JP2010142189A - Rice flour bread - Google Patents
Rice flour bread Download PDFInfo
- Publication number
- JP2010142189A JP2010142189A JP2008325476A JP2008325476A JP2010142189A JP 2010142189 A JP2010142189 A JP 2010142189A JP 2008325476 A JP2008325476 A JP 2008325476A JP 2008325476 A JP2008325476 A JP 2008325476A JP 2010142189 A JP2010142189 A JP 2010142189A
- Authority
- JP
- Japan
- Prior art keywords
- rice flour
- bread
- gluten
- crystalline cellulose
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は米粉とグルテンとを原料として作られる米粉パンに関するものである。 The present invention relates to a rice flour bread made from rice flour and gluten.
通常、発酵パンの主原料として利用されているのは、小麦粉またはライ麦粉であり、小麦パンはふっくら膨らんだ食感が好まれている。小麦粉は、水を加えて練り合わせると、小麦粉中のタンパク質のグリアジンとグルテニンが、ガム状の粘弾性を有するグルテンになり、これが発酵で生じる炭酸ガスを生地中に包蔵する機能を発揮し、発酵パンの容積拡大につながることが知られている。 Usually, wheat flour or rye flour is used as the main raw material of fermented bread, and wheat bread is preferred to have a fluffy texture. When flour is kneaded with water, the proteins gliadin and glutenin in the flour become gluten with gum-like viscoelasticity, which demonstrates the function of storing the carbon dioxide produced by fermentation in the dough. It is known to lead to an increase in bread volume.
一方日本の食糧自給率を向上するために、米粉を小麦粉の替わりに利用した米粉パンの普及が進んでいる。しかし、米粉とグルテンを原料として作られるパンは、小麦粉で作られるパンに比較し、米粉の吸水率が高いため１０％程度多く加水するが、米粉とグルテンのなじみが悪いために、米粉パンの生地は分離し易く、離水により生地がべた付き、安定した製パンが出来にくいという問題があった。 On the other hand, in order to improve food self-sufficiency in Japan, rice flour bread using rice flour instead of wheat flour has been spreading. However, bread made from rice flour and gluten is about 10% more water because of the higher water absorption of rice flour compared to bread made from wheat flour, but because of the poor compatibility of rice flour and gluten, The dough is easy to separate, and there is a problem that the dough becomes sticky due to water separation and it is difficult to make a stable bread.
そこで、グルテン含有米粉に細胞壁分解酵素類、アミラーゼ類、食品用乳化剤及びイーストの発酵促進剤の１種又は２種以上を適量添加する方法（特許文献１を参照。）、米粉にグルテン及びマルトースを含有させる方法（特許文献２及び特許文献３を参照。）、米粉とともにグルテンと易発酵性糖質と難発酵性糖質とからなる可溶性糖質を含有させる方法（特許文献４を参照。）等が提案されている。 Therefore, a method of adding an appropriate amount of one or more cell wall degrading enzymes, amylases, food emulsifiers and yeast fermentation promoters to gluten-containing rice flour (see Patent Document 1), gluten and maltose to rice flour. A method of containing (see Patent Document 2 and Patent Document 3), a method of containing a soluble carbohydrate composed of gluten, easily fermentable carbohydrates and hardly fermentable carbohydrates with rice flour (see Patent Document 4), and the like. Has been proposed.
しかしながら、前記の増粘多糖類を配合した米粉パン製品は、いずれも表面が硬くなり、焼成時に乾燥してむらが出易く、くすんだ色付きになるという問題があった。 However, all rice flour bread products containing the above thickening polysaccharides have a problem that the surface becomes hard, becomes dull when dried, and becomes dull.
本発明は、米粉とグルテンを原料としてなる米粉パンにおいて、生地のベタ付きを改良し、作業性の向上を図るとともに、焼き上げ製品の表面が柔らかい米粉パンを提供することを課題とする。 An object of the present invention is to provide a rice flour bread using rice flour and gluten as raw materials to improve the stickiness of the dough to improve workability and to provide a soft surface of the baked product.
本発明者は、米粉とグルテンを原料とする米粉パンの製造において、原料として粉末結晶セルロースを配合することにより、生地のベタ付きが改良されて、作業性が向上し、焼き上げ製品の表面が柔らかい米粉パンが得られることを見出し、本発明をするにいたった。すなわち本発明は以下の通りである。
＜１＞本発明は、米粉とグルテンとを原料として作られる米粉パンにおいて、原料として粉末結晶セルロースを配合することを特徴とする米粉パンである。
＜２＞さらに本発明は、前記粉末結晶セルロースの嵩密度が０．１〜０．４ｇ／ｃｍ３である米粉パンである。
＜３＞さらに本発明は、前記粉末結晶セルロースの含有割合が、米粉とグルテンを併せて１００質量部に対し、粉末結晶セルロースが０．２〜２．０重量部である米粉パンである。
In the manufacture of rice flour bread using rice flour and gluten as a raw material, the present inventor improves the stickiness of the dough by adding powdered crystalline cellulose as a raw material, improves workability, and the surface of the baked product is soft It was found that rice flour bread could be obtained and came to the present invention. That is, the present invention is as follows.
<1> The present invention is a rice flour bread characterized by blending powdered crystalline cellulose as a raw material in a rice flour bread made from rice flour and gluten.
<2> The present invention has a bulk density of the powdered crystalline cellulose is rice bread is 0.1 to 0.4 g / cm 3.
<3> Furthermore, this invention is a rice flour bread | pan whose content rate of the said powder crystalline cellulose is 0.2-2.0 weight part of powder crystalline cellulose with respect to 100 mass parts combining rice flour and gluten.
本発明は、米粉とグルテンで作る米粉パンにおいて、微細な空隙を持ち高い保水性を有する粉末結晶セルロースを配合することにより、発酵時の生地の離水を防止してベタ付を改良し、作業性の向上を図るとともに、焼き上げ製品の表面が柔らかく、鮮やかな焼き色の米粉パンを提供することが出来る。 In the rice flour bread made of rice flour and gluten, the present invention improves the stickiness by preventing water separation of the dough during fermentation by blending powdered crystalline cellulose with fine voids and high water retention. In addition, the surface of the baked product is soft, and a bright baked rice flour bread can be provided.
本発明の米粉パンの組成物は、米粉とグルテンとからなる穀粉に、少なくとも粉末結晶セルロースを配合することを特徴とする。 The composition of the rice flour bread | pan of this invention mix | blends a powder crystalline cellulose with the flour which consists of rice flour and gluten, It is characterized by the above-mentioned.
本発明の米粉パンの組成物は、前記米粉、グルテン、粉末結晶セルロースの他に、パン酵母、及び水を含み、さらに通常の小麦粉パンと同様に、食塩、砂糖、脱脂粉乳、油脂を含む。また必要に応じて、大豆レシチン、卵を配合しても良い。 The composition of the rice flour bread | pan of this invention contains baker's yeast and water other than the said rice flour, gluten, and powdered crystalline cellulose, and also contains salt, sugar, skimmed milk powder, fats and oils similarly to a normal wheat flour bread | pan. Moreover, you may mix | blend soybean lecithin and an egg as needed.
本発明で用いられる米粉は、粳米の生米を精米し粉砕、粉末化したもので、粉砕する前の生米としては、精白米、玄米、屑米、古米など特に制限されるものではないが、損傷澱粉が５％以下と少なく、平均粒度が２０〜４０μｍと細かいものが好ましく、損傷澱粉が４％以下で、平均粒度が２５〜３０μｍが特に好ましい。また該米粉の水分率は、１０〜１５％が好ましく、１２〜１４％がより好ましい。 The rice flour used in the present invention is obtained by polishing and pulverizing raw rice from glutinous rice, and the raw rice before pulverization is not particularly limited, such as polished rice, brown rice, waste rice, and old rice. The damaged starch is as small as 5% or less, and the average particle size is preferably as fine as 20 to 40 μm. The damaged starch is 4% or less and the average particle size is particularly preferably 25 to 30 μm. Moreover, 10-15% is preferable and, as for the moisture content of this rice flour, 12-14% is more preferable.
前記米粉の製粉方法は、胴搗き製粉、ロール製粉、石臼製粉、気流粉砕製粉、高速回転打撃製粉等のいずれの方法も用いられるが、本発明の米分は、損傷澱粉の割合及び平均粒度の観点から、超高速回転の衝撃粉砕機により製粉された米粉が好ましい。 As the milling method of the rice flour, any method such as barrel milling, roll milling, stone mill milling, airflow milling milling, high-speed rotary hammering milling, etc. can be used, but the rice fraction of the present invention has a ratio of damaged starch and an average particle size. From the viewpoint, rice flour milled by an ultra high speed impact pulverizer is preferable.
本発明のグルテンも特に限定されないが、粗蛋白質含量が７５％以上の高活性のものが好ましく、８０％以上がより好ましい。また２００μｍ以下の目開きの篩で篩い分けられる、粗い粒子を含まないものが望ましい。 The gluten of the present invention is also not particularly limited, but is preferably highly active with a crude protein content of 75% or more, more preferably 80% or more. Moreover, what does not contain the coarse particle | grains sieved with the sieve of 200 micrometers or less of opening is desirable.
前記米粉とグルテンの配合割合は、米粉８０〜９０重量部とグルテン２０〜１０重量部が好ましく、米粉８２〜８８重量部とグルテン１８〜１２重量部がより好ましく、米粉８４〜８６重量部とグルテン１６〜１４重量部が特に好ましい。 The blending ratio of the rice flour and gluten is preferably 80 to 90 parts by weight of rice flour and 20 to 10 parts by weight of gluten, more preferably 82 to 88 parts by weight of rice flour and 18 to 12 parts by weight of gluten, 84 to 86 parts by weight of rice flour and gluten. 16 to 14 parts by weight is particularly preferred.
広義の結晶セルロースには、パルプを原料として加水分解によりセルロース結晶領域を取り出した狭義の結晶セルロースと、パルプを原料とし、苛性ソーダで処理した後に酸化メチル等のエーテル化剤と反応させて得られる水溶性セルロースエーテルがある。前記狭義の結晶セルロースも、狭義の結晶セルロースを水溶性高分子等で特殊コーティングしたものと、そのまま狭義の結晶セルロースを乾燥させ粉末状としたものとがある。 In the broad sense, crystalline cellulose includes narrowly-defined crystalline cellulose from which cellulose crystal regions are extracted by hydrolysis using pulp as a raw material, and water obtained by reacting pulp with raw material and an etherifying agent such as methyl oxide after treatment with caustic soda. There is a functional cellulose ether. The narrowly defined crystalline cellulose also includes a narrowly defined crystalline cellulose that is specially coated with a water-soluble polymer or the like, and a narrowly defined crystalline cellulose that is dried as it is to form a powder.
本発明の結晶セルロースは、前記狭義の結晶セルロースを乾燥させ粉末状としたもの(以後粉末結晶セルロースという。)が用いられる。中でも嵩密度が０．１〜０．４ｇ／ｃｍ３が好ましく、０．２〜０．３ｇ／ｃｍ３が特に好ましい。本発明の粉末結晶セルロースとして、市販の粉末結晶セルロースを用いることが出来、具体的には旭化成ケミカルズ（株）製の、商品名セオラスＳＴ−０２、セオラスＦＤ−Ｆ２０等を好適に用いることが出来る。 As the crystalline cellulose of the present invention, those obtained by drying the narrowly defined crystalline cellulose into a powder form (hereinafter referred to as powdered crystalline cellulose) are used. Among them, the bulk density is preferably 0.1~0.4g / cm 3, 0.2~0.3g / cm 3 is particularly preferred. Commercially available powdered crystalline cellulose can be used as the powdered crystalline cellulose of the present invention, and specifically, trade names such as Theolas ST-02 and Theolas FD-F20 manufactured by Asahi Kasei Chemicals Corporation can be suitably used. .
前記粉末結晶セルロースの添加量は、配合された米粉とグルテン１００重量部に対して、０．２〜２．０重量部が好ましく、０．３〜１．５重量部がより好ましく、０．５〜１．０重量部が特に好ましい。 The added amount of the powdered crystalline cellulose is preferably 0.2 to 2.0 parts by weight, more preferably 0.3 to 1.5 parts by weight, with respect to 100 parts by weight of the blended rice flour and gluten. -1.0 part by weight is particularly preferred.
前記本発明のパン酵母としては、パンの製造に通常用いられているサッカロミセス・セレビシエのパン酵母が用いられるが、中でも生酵母が好ましい。 As the baker's yeast of the present invention, Saccharomyces cerevisiae baker's yeast usually used for the production of bread is used, and among these, live yeast is preferred.
前記食塩、砂糖、脱脂粉乳、油脂について、特に制限は無く、米粉パンの用途に応じて、市販品を任意に使用することが出来る。また必要に応じて用いられる大豆レシチンや卵についても、前記食塩等と同様に市販品を任意に使用することが出来る。 There is no restriction | limiting in particular about the said salt, sugar, skim milk powder, and fats and oils, A commercial item can be used arbitrarily according to the use of rice flour bread. Moreover, also about the soybean lecithin and egg used as needed, a commercial item can be arbitrarily used like the said salt.
前記本発明の米粉パンの組成物に加水、混捏することにより、生地を製作する。前記加水量は、水分率が１１〜１２％の米粉を用いた場合、配合された米粉とグルテン１００重量部に対して７０〜８０重量部である。なお、生地に牛乳や卵等の液体成分を混合する場合は、前記加水量にこれらの液体成分中の水分も加える。該混捏はミキサーその他の任意の装置を用いて行うことができる。該混捏は、油脂を添加する場合は、始めに低速で２〜４分混合、その後高速で２〜４分混合、油脂添加、更に低速で２〜４分混合、その後高速で２〜４分混合をして、生地がなめらかな状態になるまで行うことが好ましい。また油脂を添加しない場合は、始めに低速で２〜４分混合をし、その後高速で５〜６分混合をして、生地がなめらかな状態になるまで行うことが好ましい。 A dough is produced by adding water and kneading to the composition of the rice flour bread of the present invention. The amount of water added is 70 to 80 parts by weight based on 100 parts by weight of blended rice flour and gluten when using rice flour having a moisture content of 11 to 12%. In addition, when mixing liquid components, such as milk and an egg, with the dough, the water | moisture content in these liquid components is also added to the said amount of water. The kneading can be performed using a mixer or any other device. When adding fats and oils, the kneading is first mixed for 2 to 4 minutes at low speed, then mixed at high speed for 2 to 4 minutes, added with fats and oils, further mixed at low speed for 2 to 4 minutes, and then mixed at high speed for 2 to 4 minutes. It is preferable to carry out until the dough is in a smooth state. Moreover, when not adding fats and oils, it is preferable to mix for 2 to 4 minutes at low speed first, and then to mix for 5 to 6 minutes at high speed until the dough is in a smooth state.
前記により混捏した生地を、２０〜４０分間一次発酵させて、分割し、さらにベンチタイムを１５〜２５分設けることが好ましい。該ベンチタイム後に、所定形状に成型、二次発酵させた後に、ベーカリーオーブンで焼成して、パンとする。 It is preferable that the kneaded dough is subjected to primary fermentation for 20 to 40 minutes, divided, and further bench time is provided for 15 to 25 minutes. After the bench time, it is molded into a predetermined shape and subjected to secondary fermentation, and then baked in a bakery oven to obtain bread.
前記生地または発酵生地を成形する際に、アン、カレー、各種惣菜などの具材料を包み込んでアンパン、カレーパン、惣菜パンや中華饅頭等に仕上げることも可能である。 When forming the dough or fermented dough, it is possible to wrap the ingredients such as Ann, curry and various side dishes, and finish it into an bread, curry bread, side dish bread, Chinese buns, and the like.
前記により得られた米粉パンは、コッペパン、バターロール、揚げパン、菓子パン、フランスパン、ドイツパン、ベーグル、デニッシュパン、中華饅頭、イーストドーナツ、プレッツェル、ピザもしくはナン等の発酵により得られるパン、またはパイ、スコーン、マフィンなどの発酵せずに得られるパンなど多種多様に及ぶが、本発明の米粉組成物、及び製造方法により得られるものであればこれらに限定されるものではない。 The rice flour bread obtained by the above is a bread obtained by fermentation such as copper bread, butter roll, fried bread, sweet bread, French bread, German bread, bagel, Danish bread, Chinese bun, East donut, pretzel, pizza or Nan, or A wide variety of breads obtained without fermentation, such as pie, scones and muffins, are available, but the rice flour composition and the production method of the present invention are not limited to these.
このようにして得られた米粉パンは、日持ちがよく、冷蔵または冷凍保存することも容易であり、必要に応じて加温、解凍して喫食し、その食味を楽しむことができる。 The rice flour bread thus obtained has a long shelf life and can be easily refrigerated or frozen, and can be heated and thawed as needed to enjoy its taste.
（実施例１）
実施例１の米粉パン組成物は、表１に示す組成、配合割合を用いた。表１において、米粉は、熊本製粉（株）製、商品名：瑞穂パン用米粉を用いた。該米粉は、国内産の粳米を精米し、超高速回転の衝撃粉砕機で粉砕したもので、損傷澱粉が３．６％、平均粒度が２８μｍである。グルテンは、オーストラリア、マニルドラ社製、商品名：プロマックスＦＧ−８０を用いた。該グルテンは、粗蛋白質が８０％以上である。粉末結晶セルロースは、旭化成ケミカルズ（株）製、商品名：セオラスＳＴ−０２を用いた。該粉末結晶セルロースは、嵩密度が０．２９ｇ／ｃｍ３である。また砂糖は第一糖業（株）製上白糖を、食塩は（株）日本海水製、商品名：赤穂塩を、脱脂粉乳は弘乳舎製脱脂粉乳を、油脂は日油（株）製ショートニング、商品名：ブレディＳＡを、パン酵母は協和発酵フーズ（株）製、商品名：ダイヤイーストを、それぞれ用いた。
Example 1
The rice flour bread composition of Example 1 used the composition and blending ratio shown in Table 1. In Table 1, as the rice flour, Kumamoto Flour Milling Co., Ltd., trade name: Mizuho bread rice flour was used. The rice flour is obtained by milling domestically produced glutinous rice and pulverizing it with an ultra high speed impact pulverizer. The damaged starch is 3.6% and the average particle size is 28 μm. As gluten, trade name: Promax FG-80 manufactured by Manildra, Australia was used. The gluten has a crude protein content of 80% or more. As the powdered crystalline cellulose, Asahi Kasei Chemicals Co., Ltd., trade name: Theola ST-02 was used. The powdered crystalline cellulose has a bulk density of 0.29 g / cm 3 . Moreover, sugar is made from Daiichi Sugar Industry Co., Ltd., premium white sugar, salt is made from Nihonkaikai Co., Ltd., trade name: Ako salt, skim milk powder is skim milk powder made by Hiroshoya, and fat is made by NOF Corporation. Shortening, trade name: Brady SA, baker's yeast, manufactured by Kyowa Hakko Foods Co., Ltd., trade name: Dia Yeast were used.
前記組成物を用い、ミキシングは株式会社愛工舎製作所製、商品名：ＡＭ−２０を使用し、低速３分高速３分、油脂添加、低速３分高速２分、捏ね上げ温度２６℃、発酵３０分で生地を製造した。 Using the composition, mixing is made by Aikosha Seisakusho Co., Ltd., trade name: AM-20, low speed 3 minutes high speed 3 minutes, oil and fat addition, low speed 3 minutes high speed 2 minutes, kneading temperature 26 ° C., fermentation 30 The dough was made in minutes.
該生地を１００ｇに分割し、ベンチタイム２０分後に、株式会社オシキリ製、商品名：成型ミニモルダーＭＱを使用しロール状として天板に並べ、福島工業株式会社製、商品名：ドゥコンディショナーＱＢＸを使用して温度３８℃、湿度８５％にて二次発酵６０分、株式会社ベーカーズプロダクション製、商品名：ファイナルスターオーブンを使用して焼成１４分（２００℃）の工程によりパンを製造した。 The dough is divided into 100 g, and after 20 minutes of bench time, the product name: made by Oshikiri Co., Ltd. is placed on the top plate as a roll using a molded mini-molder MQ, and the product name: Du Conditioner QBX made by Fukushima Industry Co., Ltd. Using a temperature of 38 ° C. and a humidity of 85%, secondary fermentation 60 minutes, manufactured by Bakers Production Co., Ltd., trade name: Final Star Oven was used to produce bread by a process of baking 14 minutes (200 ° C.).
（実施例２）
実施例２の米粉パン組成物は、表２に示す組成、配合割合を用いた。表２において、実施例１の米粉パンの組成、配合割合に対し、前記粉末結晶セルロースを１．０重量部に、砂糖を２０．０重量部に替えたほか、大豆レシチン、太陽化学（株）製、商品名：レシチンＭ−０３５を０．５重量部、生卵を１０．０重量部加え、水を７０．０重量部とした以外は実施例１と同様な配合とした。工程は、実施例１と同様としてパンを製造した。
(Example 2)
The rice flour bread composition of Example 2 used the composition and blending ratio shown in Table 2. In Table 2, with respect to the composition and blending ratio of the rice flour bread of Example 1, the powdered crystalline cellulose was changed to 1.0 part by weight, the sugar was changed to 20.0 parts by weight, soybean lecithin, Taiyo Kagaku Co., Ltd. Product name: Lecithin M-035 0.5 parts by weight, raw egg 10.0 parts by weight, water was 70.0 parts by weight. The process was the same as in Example 1 to produce bread.
（比較例１）
比較例１の米粉パン組成物は、表３に示す組成、配合割合を用いた。表３において、実施例１の米粉パン組成物に対し、粉末結晶セルロースを配合しない以外は実施例１と同様な配合とした。工程は、実施例１と同様としてパンを製造した。
(Comparative Example 1)
The rice flour bread composition of Comparative Example 1 used the composition and blending ratio shown in Table 3. In Table 3, it was set as the mixing | blending similar to Example 1 except not mix | blending powder crystalline cellulose with respect to the rice flour bread | pan composition of Example 1. FIG. The process was the same as in Example 1 to produce bread.
（比較例２）
比較例２の米粉パン組成物は、表４に示す組成、配合割合を用いた。表４において、実施例１の米粉パン組成物に対し、粉末結晶セルロースに替えて増粘多糖類であるグアーガム、太陽化学（株）製、商品名：ネオソフトＧを０．５重量部配合した以外は実施例１と同様として、比較例２の米粉パン組成物を用いた。工程は、実施例１と同様としてパンを製造した。
(Comparative Example 2)
The rice flour bread composition of Comparative Example 2 used the composition and blending ratio shown in Table 4. In Table 4, with respect to the rice flour bread composition of Example 1, 0.5 weight part of guar gum which is a thickening polysaccharide instead of powdered crystalline cellulose, Taiyo Kagaku Co., Ltd., trade name: Neosoft G was blended. Except for this, the rice flour bread composition of Comparative Example 2 was used in the same manner as Example 1. The process was the same as in Example 1 to produce bread.
（結果）
前記により得られた実施例１、実施例２、及び比較例１、比較例２のパンについて、生地状態および作業性は目視観察と手で触れての観察方法により、製品体積は菜種置換の方法により、２４時間後硬さは英弘精機株式会社製、商品名：テクスチャーアナライザーＴＡ‐ＸＴ２ｉを使用して、焼成２４時間後の製品表面を１ｃｍ圧縮する１ｃｍ２当りの最大荷重（ｇ）を測定する方法により、さらに製品状態は官能評価の方法により、それぞれ品質評価を行った。結果を表５に示す。
(result)
About the bread | pan of Example 1, Example 2, and the comparative example 1 and the comparative example 2 which were obtained by the above, dough state and workability are the observation methods by visual observation and touch, and the product volume is a method of rapeseed substitution. The hardness after 24 hours is measured by Eihiro Seiki Co., Ltd., product name: Texture Analyzer TA-XT2i, and the maximum load (g) per 1 cm 2 that compresses the product surface after 1 hour of baking by 1 cm is measured. The quality of each product was further evaluated by a sensory evaluation method. The results are shown in Table 5.
以上の結果から米粉とグルテンに粉末結晶セルロースを配合して作られた米粉パンは、生地のべた付きが改良され、製品表面が柔らかく、鮮やかな焼き色の製品が得られることが明らかになった。 From the above results, it was revealed that rice flour bread made by blending powdered cellulose with rice flour and gluten has improved dough stickiness, a soft product surface, and a brightly baked product. .
生地のべた付きが改良され、製造工程の作業性が向上するとともに、製品表面が柔らかく、鮮やかな焼き色の米粉パンを提供することができ、米の新たな用途を開拓することが出来る。
The stickiness of the dough is improved, the workability of the production process is improved, the surface of the product is soft, and a brightly baked rice flour bread can be provided, thereby opening up new uses for rice.
Claims (3)
The rice flour bread according to claim 1 or 2, wherein a content ratio of the powdered crystalline cellulose is 0.2 to 2.0 parts by weight of crystalline cellulose with respect to 100 parts by mass of rice flour and gluten.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008325476A JP5226500B2 (en) | 2008-12-22 | 2008-12-22 | Rice flour bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008325476A JP5226500B2 (en) | 2008-12-22 | 2008-12-22 | Rice flour bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2010142189A true JP2010142189A (en) | 2010-07-01 |
| JP5226500B2 JP5226500B2 (en) | 2013-07-03 |
Family
ID=42563281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2008325476A Expired - Fee Related JP5226500B2 (en) | 2008-12-22 | 2008-12-22 | Rice flour bread |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5226500B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012128266A1 (en) * | 2011-03-22 | 2012-09-27 | 不二製油株式会社 | Bakery product containing rice as raw material |
| JP2013066417A (en) * | 2011-09-22 | 2013-04-18 | Nippon Flour Mills Co Ltd | Rice flour for bread and rice flour composition |
| JP2013074832A (en) * | 2011-09-30 | 2013-04-25 | Nippon Flour Mills Co Ltd | Non-glutinous rice flour for bakery food and bakery food using the same |
| JP2014023448A (en) * | 2012-07-25 | 2014-02-06 | Takai Shokuhin Kk | Production of rice cracker dough composition, rice cracker dough, rice cracker, and rice cracker dough |
| JP2014087313A (en) * | 2012-10-31 | 2014-05-15 | Asahi Kasei Chemicals Corp | Confectionery including cellulose |
| JP2014097024A (en) * | 2012-11-15 | 2014-05-29 | Takai Shokuhin Kk | Mixed powder for rice flour bread, kit for rice flour bread, bread dough, and bread |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10262541A (en) * | 1997-03-25 | 1998-10-06 | Nippon Paper Ind Co Ltd | Dough composition |
| JP2003325097A (en) * | 2002-05-08 | 2003-11-18 | Asahi Denka Kogyo Kk | Baked food of rice powder dough |
| JP2004008007A (en) * | 2002-06-03 | 2004-01-15 | Asahi Denka Kogyo Kk | Baked food of rice flour dough, rice flour dough and mix flour therefor |
| JP2004016027A (en) * | 2002-06-13 | 2004-01-22 | Asahi Denka Kogyo Kk | Bread crumb-like food |
| JP2004187526A (en) * | 2002-12-09 | 2004-07-08 | Sanei Gen Ffi Inc | Texture improving agent for food product of processed grains and food product of processed grains comprising the same texture improving agent |
| JP2008206435A (en) * | 2007-02-26 | 2008-09-11 | Taiyo Kagaku Co Ltd | Improved dough composition |
-
2008
- 2008-12-22 JP JP2008325476A patent/JP5226500B2/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10262541A (en) * | 1997-03-25 | 1998-10-06 | Nippon Paper Ind Co Ltd | Dough composition |
| JP2003325097A (en) * | 2002-05-08 | 2003-11-18 | Asahi Denka Kogyo Kk | Baked food of rice powder dough |
| JP2004008007A (en) * | 2002-06-03 | 2004-01-15 | Asahi Denka Kogyo Kk | Baked food of rice flour dough, rice flour dough and mix flour therefor |
| JP2004016027A (en) * | 2002-06-13 | 2004-01-22 | Asahi Denka Kogyo Kk | Bread crumb-like food |
| JP2004187526A (en) * | 2002-12-09 | 2004-07-08 | Sanei Gen Ffi Inc | Texture improving agent for food product of processed grains and food product of processed grains comprising the same texture improving agent |
| JP2008206435A (en) * | 2007-02-26 | 2008-09-11 | Taiyo Kagaku Co Ltd | Improved dough composition |
Non-Patent Citations (1)
| Title |
|---|
| ＫＣフロック(銘柄一覧) 、日本製紙ケミカル株式会社［ONLINE］、不明、［2012年 9月27日検索］、インター, JPN6012051773, ISSN: 0002476254 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012128266A1 (en) * | 2011-03-22 | 2012-09-27 | 不二製油株式会社 | Bakery product containing rice as raw material |
| JP6011524B2 (en) * | 2011-03-22 | 2016-10-19 | 不二製油株式会社 | Bakery product with rice ingredients |
| JP2013066417A (en) * | 2011-09-22 | 2013-04-18 | Nippon Flour Mills Co Ltd | Rice flour for bread and rice flour composition |
| JP2013074832A (en) * | 2011-09-30 | 2013-04-25 | Nippon Flour Mills Co Ltd | Non-glutinous rice flour for bakery food and bakery food using the same |
| JP2014023448A (en) * | 2012-07-25 | 2014-02-06 | Takai Shokuhin Kk | Production of rice cracker dough composition, rice cracker dough, rice cracker, and rice cracker dough |
| JP2014087313A (en) * | 2012-10-31 | 2014-05-15 | Asahi Kasei Chemicals Corp | Confectionery including cellulose |
| JP2014097024A (en) * | 2012-11-15 | 2014-05-29 | Takai Shokuhin Kk | Mixed powder for rice flour bread, kit for rice flour bread, bread dough, and bread |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5226500B2 (en) | 2013-07-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2006232333B2 (en) | Food product | |
| JP2014506481A (en) | Composition comprising gluten-free flour | |
| JP5226500B2 (en) | Rice flour bread | |
| CN108471758B (en) | Composition comprising gluten-free flour and hydroxypropyl methylcellulose | |
| WO2014177390A1 (en) | A method for making a soft cake batter | |
| KR20140006965A (en) | Composition comprising gluten-free cereal flour | |
| EP3139749A1 (en) | Gluten-free or gluten-reduced bread dough | |
| JP2021073872A (en) | Method of producing rice bread | |
| JP2014097024A (en) | Mixed powder for rice flour bread, kit for rice flour bread, bread dough, and bread | |
| JP5875059B2 (en) | Rice flour bread composition | |
| JP6178221B2 (en) | Bread production method | |
| JP2014200190A (en) | Highly hydrated bread and manufacturing method thereof | |
| JP2020167943A (en) | Grain flour composition for bakery food product, dough for bakery food product, and bakery food product | |
| JP6185700B2 (en) | Bread manufacturing method and bread | |
| JP4859908B2 (en) | Bread flour composition containing rice flour | |
| JP6831947B1 (en) | Flour for bakery products, mixes for bakery products, and methods for manufacturing bakery products | |
| JP5943177B2 (en) | Rice flour for bread | |
| JP5558259B2 (en) | Germ rice mixed flour for confectionery | |
| JP2012179026A (en) | Rice flour blended flour for producing confectionery and confectionery using the same | |
| JP7293073B2 (en) | Method for producing frozen dough for proof-fermented bread and method for producing bread | |
| JP5861232B2 (en) | Bread rice flour and rice flour composition | |
| JP2004201507A (en) | Method for baking | |
| JP5065314B2 (en) | Manufacturing method of square bread with rice flour | |
| JP5352521B2 (en) | Bread making agent and bread using bread making agent | |
| JP6757167B2 (en) | Bread quality improver and its manufacturing method, and bread manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20111125 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20120926 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20121005 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20121130 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20121220 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20130211 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20130312 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20130314 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5226500 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20160322 Year of fee payment: 3 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |