JP6158606B2 - Rice flour-containing food flour composition - Google Patents
Rice flour-containing food flour composition Download PDFInfo
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- JP6158606B2 JP6158606B2 JP2013130109A JP2013130109A JP6158606B2 JP 6158606 B2 JP6158606 B2 JP 6158606B2 JP 2013130109 A JP2013130109 A JP 2013130109A JP 2013130109 A JP2013130109 A JP 2013130109A JP 6158606 B2 JP6158606 B2 JP 6158606B2
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- 235000013312 flour Nutrition 0.000 title claims description 174
- 235000007164 Oryza sativa Nutrition 0.000 title claims description 74
- 235000009566 rice Nutrition 0.000 title claims description 74
- 239000000203 mixture Substances 0.000 title claims description 42
- 235000013305 food Nutrition 0.000 title claims description 26
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims description 73
- 241000209140 Triticum Species 0.000 claims description 36
- 235000021307 Triticum Nutrition 0.000 claims description 36
- 238000010438 heat treatment Methods 0.000 claims description 28
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 description 16
- 235000019698 starch Nutrition 0.000 description 15
- 239000000843 powder Substances 0.000 description 14
- 239000002994 raw material Substances 0.000 description 13
- 239000008107 starch Substances 0.000 description 13
- 239000002245 particle Substances 0.000 description 9
- 230000008961 swelling Effects 0.000 description 7
- 235000008429 bread Nutrition 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 4
- 230000001186 cumulative effect Effects 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000011812 mixed powder Substances 0.000 description 3
- 235000014594 pastries Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000012019 baked potatoes Nutrition 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000012771 pancakes Nutrition 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000003149 assay kit Methods 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000007561 laser diffraction method Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 238000000790 scattering method Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
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- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は米粉含有食品の製造に好適な穀粉組成物に関する。 The present invention relates to a flour composition suitable for producing rice flour-containing foods.
米粉は従来、団子、餅、煎餅などの和菓子の原料として用いられてきた。さらに近年では、米粉は、パンや洋菓子などの従来小麦粉から製造されていた食品の原料粉としても使用されている。米粉を原料に含むパンや洋菓子は、小麦粉を主原料とするものと比べて生地に弾力や粘りが強く、モチモチした食感を有するという特徴があり、この独特の食感が消費者に好まれている。 Rice flour has been used as a raw material for Japanese confectionery such as dumplings, rice cakes and rice crackers. In recent years, rice flour has also been used as a raw material powder for foods conventionally produced from wheat flour such as bread and pastry. Bread and Western confectionery containing rice flour as a raw material have a characteristic that the dough is more elastic and sticky than those made with wheat flour as a main ingredient, and has a sticky texture, which is preferred by consumers. ing.
とはいえ、単に原料粉に米粉を配合するだけでは、充分にモチモチした食感を有するパンや洋菓子を得ることは難しい。従来の米粉を原料に含むパンや洋菓子は、微粉砕米粉などの粘度の高い種類の米粉を選んで使用するか、または原料に増粘剤やα化澱粉を添加することによって生地にモチモチ感が付与されているのが実情である。 However, it is difficult to obtain bread and pastry having a sufficiently moist texture by simply adding rice flour to the raw material powder. Conventional bread and pastry containing rice flour as a raw material can be used by selecting a high-viscosity rice flour such as finely pulverized rice flour, or by adding a thickener or pregelatinized starch to the raw material. It is the fact that it is granted.
小麦粉と米粉を含む焼成食品用の穀粉原料として、特許文献1には、澱粉30〜80質量部、米粉10〜60質量部、小麦粉10〜60質量部を含む混合物を焙煎することを特徴とする焼き物用穀粉組成物が記載されている。特許文献2には、米粒または米粉に圧縮、衝撃、摩擦、せん断等を施して製造された膨潤度4.5以上、アミノグラフ糊化最高粘度500BU以下を有する改質米粉と、他の穀粉類や澱粉類と、膨張剤と、糖類とを含有する、ホットケーキ、パンケーキ等の焼き饅類用のミックス粉が記載されている。しかし、これらの穀粉組成物やミックス粉は、クリスピーで歯切れの良い食感の焼成食品を提供するためのものであって、弾力や粘りがある食感の食品を得るためのものではない。 As a flour raw material for baked foods containing wheat flour and rice flour, Patent Document 1 is characterized by roasting a mixture containing 30 to 80 parts by mass of starch, 10 to 60 parts by mass of rice flour, and 10 to 60 parts by mass of wheat flour. A baked flour composition is described. Patent Document 2 discloses modified rice flour produced by subjecting rice grains or rice flour to compression, impact, friction, shear, etc., and having a degree of swelling of 4.5 or more and a maximum viscosity of aminograph gelatinization of 500 BU or less, and other flours A mixed powder for baked potatoes such as hot cakes, pancakes, etc., containing starch, starches, swelling agents and sugars is described. However, these flour compositions and mixed flours are intended to provide a baked food with a crispy and crisp texture, and not for obtaining a food with a texture that is elastic and sticky.
さらに、小麦粉と米粉を含有する食品の問題点として、米粉生地と小麦粉生地の相性の悪さがある。すなわち、生地中で米粉と小麦粉が十分になじまず、米粉生地と小麦粉生地が粒状または層状に分離し、その結果、生地の膨らみが悪くなったり、食品の口当たりが悪くなったりすることがあった。 Further, as a problem of foods containing wheat flour and rice flour, there is an incompatibility between the rice flour dough and the flour dough. That is, the rice flour and flour do not fully adapt in the dough, and the rice flour dough and the flour dough are separated in a granular or layered form, which may result in poor dough swelling and poor food texture. .
本発明は、生地が均質で口当たりが良く、かつ弾力や粘りのあるモチモチした食感を有する米粉含有食品を製造することができる、米粉含有食品用の穀粉組成物を提供することを課題とする。 It is an object of the present invention to provide a flour composition for rice flour-containing foods, which can produce a rice flour-containing food product having a uniform dough, good palatability, and an elastic and sticky texture. .
本発明者らは、鋭意検討した結果、小麦粉と米粉との混合物を湿熱処理することにより得られた造粒粉によって上記課題を解決できることを見出し、本発明を完成した。 As a result of intensive studies, the present inventors have found that the above problems can be solved by granulated powder obtained by wet-heat treatment of a mixture of wheat flour and rice flour, and have completed the present invention.
すなわち本発明は、小麦粉と米粉とを湿熱処理により造粒して得られた穀粉組成物を提供する。
また本発明は、上記穀粉組成物を含有する米粉含有食品用プレミックスを提供する。
また本発明は、上記穀粉組成物を用いる米粉含有食品の製造方法を提供する。
That is, the present invention provides a flour composition obtained by granulating wheat flour and rice flour by wet heat treatment.
Moreover, this invention provides the premix for rice flour containing foodstuffs containing the said flour composition.
Moreover, this invention provides the manufacturing method of the rice flour containing foodstuff using the said flour composition.
本発明の穀粉組成物を用いれば、米粉を含む食品に特有の弾力や粘りがあるモチモチした食感を充分に有しており、かつ生地がふっくらとして、口当たりが滑らかな米粉含有食品を製造することができる。 By using the flour composition of the present invention, a rice flour-containing food product that has a sufficient texture and elasticity that is peculiar to foods containing rice flour and that has a smooth texture and a smooth texture is produced. be able to.
本発明の穀粉組成物は、小麦粉と米粉とを湿熱処理により造粒して得られた、小麦粉の粒子と米粉の粒子とが結着してなる造粒粉である。 The flour composition of the present invention is a granulated powder obtained by granulating wheat flour and rice flour by wet heat treatment and binding wheat flour particles and rice flour particles.
本発明の穀粉組成物の原料となる小麦粉としては、食品に通常用いられる小麦粉であればよく、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、それらの混合物等が挙げられ、これらを適宜選択して用いることができる。 The flour used as the raw material of the flour composition of the present invention may be any flour that is usually used in foods, and examples thereof include strong flour, semi-strong flour, medium flour, thin flour, durum flour, and mixtures thereof. Can be appropriately selected and used.
本発明の穀粉組成物の原料となる米粉としては、うるち米粉、もち米粉、およびそれらの混合物が挙げられるが、うるち米粉が好ましい。また本発明の穀粉組成物の原料となる米粉としては、澱粉損傷度が10%以下のものが好ましく使用される。本明細書における粉体や造粒物の澱粉損傷度は、AACC法 76−31に基づいて測定された値である。澱粉損傷度は、市販の測定キット、例えばSTARCH DAMAGE ASSAY KIT(Megazyme社製)等を用いて、製品添付のプロトコールに従って測定することができる。 Examples of the rice flour used as the raw material for the flour composition of the present invention include glutinous rice flour, glutinous rice flour, and mixtures thereof, but glutinous rice flour is preferred. Moreover, as rice flour used as the raw material of the flour composition of the present invention, those having a starch damage degree of 10% or less are preferably used. The starch damage degree of the powder or granulated product in this specification is a value measured based on AACC method 76-31. The degree of starch damage can be measured according to the protocol attached to the product using a commercially available measurement kit such as STARCH DAMAG ASSAY KIT (manufactured by Megazyme).
上記小麦粉と米粉とを湿熱処理により造粒することにより、本発明の穀粉組成物を調製することができる。上記湿熱処理の方法としては、小麦粉と米粉との混合物に水や水蒸気を加え加熱処理する方法であればよい。例えば、湿熱処理の方法としては、密閉型容器内に加水した小麦粉と米粉を充填した後、必要に応じて攪拌しながら、飽和水蒸気を用いて加圧状態で加熱処理する方法、一軸または二軸型エクストルーダーを用いて小麦粉と米粉とを加水・加熱しつつ混練する方法、特開2009−34038号公報に記載の装置を用いて飽和水蒸気雰囲気下で小麦粉と米粉とを加熱処理する方法、などが挙げられる。 The flour composition of the present invention can be prepared by granulating the wheat flour and rice flour by wet heat treatment. The wet heat treatment may be performed by adding water or water vapor to a mixture of wheat flour and rice flour and performing heat treatment. For example, as a wet heat treatment method, after filling water and wheat flour in a sealed container, a heat treatment in a pressurized state using saturated steam while stirring as necessary, uniaxial or biaxial A method of kneading wheat flour and rice flour with water and heating using a mold extruder, a method of heat-treating wheat flour and rice flour in a saturated steam atmosphere using an apparatus described in JP 2009-34038 A, etc. Is mentioned.
好ましい湿熱処理の方法としては、過熱水蒸気処理、例えば、小麦粉と米粉に適宜加水した後、密閉型容器に封入密閉し、これを加圧下で加熱する方法が挙げられる。このような処理は、例えば上述した特開2009−34038号公報に記載の装置を用いて行うことができる。上記過熱水蒸気処理において、加水量は、小麦粉と米粉との合計量に対して0〜30質量%であればよいが5〜10質量%が好ましく、加熱の条件は、圧力0〜200kPa(特開2009−34038号公報に記載の装置におけるゲージ圧0〜200kPa)、温度100〜134℃で10秒〜3分間であればよく、圧力50〜120kPa、温度112〜123℃で30秒間が好ましい。 As a preferable wet heat treatment method, a method of superheated steam treatment, for example, a method of appropriately adding water to wheat flour and rice flour, sealing and sealing in a sealed container, and heating this under pressure is given. Such processing can be performed using, for example, the apparatus described in Japanese Patent Application Laid-Open No. 2009-34038 described above. In the superheated steam treatment, the amount of water added may be 0 to 30% by mass with respect to the total amount of wheat flour and rice flour, but is preferably 5 to 10% by mass, and the heating condition is a pressure of 0 to 200 kPa (Japanese Patent Laid-Open No. 2009-34038), the gauge pressure is 0 to 200 kPa), the temperature is 100 to 134 ° C. and the time is 10 seconds to 3 minutes, and the pressure is 50 to 120 kPa and the temperature is 112 to 123 ° C. and 30 seconds is preferable.
上記湿熱処理に供される小麦粉と米粉との質量比は、好ましくは90:10〜10:90、より好ましくは70:30〜30:70である。米粉の質量比が多いまたは少ないと、得られた穀粉組成物から製造された米粉含有食品の食感が充分に向上しない場合がある。 The mass ratio of wheat flour and rice flour subjected to the wet heat treatment is preferably 90:10 to 10:90, more preferably 70:30 to 30:70. When the mass ratio of the rice flour is large or small, the texture of the rice flour-containing food produced from the obtained flour composition may not be sufficiently improved.
上記本発明の穀粉組成物の原料となる小麦粉は、その一部が、小麦粉および米粉以外の他の穀粉(例えばそば粉、ライ麦粉等)に置き換えられてもよいが、好ましくは、上記小麦粉のみが使用される。 A part of the flour serving as a raw material of the flour composition of the present invention may be replaced with flour other than wheat flour and rice flour (for example, buckwheat flour, rye flour, etc.), but preferably only the flour. Is used.
上記湿熱処理において、小麦粉と米粉とを造粒するためのバインダーを別途添加する必要はない。例えば、糊化澱粉液などの通常造粒に使用されるバインダーを使用する必要はない。 In the wet heat treatment, it is not necessary to separately add a binder for granulating wheat flour and rice flour. For example, it is not necessary to use a binder that is usually used for granulation such as gelatinized starch solution.
上記の手順で小麦粉と米粉とを湿熱処理することにより、小麦粉や米粉に含まれる澱粉が糊化することで小麦粉と米粉が結着されて、造粒物となる。得られた造粒物は、乾燥させて用いるのが好ましい。乾燥の方法としては、棚乾燥、熱風乾燥、流動層乾燥などの方法が挙げられ、湿熱処理の方法に応じて適宜採用すればよい。必要に応じて、乾燥後の造粒物を粉砕や篩などにかけ、粒径を調整してもよい。造粒物の粒径を中位径50〜400μm程度に調整しておくと、調理に使用する際に取り扱い易く、また他の材料と混合し易くなる。本明細書における紛体や造粒物の中位径とは、メジアン径とも称される「粒度の累積分布による中位径(D50)」であり、紛体や造粒物の累積質量%を縦軸、粒径を横軸とした累積分布のグラフにおける、縦軸の累積値が50質量%であるときの横軸の粒径で表される値である。中位径(D50)は、レーザ回折・散乱法により測定された粒度分布に基づいて算出することができ、例えば市販の測定装置(日機装株式会社製マイクロトラックMT3300II等)を用いて測定することができる。 By subjecting wheat flour and rice flour to wet heat treatment according to the above procedure, the starch contained in the wheat flour or rice flour is gelatinized to bind the wheat flour and rice flour to form a granulated product. The obtained granulated product is preferably used after being dried. Examples of the drying method include shelf drying, hot air drying, fluidized bed drying, and the like, and may be appropriately employed depending on the wet heat treatment method. If necessary, the granulated product after drying may be crushed or sieved to adjust the particle size. When the particle size of the granulated material is adjusted to about 50 to 400 μm, the median particle is easy to handle when used for cooking, and can be easily mixed with other materials. In the present specification, the median diameter of the powder or granulated product is “median diameter (D50) by cumulative distribution of particle size”, which is also referred to as the median diameter, and the cumulative mass% of the powder or granulated product is plotted on the vertical axis. In the graph of the cumulative distribution with the particle size as the horizontal axis, this is a value represented by the particle size on the horizontal axis when the cumulative value on the vertical axis is 50 mass%. The median diameter (D50) can be calculated based on the particle size distribution measured by the laser diffraction / scattering method. For example, the median diameter (D50) can be measured using a commercially available measuring device (such as Microtrack MT3300II manufactured by Nikkiso Co., Ltd.). it can.
斯くして得られた造粒物が、本発明の穀粉組成物である。本発明の穀粉組成物は、米粉含有食品の原料粉として有用である。本発明の穀粉組成物を原料粉として食品の材料に添加してバッターを調製し、加熱調理することで、米粉含有食品を製造することができる。本発明の穀粉組成物を使用して製造することができる米粉含有食品の好適な例としては、パン、パウンドケーキ、スポンジケーキ、マフィン等のベーカリー食品、ホットケーキ、パンケーキ、クレープ、ワッフル、どら焼き、鯛焼き、大判焼き、人形焼、カステラ、焼き饅頭等の焼き菓子、および蒸しパン、饅頭等の蒸し物が挙げられる。 The granulated product thus obtained is the flour composition of the present invention. The flour composition of the present invention is useful as a raw material powder for rice flour-containing foods. A rice flour-containing food can be produced by adding the flour composition of the present invention as a raw material powder to a food material to prepare a batter and cooking it. Suitable examples of rice flour-containing foods that can be produced using the flour composition of the present invention include bakery foods such as breads, pound cakes, sponge cakes, muffins, hot cakes, pancakes, crepes, waffles, gongs, etc. Examples include baked goods such as baked goods, baked potatoes, large-sized baked goods, doll baked goods, castella, baked buns, and steamed products such as steamed bread and buns.
さらに、本発明の穀粉組成物は、その他の粉体と混合されて米粉含有食品用プレミックスとして提供されてもよい。当該その他の粉体としては、強力粉、準強力粉、中力粉、薄力粉、デュラム粉等の小麦粉や、ライ麦粉、米粉、コーンフラワー、大麦粉、豆粉等の穀粉類;糖類;卵粉、卵白粉;油脂類;乳化剤;賦形剤;膨張剤;流動化剤;調味料、香辛料等;活性グルテン;酵素剤;および必要に応じて澱粉類や増粘剤などが挙げられる。上記プレミックス中における本発明の穀粉組成物の含有量は、当該プレミックスの用途によって異なるが、好ましくは10〜100質量%、より好ましくは20〜80質量%である。 Furthermore, the flour composition of the present invention may be mixed with other powders and provided as a premix for rice flour-containing foods. Other powders include wheat flour such as strong flour, semi-strong flour, medium flour, thin flour, durum flour, and cereal flour such as rye flour, rice flour, corn flour, barley flour, and bean flour; sugar; egg flour, egg white Powders; fats and oils; emulsifiers; excipients; swelling agents; fluidizing agents; seasonings, spices, etc .; active gluten; enzyme agents; and starches and thickeners as necessary. Although content of the flour composition of this invention in the said premix changes with uses of the said premix, Preferably it is 10-100 mass%, More preferably, it is 20-80 mass%.
本発明の穀粉組成物を用いて製造された食品は、材料に澱粉や増粘剤を添加しなくとも、米粉含有食品に特有の弾力や粘りがあるモチモチとした食感を充分に有している。また本発明の穀粉組成物を用いて製造された食品は、生地中で小麦粉生地部分と米粉生地部分が分離することがなく、生地が均質かつふっくらとしており、滑らかな口当たりを有している。 The food produced using the flour composition of the present invention has a sufficient texture that has elasticity and stickiness peculiar to rice flour-containing foods, without adding starch or thickener to the material. Yes. Moreover, the foodstuff manufactured using the flour composition of this invention does not isolate | separate a wheat flour dough part and a rice flour dough part in dough, the dough is homogeneous and plump, and has a smooth mouthfeel.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.
製造例1〜9
小麦粉(薄力粉)と米粉(損傷デンプン3%、D50=60μm)を表1記載の量で特開2009−34038号公報に記載の装置に投入し、小麦粉と米粉の合計量に対して5〜10質量%の水を加え、ゲージ圧100±10kPa、温度120±5℃の条件で、4〜6秒間湿熱処理を行った後、乾燥、冷却して造粒物を得た。
Production Examples 1-9
Wheat flour (weak flour) and rice flour (damaged starch 3%, D50 = 60 μm) are charged in the apparatus described in JP 2009-34038 A in the amounts shown in Table 1, and 5 to 10 based on the total amount of wheat flour and rice flour. Mass% water was added, wet heat treatment was performed for 4 to 6 seconds under conditions of a gauge pressure of 100 ± 10 kPa and a temperature of 120 ± 5 ° C., and then dried and cooled to obtain a granulated product.
製造例10
湿熱処理していない小麦粉(薄力粉)と米粉(損傷デンプン3%、D50=60μm)とを表1記載の量で混合した。
Production Example 10
Wheat flour (soft flour) and rice flour (damaged starch 3%, D50 = 60 μm) not wet-heat treated were mixed in the amounts shown in Table 1.
製造例11〜13
小麦粉(薄力粉)と小麦デンプン(宝船:長田産業社製)を表1記載の量で用いて、製造例1と同様の手順で湿熱処理して造粒物を得た。
Production Examples 11-13
Using a flour (weak flour) and wheat starch (Takarafune: Nagata Sangyo Co., Ltd.) in the amounts shown in Table 1, a granulated product was obtained by wet heat treatment in the same procedure as in Production Example 1.
製造例14〜19
小麦粉(薄力粉)を製造例1と同様の手順で湿熱処理した。同様に、米粉(損傷デンプン3%、D50=60μm)を製造例1と同様の手順で湿熱処理した。得られた湿熱処理小麦粉と湿熱処理米粉を表1記載の量で混合した。
Production Examples 14 to 19
The wheat flour (weak flour) was wet-heat treated in the same procedure as in Production Example 1. Similarly, rice flour (damaged starch 3%, D50 = 60 μm) was wet-heat treated in the same procedure as in Production Example 1. The obtained wet heat-treated wheat flour and wet heat-treated rice flour were mixed in the amounts shown in Table 1.
製造例1〜19のいずれかの粉100質量部に、砂糖20質量部、食塩0.2質量部、膨張剤2.0質量部を混合してミックス粉を得た。このミックス粉200gに、卵50gと牛乳150gを混合して調製した卵乳液200gを加えて混合し、生地を調製した。得られた生地を、170℃に予熱した鉄板上に、約12〜13cmの直径の円形に流し入れて2分間焼成した後、反転してさらに4分間焼成してホットケーキを製造した。 20 parts by mass of sugar, 0.2 parts by mass of sodium chloride and 2.0 parts by mass of an expanding agent were mixed with 100 parts by mass of any powder of Production Examples 1 to 19 to obtain a mixed powder. 200 g of egg milk solution prepared by mixing 50 g of eggs and 150 g of milk was added to 200 g of this mixed powder and mixed to prepare a dough. The obtained dough was poured into a circular shape having a diameter of about 12 to 13 cm on an iron plate preheated to 170 ° C. and baked for 2 minutes, and then inverted and further baked for 4 minutes to produce a hot cake.
試験例1
得られたホットケーキを切断し、断面を観察して生地の外観を評価した。さらに、ホットケーキ食感および口当たりを10名のパネラーにより評価し、平均点を求めた。評価は、以下の基準に従って行った。
(生地の外観)
5: 生地全体が均質で、膨らみが非常に良好。
4: 生地が全体的にほぼ均質で、膨らみが良好。
3: 部分的に米粉生地が分離した膨らみの悪い部分がある。
2: 米粉生地の分離した膨らみが悪い部分が多くみられる。
1: 小麦粉生地と米粉生地が完全に分離して生地が二層になっている、膨らみが悪い。
(食感)
5: 弾力と粘りがあり、モチモチした食感が充分にある。
4: 弾力と粘りがあり、モチモチした食感がある。
3: やや弾力と粘りがあり、ややモチモチした食感。
2: 弾力や粘り、モチモチした食感に欠ける。
1: 弾力や粘り、モチモチした食感がほとんど感じられない。
(口当たり)
5: 全体的に非常に滑らかで非常に良好な口当たり。
4: 全体的に滑らかで良好な口当たり
3: ややざらつきを感じる。
2: 粒状の感触があり、ざらついている。
1: 粒状の感触を多く感じる。
Test example 1
The obtained hot cake was cut and the cross section was observed to evaluate the appearance of the dough. Furthermore, the hot cake texture and mouthfeel were evaluated by 10 panelists, and the average score was obtained. Evaluation was performed according to the following criteria.
(Appearance of the fabric)
5: The whole dough is homogeneous and the swelling is very good.
4: The dough is almost homogeneous as a whole and has good swelling.
3: There is a poorly bulging part where the rice flour dough partly separated.
2: Many parts of the rice flour dough with poor swelling are observed.
1: The flour dough and the rice flour dough are completely separated and the dough is in two layers.
(Texture)
5: It has elasticity and stickiness, and has a soft texture.
4: It has elasticity and stickiness, and has a soft texture.
3: A slightly elastic and sticky texture with a slight stickiness.
2: It lacks elasticity, stickiness, and a soft texture.
1: Elasticity, stickiness, and a soft texture are hardly felt.
(Taste)
5: Overall very smooth and very good mouthfeel.
4: Overall smooth and good mouthfeel 3: Feels somewhat rough.
2: There is a granular feel and is rough.
1: A lot of granular feel is felt.
結果を表1に示す。小麦粉と米粉の混合物を湿熱処理して得られた本発明の穀粉組成物(製造例1〜9)から得られた食品は、未湿熱処理粉(製造例10)、および小麦粉と澱粉の湿熱処理物(製造例11〜13)から得られた食品と比べて、米粉特有のモチモチとした食感に優れ、また生地の分離がなく口当たりが良好であった。単独で湿熱処理した米粉を含む組成物(製造例14〜19)から得られた食品は、食感は良いものの、生地が分離して外観が悪く、また口当たりが悪い場合があった。 The results are shown in Table 1. The foods obtained from the flour compositions of the present invention (Production Examples 1 to 9) obtained by wet heat-treating a mixture of wheat flour and rice flour were wet-heat treated powder (Production Example 10), and wet heat treatment of wheat flour and starch. Compared to the foods obtained from the products (Production Examples 11 to 13), the texture of rice cake was unique and the texture was good without any separation of the dough. Although foods obtained from compositions containing rice flour that had been subjected to wet heat treatment alone (Production Examples 14 to 19) had a good texture, the dough was separated and the appearance was poor, and the mouthfeel was sometimes poor.
Claims (6)
該小麦粉と米粉との質量比が90:10〜10:90であり、該湿熱処理が、小麦粉と米粉との混合物に加水し、加圧下で加熱する処理である、穀粉組成物。 A flour composition obtained by granulating a mixture of wheat flour and rice flour by wet heat treatment,
A flour composition wherein the mass ratio of the wheat flour to rice flour is 90:10 to 10:90, and the wet heat treatment is a treatment of adding water to a mixture of wheat flour and rice flour and heating under pressure.
該小麦粉と米粉との質量比が90:10〜10:90であり、該湿熱処理が、小麦粉と米粉との混合物に加水し、加圧下で加熱する処理である、
穀粉組成物の製造方法。 Granulating a mixture of flour and rice flour by wet heat treatment,
The mass ratio of the wheat flour and rice flour is 90:10 to 10:90, and the wet heat treatment is a treatment of adding water to a mixture of wheat flour and rice flour and heating under pressure.
A method for producing a flour composition.
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