JP6285143B2 - Method for producing cooked rice and wheat flour food - Google Patents
Method for producing cooked rice and wheat flour food Download PDFInfo
- Publication number
- JP6285143B2 JP6285143B2 JP2013215894A JP2013215894A JP6285143B2 JP 6285143 B2 JP6285143 B2 JP 6285143B2 JP 2013215894 A JP2013215894 A JP 2013215894A JP 2013215894 A JP2013215894 A JP 2013215894A JP 6285143 B2 JP6285143 B2 JP 6285143B2
- Authority
- JP
- Japan
- Prior art keywords
- glycine
- monosaccharide
- rice
- composition
- addition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Landscapes
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、米飯類及び小麦粉焼成食品の製造方法、並びにこれらの製造に用いる品質改良用組成物等に関する。 The present invention relates to a method for producing cooked rice and wheat flour, and a quality improving composition used for the production thereof.
食品のおいしさには、味（味覚的要素）や、弾力やしっとり感などの食感的要素だけでなく、焼き色・焦げ・揚げ色などの外観的要素も大きく影響する。そして、これらの要素のいずれかが良ければおいしいと感じるのではなく、これらの要素のバランスの良さが非常に重要である。 The taste of food is not only influenced by taste (taste factor), and texture factors such as elasticity and moistness, but also by external factors such as baked, burnt and fried colors. And if one of these elements is good, it doesn't feel delicious, but the balance of these elements is very important.
この外観的要素のうち、焼き色・焦げ・揚げ色については、こんがり感やパリパリ感が得られることから非常に好まれており、独特の風味も付与されるという効果もある。しかし、例えば焼成パン類への焼き色付与は、単に焼成時間を長くしたり焼成温度を高くしたりしても、好ましくない焦げ付き（過剰な焼成）や焼成ムラがでたり、水分ロスが多くなって良好な食感（特にしっとり感）が充分保たれないなどの問題が発生する恐れがあり、その条件設定が非常に難しいだけでなく、加熱調理時間が長くなることから製造効率が低下し、製造コストも高くなってしまう。また、米飯類の焦げ付与（いわゆる「おこげ」の製造）なども同様に微妙な調整が必要とされ、職人的な技量が求められる場合もある。 Of these appearance elements, the baked, burnt and fried colors are highly preferred because they give a crisp and crisp feel and have the effect of imparting a unique flavor. However, for example, imparting a baked color to baked breads, even if the baking time is increased or the baking temperature is increased, unfavorable scorching (excessive baking), uneven baking, or water loss increases. May cause problems such as not being able to maintain a good texture (especially moist), not only is it very difficult to set the conditions, but the cooking time will be longer, resulting in lower production efficiency. Manufacturing costs will also increase. In addition, the addition of burnt rice (so-called “rice cake”) and the like also require delicate adjustments, and craftsmanship is sometimes required.
したがって、加熱工程を経て製造又は食される加熱調理食品の焼き色・焦げ・揚げ色付与等においては、特に工業的大量生産ラインでの製造では、加熱時間の延長や温度の高温化をすることなく（可能であれば、逆に加熱時間を短くしたり温度を低くしたとしても）促進することができる簡便で安定的な技術を用いることが望ましい。 Therefore, in the baking, scorching, and frying of cooked foods that are manufactured or eaten through the heating process, the heating time should be extended and the temperature raised, especially in the manufacture of industrial mass production lines. It is desirable to use a simple and stable technique that can be accelerated (if possible, even if the heating time is shortened or the temperature is lowered).
従来技術としては、米飯類の焦げ付与（おこげ製造技術）として伝熱手段により加熱して炊飯する方法（特許文献１）が開示されている。
また、フライ食品の揚げ色付与として高度分岐環状デキストリンを配合する方法（特許文献２）などが開示されている。また、電子レンジによる加熱で様々な食品に焦げ目をつけるために、糖類、アミノ酸類と膨張剤を含む組成物を付着させる方法（特許文献３）、オーブンレンジでフライ食品を調理するときに、良好な焼き色を付与することやカロリーを抑えるため、ドライパン粉にキシロース、ブドウ糖等の糖類、グリシン、アラニン、リジン等のアミノ酸の溶解物を噴霧する方法（特許文献４）が開示されている。
As a conventional technique, a method (Patent Document 1) is disclosed in which rice is cooked by heating by means of heat transfer as a method of burning rice (cooking production technique).
Moreover, the method (patent document 2) etc. which mix | blend highly branched cyclic dextrin as fried color provision of fried food are disclosed. In addition, in order to scorch various foods by heating with a microwave oven, a method of attaching a composition containing sugars, amino acids and a swelling agent (Patent Document 3), good when cooking fried foods in a microwave oven A method of spraying a lysate such as xylose and glucose, and a solution of amino acids such as glycine, alanine, and lysine (Patent Document 4) to dry bread crumbs in order to impart a roasting color and suppress calories is disclosed.
しかし、これらは特にその効果や簡便性などの点で未だ充分とは言えず、単純に加水への添加や生地・バッターへの練り込み等を行うだけで加熱調理食品の品質改良（特に、焼き色、焦げ、揚げ色の少なくとも１以上の良好な促進）ができる簡便且つ効率的な技術、成分の開発が当業界において引き続き求められている。 However, these are still not particularly satisfactory in terms of their effects and convenience, and simply improving the quality of cooked foods (especially baked) by simply adding them to water or kneading them into dough or batter. There is a continuing need in the art for the development of simple and efficient technologies and ingredients that can achieve good acceleration of at least one of color, scorch and fried color.
本発明は、米飯類及び小麦粉焼成食品の品質改良を簡便且つ効率的にすることができる製造方法及び当該方法に用いる組成物等を提供することを目的とする。 An object of this invention is to provide the manufacturing method which can make the quality improvement of cooked rice and wheat flour baked foods simply and efficiently, the composition used for the said method, etc.
上記目的を達成するため、本発明者らは鋭意研究を行い、グリシンと５単糖及び／又は６単糖を米飯類の炊飯浸漬液への添加、加熱処理前の炊飯米への噴霧、グリシンと５単糖及び／又は６単糖を、小麦粉を含む原料穀粉又は原料穀分を含む食品原料に添加バッターして製造することで、米飯類及び小麦粉焼成食品の品質改良、特に、焼き色・焦げ・揚げ色の少なくとも１以上の付与促進、独特の風味の付与、調理時間短縮、加熱温度低減、加熱工程での所望されない水分ロス軽減及び食感向上から選ばれる少なくとも１以上（あるいは全て）をすることができることを見出し、本発明を完成するに至った。 In order to achieve the above object, the present inventors have conducted intensive research and added glycine and 5-monosaccharide and / or 6-monosaccharide to the rice cooking soaking liquid of rice, spraying the cooked rice before heat treatment, glycine And 5 monosaccharides and / or 6 monosaccharides are added to the raw material flour containing wheat flour or the food ingredients containing the raw material grain to improve the quality of cooked rice and flour baked foods, At least one (or all) selected from promotion of imparting at least one burnt / fried color, imparting a unique flavor, shortening cooking time, reducing heating temperature, reducing undesired moisture loss in heating process and improving texture As a result, the present invention has been completed.
すなわち、本発明の実施形態は次のとおりである。
（１）グリシンと５単糖及び／又は６単糖を浸漬液に配合し、この浸漬液で生米を浸漬後に炊飯することを特徴とする、米飯類の製造方法。
（２）グリシン０．０６〜０．４％（ｗ／ｗ）と５単糖及び／又は６単糖０．０８〜０．５％（ｗ／ｗ）を浸漬液に配合することを特徴とする、（１）に記載の方法。
（３）５単糖及び／又は６単糖がグリシンの０．５〜３．０倍量の組成比となるように配合することを特徴とする、（１）又は（２）に記載の方法。
（４）５単糖及び／又は６単糖が、キシロース、アラビノース、リボース、グルコース、ガラクトース、フラクトースから選ばれる少なくとも１以上である、（１）〜（３）のいずれか１つに記載の方法。
（５）グリシンと５単糖及び／又は６単糖を有効成分として含有し、生米の浸漬液に添加して用いられることを特徴とする、米飯類の品質改良用組成物。
（６）グリシンと５単糖及び／又は６単糖を、小麦粉を含む原料穀粉又は原料穀分を含む食品原料に添加することを特徴とする、焼成及び／又は揚げ工程を経て食される小麦粉焼成食品の製造方法。
（７）小麦粉を含む原料穀粉に対して、グリシン０．０６〜０．４％（ｗ／ｗ：対粉）と５単糖及び／又は６単糖０．０８〜０．５％（ｗ／ｗ：対粉）を添加する（６）に記載の方法。
（８）５単糖及び／又は６単糖をグリシンの０．５〜３．０倍量の組成比となるように配合する、（６）又は（７）に記載の方法。
（９）５単糖及び／又は６単糖が、キシロース、アラビノース、リボース、グルコース、ガラクトース、フラクトースから選ばれる少なくとも１以上である、（６）〜（８）のいずれか１つに記載の方法。
（１０）グリシンと５単糖及び／又は６単糖を有効成分として含有し、小麦粉を含む原料穀粉又は原料穀分を含む食品原料に添加して用いられることを特徴とする、焼成及び／又は揚げ工程を経て食される小麦粉焼成食品の品質改良用組成物。
That is, the embodiment of the present invention is as follows.
(1) A method for producing cooked rice, characterized in that glycine and 5-monosaccharide and / or 6-monosaccharide are blended in an immersion liquid, and cooked rice is immersed in the immersion liquid after being immersed in it.
(2) characterized in that 0.06 to 0.4% (w / w) of glycine and 0.08 to 0.5% (w / w) of 5 monosaccharide and / or 6 monosaccharide are mixed in the immersion liquid. The method according to (1).
(3) The method according to (1) or (2), wherein 5 monosaccharides and / or 6 monosaccharides are blended so that the composition ratio is 0.5 to 3.0 times that of glycine. .
(4) The method according to any one of (1) to (3), wherein the 5 monosaccharide and / or 6 monosaccharide is at least one selected from xylose, arabinose, ribose, glucose, galactose, and fructose. .
(5) A composition for improving the quality of cooked rice, which contains glycine and 5-monosaccharide and / or 6-monosaccharide as active ingredients and is added to a raw rice soaking solution.
(6) Wheat flour eaten through a baking and / or frying process, characterized by adding glycine and 5-monosaccharide and / or 6-monosaccharide to raw flour containing wheat flour or food raw material containing raw material fraction A method for producing a baked food.
(7) Glycine 0.06 to 0.4% (w / w: vs. flour) and 5 monosaccharide and / or 6 monosaccharide 0.08 to 0.5% (w / w) The method according to (6), wherein w: anti-powder) is added.
(8) The method according to (6) or (7), wherein 5 monosaccharides and / or 6 monosaccharides are blended so that the composition ratio is 0.5 to 3.0 times that of glycine.
(9) The method according to any one of (6) to (8), wherein the 5 monosaccharide and / or 6 monosaccharide is at least one selected from xylose, arabinose, ribose, glucose, galactose, and fructose. .
(10) Baking and / or characterized by containing glycine and 5-monosaccharide and / or 6-monosaccharide as active ingredients and being added to a raw material flour containing wheat flour or a food raw material containing raw material grain A composition for improving the quality of a baked wheat flour food that is eaten through a frying process.
本発明によれば、米飯類及び小麦粉焼成食品の品質改良、特に、焼き色・焦げ・揚げ色の少なくとも１以上の付与促進、独特の風味の向上、調理時間の短縮、加熱温度低減、加熱工程での所望されない水分ロスの軽減及び食感向上、焼成による独特の風味付与の促進等を達成することができる。そして、得られたこれら食品は、充分な色付きでありながら所望されない水分ロスが少なく、しっとり感や瑞々しさが向上していることも特徴である。 According to the present invention, quality improvement of cooked rice and wheat flour baked food, in particular, promotion of application of at least one of baked, burnt and fried colors, improvement of unique flavor, shortening of cooking time, reduction of heating temperature, heating process The reduction of undesired moisture loss and the improvement of texture, and the promotion of imparting a unique flavor by baking can be achieved. And these obtained foods are also characterized by little moisture loss, which is sufficiently colored, and improved moist feeling and freshness.
まず、本発明においては、グリシンと５単糖及び／又は６単糖を、米飯類及び小麦粉焼成食品の品質改良用組成物の有効成分として使用する。そして、本発明は、これらの２又は３成分の組み合わせによってはじめて本発明の効果を奏するものである。 First, in the present invention, glycine and pentose and / or hexose are used as active ingredients of a composition for improving the quality of cooked rice and baked food. And this invention has the effect of this invention only by the combination of these 2 or 3 components.
グリシンとしては、一定の精製が行われた精製品や合成品などを使用することができるが、食品素材または食品添加物として市販されているものも使用可能である。その際は、アミノ酸としてグリシンを含有し、その純度が一定以上（例えば８５％以上、好ましくは９０％以上、さらには９５％以上）のものを使用することが好ましいが、グリシンを一定以上（例えば１０％以上、好ましくは２０％以上、さらには４０％以上）含有するアミノ酸混合物、アミノ酸・オリゴペプチド混合物、蛋白加水分解物などの食品素材を使用しても良く、グリシン以外のアミノ酸、ペプチド類が混在するものの使用を完全に除外するものではない。 As the glycine, a refined product or a synthetic product which has been subjected to a certain purification can be used, but those commercially available as food materials or food additives can also be used. In that case, it is preferable to use glycine as an amino acid and having a certain purity or higher (for example, 85% or higher, preferably 90% or higher, more preferably 95% or higher). 10% or more, preferably 20% or more, and further 40% or more) food materials such as amino acid mixtures, amino acid / oligopeptide mixtures, and protein hydrolysates may be used, and amino acids and peptides other than glycine may be used. It does not completely exclude the use of mixed materials.
使用する５単糖及び／又は６単糖としては、これに限定されるものではないが、キシロース、アラビノース、リボース、グルコース、ガラクトース、フラクトースなどを用いるのが例示される。好ましくはキシロース及び／又はグルコースであり、より好ましくはキシロースを用いるのがその効果やコストなどの面で好適である。これらは、一定の精製が行われた精製品や合成品、食品素材として市販されている純度が一定以上の市販品などを適宜使用できる。 Examples of the 5-monosaccharide and / or 6-monosaccharide to be used include, but are not limited to, xylose, arabinose, ribose, glucose, galactose, fructose and the like. Xylose and / or glucose are preferable, and xylose is more preferable in terms of its effect and cost. As these, purified products and synthetic products that have been subjected to certain purification, commercially available products with a certain level of purity or more that are commercially available as food materials, and the like can be used as appropriate.
さらに本発明では、上記グリシンと５単糖及び／又は６単糖を所要の範囲の配合比で併用することが好ましい。具体的には、グリシン０．０６〜０．４％（ｗ／ｗ）、５単糖及び／又は６単糖０．０８〜０．６％（ｗ／ｗ）の割合、好ましくはグリシン０．０９〜０．３％（ｗ／ｗ）、５単糖及び／又は６単糖０．１２〜０．４％（ｗ／ｗ）の割合で生米、炊飯米の浸漬水又は噴霧水、小麦粉を含む原料穀粉又は原料穀分を含む小麦粉焼成食品の原料バッター、バッターに含まれるような組成比としてなることが好適であり、特に、５単糖及び／又は６単糖がグリシンの０．５〜３．０倍量、好ましくは１．０〜１．５倍量の組成比としてなることがより効果的である。なお、小麦粉焼成食品が、パン類、菓子類、ドーナツ類、パイ類及び中華皮類である場合には、好適には５単糖及び／又は６単糖がグリシンの０．５〜３．０倍量（ただし、２倍量は除く）であり、好ましくは１．０〜１．５倍量の組成比である。なお、本発明において、炊飯米や小麦粉焼成食品にグリシン、５単糖及び／又は６単糖を含む溶液を噴霧してから加熱する方法を採用することは、品質ムラの発生等の点で好ましくなく、この方法は本発明から除外される。 Furthermore, in this invention, it is preferable to use together the said glycine and 5 monosaccharide and / or 6 monosaccharide with the compounding ratio of a required range. Specifically, the ratio of glycine 0.06-0.4% (w / w), 5 monosaccharide and / or 6 monosaccharide 0.08-0.6% (w / w), preferably glycine 0. 09-0.3% (w / w), 5 monosaccharides and / or 6 monosaccharides 0.12-0.4% (w / w) The raw material flour containing the raw material flour or the raw material batter of the raw material for baking the wheat flour containing the raw material cereal, preferably having a composition ratio such that it is contained in the batter, in particular, 5 monosaccharide and / or 6 monosaccharide is 0.5 of glycine. It is more effective to achieve a composition ratio of ˜3.0 times, preferably 1.0 to 1.5 times. When the flour-baked food is breads, confectionery, donuts, pies, and Chinese hulls, preferably 5 monosaccharide and / or 6 monosaccharide is 0.5 to 3.0 of glycine. It is a double amount (excluding a double amount), preferably a composition ratio of 1.0 to 1.5 times. In addition, in this invention, it is preferable at points, such as generation | occurrence | production of quality nonuniformity, etc. to employ | adopt the method of spraying the solution containing glycine, a 5 monosaccharide, and / or 6 monosaccharide on cooked rice and wheat flour baking food. This method is not excluded from the present invention.
本発明では、上記グリシンと５単糖及び／又は６単糖は別々に添加しても良いが、簡便性・作業性の点からグリシンと５単糖及び／又は６単糖を混合組成物としておくのが好ましい。組成物の調製に際しては、これらの有効成分のみで調製しても良いし、これら以外に助剤・賦形剤を使用し、有効成分としてグリシンと５単糖・６単糖のみを含有する組成物としても良い。助剤・賦形剤としては、特に限定はされないが、食塩、小麦粉、米粉、澱粉類（例えば、馬鈴薯澱粉、コーンスターチ、小麦澱粉、タピオカ澱粉、甘藷澱粉、サゴ澱粉、米澱粉等）が好ましいものとして例示され、特に、焼き塩、澱粉及び／又は小麦粉の水分が１４％以下、好ましくは１０％以下、より好ましくは８％以下に調整されたものを用いるのが好適である。なお、上記グリシンと５単糖及び／又は６単糖を予め混合して組成物とせず、各有効成分を浸漬液、噴霧液、生地、バッター、パン粉作製の段階で別々に所要量添加して、食品原料中で組成物とする方法を用いても差し支えない。 In the present invention, the above-mentioned glycine and 5-monosaccharide and / or 6-monosaccharide may be added separately, but glycine and 5-monosaccharide and / or 6-monosaccharide are used as a mixed composition from the viewpoint of convenience and workability. It is preferable to leave. In the preparation of the composition, it may be prepared with only these active ingredients, or in addition to these, an auxiliary agent / excipient is used, and the composition contains only glycine and 5-monosaccharide-6-monosaccharide as active ingredients. It is good as a thing. Auxiliaries / excipients are not particularly limited, but salt, wheat flour, rice flour, and starches (eg, potato starch, corn starch, wheat starch, tapioca starch, sweet potato starch, sago starch, rice starch, etc.) are preferred. In particular, it is preferable to use a baked salt, starch and / or flour whose water content is adjusted to 14% or less, preferably 10% or less, more preferably 8% or less. In addition, the above glycine and 5-monosaccharide and / or 6-monosaccharide are not mixed in advance to form a composition, and each active ingredient is added separately in the steps of preparation of immersion liquid, spray liquid, dough, batter, bread crumb. A method of forming a composition in a food material may be used.
本発明において、グリシンと５単糖及び／又は６単糖を予め混合して組成物とした場合、生米、米飯類の浸漬水又は噴霧水、小麦粉を含む原料穀粉又は原料穀分を含む小麦粉焼成食品の原料又はパン粉への添加量としては、各成分の配合比等にもよるが、予め混合した組成物として０．２〜１．３％（ｗ／ｗ）、好ましくは０．３〜１．０％（ｗ／ｗ）、特に好ましくは０．５〜０．７％（ｗ／ｗ）が例示される。しかし、これらの使用範囲に限定されるものではなく、当該組成物中の各成分の配合比、配合量等により適宜設計変更できる。 In the present invention, when glycine and 5 monosaccharides and / or 6 monosaccharides are mixed in advance to form a composition, raw rice, soaking water or spray water of cooked rice, raw flour containing wheat flour, or wheat flour containing raw material fraction The amount of the baked food added to the raw material or bread crumb depends on the blending ratio of each component, but is 0.2 to 1.3% (w / w) as a premixed composition, preferably 0.3 to An example is 1.0% (w / w), particularly preferably 0.5 to 0.7% (w / w). However, it is not limited to these use ranges, and the design can be appropriately changed depending on the blending ratio, blending amount, etc. of each component in the composition.
本発明の品質改良対象となる食品は米飯類、並びに小麦粉焼成食品から選ばれる少なくとも１以上であるが、具体的には、米飯類としては炊飯米として炊き込みご飯の他に、チャーハンやドリア、バターライス等の炊飯後に更に調理・加工される米飯類が挙げられる。当該小麦粉焼成食品としては、パン類、スポンジケーキ、ロールケーキ、ワッフル等のケーキ類、たこ焼きやお好み焼き、パン類（例えば、食パン、フランスパン、ロールパン、菓子パン、スコーン、中華まんなど）、菓子類（クレープ、クッキー、タルト、パイなど）、ドーナツ類（揚げドーナツ、焼きドーナツなど）、パイ類（パイ、ミルフィーユなど）、中華皮類としては餃子の皮、シュウマイの皮、春巻きの皮が、小麦粉を含む衣を含む揚げ物（例えば、から揚げ、フリッター）などが例示される。これらは、いずれも製造及び／又は喫食時に加熱工程（主として焼成及び／又は揚げ工程）を経るものであることが特徴であり、特に一定時間（例えば２分以上）の焼成及び／又は揚げ工程を経るものに対して好適な効果を奏する。なお、本発明において「焼成」とは、オーブン等での加熱、鉄板やフライパン上での加熱・調理だけでなく、油揚げも包含される。また、本発明の「加熱工程」には電子レンジによる加熱は含まれず、これは除外される。 The food to be improved in quality of the present invention is at least one selected from cooked rice and baked wheat flour. Specifically, as cooked rice, in addition to cooked rice, fried rice, doria, butter Examples include cooked rice such as rice, which is further cooked and processed. The flour-baked food includes cakes such as breads, sponge cakes, roll cakes, waffles, takoyaki and okonomiyaki, breads (eg, bread, French bread, rolls, sweet bread, scones, Chinese buns), sweets (crepes) , Cookies, tarts, pie, etc.), donuts (fried donuts, baked donuts, etc.), pies (pies, millefeuilles, etc.), Chinese husks such as dumpling skin, shumai skin, spring roll skin, including flour Examples include fried foods including clothes (for example, fried chicken, fritters). These are all characterized in that they are subjected to a heating process (mainly baking and / or frying process) during production and / or eating, and in particular, a baking and / or frying process for a certain time (for example, 2 minutes or more). It has a favorable effect on what it passes. In the present invention, “baking” includes not only heating in an oven or the like, heating / cooking on an iron plate or a frying pan, but also frying. Further, the “heating step” of the present invention does not include heating by a microwave oven, and is excluded.
また、本発明での「品質改良」とは、米飯類、及び小麦粉焼成食品の焼き色・焦げ・揚げ色の付与促進、加熱・調理時間の短縮、加熱温度低減、加熱工程での所望されない水分ロスの軽減及び食感向上、焼成による独特の風味付与の促進から選ばれる少なくとも１以上、あるいは２以上を意味し、さらには全てを意味する場合もある。 In addition, “quality improvement” in the present invention means the promotion of imparting baked / burned / fried colors of cooked rice and wheat flour, shortening of heating / cooking time, heating temperature reduction, undesired moisture in the heating process It means at least one or two or more selected from reduction of loss, improvement of texture, and promotion of imparting a unique flavor by baking, and may mean all.
このようにして、本発明によれば、加熱工程を経て製造及び／又は食される米飯類、及び小麦粉焼成食品の焼き色・焦げ・揚げ色の付与促進、加熱調理時間の短縮、加熱温度低減、加熱工程での所望されない水分ロスの軽減及び食感向上、焼成による独特の風味付与の促進の１以上を簡便且つ効率的、安定的に達成することができる。特に、充分な焼き色・焦げ・揚げ色を付与しつつ加熱調理時間の短縮や加熱温度低減を可能とし（これら効果の同時達成を可能とし）、得られた米飯類及び当該小麦粉焼成食品は、充分な色付きでありながら所望されない水分ロスが少なく、食感及び外観のいずれも良好な商品価値が高いものとなる。 Thus, according to the present invention, cooked rice produced and / or eaten through the heating process, and promotion of imparting baked / burned / fried color of the baked flour food, shortening the cooking time, reducing the heating temperature In addition, one or more of the reduction of undesired moisture loss and the improvement in texture in the heating step and the promotion of imparting a unique flavor by baking can be achieved simply, efficiently and stably. In particular, it is possible to shorten the cooking time and reduce the heating temperature while imparting sufficient baked, burnt and fried colors (allowing simultaneous achievement of these effects). Although it is sufficiently colored, there is little undesired water loss, and both the texture and appearance are high in commercial value.
以下、本発明の実施例について述べるが、本発明はこれらの実施例のみに限定されるものではなく、本発明の技術的思想内においてこれらの様々な変形が可能である。 Examples of the present invention will be described below, but the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.
（炊飯米品質試験）
本発明に係る組成物を浸漬水に添加して炊飯した炊飯米の品質を確認するため、以下の試験を実施した。
(Cooking rice quality test)
In order to confirm the quality of the cooked rice prepared by adding the composition according to the present invention to the immersion water, the following tests were conducted.
うるち米を洗米後に所定量加水し、この加水に本発明に係る品質改良用組成物（キシロース４０％、グリシン３０％、その他（焼き塩、小麦粉、ドライコーンスターチ）３０％配合の組成物）を米１合に対し１％の割合で添加して、市販の炊飯器により４５分間炊飯を行った。なお、コントロールとして本発明に係る品質改良用組成物が無添加のものも同様に炊飯した。 After the glutinous rice is washed, a predetermined amount of water is added, and the composition for improving quality according to the present invention (composition containing 40% xylose, 30% glycine, 30% (baked salt, flour, dry corn starch)) is added to this rice. It added in the ratio of 1% with respect to, and cooked for 45 minutes with the commercially available rice cooker. In addition, as a control, the additive-free quality improving composition according to the present invention was also cooked.
結果を図１に示した。この結果から、本発明に係る品質改良用組成物を添加して炊飯した炊飯米は、炊飯器中部分は白いけれども炊飯器窯の淵の回り部分にいわゆる「おこげ」ができ、香ばしいおこげの風味が付与されることが示された。この「おこげ」はコントロールでは認められなかった。なお、食味については、キシロースやグリシン特有の甘さは全く感じられず、おこげの風味が付与されていること以外はコントロールと同様に本来の炊飯白米の味であった。 The results are shown in FIG. From this result, the cooked rice cooked by adding the composition for quality improvement according to the present invention is so-called “steamed” around the rice bowl in the rice cooker, although the rice cooker is white. Was shown to be granted. This “Okege” was not recognized in the control. In addition, about the taste, the sweetness peculiar to xylose and glycine was not felt at all, and it was the taste of the original cooked white rice like the control except that it was given a savory flavor.
（鶏から揚げ品質確認試験）
本発明に係る組成物をバッターに添加して揚げた鶏から揚げの品質を確認するため、以下の試験を実施した。
(Fried chicken quality confirmation test)
In order to confirm the quality of fried chicken that was fried by adding the composition according to the present invention to a batter, the following tests were conducted.
薄力粉１００ｇに対し本発明に係る品質改良用組成物（組成物の内容は実施例１で使用したものと同じ）を対粉０．３％、対粉１．０％添加したものをそれぞれ作製し、これらに１５０ｇの水をそれぞれ添加して充分混合し、バッターを作製した。コントロールとして本発明に係る品質改良用組成物が無添加のバッターも作製し、この各バッターに鶏もも肉３５ｇを浸し、これを１８０℃の油でフライした。フライ時間は、無添加及び組成物０．３％添加が３分３０秒、組成物１．０％添加も３分３０秒及び２分３０秒の２種類で実施した。 A 100% g powder was prepared by adding 0.3% anti-powders and 1.0% anti-powders to the quality improving composition according to the present invention (the content of the composition is the same as that used in Example 1). 150 g of water was added to each of them and mixed well to prepare a batter. As a control, a batter to which the composition for quality improvement according to the present invention was not added was also prepared. In each batter, 35 g of chicken leg was soaked and fried in 180 ° C. oil. Two types of frying time were carried out: no addition and addition of 0.3% of the composition for 3 minutes 30 seconds, and addition of 1.0% of the composition for 3 minutes 30 seconds and 2 minutes 30 seconds.
結果を図２に示した。この結果から、本発明に係る品質改良用組成物を添加したバッターを用いた鶏から揚げは、いずれも香ばしい風味がコントロールより向上し、且つ、よりジューシーな食味・食感（つまり水分ロスが少ない）となることが示された。そして、組成物１．０％添加では、フライ時間を短縮してもコントロールと同程度以上の充分な香ばしさが付与されることが明らかとなった。なお、組成物のバッターへの配合量検討を行った結果、対粉０．５〜１．０％添加によりフライ時間を短縮しても充分な品質の鶏から揚げが得られることも明らかとなった。 The results are shown in FIG. From this result, the fried chicken from the batter using the batter to which the composition for quality improvement according to the present invention is added has improved savory flavor over the control, and more juicy taste and texture (that is, less water loss) ). And it became clear that the addition of 1.0% of the composition gives sufficient fragrance equal to or higher than that of the control even if the frying time is shortened. In addition, as a result of examining the blending amount of the composition into the batter, it became clear that fried chicken can be obtained with sufficient quality even if the frying time is shortened by adding 0.5 to 1.0% of the flour. It was.
（ロールケーキ品質確認試験）
本発明に係る組成物を添加して製造したロールケーキ（ケーキ類）の品質を確認するため、以下の試験を実施した。
(Roll cake quality confirmation test)
In order to confirm the quality of roll cakes (cakes) produced by adding the composition according to the present invention, the following tests were conducted.
表１に示す配合、条件でロールケーキを作製した。本発明に係る品質改良用組成物（組成物の内容は実施例１で使用したものと同じ）は、無添加（コントロール）、１．０％添加、０．３％添加の３種類とし、組成物添加区は通常の焼成時間（１３分）より３割短縮した焼成時間（９分）のものも作製した。 A roll cake was prepared with the formulation and conditions shown in Table 1. The composition for quality improvement according to the present invention (the content of the composition is the same as that used in Example 1) is made up of three types: no addition (control), 1.0% addition, and 0.3% addition. The product addition section was also prepared with a firing time (9 minutes) that was 30% shorter than the normal firing time (13 minutes).
結果を図３に示した。この結果、組成物１．０％添加では１３分の焼成時間でコントロールよりも顕著に焼き色が促進され、焼成時間３割短縮ではコントロールとほぼ同程度の焼き色となった。そして、いずれの添加区も、コントロールと比較して焼成後の保湿性がより向上されることが明らかとなった。 The results are shown in FIG. As a result, with the addition of 1.0% of the composition, the baking color was remarkably promoted over the baking time of 13 minutes as compared with the control, and when the baking time was shortened by 30%, the baking color was almost the same as that of the control. And it became clear that the moisture retention after baking was improved more in any addition group compared with control.
（ベルギーワッフル品質確認試験）
本発明に係る組成物を添加して製造したベルギーワッフル（ケーキ類）の品質を確認するため、以下の試験を実施した。
(Belgium waffle quality confirmation test)
In order to confirm the quality of Belgian waffles (cakes) produced by adding the composition according to the present invention, the following tests were conducted.
表２に示す配合、条件でベルギーワッフルを作製した。本発明に係る品質改良用組成物（組成物の内容は実施例１で使用したものと同じ）は、無添加（コントロール）、１．０％添加、０．３％添加の３種類とし、組成物添加区は通常の焼成時間（５分）より２割短縮した焼成時間（４分）のものも作製した。 Belgian waffles were prepared with the formulation and conditions shown in Table 2. The composition for quality improvement according to the present invention (the content of the composition is the same as that used in Example 1) is made up of three types: no addition (control), 1.0% addition, and 0.3% addition. The product addition section was also prepared with a firing time (4 minutes) that was 20% shorter than the normal firing time (5 minutes).
結果を図４に示した。この結果、組成物１．０％添加では５分の焼成時間でコントロールよりも焼き色が促進され、焼成時間２割短縮ではコントロールとほぼ同程度の焼き色となった。そして、いずれの添加区も、コントロールと比較して焼成後の保湿性がより向上されることが明らかとなった。 The results are shown in FIG. As a result, with the addition of 1.0% of the composition, the baking color was promoted more than the control after 5 minutes of baking time, and when the baking time was shortened by 20%, the baking color was almost the same as that of the control. And it became clear that the moisture retention after baking was improved more in any addition group compared with control.
以上より、本発明によりバッター、炊飯米、フライ食品、ケーキ類に焼き色・揚げ色及び香ばしい風味を付与し、且つ、加熱処理時間を短縮すること（水分ロスを少なくしてより良好な食感とすること）もできることが明らかとなった。 From the above, according to the present invention, batter, cooked rice, fried food, cakes are given a baked color, fried color and fragrant flavor, and the heat treatment time is shortened (water loss is reduced and a better texture is achieved. It has become clear that it can also be done.
本発明を要約すれば、以下の通りである。 The present invention is summarized as follows.
本発明は、米飯類、小麦粉焼成食品の品質改良を簡便且つ効率的にすることができ、且つ、安全性も高い製造方法及び当該方法に用いる組成物等を提供することを目的とする。 An object of the present invention is to provide a production method that can easily and efficiently improve the quality of cooked rice and baked wheat flour foods and has high safety, a composition used in the method, and the like.
そして、グリシンと５単糖及び／又は６単糖を米飯類の炊飯浸漬液への添加、加熱処理前の炊飯米への噴霧、グリシンと５単糖及び／又は６単糖を、小麦粉を含む原料穀粉又は原料穀分を含む食品原料への添加、などをして製造することで、米飯類、小麦粉焼成食品の品質改良をすることができる。 And adding glycine and 5 monosaccharide and / or 6 monosaccharide to the rice cooking soaking solution of rice, spraying to the cooked rice before heat treatment, glycine and 5 monosaccharide and / or 6 monosaccharide, including flour The quality of cooked rice and wheat flour baked foods can be improved by making the raw material flour or adding it to the food material containing the raw material grain.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013215894A JP6285143B2 (en) | 2013-10-16 | 2013-10-16 | Method for producing cooked rice and wheat flour food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013215894A JP6285143B2 (en) | 2013-10-16 | 2013-10-16 | Method for producing cooked rice and wheat flour food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2015077096A JP2015077096A (en) | 2015-04-23 |
| JP6285143B2 true JP6285143B2 (en) | 2018-02-28 |
Family
ID=53009153
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2013215894A Active JP6285143B2 (en) | 2013-10-16 | 2013-10-16 | Method for producing cooked rice and wheat flour food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6285143B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117617477A (en) * | 2023-12-28 | 2024-03-01 | 广州芬曼生物科技有限公司 | Rice extract, preparation method and essence added with rice extract |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2904855B2 (en) * | 1990-03-16 | 1999-06-14 | 麒麟麦酒株式会社 | Aminocarbonyl reaction accelerator for food and aminocarbonyl reaction acceleration method |
| JP4522911B2 (en) * | 2004-05-31 | 2010-08-11 | 日本たばこ産業株式会社 | Seasoning for processed foods |
| JP2009171890A (en) * | 2008-01-24 | 2009-08-06 | Tsukishima Foods Industry Co Ltd | Antioxidant bread and confectionery |
| JP6045132B2 (en) * | 2011-10-06 | 2016-12-14 | 朋之 田中 | Cooking method of mochi rice |
-
2013
- 2013-10-16 JP JP2013215894A patent/JP6285143B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2015077096A (en) | 2015-04-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2014103833A1 (en) | Water-soluble pea polysaccharide-containing physical property improvement agent for wheat-based food | |
| CN101155514A (en) | food | |
| WO2014128873A1 (en) | Composition for dough-based foods | |
| JP5914252B2 (en) | Process for producing heat-treated flour | |
| JP6761631B2 (en) | Bakery food mixture | |
| JP2016202012A (en) | Frozen baked bread or frozen semi-baked bread and method for producing the same | |
| CN1665399A (en) | Rice flour cakes and process for producing the same | |
| KR20130064883A (en) | Low calorie and fat contents cracker composition containing the xylose, and the cracker, and method for manufacturing the cracker | |
| WO2013154030A1 (en) | Quality improving agent for breads, confectioneries, doughnuts, pies and chinese dumpling skins | |
| JP6285143B2 (en) | Method for producing cooked rice and wheat flour food | |
| WO2009153976A1 (en) | Process for preparing powdery basic dough | |
| JP7093644B2 (en) | Batter dough cooked food mix, batter dough cooked food, and batter dough cooked food manufacturing method | |
| JP2019054736A (en) | Bakery dough and bakery food | |
| JP7093167B2 (en) | How to make bread | |
| RU2689715C1 (en) | Method for preparing dietary custard-semi-finished product | |
| JP7094718B2 (en) | Bakery food | |
| JP7594390B2 (en) | Fermented bakery food manufacturing method | |
| JP2010158194A (en) | Method for producing rice-powder soaker dough | |
| JP6254462B2 (en) | Bread production method | |
| KR102700010B1 (en) | Method for producing a flour composition | |
| JP5740771B2 (en) | White shoe puff and manufacturing method thereof | |
| JP2002199840A (en) | Sweet heating products and their applications | |
| JP3762328B2 (en) | Process for producing confectionery | |
| JP7303976B1 (en) | Dough for flour processed food containing edible canna flour | |
| JP4727050B2 (en) | Bread prepared thinly in baked color and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20160517 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20170328 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20170516 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20170714 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20170821 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20170822 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20180109 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20180201 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6285143 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |