JP5507352B2 - Germinated brown rice mixed flour for bread making - Google Patents
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- JP5507352B2 JP5507352B2 JP2010139383A JP2010139383A JP5507352B2 JP 5507352 B2 JP5507352 B2 JP 5507352B2 JP 2010139383 A JP2010139383 A JP 2010139383A JP 2010139383 A JP2010139383 A JP 2010139383A JP 5507352 B2 JP5507352 B2 JP 5507352B2
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical group O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 11
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- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、製パンに適したミックス粉に関するものである。 The present invention relates to a mixed flour suitable for breadmaking.
従来より、小麦アレルギーがある者でもパンが食べられるように、製パン用原料として米を原料とした粉の開発及びパンの製造方法の開発が行われている。
例えば、特許文献1(特開2006−136257号公報)には、焙焼された玄米粉100重量部、タピオカ澱粉又は葛澱粉などの澱粉1〜20重量部を水と混合して加熱した糊状体、酵母及び水を混合し、発酵させた後に焼成する米粉パンの製造方法が開示されている。
例えば、特許文献2(特開2004−267144号公報)には、(1)うるち米から得られた米粉の全量を100質量部とした場合、そのうちの4〜8質量部をその10〜15倍量の水と混合し、加熱して、米粉中のデンプンをα化して、粘稠なスラリー状物を得て、(2)該スラリー状物を、残りの米粉、残りの米粉の0.1〜0.2倍量の水及び酵母と混合して、流動性を有するパン生地を調製し、(3)該パン生地を成形容器に流し込み、(4)該成形容器を加熱して、パン生地を発酵させ、(5)該発酵物をオーブンで焼成することを含み、得られるパンが、実質的にグルテンを含まないうるち米を主原料とするパンの製造方法が開示されている。
例えば、特許文献3(特許第3611802号号公報)には、粘性と粘弾性の両者とも優れている団子や餅菓子等のみならず、パン類や洋菓子、麺類のような非常に弾力のある加工食品も製造に適した、発芽後の発芽玄米を湿熱加熱し発芽玄米中の澱粉を部分的にα化させた後、乾燥を行い、ついで粉砕して得られる発芽玄米粉であって、水分量が5〜10%、α化度が10〜60%、一般生菌数が1,000CFU/g以下である発芽玄米粉が開示されている。
2. Description of the Related Art Conventionally, development of flour using rice as a raw material for bread making and development of a method for producing bread have been performed so that even people who are allergic to wheat can eat bread.
For example, in Patent Document 1 (Japanese Patent Application Laid-Open No. 2006-136257), a paste-form obtained by mixing 100 parts by weight of roasted brown rice flour, 1 to 20 parts by weight of starch such as tapioca starch or kuzu starch and mixing with water. The manufacturing method of the rice flour bread | baked after mixing a body, yeast, and water and making it ferment is disclosed.
For example, in patent document 2 (Unexamined-Japanese-Patent No. 2004-267144), (1) When the total amount of the rice flour obtained from glutinous rice is 100 parts by mass, 4 to 8 parts by mass thereof is 10 to 15 times the amount. The mixture is heated with water to gelatinize starch in the rice flour to obtain a viscous slurry, and (2) the slurry is made up of 0.1 to 0.1 of the remaining rice flour and the remaining rice flour. Mix with 0.2 times the amount of water and yeast to prepare fluid dough, (3) pour the dough into a forming container, (4) heat the forming container to ferment the dough, (5) A method for producing bread comprising baking the fermented product in an oven, and the resulting bread is made mainly of glutinous rice substantially free of gluten is disclosed.
For example, Patent Document 3 (Japanese Patent No. 361802) discloses not only dumplings and candy sweets that are excellent in both viscosity and viscoelasticity, but also extremely elastic processing such as breads, Western confectionery, and noodles. The germinated brown rice powder, which is suitable for manufacturing food, is obtained by heating the sprouted brown rice after moist heat to partially gelatinize the starch in the germinated brown rice, drying it, and then crushing it. Sprouting brown rice flour having 5 to 10%, α-degree of 10 to 60% and general viable count of 1,000 CFU / g or less is disclosed.
さらに、本出願人は、通常の玄米に比して消化吸収性が良く、γ−アミノ酪酸、フェルラ酸等の栄養成分を高含有していることから、機能性食品として評価されている発芽玄米に関する研究開発を続けている。特許文献3(特許第3611802号号公報)には、粘性と粘弾性の両者とも優れている団子や餅菓子等のみならず、パン類や洋菓子、麺類のような非常に弾力のある加工食品も製造に適した、発芽後の発芽玄米を湿熱加熱し発芽玄米中の澱粉を部分的にα化させた後、乾燥を行い、ついで粉砕して得られる発芽玄米粉であって、水分量が5〜10%、α化度が10〜60%、一般生菌数が1,000CFU/g以下である発芽玄米粉などを提案している。 Furthermore, the present applicant has better digestibility and absorbability than ordinary brown rice, and contains high nutrient components such as γ-aminobutyric acid and ferulic acid, so that germinated brown rice is evaluated as a functional food. Research and development continues. Patent Document 3 (Japanese Patent No. 361802) discloses not only dumplings and candy sweets that are excellent in both viscosity and viscoelasticity, but also extremely elastic processed foods such as breads, Western confectionery, and noodles. The germinated brown rice powder suitable for production is obtained by heating the germinated brown rice after moist heat to partially gelatinize the starch in the germinated brown rice, followed by drying and then pulverizing. Proposed germinated brown rice flour having 10% to 10%, α-degree of 10% to 60%, and a general viable cell count of 1,000 CFU / g or less.
しかしながら、粉として発芽玄米粉のみを原料にしてパンを製造すると、外観は通常と変らないものの、白米粉を原料にした場合と比較して、焼き上がり時に中身が落ちて餅のようになり、また、食味も劣ってしまう。そのため、粉として発芽玄米粉を原料にする場合、小麦粉に10〜30%の発芽玄米粉を加えてパンを作ることが主流で、小麦粉を使用せず発芽玄米粉のみで作ろうとするとグルテンを利用しなければならず、小麦アレルギーの問題を解決することが困難であった。
したがって、本発明は、小麦粉、グルテンを使用しなくても、食感、食味に優れるとともに、老化の進行が遅い製パン用の発芽玄米粉を提供することを目的とする。
However, when producing bread using only germinated brown rice flour as a raw material, the appearance does not change from usual, but compared to the case of using white rice flour as a raw material, the contents fall off when baked, and become like rice cake, In addition, the taste is poor. Therefore, when germinated brown rice flour is used as a raw material, it is the mainstream to make bread by adding 10-30% germinated brown rice flour to wheat flour, and if you try to make only germinated brown rice flour without using flour, use gluten It was difficult to solve the problem of wheat allergy.
Accordingly, an object of the present invention is to provide a germinated brown rice flour for bread making that has excellent texture and taste without using wheat flour and gluten and has a slow aging process.
本願発明の主な構成は、次のとおりである。
1.製パン用にあらかじめ調製混合された調製粉であって、発芽玄米粉と、コンニャクイモ抽出物又はこんにゃく粉を含む、製パン用発芽玄米ミックス粉。
2.前記コンニャクイモ抽出物がグルコマンナンであることを特徴とする1記載の製パン用発芽玄米ミックス粉。
3.小麦粉、卵、乳を含まないことを特徴とする1又は2記載の製パン用発芽玄米ミックス粉。
4.アレルゲンフリーの製パン用粉であることを特徴とする1〜3のいずれかに記載の製パン用発芽玄米ミックス粉。
5.発芽玄米粉100重量部に対し、グルコマンナン又はこんにゃく粉を1重量部以下になるように含有させることを特徴とする1〜4のいずれかに記載の製パン用発芽玄米ミックス粉。
The main configuration of the present invention is as follows.
1. A previously prepared mixed prepared powder for bread, and brown rice flour, including konjac potato extract or konjac flour, bread for brown rice flour mix.
2. 2. Germinated brown rice mixed flour for bread making according to 1, wherein the konjac potato extract is glucomannan.
3. The germinated brown rice mixed powder for bread making according to 1 or 2, characterized by not containing wheat flour, eggs and milk.
4). The germinated brown rice mixed flour for breadmaking according to any one of 1 to 3, which is an allergen-free bread flour.
5. The germinated brown rice mixed flour for breadmaking according to any one of 1 to 4, wherein glucomannan or konjac flour is contained in an amount of 1 part by weight or less based on 100 parts by weight of the germinated brown rice flour.
発芽玄米粉にコンニャクイモ抽出物又はこんにゃく粉を加えることにより、米粉100%のパンを作ることが可能であることがわかった。また、コンニャクイモ抽出物又はこんにゃく粉を添加すると、機能性食品として評価されている発芽玄米粉を原料として作ったパンの方が、白米粉で作ったパンより、外観・食味・食感に優れていること、並びに3日後の食味・食感に関しても老化が進みにくいという顕著な効果を有することが確認できた。そして、小麦粉、グルテンを含まなくても外観・食味・食感に優れ、かつ老化が進みにくいことから、アレルゲンフリーであるパンを実現することができた。 It was found that bread of 100% rice flour can be made by adding konjac potato extract or konjac flour to germinated brown rice flour. In addition, when konjac potato extract or konjac flour is added, bread made from germinated brown rice flour, which is evaluated as a functional food, is superior in appearance, taste and texture to bread made from white rice flour. In addition, it was confirmed that there was a remarkable effect that aging hardly progressed with respect to the taste and texture after 3 days. And even if it does not contain flour or gluten, it has excellent appearance, taste and texture, and it is difficult for aging to proceed. Thus, an allergen-free bread could be realized.
本発明は、発芽玄米粉を主体とした製パン用発芽玄米ミックス粉であり、発芽玄米粉にコンニャクイモ抽出物又はこんにゃく粉を配合することを特徴とする。 The present invention is a germinated brown rice mixed flour for bread making mainly composed of germinated brown rice flour, which is characterized by blending the germinated brown rice flour with konjac potato extract or konjac flour.
本発明に用いる発芽玄米粉は、本出願人が開示した発芽玄米を原料として用いることができる。例えば、特許第3738025号公報に開示した直接還元糖が発芽玄米乾燥重量100グラム中0.15g以上であり、α化澱粉が総澱粉含量の9〜40%、蔗糖が0.5g以上である発芽玄米を使用することができる。この先行発明で提案した発芽玄米は、水分が10〜20%である乾燥発芽玄米である。この乾燥発芽玄米を製粉機にて製粉した発芽玄米粉を用いることができる。 The germinated brown rice flour used in the present invention can use the germinated brown rice disclosed by the present applicant as a raw material. For example, germination in which direct reducing sugar disclosed in Japanese Patent No. 3738025 is 0.15 g or more in 100 g of germinated brown rice dry weight, pregelatinized starch is 9 to 40% of total starch content, and sucrose is 0.5 g or more Brown rice can be used. The germinated brown rice proposed in this prior invention is dry germinated brown rice having a water content of 10 to 20%. Germinated brown rice flour obtained by milling this dried germinated brown rice with a flour mill can be used.
また、本発明に用いるコンニャクイモ抽出物は、グルコマンナンやこんにゃく粉である。これらは、市販品を原料として使用することができる。グルコマンナンはこんにゃく粉よりも食物繊維成分が多い。例えば、本実施例で使用するグルコマンナンは、規格が食物繊維として95%以上であるのに対し、こんにゃく粉は80%ほどである。 The konjac potato extract used in the present invention is glucomannan or konjac flour. These can use a commercial item as a raw material. Glucomannan has more dietary fiber components than konjac flour. For example, the standard of glucomannan used in this example is 95% or more as dietary fiber, whereas that of konjac flour is about 80%.
その他の原料としては、パンを製造する際に一般的に用いられる、ドライイースト、塩、砂糖、の他、醗酵促進用の麦芽糖や添加剤等を添加することもできる。本発明の発芽玄米ミックス粉は、発芽玄米粉とコンニャクイモ抽出物又はこんにゃく粉を配合することにより得られるが、ドライイースト以外の砂糖、塩、麦芽糖等を最初から配合しておくことも可能である。 As other raw materials, maltose for promoting fermentation, additives, and the like can be added in addition to dry yeast, salt, and sugar, which are generally used in producing bread. The germinated brown rice mixed flour of the present invention is obtained by blending germinated brown rice flour and konjac potato extract or konjac flour, but it is also possible to blend sugar, salt, maltose, etc. other than dry yeast from the beginning. is there.
本発明の発芽玄米ミックス粉は、通常のパン製造用粉と同様に使用することができる。例えば、ドライイーストと水を混ぜ合わせたボールに、発芽玄米ミックス粉及びその他各粉体原料を量り合わせてミックスしたものを加え、良く混ぜ合わせて型に流し込む。そして所定時間発酵させた後、オーブンで焼き上げてパンを作ることができる。 The germinated brown rice mixed flour of the present invention can be used in the same manner as ordinary bread-making flour. For example, a mixture of dried yeast rice and water mixed with a mixture of germinated brown rice mixed powder and other powder raw materials is added, mixed well, and poured into a mold. And after making it ferment for a predetermined time, it can bake in oven and can make bread.
以下に、本発明を実施例及び比較例により具体的に説明する。 Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples.
まず、本発明の実施例の説明の前に、コンニャクイモ抽出物を配合していない白米粉及び発芽玄米粉を用い、従来の製造方法に従ってパンを試作した例を示す。
原料配合組成は表1、試作手順は次の通りである。
First, before explaining the examples of the present invention, an example is shown in which white bread and germinated brown rice flour not containing a konjac extract are used to produce bread according to a conventional production method.
The raw material composition is shown in Table 1, and the trial production procedure is as follows.
パンの試作手順
1.原料を混合し、ミキサーで10分程度攪拌する。
2.食型に生地を流し込み、3度程、型ごと台の上でたたく。
3.発酵は常温30分程度発酵させる。
4.オーブン(ガス)180℃35分程度焼き上げる。
Prototype procedure for bread The raw materials are mixed and stirred with a mixer for about 10 minutes.
2. Pour the dough into the food mold and tap it on the table for about 3 degrees.
3. Fermentation is performed at room temperature for about 30 minutes.
4). Bake oven (gas) at 180 ° C for about 35 minutes.
従来例1のパンの外観及び内部状況を図1に、従来例2のパンの外観及び内部状況を図2に、発酵状態、焼き上がり状態、直後の食感及び食味と3日後の食感及び食味評価を表2に示す。
図1に示すように、発芽玄米粉を用いたパンは、外観は良いが中身は落ちて餅のようになってしまい、少しまずく、3日後は評価するに値しないものであった。
一方、白米粉を用いたパンは、外観も焼き上がり状態も良く、直後の食感及び食味は良いものの、3日後にはパサつき、食べても少しまずく、時間とともに老化が進むことが分かった。
The appearance and internal state of the bread of Conventional Example 1 are shown in FIG. 1, the appearance and internal state of the bread of Conventional Example 2 are shown in FIG. 2, the fermented state, the baked state, the texture and taste immediately after, and the texture after 3 days. Table 2 shows the taste evaluation.
As shown in FIG. 1, the bread using germinated brown rice flour had a good appearance, but the contents fell and looked like strawberries.
On the other hand, bread using white rice flour has a good appearance and baked state, and the texture and taste immediately after it are good, but after 3 days it is puffy, it is a little bad to eat, and it turns out that aging progresses over time .
次に、コンニャクイモ抽出物を配合した本発明の実施例及び比較例について説明する。原料配合組成は表3、試作手順は次の通りである。 Next, the Example and comparative example of this invention which mix | blended the konjac potato extract are demonstrated. The raw material composition is shown in Table 3, and the trial production procedure is as follows.
パンの試作手順
1.所定量のドライイースト及び水をボールに取りかき混ぜる。
2.所定量の発芽玄米粉(白米粉)、塩、砂糖、麦芽糖、コンニャクイモ抽出物をよく混合する。
3.1.と2.をよく混ぜ、耐熱シリコン型に流し込む。
4.38〜40℃で40分発酵させる。
5.180℃で35分、オーブンで焼き上げる。
Prototype procedure for bread Stir a predetermined amount of dry yeast and water into a bowl.
2. A predetermined amount of germinated brown rice flour (white rice flour), salt, sugar, maltose and konjac potato extract are mixed well.
3.1. And 2. Mix well and pour into heat-resistant silicon mold.
4. Ferment for 40 minutes at 38-40 ° C.
5. Bake in oven for 35 minutes at 180 ° C.
実施例1のパンの長手方向断面図及び短手方向断面図を図3に、比較例1〜3のパンの発酵状態の生地の状態、焼き上がり状態、直後の食感及び食味と3日後の食感及び食味評価を表4に示す。
図3の短手方向断面図からもわかるように、発芽玄米粉を用いた実施例1は膨らみ状態が良く、また、焼き上がり状態、直後の食感及び食味も非常に良い結果が得られた。さらに、3日後であっても、しっとり、ふんわり、モチモチしており、食べてもおいしく、老化の進行が抑えられることが分かった。
一方、白米粉を用い水の添加量を変えた比較例1〜3では、水分の減少とともにふくらみが少なくなり、また、何れも焼き色がつきにくかった。また、直後であっても、比較例1以外はパサついてしまい、食べてみると少しまずかった。さらに、3日後では、何れもパサついて食べてみてもまずく、時間とともに老化が進むことが分かった。
FIG. 3 is a longitudinal sectional view and a lateral sectional view of the bread of Example 1, FIG. 3 shows the state of the dough in the fermented state of the bread of Comparative Examples 1 to 3, the baked state, the texture and taste immediately after, and 3 days later. Table 4 shows the texture and taste evaluation.
As can be seen from the cross-sectional view in the short direction of FIG. 3, Example 1 using the germinated brown rice flour had a good swelled state, and also obtained a very good result in the baked state, the texture and taste immediately after baking. . Furthermore, even after 3 days, it was moist, fluffy and sticky, it was delicious to eat, and it was found that the progress of aging was suppressed.
On the other hand, in Comparative Examples 1 to 3 in which the amount of water added was changed using white rice flour, the swelling was reduced as the water content was decreased, and in all cases, it was difficult to obtain a baked color. In addition, even immediately after that, except for Comparative Example 1, it was prickly and it was a little worse when eaten. In addition, after 3 days, it was found that all of them were badly eaten with papa and aging progressed over time.
上記実施例1及び比較例1〜3から、発芽玄米粉にコンニャクイモ抽出物であるグルコマンナンを加えると、直後の食感及び食味に優れ、老化の進行も抑えられることがわかったので、次に、発芽玄米粉に添加するコンニャクイモ成分の種類及び添加量を変えてパンの試作を行った。
原料配合組成は表5、試作は実施例1と同様の手順で行った。
From the above Example 1 and Comparative Examples 1 to 3, it was found that when adding glucomannan, which is a konjac potato extract, to germinated brown rice flour, it is excellent in texture and taste immediately afterwards, and the progress of aging can be suppressed. In addition, the trial production of bread was carried out by changing the kind and amount of konjac potato component added to germinated brown rice flour.
The raw material composition was as in Table 5, and the prototype was prepared in the same manner as in Example 1.
発酵状態の生地の状態、焼き上がり状態、直後の食感及び食味と3日後の食感及び食味評価を表6に示す。
実施例2及び実施例5からわかるように、こんにゃく粉そのものでも、グルコマンナンでも、何れも良い結果が得られた。しかしながら、発芽玄米粉に対するグルコマンナンやこんにゃく粉の添加量が多すぎると、焼き色は良いものの、生地の膨らみが悪く、直後でもおもちの様な食感で、食味もよくないことが分かった。この結果から、発芽玄米粉に対して、添加するグルコマンナンやこんにゃく粉の重量は1%以下が好ましいことが分かった。
Table 6 shows the state of the dough in the fermented state, the baked state, the texture and taste immediately after, and the texture and taste evaluation after 3 days.
As can be seen from Example 2 and Example 5, good results were obtained with either konjac flour itself or glucomannan. However, it was found that if the amount of glucomannan or konjac flour added to the germinated brown rice flour was too large, the baked color was good, but the dough did not swell, and the texture was similar to that of rice cake, and the taste was not good. From this result, it was found that the weight of the added glucomannan or konjac flour is preferably 1% or less with respect to the germinated brown rice flour.
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