JP3410196B2 - Method for producing glutinous bread - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a bread with a wax, and more particularly to a method for producing a bread with a wax added with at least one kind of wax selected from the group consisting of rice, rice cake, rice cake and rice cake. .

[0002]

2. Description of the Related Art In recent years, bread has become widespread as a staple food as the dietary habits of Japanese people have become westernized. With the recent growing interest in healthy foods, research has been conducted to increase the nutritional value of bread. It has been proposed to use unbleached wheat flour, brown rice and other flours as part of the breadcrumbs.

[0003]

However, when flour such as unbleached wheat flour or brown rice is mixed with wheat flour, it is difficult to produce bread dough due to the difference in water absorption rate and water absorption time between flour and flour, and it is difficult to produce bread dough. There is a problem that not only is it required, but also the texture and flavor are bad, and moreover, only a small amount of flour can be added, so that the nutritional value cannot be increased so much. In addition, although bread made only from wheat flour can temporarily satisfy a feeling of hunger, it has a problem in that it does not have a long hunger and cannot be hungry for a long time like rice. Therefore, an object of the present invention is to obtain bread having a high nutritional value, a good flavor and texture, and a long-lasting feeling.

[0004]

[Means for Solving the Problems] As a means for solving the above problems, the present invention uses a kiln as a part of a bread ingredient, and after making the kiln into a paste, a bread dough containing flour as a main component is prepared. It is mixed and then fired.

As the glutinous rice, not only glutinous rice (including black rice and red rice), but also any glutinous rice cake, glutinous rice cake, glutinous rice cake, etc. can be used as long as it is sticky and can be made into rice cake. The pasting of the kiln is usually performed by pulverizing the kiln, adding the powder to boiling water with stirring, and heating the mixture for 15 to 60 minutes, but it is not limited to this, and the kiln powder After adding to water, it may be heated with stirring. Further, the smelt may be powdered as it is, but it may be powdered after roasting. Further, when forming a paste, as a seasoning, any substance such as sugar, salt, amino acid spice, flavoring agent, and alcohol may be added. The amount of water used for forming the paste varies depending on the type of the kiln, but is usually 100 to 40 relative to 100 parts by weight of the kiln powder.
0 parts by weight are added.

[0006] It is desirable that the amount of the added wax is 10 to 60% by weight based on the total flour of the bread dough. This is because if the addition amount of the kiln is less than 10% by weight, the effect of the addition is not sufficiently obtained, and if it exceeds 60% by weight, the amount of water added becomes too large and it is impossible in the manufacturing process. The best condition is 30 % to 50 % by weight based on the total flour.

[0007]

[Function] When mint is used as a part of bread ingredients, it is possible to enhance nutrition of bread and increase belly endurance. However, if it is added as a powder as it is, it will be sufficient because of the difference in water absorption rate and water absorption time with wheat flour. It cannot be made soft and causes a feeling of strangeness when eating baked bread. In the present invention, the paste is mixed in a state in which the kiln is sufficiently absorbed in water to give a stickiness in advance, thereby facilitating the preparation of the bread dough and homogenizing the bread dough. It is a feature that the water content of the wheat flour in the bread dough is prevented from being transferred to the kiln by making the kiln into a paste, and thereby the bread dough is stabilized. By doing this, a stable product can be obtained, and a soft bread can be baked. Next, examples of the present invention will be described.

[0008]

[Examples] The following raw materials were put into an automatic temperature control type horizontal mixer (low speed 39 rpm, high speed 78 rpm), mixed and stirred at a temperature of 25 ° C for low speed 3 minutes and high speed 2 minutes, and then fermented for 150 minutes to prepare bread dough. . The final temperature of the dough is 30
It was ℃. Strong wheat flour (of the total amount used) 70% Raw yeast (based on the weight of wheat flour) 3.5% Yeast food (〃) 0.1% Glucose (〃) 2% Whole egg (〃) 7% Emulsifier (〃) 0 .2% Water (〃) 37%

Next, the remaining raw materials were added to the intermediate seed prepared by the 70% intermediate seed method, and mixing was performed. Strong wheat flour (of the total amount used) 30% Food salt (relative to the weight of wheat flour) 1.8% Lactose (〃) 5% Oil and fat (〃) 5% Paste rice paste (〃) 35% Water (〃) 17%

[0010] Of the above-mentioned raw materials, raw materials other than fat and oil and starch paste are added to the above-mentioned medium seeds and mixed at low speed for 3 minutes and at high speed for 2 minutes, and then oil and fat are added, and further mixed at low speed for 2 minutes and high speed for 5 minutes. After that, add the rice cake paste, low speed 2 minutes, high speed 2
Mixed for minutes. The temperature at the time of mixing was 28 ° C., the floor time was 40 minutes, the bench time was 15 minutes, and the fermentation time was 50 minutes. The obtained bread dough was baked at 200 ° C. for 35 minutes using a tunnel gas oven to obtain bread with rice cake.

[0011] When the above bread with glutinous rice was subjected to a tasting test by 10 panelists, 80% of them thought that their stomach was longer than conventional bread, 20% thought that it would not change, and thought that the bread had a good taste. Those who thought that they would not change, 30%, those who thought that the nutritional value was high, 90%, those who did not think 10%.

[0012]

EFFECTS OF THE INVENTION As is clear from the above description, the present invention makes it possible to produce bread having a good belly and a high nutritive value because it contains the wax, and the wax is added in the form of paste. Therefore, the production of bread dough can be facilitated, and the difference in the water absorption of the flour and the flour during the dough production can be eliminated, and there is no feeling of discomfort when eating. Since it is added in the form of a paste, the water content of the bread dough can be increased, and it is possible to produce a soft and savory bread, which is an excellent effect.

Front page continuation (72) Inventor Akihiko Ikeda 4-25 Nishinakajima, Yodogawa-ku, Osaka City, Osaka Prefecture Has Products Co., Ltd. (56) Reference JP 5-130827 (JP, A) JP JP 5-292871 (JP, A) JP-A-52-117454 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 2 / 36-8 / 04

Claims (3)

(57) [Claims] 1. A powdered oxen powder, 100 parts by weight of the oxen powder
To 100 to 400 parts by weight of water, and heated and stirred
After making it into a paste, dough containing flour as the main ingredient
Fermented with 10-60% by weight of the whole wheat flour
After baking, baking the bread with a kiln characterized by baking
Method. 2. The glutinous rice is made from glutinous rice, glutinous rice cake, glutinous rice cake and glutinous rice cake
At least one selected from the group consisting of
As it is or after roasting, it is pulverized and the powder is
The method according to claim 1, wherein the mixture is heated and stirred with water to form a paste.
Law. 3. The amount of the raw material added to the bread dough is
30 to 50% by weight based on the total ground wheat flour.
The method described.