JP2001327242A - Method for producing bread using rice flour - Google Patents
Method for producing bread using rice flourInfo
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- JP2001327242A JP2001327242A JP2000149901A JP2000149901A JP2001327242A JP 2001327242 A JP2001327242 A JP 2001327242A JP 2000149901 A JP2000149901 A JP 2000149901A JP 2000149901 A JP2000149901 A JP 2000149901A JP 2001327242 A JP2001327242 A JP 2001327242A
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Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、米粉を使用したパ
ンの製造方法に関するものである。[0001] The present invention relates to a method for producing bread using rice flour.
【0002】[0002]
【従来の技術及び発明が解決しようとする課題】小麦粉
やライ麦粉の代わりに米粉を使用してパンを製造するこ
とは大変困難である。なぜなら、パン生地をイースト
(酵母)によって発酵する際、小麦粉やライ麦粉を使用
した生地では、グルテン(タンパク質グリアジンとグル
テニンが結合したもの)が存在する為、該発酵によって
発生する炭酸ガスが該グルテンに保持され、このグルテ
ンの膜が伸びて生地が膨らむが、米粉を使用した生地で
は、該米粉にはグルテンが存在しない為、前記発酵によ
って発生する炭酸ガスが生地中に保持されず、該生地が
良好に膨らまないからである。BACKGROUND OF THE INVENTION It is very difficult to produce bread using rice flour instead of flour or rye flour. This is because, when bread dough is fermented with yeast (yeast), in the dough using flour or rye flour, since gluten (protein gliadin and glutenin are combined) is present, carbon dioxide gas generated by the fermentation is added to the gluten. The gluten film is stretched and the dough swells, but in the dough using rice flour, gluten does not exist in the rice flour, so the carbon dioxide gas generated by the fermentation is not retained in the dough, and the dough is This is because they do not swell well.
【0003】このように、パンの生地が膨らむ為に必要
なものはグルテンであるが、例えば、単純に米粉の生地
にグルテンを加えても、現状では、おいしいパンを製造
することはできない。[0003] As described above, gluten is necessary for the bread dough to swell. For example, even if gluten is simply added to rice flour dough, delicious bread cannot be manufactured at present.
【0004】従って、現状で米粉を使用したパンは、小
麦粉に10%程度の米粉を混合する方法や、米粉の一部
をα化し更に界面活性剤を混合するという方法により製
造されているが、これらの方法により製造されたパン
は、食感にザラつきがあっておいしくなく、実際には殆
ど普及していない。[0004] Accordingly, breads using rice flour at present are manufactured by a method of mixing about 10% of rice flour with wheat flour, or a method of pregelatinizing a part of rice flour and further mixing a surfactant. Bread produced by these methods has a rough texture, is not delicious, and is hardly used in practice.
【0005】しかし、業界においては、米の新規消費拡
大の為、食料自給率の向上の為、将来予測される食料不
足の問題を解決する為にも、米粉を使用したパンの製造
方法の確立が要望されている。However, the industry has established a method for producing bread using rice flour in order to increase new consumption of rice, improve food self-sufficiency, and solve the problem of food shortage expected in the future. Is required.
【0006】本発明は上記要望を達成するもので、米粉
を使用したものでありながら、おいしいパンを得ること
ができる実用性に秀れた米粉を使用したパンの製造方法
を提供するものである。The present invention achieves the above-mentioned demands and provides a method for producing bread using rice flour, which is excellent in practicality and can obtain delicious bread while using rice flour. .
【0007】[0007]
【課題を解決するための手段】本発明の要旨を説明す
る。The gist of the present invention will be described.
【0008】グルテンが混入された米粉に、イオン化カ
ルシウム水,糖類及び卵黄を混合して混合物を得、続い
て、該混合物を低温で予備発酵して予備発酵物を得、続
いて、該予備発酵物に再度グルテンが混入された米粉を
混合して再混合物を得、続いて、該再混合物を成形,発
酵及び焼成することを特徴とする米粉を使用したパンの
製造方法に係るものである。[0008] Gluten mixed rice flour is mixed with ionized calcium water, sugars and egg yolk to obtain a mixture, and then the mixture is pre-fermented at a low temperature to obtain a pre-fermented product. The present invention relates to a method for producing bread using rice flour, characterized by mixing rice flour mixed with gluten again into a product to obtain a remix, followed by molding, fermenting and baking the remix.
【0009】また、請求項1記載の米粉を使用したパン
の製造方法において、再混合物を冷凍して冷凍再混合物
を得、続いて、該冷凍再混合物を解凍した後、成形,発
酵及び焼成することを特徴とする米粉を使用したパンの
製造方法に係るものである。Further, in the method for producing bread using rice flour according to claim 1, the remix is frozen to obtain a frozen remix, and then the frozen remix is thawed, and then molded, fermented and fired. The present invention relates to a method for producing bread using rice flour.
【0010】また、請求項1,2いずれか1項に記載の
米粉を使用したパンの製造方法において、混合物とし
て、食塩及びイーストが混合された混合物を採用したこ
とを特徴とする米粉を使用したパンの製造方法に係るも
のである。[0010] In the method for producing bread using rice flour according to any one of claims 1 and 2, rice flour characterized by using a mixture of salt and yeast as a mixture. It relates to a method for producing bread.
【0011】また、請求項1〜3いずれか1項に記載の
米粉を使用したパンの製造方法において、混合物とし
て、米澱粉を糖化する酵素及び米のうま味を向上させる
酵素が混合された混合物を採用したことを特徴とする米
粉を使用したパンの製造方法に係るものである。[0011] In the method for producing bread using rice flour according to any one of claims 1 to 3, the mixture comprising an enzyme for saccharifying rice starch and an enzyme for improving umami of rice is mixed. The present invention relates to a method for producing bread using rice flour, which is characterized by being adopted.
【0012】また、請求項1〜4いずれか1項に記載の
米粉を使用したパンの製造方法において、混合物とし
て、油脂,ミルク及び卵が混合された混合物を採用した
ことを特徴とする米粉を使用したパンの製造方法に係る
ものである。Further, in the method for producing bread using rice flour according to any one of claims 1 to 4, a rice flour characterized by employing a mixture of fats and oils, milk and eggs as a mixture. It relates to a method for producing bread used.
【0013】また、請求項1〜5いずれか1項に記載の
米粉を使用したパンの製造方法において、低温での予備
発酵として、24℃以下で予備発酵する方法を採用した
ことを特徴とする米粉を使用したパンの製造方法に係る
ものである。[0013] Further, in the method for producing bread using rice flour according to any one of claims 1 to 5, a method of pre-fermenting at 24 ° C or lower is employed as the low-temperature pre-fermentation. The present invention relates to a method for producing bread using rice flour.
【0014】また、請求項1〜6いずれか1項に記載の
米粉を使用したパンの製造方法において、再混合物の発
酵として、14乃至24℃で発酵する方法を採用したこ
とを特徴とする米粉を使用したパンの製造方法に係るも
のである。Further, in the method for producing bread using rice flour according to any one of claims 1 to 6, wherein the fermentation of the remix is performed by fermenting at 14 to 24 ° C. The present invention relates to a method for producing bread using the same.
【0015】[0015]
【発明の作用及び効果】前述のように単純に米粉の生地
にグルテンを加えてもおいしいパンは製造できないが、
本発明者らが米粉を使用したパンの製造方法を確立する
為に種々の実験を繰り返して鋭意研究したところ、中種
法、即ち、中種用の生地を一旦予備発酵し、その後、こ
の予備発酵物に本仕込み用の生地を加えて再発酵するパ
ンの製造方法を採用し、更に、米粉としてグルテンが混
入された米粉を採用し、更に、この米粉にイオン化カル
シウム水,糖類及び卵黄を加えるたものを前記中種用の
生地とし、更に、この中種用の生地を予備発酵した後、
同様にグルテンが混入された米粉を含む本仕込み用の生
地を混合して再混合物を得、その後、発酵すれば、生地
が膨らみ、おいしいパンを製造できることが確認され
た。As described above, simply adding gluten to rice flour dough cannot produce delicious bread,
The inventors of the present invention have conducted various experiments repeatedly to establish a method for producing bread using rice flour, and have conducted extensive studies. As a result, the medium seed method, that is, the dough for the medium seed is once pre-fermented, and then the preliminary A method of producing bread is used in which the dough for this preparation is added to the fermented product and re-fermentation is performed. Further, rice flour mixed with gluten is used as rice flour, and further, ionized calcium water, sugars and egg yolk are added to the rice flour. The dough for the medium seeds, further, after pre-fermentation of the dough for the medium seeds,
Similarly, it was confirmed that the dough for this preparation including rice flour mixed with gluten was mixed to obtain a remix, and then fermented, whereby the dough swelled and a delicious bread could be manufactured.
【0016】このおいしいパンが製造できる作用は明確
ではないが、イオン化カルシウム水は水を細かく(単分
子化)する為、該水が米粉の細胞中に浸透し易くなり、
この米粉の細胞中に浸透する水と共にグルテンやイース
ト(酵母)が米の細胞中に容易に浸透し、該グルテンが
米の細胞中に存在すると同様な状態でイーストによる発
酵が行われ、イーストの発酵により発生する炭酸ガスが
グルテン及び細胞中に保持される為ではないかと考えら
れる。[0016] The effect of producing this delicious bread is not clear, but the ionized calcium water makes the water finer (monomolecularized), so that the water easily penetrates into the rice flour cells,
Gluten and yeast (yeast) easily penetrate into the rice cells together with the water that penetrates into the rice flour cells, and if the gluten is present in the rice cells, yeast fermentation is carried out in the same manner as yeast, and yeast is fermented. It is considered that the carbon dioxide gas generated by fermentation is retained in gluten and cells.
【0017】更に、糖類と卵黄により、風味が向上し且
つ乳化剤を使用せずとも乳化を行うことができるからは
ないかと考えられる。Further, it is considered that the sugar and the egg yolk improve the flavor and can emulsify without using an emulsifier.
【0018】更に、予備発酵により、米粉と水が良くな
じむからではないかと考えられる。Further, it is considered that rice flour and water are well blended by the preliminary fermentation.
【0019】本発明は上述のようにするから、米粉を使
用しておいしいパンを製造することができる実用性に秀
れた技術となる。As described above, the present invention provides a technique that can be used to produce delicious bread using rice flour and has excellent practicality.
【0020】[0020]
【発明の実施の形態】本発明の実施例について、以下に
説明する。Embodiments of the present invention will be described below.
【0021】実施例1(バターロール) 材料として、グルテンが15%(重量)混入された米粉
100重量部、砂糖10重量部、食塩1.6重量部、グ
ルテンとして小麦粉グルテン5重量部、マーガリン10
重量部、全卵10重量部、イースト(酵母)3重量部、
乳化剤2重量部、米乳酸菌(米に付着している植物乳酸
菌を培養したもの)5重量部、イーストフード(塩化ア
ンモニウム及びリン酸二水素カルシウム等によりイース
トを活性化し、更に、L−アスコルビン酸によりpHを
下げる作用を発揮するもの。)0.2重量部、水52重
量部を用意した。尚、米粉に混入されるグルテンは、バ
イタルグルテン(商品名)を使用した(以下の実施例で
も同様)。Example 1 (Butter Roll) As ingredients, 100 parts by weight of rice flour mixed with 15% (by weight) of gluten, 10 parts by weight of sugar, 1.6 parts by weight of salt, 5 parts by weight of gluten, 5 parts by weight of wheat flour, and 10 parts of margarine
Parts by weight, whole egg 10 parts by weight, yeast (yeast) 3 parts by weight,
2 parts by weight of emulsifier, 5 parts by weight of rice lactic acid bacteria (cultured plant lactic acid bacteria adhering to rice), yeast food (yeast activated by ammonium chloride and calcium dihydrogen phosphate, etc., and further with L-ascorbic acid It exerts the action of lowering the pH.) 0.2 parts by weight and 52 parts by weight of water were prepared. As gluten to be mixed into rice flour, vital gluten (trade name) was used (the same applies to the following examples).
【0022】この全材料をミキサーに入れ、低速で3
分、高速で12分混合を行って生地を得、続いて、24
℃で10分間保持した後、分割、成形、発酵、焼成を行
った。Put all the ingredients in a mixer,
Minutes, mixing at high speed for 12 minutes to obtain dough, followed by 24 minutes
After holding at 10 ° C. for 10 minutes, division, molding, fermentation and baking were performed.
【0023】結果は、グルテンの存在により生地が膨ら
み、焼成直後の段階では形状の秀れたパンとなるが、数
分間にパンの底が陥没してしまう為、市販は不可能であ
ると考えられた。As a result, the dough swells due to the presence of gluten, and the bread has an excellent shape immediately after baking, but the bread bottom collapses in a few minutes, so it is considered impossible to market the bread. Was done.
【0024】また、食感はザラつきがあり、しかも渋み
があった。しかも、焼成後24時間経過したものでは、
硬くでボソボソしたパンになってしまった。The texture was rough and astringent. Moreover, after 24 hours from firing,
The bread became hard and crumpled.
【0025】実施例2(実施例1の改良) 材料及び工程の殆どは同じで、生地を10分間保持する
温度を28℃に設定してみた。Example 2 (Improvement of Example 1) Most of the materials and steps were the same, and the temperature for holding the dough for 10 minutes was set to 28 ° C.
【0026】結果は、焼成中にオーブン内で横の表皮が
割れてしまい、パンの容積が所望より減少してしまっ
た。この実施例1と実施例2の違いは、生地を保持する
温度が高かった為、グルテンの組織が破壊されて進展性
を失ってしまった為と推測された。The result was that the lateral skin broke in the oven during baking and the bread volume was reduced more than desired. The difference between Example 1 and Example 2 was presumed to be that the temperature of holding the dough was high, so that the gluten structure was destroyed and the elongation was lost.
【0027】また、食感については、実施例1と同様で
あった。The texture was the same as in Example 1.
【0028】実施例3(バターロール) 実施例1及び2の結果は、米粉の生地に単にグルテンを
加えただけでは、製品としての実用に耐えるパンを製造
できないことを示す。従って、下記a〜dの改良方法を
考えた。Example 3 (Butter Roll) The results of Examples 1 and 2 show that mere addition of gluten to rice flour dough does not make it possible to produce a practical bread as a product. Therefore, the following improved methods a to d were considered.
【0029】a グルテンやイーストが水と共に米粉中
(米の細胞中)に浸透するように、生地にイオン化カル
シウム(カルシウムが単分子化されたもの)を加えた。A Ionized calcium (monocalcium) was added to the dough so that gluten and yeast penetrate into rice flour (rice cells) together with water.
【0030】b 乳化剤を使用せずとも乳化が良好に行
われるように、且つ、風味が向上するように、生地に糖
類及び卵黄を加えた。B. Sugars and egg yolk were added to the dough so that emulsification would be performed well without using an emulsifier and the flavor would be improved.
【0031】c イーストによる発酵が良好に行われる
ように、中種法、即ち、中種用の生地を一旦低温で予備
発酵し(この予備発酵物を中種という)、その後、この
中種に本仕込み用生地を加えて再発酵を行う(この再発
酵を本仕込みという)方法を採用した。C In order for the yeast to be fermented well, the sponge method, that is, pre-fermentation of the sponge dough once at a low temperature (this pre-fermented product is referred to as sponge), and thereafter, A method of adding the dough for the main preparation and performing refermentation (this refermentation is referred to as main preparation) was adopted.
【0032】d 本仕込み生地にはグルテンを加えた。D. Gluten was added to the dough.
【0033】以下、この実施例3について詳述する。Hereinafter, the third embodiment will be described in detail.
【0034】材料は、中種用として、グルテンが15%
(重量)混入された米粉80重量部、砂糖5重量部、シ
ョートニング(生地の進展性を高めたり、栄養化を高め
たりする為に用いられる添加剤。魚脂や動物油脂等を混
合し、水分を除去して乳化させてクリーム状とした動物
性ショートニングと、大豆油等から水分を除去して乳化
させてクリーム状とした植物性ショートニングがあ
る。)5重量部、スキムミルク3重量部、米乳酸菌(乳
酸菌単独での使用でも良いが、乳酸菌単独であると、使
用量が少ない為に扱いにくい。従って、本実施例では、
米と一緒にした状態で使用している。)5重量部、加糖
卵黄3重量部、イオン化カルシウム0.3重量部、水7
0重量部を用意した。The material is 15% gluten for sponge.
(Weight) 80 parts by weight of mixed rice flour, 5 parts by weight of sugar, shortening (an additive used to enhance the development of dough and enhance nutrition. There is an animal shortening which is made into a cream by removing and emulsifying, and a vegetable shortening which is made into a cream by removing water from soybean oil and the like.) 5 parts by weight, 3 parts by weight of skim milk, rice lactic acid bacteria (Although lactic acid bacteria may be used alone, lactic acid bacteria alone are difficult to handle due to the small amount used. Therefore, in this example,
We use it with rice. 5) parts by weight, sweetened egg yolk 3 parts by weight, ionized calcium 0.3 parts by weight, water 7
0 parts by weight were prepared.
【0035】また、本仕込み用として、グルテンが15
%(重量)混入された米粉20重量部、イースト3重量
部、塩3重量部、イーストフード0.1重量部、マーガ
リン10重量部、全卵10重量部、グルテンとしてバイ
タルグルテン5重量部、水10重量部を用意した。For this preparation, gluten was added at 15%.
% (Weight) mixed rice flour 20 parts by weight, yeast 3 parts by weight, salt 3 parts by weight, yeast food 0.1 part by weight, margarine 10 parts by weight, whole egg 10 parts by weight, vital gluten 5 parts by weight as gluten, water 10 parts by weight were prepared.
【0036】先ず、中種用の材料をミキサーに入れ、低
速で3分、高速で3分混合を行ってよく混合された中種
(請求項のいう混合物)を得、該中種を冷蔵庫で24時
間保持(予備発酵)した。ミキサーでの混合の際には、
温度が24℃以上にならないようにし、また、冷蔵庫で
の保持の際には、中種が最終的に5℃以下になるように
冷蔵保持した。First, the material for the sponge is put into a mixer, and mixed at low speed for 3 minutes and at high speed for 3 minutes to obtain a well-mixed sponge (a mixture as claimed). It was kept for 24 hours (preliminary fermentation). When mixing with a mixer,
The temperature was kept from being higher than 24 ° C., and at the time of keeping in a refrigerator, it was kept refrigerated so that the sponge finally became 5 ° C. or less.
【0037】この中種生地全量に前記本仕込み用の材料
を加え、ミキサーにより、低速で3分、高速で8分混合
を行って本仕込み生地(請求項のいう再混合物)を得、
この本仕込み生地を20℃で15分間保持した後、分
割、成形、発酵、焼成を行った。The material for the main charge is added to the whole amount of the medium seed dough, and the mixture is mixed at a low speed for 3 minutes and at a high speed for 8 minutes by a mixer to obtain a main charge dough (re-mixed material as claimed).
After holding this dough at 20 ° C. for 15 minutes, division, molding, fermentation, and baking were performed.
【0038】結果は、本仕込みの際に生地が良好に膨ら
み、焼成後のボリューム,形状,焼き色について申し分
ないパンが得られた。As a result, the dough swelled satisfactorily at the time of the main preparation, and bread having a satisfactory volume, shape and baking color after firing was obtained.
【0039】また、食感については、ザラつきはなくな
ったが、少し渋みが残った。しかし、この食味は糖類等
の添加により修正できる範囲であり、実用性の高いパン
であると判断された。As for the texture, the graininess disappeared, but a little bitterness remained. However, this taste was within a range that could be corrected by adding sugars and the like, and it was determined that the bread was highly practical.
【0040】また、中種の予備発酵は、冷蔵庫で保持せ
ずとも、24℃以下で保持できれば良いことも確認して
いる。要は、中種を25℃以上で予備発酵を行うと、米
粉の細胞組織(特に細胞壁)がバラバラになってしまう
ので、この温度以下、即ち24℃以下で保持できれば良
い。In addition, it has been confirmed that the preliminary fermentation of the medium species can be maintained at a temperature of 24 ° C. or less without being kept in a refrigerator. In essence, if preliminary fermentation of the sponge is performed at 25 ° C. or higher, the cell structure (particularly, cell wall) of the rice flour becomes scattered.
【0041】尚、中種法を採用しない場合、パンが団子
様のおいしくないものとなった。When the medium seed method was not used, bread became unsavory like a dumpling.
【0042】実施例4(実施例3の改良) 上記実施例3は、形状や食感は秀れたものであったが、
焼成後24時間経過すると、硬くなってしまうものであ
った。Example 4 (Improvement of Example 3) In Example 3 above, the shape and texture were excellent.
After 24 hours from firing, it became hard.
【0043】この比較的短時間で硬くなってしまう原因
として、パン中における澱粉質が退化して水分が減少し
易くなること、及び、グルテンと糊化澱粉との結合が弛
縮してしまうことが考えられる為、下記e〜gの改良方
法を考えた。The cause of the hardening in a relatively short time is that the starch in the bread is degraded and the water content is easily reduced, and the bond between gluten and gelatinized starch is relaxed. Therefore, the following improvement methods of e to g were considered.
【0044】e パンが硬くなることを遅らせる為、中
種に酵素を混合した。この酵素は、米澱粉を糖化させる
α−アミラーゼ、及び、米のうま味を向上させるグリコ
ールオキシターゼを使用した。また、この酵素は、米粉
1000gに対してα−アミラーゼ20mg,グリコー
ルオキシターゼ10mgとなるように混合した。E In order to delay the hardening of the bread, the mixture was mixed with the enzyme. As the enzyme, α-amylase for saccharifying rice starch and glycol oxidase for improving umami of rice were used. This enzyme was mixed so that α-amylase was 20 mg and glycol oxidase was 10 mg per 1000 g of rice flour.
【0045】f グルテンの進展性と弾力性を有効に発
揮させる為、中種にイーストを混合した。F In order to effectively exhibit the gluten development and elasticity, yeast was mixed with the medium seed.
【0046】g 中種の過発酵を抑制する為、塩を混合
した。G Salt was mixed in order to suppress over-fermentation of middle seeds.
【0047】以下、この実施例4について詳述する。Hereinafter, the fourth embodiment will be described in detail.
【0048】材料は、中種用として、グルテンが15%
(重量)混入された米粉65重量部、米改良剤(前記酵
素を米粉に混合したもの)5重量部、米乳酸菌5重量
部、砂糖3重量部、スキムミルク3重量部、加糖卵黄3
重量部、ショートニング3重量部、イースト0.5重量
部、食塩0.1重量部、イオン化カルシウム水0.3重量
部、水60重量部を用意した。The material is 15% gluten for sponge.
(Weight) 65 parts by weight of mixed rice flour, 5 parts by weight of a rice improver (a mixture of the above enzyme with rice flour), 5 parts by weight of rice lactic acid bacteria, 3 parts by weight of sugar, 3 parts by weight of skim milk, 3 parts of sweetened egg yolk
Parts by weight, shortening 3 parts by weight, yeast 0.5 parts by weight, salt 0.1 parts by weight, ionized calcium water 0.3 parts by weight, and water 60 parts by weight.
【0049】また、本仕込み用として、グルテンが15
%(重量)混入された米粉30重量部、砂糖2重量部、
食塩1.6重量部、トレハロース4重量部、全卵10重
量部、マーガリン10重量部、イースト3重量部、水1
6重量部を用意した。For the preparation, gluten was 15%.
% (Weight) mixed rice flour 30 parts by weight, sugar 2 parts by weight,
1.6 parts by weight of salt, 4 parts by weight of trehalose, 10 parts by weight of whole egg, 10 parts by weight of margarine, 3 parts by weight of yeast, 1 part of water
6 parts by weight were prepared.
【0050】工程は、前記実施例3と同様の手順で行っ
た。The process was performed in the same procedure as in Example 3.
【0051】結果は、実施例3同様、焼成後のボリュー
ム,形状,焼き色について申し分なく、しかも、24時
間経過してもソフトなパンが得られた。As a result, as in Example 3, the volume, shape and baking color after firing were satisfactory, and soft bread was obtained even after 24 hours.
【0052】唯、この24時間経過後は酸味が強くなる
という欠点があり、更に、味についても甘みが強くて飽
き易い可能性があるという問題が残った。However, after the elapse of 24 hours, there is a disadvantage that the acidity becomes strong, and further, there is a problem that the taste is too sweet and may be easily satiated.
【0053】実施例5(実施例4の改良) 実施例4の問題を解決する為、下記h,iの改良方法を
考えた。Fifth Embodiment (Improvement of Fourth Embodiment) In order to solve the problem of the fourth embodiment, the following method of improving h and i was considered.
【0054】h 酸味をなくす為、米乳酸菌の使用をや
めた。H In order to eliminate acidity, the use of rice lactic acid bacteria was discontinued.
【0055】i 塩として天然塩を採用し、その量を増
やした。尚、一般的な塩(精製塩)は塩味が強いが、天
然塩はミネラルが多く含まれており、塩味が弱く、しか
も、栄養面においても秀れる。I A natural salt was employed as the salt, and its amount was increased. In addition, general salt (purified salt) has a strong salty taste, but natural salt contains a large amount of minerals, has a low salty taste, and is excellent in nutritional aspects.
【0056】更に、生地の機械耐性を増す為、中種にグ
ルテンを加えた。Further, gluten was added to the middle type to increase the mechanical resistance of the dough.
【0057】以下、この実施例5について詳述する。Hereinafter, the fifth embodiment will be described in detail.
【0058】材料は、中種用として、グルテンが15%
(重量)混入された米粉65重量部、米改良剤5重量
部、砂糖3重量部、スキムミルク3重量部、加糖卵黄3
重量部、ショートニング3重量部、イースト0.5重量
部、天然塩0.1重量部、イオン化カルシウム水0,3
重量部、グルテンとしてバイタルグルテン3重量部、水
60重量部を用意した。The material is 15% gluten for sponge.
(Weight) Mixed rice flour 65 parts by weight, rice improver 5 parts by weight, sugar 3 parts by weight, skim milk 3 parts by weight, sweetened egg yolk 3
Parts by weight, shortening 3 parts by weight, yeast 0.5 parts by weight, natural salt 0.1 parts by weight, ionized calcium water 0.3
3 parts by weight of vital gluten and 60 parts by weight of water were prepared.
【0059】また、本仕込み用として、グルテンが15
%(重量)混入された米粉30重量部、砂糖2重量部、
天然塩1.8重量部、トレハロース4重量部、全卵10
重量部、マーガリン10重量部、イースト3.5重量
部、水16重量部を用意した。For the preparation, 15% gluten was used.
% (Weight) mixed rice flour 30 parts by weight, sugar 2 parts by weight,
1.8 parts by weight of natural salt, 4 parts by weight of trehalose, whole egg 10
Parts by weight, 10 parts by weight of margarine, 3.5 parts by weight of yeast, and 16 parts by weight of water were prepared.
【0060】工程は、前記実施例3や4と同様の手順で
行った。The steps were performed in the same procedure as in Examples 3 and 4.
【0061】結果は、外観,食感共に小麦粉製のパンに
劣らないものが出来た。As a result, breads having the same appearance and texture as wheat bread were obtained.
【0062】また、機械耐性に秀れており、既存のパン
製造装置を使用してのパンの製造が可能であった。Further, it was excellent in mechanical resistance, and it was possible to manufacture bread using an existing bread manufacturing apparatus.
【0063】実施例6(実施例5の応用) 実施例5において、イーストとして冷凍用イーストを採
用し、更に、本仕込み及び発酵を行った後、適宜大きさ
に分割してマイナス20℃の冷凍庫に入れて保存した。
3週間経過後、生地を解凍、成形、焼成したところ、実
施例5と同様のパンを得ることができた。Example 6 (Application of Example 5) In Example 5, a yeast for freezing was used as yeast, and after the main preparation and fermentation were performed, the yeast was divided into appropriate sizes and then frozen at −20 ° C. And stored.
After a lapse of three weeks, the dough was thawed, molded, and baked to obtain bread similar to that in Example 5.
【0064】即ち、実施例6によれば、焼成前の生地の
状態で冷凍保存したものにより、いつでも該生地を解
凍、焼成することでパンを製造できることが確認され
た。よって、工場で製造した生地を、実際に販売を行う
店で解凍、必要に応じて成形、焼成することにより、ど
こでも焼きたてのパンを製造販売できることになる。That is, according to Example 6, it was confirmed that bread can be manufactured by thawing and baking the dough at any time using the dough that has been frozen and stored in the state of the dough before baking. Therefore, the dough manufactured in the factory is thawed at a store where the dough is actually sold, and if necessary, formed and baked, so that freshly baked bread can be manufactured and sold anywhere.
【0065】実施例7(実施例5の応用、食パン) 中種として実施例5と同様のものを用意し、本仕込み用
の材料として、グルテンが15%(重量)混入された米
粉30重量部、トレハロース3重量部、天然塩2.2重
量部、ショートニング3重量部、イースト3.5重量
部、水20重量部を用意し、実施例5と同様の工程によ
りパンを製造した。Example 7 (Application of Example 5: Bread) As a medium seed, the same as in Example 5 was prepared, and 30 parts by weight of rice flour mixed with 15% (by weight) of gluten was used as a material for this preparation. Trehalose, 3 parts by weight of natural salt, 3 parts by weight of shortening, 3.5 parts by weight of yeast, and 20 parts by weight of water, and bread was produced in the same manner as in Example 5.
【0066】結果は、実施例5と同様、外観,食感共に
小麦粉製のパンに劣らないものが出来た。As a result, as in Example 5, bread having the same appearance and texture as wheat flour was obtained.
【0067】その他、実施例5の応用として、本仕込み
用の生地を種々工夫し、菓子パンやデニッシュやフラン
スパン等を製造してみたところ、いずれも実施例5と同
様、外観,食感共に小麦粉製のパンに劣らないものが出
来た。In addition, as an application of Example 5, various doughs for this preparation were devised to produce confectionery bread, Danish, French bread, and the like. The result is as good as bread made of bread.
【0068】以上、実施例3〜7によれば、いずれも米
粉を主成分としたおいしいパンが製造できることにな
る。As described above, according to Examples 3 to 7, it is possible to produce delicious bread containing rice flour as a main component.
Claims (7)
カルシウム水,糖類及び卵黄を混合して混合物を得、続
いて、該混合物を低温で予備発酵して予備発酵物を得、
続いて、該予備発酵物に再度グルテンが混入された米粉
を混合して再混合物を得、続いて、該再混合物を成形,
発酵及び焼成することを特徴とする米粉を使用したパン
の製造方法。1. A mixture obtained by mixing ionized calcium water, sugars and egg yolk with gluten-contaminated rice flour, and then preliminarily fermenting the mixture at a low temperature to obtain a prefermented product.
Then, the pre-fermented product is mixed with gluten-blended rice flour again to obtain a remix, and subsequently, the remix is formed,
A method for producing bread using rice flour, comprising fermenting and baking.
造方法において、再混合物を冷凍して冷凍再混合物を
得、続いて、該冷凍再混合物を解凍した後、成形,発酵
及び焼成することを特徴とする米粉を使用したパンの製
造方法。2. The method for producing bread using rice flour according to claim 1, wherein the remix is frozen to obtain a frozen remix, and then the frozen remix is thawed, then molded, fermented and fired. A method for producing bread using rice flour, characterized in that:
を使用したパンの製造方法において、混合物として、食
塩及びイーストが混合された混合物を採用したことを特
徴とする米粉を使用したパンの製造方法。3. The method for producing bread using rice flour according to any one of claims 1 and 2, wherein the mixture is a rice flour characterized by employing a mixture of salt and yeast. Bread manufacturing method.
を使用したパンの製造方法において、混合物として、米
澱粉を糖化する酵素及び米のうま味を向上させる酵素が
混合された混合物を採用したことを特徴とする米粉を使
用したパンの製造方法。4. The method for producing bread using rice flour according to any one of claims 1 to 3, wherein a mixture in which an enzyme for saccharifying rice starch and an enzyme for improving umami taste of rice are mixed. A method for producing bread using rice flour, which is characterized in that it is adopted.
を使用したパンの製造方法において、混合物として、油
脂,ミルク及び卵が混合された混合物を採用したことを
特徴とする米粉を使用したパンの製造方法。5. The method for producing bread using rice flour according to any one of claims 1 to 4, wherein the mixture is a mixture of fats and oils, milk and eggs. The method of manufacturing the bread used.
を使用したパンの製造方法において、低温での予備発酵
として、24℃以下で予備発酵する方法を採用したこと
を特徴とする米粉を使用したパンの製造方法。6. The method for producing bread using rice flour according to any one of claims 1 to 5, wherein a preliminary fermentation at a temperature of 24 ° C. or lower is adopted as the preliminary fermentation at a low temperature. A method for producing bread using rice flour.
を使用したパンの製造方法において、再混合物の発酵と
して、14乃至24℃で発酵する方法を採用したことを
特徴とする米粉を使用したパンの製造方法。7. The method for producing bread using rice flour according to any one of claims 1 to 6, wherein a fermentation at 14 to 24 ° C. is employed as a fermentation of the remix. A method for producing bread using the method.
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Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2003056926A1 (en) * | 2001-12-26 | 2003-07-17 | Mayumi Higashino | Method of forming crosslinked network structure comprising rice flour as the main component, foamy food dough comprising rice flour as the main component, foamy food and bread, and process for producing the same |
WO2003063596A1 (en) * | 2002-02-01 | 2003-08-07 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Process for producing fermented bread comprising rice flour as the main component |
JP2004008007A (en) * | 2002-06-03 | 2004-01-15 | Asahi Denka Kogyo Kk | Baked food of rice flour dough, rice flour dough and mix flour therefor |
JP2004024187A (en) * | 2002-06-28 | 2004-01-29 | Fukumori Pan Kenkyusho:Kk | Food containing rice powder as main raw material and method for producing the same |
JP2004208561A (en) * | 2002-12-27 | 2004-07-29 | National Agriculture & Bio-Oriented Research Organization | Method for producing rice flour bread and bread obtained by the method |
KR20050034431A (en) * | 2003-10-09 | 2005-04-14 | 이문헌 | Method for making rice cake and cookies |
JP2005176837A (en) * | 2003-11-25 | 2005-07-07 | Namisato:Kk | Wheat gluten fine powder, method for producing the same and powdery mixture for baking |
EP1552750A4 (en) * | 2002-07-12 | 2006-01-18 | Shitogi Japan Co Ltd | Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same |
JP2007527693A (en) * | 2003-12-31 | 2007-10-04 | カウンシル オブ サイエンティフィック アンド インダストリアル リサーチ | Snow millet bread formulation and process for its preparation |
WO2011024589A1 (en) * | 2009-08-25 | 2011-03-03 | 三洋電機株式会社 | Automatic bread maker |
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JPH1132706A (en) * | 1997-07-18 | 1999-02-09 | Hyozo Konno | Rice flour and production of processed food using the same |
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JPH0568468A (en) * | 1991-07-15 | 1993-03-23 | Noriyuki Sugawara | Rice flour for bread dough |
JPH067071A (en) * | 1992-06-22 | 1994-01-18 | Koshiro Takeda | Method for baking with rice flour |
JPH1132706A (en) * | 1997-07-18 | 1999-02-09 | Hyozo Konno | Rice flour and production of processed food using the same |
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WO2003056926A1 (en) * | 2001-12-26 | 2003-07-17 | Mayumi Higashino | Method of forming crosslinked network structure comprising rice flour as the main component, foamy food dough comprising rice flour as the main component, foamy food and bread, and process for producing the same |
KR100950820B1 (en) * | 2002-02-01 | 2010-04-02 | 가부시끼가이샤 하야시바라 세이부쓰 가가꾸 겐꾸조 | Process for producing fermented bread comprising rice flour as the main component |
WO2003063596A1 (en) * | 2002-02-01 | 2003-08-07 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Process for producing fermented bread comprising rice flour as the main component |
US7815952B2 (en) | 2002-02-01 | 2010-10-19 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Process for producing fermented breads comprising rice flour as the main component |
JP2004008007A (en) * | 2002-06-03 | 2004-01-15 | Asahi Denka Kogyo Kk | Baked food of rice flour dough, rice flour dough and mix flour therefor |
JP2004024187A (en) * | 2002-06-28 | 2004-01-29 | Fukumori Pan Kenkyusho:Kk | Food containing rice powder as main raw material and method for producing the same |
EP1552750A4 (en) * | 2002-07-12 | 2006-01-18 | Shitogi Japan Co Ltd | Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same |
JP2004208561A (en) * | 2002-12-27 | 2004-07-29 | National Agriculture & Bio-Oriented Research Organization | Method for producing rice flour bread and bread obtained by the method |
KR101099357B1 (en) * | 2003-02-07 | 2011-12-26 | 산요덴키가부시키가이샤 | Automatic baking apparatus |
KR20050034431A (en) * | 2003-10-09 | 2005-04-14 | 이문헌 | Method for making rice cake and cookies |
JP2005176837A (en) * | 2003-11-25 | 2005-07-07 | Namisato:Kk | Wheat gluten fine powder, method for producing the same and powdery mixture for baking |
JP2007527693A (en) * | 2003-12-31 | 2007-10-04 | カウンシル オブ サイエンティフィック アンド インダストリアル リサーチ | Snow millet bread formulation and process for its preparation |
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JP2011045410A (en) * | 2009-08-25 | 2011-03-10 | Sanyo Electric Co Ltd | Automatic bread maker |
JP2013039076A (en) * | 2011-08-16 | 2013-02-28 | Nippon Flour Mills Co Ltd | Composition for rice flour bread |
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