JP2019126311A - Method of manufacturing rice flour bread - Google Patents

Abstract

To provide a method of manufacturing bread made using rice flour mainly as a grain flour material, in which the bread has a large volume, is excellent in shape retaining characteristic, does not age easily, and has soft and moist food feeling even without combining gluten therein.SOLUTION: There is provided a method of manufacturing bread in which raw material flour containing hydroxypropyl methylcellulose of 0.25 to 5 pts.mass (preferably 0.5 to 2.5 pts.mass) based on a grain flour raw material of 100 pts.mass mainly comprising rice flour is used, and the hydroxypropyl methylcellulose indicates a velocity of 100,000 to 250,000 cps (preferably 150,000 to 250,000 cps) in an aqueous solution of 2 mass%.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing breads mainly using rice flour as a flour raw material. Specifically, while mainly using rice flour as a raw material for flour, it produces a soft and moist texture bread that has a large volume, good shape retention, and is resistant to aging without the addition of gluten. On the way.

  Conventionally, with regard to breads that mainly use rice flour as a raw material for flour, rice flour for bread production used for bread production is mainly made from rice flour that is not blended with gluten, and thickening polysaccharide is blended. Rice flour for bread production (Patent Document 1), yeast powder to yeast, rice flour bread manufacturing method (Patent Document 2), which is baked after fermenting dough kneaded with water together with hydroxypropylmethylcellulose showing viscosity at 60-65 ° C, fine At least 100 parts of thickened polysaccharide is mixed with 0.1 part to 10 parts of thickened polysaccharide, and the thickened polysaccharide has a reversible thermogelability and increases viscosity when cooled. Rice flour bread using patent polysaccharides (Patent Document 3), 100 parts by mass of flour containing no gluten, Dough composition containing 0.1 to 3 parts by mass of roxypropylmethylcellulose (Patent Document 4), 1 to 15 parts by mass of powdered cellulose to 100 parts by mass of rice flour, water-soluble cellulose ether (carboxymethylcellulose and / or hydroxypropyl) Methyl cellulose) Rice flour bread mix containing 2.5 to 5 parts by mass (Patent Document 5), rice flour bread rice powder, beta starch, pregelatinized starch, and method for producing rice flour bread containing hydroxypropyl methylcellulose (Patent Document 6), etc. It has been known.

  On the other hand, in order to make more bread with the same amount of flour, or to make the same amount of bread with less flour, the workability does not deteriorate even if high water is added. A method for producing bread having an internal phase / crumb structure, wherein hydroxypropylmethylcellulose (HPMC) having a viscosity of 100 to 300,000 mP · s is used as a dough improving agent for bread making (Patent Literature) 7) is proposed.

JP, 2005-245409, A JP, 2008-278827, A JP, 2009-72099, A JP, 2010-22313, A JP, 2014-97024, A JP, 2015-226488, A JP, 2013-215158, A

  An object of the present invention is to use soft and moist texture breads that use rice flour as a raw material for flour, but have a large volume, good shape retention, and are resistant to aging without blending gluten It is to provide a manufacturing method of

  As a result of intensive studies, the present inventors have found that the above problem can be solved by using rice flour as a raw material for flour and using specific hydroxypropylmethylcellulose in a specific amount without using wheat flour or gluten.

That is, the present invention is as follows.
(1) Using raw material powder containing 0.25 to 5 parts by mass (preferably 0.5 to 2.5 parts by mass) of hydroxypropyl methylcellulose with respect to 100 parts by mass of the flour material mainly composed of rice flour, and A method for producing breads, wherein the hydroxypropyl methylcellulose has a viscosity of 100,000 to 250,000 cps (preferably 150,000 to 250,000 cps) in a 2% by mass aqueous solution.
(2) Furthermore, 0.05 to 2.0 parts by mass (preferably 0.1 to 0.5 parts by mass) of a thickening polysaccharide selected from xanthan gum, alginate, pectin, guar gum, and tara gum and dextrin 1 to 15 The method for producing breads according to the above (1), comprising blending parts by mass (preferably 3 to 10 parts by mass).
(3) The method for producing breads according to (2) above, wherein the thickening polysaccharide is xanthan gum.
(4) Before mixing with the raw material for flour, 0.25 to 5 parts by mass of hydroxypropylmethylcellulose and 5 to 20 parts by weight of water and 5 to 25 parts by mass of fat (preferably liquid or semi-solid fat at normal temperature ) Is added and mixed to form a gel. The method for producing bread according to any one of (1) to (3) above.
(5) Rice flour characterized in that the damaged starch is 0.5 to 25% (preferably 1.5 to 15%) and the average particle size is 90 μm or less (preferably 15 to 65 μm). The manufacturing method of breads in any one of-(4).
(6) The method for producing breads according to any one of the above (1) to (5), wherein egg white and / or liquid sugar is used as the auxiliary material.

  According to the present invention, while mainly using rice flour as a raw material for flour, it has a large volume without blending with gluten, has good shape retention, and does not age easily. A manufacturing method can be provided.

  The flour raw material mainly composed of rice flour used in the method for producing bread of the present invention contains 50 parts by weight or more of rice flour in 100 parts by weight of the flour raw material, preferably 60 parts by weight or more, more preferably 80 parts by weight. Part by mass or more, particularly preferably 90 parts by mass or more, especially rice flour. Examples of cereal flours other than rice flour include wheat flour, rye flour, barley flour, corn flour, buckwheat flour, soybean flour, oats and various starches.

  The rice flour is not particularly limited as long as it is a variety of rice flour suitable for the production of rice flour, and either glutinous rice or glutinous rice may be used. These rice flours may be polished rice flour, brown rice flour, or a mixed powder thereof, but are preferably polished rice flour. The rice flour preferably has a damaged starch content of 0.5 to 25%, more preferably 1.5 to 15%. Further, those having an average particle diameter of 90 μm or less are preferable, and those having an average particle diameter in the range of 15 to 65 μm are more preferable.

  In the present invention, the amount of damaged starch is typically determined in accordance with AACC Method 76-31 by decomposing only damaged starch contained in the sample into maltosaccharide and limit dextrin using mold-derived α-amylase. Although it can be measured by degrading to glucose with glucosidase and quantifying the produced glucose, a commercially available kit (for example, Starch Damage Assay Kit manufactured by MegaZyme) may be used. The average particle size of the rice flour is a value measured by a dry method using a “Microtrack particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd. (refer to Nikkiso's document “How to Read Microtrack Particle Size Analyzer Measurement Results”).

  The type of starch used in the present invention is not particularly limited. For example, tapioca starch, wheat starch, corn starch, waxy corn starch, potato starch, rice starch, and the like, and processed (eg, cross-linked, phosphorylated). , Acetylated, etherified, oxidized, pregelatinized, etc.). In the present invention, these starches and processed starches can be used either alone or in combination of any two or more thereof. The starch content in the flour is preferably less than 20% by mass, more preferably less than 10% by mass.

Hydroxypropyl methylcellulose used in the method for producing breads of the present invention is a specific hydroxypropyl methylcellulose (hereinafter sometimes referred to as "HPMC") exhibiting high viscosity. Specifically, HPMC exhibits a viscosity of 100,000 to 250,000 cps, preferably 150,000 to 250,000 cps, in a 2% by mass aqueous solution (20 ° C.). For example, when HPMC having a viscosity of 150,000 to 250,000 cps is used, the dough does not flicker and is excellent in workability. However, when HPMC of 100,000 cps is used, the dough can be molded by hand. be able to. HPMC is used in an amount of 0.25 to 5 parts by mass, preferably 0.5 to 2.5 parts by mass, with respect to 100 parts by mass of flour raw material mainly composed of rice flour. If the amount of HPMC is less than 0.25 parts by mass, the dough becomes soft and the shape retainability of the product becomes inferior. If it exceeds 5 parts by mass, the dough becomes hard and the texture of the product becomes inferior. It is not preferable.
In addition, HPMC may be added and mixed as a powder to flour raw materials mainly composed of rice flour, but it is gelled by adding / mixing hydroxypropylmethylcellulose to a portion of water and fat used in bread production It is preferable to add to flour raw materials and other auxiliary raw materials. Specifically, before mixing with flour raw materials, HPMC 0.25-5 parts by mass 5-20 times the amount of water, and 5-25 parts by mass of fat (preferably liquid or semi-solid fat at normal temperature) Add and mix, stir in a confectionery / bakery mixer (400-700 rpm, 1-5 minutes) and let stand for 10-60 minutes at refrigerated to room temperature (about 0-25 ° C.) to form a gel Add to flour ingredients and other auxiliary ingredients in the gel state. By adding HPMC in the form of a gel in the presence of fats and oils, not only the workability during the production of breads is improved, but the texture of the resulting breads becomes softer and moist. The fats and oils used herein are not particularly limited as long as they are edible fats and oils used for producing breads, but butter, shortening, salad oil, soybean oil, rapeseed oil, corn oil, olive oil, rice oil and the like are preferable.

In the method of the present invention, in addition to HPMC, a polysaccharide thickener selected from xanthan gum, alginic acid ester, pectin, guar gum, cod gum, preferably xanthan gum, cod gum, more preferably 0.05 to 2.0 mass of xanthan gum Parts, preferably 0.1 to 0.5 parts by weight. By blending the polysaccharide thickener, the shape-retaining property of the obtained breads becomes good, and the volume becomes large.
Furthermore, it is suitable to blend 1 to 15 parts by mass, preferably 3 to 10 parts by mass of dextrin. By blending dextrin, the water retention of the obtained breads becomes good, the moist texture is maintained, and the aging resistance is also improved.

  As auxiliary materials used for the production of the breads of the present invention, those usually used for the production of bread, for example, various fermented species such as sourdough, levane, panettone and yeast (raw yeast, dry yeast, etc.); Sugar, glucose, fructose, invert sugar, sugar syrup, maltose, lactose, etc .; eggs or egg powder; skim milk powder, whole milk powder, cheese powder, yogurt powder, whey powder, etc .; shortening, butter, Fats and oils such as margarine and other animal and vegetable oils; emulsifiers; swelling agents; thickeners; sweeteners; flavors; coloring agents; ascorbic acid; inorganic salts such as sodium chloride; glucosidase, glucose oxidase, amylase, lipase, hemicellulase, etc. Enzymes; dietary fiber, etc. can be used as appropriate. The water used for producing the bread dough of the present invention is not particularly limited as long as it is water that can be usually used for dough production, such as tap water, natural water, and purified water, but instead of water, milk, Milk such as soy milk can also be used.

  The bread manufacturing method according to the present invention is not particularly limited except that the above-mentioned HPMC is blended in the raw material, and various conventional methods such as straight method, medium seed method, rapid growth method, liquid seed method, frozen dough method, etc. It can be done according to the law.

  In the present invention, the bread is not particularly limited as long as it is obtained by heating (for example, baking, steaming, fried, etc.) obtained by fermenting bread dough obtained from flour raw materials mainly containing rice flour. The types of breads include, for example, bread, sweet bread (an bread, cream bread, etc.), prepared bread (curry bread, etc.), roll bread, French bread, focaccia, waffle, naan bread, etc .; pizza; Chinese bun; East donut And fermented sweets, etc. The breads in the present invention do not include those obtained by heating fermented bread dough obtained from flour raw materials mainly composed of wheat flour.

1) Test example 1
Raw material powders (Examples 1 to 3 and Comparative Examples 1 and 2) having blending ratios shown in Table 1 below were used. Example 1 uses high viscosity HPMC, xanthan gum and dextrin for rice flour, and Comparative Example 1 is an example using HPMC with low viscosity in place of high viscosity HPMC, and Comparative Example 2 with HPMC. This is an example using other cellulose derivatives, and Examples 2 and 3 are examples using other thickeners in place of xanthan gum.

^※１米粉：うるち米、損傷澱粉１０％、平均粒径３５μｍ
^※２ＨＰＭＣ：粘度２００，０００ｃｐｓ（２質量％水溶液）
^※３ＨＰＭＣ：粘度４，０００ｃｐｓ（２質量％水溶液）
^※４メチルセルロール：粘度４，０００ｃｐｓ（２質量％水溶液）

^{※ 1} rice flour: light rice, damaged starch 10%, average particle size 35μm
^{* 2} HPMC: Viscosity 200,000 cps (2% by weight aqueous solution)
^{* 3} HPMC: Viscosity 4,000 cps (2% by weight aqueous solution)
^{* 4} Methyl cellulose: viscosity 4,000 cps (2% by weight aqueous solution)

  Using the raw material powder (Examples 1 to 3, Comparative Examples 1 and 2) shown in Table 1, rolls were manufactured according to the following composition and steps. The appearance, texture, and aging resistance (change in texture after 2 days at room temperature) of the manufactured bread roll were evaluated by 10 panelists. The average value of the results is shown in Table 1 above.

[Combination]
Raw yeast 6
Salt 1.6
Sucrose 12
Nonfat dry milk 2
Egg white 5
Salad oil 6
Water 67
(Parts by mass)
In addition, HPMC (1.5 parts by mass) of Examples 1 to 3 and Comparative Example 1 and methylcellulose (1.5 parts by mass) of Comparative Example 2 are preliminarily added to 24 parts by mass of water and 6 parts by mass of salad oil in the above combination. The mixture was added, stirred (500 rpm, 3 minutes) with a confectionery mixer (Kenmix Aiko Premier Mixer, manufactured by Aikosha Seisakusho) and allowed to stand at room temperature (about 20 ° C.) for 30 minutes to form a gel. The obtained gel (31.5 parts by mass) was added to 100 parts by mass of rice flour and other raw materials.
[Process]
Mixing Low speed 1 minute → Medium low speed 1 minute 捏 Up temperature 27 ℃
Fermentation (27 ° C, humidity 75%) 5 minutes Dividing 70g
Bench time 5 minutes Molding Hand molding Proofer (38 ° C, humidity 85%) 40-45 minutes Baking (230/210 ° C) 10-12 minutes (with steam)

[Evaluation criteria]
Appearance 5 points: Large volume and good shape
4 points: slightly larger volume and slightly better shape
3 points: There is volume, but the shape is slightly bad
2 points: Volume is a little small and shape is a little bad
1 point: Small volume, bad shape Texture 5 points: Very soft texture, good mouth rest
4 points: soft texture and good mouthfeel
3 points: Slightly soft texture and slightly good mouthfeel
2 points: A little bit sticky texture or slightly poor mouthfeel
1 point: Slightly crunchy texture or poor mouthfeel Aging resistance 3 points: Slight degree of aging
2 points: Aging is slightly progressing
1 point: Aging is progressing

2) Test example 2
Raw material powders (Examples 4 to 6 and Comparative Examples 3 to 4) having blending ratios shown in Table 2 below were used. Using these raw material powders, rolls were produced in the same manner as in Test Example 1, and the appearance, texture, and aging resistance (change in texture after 2 days at room temperature) of the produced rolls were evaluated by 10 panelists. The average value of the results is shown in Table 2. Examples 4 to 6 are examples of suitable use ranges of high viscosity HPMC, and Comparative Examples 3 and 4 are examples out of the range of suitable use of high viscosity HPMC.
In Examples 4 to 6 and Comparative Examples 3 to 4, HPMC was previously formed into a gel with 24 parts by mass of water and 6 parts by mass of salad oil in the same manner as in Example 1 (30.5 to 32). .5 parts by mass) was added to rice flour and other raw materials.

^※１米粉：うるち米、損傷澱粉１０％、平均粒径３５μｍ
^※２ＨＰＭＣ：粘度２００，０００ｃｐｓ（２質量％水溶液）

^{※ 1} rice flour: light rice, damaged starch 10%, average particle size 35μm
^{* 2} HPMC: Viscosity 200,000 cps (2% by weight aqueous solution)

3) Test example 3
Raw material powders (Examples 7 to 10) having blending ratios shown in Table 3 below were used. Using these raw material powders (including the raw material powders of Example 1), 24 parts by mass of water, 6 parts by mass of salad oil and 1.5 parts by mass of HPMC are mixed and stirred out of the total amount of water added to the gel (31.5 masses). Rolls were manufactured in the same manner as in Test Example 1 except that they were added to rice flour in the state of part), and the appearance, texture and aging resistance (changes in food texture after 2 days of normal temperature) of the manufactured rolls were 10 panelists It was evaluated with. The average value of the results is shown in Table 3 below. Examples 7 and 8 are examples of the preferred use range of xanthan gum, and Examples 9 and 10 are examples of the preferred use range of dextrin. These Examples 7 to 10 are also examples of preferred embodiments in which high viscosity HPMC is added in the form of gel.

^※１米粉：うるち米、損傷澱粉１０％、平均粒径３５μｍ
^※２ＨＰＭＣ：粘度２００，０００ｃｐｓ（２質量％水溶液）

^{※ 1} rice flour: light rice, damaged starch 10%, average particle size 35μm
^{* 2} HPMC: Viscosity 200,000 cps (2% by weight aqueous solution)

4) Test example 4
Raw material powders (Examples 1, 11 and 12) having the blending ratios shown in Table 4 below were used. Using these raw material powders, rolls were produced in the same manner as in Test Example 3, and the appearance, texture and aging resistance (change in texture after 2 days at room temperature) of the produced rolls were evaluated by 10 panelists. The average value of the results is shown in Table 4. Examples 11 and 12 are examples of the use of the preferred average particle size range of rice flour (10% damaged starch).

^※１米粉：うるち米、損傷澱粉１０％、平均粒径３５μｍ
^※２米粉：うるち米、損傷澱粉１０％、平均粒径１５μｍ
^※３米粉：うるち米、損傷澱粉１０％、平均粒径６５μｍ
^※２ＨＰＭＣ：粘度２００，０００ｃｐｓ（２質量％水溶液）

^{※ 1} rice flour: light rice, damaged starch 10%, average particle size 35μm
^{* 2} Rice flour: glutinous rice, damaged starch 10%, average particle size 15μm
^{※ 3} rice flour: light rice, damaged starch 10%, average particle size 65μm
^{* 2} HPMC: Viscosity 200,000 cps (2% by weight aqueous solution)

  The present invention is useful in the food industry, particularly in the bread making field.

Claims (6)

Use raw material flour containing 0.25 to 5 parts by mass of hydroxypropyl methylcellulose with respect to 100 parts by mass of flour raw material mainly composed of rice flour, and the hydroxypropyl methylcellulose is 100,000 to 250, in a 2% by mass aqueous solution. A method for producing bread characterized by having a viscosity of 000 cps. Furthermore, 0.05-2.0 mass parts of thickening polysaccharides selected from xanthan gum, alginate, pectin, guar gum, tara gum, and 1-15 mass parts of dextrin are blended. How to make bread. The method for producing bread according to claim 2, wherein the thickening polysaccharide is xanthan gum. Before mixing with flour raw material, 5 to 20 times the amount of water and 5 to 25 parts by weight of oil and fat are added to and mixed with 0.25 to 5 parts by weight of hydroxypropyl methylcellulose to form a gel. The manufacturing method of breads in any one of Claims 1-3. The method for producing bread according to any one of claims 1 to 4, wherein the rice flour has a damaged starch content of 0.5 to 25% and an average particle size of 90 µm or less. The method for producing bread according to any one of claims 1 to 5, wherein egg white and / or liquid sugar is used as an auxiliary material.