JP2008104370A - Rice flour bread and method for producing rice flour bread - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide easily processable rice flour bread giving rich texture, such as voluminous sensation, fluffy sensation and moist sensation and superior taste, without having to use wheat flour that has the possibility of causing wheat allergy. <P>SOLUTION: The rice flour bread comprises corn flour subjected to a hydrothermal treatment at 210 or higher to 250°C or lower. The range of the particle size of the corn flour is 75 to 200 μm. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a rice flour bread containing rice flour as a main component and a method for producing the same, and more particularly to a rice flour bread containing corn flour treated with hot water and having improved taste and texture.

  Bread consumption, which is believed to have been transmitted to Portugal from Japan, has expanded rapidly since the Second World War, and today it has become an indispensable food for consumers. In response, competition in the industry has recently become prominent.

  Bread uses wheat flour as the main ingredient and is usually fermented and inflated with yeast or the like. And the texture which arises from there is liked by consumers. Flour is kneaded with water and made into bread dough. At that time, gliadin and glitenin, which are proteins in wheat flour, become gluten. Carbon dioxide generated during the fermentation of the dough is trapped in the dough by gluten, increasing the dough volume. This leads to the texture and taste of bread.

  On the other hand, rice is traditionally used as a staple food in Asian countries, but in Japan, rice consumption is decreasing as bread consumption increases. However, as the health consciousness has increased in recent years and Japan has sought to improve the food self-sufficiency ratio, rice that is nutritionally superior and has a high self-sufficiency ratio has begun to be reviewed again. In response to this, a method of using rice flour as a substitute for wheat flour, the main ingredient of bread, has been considered as a device for increasing rice consumption. In order to commercialize this as new bread (hereinafter referred to as rice flour bread), each bread manufacturer is researching day and night.

  However, even if rice flour such as Kaminashi flour, which has been used as a raw material for Japanese confectionery, is used as an alternative to wheat flour, gluten is not generated as in the case of using wheat flour, and good fermented dough cannot be obtained. As a result, it was possible to produce only breads that are inferior in texture and texture, such as a sense of volume, plumpness and moistness.

  In addition, it is generally known that various bread improving agents are used for bread mainly composed of wheat flour in order to improve the texture. However, none of these bread-making improvers has been known so far, which has an effect of improving the texture of rice flour bread.

  Therefore, each maker manufactures and sells rice flour bread by a method of mixing wheat flour with rice flour or adding wheat gluten which is a bread improving agent. And as an example of such a thing, there exists a thing disclosed in patent documents 1-2, for example.

JP-A-11-225661 JP 2003-235439 A

  However, rice flour bread and the like in which these wheat flours are mixed have a problem that the dough is difficult to be uniform and difficult to process because the familiarity between rice flour and gluten is poor and easy to separate. In addition, when wheat flour is mixed, there is also a problem that wheat allergy, which is an allergic symptom of wheat, cannot be completely prevented. In addition, there is a problem that consumers do not expect the bread to have a peculiar texture and a poor taste.

  The present invention has been made in view of the above circumstances, is easy to process without using wheat flour that may cause wheat allergy, rich in texture such as voluminous, plump and moist. It is an exemplary problem to provide an excellent rice flour bread and a method for producing rice flour bread.

  As a result of intensive studies aimed at solving the above-mentioned problems, the present inventors, as an auxiliary material, contain a hot water-treated corn flour, which is rich in texture and excellent in taste. The inventors have found that rice flour bread can be obtained and have completed the present invention.

  That is, the rice flour bread | pan as an illustrative side surface of this invention contains the corn flour which was hydrothermally processed at 210 degreeC or more and 250 degrees C or less. The hydrothermal treatment transforms the protein of corn flour and pregelatinizes the starch. The rice flour bread containing this hot water-treated corn flour is rich in volume, plump and moist, and is excellent in taste. Moreover, rice flour and corn flour are familiar and can be made into uniform dough.

  The type of corn flour of the present invention is not particularly limited, but those having a protein content of about 5 to 10% and carbohydrates of about 75 to 85% are preferred.

  It is necessary to use the corn flour that has been subjected to hot water treatment at 210 ° C. or more and 250 ° C. or less. In general, a powdery product obtained by removing the skin to form a whole grain powder, followed by hot water treatment and drying treatment is preferable. In addition, as long as it is a corn powder which was hydrothermally processed at 210 degreeC or more and 250 degrees C or less, the preparation method will not be specifically limited. Moreover, it is not preferable to spend too much time for the hot water treatment and the drying treatment, and it is desirable to perform both treatments within 5 minutes.

  When corn flour is processed at a temperature lower than 210 ° C., it becomes difficult to produce viscosity and adversely affects the retention of moisture, etc., so that when it is added to rice flour bread, it is difficult to produce a sense of volume and moistness. There is. There is also a problem that corn flour itself is burnt when corn flour is processed at a temperature higher than 250 ° C. However, these problems do not occur if the hot water treatment is performed at 210 ° C. or more and 250 ° C. or less.

  Rice flour, the main ingredient of rice flour bread, is obtained by grinding and pulverizing raw rice such as glutinous rice and glutinous rice. Examples of the types of glutinous rice include japonica rice and indica rice. The type of glutinous rice is not particularly limited. Further, the pulverized mesh is not particularly limited. For example, if it is sticky rice, it is not limited to new powder, average new powder, upper fresh powder, and upper powder. Moreover, what mixed these suitably may be used.

  Furthermore, you may put other grain flour and ingredients in rice flour as a flavor improving material. For example, rye powder, buckwheat powder, vegetable powder, and barley powder may be added as cereal powder, and raisins, hijiki, dried fruits, chocolate chips, beans, and the like may be added as ingredients.

  The particle size of the corn flour may be 75 μm or more and 200 μm or less. When the particle size is larger than 200 μm, the particle size is too large, so that the corn flour remains in the mouth when the rice flour bread containing the corn flour is eaten. Therefore, there arises a problem that the bread is not delicious. In addition, if the particle size is smaller than 75 μm, the particle size is too fine, so that there is a problem that powdering occurs during handling when manufacturing rice flour bread and workability is deteriorated. If the particle size of the corn flour is 75 μm or more and 200 μm or less, such a problem does not occur.

  Corn flour may be mixed in an amount of 1 to 20 parts by weight with respect to 100 parts by weight of rice flour. By mixing at this ratio, a more preferable taste and texture can be obtained. Furthermore, if the ratio of the corn flour is 5 to 10 parts by weight, a more preferable taste and texture can be obtained.

  The hot water treatment may include a step of adding water to the corn flour and a step of heating the corn flour to which water has been added at 210 ° C. or higher and 250 ° C. or lower in a steam environment. The hydrothermal treatment transforms the protein of the corn flour and pregelatinizes the starch. The rice flour bread containing the hot water-treated corn flour is rich in texture and excellent in taste.

  The method for producing rice flour bread as another exemplary aspect of the present invention includes a step of mixing bread flour and corn flour hydrothermally treated at 210 ° C. or higher and 250 ° C. or lower to prepare bread dough, and a step of fermenting bread dough And baking the fermented bread dough.

  Since the corn flour treated with hot water is contained, the rice flour bread produced by this production method is rich in texture and excellent in taste. In addition, rice flour and corn flour are familiar and can produce uniform bread dough.

  When corn flour is processed at a temperature lower than 210 ° C., it becomes difficult to produce viscosity and adversely affects the retention of moisture, etc., so that when it is added to rice flour bread, it is difficult to produce a sense of volume and moistness. There is. There is also a problem that corn flour itself is burnt when corn flour is processed at a temperature higher than 250 ° C. However, these problems do not occur if the hot water treatment is performed at 210 ° C. or higher and 250 ° C. or lower.

  Further objects or other features of the present invention will become apparent from the preferred embodiments described below.

  According to the present invention, it is possible to provide rice flour bread which is easy to process without using flour that may cause wheat allergy, is rich in texture such as voluminous, plump and moist. So people with allergies can eat with peace of mind. In addition, it is effective in using rice that is nutritionally superior and has a high self-sufficiency rate, which can contribute to the improvement of the food self-sufficiency rate and the development of the rice processing industry.

[Embodiment]
Hereinafter, the manufacturing method of the rice flour bread | pan concerning embodiment of this invention is demonstrated. This rice flour bread may be produced according to a normal method for making bread. The procedure will be described with reference to the flowchart of FIG.

  First, water is added to rice flour, corn flour, sugar, salt and yeast, and low speed mixing is performed to prepare bread dough (S.1). Oils and fats are put into the bread dough prepared by low speed mixing and mixed at medium speed (S.2), and the bread dough is divided and formed into a bread shape (S.3). The formed bread dough is allowed to ferment and ferment (S.4), and if the fermented bread dough is baked, rice flour bread is completed (S.5).

  The corn flour used here is one that has been hydrothermally treated and dried. The procedure of the hot water treatment and the drying treatment will be described with reference to the flowchart shown in FIG.

  First, the corn skin is removed (S.6), and the corn flour is obtained with the whole grains of corn (S.7). Water is added to the obtained corn flour (S.8), and the corn flour to which water has been added is heated at 210 ° C. to 250 ° C. in a heating container (S.9). At this time, it is possible to prevent the added water from evaporating during the hot water treatment by filling the heating vessel with water vapor and setting the inside of the heating vessel in a water vapor environment.

The corn flour thus treated with hot water is dried at a drying temperature of 215 ° C. or higher and 230 ° C. or lower (S.10). The hot water treatment and the drying treatment are desirably performed within 5 minutes in both treatments. Therefore, the amount of water added is adjusted to be 2 to 20% of the weight of the corn flour, and the drying temperature is set to 215 ° C. or higher and 230 ° C. or lower.
Examples of the saccharide include sugar, glucose, lactose sugar, or sugar alcohols such as sorbitol, maltitol, and hydrogenated syrup.

  Examples of the sodium chloride include a purified salt of 99% or more sodium chloride, or a salt salt such as solar salt.

  As the yeast, Saccharomyces cerevisiae used for normal bread production is used, and it may be raw yeast or dried yeast.

  Examples of the fats and oils include butter, margarine, shortening, lard, olive oil, salad oil and the like.

  Ordinary tap water may be used as the water used to prepare the bread dough, and other liquids such as milk and soy milk may be used as an alternative. The water content is preferably 70 to 90 parts by weight, particularly 75 to 85 parts by weight, based on 100 parts by weight of rice flour.

  A commercially available mixer may be used for mixing the bread dough. Conditions for mixing the bread dough can be appropriately set depending on the performance of the mixer and the room temperature. The kneading temperature may normally be 20-30 ° C, but more preferably 22-25 ° C.

  The fermentation process may be provided with a first fermentation process and a final fermentation process. The first fermentation step is performed before the bread dough is formed, and the required time is preferably 0 to 30 minutes. This step is not particularly necessary and is omitted in the present embodiment, but it is preferable to provide it when dry yeast is used as the yeast.

  The molded bread dough is subjected to a final fermentation step, but it is usually preferable to carry out at a temperature of 30 to 38 ° C. and a humidity of 75 to 80% for 25 to 35 minutes.

  The firing temperature is 200 to 230 ° C, preferably 210 to 220 ° C. The firing time is 25 to 35 minutes, preferably 27 to 29 minutes. However, it should be noted that the preferred set temperature and set time differ slightly depending on the characteristics of the pot to be fired.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these Examples.

  A rice flour bread according to the present invention (hereinafter referred to as “contained example”) and a rice flour bread not containing corn flour (hereinafter referred to as “comparative example”) were manufactured and compared.

  Table 1 shows the composition of each material of the containing example and the comparative example. In addition, both manufacturing methods were performed according to the normal bread-making method described in the embodiment.

  First, the state at the time of manufacture of a containing example and a comparative example and the state after completion were verified. The verification results are shown in Table 2.

  As is apparent from Table 2, the appearance and texture of the inclusion example were very favorable compared to the comparative example.

  Specifically, the volume increase (before baking) of the bread dough during fermentation is better in the containing example, which indicates that the bread dough is trapped in the carbon dioxide gas generated during the fermentation. Therefore, it can be said that the example of containing the food texture and deliciousness of bread is better. Similarly, the containing example also has a pot extension indicating that the volume of the bread dough has increased after baking, and it can be said that the volume feeling and the plump feeling are superior to the comparative example.

  In addition, the actual eating texture is more motivated and delicious in the contained examples, and the comparative example is more crisp, so the consumer expects a crisp, moist and tasty texture It can be said that the example of inclusion is superior.

  Next, using a rheometer (product number: CR-200D, manufacturer: San Kagaku Co., Ltd.), the compressive stress of both surfaces after 24 hours has elapsed after firing, plunger φ20 mm, compressive stress 10 mm, compression speed 60 mm / It measured on the measurement conditions of min and sample size W30mmxD30mmxH20mm. The compression stress measurement results are shown in Table 3.

  As is apparent from Table 3, the numerical value of the compressive stress in the containing example is lower than that in the comparative example. This means that the softness is maintained in the containing examples even when time (24 hours in this example) has elapsed after firing. Therefore, even if a certain amount of time elapses after being baked until the consumer eats, the containing example can eat better than the comparative example.

It is the flowchart explaining the manufacturing procedure of the rice flour bread | pan concerning embodiment of this invention. It is the flowchart explaining the procedure of the hot water process and drying process of the corn flour used by manufacture of the rice flour bread demonstrated in FIG.

Claims (5)

  Rice flour bread containing corn flour hydrothermally treated at 210 ° C or higher and 250 ° C or lower.   The rice flour bread according to claim 1, wherein the grain size of the corn flour is 75 µm or more and 200 µm or less.   The rice flour bread according to claim 1 or 2, wherein the corn flour is mixed at a ratio of 1 to 20 parts by weight with respect to 100 parts by weight of rice flour. The hydrothermal treatment is
Adding water to the corn flour;
The rice flour bread according to any one of claims 1 to 3, further comprising a step of heating the corn flour to which the water has been added at a temperature of 210 ° C to 250 ° C in a steam environment. Mixing rice flour and corn flour hydrothermally treated at 210 ° C. or higher and 250 ° C. or lower to create bread dough,
Fermenting the bread dough;
Baking the fermented dough, and a method for producing rice flour bread.

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