JP2002233300A - Method for producing bread-like food with rice flour as main material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing, using rice flour as the main material, a bread-like food with good flavor, baked soft and full, substantially the same as conventional bread with wheat flour as the main material, particularly to provide a method for easily producing, using brown rice as the main material, baked soft and full. SOLUTION: This method for producing a bread-like food is characterized by comprising incorporating 100 pts.wt. of raw rice flour with 110-130 pts.wt. of water or a water-based material and, preferably, 5-15 pts.wt. of an edible oil-and-fat, putting the resultant blend into a container, and then steaming or baking the blend together with the container. It is preferable to use the raw rice flour treated with amylase.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing bread-like foods using rice flour as a main raw material. More specifically, the present invention relates to a method for producing a bread-like food having a plump, good flavor with little difference from conventional bread while using rice flour such as brown rice as a main raw material.

[0002]

2. Description of the Related Art Conventionally, it has been difficult to produce delicious bread-like foods using rice flour as a main raw material. The so-called "steamed brown rice bread" is merely made by using flour as a main ingredient and adding some brown rice flour thereto.

The inventor of the present invention has been studying a method of producing processed foods using rice flour as a main raw material, and the result has been obtained as Patent No. 3075556 "Method for producing rice flour and processed foods using the same". Patented. In addition, the present inventor has proposed a device for utilizing brown rice flour, which is described in Japanese Utility Model No.
No. 7365 “Package of unpolished rice bread” and Registered Utility Model No. 3063268 “Baking confectionery using brown rice flour as a main ingredient”
Is registered as each.

According to a search using IPDL, the inventions or ideas relating to “bread-like food using rice flour or a method for producing the same” since 1993 are slightly different from the following three in addition to the above three cases. There are only patent applications. That is, JP-A-2000-032933, “Method for producing fermented-flavored rice grains or rice flour and contained food”, JP-A-2000-02
No. 3614 “Composition for yeast fermented food”
No. -311859, "Colored rice flour and a method for producing colored rice flour". However, these three inventions are significantly different from the problems to be solved by the present invention, as can be inferred from the names of the inventions.

[0005]

SUMMARY OF THE INVENTION Rice flour is used as a main raw material.
If a plump and delicious bread-like food, similar to conventional bread made mainly of flour, can be made, rice consumption will increase and the rice sales channel can be further expanded. In addition, if it is possible to develop a method to effectively use brown rice, which is rich in protein, minerals, vitamins, dietary fiber, etc., it has poor digestibility and absorbability even when cooked and the cooking method is troublesome Can greatly contribute to the maintenance and promotion of

[0006] In view of the above situation, the present invention provides a method for producing a bread-like, well-flavored bread-like food that uses rice flour as a main ingredient and has almost no difference from conventional bread using wheat flour as a main ingredient. The first task is to provide A second object of the present invention is to provide a method for easily producing a bread-like food having a good taste by using brown rice as a main raw material.

[0007]

Means for Solving the Problems In order to solve the above-mentioned problems, the present invention according to claim 1 of the present invention relates to a method wherein 100 parts by weight of water or water of an aqueous raw material is added to 100 parts of raw rice flour.
This is a method for producing a bread-like food using rice flour as a main raw material, characterized by adding 10 to 130, shaping into an arbitrary shape, and steaming or baking.

[0008] The present invention according to claim 2 of the present invention is characterized in that water or water-based raw material water is added to a raw rice flour 100 by weight in an amount of 110 to 130 and edible oils and fats in an amount of 5 to 15 per 100 parts by weight. This is a method for producing a bread-like food using rice flour as a main raw material, which is formed into an arbitrary shape and steamed or fired.

[0009] In the invention according to claim 3 of the present invention, a kneaded product obtained by adding water or water of an aqueous raw material to a raw rice flour 100 in a weight ratio of 110 to 130 is added to an arbitrary container. A method for producing bread-like food using rice flour as a main raw material, wherein the bread-like food is molded and steamed or baked while being placed in the container.

[0010] The present invention according to a fourth aspect of the present invention relates to a raw rice flour 100 in which water or water-based raw material moisture is added to the raw rice flour 100 in a weight ratio of 110 to 130, formed into an arbitrary shape, and steamed. A method for producing a bread-like food using rice flour as a main raw material, characterized by further baking the dried food.

[0011] The invention described in claim 5 of the present invention is directed to a method for producing bread-like food using rice flour as a main material according to any one of claims 1 to 4, wherein the raw material treated with amylase is used. This is a method for producing bread-like foods using rice flour.

Further, the invention according to claim 6 of the present invention relates to a method for producing bread-like food using rice flour as a main raw material according to any one of claims 1 to 5, wherein This is a method for producing bread-like foods using brown rice flour.

[0013] Further, according to a seventh aspect of the present invention, there is provided a method for producing bread-like food using rice flour as a main ingredient according to any one of the first to sixth aspects, wherein wheat flour is contained in the ingredient. This is a method for producing bread-like food that is not used.

Hereinafter, the present invention will be described in more detail.
In the description of the present invention, "%" indicates a weight ratio unless otherwise specified. Further, in the present invention, “bread-like food” refers to a processed food having a texture similar to that of a conventionally known steamed bread or baking bread. Further, in the present invention, “using raw rice flour as a main raw material”
This means that raw rice flour alone is used or a state close to it is used, except that a small amount of baking powder and sweeteners, which are necessary for bread production, are used as powder raw materials. Specifically, it refers to a state in which raw rice flour is used in an amount of 90 to 100% in addition to the above-mentioned auxiliary materials.

In the present invention, raw rice flour, that is, powdered rice without being pregelatinized, is used as a main raw material. When the rice flour is used, the rice flour forms a rice cake when heated and does not puff like bread. In the present invention, as long as unpolished rice flour is used, brown rice or glutinous rice is washed, immersed in water, dried and then powdered, or unpolished rice powder is crushed as it is. Raw rice flour obtained by milling rice by any method may be used. However, rice flour in which raw rice was previously treated with amylase, that is, for example,
Amylase of about 10 to 200 mg (0.1 to 2%) is added to 100 g of fresh water, immersed in the fresh water for several hours (preferably about 6 to 10 hours), and then dried to have a water content of 8 to 15%. It is preferable to use a degree of raw rice, which is powdered. In this amylase treatment, any amylase capable of degrading starch constituents of raw rice, that is, amylose or amylopectin can be used regardless of its type and properties, but usually, α-amylase is preferably used. As described above, when raw rice is used after being powdered after amylase treatment, the degree of swelling due to heating is increased, and a plump bread-like food can be easily obtained. In addition, even when brown rice flour is used, the unpleasant feeling peculiar to brown rice is eliminated, so that a delicious bread-like food can be obtained. The degree of powdering is preferably fine powder of 20 mesh or less. The use of unpolished rice flour having a size of 20 mesh or less makes it possible to produce a soft bread-like food having a very fine texture.

When drying the raw rice, it is necessary to take care that the raw rice does not become pregelatinized even if it is heated and heated such as by irradiating far infrared rays or blowing hot air. Preferably, the temperature of the raw rice is maintained at 70 ° C. or lower. Furthermore, when brown rice is dried or powdered, brown rice contains a lot of fat and is easily oxidized. Care must be taken to prevent oxidation, such as using

Since rice grains and rice flour have essentially the same physical properties, in order to efficiently produce delicious bread-like food, the amount of water is an important requirement as in the case of cooking rice.
In the present invention, first, raw rice flour 1 produced as described above is used.
The water or the water content of the aqueous raw material is 1
10 to 130 are added to form a predetermined shape. That is, in the present invention, the amount of water to be added to the raw rice flour is 1.1 to 1.3 times the weight of the raw rice flour. This amount of water is larger than the amount of water used when making ordinary bread using wheat flour as the main raw material. It may not be possible to mold by kneading in such a case, but in such a case, the method of heating the raw rice flour water in a container of any shape and size and keeping it in that container Good. Therefore, in the present invention, kneading the water of the raw rice flour and “shaping” includes putting into a container and maintaining the shape therein as described above. The above-mentioned water addition conditions in the present invention are determined based on the results of studies and various tests conducted by the present inventors with reference to the amount of water when rice is cooked. Hereinafter, the appropriate range of the water content will be described with reference to test examples.

[0018]

Test Example 1 <Appropriate water content test> To 100 g of unpregelatinized brown rice flour, the water content was changed as shown in Table 1 and fresh water was added, kneaded, molded and put into a steamer. And steamed at 95 ° C. for 7 minutes. (Table 1) Water content Molded condition after watering Properties after steaming 75 g Hard and clumpy hard 100 Same as above Hard 109 Smooth and clumpy bread 110 Like above Bread-like 120 Melt but shaped bread-like 130 130 Fluid but bread-like shaped and put in a container 140 Same as above Undefined shape 170 Same as above Undefined shape (Table 1) ), It can be understood that the appropriate amount of water for the raw rice flour is 1.1 to 1.3 times the weight of the raw rice flour.

In the present invention, the meaning of "adding the water of the aqueous raw material" is as follows. That is, in the present invention, the "aqueous raw material" refers to a raw material containing water such as milk, fruit juice, chicken eggs, and fruits. According to the “Standard Food Analysis Table”, the moisture content of foods is, for example, 97.5% for mandarin juice, 88.6% for milk, and 7% for eggs.
The water content of these aqueous ingredients is 97.5 g for 100 cc tangerine juice, 75.3 g for 85 cc milk, and 3 for one hen egg (large 55 g) because it is certified as 5.0%.
It becomes 7.5 g. Therefore, for example, 100 g of brown rice flour
When 85 cc of milk and one egg (large 55 g) are added to the mixture, 75.3 g + 37.5 g = 1 in terms of water content.
12.8 g, and the amount of water to brown rice flour 100 in weight ratio is 112.8, which falls within the range of the appropriate amount of water defined in the present invention. However, brown rice flour 100
When 2 chicken eggs are added to 85 cc of milk per 7 g, the amount of water is converted into 75.3 g + 37.5 g × 2 = 150.
Since the amount of water is 3 g, the weight ratio of the water content to the brown rice flour 100 is 150.3, the water content is out of the range of the proper water content of the present invention, and the water content is "excessive".

On the other hand, the proper mixing of the conventional baked bread is such that two eggs (total water content of 7
5.0 g) and 40 g of butter (water content: 6.0 g), so that the total water content is 81 g.
It is about 82. Therefore, it can be understood that when making bread-like foods baked using raw rice flour as a main raw material, it is necessary to increase the amount of water added as compared with the case of making a normal baked bread. This phenomenon is considered to be due to the difference in moisture absorption between raw rice flour and wheat flour.

In the present invention, in addition to raw rice flour, sweeteners and seasonings such as sugar and salt, skim milk powder, powdered fats and oils, baking powder, and optional auxiliary materials such as yeast may be added. Preferably, edible oils such as butter, margarine, shortening, cocoa butter, lard, and palm oil are added. When these edible oils and fats are added, the resulting bread-like food has an extremely good flavor, and has a remarkable effect particularly when brown rice flour is used as a main raw material. The proper addition amount of the edible fats and oils in the present invention is in a range where the edible fats and oils are 5 to 15 per 100 parts of raw rice flour in weight ratio. However,
Care should be taken when the amount of the edible fats and oils is too large, because the swelling is impaired.

Optional raw materials for making bread and, preferably, edible fats and oils are added to the raw rice flour, which has been watered as described above, and the whole is kneaded, and the mixture is molded into a desired shape. After being fermented appropriately according to the usual method of making bread, put in a container of any shape and size
Steam or bake. As another method, similar to the case of making bread by the sponge method, first, fermented seeds such as yeast are added to flour of uncured raw rice and kneaded to make dough,
This may be fermented by an appropriate method, and thereafter, other ingredients may be added, the whole may be kneaded, molded and steamed or fired. An ordinary steamer may be used for steaming, and an ordinary bread baking pot or bread baking machine may be used for baking. The present invention can be applied to a method for producing sweet buns such as anpan, cream bun, and jam bread. Furthermore, small solids such as raisins and beans may be added to the dough.

Heating conditions are also important for making plump and delicious bread-like foods using raw rice flour. As the rice grains begin to gelatinize at 73-75 ° C, the key to cooking delicious rice is to heat at low temperature first,
Heat at a high temperature close to 00 ° C, and heat for 20 minutes.
It has been more than a minute. In the case of the present invention, since rice is powdered, to make steamed bread-like food, at a stretch 100 ° C
The temperature may be raised to near, and steamed at that temperature for about 7 to 8 minutes. That is, when making steamed bread-like food, steaming conditions of “100 ° C. for 7 minutes” may be used as a guide.
Further, in order to make a baked bread, heating may be performed at about 150 ° C. for about 20 minutes. In particular, the use of unpolished rice flour that has been treated with amylase is very preferable because the transmission of the temperature by heating becomes faster and heat unevenness does not occur. In addition, if the lid of the steamer or the baking device is opened during heating, air may flow in and the surface of the formed bread may be broken or hinder the expansion. Therefore, it is better not to open the lid as much as possible during heating.

When the steamed bread-like food made by the above method is further baked at a high temperature of about 200 ° C., the surface becomes fox-colored like bread, and is burnt or smells like an offal. Can make plump and soft "steamed bread". In this way, when "steamed bread" is used, even if brown rice is used as a main raw material, a bread-like food with a good texture can be obtained without tattering. It should be noted that it is easy to use a microwave oven or a commercial bread baker “Super Oven” for steaming as described above.

[0025]

[Test Example 2] <Example of manufacturing bread-like food using raw rice flour as main raw material> (1) Raw material blending (Table 2) Invention product Control product Brown rice flour (200 mesh) 100 g 0 Soft flour (200 mesh) 0 100g Butter 0 10g Chicken egg (50g large) 1 2 Milk 85cc 0 Sugar 20g 20g Baking powder 4g 4g Moisture of the above total ingredients 117% 72% Lipid 5.9% 60.2% Brown rice powder is brown rice To α-amylase (Amano Pharmaceutical)
For 6 hours in clear water containing 0.2% of
Air dried at 5 ° C. for 5 hours, dried to a water content of 10% or less, and then powdered. (2) Manufacturing method For the invention product and the control product of Table 2, all the above-mentioned raw materials are sufficiently mixed and kneaded, and each of them is formed into a disk shape having a diameter of 150 mm and a height of 50 mm, thereby producing 10 pieces. Put 5 pieces each in the steamer for both the product and the control product,
Steamed for a minute to make steamed bread. The remaining five of the invention product and the control product were placed in a refrigeration preparation room at 5 ° C., fermented for 80 minutes, and then baked for 12 minutes in a baking oven at 250 ° C. to produce “baked bread”. (3) Comparison of properties The finished "steamed bread" was soft and swelled with both the invention product and the control product of (Table 2) and was delicious.
When each outer shape was measured, the average value of each 5
The invention product was 268 mm in diameter and expanded to a height of 75 mm, and the control product was 270 mm in diameter and expanded to a height of 80 mm. The “baked bread” was also measured for its outer shape, and the average value of each of the five measured products was 255 mm in diameter and expanded to 75 mm in height, and the control product was 265 mm in diameter. It had expanded to a height of 78 mm. From this test result, it is understood that, according to the present invention, "steamed bread" or "baked bread" that swells softly and is comparable to conventional bread even without using flour at all can be obtained.

One of the reasons that a delicious bread-like food can be made without using rice flour as a main material and using flour at all as in the present invention is that rice flour and flour increase the sugar content when heated. It is inferred that the degree is different. That is, before heating, the sugar content of rice flour and wheat flour are almost the same, but when both are heated at 120 ° C. for 5 minutes, the sugar content of rice flour is 4.
Although it increased five times, the sugar content of the flour remained about twice as high as before heating. From this test, it can be seen that rice flour products have a greater degree of sweetness enhancement by heating than flour products.

[0027]

As described above in detail, according to the present invention, a plump and delicious bread-like food can be produced without using flour at all. The bread-like foods produced according to the present invention are comparable in terms of swelling and palatability as compared to ordinary flour breads, yet they have a very low lipid content and are therefore healthy. That is, although excessive consumption of fat has recently been considered a problem, the bread-like food produced according to the present invention has low fat and yet has a taste unique to rice, so that ordinary bread made from wheat flour as a main raw material is used. Easily eatable, and
There is no danger of excess fat. In addition, the present invention provides a method of using brown rice as well as brown rice, other than using rice, so that the present invention greatly contributes to activating rice consumption.

Further, according to the present invention, it is possible to easily produce a delicious bread-like food from brown rice, which is poor in digestibility and absorbability even when cooked and has troublesome cooking methods, because germ and paddy remain. This will open up new ways to use brown rice, which is rich in proteins, minerals, vitamins, and dietary fiber. Moreover, the bread-like food made from brown rice produced by the present invention as a main ingredient is swollen to an extent that it is unlikely that brown rice is used, and is moist, delicious and easily eaten like conventional bread.
It is extremely useful for maintaining and improving health.

Claims (7)

[Claims] A rice flour characterized by adding 110 to 130 of water or an aqueous raw material to a raw rice flour 100 in a weight ratio, shaping into an arbitrary shape, and steaming or baking. Method for producing bread-like food. 2. Water or water-based raw material having a water content of 110 to 130 and edible oils and fats having a weight ratio of 5 to 100
A method for producing a bread-like food using rice flour as a main raw material, comprising adding 15 and shaping into an arbitrary shape, steaming or baking. 3. A kneaded product obtained by adding water or water of an aqueous raw material to 110 to 130 parts by weight of raw rice flour in a weight ratio is molded in an arbitrary container, and steamed or baked in the container. A method for producing a bread-like food using rice flour as a main raw material. 4. A rice flour characterized by adding 110 to 130 of water or water-based water to a raw rice flour 100 in a weight ratio, shaping it into an arbitrary shape, and further baking the steamed rice flour. Manufacturing method of bread-like foods as main ingredients. 5. The method for producing bread-like food according to claim 1, wherein raw rice flour treated with amylase is used. 6. The method for producing a bread-like food according to claim 1, wherein brown rice flour is used as raw rice flour. 7. The method for producing a bread-like food according to claim 1, wherein flour is not used as a raw material.