JP2013039076A - Composition for rice flour bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition for rice flour bread that can make excellent rice flour bread when using a breadmaker.SOLUTION: The composition for rice flour bread for a breadmaker contains: 75 pts.mass or more and 85 pts.mass or less of rice flour; 3 pts.mass or more and 5 pts.mass or less of dextrin to 100 pts.mass of a main raw material consisting of 15 pts.mass or more and 25 pts.mass or less of vital gluten as an auxiliary raw material; 30 U or more and 75 U or less of αamylase; and 570 AUN or more and 950 AUN or less of βamylase.

Description

  The present invention relates to a rice flour bread composition.

Bread is generally produced using wheat flour as a raw material, but it is practiced to produce bread using only rice flour as raw material flour without using wheat flour.
For example, a method for producing rice flour bread using a raw material in which cellulase, sucrose fatty acid ester, amylase, ammonium salt and the like are blended with 85% by mass of rice flour and 15% by mass of freeze-dried gluten is known (see, for example, Patent Document 1). .
As an example of rice flour bread that does not use gluten, a rice flour bread material containing rice flour as a main ingredient, a thickening polysaccharide, β-amylase, and an emulsifier and further not containing gluten is known (see, for example, Patent Document 2). ).
As an example of processing the rice flour to be used, a treatment solution is created by selecting or combining two or more organic acid aqueous solutions such as sodium citrate, sodium lactate, sodium malate, sodium acetate, etc. Rice flour is known as an alternative to wheat flour, characterized by dipping rice such as polished rice, waste rice, old rice, and minimum access rice, followed by dehydration and flour drying (see, for example, Patent Document 3).
In recent years, household appliances for baking bread called home bakery have become widespread, and it has become possible to bake not only general bread made from wheat flour but also bread using rice flour.
In home bakery, after the raw materials are put into the inner pot, dough is mixed, fermented and baked in the inner pot, so the conditions for making bread are quite special.
Although the quality of rice flour bread has been improved by improving the function of the home bakery, the quality improvement of rice flour bread using raw materials is also required at the same time.

JP 2004-208561 A JP 2005-245409 A JP 2000-175636 A

  The objective of this invention is providing the composition for rice flour bread | pans which can make a favorable rice flour bread | pan when using a home bakery.

As a result of intensive research to achieve the above object, the present inventors use rice flour, vital gluten, dextrin, α-amylase, and β-amylase at a specific blending ratio, which is good when a home bakery is used. The present invention has been completed by finding that a simple rice flour bread can be obtained.
Therefore, the present invention relates to 100 parts by mass of the main ingredient consisting of 75 parts by mass to 85 parts by mass of rice flour and 15 parts by mass to 25 parts by mass of vital gluten, and 3 parts by mass to 5 parts by mass of dextrin as an auxiliary ingredient. It is a composition for rice flour bread for home bakery containing amylase 30U to 75U and β-amylase 570AUN to 950AUN.

  By using the raw material for the home bakery of the present invention in the home bakery, it is possible to obtain a rice flour bread that is smooth and free from bending of the product surface and has a bread volume.

Hereinafter, the present invention will be described in detail.
The home bakery used in the present invention is a household electric appliance that automatically mixes, ferments and bakes dough in the inner pot after the raw materials are put into the inner pot. Yes.
Home bakery dough kneading is done with the blades arranged at the bottom, so there are models that select the shape of the blade according to the application, but it is special compared to preparing bread dough using a general mixer It is a preparation method of a proper dough.
Basically, the baking is automatically performed, so that the dough cannot be divided, rounded, degassed or molded.
The composition for rice flour bread of the present invention has been developed so that a good rice flour bread can be obtained even in such a special production process.

The main raw material of the composition for rice flour breads of the present invention consists of 75 to 85 parts by mass of rice flour and 15 to 25 parts by mass of vital gluten.
If the blending ratio of vital gluten is less than 15 parts by mass, the volume of the product is insufficient, and if it exceeds 25 parts by mass, the appearance of the product becomes rough, which is inappropriate.
The rice flour to be used is made from powdered rice as a raw material, and as a milling method, methods used for conventional rice flour milling can be used, for example, body milling, roll milling, airflow milling milling, Examples thereof include a milling method such as high-speed rotary hammering milling.
The type of glutinous rice is not particularly limited, and normal varieties such as “Akitakomachi” and “Koshihikari” can be used as well as varieties having a high amylose content such as “Momiroman” and “Koshi no Kaori”.

The composition for rice flour bread of the present invention contains 3 parts by mass or more and 5 parts by mass or less of dextrin with respect to the main ingredient as an auxiliary ingredient.
If the dextrin is less than 3 parts by mass, the volume of the product is insufficient, and if it exceeds 5 parts by mass, the appearance of the product becomes rough, which is inappropriate.
Furthermore, the composition for rice flour breads of the present invention contains 30 U or more and 75 U or less of α-amylase as a secondary ingredient with respect to the main ingredient.
If α-amylase is less than 30 U, the volume of the product is insufficient, and if it exceeds 75 U, the appearance of the product becomes rough, which is inappropriate.
As for the enzyme titer of α-amylase, the amount of enzyme that produces a reducing sugar corresponding to 1 mg glucose in a reaction at 40 ° C. for 10 minutes is defined as 1 U (unit).
Furthermore, the composition for rice flour breads of the present invention contains β-amylase as a secondary ingredient in a range from 570 AUN to 950 AUN with respect to the main ingredient.
If β-amylase is less than 570 AUN, the volume of the product is insufficient, and if it exceeds 950 AUN, the appearance of the product becomes rough, which is inappropriate.
As for the enzyme titer of β-amylase, the amount of enzyme required to generate a reducing power corresponding to 1 mg of glucose at 40 ° C. for 10 minutes is defined as 1 AUN.
In the present invention, these auxiliary raw materials are used as essential raw materials, and when any of the auxiliary raw materials is out of the range of use, the effect cannot be exerted, and the mixing ratio of these essential raw materials is important. is there.
In addition, when making rice flour bread | pan using the composition for rice flour bread | pan of this invention, the rice flour bread | pan can be made using together with the auxiliary material conventionally used for the rice flour bread | pan as needed.
As this auxiliary material, for example, yeast food, milk powder, salt, thickener, flour (excluding glutinous rice flour), starch, pigment, flavor, sugar, fats and oils, eggs, swelling agent, emulsifier, seasoning, milk And spices.
These auxiliary materials can be mixed in advance with the rice flour bread composition of the present invention and used as a mixed powder.

When producing rice flour bread at the home bakery using the composition for rice flour bread of the present invention, the rice flour bread can be made by using the rice flour used instead of the composition for rice flour bread, so a special operation is performed. Is not necessary.
When using a home bakery that incorporates a program for automatically producing rice flour bread, rice flour bread can be made according to the instructions of the manual.
For home bakery, the process is adjusted so that a good rice flour bread can be obtained even if the rice flour is simply used for each model, but in the present invention, the rice flour is made into a specific rice flour composition so that a better rice flour bread can be obtained. Can be obtained.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Test Examples 1 to 18]
(1) 100 parts by mass of a composition for rice flour bread having the composition shown in Table 1, 5 parts by mass of granulated sugar, 2 parts by mass of salt, 1 part by mass of skim milk powder, and 8 parts by mass of shortening were mixed uniformly to obtain a mixed powder.
(2) 300 g of the mixed powder obtained in the above (1) and 200 parts by mass of water are placed in a bread case of a home bakery (manufactured by Panasonic Corporation, SD-BMS102 (one-bowl type)), and 3 masses of instant dry yeast in a yeast container. A rice flour bread was obtained using a menu containing wheat flour and a rice flour course.
(3) After the obtained rice flour bread was taken out of the home bakery and shocked, the appearance and texture of the product were evaluated by 10 panelists according to the following evaluation criteria.
The product volume was evaluated by measuring the height of the center and four corners of rice flour bread and calculating the average.
The obtained results are shown in Table 1.
[Product appearance criteria]
5 points Smooth upper surface with no hip folding 4 points Upper surface is almost smooth and almost free from hip folding 3 points Normal 2 points Some cracks on the upper surface, slightly lower hips and inferior 1 point Cracks on the upper surface, lower hips Is very inferior [texture evaluation criteria]
5 points Melting in the mouth is a very favorable flavor 4 points Melting in the mouth is a favorable flavor 3 points Normal 2 points Melting in the mouth shape is slightly worse and the flavor is slightly inferior 1 point Melting in the mouth is a bit dumpy and the flavor is very bad Inferior

In Test Examples 1 to 5, the influence of the ratio between rice flour and vital gluten was evaluated.
A good rice flour bread was obtained at a blending ratio of rice flour of 75 parts by mass or more and 85 parts by mass or less.
In Test Examples 6 to 10, the influence of the blending ratio of dextrin was evaluated.
A good rice flour bread was obtained at a blending ratio of dextrin of 3 to 5 parts by mass.
In Test Examples 11 to 14, the influence of the blending ratio of α-amylase was evaluated.
A good rice flour bread was obtained with α-amylase of 30 U to 75 U.
In Test Examples 15 to 18, the influence of the blending ratio of β-amylase was evaluated.
A good rice flour bread was obtained with β-amylase of 570 AUN or more and 950 AUN or less.
From the above results, it was confirmed that a good rice bread could not be obtained when even one of the blending ratios was off.

Claims (1)

With respect to 100 parts by mass of the main raw material consisting of 75 parts by mass to 85 parts by mass of rice flour, 15 parts by mass to 25 parts by mass of vital gluten, 3 parts by mass to 5 parts by mass of dextrin as an auxiliary material, 30 U to 75 U of α-amylase, A composition for rice flour bread for home bakery containing β-amylase from 570 AUN to 950 AUN.