JP5558259B2 - Germ rice mixed flour for confectionery - Google Patents
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- JP5558259B2 JP5558259B2 JP2010179942A JP2010179942A JP5558259B2 JP 5558259 B2 JP5558259 B2 JP 5558259B2 JP 2010179942 A JP2010179942 A JP 2010179942A JP 2010179942 A JP2010179942 A JP 2010179942A JP 5558259 B2 JP5558259 B2 JP 5558259B2
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- 235000013312 flour Nutrition 0.000 title claims description 52
- 235000009508 confectionery Nutrition 0.000 title claims description 17
- 235000007164 Oryza sativa Nutrition 0.000 title description 11
- 235000009566 rice Nutrition 0.000 title description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000021329 brown rice Nutrition 0.000 claims description 46
- 229920002472 Starch Polymers 0.000 claims description 20
- 235000019698 starch Nutrition 0.000 claims description 20
- 239000008107 starch Substances 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 18
- 235000010469 Glycine max Nutrition 0.000 claims description 17
- 244000068988 Glycine max Species 0.000 claims description 16
- 235000013601 eggs Nutrition 0.000 claims description 14
- 240000003183 Manihot esculenta Species 0.000 claims description 13
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 13
- 239000008158 vegetable oil Substances 0.000 claims description 13
- 239000011812 mixed powder Substances 0.000 claims description 11
- 239000003925 fat Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 235000019871 vegetable fat Nutrition 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 239000013566 allergen Substances 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 230000000052 comparative effect Effects 0.000 description 18
- 241000209094 Oryza Species 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 235000008429 bread Nutrition 0.000 description 6
- 230000008961 swelling Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000012771 pancakes Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- 241000975394 Evechinus chloroticus Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000012254 powdered material Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
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- Cereal-Derived Products (AREA)
- Beans For Foods Or Fodder (AREA)
Description
本発明は、製菓用発芽米ミックス粉に関する。 The present invention relates to germinated rice mixed flour for confectionery.
製菓用材料として米を原料とした粉の開発が行われている。
例えば、特許文献１（特開２００６−１３６２５７号公報）には、焙焼された玄米粉１００重量部、タピオカ澱粉又は葛澱粉などの澱粉１〜２０重量部を水と混合して加熱した糊状体、酵母及び水を混合し、発酵させた後に焼成する米粉パンの製造方法が開示されている。
例えば、特許文献２（特開２００４−２６７１４４号公報）には、（１）うるち米から得られた米粉の全量を１００質量部とした場合、そのうちの４〜８質量部をその１０〜１５倍量の水と混合し、加熱して、米粉中のデンプンをα化して、粘稠なスラリー状物を得て、（２）該スラリー状物を、残りの米粉、残りの米粉の０．１〜０．２倍量の水及び酵母と混合して、流動性を有するパン生地を調製し、（３）該パン生地を成形容器に流し込み、（４）該成形容器を加熱して、パン生地を発酵させ、（５）該発酵物をオーブンで焼成することを含み、得られるパンが、実質的にグルテンを含まないうるち米を主原料とするパンの製造方法が開示されている。
例えば、特許文献３（特許第３６１１８０２号公報）には、粘性と粘弾性の両者とも優れている団子や餅菓子等のみならず、パン類や洋菓子、麺類のような非常に弾力のある加工食品も製造に適した、発芽後の発芽玄米を湿熱加熱し発芽玄米中の澱粉を部分的にα化させた後、乾燥を行い、ついで粉砕して得られる発芽玄米粉であって、水分量が５〜１０％、α化度が１０〜６０％、一般生菌数が１，０００ＣＦＵ／ｇ以下である発芽玄米粉が開示されている。
Development of flour made from rice as a confectionery material is underway.
For example, in Patent Document 1 (Japanese Patent Application Laid-Open No. 2006-136257), a paste-form obtained by mixing 100 parts by weight of roasted brown rice flour, 1 to 20 parts by weight of starch such as tapioca starch or kuzu starch and mixing with water. The manufacturing method of the rice flour bread | baked after mixing a body, yeast, and water and making it ferment is disclosed.
For example, in patent document 2 (Unexamined-Japanese-Patent No. 2004-267144), (1) When the total amount of the rice flour obtained from glutinous rice is 100 parts by mass, 4 to 8 parts by mass thereof is 10 to 15 times the amount. The mixture is heated with water to gelatinize starch in the rice flour to obtain a viscous slurry, and (2) the slurry is made up of 0.1 to 0.1 of the remaining rice flour and the remaining rice flour. Mix with 0.2 times the amount of water and yeast to prepare fluid dough, (3) pour the dough into a forming container, (4) heat the forming container to ferment the dough, (5) A method for producing bread comprising baking the fermented product in an oven, and the resulting bread is made mainly of glutinous rice substantially free of gluten is disclosed.
For example, Patent Document 3 (Japanese Patent No. 361802) discloses a very elastic processed food such as bread, Western confectionery, and noodles as well as dumplings and candy sweets that are excellent in both viscosity and viscoelasticity. The germinated brown rice flour, which is suitable for production, is obtained by heating the germinated brown rice after moist heat to partially gelatinize the starch in the germinated brown rice, drying, and then crushing. Germinated brown rice flour having 5 to 10%, a gelatinization degree of 10 to 60%, and a general viable cell count of 1,000 CFU / g or less is disclosed.
本出願人は、通常の玄米に比して消化吸収性が良く、γ−アミノ酪酸、フェルラ酸等の栄養成分を高含有していることから、機能性食品として評価されている発芽玄米に関する研究開発を続けている。製菓用にも、特許文献３（特許第３６１１８０２号公報）には、粘性と粘弾性の両者とも優れている団子や餅菓子等のみならず、パン類や洋菓子、麺類のような非常に弾力のある加工食品も製造に適した、発芽後の発芽玄米を湿熱加熱し発芽玄米中の澱粉を部分的にα化させた後、乾燥を行い、ついで粉砕して得られる発芽玄米粉であって、水分量が５〜１０％、α化度が１０〜６０％、一般生菌数が１，０００ＣＦＵ／ｇ以下である発芽玄米粉などを提案している。 The present applicant has better digestibility and absorption than ordinary brown rice, and has high nutritional components such as γ-aminobutyric acid and ferulic acid, so research on germinated brown rice that has been evaluated as a functional food Development continues. Also for confectionery, Patent Document 3 (Japanese Patent No. 361802) discloses not only dumplings and candy sweets that are excellent in both viscosity and viscoelasticity, but also very elastic such as breads, Western confectionery, and noodles. A certain processed food is also suitable for production, a germinated brown rice powder obtained by moist heat-heating the germinated brown rice after partial germination of the starch in the germinated brown rice, followed by drying and then grinding. Proposed germinated brown rice flour having a water content of 5 to 10%, a gelatinization degree of 10 to 60% and a general viable cell count of 1,000 CFU / g or less.
本発明者は、栄養成分に優れた発芽玄米の活用を検討しており、本発明では、発芽玄米粉を配合したアレルゲンフリーの製菓用ミックスを提供することを目的とする。 This inventor is examining utilization of the germinated brown rice excellent in a nutrient component, and it aims at providing the allergen-free confectionery mix which mix | blended germinated brown rice flour in this invention.
本願発明の主な構成は、次のとおりである。
１．発芽玄米粉、タピオカでんぷん、大豆粉、植物油脂を含む発芽玄米ミックス粉。
２．小麦粉、卵、乳を含まないことを特徴とする１．記載の発芽玄米ミックス粉。
３．小麦粉、卵、乳由来のアレルゲンが含まれない、製菓用である２記載の発芽玄米ミックス粉。
４．発芽玄米粉１００重量部に対し、タピオカでんぷん３８重量部、大豆粉１５重量部、植物油脂３８重量部であることを特徴とする１．〜３．のいずれかに記載の発芽玄米ミックス粉。
The main configuration of the present invention is as follows.
1. Germinated brown rice mixed powder containing germinated brown rice flour, tapioca starch, soybean flour, vegetable oils and fats.
2. 1. Does not contain flour, eggs, or milk The germinated brown rice mixed powder described.
3. Flour, eggs, does not contain allergens from milk, germinated brown rice flour mix of 2, wherein Ru der confectionery.
4). 1. 100 parts by weight of germinated brown rice flour, 38 parts by weight of tapioca starch, 15 parts by weight of soybean flour, and 38 parts by weight of vegetable oils and fats ~ 3. The germinated brown rice mixed powder according to any one of the above.
発芽玄米を配合した小麦粉、卵、乳などのアレルゲンを含まない製菓用発芽玄米ミックス粉を提供することができる。従来の卵の気泡性を使用せずに、タピオカでんぷん、大豆粉、植物油脂と発芽玄米粉を配合することにより、十分生地を膨らませることが可能となった。 It is possible to provide germinated brown rice mixed powder for confectionery that does not contain allergens such as wheat flour, eggs and milk mixed with germinated brown rice. By using tapioca starch, soybean powder, vegetable oil and fat, and germinated brown rice powder without using the conventional air bubbles of eggs, the dough can be fully expanded.
本発明は、発芽玄米粉を主体とした製菓用発芽玄米ミックス粉である。発芽玄米とタピオカでんぷん、大豆粉、植物油脂を配合する。小麦粉、卵、乳などのアレルゲンを含まないアレルゲンフリーであるケーキやパンとして良好な発泡性を実現した。
配合は、発芽玄米粉１００重量部に対し、タピオカでんぷん３８重量部、大豆粉１５重量部、植物油脂３８重量部が適当である。
The present invention is a germinated brown rice mixed flour for confectionery mainly composed of germinated brown rice flour. Mix germinated brown rice, tapioca starch, soybean flour, vegetable oil. Good effervescence was realized as an allergen-free cake or bread that does not contain allergens such as flour, eggs and milk.
The formulation is suitably 38 parts by weight of tapioca starch, 15 parts by weight of soybean flour, and 38 parts by weight of vegetable oil / fat with respect to 100 parts by weight of germinated brown rice flour.
本発明に用いる発芽玄米粉は、本出願人が開示した発芽玄米を原料として用いることができる。例えば、特許第３７３８０２５号公報に開示した直接還元糖が発芽玄米乾燥重量１００グラム中０．１５ｇ以上であり、α化澱粉が総澱粉含量の９〜４０％、蔗糖が０．５ｇ以上である発芽玄米を使用することができる。この先行発明で提案した発芽玄米は、水分が１０〜２０％である乾燥発芽玄米である。この乾燥発芽玄米を製粉機にて製粉した発芽玄米粉を用いることができる。 The germinated brown rice flour used in the present invention can use the germinated brown rice disclosed by the present applicant as a raw material. For example, germination in which direct reducing sugar disclosed in Japanese Patent No. 3738025 is 0.15 g or more in 100 g of germinated brown rice dry weight, pregelatinized starch is 9 to 40% of total starch content, and sucrose is 0.5 g or more Brown rice can be used. The germinated brown rice proposed in this prior invention is dry germinated brown rice having a water content of 10 to 20%. Germinated brown rice flour obtained by milling this dried germinated brown rice with a flour mill can be used.
本発明に用いるタピオカでんぷん、大豆粉、植物油脂は、市販の材料を使用することができる。
大豆粉は、乾燥した大豆を処理温度が高温にならないように調整しながら製粉したものである。なお、きな粉は大豆を焙煎した後に製粉するので加熱によって乾燥大豆に含まれるタンパクや脂質が変性している。特に、脂肪分は高温に曝されると酸化して変性する。
植物油脂は、なたね油、パーム油、大豆油のほか、マーガリン、ショートニングなどが使用できる。これらは、粉末化したもの、固形状のものとして用いることが出来る。
Commercially available materials can be used for tapioca starch, soybean flour, and vegetable oil used in the present invention.
Soy flour is obtained by milling dried soybeans while adjusting the processing temperature so as not to become high. In addition, since kina flour is milled after roasting soybeans, proteins and lipids contained in dried soybeans are denatured by heating. In particular, fat is oxidized and denatured when exposed to high temperatures.
As vegetable oils and fats, rapeseed oil, palm oil, soybean oil, margarine, shortening and the like can be used. These can be used as powdered or solid materials.
その他の材料として、砂糖、ベーキングパウダー、あるいは製菓用に用いられる添加剤を添加することができる。しかし、本発明は、卵、小麦粉、乳を使用せずとも良好に発泡して膨らますことができる。
使用可能な製菓対象は、パンケーキ、ロールケーキ、スポンジケーキ、シュークリーム、クッキーなどの原料として用いることができる。
As other materials, sugar, baking powder, or additives used for confectionery can be added. However, the present invention can foam and swell well without using eggs, flour or milk.
Usable confectionery objects can be used as raw materials for pancakes, roll cakes, sponge cakes, cream puffs, cookies, and the like.
本発明のミックス粉は、通常と同様に使用することができる。例えば、各粉体原料を量り合わせてミックスする。これに水を加えて良く混ぜ合わせ、３０ｇを直径１２０ｍｍのパンにとり、オーブンで１８０℃、１５分間焼いて、カップケーキを作る。
焼き上げたカップケーキは、従来の卵を使用した発芽玄米粉ミックス粉と同程度の膨らみと、食味を実現した。
一方、従来の発芽玄米粉ミックスから卵を除いた場合は、膨らみは不十分であり、カップケーキとしては不満足である。これは、卵の気泡性に起因している。
The mixed powder of the present invention can be used as usual. For example, each powder raw material is weighed and mixed. Add water and mix well. Take 30g in a 120mm diameter pan and bake in an oven at 180 ° C for 15 minutes to make a cupcake.
The baked cupcake achieved the same bulge and taste as the germinated brown rice flour mix powder using conventional eggs.
On the other hand, when eggs are removed from the conventional germinated brown rice flour mix, the swelling is insufficient and the cup cake is unsatisfactory. This is due to the foamy nature of the egg.
表１に記載された実施例及び比較例の組成のミックス粉をもちいて、パンケーキを試作した。
パンケーキは次のようにして製造した。
１．水以外の成分を混ぜ合わせる。
２．水を加えて、良く混ぜ合わせる。
３．２．を３０ｇを直径１２０ｍｍのパン皿に流し込む。
４．オーブンにパン皿を挿入し、１８０℃で１５分間焼く。
A pancake was prototyped using the mixed powders of the compositions of Examples and Comparative Examples described in Table 1.
The pancake was produced as follows.
1. Mix ingredients other than water.
2. Add water and mix well.
3.2. Pour 30 g into a 120 mm diameter pan.
4). Insert pan into oven and bake at 180 ° C. for 15 minutes.
焼き上がりの状態と、直後の食味と３日後の食味評価を表２に示す。
なお、従来例１は、卵を用いた従来の玄米ミックス粉であり、良好な状態として、標準である。従来例２は、従来例１に示す組成からアレルゲンの原因となる卵を除いた例である。従来例２では、膨らみが不十分であり、パンケーキの生地としては使用できないものであった。本発明は、この従来例からアレルゲンとなる卵を除いても十分な、膨らみが得られ、食味も良好な発芽玄米ミックス粉を追求するために、各種の組成を検討したものである。
Table 2 shows the baked state, the taste immediately after and the taste evaluation after 3 days.
In addition, Conventional Example 1 is a conventional brown rice mixed powder using eggs and is a standard as a good state. Conventional Example 2 is an example in which the egg causing allergen is removed from the composition shown in Conventional Example 1. In Conventional Example 2, the swelling was insufficient and it could not be used as a pancake dough. In the present invention, various compositions have been examined in order to pursue a germinated brown rice mixed flour that is sufficiently swollen and good in taste even if the egg as an allergen is removed from this conventional example.
各ミックス粉の原料配合で焼き上がり結果から、発芽玄米粉にタピオカでんぷんと大豆粉と植物油脂を加えることにより膨らみ、内部がもち状になりにくいことが分かった。
老化に関しては、食味試験結果よりタピオカでんぷんや大豆粉、植物油脂を使用すると進みにくいことが確認できた。
From the result of baking with the raw material composition of each mixed powder, it was found that tapioca starch, soybean powder and vegetable oil were added to the germinated brown rice flour, and the inside was less likely to become sticky.
Regarding aging, it was confirmed from the taste test results that it was difficult to proceed when tapioca starch, soybean flour, or vegetable oil was used.
実施例１の組成に対して、大豆粉に代えてきな粉を用いた比較例１、タピオカでんぷんに代えてもち粉を用いた比較例２、タピオカでんぷんを使用しなかった比較例Ａ、大豆粉を使用しなかった比較例Ｂ、植物油脂を使用しなかった比較例Ｃ、及び大豆粉と植物油脂を使用しなかった比較例Ｄの評価では、比較例１以外は膨らみが不十分である。比較例Ａ〜Ｄでは、三日後の食味の劣化することが明らかである。比較例１は、三日後の食味が劣化する。
比較例３〜７では白米粉を使用して、多成分との組み合わせを検討した。比較例８、９では、発芽玄米粉を使用した場合に、でんぷんの種類を代えて試験をした例である。
これらの結果、膨らみが不十分であったり、三日後の食味が著しく低下することが明となった。
実施例１及び比較例１、比較例２の外観の状態あるいは内部状況について、図１、２、３に示した。本実施例は十分に膨らみ、きめ細かな内部の状況を看取できる。これに対して、比較例１は、膨らみがあるが気泡が大きめであって、生地の部分が密になっていることが、時間が経つにつれて触感の低下につながる。比較例２は、膨らみが不十分で、内部が高密度になっており、もち状を呈している。
For the composition of Example 1, Comparative Example 1 using flour that has been replaced with soybean flour, Comparative Example 2 that uses glutinous flour instead of tapioca starch, Comparative Example A that does not use tapioca starch, and soybean flour In Comparative Example B that was not used, Comparative Example C that did not use vegetable oil and fat, and Comparative Example D that did not use soybean flour and vegetable oil were other than Comparative Example 1, swelling was insufficient. In Comparative Examples A to D, it is clear that the taste after three days deteriorates. In Comparative Example 1, the taste after 3 days deteriorates.
In Comparative Examples 3 to 7, white rice flour was used to examine combinations with multiple components. In Comparative Examples 8 and 9, when germinated brown rice flour was used, the type of starch was changed and tested.
As a result, it became clear that the swelling was insufficient and the taste after 3 days was significantly lowered.
The appearance or internal state of Example 1, Comparative Example 1, and Comparative Example 2 are shown in FIGS. This embodiment swells sufficiently and can observe the detailed internal situation. On the other hand, in Comparative Example 1, although there is a bulge, the bubbles are large and the fabric portion is dense, which leads to a decrease in tactile sensation over time. In Comparative Example 2, the swelling is insufficient, the inside is dense, and a sticky shape is exhibited.
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