JP2001327242A - Method for producing bread using rice flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing bread using a rice flour capable of producing tasty bread and excellent in practicality in spite of the rice flour used. SOLUTION: The rice flour containing gluten mixed therein is mixed with ionized calcium water, saccharides and the egg yolk to provide a mixture, which is then prefermented at a low temperature to afford a prefermented material. The rice flour containing the gluten mixed therein is remixed with the prefermented material to provide a remix, which is subsequently formed, fermented and baked to produce the bread.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing bread using rice flour.

[0002]

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] 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] 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.

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.

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]

The gist of the present invention will be described.

[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.

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] 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] 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.

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] 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.

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]

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] 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.

Further, it is considered that the sugar and the egg yolk improve the flavor and can emulsify without using an emulsifier.

Further, it is considered that rice flour and water are well blended by the preliminary fermentation.

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]

Embodiments of the present invention will be described below.

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).

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.

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.

The texture was rough and astringent. Moreover, after 24 hours from firing,
The bread became hard and crumpled.

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.

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.

The texture was the same as in Example 1.

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.

A Ionized calcium (monocalcium) was added to the dough so that gluten and yeast penetrate into rice flour (rice cells) together with water.

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.

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.

D. Gluten was added to the dough.

Hereinafter, the third embodiment will be described in detail.

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.

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.

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.

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.

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.

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.

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.

When the medium seed method was not used, bread became unsavory like a dumpling.

Example 4 (Improvement of Example 3) In Example 3 above, the shape and texture were excellent.
After 24 hours from firing, it became hard.

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.

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.

F In order to effectively exhibit the gluten development and elasticity, yeast was mixed with the medium seed.

G Salt was mixed in order to suppress over-fermentation of middle seeds.

Hereinafter, the fourth embodiment will be described in detail.

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.

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.

The process was performed in the same procedure as in Example 3.

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.

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.

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.

H In order to eliminate acidity, the use of rice lactic acid bacteria was discontinued.

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.

Further, gluten was added to the middle type to increase the mechanical resistance of the dough.

Hereinafter, the fifth embodiment will be described in detail.

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.

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.

The steps were performed in the same procedure as in Examples 3 and 4.

As a result, breads having the same appearance and texture as wheat bread were obtained.

Further, it was excellent in mechanical resistance, and it was possible to manufacture bread using an existing bread manufacturing apparatus.

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.

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.

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.

As a result, as in Example 5, bread having the same appearance and texture as wheat flour was obtained.

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.

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)

[Claims] 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. 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: 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. 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. 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. 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. 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.