JP2012191917A - Method for producing rice flour pancake using electric rice-cooker, and tool used in method for producing rice flour pancake using electric rice-cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for easily and quickly producing a rice flour pancake from finely pulverized rice flour of a rice cultivar having good bread-making qualities, using an electric rice-cooker, and a tool giving light and fluffy bread.SOLUTION: Rice flour pancake is easily and quickly produced in high efficiency by using a tool capable of giving fluffy texture and reducing sticky feeling of fluid dough T1 made of rice flour produced by finely pulverizing a rice cultivar Takanari known to have good bread-making qualities, water, a food additive curdlan (polysaccharide thickener) derived from carbohydrates, yeast, etc., utilizing warmth-keeping and rice-cooking functions of the electric rice-cooker and successively performing a fermentation step T2 and a baking step T3.

Description

  The present invention relates to a method for producing a rice flour pancake made of rice flour of rice varieties Takanari that does not contain wheat flour or gluten with an electric rice cooker, and a technique relating to an instrument that provides a plump feeling and relaxes the feeling of stickiness.

  In Japan, the low self-sufficiency rate of food is aimed at improving the self-sufficiency rate. In recent years, the use of rice flour made from domestically produced rice has been actively promoted in place of wheat flour that relies on imports. Wheat flour contains gluten that causes allergic symptoms, and people with allergies cannot eat flour foods, so a method for producing 100% rice flour bread that does not contain gluten and special machinery, equipment, materials, A manufacturing method that does not use foaming technology and a simple and easy manufacturing method that uses an electric rice cooker have been proposed.

  For example, Patent Document 1 (a method for producing rice flour bread and rice flour bread) describes how to make a rice flour bread of a type that is made by cooking rice in the normal rice cooking mode and quick cooking mode of a rice cooker. In the production method, bread dough is put into a pan of a rice cooker, fermented outside the rice cooker, and then the pan is returned to the rice cooker to make rice flour bread manufactured in a normal rice cooking mode. Further, Patent Document 2 (a method for producing bread using 100% rice flour) describes that rice flour bread can be easily and easily produced without using special machines, instruments, materials, foaming techniques, and the like. However, in this production method, a rice loaf bread is produced by using a pan bread case for a pancake, using a constant temperature and humidity chamber for fermentation, and for baking in an electric oven for bread making.

JP 2010-104306 A JP 2006-288377 A

The 9th “Sale” study meeting on the ideal rice system Handout 4 “Development of paddy rice varieties” P5, P11 March 2008 Ministry of Agriculture, Forestry and Fisheries Agriculture, Forestry and Fisheries Technology Conference Secretariat Multi-use other harvested rice cultivar "Takanari" Crop Research Institute Research Report 5, 35-51 (2004.2) P43-46 The Crop Society of Japan 224th Lecture Symposium 2 “Agriculture in the 21st Century-Searching for Variety and Potential of Rice Cultivation—Nisaku Ki 77 (2) 221-228 (2008) P223-224 2. Production Technology of Fine Rice Flour And use technology (Kanazawa University, September 26, 2007) " The 255th Annual Meeting of the Crop Society of Japan “Labor-saving and high-yielding cultivation method of Takanari for rice bioethanol raw materials” March 2008, Ministry of Agriculture, Forestry and Fisheries Agriculture, Forestry and Fisheries Technology Conference Secretariat Tsukuba Office Meeting Room

  Rice flour bread has a high moisture content compared to wheat flour bread, so it has a moist and moist feeling. When chewed, rice has less sweetness and less shrinkage after heating, and it is hard to harden even when cooled. In order to produce a plump and good product that makes use of this feature, it is desirable that rice flour obtained by pulverizing optimal rice be used efficiently and easily.

  In the method for producing rice flour bread and the rice flour bread of Patent Document 1, baking is performed using the rice cooking function of an electric rice cooker. Inside the bread center where heat is difficult to transmit, the texture with much moisture tends to be strong, and the plump feeling of baking may be inferior. In addition, in the method for producing bread using 100% rice flour of Patent Document 2, it is described that rice flour bread can be easily and easily produced without using special machines, instruments, materials, foaming techniques, and the like. There are parts that are not easy and easy to use, such as using a constant temperature and humidity chamber for fermentation, and an electric oven for baking, and there is a possibility that the plump feeling of baking will be inferior with this rice flour particle size there were.

  In order to achieve the above object, the invention according to claim 1 according to the method for producing rice flour pancake has a medium amylose content of 17 to 20%, and is more suitable for breadmaking than glutinous rice varieties such as Koshihikari. The rice variety Takanari, which is considered to be good, is a thermoreversible gel when heated at about 55 ° C to 65 ° C using rice flour produced by an air-flow pulverization method that enables uniform pulverization to a particle size of 40 microns or less. However, when heated at 80 ° C. or higher, a food additive curdlan (thickening polysaccharide) derived from a carbohydrate that forms a heat irreversible gel and dry yeast, sugar, salt, water are added and mixed well. The rice flour pancake dough is prepared by adding vegetable oil, and the rice flour pancake is produced efficiently and simply in a short time using fermentation and temperature control of the rice cooker.

  It is an instrument used for the manufacturing method of the rice flour pancake by the electric rice cooker of Claim 1, Comprising: At the inner center of an electric rice cooker, it comprises a cylindrical part integral with the collar part which contacts an inner pan, Heat from the brim that comes into contact with the fabric, and the inner gas layer portion and the device inner air layer portion are integrated to transmit heat necessary for firing to the fabric more effectively, giving a fluffy feeling. It is characterized by relaxing the feeling of stickiness.

As is clear from the above description, the present invention has the following effects.
(1) Rice flour finely pulverized from rice varieties Takanari, which is suitable for breadmaking. Add carbohydrate-derived food additive curdlan (thickening polysaccharide) and dry yeast, sugar, salt, water, and mix. The dough preparation process to prepare a dough that has been fluidized by adding, a fermentation process in which the prepared dough is poured into the pan of an electric rice cooker, and the dough is fermented using the heat retaining function of the electric rice cooker, and further a rice cooking function It is more efficient in a shorter time than the conventional rice flour 100% bread by effectively performing the baking process of baking the fermented dough by effectively using the heat retention function of the electric rice cooker and the temperature control of the rice cooking function. A rice flour pancake with a plump texture and good texture can be produced easily and easily.
(2) A rice flour pancake with a fluffy feeling that effectively conveys the heat of the inner portion of the electric rice cooker and the air layer of the inner pan to the dough by using a device that gives a feeling of plumpness and eases the stickiness Can be manufactured. Also, the rice flour pancake can be easily taken out by picking up the upper end of the appliance.

It is a flowchart which concerns on the rice flour pancake manufacturing method for implementing this invention. It is the figure (actual measurement value) which showed the relationship between the temperature in a pan, and time at the time of dough fermentation and baking of the electric rice cooker which concerns on the rice flour pancake manufacturing method for implementing this invention. It is a figure which shows the external appearance of the rice flour pancake manufactured by mounting | wearing with the instrument which puts out a plump feeling and eases a feeling of stickiness. Rice flour bread produced by mixing 100% Takanari rice flour, 100% commercially available rice flour (domestic glutinous rice), and Takanari rice flour and domestic rice flour (domestic glutinous rice). It is a figure which shows a cake comparison cross section. It is a figure which shows the instrument which relieves a feeling of stickiness.

  Hereinafter, embodiments of the present invention will be described.

  The ingredients and blending ratio are 8.9 parts by weight of sugar, 2.1 parts by weight of salt, and 0.32 parts by weight of carbohydrate-derived food additive curdlan (thickening polysaccharide), where 100 parts by weight of Takanari rice flour is 100 parts. 1.25 parts by weight of dry yeast, 3.2 parts by weight of vegetable oil, 80.4 parts by weight of water (warm water) The crushed rice flour was used below.

  The reason why the size is 40 microns or less is that rice varieties Takanari are treated with cooked rice, water-immersed rice, and parboiled rice, and after making them pulverizable, the rice flour (300 A 100% rice flour pancake that does not contain gluten was produced, but a good result for the plump feeling was not obtained. When confirmed by an electron microscope, it was found that the pulverization size was uneven and the granularity was not uniform.

  A structure-enhanced rice flour pancake (hereinafter referred to as rice flour pancake) was further blended with 100% of the various rice flours produced above and further mixed with potato starch, rice starch, etc. It was not obtained.

  Since the pulverization size is uneven and the granularity is not uniform, as a result of investigating various knowledge etc., we found that rice flour pulverized to 40 microns or less by the airflow pulverization method is good, and rice cultivar Takanari by the airflow pulverization method Grinded to 40 microns or less.

  As a result of producing 100% rice flour pancakes in the same manner as the production of wheat flour breads that are generally produced, good bulge and texture were obtained, so rice flour in an electric rice cooker was easy and efficient to make Pancake production was performed.

  Next, the flow which concerns on the rice flour pancake manufacturing method shown in FIG. 1 is demonstrated. For the electric rice cooker from the fermentation process to the baking process, a Mitsubishi IH jar rice cooker (for home use) 3 combined cooking was used.

  Fig. 1 Rice flour pancake dough preparation process T1 is the mixing ratio of the preceding item 0013, food additive curdlan (thickening polysaccharide) derived from Takanari rice flour, sugar, salt, carbohydrates and warm water (35-40 ° C) for 5 minutes. Mix together. Next, dry yeast and any vegetable oil are added and mixed again for 5 minutes to make a dough in a fluid state. If possible, the temperature of the dough is adjusted to 30 to 35 ° C.

  The dough can be mixed with stainless steel or glass, but it is easy to feel the twist indirectly by hand, and the temperature of the dough can be easily adjusted with a microwave or hot water. When pouring into the pan 2 in 5, a poly bag for kitchens (heat resistance) of A4 size, which only requires scissors at the bottom of the bag, is convenient and efficient. Considering the strength of the bag, the weight of rice flour is up to about 360 g.

  Prior to pouring the rice flour pancake dough into the pan 2 in FIG. 5 of the electric rice cooker, the instrument body 1 that gives a fluffy feeling and relaxes the feeling of stickiness is arranged at the center of the pan 2 in FIG. The purpose is to transmit sufficient heat to the inside of the dough to bake it uniformly throughout. The rice flour pancakes produced without using any appliances had a sticky feeling with a lot of moisture inside.

  As shown in FIG. 2, considering the temperature drop when the rice flour pancake dough is poured, the temperature is maintained for 15 to 20 minutes before the rice flour pancake dough is poured, and the temperature of the pan 2 in FIG. Warm to ~ 40 ° C. As a result of checking using the HIOKI data mini series temperature logger 3633, it was 40 ° C. (actual measurement) when the pan 2 in FIG. 5 was touched with a palm for 3 to 4 seconds and felt warm.

  Storage container for kitchen containing rice flour pancake dough Insert scissors into the bottom of the plastic bag, pour the rice flour pancake dough into pan 2 in FIG. 5, close FIG. 5 lid (inner heat sink) 3 and FIG. 1 fermentation process Start T2. In addition, since the temperature falls as shown in FIG. 2 by opening the lid (inner heat radiating plate) 3 in FIG. 5, the temperature is raised to 35 to 40 ° C. with a heat retaining function for 7 to 10 minutes. If you touch the pan 2 in Fig. 5 with your palm and feel warm, turn off the heat retention function. As shown in FIG. 2, the fermentation temperature could be maintained for about 40 to 60 minutes.

  In Fig. 1 fermentation step T2, the temperature of pan 2 in Fig. 5 of the electric rice cooker is appropriately checked. If the temperature during fermentation is lower, the temperature is kept warm for about 5 minutes to maintain the fermentation temperature. To do. In this example, the temperature raising operation by the heat retaining function was performed once at a room temperature of 3 to 5 ° C. in winter. However, it is recommended that you check the temperature in advance because the heat-retaining function and heat-retaining effect may vary depending on the type of electric rice cooker, and the environmental temperature changes depending on the season.

  Fig. 1 After 40 minutes of fermentation step T2, the lid (inner heat sink) 3 of the electric rice cooker is opened, the fermentation status of the pan 2 dough in Fig. 5 is confirmed, and the amount at the time of charging is about 1.5. If it becomes -1.8 times (it is good to refer to the scale of the pan 2 in FIG. 5), the fermentation step T2 in FIG. 1 is finished. Fermentation over time during the transition may cause a drop in firing.

  After the fermentation of the rice flour pancake dough, the process enters the baking step T3 in FIG. 1 by shifting to the rice cooking function of the rice cooking time (white rice / normal) set in the electric rice cooker. After the firing step T3 in FIG. 1, a plump 100% pancake of rice flour was produced as shown in FIG.

  FIG. 5 is a diagram of the flange b shown in FIG. 5 that is in contact with the pan 2 in FIG. 5 and an integral structure thereof by arranging the instrument body 1 that gives a plump feeling and relaxes the feeling of stickiness in the center of the pan 2 in FIG. Heat is transferred from the pan 2 in FIG. 5 to the 5 cylindrical portion a, and the air layer portion of the pan air layer portion A, the flange portion air layer portion C and the cylindrical portion air layer portion B in FIG. As a result, heat can be transferred to the rice flour pancake D in FIG. 5 more effectively.

  5 By using the appliance body 1 that gives a plump feeling and relaxes the feeling of stickiness, as shown in FIG. 2, the cylindrical part a temperature (dotted line) in FIG. 5 changes at a higher temperature than the rice flour pancake dough temperature (solid line). It was judged that heat was effectively transmitted to the rice flour pancake dough D in FIG. The temperature was confirmed using a HIOKI data mini series temperature logger 3633.

  As shown in the cross-sectional view of Fig. 4 rice flour pancake of 100% Takanari rice flour (A), uniform and fluffy rice flour pancake with less bubble irregularities could be produced from Fig. 4 commercial rice flour (domestic domestic rice) (U). Moreover, compared with the case of FIG. 4 100% Takanari rice flour and 100% mixing (i) of commercially available rice flour (domestic domestic rice), it was a plump rice flour pancake.

  FIG. 5 The rice flour pancake was able to be taken out from the electric rice cooker without removing the pan 2 in FIG. 5 by lifting the appliance body 1 that gives a feeling of plumpness and eases the stickiness. The finished rice flour pancake had a non-contact surface of 2 in 5 and the same white color as the rice flour, but the contact surface was soft and moderately burnt. If you whisper twice, you will get more charred, but it is recommended that you check it.

The sensory evaluation test by blind test was carried out by 17 panelists using 100% Takanari rice flour pancake produced by the production method of Example 1 and 100% commercially available fine rice flour (domestic glutinous rice) pancake. The evaluation of the 7 items of Table 1 of plumpness, stickiness, moistness, umami, crunchy, fragrance, and color (appearance) is carried out according to the criteria of 7 items shown in Table 2, slightly good, quite good, very good The total number of the three good as described above was used as the evaluation result, and 100% pancake rice flour pancake was evaluated when each evaluation result of 100% commercially available fine powdered rice flour pancake was replaced with 100.

  As a result of the sensory evaluation test, Takanari rice flour 100% pancake has a plump feeling, good umami scent, mochi mochi feeling, and overall evaluation result that it is better than 100% pancakes on the market fine rice flour (domestic glutinous rice) Obtained.

  Fig. 4 Takanari Rice Flour 100% Pancake (A), Fig. 4 Commercial Rice Flour (Domestic Urushi Rice) 100% Pancake (U) and Fig. 4 Takanari Rice Flour 100% Pancake and Commercial Rice Flour (Domestic Urchin Rice) 100% Mixed Pancake ( Compared to b), it is plump.

  Takanari rice flour 100% pancake was left indoors for 2 days, but it did not become hard even when cooled, and when heated in a microwave oven, there was little shrinkage, the plump feeling returned, and the texture became sticky. Moreover, when the frozen Takanari rice flour 100% pancake was thawed and heated in a microwave oven, the plump feeling returned and the texture became sticky.

  It is difficult to produce a rice flour pancake with a fluffy feeling similar to 100% pancake rice flour pancakes with 100% commercially available fine rice flour (domestic glutinous rice). % Was mixed at a ratio of 3 to 2 to produce a rice flour pancake having a plump feeling close to 100% Takanari rice flour pancake, as shown in FIG.

  Produces a method for producing 100% new rice flour pancakes with an electric rice cooker using rice flour of rice varieties Takanari, which is moderately soft and sticky and has a moderate amylose content and is suitable for rice flour bread. Due to the effect of the device to relieve the feeling of stickiness, the prospect of producing rice flour pancakes with a plump and good texture was obtained.

  Rice flour originally does not contain gluten like wheat flour, so even when trying to make 100% rice flour bread, it is difficult to maintain the fermentation gas, it is difficult to feel plump, and it is usually hard to eat when baked It is. For this problem, a texture that does not become stiff when the fermentation gas is kept in the dough and baked is important.

  In 100% Takanari rice flour pancake, rice cultivar Takanari is finely pulverized to 40 microns or less by air-flow pulverization method, and a small amount of carbohydrate-derived food additive curdlan (thickening polysaccharide) instead of gluten is mixed. Combined, the fermentation gas was kept in the dough, and when it was baked, it became a fluffy, non-hard texture. This is a characteristic of the rice cultivar Takanari, which is known to have good bread-making suitability.

  Currently, most rice flour breads are made from rice flour mixed with wheat flour and gluten, but if food such as rice flour pancakes that do not require wheat flour or gluten can be produced, safety against wheat allergies will increase further. A rice flour pancake with a good taste and texture can be produced at any time without the need for a pan-baker or the like. Among rice varieties, the yield is high, the cost can be reduced, and the use of rice flour that is finely pulverized rice varieties Takanari, which is considered to be suitable for breadmaking, can promote demand for rice instead of wheat, which mostly depends on imports. Therefore, it can contribute to improving the food supply and demand ratio in Japan.

1 Appliance body that relieves stickiness 2 Pan inside 3 Lid (inner heat sink)
a cylindrical part b brim part A inner gas layer part B cylindrical part air layer part C brim air layer part D rice flour pancake dough T1 dough preparation process T2 fermentation process T3 baking process

Claims (2)

  Rice varieties Takanari, which has a medium amylose content of 17 to 20% and is considered to be suitable for breadmaking, is made into rice flour by an air-flow crushing system that is uniform in grain and capable of fine crushing of 40 microns or less, and from about 55 ° C. When heated at 65 ° C., it becomes a thermoreversible gel, but when heated at 80 ° C. or higher, a carbohydrate-derived food additive curdlan (thickening polysaccharide) that forms a heat irreversible gel and dry yeast, sugar, Mix well with salt and water, and add any vegetable oil to prepare a fluid rice flour pancake dough, and use the heat and cooking function of the electric rice cooker to perform fermentation and baking quickly and easily. A method for producing rice flour pancakes using an electric rice cooker.   It is an instrument used for the manufacturing method of the rice flour pancake by the electric rice cooker of Claim 1, Comprising: From the collar part which comprises a collar part and a cylindrical part integral with a collar part which are in contact with an inner pot, and is contacted with an inner pot In order to transmit the heat of the fabric to the fabric, the inner gas layer portion and the device inner air layer portion are integrated so that the heat necessary for baking is more effectively transmitted to the fabric, reducing the stickiness and giving a fluffy feeling. An instrument used in a method for producing rice flour pancakes using an electric rice cooker.