JP3851884B2 - Process for producing processed foods using rice flour obtained from glutinous rice as the main ingredient - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a processed food that is substantially made only of rice flour as a cereal and does not contain other flour such as wheat flour. More specifically, this invention relates to the manufacturing method of the rice flour containing processed foods, for example, bread | pan, noodles, and cakes which can be eaten even if it is a patient with a flour allergy, for example.
[0002]
[Prior art]
Conventionally, various advanced developments and developments have been made in the food industry for processed foods of wheat flour. These are due to the fact that flour is very good in terms of processability, production (and / or import), nutrients and storage. Therefore, various types of processed foods mainly made of flour have been established in the diet as food products. Examples thereof include bread, noodles and cakes.
In a normal bread manufacturing method, flour such as strong flour having high protein is used. Wheat flour is hydrated and kneaded, so that glutenin and gliadin contained therein act to produce a relatively large amount of protein gluten (12 to 13% of wheat flour), thereby forming a dough having excellent viscoelasticity. . Such a gluten-containing dough is not only excellent in moldability, but it is possible to produce a bread having a good plump texture by a conventional method. In addition, for noodles and cakes, by using wheat flour as a main raw material, the moldability and texture required for each can be improved by utilizing the action of gluten. As described above, various processed products having various textures have been provided for flour-containing foods.
[0003]
However, patients who are allergic to flour are restricted from taking not only bread, noodles, and cakes, but also foods containing flour. It is possible, and it is hard to say that the appetite, one of the three human desires, is fully satisfied.
Thus, for example, attempts have been made to produce bread without using flour, but since the action of gluten as described above cannot be used, it lacks formability and the texture of the resulting bread And the appearance deteriorates (for example, see Non-Patent Document 1). In addition, it is possible to improve the texture of the food obtained by using gluten itself as an additive without using flour, but gluten itself is considered to be a causative agent of flour allergy. In fact, it has been reported that gluten caused symptoms of flour allergy.
[0004]
In addition, rice flour alone or a mixture of wheat flour mainly composed of rice flour is used to produce high-viscosity foods such as starch syrup with paste that has been preheated to glutinous rice to produce gelatin. There has been proposed a method for producing rice flour bread characterized in that the added kneaded material is fermented by adding rice flour to form a thin film and to form a sea surface structure (for example, see Patent Document 1). However, the bread obtained by such a manufacturing method is not only considered to contain flour, but when produced without containing flour, it does not give a plump feeling and has a sufficient texture. It is hard to say that there is.
In addition, when the noodles and cakes are also produced without using wheat flour, the use of gluten as described above cannot be used, so that the texture required for each cannot be improved. For example, noodles manufactured using a flour raw material not containing wheat flour (gluten) have been proposed (see, for example, Patent Document 2), but the noodles are treated with noodles because they do not contain wheat flour (gluten). It is essential to use both alginic acid, alginic acid salt, alginic acid ester or a mixture thereof and an alkali agent such as sodium carbonate and potassium carbonate for the purpose of solving the problem of melting with time. That is, additional synthetic additives are required, which is undesirable from a health-oriented perspective in recent years.
Thus, it is recognized in the technical field that it is very difficult to produce wheat-containing foods such as bread, noodles and cakes without using flour (gluten).
[0005]
[Non-Patent Document 1]
Toru Nakabayashi et al., “Development of bread manufacturing technology using rice as the main ingredient”, Mie Prefectural Institute of Technology Research Report 24 (2000), pp. 103-106 [Patent Document 1]
Japanese Patent Laid-Open No. 5-130827 (Claim 1)
[Patent Document 2]
JP-A-2000-245375 (Claims 1 and 4, page 3, column 4, line 36 to page 4, column 5, line 29)
[0006]
[Problems to be solved by the invention]
The present invention provides a method for producing processed foods such as bread, noodles and cakes using specific flour, that is, rice flour as a main ingredient, without using gluten which is considered to be a causative agent of wheat flour allergy. With the goal.
[0007]
[Means for Solving the Problems]
In the present invention, a part of rice flour used as a main raw material is gelatinized using a specific amount of water, and a combination of this and the remaining non-alphagenized rice flour can be used as a substitute for wheat flour. Therefore, it is based on the knowledge that processed foods such as bread, noodles and cakes can be produced without using wheat flour (gluten).
That is, the present invention is a method for producing bread using sticky rice as a main ingredient,
(1) When the total amount of rice flour obtained from glutinous rice is 100 parts by mass, 4 to 8 parts by mass of the mixture is mixed with 10 to 15 times the amount of water, and heated to gelatinize the starch in the rice flour. Preparing a viscous slurry,
(2) The obtained slurry is mixed with the remaining rice flour, 0.1 to 0.2 times as much water and yeast as the remaining rice flour, and, optionally, a seasoning to prepare a dough having fluidity. The process of
(3) A step of pouring the obtained dough having fluidity into a molding container,
(4) heating the shaped container to ferment bread dough, and (5) baking the fermented product in an oven, wherein the resulting bread is substantially free of gluten. A method for producing the bread is provided.
[0008]
Further, the present invention is a method for producing noodles mainly composed of glutinous rice,
(A) When the total amount of the rice flour obtained from glutinous rice is 100 parts by mass, 26 to 30 parts by mass of the rice flour is mixed with 1.5 to 3 times the amount of water and heated to change the starch in the rice flour. a process of preparing a viscous product by α-formation,
(B) The step of preparing the noodle dough having viscoelasticity by mixing and kneading the obtained sticky substance with the remaining rice flour and, optionally, the seasoning, and (C) the obtained viscoelastic noodle A method for producing the noodles is provided, comprising a step of subjecting the dough to a noodle making process, and the noodles obtained are substantially free of gluten.
[0009]
Furthermore, the present invention is a method for producing cakes mainly composed of sticky rice,
(A) When the total amount of rice flour obtained from glutinous rice is 100 parts by mass, 26 to 30 parts by mass of the rice flour is mixed with 1.5 to 3 times the amount of water, and heated to change the starch in the rice flour. a process of preparing a viscous product by α-formation,
(B) a step of preparing the cake dough by mixing the obtained sticky substance with the remaining rice flour and cake auxiliary materials;
(C) There is provided a method for producing the above cakes, comprising a step of baking the obtained cake raw material in an oven, and the resulting cakes are substantially free of gluten.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Examples of the processed food obtained by the production method of the present invention include bread, noodles, cakes, and the like, but are not limited thereto, for example, by utilizing the action of gluten by using wheat flour conventionally. Any processed food can be used. In the definition of these processed foods, it will generally be required to use flour, but in the present invention, flour is not used. For example, “Udon” is defined as the thickest noodle made from wheat flour (“Cooking Science Dictionary”, edited by Yakuhin Yakuhin Publishing Co., Ltd., Tomomi Kawano, page 52) In this invention, what is manufactured by the means mentioned later using only rice flour as a flour without using wheat flour is also included in “Udon”. As the processed food obtained by the production method of the present invention, specifically, bread such as bread, confectionery bread, sour bread, crust bread, clammy bread, rich bread, lean bread, table bread and pastry, udon, Noodles such as Hiyamugi, Somen, Chinese noodles and macaroni spaghetti, sponge cakes (sponge cakes and roll cakes), butter cakes (butter cakes and pound cakes), pies (large pie, small pie, tart) Etc.), pastes (such as cream puffs and eclairs), and cakes such as cookies and biscuits (such as crackers and rusks). In addition, according to the production method of the present invention, confectionery such as castella, donut, wafer, karinto, bolo and waffle, gyoza and other (Wonton, Shumai, spring roll) skins can be produced. Furthermore, the bread obtained by the production method of the present invention can be processed into, for example, bread crumbs.
[0011]
In the present invention, in order to produce a processed food that can be eaten by a wheat allergy patient, it is assumed that the obtained processed food does not substantially contain protein gluten that is considered to be a causative substance of flour allergy. . That is, any type of wheat flour, such as strong flour, medium flour, and weak flour, can produce gluten by the hydration / kneading treatment, and thus is not substantially used in the present invention. Also, gluten itself is not substantially used as an additive. In addition, “substantially gluten-free” means that flour that can produce gluten or gluten itself is not actively added, and gluten derived therefrom is not contained, However, it does not exclude the inclusion of a very small amount of gluten that does not cause problems. However, in the present invention, it is preferable that the processed food obtained does not contain gluten at all in consideration of the possibility of the onset of wheat allergy patients and the sense of security during eating. On the other hand, when targeting consumers other than allergic patients, for example, the flavor peculiar to flour can be added by adding gluten in an amount of 10% or less to rice flour.
[0012]
On the other hand, rice flour is used as the main raw material in the process for producing processed foods of the present invention. Here, rice is generally classified into either sticky rice or sticky rice depending on the molecular structure of the starch. For example, the starchy rice starch has an amylose content of only about 17% consisting of only α-1,4 bonds of glucose. It is said that it consists of a mixture of about 83% amylopectin with α-1,6 linkage branches, and glutinous rice starch is said to consist almost exclusively of the amylopectin component of the branched molecule. In the present invention, it is essential to use rice flour obtained from glutinous rice instead of glutinous rice. This does not exclude the use of rice flour obtained from glutinous rice as a further component in addition to rice flour obtained from glutinous rice.
As rice flour obtained from non-glutinous rice, any so-called upper new flour (upper flour) can be used without particular limitation. Moreover, even if it is an average new powder whose particle size is coarser than upper new powder, as long as the effect of this invention is show | played, it can use without a restriction | limiting especially. Rice flour obtained from such sticky rice can be obtained commercially, for example, from Niigata Flour Milling, Fujii Shoten or Hokuren.
[0013]
In the production method of the present invention, a part of rice flour used as a main raw material is mixed with a specific amount of water, heated, and starch in the rice flour is pregelatinized to obtain pregelatinized rice flour, which is the remaining non-α It can be used as a substitute for wheat flour by combining with chemicalized rice flour. By using such rice flour as the main ingredient, various processed foods as described above can be produced. Hereinafter, with respect to the method for producing processed foods using rice flour as the main ingredient, the bread production method as the first aspect, the noodle production method as the second aspect, and the cake production method as the third aspect will be specifically described. I will explain.
[0014]
1st aspect of this invention is a manufacturing method of the bread | pan which uses a sticky rice as a main raw material, and includes process (1)-(5) demonstrated below. The “parts by mass (hereinafter simply referred to as“ parts ”)” described below are those when the total amount of rice flour used in all steps of each production method is 100 parts unless otherwise specified. .
Step (1): When the total amount of rice flour obtained from glutinous rice is 100 parts, 4 to 8 parts, preferably 5 to 7 parts of rice flour is 10 to 15 times, preferably 11 to 13 times as much water. Mix with. This mixing is preferably performed using a stirrer so that the rice flour is uniformly dispersed in water. The mixture thus obtained is heated to pregelatinize the starch in the rice flour. As for the heating condition, it is preferable that the temperature is gradually raised to be α. This is because, for example, when rice flour is directly added to hot water, so-called lumps are generated, so that a homogeneous pregelatinized starch cannot be obtained. Therefore, it is preferable that the heating conditions are such that rice flour can be gelatinized without causing such lumps. Specifically, for example, after mixing rice flour with water at room temperature, the temperature is set to 100 ° C., for example, for about 3 to 9 minutes, and the mixture is heated for several seconds to 2 minutes after reaching 100 ° C. be able to. As a result, a viscous slurry can be prepared.
[0015]
Step (2): The obtained slurry-like product is used for the remaining (ie, 92 to 96 parts, preferably 93 to 95 parts) rice flour, 0.1 to 0.2 times the amount of the remaining rice flour, preferably 0. A dough having fluidity is prepared by mixing 11 to 0.14 times the amount of water and yeast, and optionally a seasoning. Yeast will not be restrict | limited especially if normally used in manufacture of bread, The addition amount is preferably 1-5 parts, for example, More preferably, it is 2-4 parts. Further, in the present invention, the seasoning is not an essential component, but it can be appropriately added in consideration of the taste required for bread. For example, sugar can be added in 4 to 7 parts, and salt is 0. 0.5 to 2.5 parts can be added. In addition, in this invention, in addition to the said component, a preservative, a coloring agent, etc. can also be included as another additive, for example.
Moreover, it is preferable that the quantity of the water used at all the processes is 70-90 parts, More preferably, it is 75-85 parts.
[0016]
Step (3): The obtained dough having fluidity is poured into a forming container. The mold and size of the molding container can be appropriately determined depending on the mold and size required for the bread to be obtained, but in consideration of fermentation and expansion in the next step (4), It should be. Moreover, it is preferable to use a material that is resistant to the firing conditions, for example, metal, for example, iron or aluminum, so that it can be used for firing in the subsequent step (5).
Process (4): A shaping | molding container is heated and bread dough is fermented. The heating condition can be, for example, 25 to 45 ° C. for 10 to 60 minutes, and preferably 35 to 40 ° C. for 20 to 40 minutes. Fermentation is preferably performed in a fermentation chamber in which humidity is adjusted. The relative humidity during fermentation is preferably 50 to 80%. Fermentation is an important process for determining bread quality, and it is preferable to keep the temperature and humidity constant during this process.
Step (5): The fermented product is baked in an oven. The baking temperature can be appropriately determined in consideration of the oven structure, electricity of the heating source, oil, gas type, bread dough composition, baking amount, and the like, for example, at 200 to 250 ° C. for 20 to 40 minutes. It is preferable to set the temperature at 220 to 240 ° C. for 25 to 35 minutes.
After baking, the bread is cooled by, for example, natural cooling, and sliced, packaged and boxed as necessary.
[0017]
The 2nd aspect of this invention is a manufacturing method of the noodles which use sticky rice as a main raw material, and includes the following processes (A)-(C).
Step (A): When the total amount of rice flour obtained from glutinous rice is 100 parts, 26 to 30 parts, preferably 27 to 29 parts, of which 1.5 to 3 times, preferably 2 to 2.5 parts thereof. Mix with double amount of water and heat to pregelatinize starch in rice flour to prepare a sticky product. This mixing is preferably performed using a stirrer so that the resulting viscous material is homogeneous. The heating conditions can be the same as in the first embodiment.
Step (B): Noodle dough having viscoelasticity by mixing and kneading the obtained viscous material with the remaining (ie, 70 to 74 parts, preferably 71 to 73 parts) rice flour and optionally a seasoning. To prepare. Such mixing and kneading can be performed by a conventional method, for example, using a vertical mixer. In the present invention, the seasoning is not an essential component, but can be appropriately added in consideration of the type of noodles and the required taste. For example, in the case of udon, saline can be used as usual. Moreover, in the case of Chinese noodles, food additives for making an alkali flavor can be used. In addition, in this invention, in addition to the said component, a preservative, a coloring agent, etc. can also be included as another additive, for example.
[0018]
Moreover, it is preferable that the quantity of the water used at all the processes is 58-70 parts, More preferably, it is 61-67 parts.
Step (C): The obtained noodle dough having viscoelasticity is subjected to a noodle making process. Examples of such a noodle making method include a wire-cutting method that presses and extends into a flat shape, a twist-drawing method that is a drawing method, and an extrusion method that extrudes from a die having a hole. These methods can be appropriately determined depending on the type of processed food to be obtained. For example, in the case of udon, a wire cutting method can be used, and in the case of Chinese noodles, a twisting method can be used.・ In the case of spaghetti, it is better to use the extrusion method.
Moreover, aging can be performed according to a conventional method after noodle making processing.
[0019]
The 3rd aspect of this invention is a manufacturing method of the cake which uses sticky rice as a main raw material, and includes the following processes (a)-(c).
Step (a): When the total amount of rice flour obtained from glutinous rice is 100 parts, 26 to 30 parts, preferably 27 to 29 parts, of which 1.5 to 3 times, preferably 2 to 2.5 parts thereof. Mix with double amount of water and heat to pregelatinize starch in rice flour to prepare a sticky product. This mixing is preferably performed using a stirrer so that the resulting viscous material is homogeneous. The heating conditions can be the same as those in the first aspect or the second aspect.
[0020]
Step (b): The obtained viscous material is mixed with the remaining (ie, 70 to 74 parts, preferably 71 to 73 parts) rice flour and cake auxiliary ingredients to prepare a cake dough. Here, the usage amount of the cake auxiliary material and the composition of the ingredients can be appropriately determined in consideration of the type of cake to be obtained and the required taste. In addition, in this invention, in addition to the said component, a preservative, a coloring agent, etc. can also be included as another additive, for example.
Moreover, it is preferable that the quantity of the water used at all the processes is 58-70 parts, More preferably, it is 61-67 parts.
Step (c): The obtained cake raw material is baked in an oven. The baking temperature can be appropriately determined in consideration of the oven structure, the electricity of the heating source, the type of oil and gas, the composition of the cake dough, the baking amount, etc. For example, in the case of cookies, it is 180 to 220 ° C. It can be 4 to 12 minutes, and can be 6 to 10 minutes at 190 to 210 ° C.
After baking, the cake is cooled by a conventional method, for example, by natural cooling, and, if necessary, sliced, packaged and boxed.
[0021]
Further, in the present invention, a part of rice flour used as a main raw material in advance is mixed with a specific amount of water and heated to pregelatinize starch in the rice flour to obtain pregelatinized rice flour, which is the remaining non-α A rice flour premix can be prepared by combining with the chemicalized rice flour and used in the above-described production methods.
For example, when the processed food is noodles, such premixed rice flour is obtained by subjecting 100 parts of non-alphabated rice flour to heat-treated rice with 1.5 to 3 times the amount of water. It can be obtained by adding and mixing 10 parts or more, for example, 10 to 70 parts. A noodle dough can be obtained by adding 330 to 600 parts of water and kneading to 100 parts of the rice flour premix thus obtained.
By creating a rice flour premix, it becomes easy to manage raw materials for processed foods, and since raw materials are blended in advance in a well-balanced manner, raw material blending errors and weighing errors can be prevented.
[0022]
【The invention's effect】
According to the production method of the present invention, since wheat flour (gluten) is not used, it is possible to produce a rice flour processed food that can be eaten by patients who are allergic to flour. Such a rice flour processed food can obtain advantages obtained by using gluten, for example, excellent texture, even though it does not substantially contain gluten. Moreover, since the rice flour processed food obtained by the manufacturing method of the present invention uses rice flour as a main raw material, it has a completely different flavor from wheat flour, specifically a sweetness peculiar to rice flour. When the rice flour processed food is bread, not only a fluffy feeling similar to that obtained when using wheat flour as the main ingredient, but also a sticky feeling can be obtained. When the rice flour processed food is noodles, a wide range of textures can be achieved, from soft ones to those with a slight texture. Furthermore, when the rice flour processed food is a cake, not only the same texture as the cake obtained when wheat flour is used as the main ingredient can be obtained, but also the sweetness peculiar to rice flour can be obtained. . Thus, according to the present invention, in the conventional method for producing a wheat flour-containing processed food, by using rice flour as a main ingredient without using wheat flour (gluten), the flavor and texture required for those foods can be obtained. It can be given, and it becomes possible to eat various types of processed foods for patients with flour allergies.
On the other hand, in the case of targeting consumers other than allergic patients, by adding 5 to 15% by mass of gluten to rice flour, a product having a flavor and texture that is intermediate between that of rice flour and wheat flour can be obtained. it can.
EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example.
[0023]
【Example】
Example 1: Production of bread (1) 121.7 g (5.7 parts) of rice flour (Niigata Seimitsu Kamishin Flour) obtained from glutinous rice was mixed with 1460.3 g (68.8 parts) of water. When the temperature reached 100 ° C., the mixture was further heated for 1 minute to gelatinize the starch in the rice flour. As a result, 1582 g (74.5 parts) of a viscous slurry was obtained.
(2) 1582 g (74.5 parts) of the slurry thus obtained was further added to 2000 g (94.3 parts) of rice flour, 250 g of water (11.8 parts), and 70 g of yeast (3.3 parts). , 120 g (5.7 parts) of sugar and 30 g (1.4 parts) of salt were mixed to prepare a dough having fluidity.
(3) A portion of the bread dough thus obtained was poured into an iron molded container having a width of 8 cm, a length of 18 cm, and a height of 7 cm.
(4) This molded container was fermented at 37 ° C. for 30 minutes (relative humidity 70%).
(5) Next, baking was performed at 230 ° C. for 30 minutes in an oven to obtain bread.
The bread thus obtained has a completely different flavor from wheat flour, specifically the sweetness peculiar to rice flour, and is similar to the bread obtained when flour (gluten) is used as the main ingredient. There was also a feeling of plumpness, a feeling of stickiness, and both flavor and texture were good.
[0024]
Example 2: Manufacture of noodles (Udon) (A) 200 g (28.6 parts) of rice flour (Niigata Seimitsu Kamishin Flour) obtained from glutinous rice was mixed with 450 g (64.3 parts) of water, When the temperature reached 100 ° C., the mixture was further heated for 1 minute to gelatinize the starch in the rice flour to obtain 650 g (92.9 parts) of a viscous product.
(B) 650 g (92.9 parts) of the sticky material thus obtained was mixed and kneaded with a further 500 g (71.4 parts) of rice flour in a mixer to obtain 1150 g (164 of noodle dough having viscoelasticity). 3 parts).
(C) The noodle dough thus obtained was passed through a noodle making machine to obtain udon with a diameter of 1.2 cm.
The udon obtained in this way has a completely different flavor from wheat flour, specifically the sweetness peculiar to rice flour, and is similar to the bread obtained when wheat flour (gluten) is used as the main ingredient. It had a feeling of stiffness and stiffness.
[0025]
Example 3: Manufacture of cakes (cookies) (a) 200 g (28.6 parts) of rice flour (Niigata Seimitsu Kamishin Flour) obtained from glutinous rice was mixed with 450 g (64.3 parts) of water. When the temperature reached 100 ° C., the mixture was further heated for 1 minute to gelatinize the starch in the rice flour to obtain 650 g (92.9 parts) of a viscous product.
(B) 650 g (92.9 parts) of the viscous material thus obtained was mixed with an additional 500 g (71.4 parts) of rice flour, a cookie auxiliary material that is a mixture of butter, sugar and eggs, Cookie dough was obtained.
(C) The cookie dough thus obtained was molded into a predetermined shape and then baked in an oven at 200 ° C. for 8 minutes to obtain a cookie.
The cookies thus obtained have a completely different flavor from wheat flour, specifically the sweetness peculiar to rice flour, and are the same as those obtained when wheat flour (gluten) is used as the main ingredient. It had a crunchy texture and was good in both flavor and texture.

Claims (2)

A method for producing bread made mainly of glutinous rice,
(1) When the total amount of rice flour obtained from glutinous rice is 100 parts by mass, 4 to 8 parts by mass of the mixture is mixed with 10 to 15 times the amount of water, and heated to gelatinize the starch in the rice flour. Preparing a viscous slurry,
(2) The obtained slurry is mixed with the remaining rice flour, 0.1 to 0.2 times as much water and yeast as the remaining rice flour, and, optionally, a seasoning to prepare a dough having fluidity. The process of
(3) A step of pouring the obtained dough having fluidity into a molding container,
(4) heating the shaped container to ferment bread dough, and (5) baking the fermented product in an oven, wherein the resulting bread is substantially free of gluten. The manufacturing method of the said bread.   The production method according to claim 1, wherein the amount of water used in all steps is 70 to 90 parts by mass when the raw rice flour is 100 parts by mass.