JP2014128200A - Method for making bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for making bread, capable of making rice bread or rice flour bread at low cost in a short time.SOLUTION: The method for making bread includes: a first step of making rice dough by fermentation of rice or rice flour as main raw material; a second step of making yam dough by blending yam with rice or rice flour; a third step of further performing a first fermentation of a mixture of the yam dough made in the second step and the rice dough fermented in the first step; a fourth step of maturing the first fermented dough in the third step so as to have a so-called bench time; and a fifth step of baking the dough matured in the fourth step.

Description

  The present invention relates to a bread making method using rice or rice flour as a main raw material.

  FIG. 4 is a flowchart showing a general wheat bread manufacturing procedure. For example, as shown in FIG. 4, a series of steps for making wheat bread is as follows. After hot water, yeast, sugar, salt and flour are put into a bread case, each material is kneaded thoroughly, and fats and oils are put into the dough. A kneading kneading process (step S51), a primary fermentation process (step S52) in which the kneaded dough is fermented together and inflated, and the primary fermented dough is appropriately degassed and rested. A so-called bench time process (step S53), a secondary fermentation process (step S54) in which the rested dough is shaped and fermented without crushing the gas remaining in the dough, and this secondary fermentation. A baking process (step S55) in which the dough is irradiated and baked, and these processes must be carried out in order.

  The above bread making is mainly made of wheat flour, and it is necessary to sufficiently knead the ingredients, but this kneading takes time and effort. In addition, the secondary fermentation after molding also takes time.

  In addition, wheat bread may cause wheat allergy. In addition, there is a problem that the calories are high by adding various things because the texture is light and the stomach is not good. Furthermore, in recent years, rice consumption has been sluggish due to westernization of eating habits, changes in consumer preferences, etc., and there has been a demand to stop this slump and increase rice consumption. There was also.

  Therefore, a bread making method using rice flour and rice was developed. For example, in patent document 1, it is a manufacturing method of the rice flour bread | pan which does not contain wheat flour or wheat-derived gluten, Comprising: The vegetable seed which heat-cooked raw vegetables and gelatinized and rice flour are mixed, and bread dough is made. There is disclosed a method for producing rice flour bread, characterized by having a bread dough making process, a fermentation process for fermenting the bread dough, and a heating process for cooking the fermented bread dough. Here, it is hard to become hard without using food additives such as thickening polysaccharides. It is described that it is difficult to deteriorate. However, it takes extra time to make vegetable seeds as a preparation here.

  Further, for example, in Patent Document 2, a container that accommodates a material to be cooked, a heating unit that is disposed around the container and heats the container, a stirring unit that stirs the material to be cooked in the container, Temperature detecting means for directly or indirectly detecting the temperature of the cooking material, an operating section for setting operating conditions, conditions set by the operating section, and the temperature of the cooking material detected by the temperature detecting means And a control means for automatically controlling the heating means and the agitation means from mixing to baking of the ingredients to be cooked, and using at least part of the ingredients to cook the bread An automatic rice bread process that includes a process selection means for selecting the rice bread process and a rice quantity setting means for setting the amount of cooked rice used for the cooking material at least in the operation unit A bread making machine is disclosed.

  Compared with wheat, rice flour contains a large amount of water, does not have gluten, which is an element that makes wheat bread swell, and is less likely to swell even when a gluten substitute is used. Therefore, how to knead and how to make moisture is difficult, and the various processes from kneading to baking of the bread ingredients are performed consistently with an automatic bread maker, and the baked rice is baked with a stable finish. It is described that it can. However, an expensive automatic bread machine is required here.

  This invention is made | formed in view of such a situation, and it aims at providing the bread-making method which can make rice bread and rice flour bread | price cheaply in a short time.

  The present invention is a bread-making method using rice or rice flour as a main ingredient, the first step of making rice dough by fermenting rice or rice flour, and the second of making rice cake dough by mixing rice or rice flour with yam The process, the third step of first fermentation of the dough made in the second step and the rice dough fermented in the first step, and the first fermented dough in the third step It is characterized by comprising a fourth step and a fifth step of baking the dough that was neglected in the fourth step.

  According to the present invention, the first step of fermenting rice or rice flour to make rice dough, the second step of mixing rice or rice flour with yam to make yam dough, the yam dough made in the second step, The third step of first fermenting the rice dough fermented in the first step, the fourth step of neglecting the dough first fermented in the third step, and the dough neglected in the fourth step And the fifth step of baking the material, it is not necessary to knead the material, such as making wheat bread. Further, secondary fermentation after molding is also unnecessary. In addition, as in Patent Document 1, as a preparatory preparation, vegetable seeds are not made, so no extra time is required. Moreover, an expensive automatic bread maker like patent document 2 is also unnecessary. Therefore, rice bread and rice bread can be made inexpensively and in a short time.

  And the bread produced does not have the possibility of causing wheat allergy like wheat bread. In addition, rice bread and rice flour bread have a good stomach and can satisfy even without adding high-calorie ingredients like wheat bread. Also, because it matches well with Japanese-style ingredients, those who want a healthy diet can combine it as a well-balanced daily ingredient. Therefore, it is a good means for people with lifestyle-related diseases. Furthermore, in recent years, rice consumption has been sluggish due to westernization of eating habits, changes in consumer preferences, and the like, so it is possible to stop this slump and increase rice consumption.

  Here, when there is cooked rice, the first step is to make the rice dough by mixing potato, rice, sugar, salt, egg, yeast, potato starch and fermenting, and the second It is preferable that a process mixes a yam, rice, sugar, salt, jam, milk, yeast, potato starch, baking powder, and oil to make the said yam dough.

  In this case, the first step is to make the rice dough by mixing potatoes, rice, sugar, salt, eggs, yeast, potato starch and fermenting, and the second step comprises yam, rice, sugar, Since the yam dough is made by mixing salt, jam, milk, yeast, potato starch, baking powder, and oil, so-called rice bread using rice as the main ingredient can be made inexpensively and in a short time.

  By the way, it is troublesome to cook rice. So if you don't have cooked rice, the first step is to mix water, milk, cream corn, potato starch, rice flour to make the first rice dough, potato, first rice dough, sugar, salt, egg The rice dough is made by mixing yeast and potato starch and fermenting, and the second step is to combine water, cream corn, jam, milk, potato starch, rice flour, corn starch, baking powder and oil. It is preferable that the second rice dough is made and the yam dough is made by combining yam, second rice dough, yeast, sugar, salt, and starch.

  In this case, the first step is to mix water, milk, cream corn, potato starch, rice flour to make the first rice dough, potato, first rice dough, sugar, salt, egg, yeast, potato starch Fermented to make the rice dough, the second step is to combine water, cream corn, jam, milk, potato starch, rice flour, corn starch, baking powder, oil to make a second rice dough, Because the yam dough is made by combining yam, second rice dough, yeast, sugar, salt, potato starch, so-called rice flour bread using rice flour as the main ingredient can be made at low cost and in a short time it can.

  Moreover, it is preferable that said 3rd process is what combines the yam dough made at said 2nd process, and the rice dough fermented at said 1st process, puts fats and fats, and makes it ferment first.

  In this case, the third step is a combination of the yam dough made in the second step and the rice dough fermented in the first step, put the fats and fats into the first fermentation, so it was plump Can make bread dough.

  Moreover, it is preferable that the said 4th process divides | segments the dough fermented 1st at the said 3rd process, and puts the baking made with materials other than a rice bran or wheat flour, and it is neglected.

  In this case, in the fourth step, the dough first fermented in the third step is divided and baked with a roast made of a material other than rice cake or flour. The fabric is a little loose.

  Moreover, it is preferable that the said 5th process is what irradiates and bakes the dough | knot | waste which carried out the said 4th process.

  In this case, in the fifth step, the dough cast in the fourth step is irradiated and baked, so that it is possible to produce a shining or baked color like a roll bread.

  According to the present invention, the first step of fermenting rice or rice flour to make rice dough, the second step of mixing rice or rice flour with yam to make yam dough, the yam dough made in the second step, The third step of first fermenting the rice dough fermented in the first step, the fourth step of neglecting the dough first fermented in the third step, and the dough neglected in the fourth step And the fifth step of baking the material, it is not necessary to knead the material, such as making wheat bread. Further, secondary fermentation after molding is also unnecessary. In addition, as in Patent Document 1, as a preparatory preparation, vegetable seeds are not made, so no extra time is required. Moreover, an expensive automatic bread maker like patent document 2 is also unnecessary. Therefore, rice bread and rice bread can be made inexpensively and in a short time.

  And the bread produced does not have the possibility of causing wheat allergy like wheat bread. In addition, rice bread and rice flour bread have a good stomach and can satisfy even without adding high-calorie ingredients like wheat bread. Also, because it matches well with Japanese-style ingredients, those who want a healthy diet can combine it as a well-balanced daily ingredient. Therefore, it is a good means for people with lifestyle-related diseases. Furthermore, in recent years, rice consumption has been sluggish due to westernization of eating habits, changes in consumer preferences, and the like, so it is possible to stop this slump and increase rice consumption.

It is explanatory drawing which shows typically a mode when the rice bread (or rice flour bread) which concerns on Embodiment 1, 2 of this invention is made. It is a flowchart which shows the manufacture procedure of the rice bread which concerns on Embodiment 1 of this invention. It is a flowchart which shows the manufacture procedure of the rice flour bread | pan concerning Embodiment 2 of this invention. It is a flowchart which shows the manufacture procedure of the conventional common wheat bread.

(Embodiment 1)
FIG. 1 is an explanatory view schematically showing a state of making rice bread according to Embodiment 1 of the present invention. In the first embodiment, as shown in FIG. 1, a bowl 1 for fermenting rice and the like to make rice dough, a bowl 2 for mixing rice and the like in yam, and a bowl 2 in the bowl 2 The dough that combines the made yam dough and the rice dough fermented in the bowl 1 is further fermented with the bowl 3, the top plate 4 that disperses the dough fermented in the bowl 3, and the top plate 4 And an oven 5 for baking the finished dough. Each bowl can be used as much as possible, and the top plate 4 may be provided in the oven 5. Other than this, there should be a wooden spatula, rubber spatula, spoon, and a scraper.

  FIG. 2 is a flowchart showing a procedure for producing rice bread according to Embodiment 1 of the present invention. In FIG. 2, rice dough is first prepared by mixing and fermenting potato, rice, sugar, salt, egg, yeast, potato starch, and so on, which are respectively put into the bowl 1 (first step: step S1). The cooked rice is used as the main ingredient at this time. For this fermentation, a wet cloth may be applied from the top of the bowl 1, wrapped, or the bowl 1 may be soaked in warm water. However, depending on the atmosphere, it may be heated in an oven.

  Next, the yam dough is made by mixing the yam, rice, sugar, salt, jam, milk, yeast, potato starch, baking powder and oil introduced into the bowl 2 (second step: step S2). At this time, the yam as the main raw material is peeled and grated and used as it is.

  Next, the yam dough made in bowl 2 and the rice dough fermented in bowl 1 are combined in bowl 3 to make a dough, and oil and fat are added to this for the first fermentation (step 3: step) S3). At this time, the rice contained in the yam dough and the rice dough are mixed together in the bowl 3 so that they are well mixed. Also in this first fermentation, it is sufficient to apply a wet cloth from the top of the bowl 3, wrap it, or apply the bowl 1 to warm water. However, depending on the temperature of the atmosphere, it may be heated in an oven. A plump dough is obtained by this first fermentation.

  Then, divide and take bench time. Here, a so-called “bench time” is carried out, which is placed on an oven sheet or a bench cloth, and then baked for a predetermined time after putting a material other than straw or wheat baked in each (fourth step: step S4). . The dough with such bench time is somewhat loose.

  Then, after the bench time, bread is laid on the top 4 and baked in the oven 5 (fifth step: step S5). Here, lit egg is to apply egg white on the upper half of the bread dough with a brush (not shown). By this shining egg, it is possible to produce a shining or baked color like a roll.

  As explained above, according to the method for producing rice bread according to the first embodiment, the first step of fermenting rice to make rice dough, the second step of mixing yam with rice and making yam dough, The third step of further fermenting the dough combined with the yam dough made in the second step and the rice dough fermented in the first step, and the fourth step of neglecting the dough fermented in the third step And the fifth step of baking the dough smashed in the fourth step, it is not necessary to knead the material as in making wheat bread. Further, secondary fermentation after molding is also unnecessary. In addition, as in Patent Document 1, as a preparatory preparation, vegetable seeds are not made, so no extra time is required. Moreover, an expensive automatic bread maker like patent document 2 is also unnecessary. Therefore, rice bread and rice bread can be made inexpensively and in a short time.

  And the bread produced does not have the possibility of causing wheat allergy like wheat bread. In addition, rice bread and rice flour bread have a good stomach and can satisfy even without adding high-calorie ingredients like wheat bread. Also, because it matches well with Japanese-style ingredients, those who want a healthy diet can combine it as a well-balanced daily ingredient. Therefore, it is a good means for people with lifestyle-related diseases. Furthermore, in recent years, rice consumption has been sluggish due to westernization of eating habits, changes in consumer preferences, and the like, so it is possible to stop this slump and increase rice consumption.

(Embodiment 2)
By the way, it is troublesome to cook rice. Therefore, when there is no cooked rice, we decided to use rice flour. In addition, since the state when making the rice flour bread according to the second embodiment is the same as the state when making the rice bread according to the second embodiment, by attaching the same reference numerals to the common elements, Duplicated explanation was omitted.

  FIG. 3 is a flowchart showing a procedure for manufacturing rice flour bread according to the second embodiment. In FIG. 3, first, the first rice dough is made by mixing water, milk, cream corn, potato starch, and rice flour, which are respectively put into the bowl 1 (first step, step S11). At this time, rice flour is used instead of cooked rice.

  Next, potato batter, first rice dough, sugar, salt, egg, yeast, and starch powder introduced into bowl 1 are mixed and fermented to make rice dough (first step, step S12). For this fermentation, a wet cloth may be applied from the top of the bowl 1, wrapped, or the bowl 1 may be soaked in warm water. However, depending on the temperature of the atmosphere, it may be heated in an oven.

  Next, water, cream corn, jam, milk, potato starch, rice flour, corn starch, baking powder, and oil, which are put into the bowl 2, are combined to make a second rice dough (second step, step S13). Rice flour is also used as the main raw material at this time.

  Next, the yam dough is made by combining the yam, second rice dough, yeast, sugar, salt, and potato starch that are respectively charged in the bowl 2 (second step, step S14). The yam used as the main ingredient at this time is peeled and grated.

  Next, the yam dough made in bowl 2 and the rice dough fermented in bowl 1 are combined in bowl 3 to make a dough, and oil and fat are added to this for the first fermentation (third step, step) S15). Also in this first fermentation, it is sufficient to apply a wet cloth from the top of the bowl 3, wrap it, or apply the bowl 1 to warm water. However, depending on the atmosphere, it may be heated in an oven. A plump dough is obtained by this first fermentation.

  Next, divide the first fermented dough and place it on a bench cloth or oven sheet, and put a baked material other than straw or wheat in each soaked for a predetermined time, so-called bench time Execute (fourth step: step S16). The dough with such bench time is somewhat loose.

  Then, the bread is arranged on the top plate 4 or transferred together with the oven sheet, laid on the eggs and baked in the oven 5 (fifth step: step S17).

  As described above, according to the method for producing rice flour bread according to the second embodiment, the first step of fermenting rice flour to make rice dough, the second step of mixing rice flour with yam and making yam dough, The third step of further fermenting the dough combined with the yam dough made in the second step and the rice dough fermented in the first step, and the fourth step of neglecting the dough fermented in the third step And the fifth step of baking the dough that has been neglected in the fourth step, in addition to the same effects as the rice bread according to the first embodiment, it is convenient to handle even when there is no cooked rice It is.

  In the first and second embodiments, the first process (step S1 in FIG. 2, steps S11 and S12 in FIG. 3) and the second process (step S2 in FIG. 2, steps S13 and S14 in FIG. 3) are performed in this order. However, both steps may be performed in parallel. In that case, bread can be made in a shorter time.

  In the first embodiment, various materials are used in addition to rice and yam as the main raw material, but other materials may be used. Similarly, in Embodiment 2 described above, various materials are used in addition to rice flour and yam as the main raw material, but other materials may be used.

  In the first and second embodiments, jam is added in the second step (step S2 in FIG. 2 and step S13 in FIG. 3). This jam is made naturally from the fruit, It does not contain pectin. Similarly, it is possible to put malamade that is naturally made from fruit and does not contain attached pectin. It may be heated with a small amount of acid and sugar such as lemon. However, those who do not care about the additive may be other jams and the like added with pectin.

  Moreover, in the said Embodiment 1, 2, although the bread-making method was illustrated, the technical scope of this invention is not limited to them, and also about the rice bread and rice flour bread which were manufactured by each bread-making method, respectively. Needless to say, it belongs to the technical scope of the present invention.

1 bowl (used for the first step)
2 Bowl (used for the second step)
3 Bowl (used for the third step)
4 Top plate (used for the fourth step)
5 Oven (used for the fifth step)

JP 2010-104306 A JP 2012-231861 A

Claims (6)

A bread making method using rice or rice flour as a main ingredient,
The first step of fermenting rice or rice flour to make rice dough,
The second step of making yam dough by mixing rice or rice flour with yam,
A third step of first fermenting the yam dough made in the second step and the rice dough fermented in the first step;
A fourth step of neglecting the first fermented dough in the third step;
And a fifth step of baking the dough cast in the fourth step. The first step is to make the rice dough by mixing and fermenting potato, rice, sugar, salt, egg, yeast, potato starch,
The bread making method according to claim 1, wherein the second step is to make the yam dough by mixing yam, rice, sugar, salt, jam, milk, yeast, potato starch, baking powder and oil. . In the first step, water, milk, cream corn, potato starch, rice flour are mixed to make the first rice dough, and potato, first rice dough, sugar, salt, egg, yeast, potato starch are mixed and fermented. To make the rice dough,
In the second step, water, cream corn, jam, milk, potato starch, rice flour, corn starch, baking powder, oil are combined to make a second rice dough, yam, second rice dough, yeast, sugar, salt, The bread making method according to claim 1, wherein the yam dough is made by combining potato starch.   The third step is characterized in that the yam dough made in the second step and the rice dough fermented in the first step are combined, and oil and fat are added for the first fermentation. The bread making method of any one of -3.   The fourth step is characterized in that the dough fermented in the first step in the third step is divided and put into a grill made of a material other than rice cake or flour. The bread making method according to any one of the above.   The bread making method according to any one of claims 1 to 5, wherein in the fifth step, the dough cast in the fourth step is irradiated and baked.

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