JP2018108078A - Baked confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide baked confectionery using only rice flour as a cereal powder, which has nice texture, a high nutritional value, and excellent preservability.SOLUTION: According to the present invention, with respect to a whole raw material used, 15 to 25 pts.wt. of rice flour or brown rice flour, or cereal flour comprising black rice flour and brown rice flour (weight ratio of 6:4 to 8:2) having a particle size of 25 to 50 microns, 30 to 50 wt.% of eggs, and 25 to 40 wt.% of saccharide are used as the main raw material. Desired baked confectionary is provided by baking in a steam oven.SELECTED DRAWING: None

Description

  The present invention relates to a baked confectionery having a new texture and flavor using a specific grain powder. More specifically, it is made of rice flour and brown rice flour having a new texture and flavor, using a blended raw material consisting of rice flour and brown rice flour previously processed to a grain size of 25 to 50 microns as grain flour. It relates to baked goods.

  Baked confectionery having various textures and flavors has been developed using wheat flour as a main ingredient. The reason is, in a nutshell, the ease of handling the flour itself. In recent years, however, blends with other cereals with a reduced percentage of wheat have been developed as the raw materials soared, and alternatives to flour are also being considered. For example, it is the substitute development by the rice flour of patent document 1. FIG. Patent Document 1 discloses a technique for replacing wheat such as old rice and minimum access rice by immersing it in a specific enzyme treatment solution, followed by dehydration and milling and drying.

The application development of processed rice flour to processed foods is due to changes in food culture and lifestyle, that is, due to the influence of Western dietary habits, in addition to the measures accompanying the rise in raw materials such as wheat, etc. There is a fact that is attracting attention as a countermeasure.

Rice flour has been applied and developed as a bread material, and bread with a texture unique to rice flour is popular, but the merit of selecting rice flour materials is as follows.
(1) Even those who are allergic to wheat can eat 100% rice flour.
(2) It contains more essential amino acids than wheat flour.
(3) Because the digestion speed is slower than wheat flour, the stomach feels better

However, there are the following processing problems compared to wheat.
(1) Wheat protein forms gluten and becomes sticky when water is added, but rice protein does not form gluten and thus is easily prickly.
(2) Since it absorbs water more easily than wheat flour, it is likely to become lumps.

The inclusion of gluten greatly affects the flavor and taste. In other words, the kneaded gluten becomes a fiber with a slow mesh while holding starch grains and bubbles, and the carbon dioxide out of the alcohol and carbon dioxide generated by the yeast fungus in the dough enters the gluten fiber and spreads it. Alcohol softens the dough and creates a flavor while creating gaps.

  Therefore, when trying to manufacture baked confectionery using only rice flour, including bread, it requires mixing conditions and processing steps in the absence of gluten, and a very high technique is required to produce a good texture and flavor. Similarly, when the ratio of rice flour is high, a specific formulation and process are required.

For example, in Patent Document 2 and Patent Document 5, in addition to rice flour, a certain texture is achieved by blending with strong flour, medium strength flour, wheat flour and the like, but many additives constituting baked confectionery are also included. Yes, not allergic.

Although confectionery production using rice flour instead of wheat flour has been studied, it has not yet achieved a product that retains the crispness peculiar to rice flour (for example, Patent Document 3).

Patent Document 4 discloses that a unique aroma is achieved by blending rice flour with roasted rice cake and germinated rice, but has been achieved in a combination of roasted rice cake and roasted germ. The original crispy sensation was not sufficient and nutritional issues were left behind.

Patent Document 6 discloses Western confectionery in which wheat flour is blended with alkali-treated rice flour, and Patent Document 7 discloses a method for producing confectionery and its product in which gluten is added by applying the technique of Patent Document 6, but rice flour is good. Taste and texture are not realized.

Patent Document 8 specifies the average particle size of rice flour and provides a confectionery with a smooth surface by using a specific emulsifier in combination, but it does not realize the crunchy texture of rice flour and has a poor flavor. .

Japanese Patent Application No. 10-358139 Japanese Patent Application No. 2013-259701 Japanese Patent Application No. 2002-31347 Japanese Patent Application No. 2010-272166 Japanese Patent Application No. 2008-276944 Japanese Patent Application No. 2011-45442 Japanese Patent Application No. 2011-47210 Japanese Patent Application No. 2012-127277

In view of the above-described problems, an object of the present invention is to provide a baked confectionery that uses only rice flour as a cereal powder and has a high texture and nutritional value and is excellent in preservability.

As a result of intensive studies to solve the above problems, the present inventor has paid attention to the characteristics of highly nutritious rice flour, preferably black rice, and when using the material under specific conditions, a desired baked confectionery is obtained. The present invention has been completed by finding out that it can be provided.

That is, according to the present invention, 15 to 25 parts by weight of rice flour and / or brown rice flour with a particle size of 25 to 50 microns, 30 to 50 parts by weight of eggs and 25 to 40 based on the total raw materials used. A baked confectionery made from rice flour and brown rice flour using a weight part of saccharide as the main ingredient is provided. As described above, black rice is preferred as the rice flour.
Here, black rice (Oryza sativa L.) is a rice cultivar containing anthocyanin-based reddish purple pigment in the seed coat or pericarp of brown rice, and refers to rice exhibiting a black appearance. It is also called ancient rice, purple black rice, or purple rice. Black rice has been cultivated in China, northern Thailand and Myanmar for a long time, but in Japan it is also cultivated mainly in Kyushu and some parts of the Tohoku region. Black rice has black surface but white inside. As described above, anthocyanins are mainly contained in the brown rice seed coat. Black rice has been used as a raw material for sake or as a traditional Chinese medicine. It has a high nutritional value, is rich in polyphenols, calcium, iron, vitamin B, vitamin E, and contains a lot of dietary fiber.

As the cereal flour in the baked confectionery of the present invention, black rice flour or brown rice flour may be used alone, but the weight ratio of black rice flour to brown rice flour is particularly a mixed dough of 100% rice flour with a weight ratio of 6: 4 to 8: 2. It is preferable to use a product composed of the above and knead it with eggs and sugars, and then bake them in a steam oven to obtain the final product.
The type of baked confectionery of the present invention is not particularly limited, but most suitable are cake dough, donuts, castella rusks and castella.
In addition, according to the present invention, a variety of donut series can be provided. For example, donuts with basil, donuts with mixed herbs, donuts with genovese, donuts with cacao mass (berry) Fruit, doughnuts with fruit, vegetable donuts with vegetables (eg pumpkin, carrots, onions), donuts with seaweed, donuts with miso, donuts with miso, donuts with brown rice, There are donuts with millet and kina flour donuts. Even in the case of adding green tea, there are a wide variety of production areas. For example, in the Kyushu tea series, Yame tea, Ureshino tea and Chiran tea are listed. As tea, it can be provided in a series called Japanese-made Japanese tea donuts.

The present invention is a baked confectionery using only rice flour composed of rice flour and brown rice flour in a specific ratio as cereal flour, and has a crispy texture and flavor unique to rice flour and a functional ingredient derived from black rice in the use of black rice A health nutrition food containing anthocyanins is provided. Moreover, it can eat safely without allergic symptom by mix | blending the rice flour mixed dough by this invention, without using wheat. In addition, it is possible to provide a baked confectionery that is excellent in preservability due to the ingredients derived from black rice without using wasteful additives, and to provide a baked confectionery of Japanese-Western style using the original characteristics of black rice. Can contribute to the spread of rice culture and consumption expansion not only in Japan but also outside of Japan.

  The present invention is a baked confectionery using rice flour or brown rice flour, or rice flour consisting of a specific ratio of rice flour and brown rice flour, which has a good texture and flavor and can be used as a healthy nutrition food with excellent storage stability. It can be baked confectionery.

  The baked confectionery uses rice flour or brown rice flour, or rice flour and eggs and sugars composed of rice flour and brown rice flour as main ingredients. The rice flour of the present invention is pretreated to a particle size of 25 to 50 microns, preferably 30 microns, using 15 to 25 parts by weight of the total raw materials used, 30 to 50 parts by weight of eggs and 25 to 40 parts by weight. Add sugar.

Here, if the size of the rice flour particles is smaller than 25 microns, the crunchy texture is lowered, and if the particle size is larger than 50 microns, the roughness is increased. Therefore, the optimum range is 25 to 50 microns as described above.
Moreover, the suitable weight ratio of the rice flour and the brown rice flour in the rice flour is 6: 4 to 8: 2. If it deviates from this ratio, the desired crispy texture is impaired, and the effect of adding eggs as described later cannot be exhibited.

  The egg is preferably adjusted with 30 to 50 parts by weight of the whole raw material in order to add the fluffy texture of egg yolk lecithin contained in the egg yolk and the unique taste of rice flour. In this case, a part of the yolk is added in place of the yolk lecithin and whether or not the egg white is used is arbitrary in adjusting the texture. Furthermore, it is also optional to produce a soymilk donut or the like by appropriately replacing part or all of egg yolk or egg white with soymilk. In this case, the rice flour to be used is not only rice flour (including black rice flour and alpha rice) alone, but also brown rice flour, but other materials such as green tea, hojicha and olive spices should be added. Is also optional, and is suitable as a high-quality gluten-free baked confectionery for people with allergies.

  As the saccharide, sucrose, brown sugar or the like can be appropriately selected, but it is preferable to adjust the saccharide within the range of 25 to 40 parts by weight.

  It is preferable to perform baking after mixing these raw materials in a steam oven.

  That is, according to the present invention, 15 to 25 parts by weight of rice flour (or black rice flour) or brown rice flour, or black rice flour and brown rice flour (weight ratio is 6: 4 to 8: 2), based on the entire raw material used. A baked confectionery baked in a steam oven using grain flour of 25 to 50 microns, 30 to 50% by weight egg and 25 to 40% by weight sugar as the main ingredients is provided.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the scope of the present invention is not limited to the examples.

<Example 1> Production of castella 10 parts by weight of egg white is bubbled to make meringue (a). Add 30 parts by weight of egg yolk and 30 parts by weight of white sucrose and stir well, then add 5 parts by weight of olive oil and blend well (b). Mix a small amount of honey and miso, add a small amount of milk, and blend (c).
While adding (b) to (a) and stirring well, (c) is added little by little, and then prepared in advance rice flour (rice flour with an average particle size of 30 microns; black rice: brown rice having a weight ratio of 7: 3). Stir while sieving (d). The castella of the present invention is provided by putting the dough (d) in a container filled with grain and baking it in a steam oven for 40 minutes while applying heat of 180 degrees.

<Example 2> Production of castella 10 parts by weight of egg white is bubbled to make meringue (a). Add 15 parts by weight of egg yolk and 20 parts by weight of white sucrose, stir well, then add 3 parts by weight of salad oil and blend well (b). Mix a small amount of honey and miso, add a small amount of milk, and blend (c).
(B) is added to half of (a) and stirred well, and (c) is added little by little and then prepared in advance (rice powder with an average particle size of 35 microns; black rice: brown rice having a weight ratio of 6: 4) ) Is stirred (d). Stir while adding the remaining half of (a) to (d) (e). The dough (e) is put in a container filled with grain and baked in a steam oven for 50 minutes while applying heat of 160 degrees to provide the castella of the present invention.

<Example 3> Production of castella (5 pieces of castella, one piece)
Mix 567g of egg white and 887g of beet sugar and put in a hot water bath. (Temperature around 45 ° C.) (a). Sprinkle egg white after boiling for 3 minutes (b). Apply to the mixer. In this case, the mixer speed is adjusted so that the specific gravity is 42% as a target value (c). When the dough is finished to a specific gravity of 42% ± 1%, the mixer speed is lowered and syrup (mixed with 210 g of rice bran and 71 g of soft water) is quickly mixed (d). Next, 468 g of egg yolk (heated in a water bath and warmed to room temperature and 20 ° C.) is quickly mixed (e). Gently increase the mixer speed and mix for about 10 seconds until the dough is smooth (f). Return to low mixer speed and add 486g of rice flour. At this time, after confirming that it has become familiar with the dough about 10g first, add small amounts. When all the ingredients have been added, use a spatula to remove the rice flour remaining inside the mixer, increase the mixer speed to the same level as in step (f), and mix for about 20 seconds. The final specific gravity is adjusted to 52% ± 1% and finished (g). Before transferring the finished dough to the wooden frame, carefully mix the dough stuck on the wall and bottom of the mixer (h). Transfer to a wooden frame, use a spatula, crush, and bake in the following steps (i).
<After preheating the oven at 165 ° C, bake continuously under the following conditions>
“10 minutes, 5% steam”, “30 minutes, 50% steam”, “7 minutes, 5% steam”
“4 minutes, 5% steam”.
Thus, baking is performed for a total of 51 minutes while adjusting the amount of steam stepwise at a constant temperature of 145 ° C.
In the case of black rice castella, 486 g of rice flour in the step (g) is replaced with “rice flour 380 g + black rice flour 160 g” and charged.

Example 4 Production of Rice Flour / Black Rice Flour Castella Rusk The castella baked in Example 3 is further baked and produced in the following steps.
Cut into a long rectangle of 2 cm square (brick-like shape) (a).
<After preheating the oven at 130 ° C, bake under the following conditions>
Bake at 115 ° C for 25 minutes without steam.

<Example 5> Manufacture of rice flour and black rice flour donuts (30 pieces) Mixed with 500 g of whole egg, 329 g of beet sugar, 39 g of trehalose and 40 g of rice bran (mochi rice bran) are put in a water bath (about 40 ° C) (a ). Add 160g of rice oil to 100g of molten butter and warm to 40 ° C. Also warm 130g of yogurt to 40 ° C (b). 100g of almond poodle and 1g of salt are mixed with 288g of rice flour and pre-prepared by sieving (c). Add a small amount of (c) to (a) where the hot water bath is over and mix. Thereafter, the mixture is prepared using a small mixer (d). This is combined with the one prepared in step (b) and mixed (e). Finally, mix 8g of baking powder (f). Spray the donut top plate with oil, pour the dough into equal portions and enter the baking process (g).
<Bake the oven under the following conditions after preheating at 171 ° C>
Bake at 161 ° C for 15 minutes with 20% steam.
In the case of a black rice flour donut, 288 g of rice flour in the step (c) is replaced with “221 g of rice flour + 65 g of black rice flour”.

<Example 6> Production of soy milk donut (for 30 pieces) 660 g of soy milk, 400 g of beet sugar, 92 g of trehalose and 48 g of rice bran (glutinous rice bran) are put in a hot water bath. Set to 40 ° C (a). Warm rice oil to 40 ° C. Preliminarily prepare by sifting 440 g of rice flour and 4 g of salt (b). In (a), the rice flour and salt prepared in the previous step (b) are added and mixed little by little. When mixing is complete, add the rice oil in (b) (c). Gently add 30g of baking powder (d). Finally, 8g of vanilla oil is added to the baking process (e).
<Bake the oven under the following conditions after preheating at 165 ° C>
Bake at 153 ° C for 19 minutes with 20% steam.

<Example 7> Production of soymilk donuts (for 30 pieces) containing black tea and wormwood Soymilk 660g, sugar beet sugar 400g, trehalose and 92g chickenpox (glutinous rice bran) 48g are put together in a hot water bath. 40 ° C. (a). Warm rice oil to 40 ° C. Preliminarily prepare by sifting 428g of rice flour and 1g of salt (b). Add rice flour and salt prepared in the previous step (b) to (a) and mix (c). When mixing is complete, mix the rice oil in (b). Add 5g black tea or 5g mugwort and mix. Subsequently, 30 g of baking powder is gently mixed and the baking process is started (d).
<Bake the oven under the following conditions after preheating at 165 ° C>
Bake at 153 ° C for 19 minutes with 20% steam.

Claims (4)

  The main raw material is 15 to 25 parts by weight of rice flour and / or brown rice flour with a grain size of 25 to 50 microns, 30 to 50 parts by weight of eggs and 25 to 40 parts by weight of saccharides based on the total raw materials used. Baked confectionery made with used rice flour and brown rice flour. A baked confectionery using cereal flour, eggs and sugars consisting of black rice flour and brown rice flour as main ingredients, and a mixture of 100% rice flour with a weight ratio of black rice flour to brown rice flour in the cereal flour of 6: 4 to 8: 2. The baked confectionery according to claim 1, wherein the dough is kneaded with eggs and sugars and then baked in a steam oven.   The baked confectionery according to claim 1 and 2, wherein a part or all of the egg is replaced with soy milk.   The baked confectionery according to any one of claims 1 to 3, wherein the baked confectionery is cake dough, donuts, castella, and castella rusks.