JP6185700B2 - Bread manufacturing method and bread - Google Patents
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- JP6185700B2 JP6185700B2 JP2012213490A JP2012213490A JP6185700B2 JP 6185700 B2 JP6185700 B2 JP 6185700B2 JP 2012213490 A JP2012213490 A JP 2012213490A JP 2012213490 A JP2012213490 A JP 2012213490A JP 6185700 B2 JP6185700 B2 JP 6185700B2
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- 235000008429 bread Nutrition 0.000 title claims description 68
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000013312 flour Nutrition 0.000 claims description 92
- 235000007164 Oryza sativa Nutrition 0.000 claims description 55
- 235000009566 rice Nutrition 0.000 claims description 55
- 241000251468 Actinopterygii Species 0.000 claims description 32
- 108010068370 Glutens Proteins 0.000 claims description 29
- 235000021312 gluten Nutrition 0.000 claims description 29
- 239000000203 mixture Substances 0.000 claims description 28
- 235000019465 surimi Nutrition 0.000 claims description 28
- 235000021307 Triticum Nutrition 0.000 claims description 21
- 241000209140 Triticum Species 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 12
- 240000008042 Zea mays Species 0.000 claims description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 11
- 235000005822 corn Nutrition 0.000 claims description 11
- 235000007319 Avena orientalis Nutrition 0.000 claims description 6
- 244000075850 Avena orientalis Species 0.000 claims description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 6
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 6
- 240000005979 Hordeum vulgare Species 0.000 claims description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 6
- 235000007238 Secale cereale Nutrition 0.000 claims description 6
- 208000002874 Acne Vulgaris Diseases 0.000 claims description 3
- 206010000496 acne Diseases 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 3
- 241000209056 Secale Species 0.000 claims 2
- 241000209094 Oryza Species 0.000 description 52
- 235000019688 fish Nutrition 0.000 description 30
- 235000013372 meat Nutrition 0.000 description 15
- 238000002156 mixing Methods 0.000 description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 238000003801 milling Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 238000009938 salting Methods 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 238000004898 kneading Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 239000002075 main ingredient Substances 0.000 description 4
- 241001313700 Gadus chalcogrammus Species 0.000 description 3
- 244000062793 Sorghum vulgare Species 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 240000002791 Brassica napus Species 0.000 description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
- 108010061711 Gliadin Proteins 0.000 description 2
- 241000442132 Lactarius lactarius Species 0.000 description 2
- 208000006903 Wheat Hypersensitivity Diseases 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 108010050792 glutenin Proteins 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 241000306250 Chromis chromis Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 240000001439 Opuntia Species 0.000 description 1
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 239000013566 allergen Substances 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 201000006520 wheat allergy Diseases 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明はグルテンを含有しない、あるいは、含有量が少ない穀粉を原料としてパンを製造する方法に関する。 The present invention relates to a method for producing bread using flour containing no gluten or low content.
日本の食糧自給率を向上するために、米粉を小麦粉の変わりに利用した米粉パンの普及が進んでいる。しかし、ふっくらと膨らんだパン様の食感にする為には水と練り合わせるとガム状の粘弾性を有する小麦グルテンが不可欠であり、小麦グルテンを配合して製造する米粉パンが主体であった。
一方では、小麦のアレルギー患者でも安心して食することができる小麦グルテンを配合しない米粉パンへの要望も増えてきている。
しかし、小麦グルテンを使用しない米粉パンでは、生地が粘弾性を有さないためにパン酵母が発生する炭酸ガスの保持が出来にくく、ふっくらと膨らまない製品になるという問題点があった。
In order to improve food self-sufficiency in Japan, rice flour bread using rice flour instead of wheat flour has been spreading. However, wheat gluten with gum-like viscoelasticity is indispensable when kneaded with water to make a plump bread-like texture, and rice flour bread made with wheat gluten was mainly used. .
On the other hand, there is an increasing demand for rice flour breads that do not contain wheat gluten that can be safely eaten even by patients with wheat allergies.
However, rice flour bread that does not use wheat gluten has a problem in that the dough does not have viscoelasticity, so that it is difficult to hold carbon dioxide generated by baker's yeast, and the product does not swell.
グルテンを使用しないで米粉を主原料としてつくるパンの製造方法として、特許文献１には「増粘多糖類が配合されている米粉パン」、特許文献２には、「澱粉１〜２０重量部を水と混合して加熱した湖状体を混合した米粉パン」、特許文献３には、「米粉７０〜９０重量部およびα化米粉１０〜３０重量部によって調整された混合米粉を使用した、成形米粉パン等の製造方法」が提案されている。
しかしながら、これらの米粉パン製品はいずれも、食感において、米特有のねっちり感があり、米粉特有の味・風味が悪いという問題があった。
特許文献４には、魚肉すり身を添加した乾麺、煎餅などの食品が記載されている。
As a method for producing bread that uses rice flour as a main ingredient without using gluten, Patent Document 1 discloses "rice flour bread containing thickened polysaccharides" and Patent Document 2 describes that 1 to 20 parts by weight of starch is added. The rice flour bread mixed with water and mixed with the heated lake-like body ”, Patent Document 3,“ Forming using mixed rice flour adjusted by 70 to 90 parts by weight of rice flour and 10 to 30 parts by weight of pregelatinized rice flour ” A method for producing rice flour bread etc. has been proposed.
However, each of these rice flour bread products has a problem that the food has a sticky feeling peculiar to rice and has a bad taste and flavor peculiar to rice flour.
Patent Document 4 describes foods such as dry noodles and rice crackers to which fish meat surimi is added.
本発明は、小麦グルテンを配合しない米粉などを主原料とするパンにおいて、生地の粘弾性を向上、ガス保持力を高め、製品のボリュームを大きくするとともにふんわりとした食感で、ねっちり感を少なくし、良好な味・風味のパンを提供することを課題とする。 The present invention is a bread made mainly of rice flour that does not contain wheat gluten, etc., improving the viscoelasticity of the dough, increasing the gas holding power, increasing the volume of the product and making it feel soft and less sticky The object is to provide bread with good taste and flavor.
本発明者は、小麦グルテンを配合しない米粉パンの製造において、原料として魚肉すり身を配合することにより、生地の粘弾力を向上し、パン酵母の発酵により発生する炭酸ガスの保持力を高め、焼き上げ製品のボリュームを大きくし、製品食感のねっちり感が少なく、米粉とすり身の良好な味・風味の米粉パンが得られることを見出し、本発明をするにいたった。 The present inventor improved the viscoelasticity of dough by adding fish meat as a raw material in the production of rice flour bread not containing wheat gluten, and increased the holding power of carbon dioxide gas generated by fermentation of baker's yeast, and baked The present inventors have found that rice flour bread having a good taste and flavor of rice flour and surimi can be obtained by increasing the volume of the product and reducing the feeling of product texture.
すなわち本発明は、以下のパンを製造する方法及びそれらの方法で製造したパンである。
（１）魚肉すり身を配合することを特徴とする、グルテンの含有量が９重量％以下、5重量％以下、又は3重量％以下の穀粉を原料としてパンを製造する方法。
（２）魚肉すり身が塩ずりされたものである（１）の方法。
（３）魚肉すり身を穀粉の重量の１０〜５０重量％添加することを特徴とする（１）又は（２）の方法。
（４）穀粉が米粉、小麦粉、とうもろこし粉、大麦粉、ライ麦、えん麦、あわ、ひえ、きび、そば粉、あるいはこれらの混合物である（１）ないし（３）いずれかの方法。
（５）（１）ないし（４）いずれかの方法で製造したパン。
（６）実質的にグルテンを含有しない穀粉を原料とする（５）のパン。
（７）小麦粉及び小麦グルテンを含有しない（５）のパン。
（８）米粉を原料とする（６）又は（７）のパン。
That is, this invention is a bread manufactured by the method of manufacturing the following breads, and those methods.
(1) A method for producing bread using as a raw material flour containing 9% by weight or less, 5% by weight or less, or 3% by weight or less of gluten content, which comprises blending fish surimi.
(2) The method according to (1), wherein the fish paste is salted.
(3) The method according to (1) or (2), wherein 10-50% by weight of surimi fish meat is added to the weight of the flour.
(4) The method according to any one of (1) to (3), wherein the flour is rice flour, wheat flour, corn flour, barley flour, rye, oats, awa, hie, acne, buckwheat flour, or a mixture thereof.
(5) Bread produced by any one of methods (1) to (4).
(6) The bread according to (5), wherein the raw material is flour that does not substantially contain gluten.
(7) The bread of (5) containing no flour or wheat gluten.
(8) The bread of (6) or (7) using rice flour as a raw material.
本発明は、小麦グルテンを使用せず米粉、トウモロコシ粉、大麦粉、ライ麦、えん麦、あわ、ひえ、きび、そば粉、あるいはこれらの混合物などの穀粉を主原料として作るパンにおいて、塩ずりをした魚肉すり身を配合することにより、生地の粘弾性を向上し、パン酵母の発酵により発生する炭酸ガスの保持力を高め、焼き上げ製品のボリュームを大きくし、ネチャつき感が少ない、味・風味の良い食感の米粉パンを提供することが出来る。 The present invention is salted in bread made from flour such as rice flour, corn flour, barley flour, rye, oats, awa, mackerel, millet, buckwheat flour, or a mixture thereof without using wheat gluten. By adding fish surimi, it improves the viscoelasticity of the dough, increases the holding power of carbon dioxide generated by fermentation of baker's yeast, increases the volume of the baked product, has a less sticky feeling, and has a good taste and flavor A textured rice flour bread can be provided.
本発明のパンを製造する方法は、パンを製造するにはグルテン含有量が少ない穀粉あるいは、グルテンを含まない穀粉など原料としてパンを製造する際に、魚肉すり身を添加することを特徴とする。
小麦粉には蛋白質が６〜１５重量％含まれているが、そのうち約８５％がグリアジンとグルテニン（両者はほぼ同量含まれる）である。小麦粉に水を加えて捏ねると、このグリアジンとグルテニンが絡み合ってグルテンができる。小麦以外の麦類や他の穀類では、小麦粉に比べてグルテンの含有量が少なく、米粉ではゼロである。
グルテンを含まない穀粉の例は米粉であり、グルテン含有量が少ない穀粉としてはトウモロコシ粉、大麦粉、ライ麦、えん麦、あわ、ひえ、きび、そば粉、あるいはこれらの混合物あるいは、小麦粉のうち薄力粉などがある。小麦粉の場合グルテン量が9重量％程度以下のものが薄力粉と分類される。
本発明の方法によれば、グルテン含有量が０の穀粉からパンを製造することができるが、当然、グルテンを含んでいても、グルテンの量によって魚肉すり身の量を加減すれば、パンを製造することができる。パンの製造に適さない、グルテン９重量％以下、６重量％未満、５重量％以下の穀粉を原料とすることができる。
本発明のパンの原料としては、前記穀粉、魚肉すり身の他に、パン酵母及び水を含み、さらに通常の小麦粉を原料とするパンと同様に、食塩、砂糖、油脂を含む。また必要に応じて、卵、牛乳を配合しても良い。したがって、本発明においてパンとは、食パン、ロールパンなどシンプルなものに限らず、通常小麦粉と酵母で製造できるパンであれば、副材料が入ったパンや、菓子パンのようなパンなど何でもよい。
The method for producing bread according to the present invention is characterized by adding surimi fish meat when producing bread as a raw material such as flour having a low gluten content or flour containing no gluten for producing bread.
Wheat flour contains 6 to 15% by weight of protein, of which about 85% is gliadin and glutenin (both are contained in substantially the same amount). When water is added and kneaded, the gliadin and glutenin are intertwined to form gluten. Non-wheat wheat and other cereals contain less gluten than wheat flour and zero in rice flour.
An example of flour that does not contain gluten is rice flour, and flours with low gluten content include corn flour, barley flour, rye, oats, awa, koe, millet, buckwheat flour, or a mixture of these or flour flour. There is. In the case of wheat flour, those with a gluten content of about 9% by weight or less are classified as weak flour.
According to the method of the present invention, bread can be produced from flour having a gluten content of 0. Naturally, even if gluten is contained, bread can be produced by adjusting the amount of surimi fish according to the amount of gluten. can do. Gluten, which is not suitable for bread production, is 9% by weight or less, less than 6% by weight, and 5% by weight or less flour.
The bread material of the present invention contains baker's yeast and water in addition to the above-mentioned flour and fish paste, and further contains salt, sugar, and fats and oils as in the case of bread made from ordinary wheat flour. Moreover, you may mix | blend an egg and milk as needed. Therefore, in the present invention, bread is not limited to simple bread such as bread and roll, but may be anything such as bread containing auxiliary materials or bread like sweet bread as long as it can be produced with normal flour and yeast.
本発明で用いられる穀粉は、例えば、米粉では、うるち米の生米を精米し粉砕、粉末化したもので、粉砕する前の生米としては、精白米、玄米、屑米、古米など特に制限されるものではないが、損傷澱粉が５％以下と少なく、平均粒径が２０〜４０μｍと細かいものが好ましい。また該米粉の水分率は１２〜１４％が好ましい。
前記米粉の製粉方法は、胴搗き製粉、ロール製粉、石臼製粉、気流粉砕製粉、高速回転打撃製粉等のいずれの方法も用いられるが、損傷澱粉の割合及び平均粒度の観点から、超高速回転の衝撃粉砕機により製粉された米粉が好ましい。
The flour used in the present invention is, for example, rice flour that is obtained by milling and pulverizing raw rice of glutinous rice, and raw rice before pulverization is particularly limited to polished rice, brown rice, waste rice, old rice, etc. Although it is not a thing, damaged starch is as small as 5% or less, and an average particle diameter of 20-40 micrometers and a fine thing are preferable. The moisture content of the rice flour is preferably 12-14%.
As the milling method of the rice flour, any method such as barrel milling, roll milling, stone mill milling, airflow milling milling, high-speed rotary hammering milling, etc. can be used, but from the viewpoint of the ratio of damaged starch and average particle size, Rice flour milled by an impact pulverizer is preferred.
本発明に使用する魚肉すり身は、好ましくは白身魚を原料魚とするものである。
白身魚の具体例としては、スケトウダラ、ホキ、キンメダイ、イトヨリダイ、タチウオ、エソ等が挙げられる。これらの原料魚から、頭、内臓、を除去、骨、皮を除去しさらに小骨等を裏ごし除去したものをすり身として使用する。水晒し処理され糖類が3〜10％添加された市販の冷凍すり身を使用しても良い。
魚肉すり身の添加量は、好ましくは、主原料の穀粉の重量に対して１０〜５０重量％であり、２０〜４０重量％添加するのが特に好ましい。
魚肉すり身は、そのまま原材料に添加しても良いが、練り製品の製造に際して行われるような塩ずりを行ったものを添加してもよい。塩ずりを行うことにより、塩溶性たんぱく質が溶出する。その結果、魚肉すり身は均質なペースト状を呈し、他の原材料との混和性が向上し、更により粘弾性のある生地を作ることが出来、パン酵母の発酵により発生する炭酸ガスの保持力が高まり、ボリュームの大きな米粉パンを製造することができる。
塩ずりは魚肉すり身に対して１〜３％の食塩によって行い、必要に応じて水を加えて所定時間混合することによって行う。さらに必要に応じて、保水剤、甘味料、調味料、澱粉等の添加剤を添加してもよい。混合はフードプロセッサー等の任意の装置により行うことができる。
The fish meat surimi used in the present invention is preferably white fish.
Specific examples of white fish include walleye pollock, hoki, kinmedai, damselfish, prickly pear, and fish. From these raw fish, the head and internal organs are removed, the bones and skins are removed, and the small bones are removed and used as surimi. Commercially available frozen surimi with 3-10% saccharide added by water exposure treatment may be used.
The amount of fish surimi added is preferably 10 to 50% by weight, particularly preferably 20 to 40% by weight, based on the weight of the main raw material flour.
Fish meat surimi may be added to the raw material as it is, or may be added with a salted salt as in the production of the kneaded product. By salting, the salt-soluble protein is eluted. As a result, the fish surimi has a homogeneous paste shape, improved miscibility with other raw materials, can make a more viscoelastic dough, and retains the carbon dioxide generated by the fermentation of baker's yeast. The rice flour bread with high volume can be manufactured.
The salting is performed with 1 to 3% of salt for the fish paste, and water is added if necessary and mixed for a predetermined time. Furthermore, you may add additives, such as a water retention agent, a sweetener, a seasoning, and starch, as needed. Mixing can be performed by any apparatus such as a food processor.
前記本発明のパン酵母としては、パンの製造に通常用いられているサッカロミセス・セレビシエのパン酵母が用いられるが、中でも生酵母が好ましい。
前記食塩、砂糖、脱脂粉乳、油脂について、特に制限はなく、パンの用途に応じて、市販品を任意に使用することが出来る。
前記本発明のパンの原料に加水、混捏することにより、生地を製作する。
前記加水量は、水分が１２〜１３％の米粉を用いた場合、主原料の米粉１００重量％に対して９０〜１１０重量％である。なお、魚すり身の塩ずりを行う場合、これに使用する食塩、水については、全体の配合量から差し引いて使用する。該混捏はミキサーその他の任意の装置を用いて行うことが出来る。該混捏はビーターまたはフックを使用し低速で２〜４分混合、その後中速または高速で２〜４分混合をして、生地がなめらかな状態になるまで行うことが好ましい。
前記により混合した生地を、３０〜６０分間１次発酵させて、さらにミキサーでビーターまたはフックを使用し低速で２〜４分混合、その後中速または高速で２〜４分混合をして、任意のパンケースに流し込む、二次発酵させた後に、ベーカリーオーブンで焼成して、パンとする。
原料として、小麦粉、小麦グルテンを用いなければ、小麦アレルギーの心配のないパンを製造することができる。
As the baker's yeast of the present invention, Saccharomyces cerevisiae baker's yeast usually used for the production of bread is used, and among these, live yeast is preferred.
There is no restriction | limiting in particular about the said salt, sugar, skim milk powder, and fats and oils, A commercial item can be used arbitrarily according to the use of bread.
The dough is produced by adding water and kneading to the raw material of the bread of the present invention.
The amount of water added is 90 to 110% by weight with respect to 100% by weight of the main ingredient rice flour when rice flour having a moisture content of 12 to 13% is used. In addition, when salting fish surimi, salt and water used for this are subtracted from the total blending amount. The kneading can be performed using a mixer or any other device. The kneading is preferably performed using a beater or a hook for 2 to 4 minutes at a low speed and then for 2 to 4 minutes at a medium or high speed until the dough becomes smooth.
The dough mixed as described above is subjected to primary fermentation for 30 to 60 minutes, and further mixed at a low speed for 2 to 4 minutes using a beater or hook in a mixer, and then mixed at a medium speed or high speed for 2 to 4 minutes. After being subjected to secondary fermentation, poured into a bread case, it is baked in a bakery oven to obtain bread.
If wheat flour and gluten are not used as raw materials, bread without worrying about wheat allergy can be produced.
以下に本発明の実施例を記載するが、本発明はこれらに何ら限定されるものではない。 Examples of the present invention will be described below, but the present invention is not limited thereto.
＜実施例１＞
実施例１の米粉パン組成物としては、表１に示す組成、配合割合を用いた。表１において、米粉は、熊本製粉（株）製、商品名：穂波パン用米粉を用いた。該米粉は、九州産のうるち米を精米し、超高速回転の衝撃粉砕機で粉砕したもので、損傷澱粉が４．５％、平均粒径が３０μｍである。魚肉すり身は日本水産株式会社製でスケトウダラを原料とした冷凍すり身を使用した。
<Example 1>
As the rice flour bread composition of Example 1, the composition and blending ratio shown in Table 1 were used. In Table 1, rice flour produced by Kumamoto Flour Milling Co., Ltd., trade name: rice flour for honami bread was used. The rice flour is obtained by milling glutinous rice from Kyushu and pulverizing it with an ultra high speed impact pulverizer. The damaged starch is 4.5% and the average particle size is 30 μm. The fish surimi was made by Nihon Suisan Co., Ltd. and used frozen surimi made from walleye pollock.
前記組成物のうち、まず魚肉すり身の塩ずり配合を花木工業(株)製のフードカッター ＦＣ−２を使用し８分間混合し塩ずりを行った。
前記塩ずりを行った魚すり身と混捏配合を用いて、ミキシングは株式会社愛工舎製作所製、商品名：ＡＭ−２０を使用し、ビーターを用いて低速３分、中速３分、捏ね上げ温度２６℃、発酵４５分後さらにビーターを用いて低速３分、中速３分ミキシングを行い、ワンローフケースに生地を７００ｇ流し込み、福島工業株式会社製、商品名：ドウコンディショナーＱＢＸを使用して３８℃８５％にて５０分二次発酵させた後、戸倉商事株式会社製、商品名：トーエストオーブンを使用して２１０℃で２５分焼成する工程によりパンを製造した。
In the composition, first, the salted fish meat mixture was mixed for 8 minutes using a food cutter FC-2 manufactured by Hanaki Kogyo Co., Ltd., and salted.
Mixing is made by Aikosha Mfg. Co., Ltd., trade name: AM-20, using a beater, and the mixing temperature is 3 minutes, low speed 3 minutes, medium speed 3 minutes, kneading temperature At 26 ° C, after 45 minutes of fermentation, mix with a beater at low speed for 3 minutes and medium speed for 3 minutes, pour 700 g of dough into a one loaf case, 38 ° C using Fukushima Kogyo Co., Ltd., trade name: Dough Conditioner After secondary fermentation at 85% for 50 minutes, bread was manufactured by a process of baking at 210 ° C. for 25 minutes using a product name: Toest oven manufactured by Tokura Corporation.
＜比較例１＞
比較例１の米粉パンの組成物としては、表２に示す組成、配合割合を用いた。実施例１の米粉パン組成物に対し、魚肉すり身を配合しない以外は実施例１と同様な配合とした。工程は、魚肉すり身の塩ずり工程を除いて、実施例１と同様の工程でパンを製造した。
<Comparative Example 1>
As the composition of the rice flour bread of Comparative Example 1, the composition and mixing ratio shown in Table 2 were used. The rice flour bread composition of Example 1 was blended in the same manner as in Example 1 except that fish meat surimi was not blended. The process produced bread in the same manner as in Example 1 except for the salting process of fish meat surimi.
＜比較例２＞
比較例２の米粉パン組成物としては、表３に示す組成、配合割合を用いた。実施例１の米粉パン組成物に対し、魚肉すり身に替えて増粘多糖類であるグアーガム、太陽化学(株)製、商品名：ネオソフトＧを１重量％配合した以外は実施例１と同様の組成とした。工程は、実施例１の魚肉すり身の塩ずり工程を除いて同様の工程でパンを製造した。
<Comparative example 2>
As the rice flour bread composition of Comparative Example 2, the composition and blending ratio shown in Table 3 were used. The same composition as in Example 1 except that the rice flour bread composition of Example 1 was mixed with 1% by weight of guar gum which is a thickening polysaccharide instead of surimi fish meat, manufactured by Taiyo Kagaku Co., Ltd., and trade name: Neosoft G. The composition was as follows. The process produced bread in the same process except for the salting process of fish meat surimi in Example 1.
＜評価結果＞
実施例１、及び比較例１、比較例２のパンについて、製品体積を菜種置換の方法により、２４時間後の硬さは、英弘精機(株)製、商品名：テクスチャーアナライザーＴＡ-ＸＴ２ｉを使用して、焼成２４時間後の製品表面を１ｃｍ圧縮する１ｃｍ２当りの最大荷重（ｇ）を測定する方法により、さらに製品食感及び味・風味を官能評価の方法により、それぞれ品質評価を行った。
結果は表４のとおり、小麦グルテンを使用しない、米粉を主原料とする米粉パンにおいて魚肉すり身を配合して作られた米粉パンは製品ボリュームが大きく、柔らかく、食感のねっちり感が少なく、米粉と魚すり身の良好な味・風味の製品が得られることが明らかになった。
<Evaluation results>
About the bread | pan of Example 1 and the comparative example 1 and the comparative example 2, the hardness after 24 hours uses the product name: Texture analyzer TA-XT2i by Eihiro Seiki Co., Ltd. by the method of rapeseed substitution. Then, the quality was evaluated by a method for measuring the maximum load (g) per 1 cm 2 for compressing the product surface after 1 hour of baking by 1 cm, and further by a sensory evaluation method for the product texture and taste / flavor. .
The results are as shown in Table 4. Rice flour bread made from rice flour bread, which uses rice flour as the main ingredient and does not use wheat gluten, has a large product volume, is soft, and has a low texture. It was revealed that products with good taste and flavor of fish surimi were obtained.
＜実施例２＞
実施例２のトウモロコシパン組成物としては、表５に示す組成、配合割合を用いた。表５において、魚肉すり身は日本水産株式会社製でスケトウダラを原料とした冷凍すり身を使用した。
<Example 2>
As the corn bread composition of Example 2, the composition and blending ratio shown in Table 5 were used. In Table 5, the fish surimi used was a frozen surimi made by Nippon Suisan Co., Ltd. and made from walleye pollock.
前記組成物のうち、まず魚肉すり身の塩ずり配合を花木工業(株)製のフードカッター ＦＣ−２を使用し８分間混合し塩ずりを行った。
前記塩ずりを行った魚肉すり身と混捏配合を用いて、ミキシングは株式会社愛工舎製作所製、商品名：ＡＭ−２０を使用し、ビーターを用いて低速３分、中速３分、捏ね上げ温度２６℃、発酵３０分後さらにビーターを用いて低速３分、中速３分ミキシングを行い、ワンローフケースに生地を７００ｇ流し込み、福島工業株式会社製、商品名：ドウコンディショナーＱＢＸを使用して３８℃８５％にて４０分二次発酵させた後、戸倉商事株式会社製、商品名：トーエストオーブンを使用して２１０℃で２５分焼成する工程によりパンを製造した。
In the composition, first, the salted fish meat mixture was mixed for 8 minutes using a food cutter FC-2 manufactured by Hanaki Kogyo Co., Ltd., and salted.
Mixing is made by Aikosha Mfg. Co., Ltd., trade name: AM-20, using a beater, and the mixing temperature is 3 minutes at low speed, 3 minutes at medium speed, and kneading temperature. After 30 minutes of fermentation at 26 ° C, mixing was further performed using a beater for 3 minutes at low speed and 3 minutes at medium speed, and 700 g of dough was poured into a one loaf case. After secondary fermentation at 85% for 40 minutes, bread was manufactured by a process of baking at 210 ° C. for 25 minutes using a product name: Toest oven manufactured by Tokura Corporation.
＜比較例３＞
比較例３のトウモロコシパンの組成物としては、表６に示す組成、配合割合を用いた。実施例２のトウモロコシパン組成物に対し、魚肉すり身を配合しない以外は実施例２と同様な配合とした。工程は、魚肉すり身の塩ずり工程を除いて、実施例２と同様としてパンを製造した。
<Comparative Example 3>
As the composition of the corn bread of Comparative Example 3, the composition and blending ratio shown in Table 6 were used. The composition of Example 2 was the same as Example 2 except that no fish meat surimi was added. The process produced bread in the same manner as in Example 2 except for the salting process of fish meat surimi.
＜結果＞
実施例２、及び比較例３のパンについて、製品体積を菜種置換の方法により、２４時間後の硬さは、英弘精機(株)製、商品名：テクスチャーアナライザー ＴＡ-ＸＴ２ｉを使用して、焼成２４時間後の製品表面を１ｃｍ圧縮する１ｃｍ２当りの最大荷重（ｇ）を測定する方法により、さらに製品食感及び味・風味を官能評価の方法により、それぞれ品質評価を行った。
結果を表７に示す。トウモロコシ粉を主原料とするトウモロコシパンにおいて、魚肉すり身を配合して作られたトウモロコシパンは製品ボリュームが大きく、柔らかく、食感のしっとり感が有り、トウモロコシと魚肉すり身の味わいがマッチした良好な味・風味の製品が得られることが明らかになった。
<Result>
About the bread | pan of Example 2 and the comparative example 3, according to the method of rapeseed substitution, the hardness after 24 hours is baked using Eihiro Seiki Co., Ltd. product name: Texture analyzer TA-XT2i. Quality evaluation was performed by a method of measuring the maximum load (g) per 1 cm 2 for compressing the product surface after 24 hours by 1 cm, and further by a sensory evaluation method for product texture, taste and flavor.
The results are shown in Table 7. Corn bread made with corn flour as the main ingredient is mixed with fish meat surimi. The product volume is large, soft and moist, and the taste of corn and fish surimi matches well.・ It became clear that a flavored product could be obtained.
グルテンを含まない米粉をはじめ、グルテン含有量が少ない小麦粉（薄力粉）、トウモロコシ粉、大麦粉、ライ麦、えん麦、あわ、ひえ、きび、そば粉、あるいはこれらの混合物などを原料として、味・風味の良いパンを提供でき、米の新たな用途を開拓することが出来る。また、卵、乳、小麦、等のアレルギー物質や添加剤を配合せずに美味しいパンが提供でき、安全性の面からも新たな用途が開拓できる。 Using rice flour that does not contain gluten, wheat flour with low gluten content (soft flour), corn flour, barley flour, rye, oats, awa, hie, millet, buckwheat flour, or a mixture of these as raw materials. It can provide good bread and open up new uses for rice. In addition, delicious bread can be provided without blending allergens and additives such as eggs, milk, wheat, etc., and new applications can be developed from the viewpoint of safety.
Claims (4)
The bread of Claim 3 which uses rice flour as a raw material.
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