JP5912954B2 - Heat-treated rice flour composition and method for producing confectionery or flour - Google Patents
Heat-treated rice flour composition and method for producing confectionery or flour Download PDFInfo
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Description
本発明は、熱処理米粉組成物、および当該熱処理米粉組成物を用いて菓子類または粉物類を製造する方法に関する。詳細には、本発明は、モチモチしていて良好な食感を有し、その一方で歯にまとわりつかず歯切れがよくて飲み込み易い菓子類および粉物類を製造することのできる熱処理米粉組成物および当該熱処理米粉組成物を用いて菓子類または粉物類を製造する方法に関する。 The present invention relates to a heat-treated rice flour composition and a method for producing confectionery or flour using the heat-treated rice flour composition. Specifically, the present invention relates to a heat-treated rice flour composition capable of producing confectionery and powder that are sticky and have a good texture, while being crisp and easy to swallow and are not clinging to teeth. The present invention relates to a method for producing confectionery or flour using the heat-treated rice flour composition.
米粉は古くから、饅頭、団子、餅菓子、せんべいなどの和菓子の製造に広く用いられている。また、近年、モチモチ感を有するパンや菓子を得るために米粉を用いてパンや菓子を製造したり、米粉を用いてお好み焼き、たこ焼き、もんじゃ焼きなどのいわゆる「粉物」（こなものまたはこなもん）を製造する技術などの開発が色々試みられている。 Rice flour has long been widely used in the production of Japanese confectionery such as buns, dumplings, rice cakes, and rice crackers. In recent years, bread and confectionery have been produced using rice flour in order to obtain a moist and baked bread and confectionery. Various attempts have been made to develop technology and the like for manufacturing (Namon).
そのような従来技術としては、（１）原料米またはそれを粉砕したものに、マセレイティング酵素処理を行なった後、製粉および気流粉砕し、その際に、酵素処理前又は酵素処理後に水分を４〜１６％に調整して１２０〜２００℃で熱処理を行なって、パン、菓子、麺類などを製造するための米粉を製造する方法（特許文献１）、（２）もち米以外の原料米を湿式製粉し、脱水、乾燥して得られる平均粒度が１２ミクロン以下で澱粉損傷度が５％以下の極微細米粉を用いた団子類や餅菓子などの食品（特許文献２）、（３）米粒または米粉に圧縮力、衝撃力、摩擦力および／または剪断力を加えることによって製造され、膨潤度が４．５以上で、アミログラフ糊化最高粘度が５００ＢＵ以下の改質米粉を含有する、たこ焼き、お好み焼きまたはもんじゃ焼き用のミックス粉（特許文献３）などを挙げることができる。 As such prior art, (1) raw rice or pulverized raw material is subjected to macerating enzyme treatment, followed by milling and airflow pulverization. A method for producing rice flour for producing bread, confectionery, noodles, etc. by performing heat treatment at 120-200 ° C. adjusted to ˜16% (Patent Document 1), (2) Wet raw rice other than glutinous rice Foods such as dumplings and rice cakes using ultrafine rice flour with an average particle size of 12 microns or less obtained by milling, dehydration and drying and starch damage of 5% or less (Patent Document 2), (3) rice grains or Takoyaki, okonomiyaki, produced by applying compressive force, impact force, frictional force and / or shear force to rice flour and containing modified rice flour having a swelling degree of 4.5 or more and a maximum amylograph pasting viscosity of 500 BU or less Also Flour mix for Monjayaki (Patent Document 3), and the like.
しかし、上記（１）の従来技術は、製粉に当たってマセレイティング酵素処理を行なって米の細胞壁組織を低分子化する必要があるため、目的とする米粉の製造工程が煩雑であり、しかもそれによって得られる米粉を用いて菓子類やお好み焼きなどの粉物類を製造しても、モチモチとした食感を有する菓子類や粉物類が得られにくい。 However, in the prior art (1), since the cell wall tissue of rice needs to be made low molecular by performing maceration enzyme treatment during milling, the production process of the intended rice flour is complicated, and thus obtained. Even if baked goods such as confectionery and okonomiyaki are produced using the rice flour produced, it is difficult to obtain confectionery and powdered foods having a moist texture.
また、上記（２）の従来技術で用いられている平均粒度が１２ミクロン以下で澱粉損傷度が４％以下の米粉を菓子または粉物の製造に用いた場合には、生地にベタつきが生じて取り扱い性や作業性が悪くなったり、得られる菓子類や粉物類は、厚みに欠け、しかも外観が不良であったり、ボソついて不良な食感になり易い。 In addition, when rice flour having an average particle size of 12 microns or less and a starch damage degree of 4% or less used in the prior art (2) is used in the manufacture of confectionery or flour, the dough becomes sticky. The handleability and workability are deteriorated, and the resulting confectionery and powders are not thick, and the appearance is poor, and the texture tends to be poor.
上記（３）の従来技術は、日本酒の原料となる酒米を搗精するときに得られる糠から玄米の外皮部分の糠（赤糠）を除いた「白糠」という特殊な成分や、清酒製造用の酒米の製造時に産出される米粉を用いる技術であるため、特殊な米粉を用いることがあり、しかも当該米粉は米粉中に含まれる澱粉の５０〜９０％がα化されているために、当該米粉を用いて得られるお好み焼き、もんじゃ焼き、たこ焼き、ホットケーキ、蒸しパンなどの粉物類や菓子類は、歯にまとわりついて歯切れが悪く、飲み込みにくい。 The conventional technology of (3) above is a special ingredient called “white rice cake”, which is obtained by removing the rice bran (red rice cake) from the rice cake obtained when brewing sake rice, which is the raw material for sake. Because it is a technology that uses rice flour produced during the production of sake rice, special rice flour may be used, and since the rice flour is pregelatinized 50 to 90% of the starch contained in the rice flour, Okonomiyaki, monja-yaki, takoyaki, hot cakes, steamed bread, and other powdered foods and confectionery obtained using the rice flour are clinging to teeth and crisp and difficult to swallow.
さらに、上記（１）の従来技術では米粉を用いてパンを製造する際にグルテンを添加しており、また上記（３）の従来技術では米粉に多量の小麦粉を添加してミックス粉とし、当該ミックス粉を用いてたこ焼き、お好み焼き、もんじゃ焼き、チヂミを製造していて、いずれも、米粉単独ではパンや粉物などを製造できないため、小麦アレルギー症（グルテンアレルギー症）の人が食する菓子類や粉物類の製造に用いることができない。 Furthermore, in the prior art of (1) above, gluten is added when producing bread using rice flour, and in the prior art of (3) above, a large amount of wheat flour is added to the rice flour to form a mixed flour, Takoyaki, okonomiyaki, monjayaki, chijimi are produced using mixed flour, and none of them can produce bread or flour with rice flour alone, so confectionery eaten by people with wheat allergies (gluten allergies) And cannot be used for the production of powders.
本発明の目的は、モチモチとした良好な食感を有し、その一方で歯にまとわりつかず歯切れがよくて飲み込み易いホットケーキ、パンケーキ、蒸しパン、タイ焼き、マフィン、マドレーヌ、バターケーキ、クッキー、ドーナツ、スコーン、ワッフル、シフォンケーキなどの菓子類、およびお好み焼き、もんじゃ焼き、たこ焼き、チヂミなどのいわゆる粉物類を製造することのできる米粉組成物を提供することである。
本発明の目的は、特殊な副原料や食品添加剤を用いなくても、モチモチとした良好な食感を有し、その一方で歯にまとわりつかず歯切れがよくて飲み込み易い上記した菓子類や粉物類を簡単に製造することのできる米粉組成物を提供することである。
本発明の目的は、小麦粉を使用してもまたは使用しなくても、モチモチとして良好な食感を有し、その一方で歯にまとわりつかず歯切れがよくて飲み込み易い上記した菓子類や粉物類を簡単に製造することのできる米粉組成物を提供することである。
また、本発明の目的は、小麦アレルギー（グルテンアレルギー）の人でも安心して食することのできる、上記した菓子類や粉物類を製造することのできる米粉組成物を提供することである。
さらに、本発明は、前記した米粉組成物を用いて上記した菓子類または粉物類を製造する方法を提供することである。
The object of the present invention is a hot cake, pancake, steamed bread, Thai baked, muffin, madeleine, butter cake, cookie that has a good texture with a moist feeling and is easy to swallow without clinging to teeth It is to provide a rice flour composition capable of producing confectionery such as donuts, scones, waffles, chiffon cakes, and so-called flours such as okonomiyaki, monja-yaki, takoyaki, chijimi.
The object of the present invention is to provide the above-mentioned confectionery and powder that have a good texture and are crisp and easy to swallow without clinging to teeth, without the use of special auxiliary ingredients or food additives It is providing the rice flour composition which can manufacture things easily.
The object of the present invention is to provide the above-mentioned confectionery and powdered foods that have a good texture as mochi-mochi, with or without the use of flour, and that are easy to swallow without clinging to teeth. It is providing the rice flour composition which can be manufactured easily.
Moreover, the objective of this invention is providing the rice flour composition which can manufacture the above-mentioned confectionery and powdered foods which can be eaten safely also by the person of wheat allergy (gluten allergy).
Furthermore, this invention is providing the method of manufacturing above-described confectionery or flour using the above-mentioned rice flour composition.
本発明者らは、上記の目的を達成すべく種々研究を重ねてきた。その結果、０．０５Ｎ酢酸水溶液に可溶性の蛋白質の含有量が特定の範囲内にある熱処理米粉を用いて熱処理米粉組成物を調製し、当該熱処理米粉組成物を用いてホットケーキ、パンケーキ、蒸しパン、タイ焼き、マフィン、マドレーヌ、バターケーキ、クッキー、ドーナツ、スコーン、ワッフル、シフォンケーキなどの菓子類、およびお好み焼き、もんじゃ焼き、たこ焼き、チヂミなどのいわゆる粉物類を製造すると、モチモチとした良好な食感を有し、その一方で歯にまとわりつかず歯切れがよくて飲み込み易い菓子類および粉物類が得られることを見出した。
また、本発明者らは、０．０５Ｎ酢酸水溶液に可溶性の蛋白質の含有量が当該特定の範囲内にある熱処理米粉を用いると、特殊な成分や食品添加剤を用いなくても、モチモチとして良好な食感を有し、その一方で歯にまとわりつかず歯切れがよくて飲み込み易い前記した菓子類や粉物類を円滑に且つ簡単に製造できることを見出した。
さらに、本発明者らは、０．０５Ｎ酢酸水溶液に可溶性の蛋白質の含有量が当該特定の範囲内にある熱処理米粉を用いると、当該熱処理米粉と共に小麦粉を用いてもまたは用いなくても、モチモチとして良好な食感を有し、その一方で歯にまとわりつかず歯切れがよくて飲み込み易い前記した菓子類や粉物類を製造でき、そのため当該熱処理米粉を用いて小麦粉およびグルテンを含有しない熱処理米粉組成物を調製し、その熱処理米粉組成物を用いて菓子類または粉物類を製造すると、小麦アレルギー（グルテンアレルギー）の人でも安心して食すことのできる高品質の菓子類または粉物類が得られることを見出した。
また、本発明者らは、０．０５Ｎ酢酸水溶液に可溶性の蛋白質の含有量が当該特定の範囲内にある熱処理米粉は、特殊な米粉や特別な米粉を用いずに汎用の米粉を用いて、酵素処理やその他の煩雑な処理工程を行なわずに、それぞれの状況に応じて所定の条件を採用して乾熱処理を行うことで簡単に且つ円滑に製造できることを見出し、それらの種々の知見に基づいて本発明を完成した。
The present inventors have made various studies in order to achieve the above object. As a result, a heat-treated rice flour composition is prepared using a heat-treated rice flour having a protein content within a specific range in a 0.05N acetic acid aqueous solution, and the heat-treated rice flour composition is used to make a hot cake, pancake, steamed Bread, Thai-baked, muffin, madeleine, butter cake, cookies, donuts, scones, waffles, chiffon cakes, and other confectionery such as okonomiyaki, monja-yaki, takoyaki, chijimi On the other hand, it was found that confectionery and powders that have a good texture and are easy to swallow without clinging to teeth can be obtained.
In addition, the present inventors use a heat-treated rice flour in which the content of protein soluble in 0.05N acetic acid aqueous solution is within the specific range, so that it is good as mochi-mochi even without using special ingredients or food additives. The present inventors have found that the above-mentioned confectionery and powders that have a good texture and are easy to swallow without clinging to teeth can be produced smoothly and easily.
Furthermore, the present inventors use a heat-treated rice flour in which the content of a protein soluble in a 0.05N acetic acid aqueous solution is within the specific range, whether or not wheat flour is used together with the heat-treated rice flour. As described above, the above-mentioned confectionery and powder can be produced which has a good texture as well as does not cling to teeth and is easy to swallow, and therefore heat-treated rice flour composition containing no wheat flour and gluten using the heat-treated rice flour If a confectionery or a flour is produced using the heat-treated rice flour composition, a high-quality confectionery or a flour that can be safely eaten by people who are allergic to wheat (gluten allergy) is obtained. I found out.
Moreover, the present inventors use general-purpose rice flour without using special rice flour or special rice flour as the heat-treated rice flour in which the content of protein soluble in 0.05N acetic acid aqueous solution is within the specific range, Based on these various findings, we found that it can be easily and smoothly manufactured by performing dry heat treatment using predetermined conditions according to each situation without performing enzyme treatment and other complicated treatment steps. The present invention has been completed.
すなわち、本発明は、
（１） ０．０５Ｎ酢酸水溶液に可溶性の蛋白質の含有量が熱処理米粉１ｇ当たり５〜３５ｍｇである熱処理米粉を含有することを特徴とする菓子類または粉物類の製造用の熱処理米粉組成物である。
That is, the present invention
(1) A heat-treated rice flour composition for producing confectionery or flour, characterized in that it contains heat-treated rice flour having a protein content soluble in 0.05N acetic acid aqueous solution of 5 to 35 mg per gram of heat-treated rice flour. is there.
そして、本発明は、
（２） 熱処理米粉が、米粉中のデンプンをα化させないようにして、０．０５Ｎ酢酸水溶液に可溶性の蛋白質の含有量が熱処理米粉１ｇ当たり５〜３５ｍｇとなる条件下で米粉を乾熱処理して得られたものである前記（１）の熱処理米粉組成物；
（３） ０．０５Ｎ酢酸水溶液に可溶性の蛋白質の含有量が熱処理米粉１ｇ当たり５〜３５ｍｇである熱処理米粉の含有割合が、熱処理米粉組成物に含まれる穀粉の全質量に基づいて３０〜１００質量％である前記（１）又は（２）の熱処理米粉組成物；
（４） ホットケーキ、パンケーキ、蒸しパン、タイ焼き、マフィン、マドレーヌ、バターケーキ、クッキー、ドーナツ、スコーン、ワッフルおよびシフォンケーキから選ばれる菓子類、またはお好み焼き、もんじゃ焼き、たこ焼きおよびチヂミから選ばれる粉物類を製造するための熱処理米粉組成物である請求項（１）〜（３）のいずれかの熱処理米粉組成物；および、
（５） 液体資材を含まないミックス粉である前記（１）〜（４）のいずれかの熱処理米粉組成物；
である。
And this invention,
(2) The heat-treated rice flour is dry-heat treated under the condition that the content of protein soluble in 0.05N acetic acid aqueous solution is 5 to 35 mg per gram of heat-treated rice flour so that the starch in the rice flour is not pregelatinized. The heat-treated rice flour composition of (1), which is obtained;
(3) The content of the heat-treated rice flour in which the content of the protein soluble in the 0.05N acetic acid aqueous solution is 5 to 35 mg per 1 g of the heat-treated rice flour is 30 to 100 mass based on the total mass of the flour contained in the heat-treated rice flour composition. % Of the heat-treated rice flour composition of (1) or (2) above;
(4) Hot cake, pancake, steamed bread, Thai grilled, muffin, madeleine, butter cake, cookie, donut, scone, waffle and chiffon cake, or okonomiyaki, monjayaki, takoyaki and chijimi A heat-treated rice flour composition according to any one of claims (1) to (3), which is a heat-treated rice flour composition for producing flours; and
(5) The heat-treated rice flour composition according to any one of (1) to (4), which is a mixed powder containing no liquid material;
It is.
さらに、本発明は、
（６） 前記（１）〜（５）のいずれかの熱処理米粉組成物を用いて常法によって菓子類または粉物類を製造する方法；および、
（７） 菓子類または粉物類が、ホットケーキ、パンケーキ、蒸しパン、タイ焼き、マフィン、マドレーヌ、バターケーキ、クッキー、ドーナツ、スコーン、ワッフルおよびシフォンケーキから選ばれる菓子、またはお好み焼き、もんじゃ焼き、たこ焼きおよびチヂミから選ばれる粉物である前記（６）の方法；
である。
Furthermore, the present invention provides
(6) A method for producing a confectionery or a powder by a conventional method using the heat-treated rice flour composition of any one of (1) to (5); and
(7) Confectionery or flour is a cake selected from hot cakes, pancakes, steamed bread, Thai baked goods, muffins, madeleine, butter cakes, cookies, donuts, scones, waffles and chiffon cakes, or okonomiyaki, monja ware The method of (6) above, which is a powder selected from Takoyaki and Chijimi;
It is.
０．０５Ｎ酢酸水溶液に可溶性の蛋白質の含有量が熱処理米粉１ｇ当たり５〜３５ｍｇである熱処理米粉を含有する本発明の熱処理米粉組成物を用いて、ホットケーキ、パンケーキ、蒸しパン、タイ焼き、マフィン、マドレーヌ、バターケーキ、クッキー、ドーナツ、スコーン、ワッフル、シフォンケーキなどの菓子類、およびお好み焼き、もんじゃ焼き、たこ焼き、チヂミなどの粉物類を製造すると、モチモチとした良好な食感を有し、その一方で歯にまとわりつかず歯切れがよくて飲み込み易い菓子類および粉物類を製造することができる。
また、０．０５Ｎ酢酸水溶液に可溶性の蛋白質の含有量が熱処理米粉１ｇ当たり５〜３５ｍｇである熱処理米粉を含有する本発明の熱処理米粉組成物は、特殊な成分や食品添加剤を含んでいなくても、モチモチとして良好な食感を有し、その一方で歯にまとわりつかず歯切れがよくて飲み込み易い前記した菓子類や粉物類を円滑に且つ簡単に製造することができる。
さらに、０．０５Ｎ酢酸水溶液に可溶性の蛋白質の含有量が熱処理米粉１ｇ当たり５〜３５ｍｇである熱処理米粉を含有する本発明の熱処理米粉組成物は、小麦粉やグルテンを含有していなくても、モチモチとして良好な食感を有し、その一方で歯にまとわりつかず歯切れがよくて飲み込み易い前記した菓子類や粉物類を製造できるので、小麦粉およびグルテンを含有しない本発明の熱処理米粉組成物を用いることによって、小麦アレルギー（グルテンアレルギー）の人でも安心して食すことのできる、前記した菓子類および粉物類を製造することができる。
また、本発明の熱処理米粉組成物を構成している熱処理米粉は、特殊な米粉や特別な米粉を用いずに、汎用の米粉を用いて、酵素処理やその他の煩雑な処理工程を行なわずに簡単に製造でき、そのため当該熱処理米粉を含有する本発明の熱処理米粉組成物は、汎用の米粉を用いて所定の熱処理を施すことによって０．０５Ｎ酢酸水溶液に可溶性の蛋白質の含有量が熱処理米粉１ｇ当たり５〜３５ｍｇである熱処理米粉をつくり、当該熱処理米粉を用いて、簡単にかつ低コストで製造することができる。
Using the heat-treated rice flour composition of the present invention containing heat-treated rice flour having a content of protein soluble in 0.05N acetic acid aqueous solution of 5 to 35 mg per gram of heat-treated rice flour, hot cake, pancake, steamed bread, Thai-baked, When producing confectionery such as muffins, madeleine, butter cake, cookies, donuts, scones, waffles, chiffon cakes, and okonomiyaki, monja-yaki, takoyaki, chijimi, etc., it has a good texture On the other hand, it is possible to produce confectionery and powder that are not clinging to teeth and are easy to swallow and easy to swallow.
The heat-treated rice flour composition of the present invention containing heat-treated rice flour having a protein content soluble in 0.05N acetic acid aqueous solution of 5 to 35 mg per gram of heat-treated rice flour does not contain any special ingredients or food additives. However, the above-mentioned confectionery and powders that have a good texture as a mochi and are easy to swallow without clinging to the teeth can be produced smoothly and easily.
Furthermore, the heat-treated rice flour composition of the present invention containing heat-treated rice flour having a protein content of 0.05N acetic acid aqueous solution of 5 to 35 mg per gram of heat-treated rice flour can be used even if it does not contain wheat flour or gluten. As described above, the above-mentioned confectionery and powder can be produced which has a good texture and is not clinging to the teeth and is easy to swallow, so the heat-treated rice flour composition of the present invention containing no flour or gluten is used. Thus, the above-described confectionery and powdered foods that can be eaten with peace of mind by people who are allergic to wheat (gluten allergy) can be produced.
Moreover, the heat-treated rice flour constituting the heat-treated rice flour composition of the present invention does not use special rice flour or special rice flour, and uses general-purpose rice flour without performing enzyme treatment or other complicated processing steps. The heat-treated rice flour composition of the present invention containing the heat-treated rice flour can be easily manufactured, and the content of protein soluble in 0.05N acetic acid aqueous solution is 1 g of heat-treated rice flour by applying a predetermined heat treatment using general-purpose rice flour. Heat-treated rice flour that is 5 to 35 mg per unit can be made, and can be produced easily and at low cost using the heat-treated rice flour.
以下に、本発明について詳細に説明する。
本発明の熱処理米粉組成物は、熱処理を施した米粉であって且つ熱処理米粉１ｇ当たり０．０５Ｎ酢酸水溶液に可溶性の蛋白質を５〜３５ｍｇの範囲で含有する熱処理米粉を含有する［以下、米粉（非熱処理米粉または熱処理米粉）１ｇ当たりの０．０５Ｎ酢酸水溶液に可溶性の蛋白質の含有量を、「０．０５Ｎ酢酸可溶性蛋白質の含有量が○○ｍｇ／ｇ」というように表示する］。
０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉を用いることによって、当該熱処理米粉を含有する本発明の熱処理米粉組成物を用いて菓子類または粉物類を製造したときに、モチモチとした良好な食感を有し、その一方で歯にまとわりつかず歯切れがよくて飲み込み易い高品質の菓子類や粉物類を製造することができる。
The present invention is described in detail below.
The heat-treated rice flour composition of the present invention contains heat-treated rice flour that has been heat-treated and contains 5 to 35 mg of protein soluble in 0.05N acetic acid aqueous solution per gram of heat-treated rice flour [hereinafter referred to as rice flour ( The content of protein soluble in 0.05N acetic acid aqueous solution per gram of non-heat-treated rice flour or heat-treated rice flour is indicated as “the content of 0.05N acetic acid-soluble protein is XX mg / g”].
When the heat-treated rice flour having a 0.05N acetic acid soluble protein content of 5-35 mg / g is used to produce confectionery or flour using the heat-treated rice flour composition of the present invention containing the heat-treated rice flour In addition, it is possible to produce high quality confectionery and powdered foods that have a good texture and are easy to swallow without clinging to the teeth.
熱処理を施してない米粉（非熱処理米粉）を用いた場合には、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇの範囲内である場合または５〜３５ｍｇ／ｇの範囲外である場合のいずれにおいても、当該非熱処理米粉を含有する米粉組成物を用いて得られる菓子類および粉物類は、歯にまとわりついて歯切れが悪く飲み込みにくいものとなる。
また、熱処理を施した熱処理米粉であっても、０．０５Ｎ酢酸可溶性蛋白質の含有量が本発明で規定する範囲よりも多い場合には、当該熱処理米粉を含有する熱処理米粉組成物を用いて得られる菓子類および粉物類は、歯にまとわりついて歯切れが悪く飲み込みにくいものになり易い。一方、熱処理を施した熱処理米粉であっても、０．０５Ｎ酢酸可溶性蛋白質の含有量が本発明で規定する範囲よりも少ない場合には、当該熱処理米粉を含有する熱処理米粉組成物を用いて得られる菓子類および粉物類は、モチモチ感のない不良な食感となる。
本発明の熱処理米粉組成物では、熱処理米粉として、０．０５Ｎ酢酸可溶性蛋白質の含有量が７〜３２ｍｇ／ｇである熱処理米粉を用いることが好ましく、０．０５Ｎ酢酸可溶性蛋白質の含有量が１０〜３０ｍｇ／ｇの熱処理米粉を用いることがより好ましい。
When non-heat treated rice flour (non-heat treated rice flour) is used, the content of 0.05N acetic acid soluble protein is within the range of 5 to 35 mg / g or outside the range of 5 to 35 mg / g. In any case, the confectionery and the powder obtained using the rice flour composition containing the non-heat-treated rice flour cling to the teeth and are crisp and difficult to swallow.
Further, even when heat-treated rice flour subjected to heat treatment, if the content of 0.05N acetic acid soluble protein is more than the range specified in the present invention, it is obtained using a heat-treated rice flour composition containing the heat-treated rice flour. The confectionery and powdered foods tend to cling to the teeth and become crisp and difficult to swallow. On the other hand, even if heat-treated rice flour is subjected to heat treatment, if the content of 0.05N acetic acid soluble protein is less than the range specified in the present invention, it is obtained using the heat-treated rice flour composition containing the heat-treated rice flour. The resulting confectionery and powders have a bad texture without stickiness.
In the heat-treated rice flour composition of the present invention, it is preferable to use heat-treated rice flour having a 0.05N acetic acid soluble protein content of 7 to 32 mg / g as the heat treated rice flour, and a 0.05N acetic acid soluble protein content of 10 to 10 mg. More preferably, 30 mg / g heat-treated rice flour is used.
本明細書における米粉の「０．０５Ｎ酢酸可溶性蛋白質の含有量（ｍｇ／ｇ）」は、米粉に０．０５Ｎの酢酸水溶液を加えて抽出処理を行い、当該酢酸水溶液中に抽出された蛋白質の質量（ｍｇ）を測定して、０．０５Ｎの酢酸水溶液で抽出処理を行う前の米粉１ｇ（乾物質量）当たりの当該抽出された蛋白質の質量（ｍｇ）として求められる値をいう。
０．０５Ｎ酢酸可溶性蛋白質の含有量（ｍｇ／ｇ）の具体的な測定方法については、以下の実施例に記載したとおりである。
In this specification, “0.05N acetic acid soluble protein content (mg / g)” of rice flour is determined by adding 0.05N acetic acid aqueous solution to rice flour and subjecting it to extraction treatment. The mass (mg) is measured, and the value is determined as the mass (mg) of the extracted protein per 1 g (dry matter amount) of rice flour before extraction with 0.05N aqueous acetic acid.
A specific method for measuring the content (mg / g) of 0.05N acetic acid-soluble protein is as described in the following examples.
本発明で用いる熱処理米粉では、澱粉のα化度が、熱処理前の米粉のα化度と同じであるか又は差が小さいことが好ましい。かかる点から、本明細書における「米粉中のデンプンをα化させないようにして（α化が生じないようにして）米粉を熱処理する」とは、熱処理前と熱処理後とで米粉のα化度が同じであるか又は差が小さいようにして熱処理を行うことをいう。
また、本発明で用いる熱処理米粉では、米粉に含まれる澱粉の損傷度が、熱処理によって増加しておらず、熱処理前と熱処理後で澱粉の損傷度が同じであるかまたはほぼ同じであることが好ましい。熱処理によって米粉中の澱粉の損傷度が増していると、そのような熱処理米粉を含有する熱処理米粉組成物を用いて得られる菓子類および粉物類は、熱処理前の米粉と物性が大きく相違し、食感、保形性、作業性などが異なったものとなり、り取り扱いにくくなる。
In the heat-treated rice flour used in the present invention, it is preferable that the pregelatinization degree of starch is the same as the pregelatinization degree of rice flour or the difference is small. From this point, in this specification, “the starch in the rice flour is heat-treated so as not to be pregelatinized (so that the pregelatinization does not occur)” means that the degree of pregelatinization of the rice flour before and after the heat treatment Means that the heat treatment is performed so that the difference is the same or the difference is small.
In the heat-treated rice flour used in the present invention, the degree of starch damage contained in the rice flour is not increased by the heat treatment, and the degree of starch damage before or after the heat treatment is the same or almost the same. preferable. When the degree of damage to starch in rice flour is increased by heat treatment, the confectionery and flour obtained using the heat-treated rice flour composition containing such heat-treated rice flour have greatly different physical properties from the rice flour before heat treatment. , Texture, shape retention and workability will be different, making it difficult to handle.
本発明では０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉として、粳米（ウルチ米）を原料として得られた熱処理米粉のみを用いてもよいし、モチ米を原料として得られた熱処理米粉のみを用いてもよいし、または粳米とモチ米の両方を原料として得られた熱処理米粉を用いてもよい。そのうちでも、本発明で用いる熱処理米粉は、粳米（ウルチ米）を原料として得られた熱処理米粉であることが、得られる菓子類または粉物類の品質、コストなどの点から好ましい。 In the present invention, as heat-treated rice flour having a content of 0.05N acetic acid-soluble protein of 5 to 35 mg / g, only heat-treated rice flour obtained from sticky rice (Ulchi rice) as a raw material may be used, or mochi rice as a raw material. Only the obtained heat-treated rice flour may be used, or heat-treated rice flour obtained using both sticky rice and sticky rice as raw materials may be used. Among them, the heat-treated rice flour used in the present invention is preferably heat-treated rice flour obtained from sticky rice (Ulchi rice) as a raw material from the viewpoint of the quality and cost of the resulting confectionery or flour.
本発明では、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉であれば、特に０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇで、澱粉のα化がなく且つ熱処理による澱粉の損傷度の増加のない熱処理米粉であれば、いずれの方法で製造した熱処理米粉であっても使用することができる。 In the present invention, if the heat-treated rice flour has a 0.05N acetic acid-soluble protein content of 5-35 mg / g, then the 0.05N acetic acid-soluble protein content is 5-35 mg / g and the starch is gelatinized. The heat-treated rice flour produced by any method can be used as long as it is heat-treated rice flour that does not increase the degree of starch damage caused by heat treatment.
何ら限定されるものではないが、本発明で用いる０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉は、好ましくは、米粉を、澱粉のα化が生じないようにしながら、１２０℃以下の温度で、外部から水分を供給することなく乾燥下で熱処理することによって円滑に製造することができる。
但し、１２０℃以上の温度であっても、熱処理時間を短くすることによって、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉を製造できる場合もある。
Although not limited in any way, the heat-treated rice flour having a content of 0.05N acetic acid-soluble protein used in the present invention of 5 to 35 mg / g is preferably used while preventing the starch from being gelatinized. It can be produced smoothly by heat treatment under drying at a temperature of 120 ° C. or less without supplying moisture from the outside.
However, even at a temperature of 120 ° C. or higher, heat-treated rice flour having a 0.05N acetic acid-soluble protein content of 5 to 35 mg / g may be produced by shortening the heat treatment time.
米粉を熱処理するに当たっては、加熱処理を施す前の時点での米粉の水分含量が１４質量％以下であることが好ましく、１２質量％以下であることがより好ましく、８〜１０質量％であることが更に好ましい。米粉の水分含量が高いと、熱処理の際に澱粉のα化が生じ易くなる。
また、熱処理時間は、熱処理温度、熱処理に供する米粉の量、米粉の種類、熱処理方法などによって調整するのがよい。１２０℃以下の温度で熱処理を行う場合であっても、熱処理時間が短すぎると０．０５Ｎ酢酸可溶性蛋白質の含有量が３５ｍｇ／ｇよりも多くなることがあり、一方熱処理時間が長すぎると０．０５Ｎ酢酸可溶性蛋白質の含有量が５ｍｇ／ｇよりも少なくなることがある。
In the heat treatment of rice flour, the moisture content of the rice flour before the heat treatment is preferably 14% by mass or less, more preferably 12% by mass or less, and 8 to 10% by mass. Is more preferable. When the water content of rice flour is high, starch is easily α-ized during heat treatment.
The heat treatment time is preferably adjusted according to the heat treatment temperature, the amount of rice flour to be subjected to the heat treatment, the type of rice flour, the heat treatment method, and the like. Even when heat treatment is performed at a temperature of 120 ° C. or lower, if the heat treatment time is too short, the content of 0.05N acetic acid-soluble protein may be more than 35 mg / g, while if the heat treatment time is too long, 0 The content of 0.05N acetic acid soluble protein may be less than 5 mg / g.
０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉を製造するための熱処理装置の種類は特に制限されず、乾熱条件下で加熱できて、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉を製造できる熱処理装置であればいずれの熱処理装置を使用してもよい。限定されるものではないが、熱処理装置としては、例えば、ジャケット付きのリボンミキサー（特許文献４に記載されているような構造を有する穀物熱処理攪拌装置）を使用することができる。 The kind of the heat treatment apparatus for producing the heat-treated rice flour having a 0.05N acetic acid-soluble protein content of 5 to 35 mg / g is not particularly limited and can be heated under dry heat conditions. Any heat treatment apparatus may be used as long as it can produce heat-treated rice flour having a content of 5 to 35 mg / g. Although not limited, as a heat treatment apparatus, for example, a ribbon mixer with a jacket (a grain heat treatment stirring apparatus having a structure as described in Patent Document 4) can be used.
本発明の熱処理米粉組成物は、穀粉として、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉のみを含有していてもよいし、当該熱処理米粉と共に、それ以外の米粉、小麦粉、ライ麦粉、コーンフラワー、大麦粉等の穀粉類；タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉等およびこれらのα化、エーテル化、エステル化、アセチル化、架橋処理等の澱粉類などの１種または２種以上を含有していてもよい。 The heat-treated rice flour composition of the present invention may contain only heat-treated rice flour having a 0.05N acetic acid-soluble protein content of 5 to 35 mg / g as cereal flour, and other rice flour together with the heat-treated rice flour. , Wheat flour, rye flour, corn flour, barley flour, etc .; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, etc. and starches such as α-ized, etherified, esterified, acetylated and crosslinked 1 type or 2 types or more, such as a kind, may be contained.
そのうちでも、本発明の熱処理米粉組成物は、熱処理米粉組成物に含まれる穀粉の全質量に基づいて、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉を６０〜１００質量％の割合で含有していることが好ましく、７０〜１００質量％の割合で含有していることがより好ましく、８０〜１００質量％の割合で含有していることが更に好ましい。
当該熱処理米粉の含有割合が、熱処理米粉組成物に含まれる穀粉の全質量に基づいて６０質量％よりも少ないと、得られる菓子または粉物類におけるモチモチ感が低下し、しかもパサパサとした食感となり易い。
Among them, the heat-treated rice flour composition of the present invention is 60 to 100 heat-treated rice flour having a 0.05N acetate-soluble protein content of 5 to 35 mg / g based on the total mass of flour contained in the heat-treated rice flour composition. It is preferable to contain in the ratio of the mass%, It is more preferable to contain in the ratio of 70-100 mass%, It is still more preferable to contain in the ratio of 80-100 mass%.
When the content ratio of the heat-treated rice flour is less than 60% by mass based on the total mass of the flour contained in the heat-treated rice flour composition, the feeling of stickiness in the resulting confectionery or flour is reduced, and the texture is crisp. It is easy to become.
本発明の熱処理米粉組成物が、穀粉として、（ａ）０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉を含有し、小麦粉、グルテンおよびその他の穀粉を含有しない熱処理米粉組成物であるか、または（ｂ）穀粉として、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉と、グルテンを含有しない穀粉のみを含有する熱処理米粉組成物である場合には、これらの熱処理米粉組成物（ａ）または（ｂ）を用いて製造される菓子類および粉物類は、グルテンを含有しないため、小麦アレルギー（グルテンアレルギー）の人でも安心して食することができる。 The heat-treated rice flour composition of the present invention contains, as flour, (a) heat-treated rice flour having a 0.05N acetate-soluble protein content of 5-35 mg / g, and does not contain wheat flour, gluten or other flour. When it is a composition or (b) heat-treated rice flour composition containing only heat-treated rice flour having a content of 0.05N acetic acid-soluble protein of 5-35 mg / g and flour not containing gluten as flour In addition, confectionery and flour produced using these heat-treated rice flour compositions (a) or (b) do not contain gluten, so even people with wheat allergies (gluten allergies) can eat with peace of mind. Can do.
本発明の熱処理米粉組成物は、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉と共に、液体資材を含有していてもよいが、液体資材を含まない菓子類用または粉物類用のミックス粉の形態にしておくと、長期保存安定性および取り扱い性に優れたものとすることができる。
菓子類用または粉物類用のミックス粉は、製造を目的とする菓子または粉物の種類などに応じて、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇ具である熱処理米粉と共に、他の穀粉（小麦粉、澱粉、コーンフラワー、α化澱粉など）、砂糖、粉ミルク、卵粉、粉末コーヒー、ココア粉末、ドライナッツ片、ドライフルーツ片、食塩、膨張剤、グルコース、増粘剤、香料、山芋粉、鰹節粉末、植物油脂、乳化剤、粉末水あめなどの１種または２種以上を含有することができる。
The heat-treated rice flour composition of the present invention may contain a liquid material together with the heat-treated rice flour having a 0.05N acetic acid-soluble protein content of 5 to 35 mg / g, but for confectionery not containing a liquid material or If it is made into the form of the mixed powder for powders, it can be excellent in long-term storage stability and handleability.
The mixed powder for confectionery or flour is combined with heat-treated rice flour having a content of 0.05N acetic acid soluble protein of 5 to 35 mg / g depending on the type of confectionery or flour intended for production. , Other flour (wheat flour, starch, corn flour, pregelatinized starch, etc.), sugar, powdered milk, egg powder, powdered coffee, cocoa powder, dried nut pieces, dried fruit pieces, salt, swelling agent, glucose, thickener, It can contain 1 type (s) or 2 or more types, such as a fragrance | flavor, a yam powder, a bonito powder, a vegetable oil and fat, an emulsifier, and a powdered candy.
特に、本発明の熱処理米粉組成物が菓子類用のミックス粉である場合に、当該ミックス粉を、例えば、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉と、砂糖、食塩および／または膨張剤からなるシンプルな組成にしておくと、使用者が、当該菓子類用のミックス粉を用いて菓子を製造する際に、当該ミックス粉に、製造しようとする菓子の種類に応じて、例えば、卵液、牛乳、水、粉末コーヒー、ココア粉末、ドライナッツ片、ドライフルーツ片、その他の資材の１種または２種以上を加えることによって、消費者の望む種々の菓子を簡単に製造することができる。 In particular, when the heat-treated rice flour composition of the present invention is a mix powder for confectionery, the mix powder is treated with, for example, heat-treated rice flour having a content of 0.05N acetic acid-soluble protein of 5 to 35 mg / g and sugar. If the user produces a confectionery using the mixed powder for confectionery, the type of confectionery to be produced in the mixed powder. Depending on, for example, egg juice, milk, water, powdered coffee, cocoa powder, dried nut pieces, dried fruit pieces, or other ingredients can be added to produce various confections desired by the consumer. Easy to manufacture.
また、本発明の熱処理米粉組成物が粉物類用のミックス粉である場合に、当該ミックス粉を、例えば、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉と食塩からなるミックス粉、または当該熱処理米粉と食塩と山芋粉からなるミックス粉にしておくと、製造しようとする粉物の種類に応じて、当該ミックス粉と共に、例えば、卵液、水、キャベツ、白菜、ネギ、豚肉、天かす、イカ、鰹節、エビ、青のり、紅ショウガ、タコなどを用いて、消費者の好むお好み焼き、タコ焼き、もんじゃ焼き、チヂミなどの粉物を円滑に製造することができる。 Moreover, when the heat-treated rice flour composition of the present invention is a mixed powder for flours, the mixed powder is, for example, heat-treated rice flour and salt having a content of 0.05N acetic acid-soluble protein of 5 to 35 mg / g. Or mixed powder consisting of the heat-treated rice powder, salt and yam powder, depending on the type of powder to be produced, together with the mixed powder, for example, egg liquid, water, cabbage, Chinese cabbage , Leek, pork, tempura, squid, bonito, shrimp, green paste, red ginger, octopus, etc., can be used to smoothly produce okonomiyaki, octopus, monja-yaki, chijimi, etc. that consumers prefer.
本発明の熱処理米粉組成物における成分組成（各成分の含有割合）は、熱処理米粉組成物がどのような菓子または粉物の製造に用いるものであるかなどに応じて異なり得るが、液体成分を含まない菓子類用または粉物類用のミックス粉である場合には、全穀粉の合計配合量が７０〜１００質量部、砂糖の配合量が０〜３０質量部、膨張剤の配合量が０〜４質量部、食塩の配合量が０〜０．５質量部、その他の非液体資材の配合量が０〜５質量部であって、且つ菓子類用または粉物類用のミックス粉に含まれる全穀粉の合計質量１００質量部に対して、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉の割合が３０〜１００質量部、更には５０〜１００質量部、特に６０〜１００質量部にしておくと、種々の菓子または粉物類の製造に好適に用いることができる。
ミックス粉中に膨張剤を含有させる場合は、膨張剤として、炭酸水素ナトリウムやその他の従来から菓子または粉物類の製造に用いられている膨張剤を用いることができる。
The component composition (content ratio of each component) in the heat-treated rice flour composition of the present invention may vary depending on what kind of confectionery or powder is used for the heat-treated rice flour composition, When it is a mixed powder for confectionery or flour that does not contain, the total amount of whole flour is 70 to 100 parts by mass, the amount of sugar is 0 to 30 parts by mass, and the amount of expansion agent is 0 ~ 4 parts by mass, 0 to 0.5 parts by mass of salt, 0 to 5 parts by mass of other non-liquid materials, and included in the mixed powder for confectionery or flour The ratio of the heat-treated rice flour having a 0.05N acetic acid soluble protein content of 5 to 35 mg / g is 30 to 100 parts by mass, more preferably 50 to 100 parts by mass, with respect to 100 parts by mass of the total mass of the whole flour. If it is 60-100 mass parts, various confectionery or It can be suitably used for the production of flour product such.
When a swelling agent is contained in the mixed powder, a swelling agent that has been conventionally used in the manufacture of confectionery or powder can be used as the swelling agent.
本発明の熱処理米粉組成物を用いて製造される菓子類としては、ホットケーキ、パンケーキ、蒸しパン、タイ焼き、マフィン、マドレーヌ、バターケーキ、クッキー、ドーナツ、スコーン、ワッフル、シフォンケーキなどを挙げることができ、特に本発明の熱処理米粉組成物は、ホットケーキ、蒸しパン、マドレーヌ、バターケーキを製造するのに適している。
また、本発明の熱処理米粉組成物を用いて製造される粉物類としては、お好み焼き、もんじゃ焼き、たこ焼き、チヂミなどを挙げることができ、特に本発明の熱処理米粉組成物は、お好み焼きを製造するのに適している。
Examples of the confectionery produced using the heat-treated rice flour composition of the present invention include hot cakes, pancakes, steamed bread, Thai baked goods, muffins, madeleine, butter cakes, cookies, donuts, scones, waffles, chiffon cakes and the like. In particular, the heat-treated rice flour composition of the present invention is suitable for producing a hot cake, steamed bread, madeleine, butter cake.
Examples of the flours produced using the heat-treated rice flour composition of the present invention include okonomiyaki, monja-yaki, takoyaki, chijimi, etc., and in particular, the heat-treated rice flour composition of the present invention produces okonomiyaki. Suitable for
本発明の熱処理米粉組成物を用いて菓子類または粉物類を製造する際の製法は特に制限されず、菓子または粉物の種類などに応じて、従来から採用されている方法および条件を採用して製造することができる。
何ら限定されるものではないが、本発明の熱処理米粉組成物がホットケーキ用ミックス粉であって、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉１００質量部に対して、砂糖を２０〜３０質量部、食塩を０．２〜０．３質量部、膨張剤を３〜４質量部の割合で含有するホットケーキ用ミックス粉である場合は、卵液２０〜３０質量部と牛乳７０〜８０質量部を予めよく混合しておき、この混合液にホットケーキ用ミックス粉１００質量部を加えて均一に混ぜ合わせ、それにより得られた混合液を、約１７０〜１８０℃に加熱し、必要に応じて油を敷いたフライパン、鉄板、ホットプレートなどの上に、円形などの所望の形状に流し入れ、約２〜３分間加熱して焼き、次いで裏返して約３〜４分間加熱して焼くことによって、よく膨らんでいて厚さがあり、しかもモチモチとした良好な食感を有し、歯にまとわりつかず歯切れがよくて飲み込み易いホットケーキを円滑に製造することができる。
The production method for producing confectionery or flour using the heat-treated rice flour composition of the present invention is not particularly limited, and conventionally employed methods and conditions are adopted depending on the type of confectionery or flour. Can be manufactured.
Although it is not limited at all, the heat-treated rice flour composition of the present invention is a mixed powder for hot cake, and the content of 0.05N acetic acid-soluble protein is 5 to 35 mg / g with respect to 100 parts by mass of the heat-treated rice flour. In the case of a mixed powder for hot cakes containing 20 to 30 parts by mass of sugar, 0.2 to 0.3 parts by mass of salt, and 3 to 4 parts by mass of an expanding agent, 20 to 30 egg liquids Mass parts and 70-80 parts by mass of milk are mixed well in advance, 100 parts by mass of hot cake mix powder is added to this mixed solution and mixed uniformly, and the resulting mixture is about 170-180. Pour into a desired shape, such as a circle, on a frying pan, iron plate, hot plate, etc., which is spread with oil if necessary, bake by heating for about 2-3 minutes, and then turn over and about 3-4 Bake by heating for a minute Accordingly, there is a thickness optionally swollen well, yet has a good texture was heavy but light, can be produced smoothly easily pancakes swallow well crisp Matowaritsukazu the teeth.
本発明の熱処理米粉組成物が、マドレーヌやバターケーキ用のミックス粉であって、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉１００質量部に対して、砂糖を９０〜１１０質量部および膨張剤を１〜２質量部の割合で含有するミックス粉である場合は、ミックス粉１００質量部に、卵液４０〜６０質量部、溶かしバター４０〜６０質量部を混合して生地を調製し、この生地を型に流し入れ、予め加熱しておいてオーブンで、１８０〜１９０℃で約１０〜１５分間焼成することによって、よく膨らんでいて、モチモチとしていて、滑らかで、しっとりした良好な食感を有するマドレーヌやバターケーキを円滑に製造することができる。
マドレーヌやバターケーキなどの製造に当たっては、乾果実片、ナッツ片、蜂蜜、アルコール類などの好みの資材を生地の調製時に添加したり、生地の上にトッピングすることができる。
The heat-treated rice flour composition of the present invention is a mixed powder for madeleine or butter cake, and 90 parts of sugar is added to 100 parts by mass of the heat-treated rice flour having a 0.05N acetic acid soluble protein content of 5-35 mg / g. In the case of a mixed powder containing ~ 110 parts by mass and a swelling agent at a ratio of 1 to 2 parts by mass, 40 to 60 parts by mass of egg liquid and 40 to 60 parts by mass of melted butter are mixed with 100 parts by mass of the mixed powder. Prepare the dough, pour the dough into a mold, preheat it and bake it in an oven at 180-190 ° C for about 10-15 minutes, it is well swollen, sticky, smooth, moist Madeleine and butter cake having a good texture can be produced smoothly.
In the production of madeleine and butter cake, favorite materials such as dried fruit pieces, nut pieces, honey and alcohol can be added during the preparation of the dough, or topped on the dough.
また、本発明の熱処理米粉組成物が蒸しパン用ミックス粉であって、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉１００質量部に対して、砂糖を２０〜３５質量部、食塩を０．５〜２質量部、膨張剤を１〜３質量部の割合で含有する蒸しパン用ミックス粉である場合は、ミックス粉１００質量部に、卵液１０〜２０質量部と牛乳７０〜８０質量部を加えて生地を調製し、それにより得られた生地をアルミカップなどの型に流し入れて、８０〜１００℃の蒸し器に入れて、１５〜２５分間蒸すことによって、よく膨らんでいて厚さがあり、しかもモチモチとした良好な食感を有し、歯にまとわりつかず歯切れがよくて飲み込み易い蒸しパンを円滑に製造することができる。 Moreover, the heat-treated rice flour composition of the present invention is a steamed bread mix powder, and the sugar is 20-35 to 100 parts by mass of the heat-treated rice flour having a 0.05N acetic acid soluble protein content of 5-35 mg / g. In the case of mixed powder for steamed bread containing 0.5 to 2 parts by mass of salt, 0.5 to 2 parts by mass of salt and 1 to 3 parts by mass of an expanding agent, 10 to 20 parts by mass of egg liquid is added to 100 parts by mass of the mixed powder. And dough by adding 70-80 parts by weight of milk, pouring the dough obtained into a mold such as an aluminum cup, placing it in a steamer at 80-100 ° C. and steaming for 15-25 minutes. It is possible to smoothly produce a steamed bread that is swollen and thick, has a good texture, is not clinging to teeth, is crisp and easy to swallow.
本発明の熱処理米粉組成物がお好み焼き用ミックス粉であって、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇである熱処理米粉１００質量部に対して、食塩を１〜３質量部の割合で含有し、場合により更に山芋粉を０〜６０質量部の割合で含有するお好み焼き用ミックス粉である場合は、ミックス粉１００質量部に、卵液３０〜６０質量部、水１５０〜２５０質量部を加え、それに更に好みに応じてキャベツ、ネギ、豚肉、エビ、天かす、イカなどの具材の１種または２種以上を加えて生地を調製し、当該生地を約１７０〜１９０℃に加熱し、必要に応じて油を敷いたフライパン、鉄板、ホットプレートなどの上に、円形などの所望の形状に流し入れ、約５〜８分間加熱して焼き、次いで裏返して約５〜８分間加熱して焼くことによって、よく膨らんでいて厚さがあり、しかもモチモチとした良好な食感を有し、歯にまとわりつかず歯切れがよくて飲み込み易いお好み焼きを円滑に製造することができる。 The heat-treated rice flour composition of the present invention is a mixed powder for okonomiyaki, and the content of 0.05N acetic acid soluble protein is 5 to 35 mg / g. When it is a mixed powder for okonomiyaki, which is contained in a proportion and optionally further containing 0 to 60 parts by weight of yam powder, 100 parts by weight of the mixed powder, 30 to 60 parts by weight of egg liquid, and 150 to 250 parts by weight of water. And then add one or more ingredients such as cabbage, leek, pork, shrimp, tempura, squid, etc. according to your preference, and prepare the dough. Heat and pour into a desired shape such as a circle on a frying pan, iron plate, hot plate, etc. with oil if necessary, heat and bake for about 5-8 minutes, then turn over and heat for about 5-8 minutes To bake Therefore, there is a thickness optionally swollen well, yet has a good texture was heavy but light, can be produced smoothly easily okonomiyaki swallow well crisp Matowaritsukazu the teeth.
以下に実施例によって本発明について具体的に説明するが、本発明は以下の例によって何ら限定されるものではない。
以下の実施例において、米粉（非熱処理米粉および熱処理米粉）中の総蛋白質含有量、０．０５Ｎ酢酸可溶性蛋白質の含有量、澱粉損傷度およびα化度は以下の方法で求めた。
EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.
In the following examples, the total protein content, the content of 0.05N acetic acid-soluble protein, the starch damage degree, and the alpha conversion degree in rice flour (non-heat treated rice flour and heat treated rice flour) were determined by the following methods.
（１）米粉中の総蛋白質含有量：
ＬＥＣＯ社のＴｒｕＭａｃ Ｎを用いて窒素含有量（質量％）から総蛋白質含有量（質量％）を算出した。換算係数は５．９５を使用した。また、炉温度を１１００℃として測定を行った。
(1) Total protein content in rice flour:
The total protein content (% by mass) was calculated from the nitrogen content (% by mass) using TruMac N from LECO. A conversion factor of 5.95 was used. The measurement was performed at a furnace temperature of 1100 ° C.
（２）米粉（非熱処理米粉及び熱処理米粉）中の０．０５Ｎ酢酸可溶性蛋白質の含有量：
（ｉ） 米粉（非熱処理米粉または熱処理米粉）２．２５ｇに０．０５Ｎ酢酸水溶液１５ｍｌを添加して渦流混合機で混合し、次いで６０分間振盪した後、３５００ｒｐｍで５分間遠心分離して液体のほぼ全量を回収した（なお、この一連の操作は２５℃で行った）。
（ii） 上記（ｉ）の操作で残留した沈殿に、０．０５Ｎ酢酸水溶液７．５ｍｌを添加し、軽く振って混合した後、３５００ｒｐｍで５分間遠心分離して、液体分の全量を回収した（この一連の操作は２５℃で行った）。
（iii） 上記（ｉ）で回収した液体分と上記（ii）で回収した液体分を一緒にした後、濾紙（Ｎｏ．２）を用いて濾過し、濾液を０．０５Ｎ酢酸水溶液を用いて２５ｍｌに定量し、液１ｍｌ中の蛋白質の含有量Ｗ（ｍｇ）を、上記（１）の総蛋白質含有量の測定法と同様の方法を採用して測定して（但し測定に当たっては１２５０℃の炉温度を採用）、「０．０５Ｎ酢酸可溶性蛋白質含有量（ｍｇ／ｇ）」［米粉１ｇ当たりの０．０５Ｎ酢酸可溶性蛋白質の含有量（ｍｇ）］を下記の式〈１〉により求めた。
０．０５Ｎ酢酸可溶性蛋白質含有量（ｍｇ／ｇ）＝（Ｗ×２５）÷２．２５ 〈１〉
(2) Content of 0.05N acetic acid soluble protein in rice flour (non-heat treated rice flour and heat treated rice flour):
(I) 15 ml of 0.05N acetic acid aqueous solution is added to 2.25 g of rice flour (non-heat treated rice flour or heat treated rice flour), mixed with a vortex mixer, then shaken for 60 minutes, then centrifuged at 3500 rpm for 5 minutes to obtain a liquid Almost the entire amount was recovered (note that this series of operations was performed at 25 ° C.).
(Ii) 7.5 ml of 0.05N acetic acid aqueous solution was added to the precipitate remaining in the above operation (i), mixed by shaking lightly, and then centrifuged at 3500 rpm for 5 minutes to recover the entire amount of liquid. (This series of operations was performed at 25 ° C.).
(Iii) The liquid content recovered in (i) above and the liquid content recovered in (ii) above are combined and filtered using filter paper (No. 2), and the filtrate is filtered using 0.05N acetic acid aqueous solution. Quantify to 25 ml, and measure the protein content W (mg) in 1 ml of the liquid by using the same method as the method for measuring the total protein content in (1) above (however, at 1250 ° C. Furnace temperature was employed), “0.05N acetic acid soluble protein content (mg / g)” [0.05N acetic acid soluble protein content per gram of rice flour (mg)] was determined by the following formula <1>.
0.05N acetic acid soluble protein content (mg / g) = (W × 25) ÷ 2.25 <1>
（３）米粉の澱粉損傷度：
Ｍｅｇａｚｙｍｅ社製「ＳＴＡＲＣＨ ＤＡＭＡＧＥ ＡＳＳＡＹ ＫＩＴ」を使用して、当該キットに添付されたプロトコールに従って、株式会社日立製作所製「U―２０００A 吸光光度計」にて５１０nmにおける吸光度を測定することによって、米粉の澱粉損傷度（％）を求めた。
(3) Starch damage degree of rice flour:
By measuring the absorbance at 510 nm with “U-2000A Absorbance Spectrometer” manufactured by Hitachi, Ltd. according to the protocol attached to the kit, using “STAR DAMAGE ASSAY KIT” manufactured by Megazyme. The degree of damage (%) was determined.
（４）米粉のα化度：
β−アミラーゼ・プルラナーゼ法を用いて測定した。
(4) α degree of rice flour:
It measured using (beta) -amylase pullulanase method.
《製造例１》［熱処理米粉（Ａ1）〜（Ａ7）の調製］
（１） 米粉（Ａ0）（熱処理前の米粉）（木徳神糧社製「米粉ファイン（国産）」、総蛋白質含有量＝５５ｍｇ／ｇ、０．０５Ｎ酢酸可溶性蛋白質の含有量＝３６ｍｇ／ｇ、澱粉損傷度＝２．３％、α化度＝４．６％）を６５０ｇずつをポリプロピレン／ポリエステル積層フィルムからなるパウチに入れたものを６個作製した。
（２） 上記（１）で作製した第１のパウチ入り米粉を、パウチの口を閉じて１００℃の恒温槽に入れて１５分間熱処理した後、恒温槽から取出し、全体の温度が常温（２５℃）になった段階でパウチから熱処理米粉［以下「熱処理米粉（Ａ1）」という］を取り出して、熱処理米粉（Ａ1）の総蛋白質含有量、０．０５Ｎ酢酸可溶性蛋白質の含有量、澱粉損傷度およびα化度を上記した方法で測定したところ、下記の表１に示すとおりであった。
（２） 上記（１）で作製した第２のパウチ入り米粉、第３のパウチ入り米粉、第４のパウチ入り米粉、第５のパウチ入り米粉および第６のパウチ入り米粉を、パウチの口を閉じて、１００℃の恒温槽に入れて、それぞれ３０分間、４５分間、６０分間、９０分間および１２０分間熱処理して、熱処理米粉（Ａ2）、（Ａ3）、（Ａ3）、（Ａ4）、（Ａ5）および（Ａ6）をそれぞれ調製し、全体の温度が常温（２５℃）になった段階でパウチからそれぞれの熱処理米粉を取り出して、上記した方法で総蛋白質含有量、０．０５Ｎ酢酸可溶性蛋白質の含有量、澱粉損傷度およびα化度を上記した方法で測定したところ、下記の表１に示すとおりであった。
（３） 上記の米粉（Ａ0）を乾熱式の穀物熱処理攪拌装置［ジャケット付きのリボンミキサー（特許文献４に記載されているような構造を有する穀物熱処理攪拌装置）］に供給して１２０℃の温度で６０分間熱処理して熱処理米粉（Ａ7）を調製し、熱処理米粉（Ａ7）の温度が常温（２５℃）になった段階で、上記した方法で総蛋白質含有量、０．０５Ｎ酢酸可溶性蛋白質の含有量、澱粉損傷度およびα化度を上記した方法で測定したところ、下記の表１に示すとおりであった。
<< Production Example 1 >> [Preparation of Heat-treated Rice Flours (A 1 ) to (A 7 )]
(1) Rice flour (A 0 ) (Rice flour before heat treatment) (“Kokutoku Fines” produced in Japan), total protein content = 55 mg / g, 0.05N acetic acid soluble protein content = 36 mg / g , Starch damage degree = 2.3%, pregelatinization degree = 4.6%) were prepared by putting 650 g each in a pouch made of a polypropylene / polyester laminated film.
(2) The first pouched rice flour prepared in (1) above is put into a thermostatic bath at 100 ° C. with the mouth of the pouch closed, heat-treated for 15 minutes, and then taken out from the thermostatic bath. When the heat-treated rice flour (hereinafter referred to as “heat-treated rice flour (A 1 )”) is taken out from the pouch, the total protein content of the heat-treated rice flour (A 1 ), the content of 0.05N acetic acid soluble protein, starch When the degree of damage and the degree of pregelatinization were measured by the methods described above, they were as shown in Table 1 below.
(2) The second pouched rice flour, the third pouched rice flour, the fourth pouched rice flour, the fifth pouched rice flour and the sixth pouched rice flour prepared in (1) above, Closed, put in a constant temperature bath at 100 ° C., heat treated for 30 minutes, 45 minutes, 60 minutes, 90 minutes and 120 minutes, respectively, heat treated rice flour (A 2 ), (A 3 ), (A 3 ), (A 4 ), (A 5 ) and (A 6 ) were prepared, and each heat-treated rice flour was taken out from the pouch when the whole temperature reached room temperature (25 ° C.). The content of 0.05N acetic acid-soluble protein, the degree of starch damage and the degree of pregelatinization were measured by the methods described above, and as shown in Table 1 below.
(3) The rice flour (A 0 ) is supplied to a dry heat type grain heat treatment stirring apparatus [ribbon mixer with jacket (grain heat treatment stirring apparatus having a structure as described in Patent Document 4)]. A heat-treated rice flour (A 7 ) was prepared by heat treatment at a temperature of 60 ° C. for 60 minutes, and when the temperature of the heat-treated rice flour (A 7 ) reached room temperature (25 ° C.), the total protein content of 0. The content of 05N acetic acid-soluble protein, the degree of starch damage and the degree of pregelatinization were measured by the methods described above, and as shown in Table 1 below.
《製造例２》［熱処理米粉（Ｂ1）の調製］
米粉（Ｂ0）（熱処理前の米粉）（木徳神糧社製「米穀粉Ｂ」、総蛋白質含有量＝７０ｍｇ／ｇ、０．０５Ｎ酢酸可溶性蛋白質の含有量＝４２ｍｇ／ｇ、澱粉損傷度＝８．６％、α化度＝２０．２％）を製造例１で使用したのと同じ乾熱式の穀物熱処理攪拌装置（ジャケット付きのリボンミキサー）に供給して１２０℃の温度で６０分間熱処理して熱処理米粉（Ｂ1）を調製し、熱処理米粉（Ｂ1）の温度が常温（２５℃）になった段階で、上記した方法で総蛋白質含有量、０．０５Ｎ酢酸可溶性蛋白質の含有量、澱粉損傷度およびα化度を上記した方法で測定したところ、下記の表１に示すとおりであった。
<< Production Example 2 >> [Preparation of heat-treated rice flour (B 1 )]
Rice flour (B 0 ) (rice flour before heat treatment) (“Korean flour B” manufactured by Kintokujinsai Co., Ltd.) Total protein content = 70 mg / g, 0.05N acetic acid soluble protein content = 42 mg / g, starch damage degree = 8.6%, α degree = 20.2%) is fed to the same dry heat-type grain heat agitator (jacketed ribbon mixer) used in Production Example 1 at a temperature of 120 ° C. for 60 minutes. Heat-treated rice flour (B 1 ) is prepared by heat treatment, and when the temperature of the heat-treated rice flour (B 1 ) reaches room temperature (25 ° C.), the total protein content and 0.05N acetic acid soluble protein content are as described above. When the amount, starch damage degree and pregelatinization degree were measured by the methods described above, they were as shown in Table 1 below.
《製造例３》［熱処理米粉（Ｃ1）〜（Ｃ2）の調製］
（１）米粉の製造：
（ｉ）原料米（新潟県産コシヒカリ）１５ｋｇを株式会社井関邦栄製造所製の電子自動洗米機「ＰＯＬＩＳＨ ＢＯＹ ＲＷ−１５０」を用いて、温度１５℃の水で３分間洗米した後、水から取り出してテンパリングを行なった（このときの米の水分含量＝２０．４質量％）。
（ii） 上記（ｉ）で得られた加水・調湿した米（米粒）を、ホソカワミクロン社製「ＡＣＭパルベライザ」（分級機能付き気流式粉砕機）に、４０ｋｇ／ｈｒの供給量で供給して、粉砕ロータの回転数６０００ｐｐｍおよび分級ロータの回転数１０００ｐｐｍ、気流温度３０℃の条件下に粉砕し分級して粉砕機から取り出して、米粉（総蛋白質含有量＝５８ｍｇ／ｇ、０．０５Ｎ酢酸可溶性蛋白質の含有量＝４０ｍｇ／ｇ、澱粉損傷度＝１０．５％、α化度＝２８．５％）［以下「米粉（Ｃ0）」という］を製造した。
（２） 上記（１）で得られた米粉（Ｃ0）（熱処理前の米粉）の６５０ｇずつをポリプロピレン／ポリエステル積層フィルムからなるパウチに入れたものを２個作製した。
（３） 上記（２）で作製した第１のパウチ入り米粉を、パウチの口を閉じて１００℃の恒温槽に入れて３０分間熱処理した後、恒温槽から取出し、全体の温度が常温（２５℃）になった段階でパウチから熱処理米粉［以下「熱処理米粉（Ｃ1）」という］を取り出して、熱処理米粉（Ｃ1）の総蛋白質含有量、０．０５Ｎ酢酸可溶性蛋白質の含有量、澱粉損傷度およびα化度を上記した方法で測定したところ、下記の表１に示すとおりであった。
（４） 上記（２）で作製した第２のパウチ入り米粉を、パウチの口を閉じて、１００℃の恒温槽に入れて９０分間熱処理して熱処理米粉（Ｃ2）を調製し、全体の温度が常温（２５℃）になった段階でパウチから熱処理米粉（Ｃ2）を取り出して、上記した方法で総蛋白質含有量、０．０５Ｎ酢酸可溶性蛋白質の含有量、澱粉損傷度およびα化度を上記した方法で測定したところ、下記の表１に示すとおりであった。
<< Production Example 3 >> [Preparation of heat-treated rice flour (C 1 ) to (C 2 )]
(1) Production of rice flour:
(I) After 15 kg of raw rice (Koshihikari from Niigata Prefecture) was washed with water at a temperature of 15 ° C. for 3 minutes using an electronic automatic rice washing machine “POLISH BOY RW-150” manufactured by Izeki Kuniei Manufacturing Co., Ltd. And tempering was performed (the water content of the rice at this time = 20.4% by mass).
(Ii) The hydrated / humidified rice (rice grain) obtained in (i) above is supplied to “ACM Pulverizer” (airflow type pulverizer with classification function) manufactured by Hosokawa Micron Corporation at a supply rate of 40 kg / hr. Pulverizing under the conditions of pulverization rotor rotation speed 6000 ppm and classification rotor rotation speed 1000 ppm, airflow temperature 30 ° C., classifying and taking out from the pulverizer, rice flour (total protein content = 58 mg / g, 0.05N acetic acid soluble Protein content = 40 mg / g, starch damage = 10.5%, pregelatinization = 28.5%) [hereinafter referred to as “rice flour (C 0 )”].
(2) Two pieces of 650 g of the rice flour (C 0 ) (rice flour before heat treatment) obtained in the above (1) were put in a pouch made of a polypropylene / polyester laminated film were produced.
(3) The first pouched rice flour prepared in (2) above was heat-treated for 30 minutes after closing the mouth of the pouch and placed in a thermostatic bath at 100 ° C., and the whole temperature was room temperature (25 When the heat-treated rice flour (hereinafter referred to as “heat-treated rice flour (C 1 )”) is taken out from the pouch, the total protein content of the heat-treated rice flour (C 1 ), the content of 0.05N acetate-soluble protein, starch When the degree of damage and the degree of pregelatinization were measured by the methods described above, they were as shown in Table 1 below.
(4) The second pouched rice flour produced in (2) above is closed in a pouch, placed in a constant temperature bath at 100 ° C. and heat treated for 90 minutes to prepare heat treated rice flour (C 2 ), When the temperature reaches room temperature (25 ° C.), the heat-treated rice flour (C 2 ) is taken out from the pouch, and the total protein content, 0.05N acetic acid-soluble protein content, starch damage degree, and degree of pregelatinization are as described above. Was measured by the method described above, and was as shown in Table 1 below.
《製造例４》［熱処理米粉（Ｄ1）〜（Ｄ2）の調製］
（１）米粉の製造：
（ｉ） 原料米（新潟県産コシヒカリ）１５ｋｇを株式会社井関邦栄製造所製の電子自動洗米機「ＰＯＬＩＳＨ ＢＯＹ ＲＷ−１５０」を用いて、温度１５℃の水で３分間洗米した後、水から取り出してテンパリングを行なった（このときの米の水分含量＝３０．０質量％）。
（ii） 上記（ｉ）で得られた加水・調湿した米（米粒）を、ホソカワミクロン社製「ＡＣＭパルベライザ」（分級機能付き気流式粉砕機）に、１０ｋｇ／ｈｒの供給量で供給して、粉砕ロータの回転数４０００ｐｐｍおよび分級ロータの回転数１５００ｐｐｍ、気流温度３０℃の条件下に粉砕し分級して粉砕機から取り出して、米粉（総蛋白質含有量＝６２ｍｇ／ｇ、０．０５Ｎ酢酸可溶性蛋白質の含有量＝３１ｍｇ／ｇ、澱粉損傷度＝３．６％、α化度＝６．１％）（［以下「米粉（Ｄ0）」という］を製造した。
（２） 上記（１）で得られた米粉（Ｄ0）の６５０ｇずつをポリプロピレン／ポリエステル積層フィルムからなるパウチに入れたものを２個作製した。
（３） 上記（２）で作製した第１のパウチ入り米粉を、パウチの口を閉じて１００℃の恒温槽に入れて１０分間熱処理した後、恒温槽から取出し、全体の温度が常温（２５℃）になった段階でパウチから熱処理米粉［以下「熱処理米粉（Ｄ1）」という］を取り出して、熱処理米粉（Ｄ1）の総蛋白質含有量、０．０５Ｎ酢酸可溶性蛋白質の含有量、澱粉損傷度およびα化度を上記した方法で測定したところ、下記の表１に示すとおりであった。
（４） 上記（２）で作製した第２のパウチ入り米粉を、パウチの口を閉じて１００℃の恒温槽に入れて３０分間熱処理して熱処理米粉（Ｄ2）を調製し、全体の温度が常温（２５℃）になった段階でパウチから熱処理米粉（Ｄ2）を取り出して、上記した方法で総蛋白質含有量、０．０５Ｎ酢酸可溶性蛋白質の含有量、澱粉損傷度およびα化度を上記した方法で測定したところ、下記の表１に示すとおりであった。
<< Production Example 4 >> [Preparation of Heat-treated Rice Flour (D 1 ) to (D 2 )]
(1) Production of rice flour:
(I) After 15 kg of raw rice (Koshihikari from Niigata Prefecture) was washed with water at a temperature of 15 ° C. for 3 minutes using an electronic automatic rice washing machine “POLISH BOY RW-150” manufactured by Kunei Izeki Co., Ltd. And tempering was performed (the water content of the rice at this time = 30.0% by mass).
(Ii) The hydrolyzed / humidified rice (rice grain) obtained in (i) above is supplied to Hosokawa Micron's “ACM Pulverizer” (airflow crusher with classification function) at a supply rate of 10 kg / hr. Pulverized under the conditions of a rotation speed of the pulverization rotor of 4000 ppm and a rotation speed of the classification rotor of 1500 ppm and an airflow temperature of 30 ° C., and classified and taken out from the pulverizer. Rice flour (total protein content = 62 mg / g, 0.05N acetic acid soluble Protein content = 31 mg / g, starch damage degree = 3.6%, pregelatinization degree = 6.1% ([hereinafter referred to as “rice flour (D 0 )”) was produced.
(2) Two pieces of 650 g of the rice flour (D 0 ) obtained in (1) above were put in a pouch made of a polypropylene / polyester laminated film were produced.
(3) The first pouched rice flour produced in (2) above was heat-treated for 10 minutes after closing the mouth of the pouch and placed in a constant temperature bath at 100 ° C., and the whole temperature was room temperature (25 ° C), the heat-treated rice flour (hereinafter referred to as “heat-treated rice flour (D 1 )”) is taken out from the pouch, and the total protein content of the heat-treated rice flour (D 1 ), the content of 0.05N acetic acid soluble protein, starch When the degree of damage and the degree of pregelatinization were measured by the methods described above, they were as shown in Table 1 below.
(4) Prepare the heat-treated rice flour (D 2 ) by heat-treating the second pouched rice flour produced in (2) above with the pouch closed and placing it in a 100 ° C. constant temperature bath for 30 minutes. When the temperature reaches room temperature (25 ° C.), the heat-treated rice flour (D 2 ) is taken out from the pouch, and the total protein content, 0.05N acetic acid-soluble protein content, starch damage degree and α-degree are obtained by the above-described methods. When measured by the method described above, it was as shown in Table 1 below.
《実施例１》［ホットケーキ用ミックス粉およびホットケーキの製造］
（１） 製造例１で用いた熱処理前の米粉（Ａ0）、製造例１で得られた熱処理米粉（Ａ1）〜（Ａ7）、製造例２で用いた熱処理前の米粉（Ｂ0）、製造例２で得られた熱処理米粉（Ｂ1）、製造例３で用いた熱処理前の米粉（Ｃ0）、製造例３で得られた熱処理米粉（Ｃ1）〜（Ｃ2）、製造例４で用いた熱処理前の米粉（Ｄ0）、製造例４で得られた熱処理米粉（Ｄ1）〜（Ｄ2）のそれぞれに、砂糖、グルコース、食塩および膨張剤（炭酸水素ナトリウム）を下記の表２に示す量で配合して、ホットケーキ用ミックス粉をそれぞれ製造した。
<< Example 1 >> [Production of hot cake mix powder and hot cake]
(1) Rice flour before heat treatment used in Production Example 1 (A 0 ), heat treated rice flour (A 1 ) to (A 7 ) obtained in Production Example 1, and rice flour before heat treatment used in Production Example 2 (B 0 ), Heat treated rice flour (B 1 ) obtained in Production Example 2, rice flour before heat treatment used in Production Example 3 (C 0 ), heat treated rice flour (C 1 ) to (C 2 ) obtained in Production Example 3, Before the heat treatment rice flour (D 0 ) used in Production Example 4 and each of the heat treated rice flours (D 1 ) to (D 2 ) obtained in Production Example 4, sugar, glucose, salt and a swelling agent (sodium bicarbonate) Were mixed in the amounts shown in Table 2 below to produce hot cake mix powders, respectively.
（２） 卵５０ｇと牛乳１５０ｇを混合して調製した卵乳液２００ｇを、上記の（１）で製造したそれぞれのホットケーキ用ミックス粉２００ｇに加えてよく混ぜて生地をそれぞれつくった。
（３） 上記（２）で得られたそれぞれの生地を、１７０℃に予め加熱しておいたグリドル（鉄板）の上に、約１２〜１３ｃｍの直径の円形に流し入れて２分間焼成した後、ひっくり返して４分間焼成してホットケーキをそれぞれ製造した。
（４） 上記（３）で得られたそれぞれのホットケーキの食感（モチモチ感）および飲み込み易さを下記の表３に示す評価基準にしたがって１０名のパネラーが評価し、その平均値を採ったところ、下記の表４に示すとおりであった。
(2) 200 g of egg milk solution prepared by mixing 50 g of egg and 150 g of milk was added to each 200 g of the mixed powder for hot cake produced in (1) above and mixed well to prepare dough.
(3) After each dough obtained in (2) above was poured into a circular shape having a diameter of about 12 to 13 cm on a griddle (iron plate) preheated to 170 ° C., and fired for 2 minutes, It was turned upside down and baked for 4 minutes to produce each hot cake.
(4) Ten panelists evaluated the texture (moist feeling) and ease of swallowing of each hot cake obtained in (3) above according to the evaluation criteria shown in Table 3 below, and took the average value. As a result, it was as shown in Table 4 below.
上記の表４にみるように、実験番号２〜５、１２および１５〜１６では、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇの範囲内である熱処理米粉を用いてホットケーキ用ミックス粉を調製し、当該ホットケーキミックス粉を用いてホットケーキを製造したことにより、モチモチ感の評点が２．０〜２．９点であってモチモチとして良好な食感を有し、しかも飲み込み易さの評点が２．２〜３．０点であって歯にまとわりつかず歯切れがよくて飲み込み易い、高品質のホットケーキが得られている。 As seen in Table 4 above, in Experiment Nos. 2-5, 12, and 15-16, the heat-treated rice flour having a 0.05N acetic acid soluble protein content in the range of 5-35 mg / g is used for hot cakes. By preparing a mixed powder and producing a hot cake using the hot cake mixed powder, the mochi-mochi score is 2.0 to 2.9, and it has a good texture as a mochi-mochi and is swallowed A high-quality hot cake that has a score of ease of 2.2 to 3.0, does not cling to the teeth, is crisp and easy to swallow is obtained.
それに対して、実験番号１、９および１１では、０．０５Ｎ酢酸可溶性蛋白質の含有量が３５ｍｇ／ｇよりも多い非熱処理米粉を用いてホットケーキ用ミックス粉を調製し、当該ホットケーキミックス粉を用いてホットケーキを製造したことにより、実験番号１、９および１１で得られたホットケーキは、モチモチ感には優れているが、飲み込み易さの評点が１．３〜１．９点であって、歯にまとわりついて歯切れが悪く飲み込みにくい。
また、実験番号１４では、０．０５Ｎ酢酸可溶性蛋白質の含有量は５〜３５ｍｇ／ｇの範囲内にあるが熱処理されていない米粉をを用いてホットケーキミックス粉を調製し、当該ホットケーキミックス粉を用いてホットケーキを製造したことにより、実験番号１４で得られたホットケーキは、モチモチ感には優れているものの、飲み込み易さの評点が１．４点であって、歯にまとわりついて歯切れが悪く飲み込みにくい。
On the other hand, in Experiment Nos. 1, 9 and 11, mixed powder for hot cake was prepared using non-heat-treated rice flour having a 0.05N acetic acid soluble protein content of more than 35 mg / g, and the hot cake mixed powder was The hot cakes obtained in Experiment Nos. 1, 9 and 11 were excellent in mochi-mochi, but the ease of swallowing was 1.3 to 1.9. It is difficult to swallow and cling to teeth.
Moreover, in experiment number 14, the content of 0.05N acetic acid soluble protein is in the range of 5 to 35 mg / g, but a hot cake mix powder is prepared using unheat-treated rice flour, and the hot cake mix powder Although the hot cake obtained in Experiment No. 14 is excellent in the mochi mochi feeling, the score of ease of swallowing is 1.4 points, and it clings to the teeth and is crisp Is bad and hard to swallow.
また、実験番号６〜８、１０および１３では、０．０５Ｎ酢酸可溶性蛋白質の含有量が５ｍｇ／ｇよりも少ない熱処理米粉を用いてホットケーキ用ミックス粉を調製し、当該ホットケーキミックス粉を用いてホットケーキを製造したことにより、実験番号６〜８、１０および１３で得られたホットケーキは、飲み込み易いが、モチモチ感の評点が１．４〜１．８点であってモチモチ感が小さく、食感に劣っている。 Moreover, in experiment numbers 6-8, 10 and 13, the mix powder for hot cakes was prepared using the heat-treated rice flour in which the content of 0.05N acetic acid-soluble protein is less than 5 mg / g, and the hot cake mix powder was used. As a result, the hot cakes obtained in Experiment Nos. 6-8, 10 and 13 were easy to swallow, but the mochi-mochi score was 1.4-1.8 and the mochi-mochi feeling was small. , The texture is inferior.
《実施例２》［お好み焼き用ミックス粉およびお好み焼きの製造］
（１） 製造例１で用いた熱処理前の米粉（Ａ0）、製造例１で調製した熱処理米粉（Ａ2）、（Ａ3）および（Ａ5）のそれぞれ１００質量部に食塩２質量部を添加して、お好み焼き用ミックス粉をそれぞれ製造した。
（２） 上記（１）で得られたそれぞれのお好み焼き用ミックス粉１０２ｇに、水２００ｇおよび全卵液５０ｇを混合して生地をそれぞれ調製し、それぞれの生地に刻みキャベツ２００ｇをそれぞれ加えて混ぜ合わせた、それを１８０℃に予め加熱しておいたグリドル（鉄板）の上に円形に流し入れて６分半焼成した後、ひっくり返して６分半焼成してお好み焼きをそれぞれ製造した。
（３） 上記（３）で得られたそれぞれのお好み焼きの食感（モチモチ感）および飲み込み易さを上記の表４に示す評価基準にしたがって１０名のパネラーが評価し、その平均値を採ったところ、下記の表５に示すとおりであった。
<< Example 2 >> [Production of Okonomiyaki Mixed Powder and Okonomiyaki]
(1) Rice powder before heat treatment used in Production Example 1 (A 0 ), heat treated rice flour prepared in Production Example 1 (A 2 ), (A 3 ) and 100 parts by mass of (A 5 ), 2 parts by mass of salt Was added to produce okonomiyaki mixed powder.
(2) Each dough is prepared by mixing 200 g of water and 50 g of whole egg liquid with 102 g of each okonomiyaki mixed powder obtained in (1) above, and adding 200 g of cabbage to each dough and mixing them together. The okonomiyaki was prepared by pouring it in a circle on a griddle (iron plate) preheated to 180 ° C. and baking it for 6 minutes and a half, then turning it over and baking for 6 minutes and a half.
(3) Ten panelists evaluated the texture (mochi-mochi) and ease of swallowing of each okonomiyaki obtained in (3) above according to the evaluation criteria shown in Table 4 above, and took the average value. However, it was as shown in Table 5 below.
上記の表５にみるように、実験番号２および３では、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇの範囲内である熱処理米粉（Ａ2）または（Ａ3）を用いてお好み焼き用ミックス粉を調製し、当該お好み焼き用ミックス粉を用いてお好み焼きを製造したことにより、モチモチ感の評点が２．４点または２．１点であってモチモチとして良好な食感を有し、しかも飲み込み易さの評点が２．８点または２．２点であって歯にまとわりつかず歯切れがよくて飲み込み易い、高品質のお好み焼きが得られている。 As seen in Table 5 above, in Experiment Nos. 2 and 3, heat-treated rice flour (A 2 ) or (A 3 ) having a 0.05N acetic acid soluble protein content in the range of 5 to 35 mg / g was used. By preparing okonomiyaki mix powder and producing okonomiyaki using the okonomiyaki mix powder, the mochi mochi score is 2.4 points or 2.1 points, and has a good texture as mochi mochi, Moreover, a high-quality okonomiyaki is obtained that has a score of 2.8 or 2.2 for ease of swallowing, is not clinging to the teeth, is crisp and easy to swallow.
それに対して、実験番号１では、０．０５Ｎ酢酸可溶性蛋白質の含有量が３５ｍｇ／ｇよりも多い非熱処理米粉（Ａ0）を用いてお好み焼き用ミックス粉を調製し、当該お好み焼き用ミックス粉を用いてお好み焼きを製造したことにより、実験番号１で得られたお好み焼きはモチモチ感には優れているが、飲み込み易さの評点が１．９点であって、歯にまとわりついて歯切れが悪く飲み込みにくい。
また、実験番号４では、０．０５Ｎ酢酸可溶性蛋白質の含有量が５ｍｇ／ｇよりも少ない熱処理米粉（Ａ5）を用いてお好み焼き用ミックス粉を調製し、当該お好み焼き用ミックス粉を用いてお好み焼きを製造したことにより、実験番号４で得られたお好み焼きは、飲み込み易いが、モチモチ感の評点が１．５点であってモチモチ感に欠け、食感に劣っている。
On the other hand, in Experiment No. 1, a non-heat treated rice flour (A 0 ) having a 0.05N acetic acid soluble protein content of more than 35 mg / g was prepared, and the okonomiyaki mixed flour was used. Although the okonomiyaki obtained in Experiment No. 1 is superior in mochi-mochi feeling due to the production of okonomiyaki, it has a rating of 1.9 for ease of swallowing, clinging to the teeth and being crisp and difficult to swallow.
In Experiment No. 4, okonomiyaki mixed powder was prepared using heat-treated rice flour (A 5 ) having a 0.05N acetic acid-soluble protein content of less than 5 mg / g, and okonomiyaki was prepared using the okonomiyaki mixed powder. The okonomiyaki obtained in Experiment No. 4 is easy to swallow due to the production, but the mochi-mochi score is 1.5 points, lacks the mochi-mochi feeling, and is inferior in texture.
《実施例３》［蒸しパン用ミックス粉および蒸しパンの製造］
（１） 製造例１で用いた熱処理前の米粉（Ａ0）、製造例１で調製した熱処理米粉（Ａ2）、（Ａ3）および（Ａ5）のそれぞれに、上白糖、ベーキングパウダーおよび食塩を下記の表６に示す量で配合して、蒸しパン用ミックス粉をそれぞれ製造した。
<< Example 3 >> [Production of Mixed Powder for Steamed Bread and Steamed Bread]
(1) The pre-heat treated rice flour (A 0 ) used in Production Example 1 and the heat treated rice flour (A 2 ), (A 3 ) and (A 5 ) prepared in Production Example 1 were mixed with white sucrose, baking powder and Salt was blended in the amounts shown in Table 6 below to produce steamed bread mix powders.
（２） 上記（１）で得られたそれぞれの蒸しパン用ミックス粉５００ｇに、牛乳２９０ｇおよび全卵液５４ｇを混合して生地をそれぞれ調製し、アルミカップにそれぞれの生地を７０ｇずつ流し入れた後、蒸し庫中で１００℃で２０分間蒸して蒸しパンをそれぞれ製造した。
（３） 上記（３）で得られたそれぞれの蒸しパンの食感（モチモチ感）および飲み込み易さを上記の表４に示す評価基準にしたがって１０名のパネラーが評価し、その平均値を採ったところ、下記の表７に示すとおりであった。
(2) After mixing 290 g of milk and 54 g of whole egg liquid with 500 g of each mixed powder for steamed bread obtained in (1) above, each dough was prepared, and 70 g of each dough was poured into an aluminum cup. Steamed bread was produced by steaming in a steamer at 100 ° C. for 20 minutes.
(3) Ten panelists evaluated the texture of each steamed bread obtained in (3) above and the ease of swallowing according to the evaluation criteria shown in Table 4 above, and took the average value. As a result, it was as shown in Table 7 below.
上記の表７にみるように、実験番号２および３では、０．０５Ｎ酢酸可溶性蛋白質の含有量が５〜３５ｍｇ／ｇの範囲内である熱処理米粉（Ａ2）または（Ａ3）を用いて蒸しパン用ミックス粉を調製し、当該蒸しパン用ミックス粉を用いて蒸しパンを製造したことにより、モチモチ感の評点が２．９点または２．２点であってモチモチとして良好な食感を有し、しかも飲み込み易さの評点が２．５点または２．３点であって歯にまとわりつかず歯切れがよくて飲み込み易い、高品質の蒸しパンが得られている。 As seen in Table 7 above, in Experiment Nos. 2 and 3, heat-treated rice flour (A 2 ) or (A 3 ) having a 0.05N acetic acid soluble protein content in the range of 5 to 35 mg / g was used. By preparing steamed bread mix flour and producing steamed bread using the steamed bread mix powder, the mochi mochi score is 2.9 points or 2.2 points, and the mouthfeel is good In addition, a high-quality steamed bread is obtained that has a score of 2.5 or 2.3 for ease of swallowing, is not clinging to the teeth, is crisp and easy to swallow.
それに対して、実験番号１では、０．０５Ｎ酢酸可溶性蛋白質の含有量が３５ｍｇ／ｇよりも多い非熱処理米粉（Ａ0）を用いて蒸しパン用ミックス粉を調製し、当該蒸しパン用ミックス粉を用いて蒸しパンを製造したことにより、実験番号１で得られた蒸しパンはモチモチ感には優れているが、飲み込み易さの評点が１．６点であって、歯にまとわりついて歯切れが悪く飲み込みにくい。
また、実験番号４では、０．０５Ｎ酢酸可溶性蛋白質の含有量が５ｍｇ／ｇよりも少ない熱処理米粉（Ａ5）を用いて蒸しパン用ミックス粉を調製し、当該蒸しパン用ミックス粉を用いて蒸しパンを製造したことにより、実験番号４で得られた蒸しパンは、飲み込み易いが、モチモチ感の評点が１．８点であってモチモチ感に乏しく、食感に劣っている。
In contrast, in Experiment No. 1, steamed bread mix flour was prepared using non-heat-treated rice flour (A 0 ) having a 0.05N acetic acid soluble protein content of more than 35 mg / g, and the steamed bread mix flour. The steamed bread obtained in Experiment No. 1 is superior in mochi-mochi, but the ease of swallowing is 1.6 points. It ’s bad and hard to swallow.
In Experiment No. 4, steamed bread mix powder was prepared using heat-treated rice flour (A 5 ) having a 0.05N acetic acid soluble protein content of less than 5 mg / g, and the steamed bread mix powder was used. By producing the steamed bread, the steamed bread obtained in Experiment No. 4 is easy to swallow, but the rating of the sticky feeling is 1.8 points, the sticky feeling is poor, and the texture is inferior.
本発明の熱処理米粉組成物を用いることによって、モチモチとして良好な食感を有し、その一方で歯にまとわりつかず歯切れがよくて飲み込み易い菓子類または粉物類を製造することができ、その上小麦粉およびグルテンを含まない本発明の熱処理米粉組成物は、小麦アレルギー（グルテンアレルギー）の人でも安心して用いることができるので、ホットケーキ、パンケーキ、蒸しパン、タイ焼き、マフィン、マドレーヌ、バターケーキ、クッキー、ドーナツ、スコーン、ワッフル、シフォンケーキなどの菓子類、お好み焼き、もんじゃ焼き、たこ焼き、チヂミなどの粉物類の製造に有効に用いることができる。 By using the heat-treated rice flour composition of the present invention, it is possible to produce a confectionery or a powder that has a good texture as a mochi mochi and is easy to swallow without clinging to the teeth. The heat-treated rice flour composition of the present invention that does not contain wheat flour and gluten can be used with peace of mind even by people who are allergic to wheat (gluten allergy), so hot cakes, pancakes, steamed breads, Thai grilled foods, muffins, madeleine, butter cakes , Cookies, donuts, scones, waffles, chiffon cakes and other confectionery, okonomiyaki, monja-yaki, takoyaki, chijimi and other powdered products.
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| JP7011406B2 (en) * | 2017-06-09 | 2022-01-26 | 昭和産業株式会社 | Takoyaki powder or okonomiyaki powder, and takoyaki or okonomiyaki |
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