JP3647425B2 - Rice flour for dough and method for producing the same - Google Patents
Rice flour for dough and method for producing the same Download PDFInfo
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- JP3647425B2 JP3647425B2 JP2002176681A JP2002176681A JP3647425B2 JP 3647425 B2 JP3647425 B2 JP 3647425B2 JP 2002176681 A JP2002176681 A JP 2002176681A JP 2002176681 A JP2002176681 A JP 2002176681A JP 3647425 B2 JP3647425 B2 JP 3647425B2
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- Prior art keywords
- rice flour
- bread
- dough
- rice
- bread dough
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【0001】
【産業上の利用分野】
本発明はパン生地に利用できる米粉に関するものである。
【0002】
【従来の技術及び発明が解決しようとする課題】
余剰米の有効利用手段として米の粉食化、特にパンへの使用が望まれていた。そして米粒を粉砕して粉状にして、グルテンを添加してパンを製造することが提案されている(特開平6−7071号)。
【0003】
しかし米粒は数マイクロメーターの微細粒が集合した複粒体胚芽で、而も複粒細胞膜が堅いため、機械的に直接微細粉化を行うと粉体粒そのものが不定形となり、そのままグルテンと混和してもグルテンが粉体粒を包みこむように形成されないし、更に米粉自体の吸水性が大きいため、加水混練の際にグルテンの網状組織形成が充分に行われず、気泡の内在したパンの製出が困難であった。
【0004】
そこで更に微粉化するに際して米粒の細胞膜を加水分解したり又は軟化せしめるヘミセルラーゼ、ペクチナーゼ、ペクチンエステラーゼ等の酵素含有水溶液に適宜時間米粒を浸漬した後、乾燥並びに微細粉化し、微細粉に所定量の活性グルテンを添加することが提案されている(特開平5−68468号、特開平11−32706号)。
【0005】
確かに米粉にグルテンを添加すると製パンは可能であるが、食感や老化の点で問題があった。
【0006】
またパンの老化対策として米を乳酸発酵させ、発酵物をパン生地の一部として使用することも提案されている。乳酸発酵技術については、特開平9−182569号に開示されており、前記の発酵物を、パン生地に利用する手段は、特開平9−51754号、特開平11−266775号に開示されている。然しパン生地の全量に前記の発酵物を使用して製パンすることは、製出品の風味を考慮すると事実上不可能である。
【0007】
そこで本発明は、前記課題を鑑み、パンに適する米粉を提供しようとするものである。
【0008】
【課題を解決する手段】
本発明に係るパン生地用米粉及びその製造方法は、洗米後、30〜40℃で4〜6時間の乳酸発酵をさせ、しかる後所定の乾燥製粉を施してなることを特徴とするものである。
【0009】
【実施の形態】
次に本発明の実施の形態、及び前記実施形態で製出したパン粉を使用しての実施について説明する。
【0010】
パン生地用米粉の製造過程は、洗米処理、仕込み、微発酵処理、水切り、脱水処理、予備乾燥処理、粉砕処理、乾燥処理の各処理工程を順次実施する。洗米処理は、原料米(粳米の屑米)を水洗して、原料中の異物を除去する。そして水切り後仕込みを行うもので、発酵のための仕込みは、表1で示したとおりである。
【0011】
【表1】
【0012】
発酵処理は、前記仕込み後40℃で4時間放置して行うものである。特に実施形態では出願人が販売している「米由来の乳酸菌」を使用しているが、その他の市販されている乳酸菌でも良い。発酵程度は、他の細菌の繁殖を抑える程度で、後述するように粒子の安息角が50度以下で、パンに酸味の影響を与えない程度の微発酵とする。具体的には、30〜40℃で4〜6時間程度の発酵を行う(以下前記の発酵処理を「微発酵処理」と定義する)。
【0013】
微発酵処理後は、水切りをして脱水処理(遠心式の脱水装置を使用)する。脱水処理後の水分は約35%程度とする。そして脱水処理後には、次の粉砕処理が適切になされる程度の水分調整の為に予備乾燥を行う。予備乾燥後の水分含有率は30%程度を目安とする。
【0014】
予備乾燥後に所定の粉砕装置で粉砕して粉化する。粉の粒度分布は、表2に示す通りである。粉砕後には、更に乾燥処理を行い、水分量を12〜15%程度として、パン生地用の微発酵米粉としたものである。なお前記米粉粒子の安息角は48度であり、米粉の微生物検査による品質は、表3のとおりである。
【0015】
【表2】
【0016】
【表3】
【0017】
次に前記で製出した微発酵米粉と、米粉である市販の上新粉及び酵素処理米粉を、パン生地として使用した実施状態の対比を行った。
【0018】
パン生地とするための加水量は、表4のとおりである。この加水量は、生地の堅さが同程度なるために調整したものである。これらの生地を厚さ8mmに延ばし、10cm×10cmにカットし、このカット片(対比片)をシーターで段階的に延ばしていき、厚さ3mm、1mmに延ばした際の生地の伸びを測定した結果が表5のとおりである。
【0019】
【表4】
【0020】
【表5】
【0021】
従って本願発明に係る微発酵米粉使用のパン生地を、パン生地用の米粉として提案されている酵素処理米粉を使用したパン生地と対比すると、微発酵米粉使用生地の方が伸展性に優れていることが確認された。
【0022】
次に前記の角パン生地を使用して常法通り製パンして製出した食パンを比較すると表6のとおりの結果を得た。
【0023】
【表6】
【0024】
製出されたパンから、上新粉はパン生地として適さないことは明らかであり、微発酵米粉がパン適性を備えていることが確認できた。
【0025】
次に前記の製出されたパンの老化状態を確認するために、パンの焼成、放冷後にポリ袋に収納し、室温で保存し、1,2日後の触感、食味を対比した。更に厚さ2cmにスライスした食パンの中央部に1kgのおもりを乗せ測定した結果が表7である。
【0026】
【表7】
【0027】
更にパンの焼成温度帯における良い香りの阻害原因となる可溶性タンパク質の量を測定した結果が、表8である。
【0028】
【表8】
【0029】
以上の対比結果から、単に米を粉砕して製出した上新粉は、パン製造工程では餅状になり、製パンに適さないことは明らかである。またパン生地用米粉として提案されている酵素処理米粉を使用したパンと、本願発明に係る微発酵米粉を使用したパンと比較すると、微発酵米粉が、生地の伸展性、パンの老化並びに香りの点で優れていることが確認できた。
【0030】
【発明の効果】
以上のとおり本発明は、洗米後、4〜6時間乳酸微発酵させ、しかる後所定の乾燥製粉を施してなるパン生地用の米粉で、従前のパン生地用米粉として提案されている酵素処理米粉より製パンに適する米粉を提供できたものである。
【図面の簡単な説明】
【図1】本発明の製造工程のフローチャート。[0001]
[Industrial application fields]
The present invention relates to rice flour that can be used for bread dough.
[0002]
[Prior art and problems to be solved by the invention]
As an effective means of using surplus rice, it has been desired to use rice flour, especially bread. It has been proposed that rice grains are pulverized into a powder form and gluten is added to produce bread (JP-A-6-7071).
[0003]
However, the rice grain is a double-grained germ composed of several micrometer-sized grains, and the double-grained cell membrane is hard, so if it is mechanically micronized directly, the powder grain itself becomes indeterminate and mixed with gluten as it is. However, the gluten is not formed so as to enclose the powder grains, and the rice flour itself has a high water absorption, so that the gluten network is not sufficiently formed during the hydro-kneading, and the production of the bread in which bubbles are contained is produced. It was difficult.
[0004]
Therefore, after further immersing the rice grains in an aqueous solution containing enzymes such as hemicellulase, pectinase, pectinesterase, etc. that hydrolyze or soften the cell membrane of the rice grains when further pulverized, dry and finely pulverize, and then add a predetermined amount to the fine powder. It has been proposed to add active gluten (JP-A-5-68468, JP-A-11-32706).
[0005]
Certainly, when gluten is added to rice flour, bread can be made, but there are problems in terms of texture and aging.
[0006]
In addition, as a countermeasure against aging of bread, it has been proposed to use lactic acid fermentation of rice and use the fermented product as a part of bread dough. The lactic acid fermentation technique is disclosed in JP-A-9-18269, and means for utilizing the fermented product in bread dough are disclosed in JP-A-9-51754 and JP-A-11-266775. However, it is practically impossible to make bread using the fermented product in the whole amount of bread dough in consideration of the flavor of the exhibition.
[0007]
In view of the above problems, the present invention intends to provide rice flour suitable for bread.
[0008]
[Means for solving the problems]
The rice flour for bread dough and the method for producing the same according to the present invention is characterized in that after washing rice, lactic acid fermentation is performed at 30 to 40 ° C. for 4 to 6 hours, and then predetermined dry milling is performed.
[0009]
Embodiment
Next, an embodiment of the present invention and an implementation using the bread crumb produced in the above embodiment will be described.
[0010]
In the production process of the rice flour for bread dough, the respective washing process, preparation, fine fermentation process, draining, dehydration process, preliminary drying process, pulverizing process, and drying process are sequentially performed. In the rice washing treatment, raw rice (waste rice waste) is washed with water to remove foreign substances in the raw material. And it charges after draining, The preparation for fermentation is as having shown in Table 1.
[0011]
[Table 1]
[0012]
The fermentation treatment is performed by leaving it at 40 ° C. for 4 hours after the preparation. In particular, in the embodiment, “rice-derived lactic acid bacteria” sold by the applicant are used, but other commercially available lactic acid bacteria may be used. The degree of fermentation is such that the growth of other bacteria is suppressed. As will be described later, the angle of repose of the particles is 50 degrees or less, and the fermentation does not affect the bread sour. Specifically, fermentation is performed at 30 to 40 ° C. for about 4 to 6 hours (hereinafter, the fermentation process is defined as “micro-fermentation process”).
[0013]
After the microfermentation treatment, drain and drain (use a centrifugal dehydrator). The moisture after dehydration is about 35%. Then, after the dehydration process, preliminary drying is performed to adjust the water content so that the next pulverization process is appropriately performed. The water content after preliminary drying is about 30% as a guide.
[0014]
After preliminary drying, it is pulverized by a predetermined pulverizer. The particle size distribution of the powder is as shown in Table 2. After the pulverization, a drying process is further carried out to make the amount of water about 12 to 15% to make a slightly fermented rice flour for bread dough. The angle of repose of the rice flour particles is 48 degrees, and the quality of the rice flour by microbiological examination is as shown in Table 3.
[0015]
[Table 2]
[0016]
[Table 3]
[0017]
Next, a comparison was made between an embodiment in which the finely fermented rice flour produced above was used as a bread dough with commercially available fresh powder and enzyme-treated rice flour that were rice flour.
[0018]
The amount of water to make bread dough is as shown in Table 4. The amount of water added is adjusted to make the dough firm. These doughs were extended to a thickness of 8 mm, cut to 10 cm × 10 cm, and the cut pieces (contrast pieces) were gradually extended with a sheeter to measure the elongation of the dough when the thickness was extended to 3 mm and 1 mm. The results are shown in Table 5.
[0019]
[Table 4]
[0020]
[Table 5]
[0021]
Therefore, when the bread dough using the slightly fermented rice flour according to the present invention is compared with the bread dough using the enzyme-treated rice flour proposed as the rice flour for bread dough, it is confirmed that the dough using the slightly fermented rice flour is superior in extensibility. It was.
[0022]
Next, the results shown in Table 6 were obtained by comparing the breads produced using the above-mentioned square bread dough as usual.
[0023]
[Table 6]
[0024]
From the produced bread, it was clear that the upper fresh flour was not suitable as bread dough, and it was confirmed that the slightly fermented rice flour had bread suitability.
[0025]
Next, in order to confirm the aging state of the produced bread, the bread was baked and allowed to cool and then stored in a plastic bag, stored at room temperature, and the touch and taste after 1 and 2 days were compared. Further, Table 7 shows the result of measuring by placing a 1 kg weight on the central part of the bread sliced to a thickness of 2 cm.
[0026]
[Table 7]
[0027]
Furthermore, Table 8 shows the results of measuring the amount of soluble protein that causes a good fragrance inhibition in the baking temperature range of bread.
[0028]
[Table 8]
[0029]
From the above comparison results, it is clear that the upper fresh flour produced simply by pulverizing rice is in the form of a cocoon in the bread making process and is not suitable for bread making. In addition, compared with bread using enzyme-treated rice flour proposed as rice flour for bread dough and bread using finely fermented rice flour according to the present invention, the finely fermented rice flour has the characteristics of dough extensibility, bread aging and aroma. It was confirmed that it was excellent.
[0030]
【The invention's effect】
As described above, the present invention is a rice flour for bread dough that is subjected to lactic acid microfermentation for 4 to 6 hours after washing and then subjected to predetermined dry milling, and is made from enzyme-treated rice flour that has been proposed as a rice flour for bread dough. We were able to provide rice flour suitable for bread.
[Brief description of the drawings]
FIG. 1 is a flowchart of a manufacturing process according to the present invention.
Claims (2)
Priority Applications (1)
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JP2002176681A JP3647425B2 (en) | 2002-06-18 | 2002-06-18 | Rice flour for dough and method for producing the same |
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JP2002176681A JP3647425B2 (en) | 2002-06-18 | 2002-06-18 | Rice flour for dough and method for producing the same |
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JP2004016126A JP2004016126A (en) | 2004-01-22 |
JP3647425B2 true JP3647425B2 (en) | 2005-05-11 |
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JP2002176681A Expired - Fee Related JP3647425B2 (en) | 2002-06-18 | 2002-06-18 | Rice flour for dough and method for producing the same |
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JP4242367B2 (en) * | 2005-05-19 | 2009-03-25 | 株式会社バイオテックジャパン | Bread or confectionery and method for producing them |
JP5193905B2 (en) * | 2009-03-04 | 2013-05-08 | 麒麟麦酒株式会社 | Method for producing ethanol from cereal raw materials |
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