JP7460354B2 - Formulation and manufacturing method of fried bakery food with soft and chewy texture - Google Patents
Formulation and manufacturing method of fried bakery food with soft and chewy texture Download PDFInfo
- Publication number
- JP7460354B2 JP7460354B2 JP2019203183A JP2019203183A JP7460354B2 JP 7460354 B2 JP7460354 B2 JP 7460354B2 JP 2019203183 A JP2019203183 A JP 2019203183A JP 2019203183 A JP2019203183 A JP 2019203183A JP 7460354 B2 JP7460354 B2 JP 7460354B2
- Authority
- JP
- Japan
- Prior art keywords
- flour
- mass
- fried
- rice flour
- dough
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013305 food Nutrition 0.000 title claims description 55
- 239000000203 mixture Substances 0.000 title claims description 21
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 238000009472 formulation Methods 0.000 title description 5
- 235000013312 flour Nutrition 0.000 claims description 149
- 241000209094 Oryza Species 0.000 claims description 77
- 235000007164 Oryza sativa Nutrition 0.000 claims description 77
- 235000009566 rice Nutrition 0.000 claims description 77
- 241000209140 Triticum Species 0.000 claims description 50
- 235000021307 Triticum Nutrition 0.000 claims description 50
- 229920000881 Modified starch Polymers 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 description 30
- 235000019698 starch Nutrition 0.000 description 29
- 239000008107 starch Substances 0.000 description 28
- 235000012489 doughnuts Nutrition 0.000 description 17
- 239000003921 oil Substances 0.000 description 11
- 238000002156 mixing Methods 0.000 description 8
- 239000002245 particle Substances 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 240000003183 Manihot esculenta Species 0.000 description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 238000003801 milling Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 235000010855 food raising agent Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- -1 caster sugar Chemical compound 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000000940 ojoche Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Description
本発明はソフトでかつもち食感を有する油ちょうベーカリー食品の配合及び製造方法に関する。 The present invention relates to the formulation and manufacturing method of fried bakery foods that have a soft and chewy texture.
米粉は餅、団子などの原材料として古くから使用されていると同時に、ベーカリー製品などにも使用されている原材料である。ドーナツ等の油ちょうベーカリー食品においても特徴ある食感を出すために米粉を使用した製品が上市されている。米粉を使用したドーナツ等の油ちょうベーカリー食品では硬い食感になりやすい。
その対策として、従来、特許文献１に報告されている米粉１００質量部に対して小麦粉を０．１～５．０質量部配合する技術がある。しかし、この技術では形状の不安定さから小麦粉を米粉に対して０．１～５．０質量部までしか配合することができず、よりソフトな米粉ドーナツを製造することは難しかった。
特許文献２には、小麦粉および／または澱粉に、もち米粉、油脂ならびにα化澱粉および／またはα化小麦粉を配合し、イーストを加えて、イースト発酵させ、ついで圧扁焼成することを特徴とするもち米利用菓子の製造方法が開示されている。製造されたもち米利用菓子は、従来のもち米利用菓子にない口当たりがソフトでもちもちして、歯切れよく口溶けの良い食感を有するが、依然としてソフトさ及びもち感が十分ではなかった。
Rice flour has long been used as a raw material for mochi (rice cakes) and dango (rice dumplings), and is also used in bakery products. In fried bakery foods such as donuts, products using rice flour to give them a distinctive texture are also on the market. However, fried bakery foods such as donuts that use rice flour tend to have a hard texture.
As a countermeasure, there is a conventional technique for blending 0.1 to 5.0 parts by mass of wheat flour with 100 parts by mass of rice flour, as reported in Patent Document 1. However, with this technique, wheat flour can only be blended up to 0.1 to 5.0 parts by mass with rice flour due to instability in the shape, making it difficult to produce softer rice flour donuts.
Patent Document 2 discloses a method for producing glutinous rice confectionery, which comprises blending glutinous rice flour, oil and fat, and pregelatinized starch and/or pregelatinized wheat flour with wheat flour and/or starch, adding yeast, yeast fermenting, and then pressing and baking. The produced glutinous rice confectionery has a soft and chewy texture not found in conventional glutinous rice confectionery, and has a crisp texture that melts in the mouth, but the softness and chewiness are still insufficient.
従来、米粉を使用したドーナツ等の油ちょうベーカリー食品はもち感が強く硬い食感を特徴とする。本発明は、もち感がありつつもふんわりとしたソフトな食感を有する油ちょうベーカリー食品を提供することを課題とする。
本発明の他の課題は、もち感があるがソフトな食感を有する油ちょうベーカリー食品の製造方法であって、生地の保形性もあり作業がしやすい油ちょうベーカリー食品の製造方法を提供することである。
Conventionally, fried bakery foods such as donuts using rice flour are characterized by a chewy and hard texture. The present invention aims to provide a fried bakery food having a chewy texture but also a fluffy and soft texture.
Another object of the present invention is to provide a method for producing fried bakery food having a chewy yet soft texture, in which the dough has good shape retention and is easy to work with.
上記課題に対し鋭意研究を行った結果、米粉と小麦粉の合計質量に対し小麦粉が５３質量％以下の量で含まれている、米粉と小麦粉の合計１００質量部に対し、α化澱粉を２～２８質量部配合することで、上記特許文献１（特開２０１３－０８１４２３）において不可能であった比較的多量の小麦粉を配合することが可能となり、その結果、もち感がありかつソフトな食感を有する油ちょうベーカリー食品を製造できることがわかった。
本発明は以下を提供する。
（１）米粉と小麦粉とを含む油ちょうベーカリー食品用ミックス粉であって、
米粉と小麦粉の合計１００質量部に対し、α化澱粉を２～２８質量部含み、かつ
米粉と小麦粉の合計質量に対し、小麦粉が５３質量％以下の量で含まれている、上記油ちょうベーカリー食品用ミックス粉。
（２）米粉がうるち米粉からなる、（１）記載の油ちょうベーカリー食品用ミックス粉。
（３）米粉と小麦粉の合計質量に対し、小麦粉が０．３～５３質量％の範囲で含まれる（１）または（２）記載の油ちょうベーカリー食品用ミックス粉。
（４）（１）～（３）のいずれか一に記載の油ちょうベーカリー食品用ミックス粉から製造され、２４℃において粘度が５００～６００ｍＰａ・ｓの範囲にある油ちょうベーカリー食品用生地。
（５）（４）記載の油ちょうベーカリー食品用生地を油ちょうしてなる油ちょうベーカリー食品。
（６）米粉、小麦粉、及びα化澱粉を少なくとも含む混合物（ただし、米粉と小麦粉の合計１００質量部に対し、α化澱粉は２～２８質量部の量で存在し、米粉と小麦粉の合計質量に対し、小麦粉が５３質量％以下の量で含まれている）に水を加えて、２４℃において粘度が５００～６００ｍＰａ・ｓの範囲にある油ちょうベーカリー食品用生地を製造する、油ちょうベーカリー食品用生地の製造方法。
（７）（６）記載の方法により油ちょうベーカリー食品用生地を製造し、前記油ちょうベーカリー食品用生地を油ちょうすることを含む、油ちょうベーカリー食品の製造方法。
As a result of intensive research on the above issues, we found that 2 to 2 to 10% pregelatinized starch was added to 100 parts by mass of rice flour and wheat flour, which contained less than 53% by mass of wheat flour based on the total mass of rice flour and wheat flour. By blending 28 parts by mass, it is possible to blend a relatively large amount of wheat flour, which was impossible in the above Patent Document 1 (JP 2013-081423), resulting in a chewy and soft texture. It was found that it is possible to produce fried bakery foods having the following properties.
The present invention provides the following.
(1) A mixed flour for fried bakery food containing rice flour and wheat flour,
The above-mentioned fried bakery contains 2 to 28 parts by mass of pregelatinized starch based on 100 parts by mass of rice flour and wheat flour in total, and contains flour in an amount of 53% by mass or less based on the total mass of rice flour and wheat flour. Mixed powder for food.
(2) The mixed flour for fried bakery food according to (1), wherein the rice flour is non-glutinous rice flour.
(3) The mixed flour for fried bakery food according to (1) or (2), which contains wheat flour in a range of 0.3 to 53% by mass based on the total mass of rice flour and wheat flour.
(4) A dough for fried bakery food that is produced from the mixed powder for fried bakery food according to any one of (1) to (3) and has a viscosity in the range of 500 to 600 mPa·s at 24°C.
(5) A fried bakery food prepared by frying the dough for fried bakery food described in (4).
(6) A mixture containing at least rice flour, wheat flour, and pregelatinized starch (however, the pregelatinized starch is present in an amount of 2 to 28 parts by mass per 100 parts by mass of rice flour and wheat flour, and the total mass of rice flour and wheat flour is Abura-bakery, which produces dough for food with a viscosity in the range of 500 to 600 mPa・s at 24°C by adding water to flour (containing flour in an amount of 53% by mass or less) A method for producing food-grade dough.
(7) A method for producing a fried bakery food, which comprises producing dough for fried bakery food by the method described in (6), and frying the dough for fried bakery food.
本発明の米粉を使用した油ちょうベーカリー食品用ミックス粉あるいは油ちょうベーカリー食品用生地により、もち感がありつつソフトな食感を有する油ちょうベーカリー食品を製造することができる。また、本発明の油ちょうベーカリー食品用ミックス粉あるいは油ちょうベーカリー食品用生地を用いることにより、生地の状態で形状を安定に保つことができるため製造が容易な米粉を使用した油ちょうベーカリー食品を提供する。 By using the rice flour mix for fried breaded bakery foods or the dough for fried breaded bakery foods using the rice flour of the present invention, it is possible to produce fried baked goods that have a chewy yet soft texture. In addition, by using the mixed flour for fried bakery food or the dough for fried breaded bakery food of the present invention, it is possible to maintain the shape stably in the dough state, so that it is possible to produce fried baked goods using rice flour, which is easy to manufacture. provide.
＜油ちょうベーカリー食品用ミックス粉＞
本発明の油ちょうベーカリー食品用ミックス粉は、米粉と小麦粉を少なくとも含み、米粉と小麦粉の合計１００質量部に対し、α化澱粉を２～２８質量部含み、さらに、米粉と小麦粉の合計質量に対し小麦粉が５３質量％以下の量で含まれている。
<Fried bakery food mix flour>
The flour mix for fried bakery foods of the present invention contains at least rice flour and wheat flour, contains 2 to 28 parts by mass of gelatinized starch per 100 parts by mass of the total of the rice flour and wheat flour, and further contains wheat flour in an amount of 53% by mass or less relative to the total mass of the rice flour and wheat flour.
（油ちょうベーカリー食品）
本明細書において油ちょうベーカリー食品は、油ちょう調理される、米粉を用いて製造されるパンや菓子類を意味する。例えば、ドーナツ、チュロス、サーターアンダギー、揚げパンなどが含まれる。好ましくは揚げパン、ドーナツ等が挙げられる。揚げパンとは、パン生地を成形して油ちょうする製品である。ドーナツは、ドーナツ生地を成形して油ちょうする製品であり、例えば、ケーキドーナツ等を含む。
(Fried bakery foods)
In this specification, fried bakery foods refer to breads and confectioneries made from rice flour that are fried. Examples include donuts, churros, sata andagi, and fried bread. Preferred are fried bread and donuts. Fried bread is a product made by shaping bread dough and frying it. Donuts are a product made by shaping donut dough and frying it, and include, for example, cake donuts.
（米粉）
本発明の油ちょうベーカリー食品用ミックス粉は、米粉を必須成分として含む。米粉はうるち米粉を含むことが好ましい。もち米粉では所定の効果が得られにくいため、用いる米粉はうるち米粉からなることがより好ましい。
米粉の主な製造方法として、ロール粉砕法、気流粉砕法がある。ロール粉砕では、粒度が粗く損傷澱粉率が高い米粉が得られる。気流粉砕では、粒度が細かく損傷澱粉率が低い米粉が得られる。
本発明において米粉の損傷澱粉率や粒度を限定することなく使用できるが、損傷澱粉率が９～１４％のものが好ましく、粒度（メジアン径）が９０～１２０μｍのものが好ましい。かかる損傷澱粉率や粒度の米粉を少なくとも３０質量％程度含む米粉を用いることが好ましい。
(rice flour)
The flour mix for fried bakery foods of the present invention contains rice flour as an essential component. The rice flour preferably contains non-glutinous rice flour. Since it is difficult to obtain the desired effect with glutinous rice flour, it is more preferable that the rice flour used is non-glutinous rice flour.
The main methods for producing rice flour are roll milling and airflow milling. Roll milling produces rice flour with a coarse grain size and a high rate of damaged starch. Airflow milling produces rice flour with a fine grain size and a low rate of damaged starch.
In the present invention, rice flour can be used without any restrictions on the damaged starch rate or particle size, but rice flour with a damaged starch rate of 9 to 14% and a particle size (median diameter) of 90 to 120 μm is preferred. It is preferable to use rice flour containing at least about 30% by mass of rice flour with such a damaged starch rate and particle size.
（小麦粉）
本発明の油ちょうベーカリー食品用ミックス粉は、小麦粉を必須成分として含む。
小麦粉は、米粉および小麦粉の合計質量に対して、５３質量％以下の量で含まれる。０．３～５３質量％の範囲で含まれていることが好ましく、０．５～５０質量％であることがより好ましく、５～４０質量％であることがよりさらに好ましい。小麦粉の配合量は多いほど食感はソフトになるため好ましいが、配合量が多くなりすぎると、もち感が弱くなるため、かかる範囲が好ましい。
(flour)
The flour mix for fried bakery foods of the present invention contains wheat flour as an essential ingredient.
Wheat flour is contained in an amount of 53% by mass or less based on the total mass of rice flour and wheat flour. It is preferably contained in the range of 0.3 to 53% by mass, more preferably 0.5 to 50% by mass, and even more preferably 5 to 40% by mass. The more wheat flour is contained, the softer the texture becomes, which is preferable, but if the amount is too high, the chewiness becomes weak, so this range is preferable.
（α化澱粉）
α化とは一般には澱粉を水と加熱することで、澱粉分子が規則性を失い、糊状（α状）になることである。本発明では、澱粉と水を混ぜて加熱し、糊状になった澱粉を乾燥させて粉末化したものをα化澱粉として使用した。
α化澱粉であれば限定することなくいずれの種類を用いてもよい。例えば、タピオカ澱粉、コーン澱粉、ワキシーコーン澱粉、小麦澱粉、馬鈴薯澱粉、米粉澱粉、もち米粉澱粉等のα化澱粉が挙げられる。これらを複数種類配合したものを使用してもよい。前述のα化澱粉は市販されているものを用いることができる。
α化澱粉は、米粉と小麦粉の合計１００質量部に対し２～２８質量部添加する。２．５～２５質量部が好ましく、１０～２０質量部がより好ましく、１３～１７質量部がよりさらに好ましい。かかる範囲の量でα化澱粉を配合することにより、米粉に対し小麦粉を従来より多く配合することができ、その結果、もち感がありつつソフトな食感を提供することができる。
α化澱粉は、２質量部を下回ると米粉および小麦粉のα化に必要な水分が不足し、非常に硬い食感となる。２８質量部を上回るとフライ後のしぼみが生じて外観が劣るとともに、食感にやや弾力が出て劣る。
(gelatinized starch)
Gelatinization is generally a process in which starch molecules lose their regularity and become pasty (alpha-shaped) by heating starch with water. In the present invention, starch was mixed with water, heated, and the pasty starch was dried and powdered, and used as the gelatinized starch.
Any type of pregelatinized starch may be used without any limitation. Examples of pregelatinized starches include tapioca starch, corn starch, waxy corn starch, wheat starch, potato starch, rice flour starch, glutinous rice flour starch, etc. A mixture of multiple types of these may also be used. The above-mentioned pregelatinized starch may be a commercially available product.
The amount of gelatinized starch added is 2 to 28 parts by mass per 100 parts by mass of the total of rice flour and wheat flour, preferably 2.5 to 25 parts by mass, more preferably 10 to 20 parts by mass, and even more preferably 13 to 17 parts by mass. By adding gelatinized starch in an amount within this range, it is possible to add more wheat flour to the rice flour than before, and as a result, it is possible to provide a chewy yet soft texture.
If the amount of pregelatinized starch is less than 2 parts by mass, the moisture required for pregelatinization of the rice flour and wheat flour is insufficient, resulting in a very hard texture, whereas if the amount is more than 28 parts by mass, the product will shrink after frying, resulting in a poor appearance, and the texture will be somewhat elastic and poor.
（その他の成分について）
本発明の油ちょうベーカリー食品用ミックス粉は、米粉及びα化澱粉以外に、糖類、油脂、膨張剤、色素や調味料等の添加剤等を含んでいてもよい。なお、本発明の油ちょうベーカリー食品用ミックス粉は少なくとも米粉、小麦粉及びα化澱粉を含んでいればよいが、米粉、小麦粉及びα化澱粉は、一つの均一な混合組成物として存在していてもよく、または別々に用意されており、生地製造時に混合されるものであってもよい。他の成分や添加剤についても同様に一つの混合物中に存在していてもよく、また別々に用意されており、生地製造時に混合されるものであってもよい。
(About other ingredients)
The mixed flour for bakery foods of the present invention may contain additives such as sugars, fats and oils, swelling agents, pigments, and seasonings in addition to rice flour and pregelatinized starch. The mixed flour for bakery foods of the present invention may contain at least rice flour, wheat flour, and pregelatinized starch, but the rice flour, wheat flour, and pregelatinized starch may be present as one uniform mixed composition. Alternatively, they may be prepared separately and mixed during dough production. Other components and additives may similarly be present in one mixture, or may be prepared separately and mixed during dough production.
糖類は、生地破裂防止、老化防止、食感調整、食味の調整のために配合することが好ましい。糖類の種類は特に限定なく使用でき、ブドウ糖や果糖等の単糖類、ショ糖（上白糖、グラニュー糖、三温糖、氷砂糖等の分蜜糖、黒糖等の含蜜糖）や乳糖等の二糖類など食用に供される甘味性の粉末糖であれば何れも使用することができる。食味や口溶けの観点からグラニュー糖がより好ましい。配合量は米粉と小麦粉の合計１００質量部に対して、５～１００質量部の範囲内が好ましく、２０～８０質量部程度がより好ましく、３０～７０質量部程度がさらに好ましい。 Saccharides are preferably added to prevent dough from bursting, prevent aging, adjust texture, and adjust taste. The types of sugars that can be used are not particularly limited, and include monosaccharides such as glucose and fructose, sucrose (white sugar such as caster sugar, granulated sugar, brown sugar, and molasses sugar such as brown sugar), and lactose such as lactose. Any edible sweet powdered sugar such as saccharide can be used. Granulated sugar is more preferable from the viewpoint of taste and melting in the mouth. The blending amount is preferably within the range of 5 to 100 parts by weight, more preferably about 20 to 80 parts by weight, and even more preferably about 30 to 70 parts by weight, based on a total of 100 parts by weight of rice flour and wheat flour.
生地性や食感の調整にショートニングやサラダ油などの油脂類を配合してもよい。 Fats and oils such as shortening and salad oil may be added to adjust the dough properties and texture.
膨張剤は通常、生地を膨張させてふんわり感を出すために油ちょうベーカリー食品の配合に入れる。本発明では、米粉と小麦粉の合計１００質量部に対し、膨張剤を１．５～６．０質量部まで入れても良い。量が少ないとフライ後にしぼんで表面のしわが大きくなる傾向にある。量が多すぎると、膨張剤の味（えぐ味）が出る。 Leavening agents are commonly included in the formulation of baked goods to expand the dough and create a fluffy texture. In the present invention, 1.5 to 6.0 parts by mass of a leavening agent may be added to a total of 100 parts by mass of rice flour and wheat flour. If the amount is small, it will tend to shrink after frying and the wrinkles on the surface will become larger. If the amount is too large, the taste of the leavening agent (harsh taste) will appear.
本発明の油ちょうベーカリー食品用ミックス粉には、必要に応じて、色素、調味料、香辛料、香料などの副資材や添加物を使用することができる。食塩を加えてもよい。食塩は食味を出すことを目的に配合してもよく、食味に合わせて調整可能である。
その他の成分は本発明の効果を損ねない程度の範囲において添加してもよい。
The fried bakery food mix flour of the present invention can contain auxiliary materials and additives such as colorings, seasonings, spices, and flavorings, as necessary. Salt may also be added. Salt may be added for the purpose of bringing out the flavor, and can be adjusted according to the flavor.
Other components may be added within a range that does not impair the effects of the present invention.
＜油ちょうベーカリー食品用生地＞
本発明の油ちょうベーカリー食品用生地は、上述の油ちょうベーカリー食品用ミックス粉、または、米粉、小麦粉、及びα化澱粉を少なくとも含む混合物（ただし、米粉と小麦粉の合計１００質量部に対し、α化澱粉は２～２８質量部の量で存在する）から製造され、２４℃において粘度が５００～６００ｍＰａ・ｓの範囲にある油ちょうベーカリー食品用生地である。かかる範囲において、生地の作業性が良好なためである。例えば、ドーナツカッターで生地をカッティングすることができる。粘度はより好ましくは５２０～５８０ｍＰａ・ｓの範囲にある。
本発明において、生地の粘度は、２４℃において円筒型回転式粘度計で測定した値を意味する。具体的には、本明細書では、リオン株式会社製「ビスコテスタＶＴ－０６」を使用し、Ｎｏ．２ロータを装着し、１００ｍｌのカップにミキシング直後の生地を入れて６２．５ｒｐｍでロータを１５秒間回転させて測定し、表示された最高値を記録した。前記測定は２４℃で行った。
<Dough for bakery food made with oil>
The dough for fried bakery food of the present invention is prepared by using the above-mentioned mixed flour for fried bakery food, or a mixture containing at least rice flour, wheat flour, and pregelatinized starch (however, based on a total of 100 parts by mass of rice flour and wheat flour, α The processed starch is present in an amount of 2 to 28 parts by mass) and has a viscosity in the range of 500 to 600 mPa·s at 24°C. This is because the workability of the dough is good within this range. For example, you can cut the dough with a donut cutter. The viscosity is more preferably in the range of 520 to 580 mPa·s.
In the present invention, the viscosity of the dough means a value measured with a cylindrical rotational viscometer at 24°C. Specifically, in this specification, "Visco Tester VT-06" manufactured by Rion Co., Ltd. is used, and No. 2 rotor was installed, the dough immediately after mixing was placed in a 100 ml cup, the rotor was rotated at 62.5 rpm for 15 seconds, and the measurement was performed, and the highest value displayed was recorded. The measurements were performed at 24°C.
本発明の油ちょうベーカリー食品用生地は、上述の油ちょうベーカリー食品用ミックス粉について述べた成分以外に、少なくとも水、好ましくは冷水、を含み、さらに、ショートニング等の油脂、卵等を含んでいてもよい。
水分量は、上述した生地の粘度となるように調節した量を添加することが好ましい。より具体的には、例えば米粉と小麦粉の合計１００質量部に対し、５０～４５０質量部の範囲で添加することができる。
本発明のドーナツ用生地は、上述の油ちょうベーカリー食品用ミックス粉にさらに水等を加えて、例えば、ビーターのような攪拌機を使用して、適宜ミキシングを行い製造することができる。
The dough for fried bakery food of the present invention contains at least water, preferably cold water, in addition to the ingredients described above for the mixed flour for fried breaded bakery food, and further contains fats and oils such as shortening, eggs, etc. Good too.
It is preferable to add an amount of water adjusted to achieve the above-mentioned viscosity of the dough. More specifically, for example, it can be added in an amount of 50 to 450 parts by mass per 100 parts by mass of rice flour and wheat flour.
The donut dough of the present invention can be produced by adding water or the like to the above-mentioned fried bakery food mix powder and mixing the mixture as appropriate using, for example, a stirrer such as a beater.
＜油ちょうベーカリー食品の製造方法＞
本発明の油ちょうベーカリー食品の製造方法は、上述した油ちょうベーカリー食品用ミックス粉、または米粉、小麦粉、及びα化澱粉を少なくとも含む混合物（ただし、米粉と小麦粉の合計１００質量部に対し、α化澱粉は２～２８質量部の量で存在し、米粉と小麦粉の合計質量に対し、小麦粉が５３質量％以下の量で含まれている）に水を加えて、２４℃において粘度が５００～６００ｍＰａ・ｓの範囲にある油ちょうベーカリー食品用生地を製造することを含む。水の量により生地粘度が変化するため、２４℃において粘度が５００～６００ｍＰａ・ｓの範囲となるように、水の量を調整する。
その後、上記ドーナツ用生地を油ちょうする。油ちょう方法は特に限定されないが、油の中でフライする方法、油を用いて焼く方法などが挙げられる。フライを行う場合には、１７０～２００℃程度の油中で潜行させながら行う。
<Method of manufacturing fried bakery food>
The method for producing fried bakery foods of the present invention comprises adding water to the above-mentioned mixed flour for fried bakery foods or a mixture containing at least rice flour, wheat flour, and pregelatinized starch (wherein the pregelatinized starch is present in an amount of 2 to 28 parts by mass per 100 parts by mass of the total of rice flour and wheat flour, and the wheat flour is contained in an amount of 53% by mass or less per 100 parts by mass of the total of rice flour and wheat flour) to produce dough for fried bakery foods having a viscosity in the range of 500 to 600 mPa·s at 24° C. Since the viscosity of the dough changes depending on the amount of water, the amount of water is adjusted so that the viscosity is in the range of 500 to 600 mPa·s at 24° C.
The doughnut dough is then deep-fried. The deep-fried method is not particularly limited, but examples include deep-frying in oil, baking in oil, etc. When deep-frying, the doughnut dough is submerged in oil at about 170 to 200°C.
粘度、損傷澱粉率、粒度の測定方法
粘度はリオン株式会社製「ビスコテスタＶＴ－０６」を使用し、１００ｍｌのカップにミキシング直後の生地を入れて測定し、表示された最高値を記録した。測定時の生地温度は２４℃とし、Ｎｏ．２ロータを使用した。
損傷澱粉率は、ＡＡＣＣ法７６－３１に従って測定した。
米粉の粒度分布は、レーザ回折・散乱式粒子径分布測定装置（マイクロトラックベル社製、マイクロトラックＭＴ３０００）を使用し体積基準で測定し、メジアン径を粒度とした。
Method for Measuring Viscosity, Damaged Starch Rate, and Particle Size Viscosity was measured using "Visco Tester VT-06" manufactured by Rion Co., Ltd. by placing the dough immediately after mixing into a 100 ml cup, and the highest value displayed was recorded. The dough temperature at the time of measurement was 24°C, and No. Two rotors were used.
Damaged starch percentage was measured according to AACC method 76-31.
The particle size distribution of the rice flour was measured on a volume basis using a laser diffraction/scattering particle size distribution measuring device (Microtrac MT3000, manufactured by Microtrac Bell Co., Ltd.), and the median diameter was defined as the particle size.
試験例１
表２及び表３の配合通りに米粉、薄力小麦粉、α化タピオカ澱粉、グラニュー糖、食塩、ベーキングパウダーをミキサーボールに入れてよく混合し、サラダ油、卵、水を入れてビーターを使用して室温で低速１分、中速２分ミキシングをして生地を得た。生地の粘度を合わせるために（粘度が５２０～５８０ｍＰａ・ｓ）各実施例及び比較例の水の量を調整した。
得られた生地をドーナツカッターでカッティングしフライした。使用したプランジャーは1- 7/8プレーンプランジャーで、生地重量は６６ｇとした。フライは１９０℃で３分間潜行し、生地を反転して油から取り出した。
米粉は、うるち米粉として粒度が粗く（粒度：９０～１２０μｍ）損傷澱粉率が高い（９～１４％）ロール粉砕米粉の高砂１１７（日本製粉株式会社製）を使用した。α化澱粉は、α化タピオカ澱粉のプリジェルＶＡ７０Ｔ（松谷化学工業株式会社製）を使用した。
表１の評価基準に従って官能評価、外観評価を実施した。特開２０１３－０８１４２３内の実施例５の類似配合を、基準点３点（比較例１）として１０名のパネラーにより評価した。なお、外観評価基準の「高さ」及び「径」は、それぞれ、ドーナツの厚み及び直径を意味し、基準ドーナツとの比較でそれらの大きい/小さいを評価したものである。
Test Example 1
Rice flour, soft wheat flour, pregelatinized tapioca starch, granulated sugar, salt, and baking powder were mixed thoroughly in a mixer bowl according to the formulations in Tables 2 and 3, salad oil, eggs, and water were added, and the dough was obtained by mixing at room temperature with a beater at low speed for 1 minute and medium speed for 2 minutes. The amount of water in each Example and Comparative Example was adjusted to match the viscosity of the dough (viscosity 520 to 580 mPa·s).
The resulting dough was cut with a donut cutter and fried. The plunger used was a 1-7/8 plain plunger, and the dough weight was 66 g. The dough was fried at 190°C for 3 minutes, and then turned over and removed from the oil.
The rice flour used was Takasago 117 (manufactured by Nippon Flour Mills Co., Ltd.), a roll-milled rice flour with a coarse particle size (particle size: 90-120 μm) and a high rate of damaged starch (9-14%). The gelatinized starch used was Pregel VA70T (manufactured by Matsutani Chemical Industry Co., Ltd.), a gelatinized tapioca starch.
Sensory evaluation and appearance evaluation were performed according to the evaluation criteria in Table 1. A similar formulation to Example 5 in JP 2013-081423 A was evaluated by 10 panelists using a standard score of 3 points (Comparative Example 1). The "height" and "diameter" in the appearance evaluation criteria refer to the thickness and diameter of the donut, respectively, and were evaluated as being larger or smaller than the standard donut.
表１ 評価基準
米粉と小麦粉の合計１００質量部のうち、小麦粉を０．５～５０質量％配合した実施例ではいずれも評価が良好であった（実施例１～４）。 Examples in which 0.5 to 50 mass % of wheat flour was blended out of a total of 100 parts by mass of rice flour and wheat flour were evaluated favorably (Examples 1 to 4).
表３
米粉と小麦粉の合計１００質量部に対しα化澱粉が２．５～２５質量部の実施例では各評価はいずれも良好であった（実施例３，５及び６）。 In the examples where the pregelatinized starch was 2.5 to 25 parts by mass based on the total of 100 parts by mass of rice flour and wheat flour, each evaluation was good (Examples 3, 5, and 6).
試験例２ 澱粉の種類
α化タピオカ澱粉に加え、表４記載の澱粉を添加し、生地の粘度を合わせるために（粘度が５２０～５８０ｍＰａ・ｓになるように）水の量を調整した以外は、試験例１にしたがってドーナツを作製し、試験例１と同様に評価した。結果を表４に示す。α化澱粉を複数用いても同様の結果が得られた。
Test Example 2 Type of starch In addition to pregelatinized tapioca starch, the starches listed in Table 4 were added, and the amount of water was adjusted to match the viscosity of the dough (so that the viscosity was 520 to 580 mPa・s). , Donuts were produced according to Test Example 1 and evaluated in the same manner as Test Example 1. The results are shown in Table 4. Similar results were obtained when multiple pregelatinized starches were used.
表４
α化ワキシーコーン澱粉：日食ワキシーアルファーＤ－６（日本食品化工株式会社）
Table 4
Pregelatinized waxy corn starch: Nisshoku Waxy Alpha D-6 (Nihon Shokuhin Kako Co., Ltd.)
Claims (7)
米粉と小麦粉の合計１００質量部に対し、α化澱粉を１０～２８質量部含み、
米粉と小麦粉の合計質量に対し、小麦粉が５３質量％以下の量で含まれている、上記油ちょうベーカリー食品用ミックス粉。 A mixed flour for fried bakery food containing rice flour and wheat flour,
Contains 10 to 28 parts by mass of pregelatinized starch per 100 parts by mass of rice flour and wheat flour,
The above mixed flour for bakery food containing wheat flour in an amount of 53% by mass or less based on the total mass of rice flour and wheat flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019203183A JP7460354B2 (en) | 2019-11-08 | 2019-11-08 | Formulation and manufacturing method of fried bakery food with soft and chewy texture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019203183A JP7460354B2 (en) | 2019-11-08 | 2019-11-08 | Formulation and manufacturing method of fried bakery food with soft and chewy texture |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2021073905A JP2021073905A (en) | 2021-05-20 |
| JP7460354B2 true JP7460354B2 (en) | 2024-04-02 |
Family
ID=75897347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019203183A Active JP7460354B2 (en) | 2019-11-08 | 2019-11-08 | Formulation and manufacturing method of fried bakery food with soft and chewy texture |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7460354B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022264766A1 (en) * | 2021-06-16 | 2022-12-22 | 日清製粉プレミックス株式会社 | Doughnut dough, doughnuts, method for producing doughnuts, method for producing doughnut dough, and mixed powder |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003063596A1 (en) | 2002-02-01 | 2003-08-07 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Process for producing fermented bread comprising rice flour as the main component |
| JP2004267157A (en) | 2003-03-11 | 2004-09-30 | Noriyuki Sugawara | Composition of easily processable rice flour |
| WO2006107809A1 (en) | 2005-04-04 | 2006-10-12 | National Starch And Chemical Investment Holding Corporation | Food product |
| JP2011000113A (en) | 2009-05-18 | 2011-01-06 | Fukumori Dou:Kk | Additive for rice flour bread, rice flour composition for rice flour bread, method for producing rice flour bread, and bread dough |
| JP2011188852A (en) | 2010-02-16 | 2011-09-29 | Akihiro Nishioka | Rice flour bread dough, rice flour bread, and method for production of rice flour bread |
| JP2013099294A (en) | 2011-11-09 | 2013-05-23 | Nisshin Foods Kk | Mix for confectionery |
-
2019
- 2019-11-08 JP JP2019203183A patent/JP7460354B2/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003063596A1 (en) | 2002-02-01 | 2003-08-07 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Process for producing fermented bread comprising rice flour as the main component |
| JP2004267157A (en) | 2003-03-11 | 2004-09-30 | Noriyuki Sugawara | Composition of easily processable rice flour |
| WO2006107809A1 (en) | 2005-04-04 | 2006-10-12 | National Starch And Chemical Investment Holding Corporation | Food product |
| JP2011000113A (en) | 2009-05-18 | 2011-01-06 | Fukumori Dou:Kk | Additive for rice flour bread, rice flour composition for rice flour bread, method for producing rice flour bread, and bread dough |
| JP2011188852A (en) | 2010-02-16 | 2011-09-29 | Akihiro Nishioka | Rice flour bread dough, rice flour bread, and method for production of rice flour bread |
| JP2013099294A (en) | 2011-11-09 | 2013-05-23 | Nisshin Foods Kk | Mix for confectionery |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2021073905A (en) | 2021-05-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101732333B1 (en) | Choux pastry and method for producing the same | |
| WO2016046867A1 (en) | Bakery product with excellent slicability and method for producing same | |
| JP7384803B2 (en) | Improver for baked goods | |
| CA3157980A1 (en) | Method for manufacturing pregelatinized cereal flour | |
| KR101610913B1 (en) | Rice dough composition and confectionery food manufactured thereby | |
| JP6999359B2 (en) | Flour composition for confectionery, dough for confectionery and confectionery | |
| JP7460354B2 (en) | Formulation and manufacturing method of fried bakery food with soft and chewy texture | |
| KR20190108751A (en) | Composition for gluten free rice cookie and method of Manufacturing the same | |
| JP7364567B2 (en) | Baked confectionery manufacturing method | |
| TW202103561A (en) | Method for producing batter or dough for baked confectionery | |
| WO2020110914A1 (en) | Method for producing bakery food | |
| JP6105452B2 (en) | Bakery top dough | |
| JP2006271291A (en) | Covering composition for bakery food, and bakery food using the same | |
| JP7345266B2 (en) | Mixed powder for baked confectionery and method for producing baked confectionery | |
| JP7460353B2 (en) | Formulation and manufacturing method of fried bakery food with heavy sticky texture | |
| TW201927168A (en) | Starch for baked confectionery | |
| JP6972400B2 (en) | Wheat flour products and foods using them | |
| JP6957313B2 (en) | Choux pastry dough and mixed powder for choux pastry | |
| JP2013165648A (en) | Mix for baked sweets | |
| JP3646944B2 (en) | Process for producing rice processed food ingredients | |
| JP2023112949A (en) | Composition for carbohydrate food, carbohydrate food and production method of carbohydrate food | |
| JP2021078429A (en) | Composition for enhancing glutinous feeling of food, method for enhancing glutinous feeling of food, and glutinous barley flour and food containing the same | |
| WO2022270421A1 (en) | Doughnut mix and method for producing doughnut | |
| JP2023132354A (en) | Packaged bakery product wheat flour composition, packaged bakery product mix, and packaged bakery product producing method | |
| JP2024000719A (en) | Method of producing batter dough heated food product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20221006 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20230914 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20231030 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20231226 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20240219 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20240321 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7460354 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |