JP2006136257A - Method for producing rice flour bread and method for producing granular rice flour bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain rice flour bread that is more delicious than generally known rice flour bread while using brown rice flour without using wheat flour or wheat-derived gluten. <P>SOLUTION: The method for producing rice flour bread comprises mixing at least 100 pts.wt. of brown rice flour and 1-20 pts.wt. of starch with water, heating the mixture to give a paste-like material, mixing the paste-like material with yeast and water, fermenting the mixture and then baking the fermented mixture. Tapioca starch or arrowroot starch is preferably used as the starch and roasted brown rice flour is preferably used as the brown rice flour. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a rice flour bread not containing gluten, which is a component of wheat flour or wheat flour, and a method for producing bread crumbs of the rice flour bread.

  Bread using rice flour for the purpose of increasing consumption of rice to improve food self-sufficiency in Japan and preventing allergies from wheat flour is known (Patent Documents 1 to 3, etc.).

  The bread | pan disclosed by patent document 1 and 2 uses rice flour and gluten. However, when bread dough is made using rice flour and gluten, it is difficult to separate because rice flour and gluten are poor, making it difficult to form a uniform dough, and because it contains flour-derived gluten, allergy to flour is completely eliminated. It has the problem that it cannot be prevented.

The technique disclosed in Patent Document 3 is known as rice flour bread that solves such problems. The technique disclosed in Patent Document 3 is a rice flour composition, a method for producing bread and confectionery using white powder produced when whitening rice flour and rice grains.
JP 2003-235439 A JP 2003-274845 A Japanese Patent Laid-Open No. 2004-024187

  According to the technique disclosed in Patent Document 3, a uniform dough is obtained, and the rice flour bread produced thereby has a moist and moist feeling that is characteristic of rice, and is a delicious bread. More delicious rice flour bread is required for the spread of rice flour bread.

  An object of the present invention is to provide a more delicious rice flour bread as compared to a known rice flour bread while using brown rice flour among rice flour without using wheat flour or wheat-derived gluten.

  The method for producing the rice flour bread of the present invention is to mix at least 100 parts by weight of brown rice flour and 1 to 20 parts by weight of starch with water, mix the heated paste, yeast and water, ferment them, and then bake them. Features.

  By the manufacturing method having such a configuration, a delicious rice flour bread having a flavor different from that of conventional rice flour bread can be obtained while using rice flour. When the amount of starch added is too small, the dough becomes less viscous and the bread does not become good, and when it is too much, a texture like bread cannot be obtained.

  In the method for producing rice flour bread, the starch is preferably tapioca starch or kuzu starch.

  By using tapioca starch or kuzu starch as the starch, a more delicious rice flour bread can be produced than when other starches are used.

  Moreover, in the said rice flour bread manufacturing method, it is preferable that the said brown rice flour is roasted.

  By using the roasted brown rice flour, a rice flour bread having a fragrant flavor not found in conventional rice flour breads can be obtained.

  The manufacturing method of the powdery rice flour bread | pan (bread crumbs) of this invention has the grinding | pulverization process which grind | pulverizes the rice flour bread manufactured by the manufacturing method of the rice flour bread in any one of Claims 1-3.

  When the bread crumbs of rice flour bread obtained by such a production method are used for cutlets and fries, delicious cutlets and fries can be obtained from those using conventional bread crumbs of rice flour bread. In particular, when roasted brown rice flour is used, a more aromatic flavored cutlet and fried food can be obtained. Since the cutlet and fry do not contain any ingredients derived from flour, those who are allergic to flour can also eat safely. In the case of not using the egg component as a binder in the rice flour bread using the brown rice flour of the present invention, people with egg allergies can also eat safely. In addition, the cutlet and fry have the effect that the flavor of the ingredients is clearer than when flour is used, and the breaded bread of rice flour bread has a small amount of edible oil used, so cooking oil in cooking Excellent effects such as a reduction in the amount used, a diet effect due to a reduction in calories, and a refreshing post-meal feeling without heartburn after eating can be obtained.

  In the above method for producing a granular rice flour bread, the pulverizing step pulverizes 100 parts by weight of the rice flour bread and 10 to 100 parts by weight of at least one selected from the group consisting of rice flour and soybean flour with a grinding device. It is preferable that it is a process to perform.

  By setting it as the grinding | pulverization process which concerns, the uniform bread crumbs of the rag-like particle | grain can be manufactured. Depending on the performance of the pulverizer, the bread flour of rice flour may be too strong to make uniform crumbs. However, the pulverizer is used together with 10 to 100 parts by weight of at least one selected from the group consisting of rice flour and soybean flour. By pulverizing, bread crumbs with uniform particles can be obtained. The addition amount of at least one selected from the group consisting of rice flour and soybean flour used in the bread crumb manufacturing method is more preferably 20 to 70 parts by weight, and even more preferably 20 to 60 parts by weight. The rice flour used in bread crumb production is meant to include brown rice flour.

  The brown rice powder used in the present invention is obtained by pulverizing and pulverizing brown rice such as glutinous rice and glutinous rice. As the kind of the sticky rice, japonica rice, indica rice, javanica rice and the like can be used without limitation. The type of glutinous rice is not particularly limited.

  The brown rice flour is preferably selected from body milling, roll milling, stone mill milling, airflow milling milling, and high-speed rotary hammering milling. You may mix the brown rice flour obtained by the different grinding | pulverization method. Brown rice flour is obtained by pulverizing brown rice grains using a milling apparatus corresponding to each milling method and passing through a sieve. Brown rice may or may not be washed before milling. The brown rice flour is dried before or after pulverization depending on the milling method. In the case of the milling method in which the washing step is omitted, the brown rice flour drying step can also be omitted.

  As the milling equipment, for example, in the case of barrel milling, a mill or stamp mill, in the case of roll milling, a roll milling machine, in the case of millstone milling, various millstones, in the case of airflow milling mill, in the case of airflow milling machine, in the case of high speed rotary hammering There is a hammer mill. Stone milling performs dry milling or water milling (wet milling) using various millstones. High-speed rotary hammering is performed by dry milling or wet milling using a hammer mill.

  The ground brown rice powder is preferably sieved to adjust the particle size. In order to improve the finish of the brown rice flour bread, it is preferable to use brown rice flour that has been passed through a sieve of 80 to 100 mesh.

The moisture content of the brown rice flour varies depending on the type of raw rice and the milling method, but is usually 7 to 15%, preferably 11 to 13.5%. If the moisture content is within the above range, the brown rice flour is less likely to be hardened, and the workability when producing the dough in the method for producing rice flour bread of the present invention is excellent. The moisture content is determined by drying the brown rice flour under normal pressure at 100 ° C. by a heat drying method, measuring the weight before and after drying after reaching a constant weight, and the formula moisture content (% by weight) = 100 × (weight before drying−after drying) Weight) / (weight before drying)
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  The brown rice flour is roasted at a temperature at which the brown rice starch does not become alpha. The roasting temperature is preferably 60 to 80 ° C., and the roasting time is appropriately set, but is preferably 5 to 60 minutes. The roasting may be performed before pulverization or after pulverization.

  As the starch used together with the brown rice flour, a known starch can be used. Specifically, at least one selected from corn starch, potato starch, sweet potato starch, hardened starch, tapioca starch, bracken starch and kuzu starch is used. preferable. Among these, the use of tapioca starch or kuzu starch is preferable in that a particularly delicious bread can be obtained. These starches are mainly composed of about 80 to 85% starch and about 15 to 20 water, and contain 1 to 2% in total of protein, fat and ash. The amount mixed with brown rice flour is measured in the form of commercially available starch. Starch is mixed with water and heated to use as a paste. Although the water used in order to make starch into a paste-like body is not specifically limited, It is preferable that it is 2-10 times of the weight of starch, and it is more preferable that it is 3-7 times.

  In the production of the rice flour bread of the present invention, one or two kinds selected from the auxiliary raw material group consisting of saccharides, birch, salt, gum, milk ingredients, egg ingredients, fats and oils, inorganic salts and vitamins as necessary. It is preferable to blend the above. Moreover, you may mix the rice flour which grind | pulverized polished rice, waste rice, old rice, etc. in the range which does not impair the flavor obtained by using brown rice flour. A good rice bread can be produced without adding fats and oils and egg ingredients. When fats and oils are not used, the bread is low in calories, and when egg ingredients are not used, the bread can be eaten by people who are allergic to eggs.

  Examples of the saccharide include sugars such as glucose, fructose, lactose, sugar and brown sugar, trehalose, maltose and isomaltose, or sugar alcohols such as sorbitol, maltitol, palatinit and hydrogenated syrup. When trehalose or maltitol is added, an effect of suppressing generation of aldehyde from fatty acids contained in brown rice flour can be obtained.

  White rice cake is a rice cake obtained by scouring “sake rice”, which is a raw material for sake, excluding rice cake (red rice cake) in the outer skin of brown rice. Examples of the white cocoon include a middle cocoon with a sperm rate of about 10% to 15%, a fine white mash with a sperm rate of about 15% to 25%, or a fine culm with a sperm rate of 25% or more.

  As salt, refined salt with 99% or more of sodium chloride, or crude salt such as solar salt or crude salt can be used without limitation, and examples of milk components include powdered milk, skim milk powder, soybean powdered milk and the like. Examples of egg components include egg yolk, egg white, whole egg and other components derived from eggs.

  Examples of fats and oils that are auxiliary materials include butter, margarine, shortening, lard, olive oil and the like, and inorganic salts include ammonium chloride, magnesium chloride, ammonium carbonate, ammonium bicarbonate, sodium bicarbonate, potassium carbonate, calcium carbonate, Examples include ammonium sulfate, calcium sulfate, magnesium sulfate, tricalcium phosphate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcined calcium, ammonium alum and the like.

  Addition of gums such as alginic acid, xanthan gum, dextrin, and cellulose as an auxiliary material is preferable because the familiarity of brown rice flour, starch and other raw materials is further improved.

  The contents of these auxiliary materials can be appropriately set according to the type of rice flour bread to be produced.

  When using rice flour having a moisture content of 14%, the amount of water added is preferably 80 to 150 parts by weight with respect to 100 parts by weight of brown rice flour. When the amount of water added is less than 80 parts by weight, the produced bread becomes crumbly, and when it exceeds 150 parts by weight, the fluidity of the dough increases, and the workability and mechanical suitability deteriorate. When mixing raw materials containing water such as milk and eggs into the dough, the amount of water added is calculated by adding the moisture in these raw materials. In addition, the water contained in the starch starch is included in the amount of water added.

  As the yeast used in the present invention, Saccharomyces cerevisiae baker's yeast usually used for bread production can be used without limitation, and specifically, live yeast or dry yeast can be mentioned. The amount of live yeast added can be appropriately set depending on the type of yeast. The amount of dry yeast added is usually 0.5 to 10 parts by weight, more preferably 2 to 7 parts by weight, based on 100 parts by weight of brown rice flour.

  Mixing conditions can be suitably set according to the kind of the rice flour bread | pan using the brown rice flour to manufacture using a commercially available mixer. Similarly, the kneading temperature can also be set as appropriate, and is preferably 30 to 40 ° C.

  In this invention, the 1st fermentation process provided in manufacture of the well-known bread using wheat flour is unnecessary. Therefore, the time required for the first fermentation step (floor time) in the present invention is preferably 0 to 30 minutes, and more preferably 0 to 20 minutes. The floor time may be 0 minutes.

  The above-mentioned auxiliary materials can be blended with rice flour, but when blending fats and oils, it is preferable to mix and knead together with water and yeast. By mixing and kneading oils and fats at the same time, it is difficult for moisture to enter the rice flour particles, and the effect is achieved that the dough is lightly finished.

  Subsequent to the dough manufacturing process, a forming step for forming the obtained dough is performed to obtain a formed dough. The dough is divided into predetermined weights and shaped according to the desired bread shape. It is preferable to provide a bench time of 15 to 25 minutes before molding.

  The molded dough is subjected to a final fermentation process for final fermentation. In this invention, the 1st fermentation process equivalent to the 1st fermentation process of wheat flour bread is not provided, but the time required for the final fermentation process (the proof time) is taken sufficiently. The proof time can be appropriately set, but is 30 minutes or more, preferably 40 to 60 minutes at a temperature of 35 to 38 ° C. and a humidity of 75 to 80%.

  The cooking step in the method for producing rice flour bread of the present invention is preferably a step of baking, frying, steaming, microwave heating or pressure heating. The rice flour bread of the present invention has a low amount of edible oil absorption and low calorie compared to wheat flour bread even in the production by frying, but it is preferable to use a cooking method that does not use edible oil, resulting in a lower calorie bread.

  As the firing method, for example, a heating and firing method using an oven that heats from at least one of the upper surface and the lower surface, a method of heating by directly contacting a preheated furnace surface, and the like can be used. As a frying method, for example, a cooking method in which cooking oil is used for heating, a so-called weirding method, a frying method, or the like can be used. As a steaming method, for example, a method of using a steamer that generates and heats steam by heating on a flame, a method of feeding steam heated in advance using a boiler, and the like, etc. are used. it can. As a method using a microwave, for example, a method of heating using a device or apparatus having a function capable of generating and irradiating a microwave can be used. As the pressure heating method, for example, a method of pressure heating using an apparatus such as a pressure cooker capable of heating under high temperature and high pressure conditions can be used. Among these baking methods, a heating and baking method using an oven that heats from at least one of the upper surface and the lower surface is preferable. When the oven is used, after heating at an upper surface and a lower surface at a temperature of 160 to 170 ° C. for 10 to 20 minutes. It is preferable that the temperature is raised to 200 to 230 ° C. and the mixture is heated and fired until it is finished.

  The method for producing rice flour bread of the present invention is finished in a high-quality rice flour bread excellent in appearance, internal phase and taste in about 60 to 150 minutes in the time required for the whole production process including bench time (15 to 25 minutes). be able to. This is a time that is half or less of the time required for bread production using wheat flour, and the production method of the present invention is an excellent method from the viewpoint of workability.

  Rice flour bread that can be produced by the production method of the present invention is fermented such as white bread, coppe bread, butter roll, fried bread, sweet bread, French bread, German bread, bagel, Danish bread, Chinese bun, yeast donut, pretzel, pizza or naan. However, the breads obtained by the production method of the present invention are not limited to these.

  Moreover, in the method for producing rice flour bread of the present invention, when forming the dough, a step of wrapping ingredients such as Ann, curry, and various side dishes is provided, so that bread such as Anpan, curry bread, side dish bread, Chinese buns, etc. Can be manufactured.

  In the method for producing a granular rice flour bread for producing bread crumbs from the rice flour bread using the brown rice flour of the present invention, a known pulverizing apparatus such as a food processor can be used. As the rice flour used for producing the bread crumbs, known rice flour produced from polished rice, brown rice, old rice, waste rice, immature rice or the like (for example, disclosed in JP-A-2004-222548) can be used. In addition, the soybean powder that can be used when producing bread crumbs is obtained by pulverizing and pulverizing soybeans, and the pulverization method is not particularly limited. It may be mechanically pulverized, for example, kinako or stone mill pulverized soy flour (trade name “Gold Powder” (manufactured by SS Spirits Tokyo), or may be pulverized by other methods. As a method of making a powder, a method of pulverizing without destroying the cell membrane by an enzyme treatment using pectinase or the like is known (Japanese Patent Laid-Open No. 2002-306102). "Soycell powder" (SC foods), trade name "Albros" (Alpron Co., Ltd.), etc. Soy flour obtained by different pulverization methods may be used in combination. You may use soy flour together.

  Examples and the like specifically showing the configuration and effects of the present invention will be described below.

Example 1
Brown rice flour (Manufacturer's name “Powder source”, 14% moisture content, manufactured by body milling: put into 140 ° C oven, finish roasting when brown rice temperature reaches 70 ° C, after cooling Grinding) 100 parts by weight, 50 parts by weight of water to 10 parts by weight of kuzu starch, 60 parts by weight of paste obtained by heating, 15 parts by weight of brown sugar, 2 parts by weight of salt, 3 parts by weight of fresh yeast, water 120 parts by weight was kneaded at 26 ° C. for 2 minutes using a mixer at low speed for 2 minutes, and then kneaded in this order for 7 minutes at medium speed and 3 minutes at high speed to prepare bread dough. The bread dough was subjected to primary fermentation at 35 ° C. for 20 minutes.

  The dough after the primary fermentation was poured into a food mold and subjected to final fermentation for 40 minutes in a proofer at 40 ° C. and 80% humidity. After the final fermentation, the rice is cooked for 15 minutes in an oven at 170 ° C on the top and 170 ° C on the bottom, and then set to 230 ° C on both the top and bottom. Got. This rice flour bread was a delicious bread having a refreshing and excellent texture.

(Comparative Example 1)
Rice flour in the same manner as in Example 1 except that 10 parts by weight of white rice bran was used with respect to 115 parts by weight of rice flour (rice flour (for bread): Saito Milling) containing 15% by weight of gluten instead of brown rice flour and kuzu starch. Bread was produced. This bread also has a good texture, but in comparison, Example 1 was more delicious.

(Example 2)
When 100 parts by weight of the rice flour bread produced in Example 1 and 45 parts by weight of rice flour (rice flour (not containing gluten): Saito Milling) were put in a household food processor and pulverized, they were produced from commercially available wheat flour bread. A crumbly and uniform bread crumb similar to that obtained was obtained. When this crumb was used to produce croquettes and pork cutlets, the flavor of the ingredients was alive and delicious. In addition, the consumption of cooking oil used for fried processing was small, and the feeling after eating was refreshing.

(Example 3)
When the rice flour bread produced in Example 1 was pulverized by a food processor in the same manner as in Example 2 without adding rice flour, breadcrumbs were obtained, but large grains were also mixed.

Claims (5)

  A method for producing a rice flour bread, characterized in that at least 100 parts by weight of brown rice flour and 1-20 parts by weight of starch are mixed with water, heated paste, yeast and water are mixed, fermented and then baked.   The method for producing rice flour bread according to claim 1, wherein the starch is tapioca starch or kuzu starch.   The method for producing rice flour bread according to claim 1 or 2, wherein the brown rice flour is roasted.   A method for producing a granular rice flour bread, comprising a pulverizing step of pulverizing the rice flour bread produced by the method for producing rice flour bread according to claim 1. 5. The pulverizing step is a step of pulverizing at least one type selected from the group consisting of 100 parts by weight of rice flour bread and rice flour and soybean flour with a pulverizer. The manufacturing method of the granular rice flour bread | pan as described in.