JP2004008007A - Dried rice flour dough, rice flour dough and mixed flour therefor - Google Patents
Dried rice flour dough, rice flour dough and mixed flour therefor Download PDFInfo
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- JP2004008007A JP2004008007A JP2002161561A JP2002161561A JP2004008007A JP 2004008007 A JP2004008007 A JP 2004008007A JP 2002161561 A JP2002161561 A JP 2002161561A JP 2002161561 A JP2002161561 A JP 2002161561A JP 2004008007 A JP2004008007 A JP 2004008007A
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- rice flour
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Abstract
【課題】ボリューム感及びふっくら感の良好な米粉生地焼成食品が得られる米粉生地を提供すること。
【解決手段】製パン改良剤を含有する油脂組成物を含み、穀粉原料中の米粉含有量が５０重量％以上であり、米粉１００重量部及びバイタルグルテン５〜２５重量部を含有することを特徴とする米粉生地。
【選択図】 なしAn object of the present invention is to provide a rice flour dough from which a baked rice flour dough having a good voluminous feeling and a plump feeling can be obtained.
An oil / fat composition containing a bread improving agent is contained, the content of rice flour in a flour raw material is 50% by weight or more, and 100 parts by weight of rice flour and 5 to 25 parts by weight of vital gluten are contained. And rice flour dough.
[Selection diagram] None
Description
【０００１】
【発明の属する技術分野】
本発明は、米粉を主体とする生地を焼成したパン様食品、即ち、米粉生地焼成食品に関し、さらに、該米粉生地焼成食品を得るための米粉生地及びミックス粉に関する。
【０００２】
【従来の技術】
従来から、余剰米の有効利用手段として米の粉食化、特にパン様食品への使用が試みられており、また、米粉を含有するパン様食品はもっちりとした独特の食感と風味が得られることから嗜好の多様化への対応策としても試みられている。例えば、特許第２９７１１９３号公報、特公平７−１００００２号公報に米粉を含有するパン様食品が記載されている。
【０００３】
しかしながら、このような米粉生地焼成食品は、通常のパンに比べてボリューム感、ふっくら感に欠ける、若しくはボリューム感、ふっくら感の持続性に欠けるものであった。
【０００４】
一方、従来から、パンのボリューム感、ふっくら感を向上させるための各種の製パン改良剤が知られているが、米粉生地焼成食品に対して効果を有するものは知られていなかった。
【０００５】
【発明が解決しようとする課題】
従って、本発明の目的は、ボリューム感及びふっくら感の良好な米粉生地焼成食品、並びに該米粉生地焼成食品を得るための米粉生地及びミックス粉を提供することにある。
【０００６】
【課題を解決するための手段】
本発明者らは、上記に鑑み鋭意研究の結果、製パン改良剤を含有する油脂組成物、特に化工デンプンや糖分解酵素を含有する油脂組成物を米粉生地に含有させることで、ボリューム感及びふっくら感の良好な米粉生地焼成食品を得られることを見出し、本発明に到達した。
【０００７】
即ち、本発明は、製パン改良剤を含有する油脂組成物を含み、穀粉原料中の米粉含有量が５０重量％以上であり、米粉１００重量部及びバイタルグルテン５〜２５重量部を含有することを特徴とする米粉生地を提供するものである。
また、本発明は、上記米粉生地を焼成したことを特徴とする米粉生地焼成食品を提供するものである。
また、本発明は、製パン改良剤を含有する油脂組成物を含み、穀粉原料中の米粉含有量が５０重量％以上であり、米粉１００重量部及びバイタルグルテン５〜２５重量部を含有することを特徴とする米粉生地焼成食品製造用ミックス粉を提供するものである。
【０００８】
【発明の実施の形態】
以下、本発明の米粉生地、米粉生地焼成食品及び米粉生地焼成食品製造用ミックス粉について詳しく説明する。
本発明に用いられる米粉は、特に限定されず、粳米の粉砕物でも、もち米の粉砕物でもよく、これらの混合物でもよいが、より優れた食感、外観、物性を得るため、好ましくは、原料となる米粒をマセレイティング酵素処理した後に粉砕した米粉を用いる。
【０００９】
上記マセレイティング酵素処理とは、マセレイティング酵素を含有する水溶液に米粒を浸漬することにより、米の細胞壁組織成分を低分子化することである。
【００１０】
米の細胞壁組織成分が低分子化されれば、マセレイティング酵素処理の程度は特に限定されないが、例えば、マセレイティング酵素を含有する２０〜４０℃の水溶液に、３〜１８時間、好ましくは５〜１２時間米粒を浸漬すればよい。尚、上記水溶液の温度が低いほど浸漬時間は比較的長く、上記水溶液の温度が高いほど浸漬時間は比較的短くするのがよく、例えば、２０℃以上３０℃未満では１２時間程度、３０℃以上３５℃未満では８時間程度、３５℃以上４０℃以下では５時間程度がよい。
【００１１】
マセレイティング酵素を含有する水溶液のｐＨは、マセレイティング酵素の至適ｐＨ範囲とすればよく、概ね３〜７であればよい。
【００１２】
本発明において使用することのできるマセレイティング酵素としては、例えば、セルラーゼ、ヘミセルラーゼ、ペクチナーゼ等を挙げることができ、これらを単独若しくは複合して用いることができる。これらの中でも、ヘミセルラーゼ及び／又はペクチナーゼを用いることが工業化適性等の点で好ましい。
【００１３】
マセレイティング酵素を含有する水溶液中におけるマセレイティング酵素の濃度は特に限定されるものではなく、米の細胞壁組織成分を低分子化できるように、上記水溶液の温度、浸漬時間、ｐＨ等を勘案して適宜選択すればよいが、例えば、ペクチナーゼであれば、概ね０．０５〜０．５重量％で用いればよく、特に３０℃の０．５重量％ペクチン液の粘度を９０分後に４０〜５０％低下する程度の濃度が好ましい。他の酵素の場合においても基質を代えて同様に、例えば、セルラーゼやヘミセルラーゼであれば、ＣＭＣを基質として、上記のペクチナーゼの場合と同様にして好ましい濃度を求めることができる。
【００１４】
本発明においては、上記米粉１００重量部あたりバイタルグルテン５〜２５重量部、好ましくは１０〜２０重量部を併用する。バイタルグルテンは活性グルテンとも称されている小麦由来の蛋白質であり、食品用途に使用可能なものであればどのようなものでも使用することができる。
【００１５】
米粉に対してバイタルグルテンが少なすぎると、パン様食品としての好ましいボリュームを得ることができず、また、米粉を含有するパン様食品としてのもっちりとした独特の食感と風味が得られない。また、バイタルグルテンが多すぎると食感及び風味を損ない、外観及び内相もパン様食品とはかけ離れたものとなってしまう。
【００１６】
本発明においては、生地に用いられる穀粉原料として、上記の米粉及びバイタルグルテンのみを使用することができるが、その他の穀粉原料、例えば小麦粉等を併用することもできる。但し、その他の穀粉原料を併用する場合でも、米粉を含有するパン様食品としてのもっちりとした独特の食感と風味を得るために、生地中の穀粉原料中の米粉含有量は５０重量％以上、好ましくは６０重量％以上とする。
【００１７】
本発明の米粉生地においては、これらの穀粉原料に、製パン改良剤を含有する油脂組成物を配合する。製パン改良剤を含有する上記油脂組成物としては、小麦粉を主体とする穀粉原料を材料とするパンの製造に利用されている製パン改良剤を含有する油脂組成物であれば使用することができるが、好ましくは、水で膨潤した化工デンプンのデンプン粒子が油脂中に分散している油脂組成物、又は、連続した油相中に、糖分解酵素を含まない水相又は水中油型乳化物と、糖分解酵素及びこれを安定化する安定化物質を含む水相又は水中油型乳化物とが、それぞれ独立して存在する乳化油脂組成物を用いる。
【００１８】
製パン改良剤を含有する上記油脂組成物は、米粉生地製造時に、練り込み油脂、折り込み油脂等として用いても良いし、或いはミックス粉を構成するよう穀粉原料等と混合して用いてもよい。
【００１９】
水で膨潤した化工デンプンのデンプン粒子が油脂中に分散している油脂組成物（以下、単に「化工デンプン分散油脂」という）について以下に説明する。
上記化工デンプン分散油脂に用いられる油脂としては、特に限定されないが、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油等の各種植物油脂、動物油脂、並びにこれらを水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂が挙げられる。上記化工デンプン分散油脂には、これらの油脂を単独で用いることもでき、又は二種以上を組み合わせて用いることもできる。
【００２０】
上記化工デンプン分散油脂に用いられる化工デンプンとしては、特に限定されないが、生デンプンの表面構造を保持しており、その結果、酵素による分解を受けにくく、耐老化性を有し、しかも水膨潤力を有する化工デンプンであることが好ましい。上記性質を有するものであれば、市販のものも使用することができる。
【００２１】
上記化工デンプンとしては、プロピレンオキサイドによるヒドロキシプロピルエーテル化処理及び酸架橋処理を施したデンプンを、生デンプンの表面構造を保持した状態になるようにアルファ化し、乾燥させたアルファ化変性デンプン及び／又は部分アルファ化デンプンが更に好ましい。デンプンにプロピレンオキサイドによるヒドロキシプロピルエーテル化処理及び酸架橋処理を施す方法としては、特に限定されず、従来公知のいかなる方法によっても実施することができる。
【００２２】
上記化工デンプンの配合量は、化工デンプン分散油脂中、好ましくは０．３〜８０重量％、更に好ましくは３〜５０重量％である。化工デンプンの配合量が０．３重量％未満では、化工デンプンの添加による改良効果が十分ではない場合があり、一方、８０重量％超では、化工デンプンが米粉生地中のグルテンを希釈しすぎてしまい、良質の米粉生地が製造できず、ひいては良質な米粉生地焼成食品ができなくなってしまう場合がある。
【００２３】
上記化工デンプン分散油脂中においては、上記化工デンプンを水で膨潤させて用いる。上記化工デンプンを水で膨潤させるためには、例えば、粉体混合機中に化工デンプンの粉末を投入し、攪拌しながら水を噴霧すれば良く、また、上記加工デンプン分散油脂を製造する際、油脂中に化工デンプンを粉末のまま添加し、分散させ、該油脂に水を添加することにより、油脂中の化工デンプンを水で膨潤させても良い。
【００２４】
上記化工デンプン分散油脂において、化工デンプンを膨潤させるのに用いられる水としては、特に限定されず、通常の水道水（市水）、ミネラルウォーター、イオン交換処理水、蒸留水等のいずれも用いることができる。また、水のｐＨや、塩濃度、糖濃度等の水分活性を調整したり、水に各種保存料を添加することによって、細菌やカビに対する安定性を向上させることも可能である。
【００２５】
上記水の配合量は、化工デンプン１００重量部に対し、好ましくは２０〜５００重量部、更に好ましくは２２〜３００重量部、最も好ましくは２５〜２００重量部である。水の配合量が２０重量部未満では、化工デンプンが油脂中で吸水膨潤せず、化工デンプンの粒子が配合槽内や配管内に沈降し易く不都合が生じたり、油脂中に化工デンプンの硬い粒子が含まれるため、冷却可塑化する場合には、製造機内部の磨耗を早めてしまう等、種々の問題を生じる場合がある。一方、５００重量部超では、化工デンプン分散油脂中の水分含量が高くなりすぎ、上記化工デンプンに保持できる水分量の限界を超えるため、いわゆる乳化物になってしまい、化工デンプン分散油脂の安定性が低下したり、水分離等の弊害が生じ易い。
【００２６】
上記水の最大配合量は、化工デンプン分散油脂に使用する化工デンプンが有する最大保水量（吸水量）である。通常の化工デンプンの粉末には５〜１５重量％程度の既存の水分が含まれるが、本発明における化工デンプン分散油脂においては、それだけの水分では不十分である。上記水の配合量は、その既存の水分を加味したものである。
【００２７】
上記化工デンプン分散油脂においては、上記化工デンプンがデンプン粒子の表面状態を保持したまま、吸水膨潤した状態で油脂中に分散していることが必要である。こうすることにより、適度に吸水膨潤した化工デンプンのデンプン粒子が油脂によってコーティングされるため、上記加工デンプン分散油脂を生地に添加し混捏した時に、化工デンプンの急激な吸水が起こらず、通常の混捏条件によって生地中のグルテンが十分に吸水することができ、良好な米粉生地が形成される。
【００２８】
上記化工デンプン分散油脂は、上記したように、水によって膨潤した化工デンプンのデンプン粒子を油脂中に包含させることによって、本発明の米粉生地の急激な吸水を制御している。しかし、最終製品である米粉生地焼成食品における化工デンプンの改良効果を発現させるため、上記化工デンプン分散油脂中の化工デンプンの添加量や、米粉生地中の上記化工デンプン分散油脂の添加量を増加させた場合、米粉生地中のタンパク質（グルテン）の濃度を低くしてしまい、生地混捏による正常なグルテン膜形成を阻害してしまう場合がある。
【００２９】
このような影響を防止するために、本発明に使用する化工デンプン分散油脂には、タンパク質改良効果を有することによってグルテンを強化する乳化剤、グルテンを酸化することによって強固なグルテン膜を形成する酸化剤、及び適度にタンパク質等を分解することによってグルテン膜の伸びを改良する酵素からなる群より選ばれる１種以上を添加することができる。
【００３０】
上記乳化剤としては、特に限定されないが、例えば、グリセリン脂肪酸エステル（ＭＧ）、シュガーエステル（ＳＥ）、ソルビタンエステル（ＳＯＥ）、プロピレングリコール脂肪酸エステル（ＰＧＭＥ）、レシチン（ＬＣ）、モノグリセリド有機酸エステル （有機酸ＭＧ）、ポリグリセリン脂肪酸エステル（ＰＧＥ）、ポリグリセリン縮合リシノレイン酸エステル（ＰＧＰＲ）、ステアロイル乳酸カルシウム（ＣＳＬ）、ステアロイル乳酸ナトリウム（ＳＳＬ）等が挙げられる。これらの乳化剤は、単独で用いることもでき、又は二種以上を組み合わせて用いることもできる。本発明においては、これらの中でも、ＳＯＥ、ＰＧＥ、ＣＳＬ、ＳＳＬ、有機酸ＭＧを用いることが好ましく、特に有機酸ＭＧを用いることが好ましい。上記有機酸ＭＧの中でも、特に、コハク酸モノグリセリド（ＳＭＧ）、乳酸モノグリセリド（ＬＭＧ）、クエン酸モノグリセリド（ＣＭＧ）、ジアセチル酒石酸モノグリセライド（ＤＡＴＥＭ）等が有効である。
【００３１】
上記乳化剤の配合量は、化工デンプン分散油脂中、好ましくは０〜３０重量％、更に好ましくは０〜２０重量％、最も好ましくは０〜８重量％である。上記乳化剤の配合量が３０重量％超では、最終製品である米粉生地焼成食品における風味の劣化や食感悪化等、乳化剤の悪影響が現れやすくなる場合がある。
【００３２】
上記酸化剤としては、特に限定されないが、例えば、アスコルビン酸、アスコルビン酸ナトリウム、アスコルビン酸カリウム、臭素酸カリウム、ヨウ素酸カリウム等が挙げられる。これらの酸化剤は、単独で用いることもでき、又は二種以上を組み合わせて用いることもできる。本発明においては、上記酸化剤の中でも、特に、アスコルビン酸、アスコルビン酸ナトリウム、アスコルビン酸カリウムを用いることが好ましい。
【００３３】
上記酸化剤の配合量は、化工デンプン分散油脂中、好ましくは０．００１〜１重量％、更に好ましくは０．０１〜０．５重量％である。上記酸化剤の配合量が０．００１重量％未満では、酸化剤の添加による生地改良効果が現れず、一方、１重量％超では、酸化剤が過度に作用し、締まりすぎて硬くなった、作業性・品質の悪い生地を与える場合がある。
【００３４】
上記酵素としては、特に限定されないが、例えば、α−アミラーゼ等のデンプン分解酵素類、ペプシン、パパイン等のタンパク質分解酵素類、セルラーゼ、ヘミセルラーゼ、ペントサナーゼ等の繊維質分解酵素類が挙げられる。これらの酵素は、単独で用いることもでき、又は二種以上を組み合わせて用いることもできる。
【００３５】
上記酵素の配合量は、化工デンプン分散油脂中、好ましくは０．０００５〜０．２重量％、更に好ましくは０．００１〜０．１重量％である。上記酵素の配合量が０．０００５重量％未満では、酵素の添加による生地改良効果が現れず、一方、０．２重量％超では、酵素が過剰反応を起こし、生地のハンドリング及び最終製品である米粉生地焼成食品の品質に悪影響を及ぼしてしまう場合がある。
【００３６】
本発明において使用される化工デンプン分散油脂には、酵素活性を安定化する等のため、必要に応じて、糖類、乳製品、香料、調味料等の呈味成分、色素類、酸化防止剤、ｐＨ調整剤等を添加することも可能である。
【００３７】
本発明において使用される化工デンプン分散油脂は、常温で固体のものでも流動状のものでも良く、また可塑性を呈するように急冷可塑化したものでも良い。
【００３８】
上記化工デンプンは、穀粉原料１００重量部に対して、好ましくは０．１〜８０重量部、更に好ましくは０．５〜５０重量部、最も好ましくは１〜３０重量部となるように使用される。
【００３９】
上記乳化剤は、穀粉原料１００重量部に対して、好ましくは０．０１〜５重量部、更に好ましくは０．１〜３重量部、最も好ましくは０．５〜２重量部となるように使用される。
【００４０】
上記酸化剤は、穀粉原料１００重量部に対して、好ましくは０．００００５〜０．１重量部、更に好ましくは０．０００５〜０．０５重量部、最も好ましくは０．００１〜０．０２重量部となるように使用される。ただし、冷凍生地のように、冷凍工程によってグルテンの劣化、酵母の死滅によるグルタチオン（強力な還元剤）生成等が起こる可能性のある生地に添加する場合は、穀粉原料１００重量部に対して、好ましくは０．０００１５〜０．３重量部、更に好ましくは０．００１５〜０．１５重量部、最も好ましくは０．００３〜０．０６重量部となるように使用される。
【００４１】
上記デンプン分解酵素類は、穀粉原料１００ｇ当たり、好ましくは０．００１〜１５単位、更に好ましくは０．００５〜３単位、最も好ましくは０．０２〜０．６単位となるように使用される。上記デンプン分解酵素類の活性力価を表す単位「単位」は、以下のように定義される。即ち、メルク社製可溶性デンプンを基質とし、ｐＨ４．７、温度３７℃にて１時間反応させたときに、５．２６ｇの基質を分解する酵素活性の量を１単位と定義する。
【００４２】
上記タンパク質分解酵素類は、穀粉原料１００ｇ当たり、好ましくは０．０８〜１５００単位、更に好ましくは０．４〜２５０単位、最も好ましくは２〜５０単位となるように使用される。上記タンパク質分解酵素類の活性力価を表す単位「単位」は、以下のように定義される。即ち、ｐＨ７．５のＭ／２５リン酸緩衝液にて０．６重量％の濃度に希釈したミルクカゼイン５ｍｌを基質とし、酵素溶液を１ｍｌ加えて３０℃の温度にて１０分間反応させたとき、１分間に１μｇのチロシンに相当する、２７５ｎｍにおいて吸光ピークを示すＴＣＡ可溶性成分を遊離する活性量を１単位と定義する。
【００４３】
上記繊維質分解酵素類は、穀粉原料１００ｇ当たり、好ましくは０．００２〜３０単位、更に好ましくは０．０１〜６単位、最も好ましくは０．０５〜２単位となるように使用される。上記繊維質分解酵素類の活性力価を表す単位「単位」は、以下のように定義される。即ち、ＣＭＣを基質とし、ｐＨ４．８、温度４０℃にて２０分間反応させたときに、１分間当たり１μモルのグルコースに相当する還元糖を生成させる酵素活性量を１単位と定義する。
【００４４】
上述の化工デンプン分散油脂における各成分の穀粉原料への好ましい添加量を考慮すると、化工デンプン分散油脂の穀粉原料への添加量は、穀粉原料１００重量部に対し、好ましくは２〜４０重量部、更に好ましくは５〜１５重量部である。
【００４５】
次に、本発明において、製パン改良剤を含有する油脂組成物として好ましく用いられる「連続した油相中に、糖分解酵素を含まない水相又は水中油型乳化物と、糖分解酵素及びこれを安定化する安定化物質を含む水相又は水中油型乳化物とが、それぞれ独立して存在する乳化油脂組成物」（以下単に「乳化油脂組成物」という）について説明する。
【００４６】
上記乳化油脂組成物における連続した油相としては、油脂が用いられる。該油脂としては、パーム油、パーム核油、ヤシ油、コーン油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、綿実油、カカオ脂、乳脂、牛脂、豚脂、魚油、鯨油等の食用天然油脂、該食用天然油脂に水素添加、分別及びエステル交換といった処理を１種又は２種以上施した食用加工油脂が挙げられ、これらの中から１種又は２種以上を適宜選択して使用することができる。
【００４７】
上記油脂の配合量は、乳化油脂組成物中、好ましくは４０〜９９．９９重量％、更に好ましくは５０．０〜９９．９重量％、更に一層好ましくは５０．０〜９０．０重量％である。油脂の配合量が４０重量％より少ないと、安定な乳化油脂組成物が得られ難く、９９．９９重量％より多いと、糖分解酵素及びこれを安定化する安定化物質を含有する水相又は水中油型乳化物を、乳化油脂組成物中に均質に分散させるのが難しくなるので好ましくない。
【００４８】
本発明において使用される乳化油脂組成物における、糖分解酵素を含まない水相又は水中油型乳化物と、糖分解酵素及びこれを安定化する安定化物質を含む水相又は水中油型乳化物との合計配合量は、乳化油脂組成物中、好ましくは０．０１〜６０．００重量％、更に好ましくは０．１〜３０．０重量％、更に一層好ましくは０．１〜１７．０重量％である。０．０１重量％より少ないと、糖分解酵素及びこれを安定化する安定化物質を含む水相又は水中油型乳化物を、連続する油相中に分散させるのが難しくなるので好ましくなく、６０．００重量％より多いと、連続した油相を有する乳化油脂組成物とするのが困難なので好ましくない。
【００４９】
また、糖分解酵素及びこれを安定化する安定化物質を含む水相又は水中油型乳化物の含有量は、乳化油脂組成物中、好ましくは０．０１〜５重量％、更に好ましくは０．１〜５重量％、更に一層好ましくは０．１〜３重量％である。０．０１重量％よりも少ないと、糖分解酵素及びこれを安定化する安定化物質を含む水相又は水中油型乳化物を、連続する油相中に均一に分散させるのが難しいので好ましくなく、５重量％よりも多いと、糖分解酵素及びこれを安定化する安定化物質を含む水相又は水中油型乳化物が、糖分解酵素を含まない水相又は水中油型乳化物と融合してしまい、独立して存在しなくなってしまうので好ましくない。
【００５０】
乳化油脂組成物に使用される上記糖分解酵素としては、アミラーゼ、ヘミセルラーゼ等を挙げることができ、好ましくはα−アミラーゼを用いる。
【００５１】
上記の糖分解酵素を安定化する安定化物質としては、食塩や塩化カリウム等の塩類、各種有機酸塩や各種リン酸塩等のｐＨ調整剤、アスコルビン酸や還元性グルタチオン、システイン等の還元剤類、トコフェロールやローズマリー抽出物、ＢＨＡ、ＢＨＴ、ｔ−ＢＨＱ、茶抽出物、ラクトフェリン等の酸化防止剤類、ブドウ糖や果糖、蔗糖、麦芽糖、酵素糖化水あめ、還元麦芽糖水あめ、乳糖、還元澱粉糖化物、異性化糖、蔗糖結合水あめ、オリゴ糖、還元糖ポリデキストロース、グリセリン、ソルビトール、プロピレングリコール、サイクロデキストリン等のポリオール類、アルカリ金属やアルカリ土類金属、遷移金属等の金属イオン類、ＥＤＴＡやＥＧＴＡ、縮合リン酸塩等のキレート剤類、エタノールやアセトン、ジメチルスルホキシド等の有機溶剤類、乳蛋白や魚肉蛋白、畜肉蛋白、血清蛋白、卵蛋白、小麦蛋白、ゼラチン等の蛋白類（タンパク質）、デンプンや化工デンプン、寒天、カラギーナン、ファーセレラン、アルギン酸塩、ローカストビーンガム、グアーガム、タマリンドガム、サイリウムシードガム、アラビアガム、トラガントガム、カラヤガム、ペクチン、アラビノガラクタン、プルラン、デキストラン、カードラン、セルロース、ヘミセルロース、キサンタンガム、マンナン等の増粘安定剤類等及びこれらの混合物が例示できるが、好ましくはアスコルビン酸、特に好ましくはＬ−アスコルビン酸を用いる。
【００５２】
また、糖分解酵素及びこれを安定化する安定化物質を含む水相又は水中油型乳化物は、好ましくは０．１〜４０重量％、更に好ましくは１〜３０重量％、更に一層好ましくは５〜３０重量％の上記糖分解酵素、好ましくは０．１〜５０重量％、更に好ましくは１〜５０重量％、更に一層好ましくは５〜５０重量％の上記安定化物質、及び、好ましくは１０〜９０重量％、更に好ましくは１０〜７０重量％、更に一層好ましくは１０〜５０重量％の水からなる。上記糖分解酵素が０．１重量％よりも少ないと、糖分解酵素による効果が発揮されないので好ましくなく、４０重量％よりも多いと、糖分解酵素が安定化されないので好ましくない。上記安定化物質が０．１重量％よりも少ないと、糖分解酵素の安定化が不十分となるので好ましくなく、５０重量％よりも多いと、糖分解酵素及びこれを安定化する安定化物質を含む水相又は水中油型乳化物が連続する油相に均一に分散しないので好ましくない。水が１０重量％よりも少ないと、糖分解酵素及びこれを安定化する安定化物質を含む水相又は水中油型乳化物が連続する油相に均一に分散しないので好ましくなく、９０重量％よりも多いと、安定化物質の濃度が低くなるため、糖分解酵素を安定化することができなくなるので好ましくない。
【００５３】
このような糖分解酵素及びこれを安定化する安定化物質を含む水相とは、水と、油分を含んでいない糖分解酵素や油分を含んでいない安定化物質とで構成されている場合であり、糖分解酵素及びこれを安定化する安定化物質を含む水中油型乳化物とは、水と、油分を含む糖分解酵素や油分を含む酸化防止剤等の安定化物質とを使用して水中油型に構成されている場合である。
【００５４】
同様に、糖分解酵素を含まない水相とは、水と、油分を含んでいない成分とで構成されている場合であり、糖分解酵素を含まない水中油型乳化物とは、水と、牛乳や生クリーム等の油分を含む成分とを使用して水中油型に構成されている場合である。
【００５５】
上記乳化油脂組成物における、上記油相、及び上記糖分解酵素を含まない水相又は水中油型乳化物には、必要に応じて、上記糖分解酵素以外の添加物や食品素材を配合することができる。該添加物及び食品素材としては、例えば、食用乳化剤、膨張剤、酸味料、ステビア等の甘味料、果実、果汁、ナッツ類や果実類のペースト、旨味調味料、酸化防止剤、着色料、酒類、醗酵風味料、香料、保存料、穀類、豆類、野菜類、魚介類、肉類等が挙げられ、これらを単独若しくは混合物として、本発明の効果を損なわない範囲内で配合することができる。
【００５６】
また、上記乳化油脂組成物は、必要に応じて、製造後又は製造中、窒素、ヘリウム等の不活性ガスで脱気させてもよい。
【００５７】
次に、上記乳化油脂組成物の製造方法の好ましい例について説明する。溶融した油脂に必要に応じて油溶性物質を添加した油相に、水に必要に応じて水溶性物質を添加した糖分解酵素を含まない水相又は水中油型乳化物を加え、乳化する。この時、ホモミキサー、ホゲナイザー、コロイドミル等を使用したり、ポンプで循環させながら乳化及び均質化することもできる。次いで、殺菌処理を施した後、又は殺菌処理をせずに冷却する。冷却は、ダイヤクーラーとコンプレクターとの組み合わせ、ボテーター、コンビネーター、パーフェクター、コンサーム等のマーガリン製造機やプレート式熱交換機で急冷したり、他の手段で、使用する上記油脂の融点より１０〜３０℃低い温度まで冷却する。このときの乳化油脂の状態としては、糖分解酵素を含んでいない水相又は水中油型乳化物の回りに存在する油脂中の高融点成分が固形化していて、油脂中の低融点成分が半固形状又は液状の過冷却状態である。上記乳化油脂がこの状態となっているときに、糖分解酵素及びこれを安定化する安定化物質を含む水相又は水中油型乳化物を該乳化油脂に添加し、均質になる程度でできるだけ弱く混合し静置することによって上記乳化油脂組成物を得る。
【００５８】
上記乳化油脂組成物中の糖分解酵素は、穀粉原料１００重量部に対して、好ましくは０．００００１〜１．０重量部、更に好ましくは０．０００１〜０．８重量部、最も好ましくは０．００３〜０．４重量部となるように使用される。
【００５９】
上記乳化油脂組成物の穀粉原料への添加量は、穀粉原料１００重量部に対し、好ましくは１〜３０重量部、更に好ましくは５〜１５重量部である。
【００６０】
本発明の米粉生地は、穀粉原料として上記米粉、バイタルグルテン及び必要に応じて小麦粉等のその他の穀粉原料、並びに上述した製パン改良剤を含有する油脂組成物を含有するものであるが、該生地にはこれらの穀粉原料及び油脂組成物以外に、パンの製造に通常使用される、油脂、イースト及び／又は化学膨張剤（ベーキングパウダー）、水、食塩、その他の原料を、本発明の効果を阻害しない範囲で任意に使用することができる。
【００６１】
上記油脂としては、マーガリンやショートニング、バター等の可塑性を有する油脂が挙げられる。本発明ではこれらの中から選ばれた１種又は２種以上を用いることができるが、上述の油脂組成物からの油脂の量を考慮してその使用量を選択することが良い。
これら油脂は合計で、穀粉原料１００重量部に対して、好ましくは２〜３０重量部、さらに好ましくは５〜１５重量部用いるのがよい。
【００６２】
上記イーストとしては、ドライイースト、生イースト、冷蔵パン用イースト、冷凍パン用イースト等が挙げられる。本発明ではこれらの中から選ばれた１種又は２種以上を用いることができる。
上記イーストは、穀粉原料１００重量部に対して、好ましくは、生イーストであれば２〜６重量部、特に２〜４重量部、ドライイーストであれば０．２〜２．０重量部、特に０．５〜１．５重量部用いる。
【００６３】
上記化学膨張剤としては、ベーカリー製品用のベーキングパウダーとして使用可能なものであればどのようなものでも良く、例えば、炭酸水素ナトリウム、炭酸水素アンモニウム、炭酸アンモニウム、明礬等、又は、これらにフマル酸、グルコノデルタラクトン、酒石酸、酒石酸水素カリウム、酸性ピロリン酸ナトリウム等の酸性剤が添加されてなるもの等を挙げることができる。
上記化学膨張剤は、穀粉原料１００重量部に対して、好ましくは０．５〜１０重量部、さらに好ましくは１〜５重量部用いる。
【００６４】
上記水は、穀粉原料１００重量部に対して、好ましくは５０〜８０重量部、さらに好ましくは５８〜７５重量部用いるのがよい。この水は天然水や水道水の他、牛乳、乳製品、卵類等、水分を含む食品に由来するものであってもよい。
【００６５】
上記食塩としては、精製塩、天然塩、自然塩等が挙げられる。本発明ではこれらの中から選ばれた１種又は２種以上を用いることができる。
上記食塩は、穀粉原料１００重量部に対して、好ましくは０．５〜２．２重量部、さらに好ましくは０．８〜２．０重量部用いるのがよい。
【００６６】
その他の原料としては、例えば、糖類、デンプン、卵類、キサンタンガム・アルギン酸ナトリウム・グアーガム・ローカストビーンガム・カラギーナン・アラビアガム・ペクチン・プルラン・タマリンドシードガム・結晶セルロース・カルボキシメチルセルロース・メチルセルロース・寒天・グルコマンナン・ゼラチン・ファーセルラン・タラガム・カラヤガム、トラガントガム・ジェランガム・大豆多糖類等の増粘安定剤、β−カロチン・カラメル・紅麹色素等の着色料、トコフェロール・茶抽出物等の酸化防止剤、デキストリン、アルコール類、グリセリン脂肪酸エステル・グリセリン酢酸脂肪酸エステル・グリセリン乳酸脂肪酸エステル・グリセリンコハク酸脂肪酸エステル・グリセリンジアセチル酒石酸脂肪酸エステル・ソルビタン脂肪酸エステル・ショ糖脂肪酸エステル・ショ糖酢酸イソ酪酸エステル・ポリグリセリン脂肪酸エステル・ポリグリセリン縮合リシノレイン酸エステル・プロピレングリコール脂肪酸エステル・ステアロイル乳酸カルシウム・ステアロイル乳酸ナトリウム・ポリオキシエチレンソルビタンモノステアレート・ポリオキシエチレンソルビタンモノグリセリド・レシチン等の乳化剤、無機塩類、イーストフード、ハーブ、豆類、小麦蛋白や大豆蛋白といった植物蛋白、保存料、苦味料、酸味料、ｐＨ調整剤、日持ち向上剤、果実、果汁、ジャム、フルーツソース、調味料、香辛料、香料、野菜類、肉類、魚介類等の食品素材、コンソメ、ブイヨン、植物及び動物エキス、食品添加物等を挙げることができ、本発明の目的を損なわない限り、任意に使用することができる。
【００６７】
上記糖類としては、例えば、上白糖、グラニュー糖、粉糖、ブドウ糖、果糖、蔗糖、麦芽糖、酵素糖化水飴、乳糖、還元澱粉糖化物、異性化液糖、蔗糖結合水飴、オリゴ糖、還元糖ポリデキストロース、トレハロース、キシロース、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロース、パラチノースオリゴ糖、ステビア、アスパルテーム、はちみつ等が挙げられる。本発明では、これらの中から選ばれた１種又は２種以上を用いることができる。上記糖類は、穀粉原料１００重量部に対して、好ましくは３〜１０重量部、さらに好ましくは３〜７重量部用いる。
【００６８】
上記デンプンとしては、コーン・ワキシーコーン・タピオカ・馬鈴薯・甘藷・小麦・米等のデンプンや、これらのデンプンをアミラーゼ等の酵素で処理したものや、酸やアルカリ、エステル化、リン酸架橋化、加熱、湿熱等の物理的、化学的処理を行ったもの、更にこれらのデンプンを、水に溶解しやすい様にあらかじめ加熱処理により糊化させたものが挙げられる。
【００６９】
上記卵類としては、全卵、卵黄、加糖全卵、加糖卵黄、乾燥全卵、乾燥卵黄、凍結全卵、凍結加糖全卵、凍結卵黄、凍結加糖卵黄、酵素処理全卵、酵素処理卵黄等が挙げられる。本発明ではこれらの中から選ばれた１種又は２種以上を用いることができる。
【００７０】
本発明においては、上述の原料を用いて通常のパン生地を製造するのと同様にして米粉生地を得ればよい。例えば、穀粉原料、上記油脂組成物、及びその他の原料を混合して常法により混捏して米粉生地を得ることができ、油脂組成物は、最初から穀粉原料及びその他の原料と混合されても良いし、一旦油脂組成物以外の原料を混合してある程度混捏したところで油脂組成物を混合して更に混捏してもよい。また、米粉生地は、中種法によって得ても良いし、直捏法によって得ても良い。
【００７１】
得られた米粉生地は、焼成前に発酵により膨張させることが好ましい。発酵は、上述したイーストを用いて行なうことが好ましい。発酵条件は、例えば、フロアタイム２０〜３０℃で０〜８０分、ベンチタイム２０〜３０℃で０〜４０分、ホイロ３０〜４０℃で４０〜１２０分、程度とすればよい。米粉生地を発酵させる場合は、生地温度が低くても発酵が十分に促進されるように、必要に応じて、イーストの添加量を増やしたり、各発酵時間を延長することができる。
【００７２】
得られた米粉生地を通常のパンを得るのと同様に焼成することにより、本発明の米粉生地焼成食品を得ることができる。焼成条件は、例えば、１５０〜２３０℃で１０〜７０分程度の範囲で、米粉生地の大きさ、形態等に合わせて選択すればよい。
【００７３】
また、本発明においては、上述の米粉生地の原料を用いて、通常のパン製造用ミックス粉を得るのと同様にして、米粉生地焼成食品製造用ミックス粉を得ることができる。該米粉生地焼成食品製造用ミックス粉の製造方法としては、例えば、穀粉原料、上記油脂組成物、及びその他の原料を混合して得ることができる。但し、その他の原料としては、水を除く。尚、上記油脂組成物が乳化油脂組成物である場合、これに含まれる水分についてはこの限りではない。
【００７４】
【実施例】
以下、実施例をもって本発明を更に詳細に説明するが、本発明はこれらの実施例によって何等制限を受けるものではない。
〔実施例１〕
ナタネ硬化油（融点３５℃）７０重量部及びナタネ白絞油３０重量部を均一に混合し６０℃に保温し、これに水２５重量部及びグリセリン脂肪酸エステル１重量部を添加し、次いでα化変性デンプン（５重量倍の水の保持力を有し、吸水後もデンプン粒子の表面状態を保持するもの）２０重量部を分散させた後、コンビネーターを用いて急冷可塑化を行い、油脂組成物（１）を得た。
一方、精白米１００重量部を２５℃の０．１重量％ペクチナーゼ水溶液（ｐＨ６．８）に１２時間浸漬して得た酵素処理米を製粉し、米粉（１）を得た。
米粉（１）８５重量部、バイタルグルテン１５重量部、生イースト３重量部、イーストフード０．１重量部、砂糖５重量部、食塩１．８重量部、脱脂粉乳２重量部、水７５重量部及び油脂組成物（１）５重量部を混合して混捏した。混捏条件は、１００ｒｐｍで４分、次いで２００ｒｐｍで１２分とし、捏ね上げ温度は２６℃であった。この生地４５０ｇをワンローフ型に成型し、ホイロ３５℃で８０分とした後、２１０℃で３０分焼成し、食パン様の米粉生地焼成食品（１）を得た。
米粉生地焼成食品（１）は、小麦粉を原料とする従来の食パンと同様のボリューム感及びふっくら感を有しているとともに、独特のもっちりとした食感及び風味を有する良好なものであった。また、これらの良好な食感及び風味の持続性も良好なものであった。
【００７５】
〔実施例２〕
パーム油（融点３６℃）８２．８重量部及び飽和モノグリセライド０．１重量部を混合槽に入れ、６０℃に調温して均一に溶解させ、次いで４５℃に調温して油相（１）を調製した。次に、牛乳（水分８８重量％）１６．６重量部を上記油相（１）に添加し、均一に攪拌混合し乳化した。そして、これをマーガリン製造機で急冷混和し、１５℃まで冷却して乳化物（１）とした。
次に、水０．３９重量部、α−アミラーゼ０．０１重量部及びＬ−アスコルビン酸０．１重量部を混合して調製した水相を、上記乳化物（１）に加え、縦型ミキサーで均一に混合し、乳化油脂組成物（１）を得た。
実施例１で用いた油脂組成物（１）５重量部に換えて、上記乳化油脂組成物（１）５重量部を用いた他は実施例１と同様にして米粉生地焼成食品（２）を得た。
米粉生地焼成食品（２）は、小麦粉を原料とする従来の食パンと同様のボリューム感及びふっくら感を有しているとともに、独特のもっちりとした食感及び風味を有する良好なものであった。また、これらの良好な食感及び風味の持続性も良好なものであった。
【００７６】
〔実施例３〕
実施例１で用いた米粉（１）８５重量部、バイタルグルテン１５重量部、砂糖１２重量部、食塩１．８重量部、脱脂粉乳４重量部、乾燥全卵２重量部、及び実施例１で用いた油脂組成物（１）６重量部をミキサーに全て投入し、低速で攪拌して米粉生地焼成食品製造用ミックス粉（１）を得た。
米粉生地焼成食品製造用ミックス粉（１）１００重量部に対し、生イースト３重量部及び水７５重量部を添加して混捏した。混捏条件は、１００ｒｐｍで３分、次いで３２０ｒｐｍで１２分とし、捏ね上げ温度は２６℃であった。この生地４５０ｇを再丸め成型し、ホイロ３５℃で８０分とした後、２００℃で４０分焼成し、食パン様の米粉生地焼成食品（３）を得た。
米粉生地焼成食品（３）は、小麦粉を原料とする従来の食パンと同様のボリューム感及びふっくら感を有しているとともに、独特のもっちりとした食感及び風味を有する良好なものであった。また、これらの良好な食感及び風味の持続性も良好なものであった。
【００７７】
〔実施例４〕
実施例３で用いた油脂組成物（１）６重量部に換えて、実施例２で用いた乳化油脂組成物（１）６重量部を用いた他は実施例３と同様にして米粉生地焼成食品（４）を得た。
米粉生地焼成食品（４）は、小麦粉を原料とする従来の食パンと同様のボリューム感及びふっくら感を有しているとともに、独特のもっちりとした食感及び風味を有する良好なものであった。また、これらの良好な食感及び風味の持続性も良好なものであった。
【００７８】
【発明の効果】
本発明によれば、ボリューム感及びふっくら感の良好な米粉生地焼成食品、並びに該米粉生地焼成食品を得るための米粉生地及びミックス粉を得ることができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a bread-like food in which dough mainly composed of rice flour is baked, that is, a rice flour dough-baked food, and further to a rice flour dough and a mixed flour for obtaining the rice flour dough-baked food.
[0002]
[Prior art]
Hitherto, attempts have been made to make rice flour as a means of effective use of surplus rice, especially for use in bread-like foods.Bread-like foods containing rice flour have a distinctive texture and flavor. Therefore, it has been attempted as a measure to diversify tastes. For example, Japanese Patent Nos. 2971193 and 7-100002 describe bread-like foods containing rice flour.
[0003]
However, such a baked rice flour dough lacks voluminousness and plumpness compared to ordinary bread, or lacks sustainability of voluminousness and plumpness.
[0004]
On the other hand, various bread-making improvers for improving the voluminousness and plumpness of bread have been conventionally known, but none of them have an effect on baked rice flour dough.
[0005]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide a baked rice flour dough having a good voluminous and plump feel, and a rice flour dough and a mixed flour for obtaining the baked rice flour dough.
[0006]
[Means for Solving the Problems]
The present inventors have conducted intensive studies in view of the above, and as a result of including a fat composition containing a bread improving agent, particularly a fat composition containing a modified starch or a glycolytic enzyme in rice flour dough, a feeling of volume and The present inventors have found that a baked rice flour dough having a plump feeling can be obtained, and have reached the present invention.
[0007]
That is, the present invention includes an oil or fat composition containing a bread improving agent, the content of rice flour in a flour raw material is 50% by weight or more, and 100 parts by weight of rice flour and 5 to 25 parts by weight of vital gluten. The present invention provides a rice flour dough characterized by the following.
The present invention also provides a rice flour dough-baked food obtained by baking the rice flour dough.
Further, the present invention includes an oil or fat composition containing a bread improving agent, wherein the content of rice flour in the flour raw material is 50% by weight or more, and 100 parts by weight of rice flour and 5 to 25 parts by weight of vital gluten. It is intended to provide a mixed powder for producing rice flour dough baked food, characterized by the following characteristics.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the rice flour dough, the rice flour dough-baked food, and the mixed powder for producing rice flour dough-baked food of the present invention will be described in detail.
The rice flour used in the present invention is not particularly limited, and may be a crushed product of non-glutinous rice, a crushed product of glutinous rice, or a mixture thereof.However, in order to obtain a better texture, appearance, and physical properties, preferably, Rice flour obtained by subjecting rice grains as a raw material to maceration enzyme treatment and then pulverizing the same is used.
[0009]
The macerate enzyme treatment is to lower the molecular weight of rice cell wall tissue components by immersing rice grains in an aqueous solution containing the macerate enzyme.
[0010]
If the cell wall tissue component of rice is reduced in molecular weight, the degree of maceration enzyme treatment is not particularly limited. For example, a 20 to 40 ° C. aqueous solution containing macerate enzyme is added for 3 to 18 hours, preferably 5 to 18 hours. The rice grains may be soaked for 12 hours. The lower the temperature of the aqueous solution is, the longer the immersion time is, and the higher the temperature of the aqueous solution is, the shorter the immersion time is. If the temperature is lower than 35 ° C., about 8 hours, and if it is 35 ° C. or more and 40 ° C. or less, about 5 hours is preferable.
[0011]
The pH of the aqueous solution containing the macerate enzyme may be within the optimal pH range of the macerate enzyme, and may be approximately 3 to 7.
[0012]
Examples of the macerating enzyme that can be used in the present invention include cellulase, hemicellulase, pectinase, and the like, and these can be used alone or in combination. Among them, it is preferable to use hemicellulase and / or pectinase from the viewpoint of industrial suitability and the like.
[0013]
The concentration of the macerate enzyme in the aqueous solution containing the macerate enzyme is not particularly limited, and the temperature, immersion time, pH, etc. of the aqueous solution are taken into consideration so that the cell wall tissue component of rice can be reduced in molecular weight. The pectinase may be appropriately selected. For example, pectinase may be used at about 0.05 to 0.5% by weight, and particularly, the viscosity of a 0.5% by weight pectin solution at 30 ° C. is adjusted to 40 to 50% after 90 minutes. A lower concentration is preferred. Similarly, in the case of other enzymes, a preferable concentration can be obtained in the same manner as in the case of pectinase using CMC as a substrate, for example, in the case of cellulase or hemicellulase using a different substrate.
[0014]
In the present invention, 5 to 25 parts by weight, preferably 10 to 20 parts by weight of vital gluten is used per 100 parts by weight of the rice flour. Vital gluten is a protein derived from wheat, which is also called active gluten, and any protein that can be used for food applications can be used.
[0015]
If the amount of vital gluten is too small relative to the rice flour, a favorable volume as a bread-like food cannot be obtained, and a solid and unique texture and flavor as a bread-like food containing rice flour cannot be obtained. . On the other hand, if the amount of vital gluten is too large, the texture and flavor are impaired, and the appearance and internal phase are far from bread-like foods.
[0016]
In the present invention, only the above-mentioned rice flour and vital gluten can be used as the flour raw material used for the dough, but other flour raw materials, such as flour, can also be used in combination. However, even when other flour ingredients are used in combination, the flour ingredient in the dough must have a content of 50% by weight in order to obtain a distinctive texture and flavor as a bread-like food containing rice flour. Or more, preferably 60% by weight or more.
[0017]
In the rice flour dough of the present invention, an oil or fat composition containing a bread improving agent is blended with these flour raw materials. As the above-mentioned fat and oil composition containing a bread making improver, it is possible to use any fat and oil composition containing a bread making improver that is utilized in the production of bread made from flour raw material mainly composed of flour. Can, but preferably, a fat composition wherein starch particles of modified starch swollen with water are dispersed in fat or oil, or in a continuous oil phase, an aqueous phase or an oil-in-water emulsion containing no glycolytic enzymes And an aqueous fat or oil-in-water emulsion containing a glycolytic enzyme and a stabilizing substance for stabilizing the enzyme are used independently of each other.
[0018]
The oil or fat composition containing the bread making agent may be used as a kneaded oil or fat, a folded oil or the like during the production of rice flour dough, or may be used as a mixture with a flour raw material or the like so as to constitute a mixed powder. .
[0019]
An oil / fat composition in which starch particles of a modified starch swollen with water are dispersed in an oil / fat (hereinafter, simply referred to as “modified starch dispersed oil / fat”) will be described below.
The fats and oils used in the modified starch-dispersed fats and oils are not particularly limited, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, Various vegetable oils and fats such as beef tallow, milk fat, lard fat, cocoa butter, fish oil and whale oil, animal fats and oils, and processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and transesterification. . In the modified starch-dispersed fats and oils, these fats and oils can be used alone or in combination of two or more.
[0020]
The modified starch used for the modified starch-dispersed fats and oils is not particularly limited, but retains the surface structure of raw starch, and as a result, is less susceptible to degradation by enzymes, has aging resistance, and has a water swelling power. It is preferably a modified starch having As long as it has the above properties, commercially available ones can also be used.
[0021]
As the modified starch, starch subjected to hydroxypropyl etherification treatment with propylene oxide and acid cross-linking treatment is pregelatinized so as to maintain the surface structure of raw starch and dried pregelatinized modified starch and / or Partially pregelatinized starch is more preferred. The method of subjecting starch to hydroxypropyl etherification with propylene oxide and acid crosslinking is not particularly limited, and can be carried out by any conventionally known method.
[0022]
The compounded amount of the modified starch is preferably 0.3 to 80% by weight, more preferably 3 to 50% by weight, in the modified starch-dispersed fat. If the compounded amount of the modified starch is less than 0.3% by weight, the improvement effect by the addition of the modified starch may not be sufficient, while if it is more than 80% by weight, the modified starch excessively dilutes the gluten in the rice flour dough. As a result, high-quality rice flour dough cannot be produced, and as a result, high-quality rice flour dough-baked food may not be produced.
[0023]
In the modified starch-dispersed fats and oils, the modified starch is used after being swollen with water. In order to swell the modified starch with water, for example, the powder of the modified starch may be charged into a powder mixer and sprayed with water while stirring, and when producing the modified starch-dispersed fat or oil, The modified starch in the fat or oil may be swelled with water by adding and dispersing the modified starch in the fat or oil as it is and adding water to the fat or oil.
[0024]
In the modified starch-dispersed fats and oils, the water used to swell the modified starch is not particularly limited, and any of ordinary tap water (city water), mineral water, ion-exchange treated water, distilled water, and the like may be used. Can be. It is also possible to improve the stability against bacteria and fungi by adjusting the water activity such as the pH, salt concentration and sugar concentration of the water, or by adding various preservatives to the water.
[0025]
The amount of the water is preferably 20 to 500 parts by weight, more preferably 22 to 300 parts by weight, and most preferably 25 to 200 parts by weight, based on 100 parts by weight of the modified starch. If the blending amount of water is less than 20 parts by weight, the modified starch does not absorb water and swells in the fat and oil, and the particles of the modified starch are likely to settle in the blending tank or the piping, causing inconvenience or hard particles of the modified starch in the fat or oil. Therefore, in the case of plasticizing by cooling, various problems may occur such as advancing wear inside the manufacturing machine. On the other hand, if it exceeds 500 parts by weight, the water content in the modified starch-dispersed fat or oil becomes too high and exceeds the limit of the amount of moisture that can be retained in the modified starch, resulting in a so-called emulsion, and the stability of the modified starch-dispersed fat or oil is increased. And the adverse effects such as water separation are likely to occur.
[0026]
The maximum amount of the water is the maximum water retention (water absorption) of the modified starch used in the modified starch-dispersed fats and oils. Conventional modified starch powder contains about 5 to 15% by weight of existing moisture, but in the modified starch-dispersed fats and oils of the present invention, such moisture is insufficient. The amount of the water is based on the existing moisture.
[0027]
In the modified starch-dispersed fats and oils, it is necessary that the modified starch is dispersed in the fats and oils in a state of water absorption and swelling while maintaining the surface state of the starch particles. By doing so, the starch particles of the modified starch that have been appropriately absorbed and swollen are coated with fats and oils, so when the modified starch-dispersed fats and oils are added to the dough and kneaded, rapid water absorption of the modified starch does not occur, and ordinary kneading is performed. Depending on the conditions, gluten in the dough can sufficiently absorb water, and a good rice flour dough is formed.
[0028]
As described above, the modified starch-dispersed fat and oil controls the rapid water absorption of the rice flour dough of the present invention by incorporating starch particles of the modified starch swollen with water into the fat and oil. However, in order to express the effect of modifying the modified starch in the rice flour dough baked food, which is the final product, the added amount of the modified starch in the modified starch dispersed oil and fat, and the added amount of the modified starch dispersed oil and fat in the rice flour dough are increased. In such a case, the protein (gluten) concentration in the rice flour dough may be reduced, and normal gluten film formation by dough kneading may be inhibited.
[0029]
To prevent such effects, the modified starch-dispersed fats and oils used in the present invention include an emulsifier that strengthens gluten by having a protein improving effect, and an oxidizing agent that forms a strong gluten film by oxidizing gluten. And one or more enzymes selected from the group consisting of enzymes that improve gluten membrane elongation by appropriately decomposing proteins and the like.
[0030]
Examples of the emulsifier include, but are not particularly limited to, for example, glycerin fatty acid ester (MG), sugar ester (SE), sorbitan ester (SOE), propylene glycol fatty acid ester (PGME), lecithin (LC), monoglyceride organic acid ester (organic Acid MG), polyglycerin fatty acid ester (PGE), polyglycerin condensed ricinoleate (PGPR), calcium stearoyl lactate (CSL), sodium stearoyl lactate (SSL), and the like. These emulsifiers can be used alone or in combination of two or more. In the present invention, among these, it is preferable to use SOE, PGE, CSL, SSL, and the organic acid MG, and it is particularly preferable to use the organic acid MG. Among the above-mentioned organic acids MG, succinic acid monoglyceride (SMG), lactic acid monoglyceride (LMG), citric acid monoglyceride (CMG), diacetyltartaric acid monoglyceride (DATEM) and the like are particularly effective.
[0031]
The amount of the emulsifier is preferably 0 to 30% by weight, more preferably 0 to 20% by weight, and most preferably 0 to 8% by weight in the modified starch-dispersed fat. If the blending amount of the emulsifier is more than 30% by weight, adverse effects of the emulsifier such as deterioration of flavor and deterioration of texture in the baked rice flour food as the final product may be likely to appear.
[0032]
Although it does not specifically limit as said oxidizing agent, Ascorbic acid, sodium ascorbate, potassium ascorbate, potassium bromate, potassium iodate etc. are mentioned, for example. These oxidizing agents can be used alone or in combination of two or more. In the present invention, among the above oxidizing agents, it is particularly preferable to use ascorbic acid, sodium ascorbate, and potassium ascorbate.
[0033]
The compounding amount of the oxidizing agent is preferably 0.001 to 1% by weight, more preferably 0.01 to 0.5% by weight, in the modified starch-dispersed fat or oil. If the compounding amount of the oxidizing agent is less than 0.001% by weight, the dough improving effect by adding the oxidizing agent does not appear, while if it exceeds 1% by weight, the oxidizing agent excessively acts and becomes too tight and hard. In some cases, fabrics with poor workability and quality may be given.
[0034]
Examples of the enzyme include, but are not limited to, amylolytic enzymes such as α-amylase, proteolytic enzymes such as pepsin and papain, and fibrinolytic enzymes such as cellulase, hemicellulase, and pentosanase. These enzymes can be used alone or in combination of two or more.
[0035]
The amount of the enzyme is preferably 0.0005 to 0.2% by weight, more preferably 0.001 to 0.1% by weight, in the modified starch-dispersed fat. If the amount of the enzyme is less than 0.0005% by weight, the effect of improving the dough due to the addition of the enzyme will not be exhibited, while if it exceeds 0.2% by weight, the enzyme will cause an excessive reaction, resulting in the handling of the dough and the final product. The quality of the baked rice flour dough may be adversely affected.
[0036]
The modified starch-dispersed fat used in the present invention, for stabilizing the enzyme activity, etc., if necessary, sugars, dairy products, flavors, flavoring components such as seasonings, pigments, antioxidants, It is also possible to add a pH adjuster and the like.
[0037]
The modified starch-dispersed fat used in the present invention may be solid or fluid at room temperature, or may be quenched and plasticized so as to exhibit plasticity.
[0038]
The modified starch is used in an amount of preferably 0.1 to 80 parts by weight, more preferably 0.5 to 50 parts by weight, and most preferably 1 to 30 parts by weight, based on 100 parts by weight of the flour raw material. .
[0039]
The emulsifier is used in an amount of preferably 0.01 to 5 parts by weight, more preferably 0.1 to 3 parts by weight, and most preferably 0.5 to 2 parts by weight, based on 100 parts by weight of the flour raw material. You.
[0040]
The oxidizing agent is preferably 0.00005 to 0.1 part by weight, more preferably 0.0005 to 0.05 part by weight, and most preferably 0.001 to 0.02 part by weight, based on 100 parts by weight of the flour raw material. Used to be a division. However, when it is added to a dough such as a frozen dough which may cause gluten degradation by the freezing process, generation of glutathione (a strong reducing agent) due to the death of yeast, etc., the flour raw material is added to 100 parts by weight. It is preferably used in an amount of 0.00015 to 0.3 part by weight, more preferably 0.0015 to 0.15 part by weight, and most preferably 0.003 to 0.06 part by weight.
[0041]
The amylolytic enzymes are used in an amount of preferably 0.001 to 15 units, more preferably 0.005 to 3 units, and most preferably 0.02 to 0.6 units per 100 g of flour raw material. The unit “unit” representing the activity titer of the above-mentioned amylolytic enzymes is defined as follows. That is, the amount of enzyme activity that decomposes 5.26 g of a substrate when reacted with pH 4.7 at a temperature of 37 ° C. for 1 hour using soluble starch manufactured by Merck as a substrate is defined as one unit.
[0042]
The proteolytic enzymes are used in an amount of preferably 0.08 to 1500 units, more preferably 0.4 to 250 units, and most preferably 2 to 50 units per 100 g of flour raw material. The unit “unit” representing the activity titer of the above proteases is defined as follows. That is, when 5 ml of milk casein diluted to a concentration of 0.6% by weight with an M / 25 phosphate buffer having a pH of 7.5 was used as a substrate, 1 ml of an enzyme solution was added, and the mixture was reacted at a temperature of 30 ° C. for 10 minutes. The amount of activity that releases a TCA-soluble component exhibiting an absorption peak at 275 nm, which corresponds to 1 μg of tyrosine per minute, is defined as one unit.
[0043]
The fibrinolytic enzymes are used in an amount of preferably 0.002 to 30 units, more preferably 0.01 to 6 units, and most preferably 0.05 to 2 units, per 100 g of flour raw material. The unit “unit” representing the activity titer of the fibrinolytic enzymes is defined as follows. That is, the amount of enzyme activity that produces a reducing sugar equivalent to 1 μmol of glucose per minute when reacted with CMC at pH 4.8 and a temperature of 40 ° C. for 20 minutes is defined as one unit.
[0044]
Considering the preferred addition amount of each component in the modified starch dispersed oil and fat to the flour raw material, the added amount of the modified starch dispersed oil and fat to the flour raw material is preferably 2 to 40 parts by weight, based on 100 parts by weight of the flour raw material. More preferably, it is 5 to 15 parts by weight.
[0045]
Next, in the present invention, `` a continuous oil phase containing an aqueous phase or an oil-in-water emulsion containing no glycolytic enzyme, preferably used as a fat or oil composition containing a bread making improver, An emulsified fat / oil composition in which an aqueous phase or an oil-in-water emulsion containing a stabilizing substance for stabilizing the compound (hereinafter simply referred to as “emulsified fat / oil composition”) will be described.
[0046]
As the continuous oil phase in the emulsified oil / fat composition, an oil / fat is used. Examples of the fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cottonseed oil, cocoa butter, milk fat, beef tallow, lard, fish oil, whale oil and the like. Edible natural fats and oils, and edible processed fats and oils obtained by subjecting the natural fats and oils to one or more kinds of treatments such as hydrogenation, fractionation, and transesterification are used, and one or more of these are appropriately selected and used. can do.
[0047]
The amount of the fat or oil is preferably 40 to 99.99% by weight, more preferably 50.0 to 99.9% by weight, and still more preferably 50.0 to 90.0% by weight in the emulsified fat or oil composition. is there. If the amount of the fat or oil is less than 40% by weight, it is difficult to obtain a stable emulsified fat or oil composition. If the amount is more than 99.99% by weight, the aqueous phase or the aqueous phase containing the glycolytic enzyme and the stabilizing substance for stabilizing the enzyme. It is not preferable because it becomes difficult to uniformly disperse the oil-in-water emulsion in the emulsified oil / fat composition.
[0048]
In the emulsified oil / fat composition used in the present invention, an aqueous phase or an oil-in-water emulsion containing no glycolytic enzyme, and an aqueous phase or an oil-in-water emulsion containing the glycolytic enzyme and a stabilizing substance for stabilizing the same. Is preferably 0.01 to 60.00% by weight, more preferably 0.1 to 30.0% by weight, and still more preferably 0.1 to 17.0% by weight in the emulsified fat or oil composition. %. When the amount is less than 0.01% by weight, it becomes difficult to disperse the aqueous phase or the oil-in-water emulsion containing the glycolytic enzyme and the stabilizing substance for stabilizing the enzyme into a continuous oil phase. If the amount is more than 0.000% by weight, it is difficult to obtain an emulsified oil / fat composition having a continuous oil phase, which is not preferable.
[0049]
The content of the aqueous phase or the oil-in-water emulsion containing the glycolytic enzyme and a stabilizing substance for stabilizing the same is preferably 0.01 to 5% by weight, more preferably 0.1 to 5% by weight, in the emulsified fat or oil composition. It is 1 to 5% by weight, even more preferably 0.1 to 3% by weight. If the amount is less than 0.01% by weight, it is difficult to uniformly disperse an aqueous phase or an oil-in-water emulsion containing a glycolytic enzyme and a stabilizing substance for stabilizing the same, which is not preferable. When the amount is more than 5% by weight, the aqueous phase or the oil-in-water emulsion containing the glycolytic enzyme and the stabilizing substance for stabilizing the same is fused with the aqueous phase or the oil-in-water emulsion containing no glycolytic enzyme. It is not preferable because it does not exist independently.
[0050]
Amylase, hemicellulase and the like can be mentioned as the glycolytic enzyme used in the emulsified oil / fat composition, and α-amylase is preferably used.
[0051]
Examples of the stabilizing substance for stabilizing the glycolytic enzyme include salts such as salt and potassium chloride, pH adjusting agents such as various organic acid salts and various phosphates, reducing agents such as ascorbic acid, reducing glutathione, and cysteine. , Tocopherol and rosemary extract, BHA, BHT, t-BHQ, tea extract, antioxidants such as lactoferrin, glucose, fructose, sucrose, maltose, enzymatic saccharified syrup, reduced maltose syrup, lactose, reduced starch saccharification Products, isomerized sugars, sucrose-bound starch syrup, oligosaccharides, reducing sugars polydextrose, glycerin, sorbitol, propylene glycol, polyols such as cyclodextrin, alkali metals and alkaline earth metals, metal ions such as transition metals, EDTA and Chelating agents such as EGTA and condensed phosphate, ethanol, acetone, dimethyl sulfoxy And other organic solvents, such as milk protein, fish meat protein, animal meat protein, serum protein, egg protein, wheat protein, gelatin, and other proteins (proteins), starch, modified starch, agar, carrageenan, furceleran, alginate, and locust bean gum. , Guar gum, tamarind gum, psyllium seed gum, gum arabic, tragacanth gum, karaya gum, pectin, arabinogalactan, pullulan, dextran, curdlan, cellulose, hemicellulose, xanthan gum, mannan, and other thickening stabilizers, and mixtures thereof. As an example, preferably, ascorbic acid, particularly preferably L-ascorbic acid is used.
[0052]
The aqueous phase or the oil-in-water emulsion containing the glycolytic enzyme and a stabilizing substance for stabilizing the glycolytic enzyme is preferably 0.1 to 40% by weight, more preferably 1 to 30% by weight, and still more preferably 5 to 30% by weight. -30% by weight of the glycolytic enzyme, preferably 0.1-50% by weight, more preferably 1-50% by weight, even more preferably 5-50% by weight of the stabilizing substance, and preferably 10-10% by weight. It consists of 90% by weight, more preferably 10 to 70% by weight, even more preferably 10 to 50% by weight of water. If the amount of the glycolytic enzyme is less than 0.1% by weight, the effect of the glycolytic enzyme will not be exhibited, and if it is more than 40% by weight, the glycolytic enzyme will not be stabilized. If the amount of the stabilizing substance is less than 0.1% by weight, the stabilization of the glycolytic enzyme becomes insufficient. The aqueous phase or oil-in-water emulsion containing is not preferable because it is not uniformly dispersed in the continuous oil phase. If the water content is less than 10% by weight, the aqueous phase or the oil-in-water emulsion containing the glycolytic enzyme and the stabilizing substance for stabilizing the enzyme is not uniformly dispersed in the continuous oil phase, which is not preferable. When the amount is too large, the concentration of the stabilizing substance becomes low, so that the glycolytic enzyme cannot be stabilized, which is not preferable.
[0053]
The aqueous phase containing such a glycolytic enzyme and a stabilizing substance for stabilizing the glycolytic enzyme includes water and a glycolytic enzyme containing no oil and a stabilizing substance containing no oil. There is an oil-in-water emulsion containing a glycolytic enzyme and a stabilizing substance for stabilizing the same, using water and a stabilizing substance such as a glycolytic enzyme containing oil or an antioxidant containing oil. This is a case where it is configured as an oil-in-water type.
[0054]
Similarly, the aqueous phase containing no glycolytic enzyme is a case where the aqueous phase is composed of water and a component containing no oil, and the oil-in-water emulsion containing no glycolytic enzyme includes water and This is a case where the composition is an oil-in-water type using an oil-containing component such as milk or fresh cream.
[0055]
In the emulsified oil / fat composition, the oil phase and the aqueous phase or oil-in-water emulsion containing no glycolytic enzyme, if necessary, may be blended with additives and food materials other than the glycolytic enzyme. Can be. Examples of the additives and food materials include edible emulsifiers, swelling agents, sour agents, sweeteners such as stevia, fruits, fruit juices, pastes of nuts and fruits, umami seasonings, antioxidants, coloring agents, alcoholic beverages And fermented flavors, flavors, preservatives, cereals, beans, vegetables, fish and shellfish, meat, and the like, and these can be used alone or as a mixture within a range that does not impair the effects of the present invention.
[0056]
In addition, the emulsified fat composition may be degassed with an inert gas such as nitrogen or helium after or during the production, if necessary.
[0057]
Next, a preferred example of the method for producing the emulsified oil / fat composition will be described. A water phase or a water-in-water emulsion containing no water-soluble substance and a water-soluble substance, if necessary, is added to the oil phase obtained by adding an oil-soluble substance to the melted fat or oil as needed, and emulsified. At this time, a homomixer, a homogenizer, a colloid mill or the like may be used, or the mixture may be emulsified and homogenized while being circulated by a pump. Next, cooling is performed after the sterilization treatment or without the sterilization treatment. Cooling is a combination of a diamond cooler and a complexor, quencher, combinator, perfector, quenched by a plate type heat exchanger such as a margarine manufacturing machine such as a consarm, or by other means, from the melting point of the above fats and oils used by 10 to 10 Cool down to 30 ° C lower. As the state of the emulsified fat at this time, the high melting point component in the fat or oil present around the aqueous phase or the oil-in-water emulsion containing no glycolytic enzyme is solidified, and the low melting point component in the fat and oil is half. It is in a solid or liquid supercooled state. When the emulsified fat or oil is in this state, an aqueous phase or an oil-in-water emulsion containing a glycolytic enzyme and a stabilizing substance for stabilizing the enzyme is added to the emulsified fat or oil, and the mixture is weakened as much as possible until it becomes homogeneous. The emulsified oil / fat composition is obtained by mixing and standing.
[0058]
The glycolytic enzyme in the emulsified fat composition is preferably 0.00001 to 1.0 part by weight, more preferably 0.0001 to 0.8 part by weight, and most preferably 0 to 100 parts by weight of the flour raw material. 0.003 to 0.4 parts by weight.
[0059]
The amount of the emulsified fat composition added to the flour raw material is preferably 1 to 30 parts by weight, more preferably 5 to 15 parts by weight, based on 100 parts by weight of the flour raw material.
[0060]
The rice flour dough of the present invention contains the above-mentioned rice flour, vital gluten, and other flour raw materials such as wheat flour, if necessary, as a flour raw material, and an oil or fat composition containing the above-described bread making improver. In addition to the flour raw material and the oil / fat composition, the dough contains oil / fat, yeast and / or a chemical leavening agent (baking powder), water, salt, and other raw materials which are usually used for bread production. Can be used arbitrarily as long as it is not inhibited.
[0061]
Examples of the oils and fats include plasticized oils and fats such as margarine, shortening, and butter. In the present invention, one or more selected from these can be used, but it is preferable to select the amount to be used in consideration of the amount of the fat or oil from the fat or oil composition described above.
These fats and oils are preferably used in a total amount of preferably 2 to 30 parts by weight, more preferably 5 to 15 parts by weight, based on 100 parts by weight of the flour raw material.
[0062]
Examples of the yeast include dry yeast, raw yeast, yeast for refrigerated bread, yeast for frozen bread, and the like. In the present invention, one or more selected from these can be used.
The above yeast is preferably 2 to 6 parts by weight, particularly 2 to 4 parts by weight, for raw yeast, and 0.2 to 2.0 parts by weight, especially for dry yeast, based on 100 parts by weight of flour raw material. Use 0.5 to 1.5 parts by weight.
[0063]
As the chemical expanding agent, any one can be used as long as it can be used as a baking powder for bakery products, for example, sodium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbonate, alum and the like, or fumaric acid. , Glucono delta lactone, tartaric acid, potassium hydrogen tartrate, sodium acid pyrophosphate and the like.
The chemical expanding agent is preferably used in an amount of 0.5 to 10 parts by weight, more preferably 1 to 5 parts by weight, based on 100 parts by weight of the flour raw material.
[0064]
The water is preferably used in an amount of preferably 50 to 80 parts by weight, more preferably 58 to 75 parts by weight, based on 100 parts by weight of the flour raw material. This water may be derived from food containing water, such as milk, dairy products, eggs and the like, in addition to natural water and tap water.
[0065]
Examples of the salt include purified salts, natural salts, natural salts, and the like. In the present invention, one or more selected from these can be used.
The salt is preferably used in an amount of 0.5 to 2.2 parts by weight, more preferably 0.8 to 2.0 parts by weight, based on 100 parts by weight of the flour raw material.
[0066]
Other raw materials include, for example, sugars, starch, eggs, xanthan gum, sodium alginate, guar gum, locust bean gum, carrageenan, gum arabic, pectin, pullulan, tamarind seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, gluco Thickening stabilizers such as mannan, gelatin, furcellulan, cod gum, karaya gum, tragacanth gum, gellan gum, soybean polysaccharides, coloring agents such as β-carotene, caramel, red yeast rice pigments, and antioxidants such as tocopherols and tea extracts , Dextrin, alcohols, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan Fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, stearoyl lactate calcium, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, poly Emulsifiers such as oxyethylene sorbitan monoglyceride and lecithin, inorganic salts, yeast food, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bittering agents, acidulants, pH adjusters, shelf life improvers, fruit, fruit juice, Jams, fruit sauces, seasonings, spices, spices, vegetables, meat, fish and other food materials, consomme, bouillon, plant and animal extracts, food additives, etc., and do not impair the purpose of the present invention. Arbitrarily Can be used.
[0067]
Examples of the saccharides include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide, and reduced sugar poly. Dextrose, trehalose, xylose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, honey and the like. In the present invention, one or more selected from these can be used. The saccharide is preferably used in an amount of 3 to 10 parts by weight, more preferably 3 to 7 parts by weight, based on 100 parts by weight of the flour raw material.
[0068]
Examples of the starch include starches such as corn, waxy corn, tapioca, potato, sweet potato, wheat, rice, etc., and those obtained by treating these starches with enzymes such as amylase, acid and alkali, esterification, phosphoric acid crosslinking, Examples thereof include those subjected to physical and chemical treatments such as heating and moist heat, and those obtained by preliminarily gelatinizing these starches by heat treatment so as to be easily dissolved in water.
[0069]
Examples of the eggs include whole egg, yolk, sweetened whole egg, sweetened yolk, dried whole egg, dried egg yolk, frozen whole egg, frozen sweetened whole egg, frozen yolk, frozen sweetened yolk, enzyme-treated whole egg, enzyme-treated yolk, etc. Is mentioned. In the present invention, one or more selected from these can be used.
[0070]
In the present invention, rice flour dough may be obtained in the same manner as in the production of ordinary bread dough using the above-mentioned raw materials. For example, the flour raw material, the above-mentioned oil and fat composition, and other raw materials can be mixed and kneaded by a conventional method to obtain a rice flour dough, and the fat and oil composition can be mixed with the flour raw material and other raw materials from the beginning. Alternatively, once the raw materials other than the fat and oil composition are mixed and kneaded to some extent, the fat and oil composition may be mixed and further kneaded. The rice flour dough may be obtained by the medium seed method or may be obtained by the direct kneading method.
[0071]
The obtained rice flour dough is preferably expanded by fermentation before baking. Fermentation is preferably performed using the yeast described above. Fermentation conditions may be, for example, about 0 to 80 minutes at a floor time of 20 to 30 ° C., 0 to 40 minutes at a bench time of 20 to 30 ° C., and about 40 to 120 minutes at a 30 to 40 ° C. proofer. When fermenting rice flour dough, the amount of yeast added can be increased or each fermentation time can be extended as necessary so that fermentation is sufficiently promoted even when the dough temperature is low.
[0072]
By baking the obtained rice flour dough in the same manner as in obtaining ordinary bread, the rice flour dough baked food of the present invention can be obtained. The baking conditions may be selected, for example, within a range of about 150 to 230 ° C. for about 10 to 70 minutes according to the size and form of the rice flour dough.
[0073]
In addition, in the present invention, a rice flour dough-baked food production mixed powder can be obtained in the same manner as a normal bread-making mixed flour using the above-mentioned rice flour dough raw material. As a method for producing the mixed powder for producing rice flour dough-baked food, for example, it can be obtained by mixing a flour raw material, the above-mentioned oil and fat composition, and other raw materials. However, water is excluded as other raw materials. In addition, when the said fats-and-oils composition is an emulsified fats-and-oils composition, the water contained in this is not limited to this.
[0074]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by these Examples.
[Example 1]
70 parts by weight of rapeseed hardened oil (melting point 35 ° C.) and 30 parts by weight of rapeseed white oil are uniformly mixed and kept at 60 ° C., and 25 parts by weight of water and 1 part by weight of glycerin fatty acid ester are added thereto. After dispersing 20 parts by weight of a modified starch (having a water retaining capacity of 5 times by weight and maintaining the surface state of starch particles even after water absorption), quenching plasticization is performed using a combinator, and the oil and fat composition is The product (1) was obtained.
On the other hand, enzyme-treated rice obtained by immersing 100 parts by weight of polished rice in a 0.1% by weight pectinase aqueous solution (pH 6.8) at 25 ° C. for 12 hours was milled to obtain rice flour (1).
85 parts by weight of rice flour (1), 15 parts by weight of vital gluten, 3 parts by weight of raw yeast, 0.1 part by weight of yeast food, 5 parts by weight of sugar, 1.8 parts by weight of salt, 2 parts by weight of skim milk powder, 75 parts by weight of water And 5 parts by weight of the oil and fat composition (1) were mixed and kneaded. The kneading conditions were 100 rpm for 4 minutes, and then 200 rpm for 12 minutes, and the kneading temperature was 26 ° C. 450 g of this dough was molded into a one loaf shape, heated at 35 ° C. for 80 minutes, and baked at 210 ° C. for 30 minutes to obtain a bread-like rice flour dough (1).
The baked rice flour dough (1) had good voluminousness and plumpness similar to that of conventional bread made from wheat flour, and also had a good and distinctive texture and flavor. . In addition, the sustainability of these good texture and flavor was also good.
[0075]
[Example 2]
82.8 parts by weight of palm oil (melting point: 36 ° C.) and 0.1 part by weight of saturated monoglyceride were put into a mixing tank, and the mixture was heated to 60 ° C. to be uniformly dissolved. ) Was prepared. Next, 16.6 parts by weight of milk (88% by weight of water) was added to the oil phase (1), and the mixture was uniformly stirred, mixed and emulsified. Then, this was quenched and mixed by a margarine manufacturing machine, and cooled to 15 ° C. to obtain an emulsion (1).
Next, an aqueous phase prepared by mixing 0.39 parts by weight of water, 0.01 parts by weight of α-amylase and 0.1 parts by weight of L-ascorbic acid was added to the above emulsion (1), and the mixture was mixed with a vertical mixer. To obtain an emulsified oil / fat composition (1).
A rice flour dough-baked food (2) was prepared in the same manner as in Example 1 except that 5 parts by weight of the emulsified oil and fat composition (1) was used instead of 5 parts by weight of the oil and fat composition (1) used in Example 1. Obtained.
The baked rice flour foodstuff (2) had good voluminousness and plumpness similar to that of conventional bread made from wheat flour, and also had a good, distinctive texture and flavor. . In addition, the sustainability of these good texture and flavor was also good.
[0076]
[Example 3]
85 parts by weight of the rice flour (1) used in Example 1, 15 parts by weight of vital gluten, 12 parts by weight of sugar, 1.8 parts by weight of salt, 4 parts by weight of skim milk powder, 2 parts by weight of dried whole egg, and All 6 parts by weight of the used oil / fat composition (1) were charged into a mixer and stirred at a low speed to obtain a mixed powder (1) for producing rice flour dough-baked food.
3 parts by weight of raw yeast and 75 parts by weight of water were added and kneaded with 100 parts by weight of the mixed powder (1) for producing rice flour dough. The kneading conditions were 100 rpm for 3 minutes, then 320 rpm for 12 minutes, and the kneading temperature was 26 ° C. 450 g of this dough was re-rounded and molded, and heated at 35 ° C. for 80 minutes, and baked at 200 ° C. for 40 minutes to obtain a bread-like rice flour dough (3).
The baked rice flour foodstuff (3) had good volume and plumpness similar to conventional bread made from wheat flour, and also had a good, distinctive texture and flavor. . In addition, the sustainability of these good texture and flavor was also good.
[0077]
[Example 4]
Rice flour baked in the same manner as in Example 3 except that 6 parts by weight of the emulsified oil and fat composition (1) used in Example 2 was used instead of 6 parts by weight of the oil and fat composition (1) used in Example 3 Food (4) was obtained.
The baked rice flour food (4) had the same voluminousness and plumpness as conventional bread made from wheat flour, and also had a good, distinctive texture and flavor. . In addition, the sustainability of these good texture and flavor was also good.
[0078]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the rice flour dough baked food with favorable voluminousness and plumpness, and the rice flour dough and the mixed flour for obtaining the rice flour dough baked food can be obtained.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002161561A JP4289833B2 (en) | 2002-06-03 | 2002-06-03 | Rice flour dough baked food, rice flour dough and mixed flour therefor |
Applications Claiming Priority (1)
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| JP2010051242A (en) * | 2008-08-28 | 2010-03-11 | Meiji Milk Prod Co Ltd | Cream sauce, method for producing the same, and frozen food product |
| JP2010142189A (en) * | 2008-12-22 | 2010-07-01 | Kumamoto Seifun Kk | Rice flour bread |
| JP2010148487A (en) * | 2008-12-26 | 2010-07-08 | Nisshin Oillio Group Ltd | Flour-containing dough and method for producing the same |
| JP2010200696A (en) * | 2009-03-04 | 2010-09-16 | Adeka Corp | W/o-type emulsified oil-and-fat composition to be kneaded in bread dough |
| CN101965852A (en) * | 2010-10-09 | 2011-02-09 | 马涛 | Brown rice bread and making method thereof |
| WO2011033994A1 (en) * | 2009-09-15 | 2011-03-24 | 独立行政法人農業・食品産業技術総合研究機構 | Method for improving bread-making properties of rice flour bread dough |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010051242A (en) * | 2008-08-28 | 2010-03-11 | Meiji Milk Prod Co Ltd | Cream sauce, method for producing the same, and frozen food product |
| JP2010142189A (en) * | 2008-12-22 | 2010-07-01 | Kumamoto Seifun Kk | Rice flour bread |
| JP2010148487A (en) * | 2008-12-26 | 2010-07-08 | Nisshin Oillio Group Ltd | Flour-containing dough and method for producing the same |
| JP2010200696A (en) * | 2009-03-04 | 2010-09-16 | Adeka Corp | W/o-type emulsified oil-and-fat composition to be kneaded in bread dough |
| US9049869B2 (en) | 2009-09-15 | 2015-06-09 | Incorporated Administrative Agency National Agriculture And Food Research Organization | Method for improving bread-making properties of rice flour bread dough |
| WO2011033994A1 (en) * | 2009-09-15 | 2011-03-24 | 独立行政法人農業・食品産業技術総合研究機構 | Method for improving bread-making properties of rice flour bread dough |
| JP2011062096A (en) * | 2009-09-15 | 2011-03-31 | National Agriculture & Food Research Organization | Method for improving baking quality of rice flour bread dough |
| JP2011097924A (en) * | 2009-10-06 | 2011-05-19 | Adeka Corp | Dietary fiber composition |
| JP2011097923A (en) * | 2009-10-06 | 2011-05-19 | Adeka Corp | Oil-in-water type emulsified oil and fat composition for kneading in bakery product |
| JP2011254802A (en) * | 2010-05-12 | 2011-12-22 | Fancl Corp | Germinated rice mixed flour for confectionery |
| CN101965852A (en) * | 2010-10-09 | 2011-02-09 | 马涛 | Brown rice bread and making method thereof |
| JP2013039076A (en) * | 2011-08-16 | 2013-02-28 | Nippon Flour Mills Co Ltd | Composition for rice flour bread |
| KR20160054986A (en) * | 2014-11-07 | 2016-05-17 | 롯데제과주식회사 | A confectionery product using a rice and the method for production thereof |
| KR101715736B1 (en) * | 2014-11-07 | 2017-03-13 | 롯데제과주식회사 | A confectionery product using a rice and the method for production thereof |
| JP2023103472A (en) * | 2017-12-05 | 2023-07-26 | 味の素株式会社 | Production method of starch containing food product using enzyme |
| JP7626421B2 (en) | 2020-09-11 | 2025-02-04 | 清田産業株式会社 | Food performance improver and method for producing food using the same |
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