JP2004208560A

JP2004208560A - Ultra strong wheat flour-containing modified rice flour and rice flour food product using the modified rice flour

Info

Publication number: JP2004208560A
Application number: JP2002380937A
Authority: JP
Inventors: Hiroaki Yamauchi; 宏昭山内; Takahiro Noda; 高弘野田; Chie Endo; 千絵遠藤; Shigenobu Takigawa; 重信瀧川; Ikuo Ando; 郁男安東
Original assignee: Nat Agric & Bio Oriented Res; Bio Oriented Technology Research Advancement Institution; National Agriculture and Bio Oriented Research Organization NARO; Sasaki Co Ltd
Current assignee: Nat Agric & Bio Oriented Res; Bio Oriented Technology Research Advancement Institution; National Agriculture and Bio Oriented Research Organization NARO; Sasaki Co Ltd
Priority date: 2002-12-27
Filing date: 2002-12-27
Publication date: 2004-07-29

Abstract

<P>PROBLEM TO BE SOLVED: To provide high quality modified rice flour which is obtained by mixing rice flour having inferior bread productivity and noodle productivity with a constant amount of ultra strong wheat flour and enhances the bread productivity and noodle productivity of rice flour, and to produce a rice flour food product using the modified rice flour. <P>SOLUTION: The rice flour is characterized by containing ultra strong wheat flour in an amount if ≥10%. The ultra-strong wheat flour has a mixing time of ≥1.2 times, preferably ≥1.5 times, that of ordinary commercially available strong flour. Thereby, various kinds of bread and noodles having high qualities can be produced. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【０００１】
【発明の属する技術分野】
本発明は、超強力小麦粉（以下、超強力粉という）を含有する製パン性、製麺性に優れた米粉に関し、更に詳しくは、製パン性、製麺性の劣る米粉に超強力粉を一定量混合することによって得られる製パン性、製麺性に優れた米粉とそれを用いて得られる米粉食品に関するものである。
【０００２】
【従来の技術】
従来、米は米飯として、粒食の用途が大部分であり、粉食用途としては団子、米菓、打物等の和菓子に限られ、小麦粉の様な広範囲の加工利用は行われてこなかった。しかしながら、最近、米を多量の損傷デンプンを出すことなく微粉砕する技術が開発され、米粉の広範囲の加工利用技術が開発されつつある。
【０００３】
しかしながら、これまでの検討は主に米粉の製粉方法の改善と得られた米粉をパンや麺に利用するための製パン法、製麺法の改良について行われてきた。そして具体的な開示例として、前者については、特許文献１、特許文献２、特許文献３、特許文献４等が、後者については、特許文献５、特許文献６、特許文献７、特許文献８、特許文献９、特許文献１０、特許文献１１等が挙げられる。しかしながら、これらの技術によって米粉の製パン性、製麺性等はかなり向上したが、未だに小麦粉のそれには及ばず米粉を用いて十分な品質のパン、麺が製造できていないのが現状である。
【０００４】
【特許文献１】
特開平４−２８７６５２号公報
【特許文献２】
特開平５−６８４６８号公報
【特許文献３】
特開平１１−３２７０６号公報
【特許文献４】
特開２０００−１７５６３６号公報
【特許文献５】
特開平５−１５２９８号公報
【特許文献６】
特開平６−７０７１号公報
【特許文献７】
特開平７−１８４５７６号公報
【特許文献８】
特開平１１−３４６６９０号公報
【特許文献９】
特開２００１−１６９７４０号公報
【特許文献１０】
特開２００１−３２７２４２号公報
【特許文献１１】
特開２００２−９５４０４号公報
【０００５】
【発明が解決しようとする課題】
このような状況から、米粉を用いたパン、麺製造において、小麦粉並又はそれ以上の米粉の製パン性、製麺性が強く望まれており、米粉を用いた小麦粉製品並みの品質のパン、麺の製造技術が強く求められている。
【０００６】
【課題を解決するための手段】
本発明者らは、上記の問題を解決するための米粉への各種小麦粉のブレンド効果について鋭意研究した結果、本発明を完成した。
即ち、本発明は、製パン性、製麺性の十分でない米粉に１０％以上、更に好ましくは２０％以上の超強力粉を混合することによって米粉の製パン性、製麺性が改質された高品質の改質米粉とそれを用いて製造された小麦粉食品を提供するものである。
【０００７】
【発明の実施の形態】
本発明でいう超強力粉とは、ピン型のミキサーで通常市販強力粉（商品名日清製粉カメリヤ等）のｌ．２倍以上、更に好ましくは、１．５倍以上のミキシング時間（ミキシング時のモーターの電流値のピークまでの時間）を示す小麦粉のことである。小麦粉がこのような性質を示す代表的小麦品種・系統としては、Ｇｌｅｎｌｅａ、Ｗｉｌｄｃａｔ、Ｂｌｕｅｓｋｙ、ＶｉｃｔｏｒｉａＩＮＴＡ、カンザス州立大学育成系統ＫＳ８３１９５７、北海道農業試験場育成系統勝系３３号、勝系４６号、ホクレン農業協同組合連合会育成系統ＨＷ２号等が挙げられるが、どのような品種、系統からの小麦粉でも、上記のような性質を示すものであれば、本発明の超強力粉に包含される。
【０００８】
本発明で超強力粉を添加して改質する米粉としては、特に限定はないが、より高品質の米粉食品を得るには細胞壁分解酵素、アミラーゼ等で処理後微粉砕した米粉を用いるのがより好ましい。
【０００９】
本発明の米粉とは、水分１３．０％ベースで超強力粉を１０％以上、更に好ましくは、２０％以上含有する粉のことであり、超強力粉を混合する米粉は、１種又は２種以上の混合粉でも良く特に限定はない。超強力粉の添加量としては、パン製造の場合２０％以上、麺製造の場合３０％以上が目安であるが、製パン、製麺配合や条件等を勘案し適当量を決定すればよい。
【００１０】
本発明の米粉には、特にパン製造においては適当量の添加されたグルテンを含有していることが好ましく、含有量としては水分１３．０％ベースで重量濃度５％以上更に好ましくは１０％以上が好ましい。添加するグルテンに特に限定はないが、パン製造の場合、より高品質のパンを得るためには変性度の少ないフラッシュドライ法、凍結乾燥法によって調製されたグルテンが好適である。
【００１１】
米粉に超強力粉を一部添加することによって米粉の製パン性、製麺性が改善される理由については、詳細は不明であるが、強力粉以上にエクステンソグラフの抗張力の非常に大きい強力なグルテンを持つ超強力粉を混合することによって、弱く脆い米粉生地のネットワークが強化されると考えられる。特に添加グルテンを多く含有する米粉の場合により効果が大きい理由は、添加グルテン分子の一部に超強力粉のグルテンが入り、グルテン分子が高分子化し生地の弾性的性質が改善されると推定される。
【００１２】
本発明の小麦粉食品とは、小麦粉に、その他の穀粉、油脂、糖類、粉乳、膨張剤、食塩、調味料、香料、乳化剤、イースト、イーストフード、酸化剤、還元剤、及び各種酵素類等の原料の全部または一部に、水、その他の物を加えて混合し製造された生地を蒸す、焼く、揚げる、煮る等の加熱調理をすることによってできる食品のことである。例えば、デニッシュペーストリー、菓子パン、食パン、フランスパン、ハードロール、バターロール等のパン類、パスタ、中華麺、そば、素麺等の麺類が包含される。
【００１３】
【実施例】
次に表１〜４に示す試験例（比較例を含む）に基づいて本発明を更に詳細に説明するが、本発明は、これらの実施例に何ら限定されるものではない。
【００１４】
【実施例１】
以下に、製パン工程を示す。表１に示す配合で種々の量の超強力粉を混合した米粉について、ノータイム法で製パンを行ない山型食パンを製造し、製パンの評価を行った。
なお、本発明のすべての実施例、比較例において、配合は米粉１００（小麦粉含む）に対する重量部で示した。すべての製パン評価は、５人のパネラーによる生地の分割、成型時の状態、内相、食感等の官能評価と菜種置換法による比容積により行った。
なお、実施例３のバターロール配合での製パン実験では、比容積の代わりにパンの大きさ・外観で評価を行った。
・ミキシング：全原料をミキサーに入れ、ミキシングピーク時間後１０秒程度後までミキシングする
・分割、丸目：生地量１００ｇずつ手分割、丸目
・べンチ：３０℃、２０分
・成型：モルダー、シーターにて成型
・ホイロ：温度３８℃、湿度８５％、７０分
・焼成：２００℃、２５分
【００１５】
表１の結果から、米粉に超強力粉（Ｗｉｌｄｃａｔ）を１０％以上添加することによって米粉の製パン性が改善され、特に２０％以上添加した場合には、比較例２の市販強力粉を２０％添加した場合に比べ顕著に米粉の製パン性は向上した。超強力粉２０％以上添加した試験例３、４の米粉パンは、比較例３の市販強力粉のパンとほぼ同等であり、特に試験例４のパンの比容積は、比較例３のパン以上であった。
【００１６】
以上の結果から、本発明の効果は明らかであり、超強力粉を適当量米粉にブレンドすることによって、１５％グルテンを含有する米粉の製パン性が非常に向上し市販強力粉のパン並みのパンが得られることがわかる。
【００１７】
【表１】

【００１８】
【実施例２】
表２に示す配合で、種々の種類の超強力粉を混合した米粉について、ス卜レート法で製パンを行い、山型食パンを製造し、表１と同様の製パン評価を行った。
製パンエ程は、以下に示す工程以外ノータイム法と同様に行った。
・ミキシング後の発酵：３０℃、８０分
・ホイロ：温度３８℃、湿度８５％、５５分
表２の結果から、１５％のグルテンを含む米粉に３０％の各種超強力粉を添加することによって、いずれの米粉でも、その製パン性は、比較例４の米粉１００％の場合に比べ飛躍的に向上し、同量の市販強力粉をブレンドした比較例５に比べても得られたパンの品質は明らかに試験例５〜９のパンの方が良好であり、比較例６の市販強力粉のパンとほぼ同等の品質であった。
【００１９】
以上の結果から、ストレート法においても本発明の効果が十分に発揮されると共に種々の品種・系統からの超強力粉においてほぼ同等の効果があることがわかる。
【００２０】
【表２】

【００２１】
【実施例３】
表３に示すバターロール配合で種々の種類の超強力粉を混合した１０％グルテンを含む米粉について、ノータイム法により、製パンを行いバターロールを製造し、表３の項目について米粉の製パン性の評価を行った。その結果を表３に示す。
以下に製パン工程を示す。
・ミキシング：全原料をミキサーに入れ、ミキシングピーク時間後１０秒程度後までミキシングする
・分割、丸目：生地量４０ｇづつ手分割、丸目
・ベンチ：３０℃、２０分
・成型：手でロール型に成型
・ホイロ発酵：３８℃、湿度８５％で生地が一定の大きさになるまで発酵
・焼成：２００℃、１３分
【００２２】
表３の結果から、バターロール配合においても比較例に比べ本発明の試験例のパンは良好であり、特に勝系３３号をブレンドした米粉の製パン性が良好で総合的に比較例９の市販強力粉からのバターロールと同等かそれ以上の品質のパンが得られた。また、全般的に試験例のパンは、食感がモチモチして良好であり保存中の老化も遅い傾向を示した。
【００２３】
以上の結果から、バターロールのようなかなりリッチな配合の米粉パンにおいても本発明の効果が十分に発揮され、広範な配合の米粉パンに本発明の技術が応用できることがわかる
【００２４】
【表３】

【００２５】
【実施例４】
表４に示す配合で、１０％グルテンを含む米粉に種々の量の超強力粉（Ｖｉ−ｃｔｏｒｉａＩＮＴＡ）を混合した米粉ついて、以下に示す方法で中華麺を製造し、生麺、ゆで麺の官能評価を行った。なお、評価は、３人のパネラーにより行った。
以下に中華麺の製造工程を示す。
・ミキシング：縦型ミキサー、低速１分、中低速７分
・ロール操作：荒延１回、ロール間隙３．０ｍｍ
複合２回、ロール間隙３．０ｍｍ
圧延１回目、ロール間隙２．２ｍｍ
圧延２回目、ロール間隙１．８ｍｍ
圧延３回目、ロール間隙最終麺厚が１．４ｍｍになるように調節
・切り出し：切刃２０番、麺の長さ２５ｃｍ前後
・ゆで：沸騰水中で約３分
なお、麺の評価は、生麺の場合切り出し直後、ゆで麺の場合ゆで直後にそれぞれ行った。
【００２６】
表４の結果から、米粉に１０％以上の超強力粉（ＶｉｃｔｏｒｉａＩＮＴＡ）をブレンドした試験例１６、１７、１８の米粉では、その中華麺の製麺性が比較例１０、１１に比べ顕著に良好であり、特にゆで麺の食感、食味の評価が良好であった。通常の中華麺と考えられる比較例１２の麺と比較しても生麺の評価以外遜色のない評価結果であった。
【００２７】
以上の結果から、本発明の効果は、中華麺のような麺を米粉を用いて製造する場合にも発揮され、パン類のみならず麺類においても有効であることがわかる。
【００２８】
【表４】

【００２９】
【発明の効果】
以上説明したように本発明の超強力小麦粉含有改質米粉及びその改質米粉を用いた米粉食品によれば、主に、グルテンを適当量含有する米粉の製パン性、製麺性を改善することができる。本発明により、従来製パン性、製麺性の十分でなかった米粉より高品質の各種パン類、麺類を製造することがが簡単に可能になる。その結果、従来外麦強力粉を主に用いて製造されていたパン類、麺類を国内産、地域産の米粉、小麦粉を用いて製造することが可能になり、従来粒食に限られていた米の消費の拡大と国内産、地域産小麦の需要拡大に多大の寄与が期待される。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to rice flour containing super-strong flour (hereinafter referred to as super-strong flour) and having excellent baking and noodle-making properties. More specifically, a certain amount of super-strong flour is added to rice flour having poor bread-making and noodle-making properties. The present invention relates to rice flour excellent in bread making and noodle making obtained by mixing and a rice flour food product obtained using the same.
[0002]
[Prior art]
Conventionally, rice is mostly used for grain food as cooked rice, and powdered food is limited to Japanese confectionery such as dumplings, rice crackers, cutlets, etc., and has not been used in a wide range of processing such as flour. However, recently, a technique for pulverizing rice without producing a large amount of damaged starch has been developed, and a wide range of processing and utilization techniques for rice flour have been developed.
[0003]
However, studies to date have mainly focused on improving the method of milling rice flour and improving the bread making method and noodle making method for using the obtained rice flour for bread and noodles. As specific examples of disclosure, Patent Literature 1, Patent Literature 2, Patent Literature 3, Patent Literature 4, etc. are described for the former, and Patent Literature 5, Patent Literature 6, Patent Literature 7, Patent Literature 8, Patent Literature 9, Patent Literature 10, Patent Literature 11, and the like are given. However, although the bread-making properties of rice flour and noodle-making properties have been considerably improved by these techniques, bread and noodles of sufficient quality have not yet been manufactured using rice flour, which is still inferior to that of wheat flour. .
[0004]
[Patent Document 1]
Japanese Patent Application Laid-Open No. 4-287652 [Patent Document 2]
JP-A-5-68468 [Patent Document 3]
JP-A-11-32706 [Patent Document 4]
JP 2000-175636 A [Patent Document 5]
JP-A-5-15298 [Patent Document 6]
JP-A-6-7071 [Patent Document 7]
JP-A-7-184576 [Patent Document 8]
JP-A-11-346690 [Patent Document 9]
JP 2001-169740 A [Patent Document 10]
JP 2001-327242 A [Patent Document 11]
JP-A-2002-95404
[Problems to be solved by the invention]
Under such circumstances, bread using rice flour, in the production of noodles, bread-making properties of rice flour or better than rice flour, noodle-making properties are strongly desired, bread of the same quality as wheat flour products using rice flour, There is a strong need for noodle manufacturing technology.
[0006]
[Means for Solving the Problems]
The present inventors have conducted intensive studies on the effect of blending various flours with rice flour to solve the above-mentioned problems, and as a result, completed the present invention.
That is, in the present invention, the bread-making and noodle-making properties of rice flour were improved by mixing 10% or more, more preferably 20% or more of super-strong flour with rice flour having insufficient bread-making and noodle-making properties. An object of the present invention is to provide high-quality modified rice flour and a flour food manufactured using the same.
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
The super-strong powder referred to in the present invention is a pin-type mixer which is usually a commercially available strong powder (trade name: Nisshin Seifun Kameya). It is flour showing a mixing time of 2 times or more, more preferably 1.5 times or more (time until the peak of the motor current value during mixing). Representative wheat varieties / lines in which flour exhibits such properties include Glenlea, Wildcat, Bluesky, Victoria INTA, Kansas State University breeding line KS831957, Hokkaido Agricultural Experimental Station breeding line Katsukei 33, Katsukei 46, Hokuren Agriculture The cooperative federation breeding line HW2 etc. may be mentioned, but any flour from any variety and line is included in the ultra-strong flour of the present invention as long as it has the above properties.
[0008]
The rice flour to be modified by adding the super strong flour in the present invention is not particularly limited, but in order to obtain a higher quality rice flour food, it is more preferable to use finely ground rice flour after treatment with cell wall degrading enzymes, amylase and the like. preferable.
[0009]
The rice flour of the present invention is a flour containing 10% or more, more preferably 20% or more, of ultra-strong flour based on 13.0% of water. May be used without any particular limitation. The amount of the super-strong powder to be added is generally 20% or more in the case of bread manufacture and 30% or more in the case of noodle manufacture, but an appropriate amount may be determined in consideration of bread making, noodle making blending, conditions and the like.
[0010]
The rice flour of the present invention preferably contains an appropriate amount of added gluten especially in bread production, and the content is preferably 5% or more, more preferably 10% or more based on 13.0% of water. Is preferred. The gluten to be added is not particularly limited, but in the case of bread production, gluten prepared by a flash drying method or a freeze drying method with a low degree of denaturation is preferable in order to obtain higher quality bread.
[0011]
The reason why the addition of super-strong flour to rice flour partially improves the bread making and noodle making properties of rice flour is unknown, but the strength of extensographs, which is much higher than that of strong flour, is a strong gluten. It is thought that the network of the weak and brittle rice flour dough is strengthened by mixing the super strong flour having the following. In particular, the reason why the effect is greater in the case of rice flour containing a large amount of added gluten is presumed to be that gluten of ultra-strong flour enters some of the added gluten molecules, the gluten molecules are polymerized, and the elastic properties of the dough are improved. .
[0012]
The flour food of the present invention, flour, other flour, fats and oils, sugars, milk powder, leavening agent, salt, seasoning, flavoring, emulsifier, yeast, yeast food, oxidizing agent, reducing agent, and various enzymes and the like It is a food product obtained by adding, mixing, and adding water and other materials to all or a part of the raw materials, and then cooking, baking, frying, boiling, etc., the cooked dough. For example, breads such as Danish pastry, sweet bread, loaf of bread, French bread, hard roll, butter roll, and noodles such as pasta, Chinese noodles, buckwheat, and plain noodles are included.
[0013]
【Example】
Next, the present invention will be described in more detail based on test examples (including comparative examples) shown in Tables 1 to 4, but the present invention is not limited to these examples.
[0014]
Embodiment 1
The baking process will be described below. With respect to rice flour mixed with various amounts of super-strength flour in the composition shown in Table 1, bread making was performed by a no-time method to produce mountain bread, and the bread making was evaluated.
In all the examples and comparative examples of the present invention, the compounding was shown in parts by weight with respect to 100 rice flour (including flour). All bread making evaluations were carried out by dividing the dough by five panelists, sensory evaluation of the state at the time of molding, internal phase, texture, etc., and the specific volume by the rapeseed replacement method.
In the bread making experiment with the butter roll blending in Example 3, the evaluation was performed based on the size and appearance of the bread instead of the specific volume.
Mixing: Put all ingredients in a mixer and mix until about 10 seconds after the mixing peak time. Dividing, rounding: 100g dough amount by hand, rounding. Bench: 30 ° C, 20 minutes. Molding: Moulder, sheeter. Molding and heating: temperature 38 ° C, humidity 85%, 70 minutes, firing: 200 ° C, 25 minutes
From the results in Table 1, it is found that the addition of 10% or more of ultra-strong flour (Wildcat) to rice flour improves the baking quality of rice flour. In particular, when 20% or more is added, 20% of the commercially available strong flour of Comparative Example 2 is added. The baking quality of rice flour was remarkably improved as compared with the case where it was made. The rice flour breads of Test Examples 3 and 4 to which 20% or more of the super-strong flour were added were almost the same as the bread of the commercially available strong flour of Comparative Example 3, and the specific volume of the bread of Test Example 4 was more than the bread of Comparative Example 3. Was.
[0016]
From the above results, the effect of the present invention is clear. By blending the super-strength flour with an appropriate amount of rice flour, the baking quality of rice flour containing 15% gluten is greatly improved, and bread similar to bread of commercial strong flour is obtained. It can be seen that it can be obtained.
[0017]
[Table 1]

[0018]
Embodiment 2
With respect to the rice flour mixed with various kinds of super-strong flours in the composition shown in Table 2, bread making was performed by the straight method to produce mountain bread, and the same bread making evaluation as in Table 1 was performed.
The bread making process was performed in the same manner as the no-time method except for the following steps.
-Fermentation after mixing: 30 ° C, 80 minutes-Wheel: temperature of 38 ° C, humidity of 85%, 55 minutes From the results in Table 2, by adding 30% of various super-strong flour to rice flour containing 15% gluten, In any of the rice flours, the baking quality was significantly improved as compared with the case of 100% rice flour in Comparative Example 4, and the quality of the bread obtained even in comparison with Comparative Example 5 in which the same amount of commercially available strong flour was blended. Obviously, the breads of Test Examples 5 to 9 were better, and had almost the same quality as the commercial strong flour bread of Comparative Example 6.
[0019]
From the above results, it can be seen that the effect of the present invention is sufficiently exerted even in the straight method, and almost the same effect is obtained in ultra-strong flour from various varieties and lines.
[0020]
[Table 2]

[0021]
Embodiment 3
Batter rolls were produced by baking with a no-time method for rice flour containing 10% gluten mixed with various types of super-strength flour with the butter roll blending shown in Table 3, and the baking properties of the rice flour were evaluated for the items in Table 3. An evaluation was performed. Table 3 shows the results.
The baking process is described below.
・ Mixing: Put all raw materials in a mixer and mix until about 10 seconds after the mixing peak time ・ Divided, rounded: Hand divided by 40 g of dough amount, rounded ・ Bench: 30 ° C., 20 minutes ・ Molding: Roll type by hand Molding and proofing fermentation: 38 ° C, 85% humidity, fermentation and baking until the dough reaches a certain size: 200 ° C, 13 minutes
From the results shown in Table 3, the bread of the test example of the present invention was better than the comparative example in the butter roll blending, and the rice flour blended with Katsukei No. 33 had good bread making properties, and the breadability of the comparative example 9 was particularly good. Bread was obtained with a quality equal to or better than butter roll from commercially available flour. In general, the breads of the test examples tended to have a good texture and a good sensation, and the aging during storage tended to be slow.
[0023]
From the above results, it can be seen that the effect of the present invention is sufficiently exerted even on a rice flour bread having a rather rich blend such as butter roll, and the technology of the present invention can be applied to a rice flour bread having a wide blend.
[Table 3]

[0025]
Embodiment 4
With the composition shown in Table 4, rice flour containing various amounts of ultra-strong flour (Vi-ctria INTA) mixed with rice flour containing 10% gluten was used to produce Chinese noodles according to the method shown below. An evaluation was performed. The evaluation was performed by three panelists.
The manufacturing process of Chinese noodle is shown below.
・ Mixing: Vertical mixer, low speed 1 minute, middle / low speed 7 minutes ・ Rolling operation: 1 roughening, roll gap 3.0mm
2 times composite, roll gap 3.0mm
1st rolling, roll gap 2.2mm
2nd rolling, roll gap 1.8mm
3rd rolling, roll gap Adjustment and cutting out so that the final noodle thickness is 1.4 mm: No. 20 cutting blade, length of noodles around 25 cm, boiled: about 3 minutes in boiling water. In the case of boiled noodles, the test was performed immediately after the boiled noodles.
[0026]
From the results in Table 4, the rice flours of Test Examples 16, 17, and 18 in which 10% or more of ultra-strong flour (Victoria INTA) was blended with rice flour, the noodle-making properties of the Chinese noodles were significantly better than those of Comparative Examples 10 and 11. In particular, the evaluation of the texture and taste of the boiled noodles was good. Even when compared with the noodle of Comparative Example 12, which is considered to be a normal Chinese noodle, the evaluation result was comparable to that of the raw noodle.
[0027]
From the above results, it can be seen that the effects of the present invention are exhibited also when noodles such as Chinese noodles are produced using rice flour, and are effective not only for breads but also for noodles.
[0028]
[Table 4]

[0029]
【The invention's effect】
As described above, according to the ultra-strong flour-containing modified rice flour of the present invention and the rice flour food using the modified rice flour, mainly, the bread making properties and the noodle making properties of the rice flour containing an appropriate amount of gluten are improved. be able to. According to the present invention, it becomes possible to easily produce various kinds of breads and noodles of higher quality than rice flour, which has not been conventionally sufficient in bread making and noodle making. As a result, breads and noodles that were conventionally produced mainly using strong wheat flour can be produced using domestically and locally produced rice flour and wheat flour. It is expected to make a significant contribution to expanding consumption and demand for domestic and regional wheat.

Claims

Rice flour characterized by containing 10% or more by weight of ultra-strong wheat flour based on a water content of 13.0%.

Rice flour characterized by containing 20% or more by weight of ultra-strong wheat flour based on a water content of 13.0%.

The rice flour according to claim 1 or 2, wherein the rice flour comprises 5% or more, preferably 10% or more, of added gluten on a moisture content basis of 13.0%.

The ultra-strong flour is a pin-type mixer. 4. Rice flour according to claim 1, 2 or 3, characterized in that the flour has a mixing time of at least 2 times, preferably at least 1.5 times.

A rice flour food product produced using the rice flour according to claim 1, 2, 3, or 4.

The rice flour food product according to claim 5, wherein the rice flour food product is breads and noodles.