JP2012245011A - Bread-making rice filling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing rice-mixed bread, excelling in bread-making property while the texture of the produced bread is good and aging speed is equivalent or superior to wheat flour bread, and a novel bread-making rice kneading agent used for the method, and a method for producing the kneading agent.SOLUTION: Water is added to rice flour at 100-200% to the rice flour weight, and boiled at 40-65°C, and simultaneously agitated for 10-20 minutes to perform amylase agent treatment. Enzyme deactivation treatment is then performed to produce bread-making rice filling. The obtained bread-making rice filling is used as the bread kneading agent to produce the rice-mixed bread with the good texture and the aging speed equivalent or superior to wheat flour bread without affecting bread-making property in producing the rice-mixed bread.

Description

  The present invention relates to a rice filling for bread making, which is a paste-like material, a rice blend bread using this as a kneading agent, and a method for producing these.

  The price of flour products represented by bread is also rising due to the rapid increase in the price of flour raw materials in recent years. For this reason, efforts are being made to replace part or all of the raw material flour of the flour product with a grain material other than wheat flour that has a quality equivalent to or new to the flour and is cost-effective. Rice (rice flour) has attracted attention as a wheat flour substitute grain material, particularly in breads.

  Rice (rice flour) has been studied as a raw material for bread because of its high nutritional value and low calories compared to wheat flour. In addition, rice (rice flour) is one of the few grains in Japan with a very high domestic self-sufficiency rate. Therefore, from the viewpoint of effective use of rice (rice flour) whose consumption is decreasing year by year and improving the food self-sufficiency rate in the country. Use as a wheat flour substitute for food is considered an important effort.

  However, because rice (rice flour) contains almost no gluten-like protein, simply replacing all or part of the flour of bread with rice flour results in poor bread-making properties (expandability, etc.). Inferior feelings (such as plump feeling) and fast aging speed (bread tends to be hard) have caused inconveniences in bread production and the quality of the bread obtained. In addition, it is possible to mix almost all of the raw rice and other ingredients that are cooked and kneaded into a bread paste (rice filling) as it is, because the amount of water added during bread production becomes excessive. In addition, it was only possible to knead ordinary cooked rice itself, or a rice cake material having a relatively low water content to the extent that the graininess of rice remains.

  In order to improve these points, rice flour added with gluten flour (wheat gluten agent) and enzyme preparations (transglutaminase, pectinase, amylase, etc.), emulsifiers, sugars, etc. has been proposed (Patent Documents 1 and 2). . However, this requires a uniform mixing of gluten particles and rice flour, and in order to improve the mixing properties, it is necessary to reduce the particle size of rice flour and make it close to gluten powder particles. In addition, the enzyme to be mixed is one that exerts enzyme activity during bread fermentation, but it is very difficult to control the enzyme activity in parallel with bread fermentation, so the quality control of the bread produced is also very difficult. Therefore, it is not suitable for industrial production.

  Furthermore, a method of adding a thickener to rice flour (Patent Document 3) has been proposed mainly for improving bread-making properties. However, as mentioned above, rice starch is very susceptible to aging, so even if the bread-making properties satisfy a certain level, the quality of the resulting bread (texture, aging speed, etc.) is not satisfactory. Absent.

  From these technical backgrounds, even if an auxiliary agent such as a gluten agent is not added more than necessary, the bread making property is excellent and the texture of the produced bread is good, and the aging speed of the bread is higher than that of flour bread. There has been a strong demand for the development of a method for producing equal or better rice-blended bread and a rice kneading agent for bread-making used therefor.

JP 2004-208561 A JP 2004-267157 A JP 2008-278827 A

  In view of the strong demands of the industry described above, the present invention is excellent in bread-making properties, has a good texture of the produced bread, and has an aging speed equivalent to or slower than that of flour bread (that is, bread-making properties and It was made for the purpose of providing a method for producing rice-blended bread, a novel rice kneading agent for bread making used in this, and a method for producing this kneading agent. is there.

  In order to achieve the above object, as a result of earnest research, the present inventors added water to rice flour and cooked it, and stirred it at the same time as cooking to treat it with an amylase agent. It was found for the first time that a pre-gelatinized rice-like rice filling was obtained. And this rice filling is enzyme-inactivated and kneaded into bread, so that the bread-making property is good, the enzyme activity does not need to be controlled during bread fermentation, and the quality of the resulting rice blended bread is good As a result, the present invention has been completed.

That is, the embodiment of the present invention is as follows.
(1) 100% to 200% of rice flour is added to rice flour, and amylase treatment is performed by stirring for 10 to 20 minutes simultaneously with cooking at 40 to 65 ° C., and then enzyme deactivation treatment is performed. A method for producing a pastry rice filling for breadmaking, which is characterized by the above.
(2) The method according to (1), wherein the amylase agent is a preparation containing at least one of α-amylase, β-amylase, and glucoamylase and / or a malt extract and / or rice bran.
(3) Pasty rice filling for bread making produced from rice flour by the method described in (1) or (2).
(4) A method for producing a rice-blended bread having no grain feeling, characterized by using the pasty rice filling for breadmaking according to (3) as a kneading agent.
(5) Bread-making of rice-blended bread without graininess, characterized by blending bread-making pastry rice filling for bread-making produced from rice flour by the method described in (1) or (2) And quality improvement methods.

  According to the present invention, by using the bread filling for bread making of the present invention as a bread kneading agent, it is excellent in bread-making properties at the time of bread production without adding an auxiliary agent such as a gluten agent more than necessary. It is possible to industrially produce rice-blended bread that is soft, crisp, moist and has a good texture and has an aging speed equivalent to or slower than that of flour bread. In addition, the resulting rice-containing bread has the natural sweetness that is natural to rice, so it is easy to eat, melts in your mouth and melts in your mouth. In addition, flavors such as fragrance when bread is baked are also very good.

  In addition, as above-mentioned, since it was over-hydrating to use the general rice cake-shaped rice raw material which does not have a rice grain feeling at all, it was able to add only a small quantity. However, because the rice filling of the present invention has the same properties as a general rice-like rice material, but the amount of water is drastically small, a large amount of rice filling is blended in the bread dough without affecting the bread-making properties. It is also a feature that it is possible.

The bread-making comparison graph of a standard bread dough, a hot-bread method bread dough, and a bread dough containing 30% rice filling for bread making is shown. The sensory evaluation comparison graph of a standard bread, a hot water type manufacturing bread, and a 30% rice filling bread for bread making is shown. The aging data of the 1st day after baking and the 3rd day aging data of a rice flour bread and 30% of rice filling bread for bread making are shown. The harder the bread, the older it is.

  The rice flour used as the raw material for the rice filling of the present invention is not particularly limited in brand name, and any of 100% glutinous rice and 100% glutinous rice can be used. Furthermore, blended rice of glutinous rice and glutinous rice can be used. As the rice flour, either polished rice flour or brown rice flour can be used, but it is preferable to use polished rice flour in the case of manufacturing rice filling used for breads with white color (such as white bread).

  In the present invention, water is added to rice flour and cooked in a paste form to obtain a filling bread kneading agent. The amount of water added to the raw material rice flour at this time is preferably 100 to 300% based on the raw material weight. In particular, in the case of rice flour, 100 to 200% is preferable. Usually, in order to make a pasty rice filling that does not use an enzyme and has a rice grain feeling only by cooking from raw rice, the amount of water added is 5 to 10 times (500 to 1000%) that of raw rice. In the present invention, only about half to one third of the amount of water is required.

  At the time of cooking this raw rice flour, a treatment with an amylase agent is performed. As the amylase agent, a preparation (including a commercially available product) containing at least one of α-amylase, β-amylase, and glucoamylase can be used. In addition, a material containing amylase such as malt extract and rice bran can be used, two or more of these may be used in combination, and a mixture obtained by mixing them in advance may also be used. it can. The addition amount can be appropriately set depending on the amount of enzyme of the raw material or material, but is preferably about 0.1 to 0.5%. It is more preferable to select β-amylase as the amylase agent because the natural sweetness of rice that cannot be obtained by adding sugar to breads produced by maltose production or the like can be imparted.

  The reaction of the amylase agent is preferably performed at 40 to 65 ° C. for 10 to 60 minutes. In particular, when rice flour is used as a raw material, it is preferable to carry out an enzyme reaction for 10 to 20 minutes by adding water and cooking at 40 to 65 ° C., but 20 to 40 minutes in the same manner as in the production of raw rice. The enzyme reaction can be performed separately after cooking.

  After the reaction of the amylase agent, enzyme deactivation treatment is performed. Although this enzyme deactivation processing method is not specifically limited, For example, the method by the heating temperature rising to 70-95 degreeC, the method by a high pressure process (an ultra-high pressure process is included), etc. are illustrated. From the viewpoint of equipment scale and cost, the heating temperature raising method is preferred industrially. In this way, rice filling is obtained, but it may be further filled in a container or the like.

  That is, the rice filling after the enzyme deactivation treatment can be used as a bread kneading agent as it is after cooling, but it can also be distributed as a general-purpose material by filling a predetermined container, packaging material, etc. and sterilizing it. Is possible. The sterilization treatment can be appropriately set such as retort sterilization, pasteurization, etc. according to the assumed distribution temperature (normal temperature, refrigeration, freezing), quality retention period, and the like.

  By the above-mentioned method, the rice filling for bread making of the present invention can be obtained. In addition, in the rice filling of the present invention, blending of auxiliary agents (gluten agent, thickener, emulsifier, enzyme agent maintaining activity, saccharides, etc.) for improving bread-making properties and bread quality during rice filling. It is also a great feature that it does not require (that is, does not require) special processing of rice filling for blending these adjuncts.

  Using this rice filling for bread making as a kneading agent, rice blended bread (rice filling kneading bread) is produced. The bread making method may be either a straight production method or a medium seed production method, but in the case of the medium seed production method, it is preferable to use a kneading agent in the main koji process. Further, when using the kneading agent, no special steps (raw material pretreatment, premixing, etc.) are required.

  The blending amount of the rice filling for baking is based on the remaining amount of water after subtracting the minimum amount of water (38 to 40% by weight based on 100 parts of flour) on the bread dough. For example, in the case of the medium-sized production method, the amount of water added in the main koji process is 25 to 30% by weight with respect to 100 parts of flour. Based on this, it may be converted from the moisture content of the rice filling, and the preferred blending amount is 10 to 50% by weight, more preferably 15 to 30% by weight.

For example, in the case of a medium seed production method, the bread making process is performed by adding a predetermined amount of baker's yeast (yeast) to wheat flour, mixing uniformly, kneading with water (preparing a medium seed), and 120 to 40 ° C at 120 ° C. After primary fermentation for ~ 240 minutes, add a predetermined amount of the remaining flour, the rice filling of the present invention and other auxiliary materials, knead with water, shape into a predetermined shape, predetermined temperature, time secondary fermentation And firing.
As a result, various types of rice-containing breads such as bread, croissant, baguette, French bread, roll bread, anpan, fried bread, cream bread, jam bread, pizza bread, and curry bread in which rice is blended can be produced.

  The rice blended bread dough by this manufacturing method is particularly excellent in the stability of the dough, and the obtained rice blended bread is excellent in soft feeling, moist feeling, and mochi feeling. This texture is close to the tendency of wheat flour bread by the hot water method, but the quality is superior to this. In addition, it has a natural sweetness that is difficult to obtain by simply adding saccharides, and it has no rustiness and is easy to eat. In addition, it provides a good fragrance that is crisp during toast.

  That is, according to the present invention, a bread having a quality equivalent to or higher than that of flour bread (especially bread produced by a hot water type manufacturing method) can be obtained even though the bread is blended with rice, and there is no problem in bread-making property. This has not been considered in conventional rice (rice flour) blended bread, and in other words, the present invention can provide a method for improving bread-making properties and quality of rice (rice flour) blended bread. Thereby, provision of the new wheat flour alternative raw material of bread, the effective utilization of rice, and a food self-sufficiency rate improvement can be aimed at.

  Examples of the present invention will be described below, but the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.

(Manufacture of rice filling for bread making from rice flour)
300 g of glutinous rice flour (200 g) and β-amylase preparation (Amano Enzyme Co., Ltd., trade name: Biozyme MD) 0.2% were added and heated to 50 ° C. with slow stirring. When the temperature reaches 50 ° C., the temperature is maintained while stirring for 10 minutes. After the reaction is completed, the temperature is raised to 75 ° C. to inactivate the enzyme, the enzyme is deactivated and then cooled. ) To obtain a rice filling for baking.

(Reference Example 1: Production of rice filling for bread making from raw rice)
400 g of water was added to 200 g of raw rice of glutinous rice and heated to 90 ° C. with slow stirring. When the temperature reached 90 ° C., the temperature was maintained while stirring for 20 minutes to prepare a bowl. And 100g of cold water was added and stirred, and the product temperature was cooled to 50 degreeC. Then, 0.2% of β-amylase preparation (manufactured by Amano Enzyme Co., Ltd., trade name: Biozyme MD) was added and stirred for 30 minutes while maintaining at 50 ° C. After completion of the enzyme reaction, the temperature was raised to 75 ° C. to deactivate the enzyme, followed by cooling. After filling the soft wrapping material, pasteurization (90 ° C. for 60 minutes) was performed to obtain a rice filling for baking.

(Reference Example 2: Production of bread containing rice)
The rice filling for bread making produced in Reference Example 1 was used as a kneading agent, and rice blended bread (70% blended rice filling, 30% blended rice filling) was produced by a medium seed manufacturing method. As a control, standard bread by the medium seed manufacturing method and bread by the hot water seed manufacturing method were manufactured. The respective formulations are shown in Table 1, and the production conditions are shown in Table 2.

  The bread dough evaluation (FIG. 1) and the sensory evaluation (FIG. 2) of the bread dough of the obtained rice blend bread (rice filling 30% blend) and the control product (standard bread, hot water method bread) were performed. The rice-mixed bread dough had almost the same bread-making properties as the hot water type bread dough. In particular, the rice-containing bread dough was superior to the hot water type bread dough in the stability of the dough. With regard to the flavor and texture of bread, rice-mixed bread is superior to hot-boiled bread in terms of sweetness, throatiness, softness, moistness, and crispness. It was also excellent in melting items.

(Reference Example 3: Aging speed comparison test with rice flour bread)
The rice filling 30% blended bread obtained in Reference Example 2 and this rice filling 30% blended bread were mixed with 100 g of rice flour and 200 g of water, and the others were the same after the baking of the rice flour bread manufactured with the same composition Changes in hardness (degree of aging) were measured with a rheometer (manufactured by Fudo Kogyo Co., Ltd., model number: NRM-2002J).

  On the first day after baking, the 30% rice filling bread is slightly softer than the rice flour bread, and on the third day after baking, the rice flour bread is hardened (aged) rapidly, whereas the rice filling 30% The change in the hardness (aging) of the blended bread was very gradual, comparable to that of normal flour bread (FIG. 3). From this result, it became clear that the aging speed of rice-filling-kneaded bread was very slow compared to rice flour bread with intense aging.

  From the above results, by using a new bread-filling rice filling as a kneading agent, it was possible to obtain bread of good quality that was not found in conventional rice (rice flour) blended bread and bread-making properties. It was shown that there was no problem at all and that industrial production was possible.

  The present invention is summarized as follows.

  The present invention is a method for producing a rice-blended bread having excellent bread-making properties, good texture of the produced bread, and having an aging speed equal to or higher than that of flour bread, and a novel bread-kneading rice kneading used therein It is an object of the present invention to provide a squeezing agent and a method for producing the squeezing agent.

  Then, 100 to 200% of the rice flour is added to the rice flour, and the amylase treatment is performed by stirring for 10 to 20 minutes simultaneously with cooking at 40 to 65 ° C., and then the enzyme deactivation treatment is performed. Manufactures rice filling for baking. And by using the obtained rice filling for bread making as a bread kneading agent, it does not affect the bread-making properties at the time of rice blended bread production, the texture is good, and the aging speed is Equivalent or higher rice bread can be produced.

Claims (5)

  100% to 200% water is added to the rice flour, and the amylase treatment is performed by stirring for 10 to 20 minutes simultaneously with cooking at 40 to 65 ° C., and then the enzyme deactivation treatment is performed. The manufacturing method of pasty rice filling for breadmaking.   The method according to claim 1, wherein the amylase agent is a preparation containing at least one of α-amylase, β-amylase, and glucoamylase and / or a malt extract and / or rice bran.   A pasty rice filling for baking made from rice flour by the method according to claim 1 or 2.   A method for producing rice-blended bread having no grain feeling, wherein the pasty rice filling for bread making according to claim 3 is used as a kneading agent. A bread-making property and a method for improving the quality of rice-blended bread without graininess, characterized in that bread is made by blending a pasty rice filling for bread-making produced from rice flour by the method according to claim 1 or 2. .

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