JP2015023845A - Rice powder-containing dough composition and method for producing rice powder bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice powder-containing dough composition having no syneresis, having sufficient extensibility in the dough and capable of sufficient fermentation at low temperature, and a method for producing rice powder bread.SOLUTION: Provided is a rice powder-containing dough composition comprising rice powder, vital gluten, spray dry gluten and dextrin, and also provided is rice powder bread.

Description

  The present invention relates to a rice flour-containing dough composition and a method for producing rice flour bread.

  Usually, flour or rye is used as the main raw material for fermented bread, and most of the bread distributed in Japan is a product mainly composed of flour. When wheat flour is kneaded with water, the proteins gliadin and glutenin contained in the flour become gluten, a gum-like material rich in viscoelasticity, and the easily fermentable carbohydrates are made of carbon dioxide produced by fermentation of baker's yeast. It is known that the function of embedding in the inside is demonstrated, leading to the volume expansion of the fermented bread.

  On the other hand, in order to improve food self-sufficiency in Japan, rice flour bread using rice flour instead of wheat flour has been spreading. However, unlike wheat flour, rice flour does not contain protein gliadin and glutenin, and `` gluten '' is not produced even if the dough is mixed, so it is essential to add gluten separately when making bread dough (patent document) 1-4).

  However, bread made from rice flour and gluten is generally watered about 10-30% because the water absorption of rice flour is higher than bread made from wheat flour, but the familiarity between rice flour and gluten However, there was a problem that the dough of rice flour bread was easy to separate, and the dough became sticky due to water separation, making it difficult to make stable bread.

  Rice flour bread products containing a large amount of sugar improve the familiarity of rice flour and gluten, eliminate the water separation of the rice flour bread dough, and improve the water retention of the resulting products, but both have a hard surface However, there was a problem that unevenness was easily caused by drying during firing, resulting in a dull color.

  Further, in Patent Documents 2 to 4, the fabric is prevented from water separation and the fabric stretchability is improved under the condition that fermentation is not performed at room temperature (24 ° C. to 28 ° C.). However, rice flour bread is said to have a bad flavor due to a short fermentation time, and long-time fermentation has been an issue. Especially in Neapolitan pizza, it is essential to perform fermentation for more than half a day at low temperature and to obtain good extensibility even if the dough is stretched at that low temperature, but at present, the extensibility at low temperature has been improved. Rice flour-containing dough and rice flour bread are not known.

JP2004-267194 JP2004-65250 JP2004-208561 JP2010-142189

  An object of the present invention is to provide a rice flour-containing dough composition that does not have water separation and has a sufficient dough extensibility, and can be sufficiently fermented at a low temperature, and a method for producing a rice flour bread.

  As a result of repeated examinations in view of the above problems, the present inventor has solved the problem of water separation by using two kinds of gluten having different properties together with rice flour, and the dough has sufficient extensibility and is good. It has been found that a dough composition containing rice flour and a rice flour bread can be obtained.

The present invention provides the following rice flour-containing dough composition and method for producing rice flour bread.
Item 1. A rice flour-containing dough composition comprising rice flour, vital gluten, spray-dried gluten and dextrin.
Item 2. The rice flour-containing dough composition according to claim 1, wherein the vital gluten is at least one selected from the group consisting of flash-dried gluten, raw gluten, freeze-dried gluten, and vacuum-dried gluten.
Item 3. Item 3. A process of adding water, yeast and auxiliary materials to the rice flour-containing dough composition according to item 1 or 2, kneading, a process of fermenting bread dough obtained by the kneading process, and forming a fermented dough obtained by the fermentation process A method for producing rice flour bread, including a step of cooking.
Item 4. Item 4. The method for producing rice flour bread according to Item 3, wherein the fermentation is low-temperature fermentation including low-temperature aging at 0 to 20 ° C.

  By using dextrin, water separation during low temperature fermentation was reduced. Also, thanks to the increased amount of water, enough water can be distributed to the gluten, and it has a solid unit with water that has enough spray-dried gluten that has extensibility and vital gluten that forms the skeleton. It was possible to improve extensibility. As a result, the machine resistance has improved, and it has become possible to make a prototype on the line.

  Furthermore, the obtained rice flour bread was inferior to ordinary bread using wheat flour, or had a better taste in terms of texture.

  In this specification, the rice flour-containing dough composition is fermented bread, croissant, Danish bread, copper bread, butter roll, French bread, German bread, Italian bread such as focaccia and chabatta, bagels, pizza, naan, Chinese buns, etc. When not fermented, it can be applied to the production of non-fermented bread, tortilla, pie and the like. When not fermenting, baking powder, baking soda, etc. can be added instead of yeast. The rice flour-containing dough composition of the present invention is particularly suitable for pizza production.

  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 grain size of the rice flour is not particularly limited as long as the surface of the bread dough obtained by the kneading process is not roughened, but usually has an average particle size of about 1 to 100 μm.

  As the dextrin, dextrins commonly used in foods can be used and are not particularly limited. The DE (dextrose equivalent) value of dextrin is preferably 2 to 40, more preferably 3 to 30, still more preferably 4 to 20, and particularly preferably 5 to 15.

  In the present invention, as gluten, at least one vital gluten selected from the group consisting of flash-dried gluten, raw gluten and freeze-dried gluten and spray-dried gluten are used in combination.

  Examples of vital gluten include at least one selected from the group consisting of flash-dried gluten, raw gluten, freeze-dried gluten, and vacuum-dried gluten, and preferably flash-dried gluten. The flash dry gluten refers to a product obtained by drying raw gluten, freeze-dried lyophilized gluten and vacuum-dried gluten while finely cutting the gluten.

  As a product name of vital gluten, A-Glu WP (manufactured by Glico Nutrition Foods Co., Ltd.) of flash dry gluten is mentioned, and as a product name of spray dry gluten, Fine Glu NX (manufactured by Glico Nutrition Foods Co., Ltd.) is mentioned. It is done.

  In the present specification, spray-dried gluten refers to a product obtained by drying a dispersion solution prepared by adding acid or alkali to vital gluten.

In one preferred embodiment of the present invention, the ratio (solid content) of each component contained in 100 parts by weight of the rice flour-containing dough composition is:
Rice flour: 40 to 85 parts by weight, preferably 65 to 75 parts by weight,
Dextrin: 3-30 parts by weight, preferably 10-20 parts by weight,
Vital gluten: 11.5 to 29.5 parts by weight, preferably 6 to 18 parts by weight,
Spray dry gluten: 0.5 to 18.5 parts by weight, preferably 1 to 9 parts by weight
It is.

In another preferred embodiment of the present invention, the ratio of each component (solid content) to 100 parts by weight of rice flour is:
Dextrin: 10-60 parts by weight, preferably 15-35 parts by weight,
Vital gluten: 5 to 60 parts by weight, preferably 15 to 35 parts by weight,
Spray dry gluten: 0.5 to 30 parts by weight, preferably 1 to 15 parts by weight,
It is.

  The ratio of vital gluten to spray-dried gluten is 50: 1 to 1: 2, preferably 40: 1 to 1: 1, more preferably 30: 1 to 6: 5, especially 20: 1 to 2: 1.

  If the proportion of vital gluten in the total amount of gluten is too high, the water retention will increase but the extensibility will be weak and water separation will be prevented but the bread will have a hard texture. On the other hand, if the ratio of spray-dried gluten in the total amount of gluten is too high, the water retention and extensibility are excellent, but the bread swells poorly and the texture such as the appearance of stickiness is inferior.

  An auxiliary material can be further added to the rice flour-containing dough composition of the present invention. Examples of such auxiliary materials include milk powder, salt, thickener, flour (excluding rice flour), starch, pigments, flavors, sugars, fats and oils (shortening, margarine, butter, lard, etc.), eggs, swelling Agents, emulsifiers, seasonings, dairy products, spices and the like. When mix | blending these auxiliary materials, it is about 0.1-60 weight part with respect to 100 weight part of total amounts of rice flour, vital gluten, spray dry gluten, and dextrin.

  These auxiliary materials can be mixed with the rice flour bread composition of the present invention and used as a mixed powder.

  The rice flour bread is a step of adding water and yeast to the rice flour-containing dough composition of the present invention to which the above-mentioned auxiliary materials are added if necessary, a step of fermenting the rice flour bread dough obtained by the kneading step, the fermentation It is manufactured by a method including a step of forming and cooking the fermented dough obtained in the step.

  In the kneading step, the rice flour composition of the present invention, water, yeast, the auxiliary materials exemplified above and other raw materials can be added. A liquid such as milk may be added instead of water. As yeast, baker's yeast can be usually used, and any of live yeast and dry yeast, instant dry yeast, natural yeast, etc. may be used.

  The kneading step can be performed manually or by a commercially available kneader. What is necessary is just to set temperature, humidity, time, etc. suitably according to a conventional method. If necessary, the rice flour bread dough obtained in the kneading step can be subjected to a fermentation step after being left for a while under a low temperature aging temperature condition such as 0 to 5 ° C., for example.

  The fermentation step can be performed indoors or in a thermostat at a temperature of 20 to 40 ° C., preferably 25 to 30 ° C., for 30 minutes to 4 hours, preferably about 30 minutes to 2 hours (primary fermentation). The rice flour bread dough may be further subjected to low temperature fermentation (0 to 20 ° C.) and low temperature fermentation and aging for about 1 to 48 hours.

  The fermented dough that has been aged as necessary is formed into an appropriate shape according to the type of bread and used in the cooking process. The cooking process is preferably baked in a kettle or an oven, but may be performed by microwave heating, frying (fried bread), boiling process (bagel), or steaming process (in the case of Chinese buns).

  Hereinafter, the content of the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited to these.

Examples 1 to 6 and Comparative Example 1: Rice flour pizza (comparison of water retention and extensibility depending on the degree of degradation of dextrin and taste comparison after baking)
In the composition shown in Table 1 below, using a vertical bread mixer, the mixture is mixed at a low speed of 2 minutes, a medium speed of 2 minutes, a medium high speed of 7 to 10 minutes (Examples 1 to 6 are 10 minutes, and Comparative Example 1 is 7 minutes) A dough was prepared. The resulting dough was fermented at 28 ° C. for 1 hour (primary fermentation), divided into 200 g portions, rounded, refrigerated and aged for 18 hours at 5 ° C., and confirmed the extensibility and water separation (Table 2). In addition, the prepared dough was placed on a stretcher material, and baked and sampled at 450 ° C. for 1 minute 30 seconds. (Table 3)

Evaluate on a scale of 5 and improve as the number increases. In terms of extensibility, 5 indicates that the material extends even at low temperatures, 1 indicates that the material does not stretch at low temperatures, and 2-4 indicates the distance between them.
<< Evaluation 1: (Extensibility) Cannot be stretched uniformly at a low temperature.
(Ease of work) The sticky and dough does not come together and is difficult to split >>
<< Evaluation 2: (Extensible) It stretches a little at low temperature, but breaks off immediately.
(Ease of work) It takes a long time to be solid with a sticky finish.
<< Evaluation 3: (Extensible): It stretches a little at low temperature but the film tension is weak.
(Workability) Although there is no stickiness, the dough is slow and difficult to make.
<< Evaluation 4: (Extensibility) Elongates at low temperature but breaks when it is forcibly stretched.
(Workability) Good unity, but the dough is faintly rough during the fermentation process.
<< Evaluation 5: (Extensibility) Even at low temperatures, it could not be stretched out easily.
(Workability) Well organized and able to withstand splitting and fermentation processes >>

  About the obtained rice flour pizza dough, Examples 1-3 had little water separation, and also had the extensibility in a low temperature state, and even if forcibly pulled by hand, the dough could not be cut. Especially when DE7 dextrin was used, extensibility and workability were the best. The kneading took a little time due to the high amount of water, but a very glossy fabric with good extensibility was obtained.

  On the other hand, in Comparative Example 1, although the dough was made clean, it seemed that the dough was slightly rough when fermentation was performed at 28 ° C. for 1 hour. Further, the water was severely separated, and a small pool of water could be formed in a sealed container. It broke without being extensible at low temperatures.

  The obtained dough was baked and sampled. In Examples 1 to 6, the glutinous texture was good, the flavor was good, and the evaluation was high. In particular, Examples 2 to 4 had good burnt taste and flavor, had a strong texture, and became more preferable. Comparative Example 1 was made of a burnt portion and a burnt portion with no burnt eyes, and the texture was not preferable.

Examples 7 to 10 and Comparative Example 2: Rice Flour Pizza (Comparison of water retention and extensibility due to difference in amount of dextrin and comparison of taste after baking)
In the composition shown in Table 4 below, using a vertical bread mixer, the mixture is mixed at a low speed of 2 minutes, a medium speed of 2 minutes, a medium high speed of 7 to 10 minutes (Examples 7 to 10 are 10 minutes, and Comparative Example 2 is 7 minutes). A dough was prepared. The resulting dough was fermented at 28 ° C. for 1 hour (primary fermentation), divided into 200 g portions, re-rolled, and refrigerated at 5 ° C. for 18 hours to confirm the extensibility and water separation (Table 5). In addition, the prepared dough was placed on a stretcher material, and baked and sampled at 450 ° C. for 1 minute 30 seconds. (Table 6)

  Evaluate on a scale of 5 and improve as the number increases. In terms of extensibility, 5 indicates that the material extends even at low temperatures, 1 indicates that the material does not stretch at low temperatures, and 2-4 indicates the distance between them.

  About the obtained rice flour pizza dough, Examples 8-10 had little water separation, and also had the extensibility in a low-temperature state, and even if forcibly pulled by hand, the dough could not be cut. In particular, when DE15 dextrin was used in an amount of 10 to 15% of flour 100 (Examples 8 and 9), the extensibility and workability were the best. The kneading took a little time due to the high amount of water, but a very glossy fabric with good extensibility was obtained.

  The obtained dough was baked and sampled. Examples 7 to 10 had a good texture and good flavor, and were highly evaluated. In particular, Examples 8 to 10 had good burnt / flavor, had a strong texture, and were more preferable. Comparative Example 2 was made of a burnt portion and a burnt portion with no burnt eyes, and the texture was not preferable.

Examples 11 to 15 and Comparative Examples 3 to 4: Rice flour pizza (extensibility comparison by difference in ratio of gluten species)
In the composition shown in Table 7 below, a dough was prepared by kneading at a low speed of 2 minutes, a medium speed of 2 minutes, and a medium speed of 10 minutes using a vertical bread mixer. The resulting dough was fermented at 28 ° C. for 1 hour (primary fermentation), divided into 200 g portions, rounded, refrigerated and aged at 5 ° C. for 18 hours, and confirmed the extensibility and water separation (Table 8). In addition, the prepared dough was placed on a stretcher material, and baked and sampled at 450 ° C. for 1 minute 30 seconds. (Table 9)

  Evaluate on a scale of 5 and improve as the number increases. In terms of extensibility, 5 indicates that the material extends even at low temperatures, 1 indicates that the material does not stretch at low temperatures, and 2-4 indicates the distance between them.

  About the obtained rice flour pizza dough, Examples 11-13 had little exfoliation and also had the extensibility in a low temperature state, and even if forcibly pulled by hand, the dough could not be cut. In particular, when used at a ratio of vital gluten: spray dry gluten = 9: 1 (Example 11), extensibility and workability were the best. The kneading took a little time due to the high amount of water, but a very glossy fabric with good extensibility was obtained.

  In Comparative Example 3, the unity is good, but the extensibility is weak. In Examples 14 and 15, it took some time for the dough to be gathered, but a dough with good extensibility was obtained. Although Comparative Example 4 had extensibility, the bonding force was weak, and it was difficult to stretch the fabric with a uniform thickness because the fabric was sag during stretching.

  The obtained dough was baked and sampled. In Examples 11 to 15, the glutinous texture was good, the flavor was good, and the evaluation was high. In particular, Examples 11 to 14 had good burnt taste and flavor, had a strong texture, and became more preferable. Comparative Examples 3 and 4 were doughs that were not suitable for eating with a lot of burnt portions in common.

Examples 16 to 21 and Comparative Example 5: Rice flour pizza (Comparison of water retention and extensibility due to difference in ratio between rice flour and gluten)
In the composition shown in Table 10 below, a dough was prepared by kneading at a low speed of 2 minutes, a medium speed of 2 minutes, and a medium speed of 10 minutes using a vertical bread mixer. The resulting dough was fermented at 28 ° C. for 1 hour (primary fermentation), divided into 200 g portions, rounded, refrigerated and aged for 18 hours at 5 ° C., and confirmed the extensibility and water separation (Table 11). In addition, the prepared dough was placed on a stretcher material, and baked and sampled at 450 ° C. for 1 minute 30 seconds. (Table 12)

  Evaluate on a scale of 5 and improve as the number increases. In terms of extensibility, 5 indicates that the material extends even at low temperatures, 1 indicates that the material does not stretch at low temperatures, and 2-4 indicates the distance between them.

  Comparative Example 5 was liquid and far from the pizza dough. In Examples 16 to 21, both extensibility and workability were good. In particular, Example 18 had good extensibility at low temperatures, and even if it was forcibly stretched, it spread without breaking. Moreover, it was well-organized, no roughening was observed after fermentation, and no water separation was observed on the surface of the dough.

  In Examples 20 and 21, workability was good because there was a lot of gluten and the unity was strong, but due to the strong binding of gluten, the extensibility was weak compared with Examples 16 to 19, but the elongation was still good.

  The obtained dough was baked and sampled. Examples 16 to 21 had a good texture and good taste, and were highly evaluated. In particular, Examples 16 to 19 had good burnt taste and flavor, had a strong texture, and became more preferable. Comparative Example 1 was made of a burnt portion and a burnt portion with no burnt eyes, and the texture was not preferable.

Claims (4)

A rice flour-containing dough composition comprising rice flour, vital gluten, spray-dried gluten and dextrin. The rice flour-containing dough composition according to claim 1, wherein the vital gluten is at least one selected from the group consisting of flash-dried gluten, raw gluten, freeze-dried gluten, and vacuum-dried gluten. A step of adding water, yeast and auxiliary materials to the rice flour-containing dough composition according to claim 1 or 2, kneading, a step of fermenting bread dough obtained by the kneading step, and a fermented dough obtained by the fermentation step A method for producing rice flour bread, comprising a step of forming and cooking. The method for producing rice bread according to claim 3, wherein the fermentation is low-temperature fermentation including low-temperature aging at 0 to 20 ° C.