JP3033828B1 - Bakery product manufacturing method - Google Patents

Abstract

[PROBLEMS] To have a light texture and aroma that cannot be obtained from bakery products using flour, other flours and starches,
Disclosed is a method for producing a bakery product having extremely good meltability in the mouth and having an unprecedented texture and flavor. SOLUTION: The rice is pregelatinized by steaming a cereal raw material mainly composed of rice, and then roasted to further pregelatinize the rice. The cereal raw material mainly composed of pregelatinized rice is pulverized into fine powder. This finely powdered material is kneaded with eggs, sugar and water as a main raw material into a dough. After shaping the dough, the dough is heated and baked.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a bakery product using rice as a main raw material, and more particularly to a method for producing a bakery product having good texture, good digestion and absorption, and a rice-specific flavor.

[0002]

Conventionally, wheat flour or flour other than flour or starch as a main component has been kneaded with milk or dairy products, eggs, flavors, coloring agents, swelling agents, etc., and then molded. By heating such as baking, baked goods such as biscuits and cookies are manufactured, and breads such as roasted bread, fried bread, steamed bread, and waffles are manufactured. In bakery products such as baked confectionery and bread using flour as a main raw material, baked confectionery is required to have a light crispy texture and a good melting property in the mouth. They are crisp, have low lubrication, are soft, and have good mouth melting.

[0003] Various uses of rice flour in bakery products have been proposed for the purpose of improving the texture and the like of such bakery products.

Japanese Unexamined Patent Publication (Kokai) No. 61-12249 discloses a method for producing rice flour crepe and rice flour waffle using raw rice flour as raw materials and adding eggs, sugar and milk. Also, Japanese Patent Application Laid-Open No. 8-228662 discloses that in order to remove off-flavors of various ingredients that impair the flavor of baked confectionery, which is a bakery product, rice known as "fragrant rice" is powdered into bakery product powder. A technique for improving the quality by producing biscuits and the like by incorporating the same is disclosed. All of these prior arts use raw rice flour as a main raw material.

On the other hand, Japanese Patent Application Laid-Open No. Sho 62-205745 discloses a method of producing a lightly textured rice confectionery packaging cookie in which roasted rice confectionery dough is included in a cookie type of a flour main raw material having adjusted viscosity and baked as it is. Is disclosed,
Japanese Patent No. 179640 discloses a method for producing a baked confectionery which is obtained by crushing a commercially available flavored rice confectionery into fine hail shapes, mixing the crushed rice confectionery with the main ingredient of flour, and baking the mixture, leaving the chewyness and flavor of the rice confectionery. Have been. These prior arts produce a light-tasting confectionery by adding roasted rice confectionery to flour-based cookie seeds.

As described above, in the method of producing bakery products such as biscuits and cookies, rice flour and rice confectionery are used with emphasis on quality improvement such as texture and flavor. The technique described in Japanese Patent Application Laid-Open No. 61-12249 is intended to produce a more delicious waffle and the like without using any flour and using 100% of raw rice flour having a pale and heavy taste as a main raw material. Because raw rice flour is used instead of flour as the main raw material, if a low-moisture product with a light texture such as biscuits or cookies is manufactured by this method, a light and crispy food can be obtained. There is a problem that a feeling cannot be obtained.

[0007] Japanese Patent Application Laid-Open No. 8-228662 discloses a bakery product in which rice known as "fragrant rice" is powdered to remove off-flavors of various raw materials which impair the flavor of bakery products such as baked confectionery. It is disclosed that the quality is improved by making biscuits and the like contained in flour and improving the quality.In the examples of this publication, the quality of flour containing wool rice flour and the quality of biscuits made only with flour are compared. As a result, it is shown that the flavor, texture, and baked color are better in the former case. However, biscuits produced by adding unpolished rice flour to flour have a problem in that aging is accelerated and the shelf life is inferior to biscuits made only of flour. This is because gluten in wheat flour is diluted and starch content is increased when fresh rice flour is added, resulting in poor water absorption and insufficient water content required for pregelatinization as compared to wheat flour alone. This is because aging proceeds quickly.

[0008] When raw rice flour is used in place of flour as described above, it is not possible to obtain a crispy, light-textured and mouth-melting biscuit or cookie, and the obtained product has poor shelf life. There was a problem.

On the other hand, JP-A-62-205745 and JP-A-1-179640 disclose that the roasted rice confectionery dough is combined with a cookie to provide a very light texture.
Although it is disclosed to produce savory confectionery, these prior arts are basically only products combining rice confectionery and cookies, which are separate products, whereby rice confectionery is also contained in the flour dough. Due to the presence of grains and the like, a product with a good texture can be obtained, but it is a product different from biscuits and cookies.

The present invention has been made in view of the above problems, and has a light texture and aroma that cannot be obtained with a bakery using flour, other flours or starches, and has a good melting property in the mouth. It is an object of the present invention to provide a method for producing a bakery product which is extremely good and has an unprecedented texture and flavor.

[0011]

Means for Solving the Problems In view of the above objects, the present inventors have conducted various studies to produce a bakery product having good texture, fragrance and good melting in the mouth using rice as a raw material. It was found that if bakery products were manufactured by using rice as a main raw material in the form of flour and using it in place of flour or the like, the texture and dissolution in the mouth were improved to some extent, but there was still much room for improvement. So, after further research,
In order to produce a bakery product with good texture, fragrance and good dissolution from rice, the degree of pregelatinization of the rice used as the main ingredient must be sufficiently high. Was not always enough. Therefore, the raw material of rice is pre-gelatinized by steaming etc., and the roasted rice is further roasted as the main raw material, and butter, margarine, shortening and other fats and oils, sugar, eggs, moisture, swelling If the dough kneaded with the ingredients is molded into a predetermined shape and heated and expanded, a bakery product with a good texture, fragrance and good melting in the mouth can be obtained, and conventional flour, other flour and starch can be used. It has been found that a bakery product having a three-dimensional appearance can be manufactured, which has a better fire quality than that used as the main raw material and does not have a risk of uneven grilling or burning when thickly molded. In particular, it has been found that crushed rice having an increased degree of pregelatinization to 80-250 mesh to obtain a fine powder form can provide a bakery product having a better texture, a more fragrant taste and a better melting in the mouth. The present invention has been made based on these.

[0012] The method for producing a bakery product according to claim 1 of the present invention comprises the steps of: steaming a cereal raw material containing rice as a main component to gelatinize the rice; Pulverizing the cereal raw material mainly composed of pregelatinized rice into a fine powder, forming a dough kneaded with the fine powder as a main raw material together with eggs, sugar, and moisture, and then heating the dough to form the dough It is to be fired.

[0013] In a second aspect of the present invention, there is provided a method for producing a bakery product according to the first aspect, wherein the cereal raw material mainly composed of pregelatinized rice is pulverized to 80 to 250 mesh to obtain a fine powder. It is.

[0014] In a third aspect of the present invention, there is provided the method for producing a bakery product according to the first or second aspect, wherein the water is a seasoning liquid and / or a liquid dairy product.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing a bakery product according to the present invention will be described in detail using baked confectionery such as cookies, crackers and biscuits as an example.

First, a cereal raw material containing rice as a main component will be described. The rice used in the present invention is the same as that used as a raw material for rice crackers, and mochi rice, urchi rice and the like are appropriately selected and used depending on the desired flavor, texture, or the like, or both are used in combination. be able to. A mixture of one or more of these corn powders, such as corn, potato, and wheat, as needed, in a range that does not impair the flavor and texture of the rice is mixed with cereals. It can be a raw material.

The starch contained in the rice is pregelatinized by steaming the above-mentioned cereal raw material containing rice as a main component (first pregelatinization step). Steamed rice, rice cake,
It may be carried out by steaming wool rice or the like with a steaming basket, a kneading machine or the like. The cereal raw material mainly composed of rice after steaming is passed through a rolling roll, stretched, kneaded with a kneader or the like, formed into a predetermined shape, and then dried.
This drying may be performed by any method such as ordinary through-air drying.

Then, the cereal raw material that has undergone the first pregelatinization step by steaming is roasted and pregelatinized again (second pregelatinization step). This roasting may be performed by any method such as a ceramic burner, an infrared burner, and hot air firing.

By pregelatinizing the starch in rice in two stages in this manner, the degree of pregelatinization can be as high as 80% or more, preferably about 90% or more. Thereby, the following effects can be obtained.

That is, a comparison of the degree of pregelatinization between the rice confectionery and the wheat product is shown in Table 1 below.
It shows a very high degree of pregelatinization of around 0%.

[0021]

[Table 1]

In the production of rice confectionery, rice is heated at least twice by steaming and then roasting.
Basically, it is the same as the case where the material is pregelatinized twice by steaming and roasting as in this embodiment. Therefore, the cereal raw material mainly composed of rice in the present example is also 90%
It can be said that it shows a very high degree of alpha before and after. The reason for showing a very high degree of pregelatinization by steaming and roasting in this way is that when steaming rice into rice cakes, an appropriate amount of water is given and the starch is sufficiently pregelatinized and further roasted. This increases the degree of pregelatinization by heating, and evaporates the water to about 2%. Therefore, a decrease in the degree of pregelatinization due to aging is suppressed, and this high pregelatinized state can be maintained.

On the other hand, baked confectioneries using flour such as cookies and crackers have a low degree of pregelatinization although the moisture content after roasting is the same as that of rice confectionery. It is about 10 to 50%. It is presumed that the low degree of pregelatinization of baked confectionery using flour is not due to aging after production but due to insufficient pregelatinization at the time of production. Insufficient water involved in pregelatinization. That is, sugar is added to crackers and cookies, but since sugar is hydrophilic, it contributes to the prevention of product deterioration due to the water retention effect after pregelatinization. However, at the time of pregelatinization, starch and sugar scavenge water, and as a result, water is insufficient, pregelatinization of starch is not sufficiently performed, and when fats and oils such as butter and margarine are contained in a large amount, the fats and oils are reduced. It is believed that the components are hydrophobic and thus prevent starch from absorbing water, which inhibits pregelatinization. Furthermore, since the amount of water to be added is small in the manufacturing process of crackers and cookies, the lack of absolute water content is also considered to be a cause of the low degree of pregelatinization. Therefore, in the usual manufacturing process of bakery products such as crackers and cookies, if only raw rice flour is used instead of flour such as flour, for the same reason, raw rice flour has a high degree of pregelatinization as in this example. This hindered the improvement of the texture and mouthfeel of bakery products using rice flour. In addition, since the degree of pregelatinization is increased by twice pregelatinization and the starch granules are destroyed by drying in the roasting step, the starch absorbs water and the association of the starch molecules hardly occurs. As a result, aging hardly occurs, and an improvement can be seen in terms of long-term storage. In addition, starch having a high degree of pregelatinization has an effect of being very easily digested and absorbed because it is easily affected by enzymes. By these effects, in the present embodiment, the progress of aging in baked confectionery such as cookies using rice confectionery can be improved, and the texture and mouthfeel can be improved.

Next, the roasted dough pregelatinized by the roasting is pulverized to 80 to 250 mesh, particularly to about 200 mesh to obtain a fine powder. By pulverizing the roasted dough pregelatinized in this way to a fine particle size of about 80 to 250 mesh, it is possible to suppress the aging of the further pregelatinized rice starch, which is preferable. Also,
Since the particle size of normal flour is 100 mesh or more,
By pulverizing to 80 to 250 mesh, the rice flour can be made closer to the grain size of flour, and by making it into a finer powder, air can be uniformly contained with other raw materials such as fats, sugars, and moisture, as described later. In the preparation of the dough, a creamy dough can be prepared, and by heating and expanding the creamy dough uniformly containing air as described above, a baked confection having an extremely good meltability in the mouth can be obtained. In the case of baked confectionery using flour as a raw material, the texture of the dough increases due to the effect of gluten and the texture becomes heavy, but in the baked confectionery using rice of this example, the degree of alpha conversion is extremely high, In addition, since there is no factor for lowering the degree of pregelatinization, there is an effect that a baked confection having a light texture and a good digestibility can be provided.

The finely powdered roasted dough (roasted rice flour) pulverized to the above-mentioned particle size is kneaded with fats and oils, sugar, eggs, water, and, if necessary, seasonings, expanding agents and the like, and molded. Then, dough as baked confectionery such as cookies is prepared. As the above fats and oils, one or more kinds of solid fats and oils such as butter, margarine and shortening can be used. Eggs are not limited to raw whole eggs, raw egg whites, etc., but also whole frozen eggs, frozen egg whites, and even egg whites dried in powder form can be used. In addition, as the swelling agent, one kind or a combination of two or more kinds such as sodium bicarbonate, ammonium carbonate, and baking powder can be used. In addition, moisture suppresses dryness during mixing,
It is necessary for shape retention at the time of molding, but it is not necessary to be "water", and if it contains moisture, soy sauce, other seasoning liquid,
Alternatively, one or more of liquid dairy products such as condensed milk, milk, fresh cream and yogurt can be used as a substitute. Further, as the dough to be roasted rice flour, a crushed rice confectionery dough seasoned and dried with a seasoning liquid mainly containing soy sauce, or sesame, dried fruit, nuts, chocolate chips, Dough to which various flavors are imparted by adding a flavor or the like can be used.

Specifically, for example, it can be produced by applying a sugar batter method which is one of the production methods represented by butter cake. That is, first, fats and oils 40 to 6
0 parts by weight (preferably 50 parts by weight) is loosened so as to be easily mixed, and 30 to 50 parts by weight (preferably 48 parts by weight) of sugar is added and kneaded into a cream.
Next, 10 to 20 parts by weight (preferably 15 parts by weight) of the egg and 10 to 25 parts by weight (preferably 15 parts by weight) of water (or a seasoning liquid or a liquid dairy product) are added several times and mixed well. . Then, 90 to 100 parts by weight of the roasted rice flour, 0.5 to 1 part by weight of an expanding agent, and if necessary, gluten of 10 parts by weight or less for adjusting the hardness are added and mixed. At this time, in the case of a flour product such as an ordinary cookie, the gluten is not mixed, but is mixed with the flour without mixing so that gluten is not sticky.In this embodiment, gluten is not contained or gluten is added. Even so, a small amount is sufficient, so that all the ingredients can be kneaded in a creamy state, whereby a good mouth-melting feeling and a good texture can be obtained.

After the dough is prepared in this manner, the dough is formed into a predetermined shape by die cutting or the like.
Cookies can be manufactured by heating and expanding at 90 ° C. for 11 to 12 minutes.

In the method for producing baked confectionery, which is a bakery product of this embodiment, the roasted rice confectionery having an extremely high degree of pregelatinization is used as a fine powder, and is used as a main raw material. It has very good flowability, does not cause problems such as uneven baking even when it is formed thickly, and can produce baked confectionery such as cookies having a light texture and good digestibility and melting in the mouth. Since baked rice is used as a main ingredient, it is possible to provide baked confectionery that has a unique flavor of rice and has unprecedented aroma.

Furthermore, if soy sauce is added in place of water as a raw material and the mixture is baked, a rice cracker-style baked confection having a fragrant flavor unique to soy sauce can be obtained. Similarly, replace with milk, whipped cream, liquid dairy products such as yogurt, sake, mirin,
Various flavors can be imparted by substituting a seasoning liquid such as an acid, a mixture thereof, fruit juice, or the like. In addition, by using a crushed rice confectionery seasoned with a seasoning liquid mainly composed of soy sauce or the like as a roasted rice powder as a raw material, a baked confectionery having an unprecedented flavor and taste can be manufactured. Furthermore, by adding auxiliary materials such as sesame, dried fruit, and nuts, a variety of rich tastes can be expressed.

In addition, during the rice confectionery manufacturing process, there is no problem in quality due to uneven baking or cracking, but it is not good for rice confectionery such as rice crackers as a product. It is inevitable that good products will be produced. Therefore, in rice confectionery, since the raw materials such as rice are roasted after being steamed, defective products having no problem in quality are collected and pulverized and reused as raw materials in the bakery product manufacturing method of the present invention. It is also effective in terms of recycling in a comprehensive production line, and can also contribute to resource saving and energy saving.

As described above, the method for producing a bakery product of the present invention has been described by taking as an example the case of baked confectionery such as cookies, crackers and biscuits, but the present invention is not limited to this, and the present invention is not limited thereto. It is also applicable to breads. In this case, it is possible to produce a product that has low lubricity, is soft and melts well in the mouth, and has a crisp texture on the roasted surface.

[0032]

The present invention will be described in more detail with reference to the following specific examples. Example 1 Margarine (50.0 parts by weight) was loosened to facilitate mixing, 48 parts by weight of sugar was added and kneaded into a cream, and 15 parts by weight of whole egg and 15 parts by weight of water were added in several portions. , Mixed well. A roasted rice flour (pregelatinized rice flour) obtained by steaming, drying, and roasting a roasted rice confectionery dough into a 200-mesh mixture with a raw material mainly composed of wurtched rice.
100.0 parts by weight, 0.5 parts by weight of sodium chloride, 0.4 parts by weight of sodium bicarbonate, and 0.5 parts by weight of ammonium carbonate were added and mixed, and kneaded into a cream to obtain a dough. After shaping the dough into a predetermined shape, the dough is heated at about 185 ° C for 10
Cookies were obtained by expanding by heating and roasting for minutes.

For the cookie obtained in Example 1,
Sensory evaluation was performed on melting in the mouth, flavor and texture. The results are shown in Table 2 together with the ingredients. For comparison, the results of the same sensory evaluation for a normal cookie manufactured using wheat flour as a raw material (Comparative Example 1) are shown in Table 2 together with the blending of the raw materials.

Example 2 In Example 1, for the purpose of forming a thin dough,
Gluten was added to suppress breakage and maintain shape retention.
In the same manner, a cookie having a smaller thickness than that of Example 1 was produced.

With respect to the cookie obtained in Example 2,
Sensory evaluation on melting in the mouth, flavor and texture was carried out in the same manner as in Example 1. The results are shown in Table 2 together with the ingredients.

[0036]

[Table 2]

As is clear from Table 2, the cookie of Example 1 melted in the mouth and was evaluated to be extremely excellent in texture as compared with Comparative Example 1 which is a normal flour product. In addition, during the production, even if the product was molded to a good thickness and thick, there was no fear of uneven burning and burning, and a product with a three-dimensional appearance could be obtained. This is thought to be because the raw materials themselves have already been pregelatinized compared to biscuits and cookies made of flour products. The cookie of Example 2 was slightly harder than that of Example 1 due to the action of gluten, melted in the mouth, and was slightly inferior in texture. However, the cookie of Example 2 had a lighter texture and was more palatable than the comparative example. there were.

EXAMPLE 3 100.0 parts by weight of roasted rice flour (gelatinized rice flour) obtained by steaming and drying a raw material mainly composed of mochi rice and then pulverizing the roasted rice confectionery dough into 200 mesh. , Margarine 50.0 parts by weight, sugar 48.0 parts by weight, whole egg 15.
0 parts by weight, 0.4 parts by weight of sodium bicarbonate, 0.5 parts of ammonium carbonate
A cookie was produced in the same manner as in Example 1 except that the weight was 15.0 parts by weight and water was 15.0 parts by weight.

The cookie obtained in this way had a unique flavor of mochi rice unlike the cookie of Example 1 using roasted rice flour mainly composed of wurch rice, and was delicious.

Example 4 The raw materials were prepared by steaming and drying a raw material mainly composed of mochi rice, and then roasting the roasted rice confectionery dough into 200 meshes, 50.0 parts by weight of roasted rice flour (gelatinized rice flour). 50.0 parts by weight of roasted rice flour (gelatinized rice flour) obtained by steaming, drying and then roasting a roasted rice confectionery dough obtained by subjecting a raw material mainly composed of wurtched rice to 250 mesh, 50.0 parts by weight of margarine,
48.0 parts by weight of sugar, 15.0 parts by weight of whole egg, 0.4 sodium bicarbonate
A cookie was produced in the same manner as in Example 1, except that the weight parts were 0.5 parts by weight of ammonium carbonate and 15.0 parts by weight of water.

The cookies obtained in this manner had a fragrance like rice confectionery, and had good flavor and texture.

Example 5 The raw material was blended with raw material consisting mainly of urchi rice, steamed, dried and then roasted. The roasted rice confectionery dough was pulverized to 200 mesh and roasted rice flour (gelatinized rice flour) 100.0 parts by weight. , Margarine 50.0 parts by weight, sugar 48.0 parts by weight, whole egg 1
Baked confectionery was produced in the same manner as in Example 1, except that 5.0 parts by weight, 0.4 parts by weight of sodium bicarbonate, 0.5 parts by weight of ammonium carbonate, and 10.0 parts by weight of soy sauce were used.

Thus, the baked confectionery of Example 5 produced using soy sauce instead of water has a fragrant smell peculiar to soy sauce at the time of baking. It was baked goods.

EXAMPLE 6 70.0 parts by weight of roasted rice flour (pregelatinized rice flour) obtained by steaming and drying a raw material mainly composed of wurtched rice and pulverizing the roasted rice confectionery dough into 200 mesh 30.0 parts by weight of seasoned roasted rice flour obtained by pulverizing a soy sauce flavored rice confectionery obtained by attaching a seasoning liquid mainly containing soy sauce to this roasted rice confectionery dough to 200 mesh, and 50.0 parts by weight of margarine , Sugar 48.0 parts by weight, whole egg 15.0 parts by weight, sodium bicarbonate 0.4 parts by weight, ammonium carbonate 0.5 parts by weight, water 1
A baked confectionery was produced in the same manner as in Example 1 except that the weight was 5.0 parts by weight.

As described above, the baked confectionery of Example 6 produced by using rice flour obtained by pulverizing rice confectionery seasoned with soy sauce-based seasoning liquid as a part of the roasted rice flour is the same as Example 5 using soy sauce. Was also a rice cracker-style baked confection with a different soy sauce flavor.

[0046]

The method for producing a bakery product according to the first aspect of the present invention is a method for producing a bakery product by pulverizing a cereal raw material mainly composed of rice having a very high degree of pregelatinization by two pregelatinizations by steaming and roasting. As the main ingredient is used, the problem of quality due to aging of rice flour has been improved, and because of the high degree of pregelatinization, the firing during firing is good. This can provide a homogeneous product without any defects, thereby increasing the efficiency in the firing step and suppressing the occurrence of defective products. In addition, the bakery product of the present invention thus obtained has a fragrance peculiar to the roasted rice flour because the roasted rice flour is used in the form of fine powder, and the mouth melts, and the texture is extremely good. is there. In addition, it has the advantage of good digestion and absorption due to its high degree of pregelatinization.

In a second aspect of the present invention, there is provided a method for producing a bakery product according to the first aspect, wherein the cereal raw material mainly composed of pregelatinized rice is pulverized to 80 to 250 mesh to obtain a fine powder. It is. For this reason, it is possible to provide a bakery product having a more excellent texture.

Further, in the method for producing a bakery product according to a third aspect, in the first or second aspect, the water is a seasoning liquid and / or a liquid dairy product. For this reason, it is possible to provide a bakery product having various flavors and tastes which have not existed in the past together with the flavor and texture of rice flour.

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Claims (3)

(57) [Claims] Claims 1. A cereal raw material mainly composed of rice is steamed, the rice is pregelatinized, and then roasted to further pregelatinize the rice. A bakery product manufacturing method comprising: pulverizing a dough into a fine powder, forming a dough kneaded with eggs, sugar, and water using the fine powder as a main raw material, and then heating and baking the dough. 2. The method for producing a bakery product according to claim 1, wherein the cereal raw material mainly composed of pregelatinized rice is pulverized to 80 to 250 mesh to obtain a fine powder. 3. The method for producing a bakery product according to claim 1, wherein the water is a seasoning liquid and / or a liquid dairy product.