JP4786753B1 - Process for producing food dough for bread-like heated food and bread-like heated food - Google Patents

Abstract

The present invention provides a method for producing a food dough containing grains and a heated food that are excellent in flavor and texture, and that can maintain excellent flavor and texture for a long period of time.
The starch contained in the cereal is converted into α by cooking the cereal. The food dough and the heated food can be made sweet by containing the cooked grain in the food dough. In addition, the cooked cereal contained in the dough contributes to moisture retention of the food dough and the heated food, so that the elasticity and moisture of the food dough and the heated food can be maintained for a long period of time. The obtained food dough and heated food are excellent in flavor and texture, and excellent flavor and texture are maintained for a long time. In addition, the consumption of rice can be expanded by using rice as a grain.
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Description

The present invention relates to a method for producing a food dough for bread-like heated food containing cooked grains and a bread-like heated food.

  In recent years, an attempt has been made to manufacture rice flour bread that is mainly composed of rice flour and serves as an alternative to bread with the intention of increasing consumption of rice. In addition to the action of a protein called gluten contained in wheat flour, conventional bread produces a soft and soft texture with sugars, fats and oils, dairy products, salt, emulsifiers, etc. Bread making uses rice flour instead of wheat flour, so even if fortified gluten is added, the gluten is insufficient and the dough does not expand sufficiently. As a result, it is difficult to produce the natural fluffy texture of bread, resulting in a hard bread. For this reason, the technique of adding thickening polysaccharides, such as a xanthan gum, to the rice flour which is the main raw material of rice flour bread, and expanding the dough of rice flour bread is taken (refer patent document 1). .)

JP 2009-72099 A

However, in the above method, saccharide is excessively added. In addition, it is known that rice flour bread generally has a high rate of β conversion and a rapid deterioration in texture.
That is, conventionally, it has been difficult to produce bread-like foods using rice that have excellent flavor and texture without adding additives such as gluten, sugars, fats and oils, dairy products, salts, and emulsifiers. It was.
An object of the present invention is excellent in taste and texture, and excellent taste and texture of the can maintained for a long time, the food dough preparation and bread for bread-like heating foods containing grains it is to provide a like heating food.

In order to solve the above problems, a method for producing food dough for bread-like heated food according to one aspect of the present invention,
It includes a rice cooking step for cooking cereals, a kneading step for mixing and kneading yeast to the cereals cooked in the rice cooking step, and a fermentation step for fermenting the kneaded material obtained in the kneading step.
In the above manufacturing method,
Add one or more of wheat flour, starch, rice flour, shiratama flour, dried potato powder, dried yamato potato powder, and dried edible potato powder It is preferable to chaos.

In addition, in the method for producing a food dough for the bread-like heated food ,
It is preferable that a part of each grain of the cooked cereal is crushed into a paste, and the rest is kneaded so as to remain granular, and 20-40% by mass of the cooked cereal is pasty.
In addition, in the method for producing a food dough for the bread-like heated food ,
It is preferable to add 1 to 2.2 mass times water to the cereal and cook rice.
The bread-like heated food according to one aspect of the present invention is
The food dough produced by the method for producing food dough for bread-like heated food is heated.
The bread-like heated food is
The food dough is heated in the presence of water vapor.

The food dough produced by the method for producing food dough for bread-like heated food of the present invention contains cooked grains. When the rice is cooked, the starch contained in the grains is turned into α, and the food dough and the heated food can be made sweet. In addition, the cooked cereal contained in the dough contributes to moisture retention of the food dough and the heated food, so that the elasticity and moisture of the food dough and the heated food can be maintained over a long period of time. Flavor Accordingly, the food dough and bread-heating food for bread-like heating food produced by the production method of the food dough for the bread-like heating food of the present invention is excellent in taste and texture, and excellent And the texture is maintained for a long time.

Hereinafter, embodiments will be described of the food dough preparation and bread-heating food for bread-like heating food of the present embodiment.
The food dough of this embodiment is manufactured by performing the rice cooking process, the kneading process, the primary fermentation process, the dividing process, the bench time process, and the secondary fermentation process in this order. Moreover, the heated food of this embodiment is obtained by heating the food dough manufactured as mentioned above.
The rice cooking process is a process of adding water to the grain and cooking with a rice cooker or the like. And after cooking is complete | finished, it is preferable to steam the cooked grain.

Here, in the present invention, “cooking rice” means not only cooking rice but also cooking grains.
Examples of cereals used in the present invention include rice, wax, millet, acne, pigeons, rye, barley, sugar beet, buckwheat, amaranth, pork, sesame seeds, sesame seeds, and other minor grains. Although the grain used is not limited to these, it is particularly preferable to use rice from the viewpoint of the texture of the heated food. Moreover, the consumption of rice can be expanded by using rice as a grain.

The amount of water added to the cereal during cooking is preferably 1 to 2.2 times the mass of the cereal. Thereby, in the kneading process, the starch contained in the cereal can be easily gelatinized, and the food dough and the heated food can be sweetened.
In the rice cooking process, it is most preferable that the grain absorbs a limit amount of water that can be absorbed. Therefore, the amount of water added to the grain during cooking is most preferably 2.2 times the mass of the grain. If it exceeds 2.2 mass times, the whole cooked grain becomes viscous and then solidifies due to β conversion of starch, so that the yeast to be mixed in the kneading process may not be sufficiently dispersed. On the other hand, when the amount of water added to the cereal during cooking is less than 1 mass times that of the cereal, the starch contained in the cereal may not be fully alphatized in the kneading process, and the food dough and the heated food may be sufficiently sweetened. May be difficult.

In addition, as described above, the limit amount of water that can be absorbed by the cereal without the whole cooked cereal becoming viscous is 2.2 times the mass of the cereal, but by using a special rice cooker, for example. If the cereal can absorb more than 2.2 mass times the water of the cereal so that the whole cooked cereal does not become viscous liquid, you may add more than 2.2 mass times the water of the cereal during cooking .
Moreover, when using brown rice as a grain, you may use what mixed several things from which the quantity of the water added at the time of rice cooking differs as a cooked grain. For example, what is commonly referred to as `` brown rice rice '', several types of water added at the time of cooking, and a large amount of water added during cooking, generally referred to as `` brown rice rice '' What mixed at a predetermined ratio may be used as the cooked grain.

  In addition, gelatinization of starch means adding starch to starch and heating to disintegrate starch granules to gelatinize (paste) starch. The pregelatinization of starch is a phenomenon that occurs because the strong bond between amylose and amylopectin constituting starch is broken by water and heat. The pregelatinized starch is called pregelatinized starch, and the original starch is called β pregelatinized starch. When the starch is alpha, the amylose in the starch is dissolved in the water, so that the food dough and the heated food can be made sweet.

  The operation of steaming the cooked grain is performed so that the cooked grain absorbs moisture uniformly. Therefore, the method is not limited to the steaming operation as long as the method can uniformly absorb moisture throughout the grain, and other methods may be used. An example of a method for uniformly absorbing moisture throughout the grain is to leave the rice cooker upside down from when cooking rice. When moisture is not uniformly absorbed by the grains, the cooked grains may not be uniformly mixed in the kneading process.

  The standing time in the steaming operation is preferably 6 to 24 hours. This is because if left for 6 to 24 hours, moisture is uniformly absorbed by the grains. If the standing time is less than 6 hours, moisture may not be uniformly absorbed by the grains, and the cooked grains may not be uniformly mixed. Moreover, if it is left over for 24 hours, the moisture of the cooked cereal will be dried, and the cooked cereal may be deteriorated.

Next, the kneading step is a step of mixing yeast with the cooked grain and kneading.
In the kneading process, one or more of the cereals and yeast that have been cooked with rice, wheat flour, starch, rice flour, shiratama flour, dried rice cake, powdered yam, dried powder, and dried rice cake It is possible to add things. As long as it contains a large amount of starch, it is possible to add cereals, root vegetables, beans, vegetables and the like. It is also possible to add gluten made from wheat flour.

Here, when the mass of the cooked cereal used is 100 parts by mass, the mass of the flour or the like to be added can be adjusted in the range of 0 to 100 parts by mass. This makes it possible to change the texture of the food dough and the heated food. When it is desired to soften the texture of the food dough and the heated food, it is preferable to adjust the mass of the flour to be added to 60 to 100 parts by mass.
Specifically, when 60 to 100 parts by mass of flour or the like is added to 100 parts by mass of cooked grain, the texture of the food dough becomes weak and soft, and the heated food has a soft bread-like texture. Become.

On the other hand, when less than 60 parts by weight of flour or the like is added to 100 parts by weight of the cooked grain, the softness of the food dough and the heated food becomes low, resulting in a texture like a crunchy crunch.
In addition, when 100 parts by mass of flour or the like is added to 100 masses of the cooked grain and mixed, the food dough and the heated food have a dry texture.

  In addition, when adding flour etc. in a kneading | mixing process, it is preferable to mix and knead | mix water with wheat flour. This is because by mixing water, the cooked cereal and the wheat flour are easily kneaded. The amount of water added here is preferably 55 to 68 mass%, more preferably 60 to 65 mass%, and particularly preferably 62 mass% of the mass of wheat flour or the like when the texture of the heated food is soft and moist. . If the amount of water to be mixed is less than 55% by mass of the flour, etc., the added flour may not be uniformly mixed with the cooked cereal, and if it exceeds 68% by mass, the food dough becomes too soft. This is because the formation may be difficult.

  In the kneading process, the kneading operation is performed such that a part of each grain of the cooked cereal is crushed into a paste and the remaining part remains granular. Specifically, 20 to 40% by mass of the cooked grain is made into a paste. By making the cooked cereal into a paste, the starch in the cooked cereal is α-ized and the sweetness of the cereal is extracted, so that the food dough and the heated food can be made sweet without adding sugar. In addition, since amylopectin contained in pasty grains such as brown rice wraps α-amylose in starch contained in added wheat flour, etc., the texture of heated food and food dough is suppressed and moistened. Can be. In addition, as the proportion of the paste is increased, the texture of the food dough and the heated food becomes more crunchy and closer to the candy.

For example, when the texture of food dough and heated food is soft and moist, it is preferable to paste 20-40% by mass of cooked cereal, and paste 20-35% by mass of cooked cereal. More preferably. If the paste-like cooked grain is less than 20% by mass, the texture of the food dough and the heated food may become crisp, and if it exceeds 40% by mass, the paste-like rice is cooked. This is because amylopectin in the cereal inhibits the formation of gluten, which will be described later, and it becomes difficult to give softness to food dough and heated food.
Furthermore, by leaving the rest of the cooked grain as granular, each grain of the grain that contains a lot of moisture contributes to the moisturizing of the food dough and the heated food, so the elasticity and moisture of the food dough and the heated food are maintained for a long time. be able to.

  In addition, when it is desired to make the texture of the heated food like a soft bread, it is preferable to add the aforementioned flour or the like in the kneading process. For example, when wheat flour is added, gluten is formed from the flour by kneading, but the kneading so that gluten is formed in an amount of 20 to 70% of the maximum amount of gluten that can be formed from the added flour. It is preferable to carry out. The gliadin and glutenin contained in the wheat flour are mixed in the presence of moisture and combined by applying physical force to form gluten. Therefore, the above-mentioned “form gluten in an amount of 20 to 70%” means that 20 to 70% of gliadin and glutenin contained in wheat flour is combined. If the gluten formation is less than 20% and more than 70%, it becomes difficult to maintain the shape of the heated food, and it becomes difficult to produce a soft bread-like texture.

Next, a primary fermentation process is a process of fermenting the kneaded material obtained in the kneading process. The primary fermentation process is preferably performed for 25 to 40 minutes under conditions of a temperature of 26 to 28 ° C. and a humidity of 75 to 80%.
The dividing step is a step for dividing the kneaded material subjected to primary fermentation into a desired size and temporarily forming it into a desired shape such as a round shape.
The bench time process is a process for aging the kneaded material after the dividing process.

The secondary fermentation step is a step of fermenting the kneaded material that has been divided and aged. The secondary fermentation step is preferably performed for 25 to 40 minutes under conditions of a temperature of 26 to 28 ° C. and a humidity of 75 to 80%.
A heating process is a process of heating the kneaded material fully fermented in the secondary fermentation process.
As a heating method, at least one general heating method such as baking, steaming, oil-like, stir-fried, and boiled can be used. As the heating device, at least one of a steam oven, an oven, a steamer, a fryer, a frying pan, a pan, and the like can be used.

For example, when an oven is used, the heating is preferably performed at a temperature of 150 to 300 ° C, preferably at a temperature of 180 to 250 ° C, and more preferably at a temperature of 200 to 220 ° C for 15 to 28 minutes. When a steam oven is used, the temperature is 150 to 300 ° C., preferably 180 to 250 ° C., more preferably 200 to 220 ° C., and preferably in the presence of predetermined water vapor for 15 to 28 minutes.
In addition, the food dough of the present invention can be not only heated to be a heated food but also dried to be a dry food.

Hereinafter, the present invention will be described in more detail with reference to examples.
In this embodiment, food dough is produced by the method for producing food dough of the present invention using brown rice as a grain, and heated food is produced using the food dough.
(About materials and instruments / machines)
Brown rice ・ ・ ・ ・ ・ ・ ・ ・ ・ Home-grown rice (variety is “Asahi no Yume”) 470g
Powerful powder ... …… 1000g camellia made by Nisshin Seifun Co., Ltd.
Raw yeast: Oriental yeast 25g made by Oriental Yeast Co., Ltd.
Water used for cooking ... 996.4ml
620ml of water to be mixed during chaos
Mixer ・ ・ ・ ・ ・ ・ ・ ・ Mixer manufactured by Kanto Blender Co., Ltd. (Product No .: HMK50)
Oven ... Tokura Shoji Co., Ltd. TOKU Oven (Product Number: TOU-431 SUUU-SSS-MS-M-FDR-N)
Proofer ········ Partel (product number: PDDI-S2K-QQRX54NS) manufactured by Tokura Corporation
Rice cooker ... Paloma Co., Ltd. Gas cooker (Product No .: PR-402 / SP)

(About food dough production process and heated food production process)
1. 470 g of brown rice and 996.4 ml of water are put in a rice cooker and cooked. After cooking the rice cooker, turn it upside down from cooking, and leave it at room temperature for 12 hours.
2. To 1000 g of cooked brown rice obtained in the above step 1, 620 cc of water, 25 g of raw yeast, and 1000 g of strong flour are added, mixed in a mixer, and kneaded for 5 to 8 minutes at a rotation speed of 130 to 275 min ⁻¹ . Kneading is performed so that 20% by mass of the cooked brown rice becomes a paste, and 30% of gliadin and glutenin contained in the flour are combined to form gluten. Therefore, 20% by mass of the cooked brown rice is contained in a paste form and 80% by mass is contained in the kneaded product after the kneading is finished.

3. The shape of the kneaded material obtained in the above step 2 is formed into a round shape, put into a proofer set at a temperature of 28 ° C. and a humidity of 78%, and subjected to primary fermentation for 30 minutes.
4). Divide the kneaded material obtained in step 3 above into one serving.
5. The kneaded material obtained in the above step 4 is allowed to age for 15 minutes in the steam chamber.
6). The kneaded material obtained in the above step 5 is put in a proofer set at a temperature of 28 ° C. and a humidity of 78%, and subjected to secondary fermentation for 20 to 30 minutes. Thereby, the food dough of Example 1 is completed.

7). The food dough obtained in the above step 6 is baked by heating to 200 to 220 ° C. in an oven. The oven at the time of baking is filled with high-temperature water vapor by introducing water vapor of 220 to 250 ° C. separately produced by a boiler. However, the oven filled with water vapor is at normal pressure. By baking in the presence of water vapor in this manner, a water film is formed on the surface of the food dough during baking, so that the hardening of the surface of the food dough due to β-formation of starch is suppressed, and the surface of the food dough is suppressed. As water adheres, the crust of heated food becomes glossy. What is necessary is just to adjust baking time for 4 to 30 minutes according to the mass of the food dough obtained at the said process 6. FIG.
In this example, fresh yeast was used as yeast, but dry yeast may be used. Further, in this embodiment, strong flour is used as wheat flour, but thin flour or medium flour may be used.

In this example, food dough was produced by adding flour. However, according to the method for producing food dough of the present invention, all additives such as flour, salt, sugar, dairy products, fats and oils, and emulsifiers were used. It is possible to produce a flavored dough and a heated food only by adding yeast without adding.
The composition of the food dough and the ratio of the pasty grains of the cereal grains cooked in the kneading process were changed exactly as in Example 1 except that the ratio was changed as shown in Tables 1 and 2. The heated foods of Examples 2 to 4 were manufactured. And the food texture of the heated food of Examples 2-4 was evaluated. The results are shown in Table 2.

The food dough of the heated food of this example includes cooked brown rice. The cooked brown rice contains amylopectin, so that natural sweetness can be given to the heated food without adding sugar or the like when producing the food dough.
Moreover, in the manufacturing method of the food dough of a present Example, since the flour is added and gluten is formed in the kneading | mixing process, the food texture of heated food can be made bread-like.

  Furthermore, in the manufacturing method of the food dough of a present Example, 20 mass% of the cooked brown rice is made into a paste form. Therefore, the heated food of the present embodiment is a heated food that is generated in bread made from common wheat flour because amylopectin contained in pasty brown rice wraps α-amylose in wheat starch. The feeling of sticking can be suppressed, and the texture can be made soft and moist.

In addition, the food dough of the heated food of this example does not contain additives such as salts, sugars, dairy products, fats and oils, and emulsifiers. In particular, it is known that excessive intake of salts, sugars, and fats and oils is one of the causes of lifestyle-related diseases. For this reason, the heated food of this example can be safely eaten even by those who need to refrain from ingesting salts, sugars, dairy products, oils and fats, emulsifiers and the like (for example, patients with lifestyle-related diseases).
Furthermore, the cooked food of the present embodiment can be a new staple food suitable for various dishes such as Japanese food, Chinese food, Western food, ethnic food, and the like.
Moreover, the heat food of a present Example can become a new staple food with the new food texture which expands the consumption of rice by using rice as a grain, not as a substitute for bread.

(About room temperature storage test)
A room temperature storage test was conducted to examine the state after long-term storage of the heated food of Example 2 shown in Table 2.
Table 3 shows the state after the heated food is sealed in a container and stored at room temperature.

(Results of room temperature storage test)
In the food dough of the heated food of this example, 20% by mass of the cooked brown rice is contained in a paste form, and 80% by mass is contained in a granular form. Each grain contributes to moisturizing heated food. Therefore, elasticity and moisture can be maintained for a long time.
(About frozen storage test)
Using the heated food of Example 2 shown in Table 2, a frozen storage test was conducted to examine the state of the heated food after being frozen. The heated food was put in a container, sealed, slowly frozen at −20 ° C., and stored frozen. After freezing for a predetermined period, the product was heated and thawed using a microwave oven (manufactured by Panasonic Corporation, NE-1800) with an output of 1800 watts, and the state of the thawed heated food was evaluated. Heating is performed for 20 seconds with respect to 100 g of heated food. For example, when the amount of heated food is 300 g, it is performed for 60 seconds. The results are shown in Table 4.

(About results of frozen storage test)
In the method for producing a food dough of this embodiment, the cooked brown rice and flour are mixed and kneaded. As a result, since the gelatinized starch wraps the protein in the wheat flour, the heated food has the same texture as freshly baked by heating and thawing in a microwave oven even after freezing.

Claims (4)

A rice cooking process for cooking brown rice,
A kneading step of mixing and kneading yeast and flour to the brown rice cooked in the rice cooking step;
A fermentation step of fermenting the kneaded material obtained in the kneading step;
Including
In the kneading step, 60 parts by mass or more and 100 parts by mass or less of wheat flour are added to 100 parts by mass of the cooked brown rice, and a portion of each grain of the cooked brown rice is ground to form a paste, and the rest remains granular. A method for producing a food dough for bread-like heated food , characterized in that 20-40% by mass of the cooked brown rice is paste-like. The method for producing a food dough for bread-like heated food according to claim 1, wherein the rice cooking step is performed by adding 1 to 2.2 mass times water to the brown rice. A bread-like heated food, wherein the food dough produced by the method for producing a food dough for bread-like heated food according to claim 1 or 2 is heated. The bread-like heated food according to claim 3, wherein the food dough is heated in the presence of water vapor.