JP4300063B2 - Fermented bread made mainly of rice flour and method for producing the same - Google Patents

Description

【００３０】
【表２】

【００３１】
表２に示すように、米粉に対して１３０％の水を配合した生地は、合わせて添加した可溶性糖質の配合量が６％又は９％と少ない場合、水分が多すぎて緩くなり、生地としてまとまらず、また、可溶性糖質の配合量が２０％又は２５％と多い場合、生地が軟化して機械適性が悪化した。可溶性糖質の配合量が１２％又は１５％の場合、生地はできるものの、柔らかすぎて製パン用の生地として不適であった。一方、米粉に対して７０％の水を配合した生地は可溶性糖質の配合量が６％又は９％と少ない場合、水分が少なすぎて均一な生地にならず、可溶性糖質を更に増やしても硬い生地となり、作業性・機械適性ともに劣っていた。
【００３２】
上記、調製した生地から、硬いか、又は水分が多く生地としてまとまらない６種類（×として評価されたもの）を除いた３６種類の生地それぞれについて、発酵パンを調製した。まず、５０分間発酵させた（フロアータイム）後、発酵した生地を１００ｇに分割して丸めを行い、３０分間のベンチタイムを取った。続いて、成形を行い、３８℃、湿度７５％のホイロにて５０分間の発酵を行った（ホイロタイム）。発酵終了後、上火１８０℃、下火１８５℃のオーブンにて１５分間焼成し、発酵パンを調製した。
【００３３】
焼成後のパンの品質評価は７人のパネラーによるパネル試験により、外観（へこみ、しわなどパンの保形性）、食味、保存性について判定した。外観、食味に関する判定は各パネラーの判定の内、最も多いものを採用した。また、保存性は、室温で２日間の保存試験における、パンの硬さの優劣を同じくパネル試験で判定した。パンの品質判定結果を表３に示した。
【００３４】
【表３】

【００３５】
表３に示すように、米粉に対して水を７０％又は１３０％配合したパンは、硬く、食味が悪いか、又は外観が悪くなる欠点があった。可溶性糖質を６％配合した米粉パンは、水の配合量に拘わらずパンの硬化が速く、保存性の点で劣っていた。パン製造時の生地適性と、焼成後のパン品質の両方が満足できる、水及び可溶性糖質の配合量は、米粉に対して水が８５％以上１１５％以下であり、且つ、米粉に対して可溶性糖質が９％以上２５％以下であった。但し、例外として、米粉に対して水が８５％の場合であっても可溶性糖質の配合量が９％の場合、焼成直後のパンが硬く、外観も悪いパンになるという欠点があり、また、米粉に対して水が１１５％の場合であっても可溶性糖質の配合量が２５％の場合には、焼成時の米粉澱粉のα化が不充分になり、ふっくらと膨らんだパンになり難いことも判明した。
【００３６】
従って、品質の良い米粉パンを調製するための、好適な水の配合量の範囲は、米粉に対して水が８５％以上１１５％以下であり、最も好適な範囲は９２％以上１０７％以下であった。また、最も好適な可溶性糖質の配合量の範囲は米粉に対して１２％以上２０％以下であった。
【００３７】
【実験２】
＜焼成後のパンの栄養成分分析＞
実験１で得られた焼成後のパンの栄養成分（水分、可溶性糖質、不溶性糖質、脂肪、蛋白、灰分）分析を「食品の栄養表示基準制度 −栄養表示基準関連通知−第２版」（財団法人 日本健康・栄養食品協会）の「栄養成分分析等の分析方法等（衛新第１３号／別添）」に従って行った。その結果を表４に示す。
【００３８】
【表４】

【００３９】
品質の良いパンに関する指標を得るため、上記パンの栄養成分分析における各栄養成分含量の分析値、特に、水及び可溶性糖質の量と、米粉澱粉が大部分を占める不溶性糖質との関係に着目し、式 ｛（水分含量＋可溶性糖質含量）／不溶性糖質含量｝×１００ を設定し、当該式で算出される値を各パンについて表５にまとめた。
【００４０】
【表５】

【００４１】
本発明で得られる品質の良いパンは上記で設定した式、｛（水分含量＋可溶性糖質含量）／不溶性糖質含量｝×１００ で算出される値が１２７乃至１７１の範囲に入ることが判明した。
【００４２】
【実験３】
＜可溶性糖質中の易発酵性糖質と難発酵性糖質の比率がパンの品質に及ぼす影響＞
実験１の結果を踏まえて、可溶性糖質中の易発酵性糖質と難発酵性糖質の比率がパンの品質に及ぼす影響を調べた。水の配合量を米粉に対して１００％と固定し、易発酵性糖質と難発酵性糖質との合計量を、無水物換算で、９、１２、１５、１８、２１、２４％となるように、易発酵性糖質と難発酵性糖質との割合を表６に示すように変化させた以外は、実験１と同じ原材料の配合割合で生地を調製し、焼成して、得られたパンの品質を同様に評価した。なお、易発酵性糖質として砂糖を、また、難発酵性糖質としてマルトース（高純度含水結晶マルトース、（株）林原生物化学研究所販売、商品名『マルトースＨＨＨ』（マルトース純度９９．９％以上））を用いた。結果を表６に示す。
【００４３】
【表６】

【００４４】
表６から明らかなように、米粉に対する易発酵性糖質と難発酵性糖質とからなる可溶性糖質の配合量が９％以上２４％以下の場合、難発酵性糖質の含量が、米粉に対して６％以上となれば外観に優れ、硬化の遅い品質の優れたパンが得られることが判明した。一方、難発酵性糖質の配合量が米粉に対して６％未満では、易発酵性糖質の含量が高い場合でも硬化が速く、保存性に劣るパンになることも判明した。
【００４５】
【実験４】
＜各種難発酵性糖質を配合したパンの調製と栄養成分分析＞
表７に示した配合で米粉、グルテンに加えて、易発酵性糖質としての砂糖と難発酵性糖質としてのマルトース、マルチトール、又はマルトースとα，α−トレハロースの等量混合物を加えて実験１で示したパンの調製方法に準じて米粉を主原料とした食パンを調製した。なお、マルトースとしては精製マルトース（（株）林原商事販売、商品名『サンマルトＳ』（マルトース含量９２％以上））を、マルチトールとしては粉末マルチトール（（株）林原商事販売、商品名『粉末マビット』（マルチトール含量９３．５％以上））を、また、α，α−トレハロースとしては高純度含水結晶トレハロース（（株）林原商事販売、登録商標『トレハ』、（α，α−トレハロース含量９８％以上））を、それぞれ用いた。また、並行して難発酵性糖質を配合せず、砂糖のみを用いた以外は同様にして食パンを調製し対照とした。焼成後のパンについて実験１と同様に品質を評価し、実験２と同様に各パンの栄養成分を分析した。各パンの栄養成分分析結果を表８に示した。
【００４６】
【表７】

【００４７】
【表８】

【００４８】
調製したパンの外観、食味は、対照のパンを除くいずれのパンにおいても良好であった。対照として砂糖のみを使用したパン１は、発酵が速すぎて生地調製時の作業性に劣る上に焼成後の食味も急速に劣化した。また、対照のパン１は難発酵性糖質を使用したパン２、パン３、パン４と比べ、パンの硬化が速く、保存性の点においても劣っていた。栄養成分分析の結果、得られた水分、可溶性糖質、不溶性糖質の各含量値を実験２で設定した式にあてはめると、パン１乃至パン４のいずれのパンも約１４８と、１２７乃至１７１の範囲に入るものであった。
【００４９】
【実験５】
＜焼成後のパンに含まれる可溶性糖質の糖組成分析＞
実験４で得た焼成後のパン１、パン２、パン３、パン４にそれぞれ含まれる可溶性糖質を抽出し、糖組成を測定した。まず、パン試料２０ｇを採取し、脱イオン水を４０ｍｌ加えた後、ブレンダーにかけて粉砕した。次いで、粉砕物を室温で３時間攪拌することにより可溶性糖質をパンより抽出した。試料に１６０ｍｌのエタノールを添加して８０％エタノール溶液とした後、ろ過した（澱粉などの高分子糖質は８０％エタノール溶液に溶解せず、不溶性糖質として、ろ過にて除去される。）。ろ液をロータリーエバポレーターにて濃縮、乾固した後、再度、溶解し、ろ過した。得られた試料溶液を必要に応じて電気透析器を用いて脱塩し、糖組成分析用サンプルとした。
【００５０】
可溶性糖質の糖組成分析はＨＰＬＣ（高速液体クロマトグラフィー）とＧＬＣ（ガスリキッドクロマトグラフィー）を組み合わせて行った。まず、糖濃度約３％に調整した可溶性糖質試料液２０μｌを用いて下記に示すＨＰＬＣ条件にて分析し、含まれている各糖質のピーク面積を全糖質のピーク面積の総和で除して百分率で各重合度ごとに糖質の組成を求めた。
【００５１】
（ＨＰＬＣ条件）
カラム：ＭＣＩＧＥＬ ＣＫ０８ＥＣ（Ｃａ型）
溶離液：純水
流 速：０．６ｍｌ／分
カラム温度：７５℃
検出器：示差屈折計
【００５２】
次いで、ＨＰＬＣ分析のみでは分離が不充分な糖質（２糖類、３糖類）についてさらに詳細に分析するため、同試料を下記に示す条件でＧＬＣ分析に供した。
【００５３】
（ＧＬＣ条件）
カラム：２％シリコンＯＶ−１７／クロモソルブＷ・ＡＷ・ＤＭＣＳ
（内径３ｍｍ×長さ２ｍ、ステンレスカラム）
キャリアーガス：窒素、 キャリアーガス流量：４０ｍｌ／分
注入口温度：３３０℃ 検出器温度：３３０℃
カラム温度：１６０℃で２分保持後、３２０℃まで毎分７．５℃で昇温し、３２０℃で１６分保持するプログラムで運転
燃焼ガス：水素、 燃焼ガス流量：３５ｍｌ／分
助燃ガス：空気、 助燃ガス流量：６００ｍｌ／分
検出器：ＦＩＤ
糖質試料は予めＴＭＳ（トリメチルシリル）誘導体として測定した。
内部標準物質としてフェニル−β−Ｄ−グルコシドを用い、内部標準物質のピーク面積に対する各糖質のピーク面積で糖質の各重合度別に組成を算出した。
【００５４】
ＧＬＣ分析で分離した各糖質の組成をもとに、糖質の各重合度ごとに求めたＨＰＬＣ分析値を比例配分して試料中の糖組成とした。パン１、２、３及び４の可溶性糖質糖組成の分析結果を表９に示した。
【００５５】
【表９】

【００５６】
可溶性糖質として易発酵性の砂糖のみを配合したパンにおいても、焼成後のパンの可溶性糖質として、難発酵性糖質であるマルトース、マルトトリオース、マルトテトラオースなどのマルトオリゴ糖、及びラクトース（乳糖）が検出された。これら配合していないにも拘わらず検出される難発酵性糖質は、他の市販の配合原料に由来するものであり、マルトオリゴ糖は活性グルテン由来、また、ラクトース（乳糖）は脱脂粉乳由来であった。砂糖のみを配合したパンにおいて砂糖は発酵・焼成後には残存しておらず、ほぼ全量が加水分解され、グルコースとフラクトースが生成し、発酵に用いられていた。一方、可溶性糖質の一部として、難発酵性糖質であるマルトース、マルチトール及びマルトースとα，α−トレハロースの等量混合物をそれぞれ配合したパンでは、これら難発酵性糖質がほとんど発酵・分解を受けず、大部分が焼成後もパン中に残存することが確認された。
【００５７】
原料の可溶性糖質として難発酵性糖質を配合し、焼成して得たパンの可溶性糖質中、難発酵性糖質は５０％以上を占めていた。易発酵性糖質である砂糖のみを配合した対照のパンでは可溶性糖質中、難発酵性糖質（グルテンと脱脂粉乳由来）の含量は約３３％であり、５０％未満であった。本発明のパンは、易発酵性糖質がパン酵母によって優先的に発酵に用いられるため、可溶性糖質中の難発酵性糖質が５０％以上を占めることになる。また、表８の可溶性糖質含量、及び表９の難発酵性糖質含量の結果から、砂糖のみを配合したパン１が難発酵性糖質をパン重量の約２．５％含有しているのに対して、マルトース、マルチトール及びマルトースとα，α−トレハロースの等量混合物をそれぞれ配合したパン２、パン３及びパン４は、パン重量の４．８％、５．９％、及び５．１％の難発酵性糖質含量を示し、いずれも３％以上であった。
【００５８】
以上の実験結果から、本発明によれば、米粉とともにグルテンと、米粉に対して水を８５％以上１１５％以下、望ましくは９２％以上１０７％以下、易発酵性糖質と難発酵性糖質とからなる可溶性糖質を無水物換算で９％以上２５％以下、望ましくは１２％以上２０％以下含有せしめることで、更に望ましくは、可溶性糖質の内、難発酵性糖質、詳細には砂糖を除くオリゴ糖又は糖アルコールから選ばれる１種又は２種以上の糖質を米粉に対して６％以上含有させることで、従来のグルテンを含有する米粉を使用した発酵パンと比べて、製造時の作業性に優れ、且つ、品質（外観、食味、保存性など）が優れた発酵パンを調製することができることが明らかとなり、精米業、製粉業、製パン業、給食産業、外食産業、冷食産業、コンビニエンスストア、スーパーマーケットなどの食品流通業などを活性化し、米の消費拡大や我が国の食糧自給率の向上に大きく寄与できる。
【００５９】
以下に、具体的な実施例を挙げて本発明をさらに詳しく説明するが、本発明はこれらの実施例によって限定されるものではない。
【００６０】
【実施例１】
＜米粉山食パン＞
グルテンを含有する米粉（（株）斉藤製粉製、商品名『こめの粉（パン用）』）１１８質量部（米粉として１００質量部になる）、砂糖３質量部、精製マルトース（（株）林原商事販売、商品名『サンマルトＳ』（マルトース含量９２％以上））６質量部、高純度含水結晶トレハロース（（株）林原商事販売、登録商標『トレハ』（トレハロース含量９８％以上））を無水物換算で５質量部、セルロース誘導体（第一工業製薬（株）製、商品名『セロゲン』（カルボキシメチルセルロースナトリウム）２質量部、食塩２質量部、海洋酵母（三共フーヅ（株）製）２．５質量部、生クリーム１０質量部、無糖練乳５質量部、ショートニング４質量部、水９０質量部をミキサーにかけ、２３℃で、低速６分、中速３分で混捏し、一時停止した後、更に中速で４分間混捏し、生地を作成した。次いで、これをフロアータイムとして５０分間発酵させた。生地は分割比容積３．５（２３４ｇ×４個）に分割して丸めを行い、２０分間のベンチタイムを取った後、型下３．５ｃｍの容器に入れて山食パンに成形を行い、４０℃、湿度８０％のホイロにて５０分間の発酵を行った。発酵終了後、上火２３０℃、下火２００℃のオーブンにて４５分間焼成し、米粉山食パンを調製した。
【００６１】
本実施例で調製した生地は付着性なく、操作性、機械適性良好で、小麦粉を使用した場合と比べてフロアータイム工程及びホイロ工程での発酵時間は短縮されるものの、発酵時の生地の膨張は同じであり、作業性は良好であった。また、できあがった山食パンは、容積の増加量が大きく、ふっくら膨らみ、色調も良好であって、断面の綺目も程良く、食味も良かった。更に、１週間冷蔵庫内（５℃）で放置した後のパンの食感も殆ど変化がなく、硬化によるパサツキも見られず保存性もよかった。
【００６２】
【実施例２】
＜米粉山食パン＞
グルテンを含有する米粉（（株）斉藤製粉製、商品名『こめの粉（パン用）』）１１８質量部（米粉として１００質量部になる）、砂糖３質量部、精製マルトース（（株）林原商事販売、商品名『サンマルトＳ』（マルトース含量９２％以上））３質量部、マルトシルα，α−トレハロース含有水飴（（株）林原商事販売、商品名『ハローデックス』（マルトシルα，α−トレハロース含量５０％以上））を無水物換算で８質量部、セルロース誘導体（第一工業製薬（株）製、商品名『セロゲン』（カルボキシメチルセルロースナトリウム）２質量部、食塩２質量部、海洋酵母（三共フーヅ（株）製）２．５質量部、生クリーム１０質量部、無糖練乳５質量部、ショートニング４質量部、水９０質量部をミキサーにかけ、２３℃で、低速６分、中速３分で混捏し、一時停止した後、更に中速で４分間混捏し、生地を作成した。次いで、これをフロアータイムとして５０分間発酵させた。生地は分割比容積３．５（２３４ｇ×４個）に分割して丸めを行い、２０分間のベンチタイムを取った後、型下３．５ｃｍの容器に入れて山食パンに成形を行い、４０℃、湿度８０％のホイロにて５０分間の発酵を行った。発酵終了後、上火２３０℃、下火２００℃のオーブンにて４５分間焼成し、米粉山食パンを調製した。
【００６３】
本実施例で調製した生地は付着性なく、操作性、機械適性良好で、小麦粉を使用した場合と比べてフロアータイム工程及びホイロ工程での発酵時間は短縮されるものの、発酵時の生地の膨張は同じであり、作業性は良好であった。また、できあがった山食パンは、容積の増加量が大きく、ふっくら膨らみ、色調も良好であって、断面の綺目も程良く、食味も良かった。更に、１週間冷蔵庫内（５℃）で放置した後のパンの食感も殆ど変化がなく、硬化によるパサツキも見られず保存性もよかった。
【００６４】
【実施例３】
＜米粉コッペパン＞
上用粉（五百城ニュートリィ株式会社販売、商品名『上用粉 青』）１００質量部、グルテン（千葉製粉株式会社販売、商品名『グルリッチＡ』）１８質量部、砂糖３質量部、精製マルトース（（株）林原商事販売、商品名『サンマルトＳ』（マルトース含量９２％以上））１２質量部、食塩２質量部、海洋酵母（三共フーヅ（株）製）２．５質量部、生クリーム１０質量部、無糖練乳５質量部、ショートニング４質量部、水８５質量部をミキサーにかけ、２３℃で、低速６分、中速３分で混捏し、一時停止した後、更に中速で４分間混捏し、生地を作成した。次いで、これをフロアータイムとして５０分間発酵させた。生地は分割して丸めを行い、コッペパン成形を行い、２０分間のベンチタイムを取った後、４０℃、湿度８０％のホイロにて５０分間の発酵を行った。発酵終了後、上火２３０℃、下火２００℃のオーブンにて４５分間焼成し、コッペパンを調製した。
【００６５】
本実施例で調製した生地は付着性なく、操作性、機械適性良好で、小麦粉を使用した場合と比べてフロアータイム工程及びホイロ工程での発酵時間は短縮されるものの、発酵時の生地の膨張は同じであり、作業性は良好であった。また、できあがったコッペパンは、容積の増加量が大きく、ふっくら膨らみ、色調も良好であって、断面の綺目も程良く、食味も良かった。更に、１週間冷蔵庫内（５℃）で放置した後のパンの食感も殆ど変化がなく、硬化によるパサツキも見られず保存性もよかった。
【００６６】
【実施例４】
＜米粉バターロール＞
上用粉（五百城ニュートリィ株式会社販売、商品名『上用粉 青』）１００質量部、グルテン（千葉製粉株式会社販売、商品名『グルリッチＡ』）１８質量部、砂糖８質量部、高純度含水結晶トレハロース（（株）林原商事販売、登録商標『トレハ』（トレハロース含量９８％以上））５質量部、マルチトール（（株）林原商事販売、商品名『粉末マビット』（マルチトール含量９３．５％）５質量部、食塩１．７質量部、脱脂粉乳２質量部、海洋酵母（三共フーヅ（株）製）２質量部、全卵１２質量部、無塩バター１０質量部、牛乳２０質量部、水７５質量部をミキサーにかけ、２４℃で、低速６分、中速５分で混捏し、一時停止した後、更に中速で４．５分間混捏し、生地を作成した。次いで、これをフロアータイムとして５０分間発酵させた。生地は４０ｇに分割して丸めを行い、２０分間のベンチタイムを取った後、４０℃、湿度８０％のホイロにて５０分間の発酵を行った。発酵終了後、上火２３０℃、下火２００℃のオーブンにて７分間焼成し、米粉バターロールを調製した。
【００６７】
本実施例で調製した生地は付着性なく、操作性、機械適性良好で、小麦粉を使用した場合と比べてフロアータイム工程及びホイロ工程での発酵時間は短縮されるものの、発酵時の生地の膨張は同じであり、作業性は良好であった。また、できあがったバターロールは、容積の増加量が大きく、ふっくら膨らみ、色調も良好であって、断面の綺目も程良く、食味も良かった。更に、１週間冷蔵庫内（５℃）で放置した後のパンの食感も殆ど変化がなく、硬化によるパサツキも見られず保存性もよかった。
【００６８】
【実施例５】
＜米粉菓子パン＞
グルテンを含有する米粉（（株）斉藤製粉製、商品名『こめの粉（パン用）』）１００質量部、マルトース（（株）林原商事販売、商品名『サンマルト』（マルトース含量８７％以上））９質量部、還元パラチノース（三井製糖販売、商品名『パラチニット』）を無水物換算で６質量部、砂糖１５質量部、食塩１質量部、脱脂粉乳３質量部、海洋酵母（三共フーヅ（株）製）３．５質量部、全卵５質量部、無塩マーガリン１０質量部、酒種７質量部、水８５質量部をミキサーにかけ、２３℃で、低速５分、中速５分で混捏し、一時停止した後、更に中速で２分間混捏し、生地を作成した。次いで、これをフロアータイムとして５０分間発酵させた。生地は４０ｇに分割して丸めを行い、２０分間のベンチタイムを取った後、成形を行い、４０℃、湿度８０％のホイロにて５０分間の発酵を行った。発酵終了後、上火２２０℃、下火２００℃のオーブンにて８分間焼成し、米粉菓子パンを調製した。
【００６９】
本実施例で調製した生地は付着性なく、操作性、機械適性良好で、小麦粉を使用した場合と比べてフロアータイム工程及びホイロ工程での発酵時間は短縮されるものの、発酵時の生地の膨張は同じであり、作業性は良好であった。また、できあがったパンは、容積の増加量が大きく、ふっくら膨らみ、色調も良好であって、断面の綺目も程良く、食味も良かった。更に、１週間冷蔵庫内（５℃）で放置した後のパンの食感も殆ど変化がなく、硬化によるパサツキも見られず保存性もよかった。
【００７０】
【発明の効果】
以上の説明から明らかなように、本発明によれば、米粉を原料として、品質（外観、食味、保存性など）に優れた発酵パンを製造することが容易となる。
【００７１】
従って、本発明の確立は、これまでいろいろ検討されてきたにもかかわらず余り実用化されることがなかった、米粉を主原料とする、例えば、食パン、コッペパン、菓子パン、フランスパン、ドイツパン、ブドウパン、ベーグル、デニッシュなどのパン類、プレッツェル、パイ、スコーン、蒸しケーキ、中華饅頭、イーストドーナツ、ピザ又はナンなどの各種発酵パンの新しい製造方法を提供し、外観、食味、保存性などの優れた高品質の発酵パンの供給を容易とすることとなり、本発明は、精米業、製粉業、製パン業、給食産業、外食産業、冷食産業、コンビニエンスストア、スーパーマーケットなどの食品流通業などを活性化できるのみならず、米の消費拡大や我が国の食糧自給率の向上に大きく寄与するものである。[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to a fermented bread using rice flour as a main raw material and a method for producing the same. Specifically, gluten together with rice flour, and water of 85 w / w% to 115 w / w%, easily fermentable sugar, A method for producing a fermented bread characterized by comprising a step of fermenting a dough containing 9 w / w% or more and 25 w / w% or less of a soluble sugar composed of a hardly fermentable sugar in terms of anhydride. The present invention relates to a fermented bread obtained by use, and a bread dough for producing the fermented bread.
[0002]
[Prior art]
[Patent Document 1]
JP-A-5-15298
[Patent Document 2]
JP-A-11-225661
[Patent Document 3]
JP-A-6-7071
[Patent Document 4]
Japanese Patent Laid-Open No. 11-32706
[Patent Document 5]
JP 2001-327242 A
[0003]
Usually, flour or a mixture of wheat flour and rye flour is used as the main raw material of fermented bread, and only flour is used to obtain a fermented bread that is swelled by itself. Wheat flour is mixed with water and easily fermentable sugars such as sugar and kneaded, so that the proteins gliadin and glutenin contained in wheat become gluten, a gum-like substance that is rich in stickiness and elasticity. In addition, it is known that the easily fermentable saccharide exhibits a function of storing carbon dioxide gas produced by fermentation of baker's yeast in dough, leading to an increase in the volume of the fermented bread. Therefore, the quality and quantity of water and sugar contained in the dough are greatly related to the production of high-quality fermented bread.
[0004]
While it is necessary to import the majority of wheat from overseas, it is meaningful to be able to supply domestic products and to use rice, which has been a Japanese staple food for a long time, as fermented bread. That is. Recently, a method of using rice flour as a substitute for wheat flour as a main raw material for fermented bread has been proposed. For example, Patent Document 1, Patent Document 2 and the like have proposed a method of manufacturing a fermented bread by replacing part or most of wheat flour with rice flour. In addition, methods for producing fermented bread using rice flour alone have been proposed in Patent Document 3, Patent Document 4, Patent Document 5, and the like.
[0005]
However, unlike wheat flour, rice flour does not contain protein gliadin and glutenin and does not produce “gluten” even if the dough is mixed. Therefore, it is essential to add gluten separately when making bread dough. Moreover, since the quality of the starch which rice flour contains differs from wheat flour, the characteristics at the time of use differ. For example, rice starch has a higher molecular weight than wheat starch, and the gelatinization temperature range is about 10 ° C higher. Starch is said to be more viscous as the gelatinization temperature is higher, and to age faster (harden). Because rice starch is very sticky, in the preparation of bread dough, rice flour bread requires more water than wheat flour. Patent Document 3 discloses a method for producing high-quality bread by adding 90 to 110 parts by mass with respect to 100 parts by mass of rice flour, with respect to the amount of water blended in rice flour in the production of rice flour bread. However, although this bread has good quality immediately after baking, the rice starch has a fast aging, so that it has a short shelf life and poor storage stability.
[0006]
In general, in the production of fermented bread, as described in Patent Document 2, Patent Document 4 and the like, when the use ratio of rice flour increases, the adhesion of the dough increases, the operability and mechanical suitability become inferior, When using powder containing rice flour and gluten, the familiarity between rice flour and gluten is poor and easy to separate, and it may not be a uniform dough. It is known that the bread volume obtained is small and the texture is poor.
[0007]
[Problems to be solved by the invention]
The present invention uses a dough made mainly of rice flour and has a good workability during the production of fermented bread as well as a dough made mainly of wheat flour. The quality (appearance, taste, storage stability) And the like, and the second challenge is to provide a fermented bread of excellent quality made using this method. A third object is to provide a dough for producing fermented bread.
[0008]
[Means for Solving the Problems]
For the purpose of solving the above-mentioned problems, the present inventors do not adversely affect the workability during the production of fermented bread and aim to improve the quality (appearance, taste, storage stability, etc.) of the fermented bread. Investigate the effects of water content and sugar content and quality of bread dough on workability and machine suitability during bread dough production and on the quality of bread after baking (appearance, taste, shelf life, etc.) It has been repeated.
[0009]
As a result, in addition to rice flour, gluten, water, and soluble sugar consisting of easily fermentable carbohydrates and hardly fermentable carbohydrates are added to rice flour. On the other hand, water is 85 w / w% or more and 115 w / w% or less (hereinafter, unless otherwise specified, w / w% is simply abbreviated as%), preferably 92% or more and 107% or less. Surprisingly, by fermenting a dough containing a soluble saccharide consisting of a fermentable saccharide and a difficult-to-fermentable saccharide in an anhydride equivalent of 9% to 25%, preferably 12% to 20%, It has a positive effect on workability during the production of fermented bread, and can significantly improve the quality (appearance, taste, storability, etc.) of fermented bread made from rice flour containing conventional gluten, especially storage stability. Newly found and completed the present invention It came to that. As used herein, the term “soluble saccharide” refers to a saccharide that is soluble in water, such as monosaccharides, oligosaccharides, and sugar alcohols, and that does not contain polysaccharides. This carbohydrate is simply referred to as “soluble carbohydrate”.
[0010]
That is, the present invention includes a predetermined amount of soluble sugar composed of gluten, water, easily fermentable carbohydrates, and hardly fermentable carbohydrates together with rice flour, and more specifically, gluten and rice flour together with rice flour. On the other hand, water is 85% or more and 115% or less, desirably 92% or more and 107% or less, and soluble sugar composed of easily fermentable carbohydrates and hardly fermentable carbohydrates is 9% or more and 25% or less in terms of anhydride, desirably Establishes a new fermented bread manufacturing method characterized by fermenting dough containing 12% or more and 20% or less, and excellent quality (appearance, taste, storage stability, etc.) obtained using this method The above-mentioned problems are solved by providing a suitable fermented bread and dough suitable for producing this excellent fermented bread.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Commonly used rice flour is crushed and pulverized glutinous rice or uncooked rice, and fresh and upper flour, mochi flour, white flour, brown rice flour, etc. are sold, dumpling, It is used for rice crackers, rice cakes and other applications. As the rice flour used as the main raw material of the fermented bread of the present invention, the rice flour commercially available in the past can be used as well as the rice before grinding (refined rice, brown rice, waste rice, old rice, as mentioned above) Etc.) can be crushed or pulverized using various methods, or particles obtained by further pulverizing or pulverizing can be advantageously used. The particle size is preferably an average particle size of 300 μm or less, More preferably, it is 75 μm or less, and more preferably 45 μm or less. The rice flour can be advantageously used in the present invention regardless of whether the rice flour is glutinous rice or glutinous rice, whether it is raw or it has been pregelatinized (pregelatinized). Moreover, as rice flour used in the present invention, it is possible to use not only the above-mentioned rice flour but also white starch produced as a by-product when brewing brewed rice, rice starch produced from rice flour, and further using these in combination as appropriate. This can also be advantageously carried out.
[0012]
In order to prepare rice flour bread dough, it is essential to add gluten. As gluten, it is desirable to use active gluten, and rice flour can be advantageously used as a main ingredient of fermented bread by containing about 5% to 30%, preferably about 10% to 25%, based on rice flour. It becomes like this. When the gluten content is less than 5%, there is no stickiness when preparing dough for bread, carbon dioxide generated by fermentation is easy to escape, no swelling occurs, and the resulting bread becomes hard with little increase in volume. If the gluten content exceeds 30%, the dough for bread is too sticky and has high adhesion, the operability and mechanical suitability are poor, and even if fermentation progresses, the dough swells little, Even when baked, the inner phase is not homogeneous and the fineness becomes rough. In addition, if necessary, it is advantageous to increase the amount of gluten contained in the dough or save separately added gluten by blending less than an equivalent amount of wheat flour, preferably about 20 to 40%, with respect to the rice flour. Can be implemented. In addition, according to the technique disclosed in Japanese Patent No. 3080368, when preparing the dough, water is added to a part of rice flour and a part of gluten in advance, and the mixture is kneaded at a temperature equal to or higher than the gelatinization temperature of rice starch. It is also advantageous to use the prepared sorghum seed dough.
[0013]
Since rice flour has a starch quality different from that of wheat flour, if the dough is prepared with the same amount of water as wheat flour, the viscosity increases, the adhesion of the dough increases, and workability and machine suitability are not preferred. In bread made mainly of rice flour, the amount of water is preferably in the range of 85 to 115%, more preferably in the range of 92% to 107% with respect to the rice flour. If it is less than 85%, the viscosity of the dough is high, so the adhesion is large, and the operability and mechanical suitability are poor. On the other hand, if it exceeds 115%, the water content of the dough will be too much and it will not be gathered as a dough, and therefore a fluffy and high quality bread will not be obtained even if baked. The time of adding water may be added to rice flour and gluten, which are the main raw materials, in the stage before adding the auxiliary material when kneading the dough, or may be added after mixing all the raw materials. Desirably, it should be added several times while checking the state of the dough. Moreover, you may add a predetermined amount with respect to the premix powder with which all raw materials other than water were mixed.
[0014]
In general, in order to produce a fluffy fermented bread, it is essential to use easily fermentable carbohydrates that are easily fermented and used by baker's yeast to produce carbon dioxide and ethanol. Examples of easily fermentable carbohydrates include glucose, fructose, isomerized sugar, honey, sugar and the like, but sugar is usually used. However, when fermented bread is produced using rice flour as the main raw material, the use of only easily fermentable carbohydrates degrades the workability due to the short fermentation time, and the quality (appearance, taste, storage stability, etc.) is excellent. Making fermented bread is difficult. In addition, the bread produced using only the fermentable saccharides, although the speed varies depending on the amount of the easily fermentable saccharides used, the quality deteriorates due to the hardening of the bread due to starch aging. Cheap. According to the present invention, by adding an equal amount or more difficult-to-fermentable saccharide according to the easily fermentable saccharide, the fermentation rate is suppressed, the fermentation time is extended, and the workability is improved by adjusting and fermentation. It can improve quality, such as preventing aging of bread.
[0015]
The hardly fermentable saccharide used in the present invention is not easily fermented by baker's yeast, and the most fermentable saccharide remains in the fermented dough prepared by fermenting and utilizing the easily fermentable saccharide. It is a carbohydrate that can remain, and includes various oligosaccharides and sugar alcohols other than sugar. The origin of oligosaccharides and sugar alcohols as hardly fermentable carbohydrates is not limited. Examples of hardly fermentable oligosaccharides include malto-oligosaccharides such as maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose obtained from starch using an enzymatic saccharification method, isomaltose, isomaltotriose, and the like. , Isomalto-oligosaccharides such as panose, cordi-oligos such as cordobiose and corditriose, nigero-oligosaccharides obtained by enzymatic digestion from the decomposition and starch of nigeran, lactose, galactooligosaccharides obtained by enzymatic conversion of lactose, lactose Lactulose obtained by isomerization, xylooligosaccharide obtained by decomposing hemicellulose contained in corn core, palatinose obtained by enzymatic conversion of sugar, trehalulose, gentiooligosaccharide obtained by enzyme conversion from glucose as a raw material, Decompose mannan Resulting Te mannooligosaccharides, cellooligosaccharide obtained by decomposing cellulose, and lamina Reno oligosaccharides obtained by decomposing the polysaccharide laminarin, various reducing oligosaccharides, including mixtures thereof can be employed as appropriate. Commercially available oligosaccharide products such as purified maltose, maltitol, malto-oligosaccharide varicella, and isomalt-oligosaccharide varicella can also be used. For example, refined maltose sold by Hayashibara Shoji Co., Ltd. (registered trademark “Saint Mart”, Hayashibara Shoji Co., Ltd.), maltooligosaccharide syrup (registered trademark “Tetrap”, “Pentrap”) And isomalt-oligosaccharide syrup (available from Hayashibara Shoji Co., Ltd., trade name “Panolap” or trade name “Isomalt 900”). Further, α, α-trehalose, neotrehalose, glucosyl α, α-trehalose, maltosyl α, α-trehalose, maltotriosyl α, α-trehalose, α-maltosyl α produced from starch by a method such as enzymatic saccharification -Carbohydrate derivatives of α, α-trehalose such as maltoside, α-isomaltosyl α-maltoside, α-maltotriosyl α-maltoside, α-panosyl α-maltoside, cyclo {→ 6 ) -Α-D-glucopyranosyl- (1 → 3) -α-D-glucopyranosyl- (1 → 6) -α-D-glucopyranosyl- (1 → 3) -α-D-glucopyranosyl- (1 → Non-reducing oligosaccharides comprising only glucose such as cyclic tetrasaccharides having the above structure, as well as carbohydrate derivatives of cyclic tetrasaccharides such as glucosyl cyclic tetrasaccharide and galactosyl cyclic tetrasaccharide, etc. Can do. Furthermore, lactose fructose oligosaccharide obtained by enzymatic conversion of lactose and sugar as raw materials (Lactosucrose, Hayashibara Shoji Co., Ltd., registered trademark "milk fruct oligo"), soybean oligo whey obtained by separation and purification from soybean whey Non-reducing oligosaccharides having fructoside bonds such as raffinose obtained by separation and purification from sugar and beet molasses can also be used. However, non-reducing oligosaccharides having a fructoside bond have properties that the fructoside bond portion is hydrolyzed and is easily fermented and used. Considering the amount of sugar that can remain in the fermented bread, the amount is slightly higher when used. It is necessary to use for. It is also possible to advantageously carry out a mixture of two or more of the above oligosaccharides.
[0016]
Examples of the sugar alcohol as the hardly fermentable saccharide used in the present invention include a monosaccharide alcohol obtained by reducing a monosaccharide such as sorbitol, dulcitol (galactitol), xylitol, mannitol, and glucose obtained by fermentation in yeast. Various maltooligosaccharide alcohols such as erythritol, maltitol, maltotriitol, etc., reduced starch syrup obtained by further reducing oligosaccharide obtained by enzymatic saccharification of starch, isomaltolithol alcohol such as isomaltitol, isomaltitol Various sugar alcohols including lactitol obtained by reducing lactose, xylitol obtained by reducing xylose, reduced palatinose obtained by reducing palatinose, and mixtures thereof can be used as appropriate. The origin of these sugar alcohols is not questioned, and various sugar alcohol products such as commercially available maltitol and reduced starch syrup can also be used. For example, Maltitol sold by Hayashibara Shoji Co., Ltd. (trade name “Mabit”, Hayashibara Shoji Co., Ltd.), Minamata (trade name “HS-30”, Hayashibara Shoji Co., Ltd.) The use of reduced palatinose sold by Mitsui Sugar Co., Ltd. (Mitsui Sugar Sales Co., Ltd., trade name “palatinit”) can also be advantageously carried out. It is also possible to advantageously use a mixture of two or more sugar alcohols and a mixture of two or more of the oligosaccharides and sugar alcohols.
[0017]
Conventionally, in addition to rice flour and gluten, dough that uses only easily fermentable sugars such as sugar as soluble sugars, fermented by yeast in floor time (primary fermentation) has occurred vigorously, and in proofing time (secondary fermentation) On the other hand, since almost no fermentation occurred, the inner phase of the produced fermented bread was rough and non-uniform, and the taste immediately after baking deteriorated rapidly. On the other hand, in addition to the rice flour, gluten and easily fermentable carbohydrates as soluble carbohydrates of the present invention, they are selected from hardly fermentable carbohydrates as soluble carbohydrates, preferably difficultly fermentable oligosaccharides and sugar alcohols. The dough containing saccharides consumes some of the unfermentable saccharides during fermentation, but most remains even after baking, and the resulting fermented bread is suppressed from hardening and prolongs the shelf life of the bread. In addition, it has an elegant sweetness possessed by non-fermentable saccharides, preferably non-fermentable oligosaccharides and sugar alcohols, and maintains a high quality excellent in appearance and taste. Furthermore, since the fermented bread obtained in the present invention has a high water content and high moisturizing properties, it can reduce water absorption, so that it can be used for reheating in a microwave oven, oven, etc., and for cooking bread such as sandwiches and hot docks. Compared with conventional fermented bread made from wheat flour, the quality is well maintained, and there is less thirst when eating. In addition, even if the dough after bench time is stored frozen, it contains a non-fermentable saccharide, preferably a saccharide selected from a non-fermentable oligosaccharide and a sugar alcohol. Since the regeneration rate is increased, the fermentation after thawing is active, and the starch and protein are less denatured, there is no difference between frozen and non-frozen doughs. It is suitable as a fermented dough and can be finished into a good fermented bread.
[0018]
The total amount of soluble carbohydrates including easily fermentable carbohydrates and hardly fermentable carbohydrates, preferably carbohydrates selected from easily fermentable carbohydrates and difficultly fermentable oligosaccharides and sugar alcohols is The range of 9% to 25% in terms of anhydride is suitable, and more desirably 12% to 20%. If about 3% of easily fermentable saccharide is blended with rice flour, it is usually sufficient for fermentation of bread dough, but the total blending amount of easily fermentable and hardly fermentable carbohydrates is based on rice flour. If it is less than 9%, the fermentation is too fast and there is no swelling, the workability during bread making is poor, the increase in the volume of the resulting bread is small, the hardening is fast and the shelf life is poor. When the compounding amount of the soluble sugar with respect to the rice flour exceeds 25%, the operation time at the time of bread making becomes longer due to the delay of fermentation, and the workability is inferior. In the fermentation process, the floor time (primary fermentation) and the proof time (secondary fermentation) are each preferably 30 minutes or more from the viewpoint of workability, and if a good fermentation state is obtained, the shortest possible time is. Is preferred. When using the dough made mainly of the rice flour of the present invention, the fermentation time of 106 to 233 minutes including bench time (15 minutes) should be finished to a high quality fermented bread with excellent appearance and taste. Can do. From the viewpoint of workability, it is desirable to finish the entire fermentation time including bench time in about 120 minutes. Note that the proof time condition may be performed at room temperature without entering the proof as in the case of floor time. The blending of difficult-fermentable carbohydrates, preferably carbohydrates selected from difficult-fermentable oligosaccharides and sugar alcohols, into the dough is usually carried out when water is added to the raw material to prepare the dough. Can be used at any time until the start of fermentation, and can be advantageously carried out in advance by blending with rice flour or gluten. Further, if necessary, it can be advantageously carried out as a premixed powder mixed in advance.
[0019]
In the present invention, among the carbohydrates selected from the hardly fermentable carbohydrates, α, α-trehalose is excellent in controlling the fermentation rate, adjusting the fermentation time, excellent in taste quality, and gelatinized rice flour. Α, α-trehalose is used as part of the difficult-to-ferment saccharides because it suppresses the hardening and longevity of fermented bread by preventing the aging of the contained starch, and further, it is excellent in suppressing the deterioration of lipids contained in rice flour. Is desirable. However, using 6% or more α, α-trehalose in terms of anhydride relative to rice flour is not preferable for baking and flavoring the baked bread, so it is less than 6% in terms of anhydride. α, α-trehalose and other non-fermentable carbohydrates are used in combination, and the total amount is usually 6% to 22%, preferably 9% to 17%, based on rice flour. It is. The present applicant previously described in Japanese Patent Application Laid-Open No. 2001-123194, when brown rice is refined or unwashed rice is produced, if brown rice contains α, α-trehalose and / or maltitol, it is contained in straw or germ. In order to suppress the generation of volatile aldehydes from fatty acids and to suppress the degradation of the fatty acids themselves, it is possible to strongly suppress the occurrence of so-called “rice odor” and to produce high-quality polished rice and non-washed rice Disclosure. In the present invention, the use of α, α-trehalose and / or maltitol as part of the hardly fermentable saccharide suppresses rice bran odor derived from rice flour, cooked rice odor, and gluten odor derived from gluten. It is also suitable in the above.
[0020]
α, α-trehalose is a non-reducing and stable carbohydrate in which two glucoses are bound together by α, α-1,1. The origin of α, α-trehalose used in the present invention does not matter. For example, α, α-trehalose obtained by extraction from yeast, α, α-trehalose obtained by phosphorylase method from maltose, α, α-trehalose obtained from starch using an enzymatic saccharification method, etc. -Trehalose can be appropriately employed. Commercially available high-purity water-containing crystals α, α-trehalose, high-purity anhydrous crystals α, α-trehalose, and the like can also be used. For example, the use of high-purity water-containing crystal trehalose sold by Hayashibara Shoji Co., Ltd. (trade name “Trehha”, Hayashibara Shoji Co., Ltd.) can be advantageously implemented.
[0021]
Moreover, in addition to the said hardly fermentable carbohydrate, water-soluble polysaccharide can also be used as needed. As the water-soluble polysaccharide, one or two kinds selected from polysaccharides or derivatives thereof which have affinity with all of rice flour, gluten, easily fermentable carbohydrates and difficult-to-fermentable carbohydrates in the presence of moisture. The above polysaccharides or derivatives thereof are suitable. There are water-soluble polysaccharides derived from higher plants such as tamarind, locust bean gum, gum arabic, pectin, inulin, yam mucilage, Junsai mucilage and their derivatives. In addition to the above-mentioned derivatives, for example, water-soluble chemical modifications or water-soluble partial hydrolysates of polysaccharides that are inherently insoluble or hardly soluble in water such as cellulose and starch can be advantageously used as derivatives. Methyl cellulose sodium, hydroxyethyl starch, dextrin and the like can be advantageously used.
[0022]
By adding a water-soluble polysaccharide to improve the familiarity of rice flour and gluten when there are relatively few difficult-to-fermentable saccharides, both can be separated and the dough will deform or shrink during fermentation and baking. Can be suppressed. When the amount of non-fermentable saccharides used in rice flour is relatively low and less than 8%, if the content of water-soluble polysaccharide in rice flour is less than 0.5%, the familiarity between rice flour and gluten is low and separation is likely to occur. The amount of increase in the volume of the fermented bread after baking is small, the inner phase varies in appearance and is rough as a whole, and the texture is less likely to be smooth. On the other hand, if the water-soluble polysaccharide contains more than 5% of rice flour, the viscosity of the dough becomes too high and the operability and mechanical suitability are deteriorated. Even if it is not homogeneous, it will become rough. Therefore, when the amount of the hardly fermentable saccharide used is relatively small and less than 8%, the content of the water-soluble polysaccharide is preferably 0.5% or more and 5% or less with respect to the rice flour. The mixing timing of the water-soluble polysaccharide into the dough can be selected as appropriate, and is usually mixed when preparing the dough. Further, if necessary, it can be advantageously carried out as a premixed powder mixed in advance.
[0023]
In the dough for producing the fermented bread of the present invention, further, if necessary, seasonings such as salt, fats and oils, powdered fats and oils, protein materials such as milk, skim milk powder, chicken eggs and soy protein, nutrition such as vitamins and minerals Various foods or food additives such as materials, organic acids and / or organic acid salts, enzyme agents such as β-amylase agents and α-amylase agents, fermentation inhibitors such as ethanol, or preservatives can also be contained. Further, for example, an appropriate amount of coarsely ground cereals such as rice, wheat, rye, pigeons, corn, millet, millet, soybeans, grits or flour, and further, for example, fruit plants such as sesame, pine, walnut, almond, Fruits, seeds, rhizomes and leaves of fruits and vegetables such as pumpkins and tomatoes, root vegetable plants such as sweet potatoes, potatoes and yams, leafy plants such as spinach, cabbage, leeks and parsley, spicy plants such as pepper, herbs It can be advantageously implemented to improve the quality as it is, pulverize, or contain processed or cooked food. Furthermore, the inclusion of yeast food, emulsifier and the like can be selected as appropriate. It is also advantageous to prepare a dough by preparing a premixed powder in which materials and additives necessary for bread production are preliminarily mixed. In addition, the fermented dough wraps ingredients such as seasoned and / or cooked Ann, curry, and other side dishes using vegetables, fruits, meat, eggs, fish, etc. Finishing with Chinese buns is also advantageous.
[0024]
Moreover, the dough fermented by the method of the present invention also has good refrigeration or freezing resistance and withstands long-term storage, so that the time until the heat treatment is started can be greatly extended. As a method for heat-treating the fermented dough, known methods such as baking, frying, steaming, and microwave heating can be appropriately employed. As the firing method, for example, an oven for heating from the upper surface and / or the lower surface, or a method of heating by directly contacting a preheated furnace surface or the like can be used. As the frying method, for example, a cooking method in which cooking oil is used for heating, a method such as so-called frying or frying can be used. As the steaming method, for example, a steamer that generates and heats steam by heating on a flame, or a method of heating steam that has been prepared in advance using a boiler can be used. . As a method using a microwave, for example, a method such as heating using a device or apparatus having a function capable of generating and irradiating a microwave can be used.
[0025]
As described above, according to the method of the present invention, a soluble carbohydrate composed of an easily fermentable carbohydrate and a hardly fermentable carbohydrate is contained together with rice flour and gluten at a specific mixing ratio, preferably, rice flour, gluten In addition to the easily fermentable saccharide as a soluble saccharide, by adding a saccharide selected from oligosaccharides and sugar alcohols as a hardly fermentable saccharide, the rice flour produced by the conventional process can be surprisingly Compared with the case of the fermented bread used as the main raw material, it is possible to provide a high-quality fermented bread that has a reduced fermentation rate at the time of manufacture, excellent workability, and excellent appearance, taste, storage stability, etc. . Thus, according to the method using the fermented dough of the present invention, for example, bread such as bread, cupe bread, sweet bread, French bread, German bread, grape bread, bagel, Danish, pretzel, pie, scone, steamed cake, Chinese bun, East donut Various fermented breads with excellent quality such as pizza and naan can be easily manufactured with good workability. The dough or fermented bread of the present invention thus obtained has good resistance to refrigeration or freezing and can be stored for a long time by these methods, and can be thawed, heated or heated as necessary. Eating and enjoying the taste can also be carried out advantageously. Moreover, since the fermented bread of this invention uses rice flour as a main raw material, unlike the bread using normal wheat flour as a raw material, there is little concern of wheat allergy. On the other hand, in terms of taste, in addition to dairy products such as milk and cheese, processed livestock products such as meat, eggs and mayonnaise as well as in the case of ordinary bread made from wheat flour, , Pickles, rice crackers, seasoned seaweed, boiled rice balls, miso soup, miso pickles, miso soup, soy sauce, soy sauce tastes such as bonito, and bonito tatakis, mackerel mackerel It also has a characteristic that it tastes well with various Japanese dishes such as tempura, kinpira burdock, meat potato, and Korean-style dishes such as kimchi and yakiniku.
[0026]
When the sugar composition in the soluble carbohydrates contained in the bread obtained by the method of the present invention is analyzed by the HPLC method (also using the GLC method), the fermented bread of the present invention is difficult to say in the present invention. The fermentable saccharide usually contains 50% or more of the soluble saccharide and 3% or more of the bread weight after baking. In addition, “Nutrition Labeling Standards for Foods-Notifications Related to Nutrition Labeling Standards-Second Edition” (Japan Health and Nutrition Foods Association) )), The bread with excellent quality (appearance, taste, storage stability) according to the present invention is analyzed by analyzing each content of water, soluble sugar, insoluble sugar, fat, protein and ash. It was found that the value calculated by the formula {(water content + soluble saccharide content) / insoluble saccharide content} × 100 is in the range of 127 to 171. In this case, the soluble saccharide in the fermented bread after baking is soluble in the tissue of plain fermented bread that does not use a large amount of saccharides or ingredients containing it as in the case of bread. It is a carbohydrate.
[0027]
Hereinafter, the present invention will be described in detail using specific experiments.
[0028]
[Experiment 1]
<Effects of water and soluble sugar content during preparation of fermented bread dough made mainly from rice flour on bread dough suitability and quality of the produced bread>
For the purpose of investigating the blending amount of water and soluble sugar to rice flour and the suitability as bread dough, and the quality of the bread produced (appearance, taste, preservability), the amount of soluble sugar blending to 100 g of rice flour is converted to anhydride. 6, 9, 12, 15, 20, 25 g, and in each soluble sugar compounding amount, the compounding amount of water with respect to 100 g of rice flour is 70, 85, 92, 100, 107, 115, A total of 42 types of bread dough having a mixing ratio of the raw materials shown in Table 1 changed to 130 g and 7 types were prepared. In addition, rice flour is powdered for upper use (sold by Hyakujo Nutri Co., Ltd., trade name “Kamijo Flour Blue”). Maltose used was a high-purity water-containing crystal maltose (trade name “Maltose HHH” (trade name “Maltose HHH”, sold by Hayashibara Biochemicals Co., Ltd.)). The mixed raw materials are kneaded at a low speed of 5 minutes and a medium speed of 2 minutes using a mixer while maintaining the temperature in the range of 20 to 24 ° C., paused, and then mixed at a medium speed for 2 minutes to prepare a dough. did. In addition, the soluble sugar to mix | blend uses sugar which is an easily fermentable sugar to 3.5g (vs. rice flour 3.5%) in conversion of an anhydride per 100 grams of rice flour, and soluble sugar of the quantity exceeding 3.5g As the quality, maltose, a hardly fermentable carbohydrate, was used. The evaluation results of the dough are shown in Table 2.
[0029]
[Table 1]

[0030]
[Table 2]

[0031]
As shown in Table 2, the dough blended with 130% water with respect to the rice flour becomes too loose and loose when the blended amount of soluble saccharide is 6% or 9%. In addition, when the amount of the soluble sugar blended is as large as 20% or 25%, the dough softened and the mechanical suitability deteriorated. When the soluble sugar content was 12% or 15%, the dough could be made, but it was too soft to be suitable as a dough for baking. On the other hand, when the dough containing 70% water is less than 6% or 9% of the soluble saccharide, the amount of water is too low to form a uniform dough, and the soluble saccharide is further increased. Also became a hard fabric and was inferior in workability and machine suitability.
[0032]
Fermented bread was prepared for each of 36 types of dough, excluding 6 types (evaluated as x) that were hard or rich in moisture from the prepared dough. First, after fermenting for 50 minutes (floor time), the fermented dough was divided into 100 g and rounded to take a bench time of 30 minutes. Then, it shape | molded and fermented for 50 minutes with the proof of 38 degreeC and the humidity 75% (the proof time). After completion of fermentation, it was baked for 15 minutes in an oven at 180 ° C. and 185 ° C. to prepare a fermented bread.
[0033]
Evaluation of the quality of the baked bread was carried out by a panel test by seven panelists to determine the appearance (shape retention of bread such as dents and wrinkles), taste, and storage stability. For the judgment on appearance and taste, most panel judgments were adopted. Moreover, the preservability of the bread hardness in the storage test for 2 days at room temperature was similarly determined by the panel test. Table 3 shows the results of bread quality judgment.
[0034]
[Table 3]

[0035]
As shown in Table 3, breads containing 70% or 130% water with respect to rice flour were hard and had a drawback of poor taste or poor appearance. Rice flour breads containing 6% soluble sugars were inferior in terms of preservability because the breads were fastened regardless of the amount of water. The blending amount of water and soluble sugar that satisfies both the dough suitability during bread production and the bread quality after baking is such that the water content is 85% or more and 115% or less with respect to the rice flour, and with respect to the rice flour. Soluble carbohydrate was 9% or more and 25% or less. However, as an exception, even when water is 85% of rice flour, if the amount of soluble saccharide is 9%, the bread immediately after baking has a disadvantage that it is hard and has a bad appearance. Even if the amount of water is 115% with respect to rice flour, if the amount of soluble sugar is 25%, the pre-gelatinization of the rice starch during baking will be insufficient, resulting in a swelled bread It turned out to be difficult.
[0036]
Therefore, the preferable range of the amount of water for preparing a high quality rice flour bread is 85% to 115% of water relative to the rice flour, and the most preferable range is 92% to 107%. there were. The most preferable range of the soluble sugar content was 12% to 20% of the rice flour.
[0037]
[Experiment 2]
<Nutrition analysis of bread after baking>
Analysis of nutritional components (moisture, soluble saccharides, insoluble saccharides, fat, protein, ash) of the baked bread obtained in Experiment 1 “Food Nutrition Labeling Standards System-Notices Related to Nutrition Labeling Standards-Second Edition” (Analysis method such as nutritional component analysis etc. (Eshin No. 13 / Attachment)) of (Japan Health and Nutrition Food Association). The results are shown in Table 4.
[0038]
[Table 4]

[0039]
In order to obtain an index related to high-quality bread, the analytical value of each nutritional component in the above-mentioned nutritional analysis of bread, in particular, the relationship between the amount of water and soluble carbohydrates and the insoluble carbohydrates in which rice starch starch is predominant Paying attention, the formula {(water content + soluble saccharide content) / insoluble saccharide content} × 100 was set, and the values calculated by the formula are summarized in Table 5 for each bread.
[0040]
[Table 5]

[0041]
The high-quality bread obtained in the present invention is found to have a value calculated by the formula set forth above, {(water content + soluble saccharide content) / insoluble saccharide content} × 100 in the range of 127 to 171. did.
[0042]
[Experiment 3]
<Effect of the ratio of easily fermentable sugar and difficult-to-fermentable sugar in soluble sugar on bread quality>
Based on the results of Experiment 1, the effect of the ratio of easily fermentable carbohydrates and hardly fermentable carbohydrates in soluble carbohydrates on bread quality was examined. The amount of water is fixed at 100% with respect to rice flour, and the total amount of easily fermentable carbohydrates and difficultly fermentable carbohydrates is 9, 12, 15, 18, 21, 24% in terms of anhydride. As shown in Table 6, the dough was prepared at the same raw material blending ratio as in Experiment 1 except that the ratio of easily fermentable carbohydrates and hardly fermentable carbohydrates was changed as shown in Table 6. The quality of the bread produced was evaluated as well. In addition, sugar is used as the easily fermentable sugar, and maltose (highly purified water-containing crystal maltose, sold by Hayashibara Biochemical Laboratories Co., Ltd., trade name “Maltose HHH” (maltose purity 99.9%). The above)) was used. The results are shown in Table 6.
[0043]
[Table 6]

[0044]
As is apparent from Table 6, when the blending amount of the soluble saccharide composed of the easily fermentable saccharide and the hardly fermentable saccharide with respect to the rice flour is 9% or more and 24% or less, the content of the hardly fermentable saccharide is the rice flour. It was found that when the content was 6% or more, an excellent bread having excellent appearance and slow curing quality was obtained. On the other hand, it was also found that when the blending amount of the hardly fermentable saccharide is less than 6% with respect to the rice flour, even when the content of the easily fermentable saccharide is high, the bread is fastened and has poor storage stability.
[0045]
[Experiment 4]
<Preparation and nutritional analysis of bread containing various unfermentable sugars>
In addition to rice flour and gluten in the formulation shown in Table 7, add sugar as easily fermentable saccharide and maltose, maltitol, or mixture of maltose and α, α-trehalose as non-fermentable saccharide. According to the bread preparation method shown in Experiment 1, a bread made mainly of rice flour was prepared. As maltose, refined maltose (sales by Hayashibara Shoji Co., Ltd., trade name “Sanmalto S” (with a maltose content of 92% or more)) and maltitol as powder maltitol (sales by Hayashibara Shoji Co., Ltd., trade name “powder” Mabit ”(maltitol content 93.5% or more)), and α, α-trehalose is a high-purity water-containing crystal trehalose (trade name“ Treha ”, sold by Hayashibara Corporation), (α, α-trehalose content) 98% or more)) were used respectively. In addition, a bread was prepared in the same manner as a control except that only the sugar was used without adding the hardly fermentable carbohydrate. The quality of the baked bread was evaluated in the same manner as in Experiment 1 and the nutritional components of each bread were analyzed in the same manner as in Experiment 2. Table 8 shows the results of analysis of nutritional components of each bread.
[0046]
[Table 7]

[0047]
[Table 8]

[0048]
The appearance and taste of the prepared bread were good in all breads except the control bread. Bread 1 using only sugar as a control was too fermented to be inferior in workability during preparation of the dough and also rapidly deteriorated in taste after baking. Moreover, compared with the bread | pan 2, the bread | pan 3, and the bread | pan 4 which used the non-fermentable saccharide | sugar, the control | contrast bread | bread 1 hardening | cured bread quickly and was inferior also in the point of preservability. As a result of the nutritional component analysis, when the content values of water, soluble saccharides, and insoluble saccharides obtained are applied to the formula set in Experiment 2, all the breads 1 to 4 are about 148 and 127 to 171. It was in the range of.
[0049]
[Experiment 5]
<Sugar composition analysis of soluble carbohydrates contained in bread after baking>
Soluble carbohydrates contained in bread 1, bread 2, bread 3, and bread 4 after baking obtained in Experiment 4 were extracted, and the sugar composition was measured. First, 20 g of a bread sample was collected, 40 ml of deionized water was added, and the mixture was crushed by a blender. Next, the soluble saccharide was extracted from the bread by stirring the pulverized product at room temperature for 3 hours. 160 ml of ethanol was added to the sample to prepare an 80% ethanol solution, followed by filtration (high-molecular sugars such as starch are not dissolved in the 80% ethanol solution but are removed by filtration as insoluble carbohydrates). . The filtrate was concentrated and dried on a rotary evaporator, then dissolved again and filtered. The obtained sample solution was desalted using an electrodialyzer as necessary to obtain a sample for sugar composition analysis.
[0050]
The sugar composition analysis of the soluble carbohydrate was performed by combining HPLC (high performance liquid chromatography) and GLC (gas liquid chromatography). First, 20 μl of a soluble saccharide sample solution adjusted to a sugar concentration of about 3% is analyzed under the following HPLC conditions, and the peak area of each saccharide is divided by the sum of the peak areas of all saccharides. Then, the composition of the saccharide was determined in percentage for each degree of polymerization.
[0051]
(HPLC conditions)
Column: MCIGEL CK08EC (Ca type)
Eluent: Pure water
Flow rate: 0.6ml / min
Column temperature: 75 ° C
Detector: Differential refractometer
[0052]
Subsequently, in order to analyze in more detail about carbohydrates (disaccharides and trisaccharides) that are insufficiently separated only by HPLC analysis, the samples were subjected to GLC analysis under the conditions shown below.
[0053]
(GLC conditions)
Column: 2% Silicon OV-17 / Chromosolv W / AW / DMCS
(Inner diameter 3mm x length 2m, stainless steel column)
Carrier gas: Nitrogen, Carrier gas flow rate: 40 ml / min
Inlet temperature: 330 ° C Detector temperature: 330 ° C
Column temperature: Hold at 160 ° C for 2 minutes, then run up to 320 ° C at 7.5 ° C per minute and run at 320 ° C for 16 minutes
Combustion gas: Hydrogen, Combustion gas flow rate: 35 ml / min
Auxiliary gas: Air, Auxiliary gas flow rate: 600ml / min
Detector: FID
The saccharide sample was measured in advance as a TMS (trimethylsilyl) derivative.
Phenyl-β-D-glucoside was used as an internal standard substance, and the composition was calculated for each degree of polymerization of the saccharide based on the peak area of each saccharide relative to the peak area of the internal standard substance.
[0054]
HPLC analysis values determined for each degree of polymerization of carbohydrates based on the composition of each carbohydrate separated by GLC analysis The ratio Examples were allocated to determine the sugar composition in the sample. The analysis results of the soluble saccharide sugar composition of breads 1, 2, 3 and 4 are shown in Table 9.
[0055]
[Table 9]

[0056]
Even in bread that contains only easily fermentable sugar as soluble sugar, malt oligosaccharides such as maltose, maltotriose, maltotetraose and lactose, which are difficult to ferment, are used as soluble sugar in bread after baking. (Lactose) was detected. The non-fermentable sugars detected in spite of the fact that they are not blended are derived from other commercially available blended raw materials, maltooligosaccharides are derived from active gluten, and lactose (lactose) is derived from skim milk powder. there were. In bread containing only sugar, sugar did not remain after fermentation and baking, and almost all of it was hydrolyzed to produce glucose and fructose, which were used for fermentation. On the other hand, as part of the soluble carbohydrates, breads containing maltose, maltitol and maltose, which are difficult-to-fermentable carbohydrates, and an equal mixture of α, α-trehalose, respectively, are hardly fermented. It was confirmed that most of them remained in the bread after baking without being decomposed.
[0057]
Inferior-fermentable carbohydrates accounted for 50% or more of the soluble carbohydrates of bread obtained by blending and baking difficult-fermentable carbohydrates as a soluble carbohydrate as a raw material. In the control bread containing only sugar, which is an easily fermentable sugar, the content of the hardly fermentable sugar (derived from gluten and skim milk powder) in the soluble sugar was about 33%, which was less than 50%. In the bread of the present invention, the easily fermentable carbohydrate is preferentially used for fermentation by baker's yeast, so that the hardly fermentable carbohydrate in the soluble carbohydrate occupies 50% or more. Moreover, from the result of the soluble saccharide content of Table 8 and the non-fermentable saccharide content of Table 9, the bread 1 containing only sugar contains the non-fermentable saccharide about 2.5% of the bread weight. In contrast, Bread 2, Bread 3 and Bread 4 blended with an equal mixture of maltose, maltitol and maltose and α, α-trehalose were 4.8%, 5.9% and 5% of the bread weight, respectively. .1% non-fermentable carbohydrate content was exhibited, all 3% or more.
[0058]
From the above experimental results, according to the present invention, gluten together with rice flour and water in the rice flour is 85% to 115%, preferably 92% to 107%, easily fermentable carbohydrates and hardly fermentable carbohydrates. In addition, the soluble saccharide consisting of: from 9% to 25%, preferably from 12% to 20% in terms of anhydride, more preferably from among the soluble saccharides, Manufactured by adding 6% or more of one or more sugars selected from oligosaccharides or sugar alcohols excluding sugar to rice flour, compared to conventional fermented bread using rice flour containing gluten It became clear that fermented bread with excellent workability at the time and quality (appearance, taste, preservability, etc.) could be prepared, rice milling industry, flour milling industry, bakery industry, catering industry, restaurant industry, Cold food industry, convenience store Store, activates the food distribution industry, such as a supermarket, can contribute greatly to the improvement of consumption expansion and Japan's food self-sufficiency rate of rice.
[0059]
Hereinafter, the present invention will be described in more detail with reference to specific examples, but the present invention is not limited to these examples.
[0060]
[Example 1]
<Rice flour mountain bread>
Gluten-containing rice flour (produced by Saito Flour Mills Co., Ltd., trade name “rice flour (for bread)”) 118 parts by mass (100 parts by mass as rice flour), sugar 3 parts by mass, refined maltose (Hayashibara Co., Ltd.) Commercial sales, 6 parts by mass of the product name “Saint Malto S” (maltose content 92% or more), high-purity water-containing crystal trehalose (trade name “Treha” (trehalose content 98% or more)) sold by Hayashibara Shoji Co., Ltd. 5 parts by mass in terms of conversion, cellulose derivative (Daiichi Kogyo Seiyaku Co., Ltd., trade name “Serogen” (carboxymethylcellulose sodium) 2 parts by mass, salt 2 parts by mass, marine yeast (Sankyo Fu Co., Ltd.) 2.5 Part by weight, 10 parts by weight of fresh cream, 5 parts by weight of unsweetened condensed milk, 4 parts by weight of shortening, 90 parts by weight of water, mixed at 23 ° C., 6 minutes at low speed, 3 minutes at medium speed, The dough was made by mixing at medium speed for 4 minutes and then fermented for 50 minutes using the floor time.The dough was divided into a split specific volume of 3.5 (234 g × 4 pieces) and rounded. After taking the bench time for a minute, it was put into a 3.5cm container under the mold and formed into a mountain bread and fermented for 50 minutes in a proofer at 40 ° C and 80% humidity. Bake for 45 minutes in an oven at 230 ° C. and 200 ° C., to prepare rice flour mountain bread.
[0061]
The dough prepared in this example is not sticky, has good operability and mechanical suitability, and the fermentation time in the floor time process and the proofing process is shortened compared to the case where flour is used, but the dough expands during fermentation. Were the same and the workability was good. In addition, the completed mountain bread had a large increase in volume, plumply, good color tone, good cross-section, and good taste. Furthermore, the texture of the bread after leaving it in the refrigerator (5 ° C.) for one week was almost unchanged, and no rustiness due to curing was observed, and the storage stability was also good.
[0062]
[Example 2]
<Rice flour mountain bread>
Gluten-containing rice flour (produced by Saito Flour Mills Co., Ltd., trade name “rice flour (for bread)”) 118 parts by mass (100 parts by mass as rice flour), sugar 3 parts by mass, refined maltose (Hayashibara Co., Ltd.) Commercial sales, product name “San Mart S” (maltose content 92% or more) 3 parts by weight, maltosyl α, α-trehalose-containing syrup (trade name “Hellodex” (maltosyl α, α-trehalose) 8 parts by mass in terms of anhydride), cellulose derivative (Daiichi Kogyo Seiyaku Co., Ltd., trade name “Serogen” (carboxymethylcellulose sodium) 2 parts by mass, salt 2 parts by mass, marine yeast (Sankyo) (Food Co., Ltd.) 2.5 parts by weight, fresh cream 10 parts by weight, sugar-free condensed milk 5 parts by weight, shortening 4 parts by weight, water 90 parts by weight in a mixer at 23 ° C., low speed 6 minutes, The mixture was kneaded at a speed of 3 minutes, paused, and then mixed at a medium speed for 4 minutes to prepare a dough, which was then fermented for 50 minutes as a floor time. 4 pieces) and rounded, and after taking a bench time of 20 minutes, put it in a 3.5 cm container under a mold and mold it into a mountain bread, then use a proofer at 40 ° C and 80% humidity for 50 minutes. After the fermentation was completed, the rice flour was baked in an oven at 230 ° C. and 200 ° C. for 45 minutes to prepare rice flour mountain bread.
[0063]
The dough prepared in this example is not sticky, has good operability and mechanical suitability, and the fermentation time in the floor time process and the proofing process is shortened compared to the case where flour is used, but the dough expands during fermentation. Were the same and the workability was good. In addition, the completed mountain bread had a large increase in volume, plumply, good color tone, good cross-section, and good taste. Furthermore, the texture of the bread after leaving it in the refrigerator (5 ° C.) for one week was almost unchanged, and no rustiness due to curing was observed, and the storage stability was also good.
[0064]
[Example 3]
<Rice-coupe bread>
100 parts by weight of upper powder (sales of Hyakujo Nutri Co., Ltd., trade name “Upper powder blue”), 18 parts by weight of gluten (sold by Chiba Flour Mills Co., Ltd., trade name “Glitch A”), 3 parts by weight of sugar, Purified maltose (sales by Hayashibara Shoji Co., Ltd., trade name “Sanmalto S” (maltose content 92% or more)) 12 parts by mass, salt 2 parts by mass, marine yeast (manufactured by Sankyo Fuso Co., Ltd.) 2.5 parts by mass, raw Apply 10 parts by weight of cream, 5 parts by weight of unsweetened condensed milk, 4 parts by weight of shortening, and 85 parts by weight of water, knead at 23 ° C. for 6 minutes at low speed and 3 minutes at medium speed. The dough was made by mixing for 4 minutes. This was then fermented for 50 minutes as floor time. The dough was divided and rounded, formed into a cupe bread, took a bench time of 20 minutes, and then fermented for 50 minutes in a proofer at 40 ° C. and 80% humidity. After the completion of fermentation, it was baked for 45 minutes in an oven at 230.degree.
[0065]
The dough prepared in this example is not sticky, has good operability and mechanical suitability, and the fermentation time in the floor time process and the proofing process is shortened compared to the case where flour is used, but the dough expands during fermentation. Were the same and the workability was good. Moreover, the completed cupe bread had a large increase in volume, swelled plumply, had a good color tone, had a good cross-section, and had a good taste. Furthermore, the texture of the bread after leaving it in the refrigerator (5 ° C.) for one week was almost unchanged, and no rustiness due to curing was observed, and the storage stability was also good.
[0066]
[Example 4]
<Rice flour butter roll>
100 parts by weight of upper powder (sales of Hyakujo Nutri Co., Ltd., trade name “upper powder blue”), 18 parts by weight of gluten (sold by Chiba Flour Milling Co., Ltd., trade name “Glitch A”), 8 parts by weight of sugar, 5 parts by mass of high-purity water-containing crystal trehalose (Hayashibara Shoji Co., Ltd., registered trademark "Treha" (trehalose content 98% or more)), maltitol (Hayashibara Co., Ltd., trade name "powder mabit" (maltitol content) 93.5%) 5 parts by weight, 1.7 parts by weight of salt, 2 parts by weight of skim milk powder, 2 parts by weight of marine yeast (manufactured by Sankyo Fu Co., Ltd.), 12 parts by weight of whole egg, 10 parts by weight of unsalted butter, milk 20 parts by mass and 75 parts by mass of water were put into a mixer, kneaded at 24 ° C. at a low speed of 6 minutes and a medium speed of 5 minutes, paused, and further kneaded at a medium speed for 4.5 minutes to prepare a dough. , Fermented for 50 minutes using this as floor time The dough was divided into 40 g and rounded, and after taking a bench time of 20 minutes, fermentation was carried out for 50 minutes in a proofer at 40 ° C. and 80% humidity. Then, baking was carried out for 7 minutes in an oven at 200 ° C. to prepare a rice flour butter roll.
[0067]
The dough prepared in this example is not sticky, has good operability and mechanical suitability, and the fermentation time in the floor time process and the proofing process is shortened compared to the case where flour is used, but the dough expands during fermentation. Were the same and the workability was good. In addition, the resulting butter roll had a large volume increase, plumped, good color tone, good cross-section, and good taste. Furthermore, the texture of the bread after leaving it in the refrigerator (5 ° C.) for one week was almost unchanged, and no rustiness due to curing was observed, and the storage stability was also good.
[0068]
[Example 5]
<Rice bread cake>
100 parts by weight of rice flour containing gluten (made by Saito Flour Mills Co., Ltd., trade name “Komeno flour (for bread)”), maltose (sales by Hayashibara Corporation, trade name “San Mart” (maltose content 87% or more) ) 9 parts by weight, reduced palatinose (Mitsui Sugar Co., Ltd., trade name “Palatinite”) in terms of anhydride, 6 parts by weight, 15 parts by weight of sugar, 1 part by weight of salt, 3 parts by weight of nonfat dry milk, marine yeast (Sankyo Fu Co., Ltd. )) 3.5 parts by weight, 5 parts by weight of whole egg, 10 parts by weight of unsalted margarine, 7 parts by weight of liquor, and 85 parts by weight of water, mixed at 23 ° C at low speed for 5 minutes and medium speed at 5 minutes. After the suspension, the mixture was further mixed for 2 minutes at medium speed to prepare a dough. This was then fermented for 50 minutes as floor time. The dough was divided into 40 g and rounded. After taking a bench time of 20 minutes, the dough was shaped and subjected to fermentation for 50 minutes in a proofer at 40 ° C. and 80% humidity. After the completion of the fermentation, baking was carried out for 8 minutes in an oven at 220 ° C. and 200 ° C. to prepare rice flour confectionery bread.
[0069]
The dough prepared in this example is not sticky, has good operability and mechanical suitability, and the fermentation time in the floor time process and the proofing process is shortened compared to the case where flour is used, but the dough expands during fermentation. Were the same and the workability was good. In addition, the finished bread had a large volume increase, plump, good color tone, good cross-section, and good taste. Furthermore, the texture of the bread after leaving it in the refrigerator (5 ° C.) for one week was almost unchanged, and no rustiness due to curing was observed, and the storage stability was also good.
[0070]
【The invention's effect】
As is clear from the above description, according to the present invention, it is easy to produce a fermented bread excellent in quality (appearance, taste, storage stability, etc.) using rice flour as a raw material.
[0071]
Accordingly, the establishment of the present invention is based on rice flour, which has not been practically used in spite of various studies so far. For example, bread, coppe bread, sweet bread, French bread, German bread, Offers new production methods for various breads such as grape bread, bagels, Danish breads, pretzels, pies, scones, steamed cakes, Chinese buns, yeast donuts, pizza or naan, with excellent appearance, taste and shelf life The present invention makes it easy to supply high-quality fermented bread, and the present invention activates the rice distribution industry, flour milling industry, bread industry, food industry, restaurant industry, cold food industry, convenience store, supermarket and other food distribution industries. Not only can it be made easier, but it also greatly contributes to the expansion of rice consumption and the improvement of food self-sufficiency in Japan.

Claims (5)

Gluten with rice flour, with respect to rice flour, water and 85 w / w% or more 115w / w% or less, the soluble saccharides composed of the easy fermentable carbohydrates and hardly fermentable carbohydrate on a dry solid basis 12 w / w% or more 20 a w / w% or less under the manufacturing method of fermented bread comprising the step of fermenting containing organic allowed fabric, flame fermentable carbohydrates is, alpha, alpha-trehalose with alpha, hardly fermentable than alpha-trehalose The dough contains 9 w / w% or more and 17% or less of non-fermentable saccharides in terms of anhydride relative to rice flour, and α, α-trehalose is anhydrous relative to rice flour. The manufacturing method of the fermented bread characterized by containing less than 6 w / w% in product conversion . The method for producing fermented bread according to claim 1, wherein the non-fermentable oligosaccharide other than α, α-trehalose is maltose . The method for producing a fermented bread according to claim 1 or 2 , wherein the sugar alcohol is maltitol . The method for producing a fermented bread according to any one of claims 1 to 3, wherein the easily fermentable sugar is sucrose . The method for producing a fermented bread according to any one of claims 1 to 4, wherein the dough contains a water-soluble polysaccharide in an amount of 0.5% to 5% based on rice flour .