JP2008278827A - Rice flour bread and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing rice flour bread in which rice flour bread having good taste can be produced without using allergic substances such as gluten, egg and a milk product and to provide rice flour bread obtained by the production method. <P>SOLUTION: In the method for producing rice flour bread including fermenting dough obtained by kneading rice flour with a thickener, yeast, oil and fat, sugar, a salt and water and then baking the dough, hydroxypropylmethyl cellulose exhibiting a viscous property at 60°C to 65°C is preferably used as the thickener and olive oil is preferably used as the oil and fat. The production method is preferably carried out by formulating 100 pts.wt. rice flour with 1 pt.wt. thickener, 3 pts.wt. yeast, 5 pts.wt. oil and fat, 10 pts.wt. sugar, 2 pts.wt. salt and 80-100 pts.wt. water. Primary fermentation of the dough is preferably carried out for 90 min to 180 min at 22°C to 38°C. The rice flour bread obtained by such production method is a bread having good taste and consideration coping with food allergy caused such as by wheat, eggs and dairy products. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to rice flour bread and a method for producing the same.

  In recent years, an increasing number of people, from infants to adults, develop allergic symptoms due to specific foods, and some of them can become severe enough to die. As foods that are prone to food allergies, wheat, eggs, and milk are known as the three major allergens.

  In recent years, various methods for producing foods using rice as a raw material have been proposed along with a decrease in rice consumption. Among them, patients with wheat or egg allergies can eat. There is a method for producing bread using rice flour.

  For example, in Patent Document 1, rice powder, gluten, and water that have been pulverized with a roll mill and then finely pulverized with an air pulverizer after immersing rice prepared by performing a water addition operation such as washing with rice and soaking are kneaded. There is disclosed a method for producing bread using rice flour which is made by making a dough, then adding the yeast to the dough, kneading the dough and fermenting the dough that has been kneaded.

However, the above production method is not a rice flour bread for allergies to wheat because it contains gluten, which is a viscous substance obtained by washing the dough kneaded with water into water.
JP-A-6-7071

  Therefore, the present invention has been made in view of the above circumstances, and a method for producing a rice flour bread that can produce a delicious rice flour bread without using allergens such as gluten, eggs, and dairy products, and its It aims at providing the rice flour bread | pan obtained by the manufacturing method.

  As a result of diligent examination in view of the above problems, hydroxypropyl methylcellulose was used as a thickener in a method for producing rice flour bread that was baked after fermenting a dough kneaded with rice flour and thickener, yeast, fat, sugar, salt, and water. By using it, it has been found that tasty rice flour bread can be produced without using allergens such as gluten, eggs and dairy products, and the method for producing rice flour bread of the present invention has been completed.

  The method for producing rice flour bread according to claim 1 of the present invention is the method for producing rice flour bread which is baked after fermenting the dough prepared by kneading water with at least yeast and thickener in rice flour. It is characterized by using.

  The method for producing rice flour bread according to claim 2 of the present invention is the method for producing rice flour bread, wherein the dough obtained by kneading rice flour and thickener, yeast, fats and oils, sugar, salt and water is fermented and then baked. Hydroxypropyl methylcellulose is used as the agent.

  The method for producing rice flour bread according to claim 3 of the present invention is characterized in that, in claim 2, the hydroxypropylmethylcellulose exhibits viscosity at 60 to 65 degrees.

  The method for producing rice flour bread according to claim 4 of the present invention is characterized in that, in claim 2, the fat is olive oil.

  The method for producing a rice flour bread according to claim 5 of the present invention is the method according to claim 2, wherein the thickener is 1 part by weight, the yeast is 3 parts by weight, the fat is 5 parts by weight, and the sugar is 100 parts by weight of the rice flour. It is characterized by blending 10 parts by weight, 2 parts by weight of salt, and 80 to 100 parts by weight of water.

  The method for producing rice flour bread according to claim 6 of the present invention is characterized in that, in claim 2, primary fermentation of the dough is performed at a temperature of 22 ° C to 38 ° C for 90 minutes to 180 minutes.

  The rice flour bread according to claim 7 of the present invention is obtained by the method for producing rice flour bread according to any one of claims 1 to 6.

  In invention of Claim 1 and 2, in the manufacturing method of the rice flour bread | baked after fermenting the dough which knead | mixed water with rice flour at least with yeast and a thickener, by using hydroxypropyl methylcellulose as said thickener, A tasty rice flour bread can be produced without using allergens such as gluten, eggs and dairy products.

  In invention of Claim 3, the rice flour bread | flour of soft texture can be manufactured by using the said hydroxypropyl methylcellulose which shows viscosity at 60-65 degree | times.

  In the invention of claim 4, rice flour bread corresponding to food allergy of dairy products can be produced by using olive oil instead of the generally used butter as the fat.

  In the invention of claim 5, 1 part by weight of thickener, 3 parts by weight of yeast, 5 parts by weight of fats and oils, 10 parts by weight of sugar, 2 parts by weight of salt and water are added to 100 parts by weight of the rice flour. A good rice flour bread can be manufactured by mix | blending 80-100 weight part.

  In invention of Claim 6, the primary fermentation of the said dough is performed for 90 to 180 minutes at the temperature of 22 degreeC-38 degreeC, and the rice flour bread | bowl with the taste can be manufactured without using an egg and butter.

  The method for producing rice flour bread according to the present invention is a method for producing rice flour bread that is fermented after the dough kneaded with rice flour and thickener, yeast, fats and oils, sugar, salt, water, and then baked. HPMC) is used.

  As the rice flour used in the present invention, it is preferable to use rice flour that does not contain gluten and is obtained by pulverizing glutinous rice. For example, rice flour (D type) manufactured by Niigata Flour Milling Co., Ltd. can be used.

  Here, hydroxypropyl methylcellulose (HPMC) (also known as hypromellose) is a mixed ether of cellulose methyl and hydroxypropyl, which is prepared by reacting cellulose fibers with sodium hydroxide, methyl chloride, and propylene oxide. It is used as a binder and thickener for solid preparations such as tablets and granules.

  And as HPMC used for this invention, it is preferable to use what shows viscosity at 60-65 degree | times. When HPMC showing viscosity at 60 to 65 degrees is used, the dough is put into an oven at 200 ° C., and when the temperature of the dough reaches 60 ° C. to 65 degrees, the viscosity increases and the bread expands. be able to. As HPMC used in the present invention, for example, 65SH-4000 manufactured by Shin-Etsu Chemical Co., Ltd. can be used.

  Furthermore, HPMC becomes viscous (gelation) when heat is applied, but loses its viscosity when cooled. Therefore, when making bread, the viscosity does not remain on the tongue, so the taste is good and suitable for use in bread.

  And as oil and fat used in the manufacturing method of the rice flour bread | pan of this invention, it is preferable to use olive oil, More preferably, it is preferable to use extra virgin olive oil. By using olive oil instead of butter, rice flour bread corresponding to food allergies of dairy products can be produced, and by using extra virgin olive oil, more delicious rice flour bread can be produced.

  And the manufacturing method of the rice flour bread | pan of this invention is 1 weight part of thickener with respect to 100 weight part of said rice flour, 3 weight part of yeast, 5 weight part of fats and oils, 10 weight part of sugar, and 2 weight of salt. It is preferable to blend 80 to 100 parts by weight of water and more preferably 90 to 100 parts by weight of water.

  And in the method for producing rice flour bread of the present invention, the primary fermentation of the dough is preferably performed at a temperature lower than the normal primary fermentation of 22 ° C to 38 ° C for a longer time than usual of 90 to 180 minutes, More preferably, fermentation is performed at a temperature of 25 ° C. to 26 ° C. for 120 minutes to 180 minutes. Thus, the umami | savory component in dough can be pulled out by making it ferment for a long time at temperature lower than normal primary fermentation.

  Since the rice flour bread obtained by such a production method does not contain wheat, eggs, and dairy products, it is bread corresponding to those food allergies and can be eaten with peace of mind.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not restrict | limited at all by these Examples.

(Formulation example)
100 parts by weight of rice flour (Digata rice flour made by Niigata Flour) HPMC (65SH-4000, manufactured by Shin-Etsu Chemical Co., Ltd.) 1 part by weight Fresh yeast 3 parts by weight Olive oil (extra virgin) 5 parts by weight Sugar 10 parts by weight Salt 2 parts by weight Water 90 To 100 parts by weight [Method of producing rice flour bread (all-in-mix method)]
All the above ingredients are mixed and kneaded in a beater for 1 minute at low speed and for 5 minutes at medium speed. Here, hooks are generally used for kneading bread dough, but in the present invention, kneading is performed using a beater used for kneading heavy confectionery dough, such as cookies and pound cake, and kneading the dough at low speed. Make it familiar. Thereafter, the mixture is kneaded at a medium speed to increase the viscosity of the dough.

  The kneaded dough is subjected to primary fermentation at a room temperature of 25 ° C. to 26 ° C. for 120 minutes to 180 minutes. Here, the umami component in the dough can be extracted by fermenting for a long time at a temperature lower than normal primary fermentation.

  Next, the mixture is degassed by kneading at a low speed for 5 minutes in a beater, and the state of the dough is restored.

  Then, the dough is poured into a mold and subjected to secondary fermentation with a proofer at a temperature of 35 ° C. to 38 ° C. for 30 minutes to 60 minutes.

  Then, the dough fermented about 70% of the mold from the secondary fermented dough is put and baked in an oven at 200 ° C. for 30 to 40 minutes. Then, it is cooled to room temperature.

Claims (7)

A method for producing rice flour bread, wherein hydroxypropylmethylcellulose is used as the thickening agent in a method for producing rice flour bread which is baked after fermenting a dough obtained by kneading water with at least yeast and a thickener in rice flour. In the method for producing rice flour bread, wherein the dough kneaded with rice flour and thickener, yeast, fats and oils, sugar, salt and water is fermented and then baked, hydroxypropylmethylcellulose is used as the thickener, Production method. The method for producing rice flour bread according to claim 2, wherein the hydroxypropylmethylcellulose exhibits viscosity at 60 to 65 degrees. The method for producing rice flour bread according to claim 2, wherein the fat is olive oil. 1 part by weight of thickener, 3 parts by weight of yeast, 5 parts by weight of fat, 10 parts by weight of sugar, 2 parts by weight of salt, and 80-100 parts by weight of water with respect to 100 parts by weight of the rice flour The method for producing rice flour bread according to claim 2. The method for producing rice flour bread according to claim 2, wherein primary fermentation of the bread dough is performed at a temperature of 22 ° C to 38 ° C for 90 minutes to 180 minutes. The rice flour bread | pan obtained by the manufacturing method of the rice flour bread | pan in any one of Claims 1-6.