JP6011524B2 - Bakery product with rice ingredients - Google Patents

Description

  The present invention relates to a rice raw material-mixed bakery product.

In recent years, in order to improve the food self-sufficiency ratio in Japan, there has been an increase in the spread of rice flour instead of wheat flour that relies on imports. In addition, awareness of “food mileage” is spreading, and attempts are being made to increase consumption of domestic rice flour and lower food mileage.
Among them, many studies have been made to replace bread consumed with rice as staple food with rice flour. Bread using rice as a raw material has a distinctive texture that is not found in bread using only wheat.

  However, bread containing rice ingredients has a problem that melting in the mouth is much worse than bread made only of flour. At the same time, the starch is aged sensibly and easily changes to a texture with a gradual lapse of time. In addition, the texture is inferior due to the low viscoelasticity, and the rice has a unique flavor. Patent Document 1 discloses that tea ingredients are added to bread and confectionery containing rice flour in order to give an elastic and soft texture, but the flavor derived from tea remains and is used for use. There are limited problems.

  On the other hand, water-soluble soybean polysaccharide can give effects such as aging prevention by adding it to various foods (Patent Document 2). However, when wheat flour is added to bread prepared as a main raw material, melting in the mouth may be worsened.

JP 2000-236803 JP 05-007449 A

  The bakery product with rice ingredients has a moist texture, but it has a problem that it is difficult to swallow and is difficult to swallow. Moreover, the conventional rice raw material-containing bakery product also has a problem that it becomes textured with time due to aging of starch.

  An object of the present invention is to provide a rice raw material-mixed bakery product that maintains a crisp texture, is well melted in the mouth, and maintains a good texture over time.

  As a result of intensive research on the above problems, the inventors of the present application dare to add a water-soluble soybean polysaccharide that can give a sticky texture when added to bread made only of flour. The addition of rice to a bakery product that uses a part of the raw material, on the contrary, the mouth melting becomes very good, and a good texture without stickiness is maintained over time, and the present invention has been completed. .

That is, the present invention
(1) A bakery product containing rice ingredients to which water-soluble soybean polysaccharide is added.
(2) A premix for a bakery product to which water-soluble soybean polysaccharide and rice ingredients are added.
(3) The bakery product according to (1) or the premix according to (2), wherein the ratio of the rice raw material to the dry raw material is 15% by weight or more.
It is.

  According to the present invention, when a water-soluble soybean polysaccharide is added to a rice raw material-mixed bakery product, the mouth melt becomes very good, and a bread with a good texture that does not become sticky over time is provided. In addition, as a secondary effect, the use of water-soluble soybean polysaccharide improves the pot elongation and has the effect of increasing the volume of the rice raw material blended bread.

Hereinafter, the present invention will be specifically described.
(Bakery products)
The bakery product of the present invention is a variety of breads such as bread, French bread, cupe bread, Danish, focaccia, naan, etc., cakes such as pound cake, sponge cake, chiffon cake, cream puff, roll cake, castella, financier, madeleine In addition, it is obtained by baking a dough made mainly of starch, including cookies, biscuits, crackers, macaroons and the like. Ingredients include flour, starches, salt, saccharides, dairy products (milk, fresh cream, skim milk powder, whole milk powder, whey powder, etc.), oils and fats, etc. it can. Further, if necessary, baker's yeast, baking powder, wheat flour, gluten, emulsifier, enzyme, soy flour, soy milk and the like can be used in combination. And the rice raw material mixing | blending bakery product of this invention contains a rice raw material and water-soluble soybean polysaccharide in the said bakery product.

(Raw material)
The rice raw material in the present invention is brown rice, polished rice obtained by polishing the same, or rice flour obtained by pulverizing them. Specifically, polished rice, brown rice, waste rice, old rice and the like can be used as raw rice, but are not particularly limited. Rice can be selected from sticky rice and sticky rice. Further, examples of the pulverization method include a roll mill, a stamp mill, a pin mill, an airflow pulverizer, and the like, but either a wet type or a dry type can be used. The grain size of the rice flour is not particularly limited, but in bread, since the swelling affects the texture, a grain size of 50 μm or less is preferable.

(Bakery product with rice ingredients)
Unlike bakery products mainly composed of wheat, bakery products that contain approximately 5% by weight or more of rice ingredients in the dry ingredients have a texture that is characteristic of rice. On the other hand, during chewing, it is gathered in the mouth and a texture that is difficult to swallow is expressed. In addition, due to the storage over time, a rough texture due to aging of the starch is felt. However, if this invention is used, about the bakery product containing these rice raw materials, the melting in the mouth can be improved. In this case, the amount of rice raw material added to the bakery product is preferably 15% by weight or more, more preferably 20% by weight or more, and most preferably 30% by weight or more in the dry bakery product raw material. As the amount of the rice material added increases, the melting of a normal bakery product deteriorates, while the effect of the present invention becomes remarkable.

(Sub-material)
There are no particular limitations on salt, sugar, dairy products, oils and fats, etc. used in the same manner as flour bakery products, and they can be added arbitrarily. In addition, by using gluten, the texture unique to bakery products can be maintained even when the amount of rice ingredients is increased. However, if gluten is added in excess of 20% by weight of the bakery product in terms of dry matter, the dissolution of the mouth melt may be small even without using the present invention, and in this case, the effect of the present invention is diminished.

(Secondary material)
Varieties by putting or wrapping various side dishes and ingredients such as Ann, curry, flower paste, sauce, mayonnaise, meat, fish, eggs, dairy products, vegetables after baking or baking bakery products containing rice ingredients It can be made into a rich bakery product.

  The bakery product of the present invention can be used in combination with various polysaccharides, gums and proteins, and degradation products thereof. These combinations include, for example, starch, modified starch, dextrin, various celluloses, agar, carrageenan, ferrule, guar gum, locust bean gum, tamarind seed polysaccharide, tara gum, gum arabic, tragacanth gum, caraya gum, pectin, xanthan gum, pullulan, gellan gum In addition to polysaccharides such as these, proteins such as isolated soy protein and gelatin can be exemplified.

(Water-soluble soybean polysaccharide)
As the water-soluble soybean polysaccharide in the present invention, water-soluble soybean polysaccharides obtained by various methods can be used. An example of production would be tofu, soy milk, okara obtained as a by-product during the production of isolated soy protein, or defatted soybean meal (meal) as a raw material in a weakly acidic region near the isoelectric point of the protein in an aqueous system. The water-soluble soybean polysaccharide can be obtained by extraction and solid-liquid separation. Okara that is low in oil and protein and produced as a by-product during the production of isolated soybean protein is preferred as the raw material, and when the extraction temperature exceeds 100 ° C., the extraction efficiency is high. The water-soluble soybean polysaccharide obtained in this manner may be used as an extract filtrate or a purified product of the extract filtrate in a rice raw material-mixed bakery product, or the extract filtrate or a further dried product thereof may be used as a rice material. You may use it for a compound bakery product.

(Addition amount)
The amount of water-soluble soybean polysaccharide added is preferably 0.1% by weight or more and 10% by weight or less, more preferably 0.5% by weight or more and 5% by weight or less, and most preferably 1% by weight or more and 5% by weight or less. % By weight or less. If it is less than 0.1% by weight, the function of the water-soluble soybean polysaccharide may not be exhibited, and even if it is blended by 10% by weight or more, the expected effect on the cost cannot be obtained.

(Addition method)
The water-soluble soybean polysaccharide needs to be added to the dough before baking, and when accompanied by fermentation, it is desirable to add to the dough before fermentation. As a method of addition, it may be added as a powder or may be added after preparing an aqueous solution. If the water-soluble soybean polysaccharide is uniformly mixed in the dough, the function can be exhibited.

(Premix)
The premix is a powder product in which raw materials for preparing the bakery product are mixed in advance. The dough can be prepared by adding water or the like to the premix as it is or with some additives added, and the bakery product can be baked.

  Examples will be described below, but the technical idea of the present invention is not limited to these examples.

○ Comparative Examples 1 and 2 (Influence on water-soluble soybean polysaccharides in wheat flour bread)
A flour bread was baked in a home bakery (National SD-BT101) based on the formulation in Table 1 using strong flour. As the water-soluble soybean polysaccharide, Soya Five Boo S (manufactured by Fuji Oil Co., Ltd.) was used.

(Table 1) Effect of water-soluble soybean polysaccharide on wheat flour bread

(Evaluation method)
After baking, the weight and volume of the rice raw material-blended bread allowed to cool for 1 hour were measured. The volume was expressed as a ratio (specific volume) based on one point prepared in the same test. Moreover, the food texture 2 days after baking was evaluated by sensory evaluation. The texture was evaluated according to the following Table 2 for three items: good mouth melting, chewy texture, and moist feeling. The average score was calculated by 10 panelists.

(Table 2) Evaluation method

  The results are shown in Table 1. The texture of Comparative Example 1 was evaluated as a standard bread texture. The flour bread to which the water-soluble soy polysaccharide was added was sticky and melted in the mouth.

○ Examples 1 to 3 and Comparative Example 3 (Bread containing gluten and rice flour)
Using rice flour and gluten, a gluten-containing rice raw material-blended bread was baked in a home bakery (National SD-BT101) based on the formulation shown in Table 3. Soya Five Boo S was used as the water-soluble soybean polysaccharide.

(Table 3) Bread with gluten and rice flour

  The results are shown in Table 3. The rice raw material-blended bread to which water-soluble soybean polysaccharide was added had good melting characteristics in the mouth compared to the additive-free bread. There was no stickiness like that observed in flour bread, and the texture that was unique to rice-containing bread was maintained. Even when the amount of the water-soluble soybean polysaccharide added was about 0.5% by weight, the effect of improving the texture was recognized, and when the amount was 1.6% by weight or more, the effect was sufficiently exhibited. In the rice raw material-blended bread to which no water-soluble soybean polysaccharide was added, the melting in the mouth was poor, and the mouth feels a bitter to swallow while chewing. Although the glutinous feeling was maintained, the moist feeling tended to be inferior compared to the one added with the water-soluble soybean polysaccharide. This was thought to be due to the aging of starch. In addition, as an effect that was not observed in the flour bread, when the water-soluble soybean polysaccharide was added to the rice raw material-blended bread, a tendency to increase the bread volume was recognized.

Example 4 and Comparative Example 4 (Bread containing gluten and rice)
White rice was used as a raw material, and a gluten-containing rice raw material-blended bread was baked in a home bakery (GOPAN: SANYO) based on the composition shown in Table 4. Soya Five Boo S was used as the water-soluble soybean polysaccharide.

(Table 4) Bread with gluten and rice

  The results are shown in Table 4. Even when white rice was used as a raw material, the rice raw material-blended bread to which water-soluble soybean polysaccharide was added had good mouth-melting with respect to the non-added one, and the texture unique to rice raw material-blended bread was maintained. In the rice raw material-blended bread to which no water-soluble soybean polysaccharide was added, the meltability in the mouth worsened and the sticky feeling was maintained, but there was a tendency for stickiness to occur. When water-soluble soybean polysaccharide was added to rice-blended bread, the bread volume increased.

○ Examples 5-7, Comparative Example 5 (Gluten-free, bread blended with rice flour)
Using rice flour, based on the formulations shown in Table 5, a rice raw material-blended bread not using gluten was baked in a home bakery (National SD-BT101). Soya Five Boo S was used as the water-soluble soybean polysaccharide.

(Table 5) Bread with gluten-free and rice flour

  The results are shown in Table 5. In the rice raw material-blended bread that does not use gluten of Comparative Example 5, a texture that is longer than that of bread that uses gluten was observed, but the melting of the mouth tended to be worse. Moreover, the stickiness with time occurred, and the sensation of aging was strong. However, when water-soluble soybean polysaccharide was added, it was possible to improve the poor meltability due to the absence of gluten. The glutinous sensation that is characteristic of bread with rice ingredients was maintained, and an increase in volume was also observed. Even when the amount of the water-soluble soybean polysaccharide added was about 0.5% by weight, the effect of improving the texture was recognized, and when the amount was 1.7% by weight or more, the effect was sufficiently exhibited.

○ Example 8 and Comparative Example 6 (gluten-free, rice blended bread)
Using white rice as a raw material, a rice raw material-blended bread not using gluten was baked in a home bakery (GOPAN: SANYO) based on the composition shown in Table 6. Soya Five Boo S was used as the water-soluble soybean polysaccharide.

(Table 6) Bread with gluten-free and rice

  The results are shown in Table 6. Even when white rice was used as the raw material, the rice raw material-blended bread to which the water-soluble soybean polysaccharide was added was a rice raw material-blended bread that was better melted in the mouth than Comparative Example 6. The sticky feeling was maintained, and the stickiness due to aging of starch was suppressed.

○ Examples 9 to 13 and Comparative Examples 7 to 13 (partially rice flour-containing bread)
The effect of the water-soluble soybean polysaccharide when the amount of rice flour was changed with the formulation of Table 7 was examined. When the amount of rice flour was 8% by weight, rice-specific texture was poor, stickiness was generated, and the effect of the present invention was poor. The effect of the present application was observed when the amount of rice flour was 16% by weight, and a very strong effect was observed at 24% by weight.

(Table 7) Some rice flour blend bread

○ Examples 14-17, Comparative Examples 14-17 (Gluten addition amount and effect of the present application)
With the formulation of Table 8, the amount of gluten was changed, and the effect of water-soluble soybean polysaccharide was examined. When the amount of gluten was 32% by weight or more, even if no water-soluble soybean polysaccharide was added, the mouthfeel was close to that of wheat bread, and the effect of the present invention was poor. The effect of the present application was observed when the amount of gluten was 24% by weight or less, and a very strong effect was observed when the amount was 16% by weight or less.

(Table 8) Gluten addition amount and effect of the present application

○ Comparative Example 18 and Example 18 (pound cake)
A pound cake using rice flour was prepared with the formulation shown in Table 9. In Comparative Example 18, the cake had a heavy texture and was poorly melted in the mouth, but in Example 18 in which the soybean polysaccharide was blended, it had a soft and light texture and was very well melted in the mouth.

(Table 9) Pound cake

Claims (1)

Improves the melting of rice-blended bread with a ratio of rice ingredients to dry ingredients of 15% by weight or more, characterized in that water-soluble soybean polysaccharide is added in an amount of 1% to 5% by weight based on the dry weight. And increasing the volume.