JP5782270B2 - Rice flour blended powder for making confectionery and confectionery using the same - Google Patents
Rice flour blended powder for making confectionery and confectionery using the same Download PDFInfo
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Description
本発明は、軟質小麦粉とアルカリ処理米粉を適当量配合した洋菓子製造適性に優れた菓子類用米粉ブレンド粉に関する。更に詳しくは、本発明は、従来の菓子類用米粉ブレンド粉に比べて格段に洋菓子製造適性に優れた、軟質小麦粉とアルカリ処理米粉とのブレンド粉とそれを用いて製造される品質良好な洋菓子類に関するものである。 The present invention relates to a rice flour blended powder for confectionery, which is excellent in suitability for making confectionery, which contains a suitable amount of soft wheat flour and alkali-treated rice flour. More specifically, the present invention is a blended powder of soft wheat flour and alkali-treated rice flour, which has a much better suitability for making confectionery than conventional rice flour blended powder for confectionery, and a good quality confectionery produced using the same. It is about the kind.
従来、米は米飯として、粒食の用途が大部分であり、粉食用途としては団子、米菓、打物等の和菓子に限られ、小麦粉の様な広範囲の加工利用は行われてこなかった。しかしながら、最近、米を多量の損傷澱粉を出すことなく微粉砕する技術が開発され、米粉の広範囲の加工利用技術が開発されつつある。 Conventionally, rice is mainly used for grain meals as rice, and is limited to Japanese confectionery such as dumplings, rice crackers, and sashimi, and has not been widely used for processing like flour. However, recently, a technique for pulverizing rice without producing a large amount of damaged starch has been developed, and a wide range of processing and utilization techniques for rice flour are being developed.
しかしながら、これまでの検討は主に米粉の製粉方法の改善と得られた米粉を洋菓子に利用するための製法の改良について行われてきた。米粉の製粉方法については、例えば、特許文献１〜３に記載があり、米粉を洋菓子に利用するための製法の改良については、特許文献４〜５に記載がある。 However, the investigations so far have mainly been made on improvement of the method for milling rice flour and improvement of the method for using the obtained rice flour for Western confectionery. About the milling method of rice flour, there are description in patent documents 1-3, for example, and improvement of the manufacturing method for utilizing rice flour for pastry is described in patent documents 4-5.
これらの技術によって米粉の菓子製造適性等はかなり向上したが、その菓子製造適性は未だに薄力小麦粉のそれには遙かに劣る状況である。洋菓子類の大部分を占める食品は、スポンジ生地とバター生地から製造される。前者から製造されるものとしては、スポンジケーキ、シフォンケーキ等がある。これらの食品は、主に鶏卵の気泡性により焼成後の膨らみと軽い食感が得られる。後者から製造される食品としてはパウンドケーキやクッキーがあり、主にバターやショートニング等の油脂の気泡性や膨張剤（気泡剤）により焼成後の膨らみと軽い食感が得られる。 Although these techniques have significantly improved the ability of rice flour to produce confectionery, the ability to produce confectionery is still far inferior to that of thin wheat flour. The foods that make up the majority of pastry are made from sponge dough and butter dough. Examples of products manufactured from the former include sponge cakes and chiffon cakes. These foods can obtain a swollen and light texture after baking mainly due to the bubbling property of chicken eggs. Examples of foods produced from the latter include pound cakes and cookies, and the swelling and light texture after baking are obtained mainly by the foaming property of oils and fats such as butter and shortening and the swelling agent (foaming agent).
現状では、特に米粉を用いてスポンジ生地やバター生地の洋菓子類を製造する場合に、米粉の洋菓子製造適性を一定レベルに維持するため、調達しやすい外国産の低タンパク小麦粉を米粉に混合して使用したり、米粉に適量のグルテンを添加してその品質を一定レベルに維持している。しかし、前者の外国産の小麦（外麦）を挽いた小麦粉を使用した洋菓子類は、国内産の小麦（内麦）を挽いた小麦粉を使用した洋菓子類に比べて風味が劣ると評価され、また後者の場合は、添加するグルテンが独特の不快な風味（グルテン臭）を持つため、得られた食品の風味が非常に劣るという欠点も持っている。このような理由から、米粉を用いて十分な品質の菓子類、特に、洋菓子類が製造できていないのが現状である。 At present, in order to maintain a certain level of rice flour confectionery suitability, especially when producing sponge dough and butter dough confectionery using rice flour, easy to procure foreign low protein wheat flour is mixed with rice flour. It is used or the quality is maintained at a certain level by adding an appropriate amount of gluten to rice flour. However, the former confectionery using wheat flour ground from foreign wheat (outer wheat) is evaluated to have a lower flavor than confectionery using wheat flour ground from domestic wheat (inner wheat), In the latter case, since the gluten to be added has a unique unpleasant flavor (gluten odor), there is a disadvantage that the flavor of the obtained food is very inferior. For these reasons, confectionery of sufficient quality, particularly Western confectionery, has not been manufactured using rice flour.
このような状況から、グルテン無添加の米粉ブレンド粉を用いた洋菓子類の製造において、小麦粉並又はそれ以上の洋菓子製造適性が強く望まれていると共に、本ブレンド粉を用いた小麦粉製品並み又はそれ以上の品質で、且つ、米粉の良好な特徴が発揮された特徴的洋菓子類の製造技術と開発が強く求められている。 Under these circumstances, in the production of confectionery using rice flour blended powder without addition of gluten, it is strongly desired to produce pastry confectionery that is comparable to or higher than wheat flour, and at the same level as that of flour products using the blended flour. There is a strong demand for production technology and development of characteristic confectionery with the above-mentioned quality and the good characteristics of rice flour.
本発明の目的は、米粉と小麦粉とのブレンド粉であって、グルテンを用いることなく、小麦粉並又はそれ以上の洋菓子製造適性を有する、米粉ブレンド粉を提供することにある。さらに本発明は、このブレンド粉を用いて、米粉の良好な特徴が発揮された特徴的洋菓子類を提供することも目的とする。 An object of the present invention is to provide a rice flour blended flour of rice flour and wheat flour, which has the ability to produce pastry confectionery equal to or higher than wheat flour without using gluten. Another object of the present invention is to provide a characteristic confectionery using the blended powder and exhibiting the good characteristics of rice flour.
本発明者らは、上記の問題を解決するための米粉の製造方法、米粉にブレンドする軟質小麦粉のタンパク質含量と特性、米粉と軟質小麦粉のブレンド割合等について鋭意研究した結果、本発明を完成した。 The inventors of the present invention have completed the present invention as a result of earnestly researching the rice flour production method for solving the above problems, the protein content and characteristics of soft wheat flour blended with rice flour, the blending ratio of rice flour and soft wheat flour, etc. .
本発明は以下の通りである。
［１］
タンパク質含量が６質量％〜１０．５質量％の範囲である軟質小麦粉を９５質量部〜５０質量部およびアルカリ処理米粉を５質量部〜５０質量部含有する洋菓子類製造用ブレンド粉であって、但し、軟質小麦粉およびアルカリ処理米粉の合計を１００質量部とし、前記アルカリ処理米粉は、平均粒径が３．０μｍ以上２０．０μｍ以下、損傷澱粉量が０．５質量 ％以上５．０質量％以下、タンパク質含量が０．０１質量％以上１．０質量％以下で、且つ、非澱粉性糖類が１．０質量％以上２．０質量％以下の米粉である、前記ブレンド粉。
［２］
粉末グルテンを含有しない、［１］に記載のブレンド粉。
［３］
前記洋菓子類が、スポンジケーキ類、パウンドケーキ類、シフォンケーキ類、蒸しケーキ類、カステラ類、ドーナツ類、およびビスケット類から成る群から選ばれる少なくとも1種の洋菓子類である［１］または[２]に記載のブレンド粉。
［４］
前記米粉が以下の工程(1)〜(3)を含む方法で製造される米粉である、［１］〜[３]のいずれかに記載のブレンド粉。
(1)生米粒をアルカリ性水溶液とともに粉砕処理するか、または生米粒を粉砕した米粉をアルカリ性水溶液に浸漬処理し、処理後の米粉とアルカリ性水溶液とを分離する工程、
(2)分離した米粉をアルカリ性水溶液に浸漬処理し、処理後の米粉とアルカリ性水溶液とを分離する工程、但し、この工程は、１回または２回以上行う、
(3)得られた米粉を、任意に水洗及び／又は中和した後に、脱水及び／又は乾燥して米粉を得る工程
［５］
［１］〜[４]のいずれかに記載のブレンド粉を用い、かつ粉末グルテンを用いることなく洋菓子類を製造する、洋菓子類の製造方法。
［６］
洋菓子類が、スポンジケーキ類、パウンドケーキ類、シフォンケーキ類、蒸しケーキ類、カステラ類、ドーナツ類、およびビスケット類から成る群から選ばれる少なくとも1種の洋菓子類である［５］に記載の製造方法。
［７］
［１］〜［４］のいずれかに記載のブレンド粉を用い、かつ粉末グルテンを用いることなく製造された洋菓子類。
［８］
洋菓子類が、スポンジケーキ類、パウンドケーキ類、シフォンケーキ類、蒸しケーキ類、カステラ類、ドーナツ類、およびビスケット類から成る群から選ばれる少なくとも1種の洋菓子類である［７］に記載の洋菓子類。
The present invention is as follows.
[1]
A blended flour for making confectionery, comprising 95 to 50 parts by weight of soft wheat flour having a protein content in the range of 6 to 10.5% by weight and 5 to 50 parts by weight of alkali-treated rice flour, However, the total of soft wheat flour and alkali-treated rice flour is 100 parts by mass, and the alkali-treated rice flour has an average particle size of 3.0 μm or more and 20.0 μm or less, and the amount of damaged starch is 0.5% by mass or more and 5.0% by mass. Hereinafter, the blended powder is a rice flour having a protein content of 0.01% by mass to 1.0% by mass and a non-starch saccharide of 1.0% by mass to 2.0% by mass.
[2]
The blended powder according to [1], which does not contain powdered gluten.
[3]
The confectionery is at least one confectionery selected from the group consisting of sponge cakes, pound cakes, chiffon cakes, steamed cakes, castellas, donuts, and biscuits [1] or [2 ] Blend powder as described in.
[4]
The blended powder according to any one of [1] to [3], wherein the rice flour is rice flour produced by a method including the following steps (1) to (3).
(1) A process of pulverizing raw rice grains together with an alkaline aqueous solution, or immersing rice powder obtained by pulverizing raw rice grains in an alkaline aqueous solution, and separating the treated rice flour from the alkaline aqueous solution,
(2) A step of immersing the separated rice flour in an alkaline aqueous solution and separating the treated rice flour from the alkaline aqueous solution, provided that this step is performed once or twice or more.
(3) Step of obtaining rice flour by arbitrarily washing and / or neutralizing the obtained rice flour, followed by dehydration and / or drying [5]
The manufacturing method of confectionery which uses the blend powder in any one of [1]-[4], and manufactures confectionery without using powder gluten.
[6]
The production according to [5], wherein the confectionery is at least one confectionery selected from the group consisting of sponge cakes, pound cakes, chiffon cakes, steamed cakes, castellas, donuts, and biscuits. Method.
[7]
A confectionery produced using the blended powder according to any one of [1] to [4] and without using powdered gluten.
[8]
The confectionery according to [7], wherein the confectionery is at least one confectionery selected from the group consisting of sponge cakes, pound cakes, chiffon cakes, steamed cakes, castellas, donuts, and biscuits. Kind.
即ち、本発明は、生米粒または米粉の適当なアルカリ処理により損傷澱粉量が非常に少なく、且つ、非常に粒径が小さく、ブレンドした場合の菓子製造適性が画期的に良好な米粉に、菓子製造適性の良好な低タンパク質含量の軟質小麦粉を適当量ブレンドすることによって、グルテン無添加で従来に比べ、洋菓子製造適性の非常に良好な米粉ブレンドを開発し、これを用いることによって小麦粉製品並み又はそれ以上の品質で、且つ、米粉の良好な特徴が発揮された特徴的洋菓子類を提供するものである。 That is, the present invention is a rice flour that has a very small amount of damaged starch by an appropriate alkali treatment of raw rice grains or rice flour, and has a very small particle size, and has an epoch-making good confectionery manufacturing ability when blended. By blending an appropriate amount of soft wheat flour with a low protein content, which is suitable for confectionery production, we developed a rice flour blend that is much better for pastry production than before without adding gluten. Alternatively, the present invention provides a characteristic confectionery having a higher quality and exhibiting the good characteristics of rice flour.
本発明の「洋菓子類製造用米粉ブレンド粉とそれを用いた洋菓子類」によれば、グルテン無添加の本発明の米粉ブレンド粉を用い米粉ブレンド粉の洋菓子製造適性を飛躍的に改善することができる。この効果は主に洋菓子製造適性が飛躍的に改善されたアルカリ処理米粉と低タンパク質含量の軟質小麦粉の併用の効果である。これにより、市販薄力小麦粉からの洋菓子類と同等かそれ以上の高品質の各種洋菓子類を米粉ブレンド粉を用いて製造することが可能になる。その結果、従来外麦薄力小麦粉を主に用いて製造されていた洋菓子類を国内産、地域産の米粉、小麦粉を用いて製造することが可能になり、従来主に粒食に向けられていた米の消費の拡大と国内産、地域産小麦の需要拡大に多大の寄与が期待される。 According to the `` rice flour blended powder for making confectionery and confectionery using the same '' of the present invention, the rice flour blended powder of the present invention with no gluten added can be used to dramatically improve the suitability of rice flour blended for confectionery production. it can. This effect is mainly due to the combined use of alkali-treated rice flour with dramatically improved applicability for confectionery and soft wheat flour with a low protein content. This makes it possible to produce various types of high-quality confectionery that are equal to or higher than Western confectionery from commercially available thin wheat flour using rice flour blended powder. As a result, it has become possible to produce pastry products that were conventionally produced mainly using outer wheat flour, using domestic and regional rice flours and flours. Great contributions are expected to increase rice consumption and demand for domestic and regional wheat.
［ブレンド粉］
本発明は、タンパク質含量が６質量％〜１０．５質量％の範囲である軟質小麦粉を９５質量部〜５０質量部およびアルカリ処理米粉を５質量部〜５０質量部含有する洋菓子類製造用ブレンド粉である。但し、軟質小麦粉およびアルカリ処理米粉の合計を１００質量部とする。
前記アルカリ処理米粉は、平均粒径が３．０μｍ以上２０．０μｍ以下、損傷澱粉量が０．５質量 ％以上５．０質量％以下、タンパク質含量が０．０１質量％以上１．０質量％以下で、且つ、非澱粉性糖類が１．０質量％以上２．０質量％以下の米粉である。
[Blend powder]
The present invention relates to a blended flour for making confectionery, comprising 95 to 50 parts by weight of soft wheat flour having a protein content in the range of 6 to 10.5% by weight and 5 to 50 parts by weight of alkali-treated rice flour. It is. However, the total of soft wheat flour and alkali-treated rice flour is 100 parts by mass.
The alkali-treated rice flour has an average particle size of 3.0 μm to 20.0 μm, a damaged starch amount of 0.5% to 5.0% by mass, and a protein content of 0.01% to 1.0% by mass. It is the rice flour below and non-starch sugar is 1.0 mass% or more and 2.0 mass% or less.
＜小麦粉＞
本発明のブレンド粉で用いる軟質小麦粉とは、玄麦の硬さが柔らかく、一般にタンパク質含量が少ない軟質小麦から調製される中力小麦粉、薄力小麦粉とそれらのブレンド粉が包含されるが、中力小麦粉、薄力小麦粉として利用可能な小麦粉であれば特に制限は無い。本軟質小麦粉のタンパク質含量は、水分含量１３．５％ベースで伊藤らの方法（Ito et al., Food Sci. Technol. Res., 13, 121-128(2007)）によって近赤外分光法によって測定された値と定義する。グルテン無添加の本発明の菓子製造適性良好な本発明の米粉ブレンド粉を調製するために適正な小麦粉のタンパク質含量は、６質量％以上１０．５質量％以下、好ましくは７質量％以上９質量％以下である。また、本米粉ブレンドの菓子製造適性をより高めるためには、小麦粉のグルテンの特性は弱い方が好ましく、タンパク質含量が低くよりグルテンの弱い薄力的特性の小麦粉を使用する方がより好ましい。
<Wheat flour>
The soft wheat flour used in the blended flour of the present invention includes medium wheat flour, soft wheat flour and blended flour thereof, which are prepared from soft wheat having a soft brown wheat and generally low protein content. There is no particular limitation as long as it is a flour that can be used as wheat flour or thin flour. The protein content of the soft wheat flour was determined by near infrared spectroscopy based on the method of Ito et al. (Ito et al., Food Sci. Technol. Res., 13, 121-128 (2007)) based on a moisture content of 13.5%. Defined as measured value. The protein content of wheat flour suitable for preparing the rice flour blended powder of the present invention having good gluten-free confectionery production is 6% by mass to 10.5% by mass, preferably 7% by mass to 9% by mass. % Or less. In order to further improve the suitability of the present rice flour blend for producing confectionery, it is preferable that the gluten characteristics of the wheat flour are weak, and it is more preferable to use wheat flour having a low protein content and weak gluten.
本発明の米粉ブレンド粉に使用される小麦粉は、小麦粉中の澱粉のアミロース含量が２６質量％以上であり、その小麦粉の吸水が６０質量％以下であることが好ましい。更に、アミロース含量が質量２７％以上であり、その小麦粉の吸水が５８質量％以下であることがより好ましい。 The wheat flour used in the rice flour blended powder of the present invention preferably has a starch amylose content of 26% by mass or more and a water absorption of 60% by mass or less. Furthermore, it is more preferable that the amylose content is 27% by mass or more and the water absorption of the flour is 58% by mass or less.
なお、本発明において、小麦粉、米粉の質量はすべて１３．５％水分ベースの質量であり、米粉ブレンド粉の小麦粉、米粉の質量パーセントもすべて１３．５％水分ベースの質量に基づく質量％である。本発明の小麦粉澱粉のアミロース含量は、Miura and Taniiらの方法により、Auto Analyzer System II(Bran+Lubbe Co., Ltd、現在はビーエルテック社)を用いて比色法で測定した値と定義する（Miura, T. and S. Tanii: Euphytica, 72, 171-175 (1994)）。また、小麦粉の吸水は、ＡＡＣＣ法（Approved Methods of the AACC, 54-21 The Association, St. Paul, MN(1991)）によりファリノグラフにおいて５００ＢＵを示す吸水と定義する。 In the present invention, the masses of wheat flour and rice flour are all 13.5% moisture based mass, and the mass percentages of wheat flour and rice flour of rice flour blended flour are all mass percent based on 13.5% moisture based mass. . The amylose content of the wheat starch of the present invention is defined as a value measured by a colorimetric method using Auto Analyzer System II (Bran + Lubbe Co., Ltd., now BELTECH) by the method of Miura and Tanii et al. (Miura, T. and S. Tanii: Euphytica, 72, 171-175 (1994)). Moreover, the water absorption of wheat flour is defined as water absorption showing 500 BU in the farinograph by the AACC method (Approved Methods of the AACC, 54-21 The Association, St. Paul, MN (1991)).
本発明の洋菓子類製造用ブレンド粉においては、上記軟質小麦粉を９５質量部〜５０質量部およびアルカリ処理米粉を５質量部〜５０質量部含有する。但し、小麦粉およびアルカリ処理米粉の合計を１００質量部とする。アルカリ処理米粉が５質量部未満では、アルカリ処理米粉を含有することによって洋菓子類に付加される食感の良さ等の特長が顕著に現れず、アルカリ処理米粉が５０質量部を超えると洋菓子類のボリュームが低下し、内相（小欠）がつぶれ食感が重くなり、食味が悪化する。上記範囲の含有量のアルカリ処理米粉を添加した米粉ブレンド粉を用いることによって、良好な食感、食味の洋菓子類を調製することができる。この観点から、本発明の洋菓子類製造用ブレンド粉においては、アルカリ処理米粉を１０質量部〜４０質量部含有することが好ましい。さらに好ましくは、アルカリ処理米粉を１０質量部〜３０質量部含有することが好ましい。これらの範囲で米粉ブレンド粉を用いることによって、良好な食感、食味の洋菓子類を調製することができる。 In the blended powder for manufacturing confectionery of the present invention, the soft wheat flour contains 95 parts by mass to 50 parts by mass and the alkali-treated rice flour contains 5 parts by mass to 50 parts by mass. However, the total of wheat flour and alkali-treated rice flour is 100 parts by mass. When the alkali-treated rice flour is less than 5 parts by mass, the features such as good texture added to the confectionery by containing the alkali-treated rice flour do not appear remarkably, and when the alkali-treated rice flour exceeds 50 parts by mass, The volume decreases, the inner phase (small notch) is crushed, the texture becomes heavy, and the taste deteriorates. By using the rice flour blended powder to which the alkali-treated rice flour having a content in the above range is added, a confectionery having a good texture and taste can be prepared. From this viewpoint, the blended powder for producing confectionery of the present invention preferably contains 10 to 40 parts by mass of alkali-treated rice flour. More preferably, it is preferable to contain 10 to 30 parts by mass of alkali-treated rice flour. By using the rice flour blended powder within these ranges, Western confectionery having a good texture and taste can be prepared.
＜アルカリ処理米粉＞
本発明において用いるアルカリ処理米粉は、平均粒径が３．０μｍ以上２０．０μｍ以下、損傷澱粉量が０．５質量％以上５．０質量％以下、タンパク質含量が０．０１質量％以上１．０質量％以下で、且つ、非澱粉性糖類が１．０質量％以上２．０質量％以下である。米粉は、好ましくは、平均粒径が６．０μｍ以上１８．０μｍ以下、損傷澱粉量が０．８質量％以上３．０質量％以下、タンパク質含量が０．１質量％以上０．８質量％以下で、且つ、非澱粉性糖類が１．２質量％以上１．９質量％以下である。米粉は、さらに好ましくは、平均粒径が１０．０μｍ以上１７．０μｍ以下、損傷澱粉量が０．９質量％以上２．０質量％以下、タンパク質含量が０．２質量％以上０．７質量％以下で、且つ、非澱粉性糖類が１．３質量％以上１．８質量％以下である。
<Alkali-treated rice flour>
The alkali-treated rice flour used in the present invention has an average particle size of 3.0 μm or more and 20.0 μm or less, a damaged starch amount of 0.5 mass% or more and 5.0 mass% or less, and a protein content of 0.01 mass% or more. It is 0 mass% or less, and non-starch saccharides are 1.0 mass% or more and 2.0 mass% or less. The rice flour preferably has an average particle size of 6.0 μm to 18.0 μm, a damaged starch content of 0.8% to 3.0% by mass, and a protein content of 0.1% to 0.8% by mass. The non-starch sugar is 1.2% by mass or more and 1.9% by mass or less. More preferably, the rice flour has an average particle size of 10.0 μm or more and 17.0 μm or less, an amount of damaged starch of 0.9% by mass or more and 2.0% by mass or less, and a protein content of 0.2% by mass or more and 0.7% by mass. %, And non-starch saccharides are 1.3 mass% or more and 1.8 mass% or less.
本発明で用いるアルカリ処理米粉は、平均粒径が３．０μｍ以上２０．０μｍ以下である。平均粒径が３．０μｍ未満になると、洋菓子類の製造過程で本米粉に水分を加えて生地を形成する際にまとまりにくく、製造された洋菓子類の形状、内相等が劣化する傾向があり、２０．０μｍを超えると、製造された洋菓子類が十分に膨らまず、食感が粗くなり、風味も劣る傾向がある。 The alkali-treated rice flour used in the present invention has an average particle size of 3.0 μm or more and 20.0 μm or less. When the average particle size is less than 3.0 μm, it is difficult to form a dough by adding moisture to the main rice flour in the process of manufacturing confectionery, and the shape, inner phase, etc. of the manufactured confectionery tend to deteriorate, When it exceeds 20.0 μm, the produced confectionery does not sufficiently swell, the texture becomes rough, and the flavor tends to be inferior.
本発明で用いるアルカリ処理米粉は、損傷澱粉量が０．５質量％以上５．０質量％以下であることで、本発明の米粉ブレンド粉を用いて製造した洋菓子類が、市販の小麦粉のみで製造した洋菓子類と同等又はそれ以上の品質で、かつ米粉がもたらす良好な食感等の特徴が付与されるという利点がある。損傷澱粉量を０．５質量％未満にするためには、製造工程が複雑となってコストがかかるという問題があり、５．０質量％を超えると製造された洋菓子類は十分に膨らまず、食感と風味が劣るという問題がある。 The alkali-treated rice flour used in the present invention has a damaged starch amount of 0.5% by mass or more and 5.0% by mass or less, and the confectionery produced using the rice flour blended powder of the present invention is only commercially available wheat flour. There exists an advantage that the characteristics, such as the favorable texture which rice flour gives with the quality equivalent to or more than the manufactured confectionery, are provided. In order to make the amount of damaged starch less than 0.5% by mass, there is a problem that the manufacturing process becomes complicated and costly, and if it exceeds 5.0% by mass, the manufactured confectionery does not sufficiently swell, There is a problem that the texture and flavor are inferior.
本発明で用いるアルカリ処理米粉は、タンパク質含量が０．０１質量％以上１．０質量％以下であることで、本発明の米粉ブレンド粉、例えば小麦粉の約４分の１量をアルカリ処理米粉で置き換えて製造した洋菓子類が、市販の小麦粉のみで製造した洋菓子類と同等又はそれ以上の品質で、かつ米粉がもたらす良好な食感等の特徴が付与されるという利点がある。タンパク質含量を０．０１質量％未満にするためには、製造工程が複雑となってコストがかかるという問題があり、１．０質量％を超えると製造された洋菓子類は十分に膨らまず、食感と風味は劣り、洋菓子類の品質が低下するという問題がある。 The alkali-treated rice flour used in the present invention has a protein content of 0.01% by mass or more and 1.0% by mass or less, so that about a quarter of the rice flour blended powder of the present invention, for example, wheat flour, is treated with alkali-treated rice flour. The confectionery manufactured by replacement has the advantage that it has a quality equivalent to or better than that of a confectionery manufactured using only commercially available wheat flour, and is provided with characteristics such as a good texture brought by rice flour. In order to reduce the protein content to less than 0.01% by mass, there is a problem that the manufacturing process becomes complicated and costly. When the protein content exceeds 1.0% by mass, the manufactured confectionery does not sufficiently swell, There is a problem that the feeling and flavor are inferior and the quality of confectionery is lowered.
本発明で用いるアルカリ処理米粉は、非澱粉性糖類が１．０質量％以上２．０質量％以下であることで、本発明の米粉ブレンド粉を用いて製造された洋菓子類が、市販の小麦粉のみで製造した洋菓子類と同等又はそれ以上の品質で、かつ米粉がもたらす良好な食感等の特徴が付与されるという利点がある。非澱粉性糖類が１．０質量％未満にするためには、製造工程が複雑となってコストがかかるという問題があり、２．０質量％を超えると製造された洋菓子類は十分に膨らまず、食感と風味が劣り、各種洋菓子類の品質が低下するという問題がある。 The alkali-treated rice flour used in the present invention has a non-starch saccharide content of 1.0% by mass or more and 2.0% by mass or less, so that the confectionery produced using the rice flour blended powder of the present invention is commercially available wheat flour. There is an advantage that characteristics such as a good texture brought about by rice flour are imparted with a quality equivalent to or higher than that of pastry confectionery produced solely. In order to make non-starch sugar less than 1.0 mass%, there exists a problem that a manufacturing process becomes complicated and it costs, and when it exceeds 2.0 mass%, the manufactured confectionery will not fully swell. There is a problem that the texture and flavor are inferior and the quality of various confectionery is lowered.
なお、上記の方法によって得られたアルカリ処理米粉の平均粒径は、Sympatec社（ドイツ）のHELOS Particle Size Analysisを用いて水分含量１２．０質量％から１４．０質量％の範囲の試料を用いて測定される平均粒径の値と定義される。また、損傷澱粉量は、乾物試料ベースでメガザイム社（アイルランド）のstarch damage assay kitを用いて測定される損傷澱粉量（質量％）と定義される。本米粉のタンパク質含量は、乾物試料ベースで標準ケルダール法で求めた値（％）と定義する。また、本米粉の非澱粉性糖類の含量は、乾燥試料ベースの値（％）であり、測定値は全乾物試料質量を１００％とし、それから酵素法により求めた乾物試料ベースでの澱粉含量（質量％）と上記のタンパク質含量（％）を差し引いて求めた値（％）と定義する。 In addition, the average particle diameter of the alkali-treated rice flour obtained by the above method is a sample having a moisture content ranging from 12.0% by mass to 14.0% by mass using HELOS Particle Size Analysis of Sympatec (Germany). Defined as the value of the average particle size measured. The amount of damaged starch is defined as the amount of damaged starch (% by mass) measured using a starch damage assay kit of Megazyme (Ireland) on a dry matter basis. The protein content of this rice flour is defined as the value (%) determined by the standard Kjeldahl method on a dry matter sample basis. The non-starch saccharide content of the present rice flour is a dry sample base value (%), and the measured value is 100% of the total dry matter sample mass, and then the starch content on the dry matter sample basis determined by the enzymatic method ( Mass%) and the value (%) obtained by subtracting the above protein content (%).
乾物試料ベースでの試料中の澱粉含量の値（％）は以下のように測定する。試料０．１〜０．２ｇに５０％エタノール水溶液を添加混合し上清を除去することによって低分子の糖を除去する。次に、十分量の水を添加したサンプルをほぼ１００℃で３分間加熱し、完全に澱粉を糊化させる。このサンプルを冷却後グルコアミラーゼ剤（日本バイオコン株式会社製）を十分量添加し、３７℃、２時間インキュベートし、澱粉を完全に分解する。この分解サンプルを適当な濾紙で濾過し濾液中のグルコース量をグルコース測定キットを用いて測定する。得られたグルコース量から以下の式によって乾物試料当たりの澱粉含量（％）を計算によって求める。
乾物試料当たりの澱粉含量（％）＝グルコース量（ｇ）×０．９／乾物試料質量（ｇ）×１００
The value (%) of starch content in the sample on a dry matter sample basis is measured as follows. Low molecular weight sugars are removed by adding 50% ethanol aqueous solution to 0.1 to 0.2 g of sample and mixing and removing the supernatant. Next, the sample to which a sufficient amount of water has been added is heated at approximately 100 ° C. for 3 minutes to completely gelatinize the starch. After cooling the sample, a sufficient amount of a glucoamylase agent (manufactured by Nippon Biocon Co., Ltd.) is added and incubated at 37 ° C. for 2 hours to completely decompose the starch. The decomposed sample is filtered with an appropriate filter paper, and the amount of glucose in the filtrate is measured using a glucose measuring kit. From the obtained glucose amount, the starch content (%) per dry matter sample is calculated by the following formula.
Starch content (%) per dry matter sample = glucose amount (g) × 0.9 / dry matter sample mass (g) × 100
本発明のアルカリ処理米粉とは、以下の方法によって調製され、以下に示す分析値を示す米粉と定義する。
本発明の米粉の製造方法は、以下の工程(1)〜(3)を含む。
(1)生米粒をアルカリ性水溶液とともに粉砕処理するか、または生米粒を粉砕した米粉をアルカリ性水溶液に浸漬処理し、処理後の米粉とアルカリ性水溶液とを分離する工程、
(2)分離した米粉をアルカリ性水溶液に浸漬処理し、処理後の米粉とアルカリ性水溶液とを分離する工程、但し、この工程は、１回または２回以上行う、
(3)得られた米粉を、任意に水洗及び／又は中和した後に、脱水及び／又は乾燥して米粉を得る工程
The alkali-treated rice flour of the present invention is defined as rice flour that is prepared by the following method and exhibits the analytical values shown below.
The method for producing rice flour of the present invention includes the following steps (1) to (3).
(1) A process of pulverizing raw rice grains together with an alkaline aqueous solution, or immersing rice powder obtained by pulverizing raw rice grains in an alkaline aqueous solution, and separating the treated rice flour from the alkaline aqueous solution,
(2) A step of immersing the separated rice flour in an alkaline aqueous solution and separating the treated rice flour from the alkaline aqueous solution, provided that this step is performed once or twice or more.
(3) Step of obtaining rice flour by optionally washing and / or neutralizing the obtained rice flour, followed by dehydration and / or drying
工程(1)
工程(1)では、生米粒をアルカリ性水溶液とともに粉砕処理するか、または生米粒を粉砕した米粉をアルカリ性水溶液に浸漬処理する。米原料の種類は特に限定は無く、例えば、粳種、糯種、長粒種、中粒種、短粒種など種々のものが使用できる。また、米粒は、通常精米が使用され、例えば、７０〜９０質量％の精米歩合のものを使用することができる。７０〜９０質量％の精米歩合のものを使用することで、アルカリ処理の効果が首尾良く発揮され、望ましい特性の米粉を効率的に調製することができるという利点がある。
Process (1)
In the step (1), raw rice grains are pulverized with an alkaline aqueous solution, or rice flour obtained by pulverizing raw rice grains is immersed in an alkaline aqueous solution. The kind of rice raw material is not particularly limited. For example, various kinds such as rice bran seed, rice bran seed, long grain seed, medium grain seed and short grain seed can be used. Moreover, the rice grain normally uses polished rice, for example, 70-90 mass% polished rice ratio can be used. By using a 70-90 mass% polished rice ratio, there is an advantage that the effect of alkali treatment is successfully exhibited and rice flour having desirable characteristics can be efficiently prepared.
アルカリ性水溶液としては、例えば、NaOH水溶液が用いられるがそれに限定されるものではない。食品製造に使用可能なアルカリ性の物質溶液でNaOH水溶液と同様の塩基度、効果を発揮するアルカリ物質の水溶液であればいずれのも使用することができる。アルカリ物質としては、Na、K、Caなどのアルカリ金属、アルカリ土類金属の水酸化物や炭酸塩等いずれも用いることができる。米粒をアルカリ性水溶液に浸漬して米粉を調製する場合は、浸漬処理した米粒を水挽き方式の粉砕機（グラインダー方式粉砕機、石臼式製粉機、胴搗粉砕機等）を用いて粉砕する。生米粒を粉砕した米粉をアルカリ性水溶液に浸漬処理する場合には、事前に、生米粒を乾式または湿式粉砕し、得られた米粉をアルカリ性水溶液に浸漬処理する。 As the alkaline aqueous solution, for example, an NaOH aqueous solution is used, but it is not limited thereto. Any alkaline substance solution that can be used in food production can be used as long as it is an alkaline substance solution that exhibits the same basicity and effect as an aqueous NaOH solution. As the alkaline substance, any of alkali metals such as Na, K and Ca, hydroxides and carbonates of alkaline earth metals can be used. In the case of preparing rice flour by immersing the rice grains in an alkaline aqueous solution, the soaked rice grains are pulverized using a water-grinding type pulverizer (such as a grinder-type pulverizer, a millstone-type pulverizer, or a barrel mill). When immersing the rice flour obtained by pulverizing raw rice grains in an alkaline aqueous solution, the raw rice grains are previously dry-type or wet-ground and the obtained rice flour is immersed in an alkaline aqueous solution.
アルカリ性水溶液としては、例えば、０．２質量％（０．０５規定）から５質量％（１．２５規定）、好ましくは０．２質量％（０．０５規定）から３質量％（０．７５規定）のNaOH溶液相当の塩基度のアルカリ水溶液を用いる。上記濃度範囲のアルカリ性水溶液を用いることで、米粉の澱粉が糊化することなく、タンパク質、損傷澱粉、非澱粉性糖類が容易に除去されるというという利点がある。タンパク質、損傷澱粉、非澱粉性糖類の除去は、このアルカリ性水溶液中に、米粒または米粉を、１℃から４０℃の温度範囲、好ましくは３℃から１０℃の範囲で８から２４時間好ましくは１０から１５時間浸漬することで行うことができる。この範囲の温度及び時間とすることで、本発明の所望の米粉を得ることができる。米粒または米粉のアルカリ処理用のアルカリ性水溶液の量は、米粒または米粉に対して６から１０倍量、好ましくは７から９倍量である。この範囲の量とすることで、本発明の所望の米粉を得ることができる。但し、アルカリ処理効果が十分に発揮できる割合であれば、温度、時間及び量には、特に制限はない。 The alkaline aqueous solution is, for example, 0.2% by mass (0.05N) to 5% by mass (1.25N), preferably 0.2% by mass (0.05N) to 3% by mass (0.75). Use an alkaline aqueous solution with a basicity equivalent to the NaOH solution specified in (1). By using an alkaline aqueous solution in the above concentration range, there is an advantage that protein, damaged starch, and non-starch saccharide can be easily removed without gelatinizing starch of rice flour. The removal of protein, damaged starch, and non-starch saccharide is carried out by adding rice grains or rice flour in this alkaline aqueous solution in a temperature range of 1 ° C to 40 ° C, preferably in a range of 3 ° C to 10 ° C, preferably for 8 to 24 hours. For 15 hours. By setting the temperature and time in this range, the desired rice flour of the present invention can be obtained. The amount of the alkaline aqueous solution for the alkali treatment of rice grains or rice flour is 6 to 10 times, preferably 7 to 9 times the amount of rice grains or rice flour. By setting it as the quantity of this range, the desired rice flour of this invention can be obtained. However, there are no particular limitations on the temperature, time, and amount as long as the alkali treatment effect can be sufficiently exerted.
浸漬処理後、遠心分離、デカンテーション等の操作でアルカリ性水溶液の上清を除去する。 After the immersion treatment, the alkaline aqueous solution supernatant is removed by operations such as centrifugation and decantation.
工程(2)
工程(2)では、工程(1)で分離した米粉を、再度、０．２質量％（０．０５規定）から５質量％（１．２５規定）、好ましくは０．２質量％（０．０５規定）から３質量％（０．７５規定）のアルカリ性水溶液に浸漬処理し、処理後の米粉とアルカリ性水溶液とを分離する。アルカリ性水溶液への浸漬処理は、工程(1)と同様の条件で実施してもよいし、工程(1)と異なる条件で実施してもよい。但し、このアルカリ性水溶液のアルカリ度や浸漬温度、時間及び量は、工程(1)の説明を参照することができる。浸漬処理後の分離は、遠心分離、デカンテーション等の操作によって上清のアルカリ水溶液を除去することが行う。工程(2)では、このアルカリ性水溶液への浸漬および分離を１回または２回以上行う。２回以上行う場合、繰り返しの回数は、米粉のアルカリ処理の度合い等を考慮して、適宜決定することができ、例えば、10回までの範囲で実施できる。但し、上限は10回に限定される意図ではない。必要により10回を超える回数のアルカリ性水溶液への浸漬および分離を実施することもできる。繰返し操作におけるアルカリ性水溶液への浸漬条件や分離条件は、各回同一でも異なってもよい。
Process (2)
In step (2), the rice flour separated in step (1) is again reused from 0.2% by mass (0.05 normal) to 5% by mass (1.25 normal), preferably 0.2% by mass (0. 05 normal) to 3% by mass (0.75 normal) of an aqueous alkaline solution to separate the treated rice flour from the aqueous alkaline solution. The immersion treatment in the alkaline aqueous solution may be performed under the same conditions as in step (1) or may be performed under conditions different from those in step (1). However, the description of the step (1) can be referred to for the alkalinity, immersion temperature, time and amount of the alkaline aqueous solution. Separation after the immersion treatment is performed by removing the alkaline aqueous solution of the supernatant by an operation such as centrifugation or decantation. In the step (2), the immersion and separation in the alkaline aqueous solution are performed once or twice or more. When it is performed twice or more, the number of repetitions can be appropriately determined in consideration of the degree of alkali treatment of rice flour and the like, and can be carried out, for example, up to 10 times. However, the upper limit is not intended to be limited to 10 times. If necessary, immersion and separation in an alkaline aqueous solution more than 10 times can be performed. The immersion conditions and separation conditions in the alkaline aqueous solution in the repetitive operation may be the same or different each time.
工程(3)
工程(3)では、工程(2)で分離した米粉を、脱水及び／又は乾燥して米粉を得る。脱水及び／又は乾燥前には、任意で、水洗及び／又は中和をすることもできる。中和処理に使用する酸は食品用に利用できる酸であれば特に限定はなく、例えば、塩酸、硫酸、亜硫酸などの無機酸や酢酸、乳酸、クエン酸などの有機酸やこれらの塩の単独もしくは２種以上組み合わせて用いることができる。中和処理後の水洗は、通常大過剰の水を加えた後、中和処理した米粉混合液を良く混合し、遠心分離、デカンテーション等の操作によって、上清の分離と脱水を行う。中和処理後の水洗は、一回でも目的を達成できるが、好ましくは中和処理によって生成する塩類、可溶性タンパク質、非澱粉性糖類等を極力除去するため３回程度行うことが好ましい。
Process (3)
In step (3), the rice flour separated in step (2) is dehydrated and / or dried to obtain rice flour. Optionally, prior to dehydration and / or drying, washing and / or neutralization may be performed. The acid used for the neutralization treatment is not particularly limited as long as it can be used for foods. For example, inorganic acids such as hydrochloric acid, sulfuric acid and sulfurous acid, organic acids such as acetic acid, lactic acid and citric acid, and salts thereof alone Or it can use in combination of 2 or more types. In washing with water after neutralization, a large excess of water is generally added, and then the neutralized rice flour mixture is mixed well, and the supernatant is separated and dehydrated by operations such as centrifugation and decantation. The purpose of washing with water after the neutralization treatment can achieve the purpose even once, but it is preferably carried out about 3 times in order to remove salts, soluble proteins, non-starch saccharides and the like produced by the neutralization treatment as much as possible.
上清の分離と脱水後の乾燥は、通常行われる乾燥法（通風乾燥、棚式乾燥、チューブドライヤー乾燥、ドラムドライヤー乾燥等）のいずれの方法も採用可能であるが、米粉の澱粉の糊化が起こらない５０℃以下の温度で乾燥することが好ましい。 Separation of the supernatant and drying after dehydration can be performed by any of the usual drying methods (ventilation drying, shelf drying, tube dryer drying, drum dryer drying, etc.), but rice starch starch gelatinization It is preferable to dry at a temperature of 50 ° C. or less at which no occurrence occurs.
上記のアルカリ溶液処理により、本発明が目的とする米粉の調製は可能であるが、より高品質の本発明の米粉を調製するためには、アルカリ、中和処理の前後でタンパク質分解酵素または細胞壁溶解酵素を含有した溶液中での処理が有効である。この操作により、得られる米粉のタンパク質、非澱粉性糖類の含量を効率的に低下でき、得られる米粉の品質をより向上させることができる。これらの酵素処理は、原料米粒又はその粉砕した米粉に対して、アルカリ、中和処理の前後でタンパク質分解酵素又は細胞壁溶解酵素を含有した水溶液による浸漬処理を単独又は複数組み合わせて施すことが望ましい。本処理により米粒又は米粉中のタンパク質、非澱粉性糖類が首尾良く分解され、アルカリ浸漬、洗浄工程でより効率的にタンパク質、非澱粉性糖類が除去される。 Although the above-mentioned alkaline solution treatment enables the preparation of the rice flour intended by the present invention, in order to prepare a higher quality rice flour of the present invention, alkali, proteolytic enzyme or cell wall before and after the neutralization treatment Treatment in a solution containing dissolved enzyme is effective. By this operation, the content of protein and non-starch saccharides in the obtained rice flour can be efficiently reduced, and the quality of the obtained rice flour can be further improved. These enzyme treatments are preferably performed on the raw rice grains or the pulverized rice flour by immersing with an aqueous solution containing a proteolytic enzyme or a cell wall lytic enzyme before or after the alkali and neutralization treatments, alone or in combination. By this treatment, the proteins and non-starch saccharides in the rice grain or rice flour are successfully decomposed, and the proteins and non-starch saccharides are more efficiently removed by the alkali soaking and washing steps.
上記タンパク質分解酵素としては、例えば、各種酸性、中性又はアルカリ性プロテアーゼなどのタンパク質を分解する作用のある酵素すべてが包含されるが、タンパク質の除去効率向上にはエンド型プロテアーゼがより効果的である。これらの酵素は、混合して使用しても良く、また、目的の活性を持っていれば純粋酵素である必要は無く、粗酵素でも使用できる。タンパク質分解酵素水溶液による浸漬条件は、米粒又は米粉の平均粒径や粒度分布、アルカリ、中和処理の前後のどちらで酵素処理を行うかによってその条件は最適化する必要があるが、基本的には約0.005〜0.5％の酵素液に２０〜５０℃の範囲好ましくは２５〜４０℃の範囲で０．５〜２４時間の範囲で、更に好ましくは３〜１０時間の範囲で浸漬すれば良く、個々の条件を勘案し適宜最適条件を設定する。 Examples of the above-mentioned proteolytic enzymes include all enzymes having an action of degrading proteins such as various acidic, neutral or alkaline proteases, but endo-type proteases are more effective for improving protein removal efficiency. . These enzymes may be used as a mixture, and as long as they have the desired activity, they need not be pure enzymes, and can be used as crude enzymes. The soaking conditions with the aqueous protease solution need to be optimized depending on whether the average grain size or particle size distribution of rice grains or rice flour, alkali, or before or after the neutralization treatment, May be immersed in an enzyme solution of about 0.005 to 0.5% in the range of 20 to 50 ° C., preferably in the range of 25 to 40 ° C. in the range of 0.5 to 24 hours, more preferably in the range of 3 to 10 hours, Optimum conditions are set as appropriate in consideration of individual conditions.
上記細胞壁溶解酵としては、例えば、ペクチナーゼ、ヘミセルラーゼ、セルラーゼ、マセレーティング酵素などの植物細胞壁を溶解する作用のある酵素を用いる。これらの酵素は、混合して使用しても良く、また、目的の活性を持っていれば純粋酵素である必要は無く、粗酵素でも使用できる。細胞壁溶解酵素水溶液による浸漬条件は、米粒又は米粉の平均粒径や粒度分布、アルカリ、中和処理の前後のどちらで酵素処理を行うかによってその条件は最適化する必要があるが、基本的には約0.005〜0.5％の酵素液に２０〜５０℃の範囲好ましくは２５〜４０℃の範囲で０．５〜２４時間の範囲で、更に好ましくは３〜１０時間の範囲で浸漬すれば良く、個々の条件を勘案し適宜最適条件を設定する。 As the cell wall lysing enzyme, for example, an enzyme having an action of lysing a plant cell wall such as pectinase, hemicellulase, cellulase, or macerate enzyme is used. These enzymes may be used as a mixture, and as long as they have the desired activity, they need not be pure enzymes, and can be used as crude enzymes. The soaking conditions with the cell wall lysing enzyme aqueous solution need to be optimized depending on whether the average grain size or particle size distribution of the rice grain or rice flour, the alkali, or the enzyme treatment before or after the neutralization treatment, May be immersed in an enzyme solution of about 0.005 to 0.5% in the range of 20 to 50 ° C., preferably in the range of 25 to 40 ° C. in the range of 0.5 to 24 hours, more preferably in the range of 3 to 10 hours, Optimum conditions are set as appropriate in consideration of individual conditions.
タンパク質分解酵素または細胞壁溶解酵素を含有した溶液中での処理、水洗及び／又は中和の後、１５０メッシュのベントシーブなどにより篩別を行い、粗粒や細胞壁成分の除去を行い、その後乾燥という操作で米粉を調製することが好ましい。 After treatment with a solution containing proteolytic enzyme or cell wall lytic enzyme, washing and / or neutralization, sieving with a 150 mesh vent sieve, etc., removing coarse particles and cell wall components, and then drying It is preferable to prepare rice flour.
上記のアルカリ溶液処理により、本発明が目的とする米粉の調製は可能であるが、より高品質のアルカリ処理米粉を調製するためには、乾燥処理後の米粉をさらに乾式または湿式粉砕することが有効である。この処理により、得られる米粉の平均粒径を本発明の範囲内で効率的に低下でき、得られる米粉の洋菓子製造適性をより向上させることができる。 Although the above-mentioned alkaline solution treatment allows the preparation of rice flour intended by the present invention, in order to prepare a higher quality alkali-treated rice flour, the dried rice flour can be further dry-type or wet-ground. It is valid. By this treatment, the average particle size of the obtained rice flour can be efficiently reduced within the scope of the present invention, and the suitability of the obtained rice flour for producing confectionery can be further improved.
上記の方法によって、平均粒径が３．０μｍ以上２０．０μｍ以下、損傷澱粉量が０．５質量％５．０質量％以下以上、タンパク質含量が０．０１質量％以上１．０質量％以下で、且つ、非澱粉性糖類が１．０質量％以上２．０質量％以下である米粉が得られる。条件を上記で説明した範囲で調整することで、上記本発明のブレンド粉に用いることが好ましい、平均粒径が６．０μｍ以上１８．０μｍ以下、損傷澱粉量が０．８質量％以上３．０質量％以下、タンパク質含量が０．１質量％以上０．８質量％以下で、且つ、非澱粉性糖類が１．２質量％以上１．９質量％以下である米粉を製造できることができる。さらに、条件を上記で説明した範囲で調整することで、上記本発明のブレンド粉に用いることがさらに好ましい、平均粒径が１０．０μｍ以上１７．０μｍ以下、損傷澱粉量が０．９質量％以上２．０質量％以下、タンパク質含量が０．２質量％以上０．７質量％以下で、且つ、非澱粉性糖類が１．３質量％以上１．８質量％以下である米粉を製造できることができる。 By the above method, the average particle size is 3.0 μm or more and 20.0 μm or less, the amount of damaged starch is 0.5 mass% or more and 5.0 mass% or less, and the protein content is 0.01 mass% or more and 1.0 mass% or less. And the rice flour whose non-starch saccharides are 1.0 mass% or more and 2.0 mass% or less is obtained. By adjusting the conditions within the range described above, it is preferable to use the blended powder of the present invention, the average particle size is 6.0 μm or more and 18.0 μm or less, and the amount of damaged starch is 0.8% by mass or more. Rice flour having 0% by mass or less, a protein content of 0.1% by mass or more and 0.8% by mass or less, and a non-starch saccharide of 1.2% by mass or more and 1.9% by mass or less can be produced. Furthermore, by adjusting the conditions within the range described above, it is more preferable to use the blended powder of the present invention, the average particle size is 10.0 μm or more and 17.0 μm or less, and the amount of damaged starch is 0.9 mass%. A rice flour having a protein content of 0.2% by mass or more and 0.7% by mass or less and a non-starch saccharide of 1.3% by mass or more and 1.8% by mass or less can be produced. Can do.
平均粒径は、主に、工程(1)における粉砕と工程(3)において任意に実施される篩別の条件によって制御できる。損傷澱粉量は、主に、工程(1)及び(2)における浸漬時間、及び処理後の米粉とアルカリ性水溶液とを分離する回数によって制御できる。タンパク質含量は、主に、工程(1)及び(2)における浸漬時間、及び処理後の米粉とアルカリ性水溶液とを分離する回数によって制御できる。非澱粉性糖類量は、主に、工程(1)及び(2)における処理後の米粉とアルカリ性水溶液とを分離する回数によって制御できる。 The average particle diameter can be controlled mainly by the conditions of pulverization in the step (1) and sieving arbitrarily performed in the step (3). The amount of damaged starch can be controlled mainly by the soaking time in the steps (1) and (2) and the number of times the treated rice flour and the alkaline aqueous solution are separated. The protein content can be controlled mainly by the soaking time in the steps (1) and (2) and the number of times the treated rice flour and the alkaline aqueous solution are separated. The amount of non-starch saccharides can be controlled mainly by the number of times the rice flour after the treatment in steps (1) and (2) is separated from the alkaline aqueous solution.
本発明の米粉の特徴は、小麦粉に本米粉をブレンドしたブレンド粉の洋菓子製造適性が従来の米粉に比べ格段に優れていることにある。この効果により、従来不可能であったグルテンを添加しない高品質の各種洋菓子類の製造が、本米粉と高品質の低タンパク質の軟質小麦粉を適当にブレンドすることによって可能となる。すなわち、米粉を利用した高品質で、且つ、米粉の良好な特徴を発揮したグルテンフリーの各種洋菓子類の製造が可能になる。 The feature of the rice flour of the present invention is that the suitability for producing a confectionery of a blended powder obtained by blending the present rice flour with wheat flour is significantly superior to conventional rice flour. This effect makes it possible to produce various types of high-quality confectionery without adding gluten, which was impossible in the past, by appropriately blending this rice flour with high-quality, low-protein soft wheat flour. That is, it is possible to manufacture various gluten-free confectioneries that exhibit high quality using rice flour and that exhibit the good characteristics of rice flour.
本発明の米粉ブレンド粉の特徴は、主に従来の米粉に比べ格段に洋菓子製造適性に優れたアルカリ処理米粉とタンパク質含量の低い洋菓子製造適性に優れた軟質小麦粉とを併用していることにある。この効果により、従来に比べグルテンを加えずに格段に高品質な洋菓子類を製造することが可能になった。また、本発明の米粉ブレンド粉は、グルテン無添加であるため粉末グルテン特有のグルテン臭が製品に無く、風味面でも従来の米粉製品に比べ格段に良好な製品の製造が可能である。 The feature of the rice flour blended powder of the present invention is that it is mainly used in combination with alkali-treated rice flour that is much more excellent in confectionery production suitability than conventional rice flour and soft wheat flour that is low in protein confectionery suitability. . Due to this effect, it became possible to produce much higher quality Western confectionery without adding gluten than before. In addition, since the rice flour blended powder of the present invention does not contain gluten, the product does not have a gluten odor peculiar to powdered gluten, and a product that is much better in terms of flavor than conventional rice flour products can be produced.
本発明は、上記本発明のブレンド粉を用いて洋菓子類を製造する、洋菓子類の製造方法を包含する。さらに本発明は、本発明のブレンド粉を用いて製造された洋菓子類を包含する。 This invention includes the manufacturing method of confectionery which manufactures confectionery using the blend powder of the said invention. Furthermore, this invention includes the confectionery manufactured using the blended powder of this invention.
本発明の洋菓子類としては、本発明の米粉ブレンド粉に、その他の穀粉、卵、油脂（含バター）、糖類、粉乳（含牛乳）、膨張剤、食塩、調味料、香料、乳化剤、色素、酸化剤、還元剤、及び各種酵素類等の原料の全部または一部に、水、その他の物を加えて混合し製造されたスポンジ生地やバター生地を焼く、蒸す、揚げる等の加熱調理をすることによってできる洋菓子類のことである。例えば、スポンジケーキ、パウンドケーキ、シフォンケーキ、ホットケーキ、ロールケーキ、マドレーヌ、バウムクーヘン、カステラ、ドーナツ、シュークリーム、パイ、ビスケット、クッキー、クラッカー、蒸しケーキ等を挙げることができる。 As the confectionery of the present invention, in addition to the rice flour blended powder of the present invention, other flour, eggs, fats and oils (including butter), sugars, milk powder (including milk), swelling agents, salt, seasonings, flavors, emulsifiers, pigments, Cook the sponge dough and butter dough by baking water, steaming, frying, etc. by mixing all or part of the raw materials such as oxidizing agent, reducing agent and various enzymes with water and other ingredients. It is a confectionery made by things. For example, sponge cake, pound cake, chiffon cake, hot cake, roll cake, madeleine, baumkuchen, castella, donut, cream puff, pie, biscuit, cookie, cracker, steamed cake and the like can be mentioned.
〔実施例〕
次に表１〜２に示す試験例（比較例を含む）に基づいて本発明を更に詳細に説明するが、本発明は、これらの実施例に何ら限定されるものではない。
〔Example〕
Next, the present invention will be described in more detail based on test examples (including comparative examples) shown in Tables 1 and 2, but the present invention is not limited to these examples.
［実施例１］
表１に示す配合で種々の本発明の米粉ブレンドについて、以下に示すオールインワンミックス法で典型的なスポンジ生地であるスポンジケーキを製造し、スポンジケーキ適性評価を行なった。本実施例に使用した米粉の調製法を以下に示す。オールインワンミックス法とは、すべての原料を一度に添加し生地をミキシングし、主に全卵の気泡力で生地にガスを包含させて製造するスポンジケーキの製造法であり、試験結果に再現性があり、工場でのスポンジケーキの多量生産に適した方法であり、米粉ブレンド粉のスポンジ適性を的確に評価できる方法であるため採用した。
[Example 1]
Sponge cakes, which are typical sponge doughs, were produced by the following all-in-one mix method for various rice flour blends of the present invention having the formulations shown in Table 1, and the suitability of sponge cake was evaluated. The method for preparing rice flour used in this example is shown below. The all-in-one mix method is a sponge cake manufacturing method in which all ingredients are added at once and the dough is mixed, and the dough is made to contain gas mainly by the air bubbles of the whole egg. Yes, this method is suitable for mass production of sponge cake at the factory, and it is a method that can accurately evaluate the sponge suitability of rice flour blended powder.
なお、本発明のすべての実施例、比較例において、配合は水分含量１３．５％ベースの米粉ブレンド粉１００に対する質量部で示した。すべての実施例の官能評価は、（独）農研機構・北海道農業研究センターの職員５人のパネラーによって、第１〜２表に示された項目について４段階評価（◎：非常に良好、○：良好、△：やや劣る、×：劣る）で行った。 In all of the examples and comparative examples of the present invention, the blending was shown in parts by mass with respect to the rice flour blended powder 100 having a water content of 13.5%. The sensory evaluation of all the examples was evaluated by a panel of five staff members from the National Agricultural Research Organization / Hokkaido Agricultural Research Center. The items shown in Tables 1 and 2 were evaluated on a four-point scale (◎: very good, ○ : Good, Δ: slightly inferior, ×: inferior).
以下に本発明の米粉ブレンド粉に使用した米粉の調製方法を示す。
アルカリ処理米粉Ａ：精米した粳米の米粒２００ｇに４℃に冷却した０．５質量％（０．１２５規定）のNaOH溶液１０００ｍｌを添加し、２０℃前後で、１２時間放置する。次に、水挽き方式の粉砕機で米粒を粉砕する。得られた米粉懸濁液を遠心分離し、上清のアルカリ溶液を除去する。遠心分離後の米粉沈殿物に０．５質量％（０．１２５規定）のNaOH溶液１０００ｍｌを添加し良く混合し２０℃前後で、１２時間放置し、遠心分離後上清のアルカリ溶液を除去する。次に、蒸留水１０００ｍｌを米粉沈殿物に添加し塩酸でｐＨ７前後になるように中和処理する。この米粉懸濁液を同様に遠心分離し上清を除去する。この水洗操作を更に２回繰り返す（２回目以降は中和処理無し）。最後の水洗を終了した米粉沈殿は１５０メッシュの篩で篩別し、粗粒や細胞壁成分の除去を行なう。最後に得られた米粉沈殿物を４０℃で通風乾燥後、乾燥粉末を乳鉢でマイルドに粉砕しアルカリ処理米粉Ａを得た。アルカリ処理米粉Ａの各種成分含量は以下のとおりである。平均粒径１５．３μｍ、損傷澱粉量１．１％、タンパク質含量０．６０％、非澱粉性糖類１．５％。
The method for preparing rice flour used in the rice flour blended powder of the present invention is shown below.
Alkali-treated rice flour A: To 200 g of polished polished rice grains, 1000 ml of a 0.5 mass% (0.125 N) NaOH solution cooled to 4 ° C. is added and left at around 20 ° C. for 12 hours. Next, the rice grains are pulverized with a water grinder. The obtained rice flour suspension is centrifuged and the alkaline solution in the supernatant is removed. Add 1000 ml of 0.5 mass% (0.125 N) NaOH solution to the rice flour precipitate after centrifugation, mix well, leave at around 20 ° C. for 12 hours, and remove the alkaline solution in the supernatant after centrifugation. . Next, 1000 ml of distilled water is added to the rice flour precipitate and neutralized with hydrochloric acid so that the pH is around 7. This rice powder suspension is centrifuged in the same manner to remove the supernatant. This washing operation is further repeated twice (no neutralization treatment after the second time). After the final water washing, the rice flour precipitate is sieved with a 150 mesh sieve to remove coarse particles and cell wall components. Finally, the rice flour precipitate obtained was dried by ventilation at 40 ° C., and then the dried powder was pulverized mildly in a mortar to obtain alkali-treated rice flour A. Various component contents of the alkali-treated rice flour A are as follows. Average particle size 15.3 μm, damaged starch content 1.1%, protein content 0.60%, non-starch sugar 1.5%.
以下にスポンジケーキ製造工程、条件（オールインワンミックス法）を示す。
ミキシング ：ミキサーボールに粉以外の材料を入るホイッパーを使い低速で30秒ミキシングする。次に、ミキサーボールに粉を一度に入れ生地比重が０．４５±０．０２になるまで中速でミキシングを行う。
生地の型入れ：生地を１８ｃｍの丸ケーキ型に３５０ｇ入れ、空気抜きのため型を１０ｃｍ位の高さから何度か落とし、台のうえで回転させる。
焼成 ：ナショナルNE-F３オーブンにて天板を2枚ひいた1６０℃のオーブン４５分焼成する。
冷却・保管 ：焼き上がったら、１５ｃｍの高さから垂直に台の上に落とし、型から外して上向きに網にのせて約４０分さまし、ポリエチレンの袋に２重に入れてシーラーでとめ、湿度７０％、温度２０℃で保管し、翌日官能評価を行う。
The sponge cake manufacturing process and conditions (all-in-one mix method) are shown below.
Mixing: Mix for 30 seconds at low speed using a whip that puts materials other than powder into the mixer ball. Next, the powder is put into the mixer ball at once and mixing is performed at a medium speed until the dough specific gravity becomes 0.45 ± 0.02.
Dough casting: 350 g of the dough is put into an 18 cm round cake mold, and the mold is dropped several times from a height of about 10 cm for air venting and rotated on a table.
Baking: Bake in an oven at 160 ° C for 45 minutes with two top plates in a National NE-F3 oven.
Cooling and storage: Once baked, drop it vertically on a table from a height of 15 cm, remove it from the mold and put it on a net upwards for about 40 minutes, put it in a polyethylene bag and place it in a double bag with a sealer. Store at a humidity of 70% and a temperature of 20 ° C. and perform sensory evaluation the next day.
表１の結果から、本発明の米粉とタンパク質含量が１０．５％以下の国産軟質小麦粉とのブレンド粉のスポンジケーキ製造適性（試験例１〜６）は、従来の米粉ブレンド粉（比較例１、２）のスポンジケーキ製造適性に比べ全般に良好な結果を示し、特に、食感（もちもち、しっとり）が非常に良好な評価であり、明らかに大きなボリュームを示した。市販薄力粉１００％の比較例３と比較しても本発明の米粉ブレンド粉のスポンジケーキ適性は、同等程度であり、本発明の効果が非常に大きいことが判る。特に、試験例１、２、３、６の適度の量の本発明の米粉をブレンドした米粉ブレンド粉のスポンジケーキ適性は、総合的に最も優れていた。また、本発明の米粉とタンパク質含量が異なる３種の国産軟質小麦粉とを３：７でブレンドした粉を用いた例（試験例３、試験例６、参考例１）を比較すると、国産軟質小麦粉のタンパク質含量が１０％未満である試験例３、試験例６におけるスポンジケーキ適性が非常に優れていた。
以上の結果から、本発明の効果は明らかであり、本発明の米粉ブレンド粉を用いることによって、従来の米粉ブレンド粉に比べ飛躍的に高品質の米粉ブレンド粉のスポンジケーキが得られ、その品質は市販薄力粉のスポンジケーキ並かそれ以上であることがわかる。
From the results shown in Table 1, sponge powder production suitability (test examples 1 to 6) of the blended powder of the rice flour of the present invention and domestic soft wheat flour having a protein content of 10.5% or less is the conventional rice flour blended powder (Comparative Example 1). Compared with the suitability for producing sponge cake of 2), the results were generally good, and in particular, the texture (moist and moist) was a very good evaluation, which clearly showed a large volume. Even if it compares with the comparative example 3 of commercially available thin flour 100%, the sponge cake suitability of the rice flour blended powder of this invention is comparable, and it turns out that the effect of this invention is very large. In particular, the sponge cake suitability of the rice flour blended powder obtained by blending moderate amounts of the rice flour of the present invention of Test Examples 1, 2, 3, and 6 was most excellent overall. Moreover, when the example (Test example 3, Test example 6, Reference example 1) using the powder which blended the rice flour of this invention and 3 types of domestic soft wheat flours from which protein content differs by 3: 7 is compared, domestic soft wheat flour Sponge cake suitability in Test Example 3 and Test Example 6 in which the protein content was less than 10% was very excellent.
From the above results, the effect of the present invention is clear, and by using the rice flour blended powder of the present invention, a sponge cake of a rice flour blended powder of significantly higher quality than the conventional rice flour blended powder is obtained, and its quality It can be seen that is equivalent to or more than a sponge cake of commercially available flour.
１）アルカリ処理米粉Ａ：平均粒径１５．３μｍ、損傷澱粉量１．１％、タンパク質含量０．６０％、非澱粉性糖類１．５％。
２）市販米粉：酵素処理気流製粉米粉、平均粒径５１．７μｍ、損傷澱粉量３．８％、タンパク質含量７．４％、非澱粉性糖類２．５％。
３）市販上新粉：平均粒径８１．８μｍ、損傷澱粉量１１．８％、タンパク質含量６．９％、非澱粉性糖類２．５％。
４）市販道産中力小麦粉：きたほなみ１等粉（タンパク質含量９．６％、アミロース含量２６．５％、吸水５５）、江別製粉（株）製
５）市販国産薄力小麦粉：シロカネ小麦粉（タンパク質含量８．７％、アミロース含量２８．０％、吸水５３）、増田製粉（株）製
６）市販道産中力小麦粉：きたほなみ２等粉（タンパク質含量１１．２％、アミロース含量２６．５％、吸水６０）、江別製粉（株）製
７）乳化油脂：メロディアップ、カネカ（株）製
1) Alkali-treated rice flour A: average particle size 15.3 μm, damaged starch amount 1.1%, protein content 0.60%, non-starch sugar 1.5%.
2) Commercial rice flour: Enzyme-treated air-flow milled rice flour, average particle size 51.7 μm, damaged starch amount 3.8%, protein content 7.4%, non-starch sugar 2.5%.
3) Commercially available new powder: average particle size 81.8 μm, damaged starch amount 11.8%, protein content 6.9%, non-starch sugar 2.5%.
4) Commercially available medium strength wheat flour: Kitahonami 1st class flour (protein content 9.6%, amylose content 26.5%, water absorption 55), Ebetsu Flour Mills Co., Ltd. 5) Commercially available domestic thin wheat flour: Shirokane wheat flour (protein Content 8.7%, amylose content 28.0%, water absorption 53), Masuda Flour Mills Co., Ltd. 6) Commercially available medium strength wheat flour: Kitahonami second grade flour (protein content 11.2%, amylose content 26.5% , Water absorption 60), Ebetsu Flour Milling Co., Ltd. 7) Emulsified Oil: Melody Up, Kaneka Co., Ltd.
８）スポンジケーキ評価、ケーキ生地調製時の生地状態、ケーキの外観、内相・色相、食感、風味、ボリュームの評価基準は以下の通りである。
◎：非常に良好、 ○：良好、 △：やや劣る、 ×：劣る
なお、各評価項目の評価の主な基準は以下の通りである。
ケーキ生地調製時生地状態：生地のホイップ時適当な粘度を示し、均一にガスを包含し適切な生地比重に短時間に到達する生地を調製時生地状態が良いと評価する。
外観：スポンジケーキが均一に良く膨らんでいるか、表面色が均一で良好であるか、外観、形状がきれいかどうかを主な評価基準として評価する。
内相・色相：スポンジケーキをカットした時の内相のキメ、マクが均一で色相が均一で良好かどうかで評価する。
食感：スポンジケーキを食した時の米粉スポンジケーキの独特のもちもち感があるかどうかで評価する。
風味：スポンジケーキとして良好な食味、香りがあるかどうかで評価する。
ボリューム：一定条件で製造したスポンジケーキのボリュームで評価する。
8) Evaluation criteria for sponge cake evaluation, dough state at the time of cake dough preparation, cake appearance, internal phase / hue, texture, flavor and volume are as follows.
◎: Very good, ○: Good, △: Slightly inferior, ×: Inferior The main criteria for evaluation of each evaluation item are as follows.
Dough state at the time of cake dough preparation: A dough that shows an appropriate viscosity at the time of whipping the dough and uniformly contains gas and reaches an appropriate dough specific gravity in a short time is evaluated as having a good dough state at the time of preparation.
Appearance: The main evaluation criteria are whether the sponge cake swells uniformly and well, whether the surface color is uniform and good, and whether the appearance and shape are clean.
Inner phase / Hue: Evaluate whether the texture and mac of the inner phase are uniform and the hue is uniform and good when the sponge cake is cut.
Texture: Evaluate whether there is a unique feeling of rice flour sponge cake when eating sponge cake.
Flavor: Evaluate whether there is a good taste and aroma as a sponge cake.
Volume: Evaluated by the volume of sponge cake manufactured under certain conditions.
［実施例２］
表２に示すパウンドケーキ配合で種々の本発明の米粉ブレンド粉を用いて、以下に示す製造工程、条件で典型的なバター生地であるパウンドケーキを製造し、米粉ブレンド粉のパウンドケーキ適性を官能評価により評価した。
本法は、油脂（バター）と膨張剤（ベーキングパウダー）により生地にガスを包含させて製造するパウンドケーキの製造法であり、試験結果に再現性があり、かつ工場でのパウンドケーキの多量生産に適した方法であり、米粉ブレンド粉のパウンドケーキ適性を的確に評価できる方法であるため採用した。
[Example 2]
Using the various powdered rice flour blends of the present invention with the compounding of the pound cake shown in Table 2, a pound cake, which is a typical butter dough, is produced in the following production process and conditions, and the suitability of the pound cake of the rice flour blended powder is controlled. It was evaluated by evaluation.
This method is a method for producing a pound cake that is made by adding gas to the dough using fats and oils (butter) and an expanding agent (baking powder). The test results are reproducible, and mass production of the pound cakes at the factory. This method was adopted because it is a method that can accurately evaluate the suitability of a pound cake of rice flour blended powder.
以下にパウンドケーキの製造工程と条件を示す。
ミキシング ：バターに砂糖を入れて白っぽくなるまでよくホイップする。これに溶き卵を３回に分けて加えよく混ぜる。ブレンド粉又は小麦粉とベーキングパウダーをふるいながら加え，ゴムべらで十分混合する。
型入れ ：このパウンドケーキ生地全量を、内側にバターを塗った四角型に入れて、３センチ程度の高さから落としガスをぬく。
焼成 ：型に入ったパウンドケーキ生地をオーブンで１７０℃に熱したオーブンで３５分焼成する。
冷却 ：パウンドケーキを型にいれたまま、常温で１値時間以上冷却する。
その後、官能評価を行う。
The production process and conditions of the pound cake are shown below.
Mixing: add sugar to butter and whip well until whitish. Add the beaten egg in 3 portions and mix well. Add blended flour or wheat flour and baking powder while sifting, and mix well with a rubber spatula.
Put mold: Put the whole amount of the pound cake dough into a square shape with butter inside and drop gas from 3cm height to remove gas.
Baking: The pound cake dough in the mold is baked in an oven heated to 170 ° C. for 35 minutes.
Cooling: Cooling for 1 hour or more at room temperature with the pound cake in the mold.
Then, sensory evaluation is performed.
表２の結果から、本発明の米粉とタンパク質含量が１０．５％以下の国産軟質小麦粉とのブレンド粉のパウンドケーキ製造適性（試験例７〜１２）は、従来の米粉ブレンド粉（比較例４、５）に比べ全般に良好な結果を示した。特に、内相・色相及びボリュームが良好なパウンドケーキが得られた。市販薄力粉１００％の比較例６のパウンドケーキと比較しても本発明の米粉ブレンド粉のパウンドケーキは、同等程度であり、本発明の効果が非常に大きいことが判る。特に、試験例１０、１２の米粉ブレンド粉のパウンドケーキ適性は最も良好な結果を示した。また、アルカリ処理米粉とタンパク質含量が異なる３種の国産軟質小麦粉とをそれぞれ３：７でブレンドした粉を用いた例（試験例９、試験例１２、参考例２）を比較すると、タンパク質含量がより低い（８．７％）国産軟質小麦粉を用いた試験例１２におけるパウンドケーキ適性が優れていた。 From the results shown in Table 2, the compound cake suitability (Test Examples 7 to 12) of the blended powder of the rice flour of the present invention and the domestic soft wheat flour having a protein content of 10.5% or less is the conventional rice flour blended powder (Comparative Example 4). Compared with 5), generally good results were shown. In particular, a pound cake with good internal phase, hue and volume was obtained. Even if it compares with the pound cake of the comparative example 6 of commercially available flour 100%, the pound cake of the rice flour blended powder of this invention is comparable, and it turns out that the effect of this invention is very large. In particular, the suitability of the pound cake of the rice flour blends of Test Examples 10 and 12 showed the best results. Moreover, when the example (Test Example 9, Test Example 12, Reference Example 2) using the powder which blended alkali-treated rice flour and three kinds of domestically produced soft wheat flours having different protein contents in a ratio of 3: 7 is compared, the protein content is Pound cake suitability in Test Example 12 using lower (8.7%) domestic soft wheat flour was excellent.
以上の結果から、本発明の効果は明らかであり、本発明の米粉ブレンド粉を用いることによって、主に油脂の気泡力を利用する典型的なバター生地の洋菓子であるパウンドケーキにおいても、従来の米粉ブレンド粉に比べ飛躍的に高品質の製品が得られ、その品質は市販薄力粉のパウンドケーキと同等であることがわかる。 From the above results, the effect of the present invention is clear. By using the rice flour blended powder of the present invention, even in a pound cake that is a typical butter dough Western confectionery that mainly uses the bubbling power of fats and oils. Compared to the rice flour blended powder, it is possible to dramatically improve the quality of the product, and it is understood that the quality is equivalent to a commercially available powder cake.
１）アルカリ処理米粉Ａ：平均粒径１５．３μｍ、損傷澱粉量１．１％、タンパク質含量０．６０％、非澱粉性糖類１．５％。
２）市販米粉：酵素処理気流製粉米粉、平均粒径５１．７μｍ、損傷澱粉量３．８％、タンパク質含量７．４％、非澱粉性糖類２．５％。
３）市販上新粉：平均粒径８１．８μｍ、損傷澱粉量１１．８％、タンパク質含量６．９％、非澱粉性糖類２．５％。
４）市販道産中力小麦粉：きたほなみ１等粉（タンパク質含量９．６％、アミロース含量２６．５％、吸水５５）、江別製粉（株）製
５）市販国産薄力小麦粉：シロカネ小麦粉（タンパク質含量８．７％、アミロース含量２８．０％、吸水５３）、増田製粉（株）製
６）市販道産中力小麦粉：きたほなみ２等粉（タンパク質含量１１．２％、アミロース含量２６．５％、吸水６０）、江別製粉（株）製
1) Alkali-treated rice flour A: average particle size 15.3 μm, damaged starch amount 1.1%, protein content 0.60%, non-starch sugar 1.5%.
2) Commercial rice flour: Enzyme-treated air-flow milled rice flour, average particle size 51.7 μm, damaged starch amount 3.8%, protein content 7.4%, non-starch sugar 2.5%.
3) Commercially available new powder: average particle size 81.8 μm, damaged starch amount 11.8%, protein content 6.9%, non-starch sugar 2.5%.
4) Commercially available medium strength wheat flour: Kitahonami 1st class flour (protein content 9.6%, amylose content 26.5%, water absorption 55), Ebetsu Flour Mills Co., Ltd. 5) Commercially available domestic thin wheat flour: Shirokane wheat flour (protein Content 8.7%, amylose content 28.0%, water absorption 53), Masuda Flour Mills Co., Ltd. 6) Commercially available medium strength wheat flour: Kitahonami second grade flour (protein content 11.2%, amylose content 26.5% , Water absorption 60), manufactured by Ebetsu Flour Milling Co., Ltd.
７）パウンドケーキ評価、ケーキ生地調製時の生地状態、ケーキの外観、内相・色相、食感、風味、ボリュームの評価基準は以下の通りである。
◎：非常に良好、 ○：良好、 △：やや劣る、 ×：劣る
なお、各評価項目の評価の主な基準は以下の通りである。
ケーキ生地調製時生地状態：生地のミキシング時適当な物性を示し、均一にガスを包含し適切な生地状態に短時間に到達する生地を調製時生地状態が良いと評価する。
外観：パウンドケーキが均一に良く膨らんでいるか、表面色が均一で良好であるか、外観、形状がきれいかどうかを主な評価基準として評価する。
内相・色相：パウンドケーキをカットした時の内相のキメ、マクが均一で色相が均一で良好かどうかで評価する。
食感：パウンドケーキを食した時の米粉スポンジケーキの独特のもちもち感があるかどうかで評価する。
風味：パウンドケーキとして良好な食味、香りがあるかどうかで評価する。
ボリューム：一定条件で製造したパウンドケーキのボリュームで評価する。
7) Evaluation criteria of pound cake evaluation, dough state at the time of cake dough preparation, cake appearance, internal phase / hue, texture, flavor, and volume are as follows.
◎: Very good, ○: Good, △: Slightly inferior, ×: Inferior The main criteria for evaluation of each evaluation item are as follows.
Dough state at the time of preparing the cake dough: A dough that shows appropriate physical properties at the time of mixing the dough and uniformly includes gas and reaches an appropriate dough state in a short time is evaluated as having a good dough state at the time of preparation.
Appearance: The main evaluation criteria are whether the pound cake swells uniformly and well, whether the surface color is uniform and good, and whether the appearance and shape are clean.
Internal phase / hue: Evaluate whether the texture and mac of the internal phase are uniform and the hue is uniform and good when the pound cake is cut.
Texture: Evaluate whether there is a unique feeling of rice flour sponge cake when eating a pound cake.
Flavor: Evaluate whether there is a good taste and aroma as a pound cake.
Volume: Evaluated by the volume of the pound cake produced under certain conditions.
本発明は、食品分野に有用である。 The present invention is useful in the food field.
Claims (4)
(1)生米粒をアルカリ性水溶液とともに粉砕処理するか、または生米粒を粉砕した米粉をアルカリ性水溶液に浸漬処理し、処理後の米粉とアルカリ性水溶液とを分離する工程、
(2)分離した米粉をアルカリ性水溶液に浸漬処理し、処理後の米粉とアルカリ性水溶液とを分離する工程、但し、この工程は、１回または２回以上行う、
(3)得られた米粉を、任意に水洗及び／又は中和した後に、脱水及び／又は乾燥して米粉を得る工程 The manufacturing method in any one of Claims 1-3 whose said rice flour is the rice flour manufactured by the method containing the following process (1)-(3).
(1) A process of pulverizing raw rice grains together with an alkaline aqueous solution, or immersing rice powder obtained by pulverizing raw rice grains in an alkaline aqueous solution, and separating the treated rice flour from the alkaline aqueous solution,
(2) A step of immersing the separated rice flour in an alkaline aqueous solution and separating the treated rice flour from the alkaline aqueous solution, provided that this step is performed once or twice or more.
(3) Step of obtaining rice flour by optionally washing and / or neutralizing the obtained rice flour, followed by dehydration and / or drying
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