JP2014033646A - Additive for rice flour bread, rice flour composition for rice flour bread, bread dough for rice flour bread, and production method of rice flour bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food additive for improving the quality of a gluten-free rice flour bread, i.e. achieving fluffiness (high expansivity), softness, slow aging, and nicely-browned color; and a low-salt rice flour bread in response to the recent health conscious trends.SOLUTION: Addition of protease derived from Bacillus stearothermophilus to a dough derived from gluten-free rice flour allows a bread to be produced to achieve nicely-browned color, fluffiness, softness, and slow aging. Furthermore, the bread can be produced without addition of salt.

Description

  The present invention relates to an additive for rice flour bread, a rice flour composition for rice flour bread, a bread dough for rice flour bread, a method for producing rice flour bread, and a reduced salt bread.

Development of gluten-free rice flour bread has been demanded due to the presence of allergies and celiac disease due to the intake of gluten contained in wheat. Rice flour bread is also attracting attention as one of the efforts to expand rice consumption and improve the food self-sufficiency rate.
However, because rice flour does not contain gluten, which is the skeleton of bread, it is difficult to hold carbon dioxide produced by yeast fermentation, and bread aging after baking is faster than wheat bread. There is.

  The report about rice flour bread is as follows.

Patent Document 1 states that “a rice flour composition for rice flour bread contains 75 to 85 parts by weight of rice flour, 14 to 22 parts by weight of gluten and 1 to 5 parts by weight of pregelatinized flour or pregelatinized corn starch” in 100 parts by weight of flour. Disclosure.
However, unlike the rice flour bread according to the present invention, the rice flour bread disclosed in Patent Document 1 contains gluten.

Patent Document 2 states that “a rice flour bread characterized by adding an appropriate amount of one or more of cell wall degrading enzymes, amylases, food emulsifiers and yeast fermentation promoters in bread making using gluten-containing rice flour. Is disclosed.
However, the rice flour bread disclosed in Patent Document 2 contains gluten, unlike the rice flour bread according to the present invention.

Patent Document 3 states that “(1) A process in which raw rice grains are pulverized with an alkaline aqueous solution, or rice flour obtained by pulverizing raw rice grains is immersed in an alkaline aqueous solution to separate the treated rice flour from the alkaline aqueous solution, (2 ) A step of immersing the separated rice flour in an alkaline aqueous solution and separating the treated rice flour from the alkaline aqueous solution, provided that this step is performed once or twice or more. (3) The obtained rice flour is optionally "A method for producing a rice flour product including a step of obtaining a rice flour product by dehydration and / or drying after washing and / or neutralization" is disclosed.
However, Paragraph “0046” discloses “Despite the dough containing 25.5% rice flour, the specific volume was the largest and the overall best bread-making property was exhibited.” Paragraph “0053” "Test Example 6 (alkali-treated rice flour C27%) showed the best overall bread-making properties despite being a dough containing 27% rice flour."
As apparent from the above disclosure, it is considered that the rice flour bread disclosed in Patent Document 3 cannot use 100% rice flour, unlike the rice flour bread according to the present invention.

Patent Document 4 states that “in the production of bread using rice flour, before fermentation with yeast, prefermentation is performed using a microorganism belonging to the genus Aspergillus and / or a microorganism belonging to the genus Rhizopus. Bread manufacturing method ".
However, the rice flour bread disclosed in Patent Document 4 includes a pre-fermentation step using mold such as rice cake, unlike the rice flour bread according to the present invention.

In addition, Patent Documents 1 to 4 do not disclose or suggest “adding a Bacillus stearothermophilus- derived protease to rice flour-derived dough”, which is a feature of the present invention.

JP2011-113 JP2004-208561 JP2012-95535 JP2012-115197

  The present invention aims to improve the quality of rice flour bread, particularly gluten-free rice flour bread {soft (high expansion rate), soft, slow aging, good baking color} The effects of adding various food ingredients were investigated. Furthermore, the production of reduced-salt rice flour bread with the recent increase in health orientation was also examined.

In order to solve the above problems, the present inventors have added a protease derived from Bacillus stearothermophilus to a dough derived from rice flour that is gluten-free so that the baked color of the produced bread is good, soft, soft, It was confirmed that aging was slow. Furthermore, it was confirmed that the bread could be produced without adding salt. This completed the present invention.

The present invention is as follows.
“1. An additive for rice flour bread containing protease derived from Bacillus stearothermophilus .
2. A rice flour composition for rice flour bread comprising a protease derived from Bacillus stearothermophilus and rice flour.
3. Bread dough for rice flour bread containing protease, rice flour, yeast and moisture derived from Bacillus stearothermophilus .
4). A method for producing rice flour bread comprising the following steps:
(1) A bread dough production process for producing bread dough by mixing at least a protease derived from Bacillus stearothermophilus , rice flour, yeast and moisture,
(2) A molded dough manufacturing process for forming the dough to form a dough;
(3) A proofing process for fermenting the molded dough,
(4) A firing step of firing the formed dough after the proofing step.
5. The method for producing rice flour bread according to 4 above, wherein gluten or a component containing gluten is not added in any of the steps (1) to (4).
6). 6. The method for producing rice flour bread according to 4 or 5 above, wherein salt is not added in any of the steps (1) to (4).
7). A gluten-free rice flour bread obtained by the production method of the preceding item 5.
8). Reduced salt rice flour bread obtained by the production method of the preceding item 6.
9. 9. The reduced-salt rice flour bread according to item 8, wherein the salt content of the reduced-salt rice flour bread is 1.0% by weight or less with respect to the rice flour content. "

The rice flour bread derived from the rice flour obtained in the present invention has a better baked color, is softer and softer than conventional rice flour breads, and is slow to age. In addition, the bread can be made without adding salt.
In addition, the rice flour bread derived from rice flour obtained in the present invention could be made softer than commercially available wheat bread.

Rice flour bread manufacturing process and basic materials Confirmation of the characteristics of rice flour bread that has not been incubated after addition of each protease (colors in the figure are provided to compare the color of each bread) Confirmation of characteristics of rice flour bread incubated after each protease addition Confirmation of the characteristics of rice flour bread with and without incubation after addition of Samoaise ^{(registered trademark)} Confirmation of expansion rate and hardness of rice flour bread by adding various concentrations of Samoaze ^{(registered trademark)} Confirmation of the rate of aging of the rice flour bread ( "control" in the figure Thermoase ^{(registered trademark)} was not added and the rice flour bread not been decompressed, "decompression control" is Thermoase ^{(registered trademark)} was not added and the rice flour bread after thawing, "thermoase "" Samoese ^{(registered trademark)} added and unthawed rice flour bread, and "thawing Samoaase" means Samoaase ^{(registered trademark)} added and thawed rice flour bread) Confirmation of comparison of softness with commercially available wheat bread (In the figure, the softness of rice flour bread produced by adding no Samoase ^{(registered trademark)} was set to 100%) Confirmation of expansion rate of rice flour bread by adding various concentrations of salt

  The present invention is described in detail below.

(Additive for rice flour bread of the present invention)
The rice flour bread additive of the present invention contains at least a protease derived from Bacillus stearothermophilus .
A preferred example of a protease derived from Bacillus stearothermophilus is Samoaase ^{(registered trademark)} PC10F (Amano Enzyme Co., Ltd. product).
From the results of Example 2 below, the protease derived from Bacillus stearothermophilus is 50,000 to 1 million units, preferably 100,000 to 800,000 units, more preferably 150,000 to 500,000 units, most preferably, per 300 g of rice flour. 180,000-250,000 units.
In addition, the rice flour bread additive of the present invention is preferably added to a basic material (eg, rice flour, sugar, salt, olive oil, dry yeast, water) at 15-30 ° C. for 5-30 hours. Incubate.

(Rice flour composition for rice flour bread of the present invention)
The rice flour composition for rice flour bread of the present invention contains at least a protease derived from Bacillus stearothermophilus and rice flour.

(Bread dough for rice flour bread of the present invention)
The bread dough for rice flour bread of the present invention contains at least a protease derived from Bacillus stearothermophilus , rice flour, yeast and moisture. The amount of each component is 1 to 15 parts by weight of sugar, 1 to 10 parts by weight of salt, 2 to 20 parts by weight of oil, 2 to 10 parts by weight of yeast (dry yeast), and 50 to 350 parts by weight of water with respect to 100 parts by weight of rice flour. Part. More preferable component amounts are 6 to 12 parts by weight of sugar, 2 to 8 parts by weight of salt, 5 to 15 parts by weight of oil, 2.1 to 6.3 parts by weight of yeast (dry yeast), and 200 to 260 parts of water with respect to 300 parts by weight of rice flour. Parts by weight.
In addition, from the result of the following Example 4, even if the bread dough for rice flour bread | pan of this invention does not contain salt, it can manufacture the rice flour bread | pan of outstanding quality.
Furthermore, the bread dough for rice flour bread of the present invention can be frozen and used as it is after thawing. Furthermore, the baked dough for rice flour bread can produce a rice flour bread having the same quality as that of unfrozen rice flour bread dough.
In addition, flavor components known per se may be added to the bread dough for rice flour breads of the present invention.

(Each component)
The rice flour, yeast, moisture, oil and saccharides of the present invention can be known per se (in particular, commercially available products). For example, it is as follows.
Rice flour is produced by pulverizing raw rice. Although it does not specifically limit as a kind of rice, Although polished rice, brown rice, waste rice, an old rice, etc. are mentioned, It is preferable that it is polished rice.
As the yeast, any of natural yeast, dry yeast, and fresh yeast can be used.
Water is not limited to pure water, and milk or the like can also be used.
The oil is not particularly limited as long as it is an edible oil, and examples thereof include olive oil and salad oil. Olive oil is preferred.
The saccharide is not particularly limited, and examples thereof include sugar, maltose, trehalose, fructose, maltitol, sorbitol, xylitol, and combinations thereof, but sugar is preferable.

(Manufacturing method of rice flour bread)
The rice flour bread of the present invention includes at least the following steps. Depending on the type of bread to be manufactured, the following processes may include a bench process for resting the dough, a dough cooling process for cooling the dough, and a dividing process for creating the shape of the bread. In addition, when using a commercially available home bakery capable of producing rice flour bread, it may be manufactured according to the attached manual.
(1) A bread dough production process for producing bread dough by mixing at least a protease derived from Bacillus stearothermophilus , rice flour, yeast and moisture,
(2) A molded dough manufacturing process for forming the dough to form a dough;
(3) A proofing process for fermenting the molded dough,
(4) A firing step of firing the formed dough after the proofing step.
In addition, Preferably, in the process of said (1), after adding the protease derived from Bacillus stearothermophilus , it incubates at 15-30 degreeC for 5 to 30 hours.
Furthermore, Preferably, in any process of said (1)-(4), a gluten-free rice flour bread | pan can be manufactured by not adding the component containing a gluten or gluten.
Furthermore, Preferably, in any process of said (1)-(4), a salt-reduced rice flour bread | pan can be manufactured by not adding salt.
In addition, a flavor component known per se may be added in any of the steps (1) to (4).

(Rice flour bread)
The rice flour bread of the present invention is not particularly limited, and examples thereof include bread, French bread, croissant, roll bread, bagel, English muffin, and sweet bread.

(Rice flour bread of the present invention)
As is clear from Examples 1 to 4 below, the rice flour bread of the present invention has a better baked color, is softer and softer, and is slower to age than conventional rice flour breads.
Furthermore, the bread can be produced without adding salt. That is, the rice flour bread of the present invention also includes reduced-salt rice flour bread that is health-oriented. The salt concentration of the reduced-salt rice flour bread is 1.0% by weight or less, preferably 0.5% by weight or less, more preferably 0.4% by weight or less, and most preferably 0.3% by weight or less based on the rice flour content.
In addition, it was also confirmed that rice flour bread derived from rice flour that is gluten-free obtained in the present invention is softer than commercially available wheat bread.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited at all by these Examples.

(Confirmation of the characteristics of rice flour bread by adding each protease)
In this example, the characteristics of rice flour bread produced by adding each protease to the dough were confirmed. Details are as follows.

(Manufacturing method of rice flour bread)
For the production of rice flour bread, a commercially available home bakery (Panasonic SD-BH103) capable of producing rice flour bread was used. The manufacturing process is as follows (see FIG. 1).
(1) 300 g rice flour (Fukumori Shitogi No. 2), which is a basic material, 9 g sugar, 5 g salt, 10 g olive oil, 4.2 g dry yeast and 230 g water were added into the bakery.
(2-1) 1.9 × 10 ⁵ U Bacillus stearothermophilus- derived protease {Samoase ^{(registered trademark)} PC10F (Amano Enzyme Co., Ltd. product)} was further added into the bakery.
(2-2) As a control, commercially available protease A (1.9 × 10 ⁵ U, Amano Enzyme Co., Ltd.) was further added to the bakery.
(2-3) Commercially available protease M (1.9 × 10 ⁵ U, Amano Enzyme Co., Ltd.) was further added to the bakery as a control.
(2-4) As a control, commercially available protease P (1.9 × 10 ⁵ U, Amano Enzyme Co., Ltd.) was further added to the bakery.
(2-5) As a control, a sample to which no protease was added was prepared.
(3-1) In the above (2-1), (2-2), (2-3) and (2-4), the cells were incubated at 25 ° C. for 16 hours.
(3-2) In (2-1), (2-2), (2-3), (2-4) and (2-5) above, an unincubated one was prepared.
(4) Baking was performed in the bakery rice flour bread (without wheat) mode.
(5) After baking, the mixture was allowed to cool at room temperature for 2 hours to obtain rice flour bread.
(6) The volume of the rice flour bread was measured by a rapeseed replacement method. Furthermore, expansion rate (volume / weight x 100
) Was also measured.
(7) Finally, the hardness of the rice flour bread was measured using a rheometer (CR-500DX, Sun Science Co., Ltd. product).

(Results of characteristic evaluation of rice flour bread not incubated after addition of protease)
FIG. 2 shows the characteristics of rice flour bread that has not been incubated after addition of protease. The control is rice flour bread manufactured without adding protease.
As is clear from FIG. 2, the rice flour bread produced by adding Samoaze ^{(registered trademark)} swelled, and the crumb bubbles were small. On the other hand, the rice flour bread produced by adding protease A, M, and P had voids.
From the above, it was confirmed that by adding Samoaze ^{(registered trademark)} , the rice flour bread could be expanded and the crumb bubbles could be further reduced.

(Result of characteristic evaluation of rice flour bread incubated after addition of protease)
FIG. 3 shows the characteristics of the rice flour bread incubated after the addition of protease. The control is rice flour bread manufactured without adding protease.
Similar to the result of the above paragraph “0026”, the rice flour bread produced by adding Samoaze ^{(registered trademark)} swelled and the crumb bubbles were small. On the other hand, the rice flour bread produced by adding protease A and P had cavities.
Furthermore, the color of the hull of the rice flour bread produced by adding Samoaise ^{(registered trademark)} was a beautiful baked color. On the other hand, the color of the hull of the rice flour bread manufactured by adding protease M became considerably black and burnt.
From the above, it was confirmed that by adding Samoaze ^{(registered trademark)} , the skin color of the rice flour bread could be made a beautiful baked color.

(Confirmation of the effect of incubation after addition of protease)
FIG. 4 shows the characteristics of rice flour bread with and without incubation after addition of protease.
The rice flour bread that had been incubated after the addition of protease had the same hardness (0.6 N) as compared to the rice flour bread that had not been incubated after the addition of protease, but the expansion rate was improved.
From the above, it was confirmed that the rice flour bread can be softened ⁽ increased expansion rate) by incubation after adding Samoaze ^{(registered trademark)} .

(Confirmation of the optimal amount of Samoaese ^{(registered trademark)} )
As conditions more optimal than those in Example 1, conditions for adding Samoaase ^{(registered trademark)} and incubating after the addition were selected. Then, the optimum amount of Samoaase ^{(registered trademark)} added under the conditions was confirmed. Details are as follows.

(Manufacturing rice flour bread with various concentrations of Samoase ^{(registered trademark)} )
Rice flour breads with various concentrations of Samoaase ^{(registered trademark)} were prepared in the same manner as in Example 1 above by selecting the conditions for adding Samoaase ^{(registered trademark)} and incubation after the addition.

FIG. 5 shows the expansion rate and hardness of rice flour breads with various concentrations of Samoaze ^{(registered trademark)} added.
As is clear from FIG. 5, the expansion rate increased and the hardness decreased according to the amount added. Furthermore, sufficient expansion rate and softness could be obtained by adding 100,000 units of Samoaise ^{(registered trademark)} .
As described above, the amount of Samoaase ^{(registered trademark)} added is 50,000 to 1 million units, preferably 100,000 to 800,000 units, more preferably 150,000 to 500,000 units, most preferably 180,000 to 250,000 per 300 g of rice flour. Confirmed unit.

(Confirmation of aging rate and quality comparison with commercial wheat bread)
As the optimal amount of Samoaase ^{(registered trademark)} added from Example 2, the condition of 200,000 units of Samoaase ^{(registered trademark)} added was selected from the relationship between the amount of enzyme added and the effect of improving the quality of bread. And the confirmation of the aging rate of the rice flour bread manufactured on this condition and the quality comparison with the commercially available wheat bread were confirmed. Details are as follows.

(Manufacturing rice flour bread by adding 200,000 units of Samoaze ^{(registered trademark)} )
Rice flour breads with various concentrations of Samoaase ^{(registered trademark)} added were prepared in the same manner as in Example 1 above by selecting conditions for adding 200,000 units of Samoaase ^{(registered trademark)} and incubation after the addition.

(Measurement of aging rate of rice flour bread)
Since conventional rice flour bread is characterized by a fast aging rate, the aging rate of rice flour bread was measured. Moreover, the aging rate of the rice flour bread which was frozen once and then thawed was also measured.
In the rice flour bread produced in the above paragraph “0033”, the rice flour bread that has not been frozen and the rice flour bread that has been frozen once and thawed (day 0, day 1, day 2) were incubated in saturated steam at 25 ° C. for 30 minutes. Later, the hardness was measured.
As a control, the same experiment was performed on rice flour bread produced without addition of Samoaze ^{(registered trademark)} .

(Measurement result of aging rate of rice flour bread)
The experimental result which shows the aging speed | rate of rice flour bread | pan is shown in FIG.
As can be seen from the results in FIG. 6, rice bread manufactured by adding the Thermoase ^{(registered trademark)} or without freezing, thermoase compared to ^(R) was not added, soft even after time I was maintaining it.
From the above, it was confirmed that the aging rate of rice flour bread could be suppressed by adding Samoaze ^{(registered trademark)} .

(Results of characteristic evaluation with commercially available wheat bread)
FIG. 7 shows the result of comparing the softness of the rice flour bread produced in the above paragraph “0033” with the softness of commercially available wheat bread.
As is clear from the results of FIG. 7, the rice flour bread produced by adding Samoaze ^{(registered trademark)} was softer than the commercially available wheat bread.
From the above, it was confirmed that the rice flour bread derived from rice flour obtained in the present invention can be made softer than commercially available wheat bread.

(Characteristic evaluation of low-salt rice flour bread)
Currently, many foods with reduced salt content have been developed and marketed for health reasons.
In this example, it was confirmed whether the rice flour bread produced by adding no salt was fluffy (high expansion rate). Details are as follows.

(Manufacture of reduced salt rice flour bread)
In the same manner as in Example 1 except that 200,000 units of Samoaze ^{(registered trademark) were} added and the conditions for incubation after the addition were selected, and the salt addition concentration (0 g, 2.5 g, 5.0 g) was changed. Rice flour bread was produced.

(Results of characteristic evaluation of low-salt rice flour bread)
FIG. 8 shows the expansion rate of rice flour breads with various concentrations of added salt.
As apparent from FIG. 8, the expansion rate of the rice flour bread produced by adding Samoaze ^{(registered trademark)} did not decrease even when the amount of salt added was reduced. On the other hand, the expansion rate of rice flour bread (control) produced without adding Samoaze ^{(registered trademark)} decreased as the amount of salt added decreased.
From the above, it was confirmed that by adding Samoaze ^{(registered trademark)} , it was possible to produce a rice flour bread capable of maintaining a high expansion rate without adding salt.

(General)
The rice flour bread of the present invention is fluffy (high expansion rate), soft and has a beautiful husk color as compared with conventional rice flour bread, and has a slow aging rate.
The rice flour bread of the present invention is soft even compared to commercially available wheat bread.
The rice flour bread of the present invention is soft without adding salt.

In the present invention, a rice flour bread derived from rice flour that has a good baked color, is soft, soft, and is slow to age, and a rice flour bread that is fluffy without adding salt can be provided.

Claims (9)

Additive for rice flour bread containing protease derived from Bacillus stearothermophilus .
A rice flour composition for rice flour bread comprising a protease derived from Bacillus stearothermophilus and rice flour.
Bread dough for rice flour bread containing protease, rice flour, yeast and moisture derived from Bacillus stearothermophilus .
A method for producing rice flour bread comprising the following steps:
(1) A bread dough production process for producing bread dough by mixing at least a protease derived from Bacillus stearothermophilus , rice flour, yeast and moisture,
(2) A molded dough manufacturing process for forming the dough to form a dough;
(3) A proofing process for fermenting the molded dough,
(4) A firing step of firing the formed dough after the proofing step.
The method for producing rice flour bread according to claim 4, wherein gluten or a component containing gluten is not added in any of the steps (1) to (4).
The method for producing rice flour bread according to claim 4 or 5, wherein no salt is added in any of the steps (1) to (4).
A gluten-free rice flour bread obtained by the production method according to claim 5.
Reduced salt rice flour bread obtained by the production method of claim 6.
  The reduced-salt rice flour bread according to claim 8, wherein the salt content of the reduced-salt rice flour bread is 1.0% by weight or less based on the content of the rice flour.