JP2018153127A - Bakery product composition, bakery product dough, and method of manufacturing bakery product using the same - Google Patents
Bakery product composition, bakery product dough, and method of manufacturing bakery product using the same Download PDFInfo
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本発明は、十分なボリュームを有し、且つ粘りのあるもちもち感を有するベーカリー製品を作業性良く製造することができるベーカリー製品用組成物、ベーカリー製品用生地、及びそれを用いるベーカリー製品の製造方法に関する。 The present invention relates to a composition for a bakery product, a dough for a bakery product, and a method for producing a bakery product using the same, which can produce a bakery product having a sufficient volume and a sticky and moist feeling with good workability. About.
一般に、食品の食感として、和菓子のような粘りのあるもちもちとした食感（以下、「もちもち感」とも称する）が日本人に好まれている。このような食感は、ベーカリー製品、特にパン、イーストドーナツ、ピザ、中華まんじゅう等のパン類においても求められている。しかしながら、パン類のように生地を膨化させた食品では、パン類として好ましい十分なボリュームと、粘りのあるもちもち感との両立は困難であった。したがって、従来から、十分なボリュームを有し、且つ粘りのあるもちもち感を有するベーカリー製品を製造するための技術開発が行なわれている。 In general, Japanese food is preferred as a food texture that is sticky and sticky like Japanese sweets (hereinafter also referred to as “mochi-mochi”). Such a texture is also required for bakery products, particularly breads such as bread, yeast donuts, pizza, and Chinese buns. However, it has been difficult for foods with expanded dough, such as breads, to have both a sufficient volume preferable for breads and a sticky feeling. Therefore, conventionally, technical development for producing a bakery product having a sufficient volume and a sticky and sticky feeling has been performed.
例えば、特許文献１では、α化米粉と、米粉および／または澱粉とを含有し、α化米粉と、米粉および／または澱粉との配合比（重量基準）が０．２〜４０：９９．８〜６０であることを特徴とする菓子類用ミックスを用いることで、体積が大きく、沈みなどの変形がなく、しかもソフトで、外観、内相、食感に優れる菓子類が得られることが開示されている。また、特許文献２では、（Ａ）エーテル化澱粉および／またはアセチル化澱粉、ならびに、（Ｂ）α化澱粉からなるベーカリー製品用組成物であって、（Ａ）と（Ｂ）の質量比において、（Ｂ）／（Ａ）が０．１〜０．１７である、前記ベーカリー製品用組成物を用いることで、焼き上がり後に、十分な膨らみを有しながら、もちもちとした食感を有するパン類を製造することができることが開示されている。さらに特許文献３では、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％以上を含有するもち様食品をパン生地に練り込むことで、焼成後のもちもち感等を得られることが開示されている。 For example, Patent Document 1 contains pregelatinized rice flour and rice flour and / or starch, and the blending ratio (weight basis) of pregelatinized rice flour and rice flour and / or starch is 0.2 to 40: 99.8. It is disclosed that by using a confectionery mix characterized by ˜60, it is possible to obtain a confectionery having a large volume, no deformation such as sinking, soft and excellent in appearance, internal phase and texture. Has been. Moreover, in patent document 2, it is a composition for bakery products which consists of (A) etherified starch and / or acetylated starch, and (B) pregelatinized starch, Comprising: In mass ratio of (A) and (B) , (B) / (A) is 0.1 to 0.17, the bread having a glutinous texture while having sufficient swelling after baking Are disclosed that can be produced. Further, in Patent Document 3, a glutinous food containing 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 is provided. It is disclosed that a sticky feeling after baking can be obtained by kneading into bread dough.
しかしながら、米粉を用いてベーカリー製品を製造する場合、例えば米粉の配合量が、対原料粉５〜１０質量％程度の少量では、十分なもちもち感が得られず、対原料粉３０〜５０質量％の多量では生地にべたつきが生じて作業性が悪くなる上、加熱時に十分に膨化し難く、十分なボリュームを有するベーカリー製品が得難くなる。また、α化澱粉は吸水能が高く、もちもち感を得易いが、ベーカリー製品を製造する際、例えば対原料粉５質量％以上の多量に配合した場合、生地にべたつきが生じて作業性が悪くなる上、加熱時に十分に膨化し難く、十分なボリュームを有するベーカリー製品が得難くなる。特許文献１〜３においても、種々の材料を組み合わせることで、このような問題点の解決が試みられているが、製造される製品や製造条件によっては十分ではない場合もあり、さらなる開発が求められている。 However, when producing a bakery product using rice flour, for example, if the blending amount of rice flour is a small amount of about 5 to 10% by mass of the raw material powder, a sufficient feeling of stickiness cannot be obtained, and the raw material powder is 30 to 50% by mass. If the amount is too large, the dough will become sticky and the workability will deteriorate, and it will be difficult to expand sufficiently during heating, making it difficult to obtain a bakery product with sufficient volume. In addition, pregelatinized starch has a high water absorption capacity and is easy to obtain a sticky feeling. However, when producing a bakery product, for example, when blended in a large amount of 5% by mass or more of the raw material powder, the dough becomes sticky and the workability is poor. In addition, it is difficult to obtain a bakery product with sufficient volume that is difficult to expand sufficiently during heating. In Patent Documents 1 to 3, attempts have been made to solve such problems by combining various materials. However, depending on the product to be manufactured and the manufacturing conditions, it may not be sufficient, and further development is required. It has been.
したがって、本発明の目的は、十分なボリュームを有し、且つ粘りのあるもちもち感を有するベーカリー製品を作業性良く製造することができるベーカリー製品用組成物、ベーカリー製品用生地、及びそれを用いるベーカリー製品の製造方法を提供することにある。 Accordingly, an object of the present invention is to provide a composition for a bakery product, a bakery product dough, and a bakery using the same, which can produce a bakery product having a sufficient volume and a sticky feeling with good workability. It is to provide a manufacturing method of a product.
損傷澱粉量が１５質量％以上の米粉、並びにヒドロキシプロピル化澱粉及び／又はアセチル化澱粉を含み、損傷澱粉量が１５質量％以上の米粉の前記ヒドロキシプロピル化澱粉及び／又はアセチル化澱粉に対する比が、１０：１〜１：１８であるベーカリー製品用組成物、又は小麦粉、損傷澱粉量が１５質量％以上の米粉、並びにヒドロキシプロピル化澱粉及び／又はアセチル化澱粉を含むベーカリー製品用組成物であって、前記損傷澱粉量が１５質量％以上の米粉の含有量が、前記小麦粉１００質量部に対して１〜１５質量部であり、前記ヒドロキシプロピル化澱粉及び／又はアセチル化澱粉の含有量が、前記小麦粉１００質量部に対して１〜３０質量部であることを特徴とするベーカリー製品用組成物によって達成される。 The ratio of the rice flour having a damaged starch amount of 15% by mass or more and the hydroxypropylated starch and / or acetylated starch, and the ratio of the damaged rice starch having the damaged starch amount of 15% by mass or more to the hydroxypropylated starch and / or acetylated starch is 10: 1 to 1:18 bakery product composition, or wheat flour, rice flour having a damaged starch content of 15% by mass or more, and bakery product composition comprising hydroxypropylated starch and / or acetylated starch. The content of rice flour having a damaged starch amount of 15% by mass or more is 1 to 15 parts by mass with respect to 100 parts by mass of the wheat flour, and the content of the hydroxypropylated starch and / or acetylated starch is It is achieved by the composition for bakery products, which is 1 to 30 parts by mass with respect to 100 parts by mass of the flour.
本発明により、従来技術では困難であった、十分なボリュームを有し、且つ粘りのあるもちもち感を有するベーカリー製品を作業性良く製造することができる。 According to the present invention, it is possible to manufacture a bakery product having a sufficient volume and a sticky and sticky feeling, which is difficult with the prior art, with good workability.
［ベーカリー製品用組成物］
本発明のベーカリー製品用組成物の第一の形態は、損傷澱粉量が１５質量％以上の米粉、並びにヒドロキシプロピル化澱粉及び／又はアセチル化澱粉を含み、損傷澱粉量が１５質量％以上の米粉の前記ヒドロキシプロピル化澱粉及び／又はアセチル化澱粉に対する比が、１０：１〜１：１８である。また、本発明のベーカリー製品用組成物の第二の形態は、小麦粉、損傷澱粉量が１５質量％以上の米粉、並びにヒドロキシプロピル化澱粉及び／又はアセチル化澱粉を含むベーカリー製品用組成物であって、前記損傷澱粉量が１５質量％以上の米粉の含有量が、前記小麦粉１００質量部に対して１〜１５質量部であり、前記ヒドロキシプロピル化澱粉及び／又はアセチル化澱粉の含有量が、前記小麦粉１００質量部に対して１〜３０質量部であることを特徴とする。後述する通り、本発明のベーカリー製品用組成物の第一の形態は、ベースミックスとも称される形態であり、所定量の小麦粉と混合することで、前記損傷澱粉量が１５質量％以上の米粉、並びに前記ヒドロキシプロピル化澱粉及び／又はアセチル化澱粉の小麦粉に対する含有量を、本発明のベーカリー製品用組成物の第二の形態と同様に調製できる組成物である。ベーカリー製品を製造するためのベーカリー製品用組成物に、損傷澱粉量が１５質量％以上の米粉、並びにヒドロキシプロピル化澱粉及び／又はアセチル化澱粉を、小麦粉に対して上記のバランスで配合することにより、通常の米粉（損傷澱粉量が１５質量％未満の米粉）やα化澱粉を配合することでは製造し難かった、ベーカリー製品としての十分なボリュームと、和菓子のような粘りのあるもちもち感との両方を有するベーカリー製品を作業性良く製造することができる。この機作としては明確ではないが、以下のように考えられる。すなわち、損傷澱粉量が１５質量％以上の米粉はα化澱粉と同等以上に高い吸水能を有し、生地に強い粘りを付与することができる上、α化澱粉と比較して生地のべたつきが生じ難い性質を有するため、作業性を損なうことなく、ベーカリー製品として十分なボリュームが得られる。そして、併用するヒドロキシプロピル化澱粉及び／又はアセチル化澱粉は、損傷澱粉量が１５質量％以上の米粉が保持した水分をα化する時に使用することで、粘りのあるもちもち感をベーカリー製品に付与することができるものと考えられる。後述する実施例に示す通り、上記の範囲で損傷澱粉量が１５質量％以上の米粉を配合すると、粘りのあるもちもち感、及びボリュームが向上するが、損傷澱粉量が１５質量％以上の米粉の含有量が多過ぎると、作業性が低下し、十分なボリュームが得られなくなる。一方、上記の範囲でヒドロキシプロピル化澱粉及び／又はアセチル化澱粉を配合すると、作業性が向上し、経時的な粘りのあるもちもち感の低下が抑制されるが、ヒドロキシプロピル化澱粉及び／又はアセチル化澱粉の含有量が多過ぎると、粘りのあるもちもち感が低下して硬い食感になり、十分なボリュームが得られなくなる。本発明において、前記損傷澱粉量が１５質量％以上の米粉の含有量は、前記小麦粉１００質量部に対して２〜１０質量部が好ましく、５〜１０質量部がさらに好ましい。また、前記ヒドロキシプロピル化澱粉及び／又はアセチル化澱粉の含有量は、前記小麦粉１００質量部に対して３〜２０質量部が好ましく、３〜１５質量部がさらに好ましい。また、前記損傷澱粉量が１５質量％以上の米粉の前記ヒドロキシプロピル化澱粉及び／又はアセチル化澱粉に対する比は、１０：１〜１：１０が好ましく、６：１〜１：７がさらに好ましく、３：１〜１：５が特に好ましい。
[Composition for bakery products]
The first form of the composition for bakery products of the present invention includes rice flour having a damaged starch content of 15% by mass or more, and hydroxypropylated starch and / or acetylated starch, and the damaged starch content of 15% by mass or more of rice flour. To the hydroxypropylated starch and / or acetylated starch is 10: 1 to 1:18. The second form of the composition for a bakery product of the present invention is a composition for a bakery product containing wheat flour, rice flour having a damaged starch amount of 15% by mass or more, and hydroxypropylated starch and / or acetylated starch. The content of rice flour having a damaged starch amount of 15% by mass or more is 1 to 15 parts by mass with respect to 100 parts by mass of the wheat flour, and the content of the hydroxypropylated starch and / or acetylated starch is It is 1-30 mass parts with respect to 100 mass parts of said flour. As will be described later, the first form of the composition for a bakery product of the present invention is also referred to as a base mix. By mixing with a predetermined amount of wheat flour, the amount of damaged starch is 15% by mass or more. And the content of the hydroxypropylated starch and / or acetylated starch with respect to wheat flour can be prepared in the same manner as in the second form of the composition for bakery products of the present invention. By blending rice flour having a damaged starch content of 15% by mass or more, and hydroxypropylated starch and / or acetylated starch with the above balance with respect to wheat flour in the composition for bakery products for producing bakery products. , With a sufficient volume as a bakery product and a sticky and sticky feeling like Japanese confectionery, which was difficult to produce by adding ordinary rice flour (rice flour with less than 15% by weight of damaged starch) or pregelatinized starch A bakery product having both can be manufactured with good workability. Although it is not clear as this mechanism, it is thought as follows. That is, rice flour having a damaged starch amount of 15% by mass or more has a water absorption capacity equal to or higher than that of the pregelatinized starch, and can impart a strong stickiness to the dough, and the stickiness of the dough is higher than that of the pregelatinized starch. Since it does not easily occur, a sufficient volume as a bakery product can be obtained without impairing workability. And the hydroxypropylated starch and / or acetylated starch used in combination gives a sticky and glutinous feeling to the bakery product by using it when gelatinizing the moisture retained by the rice flour having a damaged starch amount of 15% by mass or more. It is thought that it can be done. As shown in the examples described later, when rice flour having a damaged starch amount of 15% by mass or more is added within the above range, the sticky feeling and volume are improved, but the amount of damaged starch is 15% by mass or more. When there is too much content, workability | operativity will fall and sufficient volume will not be obtained. On the other hand, when hydroxypropylated starch and / or acetylated starch is blended within the above range, workability is improved, and the reduction of sticky feeling with time is suppressed, but hydroxypropylated starch and / or acetyl is suppressed. When the content of the modified starch is too large, the sticky and glutinous feeling is lowered and the texture becomes hard and a sufficient volume cannot be obtained. In this invention, 2-10 mass parts is preferable with respect to 100 mass parts of said wheat flour, and, as for content of the rice flour whose said damaged starch amount is 15 mass% or more, 5-10 mass parts is more preferable. Moreover, 3-20 mass parts is preferable with respect to 100 mass parts of said wheat flour, and, as for content of the said hydroxypropylated starch and / or acetylated starch, 3-15 mass parts is more preferable. In addition, the ratio of the rice flour having the damaged starch amount of 15% by mass or more to the hydroxypropylated starch and / or acetylated starch is preferably 10: 1 to 1:10, more preferably 6: 1 to 1: 7, 3: 1 to 1: 5 are particularly preferred.
本発明において、「損傷澱粉量（以下、「ＤＳ」とも称する）」は、米粉全量中の損傷を受けた澱粉の含有量のことをいい、ＡＡＣＣ（Ａｍｅｒｉｃａｎ Ａｓｓｏｃｉａｔｉｏｎ ｏｆ Ｃｅｒｅａｌ Ｃｈｅｍｉｓｔｓ）Ｍｅｔｈｏｄ７６−３１に従って測定したものである。具体的には、試料中の損傷澱粉をカビ由来α−アミラーゼでマルトサッカライドと限界デキストリンに分解し、次いで、アミログルコシダーゼでグルコースに分解し、精製されたグルコースを定量する。市販の分析キット（例えば、Ｓｔａｒｃｈ Ｄａｍａｇｅ Ａｓｓａｙ Ｋｉｔ（ＭｅｇａＺｙｍｅ社製））を用いて測定することができる。 In the present invention, the “damaged starch amount (hereinafter also referred to as“ DS ”)” refers to the content of damaged starch in the total amount of rice flour, and is measured according to AACC (American Association of Celestial Chemistry) Method 76-31. It is a thing. Specifically, the damaged starch in the sample is decomposed into maltosaccharide and limit dextrin with mold-derived α-amylase, and then decomposed into glucose with amyloglucosidase, and the purified glucose is quantified. The measurement can be performed using a commercially available analysis kit (for example, Starch Damage Assay Kit (manufactured by MegaZyme)).
本発明において、損傷澱粉量が１５質量％以上の米粉はどのように製造されたものでも良い。原料米としては、うるち米（ジャポニカ米、インディカ米、ジャバニカ米、低アミロース米、高アミロース米、超硬質米等を含む）が好ましい。製法としては、例えば、うるち米等の玄米を必要に応じて精米した生米を、損傷澱粉量が１５質量％以上になるように、公知の粉砕装置を用いて製粉することができる。粉砕装置としては、一般的に食品製造等に用いられている粉砕装置であればよく、例えば、ロール粉砕の場合には、ロールミル等；気流粉砕の場合には、ジェットミル等；衝撃式粉砕の場合には、ハンマーミル、ピンミル、ターボミル、ボールミル、ビーズミル、杵及びスタンプミル等；摩擦粉砕の場合には、石臼等を備えた摩擦粉砕機、ローラーミル；せん断粉砕の場合にはカッターミル等が挙げられる。 また、複数の粉砕方法を組み合わせた粉砕装置（例えば、サイクロンミル、フラッシュミル、相対流粉砕機等）を用いることもできる。本発明における米粉は、一般的な米粉より損傷澱粉量が多いので、損傷澱粉量を上げるため、何れの粉砕装置も乾式で用いることが好ましい。特に、乾式で摩擦粉砕、せん断粉砕又は気流粉砕して製粉することが好ましく、生米の水分含有量は２０質量％以下が好ましく、５〜１７質量％がさらに好ましい。損傷澱粉量が１５質量％以上の米粉において、損傷澱粉量は、２０質量％以上が好ましく、３０質量％以上がさらに好ましい。 In the present invention, rice flour having a damaged starch amount of 15% by mass or more may be produced in any manner. As the raw material rice, glutinous rice (including japonica rice, indica rice, jabonica rice, low amylose rice, high amylose rice, super hard rice, etc.) is preferable. As a production method, for example, raw rice obtained by polishing brown rice such as glutinous rice as necessary can be milled using a known pulverizer so that the amount of damaged starch is 15% by mass or more. The pulverizer may be any pulverizer generally used for food production. For example, in the case of roll pulverization, a roll mill or the like; in the case of airflow pulverization, a jet mill or the like; In the case of hammer mill, pin mill, turbo mill, ball mill, bead mill, punch and stamp mill, etc .; in the case of friction grinding, friction grinding machine equipped with a stone mortar, roller mill; in the case of shear grinding, cutter mill etc. Can be mentioned. Further, a pulverizer (for example, a cyclone mill, a flash mill, a relative flow pulverizer, etc.) that combines a plurality of pulverization methods can also be used. Since the rice flour in the present invention has a larger amount of damaged starch than general rice flour, it is preferable to use any pulverizer in a dry manner in order to increase the amount of damaged starch. In particular, it is preferable to mill by dry friction pulverization, shear pulverization, or airflow pulverization, and the moisture content of raw rice is preferably 20% by mass or less, and more preferably 5 to 17% by mass. In rice flour having an amount of damaged starch of 15% by mass or more, the amount of damaged starch is preferably 20% by mass or more, and more preferably 30% by mass or more.
本発明において、ヒドロキシプロピル化澱粉及び／又はアセチル化澱粉は、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、甘藷澱粉、サゴ澱粉、米澱粉等の澱粉を、常法に従って、ヒドロキシプロピル化、及び／又はアセチル化した加工澱粉のことである。また、ヒドロキシプロピル化、及び／又はアセチル化に加えて、リン酸架橋、アジピン酸架橋、酸化、酸処理等のα化以外の物理的又は化学的な加工を組み合わせた加工澱粉でもよい。本発明において、ヒドロキシプロピル化澱粉及び／又はアセチル化澱粉は、アセチル化リン酸架橋澱粉、ヒドロキシプロピル化リン酸架橋澱粉、アセチルアジピン酸架橋澱粉等の架橋澱粉であることが好ましい。 In the present invention, hydroxypropylated starch and / or acetylated starch is a tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, rice starch, etc. And / or acetylated modified starch. Further, in addition to hydroxypropylation and / or acetylation, processed starch in which physical or chemical processing other than pregelatinization such as phosphoric acid crosslinking, adipic acid crosslinking, oxidation, and acid treatment may be combined. In the present invention, the hydroxypropylated starch and / or acetylated starch is preferably a crosslinked starch such as acetylated phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, or acetyladipic acid crosslinked starch.
さらに、本発明のベーカリー製品用組成物は、グルテンを、前記損傷澱粉量が１５質量％以上の米粉１００質量部に対して、１０〜７０質量部含むことが好ましい。グルテンは、生地の弾力を強くし、さらに生地のべたつきを抑制できるので、作業性が向上し、得られるベーカリー製品のボリュームを向上させることができる。グルテンは、小麦粉等の穀類に含まれるグリアジンとグルテニンが絡み合って形成されるたん白質の一種である。グルテンは、活性グルテンともいい、例えば、小麦粉に水を加えて混捏し、グルテンが形成された生地を調製した後、その生地を洗浄して澱粉等を除去し、必要に応じてｐＨ調整、乾燥、粉砕等することにより粉状物として得ることができる。本発明の組成物に含有するグルテンとしては、特に制限はなく、市販のものを適宜使用することができる。好ましいグルテンの含有量は、上記の通り、前記損傷澱粉量が１５質量％以上の米粉の含有量に基づいて変化する。グルテンの含有量が多過ぎると、得られるベーカリー製品の食感が硬くなる場合がある。グルテンの含有量は、前記損傷澱粉量が１５質量％以上の米粉１００質量部に対して、１０〜６０質量部が好ましく、１５〜５０質量部がさらに好ましい。 Furthermore, it is preferable that the composition for bakery products of this invention contains 10-70 mass parts with respect to 100 mass parts of rice flour whose amount of damaged starch is 15 mass% or more. Gluten increases the elasticity of the dough and further suppresses the stickiness of the dough, improving workability and increasing the volume of the resulting bakery product. Gluten is a kind of protein formed by entanglement of gliadin and glutenin contained in cereals such as wheat flour. Gluten is also called active gluten.For example, after adding water to wheat flour and kneading to prepare dough with gluten formed, the dough is washed to remove starch, etc., pH adjusted as necessary, and dried It can be obtained as a powder by pulverization or the like. There is no restriction | limiting in particular as gluten contained in the composition of this invention, A commercially available thing can be used suitably. The preferred gluten content varies as described above based on the content of rice flour having a damaged starch content of 15% by mass or more. When there is too much content of gluten, the food texture of the obtained bakery product may become hard. The content of gluten is preferably 10 to 60 parts by mass and more preferably 15 to 50 parts by mass with respect to 100 parts by mass of rice flour having a damaged starch content of 15% by mass or more.
さらに、本発明のベーカリー製品用組成物は、α−アミラーゼを含むことが好ましい。生地中でα−アミラーゼが、損傷澱粉量が１５質量％以上の米粉の損傷澱粉に作用することで、小麦粉に含まれるβ−アミラーゼと合わせた糖化反応が進行し易くなるため、生地中の糖類が増加し、得られるベーカリー製品の甘さ、しっとりさ、及びやわらかさを向上させることができる。本発明において、α−アミラーゼは、製パン用に通常使用されるものであれば、特に制限はなく、市販のものを適宜使用することができる。一般に、α−アミラーゼを含有する市販の製パン改良剤を使用することができ、配合量としては、各製パン改良剤の通常の使用量でよい。 Furthermore, it is preferable that the composition for bakery products of this invention contains (alpha) -amylase. Since α-amylase acts on damaged starch of rice flour having a damaged starch amount of 15% by mass or more in the dough, the saccharification reaction combined with β-amylase contained in the wheat flour is likely to proceed. Increase the sweetness, moistness, and softness of the resulting bakery product. In the present invention, the α-amylase is not particularly limited as long as it is usually used for breadmaking, and a commercially available product can be appropriately used. In general, a commercially available bread improving agent containing α-amylase can be used, and the amount used may be the usual amount used for each bread improving agent.
本発明のベーカリー製品用組成物は、本発明の効果に悪影響を及ぼさない限り、一般に、ベーカリー製品組成物に配合されるその他の材料を適宜含むことができる。その他の材料としては、例えば、大麦粉、ライ麦粉、燕麦粉、トウモロコシ粉、ホワイトソルガム粉、大豆粉（きな粉）、緑豆粉、そば粉、アマランサス粉、キビ粉、アワ粉、ヒエ粉、米粉等の小麦粉以外の穀粉；砂糖、ぶどう糖、麦芽糖、異性化糖、水あめ、粉あめ、オリゴ糖、デキストリン、糖アルコール類、澱粉等の糖質；バター、ラード、サラダ油、マーガリン、ショートニング等の油脂；脱脂粉乳、乾燥卵等のグルテン以外のたん白質；その他、イースト、ベーキングパウダー、増粘多糖類、食塩、カルシウム塩、調味料、香料、ビタミンＣ、乳化剤、イーストフード等が挙げられる。 In general, the composition for a bakery product of the present invention can appropriately contain other materials blended in the bakery product composition as long as the effects of the present invention are not adversely affected. Other ingredients include, for example, barley flour, rye flour, buckwheat flour, corn flour, white sorghum flour, soy flour (kina flour), mung bean flour, buckwheat flour, amaranth flour, millet flour, millet flour, millet flour, rice flour, etc. Non-wheat flour; sugars, glucose, maltose, isomerized sugar, syrup, starch syrup, oligosaccharides, dextrin, sugar alcohols, starches, etc .; fats and oils such as butter, lard, salad oil, margarine, shortening; Proteins other than gluten such as milk powder and dried eggs; yeast, baking powder, thickening polysaccharides, salt, calcium salt, seasoning, flavor, vitamin C, emulsifier, yeast food and the like.
本発明のベーカリー製品用組成物を用いて製造されるベーカリー製品としては、小麦粉を主成分として調製された生地を加熱することで製造される製品であれば、特に制限はない。例えば、パン、イーストドーナツ、ピザ、中華まんじゅう等のパン類、クッキー、サブレ、ビスケット、スポンジケーキ、パイ、ホットケーキ等の焼き菓子類等が挙げられる。本発明のベーカリー製品用組成物は、ベーカリー製品の内、特に十分なボリュームと、粘りのあるもちもち感が求められる、パン、イーストドーナツ、ピザ、中華まんじゅう等のパン類に用いられることが好ましい。 The bakery product produced using the bakery product composition of the present invention is not particularly limited as long as it is a product produced by heating a dough prepared mainly from flour. Examples include breads such as bread, yeast donuts, pizza and Chinese buns, and baked confectionery such as cookies, sables, biscuits, sponge cakes, pies and hot cakes. The composition for bakery products of the present invention is preferably used for bakery products such as bread, yeast donuts, pizza, and Chinese buns that require a particularly sufficient volume and a sticky feeling.
［ベーカリー製品用生地］
本発明のベーカリー製品用生地は、本発明のベーカリー製品用組成物を含む生地である。この場合、本発明のベーカリー製品用生地は、上記の比率で損傷澱粉量が１５質量％以上の米粉、並びにヒドロキシプロピル化澱粉及び／又はアセチル化澱粉を含み、さらに必要に応じて前記グルテン及び／又は前記α−アミラーゼを含むベーカリー製品用組成物の第一の形態（ベースミックスとも称される形態）に、所定量の小麦粉；その他の粉末材料；油脂材料；水、全卵等の液状材料を加えて混捏して調製されてもよく、小麦粉に対して、上記の含有量で損傷澱粉量が１５質量％以上の米粉、並びにヒドロキシプロピル化澱粉及び／又はアセチル化澱粉を含み、さらに必要に応じて前記グルテン及び／又は前記α−アミラーゼを含むベーカリー製品用組成物の第二の形態（プレミックスとも称される形態）にその他の粉末材料；油脂材料；水、全卵等の液状材料を加えて混捏して調製されてもよい。また、本発明のベーカリー製品用生地は、生地の調製時に、本発明のベーカリー用組成物の配合になるように上記の材料を別々に混合して調製されてもよい。
[Dough for bakery products]
The dough for bakery products of the present invention is a dough containing the composition for bakery products of the present invention. In this case, the dough for bakery products of the present invention contains rice flour having a damaged starch amount of 15% by mass or more at the above ratio, and hydroxypropylated starch and / or acetylated starch, and if necessary, the gluten and / or Alternatively, a predetermined amount of flour; other powder materials; oil and fat materials; liquid materials such as water and whole eggs are added to the first form (form also referred to as base mix) of the composition for bakery products containing the α-amylase. In addition, it may be prepared by kneading, and contains wheat flour having the above content and a damaged starch amount of 15% by mass or more with respect to wheat flour, and hydroxypropylated starch and / or acetylated starch. And other powder materials in the second form (form also called premix) of the composition for bakery products containing the gluten and / or the α-amylase; It may be prepared by adding liquid materials such as water and whole eggs and mixing. Moreover, the dough for bakery products of this invention may be prepared by mixing said material separately so that it may become a mixture of the composition for bakery of this invention at the time of preparation of dough.
［ベーカリー製品の製造方法］
本発明のベーカリー製品の製造方法は、本発明のベーカリー製品用生地を加熱する工程を含んでいれば、特に制限はなく、通常の製菓・製パン方法を適用して行なうことができる。例えば、上述のように本発明のベーカリー製品用生地を調製し、前記生地を必要に応じて発酵させ、成形し、常法に従って加熱（焼成、油ちょう、蒸し）することでベーカリー製品を製造することができる。加熱条件等は、製造するベーカリー製品に応じて適宜設定することができる。
[Method of manufacturing bakery products]
The method for producing a bakery product of the present invention is not particularly limited as long as it includes the step of heating the dough for bakery products of the present invention, and can be carried out by applying an ordinary confectionery / baking method. For example, the dough for the bakery product of the present invention is prepared as described above, the dough is fermented if necessary, shaped, and heated (baked, oiled, steamed) according to a conventional method to produce a bakery product. be able to. Heating conditions etc. can be suitably set according to the bakery product to manufacture.
以下、本発明を実施例により詳細に説明する。
１．ロールパンの調製
ベーカリー製品としてロールパンを選定し、表１〜５に示した材料を用いて、以下の方法で各実施例、比較例のロールパンを調製した。なお、米粉の損傷澱粉量は、分析キット（Ｓｔａｒｃｈ Ｄａｍａｇｅ Ａｓｓａｙ Ｋｉｔ（ＭｅｇａＺｙｍｅ社製））を用いて測定した。
（１）ボールにマーガリン以外の材料を加え、ミキサーの低速で３分間、中速で３〜５分間混捏した。
（２）（１）にマーガリンを加え、さらにミキサーの低速２分間、中速４分間混捏して生地を調製した（捏ね上げ温度；２６℃）。
（３）（２）で調製した生地を２７℃、相対湿度７５％で２０分間フロアタイムをとった。
（４）（３）の生地を一玉６０ｇに分割し、丸めを行い、２０分間ベンチタイムをとった後、成形した。
（５）（４）の生地を３８℃、相対湿度８５％で６０分間ホイロをとった。
（６）ホイロ後の生地を２００℃で１０分間焼成した。
Hereinafter, the present invention will be described in detail with reference to examples.
1. Preparation of Roll Bread A roll bread was selected as a bakery product, and roll rolls of Examples and Comparative Examples were prepared by the following methods using the materials shown in Tables 1 to 5. In addition, the amount of damaged starch of rice flour was measured using an analysis kit (Stark Damage Assay Kit (manufactured by MegaZyme)).
(1) A material other than margarine was added to the ball and mixed for 3 minutes at a low speed of the mixer and 3 to 5 minutes at a medium speed.
(2) A dough was prepared by adding margarine to (1) and further kneading for 2 minutes at a low speed and 4 minutes for a medium speed (kneading temperature; 26 ° C.).
(3) The fabric prepared in (2) was floored for 20 minutes at 27 ° C. and 75% relative humidity.
(4) The fabric of (3) was divided into 60 g balls, rounded, and after taking bench time for 20 minutes, it was molded.
(5) The dough of (4) was crushed for 60 minutes at 38 ° C. and 85% relative humidity.
(6) The dough after baking was baked at 200 ° C. for 10 minutes.
２．ロールパンの調製時の作業性、及び得られたロールパンの評価
以下の評価方法で、各実施例、比較例のロールパンの調製時の作業性、及び得られたロールパンを評価した。結果を表１〜５に示す。
（１）作業性の評価
上記ロールパンの調製において（１）〜（４）における生地のべたつき等の作業性を、以下の基準に従って評価した。各評価結果は、５名のパネラーによる評価点の平均値を示した。
５：非常に良好
４：良好
３：普通
２：悪い
１：非常に悪い
（２）ボリュームの評価
上記の方法で得られた各ロールパンの焼成１日後の外観観察によるボリューム感を、以下の基準に従って評価した。各評価結果は、１０名のパネラーによる評価点の平均値を示した。
５：全体に良く膨らみ、非常に好ましいボリュームがある
４：全体に適度に膨らみ、好ましいボリュームがある
３：許容範囲のボリュームがある
２：やや膨らみが不十分であり、ボリュームに欠けている
１：膨らみが不十分であり、ボリュームが全く出ていない
（３）もちもち感の評価
上記の方法で得られた各ロールパンの焼成１日後（Ｄ＋１）、及び焼成３日後（Ｄ＋３）の食感評価として、もちもち感を以下の基準に従って評価した。各評価結果は、１０名のパネラーによる評価点の平均値を示した。
５：粘りの強いもちもち感が付与され、非常に好ましい食感である
４：粘りのあるもちもち感が付与され、好ましい食感である
３：やや粘りのあるもちもち感が付与され、好ましい食感である
２：粘りのあるもちもち感がほとんど付与されていない
１：粘りのあるもちもち感が全く付与されておらず、硬い食感である
2. Workability at the time of preparation of rolls and evaluation of the obtained rolls The following evaluation methods were used to evaluate the workability at the time of preparation of the rolls of each Example and Comparative Example, and the obtained rolls. The results are shown in Tables 1-5.
(1) Evaluation of workability In preparation of the above-mentioned roll bread, workability such as stickiness of the dough in (1) to (4) was evaluated according to the following criteria. Each evaluation result showed the average value of the evaluation score by five panelists.
5: Very good 4: Good 3: Normal 2: Bad 1: Very bad (2) Evaluation of volume According to the following criteria, the volume feeling obtained by observing the appearance of each roll bread obtained by the above method after one day of baking was observed. evaluated. Each evaluation result showed the average value of the evaluation score by 10 panelists.
5: Swells well and has a very favorable volume 4: Swells moderately and has a favorable volume 3: Has an acceptable volume 2: Slightly insufficient swelling and lack of volume 1: (3) Evaluation of glutinous feeling with no bulge and no volume at all As a texture evaluation after baking (D + 1) and baking after 3 days (D + 3) of each roll bread obtained by the above method, The glutinous feeling was evaluated according to the following criteria. Each evaluation result showed the average value of the evaluation score by 10 panelists.
5: A sticky and sticky feeling is imparted, and a very favorable texture is provided 4: A sticky sticky feeling is imparted and a preferred texture is provided 3: A slightly sticky sticky feeling is imparted and a preferred texture Yes 2: Sticky texture is hardly given 1: Sticky feeling is not given at all, and it has a hard texture
表１は、ベーカリー製品用組成物として、損傷澱粉量が１０〜４２質量％の米粉、α化澱粉、ヒドロキシプロピル化澱粉、及び／又はアセチル化澱粉を配合した場合のロールパンの調製時の作業性、並びに得られたロールパンのボリューム、及びもちもち感への影響を試験した結果である。表１に示す通り、損傷澱粉量が２２、３３、４２質量％の損傷澱粉量の米粉と、ヒドロキシプロピル化澱粉としてヒドロキシプロピル化リン酸架橋タピオカ澱粉、又はアセチル化澱粉としてアセチル化リン酸架橋タピオカ澱粉とを含む実施例１〜５の組成物は、ロールパンの調製時の作業性が良好で、且つ得られたロールパンは十分なボリュームを有し、焼成１日後及び３日後でも、もちもち感が付与された好ましい食感を有していた。一方、ヒドロキシプロピル化リン酸架橋タピオカ澱粉のみを含む比較例１、及び損傷澱粉量が１０質量％の米粉及びヒドロキシプロピル化リン酸架橋タピオカ澱粉を含む比較例４では、作業性は良好なものの、得られたロールパンはボリュームが不十分で、もちもち感も向上しなかった。また、α化酢酸タピオカ澱粉、及びヒドロキシプロピル化リン酸架橋タピオカ澱粉を含む比較例２では、もちもち感は付与されたものの、作業性が悪く、ボリュームも不十分であり、損傷澱粉量が３３質量％の米粉のみを含む比較例３では、実施例と比較すると、作業性が悪く、焼成１日後に比べ、焼成３日後のもちもち感が低下した。したがって、損傷澱粉量が１５質量％以上の米粉、並びにヒドロキシプロピル化澱粉及び／又はアセチル化澱粉の両方を含むベーカリー製品用組成物が、十分なボリュームを有し、もちもち感が付与された食感を有するベーカリー製品を、作業性良く製造するために有効であることが示唆された。 Table 1 shows the workability at the time of preparation of a bread roll when a rice flour having a damaged starch amount of 10 to 42% by mass, a pregelatinized starch, a hydroxypropylated starch, and / or an acetylated starch is blended as a composition for a bakery product. , And the result of testing the volume of the obtained roll and the effect on the feeling of stickiness. As shown in Table 1, damaged starch amounts of 22, 33, 42% by weight rice starch, hydroxypropylated starch-crosslinked tapioca starch as hydroxypropylated starch, or acetylated phosphate-crosslinked tapioca as acetylated starch The compositions of Examples 1 to 5 containing starch have good workability at the time of preparing a roll, and the obtained roll has a sufficient volume and gives a sticky feeling even after 1 day and 3 days after baking. Had a favorable texture. On the other hand, in Comparative Example 1 containing only hydroxypropylated phosphate-crosslinked tapioca starch, and Comparative Example 4 containing 10% by mass of damaged starch and 10% by mass of damaged starch, hydroxypropylated phosphate-crosslinked tapioca starch, although workability was good, The obtained bread roll had insufficient volume and the feeling of stickiness was not improved. Further, in Comparative Example 2 including α-acetated tapioca starch and hydroxypropylated phosphate-crosslinked tapioca starch, the feeling of glutinousness was imparted, but the workability was poor, the volume was insufficient, and the amount of damaged starch was 33 masses. In Comparative Example 3 containing only% rice flour, workability was poor compared to the Examples, and the feeling of stickiness after 3 days of baking was lower than after 1 day of baking. Therefore, the bakery product composition containing both rice flour having a damaged starch amount of 15% by mass or more and hydroxypropylated starch and / or acetylated starch has a sufficient volume and has a glutinous feeling. It was suggested that it is effective for producing a bakery product having a good workability.
次に、表２及び表３は、ベーカリー製品用組成物における損傷澱粉量が１５質量％以上の米粉、並びにヒドロキシプロピル化澱粉及び／又はアセチル化澱粉の含有量の影響を調べた結果である。なお、損傷澱粉量が１５質量％以上の米粉として損傷澱粉量が３３質量％の米粉、並びにヒドロキシプロピル化澱粉及び／又はアセチル化澱粉として、ヒドロキシプロピル化リン酸架橋タピオカ澱粉を用いた。表２に示す通り、損傷澱粉量が３３質量％の米粉の含有量が多い程、得られたロールパンのボリューム及びもちもち感が向上するが、損傷澱粉量が３３質量％の米粉の含有量が多過ぎるとロールパンの調製時の作業性が低下し、十分なボリュームが得難くなる。表２の結果から、上記の効果を得るためには、ベーカリー製品用組成物における損傷澱粉量が１５質量％以上の米粉の含有量は、小麦粉１００質量部に対して１〜１５質量部であることが有効であることが示唆された。また、表３に示す通り、ヒドロキシプロピル化リン酸架橋タピオカ澱粉の含有量が多い程、ロールパンの調製時の作業性が向上し、得られたロールパンの焼成３日後の経時的なもちもち感の低下が抑制されるが、ヒドロキシプロピル化リン酸架橋タピオカ澱粉の含有量が多過ぎると、もちもち感が低下して硬い食感になり、十分なボリュームが得難くなる。表３の結果から、上記の効果を得るためには、ベーカリー製品用組成物におけるヒドロキシプロピル化澱粉及び／又はアセチル化澱粉の含有量は、小麦粉１００質量部に対して１〜３０質量部であることが有効であることが示唆された。なお、表２及び３から損傷澱粉量が１５質量％以上の米粉の前記ヒドロキシプロピル化澱粉及び／又はアセチル化澱粉に対する比としては、１０：１〜１：１８であることが好ましいことが示唆された。 Next, Table 2 and Table 3 are the results of examining the influence of the contents of rice flour having a damaged starch amount of 15% by mass or more, and hydroxypropylated starch and / or acetylated starch in the composition for bakery products. In addition, the hydroxypropylated phosphate cross-linked tapioca starch was used as the rice flour having a damaged starch amount of 15% by mass or more as the rice flour having the damaged starch amount of 33% by mass and the hydroxypropylated starch and / or acetylated starch. As shown in Table 2, the larger the content of rice flour having a damaged starch amount of 33% by mass, the more the volume and stickiness of the obtained bread roll are improved, but the content of rice flour having a damaged starch amount of 33% by mass is larger. If it is too much, the workability at the time of preparing the bread roll is lowered, and it becomes difficult to obtain a sufficient volume. From the results of Table 2, in order to obtain the above effect, the content of rice flour having a damaged starch amount of 15% by mass or more in the composition for bakery products is 1 to 15 parts by mass with respect to 100 parts by mass of flour. Was suggested to be effective. In addition, as shown in Table 3, the greater the content of hydroxypropylated phosphoric acid cross-linked tapioca starch, the better the workability at the time of preparing the bread roll, and the reduction in stickiness over time 3 days after baking of the obtained bread roll However, if the content of hydroxypropylated phosphoric acid cross-linked tapioca starch is too much, the feeling of stickiness is lowered and the texture becomes hard and it is difficult to obtain a sufficient volume. From the results of Table 3, the content of hydroxypropylated starch and / or acetylated starch in the composition for bakery products is 1 to 30 parts by mass with respect to 100 parts by mass of wheat flour in order to obtain the above effects. Was suggested to be effective. Tables 2 and 3 suggest that the ratio of the rice flour having a damaged starch amount of 15% by mass or more to the hydroxypropylated starch and / or acetylated starch is preferably 10: 1 to 1:18. It was.
表４は、上記の損傷澱粉量が１５質量％以上の米粉、並びにヒドロキシプロピル化澱粉及び／又はアセチル化澱粉を含有するベーカリー製品用組成物に、さらにグルテンを配合した場合の影響を調べた結果である。表４に示す通り、上記のベーカリー製品用組成物にグルテンを配合すると、ロールパンの調製時の作業性、及び得られたロールパンのボリュームがさらに向上する。グルテンの配合量は、少な過ぎると効果が認められず、多過ぎるとロールパンの食感が硬くなる傾向がある。表４の結果から、上記のベーカリー製品用組成物は、グルテンを、損傷澱粉量が１５質量％以上の米粉１００質量部に対して１０〜７０質量部含むことが好ましいことが示唆された。 Table 4 shows the results of investigating the effects of adding gluten to the above-mentioned rice flour having a damaged starch content of 15% by mass or more, and a composition for bakery products containing hydroxypropylated starch and / or acetylated starch. It is. As shown in Table 4, when gluten is added to the above-mentioned composition for bakery products, the workability at the time of preparing a roll and the volume of the obtained roll are further improved. If the blending amount of gluten is too small, the effect is not recognized, and if it is too large, the texture of the roll tends to be hard. From the results of Table 4, it was suggested that the bakery product composition preferably contains 10 to 70 parts by mass of gluten with respect to 100 parts by mass of rice flour having a damaged starch amount of 15% by mass or more.
表５は、上記の損傷澱粉量が１５質量％以上の米粉、並びにヒドロキシプロピル化澱粉及び／又はアセチル化澱粉を含有するベーカリー製品用組成物に、さらにα−アミラーゼを配合した場合の影響を調べた結果である。表５に示す通り、上記のベーカリー製品用組成物にα−アミラーゼ含有製パン改良剤を配合すると、得られたロールパンのボリュームがさらに向上する。表５の結果から、上記のベーカリー製品用組成物は、α−アミラーゼを含むことが好ましいことが示唆された。 Table 5 examines the influence when α-amylase is further added to the composition for bakery products containing the above-mentioned rice flour having a damaged starch amount of 15% by mass or more and hydroxypropylated starch and / or acetylated starch. It is a result. As shown in Table 5, when an α-amylase-containing bread improving agent is added to the above-mentioned composition for bakery products, the volume of the obtained bread roll is further improved. From the results in Table 5, it was suggested that the composition for bakery products preferably contains α-amylase.
３．ベースミックスの形態のベーカリー製品用粗成物の使用例
まず、表６に示した配合で、ベースミックスの形態のベーカリー製品用組成物を調製した。次に、表７に示した材料（前記ベースミックスを含む）を用いて、上記１．と同様な方法で、実施例２４のロールパンを調製し、上記２．と同様な評価方法で、ロールパンの調製時の作業性、及び得られたロールパンを評価した。なお、実施例２４の配合では、損傷澱粉量が３３質量％の米粉の含有量は、小麦粉１００質量部に対して４．４質量部、ヒドロキシプロピル化リン酸架橋タピオカ澱粉の含有量は、小麦粉１００質量部に対して４．４質量部である。表７に示した通り、実施例２４において、十分なボリュームを有し、もちもち感が付与された食感を有するベーカリー製品を、作業性良く製造することができた。
3. Example of Use of Crude Product for Bakery Product in Base Mix First, a composition for a bakery product in the form of a base mix was prepared with the formulation shown in Table 6. Next, using the materials shown in Table 7 (including the base mix), the above 1. In the same manner as described above, a roll of Example 24 was prepared, and 2. In the same evaluation method, the workability at the time of preparing the bread roll and the obtained bread roll were evaluated. In the formulation of Example 24, the content of rice flour having a damaged starch amount of 33% by mass was 4.4 parts by mass with respect to 100 parts by mass of wheat flour, and the content of hydroxypropylated phosphate-crosslinked tapioca starch was wheat flour. It is 4.4 parts by mass with respect to 100 parts by mass. As shown in Table 7, in Example 24, it was possible to produce a bakery product having a sufficient texture and a texture with a glutinous feeling with good workability.
以上の結果から、本発明のベーカリー製品用組成物によって、十分なボリュームを有し、且つ粘りのあるもちもち感を有するベーカリー製品を、作業性良く製造できることが示唆された。 From the above results, it was suggested that the bakery product having sufficient volume and sticky feeling can be produced with good workability by the composition for bakery products of the present invention.
なお、本発明は上記の実施の形態の構成及び実施例に限定されるものではなく、発明の要旨の範囲内で種々変形が可能である。 In addition, this invention is not limited to the structure and Example of said embodiment, A various deformation | transformation is possible within the range of the summary of invention.
本発明により、十分なボリュームを有し、且つ粘りのあるもちもち感を有するベーカリー製品を作業性良く製造することができる。
According to the present invention, a bakery product having a sufficient volume and having a sticky feeling can be produced with good workability.
Claims (7)
前記損傷澱粉量が１５質量％以上の米粉の含有量が、前記小麦粉１００質量部に対して１〜１５質量部であり、
前記ヒドロキシプロピル化澱粉及び／又はアセチル化澱粉の含有量が、前記小麦粉１００質量部に対して１〜３０質量部であることを特徴とするベーカリー製品用組成物。 A composition for a bakery product comprising wheat flour, rice flour having a damaged starch content of 15% by mass or more, and hydroxypropylated starch and / or acetylated starch,
The amount of rice flour having a damaged starch amount of 15% by mass or more is 1 to 15 parts by mass with respect to 100 parts by mass of the wheat flour.
Content of the said hydroxypropylated starch and / or acetylated starch is 1-30 mass parts with respect to 100 mass parts of said wheat flour, The composition for bakery products characterized by the above-mentioned.
The manufacturing method of a bakery product including the process of heating the dough for bakery products of Claim 6.
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