WO2024185153A1 - Breadmaking composition and method for producing bread - Google Patents

Breadmaking composition and method for producing bread Download PDF

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Publication number
WO2024185153A1
WO2024185153A1 PCT/JP2023/018029 JP2023018029W WO2024185153A1 WO 2024185153 A1 WO2024185153 A1 WO 2024185153A1 JP 2023018029 W JP2023018029 W JP 2023018029W WO 2024185153 A1 WO2024185153 A1 WO 2024185153A1
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Prior art keywords
bread
mass
parts
rice flour
starch
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PCT/JP2023/018029
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French (fr)
Japanese (ja)
Inventor
仙一 牧野
勝彦 大関
桃子 白石
肇 ▲高▼橋
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亀田製菓株式会社
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Publication of WO2024185153A1 publication Critical patent/WO2024185153A1/en

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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00Finished or partly finished bakery products
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00Finished or partly finished bakery products
    • A21D13/04Products made from materials other than rye or wheat flour
    • A21D13/047Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/16Fatty acid esters
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating

Definitions

  • the present invention relates to a composition for bread making and a method for making bread.
  • Such foods include bread that does not contain gluten, which is one of the allergens (for example, Patent Literature 1).
  • An example of gluten-free bread is bread made mainly from rice flour.
  • bread dough containing rice flour has the problem that it is easily runny and has poor moldability, and even if it is molded into the desired shape, it is unable to maintain that shape and has poor shape retention.
  • the present invention was made in consideration of the above circumstances, and aims to provide a rice flour-containing composition for bread making that has good moldability and shape retention.
  • the present invention provides the following:
  • a bread-making composition comprising: The bread-making composition comprises rice flour, processed starch, a thickener, and an emulsifier;
  • the content of the processed starch is 5.0 parts by mass or more relative to 100 parts by mass of the rice flour
  • the content of the thickener is 0.5 parts by mass or more and 8.0 parts by mass or less relative to 100 parts by mass of the rice flour
  • the content of the emulsifier is 0.5 parts by mass or more and 6.0 parts by mass or less relative to 100 parts by mass of the rice flour.
  • the modified starch includes at least one selected from the group consisting of hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, and starch acetate.
  • the thickener comprises hydroxypropyl methylcellulose.
  • the emulsifier includes one or more selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters.
  • a method for producing bread comprising a step of baking a bread-making composition described in any one of (1) to (4).
  • the present invention provides a rice flour-containing composition for bread making that has good moldability and shape retention.
  • FIG. 2 is a diagram showing each measurement object for evaluating round bread in the examples.
  • the bread-making composition of the present invention (hereinafter also referred to as "the composition of the present invention") satisfies all of the following requirements.
  • the bread-making composition contains rice flour, processed starch, a thickener, and an emulsifier.
  • the content of processed starch is 5.0 parts by mass or more per 100 parts by mass of rice flour.
  • the content of the thickener is 0.5 parts by mass or more and 8.0 parts by mass or less per 100 parts by mass of rice flour.
  • the emulsifier content is 0.5 parts by mass or more and 6.0 parts by mass or less per 100 parts by mass of rice flour.
  • the composition of the present invention is a breadmaking composition comprising rice flour.
  • Bread dough containing rice flour has problems such as being easily runny and poor moldability, and even if it is molded into a desired shape, it is unable to maintain that shape and has poor shape retention. Therefore, as a result of extensive research, the inventors have found that the above problems can be solved by blending three types of ingredients, namely, processed starch, a thickener, and an emulsifier, with rice flour in specific ratios.
  • the term "bread-making composition” includes a mixture containing bread ingredients such as rice flour for use in making bread. Specifically, the “bread-making composition” includes bread dough before baking, etc. However, the composition of the present invention also includes those in the form of a dry mix (dry powder mixture).
  • "formability” includes the ease with which bread dough can be shaped before baking (e.g., the ease with which it can be shaped into a desired shape).
  • shape retention includes the ability of the shaped bread dough before baking to retain the desired shape, and the ability of the bread after baking to retain the desired shape.
  • Moldability and shape retention can be evaluated depending on the type of bread.
  • the degree of expansion and the degree of shape retention shown in the Examples can be used to judge whether or not the bread obtained from the molded dough retains its shape based on the length and width of the bread before and after baking.
  • Bread made by encrusting or with a distinctive shape can be evaluated by visual observation (whether the filling is protruding outside the dough, whether the shape has been distorted, etc.).
  • composition of the present invention is described in detail below.
  • the "dry mass” of the composition of the present invention means the total amount of components constituting the composition of the present invention, excluding components whose main component is water.
  • the “component mainly composed of water” refers to a component having a water content of 85.0% by mass or more. Specific examples of the component include water, milk, etc. Milk includes both animal milk (cow's milk, goat's milk, etc.) and plant milk (soy milk, rice milk, oat milk, almond milk, etc.).
  • Rice Flour means milled rice, usually as a dry powder.
  • the rice flour may be used alone or in combination of two or more kinds.
  • the variety of rice used to make the rice flour is not particularly limited, but examples include non-glutinous rice and glutinous rice, with non-glutinous rice being preferred.
  • non-glutinous rice include japonica, indica, and javanica.
  • the particle size of the rice flour is not particularly limited, but is usually 10 to 250 ⁇ m.
  • the particle size is determined by a laser diffraction scattering method particle size distribution measuring device.
  • the content of rice flour in the composition of the present invention is not particularly limited. Usually, the higher the content of rice flour, the more significantly the moldability and shape retention deteriorate, but according to the present invention, the occurrence of such problems can be suppressed.
  • the content of rice flour is preferably 25% by mass or more, more preferably 35% by mass or more, and even more preferably 50% by mass or more, based on the composition of the present invention (dry mass).
  • the upper limit of the rice flour content is not particularly limited as long as the other ingredients can be sufficiently blended, but it is preferably 94% by mass or less, and more preferably 93% by mass or less, based on the composition of the present invention (dry mass).
  • modified starch refers to starch that has been subjected to any treatment (enzymatic treatment, physical treatment, chemical treatment, etc.).
  • the modified starch may be used alone or in combination of two or more kinds.
  • Modified starches include any modified starch that can be used as a food additive. Specific examples include hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, starch acetate, oxidized starch, starch sodium octenyl succinate, and sodium starch glycolate.
  • the processed starch from the viewpoint of being particularly easy to improve the moldability and shape retention of the rice flour-containing bread dough, one or more selected from the group consisting of hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, and starch acetate are preferred.
  • the content of the processed starch is 5.0 parts by mass or more per 100 parts by mass of the rice flour.
  • the lower limit of the amount of processed starch per 100 parts by mass of rice flour is 5.0 parts by mass or more, preferably 7.0 parts by mass or more, and more preferably 9.0 parts by mass or more.
  • the upper limit of the amount of processed starch per 100 parts by mass of rice flour is preferably 100 parts by mass or less, and more preferably 50 parts by mass or less.
  • the lower limit of the content of the processed starch is preferably 2% by mass or more, more preferably 3% by mass or more, based on the dry mass of the composition of the present invention.
  • the upper limit of the content of the processed starch is preferably 49% by mass or less, more preferably 33% by mass or less, based on the dry mass of the composition of the present invention.
  • Thickener refers to any component that increases the viscosity of a food or drink.
  • the thickener may be used alone or in combination of two or more kinds.
  • the thickening agent includes any thickening agent that can be used as a food additive. Specific examples include hydroxypropylmethylcellulose, guar gum, gum arabic, and xanthan gum.
  • hydroxypropyl methylcellulose is preferred from the viewpoint of particularly enhancing the moldability and shape retention of rice flour-containing bread dough. Hydroxypropyl methylcellulose having a viscosity of 2800 to 5600 mm 2 /s in a 2% aqueous solution at 20° C. is particularly preferred.
  • the content of the thickener is 0.5 parts by mass or more and 8.0 parts by mass or less per 100 parts by mass of the rice flour.
  • the lower limit of the thickener content is 0.5 parts by mass or more, preferably 0.7 parts by mass or more, and more preferably 1.0 part by mass or more, per 100 parts by mass of rice flour.
  • the upper limit of the thickener content is 8.0 parts by mass or less, preferably 7.0 parts by mass or less, and more preferably 5.0 parts by mass or less, per 100 parts by mass of rice flour.
  • the lower limit of the content of the thickener is preferably 0.2% by mass or more, more preferably 0.3% by mass or more, based on the composition of the present invention (dry mass).
  • the upper limit of the thickener content is preferably 7.0% by mass or less, and more preferably 5.0% by mass or less, based on the composition of the present invention (dry mass).
  • Emulsifier we mean any ingredient that acts as a surfactant.
  • the emulsifier may be used alone or in combination of two or more kinds.
  • Emulsifiers include any emulsifier that can be used as a food additive. Specific examples include glycerin fatty acid esters, sucrose fatty acid esters, organic acid monoglycerides, lecithin, and the like.
  • glycerin fatty acid esters and sucrose fatty acid esters are preferred, from the viewpoint that they are particularly likely to improve the moldability and shape retention of rice flour-containing bread dough.
  • the content of the emulsifier is 0.5 parts by mass or more and 6.0 parts by mass or less per 100 parts by mass of the rice flour.
  • the amount of emulsifier satisfies this requirement, the dough will have good shape retention, particularly after baking.
  • the lower limit of the emulsifier content is 0.5 parts by mass or more, preferably 0.7 parts by mass or more, and more preferably 0.8 parts by mass or more, per 100 parts by mass of rice flour.
  • the upper limit of the emulsifier content is 6.0 parts by mass or less, preferably 4.0 parts by mass or less, and more preferably 3.0 parts by mass or less, per 100 parts by mass of rice flour.
  • the lower limit of the content of the emulsifier is preferably 0.2% by mass or more, more preferably 0.3% by mass or more, based on the composition of the present invention (dry mass).
  • the upper limit of the emulsifier content is preferably 6.0% by mass or less, and more preferably 5.0% by mass or less, based on the composition of the present invention (dry mass).
  • each component may satisfy any or all of the following:
  • the mass ratio of the thickener to the processed starch is preferably 0.005 or more and 1.0 or less, more preferably 0.01 or more and 0.5 or less.
  • the mass ratio of the emulsifier to the processed starch is preferably 0.005 or more and 1.2 or less, more preferably 0.01 or more and 0.6 or less.
  • the mass ratio of the emulsifier to the thickener is preferably 0.07 or more and 12.0 or less, more preferably 0.1 or more and 9.0 or less.
  • composition of the present invention may contain moisture (water, milk, etc.) in addition to rice flour, processed starch, thickener, and emulsifier.
  • moisture content can be appropriately adjusted depending on the type of bread to be obtained.
  • the composition of the present invention also includes those in the form of a dry mix (dry powder mixture).
  • composition of the present invention may or may not contain any ingredient that can be added to bread, as long as it does not impair the effects of the present invention.
  • Optional ingredients include cereal flours other than rice flour (wheat flour, chickpea flour, soy flour, potato flour, tapioca flour, etc.), gluten, yeast, sugars, salt, edible oils and fats, etc.
  • cereal flours other than rice flour weat flour, chickpea flour, soy flour, potato flour, tapioca flour, etc.
  • gluten, yeast, sugars, salt, edible oils and fats, etc. The types and amounts of these ingredients can be adjusted as appropriate depending on the effects to be obtained.
  • the wheat flour content is preferably 10% by mass or less, more preferably 1.0% by mass or less, and most preferably 0% by mass (i.e., no wheat flour) based on the dry mass of the composition of the present invention.
  • the gluten content is preferably 10% by mass or less, more preferably 1.0% by mass or less, and most preferably 0% by mass (i.e., no gluten) based on the composition of the present invention (dry mass).
  • composition of the present invention contains cereal flour other than rice flour, good moldability and shape retention can be achieved even if the cereal flour is gluten-free.
  • Gluten-free flours include chickpea flour, soy flour, potato flour, tapioca flour, etc.
  • Sugars include sugar, fructose, glucose, maltose, brown sugar, etc.
  • Edible oils include rice oil, rapeseed oil, olive oil, etc.
  • the present invention also includes a method for making bread, which comprises baking the composition of the present invention.
  • bread can be obtained by forming the composition of the present invention (in the form of bread dough) into a desired shape and fermenting (primary fermentation, secondary fermentation, etc.) and baking under any conditions.
  • Modified starch-1 Acetylated phosphate cross-linked starch
  • Modified starch-2 Starch acetate
  • Modified starch-3 Hydroxypropylated phosphate cross-linked starch
  • Modified starch-4 Hydroxypropyl starch
  • Thickener-1 Hydroxypropyl methylcellulose having a viscosity of 2800 to 5600 mm 2 /s in a 2% aqueous solution at 20° C.
  • Thickener-2 Hydroxypropyl methylcellulose having a viscosity of 280 to 560 mm 2 /s in a 2% aqueous solution at 20° C.
  • Emulsifier-1 Glycerin fatty acid ester
  • Emulsifier-2 Sucrose fatty acid ester
  • the obtained measured values were evaluated according to the following criteria. First, if “Y3" and “X3" of the dough after baking are higher than “Y1" and “X1" of the dough before the second rise, respectively, it can be determined that the dough has risen and been baked into bread. If the ratio of "Y1" to "X1" (X1/Y1) of the dough before the secondary fermentation is maintained even after the secondary fermentation and baking, it can be determined that the dough and bread have good moldability and shape retention. Taking this into consideration, the following “expansion degree” and “maintenance degree” are defined.
  • the degree of expansion is an index of whether the dough has retained gas inside and has been baked well to produce bread. If the degree of expansion is 1.25 or more, it can be determined that the dough has been baked well. Height expansion degree: Y3/Y1 Diameter expansion degree: X3/X1
  • the degree of maintenance is an index of whether the ratio (X1/Y1) of "Y1" and "X1" of the dough before the secondary fermentation is maintained even after the secondary fermentation and baking.
  • Aspect ratio before secondary fermentation (A1): X1/Y1
  • Aspect ratio after secondary fermentation (A2): X2/Y2
  • The degree of expansion of height and the degree of expansion of diameter are both 1.6 or more, and the degree of maintenance is 0.98 to 1.02.
  • Not equivalent to ⁇ , but both the height expansion degree and the diameter expansion degree are 1.4 or more, and the maintenance degree is 0.95 to 1.05.
  • Not corresponding to ⁇ or ⁇ , but both the height expansion degree and the diameter expansion degree are 1.25 or more, and the maintenance degree is 0.92 to 1.08.
  • x Either the degree of expansion of the height or the degree of expansion of the diameter is less than 1.25, or the degree of expansion is outside the range of 0.92 to 1.08.
  • composition that satisfies the requirements of the present invention can be processed into various shapes and can retain those shapes, making it easy to create bread in shapes that were previously difficult to make with bread made primarily from rice flour (roll, twist, donut, character shapes, etc.).

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention addresses the problem of providing a breadmaking composition containing rice flour, having satisfactory formability and shape retention. The present invention provides a bread making composition comprising, at prescribed proportions, rice flour, a modified starch, a thickening agent and an emulsifier.

Description

製パン用組成物、及びパンの製造方法Bread-making composition and method for producing bread
 本発明は、製パン用組成物、及びパンの製造方法に関する。 The present invention relates to a composition for bread making and a method for making bread.
 近年、様々な食物アレルギーに対応するため、特定のアレルゲンを含まない食品の開発が試みられている。
 このような食品として、アレルゲンの1つであるグルテンを含まないパンが挙げられる(例えば、特許文献1)。グルテンを含まないパンとしては、米粉を主原料とするパンが挙げられる。
In recent years, in order to deal with various food allergies, attempts have been made to develop foods that do not contain specific allergens.
Such foods include bread that does not contain gluten, which is one of the allergens (for example, Patent Literature 1). An example of gluten-free bread is bread made mainly from rice flour.
特許第4866398号公報Patent No. 4866398
 しかし、米粉が配合されたパン生地は、だれやすく成形性に劣り、所望の形に成形したとしても、その形を維持できず、保形性にも劣るという課題を有する。 However, bread dough containing rice flour has the problem that it is easily runny and has poor moldability, and even if it is molded into the desired shape, it is unable to maintain that shape and has poor shape retention.
 本発明は以上の実情に鑑みてなされたものであり、成形性及び保形性が良好な、製パン用米粉含有組成物の提供を課題とする。 The present invention was made in consideration of the above circumstances, and aims to provide a rice flour-containing composition for bread making that has good moldability and shape retention.
 本発明者らは、米粉とともに、加工澱粉、増粘剤、及び乳化剤を所定量配合することで上記課題を解決できる点を見出し、本発明を完成させた。具体的に、本発明は以下を提供する。 The inventors discovered that the above problems could be solved by blending rice flour with a specified amount of processed starch, a thickener, and an emulsifier, and thus completed the present invention. Specifically, the present invention provides the following:
 (1) 製パン用組成物であって、
 前記製パン用組成物が、米粉と、加工澱粉と、増粘剤と、乳化剤と、を含み、
 前記加工澱粉の含有量が、前記米粉100質量部に対して、5.0質量部以上であり、
 前記増粘剤の含有量が、前記米粉100質量部に対して、0.5質量部以上8.0質量部以下であり、
 前記乳化剤の含有量が、前記米粉100質量部に対して、0.5質量部以上6.0質量部以下である、
製パン用組成物。
(1) A bread-making composition comprising:
The bread-making composition comprises rice flour, processed starch, a thickener, and an emulsifier;
The content of the processed starch is 5.0 parts by mass or more relative to 100 parts by mass of the rice flour,
The content of the thickener is 0.5 parts by mass or more and 8.0 parts by mass or less relative to 100 parts by mass of the rice flour,
The content of the emulsifier is 0.5 parts by mass or more and 6.0 parts by mass or less relative to 100 parts by mass of the rice flour.
Bakery compositions.
 (2) 前記加工澱粉が、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、アセチル化リン酸架橋澱粉、及び酢酸澱粉からなる群から選択される1以上を含む、
(1)に記載の製パン用組成物。
(2) The modified starch includes at least one selected from the group consisting of hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, and starch acetate.
A bread-making composition as described in (1).
 (3) 前記増粘剤が、ヒドロキシプロピルメチルセルロースを含む、
(1)に記載の製パン用組成物。
(3) The thickener comprises hydroxypropyl methylcellulose.
A bread-making composition as described in (1).
 (4) 前記乳化剤が、グリセリン脂肪酸エステル、及びショ糖脂肪酸エステルからなる群から選択される1以上を含む、
(1)に記載の製パン用組成物。
(4) The emulsifier includes one or more selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters.
A bread-making composition as described in (1).
 (5) (1)から(4)のいずれかに記載された製パン用組成物を焼成する工程を含む、パンの製造方法。 (5) A method for producing bread, comprising a step of baking a bread-making composition described in any one of (1) to (4).
 本発明によれば、成形性及び保形性が良好な、製パン用米粉含有組成物が提供される。 The present invention provides a rice flour-containing composition for bread making that has good moldability and shape retention.
実施例における、丸パンの評価のための各測定対象を示した図である。FIG. 2 is a diagram showing each measurement object for evaluating round bread in the examples.
 以下に、本発明の実施形態を詳細に説明するが、本発明はこれに特に限定されない。 The following describes in detail an embodiment of the present invention, but the present invention is not limited thereto.
<製パン用組成物>
 本発明の製パン用組成物(以下、「本発明の組成物」ともいう。)は、以下の要件を全て満たす。
・製パン用組成物が、米粉と、加工澱粉と、増粘剤と、乳化剤と、を含む。
・加工澱粉の含有量が、米粉100質量部に対して、5.0質量部以上である。
・増粘剤の含有量が、米粉100質量部に対して、0.5質量部以上8.0質量部以下である。
・乳化剤の含有量が、米粉100質量部に対して、0.5質量部以上6.0質量部以下である。
<Bread-making composition>
The bread-making composition of the present invention (hereinafter also referred to as "the composition of the present invention") satisfies all of the following requirements.
The bread-making composition contains rice flour, processed starch, a thickener, and an emulsifier.
- The content of processed starch is 5.0 parts by mass or more per 100 parts by mass of rice flour.
The content of the thickener is 0.5 parts by mass or more and 8.0 parts by mass or less per 100 parts by mass of rice flour.
- The emulsifier content is 0.5 parts by mass or more and 6.0 parts by mass or less per 100 parts by mass of rice flour.
 本発明の組成物は、米粉を含む、製パン用組成物である。
 米粉が配合されたパン生地は、だれやすく成形性に劣り、所望の形に成形したとしても、その形を維持できず、保形性にも劣るという問題がある。
 そこで、本発明者らが鋭意検討した結果、3種の成分、すなわち、加工澱粉、増粘剤、及び乳化剤を、米粉に対してそれぞれ所定の比率となるように配合すると、上記の問題を解決できることを見出した。
The composition of the present invention is a breadmaking composition comprising rice flour.
Bread dough containing rice flour has problems such as being easily runny and poor moldability, and even if it is molded into a desired shape, it is unable to maintain that shape and has poor shape retention.
Therefore, as a result of extensive research, the inventors have found that the above problems can be solved by blending three types of ingredients, namely, processed starch, a thickener, and an emulsifier, with rice flour in specific ratios.
 加工澱粉、増粘剤、及び乳化剤は、いずれも、パン生地の加工性等を高める成分として公知である。しかし、非常に成形が困難である米粉含有パン生地について、成形性及び保形性を充分に向上できるほどの実用的知見は従来存在しておらず、本発明者等による知見は極めて意外なものである。 Processed starch, thickeners, and emulsifiers are all known ingredients that improve the workability of bread dough. However, there has been no practical knowledge to date that would be able to sufficiently improve the moldability and shape retention of rice flour-containing bread dough, which is extremely difficult to mold, and the findings of the present inventors are extremely unexpected.
 本発明において「製パン用組成物」とは、パンの製造に用いるための、米粉等のパン材料を含む混合物を包含する。
 具体的には、「製パン用組成物」は、焼成前のパン生地等を包含する。ただし、本発明の組成物は、ドライミックス(乾燥粉末混合物)の形態であるものも包含する。
In the present invention, the term "bread-making composition" includes a mixture containing bread ingredients such as rice flour for use in making bread.
Specifically, the "bread-making composition" includes bread dough before baking, etc. However, the composition of the present invention also includes those in the form of a dry mix (dry powder mixture).
 本発明において「成形性」とは、焼成前のパン生地の成形のしやすさ(例えば、所望の形への成形のしやすさ)を包含する。 In the present invention, "formability" includes the ease with which bread dough can be shaped before baking (e.g., the ease with which it can be shaped into a desired shape).
 本発明において「保形性」とは、成形された焼成前のパン生地が、所望の形を保っていることや、焼成後のパンが、所望の形を保っていることを包含する。 In the present invention, "shape retention" includes the ability of the shaped bread dough before baking to retain the desired shape, and the ability of the bread after baking to retain the desired shape.
 成形性及び保形性は、パンの種類に応じて評価できる。
 単純な形状のパンであれば、実施例に示した「膨張度」及び「維持度」に基づき判断できる。これらの指標によれば、焼成前後のパンの縦横の長さに基づき、成形されたパン生地から、その形を保ったパンが得られたかを評価できる。
 包餡成形によって得られるパンや、形に特徴のあるパンであれば、目視観察(フィリングが生地の外側に出ていないか、形状が崩れていないか等)によって評価できる。
Moldability and shape retention can be evaluated depending on the type of bread.
For bread with a simple shape, the degree of expansion and the degree of shape retention shown in the Examples can be used to judge whether or not the bread obtained from the molded dough retains its shape based on the length and width of the bread before and after baking.
Bread made by encrusting or with a distinctive shape can be evaluated by visual observation (whether the filling is protruding outside the dough, whether the shape has been distorted, etc.).
 以下、本発明の組成物の構成について詳述する。 The composition of the present invention is described in detail below.
 なお、以下、本発明の組成物の「乾燥質量」とは、本発明の組成物を構成する成分のうち、水分を主要成分とする成分を除いた成分の総量を意味する。
 本発明において「水分を主要成分とする成分」としては、水分含有量が85.0質量%以上である成分が挙げられる。具体的な成分として、水、乳等が挙げられる。乳には、動物性ミルク(牛乳、山羊乳等)、及び植物性ミルク(豆乳、ライスミルク、オーツミルク、アーモンドミルク等)のいずれもが包含される。
In the following description, the "dry mass" of the composition of the present invention means the total amount of components constituting the composition of the present invention, excluding components whose main component is water.
In the present invention, the "component mainly composed of water" refers to a component having a water content of 85.0% by mass or more. Specific examples of the component include water, milk, etc. Milk includes both animal milk (cow's milk, goat's milk, etc.) and plant milk (soy milk, rice milk, oat milk, almond milk, etc.).
(1)米粉
 「米粉」とは、製粉された米を意味し、通常、乾燥粉末である。
 米粉は、1種単独で用いてもよく、2種以上を組み合わせて用いてもよい。
(1) Rice Flour "Rice flour" means milled rice, usually as a dry powder.
The rice flour may be used alone or in combination of two or more kinds.
 米粉の材料である米の品種等は特に限定されないが、うるち米、もち米が挙げられ、うるち米が好ましい。
 うるち米としては、ジャポニカ種、インディカ種、ジャバニカ種等が挙げられる。
The variety of rice used to make the rice flour is not particularly limited, but examples include non-glutinous rice and glutinous rice, with non-glutinous rice being preferred.
Examples of non-glutinous rice include japonica, indica, and javanica.
 米粉の粒径は特に限定されないが、通常、10~250μmである。
 なお、粒径は、レーザ回析式散乱法粒度分布測定装置により特定される。
The particle size of the rice flour is not particularly limited, but is usually 10 to 250 μm.
The particle size is determined by a laser diffraction scattering method particle size distribution measuring device.
 本発明の組成物における米粉の含有量は、特に限定されない。通常、米粉の含有量が多いほど成形性及び保形性が著しく劣るが、本発明によれば、このような問題の発生を抑制できる。
 例えば、米粉の含有量は、本発明の組成物(乾燥質量)に対して、好ましくは25質量%以上、より好ましくは35質量%以上、さらに好ましくは50質量%以上である。
The content of rice flour in the composition of the present invention is not particularly limited. Usually, the higher the content of rice flour, the more significantly the moldability and shape retention deteriorate, but according to the present invention, the occurrence of such problems can be suppressed.
For example, the content of rice flour is preferably 25% by mass or more, more preferably 35% by mass or more, and even more preferably 50% by mass or more, based on the composition of the present invention (dry mass).
 米粉の含有量の上限は、他の成分を充分に配合できれば特に限定されないが、本発明の組成物(乾燥質量)に対して、好ましくは94質量%以下、より好ましくは93質量%以下である。 The upper limit of the rice flour content is not particularly limited as long as the other ingredients can be sufficiently blended, but it is preferably 94% by mass or less, and more preferably 93% by mass or less, based on the composition of the present invention (dry mass).
(2)加工澱粉
 「加工澱粉」とは、任意の処理(酵素的処理、物理的処理、化学的処理等)を施された澱粉を意味する。
 加工澱粉は、1種単独で用いてもよく、2種以上を組み合わせて用いてもよい。
(2) Modified Starch The term "modified starch" refers to starch that has been subjected to any treatment (enzymatic treatment, physical treatment, chemical treatment, etc.).
The modified starch may be used alone or in combination of two or more kinds.
 加工澱粉としては、食品添加物として使用できる任意の加工澱粉が挙げられる。
 具体的には、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、アセチル化リン酸架橋澱粉、酢酸澱粉、酸化澱粉、オクテニルコハク酸澱粉ナトリウム、澱粉グリコール酸ナトリウム等が挙げられる。
Modified starches include any modified starch that can be used as a food additive.
Specific examples include hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, starch acetate, oxidized starch, starch sodium octenyl succinate, and sodium starch glycolate.
 加工澱粉としては、米粉含有パン生地の成形性及び保形性を特に高めやすいという観点から、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、アセチル化リン酸架橋澱粉、及び酢酸澱粉からなる群から選択される1以上が好ましい。 As the processed starch, from the viewpoint of being particularly easy to improve the moldability and shape retention of the rice flour-containing bread dough, one or more selected from the group consisting of hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, and starch acetate are preferred.
 加工澱粉の含有量は、米粉100質量部に対して、5.0質量部以上である。
 加工澱粉の含有量が高いほど、成形性及び保形性が良好であるだけではなく、もちもちとした食感のパンが得やすくなる。
The content of the processed starch is 5.0 parts by mass or more per 100 parts by mass of the rice flour.
The higher the content of modified starch, the better the moldability and shape retention, and the easier it is to obtain bread with a chewy texture.
 加工澱粉の含有量の下限は、米粉100質量部に対して、5.0質量部以上、好ましくは7.0質量部以上、より好ましくは9.0質量部以上である。 The lower limit of the amount of processed starch per 100 parts by mass of rice flour is 5.0 parts by mass or more, preferably 7.0 parts by mass or more, and more preferably 9.0 parts by mass or more.
 加工澱粉の含有量の上限は、米粉100質量部に対して、好ましくは100質量部以下、より好ましくは50質量部以下である。 The upper limit of the amount of processed starch per 100 parts by mass of rice flour is preferably 100 parts by mass or less, and more preferably 50 parts by mass or less.
 加工澱粉の含有量の下限は、本発明の組成物(乾燥質量)に対して、好ましくは2質量%以上、より好ましくは3質量%以上である。 The lower limit of the content of the processed starch is preferably 2% by mass or more, more preferably 3% by mass or more, based on the dry mass of the composition of the present invention.
 加工澱粉の含有量の上限は、本発明の組成物(乾燥質量)に対して、好ましくは49質量%以下、より好ましくは33質量%以下である。 The upper limit of the content of the processed starch is preferably 49% by mass or less, more preferably 33% by mass or less, based on the dry mass of the composition of the present invention.
(3)増粘剤
 「増粘剤」とは、飲食品の粘度を増加させる任意の成分を意味する。
 増粘剤は、1種単独で用いてもよく、2種以上を組み合わせて用いてもよい。
(3) Thickener The term "thickener" refers to any component that increases the viscosity of a food or drink.
The thickener may be used alone or in combination of two or more kinds.
 増粘剤としては、食品添加物として使用できる任意の増粘剤が挙げられる。
 具体的には、ヒドロキシプロピルメチルセルロース、グアガム、アラビアガム、キサンタンガム等が挙げられる。
The thickening agent includes any thickening agent that can be used as a food additive.
Specific examples include hydroxypropylmethylcellulose, guar gum, gum arabic, and xanthan gum.
 増粘剤としては、米粉含有パン生地の成形性及び保形性を特に高めやすいという観点から、ヒドロキシプロピルメチルセルロースが好ましい。
 ヒドロキシプロピルメチルセルロースとしては、2%水溶液の20℃の粘度が2800~5600mm/sであるものが特に好ましい。
As the thickening agent, hydroxypropyl methylcellulose is preferred from the viewpoint of particularly enhancing the moldability and shape retention of rice flour-containing bread dough.
Hydroxypropyl methylcellulose having a viscosity of 2800 to 5600 mm 2 /s in a 2% aqueous solution at 20° C. is particularly preferred.
 増粘剤の含有量は、米粉100質量部に対して、0.5質量部以上8.0質量部以下である。
 増粘剤の配合量がかかる要件を満たすことで、特に、生地の焼成後の保形性が良好となる。
The content of the thickener is 0.5 parts by mass or more and 8.0 parts by mass or less per 100 parts by mass of the rice flour.
When the blending amount of the thickener satisfies such a requirement, the dough can have good shape retention after baking.
 増粘剤の含有量の下限は、米粉100質量部に対して、0.5質量部以上、好ましくは0.7質量部以上、より好ましくは1.0質量部以上である。 The lower limit of the thickener content is 0.5 parts by mass or more, preferably 0.7 parts by mass or more, and more preferably 1.0 part by mass or more, per 100 parts by mass of rice flour.
 増粘剤の含有量の上限は、米粉100質量部に対して、8.0質量部以下、好ましくは7.0質量部以下、より好ましくは5.0質量部以下である。 The upper limit of the thickener content is 8.0 parts by mass or less, preferably 7.0 parts by mass or less, and more preferably 5.0 parts by mass or less, per 100 parts by mass of rice flour.
 増粘剤の含有量の下限は、本発明の組成物(乾燥質量)に対して、好ましくは0.2質量%以上、より好ましくは0.3質量%以上である。 The lower limit of the content of the thickener is preferably 0.2% by mass or more, more preferably 0.3% by mass or more, based on the composition of the present invention (dry mass).
 増粘剤の含有量の上限は、本発明の組成物(乾燥質量)に対して、好ましくは7.0質量%以下、より好ましくは5.0質量%以下である。 The upper limit of the thickener content is preferably 7.0% by mass or less, and more preferably 5.0% by mass or less, based on the composition of the present invention (dry mass).
(4)乳化剤
 「乳化剤」とは、界面活性剤として作用する任意の成分を意味する。
 乳化剤は、1種単独で用いてもよく、2種以上を組み合わせて用いてもよい。
(4) Emulsifier By "emulsifier" we mean any ingredient that acts as a surfactant.
The emulsifier may be used alone or in combination of two or more kinds.
 乳化剤としては、食品添加物として使用できる任意の乳化剤が挙げられる。
 具体的には、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、有機酸モノグリセリド、レシチン等が挙げられる。
Emulsifiers include any emulsifier that can be used as a food additive.
Specific examples include glycerin fatty acid esters, sucrose fatty acid esters, organic acid monoglycerides, lecithin, and the like.
 乳化剤としては、米粉含有パン生地の成形性及び保形性を特に高めやすいという観点から、グリセリン脂肪酸エステル、及びショ糖脂肪酸エステルからなる群から選択される1以上が好ましい。 As an emulsifier, one or more selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters are preferred, from the viewpoint that they are particularly likely to improve the moldability and shape retention of rice flour-containing bread dough.
 乳化剤の含有量は、米粉100質量部に対して、0.5質量部以上6.0質量部以下である。
 乳化剤の配合量がかかる要件を満たすことで、特に、生地の焼成後の保形性が良好となる。
The content of the emulsifier is 0.5 parts by mass or more and 6.0 parts by mass or less per 100 parts by mass of the rice flour.
When the amount of emulsifier satisfies this requirement, the dough will have good shape retention, particularly after baking.
 乳化剤の含有量の下限は、米粉100質量部に対して、0.5質量部以上、好ましくは0.7質量部以上、より好ましくは0.8質量部以上である。 The lower limit of the emulsifier content is 0.5 parts by mass or more, preferably 0.7 parts by mass or more, and more preferably 0.8 parts by mass or more, per 100 parts by mass of rice flour.
 乳化剤の含有量の上限は、米粉100質量部に対して、6.0質量部以下、好ましくは4.0質量部以下、より好ましくは3.0質量部以下である。 The upper limit of the emulsifier content is 6.0 parts by mass or less, preferably 4.0 parts by mass or less, and more preferably 3.0 parts by mass or less, per 100 parts by mass of rice flour.
 乳化剤の含有量の下限は、本発明の組成物(乾燥質量)に対して、好ましくは0.2質量%以上、より好ましくは0.3質量%以上である。 The lower limit of the content of the emulsifier is preferably 0.2% by mass or more, more preferably 0.3% by mass or more, based on the composition of the present invention (dry mass).
 乳化剤の含有量の上限は、本発明の組成物(乾燥質量)に対して、好ましくは6.0質量%以下、より好ましくは5.0質量%以下である。 The upper limit of the emulsifier content is preferably 6.0% by mass or less, and more preferably 5.0% by mass or less, based on the composition of the present invention (dry mass).
(5)各成分の比率
 各成分の配合量は、下記のいずれか、又は全てを満たしていてもよい。
(5) Proportion of Each Component The amount of each component may satisfy any or all of the following:
 加工澱粉に対する、増粘剤の質量比(増粘剤/加工澱粉)は、好ましくは0.005以上1.0以下、より好ましくは0.01以上0.5以下である。 The mass ratio of the thickener to the processed starch (thickener/processed starch) is preferably 0.005 or more and 1.0 or less, more preferably 0.01 or more and 0.5 or less.
 加工澱粉に対する、乳化剤の質量比(乳化剤/加工澱粉)は、好ましくは0.005以上1.2以下、より好ましくは0.01以上0.6以下である。 The mass ratio of the emulsifier to the processed starch (emulsifier/processed starch) is preferably 0.005 or more and 1.2 or less, more preferably 0.01 or more and 0.6 or less.
 増粘剤に対する、乳化剤の質量比(乳化剤/増粘剤)は、好ましくは0.07以上12.0以下、より好ましくは0.1以上9.0以下である。 The mass ratio of the emulsifier to the thickener (emulsifier/thickener) is preferably 0.07 or more and 12.0 or less, more preferably 0.1 or more and 9.0 or less.
(6)その他の成分
 本発明の組成物は、米粉、加工澱粉、増粘剤、及び乳化剤に加え、水分(水、乳等)を含み得る。水分の含有量は、得ようとするパンの種類等に応じて適宜調整できる。
 ただし、本発明の組成物は、ドライミックス(乾燥粉末混合物)の形態であるものも包含する。
(6) Other Components The composition of the present invention may contain moisture (water, milk, etc.) in addition to rice flour, processed starch, thickener, and emulsifier. The moisture content can be appropriately adjusted depending on the type of bread to be obtained.
However, the composition of the present invention also includes those in the form of a dry mix (dry powder mixture).
 また、本発明の組成物には、本発明の効果を阻害しない範囲で、上記成分に加え、パンに添加され得る任意の成分が配合されていてもよく、配合されていなくともよい。 In addition to the above ingredients, the composition of the present invention may or may not contain any ingredient that can be added to bread, as long as it does not impair the effects of the present invention.
 任意の成分としては、米粉以外の穀粉(小麦粉、ひよこ豆粉、大豆粉、ジャガイモ粉、タピオカ粉等)、グルテン、イースト、糖類、食塩、食用油脂等が挙げられる。これらの成分の種類や配合量は、得ようとする効果等に応じて適宜調整できる。 Optional ingredients include cereal flours other than rice flour (wheat flour, chickpea flour, soy flour, potato flour, tapioca flour, etc.), gluten, yeast, sugars, salt, edible oils and fats, etc. The types and amounts of these ingredients can be adjusted as appropriate depending on the effects to be obtained.
 従来知られるパンは、小麦粉やグルテンを含む生地から得られ、良好な成形性及び保形性を有する。
 他方で、本発明によれば、小麦粉やグルテンを配合しなくても、良好な成形性及び保形性を実現できる。
 本発明の好ましい態様において、小麦粉の含有量は、本発明の組成物(乾燥質量)に対して、好ましくは10質量%以下、より好ましくは1.0質量%以下、最も好ましくは0質量%(つまり、小麦粉を含まない)である。
 本発明の好ましい態様において、グルテンの含有量は、本発明の組成物(乾燥質量)に対して、好ましくは10質量%以下、より好ましくは1.0質量%以下、最も好ましくは0質量%(つまり、グルテンを含まない)である。
Conventionally known bread is obtained from dough containing wheat flour and gluten, and has good moldability and shape retention.
On the other hand, according to the present invention, good moldability and shape retention can be achieved even without blending wheat flour or gluten.
In a preferred embodiment of the present invention, the wheat flour content is preferably 10% by mass or less, more preferably 1.0% by mass or less, and most preferably 0% by mass (i.e., no wheat flour) based on the dry mass of the composition of the present invention.
In a preferred embodiment of the present invention, the gluten content is preferably 10% by mass or less, more preferably 1.0% by mass or less, and most preferably 0% by mass (i.e., no gluten) based on the composition of the present invention (dry mass).
 本発明の組成物に米粉以外の穀粉が含まれる場合、グルテンフリーの穀粉であっても、良好な成形性及び保形性を実現できる。
 グルテンフリーの穀粉としては、ひよこ豆粉、大豆粉、ジャガイモ粉、タピオカ粉等が挙げられる。
When the composition of the present invention contains cereal flour other than rice flour, good moldability and shape retention can be achieved even if the cereal flour is gluten-free.
Gluten-free flours include chickpea flour, soy flour, potato flour, tapioca flour, etc.
 糖類としては、砂糖、果糖、ブドウ糖、麦芽糖、黒糖等が挙げられる。 Sugars include sugar, fructose, glucose, maltose, brown sugar, etc.
 食用油脂としては、米油、ナタネ油、オリーブ油等が挙げられる。 Edible oils include rice oil, rapeseed oil, olive oil, etc.
<パンの製造方法>
 本発明は、本発明の組成物を焼成する工程を含む、パンの製造方法も包含する。
<How bread is made>
The present invention also includes a method for making bread, which comprises baking the composition of the present invention.
 パンの製造方法の詳細は特に限定されず、パンの種類等に応じた任意の方法や条件を採用できる。例えば、本発明の組成物(パン生地の形態)を、所望の形に成形し、任意の条件で発酵(一次発酵、二次発酵等)及び焼成等することで、パンが得られる。 The details of the method for producing bread are not particularly limited, and any method and conditions can be adopted according to the type of bread, etc. For example, bread can be obtained by forming the composition of the present invention (in the form of bread dough) into a desired shape and fermenting (primary fermentation, secondary fermentation, etc.) and baking under any conditions.
 従来の米粉含有パン生地は、だれたり、均一な厚さに延ばしにくく、成形できてもその形を維持できなかったため、成形性や保形性が著しく劣っていた。そのため、米粉含有パンは、小麦粉を主原料とするパンと比較し、製造可能な種類に制約があった。
 しかし、本発明によれば、小麦粉を主原料とするパン生地と同様のレベルの成形性や保形性を実現できる。
 したがって、本発明によれば、単純な形状のパン(生地を丸めただけの丸パン等)だけではなく、従来の米粉パンでは実現できなかった以下のようなパンを製造できる。
・複雑な形のパン:バターロール、ツイストパン、三つ編みパン、キャラクターパン(細かなパーツを組み合わせて顔等を模したパン)、ドーナツ型パン、山型食パン等
・包餡成形によって得られるパン:フィリングが包まれたパン(あんパン等)等
Conventional bread dough containing rice flour was prone to sagging, was difficult to roll out to a uniform thickness, and even if it could be shaped, it was unable to maintain its shape, resulting in significantly poor moldability and shape retention. Therefore, there were limitations on the types of bread that could be made with rice flour compared to bread made primarily with wheat flour.
However, according to the present invention, it is possible to achieve moldability and shape retention at the same level as bread dough made primarily from wheat flour.
Therefore, according to the present invention, it is possible to produce not only bread of a simple shape (such as round bread made by simply rolling dough), but also the following types of bread that were not possible with conventional rice flour breads.
・Bread with complex shapes: butter roll, twisted bread, braided bread, character bread (bread made by combining small parts to resemble a face, etc.), doughnut-shaped bread, mountain-shaped bread, etc. ・Bread obtained by encrusting: bread with a filling (anpan, etc.)
 以下に、実施例により本発明をさらに詳しく説明するが、本発明はこれらの実施例に限定されるものではない。 The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.
(1)製パン用組成物の作製
 以下の方法に基づき、表の「組成物」に示す組成を有する製パン用組成物を作製した。
 なお、表中の各成分の数値は、米粉100質量部に対する質量部を意味する。また、本例において、いずれの組成物にも小麦粉は含まれていない。
(1) Preparation of bread-making composition Bread-making compositions having the compositions shown in the "Composition" column in the table were prepared according to the following method.
The numerical values of each component in the table indicate parts by mass relative to 100 parts by mass of rice flour. In addition, in this example, none of the compositions contain wheat flour.
(1-1)原料の準備
 以下の原料を準備した。
 なお、全ての製パン用組成物に、米粉100質量部に対して、10質量部の砂糖、5質量部の米油、2.5質量部のイースト、1.8質量部の食塩、及び、75質量部の水を配合した。
(1-1) Preparation of Raw Materials The following raw materials were prepared.
In addition, all of the bread-making compositions contained 100 parts by weight of rice flour, 10 parts by weight of sugar, 5 parts by weight of rice oil, 2.5 parts by weight of yeast, 1.8 parts by weight of salt, and 75 parts by weight of water.
(米粉)
 うるち米の乾燥粉末(粒径:10~250μm)
(rice flour)
Dry powder of non-glutinous rice (particle size: 10-250 μm)
(加工澱粉)
 加工澱粉-1:アセチル化リン酸架橋澱粉
 加工澱粉-2:酢酸澱粉
 加工澱粉-3:ヒドロキシプロピル化リン酸架橋澱粉
 加工澱粉-4:ヒドロキシプロピル澱粉
(modified starch)
Modified starch-1: Acetylated phosphate cross-linked starch Modified starch-2: Starch acetate Modified starch-3: Hydroxypropylated phosphate cross-linked starch Modified starch-4: Hydroxypropyl starch
(増粘剤)
 増粘剤-1:2%水溶液の20℃の粘度が2800~5600mm/sであるヒドロキシプロピルメチルセルロース
 増粘剤-2:2%水溶液の20℃の粘度が280~560mm/sであるヒドロキシプロピルメチルセルロース
(Thickener)
Thickener-1: Hydroxypropyl methylcellulose having a viscosity of 2800 to 5600 mm 2 /s in a 2% aqueous solution at 20° C. Thickener-2: Hydroxypropyl methylcellulose having a viscosity of 280 to 560 mm 2 /s in a 2% aqueous solution at 20° C.
(乳化剤)
 乳化剤-1:グリセリン脂肪酸エステル
 乳化剤-2:ショ糖脂肪酸エステル
(emulsifier)
Emulsifier-1: Glycerin fatty acid ester Emulsifier-2: Sucrose fatty acid ester
(その他)
 グルテン
 ひよこ豆粉
 大豆粉
 ジャガイモ粉
 タピオカ粉
(others)
Gluten Chickpea flour Soy flour Potato flour Tapioca flour
(1-2)原料の混合
 各原材料を全て混ぜ、ミキサーにかけ、生地を得た(オールインミックス法)。
 得られた生地は、本発明の製パン用組成物に相当する。
(1-2) Mixing of ingredients All the ingredients were mixed and put into a mixer to obtain a dough (all-in-mix method).
The dough obtained corresponds to the bread-making composition of the present invention.
(2)パンの作製
 得られた生地を用いて、以下の3種類のパンを作製した。
(2) Preparation of Bread The following three types of bread were prepared using the obtained dough.
(2-1)丸パンの作製
 各生地を室温で約30分静置した後(一次発酵(フロアタイム))、45gずつを丸めて成形した。
 次いで、生地を、38℃、湿度85%で保温し、二次発酵させた。
 二次発酵後、生地を、オーブンで、200~230℃、15分間焼成し、丸パンを得た。
(2-1) Preparation of Round Bread Each dough was left to stand at room temperature for about 30 minutes (first fermentation (floor time)), and then 45 g of each dough was rounded into a ball.
The dough was then kept at 38° C. and 85% humidity for secondary fermentation.
After the second rise, the dough was baked in an oven at 200-230° C. for 15 minutes to obtain round bread.
(2-2)あんパンの作製
 各生地を室温で約30分静置した後(一次発酵(フロアタイム))、45gずつを丸めた後に、中央を均一な厚さとなるように潰し、こしあん(20g)をのせ、包んで丸めた。
 次いで、生地を、38℃、湿度85%で保温し、二次発酵させた。
 二次発酵後、生地を、オーブンで、200~230℃、15分間焼成し、あんパンを得た。
(2-2) Preparation of Bean-Sweetened Bread Each dough was left to stand at room temperature for about 30 minutes (first fermentation (floor time)), and then 45 g of each dough was rolled into balls. The center was flattened to a uniform thickness, and koshian (20 g) was placed on top, which was then wrapped and rolled.
The dough was then kept at 38° C. and 85% humidity for secondary fermentation.
After the second fermentation, the dough was baked in an oven at 200-230° C. for 15 minutes to obtain bean-jam bread.
(2-3)山型食パンの作製
 各生地を室温で約30分静置した後(一次発酵(フロアタイム))、140gずつを潰して折りたたみ、巻いて玉状にした。これを、食パン型に3つ並べた。
 次いで、生地を、38℃、湿度85%で保温し、二次発酵させた。
 二次発酵後、生地を、オーブンで、200~230℃、15分間焼成し、山型食パンを得た。
(2-3) Preparation of mountain-shaped bread After each dough was left to stand at room temperature for about 30 minutes (first fermentation (floor time)), 140 g of each dough was crushed, folded, and rolled into a ball. Three of these were placed in a bread mold.
The dough was then kept at 38° C. and 85% humidity for secondary fermentation.
After the second rise, the dough was baked in an oven at 200-230° C. for 15 minutes to obtain mountain-shaped bread.
(3)パンの評価
 得られた各パンの成形性や保形性を、以下の方法で評価した。各結果を表の「評価」に示す。
(3) Evaluation of bread The moldability and shape retention of each bread obtained were evaluated by the following methods. The results are shown in the "Evaluation" section of the table.
(3-1)丸パンの評価
 丸めて成形した生地(一次発酵後、かつ、二次発酵前)を、高さ25mmの角材の間に置き、上からめん棒で延ばし、高さを(Y1)一定にした。また、生地の直径(X1)をノギスで測定した。
 次いで、二次発酵後の生地の高さ(Y2)、及び直径(X2)をノギスで測定した。
 生地の焼成後、丸パンの高さ(Y3)、及び直径(X3)をノギスで測定した。
 各測定は、同組成の3つの丸パンについて行い、得られた値の平均値を算出した。
(3-1) Evaluation of round bread The dough (after the first fermentation and before the second fermentation) was placed between two 25 mm high blocks of wood and rolled out with a rolling pin from above to a constant height (Y1). The diameter (X1) of the dough was measured with a vernier caliper.
Next, the height (Y2) and diameter (X2) of the dough after the second fermentation were measured with a vernier caliper.
After the dough was baked, the height (Y3) and diameter (X3) of the round bread were measured with a vernier caliper.
Each measurement was carried out for three round breads of the same composition, and the average value obtained was calculated.
 また、得られた各測定値に基づき、以下の基準に基づく評価を行った。
 まず、焼成後の生地の「Y3」及び「X3」が、それぞれ、二次発酵前の生地の「Y1」及び「X1」よりも高ければ、生地がふくらみ、パンとして焼成されたと判断できる。
 そして、二次発酵前の生地の「Y1」及び「X1」の比(X1/Y1)が、二次発酵や焼成を経ても維持されていれば、生地やパンの成形性や保形性が良好であると判断できる。
 かかる点を踏まえ、以下の「膨張度」及び「維持度」を定義した。
In addition, the obtained measured values were evaluated according to the following criteria.
First, if "Y3" and "X3" of the dough after baking are higher than "Y1" and "X1" of the dough before the second rise, respectively, it can be determined that the dough has risen and been baked into bread.
If the ratio of "Y1" to "X1" (X1/Y1) of the dough before the secondary fermentation is maintained even after the secondary fermentation and baking, it can be determined that the dough and bread have good moldability and shape retention.
Taking this into consideration, the following "expansion degree" and "maintenance degree" are defined.
(膨張度)
 膨張度は、生地が、内部にガスを保持してパンとして良好に焼成されたかどうかの指標となる。膨張度が1.25以上であれば、良好に焼成されたと判断できる。
 高さの膨張度:Y3/Y1
 直径の膨張度:X3/X1
(Expansion degree)
The degree of expansion is an index of whether the dough has retained gas inside and has been baked well to produce bread. If the degree of expansion is 1.25 or more, it can be determined that the dough has been baked well.
Height expansion degree: Y3/Y1
Diameter expansion degree: X3/X1
(維持度)
 維持度は、二次発酵前の生地の「Y1」及び「X1」の比(X1/Y1)が、二次発酵や焼成を経ても維持されたかどうかの指標となる。維持度が1に近い値であるほど(例えば、0.92~1.08)、生地やパンの成形性や保形性が良好であると判断できる。
 二次発酵前の縦横比(A1):X1/Y1
 二次発酵後の縦横比(A2):X2/Y2
 焼成後の縦横比(A3):X3/Y3
 維持度:A3/A1
(Maintenance)
The degree of maintenance is an index of whether the ratio (X1/Y1) of "Y1" and "X1" of the dough before the secondary fermentation is maintained even after the secondary fermentation and baking. The closer the degree of maintenance is to 1 (for example, 0.92 to 1.08), the better the moldability and shape retention of the dough and bread can be judged to be.
Aspect ratio before secondary fermentation (A1): X1/Y1
Aspect ratio after secondary fermentation (A2): X2/Y2
Aspect ratio after firing (A3): X3/Y3
Maintenance level: A3/A1
(評価基準)
 ◎:高さの膨張度及び直径の膨張度がいずれも1.6以上であり、かつ、維持度が0.98~1.02である。
 〇:◎には該当しないが、高さの膨張度及び直径の膨張度がいずれも1.4以上であり、かつ、維持度が0.95~1.05である。
 △:◎及び〇には該当しないが、高さの膨張度及び直径の膨張度がいずれも1.25以上であり、かつ、維持度が0.92~1.08である。
 ×:高さの膨張度及び直径の膨張度のいずれかが1.25未満であるか、又は維持度が0.92~1.08の範囲外である。
(Evaluation Criteria)
⊚: The degree of expansion of height and the degree of expansion of diameter are both 1.6 or more, and the degree of maintenance is 0.98 to 1.02.
◯: Not equivalent to ⊚, but both the height expansion degree and the diameter expansion degree are 1.4 or more, and the maintenance degree is 0.95 to 1.05.
△: Not corresponding to ⊚ or ◯, but both the height expansion degree and the diameter expansion degree are 1.25 or more, and the maintenance degree is 0.92 to 1.08.
x: Either the degree of expansion of the height or the degree of expansion of the diameter is less than 1.25, or the degree of expansion is outside the range of 0.92 to 1.08.
 丸パンの評価における各測定対象を図1に示す。 The items measured in the evaluation of round bread are shown in Figure 1.
(3-2)あんパンの評価
 あんパンを切り、その断面を目視観察した。
 あんが、あんパンの中央部に位置していれば、成形性や保形性が良好であると判断できる。
 他方で、あんが、あんパンの外側にはみ出たり、あんの重さによって生地の厚さが不均一になっていたりすれば、成形性や保形性が不良であると判断できる。
(3-2) Evaluation of Anpan The anpan was cut and the cross section was visually observed.
If the bean paste is located in the center of the bean paste bun, it can be judged that the bun has good moldability and shape retention.
On the other hand, if the bean paste spills out onto the outside of the bean paste bun or if the thickness of the dough is uneven due to the weight of the bean paste, it can be determined that the moldability and shape retention are poor.
(3-3)山型食パンの評価
 焼成後、玉状生地に対応する山(約1斤分に相当する。)が形成されれば、成形性や保形性が良好であると判断できる。本例では3つの玉状生地を用いたので、3つの山が形成されれば、成形性や保形性が良好であると判断できる。
 他方で、焼成後、山が形成されなければ、成形性や保形性が不良であると判断できる。
(3-3) Evaluation of mountain-shaped bread If a mountain (equivalent to about one loaf) corresponding to the ball-shaped dough is formed after baking, it can be judged that the moldability and shape retention are good. Since three ball-shaped dough balls were used in this example, if three mountains are formed, it can be judged that the moldability and shape retention are good.
On the other hand, if no hump is formed after firing, it can be determined that the moldability and shape retention are poor.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
 表に示されるとおり、本発明の要件を満たす組成物から得られるパンは、その種類にかかわらず、成形性及び保形性が良好であった。 As shown in the table, bread obtained from a composition that meets the requirements of the present invention had good moldability and shape retention, regardless of the type.
 データには示していないが、本発明の要件を満たす組成物(パン生地)は、様々な形に加工でき、かつ、その形を保持できるため、従来の米粉を主原料とするパンでは困難であった形状(ロール型、ツイスト型、ドーナツ型、キャラクター形状等)のパンを容易に作成することができた。 Although not shown in the data, the composition (bread dough) that satisfies the requirements of the present invention can be processed into various shapes and can retain those shapes, making it easy to create bread in shapes that were previously difficult to make with bread made primarily from rice flour (roll, twist, donut, character shapes, etc.).

Claims (5)

  1.  製パン用組成物であって、
     前記製パン用組成物が、米粉と、加工澱粉と、増粘剤と、乳化剤と、を含み、
     前記加工澱粉の含有量が、前記米粉100質量部に対して、5.0質量部以上であり、
     前記増粘剤の含有量が、前記米粉100質量部に対して、0.5質量部以上8.0質量部以下であり、
     前記乳化剤の含有量が、前記米粉100質量部に対して、0.5質量部以上6.0質量部以下である、
    製パン用組成物。
    A bread-making composition comprising:
    The bread-making composition comprises rice flour, processed starch, a thickener, and an emulsifier;
    The content of the processed starch is 5.0 parts by mass or more relative to 100 parts by mass of the rice flour,
    The content of the thickener is 0.5 parts by mass or more and 8.0 parts by mass or less relative to 100 parts by mass of the rice flour,
    The content of the emulsifier is 0.5 parts by mass or more and 6.0 parts by mass or less relative to 100 parts by mass of the rice flour.
    Bakery compositions.
  2.  前記加工澱粉が、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、アセチル化リン酸架橋澱粉、及び酢酸澱粉からなる群から選択される1以上を含む、
    請求項1に記載の製パン用組成物。
    The modified starch includes at least one selected from the group consisting of hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, and starch acetate.
    The bread-making composition according to claim 1 .
  3.  前記増粘剤が、ヒドロキシプロピルメチルセルロースを含む、
    請求項1に記載の製パン用組成物。
    The thickening agent comprises hydroxypropyl methylcellulose.
    The bread-making composition according to claim 1 .
  4.  前記乳化剤が、グリセリン脂肪酸エステル、及びショ糖脂肪酸エステルからなる群から選択される1以上を含む、
    請求項1に記載の製パン用組成物。
    The emulsifier comprises one or more selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters.
    The bread-making composition according to claim 1 .
  5.  請求項1から4のいずれかに記載された製パン用組成物を焼成する工程を含む、パンの製造方法。 A method for producing bread, comprising a step of baking a bread-making composition according to any one of claims 1 to 4.
PCT/JP2023/018029 2023-03-09 2023-05-15 Breadmaking composition and method for producing bread WO2024185153A1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005245409A (en) * 2004-03-08 2005-09-15 Niigata Prefecture Rice flour for producing bread, process for producing bread using rice flour
JP2015226488A (en) * 2014-05-30 2015-12-17 旭製粉株式会社 Rice flour bread production method
JP2019083719A (en) * 2017-11-06 2019-06-06 則行 菅原 Dough for rice flour bread and production method of rice flour bread

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005245409A (en) * 2004-03-08 2005-09-15 Niigata Prefecture Rice flour for producing bread, process for producing bread using rice flour
JP2015226488A (en) * 2014-05-30 2015-12-17 旭製粉株式会社 Rice flour bread production method
JP2019083719A (en) * 2017-11-06 2019-06-06 則行 菅原 Dough for rice flour bread and production method of rice flour bread

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
MAEDA, TOMOKO; ANDO, ​​HITOMI; MORITA, NAOFUMI: "Application of rice flour with various starches to the low-allergenic steamed-bread", HYOGO UNIVERSITY OF TEACHER EDUCATION JOURNAL, vol. 44, 18 June 2014 (2014-06-18), pages 135 - 140, XP009557447, ISSN: 1349-3981 *

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