JP2012191927A - Method for producing processed cooking food dough, device for producing processed cooking food, and the processed cooking hood - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing processed cooking food dough, that can produce processed cooking food dough having the outside appearance and texture as processed cooking food in a short period of time; a device for producing processed cooking food dough; and processed cooking food produced by the method for producing processed cooking food dough and the device for producing processed cooking food dough.SOLUTION: The method for producing processed cooking food dough includes: a mixing step of mixing cereal grains and a liquid; a first grinding step of grinding the mixture containing the cereal grains and the liquid; a cereal grain adding step of adding cereal grains of the same kind as or different from the mixed cereal grains to the mixture ground in the first grinding step; a second grinding step of further grinding the mixture to which the cereal grains are added in the cereal grain adding step; and a kneading step of adding dough raw materials to the mixture ground in the second grinding step and kneading the dough.

Description

  The present invention relates to a method for producing a cooked food dough, an apparatus for producing a cooked food, and a cooked food.

  In recent years, home bakery has been manufactured and sold in order to easily produce cooked foods such as breads and confectionery at home. Then, a consumer who has purchased the home bakery can automatically make bread by putting, for example, materials necessary for producing bread into a kettle provided in the home bakery.

  At that time, wheat flour is generally used as a grain flour to be introduced as a material for cooked food, and in recent years, all or most of the flour may be replaced with rice flour in order to increase consumption of rice. However, when using rice flour, there was a trouble that the customer had to purchase rice flour separately. In each company, therefore, home bakeries that produce bread from rice grains that are usually stockpiled in ordinary households and are available at low prices are being researched, developed, and sold.

  It is considered that the grain size of rice grains and the hardness of rice grains become a problem when bread is produced from rice grains. Especially regarding the grain size of rice grains, it does not swell like bread made from flour even when baked in a large grain state like rice grains, and the texture of rice grains remains and does not have a texture as bread Become.

  Therefore, in the cooked food dough manufacturing method described in Patent Document 1, a liquid absorption process for absorbing grains into a grain, a heating process for heating a liquid in which the grains are immersed during the liquid absorption process, A crushing step of crushing the cereal grains by rotating a crushing blade in a mixture containing the cereal grains and the liquid, and a kneading step are provided.

  The grain can be made very fine by pulverizing the grain with a grinding blade after the grain is soaked in a liquid heated to a certain degree in this way to soften the grain. In addition, if the grinding blade is operated in the heated liquid, the temperature of the dough will rise and gelatinization of the grains (rice grains) will start, so the grinding process and the resting process (stopping the grinding blade and stopping the dough By alternately repeating the process of waiting for the temperature to fall, the grain size suitable for bread production is realized. Thereby, it is supposed that the cooked food can be manufactured from the grain.

JP 2010-246405 A

  As described above, the cooked food dough manufacturing method described in Patent Document 1 has a pulverization step for the purpose of reducing the grain size of all grains, so that the final grain sizes are all grain grains. Is very small. In such a small grain grain, the base part of the bread is not formed, and in the baking process of baking the dough, the whole bread swells greatly, but there is no connection of each grain grain, and a certain amount of time after baking. As time passes, the bulges shrink. Therefore, in particular, when the grain is rice grains other than wheat flour, a dough material (gluten) that wraps carbon dioxide can be introduced to generate a bond between the grains and form a base for bread. If the amount of gluten to be added is large, the whole bread will fall off.

  For example, in a commercially available home bakery, the amount of gluten introduced is about 20 parts by weight per 100 parts by weight of dough. As described above, when about 20% of gluten is included in the bread dough, the bulge is difficult to drop even after a certain amount of time has elapsed after baking. I can't. Moreover, since there is much gluten amount, it will become the taste like the bread manufactured with wheat flour, for example although it manufactures bread with rice flour (rice grain).

  In addition, by repeating the grinding process and the resting process as described above, it takes a considerable time (110 minutes for a commercially available home bakery) until the grain becomes a grain size suitable for bread production, and the grinding process Noise (grinding noise) is also a problem.

  In view of the above-described problems, the present invention can produce a cooked food dough in a short time, and also provides a method for producing a cooked food dough having an appearance and texture as a cooked food, and a cooked food dough. It is an object of the present invention to provide a cooked food manufactured by the manufacturing apparatus, cooked food dough manufacturing method, and cooked food dough manufacturing apparatus.

  In order to achieve the above object, a method for producing a cooked food dough according to the present invention includes a mixing step of mixing cereal grains and a liquid, a first pulverizing step of pulverizing a mixture containing the cereal grains and the liquid, Grain grains adding step of adding grain grains of the same kind or different kind to the grain grains to the mixture ground in the first grinding process, and second grinding for further grinding the mixture in which the grain grains are added in the grain grain adding process. And a kneading step of adding a dough raw material to the mixture crushed in the second crushing step to knead the dough.

  According to this structure, the cooked food provided with the appearance and texture as the cooked food can be produced in a short time.

  Further, the present invention provides the cooked food dough manufacturing method of the above configuration, wherein the cooked food dough manufacturing method further includes a third pulverization step of further pulverizing the mixture pulverized in the second pulverization step, It is desirable to have a resting step for resting the mixture between the first grinding step and the second grinding step and between the second grinding step and the third grinding step.

  Moreover, this invention is a manufacturing method of the cooked food dough of the said structure, The said cooked food dough manufacturing method further has a cooling process which cools the said mixture between the said 3rd grinding | pulverization process and the said kneading process. desirable.

  In the method for producing a cooked food dough according to the present invention, the cooling step is preferably a liquid adding step of adding a liquid of the same type or different type from the liquid.

  Further, the present invention provides the cooked food dough manufacturing method of the above-described configuration, wherein the cooked food is cooked food containing gluten, and the blending amount of the grain added in the mixing step with respect to 80 parts by weight of the grain is 55. It is desirable that the blending amount of the same or different grains with the grain added in the grain adding step is 25 to 5 parts by weight.

  Further, the present invention provides the cooked food dough manufacturing method of the above configuration, wherein the cooked food is cooked food not containing gluten, and the blending amount of the grain added in the mixing step with respect to 100 parts by weight of the grain is It is 45 to 90 parts by weight, and the blending amount of the same or different kind of cereal grains added in the cereal grain adding step is desirably 55 to 10 parts by weight.

  Moreover, this invention is the manufacturing method of the cooked food dough of the said structure, In the said kneading | mixing process, as said dough raw material, any 1 type or 2 of alpha gelatinized rice flour, 100 million rice, cooked rice, red bean skin, starch, rice bran It is desirable to add more seeds.

  In order to achieve the above object, a method for producing a cooked food dough according to the present invention includes a mixing step of mixing cereal grains and a liquid, a first pulverizing step of pulverizing a mixture containing the cereal grains and the liquid, The resting step for resting the mixture ground in the first grinding step, the second grinding step for further grinding the mixture rested in the resting step, and the dough raw material in the mixture ground in the second grinding step And a kneading process for kneading the dough.

  According to this structure, the cooked food provided with the appearance and texture as cooked food can be manufactured in a shorter time. In particular, gluten-free bread (bread that does not contain wheat flour-derived components such as gluten) can be suitably produced.

  In order to achieve the above object, the cooked food of the present invention is characterized by being produced by a cooked food dough produced by the method for producing a cooked food dough having the above-described configuration.

  In order to achieve the above object, the cooked food dough producing apparatus of the present invention is characterized in that the cooked food dough producing method having the above-described configuration is applied.

  A suitable cooked food can be produced using rice grains having a relatively coarse particle size in a short time, so that the work efficiency is improved, and in bread dough, pregelatinized rice flour, 100 million rice (registered trademark), cooking The amount of rice, red bean skin, starch, rice bran and other dough expansion aids can be reduced.

These are 1st flowcharts which show the process of the manufacturing method of the cooked food dough of this invention. These are 2nd flowcharts which show the process of the manufacturing method of the heat cooking food dough of this invention. These are the 1st tables | surfaces which show the ratio of the grain grain and liquid thrown in in the manufacturing method of the cooked food dough of this invention, and the evaluation of the manufactured cooked food. These are the photographs which show sectional drawing of the bread | pan which manufactured the grain grain as white rice in the manufacturing method of the cooked food dough of this invention. These are the pictures which show the external appearance of the whole bread manufactured using the grain grain as brown rice in the manufacturing method of the cooked food dough of this invention. These are the 1st figures which show the particle size at the time of the kneading process of the white rice thrown in at the mixing process in the manufacturing method of the cooked food dough of this invention. These are the 2nd figures which show the particle size at the time of the kneading process of the white rice thrown in at the mixing process in the manufacturing method of the cooked food dough of this invention. These are the 1st figures which show the particle size at the time of the kneading process of the brown rice thrown in at the mixing process in the manufacturing method of the cooked food dough of this invention. These are 2nd figures which show the particle size at the time of the kneading | mixing process of the brown rice thrown in at the mixing process in the manufacturing method of the cooked food dough of this invention. These are the 2nd table | surfaces which show the ratio of the grain grain and liquid thrown in in the manufacturing method of the cooked food dough of this invention, and the evaluation of the manufactured cooked food. These are 3rd flowcharts which show the process of the manufacturing method of the cooked food dough of this invention. These are the 3rd figures which show the particle size at the time of the kneading process of the white rice thrown in at the mixing process in the manufacturing method of the cooked food dough of this invention.

  Embodiments of the present invention will be described below with reference to the drawings. However, the embodiment shown below shows the manufacturing method of the bread dough which is an example of heat cooking food in order to materialize the technical idea of this invention, Comprising: This invention is specified as the manufacturing method of a bread dough. However, the present invention is equally applicable to the method of manufacturing cooked food doughs of other embodiments included in the scope of claims. For example, cooked foods are foods generally produced from flour, and examples of cooked foods other than the above-described bread include confectionery such as cakes and cookies, and noodles such as udon. In addition, the specific time, temperature, compounding ratio, etc. which are demonstrated below are illustrations to the last, and do not limit the content of the invention.

[First embodiment]
1st Embodiment of the manufacturing method of the cooked food dough of this invention is described using FIG. FIG. 1 is a first flowchart showing the steps of the method for producing a cooked food dough according to the present invention.

  Step S01 is a mixing step of mixing grain and liquid. In the present embodiment and the following embodiments, “mixing” means putting grain grains and liquid into a predetermined container, and indicates until stirring with a stirring rod after the feeding. is not. The step of stirring is performed when the grain is pulverized in the first pulverization step after the mixing step.

  In this embodiment and the following embodiments, rice grains will be described as an example of grain grains. However, grain grains are not limited to rice grains, and may be wheat, soybeans, corn, buckwheat, straw, straw, straw, sorghum (for example, sugarcane), or the like. May be. Moreover, although water (room temperature water) is demonstrated to an example as a liquid in this embodiment and the following embodiments, milk, dashi stock, fruit juice, etc. may be sufficient. The amount of cereal grains mixed in this step is determined by the ratio to the cereal grains input in step S03, which will be described later. In this embodiment, the cereal grains input in step S01 in 100 parts by weight of bread dough. In step S03, the total amount of the grain grains is 80 parts by weight. The ratio of the cereal grains input in step S01 and the cereal grains input in step S03 will be described later.

  The amount of water input in step S01 is determined according to the type of grain. In this embodiment, the grain is a rice grain, but even if it is a rice grain, the amount of water differs depending on the variety, and if it is white rice, about 70 parts by weight is added to 100 parts by weight of bread dough, and if it is brown rice About 75 parts by weight are charged with respect to 100 parts by weight of the dough. In this embodiment, the grain is input in two divided steps (step S01 and step S03), but the amount of water is determined according to the type of the grain input in the first time. Therefore, even when brown rice is added in step S03, about 70 parts by weight of water is added to 100 parts by weight of bread dough when white rice is added in step S01.

  Step S02 is a first pulverization step of pulverizing the mixture containing rice grains and water introduced in step S01. In the first pulverization step, the mixture is pulverized, for example, by a cutter blade provided in a home bakery or a mixer. Usually, the pot and mixer body of a home bakery are formed in a cylindrical shape, and the cylindrical hook or mixer body is provided with a central axis, and a cutter blade attached to the central axis rotates around the central axis. The food put in the pot and the mixer body is crushed. At this time, when it has a function of adjusting the rotational speed of the cutter blade, it is desirable that the rotational speed be low in the pulverization step in this step. In the present embodiment, the mixture is pulverized at a low speed for about 2 minutes in the first pulverization step.

  The rotation speed at a low speed and a high speed described later is not particularly limited, and the pulverization time can be appropriately changed depending on the rotation speed. As an example, the rotation speed in the present embodiment and the following embodiments will be described below. In this embodiment and the following embodiments, the low speed is about 14200 rpm (14200 ± 5% error rotation per minute), and the high speed is 17200 rpm (17200 ± 5% error rotation per minute). Further, when the rotation speed of the cutter blade can be adjusted in two or more stages, an arbitrary first rotation speed is selected as a low speed so that the first rotation speed <the second rotation speed, Moreover, it is good also as selecting arbitrary 2nd rotational speed as high speed.

  Step S03 is a grain addition step for adding (adding) grain to the mixture pulverized in step S02. The cereal grains input in step S03 may or may not be the same type as the cereal grains input in step S01. If they are not the same type, for example, rice grains but white rice and brown rice have the same biological classification (Gramineae and Legumes) but include both varieties (product names) and different biological classifications. .

  It is desirable that the amount of cereal grains input in step S03 is smaller than the amount of cereal grains input in step S01. More preferably, the grain grain input in step S01 is 55 to 75 parts by weight, the grain grain input in step S03 is 25 to 5 parts by weight, and the sum of both (the weight part of the grain part) is It is charged so as to be 80 parts by weight.

  Step S04 is a first resting step for resting (resting) the mixture in which the grain is added (added) in Step S03. This process relieves damage by resting the mixture (especially rice grains) damaged by the first crushing process, cooling the mixture whose temperature has increased by the first crushing process, and grains added in the grain addition process The purpose is to make the grains absorb water. In the present embodiment, the mixture is kept (rested) for 30 minutes in the first placing step.

  Step S05 is a second pulverization step of pulverizing the mixture in which the grains are added (added). In the second pulverization step, pulverization is performed at the same rotational speed (low speed) as in the first pulverization step. In the present embodiment, the mixture is pulverized at a low speed for about 2 minutes in the second pulverization step.

  As described above, in the method for producing a cooked food dough according to the present invention, the step of adding rice grains is divided into two steps, step S01 and step S03, and after each step, a pulverization step (first pulverization step and A second crushing step). Thereby, it becomes possible to include rice grains having different particle sizes in the same mixture. That is, the rice grain charged in step S01 has been crushed twice at the end of step S04, but the rice grain charged in step S03 has been crushed only once at the end of step S04.

  In addition, since the amount of rice grains input in step S01 is larger than the amount of rice grains input in step S03, finer (smaller) rice grains are larger than coarser (larger) rice grains. Thereby, in the process of baking bread, coarsely grained rice grains become the foundation of bread, and finely grained rice grains swell greatly.

  Step S06 is a second resting step for resting (resting) the mixture pulverized in Step S05. The purpose of this step is to relieve the damage by resting the mixture (particularly rice grains) damaged by the second pulverization step, and to cool the mixture whose temperature has increased by the second pulverization step. In the present embodiment, the mixture is kept (rested) for 30 minutes in the second placing step.

  Step S07 is a third crushing step for crushing the mixture. It is desirable that the third pulverization step is pulverized at a higher rotational speed (high speed) than the first pulverization step and the second pulverization step. By the said process, when bread is manufactured, the grain texture of rice grains can be prevented from remaining with coarse grain of rice grains, and the bread can be expanded with fine grain grains of rice grains. In the present embodiment, the mixture is pulverized at high speed for about 3 minutes in the third pulverization step.

  Step S08 is a kneading process in which the dough ingredients are added to the mixture and the dough is kneaded. For example, dough ingredients added to bread dough include gluten, pregelatinized rice flour, 100 million rice (registered trademark), cooked rice, red bean peel, starch, rice bran, other dough expansion aids, and other dough ingredients. In the present invention, the dough expansion aid generates a bond between the pulverized rice grains, and wraps carbon dioxide in the baking process for baking the dough, thereby firmly expanding the dough. In bread dough, it is possible to produce bread having an appearance as bread by using cereal grains by the action of gluten and the like. The kneading temperature in the kneading process is desirably 20 ° C to 30 ° C.

  Other dough ingredients include, for example, yeast, yeast food, starch, sugars (isomaltulose, dextrin, trehalose, maltose), salt, instant red, butter, milk ingredients, egg ingredients, oils and fats, inorganic bases, swelling agents, enzymes 1 type (s) or 2 or more types chosen from the group which consists of a kind, a seasoning, a preservative, an amino acid, and vitamins can be mix | blended.

  According to the present embodiment, it is possible to produce a suitable cooked food dough using a relatively coarse grain of rice in a short time (about 70 minutes in the first embodiment), thus improving work efficiency, In addition, in bread dough, it is possible to reduce the input amount of pregelatinized rice flour, 100 million US (registered trademark), cooked rice, red bean skin, starch, rice bran and other dough expansion aids.

[Another example of the first embodiment]
In this embodiment, as described above, the dough expansion aid such as gluten is added in the kneading process to knead the dough, but the dough is kneaded without adding the dough expansion aid such as gluten in the kneading process. Can also be used to raise. In particular, in recent years, in order to produce gluten-free bread (bread that does not contain wheat-derived components such as gluten) that is compatible with health-consciousness and wheat allergies, suitable bread can be produced without adding gluten in the kneading process. According to this embodiment, suitable bread can be produced for both gluten-containing bread and gluten-free bread.

  In addition to the gluten, as described above, raw material derived from rice flour such as pregelatinized rice flour exists as a dough expansion aid, but it is not widely marketed, so it is easy for general consumers who use home bakery. It is difficult to produce gluten-free bread. In addition, the amount of dough expansion aid added to the mixture must be strictly measured and added, and there is a problem that a suitable bread cannot be obtained if the error increases or decreases. Therefore, it is desired that a gluten-free bread can be produced without using a dough expansion aid.

  In producing gluten-free bread dough, it is necessary to change the amount of cereal grains input in steps S01 and S03. Because the gluten does not enter, the total amount of the grain amount (parts by weight) input in step S01 and the amount of grain input (parts by weight) input in step S03 is 100 parts by weight. Because it is done.

  In producing gluten-free bread dough, unlike gluten-containing bread dough, the amount of cereal grains introduced in step S01 and the cereal grains introduced in step S03 in order to make the rice grains play a role of glue. There is no special limit to the amount of However, if the amount of cereal grains input in step S03 is large, the bulge when the bread is produced is slightly lowered and the texture of rice grains remains, so that the cereal grains input in step S01 are 45%. ˜90 parts by weight, and the amount of cereal grains charged in step S03 is 55 to 10 parts by weight, and as described above, the total of both (grain parts by weight) is 100 parts by weight. Is done.

  In the production of gluten-free bread dough, the amount of water added in step S01 is determined according to the type of grain as in the case of gluten-containing bread dough. About 90 parts by weight of water is added to 100 parts by weight of bread dough (100 parts by weight of grain) regardless of whether it is white rice or brown rice.

  Gluten-free bread can be produced by the process shown in the present embodiment. According to the research of the inventors of the present application, the grain provided between the first crushing process and the first resting process in the present embodiment. It has been discovered that by providing the grain addition step between the first refrigeration step and the second crushing step, the bread dough without gluten added is baked more suitably.

  In addition, when providing a grain addition process between the 1st crushing process and the 2nd crushing process, the 1st custody process aims at relieving damage by resting the mixture damaged by the 1st crushing process. Done.

  The details of the reason are unknown, but it is expected to be as follows. The dough that does not contain gluten does not form a connection between the crushed grain grains by gluten, and the bulge of the baking shrinks compared to the dough that contains gluten. Therefore, the rice grains added in the grain grain adding step are pulverized (without providing time for sucking moisture) (the grain grain adding step is provided between the first suspending step and the second pulverizing step). As a result, the grain size becomes coarse compared with the case where the powder is laid and ground. And since such cereal grains work to link each other, it is considered that good baking can be realized even if gluten is not included.

  On the other hand, if a cereal grain addition process is provided between the first refrigeration process and the second crushing process, if gluten is added in the kneading process, the ties between grains become too strong, and the cereal food expands during baking. In order to prevent this, as shown in FIG. 1, it is desirable to provide a grain addition step between the first crushing step and the first resting step.

  In addition, although it is desirable to set it as the process of the manufacturing method of the cooked food dough of 1st Embodiment mentioned above in manufacturing bread dough containing gluten, it manufactures with the process of the manufacturing method by another example of the said 1st Embodiment. You can also

[Second Embodiment]
1st Embodiment of the manufacturing method of the cooked food dough of this invention is described using FIG. FIG. 2 is a second flowchart showing each step of the method for producing a cooked food dough according to the present invention. In addition, since step S11-step S17 and step S19 of this embodiment are the same as step S01-step S07 and step S08 of 1st Embodiment, description is abbreviate | omitted.

  Step S18 is a cooling step for cooling the mixture pulverized in the kneading step of step S17. As described above, since the kneading temperature is desirably 20 ° C. to 30 ° C. in the kneading process in step S19, the mixture is cooled in this step until the temperature decreases to the temperature. The cooling method is not particularly limited, and a process of adding liquid (liquid adding process), a process of placing the mixture (third placing process), a container containing the mixture floating in water, or passing water around the container. The cooling by the process (water cooling process) etc. which cool a mixture by, etc., or these combination is mentioned.

  In the cooling process exemplified above, the liquid adding process will be described below. When performing the liquid addition process, the liquid that is input in step S18 may or may not be the same type of liquid as the liquid that is input in step S11. This step is performed specifically for the purpose of cooling the dough so that the kneading process for rolling the dough can smoothly move to various processes for producing cooked food.

  In addition, when it has a liquid addition process in the manufacturing method of cooked food dough like this embodiment, the quantity of the liquid which reduced the quantity of the liquid thrown in by the liquid addition process (step S18) from the total liquid quantity. Charged in the mixing step (step S11). In other words, the amount of liquid that can be contained in each dough in cooked foods is determined to some extent by the type and material of the food, and if the amount of liquid is large, the dough will sag, while if the amount of liquid is small, the dough Becomes papasa (powder-like). Therefore, when the liquid is charged in two portions, the total amount of the liquid that is charged in two portions needs to be the amount of the liquid that can be included in the cooked food dough. That is, when the same cooked food is manufactured by the same material and the same process, the amount of the liquid that is input in Step S01 in the first embodiment is the amount of the liquid that is input in Step S11 in the present embodiment. And the sum of the amount of liquid charged in step S18.

  According to the present embodiment, the same effects as those of the first embodiment can be obtained. In addition, since the dough can be quickly cooled after the final pulverization step, the work efficiency is further improved.

[Grain ratio and bread formability]
Hereinafter, with reference to the drawings, the ratio of the amount of grain input first (in step S11 of the second embodiment) and the amount of grain input second (in step S19 of the second embodiment) The effect of the effect on the finish (formability) of bread will be described. FIG. 3 is a table showing input amounts of cereal grains (rice grains) and liquid (water) introduced in the mixing process, the cereal grain addition process, and the liquid addition process in the manufacturing process for producing gluten-containing dough, and FIG. ) Shows that the rice grains to be introduced are white rice, and FIG. 3B shows that the rice grains to be introduced are brown rice. FIG. 10 is a table showing input amounts of cereal grains (rice grains) and liquid (water) introduced in the mixing process, the cereal grain addition process, and the liquid addition process in the production process for producing gluten-free bread dough.

  As shown in FIG. 3 (a), in the case of producing gluten-containing bread dough, if the rice grain to be charged in the mixing step is white rice, 70 parts by weight of water is charged. Hereinafter, the dough production process will be briefly described. In the first crushing process, the mixture is pulverized at a low speed for 2 minutes, in the grain addition process, white rice is added to the mixture (not added in the pattern A), and the first resting process. Then, the mixture is allowed to stand for 30 minutes, in the second grinding step, the mixture is ground at low speed for 3 minutes, in the second grinding step, the mixture is left for 30 minutes, in the third grinding step, the mixture is ground at high speed for 2-3 minutes, Water is added in the cooling process, and dough ingredients are added in the kneading process. In addition, the amount of water added in the cooling process only for pattern E is 10 parts by weight, but this is due to the large amount of white rice added in the second time, and thus in the second time. The amount of water added in the cooling process may be changed depending on the amount of grains to be added.

  Referring to the evaluation of bread produced with the blending ratio of Pattern A to Pattern F shown in FIG. 3A, the taste, texture and appearance of bread are improved by adding white rice in two stages in the mixing process. Moreover, it turns out that a more suitable bread can be manufactured especially by making the white rice thrown in at a mixing process into 55 to 75 weight part.

  Cross-sectional view of bread produced through the steps generally required for producing bread, such as fermentation process and baking process, of bread dough produced at the blending ratio of Pattern A and Pattern D to Pattern F shown in FIG. These photographs are shown in FIGS. 4A to 4D. As shown in FIG. 4 (a), the bread (pattern A) in which 80 parts by weight of white rice is added in the mixing process has a large vertical expansion, but the cause is due to the roughness of the bread cross-section and the cavity The appearance and texture are getting worse. Also, as shown in FIG. 4 (d), the bread (pattern F) in which 40 parts by weight of white rice is added in the mixing step is the same amount as the white rice introduced in the mixing step in the second time (cereal grain addition step). Since the whole bread becomes heavy, the bread is not included and is shrunk as a whole, and the appearance and texture of the bread are deteriorated. On the other hand, as shown in FIG. 4 (b) and FIG. 4 (c), the bread in which 65 parts by weight (pattern D) or 55 parts by weight (pattern E) of white rice is added in the mixing step is finely textured, the appearance and the food as bread. The feeling is good.

  Therefore, it can be understood that it is difficult to produce a suitable bread unless it is a two-stage method (a method in which grain grains are added in two portions). Further, it can be seen that it is difficult to produce a suitable bread when the amount of the cereal grains input at the first time is the same as or less than the amount of the cereal grains input at the second time.

  As shown in FIG.3 (b), when the rice grain thrown in in a mixing process is brown rice, 75 weight part of water is thrown in in a mixing process. The amount of water to be added is larger than that for white rice because brown rice is a harder grain than white rice. Thus, it is necessary to adjust the amount of water as appropriate according to the type of grain to be introduced for the first time. Hereinafter, the bread dough manufacturing process is the same as that in FIG.

  Referring to the evaluation of bread produced with the blending ratio of pattern G to pattern K shown in FIG. 3B, the taste, texture and appearance of bread are improved by adding brown rice in two stages in the mixing process. Moreover, it turns out that a more suitable bread can be manufactured by making brown rice put into a mixing process into 55 to 75 weight part especially.

  The photograph of the external appearance of the whole bread which manufactured bread dough manufactured with the blending ratio of pattern G-pattern J shown in Drawing 3 (b) through a process generally required when manufacturing bread, such as a fermentation process and a baking process. This is shown in FIGS. 4 (a) and 4 (b).

  As shown in FIG. 4 (a) and FIG. 4 (b), the bread (pattern G) into which 80 parts by weight of brown rice is added in the mixing process has a very bad appearance because the ceiling part (mountain part) is crushed. It can be seen that the bread (Pattern I) containing 65 parts by weight of brown rice has the most beautiful appearance. Moreover, it turns out that the bread | pan of the pattern H and the pattern J is also favorable.

  From the results of the above experiment, regardless of the type of cereal grain, the amount of cereal grain introduced first time and the amount of cereal grain charged second time are as follows when the total weight of both is 80 parts by weight: It is desirable that the first grain is 55 to 75 parts by weight and the second grain is 25 to 5 parts by weight. When the total weight of the cereal grains in the dough is not 80 parts by weight, the amount of the cereal grains to be input at the first time and the amount of the cereal grains to be input at the second time may be adjusted according to the ratio.

  In the above experiment, gluten is added in the kneading step so that 18.70 parts by weight of gluten is 100 parts by weight of bread dough. Thus, since the content of gluten in the bread dough is below 19%, adverse effects such as modification of taste due to gluten and reduction of bread bulge can be minimized, while linking rice grains together. Since it is generated and wraps around carbon dioxide, it is possible to produce a bread having an excellent appearance and texture as a bread. The content of gluten in the dough is desirably less than 19%. When the content is 19% or more, the gluten characteristics are strong, and it is difficult to obtain a suitable bread.

  When producing gluten-free bread dough as shown in FIG. 10, when rice grains are introduced in the mixing step, 90 parts by weight of water is added. And the quantity of the rice grain thrown in at each process was changed so that the sum total of the weight part of the rice grain thrown at at a mixing process and the weight part of the rice grain thrown at at a grain grain addition process might be 100 weight part. Sometimes, the evaluation of bread made with the dough is shown.

  As shown in FIG. 10, when less than 40 weight parts of rice grains are added in the mixing step, it is understood that the texture and appearance as bread are not preferable. On the other hand, bread produced from bread dough in which 45 parts by weight to 90 parts by weight of rice grains were added in the mixing process was suitable, and the one in which 90 parts by weight of rice grains were input in the mixing process was the most excellent.

[Granularity]
As described above, when producing bread from rice grains (grain grains), it is considered that the most problematic is the grain size. The reason is that the amount of water that can be contained in the rice grains increases in proportion to the size of the grain size of rice grains, in addition to the reason for the appearance and texture of bread as described above. In other words, when rice grains having a large particle size are used, each rice grain retains a large amount of water, and as a result, the amount of water retained by the entire bread dough increases and the entire bread dough is dripped. This is a natural fact for those skilled in the art, and therefore research and development has been conducted on how to reduce the grain size of rice grains. There is no definite range of particle sizes for how finely sized rice grains can be made, but in the state where the rice grains are sucking water, the bread must be at most 100 μm in size. It is said that can not be manufactured.

  FIG.6 and FIG.7 is a graph which shows the particle size distribution of the rice grain (white rice) thrown in in step S11 when the 3rd grinding | pulverization process was complete | finished. 8 and 9 are graphs showing the particle size distribution of the rice grains (brown rice) introduced in step S11 at the time when the third pulverization step is completed. The average grain size of rice grains (white rice) in FIGS. 6 to 7 is about 640 μm, and the average grain size of rice grains (brown rice) in FIGS. 8 to 9 is about 1950 to 1960 μm. Considering conventional common general technical knowledge, it should be impossible to produce bread with such coarse grained rice grains, but suitable bread can be produced as described above.

  The reason for this is that the grain size distribution of rice grains is approximately double-shaped (substantially M-shaped) (there is a mountain with a fine grain size at the top and a mountain with a rough grain size at the top, between the two peaks. It is considered that a valley is formed. That is, in the first embodiment and the second embodiment, the grain size of the rice grains previously introduced by having the grain addition step and the pulverization step between the mixing step and the grain addition step. The grain size of the rice grains introduced later is greatly different, and the particle size distribution of the mixture containing both of them is substantially in the form of a double mountain having a particle size distribution centered on a rough particle size and a particle size distribution centered on a fine particle size. Thereby, rice grains having a coarse particle size form a base of bread, and rice particles having a small particle size form a bulge of bread, so that a suitable bread can be produced.

  Another possible reason is that there is little damage (scratch) to the rice grains. That is, when the time for pulverizing the rice grains is relatively short (total of 10 minutes in the above example), the damage to the rice grains is small, and the amount of water that the rice grains can contain does not increase greatly. Therefore, even if rice grains having a coarse particle size are contained in the bread dough, the moisture content of the entire bread dough does not increase, and it is possible to prevent the dough from dripping due to the moisture content. On the other hand, by providing the pulverization step three times, there is no rice grain having a particle size large enough to adversely affect the appearance and texture of the bread, so that a suitable bread as described above can be produced.

[Third embodiment]
In the above embodiment, the rice grains are added in two portions so that the mixture contains rice grains having different particle sizes (rice grains having a relatively coarse particle size and rice grains having a relatively fine particle size). Bread is produced by mixing with expansion aids. However, it is troublesome for the customer to divide the grain into twice in the dough production process. Accordingly, the inventors of the present application have studied a method for producing a suitable bread without providing a grain addition step, and have found a method for producing a suitable bread without providing a grain addition step.

  In the present embodiment, a method for producing a cooked food dough that does not have a grain addition step will be described below. A third embodiment of the method for producing a cooked food dough of the present invention will be described with reference to FIG. FIG. 11 is a third flowchart showing the steps of the method for producing a cooked food dough according to the present invention. In particular, this embodiment is a production method suitably used when producing a gluten-free cereal food.

  Step S21 is a mixing step of mixing rice grains and water. The amount of cereal grains input in step S21 is input so that the total amount of cereal grains in 100 parts by weight of bread dough is about 100 parts by weight. The reason why it is about 100 parts by weight is that it may contain about 1 part by weight of yeast.

  The amount of water input in step S21 is determined according to the type of grain. For example, in the case of rice grains, about 80 to 90 parts by weight are added to 100 parts by weight of bread dough (in contrast to the first and second embodiments, this embodiment is white rice or brown rice). The amount of water that is introduced does not change. In this embodiment, the mixture is a mixture of 100 parts by weight of white rice and 80 parts by weight of water.

  Step S22 is a first pulverization step of pulverizing the mixture containing the rice grains and water introduced in step S21. In the first pulverization step, the mixture is desirably pulverized for about 3 minutes with the rotation speed of the cutter blade being low or high. In the present embodiment, the rotation speed of the cutter blade is set to low speed or high speed. When the rice grains are white rice, it is desirable to pulverize at low speeds, but when the rice grains are brown rice, they are pulverized at high speed. This is because it is desirable. That is, since the hardness of the brown rice grains is higher than the hardness of the white rice grains and is not easily pulverized, the rotation speed of the cutter blade is set high. Thus, it is desirable that the rotation speed of the cutter blade be low or high depending on the hardness of the rice grains (cereal grains) to be introduced.

  In addition, in this embodiment, since white rice is thrown in as a rice grain, the rotational speed of a cutter blade is low, and it grind | pulverizes for about 3 minutes at the said rotational speed.

Step S23 is a resting step for resting (resting) the mixture crushed in step S22. In this embodiment, the mixture is kept (rested) for 30 minutes in the resting step.

  Step S24 is a second pulverization step for pulverizing the mixture rested in the erection step of step S23. In the second pulverization step, it is desirable to pulverize the mixture for about 3 to 4 minutes at a high rotation speed of the cutter blade. In this embodiment, the mixture is pulverized at high speed for about 3 minutes.

  Step S25 is a kneading process in which the dough ingredients are added to the mixture and the dough is kneaded. The dough raw material to be added may be selected as appropriate, but no dough expansion aid such as gluten is added in the kneading step of this embodiment. In addition, when 5 weight parts of fats and oils are added with respect to 100 weight part of bread dough in this process, when bread dough is baked, it can be set as a bread | pan with good swelling.

  Thus, in this embodiment, unlike the said 1st Embodiment and 2nd Embodiment, there is no grain addition process, 2nd refrigeration process, and 3rd grinding | pulverization process. In particular, since it does not have a rice grain addition step, it is considered that the particle size distribution in the mixture does not become substantially double, but in FIG. 12, a bar graph showing the particle size distribution of the rice grain (white rice) after the end of the second pulverization step is shown. As described above, the particle size distribution is substantially in the form of two peaks (the particle size is about 10 μm, the particle size is about 100 μm, and the middle particle size (about 50 to 60 μm) is small. (It has a valley shape.)

  Compared to the average grain size (about 640 μm for white rice and about 1950 to 1960 μm for brown rice) of rice grains shown in FIGS. 6 to 8 in the first embodiment and the second embodiment, rice grains shown in FIG. The average particle size of (white rice) is about 106 μm, which is fine, but this is due to the measurement method. That is, the particle size shown in FIGS. 6 to 8 is measured immediately after the completion of the third pulverization step, so that the rice grains contain water, whereas the particle size shown in FIG. 12 is the second pulverization step. The rice grains do not contain moisture because the measurement is performed after the mixture is dried and the moisture is removed after the process is completed. Therefore, if the grain size is measured in a state in which the rice grains contain moisture immediately after the second pulverization step in the present embodiment, the average grain size of the rice grains increases.

  Although the details of the reason why the grain size distribution of the rice grains in the mixture is substantially double-shaped without having the grain grain addition step is unknown, the inventors of the present application have conducted intensive research, and as a result, the first of the present embodiment By making the pulverization time in the pulverization step slightly (one minute) longer than the pulverization time in the first pulverization step of the first embodiment and the second embodiment, the particle size distribution can be made into a substantially double shape. I found

<< Deformation, etc. >>
As mentioned above, although embodiment of this invention was described, this invention is not limited to these content. As the embodiment, various modifications can be made without departing from the gist of the present invention.

  The embodiment described above shows a manufacturing process for manufacturing a suitable cooked food while reducing the number of processes as much as possible for improving workability. It is good also as adding a process. For example, in the above-described embodiment, an aging process (also referred to as a liquid absorption process) may be added before the first pulverization process.

  Moreover, since 1st Embodiment and 2nd Embodiment which were mentioned above manufacture suitable cooked food dough using the rice grain from which grain size differs (rice grain with comparatively coarse grain size and rice grain with comparatively fine grain size). Instead of the two-stage method, for example, a three-stage method (a method in which rice grains are added in three portions) may be used. That is, the method for producing a cooked food dough of the above embodiment may further include a second grain addition step.

  The embodiment described above may further include a drying step for drying the mixture immediately before the kneading step. By drying the mixture in the drying step (i.e., skipping moisture), a cooked food that cannot contain moisture such as cake can be produced.

[Supplement]
What is necessary is just to select suitably the manufacturing process of cooked food in the case of manufacturing cooked food from the cooked food dough manufactured with the manufacturing method of the cooked food dough mentioned above according to the kind of cooked food. For example, when bread is produced as described above, a fermentation process, a dough rounding process, a dough resting process, a dividing process, a baking process, and the like may be appropriately selected or not selected. Moreover, the manufacturing process of cooked food may be provided with a freezing process. In other words, after the dough is manufactured, the dough may be frozen and stored.

  Various improvements can be added to the cooked food dough production apparatus to which the cooked food dough production method described above is applied in order to execute the cooked food dough production method described above. For example, in addition to a dough kneading container for producing dough, a grain storage container for feeding grain grains in two portions and a liquid storage container for feeding liquids in two portions are provided. Also good.

  INDUSTRIAL APPLICABILITY The present invention can be used for a method for producing a cooked food dough, a cooked food production apparatus, and a cooked food.

Moreover, in the manufacturing method of the cooked food dough of the said structure, it is desirable to have the resting process which rests the said mixture between the said 1st grinding | pulverization process and the said 2nd grinding | pulverization process. In addition, the cooked food dough manufacturing method may further include a third pulverization step of further pulverizing the mixture pulverized in the second pulverization step between the second pulverization step and the kneading kneading step. desirable. Furthermore, it is desirable to have a resting step for resting the mixture between the second pulverizing step and the third pulverizing step.

In order to achieve the above object, the cooked food dough manufacturing apparatus of the present invention includes a main body container into which cereal grains and liquid are charged, and a cereal grain storage container for storing additional cereal grains of the same kind as or different from the cereal grains. When a kneading means having the cereal grains and the pulverized means having a grinding blade for adding cereal grain milling, kneading bring kneaded dough by mixing charged materials in the main container blades of the main body container And a control means for controlling the crushing means and the kneading means, and the method for producing the cooked food dough according to any one of claims 1 to 9 is applied. Yes.

Claims (10)

A mixing step of mixing grain and liquid;
A first crushing step of crushing a mixture containing the grain and the liquid;
A grain adding step of adding the same or different kind of grain as the grain to the mixture ground in the first grinding step;
A second crushing step of further crushing the mixture to which the cereal grains have been added in the cereal grain adding step;
A kneading step of adding a dough raw material to the mixture crushed in the second crushing step and kneading the dough;
A process for producing a cooked food dough, comprising:   The cooked food dough manufacturing method further includes a third pulverization step of further pulverizing the mixture pulverized in the second pulverization step, between the first pulverization step and the second pulverization step, and The method for producing a cooked food dough according to claim 1, further comprising a resting step for resting the mixture between the second pulverizing step and the third pulverizing step.   The method for producing a cooked food dough according to claim 2, further comprising a cooling step for cooling the mixture between the third crushing step and the kneading step. .   The method for producing a cooked food dough according to claim 3, wherein the cooling step is a liquid addition step of adding a liquid of the same type or different type from the liquid.   The cooked food is cooked food containing gluten, and the amount of the grain added in the mixing step with respect to 80 parts by weight of the grain is 55 to 75 parts by weight, and the cooked food is added in the grain adding step. The method for producing a cooked food dough according to any one of claims 1 to 4, wherein the blending amount of the same or different kind of cereal grains is 25 to 5 parts by weight.   The cooked food is cooked food not containing gluten, and the blending amount of the grain added in the mixing step with respect to 100 parts by weight of the grain is 45 to 90 parts by weight, and added in the grain adding step. The method for producing a cooked food dough according to any one of claims 1 to 4, wherein the blending amount of the same or different kind of cereal grains is 55 to 10 parts by weight.   In the said kneading | mixing process, any 1 type (s) or 2 or more types of alpha gelatinized rice flour, 100 million rice, cooked rice, azuki bean skin, starch, and rice bran are thrown in as the dough material. Item 6. The method for producing a cooked food dough according to any one of Items 5 to 6. A mixing step of mixing grain and liquid;
A first crushing step of crushing a mixture containing the grain and the liquid;
A resting step for resting the mixture pulverized in the first pulverization step;
A second pulverization step of further pulverizing the mixture rested in the resting step;
A kneading step of adding a dough raw material to the mixture crushed in the second crushing step and kneading the dough;
A process for producing a cooked food dough, comprising:   The cooked food manufactured with the cooked food dough manufactured with the manufacturing method of the said cooked food dough of any one of Claims 1-8.   A cooked food dough manufacturing apparatus to which the cooked food dough manufacturing method according to any one of claims 1 to 9 is applied.