JP6942643B2 - Manufacturing method of rice flour bread - Google Patents
Manufacturing method of rice flour bread Download PDFInfo
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- JP6942643B2 JP6942643B2 JP2018010940A JP2018010940A JP6942643B2 JP 6942643 B2 JP6942643 B2 JP 6942643B2 JP 2018010940 A JP2018010940 A JP 2018010940A JP 2018010940 A JP2018010940 A JP 2018010940A JP 6942643 B2 JP6942643 B2 JP 6942643B2
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Description
本発明は、穀粉原料として主として米粉を使用したパン類の製造方法に関する。詳細には、穀粉原料として主として米粉を使用していながら、グルテンを配合しなくてもボリュームが大きく、保形性も良好で、かつ老化しにくい、ソフトでしっとりとした食感のパン類の製造方法に関する。 The present invention relates to a method for producing breads, which mainly uses rice flour as a raw material for flour. Specifically, while mainly using rice flour as a raw material for flour, the production of breads with a soft and moist texture that has a large volume, good shape retention, and is resistant to aging without adding gluten. Regarding the method.
従来、穀粉原料として主として米粉を使用したパン類に関して、パンの製造に用いられるパン製造用の米粉であって、グルテンが配合されていない米粉を主材とし、増粘多糖類が配合されているパン製造用の米粉（特許文献１）、米粉にイースト、６０〜６５℃で粘性を示すヒドロキシプロピルメチルセルロースと共に水を混練した生地を発酵した後に焼成する米粉パンの製造方法（特許文献２）、微細化した米粉１００部に、増粘多糖類０．１部〜１０部を少なくとも混合し、該増粘多糖類として、可逆的熱ゲル化性を有する増粘多糖類と、冷えると粘度が出る増粘多糖類とが用いられた米粉パン（特許文献３）、グルテンを含まない穀粉１００質量部に対し、特定のヒドロキシプロキシル基の置換モル数とメトキシ基の置換度の水溶性ヒドロキシプロピルメチルセルロースを０．１〜３質量部含まれる生地組成物（特許文献４）、米粉１００質量部に粉末セルロース１〜１５質量部、水溶性セルロースエーテル（カルボキシメチルセルロール及び／又はヒドリキシプロピルメチルセルロース）２．５〜５質量部を含有する米粉パン用ミックス（特許文献５）、うるち米の米粉、ベータ澱粉、α化澱粉及びヒドロキシプロピルメチルセルロースを配合する米粉パンの製造方法（特許文献６）等が知られている。 Conventionally, with respect to breads that mainly use rice flour as a raw material for bread, it is a rice flour for bread production used for bread production, and the main material is rice flour that does not contain gluten, and thickening polysaccharides are blended. Rice flour for bread production (Patent Document 1), a method for producing rice flour bread (Patent Document 2), in which a dough kneaded with water is fermented with yeast, hydroxypropylmethyl cellulose showing viscosity at 60 to 65 ° C., and then baked. At least 0.1 to 10 parts of thickening polysaccharide is mixed with 100 parts of the converted rice flour, and as the thickening polysaccharide, a thickening polysaccharide having reversible heat gelling property and an increase in viscosity when cooled. Rice flour bread using viscous polysaccharide (Patent Document 3), water-soluble hydroxypropylmethyl cellulose having a specific number of substitution moles of hydroxyproxil group and degree of substitution of methoxy group with respect to 100 parts by mass of starch-free grain flour. 2. A dough composition containing 0.1 to 3 parts by mass (Patent Document 4), 1 to 15 parts by mass of powdered cellulose in 100 parts by mass of rice flour, and a water-soluble cellulose ether (carboxymethyl cellol and / or hydroxypropyl methyl cellulose). Known methods include a mix for rice flour bread containing 5 to 5 parts by mass (Patent Document 5), a method for producing rice flour bread containing glutinous rice flour, beta starch, pregelatinized starch and hydroxypropyl methyl cellulose (Patent Document 6). There is.
他方、同じ小麦粉の量でもより多くのパンを作るため、若しくは、少ない小麦粉の量でも、これまでと同量のパンを作るために、高加水にしても作業適性の低下が無く、しっかりとした内相・クラム構造をもつパンの製造方法であって、粘度が１００〜３００，０００ｍＰ・ｓである超高粘度タイプのヒドロキシプロピルメチルセルロース（ＨＰＭＣ）を製パン用生地改良剤として用いる方法（特許文献７）が提案されている。 On the other hand, in order to make more bread with the same amount of flour, or to make the same amount of bread with the same amount of flour as before, there is no deterioration in workability even with high water content, and it is firm. A method for producing bread having an internal phase / crumb structure, in which ultra-high viscosity type hydroxypropylmethyl cellulose (HPMC) having a viscosity of 100 to 300,000 mP · s is used as a dough conditioner for bread making (Patent Documents). 7) has been proposed.
本発明の課題は、穀粉原料として主として米粉を使用していながら、グルテンを配合しなくてもボリュームが大きく、保形性も良好で、かつ老化しにくい、ソフトでしっとりとした食感のパン類の製造方法を提供することにある。 The subject of the present invention is that although rice flour is mainly used as a raw material for flour, breads having a large volume, good shape retention, and are resistant to aging and have a soft and moist texture without adding gluten. To provide a manufacturing method for.
本発明者らは、鋭意検討した結果、穀粉原料として主として米粉を使用し、小麦粉やグルテンを用いなくとも、特定のヒドロキシプロピルメチルセルロースを特定量で用いることにより、上記課題を解決できることを知見した。 As a result of diligent studies, the present inventors have found that the above-mentioned problems can be solved by mainly using rice flour as a flour raw material and using a specific amount of specific hydroxypropyl methylcellulose without using wheat flour or gluten.
すなわち、本発明は、以下の通りである。
（１）米粉を主体とする穀粉原料１００質量部に対して、ヒドロキシプロピルメチルセルロース０．２５〜５質量部（好ましくは０．５〜２．５質量部）を含有する原料粉を用いること、及び前記ヒドロキシプロピルメチルセルロースが２質量％水溶液において１００，０００〜２５０，０００ｃｐｓ（好ましくは１５０，０００〜２５０，０００ｃｐｓ）の粘度を示すものであることを特徴とするパン類の製造方法。
（２）さらに、キサンタンガム、アルギン酸エステル、ペクチン、グアーガム、タラガムから選択される増粘多糖類０．０５〜２．０質量部（好ましくは０．１〜０．５質量部）及びデキストリン１〜１５質量部（好ましくは３〜１０質量部）を配合することを特徴とする前記（１）記載のパン類の製造方法。
（３）増粘多糖類が、キサンタンガムであることを特徴とする前記（２）記載のパン類の製造方法。
（４）穀粉原料と混合する前に、ヒドロキシプロピルメチルセルロース０．２５〜５質量部に５〜２０倍量の水、及び５〜２５質量部の油脂（好ましくは常温で液状又は半固形状の油脂）を添加・混合してゲルを形成させることを特徴とする前記（１）〜（３）のいずれかに記載のパン類の製造方法。
（５）米粉が、損傷澱粉が０．５〜２５％（好ましくは１．５〜１５％）及び平均粒径が９０μｍ以下（好ましくは１５〜６５μｍ）であることを特徴とする前記（１）〜（４）のいずれかに記載のパン類の製造方法。
（６）副原料として、卵白及び／又は液糖を用いることを特徴とする前記（１）〜（５）のいずれかに記載のパン類の製造方法。
That is, the present invention is as follows.
(1) Use a raw material powder containing 0.25 to 5 parts by mass (preferably 0.5 to 2.5 parts by mass) of hydroxypropyl methylcellulose with respect to 100 parts by mass of a grain flour raw material mainly composed of rice flour. A method for producing breads, wherein the hydroxypropyl methylcellulose exhibits a viscosity of 100,000 to 250,000 cps (preferably 150,000 to 250,000 cps) in a 2% by mass aqueous solution.
(2) Further, 0.05 to 2.0 parts by mass (preferably 0.1 to 0.5 parts by mass) of a thickening polysaccharide selected from xanthan gum, alginate ester, pectin, guar gum, and tara gum, and 1 to 15 parts by mass of dextrin. The method for producing breads according to (1) above, which comprises blending parts by mass (preferably 3 to 10 parts by mass).
(3) The method for producing breads according to (2) above, wherein the thickening polysaccharide is xanthan gum.
(4) Before mixing with the flour raw material, 0.25 to 5 parts by mass of hydroxypropyl methylcellulose, 5 to 20 times the amount of water, and 5 to 25 parts by mass of fats and oils (preferably liquid or semi-solid fats and oils at room temperature). ) Is added and mixed to form a gel, according to any one of (1) to (3) above.
(5) The rice flour is characterized in that the damaged starch is 0.5 to 25% (preferably 1.5 to 15%) and the average particle size is 90 μm or less (preferably 15 to 65 μm). The method for producing breads according to any one of (4).
(6) The method for producing breads according to any one of (1) to (5) above, wherein egg white and / or liquid sugar is used as an auxiliary raw material.
本発明によると、穀粉原料として主として米粉を使用していながら、グルテンを配合しなくてもボリュームが大きく、保形性も良好で、かつ老化しにくい、ソフトでしっとりとした食感のパン類の製造方法を提供することができる。 According to the present invention, although rice flour is mainly used as a raw material for flour, breads having a soft and moist texture with a large volume, good shape retention, and resistance to aging even without gluten are added. A manufacturing method can be provided.
本発明のパン類の製造方法において用いる米粉を主体とする穀粉原料とは、当該穀粉原料１００質量部中に米粉を５０質量部以上含むものであり、好ましくは６０質量部以上、より好ましくは８０質量部以上、特に好ましくは９０質量部以上、中でも米粉のみである。米粉以外の穀粉としては、小麦粉、ライ麦粉、大麦粉、コーンフラワー、そば粉、大豆粉、オーツ麦、各種澱粉等が挙げられる。 The rice flour-based flour raw material used in the method for producing breads of the present invention contains 50 parts by mass or more of rice flour in 100 parts by mass of the flour raw material, preferably 60 parts by mass or more, and more preferably 80 parts by mass. By mass or more, particularly preferably 90 parts by mass or more, especially rice flour only. Examples of the flour other than rice flour include wheat flour, rye flour, barley flour, corn flour, buckwheat flour, soybean flour, oats, and various starches.
米粉としては、米粉の製造に適合する品種の米粉であれば特に限定はされず、うるち米、もち米のどちらでもよいが、うるち米の米粉が好ましい。これらの米粉は、精白米粉、玄米粉、又はそれらの混合粉であってもよいが、好ましくは精白米粉である。また、米粉としては、損傷澱粉が０．５〜２５％の範囲のものが好ましく、１．５〜１５％の範囲のものがより好ましい。また、平均粒径が９０μｍ以下のものが好ましく、平均粒径が１５〜６５μｍの範囲のものがより好ましい。 The rice flour is not particularly limited as long as it is a rice flour of a variety suitable for producing rice flour, and may be either glutinous rice or glutinous rice, but glutinous rice flour is preferable. These rice flours may be polished rice flour, brown rice flour, or a mixed flour thereof, but are preferably polished rice flour. The rice flour preferably has a damaged starch in the range of 0.5 to 25%, more preferably in the range of 1.5 to 15%. Further, those having an average particle size of 90 μm or less are preferable, and those having an average particle size in the range of 15 to 65 μm are more preferable.
なお、本発明において、損傷澱粉量は、典型的にはＡＡＣＣ Ｍｅｔｈｏｄ ７６−３１に従って、試料中に含まれている損傷澱粉のみをカビ由来α−アミラーゼでマルトサッカライドと限界デキストリンに分解し、次いでアミログルコシダーゼでグルコースにまで分解し、生成されたグルコースを定量することにより測定することができるが、市販のキット（例えばMegaZyme製，Starch Damage Assay Kit）を用いてもよい。また、米粉の平均粒径は、日機装株式会社製「マイクロトラック粒度分布測定装置９２００ＦＲＡ」を用いて乾式で測定した値である（日機装の資料「マイクロトラック粒度分析計測定結果の見方」参照）。 In the present invention, the amount of damaged starch is typically according to AACC Measurement 76-31, and only the damaged starch contained in the sample is decomposed into maltsaccharide and limit dextrin by mold-derived α-amylase, and then amilo. It can be measured by decomposing into glucose with glucosidase and quantifying the produced glucose, but a commercially available kit (for example, Starch Damage Assay Kit manufactured by MegaZyme) may be used. The average particle size of rice flour is a value measured by a dry method using a "Microtrack particle size distribution measuring device 9200FRA" manufactured by Nikkiso Co., Ltd. (see Nikkiso's document "How to read the measurement results of the Microtrack particle size analyzer").
本発明で用いられる澱粉の種類としては、特に限定されず、例えば、タピオカ澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、馬鈴薯澱粉、米澱粉などの澱粉、及びそれらを加工（例えば、架橋化、リン酸化、アセチル化、エーテル化、酸化、α化など）した加工澱粉が挙げられる。本発明において、これらの澱粉及び加工澱粉は、いずれか単独で又はいずれか２種以上の組み合わせで使用することができる。穀粉類中における上記澱粉の含有量は、好ましくは２０質量％未満、より好ましくは１０質量％未満である。 The type of starch used in the present invention is not particularly limited, and for example, starches such as tapioca starch, wheat starch, corn starch, waxy corn starch, potato starch, rice starch, and processed (for example, cross-linking, phosphorylation) thereof. , Acetylized, etherified, oxidized, pregelatinized, etc.). In the present invention, these starches and modified starches can be used alone or in combination of two or more. The content of the starch in the flour is preferably less than 20% by mass, more preferably less than 10% by mass.
本発明のパン類の製造方法において用いるヒドロキシプロピルメチルセルロースは、高粘度を示す特定のヒドロキシプロピルメチルセルロース（以下「ＨＰＭＣ」ということがある）である。具体的には、２質量％水溶液（２０℃）において、１００，０００〜２５０，０００ｃｐｓ、好ましくは１５０，０００〜２５０，０００ｃｐｓの粘度を示すＨＰＭＣである。例えば、１５０，０００〜２５０，０００ｃｐｓの粘度を示すＨＰＭＣを用いると、生地のねちゃつきがなく作業性に優れるが、１００，０００ｃｐｓのＨＰＭＣを用いると、生地がねちゃつくものの手で成型することができる。ＨＰＭＣは、米粉を主体とする穀粉原料１００質量部に対して、０．２５〜５質量部、好ましくは０．５〜２．５質量部の量で用いる。ＨＰＭＣの量が０．２５質量部未満であると、生地が軟らかくなり、製品の保型性が劣るものとなり、５質量部を超えると生地が硬くなり、製品の食感が劣るものとなるため、好ましくない。
また、ＨＰＭＣは、米粉を主体とする穀粉原料に紛体として添加・混合してもよいが、ヒドロキシプロピルメチルセルロースをパン類の製造に用いる加水の一部と油脂に添加・混合してゲル化した状態で穀粉原料やその他の副原料に添加するのが好ましい。具体的には、穀粉原料と混合する前に、ＨＰＭＣ０．２５〜５質量部に５〜２０倍量の水、及び５〜２５質量部の油脂（好ましくは常温で液状又は半固形状の油脂）を添加・混合して、製菓・製パン用ミキサーで撹拌（４００〜７００ｒｐｍ、１〜５分間）し、冷蔵〜室温（約０〜２５℃）で１０〜６０分間静置してゲルを形成させ、ゲルの状態で穀粉原料やその他の副原料に添加する。ＨＰＭＣを油脂の存在下でゲルの状態で添加することにより、パン類の製造時の作業性が向上するだけでなく、得られるパン類の食感がよりソフトでしっとりとしたものとなる。ここで用いる油脂としては、パン類の製造に用いられる食用油脂であれば特に限定はされないが、バター、ショートニング、サラダ油、大豆油、菜種油、コーン油、オリーブ油、米油等が好ましい。
The hydroxypropylmethylcellulose used in the method for producing breads of the present invention is a specific hydroxypropylmethylcellulose showing high viscosity (hereinafter sometimes referred to as "HPMC"). Specifically, HPMC has a viscosity of 100,000 to 250,000 cps, preferably 150,000 to 250,000 cps in a 2 mass% aqueous solution (20 ° C.). For example, when HPMC having a viscosity of 150,000 to 250,000 cps is used, the dough does not stick and the workability is excellent, but when HPMC of 100,000 cps is used, the dough sticks but is molded by hand. be able to. HPMC is used in an amount of 0.25 to 5 parts by mass, preferably 0.5 to 2.5 parts by mass with respect to 100 parts by mass of a flour raw material mainly composed of rice flour. If the amount of HPMC is less than 0.25 parts by mass, the dough becomes soft and the shape retention of the product becomes inferior, and if it exceeds 5 parts by mass, the dough becomes hard and the texture of the product becomes inferior. , Not preferable.
In addition, HPMC may be added / mixed as a powder to a flour raw material mainly composed of rice flour, but a gelled state in which hydroxypropylmethylcellulose is added / mixed with a part of water used for producing breads and fats and oils. It is preferable to add it to the flour raw material and other auxiliary raw materials. Specifically, before mixing with the flour raw material, 0.25 to 5 parts by mass of HPMC, 5 to 20 times the amount of water, and 5 to 25 parts by mass of fats and oils (preferably liquid or semi-solid fats and oils at room temperature). Is added and mixed, stirred with a confectionery / bread mixer (400 to 700 rpm, 1 to 5 minutes), and allowed to stand at room temperature (about 0 to 25 ° C.) for 10 to 60 minutes to form a gel. , Add to flour raw material and other auxiliary raw materials in the form of gel. By adding HPMC in the form of a gel in the presence of fats and oils, not only the workability during the production of breads is improved, but also the texture of the obtained breads becomes softer and moist. The fats and oils used here are not particularly limited as long as they are edible fats and oils used for producing breads, but butter, shortening, salad oil, soybean oil, rapeseed oil, corn oil, olive oil, rice oil and the like are preferable.
本発明の方法では、ＨＰＭＣに加えてさらに、キサンタンガム、アルギン酸エステル、ペクチン、グアーガム、タラガムから選択される増粘多糖類、好ましくはキサンタンガム、タラガム、より好ましくはキサンタンガムを０．０５〜２．０質量部、好ましくは０．１〜０．５質量部を配合するのが好適である。増粘多糖類を配合することにより、得られるパン類の保形性が良好となり、ボリュームも大きくなる。
さらに、デキストリン１〜１５質量部、好ましくは３〜１０質量部を配合するのが好適である。デキストリンを配合することにより、得られるパン類の保水性が良好となり、しっとりとした食感が保持され、さらに老化耐性も向上する。
In the method of the present invention, in addition to HPMC, a thickening polysaccharide selected from xanthan gum, alginate ester, pectin, guar gum, and tara gum, preferably xanthan gum, tara gum, and more preferably xanthan gum by 0.05 to 2.0 mass. It is preferable to mix parts, preferably 0.1 to 0.5 parts by mass. By blending the thickening polysaccharide, the shape-retaining property of the obtained bread is improved and the volume is also increased.
Further, it is preferable to add 1 to 15 parts by mass of dextrin, preferably 3 to 10 parts by mass. By blending dextrin, the water retention of the obtained bread is improved, a moist texture is maintained, and aging resistance is also improved.
本発明のパン類の製造に使用される副原料としては、パンの製造に通常用いられるもの、例えばサワー種、ルヴァン種、パネトーネ種等の各種発酵種やイースト（生イースト、ドライイースト等）；イーストフード；砂糖、ブドウ糖、果糖、転化糖、水あめ、麦芽糖、乳糖等の糖類；卵又は卵粉；脱脂粉乳、全脂粉乳、チーズ粉末、ヨーグルト粉末、ホエー粉末などの乳製品；ショートニングやバター、マーガリンやその他の動植物油等の油脂類；乳化剤；膨張剤；増粘剤；甘味料；香料；着色料；アスコルビン酸；食塩等の無機塩類；グルコシダーゼ、グルコースオキシダーゼ、アミラーゼ、リパーゼ、ヘミセルラーゼ等の酵素類；食物繊維、などを適宜使用することができる。本発明のパン類生地の製造に使用される水は、水道水、天然水、精製水など、生地製造に通常使用することができる水であれば、特に限定されないが、水の代わりに牛乳、豆乳等のミルクを使用することもできる。 As the auxiliary raw material used in the production of breads of the present invention, those usually used in the production of bread, for example, various fermented species such as sour, levin, panelone and yeast (raw yeast, dry yeast, etc.); Yeast food; sugars such as sugar, glucose, fructose, converted sugar, water candy, malt sugar, lactose; eggs or egg flour; dairy products such as defatted milk powder, whole fat powder milk, cheese powder, yogurt powder, whey powder; shortening and butter, Oils and fats such as margarine and other animal and vegetable oils; emulsifiers; leavening agents; thickeners; sweeteners; fragrances; coloring agents; ascorbic acid; inorganic salts such as salt; glucosidase, glucose oxidase, amylase, lipase, hemicellase, etc. Enzymes; dietary fiber, etc. can be used as appropriate. The water used for producing the bread dough of the present invention is not particularly limited as long as it is water that can be normally used for producing dough, such as tap water, natural water, and purified water. Milk such as soy milk can also be used.
本発明によるパン類の製造方法においては、原料に上記のＨＰＭＣを配合すること以外は特に限定されず、例えば、ストレート法、中種法、速成法、液種法、冷凍生地法などの各種常法に従って行うことができる。 The method for producing breads according to the present invention is not particularly limited except that the above HPMC is added to the raw material. It can be done according to the law.
本発明において、パン類とは、米粉を主体とする穀粉原料から得られるパン生地を発酵させたものを加熱（例えば、焼成、蒸し、揚げ等）して得られるものであれば特に限定はされないが、パン類の種類としては、例えば、食パン、菓子パン（あんパン、クリームパン等）や総菜パン（カレーパン等）、ロールパン、フランスパン、フォカッチャ、ワッフル、ナンなどのパン；ピザ；中華まん；イーストドーナツ等の発酵菓子、などが挙げられる。なお、本発明におけるパン類には、小麦粉を主体とする穀粉原料から得られるパン生地を発酵させたものを加熱して得られるものは含まれない。 In the present invention, the breads are not particularly limited as long as they are obtained by heating (for example, baking, steaming, fried, etc.) bread dough obtained by fermenting bread dough obtained from a grain flour raw material mainly composed of rice flour. As for the types of bread, for example, bread such as bread, sweet bun (an bread, cream bread, etc.), delicatessen bread (curry bread, etc.), roll bread, French bread, focacha, waffle, nan, etc.; pizza; Chinese bun; yeast donut Such as fermented confectionery, and the like. The breads in the present invention do not include those obtained by heating bread dough obtained from a flour raw material mainly composed of wheat flour.
１）試験例１
下記の表１に示す配合割合の原料粉（実施例１〜３、比較例１〜２）を用いた。実施例１は米粉に高粘度のＨＰＭＣ、キサンタンガム、デキストリンを使用しており、比較例１は高粘度のＨＰＭＣに代えて低粘度のＨＰＭＣを使用した例であり、比較例２はＨＰＭＣに代えて他のセルロース誘導体を使用した例であり、実施例２と３はキサンタンガムに代えて他の増粘剤を使用した例である。
1) Test Example 1
The raw material powders (Examples 1 to 3 and Comparative Examples 1 to 2) having the blending ratios shown in Table 1 below were used. Example 1 uses high-viscosity HPMC, xanthan gum, and dextrin for rice flour, Comparative Example 1 uses low-viscosity HPMC instead of high-viscosity HPMC, and Comparative Example 2 uses low-viscosity HPMC instead of HPMC. Examples of using other cellulose derivatives, Examples 2 and 3 are examples of using other thickeners in place of xanthan gum.
※２ＨＰＭＣ：粘度２００，０００ｃｐｓ（２質量％水溶液）
※３ＨＰＭＣ：粘度４，０００ｃｐｓ（２質量％水溶液）
※４メチルセルロール：粘度４，０００ｃｐｓ（２質量％水溶液）
* 2 HPMC: Viscosity 200,000 cps (2 mass% aqueous solution)
* 3 HPMC: Viscosity 4,000 cps (2 mass% aqueous solution)
* 4 Methyl cell roll: Viscosity 4,000 cps (2 mass% aqueous solution)
表１に示す原料粉（実施例１〜３、比較例１〜２）を用いて、下記の配合及び工程に従い、ロールパンを製造した。製造したロールパンの外観、食感、老化耐性（常温２日後の食感の変化）を１０名のパネラーで評価した。結果の平均値を上記の表１に示す。 Using the raw material flours shown in Table 1 (Examples 1 to 3 and Comparative Examples 1 to 2), roll breads were produced according to the following formulations and steps. The appearance, texture, and aging resistance (change in texture after 2 days at room temperature) of the produced bread rolls were evaluated by 10 panelists. The average value of the results is shown in Table 1 above.
〔配合〕
生イースト ６
食塩 １．６
ショ糖 １２
脱脂粉乳 ２
卵白 ５
サラダ油 ６
水 ６７
（質量部）
なお、実施例１〜３、比較例１のＨＰＭＣ（１．５質量部）及び比較例２のメチルセルロース（１．５質量部）は、あらかじめ上記配合中の水２４質量部及びサラダ油６質量部に添加し、製菓用ミキサー（ケンミックスアイコープレミアミキサー、(株)愛工舎製作所製）で撹拌（５００ｒｐｍ、３分間）し、室温（約２０℃）で３０分間静置し、ゲルを形成させた。得られたゲル（３１．５質量部）を米粉１００質量部、その他の原料に添加した。
〔工程〕
ミキシング 低速１分→中低速１分
捏上温度 ２７℃
発酵（２７℃、湿度７５％） ５分
分割 ７０ｇ
ベンチタイム ５分
成形 手成形
ホイロ（３８℃、湿度８５％） ４０〜４５分
焼成（２３０／２１０℃） １０分〜１２分（蒸気あり）
[Mixing]
Raw yeast 6
Salt 1.6
Sucrose 12
Skim milk powder 2
Egg white 5
Salad oil 6
Water 67
(Mass part)
The HPMC (1.5 parts by mass) of Examples 1 to 3 and Comparative Example 1 and the methyl cellulose (1.5 parts by mass) of Comparative Example 2 were added to 24 parts by mass of water and 6 parts by mass of salad oil in the above formulation in advance. The mixture was added, stirred with a confectionery mixer (Kenmix Aiko Premier Mixer, manufactured by Aikosha Seisakusho Co., Ltd.) (500 rpm, 3 minutes), and allowed to stand at room temperature (about 20 ° C.) for 30 minutes to form a gel. The obtained gel (31.5 parts by mass) was added to 100 parts by mass of rice flour and other raw materials.
[Process]
Mixing low speed 1 minute → medium low speed 1 minute Kneading temperature 27 ℃
Fermentation (27 ° C, humidity 75%) 5 minutes division 70g
Bench time 5 minutes Molding Hand-molded proofer (38 ° C, humidity 85%) 40-45 minutes Baking (230/210 ° C) 10 minutes-12 minutes (with steam)
［評価基準］
外観 ５点：ボリュームが大きく、形状も良好
４点：ボリュームがやや大きく、形状もやや良好
３点：ボリュームはあるが、形状がやや悪い
２点：ボリュームがやや小さく、形状もやや悪い
１点：ボリュームが小さく、形状も悪い
食感 ５点：極めてソフトな食感で、口どけも良好
４点：ソフトな食感で、口どけも良好
３点：ややソフトな食感で、口どけもやや良好
２点：ややパサついた食感であるか、やや口どけがやや不良
１点：ややパサついた食感であるか、口どけも不良
老化耐性 ３点：老化の程度がわずかである
２点：老化がやや進行している
１点：老化が進行している
[Evaluation criteria]
Appearance 5 points: Large volume and good shape
4 points: The volume is a little large and the shape is a little good.
3 points: There is volume, but the shape is a little bad
2 points: Volume is a little small and shape is a little bad
1 point: Small volume, bad shape Texture 5 points: Extremely soft texture, good mouthfeel
4 points: Soft texture and good mouthfeel
3 points: Slightly soft texture and slightly good mouthfeel
2 points: Slightly dry texture or slightly poor mouthfeel
1 point: Slightly dry texture or poor mouthfeel Aging resistance 3 points: The degree of aging is slight
2 points: Aging is progressing a little
1 point: Aging is progressing
２）試験例２
下記の表２に示す配合割合の原料粉（実施例４〜６、比較例３〜４）を用いた。これらの原料粉を用いて、試験例１と同様にロールパンを製造し、製造したロールパンの外観、食感、老化耐性（常温２日後の食感の変化）を１０名のパネラーで評価した。結果の平均値を表２に示す。実施例４〜６は高粘度ＨＰＭＣの適切な使用範囲の例であり、比較例３及び４は高粘度ＨＰＭＣの適切な使用の範囲外の例である。
なお、実施例４〜６、比較例３〜４では、実施例１と同様にＨＰＭＣを、あらかじめ水２４質量部及びサラダ油６質量部とゲルを形成させ、得られたゲル（３０．５〜３２．５質量部）を米粉とその他の原料に添加して用いた。
2) Test example 2
The raw material powders (Examples 4 to 6 and Comparative Examples 3 to 4) having the blending ratios shown in Table 2 below were used. Using these raw material powders, roll bread was produced in the same manner as in Test Example 1, and the appearance, texture, and aging resistance (change in texture after 2 days at room temperature) of the produced roll bread were evaluated by 10 panelists. The average value of the results is shown in Table 2. Examples 4 to 6 are examples of an appropriate range of use of high-viscosity HPMC, and Comparative Examples 3 and 4 are examples of examples outside the range of appropriate use of high-viscosity HPMC.
In Examples 4 to 6 and Comparative Examples 3 to 4, HPMC was previously formed into a gel with 24 parts by mass of water and 6 parts by mass of salad oil in the same manner as in Example 1, and the obtained gel (30.5 to 32). .5 parts by mass) was added to rice flour and other raw materials.
※２ＨＰＭＣ：粘度２００，０００ｃｐｓ（２質量％水溶液）
* 2 HPMC: Viscosity 200,000 cps (2 mass% aqueous solution)
３）試験例３
以下の表３に示す配合割合の原料粉（実施例７〜１０）を用いた。これらの原料粉（実施例１の原料粉も含む）を用いて、総加水量のうち水２４質量部、サラダ油６質量部とＨＰＭＣ１．５質量部を混合・撹拌し、ゲル（３１．５質量部）の状態で米粉に添加したこと以外は、試験例１と同様にロールパンを製造し、製造したロールパンの外観、食感、老化耐性（常温２日後の食感の変化）を１０名のパネラーで評価した。結果の平均値を下記の表３に示す。実施例７及び８はキサンタンガムの好ましい使用範囲の例であり、実施例９及び１０はデキストリンの好ましい使用範囲の例である。また、これら実施例７〜１０は高粘度ＨＰＭＣをゲル状で添加する好ましい実施形態の例でもある。
3) Test example 3
The raw material powders (Examples 7 to 10) having the blending ratios shown in Table 3 below were used. Using these raw material flours (including the raw material flour of Example 1), 24 parts by mass of water, 6 parts by mass of salad oil and 1.5 parts by mass of HPMC are mixed and stirred in the total amount of water added, and gel (31.5 parts by mass). The roll bread was manufactured in the same manner as in Test Example 1 except that it was added to the rice flour in the state of (part)), and the appearance, texture, and aging resistance (change in texture after 2 days at room temperature) of the manufactured roll bread were evaluated by 10 panelists. Evaluated in. The average value of the results is shown in Table 3 below. Examples 7 and 8 are examples of preferred ranges of use of xanthan gum, and Examples 9 and 10 are examples of preferred ranges of use of dextrin. In addition, these Examples 7 to 10 are also examples of a preferable embodiment in which the high-viscosity HPMC is added in the form of a gel.
※２ＨＰＭＣ：粘度２００，０００ｃｐｓ（２質量％水溶液）
* 2 HPMC: Viscosity 200,000 cps (2 mass% aqueous solution)
４）試験例４
以下の表４に示す配合割合の原料粉（実施例１、１１及び１２）を用いた。これらの原料粉を用いて、試験例３と同様にロールパンを製造し、製造したロールパンの外観、食感、老化耐性（常温２日後の食感の変化）を１０名のパネラーで評価した。結果の平均値を表４に示す。実施例１１及び１２は米粉（損傷澱粉１０％）の好ましい平均粒径範囲の使用例である。
4) Test example 4
The raw material powders (Examples 1, 11 and 12) having the blending ratios shown in Table 4 below were used. Using these raw material powders, roll bread was produced in the same manner as in Test Example 3, and the appearance, texture, and aging resistance (change in texture after 2 days at room temperature) of the produced roll bread were evaluated by 10 panelists. The average value of the results is shown in Table 4. Examples 11 and 12 are examples of use of rice flour (10% damaged starch) in a preferable average particle size range.
※２米粉：うるち米、損傷澱粉１０％、平均粒径１５μｍ
※３米粉：うるち米、損傷澱粉１０％、平均粒径６５μｍ
※２ＨＰＭＣ：粘度２００，０００ｃｐｓ（２質量％水溶液）
* 2 Rice flour: glutinous rice, 10% damaged starch, average particle size 15 μm
* 3 Rice flour: glutinous rice, 10% damaged starch, average particle size 65 μm
* 2 HPMC: Viscosity 200,000 cps (2 mass% aqueous solution)
本発明は食品産業、特に製パン分野において有用である。 The present invention is useful in the food industry, especially in the bakery field.
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