JP4451167B2 - Rice flour for bread production and bread production method using rice flour - Google Patents

Description

  The present invention relates to rice flour for bread production and a method for producing bread using rice flour.

  In recent years, with the reduction of rice consumption, various production methods for foods made from rice have been proposed. Among them, rice (rice flour) that can be eaten by allergic patients such as wheat flour and eggs. There is a bread manufacturing method using

  This method for producing bread using rice (rice flour) is to produce bread by using rice as the main ingredient, adding gluten to form bread dough into a sponge, and further adding additives such as salt and sugar.

By the way, gluten is a substance contained in cereals such as wheat flour. Usually, water is added to wheat flour and kneaded thoroughly, and the kneaded material is washed with a dedicated washing device to wash away the starch contained in the wheat flour. , dried, Ru der those produced by passing through a grinding process. Rice does not contain this gluten.

  However, bread dough made by adding gluten to rice flour has a very brittle nature, for example, there is a problem that the material breaks or has holes in the fermentation and baking stages after adding yeast. Yes.

  In addition, bread produced by adding gluten to rice flour has a much shorter stabilization time for the viscoelasticity of the dough compared to bread produced using wheat flour as a raw material. Remarkably, there is a problem that the expiration date is as short as about 2 days. For this reason, in bread using rice flour as a raw material, it has been difficult to stably produce the product.

  In addition, as described above, bread dough obtained by adding gluten to rice flour has a very brittle nature, so it is very difficult to produce by the same production process as wheat flour bread, and therefore a special production process is introduced. This has been an obstacle to the spread of bread made from rice flour.

  By the way, as a bread manufacturing method using rice flour as a raw material and not using gluten, Japanese Patent Laid-Open No. 2003-189786 (hereinafter referred to as a conventional example) has been proposed.

  This conventional example can produce sponge-like bread without using gluten by adding saccharides, fats, eggs, etc. as needed to the main ingredients consisting of rice flour, yeast and water. To do.

  According to this conventional example, a sponge-like tissue can be formed without using gluten by utilizing the thermocoagulability of egg white.

  However, the conventional example has a problem that a very large amount of egg white must be used in order to produce bread in a sponge form.

  Therefore, the bread produced by the conventional example has a strong egg white odor, and this lacks the unique flavor of bread, making it impossible to produce bread with high commercial value.

  In addition, bread produced using a large amount of egg white quickly becomes hard, and causes inconveniences such as being unable to eat unless toasted the next day.

  Furthermore, the conventional example cannot naturally eat egg allergy patients.

  Therefore, although the conventional example can produce a sponge-like bread without using gluten, it has various problems and it can be said that there is still room for improvement.

  The present invention makes it possible to produce a sponge-like bread by the same production process as the conventional flour bread production process without using gluten. Bread manufacturing that can stably produce high-product-value products that have good storage stability, can be manufactured at low cost, and can be produced safely even by allergic patients To provide rice flour.

  The gist of the present invention will be described with reference to the accompanying drawings.

A rice flour for bread making gluten used in the production of bread is not blended, consists of a non-glutinous rice powder and alpha phased non-glutinous rice powder that is not turned into alpha, guar gum is formulated as polysaccharide thickeners further, alpha The present invention relates to rice flour for bread production, characterized in that amylase is removed and β-amylase is blended.

Moreover, in the rice flour for bread manufacture of Claim 1, the oil- in- water type emulsifier is mix | blended, It concerns on the rice flour for bread manufacture characterized by the above-mentioned.

Moreover, in the rice flour for bread manufacture of any one of Claim 1, 2, it is related with the rice flour for bread manufacture characterized by the nutrition material which has proteolytic activity being mix | blended.

The mixing ratio of the rice flour for bread making according to any one of claims 1, 3, and japonica type rice flour that is not turned into alpha, the japonica type rice flour ized alpha is 99 parts to 90 parts: 1 part to 10 It is related to the rice flour for bread manufacture, characterized in that it is set in the section.

Further, in rice flour for bread making according to any one of claims 1 to 4, with respect to rice flour mixture 100 parts consisting of japonica type rice flour and alpha phased japonica type rice flour that is not turned into alpha, guar gum as thickening polysaccharides Is a rice flour for bread making, characterized in that 0.1 part to 3.0 parts are blended.

Further, a bread production method using a rice flour, a non-glutinous rice powder that is not turned into alpha, and japonica type rice flour made into alpha, mixed with guar gum as a thickening polysaccharide, a β-amylase to remove alpha-amylase forming a pan dough, relates to a bread making method using the rice flour and firing fermenting this dough.

Further, a bread production method using the rice flour, the japonica type rice flour that is not turned into alpha, and japonica type rice flour made into alpha, mixed with guar gum as a thickening polysaccharide, a β-amylase to remove alpha-amylase forming a pan dough, relates to a method for producing bread using rice flour, characterized in that steaming fermenting this dough.

A bread manufacturing method using rice flour according to any one of claims 6 and 7, wherein a bread dough is formed by adding an oil- in- water emulsifier to form bread dough. It is related to.

Moreover, in the manufacturing method of the bread using the rice flour of any one of Claims 6-8, the nutrition material which has a proteolytic activity is mix | blended, and bread dough is formed, The bread | yarn using the rice flour characterized by the above-mentioned It relates to a manufacturing method.

  Since the present invention is configured as described above, it is possible to produce sponge-like bread by the same production process as the conventional flour bread production process without using gluten. It is possible to stably produce high-value products with excellent shelf life and excellent shelf life, and can be manufactured at low cost, and even allergic patients can eat safely. It becomes the rice flour for bread manufacture which can manufacture bread which can be made.

  When the bread dough is formed using the rice flour of the present invention, a film is formed on the bread dough because the thickening polysaccharide blended in the rice flour has a high viscosity.

  And by fermenting the bread dough, carbon dioxide gas generated in the bread dough is held in the bread dough.

  Therefore, since the bread dough in which the carbon dioxide gas is held is baked, sponge-like bread is produced.

  In addition, the polysaccharide thickener has the characteristics that can stably maintain the physical properties of the dough, and therefore, the dough can be ruptured by repeated stirring of the dough, expansion by fermentation, degassing, and filling in the baking mold. There is no fear of generating a hole or a hole.

  Moreover, since thickening polysaccharides are cheaper than gluten, bread can be produced at low cost.

  In addition, since the rice flour of the present invention does not contain gluten separated from wheat flour as conventionally used, the bread dough does not become brittle, so that it breaks into the dough in the fermentation stage or baking stage. Will not occur or will not have holes.

  Further, since the gluten is not blended, the stability time of the viscoelasticity of the dough is not shortened, and the deterioration due to the extension of the fermentation time hardly occurs, so that the expiration date can be extended.

  Moreover, since the allergen substance is not contained in the rice flour of this invention, the bread | pan which can be eaten, for example by a wheat flour or an egg allergy patient is manufactured.

  Therefore, bread having high commercial value can be produced by using the rice flour of the present invention.

  As described above, the present invention can produce a sponge-like bread without using gluten. Moreover, the present invention is excellent in flavor, excellent in storage stability, and can be produced at low cost. Furthermore, it becomes an innovative rice flour for bread production that can produce bread that can be safely eaten by allergic patients.

  Examples of the present invention will be described.

  This example relates to rice flour for bread production used in bread production, mainly composed of rice flour, blended with thickening polysaccharides, β-amylase, and emulsifier, and further blended with gluten. It relates to rice flour.

  As rice flour, sticky rice flour is employed.

  The reason why the glutinous rice flour is used is that the starch in the glutinous rice flour has a function of fixing and maintaining the sponge-like structure formed by baking the dough.

  That is, the starch in the glutinous rice flour is gelatinized by heat at the time of baking the dough, and the gelatinized starch fixes and maintains the sponge-like tissue.

  In addition, the rice bran powder is blended with rice bran powder that has been completely pregelatinized.

That is, non-glutinous rice powder of the present embodiment, the non-glutinous rice flour have greens and α of adopts a those appropriate amount completely α phased non-glutinous rice flour.

  This pre-gelatinized rice flour is crushed after steamed, washed and soaked, polished rice is steamed with a steamer and then subjected to high temperature, roasting and rapid evaporation of water using a hot roll. can get.

  The reason why the α-glutinous rice flour is blended is to increase the water absorption of the bread dough and to promote the gelatinization of the starch in the rice bran flour due to the heating at the time of baking the brown rice flour. Thereby, sponge-like structure | tissue is fixed and maintained better. In addition, by blending pregelatinized rice flour, the action of β-amylase described later on this pregelatinized rice flour can be exhibited in a wide temperature range from a low temperature range to a deactivation temperature due to an increase in product temperature during firing. It becomes possible.

  The thickening polysaccharide is a substance that can absorb and hold water several tens of times its own weight, such as guar gum, xanthan gum, locust bean gum, or pectin, and can exhibit high viscosity. In addition to serving as a binder, it is formulated to form and maintain a sponge-like structure during and after fermentation.

  Moreover, since this thickening polysaccharide has a high viscosity, it forms a film on the bread dough, thereby confining the carbon dioxide gas generated in the bread dough during fermentation, and by baking the bread dough, A texture can be formed.

  In addition, the polysaccharide thickener has the property of stably maintaining the physical properties of the dough, and the dough is broken or perforated by repeated stirring of the dough, expansion by fermentation, degassing, and filling in the baking mold. It has the property of suppressing the occurrence.

  Further, as described above, the thickening polysaccharide is excellent in water absorption, so that the moisture content in the bread dough can be increased, and the gelatinization of starch in the rice flour is promoted.

  β-amylase is a starch-degrading enzyme having a property that micelles of raw starch (β-starch) specifically act on starch (α-starch) swollen and disintegrated by heating.

  That is, β-amylase is obtained by removing α-amylase from soybean extract (“Biozyme M5” manufactured by Amano Enzyme Inc.).

  This β-amylase is blended to maintain the physical properties after firing.

  In addition, β-amylase has the property of decomposing part of starch molecules in the α-glutinized rice flour to produce various types of saccharides such as maltose, oligosaccharides, and dextrins. Along with the low molecular weight starch remaining in the bread dough, it has the property of suppressing the aging (curing) of the starch after the starch (raw starch) in the unpolished rice flour before heating is gelatinized by heating.

That is, the gelatinization onset temperature by heating the starch in the non-glutinous rice flour (alpha reduction to name have non-glutinous rice flour) (raw starch) is 62 ° C. to 63 ° C., in the temperature, amylase so-called lost consisting proteins Since it becomes an active state, even if β-amylase is added to raw starch alone, the above-described effects cannot be obtained.

  In this respect, in this example, by blending the α-glutinous rice flour at an appropriate ratio, β-amylase can be actively acted on, and an intermediate degradation product having a high anti-aging effect can be produced, or in terms of quality maintenance. It is possible to produce low-molecular substances with more important meaning.

  Further, as β-amylase, it is preferable to carefully select one that does not contain α-amylase derived from soybean or the like. That is, amylase derived from malt such as barley malt, which is widely used in producing saccharified products such as malt, starch syrup, and rice bran, is a mixture of liquefied (α) and saccharified (β) When blended with bread dough, the starch in the bread dough is liquefied and hinders tissue formation, making it difficult to use. Furthermore, when a single preparation of α-amylase, which is a general enzyme preparation, is blended in breadmaking, the starch that has been pregelatinized is quickly liquefied, and the effect is remarkably expressed. Unsuitable.

  Further, the thickening polysaccharide of this example can be used without any problem even if mushrooms or fruits containing proteolytic enzymes are used as they are, or a reducing substance such as L-cysteine is added. It can be manufactured, and this has the feature that the versatility of the secondary material is extremely high.

  The emulsifier is blended to further improve the bread structure, and an emulsifier having a function of dispersing oils and fats in water in a uniform and emulsified state is employed. That is, those having the function of forming an oil-in-water emulsion are employed.

  Specifically, emulsifiers improve the wettability of bread, stabilize the dispersed phase, improve the dispersibility of fats and oils, interaction between emulsifier and lipid, interaction between emulsifier and starch surface, and between emulsifier and protein. They are added for the purpose of interaction and emulsifier-starch complex formation, and their actions are related to each other and express their respective effects in the bread-making process (Science of Bakery Materials, p219. Stocks). Company Korin.)

  The emulsifier of this example is characterized in that gluten is not used at all, and the water content of the product is 45% or more. The emphasis is on uniformly dispersing fats and oils in bread dough containing a large amount of water. The emulsifier which can achieve the purpose is selected and used.

That is, hydrolysis rate of the non-glutinous rice flour 100% pan of this embodiment is around 100% relative non-glutinous rice flour mixture (alpha reduction by non-glutinous rice flour have name with and alpha phased non-glutinous flour), before and after 65% of wheat flour, It is significantly higher than 75% -80% of gluten mixed rice flour bread.

  Therefore, the moisture content of the bread produced according to the present example is 45% or more, and has a property that it is markedly high, 34% to 36% of wheat flour bread and 38% to 40% of gluten mixed rice flour bread.

  Therefore, since the bread dough of this example contains a lot of moisture, it is difficult to uniformly disperse the fats and oils in the bread dough when the fats and oils are added. However, it is conceivable that sufficient volume cannot be obtained and that the texture of the internal phase is rough and uneven, but the occurrence of the problem is prevented by adding an emulsifier.

  Nutritional materials such as vegetables, potatoes, fruits, mushrooms, beans, seaweeds and the like are added to the sticky rice flour of this example.

  Nutrient materials such as vegetables are added in a raw state, a dried state, or a heat-treated state. In addition, nutritional materials such as vegetables are added as they are without being subjected to processing such as crushing, grinding, crushing, or the like.

  It is preferable to use these nutritional materials in combination of different kinds and states in arbitrary amounts. Of course, the nutrient material may be added alone.

  By adding nutritional materials such as vegetables, it is possible to diversify products, impart health functionality, improve the strength of sponge-like tissues, and improve physical properties.

  In other words, since 75% of rice is starch-based substance, starch produced from rice flour tends to lack protein, vitamins, minerals, dietary fiber, and other nutritional components essential for health maintenance. It becomes a state.

  Therefore, by adding bread and other nutritional ingredients such as vegetables together with rice flour, it will be possible to provide bread that contains nutritional components in a well-balanced manner, and further improve diseases such as lifestyle-related diseases. It is also possible to provide a product incorporating the intended health functional ingredient.

  In addition, for example, by adding a material containing dietary fiber such as vegetables (including mugwort, Oyamabokuchi, other native species and cultivated products), the bread is made highly moist (eg, about 50% moisture content). It is possible to prevent cracking of the skin, and to obtain high effects such as an appearance and shape improvement effect such as volume increase, an improvement effect of bread structure such as homogenization of the texture of the inner phase, and a further improvement in taste.

  In this example, enzyme-treated rice flour was used as the glutinous rice flour. However, other than this, rice flour obtained by two-stage milling, water ground flour, and upper fresh flour were used as a barrel mill, roll mill, impact It can be used alone or in combination at an appropriate ratio, such as those produced using a type mill.

  Next, the compounding quantity of a present Example is demonstrated.

Non-glutinous rice powder of the present embodiment, the non-glutinous rice flour have greens and α of the mixing ratio of the α phased non-glutinous flour, 99 parts to 90 parts: set to 1 to 10 parts.

Further, with respect to 100 parts of a mixture of the α reduction to name it has rice flour and α phased rice flour, polysaccharide thickener is blended 3.0 parts 0.1 parts. The applicant has confirmed that by blending the thickening polysaccharide at this blending ratio, the action effect of the thickening polysaccharide, that is, it is possible to produce a sponge-like bread by forming a cell membrane in the bread dough. The most desirable blending ratio is 1.5 parts to 2.0 parts.

  Moreover, the mixing | blending ratio of an emulsifier is mix | blended 0.5 parts-5.0 parts with respect to 100 parts of rice flour mixtures. The applicant confirmed that by blending the emulsifier at this blending ratio, the effect of the emulsifier, that is, the bubble film formed on the bread dough can be made fine and the volume of the bread after baking can be secured. ing. The most desirable blending ratio is about 3.0 parts.

  Further, the blending ratio of β-amylase is 0.01 to 0.10 parts (saccharification power 4000 IU / g) with respect to 100 parts of rice flour mixture. The amount of β-amylase is different between summer when the temperature is high and winter when the temperature is low. When summer is 1, the winter is set to 1.5 to 2.0 times. By blending β-amylase at this blending ratio, the effect of β-amylase, that is, good physical properties can be obtained, and the softness of the bread after baking can be maintained. The most desirable is 0.03 to 0.05 part.

  In addition, the amount of the nutritional material such as vegetables is appropriately set and changed depending on what kind of bread is manufactured.

  Since this example is configured as described above, it is possible to produce a sponge-like bread by the same production process as the conventional flour bread production process without using gluten. It is possible to stably produce high-value products with excellent flavor and excellent shelf life, and it can be manufactured at low cost, and even allergic patients can eat safely. It becomes rice flour for bread production that can produce bread that can be made.

  That is, since the thickening polysaccharide is blended, a film is formed on the bread dough, and the bread dough is fermented in this state, so that the carbon dioxide gas generated by the fermentation can be held in the bread dough and is baked to form a sponge. Bread can be produced.

  In addition, thickening polysaccharides can maintain the physical properties of dough more stably than gluten used in the past, so the dough is repeatedly stirred, expanded by fermentation, degassed, and filled into baking molds. There is no concern that the bread will tear or have a hole even if it is performed.

  In addition, since thickening polysaccharides are cheaper than gluten, bread can be produced at low cost. Specifically, the polysaccharide thickener has a cost of about 1/3 as compared with the conventional rice flour mixed with 15% to 17% gluten, and the production cost is reduced accordingly.

  In addition, since the rice flour of this example does not contain gluten, the bread dough does not become brittle, which may cause tears or holes in the bread dough during the fermentation stage or baking stage. Absent.

  Moreover, since the gluten is not blended, the stability time of the viscoelasticity of the bread dough is not shortened and the deterioration due to the extension of the fermentation time hardly occurs, so that the expiration date can be extended.

  In addition, the bread produced in this example uses 100% rice flour, and can increase the moisture content by 5% or more compared to rice bread containing gluten, which ensures good shelf life and high distribution stability. You can get a product.

  In addition, among the thickening polysaccharides, for example, specially using guar gum having a high ability to form a bubble film, and by adding an oil-in-water type emulsifier, the added oil and fat is dispersed in the dough in an emulsified state, The smooth sliding effect of the dough molecules is generated, the extensibility of the dough can be further improved, the swelling becomes good, and a product with sufficient volume can be obtained. In addition, in the production of low-protein bread etc., there is a method of adding thickening polysaccharides, but it is a technique centered on simply retaining carbon dioxide in the tissue, the bread dough is inferior and the swelling is poor It is difficult to get enough bread.

  In addition, by causing β-amylase to act on α-glutinous rice flour, starch is reduced in molecular weight, and as a result, a portion of the water retained by α-ization is released, which is sufficient when gelatinizing raw starch. It works to supply moisture. At the same time, the degradable organisms bring about an anti-aging effect of the gelatinized starch, and the shelf life is improved. In addition, in the technology of adding pregelatinized amylase, it is added mainly for the purpose of reducing stickiness only by decomposing the heat-damaged part due to heat generation during rice flour production, and therefore the shelf life is poor. Only a good product.

  In addition, by selecting and using nutritional materials such as vegetables, the purpose is to respond to food allergies, supplement nutrition, improve health functions, reduce calories caused by higher moisture content, and handle difficult chewing people. A variety of bread can be produced.

  In addition, the rice flour for bread production of this example is expected to promote the rice processing industry, the bread making industry, and related industries, promote local production for local consumption, and increase consumption of rice.

  In other words, the annual rice consumption per capita is now around 62kg, and is steadily decreasing. As a result, it has an inventory of over 1.5 million tons in Japan, and rice farmers are forced to reduce their production by 35% for production adjustment. Today, as policies are being developed, the resolution has become an urgent and important political issue.

  On the other hand, the number of patients who develop allergic symptoms in wheat, eggs, dairy products, buckwheat, peanuts, etc. is accelerating the increase and has become a serious social problem. All foods that use additives have been required to be labeled.

  However, in order to provide foods that respond to the aforementioned food allergies, promote local production for local consumption, develop new products such as convenience stores, and further dramatically increase the consumption of rice flour, the new Product development is strongly demanded as a challenge today.

  This example was made to solve the problems described above, and 100% rice flour and excellent shelf life without adding any gluten constituting 5 to 30 parts out of 100 parts rice flour mix so far. It is possible to provide a variety of rice bread that is a combination of various secondary ingredients.

  The raw materials used are generally commercially available and easily available, and can be used without any modification of existing equipment.

  In addition, since the combination of raw materials is wide and technical difficulty is not high, it is easy to accept in the bakery industry.

  Moreover, since the social needs for food allergies are high, the possibility of practical use is judged to be extremely high.

  Hereinafter, experimental examples specifically showing the effects of the present embodiment will be shown.

Experimental Example 1: Selection of thickening polysaccharide (hereinafter referred to as gum) In Experimental Example 1, what bread is produced when each of thick gum, xanthan gum and locust bean gum is used. It is confirmed.

This embodiment, a mixture 2 parts of guar gum to (non-glutinous rice flour have greens and α of) 100 parts enzymatic treatment rice flour, a mixture of xanthan gum 2 parts to enzymatic processes rice flour 100 parts, the enzyme treatment rice flour Prepare 3 kinds of 100 parts by mixing 2 parts of locust bean gum, each containing 2 parts salt, 10 parts sugar, 3 parts skim milk, 10 parts shortening, 2 parts dry yeast, 90-95 parts water did. In actual production, equivalent to 500 parts of rice flour was used.

  The manufacturing process is to measure rice flour, gum and shortening in a stainless steel bowl, mix thoroughly by hand, and then add other ingredients dispersed and dissolved in water. Using a twin servo mixer manufactured, the raw materials were mixed at a first speed of 1 minute, and then mixed at a third speed for 5 minutes to prepare a dough.

  At this time, the appropriate hardness of the dough was judged to be slightly fluid and to flow down slowly. Subsequently, after transferring to another container and fermenting at 27 ° C for 2 hours, thoroughly agitate with bamboo spatula to degas, and put 900g each in a 1.5 斤 bread table and put it on top with rubber spatula. After flattening, it is fermented for about 60 minutes with a proofer at 35 ° C and 80% humidity, and baked in an oven at 200 ° C and 220 ° C without heating the lid for 35 minutes. The bread was allowed to cool at room temperature to produce bread.

  As a result, although all the gums were able to obtain a sufficient volume during the temporary fermentation and fermentation in the proof, the elongation of the kiln during firing, the depression of the center after cooling (caving), the formation state of the bubble curtain, Large differences in uniformity, taste, etc. were observed (see FIG. 1), and overall, guar gum was judged to have the highest suitability for use (see Table 1 below). In addition, guar gum is cheaper than 1 / 4.6 to 5.2 compared to the other two types, and the gum cost is about 1/3 compared to 15 to 17% gluten mix, reducing production costs. The effectiveness was suggested also in terms of making it.

  However, in terms of physical properties, it was confirmed that even if any gum was used, the softness was lost after a few days and it was in a state of vomit, and a combination of rice flour and gum alone could not provide a satisfactory product quality. .

  Therefore, it can be said that guar gum is preferable as the gum to be used, but it can be said that there is room for improvement in terms of quality in the combination of rice flour and gum alone.

Experimental example 2: Shape improvement by use of emulsifier Experimental example 2 was based on the results of experimental example 1 and confirmed the change in quality when emulsifier was added for the purpose of further improving the shape and cell membrane. It is.

  That is, in Experimental Example 2, 3 parts of an emulsifier spreader G manufactured by Nippon Riva Co., Ltd. was added to the raw material mixture containing 2 parts of guar gum in Experimental Example 1, and bread was manufactured by the same manufacturing process as in Experimental Example 1. . In this example, two types were prepared: a bread mold filled with 900 g of bread dough and a 1 kg filled bread dough, and the shapes of each baked were also compared.

  As a result, both the one filled with 900 g of bread dough and the one filled with 1 kg have a bulging shape without any depression at the center (see FIG. 2), and the thin foam film is uniformly dispersed in the inner phase. As a result, the softness and mouthfeel were further improved, and the extremely high quality improvement effect of blending the emulsifier was recognized (see Tables 2 and 3).

  In addition, the moisture content of the product was 45.2%, a significant increase compared to rice flour bread using gluten.

  Further, in the comparison of the dough filling amount, a shape having an excellent balance between length and width was obtained with 1 kg as compared with 900 g.

  In addition, the viscoelasticity of the dough added with gums is almost unchanged in the degassing process after mixing and after fermentation, and quality degradation due to gluten damage, such as when gluten is mixed, should be regarded as a problem. The superiority of not having been confirmed.

  Therefore, it can be said that by adding an emulsifier to the raw material mixture, it is possible to produce bread of excellent quality by improving the shape, taste and the like, and the moisture content is increased, so that the storage stability can be improved.

  Moreover, it can be said that the bread | pan of a good shape can be manufactured by setting much filling amount of dough.

Experimental Example 3 Preservation of Physical Properties by Addition of Pregelatinized Rice Flour (hereinafter referred to as 粳 α Flour), Emulsifier, and β-Amylase Experimental Example 3 is that 5 parts of 100 parts of enzyme-treated rice flour in Experimental Example 1 the alternative to Matsuya shop-made rice meal) Co., Ltd. (ie, not name and α of non-glutinous rice powder and α phased non-glutinous rice powder and 95 were mixed in 5), further Amano enzyme Co., Ltd. β-amylase Biozaimu M5 0.05 parts and the emulsifier used in Example 2 were used in combination, and bread was produced by the same production process as in Experimental Example 1.

  The amount of water added was 105 parts, which was recognized to be 10 parts higher than the enzyme-treated rice flour alone. In this example, the dough filling amount was 1.1 kg for the purpose of further improving the shape balance after firing.

  As a result, the shape is superior in volume compared to Example 2, the water content is increased by 1.5%, the texture of the inner phase is more fine and uniform than in Example 2, soft and excellent in melting, and in winter. Baking was not observed for 5 days at room temperature, and bread with improved texture and excellent physical property stability was obtained (see Tables 2 and 3 above).

  Therefore, it can be said that bread of even better quality can be produced by blending 粳 α powder, emulsifier, and β-amylase into the raw material blend.

Experimental Example 4: Bread Quality Using Fine Rice Flour without Enzyme Treatment Experimental Example 4 is an experiment on the quality of bread when employing rice flour without enzyme treatment instead of the enzyme-treated rice flour.

  That is, in order to compare with the enzyme-treated rice flour used in Experimental Example 1 and Experimental Example 2, the milled white rice was washed with water and subjected to intermediate drying using the experimental equipment of the facility to which the inventor belongs, and then airflow pulverization Using a machine, a fine rice flour not subjected to enzyme treatment with a particle size substantially the same as the particle size of the enzyme-treated rice flour was prepared.

  The raw material blending ratio and the production process were the same as in Example 2 (however, combined with β-amylase), but the amount of water required was 135 parts, which was found to be significantly higher than that using enzyme-treated rice flour. In this example, since the amount of water increased significantly, the dough filling amount was set to 1.2 kg in order to bring the solid content close to that of Example 3.

  As a result, a good fermentation process was observed in the proofing process, but shrinkage occurred during baking (equivalent to 900 g of dough produced with enzyme-treated rice flour) and the volume was insufficient (Tables 2 and 3 above). (See FIG. 3).

  In addition, the inner phase was formed into a soft dumpling without forming a bubble film, and the upper half was hollow.

  At the time of cutting, stickiness was remarkable, and it was difficult to cut by sticking to the kitchen knife, resulting in a very sticky texture and greatly different from the quality of bread. The reason for this is presumed that the sponge moisture could not be maintained because the product moisture was 53.0% and exceeded the solid content.

  Therefore, in Experimental Example 4, it can be said that it is difficult to produce high-quality bread due to an increase in the amount of water added.

Experimental Example 5: Quality of bread to which heated soybean powder was added Experimental example 5 was an experiment on the quality of bread when the heated soybean powder serving as a nutritional material was blended.

Experimental Example 5, the enzyme treatment rice flour 85 parts ur α powder 5 parts (beans circle made by Saito milling, Ltd.) 10 parts heating soybean powder, 110 parts of water were blended and other raw materials, the manufacturing process of Experimental Example 3 It manufactured according to.

  As a result, the burnt color of the epidermis was slightly thicker than that using rice flour, but it floated despite the increased water content, and was superior in volume compared to Experimental Examples 1 to 4. Obtained (see FIG. 4).

  In addition, the texture of the inner phase was uniform and fine, with excellent texture and umami in terms of taste, and high quality improvement effects such as maintaining softness and improving fluffiness (restorability) were recognized.

  Furthermore, improvement in nutritional balance due to high protein content, improvement in nutritional value brought about by the high amino acid score of the protein, and rice flour bread having health functional ingredients contained in soybeans were obtained.

  Therefore, it can be said that a bread excellent in shape, taste, texture, nutritional balance and the like can be produced by blending heated soybean powder.

Experimental Example 6: Applicability of Artemisia and Soybean Powder Experimental Example 6 is an experiment on the quality of bread blended with mugwort as a nutritional material and bread blended with mugwort and soybean powder.

  First, about bread which mix | blended mugwort, using 30 parts of frozen mugwort with respect to 100 parts of rice flour which mixed 95 parts of enzyme-treated rice flour and 5 parts of rice cake alpha powder, 60 parts of water added to the raw material mixture together with mugwort It was crushed with a mixer. The other raw materials were the same as in Example 3, and the amount of water added was 105 parts.

  As a result, the volume was the largest among the experimental examples (see FIG. 4), and a volume exceeding the experimental example 5 was obtained. In addition, the texture of the inner phase was the best, and it became a characteristic product that made use of a very smooth mouthfeel and mugwort flavor in terms of taste (see Tables 2 and 3 above).

  Next, for bread blended with mugwort and soybean powder, 30 parts of mugwort were added to the mixture of heated soybean powder of Experimental Example 5, and bread was produced by the same production process. More product than used was obtained. That is, although the moisture content was 51.7% and exceeded the solid content, the structure was good, the taste and smoothness were excellent, the hardness after standing at room temperature for 3 days was the softest in the examples and excellent in restorability. It was confirmed that the bakery method of this example can be used for various combinations of sub-materials. It was done.

  Therefore, it can be said that by blending mugwort and soybean powder, which are nutritional materials, it is possible to produce bread that is superior in quality and excellent in storage stability.

Experimental Example 7: Applicability of vegetables, mushrooms, potatoes, etc. Experimental Example 7 is an experiment on the quality of bread blended with vegetables, mushrooms, moss, etc., which are nutrient materials.

  In Experimental Example 7, spinach was boiled in boiling water for 2 minutes with 100 parts of rice flour mixture, then 20 parts of lightly squeezed after being exposed to water, and carrot peeled against 100 parts of rice flour mixture What mixed 20 parts of what was post-sliced, what mixed 20 parts of shiitake, and what mixed 10 parts of maitake were prepared. At this time, each of the vegetables and the like was blended by crushing with a juicer mixer together with a part of the water added to the raw material blend.

  Moreover, the bread-making aptitude was also examined for those obtained by pulverizing 10 parts of maitake, 10 parts of soybean powder, and those containing 5 parts of Yamato rice freeze-dried powder.

  Other raw materials, blending ratio, and manufacturing process were the same as in Example 3. However, Yamato FD powder contained a highly viscous component, so the guar gum was 1.5 parts.

  As a result, the shape and the quality of the inner phase after firing were both good, those with spinach added had a green color, those with carrots had an orange-yellow color, and products that exhibited the characteristics of each material. became. Those with shiitake added had a feeling of too strong aroma, but it was judged that a good product could be obtained by reducing the amount added. In addition, none of the maitake single-use area, the combination area with soybean powder, or the one to which Yamato FD powder was added was soft, and a soft and excellent mouthfeel product was obtained (see Table 4 below).

  In particular, even when maitake, which is considered to have the highest proteolytic activity among mushrooms, was added, no softening of the dough and no decrease in volume were observed. It was proved that the gums used as are not affected by proteolytic enzymes.

  Therefore, it can be said that the bread | pan which is further excellent in quality can be manufactured by mix | blending the spinach etc. which are nutrient materials like Experimental example 7. FIG.

  In addition, by selecting and blending any of a variety of nutritional materials, it is possible to obtain bread that exhibits the characteristics of the nutritional materials, and thus it can be said that bread that can meet various purposes can be manufactured. .

Experimental Example 8: Appropriate bread-making ability of rice flour by existing milling method Experimental Example 8 shows that enzyme-treated rice flour and non-enzymatically treated rice flour (hereinafter referred to as air-flow ground rice flour) are 95% of a 200 mesh sieve. It is known that existing rice flour differs greatly in particle size depending on the milling method, whereas fine rice flour passes to a certain extent. The finest shell rice flour has a 200-mesh passing rate of about 60%, and dry-roll milling is about half that amount, and it is a coarser rice flour than enzyme-treated rice flour and air-flow crushed rice flour. The bread making aptitude was compared when each was used alone. The raw material blending ratio other than rice flour (no addition of 粳 α powder) and the production process were the same as in Example 3.

  As a result, the volume, shape, and quality of the inner phase after firing were all good, but the coarsest grained dry roll milling and wet roll milling using rice flour had a rough feel and texture. An inferior tendency was observed (see Table 5 below). In order to improve this, it was judged appropriate to mix with fine-grained rice flour such as rice bran mill. On the other hand, rice flour milling is very water-absorbing and the bottom is bowl-shaped and has a paste-like texture. It was determined that mixing was appropriate.

  Therefore, when using the rice flour obtained by the existing milling method, it can be said that the effect of a present Example is acquired by mix | blending suitably the thing with a coarse particle size and the thing with a fine particle size suitably.

Experimental Example 9: Examination of Appropriate Addition Amount of Guar Gum Experimental Example 9 is an experiment on an appropriate blending amount of guar gum.

  That is, based on the results of Experimental Example 1, it was considered important to confirm the proper ratio of guar gum for producing high-quality rice flour 100% bread. Therefore, 0.5 to 2.0 parts are added at an interval of 0.5 part to the rice flour mixture of 95 parts of enzyme-treated rice flour and 5 parts of koji α flour, and the bread is made by the same raw material composition and production process as in Example 3. Manufactured.

  As a result, as the addition amount of guar gum increases, the water absorption rate, the rise and shape of bread moisture, the quality of the inner phase, and the taste become sequentially good, and a product that is substantially satisfactory with the addition of 1.5 parts is obtained. The best addition of 0 parts was obtained (see Table 6 below).

  Therefore, it was judged that the proper addition amount of guar gum in this example was in the range of 1.5 to 2.0 parts.

Experimental Example 10: Production of Steamed Bread Based on the raw material composition of Experimental Example 3, 20 parts of the enzyme-treated rice flour used were replaced with heated soybean powder, and 2 test sections were added with 20 parts of frozen mugwort , Prepare a slightly stiff dough with 10 parts lower water content than that for baking bread, ferment for 1 hour, squeeze into an aluminum foil cup, ferment in a proofer, and steam-heat for 20 minutes in a steamer Went.

  As a result, the ones using heated soybean powder had a slight shape shrinkage when taken out from the steamer (some of them did not shrink), but the ones that used mugwort also had a significant shrinkage as soon as the lid was opened. It became a plight.

  Therefore, when soybean powder and mugwort are used in combination, steamed bread cannot be produced well, and therefore there is room for improvement. However, when only heated soybean powder is used, steamed bread is produced well. I can say that.

It is explanatory drawing which shows the rice flour 100% bread manufactured by mix | blending a different gum. It is explanatory drawing which shows the rice flour 100% bread manufactured by changing the filling amount of the bread dough to a bread type | mold. It is explanatory drawing which shows the bread manufactured using the rice flour manufactured using the enzyme-treated rice flour, and the rice flour which does not carry out an enzyme treatment. It is explanatory drawing which shows the bread manufactured by mix | blending heated soybean powder, and the bread manufactured by mix | blending heated soybean powder and mugwort.

Claims (9)

A rice flour for bread making gluten used in the production of bread is not blended, consists of a non-glutinous rice powder and alpha phased non-glutinous rice powder that is not turned into alpha, guar gum is formulated as polysaccharide thickeners further, alpha Rice flour for bread making, characterized in that amylase is removed and β-amylase is blended. The rice flour for bread manufacture according to claim 1, wherein an oil- in- water emulsifier is blended. The rice flour for bread production according to any one of claims 1 and 2 , wherein a nutrient material having proteolytic activity is blended. In rice flour for bread making according to any one of claims 1, 3, and japonica type rice flour that is not turned into alpha, the mixing ratio of the japonica type rice flour ized alpha is 99 parts to 90 parts: 1 part to 10 parts Rice flour for making bread characterized by being set. In rice flour for bread making according to any one of claims 1 to 4, with respect to rice flour mixture 100 parts consisting of japonica type rice flour and alpha phased japonica type rice flour that is not turned into alpha, guar gum as thickening polysaccharides 0 Rice flour for bread making, characterized in that it is blended in an amount of .1 part to 3.0 parts. A breadmaker method using rice flour, a non-glutinous rice powder that is not turned into alpha, and japonica type rice flour made into alpha, mixed with guar gum as a thickening polysaccharide, a β-amylase, bread dough to remove alpha-amylase A method for producing bread using rice flour, characterized in that the bread dough is fermented and baked. A breadmaker method using rice flour, and japonica type rice flour that is not turned into alpha, and japonica type rice flour made into alpha, mixed with guar gum as a thickening polysaccharide, a β-amylase, bread dough to remove alpha-amylase A method for producing bread using rice flour, characterized in that this bread dough is fermented and steamed. The bread manufacturing method using the rice flour according to any one of claims 6 and 7, wherein a bread dough is formed by blending an oil- in- water emulsifier. A method for producing bread using rice flour according to any one of claims 6 to 8, wherein the bread dough is formed by blending a nutrient material having proteolytic activity. .

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