JP2012179024A - Flour blended with rice powder for making bread and alkaline noodle, rice powder food using the flour, and method for producing the food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide flour blended with alkali-treated rice powder having drastically favorable bakery quality and noodle-making quality, and to provide bread and alkali noodle having good quality using the same flour.SOLUTION: The flour blended with rice powder, extremely excellent in bakery quality and noodle-making quality compared with those of conventional flour blended with rice powder is prepared by blending an appropriate amount of alkali-treated rice powder having drastically favorable bakery quality and noodle-making quality to wheat flour having protein content of 13.5-18 mass%. Dramatically high-quality bread containing rice powder and alkali noodle compared with conventional ones are produced by using the flour blended with rice powder. The bread and the alkali noodle obtained by the method, each has total quality better than that of the conventional ones, and is excellent particularly in palate feeling (springy texture) and taste.

Description

  The present invention relates to a rice flour blended powder for bread making excellent in bread-making properties and a rice flour blended powder for producing alkali noodles excellent in noodle-making property, in which an appropriate amount of wheat flour having a protein content of 13.5% or more and alkali-treated rice flour are mixed. About. The present invention further relates to breads and alkali noodles having good quality produced using the blended powder and a method for producing the same.

  Conventionally, rice is mainly used for grain meals as rice, and is limited to Japanese confectionery such as dumplings, rice crackers, and sashimi, and has not been widely used for processing like flour. However, recently, a technique for pulverizing rice without producing a large amount of damaged starch has been developed, and a wide range of processing and utilization techniques for rice flour are being developed.

  However, studies so far have mainly been made on improvement of the method for milling rice flour, improvement of the bread making method for using the obtained rice flour for bread and noodles, and improvement of the noodle making method. About the milling method of rice flour, there are description in patent documents 1-4, for example, and there are description in patent documents 5-11 about improvement of a bread making method and a noodle making method.

JP-A-4-2877652 Japanese Patent Laid-Open No. 5-68468 Japanese Patent Laid-Open No. 11-32706 JP 2000-175636 A JP-A-5-15298 JP-A-6-7071 JP-A-7-184576 Japanese Patent Laid-Open No. 11-346690 JP 2001-169740 A JP 2001-327242 A JP 2002-95404 A

  These techniques have significantly improved the bread-making ability, noodle-making ability (mainly alkali noodles), etc. of rice flour. However, even though most examples add powdered gluten, thickening polysaccharides, etc. to improve bread-making properties and noodle-making properties, their bread-making properties and noodle-making properties (mainly alkaline noodles) Is still far inferior to that of flour. Furthermore, when powdered gluten, thickening polysaccharides, etc. are used, the flavor of the food obtained due to a unique gluten odor etc. is deteriorated, and the texture of bread and noodles is remarkably inferior due to the thickening polysaccharides. A new disadvantage arises. Under such circumstances, the current situation is that sufficient quality bread and alkali noodles cannot be produced using rice flour blended powder.

  Under these circumstances, bread and alkali noodle production using additive-free rice flour blended powders such as gluten and thickening polysaccharides are strongly desired to have bread-making properties and noodle-making properties comparable to or higher than wheat flour. At the same time, there is a strong demand for the development of techniques for producing characteristic breads and alkaline noodles that have the same quality as or higher than wheat flour products using rice flour blended powder and that have demonstrated the good characteristics of rice flour.

  An object of the present invention is to provide a rice flour blended flour of rice flour and wheat flour, which has a bread-making ability equal to or higher than that of wheat flour without using gluten and thickening polysaccharides. It is a further object of the present invention to provide a rice flour blended flour of rice flour and wheat flour, which has a noodle-making ability equal to or higher than wheat flour without using gluten and thickening polysaccharides. . In addition, another object of the present invention is to provide characteristic breads and alkali noodles in which the good characteristics of rice flour are exhibited using these blended powders.

  As a result of diligent research on the types and preparation methods of rice flour for solving the above problems, the types of flour blended with rice flour, particularly the protein content, the blending ratio of rice flour and flour, etc., the present invention has been completed. did.

The present invention is as follows.
[1]
A blended flour for bread making containing 95 to 60 parts by weight of wheat flour and 5 to 40 parts by weight of alkali-treated rice flour having a protein content in the range of 13.5 to 18% by weight, provided that The total of wheat flour and alkali-treated rice flour is 100 parts by mass. The blended powder, wherein the protein content is 0.01% by mass or more and 1.0% by mass or less, and the non-starch saccharide is rice flour of 1.0% by mass or more and 2.0% by mass or less.
[2]
A blend powder for producing alkali noodles containing 97 parts by weight to 75 parts by weight of wheat flour having a protein content in the range of 13.5% by weight to 18% by weight and 3 parts by weight to 25 parts by weight of alkali-treated rice flour, However, the total of wheat flour and alkali-treated rice flour is 100 parts by mass, and the alkali-treated rice flour has an average particle size of 3.0 μm or more and 20.0 μm or less, and the amount of damaged starch is 0.5% by mass or more and 5.0% by mass or less. The blended powder is a rice flour having a protein content of 0.01% by mass to 1.0% by mass and a non-starch saccharide of 1.0% by mass to 2.0% by mass.
[3]
The blended powder according to [1] or [2], which does not contain powdered gluten and thickening polysaccharide.
[4]
The blended powder according to any one of [1] to [3], wherein at least a part of the flour is a super-strong powder.
[5]
The blended powder according to any one of [1] to [4], wherein the rice flour is rice flour produced by a method including the following steps (1) to (3).
(1) A process of pulverizing raw rice grains together with an alkaline aqueous solution, or immersing rice powder obtained by pulverizing raw rice grains in an alkaline aqueous solution, and separating the treated rice flour from the alkaline aqueous solution,
(2) A step of immersing the separated rice flour in an alkaline aqueous solution and separating the treated rice flour from the alkaline aqueous solution, provided that this step is performed once or twice,
(3) Step of obtaining rice flour by arbitrarily dehydrating and / or drying the obtained rice flour after optionally washing with water and / or neutralizing [6]
A method for producing bread, wherein the bread is produced using the blended powder according to [1], [4] or [5] and without using powdered gluten and thickening polysaccharides.
[7]
A method for producing alkali noodles, wherein the blended powder according to [2], [4] or [5] is used and noodles are produced without using powdered gluten and thickening polysaccharides.
[8]
Bread produced using the blended powder according to [1], [4] or [5] and without using powdered gluten and thickening polysaccharides.
[9]
Alkaline noodles produced using the blended powder according to [1], [4] or [5] and without using powdered gluten and thickening polysaccharides.

  That is, the present invention has a particle size that is very small by appropriate alkali treatment, a very small amount of damaged starch, a low protein content, a small amount of non-starch saccharides, and bread-making and noodle-making properties when blended. By blending an appropriate amount of wheat flour with a high protein content with good bread-making properties and noodle-making properties into rice flour with a revolutionary goodness, it is possible to add conventional additives without adding additives such as gluten and thickening polysaccharides. In comparison, we developed rice flour blended powder with better bread-making and noodle-making properties. Furthermore, by using this rice flour blended powder, it is possible to provide characteristic breads and alkali noodles that have the quality equivalent to or higher than that of wheat flour products and that exhibit the good characteristics of rice flour.

  According to the bread of the present invention, the rice flour blended powder for alkaline noodles and the rice flour food using the same, the bread-making property and the noodle-making ability of the rice flour blended powder using the gluten-free rice flour blended powder are dramatically improved. can do. This effect is mainly due to the effect of alkali-treated rice flour and wheat flour with a high protein content, whose bread-making properties and noodle-making properties have been dramatically improved. This makes it possible to produce various types of breads and noodles of high quality equivalent to or higher than breads and alkaline noodles from commercially available strong powder and semi-strong powder using rice flour blended powder. As a result, bread and alkali noodles that have been produced mainly using outer wheat (foreign wheat) strong flour and semi-strong flour can be produced using domestic and regional rice flour and flour. Therefore, it is expected to make a great contribution to the expansion of rice consumption, which has been limited to conventional grain diets, and the demand for domestic and regional wheat.

[Blend powder]
The first aspect of the present invention is a bread containing 95 to 60 parts by weight of wheat flour and 5 to 40 parts by weight of alkali-treated rice flour having a protein content in the range of 13.5 to 18% by weight. It is a blended powder for production.
The second aspect of the present invention is an alkali containing 97 parts by weight to 75 parts by weight of wheat flour and 3 parts by weight to 25 parts by weight of alkali-treated rice flour with a protein content in the range of 13.5% to 18% by weight. It is a blended powder for producing noodles.
In any embodiment, the total amount of wheat flour and alkali-treated rice flour is 100 parts by mass, and the alkali-treated rice flour has an average particle size of 3.0 μm or more and 20.0 μm or less, and a damaged starch amount of 0.5% by mass or more and 5. The rice flour is 0% by mass or less, the protein content is 0.01% by mass or more and 1.0% by mass or less, and the non-starch saccharide is 1.0% by mass or more and 2.0% by mass or less.

<Wheat flour>
The wheat flour used in the blended flour of the present invention is wheat flour having a protein content in the range of 13.5 mass% to 18 mass%. In order to obtain a rice flour blended powder with no additives such as gluten, thickening polysaccharides, etc., with good bread-making or noodle-making properties, wheat flour having a protein content of 13.5% by mass or more is used. The protein content is preferably 14.0% by mass or more.

  On the other hand, the reason why the upper limit of the protein content of wheat flour is 18% by mass is as follows. (i) Even if an attempt is made to produce wheat for bread having a high protein content by topdressing or the like, the protein content of about 17% by mass is the limit in raw wheat (in the form of wheat grains). Even if the raw wheat is milled to prepare flour having a particularly high protein content, the protein content limit of the flour is about 18% by mass. (ii) In general, flour having a protein content of more than 18% by mass has high ash content and the like, and the flour color tends to be remarkably inferior even if the quality such as baking characteristics is good.

  As the flour having a protein content in the range of 13.5% by mass to 18% by mass, a commercially available flour for bread can be used. Bread flour is, for example, flour called semi-strong flour and strong flour. Furthermore, in this invention, wheat flour can also contain super strong wheat flour (super strong flour) in addition to bread flour. Super strong wheat flour (super strong flour) will be described later. In addition to bread flour, wheat flour can also contain medium flour and thin wheat flour. In that case, as long as the blended powder exhibits the characteristics of the present invention, it can be used in combination with bread flour. it can.

  The protein content of wheat flour is measured by near infrared spectroscopy by the method of Ito et al. (Ito et al., Food Sci. Technol. Res., 13, 121-128 (2007)) on a moisture content basis of 13.5% by mass. Defined value. In addition, in order to further improve the bread-making property and noodle-making property of the rice flour blend of the present invention, a method of using wheat flour having a certain level or higher protein strength than semi-strong flour, that is, semi-strong flour, strong flour, or super strong flour. More preferably, the dough obtained from a tough protein is very elastic, and contains flour containing 10% by mass to 30% by mass of super strong flour that meets the definition of super strong wheat described later. More preferably it is used. By blending an appropriate amount of the super strong flour, softening of the dough of the rice flour blended powder is suppressed, and it becomes possible to prepare a rice flour blended flour dough close to a normal bread flour dough. In addition, when wheat flour is a mixture of multiple types of flour, the average value of the protein content of each flour may be in the range of 13.5 to 18% by mass.

  The wheat flour used in the rice flour blended powder of the present invention has a water absorption of 65% by mass or more from the viewpoint of producing good bread with a good volume and alkaline noodles with good texture with this blended flour. preferable. From the same viewpoint, the water absorption of the flour is more preferably 67% by mass or more. Water absorption of wheat flour is defined as water absorption showing 500 BU in the farinograph by the AACC method (Approved Methods of the AACC, Method 54-21 The Association, St. Paul, MN (1991)). When using wheat flour having a protein strength above a certain level as described above, better bread and alkaline noodles can be produced if the flour exhibits a certain level or more of water absorption as described above.

  The blended flour for producing bread according to the present invention (first aspect) contains 95 to 60 parts by mass of the wheat flour and 5 to 40 parts by mass of alkali-treated rice flour. However, the total of wheat flour and alkali-treated rice flour is 100 parts by mass. When the alkali-treated rice flour is less than 5 parts by mass, the characteristics of adding rice flour are not fully exhibited, the good rice flavor, the moist feeling with rice flour addition is not sufficiently exhibited, and compared with 100% flour bread Therefore, the superiority cannot be fully demonstrated. When the amount of the alkali-treated rice flour exceeds 40 parts by mass, the protein content of the relative blended flour is lowered, so that the overall bread-making property of the blended flour is lowered, the specific volume of the bread is lowered, the inner phase of the bread is deteriorated, and excessively Detrimental effects such as sticky texture occur. By using the rice flour blended powder to which the alkali-treated rice flour having a content in the above range is added, breads having a good texture and taste can be prepared. From this viewpoint, it is preferable that the blended flour for producing bread of the present invention (first aspect) contains 10 to 30 parts by mass of alkali-treated rice flour.

  The blended flour for producing noodles of the present invention (second embodiment) contains 97 parts by mass to 75 parts by mass of the wheat flour and 3 parts by mass to 25 parts by mass of the alkali-treated rice flour. However, the total of wheat flour and alkali-treated rice flour is 100 parts by mass. When the amount of the alkali-treated rice flour is less than 3 parts by mass, the characteristics of adding rice flour are not sufficiently exhibited, the subtle rice flavor, the smooth texture associated with the addition of rice flour is not sufficiently exhibited, and compared with alkali noodles with 100% flour. Therefore, the superiority cannot be fully demonstrated. When the amount of alkali-treated rice flour exceeds 25 parts by mass, the protein content of the blended powder decreases, so the overall noodle-making properties of the blended powder decrease, the connection of the noodles deteriorates, and the surface state and physical properties of the noodles deteriorate. However, the harmful effect of excessive softening of the noodles occurs. By using the rice flour blended powder to which the alkali-treated rice flour having a content in the above range is added, it is possible to prepare alkaline noodles having good texture and taste. From this viewpoint, the blended powder for producing noodles of the present invention (second aspect) further preferably contains 5 to 20 parts by mass of alkali-treated rice flour.

  In the present invention, the masses of wheat flour and rice flour are all based on 13.5% moisture, and the mass parts of wheat flour and rice flour in the rice flour blended flour are all based on 13.5% moisture based mass.

  The super-strong powder is a mixing peak measured by the American Association of Cereal Chemists (AACC) method (Approved Methods of the AACC, Method 54-40A, The Association, St. Paul, MN (1991)). Wheat flour in which the average value of three measurements of thyme is 1.2 times or more, preferably 1.4 times or more the average value of three times of the same measurement value of Nisshin Flour Milling commercial strong powder (trade name: Camellia) And a high-molecular-weight glutenin subunit 5 + 10, a low-molecular-weight glutenin subunit derived from any of the genes GluB3g and GluB3b, and no high-molecular-weight glutenin subunit 20. The above-mentioned subunits were detected by Nakamura et al. (Nakamura et al., Breeding Journal, 40, 485-494 (1990)), Takada et al. (Takata et al., Breeding Science, 50, 303-308 (2000)), Ikeda. (Ikeda et al., Theor. Appl. Genet., 112, 327-334 (2006)) can be easily detected by one-dimensional and two-dimensional electrophoresis. “Yumechikara”, “North Sea 259”, “North Sea 262”, “North Sea 260”, “Bluesky”, “Wildcat”, etc. However, there are no particular restrictions on the variety or lineage.

<Alkali-treated rice flour>
The alkali-treated rice flour used in the blended powder of the present invention has an average particle size of 3.0 μm to 20.0 μm, a damaged starch amount of 0.5 mass% to 5.0 mass%, and a protein content of 0.01 mass. % To 1.0% by mass, and the non-starch sugar is 1.0% to 2.0% by mass.

  The rice flour used in the present invention preferably has an average particle size of 4.0 μm to 10.0 μm, a damaged starch content of 0.8% to 3.0% by mass, and a protein content of 0.1% to 0%. 0.5 mass% or less, and non-starch saccharides are 1.2 mass% or more and 1.9 mass% or less. More preferably, the rice flour used in the present invention has an average particle size of 5.0 μm to 7.0 μm, a damaged starch content of 1.0% to 2.5% by mass, and a protein content of 0.15% by mass or more. 0.2% by mass or less, and non-starch saccharides are 1.3% by mass or more and 1.8% by mass or less.

  The rice flour in the present invention has an average particle size of 3.0 μm or more and 20.0 μm or less, so that breads or noodles produced using a blended powder containing the wheat flour and the main rice flour are produced only with commercially available wheat flour. There is an advantage that a quality equivalent to or higher than that of the baked breads or noodles and the characteristics such as good texture provided by the rice flour are given. When the average particle size is less than 3.0 μm, it is difficult to form a dough by adding moisture to the main rice flour during the bread or noodle production process, and the inner phase of the produced bread is crushed, and the produced noodles Since the cut surface has an irregular structure, there is a problem in that the quality is greatly lowered. When the average particle size exceeds 20.0 μm, the produced breads do not sufficiently swell, the inner phase is crushed and the texture becomes rough, the taste is poor, and the cut surface of the produced noodles becomes rough and the texture is also poor. Since it becomes rough, there exists a problem that the quality of various breads or noodles falls very much.

  The rice flour in the present invention has a damaged starch amount of not less than 0.5% by mass and not more than 5.0% by mass, and is equivalent to or equivalent to breads or noodles produced using a blended powder containing the wheat flour and the present rice flour. There exists an advantage that the characteristics, such as the favorable texture which rice flour brings with the above quality, are provided. In order to make the amount of damaged starch less than 0.5% by mass, there is a problem that the manufacturing process becomes complicated and costs increase. When the amount of damaged starch exceeds 5.0% by mass, the produced bread does not sufficiently swell, the inner phase is crushed and the texture and flavor are inferior, and the produced noodles are inferior in taste, so various breads or noodles There is a problem that the quality of the product is greatly reduced.

  The rice flour in the present invention has a protein content of 0.01% by mass or more and 1.0% by mass or less, so that breads or noodles manufactured using a blended powder containing the wheat flour and the main rice flour are commercially available flours. There is an advantage that a quality equivalent to or higher than that of breads or noodles produced with only rice and characteristics such as a good texture brought by rice flour are imparted. In order to make protein content less than 0.01 mass%, there exists a problem that a manufacturing process becomes complicated and it costs. When the protein content exceeds 1.0% by mass, the produced breads do not swell sufficiently, the inner phase is crushed and the texture and flavor are inferior, and the produced noodles are inferior in taste. There is a problem that the quality is greatly reduced.

  The rice flour in the present invention is commercially available as breads or noodles produced using a blended flour containing the wheat flour and the main rice flour because the non-starch saccharide is 1.0% by mass or more and 2.0% by mass or less. There is an advantage that a quality equivalent to or higher than that of breads or noodles produced with only wheat flour and characteristics such as good texture brought by rice flour are imparted. In order to make non-starch saccharides less than 1.0 mass%, there exists a problem that a manufacturing process becomes complicated and cost starts. If the non-starch saccharide exceeds 2.0% by mass, the produced bread does not sufficiently swell, the inner phase is crushed and the texture and flavor are inferior, and the produced noodles are inferior in taste. There is a problem that the quality of the noodles is greatly reduced.

  The average particle size of the alkali-treated rice flour is a value of the average particle size measured using a sample having a moisture content ranging from 12.0% to 14.0% using HELOS Particle Size Analysis of Sympatec (Germany). Is defined. The amount of damaged starch is defined as the amount of damaged starch (% by mass) measured using a starch damage assay kit of Megazyme (Ireland) on a dry matter basis. The protein content of this rice flour is defined as the value (%) determined by the standard Kjeldahl method on a dry matter sample basis. The non-starch saccharide content of the present rice flour is a dry sample base value (%), and the measured value is 100% of the total dry matter sample mass, and then the starch content on the dry matter sample basis determined by the enzymatic method ( Mass%) and the value (%) obtained by subtracting the above protein content (%).

The value (%) of starch content in the sample on a dry matter sample basis is measured as follows. Low molecular weight sugars are removed by adding 50% ethanol aqueous solution to 0.1 to 0.2 g of sample and mixing and removing the supernatant. Next, the sample to which a sufficient amount of water has been added is heated at approximately 100 ° C. for 3 minutes to completely gelatinize the starch. After cooling the sample, a sufficient amount of a glucoamylase agent (manufactured by Nippon Biocon Co., Ltd.) is added and incubated at 37 ° C. for 2 hours to completely decompose the starch. The decomposed sample is filtered with an appropriate filter paper, and the amount of glucose in the filtrate is measured using a glucose measuring kit. From the obtained glucose amount, the starch content (%) per dry matter sample is calculated by the following formula.
Starch content (%) per dry matter sample = glucose amount (g) × 0.9 / dry matter sample mass (g) × 100

The alkali-treated rice flour used in the blended powder of the present invention can be produced by a method including the following steps (1) to (3).
(1) A process of pulverizing raw rice grains together with an alkaline aqueous solution, or immersing rice powder obtained by pulverizing raw rice grains in an alkaline aqueous solution, and separating the treated rice flour from the alkaline aqueous solution,
(2) A step of immersing the separated rice flour in an alkaline aqueous solution and separating the treated rice flour from the alkaline aqueous solution, provided that this step is performed once or twice or more.
(3) Step of obtaining rice flour by optionally washing and / or neutralizing the obtained rice flour, followed by dehydration and / or drying

Process (1)
In the step (1), raw rice grains are pulverized with an alkaline aqueous solution, or rice flour obtained by pulverizing raw rice grains is immersed in an alkaline aqueous solution. The kind of rice raw material is not particularly limited. For example, various kinds such as rice bran seed, rice bran seed, long grain seed, medium grain seed and short grain seed can be used. Moreover, the rice grain normally uses polished rice, for example, 70-90 mass% polished rice ratio can be used. By using a 70-90 mass% polished rice ratio, there is an advantage that the effect of alkali treatment is successfully exhibited and rice flour having desirable characteristics can be efficiently prepared.

  As the alkaline aqueous solution, for example, an NaOH aqueous solution is used, but it is not limited thereto. Any alkaline substance solution that can be used in food production can be used as long as it is an alkaline substance solution that exhibits the same basicity and effect as an aqueous NaOH solution. As the alkaline substance, any of alkali metals such as Na, K and Ca, hydroxides and carbonates of alkaline earth metals can be used. In the case of preparing rice flour by immersing the rice grains in an alkaline aqueous solution, the soaked rice grains are pulverized using a water grinding type pulverizer (such as a grinder type pulverizer, a millstone mill, an agate mill). When immersing the rice flour obtained by pulverizing raw rice grains in an alkaline aqueous solution, the raw rice grains are previously dry-type or wet-ground and the obtained rice flour is immersed in an alkaline aqueous solution.

  As an alkaline aqueous solution, for example, 0.2% by mass (0.05 normal) to 5% by mass (1.25 normal), preferably 0.2% (0.05 normal) to 3% by mass (0.75 normal). An alkaline aqueous solution having a basicity equivalent to that of NaOH solution is used. By using an alkaline aqueous solution in the above concentration range, there is an advantage that protein, damaged starch, and non-starch saccharide can be easily removed without gelatinizing starch of rice flour. Rice grains or rice flour can be immersed in this alkaline aqueous solution at a temperature range of 1 ° C. to 40 ° C., preferably 3 ° C. to 10 ° C. for 8 to 24 hours, preferably 10 to 15 hours. By setting the temperature and time in this range, the desired rice flour of the present invention can be obtained. The amount of the alkaline aqueous solution for the alkali treatment of rice grains or rice flour is 6 to 10 times, preferably 7 to 9 times the amount of rice grains or rice flour. By setting it as the quantity of this range, the desired rice flour of this invention can be obtained. However, there are no particular limitations on the temperature, time, and amount as long as the alkali treatment effect can be sufficiently exerted.

  After the immersion treatment, the alkaline aqueous solution supernatant is removed by operations such as centrifugation and decantation.

Process (2)
In step (2), the rice flour separated in step (1) is again reused from 0.2% by mass (0.05 normal) to 5% by mass (1.25 normal), preferably 0.2% by mass (0. 05 normal) to 3% by mass (0.75 normal) of an aqueous alkaline solution to separate the treated rice flour from the aqueous alkaline solution. The immersion treatment in the alkaline aqueous solution may be performed under the same conditions as in step (1) or may be performed under conditions different from those in step (1). However, the description of the step (1) can be referred to for the alkalinity, immersion temperature, time and amount of the alkaline aqueous solution. Separation after the immersion treatment is performed by removing the alkaline aqueous solution of the supernatant by an operation such as centrifugation or decantation. In the step (2), the immersion and separation in the alkaline aqueous solution are performed once or twice or more. When it is performed twice or more, the number of repetitions can be appropriately determined in consideration of the degree of alkali treatment of rice flour and the like, and can be carried out, for example, up to 10 times. However, the upper limit is not intended to be limited to 10 times. If necessary, immersion and separation in an alkaline aqueous solution more than 10 times can be performed. The immersion conditions and separation conditions in the alkaline aqueous solution in the repetitive operation may be the same or different each time.

Process (3)
In step (3), the rice flour separated in step (2) is dehydrated and / or dried to obtain rice flour. Optionally, prior to dehydration and / or drying, washing and / or neutralization may be performed. The acid used for the neutralization treatment is not particularly limited as long as it can be used for foods. For example, inorganic acids such as hydrochloric acid, sulfuric acid and sulfurous acid, organic acids such as acetic acid, lactic acid and citric acid, and salts thereof alone Or it can use in combination of 2 or more types. In washing with water after neutralization, a large excess of water is generally added, and then the neutralized rice flour mixture is mixed well, and the supernatant is separated and dehydrated by operations such as centrifugation and decantation. The purpose of washing with water after the neutralization treatment can achieve the purpose even once, but it is preferably carried out about 3 times in order to remove salts, soluble proteins, non-starch saccharides and the like produced by the neutralization treatment as much as possible.

  Separation of the supernatant and drying after dehydration can be performed by any of the usual drying methods (ventilation drying, shelf drying, tube dryer drying, drum dryer drying, etc.), but rice starch starch gelatinization It is preferable to dry at a temperature of 50 ° C. or less at which no occurrence occurs.

  Although the above-mentioned alkaline solution treatment makes it possible to prepare the rice flour for the blended powder intended by the present invention, in order to prepare a higher quality rice flour of the present invention, the protein before and after the alkali and neutralization treatment Treatment in a solution containing a degrading enzyme or cell wall lytic enzyme is effective. By this operation, the content of protein and non-starch saccharides in the obtained rice flour can be efficiently reduced, and the quality of the obtained rice flour can be further improved. These enzyme treatments are preferably performed on the raw rice grains or the pulverized rice flour by immersing with an aqueous solution containing a proteolytic enzyme or a cell wall lytic enzyme before or after the alkali and neutralization treatments, alone or in combination. By this treatment, the proteins and non-starch saccharides in the rice grain or rice flour are successfully decomposed, and the proteins and non-starch saccharides are more efficiently removed by the alkali soaking and washing steps.

  Examples of the above-mentioned proteolytic enzymes include all enzymes having an action of degrading proteins such as various acidic, neutral or alkaline proteases, but endo-type proteases are more effective for improving protein removal efficiency. . These enzymes may be used as a mixture, and as long as they have the desired activity, they need not be pure enzymes, and can be used as crude enzymes. The soaking conditions with the aqueous protease solution need to be optimized depending on whether the average grain size or particle size distribution of rice grains or rice flour, alkali, or before or after the neutralization treatment, May be immersed in an enzyme solution of about 0.005 to 0.5% in the range of 20 to 50 ° C., preferably in the range of 25 to 40 ° C. in the range of 0.5 to 24 hours, more preferably in the range of 3 to 10 hours, Optimum conditions are set as appropriate in consideration of individual conditions.

  As the cell wall lysing enzyme, for example, an enzyme having an action of lysing a plant cell wall such as pectinase, hemicellulase, cellulase, or macerate enzyme is used. These enzymes may be used as a mixture, and as long as they have the desired activity, they need not be pure enzymes, and can be used as crude enzymes. The soaking conditions with the cell wall lysing enzyme aqueous solution need to be optimized depending on whether the average grain size or particle size distribution of the rice grain or rice flour, the alkali, or the enzyme treatment before or after the neutralization treatment, May be immersed in an enzyme solution of about 0.005 to 0.5% in the range of 20 to 50 ° C., preferably in the range of 25 to 40 ° C. in the range of 0.5 to 24 hours, more preferably in the range of 3 to 10 hours, Optimum conditions are set as appropriate in consideration of individual conditions.

  After treatment with a solution containing proteolytic enzyme or cell wall lytic enzyme, washing and / or neutralization, sieving with a 150 mesh vent sieve, etc., removing coarse particles and cell wall components, and then drying It is preferable to prepare rice flour.

  Although the above-mentioned alkaline solution treatment allows the preparation of rice flour intended by the present invention, in order to prepare a higher quality alkali-treated rice flour, the dried rice flour can be further dry-type or wet-ground. It is valid. By this treatment, the average particle size of the obtained rice flour can be efficiently reduced within the scope of the present invention, and the suitability of the obtained rice flour for producing confectionery can be further improved.

  By the above method, the average particle size is 3.0 μm or more and 20.0 μm or less, the amount of damaged starch is 0.5 mass% or more and 5.0 mass% or less, and the protein content is 0.01 mass% or more and 1.0 mass% or less. And the rice flour whose non-starch saccharides are 1.0 mass% or more and 2.0 mass% or less is obtained. Preferably, by adjusting the conditions within the range described above, the average particle size is 4.0 μm or more and 10.0 μm or less, the amount of damaged starch is 0.8% by mass or more and 3.0% by mass or less, and the protein content is 0. A rice flour having a content of 1% by mass or more and 0.5% by mass or less and a non-starch saccharide of 1.2% by mass or more and 1.9% by mass or less is obtained. More preferably, by adjusting the conditions within the range described above, the average particle size is 5.0 μm or more and 7.0 μm or less, the amount of damaged starch is 1.0% by mass or more and 2.5% by mass or less, and the protein content is Rice flour having 0.15% by mass or more and 0.2% by mass or less and non-starch saccharides of 1.3% by mass or more and 1.8% by mass or less is obtained.

  The average particle diameter can be controlled mainly by the conditions of pulverization in the step (1) and sieving arbitrarily performed in the step (3). The amount of damaged starch can be controlled mainly by the soaking time in the steps (1) and (2) and the number of times the treated rice flour and the alkaline aqueous solution are separated. The protein content can be controlled mainly by the soaking time in the steps (1) and (2) and the number of times the treated rice flour and the alkaline aqueous solution are separated. The amount of non-starch saccharides can be controlled mainly by the number of times the rice flour after the treatment in steps (1) and (2) is separated from the alkaline aqueous solution.

  The alkali-treated rice flour is significantly superior in the bread-making properties and noodle-making properties of a blended powder obtained by blending main rice flour with wheat flour compared to a blended flour obtained by blending conventional rice flour with wheat flour. Due to this effect, high quality using rice flour can be obtained by properly blending this rice flour and high quality high protein bread flour without adding additives such as gluten and thickening polysaccharides, which was impossible before. In addition, it is possible to produce various breads and noodles free of additives such as gluten and thickening polysaccharides that exhibit the favorable characteristics of rice flour.

  The characteristics of the rice flour blended powder of the present invention are mainly alkali-treated rice flour that is much better in bread making and noodle making than conventional rice flour, and wheat flour that has a high protein content and bread making and noodle making properties. The combination is used. Due to this effect, it becomes possible to produce much higher quality breads and alkali noodles without adding additives such as gluten and thickening polysaccharides as compared with the prior art. Furthermore, for wheat flour with a high protein content, it is possible to prepare a rice flour blended powder with better bread-making and noodle-making properties by blending it with an appropriate amount of ultra-strong flour recently developed in Japan. In addition, since the rice flour blended powder of the present invention does not contain gluten, the product does not have a gluten odor peculiar to powdered gluten, and a product that is much better in terms of flavor than conventional rice flour products can be produced.

  This invention includes the manufacturing method of bread | pans using the blend powder | flour of the said invention and manufacturing bread | pans without using powder gluten and a thickening polysaccharide. The present invention further includes breads produced using the blended flour of the present invention and without using powdered gluten and thickening polysaccharides.

  The breads of the present invention include the rice flour blended powder of the present invention, other grains, cane, potato starch, processed starch, fats and oils, saccharides (however, saccharide means sugars other than polysaccharides), milk powder, Add dough by adding water and other ingredients to all or part of the ingredients such as swelling agent, salt, seasoning, flavor, emulsifier, yeast, yeast food, oxidizing agent, reducing agent, and various enzymes. It can be manufactured by steaming, baking, frying, boiling, etc. Examples of breads include Danish pastry, sweet bread, bread, French bread, hard roll, butter roll and the like.

  This invention includes the manufacturing method of noodles which manufactures alkali noodles using the blended powder of this invention, and without using powder gluten and a thickening polysaccharide. Further, the present invention includes alkali noodles produced using the blended powder of the present invention and without using powdered gluten and thickening polysaccharides. Alkali noodles are noodles produced by adding alkaline brine, and specifically include Chinese noodles, instant noodles, cold noodles and the like. Here, the alkali noodles may be in the form of raw noodles, semi-raw noodles, or dry noodles, and is not particularly limited.

  Alkaline noodles are usually produced using wheat flour with a high protein content, and when noodles are produced using flour blended with alkali-treated rice flour, it has been found that good noodles can be produced in the case of alkaline noodles. . From such a viewpoint, the noodles are limited to alkali noodles in the present invention.

  Examples of the alkali noodles of the present invention include the rice flour blended powder of the present invention, other cereal flour, cane powder, potato starch, processed starch, fats and oils, saccharides (provided that saccharides mean sugars other than polysaccharides), Add dough by adding water and other ingredients to all or part of the ingredients such as swelling agent, salt, seasoning, flavor, emulsifier, yeast, yeast food, oxidizing agent, reducing agent, and various enzymes. It can be manufactured by heating and cooking such as steaming, baking, frying, and boiling. Alkaline noodles include, for example, Chinese noodles, instant noodles, cold noodles and the like.

〔Example〕
Next, the present invention will be described in more detail based on test examples (including reference examples and comparative examples) shown in Tables 1 to 3, but the present invention is not limited to these examples.

[Example 1]
With the formulation shown in Table 1, for various rice flour blended powders of the present invention, mountain bread was produced by the no-time method under the bread making conditions shown below, and bread making properties and the like were evaluated. In the no-time method, all the raw materials of bread are first put into the mixer, and after optimal mixing, they are immediately divided, rounded, and bench time (operation to leave the dough for a certain period of time and rest) is performed. It is a bread-making method that is performed and finished and baked. In this method, the difference in the characteristics of the grain flour used is adopted because it has a characteristic that is easily reflected in the evaluation of bread making aptitude, including the specific volume of bread.

  In all of the examples, reference examples, and comparative examples of the present invention, the blending was shown in parts by mass with respect to the rice flour blended powder 100 having a water content of 13.5%. The sensory evaluations of all the examples were evaluated by a panel of three staff members from the National Agricultural Research Organization of Hokkaido and the Hokkaido Agricultural Research Center. The items shown in Tables 1 to 4 were evaluated (◎: very good, ○ : Good, Δ: slightly inferior, ×: inferior). Moreover, in Example 1, in order to quantify volume evaluation, it evaluated by the specific volume measured by the rapeseed substitution method. The specific volume is a value indicating the volume (ml) per 1 g of bread, measured using a bread after cooling at room temperature for 1 hour after baking. Since bread with a large specific volume value is generally excellent in evaluation of the internal phase and appearance, the specific volume is the most important evaluation item for bread suitability.

The method for preparing rice flour used in the rice flour blended powder of the present invention is shown below.
Alkali-treated rice flour A:
To 200 g of polished polished rice grains, 1000 ml of a 0.5 mass% (0.125 N) NaOH solution cooled to 4 ° C. is added and left at around 20 ° C. for 12 hours. Next, the rice grains are pulverized with a water grinder. The obtained rice flour suspension is centrifuged and the alkaline solution in the supernatant is removed. Add 1000 ml of 0.5 mass% (0.125 N) NaOH solution to the rice flour precipitate after centrifugation, mix well, leave at around 20 ° C. for 12 hours, and remove the alkaline solution in the supernatant after centrifugation. . Next, 1000 ml of distilled water is added to the rice flour precipitate and neutralized with hydrochloric acid so that the pH is around 7. This rice powder suspension is centrifuged in the same manner to remove the supernatant. This washing operation is further repeated twice (no neutralization treatment after the second time). After the final water washing, the rice flour precipitate is sieved with a 150 mesh sieve to remove coarse particles and cell wall components. Finally, the rice flour precipitate obtained was dried by ventilation at 40 ° C., and then the dried powder was pulverized mildly in a mortar to obtain alkali-treated rice flour A. The physical properties of alkali-treated rice flour A are as follows. Average particle size 15.3 μm, damaged starch content 1.1%, protein content 0.60%, non-starch sugar 1.5%.

Alkali-treated rice flour B:
1600 ml of 0.2% by mass (0.05 N) NaOH solution cooled to 4 ° C. is added to 200 g of commercially available air-flow milled rice flour of sticky rice and left in a low-temperature storage at 4 ° C. for 12 hours. Next, the alkaline solution in the supernatant is removed by decantation. This operation is repeated twice more in the same manner. Next, 1600 ml of distilled water cooled to 4 ° C. is added and mixed well, and neutralized to about pH 7 with hydrochloric acid. Thereafter, the mixture is allowed to stand in a low-temperature storage at 4 ° C. for 12 hours, and the supernatant is removed by decantation. The operation after addition of distilled water (no neutralization treatment) is repeated twice in the same manner, and the final rice flour precipitate is sieved with a 150 mesh sieve to remove coarse particles and cell wall components. Finally, the obtained rice flour precipitate was dried and ground under the same conditions as alkali-treated rice flour A to obtain alkali-treated rice flour B. The physical properties of the alkali-treated rice flour B are as follows. Average particle size 15.3 μm, damaged starch amount 2.0%, protein content 0.20%, non-starch saccharide 1.8%.

The bread making process and bread making conditions are shown below.
・ Mixing: Put all raw materials in a mixer and mix until about 10 seconds after the mixing peak time. ・ Division, rounding: Manual division by 100g of dough amount, rounding / bench: 30 ℃, 20 minutes ・ Molding: Molder, sheeter Molding and proofing: Temperature 38 ° C, humidity 85%, 70 minutes · Firing: 200 ° C, 25 minutes

  From the results of Table 1, the bread-making properties of the rice flour blended powders of the present invention (Test Examples 1 to 10) are the blended powder of the commercially available strong flour and the rice flour of the present invention (Reference Example 1) and the conventional rice flour blended powder (Comparative Example). Compared with 1 and 2), the bread-making property was generally very good. In particular, the texture (moist feeling) was good, and the specific volume was clearly large. Even if it compares with the comparative example 3 of 100% of commercially available strong flour, the bread-making property of rice flour blended powder is equivalent or more, and it turns out that the effect of this invention is very large. In particular, in Test Examples 7 and 9, despite the fact that it is a blended powder containing 20% rice flour, the effect of using high protein-containing bread flour and adding 20% super strong flour is the best overall. The bread-making property was shown.

  From the above results, the effect of the present invention is clear, and by using the rice flour blended powder of the present invention, the quality of gluten, thickening polysaccharides and other additives can be dramatically improved compared to conventional rice flour breads. Rice flour bread is obtained, and it can be seen that the quality is equal to or higher than that of commercially available strong flour bread.

1) Alkali-treated rice flour A: average particle size 15.3 μm, damaged starch amount 1.1%, protein content 0.60%, non-starch polysaccharide 1.5%.
2) Alkali-treated rice flour B: average particle size 15.3 μm, damaged starch amount 2.0%, protein content 0.20%, non-starch saccharide 1.8%.
3) Commercial rice flour: enzyme-treated air-flow milled rice flour, average particle size 51.7 μm, damaged starch amount 3.8%, protein content 7.4%, non-starch sugar 2.5%.
4) Commercially available fresh powder: average particle size 81.8 μm, damaged starch amount 11.8%, protein content 6.9%, non-starch sugar 2.5%.
5) Flour A for Hokkaido high protein hard bread (protein content 14.5%, bread making water absorption 70)
6) High-protein bread flour B from Hokkaido (protein content 15.1%, bread water absorption 72)
7) High-protein bread flour C from Hokkaido (protein content 17.8%, bread water absorption 76)
8) Super strong flour: “Yumechikara” flour with high protein content (protein content 14.3%, bread-absorbing water 71)

9) Evaluation criteria for evaluation of bread making, dough during baking, appearance of bread, inner phase, texture, and flavor are as follows.
◎: Very good, ○: Good, △: Slightly inferior, ×: Inferior The main criteria for evaluation of each evaluation item are as follows.
Bread dough condition: Good dough properties when dividing, rounding, and forming dough, and can be baked smoothly without dripping or sticking during work. evaluate.
Appearance: (i) The bread is uniformly well swelled, (ii) The surface color of the bread is uniform and good, and (iii) The appearance and shape of the bread are evaluated as the main evaluation criteria. .
Inner phase / Hue: Evaluated by whether the inner phase of the bread (texture (part of the hole in the bread), mac (part of the film around the hole in the bread)) is uniform and the film is thin, and whether the hue is good To do.
Texture: Evaluate whether there is a peculiar feeling of rice flour bread when eating bread.
Flavor: Evaluate whether there is a good taste and aroma as bread.

[Example 2]
Butter rolls were prepared by the no-time method under the bread making conditions shown below using the various rice flour blended powders of the present invention with the butter roll formulation shown in Table 2, and the bread making properties and the like were evaluated. In addition, about the manufacturing method of a no time method, it is the same as that of Example 1 except a mixing | blending becoming a butter roll mixing | blending.

The bread making process is shown below.
・ Mixing: Put all raw materials in a mixer and mix until about 10 seconds after mixing peak time. ・ Division, rounding: Hand division by 40g of dough, rounding ・ Bench: 30 ℃, 20 minutes ・ Molding: Rolled by hand Molding and proofing: Fermentation and baking at 38 ° C, 85% humidity until the dough becomes a certain size: 200 ° C, 13 minutes

  From the results of Table 2, the bread-making properties of the rice flour blended powders of the present invention (Test Examples 11 to 20) are blended powders of the commercially available semi-strong powder and the rice flour of the present invention (Reference Example 2) in the butter roll bread test. Compared with conventional rice flour blended powders (Comparative Examples 4 and 5), the bread-making properties are generally very good. In particular, in the rice flour blended flour of the present invention, the unique flavor of rice flour is a good evaluation, which is clearly large. It became bread. Even if it compares with the comparative example 6 of commercially available semi-strong powder 100%, the bread-making property of the rice flour blended powder of this invention is equivalent or more, and it turns out that the effect of this invention is very large. In particular, in Test Example 19, despite the fact that it was a blended powder containing 30% rice flour, the effect of adding 20% super strong flour was exhibited, and the best bread-making property was shown overall.

  From the above results, the effect of the present invention is clear, and by using the rice flour blended powder of the present invention, even in a rich blended bread like butter roll, the quality is dramatically higher than conventional rice flour bread Rice flour bread is obtained, and it can be seen that the quality is equal to or higher than that of commercially available semi-strong bread.

1) Alkali-treated rice flour A: average particle size 15.3 μm, damaged starch amount 1.1%, protein content 0.60%, non-starch polysaccharide 1.5%.
2) Alkali-treated rice flour B: average particle size 15.3 μm, damaged starch amount 2.0%, protein content 0.20%, non-starch saccharide 1.8%.
3) Commercial rice flour: enzyme-treated air-flow milled rice flour, average particle size 51.7 μm, damaged starch amount 3.8%, protein content 7.4%, non-starch sugar 2.5%.
4) Commercially available fresh powder: average particle size 81.8 μm, damaged starch amount 11.8%, protein content 6.9%, non-starch sugar 2.5%.
5) Flour A for Hokkaido high protein hard bread (protein content 14.5%, bread making water absorption 70)

6) High-protein bread flour B from Hokkaido (protein content 15.1%, bread water absorption 72)
7) High-protein bread flour C from Hokkaido (protein content 17.8%, bread water absorption 76)
8) Super strong flour: “Yumechikara” flour with high protein content (protein content 14.3%, bread-absorbing water 71)

9) Evaluation criteria for evaluation of bread making, dough during baking, appearance of bread, inner phase, texture, and flavor are as follows.
◎: Very good, ○: Good, △: Slightly inferior, ×: Inferior The main criteria for evaluation of each evaluation item are as follows.
Bread dough condition: Good dough properties when dividing, rounding, and forming dough, and can be baked smoothly without dripping or sticking during work. evaluate.
Appearance: Evaluate as the main evaluation criteria: (i) whether the bread is uniformly bulging, (ii) whether the surface color of the bread is uniform and good, or (iii) whether the appearance and shape of the bread are clean. .
Inner phase / Hue: Evaluated by whether the inner phase of the bread (texture (part of the hole in the bread), mac (part of the film around the hole in the bread)) is uniform and the film is thin, and whether the hue is good To do.
Texture: Evaluate whether there is a peculiar feeling of rice flour bread when eating bread.
Flavor: Evaluate whether there is a good taste and aroma as bread.
Bread size: Evaluate whether the bread swells well.

[Example 3]
For the various rice flour-added doughs of the present invention having the composition shown in Table 3, Chinese noodles were produced by the following method, and sensory evaluation of raw noodles and boiled noodles was performed.

The manufacturing process of Chinese noodles is shown below.
・ Mixing: Vertical mixer, low speed 1 minute, medium and low speed 7 minutes ・ Roll operation: 1 rough roll, roll gap 3.0mm
Combined twice, roll gap 3.0mm
1st rolling, roll gap 2.2mm
2nd rolling, roll gap 1.8mm
Rolling 3rd time, roll gap Adjust and cut so that final noodle thickness is 1.4 mm: Cutting blade No. 20, noodle length around 25 cm, boiled: about 3 minutes in boiling water Note that noodles are evaluated for raw noodles In the case of boiled noodles, it was carried out immediately after cutting and immediately after boiled noodles.

  From the results of Table 3, the suitability of Chinese noodles made of rice flour blended powders of the present invention (Test Examples 21 to 27) is blended powder of the commercially available semi-strong powder and the rice flour of the present invention (Reference Example 3) and conventional rice flour blended powders. Compared with (Comparative Examples 7 and 8), generally good results were obtained. By blending an appropriate amount of the rice flour of the present invention, the hue of the raw noodles and the degree of hoshi were good, the taste and texture of the boiled noodles ( Noodles with good smoothness and stickiness were obtained. Even if it compares with the comparative example 9 of commercially available semi-strong powder 100%, the noodle-making property of the rice flour blended powder of this invention is equivalent or more, and it turns out that the effect of this invention is very large. In particular, in Test Example 27, despite the fact that it was a blended powder containing 10% of rice flour, the effect of adding 30% of super strong flour was exhibited, and the best noodle-making properties were shown overall.

  From the above results, the effect of the present invention is clear, and by using the rice flour blended powder of the present invention, even in Chinese noodles that are representative of alkali noodles, compared to the case where the conventional rice flour blended powder is used. It can be seen that high quality Chinese noodles are obtained, and the quality is comparable to or higher than that of commercially available semi-strong powder Chinese noodles.

1) Alkali-treated rice flour A: average particle size 15.3 μm, damaged starch amount 1.1%, protein content 0.60%, non-starch polysaccharide 1.5%.
2) Alkali-treated rice flour B: average particle size 15.3 μm, damaged starch amount 2.0%, protein content 0.20%, non-starch saccharide 1.8%.
3) Commercial rice flour: enzyme-treated air-flow milled rice flour, average particle size 51.7 μm, damaged starch amount 3.8%, protein content 7.4%, non-starch sugar 2.5%.
4) Commercially available fresh powder: average particle size 81.8 μm, damaged starch amount 11.8%, protein content 6.9%, non-starch sugar 2.5%.
5) Bread flour A: Hokkaido high protein hard bread flour (protein content 14.5%, bread water absorption 70)
6) Super strong flour: “Yumechikara” flour with high protein content (protein content 14.3%, bread-absorbing water 71)

7) Evaluation criteria for noodle making evaluation, hue, degree of hoshi, texture, and taste are as follows.
◎: Very good, ○: Good, △: Slightly inferior, ×: Inferior The main criteria for evaluation of each evaluation item are as follows.
Hue: The raw noodles showing a bright yellow color are evaluated as good, and the dark noodles are evaluated as inferior.
Degree of hoshi: Good raw noodles with fine blackish crumbs are evaluated as good, and vice versa.
Texture: Boiled noodles with moderate elasticity, hardness, smoothness and stickiness are evaluated as good, and vice versa.
Taste: Boiled noodles are evaluated as good, and the opposite is evaluated as inferior, showing a faint rice flour flavor and good Chinese noodle flavor.

  The present invention is useful in the food field.

Claims (9)

A blended flour for bread making containing 95 to 60 parts by weight of wheat flour and 5 to 40 parts by weight of alkali-treated rice flour having a protein content in the range of 13.5 to 18% by weight, provided that The total of wheat flour and alkali-treated rice flour is 100 parts by mass, the alkali-treated rice flour has an average particle size of 3.0 μm or more and 20.0 μm or less, a damaged starch amount of 0.5% by mass or more and 5.0% by mass or less, The blended powder, wherein the protein content is 0.01% by mass or more and 1.0% by mass or less, and the non-starch saccharide is rice flour of 1.0% by mass or more and 2.0% by mass or less. A blend powder for producing alkali noodles containing 97 parts by weight to 75 parts by weight of wheat flour having a protein content in the range of 13.5% by weight to 18% by weight and 3 parts by weight to 25 parts by weight of alkali-treated rice flour, However, the total of wheat flour and alkali-treated rice flour is 100 parts by mass, and the alkali-treated rice flour has an average particle size of 3.0 μm or more and 20.0 μm or less, and the amount of damaged starch is 0.5% by mass or more and 5.0% by mass or less. The blended powder is a rice flour having a protein content of 0.01% by mass to 1.0% by mass and a non-starch saccharide of 1.0% by mass to 2.0% by mass. The blend powder according to claim 1 or 2, which does not contain powdered gluten and thickening polysaccharides. The blend powder in any one of Claims 1-3 whose at least one part of the said wheat flour is a super-strong powder. The blended powder according to any one of claims 1 to 4, wherein the rice flour is rice flour produced by a method comprising the following steps (1) to (3).
(1) A process of pulverizing raw rice grains together with an alkaline aqueous solution, or immersing rice powder obtained by pulverizing raw rice grains in an alkaline aqueous solution, and separating the treated rice flour from the alkaline aqueous solution,
(2) A step of immersing the separated rice flour in an alkaline aqueous solution and separating the treated rice flour from the alkaline aqueous solution, provided that this step is performed once or twice or more.
(3) Step of obtaining rice flour by optionally washing and / or neutralizing the obtained rice flour, followed by dehydration and / or drying A method for producing bread, wherein the blended powder according to claim 1, 4 or 5 is used and bread is produced without using powdered gluten and thickening polysaccharides. A method for producing alkali noodles, wherein the blended powder according to claim 2, 4 or 5 is used and noodles are produced without using powdered gluten and thickening polysaccharides. Bread produced using the blended powder according to claim 1, 4 or 5, and without using powdered gluten and thickening polysaccharides. Alkaline noodles produced using the blended powder according to claim 1, 4 or 5 and without using powdered gluten and thickening polysaccharides.