JP2016123392A - Rice cake-like food, and bread containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice cake-food applicable to bread dough by preventing solidification and syneresis for the rice cake-food obtained by mixing glucomannan with glutinous rice flour, and capable of exhibiting springy feeling after baking, and bread exhibiting springy feeling by using and baking the same.SOLUTION: A rice cake-food contains 20-40 wt.% of glutinous rice flour, 2-10 wt.% of phosphoric acid crosslinked tapioca starch, 0.2-2.0 wt.% of glucomannan flour, and water as the remainder. Bread is obtained by kneading the rice cake-food into bread dough followed by baking.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to a rice cake-like food that gives bread with a crispy crust and a cotton-like inner layer and moisturizes the bread by containing it in bread dough and baking it.

The texture required by the type of bread varies, but in recent years, the so-called “mochi-mochi” that gives an appropriate feeling of viscoelasticity when chewed has become more important.
As an attempt to realize such a texture with bread, for example, as disclosed in Patent Document 1 below, a food modification obtained by heating and melting and mixing a mixture of soybean protein, polysaccharide and inorganic salt with an extruder is used. A technique for mixing a quality material into bread dough is disclosed.
Moreover, in the following patent document 2, in order to improve the food texture of bread, the technique which adds the bread making material containing a glucomannan to bread dough is disclosed.

JP 2014-117206 A JP 2004-147629 A

In recent years, so-called polyhydrated bread has been provided in which the amount of water added to the bread dough is 70 to 100% in terms of the bakery percentage (the content of the ingredients in the bread dough expressed as a weight percentage when the flour weight is 100%). Has been. Multi-hydrated bread has a large amount of water and tends to have a crunchy texture after baking. Therefore, attempts have been made to mix glucomannan into the dough for the purpose of improving water retention.
However, even if glucomannan is mixed with dough in the form of powder, its water absorption is very slow compared to wheat flour and other powders, so it does not swell, but it must be pre-hydrated and swollen. The swollen glucomannan is difficult to uniformly mix with the dough.

Even if the swelled glucomannan can be uniformly mixed into the dough, the texture becomes far from the glutinous sensation just by having a heavy bread (low burning rate) and a heavy bread.
Here, the burning rate is represented by the following equation.
Burning rate (%) = {(Dough weight−Baking weight) / Dough weight} × 100
From the technical background as described above, the present inventor made a rice cake-like food by steaming glutinous rice flour and glucomannan rather than realizing a glutinous feeling by uniformly mixing glucomannan into the dough. It was found that mixing and baking to a polyhydrated dough gives a crispy crust to the polyhydrated bread and a fluffy cotton-like texture and moisture to the inner layer.

However, glutinous rice flour and glucomannan steamed glutinous-like foods, after baking, solidify into a waxy form (waxing), and do not match the bread texture, and water is removed over time. It turns out that the texture of the starch is impaired, for example, because starch ages early.
In addition, although we tried to bake the so-called “fertilizer”, which was made by adding sugar and water to glutinous rice flour (shiratama flour) and then heating and kneading it into bread dough, it certainly retains the softness of rice cake after baking, The texture of the rice cake was so sizzling that it was far from “mochi-mochi”. Moreover, since sugar is added to fertilization, the bread after baking becomes sweet and is unsuitable for bread which does not require a sweet taste. However, if the sugar is simply not added, there is a problem that the above-described waxing occurs after baking.

In addition, glutinous rice powder obtained by mixing water with glutinous rice flour can be used as an additive to bread because it causes the above-mentioned waxing and also releases the water that has been retained (water separation) over time. Therefore, measures against these phenomena were also required.
Therefore, the present invention prevents waxing and water separation in a glutinous food obtained by mixing glucomannan with glutinous rice flour, making it applicable to polyhydrated bread dough, and showing a feeling of glutinous after baking. The issue is to provide glutinous foods that can be made. Furthermore, it is also an object to provide bread that exhibits a sticky feeling by baking using such a rice cake-like food.

In view of the above-mentioned problems, glutinous rice food according to the present invention comprises glutinous rice powder 20 to 40% by weight, phosphoric acid crosslinked tapioca starch 2 to 10% by weight, glucomannan powder 0.2 to 2.0% by weight and water 60% by weight. % Or more.
“Mochi rice flour” is a main ingredient for exerting the glutinous feeling in glutinous food. Here, when the content of the glutinous rice flour is less than 20% by weight, sufficient glutinous feeling is not exhibited. Moreover, when it exceeds 40 weight%, the kneading | mixing which adds another component will be difficult. Accordingly, the optimum range of the glutinous rice flour is 20% by weight or more and 40% by weight or less as described above.

  “Phosphoric acid cross-linked tapioca starch” is a modified starch added for the purpose of preventing waxy rice powder from being waxed or water-separated. For example, acetylated phosphoric acid cross-linked starch and those commercially available under the trade name of hydroxypropyl phosphoric acid cross-linked starch are suitable for this purpose. Here, when the content of the phosphate-crosslinked tapioca starch is less than 2% by weight, waxing and water separation cannot be sufficiently prevented. On the other hand, if it exceeds 10% by weight, the relative content of the glutinous rice flour is too large, so that the glutinous feeling that is the object of the present invention cannot be fully exhibited. Therefore, the content of phosphoric acid cross-linked tapioca starch is in the optimum range of 2% by weight or more and 10% by weight or less as described above.

  “Glucomannan flour” is added for the purpose of preventing the glutinous feeling of glutinous rice flour from being impaired by its water retention capacity. Here, when the content of the glucomannan powder is less than 0.2% by weight, the water retention ability becomes insufficient, and it is impossible to prevent the feeling of stickiness. Moreover, when it exceeds 2.0 weight%, uniform kneading with glutinous rice flour is difficult. Therefore, the optimal range of the content of glucomannan powder is 0.2% by weight or more and 2.0% by weight or less as described above. In addition, it is more preferable to mix the glucomannan powder with sodium chloride and then disperse it in cold water before steaming the glutinous rice flour.

In principle, the water content is the balance of the above components. However, the present invention does not exclude the addition of additional components (for example, seasonings, fragrances, preservatives, pigments, etc.) other than the above components depending on the purpose of the product. Thus, when such additional components are added, the water content is the balance of each of the above components and additional components. If the total weight percent of the components (including water) according to the present invention is less than 100, the balance is occupied by such additional components.
In addition, the term “steaming” as used in the present invention is different from the so-called indirect heating method in which convection heat is transferred to the contents while heating the outside of the container, such as boiled or boiled, and convection while blowing steam directly into the contents. It conducts heat and is a direct heating system that heats effectively in a short time by releasing solidification heat of steam. Furthermore, “steaming” particularly requires a process of pre-gelatinizing starches while kneading the contents at the same time.

Note that glutinous rice is composed only of amylopectin, and is characterized by its ability to absorb water more easily than glutinous rice. Mannan powder is a raw material characterized by outstanding water absorption and slow swelling.
This “steaming” step is most preferable in order to efficiently heat these contradictory raw materials in a short time to make it alpha. Moreover, this "steaming" process can be performed using a steaming machine, for example.
The glutinous-like food having the above-mentioned composition has a glutinous sensation derived from glutinous rice flour, an effect of preventing waxing and water separation derived from phosphate-crosslinked tapioca starch, and glucomannan because each component is within the above range. Combined with the water-retaining power derived from the powder, it is possible to demonstrate a feeling of stickiness.

The glutinous food product according to the present invention is kneaded into a polyhydrophilic bread dough, and the baked polyhydric bread is a candy-like sensation derived from the glutinous food product and a flocculent cottony inner layer. It can give a feeling and firmness.
Here, “spinning cottony feeling” means a state in which the inner layer is torn and stretched to pull the yarn when the baked bread is torn by hand. It is a response.
Further, the term “steady stri” refers to a state in which moisture does not easily fly even when the baked polyhydrated bread is reheated in a microwave oven and does not harden immediately.

Furthermore, “crisp crust” refers to a state in which a moderately baked bread crust (crust) is thin and gives a crispy texture.
In addition, when the amount of water added is such that the amount of water added is 70 to 100% in terms of bakery percentage, this more water-resistant dough is supposed to provide a more pleasing texture. On the other hand, bread can be baked even if the amount of water exceeds 100% in terms of bakery percentage, and 120 to 150%, but the amount of water in the bakery tends to increase, so the amount of water added should be bakery percentage. The range of 70 to 100% is preferable.

  Since the present invention is configured as described above, in a glutinous-like food obtained by mixing glucomannan with glutinous rice flour, it can be applied to polyhydrated bread dough by preventing waxing and water separation. At the same time, it is possible to provide a glutinous food that can give a feeling of stickiness after baking, a crispy crust, a cotton-like inner layer, and citrus.

(1) Rice cake-like food The rice cake-like food according to this example had the composition shown in Table 1 below.

  Among the above components, first, ROLEX and sodium chloride are mixed with powder, and dispersed in about 10 ° C. cold water (24.5% by weight) with stirring so as not to become lumpy, and left to stand for 10 to 30 minutes. And a paste having a concentration of 2% by weight of ROLEX was prepared. Next, the remaining water (48.3% by weight) and other components were mixed with the paste, and the mixture was steamed at about 90 ° C. and kept in that state for 10 to 20 minutes, so that the whole was pregelatinized. . Next, this was hot-filled into a heat-resistant film container, and further boil sterilized at 90 to 95 ° C. for 40 minutes in this state. Then, the cooled product was used as the rice cake-like food according to this example.

(2) Application to bread The polyhydrous French bread according to this example had the composition shown in Table 2 below.

(Method of baking polyhydrated French bread)
The above ingredients were mixed at a low speed with a spiral mixer to obtain a polyhydrated bread dough at a kneading temperature of 25 ° C. Next, the prepared French bread dough was fermented at 27 ° C. and 75% humidity for 90 minutes, punched and divided into 350 g divided weights. And after putting it in the bench box for 25 minutes and taking a bench time, the gas is moderately extracted and molded into a bucket, and a proof is taken for about 80 minutes at 32 ° C and 80% humidity. This was used as the polyhydrous French bread according to this example and the comparative example.

In addition, the multi-hydrated French bread of each example was added and mixed with 20% or more of glutinous food, and the multi-hydrated French bread of each comparative example was added and mixed with 10% of glutinous food. Prepared.
(Evaluation of Examples and Comparative Examples)
The results of the above examples and comparative examples are evaluated as “crust state”, “volume”, “burn-out rate”, “feeling of inner layer feeling”, and “inner layer feeling”.
Regarding the “crust state”, Examples 2 and 3 were finished to a crispy crust that was baked moderately and the bread crust was thin. On the other hand, Comparative Example 1 was thick and the skin was not crispy, and Comparative Example 2 was finished to be crispy but thick.

As for “volume”, Examples 2 and 3 have a sufficient volume, and compared with Example 2, Example 3 has a further volume. On the other hand, Comparative Examples 1 and 2 were not sufficient volumes.
The “burn-out rate” was 13.1% in Example 2, 14.2% in Example 3, 12.3% in Comparative Example 1, and 12.5% in Comparative Example 2. Therefore, each comparative example was a heavy bread with a lot of water (low burning rate) compared to each example.
Regarding the “feel of the inner layer,” Examples 2 and 3 have a sticky feeling of stickiness when included in the mouth, and compared with Example 2, Example 3 has a further feeling of stickiness. It became a thing. On the other hand, in Comparative Examples 1 and 2, the texture was far from being sticky.

As for “inner layer,” Examples 2 and 3 have firm spots, and compared to Example 2, even if Example 3 is further reheated in a microwave oven, moisture is less likely to fly. It did not become hard. On the other hand, in Comparative Examples 1 and 2, when reheated with a microwave oven, moisture was spilled and hardened immediately.

In view of the above problems, the glutinous rice food according to the present invention comprises 20 to 40% by weight of glutinous rice flour, 2 to 10% by weight of phosphoric acid crosslinked tapioca starch, 0.2 to 2.0% by weight of glucomannan powder and water as the balance. It is characterized by containing.
“Mochi rice flour” is a main ingredient for exerting the glutinous feeling in glutinous food. Here, when the content of the glutinous rice flour is less than 20% by weight, sufficient glutinous feeling is not exhibited. Moreover, when it exceeds 40 weight%, the kneading | mixing which adds another component will be difficult. Accordingly, the optimum range of the glutinous rice flour is 20% by weight or more and 40% by weight or less as described above.

Claims (4)

  A glutinous-like food comprising 20 to 40% by weight of glutinous rice flour, 2 to 10% by weight of phosphoric acid crosslinked tapioca starch, 0.2 to 2.0% by weight of glucomannan powder and 60% by weight or more of water.   The rice cake-like food according to claim 1, which is prepared by a steam direct heating method using a steaming machine.   The bread | crumb characterized by knead | mixing the glutinous food of Claim 1 in bread dough, and baking this.   The bread according to claim 3, wherein the bread dough has a water content of 70 to 100% in terms of bakery percentage.