rice flour to wet heat treatment according to the above procedure, the starch contained in the wheat flour or rice flour is gelatinized to bind the wheat flour and rice flour to form a granulated product. The obtained granulated product is preferably used after being dried. Examples of the drying method include shelf drying, hot air drying, fluidized bed drying, and the like, and may be appropriately employed depending on the wet heat treatment method. If necessary, the granulated product after drying may be crushed or sieved to adjust the particle size. When the particle size of the granulated material is adjusted to about 50 to 400 μm, the median particle is easy to handle when used for cooking, and can be easily mixed with other materials. In the present specification, the median diameter of the powder or granulated product is “median diameter (D50) by cumulative distribution of particle size”, which is also referred to as the median diameter, and the cumulative mass% of the powder or granulated product is plotted on the vertical axis. In the graph of the cumulative distribution with the particle size as the horizontal axis, this is a value represented by the particle size on the horizontal axis when the cumulative value on the vertical axis is 50 mass%. The median diameter (D50) can be calculated based on the particle size distribution measured by the laser diffraction / scattering method. For example, the median diameter (D50) can be measured using a commercially available measuring device (such as Microtrack MT3300II manufactured by Nikkiso Co., Ltd.). it can.

  The granulated product thus obtained is the flour composition of the present invention. The flour composition of the present invention is useful as a raw material powder for rice flour-containing foods. A rice flour-containing food can be produced by adding the flour composition of the present invention as a raw material powder to a food material to prepare a batter and cooking it. Suitable examples of rice flour-containing foods that can be produced using the flour composition of the present invention include bakery foods such as breads, pound cakes, sponge cakes, muffins, hot cakes, pancakes, crepes, waffles, gongs, etc. Examples include baked goods such as baked goods, baked potatoes, large-sized baked goods, doll baked goods, castella, baked buns, and steamed products such as steamed bread and buns.

  Furthermore, the flour composition of the present invention may be mixed with other powders and provided as a premix for rice flour-containing foods. Such other powders include wheat flour such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, and flours such as rye flour, rice flour, corn flour, barley flour, bean flour; saccharides; egg flour, egg white Powders; fats and oils; emulsifiers; excipients; swelling agents; fluidizing agents; seasonings, spices, etc .; active gluten; enzyme agents; and starches and thickeners as necessary. Although content of the flour composition of this invention in the said premix changes with uses of the said premix, Preferably it is 10-100 mass%, More preferably, it is 20-80 mass%.

  The food produced using the flour composition of the present invention has a sufficient texture that has elasticity and stickiness peculiar to rice flour-containing foods, without adding starch or thickener to the material. Yes. Moreover, the foodstuff manufactured using the flour composition of this invention does not isolate | separate a wheat flour dough part and a rice flour dough part in dough, the dough is homogeneous and plump, and has a smooth mouthfeel.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

Production Examples 1-9
Wheat flour (weak flour) and rice flour (damaged starch 3%, D50 = 60 μm) are charged in the apparatus described in JP 2009-34038 A in the amounts shown in Table 1, and 5 to 10 based on the total amount of wheat flour and rice flour. Mass% water was added, wet heat treatment was performed for 4 to 6 seconds under conditions of a gauge pressure of 100 ± 10 kPa and a temperature of 120 ± 5 ° C., and then dried and cooled to obtain a granulated product.

Production Example 10
Wheat flour (soft flour) and rice flour (damaged starch 3%, D50 = 60 μm) not wet-heat treated were mixed in the amounts shown in Table 1.

Production Examples 11-13
Using a flour (weak flour) and wheat starch (Takarafune: Nagata Sangyo Co., Ltd.) in the amounts shown in Table 1, a granulated product was obtained by wet heat treatment in the same procedure as in Production Example 1.

Production Examples 14 to 19
The wheat flour (weak flour) was wet-heat treated in the same procedure as in Production Example 1. Similarly, rice flour (damaged starch 3%, D50 = 60 μm) was wet-heat treated in the same procedure as in Production Example 1. The obtained wet heat-treated wheat flour and wet heat-treated rice flour were mixed in the amounts shown in Table 1.

  20 parts by mass of sugar, 0.2 parts by mass of sodium chloride and 2.0 parts by mass of an expanding agent were mixed with 100 parts by mass of any powder of Production Examples 1 to 19 to obtain a mixed powder. 200 g of egg milk solution prepared by mixing 50 g of eggs and 150 g of milk was added to 200 g of this mixed powder and mixed to prepare a dough. The obtained dough was poured into a circular shape having a diameter of about 12 to 13 cm on an iron plate preheated to 170 ° C. and baked for 2 minutes, and then inverted and further baked for 4 minutes to produce a hot cake.

Test example 1
The obtained hot cake was cut and the cross section was observed to evaluate the appearance of the dough. Furthermore, the hot cake texture and mouthfeel were evaluated by 10 panelists, and the average score was obtained. Evaluation was performed according to the following criteria.
(Appearance of the fabric)
5: The whole dough is homogeneous and the swelling is very good.
4: The dough is almost homogeneous as a whole and has good swelling.
3: There is a poorly bulging part where the rice flour dough partly separated.
2: Many parts of the rice flour dough with poor swelling are observed.
1: The flour dough and the rice flour dough are completely separated and the dough is in two layers.
(Texture)
5: It has elasticity and stickiness, and has a soft texture.
4: It has elasticity and stickiness, and has a soft texture.
3: A slightly elastic and sticky texture with a slight stickiness.
2: It lacks elasticity, stickiness, and a soft texture.
1: Elasticity, stickiness, and a soft texture are hardly felt.
(Taste)
5: Overall very smooth and very good mouthfeel.
4: Overall smooth and good mouthfeel 3: Feels somewhat rough.
2: There is a granular feel and is rough.
1: A lot of granular feel is felt.

  The results are shown in Table 1. The foods obtained from the flour compositions of the present invention (Production Examples 1 to 9) obtained by wet heat-treating a mixture of wheat flour and rice flour were wet-heat treated powder (Production Example 10), and wet heat treatment of wheat flour and starch. Compared to the foods obtained from the products (Production Examples 11 to 13), the texture of rice cake was unique and the texture was good without any separation of the dough. Although foods obtained from compositions containing rice flour that had been subjected to wet heat treatment alone (Production Examples 14 to 19) had a good texture, the dough was separated and the appearance was poor, and the mouthfeel was sometimes poor.

Claims (6)

  A flour composition obtained by granulating wheat flour and rice flour by wet heat treatment.   The flour composition of Claim 1 whose mass ratio of the said wheat flour and rice flour is 90: 10-10: 90.   The flour composition according to claim 1 or 2, wherein the wet heat treatment is a treatment of adding water to wheat flour and rice flour and heating under pressure.   The flour composition according to any one of claims 1 to 3, wherein the wet heat treatment is a superheated steam treatment.   The premix for rice flour containing foodstuffs containing the flour composition of any one of Claims 1-4.   The manufacturing method of the rice flour containing foodstuff using the flour composition of any one of Claims 1-4.