JP2012095578A - Rice-blended bread dough, rice-blended bread obtained using the same, and method for making them - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide technologies which solves such problems as defective bread-making and early aging in making rice-blended bread dough containing rice and/or rice flour as raw materials, and can apply the equipment and processes for making regular 100% wheat flour bread as they are.SOLUTION: There is provided the rice-blended bread dough containing a gelatinized substance obtained by heating rice and/or rice flour together with water of at least twice of the amount (converted to the weight) of the rice and/or rice flour. There is also provided: the method for making the rice-blended bread dough by obtaining the gelatinized substance by heating the rice and/or rice flour together with water of at least twice of the amount (converted to the weight) of the rice and/or rice flour, and blending the gelatinized substance; and the method for making the rice-blended bread by using the rice-blended bread dough.

Description

  The present invention relates to rice-blended bread dough, rice-blended bread obtained using the same, and methods for producing the bread.

  As a rice diversion method, so-called rice flour bread obtained by mixing rice flour with wheat flour has been proposed. Rice flour bread has problems such as inferior bread-making properties (hard, inferior in swellability, etc.) and fast aging compared to ordinary 100% wheat flour bread.

  As a technique for solving such a problem, for example, in Patent Document 1, the raw rice and / or rice flour is hydrated and cooked, amylase treatment is performed at the time of cooking and / or after cooking, and then the enzyme is deactivated. It is described that a rice dough having an excellent bread-making property and a slow aging speed can be obtained by blending swollen rice or pulverized swollen rice with a rice filling obtained by processing.

JP 2010-187559 A

  However, in the method of Patent Document 1, it is necessary to set conditions for the addition of amylase, enzyme reaction, and inactivation, which requires examination of the conditions, labor in work, and cost for purchasing amylase, There was a risk of inferior efficiency and cost. Moreover, in order to perform these series of reaction, there exists a possibility that the installation different from the bread | pan which uses a normal wheat flour as a raw material may be required, and when applying to the bread industry, there existed a possibility of becoming a problem.

  In the first place, the technology of blending rice into bread dough in a boiled state was said to be practically difficult to apply to the large-scale bakery industry in terms of handling, etc., because the amount of water added during bread production was excessive. (For example, refer to the description in paragraph [0004] of Patent Document 1). Moreover, it was common sense to say that adding rice cooked rice (boiled rice) obtained only by cooking without adding enzymes to bread is something that should be avoided because the graininess of rice remains in bread. For example, see the description of paragraph [0016] in Patent Document 1).

  Moreover, the bread obtained by the method of Patent Document 1 is not sufficient in terms of bread-making property, particularly in terms of maintaining expandability and expandability after storage.

  The object of the present invention is to eliminate problems such as poor bread-making properties and rapid aging in the production of rice-blended bread dough containing rice and / or rice flour as a raw material, and over conventional wheat flour 100% bread or more. The purpose is to provide a technology that can be applied to the manufacturing equipment and processes in the production of bread that is 100% higher than usual flour.

The present invention provides the following [1] to [8].
[1] A rice-blended bread dough containing gelatinized material obtained by heating rice and / or rice flour with water at least twice the amount of the rice and / or rice flour (weight conversion).
[2] The rice blended bread dough according to [1], wherein the gelatinized product contains 15% by weight or more based on the total weight of the rice blended bread dough.
[3] The rice-blended bread dough according to [1] or [2], further containing grain raw materials other than rice and rice flour.
[4] In the above [3], the mixing ratio (weight ratio) of the rice and / or rice flour to the total weight of the rice and / or rice flour and the grain raw material other than the rice and rice flour is 10% by weight or more. The listed rice-containing bread dough.
[5] Rice-blended bread dough in which rice and / or rice flour is heated with water at least twice the amount of the rice and / or rice flour (weight conversion) to obtain a gelatinized product, and the gelatinized product is blended Manufacturing method.
[6] The production method according to [5], wherein water is blended with the gelatinized material, and the blending amount of the water is an added water amount calculated by the following formula.
[Formula] Added water content = target water content-water content contained in gelatinized material [7] Rice blended bread dough according to any one of [1] to [4] above, or [5] or [6] above The manufacturing method of the rice mixing bread | pan using the rice mixing bread dough obtained by the manufacturing method of description.
[8] A method of using a gelatinized product obtained by heating rice and / or rice flour with water at least twice as much as the weight of the rice and / or rice flour (weight conversion) as a raw material for rice-mixed bread dough.

  ADVANTAGE OF THE INVENTION According to this invention, the rice mixing | blending bread dough with better bread-making property (expansion etc.) than the conventional flour bread | pan is provided. Bread obtained using the above-mentioned rice-blended bread dough is excellent in bread-making properties (swelling and soft), has a slow aging, and provides a bread that is superior to a normal 100% flour bread. In addition, the texture is soft, plump and sweet. Further, the above effect is an effect obtained without adding a special additive such as an enzyme.

  According to the present invention, the above-described rice-blended bread can be obtained simply and economically with the same production equipment and steps as in the production of 100% wheat flour bread other than the raw materials. The rice bread dough provided in the present invention has fluidity and is excellent in handling. Not only is it suitable for industrial use, including industrial production, it can also be used for home bakery as a household product, and can be used for the production of a wide range of rice-mixed bread regardless of the production scale.

1-1 is a graph showing the loaf height of bread samples obtained in Examples and Comparative Examples. FIG. 1-2 is a graph showing specific volumes of bread samples obtained in Examples and Comparative Examples. FIG. 2 is an explanatory diagram schematically showing the position of the crumb in the bread sample. FIG. 3 is an explanatory view schematically showing the compression direction to the crumb in the creep test. FIG. 4 is an explanatory view schematically showing a four-element forked viscoelastic model. FIG. 5-1 is a graph showing the instantaneous elasticity of crumbs of bread samples obtained in Examples and Comparative Examples. FIG. 5-2 is a graph showing delayed elasticity of crumbs of bread samples obtained in Examples and Comparative Examples. FIG. 5-3 is a graph showing delayed viscosity of crumbs of bread samples obtained in Examples and Comparative Examples. FIG. 5-4 is a graph showing the permanent viscosity of crumbs of bread samples obtained in Examples and Comparative Examples. FIG. 6A is a graph showing the average bubble area of crumbs of bread samples obtained in Examples and Comparative Examples. FIG. 6-2 is a graph showing the average number of bubbles in crumbs of bread samples obtained in Examples and Comparative Examples. FIG. 6-3 is a graph showing a crumb bubble area ratio of bread samples obtained in Examples and Comparative Examples. FIG. 7-1 is a graph showing temporal changes in the instantaneous elasticity of crumbs of bread samples obtained in Examples and Comparative Examples. FIG. 7-2 is a graph showing changes over time in the delayed elasticity of crumbs of bread samples obtained in Examples and Comparative Examples. FIG. 7-3 is a graph showing changes over time in the delayed viscosity of crumbs of bread samples obtained in Examples and Comparative Examples. FIG. 7-4 is a graph showing the change over time of the permanent viscosity of the crumbs of the bread samples obtained in Examples and Comparative Examples. FIG. 8A is a trace view of photographs of bread cross-sections of Example 3 and Comparative Example 3 of Example. FIG. 8-2 is a trace diagram of photographs of bread cross-sections of Example 4 and Comparative Example 4 of Example.

  In this invention, the rice mixing | blending bread dough contains the gelatinized material of rice and / or rice flour. The gelatinized material is prepared by heating rice and / or rice flour with water. That is, the gelatinized product is rice cake (gelatinized rice) prepared by heating rice with water, gelatinized rice powder prepared by heating rice flour with water, and the gelatinized rice and gelatinized rice flour A mixture of

  Rice is the seed part of rice. Rice is classified into paddy rice and upland rice depending on the cultivation method, and any of them may be used in the present invention, and rice is preferable. Rice is classified into Japonica rice, Indica rice, Japanica rice and the like in terms of shape and taste, and any of them may be used in the present invention, and among them, it is preferable to use Japonica rice. The rice is classified into white rice, germinated brown rice, germinated rice and the like according to the degree of polished rice, etc., and any of them may be used in the present invention, and among them, white rice and germinated brown rice are preferable, and white rice is more preferable. Furthermore, rice is classified into sticky rice and sticky rice depending on the type of starch contained, and any of them may be used in the present invention, and sticky rice is preferred.

  Rice flour is a powder obtained by milling rice. Examples of the rice flour obtained by milling glutinous rice include upper fresh flour (upper flour), infant flour (infant flour), fine dust (fine flour) and Li Farine. Examples of rice flour obtained by milling glutinous rice include white ball flour (cold chilled flour), rice bran flour (boiled rice flour), fertilizer flour, Domyoji flour, cold plum powder (powdered baked rice cake), and fallen rice flour Is done.

  The weight of water added to rice and / or rice flour is twice or more the amount of rice and / or rice flour. If it is less than twice the amount, the degree of gelatinization will be insufficient and the desired effect of the present invention will not be obtained, and the handling of the resulting gelatinized product will be poor. Preferably it is 3 times or more, More preferably, it is 3.5 times or more, More preferably, it is 4 times or more. The upper limit of the weight of water is not particularly limited, but is usually 10 times or less the weight of rice and / or rice flour.

  The conditions at the time of heating rice and / or rice flour with water are not particularly limited as long as the rice and / or rice flour are gelatinized (alpha-modified). Gelatinization is a phenomenon in which starch contained in rice or rice flour absorbs water and the starch granules are disintegrated by heating to form a transparent gel. The gelatinization does not require the rice and / or rice flour to be completely gelled, and there is no problem even if rice grains remain as long as a certain amount of transparent paste is formed. Rather, rice flour is powdery and contains a large amount of damaged starch, so that heating with water tends to absorb more moisture than rice and substantially reduce moisture used for gelatinization. Therefore, it is preferable to use rice because gelatinization proceeds even if rice grains remain, and a rice-blended bread having a strong swelling (fluffy) and a strong sweetness can be obtained.

  When heating rice with water, in addition to the method of adding water directly to the rice and heating it, a method of adding water to the cooked rice and heating it may be used. In the latter method, the amount of water added to the cooked rice is such that the total amount of water added to the rice when obtaining cooked rice is more than twice the amount of rice used for cooking rice. And In the present invention, if rice itself is used as a raw material, it can be directly subjected to heating without requiring pretreatment such as pulverization in advance, which is more efficient in terms of labor and economy.

  For heating, heating means such as a rice cooker, a pan, a pressure cooker, an electromagnetic cooker (eg, a microwave oven) can be used. The heating temperature and time vary depending on which heating means is used, and it is difficult to uniquely identify the heating temperature. The time during which gelatinization is sufficiently performed without the rice being burnt is appropriately adjusted. The heating conditions may be adjusted according to a condition mode (for example, bowl mode) built in the heating means.

  Before heating rice and / or rice flour with water, the rice and / or rice flour may be immersed in water. The immersion time is usually about 10 to 120 minutes.

  When heating rice and / or rice flour with water, the preparation of enzyme (for example, α-amylase, beta-amylase, glucoamylase) and the substance containing the enzyme (for example, malt, rice) I) Components such as sugars and acids are not added. Thereby, the point which provides the technique which can apply the same manufacturing equipment and process as the objective of this invention which is the bread | pan of normal 100% flour is impaired.

  The weight of gelatinized material (content of gelatinized material) in the total weight of the rice blended bread dough is preferably 15% by weight or more, more preferably 25% by weight or more, and preferably 35% by weight or more. Further preferred. This is because if it is less than 15% by weight, it may be difficult to distinguish the difference from the normal bread of 100% flour.

  The rice-blended bread dough usually contains grain raw materials other than the rice and rice flour. Examples of the grain material include wheat flour, barley flour, rye flour, corn flour (corn flour), buckwheat flour, potato flour, sweet potato flour, tapioca flour and the like, and preferably wheat flour. Wheat flour is classified into strong flour, medium flour, weak flour, float flour, whole grain flour, Graham flour, semolina flour, etc., depending on the protein content and the nature of the gluten formed. In the present invention, any of these can be used without particular limitation, but it is preferable to use strong powder. The grain content can be appropriately adjusted according to the type of bread to be produced.

  In the present invention, the weight of rice and / or rice flour (that is, the dry weight of rice and / or rice flour used in the preparation of gelatinized material) contained in the rice-blended bread dough, including the weight thereof (that is, the total weight) , The total mixing ratio of the dry weight of rice and / or rice flour and the dry weight of grain raw materials other than rice and rice flour) is preferably 10% by weight or more, more preferably 15% by weight or more, More preferably, it is 25% by weight or more. If it is less than 10% by weight, it may be difficult to distinguish the difference from normal 100% wheat flour bread. As a result, a rice bread dough for a rice bread having a good bread-making property and less aging can be obtained.

  Water is usually added to rice-mixed bread dough. In the case of bread, the water content of bread dough in 100% flour bread is usually mixed after being added with a target of about 65% to 69% by weight with respect to the weight of the whole grain raw material including wheat. However, in the present invention, water has already been added at the stage of preparing the gelatinized material. The amount of water contained in the gelatinized product is obtained by subtracting the weight of rice and / or rice flour used in preparing the gelatinized product from the weight of the gelatinized product. Therefore, the amount of water added to the rice blended bread dough is determined in consideration of the amount of water contained in the gelatinized product. That is, water is added as the target water content-water content of gelatinized product = added water content. The target moisture content of the rice-blended bread dough can be appropriately adjusted according to the type of bread to be produced, and is generally 50% by weight to 80% by weight. In the case of rice-blended bread dough for bread, generally 60 % By weight to 70% by weight.

  Secondary ingredients that can be included in rice-blended bread dough include sugars (sucrose, maltose, glucose, lactose, sorbitol, glucose, invert sugar, fructose, dextrin, etc.), dairy products (eg skim milk powder), eggs, yeast food, shortening, Oils and fats (butter etc.) are illustrated. The mixing ratio of the auxiliary material to the rice-blended bread dough is appropriately determined according to the type of raw material, the type of bread, and the like.

  The rice-blended bread dough may contain additives as necessary. Examples of the additive include an emulsifier (eg, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soybean phospholipid), an oxidizing agent (eg, L-ascorbic acid, potassium bromate, etc.), Reducing agent (for example, L-cysteine), organic acids, enzymes (for example, protease, amylase, lipase, phospholipase, glutathione degrading enzyme), stabilizer (for example, locust bean gum, pectin, xanthan gum, guar gum, gellan gum) , Native gellan gum, carrageenan, tamarind seed gum, tara gum, cellulose and its derivatives, alginic acid, sodium alginate, water-soluble hemicellulose, etc.), inorganic salts, amino acids, peptides, proteins, etc. It is.

  The rice blended bread dough is obtained by mixing (mixing) raw materials containing the gelatinized material (gelatinized rice and / or gelatinized rice flour). As a method of mixing, it can carry out according to the preparation method of a normal bread dough. Specifically, examples include a method of mixing all raw materials by the direct plating method, a method of mixing at the time of mixing of the main seed in the main seed method, or a method of mixing by dividing at the time of the main seed and the main base. Is done.

  In the case of the method of mixing all ingredients by the straight rice cake method, when adding fats and oils such as shortening, butter, margarine, etc. as ingredients of rice-mixed bread dough, these ingredients are mixed after the other ingredients are first mixed to form gluten. It is preferable to add the oil.

  In mixing, a commonly used bread mixer can be used. Mixing is preferably performed under conditions where the temperature of the rice-blended bread dough is 24 ° C. or higher and 30 ° C. or lower, and the mixing speed is appropriately adjusted in consideration of temperature conditions and humidity conditions.

  An example is given below and demonstrates the procedure in the case of manufacturing the bread | pan as rice mixing | blending bread by the direct rice bran method using rice mixing | blending bread dough. After mixing all the ingredients of rice-mixed bread dough, primary fermentation is performed. The temperature condition of primary fermentation is usually 25 ° C. or higher and 30 ° C. or lower. The humidity is 65% RH or more and 90% RH or less. In the primary fermentation, a commonly used device, a so-called dough conditioner can be used.

  Following the primary fermentation, the bread dough with rice is divided, rolled, and bench time is taken. The bench time is usually 20 minutes or more and 90 minutes or less. Next, rice bread dough is molded. Examples of the molding include rolling (for example, a width of 3 to 6 mm). Thereafter, the bread dough is stuffed with rice blended bread dough (molded) and fermented in the proofer. The temperature condition of fermentation is usually 35 ° C. or higher and 45 ° C. or lower. The humidity condition is usually 60% RH or more and 90% RH% or less. The fermentation time can be set when the upper surface of the dough reaches slightly above the bread-shaped ground (for example, 1 cm or more), and is usually 30 to 100 minutes. Thereafter, it is baked in an oven or the like. The firing temperature is usually 200 ° C. or higher and 240 ° C. or lower.

  The kind of the rice compound bread which can be manufactured using the said rice compound bread dough is not limited to the bread of the said example. Specifically, in addition to bread, French bread, butter roll, table roll (table bread), pastries (Danish, croissant), sweet bread, cooking bread and the like are exemplified.

  Hereinafter, the present invention will be specifically described by way of examples.

  In the following Examples and Comparative Examples, “Cameriya” (Nisshin Flour Milling) was used as the strong flour. As for rice, Koshihikari from Ibaraki Prefecture in 2008 was used. The rice flour used was thin rice flour (Hari Co., Ltd.). For shortening, “Canary Eight” (NOF Corporation) was used.

Example 1 Manufacture of 15% by weight rice cake bread Bread dough having the raw material composition shown in Table 1 was prepared, and rice cake bread was produced by the straight rice cake method. The blending ratio shown in Table 1 is a ratio when the grain raw material (total amount of strong flour and rice) is 100% by weight. The total amount of cereal raw materials (total amount of strong flour and amount of rice) was 1000 g in total.

1. Preparation of rice cakes 600g (4 times amount) of water for 150g of rice is prepared in rice cooker (NP-NA10, ZOJIRUSHI CORP.) To prepare rice cake 696g (rice 150g, water 546g). did. The rice cooking conditions were the conditions of the rice cooker rice bowl mode. The obtained rice cake was cooled to room temperature and used for the next step.

2. Mixing and mixing of raw materials The cooked porridge was put in a bowl together with raw materials other than the shortening shown in Table 1, and mixed (mixed) using a mixer for bread making (KTM-10, Kanto Blender Industries, Ltd.). The amount of water added to bread dough in addition to rice cake was calculated as follows. The weight of the rice cake cooled to room temperature was measured, and the weight of the rice cake-the weight of the added rice = the water contained in the rice cake was determined. Here, since the weight of the rice cake was 696 g, the amount of water contained in the rice cake was 696 g-150 g = 546 g. The blending ratio (%) in Table 1 is a weight ratio (% by weight) to the grain raw material (strong flour + rice = 1000 g). Therefore, in order to make the water content of the bread dough 69% by weight (690g), 690g-546g = 144g was added in consideration of the water content of the previous koji.

  Mixing is first performed at a low speed (150 rpm) for 3 minutes and a medium speed (250 rpm) for 1 minute, and after adding a shortening, the bread dough temperature is finally 27 ° C. (ie, a low speed of 4 minutes, a medium speed). 1 minute). The pastry content of the resulting bread dough was 41.2% by weight.

3. From primary fermentation to baking Next, primary fermentation was performed. Primary fermentation was performed in a dough conditioner (NS-D923FA, Panasonic Corporation) set at 27 ° C. and 75% RH, and the time was 80 minutes.

  Further, the bread dough was divided into four pieces of 420 g and rounded. Thereafter, bench time (laying out the dough) was taken for 25 minutes in a dough conditioner set at 27 ° C. and 75% RH. In addition, the bread dough was rolled with a molder (WR-01, Oshikiri Co., Ltd.) set to a rolling width of 4.5 mm. Afterwards, a dough filled with dough in a trapezoidal bread loaf with an inner dimension of 9 cm at the top, 7 cm at the bottom, 8 cm in height, and 19 cm in depth, was set at 38 ° C. and 85 RH% (Talk Hoiro, Tokura Corporation) ) In the fermentation. The end of fermentation was defined as the time when the upper surface of the bread dough reached 1 cm above the bread-shaped ground. As a result, the fermentation time was about 50 minutes. Then, it baked for 20 minutes at 200 degreeC using oven (739 Shop Oven, Revenent International AB).

Example 2 Manufacture of 15 wt% gelatinized rice flour bread Bread dough having the raw material composition shown in Table 2 was prepared to produce gelatinized rice flour bread. The blending amount shown in Table 2 is a ratio when the grain raw material (the total amount of strong flour and rice flour) is 100% by weight. The total amount of grain raw materials (total amount of strong flour and rice flour) was 1000 g in total.

1. Preparation of gelatinized rice flour 600 g of water was added to 150 g of rice flour and heated in a microwave oven set to 500 W (NE-R3200, Panasonic Corporation) for 5 minutes to prepare 728 g of gelatinized rice flour (150 g of rice flour, 578 g of water). . The obtained gelatinized rice flour was cooled to room temperature and subjected to the next step.

2. Mixing and mixing of raw materials 728 g of the prepared gelatinized rice flour was placed in a ball together with raw materials other than the shortening shown in Table 2 and mixed. The amount of water added to bread dough in addition to gelatinized rice flour was calculated as follows. The weight of gelatinized rice flour cooled to room temperature was measured, and the weight of gelatinized rice flour−the weight of gelatinized rice flour charged = the water contained in the gelatinized rice flour was determined. Here, since the weight of gelatinized rice flour was 728 g, 728 g-150 g = 578 g was the amount of water contained in the gelatinized rice flour. The blending ratio (%) in Table 2 is a weight ratio (% by weight) to the grain raw material (strong powder + rice = 1000 g). Therefore, in order to make the water content of the bread dough 69 wt% (690 g), 690 g-578 g = 112 g was added in consideration of the water of the gelatinized rice flour.

  Mixing is first performed at a low speed (150 rpm) for 2 minutes and a medium speed (250 rpm) for 3 minutes, and after adding a shortening, the bread dough temperature finally reaches 27 ° C. (ie, a low speed of 2 minutes, a medium speed). Speed 4 minutes, high speed (370 rpm) 1 minute). The pastry content of the resulting bread dough was 43.1% by weight.

3. From primary fermentation to baking, the same process as in Example 1 was performed to obtain rice-blended bread.

Comparative Example 1 Production of Wheat Bread In Example 1, everything was the same except that wheat flour was used instead of rice. That is, a bread sample was prepared with a total grain amount (wheat only) of 1000 g.

Comparative Example 2 Production of Rice Flour Bread In Example 2, everything was the same except that water was not added to the rice flour and heated. That is, in Example 2, rice flour was mixed with other raw materials as they were to prepare a bread sample in the same manner.

Example 3 Production of 20% by weight rice cake bread In Example 1, the amount of rice was 20% by weight (200g), the amount of strong flour was 80% by weight, The amount of water added is 600 g (three times the amount), and the amount of water added together with other raw materials is 80 g (total 600 g (60% by weight)) with respect to the obtained porridge 720 g (200 g of rice, water 520 g). Except having done, it carried out similarly to Example 1 and obtained the porridge bread.

Example 4 Production of 25% by weight rice cake bread In Example 1, the amount of rice was 25% by weight (250 g), the amount of strong flour was 75% by weight, The amount of water added is 750 g (three times the amount), and the amount of water added together with other raw materials is 0 g (662 g (66 wt% in total)) with respect to the obtained porridge 912 g (rice 250 g, water 662 g). Except having done, it carried out similarly to Example 1 and obtained the porridge bread.

Comparative Example 3 Production of 20% by weight rice bread In Example 3, instead of rice cake, 438 g of rice (200 g of rice, 238 g of water) obtained by adding 320 g of water (1.6 times the amount) to rice and cooking. ) And the amount of water added to the rice together with other ingredients was changed to 362 g (total 600 g (60 wt%)) to obtain rice bread.

Comparative Example 4 Production of 25% by weight rice bread In Example 4, instead of rice cake, 568 g of rice obtained by adding 400 g (1.6 times the amount of water) to rice and cooking rice (250 g of rice, 318 g of water) ), And the amount of water added to the rice together with other ingredients was changed to 344 g (total 662 g (66 wt%)) to obtain rice bread.

Table 3 summarizes the implementation conditions of Examples 1 to 4 and Comparative Examples 1 to 4. The blending amount shown in Table 3 is a ratio when the grain raw material (total amount of strong flour and rice flour) is 100% by weight.

  The following instrumental measurements were performed on the bread obtained in each example and comparative example.

[Equipment measurement 1: Measurement of pan shape]
In each Example and Comparative Example, after baking, each bread sample (loaf) taken out from the bread mold was cooled at room temperature for 1 hour. Thereafter, each bread sample was subjected to weight measurement and shape measurement using a laser volume meter (SELNAC-WinVM2100A, Astex Co., Ltd.). By these measurements, loaf height (maximum height) and specific volume, which are indicators of bread expandability, were obtained.

The loaf height of the bread samples obtained in Examples 1 and 2 and Comparative Examples 1 and 2 is shown in FIG. 1-1, and the specific volume is shown in FIG. 1-2. Tukey's test was performed on each numerical value to confirm whether a difference was recognized at a 5% significance level. Of the four types of bread samples, rice cake bread (Example 1) was the largest in both loaf height (13.0 cm) and specific volume (4.51 cm ³ / g) and was therefore the most expanded bread. . The rice cake bread was significantly larger in both loaf height and specific volume than the gelatinized rice flour bread, exceeding the wheat bread. In addition, gelatinized rice flour bread (Example 2) is significantly larger in loaf height and specific volume than rice flour bread (Comparative Example 2), and is equivalent to wheat bread (Comparative Example 1) (4.30 cm ³ / g). showed that. Gelatinized rice flour bread (Example 2) showed a slightly lower value than rice cake bread (Example 1), which is presumed to be due to a difference in starch damage and a difference in water absorption between rice and rice flour. These results show that the rice-blended bread dough of the present invention can be used for the preparation of bread having an expansibility equal to or higher than that of normal wheat bread.

[Instrumentation measurement 2] Measurement of viscoelasticity and bubble images Each bread sample (loaf) obtained in Examples 1 and 2 and Comparative Examples 1 and 2 is placed in a polyethylene bag and stored at room temperature to prevent drying. The test was conducted one day after the completion of firing.

  Each bread sample (loaf) was cut into slices having a thickness of 2 cm using a bread slicer (A-70, Hakura Seiki). Furthermore, from the slice at the center, an ultrasonic cutter (USC-3305-2, Yamaden Co., Ltd.) was used to cut out a cube with a side of 20 mm as shown in FIG. did. The viscoelasticity of this crumb was measured, and the obtained viscoelasticity measurement value was used as a representative value for the entire loaf.

  Using a creep meter (RE2-30005S, Yamaden Co., Ltd.) equipped with a 55mm diameter disk-shaped plunger, the creep test of the crumb was carried out with a load of 0.1N and a measurement time of 2 minutes (load 1 minute, dehumidification 1 minute) did. The compression direction was a direction perpendicular to the surface cut by the slicer (FIG. 3). In order to prevent drying, the sample was stored in a plastic sealed container until immediately before measurement.

Further, the four-element forked viscoelastic model shown in FIG. 4 was applied to the obtained time-strain data. The relationship among strain, time, stress and viscoelastic coefficient in this model is expressed as the following equation (1).
(Ε: strain, t: time, σ ₀ : stress, E ₀ : instantaneous elasticity, E ₁ : delayed elasticity, η ₁ : delayed viscosity, η _N : permanent viscosity)

  Statistical analysis software JMP7 (SAS Institute. Inc) was used for calculation of each viscoelastic coefficient.

  An image scanner (GT-X970, Seiko Epson Corporation) was used to image a cross section of the crumb sample perpendicular to the compression direction when measuring viscoelasticity (Fig. 3), and the image scanner attached software ( A 16-bit grayscale image in TIF format was obtained by Epson Scan, Seiko Epson Corporation. During measurement, the entire sample was covered with a light shielding case to prevent external light.

  A square area with a side of 10.1 mm (60 × 60 pixels) is selected from the center of the obtained image, and bubble detection is performed by binarization. The average bubble area, the number of bubbles per unit area (average bubble number), and Three bubble parameters were obtained: the ratio of the bubble area to the total area (bubble area ratio). Bubble detection by binarization has been reported (Mario Shibata, Junichi Sugiyama, Mizuki Tsuji, Kaori Fujita, Takehiro Sugiyama, Mitsue Kagawa, Tetsuya Araki, Hiroshi Nabeya, Yasuyuki Sagara and bread viscoelasticity and bubble structure (Sudachi) Development of a method for quantifying the relationship of the above, based on the method described in Shokugan, 57, 296-303, (2010)).

  Numerical analysis software MATLAB R2010a (Mathworks Inc.) was used for the above image processing.

  Further, for the crumbs of the bread samples on the first day, the second day and the third day after the end of baking in Example 1 and Comparative Examples 1 and 2, the same viscoelastic coefficient as described above was calculated, and the change over time was calculated. Considered.

  5-1 to 5-4 show viscoelastic coefficient calculation results for each crumb. Significant differences between wheat bread (Comparative Example 1) and rice flour bread (Comparative Example 2), and gelatinized rice flour bread (Example 2) and rice cake bread (Example 1) in each viscoelastic coefficient excluding delayed elasticity Was not found, but there was a difference between the two groups. That is, it was found that the gelatinized rice flour bread (Example 2) and the rice cake bread (Example 1) had lower viscoelasticity, that is, softer than the wheat bread (Comparative Example 1) and the rice flour bread (Comparative Example 2). . This result shows that the rice-blended bread dough of the present invention can be used to prepare bread that is softer and harder than conventional wheat bread and rice flour bread.

  6-1 to 6-3 show the bubble parameter calculation results (average bubble area, bubble number, and bubble area ratio) for each crumb. No difference between bread samples was detected in any of the bubble parameters. That is, it turned out that the bubble structure of each bread sample obtained by the Example and the comparative example can be considered the same. The result that viscoelasticity is different but the bubble structure is the same is that the difference in viscoelasticity is not caused by the bubble part of the crumb but by the difference in physical properties of the bubble wall (solid phase part). It is guessed.

  FIGS. 7-1 to 7-4 show changes with time in the viscoelastic coefficient of each crumb. It was found that rice cake bread (Example 1) had less change in viscoelasticity with time compared to wheat bread (Comparative Example 1) and rice flour bread (Comparative Example 2). This result has shown that the rice mixing bread dough of this invention can be used for preparation of the bread | pan whose aging was suppressed rather than the conventional wheat bread and rice flour bread | pan.

[Visual comparison]
Each bread sample (loaf) obtained in Examples 3 and 4 and Comparative Examples 3 and 4 and 1 day after baking was cut, and the expansibility of the bread was visually compared.

  FIG. 8-1 shows a photograph of the bread section of Example 3 (left side) and Comparative Example 3 (right side), and FIG. 8-2 shows a photograph of the bread section of Example 4 (left side) and Comparative Example 4 (right side). Are shown respectively. Rice cake bread (Example 3) containing 20% by weight of rice was more bulging than rice bread (Comparative Example 3) having the same mixing ratio. Similarly, rice cake bread (Example 4) containing 25% by weight of rice was stronger in swelling than rice bread (Comparative Example 4) having the same mixing ratio. This result has shown that the rice mixing | blending bread dough of this invention can be used for preparation of the bread | pan which was excellent in bread-making property rather than rice bread.

〔sensory evaluation〕
Twenty-eight panelists (13 boys and 15 girls) taste the wheat bread of Comparative Example 1, the rice flour bread of Comparative Example 2, and the rice cake bread of Example 1 and rank each of the following sensory evaluation items. The appraisal was obtained.

Sensory evaluation items:
・ A feeling of plumpness (the higher the softness, the softer the higher ranking)
・ Sweetness (the stronger the higher the order)

  Table 4 shows the average rank of each evaluation item. It was revealed that rice cake bread had the highest plumpness and sweetness. The feeling of plumpness is consistent with the viscoelasticity results of FIGS.

  From the above, by adding gelatinized rice flour or rice that has been gelatinized to a koji state, bread that has better softness and expandability than conventional bread without adding a quality improver such as gluten It has been found that it is possible to prepare Gelatinized rice and gelatinized rice flour, unlike rice flour, have high viscosity and are sticky. Therefore, it is considered that they stretched and further organized during mixing to form a structure that stores bubbles like gluten. Therefore, the rice-containing bread dough of the present invention changes the physical properties of the rice depending on the degree of gelatinization of the gelatinized rice and / or gelatinized rice flour used, and as a result, the possibility of preparing bread with various physical properties is suggested. The Particularly, rice-mixed bread dough using gelatinized rice does not incur a milling cost and is excellent in industrial workability because gelatinized rice itself has fluidity. Therefore, a wide range of applications are expected, from retail bakery to production at a large bakery factory.

Formulation Example 1 (10% wt porridge blended bread dough)
In Example 1, the amount of rice was 10% by weight (100 g), the amount of strong flour was 90% by weight (900 g), and the amount of water added to the rice during the preparation of rice cake was 200 g ( The amount of water added together with other raw materials to 270 g of rice cake (270 g of rice, 170 g of water) was changed to 520 g (total 690 g (69 wt%)). In the same manner, bread dough (gelatin content 15.9% by weight) was obtained.

Formulation Example 2 (Bread dough with 15% by weight porridge)
In Example 1, the amount of water added to rice during the preparation of rice cake was 300 g (double amount), and the amount of water added together with other raw materials to the obtained rice cake 405 g (rice 150 g, water 255 g) Was carried out in the same manner as in Example 1 except that the amount was changed to 435 g (total 690 g (69 wt%)) to obtain bread dough (gelatin content 24 wt%).

Formulation Example 3 (15% by weight rice cake mix bread dough)
In Example 1, the amount of water added to rice during the preparation of rice cake was 450 g (three times the amount), and the amount of water added together with other ingredients to the obtained rice cake 540 g (rice 150 g, water 390 g) Was performed in the same manner as in Example 1 except that the amount was 300 g (total 690 g (69 wt%)) to obtain a bread dough (gelatin content 32 wt%).

Formulation Example 4 (10% wt porridge blended bread dough)
In Example 1, the amount of rice was 10% by weight (100 g), the amount of strong flour was 90% by weight (900 g), and the amount of water added to the rice during the preparation of rice bran was 300 g ( The amount of water added with other raw materials to 430 g (total 690 g (69% by weight)) of the obtained porridge 360 g (rice 100 g, water 260 g) In the same manner, bread dough (gelatin content 21% by weight) was obtained.

Claims (8)

  A rice-containing bread dough containing gelatinized material obtained by heating rice and / or rice flour with water at least twice the amount of the rice and / or rice flour (weight conversion).   The rice blended bread dough according to claim 1, wherein the gelatinized product contains 15% by weight or more based on the total weight of the rice blended bread dough.   Furthermore, the rice mixing | blending bread dough of Claim 1 or 2 containing grain raw materials other than rice and rice flour.   The rice blend according to claim 3, wherein a blending ratio (weight ratio) of the rice and / or rice flour with respect to a total weight of the rice and / or rice flour and a grain raw material other than the rice and rice flour is 10% by weight or more. Bread dough.   A method for producing rice-blended bread dough, wherein rice and / or rice flour is heated with water at least twice the weight of the rice and / or rice flour (weight conversion) to obtain a gelatinized product, and the gelatinized product is blended. . The production method according to claim 5, wherein water is blended together with the gelatinized material, and the blending amount of the water is an added water amount calculated by the following formula.
[Formula] Water content added = target water content-water content in gelatinized material   The manufacturing method of the rice mixing | blending bread using the rice mixing | blending bread dough as described in any one of Claims 1-4, or the rice mixing | blending bread dough obtained by the manufacturing method of Claim 5 or 6.   The method of using the gelatinized material obtained by heating rice and / or rice flour with the water more than twice the amount (weight conversion) with respect to the weight of the said rice and / or rice flour as a raw material of rice mix | blending bread dough.