JP2016123392A - Rice cake-like food, and bread containing the same - Google Patents

Rice cake-like food, and bread containing the same Download PDF

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JP2016123392A
JP2016123392A JP2015002480A JP2015002480A JP2016123392A JP 2016123392 A JP2016123392 A JP 2016123392A JP 2015002480 A JP2015002480 A JP 2015002480A JP 2015002480 A JP2015002480 A JP 2015002480A JP 2016123392 A JP2016123392 A JP 2016123392A
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bread
food
weight
glutinous
water
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雅史 花田
Masafumi Hanada
雅史 花田
正和 嶋田
Masakazu Shimada
正和 嶋田
博繁 河野
Hiroshige Kono
博繁 河野
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YAMANO KK
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YAMANO KK
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Abstract

PROBLEM TO BE SOLVED: To provide a rice cake-food applicable to bread dough by preventing solidification and syneresis for the rice cake-food obtained by mixing glucomannan with glutinous rice flour, and capable of exhibiting springy feeling after baking, and bread exhibiting springy feeling by using and baking the same.SOLUTION: A rice cake-food contains 20-40 wt.% of glutinous rice flour, 2-10 wt.% of phosphoric acid crosslinked tapioca starch, 0.2-2.0 wt.% of glucomannan flour, and water as the remainder. Bread is obtained by kneading the rice cake-food into bread dough followed by baking.SELECTED DRAWING: None

Description

本発明は、パン生地に含有させて焼成することで、パンにパリパリのクラストと綿状の内層としっとりさを与えるもち様食品及びこれを含有して焼成してなるパンに関する。   TECHNICAL FIELD The present invention relates to a rice cake-like food that gives bread with a crispy crust and a cotton-like inner layer and moisturizes the bread by containing it in bread dough and baking it.

パンの種類によって求められる食感は様々であるが、近年、噛んだ際にあたかももちの様な適度な粘弾力感をあたえる、いわゆる「もちもち感」が重視されるようになってきている。
このような食感をパンで実現するための試みとして、たとえば下記特許文献1のように、大豆蛋白、多糖類および無機塩の混合物をエクストルーダーにて加熱溶融混煉することによって得られる食品改質剤をパン生地に混入する技術が開示されている。
また、下記特許文献2では、パンの食感を向上させるべく、グルコマンナンを含有する製パン改良材をパン生地に添加する技術が開示されている。
The texture required by the type of bread varies, but in recent years, the so-called “mochi-mochi” that gives an appropriate feeling of viscoelasticity when chewed has become more important.
As an attempt to realize such a texture with bread, for example, as disclosed in Patent Document 1 below, a food modification obtained by heating and melting and mixing a mixture of soybean protein, polysaccharide and inorganic salt with an extruder is used. A technique for mixing a quality material into bread dough is disclosed.
Moreover, in the following patent document 2, in order to improve the food texture of bread, the technique which adds the bread making material containing a glucomannan to bread dough is disclosed.

特開2014−117206号公報JP 2014-117206 A 特開2004−147629号公報JP 2004-147629 A

近年、パン生地への加水量をベーカリーパーセント(パン生地における成分含有量を、粉重量を100%としたときの重量パーセンテージで表現した数値)にして70〜100%にしたいわゆる多加水パンというものが提供されている。多加水パンは加水量が多いことで、焼成後はパサパサした食感になりがちである。そのため、保水力向上を目的にグルコマンナンを生地に混合させる試みもなされている。
しかし、グルコマンナンは粉の状態で生地に混合させても、その吸水は小麦粉や他の粉体と比べてきわめて遅いため、膨潤することはなく、あらかじめ含水させて膨潤させておく必要があるが、膨潤状態のグルコマンナンは生地への均一な混合は困難である。
In recent years, so-called polyhydrated bread has been provided in which the amount of water added to the bread dough is 70 to 100% in terms of the bakery percentage (the content of the ingredients in the bread dough expressed as a weight percentage when the flour weight is 100%). Has been. Multi-hydrated bread has a large amount of water and tends to have a crunchy texture after baking. Therefore, attempts have been made to mix glucomannan into the dough for the purpose of improving water retention.
However, even if glucomannan is mixed with dough in the form of powder, its water absorption is very slow compared to wheat flour and other powders, so it does not swell, but it must be pre-hydrated and swollen. The swollen glucomannan is difficult to uniformly mix with the dough.

また、仮に膨潤状態のグルコマンナンを生地へ均一に混合できたとしても、単に水分の多い(焼減率の低い)、重いパンとなるだけでもちもち感とは程遠い食感となる。
ここで、焼減率とは、以下の式で表される。
焼減率(%)={(生地重量−焼き上げ重量)/生地重量}×100
上記のような技術的背景から、本件発明者は、生地へのグルコマンナンの均一な混合によってもちもち感を実現するよりも、もち米粉とグルコマンナンとを蒸練してもち様食品としたものを、多加水の生地に混合して、焼成することで、多加水パンにパリパリ食感のクラストと内層に曳糸性のある綿状感としっとりさを与えられることを見出した。
Even if the swelled glucomannan can be uniformly mixed into the dough, the texture becomes far from the glutinous sensation just by having a heavy bread (low burning rate) and a heavy bread.
Here, the burning rate is represented by the following equation.
Burning rate (%) = {(Dough weight−Baking weight) / Dough weight} × 100
From the technical background as described above, the present inventor made a rice cake-like food by steaming glutinous rice flour and glucomannan rather than realizing a glutinous feeling by uniformly mixing glucomannan into the dough. It was found that mixing and baking to a polyhydrated dough gives a crispy crust to the polyhydrated bread and a fluffy cotton-like texture and moisture to the inner layer.

しかしながら、もち米粉とグルコマンナンとを蒸練したもち様食品は、焼成後、冷えると蝋状に固化し(蝋化)、パンのテクスチュアと合わず、また、経日的に離水するなどしてデンプンの老化も早いなど、かえって食感を損ねることが分かった。
また、もち米粉(白玉粉)に砂糖、水を加え、加熱して練り固めたいわゆる「求肥」をパン生地に入れて焼くことも試みたが、確かに焼成後ももちとしての柔らかさは保持するものの、もちがぷつぷつ切れるような食感となり、とても「もちもち感」とは程遠いものであった。また、求肥には砂糖が添加されているため、焼成後のパンが甘いものとなり、甘い味を求めないパンには不向きである。だからといって単純に砂糖を入れないこととすると、焼成後には上述した蝋化が生じるという問題があった。
However, glutinous rice flour and glucomannan steamed glutinous-like foods, after baking, solidify into a waxy form (waxing), and do not match the bread texture, and water is removed over time. It turns out that the texture of the starch is impaired, for example, because starch ages early.
In addition, although we tried to bake the so-called “fertilizer”, which was made by adding sugar and water to glutinous rice flour (shiratama flour) and then heating and kneading it into bread dough, it certainly retains the softness of rice cake after baking, The texture of the rice cake was so sizzling that it was far from “mochi-mochi”. Moreover, since sugar is added to fertilization, the bread after baking becomes sweet and is unsuitable for bread which does not require a sweet taste. However, if the sugar is simply not added, there is a problem that the above-described waxing occurs after baking.

さらに、もち米粉に水を混入して得られたもち様食品は、時間が経過すると上述の蝋化とともに、保水していた水分を放出する現象(離水)も生ずるため、パンへの添加物として適用するためにこれらの現象への対策も必要とされた。
そこで、本発明は、もち米粉にグルコマンナンを混合して得られたもち様食品において、蝋化や離水を防止して、多加水パン生地への適用を可能とするとともに、焼成後のもちもち感が発揮できるようなもち様食品の提供を課題とする。さらには、そのようなもち様食品を用いて焼成することでもちもち感を発揮させたパンの提供も課題とする。
In addition, glutinous rice powder obtained by mixing water with glutinous rice flour can be used as an additive to bread because it causes the above-mentioned waxing and also releases the water that has been retained (water separation) over time. Therefore, measures against these phenomena were also required.
Therefore, the present invention prevents waxing and water separation in a glutinous food obtained by mixing glucomannan with glutinous rice flour, making it applicable to polyhydrated bread dough, and showing a feeling of glutinous after baking. The issue is to provide glutinous foods that can be made. Furthermore, it is also an object to provide bread that exhibits a sticky feeling by baking using such a rice cake-like food.

上記の課題に鑑み、本発明に係るもち様食品は、もち米粉20〜40重量%、リン酸架橋タピオカ澱粉2〜10重量%、グルコマンナン粉0.2〜2.0重量%及び水60重量%以上を含有することを特徴とする。
「もち米粉」は、もち様食品におけるもちもち感を発揮させるための主要成分である。ここで、このもち米粉の含有量が20重量%未満の場合、十分なもちもち感が発揮されない。また、40重量%を上回ると、他の成分を加えての混練が困難である。よって、もち米粉の含有量は、上述のとおり20重量%以上、かつ、40重量%以下が至適範囲である。
In view of the above-mentioned problems, glutinous rice food according to the present invention comprises glutinous rice powder 20 to 40% by weight, phosphoric acid crosslinked tapioca starch 2 to 10% by weight, glucomannan powder 0.2 to 2.0% by weight and water 60% by weight. % Or more.
“Mochi rice flour” is a main ingredient for exerting the glutinous feeling in glutinous food. Here, when the content of the glutinous rice flour is less than 20% by weight, sufficient glutinous feeling is not exhibited. Moreover, when it exceeds 40 weight%, the kneading | mixing which adds another component will be difficult. Accordingly, the optimum range of the glutinous rice flour is 20% by weight or more and 40% by weight or less as described above.

「リン酸架橋タピオカ澱粉」とは、もち米粉の蝋化や離水を防止する目的で添加される加工澱粉である。たとえば、アセチル化リン酸架橋澱粉や、ヒドロキシプロピルリン酸架橋澱粉の品名で市販されているようなものがこの目的には適している。ここで、このリン酸架橋タピオカ澱粉の含有量が2重量%未満の場合、蝋化や離水が十分に防止できない。また、10重量%を上回ると、もち米粉に対する相対的な含有量が大きすぎるため、本発明の目的であるもちもち感が十分に発揮できない。よって、リン酸架橋タピオカ澱粉の含有量は、上述のとおり2重量%以上、かつ、10重量%以下が至適範囲である。   “Phosphoric acid cross-linked tapioca starch” is a modified starch added for the purpose of preventing waxy rice powder from being waxed or water-separated. For example, acetylated phosphoric acid cross-linked starch and those commercially available under the trade name of hydroxypropyl phosphoric acid cross-linked starch are suitable for this purpose. Here, when the content of the phosphate-crosslinked tapioca starch is less than 2% by weight, waxing and water separation cannot be sufficiently prevented. On the other hand, if it exceeds 10% by weight, the relative content of the glutinous rice flour is too large, so that the glutinous feeling that is the object of the present invention cannot be fully exhibited. Therefore, the content of phosphoric acid cross-linked tapioca starch is in the optimum range of 2% by weight or more and 10% by weight or less as described above.

「グルコマンナン粉」は、その保水力によって、もち米粉によるもちもち感が損なわれることを防止する目的で添加される。ここで、このグルコマンナン粉の含有量が0.2重量%未満の場合、保水力が不十分になりもちもち感を防止することができない。また、2.0重量%を上回ると、もち米粉との均一な混練が困難である。よって、グルコマンナン粉の含有量は、上述のとおり0.2重量%以上、かつ、2.0重量%以下が至適範囲である。なお、もち米粉を蒸練する前に、グルコマンナン粉を食塩と混合してから冷水に分散させたペーストとしておくのがより好ましい。   “Glucomannan flour” is added for the purpose of preventing the glutinous feeling of glutinous rice flour from being impaired by its water retention capacity. Here, when the content of the glucomannan powder is less than 0.2% by weight, the water retention ability becomes insufficient, and it is impossible to prevent the feeling of stickiness. Moreover, when it exceeds 2.0 weight%, uniform kneading with glutinous rice flour is difficult. Therefore, the optimal range of the content of glucomannan powder is 0.2% by weight or more and 2.0% by weight or less as described above. In addition, it is more preferable to mix the glucomannan powder with sodium chloride and then disperse it in cold water before steaming the glutinous rice flour.

水の含有量は原則として上記各成分の残部である。しかし、本発明は、製品の目的によって上記各成分以外の付加的な成分(たとえば、調味料、香料、保存料、色素等)の添加を排除するものではない。したがって、そのような付加的な成分が添加される場合、水の含有量は上記各成分及び付加的な成分の残部となる。本件発明に係る成分(水を含む)の重量%の合計が100に満たない場合、その残部はそのような付加的成分が占めるものである。
また、本件発明でいう「蒸練」とは、一般に煮る、茹でるといった容器の外側を加熱しながら内容物に対流伝熱するいわば間接的な加熱方式と違い、直接蒸気を内容物に吹き込みながら対流伝熱を行うもので、蒸気の凝固熱放出をもって短時間に効果的に加熱する、いわば直接的な加熱方式である。さらに、「蒸練」には、同時に内容物を混練させながら一気に澱粉類をアルファ化させる工程が特に求められるものである。
In principle, the water content is the balance of the above components. However, the present invention does not exclude the addition of additional components (for example, seasonings, fragrances, preservatives, pigments, etc.) other than the above components depending on the purpose of the product. Thus, when such additional components are added, the water content is the balance of each of the above components and additional components. If the total weight percent of the components (including water) according to the present invention is less than 100, the balance is occupied by such additional components.
In addition, the term “steaming” as used in the present invention is different from the so-called indirect heating method in which convection heat is transferred to the contents while heating the outside of the container, such as boiled or boiled, and convection while blowing steam directly into the contents. It conducts heat and is a direct heating system that heats effectively in a short time by releasing solidification heat of steam. Furthermore, “steaming” particularly requires a process of pre-gelatinizing starches while kneading the contents at the same time.

なお、もち米はアミロペクチンのみで構成されており、うるち米に比べても吸水しやすいという特徴がある。また、マンナン粉は際立った吸水性と膨潤性が遅いこととを特徴とする原材料である。
これら相反する原材料を短時間に効率よく加熱してアルファ化するには、この「蒸練」工程が最も好ましい。また、この「蒸練」工程は、例えば、蒸練機を使用して行うことができる。
上記の構成を備えるもち様食品は、その各構成成分が上記範囲内にあることによって、もち米粉に由来するもちもち感、リン酸架橋タピオカ澱粉に由来する蝋化及び離水防止効果、及び、グルコマンナン粉に由来する保水力が相まって、もちもち感を発揮することが可能となっている。
Note that glutinous rice is composed only of amylopectin, and is characterized by its ability to absorb water more easily than glutinous rice. Mannan powder is a raw material characterized by outstanding water absorption and slow swelling.
This “steaming” step is most preferable in order to efficiently heat these contradictory raw materials in a short time to make it alpha. Moreover, this "steaming" process can be performed using a steaming machine, for example.
The glutinous-like food having the above-mentioned composition has a glutinous sensation derived from glutinous rice flour, an effect of preventing waxing and water separation derived from phosphate-crosslinked tapioca starch, and glucomannan because each component is within the above range. Combined with the water-retaining power derived from the powder, it is possible to demonstrate a feeling of stickiness.

本件発明に係るもち様食品は、多加水パン生地に練り込まれ、これを焼成してなる多加水のパンは、このもち様食品に由来するもちもち感とパンの内層に曳糸性のある綿状感としっかりとしたシトリを与えることができる。
ここで、「曳糸性のある綿状感」とは、焼成されたパンを手で引きちぎるときに、糸を引くように内層が伸びながら引き裂かれる状態であり、口に含むと粘りのある噛みごたえとなる。
また、「しっかりとしたシトリ」とは、焼成後の多加水パンを電子レンジで再加熱しても水分が飛びにくく、すぐに固くならない状態をいう。
The glutinous food product according to the present invention is kneaded into a polyhydrophilic bread dough, and the baked polyhydric bread is a candy-like sensation derived from the glutinous food product and a flocculent cottony inner layer. It can give a feeling and firmness.
Here, “spinning cottony feeling” means a state in which the inner layer is torn and stretched to pull the yarn when the baked bread is torn by hand. It is a response.
Further, the term “steady stri” refers to a state in which moisture does not easily fly even when the baked polyhydrated bread is reheated in a microwave oven and does not harden immediately.

さらに、「パリパリのクラスト」とは、程良く焼成されたパン皮(クラスト)が薄く、パリパリとした食感を与える状態をいう。
なお、この多加水のパン生地は、加水量がベーカリーパーセントにして70〜100%であるような、多加水のものであるときに、より一層もちもちした食感が得られることとなっている。一方、加水量がベーカリーパーセントにして100%を超え、120〜150%であってもパンの焼成は可能であるが、パン内層の気泡口が大きくなる傾向があるため、加水量がベーカリーパーセントにして70〜100%の範囲が好適である。
Furthermore, “crisp crust” refers to a state in which a moderately baked bread crust (crust) is thin and gives a crispy texture.
In addition, when the amount of water added is such that the amount of water added is 70 to 100% in terms of bakery percentage, this more water-resistant dough is supposed to provide a more pleasing texture. On the other hand, bread can be baked even if the amount of water exceeds 100% in terms of bakery percentage, and 120 to 150%, but the amount of water in the bakery tends to increase, so the amount of water added should be bakery percentage. The range of 70 to 100% is preferable.

本発明は、上記のように構成されているので、もち米粉にグルコマンナンを混合して得られたもち様食品において、蝋化や離水を防止して、多加水のパン生地への適用を可能とするとともに、焼成後のもちもち感、パリパリのクラスト、綿状の内層及びシトリを付与できるようなもち様食品の提供が可能となる。   Since the present invention is configured as described above, in a glutinous-like food obtained by mixing glucomannan with glutinous rice flour, it can be applied to polyhydrated bread dough by preventing waxing and water separation. At the same time, it is possible to provide a glutinous food that can give a feeling of stickiness after baking, a crispy crust, a cotton-like inner layer, and citrus.

(1)もち様食品
本実施例に係るもち様食品は、下記表1の組成とした。
(1) Rice cake-like food The rice cake-like food according to this example had the composition shown in Table 1 below.

上記成分のうち、まず、レオレックスと食塩とを粉体混合し、約10℃の冷水(24.5重量%分)に撹拌しながらダマにならないように投入分散させ、そのまま10〜30分静置し、レオレックス濃度2重量%のペーストを作成した。次いで、前記ペーストに残りの水(48.3重量%分)及びその他の成分を混合し、約90℃にて蒸練し、10〜20分間その状態を保持させて、全体をアルファ化させた。次に、耐熱フィルム容器にこれをホット充填し、さらにこの状態で90〜95℃で40分間ボイル殺菌した。その後冷却したものを本実施例に係るもち様食品とした。   Among the above components, first, ROLEX and sodium chloride are mixed with powder, and dispersed in about 10 ° C. cold water (24.5% by weight) with stirring so as not to become lumpy, and left to stand for 10 to 30 minutes. And a paste having a concentration of 2% by weight of ROLEX was prepared. Next, the remaining water (48.3% by weight) and other components were mixed with the paste, and the mixture was steamed at about 90 ° C. and kept in that state for 10 to 20 minutes, so that the whole was pregelatinized. . Next, this was hot-filled into a heat-resistant film container, and further boil sterilized at 90 to 95 ° C. for 40 minutes in this state. Then, the cooled product was used as the rice cake-like food according to this example.

(2)パンへの適用
本実施例に係る多加水のフランスパンは、下記表2の組成とした。
(2) Application to bread The polyhydrous French bread according to this example had the composition shown in Table 2 below.

(多加水のフランスパンの焼成方法)
上記成分をスパイラルミキサーで低速でミキシングし、捏上げ温度25℃として、多加水のパン生地とした。次いで、この作成されたフランスパン生地を、27℃、湿度75%で90分発酵をとり、パンチを行い分割重量350gに分割した。そして、ベンチボックスに入れ25分間ベンチタイムをとった後、適度にガスを抜いてバケットに成形し、32℃、湿度80%で約80分ホイロをとりクープを入れて、230℃で30分焼成したものを本実施例及び比較例に係る多加水のフランスパンとした。
(Method of baking polyhydrated French bread)
The above ingredients were mixed at a low speed with a spiral mixer to obtain a polyhydrated bread dough at a kneading temperature of 25 ° C. Next, the prepared French bread dough was fermented at 27 ° C. and 75% humidity for 90 minutes, punched and divided into 350 g divided weights. And after putting it in the bench box for 25 minutes and taking a bench time, the gas is moderately extracted and molded into a bucket, and a proof is taken for about 80 minutes at 32 ° C and 80% humidity. This was used as the polyhydrous French bread according to this example and the comparative example.

なお、各実施例の多加水のフランスパンは、もち様食品を20%以上添加混合し、各比較例の多加水のフランスパンは、もち様食品を10%添加混合したもの及び添加混合しないものを用意した。
(実施例及び比較例の評価)
上記実施例及び比較例の結果を「クラストの状態」、「ボリューム」、「焼減率」、「内層のもちもち感」及び「内層のシトリ」とで評価する。
「クラストの状態」は、実施例2及び3については、程良く焼成され、パン皮が薄いパリパリのクラストに仕上がった。一方、比較例1は、皮が厚くなりパリパリ感が得られないものであり、比較例2は、パリパリ感は得られるが皮が厚いものに仕上がった。
In addition, the multi-hydrated French bread of each example was added and mixed with 20% or more of glutinous food, and the multi-hydrated French bread of each comparative example was added and mixed with 10% of glutinous food. Prepared.
(Evaluation of Examples and Comparative Examples)
The results of the above examples and comparative examples are evaluated as “crust state”, “volume”, “burn-out rate”, “feeling of inner layer feeling”, and “inner layer feeling”.
Regarding the “crust state”, Examples 2 and 3 were finished to a crispy crust that was baked moderately and the bread crust was thin. On the other hand, Comparative Example 1 was thick and the skin was not crispy, and Comparative Example 2 was finished to be crispy but thick.

「ボリューム」は、実施例2及び3は十分なボリュームを有しており、実施例2と比較すると実施例3の方がさらにボリュームを有するものとなった。一方、比較例1及び2については、十分なボリュームとはいえないものであった。
「焼減率」は、実施例2が13.1%、実施例3が14.2%であって、比較例1が12.3%、比較例2が12.5%となった。したがって、各比較例は各実施例に比べて、単に水分の多い(焼減率の低い)、重いパンとなった。
「内層のもちもち感」は、実施例2及び3は、口に含むと粘りのある噛みごたえのもちもち感を有しており、実施例2と比較すると実施例3の方がさらにもちもち感を有するものとなった。一方、比較例1及び2については、もちもち感とは程遠い食感であった。
As for “volume”, Examples 2 and 3 have a sufficient volume, and compared with Example 2, Example 3 has a further volume. On the other hand, Comparative Examples 1 and 2 were not sufficient volumes.
The “burn-out rate” was 13.1% in Example 2, 14.2% in Example 3, 12.3% in Comparative Example 1, and 12.5% in Comparative Example 2. Therefore, each comparative example was a heavy bread with a lot of water (low burning rate) compared to each example.
Regarding the “feel of the inner layer,” Examples 2 and 3 have a sticky feeling of stickiness when included in the mouth, and compared with Example 2, Example 3 has a further feeling of stickiness. It became a thing. On the other hand, in Comparative Examples 1 and 2, the texture was far from being sticky.

「内層のシトリ」は、実施例2及び3はしっかりとしたシトリを有しており、実施例2と比較すると実施例3の方がさらに電子レンジで再加熱しても水分が飛びにくく、すぐに固くならないものとなった。一方、比較例1及び2については、電子レンジで再加熱すると水分が飛んでしまって、すぐに固くなるものであった。
As for “inner layer,” Examples 2 and 3 have firm spots, and compared to Example 2, even if Example 3 is further reheated in a microwave oven, moisture is less likely to fly. It did not become hard. On the other hand, in Comparative Examples 1 and 2, when reheated with a microwave oven, moisture was spilled and hardened immediately.

上記の課題に鑑み、本発明に係るもち様食品は、もち米粉20〜40重量%、リン酸架橋タピオカ澱粉2〜10重量%、グルコマンナン粉0.2〜2.0重量%及び残部として水を含有することを特徴とする。
「もち米粉」は、もち様食品におけるもちもち感を発揮させるための主要成分である。ここで、このもち米粉の含有量が20重量%未満の場合、十分なもちもち感が発揮されない。また、40重量%を上回ると、他の成分を加えての混練が困難である。よって、もち米粉の含有量は、上述のとおり20重量%以上、かつ、40重量%以下が至適範囲である。
In view of the above problems, the glutinous rice food according to the present invention comprises 20 to 40% by weight of glutinous rice flour, 2 to 10% by weight of phosphoric acid crosslinked tapioca starch, 0.2 to 2.0% by weight of glucomannan powder and water as the balance. It is characterized by containing.
“Mochi rice flour” is a main ingredient for exerting the glutinous feeling in glutinous food. Here, when the content of the glutinous rice flour is less than 20% by weight, sufficient glutinous feeling is not exhibited. Moreover, when it exceeds 40 weight%, the kneading | mixing which adds another component will be difficult. Accordingly, the optimum range of the glutinous rice flour is 20% by weight or more and 40% by weight or less as described above.

Claims (4)

もち米粉20〜40重量%、リン酸架橋タピオカ澱粉2〜10重量%、グルコマンナン粉0.2〜2.0重量%及び水60重量%以上を含有することを特徴とするもち様食品。   A glutinous-like food comprising 20 to 40% by weight of glutinous rice flour, 2 to 10% by weight of phosphoric acid crosslinked tapioca starch, 0.2 to 2.0% by weight of glucomannan powder and 60% by weight or more of water. 蒸練機を使用する蒸気の直接加熱方式で作成する請求項1記載のもち様食品。   The rice cake-like food according to claim 1, which is prepared by a steam direct heating method using a steaming machine. 請求項1記載のもち様食品を、パン生地に練り込み、これを焼成してなることを特徴とするパン。   The bread | crumb characterized by knead | mixing the glutinous food of Claim 1 in bread dough, and baking this. 前記パン生地は、加水量がベーカリーパーセントにして70〜100%であることを特徴とする請求項3記載のパン。   The bread according to claim 3, wherein the bread dough has a water content of 70 to 100% in terms of bakery percentage.
JP2015002480A 2015-01-08 2015-01-08 Rice cake-like food, and bread containing the same Granted JP2016123392A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019004722A (en) * 2017-06-21 2019-01-17 株式会社ヤマノ Granular rice cake-like food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019004722A (en) * 2017-06-21 2019-01-17 株式会社ヤマノ Granular rice cake-like food

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