JP2005323536A - Breads made from rice flour as main raw material and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide rice bread made from rice flour as a main raw material so as to be edible even by a person carrying wheat allergy, having a good texture and voluminous feeling without using wheat flour or gluten, sufficiently maintaining quality such as an appearance, the texture, a taste or keeping quality in a period equal to or longer than that of wheat bread, reducing cost and improving production efficiency related to production and solving the problems and to provide a method for producing the rice bread. <P>SOLUTION: Breads are characterized as using the rice flour, pregelatinized rice flour or/and pregelatinized starch as the raw material when the breads are produced. The method for producing the breads is provided. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention is a problem of conventional rice flour bread while using rice flour as the main ingredient, improving the texture and volume, maintaining the texture, and can eat without worrying about wheat allergy problems, The present invention provides a technique that can be advantageously produced industrially.

The conventional technology of this type is as follows.
According to the Ministry of Agriculture, Forestry and Fisheries publicity statement, around the Showa 50s, a “Japanese diet” with nutritional balance centered on rice, the staple food, was completed. However, rice consumption has been decreasing since then. April 20, 2004 The Ministry of Agriculture, Forestry and Fisheries announced the amount of rice consumed per person per month (for February 2004) was 4620 g, which was about half that of Showa 40 Amount.

  Thus, while consumption of rice is decreasing, consumption of livestock products and fats and oils is increasing. As a result, nutritional balance is lost, and an increase in lifestyle-related diseases is a problem.

  From the perspective of maintaining the health of the people and developing the main agricultural products and food self-sufficiency in the country, it is necessary to expand rice production and consumption. For this reason, the development of various processed foods that use rice as a raw material is strongly requested. Has been.

  In recent years, the number of people who have an allergic reaction to wheat (hereinafter, wheat allergy holders) is increasing. Wheat allergy holders cannot eat rice bread containing wheat flour and gluten, as well as bread made from wheat, because it is life threatening. Therefore, there is a demand for bread that can be eaten with peace of mind even by allergy holders of wheat.

  In Japan, which has a long history of eating rice, in addition to being consumed as rice, it is processed and used as dumplings, rice cakes, and rice confectionery. In addition, with the widespread use of bread made mainly of wheat, a technology for using rice flour as a raw material for bread was filed in Meiji 37, and technical research using rice flour as a raw material for bread has been conducted for over 100 years.

  However, what is conventionally referred to as rice bread is made simply by adding rice flour to strong wheat flour rich in gluten, or by adding gluten itself, and using an existing bread manufacturing method. Therefore, even bread called “rice bread” cannot be eaten by wheat allergy holders.

  In addition, bread made from rice flour has a unique stickiness and moist texture derived from rice flour. Since this unique texture is favorable for most people, the production of high quality rice flour bread is also pleasing for those who are not allergic to wheat and is also useful in terms of expanding rice consumption. It is believed that there is.

  However, the conventional rice bread was similar in flavor, texture, and change over time even when compared with bread made mainly of wheat, and was not characteristic. Further, when the blending ratio of rice flour to wheat flour is increased in order to enhance the texture of rice flour, there has been a problem that kneading, rounding and molding become difficult.

  Therefore, Patent Document 1 describes a method for producing rice flour bread characterized by adding a natural protein so as to improve the texture even if the ratio of rice flour is small.

  Patent Document 2 describes a method for producing breads in which rice grains are made into α, then crushed and mixed with wheat. According to this manufacturing method, it is said that it becomes difficult to knead, round, and form by increasing the blending ratio of rice flour to wheat, and bread having a taste comparable to wheat bread can be manufactured.

  Furthermore, in patent document 3, the hot water process which kneads with boiling hot water and gelatinizes dough, the middle seed process which adds and knead | mixes a main material and an auxiliary material to a hot water dough, and the main material for medium seed material dough There is provided a bread manufacturing method comprising a combination of a main baking process of adding a remaining amount and auxiliary materials and a main baking process and a process of expanding and baking the main baking dough.

  On the other hand, Patent Document 4 describes a method for producing rice flour bread containing rice flour as a main raw material and not containing wheat or gluten. However, when starch is dispersed in edible oils and fats, it is preferable to use 2 to 20 times the amount of edible oils and fats.

The method for producing rice flour bread disclosed in Patent Document 5 enables rice flour bread to be produced by forming a crosslinked network structure without using wheat flour or gluten while using rice flour as a main raw material.
JP 54-026345 A Japanese Patent Laid-Open No. 54-023150 JP 2003-304801 A JP 2003-169593 A JP 2003-189786 A

  However, the rice flour breads described in Patent Documents 1 and 2 are produced by blending rice flour with wheat flour, and therefore cannot be eaten by wheat allergy holders. Even if a person who is not a wheat allergic person eats, in these production methods, the blending ratio of rice flour is low, so the taste of rice flour is not felt and the product stays the same taste as wheat bread.

  In addition, the rice flour bread manufacturing method according to Patent Document 3 has a high rice flour blending ratio of 80% to 90% by weight, but it requires a long time until the bread is completed, and thus has a disadvantage of poor production efficiency. doing.

  The rice flour bread according to Patent Documents 4 and 5 does not contain wheat flour. However, the production method of Patent Document 4 uses a large amount of edible fats and oils. Further, the method for producing rice flour bread according to Patent Document 5 has not led to technological development that would increase consumption of rice.

  In view of the above situation, the first object of the present invention is to provide a rice flour bread that can be produced without using flour or gluten so that even wheat allergy holders can eat.

  Even without using flour or gluten, it has a good texture and volume, and the quality of appearance, texture, taste, preservability, etc. persists well in a period similar to or longer than wheat bread. It was a second object of the present invention to provide rice bread that can be used.

  Furthermore, from the viewpoint of production efficiency, it is desirable that the rice bread manufacturing method, technology and equipment be as simple as or better than wheat bread, thus reducing production costs and production efficiency. The third object was to provide rice bread and a method for producing the same to solve these problems.

  For the purpose of solving the above problems, the present inventors have a good texture and volume without using flour or gluten, and the appearance, texture in the period similar to or longer than that of wheat bread. Selection of main and secondary ingredients for rice bread for the purpose of improving technology, equipment, and work efficiency in the rice bread production process, which produces rice bread ingredients that maintain good quality such as taste and shelf life Research has been conducted on the manufacturing process and the influence on the quality of bread after baking. As a result, the present invention provides the following configuration.

  The invention according to claim 1 pulverizes rice flour and pregelatinized rice flour, mixes and stirs the rice flour, pregelatinized rice flour or / and pregelatinized starch to make a main ingredient, and yeast or natural yeast, salt, sugars As a secondary raw material, a part of the secondary raw material is added to a part of the main raw material, if necessary, stirring and kneading to make a medium dough, the medium seed dough is subjected to primary fermentation, and after the primary fermentation Add the remaining main ingredients, the remaining auxiliary ingredients, and water as necessary to the medium seed dough, stir and knead to complete the dough, divide the dough into appropriate sizes, mold and mold The bread is characterized by being subjected to secondary fermentation, and baked and completed after the secondary fermentation.

  The invention according to claim 2 provides bread characterized by using rice flour and an appropriate amount of pregelatinized rice flour and / or pregelatinized starch for the rice flour as the main ingredients of the bread. .

The invention according to claim 3 relates to the rice flour and pregelatinized rice flour,
The present invention provides breads characterized by using any one or both of glutinous rice and glutinous rice finely pulverized to 10 to 250 μm by a pulverizer.

  The invention according to claim 4 provides breads characterized by selecting and using at least one of potato, sweet potato, corn, and tapioca for the pregelatinized starch.

  The invention according to claim 5 relates to the mixing ratio of the rice flour, pregelatinized rice flour and / or pregelatinized starch, and the weight of the pregelatinized rice flour or / and pregelatinized starch is 1-50 with respect to the rice flour 50-110 as the weight. The bread characterized by the above is provided.

  The invention according to claim 6 provides breads characterized in that yeast or natural yeast, salt and sugar are used in an appropriate amount as main ingredients of the breads.

  The invention according to claim 7 relates to the saccharide, wherein at least one kind or two or more kinds selected from oligosaccharides or sugar alcohols including monosaccharides, sugars such as white sugar, sugar beet sugar and brown sugar are used. The characteristic bread is provided.

  In the invention according to claim 8, the rice flour and the pregelatinized rice flour are made into fine powders, and the rice flour, the pregelatinized rice flour or / and the pregelatinized starch are mixed and stirred as a main raw material, and yeast or natural yeast, salt and saccharide are added As a secondary raw material, a part of the secondary raw material is added to a part of the main raw material, if necessary, stirring and kneading to make a medium dough, the medium seed dough is subjected to primary fermentation, and after the primary fermentation Add the remaining main ingredients, the remaining auxiliary ingredients, and water as necessary to the medium seed dough, stir and knead to complete the dough, divide the dough into appropriate sizes, mold and mold And a secondary fermentation, and after the secondary fermentation, baking is completed to provide a method for producing bread.

  The invention according to claim 9 is characterized in that rice flour and a suitable amount of pregelatinized rice flour and / or pregelatinized starch are used as the main raw material when producing the breads. Is to provide.

  The invention according to claim 10 relates to the rice flour and pregelatinized rice flour, wherein any one or both of glutinous rice and glutinous rice finely pulverized to a mean particle size of 10 to 250 μm by a pulverizer is used. A method for producing breads is provided.

  The invention according to claim 11 provides a method for producing bread, wherein the pregelatinized starch is selected from at least one of potato, sweet potato, corn and tapioca.

  The invention according to claim 12 relates to the mixing ratio of the rice flour, pregelatinized rice flour and / or pregelatinized starch, and the weight of the pregelatinized rice flour or / and pregelatinized starch is 1 to 50 with respect to the rice flour 50 to 110. The present invention provides a method for producing bread characterized by the above.

  The invention according to claim 13 provides a method for producing bread, characterized in that yeast or natural yeast, salt and sugar are used in an appropriate amount relative to the main ingredient as auxiliary ingredients when producing the bread. Is.

  The invention according to claim 14 relates to the saccharide, wherein at least one or two or more types selected from oligosaccharides or sugar alcohols including monosaccharides, sugars such as white sugar, sugar beet sugar and brown sugar are used. A method for producing a characteristic bread is provided.

  The invention according to claim 15 relates to the above-described method for producing bread, and provides a method for producing bread characterized by conforming to a conventional medium seed method or direct rice bran method.

  As described above, according to the method for producing rice flour bread according to the present invention, since wheat flour and gluten are not used, even wheat allergy holders can eat.

  In addition, the rice flour bread according to the present invention has a good texture and volume even without using flour or gluten, and the appearance, texture, taste, preservability, etc. in a period similar to or longer than wheat bread. The quality of can be well maintained.

  Furthermore, the rice bread manufacturing method according to the present invention, when considered from the viewpoint of production efficiency, the rice bread manufacturing method, technology and equipment are as simple as or better than wheat bread and have good production efficiency. It is.

  FIG. 1 is a flowchart showing a schematic flow of a method for producing rice flour bread according to the present invention. Based on FIG. 1, the rough manufacturing process of the rice flour bread | pan by this invention is demonstrated.

-1st process First, rice flour and pregelatinized rice flour are pulverized. This rice flour and pregelatinized rice flour are a mixture of either one or both of sticky rice and sticky rice. The rice flour and the pregelatinized rice flour are pulverized by a pulverizer so that the average particle size is 10 to 250 μm, preferably 20 to 200 μm.
-Second step The main raw material is a mixture of finely pulverized rice flour and pregelatinized rice flour or / and pregelatinized starch. It is also possible to add wheat flour to the main raw material in such an extent (range) that does not inhibit the main structure of the rice flour bread of the present invention and does not affect the allergy holder of wheat. Moreover, the pregelatinized starch used here is a mixture of one or more of potato, sweet potato, corn and tapioca. The mixing ratio of rice flour, pregelatinized rice flour and / or pregelatinized starch is 1 to 50, preferably 60 to 99 for rice flour and / or pregelatinized starch, and 50 to 110 for rice flour. The pregelatinized rice flour and / or pregelatinized starch is 1 to 40. These are stirred well and dispersed uniformly.
-3rd process The following bread manufacturing processes apply to the middle seed method which is the conventional bread manufacturing method manufactured using wheat flour. Part of the main raw material powder, part of the yeast or natural yeast that is the auxiliary raw material, part of the salt and sugar, and water are added if necessary, and kneaded with a mixer or the like to produce a medium seed dough. The saccharide is selected from at least one or two or more sugars such as monosaccharides, sugars such as white sugar, sugar beet sugar, sugars such as brown sugar, or sugar alcohols. Moreover, the temperature of the water used in the production method of the present invention may be ordinary temperature, and it is not necessary to add the main raw material to α by adding warm water or adding water after heating.
-4th process Next, medium seed material | dough is put into a fermenter and fermented. This is referred to as primary fermentation. The fermentation time is 10 to 80 minutes, preferably 30 to 60 minutes. After the primary fermentation, the remaining main raw material, the remaining salt and sugar are added to the medium seed dough and mixed, and water is added while adjusting the viscosity. Add the remaining yeast or natural yeast and water and stir and knead to complete the dough.
-5th process Then, this dough is divided | segmented into a suitable magnitude | size, and it molds and molds and ferments again. This is referred to as secondary fermentation. The fermentation time is 10 to 70 minutes, preferably 20 to 50 minutes. By performing secondary fermentation, carbon dioxide gas is generated in the dough, and the dough is inflated while forming a sponge structure, resulting in a voluminous state.
-6th process After secondary fermentation, dough is put into the oven heated at 150-250 degree | times, preferably 180-230 degree | times in the mold-packed state, It bakes and obtains breads. These breads are still in a voluminous state.

  The rice flour and pregelatinized rice flour in Example 1 were specially processed using the “Preparation Method of Low Protein Rice Using Lactic Acid Bacteria and its Processed Product” (JP-A-6-217719) filed by Niigata Prefecture. It is also possible to produce bread in the same process as in Example 1 above, using rice flour milled with low protein, low potassium, and low phosphorus rice.

  In the rice bread manufacturing method according to Example 1, the dough is formed and molded before the secondary fermentation, but after the secondary fermentation, the dough is formed and molded and baked.

  The rice flour bread production method according to Example 1 employs the middle seed method, which is a production method used for ordinary wheat bread, but also employs the straight rice method, which is another common production method. Can be manufactured. The medium seed method in which the fermentation time of yeast or natural yeast is performed in two stages gives a finer finish. On the other hand, the straight rice method can produce bread with good taste and fragrance, but there is a possibility that the fermentation odor may become slightly strong. Therefore, depending on the shape and type of bread, it is important to use the middle seed method and the straight rice method.

  The above-mentioned embodiment is an embodiment for producing rice flour bread according to the present invention. Of course, the present invention is not limited to this.

It is a flowchart which shows roughly the manufacturing process of bread concerning this invention.

Claims (15)

Finely pulverize rice flour and pregelatinized rice flour,
The rice flour, the pregelatinized rice flour and / or the pregelatinized starch are mixed and stirred as a main raw material,
Yeast or natural yeast, salt, sugar as secondary ingredients,
Add a part of the auxiliary raw material to part of the main raw material, if necessary, and stir and knead to make a medium seed dough,
Primary fermentation of the medium seed dough,
After the primary fermentation, the remaining main raw material, the remaining auxiliary raw material, water is added to the medium seed dough as necessary, and the dough is completed by stirring and kneading.
Divide the dough into suitable sizes, mold and mold, and make secondary fermentation,
Bread characterized by being baked and completed after the secondary fermentation. As the main ingredient of the breads,
The bread according to claim 1, wherein rice flour and an appropriate amount of pregelatinized rice flour and / or pregelatinized starch are used for the rice flour. The rice flour and pregelatinized rice flour are
The bread according to any one of claims 1 and 2, wherein one or both of glutinous rice and glutinous rice that have been finely pulverized to 10 to 250 µm by a grinder are used. The pregelatinized starch is
The bread according to any one of claims 1 to 3, wherein at least one selected from potato, sweet potato, corn and tapioca is selected and used. The mixing ratio of the rice flour, pregelatinized rice flour and / or pregelatinized starch is:
The breads according to any one of claims 1 to 4, wherein the weight of rice flour and / or starch starch is 1 to 50 with respect to 50 to 110 of rice flour. As a secondary ingredient of the breads,
Bread according to any one of claims 1 to 5, wherein yeast or natural yeast, salt and sugar are used in an appropriate amount relative to the main raw material. The sugar is
7. At least one or two or more types selected from oligosaccharides or sugar alcohols including sugars such as monosaccharides, super white sugar, sugar beet sugar, brown sugar, etc. are used. The listed breads. Finely pulverize rice flour and pregelatinized rice flour,
The rice flour, the pregelatinized rice flour and / or the pregelatinized starch are mixed and stirred as a main raw material,
Yeast or natural yeast, salt, sugar as secondary ingredients,
Add a part of the auxiliary raw material to part of the main raw material, if necessary, and stir and knead to make a medium seed dough,
Primary fermentation of the medium seed dough,
After the primary fermentation, the remaining main raw material, the remaining auxiliary raw material, water is added to the medium seed dough as necessary, and the dough is completed by stirring and kneading.
Divide the dough into suitable sizes, mold and mold, and make secondary fermentation,
A method for producing breads, characterized by being completed by baking after the secondary fermentation. As a main raw material when producing the breads,
The method for producing bread according to claim 8, wherein rice flour and an appropriate amount of pregelatinized rice flour and / or pregelatinized starch are used for the rice flour. The rice flour and pregelatinized rice flour are
The bread according to any one of claims 8 and 9, wherein any one or both of glutinous rice and glutinous rice finely pulverized to 10 to 250 µm by a pulverizer are used. Production method. The pregelatinized starch is
The method for producing bread according to any one of claims 8 to 10, wherein at least one of potato, sweet potato, corn and tapioca is selected and used. The mixing ratio of the rice flour, pregelatinized rice flour and / or pregelatinized starch is:
The method for producing bread according to any one of claims 8 to 11, wherein the weight of rice flour is 50 to 110, and the amount of pregelatinized rice flour and / or pregelatinized starch is 1 to 50. As an auxiliary material when producing the breads,
The method for producing bread according to any one of claims 8 to 12, wherein yeast or natural yeast, salt and sugar are used in an appropriate amount relative to the main raw material. The sugar is
14. The method according to claim 8, wherein at least one kind or two or more kinds are selected and used from monosaccharides, oligosaccharides including sugars such as white sugar, sugar beet sugar and brown sugar, or sugar alcohols. The manufacturing method of bread as described. The above bread manufacturing method is
The method for producing bread according to any one of claims 8 to 14, wherein the method is based on a conventional medium seed method or straight rice bran method.

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