JP5507352B2 - Germinated brown rice mixed flour for bread making - Google Patents

Description

  The present invention relates to a mixed flour suitable for breadmaking.

2. Description of the Related Art Conventionally, development of flour using rice as a raw material for bread making and development of a method for producing bread have been performed so that even people who are allergic to wheat can eat bread.
For example, in Patent Document 1 (Japanese Patent Application Laid-Open No. 2006-136257), a paste-form obtained by mixing 100 parts by weight of roasted brown rice flour, 1 to 20 parts by weight of starch such as tapioca starch or kuzu starch and mixing with water. The manufacturing method of the rice flour bread | baked after mixing a body, yeast, and water and making it ferment is disclosed.
For example, in patent document 2 (Unexamined-Japanese-Patent No. 2004-267144), (1) When the total amount of the rice flour obtained from glutinous rice is 100 parts by mass, 4 to 8 parts by mass thereof is 10 to 15 times the amount. The mixture is heated with water to gelatinize starch in the rice flour to obtain a viscous slurry, and (2) the slurry is made up of 0.1 to 0.1 of the remaining rice flour and the remaining rice flour. Mix with 0.2 times the amount of water and yeast to prepare fluid dough, (3) pour the dough into a forming container, (4) heat the forming container to ferment the dough, (5) A method for producing bread comprising baking the fermented product in an oven, and the resulting bread is made mainly of glutinous rice substantially free of gluten is disclosed.
For example, Patent Document 3 (Japanese Patent No. 361802) discloses not only dumplings and candy sweets that are excellent in both viscosity and viscoelasticity, but also extremely elastic processing such as breads, Western confectionery, and noodles. The germinated brown rice powder, which is suitable for manufacturing food, is obtained by heating the sprouted brown rice after moist heat to partially gelatinize the starch in the germinated brown rice, drying it, and then crushing it. Sprouting brown rice flour having 5 to 10%, α-degree of 10 to 60% and general viable count of 1,000 CFU / g or less is disclosed.

  Furthermore, the present applicant has better digestibility and absorbability than ordinary brown rice, and contains high nutrient components such as γ-aminobutyric acid and ferulic acid, so that germinated brown rice is evaluated as a functional food. Research and development continues. Patent Document 3 (Japanese Patent No. 361802) discloses not only dumplings and candy sweets that are excellent in both viscosity and viscoelasticity, but also extremely elastic processed foods such as breads, Western confectionery, and noodles. The germinated brown rice powder suitable for production is obtained by heating the germinated brown rice after moist heat to partially gelatinize the starch in the germinated brown rice, followed by drying and then pulverizing. Proposed germinated brown rice flour having 10% to 10%, α-degree of 10% to 60%, and a general viable cell count of 1,000 CFU / g or less.

JP 2006-136257 A JP 2004-267144 A Japanese Patent No. 3611802

However, when producing bread using only germinated brown rice flour as a raw material, the appearance does not change from usual, but compared to the case of using white rice flour as a raw material, the contents fall off when baked, and become like rice cake, In addition, the taste is poor. Therefore, when germinated brown rice flour is used as a raw material, it is the mainstream to make bread by adding 10-30% germinated brown rice flour to wheat flour, and if you try to make only germinated brown rice flour without using flour, use gluten It was difficult to solve the problem of wheat allergy.
Accordingly, an object of the present invention is to provide a germinated brown rice flour for bread making that has excellent texture and taste without using wheat flour and gluten and has a slow aging process.

The main configuration of the present invention is as follows.
1. A previously prepared mixed prepared powder for bread, and brown rice flour, including konjac potato extract or konjac flour, bread for brown rice flour mix.
2. 2. Germinated brown rice mixed flour for bread making according to 1, wherein the konjac potato extract is glucomannan.
3. The germinated brown rice mixed powder for bread making according to 1 or 2, characterized by not containing wheat flour, eggs and milk.
4). The germinated brown rice mixed flour for breadmaking according to any one of 1 to 3, which is an allergen-free bread flour.
5. The germinated brown rice mixed flour for breadmaking according to any one of 1 to 4, wherein glucomannan or konjac flour is contained in an amount of 1 part by weight or less based on 100 parts by weight of the germinated brown rice flour.

  It was found that bread of 100% rice flour can be made by adding konjac potato extract or konjac flour to germinated brown rice flour. In addition, when konjac potato extract or konjac flour is added, bread made from germinated brown rice flour, which is evaluated as a functional food, is superior in appearance, taste and texture to bread made from white rice flour. In addition, it was confirmed that there was a remarkable effect that aging hardly progressed with respect to the taste and texture after 3 days. And even if it does not contain flour or gluten, it has excellent appearance, taste and texture, and it is difficult for aging to proceed. Thus, an allergen-free bread could be realized.

The figure which shows the state of the prior art example 1. FIG. (A) External view, (b) Cross section The figure which shows the state of the prior art example 2. FIG. (A) External view, (b) Cross section FIG. 3 is a diagram illustrating a state of the first embodiment. (A) Longitudinal sectional view, (b) Short sectional view

  The present invention is a germinated brown rice mixed flour for bread making mainly composed of germinated brown rice flour, which is characterized by blending the germinated brown rice flour with konjac potato extract or konjac flour.

  The germinated brown rice flour used in the present invention can use the germinated brown rice disclosed by the present applicant as a raw material. For example, germination in which direct reducing sugar disclosed in Japanese Patent No. 3738025 is 0.15 g or more in 100 g of germinated brown rice dry weight, pregelatinized starch is 9 to 40% of total starch content, and sucrose is 0.5 g or more Brown rice can be used. The germinated brown rice proposed in this prior invention is dry germinated brown rice having a water content of 10 to 20%. Germinated brown rice flour obtained by milling this dried germinated brown rice with a flour mill can be used.

  The konjac potato extract used in the present invention is glucomannan or konjac flour. These can use a commercial item as a raw material. Glucomannan has more dietary fiber components than konjac flour. For example, the standard of glucomannan used in this example is 95% or more as dietary fiber, whereas that of konjac flour is about 80%.

  As other raw materials, maltose for promoting fermentation, additives, and the like can be added in addition to dry yeast, salt, and sugar, which are generally used in producing bread. The germinated brown rice mixed flour of the present invention is obtained by blending germinated brown rice flour and konjac potato extract or konjac flour, but it is also possible to blend sugar, salt, maltose, etc. other than dry yeast from the beginning. is there.

  The germinated brown rice mixed flour of the present invention can be used in the same manner as ordinary bread-making flour. For example, a mixture of dried yeast rice and water mixed with a mixture of germinated brown rice mixed powder and other powder raw materials is added, mixed well, and poured into a mold. And after making it ferment for a predetermined time, it can bake in oven and can make bread.

  Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples.

First, before explaining the examples of the present invention, an example is shown in which white bread and germinated brown rice flour not containing a konjac extract are used to produce bread according to a conventional production method.
The raw material composition is shown in Table 1, and the trial production procedure is as follows.

Prototype procedure for bread The raw materials are mixed and stirred with a mixer for about 10 minutes.
2. Pour the dough into the food mold and tap it on the table for about 3 degrees.
3. Fermentation is performed at room temperature for about 30 minutes.
4). Bake oven (gas) at 180 ° C for about 35 minutes.

The appearance and internal state of the bread of Conventional Example 1 are shown in FIG. 1, the appearance and internal state of the bread of Conventional Example 2 are shown in FIG. 2, the fermented state, the baked state, the texture and taste immediately after, and the texture after 3 days. Table 2 shows the taste evaluation.
As shown in FIG. 1, the bread using germinated brown rice flour had a good appearance, but the contents fell and looked like strawberries.
On the other hand, bread using white rice flour has a good appearance and baked state, and the texture and taste immediately after it are good, but after 3 days it is puffy, it is a little bad to eat, and it turns out that aging progresses over time .

  Next, the Example and comparative example of this invention which mix | blended the konjac potato extract are demonstrated. The raw material composition is shown in Table 3, and the trial production procedure is as follows.

Prototype procedure for bread Stir a predetermined amount of dry yeast and water into a bowl.
2. A predetermined amount of germinated brown rice flour (white rice flour), salt, sugar, maltose and konjac potato extract are mixed well.
3.1. And 2. Mix well and pour into heat-resistant silicon mold.
4. Ferment for 40 minutes at 38-40 ° C.
5. Bake in oven for 35 minutes at 180 ° C.

FIG. 3 is a longitudinal sectional view and a lateral sectional view of the bread of Example 1, FIG. 3 shows the state of the dough in the fermented state of the bread of Comparative Examples 1 to 3, the baked state, the texture and taste immediately after, and 3 days later. Table 4 shows the texture and taste evaluation.
As can be seen from the cross-sectional view in the short direction of FIG. 3, Example 1 using the germinated brown rice flour had a good swelled state, and also obtained a very good result in the baked state, the texture and taste immediately after baking. . Furthermore, even after 3 days, it was moist, fluffy and sticky, it was delicious to eat, and it was found that the progress of aging was suppressed.
On the other hand, in Comparative Examples 1 to 3 in which the amount of water added was changed using white rice flour, the swelling was reduced as the water content was decreased, and in all cases, it was difficult to obtain a baked color. In addition, even immediately after that, except for Comparative Example 1, it was prickly and it was a little worse when eaten. In addition, after 3 days, it was found that all of them were badly eaten with papa and aging progressed over time.

From the above Example 1 and Comparative Examples 1 to 3, it was found that when adding glucomannan, which is a konjac potato extract, to germinated brown rice flour, it is excellent in texture and taste immediately afterwards, and the progress of aging can be suppressed. In addition, the trial production of bread was carried out by changing the kind and amount of konjac potato component added to germinated brown rice flour.
The raw material composition was as in Table 5, and the prototype was prepared in the same manner as in Example 1.

Table 6 shows the state of the dough in the fermented state, the baked state, the texture and taste immediately after, and the texture and taste evaluation after 3 days.
As can be seen from Example 2 and Example 5, good results were obtained with either konjac flour itself or glucomannan. However, it was found that if the amount of glucomannan or konjac flour added to the germinated brown rice flour was too large, the baked color was good, but the dough did not swell, and the texture was similar to that of rice cake, and the taste was not good. From this result, it was found that the weight of the added glucomannan or konjac flour is preferably 1% or less with respect to the germinated brown rice flour.

Claims (5)

A previously prepared mixed prepared powder for bread, and brown rice flour, including konjac potato extract or konjac flour, bread for brown rice flour mix. The germinated brown rice mixed flour for bread making according to claim 1, wherein the konjac potato extract is glucomannan. 3. Germinated brown rice mixed flour for bread making according to claim 1 or 2, characterized by not containing wheat flour, eggs and milk. The germinated brown rice mixed flour for breadmaking according to any one of claims 1 to 3, which is an allergen-free bread flour. The germinated brown rice mixed flour for breadmaking according to any one of claims 1 to 4, wherein glucomannan or konjac flour is contained in an amount of 1 part by weight or less with respect to 100 parts by weight of the germinated brown rice flour.