JP3667688B2 - Bread manufacturing method using rice flour - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing bread using rice flour.
[0002]
[Prior art and problems to be solved by the invention]
It is very difficult to produce bread using dough containing rice flour instead of wheat flour or rye flour. Because when dough is fermented with yeast (yeast), dough using wheat flour or rye flour contains gluten (a combination of protein gliadin and glutenin), so carbon dioxide generated by the fermentation is added to the gluten. The gluten film is stretched and the dough swells, but in the dough using rice flour, since gluten is not present in the rice flour, carbon dioxide generated by the fermentation is not retained in the dough, and the dough It is because it does not swell well.
[0003]
Thus, what is necessary for the bread dough to swell is gluten, but for example, simply adding gluten to rice flour cannot produce delicious bread.
[0004]
Therefore, bread using current rice flour is manufactured by, for example, a method of mixing about 10% (weight) of rice flour with wheat flour, or a method in which a part of the rice flour is α and further a surfactant is mixed. However, the bread produced by these methods is not delicious because it has a rough texture, and it is hardly spread in practice.
[0005]
However, in the industry, in order to increase new consumption of rice, improve the food self-sufficiency rate, and solve the problem of food shortages predicted in the future, the establishment of a method for producing bread using rice flour has been established. It is requested.
[0006]
The present invention achieves the above-mentioned demands, and provides a method for producing bread using rice flour that is excellent in practicality and capable of obtaining delicious bread while using rice flour.
[0007]
[Means for Solving the Problems]
The gist of the present invention will be described.
[0008]
This is a method for producing bread by yeast fermentation and baking of dough containing rice flour. The rice flour mixed with gluten is mixed with deep sea water, sugar and egg yolk to obtain a mixture, and then the mixture is cooled to low temperature. Pre-fermented to obtain a pre-fermented product, and then, the pre-fermented product is mixed again with rice flour mixed with gluten to obtain a re-mix, and then the re-mix is formed into a dough. The present invention relates to a method for producing bread using rice flour, characterized by producing bread by yeast fermentation and baking.
[0009]
Moreover, in the manufacturing method of the bread using the rice flour of Claim 1, the manufacturing of the bread using the rice flour characterized by having adopted the raw water of the deep sea water which has not been desalted as the deep sea water It concerns the method.
[0010]
Moreover, in the manufacturing method of the bread using the rice flour of any one of Claim 1, 2, all the salt content in a mixture was made into the salt content contained in deep sea water of the bread | pan using the rice flour characterized by the above-mentioned. It relates to a manufacturing method.
[0011]
Moreover, in the manufacturing method of the bread using the rice flour of any one of Claims 1-3, the rice flour characterized by employ | adopting the mixture in which the ionized mineral liquid containing at least ionized calcium was mixed as a mixture was used. This relates to the method for producing the bread used.
[0012]
Further, in the bread making method of using a rice flour according to claim 1 any one, after obtaining re-mixture, as fermentation performed before molding the該再mixture, 14 ° C. to 24 ° C. The method for producing bread using rice flour, characterized in that the method of fermenting with rice is employed.
[0013]
[Action and effect of the invention]
But simply delicious bread be added to the gluten in the dough of rice flour as described above can not be produced, the present inventors have studied intensively by repeating a variety of experiments to establish the bread manufacturing method of using rice flour, It is confirmed that if rice flour mixed with gluten is used as the rice flour and the dough is formed from a mixture of this rice flour mixed with deep sea water, sugar and egg yolk, the dough swells by yeast fermentation and delicious bread can be produced. It was.
[0014]
The action that can produce this delicious bread is not clear, but the ionic minerals contained in the deep ocean water make the water finer (single molecule), making it easier for water to penetrate into the rice flour cells. As in the case of yeast fermentation of wheat flour with gluten and yeast as well as moisture that penetrates into the cells, yeast fermentation is carried out with the gluten and yeast present in the rice cells. The carbon dioxide gas generated by the yeast fermentation is thought to be retained in gluten and cells.
[0015]
In addition, components (minerals, phosphoric acid, etc.) contained in deep sea water improve the strength of gluten (binding strength of protein gliadin and glutenin), and thus the gluten extensibility is improved and carbon dioxide generated by yeast fermentation It is considered that the ability to hold the dough increases and the dough bulges due to the yeast fermentation is performed well.
[0016]
In addition, since the deep sea water is mixed before the yeast fermentation of the dough (in the state of the mixture), the deep sea water and rice flour are well-matched before the yeast fermentation, so that the strength of the gluten is improved well. It is thought that it may be.
[0017]
In addition, components (minerals, phosphoric acid, etc.) contained in deep sea water also play a role as yeast food (things that serve as a bait that promotes yeast fermentation), so yeast fermentation may be performed well. Conceivable.
[0018]
Moreover, it is thought that it is because a saccharide | sugar and egg yolk improve a flavor and can emulsify without using an emulsifier.
[0019]
Since this invention makes it above-mentioned, it becomes the technique excellent in the utility which can manufacture delicious bread using rice flour.
[0020]
DETAILED DESCRIPTION OF THE INVENTION
Examples of the present invention will be described below. All percentages are by weight.
[0021]
Example 1 (Manufacture of bread)
White rice was washed with water, immersed in water, and drained, air-flow pulverized, and then dried to obtain fine rice flour. This rice flour was mixed with wheat flour gluten, tapioca starch and enzyme to obtain a rice flour mix.
[0022]
Each component in this rice flour mix is 85% rice flour, 14% wheat flour gluten, 1% tapioca starch, and 0.002% enzyme.
[0023]
In addition, the wheat flour gluten and tapioca starch used the commercially available thing, respectively. As the enzyme, an enzyme that saccharifies rice starch and an enzyme that improves the umami taste of rice, specifically, alpha-amylase and lipase were used.
[0024]
70 parts by weight of this rice flour mix, 55 parts by weight of raw water of deep sea water, 3 parts by weight of sugar, 3 parts by weight of heated sugar yolk, 3 parts by weight of milk, 3 parts by weight of thickener, 0.5 parts by weight of yeast (yeast) and A mixture was obtained by mixing 0.2 parts by weight of ionized mineral liquid.
[0025]
When obtaining the mixture, the temperature was kept below 24 ° C.
[0026]
Deep sea water is seawater taken from a depth of 200 meters or less. In the examples, water taken from a depth of 300 meters off Sado Island was used.
[0027]
Helena A8 manufactured by Aron World was used as the heated sweetened egg yolk.
[0028]
As the thickener, xanthan gum was used.
[0029]
As the ionized mineral liquid, the product name Calmax MM-22 was used. The component contains a large amount of ionized calcium (2100 milligrams / 100 milliliters). Therefore, since this ionized calcium makes the water fine (single molecule), the water easily penetrates into the rice flour cells as well as the action of various components contained in the deep sea water. Gluten and yeast easily penetrate into rice cells together with the permeating moisture, and yeast fermentation is performed in a state where the gluten and yeast are present in rice cells, as in the case of yeast fermentation. It is thought that the carbon dioxide gas generated by is retained in gluten and cells.
[0030]
Calmax MM-22 also contains 68 mg / 100 ml of magnesium, 6 mg / 100 ml of sodium, and 0.5 mg / 100 ml of iron.
[0031]
Then, put the mixture in a refrigerator, to give a low temperature, between and 1 2 hour乃 optimum 48 hours at 1 ℃ to 5 ° C. Specifically, a pre-fermentation product A preliminary fermentation.
[0032]
If the temperature is 7 ° C. or higher during the preliminary fermentation, the gluten structure is broken and the subsequent yeast fermentation becomes poor.
[0033]
Subsequently, 30 parts by weight of rice flour mix, 3 parts by weight of sugar, 3 parts by weight of yeast, 15 parts by weight of water and 5 parts by weight of egg white were added to the pre-fermented product and mixed to obtain a remixture.
[0034]
Subsequently, this re-mixture was held at 20 ° C. for about 15 minutes for final yeast fermentation, and then divided and molded into a dough.
[0035]
Subsequently, this dough was baked to obtain bread.
[0036]
The breads obtained were satisfactory in shape and baked color compared to ordinary flour breads, and were soft and delicious even after 48 hours had passed.
[0037]
Furthermore, the volume was about 10% larger than that of flour bread, and the softness was high correspondingly. It is thought that this is because the components contained in the deep sea water, especially mineral minerals, played a role more than general yeast food, and yeast fermentation was actively performed.
[0038]
Furthermore, the taste was very deep and mellow. This is thought to be due to the presence of components (such as various minerals and phosphoric acid) contained in deep sea water in the bread.
[0039]
As mentioned above, according to Example 1, it was confirmed that the bread | pan which uses rice flour more delicious than the bread | pan made from flour can be manufactured.
[0040]
Example 2 (another example of Example 1)
The water added to the pre-fermented product was also raw deep sea water.
[0041]
According to this Example 2, bread with a taste more like bread than in Example 1 was obtained. This is thought to be a very good balance between the salinity contained in the raw water of the deep ocean water and the sugar of the material.
[0042]
By the way, in Example 1 and Example 2, when using the deep sea water (desalted water) subjected to the desalination treatment instead of the raw water of the deep sea water, the salty taste is higher than that of the bread made of wheat flour. It became thin bread. Therefore, it is better to add sodium chloride in this case, but it has been confirmed that it does not reach Example 1 and Example 2 in terms of mellowness.
[0043]
In both Examples 1 and 2, the medium seed method, that is, the medium dough (mixture) is first pre-fermented, and then the pre-fermented product is added to the main preparation dough and re-fermented. However, it has been confirmed that the volume is slightly reduced except for this medium seed method. This is probably because, in the pre-fermentation, water, yeast, and gluten can permeate well into the rice cells and thus the dough swells well in the medium seed method.
[0044]
Example 3 (Production of butter roll)
70 parts by weight of rice flour mix, 50 parts by weight of raw water of deep sea water, 5 parts by weight of demineralized water of deep sea water, 3 parts by weight of sugar, 3 parts by weight of sweetened egg yolk, 3 parts by weight of milk, 0.5 part by weight of thickener A mixture was obtained by mixing 0.5 parts by weight of yeast and 0.2 parts by weight of ionized mineral liquid.
[0045]
When obtaining the mixture, the temperature was kept below 24 ° C.
[0046]
Then, put the mixture in a refrigerator, to give a low temperature, between and 1 2 hour乃 optimum 48 hours at 1 ℃ to 5 ° C. Specifically, a pre-fermentation product A preliminary fermentation.
[0047]
Subsequently, 30 parts by weight of rice flour mix, 8 to 15 parts by weight of sugar, 12 to 20 parts by weight of fats and oils, 10 to 20 parts by weight of whole eggs, 2.5 parts by weight of yeast, and demineralized water 5 of deep sea water To 10 parts by weight were added and mixed to obtain a remixture.
[0048]
Subsequently, this re-mixture was held at 20 ° C. for about 15 minutes for final yeast fermentation, and then divided and molded into a dough.
[0049]
Subsequently, this dough was baked to obtain a butter roll.
[0050]
As in Example 1, the obtained product was satisfactory in shape and baked color even when compared with the bread made of wheat flour, and was soft and delicious even after 48 hours or more had elapsed.
[0051]
The reason why not only deep seawater raw water but also deep seawater demineralized water is used in combination is that the butter roll requires sweetness.
[0052]
The remainder is the same as in the first and second embodiments.
[0053]
Example 4 (Production of hard roll and croissant)
Mix 70 parts by weight of rice flour mix, 55 parts by weight of raw water of deep sea water, 3 parts by weight of heated sugar yolk, 0.5 parts by weight of thickener, 0.5 parts by weight of yeast and 0.2 parts by weight of ionized mineral liquid. A mixture was obtained.
[0054]
When obtaining the mixture, the temperature was kept below 24 ° C.
[0055]
Then, put the mixture in a refrigerator, to give a low temperature, between and 1 2 hour乃 optimum 48 hours at 1 ℃ to 5 ° C. Specifically, a pre-fermentation product A preliminary fermentation.
[0056]
Subsequently, 30 parts by weight of rice flour mix, 10 parts by weight of egg white, 2.5 parts by weight of yeast, 2 parts by weight of fats and oils and 20 parts by weight of demineralized water of deep sea water are added to the pre-fermented product and mixed to obtain a remixture. It was.
[0057]
Subsequently, this re-mixture was held at 20 ° C. for about 15 minutes for final yeast fermentation, and then divided and molded into a dough.
[0058]
Subsequently, this dough was fired to obtain a hard roll.
[0059]
As in Example 1 and Example 3, the obtained product was satisfactory in terms of shape and baked color even when compared with bread made of flour, and was soft and delicious even after 48 hours had passed.
[0060]
Also, before the final yeast fermentation is performed on the remix, the remix is divided and rapidly cooled to −8 to −10 ° C. in a freezer, and then 500 g of fat is wrapped in 2000 g of the remix and is 3 centimeters thick , 30cm wide and 100cm long, trifolded, and then trifolded three times to form a total of 27 oil and fat layers, and finally thinly stretched to 0.5cm After being cut into a size of 2, the final yeast fermentation and baking were performed to obtain a croissant.
[0061]
What was obtained, as in Examples 1 and 3 and the hard rolls, was satisfactory in shape and baked color even when compared to bread made of flour, and soft and delicious even after 48 hours had passed Met.
[0062]
The remainder is the same as in the first, second, and third embodiments.

Claims (5)

This is a method for producing bread by yeast fermentation and baking of dough containing rice flour. The rice flour mixed with gluten is mixed with deep sea water, sugar and egg yolk to obtain a mixture, and then the mixture is cooled to low temperature. Pre-fermented to obtain a pre-fermented product, and then, the pre-fermented product is mixed again with rice flour mixed with gluten to obtain a re-mixed product, and then the re-mixed product is formed into a dough, A method for producing bread using rice flour, characterized by producing bread by yeast fermentation and baking of the ground.   The bread manufacturing method using the rice flour of Claim 1 WHEREIN: The raw water of the deep sea water which has not been desalted as the deep sea water was adopted.   The bread manufacturing method using the rice flour according to any one of claims 1 and 2, wherein all the salt content in the mixture is the salt content in the deep ocean water. .   In the manufacturing method of the bread using the rice flour of any one of Claims 1-3, the rice flour characterized by employ | adopting the mixture in which the ionized mineral liquid containing at least ionized calcium was mixed was used as a mixture. Bread manufacturing method. In bread making method of using a rice flour according to claim 1 any one, after obtaining re-mixture, as fermentation performed before molding the該再mixture, fermenting at 14 ° C. to 24 ° C. A method for producing bread using rice flour, characterized by adopting a method for producing rice.