JP2015073450A - Non gluten rice flour bread dough and manufacturing method thereof, and manufacturing method of non gluten rice flour bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an additive-free non gluten rice flour bread dough excellent in water holding properties and a manufacturing method thereof, and a manufacturing method of a non gluten rice flour bread.SOLUTION: A composition including a rice component selected from the group consisting of a rice flour and water, and a rice paste, a pregelatinized rice flour, sugar, and salt is kneaded into a kneaded product, which is matured at the freezing temperature of the kneaded product or lower, so that a non gluten rice flour bread dough excellent in water holding properties is manufactured. The non gluten rice flour bread dough is thawed under temperature control, to which a bread yeast is added for fermentation. The fermented product is heated for cooking, so that a non gluten rice flour bread is manufactured.

Description

  The present invention relates to a rice flour bread dough using rice flour, a method for producing the same, and a method for producing rice flour bread. More specifically, the present invention relates to a non-gluten rice flour bread dough that does not contain flour or wheat-derived gluten and has excellent water retention. And a method for producing a non-gluten rice flour bread using the dough.

  Development of foods using rice flour is encouraged to improve food self-sufficiency by expanding rice consumption and to solve future food shortages. In particular, rice flour bread using rice flour as an alternative to wheat flour has attracted attention as a food for people who are allergic to wheat flour, and a method for producing such rice flour bread has been proposed. For example, Patent Document 1 describes a non-gluten rice flour bread dough using rice flour containing a pregelatinized rice flour at a specific ratio, and a method for producing non-gluten rice flour bread using the same.

  In addition, an increasing number of people use rice cookers with a home bakery function to bake rice flour bread at home, and premixed flour and dough are also commercially available. However, since gluten derived from wheat and a thickener are added to commercially available premixed flour and dough, it is still difficult to make 100% rice flour bread without additives at home.

Japanese Patent Application Laid-Open No. 2011-219920

  In general, rice flour has hard particles. In addition, rice flour absorbs water and easily forms pregelatinized starch, but has poor affinity for water and easily releases water, so that pregelatinized starch is easily β-modified (aged). Therefore, in order to ferment the dough satisfactorily, it is necessary to sufficiently infiltrate (hydrate) the rice flour to increase the water retention of the dough. Further improvement is required for the bread dough of Patent Document 1 in terms of enhancing the water retention. Moreover, since the water absorption power of rice flour varies depending on the type, moisture adjustment according to each type is required. Therefore, when premix powder is used, attention must be paid to moisture adjustment, and it is still troublesome to bake rice flour bread at home.

  In view of the problems of the prior art, the present invention provides a non-gluten rice flour bread dough that can be easily and deliciously baked non-gluten rice flour bread at home using an additive-free non-gluten rice flour bread dough that has excellent water retention. The object is to provide a method and a method for producing non-gluten rice flour bread.

  The present inventor makes 100% rice flour non-gluten rice flour bread dough by using rice flour containing a specific proportion of pregelatinized rice flour, unlike the general method of adding wheat-derived gluten or thickener to rice flour. succeeded in. In addition, as a result of repeated studies on a method for promoting hydration of rice flour and increasing water retention of non-gluten rice flour bread dough, the present inventor has improved the water retention of dough by aging the dough below the freezing temperature of the dough. It was confirmed. Furthermore, the present inventor was able to obtain a non-gluten rice flour bread dough excellent in preservability without causing a decrease in fermentability of bread yeast due to freezing by aging at a temperature below the dough freezing temperature without adding baker's yeast. . Moreover, this inventor confirmed that the same non-gluten rice flour bread dough could be obtained even if rice paste was used instead of rice flour and water. The non-gluten rice flour bread produced using the non-gluten rice flour bread dough thus obtained has a different appearance, flavor, and texture compared to the case of using the same quality dough produced without aging and thawing processes. The present inventors have confirmed that the improvement is also achieved.

That is, the present invention includes the following aspects.
(1) Mixing a composition containing rice flour, water, and a rice component selected from the group consisting of rice paste, pregelatinized rice flour, sugar, and salt to obtain a kneaded mixture, and freezing the kneaded mixture with the kneaded mixture Non-gluten rice flour bread dough obtained by aging at a temperature below.
(2) The non-gluten rice flour bread dough according to (1), wherein the kneaded product does not contain yeast.
(3) The rice component is rice flour and water, the weight ratio of the rice flour to the pregelatinized rice flour is 100: 3 to 100: 10, and the weight ratio of the rice flour to the water is 100: 75 to 100: 90. The non-gluten rice flour bread dough according to (1) or (2).
(4) The aging at a temperature below the freezing temperature of the kneaded material is aging at a low temperature of −18 ° C. or lower for 20 minutes or longer, according to any one of (1) to (3). Non-gluten rice flour bread dough.
(5) A kneading step of kneading a composition containing rice flour, water, and a rice component selected from the group consisting of rice paste, pregelatinized rice flour, sugar, and salt, and freezing the kneaded mixture obtained A method for producing a non-gluten rice flour bread dough comprising an aging step of aging at a temperature or lower.
(6) A thawing step for thawing the non-gluten rice flour bread dough according to any one of (1) to (4) above, and the temperature of the dough after adding yeast to the thawed dough is 28 to 35 ° C. A method for producing non-gluten rice flour bread having a fermentation step of fermenting at a temperature of 28 to 35 ° C., and a heating cooking step of cooking the fermented dough.

  According to the present invention, a non-gluten rice flour bread dough that can be easily and deliciously baked at home, using an additive-free non-gluten rice flour bread dough excellent in water retention, a method for producing the same, and a non-gluten rice flour A method for producing bread is provided.

It is process drawing which shows the manufacturing method of the non-gluten rice flour bread dough and non-gluten rice flour bread concerning one embodiment of the present invention. It is a photograph of the sample bread for evaluation of each non-gluten rice flour bread | pan obtained in Examples 1 and 2 and Comparative Examples 1-3. It is a photograph of the section of each non-gluten rice flour bread obtained in Examples 1 and 2 and Comparative Examples 1-3. It is the photograph which arranged the cross section of each non-gluten rice flour bread | pan obtained in Examples 1 and 2 and the comparative example 1, and a ruler. It is a photograph of the side of each non-gluten rice flour bread obtained in Examples 1 and 2 and Comparative Examples 1 to 3.

  Hereinafter, although one Embodiment of this invention is described in detail based on FIG. 1, the scope of the present invention is not limited to this. In addition, terms indicating directions such as the width direction, the height direction, and the thickness direction are used for explanation, and are not intended to limit the present invention.

  The non-gluten rice flour dough according to the present invention contains rice flour and water as rice components, and a kneaded product obtained by kneading a composition containing pregelatinized rice flour, sugar and salt as other components. It can be obtained by aging below the freezing temperature.

  The “rice flour” according to the present invention is raw rice flour. There are no particular restrictions on the varieties and properties of raw rice, and raw rice flour obtained by pulverizing raw rice by various known pulverization methods can be used. The particle size of the rice flour powder is preferably less than 75 μm. In addition, if the ratio of starch grains that are broken or damaged by the heat generated when pulverizing raw rice (starch damage rate) is high, the expansion rate deteriorates and the quality of rice flour bread is greatly affected. Therefore, the rice flour whose starch damage rate is measured using a commercially available measurement kit or the like and whose value is 5% or less is preferable. As a commercially available measurement kit, for example, STARDAMAGE ASSAY KIT manufactured by Megazyme can be mentioned.

  The “pregelatinized rice flour” according to the present invention is rice flour that has been heat-treated by adding water to raw rice flour. This pregelatinized rice flour forms a strong starchy starch network and functions to confine gas bubbles generated by the fermentation of the dough. Therefore, pregelatinized rice flour can be used as a substitute for gluten, and it can be said that the safety of rice flour bread for people with wheat allergies is further enhanced. In order to form a strong starch network, rice flour and pregelatinized rice flour must be mixed in an appropriate ratio, rice flour should be sufficiently hydrated, and the temperature of the dough adjusted to an appropriate temperature. is important.

  In the present invention, rice flour, pregelatinized rice flour, sugar, salt, and water are preferably prepared in the proportions described below and mixed. Chaosing is not limited to this, but it may usually be performed at room temperature for 10 to 20 minutes. Kneading is performed until a starch network is formed and the dough is pasty.

  In the present invention, the pregelatinized rice flour is preferably used at a ratio of 3 to 10 parts by weight, more preferably 4 to 8 parts by weight, and further preferably 4 to 6 parts by weight with respect to 100 parts by weight of rice flour. . It is preferable that the ratio of the pregelatinized rice flour is not less than the above lower limit because the dough is sufficiently gelatinized. Moreover, it is preferable that the ratio of the pregelatinized rice flour is not more than the above upper limit because a dough having good stickiness and firmness can be obtained.

  It is preferable to use water at a ratio of usually 75 to 90 parts by weight with respect to 100 parts by weight of rice flour, more preferably 80 to 90 parts by weight, and even more preferably 85 to 90 parts by weight. Here, it is preferable that the ratio of water is equal to or more than the lower limit described above, since baker's yeast can be easily mixed uniformly into the dough, and sufficient fermentation can be obtained. Moreover, it is preferable that the ratio of water is not more than the above upper limit in that a dough having a strength sufficient to confine gas bubbles by fermentation is obtained.

  Sugar and salt are used in proportions of 3 to 20 parts by weight and 1 to 2 parts by weight, respectively, with respect to 100 parts by weight of rice flour, but this is only a guide and can be changed as appropriate according to preference.

  Further, the non-gluten rice flour bread dough according to the present invention comprises a kneaded product obtained by kneading a composition containing rice paste as a rice component and pregelatinized rice flour, sugar and salt as other components. It can also be obtained by aging below the freezing temperature of the product.

  The “rice paste” according to the present invention is a polished rice that has been soaked in water and crushed and made into a paste without heating, and there is little alteration of starch due to frictional heat generated during pulverization. The rice fine particles in the rice paste are finer than rice flour or wheat flour, and preferably have a particle size of 5 to 10 μm.

  In the present invention, the pregelatinized rice flour is preferably used in a ratio of 3 to 10 parts by weight, more preferably 4 to 8 parts by weight, with respect to 100 parts by weight of rice fine grains in the rice paste. Is more preferable. Sugar and salt are used in proportions of 3 to 20 parts by weight and 1 to 2 parts by weight, respectively, with respect to 100 parts by weight of rice fines in the rice paste, but this is only a guideline and should be changed appropriately according to preference. Can do.

  In the present invention, it is preferable to add a seasoning such as mash to the composition in order to bring out the gloss and the umami of rice. In addition, vegetable oils such as salad oil and olive oil and fats and oils such as butter may be added to the composition as necessary. However, in the present invention, it is not necessary to use a thickener or the like instead of gluten.

  In the present invention, the mixture obtained as described above is filled in a container. The container is not particularly limited, but is preferably made of a material that does not easily adhere to the kneaded material and can withstand freezing. The container is preferably in the form of a tray from the viewpoint of convenience during distribution and thawing.

  The non-gluten rice flour bread dough according to the present invention is obtained by aging the kneaded material filled in the container as described above at a low temperature of −18 ° C. or lower for 20 minutes or more. Preferably, aging is performed at −20 ° C. to −18 ° C. for 40 minutes, more preferably at −28 ° C. to −32 ° C. for 20 minutes. The filling and aging of the container is desirably performed within 1 hour after the composition is mixed. The obtained non-gluten rice flour bread dough is sealed in a container that is freeze-resistant such as a plastic bag together with the container. By making such a bag, the non-gluten rice flour bread dough can be conveniently and widely put on the market. Moreover, it is preferable to store this non-gluten rice flour bread dough at a low temperature of −18 ° C. or lower while still in a bag.

  The non-gluten rice flour bread dough is thawed by a method such as a thawing function of a microwave oven, a refrigerator or standing at room temperature, so that the temperature of the bread dough is 25 ° C to 28 ° C. Bread yeast is added to this dough, and kneading is performed while adjusting the temperature of the rolled dough to 28 to 35 ° C, preferably 30 to 32 ° C. After measuring the weight of the kneaded bread dough (hereinafter referred to as “weight before baking”), it is fermented at a temperature of 28 to 35 ° C., preferably 30 to 32 ° C.

  The fermented non-gluten rice flour bread dough becomes the non-gluten rice flour bread according to the present invention by baking in an oven or a rice cooker with a home bakery function. The obtained non-gluten rice flour bread is subjected to rough heat, and then the weight (hereinafter referred to as “weight after baking”) is measured, and the burn-out rate is calculated. The “burning rate” is the weight reduction rate before and after firing, and the calculation formula is (weight before firing−weight after firing) ÷ weight before firing × 100 (%). The burn-off rate is an index of bread baking, and the burn-off rate of non-gluten rice flour bread is preferably 18-22%, more preferably 19-21%.

  Since the non-gluten rice flour bread dough according to the present invention has already been subjected to moisture adjustment and kneading, the most troublesome work such as adjusting the material at home or kneading the dough can be omitted, and baker's yeast Bread can be easily baked simply by adding.

  In addition, the non-gluten rice flour bread dough according to the present invention does not release moisture by aging at a temperature below the freezing temperature of the dough, and it is considered that hydration of the rice flour proceeds during ripening. Further, by aging the dough at a temperature below the freezing temperature of the dough, damage to the starch network and beta formation of the rice flour can be suppressed, and a more stable starch network can be obtained.

  Furthermore, in the non-gluten rice flour bread dough according to the present invention, baker's yeast is not added, so that the fermenting power of baker's yeast does not decrease due to freezing. For this reason, bread dough can be stored safely in a freezer at home without any problems. In general, when dough containing bread yeast is frozen, ice crystals grown during long-term freezing destroy the baker's yeast cells, reducing their activity and damaging the dough network structure. May decrease. In addition, the non-gluten rice flour bread dough according to the present invention can be easily thawed in a refrigerator, a microwave oven, room temperature, or the like, so that it can be thawed each time and easily enjoyed freshly baked bread at any time.

  According to the method for producing non-gluten rice flour bread of the present invention, non-gluten rice flour bread can be easily baked at home using a home bakery or the like. Furthermore, the non-gluten rice flour bread according to the present invention obtains an appearance, flavor, and texture equivalent to or higher than those of the non-gluten rice flour bread made from the same material and without aging and thawing processes. be able to.

(Example)
EXAMPLES Hereinafter, although this invention is demonstrated concretely using an Example, the scope of the present invention is not limited by this.

The non-gluten rice flour breads produced in the examples and comparative examples were evaluated by the following sensory evaluation methods.
(Sensory evaluation method)
The number of panelists was 5 or more. All the sample pans to be evaluated were manufactured at the same time and used half a day after completion. Each sample pan was cut on a plane perpendicular to the thickness direction of the bread to a thickness of 1 cm, and then cut on a plane perpendicular to the breadth direction of the bread so as to be half the size. As shown in FIG. 2, each sample bread for one person was provided to the panel with alphabetic symbols A, B, C, D, and E so that the type of bread was not known. The evaluation items were 6 items: chewing sensation, good appearance (baked color, gloss, etc.), fine texture of the cross section, good fragrance, good taste and plump feeling. Panelists evaluated each item on a 5-point scale (5 points: best, 4 points: good, 3 points: normal, 2 points: bad, 1 point: worst).

<Example 1>
(1) Kneading process As composition of bread dough, pregelatinized rice flour (trade name: My Plus, Sara Akita Shirakami Co., Ltd.) 15g, rice flour (Indica rice, domestic, 200 mesh) 300g, sugar 15g, salt 4.8g, salt Moromi (trade name: Kodama Salt Moromi, Sara Akita Shirakami Co., Ltd.) 8 g and water 265 g were put into a mixer. The composition was kneaded firmly at room temperature for 20 minutes to obtain a kneaded product.

(2) Aging step The kneaded product obtained in the above (1) was filled in a tray-like container. The kneaded material filled in the tray-like container was aged at −30 ° C. for 20 minutes using a freezer (product name: URD-252FMTA, Fukushima Kogyo Co., Ltd.) to obtain the non-gluten rice flour bread dough according to the present invention. The bread dough was sealed in a plastic bag and stored in a freezer at -18 ° C.

(3) Thawing step The bread dough obtained in (2) above was left in a refrigerator at 5 ° C for 8 hours while being in a bag and thawed, and then adjusted so that the temperature of the bread dough was 25 ° C at room temperature. .

(4) Fermentation process The dough thawed in (3) above was poured into a kneader pot, 6 g of bread yeast (trade name: Shirakami Kodama Yeast (trademark) Dry G) was added, and the mixture was kneaded for 5 minutes. The temperature of the kneaded bread dough was adjusted to 30 ° C. The dough was poured into a baking mold and fermented at 30 ° C. for 20 minutes.

(5) Heat cooking step The bread dough fermented in the above (4) was baked in an oven at 160 ° C. for 10 minutes and then at 200 ° C. for 20 minutes with the baking mold covered, and solidified. Thereafter, the baking mold lid was removed, and the solidified bread dough was further baked at 200 ° C. for 20 minutes to give a baked color to the surface to obtain non-gluten rice flour bread (with salt mash) (a).

<Example 2>
A non-gluten rice flour bread using the same amount of ingredients as in Example 1 except that salt moromi was not added, and performing the kneading process, aging process, thawing process, fermentation process, and cooking process in the same procedure as in Example 1. (No salt was obtained) (b) was obtained.

<Example 3>
As a composition of bread dough, 18 g of pregelatinized rice flour (trade name: My Plus, Sara Akita Shirakami), 550 g of rice paste (trade name: rice paste, Ichimaru Co., Ltd.), 15 g of sugar, and 4.8 g of salt were used. . In the same procedure as in Example 1, a kneading process, an aging process, a thawing process, a fermentation process, and a heat cooking process were performed to obtain a non-gluten rice flour bread.

<Comparative Example 1>
After using the same amount of ingredients as in Example 1 and kneading in the same procedure as in Example 1, the aging process and the thawing process are not performed, and the fermentation process and the cooking process are performed in the same procedure as in Example 1, A non-gluten rice flour bread (with salt moromi) (c) using a dough that did not undergo aging and thawing steps was obtained.

<Comparative Example 2>
Except for not adding salt moromi, the same amount of material as in Example 1 was used, and after kneading in the same procedure as in Example 1, the aging step and thawing step were not performed, and the fermentation step was subsequently performed in the same procedure as in Example 1. And the heating cooking process was performed and the non-gluten rice flour bread | pan (dough salt was considered) (d) using the dough which did not pass through an aging and thawing | decompression process was obtained.

<Comparative Example 3>
Except for not adding salt moromi, the same amount of material as in Example 1 was used, and after kneading in the same procedure as in Example 1, the aging step and the thawing step were not carried out, and the process was continued to the fermentation step. The fermentation process is performed in the same procedure as in Example 1 except that the temperature of the kneaded bread dough is not adjusted, the cooking process is performed in the same procedure as in Example 1, and the dough that has not undergone the aging and thawing process The used non-gluten rice flour bread (dehydrated without salt temperature adjustment) (e) was obtained.

  About the non-gluten rice flour bread | pan obtained in Example 1 and 2 and Comparative Examples 1-3, the weight before and behind baking was measured, respectively, and the burning reduction rate was calculated. The results are shown in Table 1.

  From Table 1, it can be seen that the burning rates of Examples 1 and 2 are slightly higher than those of Comparative Examples 1 and 2. It can also be seen that the burn-out rate of Comparative Example 3 is lower than that of Comparative Examples 1 and 2.

The non-gluten rice flour breads obtained in Examples 1 and 2 and Comparative Examples 1 to 3 were each evaluated by five panelists using the sensory evaluation method described above. Evaluation results by each panel (unit: point), in the order of chewing, good appearance (baked color, gloss, etc.), fine texture of the cross-section, good fragrance, good taste, plump feeling, It is shown below.
Paneler 1: Example 1 (5, 5, 5, 5, 5, 5), Example 2 (5, 4, 4, 5, 5, 4), Comparative Example 1 (4, 4, 5, 4, 4) 4), Comparative Example 2 (3, 3, 3, 3, 3, 4), Comparative Example 3 (1, 1, 1, 2, 1, 1);
Paneler 2: Example 1 (5,5,5,5,5,5), Example 2 (5,4,5,4,5,5), Comparative Example 1 (4,4,5,4,4) 4), Comparative Example 2 (3, 3, 4, 3, 3, 3), Comparative Example 3 (1, 2, 1, 2, 1, 1);
Panel 3: Example 1 (5,5,5,5,5,5), Example 2 (4,4,4,4,4,4), Comparative Example 1 (5,5,4,5,5) 5), Comparative Example 2 (3,4,3,4,4,4), Comparative Example 3 (1,2,1,3,2,1);
Paneler 4: Example 1 (5, 5, 5, 5, 5, 5), Example 2 (4, 4, 4, 5, 5, 4), Comparative Example 1 (4, 5, 4, 5, 5) 5), Comparative Example 2 (4, 4, 4, 4, 4, 4), Comparative Example 3 (1, 2, 1, 2, 1, 1);
Paneler 5: Example 1 (5, 5, 5, 5, 5, 5), Example 2 (5, 5, 5, 5, 4, 5), Comparative Example 1 (4, 4, 4, 5, 5) , 4), Comparative Example 2 (4, 4, 4, 4, 4, 4), Comparative Example 3 (2, 2, 2, 2, 2, 2).

  The average score of the evaluation results is shown in Table 2.

  As for the results of sensory evaluation, from Table 2, Examples 1 and 2 had an average score of 4.2 or higher for any item, and high evaluation was obtained as a whole. In order to see the difference due to the presence or absence of the aging and thawing process, when comparing Example 1 and Comparative Example 1, Example 2 and Comparative Example 2, respectively, Examples 1 and 2 are comparative examples in all items. The rating was higher than 1 and 2. Moreover, the comparative example 3 became the lowest evaluation in all the items.

  In Table 2, when Examples 1 and 2 and Comparative Examples 1 and 2 are compared in Table 2, Examples 1 and 2 have a higher evaluation than Comparative Examples 1 and 2, and are most evaluated. It was an item with a large difference in points. In particular, with regard to Example 1, a plurality of impressions such as “I did not think it was 100% rice flour bread, it was like real bread” were obtained, whereas for Comparative Example 3, “food like rice cake” There were several impressions, such as “I felt a sense of inconvenience.”

  From Table 2, the goodness of appearance (baked color, gloss, etc.) was higher in Comparative Example 1 than in Example 2. There was also a panelist who commented that “the appearance did not change much between Example 1 and Comparative Example 1.”

  Regarding the fineness of the cross section, in Table 2, when Examples 1 and 2 are compared with Comparative Examples 1 and 2, the evaluation of Examples 1 and 2 is equal to or higher than that of Comparative Examples 1 and 2. It can be seen from FIGS. In Comparative Example 3, as can be seen from FIG. 3, the texture was rough and the bubbles were uneven.

  In Table 2, when Examples 1 and 2 and Comparative Examples 1 and 2 were compared in Table 2, the evaluation of Examples 1 and 2 was equal to or higher than Comparative Examples 1 and 2. .

  In Table 2, when Examples 1 and 2 and Comparative Examples 1 and 2 were compared in Table 2, the evaluation of Examples 1 and 2 was equal to or higher than Comparative Examples 1 and 2. 4 and 5, when Example 1 and Comparative Example 1 are compared, and Example 2 and Comparative Example 2 are compared, respectively, Examples 1 and 2 are more bulging of rice flour bread than Comparative Examples 1 and 2, respectively. Is observed to be large.

(Appendix)
(Appendix 1)
A rice mixture selected from the group consisting of rice flour and water, and rice paste, pregelatinized rice flour, sugar, and a salt-containing composition are kneaded to obtain a kneaded mixture, and the kneaded mixture is heated below the freezing temperature of the kneaded mixture. Non-gluten rice flour bread dough obtained by aging.
(Appendix 2)
The non-gluten rice flour bread dough according to appendix 1, wherein the kneaded product does not contain yeast.
(Appendix 3)
The rice components are rice flour and water, the weight ratio of the rice flour and the pregelatinized rice flour is 100: 3 to 100: 10, and the weight ratio of the rice flour and the water is 100: 75 to 100: 90. The non-gluten rice flour bread dough according to appendix 1 or 2.
(Appendix 4)
The non-gluten rice flour bread dough according to any one of appendices 1 to 3, wherein the aging below the freezing temperature of the kneaded material is aging at a low temperature of -18 ° C or lower for 20 minutes or longer.
(Appendix 5)
After thawing the non-gluten rice flour bread dough according to any one of appendices 1 to 4, adding yeast and kneading so that the temperature of the kneaded dough is 28 to 35 ° C., then the temperature is 28 to 35 ° C. Non-gluten rice flour breads obtained by fermenting and cooking.
(Appendix 6)
A kneading step of kneading a composition containing rice flour, water, and a rice component selected from the group consisting of rice paste, pregelatinized rice flour, sugar, and salt, and the obtained kneaded material at a temperature below the freezing temperature of the kneaded material A method for producing a non-gluten rice flour bread dough comprising an aging step for aging.
(Appendix 7)
After thawing the non-gluten rice flour bread dough according to any one of appendices 1 to 4 and adding the yeast to the thawed dough and kneading so that the temperature of the kneaded dough is 28 to 35 ° C, The manufacturing method of a non-gluten rice flour bread | pan which has a fermentation process fermented under the temperature of 28-35 degreeC, and a heat cooking process which heat-cooks the fermented bread dough.

  According to the present invention, the spread of rice flour bread and the safe supply of bread to people who are allergic to wheat flour are made possible and are expected to be widely used in the food industry.

DESCRIPTION OF SYMBOLS 1 Composition 2 Mixer 3 Kneaded material 4 Container 5 Freezer 6 Non-gluten rice flour bread dough 7 Bread yeast 8 Kneader 9 Baking mold 10 Non-gluten rice flour bread

Claims (6)

  A rice mixture selected from the group consisting of rice flour and water, and rice paste, pregelatinized rice flour, sugar, and a salt-containing composition are kneaded to obtain a kneaded mixture, and the kneaded mixture is heated below the freezing temperature of the kneaded mixture. Non-gluten rice flour bread dough obtained by aging.   The non-gluten rice flour bread dough according to claim 1, wherein the kneaded product does not contain yeast.   The rice components are rice flour and water, the weight ratio of the rice flour and the pregelatinized rice flour is 100: 3 to 100: 10, and the weight ratio of the rice flour and the water is 100: 75 to 100: 90. The non-gluten rice flour bread dough according to claim 1 or 2.   The non-gluten rice flour bread dough according to any one of claims 1 to 3, wherein the aging at a temperature below the freezing temperature of the kneaded material is aging at a low temperature of -18 ° C or lower for 20 minutes or more.   A kneading step of kneading a composition containing rice flour, water, and a rice component selected from the group consisting of rice paste, pregelatinized rice flour, sugar, and salt, and the obtained kneaded material at a temperature below the freezing temperature of the kneaded material A method for producing a non-gluten rice flour bread dough comprising an aging step for aging. A thawing step of thawing the non-gluten rice flour bread dough according to any one of claims 1 to 4, and after kneading so that the temperature of the kneaded dough becomes 28 to 35 ° C by adding yeast to the thawed dough A method for producing non-gluten rice flour bread, comprising: a fermentation step of fermenting at a temperature of 28 to 35 ° C .; and a heating cooking step of cooking the fermented bread dough.