JP2010246500A - Bakery food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To efficiently produce a bakery food which is a bread or baked confectionery with desirable mouth feeling including no wheat gluten, especially without causing wheat allergy. <P>SOLUTION: A high frequency current is made to flow by bringing a yeast fermented dough 1A as an electric resistance body into contact with the metallic electrodes 3 and 4 so as to be pinched to generate a heat amount. At that time, the yeast fermented dough 1A is uniformly heated in a short time, and starch granules are not disrupted. Thus, the whole yeast fermented dough is baked in a short time in such a state that starch is not gelatinized. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a bakery food such as bread and baked confectionery and a method for producing the same.

  In general, bread, which is one of the main foods, uses rice as a raw material instead of wheat. This is done for the purpose of effective use of surplus rice, for the purpose of producing bread that can be eaten by wheat allergic patients, and for various purposes such as improving the texture. Etc. is usually used.

  Incidentally, rice contains 6 to 10% of protein by weight of brown rice, but they are mainly glutelin and prolamin, and there are a small amount of albumin and globulin, but they do not have viscosity and strength like wheat gluten. The same applies to grains other than wheat (also referred to as cereals; the same shall apply hereinafter) with a low gluten content.

  In such a bread containing rice flour, when part of the flour is replaced with rice flour, the rice flour is blended to such an extent that the bread structure of wheat gluten is not impaired, and the bread structure necessary for the texture of the bread is maintained. Yes.

  However, in this method, wheat gluten, which should be excluded, remains the main component of the bread skeleton for wheat allergic patients, so it has not been a food from which allergens have been sufficiently removed.

  For wheat allergy patients, when rice flour bread that does not use wheat is desired, rice flour is used as a flour dough material, and thickened polysaccharide is used to form a dough film instead of wheat gluten. It is known to add pregelatinized starch as an inhibitor (Patent Document 1).

  In addition, Joule heating is used for heat sterilization treatment of fluid food such as liquid, and it may be used for preliminary heating of fishery surimi (Patent Document 2).

JP 2006-158298 A JP-A-8-140634

  However, as described in Patent Document 1, in a bread using thickened polysaccharides or pregelatinized starch instead of wheat gluten, even if bubbles formed by fermentation can be maintained until after baking, a thickener. In the case of starch and pregelatinized starch, the texture of bread was not sufficient compared to the original wheat bread.

  In addition, as described in Patent Document 2, Joule heating is a heating method used for heat sterilization and preheating, but since it is an internal heating method in which the object to be heated is not burnt, It was not adopted as a heating means instead of firing.

Accordingly, an object of the present invention is to solve the above-mentioned problems and to make bakery foods such as bread and baked confectionery that do not contain wheat gluten have a preferable texture, and in particular without causing wheat allergy. It is to make it a bakery food that can be eaten with a good texture.
Moreover, in the invention which concerns on the manufacturing method of bakery food, it is producing efficiently bakery food which does not raise wheat allergy and has a sufficient food texture.

  In order to solve the above-mentioned problems, in the present invention, starch is the main component, and it is composed of a fired product of yeast fermented dough that does not contain wheat gluten, and this fired product is formed with a porous structure in which β starch is mixed. The bakery food consisting of

  The bakery food of this invention comprised as mentioned above consists of a baked material formed with the porous structure | tissue where beta starch is mixed, and this thing does not gelatinize the starch granule in gelatinous form (alpha starch). When three-dimensional network-like porous structure is formed by yeast fermentation in the state of β starch, and then fired, the fired product is in a state where β starch is mixed and maintains the porous structure. is there.

  Therefore, even if it does not contain wheat gluten, which has a strong viscosity, a solid bread structure mainly composed of β starch is formed, so that it does not cause wheat allergy and is a bakery food with a good texture.

  In order to obtain such a bakery food, it is appropriate that the yeast fermented dough before baking is a yeast fermented dough composed of β starch containing starch as a main component and containing 25% by weight or more of rice flour. This is preferable in order to sufficiently obtain a moist and moist feeling. Examples of such bakery foods include bread or baked goods.

  In addition, in order to efficiently produce a wheat allergy-free food having a preferable texture as described above, a yeast fermented dough containing starch as a main component and not containing wheat gluten is prepared, and this dough is baked by Joule heating. It can be set as the manufacturing method of the bakery food which consists of this.

  According to the above-described production method, the entire yeast fermentation dough can be efficiently heated in a very short time at a uniform temperature from the surface to the center of the interior by Joule heating as energization heating.

  Therefore, when baked, the starch grains do not collapse, that is, the whole yeast fermented dough can be baked in a short time while it is not gelatinized in a gel state, and bears the texture of ordinary bread dough The texture due to the stickiness of wheat gluten can be supplemented with starch.

  In addition, in order to produce a bakery food with a good texture without causing wheat allergy in this way, and to prepare a baked color with a favorable appearance, after baking by Joule heating, a normal baking process using an oven or the like It is good also as a manufacturing method of the bakery food which adjusted the baking according to a consumer's preference.

  This invention contains wheat gluten because the yeast fermented dough that contains starch as the main ingredient and is baked by Joule heating is a bakery food made of a fired product formed of a porous structure in which β starch is mixed. Even if it is not, it becomes a bakery food having a preferable texture as bread or baked confectionery, and has an advantage of becoming a bakery food corresponding to wheat allergy.

  In addition, in the invention relating to the method for producing bakery foods, yeast fermented dough that does not contain wheat gluten is baked by Joule heating. There is an advantage that it can be manufactured well.

Explanatory drawing which shows the casting and fermentation process in the manufacturing process of embodiment Explanatory drawing of the apparatus used for the electric heating process in the manufacturing process of the embodiment The perspective view which shows the outer shape of the bread | pan demolded after baking in the manufacturing process of embodiment The perspective view which shows the outer shape of the secondary baking bread in the manufacturing process of embodiment

The bakery food of the embodiment and the manufacturing process thereof will be described below with reference to the accompanying drawings.
The yeast fermented dough used for the bakery food of this invention is mainly composed of starch and does not contain wheat gluten.
Starch is a carbohydrate obtained from plants, and cereals that are seeds of gramineous plants (excluding wheat) such as rice, barley, corn, millet, millet, and millet, and mosses such as bulbs, potatoes, and tapioca The vegetable food material containing starch such as can be used regardless of the kind or variety of the plant. In particular, rice flour may not be produced using a limited variety.

  Such starch can be used not only refined but also cereal powder. When using cereal powder such as rice flour, the particle size of the powder is about 3 to 200 μm as in the case of normal wheat flour. Finely pulverized products can be used. The pulverization can be performed using, for example, a freeze pulverizer, a roll pulverizer, an impact pulverizer, or the like, and a pretreatment such as an enzyme treatment may be performed before the pulverization so as to soften the plant cell membrane.

  Since the amount of starch obtained as described above is related to the adhesiveness of bread dough, it is preferable to blend so as not to reduce the efficiency of ordinary bread making operations such as kneading and splitting, Since it is also possible to adopt a manufacturing process in which primary fermentation is omitted and put into a mold and baked, it may exceed 20% by weight, which is considered to be the maximum blending amount in the prior art, for example, 25% by weight or more Can also be blended. Furthermore, in addition to starch-containing components such as rice flour, allergy-free components may be employed. For example, rice flour is used as a main ingredient of a powder raw material for bakery foods at 40% by weight or more, preferably 50% by weight or more, or a seasoning or additive. It is good also as what was mix | blended substantially 100 weight% except the component.

  Moreover, the yeast fermented dough should just be a thing which does not contain wheat gluten, mix | blends grain flours other than wheat (other than rice flour) suitably as starch, and uses a well-known baker's yeast (yeast), etc. It is a dough fermented by a general-purpose method, and it may not be an optimum dough that has limited yeast or fermentation processes.

And according to the manufacturing method of a normal bread, it is preferable to mix | blend a proper amount of about 2-4 weight% of yeast, about 1-2.5 weight% of salt, shortening, an emulsifier, and water.
As shown in FIG. 1, the mixed compound 1 may be subjected to secondary fermentation by omitting the primary fermentation and pouring it into a mold 2 for bread.

  The fired product in the present invention is mainly formed of a porous structure in which β starch is mixed. Usually, when yeast fermented dough is baked, in order to make the structure of the baked product porous, not only starch gelatinized into gelatinous form (α-starch), but also ingredients that maintain the structure like wheat gluten Although it is necessary, in the present invention, a three-dimensional network (three-dimensional network structure, porous structure) necessary for a tissue such as bread is formed by foaming by fermentation, and immediately fired in a short time by Joule heating. It does not require wheat gluten because it retains its shape.

In order to bake yeast fermented dough in a state where β starch is mixed, it is only necessary to bake in a short time and uniformly. As such a baking method, it is possible to generate Joule heat by high-frequency current heating in a short time. It is convenient and preferable for heating to the inside.
In the baked product obtained in this manner, the proportion of β starch in the total starch is preferably in the range of 10 to 50% by weight in order to maintain the structure and obtain a favorable texture.
That is, in order to form yeast fermented dough containing starch as a main component and not containing wheat gluten with a porous structure in which β starch is mixed, the yeast fermented dough 1A is baked by Joule heating as shown in FIG.

  The yeast fermented dough 1A, which is a food material, is used as an electrical resistor, and metal electrodes 3 and 4 made of aluminum, platinum, or titanium are brought into contact with each other so that a high frequency current of about 1 to 50 kHz is supplied from the power source 5. The amount of heat (unit: J: Joule) that is proportional to the product of the square of and the resistance of the conductor (unit: W: Watt) is generated.

  At that time, the yeast fermented dough is heated uniformly in a short time of about 3 to 10 minutes by self-heating so that the center temperature becomes about 100 ° C. The starch granules are gelatinized by such heating. The whole yeast fermented dough is rapidly heated uniformly and baked in a short time while it is in the state of β starch.

As shown in FIG. 3, the baked bread 1B is demolded and taken out.
By baking by Joule heating in this way, the texture caused by the stickiness of wheat gluten that bears the texture of ordinary bread dough can be supplemented with starch derived from rice flour.

  Moreover, as shown in FIG. 4, after firing by Joule heating, a normal firing process using an oven or the like may be used in combination so that the surface is colored further. It can also be set as the manufacturing method of bakery foods, such as baked bread 1C baked according to a user's preference.

  In the above-described embodiment, an example in which the primary fermentation is omitted and poured into the mold 2 to perform the secondary fermentation has been shown. However, the primary fermentation and the secondary fermentation are performed, and then the divided and rounded dough is separated into individual molds. It is also possible to perform joule heating by placing the electrode in contact with the electrode in this state.

In addition, in this invention, a well-known additive component may be mix | blended with yeast fermented dough, thickening polysaccharide may be added and fermentation gas may fully be contained in fermented dough, suppressing separation of fats and oils, fermentation An emulsifier may be blended so that the dough volume is sufficiently increased to form a soft bread structure. Of course, side foods such as dried fruits that are usually added to bread and baked confectionery may be blended.
In the same manner as described above, confectionery bread, muffin, waffle, pie, castella and other well-known baked confectionery can be produced.

A mixture of yeast-fermented dough containing rice flour as the main ingredient and not containing wheat gluten is placed in a bread-shaped mold, subjected to secondary fermentation at 37 ° C for about 1 hour, and then between two metal electrodes made of titanium. The yeast fermented dough was put in contact with each other, and a high frequency current of about 1 to 50 kHz was applied at 200 to 250 V to generate heat, and heated for 5 minutes.
The yeast fermented dough was baked by Joule heating in the same manner except that corn flour and tapioca starch were used instead of the above rice flour.

At that time, it was confirmed with a thermometer that the yeast fermentation dough self-heated so that the center temperature was about 100 ° C. The whole yeast fermented dough is baked by such heating. The surface of the demolded product was heated in an electric oven at 180 ° C. for 10 minutes to give a baked color to produce bread.
The obtained bread was confirmed to be a baked product formed by a porous structure having a larger proportion of β starch than α starch by component analysis. I had a feeling.

1 Formulation 1A Yeast fermentation dough 1B Bread 1C Ear bread 2 Type 3, 4 Electrode 5 Power supply

Claims (5)

  A bakery food comprising a baked product of yeast fermented dough that contains starch as a main component and does not contain wheat gluten, and the baked product is formed of a porous structure in which β starch is mixed.   The bakery food according to claim 1, wherein the yeast fermented dough containing starch as a main component and not containing wheat gluten is a yeast fermented dough containing 25% by weight or more of rice flour and not containing wheat gluten.   The bakery food according to claim 1 or 2, wherein the bakery food is bread or baked confectionery.   A method for producing a bakery food comprising preparing yeast fermented dough containing starch as a main component and not containing wheat gluten, and baking the dough by Joule heating.   A method for producing a bakery food, comprising baking externally by joule heating and then externally heating so that the surface is colored.

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