JP3701235B2

JP3701235B2 - Dough

Info

Publication number: JP3701235B2
Application number: JP2001371217A
Authority: JP
Inventors: 寿男関口; 豊前田
Original assignee: Miyoshi Oil and Fat Co Ltd
Current assignee: Miyoshi Oil and Fat Co Ltd
Priority date: 2001-12-05
Filing date: 2001-12-05
Publication date: 2005-09-28
Anticipated expiration: 2021-12-05
Also published as: JP2003169593A

Description

【０００１】
【発明の属する技術分野】
本発明はパン生地に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
従来より米粉は、団子や米菓子の原料として利用されているが、余剰米の有効利用手段として、近年、米粉を小麦粉の代替えとして、パン、麺類、小麦粉菓子等の小麦粉の利用分野において広範囲に利用することが試みられている。
【０００３】
米粉は澱粉粒が複粒で粒の大きさも不定形であり、強固な細胞壁組織で包まれているため、利用範囲が非常に狭く、小麦粉の完全な代替品として利用することは困難であった。米粉を小麦粉の代替えとしてパン生地に使用する場合、製品のボリュームアップを図るためにグルテンを配合することが行われているが、米粉は糊化温度が高く吸水率が大きいためグルテンとの適合性が非常に悪く、生地切れが発生したり、生地の保形性が乏しいために腰折れが顕著に発生する等の問題があった。このため米粉を小麦粉の代替えとして利用する場合、少量を配合して用いられているに過ぎなかった。
【０００４】
このような問題を解決する方法として、米原料にマセレイティング酵素処理した後、製粉して得た米粉に、澱粉やセルロース以外の多糖類、グルテン等を配合したもの（特開平４−２８７６５２号）、米原料をヘミセルラーゼ、ペクチナーゼ、ペクチンエステラーゼ等の酵素含有水溶液に浸漬した後、微細粉化したものに活性グルテンを添加したパン生地用米粉（特開平５−６８４６８号）、クエン酸ナトリウム、乳酸ナトリウム、リンゴ酸ナトリウム、酢酸ナトリウム等の有機酸水溶液に米原料を浸漬した後、製粉して得た米粉にバイタルグルテン等を配合してパン、ケーキ等の原料として用いること（特開２０００−１７５６３６号）等が提案されている。
【０００５】
しかしながら、上記した方法で製粉した米粉にグルテンを配合したパン用米粉を用いてパンを製造した場合も、釜のびが悪く、焼成後のボリュームが充分出ない、風味、食感が悪い等の問題があった。
【０００６】
本発明は上記従来技術の課題を解決すべく鋭意研究した結果、パン用米粉と、糊化開始温度が特定の範囲にある澱粉とを併用することにより、小麦粉と併用しなくても優れた性状のパンを製造することができることを見出し本発明を完成するに至った。
【０００７】
【課題を解決するための手段】
即ち本発明のパン生地は、米粉にグルテンを配合したパン用米粉と、偏光顕微鏡法による糊化開始温度が５２〜６０℃の澱粉とを含み、小麦粉を含まないパン生地であって、パン生地中に、糊化開始温度が５２〜６０℃の澱粉が、パン用米粉重量の１〜３０重量％配合されていることを特徴とする。本発明のパン生地は、糊化開始温度が５２〜６０℃の澱粉を、食用油脂に分散させて配合したものが好ましい。
【０００８】
【発明の実施の形態】
本発明においてパン用米粉としては、グルテンとの適合性を高めたもの、つまり米粉の粒径が細かく、安息角が小さく、水との濡れ特性が大きい等の特性を持たせたものである。たとえば、特開平４−２８７６５２号、特開平５−６８４６８号、特開２０００−１７５６３６号等に記載の方法により米原料を微細粉化して得た米粉に、バイタルグルテン等のグルテンを配合したもの等が挙げられる。
より具体的には新潟製粉（株）製の商品名“パウダーライスＡ一般”、“パウダーライスＡ食パン”等が挙げられる。また近藤製粉（株）製の商品名“さらら”にグルテンを配合したものも本発明においてパン用米粉として用いることができる。上記“さらら”等の米粉とグルテンとを配合して用いる場合、両者の配合割合は、米粉８０〜８５重量％、グルテン１５〜２０重量％が好ましい。またグルテンとしては、バイタルグルテン（活性グルテン）、変性グルテン等の植物性蛋白を用いることができる。
【０００９】
本発明のパン生地には、糊化開始温度が５２〜６０℃の澱粉が、パン用米粉重量の１〜３０重量％配合されていることが必要であるが、糊化開始温度が５２〜６０℃の澱粉はパン用米粉重量の４〜１０重量％量配合されていることがより好ましい。糊化開始温度が５２〜６０℃の澱粉のパン生地中における配合量が、パン用米粉重量の１重量％未満の量であると、生地の改良効果が得られず、生地切れが発生したり、生地の保形性が乏しくなり、ボリューム不足で腰折れの激しい製品となり、３０重量％を超える量であると配合した澱粉の風味と食感が製品中にあらわれ、米粉本来の風味と独特の粘り気のある食感が損なわれる。糊化開始温度が５２〜６０℃の澱粉としては、例えば小麦澱粉、馬鈴薯澱粉、タピオカ澱粉、甘藷澱粉等が挙げられ、これらは単独又は２種以上混合して用いることができる。
【００１０】
上記糊化開始温度は偏光顕微鏡法（Schoch & Maywald, 1956）によって測定したものである。即ち、０．１〜０．２重量％の澱粉懸濁液を調製し、この懸濁液１滴をスライドガラスに取り、２℃／分で昇温する。２０℃から５℃間隔で顕微鏡写真を撮り、後で偏光像消失率をカウントし、偏光像の消失率から糊化澱粉粒の割合（％）を算出し、その時の温度に対してプロットする。このようにして得られた糊化澱粉粒の割合／温度曲線から、糊化澱粉粒の割合が２％の時の温度を糊化開始温度とした。また糊化澱粉の割合が９８％となる時の温度を糊化終了温度とする。
【００１１】
本発明のパン生地には、上記パン用米粉、澱粉の他に、通常、食塩、イーストが配合されるが、更に必要に応じ、砂糖・水飴・蜂蜜等の糖類、食塩、粉乳・バター・練乳・生クリーム等の乳製品、植物性クリーム、食用油脂、卵、乳化剤、酵素、香料、イースト、ベーキングパウダー等を配合することができる。本発明のパン生地は、例えば上記パン用米粉、糊化開始温度が５２〜６０℃の澱粉、食塩、イースト、水及び必要に応じてその他の配合物を配合し、混捏して調製することができる。本発明のパン生地において、食塩、イースト、水の好ましい配合割合は、食塩１〜２．５重量部、イースト２〜６重量部、水７０〜８０重量部である。
【００１２】
本発明のパン生地は、上記糊化開始温度が５２〜６０℃の澱粉を食用油脂に分散させてパン生地に配合することが好ましい。糊化開始温度が５２〜６０℃の澱粉を食用油脂に分散させる場合、食用油脂を澱粉の２〜２０倍量用いることが好ましい。澱粉を食用油脂に分散させるには、食用油脂を加熱溶融し、これに澱粉を添加して急冷、混和する方法を採用することができる。この際、食用油脂中には必要に応じて乳化剤、香料等を配合しても良い。糊化開始温度が５２〜６０℃の澱粉を食用油脂に分散させてパン用米粉に配合することにより、パン生地中における澱粉の分散性が向上され、その結果澱粉が均一に生地中に拡散出来るため澱粉だけで分散させるよりも少量の添加量で最大限の効果を発揮させることができると共に、安定した生地が作成出来る効果がある。糊化温度が５２〜６０℃の澱粉を食用油脂に分散させて配合する場合、例えばパン用米粉、食塩、イースト、水及びその他の配合物を添加、混捏した後、食用油脂に分散させた澱粉を添加、混捏してパン生地を調製する方法を採用することが好ましい。
【００１３】
上記食用油脂としては、通常、マーガリンやショートニング用として用いられているもので、例えば牛脂、豚脂、魚油等の動物油脂、ナタネ油、綿実油、コーン油、サフラワー油、パーム油、ヤシ油、サンフラワー油、ピーナッツ油、オリーブ油、カボック油、米糠油等の植物油脂、或いはこれらの硬化油、エステル交換油、分別油等が用いられる。本発明において食用油脂は１種又は２種以上を混合して用いることができ、固体脂含有指数（ＳＦＣ）が１０℃で２〜８０、２０℃で１〜７０、３０℃で５０以下であることが好ましい。
【００１４】
本発明のパン生地は上記のようにして調製した後、発酵、成形、熟成等の工程を経た後、焼成することによりパンを製造することができる。
【００１５】
【実施例】
以下、実施例を挙げて本発明を更に詳細に説明する。
実施例１
パウダーライスＡ一般（新潟製粉（株）製）１００重量部、馬鈴薯澱粉（糊化開始温度５６℃）８重量部、食塩１．８重量部、砂糖７重量部、脱脂粉乳３重量部、全卵８重量部、ショートニング８重量部、イースト３重量部、水７３重量部を関東混合機株式会社製縦型ミキサーに配合し、低速で３分、中低速で１２分混捏してパン生地を調製した。このパン生地を２７℃、湿度７５％の発酵室内で１０分間発酵させた後、４００ｇづつに分割し、更に１０分間パン生地を休ませ（ベンチタイム）、その後、ワンローフ型に成形して３８℃、湿度８５％のホイロ内で６０分間最終発酵させた。次いで２００℃のオーブン内で２５分間焼成して山形食パンを得た。得られた食パンのボリューム感、生地切れ、腰折れの有無、ソフトさの経時変化、および食感の総合評価を以下の方法で測定した。結果を表１、表２に示す。
【００１６】
食パンのボリューム感
焼成３時間後のパンの容積を測定した。
【００１７】
食パンの生地切れ
焼成後の食パンの生地切れを目視で観察
○・・生地切れ無し
×・・生地切れあり
【００１８】
食パンの腰折れ
焼成後の食パンの腰折れを目視にて観察
○・・腰折れ無し
×・・腰折れあり
【００１９】
食パンのソフトさの経時変化
焼成した食パンを２０℃の恒温室に保管し、２４時間後の４０％圧縮時のクラムのソフトさをクリープメーターにより測定した。
単位：かたさ応力（Ｎ／ｍ^２）・・・かたさ応力が大きいほどクラムは硬くなる。
【００２０】
食パンの食感
モチモチ感、口溶け、歯切れ、風味について、パネルテストを行い、総合評価した。
【００２１】
【表１】

【００２２】
【表２】

【００２３】
実施例２
なたね硬化油（融点３４℃）６０重量部を加熱溶融し、これに馬鈴薯澱粉澱粉（糊化開始温度５６℃）４０重量部を添加、急冷、混和してなたね硬化油に澱粉を分散させた。一方、パウダーライスＡ一般１００重量部、砂糖７重量部、食塩１．８重量部、脱脂粉乳３重量部、全卵８重量部、イースト３重量部及び水７２重量部を、低速で３分、中低速で２分混捏した後、前記澱粉を分散させた油脂を１０重量部（澱粉として４％）を添加し、更に低速で２分、中低速で９分混捏してパン生地を調製した。この生地より実施例１と同様にして山形食パンを焼成した。得られた食パンの性状を同様にして評価した結果を表１にあわせて示す。
【００２４】
比較例１
パウダーライスＡ一般を１００重量部用い、馬鈴薯澱粉を使用しなかった他は実施例１と同様にしてパン生地を調製し、この生地から同様にして山形食パンを焼成した。得られた食パンの性状を同様にして評価した結果を表１に示す。
【００２５】
比較例２
強力（小麦粉）粉１００重量部、食塩１．８重量部、砂糖７重量部、脱脂粉乳３重量部、ショートニング６重量部、全卵８重量部、イースト３重量部、イーストフード０．１重量部、水６４重量部を用い、実施例１と同様にしてパン生地を調製した。このパン生地から実施例１と同様にして山形食パンを得た。得られた食パンの性状を同様にして評価した結果を表１に示す。
【００２６】
【発明の効果】
以上説明したように本発明のパン生地は、小麦粉を使用することなく米粉のみを使用していながら、生地切れが発生したり、保形性が悪く腰折れが発生する等の問題がなく、小麦粉を用いて焼成した通常のパンと同様の優れたボリューム感を有し、また焼成直後のソフトさが長く時間持続され、しかも食感に優れる等の効果を奏する。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to bread dough.
[0002]
[Prior art and problems to be solved by the invention]
Conventionally, rice flour has been used as a raw material for dumplings and rice confectionery, but as an effective means of surplus rice, rice flour has been used as a substitute for flour in recent years, and has been widely used in the field of flour such as bread, noodles, and flour confectionery. There are attempts to use it.
[0003]
Rice flour has a double starch granule, irregular grain size, and is wrapped in a strong cell wall tissue, making it extremely difficult to use as a complete substitute for wheat flour. . When rice flour is used in bread dough as a substitute for wheat flour, gluten is added to increase the volume of the product, but rice flour has a high gelatinization temperature and high water absorption rate, so it is compatible with gluten. There were problems such as the occurrence of a piece of fabric that was very bad, and the fact that the shape of the fabric was poor, resulting in significant folding of the waist. For this reason, when using rice flour as a substitute for wheat flour, only a small amount is used.
[0004]
As a method for solving such a problem, a rice flour obtained by milling a rice raw material and then milling is mixed with polysaccharides other than starch or cellulose, gluten, etc. (Japanese Patent Laid-Open No. 4-287765) , Rice flour for bread dough (Japanese Patent Laid-Open No. 5-68468), sodium citrate, sodium lactate prepared by immersing rice raw materials in aqueous solutions containing enzymes such as hemicellulase, pectinase, pectinesterase, etc. , After immersing the rice raw material in an organic acid aqueous solution such as sodium malate, sodium acetate, etc. and then milling the rice flour, it is used as a raw material for bread, cakes, etc. (Japanese Patent Laid-Open No. 2000-175636) ) Etc. have been proposed.
[0005]
However, even when bread is produced using rice flour milled with the above method and gluten mixed with gluten, problems such as poor pot spread, insufficient volume after baking, flavor, poor texture, etc. was there.
[0006]
As a result of diligent research to solve the above-mentioned problems of the prior art, the present invention uses a rice flour for bread and a starch having a gelatinization start temperature in a specific range, so that excellent properties can be obtained without using wheat flour. The present invention has been completed by finding that the bread can be produced.
[0007]
[Means for Solving the Problems]
That dough of the present invention, the rice flour for bread blended with gluten rice flour, gelatinization starting temperature observed contains a starch 52-60 ° C. by polarized light microscopy, a dough containing no wheat flour, in bread dough The starch having a gelatinization start temperature of 52 to 60 ° C. is blended in an amount of 1 to 30% by weight of the bread rice flour. The bread dough of the present invention is preferably prepared by dispersing starch having a gelatinization start temperature of 52 to 60 ° C. in edible fats and oils.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, the rice flour for bread has improved compatibility with gluten, that is, has the characteristics that the particle size of rice flour is fine, the angle of repose is small, and the wettability with water is large. For example, rice flour obtained by finely pulverizing rice raw materials by the methods described in JP-A-4-2877652, JP-A-5-68468, JP-A-2000-175636, etc., and gluten such as vital gluten are blended. Is mentioned.
More specifically, trade names “Powder Rice A General”, “Powder Rice A Bread” manufactured by Niigata Flour Milling Co., Ltd. and the like can be mentioned. In addition, a product obtained by blending gluten with the trade name “Sara” manufactured by Kondo Flour Milling Co., Ltd. can also be used as bread rice flour in the present invention. When the rice flour such as “Sara” and gluten are blended and used, the blending ratio of both is preferably 80 to 85% by weight of rice flour and 15 to 20% by weight of gluten. As gluten, vegetable proteins such as vital gluten (active gluten) and modified gluten can be used.
[0009]
In the bread dough of the present invention, it is necessary that starch having a gelatinization start temperature of 52 to 60 ° C. is blended in an amount of 1 to 30% by weight of the rice flour for bread, but the gelatinization start temperature is 52 to 60 ° C. It is more preferable that 4 to 10% by weight of the starch is blended in the weight of bread rice flour. If the blending amount of starch having a gelatinization start temperature of 52 to 60 ° C. in the bread dough is less than 1% by weight of the rice flour for bread, the dough improving effect cannot be obtained, and the dough breakage occurs. The shape retention of the dough becomes poor, the volume becomes insufficient and the product is severely broken, and the flavor and texture of the starch blended with the amount exceeding 30% by weight appears in the product, and the original flavor and unique stickiness of rice flour A certain texture is impaired. As starch whose gelatinization start temperature is 52-60 degreeC, wheat starch, potato starch, tapioca starch, sweet potato starch etc. are mentioned, for example, These can be used individually or in mixture of 2 or more types.
[0010]
The gelatinization onset temperature was measured by polarized light microscopy (Schoch & Maywald, 1956). That is, a 0.1 to 0.2% by weight starch suspension is prepared. One drop of this suspension is placed on a glass slide and heated at 2 ° C./min. Micrographs are taken at intervals of 20 ° C. to 5 ° C., the rate of disappearance of the polarized image is counted later, the ratio (%) of gelatinized starch granules is calculated from the rate of disappearance of the polarized image, and plotted against the temperature at that time. From the ratio / temperature curve of gelatinized starch granules thus obtained, the temperature when the ratio of gelatinized starch granules was 2% was defined as the gelatinization start temperature. The temperature at which the proportion of gelatinized starch reaches 98% is defined as the gelatinization end temperature.
[0011]
The bread dough of the present invention is usually mixed with salt and yeast in addition to the above-mentioned rice flour and starch for bread, but if necessary, sugars such as sugar, starch syrup, and honey, salt, powdered milk, butter, condensed milk, Dairy products such as fresh cream, vegetable creams, edible oils and fats, eggs, emulsifiers, enzymes, fragrances, yeast, baking powder and the like can be blended. The bread dough of the present invention can be prepared, for example, by blending the above-mentioned rice flour for bread, starch having a gelatinization start temperature of 52 to 60 ° C., salt, yeast, water and other blends as necessary, and kneading. . In the bread dough of the present invention, preferable blending ratios of salt, yeast and water are 1 to 2.5 parts by weight of salt, 2 to 6 parts by weight of yeast, and 70 to 80 parts by weight of water.
[0012]
The bread dough of the present invention is preferably blended in bread dough by dispersing the starch having a gelatinization start temperature of 52 to 60 ° C. in edible fats and oils. When starch having a gelatinization start temperature of 52 to 60 ° C. is dispersed in edible oils and fats, it is preferable to use 2 to 20 times the amount of edible oils and fats. In order to disperse starch in edible fats and oils, it is possible to employ a method in which edible fats and oils are heated and melted, starch is added thereto, and then rapidly cooled and mixed. Under the present circumstances, you may mix | blend an emulsifier, a fragrance | flavor, etc. in edible fats and oils as needed. Dispersion of starch in bread dough is improved by dispersing starch having a gelatinization start temperature of 52-60 ° C. in edible oils and blended with bread rice flour. As a result, starch can be uniformly dispersed in the dough. The maximum effect can be achieved with a small amount of addition, compared with the case of dispersing only with starch, and there is an effect that a stable dough can be produced. When starch with a gelatinization temperature of 52 to 60 ° C. is dispersed in edible oils and fats, for example, starch for bread, salt, yeast, water and other compounds are added and kneaded and then dispersed in edible oils and fats. It is preferable to adopt a method of preparing bread dough by adding and kneading.
[0013]
The edible oil and fat is usually used for margarine and shortening, for example, beef tallow, pork tallow, fish oil and other animal oils, rapeseed oil, cottonseed oil, corn oil, safflower oil, palm oil, coconut oil, Vegetable oils and fats such as sunflower oil, peanut oil, olive oil, kabok oil, and rice bran oil, or hardened oils, transesterified oils, and fractionated oils thereof are used. In this invention, edible fats and oils can be used 1 type or in mixture of 2 or more types, and solid fat content index (SFC) is 2-80 at 10 degreeC, 1-70 at 20 degreeC, and 50 or less at 30 degreeC. It is preferable.
[0014]
After the bread dough of the present invention is prepared as described above, it can be baked after being subjected to processes such as fermentation, molding, and aging, and then bread can be produced.
[0015]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples.
Example 1
Powder Rice A General (Niigata Flour Milling Co., Ltd.) 100 parts by weight, potato starch (gelatinization start temperature 56 ° C) 8 parts by weight, salt 1.8 parts by weight, sugar 7 parts by weight, skim milk powder 3 parts by weight, whole egg 8 parts by weight, 8 parts by weight of shortening, 3 parts by weight of yeast and 73 parts by weight of water were blended in a vertical mixer manufactured by Kanto Mixer Co., Ltd., and kneaded for 3 minutes at low speed and 12 minutes at medium to low speed to prepare bread dough. This dough is fermented for 10 minutes in a fermentation chamber at 27 ° C. and 75% humidity, then divided into 400 g portions, and the dough is rested for 10 minutes (bench time), and then molded into a one-loaf mold to 38 ° C. and humidity Final fermentation for 60 minutes in 85% proofer. Subsequently, it was baked in an oven at 200 ° C. for 25 minutes to obtain a mountain-shaped bread. The resulting bread was measured for volume feeling, dough breakage, presence / absence of hip break, change in softness over time, and overall evaluation of texture. The results are shown in Tables 1 and 2.
[0016]
The volume of bread was measured 3 hours after baking bread.
[0017]
Observe the dough in the bread after baking. ○ ・・ No dough cut × ・・ There is a dough cut.
Observed visually broken bread of bread after baking Bread bread ○ ・・ No waist break × ・・ There is waist break [0019]
Temporal change in bread bread softness The baked bread bread was stored in a constant temperature room at 20 ° C., and the softness of crumbs at 40% compression after 24 hours was measured with a creep meter.
Unit: Hardness stress (N / m ² ): The higher the hardness stress, the harder the crumb.
[0020]
A panel test was conducted and comprehensively evaluated for the texture of the bread, the melting of the mouth, the crispness, and the flavor.
[0021]
[Table 1]

[0022]
[Table 2]

[0023]
Example 2
60 parts by weight of rapeseed oil (melting point 34 ° C.) is heated and melted, 40 parts by weight of potato starch (gelatinization start temperature 56 ° C.) is added to this, rapidly cooled and mixed to disperse the starch in the rapeseed oil. It was. Meanwhile, powder rice A general 100 parts by weight, sugar 7 parts by weight, salt 1.8 parts by weight, skim milk powder 3 parts by weight, whole egg 8 parts by weight, yeast 3 parts by weight and water 72 parts by weight, 3 minutes at low speed, After mixing for 2 minutes at medium and low speed, 10 parts by weight (4% as starch) of the fats and oils in which the starch was dispersed was added and further kneaded for 2 minutes at low speed and 9 minutes at medium and low speed to prepare bread dough. Yamagata bread was baked from this dough in the same manner as in Example 1. The results of evaluating the properties of the resulting bread in the same manner are shown in Table 1.
[0024]
Comparative Example 1
A bread dough was prepared in the same manner as in Example 1 except that 100 parts by weight of powder rice A in general was used and no potato starch was used. Table 1 shows the results of evaluating the properties of the resulting bread in the same manner.
[0025]
Comparative Example 2
100 parts by weight of strong (flour) flour, 1.8 parts by weight of salt, 7 parts by weight of sugar, 3 parts by weight of skim milk powder, 6 parts by weight of shortening, 8 parts by weight of whole egg, 3 parts by weight of yeast, 0.1 part by weight of yeast food A dough was prepared in the same manner as in Example 1 using 64 parts by weight of water. From this bread dough, Yamagata white bread was obtained in the same manner as in Example 1. Table 1 shows the results of evaluating the properties of the resulting bread in the same manner.
[0026]
【The invention's effect】
As explained above, the bread dough of the present invention uses wheat flour without using any flour, but does not have problems such as breakage of the dough, poor shape retention and waist breakage, etc. It has an excellent volume feeling similar to that of a normal bread baked and has the effect that the softness immediately after baking lasts for a long time and is excellent in texture.

Claims

And rice flour for bread blended with gluten rice flour, gelatinization starting temperature observed contains a starch 52-60 ° C. by polarized light microscopy, a dough containing no wheat flour, in bread dough, gelatinization starting temperature 52 Bread dough characterized in that starch at -60 ° C is blended in an amount of 1 to 30% by weight based on the weight of rice flour for bread.

The bread dough according to claim 1, wherein starch having a gelatinization start temperature of 52 to 60 ° C is dispersed and blended in edible fats and oils.